Healthy12Recipes

Baked Ranch Chicken with Broccoli and Bacon This easy Baked Ranch Chicken with Broccoli and Bacon is a one-pan meal made in a casserole dish. There are only 6 ingredients, and the recipe takes 30-40 minutes to make. Low-carb, high protein recipe.  Ingredients 4 chicken breasts (use 4 thin chicken breasts, or use 2 large chicken breasts, sliced in half, horizontally) 2 cups broccoli florets , blanched, chopped 6 strips bacon , cooked, chopped 1/2 cup Ranch dressing 1 cup Cheddar cheese , shredded 1/3 cup Mozzarella cheese , shredded Instructions Preheat the oven to 375 F. Add chicken breasts to the casserole dish. I used the the oval casserole dish measured 13 inches x 9 inches x 4 inches deep. Note about chicken: use 4 thin chicken breasts, or use 2 large thick chicken breasts, sliced in half horizontally each to make 4 thin chicken breasts. Top with chopped and blanched broccoli florets. Top with chopped cooked bacon. Spread Ranch dressing on top. Top w

CRACK CHICKEN CASSEROLE Crack Chicken Casserole - creamy chicken casserole loaded with cheddar, bacon and ranch. Use a rotisserie chicken for easy prep! Chicken, cheddar, bacon, ranch seasoning, sour cream, cream of chicken soup. The whole family LOVED this easy chicken casserole. It is already on the menu again this week! #chicken #casserole #chickencasserole INGREDIENTS: 4 cups cooked chopped chicken 1 (1-oz) package Original Hidden Valley Ranch Salad Dressing & Seasoning Mix 1-1/2 cups shredded cheddar cheese 1 cup chopped cooked bacon 1-1/2 cups sour cream 1 (10.75-oz) can cream of chicken soup 1-1/2 cups crushed Ritz crackers 1/4 cup butter, melted INSTRUCTIONS: Preheat oven to 350ºF. Lightly spray a 9x9-inch baking dish with cooking spray. Combine chicken, Ranch seasoning, cheddar cheese, bacon, sour cream and cream of chicken soup. Spread into prepared pan. Combine crushed crackers and butter, sprinkle over chicken mixture. Bake uncovered 30 to 4

CREAMY CHICKEN BAKE Ingredients 2 1/2 to 3 lbs Boneless Skinless Chicken Breasts (I use 4 large breasts) 1 can Cream of Mushroom Soup (10 3/4 ounces, condensed ) *Or make Homemade Condensed Cream Of Mushroom Soup, using equivalent amount 1 can Cream of Chicken Soup (10 3/4 ounces, condensed) *Or make Homemade Condensed Cream of Chicken Soup, equivalent amount 1 Cup Sour Cream 8 oz can Mushrooms drained (stems and pieces – or use fresh) *optional 1/2 Cup Water 1/2 teaspoon Onion Powder 1 teaspoon Chives (chopped) Few dashes of Paprika Salt and Pepper to taste Directions Preheat oven to 350 degrees F. Grease (non-stick cooking spray) a 9×13 baking dish or similar size.  Place chicken breast in baking dish in a single layer – lightly salt and pepper.  In a medium size bowl mix soups, sour cream, onion powder, mushrooms, chives and water. Next, evenly pour over top of chicken and lightly sprinkle with paprika.  Bake on middle rack, uncovered, for approximately 1

Copycat Longhorn Parmesan Crusted Chicken This Copycat version of Longhorn's famous Parmesan Crusted Chicken tastes just like the restaurant! From the flavorful marinade, to the creamy, crunchy Parmesan Crust. Ingredients 4 skinless/boneless chicken breasts pounded to ¾ inch thick Salt/Pepper to taste 2 Tablespoons vegetable oil Marinade: 1/2 cup olive oil 1/2 cup ranch dressing 3 tablespoon Worcestershire sauce 1 teaspoon vinegar 1 teaspoon lemon juice 1 tablespoon minced garlic 1/2 teaspoon pepper Parmesan Crust 3/4 cup Parmesan cheese chopped into bits 3/4 cup Provolone cheese chopped into bits 6 Tablespoons Buttermilk Ranch salad dressing 1 cup panko 2 teaspoons garlic powder 5 Tablespoons melted butter Instructions Whisk all marinade ingredients together until well-combined and uniform in consistency. Place the chicken in a gallon freezer bag, remove the air, and seal. Use a meat mallet to pound it to ¾ inch thick. Sprinkle each side

