This potentially life-changing mac & cheese is worth the 15 minutes by the stove. You won't believe how rich and creamy it is with NO butter, NO cream, and NO Velveeta in the recipe. (Boil noodles in milk!) Mac Cheese, Fun Recipe, Creamy Mac, 15 Minute, Mac N Cheese, Macaroni And Chee, Life Changing, Boiled Noodles In Milk, One Pots
My Most Popular Recipe Ever on Pinterest - 75 Days of Summer Slow Cooker Recipes - Eat at Home
Tacos Seasons, Crockpotchicken, Chicken Fajitas, Easy Crockpot, Crock Pots, Most Popular Recipe, Crockpot Chicken, Slow Cooker, Chicken Breast
Easy Crockpot Chicken Fajitas -My Most Popular Recipe Ever on Pinterest - 75 Days of Summer Slow Cooker Recipes - Eat at Home
Easy Crockpot Chicken Fajitas december 7, 2012 by rachaelw 332K+ Chicken Fajitas in the slow cooker Who doesn’t love Mexican food? I don’t know anyone. Honestly, I could eat it every night. I discovered an easy way to make fajitas in the crockpot. The best part is all the flavors really cook well together. And leftovers are even better. We were so hungry the day I made these that I forgot to take a finished product picture. But you can imagine they were very yummy! Here’s what you’ll need to make this quick, weeknight supper of Easy Crockpot Chicken Fajitas: chicken fajitas in the slow cookerYou’ll need: 1 lb of Chicken Breasts 3 Peppers (Green, Red, and Yellow), sliced 1 Onion, sliced 1 Package of Taco Seasoning Flour or corn tortillas Toppings – sour cream, cheese, guacamole, etc. Instructions: Slice peppers and onions then place them on the bottom of the crock pot Put Chicken on top of peppers and onions Sprinkle taco seasoning on the top Cook on low for 6-8 hrs (or high for 3-4) Shred everything up and mix together. Serve with tortillas and all the toppings – sour cream, guacamole, cheese, lettuce, etc.
Quick Cilantro Lime Chicken - low carb - fast, few ingredients and very good!
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
Coconut Flour Muffins, Pumpkin Spice Muffins, Paleo Pumpkin Muffins, Pumpkin Bread, Coconut Flour Pumpkin Muffins, Caramel Dip, Pumpkin Spices Muffins, Clean Pumpkin Muffins, Baking Soda
Pumpkin Coconut Flour Muffins
Pumpkin Spice Muffins Makes 12 muffins Adapted from these Applesauce Cupcakes Ingredients: 3/4 cup coconut flour 1/2 cup pumpkin puree (canned or homemade) 3/4 cup maple syrup 6 eggs 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves 3/4 teaspoon baking soda 1 teaspoon apple cider vinegar (or lemon juice)
coconut flour pumpkin muffins via http://detoxinista.com/
CINNAMON MAPLE MUFFINS ~ 1 IP Maple Oatmeal, 1 IP Crispy Cereal (crushed), 2 tsp. baking powder. Mix. Add 1/3 C. Liquid Egg Whites, 1 T. skim milk, 2 tsp. evoo, 1/2 tsp. EA vanilla extract & Stevia, 1/4 tsp. Cinnamon, 1 heaping tsp. WF Caramel DIP, 1/4 C. IP Vanilla premade drink. Mix & pour into a sprayed muffin tin, makes 4 muffins. 2 muffins = 1 IP unrestricted serving. Bake @350 - 10-12 minutes.
Paleo Pumpkin Muffins - delicious!
"Pumpkin Spice Muffins! Made with coconut flour, these EASY muffins are nut-free, dairy-free, grain-free, and oil-free, and they taste like the delicious pumpkin bread from Starbucks!" These look great!
Pancake Bites - Perfect for the kids in the morning time!!! Plus, I can make them the night before so they can grab and go!
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Mini Pancake Muffins - great fun! Let the kids help make breakfast. Add chocolate chips, bacon, raisins, blueberries
mini pancakes take away Pancake Bites - great idea for a road trip breakfast! | I need to try this sometime!
