Recipes Cookbook - SPINACH MUSHROOM AND FETA CRUSTLESS QUICHE

SPINACH MUSHROOM AND FETA CRUSTLESS QUICHE |#Brunchideas #Easybreakfastideas #Breakfastcasserole #Crustlessquicherecipeshealthy #Easycrustlessquiche #Quicherecipescrustlesshealthy #Vegetablequicherecipes #Crustlessveggiequiche #Tomatoquicherecipes #Quicherecipeseasycrustless #Spinachtomatoquiche #Vegetablequicherecipescrustless

Ingredients

• 8 oz button mushrooms
• 1 clove garlic, minced
• 10 oz box frozen spinach, thawed
• 4 large eggs
• 1 cup milk
• 2 oz feta cheese
• 1/4 cup Parmesan, grated
• 1/2 cup shredded mozzarella
• Salt and pepper to taste

Instructions

1. Preheat the oven to 350ºF. Squeeze the excess moisture from the thawed spinach. Rinse any dirt or debris from the mushrooms, then slice thinly. Mince the garlic.
2. Add the mushrooms, garlic, and a pinch of salt and pepper to a non-stick skillet spritzed lightly with non-stick spray (or a splash of cooking oil). Sauté the mushrooms and garlic until the mushrooms are soft and all of their moisture has evaporated away (5-7 minutes).
3. Coat a 9-inch pie dish with non-stick spray. Place the squeeze-dried spinach in the bottom of the pie dish. Place the sautéed mushrooms on top of the spinach, followed by the crumbled feta.
4. In a medium bowl, whisk together the eggs, milk, and Parmesan. Season lightly with pepper. Pour the egg mixture over the vegetables and feta in the pie dish. Top with the shredded mozzarella.
5. Place the pie dish on a baking sheet for easy transfer in and out of the oven. Bake the crustless quiche for 45-55 minutes, or until the top is golden brown (ovens may vary). Cut into six slices and serve.

Recipe has been adapted from >>>>>  here

Rated 4.9/5 based on 272 customer reviews

Recipes Cookbook - Healthier 30 Minute Chicken Spinach Alfredo

Healthier 30 Minute Chicken Spinach Alfredo |#Foodrecipes #Foodanddrink #Cookingrecipes #Yummyfood #Yummydinners #Pastadishes #Cookingrecipes #Yummyfood #Pastarecipes #Pastadishes #Healthydinnerrecipes #Chickendishes

Ingredients

• 1 lb. penne pasta
• 4 Tbsp. unsalted butter
• 2 cloves garlic, minced
• 4 Tbsp. all purpose flour
• 2 cups skim milk
• 2 Tbsp. light cream cheese
• 1.5 cups parmesan cheese
• 2 cups cooked shredded chicken
• 2 cups fresh spinach, chopped
• salt and pepper to taste

Instructions

1. Cook the penne in very salty water until al dente.
2. While the pasta cooks, melt butter in a separate large saucepan over medium heat. Add chopped garlic and sauté until fragrant and cooked through, about 2 minutes.
3. Add flour to butter and whisk to combine and form a roux. Let roux cook for 1-2 minutes.
4. Add milk a little at a time, whisking constantly to work out any lumps. Milk will thicken up quickly at the beginning, but as you whisk the rest of the milk in it will loosen the sauce.
5. Cook sauce, whisking occasionally, until thickened, about 6 minutes.
6. Add cream cheese and whisk until cheese has melted.
7. Remove sauce from heat and stir in parmesan cheese, shredded chicken, and spinach into sauce. Stir until cheese has melted.
8. Taste the sauce and add salt and pepper as necessary.
9. Add cooked pasta to sauce and stir until the sauce evenly coats the noodles. Serve immediately.

