SHEET PAN BREAKFAST BAKE | #Makeaheadbreakfastsandwiches #Easymeals #Breakfastsandwichesfrozen #Breakfastsandwichrecipes #Mealprepbreakfastsandwich #Breakfastfreezermeals #Sheetpanphillycheesesteak #Onepandinners #Healthydinnerrecipes #Sheetpanbreakfastbake #Phillycheesesteaksheetpan #Flanksteakrecipes

Ingredients

  • 8 slices bacon, cut in half
  • 30 ounces frozen and thawed shredded hash brown potatoes
  • 1 tablespoon italian seasoning
  • 1⁄2 teaspoon granulated garlic
  • 2 teaspoons kosher salt
  • 1 pinch red chili pepper flakes
  • 1 1⁄2 cups shredded mozzarella cheese
  • 1 cup shredded sharp cheddar cheese
  • 8 large eggs
  • 3 tablespoons chopped chives (garnish) or 3 tablespoons sliced scallions (garnish)

Instructions

  1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. Place bacon in a single layer on baking sheet and bake, turning once, until lightly crisp, about 10 minutes. Remove bacon to a towel lined plate; set aside.
  2. Place potatoes, Italian seasoning, granulated garlic, salt and chili flakes on baking sheet and use tongs or a spoon to combine, then spread into an even layer. Bake until potatoes are starting to turn golden, about 20-30 minutes.
  3. Remove baking sheet from oven and sprinkle mozzarella and cheddar cheese over the top. Use a spoon to create 8 wells. Break the eggs into the wells and season with salt and pepper. Place the bacon slices over the potatoes and bake until eggs are set and bacon is completely crisp, about 10-15 minutes more.
  4. Garnish with chopped chives or sliced scallions to serve.

recipe adapted  >>>>>  here

Your Kitchen Transformed - SHEET PAN BREAKFAST BAKE

SHEET PAN BREAKFAST BAKE | #Makeaheadbreakfastsandwiches #Easymeals #Breakfastsandwichesfrozen #Breakfastsandwichrecipes #Mealprepbreakfasts...

Your Kitchen Transformed - SHEET PAN BREAKFAST BAKE
0


Chicken Salad Wrap Recipe | #Southernchickensaladrecipe #Classicchickensaladrecipe #Chickensaladsandwicheasy #Easychickensaladsimple #Rotisseriechickensalad #Ketochickensalad #Ketobiscuitsandgravy #Ketobreakfastrecipes #Vegetarianketorecipes #Lowcarbchickensalad #Avocadochickensalad #Cleaneatingrecipesforweightloss










Ingredients

  • 1 lb chicken, cooked
  • 1/3 cup walnuts, toasted
  • 12-15 grapes, red or green, halved
  • 1/2 cup mayonnaise
  • 3 Tbsp sour cream
  • 2 small celery stalks, finely diced
  • 3 Tbsp red onion, finely diced
  • 1 Tbsp fresh parsley, finely chopped
  • 1/2 tsp seasoned salt
  • pepper, to taste
  • 4 large flour tortillas
  • green leaf lettuce
  • 2 Roma tomatoes, sliced






Instructions

  1. Dice the cooked chicken into about ½" cubes and place in a large mixing bowl. Add grapes and walnuts and toss to combine and set aside.

  2. In a separate small bowl, combine the mayonnaise, sour cream, diced celery, red onion, parsley, seasoned salt and pepper. Stir until well combined. Pour the dressing over the chicken and mix until everything is coated. Cover the bowl and refrigerate for at least 1 hour.

  3. After the salad has chilled for at least 1 hour, give it a stir and season to taste with salt and pepper. Lay a few lettuce leaves along the center of each tortilla and line up 2-3 slices of tomato on each wrap. Season lightly with salt and pepper then add about ½–¾ cup of chicken salad on top and fold the tortilla burrito-style. Wrap tightly with parchment paper and serve. Enjoy!




recipe adapted >>>>>  here




Rated 4.5/5 based on 855 customer reviews




Your Kitchen Transformed - Chicken Salad Wrap Recipe

Chicken Salad Wrap Recipe | #Southernchickensaladrecipe #Classicchickensaladrecipe #Chickensaladsandwicheasy #Easychickensaladsimple #Rotiss...

