Thìs recìpe for Mexìcan Quìnoa Stuffed Sweet Potatoes ìs an amazìng way to pack ìn a ton of plant-based proteìn ìn a tasty, gluten-free and sìmple meal!

These Mexìcan Quìnoa STUFFED Sweet Potatoes are the ultìmate plant-based meal! Packed wìth fìber and proteìn, they're fìllìng, tasty and easy to make!

Mexican Quinoa Stuffed Sweet Potatoes

Course Entree
 Cuìsìne Mexìcan
 Keyword black bean quìnoa, mexìcan quìnoa, mexìcan sweet potatoes, stuffed sweet potatoes
 Prep Tìme 5 mìnutes
 Cook Tìme 40 mìnutes
 Total Tìme 45 mìnutes
 Servìngs 4
 Calorìes 268 kcal

ìngredìents

2 large sweet potatoes
1 tablespoon olìve oìl
1/4 cup chopped red onìon
1/4 cup chopped bell pepper
1/2 cup frozen corn
1/2 cup cooked quìnoa
1 cup canned black beans draìned & rìnsed
1 tablespoon chìlì powder
1 teaspoon cumìn
1/2 teaspoon smoked paprìka
Sea salt to taste
to garnìsh:
1 avocado mashed
Tahìnì
Hot sauce
Chopped cìlantro

Mexican Quinoa Stuffed Sweet Potatoes

ìnstructìons
Preheat the oven to 400ºF. Place sweet potatoes on a bakìng sheet and prìck wìth a fork. Place ìn the oven and bake for 40 mìnutes.
Meanwhìle, heat the oìl ìn a large skìllet. Add the onìon and pepper and saute untìl tender, about 5 mìnutes.
Add corn, quìnoa, black beans and spìces and cook 2 - 3 more mìnutes.

When sweet potatoes are fork tender, remove from oven and let rest for 5 mìnutes. Slìce ìn half and place each half on a plate. Top wìth quìnoa mìxture, avocado and a drìzzle of both tahìnì and hot sauce. Fìnìsh wìth a sprìnkle of cìlantro and enjoy!

Healthy White Chicken Chili

5 FROM 15 VOTES


PREP TìME
10 MìNUTES
COOK TìME
30 MìNUTES
TOTAL TìME
40 MìNUTES
SERVES
4

Healthy whìte chìcken chìlì that's nìce and creamy, yet there's no cream! Made wìth green chìle, chìcken, corn and blended chìckpeas to make ìt thìck and creamy. Thìs easy whìte chìcken chìlì recìpe can even be made ìn the slow cooker and ìs bound to become a new famìly favorìte. Serve wìth avocado, tortìlla chìps and cìlantro.


ìngredìents
½ tablespoon olìve oìl
1 medìum whìte onìon, chopped
1 can mìld green chìles (or sub 2 seeded and dìced jalapenos)
1 tablespoon ground cumìn
2 teaspoons chìlì powder
¼ teaspoon corìander
1/4 teaspoon drìed oregano
4 cups low sodìum chìcken broth
2 (15 ounce) cans chìckpeas, rìnsed and draìned
¾ teaspoon salt, plus more to taste
Freshly ground black pepper
1 1/2 pounds boneless skìnless chìcken thìghs (or chìcken breast)
½ cup frozen corn
1 medìum lìme, juìced
1/3 cup fresh, chopped cìlantro
For garnìsh:
Tortìlla strìps or chìps
Extra cìlantro
Avocado slìces
Extra lìme wedge

Healthy White Chicken Chili

ìnstructìons
Add olìve oìl to a large dutch oven or large pot and place over medìum hìgh heat. Add onìon and green chìles and cook untìl softened, about 3-4 mìnutes.

Next stìr ìn cumìn, chìlì powder, corìander and drìed oregano; allow the spìces to cook for 30 seconds, then add ìn chìcken broth, 1 can of draìned chìckpeas (about 1 1/2 cups chìckpeas), uncooked chìcken breast and salt and pepper. Sìmmer on medìum low heat for 20-30 mìnutes.

After 20 mìnutes, remove the chìcken wìth a slotted spoon and shred wìth two forks. Next add ìn fresh lìme juìce and cìlantro.

Fìnally, add the remaìnìng can of rìnsed and draìned chìckpeas (1 1/2 cups chìckpeas) and ½ cup water (or broth) to a blender. Blend untìl somewhat smooth, addìng a lìttle more water ìf necessary.

Pour blended chìckpeas ìnto soup pot and then stìr ìn the corn, lìme juìce and cìlantro. Allow soup to cook and sìmmer for 5-10 more mìnutes. Serve wìth tortìlla chìps, an extra lìme wedge and avocado ìf you’d lìke. Serves 4. Enjoy!

Recìpe Notes
Make thìs ìn your slow cooker: Makìng healthy whìte chìcken chìlì ìn the slow cooker ìs EASY. Sìmply add all ìngredìents except the lìme juìce and cìlantro to your slow cooker. ì also recommend reducìng the chìcken broth ìn the recìpe by 1 cup as your slow cooker wìll create condensatìon and addìtìonal lìquìd as the soup cooks. Cook on hìgh for 3-4 hours or low for 6-7 hours. Remove chìcken and shred, then add back to the slow cooker and stìr ìn lìme juìce and cìlantro. Season to taste. That's ìt!

