Chicken Pizza Rolls Recipe

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Ingredients

• 1 pound fresh, frozen or refrigerated pizza dough, thawed
• 1/2 cup sweet BBQ sauce, plus extra for serving
• 1 1/4 cups shredded part-skim mozzarella cheese, divided
• 1 cup finely chopped cooked chicken (rotisserie, poached, etc)
• 3 tablespoons finely chopped red onion
• 1/4 teaspoon crushed red pepper flakes, optional
• 3 slices bacon, cooked crisp, drained and finely chopped (optional)
• chopped fresh parsley leaves for garnish
• 1 teaspoon vegetable oil for greasing the pan, plus more for oiling the bowl

Instructions

1. If frozen, follow instructions for thawing your pizza dough. If using refrigerated dough, place in a well oiled bowl, cover and allow to come to room temperature, 1 to 2 hours.
2. Lightly oil a large 9 or 10-inch round skillet or baking pan. Cast iron skillets work well for pizza. Set aside.
3. Preheat oven to 400 degrees F. Lightly flour a clean work surface and roll out the room temperature pizza dough to an 18x10-inch rectangle. If the dough springs back and won’t hold it’s shape, let it rest an additional 5 minutes, then roll again. Spread the BBQ sauce over the surface of the dough leaving a 1/2-inch border all around the edges.
4. Sprinkle 1 cup of the mozzarella cheese evenly across the surface of the dough, then top with the chicken, onion, red pepper flakes and bacon, if using.
5. Starting on the long side, roll the dough away from you into a tight cylinder, tucking and pulling just a bit as you go. Pinch the seams together to seal. Cut into 8 equal slices and place cut side down in the prepared pan. When cutting try using dental floss instead of a knife. It works amazingly well!
6. Bake for 25 minutes in a preheated 400 degree F oven. Sprinkle the remaining mozzarella cheese on top and continue baking for another 5 minutes or until the cheese is melted.
7. Garnish with fresh parsley and serve immediately with additional BBQ sauce for dipping.

This article and recipe adapted from this site

Easy Healthy Chicken Broccoli Soup

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Ingredients

• 1 large onion finely chopped
• 2 large carrots peeled and finely chopped
• 2 celery ribs finely chopped
• 4 garlic cloves crushed
• 1 bay leaf
• 1 tbsp dried mixed herbs
• 1 tsp chilli flakes/red pepper flakes (optional)
• 5 cups broccoli stems removed and finely chopped
• 6 cups chicken stock/broth (Home-made or good quality store bought )
• 2 cups milk
• 2 tbsp cornflour/cornstarch mixed with 2 tbsp water
• 2 cups shredded chicken (I used rotisserie chicken)
• salt and pepper to taste
• lemon juice to taste

Instructions

1. Sauté the onion, celery, carrot and broccoli stalks in a splash of oil until soft and fragrant and just starting to brown (this takes around 10 minutes).
2. Add the garlic, bay leaf and herbs and sauté for another minute before adding the chicken stock, milk and cornflour mixture.
3. Bring to a simmer then add the broccoli florets and shredded chicken.
4. Allow to cook for 15 minutes then season with salt, pepper and lemon (optional).
5. Serve with crusty bread.

Nutrition

Calories: 197kcal | Carbohydrates: 16g | Protein: 19g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 31mg | Sodium: 174mg | Potassium: 753mg | Fiber: 2g | Sugar: 7g | Vitamin A: 4070IU | Vitamin C: 70.8mg | Calcium: 164mg | Iron: 1.7mg

This article and recipe adapted from this site

Chicken Stew

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INGREDIENTS

• 2 tbsp. butter
• 2 large carrots, peeled and sliced into coins
• 1 stalk celery, chopped
• Kosher salt
• Freshly ground black pepper
• 3 cloves garlic, minced
• 1 tbsp. all-purpose flour
• 1 1/2 lb. boneless skinless chicken breasts
• 3 sprigs fresh thyme
• 1 bay leaf
• 3/4 lb. baby potatoes, quartered
• 3 c. Swanson Chicken Broth
• Freshly chopped parsley, for garnish

DIRECTIONS

1. In a large pot over medium heat, melt butter. Add carrots and celery and season with salt and pepper. Cook, stirring often, until vegetables are tender, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds.
2. Add flour and stir until vegetables are coated, then add chicken, thyme, bay leaf, potatoes, and broth. Season with salt and pepper. Bring mixture to a simmer and cook until the chicken is no longer pink and potatoes are tender, 15 minutes.
3. Remove from heat and transfer chicken to a medium bowl. Using two forks, shred chicken into small pieces and return to pot.
4. Garnish with parsley before serving.

