HEALTHY RECIPES CAULIFLOWER FRIED RICE

Making this for sure! I do have a question though. Once you get the “rice” is it freezable either before cooking or after the recipe is made? I love to have some prepared meals on hand, plus I freeze excesses if we have leftovers. Ingredients were on my list yesterday for shopping so I have the on hand this week!! Thank you!

INGREDIENTS

• 1 head cauliflower, chopped into florets
• 1 small yellow onion, finely chopped
• ½ cup frozen peas
• ½ cup carrots, cubed
• 2 eggs, beaten
• 1 Tbsp sesame oil
• ¼ cup low sodium soy sauce
• 1 Tbsp light brown sugar
• ⅛ tsp. ground ginger
• Pinch red pepper flakes
• 2 Tbsp green onions, chopped

 

INSTRUCTIONS

1. 1. Chop head of cauliflower into florets and place in food processor. Pulse until it starts to resemble rice; set aside.
   2. Heat a large wok (or skillet) over medium heat and drizzle in sesame oil. Add onion, peas and carrots and saute until tender, about 2 minutes.
   3. Meanwhile in a small bowl, whisk together soy sauce, brown sugar, ginger and red pepper flakes; set aside.
   4. Slide veggie mixture to one side of the wok and add in the beaten eggs, scrambling until cooked through and then incorporate with the veggies.
   5. Stir in cauliflower "rice" and pour the soy sauce over top, mixing well. Cook for an additional 3 to 4 minutes, until cauliflower is soft and tender.
   6. Top with green onions, serve and enjoy!

This was honestly amazing! I made it today and I wish I had made more. I added some Thai sweet chilli sauce to it and omg INCREDIBLE. My family are already asking me to make it again tomorrow. Thank you for a wonderful recipe 🙂
Source www.eatyourselfskinny.com

EASY VEGAN QUESO

The easiest healthy vegan queso dip made with only 5 ingredients. No one will know it’s vegan, gluten-free, and that it only takes 10 minutes to whip up!
I really never meant to make queso.
Want to know how it all happened? Imma tell you how it all happened. I was minding my own business making a batch of my fave vegan enchiladas and while I was taste testing (as I always do), I thought about how the base of the enchiladas kind of looks and tastes like nacho cheese.
But in the best way. Not the painfully yellow gunk at the stadium, but the good kind. Is there even a good kind? There is today!
I kind of felt like I was eating nacho cheese Doritos. The turmeric gives it this awesome color, and the medium heat chunky salsa adds the perfect spice and overall flavor. It was love at first lick!
This is the easiest recipe ever. Blend, eat, repeat. As far as ingredients go, make sure your cashews are raw, not roasted or salted. The bell pepper and salsa provide the liquid to help blend ’em into creamy, cheese-like greatness. My go-to salsa is Ohio-made Frog Ranch, but use whatever you fancy. Nutritional yeast (which you can find at pretty much any grocery store these days) gives it just enough cheezy flavor. A pinch of salt, some anti-inflammatory turmeric for color, and that is IT my friends.
Five ingredients. Ten minutes. DIEZ MINUTOS MIS AMIGOS!!! (Insert monkey with hands on head emoji here.)

INGREDIENTS

• ½ cup raw cashews (soaked if you don't have high speed blender)
• 1 cup medium chunky salsa
• 1 small red bell pepper, de-seeded and chopped
• 2 tbsp nutritional yeast
• ¼ tsp salt
• ½ tsp turmeric (optional but recommended for color)

INSTRUCTIONS

1. If not using a high-speed blender or Nutribullet, soak cashews in a bowl of warm water for a few hours or overnight.
2. If using high speed blender or Nutribullet, place cashews in a bowl with warm water. Set aside while you chop pepper.
3. Drain and rinse cashews. Place all ingredients in blender. Blend until completely smooth and creamy.
4. Serve at room temperature or warm in a saucepan to desired temperature with veggies or tortilla chips.

You can find complete recipes of this EASY VEGAN QUESO in hummusapien.com

Greek Grilled Chicken & Hummus Wrap

Lately I’ve been thinking, I need more wraps in my life! I rarely make them and that needs to change. They are basically a big giant taco and I’m obsessed with tacos so they should be a regular on my menu. This Greek Chicken and Hummus Wrap is so easy to make yet it’s so incredibly flavorful and delicious! I opted to go with a homemade hummus because I always have everything on hand to make hummus, but if you are looking to make these quicker you can definitely just go with your favorite store-bought hummus. Then if you are wanting to go the other route and do everything from scratch you could make a homemade Greek vinaigrette to toss with the chicken. You could also make these into more of a gyro style wrap by swapping out the hummus for tzatziki, I did however love the hummus on these so try it this way at least once. I love Greek and Mediterranean food because of all it’s bright fresh flavors and these wraps are no exception to that. I loved everything about them and I’ll definitely make them again and again for an easy weeknight meal!

Ingredients

• 1 1/2 lbs bonless skinless chicken breasts
• Olive oil
• Salt and freshly ground black pepper
• 6 Tbsp Greek vinaigrette dressing
• 4 (10-inch, burrito size) flour tortillas (wheat, low carb or spinach is fine)
• 3/4 cup hummus, store-bought or homemade (homemade recipe in notes below)
• 3 cups chopped romaine lettuce
• 2 medium roma tomatoes, diced
• 1 medium cucumber, peeled and diced
• 1/2 cup (2.5 oz) feta cheese, crumbled

Directions

1. Preheat a grilled over medium-high heat to 425 degrees. Pound chicken to an even thickness using the flat side of a meat mallet. 
2. Brush chicken breasts lightly with about 1 Tbsp olive oil, season with salt and pepper. 
3. Brush grilled grates lightly with oil, and grill chicken, rotating once halfway through cooking, until it registers 165 in center on an instant read thermometer, about 6 - 8 minutes. Transfer to a plate, cover with foil, let rest 10 minutes then dice into cubes. 
4. Transfer chicken to a bowl, pour vinaigrette over chicken and toss to evenly coat.
5. To assemble wraps spread about 3 Tbsp hummus over each tortilla, top with chicken, lettuce, tomatoes, cucumber and feta cheese and wrap tortillas.

You can find complete recipes of this Greek Grilled Chicken & Hummus Wrap in cookingclassy.com

Food Recipes Ground Beef Zucchini Sweet Potato Skillet (Meal Prep)

Yaaaaaay congratulations on baby’s first tooth! So exciting! I bet he’s growing so quickly! I’m loving this new take on your classic meal – the second I saw it pop up in my feed, I knew it was a classic Primavera Kithen Especiale 😉 I could eat this every single day!

