Recipes Cookbook - Instant Pot Shredded Chicken Burrito Bowl

InstantPot Shredded Chicken Burrito Bowls ALL NEWS InstantPot Shredded Chicken Burrito Bowls ALL NEWS | #dinner #dinnerrecipes #dinnerideas #healthydinner #healthydinnerrecipes #easydinnerrecipes #easydinner #healthyrecipes #instantpot

Ingredients

• 3 boneless, skinless chicken breasts
• 2 1/4 cups chicken broth
• 1 packet of taco seasoning
• 15 ounce can sweet corn, drained
• 15 ounce can of black beans, rinsed and drained
• 1 can Rotel
• 1 medium green bell pepper, sliced
• 1 medium red bell pepper, sliced
• 1 medium onion, sliced
• 2 cups long-grain rice

Instructions

1. In the Instant Pot, pour just enough chicken broth to cover the bottom of the pot. Then place the chicken breasts along the bottom of the pot.
2. Sprinkle the taco seasoning evenly over the chicken.
3. Pour the corn, black beans, and Rotel into the pot. Try to pour them in different sections of the pot, so everything doesn't pile up in one place.
4. Add both the green and red bell peppers, and the onion. Again, spreading them evenly along the top, so they don't pile up too much.
5. Add the rice evenly to the pot. Then add the remaining chicken broth. Try to push the rice down so that it's covered by the broth.
6. Using your Instant Pot's instructions, pressure cook for 10 minutes. Once it's done cooking, allow it to slowly depressurize for 10 minutes. Then release the sealing valve to vent any remaining pressure.
7. Remove the lid. Using 2 forks pull the chicken meat apart so it becomes thin enough for a good taco consistency.
8. Stir well to incorporate all the ingredients and place the lid back on. Do not turn the Instant Pot on, but let it sit with the lid sealed for at least 5 minutes. This will finish cooking any rice that may have been sitting on the top and not cooked all the way through.
9. Enjoy in a bowl by itself, in a soft tortilla, or with tortilla chips. And don't forget your favorite toppings!

RECIPE ADAPTED >>>>>  here

Recipes Cookbook - Banana Nut Muffins

Banana Nut Muffins |#Bestblueberrymuffins #Cranberryrecipes #Banananutbreadmuffins #Bestbanananutmuffins #Banananutmuffinshealthy #Walnutrecipes #Bananawalnutmuffins #Banananutmuffinsrecipe #Easyenchiladas #Banananutmuffinseasy #Moistbanananutmuffins #Recipeswithripebananas

Ingredients

• 1 cup all purpose flour
• 1/2 cup whole wheat flour
• You could use 1 1/2 cup all purpose flour without any whole wheat flour if you'd like
• 1 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/8 teaspoon nutmeg
• 1/8 teaspoon cinnamon
• 1 stick salted butter 1/2 cup, melted
• 3 large ripe bananas mashed
• 1/2 cup sugar
• 1/4 cup dark brown sugar packed
• 1/4 cup milk
• 1 large egg
• 1 teaspoon vanilla extract
• 3/4 cup - 1 cup walnuts toasted if you'd like

Instructions

1. Preheat oven to 350°F.
2. Whisk flours, baking soda, salt, nutmeg and cinnamon together in a large mixing bowl. Set aside.
3. Melt butter. Set aside.
4. In a separate mixing bowl, mash bananas with a fork. Mix in butter, both sugars, milk, egg and vanilla. Stir until well combined.
5. Combine wet ingredients into dry ingredients. Stir until just combined - do not over mix.
6. Fold in half the walnuts.
7. Spoon batter evenly into 12 greased or paper lined muffin cups.
8. Sprinkle remainder of walnuts over top of muffins.
9. Bake for about 22 - 26 minutes or until muffins are golden brown and toothpick inserted into center comes out clean.
10. Let muffins rest in pan on wire rack for 5 minutes. Remove from pan and let cool completely on rack.
11. Enjoy 🙂

Recipe adapted >>>>>  here

Recipes Cookbook - Cherry Cheesecake Lush Dessert

Cherry Cheesecake Lush Dessert | #Cherry #Cheesecake #Lush #Dessert #Dessertrecipes #Deliciousdesserts #Eatdessert #Yummysweets #Cookingrecipes #Sweetsdesserts #Dessertrecipes #Deliciousdesserts #Sweetsdesserts #Cakerecipes #Yummysweets #Nobakedesserts

