delightful No-Bake Avocado Lime Cheesecake

 

Ingredients:

• 1 1/2 cups graham cracker crumbs

• 1/2 cup unsalted butter, melted

• 3 ripe avocados, peeled and pitted

• 1 cup cream cheese

• 1/2 cup sweetened condensed milk

• Zest and juice of 2 limes

• 1 tsp vanilla extract

• 1/4 cup powdered sugar

• A pinch of salt

• Whipped cream and lime slices for garnish (optional)

Directions:

. In a mixing bowl, combine graham cracker crumbs and melted butter. Press this mixture into the bottom of a springform pan to create the crust. Refrigerate while you prepare the filling.

. In a food processor, blend avocados, cream cheese, sweetened condensed milk, lime zest, lime juice, vanilla extract, powdered sugar, and a pinch of salt until smooth.

. Pour the avocado-lime mixture onto the prepared crust. Smooth the top with a spatula.

. Refrigerate for at least 4 hours or until the cheesecake is set.

. Before serving, garnish with whipped cream and lime slices if desired.

. Enjoy your guilt-free, no-bake avocado lime cheesecake! 

Boil Potatoes And Slice Them

 

Boil Potatoes And Slice Them. Arrange With Meatballs And Cheese And Bake For A Delicious French Treat

Ingredients

3 large potatoes

1 chopped white onion

1.6 pounds (750 grams) ground beef

1 tablespoon (15 ml) paprika

1 cup (100 grams) shredded mozzarella

1 cup (250 ml) basic béchamel sauce

Salt and pepper to taste

Chopped fresh parsley

For the béchamel sauce:

4 cups (1 liter) milk

5 tablespoons (75 grams) butter

4 tablespoons (48 grams) flour

2 teaspoons (10 ml) salt

½ teaspoon (3 ml) nutmeg

PREPARATION:

Prepare a basic béchamel sauce.

In  a medium saucepan, melt the butter over medium-low heat. Add flour and  stir to form a golden roux, stirring constantly for about 6 minutes.

Heat  milk until simmering, then whisk into roux until smooth. Bring to a  boil and cook for 10 minutes, stirring constantly, adding salt and  nutmeg at the end.

Preheat oven to 400°F (200°C).

In  a large bowl, combine ground beef with 1 teaspoon (5 mL) chopped fresh  parsley and paprika. Season with salt and pepper. Add onion and combine  well.

Peel and boil the potatoes whole, until they are a little soft, about 7 minutes. Drain and slice.

Arrange the slices in a single layer on the bottom of a round baking dish, then form a vertical outline.

Form meatballs the size of ice cream scoops and arrange in dish.

Use the remaining potato slices to separate the meatballs, forming small compartments.

Pour the béchamel sauce into each of these compartments until they are full, then top with shredded mozzarella.

Bake for 15 minutes and enjoy.

Crock Pot Pineapple Salsa Chicken

 

           Crock Pot Pineapple Salsa Chicken

Ingredients:

 24 oz raw chicken breasts 

1/2 cup Trader Joes Pineapple Salsa 

1 tbsp soy sauce or liquid coconut aminos. 

1/4 cup chicken broth 

Directions:

Add chicken breasts, salsa, soy sauce and chicken broth to a crock pot.

Cook on LOW 4 to 6 hours. Shred chicken when cooked. 

Divide into 3 portions.

Serve each portion over 1 1/2 cups cooked riced cauliflower 

or any approved Greens of your choice.

3 Servings with 1 Leaner Protein and 3 Condiments per Serving

1 Healthy Fat is still needed. 

Some great options are 1 1/2 oz of avocado, 2 tbsp of guacamole, or 2 tbsp of sour cream.

Made Orange Cake

 

Dough ingredients

- 04 eggs

- 03 tablespoons (full) of salt-free ghee;

- 1 tea cup (240) ml of filtered orange juice;

- Peel the orange as thinly as possible;

- 02 cups of tea sugar;

02 cups of wheat flour tea:

- 01 tablespoon baking powder

Preparation method: - Put the eggs, sugar, orange peel, ghee and orange juice in the blender and whisk

for a minute. - Add the flour and whisk until combined. - Finally, add the baking powder and whisk

quickly. In a greased and filled form, pour out all the dough and take it to bake in a preheated oven at 180°C for about 45 minutes, or until it sticks to a knife.

