Healthy Chicken Burrito Wraps recipe | #Healthyeating #Cookingrecipes #Yummyfood #Dinnerrecipes #Foodanddrink #Healthylunch #Glutenfreeeggplantparmesan #2bmindsetrecipes #Eggplantstacks #Friedeggplantrecipes #Cookingrecipes #Dinnerrecipes

Ingredients

• 2 cups of chicken fillet, pre-cooked and shredded
• 1 cup of Mexican rice or brown rice, pre-cooked
• 1 avocado, diced
• 1 cup of broccoli florets, cooked and chopped
• 2 tablespoons of cilantro, chopped
• 1 cup of grated sharp cheddar cheese, reduced-fat
• 5 (8-inch) whole grain tortillas
• 1 tablespoon of extra-virgin olive oil

Instructions

1. In a mixing bowl mix together chicken, rice, avocado, broccoli, cilantro and cheddar cheese.
2. Evenly distribute the mixture in the middle of the tortillas and fold them over tight, making sure the filling doesn’t fall out .
3. Heat a grill pan or a skillet, add extra-virgin olive oil. Set the filled wraps on a pan and cook over medium-high heat for about 2-3 minutes on each side until tortillas are golden brown and cheese is melted inside.
4. Serve warm.

recipe adapated >>>>>  here

Your Kitchen Transformed - Healthy Chicken Burrito Wraps recipe

Healthy Chicken Burrito Wraps recipe | #Healthyeating #Cookingrecipes #Yummyfood #Dinnerrecipes #Foodanddrink #Healthylunch #Glutenfreeeggpl...

Your Kitchen Transformed - Healthy Chicken Burrito Wraps recipe

0

No Bake Black Forest Cheesecake Pie | #Dessertrecipesvideos #Whitechocolateraspberrycheesecake #Nobakebrowniebattercheesecake #Summerdesserts #Cheesecakerecipesvideos #Whitechocolateraspberrycake #Easynobakedesserts #Pineappledessert #Heavywhippingcreamrecipesdeserts #Miniblueberrycheesecakes #Nobakepineapplecheesecake #Cakerecipes

Ingredients

• 1 ready-to-use chocolate crust (Oreo or chocolate graham cracker crust)
• 1 package (8 oz) cream cheese, softened
• 1/3 cup granulated sugar
• 1 cup sour cream
• 2 teaspoons vanilla extract
• 1 carton (8 oz) Cool Whip, thawed
• 1/4 cup cocoa powder
• 2 tablespoons powdered sugar
• 1 can (21 oz) cherry pie filling

Instructions

1. In a mixing bowl, beat cream cheese and granulated sugar until smooth and combined.
2. Add in sour cream and vanilla extract. Beat together until combined. Fold in Cool Whip with a spatula and stir until it's mixed well.
3. Spread half of the mixture into the ready-to-use pie crust.
4. Add cocoa powder and powdered sugar to the remaining cream filling and beat together until combined.
5. Spread evenly over the cream cheese layer.
6. Cover and let refrigerate for at least 6 hours or overnight works really good too. Cut into slices and serve each slice with some cherry pie filling.

recipe adapated >>>>>  here

Your Kitchen Transformed - No Bake Black Forest Cheesecake Pie

No Bake Black Forest Cheesecake Pie | #Dessertrecipesvideos #Whitechocolateraspberrycheesecake #Nobakebrowniebattercheesecake #Summerdessert...

Your Kitchen Transformed - No Bake Black Forest Cheesecake Pie

0

Ground Beef Empanadas (keto, low carb) | #Ketodinnerrecipes #Ketodessertrecipes #Ketogenicdiet #Lowcarbsnacks #Lowcarbrecipes #Lowcarbmozzarellasticks #Ketorecipeseasy #Nocarbdiets #Ketodietrecipes #Lowcarbketo #Ketogenicdiet #Lowcarbketorecipes

Ingredients

• Dough:
• 1½ cups mozzarella
• 3 oz cream cheese
• 1¼ cup almond flour
• 1 egg
• Filling:
• 1 lb ground beef
• ½ cup chopped onion
• ¼ cup chopped green olives (if desired)
• 1 tsp each: chile powder, cumin, smoked paprika
• 1 tbsp olive oil
• ⅓ cup salsa of choice

