Team's Healthy Recipes 2024
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Nearly No Carb Keto Bread
A zero carb bread is almost impossible to make. But, this low carb pork rind bread comes pretty close to being zero carb.
Course Bread
Cuisine American
Keyword keto bread, low carb bread
Prep Time 10 minutes
Cook Time 21 minutes
Total Time 31 minutes
Servings 12 people
Calories 166kcal
Ingredients
- 8 ounces cream cheese
- 2 cups mozzarella cheese grated (about 210 grams)
- 3 large eggs
- 1/4 cup parmesan cheese grated (about 27 grams)
- 1 cup crushed pork rinds about 46 grams
- 1 tablespoon baking powder
Optional:
- herbs and spices to taste
US Customary - Metric
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Instructions
- Preheat oven to 375°F. Line baking sheet (I used a 12 x 17 jelly roll pan) with parchment paper.
- Place cream cheese and mozzarella cheese in large microwaveable bowl.
- Microwave cheese on high power for one minute, stir, then microwave for another minute and stir again. The cheese should be fully melted.
- Add egg, parmesan, pork rinds, and baking powder. Stir until all ingredients have been incorporated.
- Spread mixture onto parchment paper lined pan. Bake at 375°F for 15-20 or until lightly brown on top.
- Allow pan to cool on rack for 15 minutes, then remove bread from pan and cool directly on rack.
- Slice into 12 equal sized pieces. Can be eaten plain or used to make sandwiches.
Nutrition
Nutrition Facts
Nearly No Carb Keto Bread
Amount Per Serving (1 slice)
Calories 166 Calories from Fat 117
% Daily Value*
Total Fat 13g 20%
Saturated Fat 7g 35%
Cholesterol 86mg 29%
Sodium 294mg 12%
Potassium 158mg 5%
Total Carbohydrates 1g 0%
Dietary Fiber 0g 0%
Sugars 0g
Protein 9g 18%
Vitamin A 9.3%
Calcium 18.9%
Iron 2.8%
* Percent Daily Values are based on a 2000 calorie diet.
Additional Info
- Net Carbs 1g
- % Carbs: 2.5%
- % Protein: 22.9%
- % Fat: 74.5%
https://lowcarbyum.com/no-carb-keto-bread/?fbclid=IwAR27fALr4tk3d0x288_aUq3iEtw8GZu5GryiC1tu4GNg0SsWh--D_j-5J84 24.6.19
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Chocolate Mint Cheesecake Bars
20 minutes
Prep Time
35 minutes
Cook Time
Servings
24
Ingredients
½ cup (125 mL) butter, melted
2 cups (500 mL) chocolate cookie crumbs
8 oz (250g) cream cheese, softened
1 can (300 mL) Eagle Brand Sweetened Condensed Milk, Regular or Low Fat
2 eggs
1 tbsp (15mL) mint extract
2 oz (56 g) semi sweet baking chocolate
2 tbsp (30 mL) butter
½ tsp (2mL) vanilla extract
Directions
Grease a 9” x 13” (3.5L) baking pan and line with parchment paper. Preheat oven to 325°F (160°C).
Base: Combine melted butter and cookie crumbs in small bowl. Press firmly into prepared pan and bake in preheated oven, 6 minutes. Cool while preparing filling.
Filling: Beat cream cheese until fluffy. Gradually beat in condensed milk, eggs and mint extract until smooth. Pour over cookie base. Bake 25 - 30 minutes. Cool.
Glaze: Melt chocolate with butter in small saucepan over medium heat. Stir until smooth.
Remove from heat and stir in vanilla extract. Spread over cooled bars.
Chill in refrigerator 3-4 hours or until set.
Cut into squares.
Tip: for a festive touch, sprinkle with chopped candy canes, nuts or other candy before glaze sets.0 -
Honey Lime Fruit Salad
Honey Lime Fruit Salad is an incredible tasting and refreshing fruit salad! If you love honey and lime, you will LOVE a bowl of this fruit salad!
