Recipes Cookbook - Italian Skillet Chicken with Tomatoes and Mushrooms

Italian Skillet Chicken with Tomatoes and Mushrooms |#Australianmeatpie #Cookingrecipes #Dinnerrecipes #Healthyrecipes #Chickendishes #Pastarecipes #Barramundirecipes #Dinnerideas #Parmesancrustedpotatoes #Cookingrecipes #Dinnerrecipes #Healthyrecipes

Ingredients

• 4 large chicken cutlets (boneless skinless chicken breasts cut into 1/4-inch thin cutlets)
• 1 tbsp dried oregano, divided
• 1 tsp salt, divided
• 1 tsp black pepper, divided
• 1/2 cup all-purpose flour, more for later
• Private Reserve Extra Virgin Olive Oil (buy here)
• 8 oz Baby Bella mushrooms, cleaned, trimmed, and sliced
• 14 oz grape tomatoes, halved
• 2 tbsp chopped fresh garlic
• 1/2 cup white wine
• 1 tbsp freshly squeezed lemon juice (juice of 1/2 lemon)
• 3/4 cup chicken broth
• Handful baby spinach (optional)

Instructions

1. Pat chicken cutlets dry. Season on both sides with 1/2 tbsp dried oregano, 1/2 tsp salt and 1/2 tsp black pepper. Coat the chicken cutlets with the flour; dust off excess. Set aside briefly.
2. Heat 2 tbsp olive oil in a large cast iron skillet with a lid like this one. Brown the chicken cutlets on both sides (3 minutes or so). Transfer the chicken cutlets to a plate for now.
3. In the same skillet, add more olive oil if needed. Add the mushrooms and saute briefly on medium-high (about 1 minute or so). Then add the tomatoes, garlic, the remaining 1/2 tbsp oregano, 1/2 tsp salt, and 1/2 tsp pepper, and 2 tsp flour. Cook for another 3 minutes or so, stirring regularly.
4. Now add the white wine, cook briefly to reduce just a little; then add the lemon juice and chicken broth.
5. Bring the liquid to a boil, then add the chicken back in the skillet. Cook over high heat for 3-4 minutes, then reduce the heat to medium-low. Cover and cook for another 8 minutes or until the chicken is fully cooked and its internal heat registers a minimum of 165 degrees F.
6. If you like, stir in a handful of baby spinach just before serving. Enjoy hot with your favorite small pasta like orzo and a crusty Italian bread!

recipe adapted  >>>>>  here

Recipes Cookbook - Mexican Quinoa Stuffed Peppers

Mexican Quinoa Stuffed Peppers |#Healthydinnerrecipesvegetarian #Stuffedsweetpotatorecipes #Veggiestuffedpeppers #Vegetarianmealshealthy #Meatlessstuffedpeppers #Veganstuffedpeppers #Veganchilieasy #Mealpreponabudgetfamilies #Bestveganchili #Individualfreezermeals #Healthyfreezermealsonabudget #Quinoastuffedpeppers

Ingredients

• 2 cups cooked quinoa
• 1 can black beans drained & rinsed
• 1 cup frozen sweet corn thawed
• 2 medium tomatoes diced
• 1/2 cup diced red onion about 1/2 a medium onion
• 1/4 - 1/2 cup chopped cilantro
• Juice of 2 limes
• 1 teaspoon ground chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon sea salt
• 6 sweet bell peppers
to serve
• 1 avocado sliced
• 1/2 cup vegan sour cream
• Cilantro

Instructions

1. Preheat the oven to 350ºF.
2. In a large mixing bowl, stir together quinoa, black beans, corn, tomatoes, onion and cilantro. Squeeze lime juice over the quinoa mixture and season with spices. Stir to combine.
3. Cut a circle around the tops of the peppers, and using the stem, pull out the seeds. Remove any remaining seeds and white parts with your fingers.
4. Stuff each pepper with the quinoa mixture and transfer to a baking dish. Add a splash of water to the dish (about 1/8" high) and bake on the center rack for 40 minutes. Remove and serve immediately with avocado, sour cream and cilantro!

