Recipes Cookbook - Healthy Chicken Burrito Wraps recipe

Healthy Chicken Burrito Wraps recipe |#Healthyeating #Cookingrecipes #Yummyfood #Dinnerrecipes #Foodanddrink #Healthylunch #Glutenfreeeggplantparmesan #2bmindsetrecipes #Eggplantstacks #Friedeggplantrecipes #Cookingrecipes #Dinnerrecipes

Ingredients

• 2 cups of chicken fillet, pre-cooked and shredded
• 1 cup of Mexican rice or brown rice, pre-cooked
• 1 avocado, diced
• 1 cup of broccoli florets, cooked and chopped
• 2 tablespoons of cilantro, chopped
• 1 cup of grated sharp cheddar cheese, reduced-fat
• 5 (8-inch) whole grain tortillas
• 1 tablespoon of extra-virgin olive oil

Instructions

1. In a mixing bowl mix together chicken, rice, avocado, broccoli, cilantro and cheddar cheese.
2. Evenly distribute the mixture in the middle of the tortillas and fold them over tight, making sure the filling doesn’t fall out .
3. Heat a grill pan or a skillet, add extra-virgin olive oil. Set the filled wraps on a pan and cook over medium-high heat for about 2-3 minutes on each side until tortillas are golden brown and cheese is melted inside.
4. Serve warm.

recipe adapated >>>>>  here

Recipes Cookbook - CHERRY PISTACHIO SNOWBALL COOKIES

CHERRY PISTACHIO SNOWBALL COOKIES | #CHERRY #PISTACHIO #SNOWBALL #COOKIES #Cookiedesserts #Cakecookies #Dessertrecipes #Yummycookies #Cookingrecipes #Monstercookies #baking #desserts #treats #food #Cookiedecorating #Holidaydesserts

Ingredients

• 2 cups flour
• 3/4 cup chopped pistachios
• 1/2 cup chopped maraschino cherries
• 1/4 cup sugar
• 1 cup butter softened
• 1 teaspoon vanilla
• 1/2 cup powdered sugar

Instructions

1. Heat oven to 325 degrees. Combine all ingredients except for powdered sugar in a bowl. Beat ingredients on a slow speed, scraping the bowl as needed. Beat just until well mixed.
2. Shape dough into 1 inch balls. Place cookies on an ungreased baking sheet. Bake for 18-20 minutes or until slightly golden. Remove; cool cookies for 5 minutes before rolling in powdered sugar.

recipe adapted >>>>>  here

Recipes Cookbook - Chocolate Raspberry Coconut Almond Tart Recipe

Chocolate Raspberry Coconut Almond Tart Recipe | #Vegansweets #Veganbaking #Veganeating #Veganfoods #Healthyrecipes #Vegantreats #cookies #Oatmealcreampiecookies #Rumsoakedpineapple #Cookingrecipes #Sweetrecipes #Deliciousdesserts #Lowcarbzucchinirecipes

Ingredients

• For the Crust:
• ½ cup unsweetened coconut flakes
• 1¼ cups almond meal/flour
• ¼ cup coconut flour (optional, if you do not have coconut flour substitute with ¼ cup almond meal)
• ¼ teaspoon salt
• 2 tablespoons coconut oil
• 2 tablespoons agave syrup
• For Chocolate Filling:
• 1 cup canned coconut milk
• 12 ounces bittersweet chocolate, finely chopped (I like using 8 ounces bittersweet and 4 ounces semi-sweet chocolate)
• 1 teaspoon pure vanilla extract
• For the Toppings:
• ½ cup unsweetened coconut flakes, toasted
• ½ cup sliced almonds, toasted
• ¼ cup pistachios (optional)
• 1 cup fresh raspberries
• Coarse sea salt (optional)

Instructions

1. To make Tart Crust:
2. Heat oven to 350 degrees F. In the bowl of a food processor, combine the coconut flakes, almond meal and salt. Pulse to combine. In a small container, melt the coconut oil and maple syrup together. Pour into the food processor and pulse until well mixed.
3. Press the crust into the bottom and sides of a 9-inch tart pan. Use the flat bottom of a cup to press hard.
4. Bake crust in heated oven for 10-12 minutes until golden and firm. Remove from oven and let cool completely.
5. To make Filling:
6. In a medium mixing bowl, place the chopped chocolate and set aside. In a small saucepan, bring the coconut milk to boil gently. Pour the milk over the chopped chocolate and let stand for 2 minutes before stirring until smooth and creamy. Whisk in the vanilla extract.
7. Pour the chocolate ganache into the cooled tart shell. Chill until set, at least three hours or overnight.
8. Top with toasted coconut flakes, almonds, pistachios, coarse salt and fresh raspberries.
9. Store leftovers refrigerated up to one week.

recipe adapted >>>>>  here

Recipes Cookbook - Gluten-Free Golden Milk Pancakes (Dairy-Free, Refined Sugar-Free)

Gluten-Free Golden Milk Pancakes (Dairy-Free, Refined Sugar-Free) |#Glutenfreesidedishes #Glutenfreedutchbaby #Pastasaladwithartichokehearts #Glutenfreepastasaladrecipes #Glutenfreepastasaladglutenfree #Creamyitalianpastasalad #Beetsaladrecipes #Healthyrecipes #Moroccanfood #Healthysweetpotatopancakes #Cookingrecipes #Roastedbeets

