highproteinlowcarbveganfoods

Slow Cooker Tex-Mex Chicken Stew It’s so easy to prepare this delicious Slow Cooker Tex-Mex Chicken Stew! Just pour the ingredients into your slow cooker and turn it on to cook! Slow Cooker Tex-Mex Chicken Stew Author: A Family Feast  Prep Time: 15 minutes  Cook Time: 8 hours  Total Time: 8 hours 15 minutes  Yield: 6-8 servings  Category: Soup  Method: slow cooker  Cuisine: Tex-Mex INGREDIENTS 1 12-ounce bag frozen chopped onions 2 tablespoons chopped garlic 1 tablespoon tomato paste ¼ teaspoon freshly ground black pepper 1 tablespoon chili powder 1 tablespoon brown sugar 1 14.5-ounce can tomatoes, diced with zesty jalapenos or green chiles 2 15.5-ounce cans BUSH’S® Chili Magic® Chili Starter Texas Recipe 1 14.5-ounce can chicken stock 2 tablespoons unsalted butter, softened 3 tablespoons all-purpose flour 2 ½ pounds boneless skinless chicken thighs left whole 2 well-drained 11-ounce cans corn, Mexican-style with red and green peppers 4 ounces cream cheese, softened 1 small can jalapen

The Best Damn Lasagna on Earth! Lasagna seems a simple enough idea until you try it. Honestly, it’s pretty involved. Expect to use practically every pan you own. Also plan on at least one hour of prep and one hour to cook. On the bright side, there is often leftovers, depending on how many you are feeding. Lasagna is kind of funny in that it’s one of those meals that actually tastes better reheated after a day in the fridge. The layers seem more defined and congealed, especially that pesky ricotta. PREP TIME 1 MIN COOK TIME 1 MIN Ingredients 1/2 lb beef 1/2 lb pork 1 tbsp each: oregano, basil, rosemary (or 3 tbsp of an Italian blend of herbs) 1/2 yellow onion chopped 4 garlic cloves chopped, divided 9 lasagna noodles boiled al dente 2 cans of your favorite marinara sauce (roughly 48 oz) 1 16 oz container ricotta 4 tbsp pesto 1 egg 1/2 cup parmesan shredded 4-5 cups mozzarella shredded (or a blend of Italian white cheeses) Instructions About an hour before cooking, spread out ricotta on

creamy garlic butter tuscan shrimp (+ video) creamy garlic butter tuscan shrimp coated in a light and creamy rich garlic parmesan sauce filled with sun dried tomatoes and spinach! guaranteed to impress! Creamy Garlic Butter Tuscan Shrimp Prep Time 5 mins Cook Time 15 mins Total Time 20 mins Creamy Garlic Butter Tuscan Shrimp coated in a light and creamy sauce filled with garlic, sun dried tomatoes and spinach! Packed with incredible flavours! Course: Dinner Cuisine: American Servings: 4 people Calories: 403 kcal Author: Karina Ingredients 2 tablespoons salted butter 6 cloves garlic, finely diced 1 pound (500 g) shrimp (or prawns), tails on or off 1 small yellow onion, diced 1/2 cup white wine (OPTIONAL) 5 oz (150 g) jarred sun dried tomato strips in oil, drained (reserve 1 teaspoon of the jarred oil for cooking) 1 3/4 cups half and half SEE NOTES Salt and pepper, to taste 3 cups baby spinach leaves, washed 2/3 cup fresh grated Parmesan cheese 1 teaspoon cornstarch (cornflour) mixed wit

Skillet Seared Salmon with Garlic Lemon Butter Sauce This Skillet Seared Salmon with Garlic Lemon Butter Sauce is one of the easiest tastiest dinners you can make! This salmon recipe requires minimal ingredients and it comes together so quickly and the flavors are oh so delicious! Skillet Seared Salmon Recipe Course: Main Course Cuisine: Mediterranean Keyword: salmon recipe Prep Time: 10 minutes Cook Time: 10 minutes Total Time: 20 minutes Servings: 4 servings Calories: 347 kcal Author: Jaclyn Ingredients 4 (6 oz) skinless salmon fillets (about 1-inch thick) Salt and freshly ground black pepper 2 tsp olive oil 2 garlic cloves , minced 1/4 cup low-sodium chicken broth 2 Tbsp fresh lemon juice 3 Tbsp + 1 tsp unsalted butter , diced into 1 Tbsp pieces 1/2 tsp honey 2 Tbsp minced fresh parsley Lemon slices for garnish (optional) Instructions Remove salmon fillets from refrigerator and allow to rest at room temperature 10 minutes.  Meanwhile prepared garlic lemon butter sauce. In a small sa

