SLOW COOKER CHICKEN BACON RANCH SANDWICHES (CRACK CHICKEN) | #SLOWCOOKER #CHICKEN #BACON #RANCH #SANDWICHES #Crockpotdinner #Potrecipeshealthy #Crockpotslowcooker #Cookingrecipes #Crockpotcooking #Easyslowcookerrecipes #Crockpotrecipes #Cookingrecipes #Chickenrecipes #Instantpotrecipes #Dietrecipes #Healthyrecipes

Ingredients

  • 3 chicken breasts boneless skinless
  • 16 ounces cream cheese 2 boxes
  • 1 packet ranch seasoning
  • 1 cup cheddar cheese
  • 1 teaspoon garlic powder
  • 8 slices bacon crumbled
  • 8 slices cheddar cheese
  • 8 hoagie rolls

Instructions

  1. Add the chicken, cream cheese, ranch seasoning, cheddar cheese and garlic powder to a slow cooker and cook on low for 7-8 hours or on high for 3-4 hours.
  2. Toast the hoagie rolls, scoop on the chicken and top with cheddar slice and crumbled bacon.

recipe adapted >>>>>  here

Your Kitchen Transformed - SLOW COOKER CHICKEN BACON RANCH SANDWICHES

SLOW COOKER CHICKEN BACON RANCH SANDWICHES (CRACK CHICKEN) | #SLOWCOOKER #CHICKEN #BACON #RANCH #SANDWICHES #Crockpotdinner #Potrecipeshealt...

Your Kitchen Transformed - SLOW COOKER CHICKEN BACON RANCH SANDWICHES
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CHICKEN WITH CREAMY GARLIC SAUCE RECIPE FOR DINNER | #Cookingrecipes #Chickenrecipes #Dinnerrecipes #Nocarbdiets #Ketodietrecipes #Healthyrecipes #Easydinnerrecipes #Bakedchickenrecipes #Creamychickenrecipes #Healthydinnerrecipes #Chickendinnerrecipes #Bakedchickentodiefor

Ingredients

  • 4 boneless skinless chicken breasts
  • ½ cup half-and-half -OR- light cream
  • 1 - 1½ cups Italian flavor bread crumbs
  • 2 tbs olive oil (divided)
  • Sauce:
  • 2 tbs butter
  • 2 tbs finely minced garlic
  • 2 tbs flour
  • ½ cup chicken stock
  • 1 cup cream (heavy cream preferred)
  • ¼ cup grated Parmesan cheese
  • 2 oz softened cream cheese
  • 1 tsp salt
  • ¼ tsp white pepper

Instructions

  1. Using a meat mallet (smooth side), pound each breast between sheets of plastic wrap or wax paper to ¼-inch thickness. This will give you a pretty large piece of chicken, so what I do is cut each pounded-down breast in half lengthwise.
  2. Heat a large skillet over medium heat; add 1 tbs of the olive oil.
  3. Dip each piece of chicken in the cream, letting excess cream drip off, then dredge in the Italian bread crumbs. You will probably have to cook the chicken in 2 batches.
  4. Place chicken in hot skillet, browning well on each side, about 5 minutes each side, until chicken tests done (175 degrees F or juices run clear when you cut.
  5. Add remaining 1 tbs of oil and repeat browning with remaining chicken.
  6. Place chicken on a platter, cover and keep warm in a 200 degree F oven.
  7. Wipe out the skillet, if desired.
  8. Melt the butter over medium heat and add the garlic.
  9. Cook garlic until it becomes fragrant--about 3-5 minutes--don't let it brown!
  10. Add the flour and blend it well into the butter/garlic. Let this cook about 1 minute.
  11. Slowly add the chicken stock stirring constantly until there are no lumps.
  12. Slowly blend in the cream then add the salt and pepper. Cook for about 5 minutes.
  13. Add the Parmesan and cream cheese and stir until the cream cheese melts and blends into the sauce.
  14. Pour sauce over chicken and serve immediately.
  15. Serves 4 hearty appetites, 8 light appetites

recipe adapted >>>>>  here

Your Kitchen Transformed - CHICKEN WITH CREAMY GARLIC SAUCE RECIPE FOR DINNER

CHICKEN WITH CREAMY GARLIC SAUCE RECIPE FOR DINNER | #Cookingrecipes #Chickenrecipes #Dinnerrecipes #Nocarbdiets #Ketodietrecipes #Healthyre...

