S'mores Bites #desserts #bites #cakes #pie #bars

Making and getting a charge out of s'mores is a late spring exemplary. In any case, what do you do in the event that you don't approach a flame pit to make them the old design way? Well you get somewhat imaginative you can utilize the flame broil, the microwave, the stove, and might I venture to state a light!

This formula for S'mores Bites fuses the 3 key fixings that everybody adores, except is much more convenient to bring to a gathering than a flame pit.

I wouldn't state they are less untidy than the first convention, maybe somewhat fancier, in which case we recommend that you eat up them with your pinky finger out and with a napkin on your lap.

This photograph demonstrates the nibbles post-preparing and during the time spent putting the chocolate squares on.

Onto the marshmallow stage, and after that they return in the stove. The 'hardest' some portion of this formula is likely pounding the graham saltines, which I did with my slap slash since I would not like to messy up my nourishment processor.

S�mores Bites #desserts #bites #cakes #pie #bars

Also try our recipe : No-Bake Cake Batter Truffles #cakes #desserts #pie #snack #rainbowcakes


  • 7 whole graham crackers (equals 1 cup), finely crushed
  • 1/4 cup powdered sugar
  • 6 tablespoons butter, melted
  • 2 (1.55 oz) milk chocolate candy bars (I used hershey's), divided into rectangles
  • 12 large marshmallows, cut in half


  1. Preheat the oven to 350�F.
  2. Finely crush the graham crackers into crumbs, using whatever method you want. I used my slap chop, but a food processor would work or even putting them in a plastic bag and smashing.
  3. Combine graham cracker crumbs, powdered sugar and melted butter into a small bowl.
  4. Evenly divide crumb mixture into each cup of a 24 cup mini muffin pan, grease slightly before using. Press crumbs down to form shallow cups.
  5. Bake 4-5 minutes or until edges are golden.
  6. While that's baking, break the candy breaks into the divided rectangle pieces. Also cut the marshmallows in half using a scissors that has been sitting in cold water.
Source : bit.ly/2MIGgkA

Read more our recipe : Berry Tiramisu Trifle Recipe #tiramisu #berry #recipes #healthydessert #cakes

Ranch Chicken #recipes #vegetarian #healthydinner #familyrecioes #food

This Ranch Chicken is one of the most flavorful chicken plans you'll ever attempt. The outside covering is firm and stuffed with flavor and within is delicate and delicious!

We LOVE this chicken! It is a major most loved at our home. My children adore it, my hubby cherishes it, and I cherish it too ?? ( Did I say love it enough? Ha!) I add this chicken to the supper menu regularly! It is firm, brimming with flavor and prepared, not singed! It is comprised of just 3 fixings: squashed Corn pieces, ground Parmesan cheddar and obviously, Ranch dressing! YUM ??

Fresh outwardly, soggy within, tasty Ranch chicken. This is a family-top choice!

Ranch Chicken #recipes #vegetarian #healthydinner #familyrecioes #food

Also try our recipe : Lasagna Soup #lasagna #healthy #dinner #spaghetti #salad

Ingredients :

  • 4 boneless, skinless chicken breasts
  • � cup butter, melted
  • 1 (1 ounce) packet Ranch dressing seasoning mix
  • 1� cups crushed corn flakes
  • ? cup grated Parmesan cheese

Instructions :

  1. Preheat oven to 375� degrees F. Spray a 9�13 glass baking dish with cooking spray.
  2. Combine the Ranch seasoning mix, the crushed Corn flakes and Parmesan cheese into a large freezer baggie.
  3. Shake well to mix all together.
  4. Dip each chicken breast into the melted butter, and then drop into the baggie. Seal the bag shut and then shake well to coat with the seasoning mix. After well coated lay chicken into the baking dish. Repeat with all of the chicken.
  5. Once all chicken has been coated, sprinkle the remaining seasoning mixture onto the tops of chicken.
  6. Bake chicken for 40 minutes. (Towards the last 15 minutes of cooking you may need to lay a piece of foil over the top to prevent from burning.)
Source : bit.ly/2y5Txew

Read more our recipe : CROCK POT CHICKEN AND GRAVY #chicken #dinner #easy #healthyrecipes #yummy

Banana and Nutella Sushi #banana #desserts #healthyrecipes #yummy #bars

Banana and Nutella Sushi Delicious, adorable, simple and speedy! Simple and solid bite! Children will love this Banana and Nutella Sushi!

