Showing posts with label Lunch Recipes. Show all posts
Showing posts with label Lunch Recipes. Show all posts


Favored paleo/whole30 lunch idea, these pitas made with cauliflower, topped with roasted vegetables and the first-rate avocado sauce you’ll ever have!


First impressions of those cauliflower pitas, holy moly I need some other. second thought, wait a sec, i will’t I’m too complete.

They're so divine and could depart you trying more and more.

On the same time, they're so filling and pleasant. you may experience complete and energetic for hours and hours. energy of actual meals people. YUM!


Cauliflower Pitas

  • 4 packed cups cauliflower rice
  • 2 large eggs
  • 2 tablespoons coconut flour
  • 2 tablespoons arrowroot flour
  • 1/2 teaspoon garlic herb seasoning or italian seasonings
  • 1/2 teaspoon sea salt


  • 4 cups cauliflower florets in bite size pieces
  • 1 large white sweet potato peeled
  • 1 1/2 teaspoon ground cumin
  • 1 1/2 teaspoon chili powder
  • 1  teaspoon sea salt
  • black pepper flakes to taste
  • olive oil for drizzling

Avocado Crema

  • 2 pitted avocados
  • 1/2 cup cilantro
  • 2 tablespoons olive oil
  • 2 tablespoons water
  • 1 serrano pepper
  • 2 medium cloves garlic
  • 1 1/2 teaspoon ground cumin
  • 1/2 teaspoon sea salt
  • lime juice from 1 1/2 limes

Optional toppings

  • full fat canned coconut milk
  • chopped cilantro
  • lime juice

Cauliflower Pitas

  1. Preheat oven to 425F. Line a baking tray with parchment paper.
  2. Steam cauliflower rice for five minutes till gentle, then drain excess water- placed the cauliflower into a colander and press the cauliflower down with a huge spatula to in reality take away any water, otherwise tortillas might be soggy. you could also squeeze out the water with the aid of wringing it out in a clean dish towel.
  3. In a meals processor combo cauliflower with rest of elements until clean.
  4. Make four identical balls of dough and press down into 1/2" thick pitas. Bake on 425F for 30-40 mins until golden. After pitas have cooked allow to chill, that will "solidify". be aware: if the pitas are nevertheless set inside, pop them inside the toaster for a few minutes!


  1. Preheat oven to 425F. Line a baking sheet with parchment paper.
  2. Cube candy potato into half" chunks. upload sweet potatoes and cauliflower florets on a baking tray coated with parchment paper, drizzle with olive oil, toss with spices, and bake on 425F for half-hour.

Avocado Crema

  1. In a food processor or high speed blender combine substances for avocado crema till smooth.
  2. Collect pitas via layering on avocado crema and roasted veggies onto cauliflower pitas. optional: pinnacle with cilantro and complete fats coconut milk or yogurt.


I am so excited to proportion this recipe with you guys today! It’s a recipe this is SO easy to make and one the kids in reality loved.

It’s for hot canine Nuggets! I had spotted a comparable recipe in one of my many Paula Deen magazines and knew I needed to deliver it a attempt. Hers seemed a bit more complicated, so I desired to make it more easy. fortuitously, we cherished the way it turned out and are excited to have a new recipe everyone within the family loves.


You spot, we’re now not brilliant fancy around these elements and have a tendency to have warm puppies or corn dogs each month. due to the fact we've them each month, I sense adore it gets a bit uninteresting so I wanted on the way to attempt a “new edition” of this conventional meal and changed into pleased at how easy and delicious they have been. 

In truth,  they're so easy even the children can help cause them to. All you genuinely need to do is slice up the new puppies, wrap them in small pieces of crescent dough and also you’re performed. clean, proper?



  • 5 hot dogs
  • 1 can crescent rolls
  • ketchup and mustard for dipping


  1. Start via preheating you oven to four hundred ranges.
  2. Slice your hot puppies into thin portions (ours were about half inch every). Set apart.
  3. Roll out your crescent dough and press the seams together.
  4. Reduce into eight strips. Then reduce lengthwise into 8 greater strips. You must turn out to be with sixty four 1.five inch x .5 inch portions.
  5. Wrap the hot dogs inside the crescent pieces and vicinity on a parchment paper lined baking sheet.
  6. Bake for 8 to 9 mins. Serve warm. experience!


The herb & cheese combination, you’re getting all the flavors and satisfaction of lasagna, with out the heavy carbs found in regular lasagna! 

Preheat the oven to 375 ranges f. and spray, or brush a baking dish with cooking oil. using a sharp knife reduce a deep pocket into the aspect of each hen breast.


Season with a hint of sea salt, black pepper, oregano, garlic and add a tiny drizzle of olive oil. using your hands rub the seasonings/oil into the bird very well. In a small bowl whisk the egg together with ricotta cheese, parmesan, sparkling parsley, thyme, 2 Tablespoons of basil, and a pinch of sea salt and pepper. Whisk well to combine mixture.

Stuff the ricotta mixture similarly into every fowl breast pocket that you created, then lightly region the crammed breasts into the prepared dish. Spoon marinara calmly over the bird breasts.

Cover with a lid, or foil and bake for approximately 25-30 minutes, or till bird is cooked thru. arrange the mozzarella slices over each fowl breast and bake exposed for an additional 2 minutes, or till cheese is melty. Sprinkle with fresh chopped basil and enjoy!



