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Doritos Taco Salad

by Sheryl July 5, 2022

written by Sheryl

Prep Time: 20 mins | Cook Time: 20 mins | Total Time: 40 mins | Yield: 4 Servings

In just about 40 minutes, this Doritos Taco Salad is ready for serving! This is the most requested food in our house that’s why I always make sure that I have all the ingredients ready! This recipe has been satisfying our hunger for several years now! Allow me to share it with you today. I promise you that you will not be disappointed at all! The nacho cheese Doritos chips are the true winner in this salad. Try this recipe now and taste it yourself. Enjoy!

Ingredients:

1 ½ c nacho cheese Doritos, broken into bite-size pieces
1 c Catalina dressing OR use your favorite salad dressing (we like to eat this with ranch dressing too)
1 large tomato, chopped OR sliced cherry tomatoes
3 to 4 Romaine lettuce hearts, rinsed then chopped
1/2 c shredded cheddar cheese
1 lb. lean ground beef
fresh cilantro, optional
1 c black beans, rinsed
1 packet (1 oz.) taco seasoning

Directions:

1. Place a large skillet on the stove and turn the heat to medium-high.

2. Add the ground beef, then cook for a few minutes until crumbly and brown. Discard any accumulated fat.

3. Add water and taco seasoning, then stir until well blended. Allow the mixture to boil.

4. Turn the heat down to low, then simmer everything for about 10 minutes.

5. Remove the skillet from the heat and allow the mixture to cool.

6. Add tomato, chopped lettuce, cheese, and black beans into a large serving bowl. Stir until well blended.

7. Transfer the meat mixture into the bowl with the salad, then toss everything until well combined.

8. Serve with Doritos chips and enjoy!

Note:

You can chill this Doritos Taco Salad first before serving.

You can add your favorite dressing to this recipe.

Don't forget to like & share this recipe with your friends, I appreciate your help & support, and if you would like to see more recipes check out the next page!

July 5, 2022 0 comment

Healthy Carrot Cake Oatmeal Cookies

by Sheryl July 5, 2022

written by Sheryl

Yield: 14 Servings

These heavenly cookies are the most comforting treats I have ever had! This recipe is just too perfect that’s why I decided to share it with you! The combination of all the ingredients is so great that made this recipe extra special. Enjoy!

Ingredients:

¾ c (68g) grated carrots (about 1 smallish medium, peeled first!)
½ c (120mL) pure maple syrup
1 large Egg, room temperature
2 tablespoons (28g) coconut oil or unsalted butter, melted and cooled slightly
1 ½ teaspoon baking powder
1 ½ teaspoon ground cinnamon
1 teaspoon vanilla extract
1 c (100g) instant oats (measured like this and gluten-free if necessary)
⅛ teaspoon salt
¾ c (90g) whole wheat or gluten-free flour (measured like this)

Directions:

1. Add flour, oats, cinnamon, salt, and baking powder into a mixing bowl. Whisk until well incorporated.

2. In another mixing bowl, add vanilla, coconut oil, and egg. Whisk until well blended.

3. Add the maple syrup, then stir until well blended.

4. Transfer the flour mixture into the bowl with the egg mixture, then stir until well mixed. Stir in the carrots.

5. Cover the dough with plastic wrap.

6. Place the dough inside the fridge to chill for about half an hour.

7. Prepare the oven and preheat to 325 degrees F.

8. Line with parchment paper a baking sheet.

9. Scoop the cookie dough, then drop each onto the prepared baking sheet. Use a spatula to gently flatten each cookie dough.

10. Place the baking sheet inside the preheated oven and bake the cookies for about 12 to 15 minutes or until done.

11. Remove the cookies from the oven and allow them to rest for about 15 minutes at room temperature.

12. Serve and enjoy!

Notes:

Feel free to use honey in exchange for maple syrup.

You can use margarine instead of butter or coconut oil.

Make sure that the eggs are at room temperature before mixing them.

Place any leftovers in an airtight container, then place them on the counter. They can last up to 1 week.

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July 5, 2022 0 comment

All Recipes Appetizers

Tandoori Chicken Burgers

by Sheryl July 5, 2022

written by Sheryl

Prep Time: 15 mins | Cook Time: 10 mins | Total Time: 25 mins | Yield: 6 Servings

These spectacular Tandoori Chicken Burgers will become your favorite after one bite, for sure! In just 25 minutes, you can have the most refreshing burgers ever! Cucumbers, red onions, cilantro, yoghurt sauce, and a lot more! I promise you that this will be the best decision you will ever make today! Just follow these easy steps for they will guide you to perfection. You don’t need to worry about leftovers because I assure you, there won’t be any! Whether you are having guests over or just a simple family dinner, these bad boys will make you feel satisfied. Enjoy!