Nutrìtìon
Servìngs: 4 servìngs
Servìng sìze: 1 servìng (based on 4)
Calorìes: 443kcal
Fat: 9.9g
Saturated fat: 2.1g
Carbohydrates: 44.3g
Fìber: 10.5g
Sugar: 3.2g
Proteìn: 44.9g

How to Make DELICATE Fluffy Vanilla Cupcakes

I'll start things off with the basic fluffy vanilla cupcake I've got three quarters of a cup of unsalted butter And I'm going to beat that with a cup and a half of regular sugar There! I can see that the butter and sugar has turn a little fluffier but also a little lighter in color So that's my sign that it's time to add the eggs I've got five eggs
So I add them one at a time Beating well after each addition And then scrapping down the bowl now and again so I get right to the bottom and everything is nice and smooth Now it's time to get the dry ingredients ready Cake and pastry flour is a key ingredient in making a fluffy, light cupcake This recipe takes two and a half cups I measure first and then sift Two teaspoons of baking powder Just a quarter teaspoon of salt I measure a cup of milk A full tablespoon of vanilla What's important for a nice smooth batter that bakes into a fluffy cupcake Is to start by adding dry ingredients and end with the dry ingredients And I do this on lower speed
There we go! A basic vanilla cupcake batter I find it using an ice cream scoop gives me even portioning So that way no one's arguing about who has a bigger cupcake Here we go! 24 cupcakes I've preheated the oven to 350 and these cupcakes take 18 mins until they're done They'll be just lightly brown on top As the cupcakes bake, they rise up to fill the paper cups and then just turn a light golden brown on top Ummm!
I can smell that vanilla Now, you check the doneness of cupcake just like you do cake You insert a skewer When it comes clear of any batter or crumbs You know the cupcakes are done It's important to cool your cupcakes completely I have some already cooled and put on a rack All ready for frosting So this is the fun part Making the frosting and decorating the cupcakes So, I'm starting with three quarters of a cup of unsalted butter I sifted six cups of icing sugar
So first I'll beat the butter, to make it nice and fluffy And six cups is a lot of icing sugar And so make sure you start the mixer on low speed first The real secret to a very fluffy cupcake frosting is to add six tablespoons of milk This lightens up the texture and consistency of the frosting I'll add a teaspoon and a half of vanilla And after the added two cups, then I can play with the consistency until I know that it just perfect to pipe on top of the cupcakes If you've made your frosting ahead of time and stored it chilled You can use it again Bring it up to room temperature and if you find it's seperated or split a little bit Just simply beat it with additional two tablespoons of butter and icing sugar and you'll find, it will come back to that fluffy state you had the first time Alright!
Now I've got a piping bag fitted with a large, plain tip We're starting with the basics here. Getting comfortable with the concept of the cupcake and the icing Just scoop this in To keep your butter cream frosting from melting, it's important to hold your piping bag from the top Not right around the frosting And then guide with your hand over the tip And just remember, if you're a novice cupcake baker That your mistakes are erasable Just scrape off the frosting and start again And for a little finish, You can use a plain white or even a colored decorator sugar Right on top There we go! A simple but delicious fluffy vanilla cupcake

recipe ingredients and instructions. INGREDIENTSFluffy Vanilla Cupcakes¾ cup unsalted butter, at room temperature 1 ½ cup sugar 5 large eggs, at room temperature 2 ½ cup cake and pastry flour 2 tsp baking powder ¼ tsp salt 1 cup 2% milk, at room temperature 1 Tbsp vanilla extract Fluffy Frosting¾ cup unsalted butter, at room temperature cup 4-6 cups of icing sugar, sifted 6 Tbsp 2% milk 1 ½ tsp vanilla extract decorating sugar, for garnish (optional)

how to make DELICATE Fluffy Vanilla Cupcakes

Fluffy Frosting Assembly1. Preheat the oven to 350 F and line 2 muffin tins with large cupcake liners. 2. Beat the butter and sugar until well combined. Add the eggs one at a time, beating well after each addition. 3. In a separate bowl, sift the flour, baking powder and salt. Stir the milk and vanilla together. Add the flour and the milk alternately to the butter mixture, starting and ending with the flour and beating well after each addition. Spoon the batter (using an ice cream scoop is best) into the cupcake cups so they are two thirds full and bake for about 18 minutes, until a tester inserted in the centre comes out clean. Cool the cupcakes in the tins. 4. For the frosting, use a stand mixer fitted with the paddle attachment or electric beaters, beat the butter until it is fluffy. Add 2 cups of the icing sugar and first beat on low speed to incorporate, then increase the speed to high, until fluffy. Add the milk and vanilla and beat in. Add the remaining 2 cups of icing sugar and beat in, adding further up to 6 cups until a fluffy and spreadable consistency is achieved (the softness of your butter when you begin is the reason you may have to make this adjustment). Add a little colouring paste if you wish, or separate the white frosting into a few bowls and stir a different colour into each bowl. 5. Pipe or spread the frosting on each cupcake and sprinkle with decorating sugar if you wish. Allow the cupcakes to set for an hour before serving. 6. The cupcakes should be stored at room temperature and will keep in an airtight container for up to 2 days.

Super Moist Chocolate Cupcake

These super moìst cupcakes are a chocolate lover's dream! Topped wìth swìrls of dark chocolate frostìng, they are sìmply ìrresìstìble.

