Recipes Cookbook - Broccoli Apple Salad Recipe

Broccoli Apple Salad | #Besteverbroccolisalad #Spaghettisaladcold #Poolsidebroccolisalad #Strawberryspinachsaladwithpoppyseed #Broccoliapplepearcashewsalad #Strawberryspinachpastasalad #Ramennoodlesalad #Dillpicklepastasalad #Coldpastasaladrecipes #Broccoliandcauliflowersalad #Cowboysaladrecipe #Spinachstrawberrysaladrecipes

Ingredients

• 4 cups small diced broccoli florets
• 2 small gala apples , cored and diced
• 1 cup walnuts
• 1 cup matchstick carrots , roughly chopped
• 1/2 cup golden raisins or dried cranberries
• 1/4 cup chopped red onion
Dressing
• 3/4 cup plain Greek yogurt
• 1/3 cup Hellman's or Best Foods Mayonnaise (full fat)
• 1 1/2 Tbsp apple cider vinegar
• 3 Tbsp honey
• Salt

Instructions

1. In a medium mixing bowl whisk together Greek yogurt, mayonnaise, vinegar, honey and season with salt to taste (about 1/4 tsp). Chill until ready to use.
2. For the salad:
3. In a salad bowl toss together broccoli, apples, walnuts, carrots, raisins or cranberries and red onion. Pour in dressing and toss until evenly coated.
4. Recipe source: inspired by Hellman's and my apple coleslaw and broccoli cauliflower salad

recipe adapted >>>>>  here

Recipes Cookbook - Keto Coconut Mousse

Keto Coconut Mousse |#Ketochocolatemousse #Ketodessertrecipeseasy #Quickketodessert #Ketosweets #Glutenfreedesserts #Ketofriendlysnacks

Ingredients

• 1/4 cup Butter softened
• 8 oz Cream Cheese softened
• 1/2 cup Erythritol
• 2 cups Heavy Whipping Cream
• 1/2 cup Flaked Coconut
• 1/2 tsp Coconut Extract (or vanilla)
• Toasted Coconut optional

Instructions

1. In a large mixing bowl, cream butter and cream cheese until smooth and creamy. Add Erythritol and continue beating until well blended.
2. On high speed, gradually add heavy whipping cream until stiff peaks form. 
3. Fold in flaked coconut and coconut extract.
4. Either refrigerate until serving time or serve immediately. You can garnish with toasted coconut if you choose! 

recipe adapted >>>>>  here

Recipes Cookbook - SMOKED BACON VEGGIE SOUP

SMOKED BACON VEGGIE SOUP |#Cookingrecipes #Crockpotrecipes #Soupsandstews #Soupandsalad #Dinnerrecipes #Slowcookerrecipes #Summercornchowder #Vegancornchowder #Vegansummerrecipes #Dairyfreecornchowder #Healthysummerdinnerrecipes #Eggrollsoup

Ingredients

• 6 cups broth
• 3 cups chopped potato (russet or sweet potato)
• 2 cups brussel sprout shavings
• 2 cups sliced mushrooms
• 5 pieces of smoked bacon (cut into 1 inch pieces)
• 1 tbsp olive oil
• 1 tbsp honey mustard (spicy or dijon mustard if you are WHOLE30)
• 1/2 tsp paprika (smoked is best)
• 1/4 tsp garlic minced
• dash of sea salt and black pepper
• 1 tbsp dried herbs (chives, onion, etc) OR 2 tbsp fresh chopped herbs such as chive/onion.

Instructions

1. First make sure all your ingredients are chopped. 3 cups chopped potato was equivalent to about 2 potatoes.
2. Lightly steam/soften your potato pieces in a small bowl in microwave for about 90 seconds. Then add to your crock pot.
3. Add in your broth, veggies, and bacon on top.
4. mix in your seasonings and the oil/mustard.
5. Cook on low for 5-6 hrs or high for 3 hrs.
6. Add herbs half way through cooking or at the end to garnish.
7. Serve and top with aged cheddar and dash of black pepper if desired.
8. See notes for non crock pot times.

