Food Recipes Basil Pesto Pasta with Roasted Vegetables

So this is totally happening for dinner this week, maybe even as early as tomorrow! I have a bag of those adorable little peppers in my fridge and I’ve been itching to use them. Plus, yellow squash is one of my favorite veggies and homemade pesto is the bomb! Perfect recipe here, Krista! 🙂

Ingredients

  • 1 lb. of whole wheat penne pasta
  • Homemade Basil Pesto
  • 2 zucchini, sliced
  • 2 yellow squash, sliced
  • 1 red onion, cut into 1” cubes
  • 1520 mini bell peppers (assorted peppers), tops cut off
  • 2 tablespoons of olive
  • 1 teaspoon of salt
  • 1/2 teaspoon of ground pepper

Instructions

  1. Preheat oven to 400.
  2. Place zucchini, squash, red onion, and mini bell peppers on baking sheet. Season with olive oil, salt, and pepper. Toss to coat.
  3. Bake for 20 minutes. Remove from oven and set aside.
  4. Bring a pot of water to a boil. Add pasta and cook until al dente, according to package directions.
  5. Drain pasta when done and reserve 1/2 cup of cooking liquid.
  6. In a large bowl add cooked pasta, roasted vegetables, basil pesto, and 1/2 cup of reserved cooking liquid. Toss to coat.
  7. Serve. Top with additional parmesan cheese if desired.

I am so jealous of your basil plethora! I will gladly take some! This roasted veg pasta has my name all over it, I love pasta loaded with veggies and pesto. Yum!

Source www.joyfulhealthyeats.com

Strawberry Rolls with Cream Cheese Icing

Strawberry Rolls with Cream Cheese Icing

Strawberry Rolls with cream cheese icing – perfect for a weekend breakfast or brunch. Delicious sweet rolls with strawberry jam and fresh strawberries.

Happy weekend! I’m so happy the weekend is here, it’s been a busy week at work so today I had to unwind. I do this by baking.

I’ve been wanting to make these strawberry rolls for a while now and today was the perfect day for them. The hand model bought me these gorgeous strawberries and they’re so delicious and sweet. I for one love cinnamon rolls but the hand model has had enough of them, I admit I make them a lot. I’ve made cherry rolls before and I loved them, and I’ve made cinnabons before and a lot of other rolls you can find here on my blog. But I have to say these strawberry rolls are totally my favorite.

There’s just something about strawberries, they’re so sweet and amazing, one of my favorite berries. For the dough I used the cinnabons recipe which I cut in half here and used margarine instead of butter because so many people asked me before if it would be any different with margarine vs butter. To tell you the truth, it tastes the same to me, they’re just as flaky with margarine as with the butter. Some people might not want to use margarine for health reasons so feel free to use butter instead.

I filled these rolls with strawberry jam and about a cup of fresh strawberries which I cut into small pieces, simply because when I eat the rolls I want to bite into strawberries. After all they are the star of this recipe.

Strawberry Rolls with Cream Cheese Icing
Strawberry Rolls with Cream Cheese Icing

Ingredients

For dough

  • ½ cup milk
  • 1 tsp active dry yeast
  • 1 egg
  • ¼ cup sugar
  • ¼ cup margarine (or butter)
  • 2 cups all purpose flour
  • pinch of salt

For filling

  • 1 cup strawberries, chopped
  • ½ cup to ¾ cup strawberry jam

For Cream Cheese Icing

  • ½ cup cream cheese at room temperature
  • 3 tbsp butter, softened
  • 1 tsp vanilla extract
  • 1 cup to 1½ cups powdered sugar

Instructions

  1. Warm up the milk in the microwave for 30 seconds. Add yeast to it, stir and let sit for 5 minutes until yeast dissolves.
  2. In the bowl of your mixer, add the sugar, egg, margarine or butter, flour and pinch of salt. Mix using the paddle attachment until the dough resembles peas. Switch to the hook attachment. add the milk mixture and mix for about 3 to 5 minutes. Dough should be elastic and soft. Place the dough in a slightly oiled bowl, cover with plastic wrap and let it rise in a warm place until doubled in size. I usually turn the oven on to 350 F for about 1 minute until it’s warm inside, turn off the oven and place the bowl with the dough in the oven and close the door. This speeds up the process and in about 45 min your dough should have doubled in size.
  3. Butter a 10 inch pie dish, or any baking dish you choose to use.
  4. Roll the dough into a rectangle that’s about 18 inches x 12 inches. Spread the strawberry jam over the dough evenly. If you use too much jelly it will come out when you slice into rolls. Evenly arrange the strawberries over the jelly.
  5. Start rolling the dough, starting from the far side towards you. When you reach the end make sure to pinch the sides together.
  6. Cut the roll into 8 equal rolls. To make this easier cut the roll in half first, then each half in half and so on, until you have 8 rolls. Use a serrated knife, I found it easier to cut the rolls.
  7. Place the rolls into the prepared baking dish and cover with plastic wrap. Let the rolls rest and rise until doubled in size. You can use the oven trick again to speed up the process. Just make sure to turn off the oven, you only want it to warm for about a minute so that the rolls stay in a warm environment.

