DAILY BEST RECIPES 04

Chicken Avocado Salad Roll Ups Ingredients 2 cups chopped chicken 1 ripe mashed avocado 2–4 tablespoons plain Greek yogurt (start with 2 and add more if the salad seems dry) 1 ½ - 2 tablespoons lime juice 2 tablespoons finely diced red onion 2 green chopped onions Freshly ground black pepper to taste Salt a teaspoon of salt (or more to taste) ½ teaspoon garlic powder 1 ½ tablespoon fresh cilantro or chopped parsley ½ cup grated cheddar cheese 5-6 cakes (8 or 10 inches in diameter) Instructions NOTES: I had enough toppings for 5 lozenges (10 inches in diameter). You can use 6 (8 inches) flat cakes. In a large bowl, combine all the ingredients for the chicken avocado salad. Stir until evenly mixed. Spread the mixture over the tortilla and roll it tightly. Repeat with the remaining salad. Cut a ½ inch slices with a serrated knife. You can chop them right away or store them in the refrigerator until solid (about 30 minutes). Cut easier when chilled. This article is adapted from this site .

Low Carb Stuffed Peppers Topped with Cheese Ingredients 6 medium green peppers washed and sown 1 tablespoon of olive oil Chop 3 cloves of garlic 1 pound ground beef 14.5 ounces diced tomatoes 2 teaspoons Italian seasoning 1/2 teaspoon of sea salt 1/2 teaspoon onion powder 3/4 cup split marinara sauce 3 sliced ​​cheese Colby Jack sliced 3 sliced ​​mozzarella cheese sliced Instructions Cut the peppers on top. Squeeze in and discard the seeds. Cut half the top and set aside. Fry the garlic in a pan in olive oil until aromatic. Add chopped green peppers from the tops. Cook for about five minutes. Add ground beef and cook until tender. Combine the diced tomatoes, Italian seasoning, sea salt and onion powder. Cook another five minutes. Fill the beef mixture into each hollowed green pepper. Put 1 tablespoon of marinara sauce on the table, then sprinkle with chopped cheese. Combine the remaining marinara sauce with the liquid left in the pan used to make the beef mixture. Pour into the baking

Easy Chicken Salad Recipe Ingredients ½ cup plain Greek yogurt * Powder of a teaspoon of garlic powder or to taste Salt a teaspoon of salt or to taste Pepper a teaspoon of black pepper or to taste 2 cups cooked chicken, chopped or chopped ½ cup minced celery ½ cup walnuts or pecans toasted if desired ½ cup quaternary grapes * ¼ cup finely chopped red onion optional bread, croissants or salad for serving Instructions In a large bowl, combine plain Greek yogurt, garlic powder, salt and pepper. Add cooked chicken, celery, nuts, grapes, and red onions (if used). Stir until well mixed. Try and adjust the seasonings as needed. Serve as a sandwich on bread or croissants or wrap in a salad. Notes * You can replace mayonnaise with plain Greek yogurt. * Chopped apple - a delicious substitute for grapes. Or try dried cranberries or cherries. To do ahead: keep the chicken salad in the refrigerator for up to 3-4 days (if it is made with chicken cooked on the same day). This article isadapted from t

Slow Cooker Chicken Thighs Ingredients 4 chicken thighs with bone, (681 g) 1 to 1 1/2 pounds 1 teaspoon kosher salt (7 g) plus more for seasoning 1/4 teaspoon black pepper, plus seasoning 2 tablespoons of olive oil, (15 ml) 1 cup red onion, (120 g) 1-inch dice 1 1/2 cups carrots, (230 g) 1-inch slices 1 pound baby red potato, (454 g) cut in half 1 ear of corn, cut into 4 pieces 2 tablespoons roughly chopped garlic, (20 g) 1 1/4 cup unsalted chicken stock, (300 ml) 3 tablespoons all-purpose flour, (26 g) 1 tablespoon of lemon juice, plus 4 serving slices 4 sprigs of thyme 2 sprigs of rosemary Instructions Trim excess skin and fat from chicken thighs. Season both sides of the chicken with salt and pepper. Heat a large saucepan over medium heat, warm and add 2 tablespoons of olive oil. Add chicken skin to hot oil, cook until golden brown, 5 minutes. Turn the chicken over and cook for 2 minutes, transfer to a clean plate. Add onions, carrots, potatoes, corn and garlic to the slow cooker. I

