Recipes SLOW COOKER SHREDDED MEXICAN CHICKEN | Easy Food & Drink

INGREDIENTS

• 2 pounds chicken breasts
• 2 tablespoons coconut sugar
• 1/4 cup your favorite taco seasoning
• 1 1/2 teaspoons salt
• 1/2 teaspoon pepper
• 1 can (14.5 ounce) fire roasted tomatoes
• 1 (4 oz.) can mild green chilies

INSTRUCTIONS

1. Place chicken into the bottom of your slow cooker.
2. Sprinkle with brown sugar, taco seasoning, salt and pepper. Top with tomatoes and green chilies.
3. Cook on low for 4 to 6 hours or high for 3 to 4 hours.
4. When chicken is done, remove chicken from slow cooker and place on cutting board. Let cool for a few minutes. Using two forks, shred chicken then place back into slow cooker to soak up the juices.
5. Serve!

NOTES

*Cook time will depend on size of chicken breasts used; longer for large and shorter for smaller.
*Feel free to drain chicken before adding to enchiladas, tacos, burritos as the meat is quite juicy. I like to store the chicken with the juices so it stays moist.

source : here

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Recipes HAWAIIAN TERIYAKI BOWL RECIPE | Easy Food & Drink

INGREDIENTS

• 1 (1 1/2 pound) Jennie-O Turkey Breast Tenderloin (or 1 1/2 lb chicken breasts)
• Honey Soy Sauce & Marinade:
• 1/2 cup soy sauce (gluten-free if needed)
• 2 tablespoons rice vinegar
• 1 tablespoons coconut sugar (or brown sugar)
• 2 tablespoon honey
• 3/4 teaspoon garlic powder
• 1 teaspoon ground ginger
• Slurry:
• 1 teaspoon cornstarch mixed with 1 teaspoon water
• Bowls:
• 3 cups cooked brown rice or quinoa
• 4 slices fresh pineapple
• 1/2 of red bell pepper, thinly sliced
• 2 green onions, thinly sliced
• 1 avocado, thinly sliced
• Sesame seeds, optional

INSTRUCTIONS

1. Marinade: In a small mixing bowl, whisk together the soy sauce, rice vinegar, coconut sugar, honey, garlic powder and ground ginger. Place half of the sauce in a big plastic ziplock bag. Reserve remaining sauce. Place the turkey tenderloins (or chicken) in the bag. Place in refrigerator and marinate for 8 hours.
2. Preheat the oven to 350 degrees F.
3. Place the tenderloins on a baking sheet and place in preheated over. Bake for 1 hour. OR if using chicken, bake for 25-30, or until internal temp of 165 degrees F is reached.
4. Slurry: Meanwhile, add the reserved sauce ingredients to a small sauce pan. Bring to a boil, add the slurry (cornstarch + water) and reduce heat to low. Whisk until thickened. Remove from heat.
5. Bowls: Prepare ingredients for bowls. Divide the cooked rice (or quinoa) between 4 bowls (3/4 up in each bowl). Top with the pineapple, peppers, green onion, and avocado.
6. When turkey has 10 minutes remaining, brush thickened sauce over tenderloins. Place back in oven to finish cooking.
7. When done, remove from oven. Slice into thin strips and divide between the 4 bowls. Garnish with sesame seeds, if desired.

NOTES

*If you are short on time, just coat the chicken then move onto the baking. It tastes great either way!

source : here 

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Recipes CRANBERRY ORANGE WHOLE WHEAT ENGLISH MUFFIN BREAD | Easy Food & Drink

INGREDIENTS

• Cornmeal for sprinkling

• 2 cups whole wheat flour
• 2 tablespoons yeast
• 2 teaspoons sea salt
• 1/4 teaspoon baking soda
• 2 cups almond milk
• 1/2 cup orange juice
• zest of 2 oranges
• 1 tablespoon honey
• 2 1/2 cups all purpose flour
• 1 1/2 cups fresh cranberries

