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 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 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

How To Make Chicken Enchilada Zucchini Boats | Food Recipes

Last year I shared a recipe for Pizza Zucchini Boats and I knew it wouldn’t end there. This year I’ve made a zucchini boat I like even more – these unbelievably delicious and perfectly flavorful Chicken Enchilada Zucchini Boats! With these you save on carbs by swapping out the classic tortilla wrapped enchiladas with hallowed out zucchini boats instead.

I was actually really surprised myself by how much I truly loved these! I was so skeptical at first and I thought there’s no way I could ever trade in a classic, cheese loaded, pure comfort food enchilada for a healthier version. Indeed was I wrong.

The key with these is making sure you find wide zucchini, otherwise you won’t be fitting very much filling in them. Trust me you will love this filling so you’re going to want to be able to load them up. You might look a little crazy at the store digging through the zucchini for 5 minutes looking for the wider ones but it’s worth it :). Also key to these is Ancho chili powder.

please don’t just swap it out with more regular chili powder – like I used to be guilty of doing. It has a more robust depth of flavor and really just makes these, plus I’ve been adding it to everything lately. You’ll have no problem using it up.

How To Make Chicken Enchilada Zucchini Boats | Food Recipes

How To Make Chicken Enchilada Zucchini Boats | Food Recipes
How To Make Chicken Enchilada Zucchini Boats | Food Recipes

INGREDEINTS :

  • 2 cups cooked and shredded chicken (from about 1 lb)
  • 4 medium zucchini (2 1/2 lbs), sliced in half through length*
  • 1 1/2 Tbsp olive oil
  • 1/2 cup finely chopped yellow onion (be sure they are chopped fine or they won’t cook through)
  • 2 cloves garlic
  • 1 (15 oz) tomato sauce
  • 1 Tbsp ancho chili powder
  • 1 Tbsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp paprika
  • 2/3 cup water
  • 1 1/2 tsp cornstarch
  • 2/3 cup frozen corn
  • 1 1/4 cups shredded Mexican blend cheese
  • For serving: diced Roma tomatoes, chopped cilantro, chopped yellow onion (optional), light sour cream (optional)

INSTRUCTIONS :

  1. Preheat oven to 400 degrees.
  2. Using a spoon, scoop centers from zucchini while leaving a 1/4-inch rim to create boats.
  3. Brush tops and bottoms with 1 Tbsp of the olive oil and place in two baking dishes (I used a 13 by 9 and a 9 by 9).
  4. Bake in preheated oven until zucchini is nearly tender, about 20 – 25 minutes.
  5. Meanwhile, heat remaining 1/2 Tbsp olive oil in a medium saucepan over medium-high heat.
  6. Once hot add onion and saute 3 – 4 minutes until soft.
  7. Add garlic and saute 10 seconds longer.
  8. Remove from heat, pour in tomato sauce, ancho chili powder, chili powder, cumin and paprika.
  9. In a liquid measuring cup whisk together the water and cornstarch until well blended then pour into tomato sauce mixture and season with salt and pepper to taste.
  10. Bring to a light boil, stirring frequently. Allow to gently boil 1 minute, stirring constantly.
  11. Reduce heat to low and simmer 5 minutes, stirring occasionally.
  12. Stir in shredded chicken.

You can find complete recipes of this Chicken Enchilada Zucchini Boats in cookingclassy.com

HOW TO MAKE SPINACH STUFFED CHICKEN BREASTS | FOOD RECIPES

HOW TO MAKE SPINACH STUFFED CHICKEN BREASTS | FOOD RECIPES

Is anyone else completely freaked out by the monster-sized chicken breasts you seen in the stores these days? Pick up a pack of those guys from the store, and three ( because there’s always three in a pack for some reason ) manage to weigh a pound and a half to two pounds. It’s nuts!

Even when I get the fancy $9-per-pound hormone-free cage-free massaged-since-birth ocean-front free-roaming Prius-driving chicken breasts, they are STILL pretty huge. Oh, and still three to a pack.

Which is funny, because every recipe ever written for boneless skinless chicken breasts seems to call for four. I’m fighting back! My Easy, Basic Boneless Skinless Chicken Breasts recipe calls for three, because I’m not in cahoots with the chicken people, and I know how chicken comes packed.