Prep Time
10 mins
Cook Time
5 mins
Total
15 minutes
Ingredients
1 pound (500 g) strawberries washed, hulled and sliced
3 kiwi fruits peeled and sliced into half moons
2 mangoes peeled and diced
10 ounces (300 g) blueberries washed
1 cup green grapes halved
9 ounce (250 g) can pineapple chunks or pieces (or 1/2 of a fresh pineapple, peeled and diced)
3 tablespoons honey
1 tablespoon fresh squeezed lime juice
1 tablespoon pineapple juice (from the canned pineapple, if using)
Instructions
Place prepared washed and sliced or diced fruits in a large salad bowl.
Using a measuring jug, combine the honey, lime juice and pineapple juice.
Pour the syrup through the fruit and mix well.
Mix the juices accumulated at the bottom of the bowl once again before serving, if not serving immediately.
Nutrition
Calories: 181kcal | Carbohydrates: 46g | Protein: 2g | Sodium: 4mg | Potassium: 459mg | Fiber: 5g | Sugar: 36g | Vitamin A: 580IU | Vitamin C: 142.5mg | Calcium: 45mg | Iron: 1mg0 -
Apple Cinnamon Quick Bread
Prep Time: 25 minutes
Cook Time: 70 minutes
Total Time: 3 hours, 45 minutes (includes cooling)
Yield: 1 loaf
This apple cinnamon bread is buttery moist and cake-like with plenty of apples dotted in each slice. You can use tart or sweet apples in this loaf, but avoid soft and mushy apples. Feel free to turn this recipe into muffins or mini loaves.
Ingredients
APPLES:
1 and 1/2 cups (165g) peeled & chopped apples (1/2 inch chunks; you need about 2 medium apples)
1/3 cup (67g) packed light or dark brown sugar
1 and 1/2 teaspoons ground cinnamon
Stir the apples, brown sugar, and cinnamon together. Set aside.
BATTER
1 and 3/4 cups (219g) all-purpose flour (spoon & leveled)
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (115g; 1 stick) unsalted butter, softened to room temperature
3/4 cup (150g) granulated sugar
2 large eggs, at room temperature
1/3 cup (80g) unsweetened applesauce, at room temperature*
1 teaspoon pure vanilla extract
1/2 cup (120ml) whole milk, at room temperature
Instructions
Adjust the oven rack to the lower third position (just below center) and preheat the oven to 350°F (177°C).
Spray a 9×5 inch loaf pan with nonstick spray.
Batter:
Whisk the flour, cinnamon, nutmeg, baking powder, baking soda, and salt together in a large bowl. Set aside.
Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and granulated sugar together on high speed until smooth and creamy, about 2 minutes.
Add the eggs and then beat on medium speed until combined. Scrape down the sides and up the bottom of the bowl as needed.
Beat in the applesauce and vanilla extract on medium speed until combined. Mixture will look chunky and curdled– this is normal and expected.
Pour the dry ingredients into the wet ingredients, turn the mixer on low speed and with the mixer running, slowly pour in the milk. Beat just until combined and do not overmix. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl. The batter will be sticky and slightly thick. You’ll have about 3 cups of batter.
Pour and spread about 1/2 of the batter into the bottom of the prepared loaf pan.
Spoon apples and any cinnamon/brown sugar juices leftover in the bowl evenly on top.
Pour and spread remaining batter on top, making sure to scrape out every last drop of batter.
Using a knife, swirl the batter down the center of the loaf pan.
Bake for 60-75 minutes, loosely covering the bread with aluminum foil at the 30 minute mark to help prevent the top and sides from getting too brown.
This is a large heavy loaf, so if your bread is taking longer, that’s completely fine.
A toothpick inserted in the center of the loaf will come out clean when the bread is done. Begin checking at 60 minutes. Mine takes 70 minutes.
Remove from the oven and allow the bread to cool completely in the pan set on a wire rack.
Once cooled or nearly cooled, cut into slices and serve. (Bread falls apart if you try to slice it when it’s warm.)
Cover and store bread at room temperature for up to 2 days or in the refrigerator for up to 1 week.
Notes
Freezing Instructions:
Freeze baked & cooled loaf for up to 3 months.
Thaw overnight in the refrigerator. If desired, bring to room temperature before serving.
Apples: This apple cinnamon bread only needs 1 or 2 apples, so it’s fine to use tart OR sweet.0 -
Veggie hummus pasta salad
Serves 4
Make your own hummus in this family pasta salad. (See hummus recipe below) You can also add Homemade Soup and a Bun alongside this scrumptious salad.
