Homemade Crunchwrap Supreme | #Cookingrecipes #Yummyfood #Foodanddrink #Appetizerrecipes #Healthysnacks #Appetizersnacks #Hamburgermeatrecipes #Healthyfamilymeals #Chickenavocadoburrito #Gfdinnerrecipes #Barbecuechickentostadas #Cookingrecipes

Ingredients

• 1 lb ground meat
• 1 packet taco seasoning mix
• 6 burrito size flour tortillas
• 6 tostada shells
• 1 cup of sour cream
• 2 cups of shredded lettuce
• 1 diced tomato
• 1 cup shredded Mexican cheese blend
• Nacho Cheese

Instructions

1. In a skillet or large cooking pan, cook and crumble the ground beef over medium-high heat. When it is no longer pink, drain the grease.
2. Place meat back into the pan and stir the taco seasoning mix as well as the water it calls for on the packet. Cook according to the package instructions.
3. Warm up the nacho cheese sauce in the microwave and set aside.
4. Place the flour tortillas on a plate and warm in the microwave for about 20 seconds.
5. Lay one tortilla on a flat surface. Spread a couple of tablespoons of nacho cheese in the middle of the tortilla.
6. Place ½ cup of taco meat on top of the nacho cheese.
7. Next, add the tostada shell, a thin layer of sour cream, lettuce, tomato, and lastly, the shredded Mexican cheese.
8. To fold into the actual crunchwrap, start with the bottom of the tortilla and fold the edge up to the center of the fillings. Keep doing that, folding as tight as possible, as you work your way around the tortilla.
9. Spray another skillet or cooking pan with cooking spray and heat over medium heat. Place the crunchwrap supreme, seam-side down, onto the skillet. Cook for 2-3 min., or until golden brown.
10. Flip over and cook the other side for another 2-3 min or until golden brown.
11. Cook the rest of your crunchwraps and eat immediately.

Recipe adapted >>>>>  here

Your Kitchen Transformed - Homemade Crunchwrap Supreme

Homemade Crunchwrap Supreme | #Cookingrecipes #Yummyfood #Foodanddrink #Appetizerrecipes #Healthysnacks #Appetizersnacks #Hamburgermeatrecip...

Your Kitchen Transformed - Homemade Crunchwrap Supreme

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Fettuccine with Roasted Pepper Sauce | #Vegetarianrecipes #Cookingrecipes #Ramennoodlerecipes #Kungpaonoodles #Spicythainoodles #Healthydinnerrecipes #Pastadishes #Cookingrecipes #Yummydinners #Pastanoodles #Yummyfood #Comfortfood

Ingredients

• 8 oz fettuccine
• 1/2 lb chicken, cut into pieces
• 1 tbsp olive oil
• 1 garlic cloves, finely chopped
• 16 oz jar roasted peppers
• 1/2 cup Half&Half (or heavy cream)
• 1/4 cup chopped fresh parsley
• salt and pepper
• grated Parmesan cheese to garnish

Instructions

1. Prep the ingredients: 1) Bring a large pot of water to a boil and cook fettuccine according to the package instructions. Drain, rinse with cold water and set aside. 2) Meanwhile, chop half of the peppers into small pieces. Place the remaining peppers (with the liquid from the jar) into a food processor or bullet blender and process until smooth.
2. Add olive oil to a large, non-stick pan and cook the chicken for 5 minutes on medium heat. Season with some salt and pepper.
3. Add garlic and cook for about 30 seconds.
4. Add chopped and blended peppers and Half&Half.
5. Cook, stirring occasionally for about 10 minutes, until the sauce starts to thicken.
6. Add fettuccine and parsley and mix everything well. Sprinkle with Parmesan cheese and enjoy!

recipe adapted >>>>>  here

Your Kitchen Transformed - Fettuccine with Roasted Pepper Sauce

Fettuccine with Roasted Pepper Sauce | #Vegetarianrecipes #Cookingrecipes #Ramennoodlerecipes #Kungpaonoodles #Spicythainoodles #Healthydinn...

Your Kitchen Transformed - Fettuccine with Roasted Pepper Sauce

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SLOW COOKER RICOTTA ROSEMARY CREAMED CORN | #Fallcocktailsforacrowd #Cookingrecipes #Holidayrecipes #Thanksgivingmenu #Thanksgivingsidedishes #Holidaycooking #Cookingrecipes #Holidayrecipes #Slowcookerrecipes #Crockpotrecipes #Vegetablerecipes #Holidaycooking

Ingredients

• 2 pounds frozen corn kernels , divided
• 1/2 cup heavy cream
• 4 ounces (1/2 package) cream cheese, cubed
• 1 cup ricotta cheese
• 1 tablespoon flour
• 1 tablespoon sugar
• 1 teaspoon sea salt from McCormick® Sea Salt Grinder
• 1/2 teaspoon McCormick® Garlic Powder
• 1/4 teaspoon McCormick® Onion Powder
• 1/4 teaspoon McCormick® Black Pepper, Ground
• 1/4 teaspoon McCormick® Paprika
• 1/4 teaspoon McCormick® Rosemary Leaves
• 1/4 teaspoon McCormick® Thyme Leaves
• 2 tablespoons butter, cubed