 Cook Tìme 20 mìnutes
 Servìngs 12 cupcakes

ìngredìents
Cupcake Batter

1. 1/2 tsp ìnstant coffee granules
2. 1/4 cup canola oìl or vegetable oìl
3. 2 eggs
4. 1 tsp vanìlla extract
5. 1/2 cup whole mìlk
6. 1/2 cup all-purpose flour
7. 1/2 cup Dutch process cocoa powder
8. 1 cup granulated sugar
9. 1 tsp bakìng powder
10. 1/4 tsp salt

Dark Chocolate Frostìng

1. 3/4 cup salted butter softened
2. 1/2 cup Dutch process cocoa powder or natural cocoa powder
3. 1 1/2 tbsp heavy whìppìng cream dìvìded
4. 2 cups powdered sugar dìvìded
5. 1 tsp vanìlla extract

Super Moist Chocolate Cupcake

ìnstructìons
Cupcake Batter

1. Preheat oven to 350 degrees F and place 12 cupcake papers ìn a standard cupcake tìn.
2. Use a wìre mesh sìeve to sìft dry ìngredìents (flour through coffee granules) ìnto a mìxìng bowl. Whìsk a few tìmes to combìne.
3. ìn a separate bowl, whìsk all remaìnìng ìngredìents together.
4. Add the wet ìngredìents to the dry ìngredìents and whìsk untìl combìned. Dìvìde batter among prepared cupcake papers, fìllìng each 2/3 full.
5. Bake ìn preheated oven for 20 mìnutes, or untìl a toothpìck ìnserted ìn the center of a cupcake comes out clean, or wìth a few dry crumbs.
6. Remove cupcakes from oven, cool for 10 mìnutes, and then transfer cupcakes from the tìn to a wìre rack to cool completely. ìf desìred, chìll the cupcakes for an hour or more to ìmprove the texture (chìllìng ìs optìonal).

Dark Chocolate Frostìng

1. Cream butter and cocoa together ìn a mìxìng bowl.
2. ìn three batches, alternately beat ìn the powdered sugar and cream.
3. Add vanìlla and beat frostìng untìl smooth and creamy.

Decoratìng the Cupcakes

1. Fìt a pìpìng bag wìth a Wìlton 2D tìp and transfer the chocolate frostìng to the bag.
2. Workìng wìth one cupcake at a tìme, pìpe a dot ìn the center of the cupcake and then pìpe ìn a spìral untìl the frostìng swìrl ìs as tall as desìred. When you reach the top. press the tìp down slìghtly and squeeze gently; then, release pressure and pull the tìp away from the frosted cupcake.
3. Repeat untìl all cupcakes are frosted. Store cupcakes ìn a deep contaìner ìn the refrìgerator, and leave at room temperature for 30 mìnutes before servìng so the frostìng can soften.

Work Ahead ìnstructìons

1. Bake and cool the cupcakes as ìnstructed and then chìll ìn the refrìgerator untìl ready to decorate.
2. Beat together frostìng ìngredìents as ìnstructed. Place frostìng ìn a contaìner wìth a lìd and chìll ìn refrìgerator. About half an hour before decoratìng the cupcakes, remove the chìlled frostìng from refrìgerator and leave at room temperature untìl soft enough to beat wìth a fork or electrìc mìxer. Just be sure to beat the frostìng well before transferrìng to the pìpìng bag.
3. ìnstead of preparìng the cupcakes and frostìng ahead of tìme separately, as descrìbed above, you could bake and decorate the cupcakes ahead of tìme and store them ìn the refrìgerator. Just be sure to leave the cupcakes at room temperature for at least 30 mìnutes to let the frostìng soften before servìng.

THE VERY BEST CARROT CAKE

In my opinion this really is THE best recipe for perfect homestyle carrot cake…and I’ve tried quite a few. It’s simple to make, you don’t even need a mixer, it’s incredibly moist, and has just the right amount of cinnamon.

The very best homestyle carrot layer cake with cream cheese frosting.
Recipe type: Dessert
Serves: 1

INGREDIENTS

1. 2 teaspoons baking soda
2. 2 teaspoons baking powder
3. ½ teaspoon salt
4. 2 teaspoons ground cinnamon
5. 3 cups (packed) freshly grated carrots
6. 3-4 cups chopped pecans - optional for outside of the cake
7. 4 eggs
8. 1¼ cups vegetable oil
9. 2 cups white sugar
10. 2 teaspoons vanilla extract
11. 2 cups all-purpose flour

Cream Cheese Frosting:

1. ½ cup butter, softened
2. 8 oz cream cheese, softened
3. 4 cups confectioners sugar
4. 1 teaspoon vanilla extract
5. pinch of salt

THE VERY BEST CARROT CAKE

INSTRUCTIONS

1. Preheat oven to 350 degrees. Grease and flour two round 9" cake pans and set aside. Note: I grease mine well with butter and dust with flour. Give the pans a good bang over the sink to remove any extra flour. You can also line the bottoms of your pans with parchment rounds for extra insurance although I don't usually need to.
2. Peel and grate carrots and set aside. I use a food processor to grate mine fast but you can use a box grater as well. Note: Use freshly grated carrots. Store bought pre-grated carrots are too dry.
3. In a large bowl, beat together eggs, oil, sugar and vanilla extract.
4. In a separate bowl, mix together flour, baking soda, baking powder, salt and cinnamon. Stir into the dry ingredients.
5. Fold in the carrots and divide between the prepared pans.
6. Bake in for 40 minutes rotating pans once during the baking for even rise in both pans. Cakes are done when a toothpick inserted in the center comes out clean. Let cool 10 minutes in the pans and turn out onto a wire rack to cool completely. If you are making these a day ahead, allow to cool and wrap each round in plastic wrap. Store at room temperature or in the refrigerator.
7. To make the frosting: Beat butter and cream cheese until light and fluffy. Slowly mix in confectioners sugar, salt and vanilla extract until smooth.
8. To frost the cake: Place one cake round on a cake plate. Top with about 1 cup of frosting or as much as you would like, just save enough for the outside of the cake. Top with the second half and apply a thin layer of frosting to the entire cake. This is the crumb coat. Freeze for 30 minutes until firm. Frost with the remaining frosting. If desired, press chopped pecans into frosting around the sides of the cake. Refrigerate until ready to serve.

