BALSAMIC MUSHROOMS AND ONIONS

BALSAMIC MUSHROOMS AND ONIONS



yield: 4 SERVINGS prep time: 5 MIN cook time: 15 MIN total time: 20 MIN

With just 3 ingredients and 10 minutes, whip up these easy Balsamic Mushrooms and Onions! A great topping for steak and chicken or an easy side dish.

INGREDIENTS:

  • 2 tablespoons olive oil
  • 1 pound white button mushrooms, halved
  • 1 onion, sliced
  • ½ teaspoon salt
  • 2 tablespoons balsamic vinegar


DIRECTIONS:

  1. In a medium skillet, heat oil over medium-high heat until shimmering. Add mushrooms and onion; sprinkle with salt and stir to combine.
  2. Reduce heat to medium. Cover and cook until liquid is released from mushrooms, about 5 – 7 minutes. Remove cover and continue to cook until liquid has evaporated and mushrooms and onions are softened and browned, about 3 -5 minutes.
  3. Add balsamic vinegar and stir until mushrooms and onions are coated evenly and the vinegar is heated through.
  4. Serve as an accompaniment to steak or chicken or as a healthy side dish (vegan and gluten free).


source :http://www.culinaryhill.com

Slow Cooker Chicken Tortellini Soup

Slow Cooker Chicken Tortellini Soup



Serves: 4

Ingredients

  • 1½ pounds boneless chicken breast
  • 3 medium carrots, peeled and diced
  • 3 stalks celery, diced
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 6 cups low sodium chicken broth
  • 1 cup water
  • 2 bay leaves
  • 1 teaspoon Italian seasoning, or more to taste
  • 2 cups cheese tortellini
  • chopped fresh parsley for serving, if desired
  • salt and pepper to taste



Instructions

  1. Add all of the ingredients to a slow cooker except for the tortellini.
  2. Cook on low for 6 hours.
  3. Remove the cooked chicken from the slow cooker and shred or cube and add back to the slow cooker.
  4. Add in the tortellini and cook for 15 minutes or until they are cooked all the way through.
  5. Season with salt and pepper to taste. Discard bay leaves and serve immediately with chopped parsley, if desired.


source : http://therecipecritic.com

Crockpot Turkey Breast

Crockpot Turkey Breast



Prep Time 10 mins
Cook Time 8 hr
Total Time 8 hr 10 mins
Servings: 4 -6 as a main dish

Ingredients

  • 1 (5-6 pounds) bone-in turkey breast completely thawed
  • 5 stalks celery
  • 2 yellow onions
  • ~12-15 baby carrots
  • 1 cup chicken broth
  • 6 tablespoons butter separate


Seasonings

  • 1 tablespoon dried minced garlic
  • 1 teaspoon seasoned salt
  • 1 teaspoon paprika
  • 1/2 teaspoon pepper
  • 1 teaspoon Italian seasoning
  • 1/4 teaspoon dried parsley
  • 1/4 teaspoon dried sage
  • Optional: 1/4 teaspoon dried thyme


Instructions

  1. Make sure the turkey breast is completely thawed -- this can take 1-2 days in the fridge so be prepared. It isn't food safe to thaw a turkey in the crockpot.
  2. Spray a large crockpot (I use a 6 quart crockpot) with nonstick spray.
  3. Place the celery at the bottom. Cut one yellow onion into large chunks and add it to the bottom. Add the baby carrots. Pour the chicken broth on top.
  4. Cut off the skin of the turkey breast (OR leave it on, whatever you prefer -- see last paragraph of blog post for more notes on this)
  5. Place the turkey breast, BREAST DOWN on top of the vegetables.
  6. Cut the other onion in half and place inside the turkey with 4 tablespoons butter.
  7. Stir together all of the seasonings and rub all over the turkey. If leaving the skin on, make sure to rub the seasonings under the skin.
  8. Melt the remaining 2 tablespoons of butter and, using a pastry brush, brush it all over the turkey.
  9. Cover the crockpot and cook on high for 1 hour and then low for 5-7 hours or until the turkey's internal temperature reaches 165 degrees F and it is very tender.
  10. Remove the turkey from the crockpot and turn so it is breast up.
  11. Start by removing the wishbone and then remove all the other bones. Take the large pieces of meat and slice them.
  12. Enjoy.


Recipe Notes
TO MAKE GRAVY: Remove the vegetables and strain out the remaining liquid in the slow cooker. Add that liquid to a small pot and allow to sit for 5-10 minutes or until all the fat comes to the surface. Remove the fat and allow the mixture to come to a simmer over medium-low heat. Stir constantly for about 5-10 minutes or until thickened. In a separate bowl, briskly whisk together 1 and 1/2 tablespoons cornstarch with 2 tablespoons cold water until completely smooth. Briskly whisk that mixture into the gravy and simmer over low heat until completely thickened. Add salt, pepper, and any other seasonings needed.


source : http://www.chelseasmessyapron.com

EASY CHICKEN PARMESAN

EASY CHICKEN PARMESAN



yield: 2-4 SERVINGS prep time: 5 MINUTES cook time: 30 MINUTES total time: 35 MINUTES

Easy Chicken Parmesan – this quick dinner recipe is totally foolproof. The chicken comes out moist every time! It’s the BEST chicken parmesan recipe we’ve ever had.

