lemon garlic roasted asparagus !

What You'll Need

• 1 bunch asparagus $2.49
• 1 Tbsp olive oil $0.11
• 1 clove garlic $0.07
• 1 med lemon $0.49
• to taste salt and pepper $0.05

How to Make It

1. Preheat the oven to 400 degrees. Rinse the asparagus well and cut off about one inch off the bottom of the stems (this part tends to be very fibrous and stringy).
2. Place the asparagus on a baking sheet lined with foil and drizzle with olive oil. Mince the clove of garlic and zest the lemon. Sprinkle salt and freshly ground pepper over the asparagus, add the garlic and half of the lemon zest. Toss everything with your hands until everything is coated in oil and seasoning. Spread the asparagus out so they are in a single layer on the baking sheet.
3. Place the asparagus in the oven. After ten minutes in the oven, use a spatula to stir the asparagus and then roast for ten more minutes. After twenty minutes total, the asparagus should be tender and even a little crispy on the tips.
4. When the asparagus come out of the oven, sprinkle the remaining fresh lemon zest and just a little lemon juice.

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Clean Eating Thai Chicken Bites Recipe !

What You'll Need

Bites:

• 1 lb boneless & skinless chicken, finely chopped (I used breasts)
• 1 large egg
• 1 cup any milk (I used unsweetened almond milk)
• 1/2 cup + 2 tbsp whole wheat flour
• 2 tsp maple syrup or raw honey
• 2 tsp rice vinegar
• 3/4 tsp salt
• 1/8 tsp chili flakes
• Cooking spray (I use Misto)
• 2 tbsp green onions, chopped

Sweet Chili Sauce:

• 1/4 cup maple syrup or honey
• 1 tbsp rice vinegar
• 1 tbsp water
• 1 1/2 tsp non-GMO cornstarch
• 1/2 tsp garlic powder
• 1/4 tsp chili flakes (more to taste)
• 1/8 tsp salt

How to Make It

1. In a medium bowl, add Bites ingredients, except chicken and green onions, and whisk. Add chicken and stir to combine.
2. Preheat large non-stick(!) skillet on medium heat and spray with cooking spray. Drop spoonfuls of batter, leaving one inch in between, and cook for 3 - 4 minutes or until cooked edges appear. Flip and cook for another 3 - 4 minutes or until golden brown.
3. To make the sauce, add Sweet Chili Sauce ingredients to a small saucepan and bring to a boil. Cook until sauce has thickened a bit. Add a tiny bit more water if sauce is too thick to pour. Arrange chicken bites on a platter, drizzle with sauce and sprinkle with onions. Serve warm or hot.

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Chicken and Garden Veggies Quinoa Skillet

What You'll Need

• 1 large onion, minced
• 6 garlic cloves, minced
• 1 tbsp olive oil, extra virgin
• 2 large bell peppers, finely chopped
• 2 lbs boneless & skinless chicken breasts, cut into 1" cubes
• 2 tsp salt
• 1 tsp ground black pepper
• 1 cup quinoa, uncooked
• 1 cup water*
• 2 bay leaves
• 2 medium zucchini, quartered
• 1 bunch broccoli, coarsely chopped
• 10 oz grape tomatoes, halved
• 1 bunch parsley/dill/basil, finely chopped

How to Make It

1. Preheat large deep skillet on medium-high heat. Add olive oil, onion, garlic and cook for 4 minutes, stirring frequently. Add bell peppers and saute for 3 more minutes, stirring frequently. Add chicken and saute for 5 minutes, stirring occasionally. Sprinkle with salt and pepper, add quinoa, water, bay leaves and stir. Bring to a boil, cover with a lid, reduce heat to lower medium and cook for 12 minutes.
2. Now it's time to add vegetables. At this point quinoa should be cooked al dente.* Add zucchini and broccoli. Stir, cover with a lid and cook on low-medium for 15 more minutes. Add grape tomatoes and parsley, stir and remove from heat. Serve hot.

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EGGS IN CLOUDS !

