This is truly the perfect weeknight dinner. The sauce only takes a few minutes to prep then you just throw it in the crock pot for 5-7 hours. The chicken thighs shred easily and taste amazing on a bun or a wrap with coleslaw or …
I love pasta dishes loaded with veggies, cheese, and flavor. This dish combines chicken, a marinara sauce homemade and packed with herbs, zucchini, fresh mozzarella, and is topped with shredded cheeses. You can alternate the zucchini for chopped spinach if you prefer. Ingredients: 1-2 chicken …
I was craving cookies, but I wasn’t in the mood for the traditional chocolate chip cookies I make all the time. These cookies combine toffee bits, chocolate chips, and a chocolate cookie base to make a truly scrumptious snack.
Ingredients:
¾ cup all purpose flour
¼ cup chocolate protein powder
½ teaspoon baking soda
½ teaspoon salt
3 tablespoons cocoa powder
½ cup unsalted butter at room temperature
6 tablespoons granulated sugar
6 tablespoons light brown sugar
1 egg
½ teaspoon vanilla extract
8 ounce package toffee bits
1 cup semi-sweet chocolate chips
Directions:
Preheat oven to 375 degrees and line a large baking sheet with parchment paper.
Whisk flour, protein powder, baking soda, salt, and cooca powder in a medium bowl.
Add butter, granulated sugar, and brown sugar to a stand mixer and mix on medium until soft and creamy.
Add vanilla extract and egg to the stand mixer and continue to mix scraping down the edges of the bowl.
Gradually add the flour mixture and scrape down the edges of the bowl.
Reduce the speed to low and add the toffee bits and chocolate chips.
I used my medium size cookie scooper to form 20 balls you can form smaller balls if you like bite size cookies.
The larger cookies baked for 12 minutes. Then I pulled the parchment paper off the hot baking sheet and let the cookies rest for 10 minutes before transferring to a cooling rack. Reduce baking time to 8 minutes if you prefer smaller cookies.
Traditional Italian stuffed shells are one of my favorite all time foods, so when I saw this twist on stuffed shells I thought why not? These shells are stuffed with ground turkey, peppers, onion, plain nonfat Greek yogurt, and Mexican blend cheese over a bed …
I was first exposed to chocolate gravy on a trip to North Carolina for my husband’s family reunion. Chocolate gravy is traditionally served over biscuits, but I prefer waffles and French toast. Tonight I made chocolate gravy over French toast on brioche bread with strawberries, …
This is an easy weeknight comforting family dinner. The chicken and carrots under a layer of biscuits taste delicious and will be enjoyed by kids and adults alike. I served this with broiled asparagus topped with cheddar for me and macaroni and cheese for the kids.
Ingredients:
1 large chicken breast diced
1 tablespoon Montreal chicken seasoning (or other seasoning)
4 large carrots sliced
1 medium onion sliced
2 stalks celery diced
2 tablespoons fresh parsley
2 teaspoons paprika
¼ cup stone ground cornmeal
¼ cup flour
16 ounces chicken stock
One 16.3 ounce tube refrigerated biscuit dough
Salt and pepper to taste
Directions:
Heat a nonstick pan over medium heat and spray with olive oil spray.
Add chicken, carrots, onions, and celery and cook stirring often until the chicken is cooked through.
Meanwhile cut biscuits into fourths.
Mix cornmeal and paprika in a large bowl.
Toss biscuits in the cornmeal mixture.
Once the chicken is cooked add the chicken broth and flour and mix in.
Top with biscuit pieces. Cook with lid covering for 25 minutes.
This dinner was so delicious!! The spice from the chorizo mixed with heavy cream, cauliflower gnocchi, and fresh bell peppers mixed to form an incredible combination of flavors and textures. Ingredients: 6-8 ounces ground chorizo 3 bell peppers diced 6 scallions diced 2 cloves garlic …
This soup is loaded with vegetables, but it is so delicious you won’t even realize it. I used tortellini stuffed with chicken and prosciutto, but you can use any type of tortellini you enjoy. Ingredients: 1 medium onion chopped 1 garlic clove minced 4 carrots …
This cake was so moist and delicious you would never know it was made with finely shredded zucchini and applesauce. The hot fudge filling made this so decadent it was irresistible to anyone who passed by. The aroma from the combined cake and chocolate buttercream filled the house with the delectable scent of rich chocolate.
Ingredients:
Cake-
1 Devil’s food chocolate cake mix
1 finely shredded zucchini (do not drain any liquid)
2/3 cup unsweetened applesauce
3 large eggs
1 cup semi-sweet chocolate chips
Filling-
1 jar hot fudge heated
Chocolate Buttercream-
½ cup unsalted butter at room temperature
1 cup cocoa powder
3 cups confectioners sugar
1 cup nonfat milk
½ tablespoon vanilla extract
Directions:
Preheat oven to 350 degrees and spray a 9×13 cake pan with nonstick spray.
Mix all ingredients for cake in a stand mixer until combined scraping down the edges of the bowl a few times.
Pour cake mixture into the cake pan.
Bake 30-40 minutes until the cake is set and a toothpick inserted in the center comes out clean.
Immediately use a large icing tip or wooden spoon to make holes.
Microwave the hot fudge in 30 second intervals until it is warm and liquid enough to pour. Use a spoon to fill each hole with hot fudge.
Let the cake cool completely.
Whip all ingredients for the buttercream in a stand mixer starting on medium and gradually increasing the speed. Adjust amount of milk as needed to reach the desired consistency.
If you are looking for a quick and simple dinner recipe that will add vegetables to your diet then this is a recipe to try. Simply roast broccoli or a vegetable of your choice. Then add the roasted vegetables with shredded cheese over French bread, …