Instructions

1. Place 1 cup of the corn, cream, cream cheese, ricotta, flour, sugar and all of the seasonings in blender container; cover. Blend on high speed until smooth.
2. Spray inside of slow cooker with no stick cooking spray. Mix remaining corn, butter and blended corn mixture in slow cooker until blended. Cover.
3. Cook 4 to 6 hours on LOW or 2 to 4 hours on HIGH until desired consistency, stirring occasionally. Season with additional salt and pepper to taste, if desired. Stir well before serving.

recipe adapted >>>>>  here

Your Kitchen Transformed - SLOW COOKER RICOTTA ROSEMARY CREAMED CORN

SLOW COOKER RICOTTA ROSEMARY CREAMED CORN | #Fallcocktailsforacrowd #Cookingrecipes #Holidayrecipes #Thanksgivingmenu #Thanksgivingsidedishe...

Your Kitchen Transformed - SLOW COOKER RICOTTA ROSEMARY CREAMED CORN

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Chicken Pad Thai | #Chickenpadthairecipe #Cookingrecipes #Chinesefood #Pastarecipes #Healthyrecipes #Asiancooking #Vegetarianrecipes #Foodvideos #Vegandinner #Easydinnerrecipes #Ramennoodlerecipeseasy #Ricenoodlerecipes

Ingredients

• 10 oz Thai rice noodles
• 1 lb boneless skinless chicken breasts, sliced into small strips, or 1 lb extra large shrimp, peeled and deveined
• 2 Tbsp vegetable oil
• 1/4 cup packed dark-brown sugar
• 1/4 cup soy sauce
• 2 Tbsp rice vinegar
• 1 Tbsp lime juice
• 1 Tbsp fish sauce
• 1 red bell pepper, sliced into thin strips and strips halved
• 1 1/2 cups matchstick carrots
• 2 cloves garlic
• 5 green onions, whites minced, greens sliced into 1-inch pieces
• 2 cups bean sprouts
• 3 large eggs
• 1/2 cup unsalted peanuts, chopped
• 1/3 cup cilantro, chopped
• Red pepper flakes and sesame seeds (optional)

Instructions

1. Prepare rice noodles according to directions listed on package. In a mixing bowl, whisk together brown sugar, soy sauce, rice vinegar, lime juice and fish sauce, set aside.
2. While noodles are cooking, heat oil in a wok or a 12-inch deep saute pan set over medium-high heat. Add chicken and saute until cooked through, about 6 minutes. If using shrimp cook about 1 1/2 minutes per side or until opaque.
3. Transfer to a plate, leaving oil in pan. Add bell pepper and carrots saute 1 - 2 minutes then add garlic, green onions and bean sprouts saute 1 minute longer.
4. Push veggies to edges of pan and crack eggs into center. Cook and scramble until eggs have cooked through. Add in chicken, noodles and sauce and toss everything together and cook 1 - 2 minutes.
5. Serve warm topped with cilantro, peanuts and optional red pepper flakes and sesame seeds.

Recipe adapted >>>>>  here

Your Kitchen Transformed - Chicken Pad Thai

Chicken Pad Thai | #Chickenpadthairecipe #Cookingrecipes #Chinesefood #Pastarecipes #Healthyrecipes #Asiancooking #Vegetarianrecipes #Foodvi...

Your Kitchen Transformed - Chicken Pad Thai

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Crack Chicken Noodle Soup | #Creamytuscangarlictortellinisoup #Crackchickennoodlesoup12tomatoes #Tortellinirecipessoup #Italiantortellinisoup #Tortellinisouphealthy #Coldweatherfood #Souprecipeshealthy #Vegetarianrecipes #Healthydinnerrecipes #Fallsouprecipes #Delicioussoup #Soupsandstews

Ingredients

• 3 cups chopped cooked chicken (I used rotisserie chicken)
• 1 (10.75-oz) can condensed cheese soup
• 6 cups chicken broth
• 1 cup milk
• 2 stalks celery, chopped
• 2 carrots, thinly sliced
• 1 (1-oz) package Hidden Valley Original Ranch Salad Dressing & Seasoning Mix
• 1 (2.25-oz) package Oscar Mayer Real Bacon Bits
• 1 cup shredded cheddar cheese
• 8-oz dried fine egg noodles, uncooked

Instructions

1. In a large stockpot/Dutch oven, combine cooked chicken, cheese soup, chicken broth, milk, chopped celery, sliced carrots,Hidden Valley Original Ranch Salad Dressing & Seasoning Mix and Oscar Mayer Real Bacon Bits.
2. Bring to a boil over medium-high heat. Reduce heat to simmer and cook for 20 to 25 minutes, until vegetables are soft.
3. Stir in dried noodles and shredded cheddar cheese. Cook for 5 minutes, until noodles are soft.

Recipe adapted >>>>>  here

Your Kitchen Transformed - Crack Chicken Noodle Soup

Crack Chicken Noodle Soup | #Creamytuscangarlictortellinisoup #Crackchickennoodlesoup12tomatoes #Tortellinirecipessoup #Italiantortellinisou...