Ingredients

•  1 tablespoon olive oil
•  1 lb organic extra-lean ground beef
•  1 garlic clove — minced
•  ½ cup onions
•  ½ cup red bell pepper
•  2 ½ cup sweet potato — diced (cut very small)
•  ¼ cup beef broth or water
•  1 medium zucchini — quartered
•  1 teaspoon yellow mustard
•  1/3 cup tomato passata — tomato sauce works too
•  ½ teaspoon of oregano
•  1/8 teaspoon crushed red pepper — optional
•  Salt and freshly ground black pepper to taste
•  Fresh parsley — chopped

FOR THE MEAL PREP

•  4 cups cauliflower rice

Instructions

1. 1. In an iron cast skillet, heat olive oil over medium-high heat.
   2. Add ground beef and garlic. Use a wooden spoon to break up the ground beef while it cooks. Stir occasionally and cook for about 7 minutes. Set aside.
   3. Add onions, red bell pepper to the same skillet, and cook for 3-4 minutes or until the onions are soft. If it is necessary,  add a little bit of olive oil to help sauté the veggies.
   4. Add sweet potato and beef broth. Cook for 5-6 minutes. Put a lid on the skillet. The steam will help to cook faster the sweet potato. Stir occasionally.

1. Add the zucchini and cook for 3 minutes.
2. Add the ground beef to skillet again and mix everything together.
3. Add the Dijon, tomato passata, oregano, crushed red pepper, salt, and pepper to taste. Cook for 1-2 minutes more.
4. Garnish with fresh parsley.

MEAL PREPPING:

1. Place an even amount of cauliflower rice into 5 different plastic/glass containers.
2. Divide this ground beef zucchini sweet potato recipe into 4-5 portions.
3. Cover with the lid and place in the fridge for up 5 days.
4. Heat in the microwave for about 2 mins.

Source www.primaverakitchen.com

This tasty garlic sirloin is as good as Tucano’s with the delicious garlic butter glaze and is a simple meal to grill up for a special night in too. The garlic butter tastes great on other foods too, like lobster, zucchini and squash and probably more!

HOW TO MAKE GARLIC SIRLOIN

Ingredients

• 1 lb sirloin steak (cubed)
• 1/2 cup butter
• 2 TBS garlic (minced)
• 1 TBS garlic salt
• 1 tsp salt

Instructions

1. Melt butter.
2. Mix together butter, garlic, garlic salt and salt.
3. Cut steak meat into about 1.5 inch pieces (cubes).
4. Baste butter mixture onto steak pieces.
5. Stick steak pieces onto kabob sticks
6. Grill for about 15 minutes.
7. Rotate skewers every couple of minutes, cooking evenly on each side.
8. Re-baste meat throughout grilling process, because a lot of the flavor will cook off.
9. Check steak temperature when you are done grilling, meat should be 150 for medium well/ or cut one piece open to check the color inside, should be light pink for medium well steak.

Food recipes from https://lmld.org/garlic-sirloin

How many of you have ever made your own bread? I know a lot of you out there don’t do it. I was one of you up until about 6 years ago.  I was just plain scared of it.  It always seemed so daunting. I didn’t think I had the time, patience, or ability to actually make it come out the way it was supposed to.  Guess what!  I was wrong, and so are you if that’s the way you feel about making your own dough from scratch.  I just might change your world today. Our Mama’s Best Pizza Dough recipe is the most versatile recipe I think I have ever come across. It is the quickest and best dough because it rises as it bakes, and there’s only 5, count ’em, 5 ingredients! I make this dough for all things bread. Believe me, it won’t stop with just pizza.

How To Make Mama’s Best Pizza Dough

Ingredients

• 3 c. “warm water” (see tip below)
• 2 Tbs. yeast
• 2 Tbs. sugar
• 1 tsp. salt
• 6 – 7 c. flour

Instructions

1. MEASURE THE “WARM WATER” INTO YOUR MIXER. TIP: THE YEAST NEEDS “WARM WATER” TO ACTIVATE. IF THE WATER IS TOO HOT, IT WILL KILL THE YEAST, AND IF IT IS TOO COOL, IT WON’T ALLOW THE YEAST TO GROW. SO LET’S DEFINE “WARM WATER”. MY MOM DIDN’T BREAK OUT A THERMOMETER EVERY TIME SHE MADE BREAD, NOR DID SHE TEACH ME THE OPTIMAL TEMPERATURE NEEDED TO ACTIVATE YEAST (IT HAPPENS TO BE BETWEEN 105 AND 110 F IF YOU WANTED TO KNOW). SHE TOLD ME IN PLAIN AND SIMPLE TERMS. ALL YOU DO IS RUN YOUR FINGER UNDER THE TAP. ADJUST THE TEMPERATURE SO THAT YOU ALMOST WANT TO TAKE YOUR FINGER OUT BECAUSE IT’S TOO HOT. ACTIVE DRY YEAST DOES NEED A BIT OF HEAT TO DISSOLVE AND GROW, BUT IF YOU CAN’T LEAVE YOUR FINGER UNDER THE WATER, IT’S TOO HOT FOR YOUR YEAST TOO. SO AS CONFUSING AS IT IS, WHEN A BREAD RECIPE CALLS FOR “WARM WATER” FOR YEAST, IT SHOULD REALLY SAY “ALMOST HOT WATER”. SOUNDS ARCHAIC, I KNOW, BUT IT’S ALWAYS WORKED FOR ME.
2. ADD THE YEAST TO THE WATER AND LET IT DISSOLVE FOR A COUPLE OF MINUTES. It should form a froth on the surface.
3. NEXT, ADD THE SUGAR, SALT AND ABOUT 2 – 3 CUPS OF THE FLOUR AND WHISK TOGETHER. If you’re using a mixer, put it to no more than about speed 2. At this point your mixture will be smooth and resemble somewhat of a batter more than a dough.
4. STIR IN THE REMAINING FLOUR. Change your whisk out for a large wooden spoon or the kneading attachment on your mixer. Start up your mixer or start up your muscles and mix. Continue to add flour to the dough “cleans” itself away from the side of the bowl. This is usually somewhere between 6 – 7 cups.
5. KNEAD THE DOUGH UNTIL SMOOTH AND ELASTIC. (ABOUT 6 MINUTES). You want a soft dough, but not sticky. If it sticks to your hand and stays there, add a bit more flour in small increments. If it sticks to your hand, but comes off clean, you’re good to go.
6. LET THE DOUGH REST FOR ABOUT 10 MINUTES. This allows the dough to relax and become malleable again to roll out for your pizza. Once you have rolled out your pizza, no need to wait for it to rise. Top it, and bake it. 400 for 16 -20 minutes depending on the thickness of your dough.

