Super Veg Pasta

Photo Credit: food.pinbig.com

Ingredients: 

• 2 red peppers , quartered and deseeded
• 2 tbsp olive oil
• 1 fennel bulb, roughly chopped
• 1 onion, roughly chopped
• 1 large carrot, roughly chopped
• 2 garlic cloves, crushed
• ¼ tsp crushed chillies
• 1 tsp fennel seeds
• 2 tbsp tomato purée
• 400g can chopped tomatoes
• 600ml vegetable stock
• 1 tsp caster sugar
• small handful basil, leaves shredded
• 500g bag fresh egg pasta, cooked.

Directions:

 
Pasta sauce 

1. This sauce freezes well and is really versatile so it’s worth making a double batch, then jazzing it up by adding olives or prawns. Plus, if your children don’t like the vegetable bits, you can just blend the whole thing.

Pasta

1. Heat the grill and pop the peppers, skin-side up, underneath for 10 mins or until beginning to char. Transfer to a bowl, cover and set aside. When cool enough to handle, peel off the skin and cut the flesh into strips.
    
2. Heat the oil in a large saucepan and cook the fennel, onion and carrot for 8-10 mins until softened. Stir in the garlic, crushed chillies, fennel seeds and tomato purée, cook for 2 mins, then add the canned tomatoes, stock and sugar. Simmer, uncovered, for 15 mins or until the vegetables are completely soft.
    
3. Take out a couple of spoonfuls of the sauce (this will later add texture), then blend the rest in the saucepan until almost smooth with a stick blender. Simmer for 5 mins to thicken, then stir in the reserved sauce, shredded basil and peppers. Serve with the pasta.

Original Recipe: food.pinbig.com

Chinese Peanut Butter Chicken Recipe

Photo Credit: bestcrockpotrecipes

Ingredients: 

• 6 chicken breast halves
• 3 tablespoons orange juice
• ⅓ cup creamy peanut butter
• ½ teaspoon black pepper
• 2 tablespoons soy sauce
• Chopped green onions, for garnish
• Chopped peanuts, for garnish

Directions:

1. Season the chicken with the pepper on both sides and put it in the crockpot.
2. Combine the orange juice, soy sauce, and peanut butter and pour this mixture over the chicken thighs.
3. Cover and cook for 7 hours in the crockpot on a low heat, or until the chicken is tender.
4. Remove it from the crockpot and let it cool.
5. Take the chicken off the bone and put the meat from the chicken back in the crockpot.
6. Cook it for another half an hour to warm back up, then serve garnished with the green onions and peanuts.
   
   Note:  Serves 4

Original Recipe: bestcrockpotrecipes

Crepes with Vanilla, Peaches and Cream

Photo Credit: cookingclassy

Ingredients: 

• 1 ¼ cups milk
• 1 cup all-purpose flour
• 2 large eggs
• 3 Tbsp salted butter, melted, plus more for pan
• 1 Tbsp vanilla bean paste or seeds of 1 vanilla bean + 1 tsp sugar
• ⅛ tsp salt
• 12 oz. cream cheese
• 1 cup heavy cream
• ½ cup powdered sugar, plus more for dusting
• ¾ tsp vanilla extract
• 5 medium peaches, sliced
• 3 ½ tsp lemon juice
• 3 ½ tsp granulated sugar

Directions:

1. In a blender combine milk, flour, eggs, butter, vanilla bean paste and salt and pulse mixture until well blended, about 10 seconds. Transfer mixture to an airtight container and refrigerate 1 hour.
   
2. Meanwhile, prepare cream filling and peach filling. To prepare cream filling, pour heavy cream in a mixing bowl, and using and electric hand mixer set on high speed, whip until stiff peaks form. In a separate mixing bowl, whip cream cheese on medium speed until smooth and fluffy, about 3 minutes then blend in powdered sugar followed by vanilla. Gently fold whipped cream into cream cheese mixture. Cover bowl with plastic wrap and refrigerate until ready to assemble crepes.
   
3. To prepare peach filling, place sliced peaches in a mixing bowl along with lemon juice and sugar and gently toss to evenly coat. Let rest until ready to assemble crepes.
   
