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  • Parmesan Chicken Alfredo Recipe By @saltandlavender —— Ingredients: 2 chicken breasts, cut in half lengthwise Salt & pepper, to taste Flour 2 eggs, lightly beaten Breadcrumbs 1 cup parmesan cheese, divided 1 tablespoon olive oil (add more if needed) 1 cup cream 1 tablespoon butter Juice of 1/2 lemon (about 1 tbsp) 4 cloves garlic, minced 4 ounces uncooked fettuccine —— Instructions: Preheat oven to 400F and move the rack to the middle position. Butterfly the chicken and then cut it in half lengthwise so you have 4 thinner pieces. Sprinkle with salt & pepper. Get 3 bowls ready - one with the flour (start with about 1/4 cup and top up as needed), one with the eggs, and one with the breadcrumbs (start with 1/2 cup and top up as needed) and half the parmesan cheese. Dip the chicken in the flour, followed by the egg and then the breadcrumbs. Boil a salted pot of water and cook the pasta according to package directions. Add the oil to a heavy, oven-proof skillet on medium-high heat. When the oil is hot, add the chicken and cook for 4 minutes/side or until golden. If the pan starts to smoke excessively, turn the heat down. Take the chicken out of the pan and set aside on a plate. Add the cream, butter, lemon juice, garlic, and remaining parmesan cheese to the pan. Give it a good stir & add the chicken back in. Pop the pan in the oven for 10 minutes or until the chicken is fully cooked through and the sauce has thickened up a little. When the chicken is done and the pasta is about ready, take the chicken out of the pan. Slice it up if you wish. Toss the pasta with the sauce (add in a little pasta water if desired) then top each bowl with the chicken. Serve immediately.
  • Best. Ratatouille. Ever. 😍🤤 By: @tastemade
  • 👉🏼PESTO CAULI GNOCCHI, seared scallops + shrimp, broccoli and baby bella 🤩There’s nothing quite like a home cooked meal, right? Have a good Sunday guys ❤️ —— cauliflower gnocchi (Drizzle a bit of avocado oil on a pan, I use nonstick sapphire pan, then cook gnocchi on medium to high heat for 1-2 minutes or until crispy. Add a few tablespoons of water, cover with a lid and cook 6-8 minutes. Once done cooking, toss in a little pesto (recipe a few posts back), nutritional yeast + pepper. Serve with wild seared scallops and shrimp seasoned with garlic & herb seasoning, chili pepper + freshly squeezed lemon. Pair with steamed broccoli and sauteed baby Bella. Enjoy! By @fitandwellmedgal
  • SHEET PAN BRUSCHETTA CHICKEN By @damn_delicious —— Ingredients: 4 boneless, skinless chicken breasts Kosher salt and freshly ground black pepper, to taste 16 ounces baby red potatoes, halved 2 tablespoons olive oil 3 cloves garlic, minced 1 teaspoon dried thyme 1/2 teaspoon dried oregano 1/2 teaspoon dried basil 1/3 cup freshly grated Parmesan 4 ounces fresh mozzarella cheese, cut into 4 slices . Bruschetta: 2 cups cherry tomatoes, halved 2 tablespoons olive oil 1 tablespoon balsamic vinegar 2 cloves garlic, minced 1/4 cup basil leaves, chiffonade Kosher salt and freshly ground black pepper, to taste —— Instructions: Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray. To make the bruschetta, combine tomatoes, olive oil, balsamic vinegar, garlic and basil in a medium bowl; season with salt and pepper, to taste. Set aside. Season chicken with salt and pepper, to taste. Place chicken in a single layer onto one side of the prepared baking sheet. Place potatoes onto the opposite side of the prepared baking sheet in a single layer. Add olive oil, garlic, thyme, oregano, basil and Parmesan; season with salt and pepper, to taste. Gently toss to combine. Place into oven and bake until the chicken is cooked through and the potatoes are golden brown and crisp, about 20-25 minutes. Top chicken with mozzarella during the last 10 minutes of cooking time. Serve immediately, topped with bruschetta.