Instructions

1. Preheat oven to 425 degrees.
2. In a pan over medium heat, cook onions in 1-2 tbsp olive oil until slightly softened. Add in ground beef and break up with a spatula. Season meat mixture with chile powder, cumin and smoked paprika. Cook until browned. Add in salsa of choice and olives if using. Set aside.
3. While meat is cooking, add mozzarella and cream cheese to a bowl and microwave for one minute. Take out and stir well, then put back in the microwave for another minute. Stir well.
4. Add egg to mozzarella and cream cheese mixture and mix well. Then add in the almond flour and combine well again.
5. Roll the dough flat with a rolling pin or with a piece of plastic wrap on top and use a wine bottles. Once you've rolled it flat, about ¼" thick, use a bowl to cut circle shapes.
6. For excess dough, form into a ball then roll out again and repeat the process until all the dough has been used.
7. Lay on a lightly greased cooking sheet, parchment paper or a silicone baking mat.
8. Place a couple spoonfuls of meat mixture into each circle on one half and then fold the other half over. Make sure to press down firmly on the edges. You can also slightly roll the edges to make sure they're together well or use a fork to gently push down the edges.
9. Once you've made all the empanadas, cook at 425 degrees for 12 minutes until starting to turn golden brown.

Recipe adapted >>>>>  here

Your Kitchen Transformed - Ground Beef Empanadas (keto, low carb)

Ground Beef Empanadas (keto, low carb) | #Ketodinnerrecipes #Ketodessertrecipes #Ketogenicdiet #Lowcarbsnacks #Lowcarbrecipes #Lowcarbmozzar...

Your Kitchen Transformed - Ground Beef Empanadas (keto, low carb)

0

Crockpot Stuffed Pepper Soup | #Crockpotsouprecipes #Crockpotrecipes #Crockpotmeals #Crockpotrecipeshealthy #Stuffedpeppersoupcrockpot #Cornchowderrecipe #Crockpotstuffedpeppersoup #Stuffedbellpeppersoup #Makeaheadtacocasserole #Bellpeppersoupcrockpot #Tacobakefreezermeal #Stuffedbellpeppersoupcrockpot

Ingredients

• 2 lbs ground beef
• 2 green bell peppers (diced ( about 1 cup))
• 2 15 oz cans diced tomatoes, undrained
• 1 15 oz can of tomato sauce
• 32 oz of beef broth
• 1 cup of water
• 1 small onion (diced)
• 2 TBSP brown sugar
• 3-4 cloves of garlic (minced)
• 2 tsp salt
• 1 tsp pepper
• 2 cups of cooked rice

Instructions

1. Brown and drain grease from the ground beef and place in slow cooker.
2. Add in tomato sauce, tomatoes, broth, peppers, onions, garlic, brown sugar, water, salt and pepper to slow cooker. (basically everything but your cooked rice) Cover and cook on low 6-8 hours.
3. When about 30 minutes are left , add in your cooked rice, recover and continue cooking until time is up.

recipe adapted  >>>>>  here

Your Kitchen Transformed - Crockpot Stuffed Pepper Soup

Crockpot Stuffed Pepper Soup | #Crockpotsouprecipes #Crockpotrecipes #Crockpotmeals #Crockpotrecipeshealthy #Stuffedpeppersoupcrockpot #Corn...

Your Kitchen Transformed - Crockpot Stuffed Pepper Soup

0

#Greekorzosalad #Shrimprecipeseasy #Orzosaladrecipes #Shrimpandorzorecipes #Creamyparmesanorzowithchicken #Shrimpdinnerrecipes #Mongolianchickenrecipe #Chickenrecipesvideos #Cookingrecipesvideos #Foodrecipeshealthydinner #Foodvideos #Tastyvideosdinners

Ingredients

• 1 lb chicken breast, boneless and skinless (about 3)
• 1/2 tsp salt, or to taste
• 1/2 tsp pepper, or to taste
• 1 tbsp paprika
• 2 tbsp olive oil
• 1 cup asparagus, chopped
• 1 large onion, chopped
• 4 cloves garlic, minced
• 2 cups orzo, uncooked
• 2 cups half and half
• 3 cups chicken broth, low sodium, or water
• 1 1/2 cups Parmesan cheese, grated
• 2 tbsp parsley, chopped, for garnish

