Triple Chocolate Chunk Muffins

Clean Chocolate Muffin uses oats instead of flour, apple sauce and Greek yogurt for the oil, and works with Splenda or Stevia if you choose.

1 3/4 cup Oats
3 Egg whites
3/4 cup Unsweetened cocoa
1/2 cup Unsweetened applesauce
1 tsp Vanilla extract
1/2 cup Plain greek yogurt (or regular plain low fat yogurt)
1/2 tsp Cream of tartar (or 2 tsp. vinegar)
1 1/2 tsp Baking powder
1 1/2 tsp Baking soda
1/4 tsp Salt
1 cup Hot water
1/2 cup Baking stevia OR 1 cup sweetener of choice that measures like sugar 1
1/2 cup Semi-sweet chocolate chips
Tip Foil cupcake liners, remove the inner paper lining (because paper liners tend to stick to muffins!)

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Zucchini fritters with chili lime mayo

Zucchini Fritters with Chili Lime Mayo - Zucchini Fritters are amazingly yummy! The side of Chili Lime Mayo for dipping is completely delightful! Enjoy!
vegetable oil for frying
3 cups grated zucchini
1 cup diced onion
2 eggs
1 cup all-purpose flour
1 tsp baking powder
1/2 tsp chili powder
1/2 tsp salt
1/4 tsp pepper

1 cup prepared mayo
juice of half a lime
1/2 tsp chili powder
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Spinach Cheese Bars

4 cups dry pasta
3 tbsp olive oil
1/2 onion, diced
2 cloves garlic, minced
1/2 tsp dried thyme
2 tbsp all-purpose flour
2 cups whole milk
1 tbsp dijon mustard
2 cups shredded cheese (I used a blend of monterey jack, mozzarella, and cheddar)
a few handfuls of fresh spinach leaves
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cauliflower crust pizza

This delicious and easy gluten-free recipe can be frozen until you're ready to eat it.
1 cup cooked, riced cauliflower
1 cup shredded mozzarella cheese
1 egg, beaten
1 tsp dried oregano
1/2 tsp crushed garlic
1/2 tsp garlic salt
olive oil (optional)
pizza sauce, shredded cheese and your choice of toppings*
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Southwestern Stuffed Spaghetti Squash

Southwestern Stuffed Spaghetti Squash...go easy on the cheese and this recipe will keep you feeling good!

1 medium spaghetti squash

1 Tablespoon olive oil

1/2 red onion, chopped

2 garlic cloves, minced

1 jalapeno pepper, minced (leave seeds in for more heat)

1 red bell pepper, chopped

1/2 Tablespoon ground cumin

1/2 Tablespoon oregano

1/2 Tablespoon chili powder

Kosher salt and freshly cracked black pepper

1 (15 oz.) can black beans, drained and rinsed

1 cup frozen corn, thawed

1/2 cup freshly torn cilantro, plus more for garnish

Juice of 1 lime

1 cup grated cheddar cheese

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Chicken Taco Chili

Servings: 10

1 onion, chopped
1 16-oz can black beans
1 16-oz can kidney beans
1 8-oz can tomato sauce
10 oz package frozen corn kernels
2 14.5-oz cans diced tomatoes w/chilies
1 packet taco seasoning
1 tbsp cumin
1 tbsp chili powder
24 0z. (3) boneless skinless chicken breasts
chili peppers, chopped (optional)
chopped fresh cilantro
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Baked Cabbage

Paprika and red pepper were our seasonings of choice! This cooking technique made for perfectly done cabbage... that would be great with a few cubed red potatoes thrown in too!
1 head of cabbage
1 or 2 pats of butter
olive oil
salt & pepper
sprinkle of sugar (optional)
paprika (optional)
crushed or ground red pepper (optional)
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Cheesecake Crescent Rolls

2 cans of Pillsbury Crescent rolls
2 (8oz each) package cream cheese, softened
tsp vanilla
¼ cup butter, melted

Unroll and spread 1 of the cans of crescent rolls on the bottom of a 9 x 13 baking dish (or 8 x 8 if you want to cut the recipe in half). Combine softened cream cheese, 1 cup sugar, and vanilla. Spread over crescent roll layer. Unroll and layer remaining crescent rolls over cream cheese layer. Melt your butter and spread over top of crescent rolls. Sprinkle generously with cinnamon and sugar.

