Fresh Pineapple Salsa | #Pinapplesalsa #Summerappetizersforparty #Garlicpotatoesinoven #Freshcornsalsarecipe #Easypotatosidedishes #Cornsalsarecipeeasy #Mangosalsarecipe #Pineapplesalsarecipe #Bestsalsarecipeever #Homemadesalsarecipe #Watermelonrecipes #Salsarecipeforcanning
 

Ingredients

  • 2 cups diced pineapple (1 small pineapple)
  • 2 cups diced Roma tomatoes (5 medium Romas)
  • 1 cup diced orange bell pepper (1 medium pepper)
  • 1/2 cup finely diced red onion (1/2 small red onion)
  • 1/2 cup finely diced jalapeño pepper (3 medium jalapeños)
  • 1/2 cup chopped cilantro
  • 1 large lime, zest and juice
  • salt to taste
  • Mission Thin & Crispy Tortilla Chips, for serving

Instructions

  1. Pineapple, tomatoes, and bell peppers should be diced in 1/4-inch pieces, and the onion and jalapeño peppers should be finely diced.
  2. Combine all ingredients in a large mixing bowl. Toss to combine.
  3. Chill, covered, up to 24 hours. Serve with Mission® Thin & Crispy Tortilla Chips or over top of grilled chicken, pork, or fish.

recipe adapted  >>>>>  here

Your Kitchen Transformed - Fresh Pineapple Salsa

Fresh Pineapple Salsa | #Pinapplesalsa #Summerappetizersforparty #Garlicpotatoesinoven #Freshcornsalsarecipe #Easypotatosidedishes #Cornsals...

Your Kitchen Transformed - Fresh Pineapple Salsa
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Shrimp Boil Foil Packs | #Hobofoilpacks #Shrimpboilfoilpacketsovens #Tinfoildinners #Seafoodfoilpackets #Shrimprecipes #Shrimpsausagefoilpackets #Healthydinnerrecipes #Shrimpboilrecipe #Foilpacketmeals #Crabboilrecipe #Grilleddinnerideas #Tinfoildinners

Ingredients

  • 1 pound shrimp, peeled and de-veined
  • 2 ears of corn on the cob, husked
  • 1/2 pound andouille sausage
  • 1 pound baby red potatoes OR baby yellow potatoes
  • 3 tablespoons old bay seasoning OR homemade seasoning (see note)
  • salt and pepper, to taste
  • 1 tablespoon minced garlic
  • juice of 1/2 lemon, plus lemon wedges for serving
  • 3 tablespoons butter melted + 1/2 cup, divided
  • chopped fresh parsley, for topping

Instructions

  1. Chop corn into thirds, then chop each third in half lengthwise. Chop potatoes into 2 inch pieces. Boil corn and potatoes for 10 minutes. Drain and set aside.
  2. In a large bowl combine shrimp, sausage, corn, and potatoes. Stir together melted 3 tablespoons butter, Old Bay seasoning, garlic, juice from half a lemon, and salt and pepper to taste and pour over shrimp, sausage, and veggies. Stir to coat.
  3. Divide between four 12x12 inch sheets of aluminum foil. Fold edges of foil up around the food to create a closed packet.
  4. Cook on preheated grill over medium-high heat for 8-10 minutes on one side, then flip and cook another 5-6 minutes on the second side. Alternately, you can bake the packets at 400 degrees for 15-20 minutes until corn is tender and shrimp are pink and fully cooked.
  5. While packets are cooking, melt remaining butter in a medium sauce pan over medium-high heat. Once melted, continue to stir gently over medium heat for 3-4 minutes longer until color changes from pale yellow to a golden amber (but be careful not to burn it).
  6. Serve shrimp boil packs topped with chopped parsley, lemon wedges for squeezing, and browned butter for drizzling over the top or dipping.

recipe adapted  >>>>>  here

Your Kitchen Transformed - Shrimp Boil Foil Packs

Shrimp Boil Foil Packs | #Hobofoilpacks #Shrimpboilfoilpacketsovens #Tinfoildinners #Seafoodfoilpackets #Shrimprecipes #Shrimpsausagefoilpac...

