Home / Archived For Maret 2018

PEANUT BUTTER CHOCOLATE CHIP SHORTBREAD COOKIES

You know I love these slice and bake shortbread recipes.  Who wouldn't love to have a log or two of cookie dough hanging out in their fridge?  You can get all the measuring and mixing and messy hands out of the way early and then have the luxury of fresh dough waiting at your beck and call.   Let me put it another way: when you've got this dough in the fridge you're 12 minutes away from nirvana.

Ingredients
  • 1 stick, (1/2 cup, 4 ounces) unsalted butter, at room temperature (important!)
  • 1/3 cup creamy peanut butter (I like Jif)
  • 1/2 tsp vanilla extract
  • 1 1/4 cup (156 grams) all purpose flour
  • 1/4 cup (31 grams) confectioner's sugar
  • scant 1/2 tsp sea salt
  • 3/4 cup milk chocolate chips
Instructions
  1. Cream the butter and the peanut butter together in a stand mixer, with a hand mixer, or a wooden spoon. Make sure to get the butter and peanut butter completely combined and creamy. Beat in the vanilla.
  2. Whisk the dry ingredients together and add to the butter mixture. Mix until the dough comes together and is no longer crumbly.
  3. Stir in the chips, and turn the dough out onto a piece of waxed paper. Gently pull the dough together and form it into a log. If it is still crumbly, work it with your hands until it holds together smoothly. Roll it up in the paper, smoothing the shape as you go. Twist the ends securely and refrigerate for at least a couple of hours. The log will be about 71/2--8 inches long.
  4. While the dough is chilling, pre-heat the oven to 350F
  5. Slice the log into slices with a sharp knife. Not too thick, not too thin, about 1/3 inch. If a slice crumbles a bit, just smoosh the dough back together. These don't have to be perfect disks.
  6. Bake on a parchment or silpat lined baking sheet at 350F for about 12-14 minutes, depending on how thick your cookies are. The cookies will not be browned, and they may look undone, but don't over bake. One of the joys of shortbread cookies is that they fall apart and melt in your mouth.
  7. Let the cookies cool on the pan for 5 minutes before transferring to a rack.

Vegetarian Pulled Pork



Recently, wanting to try pulled pork again, I managed to find jackfruit canned in water rather than syrup.  The difference was amazing!  My cravings were satisfied.  For those of you who have not tried a vegetarian version of pulled pork, I encourage you to do so.  It's healthier, extremely easy on the wallet, and if you don't say anything, your family and/or guests might never know the difference.  Oh, and there's one other thing… vegetarian pulled pork takes 45 minutes from start to finish.  🙂

Ingredients
  • 2 (20 ounce) cans young green jackfruit packed in water
  • 1 large onion, finely chopped
  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • 2 tablespoons chili powder
  • 2 tablespoons brown sugar
  • 1 tablespoon paprika
  • 1 teaspoon cumin
  • ½ teaspoon salt
  • ½ teaspoon black pepper
Instructions

  1. Begin by draining the jackfruit and rinsing well under cold water. Using your fingers, massage the jackfruit and break the pieces apart; set aside
  2. In a large sauté pan, heat the olive oil, add the onion and jackfruit; sauté until the onion is slightly caramelized
  3. Add the remaining ingredients and continue to sauté over medium heat for 10-15 minutes. Stir often because brown sugar will burn easily.
  4. Once cooked, use a fork to press the remaining larger pieces of jackfruit so that the pieces fall apart and resembled the fibers of cooked pork.
  5. At this point, you have two options - first, you can purchase jarred pulled pork sauce at your local grocery store, or second, you can make your own sauce by following these next steps. If you decide to use store-bought sauce, be sure to read the label, not all sauce is vegetarian.
  6. In a mixing bowl, whisk together ¼ teaspoon garlic powder, 2 tablespoons olive oil, ½ cup brown sugar, 2 cups ketchup, 1 cup water, ¼ cup soy sauce, ¼ cup vegetarian Worcestershire sauce, ½ teaspoon salt, ½ teaspoon pepper, ¼ teaspoon crushed red pepper flakes. You can add liquid smoke too if you desire.
  7. Poor the sauce over the jackfruit, lower the heat to medium-low, and cook for 15 minutes.
Notes
As a side note, the longer you simmer the mixture, the deeper the flavour will be. Even though this dish is ready in less than 45 minutes, you can leave the "meat" to simmer for a longer period of time to intensify the flavour. If the mixture becomes dry, add 1 tablespoon of water and stir.