Bake for 20-30 minutes in 350 degree oven until bubbly and slightly browned. Drizzle with a little honey if you like. Let cool a bit, slice and eat.
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Mongolian Shrimp Recipe

Mongolian Shrimp Recipe. This is actually really good for as easy as it was. I think you could double the sauce and add more veggies too!

2 lbs raw shrimp (peeled and deveined with tails removed)
vegetable oil (for frying)
1 teaspoon fresh ginger (minced)
1 tablespoon fresh garlic (minced)
½ teaspoon crushed red pepper flakes
½ cup soy sauce
½ cup water
½ cup brown sugar
2 tablespoons rice wine
½ cup green onions (sliced)

This is an easy and delicious recipe for Mongolian shrimp. Mongolian shrimp is a Chinese dish that is both spicy and sweet. The spice in this recipe comes from crushed red pepper flakes, so you can adjust the amount to your taste. The shrimp can either be stir-fried in the pan or cooked in the deep fryer. I prefer to use the deep fryer because it leaves the shrimp nice and crispy. The sauce in this recipe is very easy to prepare and consists of soy sauce, water, and rice wine. Garlic and ginger is added into the mixture to give this dish even more delicious flavor. This Mongolian shrimp recipe goes great served with egg rolls and brown or white rice. Enjoy.

In a large bowl or sealable shaker bag, toss the shrimp with cornstarch. In a large wok or skillet heat oil over medium-high heat. Add green onions and stir fry for 1 minute. Remove from the wok and set aside. Add a little more oil if needed. Add shrimp and stir-fry in batches (adding more oil if needed), until the shrimp has turned opaque and is fully cooked (the internal temperature has reached 145 degrees). The shrimp should take about 5 minutes per batch to cook. Remove from the wok and set aside.

Add a little more oil to the wok, add garlic, ginger and red pepper flakes and stir-fry until fragrant (about 15 seconds), be careful not the burn them. Add water, soy sauce, rice wine, and brown sugar. Stir until the sugar dissolves. Bring to a boil, reduce heat to low and simmer stirring constantly for about 5-6 minutes.

(Makes 4 Servings)
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Kittencal's Easy and Delicious Ranch-Parmesan Chicken

Serves 6
6 boneless chicken breast
1 cup dry bread crumbs, (even better, use panko breadcrumbs)
1⁄4 cup (up to 1/3) parmesan cheese
1 tsp seasoning salt
1⁄2 tsp (up to 1) black pepper, ground
1⁄2 tsp (up to 1) garlic powder
1 cup prepared ranch salad dressing, (use bottled salad dressing, you might need a bit more dressing)
1⁄4 cup butter, melted (no substitutes)

Set oven to 400° degrees (set oven rack to lowest position).
Lightly grease a 13 x 9-inch baking dish.
In a shallow bowl mix together the dry breadcrumbs with Parmesan cheese, seasoned salt, black pepper and garlic powder.
Dip the chicken into the ranch dressing to coat both sides (allow any excess to drip off).
Coat in the breadcrumb mixture.
Place in a single layer onto a greased baking sheet or line with non-stick foil (do NOT bake in a smaller baking dish or the bottom of the chicken will be soggy).
Lightly drizzle the melted butter over each breast (for low-fat option omit the butter or use a diet alternative).
If desired you can sprinkle black pepper over the chicken pieces .
Bake uncovered for about 30-35 minutes or until the chicken is cooked).
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Melt in Your Mouth Chicken Breast

I found this recipe by accident, good thing I did because it's a weekly staple. I love that the Parmesan Cheese acts as breadcrumbs (that's good news for all you carb counters).

4 boneless chicken breast, halves
1 cup mayonnaise
1⁄2 cup parmesan cheese, freshly grated
1 1⁄2 tsp seasoning salt
1⁄2 tsp black pepper, ground
1 tsp garlic powder

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Tuscan White Bean & Spinach Soup

Tuscan White Bean & Spinach Soup. This is a wonderfully flavorful & satisfying soup! It makes a nice dinner for 4 served with a good salad or it can be a starting course and serve more.