RECIPE ADAPTED  >>>>>  here

Recipes Cookbook - Chopped Sirloin Steak Salad with Feta Cheese and Pine Nuts

Chopped Sirloin Steak Salad with Feta Cheese and Pine Nuts |#Peachcrispforone #Cookingforone #Microwavepeachcrisp #Singleservingpeachcrisp #Mealsforoneperson #Singleservingrecipes #Watermelonjalapenosalad #Cookingrecipes #Dinnerrecipes #Vegetarianrecipes #Healthysalads #Delicioussalads

Ingredients

• Marinade1/4 cup olive oil
• 1 tablespoon Worchestershire sauce, low sodium
• 1 tablespoon soy sauce, low sodium
• 2 tablespoons balsamic vinegar
• 2 teaspoons Dijon mustard
• 1 teaspoons minced garlic
• salt and black pepper
• 1 1/2 lbs top sirloin steak
• Salad4 cups romaine lettuce
• 1 cup cherry tomatoes, chopped
• 2 carrots, chopped
• 1 yellow pepper, chopped
• 1/2 cup feta cheese
• 1/4 cup pine nuts
• croutons
• Ranch dressing, reduced fat

Instructions

1. Combine marinade ingredients and sirloin steak in a sealed plastic bag.
2. Refrigerate for at least 2 hours.
3. Slice steaks into thin strips and cook in a skillet over medium-heat for about 5-7 minutes (turning occasionally).
4. Combine salad ingredients and top with steak strips.

RECIPE ADAPTED  >>>>>  here

Recipes Cookbook - Green Chile Cauliflower Casserole – Low Carb Keto THM

Green Chile Cauliflower Casserole – Low Carb Keto THM |#Vegetablesidedishes #Sidedishesforbbq #Mexicansidedishes #Ketomexicanrecipes #Ketocauliflowerrecipes #Mexicanstreetcauliflower #Cheeseycauliflowerrice #Bestketotortillas #Cauliflowerricerecipeshealthy #Ketoricedcauliflowerrecipes #Cauliflowerricerecipesketogenic #Cheesycauliflowerriceketo

Ingredients

• 2 tbsp butter
• 3/4 cup chopped onion
• 3/4 cup chopped celery
• 2 cups cauliflower rice
• 1 cup shredded Monterrey Jack cheese
• 1 cup shredded sharp cheddar
• 4 oz canned green chiles drained
• 1/2 cup sour cream full fat
• 1/2 cup heavy cream
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp granulated garlic

Instructions

1. Preheat oven to 325 degrees. Butter or grease an 8x8 pan and set aside.
2. If using frozen cauliflower rice, cook to package directions, usually about 3 minutes. If using fresh cauliflower rice, steam for 3-4 minutes on the stove-top or in the microwave until slightly tender. Take the steamed cauliflower rice and squeeze or press between paper towels to remove the excess moisture and set aside. You want the rice to be fairly dry so your dish isn’t watery!
3. Melt butter in a medium sauté pan over medium high heat. Add celery and onions. Cook for 5-7 minutes or until tender. Turn down heat to medium and add cream to the pan and stir constantly and reduce by half, until thick and creamy and set aside.
4. In a large bowl combine cauliflower rice, ½ cup of each cheese, chiles, sour cream, veggie mixture and seasonings and stir till incorporated. Spread mixture evenly in the prepared pan and top with remaining cheese. Bake at 325 for 20-25 minutes or until bubbly…Enjoy!

Recipe adapted >>>>>  here

Recipes Cookbook - EVERYTHING BUT THE KITCHEN SINK SOUP

#Cookingrecipes #Soupsandstews #Veganrecipes #Soupandsalad #Healthyrecipes #Delicioussoup #Cheesycauliflowerbake #2ingredientfudgecondensedmilk #Cheesycauliflowercasserole #Ketocheesycauliflower #Cheeseycauliflowerbake #Ketocauliflowerrecipes

 

Ingredients

• 1 c. cooked lentils (I used leftovers but you can also use uncooked)
• 1/2 cup chopped celery
• 1/2 cup chopped carrots
• 1/2 cup stewed tomatoes
• 1 cup kale or spinach
• Olive oil
• 1/2 clove garlic, minced
• 1 1/2 cup basamati rice
• 4-6 c. chicken or vegetable broth
• 1 tsp. sea salt
• black pepper (to taste)
• 2 tsp cumin
• 2 tsp turmeric
• 1 tbsp paprika
• Optional add in –> 1/2 c. chopped zucchini or corn
• Parmesan Cheese
• 8-10 ounces (1-2 cups) cooked leftover turkey/ham or meat of choice. Vegans use tempeh! or just leave out.

