TEXAS STYLE LASAGNA

Texas Style Lasagna is a dish you’ll be making repeatedly for family dinners, potlucks, parties…the list goes on and on.
This is a filling recipe stacked with cheese, beef, and tortilla. It’s a solid meal!
But don’t worry, this homemade dish is as delicious as it is healthy. It is so packed with the tomatoes, avocadoes, and beans you (or your kids) won’t even know you’re eating a ton of vegetables.

TEXAS STYLE LASAGNA

INGREDIENTS:

  • 1 1/2 pounds organic ground beef
  • 1 can, 14.5 oz petite diced tomatoes, undrained
  • 1 can, 15 oz tomato sauce
  • 1 can, 4 oz chopped green chilies
  • 2 cups 16 oz 4% cottage cheese
  • 1 teaspoon seasoned salt
  • 1 package taco seasoning
  • 2 eggs, lightly beaten
  • 12 small corn tortillas, torn
  • 3 1/2 – 4 cups shredded Cheddar & Monterey Jack Cheese

Toppings:

  • 2-3 cups tortilla chips broken into med/large pieces
  • Salsa of your choice
  • 3 to matoes, diced
  • 3 avocados cut into chunks
TEXAS STYLE LASAGNA

INSTRUCTIONS:

  1. In a large skillet brown meat and drain excess fat. Return meat to skillet and add the seasoned salt, taco seasoning, diced tomatoes with sauce, tomato sauce, and chopped green chilies. Reduce heat and simmer, uncovered for 15-20 minutes.
  2. In a small bowl combine lightly beaten eggs and cottage cheese.
  3. In a greased 11×7 baking dish layer half of the meat sauce, half of the tortillas, half of the cottage cheese and egg mixture, and half of the shredded cheese. Repeat layers.
  4. Bake uncovered at 350° for 30 minutes or until bubbly. Let stand for 5 minutes before adding tortilla chips, avocado chunks, diced tomato, and salsa.
  5. Serve immediately and enjoy!

ZUCCHINI BAKE WITH FETA AND THYME

This low-carb Zucchini Bake with Feta and Thyme is a delicious side dish any time; but especially when you have a surplus of zucchini from the garden.
ZUCCHINI BAKE WITH FETA AND THYME


INGREDIENTS:

  •   1 T minced garlic
  •  2 T fresh thyme leaves or 1 T dried thyme (or less if you’re not that fond of thyme)
  •  2 large eggs
  •  1/3 cup sour cream
  • 4 medium-sized yellow or green summer squash (see notes)
  •  1 T olive oil
  •  1 cup crumbled Feta, plus a few tablespoon more for the top if desired
  •  2 T grated Parmesan cheese
  •  1 T lemon juice
  •  salt and fresh ground black pepper to taste
ZUCCHINI BAKE WITH FETA AND THYME

INSTRUCTIONS:

  1. Preheat oven to 375F/190C. Spray a 2-Quart glass rectangular casserole dish (affiliate link) or any 2 quart casserole dish with non-stick spray or olive oil.
  2. Wash and dry squash, then cut off stem and blossom end and discard.
  3. Cut squash lengthwise in half, then slice into half-moon slices about 1/4 inch thick. I used a Mandoline Slicer (affiliate link) with the 7mm blade to get nice even slices, but you can use a knife.)
  4. Heat olive oil in large non-stick frying pan, add garlic and thyme leaves and cook about 45 seconds over medium-high heat (just long enough to season the oil, don’t let the garlic brown.)
  5. Add squash slices and cook about 4 minutes, turning a few times. Squash should be barely starting to soften.
  6. While squash cooks, break eggs into a small bowl or glass measuring cup and beat until egg yolks and whites are combined.
  7. Stir in sour cream, Feta, Parmesan, and lemon juice.
  8. Layer half the squash in the dish, then season with salt and fresh ground black pepper. (Remember the Feta is salty, so it won’t need a lot of salt.)
  9. Pour over half the egg-feta mixture and use the back of a spoon or a rubber scraper to spread it over the squash.
  10. Repeat with another layer of squash, seasoning again and covering with the rest of the Feta-egg mixture.
  11. Sprinkle a few tablespoons of crumbled Feta over the top if desired.
  12. Bake at 375F/190C for 40-45 minutes, or until the mixture is bubbling, slightly set, and top if lightly browned.
  13. Serve hot.

SICILIAN PESTO

It’s a common misconception that pesto is just one thing: the green one from Genoa! While I absolutely love pesto alla Genovese, the world of pesto doesn’t stop there. There are all kinds of pesto sauces in Italy, but this particular one is inspired by Sicilian tomato pesto – also known as “Pesto alla Trapanese”. What makes it different from Pesto Alla Genovese is that it uses almonds as opposed to pine nuts, and gets finished with fresh tomatoes, which are bountiful in the south. In Sicily, they use the Pachino tomato – which are small, sweet, and similar to cherry tomatoes. The addition of tomatoes gives the entire sauce a much lighter, brighter flavor.
This is such a great condiment to have on hand during summer. I like to keep it in a jar and use it as needed over the course of a few days! It’s so good tossed with pasta and a bit of fresh mozzarella, used on crostini, served with grilled proteins or veggies, and even just as a condiment on a cheese board. This Sicilian tomato pesto adds such a refreshing, summery flavor to every dish!

SICILIAN PESTO

INGREDIENTS:

  • 1/2 cup toasted slivered almonds
  • 1 clove garlic peeled and smashed
  • 1 cup packed basil leaves
  • 1 pint cherry or grape tomatoes halved
  • 1 teaspoon kosher salt
  • 1/2 teaspoon red pepper flakes
  • 1/2 cup extra virgin olive oil
  • 1/2 cup freshly grated parmesan cheese
SICILIAN PESTO

INSTRUCTIONS:

  1. In the bowl of a food processor or high speed blender, pulse the almonds and garlic together until finely chopped.
  2. Add the basil, tomatoes, salt and pepper flakes and pulse again to combine. With the motor running, add the oil in a thin stream until combined.
  3. Remove the sauce to a bowl and stir in the parmesan cheese.
  4. Serve tossed with pasta, as a spread for bruschetta or over chicken, fish or steak.

CHOCOLATE CHERRY BROWNIE BITES

Chocolate Cherry Brownie Bites are every bit as delicious as they sound! I absolutely love the chocolate/cherry flavor combination and I also love super easy treats that can be made quickly. You could definitely use your favorite homemade brownie recipe for this if you want, but you can also choose to simplify things and use a mix – either way, this recipe will taste delicious.
I also have really come to love making bite-sized treats – not only are they super cute and easy to serve (anyone else dislike trying to cut brownies out of a pan and make them look presentable?!), but they are perfectly sized at just the right serving size. It’s very easy to control your portion size when your dessert is pre-portioned. Unless of course, you eat 6 of them like some people I know!
Chocolate Cherry Brownie Bites are mini brownies filled with chocolate chips, maraschino cherries and then topped with a cherry flavored cream cheese frosting!


