Outrageous Meatball Parm

Outrageous Meatball Parm

If you love meatballs, then you need to make this. Like now! Such an easy dish yet so outrageously packed with flavor. Even my oldest son ate this and that speaks volumes! I melted freshly grated parmigiano-reggiano on top but you can use any shredded cheese you like. I used my rockcrok pot from Pampered Chef to make these because it is safe for the stove top and the broiler. If you don’t have anything that is safe for both, just be sure to switch your meatballs into a broiler safe dish to melt the cheese. Serve with a side of pasta for a perfect dinner.

Outrageous Meatball Parm
Outrageous Meatball Parm

Hugs & Cookies Meatball Ingredients:

  • 1 1/2 pounds ground beef (85% lean)
  • 1 cup bread crumbs (I used Aleia’s GF brand)
  • 1 cup grated Parmesan cheese
  • 2 eggs
  • salt to taste
  • 1 Tablespoon milk

Directions:

  1. Sauce of your choice (approx two 24-oz jars)
    Parmigiano-Reggiano or Mozzarella cheese to top it off with!
  2. Mix all of the above ingredients and form your meatballs-not too large. I made 27 meatballs. Pan fry to brown them. Don’t worry about cooking them through-they will finish cooking in the oven. Preheat oven to 375.
  3. Pour some sauce in the bottom of your dish. Lay meatballs on top of the sauce. Cover with more sauce. Bake covered for 30 minutes. (Make sure they are cooked through. Uncover and dress the top up with lots of cheese! It should be covered with cheese!!! Broil for a few minutes until melted and bubbling. Serve with pasta and use the extra sauce.

You can find complete recipes of this Outrageous Meatball Parm in hugsandcookiesxoxo.com

BLT BALSAMIC CHICKEN AVOCADO & FETA SALAD

BLT BALSAMIC CHICKEN AVOCADO & FETA SALAD

BLT Balsamic Chicken Avocado & Feta Salad is a delicious twist to a BLT in salad form, with a balsamic dressing that doubles as a marinade! You won’t even miss the bread in this mega loaded salad.

Aside from the avocado and feta and crispy bacon in this bowl of epic-ness, the balsamic dressing / marinade / gift from the salad gods is everything. If you love all the salads on my blog so far, this one is right up there with the best of them.

The dressing has so many flavours packed into it, that when you fry your chicken with it AND dress your salad with the rest of it, you won’t know what to do with yourself. No only does it contain the obvious balsamic and olive oil, get ready for your mind to be blown with a sprinkle of Italian herbs, a kick of garlic and a hint of honey. You will be table top dancing, along with your taste buds.

By the way, there is balsamic in there 👇 I swear, sunk right at the bottom. I wanted to capture those herbs sitting at the top. When you whisk it together, it’s a whirlpool of balsamic lava lamp.

With all of you guys writing in telling me how much you’re loving these dressing / marinade salads, and how much they’re making your lives easier, and some of you even demanding MORE SALADS…..this one will NOT disappoint you, or your anti-salad husbands or boyfriends or children or family or parents or friends or neighbours…..or whoever you’re sharing this with. That’s if you’re sharing, of course.

The chicken gets marinaded in some of the dressing to keep the easy merriment going. Then pan-fried to crispy, golden, tender, juicy deliciousness.

BLT BALSAMIC CHICKEN AVOCADO & FETA SALAD
BLT BALSAMIC CHICKEN AVOCADO & FETA SALAD

INGREDIENTS

Balsamic Dressing / Marinade:

  • ⅓ cup balsamic vinegar
  • ¼ cup olive oil
  • 2 tablespoons water (or more oil if you wish)
  • 2 teaspoons Italian seasoning
  • 2 teaspoons minced garlic
  • 1 teaspoon honey
  • ¼-1/2 teaspoon salt (adjust to your tastes)
  • 4 skinless and boneless chicken thigh fillets (or breast fillets)

Salad:

