Recipes Cookbook - The Best Chicken Salad Recipe

The Best Chicken Salad Recipe |#Bestchickensaladrecipe #Chickensaladrecipehealthy #Chickensaladsandwichwithgrapes #Simplechickensaladrecipe #Easychickensaladwithgrapes #Chickensaladwithgreekyogurt #Easylunchideas #Bestchickensaladrecipe #Southwestchickensalad #Chickensaladwithcranberries #Chickensaladrecipewithapples #Chickensaladcroissant

Ingredients

• 2 tablespoons mayonnaise
• 2 tablespoons plain Greek yogurt
• 1 teaspoon dijon mustard
• 1/4 teaspoon onion powder
• 1/4 teaspoon kosher salt
• 1/4 teaspoon pepper
• 2 tablespoons dried cranberries
• 3 tablespoons chopped pecans
• 1/4 cup diced Granny Smith apple
• 10 ounce (1 can) white chunk chicken breast, drained, broken up into pieces
• baby spinach leaves , optional
• 4 croissants or soft dinner rolls , optional

Instructions

1. In a medium bowl, mix together the mayo, yogurt, mustard, onion powder, salt, and pepper. Taste and adjust seasoning, if necessary. Gently fold in the cranberries, pecans, apple, and chicken.
2. Eat as is or place on sliced croissants with some baby spinach or lettuce.

recipe adapted  >>>>>  here

Recipes Cookbook - Avocado Black Bean Quesadillas Recipe

Avocado Black Bean Quesadillas Recipe | #Chickenfajitarecipe #Whitechili #Tacotuesdayrecipes #Easyvegetarianrecipes #Chickenquesadillarecipes #Chickenfajitaquesadillas #Vegetarianmeals #Meatlessmeals #Vegetarianrecipesdinner #Meatlessdinners #Mexicanricecasserole #Vegetarianmexicanrecipes

Ingredients

• 1/2 onion sliced
• 1/2 bell pepper sliced
• 1 tablespoon olive oil
• 1/2 cup black beans drained
• 1 tablespoon taco seasoning
• 4 medium soft flour tortillas
• 2 avocados peeled, halved, seeded and sliced
• 1/4 cup minced cilantro
• 1 lime cut in half
• 1 cup light Mexican Cheddar or mozzarella cheese
• oil or cooking spray for grilling

Instructions

1. In a medium pan over medium-high heat, saute onion and bell pepper in 1 tablespoon oil for 2-3 minutes or until tender. Add the black beans and taco seasoning. Cook for another minute. Transfer mixture into a small bowl and set aside. 
2. Rinse and wipe down pan and return to heat. Drizzle with a light layer of oil or spray with cooking spray. 
3. In a small bowl, lightly mash the avocados with a fork. Stir in cilantro and juice of 1/2 lime, season with salt and pepper to taste. Spread a quarter of mashed avocado onto half of a tortilla. Top with bean mixture and 1/4th cup of cheese. Fold the tortilla closed over the veggies. Repeat until all tortillas are filled and all fillings are used. 
4. Cook on medium-high heat for 2-3 minutes per side or until the outside is crispy and cheese has fully melted. Serve with your favorite salsa or sour-cream, Enjoy!

Recipe Adapted : here

Recipes Cookbook - Easter Chocolate Lasagna

Easter Chocolate Lasagna | #Chickencasserolerecipes #Roundsteakandgravy #Ketoairfryerrecipes #Leftoverchickenrecipes #Chickencordonbleucasserole #Buntcakerecipes #Turtlecheesecakerecipes #Oreofudgecheesecake #Blueberrycheesecakecrumbcake #Bananapuddingcheesecakerecipe #Samoacheesecakerecipe #Oreodessert

Ingredients

• Oreo Crust:
• 36 Oreo cookies
• ½ unsalted butter-melted
• Cream Cheese Layer:
• ½ cup unsalted butter-softened
• 1 cup powdered sugar
• 8 oz cream cheese-softened
• 1 teaspoon vanilla
• 1 cup Cool Whip
Chocolate Pudding Layer:
• 2 (3.9 oz.) packages chocolate instant pudding
• 2 and 3/4 cups cold milk
Topping:
• 2 cups Cool Whip
• 1 ½ cups crushed Oreo
• Peeps bunnies, Easter egg candies…

