Cheesy Cauliflower Pizza Crust

Cheesy Cauliflower Pizza Crust Recipe By:DAIRMUID “Gluten-free, grain free, but not flavor-free! Top as desired and bake for an additional 15 minutes.” Ingredients 1 head cauliflower, broken into florets 1 egg 1/2 cup finely shredded mozzarella cheese 1/2 teaspoon oregano 1 pinch salt Directions Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Place cauliflower florets in a food processor; pulse until chopped into grains the size of rice. Fill a large pot with about 1 inch of water; bring to a boil. Add cauliflower “rice”; cook until softened, 4 to 5 minutes. … Continue reading Cheesy Cauliflower Pizza Crust

Broccoli and Chicken Stir-Fry

Broccoli and Chicken Stir-Fry Serve with rice. Ingredients 2/3 cup soy sauce 1/4 cup brown sugar 1/2 teaspoon ground ginger 1 pinch red pepper flakes, or to taste 2 tablespoons water 2 tablespoons cornstarch 2 teaspoons vegetable oil, or to taste 3 skinless, boneless chicken breast halves, cut into chunks 1 onion, sliced 3 cups broccoli florets Directions Stir soy sauce, brown sugar, ginger, and red pepper flakes together in a bowl to dissolve sugar into the liquid. Mix water and cornstarch together in a small bowl; stir with a whisk until cornstarch dissolves completely. Heat oil in a large … Continue reading Broccoli and Chicken Stir-Fry

Chicken Stuffed Baked Avocados

Chicken Stuffed Baked Avocados Ingredients 4 avocados, halved and pitted 2 cooked chicken breasts, shredded 4 ounces cream cheese, softened 1/4 cup chopped tomatoes 1/4 teaspoon salt 1/4 teaspoon ground black pepper 1 pinch cayenne pepper 1/2 cup shredded Parmesan cheese, or more to taste Directions Preheat oven to 400 degrees F (200 degrees C). Scoop out some of the flesh in the center of each avocado; place into mixing bowl. Add chicken, cream cheese, tomatoes, salt, pepper, and cayenne pepper; mix well to combine. Scoop spoonfuls of chicken mixture into the wells of each avocado; top each with generous … Continue reading Chicken Stuffed Baked Avocados

Oven Roasted Hominy

Oven Roasted Hominy Recipe By:kashmir “These are very good. When baked correctly they have almost a Corn Nut(R) consistency. I love garlic powder and chili powder on mine, but feel free to experiment with other seasonings.” Ingredients 1 (15.5 ounce) can white hominy, drained and rinsed 1 tablespoon garlic powder 1 tablespoon chili powder 1 tablespoon vegetable oil Directions Preheat an oven to 400 degrees F (200 degrees C). Line a baking sheet with a sheet of aluminum foil. Pat the rinsed hominy dry with paper towels and place into a mixing bowl. Sprinkle with garlic powder and chili powder. … Continue reading Oven Roasted Hominy

Air Fryer Corn Nuts

Air Fryer Corn Nuts Recipe By:Soup Loving Nicole “Crunchy, salty, addictive corn nuts made easy and healthier thanks to the air fryer. This is my basic recipe, but feel free to add additional flavors such as Cajun seasoning, ranch powder, BBQ seasoning, chili powder, taco seasoning, etc.” Ingredients 14 ounces giant white corn (such as Goya(R)) 3 tablespoons vegetable oil 1 1/2 teaspoons salt Directions Place corn in a large bowl, cover with water, and let sit 8 hours to overnight to re-hydrate. Drain corn and spread it in an even layer on a large baking sheet. Pat dry with … Continue reading Air Fryer Corn Nuts

Air Fryer Buffalo-Ranch Chickpeas

Air Fryer Buffalo-Ranch Chickpeas Prep 5 m Cook 20 m Ready In 30 m Recipe By:Soup Loving Nicole “This is a highly addictive spicy snack that is simple to make and will disappear quickly. I recommend making 2 batches. You’ll thank me later.” Ingredients 1 (15 ounce) can chickpeas, drained and rinsed 2 tablespoons Buffalo wing sauce 1 tablespoon dry ranch dressing mix Directions Preheat an air fryer to 350 degrees F (175 degrees C). Line a baking sheet with paper towels. Spread chickpeas over the paper towels. Place a layer of paper towels over the chickpeas and gently press … Continue reading Air Fryer Buffalo-Ranch Chickpeas

Seven Layer Salad

Seven Layer Salad Ingredients 1 pound bacon 1 large head iceberg lettuce – rinsed, dried, and chopped 1 red onion, chopped 1 (10 ounce) package frozen green peas, thawed 10 ounces shredded Cheddar cheese 1 cup chopped cauliflower 1 1/4 cups mayonnaise 2 tablespoons white sugar 2/3 cup grated Parmesan cheese Directions Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble and set aside. In a large flat bowl, place the chopped lettuce and top with a layer of onion, peas, shredded cheese, cauliflower and bacon. Prepare the dressing by whisking together the … Continue reading Seven Layer Salad

Tuna-Artichoke Salad

Tuna-Artichoke Salad healthy dish perfect for lunch or a light dinner Ingredients 1 (6 ounce) jar artichoke hearts, drained and chopped 1/4 cup chopped fresh dill 1 tablespoon olive oil 1 tablespoon lemon juice 2 cloves garlic, minced 1/2 teaspoon ground black pepper 1 cup chopped fresh spinach 1 (5 ounce) can tuna, drained 1 red bell pepper, chopped Directions Mix artichoke hearts, dill, olive oil, lemon juice, garlic, and black pepper together in a bowl; add spinach, tuna, and red bell pepper and toss. Continue reading Tuna-Artichoke Salad

Crab-Stuffed Mushrooms

Crab-Stuffed Mushrooms Ingredients 2 tablespoons butter 2 tablespoons minced green onion 1 cup cooked crabmeat, finely chopped 1/2 cup dry bread crumbs 1/4 cup shredded Monterey Jack cheese 1 egg, beaten 1 teaspoon lemon juice 1/2 teaspoon dried dill weed 1/2 cup butter, melted 1 1/2 pounds fresh button mushrooms, stems removed 1/2 cup shredded Monterey Jack cheese 1/4 cup dry white wine Directions Preheat oven to 400 degrees F (200 degrees C). Melt 2 tablespoons butter in a skillet; cook and stir green onion until softened, about 2 minutes. Transfer green onion to a bowl. Stir in crabmeat, bread … Continue reading Crab-Stuffed Mushrooms

Twice-Baked Ranch Potatoes

Twice-Baked Ranch Potatoes “Creamy twice baked potatoes with a ranch taste.” Ingredients 5 (5 ounce) baking potatoes 4 ounces Neufchatel cheese, softened 2 tablespoons milk 1 (1 ounce) package ranch salad dressing mix 1/2 cup shredded reduced-fat Cheddar cheese Directions Scrub and dry potatoes, then prick several times with a fork and place on a microwave-safe plate. Heat in microwave on high until tender, 18 to 20 minutes; remove and allow to cool for 10 minutes. Combine Neufchatel cheese and milk in a small bowl; beat in salad dressing mix. Cut potatoes in half lengthwise; remove pulp, leaving a thin … Continue reading Twice-Baked Ranch Potatoes