Recipes Cookbook - Instant Pot Garlic Parmesan Chicken

Instant Pot Garlic Parmesan Chicken | #Crockpotdinner #Crockpotcooking #Crockpotslowcooker #Cookingrecipes #Potrecipeshealthy #Crockpotdishes #Crockpotdinner #Chickencrockpotrecipes #Crockpotcooking #Crockpotslowcooker #Cookingrecipes #Crockpotrecipeseasy

Ingredients

• 2 Tbsp butter
• 1 small yellow onion, diced
• 4 large garlic cloves, minced
• 1/2 cup chicken broth
• 1/2 tsp garlic powder
• 1/4 tsp pepper
• 1/2 tsp salt
• 8 oz sliced mushrooms (optional)
• 1 1/2 lbs boneless skinless breasts sliced into 1/2 inch filets
• 1 cup half and half
• 2 Tbsp flour
• 1/2 cup parmesan cheese
• 3 oz coarsely chopped spinach
• Salt and freshly ground pepper
To make with pasta:
• 10 ounces uncooked fettuccine noodles or linguine noodles
• 3 cups water

Instructions

1. Turn your Instant Pot to the saute setting (more). When the display reads HOT add in the butter. Once the butter is melted add in the onions and saute for about 3-4 minutes. Add in the garlic and saute for 30 seconds. Add in the chicken broth, garlic powder, pepper and salt. Stir. Add in the mushrooms (if using) and chicken.
2. Optional: If you want to cook pasta at the same time and in the same pot you can. Just get a pan that will fit inside your Instant Pot* and fill it with 3 cups or water and then break 10 ounces of fettuccine or linguine noodles to fit inside the pan (see my note below). Carefully place the pan on top of the chicken. I use a homemade silicone sling that I cut from a silicone baking mat* to lower my pan down onto the chicken. You can also make a foil sling.
3. Cover the pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 6 minutes (this is the cooking time for the 1/2 inch pieces of chicken breast, if they are thicker than that you may need more time). Let the pressure release naturally for 10 minutes and then move the valve to “venting.”
4. Remove the lid. If you are cooking pasta, carefully remove the pan of pasta and set aside. Use tongs to place the chicken on a platter. Loosely cover with foil. Turn the Instant Pot to the saute setting. Warm the half and half up in a pyrex measuring cup for 45 seconds in the microwave. Whisk the flour into the half and half until it’s smooth. Whisk the mixture into the Instant Pot. This will thicken up the sauce in a few minutes. Add in the parmesan cheese. Add in the spinach. Salt and pepper to taste. If using pasta, drain any water off of the pasta and stir into the pot.
5. Serve sauce (and optional pasta) with the chicken.

RECIPE ADAPTED  >>>>>  here

Recipes Cookbook - PUMPKIN CREAM CHEESE SWIRL MUFFINS

PUMPKIN CREAM CHEESE SWIRL MUFFINS |#Pumpkindesserts #Simplechocolatechipcookierecipe #Pumpkinrecipes #Homemadechocolatechipcookies #Ketopumpkinbread #Cinnamonbananabreadmuffins #Pumpkincreamcheeseswirlmuffins #Ketosnacks #Nocarbdiets #Ketorecipeseasy #Ketodietrecipes #Ketogenicrecipes

Ingredients

• Muffin:
• 1 3/4 cups all purpose flour
• 1 tablespoon pumpkin spice
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 (15 oz) can pumpkin (pure pumpkin puree)
• 1 cup granulated sugar
• 1/2 cup packed brown sugar
• 2 large eggs
• 1/2 cup vegetable oil
• 1 tablespoon vanilla extract
• Cream Cheese Swirl:
• 8 oz cream cheese
• 1/4 cup granulated sugar
• 1 large egg yolk
• 2 teaspoons vanilla extract

Instructions

1. Preheat oven to 375°F. Place paper baking cups into muffin pan. Set aside.
2. In a medium bowl, whisk flour, pumpkin spice, baking soda and salt until well combined. Set aside.
3. In large bowl, whisk together pumpkin, sugar and brown sugar.
4. Beat in eggs, vegetable oil and vanilla extract. Slowly whisk in the flour mixture, until there are no lumps. Fill muffin tins 3/4 full.
5. In a medium bowl, beat cream cheese until smooth. Add in sugar, egg yolk and vanilla extract and beat until well combined.
6. Top each muffin with about 1 tablespoon of cream cheese mixture and use a toothpick to swirl it into the batter. This will not look smooth, but it will bake up much prettier. (You can see exactly how I did this in the video above.)
7. Bake muffins for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
8. I liked these best at room temperature or even slightly chilled! Store in an airtight container in the fridge.