PALEO BURGERS WITH CARAMELIZED BALSAMIC ONIONS & AVOCADO

Burgers and even STEAKS can be just as good and juice when you make them on a skillet. The key is making sure your pan is seared hot so that you can get a nice sear on your meat to lock in the flavors!

I cannot wait for you to try these burgers. I promise you won't even miss the bun. Bon Appetit sweet friends.

Hope you have a wonderful weekend!

Ingredients
  • 1½ pounds of lean ground beef {make six ¼lb burgers}
  • 1 teaspoon of salt
  • 1 teaspoon of pepper
  • 1 teaspoon of garlic powder
  • 2 tablespoons of coconut oil
  • 2 small onions, thinly sliced
  • 2 tablespoons of balsamic vinegar
  • 1 beef steak tomato, sliced into 6 thick slices
  • 1 cup shreeded green leaf lettuce
  • 3 avocados
Instructions
  1. Heat a medium skillet to medium high heat.
  2. Add 1 tablespoon of coconut oil, once melted add in thinly sliced onions. Saute until lightly caramelized, stirring occasionally. {about 10-15 minutes}
  3. Add in balsamic vinegar. Saute for another 5 minutes, stirring occasionally. Set aside.
  4. Form six ¼lb. burgers with the lean ground beef.
  5. Lightly season both sides with salt, pepper, and garlic powder.
  6. Heat a large skillet to medium-high heat. Add in 1 tablespoon of coconut oil. Place the burgers in the skillet and saute each side for 3-5 minutes {depending on your desired doneness}.
  7. Remove from skillet and let sit for 1 minute.
  8. Assemble burgers.
  9. Place 1 large slice of beef steak tomato on a plate, top with a pile of shredded lettuce, the burger, 2 tablespoons of the balsamic caramelized onions, and top with sliced avocado {I put half an avocado on each burger}.
  10. Serve with gluten-free mustard.

Recipe Source:joyfulhealthyeats.com

SLICE AND BAKE PIZZA ROLL-UPS

They only take a few minutes to thaw out enough to make slicing them easy and after a 20-minute trip to the oven you'll have bubbly hot pepperoni pizza roll-ups ready to satisfy hungry mouths.
Pizza is universal – you just can't go wrong – everyone loves it!

They're destined to be crowd-pleasers.

The perfect make-ahead appetizers/snacks! You can assemble them ahead of time, freeze and pop them out as needed. Just slice and bake!.

Ingredients
  • 1 Pepperidge Farm® Puff Pastry Sheet, thawed
  • ¼ cup pizza sauce
  • ¼ teaspoon dried oregano
  • 1 cup shredded mozzarella cheese
  • ¼ cup diced pepperoni (the sausage/stick type)
  • 1 tablespoon grated Parmesan cheese
  • salt and fresh ground black pepper
Instructions

  1. On a lightly floured surface unfold the puff pastry. Spread the sauce from edge to edge leaving about a 1-inch border on one of the longest sides.
  2. Sprinkle with the oregano than the mozzarella, pepperoni, and parmesan. Season lightly with salt and pepper.
  3. Roll the pastry up toward the 1-inch border keeping the roll as tight as you can. Wrap in plastic wrap. To maintain the round shape you can stick it inside a cardboard paper towel roll that has been cut lengthwise.
  4. Stick it in the freezer for at least an hour (or longer if you want to make them ahead of time for a party or special occasion).
  5. Preheat oven to 400 degrees. Line a baking sheet with parchment paper or grease it well. If the pizza roll has been frozen for longer than an hour then you should let it sit out on the counter about 20 minutes before slicing.
  6. Use a sharp paring knife to cut the roll into 1-inch thick slices. Lay them 1 - 2 inches apart on the cookie sheet and bake 20 minutes. Let cool on cookie sheet 5 minutes before serving.

