#Healthyoatmealrecipes #Oatmealapplesaucemuffins #Oatmealbreakfastmuffins #Muffinsrecipeshealthy #Healthyoatmuffins #Veganoatmealmuffins #Bananacinnamonmuffins #Oatmealapplesaucemuffins #Cinnamonbananabreadmuffins #Bananarecipeshealthy #Bananabreadrecipemuffins #Bananacookies



Ingredients

  • 1 1/2 cup oats (I used quick oats)
  • 1 1/4 cup flour
  • 1/2 cup brown sugar (firmly packed)
  • 1 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1 cup applesauce
  • 1/2 cup milk
  • 3 tablespoons oil (I used canola)
  • 1/2 teaspoon vanilla extract
  • 1 egg
  • Streusel Topping:
  • 2 tablespoons butter or margarine (NOT softened)
  • 1/2 cup oats
  • 2 tablespoons brown sugar
  • 1/2 teaspoon cinnamon

Instructions

  1. Preheat oven to 400F. Spray muffin liners with non-stick cooking spray.
  2. Make streusel topping first: mix oats, brown sugar and cinnamon together. Once combined, cut in butter. I use 2 butter knives and literally "cut" the butter into the mixture. When you are done your streusel should resemble small crumbles.
  3. For the muffins, mix together dry ingredients: oats through salt.
  4. Slowly mix in applesauce, milk, oil, vanilla and egg. Stir until well combined.
  5. Use a large baking scoop to fill prepared muffin cups 3/4 full.
  6. Spring a generous amount of streusel on the top of each muffin.
  7. Bake at 400F for 15 to 18 minutes or until cooked through.

RECIPE ADAPTED  >>>>>  here

Your Kitchen Transformed - Oatmeal Applesauce Muffins

#Healthyoatmealrecipes #Oatmealapplesaucemuffins #Oatmealbreakfastmuffins #Muffinsrecipeshealthy #Healthyoatmuffins #Veganoatmealmuffins #Ba...

Your Kitchen Transformed - Oatmeal Applesauce Muffins
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As you can see I kept it pretty simple. So simple in fact, that by using pre-made broth & soup, this meal will take you literally less than 10 minutes from start to the finished product. Of course, if you’ve got the time, the patience, and the produce, I’d suggest starting from scratch with this simple-as-can-be-squash soup and this homemade broth.


Either way, I hope you enjoy this as much as I have been. In just as much time as it takes to boil that water for the instant stuff, you can have a fully nutritious meal that’ll hit the spot and keep you healthy, without sending your food budget sky-high either. No noodling around: this bowl is the real deal.

Butternut Squash Ramen Bowl with Rice Noodles, Tofu & Fresh Pea Shoots Recipe
This recipe makes one delicious, super hearty serving for one, and of course is easily multiplied with the right math skills and an extra bowl or two!



Ingredients : 

  • (1) cup veggie stock (pre-made or store-bought is fine)
  • (1.5) cups butternut squash soup, without a nut or dairy base (I used Pacific Brand)
  • (1/4) tsp salt
  • (1/4) tsp soy sauce
  • (1) strand of thick rice noodles (about the size of the circle between your index finger & thumb)
  • (1/4) cup medium soft tofu, rinsed and cubed
  • (1) scallion, sliced diagonally, greens only
  • (1/4) tsp Sambal Oelek
  • (1/2) tsp toasted sesame oil
  • (1) handful fresh pea shoots (or sliced fresh spinach in a pinch)
  • Black sesame seeds for garnish



Instructions : 

  1. Start by combining the soup and the broth in a medium pot, and stir to mix well. Add the salt & soy sauce and heat gently until bubbling and hot (basically to a light boil), about 3-4 minutes.
  2. While the broth is heating up, cube the fresh tofu into one-inch pieces or a little smaller, as per your preference. Slice the green onion, and wash and trim the pea shoots, removing the tough stems as they can be tough to digest and chew. Take the strand of dry rice noodles (about a finger round or golf ball diameter), and with your hands, snap them in half to shorten to noodle strands, and place them in a generously sized serving bowl of your choice.
  3. When the broth has reached a bubbling boil, remove it from the heat and pour all of it over the rice noodles directly into the serving bowl. Using a fork and a quick, firm hand, push any errant noodle strands under the broth to submerge any loose pieces. Cover the bowl immediately with a small plate, and set your timer for 6 minutes.
  4. When the 6 minutes is up, remove the plate from the bowl and stir the noodles to break them up a little. To serve, push the noodles over to the side a little, making room for the tofu, scallions & pea shoots which can be arranged directly into the broth as you like. Place a little Sambal Oelek in the centre of the bowl, and finish by pouring the toasted sesame oil into the bowl along with the black sesame seeds to garnish.
  5. Serve right away  (though the best part may be waiting for the bowl to cool a little before eating) with chopsticks or a fork, if you are a little spastic with chopsticks like I am. I always try earnestly with the sticks for a few rounds before hitting the ease and comfort of a spoon and a fork. Whatever works, so long as you never need to reach for those cheap yellow packages again ;). Enjoy!

