Saucy Pork Chops Gluten Free

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Ingredients
4 bone-in pork loin chops (8 ounces each)
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons canola oil
2 cups ketchup
1/2 cup packed brown sugar
1 teaspoon liquid smoke, optional

Directions
Sprinkle pork chops with garlic powder, salt and pepper. In a large skillet, brown chops in oil on both sides; drain.
In a small bowl, combine the ketchup, brown sugar and liquid smoke if desired. Pour half of the sauce into a 3-qt. slow cooker. Top with pork chops and remaining sauce. Cover and cook on low for 4-5 hours or until meat is tender. Yield: 4 servings.



Source: http://www.tasteofhome.com/recipes/saucy-pork-chops

Paleasgna Recipe No Pasta, Low Carb, lots of Veggies

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Ingredients
1 white onion, diced
1 pound of extra lean turkey, or ground sirloin
1 15oz can diced tomatoes, low sodium
3 tbsp tomato paste
3 tbsp Italian spice blend
1 tsp salt
1/2 tsp pepper
2 cloves garlic, crushed
1 pound of zucchini and/or yellow squash, cut into medallion rounds
1/2 cup raw goat cheese, shredded
2 cups Greek yogurt
1 head broccoli, roughly chopped
1 egg


Directions:
In a large skillet or sauce pan, heat 1 tablespoon of olive oil and add the diced onions. Sautee on medium-high until softened, about 3-5 minutes. Add the ground turkey, canned tomato and tomato paste, spices, salt, pepper, and crushed garlic. Continue to cook all ingredients until the turkey is cooked through. Set aside when done.
In a medium bowl, combine raw goat cheese, Greek yogurt, broccoli pieces, and egg. Mix well.
Preheat oven to 375 degrees. Lightly grease the bottom of a 13 x 9 Pyrex glass baking dish. Place a layer of zucchini and squash rounds evenly across the bottom, making a sort of liner.
Add a layer of turkey-tomato sauce on top of the zucchini. Top that with some of the broccoli and yogurt mixture, as shown above. Continue with this layering process until you have used all of your ingredients.
Top the entire dish with more shredded goat cheese, if desired.
Bake for 45 to 60 minutes. Remove from oven and allow to sit for 10 minutes before serving.

Source: http://viralpinterest.com/paleasgna-no-pasta-low-carb-lots-of-veggies/

Enchilada Casser-Ole

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Ingredients

  • 1 pound lean ground beef (90% lean)
  • 1 large onion, chopped
  • 2 cups salsa
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1/4 cup reduced-fat Italian salad dressing
  • 2 tablespoons reduced-sodium taco seasoning
  • 1/4 teaspoon ground cumin
  • 6 flour tortillas (8 inches)
  • 3/4 cup reduced-fat sour cream
  • 1 cup (4 ounces) shredded reduced-fat Mexican cheese blend
  • 1 cup shredded lettuce
  • 1 medium tomato, chopped
  • 1/4 cup minced fresh cilantro


Directions
In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the salsa, beans, dressing, taco seasoning and cumin. Place three tortillas in an 11-in. x 7-in. baking dish coated with cooking spray. Layer with half of the meat mixture, sour cream and cheese. Repeat layers.
Cover and bake at 400° for 25 minutes. Uncover; bake 5-10 minutes longer or until heated through. Let stand for 5 minutes; top with lettuce, tomato and cilantro. Yield: 8 servings.

Source: http://www.tasteofhome.com/recipes/enchilada-casser-ole-

Chewy Chocolate Chip Cookies

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Recipe type: Cookie
Cuisine: Dessert


Ingredients
¾ cup unsalted butter, softened
¾ cup brown sugar, packed
¼ cup granulated sugar
1 egg
2 teaspoons vanilla extract
2 cups all purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
½ teaspoon salt
1 cup bittersweet chocolate chips


Instructions
Preheat oven to 350°.
Sift flour, cornstarch, baking soda and salt. Set aside.
Cream butter and sugars until light and fluffy. Mix in egg and vanilla until completely incorporated. Add flour mixture in 3 additions; scraping down the bowl after each addition. Mix in chocolate chips.
Either grease cookie sheets or cover in parchment paper.
Drop 1 tablespoon sized balls onto cookie sheet about 2 inches apart. These cookies will spread!
Bake 8-10 minutes in preheated oven. Kelsey’s instructions caution us not to bake longer than 10 minutes. Kelsey and I obviously share an abhorrence of crunchy cookies!
Let cool 5 minutes on the baking sheet and then transfer to a wire rack to cool completely. If you are impatient and try to eat them before they are cool (we’ve all been this person!), the cookies will fall apart and they will seem underdone.

Source: http://americanheritagecooking.com/2013/06/chewy-chocolate-chip-cookies/

Diablo Shrimp Fettuccine Bonefish Grill Recipes

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Low-carb Breakfast Burrito

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Serves: 1increase servings


Ingredients
1 tsp Coconut Oil, Organic
1 tsp Cumin
1 tsp Garlic Powder
1 tsp Onion Powder
1 tsp Paprika
1/4 lb Ground Beef, or ground turkey
1/8 cup Red Onion, julienned
3 whole Eggs, Pastured
1 tsp Cilantro, for garnish


Process
Brown ground beef or turkey in a skillet over medium heat.
One the meat is no longer pink, season with cumin, onion powder, garlic powder, paprika, salt, and pepper.
Once mixed, set aside.
Whisk eggs in a small mixing bowl.
Heat coconut oil in a large nonstick skillet over medium-low heat.
Pour eggs into skillet, making sure they a spread out in a thin, even layer.
Slow cook eggs, without flipping, for 6 minutes.
Gently slide eggs onto a plate.
Top with the seasoned meat, guacamole, salsa, onion, and garnish with cilantro.

Notes
Be sure to thoroughly grease your pan before adding the eggs. We typically spread the coconut oil around with a high heat silicone spatula—making several passes to ensure the oil coats the pan evenly.