Bon Appetite! 😋
Nutrition: Per serving
Calories 385
Fat 12 grams
Carbs 51
Sugars 3 grams
Fibre 9 grams
Protein 13 grams
Salt 0.7 grams
Ingredients
400g can chickpeas, drained and liquid reserved
1 tbsp tahini
2 tbsp extra virgin olive oil
½ garlic clove
½ lemon, zested and juiced
250g short pasta of your choice
50g baby spinach, roughly chopped
200g cherry tomatoes halved (we used a mixture of red and yellow)
¼ cucumber, quartered lengthways and cut into small triangles
75g pitted olives of your choice, roughly chopped
Directions:
STEP 1
Boil the kettle. Tip half the chickpeas into a food processor, add roughly half the reserved liquid from the can (the liquid should come to just below the level of the chickpeas in the blender), the tahini, olive oil, garlic, lemon zest and juice and some seasoning. Blitz until you have a smooth, loose hummus. Check for seasoning.
STEP 2
Cook the pasta following pack instructions. Drain, reserving a mugful of the cooking water, and rinse the pasta under cold running water for a few seconds until cool.
STEP 3
Toss the cooked pasta, spinach, tomatoes, cucumbers, olives, the rest of the chickpeas and the hummus dressing together in a large bowl until everything is well-coated. Add a splash of the reserved pasta cooking water if the dressing is too thick. Will keep covered and chilled for up to 6 hrs, or in an airtight container in a cool bag for 2 hrs. Add a splash of water to loosen the dressing again before serving.0 -
Lemon Poppy Seed Bread
TOTAL TIME: Prep: 10 min. Bake: 35 min. + cooling
YIELD: 2 loaves (16 pieces each).
1 package white cake mix (regular size)
1 package (3.4 ounces) instant lemon pudding mix
1 cup warm water
4 large eggs, room temperature
1/2 cup canola oil
4 teaspoons poppy seeds
(Optional: confectioners' sugar and lemon zest) for garnishing bread loaf
Directions
1. Preheat oven to 350°. In a large bowl, combine cake mix, pudding mix, water, eggs and oil; beat on low speed 30 seconds. Beat on medium 2 minutes. Fold in poppy seeds.
2. Pour into two greased 9x5-in. loaf pans. Bake until a toothpick inserted in center comes out clean, 35-40 minutes.
3. Cool in pans 10 minutes before removing to a wire rack.
4. Mix confectioner's sugar with water to reach drizzling consistency and use to garnish bread along with lemon zest, if desired.0 -
Roasted Carrots with Thyme
These roasted carrots are cooked in a high temperature oven, which brings out their natural sweetness.
Servings: 4
Total Time: 30 Minutes
INGREDIENTS
2 pounds fresh carrots, peeled
2 tablespoons extra virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 teaspoons fresh chopped thyme (or 1/2 teaspoon dried), plus more for serving
INSTRUCTIONS
Preheat the oven to 425°F. Line a baking sheet with aluminum foil.
Slice the carrots on the diagonal about 2-in thick.
Make sure all pieces are approximately the same size to ensure even cooking.
Directly on the prepared baking sheet, toss together the carrots, olive oil, salt, pepper and thyme.
Roast, stirring once mid-way through, until nicely caramelized and tender, 20 to 25 minutes (cooking time will depend on thickness of carrots).
Taste and adjust seasoning if necessary.
Transfer to a bowl and sprinkle with more fresh thyme, if desired.0 -
Winter Holiday Salad
Prep Time: 15 min
Yield: 6 side salads
Description
This Winter Holiday Salad is the perfect salad for Christmas, Thanksgiving or to enjoy any day all fall and winter long! Loaded with baby greens, pear, pomegranate, pistachios and goat cheese that all gets topped with a delicious pomegranate vinaigrette.
Ingredients
SALAD:
5 ounces baby arugula or mixed baby greens or baby spinach (142 g)
1 large pear, chopped
1/2 cup pomegranate arils
1/2 cup shelled pistachios
1/2 cup crumbled goat cheese
POMEGRANATE VINAIGRETTE:
1/4 cup avocado oil
1/4 cup pomegranate juice
2 tablespoons balsamic vinegar
1 tablespoon honey or maple syrup
1 teaspoon dijon mustard
salt + pepper, to taste
Instructions
Prepare dressing: Whisk together all the pomegranate vinaigrette ingredients in a small bowl or shake together in a jar.