Notes
Copyright ©Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved

CARROT CAKE BAKED OATMEAL BREAKFAST BARS | VEGAN


It is a moist carrot cake bar with a crunchy top layer made of coconut, carrots and wholegrain oats. What I love the most about those bars is the rich chewy texture.  I like to eat 'a lot' for breakfast and I hate soft food that are eaten too quickly because I overeat them and then I feel gross. Here, the high amount of fiber makes the bars slightly longer to eat and I feel full after eating only a square – well I still had 3 square while taking the photography I won't lie I skip lunch after that lol.

But it is rice malt syrup and it is not really sweet in taste compared to honey and it gets only 50 % fructose so it is less addictive too. Well, I need to find good excuses to overeat something, as always !!! SO now it is time for me to go, mother in law is around the house I have to be perfect and cook a nice dinner for tonight ! And if you want more healthy vegan breakfast inspiration, have a look at my oatmeal banana bread or vegan blueberry banana muffins.

Healthy Oatmeal Breakfast Bars packed with carrots, banana, flax seeds and almonds. A delicious and easy blender recipe, 100% vegan to boost your protein for your busy mornings on the go.

Ingredients
Oatmeal Breakfast Bars
  • 2 cups rolled oats
  • 1/3 cup shredded coconut
  • 1/2 cup almonds or mix of walnuts, almonds and pecan
  • 1/4 cup ground flax seed
  • 1 tablespoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 2 ripe bananas medium size, mashed
  • 1 tablespoon extra virgin coconut oil melted
  • 4 tablespoon brown rice syrup
  • 2 tablespoon almond butter
  • 1/2 cup grated carrots
Bar toppings
  • 1/3 cup grated carrots
  • 1/3 cup silvered almonds or sliced almonds
  • 2 tablespoon shredded coconut
  • 1/3 cup dried raisins
  • 1/4 cup Old fashioned oats
  • 4 teaspoon extra virgin coconut oil
  • 4 tablespoon brown rice syrup - or maple syrup or honey (if not vegan)
  • 3 tablespoon almond milk
  • 1/4 teaspoon ground cinnamon
  • 3/4 cup fresh blueberries or frozen

Instructions
  1. Preheat oven to 360F (180 C).
  2. Cover a square baking pan (8 inches * 8 inches) with baking paper. Set aside.
  3. Using a food processor with the S blade attachment, add all the oatmeal bar ingredients except the grated carrots. It is preferable to melt the coconut oil before adding it to the bowl.
  4. Process until it comes together and all the oats and nuts are pulverised. It will form a sticky consistent batter and it should not take more than 1-2 minutes on medium speed.
  5. Stop the food processor often, scrap down the sides with a spatula and add the grated carrots.
  6. Process again 15-30 seconds to incorporate the grated carrot into the batter. Don't process to long to keep some texture from the grated carrots.
  7. Transfer the batter into the prepared square baking pan.
  8. Press firmly and evenly with your hands to cover all the bottom of the pan.
  9. Bake 15 minutes until the sides starts to gets crispy.
  10. Meanwhile prepare the toppings.
  11. Into a mixing bowl add the coconut oil, rice malt syrup and almond milk.
  12. Microwave until liquid - about 30 seconds to 1 minute on high.
  13. Combine in all the toppings ingredients into the melted mixture.
  14. Remove the pan from the oven using oven mitt.
  15. Spread the toppings on the top of the baked bar. Press firmly to stick to the pre-baked carrot cake bar. Sprinkle fresh blueberries (if used) and slightly press them on top.
  16. Return to the oven for 15 minutes or until the topping is crispy and golden.
  17. Fully cool down - 1 hour- into the pan before removing the bars from the pan. 
  18. Cut into 16 squares. The topping will be a bit loss but you can add an extra drizzle of rice malt syrup or honey on top of the bars after baking to stick things together.

