S'mores Cookie Bars | #Smoresdessert #Smoresstuffedcookies #Fooddeserts #Birthdaytreats #Desertsrecipes #Easysummerdesserts #Birthdaytreats #Easysummerdesserts #Summerdessertseasy #Fundessertstomake #Birthdaydessertideas #Funfetticakemixrecipes


Ingredients

  • 1/2 cup butter, softened
  • 2/3 cup light brown sugar
  • 1 egg
  • 1 teaspoons vanilla extract
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cups All-Purpose Flour
  • 3/4 cup fine graham cracker crumbs
  • 1/2 cup marshmallow cream
  • 1/2 cup chocolate semi-sweet chocolate chips

Instructions

  1. Preheat oven to 350ºF. Line an 8x8 baking dish with parchment paper or foil.
  2. Beat together the butter and sugar. Mix in the egg and vanilla.
  3. Mix in the baking soda, salt, flour, and graham cracker crumbs until dough forms.
  4. Press 3/4 of the dough into the bottom of the prepared baking dish. Spread the marshmallow cream over top. Sprinkle the chocolate chips over the cream.
  5. Press the remaining cookie dough over top of the chocolate chips. Bake for 20 minutes.
  6. Let cool before cutting and serving.

recipe adapted  >>>>>  here

Your Kitchen Transformed - S'mores Cookie Bars

S'mores Cookie Bars | #Smoresdessert #Smoresstuffedcookies #Fooddeserts #Birthdaytreats #Desertsrecipes #Easysummerdesserts #Birthdaytre...

Your Kitchen Transformed - S'mores Cookie Bars
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CHICKEN ENCHILADA CASSEROLE RECIPE | #Chickenandricerecipes #Chickenenchiladaswithwhitesauce #Chickenandricecasserolerecipes #Creamychickenenchiladas #Cheesychickenandricecasserole #Mexicanfoodrecipes #Weightwatchersmeals #Weightwatcherdinners #Wwrecipeswithpoints #Weightwatchersburritocasserole #Corntortillachipsbaked #Skinnychickenenchiladas

Ingredients

  • 1 cup sliced yellow onion
  • 2 cups shredded rotisserie chicken
  • 2 cups red enchilada sauce; divided
  • 1 cup black beans; drained and rinsed
  • 1 cup pinto beans; drained and rinsed
  • 1/4 cup freshly chopped cilantro
  • 1/4 tsp salt
  • 1/8 tsp freshly ground pepper
  • 2 avocados, pitted, peeled and sliced
  • 6-8 corn tortillas
  • 2 cups shredded sharp cheddar cheese
  • 1/2 cup sliced black olives
    • Optional Toppings:
  • sour cream
  • diced tomatoes
  • chopped cilantro
  • diced green onions

Instructions

  1. Preheat oven to 350 degrees F.
  2. Heat a large skillet over medium high heat and add sliced onions. Let onions cook till they turn a golden brown color; stirring occasionally. Remove from skillet and set aside.
  3. In the same skillet add the shredded chicken, 1 1/2 cups enchilada sauce, black beans, pinto beans, and cilantro. Season with salt and pepper. Let simmer over medium-high heat, stirring occasionally for 3-5 minutes.
  4. In an 8″x8″ casserole dish tear up 3-4 of the corn tortillas into 1″ pieces, and layer them on the bottom of the dish. Spoon half of the chicken filling on top of the torn tortilla pieces.
  5. Layer the caramelized onions on top of the chicken filling, then lay the avocado slices on top of the onions. Spoon the remaining chicken filling over the avocados.
  6. Tear up the remaining 3-4 corn tortillas to make a top layer over the chicken filling. Drizzle the remaining 1/2 cup of enchilada sauce evenly over the top layer. Cover with foil and bake for 20 minutes.
  7. Remove foil and top with the shredded cheddar cheese, and black olives. Bake for an additional 5 minutes, or until cheese is melted and bubbly. Let sit for a few minutes before slicing.
  8. Serve with sour cream and diced tomatoes. Enjoy!

