Recipes Cookbook - Healthy Chicken Burrito Wraps

Healthy Chicken Burrito Wraps |#Healthyeating #Cookingrecipes #Yummyfood #Dinnerrecipes #Foodanddrink #Healthylunch #Glutenfreeeggplantparmesan #2bmindsetrecipes #Eggplantstacks #Friedeggplantrecipes #Cookingrecipes #Dinnerrecipes

Ingredients

• 2 cups of chicken fillet, pre-cooked and shredded
• 1 cup of Mexican rice or brown rice, pre-cooked
• 1 avocado, diced
• 1 cup of broccoli florets, cooked and chopped
• 2 tablespoons of cilantro, chopped
• 1 cup of grated sharp cheddar cheese, reduced-fat
• 5 (8-inch) whole grain tortillas
• 1 tablespoon of extra-virgin olive oil

Instructions

1. In a mixing bowl mix together chicken, rice, avocado, broccoli, cilantro and cheddar cheese.
2. Evenly distribute the mixture in the middle of the tortillas and fold them over tight, making sure the filling doesn’t fall out .
3. Heat a grill pan or a skillet, add extra-virgin olive oil. Set the filled wraps on a pan and cook over medium-high heat for about 2-3 minutes on each side until tortillas are golden brown and cheese is melted inside.
4. Serve warm.

recipe adapated >>>>>  here

Recipes Cookbook - Oreo Balls

Oreo Balls |#Oreotruffleballs #Nobakeoreotruffles #Oreotrufflesrecipe #Nobakeoreoballs #Oreocheesecakeballsnobake #Deliciousdesserts #Trufflerecipe #Oreotruffles #Cookiedoughcakepops #Homemadepopsicles #Oreoballsrecipe #Oreopokecakerecipe

Ingredients

• 1 (15.25) oz. package Oreos (any flavor, double stuffed or regular both work)
• 8 oz. cream cheese, softened
• 12 oz. white melting chocolate- (Not chocolate chips, but high quality melting chocolate- I used Baker’s bars)
• 6 oz. semisweet melting chocolate for topping (Or sprinkles, or Oreo crumbles)

Instructions

1. Place the Oreos in a food processor and blend until fine crumbs are formed.
2. Mix in the cream cheese until a sticky dough has formed.
3. Roll about 1- 1 ½ tablespoons of dough into a ball and set aside on a plate or in a container that you can fit in the freezer. Freeze the balls for at least 30 minutes.
4. Place the white melting chocolate in a small microwave safe bowl and heat for 30 seconds at a time, stirring in between, until melted.
5. Dipping the Oreo Balls:
6. Cover a baking sheet with wax paper. Remove Oreo balls from the freezer. Drop them into the chocolate and roll them around carefully with a fork.
7. There is likely one part that is flatter, which was the bottom of the ball when it sat in the freezer. Slide the fork underneath the flatter part and lift. Slide the bottom of the fork across the edge of the bowl to let the excess chocolate drip off, then set it on top of the wax paper.
8. The chocolate sets pretty quickly from there. Once you've dipped them all, refrigerate for at least 10 minutes to set.
9. Topping the truffles:
10. Melt the semi-sweet chocolate in a small bowl in the microwave, 30 seconds at a time.
11. Dip a fork into the melted chocolate and drizzle it over the Oreo balls. You may make a mess, but that’s part of the fun!
12. You can also top them with sprinkles or Oreo crumbs right after they’ve been dipped.

Recipe adapted >>>>>  here

Recipes Cookbook - strawberry shortcake greek yogurt pancakes

strawberry shortcake greek yogurt pancakes |#Cookingrecipes #Dessertrecipes #Cakerecipes #Cupcakecakes #Sweetrecipes #Yummyfood #Browniepancakes #Pancakesandwaffles #Yummybreakfast #Dessertrecipes #Breakfastrecipes #Cookingrecipes

