Recipes Cookbook - SLOW COOKER SPINACH ARTICHOKE DIP

SLOW COOKER SPINACH ARTICHOKE DIP |#Chickenpotpiecrockpot #Spinachandartichokediprecipecrockpot #Crockpotmeals #Crockpotrecipes #Beancreamcheesedip #Crockpotchickenrecipes #Spinachandartichokediprecipecrockpot #Crockpotappetizers #Crockpotspinachartichokedip #Dipsandappetizers #Nachocheesesaucecrockpot #Nachocheeserecipe

Ingredients

• 1 (10 oz.) bag fresh baby spinach, roughly chopped
• 1 (13.75 oz.) can quartered artichoke hearts, chopped and drained
• 1 (8 ounce) brick low-fat cream cheese, cut into 1-inch cubes
• 1 cup light sour cream or plain Greek yogurt
• 1 cup shredded Mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/3 cup finely-chopped white or red onion
• 4 cloves garlic, minced
• 1/2 tsp. black pepper
• 1/4 tsp. salt

Instructions

1. Combine all ingredients in a large mixing bowl and stir until evenly combined. (You can also stir the mixture actually inside the bowl of your slow cooker, but it would be easier in a large mixing bowl.) Transfer the mixture to the bowl of your slow cooker, that has been misted on the inside beforehand with cooking spray.
2. Cook on low for 3-4 hours or on high for 2 hours, or until the dip is completely warmed through and the cheese is melted. Give the dip a good stir and season with extra salt and pepper if needed.
3. Transfer to a serving dish, and serve warm with chips or bread or pita crackers or whatever dippers you’d like.

recipe adapted  >>>>>  here

Recipes Cookbook - SICILIAN CHICKEN SOUP RECIPE

SICILIAN CHICKEN SOUP RECIPE |#Easypeachcobblerwithfreshpeaches #Cheeseburgerdip #Peachcobblerwithcannedpeaches #Easyfreshpeachrecipes #Peachcobblerwithcakemix #Cannedpeachcobblerrecipe #Chickensouprecipes #Carrabbaschickensoup #Poblanopepperrecipes #Sicilianchickensoupcarrabbas #Tuscanysoupolivegarden #Mamamandola'ssicilianchickensoup

  Ingredients

• 2 1/2 lbs. split chicken breast with ribs, skin removed
• 1 medium yellow onion, chopped
• 3 celery ribs, diced
• 3 medium carrots, peeled + diced
• 1 large green bell pepper, cored + diced
• 2 medium russet potatoes, peeled + diced
• 1 (14.5 oz) can diced tomatoes (I used no salt added)
• 2 dry bay leaves
• 2 large (or 4 small) garlic cloves, chopped
• 1/2 cup chopped fresh parsley
• 1/2 cup dry ditalini pasta
• salt and pepper

Instructions

1. In a large soup pot, at least 6-quart, combine chicken, onions, celery, carrots, bell pepper, potatoes, garlic, tomatoes, bay leaves, and salt.
2. Add chicken stock and water. Season to taste with black pepper. Cover and bring to a boil. Reduce heat to low and simmer, partially covered, for 30 minutes or until chicken is tender and easily falling off the bones. Remove chicken from the pot with a pair of tongs.
3. Add pasta to the soup pot and continue cooking for 13-15 minutes, partially covered, until pasta is tender. Don’t forget to stir the soup couple times so the pasta does not stick.
4. Meanwhile shred the chicken with two forks, discarding the skin and bones. Return shredded chicken to the pot. At this point, the soup will almost be done. Taste the veggies, especially the potatoes for doneness.
5. Discard the bay leaves. Stir in parsley and serve

RECIPE ADAPTED >>>>>  here

Recipes Cookbook - EASY KETO LASAGNA BAKE | DITCH THE NOODLES!