Italian Grilled Cheese Sandwich So once you have all those items you just need to pick up bread, butter and cheese from your local grocer and you are ready to get started! The recipe is simple Italian Grilled Cheese Prep time 10 mins Cook time 5 mins Total time 15 mins Author: Kimberly Sneed Recipe type: Lunch/Dinner Cuisine: Italian Serves: 1 Ingredients Ciabatta bread Mozzarella slices Butter Daniele Italian Spicy Gourmet Salami Pack Mezzetta Roasted Red Bell Peppers Sacla Pasta Sauce (for dipping) Mezzetta Italian Olive Antipasto (garnish) Instructions Cut a ciabatta roll into two, butter each inner side and grill on pan until golden brown. With browned inner sides of the rolls facing up, layer slices of mozzarella, Hot Calabrese, Pepper Salame, Hot Capocollo and finally roasted red bell peppers on top of bread. Place in the oven with broiler on high until cheese is melted. Combine the two sides, cut and serve with pasta sauce for dipping and olive antipasto garnish! full recipe: ht

BAKED MISSISSIPPI ROAST PARTY SANDWICHES Baked Mississippi Roast Party Sandwiches are packed with flavor-infused shredded beef, oozing melted cheese, and placed between piping-hot party buns that are bathed in a sweet and savory buttery sauce. This is a Mississippi Roast like you’ve never seen it before! Baked Mississippi Roast Party Sandwiches Prep Time 10 mins Cook Time 5 hrs 20 mins Total Time 5 hrs 30 mins Baked Mississippi Roast Party Sandwiches are packed with flavor-infused shredded beef, oozing melted cheese, and placed between piping-hot party buns that are bathed in a sweet and savory buttery sauce. This is a Mississippi Roast like you've never seen it before! Course: Entree Cuisine: American Servings: 12 servings Calories: 643 kcal Author: Fox Valley Foodie Ingredients Mississippi Roast 4 lb Chuck Roast 1 1/4 oz Au Jus packet (Dry) 1 oz Ranch seasoning packet 1/2 cup Butter 6 whole Pepperoncini peppers Fresh ground pepper to taste Bun Sauce 1/2 cup Butter, melted 2 tbsp

Perfectly Seared Scallops Scallops are one of those things that are SO simple to cook, and yet, so simple to screw up. I have to admit I botched a few batches myself back in the day (it was like eating rubber!), but with their hefty price tag, I quickly made it my mission to learn the key to a perfectly seared scallop. And by perfect, I mean a scallop with a flavorful crust and an interior so tender it basically melts in your mouth. That’s perfection! Perfectly Seared Scallops author bakerbynature Ingredients 1 pound sea scallops, patted dry 1 tablespoon unsalted butter 1 tablespoon olive oil Freshly ground sea salt Freshly ground black pepper Lemon for squeezing, optional Instructions Remove tiny side muscle from the scallops if they have them, then rinse with cold water and pat dry with a paper towel. Add the butter and oil to a large saute pan over high heat. Generously salt and pepper the scallops. Once the butter/oil combo begins to smoke, gently add the scallops, making sure they

HONEY GARLIC BAKED CAULIFLOWER Crunchy baked breaded cauliflower pieces are coated with honey garlic sauce. It’s an easy and delicious weeknight meal. HONEY GARLIC BAKED CAULIFLOWER PREP TIME: 15 MINUTES COOK TIME: 27 MINUTES TOTAL TIME: 42 MINUTES COURSE: MAIN DISHES CUISINE: ASIAN Crunchy baked breaded cauliflower pieces are coated with honey garlic sauce. It's an easy and delicious weeknight meal. INGREDIENTS: 1 small head of cauliflower cut into bite sized florets 2 cups panko bread crumbs (see note) cooking oil spray 2 large eggs whisked 2 scallions finely sliced FOR THE SAUCE (SEE NOTE) 6 tbsp honey 4 garlic cloves minced 1 tsp onion powder 6 tbsp water + 2 tsp cornstarch 1 1/2 tbsp low sodium soy sauce 1/2 tbsp sriracha sauce  DIRECTIONS: Preheat oven to 350°F. Line a large baking sheet with parchment paper. Spread panko crumbs in a thin even layer across the surface of the baking sheet. Spray panko crumbs with cooking oil spray. Bake crumbs about 5-7 minutes or until golde