  • 5 ounces |150g bacon, diced and trimmed of all fat
  • 8 cups mixed salad lettuce leaves (or Romaine | Cos lettuce leaves)
  • 2 tomatoes, chopped
  • 1 red onion, thinly sliced
  • 1 avocado, sliced
  • ¼ cup crumbled feta cheese
  • extra Italian seasoning
  • salt and pepper, to taste

INSTRUCTIONS

  1. Whisk balsamic dressing / marinade ingredients together until well combined. Pour 2-3 tablespoons into a shallow bowl. Add the chicken thighs and coat evenly. Season with salt and pepper; set aside for 10 minutes while the frying bacon.
  2. Fry bacon until crisp in a skillet over medium-high heat. Wipe pan over with paper towel.

You can find complete recipes of this BLT BALSAMIC CHICKEN AVOCADO & FETA SALAD in cafedelites.com

RANCH CHICKEN

RANCH CHICKEN

We LOVE this chicken! It is a big favorite at our house. My kids love it, my hubby loves it, and I love it too 🙂  ( Did I say love it enough? Ha!) I add this chicken to the dinner menu often! It is crispy, full of flavor and baked, not fried! It is made up of only 3 ingredients: crushed Corn flakes, grated Parmesan cheese and of course, Ranch dressing! YUM 🙂

RANCH CHICKEN
RANCH CHICKEN

INGREDIENTS

  • 3-4 boneless, skinless chicken breasts
  • 1/4 cup butter, melted
  • 1 (1 ounce) packet Ranch dressing seasoning mix
  • 1 cup crushed Corn flakes
  • 1/2 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- 45 minutes. (Towards the last 15 minutes of cooking you may need to lay a piece of foil over the top to prevent from burning.)

You can find complete recipes of this RANCH CHICKEN in life-in-the-lofthouse.com

Avocado, Onion and Tomato Salad

Avocado, Onion and Tomato Salad

This simple tomato salad is an easy side dish for any dinner or makes a great lunch.

Avocado, Onion and Tomato Salad
Avocado, Onion and Tomato Salad

Ingredients

  • 1 large tomato, sliced in thick slices
  • ½ avocado, sliced
  • 2 slices red onion, I prefer mine nearly shaved
  • 6 cherry tomatoes, halved
  • sprig of fresh tarragon
  • 1 T fruity olive oil, the best you can afford
  • ½ tsp champagne vinegar

Instructions

  1. Put tomatoes, avocado and sliced onion on a small plate, sprinkle with tarragon leaves and dress with the olive oil and vinegar. Add kosher or sea salt and some pepper to taste. The olive oil is really the key and main flavor so add more to taste and make sure its good and fruity to complement the freshness of the other ingredients.

You can find complete recipes of this Avocado, Onion and Tomato Salad in foodiecrush.com

BAKED HONEY MUSTARD CHICKEN

BAKED HONEY MUSTARD CHICKEN

Savory, juicy chicken baked in a zesty honey mustard sauce! Perfect for serving with your favorite veggies over noodles or rice.

Tell me you are fans of honey mustard sauce. Because I am a big fan. There are few things I would pour a boat-load of honey mustard sauce on. But then I’m a sauce person. The kind that needs fries with my ketchup and about a gallon of ranch for my chicken tenders.

So yeah, I love me some honey mustard sauce.

This is one of the easiest weeknight dinners I’ve ever made. All you have to do is whisk together a few ingredients for your sauce, pour it over the chicken, and let it bake for about 40 minutes. Ta-da! Juicy, savory chicken covered in a honey mustard glaze – a perfect, healthy chicken dish for serving along with your favorite veggies!

BAKED HONEY MUSTARD CHICKEN
BAKED HONEY MUSTARD CHICKEN

INGREDIENTS

  • 4 boneless skinless chicken breasts, pounded to even thickness
  • ½ cup honey
  • ½ cup yellow mustard
  • ½ teaspoon Italian seasoning
  • salt and pepper to taste
  • ½ teaspoon garlic powder
  • 1 teaspoon paprika

INSTRUCTIONS

  1. Preheat oven to 350 degrees and lightly grease a baking dish.
  2. In a medium bowl whisk together honey, mustard, Italian seasoning, salt and pepper, garlic powder, and paprika.
  3. Toss chicken in the sauce to coat and place in your prepared dish. Pour remaining sauce over the chicken.

