Tomato Basil Turkey Meatloaf | #Smokedsalt #Cookingrecipes #Healthydietrecipes #Wholefoodrecipes #Dinnerrecipes #Meatrecipes #Whole30turkeymeatloaf #Tomatobasilmeatloaf #Cleaneatingrecipesfordinner #Whole30groundturkeyrecipes #Turkeymeatloafpaleo #Tomatobasilturkeymeatloaf

Ingredients

  • 1 pound ground turkey
  • ¼ cup ALMOND FLOUR
  • 2 tablespoons TOMATO PASTE
  • 3 tablespoons chopped fresh basil
  • 1 egg
  • 1 teaspoon GARLIC POWDER
  • 1 teaspoon salt
  • Topping:
  • 2 tablespoons tomato paste
  • ¼ cup CHOPPED TOMATOES
  • 1 tablespoon APPLE CIDER VINEGAR
  • 1 tablespoon chopped basil
  • Pinch of salt

Instructions

  1. Preheat oven to 400 degrees. In a bowl combine turkey, almond flour, 2 tablespoons tomato paste, 3 tablespoons chopped basil, egg, garlic powder and 1 teaspoon salt. Mix until evenly combined. Ball up all of the meat mixture and place on a foil lined baking sheet, then form it into a loaf shape, about 8 inches x 4 inches in shape.
  2. In a small bowl combine 2 tablespoons tomato paste, chopped tomatoes, apple cider vinegar, 1 tablespoon chopped basil and pinch of salt. Spoon this mixture over the meatloaf and spread evenly over the top. Bake for 30 minutes.

recipe adapted  >>>>>  here

Your Kitchen Transformed - Tomato Basil Turkey Meatloaf

Tomato Basil Turkey Meatloaf | #Smokedsalt #Cookingrecipes #Healthydietrecipes #Wholefoodrecipes #Dinnerrecipes #Meatrecipes #Whole30turkeym...

Your Kitchen Transformed - Tomato Basil Turkey Meatloaf
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These healthy sweet potato muffins are so quick and easy to make as well as moist and delicious. #Weightwatchersbananabread #Smartpointsrecipes #Weightwatchersmeals #Weightwatchersdesserts #Weightwatcherssmartpoints #Skinnyrecipes #Cranberryrecipes #Blueberryzucchinimuffins #Almondbutterzucchinimuffins #Zucchinimuffinshealthy #Breakfastmuffins #Healthybaking

Ingredients

  • 2 cups Whipped sweet potatoes You could truly use leftover mashed sweet potatoes from last night's dinner. If you use leftovers and they were sweetened, you may want to reduce the maple syrup a little.
  • 2 Ripe Medium to Large Bananas I squeeze them between my fingers and then whisk them smooth. You can also smash them with a fork and then whisk.
  • 2 tbsp Vanilla I suggest using the highest quality that you can find.
  • 1 tbsp Sun Butter
  • 1 tsp Baking Powder I make mine "heaping." It helps to make this dense muffin fluffier!
  • 1 tsp Baking Soda
  • 1 tbsp Cinnamon Again, the better the quality - the better your end results!
  • 1 tsp Pumpkin pie spice This is typically a mix of cinnamon, ginger, nutmeg, and cloves.
  • 1 2/3 cup Unsweetened Almond Milk Reduce this to 1 1/2 cups if you increase your maple syrup to 1/2 cup.
  • 1/3 cup Grade B Dark Maple Syrup You could increase this to 1/2 cup depending upon how sweet you want them. If you increase the syrup to 1/2 - reduce your almond milk to 1 1/2 cups.
  • 1 1/2 cups Gluten Free (optional) Oats
  • 1 cup Oat Flour
  • 1/2 cup Finely Ground Golden Flax Seeds
  • 3/4 cup Hemp Hearts

Instructions

  1. Preheat the oven to 350 degrees.
  2. "Squash" the bananas into a large mixing bowl and then whisk them smooth.
  3. Add in whipped sweet potatoes. Whisk to combine.
  4. Whisk in the vanilla and sun butter.
  5. Next whisk in the baking powder, baking soda, and cinnamon so that they are well distributed.
  6. The combined almond milk and maple syrup should total 2 cups of liquid. Adjust the almond milk according to the amount of maple syrup used.
  7. Whisk almond milk and maple syrup in.
  8. Slowly stir in oats, oat flour, ground flax seeds, and hemp hearts.
  9. Line 2 muffin pans with baking cups. Fill muffin cups about ⅔ full.
  10. Place muffin pans into your preheated oven. Bake at 350 degrees for 15 minutes. Turn pans and bake for the final 15 minutes.
  11. *Optional - Sprinkle with a little raw sugar, oats, or streusel topping.

recipe adapted  >>>>>  here

Your Kitchen Transformed - These Sweet Potato Muffins Are So Magical, They Have Their Own Fairytale

These healthy sweet potato muffins are so quick and easy to make as well as moist and delicious. #Weightwatchersbananabread #Smartpointsreci...

