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Showing posts with label Healthy Recipes. Show all posts
Showing posts with label Healthy Recipes. Show all posts

BAKED SWEET POTATO CUBES RECIPE


Grilled Sweet potato cubes – this oven is Roasted sweet potato is straightforward to form , flavorful and features a Tasty Parmesan cheese and Spices coating make them our favourite New entremots .

Have you ever baked sweet potato? If you haven't, we hope we will assure you to because they create the most important entremots for each meal!

BAKED SWEET POTATO CUBES RECIPE
BAKED SWEET POTATO CUBES RECIPE

Roasting sweet potato is simpler than you think that . We'll show you ways easy it's to try to to with today's recipe for sweet potato Baked Cubes. it had been inspired by our recipe for Baked Parmesan potatoes that we've remodeled the years.

We tried recipes using sweet potato and fell crazy with the combo of sweetened and savory potatoes and spices provide. the simplest a part of this oven sweet baked potatoes is that it's super simple. It took only about 5 minutes to throw together then we had to bake them for about 20 minutes.

How to form a crispy sweet potato cube? These cubes find yourself soft and crisp but to make them even more crunchy, make certain to flip halfway through and brooch for the eleventh hour or two. Can you heat the sweet potato cube? Just store in an airtight container within the fridge for 2-3 days and reheat within the microwave or back within the oven for 10 minutes to form them crispy again.

BAKED SWEET POTATO CUBES RECIPE

INGREDIENTS:


  • 2 sweet potatoes peeled and cubed
  • 2 tsp minced garlic
  • 1 tbsp olive oil
  • 2 tbsp butter melted
  • 4 tbsp grated Parmesan cheese
  • 1/2 tsp garlic salt
  • 1/2 tsp Italian Seasoning
  • dried parsley
INSTRUCTIONS:


  1. Preheat oven to 400 degrees.
  2. Peel and cube sweet potatoes into 1 inch cubes.
  3. Place garlic, oil, butter, salt, Parmesan cheese and Italian seasoning in a ziploc bag and mix well.
  4. Throw in sweet potatoes and shake until well coated.
  5. Place aluminum foil on cookie sheet and lightly spray.
  6. Place coated sweet potatoes onto cookie sheet and spread out evenly.
  7. Bake for 18-22 minutes.
  8. Serve warm and sprinkle with dried parsley if desired.

BAKED SPINACH MUSHROOM QUESADILLAS RECIPE

This is my favorite quesadilla formula. it's crisp, delicious, and huddled with nutrients. And baking this quesadillas permits you to form several directly, therefore you'll feed your hungry family quickly and easily!

We square measure a giant fan of quesadillas for dinner. we have a tendency to like them even higher than tacos! Most of the time i really like their factor with cheese and veggies, and typically even chicken. I simply love however versatile they are!

BAKED SPINACH MUSHROOM QUESADILLAS RECIPE
BAKED SPINACH MUSHROOM QUESADILLAS RECIPE

I realize that quesadillas square measure an excellent thanks to sneak some further veggies into the kid. Not that they do not apprehend the veggies there, however somehow they only do not mind. I've used zucchini, paprika, cut broccoli, and asparagus, to call a few!

The best half is that I still serve a vegetable dish in conjunction with quesadillas, then it's an ideal chance to urge some further nutrients to the kiddos.

BAKED SPINACH MUSHROOM QUESADILLAS RECIPE

INGREDIENTS:

  • 4 tortillas (8 inch)
  • olive oil (enough to lightly coat the tortillas)
  • 8 ounces sliced mushrooms
  • 1 cup shredded mozzarella
  • 1 cup shredded cheddar
  • 3 cups roughly chopped spinach

INSTRUCTIONS:

  1. Preheat the oven to 400 degrees F.
  2. Place the mushrooms in a microwave-safe bowl, and microwave for 2 1/2 to 3 minutes to soften them. Drain the mushrooms and set aside.
  3. Lightly brush one side of each tortilla with the olive oil and place on a baking sheet, oiled side down.
  4. Distribute the mushrooms, spinach, mozzarella, and cheddar evenly over half of each of the tortillas, and fold the other half over top.
  5. Bake the tortilla for about 6 minutes, then flip each over and bake for another 6-7 minutes, until the cheese is melted and the outside of the tortillas is brown.

HEALTHY ORANGE CHICKEN RECIPE

Skip take it and create this healthy Orange Chicken direction for dinner! straightforward, delicious Paleo dinner, protein free, filled with flavor and done beneath one hour! created with simply some ingredients, it's delicious and simple to make!