What You'll Need

• 4 eggs
• ¼ cup Parmesan cheese, shredded
• ¼ cup chives, chopped
• 3 strips cooked bacon, crumbled
• Pepper to taste

How to Make It

1. Separate egg yolks and whites, putting the whites in one large metal bowl and the yolks in the broken shells or 4 separate bowls
2. In a metal mixing bowl, whip the whites until stiff peaks form
3. Carefully fold in the cheese, chives and bacon
4. Line a baking sheet with parchment paper and spoon 4 mounds of whipped egg whites
5. Make a deep well in the center of each with the back of a spoon
6. Bake at 450 degrees F for 3 minutes and remove from oven
7. Add one yolk to each well and season with pepper
8. Return to oven and bake until yolks set, about 2-3 minutes for a soft egg yolk

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Southern Pecan Praline Cake !

What You'll Need

• 1 15-oz. box Betty Crocker Butter Pecan Cake Mix
• 1 16-oz. can Betty Crocker Coconut Pecan Frosting
• 4 eggs
• ¾ cup canola or coconut oil
• 1 cup half-and-half (instead of water) for increased flavor
• ½ cup chopped pecans

How to Make It

1. Preheat oven to 350°.
2. Grease or spray a 9x13” baking dish with cooking spray.
3. In a mixing bowl, combine all the cake ingredients except for the chopped pecans.
4. Mix well.
5. Add chopped pecans and stir to combine.
6. Pour batter into prepared baking dish.
7. Bake for about 40-50 minutes or until a toothpick inserted in center comes out clean.

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Homemade BBQ Chicken Pizza !

What You'll Need

• 1/2 recipe homemade pizza crust
• 1/3 cup + 2 Tablespoons your favorite BBQ sauce
• 1 cup cooked, sliced chicken breast (about one 8-ounce breast)
• 2/3 cup shredded mozzarella cheese
• 2/3 cup shredded smoked gouda cheese1
• 1/2 small red onion, thinly sliced
• fresh cilantro, for topping

How to Make It

1. Prepare the pizza dough through step 11, including preheating the oven to 475F as described in step 8.
2. Toss 2 Tablespoons of BBQ sauce with the cooked, chopped chicken to coat it. Set aside.
3. After waiting 15 minutes as described in step 11, top the crust with the BBQ sauce. Add more or less BBQ sauce depending on your taste. Then layer on the shredded mozzarella, then the BBQ-coated chicken, shredded gouda, then the onion slices. Bake for 14-16 minutes. For the last minute, I move the oven rack to the top rack to really brown the edges. That's optional.
4. Top hot pizza with fresh cilantro. Slice pizza and serve immediately. Store leftover pizza covered tightly in the refrigerator and reheat as you prefer. Baked pizza slices may be frozen up to 1 month. Please see homemade pizza crust recipe for how to freeze the pizza dough.

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CHEESY MEATBALL SKILLET

What You'll Need

• 1 jar (24 oz.) marinara sauce
• 1 cup mozzarella cheese, shredded
• 1 tablespoon fresh basil, chopped

Meatballs:

• 1 lb. ground beef
• 1 tablespoon garlic, minced
• 1 egg, beaten
• 1 tablespoon Worcestershire sauce
• ½ cup Italian bread crumbs
• ½ cup grated Parmesan
• Salt and pepper to taste

How to Make It

1. Combine all the meatball ingredients in a large mixing bowl and mix thoroughly with your hands
2. Scoop out about 1 golf ball sized meatball mixture, roll it in your hands to make meatballs. I used an ice cream scoop
3. Over medium high heat, brown the meatballs in batches until evenly browned, about 5-8 minutes
4. Remove meatballs and drain on paper towels. Drain any excess oil from the skillet
5. Reduce heat to medium low and pour the marinara sauce in the skillet
6. Add the meatballs back to the skillet and roll them around to coat them in the marinara sauce. Simmer for 5 minutes or until internal temperature of meatballs are 165 degrees F
7. Top with mozzarella cheese. Cover and simmer until cheese melts or broil at 450 degrees F for 3-5 minutes for browned cheese
8. Dish and serve hot sprinkled with chopped fresh basil

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Lemon Lush Dessert

What You'll Need

For the Crust:

• 1 c. butter, softened but not to room temperature
• 2 c. flour
• 1/4 c. sugar
• 1/2 c. pecans, chopped in small pieces