Ingredients

• 1 c. vanilla wafer crumbs
• 1 c. finely chopped pecans
• 1 stick butter melted
• 8 oz. cream cheese softened
• 1 c. powdered sugar
• 16 oz. whipped topping divided
• 2 small boxes cheesecake flavored pudding
• 3 c. milk
• 1 can Lucky Leaf Cherry Pie Filling
• 1/2 c. chopped pecans

Instructions

1. In a medium mixing bowl, combine vanilla wafer crumbs, finely chopped pecans, and melted butter.
2. Press into a 9x13 inch baking pan; bake at 350° for 15 minutes. Remove from oven and cool.
3. In a separate mixing bowl, combine cream cheese, powdered sugar, and 1 1/2 c. whipped topping.
4. Mix until smooth; spread evenly over cooled crust.
5. Combine cheesecake pudding mix, milk, and 1 c. whipped topping and mix until smooth.
6. Spread evenly over cream cheese layer in pan.
7. Top with 1 can Lucky Leaf Cherry Pie Filling, remaining whipped topping, and 1/2 c. chopped pecans.

recipe adapted >>>>>  here

Recipes Cookbook - Cinnamon Maple Sugar Cookies

Cinnamon Maple Sugar Cookies |#Healthyfoodvideos #Dessertsushi #Breakfastcookieshealthy #Datecookiesrecipes #Recipeswithdates #Healthysnacks #Hotchocolatecookies #Cookiedesserts #Dessertrecipes #Holidaycookies #Cookiesrecipeschristmas #cookies

Ingredients

• For the cookies:
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 3/4 tsp vanilla extract (see note)
• 3/4 tsp maple extract (see note)
• 2 eggs
• 2 1/4 cup all-purpose flour, plus more for rolling
• 1 tsp ground cinnamon
• 1 tsp cream of tartar
• 1/2 tsp baking soda
• 1/4 tsp salt
For the glaze:
• 1 cup confectioners' sugar
• 1 tbsp water (potentially more)
• 1 tsp ground cinnamon
• 1/4 tsp vanilla extract

Instructions

1. For the cookies :
2. Cream together butter and sugar in a mixing bowl. Add vanilla and maple extracts and mix until combined. Add eggs and mix until smooth.
3. Whisk together flour, cinnamon, cream of tartar, baking soda, and salt in a separate bowl. Slowly add dry ingredients to the bowl with the butter mixture and mix until just combined. The dough should be in a ball shape and just a little bit sticky. If dough is too sticky, add additional flour 1 tbsp at a time until it reaches the right consistency.
4. Wrap dough ball in plastic wrap and chill in the refrigerator for at least 2 hours.
5. Once chilled, preheat oven to 375°F. Line a baking sheet or two with parchment paper and set aside.
6. Roll dough out onto a floured work surface until it's about 1/8" thick. Cut cookies with cookie cutters and place about 1 - 1 1/2" apart from one another on the prepared baking sheets, rerolling any scraps and repeating until all of the dough is used.
7. Bake for 8-10 minutes, or until cookies are lightly golden brown on the edges. Let cookies cool for a few minutes on the baking sheet, then transfer the cookies to a rack to cool completely.
8. For the glaze :
9. Whisk together all ingredients in a bowl and see how you like the consistency. If you'd like the glaze to be thinner, add additional water a very small amount (1 tsp) at a time and whisk. Spread glaze on cookies, and allow glaze to harden before stacking or storing.

recipe adapted  >>>>>  here

Recipes Cookbook - THE MOST AMAZINGLY DELICIOUS QUICK FISH CURRY

THE MOST AMAZINGLY DELICIOUS QUICK FISH CURRY |#Mahimahirecipes #Breadedtilapiarecipes #Codsoup #Friedcodfishrecipes #Brazilianfishstewcoconut #Ovenfriedcatfish #Cookingrecipes #Fishcurryrecipe #Fishdishes #Seafoodrecipes #Indianfoodrecipes #Dinnerrecipes

Ingredients

• 2 Tablespoons coconut oil
• 1 onion finely chopped
• 3 cloves garlic thinly sliced
• 2 Tablespoons freshly grated ginger about a 5cm piece
• 2 teaspoons medium curry powder
• 1 teaspoon ground turmeric
• 10 - 15 fresh curry leaves
• 400 ml (13 ozs) coconut milk
• 2 medium tomatoes roughly chopped
• 1 teaspoon salt
• 600 g (21 oz) firm white fish cut into 3cm chunks
• 20 g (1 cup) chopped fresh coriander (cilantro)
• 1/2 lime juiced

Instructions

1. Melt the coconut oil in a medium saucepan.
2. Saute the onion for about 5 minutes over a medium heat until translucent and just starting to brown.
3. Add the garlic and ginger, and cook, stirring gently for 1 minute.
4. Add the curry powder, turmeric and curry leaves, and cook, stirring for a further minute until the mixture is fragrant.
5. Slowly stir in the coconut milk, scraping up the spices and onion from the bottom of the saucepan. Bring the pan to a gentle simmer.
6. Add the chopped tomato, and continue to simmer for about 5 minutes or until the tomato begins to soften.
7. Add the fish and the salt to the sauce, and gently poach for about 6 - 8 minutes, or until the fish is cooked.
8. Gently stir in the coriander and lime juice.
9. Serve.

