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Fettuccine with Roasted Pepper Sauce by @tania.sheff
Checkout @tania.sheff

Servings 4


8 oz fettuccine
1/2 lb chicken, cut into pieces
1 tbsp olive oil
1 garlic cloves, finely chopped
16 oz jar roasted peppers
1/2 cup Half&Half (or heavy cream)
1/4 cup chopped fresh parsley
salt and pepper
grated Parmesan cheese to garnish
Servings: servings
Prep the ingredients: 1) Bring a large pot of water to a boil and cook fettuccine according to the package instructions. Drain, rinse with cold water and set aside. 2) Meanwhile, chop half of the peppers into small pieces. Place the remaining peppers (with the liquid from the jar) into a food processor or bullet blender and process until smooth.
Add olive oil to a large, non-stick pan and cook the chicken for 5 minutes on medium heat. Season with some salt and pepper.
Add garlic and cook for about 30 seconds.
Add chopped and blended peppers and Half&Half.
Cook, stirring occasionally for about 10 minutes, until the sauce starts to thicken.
Add fettuccine and parsley and mix everything well. Sprinkle with Parmesan cheese and enjoy!


Check out @budgetbytes

Serves: 6

12 oz. uncooked elbow macaroni
1 Tbsp vegetable oil
1 clove garlic, minced
1 cup milk
4 oz. cream cheese
¼ cup grated parmesan
½ cup sour cream
1 (4 oz.) can sliced jalapenos
1 (4 oz.) can diced green chiles (mild)
¼ tsp salt
1 cup shredded pepper jack cheese

Bring a large pot of water to a rolling boil and then add the pasta. Let it continue to boil until it is soft (about 10 minutes).
While the pasta is cooking, prepare the sauce. In a medium sauce pot, cook the garlic in vegetable oil for about 1-2 minutes or just until soft and fragrant. Add the milk, cream cheese, and grated parmesan. Continue to stir and cook over medium heat until the cream cheese is warm and softened. Use a whisk to stir the ingredients together until smooth.
Turn the heat down to low and then whisk in the sour cream. Drain the jalapenos and green chiles and then stir into the sauce. Taste the sauce and add ¼ tsp of salt if needed.
When the pasta is finished cooking, drain it in a colander. Return the drained pasta to the pot (heat turned off), pour the sauce over top, and stir until well mixed. Sprinkle the shredded pepper jack over top and then stir in. The heat from the sauce and noodles should be enough to melt the cheese. Serve hot!
*I used Dreamfield pasta as a feeble attempt to make this not so unhealthy. *eye roll*

Yummy!😍 Tag friends who would love this! @proper_tasty

Introducing this delicious pasta by @noyolksnoodles, that's cholesterol free, low in sodium and low in fat! Using healthier options is always a plus! Tag moms who would love this recipe in comments below! Check out @halfbakedharvest tomorrow for another delicious #noyolks recipe.#ad
Creamy Chicken Pesto (Serves 4)
3 cups cooked No Yolks® Noodles, Broad
1 lb chicken breasts
1 small onion
1 medium tomato
8 asparagus spears
2 tsp minced garlic
2 tsp ginger paste
2 tsp pesto sauce
6oz nonfat or 4 oz low fat cream cheese
1/2 cup water
Black Pepper
Red Chili Flakes
2 tsp olive oil

Shrimp In Thai Coconut Sauce
Made by @foodiecrush
Check her out @foodiecrush
1 pound jumbo shrimp, shell and tail on
4 tablespoons vegetable oil, divided
2 gloves garlic, minced or pressed
¼ teaspoon kosher salt
¼ teaspoon red chili flakes
½ onion, peeled and sliced
½ red bell pepper, seeded and sliced
½ orange bell pepper, seeded and sliced
½ yellow bell pepper, seeded and sliced
1 cup coconut milk
6 tablespoons fish sauce
2 tablespoons peanut butter
2 tablespoons lime juice (about ½ large lime, juiced)
1 tablespoon brown sugar
2 teaspoons ground ginger
2 tablespoons basil leaves, chopped
2 tablespoons cilantro, chopped
1 green onion, chopped
Red jalapeno pepper, thinly sliced (optional)
Peel and devein shrimp, leaving tails on. Place the shrimp in a bowl with 1 tablespoon of the oil, garlic, kosher salt and red chili flakes. Toss to coat and let marinade for 10 minutes.
Heat a 12-inch skillet over medium high heat with 1 tablespoon of oil. Add the onion and peppers and cook until softened, about 5 minutes. Transfer the peppers and onion to a bowl. Add 1 tablespoon of oil and cook half of the shrimp for 2 minutes, then flip and cook for another 2 minutes or until opaque. Transfer the shrimp to a plate. Add the remaining tablespoon of oil and cook the remaining shrimp then add to the other shrimp.
In another bowl or 4 cup measuring cup mix the coconut milk, fish sauce, peanut butter, lime juice, brown sugar and ground ginger and stir well. Transfer the cooked onion and peppers to the skillet and pour the coconut milk mixture of the peppers. Bring to a boil then reduce to simmer and cook until reduced by half, about 5 minutes. Add the shrimp to the skillet with the basil and cilantro and toss to coat. Serve over rice or noodles. Garnish with more cilantro and basil, chopped green onion and sliced red jalapeño of desired.