Your Kitchen Transformed - CHICKEN WITH CREAMY GARLIC SAUCE RECIPE FOR DINNER
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Tuscan Butter Salmon | . #Creamygarlicbuttertuscansalmon #Tuscansalmonrecipe #Salmondinnerrecipes #Cookingrecipes #Salmonrecipesbaked #Seafoodrecipes #Tuscanbuttersalmondelish #Salmonandtomatorecipes #Tuscanbuttermushrooms #Basilsalmon #Salmonlemonbuttersauce #Coconutsalmonrecipes Loved the taste of the sauce and the addition of tomatoes and spinach was perfect. I served this dish over some rice.









Ingredients

  • 2 tbsp. extra-virgin olive oil
  • 4 (6-oz) salmon fillets, patted dry with paper towels
  • Kosher salt
  • Freshly ground black pepper
  • 3 tbsp. butter
  • 3 cloves garlic, minced
  • 1 1/2 c. halved cherry tomatoes
  • 2 c. baby spinach
  • 1/2 c. heavy cream
  • 1/4 c. freshly grated Parmesan
  • 1/4 c. chopped herbs (such as basil and parsley), plus more for garnish
  • Lemon wedges, for serving (optional)






Instructions

  1. In a large skillet over medium-high heat, heat oil. Season salmon all over with salt and pepper. When oil is shimmering but not smoking, add salmon skin side up and cook until deeply golden, about 6 minutes. Flip over and cook 2 minutes more. Transfer to a plate.
  2. Reduce heat to medium and add butter. When butter has melted, stir in garlic and cook until fragrant, about 1 minute. Add cherry tomatoes and season with salt and pepper. Cook until tomatoes are beginning to burst, then add spinach. Cook until spinach is beginning to wilt.
  3. Stir in heavy cream, Parmesan, and herbs and bring mixture to a simmer. Reduce heat to low and simmer until sauce is slightly reduced, about 3 minutes.
  4. Return salmon back to skillet and spoon over sauce. Simmer until salmon is cooked through, about 3 minutes more.
  5. Garnish with more herbs and squeeze lemon on top before serving.



Recipe has been adapted from >>>>>  here



Your Kitchen Transformed - Tuscan Butter Salmon

Tuscan Butter Salmon | . #Creamygarlicbuttertuscansalmon #Tuscansalmonrecipe #Salmondinnerrecipes #Cookingrecipes #Salmonrecipesbaked #Seafo...

Your Kitchen Transformed - Tuscan Butter Salmon
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30 Minute Mongolian Beef | #Shreddedbeefrecipes #Flanksteakrecipes #Mexicanshreddedbeef #Asianbeefrecipes #Mexicanbeefrecipes #Beefrollups #Shreddedbeefrecipes #Mexicanshreddedbeef #Beeftenderloinrecipes #Brownsugarmeatloaf #Elbownoodlerecipes #Mongolianbeefrecipe

Ingredients

  • 1 pound flank steak sliced against the grain and cut into 1/4 inch cubes
  • 1/8 cup cornstarch
  • 1/2 tablespoon sesame oil
  • 1/2 tablespoon canola or vegetable oil
  • 3 cloves garlic minced
  • 1 teaspoon ginger minced
  • 1/2 cup low sodium soy sauce
  • 1/2 cup water
  • 3/4 cup light or dark brown sugar
  • oil for frying
  • sliced green onions for garnished if desired