This article and recipe adapted from this site

(1G NET CARB!) GLUTEN FREE & KETO CHURRO DONUTS

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INGREDIENTS

FOR THE KETO CHURRO DONUTS

• 64 g almond flour
• 28 g coconut flour
• 1 tablespoon psyllium husk ground
• 1 teaspoon xanthan gum
• 240 ml water
• 57 g grass-fed butter or coconut oil
• 2 tablespoons allulose erythritol or xylitol*
• 1/4 teaspoon kosher salt
• 2 eggs lightly beaten
• 1 teaspoon vanilla extract
• 55 g mozzarella for extra crispness, see notes*

TO GARNISH

• grass-fed butter or coconut oil, melted
• 1/4-1/2 cup allulose or sweetener of choice, to taste
• 1-2 teaspoons ground cinnamon we use 2
• chocolate sauce optional

SPECIAL EQUIPMENT

• pastry bag
• star tip such as Ateco #824

INSTRUCTIONS

1. See recipe video for guidance!
2. Preheat oven to 350°F/180°C. Line a baking tray with parchment paper or a baking mat. 
3. Whisk together in a medium bowl almond flour, coconut flour, psyllium husk and xanthan gum. Set aside. 
4. Heat up water, butter, sweetener and salt in medium pot (or Dutch oven) until it just begins to simmer. Lower heat to low and add in flour mixture, mixing constantly to incorporate. Continue to cook and stir until the dough pulls away from the pan and forms into a ball, 1-3 minutes. 
5. Transfer dough back to the bowl and allow to cool for 5 minutes. The dough should still be warm, but not hot enough to scramble the eggs. 
6. Add in one egg at a time, mixing until fully incorporated. The dough will be very stiff, but keep going until fully mixed in. Mix in vanilla extract. The final dough should still be stiff and form into a ball easily, but will also be very elastic. You can use a hand mixer here for a faster approach if you prefer. NOTE: If you want your churro donuts lightly crisp, feel free to mix in a touch of a neutral cheese (think mozzarella, see notes). 
7. Allow the dough to rest until it comes to room temperature (10-15 minutes) and spoon dough into a piping bag with a star tip (say #824 works great). Pipe out rounds onto the prepared baking tray, we made 12 out of a batch.
8. Bake for 15-20 minutes, until deep golden. Baking times will vary a lot here depending on your oven (convection etc), so check in at minute 10. Brush with melted butter right out of the oven and sprinkle with cinnamon 'sugar'. 
9. Store in an airtight container for 3 days, giving them a quick re-warm before serving again. 

Base Recipe adapted from this SITE

Pumpkin Bread

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INGREDIENTS

• 2 cups all-purpose flour, spooned into measuring cup and leveled-off
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon ground cloves
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1-1/2 sticks (3/4 cup) unsalted butter, softened
• 2 cups sugar
• 2 large eggs
• 1 15-oz can 100% pure pumpkin (I use Libby's)

INSTRUCTIONS

1. Preheat the oven to 325°F and set an oven rack in the middle position. Generously grease two 8 x 4-inch loaf pans with butter and dust with flour (alternatively, use a baking spray with flour in it, such as Pam with Flour or Baker's Joy).
2. In a medium bowl, combine the flour, salt, baking soda, baking powder, cloves, cinnamon, and nutmeg. Whisk until well combined; set aside.
3. In a large bowl of an electric mixer, beat the butter and sugar on medium speed until just blended. Add the eggs one at a time, beating well after each addition. Continue beating until very light and fluffy, a few minutes. Beat in the pumpkin. The mixture might look grainy and curdled at this point -- that's okay.
4. Add the flour mixture and mix on low speed until combined.
5. Turn the batter into the prepared pans, dividing evenly, and bake for 65 – 75 minutes, or until a cake tester inserted into the center comes out clean. Let the loaves cool in the pans for about 10 minutes, then turn out onto a wire rack to cool completely.
6. Fresh out of the oven,the loaves have a deliciously crisp crust. If they last beyond a day, you can toast individual slices to get the same fresh-baked effect.