Made by @gimmedelicious
Follow her @gimmedelicious
Serves: 4
1 lb. shrimp, peeled and deveined
1 cup broccoli florets (frozen or fresh)
1 tablespoon oil

1 teaspoon garlic, minced
½ teaspoon ginger, minced
4 tablespoons honey
3 tablespoons soy sauce
Try an Asian Lettuce Wraps Recipe.
Place broccoli florets in a small bowl, fill with a few teaspoons of water and steam in microwave for 2 minutes.
Combine the sauce ingredients and divide it into half. Marinate the shrimp with one half of the sauce for 5-10 minutes (or up to 24 hours). Discard marinade.

Heat a heavy duty skillet to high heat. Add 1 tablespoon oil to pan then add shrimp. Sear them on both sides in batches of 2 until browned, about 1 minute per side. Add the shrimp back to the pan along with the broccoli, drizzle with remaining sauce, and mix well to combine.

Do you hate peeling apples? This looks fun! ❤Tag friends below in comment. Via makesuhi.com

Baked Parmesan Zucchini Sticks by @jocooks

Follow @jocooks and visit her blog! Link on her bio

Serves: 8


3 medium Zucchini, cut in sticks
1 cup Panko breadcrumbs
½ cup Parmesan cheese, grated
1 egg
salt and pepper to taste
Ranch dressing (optional)


Preheat oven to 425 F degrees. Prepare a baking sheet with parchment paper.
I used 3 medium zucchini which i cut in half, then cut each half in half lengthwise,then each quarter in half again, so you end up with 8 sticks from one zucchini.
Beat the egg in a shallow plate. Season the egg with salt and pepper. In another shallow plate mix the Panko breadcrumbs together with the Parmesan cheese. Season with salt and pepper.
Dip each zucchini stick in the egg wash, then roll through the breadcrumb mixture, making sure each stick is fully covered with the breadcrumbs.
Bake for about 20 minutes or until golden brown and crispy.
Serve with Ranch dressing or Marinara sauce.


Check out @swankyrecipes

2 tablespoons olive oil
3 ounces sun-dried tomatoes in oil
1/2 cup mushrooms, chopped
2 cloves garlic, minced or zested
1/4 cup vegetable or chicken stock
8 ounce penne pasta
1/2 tablespoon olive oil
1 jar (24 ounces) marinara sauce
1/8 - 1/4 teaspoon red pepper flakes
3/4 cup heavy cream or half & half
1 cup mozzarella, shredded
2 cups fresh baby spinach
1/4 cup fresh basil, shredded (or 1/2 tablespoon dried basil)
1/4 cup fresh Parmesan cheese, shredded

Fill a large pot with water and 1/2 tablespoon olive oil then place on stove top over medium high heat. The pasta will be added once it starts boiling.

In a separate pan, Place oil in large skillet over medium low heat. Add sun dried tomatoes and chopped mushrooms. Sun dried tomatoes will burn if left too long. Flip once then remove to cutting board and dice them; set aside. Continue to Sautee mushrooms for 3 minutes, stirring with spatula. Stir in minced/zested garlic and continue to sautee for 2-3 minutes making sure they don't burn. Stir in broth/stock and reduced heat to low. Stir in 24 ounces marinara sauce, red pepper flakes and half of the sun dried tomatoes then simmer for 10 minutes stirring it occasionally.

Meanwhile, pour penne pasta into boiling pot and cook according to package direction. Drain pasta and set aside once done.

Stir in heavy cream/half & half into skillet and stir to combine for 3 minutes. Stir in shredded mozzarella cheese and stir to combine. Fold in fresh baby spinach, combining everything well. Allow to cook for 5 minutes. Stir in penne pasta and dried basil, if using. Top with chopped fresh basil, sun dried tomatoes and shredded Parmesan cheese.

Prepare Birds Eye® Italian Style Protein Blends package according to package directions. Sprinkle with Parmesan cheese and serve as a side dish.