SWEET POTATO PIZZA CRUST Ingredients 235 g (1 cup) mashed sweet potato 120 g (3/4 cup) white rice flour 40 g (1/3 cup) tapioca flour 1 teaspoon of baking powder 1/2 teaspoon of salt food spray Instructions Watch the video (on the source) to see all the steps of the instruction. Peel and chop one medium sweet potato into pieces (about 3 cm) and cook it in a pan with water for 10 minutes or until the fork is ready. Discard the water and mash the sweet potato with a potato press (I used the same pot). For this recipe you will need 1 cup (235 g) of sweet potato puree. Preheat the oven to 375 degrees F (190 degrees C). Add rice flour, tapioca flour, baking powder + salt and mix with a spoon. Once the mixture has cooled slightly, use your hands to knead the pizza dough in a ball. If the dough is too dry, add a little water or oil. If it is too sticky, add more rice flour. It should look like dough in my video. Place the pizza dough on a sheet of greased parchment paper and add a second sheet

VEGAN CHICKPEA TACOS | GLUTEN-FREE HEALTHY RECIPE Ingredients 6 soft cakes Taco filling 1 dice avocado 2 chopped tomatoes 1 1/2 cup chickpeas, drain and rinse 1 chopped green pepper 1/2 large onion finely chopped 6 tablespoons finely chopped red cabbage 1-2 tablespoons of balsamic vinegar (to fry chickpeas) 1-2 tablespoons of soy sauce (to fry chickpeas) fresh cilantro to taste Tahini sauce 1/4 cup tahini 1/8 cup (or more) of water (to dilute) 3 tablespoons lime juice or lemon juice Finely chop 2 cloves of garlic 1-2 tsp maple syrup or agave syrup 1/2 teaspoon powder 1/3 teaspoon salt or more to taste 1/4 tsp ground black pepper 1/4 tsp ground caraway seeds (optional) 1 teaspoon hot sauce (optional) Instructions Put chickpeas in a pan / pan with balsamic vinegar and soy sauce. Simmer for about 5 minutes and stir frequently. Chop vegetables and avocados. You can lightly fry vegetables (onions, green peppers, red cabbage, tomatoes) in a pan / pan for a few minutes with a little oil or le

Classic Spaghetti and Meatballs Ingredients 1 1/2 pounds of lean ground beef 1/2 cup breadcrumbs 1 egg (slightly beaten) 1/4 cup parmesan (grated) 3 tablespoons of warm water 1/2 teaspoon dried basil leaves 3/4 teaspoon salt 1/4 teaspoon black pepper (freshly ground) 2 tablespoons of olive or vegetable oil 2 (14.5 ounces) jars of diced tomatoes 1 (6 ounces) can of tomato paste 1/4 cup onion (chopped) 2 cloves of garlic (minced meat) 2 tbsp parsley (chopped or 1 1/2 teaspoon dried parsley flakes) 1 teaspoon dried oregano leaf (chopped) 1 teaspoon of salt 1/4 teaspoon black pepper (freshly ground) 1 box of spaghetti (1 pound or linguine) Parmesan cheese (for serving) Steps to do it Combine ground beef with breadcrumbs, an egg, 1/4 cup parmesan, water, 1/2 teaspoon basil and 1/4 teaspoon black pepper. Form about 3 dozen 1-inch meatballs. In a large frying pan or roasting pan, fry the meatballs over low heat in a small amount of oil, turning brown on all sides. When the meatballs are hard,

SPANISH BEANS WITH TOMATOES {EASY, 20 MINS} Ingredients 1 tablespoon of olive oil 1 diced onion Finely chop 2 cloves of garlic 1 teaspoon of sweet smoked paprika pimenton dulce - or hot paprika if you like hot 2 bay leaves 2 cans of butter beans 400 ml / 14 oz (Lima beans), dried and rinsed 2 cans of plum tomatoes 400 ml / 14 oz. Sea salt and black pepper 2 large handfuls of spinach roughly chopped Instructions In a large saucepan, heat the oil over medium heat. Add the onions and fry, stirring constantly, for 3-5 minutes until transparent, but do not brown. Add garlic, paprika and bay leaf and fry for another minute. Add beans and tomatoes. Stir and beat the tomatoes a little, then season with salt and pepper. Stir well and reduce heat to a minimum. Simmer for 15 minutes, regularly checking that it does not stick to the bottom of the pan. When it is over, stir the spinach so that it wilts. Serve hot or cold, like tapas or a side dish, sprinkled with fresh parsley. RECIPE TIPS The nutr