FORGOTTEN CHICKEN I personally, love one dish meals. Anytime I can make a recipe that is both a main course and side dish, it is a winner in my book. A few weeks ago, as I was scrolling through Pinterest, I saw this recipe. All the reviews were great, the recipe was simple to make, and I knew I just had to try it. Since I didn’t have some of the ingredients on hand, I changed it up a bit so I didn’t have to go to the store that day.  Ingredients: 1 lb boneless skinless chicken breasts 2 cups Minute rice (I used brown rice) 1 can cream of mushroom soup 1 can cream of chicken soup 1 can of water (use one of the soup cans) 1 tbsp. butter 1 envelope Lipton onion soup mix Directions: Using the 1 tbsp. butter, butter a 9 x 13 baking pan. In a medium bowl, combine the cream of mushroom soup, cream of chicken soup, 1 can of water, and Minute rice. Pour mixture into buttered pan. Place chicken breasts on top of mixture. Sprinkle Lipton onion soup evenly on top of ch

Slow-Cooker Chicken Burrito Bowls INGREDIENTS 1 to 1 1/2 pounds boneless skinless chicken breasts, chicken thighs, or a mix 1 (14.5-ounce) can diced tomatoes 1 cup low-sodium chicken broth, plus more as needed 2 teaspoons chili powder 2 teaspoons salt 1 teaspoon ground cumin 1 (15-ounce) can black beans, drained and rinsed 1 cup uncooked brown rice 1 cup frozen corn kernels Optional toppings: shredded cheese, chopped cilantro, sour cream, diced avocado, salsa, hot sauce, diced green onions, shredded lettuce INSTRUCTIONS Combine the chicken, diced tomatoes and their juices, chicken broth, chili powder, salt, and cumin in a 2 1/2- to 3 1/2-quart slow cooker. Make sure the chicken is covered with liquid, adding additional broth as needed. Cover and cook on the LOW setting for 3 to 4 hours. Uncover and stir in the beans, rice, and corn. Cover and continue cooking on the LOW setting for 3 to 4 hours more. Check the rice periodically in the last hour of cooking,

CHICKEN AND BROCCOLI PASTA INGREDIENTS You Will Need 2 Chicken Breasts 1/2 cup All Purpose Flour 1/2 tsp salt 1/2 tsp garlic powder 1/2 tsp pepper 1 TBSP Olive Oil 4 Cups Broccoli Florets, steamed 1 lb Orrecheitte Pasta or Rotini Pasta For Sauce: 3/4 cup butter, salted 2 Garlic Cloves, Minced 4 TBSP flour 2 cups Heavy Cream 3 cup freshly grated Parmesan cheese 1/2 tsp pepper 1/8 tsp salt Directions Cook pasta according to directions on package. Drain and set aside. For Chicken: In a large pan, heat olive oil over medium high heat. On a large plate mix together flour, salt, garlic powder and pepper. Dredge chicken breasts in flour mixture and shake off excess. Place in hot oil and cook for 3-4 minutes on each side or until chicken is cooked through. Remove from pan and place on a clean plate to rest. For Sauce: In a medium sauce pan, heat butter over medium high heat. Add in garlic and saute for 30 seconds. Stir in flour and cook for 1 mi

CAPRESE STUFFED CHICKEN BREASTS This Caprese Stuffed Chicken Breast Recipe is an easy, healthy dinner that will wow your dinner guests. With only a few ingredients and easy step-by-step instructions, you’ll have this delicious dinner ready in under 60 minutes. Enjoy! INGREDIENTS 4 4-oz. boneless skinless chicken breasts 4 ounces of mozzarella cheese 1/4 cup fresh basil leaves 1/4 cup sun-dried tomatoes, jarred in olive oil (~1 oz) salt and pepper to taste 1 tablespoon olive oil 2 tablespoons balsamic glaze* INSTRUCTIONS First, preheat oven to 375ºF and spray a baking sheet with nonstick cooking spray. Next, prepare chicken breasts by laying them flat on a cutting board. Then, using a meat tenderizer, pound until the chicken flattens out and is the same thickness all around, about 1/2-inch thick. Season both sides of chicken breast with salt and pepper, to taste. Then, place about 1 oz. of mozzarella cheese, a few basil leaves, and a tablespoon of sun-dried t

