3 months ago - ♥36090

thecardioqueen:

beautifulpicturesofhealthyfood:

Cauliflower ‘Bread’ Sticks - To-die-for mock bread-sticks made with cauliflower that are low in calories, carbs and fat….RECIPE

INGREDIENTS:

1 head cauliflower, large (7” - 8” wide)

1/4 cup egg whites

1/2 cup + 3/4 cup (for topping, optional) Mozzarella/Tex Mex cheese, shredded

1 tsp Italian herb seasoning or any dried herbs like rosemary, basil, parsley

1/4 tsp freshly ground black pepper

Pinch of salt

Marinara sauce for dipping

I can verify this tastes amazing


5 months ago - ♥47193

hungryhappens:

just-move-it:

 

Fruit love


5 months ago - ♥18320
hungryhappens:

Crunchy veggie wraps …gotta get in those veggies
Ingredients:
1 cup chickpeas, drained & rinsed  1 ripe avocado 2 tsp yellow mustard 2 tsp fresh squeezed lemon juice  4 tsp sesame seeds 1 red bell pepper, sliced into thin strips 2 small cucumbers, sliced into thin strips  2 carrots, sliced into thin strips 4 tbs crumbled feta cheese 4 brown rice wraps
In a food processor, pulse together the first 5 ingredients.  I heated my brown rice wraps — to make them more pliable.  Spread the chickpea/avocado mixture on each wrap, arrange veggies (leaving a 1 inch border), sprinkle with feta cheese and roll em up.
Yields 4 veggie wraps.  #glutenfree #easyrecipes #hungryhappens
(at facebook.com/hungryhappens)

hungryhappens:

Crunchy veggie wraps …gotta get in those veggies

Ingredients:

1 cup chickpeas, drained & rinsed
1 ripe avocado
2 tsp yellow mustard
2 tsp fresh squeezed lemon juice
4 tsp sesame seeds
1 red bell pepper, sliced into thin strips
2 small cucumbers, sliced into thin strips
2 carrots, sliced into thin strips
4 tbs crumbled feta cheese
4 brown rice wraps

In a food processor, pulse together the first 5 ingredients.
I heated my brown rice wraps — to make them more pliable.
Spread the chickpea/avocado mixture on each wrap, arrange veggies (leaving a 1 inch border), sprinkle with feta cheese and roll em up.

Yields 4 veggie wraps.
#glutenfree #easyrecipes #hungryhappens

(at facebook.com/hungryhappens)

Jamaican Jerk Chicken

Jerk chicken:2 tablespoons of Dried Thyme ($.99)1 tablespoon of Jamaican All Spice ($5.49)1 tablespoon of Ground Rosemary ($.99)1 tablespoon of Ground Ginger ($3.59)1 1/2 tablespoons of Red Cayenne Pepper ($3.49)1 1/2 tablespoons of White Pepper ($3.49)1 1/2 tablespoons of Sea Salt ($2.49)1 1/2 teaspoons of Onion Powder ($1.25)1 1/2 teaspoons of Ground Cinnamon ($1.25)1 1/2 teaspoons of Black Pepper ($2.19)3/4 teaspoon of Ground Nutmeg ($4.99)3/4 teaspoon of Garlic Powder ($1.25)3/4 teaspoon of Paprika ($1.25)12 Bay Leaves crumbled ($1.25)1/3 cup of sugar4 lbs of chicken (wings/thighs/legs/quarters. whatever you want)1 container of lime juice1/4 olive oil

1. Mix all of the above spices (except lime juice and olive oil) into a medium sized mixing bowl. Whisk well.
2. Pour container of lime juice and olive oil in a bowl and mix well
3. Dip the chicken in the lime/oil bowl and then place the chicken in the dry seasoning, coat well. Try and get as much of the seasoning, as you can onto the chicken. Place to the side, continue the same steps until all of the chicken is gone. If you find yourself running out of the dried seasoning, just add more into the bowl.
4. Marinate for 1-3 hours.
5. Preheat oven 450 degrees.
6. Place chicken in a pan, cover with foil and place in the oven for 1.5 hours, flip every 20-30 minutes.
*7 OPTIONAL If you have a grill, you can place the chicken on the grill for a few minutes to get the desired grill lines effect.

