Scalloped Potatoes Recipe -- creamy, cheesy, irresistibly delicious, and made lighter with a few simple tweaks | gimmesomeoven.com
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scalloped cheesy potatoes
Lighter Scalloped Potatoes
Scalloped Potatoes Recipe -- creamy, cheesy, irresistibly delicious, and made lighter with a few simple tweaks
Scalloped Potatoes - A Lighter Recipe
Honey Chipotle Grilled Chicken Breasts - The Lemon Bowl
Chipotle Grilled, Chicken Breasts, Sweet, Chipotle Sauces, Grilled Chicken, Cooking, Honey Chipotle, Lemon Bowls, Smoky Honey
Honey Chipotle Grilled Chicken Breasts - 20 ounces boneless, skinless chicken breasts 2 tablespoons honey 2 tablespoons olive oil 1 tablespoon Tabasco Chipotle Sauce 1 teaspoon salt ½ teaspoon pepper
Chicken breasts are marinated in a sweet and smoky honey chipotle sauce then grilled to juicy perfection.
Spicy Herb-Roasted Haricots Verts
Herbs Roasted Haricot, Green Bean, Herbs Roasted French, Skinny Green, French Green Beans, Rachael Ray, Herbs Green, Spicy Herbs Roasted, Herbs Roasted Green
Spicy herb green beans
Spicy Herb-Roasted Haricots Verts (skinny green beans)
Spicy Herb-Roasted Haricots Verts - Rachael Ray Show
Rachel Ray - Spicy Herb-Roasted French Green Beans
Zucchini Fettuccine with Rosemary Butternut Cream Sauce | omg omg omg I didn't know something this amazing existed.
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Zucchini Fettuccine with Rosemary Butternut Cream Sauce | omg omg omg I didnt know something this amazing existed. #clean #recipe #eatclean #healthy #recipes
Zucchini Fettuccine with Rosemary Butternut Creme Sauce. I used eggplant in place of mushrooms. And had plenty of butternut cream sauce left over, which is like a creamy soup!
Zucchini Fettuccine with Rosemary Butternut Creme Sauce. Gluten free, vegan and paleo and my significant (major meat-eating) other loved it. First made 02-28-15. I will add it's super easy. I bought pre-chopped butternut squash that I cooked in the microwave so the whole thing was less than 30 minutes.
Honey Roasted Carrots by The Adventure Bite.
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This recipe is so easy its almost cheating! Perfect for fall or holiday entertaining and everyone raves about them.
Honey Roasted Carrots by The Adventure Bite. This recipe is so easy its silly!
Lean Baked Parmesan Turkey Meatballs served over rigatoni and topped with a jazzed up chunky tomato basil sauce. If you are gluten free, serve it over quinoa or a brown rice pasta! YUM.
Turkey Parmesan, Tomato Basil Sauce, Turkey Meatballs, Tomatoes Basil Sauces, Chunky Tomatoes, Baking Parmesan, Gluten Free, Parmesan Turkey, Brown Rice Pasta
baked turkey parmesan meatballs with rigatoni and chunky tomato basil sauce.
Cilantro Lime brown Rice and Black Beans simmered with jalapenos, green chilies and red onion spiked with lime and cilantro. Easy to dress up with cheese, tomatoes, avocado or sour cream.
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Cilantro Lime Rice and Black Beans (optional) simmered with jalapenos, green chilies and red onion spiked with lime and cilantro for the most satisfying Mexican rice you will want to serve with everything. Easy to dress up with cheese, tomatoes, avocado or sour cream. I would use brown rice, and you could add some wild rice to the mix as well
These quesadillas have a Greek twist! They are stuffed with chicken, feta cheese, tomatoes, and kalamata olives and drizzled with Greek vinaigrette! More quick and easy recipes: www.bhg.com/...
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greek-style quesadillas Recipe from When it's snack time, try this quick-and-easy tortilla sandwich recipe with roasted chicken, feta cheese, tomatoes, and vegetables drizzled with a Greek vinaigrette dressing.
Greek style quesadillas - When it's snack time, try this quick-and-easy tortilla sandwich recipe with roasted chicken, feta cheese, tomatoes, and vegetables drizzled with a Greek vinaigrette dressing.
Greek Chicken Quesadillas - When it's snack time, try this quick-and-easy tortilla sandwich recipe with roasted chicken, feta cheese, tomatoes, and vegetables drizzled with a Greek vinaigrette dressing.
