Ham, egg & cheese bread bowls by @tipbuzzfood ingredients 6 bread rolls 6 slices ham 4 eggs 1 cup chopped spinach salt and pepper to taste 12 cherry tomatoes 1 cup shredded mozzarella parsley optional instructions preheat the oven at 360f degrees. set aside a baking sheet. cut the tops off the bread rolls and reserve. remove the insides to make bowl shapes. add a slice of ham to each, pressing it down into the bowl. in a medium bowl, whisk together eggs, spinach, salt and pepper. spoon the mixture into each bowl. add shredded mozzarella cheese, press it down as it will shrink when cooked. place the top back into each roll. bake for 20-25 minutes. remove from oven and garnish with parsley and tomatoes. serve warm and enjoy!
Crispy jalapeno popper beef taquitos by @carlsbadcravings 12 medium tortillas 1 pound lean ground beef 1/2 small onion, chopped 2-4 jalapenos, seeded, deveined, diced 3 garlic cloves, minced 1 1/2 teaspoons chili powder 1 teaspoon ground cumin 1/2 teaspoon smoked paprika 1/2 teaspoon salt 1/4 teaspoon dried oregano 8 oz. cream cheese, softened 1/2 cup salsa (medium for more of a kick) 2 cups freshly grated pepper jack cheese, divided add beef, jalapenos and onions to a large skillet and cook over medium heat until onions are softened and meat is cooked through. add garlic and sauté for 30 seconds. drain off any excess f*t (if there is any). stir in all of the spices/seasonings, followed by salsa and cream cheese. heat over medium low heat until cream cheese is completely melted, stirring often. stir in 1 cup pepper jack cheese until melted. remove from heat. to assemble, add a heaping 1/4 cup filling to the bottom third of each tortilla and top with a heaping tablespoon cheese. tightly roll up tortillas. heat one teaspoon olive oil in a large nonstick skillet over medium heat (optional for extra crispiness). working in batches, add taquitos and cook, until golden brown on all sides, rotating as needed.
Banana walnut french toast by @wholefoodblog 2 slices 100% whole wheat bread 1 egg 3 tbsp f*t free milk 1/2 tsp vanilla extract 1/4 tsp cinnamon 1 packet splenda or other sweetener 1 medium banana 1/4 oz chopped walnuts 1 tbsp maple syrup heat a nonstick pan on medium low. in a shallow bowl, beat the egg well. add the milk, vanilla, cinnamon and splenda and beat until combined well. dip each piece of bread into the egg mixture and coat well on both sides - allow the bread to soak up some of the mixture but not so much that it gets soggy. cook on pan, flipping only once, until cooked through, about 2-3 mins each side. remove from heat. layer french toast with sliced banana and top with chopped walnuts and maple syrup.
Asiago chicken pasta with sun-dried tomatoes and spinach by @juliasalbumblog❤ @juliasalbumblog 1/3 cup sun-dried tomatoes with oil (2 tablespoons) 1 lb chicken breast, sliced in half, chopped 3 garlic cloves, minced salt paprika 1 cup half and half (and more) - (half milk - half cream to form a lighter cream) 1/4 teaspoon salt 1 cup asiago cheese, grated 8 oz penne pasta (use gluten free brown rice penne, for gluten free version) 2 cups fresh spinach the laughing cow cheese find the perfect snack pairing to make the most of any moment. thelaughingcow.com/snackpairings instructions use sun-dried tomatoes in oil - if the sun-dried tomatoes are too big, chop them into smaller bites. heat 2 tablespoons olive oil with sun-dried tomatoes and minced garlic on medium heat heat sun-dried tomatoes (cut them) in 2 tablespoons of olive oil and chopped garlic on medium heat. add chopped chicken b****t to the sun-dried tomatoes and oil - generously season the chicken in the skillet with salt and paprika. cook chicken until it's cooked through completely. to the same skillet with chicken and sun-dried tomatoes, add 1 cup of half and half and 1/4 teaspoon salt - bring to boil. add grated asiago cheese and stir for about 30 seconds to melt the cheese. reduce the heat from boil to simmer and continue stirring to make sure all cheese melts. at this point, if the sauce is too thick, add another 1/3 cup of half and half and stir. taste the sauce - if 1/4 teaspoon salt was not enough, add more. cook pasta according to package instructions. drain, rinse. add cooked and drained pasta to the sauce. add spinach, mix everything - cover with the lid and let the pasta sit to allow spinach to wilt, on low simmer. after spinach has wilted, stir everything together to combine, taste and add more salt, if needed.
