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Farfalle Pasta with Spinach, Mushrooms, and Caramelized Onions

Ingredients Caramelized onions 1 tablespoon olive oil 3 yellow onions , large, sliced 1/4 teaspoon salt 1 tablespoon balsamic vinegar Creamy pasta sauce 1 tablespoon olive oil 10 oz mushrooms , sliced (I used button mushrooms) 6 oz spinach 1 cup half-and-half 1 cup Parmesan cheese , shredded 1/4 teaspoon salt Pasta 8 oz farfalle pasta Instructions How to caramelize onions: Heat 1 tablespoon olive oil on medium-high heat in a large skillet. Add sliced onions and cook on high heat for about 10 minutes, constantly stirring with the spatula. The onions should start to brown, but without burning. Reduce heat to medium and continue cooking onions for 10 more minutes, continuing to stir, as onions brown even more without burning. At this point add a pinch of salt over onions. Continue cooking for 10 more minutes on medium or low heat, stirring occasionally to make sure onions don’t stick to the bottom of the pan or burn. In total, you should have cooked onions for 30 minutes. Remove the skill...
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Lemon Butter Salmon

Ingredients For the Sauce: 1/4 cup lemon juice 4 tbsp. butter 1 tbsp. freshly chopped parsley 1 small garlic cloves minced For the Salmon: 3 salmon fillets, about 6 oz. each skin on or off 2 tbsp. avocado oil or olive oil 1 tsp. Old Bay Seasoning or to taste Instructions Sear the Salmon Season the salmon fillets with Old Bay Seasoning (or salt and pepper). Heat a large non-stick pan over high with olive oil. Place the fillets in the pan and reduce the heat to medium-low. Do not move the fillets. Allow them to cook for about 5-6 minutes or until well browned and cooked about halfway through. Turn the fillets and cook for about 5 more minutes, or until they reach the desired doneness.* Make the Sauce In a small skillet or saucepan, bring the lemon juice to a boil. Reduce the heat to low and cook for 3 minutes, stirring occasionally. Reduce the heat to very low and add the cold butter to the lemon juice. Keep stirring, allowing the butter to melt slowly. When the butter is melted halfway,...
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KETO PIZZA ROLL UPS

Ingredients 12 slices of mozzarella cheese Pepperoni slices or you can use mini pepperoni as well Italian seasoning Keto Marina Sauce Instructions Preheat oven to 400 degrees. Line a cookie sheet with a baking mat or parchment paper. Now lay slices of cheese on the baking mat and place in the oven for 6 minutes or until cheese slices start to slightly brown around the edges. Remove from the oven and allow the cheese to slightly cool. Allow the slices to cool and sprinkle with Italian seasoning and add pepperoni if you would like. Roll and serve with your favorite dipping sauce! Enjoy! Recipes Source :  Click Here
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Vegan Carrot Cake Bites

Ingredients for 20 servings 1.25 cup chopped carrots (about 1 large) 0.63 cup pecans 0.63 cup coconut flakes 1.25 cup oats (rolled or quick) 0.63 cup medjool dates (about 5) 0.31 cup cashew butter (or nut butter of choice) 1.88 teaspoons ground cinnamon 0.63 teaspoon ground nutmeg 0.42 cup shredded coconut (for rolling) Instructions Add the carrots into a food processor and blend until finely chopped. Transfer to a bowl. Return the bowl of the food processor back onto the base and add the pecans and coconut. Pulse to form a sandy texture. Add the oats and dates and process again until a sand texture has formed. Add the remaining ingredients and blend until a dough comes together. Shape the dough into tablespoon-sized balls. Repeat until all of the mixture has been used. Place the shredded coocnut in a shallow dish and roll each ball in the coconut to coat it. Place balls in an airtight container and store in the fridge for 1 - 2 weeks. Recipes Source :  Click Here
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Peanut Butter Cookies

