Recipes Cookbook - BEEF AND CABBAGE STIR FRY

BEEF AND CABBAGE STIR FRY |#Ketocabbagerecipes #Cabbagerecipehealthy #Healthygroundbeefrecipes #Unstuffedcabbagecasserole #Groundbeefandcabbagerecipes #Healthyhamburgerrecipes #Lowcarbgroundbeefrecipes #Healthygroundbeefrecipes #Healthystirfryrecipes #Groundbeefandcabbagerecipes #Lowcarbstirfry #Groundbeefstirfry

Ingredients

• STIR FRY SAUCE
• 2 Tbsp soy sauce
• 1 Tbsp toasted sesame oil
• 1 Tbsp sriracha*
• 1/2 Tbsp brown sugar
STIR FRY
• 1/2 head green cabbage
• 2 carrots
• 3 green onions
• 1/2 Tbsp neutral cooking oil
• 1/2 lb. lean ground beef
• 2 cloves garlic
• 1 Tbsp fresh grated ginger
• Pinch of salt and pepper
GARNISHES (OPTIONAL)
• 1 Tbsp sesame seeds
• 1 Tbsp sriracha

Instructions

1. Prepare the stir fry sauce first. In a small bowl stir together the soy sauce, toasted sesame oil, sriracha, and brown sugar. Set the sauce aside.
2. Shred the vegetables so they are ready to go when you need them. Cut one small cabbage in half, remove the core, and then finely shred the leaves of one half the cabbage (4-6 cups once shredded, save the other half for another recipe). Peel two carrots, then use a cheese grater to shred them (1 cup shredded). Slice three green onions. Mince two cloves of garlic. Peel a knob of ginger using either a vegetable peeler or by scraping with the side of a spoon, then grate it using a small-holed cheese grater.
3. Heat a large skillet over medium heat. Once hot add the cooking oil, ground beef, garlic, ginger, and a pinch of salt and pepper. Cook the beef until browned (about five minutes).
4. Add the cabbage and carrots to the skillet and continue to stir and cook until the cabbage is slightly wilted (or fully wilted, if you prefer). Stir in the prepared sauce and the green onions. Top with a sprinkle of sesame seeds and a drizzle of sriracha, then serve.

Recipe has been adapted from >>>>>  here

Recipes Cookbook - Granola Crunch Apple-Peanut Butter Sandwich Wraps

Granola Crunch Apple-Peanut Butter Sandwich Wraps | #Healthylunchideasforwork #Easylunchideasforwork #Healthybreakfastonthego #Vegetarianlunchideas #Makeaheadlunchesforwork #Healthysnacksonthego #Weightlossbreakfast #Healthybreakfastrecipesforweightloss #Lowcalorierecipes #Lowcaloriebreakfastrecipes #Weightlossrecipes #Healthylowcaloriebreakfast

Ingredients

• 1 Flatout flatbread (for this recipe we like Healthy Grain Harvest Wheat, Multi Grain with Flax, or Light Original)
• 1/4 cup natural peanut butter (crunchy or smooth)
• 1/3 cup matchstick-cut apples (from about 1/4 apple – we like tart or sweet-tart varieties like Granny Smith or Honey Crisp)
• 2 tablespoons golden raisins
• 2 tablespoons dried cranberries
• 2 tablespoons granola (see note)
• 1/8 teaspoon cinnamon, optional

Instructions

1. For each sandwich wrap, place a Flatout flatbread on your work surface and spread with peanut butter.
2. Lay apple matchsticks evenly, lengthwise, down the center of the flatbread, as shown in the photos in the post. Sprinkle raisins, cranberries, granola, and cinnamon (if using) evenly over top of the apples.
3. Beginning at one long side, roll the flatbread up.
4. Cut in half and serve immediately, or wrap tightly and store in the refrigerator until serving or packing in lunch boxes.

recipe adapted >>>>>  here

Recipes Cookbook - Wrapped Salmon with Spinach & Feta

Wrapped Salmon with Spinach & Feta | #Salmonrecipesbaked #Ketosalmonrecipes #Sourcreamsalmon #Seafoodrecipes #Cookingrecipes #Seafooddishes #Cookingrecipes #Yummyfood #Foodanddrink #Dinnerrecipes #Healthyrecipes #Easymeals

Ingredients

• 1 pkg. (10 oz.) frozen chopped spinach, thawed, squeezed dry
• 1 pkg. (4 oz.) ATHENOS Traditional Crumbled Feta Cheese
• 1/2 cup KRAFT Greek Vinaigrette Dressing
• 12 sheets frozen phyllo dough, thawed
• 4 skinless salmon fillets (1 lb.)
• 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 1/4 cup chopped English cucumbers
• 1 Tbsp. chopped fresh dill

Instructions

1. Heat oven to 425ºF.
2. Combine first 3 ingredients. Spray 1 phyllo sheet with cooking spray; top with 2 of the remaining phyllo sheets, spraying each sheet with additional cooking spray before using as directed. Place remaining phyllo sheets between sheets of plastic wrap; set aside until ready to use.
3. Place 1 fish fillet along one short side of phyllo stack; top with 1/4 of the spinach mixture. Fold over long sides of phyllo, then roll up, starting at fish-topped side. Repeat with remaining phyllo sheets, fish and spinach mixture. Place, seam sides down, on parchment-covered Baking Sheet; spray with cooking spray. Cut 3 diagonal slits in top of each wrap.
4. Bake 10 to 12 min. or until crusts are golden brown and fish flakes easily with fork. Meanwhile, mix sour cream, cucumbers and dill until blended
5. Serve fish with sour cream mixture.

recipe adapted >>>>>  here

Recipes Cookbook - CREAMY GARLIC SOUP

CREAMY GARLIC SOUP | #Getwellsoup #Creamygarlicsoup #Flusoup #Garliconionsoup #Creamofgarlicsoup #Garlicsouprecipe #Knockyoursocksoffcrockpotsoup #Broccolicheesesoup #Eggrollsoup #Creamysouprecipes #Chickencordonbleusoup #Chickencordonbluesoup

Ingredients

• 14 oz frozen okra
• small head of fresh cauliflower
• 20 cloves of garlic
• 4 cups of water
• 1 tsp of salt
• 2 tbsp buttery coconut oil or refined coconut oil
• chicken broth optional

Instructions

1. Add the first 4 ingredients to a large soup pot. Cover and turn the heat to high. When it boils reduce the heat to medium and simmer covered for 1 hour. Add the salt and coconut oil.
2. Carefully transfer to a blender and puree. Thin with chicken broth, if desired.

Recipe Adapted : here

Recipes Cookbook - Crispy Parmesan Garlic Chicken With Zucchini

#Creamychickenrecipes #Chickeninwhitewinesauce #Cookingwithwine #Chickenandmashedpotatoes #Chickenthighs #Cookingrecipes #Healthycrockpotmeals #Slowcookerrecipeshealthy #Healthydinnerrecipesforfamily #Easyhealthydinner #Healthycasserolerecipes #Crockpotrecipeshealthy

Ingredients

• 2 Chicken Breasts sliced in half, or 4 thin chicken breasts
• 8 Tablespoons butter divided
• ½ cup Italian Bread Crumbs
• ½ cup plus 1 Tablespoon grated parmesan divided
• ¼ cup flour
• 2 medium zucchini sliced
• 2 garlic cloves minced

Instructions

1. In a [url:1]large skillet[/url] over medium heat melt 2 Tablespoons butter. To make the chicken: Melt remaining 4 tablespoons of butter in a shallow dish. In another shallow dish combine bread crumbs, parmesan cheese, and flour. Dip the chicken in the butter and then coat in the bread crumb mixture and place in skillet.
2. Cook on each side for about 3-4 minutes until the outside is crispy and the chicken is cooked throughout. Set aside on plate.
3. Add 2 Tablespoons of butter back to the skillet and saute the minced garlic for a minute. Add the zucchini to the skillet and saute until tender. Salt and pepper to taste and add some 1 Tablespoon parmesan. Add the chicken back to the skillet and heat for a minute or so. Serve immediately.

recipe adapated >>>>>  here

Recipes Cookbook - Parmesan Roasted Tomatoes

Parmesan Roasted Tomatoes | #Healthyeating #Snackrecipes #Yummyfood #Cookingrecipes #Cleaneating #Appetizersnacks #Brusselsproutrecipes #Vegetarianrecipes #Veggierecipes #Healthysnacks #Healthydinnerrecipes #Vegetablerecipes

Ingredients

• 6 small tomatoes, halved
• 1 tablespoon olive oil
• 1 pinch salt
• ground black pepper to taste
• 1/2 cup grated Parmesan cheese