  • 4 chicken breasts about 6 ounces each
  • 1 Tbsp dried oregano
  • 2 fresh garlic cloves, minced
  • 1 cup all-natural marinara sauce 
  • 1 free range egg
  • 1 cup ricotta cheese
  • 1/4 cup shredded fresh parmesan cheese
  • 4 thin mozzarella slices
  • 2 Tbsps chopped fresh parsley
  • 1 Tbsp fresh thyme leaves 
  • 4 Tbsps fresh chopped basil, divided
  • sea salt and fresh ground black pepper 


  1. Preheat the oven to 375 degrees f. and spray, or brush a baking dish with cooking oil.
  2. The use of a sharp knife cut a deep pocket into the side of every bird breast.
  3. Season with a hint of sea salt, black pepper, oregano, garlic and upload a tiny drizzle of olive oil. the use of your fingers rub the seasonings/oil into the bird thoroughly.
  4. In a small bowl whisk the egg collectively with ricotta cheese, parmesan, sparkling parsley, thyme, 2 Tablespoons of basil, and a pinch of sea salt and pepper. Whisk well to combine combination.
  5. Stuff the ricotta mixture similarly into each hen breast pocket that you created, then gently vicinity the filled breasts into the prepared dish.
  6. Spoon marinara calmly over the chook breasts.
  7. Cover with a lid, or foil and bake for approximately 25-half-hour, or until chicken is cooked through.
  8. Arrange the mozzarella slices over each chook breast and bake uncovered for a further 2 minutes, or until cheese is melty.
  9. Sprinkle with sparkling chopped basil and experience!


Cheesy chicken Quesadillas : This cheesy hen quesadillas recipe is creamy and amazing smooth to make with one greater unique scrumptious factor blanketed. It’s an clean meal your family will love. 

My boys love Tex Mex the whole lot. So this week, after I wanted to whip up something brief and smooth, I went with those cheesy bird quesadillas because they’re hearty and full of all the ones exceptional Tex Mex flavors we like. 


Here’s the first-rate mystery, although, to this one. For the cheesy chook quesadillas, I additionally add a bit cream cheese. That’s some other quick tip that’s makes a massive distinction for brief and easy hen. most recipes I’ve used in the beyond had been a bit too dry for my taste or too soggy whilst adding extra salsa. 

That’s why I add a touch of the cream cheese. It makes the chook mixture first-class and creamy and spreads well on every tortilla. With all this flavor and creaminess, you don’t even need guacamole or bitter cream. all of the creamy goodness on those tacky fowl quesadillas is already packed inside.



  • 1 Rotisserie Chicken, shredded
  • 1 cup salsa
  • 1 teaspoon ground cumin
  • 1 teaspoon oregano
  • dash of salt
  • 4 oz. cream cheese
  • 8 flour tortillas
  • 1/4 cup melted butter
  • 2 cups shredded Monterey Jack cheese


  1. Preheat oven to 375 degrees.
  2. Heat the primary six elements in a large skillet over medium heat until cream cheese is melted and mixed at some point of the aggregate.
  3. Lightly brush one aspect of each tortilla with butter and location (butter aspect down) on baking sheet.
  4. Spread about 1/3 cup of chook combination on one half of of the tortilla and then cover with an awesome sprinkling of the cheese.
  5. Fold over each tortilla and bake for approximately 10 mins until barely crisp and lightly brown.
  6. Cut into wedges and revel in!


A healthful Southwest Quinoa Salad with zesty lime vinaigrette. This bloodless quinoa salad may be made ahead for meal prep lunches or dinners.

Quinoa is a wonderful base for salads as it soaks up the flavors of the dressing and seasonings till it is extra flavorful. This southwest quinoa salad has crunchy purple bell pepper, candy corn and black beans. The flavors of chili and lime make the best southwest dressing!


I love to make a batch of this salad on Sunday and then devour it for lunch during the week. It’s filling and further tasty with guacamole. I divide it into man or woman meal prep packing containers for seize and cross lunch portions.

Quinoa is one in all my preferred superfoods due to the fact the tiny seeds comprise so much nutrition. Quinoa consists of all of the critical amino acids, which makes it a whole protein. This makes quinoa a wonderful source of protein in vegetarian meals.


For the salad:

  • 2 teaspoons olive oil
  • 2 cloves garlic minced
  • 1 cup quinoa well rinsed and drained
  • 1 3/4 cups low sodium vegetable broth or water
  • 1 cup canned corn drained
  • 15 ounce can black beans rinsed and drained
  • 1 red bell pepper chopped
  • 4 green onions sliced
  • 2 tablespoons minced fresh cilantro

For the lime vinaigrette:

  • 3 tablespoons fresh lime juice
  • 2 tablespoons olive oil
  • 1 tablespoon honey
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • salt and pepper to taste

For serving:

  • guacamole or avocado if desired


  1. Warmness the two teaspoons olive oil in a medium saucepan over medium warmth. add the garlic and saute till fragrant, stirring, about 1 minute. add the quinoa and vegetable broth (or water) and bring to a boil. reduce the warmth, cowl, and simmer until the liquid has been absorbed, approximately 12-sixteen minutes. remove from the warmth.
  2. At the same time as the quinoa chefs, prepare the lime vinaigrette. In a small bowl or jar, combine the dressing elements. Whisk (or shake in a jar with a lid) until nicely mixed.
  3. Switch the cooked quinoa to a large bowl and stir inside the corn, black beans, bell pepper, inexperienced onions and cilantro. add the dressing and stir gently to mix. taste and regulate seasonings as vital.
  4. Serve salad heat or bloodless, with guacamole or sliced avocado if desired.

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