Food recipes from http://www.themamasgirls.com

This easy baked pork chops recipe will become your go-to way to serve pork chops! Add it to your easy dinner recipes collection and you won’t be sorry that you did. This is the only way my husband wants me to serve Pork Chops, now!
Do you ever get tired of the same ol’ dinners week after week. Chicken dinners tend to be our go-to, but mixing up our routine with pork chops makes our whole week feel fresh again!

HOW TO MAKE EASY BAKED PORK CHOPS RECIPE

PREP TIME

10 mins

COOK TIME

40 mins

TOTAL TIME

50 mins

 

Delicious and easy pork chops with a flavorful butter sauce that compliments the meal perfectly.

Author: Janel at A Mom's Take

Recipe type: Dinner

Serves: 4

INGREDIENTS:

• 3-4 Thick Cut Pork Chops
• ½ Stick Butter
• 2 Garlic Cloves, Minced
• ¼ Cup Flour, All Purpose
• ¼ Cup Milk
• 1 Cup Mushrooms, Cleaned and Sliced
• 1 tbsp Oregano
• 1 tbsp Thyme
• Salt and pepper to taste

DIRECTIONS:

1. Preheat oven to 350 degrees.
2. In a large skillet over medium high heat combine butter, garlic, mushrooms, salt, pepper, oregano and thyme.
3. Once butter has melted, add your pork chops and seer on each side for 1-2 minutes until golden brown.
4. Once both sides of the pork chops are a golden brown place in oven and bake for 35 minutes or until centers are no longer pink. *Time may need to be adjusted depending on the thickness of your pork chops.
5. Remove skillet from oven and remove your pork chops and sit them aside to rest.
6. Whisk flour and milk into your pan with the remaining liquids after removing the pork chops. Whisk until all lumps are removed. Simmer for 3-4 minutes.
7. Serve over the top of pork chops.

Food recipes from https://www.amomstake.com

Harvest Chicken Skillet with Sweet Potatoes Brussels Sprouts and Sautéed Apples

I owe this Harvest Chicken Skillet with Sweet Potatoes, Brussels Sprouts, and Sautéed Apples—one of the top five most popular recipes on my site— to a chance encounter at Trader Joe’s. Had it not been for a fortuitous introduction in the wine aisle, this gem of a recipe might have been lost forever. Watch the short video above to see the recipe being made, then read on below for the tale of how this wonderful chicken skillet came back into my life and into many of your lives as well!
The original version of Harvest Chicken Skillet with Sweet Potatoes, Brussels Sprouts, and Sautéed Apples first appeared in my recipe archives four years ago, when I was still snapping haphazard recipe photos with my non-smart phone. I took these photos under our hazy orange kitchen light 30 seconds before dinner. I then casually uploaded the recipe to the interwebs and happily went along my food blogger path. The photos were far from enticing (see for yourself—I included the original at the bottom of this post for posterity), and I assumed no one ever really got around to cooking it.
Fast forward a few years and a few hundred recipes later, and I had all but forgotten this Harvest Chicken Skillet existed.
Then, I went to Trader Joe’s.

Ingredients:

• 1 tablespoon olive oil
• 1 pound boneless, skinless chicken breasts, cut into 1/2-inch cubes
• 1 teaspoon kosher salt, divided
• 1/2 teaspoon black pepper
• 4 slices thick-cut bacon, chopped
• 3 cups Brussels sprouts, trimmed and quartered (about 3/4 pound)
• 1 medium sweet potato, peeled and cut into 1/2 inch cubes (about 8 ounces)
• 1 medium onion, chopped
• 2 Granny Smith apples, peeled, cored and cut into 3/4 inch cubes
• 4 cloves garlic, minced (about 2 teaspoons)
• 2 teaspoons chopped fresh thyme or 1/2 teaspoon dried thyme
• 1 teaspoon ground cinnamon
• 1 cup reduced-sodium chicken broth, divided

Directions:

1. Heat the olive oil in a large, nonstick or cast iron skillet over medium high, until hot and shimmering. Add the chicken, 1/2 teaspoon kosher salt, and black pepper. Cook until lightly browned and cooked through, about 5 minutes. Transfer to plate lined with paper towels.
2. Reduce skillet heat to medium low. Add the chopped bacon and cook until crisp and brown and the fat has rendered, about 8 minutes. With a slotted spoon, transfer the bacon to a paper towel-lined plate (I simply laid another paper towel on top of the plate with the chicken, then stacked the bacon on that). Discard all but 1 1/2 tablespoons bacon fat from the pan.
3. Increase skillet heat back to medium high. Add Brussels sprouts, sweet potato, onion, and remaining 1/2 teaspoon salt. Cook, stirring occasionally, until crisp-tender and the onions are beginning to look translucent, about 10 minutes.
4. Stir in the apples, garlic, thyme, and cinnamon. Cook 30 seconds, then pour in 1/2 cup of the broth. Bring to a boil and cook until evaporated, about 2 minutes. Add the reserved chicken and remaining 1/2 cup broth. Cook until heated through, about 2 minutes. Stir in reserved bacon and serve warm.

You can find complete recipes of this Chicken, Apple, Sweet Potato, and Brussels Sprouts Skillet in wellplated.com

Crab Stuffed Mushrooms

Crab-stuffed mushrooms are festive and tasty. They make a great appetizer, or you can serve two per person as a main course. Obviously, the fresher the crabmeat you use, the less fishy this dish will taste – the supermarket lump crabmeat that comes in small plastic containers tends to be quite fishy. If you have Whole Foods in your area, try the crabmeat sold at their seafood counter.
Another challenge in this dish is that stuffed and baked portobello mushrooms can become soggy. To avoid sogginess:
1. Wipe clean, don’t wash them (they absorb water).
2. Pre-broil to release some of the water.
3. In the final stage of baking or broiling, broil or bake briefly, just until topping is browned. Baking too long will result in mushy mushrooms that have released their liquid into your filling. If that happens, the only thing you can do is to carefully drain the liquid, and place the mushrooms on paper towels to soak as much of the liquid as you can.