Instructions

1. Preheat the oven to 400F.
2. Rinse the tomatoes and sliced into halves. Toss gently with the olive oil. Season with salt and pepper. Arrange the tomatoes on a baking dish, and top with Parmesan cheese. Roast the tomatoes for about 15-20 minutes or until the Parmesan cheese melted and the top is slightly browned.
3. Remove from the oven and serve immediately.

recipe adapted >>>>>  here

Recipes Cookbook - Butter Chicken

Butter Chicken | #Cookiebarsrecipes #Honeymustardchickensalad #Chickenavocadosalad #Cookingrecipes #Veganrecipes #Dessertrecipes #Seafoodlasagna #Seafoodlasagnarecipe #Shrimplasagnarecipe #Indiancurryrecipes #Butterchickenrecipe #Shepherdspierecipeeasy

Ingredients

Marinade

• 1/2 cup plain yoghurt , full fat
• 1 tbsp lemon juice
• 1 tsp tumeric powder
• 2 tsp garam masala (Note 1)
• 1/2 tsp chilli powder or cayenne pepper powder (Note 2)
• 1 tsp ground cumin
• 1 tbsp ginger, freshly grated
• 2 cloves garlic, crushed
• 1.5 lb / 750 g chicken thigh fillets, cut into bite size pieces

Curry

• 2 tbsp (30 g) ghee or butter, OR 1 tbsp vegetable oil (Note 3)
• 1 cup tomato passata (aka tomato puree) (Note 4)
• 1 cup heavy / thickened cream (Note 5)
• 1 tbsp sugar
• 1 1/4 tsp salt

To serve

• Basmati or other Rice
• Coriander/cilantro (optional)

Instructions

1. Optional blitz: for an extra smooth sauce, combine the Marinade ingredients (except the chicken) in a food processor and blend until smooth. (I do not do this)
2. Marinade: Combine the Marinade ingredients with the chicken in a bowl. Cover and refrigerate overnight, or up to 24 hours (minimum 3 hrs).
3. Cook chicken: Heat the ghee (butter or oil) over high heat in a large fry pan. Take the chicken out of the Marinade but do not wipe or shake off the marinade from the chicken (but don't pour the Marinade left in the bowl into the fry pan).
4. Place chicken in the fry pan and cook for around 3 minutes, or until the chicken is white all over (it doesn't really brown because of the Marinade).
5. Sauce: Add the tomato passata, cream, sugar and salt. Turn down to low and simmer for 20 minutes. Do a taste test to see if it needs more salt.
6. Garnish with coriander/cilantro leaves if using. Serve with basmati rice.
7. The Butter Chicken is pictured with my very easy No Yeast Flatbread and no-fry papadums (Note 5).

recipe adapted  >>>>>  here

Recipes Cookbook - Cranberry Pineapple Punch

Cranberry Pineapple Punch |Cranberrypineapplepunch Pineapplemangolemonade Cranberryalcoholicdrinks Cocktaildrinks Yummydrinks Fundrinks Yummydrinks Cocktaildrinks Fundrinks Alcoholicdrinks Adultdrinks Holidaydrinks

Ingredients

• 4 cups cranberry juice
• 4 cups pineapple juice
• 1 cup silver rum
• 1 cup coconut rum
• 2- liter ginger ale
• juice of 1-2 limes
• Garnish
• 2 limes sliced (plus more for glasses)
• 1 cup fresh cranberries frozen

Instructions

1. combine cranberry juice, pineapple juice, silver and coconut rum, and lime juice in a pitcher
2. add lime slices and fresh cranberries to the pitcher
3. top off with ginger ale or just add directly to a glass when serving
4. enjoy!

Recipe adapted >>>>>  here

Recipes Cookbook - SWEET POTATO CHICKEN POPPERS

SWEET POTATO CHICKEN POPPERS (PALEO, AIP & WHOLE 30) |#Whole30recipes #Whole30breakfast #Healthykoreanbeefbowl #Whole30snacks #Mealpreprecipes #Wholefoodrecipes #Whole30recipes #Whole30snacks #Aiprecipes #Paleosnacks #Sweetpotatochickenpoppers #Whole30snacks

Ingredients

• 1 lb ground chicken (uncooked)
• 2 cups uncooked sweet potato, finely grated (I used a wide cheese grated like this or you can use your food processor)
• 2–3 sprigs green onion, chopped fine
• 2 tbsp coconut oil + 1 tsp for greasing the baking sheet
• 2 tbsp coconut flour (I recommend this brand )
• 1/2 tsp black pepper (omit for AIP)
• 1 tsp sea salt
• 1 tbsp onion powder
• 1 tbsp garlic powder
• Optional: 1 tsp paprika or chili powder (not AIP but adds a kick!)

Instructions

1. Preheat the oven to 400 F and line a baking sheet with parchment paper lightly greased with oil
2. Combine all of the ingredients in a large mixing bowl and thoroughly mix.
3. Begin rolling the mixture into small, slightly flattened poppers about one inch in diameter (you’ll have about 20-25 poppers) and place them on the baking sheet
4. Place in the oven for 25-28 minutes, flipping halfway through. Crisp further in a pan or place under the broiler if desired for 1-2 minutes to crisp further. Remove from the oven when thoroughly cooked through
5. Allow to cool and serve with your favorite sauce! These are made for dipping so pair them with guacamole, ketchup, mustard, etc!

Recipe adapted >>>>>  here

Rated 4.9/5 based on 983 customer reviews

Recipes Cookbook - Butterfinger Dessert Lasagna

Butterfinger Dessert Lasagna |#Chickencrockpotrecipesslowcooker #Slowcookereverythingchicken #Chickencrockpotrecipesboneless #Frozenchickencrockpotrecipes #Peanutbuttertrifle #Slowcookerfrozenchicken #Puddingdesserts #Whitechocolatedesserts #Peanutbutterdelight #Healthydessertsnobake #Dessertsforparties #Butterfingerlasagnadessert

Ingredients

• 1 (3.4 oz) box instant butterscotch pudding
• 2 cups + 3 Tablespoons milk, divided
• 8 ounces cream cheese
• 1/2 cup peanut butter
• 1/2 cup powdered sugar
• 1 (8 oz) tub whipped topping, divided
• 24 Nutter Butter cookies
• 7 fun-sized Butterfingers bars, chopped*
• Melted peanut butter*

Instructions

1. In a medium bowl, whisk the pudding mix and 2 cups of milk together. Set aside to thicken while you prepare the peanut butter filling.
2. In the bowl of a stand mixer fitted with the paddle attachment, beat together the cream cheese, peanut butter, sugar, and 3 Tablespoons of milk until smooth. Fold in 1 1/2 cups of the whipped topping.
3. To assemble, start by lining the bottom of a 8x8-inch square dish with half of the Nutter Butter cookies. Spread 1/2 of the pudding evenly on top of the cookies. Top with dollops of the peanut butter filling, then spread into an even layer. Sprinkle half of the chopped Butterfingers over the filling. Repeat the layering with the remaining cookies, pudding, and peanut butter filling. Spread the rest of the whipped topping on top, then sprinkle with the last of the chopped Butterfingers.
4. Cover and refrigerate overnight to allow the cookies to soften up for easier cutting. Serve with a drizzle of melted peanut butter, if desired.

recipe adapted  >>>>>  here

Recipes Cookbook - Sugar Free Low Carb Keto Avocado Brownies

Sugar Free Low Carb Keto Avocado Brownies |#Lowcarbdesserts #Lowcarbrecipesdessert #Sugarfreedesserts #Ketodessertrecipes #Ketodietrecipes #Sugarfreelowcarb #Ketoblueberryrecipes #Ketofatbombs #Paleosnacks #Ketosweetseasy #Ketosnackseasy #Veganketorecipes

Ingredients

• 250 g avocado about 2
• 1/2 tsp vanilla
• 4 tbsp cocoa powder
• 1 tsp stevia powder
• 3 tbsp refined coconut oil
• 2 eggs
• 100 g lily's dark chocolate melted
• Dry Ingredients
• 90 g blanched almond flour
• 1/4 tsp baking soda
• 1 tsp baking powder
• 1/4 tsp salt
• 1/4 cup erythritol

Instructions

1. Preheat the oven to 180C/350F.
2. In a separate bowl, combine the dry ingredients together and whisk together.
3. Peel the avocados. Weigh or measure your avocados. Place in a food processor. Process until smooth.
4. Add each wet ingredient to the food processor, one at a time, and process for a few seconds until all of the wet ingredients have been added to the food processor.
5. Add the dry ingredients to the food processor and mix until combined.
6. Place a piece of parchment paper over a 30x20cm (12''x8'') baking dish and pour the batter into it. Spoon evenly and place in the preheated oven. Bake for 30 minutes, or until a toothpick inserted in the middle comes out half clean. The top should be soft when you touch it with your fingers.
7. Take out of the oven, let it cool completely before slicing into 12 pieces.