Healthy Summer Broccoli Salad Delicious, healthy broccoli salad recipe made with simple ingredients like fresh blueberries, carrots, sweet dried apricots, almonds and sunflower seeds.This easy, vegetarian broccoli salad is tossed in a light tahini dressing and is perfect for summer parties or meal prep! Ingredients For the salad: 5-6 cups fresh broccoli florets (from 1 head of broccoli), VERY finely chopped 1 ¼ cups fresh blueberries 1 cup shredded or matchstick cut carrots ½ cup chopped dried turkish apricots (look for no sulfur added) or sub dried cherries/cranberries 1/3 cup finely diced red onion ½ cup finely chopped fresh cilantro ¼ cup finely chopped flat leaf parsley ½ cup toasted sliced almonds* ¼ cup roasted sunflower seeds For the dressing: 3 tablespoons drippy tahini ½ lemon, juiced (about 2 tablespoons fresh lemon juice) 2-3 tablespoons warm water, to thin dressing ½ tablespoon pure maple syrup 1 garlic clove, minced ¼ teaspoon salt, plus

DETOX KALE SALAD INGREDIENTS: 2 cups finely chopped broccoli 2 cups finely chopped cauliflower 2 cups finely chopped purple cabbage 2 cups finely chopped brussels sprouts 2 cups matchstick carrots 3 cups finely chopped kale 1 cup chopped green onion 1 cup dried cranberries 1 cup slivered almonds FOR THE DRESSING: 3 tablespoons olive oil 1/3 cup lemon juice 1 teaspoon fresh ginger, peeled and grated 2 teaspoons honey 2 teaspoons dijon mustard salt and pepper to taste pinch of brown sugar DIRECTIONS: In a large bowl: Combine all salad ingredients except the avocado, and toss to mix. Mix all ingredients for the salad dressing in a bowl. Add Salad dressing to salad when ready to serve and garnish with avocado . Original Article Click Here 

Greek Quinoa Salad This Greek Quinoa Salad makes such a delicious lunch or light dinner. It is full of fresh and delicious ingredients and is pulled together perfectly with Greek Salad Dressing! This Mediterranean Quinoa Salad is the perfect make ahead meal to bring for lunches.  Ingredients 1 cup quinoa dry 1 medium cucumber diced 2 roma tomatoes diced 1/2 red onion diced 1 small red pepper diced 6 oz feta cheese crumbled 1/2 cup chopped kalamata olives 1/2 cup Greek Salad Dressing added to taste Instructions Combine the quinoa and two cups of water in a medium saucepan over medium high heat until boiling. Reduce to a simmer, and continue cooking until all the water is absorbed, about 10 to 15 minutes. After quinoa has cooled, combine with the veggies and feta. Top with Greek Salad Dressing to taste (about half the original recipe makes for great flavor without being too much) . Original Article Click Here 

Keto No Bake Cookies Ingredients 1 1/3 cups creamy peanut butter 2 teaspoons vanilla extract 2 Tablespoons cocoa powder unsweetened 2 cups coconut flakes unsweetened 2 Tablespoons butter melted 1 teaspoon erythritol (optional) Instructions Prepare a large baking sheet with parchment paper or a non-stick silicone baking mat. In a large mixing bowl, combine the peanut butter, vanilla extract, melted butted, coconut flake and cocoa powder and stir until well combined. (If you like your cookies a little sweeter, feel free to add 1-2 teaspoons of your favorite sugar-alternative. We used Swerve.) Scoop batter onto your prepared baking sheet. Use the back of the spoon to gently shape each scoop into into a 3" cookie. Place in freezer for 30 minutes to set. Store in an airtight container in the freezer. Original Article Click Here 

