HOW TO MAKE CHICKEN PARMESAN ZUCCHINI BOATS | FOOD RECIPES

HOW TO MAKE CHICKEN PARMESAN ZUCCHINI BOATS | FOOD RECIPES

Stuffed zucchini boats filled with the flavors of chicken parmesan. This low carbohydrate, high protein meal will leave you feeling satisfied!

I love swapping out the processed ingredients in recipes for whole fruits and vegetables!
That was the idea for these chicken parmesan zucchini boats. Instead of having a fried piece of chicken on a bed of pasta, this recipe calls for sautéed ground chicken served in hollowed out zucchini. It gets the chicken parmesan essence from mixing pasta sauce into the chicken. And, of course, the whole thing gets covered in mozzarella and parmesan cheese.

You can see some of my other fruit and vegetable swaps in these recipes: Cranberry Tuna Salad on Apple Slices, and Greek Stuffed Cucumbers with Chicken and Yogurt Sauce.

To make this recipe, start by cutting some zucchini in half. Use a spoon to scrape the seeds and the middle out of the zucchini, creating zucchini boats.

Brown some ground chicken in a skillet. Stir in some garlic and pasta sauce. Then, spoon the chicken mixture into the zucchini boats.

HOW TO MAKE CHICKEN PARMESAN ZUCCHINI BOATS | FOOD RECIPES

HOW TO MAKE CHICKEN PARMESAN ZUCCHINI BOATS | FOOD RECIPES
HOW TO MAKE CHICKEN PARMESAN ZUCCHINI BOATS | FOOD RECIPES

INGREDIENTS :

  • 4 medium zucchini (about 1¾ pounds)
  • 1 lb. ground chicken
  • ¼ tsp. salt
  • ¼ tsp. ground black pepper
  • 2 garlic cloves, minced
  • 1 cup pasta sauce
  • ¼ cup grated parmesan cheese
  • ½ cup shredded mozzarella cheese
  • Optional: sliced fresh basil for topping

INSTRUCTIONS :

  1. Preheat oven to 400 degrees F. Spray a 9×13 inch baking dish with cooking spray.
  2. Place a large non-stick skillet over medium-high heat.
  3. Add the chicken and break it apart with a spoon.
  4. Add the salt and pepper.
  5. Cook for 8 to 10 minutes, until chicken is cooked through.
  6. Stir occasionally and break down the chicken into small chunks.
  7. Reduce the heat to low.
  8. Add the garlic to the chicken.
  9. Cook 1 minute stirring often.
  10. Add the pasta sauce.
  11. Cook 3 minutes, stirring occasionally.
  12. As the chicken cooks, cut the zucchini in half, lengthwise.
  13. Use a spoon to scoop the seeds and center out of each zucchini half, leaving a ¼ inch thick zucchini boat.
  14. Place the zucchini in the baking dish cut-side up.
  15. Spoon the chicken mixture into the zucchini boats.
  16. Press the mixture down into the zucchini using the back of the spoon.
  17. Sprinkle the zucchini evenly with the parmesan, then the mozzarella cheese.
  18. Cover the baking dish with foil. Bake for 35 minutes.
  19. Sprinkle with fresh basil and serve.

You can find complete recipes of this CHICKEN PARMESAN ZUCCHINI BOATS in thewholesomedish.com

HOW TO MAKE THE BEST SOUR CREAM CHEESECAKE | FOOD RECIPES

HOW TO MAKE THE BEST SOUR CREAM CHEESECAKE | FOOD RECIPES

Cheesecake is a New Year’s family tradition. As is my grandmother always knocking over a huge thing of soda. Or pop. Or whatever you call it. I grew up in northern Indiana and always said “pop,” but I’ve lived in various south and southwest states for over a decade and my vernacular has changed to “soda.”

I can’t say our New Year’s Eve is ever really rock’in but it’s fun to us nonetheless. As a kid it was always at grandma’s house with pizza, cherry 7Up, and the aforementioned cheesecake. As a so-called grown responsible adult our NYE depends on whether or not the hubs has to get up for work the next morning (at 4 a.m. poor guy). On the years he doesn’t work we go all crazy and drink chocolate milk til we’re silly.

