EASY Cheesy Beef Goulash #Cheesy #beef #easydinner #maindish #goulash #dinner #whole30 #groundbeef



When You Need An Easy Dinner Recipe That Will Plëase The Wholë Family, Try Whipping Up Some Old Fashionëd Goulash! Everyonë Loves This Hodgëpodge Of Macaroni Noodles, Ground Beef, Tomatoës, Chëese, And Sëasonings

INGREDIENTS;

• 2 lbs ground beef
• 3 tsp minced garlic
• 3 c water
• 2 cans tomato sauce 15 oz cans
• 2 cans diced tomatoes 15 oz cans
• 3 bay leaves
• 3 TB soy sauce
• 1 TB seasoned salt
• 2 TB Italian seasoning
• 2 c elbow macaroni uncooked
• 1 c shredded cheddar cheese

INSTRUCTIONS;

1. Saute ground beef in skillet over medium-high heat until cooked. Drain. Add garlic and saute for about 5 minutes. Add water, tomato sauce, diced tomatoes, Italian seasoning, bay leaves, soy sauce, and seasoned salt. Stir well. Cover and allow to cook for 15-20 minutes.
2. Add the uncooked elbow macaroni to skillet, stir well, return the lid and simmer for about 30 minutes. Turn off heat, remove the bay leaves.

Source : http://www.dinemagazine.site/2018/12/easy-cheesy-beef-goulash-cheesy-beef.html

Baked Pesto Parmesan Chicken #baked #presto #chicken #parmesan #easy #recipe



Delicious and healthy baked pesto parmesan chicken, a family favourite recipe!

INGREDIENTS

• 4 chicken breâst (preferâbly orgânic)
• 6 tbsp pesto
• blâck pepper
• (pinch of sâlt)
• 1 dl / 0,4 cup grâted Pârmesân

INSTRUCTIONS

1. Preheât oven to 200 Celcius / 390 Fâhrenheit degrees.
2. Prepâre the pesto.
3. Plâce chicken breâst in â bâking trây thât is lightly sprâyed with cooking oil.
4. Seâson with blâck pepper ând â pinch of sâlt if you like.
5. Top chicken breâsts with pesto ând grâted Pârmesân.
6. Bâke for 20 to 30 minutes depending on the size of the chicken breâsts. It is well done when the inner temperâture is 72 to 75 Celcius / 165 Fâhrenheit degrees.

source: http://www.kiddieliciouskitchen.com/baked-pesto-parmesan-chicken/

Chicken Alfredo Lasagna Roll Ups #chicken #alfredo #lasagna #rollups #easy #lowcarb #recipe #dinner



These Chicken Alfredo Lasagna Roll Ups are all of the flavors of classic Chicken Alfredo rolled up into lasagna noodles to make easy lasagna rolls. A simple weeknight dinner recipe that the whole family will love.

INGREDIENTS

• 10 Lasagna Noodles
• 3 cups Chicken , cooked and shredded
• 16 ounces Ricotta Cheese
• 1 teaspoon Salt
• 
  
• 1 teaspoon Italian Seasoning
• ½ teaspoon Onion powder
• ½ teaspoon Garlic powder
• 1.5 cups Alfredo Sauce, jarred
• 2 cups Mozzarella , shredded
• 1 cup Parmesan , shredded

INSTRUCTIONS

1. Bring a pot of water to a boil.
2. Add lasagna noodles and cook according to package instructions until al dente.
3. Drain water from the pot and place noodles on a flat surface. (I suggest using a piece of parchment paper).
4. Preheat oven to 350 degrees F.
5. In a large bowl combine shredded chicken, ricotta cheese, salt, onion powder, garlic powder, and Italian seasoning.
6. With the lasagna noodles on a flat surface spread 3 ounces of the chicken mixture on each noodle. Leave 1/3 of the noodle bare.
7. Top the chicken mixture with 1-2 tablespoons of Alfredo sauce.
8. Starting at the end of the noodle roll it up, rolling towards the bare end of the noodle.
9. Add 1/4 cup of Alfredo sauce to the bottom of a casserole dish.
10. Place each lasagna roll up into the casserole dish.
11. Pour the remaining Alfredo sauce over the lasagna roll ups.
12. Top with shredded mozzarella and Parmesan cheese.
13. Cover dish with aluminum foil and bake for 20 minutes.
14. After 20 minutes remove the aluminum foil and continue to bake for 10 minutes or until the cheese is melted and bubbling.
15. Enjoy!

NOTES

Note: You can save time by using rotisserie chicken for your shredded chicken.

Source : https://www.homemadeinterest.com/chicken-alfredo-lasagna-roll-ups/

TERIYAKI BEEF CASSEROLE #beef #teriyaki #casserole #dinner



INGREDIENTS

• 
  
• 2 Cups Stir Fry Veggies, steàmed (snow peàs, broccoli, sprouts)
• Flànk steàk

FRIED RICE

• 1 eggs
• 3 Tàblespoons soy sàuce
• 1/2 tàblespoons brown sugàr
• 1/4 teàspoon white sugàr
• 1/8 teàspoon ground ginger
• 1 1/2 Cups Peàs ànd Càrrots Steàm Bàg
• 1 pinch crushed red pepper
• 2 cups cooked rice, 1-3 dàys old so it's dried out
• 1 tàblespoons oil

TERIYAKI SAUCE

• 1 1/2 Cups Teriyàki Sàuce, divided- Use this Recipe from our Eàsy Teriyàki Chicken