Source: http://www.primalpalate.com/paleo-recipe/breakfast-burrito/

Corn Tortilla Chicken Lasagna

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Ingredients:

36 corn tortillas (6 inches)
6 cups shredded or cubed cooked chicken breast
2 cans (one 28 ounces, one 16 ounces) kidney beans, rinsed and drained
3 jars (16 ounces each) salsa
3 cups (24 ounces) sour cream
3 large green peppers, chopped
3 cans (3.8 ounces each) sliced ripe olives, drained
3 cups (12 ounces) shredded Monterey Jack cheese
3 cups (12 ounces) shredded cheddar cheese


How to make Corn Tortilla Chicken Lasagna:

In each of two greased 13-in. x 9-in. baking dishes, arrange six tortillas. Top each with 1 cup chicken, 2/3 cup kidney beans, 1 cup salsa, 1/2 cup sour cream, 1/2 cup green pepper, about 1/3 cup olives, 1/2 cup Monterey Jack cheese and 1/2 cup cheddar cheese. Repeat layers twice.
Cover and bake at 350° for 25 minutes. Uncover; bake 10-15 minutes longer or until cheese is melted. Let stand for 10 minutes before serving. Yield: 2 casseroles (12 servings each).

Source: http://www.evernewrecipes.com/pasta-noodle-recipes/corn-tortilla-chicken-lasagna-recipe.html

Spinach + Tomato Quesadilla with Pesto

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Gluten-free (with gluten-free tortilla)
Makes 2 servings

Ingredients
1 roma tomato, thinly sliced
Baby spinach
Pesto
Feta crumbles
Shredded mozzarella
2 large flour or gluten-free tortillas


Directions
Place a tortilla on a skillet over medium heat, and spread a layer of pesto on top.
Add a light layer of mozzarella cheese, then feta.
Add tomato slices, spinach, and top with another layer of mozzarella cheese.
Place the other tortilla on top, heat for about 5 minutes, flip, and heat for another 5 minutes or until cheese has melted.

Source: http://www.thegardengrazer.com/2013/04/spinach-tomato-quesadilla-with-pesto.html

Zucchini-Crust Vegetarian Pizza Margherita

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(Makes 2-4 servings, depending on what you serve with it.)


Crust Ingredients:
4 cups grated then chopped fresh zucchini (one large zucchini about a foot long, or several smaller ones)
1/2 cup finely grated low-fat Mozzarella blend
5 T almond meal
3 T finely grated Parmesan
1 tsp. dried Greek or Turkish oregano
1/2 tsp. garlic powder
pinch of salt
1 egg, beaten

Sauce Ingredients:
1 can (14.5 oz.) good quality petite diced tomatoes, drained
1 T olive oil, divided
2 large garlic cloves, minced
1/2 tsp. Italian seasoning
salt and pepper to taste

Pizza Toppings:
3 oz. part-skim fresh Mozzarella, sliced and then pulled apart into chunks
10-15 large fresh basil leaves


Instructions:
Preheat the grill or oven to 450F/230C.

Grate zucchini, using a food processor or the large side of a hand grater, then chop the grated zucchini.  (I did this with a steel blade in the food processor, but you could chop with a large knife if you don't have a food processor.)  Place the chopped zucchini in a microwave-safe bowl and microwave on high for about 5 minutes.  Then drain the cooked zucchini into a colander that's lined with cheesecloth or a kitchen towel.  Let zucchini drain until it's cool enough to handle.

While the zucchini cools, make the tomato sauce.  First, drain the tomatoes into a colander placed in the sink.  While the tomatoes drain, chop the garlic, heat half the olive oil in a very small frying pan, and saute garlic just until it's fragrant.  Add the drained tomatoes and Italian seasoning and let the sauce simmer on very low heat until the crust is done.  (Just before using the sauce, stir in the rest of the olive oil and season to taste with salt and pepper.)

When zucchini is cool, squeeze out as much water as you can and place the zucchini in a bowl.  Add the finely grated Mozzarella, almond meal, Parmesan, dried oregano, garlic powder, salt, and beaten egg and stir until the ingredients are combined.

Spray a baking sheet with olive oil or nonstick spray and divide the crust mixture into two balls.  Use your fingers to press out the crust mixture into two circles, being careful not to make the edges too thin (or they will burn).  Bake crust on a pizza stone (on a covered grill or in the oven) just until the crust is firm and starting to brown (about 12-13 minutes.)  You can also bake this in the oven without a pizza stone, but it will take a little longer to cook.

Spread each small pizza with half the sauce, then top with half the basil leaves and half the fresh Mozzarella chunks.  Put pizzas back into the oven or on the grill and cook just until the cheese is nicely melted, about 3-5 minutes more.  Serve hot.

Source: http://www.kalynskitchen.com/2012/08/zucchini-crust-pizza-margherita.html

The Real Italian Crockpot Lasagna

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Ingredients:

  • 1 pound Italian sausage (Replace meat with spinach for a healthier option)
  • 1 onion, chopped
  • 2 teaspoons minced garlic
  • jar of spag sauce 35 plus ounces
  • 1 1/2 teaspoons salt
  • 1 teaspoon dried oregano
  • 1 (12 ounce) package  lasagna noodles (I like wheat)
  • 12 ounces cottage cheese
  • 1/2 cup grated Parmesan cheese
  • 16 ounces shredded mozzarella cheese


Directions:
In a large skillet over medium heat cook the Italian sausage, onion, and garlic until brown.
Then drain fat.
Add the tomato sauce, tomato paste, salt, and oregano and stir.
(You can also use jar sauce here or your home made sauce)

In a large bowl mix together the cottage cheese, grated Parmesan cheese, and shredded mozzarella cheese.
I prefer to mix in some provolone as well
 Spoon a layer of the meat mixture onto the bottom of the slow cooker.
Add a double layer of the uncooked lasagna noodles.  Add some of  the cheese mixture.
Repeat the layering of sauce, noodles, and cheese until all the ingredients are used.
Cover, and cook on LOW setting for 4 to 6 hours.

