Keto Chicken Thighs | Roasted Red Pepper Sauce! | #Parmesancrustedchicken #Bakedzucchini #Spicyfriedchickensandwich #Chickfilaspicychickenrecipe #Pansearedchicken #Roastedredpeppersauce #Roastedredpeppersauce #Roastedredpepperchickenchili #Redpeppercreamsauce #Sundriedtomatochicken #Whole30chickenrecipes #Cookingrecipes










Ingredients

  • 1.5 lb chicken thighs, boneless/skinless
  • 1 tbsp coconut oil
  • 1 tsp pink salt
  • 1/2 tsp black pepper
  • 4 oz goat cheese
  • 1-2 tbsp fresh parsley, chopped
  • ROASTED RED PEPPER SAUCE
  • 4 oz roasted red peppers (in water)
  • 2 cloves garlic
  • 2 tbsp olive oil
  • 1/2 cup heavy cream






Instructions

  1. Preheat your oven to 350 degrees and heat a large skillet to medium high heat.
  2. Add the thighs to a large mixing bowl and season with salt and pepper.
  3. Add coconut oil to the hot skillet and lay the thighs in the skillet. Cook 4-5 minutes on each side.
  4. While the chicken is cooking, make the sauce. Add the roasted red peppers, garlic cloves and olive oil to a blender and pulse until pureed.
  5. Add heavy cream to the sauce and blend once more.
  6. Once thighs have cooked through most of the way, remove from heat and pour the sauce over the thighs. If desired, flip the thighs over to fully coat them.
  7. Crumble goat cheese on top of the thighs and place in the oven for 10-12 minutes.
  8. Garnish with fresh parsley and serve immediately!
  9. Best stored in an air tight container in the fridge up to 5 days.



Recipe adapted >>>>>  here




Rated 4.4/5 based on 782 customer reviews




Your Kitchen Transformed - Keto Chicken Thighs | Roasted Red Pepper Sauce!

Keto Chicken Thighs | Roasted Red Pepper Sauce! | #Parmesancrustedchicken #Bakedzucchini #Spicyfriedchickensandwich #Chickfilaspicychickenre...

Your Kitchen Transformed - Keto Chicken Thighs | Roasted Red Pepper Sauce!
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Thai Chicken Zucchini Noodles with Spicy Peanut Sauce #zoodlerecipes #chickenrecipes #dietrecipes #glutenfree #paleo #pasta #thaifood #Dillpicklepastasalad #Macaronisaladrecipe #Coldpastasaladrecipes #Sidedishesforbbq #Capresesaladrecipe #Tomatobasilmozzarellasalad 










Ingredients

  • 2 tablespoons of grape seed oil
  • 1 lb. of chicken tenders, diced
  • 2 tablespoons of grape seed oil
  • 2 zucchini, inspiralized
  • 1 large carrot, inspiralized
  • 1 red pepper, julienned
  • 1/3 cup of bean sprouts
  • 1/4 cup of fresh cilantro, diced
  • 1/4 cup of green onions, diced
  • sesame seeds (for garnish)
    • Spicy Peanut Sauce:
  • 1 garlic clove, minced
  • 4 tablespoons of peanut butter
  • juice of 1 lime
  • 3 tablespoons of coconut aminos (or tamari sauce)
  • 2 tablespoons of fresh cilantro, diced
  • 1/2 teaspoon of ground ginger
  • 1/4 teaspoon of red pepper flakes


Instructions

  1. In a small bowl, whisk together garlic, peanut butter, coconut aminos, lime juice, ground ginger, and red pepper flakes. Set aside.
  2. Heat a large skillet to medium high heat. Add grape seed oil and chicken tenders. Saute each side for 3-4 minutes. Remove from heat and let sit. Dice when cooled.
  3. In the same large skillet over medium high heat, add 2 tablespoons of grape seed oil, zucchini noodles, and carrot noodles. Flash stir fry for 2 minutes, stirring constantly.
  4. Remove noodles and place in large bowl along with chicken, red pepper, bean sprouts, fresh cilantro, green onions, and spicy peanut sauce. Toss till all noodles are coated.
  5. Serve and garnish with sesame seeds.

recipe adapted >>>>>  here






Rated 4.8/5 based on 5938 customer reviews

Your Kitchen Transformed - Thai Chicken Zucchini Noodles with Spicy Peanut Sauce

Thai Chicken Zucchini Noodles with Spicy Peanut Sauce #zoodlerecipes #chickenrecipes #dietrecipes #glutenfree #paleo #pasta #thaifood #Dillp...