INGREDIENTS:

  • 1 pound Open Nature® boneless, skinless chicken breasts (about 2 full breasts)
  • 3/4 cup breadcrumbs
  • 1/4 cup grated parmesan cheese
  • 1 cup O Organics® pasta sauce (any flavor)
  • 1 cup O Organics® shredded mozzarella cheese
  • Pasta, for serving



DIRECTIONS:

  1. Preheat oven to 450°F. Spray a 9×9” pan with nonstick cooking spray.
  2. Depending on the sizes of your chicken breasts, slice each longwise into 4-6 ounce pieces.  Place breadcrumbs and parmesan cheese in a shallow dish and stir.
  3. Place each chicken breast into the breadcrumb mixture to thoroughly coat both sides. Place in pan. Bake for 15-20 minutes, or until they start to look done and crispy.
  4. Remove hot pan from the oven and top with pasta sauce and mozzarella cheese. Return to oven and bake an additional 5-10 minutes or until cheese is melted and chicken is cooked through. Serve over pasta, if desired. We also like to serve this with just a salad for a lower carb meal.



source : http://www.crazyforcrust.com

Chicken Frito Pie

Chicken Frito Pie



You're about to become famous among your friends for this recipe.

TOTAL TIME: 0:35PREP: 0:20LEVEL: EASYSERVES: 4

INGREDIENTS

  • 1 tbsp. extra-virgin olive oil
  • 2 boneless skinless chicken breasts
  • kosher salt
  • Freshly ground black pepper
  • 1 onion, chopped
  • 1 tbsp. ground cumin
  • 1 tbsp. chili powder
  • 1 15-oz. can fire-roasted tomatoes
  • 1 15-oz. can black beans, drained and rinsed
  • 1 c. corn kernels, fresh, canned, or frozen
  • 1 4-oz. can green chilis
  • 3 c. Fritos
  • 1 c. shredded Cheddar
  • 1 c. Shredded Monterey Jack
  • Sliced green onions, for garnish


DIRECTIONS

  1. Preheat oven to 350º. In a large oven-safe skillet over medium-high heat, heat oil. Add chicken and season with salt and pepper. Cook until golden and no longer pink, 8 minutes per side. Transfer to a plate to let rest 5 minutes, then slice.
  2. Add onion to skillet and season with salt, cumin, and chili powder. Cook until soft, 6 minutes. Add tomatoes and stir until combined, then add black beans, corn, and green chilis.
  3. Return cooked diced chicken to skillet and stir to combine. Simmer until thick, 15 minutes.
  4. Transfer mixture to a large bowl and layer half the Fritos on the bottom of skillet. Top with the chicken mixture, then sprinkle with cheddar, Monterey Jack, and remaining Fritos.
  5. Bake until cheese is melted and bubbly, 10 minutes.
  6. Garnish with green onions and serve.


source : http://www.delish.com

Philly Cheesesteaks

Philly Cheesesteaks



Prep Time 10 minutes
Cook Time 12 minutes
Servings 4

INGREDIENTS

  • 1 1/2  lbs. ribeye (may sub top sirloin or skirt steak), very thinly sliced*
  • olive oil
  • 1 large onion, thinly sliced
  • 2 green bell peppers, thinly sliced
  • 1 poblano pepper, thinly sliced
  • 3/4 cup freshly grated sharp cheddar cheese (or more to taste)
  • 1/3 cup roughly chopped  jarred cherry (pimento) peppers (optional)
  • 8 Sargento Provolone Cheese slices
  • 4 soft hoagie rolls


Marinade

  • 2 tablespoons Dijon mustard
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon salt
  • 1/2 tsp EACH  garlic pwdr, onion pwdr, dried thyme, dried parsley
  • 1/4 tsp EACH pepper, red pepper flakes


Spiced Mayonnaise

  • 1 tablespoon Reserved Spiced Mayonnaise (in directions)
  • 1/2 cup mayonnaise
  • Hot sauce to taste (optional)
  • Get Ingredients
  • these crazy tender, flavorful Philly Cheesesteak Sandwiches are the BEST EVER! The incredible marinated steak and spiced mayo set these worlds above other recipes I've tried. You seriously haven't tried Philly Cheesesteak Sandwiches until you try these - and so much easier than you think!


INSTRUCTIONS

  1. Whisk all the Marinade ingredients together in a Ziploc bag. Remove 1 tablespoon Marinade and add to a small bowl with 1/2 cup mayonnaise to make "Spiced Mayonnaise". Add hot sauce to mayonnaise if desired and store in the refrigerator.
  2. Add steak to Ziploc bag with remaining Marinade. Marinate 6 hours up to overnight. Remove steak from fridge 20-30 minutes before cooking.
  3. Preheat oven to 400 degrees F.
  4. Prepare hoagie rolls by slicing each in half horizontally. Hollow out bottom and top halves of bread, leaving about 1/2-inch-thick shell.
  5. Heat 1 teaspoon olive oil over in a large skillet over medium high heat until smoking. Pat excess marinade off steak and add to skillet. Cook undisturbed for 1 minute then continue to cook while stirring just until no longer pink, 1-2 minutes, chopping up meat with spatula as you cook. Remove to a paper towel lined plate. (You can also chop on a cutting board.)
  6. Wipe out skillet and heat one tablespoon olive oil over medium high heat. Add peppers and onion and cook 6-8 minutes or until softened. Add steak back to pan along with 3/4 cup cheddar, 1 tablespoon Spiced Mayonnaise, pimientos (optional). Stir just until steak is warmed through and cheese begins to melt, about 1 minute. Season with salt and pepper to taste.
  7. Spread each top and bottom half of hoagie roll with Spiced mayonnaise. Evenly divide beef mixture between bottom buns then top each with 2 slices provolone cheese. Bake hoagies open faced for 5 minutes or until cheese is completely melted. Replace top buns and eat immediately.


RECIPE NOTES

  1. *To thinly slice steak, freeze for 45-60 minutes.  After slicing, steak will continue to defrost in marinade.


source : http://carlsbadcravings.com

Creamy Garlic Mushroom Chicken

Creamy Garlic Mushroom Chicken



Prep time 10 mins
Cook time 15 mins
Total time 25 mins
Serves: 4-6

Tender and juicy chicken in the most amazing creamy and delicious garlic mushroom sauce! This makes one incredible 30 minute meal!