Each time I need to make something pleasant, sweet and simple my decision is this Banana and Nutella Sushi. These are ideal little snacks with my preferred products of the soil.

A considerable lot of us like banana and I like them particularly in mix with Nutella or Chocolate. You needn't bother with any kitchen abilities to make this formula simply get ready right fixings and you can begin.

This formula rise your vitality and state of mind and you need just three fixings, couple of minutes and your happiness can begin. I like to eat this Banana and Nutella with my youngsters or spouse since I like to impart pleasant minutes to individuals I adore.

You need tortilla, Bananas and Nutella so you can see you needn't bother with a lot of cash to make this formula. Likewise you can make it for an extremely brief time and include strawberry or chocolate besting.

Banana and Nutella Sushi #banana #desserts #healthyrecipes #yummy #bars

Read more our recipe : The Best White Chocolate Unicorn Bark #recipe #cookies #chocolate #desserts #yummy


  • 2 Soft taco flour tortillas
  • 2 Bananas
  • 4 tablespoon Nutella


  1. Microwave tortillas on paper towel for 10 seconds to soften
  2. Spread each tortilla with 2 tablespoons Nutella
  3. Peel banana and place the banana on top of your Nutella coating
  4. Roll tortillas tightly around the banana
  5. Slice into half inch pieces like sushi
Source : bit.ly/2YvoJTn

Read more our recipe : Fluffy Coconut Flour Pancakes #pancakes #coconut #cake #dessert #recipes

Crispy Garlic Ranch Roasted Potatoes #garlic #diet #lowcarb #rosted #easy

Why has it taken me such a long time to share one of my go-to side-dish plans? Truly, no thought! I think I become involved with attempting to concoct something innovative, fun and new when truly, you're presumably most keen on the plans I make constantly. As I referenced in my Tuna Cakes blog entry, Jess and I are truly putting an accentuation on including our dependable plans. Plans that we make regularly and ones we realize you'll cherish!

My Crispy Garlic Ranch Roasted Potatoes may very well be my spouses most loved side-dish. It's normal that it appears on our supper menu week after week (we're somewhat animals of propensity). The potatoes are hurled in a custom made garlic farm flavoring made of dill, parsley, onion powder and garlic powder and cooked to firm flawlessness. Remains can without much of a stretch be warmed on a frying pan or container OR served in an egg scramble, hash or egg prepare.

Fresh Garlic Ranch Roasted Potatoes make for a straightforward and luscious, swarm satisfying side-dish. A Whole30-accommodating formula that is made with a couple of basic fixings. Have remains? Serve em' up for breakfast the following day or add them to an egg prepare.

Crispy Garlic Ranch Roasted Potatoes #garlic #diet #lowcarb #rosted #easy

Also try our recipe : Coconut Banana Paleo Cookies #desserts #cookies #paleo #banana #diet


  • 1 3/4�2 lbs. small baby red potatoes, halved
  • 3 Tbsp. ghee, melted (or butter)
  • 2 tsp. dried dill
  • 1 tsp. dried parsley or chives
  • 1 tsp. garlic powder
  • 1/2 tsp. onion powder
  • 1/2 tsp. sea salt
  • 1/4 tsp. pepper


  1. Preheat oven to 400�F.
  2. In a small bowl mix together the ghee, dill, parsley or chives, garlic powder, onion powder, salt and pepper.
  3. Pour seasoned ghee into 9�13-inch baking dish. Ghee should cover the entire bottom of dish.
  4. Place potato halves in melted seasoned ghee, cut side down. Brush the tops of the potatoes with the seasoned ghee that is pooled between the potatoes halves. Top with a sprinkle of additional sea salt.
  5. Bake for 35-40 minutes until potatoes reach desired degree of crispiness. Bottoms should be nice and golden brown and crisp.
Source : bit.ly/30QBIMH

Read more our recipe : Buffalo Chicken Stuffed Spaghetti Squash #chicken #buffalo #diet #recipe #paleo

Baked Million Dollar Spaghetti

Baked Million Dollar Spaghetti

5 from 69 votes
Yield: 9 servings
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes
Course: Main
Cuisine: American

Baked Million Dollar Spaghetti #Baked #Million #Dollar #Spaghetti
Baked Million Dollar Spaghetti

Baked Million Dollar Spaghetti is creamy with a melty cheese center, topped with meat sauce and extra bubbly cheese. Tastes like a cross between baked ziti and lasagna with half the effort!