Greek Chicken Quesadillas (red onions, kalamata olives, feta cheese, grape tomatoes)
How to prep healthy lunches ahead of time so they are ready to grab from the fridge and a fun fitness challenge!
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Grilled Chicken Bowls Prepare healthy lunches in advance with these Grilled Chicken Veggie Bowls – Meal Prep
Prepare healthy lunches in advance with these Grilled Chicken Veggie Bowls – Meal Prep. Great lunch idea!
Grilled Chicken Veggie Bowls, make ahead to have healthy meals in the refrigerator for the week! Meal Prep!!
One Pan Cilantro Lime Chicken and Rice with Black Beans - this is so easy to make and so delicious! It can be ready in 25 minutes! Like a burrito bowl so you can definitely load it up with toppings if you want.
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One Pan Cilantro Lime Chicken and Rice with Black Beans - this is so easy to make and so delicious! It can be ready in 25 minutes! Like a burrito bowl so you can definitely load it up with toppings if you want.-- sub brown rice or quinoa
Chipotle Chicken Pasta Casserole
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Chipotle Chicken Pasta Casserole, recipe from Pati's Mexican Table
Pati's Mexican Table is a site for Pati Jinich to share stories, tips and recipes for cooking mexican food. Pati Jinich is a cookbook author, chef of the Mexican Cultural Institute in Washington D.C. and TV host of a cooking show under the same name.
Chipotle Lime Chicken – ridiculously delicious and juicy grilled chicken recipe with chipotle chili, lime juice, garlic and cilantro! | rasamalaysia.com
Chipotle Limes, Food Dinners, Limes Chicken, Limes Juice, Chicken Thighs, Chipotle Chilis, Limes Grilled, Food Recipe, Grilled Chicken Recipes
Chipotle Lime Grilled Chicken Recipe – ridiculously delicious and juicy grilled chicken recipe with chipotle chili, lime juice, garlic and cilantro! Summer BBQ
Chipotle grilled chicken 2 lbs Chicken thighs, skin on Produce 2 tsp Chipotle chili, powder 3 tbsp Cilantro, fresh leaves 5 Garlic cloves 1 Jalapeno 1 tsp Lime, fresh zest 1 Lime, wedges Condiments 1 1/2 tbsp Honey 1/2 cup Lime juice, fresh Baking & Spices 2 tsp Salt Oils & Vinegars 1/4 cup Olive oil
Chipotle Lime Chicken – ridiculously delicious and juicy grilled chicken recipe with chipotle chili, lime juice, garlic and cilantro! | food recipe Share and Enjoy! #amolatina
Chipotle Lime Chicken – ridiculously delicious and juicy grilled chicken recipe with chipotle chili, lime juice, garlic and cilantro! | rasamalaysia.com #receipes #cooking #baking #bbq #yum #food #dinner
Chicken Meatball Recipes, Chicken Meatballs Recipe, Eating, Cooking, Orange Chicken, Appetizers, Ground Turkey, Baking Orange Chicken, Baked Orange Chicken
This sauce was amazing!!! But next time i think ill just cut up some chicken breast if i have some instead of making the balls or else make thenm alot smaller. We didnt like having to cut them up while eating. Baked Orange Chicken Meatballs recipe from justataste.com
Bake Orange Chicken Meatballs #orangechicken #meatballs #recipe
Baked Orange Chicken Meatballs Recipe Appetizers, Main Dishes with milk, panko breadcrumbs, ground chicken, garlic, fresh ginger, scallions, low sodium soy sauce, salt, black pepper, sesame oil, olive oil, garlic, fresh ginger, crushed red pepper flakes, orange marmalade, hoisin sauce
Homemade bread in the crockpot - bakes in an hour. saves from heating up kitchen and you don't have to let it rise! From the authors of _Artisan Bread in 5 Minutes_
Summer Kitchens, Crock Pots Breads, Idea, Breads Recipe, Artisan Breads, Breads Baking, Crockpot Breads, Homemade Breads, Slow Cooker Bread
Homemade bread in the crockpot -- bakes in an hour, saves from heating up kitchen and you don't have to let it rise! From the authors of _Artisan Bread in 5 Minutes_ ....been looking for a crockpot bread recipe....
