Baked Ham and Cheese Egg Muffins Recipe

Baked Ham and Cheese Egg Muffins Recipe , By www.uniquegiftstips.com .

Baked Ham and Cheese Egg Muffins - these easy to make egg muffins make a delicious and healthy breakfast. Perfect recipe to make and freeze ahead of time! #breakfast #eggs #healthy #ketofriendly #eggmuffins #freezerfriendly #breakfast #eggs #healthy #ketofriendly #eggmuffins #freezerfriendly #food #health #recipes #healthyrecipes #healthyfood #healthyeating #seafoodrecipes #seafood #healthysnacks #foodphotography #recipeoftheday #recipeideasb

Total Time: 30 Minutes,Servings: 12 Servings

Ingredients :

• Baked Ham and Cheese Egg Muffins - these easy to make egg muffins make a delicious and healthy breakfast. Perfect recipe to make and freeze ahead of time! #breakfast #eggs #healthy #ketofriendly #eggmuffins #freezerfriendly #breakfast #eggs #healthy #ketofriendly #eggmuffins #freezerfriendly #food #health #recipes #healthyrecipes #healthyfood #healthyeating #seafoodrecipes #seafood #healthysnacks #foodphotography #recipeoftheday #recipeideasb

Instructions :

• Preheat the oven to 375°F. Spray a 12 count muffin tin with nonstick spray.
• Whisk together the eggs, garlic, salt, and pepper.
• Stir in the ham and 1 1/2 cups cheese.
• Use a 1/4 cup measuring cup to fill the prepared muffin tin with the egg mixture. The cavities will be full, but they will bake up just fine.
• Sprinkle the remaining cheese on top of the egg mixture. Bake for 20 minutes.
• Remove the pan from the oven and cool for 2 minutes.
• Run a butter knife around the edge of the eggs and gently lift them out.
• Serve immediately. Once the eggs are cooled, place in a Ziploc bag or container and refrigerate for up to 4 days. Reheat in the microwave for 15-20 seconds.

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the best avocado egg salad

the best avocado egg salad , By www.uniquegiftstips.com .

Avocado Egg Salad - no mayo here! just avocados, eggs, herbs, lemon juice, and salt. especially good on an everything bagel. just saying. Gluten Free / Vegetarian. #vegetarian #glutenfree #sugarfree #healthy #snack #lunch #recipe

Total Time: 20 Minutes,Servings: 5 Servings

Ingredients :

• 2 avocados
• 8 eggs
• a handful of dill
• a handful of parsley
• juice of one lemon
• a pinch of salt
• a drizzle of olive oil (as needed)

Instructions :

• Hard boil the eggs. Cover the eggs with water in a saucepan. Bring to a boil, turn heat off, cover and rest (on hot burner) for 8-10 minutes. Run under cold water and break off the shells. Cut the eggs into small pieces.
• Mash the avocados. Mash the avocados in a bowl with the back of a large wooden spoon until mostly smooth.
• Mix and serve. Mix the eggs with the avocados, herbs, lemon juice, salt, and olive oil if you need it. Serve immediately at room temperature, or chill and serve cold.

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Whole30 Greek Chicken Zucchini Noodles

Whole30 Greek Chicken Zucchini Noodles , By www.uniquegiftstips.com .

Whole30 Greek Chicken Zucchini Noodles are an easy, healthy weeknight dinner. Made with only 10 ingredients, gluten free, paleo, low carb so delicious! #whole30 #paleo #glutenfree #dairyfree #healthy #lowcarb #keto

Total Time: 30 Minutes,Servings: 2 Servings

Ingredients :

• 1 tablespoon olive oil
• 1 lb chicken breasts, cut into 1/2 inch cubes
• 1/2 teaspoon pepper
• 1/2 teaspoon oregano dried
• 1/2 teaspoon thyme
• 1/2 teaspoon basil dried
• 1/3 cup kalamata olives, halved
• 1/3 cup sun-dried tomatoes in olive oil drained
• 1 cup marinated artichoke hearts
• 1 tablespoon lemon juice, freshly squeezed
• 1 lb zucchini spiralized, about 3 medium zucchini

Instructions :

• In a pan, heat olive oil. Add in chicken + sauté until brown on edges, approximately 15 minutes.
• Once chicken is cooked, add in spices, olives, sun dried tomatoes + artichoke hearts. Stir to combine + cook for an additional 2-3 minutes.
• When ready to eat, add in lemon juice and spiralized zucchini. Toss with the rest of the ingredients and cook until noodles start to soften, approx 2-3 minutes.