1 pound spaghetti , cooked two minutes shy of directions and drained
1 pound ground beef
1 medium onion , chopped
2 cloves of garlic , minced
Kosher salt and pepper to taste (I used 1/2 teaspoon Kosher salt and 1/2 teaspoon black pepper)
6 cups Quick and Easy Marinara Sauce
8 ounces cream cheese , softened
3 cups shredded mozzarella cheese
parsley , chopped (optional as a garnish)

Baked Million Dollar Spaghetti #Baked #Million #Dollar #Spaghetti
Baked Million Dollar Spaghetti

Note: click on times in the instructions to start a kitchen timer while cooking.

Preheat the oven to 350 degrees.
In a large skillet add the beef, onions, garlic, salt and pepper into the pan and cook on high.
Once browned, turn off the heat, drain the liquid left in the pan and mix in one cup of the marinara sauce.
Add the cooked spaghetti to the remaining 5 cups of the marinara sauce and toss to combine.
Mix the cream cheese and 2 cups of mozzarella cheese in a bowl.
Add half the pasta/sauce to the bottom of a 9x13 pan.
Add the cream cheese mixture and top with the remaining pasta/sauce mixture.
Add the meat sauce mixture on top of the pasta and top with remaining cup of mozzarella cheese.
Cover and bake for 30 minutes.

Uncover and bake for an additional 10 minutes until cheese is melted and bubbly

Nutrition Information
Yield: 9 servings, Amount per serving: 513 calories, Calories: 513g, Carbohydrates: 39g, Protein: 24g, Fat: 27g, Saturated Fat: 13g, Cholesterol: 92mg, Sodium: 351mg, Potassium: 311mg, Fiber: 1g, Sugar: 2g, Vitamin A: 590g, Calcium: 233g, Iron: 1.9g

Fiesta Chicken Casserole

Fiesta Chicken Casserole

Fiesta Chicken Casserole is filled with chunks of chicken, tender pasta, corn, black beans, all in a one dish cheesy chicken casserole. Simple to make and a great way to use up leftover chicken or a Rotisserie chicken. 
4.31 from 39 votes

Fiesta Chicken Casserole #Fiesta #Chicken #Casserole #FiestaChickenCasserole
Fiesta Chicken Casserole

Course: Main CourseKeyword: casserole, chicken casserole, dinner recipe Prep Time: 15 minutesCook Time: 25 minutesTotal Time: 40 minutes Servings: 8 Calories: 356kcal Author: Jessica

2 cups uncooked spiral pasta
1 cup sour cream
1 cup salsa
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1 can (15 oz) corn (drained)
1 can (15 oz) black beans (drained & rinsed)
2 cups cooked shredded/chunked chicken
2 cups shredded cheese

Fiesta Chicken Casserole #Fiesta #Chicken #Casserole #FiestaChickenCasserole
Fiesta Chicken Casserole

Heat oven to 350 degrees. Prepare a 9x13 baking dish and spray with cooking spray. Set aside. 
Cook pasta according to package directions. Don't forget to salt the pasta water. I use about 1 teaspoon salt. 
While pasta is cooking, combine sour cream, salsa, cumin, garlic powder, and onion powder in a large mixing bowl.
Drain the pasta when it's done cooking and add into the sour cream mixture. Stir to combine. Add in the corn, black beans, chicken, and 1 cup of the shredded cheese. Stir together to combine. 
Pour into the baking dish and sprinkle the remaining cheese on top. Cover with tin foil and cook for 20 minutes. 
Take the tin foil off and let cook an additional 5 minutes. Garnish with green onions, tomato, and avocado slices if wanted. 

