No Bake White Chocolate Lime Cheesecake Recipe

This No Bake White Chocolate Lime Cheesecake is a cross between a Key lime pie and a creamy, no bake cheesecake. The result? Your perfect summer dessert !!

The texture of the filling is bang on: firm enough to hold its shape, but still super creamy and melt-in-your-mouth velvety. The tanginess of the lime and cheese coupled with the delicate sweetness of the white chocolate complement each other so well, it’s like they were created to be together. The crust adds this tiny little hint of crunch to the experience, without taking up too much space. It just gives your teeth a little something to keep them busy while your tongue and palate are working on the softer components. And finally, the white chocolate ganache that covers the cake gives the whole adventure a graceful, voluptuous and silky finale.

Honestly, I’m usually a fan of serving cakes at room temperature, but this one would be an exception to that rule. I found it to be particularly amazing straight out of the ice box, making it the perfect dessert for summer. Well, not only because of that, but also because it doesn’t require the use of the oven, and because it tastes so crazy refreshing, too!

It just TASTES like a beautiful, warm and sunny summer day.


NO BAKE WHITE CHOCOLATE LIME CHEESECAKE RECIPE

This No Bake White Chocolate Lime Cheesecake is a cross between a Key lime pie and a creamy, no bake cheesecake. The result? Your perfect summer dessert !!

Ingredients
FOR THE CRUST

• 2 cups (250g | 8.8oz) graham cracker crumbs
• 1/2 cup (100g | 3.5oz) light brown sugar, packed
• 1/2 cup (120g | 4.2oz) butter, melted
• 1 tsp pure vanilla extract, (store-bought or homemade)
• 2 tbsp lime zest*
• 1/4 tsp salt (I use Himalayan salt)

FOR THE CHEESECAKE FILLING

• 3- (227g | 8oz) packages cream cheese, at room temperature
• 1/2 cup (100g | 3.5oz) granulated sugar
• 1 can (300ml | 397g | 14oz) sweetened condensed milk
• 1 cup (240ml | 8oz) whipping cream
• 1 cup (240ml) fresh lime juice*
• 2-3 tbsp lime zest*
• 1 cup (175g | 6.25oz) white chocolate, finely chopped
• 8 sheets gelatin (or 2 tbsp (11g) powdered gelatin)

FOR THE WHITE CHOCOLATE GANACHE

• 1-1/4 cup (220g | 7.7oz) white chocolate, finely chopped
• 1/3 cup (80ml) whipping cream

GARNISH

• 1 cup whipped cream
• 1 tbsp grated lime zest*
• 1 tbsp granulated sugar

Instructions

• Start by zesting, then juicing 8 limes. I strongly recommend that you use a microplane zester and a 2 in 1 lime and lemon sqeezer. These tools will make your life a whole lot easier!

FOR THE CRUST

• Line the bottom of a 9” springform pan with parchment paper. To do that, remove the ring and cover the bottom with parchment paper. Fold the excess paper back under the plate and, while holding it in place with one hand, put the ring back in its position with the other hand. Bring the excess paper back from under the pan but do not cut it off.
• Combine the graham cracker crumbs, brown sugar, melted butter, vanilla extract, salt and about 2 tbsp of the lime zest in a large mixing bowl. Mix until well combined and press firmly at the bottom and about halfway up the side of the prepared pan. Set aside.

FOR THE CHEESECAKE FILLING

• Place the sheet gelatin to soak in a large bowl filled with icy cold water (if using powdered gelatin, sprinkle it over 1 cup of fresh lime juice so it has a chance to bloom).
• Whip the heavy cream until firm peaks form and reserve.
• Melt the white chocolate in a small mixing bowl and set aside.
• In a large mixing bowl, combine the cream cheese and sugar and mix on high speed with an electric mixer for about 2 minutes, until light and fluffy. Add the condensed milk and about 3 tablespoons of lime zest and resume beating until well incorporated.
• Pour in the melted white chocolate and mix on high speed until combined.
• Warm the lime juice over very low heat or in the microwave until barely just warm to the touch (and until gelatin is completely melted, if using powdered gelatin). It's important that the lime juice doesn't become hot or it would hurt/destroy the gelatin; lukewarm is what you're after.
• Remove the sheet gelatin from the water bath and squeeze it between your fingers to remove as much water as possible. Add the gelatin to the warm lime juice, stir until fully dissolved and then pour this into the cream cheese mixture. Resume mixing until it's well incorporated, then delicately fold in the whipped cream.
• Pour onto the reserved crust and spread evenly all the way to the side of the pan. Gently tap the side of your pan and give it a little shake to help the top settle and smooth out.
• Place your cake in the fridge until completely set, about 6 hours or better yet, overnight.

