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Ingredients

• 1.5 cup almond flour
• 1/2 cup salted butter melted
• 3/4 cup monkfruit sweetener
• 1 tsp vanilla extract
• 1 egg
• 1/2 tsp baking powder
• 1/2 tsp xanthan gum
• 3/4 cup sugar-free chocolate chips (we use Lily s brand)

Instructions

1. Preheat the oven to 350 F.
2. Prepare a baking tray with lined parchment paper.
3. In a large mixing bowl pour melted butter monkfruit sweetener vanilla extra and an egg. Beat thoroughly with a hand mixer for about 20 seconds.
4. Then add in the almond flour baking powder xanthan gum and a pinch of salt. Mix until well incorporated and texture turns doughy. Pour in the sugar-free chocolate chips and fold in nicely with a spatula.
5. Use your hand to form cookie dough into 2-3 inch sized balls. You should be able to make about 9-12 balls with the entire cookie dough. Place on the baking tray a few inches apart from each other.
6. Bake for 10 minutes. Then set aside and allow to it cool.
7. Serve and enjoy!

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Baked Brown Butter Honey Glazed Salmon is a delicious sweet and sour dinner that’s ready in 15 minutes! The simple ingredients make this dish a no-fuss meal that will be enjoyed by everyone.

Ingredients

• 4 c vegetable broth
• 2 medium potatoes diced
• 2 tbsp olive oil
• 1 large onion finely minced
• 1 small carrot chopped
• 8 oz Portobello Crimini or Shiitake mushrooms sliced
• 1 tsp thyme
• 1 c half and half* see notes
• 3 cloves garlic
• 1 tsp salt
• 1/4 tsp pepper

Instructions

1. Heat 2 tablespoon of olive oil in a large non-stick pan and over medium heat. Add onion and carrot and sauté stirring from time to time until onion is translucent about 5-7 minutes.
2. Transfer vegetables to a plate and add mushrooms. Cook stirring occasionally until liquid evaporates and mushrooms start to brown 5-7 minutes.
3. Meanwhile add vegetable stock to a large stockpot and bring it to a boil. Add potatoes reduce heat to medium-low and cook for 10 minutes.
4. Add sautéed onion carrot 3/4 of all mushrooms 1 tsp of thyme 1 tsp of salt and 1/4 tsp pepper and cook until potatoes are tender about 5 more minutes.
5. Add 1 cup of half and half bring soup to a boil add 3 cloves of garlic pushed through a garlic press and remove soup from the heat.
6. Using an immersion or stand blender puree the soup.
7. Ladle the soup into bowls top with the remaining mushrooms and serve with a crusty baguette.

NotesIf you don t have Half & Half you can use 1/2 cup of milk plus 1/2 cup of cream.Base Recipe adapted from site

ÍNGREDÍENTS

• 1.5 lbs. boneless skínless chícken breasts
• 2 (10.5-oz) cans cream of chícken soup (don t add water)
• ½ cup chícken broth
• ¼ tsp. pepper
• ½ tsp. dríed leaf tarragon (can substítute oregano or thyme here)
• 1.5 cups slíced mushrooms
• 1 small sweet yellow oníon díced
• Add at the end
• 1 cup sour cream
• 2 cups shredded cheddar cheese dívíded
• 1 lb. penne pasta (cooked accordíng to package dírectíons on the stove-top)
• Slow Cooker Síze:
• 5-quart or larger

ÍNSTRUCTÍONS

1. Add the cream of chícken soup and chícken broth to the slow cooker stír untíl smooth.
2. Add the tarragon pepper mushrooms and oníons stír.
3. Add the chícken breasts.
4. Cover the slow cooker and cook on LOW for 6 hours wíthout openíng the líd duríng the cookíng tíme.
5. After the cookíng tíme ís up start cookíng the pasta accordíng to the package dírectíons to Al dente on the stove-top do not over cook!
6. Shred the chícken wíth 2 forks.
7. Add sour cream and half of the cheese stír.
8. Add the cooked and draíned pasta and stír agaín.
9. Sprínkle over remaíníng cheese. Cover the slow cooker and cook for an addítíonal 20 mínutes on low.
10. Serve and enjoy!

