Cheesy Roasted Asparagus Recipe

Veggies anyone?

 

I realize this is the vegetable that normally you like or you hate, no middle ground with but like many other things, you may find how you cook something changes the flavor, the texture and possibly your liking for it. If you have shunned off asparagus due to not liking the taste, I ask that you give it another try with this recipe. For those of you who are lactose and don’t eat cheese or have allergic reactions to cheese, this particular recipe can either be altered to your liking or if you are like me (who is lactose intolerant) and still takes the risk of eating dairy then this might be up your alley. I figured those of you who are vegan and vegetarian may enjoy this recipe most. 

Of course a great recipe side or can be eaten on its own for a meal. 

 

Ingredients:

  • 1 lb of asparagus spears — the woody part removed
  • 3 Tablespoons of olive oil
  • 1 tablespoon of minced garlic (or 4 cloves of garlic minced)
  • 3/4 teaspoon of kosher salt
  • 1/4 teaspoon of fresh cracked black pepper
  • 1 1/4 cup of shredded mozzarella cheese

Instructions:

  1. Preheat over to 425 F, lightly grease non stick baking sheet with cooking oil spray
  2. Arrange asparagus on baking sheet; set aside
  3. In a small bowl, mix together olive oil, garlic, salt and pepper. Drizzle the oil mixture over the asparagus and toss to evenly coat
  4. Bake for 15 minutes, until vibrant and just beginning to tender
  5. Remove from oven, top with mozzarella cheese, return to oven & broil or grill until until the cheese melts and becomes golden (4-5 minutes)
  6. Serve immediately

Enjoy!

For more recipe, make sure to follow Cafedelites

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Fully Load Burger Bowls

Make a bowl out of a burger

Ingredients needed:

  • 2 lbs of extra lean beef 
  • 2.5 teaspoons of seasoned salt
  • 1 teaspoon of garlic powder
  • 1/2 teaspoon of black pepper
  • 3 teaspoon of worcestershire sauce 
  • 4 Tablespoons of butter
  • 2 Cups of sliced mushrooms
  • 2 cups of cheddar cheese, shredded
  • 10 slices of bacon, cooked and diced
  • diced chives, bacon bbq sauce, and ranch dressing for topping

Instructions

  1. Mix together beef, seasoned salt, garlic powder, black pepper and worcestershire sauce
  2. On a baking sheet lined with foil, form 4 meat bowls using a can or jar. Set aside
  3. In a medium pan, saute mushrooms with butter, season with salt and pepper to taste & divide into 4 portions
  4. Fill each meat bowl with 1/4 cup of cheese, mushrooms, 2 slices of diced bacon, then top with 1/4 cup of cheese
  5. Bake at 350 degrees, covered with foil tent, covering for 30 minutes before serving & then topping with the diced bacon,  bbq sauce, ranch and diced chives

Now I realize this isn’t vegetarian or vegan friendly, but this is a recipe that could easily have substitutes in order to make it more vegan/vegetarian friendly, I eat meat, so many of my dishes, will contain animal product but I try to find recipes that can be manipulated to serve anyone’s appetite. Enjoy!

Be sure to give FamilyFreshMeals a follow for creating such a fantastic recipe 🙂

9.19.18 Macro’s log

12AM (work/snack)

  • Kroger carb master yogurt (raspberry) Calories 70, Carbs 5g, Fats 1.5g, Protein 9g

2AM (work/lunch)

  • Kroger fresh baked bread (0.25 loaf) Calories 269, Carbs 55.8g, Fats 1.9g, Protein 11.5g
  • Kroger southwestern dressing, lite (1 TBSP) Calories 70, Carbs 3g, Fats 7g, Protein 0g
  • Kroger white sweet onion; Calories 6, Carbs 1.3g, Fats 0g, Protein 0.1g
  • Sliced Swiss Cheese (1 slice) Calories 110, Carbs 1g, Fats 8g, Protein 9g
  • Kroger Mesquite roasted turkey (2 oz) Calories 50, Carbs 0g, Fats 0g, Protein 11g
  • Hellman’s lite may (2 TBSP) Calories 70, Carbs 2g, Fats 7g, Protein 0g
  • Kroger Hard Salami (2 slices) Calories 60, Carbs 0.5g, Fats 5g. Protein 2.5g

2:30PM (lunch)