FOR THE WHITE CHOCOLATE GANACHE

• In a small mixing bowl, combine the white chocolate and whipping cream and place that in the microwave for 30 seconds. Allow to rest for 30 seconds and then stir for 30 seconds. If there are still lumps of unmelted chocolate, repeat the process but for 20 seconds this time, and continue doing that until the chocolate is completely melted but not hot, and the ganache is well combined.
• Pour this right over the cheesecake and tilt the pan in a circular motion to spread the ganache all the way to the egde; tap the sides and give the pan a little shake like you did before to help make that top really smooth and even.
• Put the cake back in the refrigerator for about 15 minutes, until the ganache is set.

GARNISH

• Take the cake out of the pan and place it on a cake plate or stand.
• In a small bowl, combine a tablespoon of grated lime zest with an equal amount of granulated sugar and mix well; Decorate the cake with swirls of whipped cream (I used an open star Ateco #2) and sprinkle some of the sweetened zest over the rosettes, then garnish with slices of lime.
• Serve chilled.

Recipe Adapted : NO BAKE WHITE CHOCOLATE LIME CHEESECAKE @ eviltwin.kitchen

Banana Nut Muffins

Banana nut muffins, this is so quick , easy, moist, & full of flavor. These delicious muffins are one of my all time favorites muffins , i think soon to be yours too !


I have these Banana Nut Muffins baking in the oven, right now this very moment.  Let me say…the aroma is absolutely intoxicating!  I’m practically floating thru the house into the kitchen following the scent trail.

The basics shouldn’t be overlooked.  These recipes are foundations that can be built upon with countless variations.  Switch up fruits, fats, flours – the possibilities are endless.

These muffins take just minutes to put together and 25 minutes to bake.  Probably takes less time & effort to bake a batch then it would to get dressed and head out to a bakery and buy a few.  How’s that for keeping it simple.

Banana Nut Muffins Recipe

Banana Nut Muffins.  Quick, easy, moist & full of flavor.  These delicious muffins are one of my all time favorites - soon to be yours, too!



Ingredients:

• 1 cup all purpose flour


• ½ cup whole wheat flour


• (You could use 1½ cup all purpose flour without any whole wheat flour if you'd like)


• 1½ teaspoon baking soda


• ¼ teaspoon salt


• ⅛ teaspoon nutmeg


• ⅛ teaspoon cinnamon


• 1 stick salted butter (1/2 cup), melted


• 3 large ripe bananas, mashed


• ½ cup sugar


• ¼ cup dark brown sugar, packed


• ¼ cup milk


• 1 large egg


• 1 teaspoon vanilla extract


• ¾ cup - 1 cup walnuts (toasted if you'd like)

Directions :

1. Preheat oven to 350°F.


2. Whisk flours, baking soda, salt, nutmeg and cinnamon together in a large mixing bowl. Set aside.


3. Melt butter. Set aside.


4. In a separate mixing bowl, mash bananas with a fork. Mix in butter, both sugars, milk, egg and vanilla. Stir until well combined.


5. Combine wet ingredients into dry ingredients. Stir until just combined - do not over mix.


6. Fold in half the walnuts.


7. Spoon batter evenly into 12 greased or paper lined muffin cups.


8. Sprinkle remainder of walnuts over top of muffins.


9. Bake for about 22 - 26 minutes or until muffins are golden brown and toothpick inserted into center comes out clean.


10. Let muffins rest in pan on wire rack for 5 minutes. Remove from pan and let cool completely on rack.

Recipe Adapted : BANANA NUT MUFFINS @ craftycookingmama

This Keto White Chicken Chili is an amazing comfort food for the changing seasons. It’s filling, tasty and can easily be a crockpot/freezer meal!

This chili is made with shredded chicken, peppers and spicy pepper jack cheese.

It’s not as thick as traditional chili, but it’s loaded with flavor…and I promise you it’s filling They taste like a wheat roll to me, and can be made in less than 15 minutes while the chili cooks.

To make in the crockpot just add all the ingredients except the heavy cream and cook for 4 hours on low, shred the chicken, return to the crock pot and stir in the heavy cream.

This Keto White Chicken Chili is an amazing comfort food for the changing seasons. It’s filling, tasty and can easily be a crockpot/freezer meal!