I promise we’re not nearly as lame as I make us sound!  Despite meeting in a bar (totally unoriginal), we never think to drink.  It’s not in the house and my grocery bill is high enough that I never want to add to it.  So I over-indulge in things like chocolate milk and crazy awesome sour cream cheesecake.  It has the most amazing texture and depth of flavor.  Think New York style cheesecake but better.  Yet so simple to make!

HOW TO MAKE THE BEST SOUR CREAM CHEESECAKE | FOOD RECIPES

HOW TO MAKE THE BEST SOUR CREAM CHEESECAKE | FOOD RECIPES
HOW TO MAKE THE BEST SOUR CREAM CHEESECAKE | FOOD RECIPES

INGREDIENTS :

  • Chex crust or GF cookie crust prepared in 9-inch spring form pan (If not doing the Chex crust I recommend
  • 1½ cups GF shortbread cookie crumbs plus 2-3 tbsp butter for a wonderful crust)
  • 3 8-ounce packages of cream cheese, softened
  • 14-ounce can sweetened condensed milk
  • 4 large eggs
  • 8-ounces sour cream
  • 1 tablespoon vanilla extract

INSTRUCTIONS :

  1. Preheat oven to 350 degrees; place pan of water on lowest rack in oven – this helps prevent the cheesecake from cracking during baking.
  2. In large mixing bowl beat cream cheese until fluffy.
  3. Gradually beat in sweetened condensed milk until smooth.
  4. Beat in eggs, one at a time, then sour cream and vanilla.
  5. Pour into 9-inch spring form pan.
  6. Bake 50-55 minutes until edges are light golden brown.
  7. The center will still be very slightly soft.
  8. Let cool, then refrigerate at least 4 hours to chill completely before serving.

You can find complete recipes of this THE BEST SOUR CREAM CHEESECAKE in recreatinghappiness.com

How To Make Tuna Patties | Food Recipes

How To Make Tuna Patties | Food Recipes

Tuna patties! All you have to do is say these two words and I’m flooded with childhood memories. We kids are only a few feet high, have tiny feet, scabbed knees, and boundless energy. In between chasing each other around the dining room table we are squealing to our mother, “We’re having tuna patties!”

We were enthusiastic about food, to say the least. And always hungry. Back then, this was one of my mother’s go-to dishes. No idea what her recipe was, and it’s been so long since she’s made them, it’s long forgotten. This recipe is as close as I can come to what I remember, probably with a few added flourishes.

How To Make Tuna Patties | Food Recipes

How To Make Tuna Patties | Food Recipes
How To Make Tuna Patties | Food Recipes

INGREDIENTS :

  • 2 6-ounce cans tuna
  • 2 teaspoons Dijon mustard
  • 1/2 cup white bread torn into small pieces
  • 1 teaspoon lemon zest
  • 1 Tbsp lemon juice
  • 1 Tbsp water (or liquid from the cans of tuna)
  • 2 Tbsp chopped fresh parsley
  • 2 Tbsp chopped fresh chives, green onions, or shallots
  • Salt and freshly ground black pepper
  • A couple squirts of Crystal hot sauce or tabasco
  • 1 raw egg
  • 2 Tbsp olive oil
  • 1/2 teaspoon butter

INSTRUCTIONS :

  1. Drain tuna:
  • Drain the liquid from the tuna cans.
  • If you are using tuna packed in water, reserve a tablespoon of the tuna water, and
  • add a teaspoon of olive oil to the tuna mixture in the next step.
  1. Mix tuna with mustard, bread, zest, lemon juice, water, parsley, chives, hot sauce, salt, pepper, egg:
  • In a medium bowl, mix together the tuna, mustard, torn white bread, lemon zest, lemon juice, water, parsley, chives, and hot sauce.
  • Sprinkle on salt and freshly ground black pepper.
  • Taste the mixture before adding the egg to see if it needs more seasoning to your taste.
  • Mix in the egg.
  1. Form into patties, chill:
  • Divide the mixture into 4 parts.
  • With each part, form into a ball and then flatten into a patty.
  • Place onto a wax paper lined tray and chill for an hour.
  • (You can skip the chilling if you want, chilling just helps the patties stay together when you cook them.)