I’m going to do my best to make sure that all of my future chicken recipes ( including this one ) is in a multiple of 3 as well — it just makes things easier for everyone, and is how I tend to really cook. So here, we have another chicken recipe using the ubiquitous boneless, skinless chicken breast, and it calls for only three pieces of chicken! Usually, half of one of these guys is more than enough to fill me up, particularly when crammed full of delicious, tangy feta and cooked spinach.

So don’t let this recipe fool you — three stuffed boneless, skinless chicken breasts is enough to feed six, even though I’ve listed the servings as “3”, as most people would be hesitant to serve a half breast to someone at a dinner party, and I don’t want to ruin anyone’s

HOW TO MAKE SPINACH STUFFED CHICKEN BREASTS | FOOD RECIPES

HOW TO MAKE SPINACH STUFFED CHICKEN BREASTS | FOOD RECIPES
HOW TO MAKE SPINACH STUFFED CHICKEN BREASTS | FOOD RECIPES

INGREDIENTS :

  • 3 chicken breasts
  • 8 oz chopped frozen spinach, cooked according to package directions and squeezed dry.
  • 3 oz feta, crumbled ( about ½ cup )
  • 4 oz cream cheese
  • 1 clove garlic, diced
  • ¼ teaspoon salt, divided
  • ⅛ teaspoon pepper
  • 1 tablespoon olive oil

INSTRUCTIONS :

  1. Preheat oven to 450 degrees fahrenheit.
  2. Mix the chopped frozen spinach, feta, cream cheese, garlic and half of the salt in a medium sized bowl.
  3. Cut a pocket into each chicken breast.
  4. If you are unsure of how to cut a pocket into the chicken without also cutting a pocket into your hand, try this: One at a time, place the chicken flat on a cutting board, and press a large spatula ( or something else that cannot be stabbed, i.e. DO NOT USE YOUR HAND)
  5. flat on top of the breast.
  6. Make sure that you are pressing the spatula down hard enough to hold the chicken in place.
  7. You may need to actually dig the edge of the spatula into the meat just a little bit to accomplish this.
  8. Insert the knife ⅔ of the way into the side of the thickest part of the chicken, and slice down to the thinnest part, stopping before you cut through; you want a pocket not a flap.
  9. Separate the spinach and cheese mixture into three parts, and roll into thick logs.
  10. Stuff each log into the pocket you made in the chicken breasts.
  11. Season with remaining salt and pepper.

You can find complete recipes of this SPINACH STUFFED CHICKEN BREASTS in basilandbubbly.com

How To Make Mini Meatloaf Pepper Rings | Food Recipes

How To Make Mini Meatloaf Pepper Rings | Food Recipes

 

How To Make Mini Meatloaf Pepper Rings | Food Recipes
How To Make Mini Meatloaf Pepper Rings | Food Recipes

INGREDIENTS :

  • 4 large bell peppers (red, yellow, or orange)
  • 2 lbs. lean ground beef
  • 1½ tsp creole seasoning
  • ¼ cup Italian bread crumbs
  • 1 egg
  • ¼ cup shredded Parmesan
  • A pinch crushed red pepper flakes
  • 3 cloves garlic, finely chopped
  • 1 tbsp olive oil
  • 1 tbsp fresh chopped parsley
  • 1 cup shredded Italian cheese blend
  • 1 28 oz. can crushed tomatoes

INSTRUCTIONS :

  1. Prepare peppers by slicing off a little of the top and bottom of each pepper.
  2. Do not discard these. Cut out ribs and seeds.
  3. Slice into 3 thick rings and place on a sheet pan lined with parchment for easy clean up.
  4. Dice up remaining parts of peppers to use in meat mixture.
  5. Prepare meatloaf mix: Mix ground beef with seasoning, bread crumbs, egg, Parmesan, red pepper flakes, garlic, and remaining diced peppers until combined.
  6. Stuff each pepper with meat mixture leaving a dome of the mixture on top of each pepper.
  7. Heat olive oil in a large oven-safe pot over medium-high heat. (If you do not have an oven-safe pot, you will just transfer them into a casserole dish to bake later).
  8. Brown each stuffed pepper ring for about 4 to 5 minutes on each side.
  9. You may need to do this in 2 batches depending on the size of your pot.