INGREDIENTS 1/2 cup butter (1 stick, 4 ounces, 112 g), room temperature 1/2 cup (100 g) white granulated sugar 1/2 cup (110 g) packed brown sugar 1/2 cup (130 g) peanut butter 1 large egg 1 1/4 cups (160 g) all purpose flour 3/4 teaspoon baking soda 1/2 teaspoon baking powder 1/4 teaspoon salt Instructions 1 Make the cookie dough: Beat the butter until creamy, 2 minutes. Add the brown sugar and white sugar, beat for 2 more minutes. Mix in the peanut butter and the egg. In a separate bowl, vigorously whisk together the dry ingredients—the flour, baking soda, baking powder and salt. Stir the dry ingredients into the sugar butter mixture. 2 Chill the dough: Wrap dough in plastic and refrigerate at least 3 hours. 3 Preheat oven to 375°F (190°C). 4 Shape the cookies: Shape the dough into 1 1/4 inch balls. Place the balls of dough about 3 inches apart on un-greased cookie sheet. Flatten in crisscross pattern with a fork. (It helps to dip the fork in sugar to keep it from sticking to the doug...
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BROWN SUGAR ITALIAN CHICKEN

Ingredients: 4 to 6 boneless skinless chicken breasts 1/2 cup brown sugar 1 (0.7-oz) packet Italian Dressing Mix Instructions: Preheat oven to 425ºF. Line a 9×13-inch baking pan with aluminum foil. Combine the brown sugar and Italian dressing mix. Coat both sides of the chicken with the brown sugar mixture. Place in prepared pan. Top chicken with any remaining brown sugar mixture. Bake for 20 to 25 minutes. Turn broiler on HIGH. Broil chicken until brown sugar caramelizes, about 1 to 2 minutes. Watch it carefully so it doesn’t burn! Recipes Source :  Click Here
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Easy Apple Crisp Recipe

Ingredients Topping 1/2 cup (70g) all-purpose flour 1/2 cup old fashioned oats 1/2 cup (110g) packed light-brown sugar 1/2 tsp baking powder 1/4 tsp ground cinnamon 1/4 tsp salt 1/3 cup (76g) unsalted butter , diced into small cubes Apple filling 2 lbs Granny Smith apples (at room temperature) peeled, cored and sliced thin (about 1/8-inch) 3 Tbsp (42g) unsalted butter , melted 2 Tbsp all-purpose flour 3 Tbsp water 1 Tbsp lemon juice 1/2 tsp vanilla extract 1/4 cup (55g) light-brown sugar 1/2 tsp ground cinnamon 1 pinch salt Instructions Preheat oven to 375 degrees and position oven rack one level below the center. Butter an 8 by 8 inch baking dish (or small casserole dish with a similar size), set aside. In a mixing bowl whisk together 1/2 cup flour, the oats, 1/2 cup brown sugar, the baking powder, 1/4 tsp cinnamon and 1/4 tsp salt for 30 seconds.  Add diced butter and using clean fingertips, rub butter into dry mixture until it comes together into small crumbles. Transfer to refr...
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Instant Pot Mashed Potatoes

Ingredients 3 pounds Russet potatoes 4-5 medium, peeled and quartered (halve if using small potatoes) 4-5 cups water 3 tablespoons unsalted butter cut into 3 pieces ½ teaspoon salt or to taste pepper to taste ½ cup warm milk Instructions Place the potatoes in the Instant Pot inner pot. Add enough water to just cover the potatoes. Close the Instant Pot lid and turn the steam release valve to the sealing position. Press the Manual/Pressure Cook button and cook on high pressure for 10 minutes. The Instant Pot will take about 15 minutes to reach pressure and then the cook time will begin counting down. As soon as the cook time ends the pot will beep a few times. Immediately quick release the pressure by carefully turning the steam release valve to the venting position. I use the handle of a long spoon to turn the valve. Wait for the steam to escape and the float valve to drop down, and then carefully open the Instant Pot lid. Transfer the potatoes to a colander to drain and then return the...
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BEST CORN CASSEROLE

