Recipes Cookbook - Zucchini Lasagna With Ground Beef

Zucchini Lasagna With Ground Beef | #Lowcarbrecipes #Salmonrecipesbaked #Ketochickenrecipes #Cookingrecipes #Ketodinnerrecipes #Fishrecipes #Squashlasagna #Lasagnaketozucchini #Ketozucchinirecipes #Optaviazucchinilasagna #Zucchinirecipescasserole #Groundturkeyzucchinilasagna

Ingredients

• 20 ounces zucchini (about 2 large or 3 medium, peeling is unnecessary)
• 1 pound extra lean ground beef (95% lean is ideal, no less than 90% to avoid a greasy wet dish)
• 15 ounces canned unsalted tomato sauce (check the ingredients label to make sure no salt is listed)
• 1 cup finely chopped onion (about 1 small onion)
• 1 1/2 cups (5oz) shredded mozzarella cheese (I use low moisture part skim)
• 1/2 cup (2.2oz) finely grated parmesan cheese (should be powder-like, finer than sand)
• 1 tablespoon olive oil
• 1 tablespoon dried oregano
• 2 teaspoons salt
• 1/4 teaspoon ground cayenne

Instructions

1. Making the meat sauce:
2. Heat a high-sided pan over medium heat until hot (I use a 10-inch wide nonstick pan with 3-inch high sides). Add olive oil to coat the bottom of the pan. Add onions and cook until softened, about 5 minutes, stirring occasionally.
3. Add ground beef to the pan. Cook until it's no longer pink, about 5 minutes, breaking it apart as it cooks.
4. Add tomato sauce, stirring it in. Bring to a simmer over medium-high heat, then gradually reduce the heat as needed to maintain a simmer. Simmer for about 10 minutes to thicken the sauce, stirring frequently. The resulting sauce should be thick, easily clinging to the meat and onions; this helps reduce excess moisture in the resulting lasagna.
5. Add oregano, salt, and cayenne. Stir for a minute until well-mixed. Turn off the heat.
6. Assembling and baking the lasagna:
7. Position an oven rack in the lower half of the oven, and preheat to 375 F. Set aside an 8x8 inch baking dish.
8. For each zucchini, slice off both ends and discard them. Stand the zucchini vertically on a stable flat end, and carefully slice along its length into 1/8 - 1/4 inch thick strips. Don't worry if the slices aren't perfect because it won't affect the deliciousness of the lasagna.
9. Arrange about one-third of the zucchini slices along the bottom of the baking dish so that they are slightly overlapping in a criss-cross pattern. Evenly spread about half of the meat sauce over the zucchini. Distribute about 1/2 cup of mozzarella cheese on top of the meat sauce.
10. Repeat with another zucchini layer, a meat sauce layer, and a cheese layer.
11. Top with remaining zucchini slices. Add another 1/2 cup mozzarella cheese and 1/2 cup parmesan cheese on top of the zucchini. Give the baking dish a quick shake so the cheeses spread out and settle into cracks.
12. Bake uncovered at 375 F until the lasagna is golden brown on top, about 45 minutes. Let it cool for at least 15 minutes to allow the lasagna to set and cease bubbling before slicing.

recipe adapted >>>>>  here

Recipes Cookbook - Pumpkin Whoopie Pies (Vegan + GF)

#Veganrecipesdessert #Veganglutenfreerecipes #Veganpumpkincinnamonrolls #Vegancheesecakebars #Vegansweets #Veganfoods #Vegandesserts #Veganfoods #Vegansweets #Veganeating #Veganbaking #Veganglutenfree

Recipes Cookbook - FLOURLESS PEANUT BUTTER BANANA MUFFINS

FLOURLESS PEANUT BUTTER BANANA MUFFINS | #Glutenfreesnacks #Glutenfreesoftpretzelrecipe #Glutenfreeappetizers #Glutenfreemeals #Dessertrecipes #Muffinrecipes #Flourlesspeanutbutterbananamuffins #Blendermuffinsbanana #Healthysnacks #Healthyrecipes #Paleobreakfast #Healthybreakfast