4. To prepare crepes, heat an 8-inch skillet over medium-high heat (be sure to use a pan that has a good non-stick coating or you'll likely just end up with a mess). Once pan is hot, coat lightly with butter (I just ran the end of a stick of butter along the pan - just the bottom of pan and lower third of the rim) and pour about 3 Tbsp batter into the pan and immediately swirl pan in a circular motion while slightly tilting pan to allow batter to coat bottom of pan entirely in an even layer (it should go slightly up along the rim of the pan as well. Another note, don't try and measure out 3 tbsp separately to pour into the pan, just use a 1/4 cup dry measuring cup and fill it three fourths of the way full). Cook crepe about 25 - 40 seconds until top of crepe appears dry and edges are lightly golden. Flip and cook opposite side until golden 10 - 20 seconds longer (if you find you pan is becoming to hot and crepes are cooking to quickly, reduce burner temp slightly as needed). Repeat this process with remaining batter, buttering pan before cooking each crepe. Stack cooked crepes on a plate or baking dish.
   
5. To assemble crepes, fill each crepe with peach filling, wrap, and top with cream topping and dust with powdered sugar.

Note: recipe for 12 crepes


Original Recipe: cookingclassy

Matcha Pound Cake Recipe

Photo Credit: happy-meal-time.blogspot

Ingredients: 

 

• 120 g butter (room temperature)
• 120 g sugar
• 120 g eggs (approximately 2 large, room temperature)
• 120 g flour
• 1 tsp baking powder
• 1 tbsp matcha (green tea powder)

Directions:

 

1. Preheat the oven to 165 C. Grease the bottom and sides of a 18x10 cm loaf pan. 
2. Beat butter and sugar on medium speed until light and fluffy for about 5 minutes. Add the eggs, one at a time, beating well after each addition. Scrape the sides of the bowl while mixing the ingredients. Sift the flour and combine it with baking powder. Reduce the speed of an electric mixer to low and add flour mixture to butter and egg mixture in three or four additions. Beat a few more minutes. 
3. Divide batter in two halfes and add matcha to one of them (I'd reccomend mixing the green tea powder with a bit of warm water before that). 
4. Alternatively layer matcha and vanilla batter into prepared loaf pan. Bake for about one hour, or until toothpick comes out clean.

Original Recipe: happy-meal-time.blogspot.ru

Creamed Chicken and Corn Soup

Ingredients: 

• 12 ounces skinless, boneless chicken thighs
• 1 (26 ounce) cancondensed cream of chicken soup
• 1 (14 ounce) cancream-style corn
• 1 (14 ounce) canreduced-sodium chicken broth
• 1 cup chopped carrot (2 medium)
• 1 cup finely chopped onion (1 large)
• 1 cup frozen whole kernel corn
• ½ cup chopped celery (1 stalk)
• ½ cup water
• 2 slicesbacon, crisp-cooked, drained, and crumbled

Directions:

1. In a 3½- or 4-quart slow cooker, combine chicken, chicken soup, cream-style corn, chicken broth, carrot, onion, frozen corn, celery, and water.
    
2. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2½ to 3 hours.
   
3. Remove chicken from cooker; cool slightly. Chop chicken; stir chopped chicken into soup in cooker. Sprinkle each serving with bacon.

Note: Makes 4 to 6 servings.

Salsa Chicken Recipe

Photo Credit: Pamela

Ingredients: 

• 4 boneless skinless chicken breast halves
• 4 -5 teaspoons taco seasoning mix
• 1 cup salsa
• 1 -1 ½ cup shredded cheddar cheese
• 2 tablespoons sour cream (optional)

Directions:

1. Preheat oven to 375 degrees F (190 degrees C).
2. Place chicken breasts in a lightly greased 9×13 inch baking dish.
3. Sprinkle taco seasoning on both sides of chicken breasts, and pour salsa over all.
4. Bake at 375 degrees F (190 degrees C) for 25 to 35 minutes, or until chicken is tender and juicy and its juices run clear.
5. Sprinkle chicken evenly with cheese, and continue baking for an additional 3 to 5 minutes, or until cheese is melted and bubbly.
6. Top with sour cream if desired, and serve.

