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Recipes made in the Oven
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 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 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 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
Add to ❤ Favorites However you like your eggs, no one can argue about starting the day with these deliciously simple Cheesy Baked Egg Cups! Ingredients for 6 servings Nonstick cooking spray 6 ounces diced Blarney Castle Cheese, divided 12 tablespoons canned diced seasoned tomatoes, well-drained and divided (I used diced tomatoes with sweet onion, but you can use whatever flavor you prefer) 12 eggs salt and pepper 3 teaspoons cream or half and half, divided Read the Instructions here
Add to ❤ Favorites There’s a new culinary trend making waves and it can be summed up in two simple words: cloud eggs. Impossibly light, ever-so-fluffy, ethereally soft cloud eggs. Ingredients for 1 serving 2 large eggs 1/2 teaspoon chopped fresh chives 2 slices bread Read the Instructions here
Add to ❤ Favorites A moist, tender sponge cake filled with a creamy peanut butter cup mousse, enrobed in chocolate ganache. Ingredients for a cake For the chocolate sponge cake 8 large eggs, separated 2/3 cup granulated sugar 1 Tablespoon + 2 Tablespoons + 1/4 cup unsweetened cocoa powder, divided 1/8 tsp salt 2 Tablespoons brewed cold coffee (leftover is fine) 1 teaspoon vanilla extract For the filling 2 ounces cream cheese, softened 1/3 cup peanut butter 1 cup powdered sugar 1 teaspoon vanilla extract 2-4 tablespoons heavy cream About 1/2 cup chopped peanut butter cups (about 9-10 miniature peanut butter cups) For the topping 1 cup semi-sweet chocolate chips 2/3 cup heavy cream About 1/2 cup chopped peanut butter cups (about 9-10 miniature peanut butter cups) Read the Instructions here
Add to ❤ Favorites Ingredients for a loaf for seed mixture: 1/2 cup toasted sesame seeds (80 g) 1/4 cup poppy seeds (40 g) 1/2 cup hot water (120 g) for dough: 240 g sourdough starter at 100% hydration 240 g water 300 g bread flour 75 g spelt flour 12 g salt (2 tsp) all seed soaker Read the Instructions here
Add to ❤ Favorites Caprese baked eggs only require 4 ingredients and a little salt and pepper. This easy recipe is going to become your go-to quick recipe for breakfast or brunch! Ingredients for 6 servings 12 large eggs 18 cherry tomatoes 30 mini fresh mozzarella balls 6 basil leaves salt and pepper Read the Instructions here