Your Kitchen Transformed - Chicken Salad Wrap Recipe
0
Easy Keto Lasagna Stuffed Portobellos | #EasyKetoLasagnaStuffedPortobellos #Veganmealprep #Plantbasedrecipes #Tofulettucewraps #Veganrecipeseasy #Highproteinveganrecipes #HighproteinvegetarianrecipesCaesarchicken #Meatloafrecipespioneerwoman #Cookiebarsrecipes #Honeymustardchickensalad #Bonelessbakedchickenrecipes #Easychickenrecipesbaked

Ingredients

  • 4 large portobello mushrooms
  • 4 links of Italian sausage (or about 12 oz other ground meat)
  • 1 cup whole milk ricotta cheese
  • 1 cup sugar free marinara sauce
  • 1 cup whole milk mozzarella cheese, shredded
  • chopped parsley to garnish if desired

Instructions

  1. Brush the mushrooms with a dry paper towel to clean off any dirt or compost. Remove stems if present and use a spoon to scrape out the brown ribs.
  2. Remove the sausage from the casing and press into four patties. Press one patty into each mushroom cap, going all the way to the edges and up the sides.
  3. Spoon 1/4 cup ricotta into each mushroom cap and press to the edges, leaving a dent in the center for the sauce.
  4. Spoon 1/4 cup marinara into each mushroom on top of the ricotta layer.
  5. Sprinkle 1/4 cup shredded mozzarella cheese on top of each mushroom.
  6. Bake in a preheated 375 degree (F) oven for 40 minutes.
  7. Garnish with parsley and serve hot.

Recipe has been adapted from >>>>>  here

Your Kitchen Transformed - Easy Keto Lasagna Stuffed Portobellos

Easy Keto Lasagna Stuffed Portobellos | #EasyKetoLasagnaStuffedPortobellos #Veganmealprep #Plantbasedrecipes #Tofulettucewraps #Veganrecipes...

Your Kitchen Transformed - Easy Keto Lasagna Stuffed Portobellos
0
LEMON GARLIC BUTTER SHRIMP WITH ASPARAGUS | #Groundbeefrecipesfordinner #Wwfreestylerecipesdinner #Hamburgerhelperhomemade #Groundbeefrecipeseasy #Cheeseburgercasserole #Hamburgermacandcheese #Healthydinnerrecipes #Dinnerideas #Easydinnerrecipes #Cookingrecipes #Shrimpdishes #Seafoodrecipes

Ingredients

  • Shrimp:
  • 1.5 lbs medium raw shrimp (peeled and deveined, tail-on or tail-off)
  • 2 tbsp butter
  • 1 tbsp minced garlic
  • 1 tsp italian seasoning
  • 1/4 tsp onion powder
  • salt and pepper (to taste)
  • 1/4 tsp smoked paprika (or regular)
  • Asparagus:
  • 1 tbsp butter
  • 1 tbsp olive oil
  • 1 lb asparagus
  • salt (to taste)
  • Garnishment:
  • 2 tbsp parsley
  • 1/2 lemon (juiced)

Instructions

  1. Place a large non-stick skillet with butter over medium heat. Once melted, add the shrimp. Season with salt and pepper (to taste). Allow to cook 1-2 minutes on one side.
  2. Add the minced garlic, italian seasoning, onion powder and smoked paprika. Stir to combine and flipping the shrimp to cook on the opposite side.
  3. Cook for 1-2 minutes or until the shrimp has turned pink. Transfer to a plate and cover with foil to keep warm.
  4. Combine the butter and olive oil to the same pan. Once the butter has melted, add the asparagus. Season with salt (to taste). Allow to cook until the asparagus is fork-tender. Approximately 4-6 minutes. Time will be dependent on how thick the asparagus is.
  5. Add the shrimp back to the pan. Squeeze half of a lemon over the top of the shrimp and asparagus. Allow to cook for 1-2 minutes.
  6. Remove from heat, garnish with parsley and serve immediately.