CHOCOLATE CHERRY BROWNIE BITES

INGREDIENTS:

  • 1 box brownie mix 9X13 size
  • eggs according to package directions
  • water according to package directions
  • oil according to package directions - I used coconut oil!
  • 1 - 10 oz. jar maraschino cherries drained (reserve juice for frosting)
  • 1/3 cup semi-sweet chocolate chips
  • 5 Tbsp butter softened to room temperature
  • 3 oz cream cheese softened to room temperature
  • 2 cups powdered sugar
  • 2 Tbsp reserved maraschino cherry juice
CHOCOLATE CHERRY BROWNIE BITES

INSTRUCTIONS:

  1. Mix brownie mix according to package directions with the required oil, eggs and water. Using a cookie scoop, scoop the batter into a well-greased mini muffin pan. (I usually can make about 30 so you may need to fill a little bit of a second pan.)
  2. Bake brownie bites at 350° for about 13-15 minutes or until a toothpick inserted in the middle comes out clean.
  3. Immediately after removing the brownie bites from the oven, press an indention into each one, using the back of a 1/2 tsp measuring spoon. While the brownies are still warm, place 3 semi-sweet chocolate chips into each center. Let the chocolate chips sit for a few minutes until softened, then gently press a maraschino cherry on top of the melted chocolate in the center.
  4. Let brownies cool completely and then make the frosting. To make the frosting, use an electric mixer to beat the butter, cream cheese and powdered sugar. Once the mixture is well combined, add the reserved cherry juice and beat until smooth. Frost the brownie bites and enjoy! (I used this Wilton Dessert Decorator for the frosting, but you can just frost them with knife or place the frosting in a Ziplock bag and cut a small opening in one of the bottom corners to squeeze the frosting out of.)

Cheesecake Brownies with Strawberries

Brownies with a Cheesecake Frosting topped with fresh strawberries for a rich and decadent dessert! Fudgy homemade brownies topped with creamy Cheesecake frosting and fresh strawberries.
This brownie is super simple in comparison, there is a no bake cheesecake flavored frosting that is smothering your brownies instead.
This means you could even cut an extra corner and use a boxed brownie mix.. or store bought brownies! Then all you’ll need to do is whip up the delicious frosting and add those strawberry halves to make this dessert complete.
Brownies with a Cheesecake Frosting topped with fresh strawberries is rich and decadent. The homemade brownie base is mega fudgey. The Homemade Cheesecake frosting layer and fresh strawberries bring it all together.
Cheesecake Brownies with Strawberries

INGREDIENTS:
Brownies:

  • 6 tbsp butter
  • 1/3 cup granulated sugar
  • 1/3 cup packed brown sugar
  • 2 eggs
  • 1/2 tbsp vanilla extract
  • 1/2 cup flour
  • 1/4 cup unsweetend cocoa powder
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 cup chocolate chips

Cheesecake Frosting:

  • 1/4 cup (2 oz) cream cheese room temperature
  • 1 tbsp butter room temperature
  • 1 cup powdered sugar
  • 1/2 tsp vanilla
  • 1 pinch salt

Other Ingredients:

  • 8 strawberries cut in half
Cheesecake Brownies with Strawberries

INSTRUCTIONS:

  1. Preheat oven to 350°. Line a 8x8 pan with parchment paper, set aside.
  2. In a medium sized microwave safe bowl, microwave the butter for 20-30 seconds, until the butter is mostly melted.
  3. Add both sugars to the bowl and mix until well combined.
  4. Add the eggs and vanilla, mix thoroughly.
  5. Scrape the sides of the bowl and add all dry ingredients (flour, cocoa powder, baking powder and salt) to the bowl and mix until just coombined.
  6. Fold in the chocolate chips.
  7. Pour the batter into the prepared pan. Spread until equally distributed.
  8. Bake at 350° for 25-30 mintues. The center will still by slighlty giggly, that is okay! Allow the brownies to cool complelety in the pan.
  9. Once the brownies are completley cool, add all of the frosting ingredients to a bowl and mix with an electric hand mixer or stand mixer until smooth and creamy.
  10. Frost the brownies and top with strawberry halves. Cut and serve.
  11. Store in the refrigerator.

Best Mint Brownie Recipe

Brownies are one of my go-to desserts and this recipe for mint brownies is a family favorite. The brownies are the perfect balance between cake and fudge and have a fantastic chocolate flavor. The combination of cocoa powder and mini chocolate chips is perfect.
And the frosting! You have to layer on both frosting recipes for these brownies. The smooth, minty frosting topped with decadent chocolate frosting is completely delicious.
Best Mint Brownie Recipe made easy & baked to fudgy, chocolate perfection! The double layer of mint & chocolate frosting is incredible. Perfect for St. Patrick's Day dessert!
Best Mint Brownie Recipe

INGREDIENTS:

  • 1 cup sugar
  • 1/2 cup butter softened
  • 2 eggs
  • 1 tsp vanilla extract
  • 1/3 cup cocoa powder
  • 3 TBSP milk
  • 1/2 cup all purpose flour
  • 1/4 tsp salt
  • 1/2 cup mini chocolate chips

Mint Icing ingredients:

  • 3 TBSP butter melted
  • 2 TBSP milk
  • 1 1/2 cups powdered sugar
  • 1/2 tsp mint extract
  • 2-3  drops green food coloring

Easy Chocolate Frosting ingredient:

  • 3 TBSP butter
  • 1/4 cup chocolate chips
  • 2 TBSP milk
  • 1 cup powdered sugar
Best Mint Brownie Recipe

INSTRUCTIONS:

  1. To make Homemade Brownie Recipe:
  2. Preheat oven to 350 degrees. Line an 8×8 pan with parchment paper and set aside.
  3. Whisk together sugar and butter. Add eggs, vanilla, cocoa powder and milk and whisk until smooth.
  4. Stir in flour, salt and mini chocolate chips, stirring until flour is well incorporated.
  5. Bake for 30 minutes, until brownies are set. Remove from oven and let cool for 20 minutes before frosting.
  6. To make Mint frosting: Combine all ingredients. Whisk until smooth. Pour over cooled brownies. Gently spread frosting over the entire surface of brownies. Chill in the refrigerator for 30 minutes before topping with the chocolate frosting.
  7. To make Chocolate frosting: Combine butter, chocolate chips and milk in a bowl. Microwave for 45 seconds. Add powdered sugar and whisk until smooth. Pour frosting over cooled brownies, on top of the mint frosting. Let fully cool to set.

Air Fryer Buffalo Cauliflower Bites

Cauliflower stands as a delicious vegetarian alternative to chicken wings in this recipe for spicy Air Fryer Buffalo Cauliflower Bites. Prepared with an almond flour breading and a buttery hot sauce, these cauliflower bites are low carb, Keto-friendly, and SO delicious!!
Easy, healthy, perfectly spicy Buffalo Cauliflower Bites prepared in the Air Fryer!

Air Fryer Buffalo Cauliflower Bites

INGREDIENTS:

  • 1 head cauliflower, cut into florets (you'll need about 4 to 5 cups)
  • 2 tablespoons butter, melted
  • 1 tablespoon olive oil
  • 1/2 cup Frank's Red Hot Sauce
  • 1/2 cup almond flour
  • 3 tablespoons dried parsley
  • 1/2 tablespoon garlic powder
  • 1 teaspoon Lawry's Seasoning Salt
Air Fryer Buffalo Cauliflower Bites

INSTRUCTIONS:

  1. Place cauliflower florets in a large mixing bowl and set aside.
  2. Melt butter; stir in olive oil and hot sauce until thoroughly combined.
  3. Pour the hot sauce mixture over the cauliflower; mix around until all cauliflower florets are coated.
  4. In a separate bowl whisk together almond flour, dried parsley, garlic powder, and seasoning salt.
  5. Sprinkle about a handful at a time of almond flour mixture over the cauliflower; gently mix until everything is coated.
  6. Transfer half of the prepared cauliflower to the air fryer.
  7. Air fry at 350˚F for 15 minutes, shaking a couple times during the cooking process. Cauliflower is done when the florets are a bit browned, but not mushy.
  8. Remove cauliflower from the Air Fryer; set aside and keep covered.
  9. Repeat the same process with the remaining cauliflower florets.
  10. Serve with celery sticks and your favorite bleu cheese dressing.