Made with borderline material, jam-packed with flavor, and simple to make-this dish is one I perpetually turned!

HEALTHY ORANGE CHICKEN RECIPE
HEALTHY ORANGE CHICKEN RECIPE

Orange Chicken is one amongst my favorite things to order once we get takeout. however as i am positive most of you recognize... Chinese food is unquestionably not a healthy dinner choice. however this gentle orange chicken direction direction is one wherever all the healthy substitutions be converted into one thing super delicious!

This is one amongst those recipes that once I was creating me somewhat skeptical... is that the sense true? can the sauce be pretty thick or can I simply be uptake chicken coated during a strange fruit juice mixture??

HEALTHY ORANGE CHICKEN RECIPE

INGREDIENTS:

  • 2 lbs boneless, skinless chicken breasts
  • 4 cups steamed broccoli or green beans
  • 2 tablespoons toasted sesame oil

Sauce

  • 2 cups orange juice
  • 1/4 cup chicken broth
  • 1/4 cup coconut aminos
  • 3 tablespoons honey
  • 1 teaspoon garlic powder
  • 1 tablespoon fresh ginger
  • 1 tablespoon orange zest
  • 1/2 teaspoon pepper

INSTRUCTIONS:

  1. Cleaned + cut chicken into 1 inch cubes. In a large frying pan, cook the cubed chicken in the toasted sesame oil until the edges are brown and slightly crispy (Approx 5-10 minutes)
  2. As the chicken is cooking, stir together the sauce mixture in a separate bowl
  3. Once the chicken is thoroughly cooked remove it from the pan and place it off to the side in a separate bowl.
  4. Pour the sauce mixture into the same pan you cooked the chicken in.
  5. Bring the sauce mixture to a boil for 15-20 minutes, stirring every minute or so until it starts to thicken. (You will know it has thickened when you scrape the pan and it pulls away from the pan)
  6. When the sauce thickens, add the cooked chicken back in + stir to coat the chicken
  7. Serve over steamed broccoli or green beans for a paleo option, or rice/quinoa. 
  8. Sprinkle with sesame seeds + enjoy!
  9. If substituting ground ginger for fresh ginger, cut the amount in 1/4 to 1/4 tablespoon.
Instant Pot Instructions
  1. IMPORTANT: If making this recipe in the instant pot you will need 3 teaspoons of cornstarch or arrowroot powder. You also must use 1/2 the amount of ingredients in the sauce recipe, except for chicken stock. Ex: Orange Juice: 2 cups = 1 cup
  2. Mix together 1/2 the amount called for in the recipe for the orange juice, coconut aminos, honey, garlic powder, ginger, orange zest and pepper. Set aside.
  3. Turn the Instant Pot to sauté on the highest heat setting. Drizzle in 2 tablespoons of sesame oil and allow it to heat up. The Instant Pot will display the word “hot” when it’s ready.
  4. Trim the chicken breasts and dry them off with paper towels. When the Instant Pot is hot place the chicken breasts in the oil. You’ll need to do 2 at a time so you do not crowd the pot. Sear them on each side for 2 minutes then flip just to get a golden color. You’re not trying to cook them through.
  5. Pull them out and set them on a cutting board. Dice them into 1 inch pieces. 
  6. Put the diced chicken back into the Instant Pot and pour the sauce mixture over. Close the lid and put the vent to sealing. Set it to Manual High Pressure for 3 minutes.  Note that pot will take 3-5 minutes to come to pressure before the display starts counting down the 3 minutes you’ve set. When it’s finished quick release the steam by setting the valve to venting. Be sure to use a towel or pot holder to do this so you don’t get burned.
  7. When the Instant Pot releases all the steam the button will lower down and you’ll be able to safely open the lid.  
  8. Remove the chicken with a slotted spoon and place on a plate. Mix together the chicken broth and corn starch. Turn the Instant Pot back to sauté choosing the highest heat setting again. Your sauce should begin to bubble.  Stream in the corn starch slurry and whisk. Allow the mixture to boil for 7-9 minutes until it’s nice and thick. Return the chicken to the sauce and select the “Keep Warm” setting on the Instant Pot. Serve over steamed broccoli or green beans for a paleo option, or rice/quinoa. 

