SAUSAGE STUFFED SHELLS WITH SPINACH RECIPE

#Hamburgermeatrecipes #Tortellinirecipescrockpot #Crockpottortellinisoup #Sandwichrecipes #Spinachtortellinisoup #Paninirecipes #Chickencacciatore #Foodrecipesfordinner #Stuffedshellsrecipe #Sausagepastarecipes #Dinnerideaseasy #Foodrecipeseasy 



Ingredients

  • 1 package jumbo pasta shells 16oz
  • 4 cups ricotta or cottage cheese
  • 12 oz shredded mozzarella cheese
  • 2 Eggs lightly beaten
  • 4 tsp garlic powder *see note
  • 1 tsp dried oregano
  • 3/4 cup parmesan grated or shredded is fine
  • 45 oz spaghetti sauce large jar
  • 4 cups spinach rough chopped and stems removed if you prefer
  • 1 lb ground Italian sausage
  • dried parsley for garnish
  • 1/2 tsp pepper optional

Instructions

  1. In a skillet over medium heat, brown and crumble the sausage. Drain any excess fat and remove from heat. In the same saucepan, cook spinach until wilted or about 1-2 minutes. Cook the shells according to package directions (I cook them until they are pliable for filling and no more).
  2. In a mixing bowl, combine the ricotta, 8oz of mozzarella, 1/2 cup of parmesan, eggs, oregano, garlic powder, and pepper (optional). Stir in the spinach.
  3. Coat the bottom of a 9x13in pan with the entire jar of spaghetti sauce. Spoon the cheese mixture into the shells and place shells open side up, very close together in the dish. There will be more shells than will fit into this pan and you can either make a second smaller pan (5×8 is good) or freeze for future use. Sometimes the shells also break in the box so this is fine.
  4. Sprinkle the sausage over the top of the shells. Then sprinkle with the remaining 4oz of mozzarella and 1/4 cup of Parmesan cheese.
  5. Cover with aluminum foil and bake at 350 degrees F for 25-35 minutes or until the cheese is bubbly. If you like a cheesy crust, you may broil it uncovered for 3-5 minutes (watch closely). Let stand 10 minutes before serving.

recipe adapted >>>>>  here

Chorizo, Potato, and Queso Burritos Recipe For Breakfast

#Healthyrecipes #Wholefoodrecipes #Breakfastrecipes #Glutenfreebreakfasts #Paleoglutenfree #Cookingrecipes #Brunchrecipes #Breakfastpizzarecipe #Breakfastcasserole #Brunchideas #Breakfastideasvideos #Breakfastburritorecipe




Ingredients

  • 12 ounces fresh Mexican Chorizo, casings removed
  • Queso (Homemade recipe here)
  • 6 Burrito size tortillas
  • 1 green poblano pepper, diced
  • 1 small yellow onion, diced
  • 1 tablespoon fresh cilantro, diced
  • 6-8 small red potatoes
  • 1 tablespoon oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Rinse potatoes and pierce them with a fork. Place on a microwave safe plate and microwave for about 5 minutes to get the cooking process going. Alternatively, you could place them in a saucepan, cover with water, and bring to a boil, then cover and remove from heat and let stand for about 5 minutes. Once the potatoes are partially cooked, cut them into small cubes.
  2. In a large skillet, begin browning the chorizo and breaking it up. After cooking the chorizo a few minutes, add in the diced poblano pepper, and diced onion. Continue cooking until the chorizo is cooked through and the peppers and onions are tender. Remove the chorizo, peppers and onions from the pan.
  3. Adjust the heat to medium-high and add 1 tablespoon of oil to the pan. When the oil is hot, add in the diced potatoes, salt and pepper. When the potatoes are lightly browned and completely cooked (about 8-10 minutes), add in the chorizo mixture. Stir in cilantro. Remove the chorizo/potato mixture from pan and wipe it out with a paper towel.
  4. Adjust the heat on the skillet to medium-low and heat the tortillas, one at a time, for about 20 seconds per side. Using a skillet to heat the tortillas has always provided better results than microwaving.
  5. Begin filling the burritos with about 3/4 cup of the chorizo/potato mixture. Top with homemade warm queso, and then roll-up. If you’d like, cut each burrito in half on a diagonal. This recipe yields at least 6 burritos, possibly more depending on how full you fill each one.