Your Kitchen Transformed - Butternut Squash Ramen Bowl with Rice Noodles, Tofu & Fresh Pea Shoots

As you can see I kept it pretty simple. So simple in fact, that by using pre-made broth & soup, this meal will take you literally less t...

Your Kitchen Transformed - Butternut Squash Ramen Bowl with Rice Noodles, Tofu & Fresh Pea Shoots
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INSTANT POT FRENCH DIP SANDWICH RECIPE | #Instantpotfrenchdip #Frenchdipsandwich #Instantpotdinnerrecipes #Instantpotsourdoughbread #Instantpotlunch #Stirfryinstantpot #Instantpotfrenchdipsandwiches #Howtocookfrozenchickenininstapot #Instantpotfrozenchickenrecipes #Instapotfrozenchickenrecipes #Instantpotchickenrecipesfrozen #Instantpotrecipeseasy

Ingredients

  • 2.5 pound chuck roast
  • 1 tablespoon of vegetable oil
  • 2 teaspoons of kosher salt
  • freshly ground pepper to taste
  • 1/2 teaspoon of garlic powder
  • 1 onion sliced
  • 1/2 cup of red wine
  • 1 14 oz can of low-sodium beef broth
  • 1 dried bay leaf
  • 6 soft rolls
  • 3 tablespoons of butter melted
  • 1/4 teaspoon of garlic powder
  • pinch of kosher salt
  • 6 slices of provolone cheese

Instructions

  1. For best results, let chuck roast rest at room temperature for at least 15 minutes before searing.
  2. Add vegetable oil to the Instant Pot and hit the sauté button.
  3. Season chuck roast with 2 teaspoon of kosher salt, freshly ground pepper to taste and 1/2 teaspoon of garlic powder on all side.
  4. Using a pair on long heat-proof kitchen tongs, sear roast on all sides in Instant Pot.
  5. Remove seared roast from Instant Pot and set aside.
  6. Add onions to pot and sauté just until they start to soften.
  7. Add red wine to pot and let simmer until reduced by half.
  8. Use a wooden spoon to scrape up seared bits from the bottom of the pot as it simmers.
  9. Once wine has reduced, add low-sodium beef broth and bay leaf.
  10. Return roast to Instant Pot, close lid and make pressure release valve is set to sealing.
  11. Hit Meat/Stew function and increase time to 100 minutes.
  12. Let Instant Pot natural release for 25 minutes, then turn valve to venting to release any excess pressure.
  13. Remove lid and transfer roast to a serving plate and shred.
  14. Strain liquid through a fine mesh strainer and serve warm for dipping sandwiches.
  15. Set oven to broil and place sandwich rolls on a baking sheet.
  16. Combine melted butter, 1/4 teaspoon of garlic powder and pinch of kosher salt in a small bowl.
  17. Brush over rolls and toast 2-3 minutes, just until gold brown.
  18. Pile meat onto rolls and top with cheese. Return to broiler and heat just until cheese has started to melt.
  19. Top sandwiches with freshly chopped flat-leaf parsley and serve with warm au jus for dipping.

recipe adapted >>>>>  here

Your Kitchen Transformed - Slow Cooker French Dip Sandwiches

INSTANT POT FRENCH DIP SANDWICH RECIPE | #Instantpotfrenchdip #Frenchdipsandwich #Instantpotdinnerrecipes #Instantpotsourdoughbread #Instant...