Source: http://freerecipebox.wordpress.com/2013/12/29/main-course-crockpot-lasagna/

Spaghetti Squash Pesto Pasta With Chard & Sun Dried Tomatoes

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Ingredients

1 jar of Spinach & Pepita Pesto
1 spaghetti squash, cut in half and seeded
1 cup sun dried tomatoes
1 bunch of chard, chopped
Olive oil, for roasting and for the pan
Freshly grated Parmesan (optional)
salt & pepper, to taste


Instructions

Preheat your oven to 375 degrees.
Cut your spaghetti squash in half lengthwise, and scoop out the seeds.
Lay face up on a baking sheet. Drizzle some olive oil over the top and sprinkle some salt and pepper on each half.
Put your squash in the oven to cook for 45-50 minutes. You will know it is done when a fork punctures the flesh of the squash easily.
While your squash is cooking, make up a batch of this Spinach & Pepita Pesto
Once you squash is done, set it aside and allow it to cool just enough so that you wont burn yourself while handling it.
Heat up a little bit of olive oil in a sauce pan.
Once your oil is hot, add in your chard and your sun dried tomatoes. Cook just enough for the chard to wilt and the tomatoes to become aromatic.
Using a fork, scoop the flesh of the squash away from the skin. It should separate and look like noodles. Scoop it directly into the pan with the tomatoes and chard.
Once all of your squash is in the pan, add in your pesto.
Using a spaghetti rake, work the pesto into the spaghetti squash mixture until it is evenly distributed.
Serve right away, and garnish with some freshly grated Parmesan cheese.
Enjoy!

Source: http://soletshangout.com/spaghetti-squash-pesto-pasta-with-chard-sun-dried-tomatoes-gluten-free-paleo-vegan-option/

Artichoke-Spinach Lasagna

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YIELD: 8 servings COOK TIME: 90 min


Ingredients

1 medium onion, chopped (½ cup)
4 cloves garlic, finely chopped
1 can (14 oz) vegetable broth
1 tablespoon chopped fresh or 1 teaspoon dried rosemary leaves
1 can (14 oz) artichoke hearts, drained, coarsely chopped
1 box (9 oz) frozen chopped spinach, thawed, squeezed to drain
1 jar (15 to 17 oz) roasted garlic Parmesan or Alfredo pasta sauce
9 uncooked lasagna noodles
3 cups shredded mozzarella cheese (12 oz)
1 package (4 oz) crumbled herb-and-garlic feta cheese (1 cup)
Rosemary sprigs, if desired
Lemon wedges, if desired


Directions
                    
1 Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.

2 Spray 12-inch skillet with cooking spray; heat over medium-high heat. Add onion and garlic; cook about 3 minutes, stirring occasionally, until onion is crisp-tender. Stir in broth and rosemary. Heat to boiling. Stir in artichokes and spinach; reduce heat. Cover; simmer 5 minutes. Stir in pasta sauce.

3 Spread 1/4 of the artichoke mixture in bottom of baking dish; top with 3 noodles. Sprinkle with 3/4 cup of the mozzarella cheese. Repeat layers twice. Spread with remaining artichoke mixture; sprinkle with remaining mozzarella cheese. Sprinkle with feta cheese.

4 Cover and bake 40 minutes. Uncover and bake about 15 minutes longer or until noodles are tender and lasagna is bubbly. Let stand 10 to 15 minutes before cutting. Garnish with rosemary sprigs and lemon wedges.

Stir in 1/2 cup cut-up pitted kalamata, Greek or ripe olives with the pasta sauce.

Serves 8

1 Serving Calories350 ( Calories from Fat120), Total Fat13g (Saturated Fat8g, Trans Fat0g ), Cholesterol40mg Sodium950mg Total Carbohydrate38g (Dietary Fiber5g   Sugars9g ), Protein20g

Source: http://www.keyingredient.com/recipes/661122843/artichoke-spinach-lasagna/

Seafood spaghetti (Tallarines con mariscos) Latin Meals

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Yield: For 8-10 people


Ingredients

  • 2-3 tablespoons of oil
  • 1 medium white onion, diced
  • 1 head of garlic, about 15-20 cloves, crushed
  • 4 tablespoons finely chopped cilantro
  • 2 tablespoons finely chopped parsley
  • 1 tablespoon dried oregano
  • ½ tablespoon cumin powder
  • 2-3 teaspoons of ground achiote or annatto powder
  • 1 teaspoon chili powder, adjust to your preference
  • 2 (14.5 oz ) cans of Hunt’s Diced Tomatoes
  • 1 cup of seafood or fish broth, can also use chicken/vegetable broth
  • 1 (6 oz ) can of Hunt’s Tomato Paste
  • ½ lb of fish, cleaned and cut into medium chunks – I used cod
  • ½ lb of mussels, cleaned and beards removed
  • ½ of clams, cleaned
  • 1 lb of medium to jumbo sized shrimp, shells on or off
  • ¼ lb of calamari, cleaned and sliced
  • ¼ lb bay scallops
  • 16 ounce/1 lb of spaghetti or fettuccine pastas, cooked according to package instructions
  • Salt to taste

To serve:

  • KRAFT 100% Grated Parmesan Cheese
  • Finely chopped cilantro
  • Chopped green onions


Instructions


  • Heat the oil over medium heat in a large pan.
  • Add the diced onions, crushed garlic, chopped cilantro, chopped parsley, dried oregano, cumin powder, annatto powder, chili powder, and a little bit of salt. Cook for about 5 minutes or until the onions are translucent and soft.
  • Add the diced tomatoes and cook for another 5 minutes, stirring occasionally.
  • Add the broth and the tomato paste, mix well and cook for another 10 minutes, stirring occasionally.
  • Add the fish and cook for about 5 minutes.
  • Next add the mussels and the clams, cook for about 3-5 minutes
  • Add the shrimp and cook for about 3-5 minutes, time will vary based on the size of shrimp.
  • Add the calamari and the bay scallops, cook for another 3-5 minutes or until all the seafood is fully cooked, but not overcooked. Taste and add salt or additional seasonings as needed.
  • Mix the seafood sauce with the cooked spaghetti.
  • Serve the seafood spaghetti sprinkled with chopped green onions, chopped cilantro, and KRAFT 100% grated parmesan cheese.

Thai peanut zucchini noodles

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Ingredients:

  • 2 medium zucchini
  • 1 carrot
  • 1 cup edamame, shelled
  • ¼ cup chopped cashews
  • ½ avocado, cubed
  • 1 tablespoon black sesame seeds
  • ½ cup assorted herbs (mint, basil, cilantro)
  • 1 tablespoon peanut butter
  • 1 tablespoon lime juice
  • ½ tablespoon honey
  • 1 teaspoon sesame oil
  • 1 clove garlic, minced
  • 1 teaspoon garlic chili paste


 Method:

In a small bowl, combine the peanut butter, lime juice, honey, sesame oil, garlic and chili paste.  Whisk to combine, then set aside while you prepare the rest of the ingredients.