For the Cream Cheese Layer:

• 2 (8oz) packages Philadelphia cream cheese
• 1 c. powdered sugar

For the Pudding Layer and Topping

• 2 small packages Jell-O lemon pudding mix
• 3 1/2 c. cold milk
• 1 (16oz) container Kraft Cool Whip

How to Make It

1. Stir together butter, flour, sugar, and chopped pecans in a mixing bowl. A fork works really well to get everything mixed together.
2. Press into a 9x13 baking dish and bake 15-20 minutes at 350°, or until a light golden brown. Remove from oven and set aside to cool.
3. Beat together cream cheese and sugar until creamy and smooth. Spread over cooled crust.
4. In another mixing bowl, whisk together pudding mix and milk. Allow to sit for 5 minutes to thicken up a little. Spread on top of the cream cheese layer. Cover and place in the fridge for 1 hour.
5. Spread whipped topping over the pudding layer. Cut into 18-24 pieces (depending on how large or small you cut them) and garnish with fresh lemon zest.

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Banana Split Icebox Cake

What You'll Need

• 5.1 oz box instant banana pudding mix
• 3 cups milk
• 8 oz cream cheese, room temperature
• 1/2 cup powdered sugar
• 8 oz Cool Whip (or homemade whipped cream)
• 14.4 oz box graham crackers
• 1 lb strawberries, washed, dried and sliced
• 8 oz can pineapple tidbits, drained, washed and patted dry
• 10-12 marachino cherries, chopped
• chocolate sauce
• caramel sauce
• handful of chopped walnuts

How to Make It

1. Make the banana pudding by whisking together the pudding mix and milk according to package directions.
2. Beat together cream cheese and powdered sugar until smooth.
3. Add 1/2 a cup of banana pudding to cream cheese mixture and mix until incorporated.
4. Fold in 2/3 of the cool whip to cream cheese mixture.
5. To begin the layers, put a single layer of graham crackers in the bottom of a 9x13 pan. You might have to break some to fill in the gaps. I used about one sleeve per layer (there were 3 in the box).
6. Top graham crackers with half of the cream cheese mixture and spread evenly.
7. Top cream cheese mixture with a layer of thinly sliced strawberries.
8. Top strawberries with 1/2 of the banana pudding. Spread into an even layer
9. Add another layer of graham crackers.
10. Top with the other half of the cream cheese mixture and spread into an even layer.
11. Top with pineapple tidbits and cherries.
12. Add remaining banana pudding and spread into an even layer.
13. Add another layer of graham crackers.
14. Top with remaining 1/3 of cool whip and spread into an even, thin layer.
15. Top with chocolate and caramel sauce and walnuts.
16. Refrigerate for 3-4 hours or until ready to serve. The graham crackers will soften as it sits and the flavors will meld together.

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Buffalo Chicken Crescent Ring !

What You'll Need

• 4 oz cream cheese (half of 8-oz package), softened
• 1/4 cup hot sauce or red pepper sauce
• 2 1/2 cups chopped cooked chicken (1/2-inch pieces)
• 1 cup shredded Monterey Jack cheese (4 oz)
• 2 cans (8 oz each) Pillsbury™ refrigerated crescent dinner rolls
• 1/3 cup crumbled blue cheese

How to Make It

1. Heat oven to 375°F. In small bowl, mix cream cheese and hot sauce until smooth. Mix in chicken and shredded cheese just until combined.
2. Unroll both cans of dough; separate into 8 triangles. On ungreased large cookie sheet, arrange triangles in ring so short sides of triangles form a 5-inch circle in center. (Dough will overlap; half of each triangle will hang over edges of cookie sheet. Dough ring should look like a sun.)
3. Spoon cream cheese mixture on the half of each triangle closest to center of ring. Top with blue cheese crumbles.
4. Bring each dough triangle hanging over side of pan up over filling, tucking dough under bottom layer of dough to secure it. Repeat around ring until entire filling is enclosed (some filling might show a little).
5. Gently separate dough perforations on top until filling peeks through. Bake 20 to 25 minutes or until dough is golden brown and thoroughly baked. Cool 5 to 10 minutes before cutting into serving slices.

