Easy 5 Ingredients Beef Burger!

This Easy Homemade Beef Burger Recipe will have you skip the drive-through and head home to chow down on these instead! Super easy, only 5 ingredients! #burgers hamburger #burgerrecipe #homemade #easyburger #bestrecipe #dinner #dinnerrecipe #dish #maindish #bestburger #recipeoftheday #easyrecipe

Ingredients: 
2 Tbs dijon mustard
1.5 Tbs Worcestershire sauce
2 lb ground beef
1 tsp pepper
1 tsp kosher salt
To Serve:
Lettuce
Hamburger buns
Tomato sliced
Cheese
Onions sliced

Instructions: 
First, Combine ground beef, pepper, salt, mustard and Worcestershire sauce.
Then, Gently form mixture into 8 patties.
Heat grill or skillet to high.
Cook patties 2-3 minutes per side (if you make them thicker, you'll need to cook them longer)
Serve on grilled hamburger buns with lettuce, tomato, cheese and onions. Pickles if you must.
Enjoy!

Easy 4 Ingredient Dish Recipe

This is a 4 ingredient dish that will become one of your go-to dishes. You can make ahead first thing in the morning up to the point of baking, place in the refrigerator, then just pop in the oven for a little over an hour, add a side and a tossed green salad. Dinner is served!

Easy 4 Ingredient Dish Recipe #4ingredients #dish #chickendish #maindish #dinner #easydinner #dinnerrecipe #easyrecipe #easydinnerrecipe #recipeoftheday

Ingredients:
8 chicken thighs - You can use a whole chicken or other parts. We love thighs the best. And we want them on the bone with the skin.
1 small jar of apricot preserves or about a cupful.
1 package dry french onion soup mix
1 (8 oz bottle) Russian dressing (I prefer Wishbone Russian dressing)

Instructions:
First, mix all ingredients, except chicken, in a bowl.
Then, Place chicken pieces in a baking pan. Sprinkle with pepper. No extra salt is needed.
Pour sauce over chicken and make sure it’s coated well.
Roast uncovered at 400 degrees for 1 hour to 1 hour and 15 minutes until chicken is done.
Baste several times during cooking.
This is the way the chicken will look when done.
Enjoy!

Delicious Crispy Crunchy Parmesan Potatoes Recipe

Delicious Crispy Crunchy Parmesan Potatoes Recipe #delicious #crispy #crunchy #parmesan #potatoes #easydish #dish #easyrecipe #appetizers #healthyrecipe #weightwatchers #healthyfood #dinner #maindish

Weight Watchers SmartPoints: 1 (for one prepared potato–2 halves)
Servings: 4-6 servings

Ingredients:
1/2 teaspoon dried oregano
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
2 tablespoons olive oil
1/2 cup finely grated Parmesan cheese with a sand consistency (don’t use shredded or Microplaned Parmesan cheese)
1/4 teaspoon paprika
1/2 teaspoon garlic powder
1 1/2 lbs baby potatoes, halved (1.5-2 inch diameter; approx 20-22 potatoes)
FOR DIPPING (optional)
chopped scallions or chives
sour cream or Greek yogurt (or a half-and-half mixture)

Instructions:
First, preheat oven to 400 degrees F.In small bowl, combine grated cheese, garlic powder, paprika, oregano, salt, and pepper, stirring with fork until mixed.
Then, pour olive oil into 9×13 glass baking dish. Tilt dish around until olive oil evenly coats entire bottom.
Carefully and evenly sprinkle cheese mixture over bottom of pan. (Don’t dump it in and then try to spread it out. Once it touches the olive oil, it becomes almost impossible to spread the cheese out evenly–it will clump. It works better to sprinkle slowly and evenly over the entire surface so that no spreading is necessary.)
Arrange potatoes in a single layer, cut side down, on top of cheese mixture. Press down to insure potatoes are flat and in contact with cheese layer.
Bake for 30-40 minutes, or until cheese is browned and potatoes are soft when pressed or pierced with fork. Remove from oven and leave potatoes to rest in pan for 5 minutes. Remove potatoes from pan using a small spatula, being careful to keep the cheese layer intact on the cut side of potato. (Use a paring knife to cut cheese between the potatoes, if necessary.)
Arrange on serving platter cheese side up. Serve with sour cream or Greek yogurt, (or a half-and-half mixture) sprinkled with chopped scallions or chives, if desired.
TO REHEAT LEFTOVERS:  Place potatoes cheese side up in a med-hot non-stick skillet to heat the bottom side. In 1-2 minutes, flip them over with tongs–cheesy side down–and cook another 1-2 minutes until heated and crispiness is restored. Be careful not to let them burn; they reheat quickly.