Your Kitchen Transformed - Crack Chicken Noodle Soup

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Twice Baked Potato Casserole | #Hasselbackpotatoes #Roastedpotatoescrispy #Mashedpotatocasserole #Loadedmashedpotatoes #Thebestcrispyroastpotatoesever #Healthyfamilymeals #Potatosidedishes #Twicebakedpotatocasserolerecipe #Twicebakedpotatocasserole #Bakedchickenrecipes #Quickandeasydinnerrecipes #Loadedbakedpotatocasserole

Ingredients

• 7 medium red potatoes - baked
• 1/4 tsp salt and pepper
• 1 lb bacon, cooked and crumbled
• 3 c sour cream
• 2 c mozzarella cheese, shredded
• 2 c cheddar cheese, shredded
• 3 green onion, sliced

Instructions

1. Cut baked potatoes into 1 inch cubes. Place half in a greased 13 x 9 baking dish.
2. Sprinkle with half the salt,pepper and bacon.
3. Top with half the sour cream and then the cheeses. Repeat layers.
4. Bake uncovered at 350° for 20-25 minutes or until cheeses are melted. Sprinkle with the sliced onion.

Recipe adapted >>>>>  here

Your Kitchen Transformed - Twice Baked Potato Casserole

Twice Baked Potato Casserole | #Hasselbackpotatoes #Roastedpotatoescrispy #Mashedpotatocasserole #Loadedmashedpotatoes #Thebestcrispyroastpo...

Your Kitchen Transformed - Twice Baked Potato Casserole

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Slow Cooker General Tso's Chicken | Easycrockpotrecipes Crockpotorangechickenhealthy Easyfoodrecipes Orangechickeneasycrockpot Crockpotchickenrecipes Crockpotdinner Honeygarlicchickencrockpot Porktenderloinrecipesincrockpot Porkloincrockpotrecipes Crockpotchickenrecipes Crockpotrecipesdinner Easycrockpotrecipes

Ingredients

• 3 chicken breasts cut into bite sized pieces
• 1/4 cup cornstarch
• 2 tablespoons vegetable oil
• 1 cup hoisin sauce
• 4 tablespoons rice wine vinegar
• 4 tablespoons light brown sugar
• 2 teaspoons sesame oil
• green onions for serving if desired
• sesame seeds for serving if desired

Instructions

1. Add chicken and cornstarch to a large ziplock bag. Toss to coat the chicken with the cornstarch.
2. Heat oil in a large skillet or wok.
3. Saute chicken until golden brown on both sides about 2 minutes on each side. (Note the chicken will not be fully cooked and that is ok)
4. Add the chicken to the slow cooker.
5. Add hoisin sauce, vinegar, sugar and sesame oil to a medium bowl and whisk until combined.
6. Pour the sauce onto the chicken and stir to coat the chicken.
7. Cook on low for 2-3 hours.
8. Serve with green onions and sesame seeds for serving, if desired.

Recipe adapted >>>>>  here

Your Kitchen Transformed - Slow Cooker General Tso's Chicken

Slow Cooker General Tso's Chicken | Easycrockpotrecipes Crockpotorangechickenhealthy Easyfoodrecipes Orangechickeneasycrockpot Crockpotc...

Your Kitchen Transformed - Slow Cooker General Tso's Chicken

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Zucchini Lasagna With Ground Beef | #Lowcarbrecipes #Salmonrecipesbaked #Ketochickenrecipes #Cookingrecipes #Ketodinnerrecipes #Fishrecipes #Squashlasagna #Lasagnaketozucchini #Ketozucchinirecipes #Optaviazucchinilasagna #Zucchinirecipescasserole #Groundturkeyzucchinilasagna

Ingredients

• 20 ounces zucchini (about 2 large or 3 medium, peeling is unnecessary)
• 1 pound extra lean ground beef (95% lean is ideal, no less than 90% to avoid a greasy wet dish)
• 15 ounces canned unsalted tomato sauce (check the ingredients label to make sure no salt is listed)
• 1 cup finely chopped onion (about 1 small onion)
• 1 1/2 cups (5oz) shredded mozzarella cheese (I use low moisture part skim)
• 1/2 cup (2.2oz) finely grated parmesan cheese (should be powder-like, finer than sand)
• 1 tablespoon olive oil
• 1 tablespoon dried oregano
• 2 teaspoons salt
• 1/4 teaspoon ground cayenne