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SOUTHERN STYLE GREEN BEANS

SOUTHERN STYLE GREEN BEANS , By www.uniquegiftstips.com .

Southern Style Green Bean. Cooked low and slow to create meltingly tender Green Beans that are beyond delicious. Of course, the bacon is a huge yummy bonus! Even kids love these!!! #Easy #WithBacon #Southern #Fresh #Healthy #HowToCook #Skillet #Grandmas #Stovetop Arkansa #Simple #Country #Dinner

Total Time: 75 Minutes,Servings: 6 Servings

Ingredients :

• 4 slices bacon,, diced
• 2 pounds green beans ends snapped off and longer beans snapped in half
• 2 cups chicken broth
• 2 cups water
• 1 teaspoon seasoned salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/4 teaspoon red pepper flakes
• 1 tablespoon butter, optional

Instructions :

• Brown and crisp bacon in a large pot. Remove bacon from pot and reserve.
• Add green beans to pot along with all remaining ingredients, except butter.
• Bring to a boil and then turn heat to medium-low. Cover and simmer for 1-2 hours, stirring occasionally.
• Drain beans and add butter if using. Check beans for seasoning and add extra salt and pepper to taste. I like lots of black pepper. Sprinkle with bacon and toss to distribute the bacon and butter.

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CHICKEN AND SWEET CORN SOUP

CHICKEN AND SWEET CORN SOUP , By www.uniquegiftstips.com .

LOVE this cozy Chicken and Sweet Corn Soup recipe. It's basically an egg drop soup that's loaded up with chicken, corn and veggies. It's easy to make on the stovetop or in the Instant Pot. And it's sooo comforting and delicious. | Gimme Some Oven #eggdropsoup #chicken #soup #dinner #instantpot #healthy #glutenfree

Total Time: 40 Minutes,Servings: 8-10 Servings

Ingredients :

• 8 cups good-quality chicken stock or vegetable stock, divided
• 3 cups diced or shredded cooked chicken breasts* (about 1 pound chicken)
• 2 teaspoons ground ginger
• 1/2 teaspoon garlic powder
• 4 green onions, thinly sliced with the white and green parts divided
• 2 medium carrots, finely diced
• 1 (15-ounce) can whole kernel corn
• 1 (15 ounce) can creamed corn (or see alternative below**)
• 1/4 cup cornstarch
• 6 large eggs, whisked
• 1 teaspoon toasted sesame oil
• sea salt and freshly-cracked black pepper

Instructions :

• In a large stockpot, stir together 7 cups stock, chicken, ginger, garlic powder, the white parts of the green onions, carrots, whole kernel corn and creamed corn until combined. Heat over medium heat until the soup reaches a simmer. Then reduce heat to medium-low, cover and simmer for about 10 minutes, or until the carrots have softened.
• In a separate bowl, whisk together the remaining 1 cup stock and cornstarch until combined. Stir the mixture into the soup and cook for 1 minute, or until the soup has thickened.
• Using a spoon, begin to swirl the soup slowly in a continuous motion. Then while you are still swirling the soup, drizzle the eggs into the soup in a steady stream. The hot broth will instantly cook the eggs, and they will form those beautiful egg ribbons.
• Add in the toasted sesame oil, and stir to combine. Then taste the soup, and season with salt and pepper as needed.
• Serve warm, sprinkled with the remaining green parts of the green onions.
INSTANT POT (PRESSURE COOKER) DIRECTIONS:
• In the bowl of an Instant Pot, stir together 7 cups stock, chicken, ginger, garlic powder, the white parts of the green onions, carrots, whole kernel corn and creamed corn until combined. Place the lid on the Instant Pot and set the valve to “Sealing.” Then pressure cook on high for 8 minutes, followed by a quick release.
• In a separate bowl, whisk together the remaining 1 cup stock and cornstarch until combined. Stir the mixture into the soup and cook for 1 minute, or until the soup has thickened.
• Using a spoon, begin to swirl the soup slowly in a continuous motion. Then while you are still swirling the soup, drizzle the eggs into the soup in a steady stream. The hot broth will instantly cook the eggs, and they will form those beautiful egg ribbons.
• Add in the toasted sesame oil, and stir to combine. Then taste the soup, and season with salt and pepper as needed.
• Serve warm, sprinkled with the remaining green parts of the green onions.

