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Cheesy Chicken Enchiladas | Delish



INGREDIENTS

1 tbsp. extra-virgin olive oil
1/2 lb. yellow onion, chopped
1 red bell pepper, chopped
2 garlic cloves, minced
1 tsp. cumin
1 oz. (10-oz.) can red enchilada sauce
1 tsp. (8-oz.) can crushed tomatoes
3 c. cooked, shredded chicken
2 c. shredded monterey jack, divided
2 c. shredded cheddar, divided
8 Kosher salt
1/4 c. freshly chopped cilantro, plus more for garnish
8 corn tortillas

DIRECTIONS
1. Preheat oven to 350°. In a large skillet over medium-high heat, heat oil. Add onion and peppers and cook until onions are soft, 5 minutes. Add garlic and cumin and cook until fragrant, 1 minute. Add enchilada sauce and crushed tomatoes and cook until warmed through, 5 minutes. Set 1/2 cup of this mixture aside for topping the enchiladas.

2. In a medium bowl, combine chicken, 1 cup Monterey Jack, 1 cup cheddar, and cilantro. Add 1 cup of the enchilada sauce mixture and toss to combine, and season with salt. Add a small scoop of the chicken mixture in the center of 1 tortilla, then roll up and place in skillet seam side down. Repeat with remaining tortillas.

3. Spread the set aside 1/2 cup enchilada sauce on top and sprinkle with remaining cheese. Bake for 10 minutes or until cheese is bubbling and melted. Garnish with cilantro and serve.

Full recipe:

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Pie Crust

How to Make Meat Pie With Homemade Pie Crust



Savory meat pie made with deliciously seasoned ground beef and poured into a buttery pie crust, baked to perfection. Kids love it!
PRINTABLE RECIPE:

INGREDIENTS USED:
Pie Crust
1 1/4 cups flour
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon baking powder
1 stick cold butter, cubed in small pieces
2-3 tablespoons ice water
DIRECTIONS:
1. Place flour, sugar, salt, and baking powder into a food processor, and mix with a spoon.
2. Add the butter and pulse several times until the mixture is crumbly.
3. Turn the processor on, and very slowly pour the ice water through the top until a dough ball forms.
4. Cut the dough into two even pieces, wrap with saran wrap, and freeze for 30 minutes, or refrigerate for several hours.

MEAT FILLING:
1 pound ground beef
1 tablespoon olive oil
1/2 large onion, diced
2 tablespoons flour
1 tablespoon organic brown sugar
2 tablespoons Worcestershire sauce
1 tablespoon tomato paste
1/2 cup beef broth
1 teaspoon salt
2 teaspoons Montreal steak seasoning
1 teaspoon parsley
DIRECTIONS:
1. Heat a large skillet over medium heat, then add olive oil and ground beef.
2. Cook the meat for several minutes, then add the onions, and mix well.
3. Cook until the meat is no longer pink, then add remaining ingredients mixing well.
4. Allow flavors to blend for a few minutes, then remove from heat.
5. On a floured surface roll out one of the dough balls to fit into a sprayed pie dish.
6. Pour the meat filling inside the dough.
7. Roll out the other dough ball, and place on top of the meat, fluting the edges.
8. Bake at 400* for 30-40 minutes, until very golden.

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Pie Crust

The Best Keto Cheesecake Crust! Low Carb Cheesecake Crust That’s DELICIOUS! (no almond flour!)



Finally! A keto cheesecake crust that isn’t soggy, bland or crumbly! The end result resembles the look and mouth feel of a graham cracker crust but packs more flavor and is much more nutritious!

Get the printable keto cheesecake crust recipe below.

Be sure and subscribe to this channel so you get alerted when the keto cheesecake recipe posts. I have a whole series of cheesecakes coming up for you!

Here’s what my food tasters said about the cheesecake and crust:

“OMG. This tastes like the real thing!” –Melissa
“Yum! I’m not taking this home to share” –Mandy
“This Cheesecake! Oh my!” -Cathi

Making this crust is easy with the right tools. You’ll need a food processor for this one unless you can find walnut flour somewhere.

I really like Cuisinart Food Processors — This is the newer model of the one I have:

Get the printable recipe on my website here:

Now, let me tell you a secret. There is a “secret ingredient” in this recipe. Using it transforms the cheesecake — testing with substitutes didn’t give the same results.

The sugar substitute used in this keto cheesecake is my secret weapon! It’s called Bocha Sweet and it’s a superfood.

Get it here:
➡️➡️Tip: Get the 3 pack to save $$!

Here’s quick and easy links to the things you’ll need and my favorite brand’s:

🔗 Walnuts

🔗Coconut Oil by Nutiva
➡️➡️I purchase mine by the gallon. I like the Nutiva Brand above or Tropical Traditions is my go-to favorite.

🔗Tropical Traditions Coconut Oil
➡️➡️Please use this link so I get credit for referring you 🙂 (They run sales! Use FS10 as a coupon code for free shipping on your 1st order) Check out their website for details on why their coconut oil is the best! Get the Expeller Pressed if you want coconut oil without coconut flavor.