KETO MINI BURGER BITES Ingredients 2 lbs Lean ground beef 5 Deluxe cheddar cheese slices 9 Leaves of Bibb lettuce 9 Cherry tomatoes cut in half 18 Pickle chips 1 tbsp Coconut Aminos 1 tsp Garlic powder ½ tsp Basil ½ tsp Oregano Salt and pepper to taste 1 tbsp Olive oil Instructions In a mixing bowl, combine the ground beef, coconut aminos sauce, garlic powder, basil, oregano and salt and pepper to taste. Mix thoroughly until well combined. Form the meat mixture into 18 small hamburger patties. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Cook the mini hamburgers until they reach your preferred level of doneness. You may need to cook the meat in 2 different batches. Top each of the cooked mini burgers with a ¼ of a slice of cheese. Fold half of a bibb lettuce leaf and place it on top of the hamburger patties, top the lettuce leaf with a pickle chip and then half of a cherry tomato. Place a toothpick down the center of the burger to hold everyt

The BEST Keto Chicken Taco Soup  Thick, creamy, and loaded with shreds of chicken, this Keto Chicken Taco Soup is an easy & quick recipe that can be made in the Instant Pot or Crock-pot. Ingredients 1 1/2 lb boneless skinless chicken breasts 2 tbsp olive oil 1/2 green bell pepper, chopped 1/2 small onion, chopped 3 garlic cloves, minced 5 cups chicken broth or bone broth 10 oz can Rotel Tomatoes (diced tomatoes with green chilis) 2 tbsp butter 2 tsp chili powder 1 tsp cumin 1 tsp oregano 1 pack dry ranch seasoning mix 4 oz cream cheese, softened salt & pepper to taste Instructions Instant Pot Instructions: Turn Instant Pot to saute function and allow to heat. Add 2 tbsp olive oil, then chopped green peppers, onion, and minced garlic. Saute until the onions and green peppers begin to soften (approx 4 minutes). Pour approx 1/4 cup of the chicken broth in the Instant Pot, then use a wooden spoon to scrape the brown bits that are stuck to the bottom of the

Cauliflower Buffalo Wings These cauliflower buffalo wings with vegan ranch dip are the perfect comfort food! They're super easy to make and they're soooo delicious! We simply can't get enough of them! Ingredients For the cauliflower buffalo wings: 1 small head of cauliflower 3/4 cup all-purpose flour (use chickpea flour for a gluten-free version) 3/4 cup unsweetened almond or soy milk 1/4 cup water 2 teaspoons garlic powder 2 teaspoons paprika powder 1 cup panko bread crumbs 1 cup Frank's Red Hot Buffalo Wings sauce 1 tablespoon olive oil For the vegan ranch dip: 1/2 cup vegan mayonnaise 1 teaspoon dried dill 1 teaspoon dried parsley Instructions Carefully cut the cauliflower into bite-sized florets. In a large bowl, combine the all-purpose flour, the plant-based milk, the water, the garlic power, the paprika powder, the salt, and the black pepper. Stir until well combined. Dip the florets into the batter, so they're complet

Buffalo Chickpea Taquitos These Buffalo Chickpea Taquitos are crispy, spicy, and satisfying! No chicken needed for this protein-rich and delicious recipe. The taquitos are gluten-free, vegan, and easy to make. Ingredients Buffalo chickpea sauce: 1 tbsp vegetable oil 1 medium sized onion, chopped 2 cloves of garlic, minced 1 bell pepper, chopped 1 1/2 cups cooked chickpeas (or one 15 oz can, drained and rinsed) 1/2 cup tomato sauce (passata) 3 tbsp hot sauce (or more to taste) 2 tbsp plant-based milk 1 tbsp balsamic vinegar Spice mix: 1 tsp onion powder, 3/4 tsp coconut sugar (or brown sugar), 1/2 tsp garlic powder, 1/2 tsp smoked paprika, 1/2 tsp ground cumin, sea salt, ground pepper, and chili powder to taste Tortillas: 10 small tortillas (gluten-free if needed) about 14 cm in diameter Dipping Sauce (optional): vegan cheese sauce (or your favorite dipping sauce) Instructions Using a fork, roughly mash the chickpeas in a bowl. Heat oil in a pan

