Bacon Wrapped Cream Cheese Stuffed Chicken Breast | #Bacon #Wrapped #Cream #Cheese #Stuffed #Chicken #Breast #Creamcheesestuffedchicken #Baconwrappedchickenwithcreamcheese #Stuffedchickenrecipes #Baconwrappedstuffedchicken #Stuffedchickenbreastrecipes #Grilledstuffedchicken #Cookingrecipes #Chickendishes #Easymeals #Healthydietrecipes #Chickendinnerrecipes #Chickenparmesanrecipes

Ingredients

• 1 lb of boneless, skinless chicken breasts cut into 4 – 4 ounce pieces.
• 4 tbsps of cream cheese.
• ¼ cup of shredded Pepperjack cheese.
• 2 tbsps of chopped green onion.
• 4 to 8 pieces of bacon.

Instructions

1. In a bowl, mix the softened cream cheese, chopped green onions and shredded pepperjack cheese.
2. Pound the breast so it’s about ¼ inch thick.
3. Divide the mixture evenly and place it in the middle of each piece of chicken. Roll the chicken breast up starting at the long side trying to keep the filling inside.
4. Wrap 1 or 2 slices of bacon around the chicken and secure with a toothpick.
5. Arrange the rolls on a baking sheet and bake in a preheated oven to 375° for 30 minutes.
6. Once cooked, broil for 5 minutes to brown and crisp the bacon and turn the rolls to broil the other side for 3 minutes too.
7. Serve hot and Voila!
8. Simple, easy and super delicious! The last time I made this, it was for dinner. The best thing about this recipe is that you can choose your favorite grilling sauce, marinade, chili sauce or sweet and sour sauce and add it during the baking.

recipe adapted >>>>>  here

Your Kitchen Transformed - Bacon Wrapped Cream Cheese Stuffed Chicken Breast

Bacon Wrapped Cream Cheese Stuffed Chicken Breast | #Bacon #Wrapped #Cream #Cheese #Stuffed #Chicken #Breast #Creamcheesestuffedchicken #Bac...

Your Kitchen Transformed - Bacon Wrapped Cream Cheese Stuffed Chicken Breast

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Unicorn Hot Chocolate | #Unicorndip #Dessertrecipes #Diyfood #Yummydrinks #Foodanddrink #Deliciousdesserts #Yummydrinks #Fundrinks #Foodanddrink #Deliciousdesserts #Yummyfood #Dessertrecipes

Ingredients

• Rainbow Swirl Whipped Cream
• 2 c. heavy cream
• 1 tbsp. sugar
• 2 drops pink food coloring
• 2 drops blue food coloring
• Unicorn Hot Chocolate
• 4 c. milk
• 1 tsp. vanilla extract
• 8 oz. white chocolate
• 2 tbsp. Pink sanding sugar
• 2 tbsp. Blue sanding sugar
• Lucky Charms
• rainbow sprinkles
• Powered by Chicory

Instructions

1. Make rainbow swirl whipped cream: Beat heavy cream and sugar until soft peaks form, about 2-3 minutes. Divide whipped cream into four bowls. Stir 2-3 drops of pink food coloring into one, creating pink whipped cream. Stir 2-3 drops blue food coloring into another, creating blue whipped cream. Combine 2 drops blue and 2 drops pink into the third bowl, creating purple whipped cream. Leave fourth bowl with regular whipped cream. Set aside.
2. Make unicorn hot chocolate: In a large saucepan, combine milk, vanilla, and white chocolate over medium-low heat, stirring occasionally. Once dissolved, stir in sanding sugar, adjusting amounts until you get the shade of purple you want. Pour into mugs.
3. Top with dollops of each color whipped cream, using a spoon to swirl it. Top each drink with Lucky Charms and sprinkles.

Recipe adapted >>>>>  here

Your Kitchen Transformed - Unicorn Hot Chocolate

Unicorn Hot Chocolate | #Unicorndip #Dessertrecipes #Diyfood #Yummydrinks #Foodanddrink #Deliciousdesserts #Yummydrinks #Fundrinks #Foodandd...