Keto White Chicken Chili

Ingredients

• 1 lb chicken
• 1.5 cups chicken broth
• 2 garlic cloves, finely minced
• 1 4.5oz can chopped green chiles
• 1 diced jalapeno
• 1 diced green pepper
• 1/4 cup diced onion
• 4 tbsp butter
• 1/4 cup heavy whipping cream
• 4 oz cream cheese
• 2 tsp cumin
• 1 tsp oregano
• 1/4 tsp cayenne (optional)
• Salt and Pepper to taste

Takes 45 min, serves 4.

Instructions

1. In large pot, season chicken with cumin, oregano, cayenne, salt and pepper
2. Sear both sides over medium heat until golden
3. Add broth to pot, cover and cook chicken for 15-20 minutes or until fully cooked
4. While chicken is cooking, melt butter in medium skillet
5. Add chiles, diced jalapeno, green pepper and onion to skillet and saute until veggies soften
6. Add minced garlic and saute additional 30 seconds and turn off heat, set aside
7. Once chicken is fully cooked, shred with fork and add back into broth
8. Add sauteed veggies to pot with chicken and broth and simmer for 10 minutes
9. In medium bowl, soften cream cheese in microwave until you can stir it (~20 sec)
10. Mix cream cheese with heavy whipping cream
11. Stirring quickly, add mixture into pot with chicken and veggies
12. Simmer additional 15 minutes
13. Serve with favorite toppings such as: pepper jack cheese, avocado slices, cilantro, sour cream

Recipe Adapted : KETO WHITE CHICKEN CHILI @ heyketomama

Cucumber Mint Cooler

Cucumber Mint Cooler topped with your choice of club soda, seltzer, or water, and a squeeze of lime juice. It’s cool, fizzy, and super refreshing.

The hot days of summer are here and what better way to cool down than to sip a Cucumber Mint Cooler that takes no time at all to put together. All you need are a cucumber, ice cubes, mint leaves, lime, and club soda or seltzer. It’s cool, fizzy, and super refreshing!

Instead of water, I decided to use club soda but seltzer will also work. If you prefer water, that would definitely work. As for the cucumber, I think shaving them into thin strips are even more more fun than cutting them into rounds.

Cucumber Mint Cooler Recipe

Cucumber Mint Cooler topped with your choice of club soda, seltzer, or water, and a squeeze of lime juice. It's cool, fizzy, and super refreshing.



Ingredients

• 1 cucumber


• Ice cubes


• 2 sprigs mint leaves (stems removed)


• 1 lime


• 1 bottle club soda / seltzer / water (33.8 fl oz/1 liter)

Instructions

1. Using a mandolin, shave cucumber into long thin strips.


2. Cut lime into half. Cut one of the halves into thin slices.


3. Curl one or two strips of cucumber in a glass. Pack with ice cubes and a few mint leaves. Top with a slice of lime.


4. Squeeze a few drops of lime juice into the glass. Then fill with club soda, seltzer, or water and enjoy.

Recipe Adapted ; CUCUMBAR MINT COOLER @ rotinrice

Vegan Sweet Potato Mac n Cheese (Gluten Free)

Mac n cheese. It conjures up memories of childhood events at my grandmothers townhouse in Annapolis. The adults gathered around the polished dining table over glasses of red wine. Ham biscuits, green salads, cheese casseroles set glistening on silver platters and wooden trays. The kids watched all of this from the tiny kitchen where we sat in eager anticipation of our boxed / canned dinner.

Most plant based “cheese” sauces rely on nuts for creaminess and/or nutritional yeast for that cheese-like umami flavor. And that’s fine, really. Both of those ingredients offer something essential to a plant based cheesy sauce. However, if you’ve ever made an un-cheese sauce than you know there tends to be something missing.

And I’ll tell you what it is. Balance.!!!

Vegan Sweet Potato Mac n Cheese (Gluten Free) Recipe

A 30 minute vegan mac n "cheese" made with sweet potato, hemp hearts, and sunflower seeds. A creamy, umami-rich vegan mac that's actually good for you!