You can find complete recipes of this Tuna Patties in simplyrecipes.com

How To Make Gluten Free New York Times Chocolate Chip Cookies | Food Recipes

How To Make Gluten Free New York Times Chocolate Chip Cookies | Food Recipes

These gluten free New York Times Chocolate Chip Cookies taste exactly like the famous crispy-outside-chewy-inside cookies published (in gluten-containing form, of course) by the New York Times in 2009. You just won’t believe how good they are!

Well well well. Yesterday was National Chocolate Chip Cookie Day (who knew? who cared? me!) yet here I am, a day late and a dollar short, posting a new recipe for gluten free New York Times Chocolate Chip Cookies now. Of course, it’s not my recipe, really.

But this is precisely the sort of recipe that would have been solidly off-limits before writing Gluten-Free on a Shoestring Bakes Bread. Before Bakes Bread, there was no gluten free bread flour. A.B.B. (after Bakes Bread), we have gluten free bread flour. Boom!

These are the cookies to scale. They are not for the faint of heart.
If you’re not familiar with the Famous New York Times Chocolate Chip Cookies, they’re made with a combination of bread flour and cake flour. We make bread flour like we do with our new gluten free breads and we make cake flour the way everyone does: with a combination of about 80% all purpose (gluten free) flour + 20% cornstarch.

The dough really does benefit from being chilled for 24 to 72 hours. But if you can’t hack the wait, how about you chill half the dough and bake off half the dough? Just a thought. You’re still the boss.

How To Make Gluten Free New York Times Chocolate Chip Cookies | Food Recipes

How To Make Gluten Free New York Times Chocolate Chip Cookies | Food Recipes
How To Make Gluten Free New York Times Chocolate Chip Cookies | Food Recipes

INGREDIENTS :

  • 3/4 cup (105 g) all purpose gluten free flour (I used my mock Better Batter)
  • 1/4 teaspoon xanthan gum (omit if your blend already contains it)
  • 1 1/2 tablespoons (14 g) cornstarch
  • 7/8 cup (122 g) Gluten Free Bread Flour*
  • 5/8 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon kosher salt
  • 1/2 cup + 2 tablespoons (120 g) granulated sugar
  • 10 tablespoons (140 g) packed light brown sugar
  • 10 tablespoons (140 g) unsalted butter, at room temperature
  • 1 egg (60 g) at room temperature, beaten
  • 1 teaspoon pure vanilla extract
  • 10 ounces bittersweet chocolate disks
  • Coarse salt, for sprinkling

*BREAD FLOUR NOTES

  • 1 cup (140 g) Gluten Free Bread Flour, as discussed more fully on pages 8 to 10 of GFOAS Bakes Bread,
  • contains 100 grams Mock Better Batter all purpose gluten free flour (or Better Batter itself) + 25 grams whey protein isolate (I use NOW Foods brand) + 15 grams Expandex modified tapioca starch.
  • For a calculator that helps you build the flour without math, please see my Gluten Free Flour page.
  • If you would like to use Ultratex 3 in place of Expandex, please see #6 on my Resources page for instructions.

INSTRUCTIONS :

  1. In a large bowl, place the all purpose flour, xanthan gum, cornstarch, bread flour, baking soda, baking powder, salt and granulated sugar, and whisk to combine well.
  2. Add the light brown sugar, and whisk again to combine, working to break up any lumps in the brown sugar. Create a well in the center of the dry ingredients and add the butter, egg and vanilla, mixing to combine after each addition.
  3. The dough will be thick.
  4. Add the chocolate disks, and mix until they are evenly distributed throughout.
  5. Wrap the cookie dough tightly in plastic wrap, and refrigerate ideally for 24 to 72 hours.
  6. On baking day, preheat your oven to 350°F.
  7. Line three large rimmed baking sheets with unbleached parchment paper.
  8. Divide the dough into 9 balls, each about 3 1/2 ounces (the size of generous golf balls), and place them at least 6 inches apart from one another on the prepared baking sheets.
  9. Sprinkle the tops lightly with coarse salt, and place in the preheated oven.
  10. Bake until golden brown all over but still soft toward the center (18 to 20 minutes).