BLT Pasta Salad Recipe BLT Pasta Salad Recipe – delicious Summer pasta salad idea! Bacon, lettuce and tomatoes with farfalle pasta and creamy dressing (mayo-free option too!) is like your favorite BLT sandwich toppings in a bowl. HOW TO MAKE BLT PASTA SALAD Crispy bacon (baked in the oven), chopped or torn Romaine lettuce, chopped tomatoes (I used on-the-vine type but Roma would be good too) are tossed with cooked and cooled pasta and creamy Ranch dressing. Great option for a lunch to work or a trip meal! Keep dressing separately until you are ready to eat. For the dressing, I mixed ranch salad dressing, mayo and sour cream. If you want to avoid mayonnaise, replace it with sour cream or Ranch. Just make sure you have about 3/4 cup of the creamy mixture to toss the salad with. It’s the perfect amount in my opinion. BLT PASTA SALAD RECIPE Prep Time 10 mins Cook Time 7 mins Total Time 17 mins Course: Salad Cuisine: American Keyword: pasta salad Servings: 6 people Calories: 287 kcal Author

Unicorn Cookie Cake Toppers To make the Unicorn Cookie Cake Toppers, you’ll need: parchment paper 1 batch of your favorite sugar cookie dough rolling pin 3-inch unicorn cookie cutter 4 1/2-inch wooden skewers cornstarch or powdered sugar for dusting work surface white fondant (about 6 oz. for 1 dozen cookies) pink fondant (or any color of your choice) knife or cutting tool piping gel small food safe paint brushes fondant smoother toothpick edible gold luster dust vodka or lemon extract edible marker Preheat oven according to your recipe. Line a large cookie sheet with parchment paper. Roll cookie dough to 1/4-inch thick and cut out unicorns with cookie cutter. Place on prepared baking sheet, about 1-inch apart. Insert skewers about 1-inch into the unbaked cookies. (I like to insert the blunt end of the skewer into the cookie. This way the pointed end can be used to poke the cookie topper into the cake later.) Bake according to your recipe. Let cool completely before decorating. Roll ou

Mother’s Day is a little over a week away, but I wanted to have a Mother’s Day blog hop today in order to give plenty of time for menu planning and inspiration. Back home Mother’s Day is usually one of my favorite days of the year. Usually my mom, sister, and I use it as an excuse for a girls’ day out. We go to the zoo or botanic gardens, get mani-pedis or enjoy a leisurely brunch, stroll through a museum or go shopping (and yes, we’ve done all of those things on Mother’s Days past). Living so far from home I have to wait until summertime to enjoy those days with my family, but on Mother’s Day I’ll be thinking about my momma nonetheless. Have I mentioned that she’s the coolest? She has an educational blog of her own and has co-authored a book for teachers that will be out in August. Talk about an amazing role model. If I was home, I’d want to make my mom one of the recipes from my e-cookbook, Puff Pastry at Brunch: 10 Sweet and Savory Recipes to Start Your Day. {Shameless plug: if you

Cauliflower & Chestnut Gratin with a Parmigiano Reggiano Cream This decadent cauliflower gratin made with the King of cheeses is the perfect addition to any Christmas dinner.  It is simply divine! Serves 4-6 Prep time:  10 minutes  Cooking time:  30 minutes Ingredients 1 large cauliflower (600g-750g), cut into bite-size pieces 10 cooked chestnuts, chopped 600ml double cream 60g Parmigiano Reggiano* cheese, grated ½ tsp fresh thyme, chopped Freshly ground salt & pepper For the Herb Breadcrumb: 70g sourdough bread 1 small garlic clove, peeled & finely chopped 1 tbsp. olive oil 1 tbsp. fresh parsley ½ tsp fresh thyme leaves ½ tsp fresh rosemary leaves 1 tbsp. Parmigiano Reggiano cheese, grated Freshly ground salt & pepper Method 1.      Preheat oven to 200°C/Fan 180°C/Gas mark 6. 2.      Add the cauliflower, chestnuts and cream to a large pan and bring to the boil, reduce to a simmer and cook for 10-12 minutes or until tender.  Remove the cauliflower and chestnuts with a s

Crockpot chicken and noodles is pure comfort food in our home. Easy and inexpensive, it pleases everyone.........even picky-picky husband !! This is one of those super yummy recipes that just doesn't photograph well......... but trust me, it's GOOOOOOD !!! 1 pound of boneless-skinless chicken breast 2  10.75 ounce cans of cream of chicken soup 4 cups of chicken broth or stock 1 small onion diced 1 cup chopped celery 1 large carrot grated 1 cup peas 1/4 teaspoon black pepper Flat wide egg noodles Spray your Crockpot with a little cooking spray to make cleanup easier. This recipe (as written) requires a nice big Crockpot. If you only have a smaller one, just make half of the recipe. Dice the onion and celery and grate the carrot. Sautee in a little butter until the onions and celery soften a little.  Put the sautéed veggies, soup, broth and pepper into the Crockpot and stir or whisk it around until it is smooth. Add whole (boneless-skinless) chicken breasts and cook on low for th

