Bake & Save Beef and Cheese Rigatoni

INGREDIENTS

Yields 2 9×13 in (23×33 cm) casseroles
2 pounds ground beef
Salt & pepper
3 tablespoons salted butter
⅓ cup flour
3 cups milk
1 cup unsalted butter (2 sticks), melted
2 pounds rigatoni, cooked
4 eggs, beaten
24 ounces marinara sauce
3 cups shredded mozzarella cheese
½ cup shredded parmesan cheese


PREPARATION

1. Preheat oven to 375°F/190˚C.
2. In a skillet, cook and crumble the ground beef with garlic powder, onion, powder, salt, & pepper. Remove from pan and drain.
3. In the same pan, melt the butter, and mix with the flour until it forms a paste.
4. Add the milk gradually, and bring to a boil, until it thickens into a creamy sauce. Set aside.
5. In a bowl, mix the rigatoni with the eggs. Divide between two 9×13 inch (23×33 centimeter) baking dishes.
6. Layer on the marinara, ground beef, mozzarella, white sauce, and parmesan.
7. Bake both for 30-35 minutes, or until cheese is melted and golden brown.
8. Cool and freeze extra casserole up to 2 months. (To cook, transfer to the refrigerator overnight. Bake covered at 375°F/190°C for 40 minutes. Remove cover and bake an additional 10 minutes.)
9.Enjoy!

Freezer-Prep Smoothies 4 Ways

Strawberry, Banana, Raspberry

INGREDIENTS

Serves 2
1 banana, sliced
1 cup strawberries
1 cup raspberries
2 cups milk

PREPARATION

1. Mix fruits together in a plastic bag.
2. Seal bag and place in freezer for up to 6 months.
3. When ready, mix milk and fruit in a blender until consistency is smooth
4. Enjoy!



Pineapple Mango Banana

INGREDIENTS

Serves 2
1 cup pineapple, cubed
1 cup mango, cubed
1 banana, sliced
2 cups milk



PREPARATION

1. Mix fruits together in a plastic bag.
2. Seal bag and place in freezer for up to 6 months.
3. When ready, mix milk and fruit in a blender until consistency is smooth.
4. Enjoy!



Kiwi, Apple, Banana

INGREDIENTS

Serves 2
1 cup kiwi, sliced
1 cup apple, sliced
1 banana, sliced
2 cups milk

PREPARATION

1. Mix fruits together in a plastic bag.
2. Seal bag and place in freezer for up to 6 months.
3. When ready, mix milk and fruit in a blender until consistency is smooth.
4. Enjoy!

Triple Berry

INGREDIENTS

Serves 2
1 cup blueberries
1 cup raspberries
1 cup strawberries
2 cups milk

PREPARATION

1. Mix fruits together in a plastic bag.
2. Seal bag and place in freezer for up to 6 months.
3. When ready, mix milk and fruit in a blender until consistency is smooth.
4. Enjoy!

Strawberry Cheesecake Old-Fashioned Donuts

INGREDIENTS

Donut
4 ounces cream cheese, softened
½ cup sugar
1 egg
1 teaspoon vanilla extract
2 tablespoons strawberry jam
½ cup strawberries, chopped
1½ cups pancake mix
1 cup flour (plus extra for dusting)
Vegetable oil for frying
Frosting
4 ounces cream cheese, softened
¼ cup powdered sugar
1 teaspoon vanilla extract
¼ cup milk


PREPARATION

1. In a large bowl, beat cream cheese, sugar, egg, and vanilla extract until smooth.
2. Add in the strawberry jam and fresh strawberries, and beat until combined.
3. Using a spatula or wooden spoon, stir in the pancake mix and flour until fully incorporated. (The dough will be sticky and pink in color.)
4. Turn the dough out onto a well-floured surface and sprinkle the top with more flour.
5. Press out dough until it is about half an inch thick.
6. With a round cookie cutter, drinking glass, or mason jar lid, cut the dough in as many circles as will fit. In the center of each circle, cut a smaller circle with a cookie cutter or shot glass.
7. Remove the cut donuts to another floured surface and gather up excess dough.
8. Repeat steps 5 through 7 until all the dough is used up.
9. Heat oil in a large pot to 350ºF/180ºC.
10. Carefully place a few donuts in the hot oil, being careful not to crowd the pot.
11. Once the bottom is browned, flip the donut over in the oil and cook the other side.
12. Once both sides are browned, remove the donut and place it on a rack to cool.
13. For the frosting: beat cream cheese in a bowl until smooth. Add powdered sugar and continue to beat until fully incorporated, then add vanilla extract, and finally add milk.
14. Dunk the tops of the donuts in the frosting and garnish with slices of fresh strawberries.
15. Enjoy!