You can find complete recipes of this Gluten Free New York Times Chocolate Chip Cookies in glutenfreeonashoestring.com

HOW TO MAKE CAPRESE BALSAMIC CHICKEN RECIPE | FOOD RECIPES

HOW TO MAKE CAPRESE BALSAMIC CHICKEN RECIPE | FOOD RECIPES

Easy Balsamic Chicken recipe with a caprese twist! Chicken breasts are cooked until tender in a flavorful balsamic sauce then topped with mozzarella, basil & tomato. Low carb and gluten free!

If you follow me on Instagram, you know that I got to spend the weekend before last in Palm Springs with some of my favorite girlfriends! It was ridiculously fun.

I felt guilty about leaving since I had just (no, seriously JUST) come home from Chicago the day before and Santa Barbara the weekend before that (THREE trips in ONE week, guys!). My husband is a good sport and let me go.

So when I was in Palm Springs, I was chatting with my friend Emily on the way to the outlets and she was telling me about a recipe that her family loves. She said it wasn’t the healthiest but maybe I could fix it and give it a YHE spin. 😉 So I took the challenge. Of course I did! Her recipe was for balsamic chicken sandwiches. Sandwiches sound amazing but add unnecessary carbs. So I threw the sandwich idea aside.

Also, her recipe had a lot of brown sugar in the balsamic sauce. I subbed Truvia Brown Sugar Blend in its place and the sauce was ah.maz.ing. I pan cooked the chicken and let it simmer in the sauce until cooked through and tender and then I baked it with a slice of mozzarella cheese, a sprig of basil and a slice of tomato on top. My boys absolutely loved this balsamic chicken recipe!

The chicken is tender and the caprese combo on the top is like icing on the cake. It adds so much flavor. If you try one dinner on YHE, try this! It is so delicious!

HOW TO MAKE CAPRESE BALSAMIC CHICKEN RECIPE | FOOD RECIPES

HOW TO MAKE CAPRESE BALSAMIC CHICKEN RECIPE | FOOD RECIPES
HOW TO MAKE CAPRESE BALSAMIC CHICKEN RECIPE | FOOD RECIPES

INGREDIENTS :

  • 2 lbs. chicken breasts (about 5-6 pieces)
  • salt and pepper
  • 3 Tbsp. olive oil
  • 2-3 cloves minced garlic
  • 1 cup low sodium-chicken broth
  • ½ cup balsamic vinegar
  • 3 Tbsp. Truvia Brown Sugar Blend (or about 6 Tbsp. brown sugar)
  • sliced tomato
  • sliced mozzarella
  • fresh basil

INSTRUCTIONS :

  1. In between two pieces of plastic wrap, pound chicken breasts to ½” thick. (Mine were large, so I cut them in half).
  2. Salt and pepper both sides.
  3. Heat oil in saucepan on medium-high.
  4. Brown chicken on both sides.
  5. Reduce heat to medium-low and add garlic.
  6. Cook until garlic is tender, being careful not to burn it.
  7. Add broth, balsamic and Truvia.
  8. Turn heat up to medium-high and simmer for 10-12 minutes, covered until chicken is cooked through.
  9. Preheat broiler. Line baking sheet with parchment.
  10. Place each chicken piece on baking sheet.
  11. Place a sprig of basil on top of each breast then cover with a slice of mozzarella.
  12. Broil until cheese is slightly melted.
  13. Add tomato slice on top.
  14. Heat again until tomato is warm and cheese is melted.
  15. Serve as is or with a little extra sauce from the pan drizzled on top.
  16. Enjoy!

You can find complete recipes of this CAPRESE BALSAMIC CHICKEN RECIPE in yummyhealthyeasy.com

HOW TO MAKE PUMPKIN BREAKFAST COOKIES | FOOD RECIPES

HOW TO MAKE PUMPKIN BREAKFAST COOKIES | FOOD RECIPES

These healthy Pumpkin Breakfast Cookies make a nutritious and grab-and-go breakfast that tastes like fall! This gluten-free and clean eating breakfast treat is made with wholegrain oats, cranberries, pumpkin seeds and honey.

In the 2 years since posting this wonderful recipe for the first time, it has quickly become the most popular recipe on this site! Mainly thanks to Pinterest! There is not much to be improved or updated on this post. The recipe in ON SPOT! I’ve remade them many times since without changing anything.