Your Kitchen Transformed - Shrimp Boil Foil Packs
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Melt In Your Mouth (MIYM) Chicken Breasts #Main Course#Chicken #Low_carb_meals #Keto_chicken_recipes #Chicken_thigh_recipes #Chicken_cordon_bleu #Low_carb_diet #Low_carb_chicken



Ingredients

  • 1 cup sour cream
  • 2 teaspoons garlic powder
  • 1 teaspoon seasoned salt
  • 1/2 teaspoon fresh ground black pepper
  • 1 1/2 cups freshly grated Parmesan cheese, divided
  • 3 pounds boneless chicken breasts, trimmed of excess fat

Instructions

  1. Preheat oven to 375°F. Lightly coat a 9×13 baking dish with nonstick spray and set aside.
  2. In a medium bowl, mix together the sour cream, garlic powder, seasoned salt, pepper, and 1 cup of Parmesan cheese.
  3. Place the chicken breasts evenly into the pan. Spread the sour cream mixture on top of the chicken. Sprinkle with the remaining Parmesan cheese.
  4. Bake for 25-30 minutes, or until the chicken is cooked through.
  5. Turn the oven to broil and place the pan under the broiler for 2-3 minutes until lightly browned on top.
  6. Serve immediately.

recipe adapted >>>>>  here

Your Kitchen Transformed - Melt In Your Mouth (MIYM) Chicken Breasts

Melt In Your Mouth (MIYM) Chicken Breasts #Main Course#Chicken #Low_carb_meals #Keto_chicken_recipes #Chicken_thigh_recipes #Chicken_cordon_...

Your Kitchen Transformed - Melt In Your Mouth (MIYM) Chicken Breasts
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Oven-Baked Chicken Parmesan | #Foodrecipes #Lowcarbrecipes #Healthychickenrecipes #Lowcarbmeals #Ketodinnerrecipes #Ketochickenrecipes #Longhornparmesancrustedchicken #Easydinnerrecipes #Tacopasta #Bakedchickenparm #Chickenparmesanrecipehealthy #Califlowerrecipes



Ingredients

  • 1/2 cup water
  • 1 egg
  • 1 1/2 cups bread crumbs (I use Panko)
  • 6 tablespoons grated Parmesan cheese, divided
  • 1 tablespoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon garlic powder
  • 3 skinless, boneless chicken breasts, sliced in half horizontally
  • 2 cups Marinara sauce
  • 1 cup mozzarella cheese
  • Whole wheat spaghetti, cooked

Instructions

  1. Preheat oven to 400 degrees F.
  2. Beat eggs and water together in a bowl. In a separate bowl, combine bread crumbs, 4 tablespoons Parmesan cheese, oregano, basil, thyme and garlic powder.
  3. Sprinkle chicken with salt and pepper on both sides. Dip each chicken breast halve in the egg mixture, shake off excess, then dip in the bread crump mixture on both sides. Place on a baking sheet sprayed with cooking spray. Repeat with remaining chicken.
  4. Spray each chicken breast with cooking spray or an olive oil mister. Bake for 40 minutes.
  5. Spread each chicken breast with Marinara sauce, then top with mozzarella and remaining Parmesan cheese. Continue baking until cheese is melted.
  6. Serve over whole wheat spaghetti.

recipe adapted >>>>>  here

Your Kitchen Transformed - Oven-Baked Chicken Parmesan

Oven-Baked Chicken Parmesan | #Foodrecipes #Lowcarbrecipes #Healthychickenrecipes #Lowcarbmeals #Ketodinnerrecipes #Ketochickenrecipes #Long...