Check out @cafedelites
Serves: 4

For The Chicken:
* 2 large boneless and skinless chicken breasts, halved horizontally to make 4
* 2 tablespoons flour (all purpose or plain)
* 2 tablespoons finely grated fresh Parmesan cheese
* 1 teaspoon salt
* Cracked pepper
For The Sauce:
* Light spray of cooking oil
* 1 tablespoon olive oil
* 2 teaspoons butter (or oil)
* 2 tablespoons minced garlic
* 1¼ cup chicken broth (stock)
* ½ cup milk (full fat or 2% -- or use reduced fat cream or heavy cream)
* ⅓ cup finely grated fresh Parmesan cheese
* 2 tablespoons capers (plus 2 tablespoons extra to garnish)
* 1 teaspoon cornstarch (cornflour) mixed with 1 tablespoon of water
* 2-3 tablespoons lemon juice -- juice of 1 lemon (adjust to your tastes)
* 2 tablespoons fresh
1. Lightly spray pan/skillet with a light coating of cooking oil spray and heat over medium-hight heat. In a shallow bowl, combine the flour and parmesan cheese. Season the chicken with salt and pepper; dredge in the flour mixture; shake off excess and set aside.
2. Heat the 1 tablespoon of oil and 2 teaspoons butter in a large skillet over medium-high heat until butter has melted and pan is hot. Fry the chicken until golden on each side and cooked through and no longer pink (about 3-4 minutes, depending on the thickness of your chicken). Transfer onto a warm plate.
3. Add the garlic to the oil in the pan (spray with a light coating of oil if needed) and fry until fragrant (about 1 minute). Reduce heat to low-medium heat, add the broth and milk (or cream). Bring the sauce to a boil; season with salt and pepper to your taste; add in the parmesan cheese and capers and allow sauce to simmer for about 2 minutes until thicker. (If the sauce is too runny for your liking, add the cornstarch/water mixture into the centre of the pan and mix through fast to combine into the sauce. It will begin to thicken immediately).
4. Pour in the lemon juice, allow to simmer for a further minute to combine. Add the chicken back into the pan to serve, or serve over steamed vegetables, zucchini noodles or cooked pasta with the sauce. Top with extra cape

Made by @lifemadesweeter
Checkout her feed @lifemadesweeter


1/2 cup Thai sweet chili sauce
1/4 cup low sodium soy sauce
3 tablespoons apple cider vinegar
1/2 teaspoon sesame oil
2 teaspoons brown sugar or honey
2 cloves garlic, minced
1/2 teaspoon grated or minced ginger
2 teaspoons cornstarch
1/3 cup water
3/4 lb boneless (about 2 medium), skinless chicken breasts, split in half and pounded lightly
salt and black pepper to taste
1 red bell pepper, sliced thinly
1 cup pineapple chunks (fresh, frozen or canned)
1 cup broccoli florets
2 (5 ounce) packages of Hodgson Mill Spicy Quinoa and Brown Rice sides
2 tablespoons fresh chopped parsley, for garnish
Sesame seeds, for garnish


Combine all the ingredients for the sauce in a large pan or skillet and bring to a boil over medium high heat, whisking continuously. Once the mixture thickens up, remove from heat pour into a container and set aside. Wipe down the pan with a damp paper towel.
Season chicken with salt and black pepper and measure out 1/4 cup of sauce to coat. Cover and marinate in the fridge for at least 1 hour or overnight.
When ready to cook, drizzle the same pan with oil and cook chicken breasts for about 3-4 minutes on each side over medium-high heat, just long enough to brown each side of the chicken.Transfer to a plate.
Add a little bit more oil and toss in the red peppers and pineapples and cook for 2-3 minutes, until pineapples are slightly caramelized. Add rice, water and bring to a boil. Lower heat, cover with lid and cook for 10 minutes. Stir in broccoli, and 1/4 cup of the reserved sauce. Nestle chicken on top and brush with more sauce. Cover and continue to cook for an additional 5-9 minutes or until rice and chicken are cooked through.
Brush chicken with additional sauce and garnish with parsley and sesame seeds, if desired. Serve immediately.

Baked Four Cheese Garlic Spaghetti Squash by @eatwell101

Check out @eatwell101
Ingredients list for the roasted spaghetti squash
* 1 large spaghetti squash
* 5 garlic cloves, minced
* 1/2 cup water
* 1 chicken bouillon cube, crumbled (a good alternative to salt that gives a fuller body to the filling)
* 1 cup heavy cream
* 1 cup of Four-Cheese Italian White Cheese Blend (Mozzarella, White Cheddar, Provolone, Asiago)
* Fresh thyme
* Fresh ground pepper (buy whole peppercorns, the flavor is 300% better when you crack them straight from the pepper mill at the last minute)
* Parsley or chives or green onions, finely chopped


1. Preheat your oven to 400°F(200°C). Grab your spaghetti squash firmly and chop off the tip and tail. Cut in half length-wise and scoop out the innards and seeds. Place both halves on a baking sheet, maintained by a small foil ring to ensure stability. Sprinkle fresh cracked pepper over each half.
2. In a large bowl, combine minced garlic, heavy cream with 1/2 cup water, crumbled bouillon cube, chives and fresh thyme. Mix well.
3. Sprinkle a first layer of grated cheese in the cavities of each squash halves. Divide the cream mixture on top of cheese in each halves, then top with additional cheese.
4. Roast in the oven for 40 to 50 minutes, or until the flesh of the spaghetti squash is very tender when poked with a fork. Remove from oven and serve immediately.
Note: You can cut baking time by half if you’re in a hurry. Put raw spaghetti squash halves face down in a shallow dish with a bit of water. Then microwave for 8 minutes (less or more, depending on the size of the squash). The flesh will be almost cooked through. Proceed with the remaining steps and bake for only 20-25 minutes in the oven.

❤Double tap and tag friends in comment for this amazing recipe!