RECIPE ADAPTED  >>>>>  here

Recipes Cookbook - bbq salmon bowls with mango avocado salsa

bbq salmon bowls with mango avocado salsa |#Bbqsalmonbowlswithmango #Pinchofyumsalmonbowl #Bbqsalmonwithmangosalsa #Salmonbowlshealthy #Salmonrecipespansearedhoney #Ricedcauliflowerrecipes #Salmonpattiesrecipecanned #Recipevideos #Ketosalmonpatties #Salmoncakesrecipe #Fishdishes #Seafooddishes

Ingredients

Salmon:
• 1/2 teaspoon kosher salt (more for a larger filet)
• 2 tablespoons olive oil
• 2 teaspoons onion powder
• 1–2 lbs. fresh salmon
• 2 tablespoons brown sugar
• 1 teaspoon garlic powder
• 1/2 teaspoon chili powder
• 2 teaspoons smoked paprika
Mango Avocado Salsa:
• a squeeze of lime juice + a little lime zest
• salt to taste
• 1/4 cup minced cilantro
• 2 mangoes, diced
• 1 avocado, diced
• minced jalapeño (optional, to taste)
• a drizzle of honey
• 1/4 cup minced red onion
For serving:
• Rice

Instructions

1. Mango salsa: Toss all ingredients in a bowl to combine. Taste, adjust, try not to eat the whole bowl.
2. Get the oven ready: Preheat the oven to 500 degrees (broil setting). Make sure one of the oven racks is close-ish to the top, about 6 inches or so. Line a baking sheet with foil.
3. Salmon: Mix the spices and the olive oil to make a paste. Place the salmon skin side down on the baking sheet. Rub the paste liberally over the top part of the salmon. Broil for 6-12 minutes depending on the thickness of your salmon and your desired doneness. See notes if you’re not sure.
4. Bowl it up: Pile up some rice, pull off some of salmon, and spoon that mango avocado salsa over the whole thing. Add a lime squeezer for good measure. IT’S SO GOOD.

recipe adapted >>>>>  here

Recipes Cookbook - Mushroom Burger Casserole

Mushroom Burger Casserole |#Mushroomandswissburgercasserole #Sloppyjoecornbreadcasserole #Cookingrecipes #Dinnerrecipes #Healthyrecipes #Vegetablerecipes #Bubbleuprecipes #Countryfarmchickencasserole #Groundbeefandhashbrownrecipes #Chickendumplingcasserole #Groundbeefrecipescasserole #Ketosloppyjoecasserole

Ingredients

• 1 pound lean ground beef
• 1 (16 oz.) package potato dumplings or gnocchi
• 8 oz. baby portobello mushrooms, sliced
• 1 yellow onion, finely chopped
• 4 cloves garlic, minced
• 2 teaspoons Italian seasoning
• 2 tablespoons unsalted butter
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons Worcestershire sauce
• 1 (15 oz.) can cream of mushroom soup
• 1 cup heavy whipping cream
• 2 cups Swiss cheese, grated
• kosher salt and freshly ground pepper, to taste

Instructions

1. Preheat oven to 350º F and lightly grease a 9x13-inch baking dish with butter or non-stick spray.
2. Melt butter and oil in a large pan or skillet over medium-high heat and sauté onion and mushrooms for 6-8 minutes, or until softened. Season with salt and pepper.
3. Stir in minced garlic and cook for 1-2 minutes, or until fragrant, then season with Italian seasoning.
4. Add ground beef and cook until browned, then drain fat, if necessary, and mix in Worcestershire sauce, cream of mushroom soup and heavy whipping cream.
5. Reduce heat to medium and continue cooking for another 3-5 minutes, giving flavors a chance to blend, then stir in potato dumplings and cook for another 5 minutes. (Note: if not enough space in skillet, combine in 9x13 and mix together.)
6. Transfer mixture to greased baking dish and top with Swiss cheese.
7. Cover with aluminum foil and place in oven. Bake for 30 minutes, then remove foil and broil for 2-3 minutes, or until cheese is browned and bubbly.
8. Serve hot.