You can find complete recipes of this BAKED HONEY MUSTARD CHICKEN in lecremedelacrumb.com

LEMON PARMESAN CRUSTED SALMON

LEMON PARMESAN CRUSTED SALMON

Lemon parmesan crusted salmon is a beautiful dish and gourmet enough to serve for fine dining evening at home or special event like an intimate dinner for someone special.

Salmon is always  a dish I like to serve when I’m entertaining and want to cook something a little special. This salmon dish has a delicious crispy lemon parmesan topping made from panko breadcrumbs. With the addition of fresh dill which pairs beautifully with salmon.

LEMON PARMESAN CRUSTED SALMON
LEMON PARMESAN CRUSTED SALMON

Ingredients

  • Four 6 ounce salmon filets
  • 4 teaspoons dijon mustard
  • 1/4 + 1/2 teaspoon salt
  • 1/8 + 1/4 teaspoon ground black pepper
  • 1 1/2 cups panko breadcrumbs
  • 1 tablespoon fresh lemon zest
  • 1 cup parmesan cheese, grated
  • 2 tablespoons fresh dill, finely chopped
  • 3 tablespoons unsalted butter, melted
  • 1 tablespoon olive oil
  • 1 tablespoon vegetable oil

Instructions

  1. Preheat oven to 425 degrees F.
  2. Line the salmon filets up on a cutting board.
  3. Brush the tops with a thick layer of dijon mustard and sprinkle with 1/4 teaspoon salt, 1/8 teaspoon pepper and 1/2 of the lemon zest.
  4. To a mixing bowl add the panko, lemon zest, parmesan,dill, 1/2 teaspoon salt & 1/4 teaspoon pepper.
  5. To a small bowl mix the melted butter and olive oil. Stir into the breadcrumbs.
  6. Add the breading in a thick layer to each of the filets, pressing into the mustard.
  7. Add the vegetable oil to an ovenproof heavy griddle pan or skillet over medium heat.

You can find complete recipes of this LEMON PARMESAN CRUSTED SALMON in culinaryginger.com

CHICKEN TORTILLA LETTUCE WRAPS

CHICKEN TORTILLA LETTUCE WRAPS

Lettuce wraps at PF Chang’s are so good. They’re a favorite for my family and a must-order item.

Since I love Mexican food, I worked some Mexican flair into what’s normally an Asian dish.

Soft butter lettuce (you could also use romaine) cradles taco-seasoned chicken, juicy tomatoes and corn, crisp bell peppers, and cheese.

The wraps are topped with bright cilantro and seasoned tortilla chips. There’s so much flavor and texture in every bite. I tend to overstuff my wraps to pack in as many flavors and textures as I possibly can, but tender butter lettuce doesn’t exactly allow for that and sometimes I have wrap breakage. There are worse things.

You can customize the wraps by incorporating ingredients black beans, salsa, guacamole, sour cream, or your favorite taco fixings.

The wraps are an easy party appetizer and people love creating their own wraps. Or make them for a fast, fun, and healthy dinner or lunch. They’re ready in 10 minutes and a crowd favorite.

CHICKEN TORTILLA LETTUCE WRAPS
CHICKEN TORTILLA LETTUCE WRAPS

INGREDIENTS:

  • 2 tablespoons olive oil
  • 1 pound boneless skinless chicken breasts, cut into small pieces
  • 3 tablespoons taco seasoning (I use reduced sodium, medium heat)
  • 1 head butter lettuce
  • 1 medium tomato, diced small (I used Roma, vine-ripened or cherry tomatoes may be substituted)
  • 1/2 cup red bell pepper, diced small
  • 1/2 cup corn (I used frozen, fresh may be substituted)
  • 1 cup shredded cheese (I use a Mexican blend with monterey Jack and cheddar)
  • 1/4 cup fresh cilantro leaves, finely minced
  • 1/2 cup seasoned tortilla chips, crushed (I crush Doritos in my palm)
  • 1/2 cup canned black beans, drained and rinsed, optional
  • 1 medium Hass avocado, peeled and diced or make into guacamole, optional
  • salsa, optional for garnshing
  • sour cream, optional for garnishing