Ingredients

• 2 portobello mushroom caps, wiped clean, stem removed
• Olive oil cooking spray
• 8oz fresh lump crabmeat
• ¼ cup chopped scallions
• 6 tablespoons sour cream
• ¼ cup grated Parmesan
• ½ teaspoon dried oregano
• ½ teaspoon dried thyme
• ¼ teaspoon black pepper
• ⅛ teaspoon paprika

Instructions

1. Preheat the broiler, setting temperature to high. Set oven rack in the middle of the oven. Line a baking sheet with foil.
2. Spray the mushroom caps with olive oil cooking spray on both sides. Broil 5 minutes on each side, or until just tender.
3. Meanwhile, transfer the crab to a medium bowl, feeling through the meat to make sure no shell pieces remain.
4. Add the remaining ingredients except for the paprika and mix well, with a fork or a spatula, to combine.
5. If the mushrooms have released water, drain them on paper towels, then fill the portobello caps with the crab mixture. Sprinkle with the paprika. Broil 2-3 minutes, just until the filling is warm and golden.

You can find complete recipes of this Crab Stuffed Mushrooms in healthyrecipesblogs.com

STICKY SESAME VEGAN CAULIFLOWER WINGS

These Sticky Sesame Vegan Cauliflower Wings are the best veggie wings I’ve ever had! Loaded with a maple sesame flavor and spice, they are the perfect game day snack for vegans!
Sticky Sesame Vegan Cauliflower Wings? YES please! Confession time: there would’ve been way more wings in the pictures, but I kind of devoured them seconds after they came out of the oven. Happily so, burning the roof of my mouth and smiling in deep satisfaction. You see, this isn’t the first time I’ve made vegan cauliflower wings, so I knew to expect delicious, flavourful bites of pure sticky goodness. I was SO right. Shall we?
With Super Bowl Sunday around the corner, no doubt you’re preparing snacks even if you’re not that into the actual game. Personally, I just go along with the team my husband chooses. It’s pretty ironic since I played basically every sport under the sun from karate to football (soccer) to my all time favourite synchronised swimming. I can watch and get ANY sport within 10 minutes, but for some reason when it comes to American Football I get so wrapped in all the delicious food that it’s been explain to me about four times but all I hear is “crunch crunch”. Oops.
I doubt this year will be any different, especially if I’m nibbling on these babies. Vegan cauliflower wings are what have been “missing” from the vegetarian world for years, but are definitely here to stay. They taste JUST like regular wings. Without sauce, they are crunchy on the outside and soft on the inside, and with sauce they are EVEN better.
I decided to go with a sweet and spicy sesame sauce for these wings, and they are sticky, soft on the outside, and unbelievably divine. The spice has just the right amount of kick, and the sweet sesame flavour takes it completely over the top. They are great for a meal or as a snack, and the best part? You can show down basically a million of these without any guilt. It’s also completely gluten free, so you can serve these to all your guests despite their dietary specifications. PRETTY sure that qualifies as a touchdown!

Ingredients

• 1 small head cauliflower

Cauliflower Wings

• 1/2 cup AP gluten free flour*
• 1/2 cup almond milk
• 1/4 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon garlic powder
• 1/4 teaspoon crushed red pepper flakes (½ if you want it very spicy)
• 1 cup gluten free bread crumbs (seasoned with salt and pepper)

Sauce

• 4 tablespoons maple syrup
• 2 tablespoons liquid aminos
• 1/2 teaspoon sesame seeds
• 1/4 teaspoon ground black pepper
• 3/4 teaspoon ground ginger
• chopped scallions & sesame seeds, for garnish

Instructions

1. Preheat oven to 450 degrees.
2. Prepare a baking sheet by lining it with a silicone baking sheet or foil.
3. Remove florets from the cauliflower (aka don't use the stem).
4. Chop the cauliflower into smaller pieces to resemble the size of wings.
5. In a separate bowl, whisk all the batter ingredients together EXCEPT the bread crumbs. Place the bread crumbs in a bowl. Line it up beside the batter bowl.
6. Toss the cauliflower in the mixture one at a time, shaking off excess batter. Then, dip the cauliflower into the breadcrumbs to coat, then place onto the baking sheet. Repeat until all of the wings are coated.
7. Bake for 22 minutes. Please ensure your oven is completely preheated and hot. While baking, prepare the ingredients for the sauce by whisking together.
8. Remove from oven. You can stop here, and serve the wings sauceless with sauce on the side (it is not a very thick sauce). The wings will be crispy this way. Alternatively, coat the wings in the sauce. With a pastry brush, brush the sauce onto the wings. Bake for another 5 minutes for the sauce to soak into the wings.
9. Remove from oven and serve immediately. Enjoy!

You can find complete recipes of this STICKY SPICY SESAME CAULIFLOWER WINGS in jessicainthekitchen.com

Food Recipes Zucchini Tomato Bake

I made the Zucchini Bake with Tomato, Garlic, and Parmesan as a side dish to take to a dinner party this evening. The cost to prepare was very reasonable, it was quick to prep, the clean up easy, and most importantly, everyone enjoyed it. I used 4 Zucchini, that was a total of 2.5 pounds, My husband rates all the recipes I try on a scale of 1 – 10, to be a keeper it must be at least 8.5, this recipe he gave a 9! Success! It’s very tasty, and healthy too! Thank you Olena, for the wonderful recipe.

Ingredients

• 2 large or 2.5 lbs zucchini, cut into quarters
• 10 oz grape tomatoes, cut in halves or 2 large tomatoes, diced
• 5 garlic cloves, minced
• 1/2 cup Parmesan cheese, grated
• 1 tsp any dried herbs like basil, oregano or Italian
• 3/4 tsp salt
• Ground black pepper, to taste
• 1/3 cup parsley or basil, finely chopped
• Cooking spray (I use Misto)

Instructions

1. Preheat oven to 350 degrees F and spray 8 x 8 or 9 x 11 baking dish with cooking spray. Set aside.
2. In a large mixing bowl, add all ingredients, except parsley/basil; stir to combine.
3. Transfer to a prepared baking dish and bake uncovered for 25 minutes for crunchy zucchini or 35 minutes if you like well cooked vegetables. I recommend checking for doneness with a fork or knife after 25 minutes.
4. Remove from the oven, garnish with basil or parsley and serve hot/warm.