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grandma's corn-bread dressing !

What You'll Need

• 1 (16 ounce) package dry corn bread mix
• 1 small onion
• 1/2 cup chopped celery
• 2 tablespoons butter
• salt and pepper to taste
• 2 tablespoons dried sage
• 2 cups chicken stock
• 2 eggs, beaten

How to Make It

1. First of all, Prepare the dry corn bread mix according to package guidances. After that Cool and crumble.

Preheat oven to (one hundred seventy-five degrees C) 350 degrees F, Grease one 9x13 inch baking dish.

Melt the butter and saute the celery and onion In a large skillet over medium heat until soft.

In a large bowl, mix the celery,eggs, chicken stock, sage, onions, three cups crumbled corn bread, and salt and pepper to taste; mix well.

Lastly, put into prepared dish and bake at (one hundred seventy-five degrees C) 350 degrees F for 30 minutes.

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MINI DOUGHNUT BALLS WITH CARAMEL DIPPING SAUCE

What You'll Need

For the Doughnuts:

• 2 cups of plain flour
• 1½ tsp. baking powder
• ½ tsp. salt
• ¼ cup granulated sugar
• ½ cup non-dairy milk
• 50 g/1.75 oz. vegan butter
• 2 Tbsp. rapeseed oil/ oil of choice
• 1/3 cup of sugar for dusting the doughnuts in
• seeds from 1 vanilla pod (optional
• Sunflower oil for deep frying

For the Caramel Sauce:

• 1/2 can of full-fat coconut milk
• 1/2 cup raw granulated cane sugar
• 2 Tbsp. maple syrup
• pinch of salt
• 1/4 tsp. vanilla extract
• 2 Tbsp. coconut oil

How to Make It

For the Doughnuts:

1. Mix the flour, sugar, salt and baking powder together in a baking bowl and make a well in the middle.
2. In a small pot over a low heat, melt the butter and stir in the milk and 2 Tbsp. oil.
3. Pour the wet mixture into the well in the middle of the flour and stir everything together to form a thick dough. Using your hands, form the dough into small balls ready for frying.
4. In a deep pan, heat about 2.5 inches of oil over a medium-high heat (you could also use a deep fat fryer). The oil should be about 350-375ºF/180-190ºC. Gently drop the dough balls into the oil with a spoon and fry for about 3-5 minutes until lightly golden (you can work in batches if you need to). Let the fried balls cool a little on some paper towels to absorb any excess oil.
5. Place 1/3 cup of sugar in a small bowl and add the vanilla seeds if you are using them. Roll the cooled doughnut balls in the sugar to coat.

For the Caramel Sauce:

6. Over a high heat, bring the coconut milk, sugar and maple syrup to a boil, then immediately reduce to a low simmer. Continue to simmer for 15-20 minutes, stirring every so often.
7. Remove the mixture from the heat and stir in the coconut oil, vanilla and salt. Allow to cool for 20 minutes, then transfer to a jar if you want to save some for later.
8. Dip the donut balls in the caramel sauce or drizzle the sauce over them, profiterole-style.

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italian meatloaf.

What You'll Need

• 1 lb. ground beef
• 1/2 lb. ground mild Italian sausage
• 1 small onion, finely chopped
• 1/2 C. chopped bell pepper (I used orange, it was all I had in the freezer)
• 1 tsp. olive oil
• 1 tsp. Worcestershire sauce
• 1 clove garlic, minced
• 1/2 tsp. oregano
• 1/2 tsp. basil
• 1/2 tsp. parsley
• 1 egg, beaten
• 3/4 C. Italian bread crumbs
• 2 slices white bread, crumbled
• 1 T. milk
• 8 oz. shredded mozzarella cheese, reserve 3/4 C. for topping
• 1/4 C. parmesan cheese
• 1 C. marinara sauce, plus 1/2 -3/4 C. more for topping