You can find complete recipes of this Mini Meatloaf Pepper Rings in diaryofarecipecollector.com

HOW TO MAKE HONEY MUSTARD CHICKEN, AVOCADO + BACON SALAD | FOOD RECIPES

HOW TO MAKE HONEY MUSTARD CHICKEN, AVOCADO + BACON SALAD | FOOD RECIPES

PLUS. A hint of garlic. Crispy bacon…. Creamy avocado slices…. Tomatoes…. Slices of red onion. This is THE ultimate in salads. Because BACON and CHICKEN and AVOCADO in the SAME SENTENCE as HONEY MUSTARD. YES.

Being a number one fan of honey mustard everything, I gave up enjoying honey mustard dressing on salads because of all of the mayo and calories normally sneaking their way into them. Then, this morning happened. Waking up with the strongest honey mustard craving (weird, right?),

I smacked myself upside the head when I remembered, um, HELLO, food blogger, remember? Which means, don’t-give-up-anything-just-find-a-way-to-make-it-yourself, type of thing.

And this dressing? THIS DRESSING. So creamy and sweet and tangy. So bad I made it again and again and again and again. I couldn’t believe something so simple could lead to something so sinful — yet, not. In my truest form, I didn’t want to taint the marinade with a different tasting dressing, so I left it and may the mustard gods help me

Then….in less than 15 minutes, I was greeted with caramelised, tender honey mustard chicken thighs. In those 15 minutes, I washed and prepped the salad, taking my sweet ass time, while smelling these incredible smells coming out of my kitchen, impatiently hopping from one foot to the other, watching this chicken sizzle and the sauce it was smothered in bubbling around it and thickening into a beautiful syrup.

HOW TO MAKE HONEY MUSTARD CHICKEN, AVOCADO + BACON SALAD | FOOD RECIPES

HOW TO MAKE HONEY MUSTARD CHICKEN, AVOCADO + BACON SALAD | FOOD RECIPES
HOW TO MAKE HONEY MUSTARD CHICKEN, AVOCADO + BACON SALAD | FOOD RECIPES

INGREDIENTS :

Dressing / Marinade:

  • ⅓ cup honey
  • 3 tablespoons whole grain mustard
  • 2 tablespoons smooth and mild Dijon mustard
  • 2 tablespoons olive oil
  • 1 teaspoon minced garlic
  • Salt to season
  • 4 skinless and boneless chicken thighs or chicken breasts

For Salad:

  • ¼ cup diced bacon, trimmed of rind and fat
  • 4 cups Romaine lettuce leaves, washed
  • 1 cup sliced grape or cherry tomatoes
  • 1 large avocado, pitted and sliced
  • ¼ cup corn kernels
  • ¼ of a red onion, sliced

INSTRUCTIONS :

  1. Whisk marinade / dressing ingredients together to combine.
  2. Pour half the marinade into a shallow dish to marinade the chicken fillets for two hours if time allows.
  3. Refrigerate the reserved untouched marinade to use as a dressing.
  4. Heat a nonstick pan (or grill pan or skillet) over medium heat with about a teaspoon of oil and sear / grill chicken fillets on each side until golden, crispy and cooked through. (Grill in batches to prevent excess water being released.)
  5. Once chicken is cooked, set aside and allow to rest.
  6. Wipe pan over with paper towel; drizzle with another teaspoon of oil and fry the bacon until crispy.
  7. Slice chicken into strips and prepare salad with leaves, tomatoes, avocado slices, corn, onion strips and chicken.

You can find complete recipes of this HONEY MUSTARD CHICKEN, AVOCADO + BACON SALAD in cafedelites.com

HOW TO MAKE SKINNY CHICKEN AND AVOCADO CAESAR SALAD | FOOD RECIPES

HOW TO MAKE SKINNY CHICKEN AND AVOCADO CAESAR SALAD | FOOD RECIPES

My favourite salad of all time. Caesar Salad. But, my least favourite at the same time…because hello fat grams I’ll wish I didn’t have after I had it.

But now, I can. I can enjoy my favourite salad of all time, with a dressing that’s less than half the fat — and then add in some more food, and enjoy this as a meal. A salad that doesn’t leave you hungry waiting for more. Full of protein. Full of healthy fats. Just full of good for you stuff.