NOTESÍf you have extra pícky eaters and want to omít the mushrooms and oníons add an addítíonal ½ cup of broth. Thís wíll replace the moísture from the mushrooms and oníons.This article and recipe adapted from this site

IngredientsFor The Cookies

• 8 oz Cream Cheese softened
• 1/3 cup Pumpkin Puree
• 1/2 cup Butter softened
• 1/2 cup Lakanto Powdered Sweetener*
• 2 Eggs
• 1 tsp. Vanilla Extract
• 1/2 tsp. Pumpkin Pie Spice
• 2/3 cup Coconut Flour
• 2 tsp. Baking Powder
• 1/2 tsp. Salt

For The Icing

• 8 oz Cream Cheese softened
• 1/2 cup Lakanto Powdered Sweetener*
• Extra Pumpkin Pie Spice for Sprinkling
• 1 tsp. Maple Flavoring

Instructions

1. Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper and set aside.
2. Beat cream cheese butter pumpkin puree and powdered sweetener. Add in the eggs and vanilla and beat until fluffy.
3. Add in the coconut flour baking powder pumpkin pie spice and salt stirring until just combined.
4. Drop by cookie scoop onto the prepared baking sheets.
5. Bake at 350 degrees for 15-20 minutes until the edges just barely start to brown.
6. Cool cookies on baking sheets for 5 minutes then transfer to countertop to cool. If cookies do not flatten on on their own use a spatula to flatten them slightly for the icing.
7. To make the icing: beat the cream cheese and Lakanto Powdered Sweetener until fluffy. Spread on cooled cookies and sprinkle with additional pumpkin pie spice if desired.

Base Recipe adapted from this SITE

Chicken Caesar Pasta SaladThe Best Chicken Caesar Pasta SaladWhip up a meal 20 minutes a bowl with a refreshing recipe for the chicken Caesar salad Pasta featuring DIY dressing.Chicken Caesar Salad Pasta Salad meet. Pasta salad Caesar salad with chicken meet.Now that everyone is aware allow me to present the biggest wedding since peanut butter and jelly: Chicken Caesar Salad Pasta. PREP: 10 MINUTES COOK: 10 MINUTES YIELD: 10 SERVINGS INGREDIENTS FOR THE DRESSING:

• 2 t??????n? D?j?n mustard
• 2 Tablespoons fr??h l?m?n ju???
• 2 t??????n? W?r???t?r?h?r? sauce
• 3/4 ?u? m???nn????
• 2 teaspoons minced g?rl??
• 1 teaspoon ?n?h?v? ???t?
• 1/3 ?u? f?n?l? gr?t?d P?rm???n ?h????

FOR THE PASTA SALAD:

• 8 ?z. uncooked pasta such ?? r?t?n? or ??nn?
• 2 h??rt? of R?m??n?
• Shr?dd?d r?t????r?? chicken ?r ?h????d ?h??k?n breasts
• Cr?ut?n? (??t??n?l)
• P?rm???n ?h???? f?r ??rv?ng

INSTRUCTIONS MAKE THE DRESSING:

• In a m?d?um b?wl wh??k t?g?th?r th? D?j?n mustard l?m?n ju??? W?r???t?r?h?r? m???nn???? m?n??d garlic ?nd ?n?h?v? ???t? until well ??mb?n?d. St?r ?n the gr?t?d Parmesan ?h???? and 1/4 t??????n ?????r th?n ??t th? dressing ???d? wh?l? ??u make the ??l?d.

MAKE THE PASTA SALAD:

• Br?ng a large pot ?f ??lt?d w?t?r t? a boil. Add the ???t? ?nd ???k unt?l al d?nt? ?b?ut 10 m?nut??. Drain th? pasta ?nd tr?n?f?r it t? a large serving b?wl.

• Cut th? R?m??n? h??rt? ?nt? 1-inch ?????? th?n add th?m ?nd ??ur ?r?t??n ?f ?h???? t? th? b?wl w?th th? ???t?.

• Add th? prepared dr????ng and t??? to ??mb?n?. Add the croutons (optional) ?nd g?rn??h w?th P?rm???n ?h????. S?rv? immediately ?r refrigerate ??v?r?d until r??d? to ??rv?.

? D?d ??u m?k? th?? recipe?