You can find complete recipes of this Strawberry Rolls with Cream Cheese Icing in jocooks.com

LOW-CARB SNACKS : HOMEMADE BAKED CHEESE CRISPS RECIPE

LOW-CARB SNACKS : HOMEMADE BAKED CHEESE CRISPS RECIPE

I’ve probably made these cheese crisps 100 times already. They’re so delicious, easy to “customize,” and quick to make. They’re great to snack on when you’re in the mood to “munch” but carrot sticks just aren’t cutting it – these are full of protein and fat and (depending on your cheese) zero to few carbs. They’ll satisfy actual hunger, which is always a plus, you know, for FOOD.

So, start with your cheese. You can use cheddar, parmesan, Monterey jack, whatever you’d like. I haven’t tried it with mozzarella or provolone yet so I’m not sure how those would turn out, but if you’re in the mood for that, why not give it a try? What’s the worst that could happen?

If you’re planning on mixing in seasonings or spices, grate your cheese. Or get pre-shredded cheese. Either is fine. I’ve used the “mexican shredded blend” before with success.

Otherwise, if you’re doing just plain cheese, you just need to slice it.

Preheat your oven to 350 degrees Fahrenheit and put some parchment paper on a cookie sheet.

Did you hear me about the parchment? It must be parchment. Foil won’t work (trust me, I’ve tried), nor will “cooking spray” or any other method… parchment and parchment only. Can I say it again? Parchment.

LOW-CARB SNACKS : HOMEMADE BAKED CHEESE CRISPS RECIPE
LOW-CARB SNACKS : HOMEMADE BAKED CHEESE CRISPS RECIPE

Ingredients

  • Cheese
  • Optional – herbs and spices

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit.
  2. Line a baking sheet with parchment paper. Not waxed paper. Not foil. PARCHMENT. Trust me.
  3. Shred cheese and mix with seasonings or herbs (Do NOT add salt. Cheese is salty enough.) OR
  4. Cut cheese into thin slices. (or get the cheese cut “for sandwiches” at the deli in your grocery store)
  5. Either put little lumps of the shredded cheese (maybe 1 Tbsp or so) or squares of the sandwich slices (about ¼ or ⅙ of a full slice per cheese crisp) onto the parchment, a couple of inches apart. They will spread as they bake.
  6. Bake 5-7 minutes or until beginning to brown around the edges.

You can find complete recipes of this LOW-CARB SNACKS : HOMEMADE BAKED CHEESE CRISPS RECIPE in joyfulabode.com

HEALTHY NO BAKE BANANA BREAD BREAKFAST BARS

HEALTHY NO BAKE BANANA BREAD BREAKFAST BARS

These healthy no bake banana bread breakfast bars are thick, chewy and packed with protein, they’ll keep you satisfied for hours! Made without any butter, oil, grains or granulated sugar, they can easily be enjoyed as a snack or light dessert! They are suitable for those following a vegan, gluten free, paleo, dairy free and refined sugar free diet!

I cringe over some of the breakfast television shows I watched as a kid growing up.

Are you guys familiar with the term ‘breakfast television’? During my childhood, it was a select number of shows shown during the morning period, usually just before school. These hours were often between 6.30am-8am and often were filled with 5-6 short cartoons or shows.

While us Aussies were fortunate to have some international gems sent our way (Babar, Rugrats, Arthur, and Madeline), we had to also endure some home grown ‘talent.’ Many of them seemed to be poor rip-offs of American classics. Some, however, were simply cringe-worthy. The biggest offender was the show, ‘Bananas in Pyjamas‘.