INSTRUCTIONS

1. Spray two loaf pans with nonstick cooking spray and dust them with cornmeal.
2. In a large mixing bowl or the bowl of a stand mixer, whisk together the whole wheat flour, yeast, salt, and baking soda.
3. In a glass, microwave-safe bowl, combine the milk, orange juice, zest, and honey. Heat in the microwave until warm to the touch. Add this to the dry mixture and stir. Add the all purpose flour and cranberries and beat until smooth. The dough will be very stiff and sticky.
4. Separate the dough into two portions. It helps to have wet hands. Spread each portion in the prepared baking pan. Sprinkle cornmeal over each.
5. Preheat the oven to 400°F. Allow the dough to rise for 45 minutes.
6. Bake for about 20 – 25 minutes until the bread is golden brown and baked through. Remove from the pans right away and cool on a rack before slicing.

source : here 

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Recipes BISCUITS AND GRAVY WITH MAPLE SAUSAGE GRAVY | Easy Food & Drink

INGREDIENTS

Biscuits:
• 2 cups whole wheat flour
• 4 teaspoons baking powder
• 1/2 teaspoon salt
• 4 tablespoons (1/2 stick) cold butter
• 1 cup unsweetened almond milk
Gravy:
• 16 ounces ground turkey sausage
• 1/4 cup whole wheat flour
• 2 1/2 cups unsweetened almond milk
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons maple syrup

INSTRUCTIONS

Biscuits:
1. Preheat the oven to 450 degrees F.
2. In a stand mixer with paddle attachment or a medium bowl, combine the flour, baking powder, and salt. Mix well with a whisk or fork.
3. Cut the butter into little small pieces and add to flour mixture.
4. Mix the flour and butter together until the butter resembles coarse crumbs.
5. Add the milk and mix together just until combined, being careful not to over mix. Knead the dough with your hands 8 to 10 times, then turn the dough out onto a floured counter or cutting board.
6. Pat the dough out flat with your hands until it’s about 1/2 inch thick. If the dough sticks to your fingers, sprinkle a little flour on the top and bottom. If it’s too dry (not holding together), add a splash or two of milk or water.
7. Using a cookie/biscuit cutter or upside-down drinking glass, cut out biscuit rounds. (I used a 2 5/8 inch cutter.)Gently press together the remaining dough and continue to cut biscuits, making sure not to handle the dough too much. (I yielded 11 biscuits. So you may have one leftover to munch on!)
8. Place the biscuits on parchment lined baking sheet and bake for 9 to 11 minutes, or until lightly browned. (If using a bigger biscuit cutter, you will need to bake for longer.)
Gravy:
9. While biscuits bake, in a large sauté pan, brown turkey sausage. Once sausage is brown, stir in flour. Cook one minute,
10. Slowly whisk in milk. Season with salt, pepper and maple syrup. Bring to a boil and reduce to a simmer until thickened, about ten minutes.
11. Season to taste with salt and pepper, if needed.
12. Serve immediately.

source : here

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Recipes Honey Pineapple and Toasted Coconut Pancakes | Easy Food & Drink

Ingredients

• 2 cups white whole wheat flour
• 2 tablespoons Truvia baking blend
• 1 tablespoon baking powder
• ½ teaspoon sea salt
• 2 large eggs
• 1½ cups unsweetened vanilla almond milk
• 1 (5.3 ounce) container Silk Vanilla Yogurt
• 1 tablespoon coconut extract
• 2½ tablespoons coconut oil, melted
• [b]Garnishes:[/b]
• 1/2 cup Unsweetened Coconut Flakes
• 1 1/2 cups fresh, diced pineapple
• Honey. to drizzle

Instructions

1. Preheat oven to 350 degrees F. On a small baking sheet, spread the coconut flakes out evenly. Spray with non-stick spray. When oven is heated, place tray in oven and bake for 8 to 10 minutes, or until golden brown. Remove from oven and let cool.
2. In a large bowl, combine the flour, Truvia, baking powder and sea salt. Whisk well and set aside.
3. In another bowl, combine the eggs, milk, yogurt, and coconut extract. Whisk well until mixed then while whisking pour in the oil. ([i]This will prevent the oil from solidifying further upon mixing with the cold ingredients. Whisk until smooth.[/i])
4. Add the yogurt mixture to the dry ingredients and stir until batter is combined.
5. Heat a large skillet over medium heat and spray with non-stick cooking spray.
6. Once heated, add the diced pineapple and sear until lightly golden brown, 3 minutes. Stir occasionally to evenly brown. Remove pineapple and place in bowl. Set aside.
7. In the same skillet, pour 1//4 cup of batter onto preheated pan. You may need to spread out a bit into an even circle.
8. Cook for 2-3 minutes, or until bubbles start to appear gently, or until light golden brown. Gently flip and cook for 2 more minutes. Repeat with remaining batter.
9. Serve with toasted coconut, pineapple and honey, if desired.