Your Kitchen Transformed - These Sweet Potato Muffins Are So Magical, They Have Their Own Fairytale
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Cinnabon Frosting | #Cinnamonrollfrosting #Cinnabonicingrecipe #Cinnabonfrostingrecipe #Cakerecipes #Cupcakefrosting #Cupcakecakes #Dessertrecipes #Cinnamonrollshomemadeeasy #Breakfastideas #Breakfastrecipes #Cinnabunsrecipe #Cinnamonrollicing

Ingredients

  • 1 pound Margarine or butter
  • 1 pound cream cheese
  • 2 pound confectioners sugar AKA powdered sugar
  • 2 teaspoons lemon juice
  • 2 teaspoons pure vanilla extract
Cinnabon Frosting | #Cinnamonrollfrosting #Cinnabonicingrecipe #Cinnabonfrostingrecipe #Cakerecipes #Cupcakefrosting #Cupcakecakes #Dessertrecipes #Cinnamonrollshomemadeeasy #Breakfastideas #Breakfastrecipes #Cinnabunsrecipe #Cinnamonrollicing

Instructions

  1. Allow margarine and cream cheese to reach room temperature.
  2. Beat cream cheese and margarine together in a bowl with a stand mixer. Slowly add in all powdered sugar. Scrape down the sides of the bowl occasionally with a spatula.
  3. Once all of the sugar is in the bowl mix for at least an additional 12 minutes. When almost done, add in the extracts. Enjoy!
Cinnabon Frosting | #Cinnamonrollfrosting #Cinnabonicingrecipe #Cinnabonfrostingrecipe #Cakerecipes #Cupcakefrosting #Cupcakecakes #Dessertrecipes #Cinnamonrollshomemadeeasy #Breakfastideas #Breakfastrecipes #Cinnabunsrecipe #Cinnamonrollicing

Recipe adapted >>>>>  here

Your Kitchen Transformed - Cinnabon Frosting

Cinnabon Frosting | #Cinnamonrollfrosting #Cinnabonicingrecipe #Cinnabonfrostingrecipe #Cakerecipes #Cupcakefrosting #Cupcakecakes #Dessertr...

Your Kitchen Transformed - Cinnabon Frosting
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Easy Stuffed Peach Cobbler | #Cupcakecakes #Soyummyvideos #Cakedecoratingvideos #Snowglobecupcakes #Cookingrecipes #Dessertrecipes #4thofjulyfood #Summerdessertseasy #Summerdessertsforaparty #Strawberryrecipes #Summerdeserts #Lightsummerdesserts

Ingredients

  • 6 large peaches
  • 2 packages refrigerated pie crusts each package has two sheets
  • 1 ½ cup oats
  • 1 ½ cup all-purpose flour
  • 1 cup brown sugar
  • 1 cup unsalted butter
  • egg wash optional

Instructions

  1. Preheat the oven to 375 F. Set aside a sheet pan with parchment paper.
  2. Cut the bottom of the peach using a paring knife. I recommend using large and ripe peaches.
  3. Using a pair of scissors, twist the pit and pull it out gently. It’s easy to take the pit out if your peach is ripe. If your peach is not fully ripe, you can use the knife to cut further around the pit and take it out.
  4. In a medium-large bowl, mix together oats, flour, sugar and butter. Then use clean hands to crumble the mixture together so you have little pebbles of butter.
  5. Add the mixture to the hole inside of the peach. Press the mixture firmly into each peach.
  6. Unroll the pie crust, cut it into thin strip, about ¼ inch wide. Take the extra stripe and roll it into a ball, then press into a round shape just enough to cover the mixture. Press it firmly onto the peach.
  7. Repeat to cover the top of the peach. Then use the cut strips to wrap the peach according to the video. Brush with egg wash.

recipe adapted  >>>>>  here

Your Kitchen Transformed - Easy Stuffed Peach Cobbler

Easy Stuffed Peach Cobbler | #Cupcakecakes #Soyummyvideos #Cakedecoratingvideos #Snowglobecupcakes #Cookingrecipes #Dessertrecipes #4thofjul...

