Recipes Cookbook - Quick Teriyaki Chicken Rice Bowls

#Japanesefood #Hummuslunchideas #Cookingrecipes #Healthyeating #Lunchmealprep #Healthysnacks #Healthymealprep #Mealprepfortheweek #Lunchrecipes #Mealprepbowls #Healthylunch #Healthyeating

Ingredients

• 1 lb boneless skinless chicken breast, cut into bite size pieces
• salt and pepper
• for the sauce:
• 1/4 cup packed light brown sugar
• 1/4 cup low-sodium soy sauce
• 2 Tablespoons rice or apple cider vinegar
• 1/2 teaspoon ground ginger
• 2 cloves garlic minced
• 1 Tablespoon cornstarch
• additional:
• rice
• steamed broccoli

Instructions

1. Cook rice according to instructions on packaging.
2. Steam broccoli.
3. Season chicken pieces with salt and pepper and place in large non stick skillet.
4. Cook until done, stirring often.
5. In a small bowl or a measuring cup, combine brown sugar, soy sauce, ginger, garlic, vinegar and cornstarch. Whisk together until there are no cornstarch lumps. Add sauce to chicken and cook stirring constantly, until it thickens into shiny glaze.
6. Remove from heat and serve immediately with rice and steamed broccoli.

recipe adapted >>>>>  here

Rated 5/5 based on 332 customer reviews

Recipes Cookbook - Blueberry Ice Cream Recipe with Lemon Curd

Blueberry Ice Cream Recipe with Lemon Curd | #Weightwatchersfreestyle #Spiralizerrecipes #Chickenmeals #Chickencasserolerecipes #Recipeswithbroccoli #Weightwatcherchickentenders #Cookingrecipes #Sugarfreedessertseasy #Sugarcravings #Lowcaloriedesserts #Healthysugar #Snackrecipes

Ingredients

• 2 cups half-and-half
• 1 cup heavy cream
• 1 cup lemon curd
• 1/2 cup sugar
• 1 cup blueberries

Instructions

1. Using a blender, mix together the curd, sugar, cream and half-and-half or about a minute. Refrigerate the mixture for 4 hours or overnight.
2. Pour the mixture into the ice cream maker and churn according to the ice cream maker's directions.
3. Once the ice cream has finished churning and is thick and creamy, muddle the berries and fold them into the ice cream creating swirls and distributing the berries. Transfer to a container and allow the ice cream to freeze for at least 4 hours before serving.

recipe adapted  >>>>>  here

Recipes Cookbook - Sesame Garlic Ramen Noodles Recipe

Sesame Garlic Ramen Noodles Recipe | #Lunchrecipes #Easymeals #Easylunchrecipes #Sesamegarlicramennoodles #Healthyramennoodlerecipes #Simplemeals #Lunchrecipes #Ricenoodlerecipes #Easymeals #Easylunchrecipes #Sesamegarlicramennoodles #Potstickernoodlebowl

Ingredients

• 2 3 Ounce Packages of Ramen Noodles, Seasoning Packet Discarded
• 2 Teaspoons Sesame Oil
• 2 Cloves Garlic, Minced
• 1/4 Cup Soy Sauce** Low Sodium is Best
• 1 Teaspoon Brown Sugar
• 2 teaspoons Sriracha*

Instructions

1. Cook the ramen noodles without the seasoning packet as directed on package. Drain and set aside.
2. Heat the sesame oil in a small skillet or saucepan over medium heat.
3. Cook the garlic, stirring constantly for 2 minutes.
4. Remove the pan from the heat and whisk in the soy sauce, brown sugar, and sriracha until combined.
5. Toss the noodles with the sauce.
6. Garnish with green onions if desired.

recipe adapted >>>>>  here

Recipes Cookbook - The Best Brussels Sprout Casserole

The Best Brussels Sprout Casserole | #Puffpancakerecipe #Pancakerecipeeasy #Ketoairfryerrecipes #Peanutbuttercuppokecake #Germanovenpancakerecipe #Brunchfoods #Healthysnacks #Beetsaladrecipes #Dinnerrecipes #Stirfryrecipes #Healthypastasalad #Veganrecipes

Ingredients

• 2 lb. Brussels sprouts
• 2 tbsp. olive oil
• 2 cloves garlic, minced
• 1 tsp. chopped thyme
• kosher salt
• Freshly ground black pepper
• 1 c. shredded mozzarella
• 1/4 c. freshly grated Parmesan
• Fresh parsley, chopped, for garnish

Instructions

1. Preheat oven to 425° and line a large baking sheet with parchment paper. Prepare an ice bath in a large bowl.
2. Blanch brussels sprouts: Bring a large pot of salted water to a boil. Add brussels sprouts and cook until bright green and very tender, about 10 minutes. Add brussels sprouts to ice bath to cool then drain.
3. On a large baking sheet, toss blanched brussels sprouts with olive oil, garlic and thyme. Using the end of a small glass or mason jar, press down on the brussels sprouts to smash them into a flat patty. Season each smashed brussels sprout with salt and pepper, then sprinkle mozzarella and Parmesan on top.
4. Bake until the bottoms of the sprouts are crispy and the cheese is melted and golden, about 20 minutes.
5. Garnish with parsley and serve warm.

