Recipes Cookbook - Pesto Tomato and Mozzarella Stuffed Chicken Breasts

Pesto Tomato and Mozzarella Stuffed Chicken Breasts |#Dutchovenchickenrecipes #Dutchovenrecipeshealthy #Dutchovenrecipeschicken #Ketodutchovenrecipes #Dutchovenrecipesforcampingdinners #Vegetablemaindishes #Dinnerideas #Easyhealthydinner #Bakedpestochicken #Pestotomatomozzarellachicken #Ketopestochicken #Easyweeknightdinners

Ingredients

• 4 chicken breasts
• 8 tablespoons pesto
• 8 slices tomato
• 1 cup grated mozzarella cheese
• 1/2 cup fresh spinach
• 2 tablespoons olive oil
• salt and pepper
• Pesto Yogurt Dipping Sauce
• 1/2 cup greek yogurt
• 2 tablespoons pesto

Instructions

1. Preheat oven to 400 degrees.
2. Cut chicken breasts horizontally but do not cut all the way through. Open up. (see photo above)
3. Spread entire opens surface of chicken with 2 tablespoons pesto.
4. Add 2 sliced tomatoes to half of the chicken.
5. Top with 1/4 cup of grated mozzarella and a few spinach leaves.
6. Sprinkle with salt and pepper and drizzle on a bit of olive oil.
7. Heat oven proof skillet over medium high heat. Add 1 tablespoon of olive oil.
8. When olive oil is sizzling, carefully add chicken.
9. Sear on each side for 2-3 minutes using tongs to turn.
10. Finish baking in oven for about 8 minutes or until meat thermometer reads 165 degrees.
11. For a dipping sauce: Combine yogurt and pesto and serve over the chicken or on the side.

recipe adapted  >>>>>  here

Recipes Cookbook - The Best Keto Pizza with Keto Fathead Dough Crust

The Best Keto Pizza with Keto Fathead Dough Crust | #Chickencasserolerecipes #Roundsteakandgravy #Leftoverchickenrecipes #Dinnerideasfamilymaindishes #Dinnerrecipesforfamilymaindishes #Healthyraspberryrecipes #Pizzadough #Pizzarecipes #2ingredients #Pepperonipizza

Ingredients

• For the keto pizza crust
• 1 1/2 cups mozzarella shredded, part skim
• 3/4 cup almond flour
• 2 oz cream cheese softened
• 1 egg beaten
• 1 tsp oregano optional
For the toppings
• 1/4 cup mozzarella cheese shredded
• 12 slices pepperoni
• 3 tbsp tomato sauce
• 1/4 chopped red pepper
• 1 tsp oregano to garnish

Instructions

1. Preheat the oven to 425F (220C).
2. In a medium microwave-safe bowl combine the mozzarella cheese, almond flour, and cream cheese.
3. Microwave on high for 90 seconds and stir the ingredients halfway to make sure all the ingredients are well incorporated as the cheese is melting.
4. Using a spatula stir in the beaten egg.
5. Use your hands, preferably oiled to knead the dough into a ball, for about 2 minutes.
6. Spread the dough on a baking sheet lined with parchment paper using a rolling pin and an additional piece of parchment paper on top if needed.
7. Roll until the dough is 1/4” thick. Using a fork, poke holes to prevent bubbles from forming.
8. Bake for 7-10 minutes or until the pizza crust is golden.
9. Spread the tomato sauce over the crust, sprinkle the cheese, top with pepperoni slices and add some chopped red pepper.
10. Bake for another 4-5 minutes or until the cheese is melted.
11. Enjoy!

Recipe has been adapted from >>>>>  here

Recipes Cookbook - Peanut Butter & Chocolate Scones – Low Carb and Gluten-Free

#Cookingrecipes #Dessertrecipes #Healthyrecipes #Yummyfood #Cakerecipes #Ketodietrecipes #Gingerbreadscones #Peanutbutterchocolatechipscones #Keylimescones #Peanutbuttersconesrecipe #Sconesrecipeeasy3ingredients #Peanutbutterdrizzle

Ingredients

• Scones:
• 2 cups almond flour
• 3/4 cup peanut flour
• 1/2 cup Swerve Sweetener
• 1 tbsp baking powder
• 1/3 cup sugar-free chocolate chips
• 1/2 cup creamy peanut butter
• 1/4 cup butter
• 2 large eggs
• 2 tbsp cream
• 1 tsp vanilla
Glaze:
• 2 tbsp creamy peanut butter
• 1 oz sugar-free dark chocolate