Recipe Source:sweetashoney.co

STRAWBERRY SHORTCAKE BARS


May happens to be Carpenters month! My son was born in May so we celebrate with cake or cupcakes. But he was born on our anniversary, so we have to celebrate the day after with cookies or cake. A few days later is my birthday, so we do more celebrating with more treats, or in this case, scrumptious Strawberry Shortcake Bars (there may have been pazookie in there too)!

These Strawberry Shortcake Bars from Divas Can Cook are now a favorite among the adults. The super soft cake like crust perfectly combines with a light layer of cream cheese and whipped cream, topped with fresh cold strawberries. It's heavenly! If that doesn't sing "Happy Birthday to you", I don't know what does!

INGREDIENTS
Butter Vanilla Cake:
  • ½ cup butter, softened
  • 1 cup granulated sugar
  • 2 eggs
  • 1 tsp baking powder
  • ¼ tsp salt
  • 1½ cup all-purpose flour
  • ¾ cup milk
  • 1 tsp pure vanilla extract
  • 1 pint strawberries

Frosting:
  • 8 oz cream cheese, softened
  • ¼ - ½ cup powdered sugar
  • 8 oz frozen Cool Whip


INSTRUCTIONS:

  1. In a large bowl, beat together sugar and butter until creamy. Mix in eggs, baking powder and salt. Alternate between adding in the flour and milk, beating after each addition. Beat until all ingredients are combined. Stir in vanilla extract.
  2. Pour batter evenly into a greased and floured a 9 x 13 inch baking dish.
  3. Bake at 350 for 18-20 minutes until a toothpick comes out clean. We sure not to over bake. Cake should be flat and light in color. Let cool completely. Set aside.
  4. Dice up strawberries and set aside.
  5. In a large bowl, cream together cream cheese, powdered sugar and frozen whipped topping. Evenly spread cream cheese mixture over top of cooled cake. Top with diced strawberries.
  6. Refrigerate for 3 hours.
Recipe Source:lilluna.com

CASHEW CHICKEN (HEALTHY)


I've already shared a few healthier takeout favorites in the past like this Skinny Beef and Broccoli, Teriyaki Chicken, Kung Pao Chicken and Mongolian Beef served with zoodles and I'm so happy to hear how much you guys love them already.
HEALTHY CASHEW CHICKEN - AN EASY 25 MINUTE HEALTHIER AND GLUTEN FREE VERSION OF THE POPULAR CLASSIC CHINESE TAKEOUT DISH.

INGREDIENTS
  • 3/4 lb chicken breasts, cut into 1 inch pieces
  • sea salt and black pepper as needed
  • 1 tablespoon tapioca or arrowroot starch (or cornstarch)
  • 1 tablespoon coconut oil (or olive oil)
  • 4 cups broccoli florets
  • 1 red bell pepper, cut into bite-sized chunks
  • 3/4 cup roasted, unsalted cashews
  • Sauce and Marinade
  • 6 tablespoons gluten free tamari (or low sodium-soy sauce or coconut aminos for paleo version)
  • 1 tablespoon hoisin sauce (use gluten free if necessary or make your own paleo
  • 3/4 tablespoons apple cider vinegar
  • 2 tablespoons honey (use raw for paleo)
  • 1 teaspoon toasted sesame oil
  • 2 1/2 tablespoons tapioca or arrowstarch (or cornstarch)
  • 1/2 teaspoon fresh minced ginger
  • 2 cloves garlic, minced
  • 1/2 cup water, plus more as needed to thin out sauce
  • Optional
  • red pepper chili flakes
  • toasted sesame seeds
  • 1 green onion, sliced thinly
  • For meal prep
  • Cooked rice, quinoa or noodles
  • Lunch containers
INSTRUCTIONS