Jamaican rice and peas

Rice and peas ingredients:
1 16oz can of red kidney beans (cooked)1 Garlic chopped (finely)1 16 0z can of coconut milk (I used Goya)2 cups of rice2 Green onions chopped2 sprig of fresh thymeAdd salt/pepper to tasteWater 2.5 cups

Cook the red kidney beans as instructed on the can in a medium pot. In a larger pot measure all liquids, put in the garlic and onions bring to a boil. Take the pot of red kidney beans and pour in the larger pot. Add in your 2 cups of rice along with the 2 sprigs of thyme, salt/pepper and bring to a boil. When it boils, cover the pot and turn down the flame to simmer. In 20 minutes, turn the flame off and fluff the rice with a fork. Cover the pot and let it sit for 5 minutes.
Serve it next to the jerk chicken you just made and ENJOY!

Jamaican Jerk Chicken

Jerk chicken:
2 tablespoons of Dried Thyme ($.99)
1 tablespoon of Jamaican All Spice ($5.49)
1 tablespoon of Ground Rosemary ($.99)
1 tablespoon of Ground Ginger ($3.59)
1 1/2 tablespoons of Red Cayenne Pepper ($3.49)
1 1/2 tablespoons of White Pepper ($3.49)
1 1/2 tablespoons of Sea Salt ($2.49)
1 1/2 teaspoons of Onion Powder ($1.25)
1 1/2 teaspoons of Ground Cinnamon ($1.25)
1 1/2 teaspoons of Black Pepper ($2.19)
3/4 teaspoon of Ground Nutmeg ($4.99)
3/4 teaspoon of Garlic Powder ($1.25)
3/4 teaspoon of Paprika ($1.25)
12 Bay Leaves crumbled ($1.25)
1/3 cup of sugar
4 lbs of chicken (wings/thighs/legs/quarters. whatever you want)
1 container of lime juice
1/4 olive oil

1. Mix all of the above spices (except lime juice and olive oil) into a medium sized mixing bowl. Whisk well.

2. Pour container of lime juice and olive oil in a bowl and mix well

3. Dip the chicken in the lime/oil bowl and then place the chicken in the dry seasoning, coat well. Try and get as much of the seasoning, as you can onto the chicken. Place to the side, continue the same steps until all of the chicken is gone. If you find yourself running out of the dried seasoning, just add more into the bowl.

4. Marinate for 1-3 hours.

5. Preheat oven 450 degrees.

6. Place chicken in a pan, cover with foil and place in the oven for 1.5 hours, flip every 20-30 minutes.

*7 OPTIONAL If you have a grill, you can place the chicken on the grill for a few minutes to get the desired grill lines effect.

Jamaican rice and peas

Rice and peas ingredients:

1 16oz can of red kidney beans (cooked)
1 Garlic chopped (finely)
1 16 0z can of coconut milk (I used Goya)
2 cups of rice
2 Green onions chopped
2 sprig of fresh thyme
Add salt/pepper to taste
Water 2.5 cups

Cook the red kidney beans as instructed on the can in a medium pot. In a larger pot measure all liquids, put in the garlic and onions bring to a boil. Take the pot of red kidney beans and pour in the larger pot. Add in your 2 cups of rice along with the 2 sprigs of thyme, salt/pepper and bring to a boil. When it boils, cover the pot and turn down the flame to simmer. In 20 minutes, turn the flame off and fluff the rice with a fork. Cover the pot and let it sit for 5 minutes.

Serve it next to the jerk chicken you just made and ENJOY!

Mac and Cheese Bites

Although it calls for several ingredients, this recipe is easy to follow and there’s nothing too exotic. Besides having a taste that kids and adults alike adore, this reinvented, comfort-food classic is sure to dress up your table.