Ingredients

  • 1½ pounds boneless skinless chicken thighs, or breasts
  • 2 Tablespoons olive oil
  • 8 ounces sliced mushrooms
  • 3 garlic cloves, minced or whole (whatever your preference is)
  • 1 cup chicken broth
  • ½ cup heavy cream
  • 2 ounces cream cheese, softened
  • 1 teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1 Tablespoon flour


Instructions

  1. In a large skillet add olive oil and cook the chicken on medium high heat for 3-5 minutes on each side or until brown on each side and cooked until no longer pink in center. Remove chicken and set aside on a plate. Add the sliced mushrooms and garlic and cook for a few minutes until tender. Remove and set aside.
  2. To make the sauce add the chicken broth, heavy cream, cream cheese, garlic powder, salt and pepper. Cook over medium heat and whisk until smooth. Add the flour and continue to cook for 1-2 minutes until it starts to thicken. Add the mushrooms and garlic to the sauce followed by the chicken and coat in the creamy sauce. Heat for a couple of minutes and serve immediately.


source : http://therecipecritic.com

Skinny Slow Cooker Kung Pao Chicken

Skinny Slow Cooker Kung Pao Chicken



This delicious Skinny Slow Cooker Kung Pao Chicken is coated in a sweet and spicy sauce with tender vegetables and crunchy cashews.

Serves: 4 servings

Ingredients

  • ⅔ cup cornstarch or arrowroot powder
  • ¼ tsp black pepper
  • 1 lb boneless, skinless chicken breasts (about 2 pieces), cut into bite-sized chunks
  • 1 tablespoon avocado oil or olive oil
  • **4 - 6 dried red chili peppers (to taste) found in Asian supermarkets or the International section of a large chain grocery store - see NOTE
  • ⅔ cup roasted cashews (or roasted peanuts)
  • 1 red bell pepper, chopped into bite-sized pieces
  • 1 medium zucchini, chopped into halves


Sauce

  • ½ cup low-sodium soy sauce
  • ⅓ cup water
  • 3 Tablespoons honey
  • 3 Tablespoons hoisin sauce
  • 3 garlic cloves, minced
  • 1 tsp grated fresh ginger
  • ¼ - ½ teaspoon dried red pepper chili flakes


Cornstarch slurry

  • 2 Tablespoons cornstarch or arrowroot powder
  • 2-3 Tablespoons water (plus more as needed to thin out consistency of sauce)


Instructions

  1. In a large zip-top bag, toss in chicken, cornstarch and black pepper. Shake until well-coated.
  2. Heat a large skillet over medium-high heat. Cook chicken about 2-3 minutes on each side, until lightly browned. Transfer chicken into slow cooker.
  3. In a medium bowl, whisk together the soy sauce, water, honey, hoisin sauce, galic, ginger and red pepper chili flakes and pour over chicken.
  4. Cover and cook on LOW for 2.5 - 4 hours or HIGH for 1.5 - 3 hours. (SEE NOTE)
  5. About 30 minutes before serving, whisk together the cornstarch and water in a small bowl. Stir into the slow cooker. Add the dried red chili peppers, red bell peppers, zucchini and cashews.
  6. Cover and cook on HIGH for another 20-30 minutes or until the vegetables are tender and the sauce has thickened up. (Add more water to thin out sauce to your preferred consistency).
  7. Sprinkle with sesame seeds, green onions and serve over rice, quinoa or zoodles, if desired.


Notes
**If you can't find dried red chili peppers, leave out and add an additional ½ - 1 teaspoon red pepper chili flakes
**If your slow cooker runs hot, be sure to check on chicken earlier as it may cook faster than the suggested cooking times.


source : http://therecipecritic.com

HOMEMADE GLUTEN FREE MAC AND CHEESE

HOMEMADE GLUTEN FREE MAC AND CHEESE



COURSE: GLUTEN FREE  CUISINE: AMERICAN

This cheesy, warm dish is the ultimate in comfort food!

INGREDIENTS

  • 1 box gluten free macaroni
  • 2 Tablespoons coconut oil
  • 2 cups milk
  • 3 Tablespoons butter
  • 2 Tablespoons white rice flour
  • 1 ½ cups cheddar cheese
  • ½ cup parmesan cheese
  • ½ tablespoon sea salt
  • 2 tablespoon rosemary optional
  • Medium size saucepan
  • Cast iron skillet
  • Large bowl
  • whisk


INSTRUCTIONS

  1. Fill the saucepan with filtered water and bring to a boil. Add the macaroni and oil and cook for about 8 minutes, stirring occasionally. You want the pasta al dente; soft, but with a little bit of bite to it. The oil helps to keep the gluten free pasta from sticking together.
  2. While the pasta is cooking, melt the butter in the skillet over medium low heat. Once it’s melted, sprinkle the rice flour on top of the butter and whisk vigorously to combine. Cook for 1 minute while whisking.
  3. Add the milk to the butter mixture and whisk well to combine. Continue whisking as it cooks and thickens, about 8 minutes.
  4. Add the salt and rosemary to the sauce and stir well to combine. Add more salt to taste if needed.
  5. Drain the pasta and add it to a large mixing bowl. Pour the sauce over the pasta and add the cheddar cheese. Gently stir everything to combine.
  6. Pour the mac and cheese into a well greased 9x13 baking dish. Sprinkle the parmesan cheese on top of the macaroni and bake at 375 for 20 minutes, or until the cheese is melted and bubbly.