Peel the zucchini and carrot, then using a julienne peeler and cut the vegetables into long strands.  In a medium bowl combine the zucchini, carrot, edamame and avocado, add a few tablespoons of the dressing and toss lightly to combine.  Garnish with the herbs, sesame seeds and cashews and serve

Source: http://www.scalingbackblog.com/savory-bites/thai-peanut-zucchini-noodles/

Potato Egg Bake

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MAKES: 8 servings
TOTAL TIME: Prep: 20 min. Bake: 35 min.


Ingredients
2 pounds Yukon Gold potatoes (about 6 medium), peeled and diced
1/2 cup water
1 cup frozen chopped broccoli, thawed
6 green onions, thinly sliced
1 small sweet red pepper, chopped
6 Eggland's Best® Eggs
8 egg whites
1 cup (8 ounces) 1% cottage cheese
1 cup (4 ounces) shredded reduced-fat cheddar cheese
1/2 cup grated Parmesan cheese
1/2 cup fat-free milk
2 tablespoons dried parsley flakes
1/2 teaspoon salt
1/4 teaspoon pepper


Directions
Place potatoes and water in a microwave-safe dish. Cover and microwave on high for 7 minutes or until tender; drain.
Spread potatoes in a 13-in. x 9-in. baking dish coated with cooking spray. Top with the broccoli, onions and red pepper.
In a large bowl, whisk the remaining ingredients until blended. Pour over vegetables. Bake, uncovered, at 350° for 35-40 minutes or until center is set. Yield: 8 servings.

Source: http://www.tasteofhome.com/recipes/potato-egg-bake

Easy Chicken Cacciatore Recipe

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Classic Italian dish prepared with tomatoes & herbs. Easy recipe to make. Serve over pasta or rice.


Ingredients

4 chicken breasts w/ skin – each cut in half
4-5 cloves garlic, chopped
1/4 cup olive oil
3/4 cup dry white wine
1/2 teaspoons salt
1/2 teaspoon black pepper
1/2 cup all purpose flour
1/2 cup red bell pepper, chopped
1/2 cup green bell pepper chopped
1 medium white onion, chopped
1 – 14.5 ounce can diced tomatoes (with liquid)
3/4 chicken broth
1 1/2 teaspoons dried oregano
Chopped fresh basil leaves
Chopped fresh parsley


Directions:

Season chicken with salt & pepper
Coat chicken breast with flour
In large frying pan, heat olive oil over medium high heat.
Add chicken to the pan & brown on both sides.  If the pan is not hot enough, you end up cooking the chicken rather than browning it.
Take chicken out and set aside
Add chopped peppers & onion & saute for 3 to 4 minutes.
Add chopped garlic & cook an additional 2 to 3 minutes.
Add wine. Cook until reduced by about 1/2  (4 to 5 minutes over medium-high heat)
Add the tomato, chicken broth & oregano.
Put chicken back in pan.
Cook over medium low heat until the chicken is cooked. (25 to 30 minutes)
A few minutes before serving, I chop 5 or 6 basil leaves and some parsley and throw into the sauce.
Spoon the sauce over the chicken and top a little chopped basil & parsley.

Tips:

If the sauce gets too thick at any point during cooking, add a few tablespoons of water or wine.
You can add mushrooms to the sauce about 15 minutes before serving.
Make sure and turn the chicken a few times to it cooks evenly.
You can also use drumsticks and thighs which tend to pick up the flavor of the sauce more than chicken breast.
You can also use a slow cooker – just brown the chicken prior to putting it in with the other ingredients.
If you like the flavor, add a sprig of fresh thyme while cooking.

Baked Lasagna Style Spagetti Squash

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6 servings


Ingredients:
  • 1 spaghetti squash, halved lengthwise and seeded
  • 1 onion, chopped
  • 2 tablespoons minced garlic
  • 2 (14 ounce) cans stewed tomatoes
  • 1 tablespoon dried basil
  • 1 cube vegetable bouillon
  • black pepper to taste
  • 1 (15 ounce) can black olives, chopped
  • 1 cup shredded mozzarella cheese
  • 1 cup shredded Parmesan cheese



Directions:

  • Preheat oven to 325 degrees F (165 degrees C). Spray a baking sheet with a thin layer of cooking spray. Place squash halves cut side down on the baking sheet.
  • Bake squash 35 minutes in the preheated oven, or until a knife can be easily inserted. Remove from oven, and cool.
  • Meanwhile, spray a non-stick saucepan with cooking spray. Over medium heat, saute the onion and garlic until golden brown. Stir in tomatoes, basil, bouillon cube, and black pepper. Cook for about 15 minutes, or until you have a medium thick sauce.
  • Remove squash strands with a fork, reserving the shells. Layer each half with a spoonful of the sauce, a layer of spaghetti squash strands, olives, and mozzarella cheese. Repeat layers until shells are full, or until all of the ingredients are used. Top with Parmesan cheese.
  • Bake for 20 minutes in the preheated oven, or until Parmesan cheese melts.


Source: http://allrecipes.com/recipe/baked-spaghetti-squash-lasagna-style/

Asian-Style Flank Steak

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Serves 6


Ingredients

  • 1/2 cup dry Sherry
  • 1/3 cup soy sauce
  • 2 tablespoons ketchup
  • 2 garlic cloves, minced
  • 1 1/2 tablespoons minced peeled fresh ginger
  • 1 tablespoon Asian sesame oil
  • 1 (1 1/2- to 1 3/4-pound) flank steak


Directions
1. Whisk first 6 ingredients in 13x9x2-inch glass baking dish. Add steak; turn to coat. Let marinate at room temperature 2 hours, turning occasionally.
2. Preheat broiler. Transfer steak to broiler pan. Drain marinade from dish into medium saucepan; boil 3 minutes. Broil steak until cooked to desired doneness, about 4 minutes per side for medium-rare. Using tongs, transfer steaks to platter; let stand 5 minutes. Cut crosswise into thin slices and serve, passing cooked marinade as sauce.