HEALTHY INSTANT POT MONGOLIAN BEEF INGREDIENTS 1 1/2 pound side steak 1/3 cup of liquid coconut aminos or soy sauce 4 cloves of garlic chopped 1 teaspoon of fresh ginger root grated 1/2 cup of water 4 stalks of spring onions (spring onions) 4 tablespoons of honey 1 tablespoon of cornstarch 2 cups of broccoli flowers chopped into small pieces Sesame top optional 2 cups of quionoa or brown rice optional to serve INSTRUCTION Cook the brown rice or quinoa according to the package insert and set aside. Cut the flank steak thinly against the grain and set aside. Turn on the instant pot and press the "Saute" button. Let it heat up, then add the steak and briefly fry on each side. While the steak is burning, whisk the coconut aminos or soy sauce with the chopped garlic, chopped ginger and water. When the steak is browned, remove the frying function in the instant saucepan and pour the liquid mixture over the browned steak. Close the lid and press the manual (or quick cook button) on

EASY HEALTHY TACO SALAD RECIPE WITH GROUND BEEF INGREDIENTS Click on underlined ingredients to buy them! 1 pound ground beef 1 teaspoon avocado oil (or any oil of your choice) 2 tablespoons seasoning tacos (in store or at home) 8 oz Romaine Salad (chopped) 1 1/3 cup grape tomatoes (in half) 3/4 cup cheddar cheese (grated) 1 medium avocado (cube) 1/2 cup green onion (chopped) 1/3 cup salsa 1/3 cup sour cream INSTRUCTIONS Heat oil in a pan over high heat. Add ground beef. Fry, breaking pieces with a spatula, for about 7-10 minutes, until the beef is browned and the moisture evaporates. Stir the taco seasoning in ground beef until well mixed In the meantime, mix all remaining ingredients in a large bowl. Add ground beef. Throw it all together. This article is adapted from this site .

PROTEIN BREAKFAST WRAPS Ingredients 1 pack Johnsonville Fully cooked turkey breakfast sausage left 9.6 oz, 12-ct 6 big eggs mixed up 3/4 cup of grated Colby Jack cheese 6 tortillas 2 tablespoons melted butter Instructions Preheat the oven to 400 degrees. Line a baking sheet with parchment paper. (You can use a 9x13 pan instead.) Lay out tortillas. Add 1/3 cup of scrambled eggs to each tortilla. Sprinkle with 2-3 tablespoons of grated cheese. Place 2 sausages in the middle of each tortilla. Roll up each tortilla, put one side under the filling, and then pull it back to compress the filling. Roll up the rest of the way and place the packaging on the pan with the seam down. Brush each packet with melted butter. Bake for 12 minutes. Halve if desired and serve with fresh fruit. Remarks My family loves these protein breakfast wraps. They are a great breakfast solution for busy mornings on weekdays or easy vacations with the extended family. You can prepare them and even freeze them. This art

BLACK BEAN SWEET POTATO NACHOS INGREDIENTS 2 large sweet potatoes - washed and cut into 1/8 inch rounds 1 can of organic black beans - rinsed and drained 1 teaspoon. cumin 2 tsp chili powder 1/4 tsp. Salt- 1/2 tsp. garlic powder 1 avocado 1/2 lime - juiced 3 tbsp coconut milk - or milk of your choice 1/4 tsp. Salt- 1/4 tsp. garlic powder 1 cup of salsa INSTRUCTIONS Preheat the oven to 425. Wash the sweet potatoes. Cut the sweet potato in 1 / 4-1 / 2-inch rounds. Line a large baking sheet with foil or parchment paper, spray with non-stick spray. Place the sweet potato round on the baking sheet and put in the oven for 20 minutes. As soon as the timer runs out, take the sweet potato rounds out of the oven and turn them over. Bake for another 10 minutes. Take out of the oven and let cool slightly. While the sweet potato rounds cool, rinse a can of black beans and let them drain. Add the black beans, 1 tsp. Cumin, 2 tsp. Chili powder, 1/4 tsp. Salt, 1/2 tsp. Put the garlic powder in a bowl.

