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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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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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VEGETARIAN MUSHROOM MEATBALLS

VEGETARIAN MUSHROOM MEATBALLS Ingredients 3 tbsp olive oil 1 medium onion (chopped) 20 oz mushrooms, finely chopped 1 cup quick cook oats 1 cup breadcrumbs 1/2 cup chopped parsley 4 garlic cloves (minced) 2 eggs 1/2 tsp dried oregano 1/2 tsp dried thyme 1/4 tsp salt 1/4 tsp pepper 1 24oz jar Marinara sauce parsley to garnish 1/3 cup grated Parmesan cheese (optional) Instructions In a large skillet, saute the onion in olive oil on medium-low heat for about 7 minutes. Add mushrooms, increase the heat to medium-high and cook them for 10-15 minutes. You’ll need to wait until the water evaporates and then keep cooking the mushrooms until they brown nicely. Add garlic, stir, and transfer the mushrooms into the mixing bowl. Let them cool down. Add the rest of the ingredients excluding marinara to the mixture. Stir the mixture nicely and cover it with plastic wrap. Refrigerate for at least 2 hours, possibly overnight for the flavors (and texture!) to develop. When ready to cook, using a tables...
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ROASTED VEGETABLE PENNE PASTA

ROASTED VEGETABLE PENNE PASTA INGREDIENTS 2 medium zucchini 1 medium eggplant 2 pints grape tomatoes 1/4 cup extra virgin olive oil 1 cup + 2 tablespoons Parmesan cheese (grated and divided) 3 cloves garlic, grated 1 pound dry penne pasta salt and pepper, to taste INSTRUCTIONS Preheat oven to 400°.  Prepare 2 cookie sheets by lining them with parchment paper. Wash vegetables well.  Dry and cut into bite size pieces, about 1/2". Separate veggies between two pans and sprinkle with salt and pepper.  Roast for 40-45 minutes, rotating top and bottom pan and stirring vegetables every 15 minutes.   Once your vegetables start to brown around the edges they are done. Approximately 15 minutes before vegetables are done, prepare penne by bringing an 8 quart pot of water to a boil.  Add pasta and a handful of salt.  Cook according to package directions (approximately 7-10 minutes).  Remove from heat when pasta is al dente.  Drain.  Pour pasta into a...
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