Servings: 4
6 bacon strips
2 chicken breasts
2 teaspoons salt
1 teaspoon pepper
1 teaspoon garlic powder
2 onions, sliced
4 garlic cloves
5 ounces spinach
5 cups milk
1 pound fettuccine
½ cup pesto
1 cup parmesan
Fresh parsley
1. In a large pot or dutch oven over medium-high heat, cook the bacon until crispy.
2. Add chicken and season with salt, pepper, and garlic powder. Cook until no pink is showing, then remove the chicken.
3. Add onion and garlic and cook until softened.
4. When onions are caramelized, add spinach and cook until wilted
5. Add milk and bring to boil.
6. Add fettuccine into boiling mixture and cover.
7. Cook fettuccine on medium heat until milk thickens and pasta is cooked (about 7 minutes). 8. Mix back in the chicken. Stir in the pesto and parmesan.
9. Garnish with parsley and additional parmesan
10. Enjoy!


Check out @iwashyoudry

Yields 4 to 6


3 large chicken breasts
1 tbsp lemon zest
salt and pepper
9 to 12 asparagus stalks, trimmed
3 slices provolone cheese
1 tsp garlic powder
1 tsp paprika
1 tbsp olive oil

Preheat oven to 425 degrees F.
Cut the chicken breast in half, length-wise, leaving it intact on one side (creating a pocket to stuff). Season the inside of the chicken breast with salt and pepper and a pinch of lemon zest. Lay the provolone cheese and 3 to 4 stalks of asparagus in the center of each chicken breast and fold over, enclosing the filling.
Season the outside of the chicken breast with salt, pepper, garlic powder and paprika.
Heat a large, oven safe skillet (I use cast iron) over medium-high heat and add the 1 tbsp olive oil, swirling around to coat the bottom of the skillet. Cook the chicken top side down, for 3 to 5 minutes, until the chicken easily releases from the pan and is golden brown on top. Flip the chicken over and cook an additional 3 to 5 minutes to sear the bottom side. Carefully cover the skillet with tinfoil and place in the preheated oven. Bake for an additional 15 minutes, or until the internal temperature of the chicken reaches 155 degrees.
Carefully remove the skillet from the oven and let sit, covered, for about 5 minutes. The temperature of the chicken should rise to meet 160 degrees and will be super tender and juicy! Enjoy!

❤Double Tap and Share this recipe with friends. This salmon recipe is a winner! I would eat this every single day. Super delish. .
Teriyaki Salmon Recipe by @natashaskitchen

Check out @natashaskitchen
Serving: 7-8 Servings


2 - 3 lbs salmon filet sliced into 2" wide slices
for the sauce:

3 Tbsp teriyaki sauce
3 Tbsp hoisin sauce
3 Tbsp soy sauce
1 Tbsp white vinegar
1 Tbsp sesame oil
⅓ cup packed light brown sugar
2 large or 3 medium garlic cloves, minced
2 tsp freshly grated ginger, or ½ tsp ground ginger
to serve:

Sesame seeds to garnish, optional
Green onion, chopped, optional

Prep: Grease a large rimmed baking sheet (cover with foil and then grease for easier clean-up). Preheat oven to 400˚F.

Combine sauce ingredients and stir until brown sugar is dissolved.
Place individual salmon slices in a mixing bowl. Pour the sauce over the salmon, cover with plastic wrap and let marinate 20 minutes (at room temp or refrigerated).
Transfer salmon to prepared baking sheet (keep the marinade). Bake at 400 for 13-16 min or until salmon is flaky and cooked through, bake times may vary by thickness of salmon.
While salmon is baking, transfer remaining marinade to a small sauce pan and bring to a boil then reduce heat to a simmer and cook, stirring occasionally until slightly thickened (3-4 min) then remove from heat.
Once salmon is out of the oven, brush with teriyaki syrup, then sprinkle with chopped green onion and sesame seeds as desired.

❤Tag friends who would love this delicious salad recipe!

Check out @cafedelites
Serves: 4
* 3 tablespoons olive oil
* 100ml (just over ⅓ cup) freshly squeezed lime juice
* 2 tablespoons fresh chopped cilantro
* 2 cloves garlic, crushed
* 1 teaspoon brown sugar
* ¾ teaspoon red chilli flakes (adjust to your preference of spice)
* ½ teaspoon ground Cumin
* 1 teaspoon salt
* 4 chicken thigh fillets, skin removed (no bone)
* ½ yellow bell pepper, deseeded and sliced
* ½ red bell pepper, deseeded and sliced
* ½ an onion, sliced
* 5 cups Romaine (or cos) lettuce leaves, washed and dried
* 2 avocados, sliced
* Extra cilantro leaves to garnish
* Sour cream (optional) to serve


1. Whisk marinade ingredients together to combine. Pour half the marinade into a shallow dish to marinade the chicken fillets for two hours if time allows. Refrigerate the reserved untouchedmarinade to use as a dressing.
2. Heat about one teaspoon of oil in a grill pan or skillet over medium-high heat and grill chicken fillets on each side until golden, crispy and cooked through. (Grill in batches to prevent excess water being released.) Once chicken is cooked, set aside and allow to rest.
3. Wipe pan over with paper towel; drizzle with another teaspoon of oil and fry pepper and onion strips until cooked to your liking.
4. Slice chicken into strips and prepare salad with leaves, avocado slices, peppers, onion strips and chicken. Drizzle with remaining marinade/dressing and serve with (optional) extra cilantro leaves and sour cream.