Recipe adapted from: http://easyrecipes7.com/crispy-crunchy-parmesan-potatoes-2/

Best Crispy Asian Salmon with Stir-Fried Noodles Recipe

Best Crispy Asian salmon with Stir-Fried Noodles Recipe
Pack your stir-fry with vegetables and top with marinated fish. This recipe cooks enough salmon for lunch the next day

Best Crispy Asian salmon with Stir-Fried Noodles Recipe #crispy #salmon #salmonrecipe #seafood #noodles #noodlesrecipe #asianrecipe #asianfood #dish #maindish #dinner #dinnerrecipe #easydinner #recipeoftheday

Ingredients: 

2 x 100g salmon fillets (plus 2 more 100g salmon fillets if cooking for Flaked salmon salad lunch - see 'goes well with')

For the marinade:

1 garlic clove, finely chopped

2 tbsp lemon or lime juice

2 tsp reduced salt tamari or soy sauce

2cm piece ginger, peeled and finely chopped or grated

1 tsp sesame oil

For the stir-fried noodles:

1 garlic clove, finely chopped

½ red chilli, deseeded and finely chopped

2cm piece ginger, peeled and finely chopped

85g vermicelli rice noodle

2 tsp rapeseed oil

1 tsp sesame oil

1 spring onion, trimmed and thinly sliced

100g sugar snap pea

100g pak choi (or spinach)

1 large red pepper, sliced

1 tsp tamari or soy sauce

1 tsp Thai fish sauce

juice ½ lime

1 tbsp finely chopped coriander

Instructions: 

1. Make the marinade by mixing together all the ingredients. 
2. Place the salmon fillets in a small bowl and spoon over the marinade, turning the fish so that it’s nicely coated. Cover with cling film and leave to sit for 10 mins (or longer if you have time).
3. Meanwhile, cook the noodles following pack instructions, then drain and sit them in a bowl of cold water.
4. Heat a non-stick frying pan. Add the salmon fillets, skin-side down, and leave for 3 mins. When the fish is slightly crispy, flip over and cook for a further 3 mins on the other side. Just before you remove the fish from the pan, add any remaining marinade and let it sizzle for 10 secs. Place 2 of the fillets, skin-side up, with their juices on a plate and cover with foil to keep warm. 
5. Put the other 2 fillets on another plate if using for Flaked salmon salad (see 'goes well with'), cover with foil, leave to cool, then chill.
6. In a frying pan or wok, heat the rapeseed and sesame oils over a high heat. Add the spring onion, garlic, chilli and ginger, and stir constantly for about 1 min. 
7. Add the sugar snap peas, pak choi and pepper, and stir for another 1-2 mins, then add the cooked noodles. Toss well, then add the soy sauce, fish sauce and lime juice, and mix until well combined and the pan is sizzling.
8. Remove from the heat and divide between 2 bowls. Top each with a salmon fillet and drizzle over any juices. 
9. Sprinkle with coriander and serve.

Recipe adapted from: https://www.bbcgoodfood.com/recipes/crispy-asian-salmon-stir-fried-noodles-pak-choi-sugar-snap-peas

The Best Melt in Your Mouth Sweet Pancakes

The Best Melt in Your Mouth Sweet Pancakes

The Best Melt in Your Mouth Sweet Pancakes is the best pancake recipe around and will be the only pancake recipe you’ll ever need! Sweet and dreamy! #meltinyourmouth #pancakes #bestpancakes #bestbreakfast #easypancakes #easybreakfast #breakfast #pancakesrecipe #breakfastrecipe #easydessert #recipeoftheday

Prep Time 5  Minutes

Cook Time 5  Minutes

INGREDIENTS;

Sweet Cream Pancakes;

• 2 eggs
• 2 tsp Vanilla Extract
• 3 cups heavy cream
• 2cups flour
• 2 tsp baking powder
• 1 tsp Baking Soda
• 1/2 tsp Salt
• 1/3 cup Sugar

Birthday Cake Pancakes;

• Vanilla Ice Cream or Whipped Cream
• Maple Syrup
• 1 recipe Sweet Cream Pancakes (above)
• Rainbow Sprinkles

Strawberry Cheesecake Pancakes;

• 1 tsp Vanilla Extract
• 1  cup powdered sugar
• Strawberries chopped
• 1 recipe Sweet Cream Pancakes (above)
• 4 ounces cream cheese softened
• 1 cup heavy cream
• Graham Cracker Crumbs
• Maple Syrup

Peanut Butter Chocolate Chip;

• 1/4 cup Creamy Peanut Butter
• Chocolate Chips
• 1  recipe Sweet Cream Pancakes (above)
• 1/2 cup Maple Syrup
• Four pictures of sweet cream pancakes with four different sets of toppings.

INSTRUCTION;
Classic Sweet Cream Pancakes;

1. Mix all ingredients together. Heat griddle to medium high heat (about 300 degrees) and spray with cooking spray. Place approximately 1/4 cup of batter on the griddle for each pan cake. Cook for 2-3 minutes until little bubbles begin to appear. Flip the pancakes over and cook for another 2-3 minutes until golden brown.
2. Top the pancakes with butter and maple syrup.

Birthday Cake Pancakes;

1. Follow the instructions above for Sweet Cream Pancakes, but after placing batter on the griddle, sprinkle the pancakes with rainbow sprinkles. Then flip and continue cooking.
2. Top the pancakes with more sprinkles, butter, maple syrup and whipped cream.

Strawberry Cheesecake Pancakes;

1. To prepare the cheesecake topping, beat the softened cream cheese in a bowl until creamy. Add the vanilla and the powdered sugar a little at a time until incorporated. In a separate bowl, beat the heavy cream until peaks form. Fold the whipped cream into the cream cheese mixture.
2. Follow the instructions above for Sweet Cream Pancakes, but after placing the batter on the griddle, sprinkle the pancakes with chopped strawberries. Then flip and continue cooking.
3. Top each pancake layer with the cheesecake topping, more chopped strawberries and graham cracker crumbs. Pour on some maple syrup , if desired.