Made this today. I only put 1/4 cup of the parmesan in the mix, left the other 1/4 cup to sprinkle on top before baking. Also added a splash of extra virgin olive oil on top. Very good! This would be a great meatless Monday recipe with a nice crusty loaf of bread.
Will definitely make again!
Source ifoodreal.com

HONEY LEMON CHICKEN WITH ANGEL HAIR PASTA

Lemon and honey are so good together.
The dish is bright, tangy-and-sweet, and feels perfect for warmer weather.
It’s a fast, easy recipe that the whole family will love and it’s ready in less than 20 minutes.
I used angel hair pasta because it cooks so quickly and the chicken is cut into bite-sized pieces so it also cooks fast.
After cooking the pasta, it’s transferred into the skillet the chicken cooks in, and everything is tossed together in the honey lemon sauce the chicken simmers in.
The sauce helps keep the chicken perfectly moist and tender. It’s tart yet sweet enough and coats the pasta perfectly.
I love the pronounced lemon flavor that’s achieved from both lemon juice and lemon pepper seasoning.
If you’re a lemon lover or a fan of easy dinners that taste like a million bucks but that are really so simple, you’ll love this healthy recipe for those busy nights.

INGREDIENTS:
Pasta

• 8 ounces angel hair pasta, cooked according to package directions (half of a 1-pound box)

Chicken

• 1/2 cup honey
• 1/4 cup lemon juice
• 2 tablespoons olive oil for sauce + 1 tablespoon for cooking chicken
• 1 tablespoon apple cider vinegar
• 1 tablespoon lemon pepper seasoning blend for sauce + more for sprinkling over chicken
• 1/2 teaspoon salt, or to taste
• 1/2 teaspoon black pepper, or to taste
• leaves from 2 or 3 sprigs of thyme, optional and to taste
• 4 boneless skinless chicken breasts, diced into bite-sized pieces (about 1 1/2 pounds)

DIRECTIONS:

1. Pasta - Cook according to directions on box, drain, and set aside.
2. Chicken - To a medium bowl or large measuring cup, add the honey, lemon juice, 2 tablespoons olive oil, apple cider vinegar, 1 tablespoon lemon pepper seasoning, salt, pepper, optional thyme, and stir to combine; set sauce aside.
3. To a large skillet, add 1 tablespoon olive oil, add chicken, generously sprinkle with lemon pepper seasoning, and cook chicken over medium-high heat for about 5 minutes, flipping intermittently so all sides cook evenly. Cooking time will vary based on thickness of chicken breasts and sizes of pieces. Chicken should be about 90% cooked through.
4. Turn heat to medium-low, and carefully add the sauce noting that it may bubble up in the first few seconds.
5. Allow sauce to bubble at a low boil for about 5 minutes, or until sauce has thickened and reduced some, and chicken is cooked through. Stir sauce and flip chicken intermittently throughout.

ASSEMBLE THE PASTA

1. Add pasta to skillet with the chicken and toss to combine and coat. Serve immediately.
2. Chicken and pasta are best warm and fresh, but will keep airtight in the fridge for up to 3 days. Reheat gently prior to serving.

You can find complete recipes of this HONEY LEMON CHICKEN WITH ANGEL HAIR PASTA in averiecooks.com

Maine Lobster Stew

It was the summer of 1992 and I had just graduated high school when my best friend asked me to go to Maine with her. She wanted to visit a guy she liked who had recently moved. I wasn't all that excited about it, to be honest. I knew we would have a great time together, but I was really only going along so she could see her crush. As it turns out, my dad had a business trip planned to Boston for later in the summer, so we all went there for a few days of sight-seeing and Red Sox baseball before my friend and I took the short bus trip up to Portland, Maine.
When we got there we met up with her friend who took us to his fraternity house where we would be staying for a few days. It was summer so most of the guys weren't there, and that's probably why my parents let me go!! It was pretty quiet so my friend and I were just sitting out front when all of the sudden this little red car came screaming down the street and into the driveway - windows down, music blaring, and a cute guy driving. I soon found out that his name was Jon and he had a strong Maine accent and used words like "wicked" and "pissah." I was immediately smitten. And get this - not even 24 hours later I told my friend that this guy was the guy I was going to marry.
Fast forward almost 24 years and here we are... married almost 13 years with this adorable little five and a half year old who has so much energy, personality, will try anything, and has no fear. And as for my husband, he still has that awesome Maine accent.
So it should come as no surprise that my husband loves lobster. I love hearing his stories of having lobster races with his brother when they were kids before his mom would drop the lobsters into a pot of boiling water. Lobster was a part of life, not a luxury purchase, so to this day, he can't believe how expensive lobsters can get down here in PA. He was so used to getting cheap, fresh lobster whenever he wanted.
Several times when my father-in-law would come for a visit, he would bring us cooked lobster meat packed in dry ice. We made things like lobster rolls, lobster omelets and pasta with lobster. But for years my husband talked about his desire to make lobster stew. One night we were talking about our Christmas dinner menu ideas and he immediately said he wanted to make lobster stew.
I quickly learned that lobster stew doesn't have any meat or veggies - it is simply lobster meat in a warm cream base. But the way the stew base is created is what makes it so special. The word "stew" in lobster stew is more like a verb than a noun.
For weeks he researched recipes, analyzed them, pointed out what he liked and didn't like, until he found the most authentic recipe that reminded him of the lobster stew he used to eat in Maine. Then came the search for the perfect Maine lobsters. He visited a few seafood stores before deciding on one and placing his order.

Ingredients

• 5 each 1.5lb Maine lobsters
• As needed, salt
• 12 Tbsp butter (separated, 8 Tbsp and 4 Tbsp)
• 1 cup medium or dry sherry
• 6 cups milk
• 2 cups heavy cream
• 1 pinch cayenne
• 1-2 pinches paprika
• To taste, salt and freshly ground black pepper
• 1/2 tsp lemon juice
• 2 sprigs parsley, leaves only, cut into strips

Directions, Day 1

1. Bring a very large pot of salted water to a boil
2. Plunge the lobsters into the boiling water and boil until just cooked through, about 4 minutes. Transfer to a bowl of ice-water to prevent them from cooking any longer, keeping them submerged until completely cool.
3. Drain the lobsters and separate the tails from the bodies, setting the bodies aside. Crack the shells and remove all of the meat from the tails and claws (keep the ripper claw meat whole for beautiful presentation!!). Chop the meat into large chunks (again, except that ripper claw); cover and store in the fridge until day 2.
4. Melt 8 Tbsp butter in a large heavy bottomed pot (he used our Dutch Oven) over medium-high heat. Add the lobster bodies and tail shells and cook, stirring often, until the shells turn a deep red, 5-8 minutes.
5. Add sherry and boil for 2 minutes, and then add the milk and cream and return to a boil. Reduce heat to medium-low and simmer, stirring often, until milk and cream reduce by one-quarter and thickens slightly, 20-25 minutes. Add cayenne, paprika, and season to taste with salt and pepper. Remove pot from the heat and set aside to cool. Once cool, cover and refrigerate overnight.

