Amazing Pepper Steak Stir Fry

Pepper Steak Stir Fry has melt in your mouth flank steak with bell pepper in the most amazing sauce.  This is a restaurant quality meal that you can make in less than 30 minutes!

INGREDIENTS

• 2 tbsp olive oil divided
• 1 red bell pepper cut into 1 inch cubes or strips
• 1 green bell pepper cut into 1 inch cubes or strips
• 8 ounce 8 ounce flank steak sliced in strips against the grain
• 3 garlic cloves minced
• 1/4 cup brown sugar packed
• 1/2 cup soy sauce low sodium
• 2 tsp sesame oil
• 1 tsp ground ginger
• 1 tbsp cornstarch

INSTRUCTION

1. In a medium sized skillet or wok over medium high heat add 1 tablespoon olive oil.  Add the bell peppers and cook 1-2 minutes until tender.  Remove and set aside on a plate.
2. Turn the heat to high and add the flank steak and cook on each side to sear the beef and reduce heat to medium high and continue to cook until no longer pink and brown on each side.

Full read at https://therecipecritic.com/pepper-steak-recipe/

Baked Pork Tenderloin

This Baked Pork Tenderloin recipe is melt-in-your-mouth-tender and dripping with buttery garlic herb flavor.  It is company pleasing and holiday worthy but family friendly and everyday easy!  It takes less than 60 minutes from start to finish and MOST of that time is hand’s off!  As much as you love this baked pork tenderloin the day off, it makes fantastic leftovers as well!  I’ve included detailed instructions, tips, tricks and everything you need to know to make the BEST Pork Tenderloin recipe!

INGREDIENTS

• 1 pkg. pork tenderloins, trimmed (comes with 2 pieces, 2 – 2 1/2 lbs. total)
• 1/4 cup kosher salt
• 4 cups warm water
• 2 tablespoons apple cider vinegar
• 2 tablespoons brown sugar
• 1 cup ice cubes
• 2 tablespoons lemon juice
• 3 tablespoons butter sliced into 6 pads
• Spice Mix
• 1 TBS EACH chili powder, garlic powder
• 1 tsp EACH salt, onion powder
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon pepper

HERBS TO ADD LATER:

• 1/2 tsp EACH dried parsley, dried basil, dried oregano, dried thyme
• up close top view of best baked pork tenderloin

INSTRUCTIONS

1. Preheat oven to 400 degrees F. Lay two long pieces of foil on a baking sheet – these will be used to fold up each tenderloin separately.
2. In a gallon-size freezer bag, mix salt with warm water until dissolved. Whisk in apple cider vinegar, brown sugar and ice, followed by pork. Brine for exactly 20 minutes then remove pork from brine, RINSE and and pat very dry. The pork becomes mealy if left in the brine any longer.
3. Whisk together all of the Spice Mix ingredients (not the "Add Later Herbs") in a small bowl. Evenly rub pork all over with spice mix.

Full read at https://carlsbadcravings.com/best-baked-pork-tenderloin/

Cheesy Taco Sticks

These super simple Cheesy Taco Sticks are buttery breadsticks filled with taco meat and lots of cheese! Perfect for snacking or watching the big game!

INGREDIENTS

• 1 lb. ground beef
• 1 packet taco seasoning mix (or homemade taco seasoning)
• 1 tube Pillsbury Pizza Dough
• 5 colby jack and cheddar cheese sticks, halved
• 4 tbsp butter, melted
• 1 tsp garlic powder
• 1 tsp dried parsley

INSTRUCTIONS

1. Preheat oven to 425 degrees F.
2. Lightly coat a large baking sheet with non-stick spray and set aside.
3. Cook the ground beef in a skillet, breaking up with a wooden spoon until fully browned and crumbled. Drain any fat and return skillet to stove top. Mix in the taco seasoning packet (but no water), and stir until fully coated. Remove from heat and let cool to room temperature.

Full read at https://iwashyoudry.com/cheesy-taco-sticks/?m

Keto Lasagna Bowls – BEST Low Carb Lasagna Recipe {Easy 5 Ingredient Meal} No Noddle Lasagna

It’s here – the BEST keto lasagna recipe! Super easy low carb meat lasagna. Yummy and delicious keto lasagna no noodles – you got it NO noodles. With 5 ingredients you can have a quick and easy weeknight dinner that the whole family will love. The ramekins make it a super meal to clean up – you could also use mugs too! I love this low carb recipe with marinara sauce, cheese and meat. These make great meals for the week as you can prep ahead of time or they would also make great party food too. Learn how to make these homemade keto friendly lasagna bowls.

