Delicious Food Recipes #HealthyFood #DietKeto #VeganFood #Vegetarian #Yummy

Tuesday, September 3, 2019

VEGAN ROASTED CAULIFLOWER BUFFALO PIZZA #vegan #pizza
If you follow me on ínstagram, then you know í am all about “Pízza Fríday”. ít ís somethíng í look forward to every week. And í may or may not celebrate pízza Sunday, Tuesday or Thursday on occasíon.


ín order to round out the week, í thought we should celebrate Pízza Monday too. Yes í know Mondays are all about startíng fresh wíth lots of greens, but sometímes a pízza ís just the tícket to kíck off the week. And thís pízza has caulíflower – so íts basícally líke eatíng a salad.
VEGAN ROASTED CAULIFLOWER BUFFALO PIZZA #vegan #pizza


Caulíflower ís marínated before ít takes a roast ín the oven to crísp up and cook through. Then ít ís sauced up wíth spícy buffalo sauce – you can fínd my favoríte here. Most buffalo sauce ís vegan, but always be sure to check the íngredíents. Top everythíng off wíth red oníons, vegan ranch, green oníons and cílantro and you have a super tasty pízza that vegans and non-vegans wíll love!


Thís Vegan Roasted Caulíflower Buffalo Pízza ís the perfect balance of spícíness and creamíness wíth a níce crunch from the caulíflower.

VEGAN ROASTED CAULIFLOWER BUFFALO PIZZA #vegan #pizza



íngredíents
  • 16 oz pre-made pízza dough
  • 1/2 head caulíflower cut ín bíte sízed píeces
  • 4 tsp olíve oíl
  • 1 tsp garlíc powder
  • 1 tsp chílí powder
  • 3/4 cup buffalo sauce separated
  • pepper to taste
  • 1/4 red oníon slíced
  • 1/4 cup vegan ranch
  • 2 green oníons díced
  • 2 tbsp cílantro díced

ínstructíons
  1. One hour before you want to cook the pízza, place the dough on a flour-dusted countertop.
  2. Whíle dough ís comíng to room temperature, preheat oven to 425 degrees and líne a bakíng sheet wíth foíl.
  3. ín a large bowl combíne caulíflower, olíve oíl, garlíc powder, chílí powder, pepper and 1/4 cup of buffalo sauce. Stír to combíne. Spread evenly on bakíng sheet and cook for 20 mínutes, flíppíng halfway. Remove from oven and íncrease oven heat to 475 degrees. Place caulíflower back ín the bowl. Add remaíníng buffalo sauce and stír to combíne.
  4. Spray a 16" round bakíng sheet (or bakíng sheet of choíce) wíth non-stíck spray. Place dough on the sheet and stretch to desíred shape. Top dough wíth buffalo/caulíflower míxture and spread evenly. Top wíth red oníon and place ín the oven for 12-17 mínutes, or untíl crust ís brown and críspy.
  5. Remove from the oven and top wíth ranch, green oníon and cílantro. Slíce, serve and enjoy!

Tuesday, July 2, 2019

INSTANT POT ORANGE CHICKEN RECIPES
Instant Pot Orange Chicken with a sweet and sticky orange sauce and fluffy rice. This orange chicken recipe is easy to make and everything cooks at once in your Instant Pot - even 
INGREDIENTS
For the Orange Chicken:
  • zest of 1 orange
  • 1/2 cup orange juice from 1 large orange
  • 1/4 cup brown sugar or honey or pure maple syrup
  • 1/4 cup low sodium soy sauce
  • 3 tablespoons apple cider vinegar
  • 2 cloves garlic minced
  • 1 tablespoon minced fresh ginger
  • 1 pinch red pepper flakes optional
  • 1 tablespoon olive oil
  • 1.5 pounds boneless, skinless chicken breasts or thighs or tenders

For the Rice:
  • 1 cup long grain white rice such as jasmine or basmati rinsed and drained (see note)
  • 1 cup water
  • For the Cornstarch Slurry:
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • Optional for Serving:
  • 3 green onions sliced
  • sesame seeds


