TwoSistersKitchen

ZUCCHINI NOODLE SHRIMP STIR-FRY

• Stir Fry Sauce:
• ½ cup low sodium chicken or vegetable broth
• ¼ cup hoisin sauce
• ¼ cup low sodium soy sauce
• ½ teaspoon sesame oil
• 1 teaspoon rice vinegar
• 1 tablespoon cornstarch
• 1 tablespoon brown sugar or honey
• 2 teaspoons Asian chili paste
• ½ teaspoon ground ginger
• Rest of Dish:
• 3 Tablespoons olive divided
• 6 cloves garlic minced
• 1 red onion,sliced
• 2 red bell pepper, sliced
  
• 1 cup shredded carrots
• 1 cup sugar snap peas
• 1 pound shrimp, shelled and deveined
  
• 2 medium-large zucchinis, spiralized
• peanuts or cashews for garnish
• 
  
1. Stir Fry Sauce: In a small mixing bowl or glass measuring cup, whisk together all the ingredients for the sauce and set aside.
2. Heat a wok or large skillet over medium-high heat, add two tablespoons, of the olive oil. Add in the sliced onion and cook for 2 minutes. Add in the garlic and stir for 30 seconds. Stir in the red peppers, sliced carrots, and sugar snap peas. Cook for 4-5 minutes you do not want the veggies to get soggy, you want them to still be pretty crisp. Remove from pan and transfer to a large plate or bowl.
3. Add the remaining tablespoon of olive oil and add the shrimp. Cook for 1-2 minutes. Once they are almost done add the sauce and bring to a simmer. Once the sauce is at a simmer add in the zucchini noodles and cook for another 1-2 minutes. Then add back in the cooked veggies and cook until everything is warm again. Serve immediately, and top with cashews or peanuts.

To try

Black Bean Brownies

Sheet pan Stir Fry

Chicken Recipes To try

Recipe Critic- Crispy Parmesan Garlic Chicken with Zucchini
Recipe Critic-  CRISPY PARMESAN CHICKEN WITH CREAMY LEMON GARLIC PASTA

Mom Dot- copykat KFC chicken

5 minute magic green sauce

Pinch of Yum
 dressing, sauce, spread, dip, marinade for chicken, from salads to quesadillas to just straight up chips and crackers

INGREDIENTS

• 1 avocado
• 1 cup packed parsley and cilantro leaves (combined)
• 1 jalapeño, ribs and seeds removed
• 2 cloves garlic
• juice of one lime (or two - get lots of limey goodness in there!)
• ½ cup water
• ½ cup olive oil
   Coupons
• 1 teaspoon salt
• ½ cup pistachios (you can sub other nuts - see notes)
• INSTRUCTIONS

  1. Pulse all ingredients - except pistachios - in a food processor until incorporated.
  2. Add pistachios and pulse until mostly smooth (depends on what consistency you want).
  3. Serve as a dip, spread, or sauce -- or add additional water or oil to thin the sauce for use as a dressing or a marinade.
  NOTES

  From origianl post on pinch of yum- I did make this with other types of nuts like walnuts and almonds and it worked just fine, but the taste wasn't as good IMHO. If you can find shelled pistachios, it's worth the splurge!

Cobb Salad

Pioneer Woman

Crisp greens
yummy chicken
hard boiled eggs
bacon
avocado
tomato
shredded cheese
sliced cucumbers
shredded carrots

Salad Dressing
1 cup Mayonnaise
1/4 cup Sour Cream and 1/4c of plain yogurt
1/2 cup Buttermilk or cream cheese
3 dashes Worcestershire Sauce
2 Tablespoons Chopped Chives
4 ounces, weight Blue Cheese Crumbles
1 dash Salt
1/2 teaspoon Black Pepper

Grill or broil Chicken sprinkle them with salt and pepper…

I put dressing ingredients in the blender to puree. Chop everything arrange in a vegetable tray and let everyone assemble their own salad

Mock 'Tuna' sandwich

Basil

1 15-ounce can cannellini beans, drained and rinsed
¼ cup garlic hummus
juice of 1 lemon
2 celery stalks, cleaned and diced
1 teaspoon paprika
1 tablespoon chopped fresh dill
1 tablespoon nutritional yeast
salt and pepper, to taste
1 avocado, sliced
2 whole wheat bagels, sliced and toasted
2 slices tomato
pea shoots
2 slices red onion

1. In a medium bowl, smash the cannellini beans with a fork until a chunky mash is formed.
2. Add in the hummus, lemon juice, celery, paprika, dill, nutritional yeast, salt, and pepper. Stir to combine.
3. Assemble sandwiches by spooning "tuna mixture onto toasted bagel halves. Top with tomato slice, red onion slice, pea shoots, and avocado. Slice and serve immediately.
4. Reserve leftover "tuna" mixture in fridge for future sandwiches and/or salads!

