Spaghetti & Meatball Cups

Spaghetti & Meatball Cups Recipe

Yield: 12 spaghetti & meatball cups

Ingredients:

•     1 lb 95% lean ground beef
•     ¼ cup seasoned bread crumbs
•     1 large egg
•     1 tablespoon skim milk
•     8 oz wheat spaghetti (I used thin spaghetti), broken into 2-3” pieces
•     3 egg whites
•     1 oz Parmesan cheese, freshly shredded (I used the smallest holes on a box grater to shred mine)
•     ¼ cup 2% shredded Mozzarella cheese
•     1 ½ cups + 3 T marinara sauce, divided
•     Parsley or chopped fresh basil (optional garnish)

 
Directions:

1.  Pre-heat the oven to 350. Line a baking sheet with aluminum foil then lightly mist it with cooking spray and set aside.
2.  In a large bowl, combine the bread crumbs, egg and skim milk and stir until mixed. Add the ground beef and stir in until thoroughly combined. Split the meat mixture into 12 equal pieces and roll them into balls. Set the balls on the prepared baking sheet and put them in the over to bake for 25 minutes at 350.
3.  While the meatballs bake, bring a large pot of salted water to a boil and cook the broken spaghetti pieces according to package directions. Drain the spaghetti and set it aside to cool (I actually stuck mine in the fridge for a few minutes. It doesn’t need to be cold, but you don’t want it to be too hot to handle when you press it into the cups).
4.  When the meatballs are done, remove them from the oven and place them in a saucepot with 1 ½ cups of marinara sauce. Bring the meatballs and sauce over low heat on the stovetop, just to keep it all warm. Stir occasionally. Turn the heat on the oven up to 400 degrees.
5.  When the pasta is cooled enough to handle, whisk the egg whites together in a large bowl and then add the pasta. Stir to combine and then add the Parmesan, Mozzarella, and 3 tablespoons of the marinara sauce. Mix together until thoroughly combined.
6.  Lightly mist a 12 cup muffin tin with cooking spray. Place about 1/3 cup of the spaghetti mixture into each cup in the muffin tin. Using your fingers, press down on the center and up the sides of the spaghetti, forming cups. Slide the tin into the pre-heated oven and bake for 15 minutes at 400.
7.  When the spaghetti cups are done, remove them from the oven and let them cool for a moment before removing them from the tin. When ready to serve, pour a tablespoon of marinara sauce from the pot into the center of a spaghetti cup, top it with a meatball, and follow it with another tablespoon of marinara.

Delicious Mini Chicken Pot Pies

Mini Chicken Pot Pies Recipe

Prep time : 20 minutes
Total time : 40 minutes
Serves : 5 people

Ingredients:

•  1 1/2 cups cubed cooked chicken
•  1can Campbell's® Condensed Cream of Chicken Soup or Campbell's® Condensed 98% Fat Free Cream of Chicken Soup
•  1/2of a 16-ounce package frozen mixed vegetables (carrots, green beans, corn, peas), thawed (about 1 1/2 cups)
•  1 package (12 ounces) refrigerated biscuit dough (junior-sized, 10 biscuits)
•  1/2 cup shredded Cheddar cheese

Directions:

1. Heat the oven to 350°F.  Spray 10 (2 1/2-inch) muffin-pan cups with vegetable cooking spray.  Stir the chicken, soup and vegetables in a medium bowl.
2. Roll or pat the biscuits to flatten slightly.  Press the biscuits into the bottoms and up the sides of the muffin-pan cups.  Spoon about 1/3 cup chicken mixture into each biscuit cup.  Lightly press the chicken mixture down so it's level.  Top each with about 2 teaspoons cheese.
3. Bake for 15 minutes or until the biscuits are golden brown and the cheese is melted.  Let the pot pies cool in the pan on a wire rack for 5 minutes.

Easy Broccoli Cheese Soup

Easy Broccoli Cheese Soup Recipe

Yield: Serves 6-8
Prep Time: 30 mins
Cook Time: 15 mins

Ingredients:

•     3 1/2 cups chicken broth
•     1/2 cup finely diced onion (white or yellow)
•     1 teaspoon salt
•     1/2 teaspoon pepper
•     5-6 cups (about 30-36 ounces) chopped broccoli (see note)
•     4 cups milk (I use 2%)
•     1/2 cup all-purpose flour (use 2/3 cup if you want it extra thick)
•     3 cups (12 ounces) freshly grated cheddar cheese (see note)
•     1 cup (4 ounces) freshly grated Swiss cheese (see note)

Directions:

1.  In a large saucepan (6-quarts or so), add the chicken broth, onion, salt and pepper. Bring the mixture to a simmer and add the broccoli (it won’t be completely covered with liquid). Cover the pot and cook for 8-9 minutes until the broccoli and onions are tender.
2. In a blender, combine the milk and flour and process until smooth. Slowly add the milk mixture to the soup, stirring quickly. Bring the mixture to a gentle simmer, stirring constantly, and cook until thickened, 3-4 minutes.
3. Turn the heat to low and stir in the cheese, one handful at a time, letting each addition melt before adding more. Season to taste with additional salt and pepper, if needed.
4. Serve immediately (the soup will thicken as it cools).