Ingredients

• 10 ounces dry gluten free pasta (or pasta of your choice)


• 1/2 medium yellow onion, minced


• 1 clove garlic, minced


• 1 1/2 cups roasted sweet potato, skin removed


• 2 tablespoons hemp hearts


• 5 tablespoons sunflower seeds


• 2 tablespoons mellow white miso


• 5 tablespoons nutritional yeast


• 2 tablespoons extra virgin olive oil + 1 teaspoon more


• 1 cup water + more to your liking


• 1/2 teaspoon Celtic sea salt + more to taste


• 1 teaspoon black pepper, ground


• 1 slice gluten free bread, toasted OR 1 cup gluten free panko bread crumbs

Instructions

1. Prepare the pasta according to package directions.


2. While the noodles are boiling, make the sauce.


3. Sauté the onion with a drizzle of olive oil in a cast iron skillet (or large sauté pan) set over high heat. Stir occasionally. Cook until the onions caramelize and brown, 5-8 minutes. Add the minced garlic and cook 1-2 minutes more, until the garlic browns and becomes aromatic. Remove from heat.


4. To the bowl of a high powered blender, add the onion and garlic, roasted sweet potato, hemp hearts, sunflower seeds, miso, nutritional yeast, olive oil, water, salt and pepper. Blend on high until completely creamy. Add more salt or pepper, to taste.


5. Once the pasta is cooked, drain the pasta of water. Then rinse the pasta in cold water, breaking up the noodles with your hands, and drain again (this removes the excess starch that makes gluten free pasta stick together).


6. Add the pasta to your cast iron skillet (or serving dish). Drizzle with olive oil and toss.


7. Add your slice of toast to the (clean and dry) bowl of your blender. Pulse until the toast breaks up into semi-fine breadcrumbs.


8. Add the "cheesy" sauce to a pot and bring it to a simmer, stirring relatively constantly.


9. Pour the "cheesy" sauce over top of the noodles and toss everything together. Top with the breadcrumbs and serve immediately. Enjoy!

Notes:

• Cook & prep time doesn't include the time it takes to roast / cook sweet potato. [br]My sweet potato roasting method: Preheat the oven to 375F. Cut the sweet potato into 3 inch pieces. Toss with olive oil. Lay out over a parchment lined baking sheet. Roast for 25-30 minutes, until the sweet potato is fork tender. Let cool completely before peeling the skins off of the sweet potato.

Recipe Source : Vegan Sweet Potato Mac n Cheese (Gluten Free) @ willfrolicforfood

Healthy Summer Squash Casserole

Use up all of your summer squash in this super easy and healthy summer squash casserole.  This squash and zucchini casserole is a quick side dish for any meal!

Sure, the cheesy and cream-laden squash casseroles taste amazing, but let’s be real… all of that dairy takes away the incredible flavor of the fresh summer squash!

The ingredients for this healthy summer squash casserole are pretty simple.  You probably have most of them in your kitchen already!

Healthy Summer Squash Casserole Recipe

Use up all of your summer squash in this super easy and healthy summer squash casserole.  This squash and zucchini casserole is a quick side dish for any meal!

Ingredients:

• 2 lbs summer squash zucchini and yellow squash, cut into ¼-inch slices


• 3 Tbsp olive oil


• 1 tsp salt


• ½ tsp pepper


• ½ cup Parmesan cheese* grated


• ⅓ cup Panko breadcrumbs gluten-free


• 2 Tbsp fresh parsley finely chopped

Instructions:

1. Preheat oven to 350 degrees.


2. Cut yellow squash and zucchini into thin, ¼-inch slices.


3. Spray a 9-inch square baking dish with non-stick cooking spray.


4. Drizzle olive oil over the zucchini and squash and then sprinkle with salt and pepper.


5. In a small bowl combine Parmesan cheese and breadcrumbs. Toss to combine and then sprinkle over the zucchini and squash.


6. Cover baking dish with aluminum foil and bake in preheated oven for 30 minutes.


7. Remove foil and turn heat to a High broil. Broil for an additional 5-7 minutes, or until breadcrumb topping starts to turn a golden brown.


8. Serve immediately with fresh parsley and enjoy!

Recipe Adapted : HEALTHY SUMMER SQUASH CASSEROLE @ evolvingtable

Coconut Tofu with Spicy Sauce

To all my coconut peeps, I’ve got some sweet, spicy, crunchy goodness for ya today!!


You’re going to start with a basic breading technique. You’ll mix the sweetened coconut into the bread crumbs. Why use bread crumbs at all you ask? Coconut alone will not coat all the tofu. You need the crumbs to get in between the small spaces that the coconut fails to coat.

