Food Recipes 2

Ingredients 3 boneless, skinless chicken breasts, cut diagonally into cutlets ½ cup all-purpose flour 1/2 teaspoon salt 1 teaspoon pepper 1/2 teaspoon garlic powder 12 ounces mushrooms, cleaned and thick sliced 4 tablespoons unsalted butter, divided 1 tablespoons olive oil 2 garlic cloves, minced 2 large shallots, sliced thin 1 ½ cups chicken broth, low sodium ½ cup dry white wine ½ cup heavy cream 2 large springs of fresh thyme 1 teaspoon Dijon mustard 2 teaspoons cornstarch dissolved in 2 tablespoons water or broth Instructions Pat the chicken breasts dry with paper towels. Cut each breast in half diagonally into 2 thinner cutlets. Alternately, place the chicken breasts between two sheets of plastic wrap and pound to an even thickeness. In a shallow bowl combine the flour, salt, pepper and garlic powder. Set aside. Add 2 tablespoons butter and 1 tablespoon olive oil to a large skillet. Heat over medium until the butter is melted. Dredge 3 chicken cutlets in the flour mixture, coating

Ingredients 1 pound lean ground beef 1 medium onion, chopped 2 cloves garlic, minced 1 packet taco seasoning 1 cup chunky salsa 1/4-1/2 cup water 4 medium sweet potatoes, about 12-14 ounces each Toppings (optional): shredded Mexican blend cheese diced tomato diced avocado or guacamole sour cream Instructions Brown ground beef, chopped onion, and garlic in a large skillet over medium high heat. Drain grease and add the taco seasoning and salsa.  Reduce heat to medium low and cook for about 5 more minutes until mixture has thickened and is heated through. Add up to 1/2 cup of water to achieve desired consistency. While the meat is cooking, poke holes all over the sweet potatoes and cook in the microwave for 8-10 minutes on high, turning sweet potatoes over once halfway through. If potatoes aren't soft enough, continue cooking 1-3 minutes more. I usually cook two potatoes at one time, but if your microwave allows, you could cook all four at once. Allow sweet potatoes to cool slightly,

Ingredients 4 (6 to 8 ounce) boneless and skinless chicken breasts 1 tablespoon olive oil 1 tesapoon paprika 1 teaspoon Kosher salt 1/4 teaspoon garlic powder 1/4 teaspoon onion powder 2 tablespoons fat-free cream cheese 2 tablespoons fat-free plain Greek yogurt 1/4 cup grated parmesan cheese 2 cups fresh spinach, chopped 2 cloves garlic, minced 1/2 teaspoon red pepper flakes Instructions Preheat oven to 375 degrees. Line a baking sheet with foil and spray with non-stick spray. Set aside. Place the chicken breasts on a cutting board and gently cut a pocket into each breast's longest side. Drizzle each with the olive oil and coat well. In a small bowl, combine the paprika, 1/2 teaspoon salt, garlic powder, and onion powder, Mix well and sprinkle over the chicken breast. Set aside. In a mixing bowl, combine the cream cheese, Greek yogurt, Parmesan, spinach, garlic clove, red pepper and remaining salt. Mix until smooth. Stuff the spinach mixture into the pocket of each chicken breast

Ingredients 16 ounces orzo 3 cups baby spinach leaves , gently torn into large pieces 1 1/2 chopped red bell pepper , about one red bell pepper 1 cup cucumber , diced and seeded, about one medium 3/4 cup red onion , diced 5 ounces Castelvetrano green olives , drained and halved 5 ounces Kalamata pitted olives , drained and halved 7 ounces feta cheese 1/2 cup canola oil 1/4 cup olive oil 1 lemon , juiced 1 1/2 teaspoons oregano 1 teaspoon kosher salt 1 teaspoon black pepper Instructions Bring a pot of water to a boil, season with salt, and cook the orzo for 10 minutes. Drain, rinse, and set aside to cool. Transfer the cooled orzo to a large mixing bowl. Add the spinach, chopped vegetables, and olives, then crumble half of the feta cheese over the pasta. In a small bowl, whisk the canola oil, olive oil, lemon juice, oregano and salt and pepper until mixed. Pour the vinaigrette over the pasta mixture and gently fold until the pasta and veggies are coated. Taste for seasoning and top w

INGREDIENTS 15ml Olive oil  500g Butternut Squash  1 Red onion 2 Garlic cloves  50g Feta cheese  20g Pine nuts  Basil - small bunch 100g couscous sachet  INSTRUCTIONS Heat the oven to 200C Peel and chop the squash and onion into bitesized pieces. Put the butternut squash, onion and garlic cloves into the roasting tin - drizzle over the olive oil and season with sea salt and blak pepper. Roast in the oven for around 25 minutes or until everything is tender. Prepare the couscous as per the packet instructions. Once the butternut squash is ready - remove the garlic cloves and squeeze them from the skins. Stir the garlic back into the roast vegetables. Lightly toast the pine nuts in a dry frying pan until light brown. Mix the roast butternut squash, couscous, pine nuts, feta and torn basil leaves together. Divide between bowls and eat. Recipes Source :  Click Here