Even 2 years later, I still love the images – the lighting was awesome that day. These were some of my first food photos that I truly loved. Maybe I could take slightly better ones now, but the difference would be minimal. And I want to hold on to these almost for nostalgic reasons.

The only one thing this post was missing was a video! Which is hereby remedied. I am leaving the rest of the post and the recipe unadulterated for you below. I have never been a fan of cooking first thing in the morning or making any breakfast that involves a lot of prep.

And some days I am especially happy to have my breakfast already waiting in the fridge. I am not a morning person, still some mornings are harder than others. Like the morning after a night of my baby Olivia randomly deciding to wake up no less than 6(!) times for no obvious reasons.

Or when I went to bed waayy later than I should have either because I was working, binge-watching Netflix, or finishing just one more chapter of a book. It’s on those super-rough mornings that I could hug myself for having prepared some make-ahead breakfast like these breakfast cookies (or awesome overnight oats).

They are like having a bowl of yummy oatmeal with lots of mix-ins only without the bowl. The convenient cookie shape offers itself for breakfast on-the-go.

HOW TO MAKE PUMPKIN BREAKFAST COOKIES | FOOD RECIPES

HOW TO MAKE PUMPKIN BREAKFAST COOKIES | FOOD RECIPES
HOW TO MAKE PUMPKIN BREAKFAST COOKIES | FOOD RECIPES

INGREDIENTS :

  • ¼ cup Spectrum® coconut oil, melted
  • ¼ cup honey
  • 1 cup rolled old-fashioned oats
  • 1 cup quick cooking oats
  • ⅔ cup unsweetened, dried cranberries
  • ⅔ cup pumpkin seeds
  • ¼ cup ground flaxseed
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon sea salt
  • ½ cup pumpkin puree
  • 2 eggs, beaten

INSTRUCTIONS :

  1. Preheat oven to 350 F. Line a baking sheet.
  2. In a small bowl warm Spectrum® coconut oil and honey (either microwave, inside preheating oven or on the stove top).
  3. In a large bowl combine both kinds of oats, cranberries, pumpkin seeds, ground flax, pumpkin pie spice and salt.
  4. Add pumpkin puree, eggs and warmed coconut oil and honey.
  5. Stir until fully combined.
  6. Drop about ¼ cup sized scoops of the mixture onto a cookie sheet and flatten (cookies won’t spread while baking).
  7. Bake for about 15-20 minutes until edges are lightly browned.
  8. Let cookies cool on baking sheet before moving to an airtight storage container.

You can find complete recipes of this PUMPKIN BREAKFAST COOKIES in leelalicious.com

How to make eggroll in a bowl | Food Recipes

How to make eggroll in a bowl | Food Recipes

This Eggroll in a Bowl recipe has all the flavors of a traditional egg roll, cooked in a skillet, without the fried wrapper! The low carb way to enjoy your favorite Chinese takeout food!
Play the new video below to see how to make my Eggroll In A Bowl recipe in action – it’s so easy!

I’ve told you in a few posts that I’ve been dabbling in the Trim Healthy Mama diet for the past two months. It’s really hard to completely stick to any diet when I have this blog to run, haha! I had about 25 lbs to lose and I’m 15 down now, so I would say that it works – it just comes off slowly. That’s probably due to the fact that I stick to the eating plan MOST (not all) of the time! I have to sample things that I make, you know… 😉

It’s especially difficult to be on any diet when you have a family to cook for each night, too. Essentially, dinners need to be either low carb or low fat to be “on plan.” I would hear some mumbling over some of the dinners I tried out on them, but NOT this one! It’s so much healthier than a traditional eggroll because there’s no deep fried wrapper!

One of the amazing women in the Trim Healthy Mama Facebook group created the idea for this recipe, and it has been one of my favorite dinners to make ever since! My version below is quite a bit simpler, and it really does taste like an eggroll in a bowl! I would make sure you use low sodium soy sauce, because the sausage is quite a bit salty on its own.

