YUMMYFOODY04

INGREDIENTS 2 lbs boneless skinless chicken breast (about 3-4 chicken breasts) 2 cloves garlic a pinch of salt and pepper 2 oz fresh baby spinach 14 oz can artichoke hearts drained and chopped 8.5 oz jar sun dried tomatoes drained with 1 tbsp oil reserved, and chopped 1 cup mozzarella cheese grated INSTRUCTIONS Preheat the oven to 375˚F. Lay the chicken flat in the bottom of a large casserole dish.  Season with salt and pepper then press garlic and spread it evenly over the chicken breast.  Place the spinach, artichoke hearts and sun dried tomatoes on top of the chicken and then drizzle the tablespoon of oil reserved from the sun dried tomatoes. Finish by topping with mozzarella cheese. Bake for 45-50 minutes total.  Cook 20 minutes uncovered then loosely cover with foil for 25-30 minutes or until the chicken is cooked through (165˚F internal temperature). Serve with your choice of sides and ENJOY! This Recipe adapted from this -->> SITE

Ingredients 3 tablespoons butter 3 tablespoons all purpose flour 2 cups chicken broth 1/2 teaspoon kosher salt 1/8 teaspoon chipotle chili powder optional 1/4 teaspoon oregano 4 ounces chopped green chiles 4 ounces chopped black olives 3 whole boneless skinless chicken breast halves 1 cup sour cream 12 whole corn tortillas cut into bite-sized pieces 2 cups colby-jack cheese grated Instructions In a large skillet, heat butter over medium heat until melted. Stir in flour, cook for 1 minute and whisk in chicken broth. Continue stirring until smooth and thickened-- about 2-3 minutes. Stir chipotle chili powder, salt, oregano, green chiles and black olives into the sauce and place chicken breasts into pan. Bring to a simmer, reduce heat to low, cover and cook about 15 minutes or until chicken is cooked through. Remove chicken from pan, leaving the heat on low, and place chicken on a plate to shred into bite-sized pieces. Stir sour cream into the sauce and ret

Ingredients 1 lb penne pasta, cooked and drained 2 cups shredded cooked chicken 1 jar (15 oz) Alfredo pasta sauce ½ cup ranch dressing 6 slices chopped cooked bacon 2 cups shredded mozzarella cheese (8 oz) Chopped parsley, if desired Steps Heat oven to 350°F. Grease or spray 13x9-inch pan. In large bowl, place 1 lb cooked and drained penne pasta, 2 cups shredded cooked chicken, 1 jar (15 oz) Alfredo pasta sauce and 1/2 cup ranch dressing. Stir to combine. Pour mixture in pan; spread evenly. Sprinkle 6 slices chopped cooked bacon evenly over top, then sprinkle with 2 cups shredded mozzarella cheese (8 oz). Bake 15 to 20 minutes or until hot and bubbly. Let stand 5 minutes before serving. Sprinkle with chopped parsley. This Recipe adapted from this -->> SITE

INGREDIENTS 1 small head of cauliflower 2 tablespoons sesame oil (see notes) 1 small white onion, chopped 1 1/2 cups frozen peas and carrots 2 cloves garlic, minced 2 large eggs 1 1/2 cups shredded or diced cooked chicken (see notes) 1/4 cup soy sauce, plus extra for serving (or use tamari or coconut aminos) INSTRUCTIONS Prepare cauliflower rice. Rinse and pay cauliflower dry and cut into large chunks. Add to a food processor, working in 2-3 batches. Pulse until the cauliflower is broken down and resembles rice pieces, about 10-15 pulses. (If you have a chunk that’s left, you can just remove it and add it to the next batch.) Transfer the cauliflower rice to a bowl and continue with the remaining batches. Heat sesame oil in a large skillet over medium heat.  Add onion and sauté for 3-4 minutes, until softened. Add peas and carrots (it’s fine to add them frozen) and garlic. Stir until tender, an additional 2-3 minutes. Crack the eggs into the pan and stir unti

Ingredients 1 10.75 oz can cream of chicken soup 1/2 c. milk 1 8 oz package Mozzarella cheese slices 2 c. dry stuffing mix 1/2 c. butter melted 1 lb boneless skinless chicken breasts Instructions Preheat oven to 350 degrees. In a medium sized mixing bowl mix together milk and cream of chicken soup. Place chicken breasts in a 8x8 inch glass baking dish. Pour chicken soup mixture over chicken breasts. Layer cheese on top and then sprinkle stuffing over the cheese. Pour butter over the stuffing. Bake for 1 hour or until chicken is cooked through and stuffing is golden brown. This Recipe adapted from this -->> SITE