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Tomato Spinach Chicken Spaghetti by @juliasalbumblog

Check out @juliasalbumblog

Yield: 4 servings


1/4 cup sun-dried tomatoes, chopped, drained of oil
2 tablespoons olive oil, drained from sun-dried tomatoes
1/2 pound chicken boneless, skinless (preferably, boneless skinless thighs), chopped
1/4 teaspoon red pepper flakes
1/4 teaspoon salt
4 roma tomatoes, chopped
1/4 cup fresh basil leaves, chopped
8 oz fresh spinach
3 garlic cloves, chopped
6 oz spaghetti or angel hair pasta
(OPTIONAL) 3 tablespoons high quality olive oil or oil from the sun-dried tomatoes jar
Add chopped sun-dried tomatoes and 2 tablespoons of olive oil, drained from sun-dried tomatoes, to a large skillet, on medium-low heat. Add chopped chicken (I used boneless skinless chicken thighs and prefer to use them, but you can use chopped chicken breast, as well), red pepper flakes, and salt over all of the ingredients in the skillet, and cook on medium heat until chicken is cooked through and no longer pink, about 5 minutes.
Add chopped tomatoes, chopped fresh basil leaves, fresh spinach, and chopped garlic to the skillet with chicken, cook on medium heat about 3- 5 minutes until spinach wilts just a little, and tomatoes release some of their juices. Remove from heat. Taste, and add more salt to taste, if needed. Cover with lid and keep off heat.
Cook pasta according to package instructions, until al dente. Drain, and add cooked and drained pasta to the skillet with the chicken and vegetables. Reheat on low heat, mix everything well, add more seasonings (salt and pepper), if desired. Remove from heat.
At this point, when the pasta and vegetables are off heat, you can add more high quality olive oil, which is really tasty. Or you can add more olive oil from the jar from the sun-dried tomatoes.

High Protein Low Carb Cinnamon Roll by @kristens_fit_food

Cinnamon Roll:

Blend together 3 egg whites, 1 egg, 2 scoops cinnamon swirl protein, 1/2 c almond flour, 1 tsp baking soda, 1 tsp vanilla, 1/4 c unsweetened almond milk. Pour into baking pan lined w/ parchment paper. Bake 8-10 min at 325 F.

Mix 1 scoop cinnamon protein, 1/2 c plain greek yogurt, 1 tablespoon sweetener of choice (stevia), and a splash of almond milk. Pour over baked batter. Cut baked pancake into 3 long strips, roll and top with more frosting

Dear Lord 😍Dessert Alert! Double tap and Tag friends to try this easy recipe together!
By @buzzfeedtasty
Servings: 8
For the crepes:
6 tablespoons (100 grams) butter
3 cups (675 milliliters) milk
6 eggs
1½ cups (210 grams) flour
⅔ cup (80 grams) cocoa powder
7 tablespoons (105 grams) sugar
4 cups (1 liter) whipped cream
For the ganache:
1 cup (225 milliliters) heavy cream
4 tablespoons (200 grams) sugar
6 ounces (170 grams) chocolate
1 tablespoon (15 grams) butter
¼ cup (40 grams) powdered sugar, optional for topping
1. Make the crepes by warming melting the butter and allowing it to brown slightly. Set aside.
2. In the same pot, warm the milk. Remove from heat.
3. In a bowl, whisk flour, cocoa powder, and sugar. Mix in eggs, then gradually mix in butter and warm milk. Chill.
4. On a nonstick skillet over medium heat, pour ¼ cup of crepe batter, and tip the pan to cover the entire bottom surface. Cook until bottom surface of crepe begins to brown, then flip. Repeat until all of the crepe batter is used. Cool crepes.
5. Stack crepes on top of each other, with whipped cream between each layer. Once assembled, trim edges for a cleaner look, if desired.
6. For the ganache, bring the heavy cream and sugar to a boil, and pour over chocolate and butter. Let cool, and spread over the crepe cake.
7. Top with sifted powdered sugar (optional).
8. Enjoy!

❤Double Tap and Tag friends in comment. This delicious pasta be paired perfectly with chicken and shrimps. .
Creamy, Four-Cheese & Garlic Spaghetti by @yellowblissroad

Check out @yellowblissroad
Serves: 3-4 servings
* 8 ounces spaghetti, uncooked
* 1 tablespoon butter
* 1 tablespoon olive oil
* 1½ tablespoons minced garlic
* ½ cup freshly shredded Mozzarella
* ½ cup freshly shredded Parmesan Cheese
* ½ cup freshly shredded Romano Cheese
* 2 tablespoons whipped cream cheese
* ⅔ cup heavy cream
* Salt and pepper to taste
* 2 tablespoons fresh, chopped flat-leaf parsley

1. Boil salted water in a 3-quart pot. Add spaghetti and cook for about 7-8 minutes, until al dente. Drain, reserving 1 cup of pasta water.
2. In a 10-12 inch saute pan, melt butter and olive oil over medium heat. Add garlic and stir, cooking for about a minute.
3. Add spaghetti, 1 cup of pasta water, cream cheese and heavy cream to the skillet. Bring to a boil and add shredded cheeses. Stir constantly until cheeses are melted and pasta is completely coated; about a minute. Reduce heat and continue to cook and stir until sauce is thickened and reduced; about 1-2 minutes.
4. Remove from heat and stir in parsley. Taste and add salt and pepper as desired.
5. Serve hot, and garnish with more fresh parsley and some fresh grated Parmesan, if desired.

