Banana Bread Brownies | #Strawberrybrowniesrecipe #Bananabrownierecipe #Bananadessertrecipes #Strawberryblondiesrecipe #Bananabreadbrowniesrecipe #Bananabreadbrownieswithbrownbutter #Weightwatcherscheesecakegreekyogurt #Weightwatchersstrawberrycheesecake #Wwcheesecakegreekyogurt #Bananabreadbrownies #Weightwatchersbananabread #Weightwatchersbreakfast

Ingredients

• Brownies:
• 2 eggs
• 3 bananas, mashed
• 1 1/2 cups sugar
• 1 cup sour cream
• 1/2 cup butter, softened
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 1/2 cup walnuts,chopped
• Frosting:
• 1/2 cup butter
• 3 cups powdered sugar
• 1 1/2 teaspoons vanilla extract
• 3 tablespoons milk

Instructions

1. Heat oven to 375°F. Grease a 13 x 9 inch pan.
2. For the brownie,
3. In a large bowl, beat together sugar, sour cream, butter, and eggs until creamy.
4. Blend in bananas and vanilla extract.
5. Add flour, baking soda, salt, and blend for 1 minute. Stir in walnuts.
6. Spread batter evenly into pan. Bake 25 minutes or until golden brown.
7. Cool slighty (warm but not hot) and frost with frosting.
8. For frosting,
9. Heat butter in a large saucepan over medium heat.
10. Watch carefully when it reaches a medium brown color turn off heat, whisk in powdered sugar at a time, adding milk as it thickens, then add in vanilla.
11. Pour over the warm banana bread brownies immediately, and smooth with a spatula, butter knife, or frosting spatula.
12. Cool completely before cutting.

recipe adapated >>>>>  here

Your Kitchen Transformed - Banana Bread Brownies

Banana Bread Brownies | #Strawberrybrowniesrecipe #Bananabrownierecipe #Bananadessertrecipes #Strawberryblondiesrecipe #Bananabreadbrowniesr...

Your Kitchen Transformed - Banana Bread Brownies

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Baked Parmesan Zucchini Fries #BakedParmesan #ZucchiniFries #Breakfastideashealthy #Veggierecipes #Healthymeals #Healthybreakfastrecipes #Cauliflowerrecipes #Broccolisalad

Ingredients

• 1 1/2 lbs. zucchini ,cut lengthwise into wedges (about 3 medium zucchini)
• 1/2 cup freshly grated Parmesan
• 1 teaspoon dried herbs - thyme, oregano, basil, rosemary, etc...
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• Kosher salt , to taste
• black pepper , to taste (freshly ground if possible)
• 2 tablespoons olive oil
• 3 tablespoons chopped fresh parsley leaves

Instructions

1. Preheat oven to 400° F. Line baking sheet with parchment or aluminum foil. Spray with non-stick cooking spray. Set aside.
2. In bowl, combine Parmesan, dried herbs, smoked paprika and garlic powder salt and pepper, to taste.
3. Toss the zucchini with olive oil and roll in parmesan/herb mixture to coat all sides. Place zucchini onto prepared baking sheet. Sprinkle with extra parmesan/herb mixture if needed.
4. Bake until crisp, about 15 minutes. Then broil for 2-3 minutes, or until golden brown.
5. Garnish with parsley. Serve warm.

recipe adapted >>>>>  here

Your Kitchen Transformed - Baked Parmesan Zucchini Fries

Baked Parmesan Zucchini Fries #BakedParmesan #ZucchiniFries #Breakfastideashealthy #Veggierecipes #Healthymeals #Healthybreakfastrecipes #Ca...