Serves 12 as a side dish or 4 as a main dish (3 macaroni muffins per person):Cook 8oz wholegrain macaroni according to the package instructions until al dente. Preheat the oven to 375°F. Drain the pasta, return it to the pot, and stir in 1 1/2 cups of cheddar cheese and 1/2 cup of the Parmesan cheese. In a medium bowl, lightly beat 2 large eggs and stir in 3/4 cup of low-fat milk and 1/3 cup of plain low-fat or greek yogurt. Add the egg mixture to the pasta mixture along with 1/2 cup of chopped sun-dried tomatoes, 2 tbsp of chopped chives, 1/4 tsp of cayenne (optional), 1/4 tsp of nutmeg, 1 tbsp of grainy or Dijon mustard, 1/4 tsp each of salt and pepper and mix well. Divide the mixture among 12 medium muffin cups. Heat 2 tbsp of unsalted butter in a medium skillet over medium heat. Stir in 3/4 cup of panko bread crumbs and cook until browned, stirring regularly. Stir the remaining 2 tablespoons of Parmesan cheese into the toasted bread crumbs, sprinkle over the pasta mixture, and bake until set, about 15 minutes. Let cool for 5 minutes before unmolding.

Mac and Cheese Bites

Although it calls for several ingredients, this recipe is easy to follow and there’s nothing too exotic. Besides having a taste that kids and adults alike adore, this reinvented, comfort-food classic is sure to dress up your table.


Serves 12 as a side dish or 4 as a main dish (3 macaroni muffins per person):
Cook 8oz wholegrain macaroni according to the package instructions until al dente. Preheat the oven to 375°F. Drain the pasta, return it to the pot, and stir in 1 1/2 cups of cheddar cheese and 1/2 cup of the Parmesan cheese. In a medium bowl, lightly beat 2 large eggs and stir in 3/4 cup of low-fat milk and 1/3 cup of plain low-fat or greek yogurt. Add the egg mixture to the pasta mixture along with 1/2 cup of chopped sun-dried tomatoes, 2 tbsp of chopped chives, 1/4 tsp of cayenne (optional), 1/4 tsp of nutmeg, 1 tbsp of grainy or Dijon mustard, 1/4 tsp each of salt and pepper and mix well. 

Divide the mixture among 12 medium muffin cups. Heat 2 tbsp of unsalted butter in a medium skillet over medium heat. Stir in 3/4 cup of panko bread crumbs and cook until browned, stirring regularly. Stir the remaining 2 tablespoons of Parmesan cheese into the toasted bread crumbs, sprinkle over the pasta mixture, and bake until set, about 15 minutes. Let cool for 5 minutes before unmolding.

Parmesan Hash Brown Cups

These are perfect paired with breakfast and brunch food, and are also good as a potato side with dinner. 

Preheat oven to 350 degrees. Coat 12 muffin tins with cooking spray; set aside. In large bowl, combine 20 oz shredded potatoes, 3 chopped green onions,1/2 cup of grated Parmesan cheese, 1 tsp of kosher salt and 1/2 tsp of black pepper. Toss lightly with a fork. Drizzle on 2 tbsp of olive oil. Toss with fork again until mixture is well combined. Spoon mixture evenly into 12 muffin cups. With the back of the spoon, apply gentle pressure to pack mixture into each cup. Bake for 60-75 minutes in lower third of oven. Let rest for 5 minutes, run a small knife or spatula around the edge of each cup, making sure the edges are loosened. Gently lift each potato cup out, invert it, place on serving plate bottom side up. Good served warm or room temperature.

Parmesan Hash Brown Cups

These are perfect paired with breakfast and brunch food, and are also good as a potato side with dinner. 


Preheat oven to 350 degrees. Coat 12 muffin tins with cooking spray; set aside. In large bowl, combine 20 oz shredded potatoes, 3 chopped green onions,1/2 cup of grated Parmesan cheese, 1 tsp of kosher salt and 1/2 tsp of black pepper. Toss lightly with a fork. Drizzle on 2 tbsp of olive oil. Toss with fork again until mixture is well combined. Spoon mixture evenly into 12 muffin cups. 