RECIPE ADAPTED >>>>>  here

Your Kitchen Transformed - CHICKEN ENCHILADA CASSEROLE RECIPE

CHICKEN ENCHILADA CASSEROLE RECIPE | #Chickenandricerecipes #Chickenenchiladaswithwhitesauce #Chickenandricecasserolerecipes #Creamychickene...

Your Kitchen Transformed - CHICKEN ENCHILADA CASSEROLE RECIPE
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The Best Chile-Lime Fish Taco Bowls with Citrus Crema | #Whole30recipes #Wholefoodrecipes #Healthyrecipes #Realfoodrecipes #Cookingrecipes #Whole30diet #Powerbowls #Shrimptacobowl #Paleorecipes #Whole30recipes #Wholefoodrecipes #Cookingrecipes 

Ingredients

  • For the fish:
  • 1 1/2-2 pounds firm white fish, like cod, rockfish, or halibut
  • 1/3 cup freshly squeezed lime juice (from 2-3 limes)
  • 1/2-1 teaspoon dried chipotle chowder
  • 1 teaspoon sea salt
    • For the crema:
  • 1/2 cup paleo-friendly mayonnaise
  • 1-2 Tablespoons freshly squeezed lime juice (1/2 lime)
  • 2-3 Tablespoons freshly squeezed orange juice (1/2 orange)
  • 1/4 teaspoon sea salt
  • 1/8-1/4 teaspoon dried chipotle powder
    • For the salad
  • 1 small head of cabbage (red or green or half of each)
  • Guacamole or diced avocados
  • 2 limes, cut into wedges
  • Toasted pumpkin seeds (pepitas), optional
  • Pico de gallo or either of the pineapple salsa recipes linked in the post

Instructions

  1. Place the fish in a large shallow dish or ziptop bag.
  2. Combine the lime juice, dried chipotle powder (more if you'd like it spicier), and sea salt. Pour it over the fish. Chill the fish and let it marinate for at least 2 hours and up to 6 hours.
  3. Combine all of the ingredients for the crema and chill until ready to serve.
  4. Shred the cabbage and prep the guac and salsa (if needed).
  5. Cook the fish by grilling it over medium-high heat in a greased grill pan or in a skillet over medium-high heat in a little coconut oil.
  6. To assemble bowls, put a bed of shredded cabbage in each bowl. Top with a couple pieces of fish, a couple scoops of salsa, guac, and a sprinkle of pepitas. Serve with lime wedges and a drizzle of crema.

RECIPE ADAPTED  >>>>>  here

Your Kitchen Transformed - The Best Chile-Lime Fish Taco Bowls with Citrus Crema

The Best Chile-Lime Fish Taco Bowls with Citrus Crema | #Whole30recipes #Wholefoodrecipes #Healthyrecipes #Realfoodrecipes #Cookingrecipes #...

Your Kitchen Transformed - The Best Chile-Lime Fish Taco Bowls with Citrus Crema
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Blueberry Oatmeal Greek Yogurt Muffins | #Powermuffins #Chocolatebananaproteinmuffins #Blueberrymuffinswithgreekyogurt #Healthyblueberrymuffinswithgreekyogurt #Chocolateproteinpowdermuffins #Kidsproteinmuffins #Blueberryoatmealgreekyogurtmuffins #Healthysnacks #Healthyeating #Healthydesserts #Snackrecipes #Yummyfood

Ingredients

  • 1 cup + 1 tbsp all-purpose flour, divided
  • 1 cup rolled oats
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 2 large eggs, lightly beaten
  • 1 cup plain Greek yogurt
  • 1/3 cup honey
  • 1/4 cup milk
  • 2 tsp vanilla extract
  • 1 cup blueberries, frozen or fresh