INGREDIENTS 2 large skinless boneless chicken breasts , halved to make four fillets 4 Flatbreads (store bought or use this recipe for homemade) Marinade / Dressing: 1/4 cup olive oil 1/4 cup lemon juice (juice of 1 lemon) 1 tablespoon red wine vinegar 2 teaspoons minced garlic (or 2 large garlic cloves, minced) 2 tablespoons dried oregano 1 teaspoon salt Cracked pepper For The Tazatziki (or use store bought): 1 cup plain Greek yogurt 1 tablespoon olive oil 1 lebanese cucumber , peeled, deseeded and grated 1 clove of garlic , minced 1 tablespoon lemon juice Pinch of salt For The Salad: 3 lebanese cucumbers , halved lengthways and sliced thick 250 g | 8 oz cherry tomatoes (or grape tomatoes) 1 green pepper (capsicum), deseeded and sliced 1/2 red onion , sliced thinly 7 oz | 200 g marinaded Feta cheese , cubed 1/2 cup (3 oz | 80 g) pitted Kalamata olives INSTRUCTIONS Whisk together all the marinade / dressing ingredients in large,

Ingredients 1 2-3 lb. spaghetti squash 1/4 cup olive oil 2 tbsp butter I used dairy free 2 medium yellow onions peeled and sliced into longer strips if possible 1 1/2 cup mushrooms 1 cup kale 1/4 tsp rosemary I used fresh, but dried would work too Salt and pepper to taste Optional: sprinkle of parmesan cheese Instructions Preheat oven to 350°. Slice squash in half, remove seeds and place on baking sheet. Brush 2 tbsp olive oil on both sides of the squash (1 tbsp per half) and then place face down in the oven. While squash is roasting, melt butter and last 2 tbsp oil over medium-high in a large skillet. Add onions to skillet, stirring occasionally. After 5 minutes, add mushrooms. After approximately 10 minutes, the onions should start to caramelize. If they look like they're burning at all, add an extra tablespoon of oil. Add kale to skillet and continue to stir everything together until onions turn a nice golden brown color. After 45 minutes, remove

Ingredients 1.5 lbs chicken thighs boneless and skinless 1 Tbsp coconut oil plus additional if needed Sea salt and pepper 1/4 tsp garlic powder 1/4 tsp onion powder 1 small onion chopped 4 cloves garlic minced 1 Tbsp tapioca flour or arrowroot 1 cup chicken bone broth 1/2 cup coconut milk full fat, blended before adding if needed 1/2 Tbsp stone ground mustard 1 1/2 Tbsp nutritional yeast optional 1 tsp Italian seasoning blend 1/4 tsp sea salt or to taste 1/8 tsp black pepper or to taste 2/3 cup sun dried tomatoes roughly chopped 1 1/2 cups baby spinach roughly chopped Instructions Season the chicken with sea salt, pepper, garlic, and onion powder. In a large skillet add the coconut oil and cook the chicken thighs on medium-high heat for 5-7 minutes on each side or until browned and no longer pink in center. Remove chicken and set aside on a plate. Add additional oil if necessary and cook the onions over medium heat until soft, then stir in the garlic

Ingredients 3 1/2- 4 pound whole chicken cut into 10 pieces 1 teaspoon salt ¾ teaspoon chicken bouillon powder replace with salt 2-3 teaspoons hot sauce adjust to taste 2 teaspoons minced garlic 1 teaspoons minced ginger 1 teaspoon white pepper 1 tablespoon paprika 1 teaspoon curry powder 2-3 teaspoons minced thyme Chicken Coating 1 1/2 cup all-purpose flour 1 1/2 cup cornstarch 1 teaspoon baking powder 1 Tablespoon paprika 3/4 teaspoon salt adjust to taste 1 Tablespoon garlic powder 1 Tablespoon onion powder 1 teaspoon cayenne pepper 1-1/2 Tablespoons dried herbs (Thyme, Oregano, Parlsley) total 1 cup milk Instructions Place chicken in a large bowl. Then seasoned with salt followed by all the other marinate ingredients- salt, chicken bouillon, garlic, ginger, paprika, white pepper, curry powder, hot sauce and thyme. Mix chicken with a spoon or with hands until they are well coated, cover tightly and set aside in the fridge. Marinate for abo