INSTRUCTIONS

1. First, Màke the teriyàki sàuce per directions.
2. Then, Plàce 3/4 cup in à ziploc bàg with the meàt.
3. Next, Plàce the meàt in the freezer.
4. Set and Heàt à smàll skillet over medium heàt with à dàsh of oil.
5. You can whisk the egg in à bowl ànd put it in the skillet, lifting ànd tilting the egg to àllow more ràw egg to run underneàth until set, gently flip the egg.
6. set ànd remove to à cutting boàrd to cut in smàll pieces.
7. Plàce the oil in à làrge skillet ànd àdd the rice, stirring occàsionàlly for 3 minutes.
8. Place in à smàll dish, whisk together the soy sàuce, brown sugàr, white sugàr, ginger ànd red pepper.
9. Pour into the rice ànd stir to coàt evenly.
10. After that, àdd the veggies ànd set àside in à 9x13" bàking dish.
11. Remove the meàt from the freezer ànd slice thin. Putting àny you don't use bàck in the freezer.
12. Heàt the skillet to medium high heàt.
13. Next, àdd à little oil ànd once hot, àdd the steàk, cooking for 3-5 minutes then remove to the càsserole dish with the rice ànd steàmed veggies.
14. àdd à drizzle of teriyàki àll over the càsserole ànd toss to coàt.
15. Last, You càn bàke to crisp up the top if you'd like or serve às is with ànother drizzle of teriyàki sàuce.

Source : https://detikini1.blogspot.com/2019/06/teriyaki-beef-casserole.html

Easy Salsa Chicken Rice Skillet is a complete meal made with organic ingredients, in just one pan and in less than 30 minutes! #salsa #chicken #rice #skillet #salsachicken


Easy Salsa Chicken Rice Skillet Recipe #salsa #chicken #rice #skillet #salsachicken

Ingredients:

For the Chicken:

• 3 large boneless skinless organic chicken breasts
• 1/2 tsp Great Value Organic Garlic Powder
• 1/4 tsp Great Value Organic Cumin
• 1/2 tsp Great Value Organic Chili Powder
• 2 tbsp Great Value Organic Extra Virgin Olive Oil, divided
• Salt and Pepper to taste

For the Salsa Rice:

• 1 (15oz) can Great Value Organic Pinto Beans, drained
• 1 3/4 cup Great Value Organic low sodium Chicken Broth
• 1 cup Great Value Organic Mild Salsa, plus extra for serving
• 1 1/2 cups Colby Jack Cheese, shredded
• 1 tbsp butter
• 1 1/2 cups Great Value Organic Long Grain and Wild Rice Blend
• 1 tsp Great Value Organic Garlic Salt
• 1 tsp Great Value Organic Cumin
• 1 organic lime, juice of
• 1 organic avocado, sliced
• 2 tbsp organic green onions, diced

Instructions:

1. First, season both sides of the chicken breasts with garlic powder, chili powder, cumin, salt and pepper. Heat a large skillet over medium high heat and add 1 tbsp of the Great Value Organic Extra Virgin Olive Oil. 
2. Then, sear the chicken for 3 minutes per side, until golden brown (the chicken wont be cooked through at this point). Remove from the skillet and set aside.
3. Next, to the skillet add 1 tbsp butter and the remaining tablespoon of Extra Virgin Olive Oil. Add in the Long Grain and Wild Rice blend and stir, toasting the rice slightly. Add in the garlic salt, lime juice, chicken broth, salsa, and drained pinto beans. Bring the mixture to a boil, then nestle the chicken breasts back on top of the rice mixture. Reduce heat to a simmer then cover and let cook for 15 minutes, or until the rice is tender and liquid is absorbed.
4. Then, remove the lid and cover the chicken breasts with the shredded cheese. Place the lid back on and let the cheese melt. Top with the sliced avocado, extra salsa and diced green onions. 
5. Serve & Enjoy!

Sou rce :http://www.fruitsbasket.xyz/2019/10/easy-salsa-chicken-rice-skillet-recipe.html

Low Carb Spicy Chicken with Cauliflower Rice is a low carb, gluten-free and whole30 one-pan meal that takes about 30 minutes to be ready! The Chicken is juicy and it’s served over cauliflower rice. #lowcarb #chicken #dinner



Ingredients

FOR THE CHICKEN
1.    1 teaspoon garlic powder
2.    ½ teaspoon chilli powder
3.    ½ teaspoon cumin
4.    Salt and black pepper
5.    2 tablespoons olive oil
6.    6 boneless skinless chicken thighs
7.    1 teaspoon dried oregano
8.    ½ tablespoon paprika
9.    1 medium cauliflower head
10.1 cup onion — chopped
11.4 garlic cloves — minced
12.1/4 cup chicken broth
13.1 tablespoon hot sauce — any you prefer
14.½ cup fresh chopped parsley
15.1 tablespoon lemon juice

Instructions

1.    In a large bowl, arrange chicken thighs and sprinkle with all the seasonings (except the olive oil) for the chicken ingredients. Mix everything well and marinate for 15-30 minutes (or over night).
2.    While marinating chicken, make cauliflower rice by pulsing the cauliflower florets in a food processor for about 25-30 seconds until you obtain a rice-like consistency. Set aside.
3.    In a large skillet, add olive oil over medium-high heat. When the pan smokes just a bit, it’s a sign that it’s properly heated. Place the chicken skin side down, reduce the heat to medium and cook for about 4 – 5 minutes on each side or until chicken reaches 165°F (75°C). Set chicken aside on a plate.
4.       In the same pan, add garlic and onion and sauté for 1 minute until the onions become golden brown. Add the hot sauce and mix well. Add the riced cauliflower and mix everything together. Pour the chicken stock over the cauliflower rice add parsley and lemon juice. Cook for 2 or 3 minutes until the cauliflower gets tender. 5. Adjust seasoning as needed. Return chicken thighs over cauliflower rice and reheat quickly. Enjoy!