RECIPE ADAPTED >>>>>  here

Recipes Cookbook - Busy Day Soup

I made this but I added a half can, (small) of tomato paste, and beef broth instead of water. It looked more like the picture and it was amazing! #15beansoupcrockpot #Crockpotsouprecipes #Hamandbeanscrockpotrecipes #Creamyhamburgersoup #Hamdinnerideas #Easysouprecipesquick

Ingredients

• 1 lb ground beef
• 1 package onion soup mix
• 1 3/4 cup mixed frozen vegetables
• 5 cups water
• 1 28oz can diced tomatoes
• 1 cup macaroni, uncooked

Instructions

1. In a large soup pot, brown ground beef. Drain fat.
2. Pour in water, onion soup mix and tomatoes with juice. Simmer for 1 hour on medium low.
3. Add macaroni and frozen vegetables. Cook 15 minutes longer on medium heat. Serve hot.

recipe adapted >>>>>  here

Recipes Cookbook - 30 Minute Spicy Ginger Szechuan Beef

30 Minute Spicy Ginger Szechuan Beef |#Wingsrecipefried #Frychickenwings #Dessertrecipes #Healthyrecipes #Cookingrecipes #Chickenrecipes #Peppersteakrecipe #Orangebeefrecipe #Easypeppersteak #Beefstirfrymarinade #Asianrecipesauthentic #Beefbulgogirecipe

Ingredients

• BEEF:
• 1.5 lb flank or skirt steak or use pre-sliced stir fry beef from the store
• 1 Tbsp soy sauce
• 1 Tbsp mirin
• 3 Tbsp cornstarch
• 3 Tbsp sesame oil
VEGETABLE TOPPING:
• 3 inch celery stalks julienned into thin 2 long strips
• 1/2 cup shredded carrots
• 3 inch green onions sliced thinly, on a diagonal, into 1/2 pieces
SAUCE:
• 1 tsp crushed red pepper flakes
• 1/4 tsp Chinese 5 spice
• 2 cloves garlic minced
• 2 Tbsp packed brown sugar
• 1 inch of fresh Ginger grated or very finely minced
• 4 Tbps soy sauce
• 2 Tbsp water
• 1 Tbsp Sriracha
• 1 Tbsp rice wine vinegar
• 2 tsp hoisin sauce
• 1 green onion thinly sliced

Instructions

1. Slice steak, across the grain, into 1/4 inch thick strips (see picture tutorial HERE), and place in a large plastic bag.
2. Add mirin and soy sauce and massage into the meat. Add cornstarch, seal the bag and toss/massage to coat the meat.
3. Let meat marinate for about 10 minutes or so.
4. In a medium mixing bowl, whisk together sauce ingredients and set aside.
5. Slice vegetables and set aside.
6. Add sesame oil to wok (or large saute pan) and heat over MED-HIGH heat.
7. Add beef to hot pan (just enough to cover the bottom of the pan - you'll probably want to do at least 2 batches), and saute about 2-3 minutes. Remove beef to a plate and cook remaining batches.
8. Add sliced vegetables to the hot pan and cook about 1-3 minutes (depending on how tender you want them), stirring often.
9. Pour in Szechuan sauce and cook about a minute, until slightly thickened.
10. Add cooked beef and turn to coat in the sauce.
11. Serve over Veetee Dine In Rice.