I have found that it works best to use some of the fresh salsa that you can find in the produce area of the grocery store, instead of the jarred salsa on the shelves. You of course can use the jarred salsa, I just think the fresh salsa tastes better and does not seem to have as much liquid in the salsa. 
Calories: 356kcal | Carbohydrates: 34g | Protein: 23g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 63mg | Sodium: 456mg | Potassium: 500mg | Fiber: 5g | Sugar: 5g | Vitamin A: 674IU | Vitamin C: 4mg | Calcium: 202mg | Iron: 2mg

CROCKPOT CHICKEN & MUSHROOMS #diet #healthydiet #keto #mushroom #chicken

A tasty supper alternative! This Crockpot Chicken and Mushrooms Recipe is without dairy, gluten free and ideal for eating regimens like Whole 30 and 21 Day Fix!

My stewing pot has a spot on my kitchen counter where it remains. I attempt to utilize it in any event 5 times each week, some of the time more. I am a bustling mother, and my time is critical to me and my family. Since I utilize my simmering pot so much I like to have assortment. This Crockpot Chicken and Mushrooms brings precisely that to the table!

This basic and delightful dinner is incredible in light of the fact that you can serve this Crockpot Chicken and Mushrooms over noodles, rice, potatoes, or even with a plate of mixed greens. This formula is sans gluten and dairy free making it ideal for weight control plans like Whole 30 and multi day Fix!

CROCKPOT CHICKEN & MUSHROOMS  #diet #healthydiet #keto #mushroom #chicken

Also try our recipe : KETO CHICKEN TENDERS #diet #whole30 #healthy #paleo #chicken
Ingredients :

  • 1 1/2 lbs Chicken Breasts
  • 2 tbsp olive oil
  • 16 ounces mushrooms (sliced)
  • 1 onion (diced, medium)
  • 2 cloves garlic (minced)
  • 1 1/2 cups chicken broth
  • 2 tbsp cornstarch
  • salt and pepper ( to taste)
  • fresh parsley (chopped ; optional)

Instructions :

  1. In a medium skillet, add oil and chicken. Cook on medium-high heat and sear until brown, flip, and brown the other side. Place in slow cooker.
  2. In the same pan, add onion and saute until tender. Add to slow cooker.
  3. Place the mushrooms, garlic, and parsley in an even layer over the chicken and onions in the slow cooker. Pour in chicken broth and sprinkle with salt and pepper and cook on low for 4 hours.
  4. Remove the chicken from the slow cooker, and add cornstarch to the juices and mushrooms. Whisk until smooth. Return chicken to slow cooker and cook until the gravy is thick about 20 minutes.
  5. Serve over rice or pasta!
Source : bit.ly/2YpikZO

Read more our recipe : Crispy Garlic Ranch Roasted Potatoes #garlic #diet #lowcarb #rosted #easy

One Pot Buffalo Chicken Tortellini

One Pot Buffalo Chicken Tortellini

One Pot Buffalo Chicken Tortellini is a simple 20 minute weeknight dinner! You'll love the chicken tortellini with buffalo sauce, ranch, and melty cheese!

5 from 14 votes
Course: Main CourseCuisine: AmericanPrep Time: 5 minutesCook Time: 15 minutesTotal Time: 20 minutesServings: 6Calories: 350kcal

One Pot Buffalo Chicken Tortellini #One Pot #Buffalo #Chicken #Tortellini
One Pot Buffalo Chicken Tortellini

2 Tablespoons Butter
1 Clove Garlic, Minced
2 Tablespoons Flour
2 1/2 Cups Chicken Broth
2 Cups Shredded Chicken
1 (20 Ounce) Package Refrigerated Cheese Tortellini
1/2 Cup Buffalo Wings Sauce, I use Frank's Red Hot
1/2 Cup Ranch Dressing
2 Cups Shredded Cheese, We use Cheddar and Mozzarella

One Pot Buffalo Chicken Tortellini #One Pot #Buffalo #Chicken #Tortellini
One Pot Buffalo Chicken Tortellini