Instructions

1. In a large pot, sauté garlic, celery, carrots, and onion in butter or oil until tender. Stir in spinach/kale until slightly cooked.
2. Drain water from lentils and add lentils to vegetable mixture. Pour in your broth and rice and bring to a boil then lower temperature down and simmer for 20-30 minutes until rice and lentils are almost cooked.
3. Note: If you want it thicker, keep the broth to 4 cups, if you want it more soup, add more broth or water.
4. Next, Add in tomatoes, spinach/kale, the rest of your herbs/spices, and cooked lamb meat. Simmer for 15-20 minutes more. Top with Parmesan Cheese and serve.
5. Makes about 6-8 cups depending on how much broth you end up adding.
6. Quick Cook Option: If you want to cook this in 30 minutes or less, use canned lentil and veggie soup instead of uncooked lentils. I used Amy’s organic lentil stew before and it works great!

recipe adapted  >>>>>  here

Recipes Cookbook - PALEO PUMPKIN BARS

PALEO PUMPKIN BARS |#Paleofallrecipes #Glutenfreedesserts #Healthyrecipes #Dessertrecipes #Glutenfreebaking #Healthydesserts #Glutenfreedesserts #Glutenfreebaking #Glutenfreecooking #Glutenfreesweets #Glutenfreeeating #Glutenfreetreats

Ingredients

• Paleo Pumpkin Bars:
• ¼ cup almond butter
• ¼ cup coconut sugar
• ¼ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup pumpkin puree
• 2 cups almond flour
• 2 tablespoons almond milk
• 2 tablespoons coconut oil
• 2 tablespoons maple syrup
• 2 teaspoons pumpkin pie spice
• 2 teaspoons vanilla extract
• Maple Frosting:
• 1 1/4 tablespoons coconut flour
• 1 tablespoon coconut sugar
• 1/2 cup grass-fed butter ghee, or coconut oil, softened
• 1/3 cup maple syrup
• 1/4 teaspoon cinnamon
• 2 1/2 tablespoons coconut milk

Instructions

1. To make the bars, preheat the oven to 350 degrees F. Grease and line an 8x8 baking dish and set aside.
2. Combine the almond flour, salt, baking soda, baking powder and pumpkin pie spice in a small bowl and mix well. Set aside.
3. In a medium to large microwave safe bowl, add the coconut oil and almond butter together. Place in the microwave and heat on high for 30 seconds. Stir well and place back in the microwave to heat completely. Remove from microwave and stir until combined. Add the coconut sugar, maple syrup, vanilla and almond milk to the almond butter and coconut oil and stir until well-combined. Add the pumpkin puree and stir well.
4. Add the dry ingredients to the wet ingredients and stir well until all ingredients are combined.
5. Pour mixture into the prepared pan and place in the oven for 30-35 minutes, until center is set. Bars will be slightly moist. Allow to cool in pan for 15 minutes then place the bars in the pan in the refrigerator for at least 30 minutes, or up to a few days.
6. While the bars are cooling, prepare the frosting. In a medium bowl, beat the grass-fed butter or ghee until smooth and creamy, about 1 minute. Add the maple syrup, cinnamon, coconut flour, coconut milk and coconut sugar and beat will until combined, about 2 minutes. If you're using ghee add an additional tablespoon of coconut flour. When bars are completely cool, remove them from the pan and cover them with the frosting. Chill in the refrigerator again for 15 minutes. Cut and enjoy! Or keep in the refrigerator for up to one week or in he freezer for one month.