source :https://agirlworthsaving.net

Sweet Potato Hash Egg Cups

Sweet Potato Hash Egg Cups



PREP TIME 10 mins
COOK TIME 15 mins
TOTAL TIME 25 mins
Serves: 8

Ingredients

  • ½ cup grated sweet potatoes (~1 small sweet potato)
  • ¼ cup cheddar cheese
  • ½ tablespoon garlic
  • 8 large eggs
  • salt and pepper, to taste


Instructions

  1. Preheat oven to 375ºF and spray a muffin tin with coconut oil cooking spray. Alternatively, place paper liners in the muffin tin so clean up is easy!
  2. Peel a medium sweet potato and use a cheese grater to grate potato.
  3. Place ½ cup grated sweet potato, ¼ cup cheddar cheese, and ½ tablespoon minced garlic in a bowl and mix until combined.
  4. Using a tablespoon as your scooper, scoop one heaping tablespoon of sweet potato mixture on the bottom of 8 muffin tins.
  5. Crack a large egg on top of each cup and season with salt and pepper to taste.
  6. Bake eggs at 375ºF for 13-15 minutes or until eggs are at desired consistency.


Notes
Reheat the next day in the microwave on high for 30-60 seconds.

Nutrition Information
Serving size: 1 egg cup Calories: 103 Fat: 6 Carbohydrates: 4 Sugar: 1 Fiber: 1 Protein: 8


source : http://fitfoodiefinds.com

Thai Yellow Curry Turkey Meatballs

Thai Yellow Curry Turkey Meatballs



Prep Time10 min Cook Time20 min Total Time30 min
Serves 4

Tender turkey meatballs take on Thai flavors! These Thai yellow curry turkey meatballs are broiled until golden and smothered in curry sauce and vegetables. Serve over cauliflower rice for a tasty Paleo or Whole30 meal!


For the Meatballs

  • 1 Small Onion, grated
  • 1 Egg, lightly beaten
  • Salt & Pepper
  • 2 Tablespoons Fresh Cilantro
  • 2 Teaspoons Curry Paste
  • ½ Cup Almond Flour
  • 1 Pound Ground Turkey, preferably dark meat


For the Curry

  • 2 Teaspoons Extra Light Olive Oil
  • 3 Heads Baby Bok Choy, thinly sliced
  • 2 Large Carrots, peeled and sliced on the bias
  • 3 Tablespoons Yellow Curry Paste
  • 1 Can Coconut Milk, full-fat or light


Instructions

  1. Preheat the broiler.
  2. In a large bowl, combine the grated onion, egg, salt, pepper, cilantro, curry paste, and almond flour. Add in the ground turkey and gently mix it all together until well combined.
  3. Scoop meatballs (I use a medium-sized cookie scoop) onto a foil or silicone-lined baking sheet. Broil the meatballs for 10-15 minutes, or until golden brown and firm to the touch.
  4. While the meatballs are cooking, make the curry sauce. Heat the olive oil over high heat in a medium-large skillet. Add in the bok choy and carrots and sauté for 5-6 minutes or until beginning to soften. Add 2 tablespoons water and cover the pan for 2-3 minutes. Remove the lid and allow any remaining water to evaporate.
  5. Stir in the curry paste until the vegetables are coated, then pour in the coconut milk. Turn the heat to low and bring the sauce to a low simmer.
  6. Simmer the sauce for 2-3 minutes and then add in the meatballs.
  7. Serve the curry over rice or cauliflower rice for Paleo/Whole30. Top with cilantro leaves for garnish, if desired.


source : http://fashionablefoods.com

CROCK POT BOURBON CHICKEN

CROCK POT BOURBON CHICKEN



PREP TIME 5 mins
COOK TIME 2 hours
TOTAL TIME 2 hours 5 mins
Recipe type: Main
Serves: 4 servings

Delicious Crock Pot Bourbon Chicken the entire family with love!

INGREDIENTS

  • 1 lb boneless, skinless chicken, cut into bite-size pieces
  • ½ c teriyaki sauce
  • ½ c chicken broth (or bourbon)
  • 2 T honey
  • 1 t mustard
  • ½ c brown sugar
  • 1 t garlic powder
  • 2 T dried minced onions
  • ⅛ t ground ginger
  • rice, prepared


INSTRUCTIONS

  1. Spray your crock pot with cooking spray
  2. Place your chicken pieces in your crock pot
  3. Mix together remaining ingredients, except for rice, until well blended
  4. Pour over chicken
  5. Cover and cook for 2-4 hours on low.
  6. *Note: If you need a longer cook time, don't cut your chicken until just before serving - Also, if your sauce is not as thick as you would like, please see the note at the bottom of this post.*
  7. Serve over rice


source : http://www.recipesthatcrock.com

AUTHENTIC ITALIAN SUNDAY GRAVY (NANA'S MEAT SAUCE)

AUTHENTIC ITALIAN SUNDAY GRAVY (NANA'S MEAT SAUCE)



COURSE: PASTA
CUISINE: ITALIAN
PREP TIME: 10 MINUTES
COOK TIME: 2 HOURS
TOTAL TIME: 2 HOURS 10 MINUTES
SERVINGS: 8 PEOPLE

This Authentic Italian Sunday Gravy is what I grew up eating every week. Nana's tomato meat sauce holds a fond place in my heart, and her recipe lives on to this day in my recipe box. It's my most requested recipe and today I'm sharing it with you.

