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CHICKEN ALFREDO BAKED ZITI Delicious chicken and ziti are tossed with a lighter alfredo sauce and baked up to cheesy perfection. CHICKEN ALFREDO BAKED ZITI YIELD: ABOUT 6-8 SERVINGS TOTAL TIME: 40 MINS  PREP TIME: 10 MINS COOK TIME: 30 MINS INGREDIENTS: CHICKEN BAKED ZITI INGREDIENTS: 12 ounces ziti (or any pasta shape) 2 cups shredded, cooked chicken (about 2 small chicken breasts) 1 batch alfredo sauce (see below) 1 1/2 cups shredded mozzarella cheese (I used 2% low fat) (optional toppings: additional shredded Parmesan cheese, chopped fresh parsley) ALFREDO SAUCE INGREDIENTS: 1 Tbsp. olive oil 4 cloves garlic, minced 3 Tbsp. flour 1 cup chicken broth 1 cup low-fat milk (I used 1%) 3/4 cup freshly-grated Parmesan cheese 1/2 tsp. salt 1/4 tsp. black pepper *This isn’t a super-saucy dish, so if you like a lot of sauce, you might want to consider doubling this recipe. If you don’t have the time to make your own sauce, one standard-sized jar should be enough. DIRECTIONS: TO MAKE THE C...

Creamy Chicken & Leek Parcels Chicken and leek are favourite combinations of mine and to be honest, so is anything wrapped in puff pastry!  Creamy Chicken & Leek Parcels Prep Time 10 min Cook Time 15 min Total Time 25 min Ingredients 40g butter 1 leek, white stem finely sliced 1 ½ teaspoon minced garlic 600 grams chicken breast fillets 3 Tablespoon cornflour 1 ½ cups chicken stock ½ cup cream 4 sheets puff pastry 1 egg, lightly beaten Instructions In a large frying pan add butter & melt over high heat. Add leek & garlic & cook for 3 mins or until leek softens. Roughly dice chicken (into pieces approx 1cm) and add to pan. Cook over high heat until chicken is browned. Mix cornflour & stock together and add to chicken mixture. Add cream. Reduce heat to medium & stir for a few minutes or until sauce thickens. Set aside to allow mixture to cool. To speed up the process, refrigerate mixture or spread out onto a tray. Preheat oven to 200ºC. Cut each sheet of pa...

One-Pan Cacio e Pepe This recipe reminds me so much of the amazing meals we ate in Rome. Full of flavor, easy to prepare, and best made with the highest quality of ingredients you can get your hands on. The good news is that there’s only 5 ingredients in this recipe One-Pan Cacio e Pepe author bakerbynature Ingredients 1/4 cup Olive Oil 1 teaspoon ground black pepper 4 1/2 cups water 1 pound bucatini pasta (you may sub spaghetti here if you can't find bucatini) 1 cup parmesan cheese *salt and additional pepper to taste Instructions In a large pot or dutch oven heat the oil and pepper over medium-high. Cook for 2 minutes, then add water and pasta. Cook on high, stirring frequently, until the only about a 1/2 cup of liquid remains; about 11 minutes. Add the cheese into the pasta/water mixture and stir like crazy! Cook for another 30 seconds, then remove from heat. Add more salt and pepper to taste, and serve at once! Enjoy  full recipe:  https://bakerbynature.com/one-pan-cacio-e...

Bacon Tortellini Bake Bacon Tortellini Bake – delicious 30 minute meal! Cheese tortellini, bacon, and broccoli in a creamy cheese sauce! A favorite of kids and adults! Bacon Tortellini Bake This was a super simple, 30 minute meal that I will be making over and over again. Servings: 6 servings Ingredients 1 package 20 ounces refrigerated cheese tortellini 2 cups small fresh broccoli florets 6 strips bacon cut into 1-inch pieces 2 garlic cloves minced 1 tablespoon all-purpose flour 1 teaspoon Italian seasoning 1/2 teaspoon salt 1/2 teaspoon coarsely ground pepper 2 cups milk 3/4 cup shredded part-skim mozzarella cheese divided 3/4 cup grated Parmesan cheese divided Instructions Preheat oven to 350F. Cook tortellini according to package instructions. Add broccoli for last 2 minutes of cooking. Drain and set aside. In a large skillet, cook bacon over medium heat until crisp. Remove bacon to a paper-towel lined plate to drain. Drain all but 1 tablespoon of the bacon fat. Reduce heat to medi...