Melt the butter in a large pan over medium heat.  Add the garlic to the melted butter, and stir for about 30 seconds.  Add the flour and whisk until smooth, about 1-2 minutes.
Gradually pour the chicken broth into the pot while whisking constantly.  Allow the broth to cook for about 2 minutes, until just slightly thickened.
Add the tortellini to the pan and bring to a boil.  Cook for 4 minutes, stirring often to ensure all of the tortellini is cooked through.
Add the shredded chicken, buffalo sauce, ranch dressing, and 1 cup of the cheese to the pot and stir well.  Top the tortellini mixture with the remaining cup of cheese, cover the pot with a lid for 2-3 minutes, until cheese is melted.

NOTE:  For best results, I recommend using freshly shredded cheese right off of the blog instead of pre-shredded, it melts down much more smoothly.


Grandma's American Goulash

A saucy American ground beef & pasta dish laden with a blend of cheeses and simmered to savory perfection.
3.94 from 73 votes

Course: Main Course, PastaCuisine: AmericanPrep Time: 10 minutesCook Time: 50 minutesTotal Time: 1 hourServings: 8Calories: 603kcal


2 lbs ground beef
2 cloves garlic, minced
1 large white onion, diced
2 1/2 cups water
1/2 cup beef broth
1/3 cup extra virgin olive oil
2 15 oz cans tomato sauce
2 15 oz cans diced tomatoes
1 tbsp Italian seasoning
3 bay leaves
2 1/2 cups cavatelli pasta
1 cup shredded mozzarella cheese
1/2 cup shredded cheddar cheese
salt & pepper, to taste


Heat a dutch oven over medium high heat, add the ground beef, olive oil, garlic, & onions and stir everything together, breaking the meat up as you go- cooking until the meat is browned and cooked through. Drain, and return the mixture to the pot.
Stir in the water, broth, both tomatoes, Italian seasoning, and bay leaves. Lower the heat, bringing the mixture to a simmer. Cover, and let cook for 20 minutes, stirring occasionally.
Stir in the pasta, cover, and continue simmering an additional 30 minutes- stirring occasionally, until the pasta's cooked through.
Remove the bay leaves, and salt & pepper, to taste. Stir in the mozzarella cheese until evenly combined.
Serve immediately, scooping into bowls, and topping with the shredded cheddar.

recipe adapted from My Incredible Recipes
Calories: 603kcal | Carbohydrates: 34g | Protein: 30g | Fat: 38g | Saturated Fat: 13g | Cholesterol: 99mg | Sodium: 272mg | Potassium: 460mg | Fiber: 2g | Sugar: 2g | Vitamin A: 175IU | Vitamin C: 1.4mg | Calcium: 167mg | Iron: 3.2mg

EARL GREY TEA LATTE #drink #tea #cocktail #latte #vanilla

Despite the fact that I typically love winter, this (nearly) destined to be over season was unquestionably not my companion. The temperatures dropped an abundant excess for my preferences and we scarcely observe any sun beams for a considerable length of time. This sort of climate sort of gets me down and next to working, I needed to fill my time with things I truly love. Furthermore, parts and heaps of hot beverages  just to ensure I would endure this winter in one piece.

I had this sack of Whittard Chelsea  Earl Gray Tea that a portion of our companions brought to us from London some time back, that sat on one of our racks in the kitchen. It just stayed there unopened. Why? Since I truly adored its bundle :) I realize it sounds insane, yet it's valid! It had a lovely vintage-ish box that looked too beautiful to possibly be opened and a silver plated injecter that I completely venerated!

In all honesty, everything that has 'latte' in it sort of interests me

What's more, when I found that you can likewise add lavender to this Earl Gray Tea Latte (London Fog), presently great blend, I realized I needed to open my container as quickly as time permits!

What's more, indeed, lavender is the mystery fixing I'm adding to this stunning latte! :) One that will likewise add a French curve to the entire idea and will make it much increasingly fragrant and exquisite.