INGREDIENTS

  • 2 tbsp olive oil
  • 1 lb meaty pork neck bones or 1 lb pork spareribs
  • 1 lb beef stew meat
  • 1 lb Italian sausage (spicy or mild) based on personal preference
  • 4 cloves garlic peeled and left whole
  • ¼ cup tomato paste
  • 3-28 oz. cans peeled Italian tomatoes
  • 1 cup water
  • 6 leaves fresh basil torn into small pieces
  • Salt and Pepper
  • 1 tablespoon sugar more or less based on the flavor of your tomatoes
  • Parmesan shaved, for topping
  • Pasta


INSTRUCTIONS

  1. Heat the oil in a large heavy pot over medium heat.
  2. Pat the pork dry and put the pieces in the pot.
  3. Cook turning occasionally, for about 15 minutes or until nicely browned on all sides.
  4. Transfer pork to a plate.
  5. Brown the beef in the same way and add it to the plate.
  6. Place the sausages in the pot and brown on all sides.
  7. Set the sausages aside with the pork and beef.
  8. Drain off most of the fat from the pot.
  9. Add the garlic and cook for about 2 minutes or until golden.
  10. Remove and discard the garlic.
  11. Stir in the tomato paste and cook for 1 minute.
  12. Puree the tomatoes in your blender and add them to the pot. Or for a chunkier sauce, just mash up the tomatoes with your hand and add them to the pot.
  13. Add the water; and salt, pepper and sugar to taste.
  14. Add the pork, veal, sausages, and basil and bring the sauce to a simmer.
  15. Partially cover the pot and cook over low heat, stirring occasionally, for at least 2 hours.
  16. If the sauce becomes too thick, add a little more water.
  17. At the end, adjust your seasonings one more time, add basil leaves and serve over your favorite pasta, topped with shaved Parmesan



source : http://www.platingsandpairings.com

Balsamic Garlic Grilled Mushroom Skewers

Balsamic Garlic Grilled Mushroom Skewers



Prep Time: 10 minutes
Marinate Time: 30 minutes
Cook Time: 10 minutes T
otal Time: 20 minutes
Servings: 4

Smoky grilled balsamic and garlic marinated mushroom skewers!

ingredients

  • 2 pounds mushrooms, sliced 1/4 inch thick
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon soy sauce (or tamari)
  • 3 cloves garlic, chopped
  • 1/2 teaspoon thyme, chopped
  • salt and pepper to taste


directions

  1. Marinate the mushrooms in the mixture of the remaining ingredients for 30 minutes.
  2. Skewer the mushrooms and grill over medium-high heat until just tender and slightly charred, about 2-3 minutes per side.
  3. Nutrition Facts: Calories 62, Fat 0.8g (Saturated 0, Trans 0), Cholesterol 0, Sodium 233mg, Carbs 9g (Fiber 2g, Sugars 5g), Protein 7g


source :http://www.closetcooking.stfi.re

HONEY GARLIC BUTTER SALMON IN FOIL

HONEY GARLIC BUTTER SALMON IN FOIL



Honey Garlic Butter Salmon In Foil in under 20 minutes, then broiled (or grilled) for that extra golden, crispy and caramelised finish! So simple and only 4 main ingredients, with minimal clean up!
Serves: 8

INGREDIENTS

  • ¼ cup butter
  • ⅓ cup honey
  • 4 large cloves garlic, crushed
  • 2 tablespoons fresh lemon juice (juice of ½ a lemon)
  • 1.2kg | 2½ pound side of salmon
  • Sea salt, to taste
  • Cracked pepper, to taste (optional)
  • Lemon slices (to serve)
  • 2 tablespoons fresh chopped parsley


INSTRUCTIONS

  1. Position a rack in the middle of the oven. Preheat oven to 375°F | 190°C. Line a baking tray / sheet with a large piece of foil, big enough to fold over and seal to create a packet (or 2 long pieces of foil over lapping each other lengthways to create your salmon packet, depending on the width of you fillet).
  2. In a small saucepan, melt the butter over low-medium heat. Add the honey, garlic and lemon, and whisk until the honey has melted through the butter and the mixture is well combined.
  3. Place the salmon onto lined baking tray | sheet. Pour the butter/honey mixture over the salmon, and using a pastry brush or spoon, spread evenly over the salmon. Sprinkle with a good amount of salt (about 2 teaspoons) and cracked pepper. Fold the sides of the foil over the salmon to cover and completely seal the packet closed so the butter does not leak.
  4. Bake until cooked through (about 15-18 minutes, depending on the thickness of your fish and your preference of doneness). Open the foil, being careful of any escaping steam, and grill / broil under the grill / broiler for 2-3 minutes on medium heat to caramelise the top. Garnish with parsley and serve immediately with lemon slices.



source : https://cafedelites.com


Oven Roasted Herb and Garlic Parmesan Potatoes

Oven Roasted Herb and Garlic Parmesan Potatoes



Prep time 5 mins
Cook time 20 mins
Total time 25 mins
Recipe type: Side
Serves: 6 servings

These Oven Roasted Herb and Garlic Parmesan Potatoes are the perfect side dish to whatever you're making for dinner tonight! Perfectly crispy on the outside and light and fluffy on the inside!

Ingredients

  • 2 pounds Yukon gold potatoes, halved or quartered depending on size
  • 3 tbsp olive oil
  • 1 tbsp chopped fresh herbs (rosemary and thyme)
  • 1 tsp kosher salt
  • 1 tsp garlic powder
  • ⅓ cup shredded Parmesan cheese (REAL Parmesan)


Instructions

  1. Preheat oven to 375 degrees.
  2. Combine fresh herbs, salt, garlic powder, and Parmesan cheese in a small bowl. Set aside.
  3. Place potatoes in a large bowl and drizzle with olive oil. Toss to coat.
  4. Sprinkle with the seasoning mixture, tossing to coat once again.
  5. Spread potatoes in a single layer on a baking sheet. Sprinkle on any seasoning left in the bowl.
  6. Bake for 20 to 30 minutes, depending on size, or until potatoes are tender.
  7. Serve immediately.


source : http://www.momontimeout.com

BRUSCHETTA STUFFED BALSAMIC CHICKEN

BRUSCHETTA STUFFED BALSAMIC CHICKEN



Prep Time 10 min
Cook Time 50 min
Total Time 1 hr
YIELDS SERVES 6
Cuisine: Italian | Recipe Type: Dinner

Bruschetta Stuffed Balsamic Chicken - This is the juiciest chicken you will ever have! Baked in a delicious balsamic mixture and stuffed with fresh tomatoes, basil, and mozzarella, this chicken recipe is just finger-licking GOOD!