  • Frosted Flakes cereal (2 cups) Calories 110, Carbs 27g, Fats 1g, Protein 1g
  • Kroger 2% milk (1 cup) Calories 120, carbs 12g, fats 5g, protein 8g

5:30PM (snack/work)

  • Oreo cookies (3 cookies) Calories 160, Carbs 25g, fats 7g, protein 1g

8PM (Dinner)

  • City blends ‘rush hour mocha’ protein shake (24 oz) Calories 525, Carbs 84g, Fats 6g, Protein 28g
  • Kroger creamy peanut butter (1 TBSP) Calories 90, Carbs 3.5g, Fats 7.5g, Protein 3.5g

Total Calories: 1710 (under goal)

Total Carbs: 220.1g (over by .1 g)

Total fats: 56.9g (over)

Total protein: 84.6g (under goal)

Creamy Mushroom & stuffed peppers recipe

Ingredients:

  • 5 green bell peppers seeded and cut in half ( I don’t like green peppers too much, so I would use red, yellow or orange)
  • 2 tablespoons of olive oil (or if you have a preferred cooking oil)
  • 3 stalks of celery diced (I would skip this part due to not being a fan of celery)
  • 1 small onion diced (you choose what kind of onion)
  • 2 pound of cremini mushrooms sliced ( I have never tried these kind of mushrooms)
  • 3 tablespoons of butter
  • 4 tablespoons of flour
  • 2 cups of cold milk
  • 2 cups of chicken stock
  • 1 teaspoon of dried thyme crushed
  • 5 teaspoons of dried mushrooms (she recommended oyster or porcini ground into powder)
  • 1/2 teaspoon of kosher salt
  • 1/2 teaspoon of ground black pepper
  • 2 cups of cooked chicken shredded
  • 2 cups of cooked white rice 
  • 1 1/4 cups shredded cheese, cheddar or Monterey jack

Instructions:

  1. Preheat over to 375 degrees F
  2. Cut the peppers in half and remove seeds and ribs
  3. Lay peppers cut side up in a 9 x 13 inch pan with 1/4 cup water in the bottom
  4. lightly sprinkle with kosher salt and microwave the peppers for 8-10 minutes until softened 
  5. Drain the water from the pan and set aside
  6. In a large skillet, saute onions and celery with 1 tablespoon of olive oil and a pinch of kosher salt over medium heat until they begin to soften, about 4-5 minutes 
  7. Add the cremini mushrooms and cook for another 5-7 minutes until the mushrooms soften, then transfer to a bowl
  8. In the same skillet, melt the butter over medium heat, scraping bits from the bottom of pan if there are any.
  9. Whisk in the flour and cook over low heat for 2-3 minutes, stirring constantly so flour taste cooks out and the mixture becomes lightly browned. 
  10. Add the chicken stock and milk to the butter and flour mixture stirring constantly to avoid lumps. Add the thyme, crushing it between your fingers, the ground mushroom powder, and season with the salt pepper
  11. Bring the mixture to a boil the reduce the to medium heat and cook until the sauce thickens and reduces by 1/3, Add the mushroom mixture back to the pan with the chicken and rice and cook until warmed. Add more milk if the sauce is too thick. 
  12. Lightly salt the inside of the stemmed and seeded peppers and place in a microwave safe bowl with 1/2 cup of water, cover and cook for 5 minutes until starting to soften
  13. Place peppers in a 9 x 12 baking dish, skin side down and fill the pepper cavities with chicken mixture and top each pepper with a small handful of cheese and add extra filling around the peppers. Cover with foil and bake for 20 minutes or until bubbling and the cheese is melted. Rest for 5 minutes, and serve

Found this recipe on pinterest and decided to give it a share on the blog. I have never had stuffed peppers, but I can only imagine this particular recipe being delicious, if you want to follow the creator of this recipe, click Here

Cheesy Chicken Enchilada soup (recipe)

With the colder months upon us, I figured I would share a soup recipe for those that enjoy a warm meal during the colder seasons. I have yet to try this particular recipe but it looked good and for those that want something new to add to your recipe book, figured I would share it with everyone. 