Source: http://shine.yahoo.com/food/recipes/asian-style-flank-steak-236563-epicurious.html

Pizza Spaghetti Bake

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Ingredients:

12 ounces uncooked spaghetti
1/2 teaspoon salt
1 (1-lb.) package mild ground pork sausage
2 ounces turkey pepperoni slices (about 30), cut in half
1 (26-oz.) jar tomato-and-basil pasta sauce
1/4 cup grated Parmesan cheese
1 (8-oz.) package shredded Italian three-cheese blend


Directions:

Cook spaghetti with 1/2 tsp. salt according to package directions. Drain well, and place in a lightly greased 13- x 9-inch baking dish. Brown sausage in a large skillet over medium-high heat, stirring occasionally, 5 minutes or until meat crumbles and is no longer pink. Drain and set aside. Wipe skillet clean. Add pepperoni, and cook over medium-high heat, stirring occasionally, 4 minutes or until slightly crisp. Top spaghetti in baking dish with sausage; pour pasta sauce over sausage. Arrange half of pepperoni slices evenly over pasta sauce. Sprinkle evenly with cheeses. Arrange remaining half of pepperoni slices evenly over cheese. Cover with nonstick or lightly greased aluminum foil.

Bake at 350° for 30 minutes; remove foil, and bake 10 more minutes or until cheese is melted and just begins to brown.

Source: http://www.plainchicken.com/2010/03/pizza-spaghetti-bake.html

Low Carb Chicken Piccata

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Ingredients:



  • 3 Tablespoons Coconut Flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 pound chicken tenders
  • 2 teaspoons olive oil
  • 2 Tablespoons butter
  • 2 cloves garlic, minced
  • 3/4 cup chicken broth
  • 1 1/2 Tablespoons lemon juice
  • 1 Tablespoon dried parsley or 2 Tablespoons fresh parsley
  • 2 Tablespoons drained, capers- chopped


Directions:

Combine coconut flour, salt and pepper in a shallow dish. Reserve 1 Tablespoon coconut flour mixture.

Dip chicken tenders into coconut flour mixture and coat lightly.

Heat oil and butter in a large nonstick skillet over medium heat and get hot but without burning. Add chicken to pan and cook for 4-6 minutes before turning. If you turn too soon the chicken will not brown and the recipe will get thick and gunky. After turning allow the chicken to cook again 4-6 minutes before turning. Once chicken is browned remove from pan and allow to drain.

In skillet add garlic, cook and stir over medium heat 1 minute. You may need to add a bit more butter to the pan at this point if it is dry. Add reserved coconut flour mixture and cook stirring 1 minute.  Add broth and lemon juice; cook 2 minutes, stirring frequently, until sauce thickens slightly. Stir in parsley and capers and spoon over chicken.

Serves: 4 servings

Nutritional information- Calories- 242, Carbohydrates- 0.7 grams (fiber- 0.2m, sugars 0.3)

Net Carbs- 0.5

Source: http://grace2882.wordpress.com/2012/01/17/chicken-piccata/

Crockpot Carnitas Tortilla Burrito Bowl

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PREP TIME: 30 MINUTES

COOK TIME: 10 HOURS

TOTAL TIME: 10 HOURS, 30 MINUTES

YIELD: 4 BURRITO BOWLS + EXTRA CARNITAS

INGREDIENTS


Carnitas
5-6 pounds pork shoulder roast (or butt)
1 tablespoons canola oil
1 1/2 teaspoons salt
1/2 teaspoon pepper
1 tablespoons smoked paprika
1/2 tablespoon cumin
1 1/2 teaspoons onion powder
2 teaspoons chipotle chili powder
1 teaspoon oregano
1/4 teaspoon cayenne
2 teaspoons chili powder
1/2 teaspoon garlic powder
1 (12 ounce) mexican beer
1/2 cup orange juice
2 limes, juiced
1 large or 2 small chipotle chiles in adobo, minced

Rice
3 cups cooked rice
2 tablespoons chopped fresh cilantro
1 lime, juiced

Tortilla Bowls
4 (6-8 inch) whole wheat tortillas
2 teaspoons smoked paprika
1/2 teaspoon garlic powder

Pico De Gallo
2 cups tom tom or cherry tomatoes, chopped
1/2 medium sweet onion, finely chopped
1 jalapeno, ribs and seeds removed, finely chopped
1 avocado, halved, pitted, peeled and cut into small cubes
1 lime, juiced
3 tablespoons chopped fresh cilantro
pinch of sugar
pinch of salt

For serving shredded lettuce, pico de gallo, shredded cheddar cheese, guacamole, fresh cilantro

INSTRUCTIONS

  • Begin with the Carnitas. Combine seasonings (salt, pepper, smoked paprika, cumin, onion powder, chipotle chili powder, oregano, cayenne, chili powder, garlic powder) together in a bowl and mix until combined. Heat a large skillet over medium-high heat and add oil. Rub the pork all over with a about 1/3 of the seasonings. Once hot, add pork and sear on all sides until golden brown (about 2 minutes per side).
  • Add pork to the crockpot and sprinkle with remaining seasonings all over. Pour in beer, orange juice, lime juice and chipotle chilies, then cook on low for 10-12 hours. Check once or twice if possible. Before serving, use forks or kitchen tongs to shred pork in the crock pot. Mix to combine with the remaining liquid in the crockpot. Keep warm until ready to use.
  • Make the tortilla bowls. Preheat the oven to 400 degrees. Combine the smoked paprika, garlic powder and a pinch of salt in a small bowl. Heat the tortillas in the microwave for 30 seconds. Rub each tortilla with a little olive oil or spray with cooking spray. Sprinkle each tortilla with a little bit of the seasonings. Gently press the tortilla (seasoned side down) around the outside of an oven safe bowl. Place the bowl on a baking sheet and place in the oven an bake for about 10 minutes or until browned and crisp. I only had 2 oven safe bowls, so I made two bowls and then made two more. If you are using only one bowl, repeat until your have four tortilla bowls. Set aside.
  • For the pico de gallo, in a small bowl, mix 1 teaspoon salt with the pinch of sugar. In a medium bowl, toss the tomatoes gently with the salt mixture. Add onion and jalapeno and combine. Place the avocado on top of the tomato mixture and squeeze with lime juice to coat the avocado. Sprinkle on the cilantro, and stir to combine. Set aside until ready to serve.
  • In a small bowl, mix 1 teaspoon salt with the pinch of sugar. In a medium bowl, toss the tomatoes gently with the salt mixture. Add onion and jalapeno and combine. Place the avocado on top of the tomato mixture and squeeze with lime juice to coat the avocado. Sprinkle on the cilantro, and stir to combine.
  • Toss the rice, the cilantro and lime juice. Keep warm.
  • To assemble divide the rice evenly among 4 individual tortilla bowls. Top with some of the pico de gallo and shredded lettuce and then add the warm carnitas. Sprinkle on the cheese, and spoon a dollop of the guacamole on top. Finish with the chopped cilantro.