Instructions

  1. Toss the beef in the cornstarch and place in the fridge for 10 minutes while you are making the sauce and heating up the oil.
  2. Heat sesame oil and canola or vegetable oil in a large skillet.
  3. Add in garlic and ginger and cook for 1-2 minutes.
  4. Stir in soy sauce, water and brown sugar. Bring to a simmer and cook for 2-3 minutes. Set aside.
  5. Meanwhile add enough oil to a large wok or pan with high sides to fry the beef. (I used about 1 cup.)
  6. Heat oil until hot but not scorching.
  7. Add in the beef making sure not to over crowd the pan. (I did a couple of batches). Brown the beef on both sides for 1-2 minutes on each side.
  8. Remove from the oil with a slotted spoon and place on paper towels.
  9. Place beef in the sauce and toss to coat.
  10. Bring the sauce back to a simmer and cook until thickened 2-3 minutes.
  11. Serve immediately with green onions for garnish if desired.

recipe adapted  >>>>>  here

Your Kitchen Transformed - 30 Minute Mongolian Beef

30 Minute Mongolian Beef | #Shreddedbeefrecipes #Flanksteakrecipes #Mexicanshreddedbeef #Asianbeefrecipes #Mexicanbeefrecipes #Beefrollups #...

Your Kitchen Transformed - 30 Minute Mongolian Beef
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MATCHA CUPCAKES WITH GREEN TEA CREAM CHEESE FROSTING MAKES 12 CUPCAKES | #Tastyvideosdesserts #Dessertrecipesvideos #Cookingvideosdesserts #Coffeedrinks #Coffeetea #Bakingvideosdesserts #Matchacupcakes #Greenteacupcakes #Greentearecipes #Dessertrecipes #Matchagreentearecipes #Cookingrecipes






Ingredients

  • Cupcakes
  • 1 1/4 cups all-purpose flour
  • 1/2 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1 Tbsp. Enzo Matcha Green Tea
  • pinch of salt
  • 2 eggs
  • 1/2 cup sugar
  • 1/2 cup unsalted butter, softened
  • 1/2 tsp. vanilla extract
  • 3/4 cup greek yogurt
    • Frosting
  • 1 brick of cream cheese, softened
  • 2 – 3 Tbsp. Greek yogurt
  • 2 Tsp. Enzo Matcha Green Tea
  • 1 cup powdered sugar






Instructions

  1. Preheat oven to 350 F and prepare muffin tin with 12 cupcake liners
  2. In a medium bowl mix flour, baking powder, baking soda, Enzo Matcha Green Tea and pinch of salt. Set aside.
  3. In a large bowl, using an electric mixer beat eggs with sugar for 3 minutes until creamy.
  4. Add the butter, vanilla extract and mix for 3 minutes. Add greek yogurt and blend well.
  5. In a low speed beat in the dry ingredients until just combined. Don’t over-beat, otherwise cupcakes will be dry. You can also just use spatula instead of a mixer.
  6. Fill each cupcake liner full with 3/4 batter. Bake for 15 – 17 minutes or until the toothpick inserted will come out clean.
  7. Cool off completely before frosting.
  8. With electric mixer beat the cream cheese with greek yogurt, Enzo Matcha Green Tea and powdered sugar until the frosting is light and fluffy.
  9. Pipe frosting onto cupcakes.



recipe adapted  >>>>>  here




Rated 4.2/5 based on 412 customer reviews




Your Kitchen Transformed - MATCHA CUPCAKES WITH GREEN TEA CREAM CHEESE FROSTING MAKES 12 CUPCAKES

MATCHA CUPCAKES WITH GREEN TEA CREAM CHEESE FROSTING MAKES 12 CUPCAKES | #Tastyvideosdesserts #Dessertrecipesvideos #Cookingvideosdesserts #...

Your Kitchen Transformed - MATCHA CUPCAKES WITH GREEN TEA CREAM CHEESE FROSTING MAKES 12 CUPCAKES
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Triple Vanilla Brownies | #Triple #Vanilla #Brownies #Apricot_bars #Apricot_recipes #Marshmallow_blondies #White_chocolate_brownies #Dessert_recipes #Eat_dessert #Moist_vanilla_cupcakes #Best_vanilla_cupcakes #Easy_vanilla_cupcakes #Homemade_vanilla_cupcakes #White_chocolate_brownies #Cupcakes_recipes_vanilla










