Lemon Butter Chicken Breasts | #Healthydinnerrecipes #Dinnerideashealthy #Easyhealthymeals #Cookingrecipes #Yummyfood #Healthycooking #Chickenpiccata #Easydinnerideas #Easychickenrecipes #Chickenbreast #Dinnerideaschicken #Lemonchickenpasta

Ingredients

• 6 medium boneless skinless chicken breast halves (1-1/2 pounds)
• ½ cup all-purpose flour
• ½ teaspoon salt
• 2 teaspoons lemon pepper seasoning
• ⅓ cup butter
• 2 lemons, sliced
• 2 tablespoons lemon juice
• Hot cooked rice or pilaf (optional)

Instructions

1. Step 1
2. Place each chicken breast half between two pieces of plastic wrap. Pound lightly into a rectangle about 1/4 to 1/8 inch thick. Remove plastic wrap. In a shallow bowl, combine the flour, salt. and lemon pepper. Coat chicken breasts with flour mixture.
3. Step 1
4. In a 12-inch skillet cook the chicken breasts in the hot butter, half at a time, over medium-high heat for about 3 minutes on each side or until brown and no longer pink. Remove chicken from skillet. Add lemon slices to skillet; cook for 2 to 3 minutes or until lightly browned, turning once. Return all of the chicken to the skillet, overlapping chicken breasts slightly. Drizzle lemon juice over the chicken breasts. Cook for 2 to 3 minutes more or until pan juices are slightly reduced. Serve chicken, lemon slices, and pan juices over hot cooked rice or pilaf, if desired. Makes 6 servings.

Recipe adapted >>>>>  here

Your Kitchen Transformed - Lemon Butter Chicken Breasts

Lemon Butter Chicken Breasts | #Healthydinnerrecipes #Dinnerideashealthy #Easyhealthymeals #Cookingrecipes #Yummyfood #Healthycooking #Chick...

Your Kitchen Transformed - Lemon Butter Chicken Breasts

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SAUSAGE STUFFED SHELLS WITH SPINACH RECIPE | #Hamburgermeatrecipes #Tortellinirecipescrockpot #Crockpottortellinisoup #Sandwichrecipes #Spinachtortellinisoup #Paninirecipes #Chickencacciatore #Foodrecipesfordinner #Stuffedshellsrecipe #Sausagepastarecipes #Dinnerideaseasy #Foodrecipeseasy 

Ingredients

• 1 package jumbo pasta shells 16oz
• 4 cups ricotta or cottage cheese
• 12 oz shredded mozzarella cheese
• 2 Eggs lightly beaten
• 4 tsp garlic powder *see note
• 1 tsp dried oregano
• 3/4 cup parmesan grated or shredded is fine
• 45 oz spaghetti sauce large jar
• 4 cups spinach rough chopped and stems removed if you prefer
• 1 lb ground Italian sausage
• dried parsley for garnish
• 1/2 tsp pepper optional

Instructions

1. In a skillet over medium heat, brown and crumble the sausage. Drain any excess fat and remove from heat. In the same saucepan, cook spinach until wilted or about 1-2 minutes. Cook the shells according to package directions (I cook them until they are pliable for filling and no more).
2. In a mixing bowl, combine the ricotta, 8oz of mozzarella, 1/2 cup of parmesan, eggs, oregano, garlic powder, and pepper (optional). Stir in the spinach.
3. Coat the bottom of a 9x13in pan with the entire jar of spaghetti sauce. Spoon the cheese mixture into the shells and place shells open side up, very close together in the dish. There will be more shells than will fit into this pan and you can either make a second smaller pan (5×8 is good) or freeze for future use. Sometimes the shells also break in the box so this is fine.
4. Sprinkle the sausage over the top of the shells. Then sprinkle with the remaining 4oz of mozzarella and 1/4 cup of Parmesan cheese.
5. Cover with aluminum foil and bake at 350 degrees F for 25-35 minutes or until the cheese is bubbly. If you like a cheesy crust, you may broil it uncovered for 3-5 minutes (watch closely). Let stand 10 minutes before serving.

recipe adapted >>>>>  here

Your Kitchen Transformed - SAUSAGE STUFFED SHELLS WITH SPINACH RECIPE

SAUSAGE STUFFED SHELLS WITH SPINACH RECIPE | #Hamburgermeatrecipes #Tortellinirecipescrockpot #Crockpottortellinisoup #Sandwichrecipes #Spin...