SWEET POTATO & QUINOA CHILI Full of protein, fiber, vitamins and minerals, this easy Sweet Potato & Quinoa Chili is thick, hearty and always a good thing! INGREDIENTS 1 tablespoon olive oil or 1/4 cup water (for water saute) 1 medium onion, diced 5 – 6 garlic cloves, minced 1 1/2 tablespoons chili powder 1 tablespoon cumin 1 teaspoon dried oregano a few dashes of garlic powder a few dashes of onion powder himalayan salt, to taste 1 cup dried quinoa 1 can (15 oz) black beans, drained and rinsed 1 can (15oz) kidney beans, drained and rinsed 1 can (15 oz) fire roasted diced tomatoes (with juices) or 1 1/2 cups diced fresh tomatoes 1 can (6 oz) tomato paste 1 large sweet potato (about 1 lb.), diced (with or without skin) 5 – 6 cups water or vegetable broth (or combo) Optional garnish for serving diced avocado cilantro diced onion and/or jalapeno INSTRUCTIONS Stovetop: In large pot or dutch oven, heat oil over medium heat. Add onions, cook unt

Teriyaki Chicken Casserole Ingredients ¾ cup low-sodium soy sauce ½ cup water ¼ cup brown sugar ½ teaspoon ground ginger ½ teaspoon minced garlic 2 Tablespoons cornstarch + 2 Tablespoons water 2 small boneless skinless chicken breasts 1 (12 oz.) bag stir-fry vegetables (Can be found in the produce section) 3 cups cooked brown or white rice Instructions Preheat oven to 350° F. Spray a 9x13-inch baking pan with non-stick spray. Combine soy sauce, ½ cup water, brown sugar, ginger and garlic in a small saucepan and cover. Bring to a boil over medium heat. Remove lid and cook for one minute once boiling. Meanwhile, stir together the corn starch and 2 tablespoons of water in a separate dish until smooth. Once sauce is boiling, add mixture to the saucepan and stir to combine. Cook until the sauce starts to thicken then remove from heat. Place the chicken breasts in the prepared pan. Pour one cup of the sauce over top of chicken. Place chicken in oven and bake 35 minu

CREAMY CHICKEN RICE CASSEROLE Looking for a main dish casserole the whole family will love? This Creamy Chicken Rice Casserole's got you covered! With its creamy deliciousness and how easy it is to make, it's a hit with both kids and grown-ups alike. Take advantage of a store-made rotisserie chicken to make prep even that much easier! INGREDIENTS : 1 rotisserie chicken, meat removed and cut into pieces* 1 c. finely chopped celery 1/2 c. finely chopped onion 4 T. butter 1 c. chicken broth 1 chicken flavored bouillon cube 1 (10.5 oz.) can cream of chicken soup 3 c. cooked rice 2 c. shredded cheddar cheese, divided About 1/4 tsp. salt & 1/8 tsp. pepper, or to taste INSTRUCTIONS : Melt the butter in a saute pan over medium heat. Saute the celery and onion until softened, about 8-10 minutes. Stir in the chicken broth and bouillon cube, breaking the bouillon cube up with a spoon and stirring until dissolved. Stir in the cream of chicken soup. Add cho

Dump and Bake Chicken Alfredo Pasta Casserole You only need 10 minutes of prep for this easy Dump-and-Bake Chicken Alfredo Pasta Casserole! Ingredients 1 (16 ounce) package uncooked rotini pasta 1 (22 ounce) jar Alfredo sauce (I used Prego Roasted Garlic Parmesan Alfredo) 3 cups chicken stock 2 cups diced rotisserie chicken (or other diced cooked chicken) 2 teaspoons minced garlic 2 cups shredded mozzarella (or Italian blend cheese) Optional: Parmesan cheese and fresh chopped herbs (such as basil, oregano, and parsley for garnish) Instructions Preheat oven to 425°F (220°C). In a large baking dish, stir together uncooked pasta, alfredo sauce, chicken stock, chicken, and garlic. Cover tightly with aluminum foil and bake for 30 minutes. Uncover; stir. At this point you should check the pasta to make sure that it is al dente (firm but just about finished cooking). I have had good luck with the 30-minute cook time; however, some readers have noted that it required