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Apple Cinnamon Rings- easy, pretty healthy, and so good!
Cinnamon Sugar, Apples Cinnamon, Apples Rings, Healthy Deserts, Easy Recipes, Cinnamon Apples, Apple Cinnamon Rings, Easy Healthy Treats, Pretty Healthy
Quick & Easy Recipes – Apple Cinnamon Rings
Healthy desert- Cinnamon apple rings!
Apple Cinnamon Rings- easy pretty healthy and so good!.
Apple Cinnamon Rings use pancake batter and cinnamon sugar its great!!!! -B
Easy to make cinnamon apple rings.
Cinnamon Apple Rings, Cinnamon Apples Rings, Coconut Oil, Apple Cinnamon Rings, Clean Apple Recipe, Healthy Apple Dessert, Autumn Recipe, Fried Apple Ring, Apples Cinnamon Rings
Battered Apple Cinnamon Rings
Cinnamon apple rings | BATTER FRIED APPLE RINGS 1 c flour 1 1/2 tsp. baking powder 2 tbsp. sugar 1/2 tsp. salt 3/4 c. milk 1 egg 4 lg. apples Sugar and cinnmaon Sift dry ingredients. Add milk and egg, beating well. Peel and core apples. Slice into 1/4 inch rings. Dip rings in batter and fry in 1/2 inch hot shortening until golden brown. Drain on paper towels. Sprinkle with sugar and cinnamon mixture.
cinnamon apple rings. Would use gf flour, and coconut oil.
cinnamon apple rings
Meatball Sub Casserole
Veggies Meatballs, Super Easy Dinner Recipes, Meatballs Sub Casseroles, Meatball Casserole Recipe, Really Yummy Food, Easy Meatballs Recipe, High Sodium, Cut Outs, Meatballs Casseroles
Meatball Sub Casserole- super easy and really tasty. Could change it a bit to cut out the processed and high sodium ingredients. Sub in veggie meatballs or sausage crumbles.
Meatball Sub Casserole | Recipe Knead
grilled avocado with melted parm. cheese & lime.
Low Carb, Grilled Avocado, Melted Chees, Melted Parm, Front Doors, Sea Salts, Holy Cows, Parmesan Chees, Hot Sauces
Former Pinner says: Shut the front door ...these are fabulous! They are -broiled- avocados which have been cross-hatched cut to allow equal amts of Tabasco Chipolte Sauce & lime juice to sink in; sea salt & pepper; & melted parm. cheese, Holy cow! ~ I was on the fence about avocados in general, these lil babies knock me flat off & into their waiting arms!
Shut the front door ...these are fabulous! Low carb. grilled avocado with melted parm. cheese & lime. Holy cow. NO Hot Sauce for me!
Morsels and Musings: grilled avocado w melted cheese & hot sauce
Top 10 Clean Eating Recipes. I would make the recipe shown in the picture again but omit the thyme and add a different seasoning.
Parmesian Cheese, Vegetables Tian, Tomatos Sl, Summer Veggies, Potatoes Onions, Side Dishes, Olive Oils, Summer Vegetables, Zucchini Tomatoes
potatoes, onions, squash, zucchini, tomatoes...sliced, topped with seasoning and parmesan cheese - side dish - (copied Hannah Haggmark - "I found a really similar one that said this: zucchini, tomato, potato, summer squash, onion, garlic, olive oil, shredded cheese. 350 degrees: 30 min. covered; 10 - 15 uncovered with cheese. I tried it and it was delicious though I recommend cutting the potatoes thin if you follow these instructions.") - (saute garlic in oil to infuse flavor)
Budget Bytes | Summer vegetable Tian | Potatoes, onions, squash, zucchini, tomatoes: sliced, topped with seasoning and Parmesan cheese. Simple side dish.
Summer Vegetable Tian - potatoes, onions, squash, zuchinni, tomatos...sliced, topped with seasoning and parmesian cheese
potatoes, onions, squash, zuchinni, tomatos...sliced, topped with seasoning and parmesian cheese. My german friend made this the other day. Great way to use summer veggies!