Homemade bread in the crockpot -- bakes in an hour, saves from heating up kitchen and you don't have to let it rise! From the authors of _Artisan Bread in 5 Minutes_ But, bread in a crock pot? Over the years we have gotten requests from readers to develop a method of baking our dough in a crock pot. I had my doubts, lots of them. I didn’t think the slow cooker could get hot enough, I thought it would take too long, I didn’t think it would bake through or have a nice crust and I resisted trying it. I was so convinced it would be a fail. Oh, how wrong I was. The crock pot does indeed get hot enough, and it takes less time than using your oven, because the rising time is included in the baking. The only thing I got right was the crust, it is very soft and quite pale when it comes out of the slow cooker, but just a few minutes under a broiler and I got a gorgeous loaf. I am a convert and it is just perfect for summer baking when you don’t want to heat up your oven. You could even amaze your friends at work by baking a loaf under your desk! * 1 pound dough (Here is our No-Knead 5-Minute Bread Recipe. I used the Peasant Bread from The New Artisan Bread in Five Minutes a Day, but the recipes from Healthy Bread in Five Minutes a Day would also work.) Form the dough into a ball and place it on a sheet of parchment paper. Lower the dough into the Crock-Pot (Slow Cooker), mine is a 4-quart, but I think it will work in any size. Update: I just mixed up a fresh batch of ABin5 Peasant Bread Dough, let it rise for the two hours in the bucket, then formed a 1-pound loaf and stuck it in the crock pot. So, you can use fresh or refrigerated dough. Turn the temperature to high and put on the cover. (Not all crock pots behave the same, so you should keep an eye on the loaf after about 45 minutes to make sure it is not over browning on the bottom or not browning at all. You may need to adjust the time according to your machine.) Bake for 1 hour (this will depend on your crock pot, you may need to increase or decrease the time. If you are using a 100% whole grain dough, you may want to go for a bit longer as well). You will have a fully baked loaf of bread, but the crust is very soft, almost like a steamed bun. To check for doneness I poked the top of the loaf and it felt firm. Before it is fully baked it felt soft and almost mushy when I gently pressed the top. The bottom crust should be nice and crisp, but the top of the loaf will be quite soft. Some folks desire a softer crust, so you will love this loaf. If you want a darker or crisper crust… Stick the bread under the broiler for 5 minutes or until it is the color you like, with the rack positioned in the middle of the oven. Let the loaf cool completely before slicing. Cutting into a hot loaf is tempting, but it may seem gummy and under-baked. It is fantastic with butter or as a sandwich. I love this method! Since Zoe first published these photos a few years back, it’s become one of our most popular posts. Why? It answers many of the questions that you asked us here on the site, and we’ve incorporated that into our new book, The New Artisan Bread in Five Minutes a Day, which was released today. Thank you all for making this new edition possible–our readers are where the new ideas come from. We were on TV this afternoon talking about all this, on Twin Cities Live (KTSP-ABC Minneapolis): Return to TV/Video/Radio page The winners of our book giveaway drawing from October 17 were picked and have been notified… If the embedded video frame isn’t working, click here for a link to the video. And for more about this wonderful basic recipe–the cornerstone of all our books…If you’re new to our site, we’d like to say welcome, and thank you for trying the bread. Our new edition has lots of material that wasn’t in the original Artisan Bread in Five Minutes a Day: —More color pictures, there are 40 now (compared with 8), and 100 B+W instructionals —A gluten-free chapter —An expanded Tips and Techniques section —Weight equivalents for every dough–for those of you with digital scales at home (optional!) —Instructions for adjusting yeast and salt to your taste. And we decreased our standard yeast amount to 1 tablespoon (used to use 1.5 tablespoons for four pounds of dough). —And 30 new recipes, including crock pot bread, a whole wheat variation that lets you increase the whole grain, rolls, panini, and more. About 130 more pages than our first edition. As we bake through the basic Master recipe from NewABin5 we’ll try to answer some of the most frequently asked questions. The goal is to create a large batch of dough that stores in the refrigerator for up to two weeks. That’s why our method saves you so much time– all the mixing and prep is divided over four one-pound loaves. Master Recipe from The New Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking: 3 cups (1 1/2 pounds) lukewarm water (you can use cold water, but it will take the dough longer to rise. Just don’t use hot water or you may kill the yeast) 1 tablespoon granulated yeast ( you can use any kind of yeast including: instant, “quick,” rapid rise, bread machine, active dry, or fresh cake yeast*. We’ve always tested with Red Star Yeast and they have a new premium product called PLATINUM, which has worked beautifully in our recipes. You can also decrease the amount of yeast in the recipe by following the directions here. Or you can bake with a sour dough starter, see instructions here.) *If you use cake yeast you will need 1.3 ounces. 