Veggie Smoothie

Veggie Smoothie Recipe

Serving : 6 Cups


Ingredients   

• 5 celery sticks
• 3 apples
• Carrots
• Garlic
• Grapes
• Milk

Method

1. Chop all the ingredients.
2. Add some milk into blender then add the celery into blender and blendAdd apples garlic and carrots and blend. Add in small quantities to get a smoother blend and not to overload blender.
3. Serve with ice and enjoy

General Tso's Cauliflower

Crispy cauliflower in a sweet chili sauce is the best way to describe this sticky sweet and addictive General Tso’s Cauliflower and I wont be wrong if I say that this is better than take out!Its Vegan and Gluten Free too!

The current new favorite of everyone, the new found super veggie that has replaced Kale from it spotlight – yes, it is Cauliflower. Super veggie or not, this vegetable has been a favorite in our household always. Whether I toss it with the very versatile potatoes and perfumed with spices to make the delicious Aloo Gobhi or just roast with with any favorite combo of herbs or spices or allow it to share its spotlight with other veggies all swimming in a lightly spiced coconut sauce – a vegetable Kurma, we love it in all forms!

But the star dish that was made with cauliflower was Gobi Manchurian – the famously favorite preparation of batter fried cauliflower tossed in a spicy garlicky sauce, a dish that signifies all that Indo-Chinese cuisine stands for!

This General Tso’s Cauliflower was a happy accident. I planned to make Gobi Manchurian but kinda changed it at the last minute to this, as I had some left over sweet chili sauce from the previous day and I didn’t need that much sweetness for the Manchurian. I also did not want to make a very batter-y coating for the fried cauliflower, so I just tossed it with a little corn flour, salt and pepper and deep fried it twice. Deep frying it twice – frying once, draining and then frying it again to make it extra crispy and for it maintain that crispiness even when doused in the sauce.



General Tso's Cauliflower Recipe


Prep time : 10 mins
Cook time : 20 mins
Total time : 30 mins
Serves: 2


Ingredients:

•     ½ head organic cauliflower, rinsed and cut into florets
•     ⅓ cup organic corn flour
•     salt, to taste
•     crushed black pepper, to taste
•     3 cups or enough sunflower / coconut oil for deep frying
•     1 tbsp grapeseed oil
•     4 cloves garlic, minced
•     1 tsp grated ginger
•     1½ tbsp crushed red chillies
•     ¼ cup brown sugar
•     1 tsp shaohsing wine / Chinese cooking wine
•     1 tsp soy sauce
•     1 tsp rice wine vinegar
•     2 tbsp organic ketchup
•     ¼ cup chopped scallion, for garnish

Directions:

1. Toss the cauliflower with the corn flour, salt and pepper. Heat the oil in a deep wok / pan and fry the cauliflower in a couple of batches, till crispy. Drain and keep aside. Fry the already fried cauliflower another time and drain again on paper towels.
2. In another deep pan or a wok, heat the grapeseed oil and add the garlic to it. Once the garlic starts browning a little, add the ginger, red chillies, brown sugar, shaohsing wine, soy sauce, rice wine vinegar and ketchup. Whisk away till they all mix well together and the sugar melts. It should become a sticky, glazed sauce. Check for salt and add more if needed.
3. Toss the fried cauliflower in this while on low heat. Switch off heat, garnish with scallions and serve immediately.

See Full Recipe please visit : General Tso's Cauliflower

5minutes Recipe | Healthy Breakfast Smoothies

Deliciously thick and creamy banana smoothie, that is super healthy and made from only 4 ingredients!


Banana Breakfast Smoothie Recipe

Prep Time : 10 mins
Total Time : 10 mins
Yields : 1 large smoothie


Ingredients:

•     2 large bananas sliced and frozen
•     3/4 cup Greek-style yogurt 220g
•     1/2 cup almond milk 120ml
•     2 tablespoons honey maple syrup, or agave

Instructions:

1.     Place the bananas, yogurt, milk, and honey in a blender and blend until thick and smooth. Add more milk if too thick for your liking.
2.     Pour into a glass and drizzle with a little extra honey.