Instructions

1. Season the chicken breasts with salt, pepper and paprika on both sides.
2. In a large skillet heat the 2 tbsp of olive oil over medium-high heat. Sear the chicken for about 5 minutes per side, or until golden brown and cooked through. Depending on the thickness of your chicken you might need longer time. Transfer the chicken to a warm plate; set aside.
3. In the same skillet add the asparagus and saute for about 3 minutes, just until it starts to soften and starts to brown a bit. Transfer to a plate; set aside.
4. In the same skillet add the onion and garlic and saute for about 3 minutes until the onion is translucent and the garlic becomes aromatic. Add more olive oil if needed.
5. Add the orzo to the skillet and saute for just one minute, to get it a little toasted, this will give it a nutty flavor. Add the half and half, chicken broth and stir.
6. Bring to a boil, then turn the heat down to a medium-low, cover with lid and let it cook for 10 minutes.
7. Remove the lid and stir in the Parmesan cheese. Taste for seasoning and adjust with salt and pepper.
8. Add the asparagus back and stir it in. Slice the chicken into thin slices. You can either add it to the skillet and stir it in, or as seen in the photos, arrange over the orzo.
9. Garnish with more Parmesan cheese if preferred, and parsley. Serve warm.

recipe adapted >>>>>  here

Your Kitchen Transformed - Creamy Parmesan Orzo With Chicken And Asparagus

#Greekorzosalad #Shrimprecipeseasy #Orzosaladrecipes #Shrimpandorzorecipes #Creamyparmesanorzowithchicken #Shrimpdinnerrecipes #Mongolianchi...

Your Kitchen Transformed - Creamy Parmesan Orzo With Chicken And Asparagus

0

Blueberry Lemon Pull Apart Bread | #Condensedmilkrecipes #Viennabreadrecipe #Pullapartbread #Texasroadhouserollsandbutter #Sweetbreadrecipes #Milkbreadrecipe #Meatballappetizer #Dessertrecipes #Cookingrecipes #Healthyrecipes #Healthysnacks #Cakecookies

Ingredients

For the bread dough:
• 2 3/4 cups all purpose flour
• 1/4 cup white granulated sugar
• 2 1/4 tsp instant yeast or see *Notes below for active dry yeast
• 1/2 tsp fine salt
• 1/3 cup milk
• 4 Tbsp butter
• 1/4 cup water
• 1 1/2 tsp vanilla or vanilla bean paste
• 2 large eggs
For the lemon sugar filling:
• 1/2 cup white granulated sugar
• 3 Tbsp finely grated lemon zest from about 2 lemons
• 4 Tbsp. unsalted butter melted
• 1/2 cup fresh blueberries
For the lemon glaze:
• 1 cup confectioners’/icing sugar
• 1 Tbsp milk
• 1 Tbsp freshly squeezed lemon juice

Instructions

1. Make the bread dough: Stir together 2 cups of the flour, 1/4 cup sugar, the yeast and salt in a large bowl or the bowl of a stand mixer fitted with a paddle attachment.


2. In a small saucepan, heat the milk and butter over low heat just until the butter is melted. Alternately, warm in the microwave for about 45 seconds. Remove from the heat and add the 1/4 cup water. Set aside until cooled to just warm (120 to 130°F for instant yeast or about 110F for active dry yeast), about 1 minute. Stir in the vanilla extract.


3. Add the milk mixture to the flour mixture and, using a rubber spatula or the paddle attachment, mix until the dry ingredients are evenly moistened. With the mixer on low speed, add the eggs, one at a time, mixing just until incorporated after each addition. Stop the mixer and add the remaining 1/2 cup flour.


4. If using a stand mixture, remove the paddle attachment and place the kneading hook on the mixture. Resume mixing on low speed, adding additional flour as needed to make a smooth, moist and just slightly sticky dough. If making by hand, knead with as little additional flour as needed until dough is smooth.


5. Place the dough in a large, greased bowl, cover tightly with plastic wrap and let rise in a warm place until doubled in size, about 45 to 60 minutes.


6. Make the lemon filling: While the dough is rising, in a small bowl, mix together the sugar and lemon zest. Set aside. The sugar draws out moisture from the zests to create a wet sand consistency, so don’t be alarmed when you see this.


7. Assemble the pull apart bread: Preheat the oven to 350°F with the rack in the centre of the oven. Spray a 4 x 10-inch tea loaf pan with cooking spray. **Alternately, use a 9x5-inch loaf pan and see Notes at bottom for cutting strips. Set on to a baking sheet and set aside.


8. Place risen dough on a lightly floured surface and gently deflate the dough. Roll the dough into a 12-inch by 21-inch rectangle. Using a sharp knife and with the long side closest to you, cut the dough into 6 strips even strips about 3 1/2 inches wide from top to bottom, making 6 strips 3 1/2-inches wide and 12 inches long. Using a pastry brush, spread the 4 Tbsp melted butter generously over each of the strips of dough. Scatter all the lemon/sugar mixture evenly over-top of the strips as well.