Ingredients:

red onion, sliced thinly
2 tsp cumin
1/2 tsp ground cardamom
1/4 tsp cayenne pepper
1 1/2 lbs. of ground chicken breast
1 tbsp paprika
3 tbsp grated fresh ginger
cucumber
cilantro
2 tbsp lemon juice
4 green onions
Naan bread
salt and pepper to taste

To make the Yogurt Sauce:

2 tsp cumin
salt and pepper
1 tbsp fresh lemon juice
1 tbsp fresh mint, chopped
1 small container of fat-free plain Greek yoghurt

Directions:

1. In a large mixing bowl, add the ground chicken and the spices. Use your clean hands to mix everything until well incorporated. Shape the mixture into 4 even patties.

2. In a separate mixing bowl, add the yoghurt sauce.

3. Prepare the red onions, cilantro, and cucumbers by slicing them into pieces.

4. Prepare the grill and preheat to medium-high.

5. Add the patties over the preheated grill, then cook for 3 minutes on each side or until done.

6. Warm the naan bread onto the grill for a few minutes.

7. Add red onion slices, cilantro, and cucumbers over the burgers.

8. Pour the yoghurt sauce on top of each burger.

9. Serve and enjoy!

Nutrition Facts:

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July 5, 2022 0 comment

All Recipes Dinner

SHRIMP PESTO PASTA WITH SPINACH AND MUSHROOMS

by Sheryl July 5, 2022

written by Sheryl

Prep Time: 25 mins | Cook Time: 20 mins | Total Time: 45 mins | Yield: 3 Servings

Pasta, shrimp, mushrooms, and a lot more! This spectacular noodle dish will surely satisfy all your cravings today! In less than an hour, this noodle dish is ready for serving. Enjoy!

Ingredients:

a drizzle of olive oil
6 tablespoons homemade or store-bought pesto
1/2 c freshly grated Parmesan cheese plus extra to garnish
1/4 c milk or cream
3-4 c farfalle (bow-tie) pasta
2-3 cloves of garlic (minced)
1/4 teaspoon onion powder
1/4 teaspoon paprika
salt and pepper to taste
2.5 ounces of baby spinach leaves
1/4 teaspoon garlic powder
8 ounces sliced baby portobello mushrooms
a pinch of red pepper flakes [optional]

for the shrimp:

1/4-1/2 teaspoon dried parsley
1/4 teaspoon garlic powder
1-2 tablespoons butter
1/8 teaspoon paprika
21 jumbo shrimp (thawed if frozen)
salt and pepper to taste
1/8 teaspoon onion powder
1/4 teaspoon Cajun seasoning blend (optional)

Directions:

1. Place a large non-stick pan on the stove and turn the heat to medium.

2. Add a bit of oil and allow it to become hot.

3. Add the garlic, mushrooms, and spinach. Sauté for a few minutes or until aromatic and soft.

4. Refer to the directions provided on the package of the pasta on how to cook it. Drain and put it back into the pot.

5. Add pesto over the pasta, then toss until well coated.

6. In the pan with the wilted spinach, add milk and stir until well blended.

7. Turn the heat down to low, then add garlic powder, Parmesan cheese, paprika, salt, pepper, and onion powder. Stir until well blended and allow the cheese to melt.

8. Add the sauce on top of the pesto noodles, then toss until well combined.

9. Place the pot on the stove and turn the heat to low.

10. Cook the shrimp in butter, then put them into the pasta.

11. Garnish each serving with red pepper flakes and Parmesan cheese.

12. Serve and enjoy!

Nutrition Facts:

Calories: 519 kcal, Carbohydrates: 54g, Protein: 28g, Fat: 22g, Saturated Fat: 8g, Cholesterol: 131mg, Sodium: 944mg, Potassium: 582mg, Fiber: 4g, Sugar: 5g, Vitamin A: 3312IU, Vitamin C: 11mg, Calcium: 370mg, Iron: 3mg

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July 5, 2022 0 comment

All Recipes Dinner

Crustless Spinach Cheese Pie

by Sheryl July 5, 2022

written by Sheryl

Prep Time: 2 mins | Cook Time: 30 mins | Total Time: 32 mins | Yield: 8 Slices

This Crustless Spinach Cheese Pie is a must-try! This is a low-carb diet food that you can enjoy in just 30 minutes! All you need for this are these simple ingredients and easy steps. This is my ultimate comfort food! I got this recipe a couple of years ago, and I’m still in love with it to this day! Don’t waste another minute not knowing how delicious this pie is! Invite your friends over and surprise them with this spectacular treat. Enjoy!