Ingredients: 2 (12-oz) packages frozen corn, thawed 2 eggs ¼ cup all-purpose flour 2 Tbsp sugar 2 Tbsp butter, softened ¼ tsp cayenne pepper 1½ cup shredded cheddar cheese 8 slices bacon cooked and chopped Instructions: Preheat oven to 350ºF. Lightly spray a 9×13-inch pan with cooking spray. Set aside. In a food processor or blender, combine one package of corn, eggs, flour, sugar, butter and cayenne pepper. Pulse 3 or 4 times, until corn is creamed. Pour mixture into a large bowl. Add remaining package of corn, 1 cup cheddar cheese and bacon. Stir to combine. Pour corn mixture into prepared pan. Top with remaining cheese. Bake uncovered for 30 minutes. Recipes Source :  Click Here
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Green Bean Casserole

Ingredients 1/3 stick butter 1/2 cup diced onions 1/2 cup sliced fresh mushrooms 2 cloves garlic, minced 2 cups sliced green beans 3 cups chicken broth 1 10 3/4-ounce can cream of mushroom soup ½ cup French-fried onions Salt/Pepper, to taste 1 cup grated Cheddar Instructions See notes for Crock Pot version. Preheat oven to 350 degrees F. Melt the butter over medium heat in a large skillet. Saute the onions and mushrooms for 5 minutes, until softened. Add the fresh garlic and cook for an additional minute. Remove from heat. Boil the chicken broth in a large pot and add the green beans. Cook for 10 minutes and drain. In a large bowl, combine the onions, mushrooms, garlic, green beans, mushroom soup and French-fried onions. Add any salt/pepper if desired, refrain from adding too much salt. Pour into a greased 1 ½ quart baking dish. Bake uncovered for 20 minutes. Top with the grated cheese and bake for an additional 10 minutes. Recipes Source :  Click Here
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Cheesy Scalloped Potatoes

INGREDIENTS 4 russet potatoes, sliced into 1/4 inch slices 1 onion, sliced into rings salt and pepper to taste 3 tablespoons butter 3 tablespoons all-purpose flour 1/2 teaspoon salt 2 cups milk 1 1/2 cups shredded Cheddar cheese salt and pepper to taste INSTRUCTIONS Preheat oven to 400°F (200 degrees C). Butter an 8x8 casserole dish. Arrange the potatoes and onions in the prepared baking dish, staggering potato and then onion. Season with salt and pepper to taste. In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened.  Stir in cheese all at once, and continue stirring until melted and smooth, about 30 to 60 seconds.  Pour cheese over the potatoes, and cover the dish with aluminum foil. Bake 1 1/2 hours (90min.) in the preheated oven. For a crisp topping, change the oven setting to broil for 5 minutes before removing the dish. Recipes Source :  Clic...
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Baked Ham Pineapple Brown Sugar Glaze

INGREDIENTS 1 bone-in fully cooked spiral cut ham (about 10 lbs/4.5 kg) 1 cup pineapple juice (240ml) ½ cup brown sugar (90g) 1 cinnamon stick 4 cloves INSTRUCTIONS Take ham out of the refrigerator about 2 hours before baking to allow it to come to room temperature. Remove ham from packaging. Rinse and pat dry with paper towels. Place in a deep baking dish with fat side up. Combine pineapple juice, brown sugar, cinnamon stick, and cloves in a small saucepan. Bring to a boil. Reduce heat to medium low and simmer for about 15 minutes or until pineapple juice is reduced by half. It should be thick and syrupy. Brush half of the glaze onto the ham and into the folds of the cut slices. Reserve the other half of the glaze for later. Place ham in a preheated 325°F (165°C) oven and bake for 1¼ to 1½ hours. Carefully remove the ham from the oven and brush the remaining glaze onto the ham. Return to the oven and continue to bake for another 15 to 20 minutes or until internal temperature of ham re...
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EASY PEEL HARD BOILED EGGS

INGREDIENTS: 6 whole Large Eggs (Preferably at least a week old.) Water Ice INSTRUCTIONS: Place eggs in a saucepan with enough room the eggs don't touch. Fill saucepan with water until halfway up the side of eggs. Turn the heat to high and bring eggs to a boil. Cover pan, reduce heat to low, and simmer for 13 minutes. Place eggs in an ice bath to cool immediately to stop cooking. Change ice water as needed depending on how cold you need the eggs. Gently tap hard boiled egg on top, bottom, and sides of shell to break shell. Peel shell off egg starting at the top or bottom. Recipes Source :  Click Here
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Parmesan Mashed Potato Cakes