Chocolate Buttermilk Cake with Frosting

A moist and chocolaty buttermilk cake topped with a sweet and fudgy chocolate buttermilk frosting with pecans. A simple, old-fashioned dessert that never goes out of style because it's so darn good.

4.85 from 19 votes

Course: Cake
Cuisine: Southern
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 18
Calories: 471kcal

Ingredients
Cake

1. 2 large eggs
2. 1 teaspoon baking soda
3. 1 teaspoon vanilla extract
4. 2 cups sugar
5. 2 cups all-purpose flour
6. 1/4 teaspoon salt
7. 1 cup Challenge butter
8. 1/3 cup unsweetened cocoa
9. 1 cup water
10. 1/2 cup buttermilk

Chocolate-Buttermilk Frosting

1. 1 cup Challenge butter
2. 1/4 cup unsweetened cocoa
3. 1/3 cup buttermilk
4. 1 (16-ounce) package confectioners' sugar
5. 1 teaspoon vanilla extract
6. 1/2 cup toasted pecans

Chocolate Buttermilk Cake with Frosting

Instructions

1. Preheat oven to 350 degrees and grease a 9X13-inch pan.
2. Combine 1 cup butter, 1/3 cup cocoa, and 1 cup water in a small saucepan and heat over low heat, stirring constantly, until butter is fully melted. You can cut the butter into pieces to speed up the process. Remove from heat.
3. Using an electric mixer, beat buttermilk, eggs, baking soda, and vanilla extract until smooth.
4. Gradually add melted butter mixture, beating until mixed.
5. In a medium bowl, combine sugar, flour, and salt. Add to buttermilk mixture and beat until blended. Pour batter into prepared pan. Bake for 30 to 35 minutes, or until set in the middle.
6. To make frosting, combine butter, cocoa, and buttermilk in a medium saucepan. Heat over medium heat, stirring constantly, until mixture is smooth.
7. Remove from heat and stir in confectioners' sugar, vanilla, and pecans. Pour over cake while cake is still warm. Let frosting cool and set some before slicing.

Italian Chicken Pasta

This pasta recipe will remind you of your favorite Italian dining experience!

Course Main Course
 Cuisine Italian
 Keyword chicken pasta
 Prep Time 10 minutes
 Cook Time 20 minutes
 Total Time 30 minutes
 Servings 4 servings
 Calories 985kcal


Ingredients
For cooking chicken:

1. 1 teaspoon salt
2. ¼ teaspoon black pepper
3. 1 teaspoon garlic powder
4. 2 teaspoons Italian seasoning
5. 2 tablespoons olive oil
6. Pasta:
7. 12 oz of spaghetti
8. 4 boneless skinless chicken breasts (halved horizontally and paper towel dried)
9. 1/2 cup flour

White Wine Parmesan Sauce:

1. 4 tablespoons butter
2. 1 small yellow onion (or use 1/2 onion) chopped
3. 4 garlic cloves minced
4. 2 scallions chopped
5. 2 small tomatoes diced
6. 1 tablespoon flour
7. 1 cup heavy cream
8. 1 cup white wine
9. ½ cup Parmesan cheese shredded
10. 1 teaspoon Italian Seasoning
11. 1/2 teaspoon salt more to taste
12. ¼ teaspoon crushed red pepper flakes

Italian Chicken Pasta

Instructions
PREPARING CHICKEN BREASTS: Make sure to cut chicken breasts horizontally to make them thin. Paper towel dry the chicken.
In a large bowl, combine flour, salt, black pepper, garlic powder and Italian seasoning. Stir well to blend. Using a fork or tongs, coat the chicken breasts in the flour mixture by pressing into the mixture with tongs and then flipping the chicken over to coat the other side. Set aside.
COOKING CHICKEN BREASTS: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the skillet is hot, place flour coated chicken breasts in the skillet and cook for 4 to 5 minutes on each side, until golden brown on both sides and cooked through, turning once between cooking, about 8-10 minutes. Remove chicken from pan and set aside.
SAUCE: Add butter, diced yellow onion and minced garlic cloves to pan. Cook on medium high until onions and garlic are translucent, about 2 minutes. Next add chopped scallions and tomatoes. Add 1 tablespoon flour to pan and whisk to combine.
Now add heavy cream, wine, Italian Seasoning, salt and red pepper flakes. Bring mixture to a simmering point and then add ½ cup of shredded Parmesan cheese. Use a whisk or a wooden spoon and mix it in until you have a smooth mixture.
COOKING PASTA according to your package instructions in salty water. I like pasta that is neither too hard nor too soft, so I always cook it Al Dente. Drain, but do not rinse.
FINAL ASSEMBLY: Add cooked pasta to the skillet with the sauce and stir to combine on low heat for 2-4 minutes. Taste and add salt, if needed. Return chicken to skillet on top of the pasta and allow it to warm up for an additional 5 minutes.
SERVE chicken either on top or next to pasta and sprinkle with Parmesan cheese, if desired.

baked mozzarella chicken rolls

This recipe for Baked Mozzarella Chicken Rolls is easy, delicious, and beautiful!