Your Kitchen Transformed - Thai Chicken Zucchini Noodles with Spicy Peanut Sauce
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Everyday Baked Chicken | #Healthycasserolerecipes #Weightwatchersenchiladacasserole #Wwrecipeswithpoints #Weightwatcherschickenenchiladabake #Weightwatcherschickenrecipes #Wwchickenenchiladabake #Ketodinnerrecipes #Stuffedchickenrecipes #Easydinnerrecipes #Ketochickenrecipes #Chickenrecipeseasy #Chickenrecipesfordinner

Ingredients

  • 4 boneless skinless chicken breasts
  • 1 teaspoon of kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon oregano
  • 1/2 teaspoon paprika
  • Spray Oil

Instructions

  1. Preheat your oven to 425.
  2. Mix all of your dry spices together.
  3. Spray a baking pan with oil and place your chicken breasts on the pan.
  4. Sprinkle your spice mixture over the chicken and rub into the chicken with your hands. Repeat on the other side.
  5. Bake in the oven for 10 minutes and flip and bake for 10 more.

Recipe has been adapted from >>>>>  here

Your Kitchen Transformed - Everyday Baked Chicken

Everyday Baked Chicken | #Healthycasserolerecipes #Weightwatchersenchiladacasserole #Wwrecipeswithpoints #Weightwatcherschickenenchiladabake...

Your Kitchen Transformed - Everyday Baked Chicken
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#Cauliflowermashedpotatoes #Ketogroundbeefrecipes #Ketohamburgerrecipes #Ketocauliflowerziti #Ketocasserolerecipes #Roastedgarliccauliflowermash #Cauliflowermashedpotatoeshealthy #Califlowermashedpotatoes #Vegancauliflowermashedpotatoes #Healthysidedishes #Paleocauliflowermash #Cauliflowermashedpotatoesketo
















Ingredients

  • 1 15 oz can kidney beans
  • 1 cup almond milk
  • 1 tablespoon vanilla extract
  • 1/2 cup brown sugar
  • 1 cup cocoa powder
  • 1 cup whole wheat flour
  • 2 teaspoons baking powder
  • 1 3.5 oz package vegan dark chocolate
  • 4 tablespoons hazelnut brittle You can also sub it with chopped hazelnuts, or use sugar sprinkles or coconut flakes instead






Instructions

  1. Rinse and drain the kidney beans. Place them into a blender together with the brown sugar, almond milk, and cacao and blend until the mixture is smooth.
  2. Then transfer it to a medium bowl and stir in the whole-wheat flour, the baking powder, and vanilla. Spray the donut pan with cooking spray or grease it with vegan butter such as Earth Balance.
  3. Either use a spoon to fill each donut or fill the batter into a Ziploc bag and cut off one edge.
  4. Preheat the oven to 350 °F and bake the vegan chocolate hazelnut donuts for 9-11 minutes. Allow to cool down in the pan for a couple of minutes, then move them to a cooling rack.
  5. In the meantime, make the chocolate glaze. Melt a 3.5-ounce package vegan dark chocolate either by using a microwave or place the chocolate into a heatproof bowl and place it over a pan of barely simmering water. Once melted, cover the donuts with the chocolate and sprinkle with hazelnut brittle.



recipe adapated >>>>>  here




Rated 4.8/5 based on 765 customer reviews




Your Kitchen Transformed - Vegan Donuts with Chocolate Glaze

#Cauliflowermashedpotatoes #Ketogroundbeefrecipes #Ketohamburgerrecipes #Ketocauliflowerziti #Ketocasserolerecipes #Roastedgarliccauliflower...