Instructions

1. For the scones, preheat oven to 325F and line a baking sheet with parchment or a silicone mat.
2. In a large bowl, whisk together almond flour, peanut flour, sweetener, and baking powder. Stir in chocolate chips.
3. In a small microwave safe bowl, combine peanut butter and butter and cook on high in 20 second increments until melted, stirring in between.
4. Add peanut butter mixture, eggs, cream and vanilla to almond flour mixture and stir until dough comes together.
5. Divide dough in half and transfer to baking sheet. Pat into 2 circles about 6 inches in diameter and 1 inch high. Cut each into 8 wedges and carefully lift the wedges and spread out on baking sheet, leaving 1 inch between each scone.
6. Bake 15 to 18 minutes, or until just firm to the touch and lightly browned. Remove from oven and let cool.
7. For the glaze, melt butter and chocolate together in a microwave safe bowl on high, stirring every 30 seconds, until melted.
8. Stir to combine and then drizzle over scones. Let set 10 minutes.

RECIPE ADAPTED  >>>>>  here

Rated 4.9/5 based on 623 customer reviews

Recipes Cookbook - The Perfect Mango Strawberry Smoothie Recipe

#Strawberrymangosmoothierecipe #Fruitproteinsmoothie #Smoothiedrinks #Smoothierecipeshealthy #Healthydrinks #Juicesmoothie #Smoothiedrinks #Healthysmoothies #Healthydrinks #Juicesmoothie #Yummydrinks #Smoothieshakes

Ingredients

• Mango smoothie layer:
• 2 mangoes, diced
• 3/4 cup plain low fat Greek yogurt
• 1/2 teaspoon fresh minced ginger
• 1/2 cup coconut water
• Ice, if desired
Strawberry smoothie layer:
• 1 1/2 cups chopped strawberries
• 1 banana
• 3/4 cup plain low fat Greek yogurt
• 1/2 teaspoon fresh minced ginger
• 1/2 cup coconut water
• Ice, if desired

Instructions

1. Place the mango, yogurt, ginger and coconut water in a blender.
2. Puree the mixture until smooth and thick.
3. Add ice if desired (this will make the consistency of your smoothie even thicker.)
4. Transfer the mixture to a pitcher and store in the refrigerator while you make the strawberry smoothie.
5. Place the strawberries, banana, yogurt, ginger and coconut water in the blender.
6. Puree the mixture until smooth and thick.
7. Add ice if desired.

recipe adapted >>>>>  here

Recipes Cookbook - HAMBURGER MUSHROOM BAKE

HAMBURGER MUSHROOM BAKE |#Hamburgermushroombake #Cheeseburgerinparadise #Ketostuffedchicken #Hamburgermeals #Garlicbuttermushroomstuffedchicken #Ketochickenrecipes #Meatballsubcasserole #Hashbrownbeefbake #Porkchoprecipesbaked #Ketogroundbeefrecipes #Porkloinchopsrecipes #Garlicbuttermushroomporkchops

Ingredients

• 1 lb lean ground beef (0.45 kg)
• 1 tsp salt (5 mL)
• 1/2 tsp black pepper (2 mL)
• 6 oz cream cheese (180 g)
• 3 eggs
• 1 lb mushrooms (0.45 kg)
• 2 tbsp butter (30 mL)
• 1 tsp seasoning salt (5 mL)
• 1 tsp dried parsley (5 mL)
• 1/4 tsp black pepper (1 mL)
• Grated cheese (optional)

Instructions

1. Preheat oven to 350°F (180°C).
2. In large frying pan, over medium heat, brown ground beef and sprinkle with salt and black pepper. If your ground beef is too dry add some light-tasting olive oil or bacon fat. Set aside to cool.
3. In food processor, process cream cheese and add eggs one at a time until well incorporated. Pour over ground beef and stir to combine. Pour into bottom of a small 4-cup (1 L) casserole dish. Press down.
4. In frying pan in butter, over medium heat, cook mushrooms until softening and turning brown. Sprinkle with seasoning salt, parsley and black pepper. Place on top of the hamburger mixture. If desired, sprinkle the top with cheese. Bake about 20 to 25 minutes, or until set. Do not overcook.