Once all of your tofu is breaded, you’ll pan fry on each side until golden brown and crispy, about two minutes on each side.
The sauce is very simple. Just three ingredients mixed together and you’re done! I would make the sauce ahead of time so it’s ready to use just as the tofu is coming out of the pan.

Coconut Tofu with Spicy Sauce Recipe


Ingredients
For the Coconut Tofu

• 14 ounces firm tofu, dried and cut into 3x2 inch pieces (see photos)


• 1/4 cup all purpose flour


• 1/4 cup almond milk


• 1 egg


• 1/2 cup bread crumbs


• 1 cup sweetened coconut flakes


• 1/2 cup vegetable oil for pan frying


• Salt and pepper to taste

For the Spicy Sauce

• 1/2 cup mayonnaise


• 1 1/2 tablespoons Sriracha


• 1/4 teaspoon ginger

Instructions 
For the Coconut Tofu

1. Whisk milk and egg in a small bowl to make an egg wash.


2. Combine bread crumbs, coconut and salt and pepper in a small bowl. Measure flour out onto a! shallow plate


3. Coat one piece of tofu in the flour, then in egg wash. Then coat completely in bread crumb and coconut mixture.


4. In a large skillet, heat oil on medium heat. Once the oil is hot, add coated tofu. Cook each long side until crispy and light brown, about two minutes on each side. Serve immediately.

For the Spicy Sauce

1. In a medium bowl, whisk together Sriracha, mayonnaise and ginger. Refrigerate until ready to use.

Recipe Adapted : Coconut Tofu with Spicy Sauce @ seasonlycreations

Peanut Butter Meltaway Cookies

These are the best peanut butter cookies I’ve ever had. Peanut Butter Meltaway Cookies are peanut butter cookies, stuffed with chocolate!

Look at those soft and fluffy peanut butter cookies stuffed with melty chocolate wafers (basically a big chocolate chip that’s been flattened).


Check out how easy it is to make them!

Peanut Butter Meltaway Cookies Recipe

These are the best peanut butter cookies I’ve ever had. Peanut Butter Meltaway Cookies are soft peanut butter cookies, stuffed with chocolate and rolled in cinnamon sugar!

Ingredients :

• 1/2 Cup Creamy Peanut Butter


• 1/2 Cup Unsalted Butter, softened


• 1/2 Cup White Sugar


• 1/2 Cup Brown Sugar


• 1 Large Egg


• 1/2 Teaspoon Vanilla


• 1/2 Teaspoon Baking Soda


• 1/2 Teaspoon Baking Powder


• 1/2 Teaspoon Salt


• 1 1/4 Cup Flour


• 1 1/2 Cups Hersheys Meltaway Chocolates


• 1/3 Cup Cinnamon Sugar for rolling

Directions :

1. Heat the oven to 350 degrees.


2. Place the cinnamon sugar in a small bowl. Set aside.


3. In a standing mixer, combine the peanut butter, butter, brown sugar and white sugar. Mix on medium high speed for 1-2 minutes, and the mixture become creamy.


4. Add the egg and vanilla and mix to combine.


5. In a separate bowl, combine the dry ingredients and slowly add to the wet ingredients with the mixer running. Mix until combined and turn off the mixer.


6. Place a tablespoon amount of dough in your hand and flatten on your palm. Add the meltaway and fold the dough over the chocolate and then roll into a ball. Roll the dough in the cinnamon sugar and place on a parchment lined baking sheet.


7. Bake for 8-10 minutes and remove from the oven. Best eaten while warm

Recipe Source : PEANUT BUTTER MELTAWAY COOKIES @ ohsweetbasil

Chickpea Salad Sandwich

A meatless alternative to chicken salad full of flavor and made with wholesome simple ingredients.


This smashed chickpea salad sandwich has become such a favorite of ours over the years and it is so easy to make.

Whether you are a vegan, vegetarian, or just looking to try a delicious meatless lunch, this recipe is a great one!

This recipe is just 9 ingredients, vegan, and packed full of flavor.

It’s so simple and always tastes great!

Chickpea Salad Sandwich Recipe

Vegan chickpea salad sandwich recipe made with less than 10 ingredients. The perfect vegan meal prep recipe!