DIRECTIONS:

  1. To a large skillet, add the olive oil, chicken, and cook over medium-high heat for about 4 minutes, flipping and stirring intermittently so all sides cook evenly. After the chicken has cooked through, evenly sprinkle with taco seasoning and stir to evenly coat. Cooking time will vary based on thickness of chicken breasts and sizes of pieces. Allow chicken to rest in pan off the heat while you prep the remaining ingredients.
  2. Peel off the leaves of the butter lettuce from the core and stack them on a plate.

You can find complete recipes of this CHICKEN TORTILLA LETTUCE WRAPS in averiecooks.com

DELICIOUS CAULIFLOWER FRIED RICE

DELICIOUS CAULIFLOWER FRIED RICE

Cauliflower Fried Rice – Healthy, low-carb, and seriously tasty! Tastes so much like the Chinese takeout but without the guilt. Perfect healthy side dish

Ever since I discovered that cauliflower can replace bread, potatoes, and rice, I am hooked! I can enjoy that same texture and flavor without the guilt. Plus, this Cauliflower Fried Rice is quicker to make that the full carb version.

The beauty of this particular Cauliflower Fried Rice recipe is that you can make it in the oven or on the stove. So use whatever method is easier for you.

I am a huge fan of Chinese food but I know how many calories each dish has. So I try to avoid it whenever I can. Now I can satisfy my cravings with less calories and with high-quality ingredients.

DELICIOUS CAULIFLOWER FRIED RICE
DELICIOUS CAULIFLOWER FRIED RICE

Ingredients

  • 1 large head of cauliflower chopped
  • 1 clove garlic minced
  • 1/2 shallots minced
  • 1/2 cup of frozen peas and carrots thawed
  • 1/2 cup of frozen corn thawed
  • 2 Tablespoons of sesame oil or olive oil
  • 2 Tablespoons soy sauce

Instructions

  1. Preheat oven to 375 Degrees Fahrenheit
  2. Chop the cauliflower into small florets and put them into a food processor
  3. Pulse until it’s small and looks like rice
  4. You may need to scrape the sides of the food processor once
  5. In a bowl combine the cauliflower rice, sesame oil, garlic, shallots
  6. Spread the cauliflower on a large baking sheet and roast for 8 minutes. Spread again and roast for another 8 minutes

You can find complete recipes of this DELICIOUS CAULIFLOWER FRIED RICE in livingsweetmoments.com

APPLE, WHITE CHEDDAR, AND SPINACH SALAD WITH HONEY-APPLE CIDER VINAIGRETTE

APPLE, WHITE CHEDDAR, AND SPINACH SALAD WITH HONEY-APPLE CIDER VINAIGRETTE

Apples and cheddar just go together. I’ve always loved the combination.

It’s Monday and time to think about staring the week off on a healthy note after some Superbowl party indulgences.

There are so many wonderful textures and flavors in every bite you can’t help but like it. It’s filling, satisfying, and healthy.

Hearty spinach, crisp juicy apples, salty cheese, chewy orange-flavored dried cranberries, and Fisher Natural Sliced Almonds for extra crunch. February is heart health month and Fisher has nine products certified by the American Heart Association as heart healthy.

I made a simple shake-it-together vinaigrette that’s tangy-yet-sweet from the apple cider vinegar, honey, and mustard. It coats each and every bite perfectly.

Dressings can make or break salads and this one is a keeper. If you have extra, it’ll keep airtight in the fridge for a week.

Salads may not be quite as fun to eat as Oreo Cream Cheese Brownies and warm Chocolate Chip Cookies, but they’re reality if you want to fit into your clothes.

Honestly though this is the food I crave day in, day out.