Freezer-Friendly Instructions: The bread can be frozen for up to 3 months. After it is completely cooled, wrap it securely in aluminum foil, freezer wrap or place in a freezer bag. Thaw overnight in the refrigerator before serving.

Base Recipe adapted from this SITE

Lentil Soup with Lemon and Turmeric

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YOU WILL NEED

• 2 tablespoons olive oil
• 2 cups finely chopped onion (1 medium onion)
• 1 1/2 cups chopped carrot (2 large carrots)
• 2 teaspoons minced garlic (3 cloves)
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon fresh ground black pepper
• 1/2 teaspoon ground turmeric
• 2 cups (12 ounces) lentils, picked and rinsed
• 8 cups chicken or vegetable broth
• 2 heaping cups shredded kale or spinach
• 1 to 2 lemons
• 1/4 cup chopped fresh herbs like parsley or dill, optional
• Fine sea salt, to taste

DIRECTIONS

1. Heat the oil in a large pot (like a Dutch oven) over medium heat. Add the onions, carrot, and 1/4 teaspoon of salt and cook, stirring occasionally until they are softened and starting to smell sweet, about 5 to 7 minutes. Stir in the garlic, cumin, coriander, black pepper, and turmeric and cook for 30 seconds.
2. Stir in the lentils and broth. Increase the heat to high and bring just to a boil. Taste then adjust with salt (we add between 1/2 and 1 teaspoon depending on how well seasoned the broth is). Reduce the heat to a simmer and cook, partially covered, until the lentils are tender, 35 to 40 minutes.
3. Uncover the pot and stir in the kale (or spinach) and cook, uncovered, another 5 minutes. Take the soup off of the heat, and then stir in the juice of half a lemon and the fresh herbs. Taste the soup, and then season with additional salt and/or lemon juice. (I like quite a bit of lemon.)
4. Serve or if you prefer the soup to be blended, use an immersion blender to blend until your desired consistency. Alternatively, you can use a stand blender to blend all or part of the soup. For even more lemon flavor, serve with a few lemon slices.

This article and recipe adapted from this site

Chocolate Fudge Caramel Brownies

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INGREDIENTS

• 18 ounce package fudge brownie mix , I used Duncan Hines
• 1/4 cup water
• 1/2 cup vegetable oil
• 2 large eggs
• 1/2 cup sweetened condensed milk , divided
• 1 cup chocolate chips
• 11 ounces caramel bits , or wrapped caramels

INSTRUCTIONS

1. Preheat oven to 350°F. Line a 9×9 pan with foil and spray with nonstick spray. Set aside.
2. In a large bowl, combine the fudge brownie mix, water, vegetable oil and eggs. Then mix in 1/4 cup sweetened condensed milk and the chocolate chips.
3. Next, combine your caramels and 1/4 cup sweetened condensed milk in a microwave safe bowl. Microwave for one minute. Stir and add another 15-30 seconds if needed.
4. Pour half of the batter into the pan. Then pour the caramel over top. Add the remaining batter to the top of the caramel and spread out evenly.
5. Bake the brownies for approximately 25-35 minutes, or until a toothpick comes clean.
6. Remove pan from oven and allow to cool. Then lift the foil and brownies out of the pan for easy cutting.

This article and recipe adapted from this site

The Most Addicting Oreo Dirt Pie Recipe

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Ingredients

• 1 Box Chocolate Fudge Cake Mix use all ingredients from box as well

For the topping:

• 14.3 oz Oreos
• 12.8 oz Hot Fudge
• 3.4 oz Hersey’s Dark Chocolate Instant Pudding Mix
• 1¾ C Milk

For the dirt

• 3.4 oz Hersey’s Dark Chocolate Instant Pudding Mix
• 1¾ C Milk
• 1 Cool Whip
• Hot Fudge & Oreos optional toppings