Peanut Butter Chocolate Chip Pancakes;

1. To prepare the peanut butter syrup, heat the maple syrup on the stove over medium heat. Add the peanut butter and stir until mixed. Keep warm on the stove while preparing the pancakes.
2. Follow the instructions above for Sweet Cream Pancakes, but after placing the batter on the griddle, sprinkle the pancakes with chocolate chips. Then flip and continue cooking.

Recipe adapted from: https://mommymouseclubhouse.com/recipe/melt-mouth-sweet-cream-pancakes/

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Easy Garlic Noodles Dish Less Than 30 Minutes!

Easy peasy noodle dish stir-fry using pantry ingredients that you already have on hand. Quick, no-fuss, and made in less than 30min!

Easy Garlic Noodles Dish Less Than 30 Minutes! #whole30recipe #whole30 #dish #asianfood #asianrecipe #noodles #dish #garlic #easynoodlesrecipe #easydinnerrecipe #dinner #dinnerrecipe

INGREDIENTS;

• 8 ounces cremini mushrooms, sliced
• 1 red bell pepper, diced
• 2 zucchinis, diced
• 1 carrot, grated
• 8 ounces spaghetti
• 12 ounces medium shrimp, peeled and deveined
• 1 tablespoon olive oil
• 2 tablespoons chopped fresh cilantro leaves

FOR THE SAUCE;

• 2 tablespoon browns sugar, packed
• 1 tablespoons sambal oelek (ground fresh chile paste), or more, to taste*
• 1 tablespoon oyster sauce
• 1/3 cup reduced sodium soy sauce
• 3 cloves, garlic, minced
• 1 tablespoon freshly grated ginger
• 1 teaspoon sesame oil

INSTRUCTIONS:

1. First, in a small bowl, whisk together soy sauce, garlic, brown sugar, sambal oelek, oyster sauce, ginger and sesame oil; set aside.
2. Then, in a large pot of boiling salted water, cook pasta according to package instructions; drain well.
3. Heat olive oil in a large skillet over medium high heat. Add shrimp and 2 tablespoons soy sauce mixture, and cook, stirring occasionally, until pink, about 2-3 minutes; set aside.
4. Stir in mushrooms, bell pepper, zucchinis and carrot to the skillet. Cook, stirring frequently, until tender, about 3-4 minutes. Stir in spaghetti, shrimp and remaining soy sauce mixture until well combined, about 2-3 minutes.
5. Serve immediately, garnished with cilantro, if desired.

NOTES: 
*Sriracha can be substituted.

Recipe adapted from: https://damndelicious.net/2015/12/27/asian-garlic-noodles/

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The Chili's Copycat Chicken Breasts Recipe

The Chili's Copycat Chicken Breasts Recipe

This dish is a Chili's copycat that features seasoned chicken breasts smothered in barbecue sauce, cheese, bacon and tomatoes. An easy dinner option that the whole family will love!

Prep Time; 10 minutes

Cook Time; 20 minutes

Total Time; 30 minutes

INGREDIENTS:

1 cup shredded cheese I used a blend of Monterey Jack and cheddar cheese

4 slices bacon cooked and crumbled

4 boneless skinless chicken breasts

1 tablespoon olive oil

salt and pepper to taste

1 cup barbecue sauce

1/2 cup diced tomatoes

1/4 cup green onions

INSTRUCTIONS: 

First, Heat the olive oil in a large oven safe pan over medium high heat. Preheat the oven to 400 degrees.

Season the chicken on both sides with salt and pepper to taste.

Cook the chicken for 4-5 minutes on each side, or until done. Cook time may vary depending on the thickness of your chicken.

Pour the barbecue sauce over the chicken. Sprinkle 1/4 cup cheese over each chicken breast.

Place the pan in the oven for 3-5 minutes, or until cheese is melted.

Sprinkle the bacon, tomatoes and green onions over the chicken.

Serve and enjoy!

Recipe adapted from: https://www.dinneratthezoo.com/monterey-chicken/

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Best Chicken & Broccoli Alfredo Stuffed Shells Recipe

Best Chicken & Broccoli Alfredo Stuffed Shells Recipe

INGREDIENTS;

• 1 (12 oz.) box Jumbo Shells
• 2 cups cooked, shredded chicken
• 1/4 teaspoon garlic powder
• Salt and pepper, to taste
• 1 (12 oz.) bag frozen broccoli florets (steamed then chopped)
• 1 (16 oz.) jar Alfredo sauce OR use the homemade Alfredo recipe below
• 1 cup shredded Mozzarella cheese
• 1/2 cup grated Parmesan cheese

ALFREDO SAUCE;

• 3 tablespoons unsalted butter
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1 1/4 cups whole milk
• 2/3 cup freshly shredded Parmesan
• 3/4 cup freshly shredded Mozzarella cheese
• Salt and pepper, to taste

INSTRUCTIONS;

First, Cook pasta shells according to package instructions, just until al dente. Drain water and lay shells out on a large cookie sheet lined with parchment paper. Let shells cool completely.

FOR HOMEMADE ALFREDO SAUCE:

Combine butter, garlic, heavy cream and milk in a saucepan over medium heat. Bring to a simmer. Remove from heat and stir in Parmesan and Mozzarella cheese. Season with salt and pepper, to taste.