recipe adapted  >>>>>  here



Rated 3.5/5 based on 87 customer reviews

Easy Teriyaki Salmon Recipe

#easyteriyakisalmonrecipe #Salmonfilletrecipes #Teriyakisalmoneasy #Salmonsauce #Salmonincastironpan #Salmonrecipesteriyaki #Honeysalmonrecipes #Salmonrecipeshealthy #Easysalmonrecipesbaked #Grilledsalmonrecipes #Honeyglazedsalmon #Salmonrecipesteriyaki #Salmonrecipesbakedteriyaki



Ingredients

  • *NOTE: Prep time does not include marinating time*
  • 1 tablespoon oil
  • 4 salmon filets, skinless
  • 1 clove garlic, minced
  • ½ teaspoon ginger, minced
  • ¼ cup low sodium soy sauce (It is important to use low sodium. I find regular makes the sauce too salty)
  • ⅛ cup water
  • 2-3 tablespoons brown sugar (depending on how sweet you like it)
  • 1 tablespoon rice wine vinegar
  • 1 teaspoon sesame oil
  • 1 teaspoon cornstarch
  • 1 tablespoon water
  • green onions for garnish, if desired
  • sesame seeds for garnish, if desired

Instructions

  1. Add garlic, ginger, soy sauce, 1/8 cup water, brown sugar, rice wine vinegar and sesame oil to a medium bowl.
  2. Add half of the marinade to a ziplock bag and the other half to a small saucepan and set aside.
  3. Place salmon filets in the ziplock bag and marinate for 30 minutes.
  4. Heat oil in a large skillet. Add salmon filets making sure not to overcrowd pan (I had to cook two at a time).
  5. Cook 3-4 minutes on each side until desired doneness.
  6. Meanwhile heat the reserved marinade in the saucepan and bring to a simmer.
  7. Add cornstarch and water to a small bowl and whisk to combine.
  8. Slowly whisk in the cornstarch mixture to the marinade and simmer until thickened.
  9. Serve immediately with the teriyaki sauce drizzled on top as well as green onions and sesame seeds for garnish, if desired.

recipe adapted  >>>>>  here



Rated 4.5/5 based on 700 customer reviews

Banana Bread Brownies

#Strawberrybrowniesrecipe #Bananabrownierecipe #Bananadessertrecipes #Strawberryblondiesrecipe #Bananabreadbrowniesrecipe #Bananabreadbrownieswithbrownbutter #Weightwatcherscheesecakegreekyogurt #Weightwatchersstrawberrycheesecake #Wwcheesecakegreekyogurt #Bananabreadbrownies #Weightwatchersbananabread #Weightwatchersbreakfast

Ingredients

  • Brownies:
  • 2 eggs
  • 3 bananas, mashed
  • 1 1/2 cups sugar
  • 1 cup sour cream
  • 1/2 cup butter, softened
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1/2 cup walnuts,chopped
  • Frosting:
  • 1/2 cup butter
  • 3 cups powdered sugar
  • 1 1/2 teaspoons vanilla extract
  • 3 tablespoons milk

Instructions

  1. Heat oven to 375°F. Grease a 13 x 9 inch pan.
  2. For the brownie,
  3. In a large bowl, beat together sugar, sour cream, butter, and eggs until creamy.
  4. Blend in bananas and vanilla extract.
  5. Add flour, baking soda, salt, and blend for 1 minute. Stir in walnuts.
  6. Spread batter evenly into pan. Bake 25 minutes or until golden brown.
  7. Cool slighty (warm but not hot) and frost with frosting.
  8. For frosting,
  9. Heat butter in a large saucepan over medium heat.
  10. Watch carefully when it reaches a medium brown color turn off heat, whisk in powdered sugar at a time, adding milk as it thickens, then add in vanilla.
  11. Pour over the warm banana bread brownies immediately, and smooth with a spatula, butter knife, or frosting spatula.
  12. Cool completely before cutting.

