tongue-n-cheeky

One of the best Chicken Soup recipes

You don’t need the salt and preservatives that comes with canned soup. Try this easy, healthy homemade soup recipe, instead.

Yield: 8 servings

Prep Time: 15 min

Cook Time: 60 min

Ingredients:
• 2 cups cubed chicken breast
• 2 cups sliced carrots
• 2 cups cubed potatoes
• 1 cup diced celery
• 1 package fortified egg noodles
• 2 cubes chicken bullion
• 1 tbs. oregano
• 1 tbs. basil
• 1 gallon water

Directions:
1. Add all of the ingredients, except the noodles into the pot.
2. Let the ingredient simmer on low heat for 40 minutes.
3. Drop the noodles into the pot.
4. Let the soup cook on medium heat for another 20 minutes.

Easy among Pudding recipes

Rice pudding is a delicious dish for dessert or breakfast. To make it lower in fat, trade out cream for 2% milk.

Yield: 6 servings

Prep Time: 15 min

Cook Time: 30 min

Ingredients:

• 1, 16 ounce package of white rice
• 2, 12 ounce cans 2% milk
• 1 egg
• 1 cup raisins (optional)

Directions:

1. Place rice in large pot and cover in water.
2. Cook on medium heat until the rice is soft.
3. Drain the rice.
4. Beat the egg and add it to the rice along with the milk and raisins.
5. Cook for five minutes, stirring continuously.

As a desert, cupcakes are the world’s favorite. Lemon and Honey adds a little health to the otherwise complete junk food cupcakes. One of the best combinations for lemon honey cupcake is poppy seed and butter cream. Lemon is rich in vitamin C, Honey contains a lot of anti-oxidants and butter is great for skin health. Lemon Butter & Poppy seed makes a great combo for a cupcake.

Cupcakes are easy to bake and look great on a Sunday brunch. Traditional cupcakes are full of fat and if you are on a diet, a cupcake can easily destroy your day. Kids love cupcakes. If you have any kids in the house, lemon and honey cupcakes are the ultimate health and taste combination. Kids will love it and you will have nothing to worry about – it’s almost completely healthy.

Now to actually make some gorgeous cupcakes with lemon zest & poppy seed frosting, all you are going to need are:

One Stick softened unsalted butter
Three Quarter Cup Of Sugar
Two farm fresh eggs
One and a half cup of all purpose flour
One tea-spoon baking powder
Half tea-spoon salt
Half Cup Butter Milk
Quarter Cup Honey
One Tea-Spoon Vanilla Extract
Zest of a medium sized orange

Please note that this recipe makes 12 cupcakes. Adjust the recipe proportionately to make more or less cupcakes.

Cooking Instructions:

Preheat the oven at 250 degrees before you start working. This will ensure the oven will be hot when you need it.

Beat the butter and sugar in big bowl into a cream and add one egg at a time.

Whisk together the whole amount of flour, baking powder, and salt in a separate medium sized bowl. Add the buttermilk, honey, vanilla essence and lemon extract in another bowl and mix them well.

Add the mixture of flour to the butter mix and stir until it’s perfect. Tip: Add half of the flour first, and then add the rest of the flour as you stir for a softer cupcake.

Fill the baking cups and take care not to over fill them. Bakers usually fill two thirds of the cups. Bake for twenty minutes. Tip: Check with a toothpick to see if the cupcakes are baked after 20 minutes or so. Depending upon the cooker, it might take a few minutes more.

Make sure your cupcakes are cooled before frosting.

To make the frosting, you will need:

Two sticks of unsalted and softened butter
Three cups of powdered sugar
Two tea-spoon of lemon extract
One and a half tea spoon of lemon zest

To make the frosting, mix everything in a big bowl and beat it until you have a nice foamy mixture. Frost the cupcakes just before you serve them and spray the poppy seeds onto the frosting.

 Tips: To make the cupcakes look extra delicious, use some colored chocolate shaving to dress them. Remember less if more in the cake decoration world. Most people try to avoid eating cupcakes which are heavily decorated because frosting contains a lot of fat. Try to make your frosting as butter free as possible. To make your frostings healthier, you can use whipped cream or whipped egg white instead of butter.