FOR STUFFING SHELLS: 

In a large bowl add chicken, garlic powder, salt and pepper and chopped broccoli. Toss to combine. Pour in 1 cup Alfredo sauce and stir together. Add a spoonful of Alfredo sauce to the bottom of a greased 9x13-inch baking pan. Fill shells with a large spoonful of chicken and broccoli mixture and place in prepared pan.

Pour remaining Alfredo sauce evenly over the shells. Sprinkle tops with Mozzarella and Parmesan cheese.

Bake, uncovered, at 350 degrees F. for 25 minutes or until warm and bubbly. Serve and enjoy!

Recipe adapted from: https://life-in-the-lofthouse.com/chicken-broccoli-alfredo-stuffed-shells/

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Best Baked Eggs With Tomatoes and Feta Cheese

Best Baked Eggs with Tomatoes and Feta Cheese – humble dish with Mediterranean flavors.

It’s simply wonderful. And these Baked Eggs with Tomatoes and Feta Cheese are no different. Try it and enjoy. 

Ingredients;

• 4 eggs
• ¼ teaspoon of dried oregano
• Half of large Beefsteak tomato, chopped
• ½ cup of good quality Feta Cheese, crumbled
• Olive Oil Spray

Instructions;

1. First, Preheat the oven to 375 F;
2. Then, Spray ramekins with olive oil spray;
3. Add chopped tomatoes and crumbled feta to ramekins (1/4 cup of each to each ramekins);
4. Sprinkle with dried oregano;
5. Crack 2 eggs to each ramekin;
6. Sprinkle with salt and freshly ground pepper;
7. Place it in the hot oven and cook until egg whites are set, about 15-17 minutes (keep it in the oven longer if egg whites are still running, but watch it carefully so you don't overcook your egg yolks.
8. Serve & enjoy!

Recipe adapted from: https://eatingeuropean.com/baked-eggs-tomatoes-feta-cheese/
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Best Delicious Baked Garlic Parmesan Chicken Recipe

Best Delicious Baked Garlic Parmesan Chicken Recipe

Ingredients;

• ½ cup Mayonnaise
• ½ cup shredded Parmesan cheese
• 4 boneless skinless chicken breast cutlets.
• 4-5 teaspoons Italian seasoned dry bread crumbs
• ½ teaspoon garlic powder
• pinch of salt
• ½ teaspoon lemon pepper

Instructions;

1. First, Preheat oven to 400 degrees F.
2. Then, In a small bowl combine mayo, garlic powder, and parmesan cheese.
3. Moisten chicken breasts with water and lay on baking sheet (I line my baking sheet with parchment paper to make clean up easy)
4. Divide the mayonnaise mixture evenly among the chicken, just spreading it across the top of each piece, and sprinkle with salt and pepper to taste.
5. Bake for 15-20 minutes, remove from oven and sprinkle bread crumbs on each piece of chicken.
6. Return to oven and bake for additional 20 minutes or until chicken is cooked thoroughly and juices run clear.
7. Tops will be browned and chicken will be incredibly juicy.
8. You can also finish them off under the broiler for a minute or two to get them extra browned on top.
9. Serve with a veggie like these delicious fresh broccoli that I steamed.
10. Season with a dash of fresh parsley, if desired.
11. Serve & enjoy!

Recipe adapted from: https://cakescottage.com/2015/03/09/baked-garlic-parmesan-chicken/

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Easy Slow Cooker Hamburger Taco Lasagna Recipe

Easy Slow Cooker Hamburger Taco Lasagna Recipe

PREP TIME: 15 MINUTES 

COOK TIME: 4 HOURS  

TOTAL TIME: 4 HOURS 15 MINUTES  

INGREDIENTS;

• 1 8-ounce package cream cheese, softened
• 1 15-ounce can black beans, drained and rinsed
• 1 15-ounce can red enchilada sauce
• 2 pounds hamburger
• 3  Tablespoons taco seasoning divided
• 1 cup salsa
• 2-3 cups shredded cheddar or monterey jack cheese I like to do a mix
• 4 large flour tortillas
• Optional toppings: sour cream tomatoes, cilantro, green onions, olives

INSTRUCTIONS;

1. First, In a large frying pan, cook the hamburger over medium heat until browned. Drain grease and stir in 2 Tablespoons taco seasoning and salsa. Salt and pepper to taste.
2. Then, Add the cream cheese and 1 Tablespoon taco seasoning to a medium sized bowl. Stir until  smooth and then add in the black beans.
3. Pour 1/3 cup enchilada sauce into the bottom of the slow cooker. Place a tortilla on top and spread with 1/3 cup cream cheese mixture. Then add about 1 cup taco meat and 3/4 cup cheese. Drizzle 1/3 cup enchilada sauce on top and then repeat with 3 layers.
4. Cook taco lasagna on low for 4-5 hours or on high for 2-4 hours, or until cheese in nice and bubbly hot. Slice into 6 or 8 pieces and serve with your favorite toppings.
5. Serve & enjoy!