Your Kitchen Transformed - Vegan Donuts with Chocolate Glaze
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#Pioneerwomanrecipes #Potatoesouppioneerwoman #Chickenandgravycrockpotslowcooker #Cookingrecipes #Delicioussoup #Soupandsalad #Knockyoursocksoffcrockpotsoup #Cheesypotatosoup #Potatosoupeasy #Bakedpotatosoupeasy #Homemadepotatosoup #Creamypotatosoup

 

Ingredients

  • 2 pounds Russet potatoes (about 2 large) peeled and cut into 1/2-inch pieces
  • 6 bacon slices
  • 1 onion chopped
  • 10 garlic cloves minced
  • 2 cups whole milk
  • 2 cups water
  • 1 cup shredded cheddar cheese
  • 1/4 cup all-purpose flour
  • 1 tablespoon chopped fresh chives
  • 1 teaspoon salt
  • 1/4 teaspoon pepper

Instructions

  1. Heat a large pot or dutch oven over medium heat. Add bacon to the pot and cook until crispy, 10-15 minutes. Transfer to a paper towel to drain. When cool, crumble into small pieces.
  2. Add onions to the pot with the bacon grease and cook until they soften, about 5 minutes, stirring occasionally.
  3. Add potatoes, garlic, salt, and pepper to the pot. Cook for a few minutes, stirring frequently.
  4. Add flour to the pot, and stir until the ingredients are well-mixed, a few minutes.
  5. Add water and stir until well-mixed. Add milk and stir. Bring to a boil over high heat, and then reduce heat to medium-low to simmer until the potatoes are cooked, about 15 minutes, stirring occasionally to prevent potatoes from sticking to the pan's bottom.
  6. Serve in bowls topped with crumbled bacon, shredded cheddar, and chopped chives.

recipe adapted  >>>>>  here

Your Kitchen Transformed - Creamy Potato Soup With Bacon And Cheese

#Pioneerwomanrecipes #Potatoesouppioneerwoman #Chickenandgravycrockpotslowcooker #Cookingrecipes #Delicioussoup #Soupandsalad #Knockyoursock...

Your Kitchen Transformed - Creamy Potato Soup With Bacon And Cheese
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MUSHROOM LASAGNA (VEGAN + GF) | #Veganrecipeseasy #Plantbasedrecipes #Rawveganrecipes #Dairyfreeketomealplan #Nondairyketorecipes #Cleanketorecipesdairyfree #Vegandishes #Veganeating #Veganfoods #Veggierecipes #Vegetariandishes #Vegancooking

Ingredients

  • Mushroom bolognese
  • 1 tbsp olive oil
  • 1 white onion, diced
  • 4 garlic cloves, minced
  • 1 small carrot, grated
  • 400 g button mushrooms, thinly sliced
  • 2 tbsp tomato puree
  • 1 tbsp balsamic vinegar
  • 2 tbsp mixed Italian dried herbs, Basil, oregano, thyme
  • 400 g chopped tomatoes
  • 240 ml vegetable stock
  • 1 tbsp cornflour, mixed with 2 tbsp cold water
  • For the lasagna
  • 12 gluten-free lasagna sheets
  • 1 tin Sacla' free-from Besciamella white sauce
  • Optional vegan cheese, , grated

Instructions

  1. Make the bolognese sauce
  2. Heat olive oil in a pan. Add the onions, garlic, grated carrot, salt and pepper and saute for a few minutes, until softened.
  3. Add the mushrooms and tomato puree. Mix to combine.
  4. Add the vinegar, herbs, chopped tomatoes and vegetable stock. Bring to a boil then reduce to a simmer.
  5. Add the cornflour mixture and simmer for approximately 10 minutes until reduced and thickened.
  6. Make the lasagna
  7. Preheat oven to 200C / 350f.
  8. Pre-cook lasagna sheets, according to packet's instructions.
  9. Add a small amount of sauce to the bottom of the pan, enough to coat the bottom.
  10. Add a layer of lasagna sheets.
  11. Smooth 2 tbsp white sauce on top.
  12. Then top with more bolognese. Repeat until the last layer of lasagna sheets.
  13. Top with the remainder of the bolognese sauce. Then smooth the rest of the white sauce on top. Add some grated vegan cheese, if desired.
  14. Bake 20 mins.

recipe adapted >>>>>  here

Your Kitchen Transformed - MUSHROOM LASAGNA (VEGAN + GF)

MUSHROOM LASAGNA (VEGAN + GF) | #Veganrecipeseasy #Plantbasedrecipes #Rawveganrecipes #Dairyfreeketomealplan #Nondairyketorecipes #Cleanketo...