This dressing… inspired by the dressing I made for that Barbecued Seafood Salad…I wanted something with a Greek Yogurt base. So I found one…thank you Mr Jamie Oliver, and adapted it to our tastes, to make this one.

My family is not so keen on anchovies…so I made two variations. One with (HOMG so good!), and one without — using olives instead, and equally as good. I prefer the anchovies, personally, but not every one is a fan. Hello non-fans…this ones for you too!

The way this recipe goes: fry some bacon and chicken boobs…I mean breasts *ahem; whisk your dressing ingredients; prepare your bread for super crustiness; boil your eggs; slice your avocados and wash your salad leaves.

HOW TO MAKE SKINNY CHICKEN AND AVOCADO CAESAR SALAD | FOOD RECIPES

HOW TO MAKE SKINNY CHICKEN AND AVOCADO CAESAR SALAD | FOOD RECIPES
HOW TO MAKE SKINNY CHICKEN AND AVOCADO CAESAR SALAD | FOOD RECIPES

INGREDIENTS :

Salad:

  • ½ ciabatta loaf (120g | 4oz), sliced
  • 2 whole Chicken Breast fillets (about 500g | 1lbs), skinless and boneless, halved horizontally to make 4 fillets
  • 1 tablespoon garlic powder
  • 2 tablespoons dried parsley flakes
  • Pinch of salt
  • 200g | 7oz shortcut bacon, cut into strips
  • 2 eggs, boiled to your liking (soft of hard boiled), sliced
  • 2 baby cos lettuce, washed and dried
  • 1 Avocado, sliced
  • ½ cup shaved parmesan cheese

Dressing:

  • ⅔ cup greek yogurt
  • 1 tablespoon olive oil
  • 2 garlic cloves, crushed
  • 2 anchovy fillets, finely chopped (or sub with 2 tablespoons black pitted olives, chopped finely and 1 teaspoon fish sauce)
  • Juice of ½ a lemon
  • 3 tablespoons freshly grated parmesan cheese
  • Salt and pepper for seasoning

INSTRUCTIONS :

  1. Preheat the oven to grill/broil settings on medium – high heat.
  2. Place the bread slices onto an oven tray; drizzle with olive oil and bake in the oven (on middle shelf) until crispy. While bread is grilling, prepare chicken:
  3. Rub the chicken breast with the garlic powder, parsley flakes and salt.
  4. Heat a non stick grilling pan/skillet with a drizzle of olive oil and fry chicken until golden on both sides. Remove the chicken and set aside onto a warm plate.
  5. Add the bacon strips to the same pan, and fry until golden and crispy.
  6. While the bacon is frying, boil your eggs to your liking (and don’t forget to check your bread in the oven)!
    To make the Caesar Yogurt Dressing:
  7. Combine yogurt, oil, garlic, anchovies, lemon juice and parmesan.
  8. Whisk until well combined; add salt and pepper to your tastes, and whisk again. Taste test.
    Assemble Salad:

You can find complete recipes of this SKINNY CHICKEN AND AVOCADO CAESAR SALAD in cafedelites.com

HOW TO MAKE CAULIFLOWER ROASTED RED PEPPER SOUP | FOOD RECIPES

Our family absolutely loves soup and I am really talking about myself. The significant other will tolerate them as long as they have meat, which this one does not. Keep reading to see if he loves this soup or not.

During the colder season, late fall and the entire season of winter, I love having soups with my meal. Not only are they delicious, but they warm you up inside. I love them if they have meat or not. If it is a hearty soup we have it just by itself, it is isn’t hardy there is always meat served with it.

The other night we had this soup with hamburgers. It’s definitely a weird combination; however, it was truly delicious. It is a soup where you would want to serve with it something else, as well. That was the case for us, but we are very hardy eaters.

I just want to let you know, I think you all will love this soup! Have you ever tried the roasted red pepper soup from Trader Joe’s? If so, this is so much better and easier on your wallet – which I love.

