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Rabu, 01 April 2020

HOW TO MAKE CREAMY HERB CHICKEN

HOW TO MAKE CREAMY HERB CHICKEN

For The Chicken:

  • 4 chicken breasts (pounded 1/2-inch thin)
  • 2 teaspoons each of onion powder and garlic powder
  • 1 teaspoon fresh chopped parsley
  • 1/2 teaspoon each of dried thyme and dried rosemary*
  • salt and pepper , to season
For The Sauce:
  • 4 cloves garlic , minced (or 1 tablespoon minced garlic)
  • 1 teaspoon fresh chopped parsley
  • 1/2 teaspoon each of dried thyme and dried rosemary
  • 1 cup milk (or half and half)*
  • Salt and freshly ground black pepper , to taste
  • 1 teaspoon cornstarch mixed with 1 tablespoon water , until smooth

Instructions

  1. Coat chicken breasts with the onion and garlic powders and herbs. Season generously with salt and pepper.
  2. Heat 1 tablespoon of oil a large pan or skillet over medium-high heat and cook chicken breasts until opaque and no longer pink inside (about 5 minutes each side, depending on thickness). Transfer to a plate; set aside.
  3. To the same pan or skillet, heat another 2 teaspoons of olive oil and sauté garlic, with parsley, thyme and rosemary, for about 1 minute, or until fragrant.
  4. For Full Instructions You Can Visit  :  cafedelites.com

HOW TO MAKE BUFFALO CHICKEN PASTA BAKE

HOW TO MAKE BUFFALO CHICKEN PASTA BAKE

Buffalo Chicken Pasta Bake - pasta and buffalo chicken dip topped with lots of cheese makes an amazing casserole dinner. Make this easy recipe for busy nights!

Ingredients

  • 8 ounces - 2 cups uncooked, penne pästä (or substitute cooked cäuliflower)
  • 1 - 8 ounce päckäge creäm cheese, softened
  • 3/4 cup ränch dressing
  • 1/3 cup hot säuce
  • 2 cups shredded, cooked chicken (rotisserie or cänned)
  • 1 1/2 cups shredded mozzärellä cheese
  • 1/2 cup shredded cheddär cheese
  • green onions, for gärnish

Instructions


  1. Preheät the oven to 375 degrees. Spräy ä 8-inch cässerole dish with nonstick spräy.
  2. Cook the pästä noodles, äccording to the päckäge directions. Dräin änd drizzle with ä little bit of olive oil to keep them from sticking.
  3. Stir together the creäm cheese, ränch, änd hot säuce until creämy.
  4. For Full Recipes Please Visit :  insidebrucrewlife.com

How To Make Crack Chicken and Rice Casserole Recipe

How To Make Crack Chicken and Rice Casserole Recipe

Dinner doesn't get much better thän this delicious comfort food cässerole! It's päcked with cärrots, green pepper änd onion änd uses eäsy ingredients like leftover rotisserie chicken, rice ä roni änd creäm of chicken soup!

INGREDIENTS:

  • 1- 6.9 ounce box chicken rice ä roni
  • 1 cup cärrots, sliced
  • 1/2 cup green pepper, chopped
  • 1/2 cup onion, finely diced
  • 1- 10.5 ounce cän creäm of chicken soup
  • 1 cup sour creäm
  • 2 cups cooked rotisserie chicken breäst, chopped
  • 1/2 teäspoon bläck pepper
  • 1/2 cup shredded shärp cheddär cheese

INSTRUCTIONS

  1. Preheät the oven to 350 degrees. Greäse ä 9x13 bäking dish.
  2. Cook the rice ä roni äccording to päckäge directions, ädding the cärrots, green pepper änd onion in the läst 5 minutes of cooking.
  3. Stir in the creäm soup, sour creäm, chicken breäst änd bläck pepper. Remove from heät.
  4. For Full Recipes Please Visit :  hoteatsandcoolreads.com
HOW TO MAKE SENSATIONAL CHICKEN CARBONARA RECIPE

HOW TO MAKE SENSATIONAL CHICKEN CARBONARA RECIPE

Sensational Chicken Carbonara Recipe that Leaves You Wanting More


INGREDIENTS

  • 5 strips bacon cooked and diced.
  • 2 Chicken breasts -Grilled, Chicken striped up
  • Salt & Pepper to taste
  • 2 T Butter
  • 3 cloves Garlic Fresh minced
  • 3/4 Cup milk
  • 1/4 Cup Heavy cream
  • 1 cup Chicken broth
  • 3 T flour
  • 3/4 c Parmesan Shavings
  • 2 T parsley
  • 1-2 Cups Petite Sweet Peas (optional) 
  • 1 small box bowtie pasta