HEALTHY NO BAKE BANANA BREAD BREAKFAST BARS
HEALTHY NO BAKE BANANA BREAD BREAKFAST BARS

For the bars

  • 3 cups gluten free oat flour OR 2 cup coconut flour (Paleo option)
  • 1 cup vanilla protein powder (optional)
  • pinch sea salt
  • Cinnamon
  • 1/4 cup granulated sweetener of choice
  • 1/2 cup overripe mashed banana (about 2 small)
  • 1/4 cup pure maple syrup (can sub for brown rice or honey if no diet restrictions)
  • 1/2 cup drippy cashew butter (can sub for any nut or seed butter)
  • pinch vanilla extract
  • 1/2 cup + milk of choice*

For the high protein frosting

  • 2 scoops vanilla protein powder (see tested recommendations under ‘shop’)
  • 1-2 T granulated sweetener of choice (optional)
  • 1-2 T nut butter of choice (optional)
  • Milk to form batter

For the coconut butter frosting

  • 1/2 cup coconut butter, melted
  • 2 T coconut oil, melted
  • 1 tsp maple syrup

Instructions

  1. Line a 9 x 9 baking dish with parchment paper or aluminium foil and set aside.
  2. In a large mixing bowl, combine flour, protein powder, cinnamon, sea salt, granulated sweetener of choice and mix well. Add in the mashed banana- Mixture should be very crumbly.
  3. In a microwave safe bowl or stovetop, melt your cashew butter with maple syrup. Whisk in the vanilla extract and pour into the dry mixture. Mix very well until fully incorporated.
  4. For a more soft and fudgy banana bread bar, add milk of choice until a relatively thick batter is formed. For a firm and chewy bar, add milk of choice only if needed to desired thickness. Transfer to lined baking tray and press firmly in place.
  5. Refrigerate for at least 10 minutes, or until firm. Once firm, add frosting of choice and refrigerate for another 30 minutes to firm up before slicing.

You can find complete recipes of this HEALTHY NO BAKE BANANA BREAD BREAKFAST BARS in thebigmansworld.com

CAULIFLOWER CRUST CALZONE

CAULIFLOWER CRUST CALZONE

After the HUUUGE success I experienced with my cauliflower crust pizza marinara and cheese pizza, I felt the time was ripe to try something new involving cauliflower crust.
As I was making up my mind, the other day – on my way back from the gym – I walked by a pizza parlor and noticed some pretty good looking calzones in the window.
That’s when it hit me: cauliflower crust calzone! Rad.

CAULIFLOWER CRUST CALZONE
CAULIFLOWER CRUST CALZONE

Ingredients
Makes three medium size calzones (feeds 3)

Crust

  • 1 small head cauliflower, cut into small florets (should yield about 3 cups once processed)
  • ½ cup / 1.7 oz / 50 gr mozzarella cheese, shredded
  • 1 free range egg, lightly beaten
  • ½ teaspoon fine grain sea salt
  • ½ teaspoon oregano
  • ¼ teaspoon ground black pepper

Filling

  • 6 tablespoons thick tomato sauce
  • ½ cup / 1.7 oz / 50 gr mozzarella cheese
  • pinch of salt

Directions

  1. Preheat oven to 450°F (220°C) and place a rack in the middle. Line a baking sheet with parchment paper and grease liberally with olive oil.
  2. In a food processor rice the cauliflower florets in batches (process until evenly chopped but not pulverized).
  3. Transfer cauliflower rice to a microwave dish and microwave on high for 8 minutes, until cooked.
  4. Place the cauliflower rice in a tea towel and twist it to squeeze out as much moisture as you can (I squeezed out more than 1 cup of liquid). This is very important. The cauliflower rice needs to be dry. Otherwise you’ll end up with a mushy dough, not a crusty one.
  5. Transfer the cauliflower rice to a mixing bowl and add egg, mozzarella, oregano, sea salt and pepper. Mix well.
  6. Using your hands, press the mixture onto the baking sheet and shape into three discs (diameter should be about 5 inches).

You can find complete recipes of this CAULIFLOWER CRUST CALZONE in theironyou.com

NO BAKE PEANUT BUTTER BARS

NO BAKE PEANUT BUTTER BARS

No Bake Peanut Butter Bars take only 5 ingredients and 10 minutes (plus chilling time). My Grandma calls them “Almost Reese’s” for good reason!

Here is a delightfully simple candy recipe with that eternally delicious combination: Chocolate and Peanut Butter. With 5 ingredients and about 10 minutes, you can be on your way to a batch of homemade “Almost Reese’s”!