9. Gently layer all the strips on top of each other into one pile. Using a sharp knife, cut the pile into 6 even pieces, each about 2 inches, making 6 piles about 3 1/2 - 2 inches in size. Arrange the piles in a rowl in your prepared tea loaf pan. Scatter any lemon sugar the was left behind on your work surface over-top of the loaf. Press fresh blueberries in between slices here and there across the loaf.


10. Cover the pan with plastic wrap and let the dough rise in a warm place until puffy and almost doubled in size, 30 to 60 minutes.


11. Bake the loaf on top of a baking sheet, until golden brown and they sound hollow when tapped, about 35 minutes or until it reaches about 190-195F when tested with an instant read thermometer. If the top seems to be at risk of over-browning, cover the top loosely with a sheet of aluminum foil and continue cooking. Remove from oven and allow to cool in the pan for 15 minutes, then run a knife around the edge and remove loaf to a cooling rack set on top of a baking sheet. Allow to cool completely.


12. Make the lemon glaze: In a medium bowl combine the icing sugar with the milk and lemon juice until the mixture is smooth and pours easily off a spoon. Drizzle over cooled loaf.

recipe adapted >>>>>  here

Rated 4.5/5 based on 640 customer reviews

Your Kitchen Transformed - Blueberry Lemon Pull Apart Bread

Blueberry Lemon Pull Apart Bread | #Condensedmilkrecipes #Viennabreadrecipe #Pullapartbread #Texasroadhouserollsandbutter #Sweetbreadrecipes...

Your Kitchen Transformed - Blueberry Lemon Pull Apart Bread

0

KETO PEANUT BUTTER COOKIES | Ketodessertrecipes Ketosnacks Ketocookieseasy Easyketocheesecake Ketostrawberrycheesecake Lowcarbdessertseasy Ketopeanutbuttercookies Lowcarbchickenrecipes Stuffedchickenrecipes Easychickenrecipes Ketodinnerrecipes Ketobuffalochicken

Ingredients

• 1 Cup Natural Peanut Butter
• ½ Cup of granulated sweetener
• 1 Egg

Instructions

1. Preheat your oven to 350 degrees.
2. In a bowl, mix all ingredients together until well combined.
3. Using a small spoon, scoop enough dough to roll a 1 inch ball in your hands.
4. Place balls of dough on a parchment lined cookie sheet. Press each ball down with a fork, twice, creating a criss cross pattern on each cookie.
5. Bake for about 12 min or until cookies are cooked through - they will feel soft to the touch.
6. Let cool for 5 mins before serving. Store in air tight container.

recipe adapted  >>>>>  here

Your Kitchen Transformed - KETO PEANUT BUTTER COOKIES

KETO PEANUT BUTTER COOKIES | Ketodessertrecipes Ketosnacks Ketocookieseasy Easyketocheesecake Ketostrawberrycheesecake Lowcarbdessertseasy K...

Your Kitchen Transformed - KETO PEANUT BUTTER COOKIES

0

White chocolate raspberry brownies | #Peanutbutterbrownies #Rasberryrecipes #Raspberrydessertseasy #Cakerecipes #Blondiebrownies #Deliciousdesserts #Saltedcaramelbrownies #Brownsugartoffeeblondiebars #Caramelblondiesrecipe #Saltedcarameldesserts #Saltedcaramelblondiesrecipe #Smorescookiecupsrecipes

Ingredients

• 60g raspberries
• ½ cup caster sugar
• 150g butter, melted
• 250g white chocolate, chopped
• 3 eggs
• 1⅔ cup plain flour
• 1 tsp baking powder
• 1 tsp vanilla extract

Instructions

1. Pre-heat the oven to 180 fan-forced and grease and line a large loaf tin or 20x30cm lamington pan.
2. In a large bowl, mix the sugar, eggs and vanilla together.
3. Add the flour and baking powder and stir it through.
4. Stir through the melted butter then fold in the chopped white chocolate.
5. Spread the batter into the baking tin.
6. Microwave the berries for 30 seconds or until soft then moosh them with a fork to break them up.
7. Spoon the raspberries over the top of the batter and then use a skewer to swirl it through the top.
8. Bake the blondies for 20 minutes or until a skewer comes out with just a few sticky bits of crumb.
9. Leave it to cool completely in the tin.

RECIPE ADAPTED  >>>>>  here

Your Kitchen Transformed - White chocolate raspberry brownies

White chocolate raspberry brownies | #Peanutbutterbrownies #Rasberryrecipes #Raspberrydessertseasy #Cakerecipes #Blondiebrownies #Deliciousd...