  1. In a medium bowl, combine all the ingredients for the sauce. Set aside.
  2. Season chicken with salt, pepper, tapioca starch and 1 tablespoon of sauce/marinade.
  3. Add oil to a wok or a large non-stick skillet over medium-high heat.
  4. Add the chicken and stir-fry for 5-6 minutes, or until the chicken is starting to brown.
  5. Toss in the broccoli and bell peppers and cook for 2-3 minutes, or until the vegetables are crisp-tender and the chicken is cooked through. Pour in the remaining sauce and add the cashews. Toss everything together and allow sauce to bubble and thicken. Season with salt, pepper or red pepper chili flakes as needed.
  6. Remove from heat and serve warm on a large platter or over zoodles, cauliflower rice(paleo), quinoa or regular rice or noodles. Sprinkle with sesame seeds and green onions if desired.
  7. For meal prep
  8. Cook rice and divide evenly into lunch containers. Add cashew chicken, cover and store in fridge for up to 4 days.
Notes
The ingredient options I've listed first are all gluten free. For paleo-friendly or the classic non-gluten free options, I've listed them in brackets.

Recipe Source:lifemadesweeter.com

EASY BAKED PESTO CHICKEN


When you're looking to add a little excitement and variety to the weekly chicken dinner routine, a quick pesto sauce made with fresh herbs is your answer. Skip the store-bought jarred stuff that lacks flavor, because you can quickly make it right at home in just 10 minutes.

Each piece of chicken gets generously coated with some of the basil and spinach pesto, and topped with freshly chopped tomatoes, Parmesan cheese, and walnuts.

This baked chicken pesto recipe is a satisfying and healthy dish, that can be served alongside pasta, zucchini noodles or crispy roasted potatoes. The recipe makes a generous amount of basil pesto sauce that can be saved and added to others meals for an extra bump of flavor!
Pesto Chicken made with fresh basil, spinach, garlic, walnuts and Parmesan cheese to make each bite irresistible!

INGREDIENTS
  • 2½ pounds boneless skinless chicken breast, 4 pieces, pounded to ¾-inch thickness
  • ½ cup extra-virgin olive oil, (120ml), plus more for drizzling
  • ½ teaspoon kosher salt, plus more for seasoning
  • black pepper, as needed for seasoning
  • 1 cup basil, (30g, 1 ounce) packed
  • 1 cup baby spinach, (30g, 1 ounce) packed
  • 3 cloves garlic, unpeeled
  • ¼ cup walnuts, plus more for garnish
  • ¼ cup grated parmesan cheese, plus more for garnish
  • 1 cup diced tomatoes, ¼-inch dice


INSTRUCTIONS

  1. Place oven rack to the center position. Preheat oven to 450°F.
  2. Drizzle both sides of the chicken breast with olive oil. Season both sides of the chicken with salt and pepper.
  3. Place chicken in an ovenproof baking dish or skillet.
  4. Bake in preheated oven until the internal temperature of the chicken is no longer pink and reaches an internal temperature of 165°F, about 15 to 18 minutes.
  5. Meanwhile, make the pesto. Place the basil and spinach in a resealable plastic bag. Use a rolling pin to lightly bruise the herbs and greens. Transfer to a food processor or blender.
  6. Heat a medium-sized skillet over medium heat. Toast garlic until the outsides are lightly browned, shaking pan occasionally, about 8 minutes. Peel garlic and add to food processor.
  7. Place walnuts in the same pan and toast over medium heat, 3 to 4 minutes. Transfer to food processor.
  8. Add ½ teaspoon salt to the food processor.
  9. Process pesto by pulsing five times to help break down the greens.
  10. Turn food processor on low speed, as it's running slowly drizzle in ½ cup olive oil until a smooth pesto with some smaller pieces is formed, about 10 seconds from start to finish.
  11. Add the parmesan cheese to the pesto and process on low speed for 5 seconds.
  12. Taste and season with salt and pepper as desired. Transfer pesto to a small bowl.
  13. Brush some pesto sauce on each cooked chicken breast. Transfer to a serving platter.
  14. Top chicken with chopped walnuts, tomatoes, and cheese. Serve extra pesto sauce on the side.
Recipe Source:therecipecritic.com