Your Kitchen Transformed - Baked Parmesan Zucchini Fries

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Baklava | #Baklavarecipegreek #Baklavarecipetraditional #Greekfoodrecipes #Greekrecipesauthentic #Kataifirecipe #Baklavabites #Baklavarecipegreek #Greekfoodrecipes #Greekdesserts #Walnutrecipes #Greekrecipesauthentic #Disneyfoodrecipes

Ingredients

• FOR THE SUGAR SYRUP:
• 1 ¼ cups granulated sugar
• ¾ cup water
• 1/3 cup honey
• 1 Tablespoon lemon juice
• 3 large strips lemon zest removed in large strips with vegetable peeler
• 1 medium cinnamon stick
• 5 whole cloves
• 1/8 teaspoon table salt
• FOR THE NUT FILLING:
• 8 ounces blanched slivered almonds
• 4 ounces walnuts
• 1 ¼ teaspoons ground cinnamon
• ¼ teaspoons ground cloves
• 2 Tablespoons granulated sugar
• 1/8 teaspoon table salt
• EVERYTHING ELSE:
• 1 cup unsalted butter melted
• 1 pound frozen phyllo thawed

Instructions

1. MAKE THE SUGAR SYRUP:
2. Combine syrup ingredients in a small saucepan and bring to a full boil over medium-high heat, stirring occasionally to ensure that sugar dissolves. Transfer to 2-cup measuring cup and set aside to cool while making and baking baklava; when syrup is cool, discard spices and lemon zest. (Cooled syrup can be refrigerated in an airtight container up to 4 days.)
3. MAKE THE NUT FILLING:
4. Pulse almonds in a food processor until very finely chopped, about twenty 1-second pulses; transfer to a medium bowl. Pulse walnuts in food processor until very finely chopped, about fifteen 1-second pulses; transfer to bowl with almonds and toss to combine. Measure out 1 tablespoon nuts and set aside for garnish. Add cinnamon, cloves, sugar, and salt; toss well to combine.
5. ASSEMBLE:
6. Brush 13 x 9-inch traditional (not nonstick) baking pan with butter. Adjust oven rack to lower-middle position and heat oven to 300 degrees. Unwrap and unfold phyllo on large cutting board; carefully smooth with hands to flatten. Using the baking pan as a guide, cut sheets crosswise with chef’s knife, yielding two roughly evenly sized stacks of phyllo (one may be narrower than other). Cover with plastic wrap, then damp kitchen towel to prevent drying.
7. Place one phyllo sheet (from the wider stack) in bottom of baking pan and brush until completely coated with butter. Repeat with 7 more phyllo sheets (from the wider stack), brushing each with butter.
8. Evenly distribute about 1 cup nuts over phyllo. Cover nuts with phyllo sheet (from the narrower stack) and dab with melted butter (phyllo will slip if butter is brushed on). Repeat with 5 more phyllo sheets (from the narrower stack), staggering sheets slightly if necessary to cover nuts, and brushing each with butter. Repeat layering with additional 1 cup nuts, 6 sheets phyllo, and remaining 1 cup nuts. Finish with 8 to 10 sheets phyllo (from the wider stack), using nicest and most intact sheets for uppermost layers and brushing each except final sheet with butter.
9. Use palms of hands to compress layers, working from the center outward to press out any air pockets. Spoon 4 tablespoons of melted butter on the top layer and brush to cover all surfaces. Use a bread knife or any other serrated knife with a pointed tip in a gentle sawing motion to cut the baklava into diamonds, rotating the pan as necessary to complete the cuts. (Cut on the bias into eighths on both diagonals.)
10. BAKE AND FINISH:
11. Bake until golden and crisped, about 1.5 hours, rotating the baking pan halfway through baking. The top should be golden brown. Immediately after removing the baklava from the oven, pour cooled syrup over cut lines until about 2 tablespoons remain (syrup will sizzle when it hits hot pan); drizzle remaining syrup over the surface. Garnish center of each piece with a pinch of reserved ground nuts. Cool to room temperature on a wire rack, about 3 hours, then cover with foil and let stand at least 8 hours before serving. (Once cooled, baklava can be served, but flavor and texture improve if left to stand at least 8 hours. Baklava can be wrapped tightly in foil and kept at room temperature up to 10 days.)

recipe adapted >>>>>  here

Your Kitchen Transformed - Baklava

Baklava | #Baklavarecipegreek #Baklavarecipetraditional #Greekfoodrecipes #Greekrecipesauthentic #Kataifirecipe #Baklavabites #Baklavarecipe...