Recipe adapted >>>>>  here

Recipes Cookbook - Low Carb Cauliflower Breadsticks

Low Carb Cauliflower Breadsticks |#Lowcarbrecipes #Nocarbdiets #Vegetarianrecipes #Cookingrecipes #Ketogenicrecipes #Dietrecipes #Ketocheeseburgercasserole #Ketocasserolerecipes #Lowcarbdinner #Easyketorecipes #Easyketomeals #Healthycasserolerecipes

Ingredients

• 1 head cauliflower raw
• 1/2 cup Mozzarella Cheese shredded
• 1/2 cup Parmesan Cheese shaved
• 1 large egg
• 1/2 tablespoon garlic minced
• 1/2 tablespoon fresh basil chopped
• 1/2 tablespoon fresh Italian flat-leaf parsley chopped
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 3/4 cup Mozzarella Cheese shredded

Instructions

1. Preheat oven to 425°F and line a baking sheet with parchment paper or a silicone baking mat.
2. Rice the cauliflower by coring it and breaking it into florets. Then place it in the bowl of a food processor and pulse until it is the texture of rice. (If your cauliflower seems excessively moist, squeeze the riced, raw cauliflower in a paper towel to help remove moisture.)
3. In a large bowl, mix the riced cauliflower, 1/2 cup shredded Mozzarella cheese, 1/2 cup Parmesan cheese, 1 egg, 1/2 tablespoon fresh garlic, 1/2 tablespoon fresh basil, 1/2 tablespoon fresh parsley, 1 teaspoon salt, and 1/2 teaspoon black pepper until combined and holds together. Place the mixture onto the lined baking sheet and spread out into a rectangle about 9x7" and 1/4" thick.
4. Bake in the preheated oven for 10-12 minutes. Remove from oven and top with 3/4 cup shredded Mozzarella cheese and return to oven to continue baking until the cheese is melted and starting to brown. Cool about 10 minutes and cut into 'breadsticks'. Garnish with fresh herbs and Parmesan cheese. Serve with your favorite Red Sauce and enjoy!

Recipe adapted >>>>>  here

Recipes Cookbook - Extra Crispy Parmesan Crusted Potatoes Recipe

Extra Crispy Parmesan Crusted Potatoes Recipe |#Sheetpandinners #Porkchoprecipes #Sandwichrecipeshealthy #Zoodlerecipes #Shipwreckdinner #Sandwichesfordinner #Dessertrecipes #Conveniencefood #Ethnicrecipes #Freefood #Legumesrecipe #Glutenfreevegetarian

Ingredients

• 1 1/2 pounds baby red potatoes peeled and halved
• 1/2 cup finely grated parmesan cheese
• 2 tablespoons olive oil
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon thyme
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

    Instructions

1. Add halved potatoes and olive oil to a ziploc bag and toss.
2. Add parmesan cheese, paprika, garlic powder, thyme, salt, and pepper to the bag and toss again until well mixed.
3. Place the potatoes cut side down in a single layer on a silicone baking mat or other nonstick surface such as parchment paper.
4. Bake at 450 F until browned, about 25 minutes.

recipe adapted  >>>>>  here

Recipes Cookbook - FLOURLESS CARROT CAKE YOGURT PANCAKES

FLOURLESS CARROT CAKE YOGURT PANCAKES | #Puffpastryrecipesdessert #Easyappleturnovers #Applepuffpastryrecipes #Appleturnoverrecipe #Falldessertrecipes #Easypastryrecipes #Applerecipes #Spiralizerrecipes #Italiandesserts #Summerdessertseasy #Mascarponerecipes #Summerdessertideas 

Ingredients

• 2 large eggs
• 1 large carrot
• 1 ripe banana
• 4 to 5 ounces (heaping 1/2 cup) of siggi’s yogurt (vanilla 0% ) and additional 2 tbsp to 1/4 cup for topping pancakes
• 1/2 c to 2/3 c tapioca starch/flour works best (potato starch, ground oats/oat flour, or almond flour can be subbed but see notes for adjustments)
• 1 tsp cinnamon and pinch of nutmeg (nutmeg is optional)
• 1 tsp baking powder
• 1/4 tsp sea salt
• 1 tsp vanilla extract
• *Optional Toppings – Dark chocolate chips or cacao nibs, chopped nuts, and/or cinnamon.