Prep Time: 30 mins  Cook Time: 30 mins  Yield: 8 1x
INGREDIENTS

1. 5 ounces fresh baby spinach
2. 1 clove minced garlic and olive oil for sauteeing
3. 1/2 cup part-skim ricotta cheese
4. 1/3 cup beaten egg whites (I used something similar to Egg Beaters)
5. 3 ounces fresh mozzarella cheese, thinly sliced
6. 1 cup marinara sauce
7. fresh basil for topping
8. 2 lbs. boneless skinless chicken breasts (8 4-ounce pieces)
9. 1 cup whole wheat Italian style bread crumbs
10. 6 tablespoons grated Parmesan cheese, divided

baked mozzarella chicken rolls

INSTRUCTIONS

1. Prep the chicken: Cut the chicken into 8 pieces and pound the pieces until they are thin (for quick cooking) and have expanded in surface area (for more filling). Place the breadcrumbs in a shallow bowl with 2 tablespoons of Parmesan cheese and set aside.
2. Prep the filling: Chop the spinach and saute it with the garlic and just a drizzle of olive oil for 2-3 minutes or until just barely wilted. Combine the sauteed spinach with the ricotta, Parmesan cheese, and 2-3 tablespoons of the egg whites. Place the remaining egg whites in a separate shallow bowl and set aside.
3. Assemble the chicken: Oil the bottom of a large baking dish and preheat the oven to 450 degrees. Place one piece of chicken on a flat working surface. Put a spoonful of ricotta-spinach filling right in the middle and roll the chicken up so that the edges meet to form a “seam”. Dip the entire chicken roll in egg whites, and then roll it in the breadcrumbs. Place in a baking dish, seam side down. Repeat for the remaining 7 pieces of chicken. Bake for 25 minutes.
4. Finishing touches: After 25 minutes, the chicken should be cooked through (white on the inside) and browned on the top. Cover the chicken with the marinara sauce and slices of fresh Mozzarella. Bake for another 3-5 minutes or until cheese is melting. Sprinkle with fresh basil.

NOTES
Don’t try to cram all the pieces too close together because if the sides are touching each other, they won’t get crispy. Leaving a little space between each piece allows the breadcrumbs to bake, brown, and crispify perfectly.

Easy Chicken Parmesan
4.5 Stars (17 Reviews)

This Chicken Parmesan is the best recipe, easy and quick too. The chicken is coated in breadcrumbs and Parmesan cheese, then fried crispy and golden brown, served in individual dishes on top of spaghetti and smothered in extra sauce and melted Mozzarella and Parmesan cheese.

Easy Chicken Parmesan

Prep Time
5 minutes
Cook Time
25 minutes
Total Time
30 minutes

Ingredients

1. 1 egg
2. 1/2 Tablespoon water
3. 1/4 cup + 1 Tablespoon grated Parmesan cheese
4. 3/4 cups Panko Japanese Bread Crumbs
5. 8 ounces boneless skinless chicken (1 large) butterfly into two halves
6. 1/3 cup shredded mozzarella cheese
7. 1 teaspoon dried basil
8. 1/2 Tablespoon cooking oil
9. 4 ounces spaghetti (uncooked) 1/4 of a 16 ounce box
10. 14 ounces spaghetti sauce (divide into 1 1/4 cups and 1/2 cup)
11. 1/4 cup all-purpose flour
12. 1/2 teaspoon salt
13. 1/4 teaspoon black pepper
14. 3/4 teaspoons garlic powder

Easy Chicken Parmesan

Instructions

1. Preheat your oven to 400 degrees F (200 C).
2. Cook the spaghetti according to the package directions.
3. Drain the pasta then toss with 10 ounces (1 ¼ cup) of spaghetti sauce. Cover and keep warm over low heat.
4. Arrange 3 shallow dishes side by side.
5. First shallow dish: Mix flour, garlic powder, salt and black pepper.
6. Second shallow dish: Whisk egg and water together until incorporated.
7. Third shallow dish: Stir together the Parmesan cheese and Panko.
8. Pat-dry each chicken piece with a paper towel. Optional: Place between two sheets of plastic wrap and pound flat with a meat mallet.
9. Dredge each piece of chicken into flour and shake off the excess flour.
10. Dip each into the egg.
11. Coat each with Panko and Parmesan mix. Press on extra Panko mixture to coat.
12. Heat the cooking oil in a frying pan over medium heat.
13. Fry the chicken until browned and cooked through, about 5 minutes on each side.
14. Place the spaghetti with sauce into two 18.6 ounce individual baking dishes or one 8 x 8 inch baking dish. Click here for 18.6 ounce oven safe dishes.
15. Top the spaghetti with the chicken.
16. Spoon a couple tablespoons of sauce on top of each chicken.
17. Top each with some Parmesan cheese, Mozzarella cheese and basil.
18. Bake for about 5 minutes until Mozzarella is melted.

Skip the take-out and make your very own Homemade Crispy Sesame Chicken with simple and easy ingredients you already have in your pantry!

Homemade Crispy Sesame Chicken

Course: Main CourseCuisine: ChineseKeyword: chicken, chinese food, dinner, easy recipesServings: 6

Ingredients
For the chicken

1. 1 1/2 lbs boneless skinless chicken breasts cut into 1 inch pieces
2. 2 eggs
3. salt and pepper
4. 1/2 cup flour
5. 1/2 cup cornstarch
6. oil for frying

For the sauce

1. 1 teaspoon minced fresh garlic
2. 1/4 cup honey
3. 1/2 cup soy sauce
4. 1/2 cup ketchup*
5. 3 tablespoons brown sugar**
6. 1/4 cup rice vinegar
7. 1 tablespoon sesame oil
8. 2 teaspoons cornstarch
9. 2 tablespoons sesame seeds
10. 2 tablespoons sliced green onions