Your Kitchen Transformed - Baklava

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Peanut Butter Chia Pudding | #Ketochiaseedrecipes #Ketochiapuddingbreakfast #Raspberrychiapudding #Ketochiapuddinglowcarb #Chiaseedpuddingketolowcarb #Ketoovernightchiapudding #Pumpkinspicechiapudding #Veganchiapudding #Raspberrychiapudding #Veganglutenfreerecipes #Mangochiaseedpudding #Chiaseedsrecipes

Ingredients

• 2 Tablespoons peanut butter
• 1/4 teaspoon vanilla
• 1 cup unsweetened almond milk
• 1 Tablespoon maple syrup or honey
• 3 Tablespoons chia seeds
• Toppings: extra peanut butter, cacao nibs and berries

Instructions

1. Whisk together almond milk, chia seeds, maple syrup, peanut butter and vanilla. This takes a little effort because the peanut butter tends to stick together, but keep stirring until it’s dispersed. Let mixture sit for five minutes and whisk again to remove any clumps. Place in fridge to set for at least 30 minutes, but up to 12 hours.
2. When ready to enjoy, top with toppings of choice: I like a drizzle of peanut butter, cacao nibs and berries, but banana slices would be delicious as well.

recipe adapted >>>>>  here

Your Kitchen Transformed - Peanut Butter Chia Pudding

Peanut Butter Chia Pudding | #Ketochiaseedrecipes #Ketochiapuddingbreakfast #Raspberrychiapudding #Ketochiapuddinglowcarb #Chiaseedpuddingke...

Your Kitchen Transformed - Peanut Butter Chia Pudding

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Turkey, Spinach & Cheese Meatballs | #Lowcarbmeals #Meatballrecipes #Healthyweeknightdinners #Ketochickenpizza #Lowcarblowcalorierecipes #Supremechickenpizzabake #Lowcarbmeals #Sausagerecipes #Meatandveggiemealscleaneating #Simpledinners #Grillfoilpacketmeals #Grillmealprep

Ingredients

• 1 tablespoon extra virgin olive oil
• 1 large egg
• 3 ounces baby spinach, chopped (3-1/2 cups whole; 1-1/2 cups chopped)
• 3 scallions, white and green parts, finely sliced
• 3 garlic cloves, minced
• 1.25 pounds 93/7 ground turkey (I use Shady Brook Farms)
• 1.25 pounds Italian turkey sausage, removed from the casings (I use Shady Brook Farms)
• 1 cup shredded mozzarella (preferably whole milk but low-fat will work)
• 1/3 cup grated Parmigiano Reggiano, plus more for serving
• 1/2 cup Italian seasoned bread crumbs
• 1 (24 oz) jar marinara sauce, homemade or good quality store-bought

Instructions

1. Preheat the broiler and set an oven rack on the second-highest rack. Line a baking sheet with heavy duty aluminum foil and grease with the olive oil.
2. In a bowl large enough to hold all of the ingredients, beat the egg. Add the chopped spinach, scallions, and garlic and stir until evenly combined. Add the ground turkey, turkey sausage, mozzarella, Parmigiano-Reggiano and bread crumbs. Using your hands, mix until evenly combined. Shape the mixture into 1-1/2 inch balls and place on the prepared baking sheet.
3. Broil the meatballs until golden brown on top, about 10 minutes.
4. Meanwhile, heat the tomato sauce in a large pan on the stovetop. Add the broiled meatballs and simmer over low heat for 5 to 10 minutes, or until the meatballs are fully cooked.
5. Freezer-Friendly Instructions: These can be frozen in their sauce for up to 3 months. When ready to serve, reheat the meatballs in their sauce on the stovetop over medium heat until hot in the center.

recipe adapted  >>>>>  here

Your Kitchen Transformed - Turkey, Spinach & Cheese Meatballs

Turkey, Spinach & Cheese Meatballs | #Lowcarbmeals #Meatballrecipes #Healthyweeknightdinners #Ketochickenpizza #Lowcarblowcalorierecipes...