Ingredients

  • 2 tomatoes, diced (about 2 cups)
  • 1/3-cup packed fresh basil ribbons
  • 1 cup shredded part skim mozzarella cheese, divided
  • 6 (4-ounces each) skinless, boneless chicken breasts
  • salt and fresh ground pepper, to taste
  • 2 tablespoons extra virgin olive oil
  • 1/4-cup balsamic vinegar
  • 1/3-cup low sodium, fat free chicken broth
  • 3 garlic cloves, minced
  • 1 teaspoon Italian Seasoning

Instructions

  1. Preheat oven to 350F.
  2. In a mixing bowl, combine tomatoes, 1/2 cup cheese and basil; stir just until combined and set aside.
  3. Pound each chicken breast to 1/4-inch thickness, being careful not to tear or rip through.
  4. Season chicken with salt and pepper.
  5. Spoon previously prepared tomato mixture over each chicken breast. You don't have to use all the stuffing - any leftovers can be spooned over chicken right before baking.
  6. Roll up the chicken breasts, wrapping them tightly, and secure ends with toothpicks.
  7. Heat extra virgin olive oil in a stovetop and oven safe large skillet.
  8. Add prepared chicken breasts to hot oil and cook over medium-high heat for about 6 minutes, or until lightly browned on all sides.
  9. In the meantime, prepare the Balsamic sauce.
  10. In a medium bowl combine balsamic vinegar, chicken broth, garlic, and Italian seasoning; whisk until thoroughly combined.
  11. Remove chicken from heat.
  12. If you have some extra tomato mixture, spoon it over the chicken.
  13. Pour prepared balsamic sauce over chicken.
  14. Transfer to oven and bake for 20 minutes; remove from oven, flip the chicken over, and return to oven for 15 more minutes.
  15. Sprinkle with remaining mozzarella cheese and continue to bake for 5 more minutes.
  16. Remove from heat and let stand for a few minutes.
  17. Serve with pasta, rice, vegetables, or a fresh salad.



Notes
NUTRITIONAL INFO PER SERVING

  • WW SmartPoints: 5
  • Calories 219.2
  • Total Fat 9.2 g
  • Saturated Fat 3.0 g
  • Cholesterol 65.4 mg
  • Sodium 452.3 mg
  • Total Carbohydrate 4.0 g
  • Dietary Fiber 0.5 g
  • Sugars 0.0 g Protein 28.1 g



source : http://diethood.com


BBQ CHICKEN TOSTADAS

BBQ CHICKEN TOSTADAS



Pick up a rotisserie chicken from the store, use up leftovers, or even make a new batch in your slow cooker to make this easy dinner recipe the family will love.
Recipe type: Chicken, Dinner
Serves: 4

Ingredients

  • 8 tostada shells (or 8 corn tortillas, brushed lightly with olive oil and baked for 3-5 minutes per side, until crispy)
  • 3 cups cooked and shredded chicken
  • 1½ cups of your favorite barbecue sauce, divided
  • 2 cups shredded cheese (Mary uses mozzarella in the cookbook, but I have also used cheddar, Monterey Jack, or a blend)
  • 3 green onions, very thinly sliced (optional)


Instructions

  1. Preheat your oven to 350°F. Lay out the tostada shells (or baked tortillas) on two rimmed baking sheets.
  2. Combine the chicken and 1 cup of the barbecue sauce in a small bowl, and stir to coat.
  3. Divide the chicken between the tostada shells and top with the cheese (about ¼ cup on each)/
  4. Bake for 6 to 8 minutes, just until the cheese is melted.
  5. Remove from the oven and drizzle with the remaining ½ cup barbecue sauce. Sprinkle with green onions, if desired.


source : http://cupcakesandkalechips.com

sesame garlic chicken

sesame garlic chicken



Prep time 10 mins
Cook time 30 mins
Total time 40 mins
Serves: 4

ingredients

  • 1½ to 2 lbs chicken breasts, boneless and skinless, cut into cubes
  • ¼ cup flour
  • salt and pepper to taste
  • 1 tbsp sesame oil
  • 1 tbsp olive oil
  • sesame seeds


For sauce

  • 7 cloves garlic, minced
  • 1 tbsp sesame oil
  • 1 tbsp honey
  • 1 tbsp soy sauce
  • ½ cup chicken broth
  • 1 tbsp cooking sherry


instructions

  1. Preheat oven to 400 F degrees.
  2. In a large oven proof skillet, heat the 1 tbsp olive oil together with the 1 tbsp of sesame oil.
  3. In a large bowl toss the chicken with the flour, salt and pepper. Make sure each piece of chicken is coated with the flour mixture.
  4. Cook the chicken on each side until light and golden, about 2 to 3 min per side.
  5. In a small bowl whisk all the sauce ingredients together.
  6. Pour the sauce over the chicken in the skillet and sprinkle sesame seeds over and stir.
  7. Place the skillet in the oven and cook for 20 minutes.
  8. Serve warm over a bed of rice or with a side salad.