🔗 Pure Vanilla Extract by Nielsen-Massey
➡️➡️ Watkins Pure Vanilla is another favorite. Order Watkins here: or on Amazon here

🔗 Almond Extract by Nielsen-Massey
➡️➡️ or order Watkins at

🔗 Sea Salt

🔗 Food Processor (Cuisinart)

🔗 Spatula

🔗 Springform Pan

🔗 Parchment paper by Kirkland
➡️➡️ Available at Costco too!!

🔗 Bocha Sweet (Sugar Substitute)
➡️➡️Tip: Get the 3 pack to save $$!

Why affiliate links? They help support my Vlog 🙂
Thank you for considering using my Amazon affiliate links. How do they work? When you click on them and make a purchase, my blog gets a small % as a kickback for referring you based off the total dollar amount in your cart. This costs you nothing extra and is a free (to you) way to help support my blog & help me afford to continue to be able to experiment and develop recipes. Thank you so much for considering using my Amazon (and other) affiliate links.

Thank you for helping to make these recipes possible and free!

Want more? Leave your comments below with your recipe requests!
Visit my website at www.wholebodyliving.com to find out more about me and what I’ve been up to lately.

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Tara Wright, Whole Body Living, LLC and Tara’s Keto Kitchen provide information on this YouTube Channel and associated website regarding healthy living, recipes, nutrition, and diet which are intended for informational purposes only.
The information provided is not a substitute for medical advice, diagnosis, or treatment nor is it to be construed as such. Although every effort is made, information and research can change rapidly. We cannot guarantee that the information provided reflects the most up-to-date medical research. Information is provided without any representations or warranties of any kind. Please consult a qualified physician for medical advice, and always seek the advice of a qualified healthcare provider before making any changes to your nutrition or exercise program.

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Pie Crust

Vegan Cauliflower Cheese & Spinach Pie MUST SEE!



Please share and like my videos if you enjoy them. Follow me on Instagram @AaronCalderVegan Subscribe to my YouTube channel, new videos every week.

www.instagram.com/aaroncaldervegan

When I went vegan I thought giving up cheese would be a real challenge but it wasn’t. There are so many great alternatives you don’t give up anything, you just swap. When I do a roast dinner my cauliflower cheese is always a hit so I thought why not turn it into a pie. With a crisp, nutritious spelt crust and creamy garlic & cheese sauce this pie is great on its own or served with roast potatoes, veg and gravy.

TIP: The pastry will thicken when it cooks so don’t make it too thick (unless that’s how you like it). Himalayan salt is unprocessed and full of minerals. I always use this instead of table salt. I use Pipkin www.pipkin.co.uk which lasts me months!

Preheat oven 200ºC/392ºF/gas mark 6

Ingredients – crust

175g spelt flour (use wholemeal or gluten free if you prefer)
70g vegan butter (I used avocado spread. You could also used coconut oil)
1.5 tsp baking powder
Generous pinch of Himalayan or sea salt
30ml unsweetened milk (I used soya)

Mix all the dry ingredients together in a bowl. Add the butter and stir in with a wooden spoon then use your hands and rub flour and butter together until you have a breadcrumb like mixture. Pour in the milk and stir in, once absorbed use your hands again and kneed until you have a ball of pastry. Sprinkle flour onto a clean work surface and roll the ball so its (approx) ½ cm thick. Using your pastry tin cut out the shape and press into the tin and use the remaining pastry to form the sides.

Ingredients – filling

2 cups of cooked cauliflower (I chopped small pieces then steamed for 5 minutes)
½ chopped onion (red works best for colour)
1 cup of baby leaf spinach (use frozen if you wish)
1 crushed garlic clove
Generous pinch of salt and black pepper
½ cup of milk
½ cup of cream (I used Alpro soya cream)
½ cup of grated mature vegan cheddar
3 tbsp nutritional yeast
¼ tsp xanthan gum (thickens sauce) (use 1 tsp of the flour as an alternative)

Add 1 tbsp oil to a pan and brown the onion and garlic on a medium heat. Pour in the milk and cream and bring to a simmer. Add the cheese and melt. Add salt, pepper, nutritional yeast and xanthan gum and stir vigorously. Add the cooked cauliflower and uncooked spinach and stir until spinach slightly wilts. Pour into your pie case or cases and sprikle with more grated cheese. Bake in the centre of the oven for 20-25 minutes. The top of the pie should look golden brown. Be careful removing from the hot tins and serve immidiatley. You can store the pies in the fridge once cooled for a couple of days and reheat 180ºC for 15 minutes. Enjoy!!

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Pie Crust

Wildcat CrossFit EatSmart Nutrition Challenge: Week 2 Recipe: Chocolate Cream Pie (seriously)



Chocolate Pie

Ingredients
Crust
1 cup Almond meal
1 teaspoon – 1 Tablespoon Coconut Oil
5 – 7 Pitted Dates

Filling
3-4 Ripe Avocados
1/2 – 3/4 cup honey
1/2 cup coconut oil
1 teaspoon Vanilla
1/2 cup cocoa powder

Instructions
Place almond meal, pitted dates, and 1t-1T coconut oil in a food processor. Run processor until ingredients are well blended. The crust ingredients should stick together when squeezed between fingers and thumb. If they don’t stick together, add more dates and process until the new dates are well-incorporated.
Press crust ingredients into a 9 inch pie plate, greased with coconut oil. Set aside.
Chop avocados. Pulse in food processor to chop further. Add coconut oil. Run processor. Add honey, Run processor until you have a creamy mixture. Add vanilla and cocoa powder, pulse the processor. Taste and adjust flavors if necessary.
Pour into pie crust and chill in the refrigerator. Serve chilled with fresh berries, coconut cream, or whipped cream.

