Recipes Cookbook - Chicken and Broccoli Alfredo Stuffed Shells

Chicken and Broccoli Alfredo Stuffed Shells | #Healthydinnerrecipes #Chickenbroccolialfredostuffedshells #Chickenandbroccolialfredostuffedshells #Easydinnerrecipes #Cookingrecipes #Pastadishes #Quickandeasydinnerrecipes #Cajunshrimppasta #Casserolerecipesfordinner #Easydinnerrecipesforfamily #Healthydinnerrecipes #Stuffedshells

Ingredients

• 12 ounce box Jumbo pasta shells
• 2 1/2 cups cooked chicken , shredded (I use rotisserie)
• 1 1/2 cups fresh broccoli , steamed and chopped
• Alfredo sauce:
• 3 Tablespoons unsalted butter
• 3 cloves garlic , minced
• 1 cup heavy whipping cream
• 1 1/4 cups whole milk
• 2/3 cup freshly grated parmesan cheese
• 3/4 cup shredded mozzarella cheese , divided
• 2 large egg yolks , beaten
• salt and freshly ground black pepper , to taste

Instructions

1. Cook pasta according to package instructions, just until al dente. Drain from water and lay out on a large dish to cool, so that they don't stick together.
2. Make alfredo sauce:
3. Combine butter, garlic, heavy cream and milk in a saucepan over medium heat. Bring to a simmer.
4. Beat egg yolks in a small bowl. Add a spoonful of the hot milk mixture to the eggs, stirring to temper the eggs. Repeat with several more spoonfuls.
5. Slowly add the egg mixture to the saucepan and stir to combine. Remove from heat.
6. Stir in Parmesan cheese and mozzarella. Season with salt and pepper, to taste.
7. In a large mixing bowl, add chicken, broccoli, and 1/2 cup alfredo sauce. Toss to combine.
8. Add a spoonful of alfredo sauce to the bottom of a 9x13'' pan. Fill shells with a large spoonful of chicken and broccoli mixture and place in prepared pan.
9. Pour remaining alfredo sauce evenly over the shells. Sprinkle with remaining 1/2 cup mozzarella cheese.
10. Bake at 350 degrees F. for about 25 minutes or until warm and bubbly.
11. Next time try lasagna stuffed shells or pizza stuffed shells!

recipe adapted >>>>>  here

Recipes Cookbook - The Vegan Buddha Bowl

#Thaicoconutsoup #Daalrecipe #Easysoup #Glutenfreeveganrecipes #Veganthairecipes #Vegansoups #Healthyrecipes #Wholefoodrecipes #Veganeating #Cookingrecipes #Vegandinners #Veganfoods

 

 

 

 

Ingredients

• Quinoa
• 2 Cups Water
• 1 Cup Quinoa rinsed
Red Pepper Sauce
• 1/2 Tsp Paprika
• 1/4 Cup Fresh Cilantro
• 1 Red Bell Pepper ribs and seeds removed
• Juice from 1/2 Lemon or more to taste
• 1/2 Tsp Pepper
• 2 Tbs Olive Oil or other neutral oil
• 1/2 Tsp Salt
Chickpeas
• 1/8 Tsp Turmeric
• 1/2 Tsp Oregano
• 1/2 Tsp Smoked Paprika
• 1 1/2 Cups Cooked Chickpeas
• Drizzle Olive Oil or other neutral oil
• 1/2 Tsp Salt
• 1 Tsp Chili Powder
Everything Else
• Sesame Seeds for Garnish

An Avocado

Mixed Greens

Instructions

1. Start by cooking the quinoa. Bring 2 cups water to a boil, then add quinoa. Simmer for about 15 minutes until all water is absorbed. When done, remove from heat and keep covered for about 10 minutes so quinoa can absorb any excess water.
2. Preheat oven to 425. In a bowl, toss chickpeas, oil, and spices until chickpeas are evenly coated. On a baking sheet lined with parchment paper, bake chickpeas for 15-20 minutes, or until desired doneness is reached. When done, remove from oven and let cool.
3. To make red pepper dressing, add all dressing ingredients to a blender (not a food processor) and blend on high until smooth. Taste, and adjust seasonings to your preference.
4. Finally, assemble the buddha bowls. In two bowls, add quinoa, mixed greens, avocado, and chickpeas. Drizzle everything with red pepper sauce, and sprinkle with sesame seeds.
5. Enjoy!