Ingredients:

1 tsp dried minced onion
¼ tsp garlic powder
2 ½ c cheese of any kind (I used a fiesta blend)
salt and pepper to taste
10 oz. frozen spinach, thawed, squeezed, and drained (or use wilted down fresh)
5 Eggs, beaten

Directions:

1. Prepare the oven and preheat to 190 degrees C or 375 degrees F.

2. Apply cooking spray to a 9-inch pie pan.

3. In a mixing bowl, add minced onion, garlic powder, cheese, beaten eggs, spinach, salt, and pepper. Stir everything until well blended.

4. Transfer the mixture to the prepared pie pan and spread it evenly.

5. Place it inside the preheated oven and bake for about 30 minutes or until done.

6. Remove the pie from the oven and allow it to rest for a few minutes at room temperature.

7. Serve and enjoy!

Notes:

Feel free to use a 9×13-inch pie pan for this recipe.

You can use kale in exchange for spinach.

Place any leftovers in an airtight container, then place them inside the fridge. Reheat in the microwave.

Feel free to use your preferred type of cheese for this recipe. I suggest using a quick melt cheese.

Nutrition Facts:

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July 5, 2022 0 comment

All Recipes Appetizers

Salmon Patties Recipe

by Sheryl July 5, 2022

written by Sheryl

Prep Time: 10 mins | Cook Time: 30 mins | Total Time: 40 mins | Yield: 14 Patties

Crispy salmon patties that are super delicious and ready in just 40 minutes! This recipe is what you just might need today. Invite your friends over and surprise them with these heavenly treats. Enjoy!

Ingredients:

1 1/2 teaspoons Garlic salt, I used Lawry’s Brand, to taste
1 medium yellow onion, 1 c, finely diced
2 large eggs, lightly beaten
3 tablespoons mayonnaise
1/2 red bell pepper, seeded and diced
3 tablespoons Olive oil, divided
1-pound fresh salmon filet
1 c Panko bread crumbs
1 teaspoon Worcestershire sauce
1/4 c parsley, finely minced
1/2 teaspoon Black pepper, or to taste
3 tablespoons unsalted butter, divided

Directions:

1. Prepare the oven and preheat to 218 degrees C or 425 degrees F.

2. Line with parchment paper onto a rimmed baking sheet.

3. Lay the salmon skin-side down in the middle of the prepared baking sheet.

4. Drizzle olive oil over the salmon, then sprinkle garlic salt and black pepper on top to season.

5. Place the baking sheet inside the preheated oven and bake the salmon for about 10 to 15 minutes or until done.

6. Remove the salmon from the oven, then use two forks to flake. Remove the skin and any bones.

7. Place a skillet on the stove and turn the heat to medium.

8. Add 1 tablespoon of butter and olive oil, then allow them to become hot.

9. Add bell pepper and onion, then sauté for about 7 minutes or until soft and translucent. Turn off the heat.

10. Add the salmon flakes, 1 cup breadcrumbs, sauteed veggies, 1 tsp Worcestershire sauce, 3 tbsp mayonnaise, 2 beaten eggs, 1/4 cup chopped parsley, 1/4 cup chopped parsley, 1/4 tsp black pepper, and 1 tsp garlic into a mixing bowl. Stir everything until well blended. Shape the mixture into patties.

11. Place a non-stick pan on the stove and turn the heat to medium.

12. Add 1 tbsp butter and 1 tbsp oil, then allow them to become hot.

13. Add the salmon patties into the hot pan, then cook each side for about 3 minutes or until they turn golden brown.

14. Remove the salmon patties from the pan and transfer them onto a clean plate lined with paper towels to drain excess oil.