Fresh Zucchini Lasagna

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Ingredients:

  • 4 large zucchini
  • ¼ cup salt
  • 2 tablespoons olive oil
  • ½ yellow onion, diced
  • ½ pound ground turkey meat
  • 1 clove garlic, minced
  • 1 jar marinara sauce
  • 2 teaspoons salt
  • ½ teaspoon black pepper
  • ¼ teaspoon red pepper flakes
  • 8 ounces light ricotta cheese
  • 1 egg
  • ½ teaspoon granulated garlic
  • 2 cups shredded Italian cheese
  • 9×13” baking dish


Directions


  • Wash and cut ends off 4 zucchini. Using a French mandolin slicer, cut zucchini, lengthwise, into very thin strips. Each ribbon should be about ¼” thick. If you don’t own a mandolin slicer, feel free to slice the zucchini with a knife into thin strips.
  • Place a large colander over a large bowl and fill with zucchini ribbons. Sprinkle zucchini with ¼ cup of salt and set in refrigerator for at least 4 hours. The salt will help to pull the excess water out of the zucchini, keeping your lasagna from becoming too soggy. Don’t worry about the amount of salt either…the moisture pulled out of the vegetable will “rinse” off the excess salt.
  • In a medium pot over medium heat, place 2 tablespoons olive oil. Add diced onions and cook until translucent, stirring frequently, about 5 minutes. Add turkey meat and break up any large pieces of meat using a large spoon or spatula.
  • When turkey is no longer pink, add 1 clove minced garlic and stir to combine.
  • When garlic becomes fragrant (about 60 seconds), add jar of marinara sauce, 1 teaspoon salt, black pepper and red pepper flakes. Reduce heat to low and allow to simmer lightly for 30 minutes. When ready, turn off heat and set aside.
  • Preheat oven to 375 F.
  • In a medium bowl, add 8 ounces ricotta cheese, 1 egg and 1 teaspoon salt and ½ teaspoon granulated garlic. Using a spatula, stir until combined. Set aside.
  • Pull zucchini ribbons from refrigerator and shake any excess water from colander. Keep colander over large bowl to catch any excess water.
  • In your 9×13” baking dish, place ¼ cup of marinara sauce and spread evenly on bottom of dish. Lay one even layer of zucchini ribbons down and top with ½ ricotta cheese mixture, spreading evenly. Ladle ½ cup sauce over cheese, spread to distribute and sprinkle with ½ cup shredded cheese.
  • Continue to layer lasagna with remaining ingredients and top with 1 cup shredded cheese.
  • Bake lasagna at 375 F for 35-45 minutes or until golden and bubbly. Let rest 20 minutes before serving.
  • Enjoy with a mixed green salad and a glass of red wine!

Thai Chicken Low Carb Recipes

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INGREDIENTS:

  • 2 chicken breasts (10 oz., skinless, boneless, cut into small bites)
  • 1 T. coconut oil
  • 2 T. olive oil
  • 4 oz. onion, chopped or sliced (yellow, white or red)
  • 1 large jalapeno, stemmed, seeded and chopped
  • 1 clove minced garlic
  • ½ tsp. minced ginger root
  • 1 tsp. Thai fish sauce
  • 1 tsp. coconut aminos (or low-sodium soy sauce or tamari)
  • ¼ tsp. chile paste (I use Sambal Oelek)
  • ½ c. fresh cilantro, coarsely chopped
  • ½ c. homemade chicken broth
  • Pinch of your preferred thickener (optional)
  • 1 oz. red bell pepper (optional for color)



DIRECTIONS:
Heat oils in a non-stick skillet or wok and add onion and jalapeno. Saute until it begins to wilt/caramelize.  Add cut up chicken meat and saute until done. Add garlic, ginger, fish sauce, coconut aminos and chili paste.  Continue to stir fry a couple minutes.  Add cilantro and broth.   Allow flavors to meld a couple more minutes and thicken if desired.  Serve at once over a bed of steamed riced cauliflower or shirataki tofu noodles.

Source: http://buttoni.wordpress.com/2012/09/27/thai-chicken/

Biaggi's Chicken Florentine Soup

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Ingredients
Chicken Florentine Soup (Similar to Biaggi's)
1/2 cup of chopped onion
chopped garlic (to taste)
olive oil and 1 to 2 tbsp butter
1 (10 oz) pkg frozen spinach, defrosted and water squeezed out
pinch or two of ground nutmeg
2 cups or so chicken broth
3/4 cup half and half (or non-fat milk)
1 1/2 cups chopped cooked chicken (I used rotisserie)
flour mixed in a little water (optional, for thickening)
1/2 cup grated Romano cheese (plus more for serving)
croutons (for serving)


Directions
Saute onions and garlic in olive oil and butter.

Add drained spinach and good pinch or two of nutmeg. Add chicken broth, half and half, cooked chicken. Place on low heat. Add a little flour mixed with a small amount of water and cook, while stirring, until thickened. Stir in 1/2 cup of Romano cheese. Salt and pepper well (spinach can stand a bit of salt)

I threw a few croutons on top and more cheese. All in all, it was consistent.