Teriyaki Grilled Chicken and Veggie Rice Bowls | Easy Chicken Recipe #chicken #grilled #veggie #teriyaki #dinner


Ingredients:

Teriyaki sauce:

• 3 Tbsp honey
• 3 cloves garlic , minced (1 Tbsp)
• 1 Tbsp minced ginger
• 1 Tbsp rice vinegar
• 1 1/2 Tbsp cornstarch
• 1/2 cup low-sodium soy sauce
• 1/2 cup water
• 3 Tbsp packed light-brown sugar

Chicken, veggies and rice:

• 3 1/2 Tbsp olive oil , divided, plus more for brushing grill
• 1 1/2 lbs bonless skinless chicken breasts
• Ground black pepper
• 1 medium zucchini , diced into half moons and quartered (1 1/2 cups)
• 1 1/2 cups matchstick carrots
• 2 1/2 cups small diced broccoli florets
• 1 1/2 - 2 cups white or brown rice , cooked according to directions on package (I prefer short grain brown rice)
• Sesame seeds , optional

Instructions:

For the teriyaki sauce:

• In a small saucepan whisk together low-sodium soy sauce, 1/4 cup + 2 Tbsp of the water, the brown sugar, honey, garlic, ginger and rice vinegar. Bring mixture to a light boil over medium-high heat. 
• Whisk together cornstarch with remaining 2 Tbsp water, then add to sauce mixture in saucepan. Reduce heat slightly and allow to boil 1 minute, stirring constantly. Remove from heat, set aside.

For the chicken:

• Brush both sides of chicken with 1 1/2 Tbsp of the olive oil and season pepper (you won't need salt since the teriyaki sauce is plenty salty). Preheat a grill over medium-high heat (to about 425 - 450°F/220-230°C). 
• Brush grill grates lightly with oil then grill chicken until center registers 160 - 165°F/ 70-73°C degrees on an instant read thermometer, about 4 minutes per side. Remove and let rest 5 minutes then dice into cubes.

For the veggies:

Heat remaining 2 Tbsp olive oil in a saute pan over medium-high heat. Add zucchini, broccoli and carrots and saute 4 - 5 minutes until crisp tender.

To assemble bowls:

Layer rice into 4 bowls then top each with 1/4 of the chicken and 1/4 of the veggies. Drizzle desired amount of teriyaki sauce over tops (you'll have extra left over - use it for chicken or salmon the next day), sprinkle with sesame seeds. Serve warm.

Instant Pot Chicken Adobo Recipe | A superb Filipino chicken adobo with onions and garlic cooked in the Instant Pot pressure cooker. Low carb and keto. #lowcarb #keto #dinner #chicken #chickenrecipe #instantpot


Ingredients:

• 1 onion sliced
• 5 cloves garlic minced
• 3 bay leaves
• 2 tablespoons olive oil
• 1/4 teaspoon cayenne
• salt and coarse black pepper
• 2 - 2.5 pounds boneless skinless chicken thighs
• 1/2 cup low-sodium soy sauce (do not use regular, which will be too salty)
• 1/3 cup white vinegar

For serving:

• 2 scallions sliced
• cooked white rice or cauliflower rice

Instructions:

1. Select the saute mode on the pressure cooker for medium heat. Generously season chicken thighs on both sides with salt and pepper. When the display reads HOT, add olive oil to coat the bottom of the pot. Add half of the chicken thighs and cook for a few minutes on each side before transferring them to a plate. Repeat for the remaining chicken thighs. Turn off the saute mode.
2. Add soy sauce, vinegar, onion, garlic, and cayenne to the pot. Stir well and scrape up any brown bits stuck to the bottom of the pot. Return all chicken thighs to the pot in a single layer, placing them snugly on top of the onions. Top with bay leaves. Secure and seal the lid. Cook for 10 minutes at high pressure followed by a manual pressure release.
3. Uncover and select the saute mode. Keeping the chicken in the pot, boil for about 15 minutes to thicken the sauce. Remove the bay leaves. Serve the chicken and sauce, optionally with cooked cauliflower rice. Top with sliced scallions.

The Best One Pan No Peek Chicken & Rice Recipe #chicken #chickenrecipe #maindish #rice


One pan no peek chicken and rice is sure to become a favorite family meal! Wild rice, soup, and chicken are combined in a single baking dish then baked to creamy chicken and rice perfection! #chicken #chickenrecipe #maindish #rice #chickenandrice #easyrecipe #onedish #onedishrecipe

Ingredients:

• 1 can cream of mushroom soup, (10.25 oz each)
• 5 boneless, skinless chicken breasts
• 1 can cream of celery soup, (10.25 oz each)
• 1/4 tsp garlic powder
• 2 boxes Zatarain's Long Grain & Wild Rice Mix, (7 oz each)
• 1 1/4 can water, (soup can)
• 1 box Lipton Onion Soup Mix, (2 packets)

Instructions:

1. First, preheat oven to 350 degrees. Combine rice mix, cream of celery soup, cream of mushroom soup, garlic powder, and water in a 9x13-inch baking dish. Mix well.
2. Then, place chicken evenly on top of rice mixture. Sprinkle with onion soup mix. Cover tightly with aluminum foil and bake 1 hour 45 minutes. Remove from oven and let rest 5 minutes.
3. DON'T open the oven to peek at the chicken and for sure DON'T remove the foil!
4. Serve & enjoy!