How to make eggroll in a bowl | Food Recipes

How to make eggroll in a bowl | Food Recipes
How to make eggroll in a bowl | Food Recipes

INGREDIENTS :

  • 1 lb ground sausage
  • 1 bag dry coleslaw mix (shredded cabbage and carrots)
  • 5 cloves garlic, minced
  • 1/2 cup soy sauce (low sodium preferred)
  • 1 teaspoon ginger
  • sliced green onion

INSTRUCTIONS :

  1. In a large, deep skillet, brown sausage.
  2. Meanwhile in a small bowl, combine garlic, soy sauce, and ginger; set aside.
  3. Once sausage is cooked through, add dry coleslaw mix to skillet and stir to combine.
  4. Pour soy sauce mixture into the skillet and stir,
  5. continuing to cook over medium heat for about 5 minutes or until cabbage is wilted,
  6. but still a bit crunchy. Serve with sliced green onion.

You can find complete recipes of this eggroll in a bowl – video in mostlyhomemademom.com

HOW TO MAKE HOMEMADE TWIX BARS (GF, PALEO + VEGAN) | FOOD RECIPES

HOW TO MAKE HOMEMADE TWIX BARS (GF, PALEO + VEGAN) | FOOD RECIPES

This recipe for homemade Twix Bars is a game changer! When you take a bite, you won’t believe that this candy bar copycat is gluten-free, refined sugar free, Paleo, and vegan. Happy Fri-YAY!!! It’s the weekend, and you deserve some celebratory chocolate for making it through the week. And today, we’re celebrating with HEALTHY(er) homemade Twix Bars.

Whaaaat? Healthy Twix? I know. Yes, this is for real. I made homemade Twix bars that you can eat guilt-free, because these pretty little bars are gluten-free, grain-free, refined sugar-free, AND vegan. A whole big pile of them, because you deserve nothing less. I had to make this recipe three times, because you know, testing and stuff. I also needed an excuse to eat more.more.more of these delicious goodies.

Now, let’s talk about how this homemade candy magic happens. The crust is made with coconut flour, which creates a cookie base that creates a texture most similar to shortbread of any gluten-free flour I’ve tried.

Unfortunately, because coconut flour is super absorbent and likes to be unique, no other flour would substitute well here. A little goes a long way with coconut flour though, so pick up a bag and you’ll have it around for a while (and you can make lots of Twix!).

The caramel filling is seriously super easy. It can be made in the microwave or on the stove, but you don’t even need to cook it; all of the ingredients just need to be melted together and fully combined before being poured over the cooled crust and left to set. While the caramel cools, coconut oil, cocoa powder, and maple syrup come together for the quickest homemade chocolate ever. Pour the chocolate over the caramel and leave it to set and we’re almost done!

I opted to sprinkle a bit of fleur de sel over the top before the chocolate set, too. I’m a believer that a sprinkle of flaky sea salt makes pretty much anything better and I loved the bite of crunchy salt on these homemade Twix bars. It’s the perfect complement to the sweet filling, but you can leave it off for a more classic flavor.

I seriously couldn’t get over these homemade Twix bars and I immediately regretted sending them all off to work with my roommate and not saving any for myself! I think another batch may be in order soon 😃

HOW TO MAKE HOMEMADE TWIX BARS (GF, PALEO + VEGAN) | FOOD RECIPES

HOW TO MAKE HOMEMADE TWIX BARS (GF, PALEO + VEGAN) | FOOD RECIPES
HOW TO MAKE HOMEMADE TWIX BARS (GF, PALEO + VEGAN) | FOOD RECIPES

INGREDIENTS :

For the shortbread crust :

  • ⅔ cup coconut flour
  • ¼ teaspoon kosher salt
  • 3 tablespoons pure maple syrup
  • ⅓ cup coconut oil, solid

For the caramel filling :

  • ½ cup creamy almond butter
  • ⅓ cup pure maple syrup
  • ⅓ cup coconut oil, melted
  • 1 teaspoon vanilla extract
  • ¼ teaspoon kosher salt

For the chocolate topping :

  • ¼ cup coconut oil, melted
  • ¼ cup cocoa powder
  • 2 tablespoons maple syrup
  • ½ teaspoon flaky sea salt

INSTRUCTIONS :