Your Kitchen Transformed - Turkey, Spinach & Cheese Meatballs

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Low Carb Zucchini Lasagna with Spicy Turkey Meat Sauce | #Fudgeswirledoreobottomcheesecake #Buntcakerecipes #Twinkiebundtcake #Applepiecrescentrolls #Cookingrecipes #Dinnerrecipes #Fudgeoreocheesecake #Ketoairfryerrecipes #Nobakeraspberrycheesecake #Dessertrecipes #Rasberrycheesecake #Ketoairfryerporkchops

Ingredients

• Nonstick cooking spray
• 4 large zucchini, sliced about 1/4 inch thick
• 1 teaspoon olive oil
• 3 cloves garlic, minced
• 1 small yellow onion, diced
• 1 green pepper, diced
• 1 pound lean ground turkey
• 1 - 14 oz can tomato sauce
• 1 - 14 oz can crushed tomatoes
• 2 tablespoons tomato paste
• 2 teaspoon dried oregano
• handful of basil, finely chopped (about 1/4 cup)
• handful of parsley, finely chopped (about 1/4 cup )
• 1/2 teaspoon red cayenne pepper, if desired
• red pepper flakes, if desired
• salt and pepper, to taste
For the ricotta cheese mixture:
• 15 oz part skim ricotta
• 1 egg white
• 1/4 cup grated Parmesan cheese
• 12 ounces reduced fat or part skim shredded mozzarella cheese

Instructions

1. Preheat oven to 375 degrees F.
2. Place sliced zucchini on large baking sheet coated with non stick cooking spray. Sprinkle with salt and roast in the oven for 15-20 minutes to help dry out the zucchini a bit. This is a critical step.
3. While the zucchini noodles are roasting, make the turkey meat sauce: Heat olive oil in a large pot over medium high heat. Add garlic, onions, and diced green pepper and cook a few minutes until onions become translucent and garlic is fragrant; stir occasionally so that you don't burn. Add in ground turkey, breaking up meat and cook until no longer pink. Add in tomato sauce, crushed tomatoes, tomato paste, oregano, basil, parsley, cayenne pepper, and a few dashes of red pepper flakes. Add salt and pepper to taste. Bring to a boil, then reduce heat to low and simmer UNCOVERED 20 to 30 minutes or until sauce REALLY thickens up! (If it needs to be thicker, I suggest adding in another tablespoon of tomato paste.) It should resemble spaghetti sauce. Remove from heat to cool.
4. In a medium bowl, combine ricotta, egg white and parmesan. Season with a bit of salt and pepper. Add in 1/2 cup of the slightly cooled meat sauce and stir to combine and set aside.
5. To assemble lasagna, spread 1/2 of the turkey meat sauce into the bottom of a 9x13 inch baking pan coated with nonstick cooking spray. Place zucchini slices evenly over meat sauce, spread on 1/2 of the ricotta mixture, then sprinkle 1/2 of the mozzarella on. Repeat layers again starting with the meat sauce, zucchini slices and ricotta mixture and finishing with remaining mozzarella. Cover with foil and bake for 30 min. Remove foil and bake for 15 minute longer uncovered. Makes 8 very generous servings. Garnish with fresh basil ribbons or chopped parsley and extra parmesan cheese.

recipe adapted  >>>>>  here

Your Kitchen Transformed - Low Carb Zucchini Lasagna with Spicy Turkey Meat Sauce

Low Carb Zucchini Lasagna with Spicy Turkey Meat Sauce | #Fudgeswirledoreobottomcheesecake #Buntcakerecipes #Twinkiebundtcake #Applepiecresc...