Easy Keto Lasagna Bake | Ditch the Noodles! |#Simpleketorecipes #Lowcarblasagna #Bestketorecipes #Ketofriendlyrecipes #Stuffedhamburgers #Noodlelesslasagnaketo #Easyketomeals #Ketoenchiladas #Bestketorecipes #Simpleketorecipes #Ketorecipeseasydinners #Easyketolasagna

Ingredients

• 1 lb Ground Beef
• 1/2 lb Italian Sausage
• 1/4 cup chopped white onion
• 1 1/2 cup Marinara Sauce
• 3/4 tsp Garlic Powder, divided
• 1 tsp Oregano, divided
• 1/2 cup Ricotta Cheese
• 1 cup Shredded Mozzarella, divided
• 2/3 cup Parmesan Cheese, divided
• Chopped parsley, for garnish (optional)

Instructions

1. Preheat the oven to 400 degrees.
2. In a 12-inch cast iron skillet (or other oven safe equivalent), brown the ground beef and ground sausage together over medium heat on the stovetop until no pink remains (about 15 minutes). Drain the excess fat and return to heat.
3. Add the onion to the pan and saute with meat until it begins to soften, 3-5 minutes. Pour the sauce, 1/2 tsp oregano and 1/2 tsp garlic powder into the pan with the meat sauce and allow to simmer for 5 minutes.
4. In a medium bowl, mix the ricotta, 1/2 cup of mozzarella, and 1/3 cup of the Parmesan. Add a bit of salt and pepper to taste and add the remaining oregano and garlic powder to the cheese mixture and fold until completely combined.
5. Turn off the heat and spread the meat around the pan until it's an even layer. Place spoonfuls of the cheese mixture around the pan, pushing them down a bit with your spoon to the bottom of the pan.
6. Sprinkle the top with the remaining mozzarella and Parmesan. Bake for 20 minutes until bubbling and the top begins to turn golden. Garnish with chopped parsley, if desired. Serve warm.

Recipe has been adapted from >>>>>  here

Rated 4.8/5 based on 431 customer reviews

Recipes Cookbook - Cilantro Lime Chicken with Avocado Salsa

Cilantro Lime Chicken with Avocado Salsa | #Whitechickenchilislowcookerwhole30 #Whole30chickenchilicrockpot #Cookingrecipes #Wholefoodrecipes #Dietrecipes #Healthyeating #Healthysnacks #Easydinnerrecipeshealthy #Healthyeating #Healthydinnerrecipeseasy #Healthydinnerrecipesfortwo #Healthydinnerrecipesforfamily

Ingredients

• Cilantro Lime Chicken:
• 1.5 lb. boneless chicken breast
• 1/4 cup lime juice
• 2 tablespoons olive oil
• 1/4 cup fresh cilantro
• 1/2 teaspoon ground cumin
• 1/4 teaspoon salt
• Avocado Salsa:
• 4 avocados, diced
• 1/2 cup fresh cilantro, diced
• 3 tablespoons lime juice
• 1/2 tablespoon red wine vinegar
• 1/2 teaspoon red pepper flakes
• 1 garlic clove, minced
• salt to taste

Instructions

1. To a small bowl, add 1/4 cup of lime juice, olive oil, 1/4 cup of fresh cilantro, ground cumin, and 1/4 teaspoon of salt. Whisk until mixed.
2. Add chicken and marinade to a large ziplock bag. Let chicken marinade for 15 minutes.
3. Preheat grill to medium high heat (about 400 degrees). Place chicken on grill and grill each side for 4-6 minutes, until chicken is no longer pink. Remove and let sit.
4. To make the avocado salsa: add avocado, 1/2 cup fresh cilantro, 3 tablespoons lime juice, red wine vinegar, red pepper flakes, garlic clove, and salt to a small bowl. Gently toss to mix.
5. Top Cilantro Lime Chicken with fresh Avocado Salsa.

recipe adapted >>>>>  here

Recipes Cookbook - Rhubarb Streusel Cake Recipe

Very tasty, my boyfriend was more than delighted as he's a big fun of rhubarb:)I have promised him to bake another one soon:)