Cauliflower Tacos

Two Peas and Basil

Basil blog coats the cauliflower in a seasoned almond flour then roasts it, avocado cream,  and also has a cabbage slaw I want.  
Two peas blog adds garbanzo beans and cauliflower and roasts it

(Two Peas)
For the Tacos:
2 teaspoons chili powder
1 teaspoon ground cumin
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 teaspoon sea salt
1 tablespoon fresh lime juice
1 tablespoon olive oil
1 tablespoon water
1 (15 oz.) can of chickpeas, drained and rinsed
1 small head cauliflower, washed and cut into bite-size florets
Corn tortillas
1 cup finely chopped red cabbage
1 jalapeño, sliced, seeds removed
1 large avocado, seed removed and diced
Chopped cilantro


1. Preheat oven to 400 degrees. In a medium bowl, whisk together chili powder, garlic powder, onion powder, cumin, salt, lime juice, olive oil, and water. Stir in chickpeas and cauliflower florets. Place seasoned chickpeas and cauliflower on a greased baking sheet. Roast for 30-35 minutes, stirring occasionally during cooking, until chickpeas are slightly crispy and cauliflower is tender. Remove from oven and set aside.

(Basil)

For the Cabbage Slaw

• 2 cups thinly sliced purple cabbage
• ¼ cup fresh lime juice
• 1 tablespoon apple cider vinegar
• ½ tablespoon agave nectar or other liquid sweetener
• ¼ teaspoon fine grain sea salt

For the Avocado Cream

• 1 avocado
• ¼ cup cilantro leaves
• 2 tablespoons fresh lime juice
• ¼ teaspoon fine grain sea salt

Chicken Spaghetti

Pioneer Woman

1 whole raw chicken, cut into 8 pieces
1 pound thin spaghetti, broken into 2-inch pieces
2 1/2 cups shredded sharp Cheddar
1/4 cup finely diced green bell pepper
1/4 cup finely diced red bell pepper
1 teaspoon seasoned salt
1/8 to 1/4 teaspoon cayenne pepper
Two 10 3/4-ounce cans cream of mushroom soup
1 medium onion, finely diced
Salt and freshly ground black pepper

Preheat the oven to 350degrees F.
Bring a large pot of water to a boil. Add the chicken pieces to the boiling water and boil for a few minutes, and then turn the heat to medium-low and simmer, 30 to 45 minutes.
Remove the chicken and 2 cups of the chicken cooking broth from the pot. When the chicken is cool, remove the skin and pick out the meat (a mix of dark and white) to make 2 generous cups. Discard the bones and skin.
Cook the spaghetti in the chicken cooking broth until al dente. Do not overcook. When the spaghetti is cooked, combine with the chicken, 1 1/2 cups of the cheese, the green peppers, red peppers, seasoned salt, cayenne, soup and onions, and sprinkle with salt and pepper. Stir in 1 cup of the reserved chicken cooking broth, adding an additional cup if needed.
Place the mixture in a 9- by 13-inch casserole pan and top with the remaining 1 cup cheese. Bake immediately until bubbly, about 45 minutes. (If the cheese on top starts to get too dark, cover with foil.)

Read more at: http://www.foodnetwork.com/recipes/ree-drummond/chicken-spaghetti-recipe.html?oc=linkback

Spinach and Ricotta Stuffed Shells

Forkknifeswoon

• 16 jumbo pasta shells (Cook a couple of extra shells to allow for a few breaking while the pasta cooks.)
• 1-1/2 tbsp olive oil
• 2 tsp fresh garlic, minced
• 4 cups (packed) fresh spinach leaves, roughly-chopped
• 12 oz skim-milk ricotta cheese
• 1 cup shredded skim-milk mozzarella cheese
• 1/2 cup grated Parmesan cheese, plus more for serving
• 1 large egg
• 1 tbsp fresh basil, finely chopped
• 1 tsp kosher salt
• 1/2 tsp freshly-ground black pepper
• 1-1/4 cups marinara sauce