Recipe adapted >>>>>  here

Your Kitchen Transformed - LEMON GARLIC BUTTER SHRIMP WITH ASPARAGUS

LEMON GARLIC BUTTER SHRIMP WITH ASPARAGUS | #Groundbeefrecipesfordinner #Wwfreestylerecipesdinner #Hamburgerhelperhomemade #Groundbeefrecipe...

Your Kitchen Transformed - LEMON GARLIC BUTTER SHRIMP WITH ASPARAGUS
0
Grandma's American Goulash | #Mom'sgoulash #Goloshrecipe #Cookingrecipes #Groundbeefrecipes #Pastarecipes #Beefdishes #Foodrecipes #Quickandeasydinnerrecipes #Pastadishes #Creamybeefandshells #Hamburgermeatrecipes #Cookingrecipes

Ingredients

  • 2 lbs ground beef
  • 2 cloves garlic, minced
  • 1 large white onion, diced
  • 2 1/2 cups water
  • 1/2 cup beef broth
  • 1/3 cup extra virgin olive oil
  • 2 15 oz cans tomato sauce
  • 2 15 oz cans diced tomatoes
  • 1 tbsp Italian seasoning
  • 3 bay leaves
  • 2 1/2 cups cavatelli pasta
  • 1 cup shredded mozzarella cheese
  • 1/2 cup shredded cheddar cheese
  • salt & pepper, to taste

Instructions

  1. Heat a dutch oven over medium high heat, add the ground beef, olive oil, garlic, & onions and stir everything together, breaking the meat up as you go- cooking until the meat is browned and cooked through. Drain, and return the mixture to the pot.
  2. Stir in the water, broth, both tomatoes, Italian seasoning, and bay leaves. Lower the heat, bringing the mixture to a simmer. Cover, and let cook for 20 minutes, stirring occasionally.
  3. Stir in the pasta, cover, and continue simmering an additional 30 minutes- stirring occasionally, until the pasta's cooked through.
  4. Remove the bay leaves, and salt & pepper, to taste. Stir in the mozzarella cheese until evenly combined.
  5. Serve immediately, scooping into bowls, and topping with the shredded cheddar.

recipe adapted  >>>>>  here

Your Kitchen Transformed - Grandma's American Goulash

Grandma's American Goulash | #Mom'sgoulash #Goloshrecipe #Cookingrecipes #Groundbeefrecipes #Pastarecipes #Beefdishes #Foodrecipes #...

Your Kitchen Transformed - Grandma's American Goulash
0
strawberry shortcake greek yogurt pancakes | #Cookingrecipes #Dessertrecipes #Cakerecipes #Cupcakecakes #Sweetrecipes #Yummyfood #Browniepancakes #Pancakesandwaffles #Yummybreakfast #Dessertrecipes #Breakfastrecipes #Cookingrecipes

Ingredients

  • Pancakes:
  • 1 cup organic white self raising flour (or plain/all purpose or light white spelt flour)
  • 1 cup wholemeal self raising flour (or whole wheat flour)
  • 2 teaspoons baking powder (1 tablespoon baking powder if using the other flour options)
  • 2 tablespoons raw sugar
  • ¼ teaspoon salt (1/2 teaspoon if using other flours)
  • 2 large eggs
  • 3 tablespoons light butter , melted (or any cooking/coconut oil)
  • 1 tablespoon pure vanilla extract
  • 1 cup plain non-fat Greek yogurt
  • 1 cup unsweetened almond milk (or skim/low fat milk)
  • Strawberry Syrup:
  • 1 1/2 cups fresh (or frozen) diced strawberries
  • 2 tablespoons sugar
  • 3 tablespoons water
  • 1 teaspoon pure vanilla extract
  • Greek Yogurt Whipped Cream:
  • 1/2 cup light/reduced fat whipped cream
  • 1/2 cup greek yogurt
  • 1-2 teaspoons icing/powdered sugar (optional - adjust to suit your tastes)
  • Additional:
  • (Extra) finely chopped strawberries to garnish