INGREDIENTS

• 1 jar marinara
• 15 ounce package ricotta
• ½ pound Italian sausage
• 4 thick slices of mozzarella
• 2 tablespoons parmesan, shredded
• Optional 1 tablespoon fresh parsley + more for garnish

INSTRUCTION

1. In skillet, brown sausage.
2. Once the sausage is cooked add the marinara to the skillet.
3. In a bowl, mix Parmesan and ricotta together.
4. On a baking sheet place 4 ramekins.

Full read at https://kimspireddiy.com/keto-lasagna-bowls-best-low-carb-lasagna-recipe-easy-5-ingredient-meal-no-noddle-lasagna/

Keto Blueberry Cheesecake

INGREDIENTS

• 200g skinless hazelnuts
• 75g butter
• For the cheesecake:
• 300ml full-fat sour cream
• 600g full-fat cream cheese
• 2 tbsp powdered sweetener - (erythritol)
• 3 large eggs
• 6 large egg yolks
• 1 tbsp lemon juice
• 1 tsp vanilla extract
• 400g blueberries
• 1 tsp powdered sweetener - (erythritol)
• 1 tbsp lemon juice

STEPS

1. Pre-heat the oven to 180C. Place the hazelnuts on a baking tray and place into the oven. Bake for 8-10 minutes, until the hazelnuts smell toasted and are golden. Add to a food processor and blitz until a fine crumb is formed—be careful not to over blitz. 
2. Melt the butter over a medium heat until slightly brown and nutty smelling then tip into the food processor and pulse to combine.

Full read at https://www.instagram.com/p/BvTgZ6fgyUp/

Parmesan Tomato Zucchini Bake

Parmesan Tomato Squash Bake is a simple recipe with layered fresh tomatoes, zucchini and summer squash topped with garlic, onion and parmesan cheese!

INGREDIENTS

• 2 medium zucchini, sliced
• 2 medium yellow squash, sliced
• 5 medium tomatoes, sliced
• 1/2 cup quality parmesan cheese, shredded
• 1/2 teaspoon black pepper
• 3/4 teaspoon garlic powder
• 3/4 teaspoon onion powder
• 1/2 teaspoon Italian spices

INSTRUCTIONS

1. Preheat oven to 375 degrees.
2. In a baking dish, arrange zucchini, yellow squash and tomatoes in an alternating pattern (as seen in the photos).

Full read at https://www.nutritionistreviews.com/2016/08/parmesan-tomato-zucchini-bake.html?m=1

Strawberry Oatmeal Bars

Strawberry oatmeal bars are a healthier fruit dessert made with fresh strawberries, whole grain butter crumb topping, and a lightly sweetened vanilla glaze. This healthier oatmeal bars recipe is a favorite, because these delicious treats are easy to make and just 100 calories each!

INGREDIENTS
FOR THE STRAWBERRY BARS:

•  1 cup old-fashioned rolled oats — gluten free if needed
•  3/4 cup white whole wheat flour — or substitute all-purpose flour or 1:1 baking flour to make gluten free
•  1/3 cup light brown sugar
•  1/4 teaspoon ground ginger
•  1/4 teaspoon kosher salt
•  6 tablespoons unsalted butter — melted (or substitute melted coconut oil to make vegan/dairy free)
•  2 cups small-diced strawberries — about 10 ounces, divided
•  1 teaspoon cornstarch
•  1 tablespoon  freshly squeezed lemon juice — from about 1/2 small lemon
•  1 tablespoon granulated sugar — divided

FOR THE VANILLA GLAZE (OPTIONAL BUT DELICIOUS, ESPECIALLY IF YOU PREFER A SWEETER BAR):

•  1/2 cup powdered sugar — sifted
•  1/2 teaspoon pure vanilla extract
•  1 tablespoon milk — any kind you like

INSTRUCTION

1. Place a rack in the center of your oven and preheat to 375 degrees F. Line an 8x8-inch baking pan with parchment paper so that the paper overhangs two sides like handles.
2. In a medium bowl, combine the oats, flour, brown sugar, ginger, and salt. Pour in the melted butter and stir until it forms clumps and the dry ingredients are evenly moistened. Set aside 1/2 cup of the crumble mixture, then press the rest into an even layer in the bottom of the prepared pan.
3. Scatter half of the strawberries over the crust. Sprinkle the cornstarch evenly over the top, then sprinkle on the lemon juice and 1/2 tablespoon of the granulated sugar. Scatter on the remaining berries, then the remaining 1/2 tablespoon sugar. Sprinkle the reserved crumbs evenly over the top. You will have some fruit showing through.

Full read at https://www.wellplated.com/strawberry-oatmeal-bars/

Five Bean Salad Recipe Video

Whether you make it for a picnic, potluck, or a weeknight dinner at home as a side dish, this Five Bean Salad is guaranteed to impress. Flavored with homemade garlicky mustard dressing, it comes together in 20 minutes, can be made ahead, and travels well.