Your Kitchen Transformed - Easy Stuffed Peach Cobbler
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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 - INSTANT POT FRENCH DIP SANDWICH RECIPE

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

Your Kitchen Transformed - INSTANT POT FRENCH DIP SANDWICH RECIPE
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InstantPot Shredded Chicken Burrito Bowls ALL NEWS InstantPot Shredded Chicken Burrito Bowls ALL NEWS | #dinner #dinnerrecipes #dinnerideas #healthydinner #healthydinnerrecipes #easydinnerrecipes #easydinner #healthyrecipes #instantpot

Ingredients

  • 3 boneless, skinless chicken breasts
  • 2 1/4 cups chicken broth
  • 1 packet of taco seasoning
  • 15 ounce can sweet corn, drained
  • 15 ounce can of black beans, rinsed and drained
  • 1 can Rotel
  • 1 medium green bell pepper, sliced
  • 1 medium red bell pepper, sliced
  • 1 medium onion, sliced
  • 2 cups long-grain rice

Instructions

  1. In the Instant Pot, pour just enough chicken broth to cover the bottom of the pot. Then place the chicken breasts along the bottom of the pot.
  2. Sprinkle the taco seasoning evenly over the chicken.
  3. Pour the corn, black beans, and Rotel into the pot. Try to pour them in different sections of the pot, so everything doesn't pile up in one place.
  4. Add both the green and red bell peppers, and the onion. Again, spreading them evenly along the top, so they don't pile up too much.
  5. Add the rice evenly to the pot. Then add the remaining chicken broth. Try to push the rice down so that it's covered by the broth.
  6. Using your Instant Pot's instructions, pressure cook for 10 minutes. Once it's done cooking, allow it to slowly depressurize for 10 minutes. Then release the sealing valve to vent any remaining pressure.
  7. Remove the lid. Using 2 forks pull the chicken meat apart so it becomes thin enough for a good taco consistency.
  8. Stir well to incorporate all the ingredients and place the lid back on. Do not turn the Instant Pot on, but let it sit with the lid sealed for at least 5 minutes. This will finish cooking any rice that may have been sitting on the top and not cooked all the way through.
  9. Enjoy in a bowl by itself, in a soft tortilla, or with tortilla chips. And don't forget your favorite toppings!

RECIPE ADAPTED >>>>>  here

Your Kitchen Transformed - Instant Pot Shredded Chicken Burrito Bowl

InstantPot Shredded Chicken Burrito Bowls ALL NEWS InstantPot Shredded Chicken Burrito Bowls ALL NEWS | #dinner #dinnerrecipes #dinneridea...

Your Kitchen Transformed - Instant Pot Shredded Chicken Burrito Bowl
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‘Thick ‘n Fudgy’ Chocolate Explosion Cookies | #Cookierecipes #Chocolatechocolatechipcookieschewy #Fudgeeasy #Dessertrecipes #Cookingrecipes #Applefritterbread #Fooddeserts #Cakevideos #Dessertrecipesvideos #Cookiedesserts #Browniecookies #Deliciousdesserts

Ingredients

  • 1 cup butter. softened
  • 1½ cups granulated sugar
  • 2 teaspoons vanilla extract
  • 2 eggs
  • 1/3 cup Hershey's Spreadable Chocolate
  • 2 1/2 cups all purpose flour
  • 2/3 cup cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 1/2 cups Dark chocolate chips reserve 1/2 cup for tops of cookies
  • 1 1/2 cups Milk Chocolate Chips reserve 1/2 cup for tops of cookies
  • Optional: Hershey's Spreadable Chocolate for drizzling

Instructions

  1. Preheat the oven to 350 degrees. Prepare a baking pan with non-stick spray, parchment paper or a silicone baking mat.
  2. Using a mixer, cream the butter, sugar, and vanilla until creamy and fluffy.
  3. Add in the eggs and Hershey's Spreadable Chocolate and mix until just combined.
  4. In another bowl, combine the flour, cocoa powder, baking soda, and salt.
  5. Add the flour mixture to the butter mixture and mix until incorporated. The dough will be thick.
  6. Stir in 1 cup of dark and 1 cup of milk chocolate chips.
  7. Cover dough and place in fridge for 30 minutes or so.
  8. Using a large scoop, scoop the dough balls out and then roll the dough into even balls. Flatten just a tad and with the 1/2 cups of each of the reserved dark and milk chocolate chips left, gently press several chips into the tops of the cookies.
  9. Place on baking sheet and bake for 8-10 minutes and transfer to a cooling rack.
  10. When you take the cookies out of the oven, they will look underdone, thick and puffy-looking, which will make them soft and fudgy!
  11. If you want to add some extra chocolate 'oomph', melt some Hershey's Spreadable Chocolate in the microwave for 60 - 90 seconds and spoon into a plastic ziploc bag.
  12. Snip small hole in tip, squeeze and drizzle back and forth on cookies.