Ingredients

• For the cake:
• 1/2 cup unsalted butter at room temperature
• 3/4 cup white sugar
• 2 eggs
• 1 tsp vanilla extract
• 1/2 cup milk
• 1/2 cup sour cream full fat is best
• 2 cups all purpose flour
• 2 tsp baking powder
• 1/4 tsp salt
• 1 tbsp unsalted butter for greasing the cake pan
• 2 1/2 cups chopped fresh rhubarb
• For the streusel topping:
• 2/3 cup all purpose flour
• 2/3 cup white sugar
• 4 tbsp melted butter
• 1/2 tsp cinnamon

Instructions

1. Preheat your oven to 350 degrees Fahrenheit.
2. Wash 3-4 stalks of rhubarb and chop them into bite sized pieces (you'll need about 2 and a half cups of chopped rhubarb to cover the cake.). Set them aside in a bowl while you prepare the cake batter.
3. Add the butter and the sugar to the bowl of your stand mixer and beat them together until the mixture is fluffy and becomes a pale colour (about 4-5 minutes). It's important that the butter is at room temperature before you begin. This will allow it to integrate properly with the other wet ingredients.
4. Feel free to use a hand mixer if you prefer.
5. Add the eggs and the vanilla and beat them in on medium speed until the mixture is smooth. It's a good idea to scrape down the bowl periodically to make sure everything is incorporated evenly.
6. Add the milk and sour cream and beat in these ingredients on low speed until they're combined.
7. To a separate bowl add the flour, the baking powder and the salt and mix these ingredients together with a fork or a wire whisk. Once they're all incorporated, dump the flour mixture into the bowl of the stand mixer with the wet ingredients. Turn the mixer on low and watch the batter come together. As soon as you see the batter form with streaks of flour throughout, turn off the mixer and remove the bowl.
8. Over-mixing at this stage can cause an overly dense and dry cake with large air bubbles, which you definitely don't want. Using a rubber spatula, scrape down the sides of the bowl by hand and gently fold in the remaining flour. Be sure to stop folding as soon as everything is combined.
9. Grease a 9x13 rectangular glass cake pan with some butter and pour the batter into the pan, using the spatula to push the batter into the corners and even out the surface. Don't worry, the batter will seem thick but it's supposed to be like that.
10. Spread the rhubarb over the top of the batter.
11. In a clean bowl mix together the flour, sugar and cinnamon for the streusel topping. Add in the melted butter and mix everything together with a fork until the mixture becomes crumbly.
12. Sprinkle the streusel mixture over the cake and the rhubarb, making sure to spread it at evenly as possible and into all the corners.
13. Bake the cake at 350 degrees Fahrenheit for 47-50 minutes. When it's finished baking the topping will be slightly browned on top, the rhubarb will be bubbly, and when you insert a toothpick into the centre of the cake it will come out clean.
14. Try to let the cake cool in the pan for at least 20 minutes before cutting into it...if you can wait that long!

recipe adapted >>>>>  here

Recipes Cookbook - S'mores Cookie Bars

S'mores Cookie Bars |#Smoresdessert #Smoresstuffedcookies #Fooddeserts #Birthdaytreats #Desertsrecipes #Easysummerdesserts #Birthdaytreats #Easysummerdesserts #Summerdessertseasy #Fundessertstomake #Birthdaydessertideas #Funfetticakemixrecipes

Ingredients

• 1/2 cup butter, softened
• 2/3 cup light brown sugar
• 1 egg
• 1 teaspoons vanilla extract
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cups All-Purpose Flour
• 3/4 cup fine graham cracker crumbs
• 1/2 cup marshmallow cream
• 1/2 cup chocolate semi-sweet chocolate chips