Salsa Fresca Chicken INGREDIENTS 2 pounds boneless boneless chicken breast 1/4 tsp cumin 1/4 tsp salt 1/4 tsp black pepper 1/4 tsp garlic powder 2 cups of fresh pico de gallo 1 cup of grated Monterey Jack cheese garnish Chopped fresh coriander INSTRUCTIONS Preheat the oven to 375˚F. Place the chicken flat in a large baking dish and sprinkle it evenly with cumin, garlic, salt and pepper. Cover the chicken with the pico and top with cheese. Bake on a medium rack for 35-45 minutes or until the chicken is cooked (internal temperature 165˚F). Garnish with chopped coriander and serve hot with your favorite side dish. RECIPE NOTES: You can cut the chicken in half, cut chunks, or use chicken fillet instead of the full chicken breast to make serving easier. The cooking time can be reduced. Leftovers can be kept in an airtight container for up to 3 days in the refrigerator or up to one month in the freezer. This article is adapted from this site .

EASY THREE BEAN CHILI INGREDIENTS 1 tablespoon of olive oil or 1/4 cup of water (for water saute) 1 large onion, diced 3 cloves of garlic, chopped (or 1 1/2 teaspoon of garlic powder) 2 jalapenos, seeds removed and diced (a few seeds for extra heat) 3 tablespoons of chili powder 1 teaspoon of chipotle powder 1 can (15 oz) black beans, drain and rinse 1 can of kidney beans, drained and rinsed off 1 can (15 oz) pinto beans, drain and rinse 1 can of diced tomatoes with juices 1 tablespoon of cocoa powder or a small piece of dark chocolate (approx. 1/2 oz.), Optional 1 1/2 cups of water or vegetable broth, more if necessary Mineral salt and pepper at will For garnish Spring onions, sliced Cashewsauerrahm lime wedges INSTRUCTIONS Roast: In a large saucepan, heat the olive oil over medium heat and sauté the onion for 7 minutes or until tender and translucent. Add the garlic, jalapeno, chilli and chipotle powder, cook for 1 minute or until it smells. Cooking: add the beans, tomatoes, chocolat

PRALINE CRUNCH INGREDIENTS: 8 cups of Crispix cereal 2 cups of pecan halves 1/2 cup brown sugar, packaged 1/2 cup of corn syrup 1/2 cup butter 1 tsp vanilla extract 1/2 tsp baking powder INSTRUCTIONS: Preheat the oven to 250ºF. Mix the muesli and pecans in a large bowl. Mix the brown sugar, corn syrup and butter in a medium saucepan over medium heat. Bring to the boil and stir occasionally. Remove from the heat and stir in the vanilla and baking powder. Pour over the grain mixture and distribute evenly. Pour the cereal mixture into a 9 x 13 inch pan. Bake for 1 hour, stirring every 20 minutes. Pour on wax or parchment paper to cool. Break. This article is adapted from this site .

CAULIFLOWER BUFFALO WINGS WITH VEGAN RANCH DIP Ingredients For the cauliflower buffalo wings: 1 small cauliflower head 3/4 cup all-purpose flour (use chickpea flour for a gluten-free version) 3/4 cup unsweetened almond or soy milk 1/4 cup of water 2 teaspoons of garlic powder 2 teaspoons of paprika powder 1 cup of panko breadcrumbs 1 cup of Frank's Red Hot Buffalo Wings Sauce 1 tablespoon of olive oil For the vegan ranch dip: 1/2 cup vegan mayonnaise 1 teaspoon of dried dill 1 teaspoon of dried parsley Instrctions Carefully cut the cauliflower into bite-sized florets. Combine all-purpose flour, vegetable milk, water, garlic power, paprika powder, salt, and black pepper in a large bowl. Stir until everything is well mixed. Dip the tubes into the batter so that they are fully coated. Roll them in the panko breadcrumbs. Skip this step for a gluten-free version. However, with the Panko breadcrumbs coating, they are much crispier. Line a baking sheet with parchment paper and place the c

KETO PIZZA ROLL UPS Ingredients: 12 slices of mozzarella Pepperoni slices or you can also use mini pepperoni Italian spice Keto Marina sauce Directions: Preheat the oven to 400 degrees. Line a baking sheet with a baking mat or parchment paper. Now place cheese slices on the baking mat and put them in the oven for 6 minutes or until the cheese slices lightly brown at the edges. Take out of the oven and let the cheese cool down a bit. Let the slices cool and sprinkle with Italian seasoning and add pepperoni if you like. Bun and serve with your favorite dip sauce! Enjoy! Make sure you pin this post on your recipe board so you can find it later. This article is adapted from this site .

