Toobze's profile page
Recipes
Sheetpan Garlic Chicken & Veggies
By toobze
Garlic Sheet Pan Chicken and Vegetables are a quick dinner solution with lots of flavor
- 1/2- 3/4 cup extra virgin olive oil (divided) See note
- 1/2 Tbs dried chives
- 1 tsp salt
- 1 Tbs onion powder
- 1 tsp black pepper
- 3 lbs chicken, cut into tenders
- 3 Tbs minced garlic
- 1 ounce onion soup mix (see recipe)
- 1 cup asparagus spears (cut in half)
- 1 cup sliced carrots (cut into sticks)
- 1 cup sliced zucchini (cut into spears)
- 1 cup brussel sprouts, halved
- 1 cup green beans
- 1 cup sliced white mushrooms
- Onion Soup Mix
- 1/4 cup dried onion flakes
- 2 tablespoons low-sodium beef bouillon granules
- 1/4 teaspoon onion powder
- 1/4 teaspoon parsley flakes
- 1/8 teaspoon celery seed
- 1/8 teaspoon paprika
- 1/8 teaspoon ground black pepper
Creamy Cauliflower Salad
By toobze
Great substitute to a classic potato salad!
- 5 Cups Fresh Cauliflower Chopped (bite size)
- 1 Cup Mayonnaise (preferably homemade)
- 5 Stalks Celery Chopped
- 4 Hard Boiled Eggs Diced
- 3 Green Onions Diced
- 2 Crisp Cooked Bacon Strips
- 1 Tsp. Sea Salt
- 1/2 Tsp. Cayenne Pepper
- 2 Tsp. Ground Mustard
- 2 Tsp. Paprika
- Fresh Cracked Pepper to taste
Red Velvet Whoopie Pies
By toobze
1. Preheat oven to 350 degrees
- 1 tablespoon unsalted butter
- 1 cup cake flour
- 1/3 cup unsweetened cocoa (not Dutch process)
- 1/2 teaspoon salt
- 2/3 cup canola oil
- 3/4 cups granulated sugar
- 1 large egg
- 2 TBS red food coloring (I used gel dye until I achieved the desired color)
- 1 teaspoons vanilla
- 1/2 cup buttermilk
- 1/2 teaspoon baking soda
- 3/4 teaspoon white vinegar
- Cream Cheese Icing
- 1 (8) ounce package cream cheese, softened
- 3 tablespoons butter, softened
- 1 lb confectioners’ sugar
- 1 teaspoons vanilla extract
Bell Pepper Chicken Nachos
By toobze
Heat 1-tablespoon oil in a non-stick skillet over medium heat
- 4 bell peppers, any color you like
- 2 cups shredded Cooked Chicken
- 4 green onions, both green and white parts, sliced
- 2 garlic cloves, finely chopped
- 1 teaspoon chili powder
- 3/4 cup sliced black olives
- 1 cup salsa sauce (ready to serve) or Fresh Tomato Salsa Sauce
- 2/3 cup chopped fresh cilantro
- 1 1/2 cups shredded cheddar cheese
- vegetable oil
- salt and pepper to taste
Cottage Pie
By toobze
Brown the beef in half a tablespoon of butter, drain, and set aside
- Cottage Pie Filling
- 1 tablespoon of butter
- 1/4 cup whole milk
- 2 pounds of grass-fed ground beef
- 1 large onion finely chopped
- 1 garlic clove, finely chopped
- 1 large portobello mushroom cap, finely diced
- 2 medium carrots, finely diced
- 1 stick of celery, finely diced
- 1 tablespoon of tomato puree
- 1 teaspoon of dried or 1 1/2 teaspoons of fresh thyme (save some to garnish)
- 1 teaspoon of dried or 1 1/2 teaspoons of fresh, roughly chopped rosemary
- 1 bay leaf
- A small handful of fresh parsley, roughly chopped
- 2 cups of hot homemade beef, chicken or vegetable stock
- 1 large pinch sea salt
- 1 large pinch black pepper
- Butternut Squash
- Mash 1 medium butternut squash, peeled and cut into 1-inch chunks
- 2 tablespoons butter
- 1/4 cup whole milk
- Cauliflower Mash
- 2 small garlic cloves, peeled
- 1 large cauliflower, remove outer green leaves
- 1 teaspoon of dijon mustard
- 1 tablespoon of butter to blend and 2 teaspoons of chopped up butter to top the mash
- 1/4 cup whole milk
- 1 large pinch sea salt
- 1 large pinch black pepper
- Optional 2 teaspoons of chopped chives or 1 finely sliced spring onion Optional 1/2 cup of mature cheddar cheese, grated
Spaghetti Squash Pizza Nests
By toobze
Preheat oven to 400° and line a medium baking sheet with parchment paper
- 1 medium spaghetti squash, halved
- 1 tbsp. olive oil
- kosher salt
- Freshly ground black pepper
- 1/3 c. grated Parmesan
- 1 tsp. garlic powder
- nonstick cooking spray
- 2 c. pizza sauce
- 1 1/2 c. shredded mozzarella
- 1/2 c. mini pepperoni
- 1 tbsp. parsley, chopped
Chicken Zoodle Soup
By toobze
Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat
- 2 tablespoons olive oil, divided
- 3 pounds boneless, skinless chicken breasts, cut into 1-inch chunks
- Kosher salt and freshly ground black pepper
- 3 cloves garlic, minced
- 1 onion, diced
- 3 carrots, peeled and diced
- 2 stalks celery, diced
- 1/2 teaspoon dried thyme
- 1/4 teaspoon dried rosemary
- 4 cups chicken stock
- 1 bay leaf
- 1 pound (3 medium-sized) zucchini, spiralized*
- 2 tablespoons freshly squeezed lemon juice
- 1 sprig rosemary
- 2 tablespoons chopped fresh parsley leaves
Easy Applesauce Pork Chops
By toobze
These crazy easy pork chops are the perfect combination of sweet and savory
- 1 cups applesauce
- 2 tablespoons soy sauce
- 1/4 cup white wine
- 2 tablespoons brown sugar
- 1 garlic clove
- 1/2 teaspoon grated ginger
- 2 tablespoons butter
- 1/2 medium onion, sliced
- 6 boneless pork chops
Oven Baked Crispy Chicken
By toobze
Preheat the oven to 400 degrees
- 6 - 8 bone-in skin-on chicken thighs
- 1 1/2 - 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Optional: ground paprika and/or granulated garlic
Chicken Crust Pizza
By toobze
Heat oven to 400°F. Line a baking sheet with parchment paper and set aside
- 3 chicken breasts, roughly chopped
- coarse salt and pepper to taste
- 1/2 tsp oregano
- 1/2 tsp crushed red pepper flakes
- 2 eggs
- 3/4 cup shredded mozzarella
- pizza toppings of choice