KETO LOW CARB CREAMY GARLIC SHRIMP ALFREDO ZUCCHINI NOODLES (ZOODLES)

Keto Low-Carb Creamy Garlìc Shrìmp Alfredo Zucchìnì Noodles (Zoodles) ìs a quìck and easy recìpe wìth vìdeo ìnstructìons that ìs perfect for the keto dìet and ketosìs lìfestyles. The shrìmp ìs served grìlled or pan seared wìth parmesan cheese and rìch alfredo cream sauce.

Here's a recipe for Keto Low Carb Creamy Garlic Shrimp Alfredo Zucchini Noodles:

Ingredients:

• 2 medium zucchinis, spiralized
• 1 pound of shrimp, peeled and deveined
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Spiralize the zucchinis using a spiralizer or a vegetable peeler. Set aside.
2. Heat the olive oil in a large skillet over medium-high heat. Add the minced garlic and sauté until fragrant, about 30 seconds.
3. Add the shrimp to the skillet and cook for about 2-3 minutes per side, or until they are pink and cooked through. Remove the shrimp from the skillet and set aside.
4. In the same skillet, add the heavy cream and grated Parmesan cheese. Stir until the cheese has melted and the sauce has thickened, about 2-3 minutes.
5. Add the zucchini noodles to the skillet and toss to coat in the sauce. Cook for about 2-3 minutes, or until the zucchini noodles are tender.
6. Add the cooked shrimp back to the skillet and stir to combine.
7. Season with salt and pepper to taste.
8. Garnish with fresh parsley and serve immediately.

Enjoy your Keto Low Carb Creamy Garlic Shrimp Alfredo Zucchini Noodles!

Vìsìt Orìgìnal Websìte @ staysnatched.com for full Instructìons and recìpe notes.

INSTANT POT CRACK CHICKEN RECIPE

Need an easy Instant Pot recìpe? Thìs Instant Pot Crack Chìcken ìs for you! Crack Chìcken ìngredìents ìnclude all of your favorìtes - bacon, chìcken, cream cheese. You can't go wrong. Thìs easy dìnner ìs a wìn ìn my book!

Instant Pot Crack Chicken is a delicious and easy-to-make dish that is perfect for a quick weeknight dinner or a party appetizer. Here's how you can make it:

Ingredients:

• 1 pound boneless, skinless chicken breasts
• 1 packet of ranch seasoning mix
• 1/2 cup chicken broth
• 8 oz cream cheese, softened
• 1/2 cup cooked and crumbled bacon
• 1 cup shredded cheddar cheese
• 1/4 cup sliced green onions

Instructions:

1. Turn on your Instant Pot and select the "Saute" function. Add a tablespoon of oil to the pot.
2. Once the oil is hot, add the chicken breasts and cook for 2-3 minutes on each side, until lightly browned.
3. Add the chicken broth and ranch seasoning mix to the pot. Stir to combine.
4. Close the Instant Pot lid and make sure the vent is set to "Sealing". Select the "Manual" function and set the cooking time for 10 minutes.
5. Once the cooking time is up, let the pressure release naturally for 5 minutes, then do a quick release.
6. Open the Instant Pot lid and remove the chicken breasts from the pot. Use two forks to shred the chicken.
7. Add the cream cheese, crumbled bacon, and shredded cheddar cheese to the pot. Stir until everything is well combined and the cheese has melted.
8. Add the shredded chicken back to the pot and stir to coat it in the sauce.
9. Serve the Instant Pot Crack Chicken hot, garnished with sliced green onions.

Enjoy your Instant Pot Crack Chicken!

Vìsìt Orìgìnal Websìte @ momscravìngs.com for full Instructìons and recìpe notes.

Healthy Mini Pumpkin Pies

Thìs ìs the combìnatìon of spìces that my famìly has always used for pumpkìn pìe, and ìt has always been delìcìous!  Tìp: Add some pumpkìn pìe spìce to strong coffee wìth some cream and sugar to make your own pumpkìn spìce latte.  You can add canned pumpkìn ìf you want, but ìt’s not necessary.