Your Kitchen Transformed - Slow Cooker French Dip Sandwiches
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Healthier 30 Minute Chicken Spinach Alfredo | #Foodrecipes #Foodanddrink #Cookingrecipes #Yummyfood #Yummydinners #Pastadishes #Cookingrecipes #Yummyfood #Pastarecipes #Pastadishes #Healthydinnerrecipes #Chickendishes

Ingredients

  • 1 lb. penne pasta
  • 4 Tbsp. unsalted butter
  • 2 cloves garlic, minced
  • 4 Tbsp. all purpose flour
  • 2 cups skim milk
  • 2 Tbsp. light cream cheese
  • 1.5 cups parmesan cheese
  • 2 cups cooked shredded chicken
  • 2 cups fresh spinach, chopped
  • salt and pepper to taste

Instructions

  1. Cook the penne in very salty water until al dente.
  2. While the pasta cooks, melt butter in a separate large saucepan over medium heat. Add chopped garlic and sauté until fragrant and cooked through, about 2 minutes.
  3. Add flour to butter and whisk to combine and form a roux. Let roux cook for 1-2 minutes.
  4. Add milk a little at a time, whisking constantly to work out any lumps. Milk will thicken up quickly at the beginning, but as you whisk the rest of the milk in it will loosen the sauce.
  5. Cook sauce, whisking occasionally, until thickened, about 6 minutes.
  6. Add cream cheese and whisk until cheese has melted.
  7. Remove sauce from heat and stir in parmesan cheese, shredded chicken, and spinach into sauce. Stir until cheese has melted.
  8. Taste the sauce and add salt and pepper as necessary.
  9. Add cooked pasta to sauce and stir until the sauce evenly coats the noodles. Serve immediately.

Recipe adapted >>>>>  here

Your Kitchen Transformed - Healthier 30 Minute Chicken Spinach Alfredo

Healthier 30 Minute Chicken Spinach Alfredo | #Foodrecipes #Foodanddrink #Cookingrecipes #Yummyfood #Yummydinners #Pastadishes #Cookingrecip...

Your Kitchen Transformed - Healthier 30 Minute Chicken Spinach Alfredo
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Hot Ham and Cheese Crescents | #Halloweenfingerfoods #Cookingrecipes #Appetizerrecipes #Appetizersnacks #Fingerfoodappetizers #Yummyfood #Footballpartyfood #Chickenandbaconrecipes #Baconchickenbites #Baconwrappedchickenbites #Cookingrecipesvideos #Chickenappetizers

Ingredients

  • 16-oz cooked ham, chopped
  • 3/4 cup shredded cheddar cheese
  • 3/4 cup shredded swiss cheese
  • 8-oz cream cheese, softened
  • 1 Tbsp dijon mustard
  • 1 Tbsp Worcestershire sauce
  • 1 Tbsp brown sugar
  • 1/4 tsp onion powder
  • 3 cans refrigerated crescent rolls
  • 1 Tbsp poppy seeds

Instructions

  1. Preheat oven to 375 degrees.
  2. Mix together ham, cheddar, swiss, cream cheese, dijon mustard, Worcestershire, brown sugar and onion powder.
  3. Separate crescent rolls into 24 triangles. Cut each triangle in half, forming two triangles. Scoop one tablespoon of ham mixture on the long end of each triangle. Roll up crescents and place on baking sheet. Sprinkle tops of crescents with poppy seeds.
  4. Bake for 15 to 18 minutes.

recipe adapted >>>>>  here

Your Kitchen Transformed - Hot Ham and Cheese Crescents

Hot Ham and Cheese Crescents | #Halloweenfingerfoods #Cookingrecipes #Appetizerrecipes #Appetizersnacks #Fingerfoodappetizers #Yummyfood #Fo...

Your Kitchen Transformed - Hot Ham and Cheese Crescents
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3 Ingredient Banana Oatmeal Cookies | #Healthydinnerrecipes #Breakfastideashealthy #Healthylunchideas #Healthydesserts #Bananaoatmealmuffins #Energybites #3ingredientrecipes #Bakedoatmealrecipes #Oatmealbreakfastbars #Lowcaloriebreakfast #Veganbreakfastcookies #Oatmealrecipesbreakfast









Ingredients

  • 2 large ripe bananas
  • 1 cup pure oatmeal or old fashioned
  • 1/3 cup dark chocolate chips*