Ingredients

  • For the brownies:
  • 1/2 cup butter
  • 1 (12ounce) bag white chocolate chips
  • 1 1/4 cup flour
  • 3/4 cup sugar
  • 1 teaspoon vanilla
  • 1/4 teaspoon salt
  • 3 eggs
  • For the glaze:
  • 3 cups powdered sugar
  • 6 tablespoons butter, softened
  • 1 teaspoon vanilla
  • 1/2 teaspoon almond extract*
  • 3 tablespoons milk or water






Instructions

  1. Heat your oven to 350 degrees. Spray a 13×9 baking dish with cooking spray then sprinkle with flour, pouring out the excess. Or grease with butter/shortening and flour.
  2. In a large pot, melt the butter and white chocolate chips over low heat, stirring frequently, just until it’s melted. (The mixture will appear slightly curdled.) Remove from the heat and cool.
  3. Stir in the flour, sugar vanilla, salt and eggs until well blended. Spread mixture evenly in the pan.
  4. Bake for 25-30 minutes or until a toothpick inserted comes out clean. Cool. (The edges will be darker than the rest of the brownies. I usually trim that part off for serving.
  5. For the glaze: In a medium bowl, mix all the glaze ingredients until nice and smooth & spreadable. You can add more milk a T. at a time if needed. Spread glaze over cooled brownies.
  6. NOTES: *This is optional but I highly recommend it! You can half the glaze ingredients if you like a thin glaze. I have made it both ways. To get the glaze to set up, you can put in the refrigerator for an hour or so. Store in an airtight container at room temperature.



recipe adapted >>>>>  here



Your Kitchen Transformed - Triple Vanilla Brownies

Triple Vanilla Brownies | #Triple #Vanilla #Brownies #Apricot_bars #Apricot_recipes #Marshmallow_blondies #White_chocolate_brownies #Dessert...

Your Kitchen Transformed - Triple Vanilla Brownies
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Pumpkin Spice Truffles | #Falldesserts #Bakedpumpkindonutholes #Pumpkinspicebark #Pumpkindoughnutholes #Pumpkintruffleballs #Pumpkindesserts #Ricekrispietreatshalloween #Ricekrispietreatsfall #Dessertrecipes #Falldesserts #Deliciousdesserts #Pumpkindessert

Ingredients

  • 2 ounces (55g) full-fat cream cheese, softened to room temperature
  • 2 Tablespoons (15g) confectioners’ sugar
  • 1/3 cup (72g) pumpkin puree
  • 1 and 3/4 cups (175g) graham cracker crumbs (about 12 full sheet graham crackers)
  • 1/2 teaspoon pumpkin pie spice*
  • 1/2 teaspoon ground cinnamon
  • 4 ounces (113g) white chocolate, coarsely chopped and melted
  • Topping
  • 10 ounces (283g) semi-sweet or white chocolate, coarsely chopped
  • optional garnish: extra graham cracker crumbs or cinnamon/sugar

Instructions

  1. With a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and sugar together in a large bowl until creamy – about 2 minutes. Add the pumpkin and beat on high until combined. Add the graham cracker crumbs, pumpkin pie spice, cinnamon, and melted chocolate. Beat on medium speed for 2 minutes until everything is combined. The mixture is supposed to be soft and thick. Cover mixture tightly and refrigerate for 1 hour or up to 24 hours. Chilling is mandatory.
  2. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
  3. Begin rolling chilled mixture into balls (about 1 teaspoon per ball) and place the balls on the baking sheets. You should have around 35 total. Chill balls in the refrigerator for 30 minutes or up to 24 hours.
  4. During the last few minutes of the chilling time, begin melting the chocolate. You can melt the chocolate in a double boiler or the microwave. If using the microwave: place the chocolate in a medium heat-proof bowl. I like to use a liquid measuring cup. Its depth makes it easier for dipping the truffles. Melt in 30 second increments in the microwave, stirring after each increment until completely melted and smooth. Let the warm chocolate sit for 5 minutes to slightly cool before dipping. Alternatively, you can temper the chocolate. If tempering, do not place or store truffles in the refrigerator.
  5. Remove balls from the refrigerator and dip them in the chocolate using a dipping tool. When lifting the truffle out of the chocolate, remember to tap the dipping tool gently on the side of the bowl to allow excess chocolate to drip off. Top truffles with a sprinkle of graham cracker crumbs, if desired.
  6. Place balls back onto the baking sheet after you dip each one. Allow chocolate to completely set in the refrigerator before serving. Truffles are OK at room temperature for a few hours for serving.