Assemble salad: Place the greens onto a serving platter, in a large salad bowl or divided among individual salad plates.
Scatter the chopped pear, pomegranate arils, shelled pistachios and crumbled goat cheese over the top.
Serve: Drizzle the vinaigrette over the top of the salad right before serving or serve separately alongside the salad.
Notes
Pomegranate vinaigrette: This recipe makes a generous amount of dressing. Just use as little or as much as you like and store any leftovers in the fridge for up to 1 week.
What type of pear to use? Any type is fine. Just make sure that it is ripe but still somewhat firm.
Nobody wants pear mush in their salad!
Storage: This salad doesn’t store well once assembled. The greens will wilt and pear will brown. If making in advance, store all the components separately and chop up the pear and assemble right before serving.
Christmas Salad: Arrange it in the shape of a wreath with a small bowl of the dressing in the center for a festive Christmas Salad.0 -
Broccoli and Cauliflower Sauté
Total Time 20 mins
Servings: 4
Ingredients
* 2 teaspoons olive oil
* 1 cup broccoli florets
* 1 cup cauliflower florets
* 1 clove garlic, thinly sliced
* ¼ cup dry white wine or reduced-sodium chicken broth
* 3 tablespoons water
* ⅛ teaspoon salt
* ⅛ teaspoon ground black pepper
Directions
Step 1
In a large skillet, heat oil over medium-high heat. Add broccoli, cauliflower, and garlic; cook for 2 minutes, stirring occasionally. Carefully add wine, the water, salt, and pepper; reduce heat to low. Cover and cook for 2 minutes.
Step 2
Uncover; raise heat to medium. Cook for 2 minutes or until vegetables are tender.
Great Side: enjoy Bon Appetite
Nutrition Facts
Serving Size: 1/2 cup
Per Serving: 47 calories; protein 1.2g; carbohydrates 3.6g; dietary fiber 1.3g; sugars 1g; fat 2.4g; saturated fat 0.3g; vitamin a iu 145.2IU; vitamin c 32.1mg; folate 28.6mcg; calcium 18.2mg; iron 0.3mg; magnesium 9mg;0 -
Christmas Snow Salad
Ingredients
* 2 envelopes unflavored gelatin
* 1/2 cup cold water
* 1 (15 1/4-oz.) can crushed pineapple, undrained
* 1 (1 1/4-oz.) envelope whipped topping mix (such as Dream Whip)
* 1/3 cup mayonnaise
* 1/4 cup sifted powdered sugar
* 1 (10-oz.) jar red maraschino cherries, drained and chopped
* 1 (6-oz.) jar green maraschino cherries, drained and chopped
* 1/2 cup chopped pecans or walnuts
Directions
Step 1 Soften gelatin in 1/2 cup cold water; set aside. Drain pineapple, reserving juice; add enough water to juice to make 1 cup. Bring pineapple juice mixture to a boil, remove from heat, and stir in softened gelatin. Chill mixture until consistency of unbeaten egg white.
Step 2
Prepare whipped topping mix according to package directions, omitting vanilla; fold 1 cup topping into gelatin mixture (reserve remaining topping for other uses). Gently fold next 5 ingredients and pineapple into gelatin mixture; pour into a lightly greased (with cooking spray) 4-cup mold.
Chill until firm. Unmold on serving tray; garnish with additional cherries, if desired.0 -
Irish Soda Bread
PREP TIME
15 mins
COOK TIME
40 mins
TOTAL TIME
55 mins
SERVINGS
12 servings
YIELD
1 loaf
Ingredients
* 4 to 4 1/2 cups all-purpose flour
* 1 tablespoon sugar
* 1 teaspoon salt
* 1 teaspoon baking soda
* 4 tablespoons butter
* 1 cup currants or raisins
* 1 large egg, lightly beaten
* 1 3/4 cups buttermilk
Preheat the oven:
Preheat the oven to 425°F.
Whisk together the dry ingredients: In a large mixing bowl, whisk together the 4 cups of flour, sugar, salt, and baking soda. Work the butter into the flour, add the currants:
Using your (clean) fingers, work the butter into the flour mixture until it resembles coarse meal.