How to Make It

1. In a small skillet, heat the olive oil over med.
2. high heat and sauté the onion and bell pepper for 3-4 minutes, remove from heat.
3. In a large bowl, add the meats, onion and peppers along with all remaining ingredients reserving 3/4 C.
4. mozzarella cheese for topping.
5. Now, dive in there with the best tools God gave you, your hands and combine everything really good.
6. Once it has all come together, place and mold the mixture in a baking dish of your choice.
7. I used my oval Portuguese stoneware for ours.
8. Spoon 1/2 to 3/4 C.
9. of the marinara sauce on top and spread around.
10. Place in a 400 degree oven for 50 minutes.
11. Remove from the oven and top with the remaining cheese and sprinkle a little dry basil over the top.
12. Return to the oven for 10 more minutes.
13. Make sure the meat is not pink before serving, baking time will vary depending on the thickness of your loaf.
14. Mine was about 2" thick.

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Victoria Sponge Cake !

What You'll Need

• 170 gms Powdered sugar
• 170 gms Butter or margarine
• Self – raising flour - 170 gms or plain flour with 1 ½ tsp baking powder
• 3 Eggs
• 1 tsp Vanilla essence
• ½ cup Milk

How to Make It

1. Sieve the flour.
2. Take out the butter from the refrigerator 1 hour in advance
3. Cream the butter and sugar very well.
4. When the mixture is light and creamy, add the eggs, one at a time, beating each time thoroughly.
5. If the mixture curdles while adding the eggs, add a little flour before adding the next egg.
6. Finally, fold in the flour and add milk until the mixture forms a dropping consistency.
7. Add the vanilla essence.
8. Grease and dust two 175 mm diameter sandwich tins.
9. Pour half the mixture into each of the two prepared tins.
10. Bake in a hot oven at 400° F for 20 minutes.

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Classic Deviled Eggs Recipe .

What You'll Need

• 1 dozen hard-boiled eggs, peeled
• 2 tablespoons, sweet pickle relish or chopped bread and butter pickles
• 2 tablespoons bread and butter pickle or sweet relish juice
• 1 teaspoon Dijon mustard
• pinch of cayenne pepper
• 2 tablespoons mayonnaise
• paprika, for garnish

How to Make It

1. Slice eggs lengthwise and pop out the yolks, being careful to keep your egg white intact (here's how to hard-boil them perfectly).
2. In a medium-sized bowl, mash yolks with relish, pickle juice, mustard, cayenne and mayonnaise. Season with salt and pepper.
3. Fill each egg and then dust with a little paprika.
4. Chill (overnight is best) until ready to serve.

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Chewy Chocolate Cookies with Peanut Butter Chips

What You'll Need

• 2 cups sugar
• 1 1/4 cups (2 1/2 sticks) butter or margarine, softened**
• 2 eggs
• 2 tsp. vanilla
• 2 cups flour
• 3/4 cups cocoa
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1 2/3 cups (10 oz. package) Reese’s Peanut Butter Chips
• optional: substitute 2/3 cup of the Peanut Butter Chips for white chocolate chips
• :o To those of you who are opposed to margarine, consider letting this recipe be an exception. It’s the only recipe I use it in– I think it makes for a better-textured cookie than butter.

How to Make It

1. Preheat oven to 350 degrees.
2. In a medium bowl, sift together the dry ingredients (flour, cocoa, baking soda, and salt).
3. In a large bowl, cream together the butter and sugar. Beat until fluffy, then mix in the eggs and vanilla. Gradually add in the flour mixture.
4. Stir in the peanut butter (and white, if using) chips.
5. Drop by heaping teaspoon-fuls onto an ungreased cookie sheet. Bake for 8 to 9 minutes. (Do not over bake them! They’ll puff up while baking and be quite soft still when they’re done, and they flatten as they cool.)
6. Let the cookies cool a little, transfer them to a cooling rack, then let them cool completely.

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Eggs in Hash Brown Nests !