Recipe adapted >>>>>  here

Your Kitchen Transformed - Pumpkin Spice Truffles

Pumpkin Spice Truffles | #Falldesserts #Bakedpumpkindonutholes #Pumpkinspicebark #Pumpkindoughnutholes #Pumpkintruffleballs #Pumpkindesserts...

Your Kitchen Transformed - Pumpkin Spice Truffles
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KETO VANILLA POUND CAKE | #Ketopoundcakealmondflour #Ketovanillapoundcake #Ketosnackseasysweet #Ketopoundcakesourcream #Ketobaking #Ketocreamcheesepoundcake #Ketopoundcakealmondflour #Ketovanillapoundcake #Ketomugcheesecake #Ketobreadrecipes #Ketobiscuits #Ketodinnerrolls

Ingredients

  • 2 cups almond flour
  • 1/2 cup butter
  • 1 cup granular erythritol (Swerve)
  • 2 tsp baking powder
  • 1 tsp vanilla extract
  • 1 cup sour cream
  • 2 ounces cream cheese
  • 4 large eggs

Instructions

  1. Preheat oven to 350 degrees Fahrenheit
  2. Generously butter a 9 inch bundt pan, set aside
  3. Combine almond flour and baking powder in a large bowl, set aside
  4. Cut butter into several small squares and put in separate bowl, add cream cheese
  5. Microwave butter and cream cheese for 30 seconds. Be careful to not burn cream cheese. Stir these wet ingredients together until well combined.
  6. Add erythritol, vanilla extract, and sour cream to butter and cream cheese mixture. Stir well.
  7. Pour wet ingredients into large bowl of almond flour and baking powder. Stir well.
  8. Add eggs to batter. Stir well.
  9. Pour batter into buttered bundt pan, place in oven and bake for 50 minutes or until a toothpick placed in the cake comes out clean.
  10. For best results, let cake cool completely for at least 2 hours, preferably overnight. If you remove it too soon, it may crumble a bit.

RECIPE ADAPTED  >>>>>  here

Your Kitchen Transformed - KETO VANILLA POUND CAKE

KETO VANILLA POUND CAKE | #Ketopoundcakealmondflour #Ketovanillapoundcake #Ketosnackseasysweet #Ketopoundcakesourcream #Ketobaking #Ketocrea...

Your Kitchen Transformed - KETO VANILLA POUND CAKE
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the Best Vegan Garlic Alfredo Sauce | #Veganmealprep #Veganfettuccinealfredo #Nobakecookiedough #Glutenfreesnacks #Vegansnacks #Veganandglutenfreerecipes #Cookingrecipes #Dinnerrecipes #Veggierecipes #Wholefoodrecipes #Vegetarianveganrecipes #Veganeating






Ingredients

  • 1 medium white onion, diced (200g) (MAKE SURE to measure out 1 1/2 cups b/c this is where lots of flavor comes)
  • 1-2 cups (240-480g) low sodium vegetable broth, divided
  • 1/2 teaspoon salt
  • 1/4-1/2 teaspoon ground black pepper
  • 4 x-large (15g) minced garlic cloves
  • 1/2 heaping cup (75g) raw unsalted cashews (see NOTE)
  • 1-2 tablespoons lemon juice (start with just 1 and taste after blended!)
  • 2-4 tablespoons nutritional yeast (I highly recommend this Sari brand, it is non-fortified with much better taste.)






