Preparation 10 mins Cook Time 20 mins
Serves 4 servings ADJUST SERVINGS
1 small potato
1 garlic bulb
1/2 cup raw cashews, soaked for at least 2 hours
1 head cauliflower
1/2 cup cooked quinoa
2 cups vegetable broth
2 tablespoons oil
1/2 cup Sabra Roasted Garlic Hummus
2 teaspoons nutritional yeast (optional)
Salt + pepper to taste
2 cups water (+ more as needed)
2 teaspoons miso paste
Additional garlic if desired
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Add cashews to a bowl, cover with hot water and let soak for at least 2 hours.
While cashews are soaking, preheat the oven to 425ºF. Chop cauliflower into florets, and peel and chop the potatoes. Arrange on a baking sheet and drizzle with about 1½ tablespoons of oil. Season with salt and pepper.
Cut the top off the garlic bulb so that some of the cloves are slightly exposed. Drizzle with remaining oil and season with salt and pepper. Wrap bulb in tin foil and place on sheet with vegetables.
Roast for 20 – 25 minutes until the cauliflower is starting to brown and the potatoes are soft (they don’t have to be totally soft because we’ll be blending them later). Check the garlic after 15 minutes to make sure it isn’t burning. Allow the veggies to cool slightly then add them to a high powered blender. Squeeze/spoon the garlic out of skin and add it to the blender as well.next recipe
It’s really kind of funny how I came across this recipe. I put into pinterest, WHAT can I make with chicken, rice, beans and tomatoes with LOTS of cheese via the slow cooker…and THIS is what I came up with. Who doesn’t love burritos?! Why not make it in a crockpot? GENIUS! I changed the recipe some to make it a little healthier and 21 Day Fix Approved! Ingredients
1 pound boneless, skinless chicken breasts about 2 large breasts
2 tablespoons of olive oil
3 teaspoons of onion powder
2 teaspoons of garlic powder
3 teaspoons of chili powder
2 teaspoons of cumin
1 teaspoon of kosher salt and freshly ground pepper to taste
3 cups of low-sodium chicken broth
1 15 oz can of diced tomatoes, drained
1 14 oz can of black beans, drained and rinsed
2 3/4 cups of whole grain brown rice
½ cup shredded colby jack cheese (optional)
Place chicken breasts in slow cooker.
Pour chicken broth over chicken breasts and stir in canned tomatoes, olive oil, onion powder, garlic powder, chili powder, cumin, salt and pepper.
Thai Chicken Satay with Peanut Sauce (baked or grilled!)
BAKED OR GRILLED Thai Chicken Satay with Peanut Sauce will quickly become one of your absolute favorite recipes with the most addicting Peanut Sauce ever! I’ve included instructions for baking or indoor/outdoor grilling so you can make this recipe year round – because you will want to make this recipe year round.
Prep Time 30 minutes
Cook Time 10 minutes
people, about 30 skewers
2 pounds chicken breasts sliced into 1/2-1″ strips*
2 tablespoons olive oil
1/2 cup smooth peanut butter
30-35 wooden skewers
1/4 cup low sodium soy sauce
1/4 cup packed brown sugar
1 tablespoon chili paste (like Sambal Oelek)
1 1/2 tablespoons lime juice
1 1/2 tablespoons fish sauce
1 teaspoon dried basil
1 teaspoon coriander powder
1/2 teaspoon ground ginger
1/2 teaspoon garlic powder
1/2 teaspoon turmeric powder
BAKED OR GRILLED easy Thai Chicken Satay with Peanut Sauce is one of my absolute favorite recipes with the most addicting Peanut Sauce ever! I made this twice in one week and I still want more! It not only makes an amazing holiday appetizer but add some veggie and rice and you have a meal!
Whisk together the Marinade/Sauce ingredients in a medium bowl. Remove 1/4 cup to a freezer size bag and whisk in 2 tablespoons olive oil. Add chicken and toss to evenly coat. Marinate in the refrigerator 6 hours up to overnight. Refrigerate remaining marinade/sauce separately – this will become the base of your Peanut Sauce.
When ready to cook, soak wooden skewers in water for at least 30 minutes. Meanwhile, remove chicken from refrigerator to bring to room temperature. Thread chicken onto skewers and lightly dab excess marinade off with paper towels.
OVEN: Preheat oven to 350 degrees F. Line two baking sheets with foil and lightly spray with nonstick cooking spray. Evenly divide chicken between baking sheets. Bake 8-10 minutes OR until chicken is cooked through being careful not to overcook or chicken will not be as tender (internal temp of 165 degrees F).
GRILL: Grease an indoor or outdoor grill and heat to medium heat. Once hot, grill chicken approximately 4 minutes per side, or until chicken is cooked through (internal temp of 165 degrees F).next step
S’mores cookie cups are baked in a mini muffin pan. Graham cracker cookie base, with a toasted marshmallow, and a piece of gooey chocolate on top! Now you can enjoy campfire toasty s’more all year round for dessert.
Preheat oven to 350 degrees. Spray a mini muffin pan with cooking spray.
In a small mixing bowl, combine graham cracker crumbs, flour, baking soda, and salt. Stir with a wire whisk. Set aside.
In larger bowl, with a handheld electric mixer, blend the butter, brown sugar, and sugar until creamy and combined.
Add in egg and vanilla extract. Mix well.
Dump in the bowl of dry ingredients, mix on low speed just until combined. The dough will be crumbly.
Scoop dough into the mini muffin tins. Fill them full and press down slightly so the dough is even on top. You will have the perfect amount of dough to fill all 24 mini muffin tins.
Bake for 8 minutes. They will look like they’re not done, but trust me, they’ll be perfect.
Immediately after baking, take a teaspoon size measuring spoon and press into the dough. You want to make an indent for the marshmallow to sit in. Place a half of marshmallow into each indent in the muffin cups. Sticky side of the marshmallow down.next step