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Making omelets in our waffle iron is so much easier! Eggs come out evenly and fully cooked and you can walk away a...

  • 2 to 3 eggs
  • 2 to 3 tablespoons milk
  • Dash garlic powder
  • Dash onion powder
  • Dash basil
  • Dash oregano
  • Salt and Pepper, to taste
  • Preferred fillings of choice, grated cheese, tomatoes, ham, etc.
4.6/5 (18 Votes)

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Turkey chili with taco seasoning, beans, and pasta shells topped with cheese – this is pure comfort in a bowl and...

  • HOMEMADE TACO SEASONING:
  • 1 1/2 teaspoon garlic powder
  • 1 1/2 teaspoon cumin
  • 1 teaspoon kosher salt
  • 1 1/2 teaspoon chili powder
  • 1 1/2 teaspoon paprika
  • 1/2 teaspoon oregano
  • CHILI:
  • 1 1/3 pounds 93% lean ground turkey
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 red bell pepper, chopped
  • 1 can (10-ounce) rotel tomatoes with green chilies
  • 1 can (14 1/2-ounce) pink or red beans, drained
  • 8 ounces tomato sauce
  • 1/2 can (8-ounce) fat-free refried beans
  • 1 can (15-ounce) reduced sodium chicken broth*
  • 1 3/4 cups water
  • 8 ounces DeLallo Gluten Free shells (or DeLallo whole wheat)
  • 3/4 cup part-skim sharp cheddar cheese, shredded*
  • 2 tablespoons fresh cilantro, chopped
  • 2 tablespoons scallions, chopped
4.7/5 (10 Votes)

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Say goodbye to takeout and say hello to this quick and easy healthy chicken fried brown rice recipe

  • 3 cups cooked long-grain brown rice
  • 3/4 pound bonelss skinless chicken breasts, diced into 3/4-inch pieces
  • 1 tablespoon sesame oil, divided
  • 1 tablespoon canola oil, divided
  • 1 1/3 cups frozen peas and carrots blend
  • 3 green onions chopped
  • 2 cloves garlic, minced
  • 2 large eggs
  • 3 tablespoon low-sodium soy sauce
  • Salt and freshly ground black pepper
  • Sriracha, for serving (optional)
4.5/5 (27 Votes)

By

Dredge the chicken thighs in flour

  • 2 Boneless and Skinless chicken thighs
  • All-purpose flour
  • Canola oil
  • 1/2 lb. Deli ham slices
  • 1/2 lb. Deli Swiss cheese
  • 1 sliced fresh tomato
  • Mezzetta Tri-color Roasted Sweet Bell Pepper Strips
  • Mezzetta Hot Cherry Peppers
  • Butter
  • 4 slices European style bread
4.6/5 (16 Votes)

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For the Chicken & Marinade: Combine all of the above in a covered pot and refrigerate for at least one hour or up ...

  • For the Marinade:
  • 10 bone-in chicken thighs with skin on
  • 2 inch piece of fresh ginger – grated
  • 4-5 cloves of garlic chopped
  • 1/2 cup of Italian parsley – chopped
  • Juice and zest of 2 limes
  • 3 - 4 tbs. canola oil
  • 1/2 tsp. salt
  • 1/2 tsp. black pepper
  • 1 tsp. ground cumin
  • 1 tsp. sugar
  • 1/2 tsp. cinnamon
  • For the Escarole Salad:
  • 1 head escarole – cleaned and torn
  • 1 red onion – sliced thin
  • 1/2 can - pitted black olives
  • 2 vine ripe tomatoes – sliced
  • Grated Romano or Parmesan cheese
  • Salt
  • Black pepper
  • Balsamic vinegar
  • Olive oil
4.7/5 (10 Votes)

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http://low-carb-news.blogspot

  • Garnishes:
  • 3/4 cup Gluten-Free Bake Mix, (175 mL)
  • 1/2 cup grated Parmesan cheese, (60 mL)
  • (not the fresh kind)
  • 3/4 tsp salt (3 mL)
  • 1/2 tsp Italian seasoning (see below in Helpful Hints) (2 mL)
  • 1/4 tsp black pepper (1 mL)
  • 3 eggs
  • 1 tbsp water (15 mL)
  • 4 large chicken breasts
  • Light-tasting olive oil, for frying
  • Lemon wedges
  • Chopped parsley
4.6/5 (16 Votes)

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These adorably delicious Mini Pumpkin Spice Donuts are gluten-free, vegan, and make a great breakfast any day of th...