The Best Ever Healthy Homemade Blueberry Muffin Recipe Ingredients 16 ounces of applesauce 1 tbsp sunflower butter 2 tbsp vanilla 1 1/2 tsp baking powder 1 tbsp baking powder 1 cup almond milk * ⅓ to ½ cup maple syrup I use ⅓ and find it sweet enough 1½ cup of oats 1 cup of oatmeal 1 cup of vanilla protein powder ½ cup of finely ground flaxseed ¼ cup of chia seeds 12-15 ounces of fresh blueberries Frozen wild blueberries will work too - but you will have purple muffins! Instructions Preheat the oven to 350 degrees. Whisk apple sauce, vanilla and sunflower butter. Next stir in the baking powder and baking powder. Mix in almond milk and maple syrup. The combination of almond milk and maple syrup should make 2 cups of liquid. Adjust the almond milk according to the amount of maple syrup used. I find that 1/3 cup of maple syrup makes the muffins sweet enough. Slowly stir in the oats, oatmeal, protein, ground flaxseed and chia seeds. Finally, fold in the blueberries carefully. Line 2 muffin

BANANA BLUEBERRY FRITTERS INGREDIENTS 2 ripe bananas 1/4 - 1/2 cup buckwheat flour (or regular flour) * See note 1 1/4 cup blueberries a pinch of cinnamon (optional) 1 tsp coconut oil for frying * See note 2 MANUAL Puree the bananas and then stir in the flour and cinnamon. Add the blueberries and stir. Heat a non-stick frying pan and add the coconut oil. Reduce to medium heat and add 1 tablespoon of batter to the pan. Fry the donuts on both sides until they are brown Remove the donut and let it cool a little before serving. RECIPE NOTES 1) I recommend starting with 1/4 cup of flour and adding more if necessary. 2) I have a new non-stick pan and I need very little oil. Depending on the pan, you may need more. This article is adapted from this site .

Kale and Spinach Mac & Cheese Cups INGREDIENTS  (makes 6 cups of pasta with cheese) Annies Shells & Real Aged Cheddar (1/3 cup per cup) 6 glasses of water 3 tablespoons of milk 2 tablespoons unsalted butter (optional) 1/2 cup chopped cabbage and spinach coconut oil spray (or other cooking spray) grated cheddar cheese (1/2 tablespoon per cup) breadcrumbs (1/8 teaspoon per cup) DIRECTIONS Step 1: Go to Sprouts and buy your ingredients, including other Box Tops products! I love that Sprouts has so many Box Tops members right now, including some of our favorite Annies snacks! Step 2: Preheat the oven to 400 degrees. Make Annies Shells & Real Aged Cheddar according to the package. Boil 6 cups of water, add pasta and cook for 8-10 minutes. Drain the pasta and mix in 3 tablespoons of milk, 2 tablespoons of butter (optional) and a bag of cheese. Combine chopped cabbage and spinach in 1/2 cup. Step 3: Spray a baking sheet with a spray of coconut oil (or another spray). Add 1/3 cup o

BREAKFAST BANANA SPLIT Ingredients 1 banana ½ cup strawberry Greek yogurt ¼ blackberry cup ¼ cup raspberries ½ cup muesli mini chocolate chips for garnish Instructions Cook yogurt: Place the container with yogurt in the freezer until it becomes hard, freezes, just buries. Dig out two tablespoons of yogurt and place each spoon in a separate paper muffin liner. Put back in the freezer until ready to use. Split a banana in half. Add 2 tablespoons of frozen yogurt Add berries, granola and chocolate chips. Serve immediately. Notes Variation ~ Skip frozen yogurt and just use strawberry yogurt. It's easier, faster, and just as tasty! This article is adapted from this site .

EASY HEALTHY MEAL PREP SNACK IDEAS Ingredients Snack 1 1 chopped cucumber 1 handful of baby carrots 2 chopped pepperoni sticks 1-2 cheese slices Snack Boxing 2 1 cup grape 1 handful of pretzel with chips 1 handful of diced cheese Snack Boxing 3 227 grams of edamam pod 1/2 cup pistachios Snack Boxing 4 1/4 cup peeled edamame 1 handful of baby carrots 1 cheese wedge 1 cup grape Instructions Cook edamame as directed on the box. In separate containers for cooking, collect each box of snacks and store in the refrigerator for up to a week. This article is adapted from this site .

