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

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