Recipe has been adapted from >>>>>  here

Recipes Cookbook - Best Vanilla Cake Recipe

Best Vanilla Cake Recipe | #Cakedecoratingvideos #Homemadevanillacake #Vanillacakerecipehomemade #Bestvanillacakerecipe #Birthdaycake #Cakerecipesvideos #Bestbuttercreamfrosting #Cheesecakerecipeseasy #Cheesecakerecipesclassic #Moistvanillacakerecipe #Whitevelvetcakerecipe #Yellowcakerecipe

Ingredients

• 2 large Eggs
• 3 large Egg Whites
• 1 cup Buttermilk
• 2 Tablespoons Oil
• 2 teaspoons Vanilla
• 1 1/2 cups Sugar
• 2 1/4 cups Cake Flour
• 1 Tablespoon Baking Powder
• 3/4 teaspoon Salt
• 1 cup Unsalted Butter (softened and cut into cubes)
Vanilla Buttercream Frosting:
• 1 cup Butter (softened)
• 4 ounces Cream Cheese (softened)
• 4 cups Powdered Sugar
• 2 teaspoons Vanilla or Vanilla Bean Paste
• 1 Tablespoon Cream or Milk (optional)

Instructions

1. Preheat oven to 350 degrees.
2. In a small bowl, whisk together eggs, buttermilk, oil, and vanilla.
3. In a stand mixer, stir together flour, sugar, baking powder, and salt.
4. Beat the butter into the flour mixture, one cube at a time. Continue to beat until it resembles coarse crumbs.
5. Add the 1/2 of the egg-milk mixture and beat the batter is light and fluffy. Add remaining egg-milk mixture and mix just until combined.
6. Lightly spray two 8-inch or 9-inch cake pans with non-stick cooking spray. Pour batter evenly between the cake pans. Bake for 20-24 minutes, depending on the depth of cake pans. Remove cakes from oven when toothpick or cake tester comes out clean. Let cool before removing from pans.
Vanilla Buttercream Frosting:
7. In mixing bowl, cream together butter and cream cheese for 4 minutes.
8. Add powdered sugar and beat for 2 more minutes. Add vanilla and milk (if needed).
9. Once the cake layers have cooled, frost with vanilla buttercream frosting.

Recipe has been adapted from >>>>>  here

Recipes Cookbook - Sweet Potato Pumpkin Spice Paleo Bread

Sweet Potato Pumpkin Spice Paleo Bread | #SweetPotato #Pumpkin #Spice #Paleo #Bread #Healthydietrecipes #Nocarbdiets #Ketodietrecipes #Ketogenicdietrecipes #Lowcarbketo #Ketorecipeseasy #Wholefoodrecipes #Paleodietrecipes #Paleomenu #Healthydietrecipes #Whole30recipes #Glutenfreerecipes

Ingredients

• 1 large sweet potato or 2 small/medium ones
• 4 large eggs
• 1/2 cup coconut flour
• 1/2 cup coconut sugar
• 1/3 cup coconut oil
• 1/4 cup maple syrup
• 2 teaspoons pumpkin pie spice
• 1/2 teaspoon baking soda
• 1/2 teaspoon sea salt

Instructions

1. Preheat oven to 350F.
2. Mince 1 large sweet potato or 2 small ones in a food processor until rice consistency.
3. Add rest of ingredients to food processor and blend until smooth.
4. Bake in a parchment lined standard bread pan (4 1/2" by 8 1/2") for about 90 minutes until a toothpick when inserted comes out clean.

recipe adapted >>>>>  here

Recipes Cookbook - Raspberry Chia Pudding

Raspberry Chia Pudding |#Ketochiaseedrecipes #Ketochiapuddingbreakfast #Raspberrychiapudding #Ketochiapuddinglowcarb #Chiaseedpuddingketolowcarb #Ketoovernightchiapudding #Pumpkinspicechiapudding #Veganchiapudding #Raspberrychiapudding #Veganglutenfreerecipes #Mangochiaseedpudding #Chiaseedsrecipes

Ingredients

• 1/2 teaspoon vanilla
• 2 Tablespoons granola, crushed + more for topping
• 1/2 cup milk (I like almond or coconut, but any milk will work)
• 1 teaspoon lemon juice
• 1–2 teaspoons maple syrup
• 1/4 cup plain Greek yogurt
• 1/2 cup of fresh raspberries + more for topping
• 3 Tablespoons chia seeds

Instructions

1. Stir together almond milk, Greek yogurt, chia seeds, maple syrup, lemon juice and vanilla. Let sit for 5 minutes then stir the mixture again to get out any clumps that may have formed. Place mixture in the fridge to set, at least 30 minutes but up to 12 hours.
2. While chia pudding is setting, mash raspberries in a small bowl using a fork and crush granola. To crush the granola, place it in a plastic bag and use the bottom of a jar to press/lightly pound on the granola and crush it until it resembled graham cracker crumbs.
3. Once chia pudding has set, grab a jar and glass and add your crushed granola. Top granola with half of your chia pudding, then add the mashed raspberries. Finish with the remaining chia pudding. Top with a few raspberries and additional granola if desired and enjoy!
4. Chia pudding should last 3-4 days in the fridge (depending on the freshness of the berries you used).

recipe adapted >>>>>  here