Recipe has been adapted from >>>>>  here

Recipes Cookbook - VEGAN CORN CHOWDER RECIPE

VEGAN CORN CHOWDER RECIPE |#Vegansouprecipes #Lentilrecipes #Easyveganmeals #Meatlessmeals #Vegetarianrecipesdinner #Vegetarianrecipeseasy #Easyveganmeals #Vegandinnerrecipes #Veganlunchideas #Vegetarianveganrecipes #Veganricerecipes #Dairyfreedinner

Ingredients

• 4 ears corn shucked and steamed
• 2 large red potatoes peeled and chopped
• 3 tablespoons coconut oil or olive oil
• 1 large white onion
• 5 cloves large garlic minced
• 3 large carrots peeled and chopped
• 3 large stalks celery chopped
• 1 large red bell pepper cored and chopped
• 1-½ teaspoons sea salt
• 2 teaspoons Cajun seasoning
• ½ teaspoon paprika
• ¼ teaspoon ground cumin
• 2/3 cup full-fat canned coconut milk
• 2 cups water or vegetable broth

Instructions

1. Place ears of corn into a large pot and fill with water. Cover the pot with a lid and place on the stove over high heat. Bring to a full boil and cook until corn is plump and juicy, about 5 to 8 minutes.
2. Use tongs to remove corn from the boiling water and place on a cutting board.
3. Chop one of the red potatoes in half and carefully place into the same pot of boiling water you used to cook the corn. Allow potato to cook until soft, about 10 to 15 minutes.
4. While the potato is cooking, saute the rest of the vegetables. Add the coconut oil to a large pot, along with the other diced potato, chopped onion, garlic, carrots, celery, bell pepper, sea salt, Cajun seasoning, paprika, and cumin. Heat to medium-high and saute, stirring occasionally, until vegetables have softened, about 10 minutes.
5. Use a knife to remove the corn kernels from all of the ears of corn. Place half of the kernels in a blender, along with the cooked potato. Add the coconut milk and water (or broth) to the blender, and blend until completely smooth. This may take two or three rounds of blending.
6. Add the remaining corn kernels to the pot with the sauteed vegetables, and pour the blended corn/potato (chowder) mixture into the pot. Bring to a gentle boil and cook until potato has softened, about 10 to 20 minutes.
7. Remove from heat and taste chowder. Add sea salt and Cajun seasoning as desired. Serve with chopped green onion.

recipe adapted >>>>>  here

Recipes Cookbook - Grilled Mozzarella Sandwich

Grilled Mozzarella Sandwich #HEALTHY #SANDWICH #VEGETARIAN #Vegetarianmeals #Tomatoesrecipes #Veggiesides #Tomatozucchinibake #Meatlessmealshealthy #Veggiecasserole #Foodrecipes #Healthydinnerrecipes #Vegetarianrecipes #Quickandeasydinnerrecipes #Salmonrecipesbaked #Sandwichrecipes

Ingredients

• For the Sandwich
• 4 slices sourdough bread
• 4 oz mozzarella cheese sliced
• 1 large tomato sliced
• 2 oz roasted red peppers jarred
• For the Pesto
• 1/2 cup fresh basil leaves
• 2 cloves garlic peeled
• 2 tablespoons walnuts
• 2 tablespoons grated Parmesan
• Salt and pepper to taste
• 1/4 cup olive oil

 

Instructions

1. To make the pesto, place the basil, garlic, walnuts and Parmesan cheese in the food processor; season with salt and pepper, to taste, and blend. While the food processor is on, pour the olive oil slowly into the mixture in order to allow the olive oil to emulsify.
2. Spread the pesto equally on the 4 slices of bread and place the bread on the panini maker or in a toaster oven for 2 minutes.
3. Then place the mozzarella cheese, tomatoes and roasted red peppers on top of bread slices and allow the cheese to melt and the veggies to soften.
4. Once the cheese melts, close the sandwich, cut and serve immediately

recipe adapted >>>>>  here

Recipes Cookbook - Rustic French Apple Tart

#Easydesserts #Dessertsalads #Fluffsaladrecipes #Pretzeljellodessert #Pineapplepretzelfluffrecipe #Pineapplepretzelsaladrecipe #Rusticpeachtart #Peachtartrecipes #Rusticfrenchappletart #Dessertrecipes #Cookingrecipes #Appledesserts

Ingredients

FOR THE CRUST

• 1-1/2 cups all-purpose flour, spooned and leveled
• 1/2 teaspoon salt
• 2 tablespoons granulated sugar
• 1-1/2 sticks (12 tablespoons) very cold unsalted butter, cut into 1/2-inch pieces
• 1/4 cup very cold water

FOR THE FILLING

• 1-3/4 lbs baking apples (3 large)
• 1/3 cup sugar
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
• 2 tablespoons unsalted butter, melted
• 1/8 teaspoon salt