Your Kitchen Transformed - Unicorn Hot Chocolate

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Sun-Dried Tomato Pasta with Chicken and Creamy Mozzarella Sauce | #Sun-Dried #Tomato #Pasta with #Chicken and #Creamy #Mozzarella #Sauce #Cookingrecipes #Fooddishes #Maindishrecipes #Yummyfood #Chickendinner #Ethnicrecipes #Cookingrecipes #Pastadishes #Dinnerrecipes #Chickendishes #Pastanoodles #Fooddishes

Ingredients

• gredients
• 3 garlic cloves , minced
• 4 oz sun-dried tomatoes
• 2 tablespoons olive oil
• 1 lb chicken breast tenderloins , sliced
• 1/4 teaspoon salt
• 1/4 teaspoon paprika
• 1 cup half and half (or use 1/2 cup heavy cream + 1/2 cup milk)
• 1 cup mozzarella cheese , shredded (do not use fresh Mozzarella, use pre-shredded Mozzarella)
• 8 oz penne pasta (for gluten free, use gluten free brown rice pasta)
• 1 tablespoon basil
• 1/4 teaspoon red pepper flakes
• 1/2 cup reserved cooked pasta water or more
• 1/4 teaspoon salt to taste

Instructions

1. In a large skillet, sauté garlic and sun-dried tomatoes (drained from oil) in 2 tablespoons of olive oil (reserved from the sun-dried tomatoes jar) for 1 minute on medium heat until the garlic is fragrant.
2. Remove the sun-dried tomatoes from the skillet, leaving the olive oil.
3. Add sliced chicken (salted and lightly covered in paprika for color) and cook on high heat for 1 minute on each side. Remove from heat.
4. Cook pasta according to package instructions. Reserve some cooked pasta water. Drain the pasta.
5. Slice sun-dried tomatoes into smaller pieces and add them back to the skillet with chicken.
6. To make creamy pasta sauce, add half-and-half (see substitution for half-and-half in the Recipe Notes section below) and Mozzarella cheese to the skillet, and bring to a gentle boil.
7. Immediately reduce to simmer and cook, constantly stirring, until all cheese melts and creamy sauce forms.
8. Add cooked and drained pasta to the skillet with the cream sauce, and stir to combine.
9. Add 1 tablespoon of basil, and at least 1/4 teaspoon of red pepper flakes. Stir to combine.
10. If the creamy sauce is too thick: Add about 1/2 cup of reserved cooked pasta water to the skillet to thin it out. Do not add all of pasta water at once - you might need less or more of it.
11. Season the chicken pasta with salt and more red pepper flakes, to taste, if needed. Let it simmer for a couple of minutes for flavors to combine. Note: Make sure to salt the dish just enough to bring out of the flavors of basil and sun-dried tomatoes.

recipe adapted >>>>>  here

Your Kitchen Transformed - Sun-Dried Tomato Pasta with Chicken and Creamy Mozzarella Sauce

Sun-Dried Tomato Pasta with Chicken and Creamy Mozzarella Sauce | #Sun-Dried #Tomato #Pasta with #Chicken and #Creamy #Mozzarella #Sauce #Co...

Your Kitchen Transformed - Sun-Dried Tomato Pasta with Chicken and Creamy Mozzarella Sauce

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Easy Boston Cream Poke Cake | #Easy #Boston #Cream #Poke #Cake #Bostoncreampiepokecake #Bostoncreamcakehomemade #Bostoncreampokecakerecipe #Easydesserts #Bostoncreampierecipe #Easybostoncreampie #Cakedesserts #Eatdessert #Yummysweets #Cakefrosting #Cupcakecakes #Cakecookies

Ingredients

• 1 box yellow butter recipe cake mix & ingredients to make
• 2 small boxes French Vanilla instant pudding
• 1 tub chocolate frosting or chocolate ganache Recipe below

Instructions

1. Bake cake as directed on the box in a 9x13 baking pan.
2. Prepare the pudding as directed on the box.
3. While the cake is still warm, use the end of a wooden spoon to poke holes randomly through the cake about an inch apart.
4. Spread the pudding over the cake, pushing it into the holes.
5. Refrigerate for 1 1/2 - 2 hours.
6. Remove the lid and seal from the frosting and microwave for 15-20 second intervals, stirring in between each interval, until the frosting can be poured, but not bubbling.
7. Spread the frosting over the cake and refrigerate 4 hours or overnight.

recipe adapted >>>>>  here

Your Kitchen Transformed - Easy Boston Cream Poke Cake

Easy Boston Cream Poke Cake | #Easy #Boston #Cream #Poke #Cake #Bostoncreampiepokecake #Bostoncreamcakehomemade #Bostoncreampokecakerecipe #...

