free food recipes

Spinach And Artichoke Quesadillas Total Time - 25 minutes Prep Time - 10 minutes Cook Time - 7 minutes Ingredients for 4 servings 2 cups cream cheese (450 g) , softened ½ cup sour cream (145 g) 3 cups shredded mozzarella cheese (300 g) , divided ½ cup parmesan cheese (55 g) , grated 4 cloves garlic, minced ½ teaspoon red pepper flakes 1 teaspoon kosher salt ½ teaspoon freshly ground black pepper 2 packages frozen spinach, thawed and drained 2 cans artichoke heart, drained and chopped 4 large flour tortillas                    Preparation In a large bowl, mix together the cream cheese, sour cream, 1 cup (100 G) mozzarella, the Parmesan, garlic, red pepper flakes, salt, and black pepper until smooth. Fold in the spinach and artichoke hearts. Heat a large nonstick skillet over medium heat. Place a tortilla in the pan. Sprinkle ¼ cup (25 G) of mozzarella over half of the tortilla. Top with ¼ of the spinach artichoke dip, spreading evenly. Sprink

Tofu Buddha Bowl Total Time 50 minutes Prep Time 10 minutes Cook Time 40 minutes Ingredients for 6 servings 2 tablespoons sesame oil 2 tablespoons sweet mirin 1 tablespoon Schwartz® Fiery Spice Blend 1 teaspoon kosher salt, plus more to taste 16 oz extra firm tofu (455 g) 2 medium sweet potatoes, peeled 2 medium broccoli crowns 6 cups cooked quinoa (1 kg) 3 cups purple cabbage (300 g) , thinly sliced 1 english cucumber, julienned 1 large avocado, thinly sliced ⅓ cup roasted peanuts (40 g) 3 tablespoons fresh cilantro leaves, for garnish 3 tablespoons fresh mint leaf, torn for garnish FIERY PEANUT SAUCE 2 tablespoons sesame oil 2 tablespoons apple cider vinegar 1 tablespoon Schwartz® Fiery Spice Blend ⅓ cup cold water (80 mL) , as needed kosher salt, to taste                  Preparation Preheat the oven to 400˚F (200˚C). Make the tofu marinade: In a medium bowl, mix together the sesame oil, mirin, Fiery spice blend, and salt. Cu

 Vegan crumble muffins Ingredients for 12 muffins MUFFINS ½ cup canola oil, or vegetable oil ½ cup vegan buttermilk, mix 1/2 cup of non-dairy milk, such as almond or soy, and 1/2 tsp of apple cider vinegar and rest for 10 minutes ½ cup brown sugar ¼ cup granulated sugar 2 vegan eggs, I used Bob’s Red Mill Egg Replacer but you can use flax eggs or any egg replacer of your preference 1 ½ teaspoons vanilla extract 2 cups all-purpose flour, or gluten-free flour 2 teaspoons baking powder 1 teaspoon cinnamon ½ teaspoon salt 1 ½ cups chopped apple, or pear, or 1 cup cranberries or blueberries, or fruit of choice CRUMBLE 3 tablespoons vegan butter, or coconut oil, melted 6 tablespoons brown sugar 1 tablespoon granulated sugar ½ cup all-purpose flour 2 tablespoons rolled oats 1 dash cinnamon                         Preparation Preheat your oven to 375° F (190°C) and line a muffin tin with paper liners or grease and flour. In a bowl whisk oil,

     Crispy Buffalo Wings                                                                                  Under 30 minutes Ingredients for 4 servings ¾ cup cornstarch (95 g) , divided 2 lb chicken wings (910 g) , rinsed and patted dry ¼ cup all-purpose flour (30 g) 1 teaspoon paprika 1 teaspoon garlic powder 1 teaspoon cayenne pepper 2 teaspoons baking powder 2 teaspoons salt 1 teaspoon black pepper ⅔ cup water (155 mL) peanut or vegetable oil, for frying ½ cup buffalo sauce (155 g) ranch or blue cheese dip, for serving 1 stalk celery sticks, for serving, cut into sticks                  Preparation In a bowl, toss ¼ cup (30 grams) of cornstarch and the chicken wings together until fully coated. Transfer the wings to a wire rack and let rest and dry out for 20 minutes, ideally in the fridge if you have space. In a medium bowl, whisk together the remaining ½ cup of cornstarch, the flour, paprika, garlic powder, cayenne, baking powder, sal