Instructions

1. Combine cake mix according to the instructions on the box. Mix until well combined.
2. Bake the cake in 9×13” pan for 22-28 minutes. Check by inserting a toothpick into the middle of the cake. If the toothpick comes out clean, your cake is done. Then allow cooling for 10 minutes.
3. While the cake is still warm, take the end of a wooden spoon or another round object and poke holes all over the top of your cake.
4. Heat the jar of hot fudge sauce in the microwave until you can stir it and thin it out (about 30-60 seconds depending). Pour the entire jar of hot fudge sauce on the top of the cake and allow it to absorb in the cake until cake is cooled. Leave a little for topping.
5. When the cake has cooled, prepare the pudding layer by mixing a package of instant dark chocolate pudding with 1 3/4 cups of cold milk. Before the pudding sets, pour it over the top of the cake and put the cake in the fridge to let the pudding set, about 15 minutes.
6. Next mix the 2nd box of pudding mixing a package of instant dark chocolate pudding with cold milk. Refrigerate until the pudding has set. Keep your dirt pie in the fridge while doing this.
7. Using a large Ziploc bag and crush the 3/4 of the bag of Oreos into smaller pieces using a rolling pin or other large, heavy object.
8. Once the pudding has set, mix in a container of Cool Whip until well blended.
9. Mix in crushed Oreos into the Cool Whip and Pudding mixture and spread the dirt over the top of the cake.
10. Top your cake with the remaining hot fudge and Oreos. Serve cold. Keep leftover dirt pie in the fridge.

This article and recipe adapted from this site

Peach Upside Down Mini Cakes

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Ingredients:

• 1/3 cup, plus 1 tablespoon (90gr) unsalted butter, softened
• 6 teaspoons light brown sugar
• 3 peaches
• 1 ½ cups (190gr) all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 2/3 cup (130gr) sugar
• 1 large egg
• 1 teaspoon pure vanilla extract
• ½ cup (120ml) buttermilk

Directions:

1. Preheat the oven to 350°F (177° C). Spray muffin pan with non-stick cooking spray.
2. Divide 1 tablespoon of butter equally into 12 muffin cups. Sprinkle ½ teaspoon of brown sugar into each muffin cup.
3. Slice 1-2 peaches into thin slices. Put about 3 slices into the bottom of each muffin pan.
4. Cut the remaining peaches into small cubes. You should get about 1 cup of cubed peaches. Set aside.
5. To make the batter, in a small bowl, whisk together flour, baking powder, baking soda and salt.
6. In a mixing bowl with paddle attachment, beat the remaining 1/3 cup of butter and sugar together until creamy.
7. Add egg and vanilla extract and beat for another 2-3 minutes, or until well combined. The mixture should be fluffy and white.
8. Add half of the flour mixture into the batter, beat for 1 minute.
9. Stir in the buttermilk and beat for another minute.
10. Add the remaining flour mixture and beat just until combined.
11. Fold in the cubed peaches.
12. Divide the batter into 12 muffin pan cups. I like to use this large cookie scoop.
13. Bake for 25-30 minutes, or until inserted toothpick comes out clean.
14. Cool the cakes in the pan for 5 minutes. Place the wire rack over the muffin pan and carefully turn the pan upside down to remove the cakes. Cool completely before serving.

This article and recipe adapted from this site

SPICY CHICKEN LAZONE PASTA

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Ingredients

Seasoning Mixture

• 1 tsp sea salt
• 2 tsp Creole seasoning (or Cajun seasoning)
• 2 tsp paprika powder
• 1 tsp onion powder
• 2 tsp garlic powder
• 1/4 cup all purpose flour

Chicken

• 1 tbsp olive oil
• 1 tbsp butter
• 1 lb chicken tenders

Sauce:

• 4 tbsp butter

Remaining seasoning mixture

• 2 cups heavy cream
• 1 tsp paprika

Pasta

• 8 oz. linguine
• 2 tbsp parsley chopped
• 1/2 cup Pasta water (reserve it)

Instructions

1. In a small bowl, combine salt, Creole seasoning, paprika powder, onion powder, garlic powder, and flour. Dredge the chicken in the seasoning mixture and shake off excess. Reserve any leftover spice/flour mix for the sauce.
2. Preheat large saute pan, add olive oil and melt butter over medium-high heat. Cook the chicken tenders until done, about 8 minutes (3-4 minutes per each side). Remove from the pan.
3. Add 4 tablespoons of butter to the empty skillet and add remaining seasoning mixture into the butter until cook it until flour is no longer raw. Add more paprika and heavy cream into the skillet. Bring to a boiling point.
4. Lower heat and simmer 3-4 minutes. Taste the sauce and adjust seasoning to your liking.

Pasta

1. Boil pasta in salty water, drain, but do not rinse. Reserve 1/2 cup of pasta water. If you think the sauce needs thinning, add reserved pasta water to the sauce. Add it slow - as much as you would like to have according to your liking.
2. Add cooked pasta into the sauce and stir until fully coated. Add chicken into the skillet with pasta to reheat.
3. Serve with sauce spooned over chicken and pasta, and sprinkled with chopped parsley.