Ingredients

• Pancakes:
• 1 cup organic white self raising flour (or plain/all purpose or light white spelt flour)
• 1 cup wholemeal self raising flour (or whole wheat flour)
• 2 teaspoons baking powder (1 tablespoon baking powder if using the other flour options)
• 2 tablespoons raw sugar
• ¼ teaspoon salt (1/2 teaspoon if using other flours)
• 2 large eggs
• 3 tablespoons light butter , melted (or any cooking/coconut oil)
• 1 tablespoon pure vanilla extract
• 1 cup plain non-fat Greek yogurt
• 1 cup unsweetened almond milk (or skim/low fat milk)
• Strawberry Syrup:
• 1 1/2 cups fresh (or frozen) diced strawberries
• 2 tablespoons sugar
• 3 tablespoons water
• 1 teaspoon pure vanilla extract
• Greek Yogurt Whipped Cream:
• 1/2 cup light/reduced fat whipped cream
• 1/2 cup greek yogurt
• 1-2 teaspoons icing/powdered sugar (optional - adjust to suit your tastes)
• Additional:
• (Extra) finely chopped strawberries to garnish

Instructions

1. Combine together all dry ingredients into a large mixing bowl and whisk. Set aside.
2. In a smaller bowl, combine together the eggs, oil, vanilla and yogurt. Whisk well until creamy and smooth. Add the milk, and mix until combined.
3. Pour the yoghurt mixture over the dry ingredients and stir slowly and gently with a wooden spoon until batter is just combined. (The batter will be thick and a little lumpy).
4. Heat a pan/griddle on medium heat and spray with cooking oil spray, spreading it out evenly with your spatula. Using a ladle or ¼ cup measuring cup, pour batter onto pan to make pancakes. When batter is on the pan, spread it out a little with the back of your spoon to shape them.
5. Cook them for about 3-4 minutes, and check the underside before flipping. If golden, flip and cook for a further 2-3 minutes or until cooked through. Bubbles don't really form on these due to thickness. Repeat with remaining batter.
6. Strawberry Syrup:
7. Combine strawberries, sugar, water and vanilla in a small saucepan. Bring to a boil, lower heat and gently simmer and a syrup forms and thickens.
8. Greek Yogurt Whipped Cream:
9. Combine the greek yogurt with the whipped cream in a small bowl. Add sugar only if needed, and mix through.
10. To serve, layer with the greek yogurt/whipped cream; dust with a little icing sugar and top with the syrup!

Recipe adapted >>>>>  here

Recipes Cookbook - DOUBLE CHOCOLATE BANANA BREAD

DOUBLE CHOCOLATE BANANA BREAD | #DOUBLE #CHOCOLATE #BANANA #BREAD #Dessertrecipes #Sweetbread #Cookingrecipes #Quickbread #Dessertbread #Deliciousdesserts #Sweetbread #Dessertbread #Cookingrecipes #Easybreadrecipes #Cakerecipes #Loafbread

Ingredients

• 2 bananas + 1/2 for topping
• 3 eggs
• 1/4 cup almond butter
• 3 tablespoons coconut sugar
• 2 cups blanched almond flour
• 1/4 cup cocoa powder
• 3 teaspoon baking powder
• 1/2 teaspoon sea salt
• 1 cup dark chocolate chunks

Instructions

1. Preheat oven to 350F.
2. In a large bowl, mash the bananas.
3. Then, whisk in the eggs, almond butter, and coconut sugar.
4. Add the almond flour, cocoa powder, baking powder, and sea salt to the wet ingredients and whisk until it’s combined.
5. Fold in the chocolate chips, saving some for the top (always).
6. Line a bread pan with parchment paper, folding and tucking the parchment paper around the edges.
7. Pour the batter into the lined bread pan.
8. Drizzle some additional almond butter on top (optional) and sprinkle with the chocolate chips.
9. Slice another half of a banana and lay the slices on top.
10. Bake for 40 minutes and allow to cool before slicing.

recipe adapted >>>>>  here

Recipes Cookbook - HAMBURGER STEAK AND GRAVY RECIPE

HAMBURGER STEAK AND GRAVY RECIPE  | #Hamburgersteakrecipes #Easypeachcobblerwithfreshpeaches #Peachcobblerwithcannedpeaches #Easyfreshpeachrecipes #Cheeseburgerdip #Cannedpeachcobblerrecipe #Hamburgerandgravyrecipe #Smotheredsalisburysteakmeatballs #Recipeswithhamburgermeat #Hamburgersteakgravyrecipe #Hamburgersteakswithoniongravy #Cookingrecipes

Ingredients

• 1 1/4 pounds ground beef (85% lean)
• 2 tsp Worcestershire sauce
• 2 tsp Mc Cormicks Montreal Steak Seasoning
• 1/4 cup crushed pork rinds* (or 1/4 cup breadcrumbs if not low carb)
• 1/4 cup heavy cream
• 1 tbsp fresh minced parsley
• 1 tsp oil
• salt and pepper