RECIPE ADAPTED  >>>>>  here

Recipes Cookbook - MEAL-PREP SHRIMP TACO BOWLS

MEAL-PREP SHRIMP TACO BOWLS |#Healthymealprep #Mealprepfortheweek #Healthyeating #Dinnerrecipes #Healthysnacks #Mealplanning #Grilledchickenrecipes #Healthymealsforweightloss #Healthychickenrecipes #Weightlossmealprep #Mealprepfortheweek #Ketogrilledchicken

Ingredients

• Spicy Shrimp:
• 20 medium shrimp peeled and deveined
• 1 tablespoon olive oil
• 1 clove garlic minced
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/4 teaspoon onion powder optional
• 1/4 teaspoon kosher salt
For the assembly:
• 2 cups cooked brown rice
• 1 cup black beans drained and rinsed
• 1 cup corn drained and rinsed
• 1 cup tomatoes diced
• 1/2 cup cheddar cheese
• 2 tablespoon cilantro minced
• 1 lime cut into 4 slices
• 4 meal prep containers

Instructions

1. To cook the shrimp: In a medium bowl whisk together olive oil, garlic, cumin, chili and onion powders, and salt. Add in shrimp and toss to coat completely. Cover and refrigerate for for at least 10 minutes or up to 24 hours. Heat a large heavy-duty or cast iron skillet on high heat for 2 minutes. Add the olive oil and shrimp. Cook shrimp in a skillet on medium-high heat until pink and cooked through, about 5 minutes.
2. To assemble: Divide brown rice into 4 meal prep containers (1/2 cup each). Top with 5 shrimps, a scoop of black beans, corn, tomatoes, a sprinkle of cheese, cilantro and a slice of lime. Cover and refrigerate for a max of 4 days.
3. To serve: Heat bowls in the microwave for 2 minutes or until heated throughly. Drizzle with lime juice and top with salsa, sour-cream or gucamole if desired.

Recipe has been adapted from >>>>>  here

Recipes Cookbook - Blueberry Lemon Pull Apart Bread

Blueberry Lemon Pull Apart Bread |#Condensedmilkrecipes #Viennabreadrecipe #Pullapartbread #Texasroadhouserollsandbutter #Sweetbreadrecipes #Milkbreadrecipe #Meatballappetizer #Dessertrecipes #Cookingrecipes #Healthyrecipes #Healthysnacks #Cakecookies

Ingredients

For the bread dough:
• 2 3/4 cups all purpose flour
• 1/4 cup white granulated sugar
• 2 1/4 tsp instant yeast or see *Notes below for active dry yeast
• 1/2 tsp fine salt
• 1/3 cup milk
• 4 Tbsp butter
• 1/4 cup water
• 1 1/2 tsp vanilla or vanilla bean paste
• 2 large eggs
For the lemon sugar filling:
• 1/2 cup white granulated sugar
• 3 Tbsp finely grated lemon zest from about 2 lemons
• 4 Tbsp. unsalted butter melted
• 1/2 cup fresh blueberries
For the lemon glaze:
• 1 cup confectioners’/icing sugar
• 1 Tbsp milk
• 1 Tbsp freshly squeezed lemon juice

Instructions

1. Make the bread dough: Stir together 2 cups of the flour, 1/4 cup sugar, the yeast and salt in a large bowl or the bowl of a stand mixer fitted with a paddle attachment.


2. In a small saucepan, heat the milk and butter over low heat just until the butter is melted. Alternately, warm in the microwave for about 45 seconds. Remove from the heat and add the 1/4 cup water. Set aside until cooled to just warm (120 to 130°F for instant yeast or about 110F for active dry yeast), about 1 minute. Stir in the vanilla extract.


3. Add the milk mixture to the flour mixture and, using a rubber spatula or the paddle attachment, mix until the dry ingredients are evenly moistened. With the mixer on low speed, add the eggs, one at a time, mixing just until incorporated after each addition. Stop the mixer and add the remaining 1/2 cup flour.


4. If using a stand mixture, remove the paddle attachment and place the kneading hook on the mixture. Resume mixing on low speed, adding additional flour as needed to make a smooth, moist and just slightly sticky dough. If making by hand, knead with as little additional flour as needed until dough is smooth.