  1. Preheat the oven to 350ºF. Grease a 14×5” tart pan or 8×8” square pan with coconut oil (I recommend lining the pan with parchment paper as well if your pan doesn’t have a removable bottom).
  2. Combine coconut flour and salt in a bowl.
  3. Add the maple syrup and stir until fully combined and crumbly.
  4. Add the room temperature coconut oil and mix until a large dough ball forms, pressing out any clumps of coconut oil.
  5. I used my hands at the end to bring the dough fully together.
  6. Press the dough into the prepared pan. Bake for 9-11 minutes, or until golden brown around the edges.
  7. Let cool completely.
  8. For the filling, combine all of the ingredients in a small saucepan and heat until all of the ingredients are melted and throughly combined.
  9. Pour over the crust and let cool in the refrigerator until set before topping with chocolate layer.
  10. For the chocolate topping, whisk together all of the ingredients and pour over the cooled caramel layer.
  11. Smooth evenly and sprinkle with flaky sea salt.
  12. Let cool until set.
  13. Slice into 1-inch slices, or 16 squares.
  14. Keep stored in the refrigerator.

You can find complete recipes of this HOMEMADE TWIX BARS (GF, PALEO + VEGAN) in bakerita.com

How To Make California Turkey and Bacon Lettuce Wraps with Basil-Mayo | Food Recipes

How To Make California Turkey and Bacon Lettuce Wraps with Basil-Mayo | Food Recipes

California Turkey and Bacon Lettuce Wraps with Basil-Mayo is a fresh and filling low-carb meal that comes together in minutes!

Hello, hello! How was your weekend? Did you do anything fun?

My Mom, Lincoln and I finally made it back to the Farmer’s Market on Saturday morning. We’d only gone once together this summer, way back in June, and were long overdue for a visit. It felt great to be amongst the crowds and hit up all our favorite stands again. (Please notice the adorable chevron dress the gal walking in front of us was wearing. Isn’t it cute!? Wish I would have asked where she got it…)

We also had a celebrity sighting – Governer Chris Christie was unexpectedly there doing a meet and greet and my Mom made a beeline for him as soon as we figured out who was drawing the crowd. One second she was next to me then the next she was hand in hand with the Gov. It was as if she’d seen a member of The Monkees (her fave) or something! That is to say, she’s a big fan. 😉

Crunchy lettuce leaves replace flour tortillas in this easy gluten-free lunch, dinner, or hearty snack recipe, which are layered with deli turkey, a 30-second fresh Basil-Mayo, cooked bacon, and thinly sliced avocado and Roma tomatoes, then rolled and sliced. These lettuce wraps are cool, fresh and made extra special by the California-inspired combo of sliced avocado and Basil-Mayo in the mix. The flavors are AH-mazing!

The original intent for this recipe was to create an amped up BLT, which I guess it still is, but I think this lettuce wrap with hearty turkey and bacon can stand on its own. Trust me, try a bite and you’ll be making it over and over again.

How To Make California Turkey and Bacon Lettuce Wraps with Basil-Mayo | Food Recipes

How To Make California Turkey and Bacon Lettuce Wraps with Basil-Mayo | Food Recipes
How To Make California Turkey and Bacon Lettuce Wraps with Basil-Mayo | Food Recipes

INGREDIENTS :

  • 1 head iceberg lettuce
  • 4 slices gluten-free deli turkey (I like Applegate Farms)
  • 4 slices gluten-free bacon, cooked (I like Applegate Farms)
  • 1 avocado, thinly sliced
  • 1 roma tomato, thinly sliced

For the Basil-Mayo:

  • 1/2 cup gluten-free mayonnaise (I like Hellmann’s Olive Oil Mayo)
  • 6 large basil leaves, torn
  • 1 teaspoon lemon juice
  • 1 garlic clove, chopped
  • salt
  • pepper

INSTRUCTIONS :

  1. For the Basil-Mayo: combine ingredients in a small food processor then process until smooth.
  2. Alternatively, mince basil and garlic then whisk all ingredients together.
  3. Can be done a couple days a head of time.
  4. Lay out two large lettuce leaves then layer on 1 slice of turkey and slather with Basil-Mayo.
  5. Layer on a second slice of turkey followed by the bacon, and a few slices of both avocado and tomato.
  6. Season lightly with salt and pepper then fold the bottom up, the sides in, and roll like a burrito.
  7. Slice in half then serve cold.

