Recipes Cookbook - Creamy Garlic Parmesan Chicken

Creamy Garlic Parmesan Chicken |#Shrimpdinnerideas #Lasagnasoupeasy #Creamygarlicparmesanchicken #Groundbeefrecipeshealthy #Quickandeasydinnerrecipes #Souprecipeshealthy #Bakedchickenrecipes #Lowcarbmeals #Healthychickenrecipes #Ketochickenrecipes #Ketodinnerrecipes #Airfryerrecipes

 

  Ingredients

• 4 small-medium chicken breasts or 2 large halved
• salt and pepper to taste
• 2 tablespoons olive oil
• 3-4 cloves garlic minced
• 1 cup light cream or half & half, or heavy cream
• 1 tablespoons Italian seasoning or oregano
• 1/2 cup parmesan cheese grated
• 1 cup spinach chopped (optional)

  Instructions

1. Season chicken with salt and pepper. Heat olive oil in a large heavy skillet or pan. Add chicken to the pan and cook for 5-6 minute per side or until the outside is golden and the chicken is cooked through (cooking times will vary depending on the thickness of the chicken breasts).
2. Remove chicken from the pan, reduce heat to low-medium, and add garlic; stir for 30 seconds. Add the cream or half and half, Italian seasoning, and parmesan cheese. Stir to combine. Stir in 1 cup of chopped spinach if desired. Simmer for another 2-3 minutes.
3. Return chicken to the pan and simmer for another minute then turn off heat. Spoon sauce over chicken. Serve with pasta or veggies.

recipe adapted  >>>>>  here

Recipes Cookbook - NO-BAKE STRAWBERRY CHEESECAKES

NO-BAKE STRAWBERRY CHEESECAKES |#Nothingbundtcakesrecipecopycat #Caramelapplesheetcake #Redvelvetcakewithchocolatechips #Redvelvetbundtcakewithcreamcheese #Nobakestrawberrycheesecake #Redvelvetnothingbundtcakerecipe #Peachcobblercheesecake #Healthydessertrecipes #Dessertideas #Easycheesecakerecipes #Easydeserts #Strawberrydessertrecipes

 

 

Ingredients

• 1 cup strawberry puree, strained
• 12 oz. cream cheese
• 1 1/2 cups cool whip (or real whipped cream)
• 1/2 cup powdered sugar, sifted
• 1 cup crushed graham cracker crumbs
• 12 strawberries
• Whipped cream, optional garnish

Instructions

1. Puree strawberries and push through a fine mesh strainer to remove seeds
2. In a large bowl combine cream cheese and strawberry puree.
3. Slowly add powdered sugar and mix until light and fluffy.
4. Fold cool whip into strawberry mixture until completely combined.
5. Evenly distribute graham cracker crumbs in the bottom of 6 small jars.
6. Distribute evenly into jars on top of graham cracker crumbs, cover and refrigerate 3 hours or overnight.
7. Top with strawberries & canned whipped cream.

recipe adapted  >>>>>  here

Rated 4.9/5 based on 173 customer reviews

Recipes Cookbook - Hawaiian Cheesecake Salad

Hawaiian Cheesecake Salad |#Ambrosiafruitsalad #Fruitdesserts #Puddingfruitsaladrecipe #Jellosaladrecipes #Waldorfsaladwithyogurt #Hawaiianfruitsaladrecipes #healthydessertrecipes #Dessertideas #Easydeserts #Strawberrydessertrecipes #Freshstrawberryrecipes #7upbiscuits

Ingredients

• 1 (8-ounce) package cream cheese
• 1 (3.4-ounce) package instant cheesecake pudding, unprepared
• 1 cup International Delight French Vanilla Creamer (liquid)
• 1 pound strawberries, hulled and sliced
• 4 mandarin oranges, peeled and sectioned
• 1 (20-ounce) can pineapple tidbits, drained
• 3 kiwi, peeled and cut into half moons
• 2 mangoes, cut into bite size chunks
• 1 banana, cut into coins
• juice of 1/2 lemon