Recipe adapted from: https://www.iheartnaptime.net/taco-lasagna/

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Best Watermelon Cupcakes Recipe

Best Watermelon Cupcakes Recipe

Ingredients;

Cupcakes makes 10-12 cupcakes

• 1 tsp vanilla extract
• 1 cup + 2 tbsp all purpose flour
• 1 & 1/2 tsp baking powder
• 6 tbsp butter, softened
• 2/3 cup sugar
• 3 egg whites
• 1/2 cup sour cream
• 1/4 tsp salt
• leaf green food coloring by wilton (or similar light green food coloring)

Buttercream;

• 2 sticks of butter, unsalted at room temperature
• 1/2 cup vegetable shortening
• 3-4 cups powdered sugar
• 3/4 tsp of powdered watermelon koolaid mix
• small about of red food coloring, to give the buttercream a pinkish color
• mini chocolate chips

Instructions:

CUPCAKES:
First, Preheat the oven to 375º F. Place cupcakes liners to muffin pan.
Then, In a mixing bowl, combine the butter and sugar, beat using an electric mixer until fluffy. Add in the egg whites, beat again.
Add in the sour cream and vanilla extract, mix by hand with spatula.
In a smaller bowl, combine the flour, baking powder and salt, gently mix with a spoon.
Gradually add half of the flour mixture to the wet ingredients, do not dump it in, rather take spoonfuls of the flour mixture and gently shake it over the wet ingredients, as if you were sifting in the flour. Fold in the mixture until no flour remains. Repeat with the other half of the flour, folding it in and scraping the sides and bottom of the bowl to incorporate everything.
Add in the green food coloring, mix to incorporate.
Divide the batter among the cupcake liners, filling each 1/2 full.
Bake at 375º F for 5 minutes, then reduce heat to 350º will keeping the cupcakes in the oven and bake for 8-10 minutes or until a toothpick comes out clean when inserted into the center of a cupcake.
Allow the cupcakes to cool before adding the buttercream.

BUTTERCREAM:
In a mixing bowl beat the butter and vegetable shortening with an electric mixer until smooth, about 2 minutes.
Add in 2 cups of powdered sugar, mix by hand with a spatula.
Add in more powdered sugar as you see fit, up to 2 more cups, mixing first by hand then with an electric mixer.
Add in the watermelon kool aid powder and a small amount of red food coloring (to give the frosting a pinkish color), mixing one last time with an electric mixer.

HOW TO ASSEMBLE:
Place the buttercream in a large piping bag fit with a 1m wilton piping tip. Push the buttercream down into the bag. Pipe the buttercream onto the cupcakes, starting in the center of the cupcake, swirling out, and then swirling back into the center, progressively stacking the frosting as you get to the center.
Add mini chocolate chips on top of the buttercream.

Recipe adapted from: https://thefirstyearblog.com/watermelon-cupcakes/

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Easy Cheesy Vegan Zucchini Roll Ups Recipe

Easy Cheesy Vegan Zucchini Roll Ups Recipe

Ingredients:

• 2 large zucchini, sliced longways into 1/4-inch thick strips
• 1-2+ Tbsp. olive oil
• salt + pepper
• 1 recipe of my Vegan Cashew Ricotta
• 2 cups of your favorite red sauce
• roughly chopped basil for topping, optional

Instructions:

1. First, Preheat your oven to 350 degrees F. Line a baking sheet with parchment paper.
2. Brush olive oil onto your sliced zucchini and season both sides with salt and pepper. Place on your parchment paper and bake for 15-20 minutes, or until the sliced zucchini is tender. *
3. Remove from the oven and carefully place the slices on a paper towel-lined baking sheet. Top with additional paper towel, and let them sit for 10 minutes. Dab off any additional moisture with paper towel.
4. Add a tablespoon or two of "cheese" at one end of your rolls, then roll it up so that the cheese is secured inside.
5. Season your rolls with a pinch of salt and pepper if needed, then put them back on the parchment-lined baking sheet. Bake for an additional 5-10 minutes, or until heated through.
6. Remove from the oven and soak up any additional water with paper towels. Top with red sauce and basil. Serve & enjoy with pasta or as-is!

Recipe adapted from: https://www.fooduzzi.com/2017/05/cheesy-vegan-zucchini-roll-ups/

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Best Oven Baked Chicken Fricassee Recipe

Best Oven Baked Chicken Fricassee Recipe. Chicken thighs with dry white wine,carrots and tarragon baked in oven.Very delicious chicken recipe!

Ingredients;

• 8 skinless and boneless chicken thighs
• 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper
• 3 cups (750 ml) reduced-sodium chicken broth
• 2 cups sliced carrots
• 2 bay leaves
• 1 tablespoon olive oil
• 1/2 cup (125 ml) dry white wine
• 1/2 cup (125 ml) low-fat sour cream
• bunch finely chopped fresh tarragon

Instructions:

1. Preheat oven to 255 F (130 C) .
2. In a large saucepan,combine chicken broth and carrots.
3. Add bay leaves and bring to a boil over medium-high heat.
4. Cook until carrots are tender.
5. Remove cooked carrots from saucepan and put into a bowl.Reserve cooking liquid.
6. Season chicken thighs with salt and black pepper.
7. In a large nonstick skillet,heat olive oil.
8. Add seasoned chicken thighs and saute in a single layer until brown,for about 5 minutes per side.
9. Remove browned chicken form the skillet and transfer to baking sheet.Place to a warm oven.
10. Add dry white wine,reserved cooking liquid to same skillet,scraping up any brown bits on bottom of pan.
11. Bring mixture to a boil over medium-high heat for about 12 minutes ( reduce until liquid measures about 3/4 cup).
12.  Add sour cream to the pan,bring to a boil to reduce lightly.
13. Stir in cooked carrots and tarragon.
14. Remove chicken from the oven and return to the pan.
15. Coat well with sauce.
16. Remove from the pan and transfer to serving platter.
17. Serve hot.