LEMON GARLIC BUTTER SHRIMP WITH ASPARAGUS RECIPE

Lemon garlic with shrimp asparagus butter-This is a simple, light-weight and healthy dinner possibility stewed in one pot and may be at your table in quarter-hour. Buttery prawns and asparagus area unit seasoned with juice and garlic. solely 309 calories per serving!

This is the type of formula I stayed. Why? as a result of it's simple to form, take a touch effort, and may be a hot meal at my board in quarter-hour.

LEMON GARLIC BUTTER SHRIMP WITH ASPARAGUS RECIPE
LEMON GARLIC BUTTER SHRIMP WITH ASPARAGUS RECIPE

Freshly squeezed juice compliments the style of each shrimp and asparagus fine. It provides this dish already delicious refreshing and light-weight will increase to your style.

Using Jarred shredded garlic is commonly the case as a result of my life are going to be too busy and a touch exhausting to square within the room by manually soaking the ail. It's boring is not it?? to not mention it becomes sticky and your hands, moreover as chopping board, smells like garlic. Not that I objected thereto. this is often additional of a sticky facet on behalf of me.

LEMON GARLIC BUTTER SHRIMP WITH ASPARAGUS RECIPE

INGREDIENTS:
Shrimp:

  • 1.5 lbs medium raw shrimp (peeled and deveined, tail-on or tail-off)
  • 2 tbsp butter
  • 1 tbsp minced garlic
  • 1 tsp italian seasoning
  • 1/4 tsp onion powder
  • salt and pepper (to taste)
  • 1/4 tsp smoked paprika (or regular)

Asparagus:

  • 1 tbsp butter
  • 1 tbsp olive oil
  • 1 lb asparagus
  • salt (to taste)

Garnishment:

  • 2 tbsp parsley
  • 1/2 lemon (juiced)

INSTRUCTIONS:

  1. Place a large non-stick skillet with butter over medium heat. Once melted, add the shrimp. Season with salt and pepper (to taste). Allow to cook 1-2 minutes on one side.
  2. Add the minced garlic, italian seasoning, onion powder and smoked paprika. Stir to combine and flipping the shrimp to cook on the opposite side.
  3. Cook for 1-2 minutes or until the shrimp has turned pink. Transfer to a plate and cover with foil to keep warm.
  4. Combine the butter and olive oil to the same pan. Once the butter has melted, add the asparagus. Season with salt (to taste). Allow to cook until the asparagus is fork-tender. Approximately 4-6 minutes. Time will be dependent on how thick the asparagus is.
  5. Add the shrimp back to the pan. Squeeze half of a lemon over the top of the shrimp and asparagus. Allow to cook for 1-2 minutes.
  6. Remove from heat, garnish with parsley and serve immediately.

LEMON CHICKEN WITH ASPARAGUS RECIPE

Lemon chicken and asparagus? Bright, fresh, healthy, and prepared at your table in twenty minutes. the simplest meal of all time, here, now.

It's no secret that i favor the formula for terribly straightforward approval and approval and one among my favorite things is creating recipes that do not need a colossal trip to the foodstuff.

LEMON CHICKEN WITH ASPARAGUS RECIPE
LEMON CHICKEN WITH ASPARAGUS RECIPE

So this formula technically has quite five ingredients, however the sole issue you wish to concentrate to is lemon, asparagus, and lemon pepper seasoning as a result of i assume you would possibly have already got chicken, butter, flour, and salt, you are a complete room person, You.

It's very lovely and extremely straightforward. cowl the chicken, stir-fry everything till it's good, serve. i'm serious that every one. place alittle piece of whole wheat bread, rice or quinoa on the plate and dig the drink into a recent, bright, and healthy dinner.

LEMON CHICKEN WITH ASPARAGUS RECIPE

INGREDIENTS:

  • 1 lb. boneless skinless chicken breasts
  • 1/4 cup flour
  • 1/2 teaspoon salt, pepper to taste
  • 2 tablespoons butter
  • 1 teaspoon lemon pepper seasoning
  • 1–2 cups chopped asparagus
  • 2 lemons, sliced
  • 2 tablespoons honey + 2 tablespoons butter (optional)
  • parsley for topping (optional)

INSTRUCTIONS:

  1. Chicken: Cover the chicken breasts with plastic wrap and pound until each pieces is about a 3/4 of an inch thick. (NOTE: If your chicken breasts are really thick,you can just cut them in half horizontally to make thinner pieces rather than pounding. Works like a charm.) Place the flour and salt and pepper in a shallow dish and gently toss each chicken breast in the dish to coat. Melt the butter in a large skillet over medium high heat; add the chicken and saute for 3-5 minutes on each side, until golden brown, sprinkling each side with the lemon pepper directly in the pan. When the chicken is golden brown and cooked through, transfer to a plate.
  2. Asparagus and Lemons: Add the chopped asparagus to the pan. Saute for a few minutes until bright green and tender crisp. Remove from the pan and set aside. Lay the lemon slices flat on the bottom of the pan and cook for a few minutes on each side without stirring so that they caramelize and pick up the browned bits left in the pan from the chicken and butter. (NOTE: adding a tiny pat of butter in with the lemons also helps prevent sticking and promote browning.) Remove the lemons from the pan and set aside.
  3. Assembly: Layer all the ingredients back into the skillet – asparagus, chicken, and lemon slices on top.

MEXICAN CAULIFLOWER FRIED RICE RECIPE

This Mexican cauliflower Chinese fried rice is jam-choked with vegetables, proteins, and much of flavors and seasonings!  It's flat-top with simple dip and jalapeno pepper ranch sauce for delicious, filling the Paleo food, whole30 compliant and friendly keto.  

MEXICAN CAULIFLOWER FRIED RICE RECIPE
MEXICAN CAULIFLOWER FRIED RICE RECIPE

It is one in all the best, nevertheless terribly tasty and satisfying recipes that creates Maine love Paleo and Whole30 cooking!

Anyway, rice Cauli will positively be awe-inspiring in itself – it's wonderful stir-fry/fried, and take all the flavour it mixes with sort of a dream. after I initial set to create this chicken and Bacon Chinese fried rice, i used to be all sold-the rice cauliflower will really be pretty darn awe-inspiring.

I hope you're prepared for a simple and oh-so-yummy, filling and food life-let's begin cooking!

MEXICAN CAULIFLOWER FRIED RICE RECIPE

INGREDIENTS:

  • 12 oz riced cauliflower about 1 head, just shy of 4 cups
  • 1 lb ground beef turkey, chicken, or pork
  • 3 Tbsp cooking fat coconut oil, bacon fat, olive oil, ghee, divided
  • 1/2 tsp fine grain sea salt
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1 tsp cumin
  • 1 tsp chili powder
  • generous dash chipotle pepper adjust to your taste or omit
  • 1 red bell pepper diced
  • 1 small yellow onion diced
  • 3 garlic cloves minced
  • 1 can chopped green chilis
  • 1 jalapeno pepper seeds removed and minced
  • Cilantro for garnish
  • 1/2 cup homemade chipotle ranch dip
  • 1 batch easy guac see below:

Easy Guac:

  • 1 large ripe avocado or 2 small, mashed
  • 2-3 Tbsp onion minced
  • 1 clove garlic minced
  • 1-2 Tbsp jalapeno peppers minced
  • 1 1/2 Tbsp fresh lime juice
  • 2 Tbsp chopped fresh cilantro plus more for garnish

INSTRUCTIONS:

  1. Prepare the chipotle ranch, cover and chill until ready to serve.
  2. Heat a skillet over medium heat and add 1 Tbsp coconut oil.
  3. Add ground meat to skillet and sprinkle with salt and spices. Once browned, add onion, pepper and stir, cook about 45 seconds until softened.
  4. Add chopped green chilis, garlic, and jalapeno pepper and continue to cook another 45 seconds to heat through. Add cauli rice and stir to coat, then cover skillet for 30 seconds to soften cauliflower, remove from heat.
  5. Before serving, mash together all the guac ingredients in a bowl. To serve fried rice, top with extra cilantro, chipotle ranch and guac. Enjoy!

ZUCCHINI PIZZA BITES RECIPE

Zucchini pizza pie Bites is one amongst our favourite snacks! This delicious pizza pie bite over the zucchini slices with our favourite toppings and plenty of cheeses for the proper low carb pizza pie fix!

What is the simplest thanks to feed a hungry crowd one thing quick and delicious? Appetizers! From Jalapeno Popper to Buffalo chicken and this zucchini pizza pie bite, the low sugar appetizers don't seem to be one thing of the past any longer.

ZUCCHINI PIZZA BITES RECIPE
ZUCCHINI PIZZA BITES RECIPE

The zucchini snacks have come back a protracted manner since simply swaybacked in dill dip. mini Zucchini Pizzas square measure equally fun to form like them to eat! It are often noodled, zoodled, grated or lasagna however my favorite is to show it into a zucchini pizza pie bite!