TOFU MEATBALLS IN CHIPOTLE SAUCE Ingredients ½ pound. Tofu, extra hard, drained 2 cups (6 ounces) Cremini mushrooms, stems removed ½ onion, grated, squeeze out excess liquid 1 clove garlic, minced 1 ¼ cup breadcrumbs 2 tbsp. L. Almond milk unsweetened 2 tbsp. L. Soy sauce 1 hour L. Vegan Worcestershire 1 tbsp. L. Flaxseed, ground Sauce: 5 gypsies, large, chopped ½ chopped onion 2 garlic cloves, peeled 1 - 2 Chipotle chiles in adobo ½ cup vegetable stock or water garnish ¼ cup cilantro sliced Instructions Preheat oven to 375 ° F. Press the tofu between the two plates and place a couple of cans on top to drain the excess liquid for 20 minutes. Meanwhile, cut the mushrooms very finely and place in a large bowl. Add garlic, onions, breadcrumbs, almond milk, soy sauce, vegan worcestershire and flaxseed to a bowl. Use your hands to crush squeezed tofu in a bowl, season with salt and pepper and mix well. Roll the mixture into 15-18 balls and place it on a sheet tray covered with parchment pap

Instant Pot Garlic Parmesan Chicken and Rice Ingredients 1 1/2 pounds skinless boneless chicken breasts 2 tablespoons of oil 1/2 cup chopped onion 2 1/2 cups of water 1 1/2 cups heavy cream 1 (10.5 oz) can of cream of chicken condensed soup 2 cups uncooked long grain rice 2 teaspoons garlic powder 1 teaspoon onion powder 1 teaspoon of salt 1 teaspoon of pepper 1 1/2 cups grated Parmesan 1/2 cup grated cheddar cheese or colby jack 1 tablespoon chopped fresh parsley 4 ounces of cream cheese, cut into slices and soften Instructions Slice the chicken into strips. Set Instant Pot to Saute Mode. Add oil. When molten, add chicken and onions and cook until most of the pink in the chicken disappears. Add water, thick cream and chicken soup. Commotion. Add rice by sprinkling it so that it is evenly distributed. Add garlic powder, onion powder, salt and pepper. Do not bother. Put the cover on. Make sure the valve is in the “seal” position. Cook under high pressure for 5 minutes. Relieve pressure

Keto Low Carb Mongolian Beef Ingredients 1 lb flat iron steak thinly sliced ​​into grain 1/4 cup coconut oil 3 green onions, sliced ​​into a 1-inch diagonal Low Carb Mongolian Beef Marinade 1/4 cup coconut amino acids 1 teaspoon of fresh ginger root, peeled and ginger, do not use ground ginger! 2 cloves of garlic, chopped Instructions Cut a flat iron steak into very thin slices against the grain. Add chopped beef to a small bag with zippers and add coconut amino acids, peeled and grated ginger root (do not use ground ginger) and garlic. Allow to marinate for 1 hour in the refrigerator. When you are ready to cook, drain the meat from the marinade, but leave the liquid for later. Add coconut oil to a large frying pan or cast-iron frying pan and heat until it almost smokes. The butter should be hot so that the beef has nice crispy edges. Add the beef to a very hot oil (you may need to do this in two batches, do not pan) and continue to fry over high heat, trying not to burn it for only 1-

Slow Cooker Chicken, Broccoli and Rice Casserole Ingredients 1 chopped onion Rinse and dry 1 cup long-grain brown rice (DO NOT replace white rice or any other type of rice) 1 tablespoon Dijon mustard 1 teaspoon garlic powder 1 teaspoon dried thyme 1/2 teaspoon of salt 1/4 teaspoon black pepper 2 cups low sodium chicken stock 1 pound boneless chicken breasts 1 pound broccoli into small pieces 1/2 cup plain Greek yogurt as desired, for extra creaminess 1/2 cup grated Parmesan 1 cup grated cheddar cheese Instructions Place onion, brown rice, Dijon mustard, garlic powder, dried thyme, salt and pepper on the bottom of the slow cooker. Pour in the broth and mix until well mixed. Add chicken to the slow cooker. Sprinkle chicken with extra black pepper. Cover and cook for 2 1/2 - 3 1/2 hours, until the chicken is fried, and rice does not absorb almost the entire broth. In my slow cooker it took 3 hours at altitude. When the slow cooking time is almost over, cook the broccoli. You can steam it

21 DAY FIX SALSA LIME CHICKEN (INSTANT POT/SLOW COOKER) INGREDIENTS 1-2 pounds of boneless skinless chicken breast 1 can of natural salsa without added sugar 1 lime INSTRUCTIONS INSTANT POT Put the chicken in the instant pot Salsa top Lock the lid and press the button for poultry or use a hand / hot dish and set for 15 minutes. After cooking, natural release Grind the chicken and squeeze some fresh lime juice CULTIVAR Put the chicken in the slow cooker Salsa top Cook 4-6 hours on weak Grind the chicken and squeeze some fresh lime juice This article is adapted from this site .

