kahrulrecipes4

Healthy Living and Lifestyle - With the weather beginning to cool down, you're going to need a little something to warm you right back up�and these fall cocktails will do just the trick. (And with the holidays coming up, you deserve a sip of something a little stronger to help you unwind a bit!) Every one of these fall drinks is infused with your favorite flavors of autumn, including creamy pumpkin and crisp apple. (Oh, and this list has a few fall sangrias too for all the wine lovers).  Although these recipes can be made whenever you need a tasty nightcap, they'd also be great served at a special occasion, such as a fall dinner party, a Halloween bash, or Thanksgiving dinner. Of course, you'll want something delicious to go along with these concoctions, so we recommend sipping these drinks with an autumn-inspired dinner or fall dessert. Although these libations look plenty impressive, they're actually pretty easy to mix up, so you'll be sitting back, relaxing, and...

SKINNY POOLSIDE DIP - This dip, man. It�s surprisingly good. I mean, it�s basically a bunch of raw veggies stirred up with some cream cheese and ranch seasoning. I used full fat cream cheese, because like I said: Calories are delicious. That said, I did reduce the cream cheese by half. So�basically it�s still somewhat skinny. I mean, right? You can totally use fat free or low fat cream cheese if you�re into that sort of thing. I didn�t miss the extra brick of cream cheese, but do what you feel is right in your heart. I love indulging in healthy dips and this one is loaded with vegetables! I think you're going to love the crunch and the flavor! INGREDIENTS 8 ounces cream cheese room temperature 1 red bell pepper finely diced 1 jalapeno seeded, finely diced (double it up or leave in seeds if you want more spice) 1 small can black olives finely diced 15 ounces canned corn drained 1 packet ranch seasoning INSTRUCTIONS Dump everything into a bowl and start stirring it together. As the v...

In the process of making cakes, this one has two processes. The first by steaming and the second by roasting. Here we will describe one pumpkin cake after another and the first Roasted Yellow Pumpkin Cake. Before discussing the manufacturing process we will first review the basic ingredients used. As we know that this pumpkin is very rich in carbohydrates that are good for the body. Usually this pumpkin is made into a compote that is often encountered during the month of Ramadan. To make sweet yellow pumpkin cakes is quite easy and simple. So you can also practice it at home. Only with a few steps you can present this cake with your family. For a complete description please refer to How to Make Baked Yellow Pumpkin Cake below. This simple pumpkin, spinach and walnut spaghetti makes an ideal mid-week dinner. It's light, quick to prepare and tastes delicious. It's vegan and can be made gluten-free too. INGREDIENTS 200 g spaghetti (use gluten-free if you are gluten-intolerant) 3 t...

I�ll always have a soft spot for something that takes a bit more time and effort (like slow-simmered soups or stews, or a fancy dessert), but most days we�re eating meals that are fairly straight-forward and simple. That never (EVER!) means we sacrifice flavor, and this healthy beef and broccoli is one of those dynamite recipes that hits all my favorite criteria�fast, healthy, easy, and delicious. Takeout made lighter at home - Healthy Beef and Broccoli! This one is gluten free, paleo, and Whole30 approved!  Thinly sliced beef gets dredged in a little bit of arrowroot (or cornstarch, if you�re not paleo/don�t have it), and a super-quick sear in the pan. Paired with tender, delicious broccolini (or broccoli), and a three-ingredient sauce, the flavor combination is magic. I love when I can coax as much flavor as possible out of a short ingredient list. The beef stays tender, the broccolini is cooked just enough, and the savory sauce ties everything together. Serve this with a side of...

This vegetarian Mushroom Strogranoff recipe is easy to make in about 30 minutes, and it's so savory and delicious. Serve it over egg noodles, traditional pasta, or whatever sounds good to you! | Gimme Some Oven #stroganoff #vegetarian #mushrooms #dinnerrecipe INGREDIENTS: 1 pound wide egg noodles 3 tablespoons butter, divided 1 small white onion, thinly sliced 4 cloves garlic, minced 1 pound baby bella mushrooms* 1/2 cup dry white wine 1.5 cups vegetable stock 1 tablespoon Worcestershire sauce (here is a vegetarian brand) 3 1/2 tablespoons flour 3 small sprigs of fresh thyme (or 1/4 teaspoon dried thyme) 1/2 cup plain Greek yogurt or light sour cream Kosher salt and freshly-cracked black pepper optional toppings: freshly-grated Parmesan cheese, chopped fresh parsley, extra black pepper DIRECTIONS: Cook egg noodles al dente in boiling, generously-salted water according to package instructions. (For optimal timing, I recommend actually adding the egg noodles to the boiling water at t...