Top 10 Clean Eating Recipes – Top Inspired
Frieda Loves Bread: Outback/Cheesecake Factory Bread Copycat: Step-by-Step
Tasty Recipe, Outback Cheesecake Factories, Breads Recipe, Factories Breads, Outback Black, Breads Copycat, Black Breads, Outback Breads, Copycat Recipe
Outback/Cheesecake Factory Bread Copycat Recipe
Outback Cheesecake Factory Bread Copycat by Frieda Loves Bread:
Oh my!! Outback bread recipe!!!!!!!!!
Outback Bread Copycat Recipe
Caramelized Carrots with Feta Cheese
Cheese Salad, Feta Cheese, Side Dishes, Caramelised Carrots, Roasted Carrots, Healthy, Caramel Carrots, Goats Cheese, Food Recipe
Caramelized Carrots with Feta Cheese salad. Something to try.
Caramelized Carrots with Feta Cheese. **NOTES**: This is a nice side dish if the rest of your dinner isn't as rich.
Caramelized Carrot with Feta Cheese #healthy #glutenfree #sides #food #recipe
Roasted Carrots with Feta and Parsley #vegeterian #healthy #food #recipes
I would use goat cheese instead of Feta... Caramelized Carrots with Feta Cheese
Caramelised Carrots with Feta Cheese
Skinny Gluten Free Breaded Zucchini Coins- and lots of other delicious looking healthy recipes!
Skinny Breads, Skinny Recipe, Free Breads, Chips Gluten, Zucchini Sticks, Gluten Free Zucchini Chips, Breads Zucchini, Healthy Recipe, Healthy Zucchini
Skinny Gluten Free Breaded Zucchini Coins- and lots of other delicious looking healthy recipes! #glutenfree #bread
Skinny Breaded Zucchini Chips (Gluten Free) #AmyLayne #DAMY #healthy #recipe
Healthy Zucchini Sticks
Double Crunch Honey Garlic Chicken Breasts - almost 100,000 hits on the website for this fantastic recipe in the last month alone. We have had a torrent of compliments and rave reviews for this super crunchy, quick cooking chicken dish.
Chicken Recipe, Honey Garlic Chicken, Chicken Breasts, Most Popular Recipe, Chickenbreast, Crunches Honey, Honey Chicken, Double Crunches, Pork Chops
Double Crunch Honey Garlic Chicken Breasts @keyingredient #honey #chicken
Double Crunch Honey Garlic Chicken Breasts. The original pork version of this recipe Double Crunch Honey Garlic Pork Chops was posted one year ago this week and very quickly grew to being the most popular recipe ever on Rock Recipes with just over 117,000 views to date. It has been among the most commented upon and possibly the most raved about recipe I have ever posted too and for very good reason. It seems everyone who tried them loved them and made them over and over again.
DOUBLE CRUNCH HONEY GARLIC CHICKEN BREASTS RECIPE #chicken #chickenbreast #food #recipes
Double Crunch Honey Garlic Chicken Breasts - not just our most popular chicken recipe, this super crunchy, double dipped fried chicken with a sweet honey garlic glaze is the most popular recipe ever on Rock Recipes with over 1.5 MILLION page hits to date. All those people can't be wrong about this amazingly delicious and satisfying chicken dish.