Instructions

1. Making the meat sauce:
2. Heat a high-sided pan over medium heat until hot (I use a 10-inch wide nonstick pan with 3-inch high sides). Add olive oil to coat the bottom of the pan. Add onions and cook until softened, about 5 minutes, stirring occasionally.
3. Add ground beef to the pan. Cook until it's no longer pink, about 5 minutes, breaking it apart as it cooks.
4. Add tomato sauce, stirring it in. Bring to a simmer over medium-high heat, then gradually reduce the heat as needed to maintain a simmer. Simmer for about 10 minutes to thicken the sauce, stirring frequently. The resulting sauce should be thick, easily clinging to the meat and onions; this helps reduce excess moisture in the resulting lasagna.
5. Add oregano, salt, and cayenne. Stir for a minute until well-mixed. Turn off the heat.
6. Assembling and baking the lasagna:
7. Position an oven rack in the lower half of the oven, and preheat to 375 F. Set aside an 8x8 inch baking dish.
8. For each zucchini, slice off both ends and discard them. Stand the zucchini vertically on a stable flat end, and carefully slice along its length into 1/8 - 1/4 inch thick strips. Don't worry if the slices aren't perfect because it won't affect the deliciousness of the lasagna.
9. Arrange about one-third of the zucchini slices along the bottom of the baking dish so that they are slightly overlapping in a criss-cross pattern. Evenly spread about half of the meat sauce over the zucchini. Distribute about 1/2 cup of mozzarella cheese on top of the meat sauce.
10. Repeat with another zucchini layer, a meat sauce layer, and a cheese layer.
11. Top with remaining zucchini slices. Add another 1/2 cup mozzarella cheese and 1/2 cup parmesan cheese on top of the zucchini. Give the baking dish a quick shake so the cheeses spread out and settle into cracks.
12. Bake uncovered at 375 F until the lasagna is golden brown on top, about 45 minutes. Let it cool for at least 15 minutes to allow the lasagna to set and cease bubbling before slicing.

recipe adapted >>>>>  here

Your Kitchen Transformed - Zucchini Lasagna With Ground Beef

Zucchini Lasagna With Ground Beef | #Lowcarbrecipes #Salmonrecipesbaked #Ketochickenrecipes #Cookingrecipes #Ketodinnerrecipes #Fishrecipes ...

Your Kitchen Transformed - Zucchini Lasagna With Ground Beef

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Parmesan Crusted Chicken with Bacon Cream Sauce | #Nocarbdiets #Ketodietrecipes #Ketorecipeseasy #Ketogenicrecipes #Lowcarbketo #Healthyrecipes #Ketohotdogbuns #Ketoorangechicken #Ketobeefandbroccoli #Ketodietforbeginnerslosingweight #Ketorecipesketogenic #Frostyrecipe

Ingredients

• 1 lb chicken breasts (about 3 large breasts)
• 3 tbsp mayo
• 4 tbsp shredded parmesan cheese
• 3 slice bacon, fried and crumbled (reserve 2-3 tbsp bacon grease)
• 1/2 cup heavy cream
• 1 tbsp cream cheese
• 1/2 tsp garlic powder
• pinch of salt and pepper

Instructions

1. Preheat oven to 400 degrees
2. Pat chicken dry. Use a silicone basting brush to spread mayo evenly on top of chicken.
3. Top each breast with 1T parmesan cheese and place in baking dish.
4. Bake uncovered 40-45 minutes until internal temperature is approx. 160 degrees and juices run clear.
5. When the chicken has about 10 minutes left in the oven, begin sauce.
6. Using a non-stick skillet, warm up the reserved bacon grease over MED LOW heat. Be sure it does not start sizzling or bubbling.
7. Whisk in the heavy cream until well combined. Continue whisking until the mixture starts to foam up on the edges of the skillet.
8. Add the cream cheese and whisk until smooth. Add last tbsp of parmesan and garlic powder and whisk until smooth.
9. Toss in a few bacon pieces, making sure to leave enough for the top of the chicken.
10. Each breast should be topped with 2-3 tbsp of sauce and a few bacon crumbles. Leftover sauce may be refrigerated in an airtight container for up to 1 week

Recipe adapted >>>>>  here

Your Kitchen Transformed - Parmesan Crusted Chicken with Bacon Cream Sauce

Parmesan Crusted Chicken with Bacon Cream Sauce | #Nocarbdiets #Ketodietrecipes #Ketorecipeseasy #Ketogenicrecipes #Lowcarbketo #Healthyreci...

Your Kitchen Transformed - Parmesan Crusted Chicken with Bacon Cream Sauce

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Spinach and Cheese Stuffed Shells | #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 - Spinach and Cheese Stuffed Shells

Spinach and Cheese Stuffed Shells | #Hamburgermeatrecipes #Tortellinirecipescrockpot #Crockpottortellinisoup #Sandwichrecipes #Spinachtortel...

Your Kitchen Transformed - Spinach and Cheese Stuffed Shells

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Garlic Butter Steak Bites with Lemon Zucchini Noodles | #Basalmicchicken #Phillycheesesteakzucchiniboats #Cookingrecipes #Healthyrecipes #Garlicbuttersteak #Zucchinirecipes #Lowcarbmeals #Ketocheeseburgercasserole #Dinnerideas #Ketocasserolerecipes #Sheetpandinners #Lowcarbdinner

Ingredients

• 1 1/4 lbs (450g) sirloin steak cut into small cubes
• 4 medium zucchini, spiralized (or a pack of store-bought Zucchini Noodles)
• 1 tablespoon olive oil
• 3 tablespoons butter, divided
• 2 teaspoons minced garlic
• 1/4 cup (60ml) beef or vegetable broth
• 1 tablespoon minced parsley
• 1 teaspoon fresh thyme leaves
• 1/2 teaspoon red chili pepper flakes, optional
• Juice of 1/2 lemon
Marinade:
• 1/4 cup low-sodium soy sauce (or coconut amino for paleo and gluten-free)
• 1 tablespoon olive oil
• 1 tablespoon hot sauce (we used Sriracha)
• Fresh cracked black pepper, to taste
• Juice of 1/2 lemon