INGREDIENTS

For the Green Beans:

• 1 cup of fresh green beans, rinsed and cut into ½ inch pieces
• Water
• 1 teaspoon salt

For the Salad:

• 1 (15 ounces) can of red kidney beans, drained and rinsed
• 1 (15 ounces) can of chickpeas, drained and rinsed
• 1 (15 ounces) can of black beans, drained and rinsed
• 1 (15 ounces) can of Cannellini beans, drained and rinsed
• 4 stalks of scallions, sliced thinly
• 1 small bell pepper, seeded and chopped
• ½ English cucumber, cut into ½ inch cubes
• ½ cup fresh Italian parsley, chopped

Garlicky Mustard Dressing

• ⅓ cup olive oil
• ⅓ cup lemon juice
• 2 tablespoon Dijon mustard
• 2 tablespoons honey
• 3 cloves of garlic, minced
• 1 teaspoon kosher salt, or more to taste
• ¼ teaspoon black pepper

INSTRUCTION

1. To cook the green beans: Place a bowl with cold water and some ice. Set aside. Heat 3 cups of water and 1 teaspoon salt in a small saucepan. When it comes to a boil, add in the green beans. Cook for 6-7 minutes or until the green beans are cooked to your liking. Using a slotted spoon, transfer the beans into the ice cold water to stop the cooking. Let it sit a few minutes, drain, and set aside.
2. To make the salad: Combine red kidney beans, chickpeas, black beans, Cannellini beans, cooked green beans, scallions, bell pepper, cucumber, and parsley in a bowl. Give it a gentle mix and set aside.
3. To make the dressing: Mix all ingredients in a jar, put the lid on, and shake vigorously until fully mixed.

Full read at https://foolproofliving.com/five-bean-salad/

Crock Pot Thai Chicken Curry

Crock Pot Thai Chicken Curry is one of the easiest meals to make and is so tasty. Curry paste, coconut milk, and ginger add a ton of flavor to this healthy, low-cal, and naturally paleo + gluten-free dinner. Your family will LOVE it!

INGREDIENTS

• 1 – 14 ounce can coconut milk, plus 1 can of water (see notes)
• 2–4 tablespoons Thai red curry paste (see notes)
• 1 tablespoon soy sauce (gluten free, if needed. Sub coco aminos for paleo and Whole30)
• 1 tablespoon palm or coconut sugar (or sub maple syrup or brown sugar. Omit for Whole30)
• 1 tablespoon minced ginger
• 2 teaspoons fish sauce (use Whole30 compliant, if needed)
• 3 garlic cloves, minced
• 1 lb. boneless, skinless chicken thighs, cut into 2–3 pieces
• 1 large kabocha, cut into 1 – inch cubes (or 1 small butternut squash)
• 1 medium yellow onion, chopped
• 1–2 chili peppers, if you like extra heat
• 1 large bunch of kale, torn into small pieces (roughly 2 packed cups)
• Optional: cilantro, chili peppers, and lime to serve

INSTRUCTIONS

1. Place all the ingredients, except for the kale, into your crock pot and stir together well. Set your crock pot to cook on high for 4 hours.
2. After 4 hours, stir in the kale and let it sit while you prepare the rice, cauliflower rice or quinoa to serve.

Full read at https://www.theendlessmeal.com/crock-pot-thai-chicken-curry/

Cheesy Protein Pasta

This healthy cheesy protein pasta is vegan and gluten free. One serving contains 41 grams of protein, and this recipe serves two. It’s also high in calcium from the sesame seeds and beans. As nutritional yeast contains all nine essential ammo acids, it provides complete plant protein.

The creamy, velvety cheese sauce is also nut free, oil free and grain free. Try this quick and easy vegan cheesy protein pasta today.

INGREDIENTS

• 1 can White beans, 15oz/400g
• 2½ cups / 160g Bean / Lentil Pasta
• 4 tbsp Nutritional yeast
• ½ cup / 120ml Water
• 1 Garlic clove
• 2 tbsp Sesame seeds
• ¼ tsp Turmeric
• 1 tbsp Apple cider vinegar
• ½ tsp Smoked Paprika
• ½ tsp Chopped Basil
• pinch of Salt and Pepper

METHOD

1. Drain the beans and place everything apart from the pasta into a blender and whizz until combined.
2. Cook the pasta as per instructions and drain.
3. Stir in the cheesy bean pasta sauce.

Full read at https://www.nestandglow.com/healthy-recipes/cheesy-vegan-protein-pasta

Creamy Spicy Sun Dried Tomato Pasta

Pasta is one of my absolute favourite things to eat, and when I made this one, I knew I had to share.