I hear the headline is "Best Pizza Dough Ever" and it's true. This dough is a dream to work with and cooks up to the BEST thin crust pizza I've ever made. // must try
Pizza Crusts, Best Pizza Dough, Dough Recipes, Pizza Pizza, Crusts Pizza, Pizza Dough Recipe, 101 Cookbooks, Homemade Pizza, Thin Crusts
Peter Reinhart's Napoletana Pizza Dough Recipe 101 cookbooks blog votes this the "best pizza dough ever" From: 101cookbooks.com
Homemade pizza dough: Recipe from 101 cookbooks.com
The headline is "Best Pizza Dough Ever" and it's true. This dough is a dream to work with and cooks up to the BEST thin crust pizza I've ever made. Best Pizza Dough Ever Recipe January 30, 2006 | 53 Comments I can make a mean pizza, but it took me a while to learn how. Maybe I should rephrase that - I can make a mean pizza, but it took me a while to find the right teacher. For a long time I didn't really know where to look for guidance - I just knew I wanted pizza the way I'd enjoyed it in Rome and Naples. I was smart enough to know early on, if you've got bad dough you are destined to have bad pizza. Figuring out the dough factor was not as easy as you might think. As I got going, my oven gobbled up the fruits of many deflated attempts - a little yeast here, a lot of yeast there, this flour, that flour, knead by hand, knead by mixer, high baking temps, lower baking temps, and on and on. Then I was given a hint. A gift, really. My friends and I would visit a favorite tiny pizza place in San Francisco quite often. We would go to eat, but also to try to absorb some of the good pizza karma flowing from their single-shelf, Baker's Pride oven. We spent a lot of time there, not because we wanted to know their secrets really - but primarily because the food was so good. We would end up chatting for hours over thin-crusts and more thin-crusts. One could see the flour shipments come in, the cheese deliveries transpire, and the wine selections rotate through the seasons. All the while, my homespun pizzas weren't improving much. Its not that they were bad, it was more that the dough was tempermental and tasted so-so. I wanted a dough that was on the thin side, crunched a bit as you bit into it, with minimal cardboard factor. And I knew I was not interested in a chewy, bready, or deep-dish type crust. One day in the aforementioned pizza shop, I noticed a copy of Peter Reinhart's Bread Baker's Apprentice on a bookshelf near the prep area. It must have been quite new at the time, and my curiousity was piqued. Sure enough, the book contained an interesting (and meticulous) description of how to make just the sort of pizza I was after. The dough Peter uses for his Napoletana pizza in this book is rooted in a delayed-fermentation method - different from the other techniques I had tried up to that point. If you like to wait until the last minute to make pizza dough, you are out of luck here. The key is the overnight fermentation. You end up with a golden, beautiful crust with the perfect amount of crunch and subtle yeasty undertones. If you try this recipe and like it, Peter also went on to write an entire book about the quest for the perfect pizza, fittingly titled, American Pie. It's an great reference for those of you who really want to geek out on pizza. There is a discussion group on the 101 bulletin boards focused on the Bread Baker's Apprentice if you have the book and want to jump in. Give Peter's dough a try, and if you are interested in baking world exceptional breads, be sure to spend time with his book. He is also working on a new book and I hope I'll get to hear more about him if I see him in March. I'm just going to leave you with the dough recipe. It's up to you to play around with the toppings. The best advice I can give you is to take it easy with the toppings (guys, I'm talking to you) - a little goes a long way here. My favorite is a simple pizza margherita with the bright red sauce from my book, a few torn up bocconcini cow's millk mozzerella balls, and a few pinches of salt on the front end before placing the pizza in the oven. When the pizza comes out of the oven, I give it a quick dusting of grated Parmesan, a tiny drizzle of artisan-quality virgin olive oil, and a bit of basil cut into a chiffonade. As far as oven temperatures go - I have great results at 450 degrees WITH a pizza stone. Go buy a pizza stone immediately if you are