recipe adapted  >>>>>  here

Recipes Cookbook - Blueberry Cheesecake Probiotic Fat Bombs (Low carb, keto, GAPS) Recipe

 

Blueberry Cheesecake Probiotic Fat Bombs (Low carb, keto, GAPS) Recipe | #Ketosnacks #Ketorecipeseasy #Ketogenicdiet #Ketodietrecipes #Lowcarbdesserts #Lowcarbketo #Ketofatbombs #Ketosnacks #Ketorecipeseasy #Nocarbdiets #Ketodietrecipes #Ketocheesecake

 

Ingredients

• 6 ounces (3/4 of a cup) full fat cream cheese or homemade yogurt cheese
• 2.5 ounces (5 tablespoons) butter
• ½ cup blueberries
• ¼ teaspoon vanilla extract
• 1-1/2 ounce (3 tablespoons) melted coconut oil
• 3 packets Stevia (optional)
• ⅛ teaspoons sea salt

 

Instructions

1. In a food processor combine all ingredients and puree until smooth.
2. Use a rubber spatula to spread blueberry mixture into candy mold.
3. If not using candy mold, spread evenly into a parchment-lined loaf pan.
4. Freeze for 1 hour, and then cut into 12 pieces if using a loaf pan. Continue freezing until solid, another 1-2 hours.
5. Pop out of candy mold or loaf pan and store in a covered container in the freezer.
6. For best taste, allow to thaw 15 minutes before eating.

Recipe Adapted : here

Recipes Cookbook - Southwest Avocado Toast

Southwest Avocado Toast |#Breakfastenchiladasmakeahead #Quicherecipes #Cookingrecipes #Healthyrecipes #Breakfastdishes #Yummybreakfast #Healthybreakfastrecipes #Breakfastideashealthy #Lowcaloriebreakfastrecipes #Vegetarianbreakfastrecipes #Healthylowcaloriebreakfast #Breakfastfordinner

  Ingredients

• 2 tbsp extra-virgin olive oil
• 1 lbs grass-fed extra-lean ground turkey
• 1 tsp clove garlic — minced
• ½ cup onions — diced
• ½ cup yellow bell pepper — diced
• 1 ½ cup green beans — chopped
• ¾ cup homemade tomato sauce or any other sauce of your preference
• Salt and ground fresh black pepper
• A pinch of crushed red pepper

  Instructions

1. In bowl mix together your avocado, cilantro, lime, cayenne, red pepper flakes and salt and pepper and stir until mashed.
2. Spread half mixture on each of your pieces of toast.
3. Top with your scrambled eggs and desired amount of salsa.
4. Garnish with cilantro if desired.

RECIPE ADAPTED  >>>>>  here

Recipes Cookbook - Sweet Potato Soup

Sweet Potato Soup | #Sweet #Potato #Soup #Instantpotpressurecooker #Crockpotrecipes #Instapotrecipes #Instantpotsoup #Sweetpotatorecipes #Instantpotsouprecipes #Cookingrecipes #Soupsandstews #Veganrecipes #Healthysoup #Vegansoups #Vegetarianrecipes

Ingredients

• 2 large sweet potatoes, cut in small cubes
• 1 onion, cut in four
• 3 carrots, cut in chunks
• 1 regular potato, cut in small cubes
• a thumb-size piece of ginger grated
• ½ teaspoon ground cumin
• ¼ teaspoon crushed red pepper
• salt and ground pepper, to taste
• olive oil
• water, just enough to cover the veggies
• fresh chopped herbs (optional)
• Schar gluten-free crackers Fette Croccanti (optional)

Instructions

1. Put all veggies in a large pot.
2. Add water just enough to cover them. Be careful not to add too much water. You'll be able to add more later and create the perfect consistency and texture for your creamy soup.
3. Bring to a boil and add salt and pepper.
4. Let them boil until tender - around 20-25 minutes.
5. Add spices and grated ginger.
6. Using a vertical blender, start blending the veggies.
7. Add more water if needed, to create the perfect creamy texture.
8. Serve with gluten-free crackers, drizzle with olive oil and add some fresh chopped herbs on top.

recipe adapted >>>>>  here

Recipes Cookbook - Garlic Butter Salmon in Foil

Garlic Butter Salmon in Foil |#Ketosalmonrecipes #Salmonrecipesbaked #Sourcreamsalmon #Garlicbuttersalmoninfoil #Salmonlemonbuttersauce #Sourcreamrecipes #Salmonpattiesrecipecanned #Salmoninfoil #Seafooddishes #Salmoncakesrecipe #Salmonrecipesbaked #Ketosalmonpatties

Ingredients

• 1¼ pounds salmon fillet
• 2 tablespoons lemon juice
• 2 cloves garlic — minced
• 3 tablespoons melted butter or melted ghee
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon dried oregano
• ¼ teaspoon crushed red pepper
• 1 tablespoon chopped parsley — for garnishing
• lemon slices — for garnishing

Instructions

1. Preheat oven to 375ºF. Line a baking sheet with foil. The piece of foil should be large enough to fold over and seal the fish.
2. In a small bowl, add lemon juice, garlic, and melted butter or melted ghee. Whisk everything together.
3. Place the salmon on the prepared baking sheet.
4. Pour the butter mixture over the salmon.
5. Season with salt, pepper, oregano, and red pepper flakes.
6. Fold the sides of the foil over the salmon. Make sure it is well sealed so that the sauce does not leak.
7. Place the pan into the oven, and bake until cooked, about 12-16 minutes. The cooking time depends on the thickness of the fillet.*
8. Open the foil, and broil the fish for 2-3 minutes. Be careful not to burn the fish!
9. Remove from the oven. Using a spoon, pour some of the butter sauce left in the foil onto the salmon before serving. Then, garnish with parsley.

recipe adapted  >>>>>  here

Recipes Cookbook - Vegan Pumpkin Sugar Cookies

Vegan Pumpkin Sugar Cookies |#Veganhalloweentreats #Vegancake #Veganpumpkincinnamonrolls #Veganpumpkinsugarcookies #Veganhalloweencookies #Dairyfreepumpkincookies #Veganpumpkinbars #Dessertrecipes #Vegandessertrecipes #Glutenfreedesserts #Glutenfreebaking #Cookingrecipes

Ingredients

• 1/2 cup vegan butter (such as Earth Balance // softened* // 1 stick yields 1/2 cup)
• 1/2 cup organic cane sugar (plus more for topping)
• 1/4 cup brown sugar
• 1 tsp pure vanilla extract
• 1/4 cup pumpkin puree*
• 1 1/2 heaping cups unbleached all-purpose flour (sub up to 1/3 whole-wheat pastry)
• 1/2 Tbsp cornstarch or arrowroot powder (for thickening/binding)
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 tsp pumpkin pie spice
• 3/4 tsp ground cinnamon
• 1 Tbsp unsweetened almond milk (or other non-dairy milk)
• FROSTING (optional) :
• 1/2 cup vegan butter (such as Earth Balance // softened* // 1 stick yields 1/2 cup)
• 1 1/2 Tbsp 1 1/2 Tbsp pumpkin butter* (optional)
• 1/2 tsp vanilla extract (optional)
• 2 1/2 - 3 cups powdered sugar
• 1/4 tsp each ground cinnamon and pumpkin pie spice
• 1 splash non-dairy milk

Instructions

1. Add softened butter to a large mixing bowl and cream with a mixer for 1 minute.
2. Add sugar, brown sugar and vanilla and beat for 1 more minute. Add pumpkin and mix once more.
3. Set your sifter over something that will catch fall out and add dry ingredients. Use a spoon to briefly stir, then sift over butter and sugar ingredients, to combine.
4. Mix until incorporated, being careful not to over mix. Then add almond milk and mix until a soft dough is formed. Freeze dough for 15 minutes, or refrigerate for 30 minutes (or chill overnight), preheat your oven to 350 degrees F (176 C), and position a rack in the center of the oven.
5. Scoop out heaping 1 Tbsp amounts of dough and roll into balls. Place on a clean baking sheet 2 inches apart to allow for spreading. Dip a glass into cane sugar and then gently smash the cookie ball down into a disc (see photo).
6. Bake on the center rack for 10-12 minutes or very slightly golden brown.
7. Let rest on pan for a few minutes. Then transfer to a cooling rack to cool completely. Prepare frosting in the meantime.
8. FOR FROSTING: Wipe/rinse your mixing bowl clean and add softened butter. Beat until light and fluffy. Then add vanilla, spices, and pumpkin butter (optional) and mix once more.
9. Add powdered sugar 1/2 cup at a time and continue mixing until thick and creamy. Drizzle in a little non-dairy milk to thin. You want this frosting to be pretty thick so it will hold its shape once on the cookies, so only add a little milk and add more powdered sugar if it gets too thin.
10. Once cooled, frost cookies and top with a sprinkle of pumpkin pie spice or cinnamon. Store leftovers covered at room temperature for up to a few days. Freeze for longer-term storage.

