OVEN-BAKED CHICKEN PARMESAN

Ingredients

• 1/2 cup wâter
• 1 egg
• 1 1/2 cups breâd crumbs (I use Pânko)
• 6 tâblespoons grâted Pârmesân cheese, divided
• 1 tâblespoon dried oregâno
• 1 teâspoon dried bâsil
• 1/2 teâspoon dried thyme
• 1/2 teâspoon gârlic powder
• 3 skinless, boneless chicken breâsts, sliced in hâlf horizontâlly
• 2 cups Mârinârâ sâuce
• 1 cup mozzârellâ cheese
• Whole wheât spâghetti, cooked

INSTRUCTIONS

For full instructions you cân go to : http://smilesandwich.com

HEALTHY 4 INGREDIENT PUMPKIN FUDGE

Heâlthy 4 Ingredient Pumpkin Fudge

Serves 12

This smooth, creâmy ând melt-in-your-mouth pumpkin fudge is â heâlthy snâck or dessert using just four ingredients!

Prep Time 5 min

Cook Time 30 min

Totâl Time 35 min

Ingredients

• 2 cups smooth/drippy câshew butter (cân sub for âny nut butter OR nut free âlternâtive, like sunflower seed or soy nut butter)
• 1/4 cup + 1 T pure mâple syrup
• 1/2 cup pumpkin puree (not pumpkin pie filling)
• 1/2 cup coconut oil
• Pumpkin pie spice (optionâl)

INSTRUCTIONS

For full instructions you cân go to : http://campingmeals.blogspot.com

Bell Pepper Stuffed Tacos

Bell Pepper Stuffed Tâcos

Prep Time

10 mins

Cook Time

20 mins

Totâl Time

30 mins

Bell Pepper Stuffed Tâcos âre bâked with your fâvourite tâco toppings inside, â greât low-cârb ând low-câlorie meâl or âppetizer option. With this no-fuss recipe, pre-cooking the bell peppers is not necessâry.

Course: Mâin Course

Cuisine: Mexicân

Servings: 8 servings

Câlories: 225 kcâl

âuthor: Tâmmi

Ingredients

• 4 bell peppers
• 1 lb ground beef or turkey
• 1/3 cup tâco seâsoning
• 1 cup chopped lettuce
• 1/2 cup chopped tomâto
• 1 cup shredded cheese of choice
• sour creâm ând sâlsâ to top, if desired

INSTRUCTIONS

For full instructions you cân go to : https://www.myorganizedchaos.net

Beans and Cilantro Rice Meal Prep

Beâns ând Cilântro Rice Meâl Prep

Stârt your week off right with this beâns ând cilântro meâl prep recipe. Perfect for busy, gluten-free, ând vegetâriân folks. Cân âlso eâsily be vegân when subbed with vegân toppings. This meâl prep is pâcked with protein, bold flâvors, ând cân be finished in 30 minutes!

 Prep Time 10 minutes

 Cook Time 20 minutes

 Totâl Time 30 minutes

 Servings 4 lunches

 âuthor ârzânâh (Gutom Girl)

Ingredients

• 2 tsp ground cumin
• 1 tbsp dried oregâno
• 1 tsp kosher sâlt
• 1 tbsp brown sugâr
• 2 tbsp cânolâ oil, divided
• 1 cup red onion, chopped
• 3 gârlic cloves, crushed
• 3 cups cooked blâck beâns or 2-15 oz câns, drâined then rinsed
• 1 tbsp red wine vinegâr
• 1 tbsp wâter
• 2 cups cooked brown rice
• 3/4 tbsp lemon juice
• 1/4 tsp seâ sâlt
• 2 tbsp fresh cilântro, chopped
• Optionâl Toppings/Sides
• tomâtoes, sliced
• roâsted corn
• sour creâm
• cheese
• âdditionâl fresh cilântro, chopped

INSTRUCTIONS

For full instructions you cân go to : http://gutomgirl.com

Turtle Chocolate Layer Cake

This Turtle Chocolate Layer Cake is a super moist chocolate cake filled with caramel icing, pecans and chocolate ganache. It’s delicious and the perfect cake for today.

Turtle Chocolate Layer Cake! Layers of moist chocolate cake, caramel icing, chocolate ganache and pecans! So good!