Ingredients

• 2 cans of chickpeas, drained and thoroughly smashed (we use the bottom of a mason jar to smash them)


• 1 cup diced celery


• 2 teaspoons fresh dill, finely diced/minced


• 1/2 cup diced bread and butter pickles


• 1 tablespoon + 1 teaspoon fresh lemon juice


• 1/2 teaspoon sea salt


• fresh pepper, to taste


• 1/4 cup vegan mayo


• 1/4 teaspoon garlic powder

Directions

1. Drain chickpeas and place in a large bowl. Mash well (we use the bottom of a mason jar as a masher)


2. Add remaining ingredients and mix well


3. Serve with lettuce, avocado, or toppings of choice.


4. Enjoy!

Recipe Adapted : CHICKPEA SALAD SANDWICH @ buildyourbite

Slow Cooker Chicken Bacon Chowder

Slow Cooker Chicken Bacon Chowder. Warm and comforting and oh so flavorful. !!

At the first hint of fall, I break out both of my slow cookers and get to work on all the delicious low carb slow cooker recipes. In fact, I use my crockpot year round. It is great in the winter when you just want to curl up on the couch and don’t feel like cooking and it is equally as great in the summer for transporting food to cookouts, low carb barbecues or any type of fun get together. BUT, it can be a lifesaver during the really hot months when you don’t want to heat up the stove and make you house even hotter. One of my favorite type of low carb recipes to make in the slow cooker is definitely low carb soups and stews. This low carb chowder being among the top favorite.

This low carb Slow Cooker Chicken Bacon Chowder is deliciously rich and flavorful.  If you are looking to impress your friends with your cooking skills, this would be the dish to make them.

Slow Cooker Chicken Bacon Chowder Recipe


Ingredients :

• 4 cloves garlic, minced


• 1 shallot, finely chopped


• 1 small leek, cleaned, trimmed and sliced


• 2 ribs celery, diced


• 6 oz cremini mushrooms, sliced


• 1 medium sweet onion, thinly sliced


• 4 tbsp butter, divided


• 2 cups chicken stock, divided


• 1 lb chicken breasts


• 8 oz cream cheese


• 1 cup heavy cream


• 1 lb bacon, cooked crisp and crumbled


• 1 tsp sea salt


• 1 tsp black pepper


• 1 tsp garlic powder


• 1 tsp dried thyme

Directions :

1. Heat slow cooker on low setting. To slow cooker, add garlic, shallot, leek, celery, mushrooms, onions, 2 tbsp butter, 1 cup chicken stock, sea salt and black pepper. Cover, and cook vegetables on low for 1 hour. Complete this next step while the vegetables are cooking – In a large skillet over medium-high heat, pan-sear the chicken breasts in the remaining 2 tbsp butter until they are browned on both sides. – About 5 minutes each side. (Chicken will not be fully cooked during this stage.)


2. Remove chicken from pan and set aside. De-glaze the pan with the remaining 1 cup of chicken stock. Using a rubber spatula, scrape up any bits of chicken that may be stuck to the pan. Add chicken stock to slow cooker.


3. Add heavy cream, cream cheese, garlic powder, and thyme to the slow cooker. Stir until well combined and there are no longer any visible chunks of cream cheese.


4. Once the chicken has cooled, cut it into cubes and add it to the slow cooker, along with bacon. Stir until all ingredients are well combined. Cover and let cook for 6-8 hours.

Recipe Adapted : SLOW COOKER CHICKEN BACON CHOWDER @ peaceloveandlowcarb

Lemon Pepper Chicken Recipe

This lemon pepper chicken with butter sauce is a simple recipe thats's ready in just 20 minutes , this perfect dinner for a busy weeknight..

One thing to take note of: all lemon pepper seasoning is not created equal. When I purchased my lemon pepper for this recipe, I read the ingredients of 4 different brands and they varied quite a bit. Some lemon pepper brands contain salt, others use citric acid instead of actual lemon peel, and some even use yellow food coloring! I recommend looking for a more natural ingredient list, to me citric acid isn’t a great substitute for real lemon peel.

Lemon Pepper Chicken Recipe

This recipe for lemon pepper chicken with butter sauce is a simple recipe that's ready in just 20 minutes! The perfect dinner for a busy weeknight.

Ingredients

• 4 thin cut boneless skinless chicken breasts


• 1/3 cup all purpose flour


• 1 tablespoon lemon pepper seasoning or more to taste


• salt to taste


• 2 tablespoons olive oil


• 2 tablespoons butter


• 2 teaspoons lemon juice


• 1 tablespoon chopped parsley

Instructions

1. Mix together the flour, lemon pepper seasoning and salt to taste. Pour the flour mixture onto a plate or into a shallow bowl.