This Spicy Cauliflower Power Bowl is so easy to throw together, super flavorful, and is naturally dairy free and gluten free! Ingredients head of cauliflower, chopped into florets 1 tablespoon extra virgin olive oil salt and pepper 1/3 cup Frank's Red Hot Sauce 3 tablespoons sriracha 1 tablespoon butter (vegan or regular) 3 tablespoons coconut milk (I used light) 1 cup quinoa, dry 2 cups water 1 medium yellow onion, diced 1 tablespoon olive oil 1 cup kale, steamed or saut�ed 1 1/2 cup chickpeas, cooked or canned 1 avocado, diced chopped parsley to garnish Directions Preheat the oven to 400 degrees F. Chop one head of cauliflower into florets and drizzle with one tbsp of olive oil, salt, and pepper. Spread evenly over a baking sheet and roast for 30 minutes, tossing once or twice throughout. for the quinoa In the meantime, cook your quinoa. Boil 2 cups of water with 1 cup of dry quinoa, then turn down to a simmer and cover. Cook for 15-20 minutes, or until all the water is gone and ...

Buffalo Cauliflower Bites Recipe AD INGREDIENTS 1 large head of cauliflower, stem and core removed and broken into florets 1/2 cup flour salt and pepper to taste cooking spray 2/3 cup buffalo wing sauce or more to taste 1 tablespoon melted butter 1/2 teaspoon honey 1 cup Marzetti� Ranch Veggie Dip optional: carrot and celery sticks INSTRUCTIONS Preheat the oven to 450 degrees. Line a sheet pan with foil and coat with cooking spray. In a large bowl, whisk together the flour with 1/2 cup water and salt and pepper to taste. Add the cauliflower florets to the flour mixture and toss to coat. Place the cauliflower florets in a single layer on the baking sheet; season to taste with salt and pepper.

Mexican Vegan Burrito Bowl Mason Jar Salad Recipe - Chipotle Style! | MelanieCooks.com Ingredients 2 cups cooked brown rice (or you can use white) 1 can (14 oz) black beans 1 onion, sliced 2 green peppers 1 can corn 2 avocados � lime 1 jar (8 oz) salsa 2 cups lettuce (optional) 1 tbsp oil Instructions Heat the oil in a non-stick frying pan over medium-high heat. Add the onion and green pepper slices and cook, stirring every minute, for 5 minutes. Remove the onion and pepper slices from the frying pan and let them cool completely before adding to the mason jars.

Zucchini Nacho Chips, low carb chips, healthy chips, Weight Watcher chips, diet chips Ingredients 1 large zucchini 1 TBS "healthified" taco seasoning Coconut Oil for frying Instructions Cut the zucchini into thin strips using a mandolin (click HERE to find the one I used.) Place slices in colander over the sink and sprinkle with lots of salt. Let sit for 5 minutes then press out water. Heat the oil in a fryer or pan to 350 degrees F.

This Chicken and Rice Soup is an easy, healthy soup recipe that's perfect for chilly days! It's loaded with vegetables and brown rice, simmered in chicken broth and finished with a touch of creaminess. #chicken #soup #recipe #cooking #spendwithpennies #easysoup #chickendandrice Ingredients 1 tablespoon oil 1 onion minced 3 large carrots peeled and diced 1 stalk celery diced 1 teaspoon minced garlic 1 teaspoon dried parsley 1/2 teaspoon dried thyme 1 teaspoon salt 1/8 teaspoon black pepper 5 cups low sodium chicken broth 2 chicken breasts 1 cup brown rice 1 cup evaporated milk avatarFollow Spend with Pennies on Pinterest Instructions In a large soup pot, heat oil over medium-high heat. Add onion, carrots and celery and cook and stir for 3-4 minutes, until onion begins to turn golden. Add garlic, parsley and thyme and cook 1 minute. Add salt and pepper, broth, chicken. Add rice. Stir and bring to a boil over medium-high heat.