Pancake Bites - great idea for a road trip breakfast! | I need to try this sometime! Would make for good bento also, I'm thinking in mini muffin tins
Pancake Bites - they were listed as being for kids, but OHMYGOD MINI PANCAKES.
Easy Muffin Recipes! ~ TheFrugalGirls.com
Food Recipes, Recipe Food, Keys Muffins, Muffin Recipes, Check, Cravings, Easy Muffins Recipe, Breads Muffins, Thefrugalgirls Com Muffins
Craving some tasty muffins? Check out these Easy Muffin Recipes! ~ at TheFrugalG #Food recipes #Drink recipes #Food and Drink Recipe| http://drinkrecipesgranville.blogspot.com
pumpkin chocolate chip bread..
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pumpkin chocolate chip bread #recipes #holiday #pumpkin #bread
Id love this, but with raisins instead of chocolate chips!! Pumpkin chocolate chip bread.
Pumpkin Chocolate Chip Bread... Recipe Conversion: 1 Can of pumpkin, and 1 cup of sugar. The oil and flour add up to be 3/4 cup + 2 tablespoons. The chocolate chips are 1/3 cup. for the salt and baking soda, it would be approx. 1 teaspoon of each. maybe a little less for the baking soda. Preheat your oven to *350. The hour baking time should still be the same.
Pumpkin Chocolate Chip Bread, plus a bunch of pumpkin recipes
Easy Ice Cream Sandwich Dessert on MyRecipeMagic.com
Desserts Recipe, Sandwiches Desserts, Easy Ice Cream, For Kids, Dessert Recipes, Ice Cream Sandwiches, Amish Cinnamon Bread, Favorite Recipe, Sandwiches Recipe
Redfly Creations: Easy Ice-Cream Sandwich Dessert Recipe for Kids
Easy Ice Cream Sandwich Dessert
Easy Ice-Cream Sandwich Recipe.
Redfly Creations: The Amazing Amish Cinnamon Bread Alternative
Avocado and Goat Cheese with Lime on Toast. yummy snack.
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Avocado Toast with Goat Cheese & Lime by simpleprovisions #Avocado_Toast #food #foodporn #yum #yummy #tasty #recipe #recipes #like #love #cooking
Avocado & Goat Cheese with Lime Toasted Open-Faced Sandwich (use Glutino #glutenfree multigrain sandwich bread) | #vegetarian
Avocado and Goat Cheese with Lime on Toast - a delicious breakfast idea!
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I need all the help with weekly meal planning I can get! #weeklymenu10 #SixSistersStuff
Six Sisters’ Weekly Menu Plan #10 | Six Sisters' Stuff
THE BEST Crockpot meal I've tried yet: Ingredients: 1 bag of frozen tortellini 1 small bag of fresh spinach 2 cans of italian style diced tomatoes 1 box or 4 cups or chicken broth 1 block of cream cheese 1 lb. of roll sausage Brown the sausage and put all ingredients in crockpot, chunking up the cream cheese. Cook on low for 5-6 hrs.
Crockpot Meals, Dice Tomatoes, Crock Pots, Cream Cheese, Vegetables Broth, Slow Cooker, Cream Sauces, Small Bags, Tortellini Soup
THE BEST Crockpot meal I've tried yet: Ingredients: 1 bag of frozen tortellini 1 small bag of fresh spinach 2 cans of italian style diced tomatoes 1 box or 4 cups or vegetable broth 1 block of cream cheese put all ingredients in crock pot, chucking up the cream cheese. Cook on low for 5-6 hrs.
Tortellini Soup. THE BEST slow cooker meal: 1 bag of frozen tortellini - 1 small bag of fresh spinach - 2 cans of Italian style diced tomatoes - 1 box or 4 cups or vegetable broth - 1 block of cream cheese - put all ingredients in Crockpot, chunking up the cream cheese. Cook on low for 5-6 hrs. SCRUMPTIOUS!
Tortelllini in cream sauce: Ingredients: 1 bag of frozen tortellini 1 small bag of fresh spinach 2 cans of italian style diced tomatoes 1 box or 4 cups or vegetable broth 1 block of cream cheese put all ingredients in crockpot, chunking up the cream cheese. Cook on low for 5-6 hrs.
