Yummy Recipes

Salmon with Roasted Vegetables


2 lbs chicken breasts boneless & skinless
1/3 cup honey melt on the stove if it is hard
2 tbsp soy sauce
2 tbsp lemon juice or apple cider vinegar
3 large garlic cloves
1 tbsp cold water
1 tsp cornstarch
2 tbsp green onion for garnish
2 tsp sesame seeds for garnish

How to Make It:
Season the salmon fillets with some salt, pepper and a pinch of paprika and keep aside.

Preheat the oven to 200 C. Roughly dice the potatoes, parsnips and carrots and add to a roasting tray.

Drizzle over the olive oil and season with salt and pepper.

Mix well and roast for 15 minutes.

Add in the onion and roast for a further 10-15 minutes

Place the salmon fillets and tomatoes between the veg.

Drizzle the lemon juice and sprinkle over the rosemary and thyme. Season lightly with salt and pepper and roast for 10-15 minutes or until the salmon and veg is cooked through.

Serve with some green salad.

Source: Foodista

Honey Mustard Chicken With Cashews and Veggies

- 2 handfuls of cashews
- 1/2 cup chicken broth
- 2 tablespoons grainy Dijon mustard
- 2 garlic cloves, minced
- 1/4 cup honey
- 1 tablespoon olive oil
- 2 red bell peppers, cut into strips
- 2 boneless, skinless chicken breasts, sliced into strips
- 1 1/4 cups snow peas
- 1/2 cup sour cream

How To Make It:
In a large skillet, heat oil over medium-high.

Add chicken and garlic and cook until chicken is cooked through.

Add cashews, peppers and snow peas, and cook until tender.

Remove chicken and veggies, and place on serving dish.

Add chicken broth to pan, and whisk in sour cream, Dijon and honey to the juices in the skillet, and heat until warmed through.

Pour sauce over chicken mixture and toss to combine.

Source: Foodista

Fruit and Yogurt Parfait Breakfast Tart

- 2 1/2 cups oats
- 1/2 cup sliced almonds
- 1/4 cup vegetable oil
- 1/3 cup honey
- 1 tsp vanilla extract
- pinch of salt
- 2 cups of Vanilla Yogurt
- 1 kiwi, sliced
- 1 tangerine
- 5 Blackberries
- 1/4 cup pomegranate seeds
- 6 strawberries

How To Make It:
Preheat oven to 350 degrees.

Mix together oats, almonds, oil, honey, vanilla and salt. Push that mixture into a (sprayed with cooking spray) 12 inch pie plate. Make sure to push from the center and then use your hands and fingers to form the outer crust evenly.Once done forming the tart crust, bake for 20 minutes. Set on cookie rack and let cool for 30 minutes.Meanwhile, slice fruit to prepare for topping.Once tart crust is cooled, scoop in and smooth out the yogurt layer. Finally, top with your fruit, working from the center out.Note: the tart will not serve in a sliced form. It will be messy as the yogurt is not set. Just enjoy the initial presentation and the flavor of the tart!

Source: Foodista

Zucchini Pizza Boats

- 3 zucchini
- Olive oil, enough to brush on the boats
- 1-2 tsp. garlic, minced
- 15 grape tomatoes, halved
- Bread crumbs
- 1-2 cups mozzarella cheese, shredded
- Chopped fresh or dried basil, enough to sprinkle on top
- Parmesan cheese, enough to sprinkle on top
- Salt and pepper, to taste

How to Make It:
Preheat the oven to 350 F.

Cut the zucchinis in half lengthwise. If necessary, trim a little off the bottom so it will sit still in a baking dish.

With a spoon, scoop out some of the center where the seeds are to make a little groove in the zucchini boats.

Place zucchini in a baking dish and brush the boats with olive oil, spread the minced garlic and add salt and pepper to taste.

Arrange the halved tomatoes on the boats and sprinkle with bread crumbs.

Bake for about 30 minutes.

Remove from oven, turn on the broiler, place mozzarella and basil in between the tomatoes, and put them back in the oven to broil for a few minutes until golden and bubbling.

Remove from the oven and sprinkle on some parmesan cheese.

Source: Foodista

Autumn Cheesecake


- 7-8 baking apples (ie: Granny Smith)
- 4-5 Tbs apricot preserve melted
- 1 stick butter, softened
- 1/2 teaspoon Cinnamon
- 2 -8oz packages cream cheese softened
- 2 eggs
- 8-9 Graham crackers finely chopped to crumbs = 1+ cups
- 1/4 cup chopped pecans
- 1/2 cup sugar
- 1/2 tsp vanilla

How to Make It:
FOR THE APPLE LAYER:Peel and core the apples and slice thinly add to the sugar and cinnamon and mix well until all the apples are coated. Set aside.FOR THE CRUST:Preheat oven to 350In a small sauce pan melt the butter

In the food processor add the pecans and chop until very fine, add the Graham crackers and pulse until finely chopped and put mixture into a bowl.

Add the butter and with a fork stir to combine, until all the cracker is wet with butter and no dry parts are still visible.

Place the mixture into the bottom of a 9 inch springform pan and press down to form a solid bottom crust.

Place into the center of the oven and bake for about 10 minutes, remove to a wire rack to cool..FOR THE BATTER:In the bowl of the mixer place the softened cream cheese and the sugar and on medium speed cream until well combined, scrape down the sides of the bowl and the blades of the mixer add the vanilla and on medium low add the eggs one at a time and continue to beat until each is well incorporated.

Pour into the cooled springform pan and smooth the mixture level.APPLES:Arrange the apples in decorative layer over the batter and then place the pan into the oven and bake for about 70 minutes.

Remove to a wire rack to cool.In the mean time melt the preserve and once the apples a lightly cooled brush the preserve over apples to coat all and give a nice sheen to the top.

Sprinkle the pecans over the apples. Now carefully run a knife around the edges of the cake to loosen from the sides of the pan and then cover and refrigerate for at least 5 hours, overnight even better.

Remove from the refrigerator about an hour before serving and remove the sides of the springform pan.

Source: Foodista

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