15. Serve and enjoy!

Nutrition Facts:

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July 5, 2022 0 comment

All Recipes Dinner

Smothered Tamale Pie

by Sheryl July 5, 2022

written by Sheryl

Prep Time: 10 mins | Cook Time: 40 mins | Total Time: 50 mins | Yield: 8 Servings

Cheesy, meaty, and hard to resist! This Smothered Tamale Pie will be the best pie you will ever have! I’m sure you and your loved ones are going to enjoy every bite of this. Try it now!

Ingredients:

1 tablespoon extra-virgin olive oil
1 large Egg
1 box corn muffin mix (such as JIFFY)
1 onion, chopped
1 cup shredded cheddar
1 cup shredded Monterey jack
1 teaspoon ground cumin
1/2 cup sour cream
1/3 cup red enchilada sauce
1 teaspoon chili powder
1/2 cup canned creamed corn
Kosher salt
Freshly ground black pepper
2 cloves garlic, minced
1 pound of ground beef
Cooking spray

Directions:

1. Prepare the oven and preheat to 200 degrees C or 400 degrees F.

2. Apply cooking spray to a large oven-proof skillet.

3. Add sour cream, egg, creamed corn, and muffin mix into a mixing bowl. Whisk until well blended.

4. Pour the egg mixture into the prepared skillet and spread it evenly.

5. Place the skillet inside the preheated oven and bake for about 20 minutes or until golden brown. Remove from the oven and allow it to cool for a few minutes.

6. Place a separate skillet on the stove and turn the heat to medium.

7. Add oil and allow it to become hot.

8. Add onion, salt, pepper, cumin, and chili powder. Saute for 5 minutes or until soft.

9. Add garlic and sauté for a minute or until aromatic.

10. Add the ground beef, then cook for a few minutes until crumbly and brown. Discard any accumulated grease.

11. Use a fork to poke the cornbread.

12. Pour enchilada sauce on top of the cornbread and spread it evenly.

13. Top the bread with cheeses and beef.

14. Cover the Smothered Tamale Pie with aluminium foil, then place it inside the preheated oven and bake for 20 minutes.

15. Remove the foil cover and broil for 5 more minutes or until the cheese has melted completely.

16. Serve and enjoy!

Don't forget to like & share this recipe with your friends, I appreciate your help & support, and if you would like to see more recipes check out the next page!

July 5, 2022 0 comment

All Recipes Dinner

Sun-Dried Tomato, Spinach, and Bacon Chicken

by Sheryl July 5, 2022

written by Sheryl

Prep Time: 20 mins | Cook Time: 40 mins | Total Time: 1 hr | Yield: 4 Servings

Simply amazing! This Sun-Dried Tomato, Spinach, and Bacon Chicken dish are to die for, I’m telling you! I have never enjoyed chicken breast like this before!

Ingredients:

Baked Chicken Breasts:

0.5 ounces Italian Dressing mix packet (half the packet)
1.5-pound chicken (4 small chicken breasts or 2 large chicken breasts, sliced horizontally in half)
1 tbsp butter

Creamed Spinach:

⅔ c half and half
⅛ tsp salt
4 garlic cloves, minced
⅔ c mozzarella cheese, shredded
6 ounces baby spinach fresh
1 tbsp vegetable oil

Other Ingredients:

4 slices of bacon cooked
¼ c sun-dried tomatoes, drained of oil, chopped into smaller bites
4 slices Pepper Jack cheese or Monterey cheese with jalapenos

Directions:

1. Prepare the oven and preheat to 190 degrees C or 375 degrees F.

2. Brush the bottom of a baking dish with butter.

3. Sprinkle the Italian salad dressing mix over the chicken, then toss until well coated.

4. Lay the chicken breasts onto the prepared baking and arrange them in a single layer.

5. Place the baking dish inside the preheated oven and bake the chicken for about 20 minutes.

6. Remove the chicken breasts from the oven.

For the Creamed Spinach:

1. Place a large skillet on the stove and turn the heat to medium.

2. Add 1 tbsp of vegetable oil and allow it to become hot.

3. Add the spinach into the hot skillet, then cook for about 2 minutes or until wilted completely. Transfer the wilted spinach onto a clean plate.