These chocolate chip cookies have a healthy twist. Use wheat flour instead of white to add fiber.

Yield: 12 servings

Prep Time: 15 min

Cook Time: 9 to 11 min

Ingredients:

• 3/4 cup granulated sugar
• 2 1/4 cups wheat flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup (2 sticks) butter, softened
• 3/4 cup packed brown sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 2 cups (12-oz. pkg.) sweet or semi-sweet chocolate chips

Directions:

1. Preheat the oven to 375 degrees.
2. Mix together all of the dry ingredients, except the sugar, in a large bowl.
3. Beat all of the wet ingredients and the sugar in a bowl using a mixer.
4. Add the wet ingredients to the dry ingredients and mix.
5. Make the dough into balls the size of golf balls and place on a greased cookie sheet.
6.  Cook the cookies for 9 to 11 minutes or until they have a golden color around the edges.

Is that tasty like Italian cookies?

Feeling a little nutty? Go ahead and add 1 cup coarsely chopped nuts with the chocolate chips.

There are many health benefits that come from drinking green tea, but you don’t have to settle for a boring brew. Try this shake.

Yield: 3 servings

Prep Time: 5 min

Cook Time: na

Ingredients:

• 1 cup green tea
• 1 can fruit cocktail
• 1 cup 2 % milk

Directions:

Drain fruit cocktail and put all ingredients into blender. Blend on high. Serve cold.

Vegetables need zing, and this is the way to give it to them.

Yield: 4 servings

Prep Time: 5 min

Cook Time: 5 min

Ingredients:
• 1 bag frozen Italian style vegetables (defrosted)
• 3 tbs extra virgin olive oil
• 1 tbs basil
• 1 tsp garlic salt

Directions:
Toss ingredients and microwave for 5 minutes.

It is a great book with 350 recipes and counting, you’ll never run out of ideas and will always have healthy and delicious at your fingertip. They included every category of food possible, while at the same time eliminating all
grains, legumes, vegetable oils, added sugar and dairy.

With the food from Cookbook, you’ll be able to:

• Make Paleo dead simple to follow
• Spend less time and money on food
• Put your success on autopilot!

The book has got 350+ easy Paleo recipes + 100% Paleo approved,

Red meat, Poultry, Pork, Fish, Shellfish, Salads, Eggs, Snacks, Soups, Vinaigrettes, Condiments etc

Learn how to cook the Perfect Steak, make your own chicken broth and prepare the most delicious Vinaigrettes.

No grains, No dairy, No legumes, No sugar, No vegetable oils, No preservatives.

Get the Paleo Recipe Book Now!

Do you like mustard? Then this is the glaze for you! This glaze works well on most vegetables and you can even smear it on meats before you cook them.

Yield: 6 servings

Prep Time: 5 min

Cook Time: 1 min

Ingredients:

• 1/3 cup yellow mustard
• 1/3 cup melted butter
• 1 tsp basil
• ½ tsp salt

Directions:

Mix ingredient and microwave for 1 minute on high heat. Pour over desired vegetable.

Want a dish that’s a one-pot wonder? Try this zesty goulash! It has everything you need for a filling meal without the mess.

Yield: 6 servings

Prep Time: 15 min

Cook Time: 15 min

Ingredients:

• 1 lb. ground beef
• 2 cups corn
• 2 cans Mexican style diced tomatoes
• tortilla chips
• 1 tsp chili powder
• 1 cup chopped onion

Directions:

Brown the ground beef. Mix all ingredients except for the tortilla chips together in a skillet and cook on low heat until warm. Serve on tortilla chips.

Making beans can be easy if you use a Crockpot.  Simply put everything in the pot in the morning and you’ll have a warm dinner to come home to.

Yield: 6 servings

Prep Time: 15 min

Cook Time: 5 hours

Ingredients:

• 1 16 oz bag of pinto beans
• 3 tbs chili powder
• 3 tbs seasoned salt
• 1 clove garlic, chopped
• 1 small onion, chopped

Directions:

Put ingredients into crockpot and fill crock to top with water. Turn the crockpot onto high heat.