Recipe adapted >>>>>  here

Rated 4.9/5 based on 837 customer reviews

Recipes Cookbook - Zuppa Toscana Soup

#knockyoursocksoffcrockpotsoup #Zuppatoscano #Tuscansoupolivegarden #Zuppatoscanasoupolivegardencopycat #Zuppatoscanasoupcrockpot #Crockpotsouprecipes #Easycreamytomatosoup #Cookingrecipes #Dinnerrecipes #Cakerecipes #Breakfastrecipes #Cupcakecakes

Ingredients

• 2 tsp olive oil
• 1 lb Italian Sausage (casings removed if necessary)
• 4 oz bacon (about 4 slices), diced into small pieces*
• 1 cup chopped yellow onion (about 1 small onion)
• 3 (14.5 oz) cans low-sodium chicken broth
• 2 cups water
• 1 1/2 lbs Russet potatoes, scrubbed and rinsed then sliced into halves, halves diced into 1/6-inch slices
• 1 1/2 tsp granulated sugar
• 1/2 tsp fennel seeds, crushed (optional)
• Salt and freshly ground black pepper
• 2 cups half and half
• 1 1/2 cups packed chopped kale
• Finely shredded Romano cheese for serving, optional

Instructions

1. Heat olive oil in a large non-stick saucepan over medium-high heat. Crumble sausage into 1-inch pieces and add to saucepan.
2. Cook sausage, stirring occasionally until cooked through. Drain sausage onto a plate or baking dish lined with paper towels, set sausage aside.
3. Add diced bacon to saucepan, return to heat and saute 3 minutes, stirring occasionally. Add diced onions and saute mixture until bacon is cooked through and onions are translucent, about 3 - 5 minutes longer.
4. Add chicken broth, water, sliced potatoes, sugar, fennel seeds, and salt and pepper to taste. Bring soup just to a boil then reduce heat to medium-low and stir in cooked sausage.
5. Cover saucepan and simmer, stirring occasionally, until potatoes are nearly tender, about 10 - 15 minutes.
6. Add in kale then simmer until potatoes are soft and kale is tender, about 5 - 10 minutes longer.
7. Stir in half and half and warm through. Use a spoon or ladle to remove excess fat from top of soup if desired. Serve warm topped with Romano cheese.

recipe adapted  >>>>>  here

Rated 4.8/5 based on 491 customer reviews

Recipes Cookbook - No Bake Nutella Cheesecake Recipe

NO-BAKE NUTELLA CHEESECAKE | #NO-BAKE #NUTELLA #CHEESECAKE #Deliciousdesserts #Nutellarecipes #Nobakedesserts #Cakedesserts #Cookingrecipes #Sweetrecipes #Nobakedesserts #Deliciousdesserts #Sweetrecipes #Cookingrecipes #Bakedcheesecakerecipe #Easydesserts

Ingredients

• FOR THE CRUST
• 2 1/2 cups (250 g) Oreo cookie crumbs, about 30 cookies
• 6 tablespoons unsalted butter, melted
• FOR THE FILLING
• 24 ounces (680 g) cream cheese, softened
• 2 cups (600 g) Nutella
• 1 1/2 cups (180 g) confectioners’ sugar
• FOR THE TOPPING
• 1/2 cup (120 ml) heavy cream
• 4 ounces (113 g) semisweet chocolate, finely chopped
• 2 cups (120 g) roasted hazelnuts, roughly chopped

Instructions

1. MAKE THE CRUST

   1. Line the bottom of a 9-inch springform pan with foil or parchment paper. Set aside.
   2. In a medium bowl, combine the cookie crumbs and melted butter. Mix until crumbs are well coated with butter.
   3. Press the crust mixture into the bottom and on inch up the sides of the prepared pan. Set in the freezer while you make the filling.

   MAKE THE FILLING

   1. In the bowl of a stand mixer fitted with the paddle attachment or with a handheld electric mixer, beat the cream cheese on medium speed until smooth and creamy, about 2 minutes.
   2. Add the confectioners' sugar and mix on low speed until the sugar is moistened. Then turn the speed up to medium and continue mixing until well combined, about 2 minutes.
   3. Add the Nutella and mix on medium speed until well incorporated, about 2 minutes. 
   4. Pour the filling over the crust and spread to the edges of the pan. This filling will be very thick and sticky. Set in the freezer while you make the topping.