1 to 1 1/2 tablespoons Morton Kosher Salt (adjust to suit your taste or eliminate it all together. Find more information here) 6 1/2 cups (2-pounds) all-purpose flour (we’ve always tested our recipes with Gold Medal flour. If you use a higher protein flour check here) Mixing the dough: In a 5 or 6 quart bowl or lidded Food Storage Container, dump in the water and add the yeast and salt. Because we are mixing in the flour so quickly it doesn’t matter that the salt and yeast are thrown in together. Dump in the flour all at once and stir with a long handled wooden spoon or a Danish Dough Whisk, which is one of the tools that makes the job so much easier! Stir it until all of the flour is incorporated into the dough, as you can see it will be a wet rough dough. Put the lid on the container, but do not snap it shut. You want the gases from the yeast to escape. (I had my husband put a little hole in the top of the lids so that I could close the lids and still allow the gases to get out. As you can see it doesn’t take much of a hole to accomplish this.) Allow the dough to sit at room temperature for about 2 hours to rise. When you first mix the dough it will not occupy much of the container. But, after the initial 2 hour rise it will pretty much fill it. (If you have decreased the yeast you will have to let it go longer than 2 hours.) DO NOT PUNCH DOWN THE DOUGH! Just let it settle by itself. The dough will be flat on the top and some of the bubbles may even appear to be popping. (If you intend to refrigerate the dough after this stage it can be placed in the refrigerator even if the dough is not perfectly flat. The yeast will continue to work even in the refrigerator.) The dough can be used right after the initial 2 hour rise, but it is much easier to handle when it is chilled. It is intended for refrigeration and use over the next two weeks, ready for you anytime. The flavor will deepen over that time, developing sourdough characteristics. The next day when you pull the dough out of the refrigerator you will notice that it has collapsed and this is totally normal for our dough. It will never rise up again in the container. Dust the surface of the dough with a little flour, just enough to prevent it from sticking to your hands when you reach in to pull a piece out. You should notice that the dough has a lot of stretch once it has rested. (If your dough breaks off instead of stretching like this your dough is probably too dry and you can just add a few tablespoons of water and let it sit again until the dough absorbs the additional water.) Cut off a 1-pound piece of dough using kitchen shears* and form it into a ball. For instructions on how to form the ball watch one of our videos. Place the ball on a sheet of parchment paper… (or rest it on a generous layer of corn meal on top of a pizza peel.) *I actually use a pair of Sewing Shears because I like the long blade. I just dedicated a pair to the kitchen. Let the dough rest for at least 40 minutes, (although letting it go 60 or even 90 minutes will give you a more open hole structure in the interior of the loaf. This may also improve the look of your loaf and prevent it from splitting on the bottom.) You will notice that the loaf does not rise much during this rest, in fact it may just spread sideways, this is normal for our dough. You can also try our “refrigerator rise trick,” shaping the loaves and then immediately refrigerating them overnight. By morning, they’ll have risen and are ready for the oven after a brief room-temp rest while the oven preheats (click for instructions). Preheat the oven to 450 degrees with a Baking Stone* on the center rack, with a metal broiler tray on the bottom (never use a glass vessel for this or it will shatter), which will be used to produce steam. (The tray needs to be at least 4 or 5 inches away from your stone to prevent it from cracking.) *(or Cast Iron Pizza Pan- which will never crack and conducts heat really well. Be careful to dry it after rinsing with water or it will rust) Cut the loaf with 1/4-inch slashes using a serrated knife. (If your slashes are too shallow you will end up with an oddly shaped loaf and also prevent it from splitting on the bottom.) Slide the loaf into the oven onto the preheated stone (the one I’m using is the cast iron) and add a cup of hot water to the broiler tray. Bake the bread for 30-35 minutes or until a deep brown color. As the bread bakes you should notice a nice oven spring in the dough. This is where the dough rises. To insure that you get the best results it is crucial to have an Oven Thermometer to make sure your oven is accurate. If you used parchment paper you will want to remove it after about 20-25 minutes to crisp up the bottom crust. Continue baking the loaf directly on the stone for the last 5-10 minutes. Allow the loaf to cool on a rack until it is room temperature. If you cut into a loaf before it is cooled you will have a tough crust and a gummy interior. It is hard to wait, but you will be happy you did! Make sure you have a nice sharp Bread Knife that will not crush the bread as you cut. Or you can tear it apart as they do in most of Europe. If you have any leftover bread just let it sit, uncovered on the cutting board or counter with the cut side down. If you cover a bread that has a crust it will get soggy. Enjoy and have fun baking. Bread that is made with love and joy tastes better! Note: Gold Medal and Red Star Yeast are sponsors of BreadIn5 LLC’s promotional activities.