Your Kitchen Transformed - SAUSAGE STUFFED SHELLS WITH SPINACH RECIPE

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AMAZING MEXICAN BREAKFAST CASSEROLE | #Breakfastenchiladas #Greenchilirecipes #Eggcasserolerecipes #Greenchilieggcasserole #Chilerellenocasserole #Breakfastforacrowd #Chilaquilesrecipemexican #Brunchideas #Veggiebreakfastcasserole #Vegetarianbreakfastcasserole #Vegetableeggcasserole #Chilaquilesrecipebreakfast

Ingredients

• 1.25 pounds ground sausage* or Mexican chorizo
• 1 small white onion, peeled and diced
• 1 poblano or green bell pepper, cored and diced
• 4 cloves garlic, minced
• 1 (15-ounce) jar red or green salsa (approx. 2 cups)
• 1 (15-ounce) can black or pinto beans, rinsed and drained
• 2/3 cup whole-kernel corn, frozen or canned
• 1 teaspoon ground cumin
• 1 teaspoon fine sea salt
• 12 large eggs
• 1/3 cup milk
• 8 corn tortillas, halved
• 3 cups shredded Mexican-blend cheese
• optional toppings: diced avocado, diced red onion, chopped fresh cilantro, diced green onion, sliced fresh jalapeños, and/or crumbled cotija cheese

Instructions

1. Heat oven to 400°F. Lightly mist a 9 x 13-inch baking dish with cooking spray; set aside.
   
2. Cook the sausage in a large sauté pan over medium-high heat until browned, crumbling the sausage as it cooks. Use a slotted spoon to transfer the sausage to a clean plate, reserving a tablespoon or so of grease in the sauté pan. (Or if there is no grease remaining, add a tablespoon of oil to the pan.)
   
3. Add the onion and pepper and sauté for 5 minutes, stirring occasionally, until softened. Add the garlic and sauté for 1-2 minutes more, stirring occasionally, until fragrant.
   
4. Add in the salsa, beans, corn, cumin, salt, cooked sausage, and stir until the mixture is completely combined. Remove pan from the heat, and set aside.
   
5. In a separate bowl, whisk together the eggs and milk until evenly combined; set aside.
   
6. Alright, time to layer up all of the ingredients! Layer half of the tortillas in an even layer in the bottom of the baking dish. Then top evenly with half of the sausage mixture, half of the egg mixture, and half of the cheese. Repeat with another layer of tortillas, sausage mixture, egg mixture and cheese.
   
7. Cover the dish with foil and bake for 45-50 minutes*, or until the center of the casserole is cooked through and no longer jiggly (or when a toothpick inserted in the center of the casserole comes out clean).
   
8. Transfer baking dish to a wire cooling rack and let cool for 10 minutes. Then sprinkle with your desired toppings, slice and serve warm!

recipe adapted >>>>>  here

Your Kitchen Transformed - AMAZING MEXICAN BREAKFAST CASSEROLE

AMAZING MEXICAN BREAKFAST CASSEROLE | #Breakfastenchiladas #Greenchilirecipes #Eggcasserolerecipes #Greenchilieggcasserole #Chilerellenocass...