TATER TOT CHILI DOG CASSEROLE Tater Tot Chili Dog Casserole is a cheesy, savory, and fun new twist on tater tot casserole and chili dogs! This casserole is easy to make with leftover or canned chili! Tater Tot Chili Dog Casserole Prep Time 5 mins Cook Time 45 mins Total Time 50 mins Course: Main Course Cuisine: American Servings: 8 Ingredients 10 Hot Dogs Sliced 1 25 Ounce Can Chili 1 15 Ounce Can Chili 1 1/2 Cups Shredded Cheddar Cheese 1 Package Frozen Tater Tots Instructions Preheat oven to 350 degrees. In a large bowl mix together the sliced hot dogs, one cup of the cheese, and both cans of chili. Pour the chili mixture into a 9x13 inch baking dish. Top the mixture with an even layer of tater tots. Bake uncovered in preheated oven for 45 minutes. Top with remaining cheese and bake for 5 more minutes until cheese is melted. Recipe Notes NOTE: You can use leftover chili for this recipe, you will want about 4-5 cups total. full recipe:  https://thesaltymarshmallow.com/tater-tot-...

Instant Pot Lasagna Instant Pot Lasagna is delicious and hearty. No need to pre-cook the pasta if you use no-boil noodles.  Pressure cooker lasagna is easy to make. Instant Pot Lasagna Prep Time 25 mins Cook Time 22 mins Total Time 1 hr 2 mins Course: Dinner, Main Course Cuisine: Italian Keyword: pressure cooker lasagna Servings: 4 - 5 Calories: 427 kcal Author: Sandy Clifton Ingredients Meat Mixture 1/2 lb Lean Ground Beef (85% to 90% lean) You can use all ground beef 1/2 lb Ground Italian Sausage (you can use all sausage) 1/2 tsp Coarse Salt (1/4 tsp table salt) 1/4 tsp Pepper 1/2 tsp Onion Powder 1/2 tsp Garlic Powder 1/2 tsp Italian Seasoning Cheese Mixture 1 cup Ricotta Cheese (or Cottage Cheese) 1 Egg 1/2 cup Mozzarella Cheese, shredded 1/2 cup Parmesan Cheese, grated 1 1/2 tsp Garlic Powder 1 1/4 tsp Onion Powder 1 1/4 tsp Italian Seasoning 1/2 tsp Oregano 1/2 tsp Salt (if your pasta sauce is salty, decrease to 1/4 tsp) 1/2 tsp Pepper 1/4 cup Chopped Fresh Parsley Remaining ...

Easy 20-Minute Garlic and Herb Baked Cod If you're wondering how to make fast and easy delicious fish that tastes just like the restaurants make it, than this is the recipe for you!! Salty, creamy, herby and cheesy! The perfect blend of textures and flavors. Easy 20-Minute Garlic and Herb Baked Cod Course Dinner Prep Time 5 minutes Cook Time 15 minutes Total Time 20 minutes Servings 4 servings Calories 347 kcal Author Lauren Brennan Ingredients 2 lbs. cod fillets 1/3 cup real mayonnaise {not miracle whip} 1/3 cup freshly grated Parmigianno Regianno cheese {no pre-grated cheese please!} 2 tablespoons each chopped fresh parsley and basil 1 medium clove garlic grated salt and pepper to taste US Customary - Metric Instructions Preheat oven to 450 degrees. Line baking sheet with parchment paper or silicone baking mat. Place fish fillets onto prepared baking sheet and set aside. In a small bowl, stir mayonnaise together with cheese, fresh herbs, garlic, salt and pepper until combined. Sp...

Secret Ingredient Easy Chocolate Mousse (Low Carb, Keto) To sweetened this secret ingredient easy chocolate mousse, I recommend using Swerve or something similar. If you are only using Stevia drops, please taste after you add a drop, and then taste to your desired sweetness. Stevia is much sweetener, and a little bit goes a long way. Secret Ingredient Easy Chocolate Mousse (Low Carb, Keto) Secret Ingredient Easy Chocolate Mousse (Low Carb, Keto) Author: Chelsea @ Gal on a Mission Serves: 8 servings Ingredients 8 ounces cream cheese block, softened ¼ cup unsweetened cocoa powder ½ large avocado, pitted ⅛ teaspoon vanilla extract 2-3 tablespoons of desired sweetener, I recommend Swerve. ¼ cup heavy whipping cream 90% dark chocolate shaved, to garnish Instructions Beat together the cream cheese until creamy and smooth using a handheld mixer in a medium mixing bowl. Slowly mix in the cocoa powder. Beat in the avocado and mix until creamy smooth, approximately 5 minutes. Add the vanilla ext...