Recipe Notes
TIPS FOR AIR FRYER BUFFALO CAULIFLOWER BITES:

  • DO NOT crowd the air fryer pan. If you crowd it, the cauliflower bites will turn out soggy. This is why you want to cook the cauliflower in two batches. You need to have enough air flow to go all around each piece.
  • For more crunch, put cauliflower bites under the broiler for 2 minutes, then serve. 

HOW TO MAKE IN THE OVEN:

  • Place prepared cauliflower florets on a foil lined pan and bake for 15 minutes at 450˚F. Gently stir the cauliflower halfway through cooking.

DRINKING APPLE CIDER VINEGAR BEFORE BEDTIME WILL CHANGE YOUR LIFE FOR GOOD!

You’ve probably study loads about the infinite blessings that apple cider vinegar offers. but, you’ve genuinely haven’t read all of them. today, we can discover ten ways how a sip of apple cider vinegar before bed will help you.
DRINKING APPLE CIDER VINEGAR BEFORE BEDTIME WILL CHANGE YOUR LIFE FOR GOOD!

1. Weight loss
Studies have proven that lack of sleep is carefully linked to obesity. The heavier someone is, the more it has a tendency to file issues with sleep. ACV prevents accumulation of fat. Apple cider vinegar has been discovered to reduce urge for food. It does so thanks to an component referred to as pectin that makes your mind experience extra happy. So in case you’re like me around bedtime (hungry), this may be a real savior! rather than achieving for those cookies or that chocolate bar, blend one teaspoon of apple cider vinegar with a cup of water and drink as a substitute.
2. HICCUPS could be long past!
The sour flavor of apple cider vinegar excessively stimulates nerves inside the throat that motive hiccups. This causes the nerves to “forget” the need to hiccup. just take a teaspoon of organic ACV and swallow.
3. Remedy OF SORE THROAT
The bacteria liable for sore throat can’t thrive within the acidic surroundings created by apple cider vinegar. further, vinegar incorporates herbal antibacterial residences. An hour before bedtime, swallow a teaspoon of apple cider vinegar. half an hour later, swallow another teaspoon, then another just before leaping into bed.
4. Remedy for STUFFY nose allergies?
Get a bottle of apple cider vinegar! It includes nutrients B1, B2, A and E, as well as potassium and magnesium. these paintings together to skinny mucus and clear the sinuses.blend one teaspoon of ACV with a tumbler of water and drink earlier than going to bed to get some short relief.
5. Remedy OF acid reflux disease
Apple cider vinegar restores the acidity of the belly. blend one tablespoon with a pitcher of water and drink an hour or so before bedtime.
6. Reduction OF NOCTURNAL LEG CRAMPS
Sharp pain within the legs makes you stay up all night time? This pain most likely it resulting from a lack of potassium. Lucky for you, apple cider vinegar consists of a wholesome ration of potassium with a purpose to restore the balance of your frame. mix 2 tablespoons of ACV with a tumbler of warm water and drink before bedtime every night to lessen cramping.
7. THE decrease IN BLOOD SUGAR
The second one most common cause of insomnia is a excessive level of blood sugar. Apple cider vinegar works to reduce blood sugar via growing insulin sensitivity. Take two teaspoons of apple cider vinegar straight before bed every night time if high level of blood sugar is a hassle for you. if you are on medicinal drug for diabetes, take a look at along with your physician earlier than the use of this remedy.
8. Horrific BREATH
In case you discover your self waking up with a awful taste and scent inside the mouth, quite a few bacteria within the mouth might be the culprit. Apple cider vinegar will kill the bacteria and hold the mouth clean overnight.
Take a tablespoon of ACV before bed
DRINKING APPLE CIDER VINEGAR BEFORE BEDTIME WILL CHANGE YOUR LIFE FOR GOOD!

9. Discount OF STOMACHACHE
Have you ever tried to sleep with an disenchanted stomach? next to not possible, right? not with apple cider vinegar!
Blend 1 cup of warm water with a teaspoon of natural apple cider vinegar. Drink earlier than bedtime and it’ll assist with cramps and discomfort with gases.
10. PREVENTION OF INDIGESTION
Indigestion and insomnia are excellent pals. ACV works by way of combating nausea and bloating and acid reflux disorder mentioned above. mix one teaspoon of apple cider vinegar and honey in a pitcher of warm water. Drink 30 minutes before bedtime.

AIR FRYER CHICKEN WINGS

Air Fryer Chicken Wings are so crispy and delicious without using any extra oil! Cooking Chicken Wings in an Air Fryer instead of deep frying them makes them healthier and clean up easier. They are ready in only 30 minutes and so easy to make!

AIR FRYER CHICKEN WINGS

INGREDIENTS:

  • 2 lbs chicken wings, cut into drumettes and flats

FOR THE BUFFALO CHICKEN WING SAUCE (OPTIONAL):

  • 1/4 cup unsalted butter
  • 1/4 cup Frank's RedHot Original Cayenne Pepper Sauce
AIR FRYER CHICKEN WINGS

INSTRUCTIONS:

  1. Preheat your Air Fryer if recommended in the manual. Place the chicken wings in the basket and insert it into the air fryer.
  2. Cook the wings for 24 minutes at 380°F (190°C). Shake the basket every 10 minutes, so they cook evenly.
  3. When the time is up, shake the basket, increase the temperature to 400°F (200°C) and cook for 6 more minutes or until the skin is golden brown and crispy. Depending on the size of your Air Fryer crisp the wings up in batches.
  4. Transfer wings to a bowl and toss with your favorite BBQ or our easy buffalo wing sauce.

TO MAKE BUFFALO SAUCE (OPTIONAL):

  1. Whisk melted butter and hot sauce together in a bowl.

Find Out Who is Worried About Remove Brown Spots and Why You Should Pay Attention

You’ll certainly knock out your age spots. Age spots can occasionally be rough in texture. They are caused by prolonged sun exposure. They are sometimes called liver spots. They are caused by years of exposure to ultraviolet light from the sun, and using a tanning bed can also contribute to the development of age spots. As a consequence, your age spots will end up lighter and not as noticeable. When sun spots and age spots appear as a consequence of an excessive amount of sun exposure over time, they really can age the face.
Find Out Who is Worried About Remove Brown Spots and Why You Should Pay Attention