Recipe adapted >>>>>  here

Recipes Cookbook - Triple Berry French Toast Casserole

Triple Berry French Toast Casserole |#Breakfastcookiesforkids #Breakfastcookieshealthy #Makeaheadbreakfast #Oatmealbreakfastcookies #Campingsnacksmakeahead #Cookingrecipes #Breakfastenchiladasmakeahead #Groundsausagerecipes #Breakfastsausagerecipes #Sausagecheddarbiscuits #Tripleberryfrenchtoastcasserole #Breakfastbiscuits

Ingredients

• 16 oz French bread cut into 1-inch cubes
• 4 eggs
• 1 cup almondmilk or regular milk
• 1 tsp vanilla extract
• 1 tbsp granulated sugar
• 3/4 tsp ground cinnamon
• 5 cups frozen berries raspberry, blackberry, blueberry blend
• 1/2 cup granulated sugar
• 1/2 tsp ground cinnamon
• 1 tbsp cornstarch
• 1 tbsp granulated sugar

Instructions

1. Preheat oven to 350F.
2. Spray a 9x13 inch baking dish with cooking spray. set aside.
3. Place bread cubes in a large bowl.
4. In a medium bowl, combine, eggs, milk, vanilla extract, 1 tablespoon of sugar, and cinnamon and whisk together until blended.
5. Pour egg mixture over the top of the bread cubes, stirring to coat. Let sit for 5 to 10 minutes, stirring occasionally.
6. In a medium bowl, combine frozen berries, 1/2 cup of sugar, cinnamon, and cornstarch. Stir to combine.
7. Pour berries into prepared baking dish.
8. Spoon bread over the top.
9. Sprinkle the top with 1 tablespoon of sugar.
10. Bake for 35 to 45 minutes or until bubbling and golden brown.
11. Sprinkle with powdered sugar (I use my OXO dusting wand) and top with fresh berries, whipped cream, or maple syrup if desired.

RECIPE ADAPTED  >>>>>  here

Rated 4.6/5 based on 347 customer reviews

Recipes Cookbook - Oven Baked Meatball Sandwiches

Oven Baked Meatball Sandwiches | . #Easydinnerrecipesforfamily #Foodrecipesfordinner #Easymeals #Dinnerideaseasy #Subsandwichideas #Casserolerecipesfordinner

Ingredients

• Sandwich rolls (cut with one side intact)
• Cooked Meatballs (your favorite recipe or frozen, pre-made meatballs)
• Pasta Sauce (homemade or jarred)
• Shredded Mozzarella Cheese

Instructions

1. Spray a baking sheet with cooking spray. Preheat oven to 400 degrees F.
2. Place your frozen cooked meatballs or homemade cooked meatballs in a large pot. Cover with your pasta sauce. Gently fold the meatballs with the sauce, Heat the meatballs and sauce on low-medium, stirring occasionally, until the meatballs are heated thoroughly.
3. Fill a roll with as many meatballs as you can fit (usually 4-5 meatballs, depends on size of meatballs and the size of the roll). Top with more pasta sauce from your pot. Place filled sandwich rolls closely on baking sheet. Top each sandwich with shredded mozzarella cheese.
4. Bake until cheese is melted, hot, and bubbly.

recipe adapted >>>>>  here

Recipes Cookbook - Chocolate Chip Cookie Cups

Chocolate Chip Cookie Cups |#S’morescookies #S’morescups #Sweetrecipes #Cookingrecipes #Cookiedesserts #Sweetstreats #Chocolatechipcookiecups #Minicookiecups #Dessertrecipes #Sweetrecipes #Deliciousdesserts #Cookingrecipes

Ingredients

• Chocolate Chip Cookie Cups:
• 2 1/4 cups all-purpose flour
• 1/2 tsp baking soda
• 1 tsp sea salt
• 1 cup unsalted butter room temperature
• 1/2 cup granulated sugar
• 1 cup light brown sugar packed
• 2 large eggs room temperature
• 2 tsp vanilla extract
• 1 1/2 cups mini chocolate chips semi-sweet
Cheesecake Mousse Filling:
• 1 cup heavy whipping cream cold
• 8 oz cream cheese softened
• 1/2 cup granulated sugar
• 1 tsp vanilla
• chocolate sauce optional

Instructions

1. Chocolate Chip Cookie Cups:
2. Preheat oven to 350°F. Spray 2 regular sized muffin tins with cooking spray.
3. Whisk together flour, baking soda, and salt, set aside.
4. Beat butter and sugars on med-high until pale and fluffy (approx. 2-3mins). Reduce speed and add eggs (one at a time), and vanilla. Beat until combined.
5. Add flour mixture and mix until just combined. Fold in chocolate chips.
6. Using a large cookie scoop (3 Tbsp), scoop dough into muffin tins.
7. Bake for approximately 15 mins or until lightly browned and mostly set (but not completely).
8. Remove from oven and immediately use a small jar or container to press firmly down in the center to create a well. Cool in pans for 10 mins, then place on wire rack to cool completely.
9. Cheesecake Mousse Filling:
10. Whip heavy cream until stiff peaks (ideally with a cold whisk and in a cold bowl).
11. In a separate bowl, beat cream cheese and sugar until smooth, add vanilla and beat until smooth.
12. Fold cream cheese mixture into whipped cream. Pipe into cooled cookie cups. Top with chocolate sauce if desired and swirl with a toothpick. Refrigerate until set (approx. 2 hours).
13. Serve cold and eat within 2-3 days. Or freeze for up to 4 weeks.

recipe adapted  >>>>>  here

Recipes Cookbook - GARLIC BUTTER HERB STEAK BITES WITH POTATOES

GARLIC BUTTER HERB STEAK BITES WITH POTATOES |Healthydinnerrecipes Steakbites Easydinnerrecipes Garlicbuttersteakandzucchininoodles Beefrecipes Cajunrecipes Tastyvideos Spicysalsarecipe Salsadechiledearbol Cookingrecipes Foodvideos Dessertrecipes

Ingredients

• 1 tablespoon olive oil
• 2 tablespoons butter divided
• 1 pound yukon gold potatoes sliced about 1/2 inch in thickness
• 3 garlic cloves minced
• 1 teaspoon thyme chopped
• 1 teaspoon rosemary chopped
• 1 teaspoon oregano chopped
• 1 1/4 pounds sirloin steaks cut into 1 inch cubes
• salt and pepper

Instructions

1. Heat a large cast iron skillet over medium high heat and add olive oil and butter, potatoes, garlic, thyme, rosemary, and oregano. Cook for about 3 minutes, stir and cook and additional 3 minutes until fork tender. Remove and set aside on a plate.
2. Turn the skillet to high heat. Add the 1 tablespoon butter and steak bites. Let the steak sear for a minute and then continue to stir the steak until they are golden brown.
3. Top the steak with fresh chopped herbs.

  recipe adapted >>>>>  here

Rated 4.7/5 based on 166 customer reviews

Recipes Cookbook - Easy Slow Cooker Whole Chicken

#Crockpotchicken #Slowcookerwholechickenrecipes #Easywholechickencrockpotrecipes #Cookingrecipes #Crockpotcooking #Crockpotdinner #Slowcookerwholechickenrecipes #Easywholechickencrockpotrecipes #Cookingrecipes #Crockpotcooking #Crockpotdinner #Crockpotslowcooker

Ingredients

• 1 5 lb roasting chicken
• 1 large onion
• 2 tbs olive oil
• 2 tsp paprika
• 2 tsp salt
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp thyme
• 1 1/2 tsp fresh ground pepper

Instructions

1. Quarter one onion and place in the bottom of the slow cooker.
2. Rinse chicken and pat dry.
3. Rub the olive oil all over the chicken.
4. In a small bowl mix paprika, salt, onion powder, garlic powder, and thyme.
5. Rub spice mixture all over chicken including inside ( I use latex gloves lol).
6. Sprinkle with pepper.
7. Cover and cook on high for 4 hours or on low for 7 hours.

recipe adapted >>>>>  here

Recipes Cookbook - thai chicken collard wraps (whole30, paleo)

thai chicken collard wraps | #thai #chicken #collard #wraps #whole30 #paleo #Realfoodrecipes #Paleowhole30 #Shrimprecipes #Healthydietrecipes #Whole30diet #Wholefoodrecipes #Whole30recipes #Paleorecipes #Realfoodrecipes #Veganrecipes #Ketorecipes

Ingredients

• 1 lb boneless, skinless, chicken breasts
• 1 cup full fat coconut milk(US/CAN)
• 1 tsp red curry paste (US/CAN)
• 1/4 tsp sea salt
• 1 tbsp lime juice
• 1/2 a medium white onion, chopped
• 1 clove of garlic, minced
• 1 tbsp chopped fresh cilantro
• For the wraps:
• collard greens
• sliced sweet peppers
• slice avocados
• grated carrots
• thai almond butter sauce
• fresh cilantro