Then add in the currants or raisins. Make a well, mix in the egg and buttermilk: Make a well in the center of the flour mixture.
Add the beaten egg and buttermilk to the well and mix in with a wooden spoon until the dough is too stiff to stir. Lightly knead the dough and form a mound: Dust your hands with a little flour. Then, gently knead the dough in the bowl just long enough to form a rough ball. If the dough is too sticky to work with, add in a little more flour. Do not over-knead
Transfer the dough to a lightly floured surface and shape into into a round loaf. Note that the dough will be a little sticky, and quite shaggy (a little like a shortcake biscuit dough).
You want to work it just enough so the flour is just moistened and the dough just barely comes together. Shaggy is good. If you over-knead, the bread will end up tough.
Score with an X:
Transfer the dough to a large, lightly greased cast-iron skillet or a baking sheet (It will flatten out a bit in the pan or on the baking sheet.).
Using a serrated knife, score the top of dough about an inch and a half deep in an "X" shape.
The purpose of the scoring is to help heat get into the center of the dough while it cooks.
Bake until golden:
Transfer to the oven and bake at 425°F until the bread is golden and the bottom sounds hollow when tapped, about 35 to 45 minutes.
(If you use a cast iron pan, it may take a little longer as it takes longer for the pan to heat up than a baking sheet.)
Check for doneness also by inserting a long, thin skewer into the center. If it comes out clean, it's done.
Hint 1: If the top is getting too dark while baking, tent the bread with some aluminum foil.
Hint 2: If you use a cast iron skillet to cook the bread in the oven, be very careful when you take the pan out. It's easy to forget that the handle is extremely hot. Be sure to put a pot holder over it.
Cool 5 to 10 minutes, then slice and serve:
Remove the pan or sheet from the oven, and let the bread sit in the pan or on the sheet for 5 to 10 minutes. Then, remove to a rack to cool briefly.
Serve the bread warm, at room temperature, or sliced and toasted. Best when eaten warm and just baked.0 -
Chocolate Candy Cane Cupcakes With Marshmallow Fluff Frosting
18 - 18 cupcake
Total Time
45 min
Prep Time
20 min
Cook Time
25 min
Ingredients
Marshmallow Frosting
* 1 1/2 c. butter room temperature
* 3 c. Marshmallow Fluff from 16-fl oz. container
* 1 tbsp. vanilla extract
Chocolate Candy Cane Cupcakes
* 15 fl oz. devil's food cake mix
* 3 eggs
* 1/3 c. oil
* 18 red and green starlight mints finely crushed
* mini candy canes
Instructions
Marshmallow Frosting
On medium speed, beat butter and Marshmallow Fluff until blended, 2 minutes.
On low, gradually beat in confectioners' sugar and vanilla.
On medium-high, beat until light and fluffy, 2 minutes.
Chocolate Candy Cane Cupcakes
Preheat oven to 350°F. Line 18 muffin cups with cupcake liners.
On low speed, beat cake mix, 1 cup water, eggs and oil until blended, 30 seconds; on medium, beat 2 minutes. Stir in 1/2 cup crushed mints. Evenly divide among liners.
Bake 20-25 minutes or until toothpick inserted into centers comes out clean. Cool 20 minutes. Transfer from pans to racks; cool completely.
In batches, transfer frosting to large disposable pastry bag fitted with large star tip.
Pipe over cupcakes. Decorate with crushed mints and candy canes. Makes 18 cupcakes.
You can make a variation on the frosting with cream cheese by beating 4 fl oz. cream cheese (room temperature) with butter and Marshmallow Fluff.0 -
Chicken, Cranberry & Brie Tartlets
These Chicken, Cranberry Tartlets are perfect for New Years Eve Gatherings:
These tartlets are sure to become a new favorite!
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 48
Ingredients
2 packages 17 oz. each puff pastry
1 Simple Truth chicken breast cooked and cut into ½ inch pieces
1 ½ c. fresh cranberries
⅓ c. honey
3 Tbsp. water
1 tsp. mustard powder
4 oz. brie cheese cut into 48 pieces
¼ c. finely chopped pecans
2 Tbsp. minced fresh sage
Instructions
Preheat oven to 375 degrees.
Thaw puff pastry sheets according to package instructions. Once thawed, unfold into thirds.