Your Kitchen Transformed - Oven-Baked Chicken Parmesan
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Apple Pie Tacos | #Easyapplepie #Applerecipeseasy #Applesnacks #Miniapplepies #Appletacosrecipes #Applepietacosrecipes #Applepietacosrecipes #Applepiedesserts #Appletacosdesserts #Dessertrecipes #Eatdessert #Sweetrecipes


Ingredients

  • 5 flour tortillas, 8-inch is ideal
  • 4 tbsp unsalted butter, divided
  • 3/4 cup sugar, divided
  • 3 tsp cinnamon, divided
  • 4 Granny Smith apples, peeled, cored and chopped
  • 1 tbsp lemon juice, fresh squeezed
  • 1/4 cup caramel sauce, optional
  • whipped cream, optional

Instructions

  1. Preheat oven to 400F degrees. Set aside a 12-cup muffin pan.
  2. Cut 4-5 circles from each tortilla using a circular cookie cutter until you have ~25 total. Place the piece into a large mixing bowl and add 2 tbsp melted butter, 1/4 cup sugar and 1 tsp cinnamon. Toss until coated.
  3. Flip the muffin tin upside down. Place the tortilla pieces in between muffin cups according to the video. Bake 6 minutes.
  4. Meanwhile, mix the chopped apples with lemon juice and the remaining sugar and cinnamon. Saute in a frying pan over medium heat with the remaining butter until soft.
  5. Remove tacos from oven and spoon apple mixture into them. Then top with caramel sauce and whipped cream. Serve and enjoy!

Recipe has been adapted from >>>>>  here

Your Kitchen Transformed - Apple Pie Tacos

Apple Pie Tacos | #Easyapplepie #Applerecipeseasy #Applesnacks #Miniapplepies #Appletacosrecipes #Applepietacosrecipes #Applepietacosrecipes...

Your Kitchen Transformed - Apple Pie Tacos
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No-Bake Vanilla Bean Cheesecake with Chocolate Ganache (Gluten Free, Paleo + Vegan) | #Dairyfreedinner #Seafoodrecipeshealthy #Whole30dinner #Quickdesserts #Easydipsforaparty #Paleorecipesdinner #Vegancheesecake #Paleodessert #Vegansweets #Cakerecipes #Healthyrecipes #Vegancake

Ingredients

  • For the graham cracker crust
  • ½ cup raw walnuts
  • ½ cup almond flour
  • 2 pitted dates
  • 2 tablespoons coconut oil
  • 1 teaspoon cinnamon
  • ¼ teaspoon kosher salt
    • For the cheesecake
  • 2 cups raw cashews soaked in water for at least six hours or preferably overnight, drained and rinsed before using (see Notes)
  • ½ cup canned coconut milk shaken
  • ¼ cup coconut oil melted and cooled (use refined coconut oil if you want no coconut flavor)
  • ⅓ cup pure maple syrup
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon vanilla extract or 1 teaspoon vanilla bean powder
    • For the chocolate ganache
  • 3 oz. dark chocolate I used 72%
  • 1/3 cup canned coconut milk

Instructions

  1. Grease a 6” springform pan with coconut oil, or line an 6” cake pan with strips of parchment paper for easy removal, and grease well with coconut oil. Set aside.
  2. Add the walnuts, almond flour, pitted dates, coconut oil, cinnamon and salt to a food processor or high-powered blender and pulverize until it comes together into a sort of sticky dough, with small walnut bits remaining. Don’t over process, or it’ll turn into nut butter! Press the date dough evenly along the bottom of the prepared pan.
  3. In the same food processor or high-powered blender (no need to wash between - I used my Vitamix, but most powerful blenders should do the job), combine all of the filling ingredients and blend for about 2 minutes, or until the mixture is silky smooth and creamy. Scrape down the sides as necessary. You may need to add a bit more coconut milk or lemon juice to get it to blend smoothly if your blender isn’t super high-powered.
  4. Once it’s smooth, taste the mixture and adjust the sweetness/tartness levels, if desired.
  5. Pour the filling into the prepared pan over the crust. Smooth out the top and tap the pan hard against the counter a few times to release any air bubbles. Place in the freezer.
  6. Place in the freezer to set for at least 3 hours or until completely firm before adding the chocolate ganache.
  7. To make the ganache, place the chopped chocolate into a bowl. Warm the coconut milk in a saucepan until just simmering, and pour over the chocolate. You can also warm the coconut milk in the microwave for 30 seconds. Make sure the milk is covering all the chocolate and let stand for 2 minutes. Stir until smooth, and then spread over the cheesecake.
  8. Serve immediately, or place in the refrigerator or freezer until ready to serve.
  9. If storing in the freezer, let it thaw in the refrigerator for a few hours before serving or let thaw at room temperature for 15 minutes before serving. I recommend running your knife under hot water to warm it up before cutting the cheesecake with the still-hot (dried) knife.
  10. Store leftovers tightly wrapped in the freezer (3 months) or refrigerator (5 days).