5. Place the dough in a large, greased bowl, cover tightly with plastic wrap and let rise in a warm place until doubled in size, about 45 to 60 minutes.


6. Make the lemon filling: While the dough is rising, in a small bowl, mix together the sugar and lemon zest. Set aside. The sugar draws out moisture from the zests to create a wet sand consistency, so don’t be alarmed when you see this.


7. Assemble the pull apart bread: Preheat the oven to 350°F with the rack in the centre of the oven. Spray a 4 x 10-inch tea loaf pan with cooking spray. **Alternately, use a 9x5-inch loaf pan and see Notes at bottom for cutting strips. Set on to a baking sheet and set aside.


8. Place risen dough on a lightly floured surface and gently deflate the dough. Roll the dough into a 12-inch by 21-inch rectangle. Using a sharp knife and with the long side closest to you, cut the dough into 6 strips even strips about 3 1/2 inches wide from top to bottom, making 6 strips 3 1/2-inches wide and 12 inches long. Using a pastry brush, spread the 4 Tbsp melted butter generously over each of the strips of dough. Scatter all the lemon/sugar mixture evenly over-top of the strips as well.


9. Gently layer all the strips on top of each other into one pile. Using a sharp knife, cut the pile into 6 even pieces, each about 2 inches, making 6 piles about 3 1/2 - 2 inches in size. Arrange the piles in a rowl in your prepared tea loaf pan. Scatter any lemon sugar the was left behind on your work surface over-top of the loaf. Press fresh blueberries in between slices here and there across the loaf.


10. Cover the pan with plastic wrap and let the dough rise in a warm place until puffy and almost doubled in size, 30 to 60 minutes.


11. Bake the loaf on top of a baking sheet, until golden brown and they sound hollow when tapped, about 35 minutes or until it reaches about 190-195F when tested with an instant read thermometer. If the top seems to be at risk of over-browning, cover the top loosely with a sheet of aluminum foil and continue cooking. Remove from oven and allow to cool in the pan for 15 minutes, then run a knife around the edge and remove loaf to a cooling rack set on top of a baking sheet. Allow to cool completely.


12. Make the lemon glaze: In a medium bowl combine the icing sugar with the milk and lemon juice until the mixture is smooth and pours easily off a spoon. Drizzle over cooled loaf.

recipe adapted >>>>>  here

Rated 4.5/5 based on 640 customer reviews

Recipes Cookbook - Avocado Salmon Rice Bowl Recipe

#Healthydinnerrecipes #Healthyeating #Healthymealprep #Healthylunchideas #Healthychickenrecipes #Healthysnacks #Squashandonionssauteed #Avocadosalmonricebowl #Sauteedyellowsquashrecipes #Avocadochickenrecipes #Cilantrochicken #Cookingsquash

Ingredients

• Rice
• 1 cup jasmine rice
• 1 1/2 cups water
• Salt
• 1/2 lime, juice only
• 2 Tbsp minced fresh cilantro
• 1 Tbsp honey
• 3 Tbsp chicken or vegetable stock
• Salmon:
• 1 lb salmon fillets skin on
• 1 Tbsp lime juice
• 1 Tbsp honey
• 2 Tbsp minced fresh cilantro
• Salt to taste
• Avocado Topping:
• 1 ripe avocado
• 1 tbsp lime juice
• 1 tbsp minced fresh cilantro
• 1/4 tsp chili powder less for milder topping
• Salt to taste