Cut each third into 12 equal squares to make 48 squares. (*You will not use entire second package)
Grease 2 mini muffin tins; press each puff pastry square into a muffin cup.
Bake at 375 degrees for 8-10 minutes; remove from oven and press the center of each cup in with the end of a wooden spoon.
While puff pastry is baking, prepare cranberry sauce by combining fresh cranberries, honey, water, and mustard powder in a small saucepan.
Bring mixture to a boil; reduce heat to medium and cook, stirring, 5 minutes. Remove from heat and set aside to cool slightly.
Fill the center of each puff pastry cup with 1 piece of chicken, ½ teaspoon cranberry sauce, and 1 piece brie cheese.
Return to oven for 5-7 minutes, until brie is nicely melted.
Top with minced sage and chopped pecans.
Serve warm0 -
New Years Eve Appetizers
Spinach Artichoke Zucchini Bites
YIELDS:
2 DOZEN
PREP TIME:
10 MINS
TOTAL TIME:
30 MINS
INGREDIENTS
4 oz. cream cheese, softened
2/3 c. shredded mozzarella
1/4 c. freshly grated Parmesan
1/2 c. canned artichoke hearts, drained and chopped
1/2 c. frozen spinach, thawed and drained
2 tbsp. sour cream
2 cloves garlic, minced
Pinch crushed red pepper flakes
Kosher salt
Freshly ground black pepper
3 medium zucchini, cut into 1/2" rounds
DIRECTIONS
Preheat oven to 400° and line a large baking sheet with parchment paper. In a medium bowl, combine cream cheese, mozzarella, Parmesan, artichokes, spinach, sour cream, garlic, and crushed red pepper. Season with salt and pepper.
Spread about a tablespoon of cream cheese mixture on top of each zucchini coin.
Bake until zucchini is tender and cheese is melty, 15 minutes. For more color, broil on high, 1 to 2 minutes0 -
Teriyaki Meatball Appetizers
Total Time
Prep: 20 min. Bake: 20 min.
Ingredients
2 cans (8 ounces each) pineapple chunks
1 medium onion, finely chopped
1/4 cup finely chopped sweet yellow pepper
1/4 cup finely chopped sweet red pepper
1/2 cup dry bread crumbs
1/2 teaspoon ground ginger
1/4 teaspoon salt
1 pound lean ground beef
SAUCE:
1/4 cup vegetable oil
1/4 cup soy sauce
3 tablespoons honey
2 tablespoons vinegar
3/4 teaspoon garlic powder
1/2 teaspoon ground ginger
Green onions, optional
Directions
Preheat oven to 400°. Drain pineapple, reserving 1/4 cup juice; set pineapple aside.
In a bowl, combine onion, peppers, bread crumbs, ginger, salt and reserved pineapple juice. Crumble beef over mixture and mix well.
Shape into 1-in. balls.
Place sauce ingredients in a blender; cover and process 1 minute.
Place 2 tablespoons sauce in a greased 13x9-in. baking dish. Add meatballs. Pour remaining sauce over meatballs.
Bake, uncovered, until meat is no longer pink, 18-20 minutes.
Assembly of Meatballs on Platter for Serving
Place one pineapple chunk on each meatball; secure with a toothpick.
You can assemble some to get guests started with putting the assembled meatballs on top end of tray and a pile of formed meatballs in centre of tray and pineapple chunks on other end of tray with extra appetizer toothpick-skewers.
See picture above!
If desired, garnish with green onions.0 -
Hearty Breakfast Skillet
Prep Time: 5 minutes
Cook Time: 20 minutes
Yield: 4 Servings Vegetarian
This breakfast skillet recipe is a hearty way to start the day! Cook up cheesy eggs and potatoes in a cast iron skillet or any large pan.
Ingredients
* ¼ cup olive oil
* 5 cups (1 pound) frozen shredded hash browns (or 2 medium russet potatoes — see below*)
* 1 teaspoon chili powder
* 1 teaspoon garlic powder
* 1 tablespoon cumin
* ¼ teaspoon fennel seeds
* ½ teaspoon kosher salt
* 2 green onions, thinly sliced
* ¼ cup shredded cheddar cheese, plus a sprinkle more
* 1 tablespoon butter
* 4 eggs
* For the garnish: Salsa, fresh cilantro (optional)
Instructions
1. Cook the hash browns: Heat the olive oil in a large oven-proof or cast iron skillet and add the hash browns, flipping occasionally until browned. At 6 minutes, add the chili powder, garlic powder, cumin, fennel seeds, and kosher salt. Cook another about 6 minutes until browned, continuing to flip so they don’t stick.