RECIPE ADAPTED  >>>>>  here

Your Kitchen Transformed - No-Bake Vanilla Bean Cheesecake with Chocolate Ganache (Gluten Free, Paleo + Vegan)

No-Bake Vanilla Bean Cheesecake with Chocolate Ganache (Gluten Free, Paleo + Vegan) | #Dairyfreedinner #Seafoodrecipeshealthy #Whole30dinner...

Your Kitchen Transformed - No-Bake Vanilla Bean Cheesecake with Chocolate Ganache (Gluten Free, Paleo + Vegan)
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Cream Cheese and Chicken Taquitos Recipe | These are really good and simple to make! I #Summerfoodrecipes #Chickentaquitosbaked #Dinnerideas #Chickentaquitosrecipe #Ovenbakedtaquitos #Summerfooddinner


Ingredients

  • 3 cups chicken cooked and shredded
  • 6 oz cream cheese softened
  • 1/3 cup sour cream
  • 1/2 cup salsa
  • 1 1/2 cups colby jack cheese
  • 1 1/2 cups baby spinach chopped and stems removed
  • 12 6 inch corn tortillas
  • vegetable or canola oil for frying

Instructions

  1. Heat ½" oil in a sauce pan on medium heat.
  2. In a large bowl mix together the chicken, cream cheese, sour cream, salsa, co-jack and spinach. Add salt and pepper to taste.
  3. Once oil is hot enough (place hand over pan, above oil, to feel heat), add a few tablespoons of chicken/cream cheese mixture to the center of a tortilla and spread out. Roll up and set seam side down in oil using tongs. Cook until golden brown on both sides.
  4. Repeat until all the tortillas are filled, rolled and fried.
  5. Set on paper towels to drain.
  6. Serve warm and ENJOY!

recipe adapted >>>>>  here

Your Kitchen Transformed - Cream Cheese and Chicken Taquitos Recipe

Cream Cheese and Chicken Taquitos Recipe | These are really good and simple to make! I #Summerfoodrecipes #Chickentaquitosbaked #Dinnerideas...

Your Kitchen Transformed - Cream Cheese and Chicken Taquitos Recipe
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Cheeseburger Tater Tot Casserole | #dinner #recipe #Yummydinners #Yummydinnerrecipes #Hamburgertatertotcasserolerecipes #Easygoulashrecipes #Yummydinnerideas #Simpleweeknightdinners

Ingredients

  • 2 pounds extra lean ground beef, browned
  • 1 can reduced fat cream of mushroom soup
  • 1 8 oz tub of reduced fat sour cream
  • 1 cup grated cheddar cheese
  • 1 package of frozen tater tots

Instructions

  1. Preheat oven to 350 degrees.
  2. Spray 9 x 13 inch pan with cooking spray.
  3. Layer the beef of the bottom of the pan.
  4. In a small bow, mix the sour cream and cream of mushroom soup. Then spread on top of the beef.
  5. Layer the cheese on top of the sour cream mixture.
  6. Layer the tater tots on top of the cheddar.
  7. Bake covered for 45 minutes. Uncover and bake for 15 more minutes.
  8. Serve with ketchup and mustard for that cheeseburger taste!

recipe adapted >>>>>  here

Your Kitchen Transformed - Cheeseburger Tots

Cheeseburger Tater Tot Casserole | #dinner #recipe #Yummydinners #Yummydinnerrecipes #Hamburgertatertotcasserolerecipes #Easygoulashrecipes ...