Instructions

1. In your slow cooker layer all of the chicken ingredients, pouring the coconut milk on last. Turn the slow cooker on high for 2-3 hours until the internal temperature of the chicken is 165 F. Take the chicken breasts out and pull them apart with two forks. Add the pulled chicken back to the slow cooker and give it a good stir. Taste and add more salt/pepper if needed
2. To make the wraps, cut most of the tough stem out of the collard greens as shown in the picture. Spread on your almond butter sauce, grated carrots, sliced peppers, sliced avocados, chicken and some fresh cilantro. Fold the corners of the collard in and roll tightly.
3. Use the extra almond butter sauce as a dip for the wraps.

recipe adapted >>>>>  here

Recipes Cookbook - Gooey Mississippi Mud Brookies

Gooey Mississippi Mud Brookies | #Dessertrecipes #Sweetrecipes #Deliciousdesserts #Dessertbars #Brownierecipes #Sweetstreats #Brookiesrecipe #Dessertrecipes #Cookingrecipes #Deliciousdesserts #Dessertbars #Sweetrecipes

Ingredients

• 1 Box brownie mix
• Ingredients on the box (oil, eggs water)
• 1 ½ cups mini marshmallows, divided
• 1 cup chopped pecans, divided
For the cookie dough:
• ½ cup (1 stick) unsalted butter
• ½ cup light brown sugar, packed
• ½ cup granulated sugar
• 1 Large egg
• 2 teaspoons pure vanilla extract
• 1¾ cup all-purpose flour
• ½ teaspoon salt
• ½ teaspoon baking soda
• ¾ cup mini chocolate chips

  Instructions

1. Preheat oven to 350°F
2. In a medium sized bowl, combine brownie mix, egg, vegetable oil and water according to the instructions on the box. Beat until thoroughly mixed.
3. Line a 9×13” pan with parchment paper or a baking mat. Pour the brownie batter over the baking mat and spread evenly.
4. Sprinkle the top of the batter with ½ cup crushed pecans and ¾ cup of mini marshmallows and gently press into the brownie batter.
5. Soften the butter in the microwave for 10-15 seconds. Combine the butter with both light brown sugar and granulated sugar. Mix until smooth and the mixture becomes fluffy.
6. Add the egg and vanilla extract and beat until the egg is thoroughly incorporated.
7. In a separate bowl, combine the flour, salt and baking soda. Slowly add the flour mixture to dough batter while mixing at a low speed. Once all the flour has been added, increase speed to medium until dough forms. Add chocolate chips, remaining pecans and marshmallows last and fold into cookie dough.
8. Take the cookie dough and drop chunks onto the top of the brownie mixture, gently pressing them down into brownie batter. Do you best to cover evenly.
9. Bake for 25-28 minutes at 350°F. Remove from oven and allow to cool completely before cutting. Since I used a baking mat, I was able to completely remove the sheet of brookies from the pan before cutting. If the brownie is still too gooey, I suggest refrigerating before cutting.

  recipe adapted >>>>>  here

Recipes Cookbook - Roasted Carrot Soup

#Lentilsoupeasy #Celeryrecipes #Roastedcarrotsoup #Lentilrecipeseasy #Lentilsoupcrockpot #Soupparty #Pumpkinsoup #Roastedcarrotsoup #Carrottomatosoup #Recipeswithcarrots #Carrotsouphealthy #Cookingrecipes

 

 

 

 

Ingredients

• 1 1/2 pounds carrots — peeled, cut into 1/2-inch slices (about 6 large carrots)
• 1 large yellow onion — thinly sliced
• 4 cloves garlic — peeled and left whole
• 2 tablespoons extra-virgin olive oil
• 1 1/2 teaspoons kosher salt — divided, plus additional to taste
• 1 teaspoon ground cumin
• 1/4 teaspoon black pepper — plus additional to taste
• 2 cans whole peeled tomatoes — (28 ounce cans)
• 1 teaspoon dried basil
• 1/2 cup plain Greek yogurt — plus additional for serving
• Fresh basil — optional, for serving

 

 

 

 

 

Instructions

1. Place racks in the upper and lower thirds of the oven and preheat the oven to 400 degrees F. Generously coat two baking sheets with cooking spray. Set aside.
2. Place the carrots, onions, and garlic in a large bowl. Drizzle with the olive oil, then sprinkle with 1 teaspoon salt, cumin, and pepper. Toss to evenly coat, then spread in a single layer on the prepared baking sheets, ensuring that the vegetables do not crowd one another. Roast for 25 to 30 minutes, turning twice throughout, until the vegetables are tender and browned. Let cool on the pans for 10 minutes.
3. While the vegetables cool, drain the juice from the tomato cans into a small bowl or measuring cup. Set aside.
4. Working in two batches, add half of the roasted vegetables to a food processor fitted with a steel blade or to a blender. Add 1 can of the drained tomatoes. Purée until smooth, then pour the purée into a 4-quart or larger heavy-bottomed pot, such as a Dutch oven. Repeat with the remaining vegetables and tomatoes, then add to the pot.
5. Stir in the reserved tomato juices, basil, yogurt, and remaining 1/2 teaspoon salt. Bring to a gentle simmer and let cook for about 10 minutes, until fully heated through. Taste and add additional salt and/or pepper as desired. Serve warm, topped with fresh basil and/or additional Greek yogurt.

RECIPE ADAPTED  >>>>>  here

Rated 4/5 based on 204 customer reviews

Recipes Cookbook - CREAMY SUN-DRIED TOMATO PALEO BAKED CHICKEN RECIPE {CLEAN EATING, GLUTEN FREE, DAIRY FREE, WHOLE30}

#Spaghettisquashrecipes #Spaghettisquashpizzacrust #Coconutlimechicken #Cookingrecipes #Veganrecipes #Cleaneatingrecipes #Chickentenderloinrecipes #Chickenburgers #Cajunrecipes #Chickenstriprecipes #Bonelessskinlesschickenthighrecipes #Whole30keto

 

 

 

 

 

Ingredients

• 1/4 cup Unmodified Potato Starch {*} (or Tapioca Starch or Corn Starch {*} if you don’t eat Paleo)
• 1 Tbsp Real Salt
• 1 tsp Freshly Ground Pepper {*}
• 8 Chicken thighs {*} (bone-in, skin removed)
• 3 Tbsp Extra Virgin Olive Oil {*} (divided)
• 1 Yellow Onion (Sliced thinly)
• 3/4 cup Sliced Sun-dried Tomatoes {*} (not packed in oil)*
• 1 Tbsp Garlic (minced)
• 1 tsp Italian Seasoning {*} (oregano {*}, thyme {*}, parsley {*})
• large pinch Red Pepper Flakes {*}
• 13.5 oz can Coconut Milk {*}
• 1 cup Chicken Stock {*} (or Broth)
• Basil {*} (shredded, to top)

 

 

 

 

 

 

Instructions

1. Mix together the potato or tapioca starch, salt, and pepper in a medium-sized bowl. Toss the chicken thighs in the mixture until fully coated.
2. Preheat oven to 400 degrees F
3. Heat 2 T. of the Olive Oil in a large oven-proof frying pan or ceramic coated dutch oven. Add the chicken, four pieces at a time, and brown on each side. When the chicken is all browned, remove it and set it aside.
4. Add the remaining 1 T. of oil to the pan and heat to medium/high. Add the sliced onion and saute for 2 minutes. Add the sun-dried tomatoes, garlic, Italian Seasoning, and red pepper and saute for another 30 seconds.
5. Add the coconut milk and chicken broth and bring to a boil.
6. Add the chicken back into the sauce, scooping the onions and tomatoes over the top of the chicken. Try to fit the chicken in a single layer, if possible.
7. Cover pan with a lid (make sure it is oven safe) and place it in the oven. Cook for 45 minutes at 400 degrees. After 45 minutes, reduce the heat to 300 and cook for another 20 minutes.
8. Remove from the oven and top with shredded basil just before serving.

recipe adapted  >>>>>  here

Rated 4.8/5 based on 554 customer reviews

Recipes Cookbook - Dairy-free Spaghetti Squash Chicken Alfredo

Dairy-free Spaghetti Squash Chicken Alfredo |#Wholefoodrecipes #Whole30diet #Realfoodrecipes #Cookingrecipes #Cleaneatingrecipes #Dietrecipes #Wholefoodrecipes #Cleaneatingrecipesfordinner #Healthydinnerrecipes #Dairyfreerecipesdinner #Deliciousglutenfreerecipes #Whole30dinners

