Recipes Cookbook - Traditional Beef Rouladen Recipe

Traditional Beef Rouladen Recipe |#Porkloinrecipes #Hamburgermeatrecipes #Groundbeefrecipesfordinner #Sloppyjoerecipe #Flanksteakrecipes #Instantpotrecipeshealthyfamily #Oktoberfestparty #Germanpotatodumplings #Cookingrecipes #Schnitzelrecipes #Meatrecipes #Germancuisine

Ingredients

• 6 large inside round rouladen
• Dijon mustard
• 1/2 small onion, finely chopped
• 1/4 cup chopped parsley and more for garnish
• 6 slices bacon
• Salt and pepper to taste
• 1/3 cup flour
• 3 Tbsp. butter
• 3 Tbsp. low sodium soy sauce
• 1 Tbsp. Worcestershire
• 8 mushrooms, sliced
Gravy
• 2 Tbsp. flour
• 2 Tbsp. butter

Instructions

1. Lay out the 6 slices of meat and brush with Dijon mustard. Lay on a slice of bacon on each, cutting if needed for size. Sprinkle on the onions and fresh parsley. Season with salt and pepper. Roll up and fasten with a toothpick. Dredge in the flour.
2. Heat a large saute pan and add the 3 Tbsp. butter. Fry the rouladen until nicely browned on all sides. Cook in batches if needed.
3. Place in a casserole dish big enough for a single layer. Add water to the saute pan to get the drippings and scrape up, pour over the rouladen. Add in the low sodium soy sauce, worcestershire and additional water to come about half way up the rouladen. Sprinkle on the mushrooms. Season with salt and pepper. Bake covered in a 325F oven for 1 1/2 hours to 2 hours.
4. When finished cream the butter and flour together. Remove the rouladen and keep warm. Pour the gravy in a sauce pan and heat. Add the flour/butter mixture and whisk to thicken. Adjust seasoning if needed. Let simmer and pour over the rouladen. Sprinkle with parsley and serve.

RECIPE ADAPTED  >>>>>  here

Rated 4.5/5 based on 732 customer reviews

Recipes Cookbook - Meatball Zucchini Boats

Meatball Zucchini Boats | Was yummy and different. Best zucchini ever. Will definetly make again 😉👍 #Lowcarbmeals #Ketodinnerrecipes #Cleaneatingrecipes #Healthydinnerrecipes #Meatballzucchiniboats #Glutenfreerecipes #Buffalochickenthighs #Ketochickenthighrecipes #Ketosnacksonthego #Lowcarbsnacks #Ketodietforbeginners #Ketosouprecipes

Ingredients

• 3 -4 medium zucchini, halved lengthwise
• 1 tbsp. extra-virgin olive oil
• 1/2 tsp. Italian seasoning
• 1/2 tsp. garlic powder
• Kosher salt
• Freshly ground black pepper
• 1 lb. ground beef
• 1/4 c. freshly chopped parsley, plus more for garnish
• 1 large egg
• 2 garlic cloves, minced
• 1/2 tsp. crushed red pepper flakes
• 1 tbsp. vegetable oil
• 2 c. marinara sauce (use sugar-free if you're keto!)
• 1 c. shredded mozzarella
• 1/2 c. freshly grated Parmesan

Instructions

1. Preheat oven to 350°. Score zucchini (like you’re dicing an avocado) and scoop out insides into a large bowl. Place in a shallow baking dish, drizzle with olive oil, and season with Italian seasoning, garlic powder, salt, and pepper. Bake 12 to 15 minutes, until mostly tender. Remove from oven and turn broiler to high.
2. Make meatballs: In a large bowl, mix together beef, parsley, egg, garlic, salt, and red pepper flakes. Form into 24 meatballs.
3. In a large skillet over medium-high heat, heat vegetable oil. Add meatballs in a single layer and sear on all sides until a nice crispy crust develops, about 2 minutes per side.
4. Pour marinara around the meatballs and stir until the meatballs are fully sauced. Simmer for 10 more minutes. Remove from heat.
5. Fill zucchini boats with meatballs and top with mozzarella. Broil until cheese is melty, 3 to 5 minutes. Garnish with Parmesan and parsley and serve hot.