Ingredients

• 2 ripe bananas peeled
• 2 large eggs
• 1 cup creamy peanut butter
• 1/4 cup maple syrup
• 2 tablespoons honey
• 1 tablespoon vanilla extract
• 1/2 teaspoon baking soda
• 1 cup mini semi sweet chocolate chips

Instructions

1. Preheat oven to 400 degrees. Grease a regular size muffin pan with cooking spray, set aside.
2. Add all of the first 7 ingredients to the blender except for the chocolate chips. Blend until creamy and smooth, 2 minutes.
3. Fold in the chocolate chips by hand.
4. Divide the batter between the 12 muffins, they should be 3/4 of the way full (or a bit more).
5. Bake for 12-15 minutes or until the tops are set and a toothpick comes out mostly clean. (I slightly under bake mine because they continue to bake in the pan as they cool.)
6. Allow the muffins to cool in the pan for 10 minutes then transfer to a cooling rack to cool completely.

recipe adapted  >>>>>  here

Recipes Cookbook - Spiralized Apple Crumble

Spiralized Apple Crumble |#Howtostorezoodles #Howtofreezezoodles #Butternutsquashnoodles #Spiralizedzucchinirecipes #Storingzucchininoodles #Spiralizerrecipeshealthy #Homemadefettucininoodles #Cookingrecipes #Healthyrecipes #Dinnerrecipes #Dessertrecipes #Lowcarbrecipes

Ingredients

• 9 medium red apples of choice – spiralized on the 2nd largest setting*
• 1 tsp cinnamon
• 1/3 cup coconut sugar (or brown sugar)
• juice, ½ orange
• zest, 1 orange
For the crumble:
• 1 cup almond meal
• 1 cup rolled oats
• 1/3 cup coconut sugar (or brown sugar)
• 1 tsp cinnamon
• 1/4 cup coconut oil (room temp – not melted)
• pinch of salt
• optional: pinch of nutmeg

Instructions

1. Preheat oven to 350 degrees F.
2. Spray a 9 x 13 inch baking dish with coconut oil spray.
3. Place spiralized apples in a large bowl and top with cinnamon, coconut sugar, orange juice and zest.
4. Spread out in baking dish.
5. Add almond meal, rolled oats, coconut sugar, cinnamon, salt and nutmeg if using to bowl and stir.
6. Place coconut oil in bowl and using hands mix crumble mixture together until crumbly. Don’t be afraid to get in there and dirty!
7. Sprinkle crumble mixture on top of apples.
8. Bake for 40 minutes.
9. Serve warm.

RECIPE ADAPTED  >>>>>  here

Recipes Cookbook - Healthy Banana Bread

Healthy Banana Bread | #Bananabreadrecipehealthy #Healthypumpkinrecipes #Healthypumpkinbread #Cinnamoncrunchbananabread #Flourlessbananabread #Lowcalbananabread #Weightwatchersbananabread #Bananabreadrecipewithapplesauce #Bananabreadwithhoneyandapplesauce #Cinnamoncrunchbananabread #Healthybananabreadrecipe #Bananabreadrecipewithyogurt

Ingredients

• ⅓ cup melted coconut oil or extra-virgin olive oil or high quality vegetable oil*
• ½ cup honey or maple syrup
• 2 eggs
• 1 cup mashed ripe bananas (about 2 ½ medium or 2 large bananas)
• ¼ cup milk of choice or water
• 1 teaspoon baking soda (NOT baking powder; they aren’t the same!)
• 1 teaspoon vanilla extract
• ½ teaspoon salt
• ½ teaspoon ground cinnamon, plus more to swirl on top
• 1 ¾ cups white whole wheat flour or regular whole wheat flour
• Totally optional: ½ cup mix-ins like chopped walnuts or pecans, chocolate chips, raisins, chopped dried fruit, fresh banana slices…

