Recipes Cookbook - CAJUN CHICKEN MEATBALLS IN TASTY CREAM SAUCE

CAJUN CHICKEN MEATBALLS IN TASTY CREAM SAUCE | #CAJUN #CHICKEN #MEATBALLS #INTASTYCREAMSAUCE #Cookingrecipes #Meatballrecipes #Meatdishes #Fooddishes #Chickendinner #Dinnerrecipes #Cookingrecipes #Chickenrecipes #Fooddishes #Dinnerrecipes #Meatdishes #Chickendishes

Ingredients

• MEATBALLS:
• 2 tablespoons + 1 teaspoon low sodium cajun seasoning
• 4 cloves minced garlic, divided
• ¾ cup panko
• 1 large egg
• ¼ cup grated parmesan cheese
• 2 tablespoons chopped parsley (plus more for serving)
• 1 ¼ pounds ground chicken (or turkey)
• SAUCE:
• 3-4 tablespoons olive oil
• ½ cup chopped onions (yellow or red)
• ½ cup minced red or yellow peppers (bell or sweet peppers)
• ½ cup minced mushrooms
• 2 tablespoons flour
• 1 ½ cups low sodium chicken broth
• ½ cup sour cream
• 2 tablespoons roughly chopped basil, for serving

Instructions

1. MEATBALLS: In a medium mixing bowl, mix together 2 tablespoons of cajun seasoning, ½ the garlic, and all the other ingredients except the ground chicken. Add ½ teaspoon of black pepper and mix using a fork. The mixture will resemble a coarse breading. Add the ground chicken and mix until *just* combined. Do not overwork the meat. Roll into 18-22 meatballs. Mine were about 1 ½ tablespoons each.
2. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the meatballs to the skillet but do not overcrowd the pan. Cooke in batches if they don’t all fit. Sear the meatballs for 4-5 minutes, flipping to brown all sides evenly. Remember you want to just brown the outside and not cook them all the way through. Remove meatballs to a plate. Repeat until all the meatballs are cooked.
3. SAUCE: Add 2 tablespoons of olive oil to the pan along with the remaining garlic and the onion and sauté for 2 minutes or until the onion begins to turn translucent. Add the peppers and mushrooms and continue to cook until the mushrooms and peppers soften, about 2-3 minutes. Sprinkle the flour and the remaining teaspoon of cajun seasoning over the veggies and push the veggies around the pan to coat evenly and cook for about a minute or until the flour starts to deepen in color.
4. Stir the mixture as you pour in the chicken broth. Lower the heat, whisk in the sour cream until it dissolves completely. Allow sauce to come back to a gentle simmer before lowering the heat and letting the sauce thicken, about 6-12 minutes. When the sauce is halfway there, add the chicken meatballs and let cook for 5 minutes. Sprinkle with the basil before serving.

recipe adapted >>>>>  here

Recipes Cookbook - Chicken Alfredo Stuffed Shells

Yumm let me know if u make this #Dinnerideaseasy #Familydinnerideas #Foilpacketsforthegrill #Foilpacketmeals #Easychickendinner #Creamychickenspaghetti

Ingredients

• Jumbo Shells Pasta about 20 shells
• 2 cups shredded cooked chicken breast
• 1 jar 16oz Alfredo sauce
• 2 cups steamed broccoli
• 1 cup shredded cheddar cheese
• cooking spray
• 2 cups spaghetti sauce

Instructions

1. Preheat oven to 350°F.
2. Cook pasta according to directions on package, minus one minute. Rinse with cool water & drain.
3. Lightly coat baking dish with olive oil.
4. Spread spaghetti sauce evenly in baking dish.
5. In a large bowl, combine the Alfredo sauce, broccoli, chicken and cheese.
6. Spoon mixture into cooked pasta shells and arrange into baking dish, filling side up.
7. Bake 20-25 minutes or until filling is hot.

recipe adapted >>>>>  here

Recipes Cookbook - GRILLED PINEAPPLE CHICKEN (PALEO + WHOLE30)

GRILLED PINEAPPLE CHICKEN (PALEO + WHOLE30) | #GRILLED #PINEAPPLE #CHICKEN #PALEO #Whole30recipes #Dietrecipes #Wholefoodrecipes #Healthyeating #Cleaneatingrecipes #Lowcarbrecipes #Healthyrecipes #Cookingrecipes #Ketorecipeseasy #Ketodietrecipes #Healthyeating #Healthysnacks