Instructions

1. First place eggs, carrot, banana and siggi’s vanilla 0% nonfat yogurt in a blender.
2. Blend until creamy or liquefied.
3. Add in your starch, baking powder, spices and vanilla. Blend again until smooth. Batter should have a pourable smoothie-like consistency.
4. For thicker pancakes, add a bit more tapioca flour/starch. For crepe-like pancakes, keep starch at ½ cup. See notes for other starch/flour subs.
5. Place batter in fridge to set for 30 minutes.
6. Remove from fridge once batter has set.
7. Heat a skillet to medium high, adding a few teaspoons of oil to coat the pan.
8. Once hot, scoop 1/3 cup batter and pour into the center of the pan. The batter will be thin, but easy to flip.
9. Cook until the edges start to brown or the middle starts to bubble, which is usually no more than 2 minutes. Flip over and let pancake cook another 1-3 minutes. See notes for cooking times.
10. Remove pancake and place on plate. Repeat to get seven pancakes. All 7 ½ inches wide.
11. Top pancakes with extra siggi’s vanilla yogurt and optional nuts/cacao nibs.

recipe adapted  >>>>>  here

Recipes Cookbook - Mac and Cheese

Mac and Cheese |#Easymacandcheeserecipe #Casserolerecipes #Easyhomemademacandcheese #Macandcheesecasserole #Bestbakedmacandcheese #Bestmacaroniandcheese #Casserolerecipes #Macandcheesecasserole #Homemademacandcheeserecipebaked #Easyhomemademacandcheese #Creamymacaroniandcheese #Bestbakedmacandcheese

Ingredients

• 1 lb elbow macaroni
• 1/2 c. butter
• 1/2 c. flour
• 4 c. milk
• 6 c. shredded sharp cheddar cheese
• 1 TB garlic salt
• pepper to taste
• 2 TB butter
• 1/2 c. panko bread crumbs

Instructions

1. Boil pasta according to package directions. In large saucepan, melt 1/2 c butter over medium heat. Whisk in flour and cook for 2-3 minutes. Add garlic salt and pepper to taste. Slowly pour in 4 cups milk, whisking until smooth. Heat to a low boil until thickened. Remove from heat.
2. Add hot pasta to a greased 9x13" baking dish. Sprinkle 6 cups shredded cheese over pasta. Pour the thickened cream sauce over the pasta and cheese. Let sit until the cheese has melted and stir together.
3. Melt 2 TB butter over medium heat. Add in bread crumbs, stirring constantly until golden brown, about 3-5 minutes. Pour over the mac and cheese.
4. Bake at 325 for 14-15 minutes. Serve warm.

Recipe has been adapted from >>>>>  here

Recipes Cookbook - Secret Ingredient Easy Chocolate Mousse

Secret Ingredient Easy Chocolate Mousse |#Ketodessertseasy3ingredients #Ketochocolatemoussecreamcheese #Deliciousdesserts #Cookingrecipes #Sweetrecipes #Nocarbdiets #Ketochocolatemousse #Ketosnacks #Ketofatbombs #Lowcarbsnacks #Ketodinnerrecipes #Ketofatboms

Ingredients

• 8 ounces cream cheese block, softened
• ¼ cup unsweetened cocoa powder
• ½ large avocado, pitted
• ⅛ teaspoon vanilla extract
• 2-3 tablespoons of desired sweetener, I recommend Swerve.
• ¼ cup heavy whipping cream
• 90% dark chocolate shaved, to garnish

Instructions

1. Beat together the cream cheese until creamy and smooth using a handheld mixer in a medium mixing bowl. Slowly mix in the cocoa powder. Beat in the avocado and mix until creamy smooth, approximately 5 minutes.
2. Add the vanilla extract and sweetener and beat again until smooth, approximately 1-2 minutes.
3. In a separate mixing bowl, whip the heavy cream until stiff peaks form.
4. Place the whipped cream in the chocolate mixture and gently fold until it's incorporated.
5. Place the chocolate mousse in a piping bag and pipe into desired containers. Garnish with dark chocolate shavings.

recipe adapted >>>>>  here