Instructions

1. Preheat oven to 325 degrees Fahrenheit (165 degrees Celsius) and grease a 9×5-inch loaf pan.
2. In a large bowl, beat the oil and honey together with a whisk. Add the eggs and beat well, then whisk in the mashed bananas and milk. (If your coconut oil solidifies on contact with cold ingredients, simply let the bowl rest in a warm place for a few minutes, like on top of your stove, or warm it for about 10 seconds in the microwave.)
3. Add the baking soda, vanilla, salt and cinnamon, and whisk to blend. Lastly, switch to a big spoon and stir in the flour, just until combined. Some lumps are ok! If you’re adding any additional mix-ins, gently fold them in now.
4. Pour the batter into your greased loaf pan and sprinkle lightly with cinnamon. If you’d like a pretty swirled effect, run the tip of a knife across the batter in a zig-zag pattern.
5. Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean (typically, if I haven’t added any mix-ins, my bread is done at 55 minutes; if I have added mix-ins, it needs closer to 60 minutes). Let the bread cool in the loaf pan for 10 minutes, then transfer it to a wire rack to cool for 20 minutes before slicing.

Recipe has been adapted from >>>>>  here

Recipes Cookbook - Chicken Taco Mexican Pinwheels

Chicken Taco Mexican Pinwheels | #Fiestathemepartymexican #Tacobarideas #Nachobarideas #Tacoboutababyshowerideas #Mexicanthemepartyfood #Fiestathemepartydecorations #Mexicanfoodrecipes #Tailgatefoodmakeahead #Pinwheelsandwiches #Chickentacopinwheels #Mexicanpartyfood #Mexicanappetizersforparty

Ingredients

• 12 oz cream cheese, softened to room temp (my packages are 8oz, so I used a package and a half)
• 1/2 cup sour cream
• 2 cups shredded chicken **see recipe notes below
• 1.5 Tbsp taco seasoning (choose your favorite)
• 1 1/2 cups shredded Mexican cheese
• 10 oz can of diced tomatoes with green chiles, very well drained
• 1 1/2 tsp garlic, finely minced
• 5 green onions, sliced thinly
• 3/4 - 1 cup cilantro, chopped finely (adjust to your tastes)
• 8 burrito sized flour tortillas
• fresh minced cilantro, for garnish optional

Instructions

1. Combine all ingredients in a large mixing bowl, stirring until well combined.
2. Lay flour tortilla down on work surface and spread about 1/4 cup (amount will vary from person to person) evenly over the tortilla, leaving a 1/2 - 1 inch border all around.
3. Start at the bottom of the tortilla (closest to you), and roll up tightly towards the top, like a cigar. Place roll seam side down on prepared pan.
4. Repeat with remaining tortillas and place in refrigerator for 30 minutes to several hours to chill and firm up.
5. Use a sharp, serrated knife to slice roll into 1 inch pinwheels and serve.

recipe adapted  >>>>>  here

Recipes Cookbook - Paleo Buffalo Chicken Casserole

Paleo Buffalo Chicken Casserole |#Paleobuffalochickencasserole #Wholefoodrecipes #Whole30recipes #Realfoodrecipes #Healthyrecipes #Whole30diet #Ketodietforbeginners #Ketodinnerrecipes #Ketomealplan #Ketosnacks #Ketogenicdiet #Ketodietplan !

Ingredients

• 4 cups riced cauliflower one medium head
• 1 1/2 cups diced carrots
• 1 1/2 cups diced celery
• 1/2 sweet onion diced
• 1 lb shredded cooked chicken
• 1 cup homemade mayo
• 1 cup Franks Red Hot Original sauce
• 1 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Preheat oven to 375°.
2. Combine riced cauliflower, carrots, celery, onion, salt, and pepper and chicken in a casserole dish and mix well.
3. In a separate bowl, combine the mayo and hot sauce and mix well.
4. Pour the sauce over the casserole, and stir to combine, coating everything well. (Get in there with your hands if you’re not scared!)
5. Bake covered for 45 minutes, then uncover and bake 15 minutes more.
6. Serve topped with homemade ranch, diced avocado, and if you feel like getting crazy, a bit of bacon. Oh yeah.

recipe adapted >>>>>  here