Your Kitchen Transformed - AMAZING MEXICAN BREAKFAST CASSEROLE

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PALEO SWEETENED CONDENSED MILK | #Ketomarshmallows #Veganrecipeseasy #Veganparmesancheese #Healthyrecipes #Lowcarbrecipes #Nocarbdiets #Vegansweetenedcondensedmilk #Dairyfreeketo #Homemadesweetenedcondensedmilk #Dairyfreesweetenedcondensedmilk #Dairyfreehotcocoamixrecipe #Ketosweetenedcondensedmilk

Ingredients

• 28 oz (830mL) full fat coconut milk
• 1/2 cup coconut sugar*
• *For low carb and ketogenic, substitute with monk fruit sweetener (see link in text above)

Instructions

1. In a medium-sized saucepan, bring coconut milk to a simmer.
2. Add coconut sugar.
3. Simmer for about 1.5 hours or until the liquid has reduced by about half. Make sure to stir and scrape the bottom and sides of the pan every few minutes to prevent it from burning.
4. Pour into a glass jar.
5. Allow to cool completely.
6. Store under refrigeration for up to 5 days.

RECIPE ADAPTED  >>>>>  here

Your Kitchen Transformed - PALEO SWEETENED CONDENSED MILK

PALEO SWEETENED CONDENSED MILK | #Ketomarshmallows #Veganrecipeseasy #Veganparmesancheese #Healthyrecipes #Lowcarbrecipes #Nocarbdiets #Vega...

Your Kitchen Transformed - PALEO SWEETENED CONDENSED MILK

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Ground Hawaiian Beef made with lean ground beef, bell peppers, onion, and pineapple in a sweet and savory sauce, made in under 30 minutes! #beef #lean #lowfat #healthy #hawaiian #recipe #easy #stirfry #cookingmadehealthy #Ground_beef_recipes_easy #Ground_turkey_recipes_easy #Easy_hamburger_recipes #Summer_dinner_recipes #Easy_summer_dinner_recipes #Quick_and_easy_dinner_recipes

Ingredients

• 1 pound beef 90/10
• 1 yellow onion chopped
• 1/2 green bell pepper chopped finely
• 2 garlic cloves minced
• 2 tablespoons ketchup
• 2 tablespoons brown sugar
• 2 tablespoons rice vinegar
• 2 tablespoons low sodium soy sauce
• 1/2 cup pineapple juice
• 1 cup pineapple cut into 1" chunks
• 1/2 red bell pepper cut into 1" chunks
• 1/2 green bell pepper cut into 1" chunks

Instructions

1. Add the beef, yellow onions, green bell pepper (the rest of this bell pepper will be chopped bigger) and garlic to a dutch oven and cook until the beef is cooked through and the onions are softened.
2. Add the ketchup, brown sugar, rice vinegar, soy sauce and pineapple juice and cook for 3-4 minutes then add in the pineapple chunks and bell peppers mix well and cook for an additional 3-4 minutes to soften the bell peppers.

recipe adapted >>>>>  here

Your Kitchen Transformed - GROUND HAWAIIAN BEEF

Ground Hawaiian Beef made with lean ground beef, bell peppers, onion, and pineapple in a sweet and savory sauce, made in under 30 minutes! #...

Your Kitchen Transformed - GROUND HAWAIIAN BEEF

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PUMPKIN CREAM CHEESE SWIRL MUFFINS | #Pumpkindesserts #Simplechocolatechipcookierecipe #Pumpkinrecipes #Homemadechocolatechipcookies #Ketopumpkinbread #Cinnamonbananabreadmuffins #Pumpkincreamcheeseswirlmuffins #Ketosnacks #Nocarbdiets #Ketorecipeseasy #Ketodietrecipes #Ketogenicrecipes

Ingredients

• Muffin:
• 1 3/4 cups all purpose flour
• 1 tablespoon pumpkin spice
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 (15 oz) can pumpkin (pure pumpkin puree)
• 1 cup granulated sugar
• 1/2 cup packed brown sugar
• 2 large eggs
• 1/2 cup vegetable oil
• 1 tablespoon vanilla extract
• Cream Cheese Swirl:
• 8 oz cream cheese
• 1/4 cup granulated sugar
• 1 large egg yolk
• 2 teaspoons vanilla extract