Recipe has been adapted from >>>>>  here

Rated 4.5/5 based on 131 customer reviews

Recipes Cookbook - CINNABON CINNAMON ROLL CAKE

CINNABON CINNAMON ROLL CAKE | #CINNABON #CINNAMON #ROLLCAKE #Dessertrecipes #Cakedesserts #Cupcakecakes #Cakecookies #Cakefrosting #Deliciousdesserts #Dessertrecipes #Cupcakecakes #Cakedesserts #Cakecookies #Cakefrosting #Sweetrecipes

Ingredients

• 3 cups flour
• ¼ tsp salt
• 1 cup sugar
• 4 tsp baking powder
• 1½ cup milk
• 2 eggs
• 2 tsp vanilla
• 4 T butter melted
• 2 sticks 1 cup butter, softened
• 1 cup brown sugar
• 1 T cinnamon
• ⅔ cups nuts optional
• Glaze:
• 2 cups powdered sugar
• 4-5 T milk
• 1 tsp vanilla

Instructions

1. Preheat oven to 350 degrees. With an electric mixer or stand mixer, combine the flour, sugar, salt, baking powder, milk, eggs, and vanilla. Once that is combined, you slowly stir in 4 T melted butter. Pour the batter into a greased 9×13 inch pan.
2. In a medium sized bowl, mix the softened butter, brown sugar, cinnamon and nuts if you are using them. Drop evenly over the cake better in your 9×13 inch pan. Use a knife to marble and swirl over the cake.
3. Bake for 25-30 minutes or until toothpick comes out nearly clean from center.
4. Make the glaze by adding the powdered sugar, milk and vanilla to a medium sized bowl. Whisk until smooth and drizzle over warm cake. Serve warm or at room temperature.

recipe adapted >>>>>  here

Recipes Cookbook - Paleo Whole30 Sausage Gravy

Paleo Whole30 Sausage Gravy |#Whole30recipes #Wholefoodrecipes #Healthyrecipes #Whole30diet #Paleowhole30 #Realfoodrecipes #Glutenfreerecipes #Ketopepperonichips #Whole30salmoncakes #Ketosnackseasy #Whole30salmoncakes #Ketorecipessnacks

Ingredients

• 1 pound breakfast sausage make sure there is no added sugar
• 1 teaspoon dried sage
• 1 teaspoon fennel seed
• 3 tablespoons fat of choice if needed
• 1 tablespoon almond flour
• 2 tablespoons tapioca flour
• 2 1/2-3 cups almond milk
• 4 medium organic russet potatoes diced and pan fried

Instructions

1. In a large skillet brown breakfast sausage over medium heat. Add the sage and fennel while it's cooking. Once it's cooked, transfer it to a plate or bowl.
2. Add some fat to the pan if there isn't already any left from the sausage. You'll want about 3 tablespoons total. You can use coconut oil, ghee, bacon grease, or whatever your preferred fat is.
3. Stir in the almond and tapioca flour and mix it well with the fat- still on medium heat.
4. Stir in the milk and cook until sauce has thickened. Use a whisk if necessary.
5. Mix the sausage back in and serve immediately over potatoes.

RECIPE ADAPTED  >>>>>  here

Rated 4.7/5 based on 637 customer reviews

Recipes Cookbook - Easy Teriyaki Salmon Recipe

Easy Teriyaki Salmon Recipe |#easyteriyakisalmonrecipe #Salmonfilletrecipes #Teriyakisalmoneasy #Salmonsauce #Salmonincastironpan #Salmonrecipesteriyaki #Honeysalmonrecipes #Salmonrecipeshealthy #Easysalmonrecipesbaked #Grilledsalmonrecipes #Honeyglazedsalmon #Salmonrecipesteriyaki #Salmonrecipesbakedteriyaki

Ingredients

• *NOTE: Prep time does not include marinating time*
• 1 tablespoon oil
• 4 salmon filets, skinless
• 1 clove garlic, minced
• ½ teaspoon ginger, minced
• ¼ cup low sodium soy sauce (It is important to use low sodium. I find regular makes the sauce too salty)
• ⅛ cup water
• 2-3 tablespoons brown sugar (depending on how sweet you like it)
• 1 tablespoon rice wine vinegar
• 1 teaspoon sesame oil
• 1 teaspoon cornstarch
• 1 tablespoon water
• green onions for garnish, if desired
• sesame seeds for garnish, if desired

Instructions

1. Add garlic, ginger, soy sauce, 1/8 cup water, brown sugar, rice wine vinegar and sesame oil to a medium bowl.
2. Add half of the marinade to a ziplock bag and the other half to a small saucepan and set aside.
3. Place salmon filets in the ziplock bag and marinate for 30 minutes.
4. Heat oil in a large skillet. Add salmon filets making sure not to overcrowd pan (I had to cook two at a time).
5. Cook 3-4 minutes on each side until desired doneness.
6. Meanwhile heat the reserved marinade in the saucepan and bring to a simmer.
7. Add cornstarch and water to a small bowl and whisk to combine.
8. Slowly whisk in the cornstarch mixture to the marinade and simmer until thickened.
9. Serve immediately with the teriyaki sauce drizzled on top as well as green onions and sesame seeds for garnish, if desired.