Instructions

  1. Preheat your oven to 350 degrees F and either grease a muffin pan or line with 12 silicone liners.
  2. Combine 1 cup flour, oats, baking powder and salt in a large bowl.
  3. In a medium bowl, whisk together the eggs, yogurt, honey, milk, and vanilla until well combined.
  4. Stir the wet ingredients into the dry ingredients until combined.
  5. Toss the blueberries in the remaining flour and then carefully fold them into the batter.
  6. Divide the batter evenly among the muffin cups, filling to the top.
  7. Bake for 18-20 minutes, or until the tops are firm and just starting to turn golden. A toothpick should come out clean.
  8. Allow the muffins to cool completely in pan before transferring them to a storage container or eating.

recipe adapted >>>>>  here

Your Kitchen Transformed - Blueberry Oatmeal Greek Yogurt Muffins

Blueberry Oatmeal Greek Yogurt Muffins | #Powermuffins #Chocolatebananaproteinmuffins #Blueberrymuffinswithgreekyogurt #Healthyblueberrymuff...

Your Kitchen Transformed - Blueberry Oatmeal Greek Yogurt Muffins
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VEGETABLE POTATO FRITTERS | #VEGETABLE #POTATO #FRITTERS #Vegandishes #Veganfoods #Veggierecipes #Veganeating #Vegetariandishes #Wholefoodrecipes #Veganeating #Veganfoods #Vegetarianveganrecipes #Vegancooking

Ingredients

  • For the vegetable potato fritters:
  • 3/4 cup red lentils
  • 1 small red onion, chopped
  • 2 cloves of garlic
  • 2 medium-sized potatoes (raw)
  • 1 medium-sized carrot
  • 5 tablespoons all-purpose flour
  • 1/2 teaspoon smoked paprika powder
  • 1 teaspoon regular paprika powder
  • 1 teaspoon majoram
  • salt
  • black pepper, to taste
  • For the sriracha mayonnaise:
  • 3 tablespoons vegan mayonnaise
  • 1 teaspoon tomato paste
  • 1 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika powder
  • salt
  • black pepper, to taste
  • sriracha sauce, to taste

Instructions

  1. Cook the red lentils according to the instructions on the package. Peel and grate the potatoes and the carrot.
  2. In a large bowl, combine them with the cooked red lentils, the garlic, the onion, the flour, and the spices and stir well.
  3. Heat some oil in a large pan, and add about 1 1/2 heaped tablespoons for each fritter. Cook them on medium heat in a son-sticky pan for three to four minutes on each side. Alternatively, you can also make them in the oven for an oil-free version (about 20 minutes, flipping halfway).
  4. For the vegan sriracha mayonnaise, combine all ingredients and stir well.
  5. Serve the fritters with a green salad and the sriracha mayonnaise. Enjoy!

recipe adapted >>>>>  here

Your Kitchen Transformed - VEGETABLE POTATO FRITTERS

VEGETABLE POTATO FRITTERS | #VEGETABLE #POTATO #FRITTERS #Vegandishes #Veganfoods #Veggierecipes #Veganeating #Vegetariandishes #Wholefoodre...

Your Kitchen Transformed - VEGETABLE POTATO FRITTERS
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Lemon Blueberry Bundt Cake | #Lemon #Blueberry #Bundt #Cake #LemonCake #BlueberryCake #Blueberrylemonpoundcakeeasy #Blueberrylemonbundtcakerecipes #Lemonblueberrybundtcakerecipes #Blueberrylemonpoundcakerecipe #Lemonblueberrycakebox #Dessertrecipes #Lemonblueberrybundtcake #Buntcakerecipes #Lemonblueberrypoundcake #Whitechocolateraspberrybundtcake #Blueberrycakerecipes #Lemonblueberrybread




Ingredients

  • 2 3/4 cups flour
  • 1 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup butter
  • 2 cup sugar
  • 4 large eggs
  • 3 tablespoons lemon juice about 2 large lemons
  • 2 tablespoons lemon zest about 2 large lemons
  • 1 teaspoon vanilla
  • 1 cup sour cream
  • 3 cup blueberries mix with 2 tablespoons flour.
  • Icing
  • 1 1/2 tablespoons butter, melted
  • 2 cups powdered sugar
  • 1/3 cups lemon juice
  • pinch salt
  • 1 tablespoon lemon zest