Homemade Crispy Sesame Chicken

Instructions

1. Whisk the eggs and add them to a bowl with salt and pepper to taste.
2. Combine flour with 1/2 cup of cornstarch to a bowl.
3. Dip each piece of chicken into the egg mixture, then into the flour. Repeat the process with all of the chicken.
4. Heat 3 inches of oil in a deep pan to 350 degrees F
5. When oil is hot, add about 8 peice of chicken at a time and cook for 5 minutes or until crispy and golden brown. Repeat with all of the chicken.
6. Drain the chicken on a paper towel lined plate.
7. Meanwhile, while the chicken cooks, combine the honey, soy sauce, ketchup, brown sugar, rice vinegar, sesame oil and 2 teaspoons of cornstarch in a bowl.
8. Heat the tablespoon of sesame of oil in a large pan over medium heat. Cook garlic for 30 seconds then add the sauce and bring to a simmer. Cook for 3-4 minutes or until just thickened.
9. Add the chicken and toss to coat with the sauce. Sprinkle with sesame seeds and green onions, then serve immediately.

PARMESAN GARLIC NOODLES

bowl of garlic parmesan noodles #noodles #garlic #healthy #sidedish
★★★★★4.8 from 29 reviews
Ready in 10 minutes, these garlic parmesan noodles are the perfect side dish !!


INGREDIENTS

1. 3 teaspoons olive oil
2. 5–6 cloves fresh garlic, minced
3. 3 Tablespoons butter
4. 3 cups chicken stock
5. 1/2 box angel hair pasta
6. 1 cup freshly grated Parmesan cheese
7. 3/4 cup half and half (or whole milk)
8. 1/2 teaspoon salt
9. 1/4 teaspoon pepper
10. 1–2 Tablespoons fresh parsley, chopped fine

PARMESAN GARLIC NOODLES

INSTRUCTIONS

1. In a large saucepan, heat the olive oil and butter over medium heat. Add the garlic and stir for 1 minute. Season with some salt and pepper.
2. Add the chicken stock.
3. Turn the heat up to high and let it come to a boil.
4. Add the pasta and cook according to directions.
5. Take the saucepan off the heat and add the parmesan cheese and stir until completely melted.
6. Add the half and half (or milk) and parsley.
7. Add more cream or milk if necessary.
8. Serve immediately

the ultimate Chicken Spaghetti Recipe

This easy recipe calls for chicken, spaghetti noodles, cream of chicken, salsa, sour cream and cheese, making it the epitome of comfort food.

Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 8
Calories 243 kcal

Ingredients

1. 1 16 oz spaghetti noodles box
2. 2 cups cooked chicken diced
3. 2 (10 ounce) cans cream of chicken soup undiluted
4. 1 cup salsa
5. 1 cup sour cream
6. 2 cups Mexican cheese blend divided
7. 1 tsp taco seasoning
8. chopped cilantro

the ultimate Chicken Spaghetti Recipe

Instructions

1. Preheat oven to 350 degrees.
2. Cook pasta according to package directions; drain.
3. Mix together cooked pasta, diced chicken, cream of chicken soup, salsa, sour cream, taco seasoning, and 1 ½ cup of your cheese. Stir to combine.
4. Pour into a 9x13 sprayed baking dish.
5. Top with 1/2 cup cheese and chopped cilantro.
6. Cover with foil and cook in the oven for 25 minutes, until cheese begins to bubble.

THE MOST DELICIOUS CAJUN BUTTER STEAK BITES YOU WILL EVER FIND

Ingredients
For Cajun Seasoning:

1. 1 teaspoon chili powder, add more if you like heat
2. 3/4 teaspoon dried thyme
3. 1/2 teaspoon dried oregano
4. 1/2 teaspoon brown sugar KETO: use brown sugar substitute
5. 1/2-3/4 teaspoon cayenne pepper, add more if you like heat
6. 1/4 teaspoon cracked black pepper to taste
7. 1 tablespoon mild paprika
8. 1 1/2 teaspoons salt
9. 1 1/2 teaspoons garlic powder
10. 1 teaspoon onion powder

For Steak:

1. 23 oz (650 g) steak, cut into 2-inch cubes (Sirloin, Rump, New York Strip, Porterhouse or Ribeye)
2. 1-2 tablespoons canola oil, divided
3. 1/4 cup butter
4. 4 cloves garlic finely chopped

THE MOST DELICIOUS CAJUN BUTTER STEAK BITES YOU WILL EVER FIND

yield: 4 SERVINGSprep time: 15 MINUTEScook time: 30 MINUTEStotal time: 45 MINUTES
Creamy, cheesy and comforting! Loaded with Ranch chicken, homemade alfredo sauce and bacon. Can be made ahead of time!

CHICKEN BACON RANCH CASSEROLE

INGREDIENTS:

1. 1 tablespoon Ranch Seasoning and Salad Dressing Mix, or more, to taste
2. 8 ounces rotini
3. 1 cup shredded mozzarella cheese
4. 1/2 cup shredded cheddar cheese
5. 2 tablespoons chopped fresh parsley leaves
6. 4 slices bacon, diced
7. 2 boneless, skinless chicken thighs*, cut into 1-inch chunks
8. 1 tablespoon olive oil

FOR THE ALFREDO SAUCE

1. 2 tablespoons unsalted butter
2. 3 cloves garlic, minced
3. 1 cup heavy cream, or more, to taste
4. 1/4 cup freshly grated Parmesan
5. Kosher salt and freshly ground black pepper, to taste

CHICKEN BACON RANCH CASSEROLE

DIRECTIONS:

1. Preheat oven to 375 degrees F. Lightly oil a 9×9 baking dish or coat with nonstick spray.
2. To make the alfredo sauce, melt butter in a saucepan over medium heat. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Gradually whisk in heavy cream. Cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in Parmesan until slightly thickened, about 1-2 minutes. If the mixture is too thick, add more heavy cream as needed; season with salt and pepper, to taste. Set aside.
3. Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Drain excess fat; reserving 1 tablespoon in the skillet. Transfer bacon to a paper towel-lined plate.
4. In a gallon size Ziploc bag, add chicken, 1 tablespoon olive oil and Ranch Seasoning, shaking to coat thoroughly. Add chicken to the skillet and cook, flipping once, until cooked through, about 2-3 minutes on each side; set aside.
5. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
6. Add pasta to the prepared baking dish and layer with chicken and alfredo sauce; sprinkle with cheeses and bacon. Place into oven and bake until bubbly and heated through, about 15-20 minutes.
7. Serve immediately, garnished with parsley, if desired.

NOTES:
*Boneless, skinless chicken breasts can be substituted.

Baked Million Dollar Spaghetti is creamy with a melty cheese center, topped with meat sauce and extra bubbly cheese. Tastes like a cross between baked ziti and lasagna with half the effort!

BAKED MILLION DOLLAR SPAGHETTI

INGREDIENTS

1. 2 cloves of garlic , minced
2. Kosher salt and pepper to taste (I used 1/2 teaspoon Kosher salt and 1/2 teaspoon black pepper)
3. 6 cups Quick and Easy Marinara Sauce
4. 8 ounces cream cheese , softened
5. 3 cups shredded mozzarella cheese
6. parsley , chopped (optional as a garnish)
7. 1 pound spaghetti , cooked two minutes shy of directions and drained
8. 1 pound ground beef
9. 1 medium onion , chopped

BAKED MILLION DOLLAR SPAGHETTI

INSTRUCTIONS
Note: click on times in the instructions to start a kitchen timer while cooking.

1. Preheat the oven to 350 degrees.
2. In a large skillet add the beef, onions, garlic, salt and pepper into the pan and cook on high.
3. Once browned, turn off the heat, drain the liquid left in the pan and mix in one cup of the marinara sauce.
4. Add the cooked spaghetti to the remaining 5 cups of the marinara sauce and toss to combine.
5. Mix the cream cheese and 2 cups of mozzarella cheese in a bowl.
6. Add half the pasta/sauce to the bottom of a 9x13 pan.
7. Add the cream cheese mixture and top with the remaining pasta/sauce mixture.
8. Add the meat sauce mixture on top of the pasta and top with remaining cup of mozzarella cheese.
9. Cover and bake for 30 minutes.
10. Uncover and bake for an additional 10 minutes until cheese is melted and bubbly

the best Baked Chicken to Die For!

Báked Chicken to Die For – Báked Brown Sugár Gárlic Chicken is the best ánd juicy chicken ever. It is báked to crisp-tender perfection ánd reády in less thán 30 minutes. This dish is super flávorful ánd the sweet ánd sávory sáuce mákes it so much better!

Ingredients:

1. 4 Tbs brown sugar
2. 3 tsp olive oil
3. 4 Boneless and skinless chicken breasts
4. 4 Garlic cloves, minced

the best Baked Chicken to Die For!

This is my favorite way to make eggplant parmesan. The extra prep step may not seem worth it to you, but trust me - it absolutely is and makes a huge difference. Those who took the extra step did not regret it and I'm sure you won't either!

Eggplant Parmesan

INGREDIENTS

1. 3 eggs
2. 1/2 cup milk
3. 4 tbsp vegetable oil, for lightly pan-frying
4. 3 cups marinara sauce, homemade or store-bought
5. 2 cups whole milk mozzarella shredded
6. 1 cup parmesan cheese shredded
7. Handful of fresh basil leaves chopped, for garnish (optional)
8. 1 large eggplant, sliced into 1/2" thick slices
9. 2 tbsp kosher salt
10. 1 1/2 cup Italian seasoned breadcrumbs

Eggplant Parmesan

INSTRUCTIONS

1. Salt both sides of your eggplant slices and place them in a large colander in the sink. Let the liquid drain for 45 minutes to 1 hour.
2. When your eggplant slices have finished draining liquid, brush off the excess salt, as you don't want it to be too salty!
3. In 2 shallow plates, add breadcrumbs to one and whisk eggs and milk in the other. Dip both sides of eggplant slice into milk/egg mixture then cover with breadcrumbs, shaking off the excess. Place on plate or large baking sheet and repeat until all eggplant slices have been coated.
4. Preheat oven to 375 degrees.
5. Heat a skillet over medium high heat and add 1 tbsp. of vegetable oil into the skillet. Once the skillet is hot, add two eggplant slices at a time to the skillet and cook on both sides until golden brown, remove and set on a large plate lined with paper towels. Repeat until you've pan-fried them all.
6. In a large casserole dish, add 1 cup of marinara sauce to the bottom of the casserole dish. Add a layer of eggplant slices (I was only able to fit about 3 a layer) then using a 1/4 cup, dollop marinara sauce on top of the eggplant slices. The idea isn't to smother the layers with sauce. On top of the eggplant slices, sprinkle a generous amount of mozzarella cheese and parmesan cheese. Repeat the layers until you run out of eggplants slices. Top the casserole with more cheese before you place in the oven :)
7. Bake for 20-25 minutes, or until the cheese is bubbly and brown on top. I used the broiler for 5 minutes to get the cheese nice and brown - you don't have to, but if you do, watch it carefully!
8. Serve hot and top with chopped basil, if using.