serious about making great pizza at home. They are cheap and make a huge difference in your crust. Why not 500 or 550 degrees? I've tried higher temperature in the past, but my oven begins to quake and quiver at those temps, and the cornmeal that inevitable gets left on the pizza stone ends up smoking pretty badly. This is the stripped-down, adapted version of Peter's Napoletana pizza dough recipe, if you want all his great side notes, tips, and back-history on the recipe, you are going to want to pick up the book - this (for example) is the meat of a recipe that spans Peter Reinhart's Napoletana Pizza Dough Recipe Heidi notes: Peter's recipe says the olive (or vegetable oil) is optional. I use it every time - always olive oil, not vegetable oil. I love the moisture and suppleness it adds to the dough, and it makes your hands soft too. 4 1/2 cups (20.25 ounces) unbleached high-gluten, bread, or all-purpose flour, chilled 1 3/4 (.44 ounce) teaspoons salt 1 teaspoon (.11 ounce) instant yeast 1/4 cup (2 ounces) olive oil (optional) 1 3/4 cups (14 ounces) water, ice cold (40°F) Semolina flour OR cornmeal for dusting 1. Stir together the flour, salt, and instant yeast in a 4-quart bowl (or in the bowl of an electric mixer). With a large metal spoon, stir in the oil and the cold water until the flour is all absorbed (or mix on low speed with the paddle attachment), If you are mixing by hand, repeatedly dip one of your hands or the metal spoon into cold water and use it, much like a dough hook, to work the dough vigorously into a smooth mass while rotating the bowl in a circular motion with the other hand. Reverse the circular motion a few times to develop the gluten further. Do this for 5 to 7 minutes, or until the dough is smooth and the ingredients are evenly distributed. If you are using an electric mixer, switch to the dough hook and mix on medium speed for 5 to 7 minutes, or as long as it takes to create a smooth, sticky dough. The dough should clear the sides of the bowl but stick to the bottom of the bowl. If the dough is too wet and doesn't come off the sides of the bowl, sprinkle in some more flour just until it clears the sides. If it clears the bottom of the bowl, dribble in a tea- spoon or two of cold water. The finished dough will be springy, elastic, and sticky, not just tacky, and register 50 to 55F. 2. Sprinkle flour on the counter and transfer the dough to the counter. Prepare a sheet pan by lining it with baking parchment and misting the parchment with spray oil (or lightly oil the parchment). Using a metal dough scraper, cut the dough into 6 equal pieces (or larger if you are comfortable shaping large pizzas), You can dip the scraper into the water between cuts to keep the dough from sticking to it, Sprinkle flour over the dough. Make sure your hands are dry and then flour them. Lift each piece and gently round it into a ball. If the dough sticks to your hands, dip your hands into the flour again. Transfer the dough balls to the sheet pan, Mist the dough generously with spray oil and slip the pan into a food-grade plastic bag. 3. Put the pan into the refrigerator overnight to rest the dough, or keep for up to 3 days. (Note: If you want to save some of the dough for future baking, you can store the dough balls in a zippered freezer bag. Dip each dough ball into a bowl that has a few tablespoons of oil in it, rolling the dough in the oil, and then put each ball into a separate bag. You can place the bags into the freezer for up to 3 months. Transfer them to the refrigerator the day before you plan to make pizza.) 4. On the day you plan to make the pizza, remove the desired number of dough balls from the refrigerator 2 hours before making the pizza. Before letting the dough rest at room temperature for 2 hours, dust the counter with flour, and then mist the counter with spray oil. Place the dough balls on top of the floured counter and sprinkle them with flour; dust your hands with flour. Gently press the dough into flat disks about 1/2 inch thick and 5 inches in diameter. Sprinkle the dough with flour, mist it again with spray oil, and cover the dough loosely with plastic wrap or a food-grade plastic bag. Now let rest for 2 hours. 