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SUGAR FREE KETO LOW CARB LEMON BARS

SUGAR FREE KETO LOW CARB LEMON BARS , By www.uniquegiftstips.com .

Keto Lemon Bars - These easy, gluten free lemon bars are only 5 ingredients and SO delicious! You will never believe they are only 100 calories, low carb and sugar free! | #Foodfaithfitness | #Glutenfree #Lowcarb #keto #sugarfree #healthy

Total Time: 85 Minutes,Servings: 16 Servings

Ingredients :

For the crust:
• 1/2 Cup Coconut oil, at room temperature (should be the consistency of softened butter)
• 2 Tbsp Monkfruit *
• Pinch of salt
• 1 Cup Coconut flour, sifted (95g) **
For the topping:
• 4 Eggs
• 2 tsp Lemon zest
• 3/4 Cup Fresh lemon juice (about 6 large juicy lemons)
• 1/2 Cup Monkfruit
• 1 1/2 tsp Coconut flour, sifted

Instructions :

• Preheat your oven to 350 degrees and generously rub an 8x8 inch pan with coconut oil. Set aside.
• In a large bowl, using an electric hand mixer, beat together the monkfruit, coconut oil and pinch of salt until creamy and well combined. Stir in the coconut flour until a dough forms.
• Press the dough evenly into the prepared pan and bake until just lightly golden brown, about 10 minutes. Once cooked, let cool for 30 minutes.
• Lower the temperature of your oven to 325 degrees and ensure the oven rack is in the middle of the oven.
• Once the crust has cooled, gently whisk together the eggs and lemon zest in a large bowl. Do NOT use an electric mixer here or you will over-beat the eggs and the topping with crack once baked. Use a hand whisk.
• In a separate, medium bowl, lightly heat the lemon juice (I used a microwave.) Whisk in the monkfruit and stir until it is dissolved. Whisk the coconut flour into the lemon juice mixture, 1/2 tsp at a time, until well mixed. Make sure you continually whisk as you add the flour so that it doesn't clump up.
• Pour the lemon juice mixture into the egg mixture, whisking while you pour, until evenly combined.
• Pour the topping over top of the cooled crust and bake until it is just set, and the very center is just slightly jiggly, about 20-22 minutes. Let cool completely at room temperature. Then, cover and refrigerate for at least 6 hours, best over-night. You need to let the crust completely cool, or it will be soft.
• Using a VERY sharp knife (or else you might not cut through the crust) cut the bars into squares and DEVOUR. ***

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Thai Chicken Lettuce Wraps

Thai Chicken Lettuce Wraps , By www.uniquegiftstips.com .

Healthy food has never tasted so AMAZING! These Thai chicken lettuce wraps are bursting with bold flavor, and fresh ingredients. #healthy #lettucewraps #withpeanutsauce #thai #cleaneating

Total Time: 20 Minutes,Servings: 4 Servings

Ingredients :

• 2 teaspoons olive oil
• 1/2 pound boneless skinless chicken breasts (or tenders), chopped into very small pieces*
• 4 cloves garlic , minced
• 1/2 cup yellow onion , chopped
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 carrot , shredded
• 1/2 cup cabbage , finely shredded (red, green, or napa)
• 3 green onions , chopped
For the sauce:
• 1/3 cup sweet chili sauce
• 1 heaping Tablespoon peanut butter , smooth or crunchy
• 1/2 teaspoon freshly grated ginger (or 1/4 teaspoon ground ginger)
• 2 teaspoons low-sodium soy sauce
• 1/4 cup fresh cilantro , chopped
• crushed red pepper flakes to taste
• 1 head Boston Bib lettuce (or romaine)

Instructions :

• Heat oil in a large skillet over medium.
• Add chicken, garlic, onions, salt and pepper and cook, tossing occasionally, until chicken is cooked through.
• Add the carrots, cabbage, and green onions, and cook for 2 more minutes.
• In a small bowl combine the sweet chili sauce, ginger, peanut butter, soy sauce, and crushed red pepper. Stir until smooth.
• Add sauce to the pan. Add cilantro. toss everything until combined.
• Spoon mixture into individual lettuce cups. Should fill about 8 lettuce cups.
• You might also like Cashew Chicken Lettuce Wraps!

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