KETO WHITE CHICKEN CHILI This Keto White Chicken Chili is an amazing comfort food for the changing seasons. It’s filling, tasty and can easily be a crockpot/freezer meal! KETO WHITE CHICKEN CHILI Author: Hey Keto Mama Prep Time: 15  Cook Time: 30  Total Time: 45 minutes Yield: 4 ingredients 1 lb chicken 1.5 cups chicken broth 2 garlic cloves, finely minced 1 4.5oz can chopped green chiles 1 diced jalapeno 1 diced green pepper 1/4 cup diced onion 4 tbsp butter 1/4 cup heavy whipping cream 4 oz cream cheese 2 tsp cumin 1 tsp oregano 1/4 tsp cayenne (optional) Salt and Pepper to taste instructions In large pot, season chicken with cumin, oregano, cayenne, salt and pepper Sear both sides over medium heat until golden Add broth to pot, cover and cook chicken for 15-20 minutes or until fully cooked While chicken is cooking, melt butter in medium skillet Add chiles, diced jalapeno, green pepper and onion to skillet and saute until veggies soften Add minced garlic and saute additional...

"Ohmygoshthisissogood" Baked Chicken Breast Recipe! Easiest baked chicken breast recipe you will EVER make "Ohmygoshthisissogood" Baked Chicken Breast Recipe! What You Need 1 cup mayo mayo...not miracle whip 1/2 cup Parmesan salt/pepper to taste 1/2 tsp garlic optional boneless skinless chicken (I used tenders here) Instructions mix up layer on your chicken...do not overdo it or it won't brown up properly bake in oven on 375 for 30-35 min full recipe:  http://www.momdot.com/chicken_recipe

Texas Peach Sangria Summertime in a glass! This sangria is fruity, slightly sweet with peach flavor and so good. Ginger ale gives it a bit of bubbles. The recipe is meant to serve a crowd and would be perfect for a summertime get together. We opted to add strawberries and they paired so well with the peaches. A simple cocktail that's full of flavor.  Serves:10-20  Prep: 20 Min Method: Refrigerate/Freeze Ingredients 2 bottle 750 ml each chardonnay wine 2 c peach nectar (look in the tomato juice aisle) 2 c peach vodka 3 c ginger ale (I used diet) 1 peach (sliced) How to Make Texas Peach Sangria Step-by-Step  Pour both bottles of wine into a large drink dispenser or pitcher. Must be at least 1 gallon capacity. Pour in the peach nectar and the peach vodka. Slice a peach and any other fruit you want to include. I used a few strawberries cut in half for a pop of color. Don't use small pieces of fruit or small fruit like blueberries. They tend to get stuck in the dispenser/spout...

ONE-POT BEEF STROGANOFF SOUP Classic beef stroganoff is transformed into a hearty, yet light soup. And no need to cook the noodles first, because it’s all made in one pot. Easy weeknight dinner! Well, my kids were in shorts again this past weekend. I knew I shouldn’t have traded out their summer clothes for pants and sweaters yet. When will I learn? *throws hands up* But in that full week of rain and cooler temperatures, I went on a soup binge. Some old. And some new…like this one! There’s a fantastic beef stroganoff recipe in my cookbook that is from my childhood. I adapted that in combination with a BHG soup that inspired me. It turned out wonderfully. And bonus – it’s all done in one pot! No need to cook the noodles first. Huzzah! We’re so in-love. I’m making this one all winter long! One-Pot Beef Stroganoff Soup Prep Time 20 mins Cook Time 15 mins Total Time 35 mins Classic beef stroganoff is transformed into a hearty, yet light soup. And no need to cook the noodles first, because ...

Taco Spaghetti Squash Boats Pro cooking tip of the day: If you stuff really good things (a Southwest-spiced blend of ground turkey, black beans, veggies, and cheese, for example) inside of another good thing (spaghetti squash), you can end up with an EVEN BETTER THING —> Taco Spaghetti Squash Boats. I know. How did I get this job? In all seriousness, stuffing vegetables with all types of tasty fillings has become one of my favorite ways to use seasonal produce. It’s familiar territory worth visiting again and again. Here are a few reasons why we’re taking another stroll down stuffed squash lane: Stuffed vegetables are filling. This Taco Spaghetti Squash recipe offers a whopping 29 grams of protein and 6 grams of fiber per boat. I found about two-thirds of one stuffed spaghetti squash kept me full an entire afternoon, an impressive feat considering I am usually ready to eat an entire box of granola bars by 3 p.m. Stuffed vegetables can be adapted throughout the seasons. On my list th...