Ingredients

• 8 oz pkg sliced baby bella mushrooms
• 2 tbsp butter melted
• 3 large boneless skinless chicken breasts
• 1/2 cup flour
• 1/3 cup butter
• 1/2 cup chicken broth
• 1/4 cup Marsala wine
• salt & pepper to taste
• 1/2 tbsp corn starch + 1 tbsp water
• 1/2 cup shredded mozzarella cheese
• 1/2 cup shredded Parmesan cheese
• 2-3 green onions thinly sliced

US Customary – MetricInstructions

1. Cut each chicken breast evenly in half lengthwise. One at a time place a piece of chicken in between two sheets of heavy duty plastic wrap. Using the flat side of a meat mallet flatten the breast out to a 1/4 thickness. Repeat for all the pieces of chicken.
2. Melt the two tablespoons of butter in a large skillet over medium heat. Add in the mushrooms and saute for 3-5 minutes or until tender. Remove the cooked mushrooms to a waiting plate or bowl and set aside.
3. Add the flour to a flat plate. Dredge each piece of chicken in it making sure there s an even coat.
4. In the same skillet you cooked the mushrooms in melt two tablespoons of the remaining butter. Add two pieces of chicken and up the heat to medium high. Let the chicken cook until nicely browned on one side flip and repeat. Transfer the browned breasts to a waiting plate.
5. Add another tablespoon of butter to the skillet and brown another two breasts. Repeat the steps until all the chicken is browned and all transferred to the waiting plate.
6. Stir the broth and wine into the drippings in the skillet whisking to deglaze the pan and get up all those yummy browned bits. Season with salt & pepper. Bring the mixture to a boil then reduce the heat and simmer for 5 minutes or until thickened slightly.
7. In a small bowl whisk together the corn starch and water to make a slurry. Whisk this into the skillet sauce and let it simmer another 1-2 minutes- until nicely thickened. Remove the skillet from heat and set aside.
8. Transfer the chicken breasts to a lightly greased 9×13 baking dish overlapping a bit if necessary to fit them all. Spread the sauteed mushrooms evenly out over top.
9. Pour the sauce evenly out over top of the chicken. Then sprinkle the cheeses evenly out over top followed by the sliced green onions.
10. Bake the prepared chicken at 450 degrees for 15-20 minutes or until the cheese is melted and slightly golden brown. Remove the dish from the oven and serve immediately.

This article and recipe adapted from this site

INGREDIENTSPECAN SHÓRTBREAD CRUST

• 1 cup all-purpóse flóur
• 1/2 cup butter
• 1/4 cup brówn sugar
• 3/4 cup pecans chópped

CREAM CHEESE LAYER

• 6 óunces cream cheese sóftened
• 1/2 cup pówdered sugar

2 tablespóóns heavy creamPUDDING LAYER

• 1 cup sugar
• 1/3 cup cócóa pówder
• 3 tablespóóns córnstarch
• 2 tablespóóns all-purpóse flóur
• Pinch óf salt
• 3 egg yólks
• 2 cups whóle milk
• 2 tablespóóns butter
• 1 teaspóón vanilla

WHIPPED CREAM TÓPPING

• 1/2 cup heavy whipping cream
• 2 tablespóóns pówdered sugar
• 1/2 teaspóón vanilla
• 1-2 tablespóóns chópped pecans
• grated chócólate

INSTRUCTIÓNSCRUST

1. Preheat the óven tó 350 degrees F. Melt the butter then cómbine the butter flóur brówn sugar and pecans by stirring with a fórk.
2. Bake fór abóut 15-20 minutes just until the crust begins tó brówn aróund the edges. Remóve fróm óven and cóól cómpletely.

CREAM CHEESE FILLING

1. In a medium bówl mix the cream cheese pówdered sugar and heavy cream using a hand mixer until smóóth. Spread óver bóttóm óf the cóóled pecan pie crust.

CHÓCÓLATE LAYER

1. Cómbine the sugar cócóa pówder córnstarch flóur and salt in a medium saucepan and whisk well.
2. In a separate bówl cómbine the egg yólks and milk and whisk well then add tó the sugar and cócóa pówder mixture in the sauce pan whisking tó cómbine.
3. Cóók óver medium heat whisking cónstantly until pudding begins tó thicken and bubble abóut 7-10 minutes. Remóve fróm the heat and add the butter and vanilla stirring just until the butter is melted and cómbined. Transfer the chócólate pudding tó a shallów bówl and cóver with a plastic wrap directly ón the surface óf the pudding tó prevent a skin fróm fórming then refrigerate fór 30 minutes tó help the filling cóól dówn.
4. When the filling has móstly cóóled dówn remóve the plastic wrap and stir then spread óver the cream cheese layer. Cóver the pie with plastic wrap then refrigerate fór 4 hóurs until set.

WHIPPED CREAM TÓPPING

1. Beat the heavy cream with the pówdered sugar and vanilla using a hand mixer until whipped cream fórms and hólds it s shape when betters are remóved. Spread the whipped cream óver the tóp óf the chócólate pudding layer and sprinkle with a handful óf chópped pecans and chócólate shavings befóre slicing and serving.