Slow Cooker Bread Baking from Artisan Bread in Five Minutes a Day
Orange Blossom Rice
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Honey Soy Baked Chicken Thighs Recipe
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Honey Soy Baked Chicken Thighs by shewearsmanyhats #Chicken #Honey #Soy chicken thigh recipes, baked chicken thigh recipes, boneless chicken thigh recipes, easy chicken thigh recipes, chicken thigh recipes baked, boneless skinless chicken thigh recipes, chicken thigh recipes easy, grilled chicken thigh recipes, bone in chicken thigh recipes, skinless chicken thigh recipes, healthy chicken thigh recipes, simple chicken thigh recipes
Honey Soy Baked Chicken Thighs Recipe 3 tablespoons olive oil 3 tablespoons soy sauce 5 tablespoons honey 4 cloves of garlic; minced (or substitute ½ teaspoon garlic powder) ½ teaspoon ground ginger ½ teaspoon fresh ground pepper 3 pounds (approximately) chicken thighs
Honey Soy Baked Chicken Thighs Recipe - making this for dinner tonight. Put together really easy. I'll let you know how it comes out.
Quick Cilantro Lime Chicken - - fast, few ingredients
Chicken Recipe, Boneless Chicken, Cilantro Recipe, Olives Oil, Olive Oils, Quick Limes Cilantro Chicken, Cilantro Limes Chicken, Chilis Powder, Chicken Breast
Quick Lime Cilantro Chicken recipe | Boneless Chicken 3 breasts | Limes 3 or 4 | Garlic 4 to 6 cloves | Olive Oil | Cumin Cayenne or Chili Powder | Cilantro, 1/4 cup, snipped | Avocado, optional
Quick Lime Cilantro Chicken- boneless chicken breasts, lime, garlic, olive oil, cumin, cayenne or chili powder, avocado and cilantro
Cilantro Lime Chicken!! Atkins Friendly! Boneless Chicken, 3 breasts Limes, 3 or 4 Garlic, 4 to 6 cloves Olive Oil Cumin Cayenne or Chili Powder Cilantro
Quick Lime Cilantro #Recipes #Healthy
Easy stir fry for Baby Bok Choy Recipe, with ground chicken, pork or turkey. 15 Minute recipe! ~ steamykitchen.com
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Baby Bok Choy with Ground Chicken Stir Fry by steamykitchen #Bol_Choy #Chicken #Healthy Swap out soy for coconut aminos
Bok Choy with Ground Chicken Stir Fry Recipe ....Saw Baby Bok Choy at Trader Joe's this week.
Bok Choy Stir Fry Recipe but with tofu
Chicken Recipe : Bok Choy with Ground Chicken Stir Fry Recipe
Orzo-Stuffed Peppers: You've never had stuffed peppers like this. This lighter version replaces ground beef with orzo, which cuts down on saturated fat, and has the unique combination of baby arugula and feta cheese. Get the recipe | Health.com
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Orzo-Stuffed Peppers - Delicious Stuffed Vegetable Recipes You'll Love - Health Mobile
Orzo Stuffed Bell Peppers
Orzo Stuffed Peppers Recipe
Healthy Baked Chicken Nuggets – an easy chicken recipe your whole family will love!
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Easy, healthy chicken nuggets
Healthy Baked Chicken Nuggets an easy recipe your whole family will love!
Healthy Baked Chicken Nuggets – an easy chicken recipe your whole family will love!
Healthy Baked Chicken Nuggets – an easy Weight Watcher friendly chicken nugget recipe your whole family will love! 4 points
Rustic Vegan Pasta with Arugula and Mushroom. A #MeatlessMonday pairing with our Chardonnay.
Spiced Tofu Spring Rolls From Better Homes and Gardens, ideas and improvement projects for your home and garden plus recipes and entertaining ideas.
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Healthy Vegetarian Dinner Recipes
Spiced Tofu Spring Rolls #healthy #dinner #supper #lunch #vegetarian
Spiced Tofu Spring Rolls Wrap spicy tofu and vibrant veggies in rice paper for an easy-to-make vegetarian recipe. Go to MuscleandMotion.com to download the free version of the 3D Muscle Anatomy & Strength Training Video Program – uniquely designed for Students, Personal Trainers, Therapists, Athletes, and Teachers.
Spiced Tofu Spring Rolls Recipe From Better Homes and Gardens
Beef Barbacoa Sliders---just for the marinade :-)