APPLE PIE BITE These incredibly delicious (and easy) Apple Pie Bites are going to be your go-to dessert in a hurry! Sign up for my email subscription and never miss a recipe! APPLE PIE BITES RECIPE Honestly, when I took the first bite… I thought, “how can something this easy be so damn good?”. In less than 30 minutes you can whip up these tasty little apple pies that are a perfect last-minute Thanksgiving (or anytime!) dessert. How did I come across this idea? I recently had the honor of contributing a recipe and photograph to my hometown elementary school’s fundraiser cookbook (those are my Cheddar Jalapeno Corn Muffins!). I was skimming through the cookbook when I came across a recipe very similar to this one. Whenever I find a recipe that I want to make, I’ll always look for different variations of the recipe and adapt it to make it my own. This easy recipe starts out with placing Pillsbury crescent rolls on a baking sheet lined with parchment paper. You’ll spread a mixture of brown...

TOMATO AND BURRATA SALAD WITH PROSCIUTTO Let’s have a final summer fling with this Tomato and Burrata Salad with Prosciutto. I threw in the greens and prosciutto to give the classic tomato salad a little more heft and substance. Sure you can skip the prosciutto but if you have meat eaters in your family like I do, that doesn’t usually go over too well. Salads without protein in my house are just that, a salad—with the expectation that a main entree will follow. But for those days when I hardly even have time to sit and eat lunch, much less time to turn out a salad and entrée, I turn to time-saving salads like this. TOMATO AND BURRATA SALAD WITH PROSCIUTTO YIELD: Serves 4 Ingredients: 2 lbs. tomatoes, any combination (I used a mixture of heirlooms, cherry and grape tomatoes) 8 oz. burrata cheese 6 oz. prosciutto 4 oz. watercress (roots attached) olive oil salt and pepper Directions: Layer the first four ingredients on a large plate and drizzle with olive oil and sprinkle with salt and p...

AIRFRYER (PHILIPS AIRFRYER!), FISH Airfried Cajun Salmon The problem with most home-cooked salmon is that it tends to get overcooked. I’ve heard many people (my own family included!) say that salmon sashimi ‘always tastes better than cooked salmon’ because it is so moist and tender, and cooked salmon tend to be dry. That’s because you’re frying your salmon to death! I’ve seen lots of recipes cooking salmon in the airfryer for 15 minutes and the cook wonders why the salmon is tough after cooking. If your salmon is about 3/4 of an inch thick (as most salmon fillets are), all you need is 6-7 minutes in a preheated airfryer. For even thinner slabs like the tail part, 6 minutes max is all you need. I use the first-generation Philips 9220, so I set the temperature to 180C, then turn the knob to 5 minutes. In the mean time, I prepare my fish (just sprinkle Cajun seasoning all over – not too much, just enough to coat) and when the orange light is off, I fry my salmon skin side up, on the gril...

BLUEBERRY BANANA ZUCCHINI BREAD Blueberry Banana Zucchini Bread: a delicious bread that is perfectly moist and bursting with flavor. One of our favorites bread to indulge in is banana bread. I love how versatile a banana bread recipe can be. You can keep it simple or you can fancy it up by adding fruit, walnuts or even a cinnamon swirl. This blueberry banana zucchini bread is moist and bursting with flavor. In each bite you will get a burst of blueberry or banana. The zucchini helps keep the bread moist and is a sneaky way to get a little bit of veggies into your kids diet.  Blueberry Banana Zucchini Bread Delicious and simple bread that is bursting with flavor! Course Breakfast Servings 12 Ingredients 1 large egg 1/2 cup light brown sugar , packed 1/3 cup coconut oil , liquid-state 1/4 cup granulated sugar 1/4 cup cup sour cream 1 TBSP . vanilla extract 1 1/2 - 2 cups all-purpose flour* see notes 1/2 tsp . baking powder 1/2 tsp . baking soda 1/2 tsp . cinnamon , optional 1 cup ...

Carrot Cake Drop Cookies Crunchy on the outside, soft on the inside, this Carrot Cake Cookies recipe makes it easy and fun not only to eat your vegetables but also to eat carrot cake on the go. I’ve been making several carrot cake inspired recipes lately and the biggest question I find is – what goes in a carrot cake? Raisins? Coconut? Pineapple? Walnuts? Pecans? I don’t think there’s any right or wrong answer. For my Carrot Cake Cheesecake I made last year, I added the whole works with pineapple and coconut, but then for these Carrot Cake Drop Cookies, I was hesitant in adding pineapple due to the extra moisture; I didn’t want them to spread ridiculously thin. I’m quite pleased with how they turned out – a bit crunchy on the outside, soft and moist on the inside. I wanted a cake-like texture rather than a chewy cookie, and I succeeded. Carrot cake dates back to war time where carrots were more abundant and cheaper than sweeteners. Soon the classic dessert became popular across the US ...