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Gluten-Free Alfredo Sauce
This delicious recipe was found on Pinterest. Fortunately I wrote it down it down because the link to the recipe appears to be not working. This is easy and quick to make and it is delicious!! it tastes better than store-brought Alfredo sauce.
Ingredients:
1 cup butter
2 garlic cloves, minced
1 1/2 cups heavy cream
3/4 cup Romano cheese, grated
1/2 cup Parmesan cheese, grated
Black pepper
Instructions:
Melt butter in large pan
Sauté garlic in butter on medium heat for about 30 seconds.. don’t let it brown
Turn heat to low and slowly mix cream into butter and garlic
Add Romano, Parmesan, and a sprinkle of black pepper, and continue to stir until cheese is melted and sauces smooth.
Pour over pasta (I used spinach linguine--tasty!)
#gluten-free alfredo sauce#gluten-free#alfredo sauce#linguine#dinner#recipe#easy#simple#simple recipe#delicious#better than store-brought
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Coffee Creamer
Did you know that Coffee-Mate creamer contains vegetable oil? What?? It’s third on the ingredient list! Here’s a recipe to make your own coffee creamer and it’s easy to make.
Ingredients:
14 oz sweetened condensed milk
Small carton of half and half (1 quart)
1-2 tbsp of vanilla extract (or other flavors, which can be found on the original post)
Instructions:
Pour entire can of sweetened condensed milk
Add vanilla extract
Pour most of half and half and mix well
Pour remaining half and half
Store in refrigerator
Tastes way better than store brought coffee creamer. :)
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Simple Shephard’s Pie for Two
Ingredients:
3/4 lb potatoes, mashed and prepared to your preference
salt and pepper to taste
1/2 lb ground beef OR ground turkey
1/2 tbsp oil
1 clove garlic, minced
1/2 medium onion, diced
1 package dry brown gravy mix
1/2 cup water
1 stalk of celery, chopped
1 small carrot, shredded
1/4 cup kernal corn
1 cup shredded cheese (I usually use sharp cheddar but you can use mozzarella, parmesan, or colby instead)
1 1/2 tsp dried parsley
Instructions:
Preheat oven to 375ºF
Prepare potatoes to your preference, adding half of minced garlic and set aside (I usually add parsley, salt and pepper at this point in mashed potatoes, you can either sprinkle parsley, salt and pepper on top of mashed potatoes in the loaf pan or omit it.
In a medium pan, add oil and ground beef or turkey, onions, and remaining minced garlic.
Add dry gravy mix and water to meat and stir until completely mixed and thickens.
Mix in vegetables and put in sprayed loaf pan. Add mashed potatoes and top with shredded cheese.
Bake for 20 minutes or until cheese is completely melted.
#simple#shephards pie#for two#dinner#simple shephard's pie for two#ground beef#ground turkey#mashed potatoes
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Easy and Creamy White Chicken Enchiladas
This delicious recipe can be found here.
source
Ingredients:
6-8 corn tortillas (enchilada size)
1 pre-cooked plain rotisserie chicken OR 1 pound boneless chicken breasts cooked, shredded
4 cups shredded Mexican blend cheese, divided in half
3 tbsp butter
3 tbsp all purpose flour
1 - 1/4 cups chicken broth
1 can cream of chicken soup (10 oz)
1 cup sour cream
1/4 tsp black pepper
1/4 tsp salt
1 cup sweet corn (optional)
4 oz can chopped green chiles (optional)
green onion, chopped (optional)
Instructions:
Preheat oven to 350ºF.
Fill the center of each tortilla with a handful of shredded chicken, a tbsp of corn, and pinch of shredded cheese.
Roll and place in the bottom of a baking dish.
In a pot over medium heat, melt the butter. Add flour and whisk into a thick paste.
Add chicken broth, cream of chicken, sour cream, chiles, salt, and pepper.
Whisk gently for about 5 minutes until warm and smooth.
Pour the sauce over the enchiladas and top with remaining shredded cheese.
Bake for 25 to 30 minutes and serve warm.
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Parmesan Baked Chicken Nuggets
I found this delicious and simple recipe for chicken nuggets here.
source
Ingredients:
1 pound boneless chicken breasts, cut into bite-sized pieces
1 cup panic breadcrumbs
1/2 cup finely grated or powdered parmesan cheese
1/2 tsp dried thyme
salt and pepper
1/2 cup all-purpose flour
2 large eggs, lightly beaten
Instructions:
Preheat oven to 400ºF
Spread panko out evenly on rimmed baking sheet and bake for about 5 to 7 minutes or until golden brown.
Transfer to a small mixing bowl, add parmesan, thyme and toss to combine.
Rinse off baking sheet and cover it with parchment paper.
Place flour and eggs in separate shallow dishes.
Increase oven temperature to 450ºF
Season chicken with salt and pepper.
Put chicken in flour and toss until completely coated, shake off excess. Then put chicken in egg and coat it completely. Transfer to panko mixture, press panko mixture to chicken if needed. Put on baking sheet.
Bake chicken nuggets for 10 to 12 minutes or until cooked through. Flip chicken nuggets halfway (after first 5 or 6 minutes)
Serve with your preferred sauce.
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Garlic Butter Asparagus Pasta
This recipe is one of my favorites! This recipe was found here.
source
What you need:
1 cup dry orzo
1 pound fresh asparagus, tips only (2 to 3 inches from the top)
4 tbsp butter
3 garlic cloves, minced
1/4 cup shredded parmesan cheese
2 tbsp skim milk
1 tbsp fresh parsley
salt and pepper to taste
shredded parmesan cheese for garnish (optional)
Instructions:
Cook orzo as instructed on the package
Add asparagus tips to the orzo last two minutes of cooking
Drain orzo and asparagus and set aside.
Add butter to large skillet and melt over medium heat
Stir in garlic and cook for 4 to 5 minutes (or until lightly browned), stirring frequently (don’t burn garlic).
Add orzo and asparagus to the skillet; stir in cheese, milk, parsley, salt and pepper and cook for 1 minute or until heated through.
Remove from heat and garnish with parmesan cheese.
Serve and enjoy!
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