5. At least 45 minutes before making the pizza, place a baking stone either on the floor of the oven (for gas ovens), or on a rack in the lower third of the oven. Heat the oven as hot as possible, up to 800F (most home ovens will go only to 500 to 550F, but some will go higher). If you do not have a baking stone, you can use the back of a sheet pan, but do not preheat the pan. 6. Generously dust a peel or the back of a sheet pan with semolina flour or cornmeal. Make the pizzas one at a time. Dip your hands, including the backs of your hands and knuckles, in flour and lift I piece of dough by getting under it with a pastry scraper. Very gently lay the dough across your fists and carefully stretch it by bouncing the dough in a circular motion on your hands, carefully giving it a little stretch with each bounce. If it begins to stick to your hands, lay it down on the floured counter and reflour your hands, then continue shaping it. Once the dough has expanded outward, move to a full toss as shown on page 208. If you have trouble tossing the dough, or if the dough keeps springing back, let it rest for 5 to 20 minutes so the gluten can relax, and try again. You can also resort to using a rolling pin, though this isn't as effective as the toss method. 7. When the dough is stretched out to your satisfaction (about 9 to 12 inches in diameter for a 6-ounce piece of dough), lay it on the peel or pan, making sure there is enough semolina flour or cornmeal to allow it to slide. Lightly top it with sauce and then with your other top- pings, remembering that the best pizzas are topped with a less-is-more philosophy. The American "kitchen sink" approach is counterproductive, as it makes the crust more difficult to bake. A few, usually no more than 3 or 4 toppings, including sauce and cheese is sufficient. 8. Slide the topped pizza onto the stone (or bake directly on the sheet pan) and close the door. Wait 2 minutes, then take a peek. If it needs to be rotated 180 degrees for even baking, do so. The pizza should take about 5 to 8 minutes to bake. If the top gets done before the bottom, you will need to move the stone to a lower self before the next round. if the bottom crisps before the cheese caramelizes, then you will need to raise the stone for subsequent bakes. 9. Remove the pizza from the oven and transfer to a cutting board. Wait 3 to 5 minutes before slicing and serving, to allow the cheese to set slightly. Makes six 6-ounce pizza crusts.
zucchini chips recipe healthy snack
Zucchini Recipe, Olive Oil, Low Carb Diet, Food, Zucchini Chips, Yummy Healthy Recipe, Salts, Peppers Zucchini, Diet Recipe
Low Carb Diet Recipes - Salt and Pepper Zucchini Chips
Salt and Pepper Zucchini Chips - always on the look-out for good zucchini recipes
Salt and Pepper Zucchini Chips. Zucchini, salt, pepper, olive oil, and apple cider vinegar. That's it! Author makes these in a food dehydrator, but they can be done in the oven as well. #paleo #whole30 #AIP
Barefoot Contessa's Winter Minestrone
Butternut Squash, Contessa Winter, Garlic Bruschetta, Minestrone Soup, Barefoot Contessa, White Wine, Ina Garten, Winter Minestrone, Winter Soup
Barefoot Contessa's Winter Minestrone & Garlic Bruschetta This incredibly hearty winter soup falls somewhere between a soup and a stew.The texture and flavor are amazing—it’s filled with chunky vegetables, pasta,beans, and spinach. Pesto and Parmesan swirled in at the end make it even better. I serve it in big shallow bowls with garlic bruschetta on top via Crave
Being i love all things Ina Garten, this will, no doubt, be terrific! Barefoot Contessa's Winter Minestrone & Garlic Bruschetta
Barefoot Contessa Winter Minestrone Soup & Garlic Bruschetta
Barefoot Contessa Winter Minestrone & Garlic Bruschetta ... Ingredients include: pancetta, onions, carrots, celery, butternut squash, garlic, thyme leaves, diced tomatoes, chicken stock, salt, cannellini beans, pasta, spinach, dry white wine, pesto.
Previous pinner wrote, "My husband talked about this for two days - 4 thawed chicken breasts, 6oz. package of Stove Top stuffing mix, 1/2 cup sour cream, 1 can of cream of chicken soup. Chicken on bottom - Stove Top over chicken, Cream of Chicken/Sour Cream mix on top. Cover and cook for 4 hours on low."
There's nothing about this I don't like...Ingredients - 4 thawed chicken breasts, 6oz. package of Stove Top stuffing mix, 1/2 cup sour cream, 1 can of cream of chicken soup. Chicken on bottom - Stove Top over chicken, Cream of Chicken/Sour Cream mix on top. Cover and cook for 4 hours on low.