A flavorful chicken dish that will be a new family favorite! Only a few ingredients needed, most of which you may already have on hand! #chicken #dish #chickendinner #dinnerideas #dinner



Ingredients:
1.    1/2 tsp seasoned salt
2.    1/2 tsp ground black pepper
3.    4 garlic cloves, minced
4.    1/2 tsp red pepper flakes
5.    1/2 cup Italian bread crumbs
6.    1 lb chicken breasts, boneless/diced
7.    3/4 cup mayonnaise or Greek yogurt
8.    1 cup Parmesan cheese, shredded

Instructions:
1.    Grease a 9 x 13 baking pan and place diced chicken on the bottom.
2.    In a small bowl, combine the mayonnaise (or yogurt), Parmesan cheese, seasoned salt, pepper, garlic, and red pepper flakes.
3.    Spread mixture evenly on top of chicken.
4.    Sprinkle bread crumbs on top of mayonnaise mixture.
5.    Place pan in preheated oven, 375 degrees, and bake for about 30-35 minutes, or until chicken is cooked through.
6.    Remove pan from oven and use a slotted spoon to serve chicken on top of pasta, rice, or by itself. Enjoy!

An amazing flavor combination of garlicky, buttery goodness – so elegant and easy to make in 20 min or less!

INGREDIENTS:

• 
  
• 8 tablespoons (1 stick) unsalted butter, divided
• 1 1/2 pounds medium shrimp, peeled and deveined
• Kosher salt and freshly ground black pepper, to taste
• 5 cloves garlic, minced
• 1/4 cup chicken stock
• Juice of 1 lemon, or more, to taste
• 2 tablespoons chopped fresh parsley leaves

DIRECTIONS:

1. Melt 2 tablespoons butter in a large skillet over medium high heat. Add shrimp, salt and pepper, to taste. Cook, stirring occasionally, until pink, about 2-3 minutes; set aside.
2. Add garlic to the skillet, and cook, stirring frequently, until fragrant, about 1 minute. Stir in chicken stock and lemon juice. Bring to a boil; reduce heat and simmer until reduced by half, about 1-2 minutes. Stir in remaining 6 tablespoons butter, 1 tablespoon at a time, until melted and smooth.
3. Stir in shrimp and gently toss to combine.
4. Serve immediately, garnished with parsley leaves, if desired.

Crisp-tender chicken baked to absolute perfection with roasted carrots and potatoes – all cooked in a single pan!

INGREDIENTS:

• 
  
• 8 teaspoons brown sugar, divided
• 8 bone-in, skin-on chicken thighs
• 16 ounces baby red potatoes, halved
• 16 ounces baby peeled carrots
• 2 tablespoons olive oil
• 1 (1-ounce) package Ranch Seasoning and Salad Dressing Mix
• 3 cloves garlic, minced
• Kosher salt and freshly ground black pepper, to taste
• 2 tablespoons chopped fresh parsley leaves

DIRECTIONS:

1. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
2. Using your fingers, work the brown sugar, about 1 teaspoon per thigh, onto both sides of the chicken.
3. Place chicken, potatoes and carrots in a single layer onto the prepared baking sheet. Drizzle with olive oil and sprinkle with Ranch Seasoning and garlic; season with salt and pepper, to taste.
4. Place into oven and roast until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes.* Then broil for 2-3 minutes, or until caramelized and slightly charred.
5. Serve immediately, garnished with parsley, if desired.

The easiest carnitas you will ever make right in the crockpot, cooked low and slow for the most amazing fall-apart tender pork goodness!

INGREDIENTS:

• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• 2 teaspoons dried oregano
• 2 teaspoons salt, or more, to taste
• 1 teaspoon ground black pepper
• 4 pound pork shoulder, excess fat trimmed
• 4 cloves garlic, peeled
• 2 onions, quartered
• 2 oranges, juiced
• 2 limes, juiced

DIRECTIONS:

1. In a small bowl, combine chili powder, cumin, oregano, salt and pepper. Season pork shoulder with spice mixture, rubbing in thoroughly on all sides.
2. Place garlic, onions, orange juice, lime juice and seasoned pork shoulder into a slow cooker. Cover and cook on low heat for 8 hours or high for 4-5 hours.
3. Remove pork shoulder from the slow cooker and shred the meat before returning to the pot with the juices; season with salt and pepper, to taste, if needed. Cover and keep warm for an additional 30 minutes.
4. Preheat oven to broil. Place carnitas onto a baking sheet and broil until crisp and crusted, about 3-4 minutes.
5. Serve immediately.

Honey brings in such a pleasant sweetness to these baby carrots in this easy 15-minute side dish – a perfect addition to your Thanksgiving spread!

INGREDIENTS:

• 
  
• 2 tablespoons unsalted butter
• 1 (16-ounce) bag Grimmway Farms Baby Carrots
• 2 tablespoons honey
• 2 tablespoons brown sugar, packed
• 2 teaspoons fresh dill
• 2 teaspoons fresh thyme leaves

DIRECTIONS:

1. Melt butter in a large skillet over medium heat. Add carrots, honey,brown sugar, dill and thyme and gently toss to combine. Cook, stirring occasionally, until carrots are tender, about 15 minutes.*
2. Serve immediately.

This recipe will feed a family of four. You can double the meat without having to adjust the onion and gravy. Here is what you will need to make this recipe



Ingredients

• 4 to 6 slices of Round Steak
• 2 Pouches of Onion Gravy
• 2 C of Hot Water
• 1 Medium Yellow Onion, Sliced
• 3 Cloves of Garlic, Peeled and Smashed
• 2 T of Butter
• Again, I made this in my Instant Pot, I will add adjustments for a crock or an oven in the steps.