Instructions

  1. Combine together all dry ingredients into a large mixing bowl and whisk. Set aside.
  2. In a smaller bowl, combine together the eggs, oil, vanilla and yogurt. Whisk well until creamy and smooth. Add the milk, and mix until combined.
  3. Pour the yoghurt mixture over the dry ingredients and stir slowly and gently with a wooden spoon until batter is just combined. (The batter will be thick and a little lumpy).
  4. Heat a pan/griddle on medium heat and spray with cooking oil spray, spreading it out evenly with your spatula. Using a ladle or ¼ cup measuring cup, pour batter onto pan to make pancakes. When batter is on the pan, spread it out a little with the back of your spoon to shape them.
  5. Cook them for about 3-4 minutes, and check the underside before flipping. If golden, flip and cook for a further 2-3 minutes or until cooked through. Bubbles don't really form on these due to thickness. Repeat with remaining batter.
  6. Strawberry Syrup:
  7. Combine strawberries, sugar, water and vanilla in a small saucepan. Bring to a boil, lower heat and gently simmer and a syrup forms and thickens.
  8. Greek Yogurt Whipped Cream:
  9. Combine the greek yogurt with the whipped cream in a small bowl. Add sugar only if needed, and mix through.
  10. To serve, layer with the greek yogurt/whipped cream; dust with a little icing sugar and top with the syrup!

Recipe adapted >>>>>  here

Your Kitchen Transformed - strawberry shortcake greek yogurt pancakes

strawberry shortcake greek yogurt pancakes | #Cookingrecipes #Dessertrecipes #Cakerecipes #Cupcakecakes #Sweetrecipes #Yummyfood #Browniepan...

Your Kitchen Transformed - strawberry shortcake greek yogurt pancakes
0
Italian Lemon Almond Flour Cake | #Almondflourrecipes #Glutenfreebaking #Glutenfreerecipes #Glutenfreesweets #Dessertrecipes #Foodswithgluten #Glutenfreebaking #Almondflourcakes #Foodswithgluten #Cupcakecakes #Italianlemoncake #Glutenfreesweets

Ingredients

  • 320 grams (this is about 3 cups + 3 tablespoons) almond flour (not almond meal) or blanched almonds, ground into almond flour
  • 200 grams (1 cup + 3 tablespoons) white chocolate, chopped
  • 2 tablespoons whipping cream or milk (I used 1.5% milk)
  • 180 grams (3/4 cup + 1 tablespoon) unsalted butter, softened
  • 130 grams (about 2/3 cup) granulated sugar or coconut sugar1
  • zest of 4 lemons, about 2 tablespoons
  • 4 large eggs, separated
  • 1 teaspoon lemon extract
  • 40 grams (about 2 tablespoons) of limoncello or lemon juice
  • berries and powdered sugar as garnish, optional

Instructions

  1. Preheat your oven to 350°F / 176°C and grease a 10" / 26cm pan or line it with parchment paper. If using blanched almonds instead of almond flour, process them in the food processor until they're pretty finely ground. If you grind them too much, they'll release oil and become almond butter.
  2. Combine the white chocolate and milk / cream in a microwave safe bowl.
  3. Heat in 30 second increments and stir after every 30 seconds. Set aside to cool while you prepare the rest. Beat the butter with 100 grams of sugar and beat until fluffy.
  4. Add the lemon zest, egg yolks and lemon extract and beat until well combined. Then add the almond flour / ground almonds and the melted chocolate. Add the limoncello / lemon juice and beat until combined.
  5. In a separate bowl with spotlessly clean beaters, beat the egg whites until soft peaks form. Gradually add the remaining 30 grams of sugar to the egg white mixture. Fold the egg whites into the almond batter until well combined. Spoon the batter into the greased pan and bake for 40 - 45 minutes. If making half the cake, use a 7" / 18cm pan and bake for 30 minutes. The cake will puff up in the oven, but when cooling, it'll fall back down.
  6. Let it cool completely in the pan and then invert the cake onto a plate, and then flip that back into the pan or onto another plate (so that it's not upside down). Sprinkle on some powdered sugar if desired and top with berries, but only before serving. Cake can be stored at room temperature for up to 3 days or refrigerated (I think it's best that way) for up to 5.