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Buttery avocado, crisp cucumber, earthy cilantro, and bright lime juice combine to make this cucumber avocado smoothie a great way to start your day.

Cucumber Avocado Smoothie Recipe


Prep Time : 5 minutes
Total Time : 5 minutes
Servings : 1 - 14oz smoothie

Ingredients:

•     1 avocado
•     1/2 cucumber
•     1/2 cup cilantro
•     juice of 1 lime
•     1/2 cup water
•     pinch of salt optional

Instructions:

1.     Score avocado, remove seed and scoop out flesh.
2.     Peel cucumber and remove seeds.
3.     Remove stems from cilantro.
4.     Place avocado, cucumber, cilantro, lime juice, water, and salt if using into the blender.
5.     Puree until smooth and creamy.

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A powerhouse green smoothie that is loaded with spinach, it's smooth and creamy, sweet and refreshing. The perfect simple to make healthy smoothie to have anytime!
 
Spinach Apple Green Smoothie Recipe

Prep Time : 5 mins
Total Time :5 mins
Servings: 2
Calories: 181 kcal

Ingredients:

•     1 1/2 cups baby spinach
•     3 inch slice of cucumber diced
•     1 green apple peeled & diced
•     1 banana sliced
•     Juice of 1 orange
•     2 heaped tbsp Greek yoghurt
  

Instructions:

    Blend all ingredients together until smooth, pour into glasses, and enjoy!

Peanut Butter Fudge – Just 4 Ingredients! (naturally vegan with paleo option)

This peanut butter fudge calls for just 4 ingredients and only takes a few minutes to make. It’s naturally vegan, gluten-free, grain-free, and dairy-free (with a paleo option) but can also be made with butter for a dairy version. It’s sweetened with maple syrup, which gives it a slightly caramel-like texture! With a video.

I’ve also tested a paleo option. Just use cashew butter! The result is super delicious and maple + cashews really go so well together.

I’m calling this vegan peanut butter fudge but it’s almost like a cross between caramel and fudge. You’ve either got to have some self-control or have a buddy around when making this fudge. Safety in numbers!

Prefer a chocolate version? This chocolate peanut butter fudge is even easier than this peanut butter fudge recipe! And if you want something super rich and chocolaty, try my vegan paleo fudge recipe.
This 4-ingredient peanut butter fudge only takes a few minutes to make and is naturally vegan, gluten-free, grain-free, plus dairy-free. It's also sweetened with maple syrup, which gives it a slightly caramel-like texture! With a paleo option.

All you do to make this peanut butter fudge is mix everything together, boil for 2 minutes, and then freeze. And as far as fudge goes, I think this is pretty darned healthy. All that’s needed is natural peanut butter (the kind with just peanuts and salt), maple syrup, coconut oil (or butter if you can eat dairy) and vanilla.


Peanut Butter Fudge Recipe

Prep Time: 10 min
Cook Time: 2 min
Ready in: 12 min
Yield: 12 pieces of fudge


Ingredients:

•     1/2 cup (120 milliliters) pure maple syrup (I don't recommend honey)
•     1/3 cup (85 grams) salted natural peanut butter (the kind with just salt and peanuts) or cashew butter for a paleo version
•     1/4 cup (56 grams) coconut oil1 (commenters have used unsalted butter for a dairy version with success!)
•     2 teaspoons vanilla extract
•     1/2 cup (55 grams) roasted salted peanuts or cashews, coarsely chopped, optional – divided

Directions:

1. Line a mini muffin pan with 12 waxed or silicone muffin liners. You can alternatively line a small container with parchment paper or waxed paper.
2. In a small saucepan, mix together the maple syrup, peanut butter and coconut oil over medium heat. If your peanut butter is unsalted, add a pinch of salt. At first it might not appear to come together well. Stirring constantly, bring to a boil and while continuing to stir constantly, boil for about 2 minutes. It should have thickened a bit and become glossy. If you use a heavy bottom pan, you may need to boil it a little longer. Stir in the vanilla until well combined. Stir in 5 tablespoons chopped nuts, if using.
3. Pour into the waxed or silicone liners, top with remaining 3 tablespoons chopped nuts, if using, and place the pan in the freezer. If you don't have room in your freezer, refrigerate for a few hours until firm and then transfer the fudge pieces to a small container that does fit in your freezer.
4. Freeze for about 2-3 hours. The liners will be easy to remove once the fudge has thoroughly frozen. They'll stick if you try to remove them too early.
5. This fudge does not travel well (unless you have a cooler!) It should be kept frozen.

 See Full Recipe please visit : Peanut Butter Fudge