dietdoctorrecipes

German Chocolate Cookies Yield: 24 cookies Prep Time: 20 minutes Cook: 40 minutes German Chocolate Cookies feature a homemade ultra soft, chewy, and gooey double chocolate cookie loaded with a flavorful coconut pecan topping. Amazing! Tessa's Recipe Rundown... TASTE: Ultra chocolaty with that perfect combination of tropical coconut and nutty, earthy pecans. TEXTURE: The cookies are ridiculously soft yet chewy and loaded with melty chocolate chips. Top that with the super gooey yet crunchy coconut topping and each bite is pure bliss. EASE: A few more steps involved than your typical cookie recipe but so worth it! The topping may seem weird at first but just follow the directions and you’ll be good. APPEARANCE: Taking the extra time to drizzle melted chocolate over these really does elevate them to a new level, especially because the topping looks kinda strange on its own. PROS: Super fun and flavorful twist on a cookie. CONS: None, except maybe that I preferred these cookies on the ...

DUMP AND BAKE MEATBALL CASSEROLE Total Time: 55 minutes This dump-and-bake supper is absolutely one of those meals! ENJOY THIS QUICK AND EASY DUMP-AND-BAKE MEATBALL CASSEROLE THAT COMES TOGETHER WITH JUST 5 KITCHEN STAPLES! Dump and Bake Meatball Casserole ​​​​​​​You don't even have to boil the pasta for this easy Dump and Bake Meatball Casserole! With only 5 simple ingredients, family-friendly weeknight dinners don't get much better than this! Course Dinner Cuisine Italian Keyword casserole, dinner, Meatballs Prep Time 10 minutes Cook Time 45 minutes Total Time 55 minutes Calories 461.4 kcal Author Blair Ingredients 1 (16 ounce) package uncooked rotini pasta 1 (25 ounce) jar marinara sauce 3 cups water 1 (14 ounce) package fully-cooked miniature (cocktail-size) meatballs (if using frozen meatballs, make sure that they are completely thawed before using) 2 cups shredded mozzarella or Italian blend cheese Optional: Parmesan cheese and fresh chopped herbs (such as basil, oregano,...

CREME BRÛLÉE CUPCAKES These Creme Brûlée Cupcakes are made with a moist vanilla cupcake and pastry cream filling, then topped with caramel frosting and a lovely caramelized sugar top! They are so fun and absolutely delicious! CREME BRÛLÉE CUPCAKES Yield: 12-14 Cupcakes  Category: Dessert Method: Oven  Cuisine: American INGREDIENTS VANILLA CUPCAKES 6 tbsp (84g), unsalted butter, room temperature 3/4 cups (155g) sugar 6 tbsp (86g) sour cream, room temperature 2 tsp vanilla extract 3 large egg whites, room temperature 1 1/4 cups (163g) all purpose flour 2 tsp baking powder ¼ tsp salt 6 tbsp (90ml) milk, room temperature 2 tbsp (30ml) water, room temperature PASTRY CREAM FILLING 2 egg yolks 6 tbsp (78g) sugar 1 1/2 tbsp cornstarch 1 cup (240ml) milk 1 tbsp (14g) salted butter 1 tsp vanilla extract CARAMEL FROSTING 1/2 cup (112g) salted butter 1/2 cup (95g) shortening 4 cups (460g) powdered sugar 3-4 tbsp caramel sauce 2-3 tbsp water or milk 1/4 cup (52g) sugar INSTRUCTIONS Preheat...

LASAGNA STUFFED CHICKEN Lasagna stuffed chicken is a tasty way to get your lasagna fix without eating a bunch of carbs! Skip the noodles and stuff your lasagna right inside a chicken breast. Low carb and family friendly, too! How to make mozzarella stuffed chicken breast: First, you’ll want to slice into your chicken using a sharp knife. Place one hand on top of the chicken breast to hold it steady and use the other hand to carefully cut a deep pocket into the side of the chicken. Drizzle chicken with a little olive oil and then season with some Italian seasoning and garlic powder. Next, you’ll want to prepare your filling. Ricotta, mozzrella, parsley – all of the good stuff from a lasagna is going into this filling. Fill the chicken with the cheese mixture and then spread some marinara on top. I use Rao’s marinara (affiliate link) pretty exclusively these days. It’s the lowest carb marinara I’ve found, but more than that it’s actually the best tasting. I was using Rao’s before I was w...