Recipe has been adapted from >>>>>  here

Recipes Cookbook - No Bake Orange Creamsicle Cheesecake

No Bake Orange Creamsicle Cheesecake |#Nobakeorangecreamsiclecheesecake #Orangecreamsiclepie #Cheesecakerecipesnobake #Pierecipes #Healthydessertsnobake #Dessertrecipes #Nobakeorangecreamsiclecheesecake #Cheesecakerecipesnobake #Healthydessertsnobake #Dessertrecipes #Cakerecipes #Sweetrecipes

Ingredients

• For the crust:
• 1 cup graham cracker crumbs
• 4 tablespoons melted butter
For the cheesecake:
• 1 small box orange Jello (the 4-serving box, 85 grams)
• 2/3 cup boiling water
• 900 grams cream cheese (approximately 32 ounces)
• 1/3 cup powdered sugar
• zest of one large orange
• 2 cups whipped cream
For garnish:
• orange zest
• whipped cream

   Instructions

1. Combine the graham cracker crumbs and the melted butter in a bowl and press them into the bottom of a 9-inch spring form pan.
2. Chill the crust in the freezer until ready to use.
3. Add the orange Jello powder to the boiling water and stir until dissolved. Set aside to cool for 5 minutes.
4. Whip the cream cheese and the powdered sugar until well combined.
5. Add the Jello mixture to the cream cheese mixture slowly, mixing continuously until everything is incorporated.
6. Gently fold in the orange zest and the whipped cream with a rubber spatula until combined and pour the mixture into the chilled graham cracker crust.
7. Chill the cheesecake overnight to set and serve with some additional whipped cream and citrus zest for garnish.

recipe adapted >>>>>  here

Recipes Cookbook - MUSHROOM LASAGNA (VEGAN + GF)

MUSHROOM LASAGNA (VEGAN + GF) | #Veganrecipeseasy #Plantbasedrecipes #Rawveganrecipes #Dairyfreeketomealplan #Nondairyketorecipes #Cleanketorecipesdairyfree #Vegandishes #Veganeating #Veganfoods #Veggierecipes #Vegetariandishes #Vegancooking

Ingredients

• Mushroom bolognese
• 1 tbsp olive oil
• 1 white onion, diced
• 4 garlic cloves, minced
• 1 small carrot, grated
• 400 g button mushrooms, thinly sliced
• 2 tbsp tomato puree
• 1 tbsp balsamic vinegar
• 2 tbsp mixed Italian dried herbs, Basil, oregano, thyme
• 400 g chopped tomatoes
• 240 ml vegetable stock
• 1 tbsp cornflour, mixed with 2 tbsp cold water
• For the lasagna
• 12 gluten-free lasagna sheets
• 1 tin Sacla' free-from Besciamella white sauce
• Optional vegan cheese, , grated

Instructions

1. Make the bolognese sauce
2. Heat olive oil in a pan. Add the onions, garlic, grated carrot, salt and pepper and saute for a few minutes, until softened.
3. Add the mushrooms and tomato puree. Mix to combine.
4. Add the vinegar, herbs, chopped tomatoes and vegetable stock. Bring to a boil then reduce to a simmer.
5. Add the cornflour mixture and simmer for approximately 10 minutes until reduced and thickened.
6. Make the lasagna
7. Preheat oven to 200C / 350f.
8. Pre-cook lasagna sheets, according to packet's instructions.
9. Add a small amount of sauce to the bottom of the pan, enough to coat the bottom.
10. Add a layer of lasagna sheets.
11. Smooth 2 tbsp white sauce on top.
12. Then top with more bolognese. Repeat until the last layer of lasagna sheets.
13. Top with the remainder of the bolognese sauce. Then smooth the rest of the white sauce on top. Add some grated vegan cheese, if desired.
14. Bake 20 mins.

recipe adapted >>>>>  here

Recipes Cookbook - Sheet Pan Shrimp Fajitas

Sheet Pan Shrimp Fajitas |#Shrimprecipeshealthy #Lowcalorierecipes #Macrofriendlyrecipes #Seafooddishes #Healthyseafoodrecipes #Cookingrecipes #Healthydinnerrecipes #Foodvideos #Shrimpfriedriceeasy #Cookingrecipes #Dinnerideas #Lowcarbmeals