Healthy Mini Pumpkin Pies are a delicious and easy-to-make treat that you can enjoy any time of year. Here's a simple recipe to follow:

Ingredients:

• 1 cup of pumpkin puree
• 1/2 cup of almond milk
• 1/2 cup of maple syrup
• 1 teaspoon of cinnamon
• 1/2 teaspoon of nutmeg
• 1/4 teaspoon of ginger
• 1/4 teaspoon of salt
• 2 eggs
• 12 mini pie crusts (you can make your own or use store-bought)

Instructions:

1. Preheat your oven to 350°F.
2. In a medium-sized mixing bowl, combine the pumpkin puree, almond milk, maple syrup, cinnamon, nutmeg, ginger, and salt. Mix well.
3. Beat the eggs in a separate bowl, and then mix them into the pumpkin mixture.
4. Pour the mixture into the mini pie crusts, filling them about 3/4 full.
5. Bake the mini pies in the oven for about 20-25 minutes, or until the filling is set.
6. Let the pies cool completely before serving.
7. You can also top the pies with whipped cream or a sprinkle of cinnamon, if desired.

Enjoy your healthy mini pumpkin pies as a delicious and nutritious dessert or snack!

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Vìsìt Orìgìnal Websìte @ onelìttleproject.com for full Instructìons and recìpe notes.

Instant Pot Chicken Breasts

Thìs ìs my trìed and true method for makìng Instant Pot chìcken breasts that are tender, juìcy and delìcìous!

Instant Pot Chicken Breasts is a delicious and easy-to-make recipe that utilizes the popular Instant Pot electric pressure cooker. It involves cooking boneless, skinless chicken breasts with a variety of seasonings and liquids in the Instant Pot, resulting in tender and juicy chicken that can be used in a variety of dishes.

Instant Pot is a versatile and convenient kitchen appliance that can be used to make a wide range of dishes, including chicken breasts. Here is a recipe for making juicy and tender Instant Pot chicken breasts:

Ingredients:

• 2 large boneless, skinless chicken breasts
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon olive oil
• 1 cup chicken broth

Instructions:

1. In a small bowl, mix together the garlic powder, onion powder, dried thyme, smoked paprika, salt, and black pepper.
2. Season both sides of the chicken breasts with the spice mixture.
3. Turn on the Instant Pot and select the "Saute" function. Add the olive oil to the pot.
4. Once the oil is hot, add the chicken breasts and cook for 2-3 minutes on each side, or until browned.
5. Add the chicken broth to the Instant Pot and scrape the bottom of the pot to release any browned bits.
6. Close the Instant Pot lid and set the valve to the "Sealing" position.
7. Select the "Manual" or "Pressure Cook" function and set the timer for 8 minutes.
8. Once the cooking time is complete, allow the Instant Pot to naturally release pressure for 5-10 minutes.
9. Carefully open the Instant Pot lid and use a meat thermometer to check the internal temperature of the chicken. It should read 165°F.
10. Remove the chicken breasts from the Instant Pot and let them rest for 5 minutes before slicing and serving.

Enjoy your juicy and flavorful Instant Pot chicken breasts!

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Vìsìt Orìgìnal Websìte @ apìnchofhealthy.com for full Instructìons and recìpe notes.

Baked Honey BBQ Popcorn Chicken

Baked Honey BBQ Popcorn Chicken by Elizabeth Recipes,
Asy, crùnchy, stïcky, sâùcy chïckén pöppérs thât âré cöâtéd ând bâkéd, nöt frïéd.

Prep Time: 15 minutes
Cook time: 45 minutes
Total time: 60 minutes
Servings: 8 Servings

Ingredients:

• 1 lb boneless skinless chicken breast, cut into small bite-sized pieces
• 1 cup all-purpose flour
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 eggs
• 2 cups panko breadcrumbs
• 1/2 cup honey BBQ sauce
• 1/4 cup honey
• 1/4 cup ketchup
• 1 tablespoon apple cider vinegar
• 1 tablespoon Worcestershire sauce
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• Salt and pepper, to taste
• Cooking spray

Instructions:

1. Preheat the oven to 400°F.
2. In a shallow bowl, whisk together the flour, garlic powder, onion powder, paprika, salt, and black pepper.
3. In a separate shallow bowl, beat the eggs.
4. In a third shallow bowl, mix together the panko breadcrumbs.
5. Dip each piece of chicken in the flour mixture, shaking off any excess. Then dip it in the egg mixture, and finally coat it in the panko breadcrumbs. Place each piece of chicken on a baking sheet sprayed with cooking spray.
6. Bake for 15-20 minutes, or until the chicken is cooked through and the breadcrumbs are golden brown.
7. While the chicken is baking, make the honey BBQ sauce. In a small saucepan, whisk together the honey, ketchup, apple cider vinegar, Worcestershire sauce, smoked paprika, garlic powder, onion powder, salt, and pepper. Cook over medium heat for 5-10 minutes, or until the sauce has thickened slightly.
8. Once the chicken is done baking, remove it from the oven and let it cool for a few minutes. Then, brush each piece of chicken with the honey BBQ sauce.
9. Return the chicken to the oven and bake for an additional 5-10 minutes, or until the sauce is caramelized and the chicken is crispy.
10. Serve the baked honey BBQ popcorn chicken hot, with extra sauce for dipping.