1. Preheat the oven to 375 degrees F. Cook the pasta al dente, according to package directions. Drain and set aside.
2. Meanwhile, heat the olive oil in a large skillet over medium-high heat. When the oil begins to shimmer, add the garlic and cook until it begins to brown, about a minute or two. Add the spinach and cook, stirring occasionally, until the leaves begin to wilt but are still bright green, about 3 to 4 minutes. The spinach should be reduced by half. Remove from the heat and let cool.
3. In a mixing bowl, stir together the spinach, ricotta, mozzarella, Parmesan, egg, basil and salt and pepper until thoroughly combined. Pour 1/2 cup of the marinara sauce into the bottom of a shallow 8-inch by 8-inch baking dish. Stuff each pasta shell with a generous amount of the spinach and ricotta mixture, and place in the baking dish.
4. Cover with the remaining sauce and bake covered with aluminum foil for 25 minutes. Remove the foil and continue baking until the top begins to brown and the sauce begins the bubble, another 10-15 minutes. Serve warm with a dusting of Parmesan.

Cauliflower Egg Bake

Delish

INGREDIENTS 
Single       Double
1 head     2 heads of cauliflower, steamed
1c           2 c. shredded Cheddar cheese
6+1         1 dozen + 2 large eggs
1/2t         1 tsp. garlic powder
1/2t         1 tsp. salt
Fresh ground pepper to taste
Chives, chopped (optional)

1. Preheat oven to 375° F. Lightly grease a 12-cup muffin tin and set aside.

2. Drop the steamed cauliflower into the bowl of a food processor and pulse until they start to resemble a fine grain.

3. Pour the ground cauliflower onto paper towels and twist to wring out excess liquid. Do this up to three times until the cauliflower comes out completely dry.

4. Transfer dry cauliflower to a large mixing bowl. Add cheddar cheese, garlic powder, salt and two eggs and stir to combine.

5. Distribute the mixture evenly throughout the muffin tins and use your fingers to press the mixture into the sides and bottom of each cup to form the nests.

6. Bake the nests for 15-17 minutes until brown.

7. Add a couple bits of bacon to the bottom of each cup and crack an egg on top, without breaking the yolk.

8. Bake for 7-8 minutes.

9. Sprinkle with chives and pepper to taste.

Zucchini Fries

Choco Covered Katie

• 2-3 small zucchini, sliced into fry shapes
• 1/4 cup flour (I used chickpea flour to offer a gluten-free option, but I don’t see why regular flour shouldn’t also work.) (24g)
• 1/4 tsp salt
• 1/4 tsp garlic powder
• 1/2 cup milk of choice (120g)
• 1 cup breadcrumbs (I made my own by toasting Ezekiel bread and processing it in a food processor. If you’re gluten-free, use gf bread.) (40g)

Total Time: 20m

Yield: 40-45 zucchini fries

Instructions

Zucchini fries recipe: Preheat oven to 420F. Lightly grease a cooling rack, place it on a baking tray, and set aside. Set up an assembly line: flour and spices in one bowl, milk in another, and breadcrumbs in a third. Dip each zucchini stick in the flour, then the milk, then the breadcrumbs. Place on the cooling rack. Bake 18-19 minutes, or until desired crispiness is reached. Makes 40-45 fries.

Chocolate Peanut Butter patties

Paleo peanut butter patties

Christi made this and said they were delicious!!!

• 2 cups blanched almond flour (not almond meal)
• ¼ teaspoon celtic sea salt
• ½ teaspoon baking soda
• 2 tablespoons palm shortening
• 2 tablespoons honey
• 1 tablespoon vanilla extract
• ½ cup sunbutter
• 1 cup chocolate chips

Instructions

1. In a food processor, combine almond flour, salt and baking soda
2. Pulse in shortening, honey and vanilla until combined
3. Roll out dough between 2 pieces of parchment paper to 1/4-inch thick
4. Chill dough in freezer for 20 minutes
5. Using a 2-inch cookie cutter, cut out dough
6. Press your thumb in center of each circle to make indentation
7. Bake at 350° for 4-6 minutes
8. Cool cookies for 1 hour
9. Place one teaspoon of sunbutter on top of each cookie
10. Freeze for 10 minutes
11. Melt chocolate over very low heat
12. Dip cookies in chocolate
13. Place on a parchment lined baking sheet
14. Freeze for 30 minutes
15. Serve

Recipes To try

Choco Zucchini Brownies

Tropical Island Dessert

Taste of Home