Million Dollar Macaroni and Cheese Casserole
By @carlsbadcravings

Check out @carlsbadcravings

Ingredients * 1pound cellentani pasta(may sub rigatoni, penne or macaroni)
* 4tablespoons butter
* 1/4cup all-purpose flour
* 3cups milk
* 112 oz. can evaporated milk
* 1tablespoon cornstarch
* 1tablespoon Dijon mustard
* 1tablespoon chicken bouillon
* 1tsp EACH onion pwdr, garlic pwdr, dried parsley, salt
* 1/2teaspoon pepper
* 1/4-1/2teaspoon red pepper flakes(optional)
* 4cups freshly grated sharp cheddar cheese
* 6-8slices provolone cheese
* 1cup sour cream
* 1cup freshly grated Parmesan cheese
Panko Topping (optional)
* 3/4cup panko breadcrumbs
* 2tablespoon butter
* 1tablespoon extra virgin olive oil

1. Cook pasta just until al dente according to package directions – don’t overcook! Strain and rinse with cold water.
2. Preheat oven to 350 degrees F. Lightly grease a 9×13 baking dish. Set aside.
3. Melt 4 tablespoons butter in a large skillet over medium heat then whisk in flour. Cook, while stirring for 2 minutes. Turn heat to low then gradually whisk in milk. Whisk cornstarch into evaporated milk and gradually add to skillet followed by Dijon mustard and all remaining spices/seasonings.
4. Bring to a boil, whisking constantly then reduce heat to medium and simmer, whisking occasionally until thickened (but not overly thick). Remove from heat and whisk in sharp cheese until melted. Add pasta and toss until evenly coated (it will seem like a lot of extra sauce which is a good thing). 5. Pour half of the macaroni and cheese into prepared baking dish. Layer macaroni evenly with provolone cheese followed by an even layer of sour cream. Pour remaining macaroni and cheese over sour cream and spread into an even layer. Sprinkle with 1 cup Parmesan cheese (or more to taste). 6. Panko topping:Melt butter in olive oil over medium heat in a medium skillet. Add panko and stir to coat. Continue cooking until crumbs become golden brown. Evenly sprinkle over macaroni and cheese.
7. Bake 25-30 minutes or until bubbly and inside provolone is melted. If not topping with panko, broil until Parmesan is golden. Cool 10 minutes to set before serving

Tag Friends below ❤

Servings: 4

1 pound (500 grams) shrimp peeled and deveined
1 tablespoon salt
1 tablespoon pepper
1 tablespoon red chili flakes
3 cloves garlic, minced
6 ounces (180 grams) butter, melted
1 tablespoon lemon juice
½ cup white wine
8 ounces (250 grams) linguine pasta

Red pepper flakes

1. Preheat oven to 400˚F/200˚C.
2. In a medium-sized casserole pan, combine shrimp, salt, pepper, red chili flakes, garlic, butter, lemon juice, and white wine.
3. Bake for 10-13 minutes, or until shrimp turns pink and is fully cooked.
4. Bring 4 quarts of water to a boil, add salt to taste, and cook linguine pasta al dente according to package directions, stirring occasionally.
5. Strain linguine and combine with shrimp until pasta is fully coated in white wine scampi sauce.
6. Garnish with chopped Italian parsley.
7. Enjoy!


Check out @eatgoodforlife

2-3 lbs organic chicken breast chunks
12-16 oz organic fresh broccoli
2 garlic cloves, or ginger
4-5 large organic carrots, sliced
Pepper flakes, optional
2 Tbsp olive oil

Teriyaki sauce

2 Tbsp ginger, chopped
1/3 cup soy sauce
1/3 cup cold water
3-4 teaspoons cornstarch
1/4 cup honey, or sugar

In a small bowl mix the Teriyaki sauce ingredients. If you are just making the sauce for future consumption follow this step otherwise follow the next paragraphs. In a small sauce pan, over medium to low heat, heat the sauce until thicken stirring occasionally. About 5 minutes. Let the sauce cool and store it in a glass airtight container in the refrigerator.

In a large skillet, over medium to high heat, add the olive oil. Add the chicken and carrots and cook stirring occasionally until almost tender, about 6-8 minutes. Add the garlic and cook further for another minute.

While the chicken is cooking, place the broccoli on a safe microwave dish and microwave for 6-7 minutes. Depending on how strong your microwave is you may need less time. My microwave is not too powerful so I use 7 minutes but 3-4 minutes may be enough in yours.