Ingredients

• 1 1/2 pounds of shrimp peeled and deveined
• 1 1/2 tablespoons of extra virgin olive oil
• 1 orange bell pepper sliced thin
• 1 red bell pepper sliced thin
• 1 small red onion sliced thin
• 1 teaspoon of kosher salt
• 1 yellow bell pepper sliced thin
• 1/2 teaspoon of garlic powder
• 1/2 teaspoon of ground cumin
• 1/2 teaspoon of onion powder
• 1/2 teaspoon of smoked paprika
• 2 teaspoon of chili powder
• fresh cilantro for garnish
• lime
• several turns of freshly ground pepper
• tortillas warmed

Instructions

1. Preheat oven to 450 degrees.
2. In a large bowl, combine onion, bell pepper, shrimp, olive oil, salt and pepper and spices.
3. Toss to combine.
4. Spray baking sheet with non stick cooking spray.
5. Spread shrimp, bell peppers and onions on baking sheet.
6. Cook at 450 degrees for about 8 minutes. Then turn oven to broil and cook for additional 2 minutes or until shrimp is cooked through.
7. Squeeze juice from fresh lime over fajita mixture and top with fresh cilantro.
8. Serve in warm tortillas.

Recipe adapted >>>>>  here

Recipes Cookbook - VEGAN MINI CHOCOLATE HAZELNUT PIES

VEGAN MINI CHOCOLATE HAZELNUT PIES | #Vegandesserts #Vegandessertrecipes #Veganfoods #Veganeating #Vegansweets #Vegantreats #Zumbodesserts #Cookingrecipes #Deliciousdesserts #Sweetrecipes #Justdesserts #Cakedesserts

INGREDIENTS:
CRUSTS:

• 1 Ready-to-Bake Rolled Pie Crust (I used Immaculate Baking Co.)

FILLING:

• 6½ tbs Canned Unsweetened Coconut Cream, warmed**
• 2oz Semi-Sweet Chocolate Chips, melted
• ⅓ cup Rigoni di Asiago® Nocciolata Dairy Free
• ½ tsp Vanilla Extract

DIRECTIONS:
FOR THE CRUST:

1. Preheat your oven to 350 degrees Fahrenheit.
2. Bring the rolled pie crust out of the fridge and let it sit at room temp for about 20 minutes, or until slightly softened (if you unroll it cold, it could tear).
3. Unroll the pie crust onto a clean surface. Use a 4″ circle cookie cutter to punch circles out of the crust.
4. Firmly press the pie crust circles into ungreased muffin tin cups. Bake for ~12 minutes, or until golden brown.  Let cool completely.

FOR THE FILLING:

1. In a large bowl, whisk together the coconut cream and melted chocolate. Whisk until completely smooth.
2. Whisk in the Nocciolata, then whisk in the vanilla extract.  Scoop the “batter” into the baked pie crust cups and transfer the pan to the fridge.  Refrigerate overnight.
3. Serve with coconut whipped cream, a healthy dose of melted chocolate drizzled on top, and a generous sprinkle of chopped hazelnuts.  Enjoy!

NOTES:
**Or, refrigerate an unshaken can of full fat coconut milk and scoop out a heaping ½ cup of the cream.

Recipe Adapted : here

Recipes Cookbook - Pumpkin Pecan Cobbler

Pumpkin Pecan Cobbler |#Thanksgivingrecipes #Fallfoodsforparty #Falldinnerideas #Thanksgivingdessertideas #Fallfoodrecipes #Thanksgivingdinnertable #Pecanpiebrownies #Fallsweets #Thanksgivingrecipes #Fallpies #Thanksgivingfoodideas #Fallpierecipes

Ingredients

• For the Cobbler
• 1 cup + 3 tablespoons all purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup granulated sugar
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon cloves
• 1/2 cup pumpkin puree
• 1/4 cup milk
• 1/4 cup melted butter or vegetable oil
• 1 1/2 teaspoons vanilla
• For the Topping
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1/4 cup chopped pecans
• 1 1/2 cups very hot water

Instructions

1. Preheat oven to 350 degrees.
2. In a medium sized bowl, stir together flour, baking powder, salt, sugar and spices. Set aside.
3. In a smaller bowl, stir pumpkin, milk, melted butter and vanilla together to combine. Pour wet ingredients into dry ingredients and mix to create a thick batter. Pour into a small 8-inch casserole dish with high sides.
4. In a separate bowl, stir sugar, brown sugar and pecans together. Spread over the top of the batter evenly. Pour hot water over the entire thing {WITHOUT STIRRING A THING!} and bake for 40 minutes or once the middle is set. {Be sure to place on a baking sheet incase it bubbles over.} Cool 5-10 minutes before serving. Serve with more pecans and vanilla ice cream.

Recipe adapted >>>>>  here