Ingredients

• 1 fresh pineapple, skin removed and cut into rounds with the core removed
• 2 lbs boneless chicken thighs (or breasts)
For the marinade:
• 1/2 cup coconut aminos
• 1/4 cup water
• 1/4 cup tomato paste
• 4-6 pitted dates, soaked for 10-15 minutes in warm water to soften then drained
• 2 tsp garlic powder
• 2 tsp chili powder
• 1 tsp smoked paprika
For serving and topping:
• White or cauli rice (Cauli rice for Whole30)
• Mixed greens
• Chopped green onions (for topping)

Instructions

1. Soak dates in warm water as noted to soften. 
2. To make the marinade, place all of the ingredients in a blender or food processor and run continuously to combine all the ingredients until smooth. Stop to scrape sides down as needed and restart.
3. Place chicken in a shallow bowl or dish and pour the marinade over. Toss to coat. Cover and refrigerate for at least 30 minutes or up to 24 hours.
4. When you are about ready to grill, cut pineapple into rounds as noted. Cut out the tough inner core from the rounds and set aside.
5. Heat your grill to high heat (about 500° F). Add the chicken and pineapple to grill and cook, flipping once and basting chicken with any remaining marinade until cooked through, about 5-6 minutes on each side depending on the size of the chicken. Remove pineapple when it is grilled to your liking (we grilled it just 3-4 minutes per side). 
6. Serve chicken and pineapple with your desired side, over rice or over greens (or greens and rice). Enjoy.

recipe adapted >>>>>  here

Recipes Cookbook - Toffee Chocolate Chip Cookies

Toffee Chocolate Chip Cookies |#Howtomakesoftcookies #Thickandchewychocolatechipcookies #Softchewychocolatechipcookies #Dessertrecipes #Cookiedesserts #Browniecookies #Heathbarcookies #Chewycoconutcookies #Coconutcookiesrecipes #Panerakitchensinkcookies #Coconutdesserts #Cookiesrecipeseasy

Ingredients

• 1 cup butter
• 1 1/2 cups dark brown sugar packed
• 1 large egg + 1 egg yolk
• 1 tablespoon vanilla extract
• 3 cups all-purpose flour*
• 1 teaspoon baking soda
• 3/4 teaspoon kosher salt or scant 1/2 teaspoon table salt
• 1/2 cup toffee bits
• 1 1/2 cups semisweet chocolate chips

Instructions

1. Preheat oven to 375 F. Line baking sheets with parchment paper or silicone baking mat.
2. Melt butter in a heavy saucepan.
3. Add brown sugar to a large bowl.
4. Pour melted butter over sugar.
5. Stir to combine butter and sugar. Let stand 5 minutes.
6. Add egg and egg yolk; stir to combine.
7. Stir in vanilla extract.
8. Add flour, baking soda, and salt. Stir until just combined.
9. Stir in toffee bits and chocolate chips.
10. I like to chill the dough for at least 30 minutes to give the ingredients a chance to meld.
11. Using a medium cookie scoop (1.5 tablespoon), drop scoops of dough 2 inches apart on prepared cookie sheet.
12. Bake for about 8-12 minutes, or until the edges of the cookies are golden brown.
13. Let cool on cookie sheet for 5 minutes. Remove to wire rack to finish cooling.

RECIPE ADAPTED  >>>>>  here

Recipes Cookbook - Detox Cauliflower Soup

Detox Cauliflower Soup |#Cabbagesoupdiet #Detoxcabbagesoup #Vegetarianrecipeshealthy #Healthysouprecipescleaneating #Cauliflowerdetoxsoup #Dietsouprecipes #Healthydinnerrecipesforweightloss #Weightwatchersmealswithpoints #Cabbagesoupdiet #Heartyhamburgercauliflowersoup #Detoxcabbagesoup #Vegetarianrecipeshealthy

Ingredients

• 2 heads of cualiflower or two 16oz bags of frozen cauliflower steamed
• 2 tbsp avocado oil
• 1 onion cut in half and sliced
• 2 cloves of garlic
• 1 cup water
• 3 cups low sodium vegetable broth
• the juice of one lemon or 3 tbsp
• 2 cups mushrooms, sliced (I use white button)
• 1 cup fresh parsley divided (some with get blended and the rest is to top)
• salt/pepper to taste

Instructions

1. Steam cauliflower for 12 minutes until tender.
   
2. While cauliflower is steaming water sauté the half of the onion (sliced) and all of the mushrooms until both are browned and tender. Keep adding water as needed when you see the onions and mushrooms sticking to the pan.
   