This article and recipe adapted from this site

creamy garlic chicken breasts

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INGREDIENTS

For The Chicken:

• 2-3 large boneless and skinless chicken breasts halved horizontally to make 4
• 4 tablespoons flour (all purpose or plain)
• 4 tablespoons finely grated fresh Parmesan cheese
• 2 teaspoon salt
• 1 teaspoon garlic powder
• 1/2 teaspoon Black cracked pepper

For The Sauce:

• 5 tablespoons olive oil
• 2 tablespoons butter
• 1 small onion finely chopped
• 1 whole head of garlic peeled and divided into 10-12 cloves
• 1 1/4 cup chicken broth (stock)
• 1 1/4 cup half and half or heavy cream (or evaporated milk)
• 1/2 cup finely grated fresh Parmesan cheese
• 2 tablespoons fresh parsley, to serve

INSTRUCTIONS

1. Season the chicken with salt, garlic powder and pepper.
2. In a shallow bowl, combine the flour, parmesan cheese. Dredge chicken in the flour mixture; shake off excess.
3. Heat 2 tablespoons of oil and 1 tablespoon butter in a large skillet over medium-high heat until pan is nearly smoking. Swirl pan to coat evenly.
4. Fry 2-3 chicken breasts until golden on each side, cooked through and no longer pink (about 4-5 minutes each side, depending on the thickness of your chicken). Transfer to a warm plate. Set aside.
5. Wipe pan over with a sheet of paper towel. Repeat with remaining oil, butter and chicken breasts. When cooked, transfer the chicken onto the same plate.
6. Reduce heat to medium. Sauté the onion in the remaining oil/juices in the pan until softened.
7. Smash 6 whole cloves of garlic with the blunt edge of the back of a knife
8. Add the remaining oil to the pan and heat through, mixing it through the onions. Sauté smashed garlic cloves and whole garlic cloves until fragrant, about 2-3 minutes. Add the broth to deglaze the pan. Scrape up any browned bits and let simmer and reduce to half, about 5 minutes.
9. Reduce heat to medium-low. Pour in the cream. Bring the sauce to a gentle simmer for about 2-3 minutes, combining all of the flavours together.
10. Mix in the parmesan cheese. Continue cooking gently for about 2-3 minutes until cheese melts, while stirring occasionally. Season with salt and pepper to your taste.
11. Add the chicken back into the pan and let simmer for a further 2-3 minutes to thicken the sauce to your liking. The chicken breast will soak up all of the delicious flavours.
12. Garnish with parsley and a little black cracked pepper.
13. Serve over pasta, cauliflower mash, zucchini noodles, rice or mashed potatoes.

This article and recipe adapted from this site

One Pot Keto Sasame Chicken and Brokoli

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Ingredients

• 1 pound boneless, skinless chicken breast, cubed
• 12 ounces broccoli florets
• ¼ cup coconut aminos, or soy sauce
• 1 tablespoon avocado oil (I use this brand)
• 1 teaspoon sesame oil
• 1 ½ teaspoon arrowroot powder
• 1 clove garlic, minced
• ½ teaspoon sesame seeds, plus extra for garnish
• Salt and pepper, to taste
• Red pepper flakes, for garnish
• Green onions, sliced, for garnish

 Directions

1. Place the broccoli florets in a microwave safe bowl with 1 tablespoon of water and cover with a damp paper towel.
2. Microwave for 2 minutes until the broccoli is just becoming tender.
3. In a small bowl, mix the coconut aminos and arrowroot powder and set aside
4. In a large skillet over medium heat, add the avocado oil and garlic and sauté until fragrant, about 1 minute.
5. Add the chicken to the skillet along with the salt and pepper, and sauté until cooked through, about 6 minutes.
6. Once the chicken is just about done, add the sesame seeds, sesame oil and broccoli to pan and sauté for an additional minute before pouring the coconut amino mixture over top.
7. Sauté for 1 to 2 more minutes until all ingredients are well incorporated.
8. Garnish with red pepper flakes, sesame seeds and green onions, before serving.

This article and recipe adapted from this site

Green Enchiladas Chicken Soup (Keto Slow Cooker Mexican Soup)

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DESCRIPTION

Green Enchiladas Chicken Soup (Keto Slow Cooker Mexican Soup), with a creamy broth of green enchiladas sauce, salsa verde, cheeses, and tender shredded chicken, you can’t go wrong with this recipe. Perfect for those busy nights! This Mexican soup recipe is keto and low carb friendly which will make everyone happy! This recipe can be made on a stovetop or in an Instant Pot.