Do you want more info about the Wildcat CrossFit Eatsmart 5 Week Nutrition Challenge? Go to www.wildcatcrossfit.com/eatsmart !
You can do it! Eating healthy is delicious!

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Pie Crust

Shortbread



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Pie Crust

Millionaire shortbread



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Pie Crust

Spinach and Leek Quiche



Spinach and Leek Quiche (the secrets of the perfect quiche)
no more soggy bottom! #becauseittastesgood

pie dough making and baking instructions:

1 pre-baked pie crust (I used an 11×1 inch tart pan)

For the leeks:
2 Tbsp olive oil (28g)
2 large leeks, white and pale green parts only, diced
Salt to taste

For spinach:
2 Tbsp olive oil (28g)
400g spinach

Combine cooked leeks and spinach and season to taste with salt and acidity (I used pomegranate molasses)

For the custard:
1 cup hot whole milk (242g)
1 cup cold heavy cream (242g)
3 large eggs (150g weighed without shell)
3.5 g salt (1.25 tsp Diamond Crystal Kosher or barely over 1/2 tsp table salt)
pinch of black pepper
pinch of nutmeg
40g grated gruyere

Bake at 325F until the custard sets.

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Pie Crust

Chocolate Cake with Molten Caramel Center | Food Network



On this week’s Made for Two, the Topless Baker is making some classic Chocolate Cake…but, there’s a special molten surprise inside!

Check back for new episodes every Tuesday!

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Get the recipe:

Chocolate Cake with Molten Caramel Center
Recipe courtesy of Matthew Adlard
Total: 3 hr 30 min
Active: 25 min
Yield: 2 servings
Level: Easy

Ingredients

Salted Caramel:
75 grams (1/3 cup) superfine sugar
Pinch salt
60 milliliters (1/4 cup) heavy cream
15 grams (1 tablespoon) unsalted butter

Chocolate Cake:
1 egg
40 grams (3 tablespoons) superfine sugar
55 grams (1.9 ounces) 70% dark chocolate, chopped
55 grams (4 tablespoons) unsalted butter, plus more for the molds
30 grams (1/4 cup) all-purpose flour
1 teaspoon cocoa powder, for the molds
Heavy cream or ice cream, for serving

Directions

Special equipment: 2 chocolate fondant molds, 3 inches in diameter and 2 inches deep

For the salted caramel: Heat the sugar in a medium dry frying pan over medium heat, without stirring but shaking the pan intermittently to disperse some of the sugar, until fully melted and a dark golden brown, 2 to 3 minutes.

Take the pan immediately off the heat and whisk in the salt and half of the cream; the mixture will bubble up very quickly. Add the other half of the cream once it has stopped bubbling so vigorously. Once all the cream is added and it has stopped bubbling, whisk in the butter. Place the pan over medium-low heat and cook, whisking, until the mixture has thickened slightly, another 2 minutes.

Pour the hot caramel into an ice cube tray and place in the freezer for 3 hours or overnight. You should be able to make between 8 and 10 caramels roughly 1/2 inch in size, depending on your ice cube tray. The salted caramel cubes can also be kept in the freezer for 2 weeks for later use.

For the chocolate cake: Preheat the oven to 200 degrees C/390 degrees F.

In a medium bowl, beat the egg and sugar with a hand whisk until the mixture appears light and fluffy, 1 to 2 minutes.

Put the chocolate and butter in a heatproof bowl and place over a double boiler, stirring occasionally, until completely melted, 1 to 2 minutes. Remove the bowl of chocolate from the heat and slowly pour over the egg mixture. Whisk until combined. Sift in the flour and stir the mixture together gently with a spatula until all of the flour is incorporated.

Using some spare soft butter, grease the inside of 2 chocolate fondant molds (roughly 3 inches in diameter and 2 inches deep). Place the cocoa powder into the bottom of one mold. Rotate the mold, tipping the excess cocoa powder around the edges until the mold is completely coated. Tip the excess cocoa powder into the second mold and repeat the process. Tip out any remaining cocoa powder from the mold once finished.

Using a tablespoon, fill the molds up two-thirds of the way with the chocolate mixture. Remove 2 caramel cubes from the freezer and push a cube into the center of each cake, making sure the caramel is covered by the chocolate batter.

Bake until the tops have formed a slight crust and the cakes start to pull away from the sides of the molds, about 11 minutes. Immediately remove the cakes from the oven. Place a serving plate on top of each mold and flip it over, releasing the cakes. Serve immediately with cream or ice cream.

Recipe courtesy of Topless Baker

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