Ingredients 1/4 tsp black pepper 1/8 tsp salt 1 - 1 1/4 lbs boneless skinless chicken breasts (about 2-3 pieces), cut into bite-sized chunks 3-4 tablespoons olive oil **4 - 6 dried red chili peppers to taste found in Asian supermarkets or the International section of a large chain grocery store - see NOTE 2/3 cup roasted cashews or roasted peanuts 1 red bell pepper chopped into bite-sized pieces 1 medium zucchini chopped into halves Sauce (Feel free to double the sauce if you like more sauce) 1/2 cup low-sodium soy sauce 1/2 cup water 3 Tablespoons honey 2 Tablespoons hoisin sauce 3 cloves garlic minced 1 tsp grated fresh ginger 1/4 - 1/2 teaspoon dried red pepper chili flakes Cornstarch slurry 2 Tablespoons cornstarch or arrowroot powder 2-3 Tablespoons water plus more as needed to thin out consistency of sauce Instructions In a large zip-top bag, toss in chicken, salt and black pepper. Shake until well-coated. Heat a large skillet over

Ingredients FOR THE PUFF PASTRY 1 1/4 cup very cold butter (salted) (262 grams) 1/2 cup very cold water (118 grams) 1/4 teaspoon salt** 2 cups all-purpose flour (260 grams) **If using salted butter then add 1/4 teaspoon salt if using unsalted butter than add 3/4 teaspoon salt. PEAR, WALNUT & CHOCOLATE CHIP CRESCENTS 1/2 - 1 pear sliced (not too thick/firm but ripe) 1/4 cup finely chopped walnuts (30 grams) 1/4 cup mini chocolate chips (45 grams) EGG WASH 1 egg 1 tablespoon water Instructions PEAR, WALNUT & CHOCOLATE CRESCENTS Roll the remaining dough into a large circle, make 8-10 triangles.   Place 1-2 slices of pear on the large part of the triangle, top with some chopped walnuts and chocolate chips.   Roll up from the large part, place on prepared cookie sheet, brush with egg wash, sprinkle with a little sugar and bake for approximately 15 minutes or until golden.   Let cool then dust with powdered / icing sugar.  

Ingredients For The Cake 1 pint fresh strawberries (this is for glaze below as well) 1 cup unsalted butter room temperature 3 cups granulated sugar 5 large Simply Nature Grade A Organic Cage Free Brown Eggs room temperature 3 cups all-purpose flour sifted 1 tsp salt 1/2 tsp baking soda 1 cup buttermilk 1 tsp vanilla extract 2 tsp strawberry extract optional 1/2 tsp red food coloring optional For The Glaze 2 tbsp strawberry puree reserved from cake 2 cups Baker’s Corner Powdered Sugar 1 tsp vanilla extract 1 tsp pure lemon juice or lime juice Instructions For The Cake Remove the stems and wash strawberries thoroughly. Next add strawberries to food processor or heavy duty blender and puree until smooth. Remove 2 tablespoons of puree and set aside for glaze later on. Then add strawberry puree to a small pot over medium heat and reduce the puree for 15-20 minutes or until you have ½ cup left. It should be pretty thick. C

INGREDIENTS: Crust: 1 1/4 c. graham cracker crumbs 6 T. unsalted butter, melted 1/4 tsp. ground cinnamon Cream Cheese Mixture: 1 (8 oz.) package cream cheese, softened 1/2 c. confectioners' sugar 2 c. whipping cream 1/2 tsp. vanilla extract 3 T. granulated sugar Blueberry Filling: 1 (21 oz.) can blueberry pie filling INSTRUCTIONS: Prepare the Crust: In a bowl, combine graham cracker crumbs , cinnamon, and melted butter. Blend with a fork until crumbs are moistened. Set aside 2 tablespoons of crumbs to sprinkle on the top. Press crumb mixture into the bottom of a 9x9-inch pan that's been sprayed with non-stick cooking spray. Prepare the Cream Cheese Mixture: With an electric mixer, cream together softened cream cheese and confectioners' sugar until smooth. In a separate bowl, whip the whipping cream, granulated sugar, and vanilla extract until stiff peaks form. By hand, mix together whipped cream and cream