Instructions

1. In a mixing bowl, combine the ingredients for the marinade (soy sauce, olive oil, hot sauce, pepper, and lemon juice) and add the steak bites. Mix well and marinate for 15 to 20 minutes minimum, while preparing the other ingredients.
2. Heat the olive oil in a large skillet over high heat. Drain steak from the marinade. Keep the remaining marinade for later.
3. Place the steak in the skillet in a single layer. Do not overcrowd the skillet or meat will steam, so you may have to work in batches depending on the size of your skillet. Cook for 3-4 minutes, stirring occasionally until steak cubes are golden brown. Repeat with remaining meat if needed.
4. Add 2 tablespoons butter and garlic to the skillet; cook for 1-2 minutes, stirring to coat the meat in the sauce. Remove to a shallow plate and set aside.
5. In the same skillet, add butter, lemon juice, red pepper flakes, beef broth, and remaining marinade juices. Bring to a simmer and allow to reduce for 2-3 minutes, stirring regularly.
6. Add the spiralized zucchini noodles and toss for two to three minutes to cook it up. Stir in the fresh parsley and thyme, then allow the cooking juices to reduce for one minute if the zucchini renders too much water. Push the zucchini noodles on the side, add the steak bites back to the pan and reheat for another minute. Serve immediately. Enjoy!

Recipe has been adapted from >>>>>  here

Your Kitchen Transformed - Garlic Butter Steak Bites with Lemon Zucchini Noodles

Garlic Butter Steak Bites with Lemon Zucchini Noodles | #Basalmicchicken #Phillycheesesteakzucchiniboats #Cookingrecipes #Healthyrecipes #Ga...

Your Kitchen Transformed - Garlic Butter Steak Bites with Lemon Zucchini Noodles

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12+ Mind-Blowing Ways To Cook Meat In Your Crockpot | #Potroastcrockpotrecipesbest #Crockpotcooking #Cookingrecipes #Crockpotdishes #Crockpotslowcooker #Crockpotfood #Eggmuffinsbreakfast #Breakfastmealprep #Easycrockpotrecipes #Slowcookerrecipes #Crockpotmeals #Easycrockpotmeals

Ingredients

• 2 pounds of beef roast
• 1 can cream mushroom soup
• 1 packet onion soup mix

Instructions

1. Place your beef roast (about 2 pounds) in your slow cooker and pour in 1 can of cream of mushroom soup (no water added), and then sprinkle 1 packet of onion soup mix on top.
2. Cover and cook on LOW setting for approximately 8 hours.
3. Serve in sandwich rolls (with or without cheese) or with a few of your favorite sides (mashed potatoes, veggies, salad, toast, etc.).

recipe adapted >>>>>  here

Your Kitchen Transformed - 12+ Mind-Blowing Ways To Cook Meat In Your Crockpot

12+ Mind-Blowing Ways To Cook Meat In Your Crockpot | #Potroastcrockpotrecipesbest #Crockpotcooking #Cookingrecipes #Crockpotdishes #Crockpo...

Your Kitchen Transformed - 12+ Mind-Blowing Ways To Cook Meat In Your Crockpot

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Hot Crab Dip | Milliondollardip Crabrangoondip Crabpoppers Dipsandappetizers Wontondip Beancreamcheesedip Lumpcrabmeatrecipes Imitationcrabrecipes Imitationcrabdip Crapdiprecipe Crabspinachartichokedip Crabrangoondip

Ingredients

• 2 teaspoons Extra Virgin Olive Oil
• 2 tablespoons Shallots, Minced
• 8 ounces Cream Cheese, Room Temperature
• 1/3 cup Mayonnaise
• 1/3 cup Sour Cream
• 1/3 cup Parmesan Cheese, Freshly Grated
• 2 tablespoons Fresh Chives, Finely Minced
• 1 tablespoon Fresh Dill, Finely Minced
• 2 tablespoons Fresh Squeezed Lemon Juice
• 1/2 teaspoon Hot Sauce Or More To Taste
• 1/4 teaspoon Salt
• 1 pound Shelled Lump Crab Meat, I prefer Dungeness (Cooked)
• 1/3 cup Parmesan Cheese, Freshly Grated (For Top)
• Additional Minced Fresh Chives and Fresh Dill To Garnish
• For Serving: Toasted Baguette Slices, Crackers and Lemon Wedges

Instructions

1. Preheat oven to 425 degrees. Butter a 1 to 1-1/4 quart oven safe baking dish and set aside.
2. Beat together sautéed shallots, cream cheese, mayonnaise, sour cream, 1/3 cup parmesan cheese, chives, dill, lemon juice, hot sauce, and salt until well combined and creamy. Fold in crab meat.
3. Spread crab mixture evenly into prepared baking dish and sprinkle with remaining 1/3 cup parmesan cheese.
4. Bake for 20-30 minutes until lightly brown on top and bubbly.
5. Garnish with additional chives and dill if desired.
6. Serve with toasted baguette slices or crackers and lemon wedges.