recipe adapted  >>>>>  here

Recipes Cookbook - Easy Tomato Ricotta Tart

Easy Tomato Ricotta Tart |#Tomatotartpuffpastry #Tomatophyllotart #Cookingrecipes #Savorytart #Vegetarianrecipes #Savorypie #Cucumberrecipes #Rissotorecipes #Lobsterrisottorecipe #Gordonramseyrecipes #Tomatoandvidaliaonionpie #Cucumbercapresesalad

Ingredients

• Salt and freshly ground pepper
• 1 small onion sliced
• 1/4 cup Pecorino cheese grated, packed or Parmesan
• 3 large tomatoes sliced, about 9 slices
• Fresh basil sliced, for garnish
• 1 sheet all-butter puff pastry thawed
• 1 clove garlic sliced
• 1 cup ricotta cheese
• 1 Tbsp olive oil plus more for drizzling

Instructions

1. Preheat oven to 400F and place a baking sheet in the oven to warm while the oven heats up.
2. Heat 1 Tbsp olive oil in a skillet over medium heat. Add the sliced onion and garlic and cook, stirring regularly, until the onion softens and begins to colour. Add about 1 Tbsp water to the pan and stir. Allow to cook, stirring regularly and adding a splash more water as needed, along with a pinch of sugar, until the onions are caramelized. Remove caramelized onions to a clean plate to cool 5-10 minutes before proceeding.
3. Place thawed puff pastry sheet on a sheet of parchment paper. Scatter caramelized onions and garlic evenly over pastry, leaving about 1/2-3/4 inches of the edges bare. Spoon dollops of ricotta cheese overtop and then season ricotta lightly with salt and pepper. Sprinkle evenly with Pecorino cheese. Top with tomato slices, covering the top, overlapping just slightly (about 9 slices). Season tomatoes with salt and pepper then drizzle lightly with a bit more olive oil.
4. Remove hot baking sheet from oven. Carefully transfer tart, on parchment, onto the hot baking sheet. Place into the 400F oven and bake for 20 minutes. Remove from oven and carefully pull the parchment paper out from under the tart. Return to the oven and bake another 3-5 minutes, or until the underside and edges are golden.
5. Remove from oven and allow to stand 5-10 minutes. Scatter sliced fresh basil over-top. Slice and enjoy!

recipe adapted >>>>>  here

Rated 4.7/5 based on 158 customer reviews

Recipes Cookbook - Whole30 Lettuce Wraps (PF Changs Lettuce Wraps Recipe)

Whole30 Lettuce Wraps (PF Changs Lettuce Wraps Recipe) |I love cheeseburgers! These look delicious!#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 - Crispy Sheet Pan Lemon Parmesan Garlic Chicken & Veggies (Milanese)

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

Recipes Cookbook - PEANUT BUTTER BANANA NICE CREAM

PEANUT BUTTER BANANA NICE CREAM |#Bananaicecreamrecipe #Peanutbutterbananaicecream #Bananaicecreamhealthy #Homemadeicecreamrecipes #Dairyfreeicecreammakerrecipes #Nicecreamvegan #Frozenbananarecipes #Veganicecream #Healthyicecreamrecipes #Vanillaicecreamhomemade #Ripebananarecipeshealthy #Vanillaicecreamrecipes

Ingredients

• 4 bananas, peeled, sliced, and frozen
• 1/4 cup almond, soy, or coconut milk
• 1/2 cup peanut butter (creamy or crunchy, unsweetened)
• pinch of sea salt
• 1 tablespoon maple syrup, or coconut sugar to taste (optional)
• 1/4 cup mini dairy-free chocolate chips

Instructions

1. Place the frozen banana slices and milk in the bowl of a food processor. Blend and pulse until just smooth, stopping to scrape down the sides with a rubber spatula occasionally. Don't over-blend.
2. Add the peanut butter, a pinch of salt, and optional sweetener to taste and pulse to combine. Stir in chocolate chips.
3. Enjoy immediately as soft serve or transfer to a freezer container for later. Once frozen solid, let nice cream sit at room temperature for about 30 minutes to soften before eating.