Instructions

  1. Add the onion and ONLY 1 cup of the broth to a large pan over medium to medium-high heat. Cook for about 8 minutes until the onion is very tender. (Add a tiny bit more broth if it is cooking too fast or turn the heat down, so the onions don't burn) After 8 minutes, add the garlic and cook a couple of minutes more, stirring often. All of the broth should have evaporated by now. If not, keep letting it cook until the broth is GONE. You don't want any more liquid once it's done cooking, so the end result is thick and creamy.
  2. Add the cooked veggies (the onion and garlic) to a blender. Start out by adding JUST 1/2 cup more of the remaining broth and add the remaining ingredients (salt, pepper, cashews, starting with JUST 1 tablespoon lemon juice, nutritional yeast-starting with just 2 tablespoons yeast). Blend on high for a couple of minutes until very creamy and smooth. Add any more broth to reach desired consistency, if necessary. I did not. If you don't add more broth, you would likely not need any more yeast. Taste and add any more salt & pepper or lemon, if desired.
  3. Serve over preferred pasta. Note: When preparing your pasta, make sure to salt your water well, so your pasta has flavor and isn't bland, which can affect the end flavor result of the dish. I add around a tablespoon to a large pot of boiling water. Garnish with parsley, lemon zest and salt & pepper, if desired. Add any veggies you like. I like to add broccoli or even peas. Store leftovers in the fridge. The sauce will thicken up even more overnight, which you can thin out a little with a touch of broth when reheating, if necessary.



recipe adapted  >>>>>  here



Your Kitchen Transformed - the Best Vegan Garlic Alfredo Sauce

the Best Vegan Garlic Alfredo Sauce | #Veganmealprep #Veganfettuccinealfredo #Nobakecookiedough #Glutenfreesnacks #Vegansnacks #Veganandglut...

Your Kitchen Transformed - the Best Vegan Garlic Alfredo Sauce
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Traditional Beef Rouladen Recipe | #Porkloinrecipes #Hamburgermeatrecipes #Groundbeefrecipesfordinner #Sloppyjoerecipe #Flanksteakrecipes #Instantpotrecipeshealthyfamily #Oktoberfestparty #Germanpotatodumplings #Cookingrecipes #Schnitzelrecipes #Meatrecipes #Germancuisine





Ingredients

  • 6 large inside round rouladen
  • Dijon mustard
  • 1/2 small onion, finely chopped
  • 1/4 cup chopped parsley and more for garnish
  • 6 slices bacon
  • Salt and pepper to taste
  • 1/3 cup flour
  • 3 Tbsp. butter
  • 3 Tbsp. low sodium soy sauce
  • 1 Tbsp. Worcestershire
  • 8 mushrooms, sliced
    • Gravy
  • 2 Tbsp. flour
  • 2 Tbsp. butter






Instructions

  1. Lay out the 6 slices of meat and brush with Dijon mustard. Lay on a slice of bacon on each, cutting if needed for size. Sprinkle on the onions and fresh parsley. Season with salt and pepper. Roll up and fasten with a toothpick. Dredge in the flour.
  2. Heat a large saute pan and add the 3 Tbsp. butter. Fry the rouladen until nicely browned on all sides. Cook in batches if needed.
  3. Place in a casserole dish big enough for a single layer. Add water to the saute pan to get the drippings and scrape up, pour over the rouladen. Add in the low sodium soy sauce, worcestershire and additional water to come about half way up the rouladen. Sprinkle on the mushrooms. Season with salt and pepper. Bake covered in a 325F oven for 1 1/2 hours to 2 hours.
  4. When finished cream the butter and flour together. Remove the rouladen and keep warm. Pour the gravy in a sauce pan and heat. Add the flour/butter mixture and whisk to thicken. Adjust seasoning if needed. Let simmer and pour over the rouladen. Sprinkle with parsley and serve.



RECIPE ADAPTED  >>>>>  here




Rated 4.5/5 based on 732 customer reviews




Your Kitchen Transformed - Traditional Beef Rouladen Recipe

Traditional Beef Rouladen Recipe | #Porkloinrecipes #Hamburgermeatrecipes #Groundbeefrecipesfordinner #Sloppyjoerecipe #Flanksteakrecipes #I...

Your Kitchen Transformed - Traditional Beef Rouladen Recipe
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