Budget friendly & delicious vegan taco casserole recipe INGREDIENTS 1 medium onion, chopped 7 cloves of garlic, finely chopped or minced 1 1/2 teaspoon chili powder 2 teaspoons cumin 1 1/2 teaspoon basil 1/2 teaspoon cayenne 1/4 teaspoon smoked paprika 1/2 teaspoon sea salt 1/2 teaspoon cracked black pepper 2 tablespoons extra virgin olive oil 1 (15 oz) can of black beans, drained 1 (15 oz) can of great northern beans, drained 1/2 cup nutritional yeast 2 1/2 cups chunky salsa (I used medium heat) 14 oz organic yellow tortilla corn chips, plus more for serving Lime juice for topping INSTRUCTIONS Combine onion, garlic, olive oil, chili powder, cumin, basil, cayenne, smoked paprika, sea salt, and pepper in a skillet and cook on medium heat for 5-10 minutes, or until onion is translucent and starts to brown Add black and great northern beans to onion mixture and stir well Using a 13 by 9 glass baking dish, first put down a layer of tortilla chips to cover the bottom of the pan.

White Bean Artichoke Basil Toasts - a tangy, fresh 10 minute artichoke and basil salad loaded on whole wheat toast. Vegan. INGREDIENTS 1 clove garlic 1 14-ounce can chickpeas or white beans, rinsed and drained a handful of fresh basil juice of one lemon (or two, if you love tangy like me!) a generous drizzle of good quality olive oil salt and pepper to taste 1 heaping cup canned or jarred artichoke hearts, drained about 2 cups fresh baby spinach or other greens 10 small pieces of whole wheat bread, toasted INSTRUCTIONS Pulse the garlic and chickpeas and about half of the basil in a food processor until finely minced and crumbly (see picture in post). Cut the remaining basil into ribbons and chop the artichokes. Toss the chickpea mixture with the lemon, basil, olive oil, salt and pepper, and artichoke hearts. Taste and adjust to your liking. Add the spinach or greens just before serving. Serve on the toasted bread. You can also serve this with chips or in a wrap� endless possibilities, ...

This easy to make Creamy Coconut Lentil Curry is a healthy vegan recipe that makes a perfect Meatless Monday dinner recipe. It takes less than an hour (mostly hands-off time) to make and is packed� INGREDIENTS 2 tablespoons coconut oil 1 tablespoon each: cumin seeds and coriander seeds 1 head of garlic, chopped (10�12 cloves) 1 � 28-ounce can of crushed tomatoes 2 tablespoons ginger, chopped 1 tablespoon turmeric 2 teaspoons sea salt 1 cup dried brown lentils Optional: 1-2 teaspoons cayenne powder 1 � 15-ounce can coconut milk A few handfuls of cherry tomatoes 1 cup chopped cilantro INSTRUCTIONS Heat the coconut oil in a large pot or skillet over medium-high heat. Add the cumin and coriander seeds and toast until they start to brown, about 45 seconds. Add the garlic to the pot and let it brown, about 2 minutes. Add the can of crushed tomatoes, ginger, turmeric, and sea salt to the pot and cook, stirring the pot a few times, for 5 minutes. Add the lentils and, if using, the cayenne powd...

A creamy spicy sun dried tomato sauce that's simple and quick to make. Uses simple ingredients which makes it perfect for a weeknight dinner. Vegan and gluten free when using your favourite gluten� 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 Cook your pasta according to the package instructions, but leave the pasta just slightly undercooked. Set aside. 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...

A deliciously creamy risotto that is BURSTING with flavour Ingredients For the roasted vegetables 1 tbsp olive oil 300 g cherry tomatoes 2 red peppers 1 large courgette, zucchini A generous pinch of salt and pepper For the risotto 1 tbsp olive oil 1 large red onion, diced 3 garlic cloves, minced 225 g risotto rice 1 tbsp balsamic vinegar 250 ml passata 250 ml vegetable stock Approx 6 sun-dried tomatoes, chopped into small chunks A small bunch of fresh basil, torn salt and pepper, to taste Optional vegan parmesan or "nooch", to serve Instructions To roast the vegetables Preheat the oven to 180C / 350F and add the olive oil to a roasting tin. Chop the vegetables into small chunks and spread out in the tin, adding the salt and pepper before giving everything a shake to coat. Roast for 30 minutes.

These vegan Peanut Butter Jam Banana Bites are the healthiest snacks ever. Clean eating, kid-friendly and ready in 2 minutes! Yumm! Ingredients 1 medium banana 1 tbsp peanut butter 1 tbsp jam Instructions Slice the banana in half, then spread peanut butter and jam on each half. Place them back together, then cut your banana sandwich into small bite-sized pieces. Use a bamboo toothpick, so your "sandwich bites" don't fall apart.