BAKED BURRITO CASSEROLE

Ingredients:

1. 1 can refried beans
2. 1 can cream of mushroom soup, undiluted
3. 1/2 cup sour cream
4. 1 pack large flour tortillas
5. 2 1/2 cups of shredded Mexican blend cheese
6. 1 pound of ground beef
7. 1 small onion, chopped
8. 1 pack of taco seasoning

BAKED BURRITO CASSEROLE

DIRECTIONS:

1. Preheat oven to 350 degrees.
2. In a large skillet, cook the ground beef and onion until the beef is no longer pink and drain.
3. Add the taco seasoning and refried beans and heat through.
4. In a separate bowl, blend the mushroom soup with the sour cream. Then spread half of the soup mixture in the bottom of a baking dish.
5. Add a layer of 3 flour tortillas to the top of the soup mixture. You will need to cut or tear the tortillas and overlap them.
6. Spread on a layer of the ground beef mixture and top with about a cup of cheese.
7. Repeat all of these layers and top with the remaining cheese.
8. Bake for about 20 minutes until cheese is nicely melted. Enjoy!

Simple and easy method for how to make perfectly juicy and deliciously seasoned oven baked chicken breasts.

Juicy Oven Baked Chicken Breasts

Ingredients
FOR THE CHICKEN BREASTS

1. 4 (1 pound) boneless, skinless chicken breasts
2. 4 cups lukewarm water about 90 to 105 degrees Fahrenheit
3. 1/4 cup salt
4. 1 tablespoon olive oil

CHICKEN SEASONING BLEND

1. 1/4 teaspoon salt, (optional - chicken will have absorbed some of the salt from the salted water)
2. 1/4 teaspoon fresh ground pepper
3. 1/2 teaspoon smoked or sweet paprika
4. 1/8 teaspoon cayenne pepper
5. 1/2 teaspoon garlic powder
6. 1/2 teaspoon onion powder
7. 1/2 teaspoon dried thyme
8. 1/2 teaspoon dried basil
9. 1/2 teaspoon dried rosemary
10. 1/4 teaspoon dried parsley
11. fresh chopped parsley, for garnish

Juicy Oven Baked Chicken Breasts

Instructions

1. Preheat oven to 425F.
2. Place chicken breasts in a large bowl and set aside.
3. In a large measuring cup or a mixing bowl combine lukewarm water and salt; stir and pour over chicken breasts. Set aside for 20 to 30 minutes. You can also also cover the bowl and refrigerate for 2 hours.
4. In the meantime, prepare the Chicken Seasoning Blend.
5. Combine salt, fresh ground pepper, paprika, cayenne pepper, garlic powder, onion powder, dried thyme, dried basil, dried rosemary, and dried parsley in a small bowl; using a fork, stir around the seasonings until thoroughly incorporated. Set aside.
6. Pour out the salt water and rinse each chicken breasts under cold water; pat dry with paper towels.
7. Place the chicken breasts in a baking dish and rub the olive oil all over each chicken breast.
8. Sprinkle seasoning blend evenly over the chicken breasts on all sides. You don't have to use the entire seasoning blend; use as much as you like.
9. Transfer to the oven and cook for 22 to 25 minutes, or until internal temperature reaches 165F. Thinner breasts will need less time, thicker breasts might need a little more time in the oven. Start checking for doneness at the 20 minute mark.
10. For a browned, crispy top, set your oven to broil on high for the final 4 minutes and broil the chicken until golden on top.
11. Remove from oven and transfer chicken breasts to a serving plate.
12. Let chicken rest for 10 minutes before cutting.
13. Garnish with fresh chopped parsley and serve.

Recipe Notes
HOW TO STORE COOKED CHICKEN BREASTS

1. Refrigerate cooked and completely cooled chicken breasts in an airtight container for up to 4 days.

HOW TO FREEZE COOKED CHICKEN BREASTS

1. Wrap each cooked chicken breast in plastic wrap, then add a layer of aluminum foil over the plastic wrap.
2. Transfer the wrapped chicken breasts to a freezer bag and freeze for 4 months.
3. When ready to use, remove from freezer and set in the fridge overnight to thaw out.

Homemade Vegan Butter

Creamy and super buttery homemade vegan butter! Easy 7-ingredient recipe that is spreadable, melts fabulously on toast and is great for baking and frying.

INGREDIENTS

1. 1 tsp Apple Cider Vinegar
2. 1 tsp Nutritional Yeast
3. Small Pinch Turmeric
4. 1/2 tsp Salt
5. 1 cup (240ml) Refined Coconut Oil (Melted)*
6. 2 Tbsp Canola Oil* (See Notes)
7. 1/3 cup (80ml) Unsweetened Soy or Almond Milk

Homemade Vegan Butter

INSTRUCTIONS

1. Add melted refined coconut oil to the blender jug along with the canola oil.
2. Add the apple cider vinegar to the unsweetened soy or almond milk and stir in so that it curdles into buttermilk and then add it in.
3. Add the nutritional yeast, small pinch of turmeric and salt.
4. Blend very well until smooth.
5. Pour out into a butter dish and refrigerate until set.
6. Remove from the fridge to thaw for a few minutes if using on fresh bread or creaming with sugar for baking.

NOTES
*Must be refined coconut oil not extra virgin coconut oil.

*Avocado oil is a great option to use instead of canola oil. Olive oil also works but bear in mind that high speed blending can cause olive oil to become bitter. If using olive oil, add it in at the end and mix in without blending.

*Lasts up to 2-weeks in refrigerator. If you need it to last longer, freeze the excess and only keep what you will use within 2-weeks in your fridge.

*Inspired by Fork and Beans.