2 tsp olive oil
1 clove garlic, finely minced
1 shallot, finely diced
3 cup (up to 4) fat free chicken broth, or vegetable stock
14 1⁄2 oz can diced tomatoes
14 1⁄2 oz can white beans, cannellini or other
1⁄2 cup whole wheat pasta shells, or shell pasta
1 tsp rosemary
3 cup baby spinach, cleaned and trimmed
1⁄8 tsp black pepper
1 dash crushed red pepper flakes

In a large sauce pan, sautee the shallots & garlic in the olive oil.
Add broth, tomatoes, beans and rosemary to pot. Season with black and red pepper. Bring to boil.
Add pasta and cook 12 minutes. If the soup seems too thick for your liking add a bit more broth.
Add spinach and cook until wilted.
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Balsamic Chicken Thighs

Do you love taking bites of the succulent chicken thighs? If yes then you should certainly cook the Balsamic chicken thighs because this dish is simply mouthwatering. Amongst animal protein, nothing beat the health value of chickens and unlike other meat, chickens are very low in fat and often considered as lean meats.


2 lb skinless chicken thigh
1⁄4 cup shallot, chopped
1⁄4 cup balsamic vinegar
1 salt
1 salt
1 cooking spray

Spray large frying pan, preheat.
Rinse and pat dry thighs.
Season with salt and pepper.
Brown well on all sides.
Cover, reduce heat to medium and cook for approximately 25 minutes,or'til thighs are done depending on size.
Add shallots,cook for 2-3 minutes,until they soften.
Stir in balsamic vinegar, cook for about 1 more minute,turn chicken to coat thoroughly.
Spoon sauce over thighs to serve.
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Honey Roasted Pork Loin


2 lb boneless pork loin
1 salt, to taste
1⁄4 cup honey
2 tbsp orange juice
2 tbsp olive oil
1⁄2 tsp thyme
1⁄2 cup chicken broth
1 black pepper, to taste

Preheat the oven to 375.
Season the pork and place in a roasting pan.
In a separate bowl, mix together the honey, juice, oil and thyme.
Pour over the pork.
Add the broth to the pan.
Bake until internal temperature reaches 150 (45-60 minutes).
Baste frequently.
Strain the pan juices into a saucepan.
Reduce until slightly thickened.
Serve over the sliced pork.
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Meatball Sub Casserole

There are several versions of meatball sub casserole online and after several attempts, we created a version we love. We now keep our Meatball Sub Casserole in our monthly dinner rotation! First off, it is super easy!!


Loaf of French bread or ours
Butter or margarine
1/2 teaspoon garlic salt (omitted from photo)
8 oz of cream cheese, softened to room-temperature (omitted from photo)
2 tablespoons mayonnaise
1/2 teaspoon of Italian seasoning
1 pound of frozen, fully cooked, thawed Italian meatballs (NOTE: it is often sold in 2 pound bags so use only 1/2 a bag.)
1 can Hunts Spaghetti Sauce (any flavor, our favorite is Garlic & Herb)
2 cups shredded mozzarella cheese


Turn oven on to broil. Slice the French bread into thick one inch slices. Butter one side lightly. Place on a cookie sheet with buttered side up. Repeat with the remainder of slices. Very lightly sprinkle the bread with garlic salt. Broil until toasty on the edges.

Turn oven down to 350 degrees. Spray a 9×13 metal or glass pan with cooking spray. Place bread (toasted side up) into your 9×13 pan. Fill it up leaving very few gaps; cut one slice into pieces if necessary to fill large gaps. In a medium bowl, combine the cream cheese, mayonnaise and Italian seasoning using an electric mixer until smooth (be sure to scrape down the sides of your bowl). Using a spatula, spread the mix over all the bread slices creating a sheet of the cream cheese mix.

Cut the thawed meatballs in half sprinkling them all over the cream cheese mix.

Pour your can of spaghetti sauce evenly over the meatballs.

Evenly sprinkle the shredded mozzarella over the spaghetti sauce.

Bake for 30 minutes until heated all the way through and cheese is golden and bubbly.
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Chicken roll ups

This is one of my all-time favorite dishes. My mom made these YEARS ago when I was in high school and I LOVED them! I have been making this dish for myself since I was in college. It is simple to make and really good! I could eat the whole pan myself!