Biscuits and Gravy Casserole Biscuits and Gravy Casserole Prep time 15 mins Cook time 20 mins Total time 35 mins A different take on traditional biscuits and gravy, this easy breakfast casserole is a fun way to mix things up at the breakfast table. Serves: Approx 8 servings Ingredients 1 can large, flaky biscuits (such as Grands) ½ pound ground breakfast sausage 3 Tablespoons flour ½ teaspoon salt ½ teaspoon black pepper 2 and ½ cups milk Instructions Preheat oven to 400 degrees (F). Prepare a small casserole dish (approximately 7x10) with cooking spray. Set aside. Open biscuits, and cut biscuits into quarters. Layer half of the quarters in prepared pan. Bake for 10 minutes. Meanwhile, prepare gravy. In a heavy skillet, brown the ground breakfast sausage over medium high heat until fully cooked. Sprinkle the cooked sausage with 3 Tablespoons of flour. Use a wooden spoon to stir flour into sausage until completely absorbed. Lower heat to medium, and cook flour/sausage mixture for 3-5 mi...

Bang Bang Shrimp ETHAN CALABRESE These shrimp are bangin' baby! YIELDS:4 PREP TIME:0 HOURS 15 MINS COOK TIME:0 HOURS 15 MINS TOTAL TIME:0 HOURS 30 MINS INGREDIENTS FOR SHRIMP 2 c. panko bread crumbs 2 tbsp. extra-virgin olive oil 1 tsp. garlic powder Kosher salt Freshly ground black pepper 2 large eggs 1 c. all-purpose flour 1 lb. raw shrimp, peeled and deveined Freshly chopped cilantro, for garnish FOR BANG BANG SAUCE 2 tbsp. mayonnaise 2 tbsp. sweet chili sauce 1 tbsp. sriracha Juice of 1 lime 1 tsp. honey Kosher salt  DIRECTIONS Preheat oven to 400° and line a large baking sheet with parchment paper. In a shallow bowl, stir together bread crumbs, oil, and garlic powder and season with salt and pepper. In another shallow bowl, whisk eggs. Put flour in a third bowl. Using tongs, dip shrimp first in flour, then egg, then panko mixture, and transfer to prepared baking sheet. Continue until all shrimp are coated. Bake until shrimp are crispy and golden, 13 to 15 minutes. MAKE BANG BA...

ROASTED GARLIC SPAGHETTI Get ready to dig into a delicious bowl of Roasted Garlic Spaghetti loaded with roasted garlic, Parmesan cheese, fresh herbs tossed in a buttery sauce. Roasted Garlic Spaghetti Prep Time 15 minutes Cook Time 1 hour 15 minutes Total Time 1 hour 30 minutes Servings 6 -8 Author Jenn Ingredients 2 whole garlic heads 1/2 teaspoon olive oil 1 pound spaghetti 1/2 cup reserved pasta water 1 stick 1/2 cup butter 2 tablespoons freshly grated Parmesan cheese 2-3 tablespoons freshly chopped parsley basil or combination of both 1/2 teaspoon salt plus additional to taste 1/4 teaspoon black pepper plus additional to taste 1 tablepoon shaved Parmesan flakes for garnish optional Pinch of red pepper flakes optional Instructions Preheat oven to 400 degrees. Cut the top of garlic, exposing cloves, Drizzle with olive oil and a pinch of salt. Wrap garlic in foil and place on a small baking sheet or place each garlic head in a muffin tin. Cook for 35-40 minutes until soft and tender. ...

Light and Fluffy Vegan Pancakes . A simple and delicious recipe for light and fluffy vegan pancakes. These are so easy to make and are the perfect weekend breakfast! Light and Fluffy Vegan Pancakes. A simple vegan pancake recipe that's perfect for weekend breakfasts! These are so light and fluffy and are perfect topped with fresh fruit! Course Breakfast Cuisine Dairy Free, Egg Free, vegan. Keyword vegan breakfast ideas, vegan pancake recipe Prep Time 5 minutes Cook Time 10 minutes Total Time 15 minutes Servings 8 pancakes Calories 174 kcal Author Kelly Roenicke Ingredients 1 1/2 cups white spelt flour you can use all-purpose flour if you wish 1 1/2 Tablespoons baking powder 1 1/2 cups non-dairy milk I use unsweetened coconut milk 3 Tablespoons organic cane sugar 3 Tablespoons organic canola oil or coconut oil 1/8 teaspoon salt vegan buttery spread for pan Instructions Mix dry ingredients in a large bowl. Add wet ingredients, and let rise for about five minutes. Melt a tablespoon of...