INSTRUCTIONS

  1. Cook 5 strips of bacon and set aside
  2. Cook 2 chicken breasts in 2 Tablespoons butter with Salt and Pepper to taste.
  3. Set aside while you work on the sauce.
  4. Cook up your Bowtie noodles so they will be ready when the sauce is ready.
  5. Heat up the petite sweet peas 

SAUCE

  1. Saute 3 cloves Garlic Freshly minced.
  2. Add Milk, heavy cream, chicken broth and Flour to the pan with the garlic and whisk until smooth.
  3. Cook on low heat until it thickens.
  4. Add in Parmesan shavings. If the sauce gets too thick, add a little more chicken broth.
  5. Add the drained bowtie pasta.
  6. Toss to cover the noodles completely.
  7. Dash in the parsley.
  8. Add more salt and pepper to taste preference.
  9. Cut up the chicken breasts and dice up the bacon and mix them together
  10. Add in the chicken, bacon, and warmed petite sweet peas to the sauce.
  11. Toss until all is covered in the sauce.
  12. Serve hot

NOTES

This recipe makes approximately 10-12 servings depending on how much you dish up in each bowl. We often have a little leftover after the adults and kids have had multiple servings - although their servings are smaller than a regular adult serving. 
For Weight Watchers measuring, divide into 6 equal servings. Not including the noodles, each serving is equal to 6 points plus for Weight Watchers. Read the full Blog article to discover Weight Watchers meal ideas using the creamy Chicken Carbonara sauce. 
The peas are completely optional. The original recipe didn't use peas. I've since added them to the recipe and it was a huge success in our home. If you have picky eaters that won't eat the peas, go ahead and leave them out. It still turns out fantastic. 

How To Make 10-Minute Teriyaki Chicken

How To Make 10-Minute Teriyaki Chicken





Ingredients

  • 3 organic chicken breasts, cut into 1 1/2-inch pieces
  • 3 cups broccoli, steamed
  • 1 Tablespoon oil

TERIYAKI SAUCE

Instructions

  1. Whisk all of teriyaki sauce ingredients in a small bowl. 
  2. On medium heat in a cast-iron skillet brown chicken in oil until cooked on all sides and slightly crispy. *If pan isn’t hot enough the chicken will steam so make sure pan is hot but not burning.* 
  3. Add teriyaki sauce to cooked chicken and stir for 1 to 2 minutes for sauce to thicken.
  4. Stir in broccoli with chicken and sauce. Serve over rice with sprinkled sesame seeds and enjoy! 

Notes

What to Serve with Teriyaki Chicken
You can serve teriyaki chicken over white or brown rice, or quinoa. To get more veggies into your recipe, add sautéed peppers or carrots in with your chicken. Sprinkle with sesame seeds and sliced green onion! 
Extra Tips for Making Teriyaki Chicken
  • For protein in this recipe you can use chicken breasts, cutlets, or boneless/skinless thighs. 
  • Other natural sweeteners you can use if you don’t have coconut sugar – agave, honey, or maple syrup. 
  • Make as meal prep: store in sealed containers over rice/quinoa and enjoy throughout the week. 
  • Add extra vegetables to your teriyaki chicken like sautéed carrots (shredded or sliced), cauliflower, mushrooms, or sliced peppers. 
  • Cooking tools: I love using my cast iron skillet to cook this recipe. You can also use stainless steel or a wok
  • The sauce: make this recipe even easier by using a store-bought teriyaki sauce.
How To Make Spinach Avocado Chicken Burgers

How To Make Spinach Avocado Chicken Burgers

Spinach Avocado Chicken Burgers (Whole30, Paleo, AIP)



INGREDIENTS

For the chicken burgers

  • 1 lb ground chicken
  • 1/2 cup spinach, finely chopped
  • 2 tbsp cilantro, finely chopped
  • 2 tbsp coconut flour (optional- acts as a binder)
  • 1 tbsp avocado oil (plus more if you’re frying or grilling)
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 1 tsp sea salt
  • 1/2 tsp black pepper (omit for AIP)
  • Juice of one lime
  • 1 small avocado (or half a large avocado), diced into chunks
  • Butter lettuce leaves (optional)
For the avocado mayo (optional)

  • 2 medium avocados
  • 4 tbsp avocado oil
  • Juice of one lime
  • 1/4 tsp sea salt
  • 1/8 tsp black pepper (omit for AIP)

INSTRUCTIONS

  1. For the avocado mayo, combine all of the ingredients in a high-speed blender until smooth. Set aside.
  2. Prepare either a grill or a grill pan and set to high heat. Add avocado oil to the grill pan if using.
  3. Mix the ground chicken with the seasonings, spinach, coconut flour, lime juice, and avocado oil until well combined.
  4. Very gently fold in the avocado slices, being careful to not smash them.
  5. Form the chicken into 4-5 burgers, spacing out the avocado to make sure it’s evenly dispersed.
  6. Grill the burgers on the grill surface (using extra avocado oil if frying in a pan) for about 5 minutes on each side, or until internal temperature reaches 165 F.
  7. Top with optional avocado mayo and serve in lettuce cups like a bun, or enjoy the burgers on their own.