Recipe adapted >>>>>  here

Recipes Cookbook - Greek Chicken Traybake

Greek Chicken Traybake |#Greekchickenrecipes #Mediterraneanrecipes #Greekfoodrecipes #Greekchickenmarinadeyogurt #Bakedgreekchicken #Greekchickenandpotatoes #Greekchicken #Mediterraneandietrecipes #Greekfood #Ricesidedishrecipes #Sundaydinnerideas #Greekdinnerrecipes

Ingredients

• 1 red pepper cut into 2 inch pieces
• 1 yellow pepper cut into 2 inch pieces
• 1 red onion cut into eighths
• 2 cups cherry tomatoes
• 1/2 cup artichoke hearts
• 1 lemon
• 2 large chicken breasts, cut in half or 4 chicken thighs
• 2 cloves garlic crushed
• 1/4 cup olive oil
• 1 1/2 tbsp balsamic vinegar
• 1/2 tsp smoked paprika
• 1 tsp thyme
• 1/4 tsp salt
• 1/2 tsp pepper
• 2 tbsp chopped fresh basil
• 2/3 cup black olives
• 1/4 cup chopped feta (omit for Paleo/Whole30)

Instructions

1. Preheat the oven to 200 degrees Celsius (390 degrees Fahrenheit)
2. In a large baking sheet or roasting tray, add the chopped peppers, red onion slices, artichoke hearts, lemon wedges and tomatoes.
3. In a bowl whisk together the garlic, olive oill, vinegar, paprika and thyme. Pour 1/3 of the sauce over the veggies, sprinkle with salt and pepper and toss until well coated. Place the chicken pieces on top of the veggies and brush sauce. Bake in the oven for 25 minutes.
4. After 25 minutes, add in the feta, chopped basil and olives. Pour the remaining sauce over the tray and return to the oven to bake for another 5-10 minutes. Check the chicken to ensure its no longer pink. Sprinkle with basil and serve.

Recipe has been adapted from >>>>>  here

Recipes Cookbook - Easy No-Bake Peanut Butter Balls

Easy No-Bake Peanut Butter Balls | #Energybites #Proteinballshealthy #Dairyfreerecipes #Peanutbutterballshealthy #Peanutbutterproteinballsnobake #Peanutbutteroatballs #Crackcrackers #Peanutbuttercuppokecake #Holidaycookies #Easytrufflesnobake #Saltinecrack #Holidaytreats

Ingredients

• 2 cups creamy peanut butter
• 3/4 cup butter (room temperature)
• 3-4 cups powdered sugar
• 2 (1 pound) packages chocolate candy coating (I like CandiQuik)

Instructions

1. You can also replace some of the powdered sugar with crushed Rice Krispies cereal or crushed graham crackers to make them less rich.
2. Turn these little guys into what they call "Buckeyes" by simply leaving the top portion of the peanut butter exposed.
3. Feel free to make them pretty by topping them with sea salt, sprinkles or an extra drizzle of chocolate.
4. Use any leftover chocolate to dip pretzels, fruit, nuts or anything else you have laying around.
5. If you've ever done any chocolate dipping, then you know that the chocolate slowly hardens and has to be reheated, but the texture slowly changes in the re-heating process. To remedy that, place your chocolate bowl in a shallow bowl of hot water after it's melted to keep it warm during the dipping process.
6. Watch the video below to see how to make the dipping process smooth and painless. We wouldn't want any ugly balls!

recipe adapted >>>>>  here

Recipes Cookbook - Lemon Blueberry Bundt Cake

Lemon Blueberry Bundt Cake | #Lemon #Blueberry #Bundt #Cake #LemonCake #BlueberryCake #Blueberrylemonpoundcakeeasy #Blueberrylemonbundtcakerecipes #Lemonblueberrybundtcakerecipes #Blueberrylemonpoundcakerecipe #Lemonblueberrycakebox #Dessertrecipes #Lemonblueberrybundtcake #Buntcakerecipes #Lemonblueberrypoundcake #Whitechocolateraspberrybundtcake #Blueberrycakerecipes #Lemonblueberrybread

Ingredients

• 2 3/4 cups flour
• 1 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup butter
• 2 cup sugar
• 4 large eggs
• 3 tablespoons lemon juice about 2 large lemons
• 2 tablespoons lemon zest about 2 large lemons
• 1 teaspoon vanilla
• 1 cup sour cream
• 3 cup blueberries mix with 2 tablespoons flour.
• Icing
• 1 1/2 tablespoons butter, melted
• 2 cups powdered sugar
• 1/3 cups lemon juice
• pinch salt
• 1 tablespoon lemon zest