INGREDIENTS 6 ounces weight unsweetened baking chocolate, finely chopped 1.5 cups confectioners swerve sweetener (7 ounces weight) 1 cup salted butter, sliced 6 tbsp heavy whipping cream 2 tsp vanilla extract INSTRUCTIONS Prepare an 8x8-inch pan lined with foil. In a microwave-safe bowl, add all ingredients. Microwave for 30-second intervals at 50% power until just melted, stirring well in between. Mix well until silky smooth. Pour the chocolate mixture into the lined pan. Freeze until the fudge is set, about an hour. Lift up the foil to remove the fudge from the pan. Cut into 16 bars and serve cold. Cover and store leftovers in the refrigerator. This Recipe adapted from >>>> Click Here

Ingredients 1/3 cup Greek Yogurt 1/3 cup honey 1/3 cup coconut oil melted 2 large eggs 3 tablespoons lemon juice 1-1/2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 1 cup blueberries fresh or frozen 1 tablespoon flour for coating 2 tablespoons grated lemon zest Instructions Preheat oven to oven to 350°F. Grease and flour an 8x4 loaf pan. In a large bowl, beat the Greek yogurt, honey, coconut oil, eggs and lemon juice. In a separate smaller bowl, combine the flour, baking powder and salt; stir the dry ingredients into the wet ingredients and whisk until mixed through. In a small bowl, toss the blueberries with flour to prevent them from sinking into the loaf. Gently fold into the batter along with the lemon zest Transfer to prepared loaf pan and bake in the preheated oven for 45-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

INGREDIENTS 1 large package Cook and Serve vanilla pudding (4.6 ounces) 1 large package strawberry jell-o (6 ounces) 3 cups water 1 16 oz Cool-Whip (lite or fat-free is fine) 1/2 bag mini marshmallows 2 cups of strawberries, chopped 2 to 3 bananas, sliced (Optional, put in before serving so they don't turn brown in the fridge) INSTRUCTIONS Mix together pudding, Jell-o, and water over medium heat until it boils. Remove from heat and pour into a large mixing bowl. Cover with plastic wrap. Refrigerate until mixture has thickened (overnight or for about 6 hours). The next morning or 6 hours later, beat until creamy with a hand mixer. Fold in Cool Whip, marshmallows, and fruit. Chill about an hour before serving. This Recipe adapted from >>>> Click Here

Ingredients 1 (6oz) pre-made graham cracker crust 1 (8oz) tub of Cool Whip (thawed in fridge) 6 regular sized Hershey's Chocolate Bars (about 9 ounces) Instructions Break apart your Hershey's Bars and place them in a   microwave safe bowl (set a few squares aside for garnish later if you'd like). Heat for 30 seconds at a time until the chocolate is melted.  Add the Cool Whip to the melted chocolate and mix until well combined.  Spoon the chocolate cool whip mixture into your prepared pie crust, and use a cheese grater to garnish the top with any chocolate you have set aside.  Refrigerate and chill for at least 2 hours before slicing. This Recipe adapted from >>>> Click Here

Ingredients For the Blackberry Filling 3 cups blackberries, divided ⅓ cup sugar 3 tsp lemon juice 7 Tbsp water, divided 2 Tbsp corn starch 1 ready made pie crust, I used Pillsbury 1 egg, whisked 1 Tbsp water Instructions Preheat oven to 400° and line a baking sheet with parchment paper. Set aside. For the Blackberry Filling Heat a saucepan over low/medium heat. Stir 2 cups of blackberries, sugar, lemon juice, 3 tablespoons water into pan and bring to a boil. Let boil for 3-4 minutes, then add remaining 1 cup of blackberries. Stir. Mix 4 tablespoons water and corn starch together. Add to blackberries and stir. Continue cooking until sauce thickens. Remove from heat, let cool for 15 minutes. Making The Hand Pies Unroll pie crust on a lightly flour surface and, with a biscuit cutter, cut pie dough into 3 inch circles.  Add a little water to the edges of the dough before filling to help seal.  Add a heaping table

INGREDIENTS For chocolate hazelnut meringue cake: 240 grams dark chocolate, chopped 180 grams unsalted butter, chopped 2 eggs 4 eggs, extra, separated 90 grams brown sugar 1 teaspoon vanilla extract 50 grams all-purpose flour, sifted ½ teaspoon baking powder, sifted 40 grams toasted and ground hazelnuts (can also use ground almonds) 220 grams granulated sugar 1 teaspoon white vinegar 1 tablespoon cornstarch, sifted 25 grams cocoa powder, sifted, plus extra for dusting INSTRUCTIONS Preheat the oven to 325°F. Grease a 9-inch (24 cm) round spring form cake pan and line the bottom with parchment paper.  In a heatproof bowl, combine the chocolate and butter and place over a pot of boiling water, ensuring the bottom of the bowl isn’t touching the water. We want to use the steam to gently melt the chocolate and butter. Stir occasionally until the mixture is melted then set aside and let cool slightly.  In the bowl of an electric stand