3. When cauliflower is done place it in a blender and add in vegetable broth, avocado oil, water, 2 garlic cloves, lemon juice, 1 tbsp of fresh parsley, salt/pepper to taste and depending on how spicy you want it, either a quarter of a raw onion or half.
   
4. Blend until smooth and creamy and add salt and pepper as needed. It will be hot because of the steamed cauliflower however if it does get cool you can place the whole thing into a pot and heat it up for a few minutes.
   
5. Pour soup into bowls and top with sautéed onions and mushrooms, and a handful of fresh parsley. Sprinkle with extra salt and pepper.
   
6. Serve right away and Enjoy!

recipe adapted >>>>>  here

Recipes Cookbook - Chocolate Chip Cookie Dough Valentine’s Hearts

Chocolate Chip Cookie Dough Valentine’s Hearts |#Valentinesdayfood #Valentinesdaytreats #Valentine'sdayrecipes #Deliciousdesserts #Holidayrecipes #Sweetstreats #Sugarcookiesdecorated #Snowglobecupcakes #Soyummyvideos #Snowglobecupcakes #Howtodecoratesugarcookies #Foodhacksvideos

Ingredients

• 1/4 cup unsalted butter-softened
• 1/2 tsp pure vanilla extract
• 6 tablespoons light brown sugar, packed
• 2 tablespoons peanut butter
• 1 cup all-purpose flour
• 7 oz. sweetened condensed milk
• 1 cup mini chocolate chip morsels
• For dipping and decoration:
• 10. oz semi sweet baking chocolate
• 1.5 oz white chocolate for garnish
• A few drops of pink or red food colors

Instructions

1. Beat softened butter and brown sugar until fully combined, then add vanilla and peanut butter and beat until fluffy.
2. Add flour and sweetened condensed milk and beat until combined.
3. Fold in the mini chocolate chip morsels.
4. Press the mixture into an 8 x 8 inch baking dish lined with parchment paper and set in the fridge to chill.
5. Pull off the parchment paper to lift the dough from the baking dish. Using heart shaped cookie cutter cut off the truffles and place them on a tray lined with parchment paper. Set in the freezer while melting chocolate.
6. Using a fork dip the truffles into melted chocolate ( one at the time), slightly tap the fork against the side of the bowl to trim the excess chocolate and place the truffle back on the parchment paper. Set them back in the fridge to firm.
7. Melt white chocolate, stir in a few drops of red food color, transfer into a small bag, cut the corner off and pipe melted chocolate on top of the truffles.

Recipe adapted >>>>>  here

Recipes Cookbook - Teriyaki Chicken Casserole

Teriyaki Chicken Casserole |#Teriyakichickencasserole #Sweetandsourchicken #Chickenandvegetablerecipes #Healthychickencasserole #Chickenandbroccolirecipes #Cookingrecipes #Chickenandricecasserolerecipes #Easycasserolerecipes #Easycasserolerecipesfordinner #Teriyakichickencasserole #Chickenandbroccolicasserolerecipes #Easydinnerrecipesfortwo

Ingredients

• ¾ cup low-sodium soy sauce
• ½ cup water
• ¼ cup brown sugar
• ½ teaspoon ground ginger
• ½ teaspoon minced garlic
• 2 Tablespoons cornstarch + 2 Tablespoons water
• 2 small boneless skinless chicken breasts
• 1 (12 oz.) bag stir-fry vegetables (Can be found in the produce section)
• 3 cups cooked brown or white rice

Instructions

1. Preheat oven to 350° F. Spray a 9x13-inch baking pan with non-stick spray.
2. Combine soy sauce, ½ cup water, brown sugar, ginger and garlic in a small saucepan and cover. Bring to a boil over medium heat. Remove lid and cook for one minute once boiling.
3. Meanwhile, stir together the corn starch and 2 tablespoons of water in a separate dish until smooth. Once sauce is boiling, add mixture to the saucepan and stir to combine. Cook until the sauce starts to thicken then remove from heat.
4. Place the chicken breasts in the prepared pan. Pour one cup of the sauce over top of chicken. Place chicken in oven and bake 35 minutes or until cooked through. Remove from oven and shred chicken in the dish using two forks.
5. *Meanwhile, steam or cook the vegetables according to package directions.
6. Add the cooked vegetables and cooked rice to the casserole dish with the chicken. Add most of the remaining sauce, reserving a bit to drizzle over the top when serving. Gently toss everything together in the casserole dish until combined. Return to oven and cook 15 minutes. Remove from oven and let stand 5 minutes before serving. Drizzle each serving with remaining sauce. Enjoy!

Recipe adapted >>>>>  here