INGREDIENTS

• 2.5 lbs boneless, skinless chicken breasts or thighs
• 28 oz can green enchilada sauce
• 24 oz chicken broth
• 1 cup half and half
• 2 cup Monterey jack cheese
• 4 oz cream cheese, cubed and at room temperature
• 4 oz green salsa (salsa verde)

INSTRUCTIONS

1. In a 6-quart slow cooker add chicken breast or thighs, green enchilada sauce, and chicken broth. Cook on Low 6 to 8 hours.
2. Remove chicken and shred. In a small bowl mix 1 or 2 ladles of soup with half and half, stir then add to slow cooker. Add chicken, jack cheese, cream cheese, and green salsa. Turn crock pot to warm and stir until cheeses are melted. Add hot sauce or additional salsa to taste.
3. Serve and enjoy! Delicious topped with avocado, cilantro, green onion, and sour cream.
4. Green Enchiladas Chicken Soup

NOTES

To add spice use additional green salsa or a green chili hot sauce

This article and recipe adapted from this site

The Best Chicken Soup You’ll Ever Eat

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The BEST chicken soup you'll ever eat is the best homemade nourishing healthy soup when you're feeling under the weather. Packed with anti-inflammatory ingredients like ginger, turmeric, garlic. BEST SOUP EVER!

Ingredients

• 1 tablespoon avocado oil or olive oil
• 6 cloves of garlic, minced
• 1 yellow onion, diced
• 2 large carrots, thinly sliced
• 2 celery stalks, roughly chopped
• 1 tablespoon fresh grated ginger
• 1 tablespoon fresh grated turmeric (or 1 teaspoon ground turmeric)
• 6 cups low sodium chicken broth
• 1 pound boneless skinless chicken breast
• 1 teaspoon freshly chopped rosemary
• 1 teaspoon freshly chopped thyme, stems removed
• ½ teaspoon salt
• Freshly ground black pepper
• 1 cup pearl or Israeli couscous
• 2/3 cup frozen peas

Instructions

1. Place a large dutch oven or pot over medium high heat and add in oil. Once oil is hot, add in garlic, onion, carrots and celery; cook for a few minutes until onion becomes translucent.
2. Next add in grated ginger and grated turmeric. Saute for 30 seconds to let the spices cook a bit, then add in chicken broth, chicken breast, rosemary, thyme, salt and pepper.
3. Bring soup to a boil, then stir in couscous. You’ll want the chicken to be covered by the broth so make sure you stir them down to the bottom.
4. Reduce heat to medium low and simmer uncovered for 20-30 minutes or until chicken is fully cooked.
5. Once chicken is cooked, remove with a slotted spoon and transfer to a cutting board to shred with two forks.
6. Add chicken back to pot then stir in frozen peas. Taste and adjust seasonings if necessary.

Recipe Notes

• To make vegetarian or vegan: Use vegetarian broth and sub 1 can of chickpeas for chicken.
• To make the soup gluten free: You could use a gluten free couscous if you can find it, or try quinoa! The cook time will remain the same.

Nutrition

Servings: 6 servings

Serving size: 1 serving

Calories: 269kcal

Fat: 5.3g

Carbohydrates: 30.4g

Fiber: 3.6g

Sugar: 3.5g

Protein: 23.8g

This article and recipe adapted from this site

Cashew Chicken Stir Fry

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Ingredients

• 1.5 Cup Chicken, breast meat,cut into small pieces
• 1 tsp Sesame Oil
• 1/4 tsp Baking Soda
• 1 tsp Black Pepper Powder
• 1 Tbsp Sauce Mix
• 1/2 Tbsp Cornstarch

For Cashew Chicken Sauce:

• 1/4 Cup Unsalted Chicken Stock
• 1.5 Tbsp Low Sodium Soy Sauce
• 1 tsp Sugar
• 1 Tbsp Rice Vinegar
• 1 Tbsp Hoisin Sauce
• 1 tsp Sriracha
• 1 Tbsp Oyster Sauce
• A dash of Black Pepper Powder
• 1 Tbsp Tomato Ketchup
• 1 tsp Chili Garlic Sauce

Additional:

• 1 Tbsp Sesame Oil
• 1 Tbsp Vegetable Oil
• 1 tsp Ginger,grated
• 1 Tbsp Garlic,grated
• 1 Small White Onion,chopped
• 3/4 Cup Unsalted Cashews Roasted Whole
• 2 Tbsp Chopped Spring Onion,green
• Sesame Seeds
• Get Ingredients Powered by Chicory

Instructions

1. In a bowl add the ingredients mentioned for sauce mix.
2. Mix well everything and keep aside.
3. In another bowl,add the chicken pieces,clean.
4. Add the ingredients mentioned and mix well and keep aside.
5. Heat a pan/skillet/wok,add the sesame oil and vegetable oil.
6. When its hot,add the chicken pieces and immediately stir fry till cooked well.
7. Keep this aside.
8. In the same pan,add the ginger,garlic and onion.
9. Stir fry till soft.
10. Add the sauce mix to this and let it cook for few seconds till it slightly thickens.
11. Next add the chicken pieces and toss well to coat the chicken with sauce mix.
12. Finally adjust salt and add cashews,chopped green onions and sesame seeds.
13. Serve with rice or noodles of your choice!

This article and recipe adapted from this site

Strawberry Rolls with Vanilla Glaze

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Ingredients

For the Strawberry Filling:

•  1 1/2 cups fresh strawberries, chopped into tiny pieces
• 1/3 cup granulated sugar
• 1 1/2 tablespoons cornstarch
• For the Dough:
• 2 3/4 cups all-purpose flour, divided, plus extra for dusting
• 3 tablespoons granulated sugar
• 1/2 teaspoon table salt
•  2 1/4 teaspoons instant dry yeast (1 standard package)
• 1/2 cup water
• 1/4 cup milk (I used almond milk here but any milk should work fine)
• 3 tablespoons unsalted butter
•  1 large egg, at room temperature

For the Vanilla Glaze:

• 1 cup of confectioners' sugar
• 1 teaspoon vanilla extract
• 2 tablespoons of milk OR heavy cream, more if needed to achieve desired consistency

Instructions

To make the Strawberry Filling:

1.  Place the chopped strawberries in a small saucepan over medium-heat. Cook for 6-8 minutes, stirring constantly, or until the strawberries are very soft and their juices have been released. Add in the sugar and cornstarch and continue to cook - and stir - for another 1-2 minutes. The mixture will thicken up dramatically during this time. Remove pan from heat and transfer the filling into a small bowl. Chill filling completely before use.

To make the Dough:

1. In a large bowl combine 2 1/4 cups of the flour, the granulated sugar, salt, and yeast; mix well to evenly combine. Set aside.
2. In a small saucepan over medium heat, warm the water, milk, and butter until the butter is completely melted and the mixture is hot to the touch but not scalding (it should be between 110-115 degrees F). Stir the liquid mixture into the flour mixture. Add in the egg, then add in at least 1/3 of additional flour. You may need to add up to 1/2 cup of additional flour. Your dough is at the right consistency when it gently pulls away from the side of the bowl and is slightly elastic in consistency.
3. Scoop the dough out and transfer it to a lightly floured work surface; gently knead the dough by hand for 3 minutes. Lightly spray a clean bowl with non-stick spray, then set the ball of dough inside. Cover the bowl with plastic wrap and set aside to rest for 20 minutes.
4. After the 20 minutes have passed, roll the dough out into a 14x8" rectangle. Spread the cooled strawberry filling on top, leaving a 1" boarder around the edges. Roll the dough up tightly along the edge (jellyroll/cigar style), letting it rest on the seem. Cut the roll into 10-11 pieces (I got exactly 11), then arrange them in a lightly greased 9" round or square baking dish. Loosely cover the rolls with plastic wrap and set them in a warm, draft-free place to rise for 1 1/2 hours.
5. Once the rolls have doubled in size, preheat the oven to 375 degrees (F). When the oven comes to temperature, bake the rolls for 25-30 minutes, or until slightly browned. After 15 minutes, you'll want to rotate the pan in the oven and cover the rolls with aluminum foil, to avoid heavy browning.

To make the Vanilla Glaze:

1. In a small bowl combine the confectioners' sugar, vanilla, and cream; whisk until smooth, adding more cream as needed to reach desired consistency. Drizzle over the rolls right before serving.
2. Unglazed rolls can be frozen for up to 2 months.

This article and recipe adapted from this site