Skinny chocolate chip banana muffins by @omgchocolatedesserts, check the blog link in bio @omgchocolatedesserts - 1 and 1/2 cups whole wheat flour 1 teaspoon baking soda 1/4 teaspoon salt 1 ½ cups mashed bananas (3 medium bananas) 4 tablespoons honey 1 tablespoon vanilla 1 teaspoon cinnamon-optional 1 tablespoon olive oil 1 large egg 1/2 cup plain greek yogurt (nonfat) 1 tablespoon soy or almond milk 1/2 cup mini chocolate chips (you can substitute with chopped nuts) instructions preheat oven to 350 f and spray 12 cup standard muffin tin or 24 cup mini muffin tin with nonstick cooking spray. i used mini muffin tin. in a bowl whisk dry ingredients: flour, baking soda, cinnamon and salt. in a large bowl mash bananas, add honey, oil, vanilla, milk, greek yogurt and egg. mix until well combined and smooth. you can use electric mixer or whisk by hand. add dry ingredients and mix (or whisk)until just combined. fold in chocolate chips. fill muffin tin with batter almost to the top. bake until the toothpick inserted in the muffin comes out almost clean (with a few crumbs attached). it takes about 20-25 minutes for regular sized muffins or 14-16 minutes for mini muffins. cool the muffins for 5 minutes in the pan then transfer to a wire rack to cool completely.
An easy on-the-go breakfast with mix-and-match toppings will make your mornings a breeze 😊👌🏽❤! by @goodful egg breakfast cups serves 6 ingredients 5 eggs salt, to taste pepper, to taste mix and match toppings: spinach, chopped tomatoes, diced onion, diced fine bell pepper, diced fine broccoli, cut into small florets parmesan cheese cheddar cheese # preparation 1. in a measuring cup, beat the eggs until smooth. set aside. 2. in a greased muffin tin, place your desired combination of fillings into each muffin cup. 3. season each cup with salt and pepper. 4. pour the beaten eggs into each muffin cup until the liquid almost reaches the top. 5. bake at 350°f/180°c for 20 minutes, until set. 6. enjoy!
Chicken and broccoli pasta with lemon cream sauce by @budgetbytes ½ lb. frozen broccoli florets ½ lb. rotini pasta 2 boneless, skinless chicken thighs (about ⅔ lb. total) salt and pepper 1 tbsp olive oil 2 cloves garlic 1 fresh lemon ½ cup chicken broth 1 cup heavy cream (try almond milk for healthier option) take the broccoli florets (thawed), chop them into smaller, bite-sized pieces. cook pasta according to directions. season both sides of the chicken thighs with a pinch of salt and pepper. heat a deep skillet over medium flame, then add the olive oil. tilt the skillet to coat the surface in oil, then add the chicken thighs. cook the thighs on both sides until golden brown and cooked through (about 5 minutes each side). remove the thighs to a cutting board and let rest. while the chicken is cooking, zest the lemon using a zester or small-holed cheese grater and mince the garlic. once the chicken has been removed from the skillet, turn the heat down to medium-low, and add the garlic. sauté the garlic for 1-2 minutes, or just until it is soft and fragrant. add the chicken broth to the skillet and stir to dissolve all the browned bits off the bottom of the skillet. add the heavy cream, about 1 tsp of the lemon zest, and 2 tbsp of the lemon's juice. stir to combine, and allow the cream to come up to a gentle simmer. simmer the sauce for a few minutes, or until it thickens slightly. taste the sauce and adjust the salt, pepper, or lemon if needed. season the sauce liberally so the flavors are not diluted once combined with the pasta, broccoli, and chicken. chop the cooked chicken into small pieces, then add it to the cream sauce in the skillet along with the drained pasta and chopped broccoli florets. stir to combine and coat everything in sauce. allow the chicken, broccoli, and pasta to heat through, then serve.