BEST HOMEMADE GARLIC BUTTER


I love garlic butter, it's delicious on bread, veggies and garlic toast.  This garlic butter has a secret little ingredient, a dash of lemon juice, making it extra yummy!
We make up big batches all of the time so I always have it on hand.  The great thing is that you can actually keep it in the fridge for a couple of weeks or even freeze it!  I take it straight from the freezer to toss with veggies or into mashed potatoes for a quick and delicious addition.  If you'd like to spread it onto bread, you can defrost it in the microwave on very low power for about 15 seconds.

This is the best ever garlic butter, perfect on everything from potatoes to garlic bread.

INGREDIENTS:
  • 1 cup salted butter softened
  • 2 small cloves garlic , minced
  • 2 tablespoons minced fresh parsley
  • 1 tablespoon sliced fresh chives
  • 2-3 teaspoons fresh squeezed lemon juice
DIRECTIONS:

  1. Combine all ingredients together in a small bowl.
  2. Serve with bread or over hot vegetables.
NOTES:
To make garlic toast, spread garlic butter over fresh bread and place on a baking sheet. Broil 2-3 minutes or until lightly browned.

Recipe Source:spendwithpennies.com

Chicken and Dumplings

The dumplings need to steam in the pot so they cook and become nice and fluffy, so cover the pot with a lid and don't peak for the next 15 or 20 minutes. Leave them alone, go do your nails or drink a coffee, or tea in my case. When the time's up you're done. You have a nice thick broth loaded with chicken and dumplings. Comfort food at its finest, my friends.

This easy recipe for chicken and dumplings screams comfort food. A hearty recipe using roasted chicken and fluffy buttermilk and chives dumplings that's simple to make and the whole family will love.

Ingredients
For Dumplings
  • 1 cup all-purpose flour
  • 1 egg beaten
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 2 tbsp chives chopped
  • 1/2 cup buttermilk
Chicken soup
  • 1 tbsp olive oil
  • 1 onion chopped
  • 1 large carrot chopped
  • 1 large celery stalk chopped
  • 1/2 tsp dry thyme
  • 4 cups chicken broth
  • 1/3 cup all-purpose flour
  • salt and pepper to taste
  • 1/2 cup frozen peas
  • 2 cups roasted chicken shredded (any part of the chicken will do, both white and dark meat would be great for flavor)
Instructions

  1. In a large Dutch oven add the olive oil and heat over medium-high heat. Add the chopped onion, carrot and celery to the pot and cook for about 5 to 7 minutes until the onion sweats and becomes translucent.
  2. Add thyme to the pot and the 4 cups of chicken broth. In a small bowl whisk the flour with a ladle of the broth from the pot then pour back into the pot and whisk making sure there are no lumps. Stir in the frozen peas and the shredded chicken. Season with salt and pepper and cook for 5 minutes.
  3. While the broth is cooking, prepare the dumplings. In a bowl whisk together all the dumpling ingredients, making sure not to overmix, if you overmix the dumplings will turn out too dense.
  4. Drop dumpling batter using a spoon into the thick broth. Make sure you don't take too much batter at once because the dumplings will double in size while they cook, so make them as big as you wish.
  5. Cover the pot and simmer for about 15 to 20 minutes or until the dumplings are cooked. Make sure you don't peek while the dumplings are cooking, because they need to steam in order for them to cook and be nice and fluffy, lifting the lid will release the steam. After about 15 minutes use a toothpick to test if the dumplings are cooked through.