Instructions

1. Preheat oven to 350ºF. Line an 8x8 baking dish with parchment paper or foil.
2. Beat together the butter and sugar. Mix in the egg and vanilla.
3. Mix in the baking soda, salt, flour, and graham cracker crumbs until dough forms.
4. Press 3/4 of the dough into the bottom of the prepared baking dish. Spread the marshmallow cream over top. Sprinkle the chocolate chips over the cream.
5. Press the remaining cookie dough over top of the chocolate chips. Bake for 20 minutes.
6. Let cool before cutting and serving.

recipe adapted  >>>>>  here

Recipes Cookbook - Cajun Roasted Cauliflower Steaks with Chimichurri

Cajun Roasted Cauliflower Steaks with Chimichurri |#Healthyvegetarianrecipes #Asianvegetarianrecipes #Vegancauliflowerrecipes #Veganstickysesamecauliflower #Cauliflowerrecipesasian #Asianveganrecipes #Ketocrackchickencasserole #Chocolatecinnamonrolls #Ketoairfryerrecipes #Lowcarbcrackchickencasserole #Ketoporkchopsairfryer #Strawberryfrenchtoastcasserole

Ingredients

Cajun Cauliflower:
• 2 tsp oil
• 1 tsp lemon juice
• 1/2 to 3/4 tsp salt , if using store bought cajun blend, it might already be salted, so you will need 1/4 tsp
• 1 small head of cauliflower , sliced into 1/2 inch thick slices or chopped into medium size florets
• 2 tbsp cajun spice blend ( 2 tsp sweet paprika, 1/3 tsp cayenne, 1/2 tsp black pepper, 1 tsp oregano, 1.5 tsp garlic powder, 1/2 tsp thyme, 1/2 tsp onion powder, dash of pepper flakes
Chimichurri sauce:
• 1/4 tsp (0.25 tsp ) black pepper
• 2 tbsp (2 tbsp ) or more avocado for creamyness optional
• 1 tsp (1 tsp ) vinegar apple cider or balsamic or red wine vinegar
• 2 tbsp (2 tbsp ) extra virgin olive oil
• juice of 1 lime
• 1/4 tsp (0.25 tsp ) salt
• 1 cup (60 g) packed parsley or one bunch parsley leaves and tender stems, chopped
• 1/4 cup (0.25 g) basil packed or use cilantro
• 6 cloves (6 cloves ) of raw garlic more the merrier

Instructions

1. Slice the cauliflower or chop into florets. Blend the chimichurri sauce with a few tbsp of water and set aside. Line a baking dish with parchment. Preheat the oven to 425 deg F ( 220 C )


2. Rub oil and lemon juice all over the slices or florets.


3. Sprinkle the cajun spice + salt on both sides of the slices and rub lightly. Then sprinkle more on the open side. (If using florets, sprinkle spice + salt, then toss well to coat). For Crispyness, mix 2 tbsp breadcrumbs in the spice mix and salt and then sprinkle all over.


4. Spray oil lightly on the spiced cauliflower to seal the spices in, Bake at 425 deg F for 20 to 25 mins. Broil for a minute to sear if needed.


5. Cauliflower tends to soften depending on the moisture content after cooking. So serve immediately. Sprinkle some more spice if needed. Cajun can be hot, so add another cooling dressing of choice if needed.


6. Serve with a side salad of beans, chickpeas, or cooked grain or add to tacos, wraps. I make a salad bowl with cherry tomatoes/tomatoes, onion, chickpeas/beans, salt, pepper and chimichurri/lemon with these.

recipe adapted >>>>>  here

Recipes Cookbook - Banana Cheesecake Rollups

Banana Cheesecake Rollups | #Pecancreamcheesebars #Bananacheesecake #Cookingrecipes #Easycheesecakerecipes #Nobakedesserts #Sweetrecipes #Cookingrecipes #Deliciousdesserts #Nobakedesserts #Sweetrecipes #Yummycakes #Cakedesserts

Ingredients

• 8 oz. cream cheese
• 3/4 cup of sugar
• 1/2 tsp vanilla
• 1/2 cup of brown sugar
• 2 cans of crescent rolls
• Topping:
• 1/2 cup of sugar
• 1 stick of butter