Your Kitchen Transformed - Easy Boston Cream Poke Cake

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Creamy Tuscan Chicken (LOW CARB) | Meatloafrecipespioneerwoman Goodhumorstrawberryshortcaketrifle Butterswimbiscuits Blueberrycheesecakecrumbcake Fallrecipes Dessertrecipes Ketomealprepforbeginners Easyketomealsforbeginners Healthymealpreponabudget Ketomealprepforbeginnersonabudget Howtomealprepforbeginners Howtostartketodieteatingplans

Ingredients

• 1 1/2 pounds (700 grams) large boneless and skinless chicken breasts halved horizontally to make 4 fillets (I use 2 large breasts -- 12 oz or 350 grams each)
• 1 teaspoon salt (adjust to your tastes)
• 3/4 teaspoon black cracked pepper (adjust to your tastes)
• 1 1/2 teaspoons paprika
• 1 1/2 teaspoons onion powder
• 3 tablespoons reserved sun dried tomato oil or olive oil, divided
For The Sauce:
• 2 tablespoons minced garlic 6 cloves
• 5 oz 150g jarred sun dried tomato strips in oil drained (reserve 3 tablespoons of oil for cooking)
• 1 teaspoon Dijon mustard
• 1 1/2 cups heavy or thickened cream (or evaporated milk for lower calorie/fat)
• 3 cups spinach
• 1/2 cup fresh grated Parmesan cheese
• 2 tablespoons fresh chopped parsley to serve

Instructions

1. Season chicken with salt, pepper, paprika and onion powder.
2. Heat 2 tablespoons of the reserved sun dried tomato oil in a large skillet over medium-high heat. Sear the chicken for 6-8 minutes each side, or until golden and cooked through (work in batches if your pan isn't large enough). Transfer to a warm plate; set aside.
3. Add the remaining oil into the pan and fry the garlic until fragrant (about 30 seconds to 1 minute), then add in the sun dried tomatoes. Fry for 1-2 min
4. utes to release their flavours. Mix the Dijon through all of the flavours.
Reduce heat to low-medium heat, add the cream (or evaporated milk) and bring to a gentle simmer, while stirring occasionally. Season with salt and pepper to your taste.
5. Add in the spinach leaves and allow to wilt in the sauce, then add in the parmesan cheese. Allow sauce to simmer for a further minute until cheese melts through the sauce.
6. Add the chicken back into the pan; top with parsley and serve over pasta, rice or steamed veg.

Recipe has been adapted from >>>>>  here

Your Kitchen Transformed - Creamy Tuscan Chicken (LOW CARB)

Creamy Tuscan Chicken (LOW CARB) | Meatloafrecipespioneerwoman Goodhumorstrawberryshortcaketrifle Butterswimbiscuits Blueberrycheesecakecrum...

Your Kitchen Transformed - Creamy Tuscan Chicken (LOW CARB)

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Vanilla No Bake Cookies | #Vanilla #NoBake #Cookies #Moist_vanilla_cupcakes #Best_vanilla_cupcakes #Easy_vanilla_cupcakes #Homemade_vanilla_cupcakes #Cupcakes_recipes_vanilla #Fluffy_vanilla_cupcakes #Dessert_recipes #Cookie_desserts #Yummy_sweets #Monster_cookies #Baking_recipes_cookies #Cooking_recipes

Ingredients

• 3/4 cup unsalted butter
• 2/3 cup unsweetened vanilla almond milk
• 2 cups white granulated sugar
• pinch of salt
• 2 teaspoons vanilla extract (I used Rodelle Organic Baker's Extract)
• 1 (3.4 ounce box) vanilla instant pudding and pie filling - just the dry mix
• 3-1/2 cups quick oats
• 1/4 cup white chocolate chips

Instructions

1. Lay a long strip of foil on your counter, to drop your cookies on after they cook. In a medium sized pot, on the stovetop over medium heat, add the butter, milk and sugar. Stir mixture occasionally and bring it to a boil. Once mixture reaches a boil, set timer for 1-minute
2. After 1-minute, remove the pot from the stove and stir in the vanilla extract, salt, and half of the oats. Slowly stir in the dry pudding mix into the pot. If you add it too quickly, it will start to cook and clump up. Once all of the pudding mix is mixed in, stir in the white chocolate and remaining oats. Stir until all ingredients are completely combined.
3. Use a cookie scoop to drop desired sized cookies onto the strip of foil. Let cookies set and cool.