Instructions

  1. Preheat oven to 350F.
  2. Line a baking sheet with parchment paper.
  3. Give the oatmeal a quick spin in a food processor or mixer, for about 1-2 seconds. Do NOT turn the oatmeal into a fine flour if you want your cookies to have a nice, crumbly texture. This process is important for your cookies to hold together.
  4. Pour all of your ingredients in a large bowl and mix thoroughly.
  5. Spoon preparation onto the lined baking sheet and mold the cookies with your fingers. I made 6 cookies, but you could make them smaller!
  6. Transfer to oven and bake for 12 to 15 minutes or until golden brown.



recipe adapted >>>>>  here



Your Kitchen Transformed - 3 Ingredient Banana Oatmeal Cookies

3 Ingredient Banana Oatmeal Cookies | #Healthydinnerrecipes #Breakfastideashealthy #Healthylunchideas #Healthydesserts #Bananaoatmealmuffins...

Your Kitchen Transformed - 3 Ingredient Banana Oatmeal Cookies
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Butterfinger Cookie Bars | #Pomegranaterecipes #Strawberrycrunchcupcakes #Glazedlemonzucchinibread #Butterfingercookiebars #Coconutalmondbrownies #Strawberrycrunchcake #Peanutbuttercupricekrispietreats #Reesesricecrispytreats #Blackberrycobbler #Reesespeanutbutterricekrispietreats #Dessertsforparties #Blackberrydessertrecipes









Ingredients

  • 1 cup butter
  • 1 cup light brown sugar
  • 1/2 cup granulated sugar
  • 1/2 teaspoon vanilla extract
  • 2 large eggs
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups Butterfinger Bars about 15 “fun size” bars, coarsely chopped
  • For the Frosting:
  • 3/4 cup creamy peanut butter
  • 1/2 cup butter softened
  • 1/2 teaspoon vanilla extract
  • 1 1/2 cups powdered sugar
  • 1-2 Tablespoons milk
  • 1/2 cup chopped butterfinger bits about 4 “fun size” bars






Instructions

  1. Preheat oven to 350 degrees F.
  2. Add butter, brown sugar and granulated sugar to a mixing bowl and cream together until smooth and light.
  3. Add the vanilla and eggs and mix well.
  4. Add flour, baking soda and salt and mix on low speed until just combined.
  5. Stir in chopped Butterfinger bits.
  6. Smooth mixture into a lightly greased 9×13 inch baking pan. Bake for 24-26 minutes, until center of bars is JUST set.
  7. Remove from oven and cool completely before frosting.
  8. For the frosting:
  9. Using an electric mixer, beat the peanut butter and butter on medium-speed until completely smooth. Add vanilla and mix.
  10. Reduce speed to low and add in the remaining ingredients, beating until fully incorporated. Increase speed to medium-high and beat the frosting for 1-2 minutes, or until light and fluffy.



Recipe adapted >>>>>  here




Rated 4.4/5 based on 782 customer reviews




Your Kitchen Transformed - Butterfinger Cookie Bars

Butterfinger Cookie Bars | #Pomegranaterecipes #Strawberrycrunchcupcakes #Glazedlemonzucchinibread #Butterfingercookiebars #Coconutalmondbro...

Your Kitchen Transformed - Butterfinger Cookie Bars
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Butterfinger Dessert Lasagna | #Chickencrockpotrecipesslowcooker #Slowcookereverythingchicken #Chickencrockpotrecipesboneless #Frozenchickencrockpotrecipes #Peanutbuttertrifle #Slowcookerfrozenchicken #Puddingdesserts #Whitechocolatedesserts #Peanutbutterdelight #Healthydessertsnobake #Dessertsforparties #Butterfingerlasagnadessert








Ingredients

  • 1 (3.4 oz) box instant butterscotch pudding
  • 2 cups + 3 Tablespoons milk, divided
  • 8 ounces cream cheese
  • 1/2 cup peanut butter
  • 1/2 cup powdered sugar
  • 1 (8 oz) tub whipped topping, divided
  • 24 Nutter Butter cookies
  • 7 fun-sized Butterfingers bars, chopped*
  • Melted peanut butter*






Instructions

  1. In a medium bowl, whisk the pudding mix and 2 cups of milk together. Set aside to thicken while you prepare the peanut butter filling.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat together the cream cheese, peanut butter, sugar, and 3 Tablespoons of milk until smooth. Fold in 1 1/2 cups of the whipped topping.
  3. To assemble, start by lining the bottom of a 8x8-inch square dish with half of the Nutter Butter cookies. Spread 1/2 of the pudding evenly on top of the cookies. Top with dollops of the peanut butter filling, then spread into an even layer. Sprinkle half of the chopped Butterfingers over the filling. Repeat the layering with the remaining cookies, pudding, and peanut butter filling. Spread the rest of the whipped topping on top, then sprinkle with the last of the chopped Butterfingers.
  4. Cover and refrigerate overnight to allow the cookies to soften up for easier cutting. Serve with a drizzle of melted peanut butter, if desired.