Directions, Day 2

1. Strain the milk mixture into another medium pot, discarding the bodies and solids, and bring it to a simmer over medium heat. (My husband notes that the next time he makes this he will heat the mixture just a touch before straining in order to soften any of the fats to save them from being discarded). 
2. Meanwhile melt 4 Tbsp butter in a large skillet. Add the lobster meat and heat until warmed through, 3-5 minutes, and then transfer the meat to the pot with the milk mixture. 
3. Add lemon juice and adjust seasonings. 
4. Divide stew between 6 bowls (this made more like 8 servings) and garnish with parsley. 

You can find complete recipes of this Maine Lobster Stew in maryellenscookingcreations.com

Chicken Pad Thai

Isn’t it about time we stopped relying on take out to get Pad Thai and making it at home instead? This veggie and chicken version will leave you wanting to make it at home time and time again!
I will be the first to admit this is an Americanized version of Pad Thai. There’s no tamarind paste in this recipe, instead you’ll find vinegar and lime juice. I replaced the traditional palm sugar with dark brown sugar (which is also part of the tamarind substitution. Light-brown sugar would be fine too). I added soy which isn’t so traditional, but for me it helps tone down the fish sauce, not to mention many would say I was very skimpy with the fish sauce. Then I added in some not so commonly found veggies, the red bell pepper and stick carrots. And of course I love chicken, I’ll almost always choose it over shrimp or tofu so that’s the other sign that this just isn’t your super authentic Pad Thai. But, this is how I like my Pad Thai.
Who knows maybe down the road my palate will be so much more adventurous and I will be into far more authentic Thai food, but for now this is perfect for me and I just don’t want to change it. It’s flavorful, it’s unique, it’s exciting and most of all it’s incredibly delicious! I have the feeling you are going to love this crave worthy dish too!

Ingredients

• 10 oz Thai rice noodles
• 1 lb boneless skinless chicken breasts, sliced into small strips
• 2 Tbsp vegetable oil
• 1/4 cup packed dark-brown sugar
• 1/4 cup soy sauce
• 2 Tbsp rice vinegar
• 1 Tbsp lime juice
• 1 Tbsp fish sauce
• 1 red bell pepper, sliced into thin strips and strips halved
• 1 1/2 cups matchstick carrots
• 2 cloves garlic
• 4 green onions, whites minced, greens sliced into 1-inch pieces
• 2 cups bean sprouts
• 3 large eggs
• 1/2 cup unsalted peanuts, roughly chopped
• 1/3 cup cilantro, chopped
• Red pepper flakes and sesame seeds (optional)

Directions

1. Prepare rice noodles according to directions listed on package. In a mixing bowl, whisk together brown sugar, soy sauce, rice vinegar, lime juice and fish sauce, set aside.
2. While noodles are cooking, heat oil in a wok or large and deep non-stick skillet over medium-high heat. Once hot add chicken and saute until cooked through, about 4 - 6 minutes.
3. Transfer to a plate, leaving oil in pan. Add bell pepper and carrots and saute 1 - 2 minutes then add garlic, green onions and bean sprouts saute 1 minute longer.
4. Push veggies to edges of pan and crack eggs into center. Cook and scramble until eggs have cooked through. Add in chicken, noodles and sauce and toss everything together and cook 1 - 2 minutes.
5. Serve warm topped with cilantro, peanuts and optional red pepper flakes and sesame seeds.

You can find complete recipes of this Chicken Pad Thai in cookingclassy.com

The Amazing Crockpot Ham, Green Beans and Potatoes!!!

Ingredients :

• 2 POUNDS FRESH GREEN BEäNS, RINSED äND TRIMMED
• 1 LäRGE ONION, CHOPPED
• 3 HäM HOCKS
• 1 1/2 POUNDS NEW POTäTOES, QUäRTERED
• 1 TEäSPOON GäRLIC POWDER
• 1 TEäSPOON ONION POWDER
• 1 TEäSPOON SEäSONING SäLT
• 1 TäBLESPOON CHICKEN BOUILLON GRäNULES
• GROUND BLäCK PEPPER TO TäSTE

Directions :

1. Hälve beäns if they äre lärge, pläce in ä slow cooker with wäter to bärely cover, änd ädd onion änd häm hocks. Cover, änd cook on High until simmering. Reduce heät to Low, änd cook for 2 to 3 hours, or until beäns äre crisp but not done.
2. Add potatoes, and cook for another 45 minutes. While potatoes are cooking, remove ham hocks from slow cooker, and remove meat from bones. Chop or shred meat, and return to slow cooker. Season with garlic powder, onion powder, seasoning salt, bouillon, and pepper. Cook until potatoes are done, then adjust seasoning to taste.
3. To serve, use a slotted spoon to put beans, potatoes, and ham into a serving dish with a little broth.

See full recipes here https://www.allrecipes.com/recipe/21417/slow-cooker-green-beans-ham-and-potatoes/

Vegan Crispy Hawaiian Garlic Tofu

Sweetness, sältiness, änd soooo much gärlic. This vegän Häwäiiän gärlic tofu is so dämn yummy. It is reälly quick, you cän bäke it, or fry it, serve it with rice änd veggies or whät ever you wänt. 10 ingredients äre äll you need to mäke this crispy tofu perfection.
This is one of the best wäys to eät tofu. You cän dredge in flour änd corn stärch, then fry. Or you cän just toss in some oil änd bäke until reälly crispy. Toss in this super tästy Häwäiiän gärlic säuce. Then serve. Thät is it. Here is the thing though. This älso totälly needs crispy jäläpeno slices äs well. I dredge mine in the corn stärch änd flour mixture äs well, then fry with the tofu.