You can find complete recipes of this California Turkey and Bacon Lettuce Wraps with Basil-Mayo in iowagirleats.com

How To Make Chicken Fajita Roll | Food Recipes

How To Make Chicken Fajita Roll | Food Recipes

Ahh you guys, there is seriously nothing I love more than delicious sizzling chicken fajitas! I could eat them pretty much on any given weeknight, I mean not only are they packed with tons of flavor, but with just a few simple ingredients you can easily make a healthy filling dinner! Being that fajitas are literally one of our favorite go-to meals, I thought it’d be fun to do a little spin on the traditional fajita dish and simply roll the chicken up around the veggies to make one perfect little serving.

My hubby absolutely RAVED about these and has already requested that we add them into our weekly meal rotation. As you know we love to meal prep and these chicken roll-ups make perfect leftovers for lunches or dinner. The chicken is super moist, the peppers are cooked just perfectly inside the roll-ups and the whole dish literally only takes about 30 minutes to throw together (after the chicken has marinated).

I went ahead and purchased thin sliced chicken cutlets just to make life a little easier, but you could of course use regular chicken breasts, slice them in half or into thirds (depending on the size) and pound them out until they are about a 1/4-inch thick. Either way will work just fine!

Then comes the fun part – marinating!! Please do not skip this part to save time, the longer the chicken marinates, the more flavor they will have so this is really important. The marinade is super easy to make and is a basic recipe that I use for all my fajita recipes which includes a little olive oil, lime juice and garlic along with a combination of chili powder, cumin, oregano, salt and fresh chopped cilantro.

I also add a pinch of cayenne pepper or hot sauce because I like a little heat with my fajitas, but you can leave this out if you don’t like things too spicy. I promise the flavor will still be there!

Oh and don’t let the fact that this recipe requires chicken being rolled up around veggies be a deterrent to you – this couldn’t be easier. Seriously. Any novice home cook (or even your kiddos) could do this! All you need are toothpicks or some kitchen twine, but I personally find that toothpicks are much easier to use annnd I’m sure you already have those lying around your kitchen somewhere. Just roll the chicken up around the slices of bell pepper and secure both sides with a toothpick.

Easy and done! Once the chicken bakes and you’re ready to eat you can remove the toothpicks and the chicken will still remain wrapped around the veggies.
Such an easy dish that takes so little time!

How To Make Chicken Fajita Roll | Food Recipes

How To Make Chicken Fajita Roll | Food Recipes
How To Make Chicken Fajita Roll | Food Recipes

INGREDIENTS :

For the Marinade:

  • 2 Tbsp olive oil
  • Juice of half a lime
  • 1 clove garlic, minced
  • 1 tsp. chili powder
  • ½ tsp. cumin
  • ½ tsp. dried oregano
  • ½ tsp. salt
  • Pinch of cayenne pepper (optional)
  • 2 Tbsp cilantro, chopped

For the Chicken:

  • 3 chicken breasts or 6 thin sliced chicken cutlets ¼-inch thick
  • ½ red bell pepper, sliced
  • ½ yellow bell pepper, sliced
  • ½ green bell pepper, sliced

INSTRUCTIONS :

  1. In a small bowl, whisk together olive oil, lime juice, garlic, chili powder, cumin, oregano, salt, cayenne (if using) and cilantro. Set aside.
  2. For the chicken breasts, if you purchased pre-sliced chicken cutlets then skip to the next step.
  3. If using chicken breasts, slice them longways into 2 even slices and firmly pound the chicken using the smooth side of a meat tenderizer to an even thickness of about ¼ inch.
  4. Place chicken cutlets into a large resealable freezer bag and pour marinade over top,
  5. making sure they are completely coated.
  6. Allow chicken to marinate for a minimum of one hour to overnight.
  7. Once chicken has marinated, evenly place 6 bell pepper slices in the middle of the chicken cutlet,
  8. roll up and secure with a toothpick.
  9. Repeat this step until all the cutlets have been rolled up and place seam side down in a prepared baking dish.
  10. Brush tops of chicken with remaining marinade and bake,
  11. uncovered, at 375 for about 25 to 30 minutes or until the juices run clear.
  12. Serve and enjoy!

You can find complete recipes of this Chicken Fajita Roll in eatyourselfskinny.com