Add to ❤ Favorites Ingredients for 6 servings 14 ounce small pasta shells 1 pound italian turkey meat 1 1/4 teaspoon Italian seasoning 1 small onion, diced 1/2 red and green bell pepper, diced 1 tablespoon garlic 2/3 cup canned petite diced italian tomatoes 28 ounce jar spaghetti sauce 4-6 oz basil 1 1/2 cups shredded mozzarella 4 – 6 oz pepperoni garnish: basil Read the Instructions here
Add to ❤ Favorites Adding roasted vegetables to a store bought marinara sauce boosts the nutrition value, and makes a deliciously sweet sauce. Use this sauce to top Chickapea pasta — it has 27 grams of protein per serving, so paired with veggies, this is a complete meal that kids will love! Ingredients for 4 servings 1 24 oz jar marinara sauce (your favorite brand) 1 cup carrots chopped 1 cup zucchini chopped 1 cup cauliflower chopped 2/3 cup water 1 tbsp olive oil Sea salt and black pepper to taste Italian seasoning and cumin to taste (optional) 1 8 oz box Chickapea penne pasta Parsley chopped (optional) Parmesan to garnish (optional) Read the Instructions here
Add to ❤ Favorites These cinnamon rolls are the BEST IN THE WORLD! Big, fluffy, soft and absolutely delicious. You’ll never go back to any other recipe once you try this one! Ingredients for a 9×9 inch baking pan For the dough: ¾ cup warm milk (110 degrees F) 2 ¼ teaspoons active yeast (1/4-ounce package yeast) ¼ cup granulated sugar 1 egg plus 1 egg yolk, at room temperature ¼ cup unsalted butter, melted 3 cups bread flour 3/4 teaspoon salt For the filling: 2/3 cup dark brown sugar 1 ½ tablespoons ground cinnamon ¼ cup unsalted butter, softened For the cream cheese frosting: 4 oz cream cheese, softened 3 tablespoons unsalted butter, softened ¾ cup powdered sugar ½ teaspoon vanilla extract Read the Instructions here
Add to ❤ Favorites Ingredients for 4 servings 2 Cups Heavy Whipping Cream 2 Cups Whole Milk 2 Cups Fresh Mint Leaves 2/3 Cup Granulated Sugar 1/4 Teaspoon Kosher Salt 1 Teaspoon Vanilla 18 Oreo Cookies Read the Instructions here
Add to ❤ Favorites Ingredients for 25 bites CAULIFLOWER BITES: 1 small head cauliflower 1 large egg 1 large egg white 2 tbsps skim milk (I used 2%) 1 cup panko crumbs 1/2 cup almond flour, sifted 6 tbsps grated parmesan cheese 2 tsps oregano 1 tsp garlic powder a pinch of salt & pepper olive oil spray to coat CHIPOTLE AIOLI: 2 – 3 tbsps pureed chipotle peppers in adobo sauce 1/2 cup reduced-fat mayonnaise 1 1/2 tbsps extra virgin olive oil 1 small lemon, juiced (should yield 1 1/2 tbsps) 2 tsps crushed or minced garlic Read the Instructions here
Add to ❤ Favorites These protein-packed buckwheat pancakes are filled with juicy blueberries and hearty whole grains. Ingredients for 4 servings 2 cups Bob’s Red Mill buckwheat pancake mix 2 cups milk or more to thin batter 2 large eggs 2 tablespoons canola oil 1 cup blueberries fresh or thawed from frozen 1 teaspoon cinnamon maple syrup to serve Read the Instructions here
Add to ❤ Favorites Serve it with a side of fruit, and something sweet (muffines, scones, crossoints, muffins), and maybe sip on a Bellini cocktail (a mixture of Prosecco sparkling wine and peach purée or nectar) or a Virgin Mimosa. Ingredients for 4 servings 6 large eggs 3/4 half and half (or whole milk) 2 cups shredd Gruyere cheese 1/2 tsp. salt 1/2 tsp. crushed red pepper flakes 1 Tbsp. dried basil 8 slices bacon, cooked and crumbled 1/4 cup sliced green onions 2 cloves garlic, minced Read the Instructions here
Add to ❤ Favorites This squash casserole is over the top delicious with its yummy, cheesy cornbread crust! That’s right – cheese AND cornbread. Ingredients for 8-10 servings 6 Tbsp butter, divided 1 large onion, chopped 10 cups sliced yellow squash 1 (4-oz) jar chopped pimentos, undrained 1/2 lb bacon, cooked and chopped salt and pepper, to taste 2 cups coarsely crumbled cornbread 2 cups shredded cheddar cheese Read the Instructions here
Add to ❤ Favorites This lemon cheesecake is made from a mixture of quark, whey protein, lemon juice and honey with a couple of other ingredients, but they’re the basics! The base is so incredibly flavoursome, packed with nutritional goodness with heaps of texture. Ingredients for 10 servings For the Base 140g (1.5 cups) Goji Berry 1/4 cup (60g) coconut oil melted 2 tbsp (40g) honey For the Filling 110g (1/2 cup) honey 2 tubs (500g) Quark 30g (3 tbsp) Pulsin Simple Whey Protein 1/4 cup (60ml) freshly squeezed lemon juice 1 tsp lemon extract 1 tsp vanilla extract 7g (1 tbsp) gelatin 2 tbsp (30ml) cold water 20g (2 tbsp) Quinoa Crunch for sprinkling on top!) Read the Instructions here
Add to ❤ Favorites This version, Easy Shrimp Pad Thai, uses shrimp, shredded carrots, green onions, and some scrambled egg. You toss it all with a garlic-sesame-soy sauce, and top it with chopped peanuts and scallions – and Sriracha to taste. Ingredients for 2 servings 4 oz uncooked rice noodles 2 tsp sesame oil, divided ¼ cup brown sugar 2 tbsp. soy sauce 2 tbsp. water as desired sriracha sauce (optional) ¼ cup chopped peanuts ¼ lb shrimp, cleaned and shell free ¼ cup carrots, shredded 1 green onion, sliced 1 egg, whisked 2-3 cloves of garlic, minced as desired sesame seeds Read the Instructions here
Add to ❤ Favorites Ingredients for 4 servings Butter for the vessels ¾ lb. fiddleheads 1 Tbsp. olive oil 1 – 2 cloves garlic, crushed 8 strips prosciutto, crisped up 8 eggs Kosher salt & cracked black pepper, to taste Sriracha Mayo 3 Tbsp. good mayonnaise plus 1 Tbsp. Sriracha sauce, combined Read the Instructions here
Add to ❤ Favorites Ingredients for 4 servings 4 (6 to 8 ounce) chicken breast, boneless and skinless 1 cup whole wheat panko bread crumbs 1 cup whole wheat flour 2 teaspoons onion powder 2 teaspoons garlic powder 1 teaspoon ground oregano 1 teaspoon paprika 1 teaspoon Kosher salt 1/8 teaspoon crushed red pepper 2 egg whites, beaten 2 tablespoons olive oil Read the Instructions here