source : here

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Recipes LIGHTEND UP LEMON BERRY CREAM CHEESE COFFEE CAKE | Easy Food & Drink

INGREDIENTS

• Filling:
• 1 package (8oz each) low-fat cream cheese, softened
• 1/4 cup Truvia
• 1 egg
• 1 teaspoon vanilla extract
• 1 cup raspberries
• Crumb Topping:
• 1/3 cup butter, melted
• 1 1/4 cups white whole wheat flour
• 1/2 cup packed Truvia brown sugar baking blend
• Cake:
• 1/4 cup melted butter
• 1/4 cup unsweetened applesauce
• 1/2 cup baking stevia
• 2 large eggs
• 1/2 teaspoon almond extract
• 1 cup vanilla greek yogurt
• Juice and zest from one lemon
• 2 cups white whole wheat flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon salt

INSTRUCTIONS

1. Preheat oven to 350 degrees F. Line a 9-10" Springform pan (mine is 9.5") with parchment paper (you can do this by laying it on the base and closing the sides around it with the paper sticking out the bottom), and spray with non-stick spray. Set aside.
2. Filling:
3. Combine the cream cheese, sugar, egg and extract in a small bowl. Whisk with an electric mixer until smooth. Set aside.
4. Crumb Topping:
5. In a small bowl, combine the melted butter, flour and sugar. Set aside.
6. Cake:
7. In a large bowl or bowl of a stand mixer, whisk together butter, applesauce, sugar, eggs, almond extract, yogurt, lemon juice and zest until smooth.
8. Slowly add the flour, baking powder, baking soda and salt and mix just until combined.
9. Spread 2/3 of the batter into the bottom of the prepared pan.
10. Add the cream cheese filling and spread out evenly but refrain from touching the edges. Top with the raspberries.
11. Top with remaining batter.
12. Top with all of the crumb topping, spreading out evenly.
13. Bake at 350 degrees F for 80-90 minutes, or until center is set and does not jiggle when moved. It's a very moist cake, so don't worry about baking so long.

NOTES

*Recipe modified from The Recipe Rebel .

source : here 

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Recipes WHITE CHOCOLATE GREEK YOGURT BANANA MUFFINS | Easy Food & Drink

INGREDIENTS

• 1 2/3 cups white whole wheat flour
• 1/2 cup coconut sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 cup mashed very ripe bananas (2 to 3 medium)
• 3 egg whites
• 1/4 cup melted coconut oil (or other neutral oil)
• 1/4 cup plain non-fat greek yogurt
• 1 teaspoon vanilla
• 1/4 cup mini white chocolate chips
• Toppings:
• 1/2 cup toasted coconut flakes
• 1 tablespoon coconut sugar
• 1/2 teaspoon ground cinnamon

INSTRUCTIONS

1. Heat oven to 375 degrees F. Spray bottoms only of 12 regular-size muffin cups with non stick cooking spray, or line with paper baking cups. Spray cups, if using.
2. In large bowl, mix flour, coconut sugar, baking powder, baking soda, cinnamon and salt.
3. In medium bowl, beat bananas, egg whites, oil, milk and vanilla with fork until smooth. Stir into flour mixture just until flour is moistened. Gently stir in white chocolate chips. Divide batter evenly among muffin cups.
4. In small bowl, mix topping ingredients. Sprinkle evenly over batter in cups.
5. Bake 20 to 24 minutes or until light golden brown and toothpick inserted in center comes out clean. Immediately remove muffins from pan to cooling rack.

source : here

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