Your Kitchen Transformed - Low Carb Zucchini Lasagna with Spicy Turkey Meat Sauce

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SCALLOPED POTATOES RECIPE | #Easypotatorecipes #Potatoesaugratineasy #Cheesypotatocasserole #Homemadescallopedpotatoes #Goldenpotatorecipes #Homemadescallopedpotatoeseasy #Chickencasserolerecipes #Leftoverchickenrecipes #Brunchfoods #Blueberryfrenchtoastcasserole #Strawberryfrenchtoastcasserole #Healthyraspberryrecipes

Ingredients

• 2 pounds potatoes (thinly sliced)
• 1/4 cup butter
• 1 1/2 teaspoons minced garlic
• 3 Tablespoons all-purpose flour
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 1/2 cups milk
• 2 cups shredded cheddar cheese (divided)

Instructions

1. Preheat oven to 350°F. Butter a 8x8 or 7x10 pan. Then line half of the potatoes on the bottom of the pan.
2. Melt the butter in a small sauce pan over medium heat. Add in the garlic and cook for 1-2 minutes. Whisk in flour, salt and pepper. Let cook another minute.
3. Turn heat to medium low. Slowly whisk in the milk and whisk until smooth. Bring to a light simmer to allow to thicken. Then stir in 3/4 cup cheese until melted and remove from heat.
4. Pour half of the sauce over the potatoes. Then sprinkle about 1/2 cup cheese over top. Line the remaining potatoes over top. Then add the remaining sauce and cheese over top.
5. Bake uncovered for 50-60 minutes, or until potatoes are fork tender an the top is golden brown.

Recipe has been adapted from >>>>>  here

Your Kitchen Transformed - SCALLOPED POTATOES RECIPE

SCALLOPED POTATOES RECIPE | #Easypotatorecipes #Potatoesaugratineasy #Cheesypotatocasserole #Homemadescallopedpotatoes #Goldenpotatorecipes ...

Your Kitchen Transformed - SCALLOPED POTATOES RECIPE

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CHOCOLATE PEANUT BUTTER OOEY GOOEY BUTTER CAKE | #Caramelcake #Cakemixtoffeebars #Chocolatestuffedcookies #Yellowcakemixrecipesboxed #Cookierecipes #Besteasydesserts #Laurabushcowboycookiesrecipe #Chocolatepeanutbuttercake #Chocolatechiprecipes #Coconutoatmealcookies #Barcookiesrecipes #Oatmealchocolatechipcookierecipe

Ingredients

Cake

• 1 German Chocolate Cake Mix
• 1/2 cup butter - melted
• 1 egg
• 2nd Layer
• 8 Peanut Butter Cups - large one
• 3 small Butterfinger Candy Bars

Cream Cheese Layer

• 1 (8-ounce) package cream cheese, softened
• 1 cup peanut butter
• 3 eggs
• 1 teaspoon vanilla
• 1/2 cup butter, melted
• 4 cups confectionery sugar
• Chocolate topping
• 1/2 cup chocolate chips
• 1 tablespoon vegetable or canola oil

Instructions

1. Preheat oven to 350 degrees, 325 degrees if using a glass pan.
2. Combine the cake mix, egg and butter together. Beat until it is combined. Spray a 9 x 12 pan with cooking spray and then put the cake mix layer over the bottom. Pat it down.
3. Cut the large peanut butter cups into 4 pieces. Roughly chop the Butterfingers. Spread evenly over the cake layer.
4. Combine the cream cheese, vanilla and peanut butter together until combined. Add the eggs one at a time and mix them in. Add the butter. When this is all combined together add the confectionery sugar. Spread evenly over the candy bar layer.
5. Bake for about 50 minutes. I used a glass pan and it took just over an hour. The mixture will be puffed up in the center when done. It will jiggly just slightly. Remove from oven and let cool.
6. Melt the chocolate for 1 minute in the microwave. Add the oil. Stir until combined. Spread over the top of the cream cheese layer.

Recipe has been adapted from >>>>>  here

Your Kitchen Transformed - CHOCOLATE PEANUT BUTTER OOEY GOOEY BUTTER CAKE

CHOCOLATE PEANUT BUTTER OOEY GOOEY BUTTER CAKE | #Caramelcake #Cakemixtoffeebars #Chocolatestuffedcookies #Yellowcakemixrecipesboxed #Cookie...