2. Add the cheese and eggs: Reduce the heat to low. Add the green onions (reserving a handful for the garnish) and cheese and mix it in. Make divots for the eggs (all the way down to the bare pan) and add ¼ tablespoon butter into each well. Crack 1 egg into each well, and top each with a pinch of kosher salt. Add a sprinkle of additional shredded cheese on top.
3. Cook the eggs on the stovetop: Increase the heat to medium low and cook for 3 minutes on the stove. Meanwhile, preheat the broiler.
4. Finish in the broiler: Transfer the skillet to the broiler and cook for 3 to 4 minutes until the whites of the eggs are set.
5. Serve: Garnish with salsa, the reserved green onions, and fresh cilantro. Serve warm.
Nutrition Facts
Serves 4
Calories Per Serving: 342
Total Fat 25.1g
Saturated Fat 7.1g
7%
Total Carbohydrate 20.4g
6%
Dietary Fiber 1.6g
Sugars 0.3g
21%
Protein 10.5g
15%0 -
Cashew Chicken Stir Fry
PREP TIME 10 minutes
COOK TIME 15 minutes
TOTAL TIME 25 minutes
SERVINGS 4 servings
This cashew chicken stir fry is full of sauteed chicken, veggies, and crunchy cashews, all coated in a simple savory sauce. No need to order take out when you can make your own at home!
Ingredients
For the Stir Fry
1 tablespoon vegetable oil divided use
2 small zucchini quartered lengthwise then sliced into 1 inch pieces
1 cup of mushrooms quartered
1 onion coarsely chopped
1 pound boneless skinless chicken breasts cut into 1 inch pieces
½ teaspoon salt
¼ teaspoon pepper
2 cloves garlic minced
⅓ cup roasted cashews unsalted or low sodium
For the Sauce
⅓ cup chicken broth or water
1 tablespoon soy sauce
1 tablespoon hoisin sauce
1 teaspoon sesame oil
1 teaspoon sugar
2 teaspoons corn starch
Instructions
Heat 1 teaspoon of the vegetable oil over medium heat. Add the onions and cook for 3-4 minutes or until just softened.
Add the mushrooms and zucchini to the pan and cook for an additional 4-5 minutes or until vegetables are tender and just browned.
Remove the vegetables from the pan, place on a plate and cover to keep warm.
Wipe out the pan with a paper towel and add the remaining 2 teaspoons of oil. Increase the heat to medium high.
Place the chicken in the pan and season with the salt and pepper. Cook for 3-4 minutes on each side or until cooked through and golden brown.
Add the garlic to the pan and cook for 30 seconds.
While the chicken is cooking, prepare the sauce.
In a small bowl, whisk together the chicken broth, soy sauce, hoisin sauce, sesame oil, sugar and cornstarch.
Return the vegetables to the pan with the chicken and pour the sauce over the top. Increase the heat to high and simmer for 1-2 minutes or until sauce has thickened. Taste and add more salt and pepper if desired.
Stir in cashews and serve immediately, over rice if desired.
Bon Appetite! 😋
Nutrition Information
Calories: 289, Carbohydrates: 14g, Protein: 28g, Fat: 13g, Saturated Fat: 4g, Cholesterol: 72mg, Sodium: 822mg, Potassium: 881mg, Fiber: 2g, Sugar: 6g, Vitamin A: 230IU, Vitamin C: 23.3mg, Calcium: 36mg, Iron: 1.7mg0 -
The Healthiest Breakfast Cookies
:
Makes 16 COOKIES
Description
These are the BEST healthy breakfast cookie ever!
Ingredients
* 1 1/4 cup gluten-free rolled oats
* 1/4 cup almond flour (can sub any type of flour)
* 1/2 cup raw sunflower seeds
* 1/4 cup pumpkin seeds
* 1/4 cup sliced almonds
* 1/4 cup sesame seeds
* 3 tbsp chia seeds
* 1/4 cup dried cranberries
* dark chocolate chips (as many as you like, I use about 1/4 cup)
* 1 tsp cinnamon
* 1/4 tsp salt
* 1/2 cup maple syrup
* 1/3 cup tahini or almond butter (I like to mix both)
* 1/2 tsp vanilla extract
* 1 egg (*or flax egg)
Instructions
* Preheat the oven to 350 degrees F and line a baking pan with parchment paper.