Cajun Chicken Alfredo. This is hand's down the world's best pasta recipe! One of those restaurant copycat meals that is WAY better than the original. The flavor will keep you coming back for more again and again! A+++ Ingredients 2 boneless skinless chicken breasts, cut into strips 2 tsp Tony Chachere's creole seasoning 2 tsp Hickory liquid smoke 4 TBSP unsalted butter 8 oz fresh mushrooms, sliced 1 red bell pepper, sliced 1 green bell pepper, sliced 4 green onions, chopped 3 cups heavy cream 1/2 tsp dried basil 1/2 tsp lemon pepper seasoning 1/2 tsp garlic powder 1/4 tsp black pepper 1/2 cup grated parmesan cheese 8 oz pasta measured dry, cooked al dente parsley for garnish Instructions Sprinkle raw Chicken strips with the cajun seasoning and liquid smoke. Melt butter in a large skillet over medium high heat. Add chicken strips and chicken for 5 minutes. Add the mushrooms, red and green bell peppers, and green onions. Cook for 3 more minutes, stirring every minute. Add cre...

chicken fried rice | instant pot recipes | je n'ai vraiment pas aim�... personne n'a aim� dans la famille, manque de go�t :( Ingredients 3-4 tablepsoons vegetable oil 2 large eggs, whisked to combine 1 cup frozen peas 2 boneless skinless chicken thighs, cut into bite size chunks 1 cup chopped onion 3 garlic cloves, minced 1 cup white basmati rice, rinsed and drained well 1 cup (33% less sodium) chicken stock refer notes 2 medium carrots, peeled and chopped into 1/4 inch cubes 3 tablepsoons soy sauce (more or less as desired) 1/2 teaspoon toasted sesame oil ground black pepper to taste Instructions Set instant pot in saute mode. When hot, add 1-2 tablespoons vegetable oil. Add eggs and scramble, remove on to a plate when done. (You don't have to continuously stir eggs. Stir 'em every 20 seconds or so, until cooked. This will yield larger pieces of scrambled eggs) Into the now empty pot (still in saute mode), add frozen peas. Saute, until thawed completely . The moisture ...

 When you�re in the mood for something different for � gr�b-n-go for lunch or pl�nning t�sty g�me d�y e�ts these Chicken B�con R�nch Pull �p�rt Roll� Ingredients 1 15-oz p�ck�ged 12-count pot�to rolls (i.e. M�rtin's) 1 lb thinly sliced deli chicken 8 slices b�con cooked �nd crumbled 12 slices colby j�ck cheese 1/3 cup prep�red R�nch s�l�d dressing 1/2 cup butter 1 Tbsp chopped fresh chives 1 tsp g�rlic s�lt 1/2 tsp onion powder 2 Tbsp gr�ted P�rmes�n cheese Instructions Prehe�t the oven to 350�F. Line � l�rge b�king sheet with p�rchment p�per. Using � serr�ted knife cut through the middle of the pot�to rolls. Pl�ce the bottoms side by side on the p�n. Set the tops �side. In � sm�ll s�ucep�n over medium he�t, melt together the softened butter, chives, g�rlic s�lt �nd onion powder.

ONE PAN HEALTHY CHICKEN AND VEGGIES Ingredients Chicken & Veggies 1 small (~1 cup) sweet potato 1 pound boneless skinless chicken breast 1 and 3/4 cup assorted sweet bell peppers (I use about 8-10 miniature bell peppers) 1 and 1/2 cups green beans 2 heads (~3 and 1/2 cups) broccoli Seasoning 5 tablespoons olive oil 2 teaspoons chili powder 1 teaspoon paprika 1 teaspoon white sugar 1/2 teaspoon EACH onion powder, garlic powder, ground cumin 1/4 teaspoon cayenne pepper 1 teaspoon salt Optional: 3/4 cup finely shredded cheese (colby jack, Mexican blend, cheddar, pepperjack) Optional: fresh cilantro, fresh limes Serve with or meal prep with cooked rice or quinoa Instructions Preheat the oven to 425 degrees F and line a very large sheet pan with parchment paper and set aside. Prep the chicken and veggies: First, pierce the sweet potato with a fork a few times and place in the microwave for 5 minutes, flipping on the other side after 2.5 minutes. Remove and let cool for a minute. Peel of...