My grandma coined the term “Almost Reese’s” for obvious reasons (she also gave us this chocolate cream pie; thanks Grandma!). These luscious bars are perfect for the holiday parties, for gift-giving, or for a Friday night at home.

Just try to stop eating them.
The recipe calls for milk chocolate chips and those would most closely align with a traditional Reese’s Peanut Butter Cup. However, I have always preferred dark chocolate so I made my chocolate-covered peanut butter bars with semi-sweet chocolate chips. Delicious!

I have an informal poll going that men prefer milk chocolate and women prefer dark chocolate. Am I right? Please leave your chocolate preference in the comments below.

By the way, these bars have to chill for at least a few hours, preferably overnight. Make your next party less stressful by preparing these the day before! Or, freeze for up to 2 months in advance and thaw overnight in the refrigerator.

NO BAKE PEANUT BUTTER BARS
NO BAKE PEANUT BUTTER BARS

INGREDIENTS:

  • 1 ½ cups brown sugar
  • 1 ¾ cups powdered sugar
  • 10 tablespoons butter, divided
  • 1 ½ cups peanut butter
  • 1 cup milk chocolate chips or semi-sweet chocolate chips

INSTRUCTIONS:

  1. Line an 8-inch or 9-inch square pan with aluminum foil (see notes).
  2. In a large microwave-safe dish, melt 5 Tablespoons butter. Stir in brown sugar, powdered sugar, and peanut butter. Mix well and press into prepared pan.
  3. Wipe out microwave-safe dish and heat chocolate chips and remaining 5 tablespoons butter for 1 minute. Stir carefully and continue to microwave in 30-second increments until smooth, stirring after each increment. Pour over peanut butter crust and spread evenly.

You can find complete recipes of this NO BAKE PEANUT BUTTER BARS in culinaryhill.com

Greek Grilled Chicken & Hummus Wrap

Greek Grilled Chicken & Hummus Wrap

Lately I’ve been thinking, I need more wraps in my life! I rarely make them and that needs to change. They are basically a big giant taco and I’m obsessed with tacos so they should be a regular on my menu. This Greek Chicken and Hummus Wrap is so easy to make yet it’s so incredibly flavorful and delicious! I opted to go with a homemade hummus because I always have everything on hand to make hummus, but if you are looking to make these quicker you can definitely just go with your favorite store-bought hummus. Then if you are wanting to go the other route and do everything from scratch you could make a homemade Greek vinaigrette to toss with the chicken. You could also make these into more of a gyro style wrap by swapping out the hummus for tzatziki, I did however love the hummus on these so try it this way at least once. I love Greek and Mediterranean food because of all it’s bright fresh flavors and these wraps are no exception to that. I loved everything about them and I’ll definitely make them again and again for an easy weeknight meal!

Greek Grilled Chicken & Hummus Wrap
Greek Grilled Chicken & Hummus Wrap

Ingredients

  • 1 1/2 lbs bonless skinless chicken breasts
  • Olive oil
  • Salt and freshly ground black pepper
  • 6 Tbsp Greek vinaigrette dressing
  • 4 (10-inch, burrito size) flour tortillas (wheat, low carb or spinach is fine)
  • 3/4 cup hummus, store-bought or homemade (homemade recipe in notes below)
  • 3 cups chopped romaine lettuce
  • 2 medium roma tomatoes, diced
  • 1 medium cucumber, peeled and diced
  • 1/2 cup (2.5 oz) feta cheese, crumbled

Directions

  1. Preheat a grilled over medium-high heat to 425 degrees. Pound chicken to an even thickness using the flat side of a meat mallet. Brush chicken breasts lightly with about 1 Tbsp olive oil, season with salt and pepper. Brush grilled grates lightly with oil, and grill chicken, rotating once halfway through cooking, until it registers 165 in center on an instant read thermometer, about 6 – 8 minutes. Transfer to a plate, cover with foil, let rest 10 minutes then dice into cubes. Transfer chicken to a bowl, pour vinaigrette over chicken and toss to evenly coat.

You can find complete recipes of this Greek Grilled Chicken & Hummus Wrap in cookingclassy.com

Slow Cooker Caramel Apple Crumble

Slow Cooker Caramel Apple Crumble

Many apologies for being absent lately. I’m sure I mentioned that my husband has been in and out of the field all month and every time he comes home, we all get sick. And by “we all” I mean the baby and I. Because that’s just the kind of luck we have.

I figured I’d update you on the exciting things that have happened since my last post. Most of it is about the dogs. You’re welcome.

