Lunch Lady Brownies

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Ingredients

• 1 cup butter, melted
• ½ cup unsweetened cocoa powder
• 2 cups all-purpose flour
• 2 cups granulated sugar
• 4 large eggs
• 4 teaspoons vanilla extract

Chocolate Frosting

• ¼ cup butter, softened
• ¼ cup milk ( I use 2%)
• ¼ cup unsweetened cocoa powder
• 3 cups powdered sugar

Instructions

1. Preheat oven to 350° F. Line a 9x13-inch baking dish with foil and spray foil with non-stick spray. Set aside.
2. In the bowl of an electric stand-mixer, add the melted butter and cocoa powder. Using the paddle attachment, blend until smooth.
3. Add the flour and sugar. Beat together then add eggs and vanilla. Mix just until combined. Don't over mix. (Batter will be thick)
4. Pour batter into prepared baking dish and spread out evenly. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Remove brownies from oven and let stand 15 minutes before frosting. You want the brownies still warm when you frost them!
5. FOR CHOCOLATE FROSTING: Beat together all the frosting ingredients until smooth. Pour and spread over warm brownies. Let cool completely before cutting and serving.

This article and recipe adapted from this site

Peanut Butter Lasagna

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Ingredients

CRUST 

• 36 Oreo Cookies
• 1/3 cup butter melted

PEANUT BUTTER LAYER

• 8 oz cream cheese softened
• 1 cup smooth peanut butter
• 1 cup powdered sugar
• 1/4 cup milk
• 1 1/2 cups whipped topping such as Cool Whip

CHOCOLATE LAYER

• 2 boxes of instant chocolate pudding 4 servings size
• 2 3/4 cups milk

TOPPING

• whipped topping
• 1 bag of Reese’s Mini Peanut Butter Cups
• peanut butter chips
• Chocolate Syrup optional
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Instructions

OREO CRUST

1. In a food processor, finely crush oreo cookies. Stir in melted butter. Press into a 9″ x13″ pan or glass dish. Place in the freezer while preparing the next layer.

PEANUT BUTTER LAYER

1. With mixer on medium, cream cheese, milk & peanut butter until fluffy. Slowly add in powdered sugar. Gently fold in whipped topping.
2. Spread the peanut butter layer on the Oreo crust. Place in the freezer while preparing the next layer.

CHOCOLATE LAYER

1. In a bowl, mix together both boxes of pudding mix and milk. (Note: This will be less milk than called for on the box. You want this layer a little bit thicker than pudding.)
2. Spread the pudding onto the peanut butter layer. Place in the fridge and allow to set for about 5 minutes.
3. Top with remaining whipped topping, chopped Reese’s Mini Pieces, peanut butter chips and chocolate sauce if desired. Refrigerate at least 3 hours.

NUTRITION INFORMATION

Calories: 471, Fat: 27g, Saturated Fat: 11g, Cholesterol: 38mg, Sodium: 424mg, Potassium: 345mg, Carbohydrates: 49g, Fiber: 2g, Sugar: 32g, Protein: 11g, Vitamin A: 545%, Calcium: 119%, Iron: 3.6%

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

This article and recipe adapted from this site

Honey Garlic Chicken

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Ingredients

• 500 g / 1 lb chicken breast , boneless and skinless (2 pieces)
• Salt and pepper
• 1/4 cup / 60g flour (Note 1)
• 50 g / 3.5 tbsp unsalted butter (or 2 1/2 tbsp olive oil)
• 2 garlic cloves , minced
• 1 1/2 tbsp apple cider vinegar (or white or other clear vinegar)
• 1 tbsp light soy sauce (or all purpose, Note 2)
• 1/3 cup / 90g honey (or maple syrup)

Instructions

1. Cut the breasts in half horizontally to create 4 steaks in total. Sprinkle each side with salt and pepper.
2. Place flour in a shallow dish. Coat chicken in flour and shake off excess.
3. Melt most of the butter in a large skillet over high heat - hold back about 1 tsp for later.
4. Place chicken in skillet and cook for 2 - 3 minutes until golden.
5. Turn and cook the other side for 1 minute.
6. Turn heat down slightly to medium high.
7. Make a bit of room in the pan and add garlic and top with remaining dab of butter. Stir garlic briefly once butter melts.
8. Add vinegar, soy sauce and honey. Stir / shake pan to combine. Bring sauce to simmer, then simmer for 1 minute or until slightly thickened.
9. Turn chicken to coat in sauce. If the sauce gets too thick, add a touch of water and stir.
10. Remove from stove immediately. Place chicken on plates and drizzle over remaining sauce.