Ingredients

• 1 large spaghetti squash (about 3 lbs.), halved lengthwise and seeds removed
• 1 ½ lbs. boneless, skinless chicken thighs
• 1 cup raw cashews
• 3 cups boiling water
• 2 Tbsp. nutritional yeast
• 1–2 cloves garlic, peeled
• 1 Tbsp. lemon juice
• ½ tsp. salt + more to taste
• ¾ cup unsweetened almond milk (or other non-dairy milk of choice)
• ½ cup fresh basil, thinly sliced; plus more for garnish

Instructions

1. Preheat oven to 400℉.
2. Place cashews in a small bowl and cover with boiling water. Place a plate over the bowl to cover and allow to rest for 30 minutes while you prepare the squash and chicken.
3. Line two rimmed baking sheet with parchment paper. On one sheet, place halved squash cut side down. Place chicken thighs on the other sheet and sprinkle with salt and pepper.
4. Place baking sheets in preheated oven. Remove chicken after 25-30 minutes or when cooked through and no longer pink inside. Remove chicken and cover with foil or a plate.
5. Allow squash to bake for an additional 20-25 minutes or until tender. While the squash bakes it’s time to prepare the alfredo sauce.
6. To prepare the alfredo sauce :
7. Drain cashews and place in the canister of the Vitamix.
8. Add nutritional yeast, 1 garlic clove, lemon juice, ½ tsp. salt and almond milk.
9. Blend on high for 2 minutes. Taste and adjust salt as needed, adding the additional clove of garlic and blending again if you’d like a more garlicky sauce. Sauce should be warm from blending. If not, replace the lid and blend another minute until warm (this is where the built-in blend timer comes in handy!)
10. When squash is ready, carefully scrape flesh into a large bowl (or cast iron skillet) using a fork to create strands of ‘pasta’.
11. Add diced chicken and toss with alfredo sauce. At this point, if your squash has cooled and if you used a skillet you can either place the skillet on the stove top over medium heat for 5-6 minutes or until heated through or pop the entire skillet back into the still-warm oven for a few minutes to warm while you prepare a vegetable or salad side dish.
12. Stir chopped basil into spaghetti squash mixture just before serving. Top with additional basil, as desired.

recipe adapted  >>>>>  here

Recipes Cookbook - SLOW COOKER CHICKEN BACON RANCH SANDWICHES

SLOW COOKER CHICKEN BACON RANCH SANDWICHES (CRACK CHICKEN) | #SLOWCOOKER #CHICKEN #BACON #RANCH #SANDWICHES #Crockpotdinner #Potrecipeshealthy #Crockpotslowcooker #Cookingrecipes #Crockpotcooking #Easyslowcookerrecipes #Crockpotrecipes #Cookingrecipes #Chickenrecipes #Instantpotrecipes #Dietrecipes #Healthyrecipes

Ingredients

• 3 chicken breasts boneless skinless
• 16 ounces cream cheese 2 boxes
• 1 packet ranch seasoning
• 1 cup cheddar cheese
• 1 teaspoon garlic powder
• 8 slices bacon crumbled
• 8 slices cheddar cheese
• 8 hoagie rolls

Instructions

1. Add the chicken, cream cheese, ranch seasoning, cheddar cheese and garlic powder to a slow cooker and cook on low for 7-8 hours or on high for 3-4 hours.
2. Toast the hoagie rolls, scoop on the chicken and top with cheddar slice and crumbled bacon.

recipe adapted >>>>>  here

Recipes Cookbook - Chorizo, Potato, and Queso Burritos Recipe For Breakfast

Chorizo, Potato, and Queso Burritos Recipe For Breakfast |#Healthyrecipes #Wholefoodrecipes #Breakfastrecipes #Glutenfreebreakfasts #Paleoglutenfree #Cookingrecipes #Brunchrecipes #Breakfastpizzarecipe #Breakfastcasserole #Brunchideas #Breakfastideasvideos #Breakfastburritorecipe

Ingredients

• 12 ounces fresh Mexican Chorizo, casings removed
• Queso (Homemade recipe here)
• 6 Burrito size tortillas
• 1 green poblano pepper, diced
• 1 small yellow onion, diced
• 1 tablespoon fresh cilantro, diced
• 6-8 small red potatoes
• 1 tablespoon oil
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Rinse potatoes and pierce them with a fork. Place on a microwave safe plate and microwave for about 5 minutes to get the cooking process going. Alternatively, you could place them in a saucepan, cover with water, and bring to a boil, then cover and remove from heat and let stand for about 5 minutes. Once the potatoes are partially cooked, cut them into small cubes.
2. In a large skillet, begin browning the chorizo and breaking it up. After cooking the chorizo a few minutes, add in the diced poblano pepper, and diced onion. Continue cooking until the chorizo is cooked through and the peppers and onions are tender. Remove the chorizo, peppers and onions from the pan.
3. Adjust the heat to medium-high and add 1 tablespoon of oil to the pan. When the oil is hot, add in the diced potatoes, salt and pepper. When the potatoes are lightly browned and completely cooked (about 8-10 minutes), add in the chorizo mixture. Stir in cilantro. Remove the chorizo/potato mixture from pan and wipe it out with a paper towel.
4. Adjust the heat on the skillet to medium-low and heat the tortillas, one at a time, for about 20 seconds per side. Using a skillet to heat the tortillas has always provided better results than microwaving.
5. Begin filling the burritos with about 3/4 cup of the chorizo/potato mixture. Top with homemade warm queso, and then roll-up. If you’d like, cut each burrito in half on a diagonal. This recipe yields at least 6 burritos, possibly more depending on how full you fill each one.

recipe adapted  >>>>>  here

Recipes Cookbook - Keto Bagels

Keto Bagels |#Ketosnacks #Lowcarbmeals #Ketocheeseburgercasserole #Ketocasserolerecipes #Lowcarbdinner #Ketorecipeseasy #Ketobagelrecipe #Lowcarbketorecipes #Lowcarbbaking #Lowcarbvegetarianrecipes #Lowcarbbread #Ketohamburgerbuns

Ingredients

• 6 ounces (1 1/2 cups) shredded mozzarella cheese
• 4 ounces (1 cup) blanched almond flour
• 1 ounce (2 tablespoons) cream cheese
• 1 large egg
• 1/2 tablespoon olive oil
• 1 1/2 teaspoons baking powder
• Seasoning Mix (Or Use Seasoning Of Choice):
• 1 tablespoon dried dry minced onion
• 2 teaspoons poppy seeds
• 2 teaspoons white sesame seeds
• 1 teaspoon garlic powder
• 1/4 teaspoon salt

Instructions

1. Preheat the oven to 375 F. Prepare a baking sheet lined with parchment paper or a nonstick silicone baking mat.
2. In a small bowl, add all seasoning mix ingredients and stir until well-mixed.
3. In a large heatproof bowl, add almond flour, about two-thirds of the seasoning mix, and baking powder. Whisk until well-mixed.
4. Add mozzarella cheese and cream cheese to the same bowl. Microwave for 45 seconds, stir, and microwave for another 45 seconds or until the cheese is melted. Stir until the mixture forms a smooth dough.
5. Add the egg to the same bowl, working it in until absorbed and well-mixed. If easier, use your hands to knead once the dough is cool enough to handle.
6. Divide the dough into 4 equal pieces. Shape each piece into a log about 6 inches long, and attach the ends to form a bagel shape. Place the bagels at least 1 inch apart on the prepared lined baking sheet.
7. Brush olive oil across the tops. Take the remaining seasoning mix and sprinkle on top, using as much or as little as desired.
8. Bake at 375 F until golden brown on top, about 20 minutes. Since ovens vary, start monitoring at 15 minutes.

Recipe has been adapted from >>>>>  here

Recipes Cookbook - Chicken and Avocado Ranch Burritos

Chicken and Avocado Ranch Burritos |#Healthydinnerrecipes #Easydinnerrecipes #Lunchideas #Chickenavocadoranchburrito #Lowsodiumrecipes #Teriyakichicken #Creampuffsrecipe #Cookingrecipes #Easymeals #Mexicanfoodrecipes #Avocadorecipeshealthy #Chickenrecipes

Ingredients

• 1 pound boneless, skinless chicken thighs, cut into 1-inch chunks*
• 1 (1.25-ounce) package taco seasoning
• 1 tablespoon olive oil
• 4 burrito-size flour tortillas, 10 inches each
• 2 avocados, halved, peeled, seeded and diced
• 1 cup shredded mozzarella cheese
• 1/4 cup sour cream
• 1/4 cup Ranch dressing
• 1/4 cup chopped fresh cilantro leaves

Instructions

1. Heat olive oil in a large skillet over medium heat. Season chicken thighs with taco seasoning. Add chicken to the skillet and cook until golden, about 3-4 minutes; set aside.
2. Heat tortillas according to package instructions.
3. Working one at a time, place chicken, avocado, cheese, sour cream, Ranch and cilantro in the center of each tortilla. Bring the bottom edge of the tortilla tightly over the filling, folding in the sides. Continue rolling until the top of the tortilla is reached. Repeat with remaining tortillas.
4. Heat a grill pan over medium high heat. Add burritos and cook, pressing gently with a spatula, about 3-4 minutes per side, or until golden brown and the cheese has melted.*
5. Serve immediately.