APPLE, WHITE CHEDDAR, AND SPINACH SALAD WITH HONEY-APPLE CIDER VINAIGRETTE
APPLE, WHITE CHEDDAR, AND SPINACH SALAD WITH HONEY-APPLE CIDER VINAIGRETTE

INGREDIENTS:

Salad

  • about 6 cups fresh spinach
  • 1 large apple, cored and sliced very thin (try Envy, Gala, Fuji, or similar)
  • 1 cup grated aged white cheddar
  • 1/2 cup dried orange-flavored cranberries (I use Trader Joe’s; plain dried cranberries may be substituted)
  • 1/2 cup Fisher Natural Sliced Almonds

Honey-Apple Cider Vinaigrette

  • 1/4 cup olive oil
  • 1/4 cup honey
  • 1/4 cup apple cider vinegar
  • 2 teaspoons mustard (I like either dijon or honey mustard)
  • 3/4 teaspoon salt, or to taste
  • 3/4 teaspoon black pepper, or to taste

DIRECTIONS:

  1. Salad – To a large bowl or platter, add all ingredients in the order listed; set aside.
  2. HoneyApple Cider Vinaigrette – In a small glass jar or container with a lid, add all ingredients, put the lid on and shake vigorously until combined; taste vinaigrette and tweak as necessary to taste. Drizzle over salad, toss to combine, and serve immediately. If you don’t use all the vinaigrette, extra will keep airtight in the fridge for up to 1 week.

You can find complete recipes of this APPLE, WHITE CHEDDAR, AND SPINACH SALAD WITH HONEY-APPLE CIDER VINAIGRETTE in averiecooks.com

Baked Lemon Chicken & Brussels

Baked Lemon Chicken & Brussels

I suggest doing South Beach with a friend or a significant other. That way you can torture yourself each day when you get on the scale to find that your partner is losing more weight and losing it much faster than you. My fiance steps on the scale every morning first thing every to find that somehow, somewhere the day before a pound of fat has lost it’s way. Then it’s my turn to step on the scale. Grrrrr…. that’s the sound I’ve been making while my fiance just stands there grinning. Men! They always lose weight faster than women.

I must disclose that I lost 25 lbs. on South Beach in three months. Now I’m trying to lose 10 more pounds. This is the last 10 pounds that will put me back at the weight I maintained all through my twenties. You know back when we really didn’t appreciate how skinny we actually were. So obviously this is going to take some patience on my part, and I’m willing to do it.

So far my fiance has lost 3 lbs. That’s a pound a day! Me? The scale says I’ve lost 1 pound! Nine more to go!

Even if you’re not on South Beach, you have to whip up this recipe! It packs lots of lean protein and tons of flavor!

Baked Lemon Chicken & Brussels
Baked Lemon Chicken & Brussels

Ingredients:

  • 1 lb. chicken breasts
  • 1/2 onion
  • 3 cloves garlic
  • 1 cup chicken stock
  • 1 lemon
  • 1 lb. brussel sprouts
  • 2 tbsp. olive oil
  • salt and pepper to taste

Instructions:

  1. Preheat oven to 350 degrees.
  2. In large cast iron skillet (or oven proof skillet) heat 2 tbsp. olive oil on medium-high. Salt and pepper the chicken breasts and add to the skillet. Once you add them, don’t touch them. Let them brown 3 to 4 minutes per side. Then flip once and let them brown the same amount of time on the other side. Then remove from skillet. You will continue cooking them in the oven.
  3. Turn the heat down to medium, and add chopped onions to the skillet. Let saute a few minutes then add the garlic. Add brussel sprouts (I like to chop them in half) and let saute and begin to get nice color on them. Add 1 cup chicken stock and zest and juice of one lemon. Stir to combine.
  4. Add chicken breast back to the pan moving them around until they are sunk into the bottom of the pan.
  5. Place entire skillet in oven and bake 12-15 minutes depending on how large of a chicken breast. Once the juices run clear the chicken is done.

You can find complete recipes of this Baked Lemon Chicken & Brussels in bootsupyall.blogspot.co.id