Steps

1. Use a skillet and 1 T of butter to sear off both sides of your round steak. I only cooked these on each side for 2 to 3 minutes.
2. In your Instant Pot, sauté the onions and the garlic in 1 T of Butter.
3. Add the slices of meat to the pot.
4. Add the two pouches of the gravy to 2 C of hot water and dissolve.
5. Pour over the meat and onions.
6. Set your Instant Pot to the meat setting and cook on high pressure for 20 minutes.
7. Release the steam and you are ready to serve.

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Perfectly roasted Brussels sprouts with Parmesan breadcrumbs coating and spices. Fragrant and flavorful vegetable side dish.



Ingredients

• 16 oz. Brussels sprouts
• 3 Tbsp olive or avocado oil
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 3 garlic cloves minced
• 1/4 cup grated Parmesan cheese
• 1/4 cup Italian seasoned breadcrumbs

Instructions

1. Preheat oven to 400 degrees F.
2. Line a large baking sheet with parchment paper and set aside.
3. Trim ends of Brussels sprouts. Wash and dry with paper towel.
4. Place Brussels sprouts in a medium mixing bowl. Add oil and garlic. Season with salt and pepper. Toss gently to coat.
5. Add Parmesan cheese and breadcrumbs to Brussels sprouts and gently stir.
6. Place all Brussels sprouts on prepared baking sheet. Spread evenly into one layer. Bake on center rack in preheated oven for 25 to 30 minutes OR until the vegetables are golden brown.
7. Recipe Notes
8. This dish is best served right away. The coating will lose crispiness and texture the longer the vegetables sit. You can however prepare them ahead of time and keep in fridge covered until you are ready to roast them.
9. You can use plain breadcrumbs with the addition of Italian seasoning OR skip the breadcrumbs altogether for dietary needs.
10. Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate.

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Delicious Baked Eggplant Parmesan with crispy coated eggplant slices smothered in cheese and marinara. 



Ingredients

• 3 medium eggplants
• 1 teaspoon salt
• 1 cup all purpose flour
• 1 teaspoon salt
• ¼ teaspoon pepper
• 2 large eggs
• 1 cup panko bread crumbs
• 1 cup Italian style bread crumbs
• 1 teaspoon garlic powder
• 2 cups marinara sauce
• 8 ounces fresh mozzarella sliced
• ¼ cup chopped fresh basil
• 1/2 cup freshly grated parmesan cheese divided

Instructions

1. Slice eggplant into 1/4 inch rounds. Lay out in a single layer on a paper towel lined baking sheet and sprinkle with salt. Let sit 1 hour to release moisture.
2. Preheat oven to 400 degrees F. Lightly grease 1-2 large baking sheets.
3. Set up 3 shallow dishes for dredging. In the first dish, stir together flour, salt and pepper. In the second dish, whisk eggs. In the third dish, stir together panko bread crumbs, Italian bread crumbs, and garlic powder.
4. Working one at a time, dredge eggplant slices in flour mixture, dip in egg mixture, and then coat in bread crumb mixture. Place onto the prepared baking sheet in an even layer. Sprinkle on a light coating of parmesan cheese.
5. Roast in the preheated oven for 20 minutes, flipping eggplant slices halfway through.
6. Spread 2 tablespoons of marinara into the bottom of a lightly greased 9x13 dish. Layer half of the eggplant slices onto the bottom. Top with half of the remaining marinara, and then layer on all of the mozzarella slices. Sprinkle on half of the basil and half of the parmesan cheese.
7. Place remaining eggplant slices on top and cover with remaining marinara, basil, and parmesan cheese.
8. Bake, uncovered, in the 400 degree oven for 20-25 minutes until cheese is melted and the top is bubbling and lightly browned.

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Honeyed and savory roasted sweet potatoes make for a perfect side or a pre-workout snack to fuel you up.



Ingredients

• 1 sweet potato cut half lengthwise
• 2 tsp olive oil
• 1 TBSP liquid honey
• 1/2 tsp of chili powder
• 1/2 tsp sweet or smoked paprika
• 1/2 tsp Harissa or cayenne optional
• Kosher salt + cracked black pepper
• 1 lime halved
• Fresh chopped parsley optional

Instructions

1. Preheat oven to 400 degrees F.
2. Brush each sweet potato halve with olive oil, skin included.
3. Season the entire sweet potato with kosher salt + cracked black pepper.
4. Score the top halves (interior flesh) with a knife.
5. Season each top halve with chili powder, paprika and harissa or cayenne, if using.
6. Bake for 20 mins at 400 degrees F.
7. Remove from oven and smear the top halves with honey.
8. Return to oven and bake for another 10 minutes.
9. Once the sweet potatoes are tender, remove from oven.
10. Squeeze fresh lime juice over both halves upon serving, and add parsley.

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These mini pancakes called 'ebelskivers' originate in Denmark and can be stuffed with whatever you like.



INGREDIENTS

• 1 cup all-purpose flour
• 1 1/2 teaspoons sugar
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 2 eggs, yolks and whites separated
• 1 cup milk
• 2 tablespoons unsalted butter, melted and room temperature
• Cooking spray
• Nutella

INSTRUCTIONS

1. Combine the flour, sugar, baking powder and salt in a bowl. In a separate bowl, whisk the egg yolks, then add the milk and butter. Add the flour mixture and whisk until well combined, but still lumpy.
2. In a separate bowl, beat the egg whites with an electric mixer until stiff peaks form. Add 1/3 of the egg whites to the batter and gently fold to combine. Add the remaining egg whites and gently fold until just combined.
3. Spray an ebelskiver pan with cooking spray and place on a stove set to medium heat. Once the pan is warm, spoon about 2 tablespoons of batter into each well. Dollop about 1 teaspoon of Nutella into the center of each well - placing the Nutella in a piping bag makes this MUCH easier! Spoon enough batter on top to seal the pancakes closed.
4. Once the surface begins to bubble, flip over the pancakes using two skewers, so that the cooked side is facing up. Cook until the bottom turns golden brown.
5. Transfer the pancakes to a plate and enjoy!