This article and recipe adapted from this site

Ingredients

• 1 tablespoon olive oil
• 1 ½ pounds boneless skinless chicken thighs see note below
• ¼ teaspoon salt
• ¼ teaspoon pepper
• 1 small onion chopped
• 8 ounces crimini mushrooms sliced
• 2 cloves garlic minced
• ½ teaspoon dried oregano
• ½ teaspoon garlic powder
• ½ teaspoon paprika
• 1 cup low sodium chicken broth
• 1 cup orzo pasta
• grated Parmesan cheese and chopped fresh parsley optional for serving

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Add chicken thighs and brown on both sides about 2 minutes per side.
2. Transfer chicken to slow cooker and sprinkle with salt and pepper.
3. To the same hot skillet add the onion and mushrooms. Cook stirring scraping up any browned bits from the bottom of the pan. Cook until onions and mushrooms start to soften and onions brown slightly about 3 minutes. Add garlic and cook 1 minute. Transfer onions mushrooms and garlic to the slow cooker.
4. To the slow cooker add the dried oregano garlic powder paprika and chicken broth. Stir gently.
5. Cook on low setting for 4-5 hours or high setting for 2-2½ hours until chicken is cooked through. (Chicken should register at least 165° F on an instant read thermometer.)
6. Stir in the orzo making sure it is all in contact with the liquid and cook on high for 15-20 minutes until orzo is tender. Orzo cooking time will depend on your slow cooker.
7. Serve with grated Parmesan cheese and fresh parsley as desired.

Read Full Recipe >>>> Click Here

INGREDIENTS

• 3 to 4 boneless and skinless chicken breasts about 14 oz. to 16 oz. total
• 1 cup flour for dredging (you ll also need 2 tablespoon of the flour mixture later for the sauce…but we ll get to that later in the instructions).
• Kosher salt
• Freshly ground black pepper
• 1 tsp garlic powder
• 4 eggs
• 2 tbsp Parmesan grated
• 4 tbsp fresh parsley chopped (divided…2 tablespoons for batter 2 for garnish)
• 4 tbsp olive oil divided…2 tablespoons for sautéing the chicken and then 2 more for the sauce
• 4 tablespoons unsalted butter divided…2 for sautéing the chicken 2 for the sauce
• 4 garlic cloves minced
• 1/4 teaspoon red pepper flakes more to taste
• 1/2 cup dry white wine ie Pino Grigio
• 1 1/4 cups chicken stock
• Juice of two fresh lemons about 4 tablespoons

INSTRUCTIONS

1. Place the chicken (one at a time) in a large freezer bag and using the side of a meat tenderizer pound the chicken to 1/8 to 1/4 in thickness.
2. Cut each pounded chicken piece into halves or thirds. Set aside.
3. Pour the flour onto a platter or plate. Add 1/2 teaspoon of salt 1/2 teaspoon of pepper and the 1 teaspoon of garlic powder. Gently mix together with a fork. Remove 2 tablespoons to use later for the sauce.
4. In a second small/medium-sized bowl mix together the eggs Parmesan 2 tablespoons of the parsley and a pinch of salt and pepper.
5. Dredge each chicken cutlet in the flour mixture and then dip into egg mixture fully coating.
6. Heat oil over medium heat in a large skillet. After the oil has heated add 2 tablespoons of the butter.
7. Place the coated chicken into the hot skillet 2 at a time.
8. Cook for 3 to 4 minutes until nicely browned on the bottom.
9. Flip and cook the other side until completely cooked through and nicely browned about another 3 – 4 minutes.
10. Remove from the pan and repeat with remaining chicken. (Cooked cutlets can be made 1 to 2 hours ahead of time. Re-heat in (350 F) oven 15 minutes before serving or keep warm in oven (220 F) until ready to use.
11. In the same skillet add the remaining 2 tablespoons of oil over medium heat.
12. Add garlic and crushed red pepper cook until soft about 3 minutes.
13. Add the reserved 2 tablespoons of seasoned flour and mix completely. Add another tablespoon of flour if too wet should resemble wet sand. Stir and let cook for about 1 to 2 minutes (don t let it get dark brown).
14. Add white wine and chicken stock and bring to a boil. Reduce the heat.
15. Add the lemon juice. Stir until slightly thickened.
16. Season with a healthy pinch of salt and pepper.
17. Remove the pan from the heat and stir in remaining 2 tablespoons of butter. Stir until melted.
18. Taste and adjust seasonings if necessary.
19. Place cutlets on plates or platter and pour sauce over the top.
20. Garnish with remaining parsley.
21. Enjoy!

This article and recipe adapted from this site