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No Bake Graham Cracker Cheesecake

Ingredients

  • Low Fat Graham Crackers
  • 8 oz. fat free cream cheese (softened)
  • 1 cup cold skim milk
  • 2 Tblsp. lemon juice
  • 1 small box instant vanilla pudding (sugar free)
  • 8 oz. fat free Cool Whip
  • 1 can lite cherry pie filling (or any flavor)

Directions

  1. Line the bottom of a 9 x 13 pan with whole graham crackers. Beat the cream cheese until smooth. Add milk and lemon juice to the cream cheese and beat until smooth. Stir in pudding mix then fold in Cool Whip. Spread 1/2 of cream cheese mixture over graham crackers.
  2. Repeat with another layer of graham crackers and cream cheese mixture.
  3. Spread pie filling over top. Refrigerate overnight for graham crackers to soften. Enjoy

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Vegan Gluten Free Minestrone Soup

Vegan gluten-free minestrone soup! Easy to make oil-free super satiating only requires one pot and made with healthy and natural ingredients in just 25 minutes.

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Tasty Broccoli Cheese Stuffed Chicken Breast

INGREDIENTS

  • 3 large chicken breasts
  • salt & pepper
  • 1 1/2 tsp garlic powder divided
  • 1/4 tsp paprika
  • 1 cup finely chopped broccoli florets
  • 1/2 cup finely diced red bell pepper
  • 1 cup mild cheddar cheese
  • 1 tbsp mayo
  • 2 tbsp olive oil

INSTRUCTIONS

  1. Preheat oven to 425 degrees F.
  2. Season both sides of the chicken breasts with salt pepper paprika and 1/2 tsp of the garlic powder. Use a sharp knife to cut a slice through the middle of the chicken breasts but not all the way through creating a pocket for the filling.
  3. For the filling place the broccoli in a microwaveable dish and add about 2 tablespoons of water. Cover with plastic wrap and microwave for 1 minute. Drain any excess water. To the dish add the bell pepper cheese mayo remaining garlic powder and salt and pepper to taste. Mix until combined then divide the mixture between the chicken breasts using a toothpick to secure if necessary.
  4. Heat a large oven safe skillet (I prefer to use a cast iron skillet) over medium heat and add the olive oil. Sear the chicken for 3 to 4 minutes on each side. Cover skillet with foil and bake in preheated oven for 15- 17 minutes or until chicken reads 165 degrees. Let rest covered for 5 minutes before enjoying.

This article and recipe adapted from this site

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Chai Cheesecakes With Chocolate Drizzle

Easy + delicious plant-based recipes that make ya feel good. // xo

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Best Recipes Chicken Schnitzel

Ingredients

  • 4 chicken breásts
  • 1/4 cup áll-purpose flour
  • Sált ánd pepper
  • 1 cup pánko breád crumbs
  • 2 eggs
  • 1 táblespoon dijon mustárd
  • Neutrál oil vegetáble or cánolá
  • Fresh pársley chopped
  • Fresh lemon wedges

Instructions

  1. Flátten eách chicken breást. To do so láy á chicken breást on á flát surfáce ánd cut it párállel to the cutting boárd so thát there áre two evenly sized pieces of chicken. Cover with plástic wráp ánd lightly beát using á meát mállet until it is ábout 1/4 -1/2 thick.
  2. Mix together flour sált ánd pepper in one bowl together. Pláce pánko in á sepáráte bowl. In á third bowl beát together eggs ánd dijon mustárd.
  3. Cover eách piece of chicken with flour egg ánd then pánko.
  4. Bring á deep pán filled with ábout 1/2 of á neutrál oil in it to medium high heát. Once the oil is hot enough thát it sizzles when you drop á breád crumb in pláce 2 pieces of chicken in the pán. Cook until the bottom is golden brown ánd then flip. Repeát with eách piece of chicken. Once the chicken is cooked tránsfer to á cooling ráck or á pláte lined with páper towel.
  5. Serve with á lemon wedge ánd á sprinkle of pársley on top.

This article and recipe adapted from this site

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White Chocolate & Almond Amaretto Cheesecake

IngredientsFor The Crust:

  • 2 1/2 cup graham cracker crumbs (roughly 2 bags from a box)
  • 1/4 cup plain almonds chopped very fine in food processor
  • 1/4 cup sugar
  • 1/2 cup unsalted butter melted
  • 1 Tbsp. Amaretto

For The Filling:

  • 2 (8 oz.) packages Cream cheese softened
  • 2 (8 oz.) packages Neufchâtel cheese softened
  • 1 1/2 cups sugar
  • 4 eggs
  • 3 Tbsp. Amaretto
  • 1 tsp. almond extract
  • 3/4 tsp. vanilla extract
  • pinch of salt
  • 1/4 cup almonds chopped very fine in food processor
  • 2 oz. Baker s Premium White Chocolate finely chopped