Three Cheese, Caramelised Onion & Potato Pie This stunning cheese pie is perfect for a mid-week meal and tastes absolutely scrumptious, pure comfort food at its best! Serves 4-6 Prep time: 20-30 minutes Cooking time: 1 hour 15 minutes Ingredients 30 g butter 2 medium onions, peeled, thinly sliced 1 tsp salt 2 tbsp caster sugar 950 g potatoes, peeled, thinly sliced 140 g crème fraîche 4 tbsp double cream 100 g mature cheddar, grated 100 g Stilton, crumbled 100 g Gruyère, grated freshly ground black pepper 1 tsp grated nutmeg 500 g pre-prepared puff pastry 1 free-range egg, beaten, to glaze Method In a large frying pan heat the butter and add the onions, salt and sugar, fry for 5-6 minutes until the onions begin to caramelize. Remove from the pan and set aside. Meanwhile, cook the potatoes in a large pan of salted boiling water for 8 minutes, drain and then set aside. Preheat the oven to 220°C/200°C Fan/Gas Mark 7. Mix the crème fraîche, cream and cheddar in a small bowl. Mix toge

Sesame Chicken is my Picky-Picky husbands all time favorite. I'm glad, since it's very easy to make. It is sweetish, sticky-ish, quick and easy-ish......and makes an easy weeknight favorite. It is my opinion, that boneless-skinless chicken  thighs  make the BEST Sesame Chicken because they are super moist and flavorful (chicken breast tends to get a little dry). Picky-Picky hubby says he HATES chicken thighs (but he loves this recipe) so I just don't mention that it's made with thighs (snicker). Cut 6 boneless, skinless chicken thighs into 1" pieces (maybe a little bigger). Put them in a bowl that has about 1 cup of flour in it (no other seasonings). Take chicken pieces out of flour, shaking off excess. In another bowl, whisk an egg with a tablespoon of water and put the flour coated chicken pieces into the egg bowl, stir to coat....then back into the flour bowl. Toss to coat with flour (a second time) shaking off excess flour. In a fry pan (I use my electric skill

This is a quick and easy weekend recipe for chicken spaghetti and everyone loves it. I usually make this with chicken breasts,  but it is also excellent if you substitute quartered chicken thighs and throw in some mushrooms....add a tossed salad and dinners ready. 2 large boneless skinless chicken breasts (or several thighs) 1/2 cup dry bread crumbs 1/4 cup grated Parmesan cheese 1 egg beaten 1 jar meatless marinara sauce (about 25 ounces) 1/2 cup water 1/2 cup chopped onions 2 tablespoons butter 2 teaspoons basil 1 teaspoon oregano 1/2 teaspoon garlic powder 1 teaspoon sugar 1/2 teaspoon salt 1/4 teaspoon black pepper 1/8 teaspoon cayenne mushrooms (optional) Mozzarella cheese spaghetti noodles In small saucepan, melt 2 tablespoons butter and add 1/2 cup chopped onions. Saute onions at medium high heat until you start to get golden edges on the onions (the onions AND butter they cooked in, go into the sauce). Spray the inside of your slow cooker with vegetable spray before you put in

Parmigiano Reggiano Biscuits These biscuits made with the King of cheeses are so light and crisp, make lots because they are extremely moreish! Make the dough in advance and bake when required. They are perfect for unexpected guests over the festive season – simplicity at its best! Makes 60 Prep time: 10 minutes (plus 1 hour chilling time)  Cooking time: 10-15 minutes Ingredients 125 g unsalted butter, cubed & softened 70 g Parmigiano Reggiano*, grated 50 g mature cheddar, grated 150 g plain flour ¼ tsp smoked paprika Method In a food processor place all the ingredients and blend together, add 1-2 tbsp cold water and blend further until you have a dough. Lay a sheet of cling film on a work surface and spoon half the mixture down the centre to form a log, about 3cm wide. Firmly roll up. Repeat this with the remaining mixture until you have 2 logs, now place in the refrigerator for an hour until chilled and firm. Preheat the oven to 180°C/160°C Fan/Gas mark 4. Remove the log from