Garlicky Shrimp Dip ETHAN CALABRESE YIELDS:8 PREP TIME:0 HOURS 15 MINS COOK TIME:0 HOURS 25 MINS TOTAL TIME:0 HOURS 40 MINS INGREDIENTS 2 tbsp. extra-virgin olive oil 1 lb. medium shrimp, thawed if frozen, peeled and deveined 3 cloves garlic, minced Kosher salt Freshly ground black pepper 1 oz. (8-oz.) block cream cheese, softened 1/4 c. mayonnaise 3/4 c. shredded mozzarella 1/4 c. grated Parmesan Juice and zest of 1 lemon 2 tbsp. freshly chopped parsley, plus more for garnish Pita chips, for serving  DIRECTIONS Preheat oven to 350°. In a large skillet over medium heat, heat oil. Add shrimp and garlic and season with salt and pepper. Cook until shrimp is pink and no longer opaque, 3 to 4 minutes. Let cool slightly, then coarsely chop. In a large bowl, stir together cream cheese, mayonnaise, mozzarella, Parmesan, lemon juice and zest, parsley, and chopped shrimp and season with salt and pepper. Transfer dip to a small baking dish and bake until golden and bubbly, 25 minutes. Garnish...

YOU WILL NEED 1 medium head cauliflower or 16 ounces store-bought cauliflower rice 1/2 cup sliced almonds 2 tablespoons butter or substitute extra virgin olive oil 2 cloves garlic, minced 1/4 teaspoon fine sea salt Freshly ground black pepper, to taste 3/4 cup chopped fresh herbs like parsley, dill, cilantro, and basil 1 tablespoon lemon juice or more to taste DIRECTIONS MAKE CAULIFLOWER RICE To turn a head of cauliflower into rice, there are two options. Use a food processor or use a box grater. If using a food processor, cut the head of cauliflower into medium chunks and remove the core. Working in batches, add the cauliflower to the bowl of a food processor and pulse until the cauliflower is broken down into very small bits that resemble rice (see photo above). If using a box grater, cut the head of cauliflower into quarters and remove the core. Use the medium-sized holes to grate each quarter into small bits resembling rice. Optional step, for the best cauliflower rice, before ...

INGREDIENTS 4 chicken breast halves 1/4 tsp salt 1/4 tsp black pepper 1/4 tsp garlic powder 3 tbsp Land O Lakes® Butter with Canola Oil; divided 6 cloves garlic, minced ¼ cup white cooking wine 1 cup heavy cream ¼ cup freshly grated parmesan cheese 2 handfuls fresh baby spinach, roughly chopped Pinch red pepper flakes Squeeze of fresh lemon juice INSTRUCTIONS Season chicken with salt, pepper and garlic powder all over. Melt 1 tbsp Land O Lakes® Butter with Canola Oil in a large skillet over medium-high heat. Sear chicken in the hot pan, for 5 minutes on each side, until cooked through. Once cooked, remove from the pan and set aside. Wipe out pan and return to stove top. Melt 2 tbsp butter with canola oil in the same skillet. Sauté garlic until fragrant (about 30 seconds). Pour in the wine; allow to reduce to half. Reduce heat to low-medium heat, add the cream and bring to a gentle simmer, while stirring occasionally. Season with salt and pepper to taste. Add the parmesan cheese and all...