Instructions

1. Preheat oven to 375°F. Place paper baking cups into muffin pan. Set aside.
2. In a medium bowl, whisk flour, pumpkin spice, baking soda and salt until well combined. Set aside.
3. In large bowl, whisk together pumpkin, sugar and brown sugar.
4. Beat in eggs, vegetable oil and vanilla extract. Slowly whisk in the flour mixture, until there are no lumps. Fill muffin tins 3/4 full.
5. In a medium bowl, beat cream cheese until smooth. Add in sugar, egg yolk and vanilla extract and beat until well combined.
6. Top each muffin with about 1 tablespoon of cream cheese mixture and use a toothpick to swirl it into the batter. This will not look smooth, but it will bake up much prettier. (You can see exactly how I did this in the video above.)
7. Bake muffins for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
8. I liked these best at room temperature or even slightly chilled! Store in an airtight container in the fridge.

Recipe adapted >>>>>  here

Your Kitchen Transformed - PUMPKIN CREAM CHEESE SWIRL MUFFINS

PUMPKIN CREAM CHEESE SWIRL MUFFINS | #Pumpkindesserts #Simplechocolatechipcookierecipe #Pumpkinrecipes #Homemadechocolatechipcookies #Ketopu...

Your Kitchen Transformed - PUMPKIN CREAM CHEESE SWIRL MUFFINS

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Crispy Cheese and Bacon Potatoes | #Crispy #Cheese and #Bacon #Potatoes #Cooking recipes #Food dishes #Potato dishes #Dinner recipes #Yummy food #Vegetable recipes #Cooking recipes #Food dishes #Dinner recipes #Potato dishes #Vegetable recipes #Easy meals

Ingredients

• 1/2 pound bacon
• 3 extra large russet potatoes peeled and chopped into 1/2"-3/4" pieces, about 6 cups worth
• 1 teaspoon kosher salt
• 3/4 teaspoon freshly ground black pepper
• 1 1/2 cups shredded cheddar or Mexican blend shredded cheeses
• 3 green onions sliced thin

Instructions

1. COOK THE BACON: Spread the bacon strips out across a large rimmed baking sheet pan and place on the middle rack of a COLD oven. Set the temperature to 400 degrees. Set a timer for 16 minutes and check the bacon. Remove it from the oven when it is as crisp or crunchy as you like. I remove ours at 18 minutes and it's a great balance of chewy crunch. If you like your bacon crispy enough to crumble, you will probably want to cook it another minute past that.
2. COOK THE POTATOES: While the bacon is cooking, peel and chop the potatoes. Transfer the bacon to a paper towel lined plate to drain. There should be 2-3 tablespoons of bacon grease left on the sheet pan. (If there is more than that, drain off a bit.) Put the potatoes on the pan and toss with tongs to thoroughly coat them in the bacon grease. Sprinkle with salt and pepper. Spread the potatoes out in a single layer and bake for 20 minutes, stir well and bake an additional 20 minutes. Stir again, making sure that none of the potatoes are sticking to the tray. Bake another 15 minutes.
3. Chop the bacon into small pieces. Remove the potatoes from the oven, stir again and sprinkle generously with shredded cheese and chopped bacon. Return the tray to the oven and bake an additional 2-3 minutes, until the cheese has melted. Top with sliced green onions just before serving. Enjoy!

recipe adapted >>>>>  here

Rated 4.9/5 based on 758 customer reviews

Your Kitchen Transformed - Crispy Cheese and Bacon Potatoes

Crispy Cheese and Bacon Potatoes | #Crispy #Cheese and #Bacon #Potatoes #Cooking recipes #Food dishes #Potato dishes #Dinner recipes #Yummy ...

Your Kitchen Transformed - Crispy Cheese and Bacon Potatoes

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