EARL GREY TEA LATTE  #drink #tea #cocktail #latte #vanilla

Also try our recipe : Holiday Punch #punch #drink #healthy #fresdrink #cocktail

Ingredients :

  • 1 cup strong Earl Grey tea:
  • 1 cup water
  • 1-2 teaspoon Earl Grey loose leaf tea OR 1-2 Earl Grey tea bags
  • 1/2 teaspoon dried lavenderr (the secret ingredient)
  • 1/2 teaspoon brown sugar (or other sweetener)
  • 1/3 cup warm milk of choice
  • 1/4 tablespoon vanilla extract
  • blender with super powers

Instructions :

  1. Bring the water to boil and add the Earl Grey tea and the lavender. Add the sugar and let steep for 5-10 minutes.
  2. Strain the tea leaves and the lavender.
  3. Pour the tea, the warm milk and the vanilla into your blender and blend on high speed (a few seconds->a minute, depending on your blender's super powers) until you get a creamy and foamy mixture.
  4. Pour it in your favorite cup and enjoy it warm, on a regular basis 
Source : bit.ly/2ZVe69D

Read more our recipe : Fresh Squeezed Lemonade #drink #lemonade #fresh #delicious #party




This Lemon garlic butter shrimp with zoodles is an easy and simple shrimp recipe that cooks in one skillet in just 10 minutes. Guaranteed to impress!


1 pound (450g) raw medium shrimp, peeled and deveined
4 medium zucchini
1 tablespoon olive oil
4 tablespoons softened butter, or ghee, divided
4 garlic cloves, finely chopped
1 teaspoon Italian seasoning
Pinch of red pepper flakes
Juice of 1/2 fresh lemon
1/4 cup (60ml) chicken or vegetable stock (or white wine)
Hot sauce of your choice, to taste (we used Sriracha)
Salt and fresh cracked pepper, to taste
1/4 cup chopped fresh parsley, for garnish



1. To prepare this lemon garlic butter shrimp recipe with zucchini noodles: Wash and trim the ends of the zucchini. Make the zucchini pasta using a spiralizer or julienne peeler and set aside.

2. Heat 1 tablespoon oil and 2 tablespoons butter in a large skillet over medium-high heat. Add the shrimp in one layer and sprinkle with salt and pepper. Cook shrimp for one minute without stirring, so the bottom of the shrimps get slightly browned.

3. Add the chopped garlic, Italian seasoning, and red pepper flakes and then stir the shrimp for another minute or two to cook shrimp the other side. Transfer the grilled shrimp to a shallow plate.

4. In the same pan, add remaining butter, lemon juice, chicken or vegetable stock, and hot sauce to the pan. Bring the sauce to a simmer for 2-3 minutes, stirring regularly.

5. Stir in the zucchini noodles and cook until done, about 2 minutes, stirring regularly. Allow the sauce to reduce a bit if it�s too watery. Add the grilled shrimp back to the pan and stir for another minute. Serve immediately your shrimp zucchini noodles with lemon slices, extra parsley, and pepper. Enjoy!

Carb Free Lasagna Stuffed Chicken Breasts for Clean Eating #dinner #familyrecipes #eating #lasagna #lowcarb

Carb Free Lasagna Stuffed Chicken Breasts for Clean Eating #dinner #familyrecipes #eating #lasagna #lowcarb

Preheat the broiler to 375 degrees f. what's more, splash, or brush a heating dish with cooking oil. Utilizing a sharp blade cut a profound pocket into the side of every chicken bosom.

Season with a bit of ocean salt, dark pepper, oregano, garlic and include a modest shower of olive oil. Utilizing your hands rub the seasonings/oil into the chicken great. In a little bowl whisk the egg together with ricotta cheddar, parmesan, new parsley, thyme, 2 Tablespoons of basil, and a touch of ocean salt and pepper. Whisk well to consolidate blend.

Stuff the ricotta blend similarly into every chicken front pocket that you made, at that point delicately place the stuffed bosoms into the readied dish. Spoon marinara equally over the chicken bosoms.

Spread with a top, or foil and heat for around 25-30 minutes, or until chicken is cooked through. Mastermind the mozzarella cuts over every chicken bosom and heat revealed for an extra 2 minutes, or until cheddar is melty. Sprinkle with new cleaved basil and appreciate!