Creamy Chipotle Chicken Lettuce Cups (Under 300 Calories)

INGREDIENTS

Serves 3
12 ounces shredded chicken breast
1 tablespoon coconut oil
1 cup whole milk
1 medium onion, diced
3 cloves of garlic, minced
1 teaspoon ground cumin
1 teaspoon dried oregano
1 canned chipotle pepper, minced
½ teaspoon salt
6 butter lettuce leaves
Pico de gallo salsa



PREPARATION

1. Heat the coconut oil in a large nonstick skillet. Toss in the diced onion and salt and sauté for about 5 minutes.
2. Sprinkle in the ground cumin and dried oregano.
3. Add the minced chipotle and garlic and sauté until the garlic is fragrant, about 30 seconds.
4. Pour in the milk and stir the mixture to combine.
5. Once the mixture has bubbled and reduced slightly, mix in the shredded chicken until evenly coated.
6. Spoon the mixture evenly onto butter lettuce leaves. Top with pico de gallo salsa and serve.
7. Enjoy!
*Note: You can use skim or low-fat milk instead of whole milk, but make sure to reduce it on a lower heat to avoid curdling the milk! (The lower the fat content, the less stable the milk - therefore, it will curdle much quicker.)

Garlic Parmesan Chicken Pasta Bake

INGREDIENTS

Servings: 12
6 tablespoons butter
1 ½ tablespoons minced garlic
1 sprig of thyme
1 sprig of sage
1 sprig of rosemary
6 tablespoons flour
5 cups milk
12 sheets no-boil pasta
3 cups cooked chicken, chopped
2 cups frozen peas
1 cup parmesan + more for topping
1 cup water
¼ cup breadcrumbs
Chopped parsley, garnish


PREPARATION

1.Melt butter, add garlic, thyme, sage and rosemary. Sauté until fragrant. Remove the thyme, sage and rosemary.

2.Add flour and stir.

3.Add the milk, a little bit at a time, and whisk after each addition. Repeat until all the milk is gone. Keep whisking until it has thickened and coats the back of a spoon.

4.Grease a 9×13 pan. Cover bottom with a layer of pasta, half of the chicken, half of the peas, ⅓ cup of the parmesan, ⅓ cup of water and ⅓ of the sauce. Repeat once. Top with noodles, remaining water and cheese. 

5.Cover with foil and bake for 40 minutes at 400°F/205°C.

6.Remove the foil, sprinkle the top with breadcrumbs. Broil for 5-10 minutes or until golden brown. 

7.Serve with chopped parsley as garnish. 

8.Enjoy!

Strawberry Cheesecake Poke Cake

INGREDIENTS

Servings: 9
Cooking spray
6 graham crackers, whole
½ box vanilla cake mix, prepared according to package
1 pound strawberries with tops removed
1 8-ounce block cream cheese, softened
1 14-ounce can sweetened condensed milk
1 cup milk
8 ounces whipped topping
Strawberries for garnish


PREPARATION

Preheat oven to 350°F/175C.
Spray a 9×9 baking pan with cooking spray.
Take 5 of the graham crackers and arrange them in the pan, breaking some of them to fill in the gaps.
Crush the remaining graham cracker and set aside.
Pour the vanilla cake batter on the graham cracker base, then bake for 25-30 minutes until an inserted toothpick comes out clean.
Using the back of a wooden spoon, poke 4 rows of 4 holes in the cake, making 16 holes total.
In a large bowl, mash strawberries with a whisk until very fine.
Add cream cheese and condensed milk, whisking until there are no large lumps.
Add the milk, stirring until smooth.
Pour the mixture over the cake and set until the cake has absorbed as much of the mixture as it can. Some of the mixture will still stay on top, which is okay.
Spread the whipped topping evenly on top.
Chill the cake anywhere from 3 hours to overnight.
Slice, and serve with strawberries and the reserved graham cracker crumbs.