Add the Teriyaki sauce from the bowl to the chicken and carrots and stir for about 1-2 minutes or until it thickens. Turn heat off and add the broccoli and pepper flakes if using. Stir to combine.

Serve over brown rice or rice noddles.

Grilled Coconut and Pineapple Sweet Chili Shrimp
Made by @closetcooking
Follow him @closetcooking
Servings: 4

3 tablespoons coconut cream*
3 tablespoons pineapple sweet chili sauce**
1 teaspoon sriracha, or to taste
1 pound (20-25 or 16-20) shrimp, peeled and deveined
2 slices pineapple, cut into 1/2 inch pieces
Mix everything.
Skewer the shrimp and pineapple and grill over medium-high heat until cooked, about 2-3 minutes per side.
Brush the sauce onto the shrimp and enjoy!

Note: *Place a can of coconut milk in the fridge, standing upright, for at least 24 hours, open it and scoop the thicker white coconut cream from the top, reserving the clear liquid on the bottom for other things like smoothies.
Option: **Use store bought sweet chili sauce and mix in pureed pineapple to taste.

Yummy😍 Double Tap and Tag friends below if you want to try this! @twisted_food

Massive Cobb Salad for the whole gang!
By @cleanfoodcrush
To make a healthier Blue Cheese Dressing, this is what I do:
1 cup Greek Yogurt
1 or 2 Tbsps unsweetened almond milk...(just add milk until it's the dressing consistency you like)
Whisk those 2 ingredients together until yogurt is a bit more "pourable"
Then add:
2-4 Tbsps all natural Blue Cheese crumbles (depending on your preference)
1/2 tsp fresh lemon juice
1/4 tsp garlic salt (optional)
Sometimes I even add a few drops of Sriracha, to make Blue Cheese Sriracha Dressing😈! (Optional again)
Whisk, and add sea salt and freshly ground black pepper if desired.👌

Check out @tidymom

Turkey Bacon and Avocado Grilled Cheese sandwich loaded with fresh basil, tomatoes and mozzarella cheese on a hearty artisan bread.

4 slices hearty artisan bread
4-6 slices Butterball turkey bacon, cooked
4 sliced mozzarella (about 4-6 ounces)
1 avocado, sliced
1 ripe tomato, sliced
basil leaves
1-2 tablespoons of butter
Butter one side of each of the slices of bread.
Pace 2 sliced of bread, butter side down in skillet or griddle. Layer with mozzarella, turkey bacon, avocado, tomato and basil. Top with remaining slices of buttered bread (butter side up).
Heat over medium high heat and top sandwiches with the remaining slices of bread, butter-side-up and cook until golden and cheese begins to melt - about 4 minutes (you can cover with a lid to speed up the melting process.)
Carefully flip sandwich, reduce heat to medium and cook a few more minutes until cheese has melted and bread is golden brown.
Slice in halve and serve.

 By @cafedelites
Checkout her blog. Link in her bio @cafedelites
Serves: 4
For The Chicken:
* 4 chicken breasts (pounded ½-inch thin)
* 2 teaspoons each of onion powder and garlic powder
* 1 teaspoon fresh chopped parsley
* ½ teaspoon each of dried thyme and dried rosemary*
* salt and pepper, to season
For The Sauce:
* 4 cloves garlic, minced (or 1 tablespoon minced garlic)
* 1 teaspoon fresh chopped parsley
* ½ teaspoon each of dried thyme and dried rosemary
* 1 cup milk (or half and half)*
* Salt and freshly ground black pepper, to taste
* 1 teaspoon cornstarch mixed with 1 tablespoon water, until smooth
1. Coat chicken breasts with the onion and garlic powders and herbs. Season generously with salt and pepper.
2. Heat 1 tablespoon of oil a large pan or skillet over medium-high heat and cook chicken breasts until opaque and no longer pink inside (about 5 minutes each side, depending on thickness). Transfer to a plate; set aside.
3. To the same pan or skillet, heat another 2 teaspoons of olive oil and sauté garlic, with parsley, thyme and rosemary, for about 1 minute, or until fragrant.
4. Stir in milk (or cream); season with salt and pepper, to taste.
5. Bring to a boil; add the cornstarch mixture to the centre of the pan, quickly stirring, until sauce has thickened slightly. Reduce heat and simmer gently for a further minute to allow the sauce to thicken more.
6. Return chicken to the skillet. Sprinkle with extra herbs if desired. Serve immediately.

*If you don't like Thyme or Rosemary, substitute these with Basil and Oregano, or use Tarragon.
**For a dairy free option, I find Cashew milk the best in flavour. You can also use almond milk or rice milk.
Yes, heavy cream can be substituted!