FOR ASSEMBLING & BAKING

• 1 tablespoon all purpose flour
• 1 egg, beaten
• 2 tablespoons turbinado sugar
• 1 tablespoon apricot jelly or jam, optional for glaze

Instructions

1. Make the crust: Line a baking sheet with parchment paper. In a food processor fitted with the steel blade, combine the flour, salt and sugar. Pulse briefly to combine. Add the cold butter and process just until the butter is the size of peas, about 5 seconds. Sprinkle the ice water over the mixture and process just until moistened and very crumbly, about 5 seconds. Transfer the dough to a lightly floured work surface and knead a few times, just until it comes together into a cohesive ball. Pat the dough into a disk. Flour your work surface again and dust the dough with flour, as well. Using a rolling pin, roll into a circle 8 to 10 inches in diameter, turning and adding more flour as necessary so the dough doesn’t stick. Transfer the dough to the parchment-lined baking sheet and refrigerate while you prepare the filling (you’ll roll the dough out further on the parchment paper so go ahead and clean your work surface).
2. Make the Filling: Peel, core, and cut the apples into 1/8-inch-thick slices (you should have about 4 cups) and place in a large bowl. Add the sugar, vanilla, cinnamon, melted butter, and salt; toss to combine.
3. Take the dough from the fridge and slide the parchment paper onto the countertop. Roll the dough, directly on the parchment paper, into a 14-inch circle about 1/8 inch thick. It’s fine if the edges are a little ragged. Place the parchment and dough back on the baking sheet – the pastry should curve up the lip of the pan.
4. Assemble the tart: Sprinkle the flour evenly over the pastry. Arrange the apple slices on top in overlapping concentric circles to within 3 inches of the edge. Don’t worry about making it look perfect! It doesn’t make much difference in the end and you don’t want the dough to get too warm. Fold the edges of the dough over the apples in a free-form fashion, working your way around and creating pleats as you go. Patch up any tears by pinching a bit of dough from the edge.
5. Using a pastry brush, brush the pleated dough evenly with the beaten egg. Sprinkle half of the turbinado sugar over the top crust and half over the fruit. Chill the assembled tart in the fridge for 15 to 20 minutes.
6. Meanwhile, preheat the oven to 350°F and set an oven rack in the center position.
7. Bake for 55 to 65 minutes, or until the apples are tender and the crust is golden and cooked through. (It’s okay if some of the juices leak from the tart onto the pan. The juices will burn on the pan but the tart should be fine -- just scrape any burnt bits away from the tart once it’s baked.) Transfer the pan to a rack and let cool.
8. While the tart cools, make the optional glaze. In a small bowl, mix the apricot jam with 1-1/2 teaspoons water. Heat in the microwave until bubbling, about 20 seconds. Using a pastry brush, brush the apples with the apricot syrup.
9. Use two large spatulas to transfer the tart to a serving plate or cutting board. Slice and serve warm or at room temperature. The tart is best served on the day it is made, but leftovers will keep, loosely covered on the countertop, for a few days.
10. Make Ahead: The dough can be made up to 3 days in advance and refrigerated. Allow it to sit at room temperature for about 15 minutes or until pliable before rolling.
11. Freezer-Friendly Instructions: The assembled tart may be frozen for up to 3 months. To freeze, place the baking sheet in the freezer until the tart is frozen, then wrap tightly. Bake directly from the freezer. (It may take a few extra minutes to bake from frozen.)

recipe adapted  >>>>>  here

Recipes Cookbook - Vegan Garlic Pasta with Roasted Cajun Cauliflower

Vegan Garlic Pasta with Roasted Cajun Cauliflower |#Veganpastarecipes #Vegantamales #Vegancreamytomatopasta #Creamytomatobasilpasta #Veganrecipeseasyquick #Vegancreamytomatosauce #Veganrecipeseasy #Easyveganmeals #Veganbroccolirecipes #Veganlunchideas #Vegandishes #Vegandinnerideas