Mushroom and Onion Gravy Recipe

• 1/4 cup diced onions
• 8 oz sliced button mushrooms
• 1/4 cup water
• 1/3 cup heavy cream
• 2 tbsp whisky (brandy,bourbon, or rum) (optional)
• 1 tsp beef base (bouillon)
• 1 tbsp butter

Instructions

Preparation:

1. Make a panade by soaking the pork rinds (or bread crumbs) in 1/4 cup of heavy cream until absorbed - about 10 minutes. Mince the parsley and finely dice the onions.
2. Method:
3. Add the ground beef to a medium bowl, breaking it up as you do. Sprinkle the Worcestershire sauce, steak seasoning, and parsley over the beef. Add the soaked pork rinds (or bread crumbs). Mix with a hand mixer until the ingredients are just combined.
4. Divide the seasoned ground beef into 4 even portions and form into patties. Season the outside with salt and a hefty amount of coarse black pepper. (Lots of pepper gives the hamburger steak a wonderful savory flavor.)
5. Cook:
6. Place a large skillet or saute pan over medium high heat. When hot, add 1-2 teaspoons of oil and swirl to coat the pan.
7. Add the hamburger steaks and cook for approximately 3 minutes per side. Remove the steaks from the pan and cover loosely with foil. Turn the heat down to medium.
8. If there is not a lot of oil left in the pan, add 1 tablespoon of butter and the mushrooms, stirring to coat all of the mushrooms. Cook for 1 minute. Stir and push the mushrooms to the sides of the pan. Spread the onions in the center of the pan and cover for 1 minute.
9. Add the beef base and stir. Next, add the whisky and water, stirring to bring up any browned bits that may still be stuck to the bottom of the pan. Add the heavy cream and any accumulated juices from the hamburger steaks. Bring to a fast simmer, reducing the sauce until it thickens. Stir in 1 tbsp of butter to give the sauce a nice sheen. Adjust seasoning with salt and pepper to taste.
10. Serve the sauce over the hamburger steaks. It's not a lot of sauce, but it's very flavorful and satisfying. Serves 4.
11. Alternately: After the sauce thickens add the hamburger steaks back to the pan to reheat for a few minutes. Turn the heat down to low and loosely cover with foil. Serve with sauce spooned over top.

recipe adapted  >>>>>  here

Recipes Cookbook - CHOCOLATE RASPBERRY PANCAKES

CHOCOLATE RASPBERRY PANCAKES |#Ihoppancakerecipecopycat #Copycatihoppancakerecipe #Cookingrecipes #Brunchrecipes #Breakfastdishes #Breakfastcasserole #Browniepancakes #Chocolatepancakeswithcocoapowder #Pancakesandwaffles #Dessertrecipes #Yummybreakfast #Cookingrecipes

Ingredients

• 100g raspberries
• 50g porridge oats
• 50g plain flour
• ½ tbsp coconut oil
• 1 tsp vanilla extract
• 1 tsp clear honey
• 2 ripe bananas, peeled and broken into chunks
• 1 tbsp cocoa powder
• ½ tsp bicarbonate of soda
• 2 medium eggs

Instructions

1. Blitz the bananas, eggs, honey and vanilla in a food processor until combined.
2. Add the oats, flour, cocoa powder and bicarbonate of soda and blitz again.
3. Gently mix in 100g raspberries with a spoon.
4. Heat the oil in a large nonstick frying pan. Make a few pancakes at a time by adding two large spoonfuls of the mixture to the pan per pancake. Cook over a low heat for 2-3 mins on both sides, then transfer to a plate. Repeat with the remaining mixture.

recipe adapted >>>>>  here

Recipes Cookbook - 9 Healthy But Delicious 3-Ingredient Treats That Are SUPER Easy

9 Healthy But Delicious 3-Ingredient Treats That Are SUPER Easy | #Snackrecipes #Healthydesserts #Healthysweets #Healthyeating #Dessertrecipes #Yummyfood #Healthydesserts #Snackrecipes #Dessertrecipes #Healthysweets #Healthyweightlosssnacks #Healthytreats