Sour Cream, Chicken Breasts, Stuffed Mixed, Crock Pots, 1 2 Cups, Tops Stuffed, Stoves Tops, Cups Sour, Chicken Soup
I love Crock Pots! 4 thawed chicken breasts, 6oz. package of Stove Top stuffing mix, 1/2 cup sour cream, 1 can of cream of chicken soup. Chicken on bottom – Stove Top over chicken, Cream of Chicken/Sour Cream mix on top. Cover and cook for 4 hours on low.
Sangria 1 bottle of red wine (cabernet sauvignon, merlot, rioja, zinfandel, shiraz) 1 lemon cut into wedges 1 orange cut into wedges 1 lime cut into wedges 2 tbsp sugar splash of orange juice or lemonade 2 shots of gin or triple sec (optional) 1 cup of raspberries or strawberries (may use thawed or frozen) 1 small can of diced pineapples (with juice) 4 cups gingerale
Fun Recipe, Beach House, Sangriay Plea, Triple Sec, Red Wine, Food, Beverages, Sangria Recipe, Drinks
beach house in the city: sangria....yes please! I love red wine sangria!! I think Velvet Red St James would be ideal!
Sangria recipe: 1 bottle of red wine (cabernet sauvignon, merlot, rioja, zinfandel, shiraz) 1 lemon cut into wedges 1 orange cut into wedges 1 lime cut into wedges 2 tbsp sugar splash of orange juice or lemonade 2 shots of gin or triple sec (optional) 1 cup of raspberries or strawberries (may use thawed or frozen) 1 small can of diced pineapples (with juice) 4 cups gingerale pour wine into large pitcher and squeeze the juices from the wedges and toss them into the wine. add pineapple, sugar, oj, and gin. chill overnight. add gingerale, berries and ice just before serving. you could skip the gingerale, if you wanted it to be richer and less fizzy.
Sangria recipe - made it and it was delicious! Goes sour though, so you have to drink it within 48 hrs or so.
Broccoli Cheese Bites.... No carbs
Veggi, Side Dishes, Healthy Side Dish, Broccoli Cheese Bites, Broccoli Bites, Healthy Sides, Breads Crumb, Broccoli Chees Bites, Food Drinks
Broccoli Chees Bites | Recipe By Photo. Eggs, bread crumbs, broccoli, and cheese
Broccoli Cheese Bites - healthy side dish substitute almond flour for the bread crumbs
Broccoli Cheese Bites - healthy side dish @Liz Carp Ik know how much you love broccoli bites!
Broccoli Cheese Bites - healthy side dish 2/26 made this today. It was ok for a side. Not great but good way to get veggies- sarah
Baked Sweet Potato Fries - one serving is only 81 calories! cut up sweet potatoes, toss the wedges with a little bit of olive oil, salt, and pepper, and bake at 400 degrees for about 20 minutes.
Sweet Potato Fries, Baked Sweet Potatoes, Large Sweets, Olive Oils, Baking Sweets Potatoes, 400 Degre, 20 Minute, Sweets Potatoes Fries, Under 100 Calories
Baked Sweet Potato Fries one serving is only 81 calories! Cut up one-half of a large sweet potato, toss the wedges with a little bit of olive oil, salt, and pepper, and bake at 400 degrees for about 20 minutes. Go Ahead, Take a Few! 5 Snacks Under 100 Calories
Rachel Ray talked about how you should make your own taco seasoning because the stuff you buy in stores is full of sodium(and it has silica in it, which is like the little packet found in new shoes that says DO NOT EAT!). This is just full of flavor. Simply spices! 1 T chili powder, 1 T ground cumin, 1 T garlic powder, 1 T onion powder, 1/4–½ T crushed red pepper
Rachel Ray says it's best to make your own taco seasoning because the stuff you buy in stores is full of sodium. This is just full of flavor. Simply spices! 1 T chili powder, 1 T ground cumin, 1 T garlic powder, 1 T onion powder, 1/4–½ T crushed red pepper
Red Peppers, Taco Seasoning, Rachel Ray, Garlic Powder, Homemade Tacos Seasons, Onions Powder, Ground Cumin, New Shoes, Chilis Powder
Homemade taco seasoning Rachel Ray talked about how you should make your own taco seasoning because the stuff you buy in stores is full of sodium(and it has silica in it, which is like the little packet found in new shoes that says DO NOT EAT!). This is just full of flavor. Simply spices! 1 T chili powder, 1 T ground cumin, 1 T garlic powder, 1 T onion powder, 1/4–½ T crushed red pepper
gotta try! Frozen berries, dry cake mix, and 1 can of sprite. 350 for 35 min, yummy cobbler and it's a weight watchers recipe- have made this a bunch of times and it's always awesome!!!!