Ok, I Think I Understand Remove Brown Spots, Now Tell Me About Remove Brown Spots!
Now you may be thinking about how to eliminate brown spots in your eyes. The brown spots won’t disappear in a couple weeks, and therefore you need to adhere to the remedies for a number of weeks to notice optimistic outcomes. If it comes to what causes brown spots in the eyes, it’s always best not to self-diagnose, yet to find a physician or eye specialist to figure out the cause and appropriate therapy. Large, brown spots are among the very first indications of the unavoidable aging approach.
Red spots can ordinarily be treated in a couple of visits. As a guy, it is going to be normal that you commence panicking on noticing the black spots on penis. If you’ve got dark spots, that doesn’t indicate you’ve got cancer. The simplest approach to use lemon to get rid of dark spots is to use the juice directly on your spots. Dark spots on the lips aren’t a very good sign.
With routine usage, it will help to lighten the dark spots and protect against acne. Dark spots are usually connected with sun exposure and can be one of the first signs of aging. Generally speaking, even tiny dark spots will continue growing bigger, she saysmeaning the more quickly you tackle the issue, the less intervention is going to be required.
Get the Scoop on Remove Brown Spots Before You’re Too Late
Several treatments might be necessary before you see any results. Also, more treatments have discounts. Choosing the proper treatment to take care of your brown spots is dependent on understanding the precise location and kind of pigment we’re targeting with the therapy. While there are numerous at-home treatments which claim to do away with sun spots, in-office cosmetic procedures at the dermatologist are the finest and most efficacious way to target and treat sun spots. First of all, it’s quite important to avoid the underlying reason for the condition before you consider having it cured. There’s one particular condition referred to as pigment dispersion syndrome.
Love your skin and it’ll love you back! As a way to remove them, you must safeguard your skin from sunlight. Consult your dermatologist or plastic surgeon about which treatment is easily the most right for your skin. Very dark skin may not be treated in any way, Glen informed us. If you’ve got a darker skin, you might decide on a chemical peel in lieu of a laser treatment since it’s safer for skin with more pigment. One or the other will certainly help you in receiving spotless skin! In addition, it helps maintain soft, clear and lovely skin.

Air Fryer Pork Chops

Air Fryer Pork Chops are deliciously breaded and perfectly cooked in under 20 minutes. Delight your taste buds with Ranch flavor or use your favorite flavor combination.
Air Fryer Pork Chops

INGREDIENTS:

  • 1/2 cup milk
  • 2 cup bread crumbs
  • 4-8 thin-cut pork chops
  • 1 egg
  • 1 packet ranch seasoning mix, dry
  • salt and pepper, to taste
Air Fryer Pork Chops


INSTRUCTIONS:

  1. Preheat Air Fryer to 360 degrees F.
  2. In small bowl, beat egg, season with salt and pepper. Mix in milk. In separate bowl, mix together bread crumbs and ranch dressing mix
  3. One by one, dip pork chops into egg mixture then completely cover with bread crumbs. 
  4. In batches of 4 at a time, please pork chops in basket of Air Fryer and spray with olive oil. Cook for 6 minutes then turn over and cook another 6 minutes. Check for doneness and cook another 2-3 minutes if needed.

Chocolate Swirl Banana Bread

The next best thing to homemade banana bread is Chocolate Swirl Banana Bread made with melted chocolate chips. I love it with my morning coffee.
Chocolate and banana go together about as good as banana and peanut butter... or chocolate and peanut butter, for that matter. I've added chocolate chips to banana bread before and its downright wonderful, but this time I wanted to do something a little bit different and melt down those chocolate chips to make somewhat of a swirl pattern. Who doesn't love a good chocolate swirl, after all?
The chocolate portion of this banana bread is different than you might think because the chocolate didn't come from cocoa powder - it came from real dark chocolate that I melted down. Huge difference, in my opinion. The kids loved having a little slice of this in their lunch and I quite enjoyed warming it up with a bit of butter and enjoying it with a hot cup of coffee before everyone else woke up. Its the little things, right?
Chocolate Swirl Banana Bread

INGREDIENTS:

  • 2 cups all purpose flour
  • 1 teaspoon cinnamon (ceylon recommended)
  • 1 teaspoon baking soda
  • pinch of salt
  • 1/4 cup unsalted butter (room temperature)
  • 1/2 cup sugar
  • 1/4 cup brown sugar
  • 1 1/2 cups banana (mashed , about 3 large bananas)
  • 2 eggs
  • 1/3 cup buttermilk
  • 1/2 cup chocolate chips
Chocolate Swirl Banana Bread


INSTRUCTIONS:

  1. Preheat oven to 350° F. Prepare an 8 1/2 x 4 1/2-inch loaf pan by coating with cooking spray or lining with parchment.
  2. Combine the flour, baking soda, and salt. Set aside.
  3. In the bowl of a stand mixer with the paddle blade attached, cream butter and sugars together until light and fluffy (about 1 minute). Add banana, eggs, and buttermilk. Beat until blended. Add flour mixture and beat at low speed just until moist.
  4. To melt chocolate, place chocolate chips in a medium sized microwave safe bowl and microwave at HIGH 1 minute or until almost melted, stirring until smooth. Cool slightly. Add 1 cup batter to chocolate, stirring until well combined.
  5. Spoon chocolate batter alternately with plain batter into prepared pan. Swirl batters together using a knife.
  6. Bake in preheated oven for about 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean. Remove from pan and cool completely on wire rack.

Pesto Cheese Bombs

These cheese bombs are a thing of beauty. First of all, it doesn't get much easier than cutting up some string cheese, and if you're a mom you most certainly already have cheese sticks in your refrigerator. To make the pull apart, all you need to do is wrap some dough around the cheese. BOOM. Done. But wait. You know they could be oh so much better with a little something extra.
Ooey gooey melty Pesto Cheese Bombs with marinara sauce are super easy to make and will please any crowd. Make this appetizer for your next game day party!
Pesto Cheese Bombs

INGREDIENTS:

  • 16 ounces biscuit dough 
  • 4 mozzarella string cheese sticks
  • 1/2 cup pesto
  • butter for greasing
  • 1 cup marinara sauce (warmed)
Pesto Cheese Bombs


INSTRUCTIONS:

  1. Preheat oven to 350 degrees F. Place a ramekin or ceramic bowl in the center of a springform pan and grease the inside edges of the pan as well as the outside of the bowl to prevent sticking.
  2. Split each biscuit into two by dividing the layers, totaling 16 rounds of dough. Cut each of the cheese sticks into quarters. Wrap each chunk of cheese in the biscuit dough and seal edges to create a ball.
  3. Add pesto to a small bowl and roll each ball of dough in the pesto to coat. Add to the pan in a ring shape and cover with any remaining pesto. Bake with a layer of foil under the pan to catch any grease that might leak out for 35-40 minutes or until golden brown and some melted cheese is visible.
  4. Add warmed marinara to the center dish for dipping. Serve hot.

Sweet + Spicy Cauliflower Bites + Maple Pecan Waffles

This Sweet + Spicy Cauliflower Bites + Maple Pecan Waffles recipe is EVERYTHING! This dish is anything but short of flavor, the waffles are fluffy, thick, and airy and the cauliflower bites comes bursting with sweet + spicy flavors from the honey-hot sauce mixture. Super easy to make and completely dairy-free. The perfect breakfast, brunch, or Mother's Day meal for the entire family. Vegan option available.
Sweet + Spicy Cauliflower Bites + Maple Pecan Waffles

INGREDIENTS:
Cauliflower Bites:
  • 1 head of organic Cauliflower, chopped in large chunks
  • 1 1/4 cups fresh water
  • 3/4 cup organic all-purpose flour (I use Bob's Red Mill)
  • 1 tsp garlic powder
  • 1/2 tsp sea salt
  • 2 cups bread crumbs (See Notes!)
  • 1/2 cup hot sauce (I use Frank's Original)
  • 2 cups organic honey (I use Wholesome Sweets; See Notes for Vegan option!)
  • 1/2 tsp black pepper
  • 1 tsp smoked paprika
  • 1 tsp dried parsley

Maple Pecan Waffles:

  • 2 1/2 cups organic all-purpose flour
  • 1 Tbsp ground cinnamon
  • 3 Tbsps vegetable oil (See Notes!)
  • 1 Tbsp vanilla extract
  • 1/2 cup Toasted chopped pecans (See Post for Instructions!)
  • 1 1/2 Tbsps baking powder
  • 1/4 tsp sea salt
  • 2 cups Almond milk (I use Califia Farms; You can use your fave plant-based milk!)
  • 1 1/2 Tbsps apple cider vinegar
  • 1/2 cup pure maple syrup + more if desired! (I use Coombs Family Farms; See Notes!)
Sweet + Spicy Cauliflower Bites + Maple Pecan Waffles


INSTRUCTIONS:
Cauliflower Bites:

  1. Preheat your oven to 450 degrees Fahrenheit and prepare your baking sheet with parchment paper.
  2. Then in a medium bowl, add water, flour, sea salt, black pepper, smoked paprika, dried parsley, and garlic powder and whisk together until fully combined. Set aside.
  3. In a separate bowl, add bread crumbs and also set aside.
  4. Now dip each cauliflower into batter (shaking off any excess) and then toss into bread crumbs. Then lay each cauliflower side by side on the baking sheet (about an inch apart). Repeat until all cauliflower are coated. **NOTE: Be sure to SHAKE OFF any excess coating.**
  5. Bake for 25-30 minutes or until golden brown and "crunchy" looking. **NOTE: Be sure to flip each cauliflower on opposite side half way through baking time**
  6. In the meantime, combine the honey, and hot sauce in a medium pot (on medium-high heat) and let it simmer for 2-3 minutes until bubbly. Reduce heat to low and add thickener (arrowroot or starch + water mixture), whisking until well combined and sauce becomes thick.
  7. Once cauliflower bites are nice and crispy, remove from oven and let cool slightly for 5 minutes.
  8. Toss them GENTLY into the sauce until fully coated. Add coated cauliflower back to baking sheet and place them back in the oven (turning oven on broil) for about 5-6 minutes.
  9. Once sauce has thickened and appears to be 'sticky' unto the bites, remove from oven and set aside.

Maple Pecan Waffles:

  1. Preheat your waffle maker to desired setting–medium-high heat worked for me!
  2. In a large bowl, whisk together the organic all-purpose flour, cinnamon, baking powder, and sea salt.
  3. Add the oil, Almond milk, vanilla extract, maple syrup, and apple cider vinegar in the center of the dry mixture (after creating a well) and stir everything together well (using a spatula) until fully incorporated. Add the toasted pecans and stir again. Now, let the batter sit for 2-3 minutes while it slightly thickens and rises, which means that the ingredients have activated.
  4. Next, spoon batter into your waffle maker (1/4 cup approximately) and cook according to your waffle iron’s instructions.
  5. Once each waffle completes, add to a baking sheet and place them in the oven on the lowest setting (to keep them warm). Repeat until all waffles are made.
  6. To serve–stack waffles (whole or cut), top with cauliflower bites, sliced strawberries (if desired) and drizzle with maple syrup.
  7. Bon Appetit!

2 Ingredient Dough Pretzels - Weight Watchers

The secret to these self rising flour pretzels is fat free Greek yogurt. Fat free Greek yogurt is 0 points on the Weight Watchers Freestyle plan and is one of the main ingredients in these pretzels. The crazy thing is that you cannot taste the yogurt at all in these pretzels. My favorite yogurt to use is Fage Total 0% Greek Yogurt.
2 Ingredient Dough Pretzels - Weight Watchers
This greek yogurt pretzels recipe uses self rising flour which you can buy pre-made or make yourself. I share an easy self rising flour recipe here. This allows you to make these pretzels with no yeast and not having to wait for the dough to rise.
To make 2 homemade pretzels, combine 1/2 cup of self rising flour and 1/2 cup of Fage Total 0% Greek Yogurt in a bowl until a dough starts to form. If you just want to make 4 pretzels, just double the ingredients.
Knead the dough on a floured surface and divide into two equal parts. You will want to make sure that the two pieces of dough are of equal weight. This scale really comes in handy.

2 Ingredient Dough Pretzels - Weight Watchers

INGREDIENTS:

  • 1/2 cup Fage Total 0% Greek Yogurt
  • 1 egg for egg wash
  • 1/2 cup self rising flour
  • Coarse sea salt

INSTRUCTIONS:

  1. Preheat oven to 350 degrees.
  2. Combine 1/2 cup of self rising flour and 1/2 cup of Fage Total 0% Greek Yogurt in a bowl until a dough starts to form.
  3. Knead the dough on a floured surface and divide into two equal parts.
  4. Roll each piece of dough into a 12-14 inch rope.
  5. Form into a pretzel shape.
  6. Beat an egg and brush it over the pretzels and sprinkle on coarse sea salt.
  7. Bake at 350 degrees for 22 minutes and 550 degrees for 2 minutes.


2 Ingredient Pizza Dough

Are you a fan of pizza but think that it is off limits while trying to lose weight? I used to think so too, until I discovered this Two Ingredient Pizza Dough. This dough is all the rage among my Weight Watchers friends and with good reason. It is easy to make, tastes great and is low in points on the Weight Watchers Freestyle program. Even my kids request this and they can eat whatever kind of dough they want. This Weight Watchers pizza dough is quick and easy to make. No yeast and no waiting for the dough to rise.
This Weight Watchers friendly Two Ingredient Pizza Dough allows you to make a pizza for 6 Freestyle Points! It tastes amazing and you won't feel deprived at all.
2 Ingredient Pizza Dough

INGREDIENTS:
For Pizza:

  • 1/3 cup Kirkland Marinara sauce
  • 2 oz Trader Joe's Lite Shredded Mozzarella cheese

To make 2 balls of dough:

  • 1/2 cup Fage Total 0% fat free Greek Yogurt
  • 1/2 cup self rising flour
2 Ingredient Pizza Dough


INSTRUCTIONS:

  1. Preheat oven to 450 degrees.
  2. Combine self rising flour and Greek yogurt to make the dough.
  3. Divide into two equal pieces. You can freeze one and use the other.
  4. Turn the dough you will be using onto a floured surface and knead.
  5. Roll out dough and place in a small greased pizza pan.
  6. Bake for 5 minutes at 450. Keep an eye out for it not to get too brown.
  7. Remove from oven and top with sauce and cheese.
  8. Return to oven and bake for another 10 minutes, checking to make sure it doesn't get too dark.

Peach Crumble Bars

These peach bars are delicious with almond flavor.  Crunchy crumbles and soft peaches make a nice combination.
Today I am sharing my peach crumble bars which are as delicious .  These bars are so easy to make as well;  I am using the same dough for the crust and crumbles.
In today’s recipe, I use oatmeal in the dough.  If you want to try my strawberry bars with oatmeal, you can use this crust.
Let’s see the ingredients of this delicious recipe
Peach Crumble Bars

INGREDIENTS:
Crust and Crumbles:

  • 155 grams (3/4 cup) granulated sugar
  • 1 teaspoon cinnamon
  • 140 grams (1 cup) all-purpose flour
  • 130 grams (1 cup and 1/3 cup) rolled oats
  • 1/4 teaspoon salt (optional)
  • 150 g (⅔ cup) unsalted butter, melted and cooled

Peach Filling:

  • 450 grams (2 cups) peaches, peeled and cut into small pieces*
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon almond extract
  • 30 grams (2 tablespoons) granulated sugar
  • 2 teaspoons cornstarch
Peach Crumble Bars


INSTRUCTRIONS:

  1. Preheat the oven to 350°F(177°C). Grease 8 inch (20cm) square oven-proof dish and line the bottom and sides with parchment paper, about 2 inches(5 cm) of overhang on each side.
  2. Chop the peaches into almost  ½-1 inch (1,25-2,5 cm) pieces. First, mix the peaches with lemon juice and then with the almond extract. Next, toss with cornstarch and sugar. Set aside. 
  3. Mix the flour, rolled oats, sugar, cinnamon, salt( if using) well in a medium bowl.  Then add the melted butter and stir with a spoon or spatula.
  4. Place ⅔ of the mixture into an oven-proof dish that is lined with parchment paper.  Use your hands or a spoon to spread the mixture evenly.
  5. Next, cover the crust with the peach mixture but leave the excess liquid in the bowl.  You may want to use this liquid later if there is too much left. ( You can place that liquid into a small pan, and when the mixture thickens you can remove it from the heat and drizzle the sauce on top of the baked bars. )
  6. Sprinkle the remaining dough over the peaches. If you like you can make some big crumble pieces by squeezing crumble mixture in your hand before sprinkling.  Use your fingertips to press to the crumbles so they can stick to peaches. 
  7. Bake for 33-35 minutes until the top becomes golden brown and the crumbles are crunchy. Let it cool at room temperature for almost 1 hour.   Then keep in the fridge for extra 1,5 hours until it is completely cool so you can have nicely cut bars.

THIS HONEY, LEMON, AND CINNAMON DRINK WILL HELP YOU LOSE 8 POUNDS IN ONE WEEK

Cinnamon warms the body and stimulates the metabolism that contributes to weight loss. Taking cinnamon before bedtime will most likely contribute to weight loss in the abdomen, as well as suppressing appetite and contributing to a feeling of satiety.
In addition to helping to lower bad cholesterol, cinnamon contributes to regulating blood sugar. It also has antibacterial properties and cleanses the bad bacteria from the stomach.
It is not recommended to consume more than one teaspoon (5 g) daily for six weeks (or shorter) without a break.
THIS HONEY, LEMON, AND CINNAMON DRINK WILL HELP YOU LOSE 8 POUNDS IN ONE WEEK

Rich in vitamin C, lemon is a great supplement to any diet for those who want to lose weight. It is rich in nutrients that boost fat metabolism and help prevent obesity. These citruses can also prolong the feeling of satiety, which reduces the craving for food and can contribute to weight loss.
A drink of lemon, honey and cinnamon is best to drink in the morning, 20-30 minutes before breakfast. You can also drink it 30 minutes before lunch if you like.
Check out the preparation formula below
INGREDIENTS:

  • ½ a lemon
  • 1 tsp Ceylon cinnamon (powdered)
  • 1 tbsp raw honey

INSTRUCTIONS:

  1. Gather all of the above ingredients and mix them all in one tall glass.
  2. Next, heat up a cup of water and add it to the mixture in the glass.
  3. Stir it and there you have your natural solution.
  4. Always remember to consume it before breakfast.

Keto Cinnamon Pecan Coconut Flour Pancakes (Keto, Low Carb, Gluten Free, Dairy Free)

These keto cinnamon pecan coconut flour pancakes drenched in sugar free maple syrup create the ultimate low carb breakfast item. Moist, buttery pancakes with a pecan crunch. Coconut flour pancakes are not only low carb and keto friendly but gluten free too.
Keto Cinnamon Pecan Coconut Flour Pancakes (Keto, Low Carb, Gluten Free, Dairy Free)

INGREDIENTS:

  • 1 TB Powdered sweetener I used this one substitute w/ 1/4 tsp of psyllium husk
  • 1/8 tsp Salt
  • 1/8 tsp Baking Powder
  • 2 Large Eggs
  • 1 TB Unsweetened Almond Milk
  • 2 TB Coconut flour I used this one
  • 1/4 tsp Cinnamon
  • 1.5 TB Coconut Oil Make sure coconut oil is in a liquid state
  • 1/4 tsp Vanilla extract
Keto Cinnamon Pecan Coconut Flour Pancakes (Keto, Low Carb, Gluten Free, Dairy Free)


INSTRUCTIONS:

  1. Mix coconut flour, cinnamon, powdered sweetener, salt, and baking powder together in a small bowl. Set aside.
  2. For wet mixture combine eggs, unsweetened almond milk, coconut oil, and vanilla extract. Mix well
  3. Combine dry and wet ingredients
  4. Add pecans to batter
  5. On a griddle or skillet set at medium temperature, melt butter and pour pancakes. With these measurements you should get 3.
  6. Depending on coconut flour used they may or may not bubble. In this scenario continue checking for edges browning. Do not overcook or will result in dry pancakes. I recommend flipping when edges brown.
  7. Pierce middle of pancake to check for doneness. Should still be soft in middle, but not liquid.
  8. On the top in the photos is a mix of Swerve brown sugar, coconut oil and pecans

Air Fryer Donuts

Looking for a quick and easy recipe you can make in your Air Fryer? These Easy Air Fryer Donuts are just that! They only take a few minutes to fry, roll them in the delicious cinnamon sugar mixture and then serve them for breakfast or a quick and easy snack or treat. When you are craving homemade doughnuts and are short on time take these biscuits, toss them in your air fryer and enjoy a warm flaky donut in minutes!
Quick and Easy Air Fryer Donuts that are made from refrigerated biscuits! This recipe is so delicious and easy.
Air Fryer Donuts

INGREDIENTS:

  • 2 tsp ground cinnamon
  • 4 Tbsp butter melted
  • 16 oz refrigerated flaky jumbo biscuits
  • 1/2 c. granulated white sugar
  • olive or coconut oil spray
Air Fryer Donuts


INSTRUCTIONS:

  1. Combine sugar and cinnamon in a shallow bowl; set aside.
  2. Remove the biscuits from the can, separate them and place them on a flat surface. Use a 1-inch round biscuit cutter (or similarly-sized bottle cap) to cut holes out of the center of each biscuit.
  3. Lightly coat air fryer basket with olive or coconut oil spray. Do not use non-stick spray like Pam because it can damage the coating on the basket.
  4. Place 4 donuts in a single layer in the air fryer basket. Make sure they are not touching. 
  5. Bake at 360 degrees F for 5 minutes or until lightly browned. 
  6. Remove donuts from Air Fryer, dip in melted butter then roll in cinnamon sugar to coat. Serve immediately.

Granola Yogurt Cups (or Bars)

Granola Yogurt Cups, filled with yogurt and topped with your favorite fresh fruit, will be the star of your next brunch gathering! Or make these cups into granola yogurt bars for a convenient grab-n-go option.
Typically fruit, yogurt and granola bowls are my breakfast of choice. Sometimes, though, I really like to jazz it up. And these Granola Yogurt Cups are a new favorite. Plus, these were a huge hit with the family! Not to mention you can customize them based on your favorite toppings. I personally love the Light & Fit Greek® Blueberry nonfat yogurt with a topping of blueberries. Don’t like blueberries? These would be great with strawberries, chopped almonds, mini chocolate chips or a combination.
Have you guys tried Light & Fit Yogurt? I’m a huge fan, not only of the taste but I also love that these are packed with 12 grams of protein and 80 calories per 5.3 ounce serving. They’re so delicious and they are such a great addition to my breakfast recipes. 