   MAKE THE TOPPING

   1. In a small saucepan, bring cream to a simmer over medium-low heat.
   2. Pour the warm cream over the chocolate in a bowl and let stand for 3 minutes. Whisk until the chocolate is melted and smooth.
   3. Spread the ganache over the cheesecake. Sprinkle the top with chopped hazelnuts.
   4. Refrigerate the cheesecake overnight, about 6-8 hours.
   5. Just before serving, gently run a knife around the outer edge of the cheesecake to loosen it from the pan. Then remove the sides of the springform pan.

   MAKE AHEAD TIP

   1. The cheesecake will keep for up to 1 week covered tightly and stored in the refrigerator.
   2. The cheesecake will keep for up to 2 months covered tightly and stored in the freezer. Cut frozen and let the slices sit at room temperature for 15-30 minutes before serving.

recipe adapted >>>>>  here

Recipes Cookbook - Butternut Squash and Black Bean Enchilada Skillet

#Butternutsquashrecipes #Vegetarianrecipeseasy #Veggierecipes #Meatlessmeals #Vegetariandishes #Cookingrecipes #Butternutsquashfritters #Butternutsquashlasagnarecipe #Veggierecipes #Cookingrecipes #Vegetariandishes #Meatlessmeals

Recipes Cookbook - How To Make Ribs in the Instant Pot

How To Make Ribs in the Instant Pot |#Instantpotrecipeseasy #Instapotpotatosoup #Instapotpotatosoup #Pressurecookerpotatosoup #Pressurecookerrecipeseasy #Instapotrecipeseasy #Butterranchporkchops #Porkchopinstantpotrecipes #Instantpotporkchopsboneless #Instantpotpressurecooker #Lowcarbinstantpotrecipes #Instantpotpaleo

Ingredients

• 1 tablespoon packed brown sugar
• 1 tablespoon dry mustard
• 1 tablespoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked salt, such as this one from Spice House
• 1 teaspoon coarsely ground black pepper
• 1/2 teaspoon cayenne pepper
• 2 racks baby back ribs (about 4 pounds total)
• 1 cup barbecue sauce

Instructions

1. Make the spice rub. Place the brown sugar, mustard, paprika, garlic powder, onion powder, smoked salt, black pepper, and cayenne in a small bowl and stir to combine; set aside.
2. Remove the membrane from the ribs. For super-tender ribs, remove the membrane that covers the bone on the underside of the ribs: Flip the ribs over so they're meat-side down, then slide a butter knife in between the ribs and the thin membrane of the first rack — start in the center of the rack, which tends to be easier than the ends. Once you’ve got a few inches pulled up, use your hands to gently pull the membrane up and completely off the bones (if your grip is slippery, grasp the membrane with a paper towel before pulling). Repeat for the remaining rack.
3. Season the ribs. Sprinkle the rub evenly over the ribs on both sides and on the ends. Gently rub the spice mixture into the ribs.
4. Prepare the electric pressure cooker and add the ribs. Set a steamer or trivet inside a 6-quart or larger electric pressure cooker. Add 1 cup of water. Place the ribs on the steamer by standing them up and gently coiling them in the cooker — start with the first rack of ribs on the outside closest to the pot, then make a tighter coil inside the first rack of ribs with the second rack.
5. Cook the ribs on manual pressure for 20 minutes. Seal the pressure cooker and make sure the pressure valve is sealed. Set to HIGH manual pressure for 20 minutes. The cooker should take about 15 minutes to come to pressure.
6. Quick release the ribs and transfer immediately to a baking sheet. When the 20 minutes is up, quickly release the pressure using the pressure cooker’s release valve. Using tongs, immediately transfer the ribs meaty-side up to a baking sheet; the ribs should gently bend but not break when lifted, and the meat should be just pulling away from the ribs.
7. Coat the ribs with sauce and broil or grill (optional). Brush the finished ribs with sauce on all sides. Broil or grill on medium-high heat until some of the sauce is browned and sticky, 3 to 4 minutes.
8. Slice and serve the ribs. Transfer the ribs to a cutting board and cut between the ribs into desired sections. Serve immediately.

recipe adapted >>>>>  here