Ingredients:

  • 1 Tbsp Olive oil
  • 1 large onion (chopped)
  • 1 green bell pepper (seeded and chopped)
  • 10 oz can enchilada sauce
  • 8 oz cream cheese
  • 14 oz can diced tomatoes
  • 1 cup black beans (drained and rinsed)
  • 1 cup frozen corn kernels (drained)
  • 2 cups cooked chicken breast, chopped
  • 1 cup chicken broth
  • 2 green onions (chopped)

Directions:

  1. Heat the olive oil in a soup pot over medium heat, add the onion and bell pepper and cook for 5 minutes until the onion is soft and translucent. 
  2. Add the enchilada sauce and cream cheese – break down the cream cheese with a spoon and cook until the cheese is completely melted
  3. Add the diced tomatoes, black beans, frozen corn and stir
  4. Add the chopped chicken breast & chicken broth. stir and cook for about 10-15 minutes. stir occasionally. Do NOT boil the soup for too long, because the cheese could curdle, if the soup is too thick – add more chicken broth. 
  5. Remove from heat, top with green onions and mozzarella cheese & serve.

Enjoy!

 

Fitness WonderWoman

Shay-lon

 

Buffalo Chicken Potato Skins (Recipe)

Yesterday, I was able to find a new recipe, if you are a fan of meat and potatoes then this recipe might be up your alley. I have always wanted to make potato skins with something inside them and so while searching the Pinterest App, I found this recipe — it looks so delicious. For those of you who have made this recipe before, let me know in the comment section!

 

Ingredients:

 
  • 4 russet potatoes
  • 1, 12 oz can of white chicken breast
  • 1 chives (optional)
  • 1/2 cup of hot sauce
  • 1/2 cup of ranch dressing
  • 2 tbsp of olive oil
  • 1/2 cup of sharp cheddar cheese
  • 6 oz of cream cheese

Instructions:

  1. Preheat oven to 400 degrees
  2. Wash and dry the potatoes, then pierce them with a fork all over
  3. bake the potatoes on a rack for 60-70 minutes, until fork slides in easily
  4. Remove from over, allow to cool for 10 minutes
  5. Cut the potatoes in half, then scoop out the flesh of the potatoes down to 1/4 of an inch away from the skin
  6. Brush the inside and skins of the potatoes with olive oil. Place skins cut side down on the baking sheet, bake for 10 minutes, remove them from the over, flip them over (skin side down), then bake for another 5 minutes. Remove from the oven and decrease the temp to 375
  7. Mix the cream cheese, ranch dressing, hot sauce, and sharp cheddar together in a bowl. Fold in the chicken breast & set aside
  8. Fill each potato skin with the buffalo chicken mixture, then top with some extra cheese
  9. Bake the potato skins for another 25 minutes, remove from oven and enjoy!

This recipe will make about 8 servings. 

 

Fitness WonderWoman, 

Shay-lon xo

Pizza! Pizza! Pizza!

pizza-toppings

Hey Bloggers, 

I picked up a few shifts at work this evening, so I will not have time to do my everyday fitness and health post, but instead decided to talk about PIZZA! PIZZA! PIZZA! I know many of you, including myself love pizza nights and have our own favorite toppings we just can’t get enough of. I am hoping this sparks some fun commentary and use this as another way to get to know my audience. I hope all of you have fun with this and I cannot wait to see what some of you shared! 

 

I love Margherita Pizza (it can be made in various ways) but the common toppings are: Tomato sauce, mozzarella cheese, Tomatoes, basil, and added garlic. Sadly nowhere I reside makes it.  So whenever I go to bigger city’s and I dine out for pizza, I order it. 

 

Funny story, as a kid, I used to only like cheese pizza, but whenever my family would order pizza with other toppings on it, I would take all the toppings off the pizza and eat it, then I would eat the toppings separately. Sometimes I wouldn’t eat the toppings at all and sometimes I would even take the cheese off and eat it separately. Talk about weird.

 

Typically I enjoy a thicker crust for my pizza, just the fluff and stuff 🙂 

 

I don’t like pineapples on pizza, sardines, onions, green peppers, chicken, ham, mushrooms, jalapenos (all of these I do not enjoy on my pizza).

 

If I am ordering from a place that does not have my Margherita pizza available then I either order just cheese, or pep, or add black olives and if I am in the mood banana peppers. 

 

Can’t wait to hear all of your pizza likes and dislikes! Also, if you make your own pizza, let me know!!! would love to hear! 

 

Your fitness blogger,

Shay-lon xoxo

Shay-lon is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com