White Cake, Frozen Fruit, Fruit Cake, Cake Mixed, Weights Watchers, Berries Cobbler, Cake Mixes, Cobbler Recipe, Frozen Berries
Berry Cobbler. Frozen berries, dry cake mix, and 1 can of sprite. yummy cobbler. It sounds so easy - and it is good and weight watcher friendly! Ingredients Two 12-oz bags frozen mixed berries 1 box white cake mix (no pudding) 1 can of diet 7-up or sierra mist (clear soda) Instructions Place frozen fruit in a 9x13 baking dish. Add dry cake mix over the top. Pour soda slowly over cake mix. DO NOT stir the cake mix and the pop - this will give you a 'crust'. If you stir the two, you will have a cake like topping. Bake 350 for 45-50 min. You may be able to use frozen peaches instead of mixed berries.
Weight Watchers Berry Cobbler Recipe. 2 bags of frozen berries, 1 box of white cake mix, sprite zero. Bake for about an hour at 350. Delicious! Next time I make it I need to remember to pick up vanilla ice cream, .
Berry Cobbler recipe: Frozen fruit, cake mix and sprite. Easy peasy!
Melt a stick of butter in the pan. Slice one lemon and layer it on top of the butter. Put down fresh shrimp, then sprinkle one pack of dried Italian seasoning. Put in the oven and bake at 350 for 15 min. Best Shrimp you will EVER taste
Recipe, Italian Seasons, Butter, Food, Baking Shrimp, Dry Italian, 15 Minutes, Fresh Shrimp, Lemon
Baked SHRIMP Recipe - Melt a stick of butter in the pan. Slice one lemon and layer it on top of the butter. Put down fresh shrimp, then sprinkle one pack of dried Italian seasoning. Put in the oven and bake at 350 for 15 min. - FOOD
OMGoodness....can we say SIMPLE!!! Apple Pie Bites. yum. crescent rolls+sliced apples+cinnamon...bake for 11-13 minutes at 350 degrees.
Apples Pies Bees, Brown Sugar, Slices Apples, Bites Size, Crescent Rolls, Apples Slices, Crescents Rolls, Apples Pies Crescents, Apple Pies
APPLE PIE BITES 1 tube Crescent rolls 1 Slice apple per triangle 1 Tbsp. Melted Butter Cinnamon & sugar Preheat Oven to 350˚ Roll out the dough on a greased cookie sheet, brush with butter, sprinkle Brown Sugar and Cinnamon Roll up an apple slice in the dough forming a crescent, brush with melted butter and top with cinnamon. Repeat for others. 3. Bake for 12-15 Mins at 350˚. 4. Remove from Oven, filling will be hot! Serve alone or with a dollop of Vanilla Ice Cream.
Bite Size Apple Pies: Crescent Rolls, butter, apple slices, cinnamon, and sugar. Totally worth a try. Cook at 350 for 12-15 minutes. Apple Pie Bites 1 (Tart) Apple Sliced 3 Heaping Tbsp. Brown Sugar 2 Tbsp. Cinnamon 1 Tbsp. Melted Butter 1 Pkg. Of Crescent Rolls
Light Shrimp Scampi ... without all the butter~healthier and still tasty. Serve w cocktail picks for an appetizer or toss w pasta. These are incredible! You will not miss the butter!