Ingredients

• Cajun cauliflower:
• 1 small head of cauliflower cut into florets 3 heaping cups
• 2 teaspoons oil
Cajun Blend:
• 2 tsp paprika (I use 1 tsp sweet mild paprika and 1 tsp smoked hot paprika)
• 1/4 tsp (0.25 tsp) or more cayenne
• 1/2 tsp (0.5 tsp) freshly ground black pepper
• 1/2 tsp (0.5 tsp) red pepper flakes or use more smoked paprika
• 1/2 tsp (0.5 tsp) dried thyme
• 1 tsp dried oregano
• 1 tsp garlic powder
• 1/4 tsp (0.25 tsp) onion powder
• 1/2 tsp (0.5 tsp) salt ( 1/4 to 1/2 tsp to preference)
Garlic Sauce Pasta:
• 8 oz penne glutenfree if needed
• 2 tsp olive oil divided
• 3 cloves garlic minced
• 2 cups (473.18 ml) unsweetened non dairy milk such as almond milk or soymilk or use cashew milk for creamier
• 1 tbsp flour or use rice flour to make gluten-free
• 1 tbsp arrowroot starch or cornstarch
• 10 cloves of roasted garlic
• 1/2 tsp (0.5 tsp) to 1 tsp smoked paprika
• 1/4 tsp (0.25 tsp) or more dried thyme ,+ generous dashes of other herbs such as basil, sage, oregano
• 2 tbsp nutritional yeast
• 1/2 to 3/4 tsp (0.5 tsp) or more salt
• chopped basil or parsley for garnish
• black pepper or cayenne and lemon juice for garnish

Instructions

1. Cajun Cauliflower:
2. Preheat the oven to 425 degrees F. Add the Cauliflower florets to a large bowl. Drizzle oil and mix using a spatula or rub it in using hands.
3. In a small bowl, mix the ingredients under cajun spice blend. Add a bit more paprika if using mild. Sprinkle all over the cauliflower florets and toss to coat. (use 1.5 tbsp or more of premade cajun blend).
4. Bake for 25 to 30 mins.
5. Garlic Pasta:
6. Make the pasta according to instructions on the package, drain and set aside.
7. Heat oil in a skillet over medium low heat. Add minced garlic and cook for 3 to 4 minutes, or until golden, stirring occasionally.
8. Meanwhile blend the rest of the ingredients (except garnish) until smooth. Add to the pan. Increase heat to medium.
9. Bring the sauce to a boil stirring occasionally. Taste and adjust salt and flavor carefully. Simmer for another 2 minutes. You can add in some cajun blend to the sauce as well for additional flavor. Fold in the pasta. Take off heat, cover and let sit for 2 minutes.
10. To serve, add warm baked Cajun Cauliflower on top. Garnish with chopped parsley or basil, some cayenne/pepper and lemon juice.

RECIPE ADAPTED  >>>>>  here

Recipes Cookbook - Chicken With Creamy Garlic Sauce

Chicken With Creamy Garlic Sauce |#Cookingrecipes #Chickenrecipes #Dinnerrecipes #Nocarbdiets #Ketodietrecipes #Healthyrecipes #Easydinnerrecipes #Bakedchickenrecipes #Creamychickenrecipes #Healthydinnerrecipes #Chickendinnerrecipes #Bakedchickentodiefor

Ingredients

• 4 boneless skinless chicken breasts
• ½ cup half-and-half -OR- light cream
• 1 - 1½ cups Italian flavor bread crumbs
• 2 tbs olive oil (divided)
• Sauce:
• 2 tbs butter
• 2 tbs finely minced garlic
• 2 tbs flour
• ½ cup chicken stock
• 1 cup cream (heavy cream preferred)
• ¼ cup grated Parmesan cheese
• 2 oz softened cream cheese
• 1 tsp salt
• ¼ tsp white pepper

Instructions

1. Using a meat mallet (smooth side), pound each breast between sheets of plastic wrap or wax paper to ¼-inch thickness. This will give you a pretty large piece of chicken, so what I do is cut each pounded-down breast in half lengthwise.
2. Heat a large skillet over medium heat; add 1 tbs of the olive oil.
3. Dip each piece of chicken in the cream, letting excess cream drip off, then dredge in the Italian bread crumbs. You will probably have to cook the chicken in 2 batches.
4. Place chicken in hot skillet, browning well on each side, about 5 minutes each side, until chicken tests done (175 degrees F or juices run clear when you cut.
5. Add remaining 1 tbs of oil and repeat browning with remaining chicken.
6. Place chicken on a platter, cover and keep warm in a 200 degree F oven.
7. Wipe out the skillet, if desired.
8. Melt the butter over medium heat and add the garlic.
9. Cook garlic until it becomes fragrant--about 3-5 minutes--don't let it brown!
10. Add the flour and blend it well into the butter/garlic. Let this cook about 1 minute.
11. Slowly add the chicken stock stirring constantly until there are no lumps.
12. Slowly blend in the cream then add the salt and pepper. Cook for about 5 minutes.
13. Add the Parmesan and cream cheese and stir until the cream cheese melts and blends into the sauce.
14. Pour sauce over chicken and serve immediately.
15. Serves 4 hearty appetites, 8 light appetites

recipe adapted >>>>>  here