Deep-Fried Blooming Onion

INGREDIENTS

1 large sweet onion
1½ cups milk
2 eggs
1½ cups flour
1½ Tbsp. garlic powder
1 Tbsp. paprika
2 Tsp. pepper
1 Tbsp. salt
3-4 cups canola oil
Dipping Sauce:
2 Tbsp. sour cream
2 Tbsp. mayonnaise
1½ Tbsp. ketchup
1½ Worcestershire sauce
1½ tsp. salt
1 tsp pepper
1 tbsp. paprika


PREPARATION

Cut the top of an onion and place it cut-side down.
Using a sharp knife make 4 ½-inch cuts then go back and make 3 cuts in between each quarter.
Flip the onion over and coax apart its layers or “petals”. In a medium bowl, combine the eggs and the milk.
Place the onion in it, coating every petal with egg wash.
In large bowl combine flour, paprika, oregano, salt, garlic powder, and black pepper.
Place the onion in the dry mixture coating every petal.
Coat the onion in the egg wash and dry mixture one more time.
Heat canola oil to 375ºF/190ºC in a deep-fryer or dutch oven.
Place onion in the freezer for 10 minutes.
With tongs add the onion to the oil for 2 minutes or until it is browned and crispy.
Move onion to plate covered in paper towels and allow to drain for 5 minutes.
Meanwhile, in a small bowl combine sour cream, salt, pepper, paprika, mayonnaise, Worcestershire sauce, and ketchup.
Enjoy!

French Toast Four Ways

Servings: 2-3 for each recipe (8-12 altogether)
First things first, you’ll want to make an egg wash for all the toasts

INGREDIENTS

4 eggs
1 cup milk
1 tbsp. Vanilla
1 tbsp. Cinnamon

PREPARATION

1. Wisk all ingredients together in medium-large bowl to create egg wash





INGREDIENTS

4 slices sandwich bread
2 cups blueberries, raspberries, and blackberries
2 tbsp. lemon juice
⅓ cup granulated sugar
Confectioners sugar (for garnish)

PREPARATION

1. Mix berries, sugar, and lemon juice in medium pan over low heat crushing and stirring 2. berries until they form a thick sauce
3. Dunk bread in egg wash,
4. Melt butter in a skillet on medium-low heat and cook bread for 2-3 minutes
5. Lay out slices and spread compote in between each slice then on top
6. Garnish with confectioners sugar



INGREDIENTS

4 slices bread
3/4 cup half-and-half
4 graham crackers, crushed
1 tbsp. butter
2 tbsp. melted Chocolate, or chocolate-hazelnut spread ;)
2 tbsp. marshmallow fluff
Mini marshmallows, for garnish
Mini chocolate chips, for garnish
Chocolate syrup, for garnish

PREPARATION

1. Crush graham crackers into crumbs
2. Dunk bread in egg wash,
3. Cover in crumbs until covered
4. Melt butter in a skillet on medium-low heat and cook bread for 2-3 minutes or until crumbs are crispy and bread is more solid
5. Once you flip them over once spread fluff on one slice and melted chocolate on the other
6. Press slices together and stack
7. Garnish with mini marshmallows and chocolate syrup



INGREDIENTS

4 oz cream cheese, warmed up for spreading
2 tsp. vanilla extract
2 tbsp. lemon juice
1 ½ cups diced strawberries, divided
3/4 cup heavy cream (optional)
1 tbsp. cinnamon
1 tbsp. granulated sugar
Maple syrup, for serving

PREPARATION

1. In medium bowl mix cream cheese, vanilla, lemon juice and heavy cream (optional)
2. Take 2 slices of bread and spread mixture on both
3. Press sliced strawberries on both slices & press together
2. Dunk in egg wash
4. Melt butter in a skillet on medium-low heat and cook bread for 2-3 minutes or until crumbs are crispy and bread is more solid
5. Stack and garnish with strawberries and confectioners sugar
6. Add maple syrup to preference



INGREDIENTS

4 oz cream cheese, softened
2 tsp. vanilla extract
1 tsp. nutmeg
1 tbsp. butter
¼ cup heavy cream
3 tbsp. Cinnamon
2 tbsp. Brown sugar
1 tbsp. granulated sugar (for garnish)

PREPARATION

1. In medium bowl mix cream cheese, vanilla, cinnamon, nutmeg, and heavy cream
2. Dunk 2 slices of bread in egg wash
3. Melt butter in a skillet on medium-low heat and cook bread for 2-3 minutes or until crumbs are crispy and bread is more solid