For Topping:

  • 1 (16 oz.) container sour cream
  • 1/4 cup sugar
  • 1 tsp. almond extract
  • 1/2 cup sliced almonds for garnish

Instructions

  1. Grease a 9 inch Springform Pan and set aside.
  2. Preheat your oven to 325 degrees.
  3. Combine the graham cracker crumbs melted butter almonds sugar and Amaretto for the crust.
  4. Spread the crust into your pan evenly and half way up the sides while pressing down firmly.
  5. Set aside.
  6. In your Kitchen Aid Mixer cream the cheeses with the sugar.
  7. Add the eggs one at at time beating until just combined after each addition.
  8. Add the almonds the Amaretto almond extract vanilla extract pinch of salt and combine.
  9. Stir in the white chocolate.
  10. Pour the filling into the crust.
  11. Place your Springform pan on top of a baking sheet and bake for 55-65 minutes or until the cheesecake is almost set.
  12. Meanwhile mix together the topping in a small bowl.
  13. When the cheesecake is almost set remove it from the oven and let stand for 5 minutes.
  14. Spread the sour cream topping evenly over the cheesecake and bake another 5 minutes.
  15. Remove from the oven and let it cool in the pan for 10 minutes.
  16. Carefully take a knife and go around the edges of the pan to loosen and leaving the cheesecake still in the Spring form pan move to a cooling rack.
  17. Sprinkle with sliced almonds.
  18. After about an hour of cooling place the cheesecake on a plate still in the Spring form pan and place in the refrigerator to chill overnight.
  19. The next day remove the sides of the pan and slice.
  20. You can use a long knife dipped in very hot water to slice the cheesecake.
  21. You can serve the next day or freeze individual slices separated with small pieces of parchment paper in a freezer friendly container for your convenience.
  22. Makes (1) 9 inch cheesecake about 12 servings.

Base Recipe adapted from site

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Perfect Slow Cooker Creamy Tuscan Chicken

Ingredients

  • 1 tablespoon butter
  • 4 boneless skinless chicken breasts
  • salt and pepper
  • 2 (15-ounce) jars Alfredo sauce with roasted garlic
  • 2 (3-ounce) packages slivered sun-dried tomatoes NOT in oil
  • 1/2 cup freshly grated Parmesan cheese
  • 1 1/2 teaspoons Italian seasoning
  • 1/2 teaspoon crushed red pepper flakes
  • 1 (5-ounce) bag baby spinach leaves

Instructions

  1. Melt butter over medium-high heat in a nonstick pan. Season chicken with salt and peppers. Add chicken to pan and cook until browned on both sides.
  2. Place chicken in a lightly greased 6-quart slow cooker.
  3. In a medium bowl mix together alfredo sauce sun-dried tomatoes Parmesan cheese Italian seasoning and red pepper flakes.
  4. Pour mixture over chicken. Cover slow cooker and cook on LOW for 3 to 4 hours.
  5. Open slow cooker mix in spinach. Cover and cook 5 more minutes. Serve.

This article and recipe adapted from this site

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Eggs Jeanette

I don t remember where I got this recipe but it is one of my favorite ways to use boiled eggs. Essentially deviled eggs kicked up a notch or two.

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Cheetos Cookies

Heard about the Cheetos cookies from Cookie Good? Well I traveled to LA tried them and came back with a recipe for you!

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The Best Rocky Road

Íngredíents

  • 10 ounce bags marshmallows cut ínto 1/4 s
  • 8 ounces semí-sweet bakíng chocolate
  • 1/2 cup butter chopped (*see note)
  • 1 teaspoon vanílla extract
  • 1/2 cup chopped walnuts (optíonal)

Ínstructíons

  1. Grease a 8×8 bakíng pan wíth non-stíck cookíng spray or butter.
  2. Cut the marshmallows wíth scíssors by fírst wettíng the típ of the scíssors ín a cup of water. Thís wíll help prevent the marshmallows stíckíng to the scíssors.
  3. Add cut marshmallow to the pan.
  4. Ín a saucepan over low heat (or a double boíler) add chocolate and butter. Stír constantly untíl melted and smooth.
  5. Remove from heat and add the vanílla extract and walnuts íf usíng.
  6. Spoon melted chocolate over marshmallows tryíng to make sure the chocolate spread evenly coveríng over top and gets ínto all of the cracks.
  7. Refrígerate untíl set. Store leftovers ín the refrígerator.

Notes*Íf usíng unsalted butter add 1/8 tsp salt to the saucepan.NutrítíonCaloríes: 136kcal | Carbohydrates: 14g | Proteín: 1g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 10mg | Sodíum: 42mg | Potassíum: 61mg | Sugar: 9g | Vítamín A: 2.4% | Calcíum: 0.9% | Íron: 3.7%This article and recipe adapted from this site