Ingredients 2 large potatoes about 1 lb. 1 egg 1 cup grated Parmesan + extra 1/2 cup for dredging 1/4 cup chopped parsley 1/4 cup chopped chives or scallion 1/4 cup all-purpose flour 1/2 tsp. salt or to taste 1/2 tsp. pepper or to taste 3 tbsp. olive oil for frying Instructions Cook the potatoes in gently boiling water until tender, about 20-25 minutes, depending on the size. Let them cool down completely. Peel. Place the potatoes in a medium mixing bowl and mash well using a potato masher. To the same bowl, add the egg, Parmesan, parsley, chives, flour, salt, and pepper. Mix everything well. Scoop up about a 1/2 cup of the potato mixture and form it into a patty. Place about a 1/2 cup of Parmesan into a shallow dish. Roll the patties in the parmesan to coat. Heat up some olive oil in a large, non-stick skillet over medium heat. Add the potato patties, and fry for about 3-4 minutes on each side, until they turn golden brown. Recipes Source :  Click Here
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THE BEST EVER DEVILED EGGS

Ingredients 6 large eggs 2 1/2 tablespoons mayonnaise 1 1/2 tablespoons sweet pickle relish 1 teaspoon prepared mustard 1/8 teaspoon salt dash of fresh black pepper garnish: paprika Instructions Place eggs in the bottom of a saucepan; add enough cool water to cover eggs. Bring to a boil; cover, remove saucepan from heat, and let stand 15 minutes. After 15 minutes, drain the water then fill the saucepan with cold water and ice. Allow to sit for 5 minutes. Tap each egg firmly on the counter until cracks form all over the shell. Peel under cold running water. Slice eggs in half lengthwise, and carefully remove yolks. Mash yolks with mayonnaise. Add relish, mustard, salt, and pepper; stir well. Spoon yolk mixture into egg whites. Sprinkle with a bit of paprika. Recipes Source :  Click Here
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Twice Baked Breakfast Potatoes

INGREDIENTS   2 medium russet potatoes, scrubbed and pricked with a fork all over 2 tablespoons unsalted butter 3 tablespoons heavy cream 4 rashers cooked bacon 4 large eggs ½ cup shredded cheddar thinly sliced chives salt and pepper to taste INSTRUCTIONS   Preheat oven to 400˚F. Place potatoes directly on oven rack in the center of the oven and bake for 40 to 45 minutes or until potatoes are tender through the center. Remove and allow potatoes to cool for about 15 minutes. Slice each potato in half lengthwise and hollow each half out, scooping the potato flesh into a mixing bowl. Add butter and cream to the potato and mash together until smooth. Season with salt and pepper and stir together. Spread some of the potato mixture into the bottom of each hollowed potato skin and sprinkle with 1 tablespoon cheese (you may have some remaining mashed potato left to nibble on). Add 1 rasher bacon to each half and top with a raw egg. Place potatoes onto a baking sheet and retu...
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Garlic butter creamed spinach salmon

Garlic butter creamed spinach salmon INGREDIENTS 4 salmon filets, skin on or off (your preference) kosher salt and black pepper 2 tablespoons extra virgin olive oil 2 tablespoons salted butter 1 small shallot, thinly sliced 3 cloves garlic, minced or grated 1/2 teaspoon crushed red pepper flakes 1 cup canned full-fat coconut milk, or heavy cream 2 ounces cream cheese, cubed 1/2 cup grated parmesan cheese 4 cups fresh baby spinach juice from 1 lemon 2 tablespoons chopped fresh parsley 1 tablespoon chopped fresh chives, plus more for serving INSTRUCTIONS Season the salmon all over with salt and pepper.  Heat the olive oil in a large skillet over medium heat. When the oil shimmers, add the salmon, skin side down and cook for 2-3 minutes, until the salmon is crisp. Gently flip, and continue cooking the salmon for another 2-3 minutes, or until the salmon is cooked to your liking. Remove from the skillet. If desired, peel away the skin and discard.  To the same skillet, add the butt...
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HONEY SRIRACHA SALMON