Ingredients

• 2 tbsp peanut butter
• 2 chopped frozen bananas
• 1 tbsp cocoa powder

9 Healthy But Delicious 3-Ingredient Treats That Are SUPER Easy | #Snackrecipes #Healthydesserts #Healthysweets #Healthyeating #Dessertrecipes #Yummyfood #Healthydesserts #Snackrecipes #Dessertrecipes #Healthysweets #Healthyweightlosssnacks #Healthytreats

Instructions

1. Chop and freeze at least 2 bananas. They will need to be frozen for this to work. Whenever my bananas start turning brown I just cut them up and throw them in the freezer so that I always have some ready to make this.
2. Once frozen, place 2 chopped bananas into your food processor (or a powerful blender or Yonana!), and blend until smooth. You may have to blend and open your processor a few times to stir. Feel free to add a little water or almond milk to help the bananas blend faster, but as they melt a little they will eventually blend without adding anything.
3. Add 2 TBSPs of peanut butter and 1 TBSP of cocoa powder, and mix well.
4. Serve and eat immediately.

recipe adapted >>>>>  here

Recipes Cookbook - Pot Roast Beef Stroganoff

Pot Roast Beef Stroganoff | #Stroganoffrecipeeasy #Steakstroganoffrecipe #Germanrecipes #Beefstroganoffrecipeeasy #Germanpotroast #Beefstroganoffhealthy #Dinnerideaseasy #Beststroganoffrecipe #Beefstro #Leftoverlondonbroilrecipes #Beefstrog #Cookingrecipes 

Ingredients

• 1 tablespoon oil
• 1 1/2 pounds Ontario Corn Fed stewing beef such as chuck, round, brisket, cut into 2 inch pieces
• salt, pepper and paprika to taste
• 1 onion, diced or sliced
• 8 ounces mushrooms, quartered or sliced
• 2 cloves garlic, chopped
• 2 teaspoons thyme, chopped (or 1 teaspoon dry thyme)
• 2 teaspoons paprika*
• 2 tablespoons flour (or rice flour for gluten-free)
• 1 cup beef broth
• 1 tablespoon dijon mustard
• 2 teaspoons worcestershire sauce
• 2 teaspoons fish sauce (or soy sauce or tamari)
• 2 teaspoons dried dill (optional)*
• 1/3 cup sour cream
• salt and pepper to taste

Instructions

1. Heat the oil in a large pan over medium-high heat, add the beef (seasoned with salt, pepper and paprika) and cook until lightly browned, about 7-10 minutes per side, before setting aside.
2. Add the onions and mushrooms and cook until the mushrooms have released their liquids, the liquids have cooked off and the mushroom start to caramelize and turn light golden brown, about 15-20 minutes.
3. Add the garlic, thyme and paprika, sprinkle on the flour and cook until fragrant, about a minute.
4. Add the broth and deglaze the pan by scraping up the brown bits from the bottom of the pan into the sauce with a wooden spoon.
5. Add the beef, mustard, worcestershire sauce, fish sauce, and dill and either bring to a boil, reduce the heat and simmer, covered, until the beef is fall apart in your mouth tender, about 2-3 hours, OR transfer to a preheated 350F/180C oven and roast, covered, until the beef is tender, about 2-3 hours, OR transfer to a slow cooker and cook on low for 6-10 hours or on high for 3-5 hours.
6. Remove from heat, mix in the sour cream and season with salt and pepper.

 



Recipe Adapted : here

Recipes Cookbook - Sheet Pan Roasted Asparagus & Chicken With Chorizo

Sheet Pan Roasted Asparagus & Chicken With Chorizo |#Cookingrecipes #Easyhealthyrecipes #Easydinnerrecipes #Lowcarbrecipes #Mexicanfoodrecipes #Vegetarianrecipes #Ketosheetpanrecipes #Wholefoodrecipes #Cookingrecipes #Paleorecipesdinner #Easypaleodinnerrecipes #Healthydietrecipes

  Ingredients

• For the onion & pepper mixture
• 1 large brown onion, diced
• 1 medium red pepper, diced
• 1 small chorizo sausage, peeled and diced (about 100–150 g / 4–5 oz.)
• 1/2 teaspoon paprika powder
• 1/2 teaspoon onion powder (optional)
• 1/2 teaspoon cumin powder
• Pinch of dried coriander or thyme
• Generous pinch of salt and pepper
• 3 tablespoons olive oil
• 2 tablespoons lemon juice
For the chicken
• 4–5 chicken tenderloins, cut into 3 pieces each (see notes for alternatives)
• 1 teaspoon paprika
• 1/4 teaspoon cumin powder
• Generous pinch of salt
• 1 tablespoon olive oil
For asparagus
• 100 g / 3-4 oz. asparagus spears (1 bunch), ends trimmed
• 2 cloves garlic, finely diced
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• Generous pinch of salt