With the back of the spoon, apply gentle pressure to pack mixture into each cup. Bake for 60-75 minutes in lower third of oven. Let rest for 5 minutes, run a small knife or spatula around the edge of each cup, making sure the edges are loosened. Gently lift each potato cup out, invert it, place on serving plate bottom side up. Good served warm or room temperature.

Chocolate Chip Lava Cookies

What is it about a warm, gooey chocolate chip cookie stuffed with decadent, rich, melted chocolate that makes it so irresistible?? Especially when topped with vanilla ice cream.They are so simple to whip up, and such a treat.

Preheat oven to 350 degrees. Spray a standard size muffin tin with cooking spray. Place 1/2 cup chocolate chips in a Ziploc bag, and seal shut. Lay the Ziploc bag flat in the microwave, spreading out the chocolate chips in a single layer. Microwave for 30 seconds. Remove bag and flip, microwaving for an additional 10-15 seconds until all the chips are softened. Set aside to cool.With an electric mixer, cream 1/2 cup or 1 stick of butter and 1/2 cup each of granulated and light brown sugar until light and fluffy, about 3-5 minutes. Add 1 large egg and 1/2 tbsp of vanilla extract and beat until well combined. Meanwhile, in a separate bowl, whisk together 1 3/4 cups (210 grams) of flour, 1/2 tsp of salt, and 1/2 tsp of baking soda. Add to the wet ingredients and beat on low speed until just combined. Add the remaining chocolate chips (1 cup) and stir to combine.Using half the cookie dough, scoop 1.5-2 tbsp of dough, flatten it out a bit, and place in the bottom of the muffin tin. Repeat for a total of 10 cookies. Cut a small tip in the corner of the Ziploc bag, and gently squeeze a layer of chocolate over the cookie. Scoop and flatten the remaining dough and place on top of the chocolate layer. Bake at 350 for 15-20 minutes, until the edges are just browned. As soon as they come out of the oven, run a knife around the edges to make for easy removing later. Cool completely before removing from the muffin tin, running a knife around the edge to help loosen.

Chocolate Chip Lava Cookies

What is it about a warm, gooey chocolate chip cookie stuffed with decadent, rich, melted chocolate that makes it so irresistible?? Especially when topped with vanilla ice cream.They are so simple to whip up, and such a treat.


Preheat oven to 350 degrees. Spray a standard size muffin tin with cooking spray. Place 1/2 cup chocolate chips in a Ziploc bag, and seal shut. Lay the Ziploc bag flat in the microwave, spreading out the chocolate chips in a single layer. Microwave for 30 seconds. Remove bag and flip, microwaving for an additional 10-15 seconds until all the chips are softened. Set aside to cool.

With an electric mixer, cream 1/2 cup or 1 stick of butter and 1/2 cup each of granulated and light brown sugar until light and fluffy, about 3-5 minutes. Add 1 large egg and 1/2 tbsp of vanilla extract and beat until well combined. Meanwhile, in a separate bowl, whisk together 1 3/4 cups (210 grams) of flour, 1/2 tsp of salt, and 1/2 tsp of baking soda. Add to the wet ingredients and beat on low speed until just combined. Add the remaining chocolate chips (1 cup) and stir to combine.

Using half the cookie dough, scoop 1.5-2 tbsp of dough, flatten it out a bit, and place in the bottom of the muffin tin. Repeat for a total of 10 cookies. Cut a small tip in the corner of the Ziploc bag, and gently squeeze a layer of chocolate over the cookie. Scoop and flatten the remaining dough and place on top of the chocolate layer. Bake at 350 for 15-20 minutes, until the edges are just browned. As soon as they come out of the oven, run a knife around the edges to make for easy removing later. Cool completely before removing from the muffin tin, running a knife around the edge to help loosen.

Recipes







Total Recipes: 7

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