Olive Oil, Healthy Shrimp Scampi, Recipe, White Wines, Shrimpscampi, Chicken Broth, Shrimp Scampi No, Food Drinks, Lemon Juice
Recipe: Easy, Healthy, SHRIMP Scampi ...No Butter (uses chicken broth, white wine, lemon juice)
Easy & Healthy Shrimp Scampi 4 t olive oil 1 1/4 lbs med shrimp, peeled & deveined 6-8 garlic cloves, minced 1/2 C low sodium chicken broth 1/2 C dry white wine 1/4 C fresh lemon juice 1/4 C + 1 T minced parsley 1/4 t salt 1/4 t pepper 4 lemon wedges Serves 4
2 large old bananas + 1 cup of quick oats. You can add in choc chips, coconut, or nuts if you'd like. Then 350º for 15 mins. THAT'S IT!
Bananas Oatmeal, Choc Chips, Chocolates Chips, Healthy Cookies, Ripe Bananas, Old Bananas, 15Min, 15 Minutes, Quick Oats
Banana Oatmeal Healthy Cookies: 2 large old bananas 1 cup of quick oats. You can add in choc chips, coconut, or nuts if you'd like. Then 350º for 15 mins. THAT'S IT!
Banana oatmeal chocolate chip cookies. 2 large old bananas + 1 cup of quick oats. You can add in choc chips, coconut, or nuts if you'd like. Then 350º for 15 mins. THAT'S IT!
2 large old bananas and 1cp of quick oats. You can add in chocolate chips, coconut, or nuts if you'd like. Then 350º for 15mins.
Get Skinny / 2 large old bananas 1 cup of quick oats. You can add in choc chips, coconut, or nuts if you'd like. Then 350º for 15 mins. THAT'S IT! - - made these today! Delicious. I added white chocolate chips, chopped pecans, and toffee bits! Will definitely makes these as often as we have very ripe bananas!
Ooey Gooey Cheesy Meatballs
Sour Cream, Marinara Sauces, Ground Beef, Gooey Cheesy, Meatballs Recipe, Cheesy Meatballs, New Years Eve, Parties Dishes, Ooey Gooey
Pinner said, "Ooey Gooey Cheesy Meatballs Recipe ~ The drizzled mayonnaise paired so well with the melted mozzarella and Parmesan, which was topped on each individual meatball. It acted more as a sauce base, so you dont even need marinara sauce with these. They seriously tasted fantastic by themselves... New Years Eve Party Dish!"
Ooey Gooey Cheesy Meatballs Ooey Gooey Cheesy Meatballs (adapted from Olga’s Flavor Factory): Yields 30 meatballs 1 slice bread 1/4 cup milk 1 pound ground beef 1 small onion, grated 1 tablespoon sour cream 1 large egg 1/2 teaspoon salt 1/2 teaspoon ground black pepper 1/4 cup mayonnaise 3/4 cup shredded mozzarella cheese 1/4
creamy avocado pasta (like an alfredo, but without all the unhealthy fats!)
Tomatoes Paste, Unhealthy Food, Unhealthy Fat, Avocado Alfredo, Roasted Tomatoes, Avocado Sauces, Wheat Pasta, Mail Sauces, Creamy Avocado Pasta
Creamy Avocado & Roasted Tomato Pasta (like an alfredo, but without all the unhealthy fats) - *
creamy avocado pasta (like an alfredo, but without all the unhealthy fats!) Even better if you use the whole wheat pasta...
creamy avocado pasta (like an alfredo, but without all the unhealthy fats!) - Yeah I'm a bit of a sucker for avocados as well ass all things tomato but this truely couldn't be hated! SO delicious on so many levels from the creamy avocado sauce to the roasted tomatoes and pine nuts. Delish!
Creamy avocado pasta sauce with roasted tomatoes
Creamy Avocado Pasta (like an Avocado alfredo (without all the unhealthy fats!)
Crispy baked parmesan garlic edamame, good alternative to popcorn!