Recipe adapted from: https://www.chickenroost.com/recipes/spring-chicken-fricassee-with-carrots-and-tarragon/

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Easy Family Favorite Chicken Cordon Bleu Recipe

Easy Family Favorite Chicken Cordon Bleu Recipe - This Chicken Cordon Bleu Noodle Bake makes an easy, comforting dinner any day of the week. It’s a delicious one-pot meal the whole family will love!

Easy Family Favorite Chicken Cordon Bleu Recipe
Recipe by belleofthekitchen.com

Ingredients;

• 2 cups egg noodles, cooked
• 2 cups cooked chicken, chopped
• 8 oz. cooked and diced ham
• 2 cans/packages cream of chicken soup (I like the kind by Pacific Foods)
• 2 cups shredded swiss cheese
• salt and pepper to taste
• dried parsley, to taste
• 18 butter crackers, crushed

Instructions;

1. First, preheat oven to 400 degrees. Grease a large casserole dish and set aside.
2. Combine all ingredients except crushed crackers in a large bowl and mix well. Transfer mixture to prepared baking dish and sprinkle with crushed crackers.
3. Bake in preheated oven for 25 minutes until heated through and bubbly. Allow to cool slightly before serving. 
4. Serve & Enjoy!

Recipe adapted from: https://belleofthekitchen.com/2015/08/21/chicken-cordon-bleu-noodle-bake/

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Easy Healthy Banana Oat Breakfast Smoothie Recipe

This Banana Oat Breakfast Smoothie is guaranteed to keep you satisfied all morning with 20 grams of whole food protein and a good balance of healthy carbs and fats!

Banana Oat Breakfast Smoothie

Ingredients;

• 1/2 cup (115 g) yogurt or non-dairy yogurt of choice
• 1 medium-size (100 g) ripe banana, frozen
• 1/4 cup (60 ml) unsweetened almond milk
• 1/3 cup (30 g) rolled oats*
• 1 Tbsp (7g) chia seeds**
• ½ tsp vanilla extract
• pinch of salt (optional but recommended)
• 1-2 tsp maple syrup or honey (optional, to taste)

Instructions:

• First, add all the ingredients to a high-speed blender in the order listed, and blend on high until a smooth and creamy consistency is reached. You want to make sure to keep blending until the chia seeds have broken down to achieve the smoothest and creamiest texture.
• This smoothie can be made the night before and left to thicken in the fridge overnight. It gets quite pudding-y, so feel free to stir in a splash of milk to achieve desired consistency.

Recipe adapted from: http://www.runningwithspoons.com/2016/05/03/banana-oat-breakfast-smoothie/

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The Best Alice Springs Chicken Recipe

Alice Springs Chicken is the first thing I tried at Outback Steakhouse and I fell in love. It’s a yummy cheesy, bacon and mushroom delicious hot mess.

The Best Alice Springs Chicken Recipe

Recipe by favfamilyrecipes.com

Prep Time; 10 mins

Cook Time; 20 mins

Total Time; 30 mins

Ingredients;

Honey Mustard Marinade;

• 1 c. Dijon mustard (Grey Poupon)
• 1 c. honey
• 1/2 c. mayonnaise
• 1 tsp. lemon juice

Chicken;

• 4 chicken breasts skinless, boneless, cut into halves
• 1 Tbsp. vegetable oil
• 2 c. sliced mushrooms
• 2 Tbsp. butter
• salt and pepper
• paprika
• 8 slices bacon cooked
• 1 c. Monterey Jack cheese shredded
• 1 c. Cheddar cheese shredded
• 2 tsp. fresh parsley finely chopped

Instructions;

1. First, Use an electric mixer to combine the mustard, honey, mayonnaise, and lemon juice in a small bowl. Whip the mixture for about 30 seconds. Place chicken in a Ziploc bag and pour in about 1/3 of the marinade. Seal the bag and press out as much air as you can and marinate in the refrigerator for about 2 hours.
2. Chill the remaining marinade until later. After the chicken has marinated, remove chicken from bag and discard the marinade that it has been soaking in. Preheat the oven to 375 degrees and heat an ovenproof frying pan large enough to hold all four breasts and 1 Tbsp. oil over medium heat. (If you don't have an ovenproof frying pan, transfer the chicken to a baking dish).
3. Sear the chicken in the pan for 3-4 minutes per side or until golden brown. Remove pan from heat but keep chicken in the pan. As the chicken is cooking, in a small frying pan saute the mushrooms in the butter. Brush each seared chicken breast with a little of the honey mustard marinade being sure to save a little extra that you can serve on the side later with the dish.
4. Season the chicken with salt, pepper and paprika ( I am usually pretty generous with the paprika, I love the flavor). Stack two pieces of cooked bacon, crosswise on each chicken breast. Spoon the sauteed mushrooms onto the bacon, being sure to coat each breast evenly. Sprinkle 1/4 cup Monterey Jack cheese evenly onto each breast followed by 1/4 cup of cheddar.
5. Bake the pan of prepared chicken breasts for 7-10 minutes or until cheese is thoroughly melted and starting to bubble. Sprinkle each breast with 1/2 teaspoon parsley before serving. Put extra honey mustard marinade into a small bowl to serve on the side.