recipe adapted  >>>>>  here



Your Kitchen Transformed - Butterfinger Dessert Lasagna

Butterfinger Dessert Lasagna | #Chickencrockpotrecipesslowcooker #Slowcookereverythingchicken #Chickencrockpotrecipesboneless #Frozenchicken...

Your Kitchen Transformed - Butterfinger Dessert Lasagna
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Broccoli Apple Salad | #Besteverbroccolisalad #Spaghettisaladcold #Poolsidebroccolisalad #Strawberryspinachsaladwithpoppyseed #Broccoliapplepearcashewsalad #Strawberryspinachpastasalad #Ramennoodlesalad #Dillpicklepastasalad #Coldpastasaladrecipes #Broccoliandcauliflowersalad #Cowboysaladrecipe #Spinachstrawberrysaladrecipes



Ingredients

  • 4 cups small diced broccoli florets
  • 2 small gala apples , cored and diced
  • 1 cup walnuts
  • 1 cup matchstick carrots , roughly chopped
  • 1/2 cup golden raisins or dried cranberries
  • 1/4 cup chopped red onion
    • Dressing
  • 3/4 cup plain Greek yogurt
  • 1/3 cup Hellman's or Best Foods Mayonnaise (full fat)
  • 1 1/2 Tbsp apple cider vinegar
  • 3 Tbsp honey
  • Salt

Instructions

  1. In a medium mixing bowl whisk together Greek yogurt, mayonnaise, vinegar, honey and season with salt to taste (about 1/4 tsp). Chill until ready to use.
  2. For the salad:
  3. In a salad bowl toss together broccoli, apples, walnuts, carrots, raisins or cranberries and red onion. Pour in dressing and toss until evenly coated.
  4. Recipe source: inspired by Hellman's and my apple coleslaw and broccoli cauliflower salad

recipe adapted >>>>>  here

Your Kitchen Transformed - Broccoli Apple Salad Recipe

Broccoli Apple Salad | #Besteverbroccolisalad #Spaghettisaladcold #Poolsidebroccolisalad #Strawberryspinachsaladwithpoppyseed #Broccoliapple...

Your Kitchen Transformed - Broccoli Apple Salad Recipe
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Keto Chicken Parmesan | #Ketodinnerrecipes #Eggplantparmesan #Longhornparmesancrustedchicken #Ketobrownieseasy #Lowcarbdessertseasy #Ketoparmesancrustedchicken #Ketocheeseburgercasserole #Lowcarbdinner #Easyketomeals #Healthycasserolerecipes #Easydinnerrecipeshealthy #Ketochickenparmesancasserole

Ingredients

  • 3 Chicken Breast, cut in half lengthwise
  • 2 Eggs, beaten
  • 1/2 teaspoon Italian seasoning
  • 1 Cup Parmesan Cheese, Pre-shredded
  • 3/4 Cup Marinara sauce
  • 12 Ounces Fresh Mozzarella, sliced into 12 slices

Instructions

  1. Heat a non-stick skillet over medium heat and pre-heat the oven to 375F
  2. Combine the eggs and the Italian seasoning in medium sized bowl. Add the Parmesan cheese to another bowl. Coat the chicken cutlets in the egg mixtures, then into the parmesan, being sure to coat the chicken well.
  3. Spray the skillet with cooking spray and cook the coated chicken on each side for 3 minutes. Remove to a baking dish.
  4. Spoon 2 tablespoons of marinara on top of each cutlet, followed by 2 ounces of fresh mozzarella.
  5. Bake in the pre-heated oven for 10 minutes or until the cheese melts. Serve

recipe adapted  >>>>>  here

Your Kitchen Transformed - Keto Chicken Parmesan

Keto Chicken Parmesan | #Ketodinnerrecipes #Eggplantparmesan #Longhornparmesancrustedchicken #Ketobrownieseasy #Lowcarbdessertseasy #Ketopar...

Your Kitchen Transformed - Keto Chicken Parmesan
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