4. In the empty skillet, add half & half and minced garlic, then allow the mixture to boil.

5. Add the shredded mozzarella cheese, then stir until well blended.

6. Turn the heat down to low, then simmer the mixture for a minute or until the texture becomes thick.

For the Smothered Chicken Breasts:

1. Add the sun-dried tomatoes, pepper jack cheese, chopped bacon, and creamed spinach on top of each chicken breast.

2. Bake the chicken for 20 more minutes.

3. Serve and enjoy!

Nutrition Facts:

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July 5, 2022 0 comment

All Recipes Dinner

Creamy Crack Chicken Soup

by Sheryl July 5, 2022

written by Sheryl

Prep Time: 10 mins | Cook Time: 15 mins | Total Time: 25 mins | Yield: 10 Servings

This Creamy Crack Chicken Soup is so comforting! Perfect for rainy days when everyone is around! Try this recipe now. Enjoy!

Ingredients:

1/2 tsp garlic powder
1/2 tsp onion powder
1 c shredded cheddar cheese
1 small yellow onion, diced
4 to 6 c low sodium chicken broth
3 cloves garlic, minced
1 package (8 oz.) softened cream cheese
4 slices of bacon, diced
1 tbsp butter
1/2 tsp dried chives
1 bay leaf
3 to 4 c of baby spinach
1/4 c heavy cream
1/2 tsp dried dill weed
4 c cooked shredded chicken
sliced green scallions, for garnish
salt and fresh ground pepper, to taste

Directions:

1. Place a Dutch oven on the stove and turn the heat to medium-high.

2. Add the bacon slices, then cook for a few minutes until crispy and brown.

3. Transfer the crispy bacon onto a clean plate. Leave the accumulated bacon fat in the Dutch oven.

4. In the same Dutch oven, add butter and allow it to melt.

5. Add the onions, then sauté for about 3 minutes or until translucent.

6. Add garlic, then sauté for a minute or until aromatic.

7. Pour in chicken broth, then scrape the bottom of the pot to get the stuck browned bits.

8. Sprinkle salt, pepper, onion powder, garlic powder, chives, and dill weed to taste.

9. Add the bay leaf, then allow the mixture to boil.

10. Reduce the heat to medium-low, then simmer the mixture for 5 more minutes.

11. Add the shredded chicken, then stir until well blended and cook for another 5 minutes.

12. Add cream cheese, then stir until well blended. a

13. Add shredded cheese, then stir until well blended.

14. Add the baby spinach, then stir and cook for about 2 minutes.

15. Add heavy cream, salt, and pepper. Stir until well blended. Discard the bay leaf.

16. Ladle the soup into serving bowls, then top each with the bacon and scallions.

17. Serve and enjoy!

Nutrition Facts:

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July 5, 2022 0 comment

All Recipes Appetizers

GARLIC PARMESAN ROASTED POTATOES

by Sheryl July 5, 2022

written by Sheryl

Prep Time: 10 mins | Cook Time: 1 hr | Total Time: 1 hr 10 mins | Yield: 4 Servings

If you are having people over or just a simple family dinner, then you have got to give this recipe a try! These Garlic Parmesan Roasted Potatoes are the best side dish you will ever have! Ready in just about an hour, this recipe is surely a must-try! You can forget about the main course because I’m pretty sure that you will be satisfied with the side dish alone! Anyway, don’t forget to share this recipe with your peers as well. Enjoy!

Ingredients:

2 tbsp olive oil
1/3 c freshly grated Parmesan
1 tsp dried thyme
5 cloves garlic, minced
1/2 tsp dried oregano
1 medium red onion
2 tbsp chopped parsley leaves
1 large sweet potato
1 large yellow potato
2 tbsp unsalted butter
Salt and freshly ground black pepper, to taste
1/2 tsp dried basil

Directions:

1. Prepare the oven and preheat to 210 degrees C or 425 degrees F.

2. Wash the potatoes with water, then pat them dry. Slice into 1/4-inch cuts. Slice the onion as well.

3. Apply cooking spray to a baking pan.

4. Arrange the potato and onion slices alternately into the prepared baking pan.

5. Add olive oil, Parmesan cheese, melted butter, minced garlic, salt, pepper, and herbs into a mixing bowl. Whisk until well blended.

6. Brush the potatoes and onions with the butter mixture.

7. Place the baking pan inside the preheated oven and bake for about an hour or until done.

8. Remove from the oven and sprinkle more Parmesan cheese and freshly chopped parsley on top to garnish.

9. Serve right away and enjoy!

Note:

You can add more onions and potatoes, depending on the baking pan you are using.

Place any leftovers in an airtight container, then place them inside the fridge.

Don't forget to like & share this recipe with your friends, I appreciate your help & support, and if you would like to see more recipes check out the next page!

July 5, 2022 0 comment

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