Chilli Key Lime Pie

Servings: 4-6

INGREDIENTS 
150g melted butter, plus extra for greasing
350g digestive biscuits
1 teaspoon cayenne pepper, plus more for topping
3 egg yolks
1 lime for zesting, plus extra for topping
400ml condensed milk
150ml lime juice (6-8 limes juiced)
2 jalapeño chillies (seeded and finely chopped)
300ml whipping cream


PREPARATION 
1. Preheat oven to 170°C
2. Crush the digestives in a food storage bag with a rolling pin and pour crumbs into a large bowl. Add cayenne pepper and melted butter and stir to combine.
3. Transfer into a greased springform pan and press down to form an even layer. Push up against the sides to create a crust. Bake for 10-15 minutes until lightly browned then allow crust to cool.
4. Whisk together three egg yolks and the zest of one lime. Add the condensed milk and lime juice and mix.
5. Add the jalapeño chillies and mix one more time.
6. Pour into cooled biscuit base and cook for 10-15 minutes or until the filling has a slight jiggle.
7. Cool and refrigerate for 2-3 hours.
8. Carefully remove the outer piece the springform pan. Spread the whipped cream on top evenly, then sprinkle cayenne pepper and lime zest over the cream.
9. ENJOY!

Breakfast Enchiladas

INGREDIENTS

Servings: 4-5
Cheese sauce:
1/3 cup butter
1/3 cup flour
3 cups milk
2 cups (8 ounces) shredded Cheddar cheese
1 (4.5-ounce) can chopped green chiles, undrained
3/4 teaspoon salt
Enchiladas:
1 lb. package hot ground pork sausage
2 tablespoons butter or margarine
2 onions, diced
Green pepper, diced
2 tbsp. chopped fresh cilantro
7 large eggs, beaten
Salt
Pepper
5 8-inch flour tortillas
1 jalapeño, diced
Cherry tomatoes, halved



PREPARATION

1. Melt butter in a heavy saucepan over medium-low heat; whisk in flour until smooth.
2. Whisking constantly, add milk stir until thickened
3. Add shredded cheddar and shredded jalepeño
4. Cook sausage in a large nonstick skillet over medium-high heat, stirring until sausage crumbles and is no longer pink.
5. Drain well, pressing between paper towels.
6. Melt butter in a large nonstick skillet over medium heat, add green onions and cilantro. Sauté 1 minute.

Vegan Shepherd's Pie

RECIPE:

Serves: 6

Ingredients:
- 4 russet potatoes
- 3 carrots
- 3 celery stalks
- 1/2 yellow onion
- 2 cups chopped mushrooms (one package)
- 1 Tbsp. flour
- 1 tsp fresh thyme
- 1 tsp fresh sage
- 4 cloves garlic
- 2 cups veggie broth
- 1/3 cup red wine
- salt
- pepper
- soy milk (or rice milk)
- vegan butter



Directions:

Peel, chop, and boil the potatoes for 10-15 minutes until soft.

Meanwhile, chop the carrots, celery, and onion, sauté in vegan butter or oil for a few minutes. Add the mushrooms, and cook until the edges begin to darken. add the garlic, and season with salt and pepper. Add the tomato paste, flour, thyme, and sage. Slowly add the veggie broth and wine, stirring continuously. Let simmer for a few minutes to thicken.

Mash the potatoes and add the soy milk and vegan butter. Add more if needed until smooth. Season with salt and pepper to taste.

Lay the veggie filling into a baking dish, the spread the mashed potatoes over top. At this time you can get creative with designs and patterns for the top. The rougher the surface, the crispier it will turn out.

Spray the surface with cooking oil. Broil for 10=15 minutes, or until the top is crispy.

Enjoy!

Vegan Shepherd's Pie
Vegan Shepherd's PieSee full written recipe here: http://tastyfood2015.blogspot.com/2016/04/vegan-shepherds-pie.html
Опубликовано Tasty Food 6 апреля 2016 г.

Chocolate Banoffee Biscuit Balls

RECIPE:
1 400g Package Digestives - or substitute Graham Crackers
1 Banana
1 Can Dulce De Leche/Toffee*
Chocolate for coating



*”Toffee”/Dulce De Leche can be purchase already prepared - or can be made at home through a process of heating Sweetened Condensed Milk - Recipes/instructions can be found online.

Crush Digestive Biscuits in a large plastic bag. Pour into a large bowl and add Banana and about half the can of Dulce De Leche. Use a fork to mash and incorporate the banana and toffee into the biscuit crumbs. Add additional Toffee as needed - just enough to coat all the biscuit crumbs without it becoming too sticky.