What You'll Need

• 6 whole Medium Russet Potatoes (6 To 8)
• Salt And Pepper, to taste
• 24 whole Large Eggs
• Non-stick Cooking Spray

How to Make It

1. Preheat the oven to 400 degrees.
2. Bake the potatoes until almost tender (potatoes should still have a little bite) 45 minutes to 1 hour. Allow to cool, and then peel and grate them. Season well with salt and pepper.
3. INCREASE OVEN TEMP TO 425 DEGREES.
4. Spray two muffin pans generously with cooking spray. Scoop 3 to 4 tablespoons of grated potato into each muffin cup. Use your fingers to gently press the sides and bottom in each muffin hole to make a nest (don't press the potatoes firmly against the pan; they should sit lightly in the pan.) Spray again (very lightly!) with cooking spray. Bake for 15 to 20 minutes. Watch and make sure they do not burn. (If they seem like they're not browning, kick up the temp to 450.) Remove when the nests are golden brown.
5. Allow the nests to cool. Crack an egg into each one. Sprinkle with salt and pepper and bake until the whites are set, about 15 minutes. Don't be concerned if some whites bake differently; no two nests will look alike!

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Sex in a Pan !

What You'll Need

Crust

• 1 cup pecans, chopped
• 3 tbsp white sugar
• ½ cup butter
• 1 cup flour

Cream cheese layer

• 1 8 oz package cream cheese
• 1 cup powdered sugar (use ½ cup for less sweetness)
• 1 cup whipped cream or cool whip

Vanilla pudding

• 1 package of instant vanilla pudding (5.1 oz or 144 g)
• 3 cups milk (use 2 cups if you want a firmer pudding)

Chocolate Pudding

• 1 package of instant chocolate pudding (5.1 oz or 144 g)
• 3 cups milk (use 2 cups if you want a firmer pudding)

Last layer

• 2 cups whipped cream or cool whip
• shaved chocolate

How to Make It

1. Preheat oven to 350 F degrees.
2. Spray a 9x13 inch baking dish with cooking spray.
3. In a mixer mix all the crust ingredients together and press the mixture into the prepared baking dish.
4. Bake it for about 20 minutes.
5. Prepare the vanilla pudding as per the instructions on the package.
6. Prepare the chocolate pudding as per the instructions on the package.
7. In a mixer add the cream cheese, powdered sugar and the cup of whipped cream. Mix until light and fluffy.
8. Let the crust cool. Spread the cream cheese mixture over the crust evenly. Spread the chocolate pudding over the cream cheese, then the vanilla pudding. Top with the whipped cream and sprinkle with the chocolate.
9. Refrigerate for a couple hours so that it sets.

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♥ Oktoberfest Stew And Shiny ! ♥

What You'll Need

• 1 tablespoon olive oil
• 1 (14 ounce) package beef smoked sausage, cut into bite-size slices
• 1 ½ onion, sliced into thin semi-circles
• ½ head small cabbage, halved again, cored and thinly sliced
• ½ teaspoon freshly ground black pepper
• ¼ teaspoon ground caraway seeds
• • Pinch salt
• 2 cloves garlic, finely chopped
• 1cup German-style lager beer (Oktoberfest variety)
• 2 russet potatoes, peeled and cubed to bite-size pieces
• 2 ½ cups hot chicken stock
• 1 ½ tablespoons apple cider vinegar
• 1 tablespoon flat-leaf parsley, chopped

How to Make It

1. Place a medium-large pot over medium-high heat, and add the olive oil; once the oil is hot, add in the sliced beef smoked sausage, and allow the slices to caramelize and brown in the oil, for about 4-5 minutes; once the sausage is browned, add in the sliced onions, stir, and allow the onions to caramelize with the sausage for another few minutes, until golden-brown and softened; once onions are caramelized, add in the sliced cabbage, stir to combine, and allow the cabbage to soften and take on the flavors of the sausage and onions for few minutes; once the cabbage is softened and golden, add in the black pepper, ground caraway seeds and the pinch of salt, and stir to combine; next, stir in the garlic, and once it becomes aromatic, add in the cup of lager, and stir the mixture to combine; allow the beer to slightly reduce for about 3 minutes or so; next, add in the cubed potatoes and the hot chicken stock, stir, and allow the mixture to come to the boil; once it comes to the boil, place a lid on (slightly askew to allow just a little steam to escape), and reduce the heat to low to gently simmer the stew for about 40 minutes; after the 40 minutes, turn the heat off, and finish the stew by stirring in the apple cider vinegar and the chopped parsley (add more salt if necessary, too).

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