Source: http://thefoodiefashionista01.blogspot.it/2012/08/biaggis-chicken-florentine-soup.html?m=1

Chicken Alfredo Lasagna Rolls

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Ingredients
1 lb. chicken breasts, boiled and shredded
4 oz. softened cream cheese
2 cups fresh spinach, chopped fine
1 cup white mushrooms, chopped
1 cup shredded Mozzarella cheese, plus more for topping
1 tsp. salt
1 tsp. black pepper
2 tbs. fresh chopped Italian parsley
2 cloves minced garlic
8-10 lasagna noodles, cooked as directed and cooled slightly
2 cups Alfredo Sauce, homemade or jarred


Directions
Preheat oven to 350 degrees.
In a mixing bowl, mix the chicken, cream cheese, spinach, mushrooms, cheese, salt, pepper, parsley & garlic until combined.
Spread a ladle or two of Alfredo sauce in the bottom of a 9x13 baking dish.
Lay out one lasagna noodle on cutting board, spread about 1/4 cup of the mixture along the noodle and roll up from one end to the other.  Lay the roll seam side down in the Alfredo sauce.
Repeat with remaining noodles and filling, laying each in the sauce.
Top with mozzarella cheese.
Bake in oven for 20-30 minutes until heated through and cheese is browned slightly on top.

Source: http://www.dailydeliciousness.com/2009/10/chicken-alfredo-lasagna-rolls.html

Recipe: Frito Pie with Chili con Carne

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Cheesy Fettuccine Alfredo Recipe

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Ricotta and Spinach Pasta Shells

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Recipe: http://wanderandscout.com/2013/03/ricotta-spinach-pasta-shells/

Cappuccino Mousse Trifle Recipe

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TOTAL TIME: Prep: 35 min. MAKES: 16-20 servings





opping and chocolate. Sprinkle with cinnamon. Cover and refrigerate until serving. Yield: 16-20 servings.

Source: http://www.tasteofhome.com/recipes/cappuccino-mousse-trifle

Stuffed Salmon with Bay Shrimp and Crab

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Source: http://1859oregonmagazine.com/stuffed-salmon-with-bay-shrimp-and-crab

Steak and mushrooms pot pies

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Source:  http://simply-delicious.co.za/2011/08/01/steak-mushroom-pot-pies/

Mini-cheesecake Cupcakes with Cherry Toppings

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Recipe: http://www.bakerella.com/super-easy-mini-cherry-cheesecakes/

Rosemary Shrimp Scampi Skewers

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Source: myrecipes

Paleo Fresh: Fresh Coconut Lime Shrimp

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Ingredients:

  • 3 limes
  • 1 T butter or oil of choice for your pan
  • 2 lbs deveined and peeled raw shrimp
  • 1 14 oz can coconut milk
  • 1 T kosher salt
  • 1 tsp pepper
  • 1/3 cup unsweetened coconut
  • (optional: fresh cilantro)




Recipe: http://paleofresh.blogspot.com/2012/02/fresh-coconut-lime-shrimp.html

Baked Peach Almond Oatmeal

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Source: twopeasandtheirpod

Clean Eating Cookie Dough Recipe

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INGREDIENTS
3 tbsp of milk (any preference)
1 scoop of protein powder
2 tbsp of peanut butter
AND…
you can choose whichever chocolate you have on hand
2 tsp of chocolate powder (Hershey, Nesquik, Ovaltine)
and/or
1 handful of dark chocolates.
(i would do both personally, If i had the chocolate chips.)


DIRECTIONS
1. In a small bowl, mix in protein powder.
2. melt the peanut butter and add it in with the protein powder.
3. next stir in some milk. you can add that amount in little by little to get the texture you want. you can add more milk than the ingredients call for to get the perfect texture because it depends on your protein powder.
4. then add in your chocolate preference.
5. freeze for 20-30 min. and then serve.

Source: http://prissigetshealthy.wordpress.com/2013/02/27/clean-eating-cookie-dough-recipe/

Garlicky Roasted Broccoli

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Serves 4

Ingredients:
1 pound broccoli
1/4 cup olive oil
1 tablespoon rice vinegar
6 cloves garlic, peeled
1 teaspoon salt
Red pepper flakes, optional
Lemon wedges, to garnish


Directions:
Heat the oven to 450°F. Cut the broccoli into bite-sized florets, and slice the stems into diagonal bite-sized pieces. (Peel the broccoli stems if you want to; I don't bother.)

Blend the olive oil, rice vinegar, garlic, and salt in a small food processor until thick and creamy. (Or smash the garlic in a mortar and pestle and whisk in a bowl with the other dressing ingredients.) If desired, add a pinch of red pepper flakes. Toss with the broccoli and spread on a baking sheet.

Roast for 12 to 15 minutes or until broccoli is tender and the edges are singed. If you desire an extra measure of smokiness, switch the oven to broil, and move the baking sheet up to the highest rack. Broil for 1 to 2 minutes.

Serve hot or cold with wedges of lemon.

Source: thekitchn

Caramel Cake Easy Recipe

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INGREDIENTS:







Source: http://www.foodnetwork.com/recipes/paula-deen/caramel-cake-recipe.html

Simple (Crock-Pot) Beef Stroganoff

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Ingredients

  • 2 lb beef stew meat
  • 2 Tbsp cooking oil
  • 2 1/2 c sliced fresh mushrooms
  • 3/4 c sliced green onions or 1 med chopped onion
  • 3 clove fresh garlic, minced
  • 1 tsp dried oregano (crushed)
  • 1/2 tsp dried thyme (crushed)
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 bay leaf
  • 2 1/2 c beef broth, reduced sodium
  • 2/3 c red cooking wine
  • 1 1/2 c light sour cream
  • 1/4 c cold water
  • 3 Tbsp cornstarch
  • sprig(s) fresh parsley (optional)


Directions

1 In large skillet, in hot oil, cook (cut up) beef stew until browned. Set aside
2 In 4 qt slow cooker, place mushrooms, onion, garlic, oregano, thyme, salt, pepper, and bay leaf. Add browned beef. Pour beef broth & cooking wine over all ingred.
3 Cover and cook on high heat for 4-5 hrs. Or you can use low heat and cook for 8-10 hrs.Remove & discard bay leaf.
4 In med bowl, combine sour cream, water & cornstarch. Stir about 1 cup of the hot liquid into sour cream mixture. Stir sour cream mixture into cooker. Cover & cook for an additional 30 min or until thickened. If desired, just before serving sprinkle with parsley. Serve over cooked whole wheat pasta or brown rice.