* Mix all the dry ingredients together in a bowl.
* Mix all the wet ingredients together in a separate bowl.
* Pour the dry ingredients into the wet and mix together until well combined
* Use a cookie scoop to scoop evenly sized cookies onto the baking sheet. Press down with your hands (these cookies won’t spread)
* Bake for 12 to 14 minutes.
Notes
You can use any type of nuts and seeds you have on hand for these cookies.
Store in an airtight container on the counter for up to a week or in the freezer for up to 2 months.
Nutrition
* serving size: 1 cookie
* calories: 155
* sugar: 9g
* sodium: 20mg
* fat: 11g
* saturated fat: 2g
* carbohydrates: 17g
* fiber: 4g
* protein: 4g0 -
Chicken and Rice Casserole
Prep Time
10 mins
Cook Time
2 hrs
Total Time
2 hrs 10 mins
Ingredients
* 1 1/2 cups long grain white rice
* 2 cans cream of chicken soup or cream of mushroom soup (or homemade)
* 1 cup water
* 2 cups milk
* 1 batch homemade onion soup mix , or one envelope Lipton onion soup mix
* 1 1/2 cups shredded cheddar cheese , divided
* 3 thick boneless skinless chicken breasts , or thighs
* salt and freshly ground black pepper
Instructions
* Preheat oven to 350 degrees F. Grease a 9x13'' pan (or similar size casserole dish) with non-stick cooking spray. Set aside.
* Add rice, cream of soups, milk, water and onion soup seasoning to a bowl and stir to combine. Pour mixture into prepared pan. Sprinkle with half of the shredded cheddar cheese.
* Nestle chicken breasts into the rice mixture. Cover the dish with aluminum foil (the pan will be very full!) and bake for 1 hour 30 min to 2 hours , or until rice is tender and chicken is cooked through. (Mine usually bakes in 1.5 hours, but time may vary depending on oven, altitude and other variables).
* Remove from oven and sprinkle remaining cheese on top. Allow to cool for 15-20 minutes before serving.
* Serve with fresh steamed veggies or a green salad.
Notes
Make ahead Instructions: Prepare the dish but do not bake. Cover it well and store in the refrigerator for 1-2 days before baking.
Freezing Instructions: Prepare the dish but do not bake. Cover it well with plastic wrap and tinfoil and store it in the freezer for up to 3 months. Allow to thaw overnight in the refrigerator before baking, uncovered.
Nutrition
Calories: 418kcal | Carbohydrates: 46g | Protein: 21g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 63mg | Sodium: 763mg | Potassium: 368mg | Sugar: 4g | Vitamin A: 485IU | Vitamin C: 0.5mg | Calcium: 265mg | Iron: 1.5mg0 -
Brown Rice Stir-Fry with Vegetables
Prep:
10 mins
Cook:
35 mins
Total:
45 mins
Servings 2-4
Ingredients
1/2 cup uncooked brown rice (100 g)
1 cup chopped red cabbage (80 g)
1/2 head of broccoli, chopped
1/2 chopped red bell pepper
1/2 chopped zucchini
2 tbsp extra virgin olive oil
4 cloves of garlic, minced
1 handful fresh parsley, finely chopped
1/8 tsp cayenne powder
2 tbsp tamari or soy sauce
Sesame seeds for garnish (optional)
Instructions
Cook the brown rice according to package directions.
Place some water in a wok or frying pan and bring it to a boil.
Then add the veggies (they must be covered by the water) and cook for 1 to 2 minutes over high-heat.
Drain the veggies and set aside.
Heat the oil in the wok and add the garlic, cayenne powder and parsley. Cook over high-heat for about 1 minute, stirring occasionally.
Add the vegetables, rice and tamari. Cook for about 1 to 2 minutes more.
Add some sesame seeds for garnish (optional).
Store the brown rice stir-fry in a sealed container in the fridge for up to 5 days.
Nutrition
197 Calories per serving1