Instructions

1. Preheat the oven to 350 degrees.
2. Grease and flour a bundt pan.
3. Mix together the flour, baking powder, baking soda, and salt. Set aside.
4. Beat the butter and sugar on medium-high for about 3 minutes.
5. Add your eggs 1 at a time, beating after each addition.
6. Continue beating adding a bit of the flour mixture to the egg mixture in intervals, a bit at a time.
7. Add the lemon juice, zest, vanilla, and sour cream. Gently stir these into the batter with a spatula or wooden spoon.
8. Gently fold in the blueberries.
9. Spread the batter into the prepared bundt pan. 
10. Bake for 60 minutes, check for doneness. If a knife in the center doesn’t come back clean, put the cake back in for another 10-15 minutes. (note: if the top is brown but the center isn’t cooked, cover the top with aluminum foil to keep from burning)

Icing

• Beat the powdered sugar, lemon juice, salt, and zest together.
• Slowly beat in the melted butter into the sugar and lemon combo. Beat until combined well.
• Let cool a bit until the desired consistency for pouring.
• Pour over your cake, let cool.

recipe adapted >>>>>  here

Recipes Cookbook - Skinny Buffalo Chicken Stuffed Sweet Potatoes

Skinny Buffalo Chicken Stuffed Sweet Potatoes | #Healthylunchideas #Healthyeating #Healthydinnerrecipes #Chickencrockpotrecipeshealthy #Healthychickencrockpotrecipes #Cleaneatingcrockpotrecipes #Stuffedbellpeppers #Easydinnerrecipes #Slowcookerrecipes #Healthydinnerrecipes #Crockpotrecipes #Souprecipes

Ingredients

• 7 medium sweet potatoes the ones with the orange flesh, skin on
• 30 oz chicken breast 800 g, skinless boneless
• 7 tbsp Skinny Blue Cheese dressing or Ranch dressing
• cilantro or parsley optional - to serve
• Buffalo sauce :
• 2/3 cup Frank's Red Hot Original Sauce
• 1 1/2 tbsp white vinegar
• 1/2 tsp Worcestershire sauce
• 1/2 tsp garlic powder
• 4 tbsp unsalted butter
• 1 tsp cornstarch + 1 tbsp water

Instructions

1. Preheat oven to 400F/200C. Line a large baking sheet with aluminum foil, place sweet potatoes on it and bake for 30 minutes or until flesh is very tender (test with a knife). Turn off the oven and keep the sweet potatoes inside to keep them warm.
2. In the meantime, place chicken breasts in a large pot, cover with water and cook on medium-high heat for 30 minutes. Drain and transfer breasts on a cutting board or a plate. When cool enough to handle, shred using two forks or your fingers.
3. In another large pot (you can use the same one you used for the chicken) over medium heat, combine hot sauce, vinegar, Worcestershire sauce, garlic powder. Add butter and whisk while it's melting.
4. When butter is incorporated, stir in cornstarch dissolved in 1 tbsp water. Whisk until sauce thickens, about 30 seconds. Turn off the heat and add shredded chicken. Mix thoroughly to cover chicken with sauce.
5. Take the sweet potatoes out of the oven, cut them in half lengthwise (without cutting them all the way down so that the two parts stay attached together) and stuff them with shredded buffalo chicken.
6. Drizzle one tablespoon of blue cheese sauce on each sweet potato. Top with fresh herbs if using. Serve immediately.

recipe adapted >>>>>  here

Recipes Cookbook - Mediterranean Quinoa Salad

Mediterranean Quinoa Salad | #Rawveganrecipes #Quinoarecipeshealthy #Veganquinoarecipes #Veganquinoasalad #Quinoapowersalad #Quinoaandspinachrecipes #Veganrecipes #Kalesaladrecipes #Vegetarianrecipes #5beansaladrecipe #Quinoasalad #Quinoasaladrecipes

Ingredients

• For the salad :
• 1/4 cup uncooked quinoa
• 1/2 cup black olives, sliced
• 1/2 cup roasted peppers, sliced
• 1/2 cup fresh or canned corn kernels
• 1/4 cup red onion, diced
• 1/4 cup cilantro, chopped
• 1/3 cup feta cheese crumbles
• For the dressing :
• 1 tbsp olive oil
• 1 tsp red wine vinegar
• 1/2 tsp dried oregano
• salt, pepper

Instructions

1. Start by boiling the quinoa in slightly salted water according to the package instructions (15-20 minutes). Once cooked, drain and let it cool.
2. Prepare the dressing by whisking all the ingredients together.
3. in a medium bowl, combine quinoa and the rest of the salad ingredients and pour the dressing on top. Mix everything gently and enjoy.

recipe adapted >>>>>  here