2. Heat the olive oil in a large pan over medium high heat.


3. Dredge the chicken breasts in the flour mixture, turning to coat evenly.


4. Place the chicken in the pan and cook for 5-6 minutes per side or until done.


5. Remove the chicken from the pan and place on a plate. Cover to keep warm.


6. Melt the butter in the pan, and whisk in the lemon juice. Season with salt to taste.


7. Spoon the sauce over the chicken. Sprinkle with parsley and serve.

Recipe Source : LEMON PEPPER CHICKEN @ dinneratthezoo

Shrimp Quesadillas Recipe

A tasty mixture of spicy shrimp, sautéed onions & bell peppers, garlic, and melted cheese crisped in a tortilla. These quesadillas are simple and a delicious way to enjoy shrimp!

These amazing shrimp quesadillas are a must try. We’ve made them countless time and will continue to make them forever. They’re super quick and easy to make, packed with flavor and highlight shrimp in a festive and spicy way.

And this is so easy ,It’s all made in one pan in under 20 minutes tops !

Shrimp Quesadillas Recipe

A tasty mixture of spicy shrimp, sautéed onions & bell peppers, garlic, and melted cheese crisped in a tortilla. These quesadillas are simple and a delicious way to enjoy shrimp!


Ingredients

• 1 pound uncooked medium shrimp peeled and deveined


• 1 tablespoon olive oil


• 1/2 cup onion chopped


• 1/2 cup bell pepper chopped


• 2 cloves garlic minced


• 2 tablespoons taco seasoning or 1 tablespoon chili powder and 1/2 teaspoon EACH garlic powder, onion powder, dried oregano, paprika, ground cumin, salt, black pepper


• 1-2 cups melting cheese mozzarella, cheddar, Mexican blend or Monterey Jack


• 6-8 Medium flour tortillas

Instructions :

1. Heat 1 tablespoon oil in a large skillet or pan. Add the chopped onion, bell pepper, and garlic to the pan. Cook for 1 minute or until tender. 


2. Add the shrimp and taco seasoning and cook for another 1-2 minutes or until shrimp begins to turn pink.


3. Transfer the mixture to a bowl and rinse and whip down the pan with a paper towel. Return the pan to the heat and spray cooking spray or brush with about 1 teaspoon vegetable oil.


4. Place a tortilla in the pan and sprinkle cheese on one side of the tortilla. Spoon about 5-6 shrimp or enough to cover with another sprinkle of cheese. Fold tortilla in half. Cook for 2-3 minutes on each side or until golden and crispy. Repeat for reaming tortillas. 


5. Serve with Sour cream, salsa, or guacamole.

Recipe Adapted : THE BEST SHRIMP QUESADILLAS @ gimmedelicious

Creamy Honey Mustard Chicken With Crispy Bacon

A deliciously Creamy Honey Mustard Chicken with crispy bacon pieces will become your new favourite dinner !!

Sweet and creamy honey mustard sauce that takes LESS than 5 minutes to pull together, with minimal ingredients and maximum taste. This is all about that simple quick flavour. It’s an unconditional love type situation I have with honey mustard. But then there’s THIS creamy honey mustard that compares to nothing else.

The sauce will have you weak at the knees, drinking it straight from the pan and good luck to anyone else that’s too slow not to come up with that idea first because now there’s none left.

Creamy Honey Mustard Chicken With Crispy Bacon Recipe

A deliciously Creamy Honey Mustard Chicken with crispy bacon pieces will become your new favourite dinner, with dairy free options!



Ingredients

• 1/3 cup honey


• 3 level tablespoons whole grain mustard


• 1 1/2 tablespoons minced garlic, (or 3-4 cloves crushed garlic)


• 1 tablespoon olive oil


• Salt to season


• 5 skinless and boneless chicken breasts (or chicken thighs)


• 1/2 cup diced bacon, trimmed of rind and fat (I used 4 small bacon rashers)


• 1/3 cup cream (light or reduced fat) *SEE NOTES FOR SUBSTITUTION OPTIONS


• 1 cup milk (skim, 2 or full fat - almond milk may be used for a dairy free option)


• 1 teaspoon cornstarch (corn flour) mixed with 1 tablespoon water


• 2 tablespoon chopped fresh parsley

Instructions

1. In a large, shallow dish, combine the honey, mustard, garlic, oil and salt to taste (not too much salt if serving with bacon as the bacon will add a salty flavour when served). Coat chicken evenly in the sauce. Set aside.