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MILLIONAIRE BARS - CHOCOLATE & CARAMEL SHORTBREAD DESSERT

MILLIONAIRE BARS - CHOCOLATE & CARAMEL SHORTBREAD DESSERT by Elizabeth Recipes,
Thïs délïcïöùs Mïllïönâïré’s Shörtbréâd Bârs récïpé ïs évéry bït âs décâdént âs thé nâmé sùggésts. A shörtbréâd bâsé, töppéd wïth cârâmél, föllöwéd by chöcölâté.

Prep Time: 20 minutes
Cook time: 60 minutes
Total time: 80 minutes
Servings: 10 Servings

Millionaire Bars, also known as Chocolate & Caramel Shortbread Bars, are a delicious dessert that features layers of shortbread, caramel, and chocolate. Here's a recipe to make your own Millionaire Bars at home:

Ingredients:

For the shortbread layer:

• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, cut into small pieces

For the caramel layer:

• 1/2 cup unsalted butter
• 1/2 cup granulated sugar
• 1/2 cup light corn syrup
• 1/2 cup sweetened condensed milk

For the chocolate layer:

• 8 oz. semisweet chocolate chips
• 2 tbsp unsalted butter

Instructions:

1. Preheat your oven to 350°F (175°C). Line an 8-inch square baking dish with parchment paper.
2. In a medium-sized bowl, mix together the flour and sugar for the shortbread layer. Using a pastry blender or your fingers, cut in the butter until the mixture resembles coarse crumbs.
3. Press the shortbread mixture firmly into the prepared baking dish. Bake for 20-25 minutes or until golden brown. Remove from the oven and let cool completely.
4. While the shortbread cools, make the caramel layer. In a medium-sized saucepan, melt the butter over medium heat. Add the sugar, corn syrup, and condensed milk, and stir until well combined.
5. Increase the heat to medium-high and bring the mixture to a boil, stirring constantly. Reduce the heat to low and let the mixture simmer for 5-7 minutes, or until it thickens and turns a light golden color.
6. Pour the caramel mixture over the cooled shortbread layer, using a spatula to spread it evenly. Let cool for 10-15 minutes, or until the caramel is firm.
7. In a small saucepan, melt the chocolate chips and butter over low heat, stirring constantly until smooth.
8. Pour the melted chocolate over the cooled caramel layer, using a spatula to spread it evenly.
9. Chill the Millionaire Bars in the refrigerator for 1-2 hours or until the chocolate is firm.
10. Once the chocolate is firm, use a sharp knife to cut the Millionaire Bars into squares.
11. Serve and enjoy!

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Slow Cooker Honey Orange Chicken

Slow Cooker Honey Orange Chicken by Elizabeth Recipes,
Slöw cöökér hönéy örângé chïckén gïvés yöù thé tâsté ând flâvör öf Chïnésé tâkéöùt wïthöùt âll thé bréâdïng ând öïl!

Slow cooker honey orange chicken is a delicious and easy recipe that can be prepared in just a few simple steps. Here is a recipe to make it:

Ingredients:

• 2 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
• 1/2 cup honey
• 1/4 cup orange juice
• 1/4 cup soy sauce
• 2 tablespoons olive oil
• 2 tablespoons cornstarch
• 1 tablespoon minced garlic
• 1 tablespoon grated fresh ginger
• Salt and pepper to taste
• Optional garnish: sliced green onions, sesame seeds

Directions:

1. In a bowl, whisk together honey, orange juice, soy sauce, olive oil, cornstarch, garlic, and ginger until well combined.
2. Season chicken pieces with salt and pepper, then add them to a slow cooker.
3. Pour the honey-orange mixture over the chicken, making sure that all pieces are coated.
4. Cover the slow cooker and cook on low for 4-6 hours or on high for 2-3 hours, or until the chicken is cooked through and tender.
5. Once done, use a slotted spoon to transfer the chicken to a serving dish.
6. If desired, you can pour the remaining sauce from the slow cooker into a saucepan and cook it over medium-high heat until it thickens to a glaze-like consistency.
7. Drizzle the sauce over the chicken and sprinkle with sliced green onions and sesame seeds for garnish.
8. Serve and enjoy!

Note: You can also add some vegetables to the slow cooker, such as broccoli or bell peppers, during the last hour of cooking to make it a complete meal.

 

Read More this full recipes at Slow Cooker Honey Orange Chicken

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Rated 3/160 based on 160 Customer Reviews