INSTRUCTIONS

  1. In a medium bowl, whisk together the orange zest, orange juice, brown sugar, soy sauce, apple cider vinegar, garlic, ginger and red pepper flakes (if using).
  2. Cut the chicken into 1-inch pieces.
  3. Pour the 1 tablespoon olive oil into the Instant Pot and turn on saute mode. Once the pot is hot, add the chicken and brown it for 4-5 minutes. The chicken will not brown too much in the Instant Pot, but this step adds flavor. Press Cancel to turn off the Instant Pot.
  4. Pour the orange sauce into the Instant Pot with the chicken. Stir and scrape up any bits that may be stuck to the bottom of the pot.
  5. For pot in pot cooking with rice, place a 2.5-inch tall trivet in the Instant Pot, over the chicken and sauce. Combine the rice and 1 cup water in a 7-inch oven-safe bowl and place it on top of the trivet. (Cook the rice separately according to package instructions if you do not have an oven safe pot that fits inside your instant pot.)
  6. Close the Instant Pot lid and turn the steam release valve to the sealing position.
  7. Use the Manual/Pressure Cook function and set the cook time to 4 minutes at high pressure. The Instant Pot will take about 10 minutes to reach pressure and then the cook time will begin counting down.
  8. When the cook time ends, allow the pressure to release naturally for 10 minutes by leaving the Instant Pot alone. Then quick release any remaining pressure by carefully turning the steam release valve to the venting position. Press Cancel to turn off the Instant Pot warm setting.
  9. When the pin drops down, open the Instant Pot lid. If cooking rice pot in pot, use oven mitts to carefully remove the bowl with the rice and set aside. Remove the trivet.
  10. In a small bowl, stir together the 1 tablespoon cornstarch and 1 tablespoon water. Pour this cornstarch slurry into the Instant Pot and turn on saute mode. Stir until the sauce thickens. This should only take a minute or two. As soon as the sauce has thickened press Cancel to turn off the Instant Pot and then remove the inner pot from the base to stop the cooking process.
  11. Serve the chicken and sauce over the rice, with chopped green onions and sesame seeds as garnish, if desired.
Source: kristineskitchenblog. com

NOTES
If you do not want to cook rice in the pot with the chicken, skip the ingredients and steps for the rice.
Do not substitute brown rice or any other kind of rice. Be sure to use long grain white rice because the cooking time will be different for other types of rice.
See notes in the post above about which trivet and oven-safe bowl I use and recommend.

NUTRITION
Serving: 1/4 recipe | Calories: 485kcal | Carbohydrates: 58g | Protein: 41g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 109mg | Sodium: 741mg | Potassium: 816mg | Fiber: 1g | Sugar: 17g | Vitamin A: 4.1% | Vitamin C: 23.9% | Calcium: 4.8% | Iron: 9%
Nutrition information is an estimate.
HONEY GARLIC INSTANT POT CHICKEN BREASTS
These Honey Garlic Instant Pot Chicken Breasts are always moist, tender and flavorful! These pressure cooker chicken breasts cook perfectly in minutes from fresh or frozen. Serve your honey garlic instant pot chicken breast with rice or quinoa and veggies for a complete, quick dinner!

INGREDIENTS
  • 1/3 cup water or vegetable broth or chicken broth
  • ¼ cup low sodium soy sauce
  • ¼ cup honey
  • 2 cloves garlic minced
  • ¼ teaspoon black pepper
  • 1 1/2 pounds boneless skinless chicken breasts
  • 2 teaspoons cornstarch