HONEY SRIRACHA SALMON INGREDIENTS 4 salmon filets skin on 1 garlic clove minced 3 tablespoons low sodium soy sauce 2 tablespoons honey 2 tablespoons sriracha 3 tablespoons water 1/2 tablespoon olive oil for pan fry method INSTRUCTIONS In a large ziplock bag add garlic, soy sauce, honey, sriracha and water. Close and shake to combine. Add in the salmon and place in the refrigerator. Let sit for an hour. Take salmon out of the marinade and discard the marinade. Cook salmon following either the oven method or pan fried method below. #food recipes healthy dinner meat clean eating Recipes Source :  Click Here
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Meal Prep Southwest Chicken Burrito Bowls

Meal Prep Southwest Chicken Burrito Bowls Ingredients 2 cups kale (or lettuce of choice) 1 cup grape tomatoes 3 cups shredded or cubed chicken cooked (about 2 chicken breasts) 3/4 cup corn, canned 1 1/2 cup black beans, canned 1 cup rice, cooked 1 tsp paprika 1/2 tsp cumin 1/4 tsp cayenne 1/4 tsp pepper drizzle Avocado Lime Dressing (optional) Instructions Cook the rice according to directions. Mix in paprika, cumin, cayenne, and pepper when the rice has about 5 minutes left. Set aside. Layer each bowl or container with kale, tomatoes, shredded chicken, corn, beans, and rice. Top with optional dressing and enjoy immediately or refrigerate for later! #healthy lunch ideas for work on a budget recipes source :  Click Here
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The Best Gluten Free Pumpkin Banana Bread with Walnut Streusel Topping

The Best Gluten Free Pumpkin Banana Bread with Walnut Streusel Topping Ingredients for the pumpkin banana bread 1/2 cup mashed overly ripe banana 1 large banana 1/2 cup pumpkin puree 3 eggs room temperature 1/3 cup coconut oil melted 2/3 cup almond milk room temperature 2 tsp vanilla extract 1 cup brown sugar, packed or coconut sugar 2 cup all purpose gluten free baking flour 1 tsp baking powder 1/2 tsp baking soda 1 tsp cinnamon 1 tsp pumpkin pie spice 1/4 tsp sea salt for the streusel 1/2 cup all purpose gluten free baking flour 1/4 cup brown sugar, packed or coconut sugar 1/4 cup chopped walnuts 1 tsp cinnamon 1/3 cup dairy free butter room temperature Instructions In a large mixing bowl, whisk together the mashed banana, pumpkin puree, eggs, coconut oil, almond milk, vanilla and brown sugar until smooth. In another bowl, stir together the flour, baking powder, baking soda, salt and spices. Dump the dry ingredients into the wet and use a rubber spatula to stir until no dry spots rem...
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Easy Chicken Tortellini Soup

Easy Chicken Tortellini Soup Ingredients 1 tablespoon olive oil 1/2 medium onion chopped 3 sticks celery finely chopped 3 large carrots peeled & sliced or chopped 2 cloves garlic minced 8 cups chicken broth 2 cups water 2 dashes Italian seasoning 2 cups cooked chicken (or more, to taste) 1 (25 ounce) package cheese tortellini Salt & pepper to taste Chopped parsley to taste Instructions Chop your onion. Add it to a large soup pot along with the olive oil. Sauté over medium-high heat for 5-7 minutes (ok if onion lightly browns). Meanwhile, chop the celery and carrots, then add them to the pot along with the garlic. Give it a good stir and cook for a couple minutes. Add the chicken broth, water, and Italian seasoning. Increase the heat to high, and once it starts to boil, reduce the heat to a rapid simmer and let it cook for 10 minutes. Add the chicken and tortellini to the pot. Increase the heat to medium-high and let the soup cook for another 10 minutes or so. If it starts to bo...
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