Instructions

1. In a food processor finely crushed Oreo cookies into fine crumbs. If you don’t have food processor, place Oreo cookies into ziplock bag and crush the cookies with a rolling pin.
2. Using a fork mix crushed Oreo with melted butter, then press the mixture into the bottom of 9 x 13 inches dish. Place in the fridge to firm.
3. Beat cream cheese, softened butter, sugar and vanilla until it’s light and creamy. Stir in 1 cup Cool Whip. Spread the mixture over the crust and place in the fridge.
4. In a medium bowl mix chocolate instant pudding with 2 and 3/4 cups cold milk. Whisk for a few minutes until the pudding starts thickening. Spread the pudding over the cream cheese layer. Place in the fridge for 10 minutes.
5. Spread 2 cups Cool Whip on top and sprinkle with crushed Oreo. Refrigerate at least 4 hours before serving.
6. Garnish with Peeps and Easter egg candies.

Recipe has been adapted from >>>>>  here

Recipes Cookbook - Blackened Shrimp Avocado Cucumber Bites

Blackened Shrimp Avocado Cucumber Bites | #Cookingrecipes #Seafoodrecipes #Saladrecipes #Stuffedpeppers #Vegetarianrecipes #Ethnicrecipes #Cookingrecipes #Seafoodrecipes #Appetizersnacks #Saladrecipes #Appetizerrecipes #Vegetarianrecipes

Ingredients

• For the shrimp and cucumber bites:
• 1 tablespoon oil
• 1 tablespoon creole seasoning
• 1 pound shrimp, peeled and deviened
• 1 cucumber, sliced
• 1/4 cup remoulade sauce (optional)
For the avocado sauce:
• 1 avocado, mashed
• 1 green onion, thinly sliced or chopped
• 2 tablespoons cilantro and/or parsley, chopped
• 1 tablespoon lemon juice
• salt and cayenne to taste

Instructions

1. For the shrimp and cucumber bites:
2. Toss the shrimp in the oil and the seasoning and cook in a preheated (medium-high heat) heavy bottomed pan/skillet until slightly blackened, about 2-3 minutes per side.
3. Assemble the bites with cucumber slices, topped with avocado sauce, shrimp and remoulade sauce.
4. For the avocado sauce:
5. Mix everything and enjoy!

recipe adapted  >>>>>  here

Recipes Cookbook - Grilled Zucchini Hummus Wrap

Grilled Zucchini Hummus Wrap |#Veganeating #Vegetariandishes #Meatlessmeals #Veganfoods #Veggierecipes #Vegandinners #Vegetariandishes #Vegancooking #Vegandinners #Healthyrecipes #Meatlessmeals #Veganburgers

 

Ingredients

• 1 zucchini, ends removed and sliced
• salt and pepper to taste
• 1 tablespoon olive oil
• 1 tomato, sliced or handful of cherry tomatoes
• 1/8 cup sliced red onion
• 1 cup kale, tough stems removed
• 2 slices white cheddar or chipotle gouda cheese
• 2 large Udi's gluten free tortillas
• 4 tablespoons hummus

Instructions

1. Heat a skillet or grill to medium heat.
2. Remove the ends from the zucchini and slice length wise into strips. Toss sliced zucchini in olive oil and sprinkle with salt and pepper.
3. Place sliced zucchini directly on grill and let cook for 3 minutes, turn and cook for 2 more minutes.
4. Set zucchini aside.
5. Place the tortillas on grill for approximately one minute, or just until grill marks are visible and tortillas are pliable.
6. Remove tortillas from grill and assemble wraps, 2 tablespoons of hummus, one slice of cheese, zucchini slices, 1/2 cup kale, onion and tomato slices.
7. Wrap tightly and enjoy immediately.