Tortellini Soup: THE BEST Crockpot meal I've tried yet: Ingredients: 1 bag of frozen tortellini 1 small bag of fresh spinach 2 cans of italian style diced tomatoes 1 box or 4 cups or vegetable broth 1 block of cream cheese put all ingredients in crockpot, chunking up the cream cheese. Cook on low for 5-6 hrs.
Caprese [Mozzarella Tomato & Basil] Panini | With Style and Grace
Capr Mozzarella, Capri Paninis, Caprese Paninis, Caprese Mozzarella, Basil Paninis, Yum, Grilled Cheese, Mozzarella Tomatoes, Tomatoes Basil
Caprese [Mozzarella Tomato Basil] Panini! YUM
Caprese (Mozzarella Tomato Basil) Panini #Mozzarella #Tomato #Basil #Italian #sandwich #Caprese #Panini #Pesto
Yum! Caprese [Mozzarella Tomato Basil] Grilled cheese
Two Tarts: Apple Brie Baguette
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Apple Brie Baguette- now that's a picnic sandwich!
Apple Brie Baguette sandwich with brie, apple, arugula, and honey with a little sprinkle of coarse salt
Brie Apple Baguette Sandwich
Chicken and Avocado Salad with Lime and Cilantro
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Avocado lime chicken salad from Kalyn's Kitchen®: 90 Healthy No-Heat Lunches for Taking to Work
90 work lunches
90 healthy lunches
2 cups of rotisserie chicken shredded into fairly large chunks. Dice up 2 avocados into medium-sized pieces and mix with 1 T of the lime juice. Add salt to taste. Thinly slice 1/4 cup green onion and 1/2 cup finely chopped cilantro. Mix 2 Tab mayo and 1 Tab lime juice to make the dressing. Instructions: Add dressing to chicken and green onion first. Add avocado and mix then add cilantro and mix again. This could be served inside pita bread or sandwich bread (whole wheat).
Chicken avocado salad and other cold lunch dishes
No heat lunch. Chicken avocado salad
Chicken Avocado Salad with Lime and Cilantro (pus 89 more Healthy No-Heat Lunches for Taking to Work, from Kalyn's Kitchen)
Vegetables Cream, Summer Side Dishes, Fun Recipe, Cream Chee Dips, Perfect Summer, Veggies Cream, Skinny Veggies, Cream Cheese Dips, Cream Cheeses
Skinny Veggie Cream Cheese Dip. Made with Greek yogurt. Skinny Vegetable Cream Cheese Dip 12 oz 1/3 fat cream cheese at room temperature 1 c Greek yogurt 1 tsp Worcestershire sauce 1 tsp soy sauce 1 medium-large carrot, peeled and finely shredded 1 c finely chopped fresh broccoli 1/3 medium red bell pepper, finely diced 1/3 medium red or sweet white onion, finely diced* 1/2 tsp salt and 1/8 tsp pepper (more or less to taste)
Add a little spicy kick to your dinner with these Red Chile Chicken Tacos - a simple and easy slow cooker meal!
Slow Cooker Recipe, Crock Pots, Chilechickentaco, Rachel Ray, Dinners, Chile Chicken Tacos, Easy Slow, Red Chile Chicken, Tacos Recipe
Heat it, leave it, then eat it! We love this easy slow cooker Red Chile-Chicken Taco recipe on busy weeknights or lazy summer days when we'd rather chill outside than stay in the kitchen.
Red chile chicken tacos (Rachel Ray) The slow cooker is becoming the most popular appliance in town, and for good reason! From dinner to side dishes to dessert, you can throw almost anything in a crock-pot for delicious, slow simmered flavor. Check out our favorite slow cooker recipes and have your meal practically cook itself!
Crock Pot Red Chile Chicken Tacos
S’more Bites in the oven...why didn't I think of that?
Idea, Smore Bites, Ovens S More, Sweet Treats, S More Bites, Sweet Tooth, Graham Crackers, Food Drinks, Kid
Found this on Pinterest, but this has to be baked. I came up with this very same idea years ago...except quicker. Put a marshmallow on a graham cracker. Microwave it until marshmallow balloons up to 2 - 4 inches. Remove from microwave and immediately press a Hershey's Kiss into the marshmallow. It will begin melting immediately. Bliss! Just don't leave the marshmallow in too long or it grow very large and explode.