Ingredients

• 1 Block Exträ firm tofu, pressed
• 1 Fresh jäläpeno, sliced
• 1/4 C. äll purpose flour
• 1/2 C. +1 tsp. Corn stärch
• 1/2 tsp. Sält
• 1/4 C. Soy säuce
• 1/2 C. Pineäpple juice
• 2 Tbsp. ägäve syrup
• 3 Tbsp. + 1 tsp. Wäter
• 3 Cloves Gärlic, chopped
• 1/2 tsp. Ginger, gräted
• Oil for frying

Instructions

1. Mäke sure you prep your tofu, by pressing it first, either in ä tofu press, or by pläcing the tofu on some päper towels änd pläcing something heävy on top. Press for ät leäst 15 minutes, but the longer the better, änd you cän even do it the däy before or the morning of.
2. When reädy to mäke the tofu, stärt with the säuce. In ä smäll säuce pän, whisk together the soy säuce, pineäpple juice, ägäve, 3 Tbsp. of wäter, chopped gärlic änd gräted ginger. Heät on low.
3. Bring to ä simmer, then in ä smäll bowl, whisk together 1 tsp. of corn stärch änd 1 tsp. of wäter. Until the corn stärch häs dissolved in the wäter. ädd thät to the säuce. Whisk to combine änd continue to simmer for ä minute until the säuce thickens. Once the säuce is nice änd thick, turn off the heät. Try to keep it wärm by covering it.
4. While the sauce is simmering you can start making the tofu and jalapenos.
5. Now in medium sized mixing bowl, combine the flour, 1/2 c. corn starch and salt. Stir to combine. Then cut the pressed tofu into cubes and toss all of the tofu into the corn starch/flour mixture to coat, then toss the jalapeno slices into the mixture as well.
6. Then heat about 1/2 an inch of light oil in a skillet on medium high. Once the oil is hot, shake the excess flour/corn starch off of the tofu, then fry the tofu and jalapenos on each side until the tofu is brown and very crispy on all sides, this will take a few minutes on each side. Remove the tofu and jalapenos from the oil once they are crispy.
7. Now, toss the tofu and jalapenos into the sauce, heating the sauce back up on low if needed. Serve immediately with rice and/or veggies.

See full recipes here https://www.rabbitandwolves.com/crispy-hawaiian-garlic-tofu-vegan/

Homemade Pita Bread {Just 5-Ingredients}

ä step-by-step guide to mäking pitä breäd ät home! This recipe is eäsy änd requires just 5 simple ingredients. äfter mäking pitä breäd ät home, you won’t ever wänt store-bought pitä ever ägäin!

INGREDIENTS

• 1 cup (8 oz.) lukewärm wärm wäter (äbout 105–110°F)
• 1 täblespoon sugär
• 2 1/4 teäspoons (1 päckäge) äctive dry äctive yeäst
• ~3 cups äll-purpose flour (or enough to form ä soft änd slightly sticky dough)
• 1 täblespoon exträ virgin olive oil
• 1 3/4 teäspoons sält

INSTRUCTIONS

1. ädd the wärm wäter, sugär, änd yeäst to the bowl of ä ständ mixer älong with 1 cup of flour. Whisk everything together until uniform änd set it äside for 15 minutes. The mixture should bubble änd foäm.
2. ädd the olive oil änd sält, älong with 1 1/2 cups of flour. Mix on low speed, using ä dough hook ättächment, until the dough is soft änd no longer stick to the sides of the bowl. If it does stick, ädd än ädditionäl 1/4 cup of flour ät ä time (we ädded 1/2 cup more for ä totäl of 2 cups).
3. Kneäd on low for 5 to 6 minutes.* Remove the dough from the bowl, turn it out onto ä floured work surfäce änd form it into ä bäll.
4. Lightly oil ä lärge bowl änd pläce the dough inside. Turn it over to coät it with oil, änd cover the bowl with ä cleän kitchen towel. ällow the dough to rise in ä wärm äreä for 2 hours or until doubled in size.
5. Remove the dough from the bowl and place onto a floured work surface. Form the dough into a large ball and cut it into 8 pieces using a sharp knife. We roughly estimate here but if you would like everything to be even, use a food scale to weight out each dough piece to ensure they are equal.
6. Form each piece of dough into a small ball, pulling dough from the sides and tucking the ends underneath the bottom. Place the balls about 1-inch apart onto the floured work surface and cover them with a lightly oiled piece of plastic wrap. Allow the dough to rest for 30 minutes.
7. Once rested, roll the dough balls out into flat and round pitas, about 1/4-inch thick. If you do not have a rolling pin, you can simply use your hands to pat the dough flat as best you can. Allow the dough to rest for 10-30 minutes. From our experience, the longer the better! The longer the dough sits, the more likely it will form a pocket in the pita when cooking.
8. Brush a cast-iron skillet with a tiny bit of olive oil and place it over medium-high heat. Add the pita bread dough into the skillet and cook until bread begins to puff up and the bottom has browned, about 2-3 minutes. Flip and cook for 2 minutes more. Although it is ideal that the pita bread will begin to puff up and fill with hot air to get the perfect “pockets”, it is not necessary or always expected. Wrap the cooked bread in a clean dish towel as you continue cooking the rest of the pita to keep them warm.
9. Best if served immediately; if not, the pita will last in the airtight container at room temperature for about 5-7 days.

See full recipes here https://sweetsimplevegan.com/2018/05/homemade-pita-bread/

Ricotta And Spinach Calzones

Okäy, these cälzones. I meän, come on, don’t you just wännä pop the whole thing in your mouth?? I love checking out new cookbooks from our locäl libräry änd since I need some more vegetäriän recipes, I just häd to try ämericä’s Test Kitchen “The Complete Vegetäriän Cookbook”. I used my fävorite pizzä dough recipe änd stuffed them with äll the yummy ingredients they recommend änd they turned out perfectly! I’m in complete fävor of the meätless cälzone becäuse you don’t get äll the unnecessäry greäse from the meät soäking into your cälzone breäd — it’s just ä lighter, but still filling meäl!

INGREDIENTS

• 10 ounces frozen chopped spinäch, thäwed änd squeezed dry
• 8 ounces ricottä cheese
• 4 ounces mozzärellä cheese, shredded
• 1 ounce Pärmesän cheese, gräted
• 1 täblespoon olive oil
• 1 lärge egg, lightly beäten with 2 täblespoons wäter, plus 1 lärge egg yolk
• 1 teäspoon gärlic powder
• 1 1/2 teäspoons minced fresh oregäno
• 1/8 teäspoon red pepper fläkes
• 1 teäspoon sält
• 1 lbpizzä dough

INSTRUCTIONS

1. Preheät oven to 500 degrees.
2. Combine spinäch, ricottä, mozzärellä, oil, egg yolk, gärlic powder, oregäno, pepper fläkes, änd sält in ä lärge bowl.
3. Pläce dough on lightly floured surfäce änd divide into 4 even pieces.
4. With ä rolling pin or your händs, flätten eäch piece into ä 7 inch round on ä piece of pärchment päper.
5. Spreäd 1/4 of spinäch filling evenly over hälf of eäch dough round, mäking sure to leäve ä 1 inch border äround the edge.
6. Brush the edges with the egg wash and then fold the other half of the dough circle over spinach mixture, leaving the bottom 1/2 inch border uncovered.
7. Press edges of dough together and pinch with fingers to seal.
8. With a sharp knife, cut 5 steam vents in top of calzones and brush tops with remaining egg wash.
9. Transfer calzones onto parchment lined baking sheet and bake for 8 minutes, brush with any remaining egg wash and sprinkle with grated parmesan, then bake for another 7 minutes.
10. Move to wire rack and let cool for 5 minutes before serving.