Recipe adapted from: https://www.favfamilyrecipes.com/our-version-of-outbacks-alice-springs-chicken/

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Best Grilled Honey Chili Lime Cilantro Chicken Recipe

Asavory and nourishing grilled chicken perfect recipe for your Summer cookouts. Chicken breasts seasoned with a salty, sweet, sour, and spicy marinade (made with Cilantro, lemon juice, honey and Chili) are grilled to a tender finish. Easy to make and great on salads, with rice, or in burritos and wraps!

Best Grilled Honey Chili Lime Cilantro Chicken Recipe
Recipe by eatwell101.com

INGREDIENTS;

• 4 medium chicken breasts, boneless, skin-less
• 1 or 2 red bell peppers, diced
• 2 tablespoons fresh chopped cilantro, for garnish

For Marinade;

• ¼ cup fresh lime juice
• zest of one lime
• 2 tablespoons olive oil
• 2 garlic cloves, chopped finely
• 1/2 crumbled chicken bouillon cube, or 1/2 teaspoon salt
• Fresh cracked Pepper 
• 1 teaspoon honey or brown sugar ( optional for low-carb, keto diet)
• 1 teaspoon red chili flakes (adjust to taste)

INSTRUCTIONS;

1. First, Whisk the ingredients for the marinade in a small bowl. Cut chicken breasts into cubes and place chicken in a large plastic bag or bowl and add the marinade. Mix well to combine. Seal the bag or cover bowl and place in the fridge to marinate for 30 minutes, or up to 24 hours. 
2. Pre-heat grill, pan or griddle over medium-high heat. Drain chicken from the marinade and soak wooden skewers in water for 1 minute. Tread the skewers alternating with chicken cubes and bell pepper slices.
3. Grill chicken skewers for 5 minutes on each side, drizzling some of the marinade from time to time until cooked through and lightly charred. Serve immediately with salad, rice, or noodles. Garnish with chopped cilantro and Enjoy!

Recipe adapted from: https://www.eatwell101.com/grilled-chicken-with-honey-chili-lime-cilantro

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Best S'mores Crescent Rolls Recipe

Best S'mores Crescent Rolls Recipe

Prep Time; 5 minutes

Cook Time; 10 minutes

Total Time; 15 minutes

Ingredients;

• 1 can refrigerated crescent rolls 8 count
• 1/4 c. Nutella
• 64 mini marshmallows
• 40 chocolate chips
• 2 graham crackers

Instructions;

1. First, unroll crescent dough into triangles.
2. Then, top each with 1 tsp. Nutella, 8 mini marshmallows, 5 chocolate chips, and 1/4 graham cracker (broken into pieces).
3. Carefully roll dough into crescent shape, starting at the wide end and working your way to the point.
4. Bake at 375 degrees for 10 minutes or until golden brown.
5. Drizzle with remaining Nutella (you may have to heat it slightly to make it the right consistency).

Recipe adapted from: https://www.lemontreedwelling.com/smores-crescent-rolls/

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Easy Hawaiian BBQ Chicken Wraps Recipe

This is one of those meals that was created during the panic mode of needing something to feed my family for dinner that they would like, that I had the stuff for, and that would be super fast to make. 

Easy Hawaiian BBQ Chicken Wraps Recipe

Prep Time; 5 mins

Cook Time; 10 mins

Total Time; 15 mins

Ingredients;

• 1/2 cup shredded mozzarella cheese
• 2/3 cup pineapple , chopped (fresh or canned)
• 1 Tbsp olive oil
• 2 boneless skinless chicken breasts , cut into bite-size pieces
• salt and pepper
• 1/2 cup barbecue sauce
• 1/4 red onion , chopped
• 1 romaine heart , chopped
• 1/4 cup fresh chopped cilantro
• 4 large flour tortillas (wheat or white)

Instructions;

1. First, heat oil in a large skillet over medium high heat. 
2. Add chicken pieces to the pan and season with salt and pepper. Cook, flipping once until chicken is cooked through and golden brown. 
3. Remove pan from heat. Add barbecue sauce to the pan and toss chicken to coat. 
4. Place tortilla on a plate. Layer with a spoonful of barbecue chicken, cheese, pineapple, onion, chopped romaine and cilantro. 
5. Roll, burrito style and secure with a toothpick. Serve immediately.

Recipe adapted from: https://tastesbetterfromscratch.com/hawaiian-bbq-chicken-wraps/

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Delicious Chicken Pot Pie Crumble Recipe

This meal will remind you of what a classic, simple, just plain good meal is intended to be. Enjoy!

Delicious Chicken Pot Pie Crumble Recipe
Yields about 5 - 6 servings

Ingredients:
20 oz. boneless skinless chicken breast halves (about 2 large)
1 (14.5 oz) can low-sodium chicken broth
1 Tbsp olive oil
1 cup peeled and diced carrots (about 2 large carrots)
3/4 cup diced celery (about 2 large stalks)
3/4 cup finely diced yellow onion (about 1/2 medium onion)
2/3 cup frozen peas
3 Tbsp butter
1/3 cup all-purpose flour
3/4 cup milk
1 tsp lemon juice
1 1/2 tsp dried parsley
1/4 tsp dried thyme

For the crumble:
1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
1/4 tsp freshly ground black pepper
1/4 tsp garlic powder (use 1/2 tsp for a slightly stronger garlic flavor)
1/8 tsp cayenne pepper (optional)
1/4 cup butter, cold and diced into small cubes
2 oz. finely shredded Parmesan cheese (about 1/2 cup packed)
3/4 cup + 2 Tbsp heavy cream