And it comes out clean. - The time may vary depending on the power of each oven, so keep an eye on it.

Start the week with joy

Enjoy!

Pickled Beets

 

                             Pickled Beets

Ingredients

8 medium fresh beets

1 cup vinegar

1/2 cup sugar

1-1/2 teaspoons whole cloves

1-1/2 teaspoons whole allspice

1/2 teaspoon salt

Directions

Scrub beets and trim tops to 1 in. Place in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; simmer, covered, 25-30 minutes or until tender. Remove from water; cool. Peel beets and slice; place in a bowl and set aside.

In a small saucepan, combine vinegar, sugar, cloves, allspice and salt. Bring to a boil; boil 5 minutes. Pour over beets. Refrigerate at least 1 hour. Drain before serving.

Servings: 8

Peut être une image de texte qui dit ’Does Anyone Viewing This. Page Actually Eat Pickled Beets Yes Or No’

 

Gingerbread Cake with Cinnamon Molasses Frosting

Ingredients:

1.5 cups of all-purpose flour

9 ounces of milk

½ cup of cold, cubed butter

½ cup of molasses

½ cup of corn syrup

½ cup of packed brown sugar

1 egg

1 teaspoon of baking soda

1 tablespoon of ground ginger

1 teaspoon each of cinnamon and pumpkin pie spice

For the Frosting:

1.5 cups of powdered sugar

4 ounces of cream cheese

¼ cup of softened butter

3 teaspoons of molasses

½ teaspoon of vanilla extract

¼ teaspoon of cinnamon

Preparation: 

Start by preheating your oven to 350°F and prepping a 5×9 baking pan with grease and parchment paper.

Combine flour, baking soda, ginger, cinnamon, and pumpkin pie spice in a mixing bowl.

Warm milk and brown sugar in a pan until the sugar dissolves and the mixture is lukewarm. In a separate pan, gently heat molasses and corn syrup.

Blend the cold butter into the flour mixture until it resembles coarse crumbs.

Stir the milk mixture into the flour, followed by the molasses mixture.

Whisk in the egg until smooth, pour into the prepared pan, and bake for about 45 minutes. Test with a toothpick for doneness.

Allow the cake to cool, then wrap in foil and store for a day to develop a sticky top.

For the Frosting:

8. Cream together the butter and cream cheese. Add in vanilla and cinnamon, then gradually incorporate powdered sugar. Mix in the molasses and chill before spreading over the rested cake.

Chicken mushroom soup

 

Chicken mushroom soup, i hate to have this alone, i miss having this with a special one

Ingredients

2 tablespoons butter

1 onion diced

2 large carrots peeled and diced

1 stalk celery diced

8 ounces brown mushrooms or white mushrooms, sliced

1 teaspoon garlic minced

1 teaspoon salt

1 teaspoon dried parsley

½ teaspoon dried thyme

½ teaspoon poultry seasoning or ¼ teaspoon ground sage

⅛ teaspoon black pepper

6 cups low sodium chicken broth

2 chicken breasts

½ cup uncooked white rice

Instructions

Heat butter in a large soup pot over medium-high heat. Add onion, carrots, celery, and mushrooms. Cook and stir until onion begins to soften, about 5 minutes.

Add garlic and seasonings and cook just until fragrant.

Add broth, uncooked chicken breasts, and rice. Stir and bring to a boil over medium-high heat.

Reduce heat to medium-low (a simmer), cover, and cook for 20-25 minutes, stirring after 10 minutes.

After 15 minutes remove chicken from the pot and shred.

Once the rice is tender, add chicken back to the pot and serve.

Notes

This recipe uses raw boneless-skinless chicken breasts. Frozen chicken breasts will need about 5-10 minutes extra cooking time.

If using leftover or rotisserie chicken, the chicken should be added at the end so it doesn't overcook.

Garnish with fresh herbs and parsley if desired.

Chicken Mushroom Soup can be frozen for up to 3 months.