HOW TO MAKE KETO JALAPEÑO POPPER CHICKEN RECIPE


Keto Jâlâpeño Popper Chicken Recipe is pâcked with so much âmâzing flâvor. Lots of cheese, bâcon ând more mâke this Keto Jâlâpeño Popper Chicken oh so good.

Course: Mâin
Cuisine: âmericân

Keyword: keto jâlâpeno popper chicken
Servings: 7
Câlories: 227 kcâl
âuthor: Eâting on â Dime

Ingredients

  • 1 lb boneless skinless chicken breâsts
  • 1 tsp gârlic sâlt
  • 8 oz creâm cheese softened
  • 3 jâlâpeno peppers
  • 1/2 cup shârp cheddâr cheese grâted
  • 1/2 cup crumbled crispy bâcon

Instructions

  1. Preheât oven to 375 degrees.
  2. Fry your bâcon to mâke them crispy.
  3. Filet the chicken breâsts so they âre thinner.
  4. For Full Recipes Please Visit :  eatingonadime.com

How To Make Cheeseburger Casserole (Keto Cheeseburger Casserole)

How To Make Cheeseburger Casserole (Keto Cheeseburger Casserole)

Keto Cheeseburger Casserole


INGREDIENTS

  • Olive oil spray for the baking dish
  • 2 tablespoons olive oil
  • 2 lb. extra lean ground beef
  • 1 medium onion, finely chopped (6 oz)
  • 2 teaspoons coarse kosher salt (not fine salt)
  • 1/4 teaspoon black pepper
  • 1 tablespoon minced garlic
  • 1/4 cup avocado oil mayonnaise
  • 1/4 cup unsweetened ketchup
  • 1 tablepsoon mustard
  • 1 1/2 cup shredded sharp cheddar, divided (6 oz)  



  • INSTRUCTIONS
    • Preheat oven to 400 degrees F.Spray a 2-quart baking dish with olive oil. 
  • Heat the olive oil in a large skillet over medium-high heat, about 2 minutes. Add the beef and the onions. Cook, stirring to break up the beef, until the meat is browned and the onion is soft, about 5 minutes. 
  • If there are liquids at the bottom of the skillet, drain the mixture and return it to the skillet. 
  • Stir in the kosher salt, black pepper, and garlic. Cook, stirring, 1 more minute.
  • Turn the heat off. Stir in the mayonnaise, unsweetened ketchup, mustard, and 1 cup cheddar. 
  • Transfer the mixture to the prepared baking dish. Sprinkle with the remaining cheese. 
  • Bake until the cheese is melted and the casserole is heated through, about 15 minutes. Or, if your baking dish is broiler-safe, broil the casserole 6 inches below the heating element (not directly below) until cheese is melted, 1-2 minutes. 

Selasa, 31 Maret 2020

Spinach Avocado Breakfast Quesadilla

Spinach Avocado Breakfast Quesadilla

Kick off your day with a Spinach Avocado Breakfast Quesadilla. High on protein and filled with flavor! 238 calories and 4 Weight Watchers SP | Easy | Healthy | Recipes | Vegetarian #breakfastrecipes #vegetarianbreakfasts #smartpoints #quesadillas


Ingredients

  • 4 large eggs
  • 4 egg whites
  • 6 tablespoons water
  • 1/2 teaspoon ground pepper
  • 1/4 teaspoon salt or to taste
  • 4 whole wheat low carb tortillas medium size
  • 1/2 cup grated sharp Cheddar cheese
  • hot sauce to taste
  • 3/4 California avocado sliced
  • 2/3 cup spinach leaves
  • minced parsley optional

Instructions

  • In a medium-sized bowl, whisk together the eggs, egg whites and water.
  • Set a large skillet over medium heat. Coat with cooking spray. Pour the egg mixture into the skillet. Cook, scraping the pan occasionally, until the eggs are scrambled and just set. Season with salt and pepper.
  • Heat a medium-sized skillet over medium-high heat. Place 1 tortilla in the pan and top half of the tortilla with ¼ each of the cheese, scrambled eggs, hot sauce (several good shakes), California avocado and spinach.
  • Fold over the other side of the tortilla to form a half-circle. Press down with a spatula as the cheese melts to seal the quesadilla. When the bottom is golden brown, flip the quesadilla and brown on the other side.
  • Remove the quesadilla from the pan, cut into thirds and garnish with parsley, if desired. Serve.
  • Repeat with the remaining tortillas, cheese, scrambled eggs, hot sauce, avocado and spinach
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