Your Kitchen Transformed - White chocolate raspberry brownies

0

Super Easy Egg Keto Breakfast Muffins | #Ketorecipeseasy #Ketodietrecipes #Nocarbdiets #Lowcarbbreakfast #Ketosnacks #Ketogenicdiet #Ketocheeseburgercasserole #Ketocasserolerecipes #Ketobreakfastrecipes #Easyketorecipes #Lowcarbdinner #Lowcarbtacocasserole

Ingredients

• 10 Eggs
• 6 Ounces (1/2 Package) Turkey Bacon
• 1 Cup Spinach (Fresh or Frozen-Use 1/2 Cup Thawed & Drained Frozen)
• 1/3 Cup Sharp Grated Cheddar Cheese
• 1 Green Bell Pepper
• 1/4 Cup Green Onion
• Butter
• Salt & Pepper

Instructions

1. Preheat oven to 375
2. Fry bacon & allow it to cool.
3. Rinse the spinach & dice bell pepper & onion.
4. Use the butter to grease a 12 cup muffin tin.
5. If you’re using frozen spinach and its still soggy from defrosting, set it in a strainer in the sink & take a towel or (several) paper towels & press down to soak up any water remaining. This will keep your eggs from being runny!
6. Crack those eggs open & start beating them in a glass bowl. Or a plastic bowl. (Pro Tip: The bowl doesn’t really matter! What matters is you avoid a shell situation!!! Try not to chip an egg shell off into that bowl!)
7. If you’re not in too much of a hurry you can beat the eggs for about two minutes.
8. If you are late already, go ahead & start adding your ingredients.
9. Just toss in the spinach, cheese, bell pepper, and whatever is left of the bacon. I know you ate some of it.
10. Mix all of that up until you just can’t take it anymore & then it’s time to fill your muffin cups.
11. Fill each cup about 1/2 to 2/3 full. If you overfill you will have a oven cleaning project this weekend that you do not want.
12. Bake for 15 minutes!

Recipe adapted >>>>>  here

Rated 4.4/5 based on 782 customer reviews

Your Kitchen Transformed - Super Easy Egg Keto Breakfast Muffins

Super Easy Egg Keto Breakfast Muffins | #Ketorecipeseasy #Ketodietrecipes #Nocarbdiets #Lowcarbbreakfast #Ketosnacks #Ketogenicdiet #Ketoche...

Your Kitchen Transformed - Super Easy Egg Keto Breakfast Muffins

0

#Seafoodsaladrecipe #Barefootcontessashrimpsalad #Marylandshrimpsalad #Crabandshrimpsalad #Seafoodpastasaladcold #Pastasaladrecipes #Macaronishrimpsaladrecipes #Shrimpandpastasaladrecipes #Crabmacaronisalad #Seafoodmacaronisalad #Cookingrecipes #Seafoodrecipes this shrimp Louis pasta salad makes a great luncheon or light supper meal

Ingredients

• 3 cups spiral shaped pasta, uncooked
• 1 cup mayonnaise
• 1⁄2 cup ranch dressing
• 1⁄3 cup seafood cocktail sauce
• 2 tablespoons fresh lemon juice
• 1 teaspoon Worcestershire sauce
• salt and pepper
• 1 lb medium cooked shrimp, peeled & deveined
• 1⁄2 cup chopped fresh tomato
• 1⁄2 cup sliced green onion
• 1⁄4 cup chopped sweet red pepper
• 2 tablespoons chopped fresh parsley

Instructions

1. Cook pasta according to package directions; drain.
2. Rinse with cold water to cool quickly; drain well.
3. Meanwhile, in a large bowl, whisk together mayonnaise, ranch dressing, seafood cocktail sauce,lemon juice, Worcestershire sauce and salt& pepper.
4. Stir in cooled pasta and remaining ingredients.
5. Serve immediately or cover and refrigerate.

RECIPE ADAPTED  >>>>>  here

Rated 4.3/5 based on 679 customer reviews

Your Kitchen Transformed - SHRIMP LOUIS PASTA SALAD RECIPE

#Seafoodsaladrecipe #Barefootcontessashrimpsalad #Marylandshrimpsalad #Crabandshrimpsalad #Seafoodpastasaladcold #Pastasaladrecipes #Macaron...

Your Kitchen Transformed - SHRIMP LOUIS PASTA SALAD RECIPE

0

Low Carb Cauliflower Pot Pies | #Tomatorecipes #Cauliflowerbakedziti #Sweetpotatolasagnarecipe #Lowcarbbakedziti #Sweetpotatolasagnahealthy #Tacotomatoeslowcarb #Paleonaanbread #Chickenmozzarellarecipes #Paleoindianrecipes #Ketopestorecipes #Funeasyrecipes #Goodhealthyrecipes