Instructions

1. Combine cream cheese, sugar and vanilla in a bowl and mix on high.
2. Once mixed, unroll your crescent rolls and take your first corner. Starting at the largest end, add a tablespoon of cheesecake mixture, next sprinkle some brown sugar on top, then add a half of banana on top.
3. Tuck the edges over top of the banana and then rollup.
4. Repeat this until you’ve used up all the pieces of crescent roll. Then start to prepare your topping.
5. Melt your butter and then add sugar and gently stir. Then spoon topping over top of your rollups until nicely covered.
6. Bake in oven for 15-18 minutes until golden brown and cooked through. Once baked, sprinkle some powdered sugar over top and serve warm.
7. They’re super good with a cup of coffee..
8. Enjoy and let me know what you think if you try them!

recipe adapted >>>>>  here

Recipes Cookbook - Cabbage Lasagna

Cabbage Lasagna | #Chickenthighs #Healthyburritos #Cabbagelasagnarecipes #Lowcarbmeals #Cabbagelasagnalowcarb #Ketohamburgerrecipes #Cabbagelasagnalowcarb #Ketogroundbeefrecipes #Cabbagelasagnarecipes #Lowcarbgroundbeefrecipes #Ketodinnerrecipes #Lowcarbmeals

Ingredients

• 1 large head cabbage, leaves separated
• 2 tbsp. extra-virgin olive oil, plus more for baking dish
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 1/2 lb. ground beef
• 1 (28-oz.) can crushed tomatoes
• 1 tbsp. balsamic vinegar
• 1/4 c. torn basil leaves
• Kosher salt
• Freshly ground black pepper
• 3 c. ricotta
• 2 eggs, beaten
• 1/4 c. grated Parmesan, plus more for serving
• 3 c. shredded mozzarella

Instructions

1. Preheat oven to 350°. In a large pot, boil 4 cups water. Using tongs, dip each cabbage leaf in water for 30 seconds and place on a paper towel-lined plate to dry. If desired, use a paring knife to remove thicker ribs of cabbage leaves.
2. In a large skillet over medium heat, heat oil. Add onion and cook until onion is soft, about 5 minutes. Stir in garlic and ground beef, breaking up meat with a wooden spoon. Cook until beef is no longer pink, about 6 minutes; drain excess fat. Add crushed tomatoes and balsamic vinegar. Bring mixture to boil then reduce heat and simmer for 20 minutes. Season with salt and pepper then stir in basil.
3. In a medium bowl, combine ricotta, eggs, and Parmesan.
4. Grease a large baking dish with olive oil. Spoon a thin layer of sauce into bottom of baking dish. Add a layer of cabbage leaves, then top with more sauce, ricotta mixture, and mozzarella. Repeat layering twice more.
5. Bake until cabbage is tender and mozzarella is bubbly, about 25 minutes. Garnish with more basil.

recipe adapted  >>>>>  here

Recipes Cookbook - Chocolate Peanut Butter Keto Fat Bomb Recipe

Chocolate Peanut Butter Keto Fat Bomb Recipe |#Ketosnacks #Ketosweets #Ketodessertrecipeseasy #Ketocheesecakerecipes #Easyketocheesecake #Ketostrawberrycheesecake #Ketofatbombs #Ketoorangechicken #Ketodietforbeginnerslosingweight #Ketorecipesketogenic #Ketopeanutbuttercups #Ketodinnerrecipes

Ingredients

• Chocolate Layer
• 2 tbsp melted coconut oil
• 4 tbsp peanut or almond butter
• 1-4 tbsp unsweetened cocoa powder depends on your preference. less intense cocoa flavor, use 1 tbsp. For a more intense cocoa flavor use more
• 1/4 tsp vanilla extract
• 1/4 tsp stevia drops can also use stevia powder
• Peanut Butter Layer
• 2 tbsp coconut oil melted
• 4 tbsp peanut or almond butter
• 1/4 tsp vanilla extract
• 1/4 tsp stevia drops can also use stevia powder

Instructions

1. Chocolate Layer
2. Combine all ingredients from Chocolate layer. Stir until smooth.
3. Fill mini muffin cups halfway. Freeze for 10 minutes.
4. Peanut Butter Layer
5. Combine all ingredients from peanut butter layer. Stir until smooth.
6. Fill mini muffin cups the rest of the way.
7. Freeze until firm.
8. Store frozen. Makes approximately 12 small bombs.