Granola Yogurt Cups (or Bars)
INGREDIENTS:
BARS:

  • 2 cups rolled oats
  • 1/4 cup almonds chopped
  • 1/4 teaspoon salt
  • 1/2 cup peanut butter or almond butter
  • 1 1/2 cup rice cereal
  • 1/4 cup shredded unsweetened coconut
  • 1/2 cup honey
  • 1 1/2 teaspoon vanilla
  • 1 cup dried blueberries

GREEK YOGURT COATING

  • 1/4 cup Dannon Light & Fit® Blueberry
  • 2-3 tablespoons water and until desired consistency is achieved

YOGURT GRANOLA CUPS:

  • 1 1/4 cups rolled oats
  • 1/4 cup rice cereal
  • 3 tablespoons honey
  • 1 teaspoon vanilla
  • 2 cups Dannon Light & Fit® Blueberry
  • 1/4 cup shredded unsweetened coconut
  • 1/4 cup almonds chopped
  • 1/4 teaspoon salt
  • 2 tablespoons peanut butter or almond butter
  • 2 cups fresh blueberries

Granola Yogurt Cups (or Bars)

INSTRUCTIONS:
FOR THE BARS:

  1. Line a 9x13 square Pyrex pan with wax or parchment paper.
  2. In a large bowl combine the oats, rice cereal, coconut, almonds, and salt. Mix together.
  3. In a small microwave safe bowl combine the almond butter and honey. Microwave for 30 seconds to 1 minute or until the mixture is hot and pourable. Add the vanilla and mix again.
  4. Add the honey mixture to the dry oat mixture and mix until everything is moist and combined. Gently stir in the blueberries. Press the mixture into the prepared pan and then using the back of a measuring cup press the mixture into the pan until it is tightly packed. Cover and place in the freezer for 1-2 hours. Cut into 9-12 bars and return to the freezer.
  5. Make the Greek yogurt coating. In a small bowl, whisk together the yogurt and water. Start with about 2 tablespoons water and continue to add water as needed until you have a thick, but pourable, coating.
  6. Line a baking sheet with parchment paper. Working with one frozen bar at a time, dip the bar into the yogurt and allow any excess to drip off. Place bars back into the freezer for 1-2 hours and until yogurt coating has hardened. Bars are best when kept in the freezer.

FOR THE CUPS:

  1. Preheat oven to 325°F.
  2. Combine oats, rice cereal, coconut, almonds, and salt in a large bowl. Combine honey and almond butter in a small microwave-safe bowl. Microwave at high 20 to 30 seconds; stir until smooth. Add the vanilla and stir. Add honey mixture to oat mixture; toss to coat. Divide oat mixture evenly among 8 muffin cups coated with cooking spray. Using a piece of parchment paper (to prevent sticking), press oat mixture into bottom and up sides of each muffin cup. Bake at 325°F for 15 minutes or until edges are browned and crisp; cool completely in pan.
  3. Carefully run an offset spatula or butter knife around edges to loosen granola cups; remove from pan. Fill each cup with about 1/4 cup yogurt, and top with berries. Drizzle with honey, if desired.

Chocolate Delight

Chocolate Delight is a layered pudding dessert that looks impressive and tastes amazing, but is so easy to whip up! It's made with a pecan cookie crust that's topped with layers of cheesecake filling, pudding, and Cool Whip. This chocolate layered dessert is perfect for all of the chocolate lovers in your life!
Chocolate Delight

INGREDIENTS:
FOR THE CRUST:

  • 3/4 cup butter, melted
  • 1 cup pecans, finely chopped
  • 1 1/2 cups all-purpose flour

FOR THE FIRST LAYER:

  • 1 (8 oz) package cream cheese, room temperature for easier mixing
  • 1 cup Cool Whip
  • 1 cup confectioners' powdered sugar

FOR THE SECOND LAYER:

  • 1 (3.4 oz) package vanilla instant pudding
  • 3 cups whole milk
  • 1 (3.4 oz) package chocolate instant pudding

FOR THE TOP:

  • remainder of Cool Whip
  • Optional: grated chocolate sprinkled over the top
Chocolate Delight


INSTRUCTIONS:

  1. Crust layer: Mix flour, butter and pecans and press into the bottom of a 9 X 13-inch dish or pan. Bake at 325°F for 25 minutes. Remove from oven and cool completely.
  2. For the bottom layer over crust, mix cream cheese, powdered sugar and 1 cup Cool Whip. This is easiest to mix with an electric mixer. Spread over crust. Chill each layer for about 20 minutes in the freezer before adding the next to give everything a chance to firm up.
  3. For the second layer, mix together puddings and milk. Mix according to package directions. Spread over cream cheese layer. You can chill for another 20 minutes in the freezer to make spreading the Cool Whip easier.
  4. Top with remaining Cool Whip and sprinkle with grated chocolate, if desired. Let the dessert chill in the refrigerator for at least 2 hours.

Instant Pot Buffalo Chicken Sliders

These Instant Pot Buffalo chicken sliders are the perfect game day food to serve up to guests, or a quick and fun dinner option to change things up at the dinner table. Instant Pot Buffalo Chicken Sliders are tender pulled chicken with a blue cheese hot sauce that is the perfect mix of spice and a splash of sweet. The Instant Pot makes these buffalo chicken sliders a breeze to cook, and the flavor factor is phenomenal!
tender pulled chicken with a blue cheese hot sauce that is the perfect mix of spice and a splash of sweet. The Instant Pot makes these buffalo chicken sliders a breeze to cook.
Instant Pot Buffalo Chicken Sliders

INGREDIENTS:

  • 2 pounds Chicken Breast
  • 2 tbs Brown Sugar
  • Blue cheese crumbles
  • 1 Green Onion
  • 12 Hawaiian Rolls
  • 1 cup Buffalo Wing Sauce
  • 1/4 cup water
  • 1/2 cup Blue Cheese Dressing
  • 2 tbsp Butter
Instant Pot Buffalo Chicken Sliders


INSTRUCTIONS:

  1. Place chicken, Wing sauce, water and brown sugar in the Instant Pot. 
  2. Place on manual high pressure for 14 minutes
  3. Do a Quick Release 
  4. Remove Chicken and Shred
  5. Place shredded chicken on Hawaiian Rolls
  6. Top with crumbled blue cheese, Chopped green onion, and Blue cheese Dressing
  7. Melt Butter and brush over the top of the rolls
  8. Place in broiler for 2-3 minutes or until top is golden brown
  9. How To Prepare to Freeze
  10. Place Chicken Breast, Hot Sauce Brown Sugar and butter in a gallon size freezer bag.
  11. Freeze up to 3-6 months

How To Cook from Frozen:

  1. Place one half cup water in the instant pot.
  2. Add contents of the freezer bag.
  3. Cook on manual high pressure for 14 minutes with a natural release.
  4. Shred and serve.

Zucchini Boat Weight Watchers Taco Casserole

Zucchini Boat Weight Watchers Taco Casserole is a dish the whole family can enjoy. Taco seasoned ground turkey, corn, black beans, onions, cheese and more come together to make a stuffed zucchini boat casserole.
Turkey stuffed zucchini boats are so easy, and who doesn’t like a creative looking dinner that is total comfort food. If you are on the Weight Watchers diet, this recipe is right up your alley. Feel free to take some ingredients away if you are not a fan of it. This is zucchini boat Weight Watchers taco casserole is versatile.
Zucchini Boat Weight Watchers Taco Casserole is a dish the whole family can enjoy. Taco seasoned ground turkey, corn, black beans, onions, cheese and more come together to make a stuffed zucchini boat casserole.
Zucchini Boat Weight Watchers Taco Casserole

INGREDIENTS:

  • 1 cup corn
  • 1 cup black beans
  • 4 large zucchini
  • 1 pound ground turkey
  • taco seasoning
Zucchini Boat Weight Watchers Taco Casserole


INSTRUCTIONS:

  1. Cut zucchini length wise and scoop out inside.
  2. Preheat oven to 350.
  3. Cook ground turkey until brown and crumbled.
  4. Add 2/3 cup water, taco seasonings, corn, black beans.
  5. Stir together and scoop into zucchini boats.
  6. Bake on 350 for 15 minutes.
  7. Remove and top with your favorite toppings.