Instructions

1. Preheat the oven to 210 C / 410 F. While the oven is heating up, prepare the ingredients.
2. In a mixing bowl, combine the onion and peppers with chorizo, spices, salt, pepper, olive oil and lemon juice. Spread the mixture on an ovenproof flat sheet pan.
3. Mix the chicken ingredients in the same bowl, using your hands to rub the chicken pieces evenly. Spread the chicken pieces on top of the onion and peppers. Place in the oven, middle shelf, for 10 minutes.
4. In the meantime, combine the asparagus with garlic, lemon juice, olive oil and salt and set aside. After 10 minutes, remove the sheet pan from the oven. Scatter the asparagus spears amongst the chicken and sprinkle with the remaining garlic and juices. Turn the heat down to 200 C / 400 F and place the tray back in for 7 minutes. Remove from the tray and serve while hot.

recipe adapted  >>>>>  here

Recipes Cookbook - Edible Cookie Dough Recipe

Edible Cookie Dough Recipe |#Ediblechocolatechipcookiedough #Ediblecookiedoughrecipeeasy #Healthyediblecookiedough #Oneservingcookiedough #Homemadeediblecookiedough #Ediblecookiedoughvideos #Oneservingcookiedough #Healthyediblecookiedough #Homemadeediblecookiedough #Ediblecookiedoughvideos #Ediblecookiedoughrecipeforone #Dessertforone

Ingredients

• 1 3/4 cup + 2 Tbsp all-purpose flour (230g)
• 1 cup unsalted butter softened to room temperature! (226g)
• 1 1/2 cup brown sugar, tightly packed (250g)
• 1/4 cup sugar (50g)
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 2 Tablespoons milk*
• 1/2 cup chocolate chips (85g)
Toppings
• 2 Tablespoons creamy peanut butter
• 2 Tablespoons colored sprinkles
• 1/4 cup broken Oreo pieces

Instructions

1. Preheat your oven to 350F. Line a cookie sheet with parchment paper and spread flour in an even layer over the parchment paper.
2. Bake on 350F (72C) oven for 5-7 minutes**
3. Allow flour to cool, then run it through a sifter to break up any clumps that may have formed while baking. Set aside.
4. In a large bowl (preferably a stand mixer), combine softened butter, sugar, vanilla extract, and salt. Use an electric mixer to cream together until very creamy and very well-combined, 1-3 minutes.
5. Gradually add cooled, sifted flour, stirring until completely combined. If dough is too stiff after thoroughly stirring, add milk, one tablespoon at a time, until desired consistency is reached.
6. Stir in chocolate chips (and any additional add-ins you might like!)
7. Store cookie dough in an airtight container in the refrigerator for up to one week. Cookie dough will firm up some in the refrigerator, so for best enjoyment let it sit at room temperature for 10-15 minutes before enjoying leftovers.

  RECIPE ADAPTED >>>>>  here

Rated 4.9/5 based on 642 customer reviews

Recipes Cookbook - KETO PEANUT BUTTER COOKIES

KETO PEANUT BUTTER COOKIES |Ketodessertrecipes Ketosnacks Ketocookieseasy Easyketocheesecake Ketostrawberrycheesecake Lowcarbdessertseasy Ketopeanutbuttercookies Lowcarbchickenrecipes Stuffedchickenrecipes Easychickenrecipes Ketodinnerrecipes Ketobuffalochicken

Ingredients

• 1 Cup Natural Peanut Butter
• ½ Cup of granulated sweetener
• 1 Egg

Instructions

1. Preheat your oven to 350 degrees.
2. In a bowl, mix all ingredients together until well combined.
3. Using a small spoon, scoop enough dough to roll a 1 inch ball in your hands.
4. Place balls of dough on a parchment lined cookie sheet. Press each ball down with a fork, twice, creating a criss cross pattern on each cookie.
5. Bake for about 12 min or until cookies are cooked through - they will feel soft to the touch.
6. Let cool for 5 mins before serving. Store in air tight container.

recipe adapted  >>>>>  here