recipe adapted  >>>>>  here

Your Kitchen Transformed - ‘Thick ‘n Fudgy’ Chocolate Explosion Cookies

‘Thick ‘n Fudgy’ Chocolate Explosion Cookies | #Cookierecipes #Chocolatechocolatechipcookieschewy #Fudgeeasy #Dessertrecipes #Cookingrecipes...

Your Kitchen Transformed - ‘Thick ‘n Fudgy’ Chocolate Explosion Cookies
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Keto Fathead Pizza- BBQ Pulled Pork | #Pulledporkketorecipes #Chickenphillycheesesteak #Nocarbdiets #Ketorecipeseasy #Ketodietrecipes #Ketogenicdiet #Chickenphillycheesesteak #Ketorecipeseasy #Nocarbdiets #Ketodietrecipes #Ketogenicdiet #Lowcarbeating

Ingredients

  • Double Batch Fathead Dough
  • Our Keto Approved BBQ Sauce
  • 6 oz plain pulled Pork, your own or store bought
  • 1/4 small onion, chopped
  • 1/2 small green pepper, diced
  • 4 strips bacon
  • 1 tablespoon butter
  • 1/4 cup mozzarella, shredded
  • 1/4 cup cheddar, shredded
  • salt & pepper

Instructions

  1. Prepare fathead dough, bake, set aside. If using Lavash bread preheat oven to 425. Grease a sheet pan with Olive oil or butter. Place one lavash on the pan, bake 5-6 minutes until bottom is crisp. Remove from the oven, flip over. Set aside.
  2. For the pork :
  3. Heat a skillet over medium low, add butter.
  4. Saute onions, peppers, bacon. Season with a pinch of salt & pepper.
  5. Add shredded pork and 1/4 cup BBQ sauce. (more if you wish). Mix well.
  6. Allow pork to heat through.
  7. Combine the mozzarella and cheddar together. Top pizza crust with half the cheese.
  8. Top with pork mixture then remaining cheese.
  9. Bake on 425 for 6-8 minutes, or until cheese is melted and bubbly.

recipe adapated >>>>>  here

Your Kitchen Transformed - Keto Fathead Pizza- BBQ Pulled Pork

Keto Fathead Pizza- BBQ Pulled Pork | #Pulledporkketorecipes #Chickenphillycheesesteak #Nocarbdiets #Ketorecipeseasy #Ketodietrecipes #Ketog...

Your Kitchen Transformed - Keto Fathead Pizza- BBQ Pulled Pork
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Keto Fathead Sugar Cookies | #Ketobreakfast #Ketosweets #Ketochocolatechipcookies #Ketosugarcookiedough #Ketorecipeseasy #Nocarbdiets #Ketooreos #Ketopuffpancakes #Ketodietrecipes #Ketorecipeseasy #Nocarbdiets #Ketosnacks

Ingredients

  • 2 ounces Cream Cheese
  • 1 cup Mozzarella, shredded
  • 3 tbsp Real Butter, softened
  • 1/2 cup Swerve Sweetener
  • 2 Egg Whites
  • 2 tsp Vanilla Extract
  • 1 cup Almond Flour
  • 1 tsp Baking Powder

Instructions

  1. Melt cream cheese and mozzarella in a small bowl, microwaved for 1 minute. Mix well to combine.
  2. In a separate bowl cream butter, sweetener, vanilla and egg whites. Add baking powder and almond flour, continue mixing. Mixture will be crumbly.
  3. Add cream cheese mixture to the flour mixture. Stir. Hand work dough until fully combined Shape into a ball. Let rest 5 minutes.
  4. Shape into a cylinder (like store bought cookie dough) , refrigerate 30 mins.
  5. Cut into 12 slices. Bake on 350 in a preheated oven for 15-18 mins.
  6. Cool on rack. Serve!

Recipe adapted >>>>>  here

Your Kitchen Transformed - Keto Fathead Sugar Cookies

Keto Fathead Sugar Cookies | #Ketobreakfast #Ketosweets #Ketochocolatechipcookies #Ketosugarcookiedough #Ketorecipeseasy #Nocarbdiets #Ketoo...

Your Kitchen Transformed - Keto Fathead Sugar Cookies
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