Air Fryer Garlic and Parm Green Bean Fries

Air Fryer Garlic and Parm Green Bean Fries are the perfect snacks to enjoy as you are cheering on your favorite sports team, at a party, or as a weeknight treat. With a handful of ingredients, you can whip up a batch of these air fryer green bean fries in a hurry! Pair with your favorite dipping sauce and dive in.
I have always seen fried green beans on the menus at restaurants but never felt like trying them. We are snowed in right now, and I got the craving for something crunchy and savory. I thought now is the perfect time to give a green bean fry a try! I got to work with the garlic, parmesan, and panko bread crumbs, and magic happened.
These green bean fries blew me out of the water. I dipped mine in sriracha mayo, but you could eat plain, use ranch, or whatever favorite dipping sauce you like. The Air Fryer offers a nice crunchy texture that gives it that fried taste, without the added oil. I almost feel like I didn’t make enough, they were gobbled right up!
Air Fryer Garlic and Parm Green Bean Fries

INGREDIENTS:

  • 1 pound fresh green beans
  • 2 eggs
  • 1/2 cup flour
  • 1 cup panko bread crumbs
  • 1/2 cup parm cheese
  • 1 tbs garlic powder
Air Fryer Garlic and Parm Green Bean Fries


INSTRUCTIONS:

  1. Rinse green beans
  2. Coat in flour (Optional)
  3. Whisk eggs and dip green beans in eggs
  4. Mix together parm cheese, panko bread crumbs and garlic powder
  5. after dipping the beans in eggs Dip green beans in panko mix coat the green beans well.
  6. Place in air fryer on 390 for 5 minutes or until golden brown.
  7. Sprinkle with additional parm cheese


Korean Chicken Bao

Soft and fluffy steamed bao buns filled with crispy Korean chicken - a fantastic party food idea to impress your guests!
Korean Chicken Bao

INGREDIENTS:
Bao Buns:

  • 2 tsp (equivalent to one packet or 7g) instant dried yeast
  • 3 tbsp whole milk
  • 3/4 cup + 2tbsp (210ml altogether) warm water
  • 3 tbsp unsalted butter very soft
  • 3 3/4 cups (450g) plain (all purpose) flour
  • 2 tbsp caster sugar
  • ½ tsp salt
  • 1 tbsp olive oil

Chicken and marinade:

  • 1/2 tsp salt
  • 1/4 tsp white pepper
  • 4 chicken breasts sliced into bite-size chunks
  • 1 cup (240ml) buttermilk
  • 1/4 tsp garlic salt

Crispy Coating:

  • 1 tsp paprika
  • 1 tsp baking powder
  • 1 tsp ground black pepper
  • 1/2 tsp garlic salt
  • 1 1/2 cups (180g) plain (all-purpose) flour
  • 1 tsp salt
  • ½ tsp celery salt
  • 1 tsp dried thyme
  • 1 tsp chilli flakes
  • vegetable oil for deep frying - at least 1 litre/four cups

Korean Sauce:

  • 4 tbsp brown sugar
  • 4 tbsp soy sauce
  • 2 cloves garlic peeled and minced
  • 2 tbsp gochujang paste
  • 2 tbsp honey
  • 2 tsp minced ginger
  • 1 tbsp vegetable oil
  • 1 tbsp sesame oil

To Serve:

  • 1 small red onion - thinly sliced
  • Small bunch of fresh coriander - cilantro, roughly chopped
  • 2 tsp black and white sesame seeds
  • 1/4 cucumber - chopped into small pieces
Korean Chicken Bao


INSTRUCTIONS:

  1. Start by making the bao buns.
  2. Place the flour, sugar, salt and yeast in a bowl and mix together.
  3. Add the milk, warm water and butter to a jug and stir together until the butter melts. Stir the liquid mixture into the flour mixture at first with a spoon, and then with your hands. Turn out onto a floured surface and knead for 10 minutes. Alternatively, you can do this in a mixer fitted with a dough hook.
  4. Place the dough in an oiled bowl. Cover (with clingfilm or a damp tea toweand leave to prove until doubled in size - about 90 minutes - 2 hours).
  5. Meanwhile, start on the Korean Chicken. Place the chicken in a bowl. Add the buttermilk, salt, pepper and garlic salt. Mix together, cover and place in the fridge to marinade for at least 1 hour.
  6. After the dough has proved, tip it out of the bowl onto a floured surface. Knead the dough again and split into 20 balls. Place a piece of baking parchment on your work surface and roll each ball into an oval on top of the parchment, using a rolling pin – approx. 6cm x 9cm.
  7. Brush the ovals with the olive oil and fold each oval over, using a chopstick in the middle to fold over to leave a little space in the fold (so the oil is on the inside of the fold). Remove the chopstick and place each bun onto a small piece of baking parchment.
  8. Place the buns on the trays - still on the the baking parchment - as this will help you to move them later. Cover each tray with clingfilm or a carrier bag (ensuring the clingfilm doesn't touch the dough - or it will stick) and leave to prove for a further hour, until puffed up.
  9. Preheat the oven to a low heat (to keep cooked chicken warm). Heat a large pan of vegetable oil (or preheat your deep fat fryer) until hot (you can test by dropping a small cube of bread in there, if it rises immediately to the top and starts to bubble rapidly, it’s hot enough). You’ll need at least 1 litre (4 cups) of oil.
  10. Mix together the crispy coating ingredients in a small bowl. Take the chicken out of the fridge. Lift a piece from the buttermilk and allow the excess to drip off. Dredge the chicken in the crispy coating mixture – ensuring it’s fully covered. Place on a tray and repeat until all of the chicken is coated.
  11. Once the oil is hot enough, add in 10-12 of the chicken pieces. You can add more or less depending on the size of your pan, just be sure not to overcrowd the chicken. Cook for 3-5 minutes until golden brown and cooked in the middle. You can check this by cutting open a piece of chicken, if it’s no longer pink in the middle, it’s cooked.
  12. Place on a tray in the oven to keep warm whilst you cook the rest of the chicken.
  13. Meanwhile, put a large steamer pan on to boil. Working in batches, place the buns in the steamer (you can keep them on the baking parchment and steam for 10 minutes. I use a double layer steam pan - placing four buns in each layer. Once steamed, place on a warm plate.
  14. While the chicken and bao buns are cooking, make the sauce. Place the gochujang, honey, sugar, soy sauce, garlic, ginger, vegetable oil and sesame oil in a saucepan and stir together.
  15. Bring to the boil, then simmer for 5 minutes until thickened.
  16. Place all of the cooked chicken in a bowl and pour the sauce over the chicken. Toss together to coat. You can leave the chicken chunks whole, or slice up if you prefer.
  17. Carefully open the steamed bao buns and stuff with the Korean chicken. Top with slices of red onion, cucumber, fresh coriander (cilantro) and sesame seeds before serving.

TEXAS STYLE LASAGNA

Texas Style Lasagna is a dish you’ll be making repeatedly for family dinners, potlucks, parties…the list goes on and on. This is a filling ...