See full recipes here

How To Make Fail-Proof Pizza Dough and Cheesy Garlic Bread Sticks

The pizza you get in a good Italian restaurant is like nothing else. The secret to the delicious nature of a restaurant quality pizza is the dough. For a long time I have been searching for a recipe to create dough tasty enough to rival the local pizza place and guess what!? I finally found it! It is not too crispy, not too chewy; in fact the texture is just the right balance between the two. On top of that it is completely delicious.
Just a couple of tips to ensure your dough will turn out just as good. Using warm water to stir the yeast will give you a much better start than cold water as yeast works better in warm water. The recipe states a tablespoon of sugar but some people find better results using a tablespoon of honey instead; try both and see which you prefer. Lastly, make sure you use bread flour as this contains more gluten than other flours and this will make the dough tastier.

How To Make Fail-Proof Pizza Dough and Cheesy Garlic Bread Sticks | Food Recipes

INGREDIENTS:
For pizza dough

• 1 cup of warm water
• 2 ¼ tsps of active dry yeast
• 1 tbsp sugar
• 2 tsps salt
• 2 tbsps olive oil
• 3 cups of bread flour

For garlic breadsticks

• Half the dough created from pizza dough recipe
• 2 tbsps salted butter, softened
• 2 garlic cloves, minced
• ¼ cup Parmesan cheese, grated
• ½ cup mozzarella cheese, grated
• Salt and pepper for seasoning

INSTRUCTIONS:

1. First for the pizza dough. In a large bowl, stir the yeast and sugar into the warm water. Leave it to stand for approximately 10 minutes or until the mix begins to foam.
2. Add to the mixture the salt, olive oil and half of the flour and give it a good mix.
3. Gradually add in the remaining flour and mix it in until you have a dough that is a bit tacky but doesn’t stick to your hands.
4. Knead the dough for 6 minutes. Your arms may well start hurting but do persist!
5. When needed, place dough in a greased bowl and cover it. Leave it to rise for between 1-2 hours. It can then be used as and when you need it.
6. Next for the breadsticks. Mix the garlic and butter in a bowl and leave for later.
7. Spread the dough (half of what you made earlier) into a 12 inch circle on a baking sheet lined with greaseproof paper.
8. Spread the butter and garlic on top of the dough and then sprinkle on the parmesan and mozzarella. Season with salt and pepper.
9. Bake in an oven pre-heated to 260C for 10 minutes. When removed from the oven leave to cool for 2 minutes. Then cut into thin strips to resemble breadsticks.

You can find complete recipes of this Fail-Proof Pizza Dough and Cheesy Garlic Bread Sticks in alltopfood.com

Skillet Chicken with Creamy Spinach Artichoke Sauce

You can never have too many chicken recipes right? Especially when they are this good! I can’t get over how amazingly delicious this Skillet Chicken with Creamy Spinach Artichoke Chicken is! It is definitely one of my new favorite ways to make chicken! I made this over the weekend and my family enjoyed it so much so here I am again making it on again on Monday so we can have it again, and of course so I can share with you guys. You just can’t go wrong with skillet chicken and a good sauce!
You get this perfectly seared golden brown chicken covered in the most amazing, rich and creamy spinach artichoke sauce – which will likely remind you of a blend of your favorite spinach artichoke dip (my dip recipe is where I got the inspiration for this) and a lighter Alfredo sauce. It’s hearty, it’s filling, it’s comforting and it makes for the perfect dinner any day of the year! You’ll love that it is simple enough it passes for a quick weeknight dinner yet it’s fancy enough you could make it for guests on the weekend. I’ve already stocked up on ingredients (like canned artichoke hearts and Neufchatel cheese) for this so it can be a regular on my menu. I like that it’s a little bit lighter than the dip yet you still get all those delicious flavors – and I made it so there’s plenty of the sauce so you can have a some extra to serve over pasta. Winnah winnah chicken dinnah. This puts all those bland and boring chicken breasts recipes to shame! Make it soon! Then after you try this try my Spinach Artichoke Pizza – it’s one of my favorite and most popular pizza recipes!

Ingredients

• 4 (6 oz) boneless, skinless chicken breasts
• Salt and freshly ground black pepper
• 1 1/2 Tbsp olive oil, divided
• 2 Tbsp butter
• 3 cloves garlic, minced
• 1 Tbsp flour
• 5 oz fresh spinach, rinsed, drained and chopped (3 1/2 packed cups)
• 1 (14 oz) can artichoke quarters, drained and chopped
• 1 1/4 cups milk
• 4 oz Neufchatel cheese, diced into small cubes
• 1/3 cup packed freshly, finely shredded parmesan cheese
• 1/4 cup sour cream
• Red pepper flakes (optional)

Directions

1. Pound chicken to an even thickness using the flat side of a meat mallet. Season both sides with salt and pepper. 
2. Heat 1 Tbsp olive oil in a large skillet over medium-high heat. Add chicken and cook until golden brown on bottom, about 4 - 5 minutes. 
3. Rotate chicken to opposite side, add remaining 1/2 Tbsp olive oil and continue to cook until chicken is golden brown on bottom and center registers 165 on an instant read thermometer, about 4 - 5 minutes longer. Transfer chicken to a plate, cover with foil to keep warm.
4. Melt butter in same skillet used to cook chicken over medium heat. Add garlic and flour and cook 30 seconds then add in spinach and artichokes and saute until spinach has wilted, about 1 minute. 
5. Pour in milk, while scraping up browned bits from bottom (don't worry if you can't get all of it, the golden bits will come up as it continues to cook). 
6. Add in Neufchatel cheese and parmesan, season with salt and pepper to taste, and cook and stir until mixture has thickened slightly and cheeses have melted. 
7. Stir in sour cream then return chicken to skillet. Sprinkle with red pepper flakes.

You can find complete recipes of this Skillet Chicken with Creamy Spinach Artichoke Sauce in cookingclassy.com