Original Recipe: food.com

Crab Filled Mini Crescent Recipe

Photo Credit :  cookingwithkrista.blogspot

Ingredients:

• 1-8 oz. tube crescent roll dough
• 3 oz. cream cheese, softened
• 1/4 cup mayonnaise
• 3/4 cup cooked crabmeat, chopped
• 2 green onions, chopped
• 1/8- 1/4 teaspoon cayenne pepper
• salt and pepper, to taste

Directions:

1. Heat oven to 375°F (190 °C). Spray cookie sheet with cooking spray. Unroll dough on work surface. Pinch seams to seal and roll with a rolling pin to create an even rectangle. Cut into 6 rows by 4 rows to make 24 squares.
   
   
2. In small bowl, mix cream cheese, mayo, crabmeat, onion, and red pepper. Salt and pepper to taste. Divide crab mixture evenly among the squares, dropping it by spoonfulls that are 1/2 inch from 1 corner of each square. Starting with same corner, fold dough over filling, and tuck end tightly underneath filling; continue rolling to within 1/2 inch of opposite corner. Roll opposite corner of dough over roll; press to seal. Place on cookie sheet. Brush with egg white, if desired.
   
   
3. Bake 10 to 15 minutes or until golden brown. Remove from cookie sheet. Serve warm

Source: cookingwithkrista.blogspot

Skinny Monkey Cookies Recept

Ingredients:

•     3 bananas
•     2 cups old-fashioned oats
•     1/4 cup creamy peanut butter
•     1/4 cup unsweetened cocoa powder
•     1/3 cup unsweetened applesauce
•     1 tsp. vanilla extract
•     Dash of cinnamon (optional)

Directions:

Preheat oven to 350°F.  Mash bananas in a large bowl, then stir in remaining ingredients. Let batter stand for approximately 20 minutes, then drop by teaspoonfuls onto ungreased cookie sheet. Sprinkle with cinnamon if desired. Bake 10-12 minutes.

Freezing Directions:
Cool completely, then place cookies in a freezer bag. Seal, label, and freeze.

Nutritional Information:
47 calories; 7.5 g carbs; 1.6 g fat; 1.5 g protein; 1.3 g fiber; 1 WW PointsPlus

Servings: 30

Asiago Tortellini Recipe

Photo Credit: oxmoorhouse.com

Ingredients: 

 

• 1 (9-ounce) package fresh three-cheese tortellini
• 1 (14-ounce) can fat-free, less-sodium chicken broth
• 2 plum tomatoes, chopped
• 1/4 cup chopped fresh basil
• 1/2 cup (2 ounces) shaved fresh Asiago cheese
• Basil leaves
• Freshly ground black pepper

Directions:

 

1. Cook pasta according to package directions, omitting salt and fat; drain.
2. While pasta cooks, combine broth and tomato in a medium saucepan; bring to a boil. Remove from heat; stir in basil. Cover and let broth mixture stand until pasta is done. Add drained pasta to broth mixture. Ladle soup into shallow bowls; sprinkle each serving with cheese. Garnish with basil leaves and pepper, if desired.

Original Recipe: myrecipes.com

Look and Taste a Like KFC Coleslaw Recipe

Photo Credit: easysaladrecipes

Ingredients: 

• ¼ cup diced carrot
• 8 cups finely diced cabbage (about 1 head)
• ⅓ cup granulated sugar
• 2 tablespoons minced onions
• ⅛ teaspoon pepper
• ½ teaspoon salt
• ½ cup mayonnaise
• ¼ cup milk
• 1 ½ tablespoons white vinegar
• ¼ cup buttermilk
• 2 ½ tablespoons lemon juice 

Directions:

1. Cabbage and carrots must be finely diced. (I use a fine shredder disc on the food processor).
    
2. Pour the cabbage and carrot mixture into a large bowl and stir in minced onions. Using regular blade on food processor, process the remaining ingredients until smooth.
    
3. Pour over vegetable mixture and mix thoroughly.
   
4. Cover the bowl and refrigerate several hours or overnight before serving.

Original Recipe: easysaladrecipes