Recipe has been adapted from >>>>>  here

Recipes Cookbook - Cheeseburger Lettuce Wraps

Cheeseburger Lettuce Wraps | #Summersquashcasserole #Healthysummerdinnerrecipes #Summermealsdinner #Easysummerdinners #Healthysummermeals #Ketorecipes #Turkeymeatrecipes #Turkeytacosalad #Turkeylettucewraps #Healthyeating #Healthysnacks #Nocarbdiets

Ingredients

• 2 pounds lean ground beef
• ½ teaspoon seasoned salt
• 1 teaspoon black pepper
• 1 teaspoon dried oregano
• 6 slices American cheese
• 2 large heads iceburg or romaine lettuce, rinsed then dried
• 2 tomatoes, sliced thin
• small red onion, sliced thin Spread
• ¼ cup light mayo
• 3 Tablespoons ketchup
• 1 Tablespoon dill pickle relish
• dash of salt and pepper

Instructions

1. Heat a grill or skillet on medium heat.
2. In a large bowl, mix together ground beef, seasoned salt, pepper and oregano.
3. Divide mixture into 6 sections then roll each into a ball. Press each ball down flat to form a patty.
4. Place patties on grill/pan and cook for approximately 4 minutes on each side or until cooked to your liking. (If using a skillet, only cook 3 at a time to avoid over-crowding.)
5. Place a slice of cheese on each cooked burger. Place each burger on a large piece of lettuce. Top with spread (see recipe below), one slice tomato, red onion and whatever else you like. Wrap the lettuce up over the top and serve. Enjoy!
6. Spread: In a small bowl mix together all the spread ingredients. Refrigerate until ready to use.

RECIPE ADAPTED  >>>>>  here

Recipes Cookbook - Parmesan Roasted Green Beans

Parmesan Roasted Green Beans |#Healthymeals #Roastedparmesangreenbeans #Summersquashcasserole #Healthygreenbeanrecipes #Healthyvegetablerecipes #Quickmeals #Healthysnacks #Roastedgreenbeanswithparmesan #Healthyappetizers #Healthyfood #Appetizersnacks #Roastedgreenbeansoven

Ingredients

• 1 lb. fresh green beans
• 2 Tbsp. olive oil
• 2 Tbsp. grated parmesan cheese
• 2 Tbsp. panko bread crumbs
• 1/2 tsp. kosher salt

Instructions

1. Preheat oven to 400 degrees.
2. Combine all ingredients in a large mixing bowl; toss to coat.
3. Spread green beans on a large rimmed baking sheet.
4. Roast for 15-20 minutes; stirring halfway through.

recipe adapted  >>>>>  here

Recipes Cookbook - Tropical Smoothie

Tropical Smoothie |#Avocoladasmoothiecopycat #Sunrisesunsetsmoothie #Tropicalsmoothiecaferecipescopycat #Tropicalsmoothiejettypunchrecipe #Smoothiedrinks #Cafefood #Smoothierecipeshealthy #Breakfastideas #Healthybreakfastsmoothies #Healthysnacks #Smoothierecipesforweightloss #Healthydrinks

Ingredients

• 2 ripe bananas
• 1 cup frozen mango
• 1 cup frozen pineapple
• 2 cups coconut water*

Instructions

• Place all of the ingredients in a blender and process until smooth.

  Recipe adapted >>>>>  here

Recipes Cookbook - SLOW COOKER CHICKEN POT PIE

SLOW COOKER CHICKEN POT PIE |#Slowcookerchickenpotpie #Crockpotmeals #Crockpotchickenandrice #Chickenpotpiesoup #Soupsinacrockpot #Healthycrockpotrecipes #Crockpotchickenpotpie #Crockpotrecipeschicken #Crockpotchickenandstuffing #Quickandeasydinnerrecipes #Easycrockpotmeals #Instantpotrecipeshealthyfamily

Ingredients

• 4 chicken breasts
• 1 yellow onion, chopped
• 1 1/2 cups chopped carrots
• 1 1/2 cups sliced celery
• 1/4 cup flat-leaf parsley, chopped
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• 1 teaspoon each of salt and pepper
• 8 oz. chicken-flavored cooking stock
• Two 10.5-oz. cans cream of chicken soup
• 1 1/2 cup frozen peas
• 1 1/2 cup frozen corn
• 16.3-oz. can big refrigerated biscuits (8 count)

Instructions

1. Place chicken breasts in a large slow cooker. Add onion, carrots, celery, parsley, paprika, oregano, salt and pepper. Pour chicken stock and chicken soup over top. Stir mixture on top of chicken, cover crock pot and set to cook for 8 hours on Low or 4 hours on High heat.
2. Thirty minutes before cook time is up, remove chicken breasts from slow cooker and place on a cutting board. Shred the meat using two forks and return shredded meat to crock pot. Add peas and corn, mix well, and let cook for the remaining 30 minutes.
3. Bake biscuits in oven according to package directions and serve one on top of each serving!

recipe adapted >>>>>  here

Recipes Cookbook - Bailey’s Irish Cream Truffles

Bailey’s Irish Cream Truffles | #Howtodipcakeballs #Germanchocolatetruffles #Dippingchocolatetips #Dessertrecipes #Candytruffles #Homemadecandies #Foodporn #Germanchocolatetruffles #Dessertrecipes #baking #food #Candyrecipes

Ingredients

• 8 oz cream cheese, room temperature
• 4 tbsp butter, room temperature
• 2 tbsp Bailey’s Irish Cream
• 1/2 cup crushed graham cracker crumbs
• 4 cups powdered sugar
• 1 pkg chocolate chips
• 1 pkg white chocolate chips

Instructions

1. Cream the butter, Bailey's and cream cheese together until light and fluffy
2. Mix in the graham cracker crumbs
3. Add the powdered sugar, 1 cup at a time, until completely mixed in.
4. Cover and chill in the fridge for at least 2 hours (overnight is better)
5. Scoop batter into balls
6. Place on parchment paper.
7. Place balls into freezer for 10-15 minutes
8. While the batter is freezing, melt the chocolate in the microwave in 30 second increments until completely melted.
9. Dip balls into chocolate, covering completely.
10. Place back on parchment paper and let cool until chocolate has hardened.
11. Use a spoon to drizzle remaining melted chocolate over the truffles
12. Store covered in fridge for up to 5 days.

recipe adapted >>>>>  here

Recipes Cookbook - HOMEMADE PANCAKES WITH BLUEBERRIES

HOMEMADE PANCAKES WITH BLUEBERRIES | #Instantpoteggmoldrecipes #Instantpotangelfoodcake #Monkeybreadinstantpot #Easyinstantpotrecipesforbeginners #Instantpotketorecipes #Instantpotmeatloaf #Snacksforkids #Kidfriendlymeals #Blueberrypancakes #Corndognuggets #Hotdognuggets #Kidfriendlybreakfastideas

Ingredients

• 1 cup All-purpose Flour
• 1/2 tbsp Sugar (optional)
• 1 tsp Baking Powder
• 1/8 tsp Salt
• 1 Egg
• 3/4 cup Milk
• 1 tbsp Melted Butter (cooled)
• OPTIONAL: Blueberries and Maple Syrup

Instructions

1. INSTANT POT
2. In a large bowl, mix together the flour, sugar, baking powder and salt.
3. In a small bowl, beat the eggs and then add the milk and butter.
4. OPTIONAL: Add 1-2 tablespoons of maple syrup to the wet mixture.
5. Gently add the wet mixture to the dry mixture and stir until just combined (there will be lumps).
6. Gently fold in the blueberries.
7. Divide the mixture equally into the silicone tray. Each should be about 3/4 of the way full.
8. Cover the silicone tray with a paper towel followed by foil. The foil should wrap around the edges to ensure no condensation seeps in.
9. Add 1.5 cups of water to the Instant Pot.
10. Add the metal trivet that came with the Instant Pot to the bottom.
11. Place the foil covered silicone tray on top of the trivet.
12. Place the lid on top with the valve in the sealed position.
13. Press the "cake" setting button and set for 5 minutes.
14. NPR for 2-3 minutes and then QR.
15. Remove the silicone tray from the Instant Pot and turn out on a flat surface. To help with removal, press the flat part on the bottom of the trays vs squeezing the sides.
16. Serve with butter, maple syrup and more blueberries and enjoy immediately!
17. STOVETOP/GRIDDLE
18. Pre-heat a griddle or non-stick large skillet to medium-low heat.
19. In a large bowl, mix together the flour, sugar, baking powder and salt.
20. In a small bowl, beat the eggs and then add the milk and butter.
21. OPTIONAL: Add 1-2 tablespoons of maple syrup to the wet mixture.
22. Gently add the wet mixture to the dry mixture and stir until just combined (there will be lumps).
23. Gently fold in the blueberries.
24. When griddle is fully heated (don't use it too early!!) ladle a scoopful of batter onto the griddle or skillet. Adjust for your size preference.
25. When the pancake is browned on the bottom and bubbles rise to the surface, flip and cook until the second side is lightly browned.
26. Transfer to a plate and serve immediately.