INGREDIENTS: 2 (8-oz) cans refrigerated crescent rolls 1 (10-3/4 oz) can cream of chicken soup, undiluted 3/4 cup grated cheddar cheese 1/2 cup milk 4-oz cream cheese, room temperature 2 Tbsp butter, room temperature 1/2 tsp garlic powder 1 tsp minced onion flakes 2 cups chopped cooked chicken 1/2 cup finely grated cheddar cheese 1/2 tsp seasoning salt 1/4 tsp ground black pepper (or to taste) 2 Tbsp milk 1 cup grated cheddar cheese INSTRUCTIONS: Set oven to 350°F. Spray a 9×13 dish with cooking spray. Set aside. Mix together 1/2 cup milk, 3/4 cup cheddar cheese and undiluted chicken soup. Set aside. Mix together cream cheese and butter until very smooth. Stir in garlic powder. Add the chopped chicken, onion flakes, 1/2 cup cheddar cheese, seasoning salt, pepper and 2 Tbsp milk. Unroll the crescent rolls. Scoop chicken mixture on top of the wide end of of each crescent triangle, then roll up starting at the thicker end. Drizzle a small amount of soup mixture on the bottom of the dish. ...

INGREDIENTS 1 pound ground beef 1 small onion diced 24 ounces marinara 3 cloves garlic minced 2 cups ricotta cheese 1 large egg ¼ cup parmesan cheese ¼ cup chopped parsley 1 teaspoon garlic powder ½ teaspoon onion powder 25 ounces frozen cheese ravioli 2 cups shredded mozzarella minced parsley for garnish INSTRUCTIONS Preheat oven to 350 degrees. Spray a 13x9 baking dish with non-stick spray. Heat a large skillet over medium heat and add the ground beef and onion. Brown the beef, crumbling it as it cooks. Drain the grease from the pan. Add the marinara sauce and garlic and simmer for 5 minutes, stirring often, over low heat. While sauce is simmering, mix ricotta, egg, Parmesan, parsley, garlic powder, and onion powder in a small bowl. Spoon 1/3 of the meat mixture into the prepared baking dish and spread across the bottom. Top with a single layer of ravioli, ½ of the ricotta mixture, and   1/3 of the sauce. Repeat the layers, ending in marinara sauce. Sprinkle the top with the sh...

INGREDIENTS 1/4 cup + 4 tablespoons extra virgin olive oil 1 can (14 ounce) chickpeas, drained kosher salt and black pepper 2 zucchini, or summer squash, diced 2 ears sweet corn, kernels removed from the cob 1 shallot, chopped 1 inch fresh ginger, grated 2 cloves garlic, minced or grated 1 1/2 tablespoons yellow curry powder 1/2 teaspoon cayenne pepper, more or less to taste 1 can (14 ounce) coconut milk 2 tablespoons tahini (sesame seed paste) juice and zest from 1/2 a lemon 1/4 cup fresh cilantro, roughly chopped (basil can be used) 8 ounces Halloumi cheese, sliced into 1/4 inch pieces (omit if vegan) 2 cups cooked basmati rice sesame seeds, green onions, and Persian cucumbers, for serving (optional) INSTRUCTIONS 1. Heat 1/4 cup olive oil in a large pot over medium heat. When the oil shimmers, add the chickpeas and season with salt and pepper. Cook, stirring occasionally until the chickpeas begin to crisp, about 5 minutes. Carefully remove 1/2 cup of chickpeas and reserve for toppin...

Ingredients FOR THE CHICKEN BREASTS 4 (1 pound) boneless, skinless chicken breasts 4 cups lukewarm water about 90 to 105 degrees Fahrenheit 1/4 cup salt 1 tablespoon olive oil CHICKEN SEASONING BLEND 1/4 teaspoon salt, (optional - chicken will have absorbed some of the salt from the salted water) 1/4 teaspoon fresh ground pepper 1/2 teaspoon smoked or sweet paprika 1/8 teaspoon cayenne pepper 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 teaspoon dried thyme 1/2 teaspoon dried basil 1/2 teaspoon dried rosemary 1/4 teaspoon dried parsley fresh chopped parsley, for garnish Instructions Preheat oven to 425F. Place chicken breasts in a large bowl and set aside. In a large measuring cup or a mixing bowl combine lukewarm water and salt; stir and pour over chicken breasts. Set aside for 20 to 30 minutes. You can also also cover the bowl and refrigerate for 2 hours. In the meantime, prepare the Chicken Seasoning Blend. Combine salt, fresh ground pepper, paprika, cayenne pepper, garl...