recipe adapted  >>>>>  here

Recipes Cookbook - My Favorite Sausage Bread Stuffing

My Favorite Sausage Bread Stuffing |#Thanksgivingrecipestraditional #Stuffingrecipesforthanksgiving #Thanksgivingdinner #Holidayrecipes #Holidaycooking #Thanksgivingfeast #Fallrecipesdinner #Sausagestuffingrecipe #Thanksgivingfood #Thanksgivingstuffingrecipesbest #Thanksgivingrecipestraditional #Sausagestuffingthanksgiving

Ingredients

• 1 lb dense white sandwich bread, cut into 3/4 inch cubes (about 12 cups)
• 1 1/2 tsp poultry seasoning
• 2 medium yellow onions, finely diced
• 2 stalks celery, finely diced
• kosher salt
• 1 lb sweet Italian sausage
• 8 tbsp (1 stick, 4 oz) unsalted butter, divided: 6T in the stuffing, 2T on top
• 2 large eggs, beaten
• 1/4 cup fresh sage, chopped
• 2 cups chicken stock, low sodium or unsalted

Instructions

1. Preheat oven to 200F. Grease a large casserole dish.
2. Spread out the bread onto two baking sheets. Dry them in the oven for 20-30 minutes, depending on how dry you like your bread cubes. Put the bread in a large bowl and toss with the poultry seasoning.
3. Increase the oven heat to 400F.
4. Saute the sausage in a large skillet over medium heat until lightly browned and cooked through, about 10 minutes.
5. Reduce the heat to medium-low; add the onions and the celery to the skillet and sprinkle them with a bit of kosher salt. Saute until they are soft and translucent, about 10 minutes more.
6. Add 6 tablespoons of the butter to the skillet, reserving 2 tbsp for topping. Once the butter is melted, pour the mixture over the bread and give it a stir.
7. Add the eggs and sage to the bread mixture and mix well.
8. Begin adding the chicken stock, starting with 1 cup and mixing that in. Then add another 1/2 cup and mix that in. At this point add the stock by the tablespoon until you reach a consistency where the stuffing holds together while most the bread still maintains its cubed structure. Basically, you want some of the bread to dissolve and mix in with the sausage while the rest is a bit softened but still in cubes.
9. Pour the stuffing into the prepared casserole dish, dot with reserved butter, and cover tightly. Bake for 40 minutes with the cover on. Remove the cover and bake for an additional 10 minutes.
10. Remove the bread stuffing from the oven and let it sit for at least 15 minutes before serving.

RECIPE ADAPTED  >>>>>  here

Recipes Cookbook - French Onion Beef Sliders For A Crowd

French Onion Beef Sliders For A Crowd |#Turkeyandcheesesliders #Slidersrecipeshawaiianrollsturkey #Turkeyswissslidershawaiianrolls #Appetizersforpartycrowdpleasers #Turkeyandcheeseslidershawaiianrolls #Partyfoodforacrowd #Tastyvideos #Footballpartyfood #Sloppyjoerecipe #Slidersandwiches #Dinnerideas #Cookingrecipes

Ingredients

• 8 tablespoons (1 stick) butter, divided
• 2 large sweet onions, sliced
• 2 pounds ground beef
• 2 tablespoons beef base (such as Better than Boullion), divided
• 1 tablespoon Worcestershire sauce, divided
• Kosher salt and black pepper, to taste
• 24 slider buns
• 12–16 ounces gruyere cheese, chopped
• 2 tablespoons sesame seeds
• 1 tablespoon fresh thyme
• 1 teaspoon onion powder
• 1 teaspoon garlic powder

Instructions

1. Melt 2 tablespoons of the butter in a skillet over medium heat. Add in the onions and reduce the heat to medium low. Cook, stirring occasionally, until lightly caramelized, about 25-30 minutes. If the onions start to look dry or burnt, add a tablespoon of water to the pan.
2. In a large bowl, mix the ground beef with half of the beef base and half of the Worcestershire sauce. Season with salt and pepper.
3. Add the beef to the skillet full of onions. Increase heat to medium-high and brown the beef, breaking it up and mixing with the onions as you go. Once browned, drain off excess grease.
4. Preheat the oven to 350°F. Lightly grease a large baking sheet. Separate the tops from the bottoms of the slider buns. Fit the slider bottom buns tightly on the baking sheet.
5. Evenly distribute the beef and onion mixture over the bottom buns. Top with the gruyere cheese. Cover with the top buns.
6. In a microwave safe bowl, melt the butter with the remaining beef base. Stir in the remaining Worcestershire sauce and continue to mix until well-combined. Using a pastry brush, brush the beefy butter mixture over the top buns. Sprinkle with the sesame seeds, thyme, onion powder, and garlic powder.
7. Bake the sliders until the cheese is fully melted and the tops of the rolls are lightly browned, about 20 minutes.

Recipe adapted >>>>>  here