  • Trying to eat fewer carbs? Try these zucchini enchilada roll-ups 💪 —— Ingredients: 2 cups shredded chicken, cooked 1 teaspoon salt 1 onion, diced 1 red bell pepper, diced 1 jalapeño, diced 2 cups shredded monterey jack cheese, divided 1 teaspoon garlic powder 1 tablespoon paprika 1 teaspoon chili powder 1 teaspoon salt ½ teaspoon pepper 1 lime, juiced 1 cup red enchilada sauce 4 zucchinis fresh cilantro, chopped, for garnish —— Instructions: In a bowl mix together chicken, onion, red bell pepper, jalapeno, 1 cup of Monterey Jack (100 g), enchilada sauce, lime juice, garlic powder, chili powder, salt, pepper. Mix thoroughly and set aside until ready to use. With a peeler, peel slices of zucchini vertically. Once you can no longer peel a whole slice of zucchini peel the rest into smaller strips and save for zoodles! Preheat the oven to 400˚F (200˚C). Spread chicken mixture on to a slice of zucchini and roll into a tight spiral. Place in a greased springform pan and bake for 15 minutes. Sprinkle with the rest of the cheese and bake for 10 more minutes until cheese has melted. Transfer to a plate and sprinkle with cilantro. Serve immediately. Enjoy! By @buzzfeedtasty #lunchbox #mealprep #mealplan #madaboutfood #foodstagram #eatrealfood #fuelyourbody #goodmoodfood #eattherainbow #healthyish #buzzfeedfood #huffposttaste #food52grams #eatwellbewell #eeeeeats #makesmeswhole #bonappetit #thenewhealthy #feedfeed #intuitiveeating #organicfood #healthyfood #cleaneating #cleaneats
  • CHILI LIME CHICKEN BURGERS WITH AVOCADO SALSA By: @laughingspatula Serves: 4 —— INGREDIENTS: 1 1/2 pound ground chicken 95/5 1 small chopped red pepper about 1/2 cup 1 chopped anaheim pepper green bell would work as well 1/2 lime, juiced 1/2 teaspoon salt 1/4 teaspoon ground black pepper 1/4 cup bread crumbs - optional use if your ground chicken is too moist . Chili Seasoning: 1 teaspoon chili powder 1 teaspoon ground cumin 1/4 teaspoon salt 1/8 teaspoon ground pepper . Avocado Salsa: 1 large ripe avocado, smashed 1/2 lime, juiced 1 large pinch of chili seasoning —— INSTRUCTIONS: Combine all chili seasoning ingredients in a small bowl and set aside. Combine all burger ingredients and shape into 4 patties. (if you find your ground chicken a little on moist side, add 1/4 to a 1/3 cup of bread crumbs). Season the top of your burgers with 3/4 of the seasoning mix. Saving the remainder for your avocado salsa. Heat grill pan to medium high heat and cook burgers for about 4-5 minutes on each side or until cooked through and meat thermometer reaches 165 degrees. Combine mashed avocado, lime and remaining seasoning. Taste. More salt, pepper, spices? . Cover and store in fridge until ready to use. The lime will keep it nice and green. Top burgers with avocado salsa and serve with or without your favorite bun!