Instructions:
First, Place chicken in a slow cooker, pour chicken broth over chicken. Cover with lid and cook on low heat about 5 - 6 hours until chicken is cooked through. Remove chicken from slow cooker, dice and set aside. Strain broth from slow cooker through a fine mesh strainer into a bowl and reserve broth (if you don't have a fine mesh strainer just try to remove the pieces of fat). 
To prepare crumble: Preheat oven to 450 degree. In a mixing bowl, whisk together flour, baking powder, salt, pepper, garlic powder and optional cayenne pepper. Using your finger tips, cut butter into mixture until mixture resembles coarse crumbs. Stir in Parmesan cheese. Pour in heavy cream and mix just until combine. Break and drop mixture into 1 - 2-inch pieces onto a Silpat lined baking dish. Bake in preheated oven for 10 minutes until golden. Remove from oven and set aside.
To prepare filling: Heat olive oil over medium high heat. Once hot, add diced carrots, onion and celery. Saute vegetables, stirring occasionally until lightly golden and tender, about 5 - 6 minutes. Pour vegetables into a bowl and set aside. Reduce heat to medium, melt butter in saucepan (I like to brown it a bit for and extra layer of flavor), then add in flour and cook, stirring constantly for about 20 seconds (it will be very thick). While stirring, slowly add in milk followed by reserved chicken broth, lemon juice, parsley, thyme and season with salt and pepper to taste. Bring mixture just to a boil,  then slightly reduce heat and allow to cook about 1 minute longer until thickened, stirring constantly. Remove sauce from heat and add sauteed vegetables, frozen peas and diced chicken to sauce, then toss to evenly coat. Pour mixture into a 9-inch pie dish and sprinkle with baked crumble topping (mine fit perfectly in my pie dish but if yours is coming close to the top edge you may want to sit it on top of a cookie sheet to prevent spills in your oven). Bake in 400 degree oven until nicely golden about 12 - 14 minutes. Serve warm.

Recipe adapted from Cook's Illustrated 

Best Caprese Lasagna Roll Ups Recipe

This dish has everything you find in the traditional Caprese flavors and many of the traditional lasagna flavors. Really this is lasagna simplified both in flavor and preparation. With that I don't mean to say their flavor is bland and boring, they are just simple yet incredible flavors. To create the Caprese style filling, you begin with a cheese filling that's mostly Mozzarella, then it's layered with fresh Roma tomato slices and sprinkled with fresh basil. Then you roll it up and top it with a simple marinara sauce made from crushed Roma tomatoes, and you sprinkle over more Mozzarella cheese, bake it and then garnish it with fresh basil ribbons. So, they are Caprese inside and out. I love the fresh flavors of this entree and all that heavenly cheese of course! Who knew vegetarian could be so good? Enjoy!

Best Caprese Lasagna Roll Ups Recipe
Yields 8 servings

INGREDIENTS:
1 large egg white
1/3 cup freshly, finely shredded Parmesan cheese (about 1 1/4 oz)

freshly ground black pepper
8 lasagna noodles, uncooked
14 oz freshly shredded, low-moisture part skim Mozzarella cheese, divided
3/4 cup Ricotta cheese
3 - 4 medium Roma tomatoes, thinly sliced (about 1/6 inch thick slices)
1/4 cup chopped fresh basil, plus more for garnish
1 cup Simple Marinara Sauce, recipe follows 

INSTRUCTIONS:
First, preheat oven to 350 degrees. Cook pasta according to directions listed on package to al dente. Drain pasta (DO  NOT rinse with water) and align lasagna noodles in a single layer on a large sheet of parchment or wax paper.
For filling, in a large mixing bowl, whisk together ricotta cheese and egg white until well blended. Stir in Parmesan cheese. Mix in 12 oz. of the Mozzarella cheese and season with black pepper to taste (I wouldn't recommend seasoning with salt just because the cheeses already have plenty of salt). 
Place 1/4 cup of the cheese mixture over each lasagna noodle and spread into an even layer, going from one end of the lasagna to the other. Align 4 thin tomato slices over cheese mixture then sprinkle fresh basil over top. Snugly roll lasagna noodles to opposite end. Spread about 1/4 cup pasta sauce in the bottom of an 11 x 7 inch baking dish. Align lasagna roll ups, seam side down in dish. Top each roll up with about 2 Tbsp of the pasta sauce (covering edges of pasta so they don't dry out while baking). Sprinkle top with remaining 2 oz. shredded Mozzarella. Bake in preheated oven 30 minutes. Remove from oven, plate pasta and garnish with plenty of basil ribbons. Serve warm.

Simple Marinara Sauce:
2 cloves garlic finely minced

1 (28 oz) can crushed tomatoes
2 Tbsp extra virgin olive oil
1/4 cup finely chopped yellow onion
salt and freshly ground black pepper to taste

INSTRUCTIONS:
First, heat olive oil in a medium saucepan over medium high heat. Add onions to hot oil and saute about 3 minutes until soft, adding garlic during last minute of sauteing. Pour in crushed tomatoes and season with salt and pepper to taste. Bring mixture just to a boil, then reduce heat to a simmer and allow sauce to cook for about 25 - 30 minutes (which will allow some of the water in crushed tomatoes to evaporate) while you prepare pasta and lasagna filling (you can freeze or refrigerate left over sauce in a small airtight container for later use, adding fresh basil if desired).

Recipe adapted from: Cooking Classy