Source: http://www.justapinch.com/recipes/main-course/beef/simple-crock-pot-beef-stroganoff.html

Stuffed Roma Tomatoes

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Ingredients:


  • 8 Roma (plum) tomatoes, cut in half
  • 1 1/2 cups(approx) of ricotta cheese
  • handful of fresh chopped basil
  • handful of fresh chopped parsley
  • 2 garlic cloves, minced
  • breadcrumbs
  • kosher salt
  • olive oil


Directions
Cut your tomatoes in half and scoop out the pulp and seeds with a melon baller or anything else that you can use to get the insides out.
Turn the tomato halves upside down on paper towels to drain out the moisture.
Make your ricotta filling with the garlic & herbs. You could add parmesan or other herbs if you like.

Spoon your tomato halves with the ricotta mixture and line the tomatoes on an oiled baking sheet.

Top with dried seasoned bread crumbs, or Ritz cracker crumbs (I used panko crumbs).
Drizzle with olive oil and kosher salt and bake in a 400F degree oven for 20-30 minutes. Let rest a few minutes.

These were heavenly!

Source: http://www.staceysnacksonline.com/2009/05/stuffed-tomatoes.html

Cheeseburger Pie

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Source : justapinch

Taco Cupcakes

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Instructions:
  • 1 lb ground beef
  • 1 packet taco seasoning
  • 2/3 cup water
  • 1 can black beans, drained
  • 2 cups cheddar cheese, shredded
  • 36 wonton wrappers
  • your favorite taco toppings - salsa, cheese, sour cream, lettuce, tomatoes, etc
  • cooking spray


Recipe: http://www.tablespoon.com/recipes/taco-cupcakes/01bc4542-2c87-4b98-a8e8-ac81e79357d9

Tasty Lasagna Soup Recipe

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Red Lobster Shrimp Nachos Easy Recipe

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Ingredients


  • 1 cup of Mild Cheddar Cheese
  • 1/4 cup Monterey Jack Cheese
  • 4 ounces Cream Cheese
  • 1/4 cup Milk
  • 1/4 to 1/2 pound raw peeled and deveined Shrimp
  • 2 Plum Tomatoes – diced
  • 1 tablespoon Red Onions – chopped fine
  • 1 teaspoon Jalapeno Pepper – use more if you like your nachos spicy
  • 2 teaspoons chopped Cilantro
  • 2 or 3 slices of fresh Jalapeno Pepper
  • 2 tablespoons Sour Cream
  • 40 to 50 Nacho Chips

Instructions

  • If you purchase frozen shrimp thaw shrimp completely before cooking. You can place them in a sieve and simply rinse cold water over them until they thaw. Drop the shrimp into a medium sized pot of boiling water. I personally like to add a little crab boil seasoning to the water to give the shrimp an additional layer of flavor. This is not necessary. Cook shrimp until they turn pink, and remove immediately, this will only take 2 to 4 minutes.
  • Prepare cheese sauce by combining Monterey Jack cheese, Cheddar cheese, and cream cheese in a medium sized pot over a low to medium heat. Add milk to thin the sauce, you can add additional milk if you desire.
  • Preheat the oven to 350 degrees, place nacho chips on a heat resistant plate. You will want to heat the chips until they are crisp. Heat chips for approximately 5 to 7 minutes. While the chips are heating prepare the pico de gallo by combining the tomatoes, chopped jalapeno pepper, onion, together.
  • Assemble the nachos by spooning cheese sauce over the nachos. Then top with the pico de gallo you just made, top with shrimp. Garnish your nachos with sour cream, and slices of fresh jalapeno peppers.


Source: secretcopycatrestaurantrecipes

Healthy Eggplant Parmesan Bake

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Ingredients:

  • 2 Large Eggs
  • 1 Cup Dry, Plain Breadcrumbs
  • 1 Cup Grated Parmesan Cheese
  • 1 tsp oregano
  • 1 tsp basil
  • salt & pepper
  • 3 Ibs Eggplant (approx 2-3 eggplants) peeled and cut into 1/2 inch rounds
  • 72 ounces Tomato Sauce.  (you can use your favorite store bought OR make your favorite marinara)
  • 1 1/2 - 2 cups shredded mozzarella



Instructions:

Preheat Oven to 375.
In a shallow bowl whisk together eggs and 2tbs water.
In another shallow bowl mix together breadcrumbs, Parmesan cheese, oregano, basil, salt and pepper.
Dip Eggplant Pieces in egg-wash coating evenly- let excess egg drip off.  Dredge through breadcrumbs and coat evenly on all sides.  Place Eggplant on baking sheets.
Bake 20 Minutes or until golden brown.  Turn and bake an additional 20 minutes or until golden brown.
Remove From Oven.
 Cover bottom of (1) 9 x 13 pan or (2) 8 x 8 pans with sauce.(approx 2 cups).
Arrange Eggplant in dish in a layer overlapping slightly.  Top with 1/2 cup mozzarella.  Top with Sauce.  Repeat Layers until no more eggplant/sauce left.  You should end with a layer of sauce. Sprinkle top with Mozzarella and a little Parmesan.
Bake 25-30 minutes or until bubbly.  Let stand 10 minutes before serving.

* if you chose to assemble this in (2) 8 x 8 pans you can freeze one of them for later!

Source: melissafallistestkitchen

Blueberry Lemon Scones for Afternoon Tea

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Recipe: http://www.babble.com/best-recipes/blueberry-lemon-scones-for-afternoon-tea/

Baked gnocchi with bacon, tomato and mozzarella

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Recipe type: Dinner, Pasta, Gnocchi, Comfort food
Prep time:  10 mins Cook time:  30 mins Total time:  40 mins
Serves: 2-3



Recipe: http://simply-delicious.co.za/2013/07/16/baked-gnocchi-with-bacon-tomato-and-mozzarella/

One Pot Wonder Tomato Basil Pasta Recipe

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Serves 4 to 6 as an entree



Recipe: http://www.apronstringsblog.com/one-pot-wonder-tomato-basil-pasta-recipe/

Healthy “Cake batter” energy bars

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Source: http://chocolatecoveredkatie.com/2012/06/26/cake-batter-energy-bars/

Butternut Squash Enchiladas

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Recipe: cleaneatingmag

 
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