  • Maple-Mustard Skillet Chicken By @cookingclassy —— Ingredients: 4 (6 oz) boneless, skinless chicken breasts Salt and freshly ground black pepper 1 Tbsp olive oil 2 Tbsp unsalted butter 2 tsp minced garlic (2 cloves) 1/3 cup low-sodium chicken broth or white wine 3 Tbsp real maple syrup 1 Tbsp stone ground mustard* 1 Tbsp dijon mustard 1 tsp minced rosemary, parsley or thyme (optional) —— Instructions: Pound chicken with the flat side of a meat mallet to even out their thickness. Season both sides with pepper and lightly with salt. Heat olive oil in a 12-inch skillet over medium-high heat. Add chicken and sear on both sides until cooked through, about 6 minutes per side. Transfer chicken to a plate. Add butter to same skillet. Reduce heat to medium, add garlic and saute until golden brown, about 30 seconds. Pour in chicken broth and scrape up browned bits. Add in maple syrup and both mustards. Let mixture simmer until slightly thickened, about 2 minutes. Return chicken to pan. Spoon sauce over chicken and garnish with herbs if desired. *A whole grain dijon mustard may be used in place of using two kinds of mustard. I just keep both kinds on hand.
  • NEED NEED NEED this Creamed spinach STUFFED salmon 😍 —— INGREDIENTS: 4 (6-oz.) salmon fillets Kosher salt Freshly ground black pepper 1/2 (8-oz.) block cream cheese, softened 1/2 c. shredded mozzarella 1/2 c. frozen spinach, defrosted 1/4 tsp. garlic powder Pinch red pepper flakes 2 tbsp. butter Juice of 1/2 lemon —— INSTRUCTIONS: Season salmon all over with salt and pepper. In a large bowl, mix together cream cheese, mozzarella, spinach, garlic powder, and red pepper flakes. Using a paring knife, slice a slit in each salmon to create a pocket. Stuff pockets with cream cheese mixture. In a large skillet over medium heat, heat oil. Add salmon skin side down and cook until seared, about 6 minutes, then flip salmon. Add butter and squeeze lemon juice all over. Cook until skin is crispy, another 6 minutes. Serve warm #Delish #salmon by @delish
  • Crockpot Pot Roast By @chelseasmessyapron —— Ingredients: 3 pounds boneless beef chuck roast, cut into chunks 1 tablespoon kosher salt 2 teaspoons black pepper 4 tablespoons extra virgin olive oil, divided 1 medium yellow onion, sliced 6 cloves garlic, minced 2 tablespoons Tuscan-Style Seasoning Blend 1 tablespoon Worcestershire sauce 1 cup red wine OR you can substitute with additional beef stock 3 cup low-sodium beef stock 2 cups baby carrots 2 pounds baby red potatoes, cut in half or quarters if large 2 tablespoons cornstarch 1/4 cup water —— Instructions: Cut the beef into 3-inch chunks and season with salt and pepper. Warm 2 tablespoons of the olive oil in a large Dutch oven over medium-high heat. Once you can feel the heat when you hold your hand 6 inches above the pot, place the roast pieces in the pot. Brown the pieces on all sides, 2-3 minutes per side. Don't skip this step. We are adding layers of flavor here. Once the roast is nicely seared with a good crust, remove it from the Dutch oven and place it in your slow cooker. Add the remaining 2 tablespoons of olive oil and the sliced onions to the Dutch oven and cook until the onions are translucent, 3 to 4 minutes. Add the garlic and cook for about 30 seconds. Sprinkle in the seasoning blend and add the Worcestershire sauce. Stir to combine. Pour in the wine. Deglaze the pan by scraping up the browned bits at the bottom of the pan with a wooden spoon or spatula as it bubbles. Pour in the beef stock. Stir to combine, and then add the contents of the pot into the slow cooker. Cover and cook for 5 hours on high. Add the carrots and potatoes halfway through the cook time. Remove the roast and vegetables from the slow cooker and place them on a serving dish. Tent with foil. Ladle the cooking liquid into a 4-quart saucepan and bring it to a boil over medium-high heat. Combine the cornstarch and water in a small bowl and whisk until completely smooth to create a slurry. Pour the slurry into the pot and stir. Boil the gravy until thickened, 3 to 5 minutes. Taste for seasoning, and add salt and pepper as necessary. Serve the pot roast and veggies with the gravy on the side.