HOW TO MAKE CAULIFLOWER ROASTED RED PEPPER SOUP | FOOD RECIPES

HOW TO MAKE CAULIFLOWER ROASTED RED PEPPER SOUP | FOOD RECIPES
HOW TO MAKE CAULIFLOWER ROASTED RED PEPPER SOUP | FOOD RECIPES

INGREDIENTS :

  • 4 medium-sized red bell peppers
  • 1 head of cauliflower, diced into florets
  • 2 tablespoons oil
  • 1 medium-sized onion, diced
  • 3 garlic cloves, minced
  • 4 cups chicken stock
  • 1 teaspoon fresh thyme
  • 1 teaspoon smoked paprika
  • salt and pepper, to taste

INSTRUCTIONS :

  1. Cut the red bell peppers in half, scoop out the seeds and lay face-down on a baking sheet lined with parchment paper.
  2. Broil in the oven on high until the skin has become black.
  3. Remove from the oven and place into a sealed container and allow the peppers to cool down and steam.
  4. This step makes it easier to remove the skin from the pepper.
  5. Broil the cauliflower florets in the oven on high until they are tender and crisp, making sure to turn them over halfway.
  6. Takes about 20-25 minutes.
  7. While the cauliflower is roasting, place the oil in a large pot, add in the diced onion and garlic cloves.
  8. Saute over medium-to-low-heat until the onions are tender and caramelized.
  9. Add the chicken stock, thyme, and smoked paprika into the pot and mix everything together.
  10. Allow the mixture to simmer on medium-heat.

You can find complete recipes of this CAULIFLOWER ROASTED RED PEPPER SOUP in galonamission.com

How To Make 5-Ingredient Baked Cauliflower Tots | Food Recipes

There are two things I always scour a restaurant menu for: doughnuts and tater tots. My obsession with the former has been well documented around these parts (See: Easy Glazed Doughnut Holes and Doughnuthon), while the later is just now making its debut. But before you go reaching for the potatoes, can I gently encourage you to make a mad dash for the cauliflower instead?

Yes, indeed. Potato-less cauliflower tots, a.k.a. a veggie-packed, slightly cheesy, absolutely easy alternative to the traditional finger food we all know and love.

Aside from being the ultimate way to sneak veggies into any meal, cauliflower tots have many redeeming qualities:

  • They’re made with only five ingredients. Sweet!
  • They’re baked, rather than fried.
  • They’re a (nearly) starch-free side dish or snack.

Suddenly craving cauliflower? Preheat your oven, grab the veggies and feel free to fancify these tots by tossing in fresh herbs or spices for added zing.

Then all that’s left to do is dip and dunk in your choice of sauces, from ketchup to roasted garlic aioli and beyond. Phew. An entire post about tots and not a single Napoleon Dynamite reference.

(Now give me some of your tots!)

How To Make 5-Ingredient Baked Cauliflower Tots | Food Recipes

How To Make 5-Ingredient Baked Cauliflower Tots | Food Recipes
How To Make 5-Ingredient Baked Cauliflower Tots | Food Recipes

INGREDIENTS :

  • 2 medium heads cauliflower, cut into florets
  • 1/4 cup small diced onion
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup finely ground breadcrumbs
  • 1 large egg

INSTRUCTIONS :

  1. Preheat the oven to 350°F. Grease a nonstick baking sheet liberally with cooking spray.
  2. Bring a large pot of salted water to a boil.
  3. Add the cauliflower florets to the water and cook them just until fork tender, 5 to 10 minutes.
  4. Thoroughly drain the florets and transfer them to a food processor.
  5. Pulse the cauliflower for a few seconds just until the it breaks down into small pieces (about the size of grains of rice). (Do not overmix the cauliflower or the mixture will be too wet to form.)
  6. Measure out 3 packed cups of the cauliflower and add it to a large bowl. (See Kelly’s Notes.)
  7. Stir in the diced onion, Parmesan cheese, breadcrumbs, egg, 1 teaspoon salt and 1/4 teaspoon pepper, mixing until thoroughly combined. (The mixture should be roughly the consistency of mashed potatoes.)
  8. Using your hands, scoop up 1- to 2-tablespoons of the mixture and mold it into a tater tot shape.
  9. Place it on the prepared baking sheet and repeat the shaping process with the remainder of the mixture, spacing the tots about 1 inch apart.
  10. Bake the tots for about 20 minutes then flip them and bake an additional 10 to 15 minutes until crisped.
  11. Remove and serve with ketchup, pesto, hummus or your preferred dipping sauce.

You can find complete recipes of this 5-Ingredient Baked Cauliflower Tots in justataste.com