Recipe adapted >>>>>  here

Recipes Cookbook - CHOCOLATE QUINOA CRISPS

CHOCOLATE QUINOA CRISPS |#Tastydishes #Dessertrecipes #Ketochickencasserole #Goodfood #Peanutbutterfatbombs #Easysoftflatbreadrecipe #7layerbars #Snickerdoodlecheesecakebars #Raspberrydesserts #Nobakeraspberrycheesecake #Rasberrycheesecake #Brownsugartoffeeblondiebars

Ingredients

• 1/2 cup refined coconut oil, melted
• 1/4 cup agave nectar
• 1/4 cup cocoa powder
• 1 teaspoon vanilla extract
• 1 1/2 cup puffed quinoa

Instructions

1. In your bowl, whisk together the coconut oil, agave nectar, cocoa powder, and vanilla until smooth.
2. Fold in the puffed quinoa.
3. Use a cookie scooper to scoop about 8 mounds on a lined baking sheet.
4. If the mixture is chilly, it will harden, so microwave it for about 10 seconds to loosen it up if needed.
5. Use your fingers to gently press the tops to flatten them out.
6. Pop in the fridge or freezer for 1 hour until harden.
7. Transfer to a bag or container and store in the fridge until you’re ready to eat!

  Recipe adapted >>>>>  here

Recipes Cookbook - BLT Balsamic Chicken Avocado Salad

BLT Balsamic Chicken Avocado Salad | #Southwestchickensalad #Balsamicchickensalad #Chickenbltsalad #Healthysalads #Delicioussalads #Soupandsalad #Cajunbuttersteakbites #Cajunrecipes #Beefrecipes #Chickenbroccoliricecheesecasserole #Macaronisaladrecipe #Brocollirecipes

Ingredients

• Balsamic Dressing / Marinade:
• 1/3 cup balsamic vinegar
• 1/4 cup olive oil
• 2 tablespoons water (or more oil if you wish)
• 2 teaspoons Italian seasoning
• 2 teaspoons minced garlic
• 1 teaspoon honey
• 1/4-1/2 teaspoon salt (adjust to your tastes)
• 4 skinless and boneless chicken thigh fillets (or breast fillets)
• Salad:
• 5 ounces |150g bacon , diced and trimmed of all fat
• 8 cups mixed salad lettuce leaves (or Romaine | Cos lettuce leaves)
• 2 tomatoes , chopped
• 1 red onion , thinly sliced
• 1 avocado , sliced
• 1/4 cup crumbled feta cheese
• extra Italian seasoning
• salt and pepper , to taste

Instructions

1. Whisk balsamic dressing / marinade ingredients together until well combined. Pour 2-3 tablespoons into a shallow bowl. Add the chicken thighs and coat evenly. Season with salt and pepper; set aside for 10 minutes while the frying bacon.
2. Fry bacon until crisp in a skillet over medium-high heat. Wipe pan over with paper towel.
3. Cook chicken fillets until crisp and cooked through (about 7 minutes each side).
4. Arrange all salad ingredients in a large bowl. Top with the bacon, chicken, avocado and sprinkle with feta, extra Italian seasoning and salt and pepper to your tastes. Drizzle with the remaining dressing, and serve.