Recipe Notes
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Recipe Source:jocooks.com

Pasta Pomodoro

This Pasta Pomodoro recipe is a simple pasta. The flavors of deliciously fresh tomatoes, basil and garlic come together in a sauce for this quick and easy weeknight meal.
This is one of those meals that gets rotated in quite frequently in our home, oftentimes due to J requesting it. There are a lot of avenues to take this recipe. I will sometimes saute some shrimp on the side to add to mine (I'd add them right in, but my picky husband is seafood averse). You could also add grilled chicken. I used to offer the chicken option to Justin but he would always say the dish didn't need it, which is pretty impressive coming from Mr. Meat-and-potatoes. I will generally serve it along side Texas Toast and if I'm not feeling too lazy, a green salad.

This Pasta Pomodoro recipe is a simple pasta. The flavors of deliciously fresh tomatoes, basil and garlic come together in a sauce for this quick and easy weeknight meal.

INGREDIENTS
  • 3-4 cloves of garlic, pressed or minced
  • Olive oil (to cover the bottom of the pan
  • 5-6 good size tomatoes, diced (you could always vary this based on the size of the tomatoes you're working with and how much sauce you like. You could also add a can of diced tomatoes to supplement if you like it a little saucier, or underestimated the amount of tomatoes you needed)
  • Salt and pepper to taste
  • Romano cheese
  • Fresh basil, roughly chopped (or dried is fine too)
  • Spaghetti or angel hair pasta (fresh if you can find it. Any other noodle of your choice works fine too)
  • Crushed red pepper (optional)
  • Shrimp or Chicken (optional)
INSTRUCTIONS
  1. Start a large pot of water boiling for your pasta.
  2. Heat your oil over medium high heat. Saute the pressed garlic until golden and fragrant (if it burns wash your pan and start over.
  3. Add diced tomatoes (and caned tomatoes if you're using those).
  4. Season liberally with salt and pepper (if you are a garlic lover you can always throw a little garlic powder in as well).
  5. Let your sauce simmer for about 10-15 minutes or until it cooks down.
  6. Cook pasta when the sauce is getting to the point that it's just about ready (or earlier if it's not fresh pasta).
  7. Add Romano cheese, crushed red pepper and basil to the sauce toward the end of the cooking time.
  8. Drain your pasta and combine it into the sauce in the saute pan (you could combine your shrimp or chicken if you decide to add those at this time as well).
  9. Serve immediately with extra cheese and crushed red pepper on the side. This also reheats very well.
  10. Enjoy!

Recipe Source:thelifejolie.com

One Pan Roasted Lemon Pepper Salmon and Garlic Parmesan Asparagus


Once you start making one pan meals on a sheet tray you'll want to make them as often as possible. They are generally easy to make and they require less clean up. And when you can cook your veggie with your main dish, then why not?
This is a one pan dish that has the perfect combination of flavors! Lemon and parmesan were just made to go together, so I decided to go with a lemon pepper salmon and garlic parmesan asparagus – and indeed it made the perfect one pan dish. And prep couldn't get any easier, this came together in no time! And I love how it also only takes 15 – 20 minutes to bake. The other great thing about this is that my whole family loved it! Picky eating kids included. I'm so glad that both of my girls are finally starting to love salmon! It took a long time for me to love it as a kid. I remember the first time I finally I liked it was when my grandma breaded it and deep fried it like chicken nuggets. Worked like a charm, key to getting a kid to like salmon. Smart grandma :). Now my thoughts on getting kids to like something – cover it with cheese, like so (as long as they don't have a dairy allergy of course). When there's cheese it's got to be good!