Form the mixture into 1 inch balls and freeze for 15 minutes until firm.

Microwave chocolate for 60 Seconds - stopping after 30 seconds to check and stir.

Remove balls from freezer and dip into the melted chocolate. Set on wax paper and sprinkle with additional biscuit crumbs (optional). Allow chocolate coating to harden (chill in fridge to speed up this process) and drizzle with additional toffee just before serving. Enjoy!

Cheesy Garlic Knot White Pizza Dip

RECIPE

Pizza Dough
8 oz Cream Cheese - Softened
1 Cup Shredded Mozzarella Cheese
1/2 Cup Grated Parmesan Cheese
1/2 Cup Whole Milk Ricotta Cheese
1/4 Cup Fresh Basil - Chopped
6 Cloves Garlic - Chopped and divided
1 tsp Red Pepper Flakes
1/2 Cup Butter - Melted
1/4 Cup Fresh Parsley - Chopped

Divide Pizza Dough into 12-14 equal sized balls. With floured hands, roll the dough balls into logs and tie into individual knots, tucking the excess underneath.


Coat a 10 inch oven-safe skillet with olive oil. Place the knots in a ring around the skillet. Cover with plastic wrap and let rest for 30 minutes - allowing dough to reach room temperature.

In a medium bowl, combine Cream Cheese, Mozzarella, Parmesan, Ricotta, Basil, 3 cloves of Garlic (chopped), and Red Pepper Flakes.

Melt the butter and add the Parsley and remaining Garlic. Stir well.

Uncover the Knots and scoop the dip into the center of the skillet. Brush the knots with the butter/garlic mixture (reserving some for after baking), and top the dip with an additional sprinkle of cheese (optional). Bake in a preheated oven at 400˚F (200˚C) for 20 minutes. Broil on High for two additional minutes or until knots and cheese get lightly browned - watching closely so as not to burn it. Remove from oven and brush lightly with additional Garlic Butter. Let cool slightly before serving. Enjoy!

Cheesy Garlic Knot White Pizza Dip
Cheesy Garlic Knot White Pizza DipFull recipe: http://tastyfood2015.blogspot.com/2016/03/cheesy-garlic-knot-white-pizza-dip.html
Posted by Tasty Food on Monday, March 7, 2016

Cheesy Hash Brown Quiche

RECIPE:
3 c frozen hash browns, thawed
3 Tbsp. butter, melted
1/2 tsp salt
1/4 cup onion
1/2 lb seasoned sausage of your choice (we used Italian chicken)
4 eggs, beaten
1 cup shredded cheddar cheese
1/2 cup milk
salt and pepper to taste



Mix hash browns with butter and salt, and press into a 9-inch pie plate. Bake at 450°F/ for 20 minutes until golden brown. Mаeanwhile, cook sausage and onions in a skillet until onions are clear and sausage is cooked and crumbled. Transfer to a bowl, cool, and add the eggs, cheese, milk, salt, and pepper. Mix, and pour into the hash brown crust. Bake at 350°F/ for an additional 30 minutes, until a knife inserted in the center comes out clean.

Oreo-Stuffed Doughnut Holes

RECIPE: 
One tube of flaky biscuit dough
Mini Oreos
Oil for frying

Glaze Recipe:
3/4 cup of powdered sugar
2 Tbsp. of whole milk

Quarter the flaky biscuit dough. Take one quarter and flatten with your finger. Place a mini Oreo in the center and close the biscuit dough around it. Make sure to seal the seam as much as possible. Repeat with the rest of the biscuit dough.

Fry the doughnut holes until golden brown. Set aside to cool down.

Combine powder sugar and whole milk to form the glaze. Dip the fried doughnut holes in the glaze. Sprinkle crushed Oreo cookies over the top while the glaze is still wet. Enjoy!

Cheesy Mashed Cauliflower

RECIPE:
Serving Size: 4-6

- 1 head of cauliflower
- 2 tbsp of butter
- 1/4 cup of whole milk
- 1 cup of white cheddar cheese 
- Fresh chives
- Salt to taste
- Pepper to taste


Chop the head of cauliflower and boil in water for 15 minutes, or until the cauliflower is soft. Drain the water. Add butter, milk, salt, pepper, and cheddar cheese to softened cauliflower, then mashed ingredients together until most of the milk is evaporated and the texture is creamy. Add chives to the mix. Garnish with additional chives and white cheddar cheese.