Recipe has been adapted from >>>>>  here

Recipes Cookbook - CHICKEN POT PIE NOODLE SKILLET

CHICKEN POT PIE NOODLE SKILLET |#Chickenandbaconrecipes #Hamburgermeatrecipeseasy #Chickenpotpiepasta #Hamburgermeatrecipeshealthy #Supperideas #Dinnerideasfamily

Ingredients

• 10 ounces egg noodles
• 2 tablespoons unsalted butter
• 1 medium sweet onion, diced
• 2 cloves garlic, minced
• 1 1/2 cups frozen peas and carrots, thawed
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 2 tablespoons all-purpose flour
• 1 cup low-sodium chicken broth
• 1 cup heavy cream
• 1 1/2 cups cooked chicken breast, cut into small cubes

Instructions

1. Cook noodles al dente, according to package directions.
2. In a large skillet, melt the butter over medium-high heat. Stir in the onion, garlic, and peas and carrots; season with the salt and pepper. Cook for about 3 minutes until onions are soft and translucent. Stir in the flour until combined.
3. Pour in the chicken broth and heavy cream; bring to a boil. Reduce to a simmer. Stir occasionally until thickened, about 5 minutes.
4. Drain the pasta and add to the skillet, along with the chicken. Taste and season with a touch more salt and pepper, if necessary.
5. Serve hot and enjoy!

recipe adapted >>>>>  here

Recipes Cookbook - OREO CHEESECAKE COOKIES RECIPE

OREO CHEESECAKE COOKIES RECIPE | #Minicheesecakerecipes #Cheesecakecupcakes #Bakingrecipes #Cheesecakerecipeseasy #Easydessertrecipes #Dessertsforparties #Dessertrecipes #Yummysweets #Sweetrecipes #Eatdessert #Deliciousdesserts #Cookiedesserts

INGREDIENTS

• 1/2 cup unsalted butter, room temperature
• 3 ounces cream cheese, room temperature
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 1 cup flour
• 1/2 cup mini chocolate chips
• 1 cup crushed Oreo's, it took about roughly 10 Oreo cookies

INSTRUCTIONS

1. Preheat oven to 375 degrees and line baking sheets with silicone baking mats or parchment paper.
2. In a food processor, crush the Oreo cookies until they're fine crumbs. Set aside.
3. In the bowl of a stand mixer, cream together the butter and cream cheese until smooth and well combined.
4. Add the sugar and vanilla extract and beat until well incorporated.
5. Gently mix in the flour and stir in the chocolate chips with a spatula.
6. Using a medium sized cookie scoop, scoop the dough and put it in your hands to roll it into a ball. Roll the ball in the Oreo crumbs and cover the dough well.
7. Place on cookie sheet and repeat until all the dough has been used up.
8. Bake for 12-15 minutes (I had to bake mine for longer because my balls were a lot bigger so it took 20 minutes to bake).
9. Remove from oven when you see that the edges are getting browned. Let cool on baking sheet for 5 minutes then transfer to cool completely on a wire rack.
10. Store in an airtight container for up to 5 days.

Recipe adapted  : here

Recipes Cookbook - Greek Chicken Bowls (Meal Prep Easy)

Greek Chicken Bowls (Meal Prep Easy) |#Mealprepfortheweekforweightloss #Healthysnacks #Lunchmealprep #Healthybreakfastforweightloss #Healthyeating #Vegetarianmealprep #Macrofriendlyrecipes #Greekchickenbowls #Mediterraneandiet #Healthylunchideas #Lunchmealprep #Healthymealprep

Ingredients

• Greek Chicken :
• 2 pounds boneless skinless chicken breasts
• 1/4 cup olive oil
• 3 Tbs garlic minced (Note, adjust to preference)
• 1/3 cup fresh lemon juice
• 1 Tbs red wine vinegar
• 1 Tbs dried oregano
• 1/3 cup plain Greek yogurt
• Kosher salt and freshly ground black pepper to taste
• Cucumber Salad :
• 2 English cucumbers peeled and sliced
• 1/3 cup lemon juice
• 2 Tbs olive oil
• 1 Tbs red wine vinegar
• 1/2 Tbs minced garlic
• 1/2 tsp dried oregano
• Tzatziki Sauce :
• 1 cup plain Greek yogurt
• 1 English cucumber finely diced
• 1 tsp - up to 1 Tbs minced garlic adjust to garlic preference
• 1/2 Tbs dill weed or 1 Tbs fresh dill, chopped fine
• 1 1/2 tsp fresh lemon juice
• 1 tsp lemon zest
• 1/2 tsp chopped fresh mint optional
• Salt and pepper to taste
• The Rest :
• 3 cups cooked brown rice
• 1 1/2 pounds cherry tomatoes halved
• 1/2 cup red onion slices