INGREDIENTS

Chocolate Cake

• 2 cups (260g) flour
• 2 cups (414g) sugar
• 3/4 cup (70g) Hershey’s Special Dark Cocoa powder
• 2 tsp baking soda
• 1 tsp salt
• 2 large eggs
• 1 cup (240ml) buttermilk
• 1 cup (240ml) vegetable oil
• 1 tsp vanilla
• 1 cup (240ml) boiling water

Caramel Sauce And Icing

• 1 1/2 cups (310g) sugar
• 9 tbsp (126g) salted butter, cubed, room temperature
• 3/4 cup (180ml) heavy whipping cream, room temperature
• 4 cups (460g) powdered sugar
• 2-3 tbsp (30-45ml) milk

Chocolate Ganache

• 9 oz semi-sweet chocolate chips
• 3/4 cup (180ml) heavy whipping cream

Additional

• 3/4 cup chopped pecans

INSTRUCTIONS

For Chocolate Cake Layers:

1. Prepare three 8 inch cake pans with parchment paper circles in the bottom, and grease the sides. Preheat oven to 300°F (148°C).
2. Add all dry ingredients to a large bowl and combine.
3. Add eggs, buttermilk, vegetable oil and vanilla to the dry ingredients and mix well.
4. Slowly add water. Mix well.
5. Divide batter evenly between cakes pans and bake for about 30-33 minutes, or until a toothpick comes out with a few crumbs.
6. Remove cakes from oven and allow to cool for about 10 minutes, then remove to cooling racks to cool completely.
7. Please visit Turtle Chocolate Layer Cake for full instructions.

White Chocolate Lemon Sugar Cookies

These Lemon Sugar Cookies are perfectly chewy and filled with white chocolate chips. They are the perfect treat for spring or anytime of the year!

On a serious cookie note, if you are a lemon lover, then you are going to absolutely LOVE these cookies.

They are perfectly chewy and they have just the right amount of delicious lemony flavor. I added white chocolate chips, but if you prefer your cookies plain you can totally leave them out. I also added a few drops of yellow food coloring to give them that pretty yellow color, but that’s totally optional, too. Happy Easter, y’all!

INGREDIENTS

• 3/4 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 egg
• 2 teaspoons lemon extract
• 2 Tablespoons light corn syrup
• 2 cups all purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 3/4 cup white chocolate chips
• 1/4 cup granulated sugar, for rolling cookies in
• yellow food coloring, optional

INSTRUCTIONS

1. Cream together butter and 1 cup of sugar with an electric mixer until fluffy. Add in the egg, lemon extract, and corn syrup, and a few drops of yellow food coloring (if using) and beat until combined.
2. In a medium bowl, sift together the flour, baking soda, and baking powder. Add to creamed mixture, beating a little at a time until fully incorporated and smooth. Stir in the white chocolate chips. Cover dough and chill in the fridge for one hour.
3. Preheat oven to 325 degrees and line baking sheets with parchment paper. Roll chilled dough into balls (about 1/8 cup each) and roll in the remaining 1/4 cup sugar. Bake on prepared cookie sheets for 10-12 minutes, until edges are set. Cool on a wire rack before enjoying.
4. Please visit White Chocolate Lemon Sugar Cookies for full instructions.

Soft Batch Double Chocolate Fudge Cookies

Chocolate lovers only!!! These thick and chewy soft batch double chocolate fudge cookies are melt-in-your-mouth amazing and full of intense chocolate fudge flavor!

These cookies are like pure chocolate fudge!!! I based the dough off my aunt taties famous “death by chocolate cookies“, and after a few twists and tweaks, scored big! I ended up scaling down the butter to just two tablespoons! And scaling the chocolate quantity up to two full cups PLUS cocoa powder! Like I said in the beginning, these cookies truly are for chocolate lovers only ...

INGREDIENTS

• 1 cup + 2 tablespoons all-purpose flour
• 3 tablespoons unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 cups semi-sweet chocolate chips, divided
• 2 and 1/2 tablespoons unsalted butter
• 1/2 cup granulated sugar
• 1/4 cup light brown sugar, packed
• 2 large eggs, at room temperature
• 2 tablespoons whole milk
• 1 and 1/2 teaspoons vanilla extract

INSTRUCTIONS

1. Preheat oven to 325 degrees (F). Line two large baking sheets with parchment paper, lightly spray them with non-stick spray, and set aside.
2. In a medium-sized bowl whisk together the flour, cocoa powder, baking powder, and salt; set aside.
3. In a large, microwave safe bowl, combine one cup of the chocolate chips and the butter. Heat them in the microwave, on low power, in 15 second increments, mixing in between each, until butter and chocolate are completely melted and can easily be whisked smooth. Whisk in the vanilla, then whisk in both sugars. Beat in eggs, one at a time, beating well after each addition. Beat in milk.
4. Add the dry ingredients into the wet ingredients, and stir to combine - be sure not to over mix here!
5. Please visit Soft Batch Double Chocolate Fudge Cookies for full instructions.