recipe adapted  >>>>>  here

Rated 4.9/5 based on 738 customer reviews

Recipes Cookbook - this two step slow cooker beef brisket

this two step slow cooker beef brisket | #Crockpotbeefandbroccoli #Brisketrecipesoven #Slowcookerbeefandbroccoli #Beefbrisketcrockpot #Brisketrecipescrockpot #Steakcrockpotrecipes #Summerdinnerrecipes #Phillycheesesteaksloppyjoes #Phillycheesesteaksandwichrecipe #Blueberrycheesecakecrumbcake #Brisketrecipesoven #Beefbrisketcrockpot

Ingredients

• 7-8 lb beef brisket
• homemade barbecue rub
• 2 tbsp olive oil
• 2 tbsp apple cider vinegar
• 1 tbsp liquid smoke

Instructions

1. Combine the olive oil, apple cider vinegar, liquid smoke, and bbq rub.
2. Once everything is mixed, rub it all over a 7-8lb beef brisket.
3. Next, spray the slow cooker with nonstick spray.
4. Place the beef brisket in the slow cooker.
5. Set the slow cooker on low and let cook for 12 hours.
6. Once done, carefully remove the brisket out of the slow cooker.
7. Place the brisket in a foil line baked dish.
8. Turn your oven on broil, then place the brisket in the oven. Let it stay in there long enough until the " bark" ( the rub) darkens.
9. Once done, remove the brisket out of the oven, and cover it with foil.
10. Let the brisket rest for 1 hour!
11. Serve and enjoy!

RECIPE ADAPTED  >>>>>  here

Recipes Cookbook - SAUSAGE & CHICKEN CAJUN JAMBALAYA | GLUTEN-FREE

SAUSAGE & CHICKEN CAJUN JAMBALAYA | GLUTEN-FREE #Cookingrecipes #Dinnerrecipes #Fooddishes #Yummydinners #Chickenrecipes #Beefdishes #Cookingrecipes #Cleaneatingmealplan #Cleaneatingrecipes #Casserolerecipes #Healthyeating #Chickenquinoa

Ingredients

• 2 Tbsp. olive oil divided
• 1 ½ lbs. chicken cut into ½-inch pieces
• 12 oz. andouille link sausage cut into ½-inch slices
• 1 ½ tsp. salt divided
• ¾ tsp. pepper divided
• 2 cups sweet onion finely chopped
• 1 cup celery finely chopped
• 1 cup green bell pepper finely chopped
• 2 cloves garlic crushed
• 1 tsp. thyme dried
• 1 tsp. basil dried
• ¼ tsp. cayenne pepper
• 1 Tbsp. Worcestershire sauce gluten free
• 6 oz. can tomato paste
• 15 oz. can diced tomatoes with juice
• 2 ½ cups long grain white rice rinsed and drained
• 4 ½ - 5 cups chicken broth
• Fresh parsley finely chopped

Instructions

1. In a large pot, or Dutch oven, add 1 tablespoon oil, sausage, ½ tsp salt and ¼ tsp pepper. Cook for 2 minutes.
2. Add chicken and continue cooking over medium heat for 8-10 minutes, or until chicken is cooked through.
3. Remove sausage and chicken from the pot and set aside.
4. Drizzle another tablespoon of olive oil into the Dutch oven and then add onion, celery and bell pepper. Cook for 6-8 minutes, or until vegetables are almost tender. Add garlic and saute for an additional 2 minutes.
5. Place chicken and sausage back into the pot.
6. In a small bowl combine remaining 1 teaspoon salt, ½ tsp pepper, thyme, basil and cayenne pepper. Toss to combine.
7. Add seasoning mix, Worcestershire, tomato paste, and diced tomatoes to the meat and veggies. Stir to combine.
8. Next, place rice and 4 ½ cup broth in the pot. Stir to completely combine. Over medium heat, wait for the ingredients to come to a boil. Reduce heat to low, cover with a lid, and let jambalaya simmer for 30-40 minutes.
9. Check on the jambalaya at 25 minutes and see if it needs additional liquid. If you have a pot that burns, this would be a good time to give the bottom of your pot a stir to loosen up any potentially dried rice.
10. Once rice is completely cooked, serve immediately with fresh parsley and enjoy!

recipe adapted >>>>>  here

Recipes Cookbook - Smores Cookie Cups

Smores Cookie Cups |#Smoresdessert #Saltedcaramelchocolatecake #Summertreats #Summerbbqdesserts #Summercookies #Grahamcrackercookiedough #Dessertrecipes #Smoresbars #Smorescookiecups #Smoresdessert #Smoresstuffedcookies #Fooddeserts

Ingredients

• 1 cup graham cracker crumbs
• 1 1/4 cups flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt (use 1/2 teaspoon if using unsalted butter)
• 1/2 cup butter, softened
• 1/2 cup brown sugar
• 1/3 cup sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 12 large marshmallows, cut in half
• 2 Hershey's (1.55 oz each) chocolate bars

Instructions

1. Preheat oven to 350 degrees. Spray a mini muffin pan with cooking spray.
2. In a small mixing bowl, combine graham cracker crumbs, flour, baking soda, and salt. Stir with a wire whisk. Set aside.
3. In larger bowl, with a handheld electric mixer, blend the butter, brown sugar, and sugar until creamy and combined.
4. Add in egg and vanilla extract. Mix well.
5. Dump in the bowl of dry ingredients, mix on low speed just until combined. The dough will be crumbly.
6. Scoop dough into the mini muffin tins. Fill them full and press down slightly so the dough is even on top. You will have the perfect amount of dough to fill all 24 mini muffin tins.
7. Bake for 8 minutes. They will look like they're not done, but trust me, they'll be perfect.
8. Immediately after baking, take a teaspoon size measuring spoon and press into the dough. You want to make an indent for the marshmallow to sit in. Place a half of marshmallow into each indent in the muffin cups. Sticky side of the marshmallow down.
9. Let cool for 20 minutes.
10. Place one square of chocolate on top of each marshmallow.
11. Turn the oven broiler to high. Place muffin tin pan under the broiler for 1-2 minutes. Watch carefully. This toasts the marshmallows fast.
12. Let cool for about 10 minutes and eat right away for a warm, gooey s'more or let cool completely.
13. ** If you don't want the chocolate very melted (like what is pictured) broil the pan with the marshmallows first, and then immediately after taking out of the oven, press one chocolate on top of each toasted marshmallow. The chocolate is more of a softer chocolate that retains it's shape almost perfectly when you do it this way. I have made these both ways and either way is delicious.**

RECIPE ADAPTED  >>>>>  here

Recipes Cookbook - VEGAN SALTED CARAMEL ALMOND BALLS

VEGAN SALTED CARAMEL ALMOND BALLS | #Unicornricecrispytreats #Healthyrecipes #Cookingrecipes #Veganrecipes #Dessertrecipes #Snackrecipes #Dessertrecipes #Savouryfood #Vegandinnerrecipes #Roastedcherrytomatoes #Glutenfreewaffles #Glutenfreeoats

Ingredients

• 1/2 cup + 2 tbsp raw almonds
• 1/4 cup golden flaxseeds
• 1/4 cup hemp seeds
• 1/2 cup rolled oats
• 200g medjool dates, pitted and quartered
• 1 tsp vanilla extract
• 1/4 tsp salt (or to taste)

Instructions

1. Preheat the oven to 180°C (356°F). Place 2 tbsp of the almonds onto a baking tray lined with baking paper. Cook for 8 minutes or until the almonds are slightly browned. They will also smell more nutty when done. When mostly cool, chop the almonds into small pieces. Place onto a plate mixed with 1/8 of the salt. Taste and add more salt if needed. Set aside.
2. Add the flaxseeds and hemp seeds to a high speed blender and blend until the seeds are a fine consistency. Add the remaining 1/2 cup of almonds and rolled oats and blend until they are a fine consistency as well.
3. Add the dates, vanilla and remaining 1/8 of the salt and blend until everything comes together and looks fudge like.
4. Roll the mixture into tablespoon sized balls. After you make each ball, roll them into the almond pieces. Doing this as soon as you rolled the mixture into a ball, ensures the almonds stick easily. Refrigerate for one hour or until cold before enjoying. Store these in the fridge.

recipe adapted  >>>>>  here