Carb Free Lasagna Stuffed Chicken Breasts for Clean Eating #dinner #familyrecipes #eating #lasagna #lowcarb

Also try our recipe : Grilled Shrimp Kebab #shrimp #kebab #dinner #healthyrecipe #food

Ingredients :

  • 4 chicken breasts about 6 ounces each
  • 1 Tbsp dried oregano
  • 2 fresh garlic cloves, minced
  • 1 cup all-natural marinara sauce 
  • 1 free range egg
  • 1 cup ricotta cheese
  • 1/4 cup shredded fresh parmesan cheese
  • 4 thin mozzarella slices
  • 2 Tbsps chopped fresh parsley
  • 1 Tbsp fresh thyme leaves 
  • 4 Tbsps fresh chopped basil, divided
  • sea salt and fresh ground black pepper 

Instructions :

  1. Preheat the oven to 375 degrees f. and spray, or brush a baking dish with cooking oil.
  2. Using a sharp knife cut a deep pocket into the side of each chicken breast.
  3. Season with a touch of sea salt, black pepper, oregano, garlic and add a tiny drizzle of olive oil. Using your hands rub the seasonings/oil into the chicken very well.
  4. In a small bowl whisk the egg together with ricotta cheese, parmesan, fresh parsley, thyme, 2 Tablespoons of basil, and a pinch of sea salt and pepper. Whisk well to combine mixture.
  5. Stuff the ricotta mixture equally into each chicken breast pocket that you created, then gently place the stuffed breasts into the prepared dish.
  6. Spoon marinara evenly over the chicken breasts.
  7. Cover with a lid, or foil and bake for about 25-30 minutes, or until chicken is cooked through.
  8. Arrange the mozzarella slices over each chicken breast and bake uncovered for an additional 2 minutes, or until cheese is melty.
  9. Sprinkle with fresh chopped basil and enjoy! 
Source : bit.ly/2KT79Q8

Read more our recipe : Twice Baked Sweet Potato Puffs #paleo #baked #diet #healthydinner #potato

Instant Pot Butter Beef

Instant Pot Butter Beef

Instant Pot Butter Beef #InstantPot #Butter #Beef
Instant Pot Butter Beef

Instant Pot butter beef recipe is my favorite keto roast recipe because it is full of flavor thanks to the ranch and Italian dressing plus butter and banana peppers, tender to eat and perfect over mashed cauliflower or potatoes for people not on low-carb diets. #Keto #InstantPot #Butter #Beef #LowCarb
4.55 from 20 votes

Course: EntreeCuisine: AmericanKeyword: Butter Beef, Keto Instant Pot Beef RoastPrep Time: 10 minutesCook Time: 1 hourTotal Time: 1 hour 10 minutesServings: 6 servingsCalories: 580kcal


3 lb beef roast such as a chuck or arm roast
1 tablespoon olive oil
2 tablespoons ranch dressing seasoning mix
1 pint jar pepper rings, drained with 1/4 cup of juice reserved
2 tablespoons zesty Italian seasoning mix
8 tablespoons butter
1 cup water

Instant Pot Butter Beef #InstantPot #Butter #Beef
Instant Pot Butter Beef 

Turn the Instant Pot or pressure cooker to saute or brown. Place the one tablespoon of olive oil in the bottom of the pot when it is hot. Sear both sides of the roast in the pot.
Turn the pot off and pour the water, seasoning mixes, pepper rings, reserved juices on top of the beef roast. Place the stick of butter on top of the roast.

Lock the lid onto the Instant Pot. Seal the valve. Manually set the time for 60 minutes of pressure. For larger roasts, it could take 90 minutes.
When the cooking is complete, you can either allow for natural release or use the quick release. Cut up the beef with a salad sheers or break apart with forks.
Serve with pureed cauliflower or mashed potatoes.

Calories: 580kcal | Carbohydrates: 4g | Protein: 44g | Fat: 44g | Saturated Fat: 21g | Cholesterol: 197mg | Sodium: 883mg | Potassium: 753mg | Sugar: 1g | Vitamin A: 496IU | Calcium: 43mg | Iron: 5mg