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Easy lemon chicken skewers with garlic and herbs are delicious, healthy and fast making them perfect for summer dinners served with simple side dishes.



Ingredients
For the marinade

• ¼ cup olive oil
• ¼ cup lemon juice
• zest of 1 lemon
• 2-3 garlic clove crushed
• 2 tsp fresh thyme
• 2 tsp rosemary
• 1 tsp dried oregano
• 1 tsp salt
• 1 tsp pepper

For the skewers

• 4 large chicken breasts skinless, boneless
• wooden skewers soaked in boiling water for 30 minutes

Instructions

1. Combine all the ingredients for the marinade.
2. Slice the chicken into bite-sized chunks and place in a bowl. Pour over the marinade, cover and allow to marinade for at least 30 minutes but up to 24 hours, covered in the fridge.
3. Thread the marinated chicken onto soaked wooden skewers or metal skewers.
4. Heat an outdoor grill or stovetop grill pan then cook the skewers, turning every 3-5 minutes, until the chicken is cooked through and golden brown on all sides.
5. Remove from the heat and allow to rest for 5 minutes before serving.

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Easy, quick, authentic carne asada street tacos you can now make right at home! Top with onion, cilantro + fresh lime juice! SO GOOD!



INGREDIENTS:

• 2 tablespoons reduced sodium soy sauce
• 2 tablespoons freshly squeezed lime juice
• 2 tablespoons canola oil, divided
• 3 cloves garlic, minced
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 1/2 pounds skirt steak, cut into 1/2-inch pieces
• 12 mini flour tortillas, warmed
• 3/4 cup diced red onion
• 1/2 cup chopped fresh cilantro leaves
• 1 lime, cut into wedges

DIRECTIONS:

1. In a medium bowl, combine soy sauce, lime juice, 1 tablespoon canola oil, garlic, chili powder, cumin and oregano.
2. In a gallon size Ziploc bag or large bowl, combine soy sauce mixture and steak; marinate for at least 1 hour up to 4 hours, turning the bag occasionally.
3. Heat remaining 1 tablespoon canola oil in a large skillet over medium high heat. Add steak and marinade, and cook, stirring often, until steak has browned and marinade has reduced, about 5-6 minutes, or until desired doneness.
4. Serve steak in tortillas, topped with onion, cilantro and lime.

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Creamy Tuscan Garlic Salmon is an easy 30 minute restaurant quality meal. The pan seared salmon gets smothered in the most amazing creamy tuscan garlic sauce with sun dried tomatoes and spinach. This is one unforgettable meal!



Ingredients

• 4 salmon fillets
• 2 Tablespoons olive oil
• 3 garlic cloves minced
• 1 cup heavy cream
• ½ cup chicken broth
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• ½ cup parmesan cheese
• 1 Tablespoon cornstarch
• 1 cup spinach chopped
• ½ cup sun-dried tomatoes

Instructions

1. To start, add oil to a large skillet and salt and pepper your salmon. Pan sear the salmon by placing skin side down and turn to medium low heat. 
2. Let it cook for about 7 minutes and then flip the salmon over and cook for an additional 3 minutes until it is barely pink in the center. Set aside on a plate.
3. Add minced garlic to your pan and cook for a minute and then add the heavy cream, chicken broth, garlic powder, Italian seasoning and parmesan cheese. 
4. Whisk in the cornstarch and let simmer for 1-2 minutes. Add spinach and sun-dried tomatoes and let simmer until spinach starts to wilt. Add the salmon back to the pan.

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Chicken and cabbage is a one pan meal that is healthy and quick. Use it for dinner or meal prep four lunches in under 30 minutes. 

Ingredients

FOR THE CHICKEN

•  1 tbsp olive oil
•  1 lb chicken breast — cut in cubes
•  1 teaspoon paprika
•  1 teaspoon dried oregano
•  salt and black pepper

FOR THE CABBAGE

•  8 oz mushroom
•  1 tbsp olive oil
•  1 cup red onion — chopped
•  1/2 cup green bell pepper — chopped
•  1 small cabbage or ½ cabbage large — sliced
•  1 teaspoon garlic powder
•  1/2 tsp paprika
•  salt and black pepper
•  ¼ cup chicken broth
•  1/3 cup tomato sauce

Instructions

1. In a large pot or Dutch oven, add olive oil and heat over medium high heat for 1 minute.
2. Add the chicken and sprinkle with paprika, oregano, salt and black pepper. Cook for about 5-7 minutes, or until chicken is fully cooked. Set it aside.
3. Add mushroom and cook for 3 minutes and using a wooden spoon scrape off any brown bits that may be stuck to the bottom of your skillet. Set aside.
4. In the same pot, add 1 tablespoon of olive oil, onions and bell pepper. Sauté for 3-5 minutes, or until it gets brown.
5. Add the cabbage, garlic powder, paprika, salt and black pepper and chicken broth. Mix everything together. Reduce heat to medium low and cover with a lid. Cook for about 10-15 minutes, stirring occasionally.
6. Add tomato sauce to the pan. Return chicken to the pan and mix all together to combine. Cook for 2 more minutes.

The delicious fun of making pork recipes in the Instant Pot continues as we make the Best Damn Instant Pot Pork Tenderloin. Tender, juicy and bursting with awesome flavor, then topped with a gravy made from the very juices the pork cooks in. It’s super easy to make and the whole thing is complete and on your plate in about 25 minutes.