Zucchini could be a summer pumpkin growing in abundance and it's terribly versatile, healthy and flavorful! Not solely is that the crazy zucchini straightforward to grow, however it's additionally straightforward to preserve or freeze to fancy all year spherical. With zero fat and plenty of fibers, it's additionally loaded with an outsized range of vitamins B6, Riboflavin, folate, C, and K, and minerals.

This zucchini pizza pie direction could be a hit with everybody within the family and could be a snap to place along. whether or not it is a social function or an excellent game, create this zucchini pizza pie slice all the time!

ZUCCHINI PIZZA BITES RECIPE

INGREDIENTS:

  • 2 large zucchini
  • 1/2 cup low carb pizza or tomato sauce
  • 1 teaspoon oregano
  • 2 cups mozzarella cheese
  • 1/4 cup parmesan cheese
  • pizza toppings as desired

INSTRUCTIONS:

  1. Preheat oven to 450°F. Line a baking pan with foil and set aside.
  2. Slice Zucchini 1/4" thick and arrange on prepared baking sheet.
  3. Top zucchini slices with pizza sauce, oregano, cheese and your favorite pizza toppings.
  4. Bake 5min or until zucchini is tender. Broil 5min or until cheese is bubbly and melted.

HOMEMADE HEALTHY CHICKEN ENCHILADAS

The healthy chicken enchiladas recipes area unit simple to form for a weekday dinner otherwise you will school assignment ahead on weekends, freeze and warmth within the kitchen appliance after you would like it.

Pre eat North American country a clean day, i am going to obtain my family prepared created dish, you recognize people-who within the tiny receptacle you get from the store supermarket? My youngsters love them, thus i'll pay the value premium for a bit pile of vi dish. I refused to pay that abundant cash shopping for 2 packs, that the family continually felt a bit happy at the top.  

HOMEMADE HEALTHY CHICKEN ENCHILADAS
HOMEMADE HEALTHY CHICKEN ENCHILADAS

This is a straightforward formula that needs little or no talent, particularly if you're employing a griddlecake shopping for search. this is often simply the case of constructing a combination of chicken enchiladas so grouping the griddlecake and baking. Easy! If you wish to DIY the total factor, then offer the griddlecake formula 2 ingredients.

I love having a bit deposit Deepfreeze|electric refrigerator|fridge} food within the freezer. It takes stress from a busy day once I've run out of your time or one thing sudden popped right before dinner.

HOMEMADE HEALTHY CHICKEN ENCHILADAS

INGREDIENTS:

  • 1 tablespoon olive oil
  • 1 onion, finely diced
  • 6 chicken thigh fillets, sliced into strips
  • 2 cloves of garlic, chopped
  • 1 tablespoon cumin
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon apple cider vinegar
  • 300ml tomato puree /passata
  • 1 cup chicken stock (or vegetable stock)
  • 1 can black beans, drained and rinsed
  • 1/2 cup frozen corn
  • 8 tortillas
  • 1/2 cup sour cream
  • 1/2 cup cheese, grated (any variety)

INSTRUCTIONS:

  1. Preheat Oven to 180’C / 350’F. Prep a large baking tray by rubbing a little olive oil on the base (you can use parchment paper to  make clean up easier).
  2. Heat up a large pot on the stove top. Add olive oil and diced onions. Cook until softened (around 5 minutes). Add chicken pieces, salt and pepper. Fry until juices have evaporated and chicken starts to brown.
  3. Add cumin, oregano, smoked paprika, garlic. Fry for around one minutes, stiring to coat chicken evenly with spices.
  4. Pour in stock, tomato puree, beans and corn. Cover pot and allow to simmer on medium for 10-15 minutes until chicken is tender and sauce has thickened slightly. Remove from heat. Use a colander to drain the sauce from the chicken and set sauce and chicken filling aside. DO NOT THROW SAUCE AWAY.
  5. Soften your tortillas by wrapping in foil and heating in the oven for a couple minutes. This makes them easier to work with.
  6. Spread a teaspoon sour cream on each tortilla and spoon chicken and bean filling on top along the center. Roll up your tortilla and place seam side down in your baking tray. Repeat until all 8 tortillas are done.
  7. Spoon strained enchilada sauce over the rolled tortillas and top with grated cheese.
  8. Bake in the oven for 25 minutes until golden and serve.

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