Roasted Cauliflower Steaks Ingredients 2 heads of cauliflower, about 2 pounds (908 g) each 1 teaspoon kosher salt (5 g) 1/2 teaspoon black pepper 1/2 teaspoon garlic powder 1/2 teaspoon paprika 1/4 cup olive oil (60 ml) 1 teaspoon minced parsley Instructions Adjust the oven grate to the third lower position. Preheat the oven to 500ºF. Remove the outer green leaves from the cauliflower head and trim the stem. With a large knife, cut the cauliflower in half in the center. Cut 1/2 inch thick steak from each half of cauliflower. If the head is large, carefully cut another steak on each side. Repeat the process with another head of cauliflower. Trim any flowers not associated with the stem. In total there should be from 4 to 8 pieces. Put the cauliflower steaks on a baking sheet. In a small bowl, combine salt, pepper, garlic powder and paprika. Sprinkle olive oil on both sides of each cauliflower steak. Sprinkle seasonings evenly with a mixture on both sides of cauliflower steaks, about 1/4

Chicken Fajita Meal Prep Lunch Bowls With Cilantro Lime Quinoa INGREDIENTS For fajita seasoning 1 tablespoon ground chili 3/4 teaspoon cayenne pepper 1 teaspoon cumin powder 1 teaspoon ground black pepper 1 teaspoon of salt For quinoa 1 cup quinoa 1/4 teaspoon salt 1/4 cup cilantro 2 teaspoons lime juice Cor chicken and pepper 2 tablespoons of olive oil 1 teaspoon minced garlic 1 tablespoon lime juice 6 boneless chicken thighs (sliced ​​into thin strips) 1/2 teaspoon of salt 2 red bell peppers, chopped and chopped 2 yellow bell peppers, chopped and chopped 1 green bell pepper, chopped with sunflower seeds and sliced 1 large onion, chopped Other fillings Diced Avocado Lime wedges guacamole INSTRUCTIONS Chicken Fajita To make fajita seasoning, mix in a bowl chili powder, cayenne pepper, cumin powder, ground pepper and salt and set aside. Start by adding half the seasoning of fajita, minced garlic, lime juice and 1/2 teaspoon of salt to the chicken. Set aside for 10 minutes. Heat the oliv

BACON AVOCADO CHICKEN SALAD WITH LEMON VINAIGRETTE INGREDIENTS Salad: 2 chicken breasts, cooked and chopped 2 chopped avocados 1 cup corn kernels 1 corncob 6 slices of bacon, cooked crispy and chopped 4 cups chopped lettuce 2 rum tomatoes with seeds and cubes 2 tablespoons fresh chopped parsley 2 tablespoons fresh chopped chives Vinaigrette Lemon Sauce: 1 lemon juice 1 lime juice ¼ cup olive oil 2 cloves of minced garlic 1 tablespoon of honey salt and pepper to taste INSTRUCTIONS Vinaigrette with lemon Beat the ingredients in a small bowl or put the ingredients in a mason jar, close tightly and shake well. Add salt and pepper to taste. Salad: Combine the salad ingredients in a large bowl. Pieces should be as uniform as possible. Stir with half the salad. Add more refills as desired. Enjoy immediately. This article is adapted from this site .