Recipe adapted >>>>>  here

Your Kitchen Transformed - Hot Crab Dip

Hot Crab Dip | Milliondollardip Crabrangoondip Crabpoppers Dipsandappetizers Wontondip Beancreamcheesedip Lumpcrabmeatrecipes Imitationcrabr...

Your Kitchen Transformed - Hot Crab Dip

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#Dinnerideas #Foodanddrink #Cookingrecipes #Pastarecipes #Pastadishes #Yummyfood #Groundbeefrecipes #Italianmeatballrecipes #Homemademeatballsforspaghetti #Dinnerideaseasy #Bakedmeatballsoven #Creamycheesychickenspaghetti

Ingredients

• Meatballs (I used about 1½ doz homemade meatballs) **Meatballs were fully cooked
• 24 oz jar marinara sauce (I used San Marzano Sauce)
• ½ yellow onion (diced)
• 3 cloves garlic (crushed)
• 1 tsp Italian seasoning
• 2 TBSP olive oil
• ¾ # spaghetti noodles
• 1-2 cups grated cheese (I used half colby-jack, half mozzarella)
• ½ cup grated parmesan

Instructions

1. In large cast iron skillet, sauté onions in olive oil over med/low heat. Add in garlic and continue sautéing until onions are tender.
2. Add cooked meatballs.
3. Add marinara sauce and tsp Italian seasoning.
4. Heat over med/low heat for about 20-30 minutes.
5. In separate large pot, cook spaghetti noodles according to package directions (under cook by 2 minutes).
6. With large slotted spoon, scoop meatballs from sauce and set aside.
7. Scoop cooked spaghetti (with large slotted spoon) into marinara sauce. Add in about ½ cup pasta cooking water. Gently stir until pasta is fully coated with sauce.
8. Add cooked meatballs to top of spaghetti.
9. Top with grated cheese & parmesan cheese.
10. Bake at 350* for approx 20-30 minutes or until hot and bubbly and cheese is melted.

recipe adapted >>>>>  here

Bacon-Wrapped Corn on the Cob | #Carrotrecipes #Macaroniandcheese #Cornonthecobintheoven #Honeyglazedcarrots #Stovetopcarrots #Camocake #Easyappetizers #Chickenkabobsonthegrill #Fingerfoodpartyappetizers #Grilledchickenrecipes #Bakedbeansrecipecrockpot #Easydinnerrecipesfortwo

Ingredients

• 3 pounds/1.36 kilograms bacon slices
• 1 bunch basil (leaves only)
• 2 jalapeño peppers (thinly sliced)
• 8 ears corn (shucked)

Bacon-Wrapped Corn on the Cob | #Carrotrecipes #Macaroniandcheese #Cornonthecobintheoven #Honeyglazedcarrots #Stovetopcarrots #Camocake #Easyappetizers #Chickenkabobsonthegrill #Fingerfoodpartyappetizers #Grilledchickenrecipes #Bakedbeansrecipecrockpot #Easydinnerrecipesfortwo

Instructions

1. Line a baking sheet with parchment paper.
2. Lay a 13-by-18-inch piece of parchment paper on your countertop and lay 6 or 7 slices of bacon alongside each other, slightly overlapping one another, fat-side against meat-side, to form a rough rectangle that is as wide as an ear of corn is long.
3. Cover with another sheet of parchment paper and pound lightly with a meat mallet or small sauté pan to flatten the bacon and press it together.
4. Remove the top parchment sheet and decorate the bacon with 10 to 12 small pieces of basil (you can tear up the larger leaves) and a few slices of jalapeño pepper.
5. Lay 1 ear of corn across the bottom of the rectangle and roll the corn up in the bacon.
6. Transfer the bacon-wrapped corn to the prepared baking sheet, laying it seam side down on the parchment paper.
7. Repeat the process with the remaining 7 ears of corn (you can use the same 2 pieces of parchment paper) until all are wrapped in bacon. Cover with plastic wrap and refrigerate for at least 8 hours and up to 24 hours.
8. Preheat a grill to medium heat. If you have a larger grill with an upper rack, use that to cook the bacon.
9. Grill the corn, starting with the bacon seam side down.
10. Give them a quarter turn every 5 minutes until all of the bacon is crisp and caramelized and the corn is tender, 25 to 30 minutes total.
11. This bacon-wrapped corn on the cob is delicious served ​with a charred lime crema.

recipe adapted >>>>>  here

Your Kitchen Transformed - Bacon-Wrapped Corn on the Cob

Bacon-Wrapped Corn on the Cob | #Carrotrecipes #Macaroniandcheese #Cornonthecobintheoven #Honeyglazedcarrots #Stovetopcarrots #Camocake #Eas...