Instructions

1. Rice:
2. Cook rice in salted water per package instructions. Take off heat when it's just done.
3. Preheat a medium cooking pan over medium-high heat. Mix stock, lime juice, honey, and cilantro together. Pour the mixture into the preheated pan and let it simmer for about a minute. Take the pan off heat and mix rice into the liquid. Season with a little bit more salt, mix well, and set aside.
4. Salmon:
5. Preheat oven to 425 and cover a rimmed baking sheet with aluminum foil and grease it.
6. Rub the salmon skin with some oil and place the fillets skin down on the prepared baking sheet.
7. Mix lime juice, honey, and cilantro together and rub salmon fillets with it on all exposed sides. You can pour more glaze over the top and season with some salt. (Some glaze will likely run down onto the baking sheet, it will most likely get quite scorched in the oven. Don't be scared it's not your salmon burning, it's the glaze that ran down.)
8. Bake salmon for 12-15 minutes, depending on the thickness of your salmon fillets.
9. Avocado:
10. Cut avocado in half, take out the pit, and take off the skin. Chop avocado and add it to a small bowl. Add lime juice, cilantro, chili powder, and salt. Gently mix.
11. To assemble the rice bowls: divide rice among two bowls, top it off with a salmon fillet, and top each bowl with half the avocado mixture.

recipe adapted >>>>>  here

Recipes Cookbook - Stir Fry Zucchini Noodles (Zoodles!)

Stir Fry Zucchini Noodles | #Howtocookzoodles #Spiralzucchinirecipes #Zoodlerecipes #Howtocookzucchininoodlesspaghetti #Stirfryzucchininoodles #Howtocookzucchininoodlesforspaghetti #Spiralizerrecipes #Stirfryzucchininoodles #Zoodlerecipes #Healthyrecipes #Veggienoodles #Cookingrecipes

Ingredients

• 2 tablespoons vegetable oil
• 2 yellow onions , spiralized
• 4 small zucchini , spiralized, patted dry with paper towel
• 1 tablespoon low sodium soy sauce
• 2 tablespoons low sodium teriyaki sauce
• 1 tablespoon sesame seeds

Instructions

1. Heat oil in a wok over medium heat.
2. Add onions and cook for 4 to 5 minutes, or until translucent and tender.
3. Stir in zucchini and continue to cook for 2 minutes.
4. Add soy sauce, teriyaki sauce and sesame seeds; mix and continue to cook for 5 minutes, or until zucchini is tender.
5. Remove from heat.
6. Serve.

Recipe Source : here

Recipes Cookbook - CHICKEN SHAWARMA (EASY & HEALTHY)

CHICKEN SHAWARMA (EASY & HEALTHY) |#2ingredientfudgecondensedmilk #Fudgerecipeseasy #Cookingrecipes #Healthyrecipes #Vegetarianrecipes #Dessertrecipes #Saltandpeppershrimpchinese #Cookingrecipes #Dinnerrecipes #Chinesefood #Chickendinner #Poultryrecipes

Ingredients

• For the Dry Rub:
• 2 tsp paprika
• 2 tsp cumin
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp allspice
• 1 tsp ground tumeric
• 1 tsp kosher salt
• 1/4 tsp ground cinnamon
• 1/4 tsp freshly ground black pepper
• 1/8 tsp cayenne
• 2 TB extra virgin olive oil
For the Chicken:
• 3 lb boneless, skinless chicken thighs (don’t use breasts)
• 1 TB extra virgin olive oil

1. In a large bowl, whisk together all the spices to combine well. Add 2 TB olive oil and mix into a paste. Set aside.
2. Thoroughly towel-dry the boneless, skinless chicken thighs. Slice each thigh into quarters, and coat with 1 TB olive oil. Add chicken into the bowl with marinade. Use tongs or clean hands to thoroughly coat all pieces of chicken evenly, on all sides. Cover tightly with cling wrap and chill overnight (at least 3-4 hours.)
3. Let chicken come to room temp as you preheat oven to 400F, with rack on upper middle position.
4. Place chicken pieces in a single layer on a large, foil-lined baking sheet. Take care not to overlap or overcrowd the pieces. Roast 15 min or until just cooked.
5. Let chicken cool enough to handle. Slice all chicken into thin slices. Place back onto the baking sheet in an even layer. Broil on high for 7-10 minutes or until edges are nicely browned. Serve immediately with pita bread, basmati rice, or hummus.

recipe adapted  >>>>>  here