By @cremedelacrumb1
Follow her for more @cremedelacrumb1
4 boneless skinless chicken breasts
8 cups chopped romaine lettuce
½ cup cherry tomatoes, halved
½ red onion, thinly sliced
1 avocado, thinly sliced
4 slices bacon, cooked til crispy and chopped
4 hard boiled eggs, thinly sliced
⅓ cup crumbled feta cheese
½ cup plus 2 tablespoons dijon mustard
½ cup honey
½ cup cider vinegar
2 teaspoons salt
½ cup plus 4 tablespoons vegetable oil
Whisk together all dressing ingredients. Divide dressing in half. Cover and chill half of the dressing, transfer remaining half of dressing to a large resealable bag. Add chicken to bag and refrigerate for 30 minutes.
Cook chicken on the stove over medium heat or on the grill 5-8 minutes on each side until cooked through. Slice chicken into strips.
Assemble salads with lettuce on the bottom, topped with chicken, bacon, onions, eggs, and tomatoes. Use reserved dressing to drizzle over salad and top with freshly cracked black pepper if desired.

Firecracker Baked Salmon @jocooks

Check out @jocooks

Serves: 4

1½ lb salmon fillet, no skin
2 green onions, chopped
For Marinade
3 cloves garlic, minced
1 tsp fresh ginger, minced
¼ cup olive oil
¼ cup low sodium soy sauce
2 tbsp brown sugar
1 tsp crushed red pepper flakes
1 tbsp Sriracha sauce
1 tsp ground black pepper
In a small bowl whisk all the marinade ingredients together.
Place salmon in a baking dish and pour marinade over the salmon. Rub the marinade over both sides making sure the entire salmon is covered. Cover the baking dish with plastic wrap and let it marinate in the fridge for 2 hours up to 24 hours.
Preheat oven to 375 F degrees.
Remove the plastic wrap from the baking dish and bake for 15 to 20 minutes. Note that the baking time could vary depending on the thickness of the salmon.
Garnish with chopped green onions and serve immediately.
Total time does not include time required to marinade the salmon.

Wow😍 This looks tasty😍Super easy. Double tap and tag your friends to try this dish together!
Hot Dog Tots by @tastydemais

Servings:  20-25 tots


5-6 hot dogs, each cut into 4-5 pieces
900 g potatoes, peeled
1 tablespoon salt
1 cup parmesan cheese
2 tablespoons flour
1 teaspoon oregano
Oil for frying


1. To a large saucepan add potatoes, salt and add water until potatoes are just covered.
2. Bring the water to a boil and cook until potatoes are fork tender.
3. Remove potatoes to a colander and run under cold water to cool.
4. Pour out onto a dish towel and dry potatoes thoroughly.

5. Using a cheese grater, shred the potatoes into a large bowl.

6. Add parmesan, flour and oregano to the shredded potatoes. Mix together.
7. Form the mixture around hot dog pieces to form tots. Freeze formed tots for 30 minutes.
8. In a large saucepan, heat oil to 175˚C. Fry the tots, in batches, until browned on all sides. Remove to a paper towel lined plate. Sprinkle with additional salt.
9. Serve with your choice of dipping sauces. Enjoy!

Skinny Garlic Shrimp & Broccoli Alfredo by @gimmedelicious
Check out @gimmedelicious

8 ounces whole wheat pasta, any shape
2 cups frozen or fresh broccoli
1 pound medium shrimp, peeled and deveined
1 tablespoon olive oil
1 tablespoon butter
5 cloves garlic, crushed or minced
Kosher salt and freshly ground black pepper, to taste
1 tablespoon flour
2 cups low-fat milk
1 oz cream cheese (2 tablespoons)
¼ cup freshly grated Parmesan cheese (optional)
Cook pasta al dente according to package directions, in generously salted water.Add the broccoli just 1 minute before the pasta is finished cooking.Drain and set aside.
While the pasta is cooking, heat a large heavy-duty pan to high heat.Add the olive oil, butter, shrimp and garlic.Season with salt and pepper.Cook the shrimp on the highest heat level for 2-3 minutes or until pink.Remove shrimp from pan.
To the same pan, Whisk in flour until lightly browned, about 1 minute.Gradually whisk in milk, and cook, whisking constantly, until slightly thickened, about 1-2 minutes.Stir in cream cheese and parmesan and whisk until the cream cheese is fully mixed in and lump free.Taste and season with salt and pepper as needed.
Return the shrimp, drained pasta and broccoli to pan.Gently toss until everything is fully coated in the sauce.Turn off heat and serve hot.

Creamy Garlic Shrimp
By @recipe_tin @recipe_tin!
50g / 3 tbsp unsalted butter
1 lb / 500g peeled shrimp / prawns
3 garlic cloves, finely chopped or minced
½ cup dry white wine (or sub with chicken stock / broth)
¾ cup heavy cream
¼ cup freshly grated parmesan cheese (or 2 tbsp store bought grated)
1. Melt butter in a large skillet over high heat.
2. When it starts foaming, add prawns. Cook until they start to change from translucent to white. Add garlic, stir for 20 seconds - by now the prawns should be white (but still raw inside).
3. Add wine - it will steam and bubble rapidly. Cook for 30 seconds or until you can no longer smell the alcohol and half evaporated.
4. Add cream, parmesan, salt and pepper. Simmer for 1 minutes or until it thickens slightly.
5. Adjust salt and pepper to taste.
6. Serve immediately, garnished with fresh parsley and lemon wedges on the side if desired.
By @recipe_tin @recipe_tin!

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