Instructions

1. In a medium tall bowl (I use my 8 cup measuring cup), using an electric mixer, whip cream cheese until it becomes smooth. It may bind up in the beaters, but continue as is and it will loosen up.
2. Add the dry pudding mix. Beat until well combined.
3. With the mixer on low, slowly add the creamer to the cream cheese mix. Add it about a tablespoon at a time and then mix until it becomes a smooth mixture and all of the creamer has combined into the cream cheese, repeat until all of the creamer has been added to the mixture. Whip until smooth.
4. In a large bowl, combine strawberries, oranges, pineapple, kiwi and mango.
5. Add the cheesecake mixture to the fruit. Gently fold cheesecake mixture into fruit.
6. In a small bowl combine the banana coins and the lemon juice. Toss until well coated, drain the excess lemon juice. Gently fold the banana into the cheesecake salad.
7. Chill until ready to serve or serve immediately.

Recipe adapted >>>>>  here

Recipes Cookbook - Keto Chicken Parmesan

Keto Chicken Parmesan |#Ketodinnerrecipes #Eggplantparmesan #Longhornparmesancrustedchicken #Ketobrownieseasy #Lowcarbdessertseasy #Ketoparmesancrustedchicken #Ketocheeseburgercasserole #Lowcarbdinner #Easyketomeals #Healthycasserolerecipes #Easydinnerrecipeshealthy #Ketochickenparmesancasserole

Ingredients

• 3 Chicken Breast, cut in half lengthwise
• 2 Eggs, beaten
• 1/2 teaspoon Italian seasoning
• 1 Cup Parmesan Cheese, Pre-shredded
• 3/4 Cup Marinara sauce
• 12 Ounces Fresh Mozzarella, sliced into 12 slices

Instructions

1. Heat a non-stick skillet over medium heat and pre-heat the oven to 375F
2. Combine the eggs and the Italian seasoning in medium sized bowl. Add the Parmesan cheese to another bowl. Coat the chicken cutlets in the egg mixtures, then into the parmesan, being sure to coat the chicken well.
3. Spray the skillet with cooking spray and cook the coated chicken on each side for 3 minutes. Remove to a baking dish.
4. Spoon 2 tablespoons of marinara on top of each cutlet, followed by 2 ounces of fresh mozzarella.
5. Bake in the pre-heated oven for 10 minutes or until the cheese melts. Serve

recipe adapted  >>>>>  here

Recipes Cookbook - Peanut Butter Chia Pudding

Peanut Butter Chia Pudding |#Ketochiaseedrecipes #Ketochiapuddingbreakfast #Raspberrychiapudding #Ketochiapuddinglowcarb #Chiaseedpuddingketolowcarb #Ketoovernightchiapudding #Pumpkinspicechiapudding #Veganchiapudding #Raspberrychiapudding #Veganglutenfreerecipes #Mangochiaseedpudding #Chiaseedsrecipes

Ingredients

• 2 Tablespoons peanut butter
• 1/4 teaspoon vanilla
• 1 cup unsweetened almond milk
• 1 Tablespoon maple syrup or honey
• 3 Tablespoons chia seeds
• Toppings: extra peanut butter, cacao nibs and berries

Instructions

1. Whisk together almond milk, chia seeds, maple syrup, peanut butter and vanilla. This takes a little effort because the peanut butter tends to stick together, but keep stirring until it’s dispersed. Let mixture sit for five minutes and whisk again to remove any clumps. Place in fridge to set for at least 30 minutes, but up to 12 hours.
2. When ready to enjoy, top with toppings of choice: I like a drizzle of peanut butter, cacao nibs and berries, but banana slices would be delicious as well.