Instructions

  1. Preheat the oven to 350 degrees.
  2. Grease and flour a bundt pan.
  3. Mix together the flour, baking powder, baking soda, and salt. Set aside.
  4. Beat the butter and sugar on medium-high for about 3 minutes.
  5. Add your eggs 1 at a time, beating after each addition.
  6. Continue beating adding a bit of the flour mixture to the egg mixture in intervals, a bit at a time.
  7. Add the lemon juice, zest, vanilla, and sour cream. Gently stir these into the batter with a spatula or wooden spoon.
  8. Gently fold in the blueberries.
  9. Spread the batter into the prepared bundt pan. 
  10. Bake for 60 minutes, check for doneness. If a knife in the center doesn’t come back clean, put the cake back in for another 10-15 minutes. (note: if the top is brown but the center isn’t cooked, cover the top with aluminum foil to keep from burning)

Icing

  • Beat the powdered sugar, lemon juice, salt, and zest together.
  • Slowly beat in the melted butter into the sugar and lemon combo. Beat until combined well.
  • Let cool a bit until the desired consistency for pouring.
  • Pour over your cake, let cool.

recipe adapted >>>>>  here

Your Kitchen Transformed - Lemon Blueberry Bundt Cake

Lemon Blueberry Bundt Cake | #Lemon #Blueberry #Bundt #Cake #LemonCake #BlueberryCake #Blueberrylemonpoundcakeeasy #Blueberrylemonbundtcaker...

Your Kitchen Transformed - Lemon Blueberry Bundt Cake
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BEST EVER MAPLE CHOCOLATE CHIP COOKIES RECIPE | #Neimanmarcuschocolatechipcookies #Bestchocolatechipcookies #Easychocolatechipcookies #Cookiedesserts #Dessertrecipes #Monstercookies #Softchocolatechipcookierecipe #Simplechocolatechipcookierecipe #Gooeychocolatechipcookies #Softandchewychocolatechipcookies #Basicchocolatechipcookies #Classicchocolatechipcookies




Ingredients

  • 3/4 cup packed coconut sugar (or brown sugar if you don’t have coconut)
  • 1/4 cup maple syrup
  • 1/2 cup coconut oil (softened)
  • 2-3 tbsp almond butter (melted)
  • 1/2 teaspoons each vanilla bean and butter extract (or 1 tsp vanilla)
  • 2 eggs
  • 1 and 2/3 cups Rice Flour (you can also use All-Purpose Gluten Free Flour mix )
  • 2 tbsp potato or arrowroot starch
  • 1 teaspoon gluten-free baking powder
  • 1/2 teaspoon baking soda or cream of tartar (for extra fluff)
  • dash of sea salt
  • 1 tbsp cinnamon
  • 1/2 cup dairy free dark chocolate chip (enjoy life brand is good)
  • Optional add in -> 1/2 cup gluten free cocoa granola mix (I use love grown foods)

Instructions

  1. preheat oven to 375°F. In mixing bowl, beat sugars, coconut oil, and extracts, and nut butter with mixer until smooth, then whip in the eggs until fluffy.
  2. Set aside.
  3. In another bowl, combine your the rest of your dry ingredients, and mix well.
  4. Then add in your optional granola and chocolate chips and mix again.
  5. Add your dry mix to the sugar/butter and stir all together.
  6. I then chilled in fridge for 5 minutes.
  7. Scoop onto cookie sheet and bake for 7-8 minutes or so.
  8. Let them cool after since they will be soft in the middle.

recipe adapted  >>>>>  here

Your Kitchen Transformed - BEST EVER MAPLE CHOCOLATE CHIP COOKIES RECIPE

BEST EVER MAPLE CHOCOLATE CHIP COOKIES RECIPE | #Neimanmarcuschocolatechipcookies #Bestchocolatechipcookies #Easychocolatechipcookies #Cooki...

Your Kitchen Transformed - BEST EVER MAPLE CHOCOLATE CHIP COOKIES RECIPE
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