Your Kitchen Transformed - Bacon-Wrapped Corn on the Cob

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Baked Garlic Parmesan Pork Chops | #Porkchoprecipesbaked #Garlicbrownsugarporkchops #Porkchoprecipeseasy #Porkchopsandrice #Porkloinchopsrecipes #Porksteakrecipes #Quickandeasydinnerrecipes #Easydinnerrecipesforfamily #Porkchoprecipeseasy #Ketoporkchoprecipes #Easyweeknightdinners #Easydinnerrecipesfortwo

Ingredients

• 4 boneless pork chops, 1" thick
• ½ cup parmesan cheese, grated
• ¼ cup Italian seasoned dry bread crumbs
• ½ tsp dried parsley
• ½ tsp black pepper
• ½ tsp garlic powder
• olive oil

Instructions

1. * If brining the pork chops: place the 4 tablespoons of salt into a shallow dish big enough to fit the chops in a single layer. Add boiling water. Stir to dissolve salt. Add cold water. Stir. Add pork chops. Cover and refrigerate for 30 minutes to 4 hours.
2. Preheat oven to 400 degrees.
3. Combine bread crumbs, seasoning and parmesan cheese on a plate.
4. Pat dry each chop with paper towels and rub each with olive oil and dredge in the coating.
5. Press the mixture over the pork chops to make sure they are well covered in it.
6. Heat a large (oven safe) skillet over high heat.
7. Pour olive oil to coat. Add pork chops to the pan and cook for 3- 4 minutes, until golden brown on one side.
8. Flip the pork chops, and immediately place the skillet in the oven. Cook for 15-20 minutes.
9. Chops will get browned, but You can also finish them off under the broiler for a minute or two to get them extra browned on top.
10. Serve immediately with a veggie like these delicious fresh broccoli that I steamed.

recipe adapted >>>>>  here

Your Kitchen Transformed - Baked Garlic Parmesan Pork Chops

Baked Garlic Parmesan Pork Chops | #Porkchoprecipesbaked #Garlicbrownsugarporkchops #Porkchoprecipeseasy #Porkchopsandrice #Porkloinchopsrec...

Your Kitchen Transformed - Baked Garlic Parmesan Pork Chops

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Crispy Sheet Pan Lemon Parmesan Garlic Chicken & Veggies (Milanese) | #Weightlossmeals #Simplehealthymeals #Weightlossdinnerrecipes #Cookingrecipes #Fasthealthymeals #Sheetpanrecipes #Healthyquinoarecipes #Coconutaminosrecipes #Ovenmeals #Chickensheetpandinner #Quinoachicken #Healtyfood

Ingredients

• For The Chicken:
• 1 large egg
• 2 tablespoons lemon juice (or juice of 1/2 a lemon)
• 2 teaspoons minced garlic
• 1/2 tablespoon fresh chopped parsley
• 1/2 teaspoon each salt and pepper , to season
• 1/2 cup breadcrumbs
• 1/3 cup fresh grated parmesan cheese
• 4 skinless , boneless chicken breasts (or thighs)
• For The Veggies:
• 8-10 (1 pound | 500 g) baby potatoes, quartered
• 1/2 cup butter , melted
• 2 teaspoons minced garlic
• salt to taste
• 1 pound | 500 g green beans , cut into thirds

Instructions

1. Preheat oven to 200°C | 400°F. Lightly grease a baking tray / sheet with cooking oil spray, or a light coating of oil. Set aside.
2. In a large bowl, whisk together the egg, lemon juice, 2 teaspoons garlic, parsley, salt and pepper.
3. Dip chicken into egg mixture, cover and allow to marinade in the refrigerator for 30 minutes to an hour (if time allows).*
4. In another bowl, combine the breadcrumbs with the parmesan cheese.
5. Dredge the egg coated chicken in the breadcrumb/parmesan mixture, lightly pressing to evenly coat.
6. Place chicken onto the baking sheet / tray and lightly spray with cooking oil spray. Arrange the potatoes around the chicken in a single layer. Mix together the butter, 2 teaspoons garlic and salt to taste, and pour half of the butter mixture over the potatoes. Toss to evenly coat.
7. Bake in preheated oven for 15 minutes.
8. Remove baking tray from the oven and carefully flip each chicken breast. Move the potatoes to one side and place the green beans around the chicken on the other side of the baking sheet. Pour over the remaining garlic butter and return to the oven to broil (or grill) on medium-high heat for a further 10 minutes, or until chicken is golden and crisp, and potatoes are cooked through.
9. Sprinkle with fresh chopped parsley (optional), and serve immediately.

recipe adapted >>>>>  here

Your Kitchen Transformed - Crispy Sheet Pan Lemon Parmesan Garlic Chicken & Veggies (Milanese)

Crispy Sheet Pan Lemon Parmesan Garlic Chicken & Veggies (Milanese) | #Weightlossmeals #Simplehealthymeals #Weightlossdinnerrecipes #Coo...