  • GLUTEN-FREE FLOUR BLEND:
  • 1 cup, plus 1 teaspoon brown rice flour, separated
  • 1 cup, plus 2 tablespoons almond flour, separated
  • 3/4 cup potato starch
  • 1/4 cup tapioca starch
  • EGG SUBSTITUTE MIXTURE:
  • 3/4 teaspoon Ener-G Egg Replacer
  • 1 tablespoon warm water
  • 3/4 teaspoon baking powder
  • 1 1/2 tablespoons pumpkin puree
  • DONUTS:
  • 3/4 cup and 2 teaspoons gluten-free flour blend
  • 1/3 cup and 1 tablespoon ground jaggery sugar or other unrefined sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • egg substitute mixture
  • 1/3 cup almond milk or other non-dairy milk
  • 1 tablespoon apple butter
  • 1 1/2 teaspoons olive oil
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon pumpkin spice
  • CINNAMON SUGAR:
  • 1 teaspoon ground cinnamon
  • 3 tablespoons organic sugar
4.6/5 (16 Votes)

By

Fabio Viviani

  • 12 to 14 baby red potatoes, cleaned
  • 3 large carrots, peeled
  • 2 tablespoons extra virgin olive oil, plus more for drizzling
  • kosher salt and fresh ground black pepper
  • 2 lemons
  • 3 sprigs fresh oregano
  • 1 sprig fresh thyme
  • 2 cloves garlic, minced
  • 2 chicken breast halves, bone-in, skin-on
  • 3/4 cup chicken broth
4.5/5 (11 Votes)

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Easy to make with only three ingredients, this fiesta chicken recipe is perfect for a weekday dinner

  • 1 jar of salsa (16-ounce)
  • 1 can of Campbell's Condensed Cheddar Soup
  • 2.5 pounds boneless chicken
4.6/5 (17 Votes)

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Published: January 28, 2013 Source: domesticallydreaming

  • Essence (Emeril's Creole Seasoning):
  • Ingredients
  • /2 cup all-purpose flour
  • 1 tablespoon Essence, recipe follows
  • 2 (6 to 8-ounce) boneless, skinless chicken breasts, cut in halves and pounded thin
  • 1 tablespoon olive oil
  • 4 tablespoons butter
  • 3 cups sliced mushrooms (cremini, oyster, shiitake)
  • 3/4 cup Marsala
  • 1 cup chicken stock
  • Salt and freshly ground black pepper
  • Chopped chives, for garnish
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried leaf oregano
  • 1 tablespoon dried thyme
  • Combine all ingredients thoroughly and store in an airtight jar or container.
4.5/5 (26 Votes)

By

Place all ingredients in crockpot and cook for 4-5 hours on low

  • 2 lbs chicken (thighs or breast or combo)
  • 4-5 lemons (Zest of 2 juice of all)
  • 6-8 cloves garlic, minced
  • 8-10 basil leaves, chopped
  • sea salt and pepper
  • 1-2 T. thickener (kuzu root, cornstarch, etc.)
4.7/5 (10 Votes)

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If you love a hearty chili, with plenty of ground beef and pinto beans-- chunks of tomato and a perfect balance of ...

  • For the Mexican Seasoning:
  • 1 pound bag pinto beans
  • 2 pounds of ground beef (80% lean recommended)
  • 1 onion, diced
  • 2 garlic cloves, finely minced
  • 2 tablespoons Mexican seasoning (recipe below)
  • 1 large (14.5 oz.) can diced tomatoes (low salt, preferred)
  • 1 large (15 oz.) can tomato sauce
  • 2 Tablespoons tomato paste (TIP: Freeze the remaining tomato paste for future use)
  • 1 large can (7 oz.) diced mild green chilis (not jalapeno)
  • 1 cup salsa (heat level of your choice) or make my homemade version
  • 1/4 cup corn meal (optional to thicken chili) mixed with water
  • salt
  • 2 Tbsp. chili powder
  • 2 Tbsp. garlic powder
  • 2 Tbsp. ground cumin
  • 2 Tbsp. oregano
  • For homemade salsa:
  • (optional, this makes about 32 oz)
  • 1 can (28 Ounce) Whole Tomatoes With Juice
  • 2 cans (10 Ounce) Rotel (diced Tomatoes And Green Chilies)**
  • 1 can canned mild green chili works fine, if you can't find Rotel tomatoes)
  • 1/4 cups Chopped Onion (I used red)
  • 1 clove Garlic
  • 1 whole Jalapeno, Quartered And Sliced Thin (use 1/2 for a milder version)
  • 1/4 teaspoons Sugar
  • 1/4 teaspoons Salt
  • 1/4 teaspoons Ground Cumin
  • 1/2 cups Cilantro (more To Taste!)
  • 1/2 whole Lime Juice
4.5/5 (31 Votes)

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