INGREDIENTS

• 1 pork tenderloin, 1.25lb – 1.5lb
• 2 tablespoons brown sugar
• 2 teaspoons course ground pepper (peppercorn medley is best)
• 1 1/4 teaspoons salt
• 1 teaspoon paprika
• 1/2 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1 cup chicken broth
• 1/2 tablespoon Worcestershire sauce
• 1 teaspoon Liquid Smoke

INSTRUCTIONS

1. Let pork tenderloin stay in package out of fridge for 15-20 minutes. Remove tenderloin from package and rinse and pat dry. Trim any visible fat. Cut tenderloin into 2 pieces of equal length.
2. Coat each piece with about 1 teaspoon each of olive oil. In a small dish, combine all dry ingredients and mix well. Apply the rub liberally onto meat.
3. Set Instant Pot to Saute mode. When hot, add meat and brown each side for a couple of minutes each. When all sides are browned, press Cancel and remove meat to a plate. Add the chicken stock to the pot and use a wooden spoon to scrape all the bits from the bottom of the pot. Add the Worcestershire sauce and liquid smoke to the chicken broth.
4. Place meat directly into the liquid, secure lid, set the vent to “sealing”. Pressure cook (manual) on high pressure for 3 minutes. When cycle is complete, allow pressure to naturally release for 15 minutes. Remove meat to a plate and let sit for 5 minutes before slicing into pieces about 1/4 inch thick.

To make gravy: After removing meat, press Cancel, then press Saute. Scoop out 3 tablespoons of the liquid to a separate cup and add 2 tablespoons of corn starch. Mix well until corn starch is dissolved. Slowly pour mixture back into the liquid in the pot. Once it starts to boil, press cancel. Mix well and sauce will thicken into a delicious gravy.

Keto chili has all the great flavors of traditional chili without the extra carbs. Enjoy this healthy recipe that gives you everything you crave on cold evenings. 

Ingredients

•  2 tablespoons olive oil
•  1 cup red onion — chopped
•  1 ½ cup green bell pepper — chopped
•  4 ribs of celery — chopped
•  3 cloves of garlic — minced
•  2 teaspoons salt
•  2 teaspoons pepper
•  2 pounds ground beef — I highly recommend the 100% grass fed, hormone and antibiotic free beef from ButcherBox
•  28 ounce (1 can) diced tomatoes
•  2 cups sugar-free tomato sauce
•  1/2 tablespoon chili powder
•  1 tablespoon cumin
•  1/2 tablespoon oregano
•  ½ tablespoon smoked paprika
•  1 ½ cups chicken broth
•  1 ½ cups cauliflower rice — cooked or raw

Instructions

1. Set Instant Pot to sauté and pour olive oil into the pot and allow to heat for 2 minutes.
2. Add add red onions, green bell pepper, celery and garlic. Sauté until they get tender. It’s about 5 to 7 minutes.
3. Add salt and black pepper and mix all together. Add ground beef and using a wooden spoon break it up. Cook for about 5-7 minutes.
4. Add diced tomatoes, tomato sauce, all the spices and chicken broth. Mix all together until combine and turn off the pot.
5. Put on the lid, lock it and check to see if the vent is at sealing. Set to manual high pressure for 15 minutes. Mine took about 15 minutes to reach pressure. After the 15 minutes is up, do a Quick Release, which means move the valve to venting to release the steam.
6. When all the steam is gone, open the instant pot and add cauliflower rice.
7. Set the Instant Pot to sauté mode and sauté it for 5 minutes or until the cauliflower rice is tender.
8. Serve in a bowl with avocado slices, chopped cilantro, jalapenos, cheese and sour cream (if you’re eating dairy).

MEAL PREPPING
Place an even amount of keto chili into 6 different 4 cup capacity storage glass containers. Cover with the lid, and place in the fridge for up 5 days or frozen for up to 5 months.

This is the best damn pulled pork recipe i’ve ever made. Yes, you read that correctly. And it’s made in an Instant Pot electric pressure cooker!

INGREDIENTS

• 4lb Pork Butt Roast, boneless or bone-in
• 3 tbs light brown sugar
• 2 tsp salt
• 1 tsp ground mustard
• 1 tsp black pepper
• 1 tsp onion powder
• 1 tsp paprika
• 1/2 tsp garlic powder
• 1/4 tsp cayenne pepper
• 1 1/2 cups chicken broth
• 1 tbs Worcestershire sauce
• 1 tsp liquid smoke
• 2 tbs olive oil
• 1/2 – 1 cup of your favorite BBQ sauce.

INSTRUCTIONS

1. Trim fat from pork roast and cut into 4 same size chunks.
2. Add all dry ingredients to a large bowl and whisk together. Add pork roast chunks to rub mix and coat well.
3. Add 2 tbs olive oil to Instant Pot and set to saute. Once it indicates hot, add 2 pieces of the pork. Sear on each side for about 2 minutes each. Remove pork and set aside on a plate. Repeat with remaining pork pieces.
4. Once pork is seared and removed from pot, press cancel and add 1/2 cup chicken broth. Use a wooden spoon and deglaze the bottom of the pot. Make sure to scrape up all the bits. Then add remaining chicken broth. Worcestershire sauce and liquid smoke.
5. Place pork chunks directly into the liquid in the pot, spacing out as best possible. Secure lid and make sure vent is set to sealing. Pressure cook/manual on high pressure for 60 minutes.Then let pressure release naturally for 20 minutes or until pin drops.

Remove pork to a large bowl and shred with 2 forks. Add your favorite BBQ sauce as desired. Or use the juice from the Instant Pot – it’s loaded with awesome flavor!