Ingredients FOR THE BROWNIES: 1 cup (2 sticks) salted butter, cubed 2 cups brown sugar 2 eggs 1 Tbsp vanilla extract 1 Tbsp cocoa powder 1 tsp baking soda 2 cups all-purpose flour 1 ounce (one bottle) red food coloring FOR CREAM CHEESE ICING: 2 Tbsp butter, softened 4 ounces cream cheese, softened 2 tsp vanilla extract 1 & ½ cups powdered sugar Instructions Preheat oven to 350 degrees F. Liberally grease a 9x13" rectangular baking pan with cooking spray; set aside. In a large saucepan, heat the butter over medium-low heat until melted. Let cool for 5 minutes, then whisk in the brown sugar until combined. Quickly whisk in the eggs, one at a time, followed by the vanilla, cocoa powder, baking soda, flour and red food coloring until a soft batter comes together. Pour the batter into the prepared pan and smooth out the top. Bake for approx. 22-27 minutes or until a toothpick inserted near the center comes out clean or wit

Ingredients 2 lbs chicken breasts, boneless, skinless, cut into 1/2-inch chunks Salt and pepper 1 1/2 tablespoons vegetable oil 2 tablespoons curry powder 1/2 onion, thinly sliced 2 cloves garlic, crushed 1 can (14 ounce) coconut milk 1 can (14.5 ounce) diced tomato, drained 1 can (8 ounce) tomato sauce (passata may be used if tomato sauce is not available) 3 tablespoons sugar Instructions Season the chicken chunks with salt and pepper. Mix curry powder and oil. Heat a large skillet over medium-high heat and add the curry oil mixture. Heat curry oil for 1 minute. Add garlic and onions and cook for 1 minute. Add chicken chunks and toss lightly to coat with the curry oil mixture. Reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear. Pour coconut milk, diced tomatoes, tomato sauce, and sugar into the pan, and stir to combine. Cover and simmer, stirring occasionally, appr

Ingredients: 1 pound chicken breast tenders – cut crosswise into 1/2-inch-thin strips 1 tsp toasted sesame oil 1/4 tsp Season with Spice’s finely ground white pepper 2 tbsp peanut oil or vegetable oil, divided 5-6 garlic cloves – minced 1 tbsp freshly grated ginger 1 tsp red chili flakes 1/2 cup roughly chopped red onion A handful of snow peas - trimmed 1/2 red bell pepper – cut into thin strips  For the sauce: 1 tablespoon rice vinegar 2 tablespoon low sodium soy sauce 2 tsp dark soy sauce 2 teaspoons Chinese rice wine, or dry sherry (optional) 1/2 tablespoon brown sugar 2 tsp cornstarch  Method:  In a large bowl, toss chicken strips with toasted sesame oil and white pepper. Marinate for 10-15 minutes.    In a small bowl, stir together rice vinegar, soy sauce, dark soy sauce, Chinese rice wine (if using), brown sugar and cornstarch. Set aside.  Heat a wok or large frying pan over high heat. Add 1 tbsp of oil. When

Ingredients pineapple chicken salad 1 rotisserie chicken, shredded (about 4 cups shredded chicken) 1 cup celery, thinly sliced 1 1/2 cups red grapes, halved 1 cup sliced or slivered almonds 1 small bunch green onions, thinly sliced 1 can (20 oz) crushed pineapple, drained well creamy dressing 1 package (8 oz) cream cheese, softened 1 cup mayonnaise 2 teaspoons Worcestershire sauce 1/2 teaspoon garlic powder 1/2 teaspoon salt (or use 1/4 teaspoon depending on preference) 1/4 teaspoon pepper Instructions Combine all the chicken salad ingredients in a large mixing bowl. In a seperate smaller mixing bowl, combine all the creamy dressing ingredients. Stir together until combined. Pour the dressing into the chicken salad mixture and stir together until combined and mixed well.  Cover and let sit in the fridge for 4-6 hours for best taste. Serve in croissants, rolls, or other bread of choice. Read Full Recipe >