It’s pretty much making a quick white sauce, then blending it with sun dried tomatoes which brings a burst a flavour! Adding chilli flakes gives it some heat, so you add up with a very tasty creamy and spicy sun dried tomato sauce.

INGREDIENTS

• 250g uncooked penne pasta
• 1 tbsp + 1/2 tsp extra virgin olive oil
• 4 to 5 garlic gloves, minced (2 tbsp)
• 1 1/2 tbsp cornflour*
• 2 cups unsweetened almond milk
• 1/2 tsp salt + pepper to taste
• 1/2 + 1/4 cup sun dried tomatoes (jarred in oil, with garlic and herbs included), drained from any oil
• 1 tbsp nutritional yeast
• 1 onion, diced
• 1 tsp chilli flakes, or to taste
• 1/2 tsp dried oregano
• 2 to 3 big handfuls of rocket or baby spinach

INSTRUCTIONS

1. Cook your pasta according to the package instructions, but leave the pasta just slightly undercooked. Set aside.
2. Add 1 tbsp olive oil into a large frying pan over medium to high heat. When hot, add garlic and cook for 2 minutes or until lightly browned. Mix in cornflour and cook for a further minute. Add 1/2 tsp of salt and 1 cup of almond milk, making sure that the mixture is smooth besides the garlic. When it has thickened, add the remaining cup of almond milk. When it has thickened slightly (it will thicken further when blended), pour this into a blender.
3. Add 1/2 cup sun dried tomatoes, nutritional yeast and 1/3 cup water to the blender and blend until smooth. Set aside.

Full read at https://amylecreations.com/creamy-spicy-sun-dried-tomato-pasta/

Lasagna Soup

This Lasagna Soup is one of my all time favorites! You get all the flavors of a delicious hearty lasagna in a comforting soup form! It’s loaded with beef, tomatoes and Italian herbs and the melty cheese just takes it over the top.

INGREDIENTS

• 2 Tbsp olive oil, divided
• 1 lb lean ground beef
• 1 large yellow onion, diced (1 3/4 cups)
• 5 garlic cloves, to taste, minced
• 4 1/2 cups low-sodium chicken broth, then more to thin as desired
• 1 (14.5 oz) can petite diced tomatoes
• 1 (14.5 oz) can crushed tomatoes
• 2 1/2 Tbsp tomato paste
• 1 3/4 tsp dried basiL
• 3/4 tsp dried oregano
• 1/2 tsp dried rosemary, crushed
• 1/2 tsp dried thyme
• Salt and freshly ground black pepper, to taste
• 8 lasagna noodles, broken into bite size pieces (6.5 oz)
• 1 1/4 cups (5 oz) shredded mozzarella cheese
• 1/2 cup (2 oz) finely shredded parmesan cheese
• 8 oz ricotta cheese
• 2 Tbsp chopped fresh parsley, plus more for garnish

INSTRUCTION

1. Heat one tablespoon olive oil in a large pot over medium-high heat. Once hot, crumble beef into pot, season with salt and pepper to taste and cook, stirring occasionally until browned. Drain fat from beef and set beef aside. 
2. Heat remaining 1 Tbsp olive oil in pot, add chopped yellow onion and saute until it begins to soften, about 3 minutes. Add in garlic and saute 30 seconds longer. 
3. Add in chicken broth, diced tomatoes, crushed tomatoes, tomato paste, basil, oregano, rosemary, thyme, browned ground beef and season with salt and pepper to taste.

Full read at https://www.cookingclassy.com/lasagna-soup/

Key West Grilled Chicken

The wonderful part about this recipe is that it doesn’t take long for the meat to marinate, which means it’s a quick delicious throw together meal during the busy work week. It’s a versatile chicken recipe- the flavors of honey and lime are complemented well with a touch of garlic and cilantro. If you happen to have a bit of mango- a tablespoon or two finely minced impart a tropical flavor that can’t be beaten!

You’ll Need:

3 tablespoons soy sauce or Coconut Aminos

2 Tbs. honey

1 tablespoon vegetable oil

Juice of 1 Lime

1 teaspoon minced garlic

1 teaspoon fresh cilantro, finely chopped

2 Tbs. Red Bell Pepper, Finely Chopped

4 boneless chicken breast halves

In a shallow bowl combine soy sauce, honey, vegetable oil, lime juice, garlic, bell pepper and cilantro, mixing well.

For Grilled Breasts:

Place chicken breast halves into the mixture, and turn to coat. Cover, and marinate in the refrigerator at least 30 minutes.

For Grilled Kebabs (or Skewers)

Cut the chicken into 1-2″ cubes, skewer onto bamboo sticks that have been soaked in water for 5 minutes, and marinate for at least 30 minutes.

Full read at https://www.budget101.com/recipes/5806-key-west-grilled-chicken/