nutrition information
Calories: 431 Fat: 16.7 g Saturated fat: 2.1 g Carbohydrates: 12.4 g Sugar: 4.5g Sodium: 518mg Protein: 56.7 g Cholesterol: 146 mg


source : http://www.jocooks.com

HONEY ROASTED BUTTERNUT SQUASH WITH CRANBERRIES AND FETA

HONEY ROASTED BUTTERNUT SQUASH WITH CRANBERRIES AND FETA



INGREDIENTS

  • 1 LARGE BUTTERNUT SQUASH, PEELED + CHOPPED
  • A HEARTY DRIZZLE OF OLIVE OIL [APPROX 1-2 TBSP]
  • SALT, PEPPER, AND GARLIC POWDER, TO TASTE
  • 2 CUPS FRESH CRANBERRIES
  • 2-3 TBSP HONEY [OR EXTRA, TO TASTE]
  • 1/4 CUP FINELY CRUMBLED FETA
  • GROUND CINNAMON, TO TASTE [OPTIONAL BUT DELICIOUS!]
  • FRESH OR DRIED PARSLEY, TO GARNISH [OPTIONAL]


INSTRUCTIONS

  1. PRE-HEAT OVEN TO 400 DEGREES F.
  2. LIGHTLY DRIZZLE OR SPRITZ A BAKING SHEET WITH OLIVE OIL.
  3. ADD CUBED SQUASH TO THE SHEET ALONG WITH ANOTHER DRIZZLE OF OLIVE OIL.
  4. SPRINKLE WITH A LIGHT LAYER OF SALT, PEPPER, AND GARLIC POWDER, BASED ON TASTE PREFERENCE.
  5. ROAST AT 400 F FOR 25 MINUTES ON THE CENTER RACK.
  6. AT THE 25 MINUTE MARK, PULL OUT THE OVEN RACK, AND ADD YOUR FRESH CRANBERRIES TO THE ROASTING PAN.
  7. RETURN TO THE OVEN FOR 10-15 MINUTES OR UNTIL THE CRANBERRIES HAVE STARTED TO SOFTEN AND BURST A BIT, RESEMBLING REALLY JUICY CRAISINS VS FRESH FIRM CRANBERRIES.
  8. REMOVE FROM OVEN AND ADD A SPRINKLE OF CINNAMON [APPROX 1/8-1/4 TSP DEPENDING ON PREFERENCE] ALONG WITH FETA AND HONEY. I LISTED THE HONEY MEASUREMENTS I USED, BUT DEPENDING ON WHETHER YOU USED FRESH CRANBERRIES OR DRIED, SWEETEN TO TASTE.
  9. GARNISH WITH PARSLEY FOR A BURST OF COLOR AND DIG IN WHILE IT'S HOT!


Let’s ramble about nutrition! Sooooo I read somewhere that when honey is cooked it loses a lot of it’s coveted antibacterial properties, boo. I still bake with it because it’s an awesome natural sweetener and I adore it so, but if I have the option to keep it as close to raw as possible, I do. Hence adding the honey after roasting the squash and cranberries in this recipe. The fruit and veggie medley is still just warm enough to allow the honey to cover the dish as a deliciously sweet glaze, but not so scorching that it’s spending 30+ minutes in my oven losing all it’s fabulous benefits.


source : http://peasandcrayons.com

Slow Cooker Korean Beef

Slow Cooker Korean Beef



Prep time 10 mins
Cook time 4 hours
Total time 4 hours 10 mins
Serves: 4

Amazing and flavorful beef that slow cooks to tender melt in your mouth perfection! This will be one of the best meals that you will make!


Ingredients

  • 1 ½ pounds Flank Steak
  • ¼ cups cornstarch
  • 2 tablespoons Sesame Oil
  • ½ teaspoons mince Garlic, Cloves
  • ½ cups Soy Sauce
  • ½ cup beef broth
  • ¾ cups Brown Sugar
  • ¼ cup onion, chopped
  • ¼ teaspoon red pepper flakes
  • sesame seeds and green onions, for garnish


Instructions

  1. Cut flank steak into thin strips. In a ziplock bag add flank steak pieces and cornstarch. Shake to coat.
  2. Add sesame oil, minced garlic, soy sauce, beef broth, brown sugar, onion, and red pepper flakes to the slow cooker. Stir ingredients. Add coated flank steak and stir again until coated in the sauce.
  3. Cook for high 2-3 hours or on low 4-5 hours until cooked throughout and tender. Can serve over rice and garnish with green onions.


source : http://therecipecritic.com

Slow Cooker Honey Teriyaki Chicken

Slow Cooker Honey Teriyaki Chicken



Prep time 10 mins
Cook time 4 hours
Total time 4 hours 10 mins
Serves: 4-6

This recipe is so easy to throw into your slow cooker and the honey teriyaki flavor is our of this world! The chicken cooks to perfection and will be one of the best things that you will make!


Ingredients

  • 4 boneless chicken breasts, about 2 pounds
  • ½ cup soy sauce
  • ½ cup honey
  • ¼ cup rice wine vinegar
  • ¼ cup onion, chopped
  • 2 garlic cloves, minced
  • ¼ teaspoon pepper
  • ¾ teaspoon ground ginger
  • ¼ cup water
  • 3 Tablespoons Cornstarch
  • Optional garnish: green onions, sesame seeds


Instructions

  1. Spray your slow cooker with cooking spray and place the chicken breasts in the bottom. In a small bowl whisk the soy sauce, honey, rice wine vinegar, onion, garlic, pepper and ginger. Pour over the chicken breasts.
  2. Cook on high for 3-4 hours or low for 4-5 or until chicken is cooked throughout and shreds easily. Once the chicken is cooked, remove with a slotted spoon and shred on a plate.
  3. Pour the sauce into a medium sauce pan. In a small bowl, whisk together the water and cornstarch. Slowly whisk into the sauce on medium high heat. Continue to whisk and let it boil until the honey teriyaki sauce starts to thicken. About 2 minutes.
  4. Add the chicken back to the slow cooker and pour the sauce on top stirring to coat. Serve over rice and garnish if desired.


source : http://therecipecritic.com

Creamy Tuscan Garlic Chicken

Creamy Tuscan Garlic Chicken



Creamy Tuscan Garlic Chicken has the most amazing creamy garlic sauce with spinach and sun dried tomatoes. This meal is a restaurant quality meal ready in 30 minutes!