Your Kitchen Transformed - MUSHROOM LASAGNA (VEGAN + GF)
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Homemade Banana Cream Coconut Butter Cups (Keto, Paleo, Vegan) | #Veganputtanesca #Cookingrecipes #Dessertrecipes #Healthyrecipes #Vegansweets #Veganbaking #Nocarbdiets #Ketosnacks #Lowcarbdesserts #Ketodiet #Lowcarbsweets #Ketodietrecipes







Ingredients

  • For the non-keto version
  • 1 cup chocolate chips of choice
  • 1/2 cup coconut butter, melted
  • 1/4 tsp natural banana extract
    • For the keto version
  • 1/2 cup coconut oil
  • 1/2 cup cocoa powder
  • 1/2 cup coconut butter, melted
  • 1/4 tsp natural banana extract
  • 1 serving sweetener of choice * See notes






Instructions

  1. Line an 18-count mini muffin tin with mini muffin liners and set aside. Alternatively, prepare a silicone mold.
  2. Melt your chocolate chips (or prepare your keto chocolate). Evenly distribute between the cups and refrigerate until firm.
  3. Prepare your coconut butter filling. Mix the melted coconut butter with banana extract- Ensure it is mixed well. Remove firm chocolate cups and evenly distribute the coconut butter filling amongst the cups. Refrigerate.
  4. Prepare extra chocolate chips/keto chocolate and top the chocolate cups.



RECIPE ADAPTED  >>>>>  here




Rated 4.6/5 based on 230 customer reviews




Your Kitchen Transformed - Homemade Banana Cream Coconut Butter Cups (Keto, Paleo, Vegan)

Homemade Banana Cream Coconut Butter Cups (Keto, Paleo, Vegan) | #Veganputtanesca #Cookingrecipes #Dessertrecipes #Healthyrecipes #Veganswee...

Your Kitchen Transformed - Homemade Banana Cream Coconut Butter Cups (Keto, Paleo, Vegan)
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5-ingredient white queso | #Cookingrecipes #Mexicandishes #Ethnicrecipes #Mexicanfoodrecipesauthentic #Dinnerrecipes #Chickendishes #Mexicanfoodrecipes #Quesoblancodip #Mexicanwhitecheesedip #Cheesediprecipes #Mexicanrestaurantcheesedip #Whitequesodipeasy

Ingredients

  • 1 lb pepperjack cheese
  • 8 oz full-fat cream cheese
  • ½ cup full-fat sour cream
  • 1 10oz can original Rotel tomatoes & green chilies, drained
  • ¾ cup whole milk (if needed)
  • *optional*
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp chili powder

Instructions

  1. In a medium pot over LOW heat, combine the cheese, cream cheese, sour cream, and Rotel.
  2. Let the mixture heat until the cheeses melt and a smooth cream forms, stirring often. This should take 15-20 minutes. Add the spices if desired. Add milk if needed.
  3. Once melted, serve immediately, or transfer to a slow cooker with a "warm" setting to keep dip warm and melted. Enjoy!

recipe adapted >>>>>  here

Your Kitchen Transformed - 5-ingredient white queso

5-ingredient white queso | #Cookingrecipes #Mexicandishes #Ethnicrecipes #Mexicanfoodrecipesauthentic #Dinnerrecipes #Chickendishes #Mexican...

Your Kitchen Transformed - 5-ingredient white queso
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#Ketodesserteasy #Ketodessertrecipeseasy #Lowcarbdessertseasy #Ketobrownieseasy #Ketomugcakeeasy #Ketosweetseasy #Ketocookieseasy #Ketonobakedesserts #Nocarbdiets #Ketodietrecipes #Ketorecipeseasy #Ketogenicrecipes





Ingredients

  • 2 tablespoons real butter
  • 2/3 cup all natural peanut butter, or your choice of nut butter
  • 1 cup unsweetened all natural shredded coconut
  • 4 drops of vanilla lakanto, 20% off with code MELISSA20
  • Note* if using a granulated sweetener add it to the butter when microwaving to melt.

Instructions

  1. Melt butter in microwave.
  2. Stir in peanut butter.
  3. Add sweetener and coconut. Mix well.
  4. Spoon onto sheet pan.
  5. Freeze for 5-10 minutes.
  6. Store in the refrigerator, bagged.

recipe adapted >>>>>  here

Your Kitchen Transformed - KETO NO BAKE COOKIES IN 5 MINUTES!