Instructions

1. In a large plastic zip bag, combine olive oil, garlic, lemon juice, red wine vinegar, oregano, greek yogurts and salt and pepper. Massage to mix.
2. Add chicken into the bag.
3. Massage to make sure chicken is full covered and marinate for at least 20 minutes, up to 12 hours.
4. Drain the chicken from the marinade, discarding the marinade.
5. In a skillet, heat some olive oil over medium-high heat.
6. I used my Anolon Skillet which I love because it heats evenly, is metal utensil friendly, and can be used in the oven up to 400 degrees.
7. Add chicken when it is hot, and cook, flipping part way through. Cook approximately 3-4 minutes per side. Cooking time depends on thickness and size of the chicken. Cook until internal temp is 165 degrees.
8. Remove from pan, and let cool.
9. Once cool, cut into bite sized pieces. Just make sure you let it cool, or all the juice will run out.
10. Meanwhile, make cucumber salad by chunking the cucumbers, and tossing in a bowl with the lemon juice, olive oil, red wine vinegar, garlic, and oregano. Set aside
11. Make tzatziki sauce by combining the Greek yogurt, cucumber, garlic, dill weed, lemon juice, lemon zest in a small bowl; season with salt and pepper. And add mint (optional)
12. Refrigerate while assembling your bowls.
13. Cook brown rice according to package directions. When finished cooking, divide between meal prep containers, 1/2 cup in each container, halve cherry tomatoes, and mix with red onion slices. Divide amongst the bowls.
14. Top with chicken, cucumber salad, and some tzatziki sauce.
15. Keep for 3- 5 days in airtight container, serve cold!

Recipe adapted >>>>>  here

Recipes Cookbook - Crack Chicken Noodle Soup

Crack Chicken Noodle Soup |#Creamytuscangarlictortellinisoup #Crackchickennoodlesoup12tomatoes #Tortellinirecipessoup #Italiantortellinisoup #Tortellinisouphealthy #Coldweatherfood #Souprecipeshealthy #Vegetarianrecipes #Healthydinnerrecipes #Fallsouprecipes #Delicioussoup #Soupsandstews

Ingredients

• 3 cups chopped cooked chicken (I used rotisserie chicken)
• 1 (10.75-oz) can condensed cheese soup
• 6 cups chicken broth
• 1 cup milk
• 2 stalks celery, chopped
• 2 carrots, thinly sliced
• 1 (1-oz) package Hidden Valley Original Ranch Salad Dressing & Seasoning Mix
• 1 (2.25-oz) package Oscar Mayer Real Bacon Bits
• 1 cup shredded cheddar cheese
• 8-oz dried fine egg noodles, uncooked

Instructions

1. In a large stockpot/Dutch oven, combine cooked chicken, cheese soup, chicken broth, milk, chopped celery, sliced carrots,Hidden Valley Original Ranch Salad Dressing & Seasoning Mix and Oscar Mayer Real Bacon Bits.
2. Bring to a boil over medium-high heat. Reduce heat to simmer and cook for 20 to 25 minutes, until vegetables are soft.
3. Stir in dried noodles and shredded cheddar cheese. Cook for 5 minutes, until noodles are soft.

Recipe adapted >>>>>  here

Recipes Cookbook - GARLIC PARMESAN BROCCOLI AND POTATOES IN FOIL

GARLIC PARMESAN BROCCOLI AND POTATOES IN FOIL | #Scallopedpotatoeseasy #Homemadescallopedpotatoes #Foodrecipesvideos #Scallopedpotatoescheesy #Bestscallopedpotatoes #Potatorecipesvideos #Meatlessmonday #Meatlesspotpie #Healthyrecipes #Veggierecipes #Veggiedishes #Dinnerrecipes 

INGREDIENTS:

• 3 tablespoons olive oil
• 3 cloves garlic, minced
• 1 tablespoon Italian seasoning
• 1/4 teaspoon onion powder Kosher salt and freshly ground black pepper, to taste
• 24 ounces broccoli florets*
• 16 ounces baby potatoes, halved
• 1/4 cup freshly grated Parmesan
• 2 tablespoons chopped fresh parsley leaves

 DIRECTIONS:

1. Preheat oven to 400 degrees F.
2. In a small bowl, whisk together olive oil, garlic, Italian seasoning and onion powder; season with salt and pepper, to taste.
3. Cut four sheets of foil, about 12-inches long. Divide broccoli and potatoes into 4 equal portions and add to the center of each foil in a single layer.
4. Fold up all 4 sides of each foil packet. Spoon the garlic mixture over the broccoli and potatoes.
5. Fold the sides of the foil over the vegetables, covering completely and sealing the packets closed.
6. Place foil packets in a single layer on a baking sheet. Place into oven and bake until tender, about 12-14 minutes.*
7. Serve immediately, sprinkled with Parmesan and parsley, if desired.

Recipe Adapted : here