3 oz cooked chicken breast, chopped
3 oz cooked ham, chopped
1 can reduced-fat crescent rolls
1 can 98% fat-free cream of chicken soup
1/2 cup 1% milk
1/2 cup swiss cheese, shredded

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Sweet and Sour Chicken

Sweet and Sour Chicken - Tyler made this tonight and it was SO GOOD!! Tasted just like it would at a Chinese restaurant.


4 chicken breast
salt and pepper
1 cup cornstarch
2 eggs, beaten
1/3 cup canola oil

1). Cut chicken into 1 inch cubes. Season with salt and pepper. 2). Dip chicken into cornstarch, coat thoroughly. Dip into beaten eggs.
3). Heat oil in large skillet. Cook chicken until browned. Place in baking dish.


3/4 cups sugar
4 Tablespoons ketchup
1/2 cup white distilled vinegar
1 Tablespoon soy sauce
1 teaspoon garlic salt

Whisk until smooth, then pour evenly over chicken, flipping chicken so the sauce gets on both sides.
Bake at 350 degrees for 15 minutes. Turn chicken and then cook for 15 more minutes.
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Oven-Roasted Cauliflower with Garlic, Olive Oil and Lemon Juice


5 cup (up to 6) cauliflower, florets about 1 1/2 inches in diameter (from 1 medium cauliflower)
1⁄4 cup extra-virgin olive oil
1 tbsp garlic, sliced
2 tbsp lemon juice
1 tsp salt
1⁄2 tsp black pepper
2 tbsp parmesan cheese, grated
1 chives, Chopped, for garnish

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Lemony Shrimp Scampi Pasta

This creamy shrimp in pasta meal is hands-down one of my favourite pasta dishes. On the plus side, it is very easy to make!

6 clove garlic, pressed or grated
2 lemon, zested and juiced
5 tbsp olive oil
1 tsp red pepper flakes
1 kosher salt
3⁄4 lb medium shrimp , (21 to 25) peeled, deveined and butterflied (reserve shells)
1⁄4 onion
3⁄4 lb thin linguine pasta
2 tbsp butter
1 small bunch parsley, leaves chopped
1 black pepper, freshly ground

In a bowl, combine the garlic, zest and juice of 1 lemon, olive oil, red pepper flakes, salt and pepper, to taste, and the shrimp. Set aside to marinate.
Meanwhile make a quick shrimp stock: In a small pot, over medium heat, add the shrimp shells and onion. Cover with water and bring to a boil. Reduce the heat and simmer for 20 minutes. Strain into a bowl and discard the shells and the onion.
Bring a large pot of water to a boil over high heat and add a generous amount of salt. Add the linguini and cook until just tender, 2 minutes less than instructed on the package. Drain and reserve 1/2 cup of cooking water.
Heat a skillet over high heat. Remove the shrimp from the marinade, reserve the marinade, and add the shrimp to the skillet. Cook until they turn pink and start to caramelize, about 3 minutes. Remove the shrimp from the pan to a plate and add the reserved marinade. Let cook a few minutes then add about 1 cup of shrimp stock and about 1/2 cup pasta water. Continue to cook until sauce reduces by half. Add the zest and juice of the remaining lemon, the butter and the parsley and stir to combine. Adjust seasoning with salt and pepper, to taste. Add in the shrimp and pasta and toss to combine with the sauce. Turn out into a serving bowl and serve immediately.
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Oven-Fried Chicken Chimichangas

Oven-Fried Chicken Chimichangas - A fast and healthier way to serve Chimichangas than the traditional deep fried. These are very good, and you may dress them up to you own preference. I like to serve with green chile sauce sometimes instead of the picante sauce..

  • 2⁄3 cup picante sauce or your favorite salsa
  • 1 tsp ground cumin
  • 1⁄2 tsp dried oregano, leaves crushed
  • 1 1⁄2 cup cooked chicken, chopped
  • 1 cup cheddar cheese, shredded
  • 2 green onion, chopped with some tops (about 1/4 cup)
  • 8 in flour tortilla
  • 2 tbsp margarine, melted
  • 1 cheddar cheese, shredded, for serving
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