Slow Cooker Caramel Apple Crumble
Slow Cooker Caramel Apple Crumble

Ingredients
For the apples:

  • 1 cup brown sugar
  • 1/2 cup granulated sugar
  • 5 large apples, peeled and cut into chunks
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon

For the topping:

  • 2/3 cup oats
  • 2/3 cup loosely packed brown sugar
  • 1/4 cup flour
  • 1/2 teaspoon cinnamon
  • 3-4 tablespoons softened butter
  • 1 teaspoon vanilla extract

Instructions

  1. In a mixing bowl, combine brown sugar, granulated sugar, apples, salt, and cinnamon. Spread onto bottom of slow cooker.
  2. Mix your crumble topping ingredients until it comes together. Sprinkle it over top of the apples. Cook on low for 4 hours, or high for 2 hours.
  3. Turn off heat and let sit, covered, for one hour to let the caramel thicken.

You can find complete recipes of this Slow Cooker Caramel Apple Crumble in fakeginger.com

Greek Lemon Chicken Soup

Greek Lemon Chicken Soup

A light and healthy recipe with bold greek flavors. Today’s Greek Lemon Chicken Soup is a great way to warm your belly on cool autumn evenings!

Every time I make soup I start thinking about childhood and family placement. With just two babies, I obviously have an oldest child and a youngest child… the responsible independent one, and the cuddly cling-on who likes to have things done for him.

Watching them makes me think back to an important lesson I learned as a child, being the fourth out of five kids in the family.

I always considered myself very average. In my mind, my oldest brother was “the smart one,” my older sister was “the artist,” my other brother was “the popular athlete,” and my younger sister was the “cute trouble maker.”

I, however, didn’t have a thing… a method for drawing attention and gaining acceptance. I wasn’t the smartest, most attractive, or most talented. So I spent a better part of my formative years being very shy and self conscious.

Before you start feeling sorry for me, let me state, I believe this did me a lot of good.

I remember as a teenager determining one day that since I didn’t seem to excel in anything particular, if I wanted something, I was just going to work harder for it than anyone else. Instead of letting this thought defeat me, I decided to take it as a personal challenge.

Greek Lemon Chicken Soup
Greek Lemon Chicken Soup

Ingredients:

  • 10 cups chicken broth
  • 3 tablespoon olive oil
  • 8 cloves garlic, minced
  • 1 sweet onion
  • 1 large lemon, zested
  • 2 boneless skinless chicken breasts
  • 1 cup israeli (pearl) couscous
  • 1/2 teaspoons crushed red pepper
  • 2 ounces crumbled feta
  • 1/3 cup chopped chive
  • Salt and pepper

Directions:

  1. Place the olive oil in a large 6-8 quart sauce pot over medium-low heat. Peel the onion. Then quarter it and slice into thin strips. Once the oil is hot, saute the onion and minced garlic for 3-4 minutes to soften.
  2. Add the chicken stock, chicken breasts, lemon zest, and crushed red pepper to the pot. Raise the heat to high, cover, and bring to a boil. Once boiling, reduce the heat to medium, then simmer for 5 minutes.
  3. Stir in the couscous, 1 teaspoon salt, and black pepper to taste. Simmer another 5 minutes. Then turn the heat off.

You can find complete recipes of this Greek Lemon Chicken Soup in aspicyperspective.com

Strawberry Shortcake Trifle

Strawberry Shortcake Trifle

This trifle was sooo good. Perfect for an Easter or spring dessert.

Strawberry Shortcake Trifle
Strawberry Shortcake Trifle

INGREDIENTS:

  • 1 angel food cake ( store bought less than one pound), cubed or torn
  • 1 package sugar-free strawberry jello
  • 2 c. boiling water
  • 16 oz. package frozen strawberries
  • 2 packages sugar-free vanilla instant pudding
  • 3 c. skim milk
  • 8 oz. Cool Whip Free
  • fresh strawberries

INSTRUCTIONS:

  1. Dissolve jello in boiling water. Remove from heat and stir in frozen berries. Refrigerate 15-20 minutes or until partially gelled. Meanwhile, whisk together the pudding with the milk until thickened. Fold in Cool Whip. Place ⅓ of the cake pieces in the bottom of a trifle dish, top with ⅓ of the jello mixture, top that with ⅓ of the pudding mixture. Repeat two more times. Garnish the top with fresh, sliced strawberries.

You can find complete recipes of this Strawberry Shortcake Trifle in pointlessmeals.blogspot.co.id