This salmon salad recipe makes a main dish salad with chopped vegetables, flaky fish, and tangy citrus dressing. It has plenty of protein and healthy fats, so it’s nutritious and delicious! 

Ingredients
FOR THE SALAD

•  8 oz. salmon — cooked and flaked* (if you don’t have salmon leftover, go to notes below the recipe instructions to know how to bake a salmon filet)
•  3 cups cucumber — chopped
•  3 cups red bell peppers — chopped
•  ¾ cup red onions — chopped
•  1 medium avocado — chopped
•  4 cups lettuce — chopped
•  1 tbsp fresh parsley — chopped

FOR THE DRESSING

•  1.5 tablespoons freshly squeezed lemon juice
•  3 tbsp extra virgin olive oil
•  Salt and fresh ground black pepper to taste

Instructions

1. In a large salad bowl, add the salmon, cucumber, red bell peppers, red onions, avocado and lettuce. Mix everything together until combined.
2. In a mason jar, pour the freshly squeezed lemon juice and olive oil. Add salt and pepper and whisk everything. Continue to whisk while streaming in the olive oil*.
3. Taste to check the seasoning and pour over the salad. Enjoy!
4. Recipe Notes
5. * This dressing stays good in the fridge in a sealed container for about 5 days.
6. * Preheat the oven to 400°F. Line a baking sheet with parchment paper or silicone mat. Place salmon on the baking sheet, skin-side down, season with salt and pepper and bake 10 to 12 minutes. Remove from the oven and let it cool down. Flake flesh and set aside.

One inch thick, juicy, tender and delicious boneless pork chops made in your Instant Pot. Quite simply the best boneless pork chops i’ve ever made.

Ingredients

• 2 pork chops, boneless 1" thick
• 2 tablespoons brown sugar
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon paprika
• ½ teaspoon onion powder
• 1 tbs butter
• 1 cup chicken broth
• ½ tablespoon Worcestershire sauce
• 1 teaspoon Liquid Smoke

Instructions

1. Mix spices and brown sugar and rub into both sides of pork chops.
2. Set Instant Pot on saute (high) and add tablespoon butter. Once hot, add pork chops and brown on both sides for 1-2 minutes each. Remove pork chops and set aside. Press cancel.
3. Add 1 cup chicken broth and use a wooden spoon to deglaze the bits off the bottom of the pot. Add Worcestershire sauce and liquid smoke and add pork chops directly to the pot in the liquid.
4. Secure lid, make sure vent is set to "sealing" and pressure cook (manual) for 7 minutes. When done, allow pressure to naturally release for 12 minutes. After 12 minutes, quick release the rest, remove lid and pork chops.
5. Let pork chops rest for about 5 minutes before serving.

NOTES

• For best results it is recommended to use brined pork chops. Packaging will usually indicate that the pork chops contain a solution (usually 12%) to maintain moisture and tenderness.
• 
  
• If your pork chops aren’t pre-brined as described above, it is highly recommended to use a simple brine: A solution of 1/4 cup (4 tablespoons) salt to 1 quart (4 cups) of water. Lay the pork chops (or other thin cut) in a single layer in a shallow dish and then pour the brine over top. Let this sit for anywhere from 1/2 hour to 2 hours before cooking. (thanks to reader Jack P.)

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Ultra-easy Garlic Butter Trout in Foil requires only 4 ingredients, and it is ready in less than 25 minutes. It’s also low-carb and gluten-free!

Ingredients:

• 1 lb steelhead trout filet
• Salt and fresh ground black pepper to taste
• 2 tablespoons butter, melted (you can use ghee if you are Paleo or doing Whole30)
• 2 cloves garlic, minced
• 1 teaspoon dill, minced (optional)

Directions:

1. Preheat oven to 375° F.
2. Cut two sheets of foil. It has to be big enough to wrap the trout.
3. Cover the [url:1]baking sheet[/url] with the aluminum foil and place the trout filet in the center.
4. Fold up all 4 sides of the foil.
5. Then, season the trout with salt and pepper.
6. Drizzle the melted butter over the trout until evenly coated.
7. Top with minced garlic and fresh minced dill.
8. Fold the sides of the foil over the trout. You need to cover it completely.
9. Bake for about 13 minutes or until the fish flakes easily with a fork.
10. Then, open the fail and broil for 3 minutes.

Stir-fried vegetables might be the perfect weeknight meal. Think about it – it’s quick, it’s healthy, and (most importantly) it’s satisfyingly delicious. You can serve vegan stir fry recipes on top of quinoa for some extra protein in your life, or you can eat it with a nice helping of healthy brown rice. I’ve even made it with some fried tofu on top and it’s always tasty!

Ingredients

• 2 cups broccoli, cut into small florets
• 1/4 cup red onion, chopped small
• 3 cloves garlic, minced
• 2 cups mushrooms, sliced
• 1/4 teaspoon crushed red pepper (optional)
• 2 teaspoons fresh ginger, grated
• 1/4 cup vegetable broth, optional water
• 1/2 cup carrot, shredded
• 1/4 cup cashews, optional water chestnuts
• 2 tablespoons rice wine vinegar
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon coconut sugar, optional
• 1 tablespoon sesame seeds

Instructions

1. In a large skillet on high heat, add the broccoli, onion, garlic, mushrooms, red pepper, ginger, and water. Cook, stirring often until broccoli is soft and onions are translucent. Add broth and more as needed to prevent the vegetables from sticking.
2. Stir in the carrot, cashews, vinegar, soy sauce, and coconut sugar. Stir well and simmer for about 2 minutes. Sprinkle with sesame seeds. Serve alone or on top of quinoa or brown rice.

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