Ingredients 1 lb. chicken breasts ½ cup balsamic vinegar ¼ cup chicken broth 2 Tbsp. honey 2 cloves garlic crushed ½ tsp. salt to taste ¼ tsp. black pepper 1 tsp. rosemary fresh, finely chopped 1 Tbsp. olive oil Instructions Pound chicken breasts to 1-inch thick and cut into 4-ounce portions. In a medium-sized bowl whisk together vinegar, broth, honey, garlic, salt, pepper, and rosemary. Reserve ½ cup of marinade and add remaining ~¼ cup to a 1-gallon ziplock bag with the chicken breasts. Marinade chicken for 15-30 minutes. In a large cast-iron skillet over medium-high heat add oil and chicken, letting excess marinade drip off of chicken before adding to the skillet. Cook for 3-4 minutes per side, or until chicken is cooked through and internal temperature reaches 165 degrees. (Check with a meat thermometer.) Meanwhile, in a separate, small saucepan or skillet add remaining balsamic marinade and bring to a boil. Boil for 1 minute and then reduce heat to simmer. Let balsamic vinegar mix

Ingredients 2 medium sweet potatoes 1 tablespoon olive oil 2 cups spinach 1/2 cup canned chickpeas 1/4 cup sun-dried tomatoes (chopped) 2 tablespoons kalamata olives (chopped) 1 cup cooked quinoa 1/2 teaspoon dried thyme 1/2 teaspoon dried dill 1/2 teaspoon garlic powder Salt & pepper to taste to garnish 1 tablespoon tahini 1 teaspoon lemon juice Pinch of salt and pepper 1 - 2 tablespoons water to thin chives red pepper flakes Instructions Preheat the oven to 400ºF. Puncture the sweet potatoes with a fork and place them in a baking dish. Bake until soft, and knife slides into the flesh easily, about 35 – 45 minutes depending on the size. Meanwhile, prepare the quinoa mixture by heating the oil in a saute pan over medium heat. Add the rest of the ingredients (spinach to salt & pepper) and saute until warm. Keep warm until the sweet potatoes are cooked. When the sweet potatoes are soft, remove them from the oven and let them cool for a few minutes. Once cooled, transfer them to a

INGREDIENTS 1 large onion 4 garlic cloves 2 big carrots 2 celery stalks 1 portobello mushroom 1 red pepper 2 tbsp avocado oil (or vegetable oil) 1/2 tsp salt 3/4 cup red wine 2 cups cooked lentils (I use french lentils) 2 cups crushed tomatoes 2 bay leaves 1 tsp Italian seasoning 1 tsp oregano 1 tbsp coconut sugar (or brown sugar) 1 tbsp lemon juice salt & pepper to taste 3/4 cup water 1 large handful of fresh parsley, finely chopped pasta, spaghetti squash, rice…etc. for serving INSTRUCTIONS Add the onion, garlic, carrots, celery, mushroom, and pepper to a food processor and chop into small bits. Heat the oil in a pan on medium-high heat and add in the chopped vegetables and salt. Brown the vegetables in the pan for 15 minutes, stirring frequently. (Do not skip this step! Browing the vegetables is where all the flavour happens!) Once the vegetables are browned, add in the wine. Cook on medium heat until the wine evaporates. Next, add in the lentils, and crushed tomatoes, and the r

Ingredients 1 and half pounds boneless chicken breasts 1 teaspoon dried thyme 1/2 teaspoon salt 1/8 teaspoon pepper 1 tablespoon vegetable oil 1 can 20 oz. sliced pineapple save the juice for the sauce 1 tablespoon cornstarch 1/4 cup Dijon mustard 1/4 cup honey 2 garlic cloves minced 4 servings of cooked rice Instructions Season chicken with thyme, salt and pepper. Over medium heat brown the chicken in the vegetable oil. Drain pineapple slices and reserve the juice. Combine cornstarch and 2 oz. of the pineapple juice and set aside. In a separate bowl combine remaining juice with mustard, honey, and garlic. Add dijon mixture to the pan, reduce heat and cover. Allow to simmer for 15 minutes. Remove chicken from the pan. Stir the cornstarch mixture and add to the pan and bring to a boil. Stir for 2 minutes. Reduce heat and return chicken to the pan. Flip chicken in the pan to get it nice and coated with the sauce. Add pineapple slices to pan (on top of chicken and around the chicken) cove

Ingredients 1 - 32 oz. bag of hash browns or may substitute fresh diced potatoes 14 oz. kielbasa cut into small pieces 1 small onion diced 2 1/2 cups shredded cheddar cheese 10.5 oz can cream of chicken or mushroom soup 1 cup milk salt and pepper to taste Instructions Combine hash browns, kielbasa, onion, and 2 cups of the cheese in a greased slow cooker. In a separate bowl, combine cream of chicken, milk, salt and pepper. Pour over hash brown mix. Sprinkle remaining cheese over top. Cook on low for 6 hours or on high for 3-4 hours. It is done when your potatoes and onions have cooked through. Be careful not to overcook the potatoes. Enjoy! Recipes Source :  Click Here