Your Kitchen Transformed - Crispy Sheet Pan Lemon Parmesan Garlic Chicken & Veggies (Milanese)

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Beef and Broccoli Ramen | #Beefandbroccoliramen #Whole30cashewchicken #Whole30cashewchicken #Weightlossdinnerrecipes #Cookingrecipes #Yummyfood #Foodanddrink #Easybeefandbroccoliramen #Beeframennoodlerecipes #Healthydinnerrecipes #Beeframennoodlerecipeseasy #Easydinnerrecipes

Ingredients

• 2 tablespoons oil divided
• 1 pound flank steak or skirt steak thinly sliced against the grain
• 1 tablespoon low sodium soy sauce
• 1 tablespoon rice wine vinegar
• 3 cups broccoli
• 4 cloves garlic minced
• 3 packets ramen noodles seasoning packet discarded (3 ounces each)
• Sauce
• 1/4 cup water
• 3/4 cup low sodium beef broth
• 1 tablespoon ginger minced
• 2 teaspoons sesame oil
• 2 tablespoons cornstarch
• 6 tablespoons oyster sauce
• 6 tablespoons low sodium soy sauce
• 2 tablespoons rice wine vinegar
• 1 tablespoon brown sugar
• 1/2-1 teaspoon Sriracha depending on how spicy you would like it
• sesame seeds for garnish if desired

Instructions

1. NOTE: Prep time does not include marinating time.
2. Add steak, 1 tablespoon soy sauce and 1 tablespoon rice wine vinegar to a medium bowl. Marinate for 1 hour or overnight in the fridge.
3. Meanwhile, mix together all of the sauce ingredients in a medium bowl.
4. Cook the ramen noodles according to the package instructions. Set aside.
5. Add 1 tablespoon of oil to a large skillet. Add in broccoli and sauté over medium heat until tender but still crisp. Remove the broccoli from the pan and set aside.
6. Add the remaining tablespoon of oil to the pan. When pan is almost smoking add in beef. Sauté for 1-2 minutes.
7. Toss in garlic and saute for 1 minute.
8. Add the broccoli back to the pan along with the sauce. Stir and simmer until thickened, 1-2 minutes.
9. Toss in the noodles and stir to coat.
10. Serve immediately with sesame seeds if desired.

recipe adapted >>>>>  here

Your Kitchen Transformed - Beef and Broccoli Ramen

Beef and Broccoli Ramen | #Beefandbroccoliramen #Whole30cashewchicken #Whole30cashewchicken #Weightlossdinnerrecipes #Cookingrecipes #Yummyf...

Your Kitchen Transformed - Beef and Broccoli Ramen

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Salsa Fresca Chicken | #Healthydinnerrecipes #Dinnerideas #Cookingrecipes #Dessertrecipes #Fruitsalad #Lowcarbrecipes #Lowfatrecipes #Foodanddrink #Healthyfamilymeals #Gfdfrecipesdinner #Healthychickenrecipeseasy #Dinnerrecipeshealthyfamily

Ingredients

• 2 lbs chicken breast boneless skinless
• 1/4 tsp cumin
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder
• 2 cups fresh pico de gallo
• 1 cup monterey jack cheese shredded
• Garnish
• Fresh cilantro chopped

Instructions

1. Preheat the oven to 375˚F.
2. Lay the chicken flat in a large baking dish and sprinkle evenly with the cumin, garlic, salt and pepper.
3. Cover chicken with the pico then top with cheese.
4. Bake on middle rack for 35-45 minutes or until the chicken is cooked through (internal temp of 165˚F.
5. Garnish with chopped cilantro, and serve hot with your favorite side dish.

Recipe adapted >>>>>  here

Your Kitchen Transformed - Salsa Fresca Chicken

Salsa Fresca Chicken | #Healthydinnerrecipes #Dinnerideas #Cookingrecipes #Dessertrecipes #Fruitsalad #Lowcarbrecipes #Lowfatrecipes #Foodan...

Your Kitchen Transformed - Salsa Fresca Chicken

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Asparagus Sweet Potato Chicken Skillet | #Quickmeals #Chickenrecipesfordinner #Grilledpineapplechicken #Whole30recipes #Chickeneasy #Asparagussweetpotatochickenskillet #Healthydinnerrecipes #Dinnerideas #Pestochicken #Easyhealthydinner #Pecancrustedchicken #Easyweeknightdinners

Ingredients

• 1 pound free-range organic boneless chicken breasts
• 1 tablespoon extra virgin olive oil
• Salt and ground fresh black pepper
• 3 garlic cloves — minced
• 1 medium sweet potato — peeled and diced
• ½ cup chicken broth or water
• ½ pound fresh asparagus — cut at a diagonal in 1 and 2-inch pieces
• ½ teaspoon fine sea salt
• ½ teaspoon freshly ground black pepper
• ½ teaspoon crushed red pepper

Instructions

1. On a cutting board, cut the chicken into small pieces, and season with salt and pepper.
2. In a skillet over medium heat, add the olive oil, garlic, and chicken.
3. Sauté the chicken for about 7-10 minutes or until it is cooked through. Don’t forget to stir well. Set the chicken mixture aside.
4. In the same skillet, add the sweet potatoes and chicken broth.
5. Cook for about 7-10minutes or until the sweet potatoes are cooked.
6. Add the asparagus, and cook for about 4-5 minutes until tender.
7. Return the chicken to the pan, and stir to combine thoroughly.
8. Season with salt, pepper, and crushed red pepper.

recipe adapted >>>>>  here

Your Kitchen Transformed - Asparagus Sweet Potato Chicken Skillet

Asparagus Sweet Potato Chicken Skillet | #Quickmeals #Chickenrecipesfordinner #Grilledpineapplechicken #Whole30recipes #Chickeneasy #Asparag...

Your Kitchen Transformed - Asparagus Sweet Potato Chicken Skillet

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