Smore Bites in the oven... I make these for the kids when I miss camping.
S’more Bites - this is perfect for making just a couple to satisfy a sweet tooth. :-)
Sweets, Treats, + Cakes: S’more Bites in the Oven!
S' More Bites
Smore Bites in the oven! Great idea!
Homemade bread in the crockpot -- bakes in an hour, saves from heating up kitchen and you don't have to let it rise!
Crock Pots Breads, Summer Kitchens, Breads Recipe, Idea, 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
- heart shaped Peanut butter cookies!
Woolen, Heart Cookies, Cute Ideas, Heart Shape, Peanut Butter Cookies, Shape Peanut, Pb Cookies, Woollen, Easy Cookies Recipe
what a cute idea for an easy cookie recipe - heart shaped Peanut butter cookies! #food
Need to make some heart shaped Peanut butter cookies! Love PB cookies.
I use to make my favorite heart cookies but never with peanut butter; Must try those - Heart shaped Peanut butter cookies!
Crockpot Cilantro Lime Chicken Low for 8hrs 1 1/2 pounds of chicken breast juice from 2 limes 1 bunch fresh cilantro, chopped 1 (16 oz) bag frozen corn 2 minced garlic cloves 1/2 red onion, chopped 1 can black beans, drained and rinsed 1 tsp cumin salt and pepper to taste
Garlic Clove, Black Beans, Crock Pots, Red Onions, Crockpot, Freezers Meals, Cilantro Limes Chicken, Chicken Breast, Cilantro Lime Chicken
Cilantro Lime Chicken for the crockpot 1 1/2 pounds of chicken breast juice from 2 limes 1 bunch fresh cilantro, chopped 1 (16 oz) bag frozen corn 2 minced garlic cloves 1/2 red onion, chopped 1 can black beans, drained and rinsed 1 tsp cumin salt and pepper to taste ... @Erin B Fish I put this in the crock pot. The first time I served it with rice. Then with left overs, rolled it into tortillas.
Crockpot Cilantro Lime Chicken FREEZER MEAL (no funky ingredients!) Low for 8hrs 1 1/2 pounds of chicken breast juice from 2 limes 1 bunch fresh cilantro, chopped 1 (16 oz) bag frozen corn 2 minced garlic cloves 1/2 red onion, chopped 1 can black beans, drained and rinsed 1 tsp cumin salt and pepper to taste
2 weeks worth of meal plans (breakfast, lunch, dinner, and snacks) with recipes and tips for eating more healthy. Perfect thing to do to loose a little weight before Thanksgiving (the healthy way!) and all the meals are super family-friendly
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Eating Clean Meal Plan (2 weeks plan)
Eating Clean Meal Plan (2 weeks of B,L,and D plus snacks ideas) Very family and budget friendly... Even includes recipes for the meals
2-week clean eating plan! With recipes.
Eating Clean Meal Plan (2 weeks of B,L,and D plus snacks ideas) Very family and budget friendly... This mom speaks to me! Love her approach to clean eating, and what she allows her kids to have.So do"able"!
Perfect Panini Recipes
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5 Perfect Panini Recipes (chicken florentine Panini)
Panini Club Sandwich Recipe from Chef Kirby's Favorite Recipes
Capr Grilled, Cooking Classy, Grilled Cheese Sandwiches, Caprese Grilled Cheese, Yummy, Sandwiches Recipe, Grilled Chee Sandwiches, Grilled Cheeses, Food Recipe
Caprese Grilled Cheese - Cooking Classy YUMMY! Will make again. Tomatoes and basil fresh from my garden! 8/14
Luscious Food Recipes For The Soul: Caprese Grilled Cheese Sandwich Recipe
chile con queso without the processed junk!
Constant Cravings, Fun Recipe, Eye Baker, Mexicans Food, Brown Eye, Chilis Con, Savory Recipe, Chile Con Queso, Buttons Recipe
Chili con queso by @Brown Eyed Baker
Avocado and Goat Cheese with Lime on Toast