Your Kitchen Transformed - Cheeseburger Tots
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Berry French Toast Casserole | #Berryrecipes #Yummybreakfast #Breakfastdishes #Breakfastbrunchrecipes #Cookingrecipes #Frenchtoastcasserole #Blueberryfrenchtoastcasserole #Overnightfrenchtoastcasserole #Blueberrybreakfastcasserole #Sweetbreakfastideas #Overnightblueberryfrenchtoastbake #Breakfastpotluckideas 

Ingredients

  • 12-14 cups French bread
  • 8 large eggs
  • 2 cups 2% milk
  • 2 tsp vanilla extract
  • 1 tsp cinnamon
  • 2/3 cup brown sugar
  • 1 cup strawberries sliced
  • 1/2 cup blueberries
  • 1-2 tbsp powdered sugar
  • maple syrup as much as you want!

Instructions

  1. Grease a 9″x13″ casserole with vegetable oil or butter. Cut up French bread into cubes and add to casserole (fill up to ~3/4).
  2. In a large bowl, combine eggs, milk, vanilla extract, cinnamon, and brown sugar. Whisk mixture and mix well. Pour mixture into casserole.
  3. Slice strawberries. Top casserole with strawberries and blueberries.
  4. Wrap the casserole with saran wrap and refrigerate for four hours, or up to overnight.
  5. Pre-heat oven to 350 degrees F. Bake for 35-40 minutes.
  6. Sprinkle with powdered sugar.
  7. Serve with maple syrup and enjoy!

recipe adapted  >>>>>  here

Your Kitchen Transformed - Berry French Toast Casserole

Berry French Toast Casserole | #Berryrecipes #Yummybreakfast #Breakfastdishes #Breakfastbrunchrecipes #Cookingrecipes #Frenchtoastcasserole ...

Your Kitchen Transformed - Berry French Toast Casserole
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#Lowcarbrecipes #Bakedchickenrecipes #Easydinnerrecipesforfamily #Healthychickenrecipes #Lowcarbmeals #Ketodinnerrecipes #Dinnerideas #Cubansandwich #Chickenparmesansliders #Cookingrecipes #Chickenbaconranchsliders #Sandwichrecipes




Ingredients

  • 1 15-oz packaged 12-count potato rolls (i.e. Martin's)
  • 1 lb thinly sliced deli chicken
  • 8 slices bacon cooked and crumbled
  • 12 slices colby jack cheese
  • 1/3 cup prepared Ranch salad dressing
  • 1/2 cup butter
  • 1 Tbsp chopped fresh chives
  • 1 tsp garlic salt
  • 1/2 tsp onion powder
  • 2 Tbsp grated Parmesan cheese

Instructions

  1. Preheat the oven to 350°F. Line a large baking sheet with parchment paper.
  2. Using a serrated knife cut through the middle of the potato rolls. Place the bottoms side by side on the pan. Set the tops aside.
  3. In a small saucepan over medium heat, melt together the softened butter, chives, garlic salt and onion powder.
  4. Brush the bottoms of the sliced rolls with about 1/3 of the seasoned butter.
  5. Layer 1/2 of the cheese on the bottom, then arrange the chicken and bacon crumbles over the cheese. Break cheese slices if needed to fit.
  6. Drizzle with Ranch dressing. Top with the final layer of cheese.
  7. Brush liberally with butter mixture. Place the tops on the cheese.
  8. Brush the remaining seasoned butter on top and sides. Sprinkle with grated Parmesan cheese.
  9. Cover loosely with foil. Bake covered for 20 minutes then uncover and bake for an additional 10 minutes or until the tops are lightly golden.
  10. Cut apart and serve immediately with additional Ranch dressing, if desired.

recipe adapted >>>>>  here

Your Kitchen Transformed - Chicken Bacon Ranch Pull Apart Rolls

#Lowcarbrecipes #Bakedchickenrecipes #Easydinnerrecipesforfamily #Healthychickenrecipes #Lowcarbmeals #Ketodinnerrecipes #Dinnerideas #Cuban...