SHEET PAN BAKED CHICKEN FAJITAS Ingredients Fajitas 1 1/2 lbs. Chicken breasts, skinless, boneless 3 sweet peppers, red, yellow, green 1 medium onion 1 teaspoon of caraway seeds 1 1/2 tsp chili powder 1 teaspoon garlic powder or minced garlic 2 tsp paprika salt and pepper to taste 1 tablespoon of vegetable oil 8 flour cakes, size 8 inches Side dishes - optional lime slices fresh cilantro sliced sour cream avocado Instructions Preheat oven to 400 ° F. Set aside a large baking sheet. Chicken breast, onion and pepper are cut into strips less than 1/2 inch in size on the work surface. Put chicken, peppers, onions and peppers on a baking sheet. Sprinkle caraway seeds, ground chili, garlic, paprika, salt and pepper and drizzle with oil. Using tongs or two tablespoons, drop all the ingredients in a pan to evenly coat. Bake for 15 minutes. Remove from the oven and stir with chicken and vegetables with tongs. Then move them a quarter of the way to make room for the cakes. Wipe off excess juice

TACO CROCK POT TATER TOT CASSEROLE Ingredients 1 pound ground beef Chop 2 cloves of garlic 1 oz packet of tacos seasoning 10.5 ounces of cheddar cheese soup 32 oz frozen babies 2 cups grated cheddar cheese Instructions Sauté the ground beef with garlic and plum In a large bowl, mix all the ingredients except 1 cup of grated cheese and pour into a lightly greased 6-quart pot or pan for the pan. Top of all ingredients with leftover cheese Cover and cook over low heat for 4-5 hours or for 2-2.5 hours. If desired, and using an oven safe for the oven, place in the broiler for about 90 seconds in a high temperature. This article is adapted from this site .

EASY CHICKEN STIR FRY RECIPE Ingredients 1 pound boneless skinless chicken breast cut into 1-inch cubes salt and pepper to taste 2 tablespoons of olive oil split 2 cups broccoli 1/2 yellow pepper chopped into 1 inch slices 1/2 red pepper chopped into 1-inch slices 1/2 cup chopped carrots 2 teaspoons chopped ginger 2 cloves of garlic Fried sauce 1 tablespoon of corn starch 2 tablespoons of cold water 1/4 cup low sodium chicken stock 3 tablespoons low sodium soy sauce 1/4 cup honey 1 tablespoon fried sesame oil 1/2 tsp shredded red pepper flakes Instructions Fried sauce In a medium-sized bowl, combine corn starch and water. Add the remaining ingredients (chicken stock, soy sauce, honey and fried sesame oil, red pepper flakes) and beat. Set aside. Add one tablespoon of olive oil to a large frying pan or wok and heat over medium heat. Add chicken (in portions if necessary) and season with salt and pepper. Cook for 3 to 5 minutes or until cooked. Remove from the pan. Reduce heat to medium a

BEEF & POTATO STIR FRY Ingredients Baby Potato 400 grams 200 grams salsa 35 grams of barbecue seasoning 3 cps paprika 300 grams of lean beef strips 3 tsp basilica 2 teaspoons oregano 1 red pepper 1 white onion 100 grams of corn Handful of Rocket Directions 1. First, cut the potatoes into small pieces by 3. This will allow them to cook much faster when cooking. Put in a pan and cook at high temperature for about 15 minutes, until the potatoes become soft. 2. Then add your salsa to the jar. Sprinkle your barbecue flavor and paprika in salsa and mix well. After this is done, add your beef to the pan. Season with basil and oregano immediately and mix well. Then add heat to the pan and cook for 6 to 8 minutes until brown. 3. After frying, add chopped red pepper, chopped onion, and corn. Mix well for another 5 to 7 minutes. Then add salsa sauce and mix well for 1 minute. Add your boiled potatoes and mix for another 1 - 2 minutes. 4. Finally, add your rocket and mix for no more than 30-60

CAJUN SHRIMP PASTA Ingredients 1 tablespoon of kosher salt Penne Pasta 8 oz 1 pound raw shrimp designed, peeled, tail removed 2 tablespoons Cajun seasonings * see Note below 1 tablespoon of olive oil 1 tablespoon of oil 1 cup heavy cream 1/2 cup parmesan Instructions Add salt to a pot of water and bring to a boil. Cook pasta for the elderly. Before draining, pour out at least 1/2 cup of cooking water. Drain pasta and set aside. While the pasta is cooking, cook the shrimp and sauce. Combine the shrimp with kajun and olive oil in a bowl. Throw to pool. Heat a large frying pan over medium heat. Add butter and melt. Add shrimp in one layer and cook until golden on each side, turning only once. You may need to cook the shrimp in two portions so that there is enough space. At the end of cooking, transfer the cooked shrimp to a clean plate and reduce the heat to medium. Add heavy cream to the pan and clean the bottom to release any food that is stuck at the bottom. Allow the cream to bubble.