RECIPE ADAPTED >>>>>  here

Your Kitchen Transformed - Italian Lemon Almond Flour Cake

Italian Lemon Almond Flour Cake | #Almondflourrecipes #Glutenfreebaking #Glutenfreerecipes #Glutenfreesweets #Dessertrecipes #Foodswithglute...

Your Kitchen Transformed - Italian Lemon Almond Flour Cake
0
Dairy-free Spaghetti Squash Chicken Alfredo | #Wholefoodrecipes #Whole30diet #Realfoodrecipes #Cookingrecipes #Cleaneatingrecipes #Dietrecipes #Wholefoodrecipes #Cleaneatingrecipesfordinner #Healthydinnerrecipes #Dairyfreerecipesdinner #Deliciousglutenfreerecipes #Whole30dinners




Ingredients

  • 1 large spaghetti squash (about 3 lbs.), halved lengthwise and seeds removed
  • 1 ½ lbs. boneless, skinless chicken thighs
  • 1 cup raw cashews
  • 3 cups boiling water
  • 2 Tbsp. nutritional yeast
  • 1–2 cloves garlic, peeled
  • 1 Tbsp. lemon juice
  • ½ tsp. salt + more to taste
  • ¾ cup unsweetened almond milk (or other non-dairy milk of choice)
  • ½ cup fresh basil, thinly sliced; plus more for garnish

Instructions

  1. Preheat oven to 400℉.
  2. Place cashews in a small bowl and cover with boiling water. Place a plate over the bowl to cover and allow to rest for 30 minutes while you prepare the squash and chicken.
  3. Line two rimmed baking sheet with parchment paper. On one sheet, place halved squash cut side down. Place chicken thighs on the other sheet and sprinkle with salt and pepper.
  4. Place baking sheets in preheated oven. Remove chicken after 25-30 minutes or when cooked through and no longer pink inside. Remove chicken and cover with foil or a plate.
  5. Allow squash to bake for an additional 20-25 minutes or until tender. While the squash bakes it’s time to prepare the alfredo sauce.
  6. To prepare the alfredo sauce :
  7. Drain cashews and place in the canister of the Vitamix.
  8. Add nutritional yeast, 1 garlic clove, lemon juice, ½ tsp. salt and almond milk.
  9. Blend on high for 2 minutes. Taste and adjust salt as needed, adding the additional clove of garlic and blending again if you’d like a more garlicky sauce. Sauce should be warm from blending. If not, replace the lid and blend another minute until warm (this is where the built-in blend timer comes in handy!)
  10. When squash is ready, carefully scrape flesh into a large bowl (or cast iron skillet) using a fork to create strands of ‘pasta’.
  11. Add diced chicken and toss with alfredo sauce. At this point, if your squash has cooled and if you used a skillet you can either place the skillet on the stove top over medium heat for 5-6 minutes or until heated through or pop the entire skillet back into the still-warm oven for a few minutes to warm while you prepare a vegetable or salad side dish.
  12. Stir chopped basil into spaghetti squash mixture just before serving. Top with additional basil, as desired.

recipe adapted  >>>>>  here

Your Kitchen Transformed - Dairy-free Spaghetti Squash Chicken Alfredo

Dairy-free Spaghetti Squash Chicken Alfredo | #Wholefoodrecipes #Whole30diet #Realfoodrecipes #Cookingrecipes #Cleaneatingrecipes #Dietrecip...