INGREDIENTS 1 1/2 pounds boneless, skinless chicken breasts 2 tablespoons butter 1/2 cup chopped onion 2 1/2 cups water 1 1/2 cups heavy cream 1 (10.5-ounce) can cream of chicken condensed soup 2 cups uncooked long grain rice 2 teaspoons garlic powder 1 teaspoon onion powder 1 teaspoon salt 1 teaspoon pepper 1 1/2 cups shredded Parmesan cheese 1/2 cup shredded cheddar or colby jack cheese 1 tablespoon chopped fresh parsley 4 ounces cream cheese, cut into chunks and softened INSTRUCTIONS Cut chicken into strips. Turn Instant Pot to "Saute" mode. Add butter. When melted add chicken and onion and cook until most of the pink in the chicken is gone. Add water, heavy cream and chicken soup. Stir. Add rice, sprinkling it in so that it is evenly distributed. Add garlic powder, onion powder, salt and pepper. Do not stir. Place lid on. Make sure valve is in "sealing" position. Pressure Cook on HIGH for 5 minutes. Manually release pressure. Once the pin drops, remove lid a...

INGREDIENTS 2 pounds chicken breasts or thighs sliced into 1 1/2" wide strips by 3-5" long 3 tablespoons olive oil 1/4 cup coconut milk plus more as needed (may sub water) 1/3-1/2 cup smooth peanut butter 12-15 skewers Marinade/Sauce 1/4 cup low sodium soy sauce 1/4 cup packed brown sugar 1 tablespoon chili paste (like Sambal Oelek) 1 1/2 tablespoons lime juice 1 1/2 tablespoons fish sauce 1 teaspoon dried basil 1 teaspoon coriander powder 1/2 teaspoon ground ginger 1/2 teaspoon garlic powder 1/2 teaspoon turmeric powder top view of grilled chicken satay with Thai peanut sauce INSTRUCTIONS Whisk together the Marinade/Sauce ingredients in a medium bowl. Remove 1/3 cup to a freezer size bag and whisk in 3 tablespoons olive oil. Add chicken and toss to evenly coat. Marinate in the refrigerator 6 hours up to overnight. Refrigerate remaining marinade/sauce separately - this will become the base of your Peanut Sauce. When ready to cook, soak wooden skewers in water for at least 30 ...

Ingredients 8 oz pkg sliced baby bella mushrooms 2 tbsp butter, melted 3 large boneless, skinless chicken breasts 1/2 cup flour 1/3 cup butter 1/2 cup chicken broth 1/4 cup Marsala wine salt & pepper, to taste 1/2 tbsp corn starch + 1 tbsp water 1/2 cup shredded mozzarella cheese 1/2 cup shredded Parmesan cheese 2-3 green onions, thinly sliced Instructions Cut each chicken breast evenly in half, lengthwise. One at a time, place a piece of chicken in between two sheets of heavy duty plastic wrap. Using the flat side of a meat mallet, flatten the breast out to a 1/4" thickness. Repeat for all the pieces of chicken. Melt the two tablespoons of butter in a large skillet over medium heat. Add in the mushrooms and saute for 3-5 minutes, or until tender. Remove the cooked mushrooms to a waiting plate or bowl, and set aside. Add the flour to a flat plate. Dredge each piece of chicken in it, making sure there's an even coat. In the same skillet you cooked the mushrooms in, melt two...

INGREDIENTS 2 cups long grain rice (uncooked) Early Harvest Greek extra virgin olive oil 1 medium yellow onion, chopped (just over 1 cup chopped onions) 1 garlic clove, minced 1/2 cup orzo pasta 2 lemons, juice of (PLUS zest of 1 lemon) 2 cups low sodium broth (chicken or vegetable broth will work) Pinch salt Large handful chopped fresh parsley 1 tsp dill weed (dry dill) INSTRUCTIONS Wash rice well and then soak it for about 15 to 20 minutes in plenty of cold water (enough to cover the rice by 1 inch). You should be able to easily break a grain of rice by simply placing it between your thumb and index finger. Drain well. Heat about 3 tbsp extra virgin olive oil in a large sauce pan with a lid (like this one) until oil is shimmering but not smoking.   Add onions and cook for about 3 to 4 minutes until translucent. Add garlic and orzo pasta. Toss around for a bit until the orzo has gained some color then stir in the rice. Toss to coat. Now add lemon juice and broth. Bring liquid to...