Source: kristineskitchenblog. com

INSTRUCTIONS

  1. Combine water or broth, soy sauce, honey, garlic and pepper in Instant Pot. Stir.
  2. Add the chicken breasts to the Instant Pot.
  3. Seal the lid and turn the steam valve to the sealing position.
  4. Set Instant Pot to pressure cook/manual, high pressure. Set the cook time according to the size of your chicken breasts. For fresh: 8 minutes for small (7-8 ounce) chicken breasts, 10 minutes for medium (10 ounce) chicken breasts, or 11 minutes for large (12 ounce) chicken breasts.
  5. For frozen chicken breasts, add 3 minutes to the cooking times listed in step 4, and pressure cook (manual) at high pressure. Be sure that your chicken breasts are not stuck together as that will increase the pressure cook time.
  6. The Instant Pot will take about 10 minutes to come to pressure and then will start counting down the cook time. When it beeps to let you know the cook time has finished, carefully quick release the pressure by using the handle of a long spoon to turn the steam valve to venting. (If your chicken breasts were frozen, do a 10 minute natural release instead of a quick release. Just leave the Instant Pot alone for 10 minutes before turning the steam valve to the venting position.)
  7. Wait for the steam to escape and the pin to drop down. Then, carefully remove the lid.
  8. Use an instant read thermometer to test the internal temperature of the chicken. It should be at least 165 degrees F. If the temperature is lower, finish cooking the chicken using the Instant Pot's saute mode.
  9. Remove chicken to a clean plate or cutting board.
  10. In a small bowl, stir together the 2 teaspoons cornstarch and 1 tablespoon water. Turn the Instant Pot on saute mode and stir in the cornstarch mixture. Cook, stirring, until the liquid has thickened, 2-3 minutes. Turn off Instant Pot and remove the inner pot to stop the cooking process.
  11. Slice the chicken and stir it back into the sauce in the pot. Serve with rice and vegetables, or as desired.

NOTES
To Cook in a Slow Cooker:

  • Stir together water or broth, soy sauce, honey, garlic and pepper in slow cooker insert. Add the chicken.
  • Cover and cook on low for 3-4 hours or high for 2 hours, until chicken reaches an internal temperature of at least 165 degrees F.
  • Remove chicken to a clean plate or cutting board. Turn slow cooker to high setting.
  • In a small bowl, stir together 2 teaspoons cornstarch and 1 tablespoon water. Stir this into the liquid in the slow cooker and cook on high until thickened, about 20 minutes.
  • Slice or shred the chicken and stir it into the sauce in the slow cooker. Serve with rice and vegetables, or as desired.

To Make as a Freezer Meal:
  • Add water or broth, soy sauce, honey, garlic, pepper and chicken to a heavy duty zip top freezer bag.
  • Freeze flat for up to 3 months.
  • When ready to cook, thaw in cool water just until sauce is thawed. Transfer to Instant Pot and cook as directed above.

NUTRITION
Serving: 1/4 recipe | Calories: 285kcal | Carbohydrates: 20g | Protein: 40g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 124mg | Sodium: 651mg | Sugar: 18g
Nutrition information is an estimate.

Sunday, June 30, 2019

ANGEL SLAW CARIBBEAN
Ingredients
  • 1/4 cup vanilla fat free yogurt
  • 2 tablespoon DOLE Pineapple Juice
  • 1/4 teaspoon Caribbean jerk or Jamaican jerk seasoning
  • 1 teaspoon fresh lime juice
  • 2 tablespoons mango chutney
  • 1 pkg (10 oz) DOLE® Angel Hair Coleslaw
  • 1 unpeeled DOLE Red Apple, cored and shredded
  • 1/3 cup DOLE Seedless Raisins
  • 1 (about 1 cup) small fresh DOLE Mango, diced


Directions
Combine yogurt, pineapple juice, jerk seasoning, lime juice and chutney in large bowl until well blended. Stir in apple, raisins and cole slaw. Mix together. Fold diced mango into slaw. Cover; refrigerate 1 hour to blend flavors.

Source: dolesunshine. com
DELICIOUS ALMOND CHICKEN SALAD RECIPES
Ingredients

  • 2 cups chicken, cooked, cubed
  • 1/2 cup mayonnaise
  • 1/2 cup DOLE® Celery, sliced
  • 1/4 cup slivered almonds, toasted
  • 2 tablespoons DOLE Green Onion, finely chopped
  • 1/4 teaspoon salt (optional)
  • 1 can (20 oz.) DOLE Crushed Pineapple, drained
  • 1 can (11 oz.) DOLE Mandarin Oranges, drained


Directions

  1. Combine chicken, mayonnaise, celery, almonds, green onion and salt in large bowl. Gently stir in pineapple and mandarin oranges.
  2. Line four salad plates with lettuce. Spoon chicken salad over lettuce.
Source: dolesunshine. com



BEST CRAB SALAD RECIPES
Best Crab Salad is so easy to make in only 10 minutes!  My crab salad recipe is loaded with flavor and makes the most amazing sandwich!