Recipe adapted >>>>>  here

Recipes Cookbook - Italian Skillet Chicken with Tomatoes and Mushrooms

Italian Skillet Chicken with Tomatoes and Mushrooms |#Australianmeatpie #Cookingrecipes #Dinnerrecipes #Healthyrecipes #Chickendishes #Pastarecipes #Barramundirecipes #Dinnerideas #Parmesancrustedpotatoes #Cookingrecipes #Dinnerrecipes #Healthyrecipes

Ingredients

• 4 large chicken cutlets (boneless skinless chicken breasts cut into 1/4-inch thin cutlets)
• 1 tbsp dried oregano, divided
• 1 tsp salt, divided
• 1 tsp black pepper, divided
• 1/2 cup all-purpose flour, more for later
• Private Reserve Extra Virgin Olive Oil (buy here)
• 8 oz Baby Bella mushrooms, cleaned, trimmed, and sliced
• 14 oz grape tomatoes, halved
• 2 tbsp chopped fresh garlic
• 1/2 cup white wine
• 1 tbsp freshly squeezed lemon juice (juice of 1/2 lemon)
• 3/4 cup chicken broth
• Handful baby spinach (optional)

Instructions

1. Pat chicken cutlets dry. Season on both sides with 1/2 tbsp dried oregano, 1/2 tsp salt and 1/2 tsp black pepper. Coat the chicken cutlets with the flour; dust off excess. Set aside briefly.
2. Heat 2 tbsp olive oil in a large cast iron skillet with a lid like this one. Brown the chicken cutlets on both sides (3 minutes or so). Transfer the chicken cutlets to a plate for now.
3. In the same skillet, add more olive oil if needed. Add the mushrooms and saute briefly on medium-high (about 1 minute or so). Then add the tomatoes, garlic, the remaining 1/2 tbsp oregano, 1/2 tsp salt, and 1/2 tsp pepper, and 2 tsp flour. Cook for another 3 minutes or so, stirring regularly.
4. Now add the white wine, cook briefly to reduce just a little; then add the lemon juice and chicken broth.
5. Bring the liquid to a boil, then add the chicken back in the skillet. Cook over high heat for 3-4 minutes, then reduce the heat to medium-low. Cover and cook for another 8 minutes or until the chicken is fully cooked and its internal heat registers a minimum of 165 degrees F.
6. If you like, stir in a handful of baby spinach just before serving. Enjoy hot with your favorite small pasta like orzo and a crusty Italian bread!

recipe adapted  >>>>>  here

Recipes Cookbook - Mexican Quinoa Stuffed Peppers

Mexican Quinoa Stuffed Peppers |#Healthydinnerrecipesvegetarian #Stuffedsweetpotatorecipes #Veggiestuffedpeppers #Vegetarianmealshealthy #Meatlessstuffedpeppers #Veganstuffedpeppers #Veganchilieasy #Mealpreponabudgetfamilies #Bestveganchili #Individualfreezermeals #Healthyfreezermealsonabudget #Quinoastuffedpeppers

Ingredients

• 2 cups cooked quinoa
• 1 can black beans drained & rinsed
• 1 cup frozen sweet corn thawed
• 2 medium tomatoes diced
• 1/2 cup diced red onion about 1/2 a medium onion
• 1/4 - 1/2 cup chopped cilantro
• Juice of 2 limes
• 1 teaspoon ground chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon sea salt
• 6 sweet bell peppers
to serve
• 1 avocado sliced
• 1/2 cup vegan sour cream
• Cilantro

Instructions

1. Preheat the oven to 350ºF.
2. In a large mixing bowl, stir together quinoa, black beans, corn, tomatoes, onion and cilantro. Squeeze lime juice over the quinoa mixture and season with spices. Stir to combine.
3. Cut a circle around the tops of the peppers, and using the stem, pull out the seeds. Remove any remaining seeds and white parts with your fingers.
4. Stuff each pepper with the quinoa mixture and transfer to a baking dish. Add a splash of water to the dish (about 1/8" high) and bake on the center rack for 40 minutes. Remove and serve immediately with avocado, sour cream and cilantro!

RECIPE ADAPTED >>>>>  here