Prep time 10 mins
Cook time 15 mins
Total time 25 mins
Serves: 4-6

Ingredients

  • 1½ pounds boneless skinless chicken breasts, thinly sliced
  • 2 Tablespoons olive oil
  • 1 cup heavy cream
  • ½ cup chicken broth
  • 1 teaspoon garlic powder
  • 1 teaspoon italian seasoning
  • ½ cup parmesan cheese
  • 1 cup spinach, chopped
  • ½ cup sun dried tomatoes


Instructions

  1. In a large skillet add olive oil and cook the chicken on medium high heat for 3-5 minutes on each side or until brown on each side and cooked until no longer pink in center. Remove chicken and set aside on a plate.
  2. Add the heavy cream, chicken broth, garlic powder, italian seasoning, and parmesan cheese. Whisk over medium high heat until it starts to thicken. Add the spinach and sundried tomatoes and let it simmer until the spinach starts to wilt. Add the chicken back to the pan and serve over pasta if desired.


Notes
*If you are serving over pasta and like it saucy, definitely double the sauce.



source : http://therecipecritic.com

Mexican Street Corn Pasta Salad

Mexican Street Corn Pasta Salad



Prep Time 25 mins
Total Time 25 mins
Servings: 6 -8 as a side

Ingredients
Salad

  • 2 cups miniature farfelle pasta uncooked
  • 3 cups either 2 (15-ounce) cans, or 3-4 corns on the cob)
  • 1 large avocado
  • 3 green onions
  • 1/2 bunch cilantro
  • 1 tablespoon finely chopped jalapeno
  • 6-8 strips hardwood smoked bacon
  • 1/2 cup Cotija cheese (or queso fresco or feta -- add cheese to preference (we like 1/2 cup)
  • Optional: 1/2 canned cup black beans

Dressing

  • 1/2 cup full fat regular mayo no substitutes
  • 3 tablespoons freshly squeezed lime juice and 1/4 teaspoon lime zest
  • 1/8 teaspoon ground cumin
  • 1/4 teaspoon paprika
  • 1/2 teaspoon chili powder
  • 1 teaspoon Sriracha or hot sauce
  • Pinch of salt and ground black pepper


Instructions

  1. Cook the pasta according to package directions. Drain and rinse under cold water. Make sure the pasta is completely dry.
  2. Corn: if using corn on the cob: Heat the grill to medium. Pull back the husks to the base and take off all the silk from each ear of corn. Fold back the husks into place.
  3. Place the ears of corn in a large bowl of water with 1 tablespoon of salt for 10 minutes and then remove from water and shake to dry. Place the corn on the grill, cover the grill, and cook for 15-20 minutes turning the corn every 5 minutes.
  4. You'll know the corn is done when the kernels are tender and easily pierced with a fork.
  5. Alternative #1: use pre-roasted canned corn -- drain and allow to dry. Alternative #2: use regular canned corn: heat a large cast iron skillet on medium high heat for 3-4 minutes or until very hot. Drain corn and place in a single layer and cook for about 5 minutes stirring once in between or until browned. Avoid stirring too often as this will keep the corn from getting a good roast.
  6. Meanwhile prep the veggies: chop the avocado into small pieces, chop the green onions, coarsely chop the cilantro, very finely chop the jalapeno, and cook then crumble the bacon. Crumble the cheese. Add black beans if desired.
  7. In a large bowl combine the completely dry and cooled pasta, cooled corn, avocado, onions, cilantro, jalapeno, bacon, and cheese.
  8. Toss together.
  9. In a small bowl combine all of the dressing ingredients and whisk together until completely combined.
  10. Toss with the salad and enjoy!


Recipe Notes
The focus of this pasta salad is more on the corn that the pasta. If you want a more "pasty-y" salad, increase by 1 cup dry noodles. You will also probably want to do more dressing.


source :http://www.chelseasmessyapron.com

One Pot Cajun Chicken and Sausage Alfredo Pasta

One Pot Cajun Chicken and Sausage Alfredo Pasta



Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Yield: 8-10 servings


Ingredients

  • 4 tablespoons of extra virgin olive oil
  • 1 pound of chicken, cut into bite sized pieces
  • 1/2 teaspoon of kosher salt
  • freshly ground black pepper to taste
  • 14 oz smoked sausage, sliced on the diagonal
  • 4 cloves of garlic, minced
  • 1 quart of low-sodium chicken broth
  • 2 1/2 cups of heavy cream
  • 1 pound of dried penne pasta
  • 1 1/2 tablespoons of Cajun seasoning plus more for topping
  • 4 oz of freshly shredded parmesan cheese
  • 1 cup of Italian flat leaf parsley, minced



Instructions

  1. Start with a large covered cooking pot.
  2. Season chicken with salt and pepper and brown in olive oil over medium high heat.
  3. Add sausage and continue to cook until lightly browned.
  4. Stir in garlic and cook for for about two minutes.
  5. Add chicken broth, heavy cream, dried pasta and cajun seasoning to pot.
  6. Stir together and bring to a simmer over medium high heat.
  7. Reduce heat to low and let cook covered for 15-20 minutes, or until pasta is tender.
  8. Remove pot from heat and stir in parmesan cheese.
  9. Stir in chopped parsley and sprinkle with additional cajun seasoning to taste.


source : http://www.number-2-pencil.com