recipe adapted >>>>>  here

Recipes Cookbook - French Onion Chicken

One Pan French Onion Chicken |#easydinnerrecipe #easychickenrecipe #familyfriendlymeal #onepanmeal #Chicken_dinner_recipes #One_pan_dinners_chicken #Chicken_breast #One_pan_meals #Creamy_tuscan_chicken #Chicken_dinner_ideas

Ingredients

• 2 large Sweet Onions (sliced)
• 4 Tablespoons Butter
• (1) 14-ounce can Beef Broth
• 4 Chicken Breasts (pound to uniform size)
• 2 Tablespoons Olive Oil
• 1-2 teaspoons Salt
• 1 teaspoon Pepper
• 1 teaspoon Thyme
• 1 1/2 Tablespoon Cornstarch (or Flour)
• 4 Slices Provolone Cheese
• 4 Slices Swiss or Mozzarella Cheese
• Parsley or Fresh Herbs to garnish
• 1/2 cup Shredded Parmesan Cheese (optional)

Instructions

1. Preheat oven to 400 degrees. Heat oven-safe skillet over medium-high heat.  Add butter to skillet and let melt. Add sliced onions and stir around to coat with butter. Continue to cook, stirring often, for about 15 minutes or until onions are translucent and softened. 
2. Meanwhile, sprinkle chicken breasts with olive oil, salt, pepper, and thyme. Once onions are done cooking, remove onions from the skillet and set aside.  Place chicken breasts in pan and cook for 5 minutes per side.  
3. Remove chicken from skillet and place on a plate. Cover with a paper towel to keep warm.  Return onions to skillet and sprinkle the cornstarch or flour over onions. Stir. Pour in beef broth and use a whisk to stir the mixture and make sure the cornstarch is completely dissolved. 
4. Once it is thickened, add the chicken back into skillet and spoon sauce all over the chicken. Top one slice of provolone cheese and one slice of Swiss cheese over each chicken breast. Transfer oven-safe skillet to preheated oven and cook for 8-10 minutes, or until the cheese is melted and chicken is cooked through. 
5. Spoon sauce and onions over the chicken. Garnish with parsley or Italian herbs. 

recipe adapted >>>>>  here

Recipes Cookbook - Avocado Tuna Melt Bagels

Avocado Tuna Melt Bagels |#Tunapattiesrecipes #Easyweeknightdinners #Grilledcheeserecipes #Friedtunapatties #Grilledcheesesandwich #Lightdinnerrecipes #Ketosnacks #Avocadomuffins #Spicyavocadohummus #Avocadocrabboats #Avocadorecipeshealthy #Stuffedavocadohealthy

Ingredients

• 2 Bagels
• 2 cans Tuna, drained (approx 185g each)
• 2 Tomatoes, sliced
• 1 Avocado,sliced
• 2 hefty tbsp Mayo
• 1 tsp Dijon Mustard
• 1 Green Onion, finely diced
• 1 tbsp Fresh Parsley, finely diced
• 1/4 tsp Garlic Powder
• 1/8 tsp Cayenne Pepper
• 4 pinches Cheddar Cheese, grated
• Lemon Juice, to taste
• Salt & Black Pepper, to taste

Instructions

1. In a bowl, combine your Tuna, Mayo, Mustard, Onion, Parsley, Garlic, Seasoning, Cayenne Pepper and Lemon Juice. Place to one side.
2. Half, destone and slice your Avocado into evenly sized strips (8 strips per half). Half your Tomatoes and slice to similar thickness. You should end up with 16 slices of Avocado and 16 slices of Tomato.
3. Evenly slice your bagels in half and toast either under the grill or in toaster.
4. Assemble by placing a a slice of Avocado on the bagel, then a Tomato slice and repeat in a circular pattern. 4 slices of each should cover the surface.
5. Sprinkle a little Salt and Pepper and drizzle a bit of Olive Oil. Top with Tuna then finish with Cheese.
6. Grill unto golden and bubbly on top. Serve with an extra squeeze of Lemon Juice and a sprinkle of Parsley.

recipe adapted  >>>>>  here