#Ketodesserteasy #Ketodessertrecipeseasy #Lowcarbdessertseasy #Ketobrownieseasy #Ketomugcakeeasy #Ketosweetseasy #Ketocookieseasy #Ketonobak...

Your Kitchen Transformed - KETO NO BAKE COOKIES IN 5 MINUTES!
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the motherload layered cookie bars | #Smoresbar #Shortbreadtoffeecookiebars #Dessertbars #Sweetrecipes #Yummysweets #Cookiedesserts #Cakemixcookies #Cakemixdesserts #Barcookiesrecipes #Chocolatecakemixrecipes #Oreodessert #Cakebars

Ingredients

  • Layer 1: Sugar Cookie
  • 1 Roll of Pillsbury Sugar Cookie Dough
  • Preheat oven to 350 degrees F. Press sugar cookie dough into bottom of a 9x13 inch baking dish that's been lined foil and sprayed with cooking spray.
  • Layer 2: Double Chocolate Chip Cookie
  • the recipe below makes double what you'll need for the bars, use half for recipe, extra for cookies
  • 1 cup butter
  • 1 cup white sugar
  • 3/4 cup brown sugar
  • 2 eggs
  • 1 tsp. vanilla
  • 1 3/4 cups flour
  • 1 1/4 cups cocoa powder I used Hershey’s Dark Chocolate Cocoa Powder
  • 2 tsps. baking soda
  • 1/4 tsp. salt
  • 1 1/2 cups chocolate chips
  • In a large bowl cream together the butter and sugars until light and fluffy. Slowly add eggs and vanilla until well combined.
  • In another bowl combine the flour, cocoa, baking soda and salt. Slowly add to wet ingredients then stir in chips. Layer 1/2 the recipe over sugar cookie layer, pressing gently.
  • Layer 3: Peanut Butter Cookie
  • 1 Cup creamy peanut butter
  • 1/2 Cup granulated sugar
  • 1 egg
  • Place all ingredients into a bowl and mix until combined. Press over chocolate cookie dough.
  • Layer 4: Chocolate Chip Cookie
  • the recipe below makes double what you'll need for the bars, use half for the recipe, extra for cookies
  • 2 sticks softened butter
  • 3/4 Cup granulated sugar
  • 3/4 Cup brown sugar
  • 2 eggs
  • 1 Tablespoon pure vanilla
  • 2 1/2 Cups all purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 bag chocolate chips

Instructions

  1. Preheat oven to 350 degrees F. For Sugar Cookie Dough Layer: Press sugar cookie dough into bottom of a 9x13 inch baking dish that's been lined foil and sprayed with cooking spray.
  2. For Double Chocolate Cookie Dough Layer: In a large bowl, cream together the butter and sugars until light and fluffy. Slowly add eggs and vanilla until well combined.
  3. In another bowl, combine the flour, cocoa, baking soda and salt. Slowly add to wet ingredients then stir in chips. Layer 1/2 the recipe over sugar cookie layer, pressing gently.
  4. For Peanut Butter Cookie Dough Layer: Place all ingredients into a bowl and mix until combined. Press over chocolate cookie dough.
  5. For Chocolate Chip Cookie Dough Layer: In a stand or electric mixer cream the butter and sugars until well combined. Beat in eggs and vanilla until combined. Place flour, baking soda and salt into a large bolw; mix to combine. Slowly add to wet ingredients along with chocolate chips. Spoon 1/2 of the dough evenly over peanut butter cookie dough but don't press, just leave uneven. Bake for 35-45 minutes or until center of dough is cooked mostly through. Edges will be brown. I covered pan with foil during the last 15 minutes of baking.
  6. Let cookies cool completely. Lift out of pan with edges of foil. I cut off 1/2 inch edges and just used softer centers, but do as you wish. Edges are crispier. Drizzle top with 1/2 Cup melted chocolate chips if desired.

recipe adapated >>>>>  here

Your Kitchen Transformed - the motherload layered cookie bars

the motherload layered cookie bars | #Smoresbar #Shortbreadtoffeecookiebars #Dessertbars #Sweetrecipes #Yummysweets #Cookiedesserts #Cakemix...

Your Kitchen Transformed - the motherload layered cookie bars
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