Your Kitchen Transformed - CHOCOLATE PEANUT BUTTER OOEY GOOEY BUTTER CAKE

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Spiralized Apple Crumble | #Howtostorezoodles #Howtofreezezoodles #Butternutsquashnoodles #Spiralizedzucchinirecipes #Storingzucchininoodles #Spiralizerrecipeshealthy #Homemadefettucininoodles #Cookingrecipes #Healthyrecipes #Dinnerrecipes #Dessertrecipes #Lowcarbrecipes

Ingredients

• 9 medium red apples of choice – spiralized on the 2nd largest setting*
• 1 tsp cinnamon
• 1/3 cup coconut sugar (or brown sugar)
• juice, ½ orange
• zest, 1 orange
For the crumble:
• 1 cup almond meal
• 1 cup rolled oats
• 1/3 cup coconut sugar (or brown sugar)
• 1 tsp cinnamon
• 1/4 cup coconut oil (room temp – not melted)
• pinch of salt
• optional: pinch of nutmeg

Instructions

1. Preheat oven to 350 degrees F.
2. Spray a 9 x 13 inch baking dish with coconut oil spray.
3. Place spiralized apples in a large bowl and top with cinnamon, coconut sugar, orange juice and zest.
4. Spread out in baking dish.
5. Add almond meal, rolled oats, coconut sugar, cinnamon, salt and nutmeg if using to bowl and stir.
6. Place coconut oil in bowl and using hands mix crumble mixture together until crumbly. Don’t be afraid to get in there and dirty!
7. Sprinkle crumble mixture on top of apples.
8. Bake for 40 minutes.
9. Serve warm.

RECIPE ADAPTED  >>>>>  here

Your Kitchen Transformed - Spiralized Apple Crumble

Spiralized Apple Crumble | #Howtostorezoodles #Howtofreezezoodles #Butternutsquashnoodles #Spiralizedzucchinirecipes #Storingzucchininoodles...

Your Kitchen Transformed - Spiralized Apple Crumble

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apple pie bites | #Carmelapplesslices #Candyappleslices #Steakrecipes #Caramelappleseasy #Instantpotrecipes #Mongolianbeefrecipe #Thanksgivingrecipes #Applepierecipeeasy #Pillsburycrescentrecipes #Fallfoodrecipes #Fallfoodsforparty #Quickeasydesserts

Ingredients

• 1/4 cup packed light brown sugar
• 1 teaspoon apple pie spice, and additional apple pie spice (about 1/4 teaspoon) for sprinkling on top of crescent rolls
• 3 tablespoons butter, melted
• 1/3 cup chopped pecans
• 1 small Granny Smith apple, cored and sliced into 8 (1/2-inch) slices
• 1 (8-ounce) can Pillsbury Original crescent rolls

Instructions

1. Preheat your oven to 375 degrees F. Line a baking sheet with parchment paper.
2. In a small bowl, combine brown sugar and apple pie spice. Set aside.
3. Melt butter and toss apple slices in butter, set aside.
4. Arrange crescent roll triangles on baking sheet lined with parchment paper. Evenly distribute brown sugar mixture onto each triangle.
5. Sprinkle each triangle evenly with the chopped pecans.
6. Place an apple slice on the wide end of each triangle. Wrap crescent roll dough around each apple.
7. Brush each crescent roll with remaining butter. Sprinkle lightly with additional apple pie spice.
8. Bake for 10-12 minutes, or until golden brown. Cool for 5 minutes before serving.

recipe adapted >>>>>  here

Your Kitchen Transformed - apple pie bites

apple pie bites | #Carmelapplesslices #Candyappleslices #Steakrecipes #Caramelappleseasy #Instantpotrecipes #Mongolianbeefrecipe #Thanksgivi...

Your Kitchen Transformed - apple pie bites

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CREAMY PARMESAN ONE POT CHICKEN AND RICE | #CREAMYPARMESANONEPOTCHICKENANDRICE #CREAMYPARMESAN #CHICKENANDRICE #CHICKEN #Bakedchickenrecipes #Quickandeasydinnerrecipes #Lowcarbrecipes #Healthychickenrecipes #Lowcarbmeals #Ketodinnerrecipes