recipe adapated >>>>>  here

Healthy Buffalo Cauliflower Bites

#Airfriedcauliflower #Airfryervegetables #Buffalocauliflowerketoairfryer #Airfryrecipes #Airfrierrecipes #Bestairfryers #Vegetarianrecipes #Cauliflowerrecipes #Healthydinnerrecipes #Easyhealthysnacks #Califlowerrecipes #Veganrecipes


Ingredients

  • 6 cups of fresh cauliflower florets
  • 2 teaspoons garlic powder
  • a pinch of salt
  • a pinch of pepper
  • 1 tablespoon butter, melted
  • ¾ cup Frank's RedHot hot sauce

Instructions

  1. Preheat oven to 450.
  2. Spray a baking sheet with olive oil. Set aside.
  3. Mix the garlic powder, salt, pepper, melted butter, and hot sauce in a small bowl.
  4. Add the cauliflower into a large gallon-sized bag, pour the buffalo sauce into the bag. Shake until the cauliflower florets are fully coated.
  5. Spread on a baking sheet.
  6. Bake for 20 minutes.
  7. Serve with ranch or blue cheese dressing.

recipe adapted >>>>>  here

BOURBON PEACH SLUSH

#Cocktaildrinks #Yummydrinks #Fundrinks #Summerdrinks #Partydrinks #Nonalcoholic #Bourbonslushrecipe #Whiskeyslushrecipe #Blackberrysmash #Bourbonslushies #Peachbourboncocktail #Strawberrybasilbourbonsmash



Ingredients

  • 3 cups frozen peaches
  • 1 cup ginger beer or ginger ale
  • 4-6 ounces of bourbon, depending on how strong you want your drinks
  • 1 lime, juiced
  • 1 tablespoon sugar, more if you want it sweeter


Instructions

  1. Place all of the ingredients in a blender and blend until smooth.
  2. Serve immediately.

recipe adapted >>>>>  here


Chocolate Peanut Butter Cake Recipe

Chocolate Peanut Butter Cake #Cakeideas #Cookiesandcreamcake #Chocolatebirthdaycake #Chocolateoreocake #Cupcakecakes #Oreodessert #Chocolatecakewithpeanutbuttericing #Chocolatecakepeanutbutterfrosting #Moistchocolatecake #Chocolatepeanutbuttercakeeasy #Homemadechocolatepeanutbuttercake #Reesespeanutbuttercake



Ingredients

  • 1 oz Unsweetened Bakers Chocolate
  • 2-3 tbsp Peanut Butter
  • 2 tbsp Butter
  • 1 tbsp Heavy Whipping Cream
  • 1 large Egg
  • 2 tbsp erythritol
  • 5-7 liquid Liquid Stevia
  • 1 tbsp Unsweetened Cocoa Powder
  • 2 tsp Coconut flour
  • 1/4 tsp Baking powder


Instructions

  1. Optional Make Ahead: In our video we made a frozen peanut butter disc to optimize peanut butter to chocolate ratio and it's also perfectly melty when you cut into the cake. You can also choose to dollop in 2-3 tbsp of peanut butter right into the middle.**To increase sweetness you may want to add 5 drops of stevia to the peanut butter.
  2. Combine bakers chocolate and butter and melt in a microwave safe bowl in bursts of 30 seconds.
  3. Add cream, egg and stevia drops to the chocolate and butter mixture. Set aside.
  4. Combine all dry ingredients: erythritol, coco powder, coconut flour and baking powder in a separate bowl.
  5. Mix the dry ingredients into the wet ingredients until you get a smooth uniform thick batter.
  6. Pour half the batter into your greased ramekin or springform pan. We use a 4" springform pan for this.
  7. Place the peanut butter right in the center without allowing it to run to the edges.
  8. Pour the second half over the peanut butter.
  9. Bake in a 400 degree oven for 13-15 minutes.
  10. You'll know it's done when the edges have firmed and the center is still a little jiggly/not fully cooked seeming.
  11. Serve immediately and enjoy!

recipe adapted >>>>>  here