Ingredients
  • 1 1/2 lbs salmon , skin on*
  • 2 1/2 Tbsp olive oil , divided
  • 1 tsp lemon zest
  • 1 Tbsp fresh lemon juice
  • 4 cloves garlic , minced, divided
  • 1 tsp dijon mustard
  • 3/4 tsp onion powder
  • 1/2 tsp each salt and fresh cracked black pepper , plus more for asparagus
  • 1/2 lemon , thinly sliced (optional)
  • 1 1/2 - 2 lbs asparagus (medium or thin spears), tough ends trimmed
  • 1/2 cup finely shredded parmesan


Instructions

  1. Preheat oven to 400 degrees. Line a rimmed 17 by 12-inch baking dish with parchment paper. Place salmon in center of pan (or see note below). In a mixing bowl whisk together 1 1/2 Tbsp olive oil, the lemon zest, lemon juice, 2 cloves garlic, dijon, onion powder. Brush evenly over top of salmon then sprinkle with 1/2 tsp salt and pepper (add more pepper to taste if desired). Top with lemon slices.
  2. Toss asparagus with remaining 1 Tbsp olive oil, remaining 2 cloves garlic and season with salt, then place around salmon. Bake in preheated oven 10 minutes. Remove from oven, toss asparagus then sprinkle asparagus with parmesan. Return to oven and bake until salmon has cooked through, about 5 - 10 minutes longer. Cut salmon into portions. Serve warm.
  3. *If fillet is wide, you can cut into 2 - 4 portions and place them near upper portion of the baking dish, then place asparagus on lower portion of baking dish.
  4. Recipe source: Cooking Classy
Recipe Source:cookingclassy.com

Chocolate Peanut Butter Cheese Ball


This Chocolate Peanut Butter Cheese Ball is such a delicious dessert appetizer. It will be the hit of the party! It tastes like a Reese's in the form of one tasty and unforgettable appetizer.

Ingredients
  • 12 ounces cream cheese, softened
  • 1¼ cups powdered sugar
  • ⅔ cup peanut butter
  • 2 cups peanut butter chips, divided
  • 1½ cup chopped Reese's Peanut Butter cups

Instructions

  1. In a medium mixing bowl, combine cream cheese, powdered sugar and peanut butter. Beat on high until smooth.
  2. Stir in 1 cup peanut butter chips.
  3. Form a ball and place in plastic wrap and freese for 1 to 2 hours.
  4. Remove from freezer and unwrap the plastic wrap.
  5. Place the remainder of the peanut butter chips and the Reese's Peanut Butter Cups on a large plate. Roll the cheese ball in the Reeses and place on serving dish.
  6. Serve with Graham crackers.
Recipe Source:chef-in-training.com

SPICY CHICKEN AND APPLE SWEET POTATO STIR FRY


Another love? It's so fast. Sweet potato can take time to cook up, but if you spiralize it (or shred it) it's ready to go in just a few minutes. You can save even more time with using pre-cooked chicken. If you use pre-cooked chicken, this recipe goes from pot to plate in less than ten minutes.

Spicy Chicken and Apple Sweet Potato Stir Fry recipe – a clean eating meal idea that's whole30 compliant and paleo approved. Makes a quick lunch or an easy healthy dinner.

INGREDIENTS:
  • 1 tbsp coconut oil
  • 1/2 cup cubed chicken (or cooked chicken to make this recipe quicker)
  • 1/4 cup cashews
  • 1 apple, cubed
  • 1/2 cup spiralized sweet potato
  • 2 tbsps apple cider vinegar
  • 1 tsp chili paste
  • 1/2 tsp chili flakes
  • 1 tsp salt and pepper
  • 1 cup spinach
DIRECTIONS:
  1. Heat the coconut oil in a large pan over medium-high heat and add the raw, cubed chicken. Cook for 2-3 minutes.
  2. Add the cashews and finish cooking the chicken (another 3-4 minutes).
  3. Add the apple and sweet potato. Cook for about 5 minutes.
  4. In a small bowl mix together the apple cider vinegar, chili paste, chili flakes, salt, and pepper. Pour over the dish.
  5. Add the spinach and stir until wilted.
  6. Serve.
 Recipe Source:thebewitchinkitchen.com
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