Better Than Fast Food Chicken Nuggets Ready - 45 minutes   4 - servings INGREDIENTS 4 - 5 boneless   chicken  thighs 1 tsp   garlic  salt 1/2 tsp   onion powder breadcrumbs (I blended in  parsley  when I processed eggs  whisked lard  to fry Method: In a food processor, process the raw chicken meat until it’s ground. Remove the chicken meat from the food processor and place it in a bowl. Mix in the garlic salt and onion powder. Working in batches, roll out small nugget sizes of the meat into your hand. Flatten them out, then dip them in the whisked egg and then breadcrumbs 4. In a skillet or cast iron pan, gently bring the lard to heat. Working in batches, fry the chicken nuggets on both sides until browned and cooked through; about 2-3 minutes per side.      Click the image below to get a $50 Taco Bell gift card

Vanilla French Toast Dunkers Ready 20 minutes 1 serving These are a healthy take on Burger King’s French Toast Sticks which are 584 calories/32 grams of fat for the same size. Approximate Nutritional Information: 175 calories/1 gram of fat per serving INGREDIENTS 2 slices   lite whole  wheat  bread ½ cup  Egg  Beaters 2 tablespoons   granulated  Splenda 1 teaspoon   fat-free French  Vanilla  coffee creamer powder ½ teaspoon  cinnamon ½ teaspoon  vanilla  extract ¼ teaspoon  butter  extract Pinch of  salt Nonstick  cooking spray Sugar-free  maple syrup  (optional) INSTRUCTIONS 1. Toast the bread until golden brown in a toaster. 2. Cut each bread slice into four even strips. 3. Combine the Egg Beaters, Splenda, coffee creamer, cinnamon, vanilla extract, butter extract, and salt in a shallow bowl or pie pan. 4. Whisk the mixture well until everything is dissolved and combined. 5. Soak bread slices in the egg mixture for 15 seconds on each side.

Beer-Battered Crispy Fried Chicken Strips Ingredients for 2 servings 1 cup salted crisp (100 g) BEER BATTER 1 egg ½ cup beer (100 mL) ¾ cup plain flour (100 g) 1 teaspoon baking soda 1 teaspoon salt ½ teaspoon pepper 1 chicken breast salt, to season pepper, to season oil, for frying ¼ cup ketchup (60 mL) , to serve 4 oz chip (115 g) , to serve Pour the crisps into a ziplock bag and smash into pieces using a rolling pin. Pour into a bowl and set aside. Preheat a pot of oil to 350˚F (180˚C) Mix all the beer batter ingredients in a bowl until combined, careful not to overmix. Cut the chicken into strips and coat well in the batter, then the crisp coating. Fry for about 2-3 minutes on each side, or until chicken is golden brown and cooked through. Transfer to some paper towel to soak up some of the excess oil. Serve with chips, your favourite sauces and leftover beer. Enjoy!       Click the image below to get a $50       

Peanut Butter Keto Cookies Ingredients for 14 cookies 2 cups almond flour (250 g) 6 tablespoons keto friendly powdered sugar substitute 1 large egg ½ teaspoon kosher salt 1 cup natural salted crunchy peanut butter (240 g) ½ cup unsalted butter (115 g) , melted                       Preparation Preheat the oven to 350ºF (180ºC) and line 2 baking sheets with parchment paper. In a large bowl, mix together the almond flour, powdered sugar substitute, egg, salt, peanut butter, and melted butter until thoroughly combined. Scoop the dough into 14 balls using a ¼ cup ice cream scoop and place on the prepared baking sheets. Flatten the cookies by crossing 2 forks on top and pressing down slightly. Bake the cookies for 10–12 minutes, turning the baking sheet halfway, until fragrant and slightly golden. Remove the cookies from the oven and transfer to a wire rack to cool. The cookies will keep in an airtight container at room temperature for up to 4

Keto Bacon Cauliflower “Mac” ‘N’ Cheese 30 minutes Ingredients for 4 servings 4 strips bacon 4 cups water (960 mL) 1 large head cauliflower 2 teaspoons kosher salt, divided 4 oz cream cheese (115 g) ⅓ cup heavy cream (80 mL) ¼ teaspoon cayenne pepper 1 teaspoon paprika 2 cups shredded cheddar cheese (200 g) fresh parsley, finely chopped, for garnish                       Preparation In a large pan over medium-high heat, cook the bacon for 6 minutes, or until crisp. Remove the bacon from the pan, pat off excess grease with a paper towel, then chop and set aside. Add the water to a medium pot and bring to a boil. While the water heats up, chop the cauliflower into small pieces. Add 1 teaspoon of salt and the cauliflower to the boiling water, then cover and cook for 4 minutes, or until slightly tender. Drain the cauliflower and set aside. In the same saucepan, combine the cream cheese, heavy cream, remaining teaspoon of salt, the cayenne, a