Ingredients

• 1/2 cup rolled oats (gluten-free if necessary)
• 1/2 cup brown rice flour
• 1/2 cup + 2 tbs milk (I use almond milk)
• 1 ripe banana
• 1 egg
• 1 tbs ground turmeric
• 1 tsp coconut oil
• 1 tsp maple syrup
• 1/2 tsp ground cinnamon
• 1/2 tsp baking soda
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/4 tsp ground black pepper
• 1/4 tsp apple cider vinegar (necessary to achieve that golden-pink color)
• Optional: maple syrup and shredded coconut to garnish

Instructions

1. In a high speed blender or food processor combine all of the above ingredients.
2. Blend until smooth.Heat a non-stick or cast iron skillet over medium heat.
3. Grease lightly with coconut oil.Using 3-4 tbs of pancake batter, pour into your hot pan and cook 1-2 minutes each side or until lightly golden.
4. Repeat with remaining batter.
5. Optionally top with maple syrup and shredded coconut before serving.
6. Enjoy!

Recipe adapted >>>>>  here

Recipes Cookbook - EASY TIRAMISU MOUSSE

EASY TIRAMISU MOUSSE |#Goodhumorstrawberryshortcaketrifle #Dessertrecipes #Strawberryshortcakeoreotrifle #Tiramisutriflerecipe #Goodhumorstrawberryshortcakecake #Dessertsforparties #Frozensmores #Dessertrecipesvideos #Cookingrecipes #Smoresdessert #Cupcakecakes #Foodrecipes

Ingredients

• 1 1/2 teaspoons instant coffee (I use the Starbucks Via packs)
• 1/4 cup hot water
• 1 cup heavy whipping cream, cold (see note)
• 1 1/2 cups powdered sugar (see note)
• 8 ounces marscarpone cheese or Challenge cream cheese (low fat cream cheese is fine)
• 1 teaspoon vanilla extract
• 1 tablespoon unsweetened cocoa powder
• 1 ounce semi-sweet baking chocolate

Instructions

1. Place the instant coffee in the hot water and stir. Let cool for 5 minutes.
2. Beat heavy whipping cream until stiff peaks form. Chill until ready to use. (Alternately: you can use an 8 ounce carton of whipped topping. See note.)
3. Mix powdered sugar and marscarpone/cream cheese with a hand mixer until smooth. Mix in vanilla extract and 1 tablespoon of the coffee. Add up to the entire amount of coffee, depending on how strong you want your tiramisu. (I added all of it because that’s how I roll.) Mix in vanilla.
4. Fold whipped cream into coffee mixture gently. Place the tiramisu in a gallon size ziploc bag that is fitted with a large round or 1M tip.
5. Pipe a small amount the bottom of each of 4 serving glasses (my glasses were 6 ounce size). Top the layer with a dusting of cocoa powder. Continue layering the tiramisu and cocoa powder. Once you get to the top layer, grate the 1 ounce of semi-sweet baking chocolate over the tops of the serving dishes (instead of the dusting of cocoa powder). This gives a sweet first taste instead of being bitter from the unsweetened cocoa. Chill, covered, in the fridge until ready to serve.

  Recipe adapted >>>>>  here

Recipes Cookbook - Spicy Chicken Lazone Pasta

Spicy Chicken Lazone Pasta |#Pastarecipes #Lowcarbmeals #Healthydinnerrecipes #Ketodinnerrecipes #Cleaneatingrecipes #Spicychickenrecipes #Picadillorecipemexican #Spicychickenlazonepasta #Skirtsteakrecipescrockpot #Carnemolida #Cookingrecipes #Mexicanfoodrecipes

Ingredients

• Seasoning Mixture
• 1 tsp sea salt
• 2 tsp Creole seasoning (or Cajun seasoning)
• 2 tsp paprika powder
• 1 tsp onion powder
• 2 tsp garlic powder
• 1/4 cup all purpose flour
Chicken
• 1 tbsp olive oil
• 1 tbsp butter
• 1 lb chicken tenders
Sauce:
• 4 tbsp butter
• Remaining seasoning mixture
• 2 cups heavy cream
• 1 tsp paprika
Pasta
• 8 oz. linguine
• 2 tbsp parsley chopped
• 1/2 cup Pasta water (reserve it)

Instructions

1. In a small bowl, combine salt, Creole seasoning, paprika powder, onion powder, garlic powder, and flour. Dredge the chicken in the seasoning mixture and shake off excess. Reserve any leftover spice/flour mix for the sauce.
2. Preheat large saute pan, add olive oil and melt butter over medium-high heat. Cook the chicken tenders until done, about 8 minutes (3-4 minutes per each side). Remove from the pan.
3. Add 4 tablespoons of butter to the empty skillet and add remaining seasoning mixture into the butter until cook it until flour is no longer raw. Add more paprika and heavy cream into the skillet. Bring to a boiling point.
4. Lower heat and simmer 3-4 minutes. Taste the sauce and adjust seasoning to your liking.
5. Pasta :
6. Boil pasta in salty water, drain, but do not rinse. Reserve 1/2 cup of pasta water. If you think the sauce needs thinning, add reserved pasta water to the sauce. Add it slow - as much as you would like to have according to your liking.
7. Add cooked pasta into the sauce and stir until fully coated. Add chicken into the skillet with pasta to reheat.
8. Serve with sauce spooned over chicken and pasta, and sprinkled with chopped parsley.

recipe adapted >>>>>  here