recipe adapted >>>>>  here

Recipes Cookbook - Tomato Basil Turkey Meatloaf

Tomato Basil Turkey Meatloaf |#Smokedsalt #Cookingrecipes #Healthydietrecipes #Wholefoodrecipes #Dinnerrecipes #Meatrecipes #Whole30turkeymeatloaf #Tomatobasilmeatloaf #Cleaneatingrecipesfordinner #Whole30groundturkeyrecipes #Turkeymeatloafpaleo #Tomatobasilturkeymeatloaf

Ingredients

• 1 pound ground turkey
• ¼ cup ALMOND FLOUR
• 2 tablespoons TOMATO PASTE
• 3 tablespoons chopped fresh basil
• 1 egg
• 1 teaspoon GARLIC POWDER
• 1 teaspoon salt
• Topping:
• 2 tablespoons tomato paste
• ¼ cup CHOPPED TOMATOES
• 1 tablespoon APPLE CIDER VINEGAR
• 1 tablespoon chopped basil
• Pinch of salt

Instructions

1. Preheat oven to 400 degrees. In a bowl combine turkey, almond flour, 2 tablespoons tomato paste, 3 tablespoons chopped basil, egg, garlic powder and 1 teaspoon salt. Mix until evenly combined. Ball up all of the meat mixture and place on a foil lined baking sheet, then form it into a loaf shape, about 8 inches x 4 inches in shape.
2. In a small bowl combine 2 tablespoons tomato paste, chopped tomatoes, apple cider vinegar, 1 tablespoon chopped basil and pinch of salt. Spoon this mixture over the meatloaf and spread evenly over the top. Bake for 30 minutes.

recipe adapted  >>>>>  here

Recipes Cookbook - banana oatmeal muffins blender recipe

banana oatmeal muffins blender recipe |#Breakfastideashealthy #Overnightoats #Healthybreakfastrecipes #Veganbreakfast #Healthybreakfastonthego #Chiaseedpuddingalmondmilk #Brownsugarcinnamonoatmeal #Cinnamonrolloatmeal #Cinnamonoatmealrecipes #Oatmealrecipesbreakfast #Cookingrecipes #Dessertrecipes

Ingredients

• 2 cups oats — quick cooking or old fashioned
• 2 large very ripe bananas
• 2 large eggs
• 1 cup plain nonfat Greek yogurt
• 2 to 3 tablespoons honey*
• 1 1/2 teaspoons baking powder — I prefer aluminum free
• 1/2 teaspoon baking soda
• 1/2 teaspoon pure vanilla extract
• 1/8 teaspoon kosher salt
• Up to 1/2 cup mix-ins: chocolate chips — mini or regular, chopped dark chocolate, nuts, dried cranberries, or blueberries (fresh or frozen and rinsed)

Instructions

1. Preheat the oven to 400 degrees F. Lightly grease a 12-cup standard muffin tin or line with paper liners. If using liners, lightly grease them as well. Set aside.
2. Place the all ingredients but the mix-ins in a blender or the bowl of a food processor fitted with the steel blade: oats, bananas, eggs, Greek yogurt, honey, baking powder, baking soda, vanilla extract, and salt. Blend or process on high, stopping to scrape down and stir the ingredients once or twice as needed, until the batter is smooth and the oats have broken down almost completely, about 3 minutes. By hand, stir in the mix-ins. If the batter is warm from the appliance’s motor, the chocolate chips may melt and swirl as they are stirred. If this bothers you, let the batter cool for 10 minutes before adding them.
3. Divide the batter among the prepared muffin cups, filling each no more than three-quarters of the way to the top. Sprinkle with additional chocolate chips or nuts as desired. Bake for 15 minutes, until the tops of the muffins are set and a toothpick inserted in the center comes out clean. Place the pan on a wire rack and let the muffins cool in the pan for 10 minutes. They will deflate but still taste delicious. Remove from the pan and enjoy!

recipe adapted >>>>>  here