Ingredients
  • 1 Pound Imitation Crab Meat** Flaked
  • 1 Bell Pepper Chopped
  • 1/3 Cup Chopped Green Onion
  • 2 Tablespoons Sweet Pickle Relish
  • 3/4 Cup Mayonnaise
  • Juice of 1/2 Lemon
  • 1/2 Teaspoon Cajun Seasoning
  • 1/2 Teaspoon Garlic Powder
  • Salt & Pepper To Taste
  • Optional Serving Ideas: Hoagie Rolls or buns, cucumber rounds, stuff in bell peppers or tomatoes, crackers, celery.


Instructions

  1. Add the crab meat, bell pepper, green onion, and relish to a large bowl that has a tight fitting lid.
  2. In a small bowl whisk together the mayo, lemon juice, and seasonings.
  3. Pour the dressing over the crab mixture and stir to combine.
  4. Serve immediately in rolls if desired, or cover and chill in the refrigerator for up to 3 days.

Source: thesaltymarshmallow. com

NOTE:  You can substitute 1 pound of lump crab meat for the imitation crab meat if desired.
CROCKPOT SAUSAGE AND PEPPERS
Crockpot Sausage and Peppers - Tasty Italian sausage is simmered in the crockpot with marinara sauce, bell peppers, onions, and seasoning!  This sausage and peppers makes for an easy weeknight dinner served in a hoagie roll or over pasta - it's also perfect to make a big batch of for game day!

Ingredients
  • 2 Pounds Italian Sausage Links
  • 3 Bell Peppers, I use a mix of red and green Seeded and sliced into strips
  • 1 Large Red Onion, Sliced into strips
  • 2 Cups Marinara Sauce
  • 1 Teaspoon Each Salt, Garlic Powder, Italian Seasoning
  • 1/8 Teaspoon Cayenne Pepper, Optional
  • 1 Cup Shredded Italian Cheese Blend, For serving, optional
  • 10 Hoagie rolls


Instructions

  1. Add the Italian Sausage to the slow cooker.  Top with the bell peppers and onions.  Sprinkle on the salt, garlic, Italian seasoning, and cayenne if using.  Pour on the marinara sauce. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
  2. If desired, toast the hoagie rolls under the broiler for 1-2 minutes.  Fill each roll with one sausage and desired amount of sauce.  Top with shredded cheese and broil for 1-2 more minutes until cheese is melted.  Serve immediately. 

Source: thesaltymarshmallow. com
NOTE:  This full recipe serves 10 sandwiches.  This recipe can be cut in half.
Nutrition
Calories: 400kcal

Friday, June 28, 2019

CROCK POT BROWN SUGAR TERIYAKI PORK TENDERLOIN
The ease of the crockpot and the delicious flavors of this Crock Pot Teriyaki Pork Tenderloin make this recipe a real winner!

Ingredients

  •     2 tablespoons olive oil
  •     2 pounds pork tenderloin
  •     1/2 cup teriyaki sauce
  •     1 cup chicken broth
  •     1/4 cup brown sugar
  •     4 cloves garlic, chopped
  •     3 fresh red chile pepper, finely chopped
  •     1/2 large onion, sliced
  •     1/4 teaspoon black pepper


Instructions


  1. Heat the olive oil in a skillet over medium-high heat.
  2. Brown tenderloins on all sides, about 10 minutes.
  3. Meanwhile, mix together teriyaki sauce, chicken broth, and brown sugar in a bowl. Stir in garlic, red chile pepper, onion, and black pepper.
  4. Put browned tenderloins into slow cooker, cover with the teriyaki sauce mixture.
  5. Cook on High for about 4 hours, turning 2 to 3 times during the cooking time to ensure even doneness.
  6. Remove tenderloins from the slow cooker and let rest for 5 minutes before slicing. If desired, spoon liquid over slices when serving.


Prep Time: 10 minutes - Cook Time: 4 hours Yield: 6 servings
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