2. Heat a nonstick pan (or skillet) over medium heat. Fry bacon until crispy; transfer to a plate. To the same pan, sear chicken fillets on each side in the oil left over from the bacon until just beginning to brown (about 3 minutes per side -- not completely cooked through as we will finish them in the sauce).


3. Add any remaining honey mustard sauce into the pan along with the cream and milk. Bring to a simmer while stirring occasionally to mix the favours through the sauce (about 3 minutes), until the chicken is cooked through. Transfer the chicken to a warm plate.


4. Pour the cornstarch mixture into the centre of the pan, mixing it through the sauce until it thickens. Place chicken back into the pan; coat with the sauce. Top with the bacon and garnish with parsley.


5. Serve over steamed / roasted vegetables for lower cal options. Also great with pasta, rice or mashed potatoes!

Recipe Adapted : creamy Honey Mustard Chicken With Crispy Bacon @ cafedelites

low carb Butter Pecan Cookies

These easy low carb Butter Pecan Cookies are so good, you will fall head over heals in love. It’s the perfect keto cookie recipe to make any time of year.

When it comes to food and how good it tastes, looks can be deceiving. That’s how it goes with anything, I suppose. Some of my favorite cookies are the simplest ones, like shortbread. Traditional shortbread is just the marriage of flour, butter, and sugar. Keto shortbread is really just the marriage of almond flour, butter, and sweetener. And it’s just as good as the shortbread I remember from my childhood. It has the right combination of crispy but slightly sandy texture and delicious buttery sweetness. Really, it’s a formula that can’t be improved upon.

These keto cookies pretty much nail that same flavor and texture, with the added sweetness of toasted pecans!!

Keto Butter Pecan Cookies Recipe

These easy low carb Butter Pecan Cookies are so good, you will fall in love. It's the perfect keto cookie recipe to make your holidays delicious!

Ingredients

• 1/2 cup unsalted butter softened


• 1/2 cup Swerve Sweetener


• 1 3/4 cups almond flour


• 2 tbsp coconut flour


• 1/2 tsp vanilla extract


• 1/2 tsp salt


• 1/2 cup chopped toasted pecans

Instructions

1. Preheat the oven to 325°F and line two rimmed baking sheets with parchment paper.


2. In a large bowl, beat the butter and sweetener together until lightened and fluffy, about 2 minutes. Beat in the almond flour, coconut flour, vanilla extract, and salt until well combined. Stir in the chopped pecans.


3. Roll the dough into 1-inch balls and place a few inches apart on the prepared baking sheets. Flatten slightly with the palm of your hand.


4. Bake 5 minutes then remove from the oven and use a flat-bottomed glass to flatten again to about ¼ inch thick. Return to the oven and bake another 10 to 12 minutes, until the edges are golden brown.


5. Remove and let cool completely. Store on the counter for 4 days and in the refrigerator after that.

Recipe Adapted : LOW CARB BUTTER PECAN COOKIES @ alldayidreamaboutfood

Vegan Spinach Artichoke Pizza

Creamy, comforting and tasty spinach artichoke dip on top of a crispy crust makes this Vegan Spinach Artichoke Pizza an instant favorite.

This cut down on time and had the food on the table in about 20 minutes.

If you also buy a pre-made crust, be sure to read the ingredients.

Vegan Spinach Artichoke Pizza Recipe

Creamy, comforting and tasty spinach artichoke dip on top of a crispy crust makes this Vegan Spinach Artichoke Pizza an instant favorite.

Ingredients

• 1 pre-made pizza crust


• 1/2 tsp olive oil


• 1 garlic clove diced


• 6 oz marinated artichoke hearts diced


• 3 cups baby spinach chopped


• 4 oz vegan cream cheese plain or herb & garlic


• 1/4 cup vegan mayo


• 1/4 tsp garlic powder


• salt and pepper to taste


• red pepper flakes optional

Instructions

1. Preheat oven according to pizza crust instructions.


2. Heat olive oil in a pan over medium heat. Add garlic and sauté for 1 minute, stirring frequently. Add artichoke hearts and spinach. Stir to combine and cook until spinach begins to wilt. Add cream cheese, mayo, garlic powder, salt, pepper and red pepper flakes to pan and stir to combine. Heat through and adjust seasonings as needed.


3. Top pizza crust with warm dip and spread evenly. Place in the oven and cook according to crust package instructions.


4. Remove from the oven, slice and enjoy!

Recipe Source : VEGAN SPINACH ARTICHOKE PIZZA @ thissavoryvegan