recipe adapted >>>>>  here

Crockpot Carnitas with Pork Tenderloin or Loin | #Redbeansandricerecipecrockpot #Crockpotredbeansandrice #Slowcookerredbeansandrice #Southernfood #Crockpotrecipeshealthy #Slowcookerrecipes #Peachsaladrecipes #Summervegetarianrecipes #Chickenandstuffingcasserolecrockpot #Summerdinner #Summerpeachspinachsalad #Porktenderlointacosslowcooker

Ingredients

• Rub
• 1 tablespoon dried oregano
• 2 teaspoons ground cumin
• 1 tablespoon avocado oil or olive oil
• Crockpot Carnitas
• 2 pounds pork tenderloin or loin
• 1/2 onion chopped
• 3 cloves garlic minced
• 1 jalapeño chopped
• 2 teaspoons salt
• Juice of one lime
• Juice of one navel orange
• To Serve
• avocado oil
• Equipment Needed
• slow cooker

Instructions

1. Pat dry pork tenderloin with paper towels. Combine rub ingredients and rub all over tenderloin then place in your Crockpot.
2. Top with remaining ingredients, cover, and cook on high for 4-6 hours or low for 6-8 hours. When done, the meat will be cooked through and very tender, easily separated with a fork.
3. Remove the tenderloin from the Crockpot and shred the meat with two forks. Do not discard juices.
4. To Serve
5. Heat a drizzle of olive oil in a medium skillet over medium heat. Add enough carnitas to cover the surface without crowding and ladle a little of the carnitas juice over. Cook until juice has evaporated and the bottom of carnitas is crispy and browned. Flip and cook briefly, but not until too brown.
6. Remove from skillet and drizzle with a little more juice. Serve.

recipe adapted  >>>>>  here

Your Kitchen Transformed - Crockpot Carnitas with Pork Tenderloin or Loin

Crockpot Carnitas with Pork Tenderloin or Loin | #Redbeansandricerecipecrockpot #Crockpotredbeansandrice #Slowcookerredbeansandrice #Souther...

Your Kitchen Transformed - Crockpot Carnitas with Pork Tenderloin or Loin

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#Ketodietforbeginners #Ketobuffalochickenmeatballs #Ketolunchrecipes #Chickenphillycheesesteak #Ketodietrecipes #Nocarbdiets #Ketobuffalochickenmeatballs #Nocarbdiets #Ketodietrecipes #Ketodinner #Ketorecipeseasy #Cookingrecipes

Ingredients

• FOR THE SUGAR SYRUP:
• 1 ¼ cups granulated sugar
• ¾ cup water
• 1/3 cup honey
• 1 Tablespoon lemon juice
• 3 large strips lemon zest removed in large strips with vegetable peeler
• 1 medium cinnamon stick
• 5 whole cloves
• 1/8 teaspoon table salt
• FOR THE NUT FILLING:
• 8 ounces blanched slivered almonds
• 4 ounces walnuts
• 1 ¼ teaspoons ground cinnamon
• ¼ teaspoons ground cloves
• 2 Tablespoons granulated sugar
• 1/8 teaspoon table salt
• EVERYTHING ELSE:
• 1 cup unsalted butter melted
• 1 pound frozen phyllo thawed

Instructions

1. Preheat the oven to 400. Spray a sheet pan with non stick cooking spray or grease with Olive oil, coconut oil or butter. (I use Olive oil)
2. In a large bowl, combine all ingredients, minus the buffalo sauce. Mix well.
3. Use your hands to form 2″ balls, mixture will be sticky. If desired set out a small amount of almond or coconut flour to dust your palms with. I personally just pushed through it and made a mess all over my hands!
4. Place meatballs on a sheet pan. Bake for 15 minutes or until center has reached 160º
5. Remove meatballs from the oven. Place in a skillet or pot over medium low heat. Coat with buffalo sauce. Continue to cook just until sauce is warmed.
6. Serve over pureed celery root or cauliflower that has been mixed with a ranch seasoning packet! Or eat as is.

recipe adapted >>>>>  here