Your Kitchen Transformed - Chicken Bacon Ranch Pull Apart Rolls
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Whole30 Instant Pot Chicken Tortilla-Less Soup (Paleo) | #Whole30InstantPotChickenTortilla-LessSoup(Paleo) #Lowcarbinstantpotrecipes #Instapotchickensoup #Instantpotchickensouprecipes #Roastbeefcrockpotrecipes #Instapotchickensoup #Instantpotmexicanrecipes #Wholefoodrecipes #Whole30recipes #Realfoodrecipes #Instantpotpaleo #Cookingrecipes #Whole30diet

Ingredients

    Soup:
  • 2 boneless skinless chicken breasts (about 1 1/2 pounds)
  • 1 1/2 teaspoon salt
  • 2 10-ounce cans cans tomatoes with green chiles
  • 1 14.5-ounce can Whole30-compliant chicken broth
  • 1 medium onion chopped
  • 2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1-3 teaspoons chipotle pepper powder if on Whole30. 1 teaspoon for mild, 3 teaspoons for hot. If not on Whole30, see note
  • 1 teaspoon cumin
  • 2 teaspoons chili powder
  • 1 teaspoons dried oregano
  • 1 teaspoon smoked paprika
  • 2 zucchinis chopped or cut into 1/2" half moons
  • 1 14-ounce can can full-fat coconut milk or coconut cream whisked until smooth
    • Garnishes:
  • fresh avocado slices
  • red onions , sliced thin
  • fresh cilantro , chopped
  • coconut cream
  • lime juice
  • shredded cheese , if not paleo or on Whole30
  • tortilla strips , if not paleo or on Whole30
    • Equipment Needed
  • Instant Pot

Instructions

  1. Sprinkle boneless skinless chicken breasts with salt. Add the chicken breasts to the Instant Pot. Add the remaining ingredients in order, through zucchini.
  2. Secure the lid on the pot. Cook at high pressure for 18 minutes. Allow the pressure to naturally release for ten minutes, then use the manual release. Pull out the chicken breasts and add coconut milk. Switch Instant Pot to Sauté mode and stir to combine. Dice chicken, then return it to the soup. Serve hot, topped with garnishes of choice.

recipe adapted >>>>>  here

Your Kitchen Transformed - Whole30 Instant Pot Chicken Tortilla-Less Soup (Paleo)

Whole30 Instant Pot Chicken Tortilla-Less Soup (Paleo) | #Whole30InstantPotChickenTortilla-LessSoup(Paleo) #Lowcarbinstantpotrecipes #Instap...

Your Kitchen Transformed - Whole30 Instant Pot Chicken Tortilla-Less Soup (Paleo)
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Quick and Easy Lemon Orzo with Parmesan and Peas | #Orzorecipeseasy #Orzosidedish #Parmesanbasilorzo #Lemonbutterorzo #Greekorzo #Orzorecipeshealthy #Parmesanbasilorzo #Lemonbutterorzo #Orzosidedish #Orzospinachparmesan #Lemongarlicorzo #Orzoasparagussalad





Ingredients

  • 1 1/2 Cups Dry Orzo Pasta
  • 1 Tablespoon Olive oil
  • 2 Cloves Garlic, minced
  • 3 Cups Chicken Broth
  • 1 Teaspoon Fresh Thyme Leaves
  • 1 Lemon, zested
  • Juice of Half a lemon
  • 1 1/2 Cups Peas
  • 1/3 Cup Grated Parmesan cheese, plus more for garnish
  • Fresh Cracked Pepper
  • Salt and pepper to taste

Instructions

  1. In a skillet over medium heat, add the olive oil and pasta.
  2. Cook, stirring occasionally until toasted, about 30-60 seconds.
  3. Add garlic and stir it in followed by thyme.
  4. Add the broth, a small amount at a time.
  5. Bring to a boil, cover the skillet with a lid and turn down to a simmer for 8-10 minutes or until the pasta has absorbed most of the water and is tender.
  6. Remove the lid and add the lemon zest, juice, and peas and stir until the peas are bright and cooked.
  7. Add the cheese and salt and pepper to taste and serve immediately.

RECIPE ADAPTED  >>>>>  here

Your Kitchen Transformed - Quick and Easy Lemon Orzo with Parmesan and Peas

Quick and Easy Lemon Orzo with Parmesan and Peas | #Orzorecipeseasy #Orzosidedish #Parmesanbasilorzo #Lemonbutterorzo #Greekorzo #Orzorecipe...

Your Kitchen Transformed - Quick and Easy Lemon Orzo with Parmesan and Peas
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