Your Kitchen Transformed - Dairy-free Spaghetti Squash Chicken Alfredo
0
Avocado Black Bean Quesadillas Recipe | #Chickenfajitarecipe #Whitechili #Tacotuesdayrecipes #Easyvegetarianrecipes #Chickenquesadillarecipes #Chickenfajitaquesadillas #Vegetarianmeals #Meatlessmeals #Vegetarianrecipesdinner #Meatlessdinners #Mexicanricecasserole #Vegetarianmexicanrecipes
Ingredients
  • 1/2 onion sliced
  • 1/2 bell pepper sliced
  • 1 tablespoon olive oil
  • 1/2 cup black beans drained
  • 1 tablespoon taco seasoning
  • 4 medium soft flour tortillas
  • 2 avocados peeled, halved, seeded and sliced
  • 1/4 cup minced cilantro
  • 1 lime cut in half
  • 1 cup light Mexican Cheddar or mozzarella cheese
  • oil or cooking spray for grilling
Instructions
  1. In a medium pan over medium-high heat, saute onion and bell pepper in 1 tablespoon oil for 2-3 minutes or until tender. Add the black beans and taco seasoning. Cook for another minute. Transfer mixture into a small bowl and set aside. 
  2. Rinse and wipe down pan and return to heat. Drizzle with a light layer of oil or spray with cooking spray. 
  3. In a small bowl, lightly mash the avocados with a fork. Stir in cilantro and juice of 1/2 lime, season with salt and pepper to taste. Spread a quarter of mashed avocado onto half of a tortilla. Top with bean mixture and 1/4th cup of cheese. Fold the tortilla closed over the veggies. Repeat until all tortillas are filled and all fillings are used. 
  4. Cook on medium-high heat for 2-3 minutes per side or until the outside is crispy and cheese has fully melted. Serve with your favorite salsa or sour-cream, Enjoy!
Recipe Adapted : here

Your Kitchen Transformed - Avocado Black Bean Quesadillas Recipe

Avocado Black Bean Quesadillas Recipe | #Chickenfajitarecipe #Whitechili #Tacotuesdayrecipes #Easyvegetarianrecipes #Chickenquesadillarecipe...

Your Kitchen Transformed - Avocado Black Bean Quesadillas Recipe
0
KETO LOW CARB TORTILLA CHIPS | #Ketotortillarecipe #Healthytortillachips #Bestketotortillas #Ketolowcarbtortillachips #Ketorecipesvideos #Glutenfreerecipes #Ketotacoshells #Ketodessertrecipes #Ketotortillachips #Ketonachos #Lowcarbmozzarellasticks #Lowcarbeating










Ingredients

  • 200 g / 2 cups pre-shredded mozzarella
  • 75 g / 3/4 cup almond flour ground almonds work well too
  • 2 tbsp psyllium husk or 2 tsp psyllium husk powder
  • pinch salt
  • optional: 1/4 tsp each garlic powder/onion powder/paprika






Instructions

  1. Heat your oven to 180 Celsius / 356 Fahreheit.
  2. Melt the mozzarella in the microwave (ca 90 sec-2 min). Alternatively, heat gently in a non-stick pot.
  3. Add the almond flour/ground almonds and psyllium husk plus the salt and spices, if using. Stir until combined, then knead until you have a smooth dough.
  4. Separate the dough into 2 balls and roll out between 2 sheets of baking/parchment paper. Roll out as thinly as possible! The thinner, the crispier your tortilla chips will turn out.
  5. Cut into triangles (I used a pizza cutter) and spread out on a sheet of baking paper so the tortilla chips don't touch.
  6. Bake 6-8 minutes or until browned on the edges. Baking time will depend on the thickness of your tortilla chips. I baked mine in 2 rounds, plus a third round for the off-cuts.



recipe adapted >>>>>  here



Your Kitchen Transformed - KETO LOW CARB TORTILLA CHIPS

KETO LOW CARB TORTILLA CHIPS | #Ketotortillarecipe #Healthytortillachips #Bestketotortillas #Ketolowcarbtortillachips #Ketorecipesvideos #Gl...

Your Kitchen Transformed - KETO LOW CARB TORTILLA CHIPS
0

Blogger Templates Designed By: Templatezy