Spicy chilli prawn pasta (shrimp) by @recipe_tin❤ @recipe_tin - 180g / 6 oz fettuccine or other pasta or choice 1½ tbsp olive oil 150 - 180g / 5 - 6 oz medium prawns/shrimp, peeled and deveined 2 anchovies, whole (or ½ tsp anchovy paste) 1 garlic clove, minced ¼ cup white wine 1 tsp+ red pepper flakes 1 cup / 250ml tomato passata (note 2) 2 tsp finely grated parmesan ½ lemon ¼ cup finely chopped fresh parsley, plus more to serve instructions get all the ingredients out and ready to go - this recipe moves fast! bring a large p*t of water to the boil. add a big pinch of salt and the pasta. cook for the time per the packet minus 1 minute. scoop out a mugful of pasta cooking water before draining pasta (or transfer it straight from p*t into sauce, if you time it right). heat oil in a skillet over high heat. add prawns and cook for 30 seconds, until surface just changes from translucent to opaque. add red pepper flakes and anchovies. stir briefly, then add wine and garlic. cook for 30 seconds until wine is mostly evaporated. add tomato passata, squeeze of lemon juice, parmesan, salt and pepper. bring to simmer, turn heat down to medium and cook sauce for 1 minute, stirring frequently (don't cook for long otherwise will overcook prawns). add pasta, about ½ cup of pasta cooking water and parsley. toss gently for 1 minute (or gently stir with wooden spoon or tongs) until sauce re-thickens and it coats the pasta. adjust salt, pepper and spiciness to taste. serve immediately with more parsley.
No-bake pb chocolate coconut bars by @tiphero makes 24 bars 1 cup chunky peanut butter ½ cup coconut oil ½ cup honey 1-¼ cups dark chocolate chips 2 cups rolled oats 1 cup unsweetened shredded coconut ¾ cup chopped pecans 1 teaspoon pure vanilla extract ¼ cup unsweetened shredded coconut, toasted directions line a 8-inch-by-8-inch baking dish with parchment paper, and set aside. in a medium saucepan, combine the peanut butter, coconut oil, and honey. heat the mixture over medium-low heat until melted. add the dark chocolate chips to the peanut butter mixture, and stir until melted. add the rolled oats, the 1 cup of shredded coconut, the chopped pecans and the vanilla extract. stir until fully mixed. pour the mixture into the lined baking dish. sprinkle with the ¼ cup of toasted coconut. refrigerate for 3 to 4 hours, until firm. cut into 2-inch bars. store in the refrigerator in an airtight container.
Easy fish tacos serves 8 (makes 16 tacos) by @buzzfeedtasty ingredients cabbage slaw 3 cups green cabbage, shredded ½ cup red onion, diced 1 cup sour cream 1 lime, juiced ¼ teaspoon salt 4 tilapia filets ¼ teaspoon ground cayenne ½ teaspoon garlic powder ½ teaspoon cumin ½ teaspoon salt ½ teaspoon pepper corn tortillas garnish cilantro lime preparation 1. in a large bowl, combine green cabbage, red onion, sour cream, lime juice, and salt. chill until ready to serve. 2. in a bowl, mix cayenne, garlic powder, cumin, salt, and pepper. season each tilapia fillet on both sides with the seasoning mix. 3. over medium-high heat, cook 2 fillets at a time for 8 minutes, flipping halfway. repeat for the remaining fillets. 4. using a fork, break apart the fillets into bite-size pieces. 5. right before serving, heat the corn tortillas in the pan over high heat. remove from the pan and assemble the tacos with the cabbage slaw and tilapia. 6. garnish with cilantro and lime juice. 7. enjoy!
One pan maple mustard chicken and potatoes by @diethood❤ @diethood 4 skinless, bone-in chicken thighs 1 to 1-1/2 pounds small new potatoes, halved salt and fresh ground pepper to taste 1/3 cup brown mustard 1 tablespoon yellow mustard 1/4 cup maple syrup chopped fresh parsley, for garnish instructions preheat oven to 375f. season chicken and potatoes with salt and pepper; transfer to a nonstick pan or 12-inch skillet that is oven safe. set aside. in a small mixing bowl, combine mustards and maple syrup; whisk to combine. pour the mustard mixture over the chicken and potatoes; toss to coat. bake for 45 to 50 minutes, or until chicken is done cooking and potatoes are tender.