This article and recipe adapted from this site

10-Minute Teriyaki Chicken & Broccoli

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INGREDIENTS

• 3 organic chicken breasts, cut into 1 1/2-inch pieces
• 3 cups broccoli, steamed
• 1 Tablespoon oil

Teriyaki Sauce

• 1/4 cup low sodium soy sauce (or liquid aminos)
• 3 Tablespoon coconut sugar
• 1 Tablespoon sesame oil
• 1 teaspoon ginger (grated fresh or dried)
• 2 teaspoon corn starch
• 2 garlic cloves, minced
• 1/2 teaspoon sesame seeds *optional

INSTRUCTIONS

1. Whisk all of teriyaki sauce ingredients in a small bowl.
2. On medium heat in a cast-iron skillet brown chicken in oil until cooked on all sides and slightly crispy. *If pan isn't hot enough the chicken will steam so make sure pan is hot but not burning.*
3. Add teriyaki sauce to cooked chicken and stir for 1 to 2 minutes for sauce to thicken.
4. Stir in broccoli with chicken and sauce. Serve over rice with sprinkled sesame seeds and enjoy!

This article and recipe adapted from this site

AMAZING PEPPER STEAK STIR FRY

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Ingredients

• 2 tbsp olive oil divided
• 1 red bell pepper cut into 1 inch cubes or strips
• 1 green bell pepper cut into 1 inch cubes or strips
• 8 ounce 8 ounce flank steak sliced in strips against the grain
• 3 garlic cloves minced
• 1/4 cup brown sugar packed
• 1/2 cup soy sauce low sodium
• 2 tsp sesame oil
• 1 tsp ground ginger
• 1 tbsp cornstarch

Instructions

1. In a medium sized skillet or wok over medium high heat add 1 tablespoon olive oil.  Add the bell peppers and cook 1-2 minutes until tender.  Remove and set aside on a plate.
2. Turn the heat to high and add the flank steak and cook on each side to sear the beef and reduce heat to medium high and continue to cook until no longer pink and brown on each side.
3. In a small bowl, whisk the garlic, brown sugar, soy sauce, sesame oil, ginger and cornstarch.  
4. Add the peppers back to the skillet and add the sauce.  Let simmer for 1-2 minutes until the sauce starts to thicken.  Serve over rice.

This article and recipe adapted from this site

Keto Chicken Parmesan

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Ingredients

1. 3 Chicken Breast, cut in half lengthwise
2. 2 Eggs, beaten
3. 1/2 teaspoon Italian seasoning
4. 1 Cup Parmesan Cheese, Pre-shredded
5. 3/4 Cup Marinara sauce
6. 12 Ounces Fresh Mozzarella, sliced into 12 slices

Instructions

1. Heat a non-stick skillet over medium heat and pre-heat the oven to 375F
2. Combine the eggs and the Italian seasoning in medium sized bowl.  Add the Parmesan cheese to another bowl.  Coat the chicken cutlets in the egg mixtures, then into the parmesan, being sure to coat the chicken well.
3. Spray the skillet with cooking spray and cook the coated chicken on each side for 3 minutes.  Remove to a baking dish.
4. Spoon 2 tablespoons of marinara on top of each cutlet, followed by 2 ounces of fresh mozzarella.
5. Bake in the pre-heated oven for 10 minutes or until the cheese melts.  Serve

Notes

Nutrition per serving: 333 calories/21g fat / 4g carbs / 33g protein

• You can use shredded mozzarella for the topping.  Use 2 tablespoons per breast.
• The perfect parmesan for this recipe is the pre-shredded kind.  I used Kraft brand.

This article and recipe adapted from this site

Spicy Louisiana Shrimp Dip

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#dinner #easydinnerrecipe #chickenrecipes #recipeoftheday #chicken #chickenfoodrecipes #chickenhouses #chickendinner #healthyrecipes #healthyfood #healthyeating #recipeseasy #popular #women

Ingredients

• 1/4 cup chives or minced green onions
• 1 red bell pepper minced
• 1/4 cup mayonnaise
• 8 ounces cream cheese
• 1/4 cup Parmesan Cheese
• 12 ounces SeaPak Shrimp Scampi
• 2 tablespoons lemon juice
• 1 lemon zested
• 1 tablespoon cajun seasoning
• 2 teaspoons Worcestershire sauce
• 1 sourdough bowl

Instructions

Note: click on times in the instructions to start a kitchen timer while cooking.

1. Preheat the oven to 375 degrees.
2. Defrost the shrimp, drain well and chop the shrimp into 1/2 inch dice. 
3. In a large bowl add the chives, bell pepper, mayonnaise, cream cheese, Parmesan cheese, shrimp, lemon juice and zest, cajun seasoning and Worcestershire sauce and stir until combined.
4. Cut the top of the sourdough loaf off the bread.
5. Scoop out the insides until the walls of the bread are 1/2 inch thick.
6. Put the dip into the bread bowl.
7. Bake in the oven for 18-20 minutes or until the mixture is bubbly and the bread is nicely browned.
8. Serve with crackers or baguette slices.

This article and recipe adapted from this site