Category:

All Recipes

Baked Spinach Mushroom Quesadillas

by Sheryl August 4, 2021

written by Sheryl

PREP TIME: 10 MINS | COOK TIME: 15 MINS | TOTAL TIME: 25 MINS | SERVINGS: 4

This is another one of my favourite quesadillas. Chock full of nutrients, delicious, and crispy. So good, even your pickiest eaters will love this and not mind the veggies! Easy to make using only a few ingredients and ready in less than thirty minutes, this Baked Spinach Mushroom Quesadillas is the perfect dish to feed your entire family – super filling and healthy!

INGREDIENTS

4 tortillas (8”)
olive oil (optional, enough to lightly coat the tortillas)
1 c. shredded mozzarella
1 c. shredded cheddar
3 c. roughly chopped spinach
8 oz. sliced mushrooms

How to make Baked Spinach Mushroom Quesadillas

Step 1: Prepare the oven. Preheat it to 400 degrees F.

Step 2: In a microwave-safe bowl, place the mushrooms and microwave for about 2 1/2 to 3 minutes until soft. When done, drain the mushrooms and keep them aside.

Step 3: With olive oil (optional), lightly brush one side of the tortillas. And on a king sheet, place the tortillas oiled side down.

Step 4: On one side of the tortillas, distribute about half of the cheeses. Add the spinach followed by the mushrooms, and the remaining cheeses. Then, fold the other half of the tortilla over.

Step 5: Place in the preheated oven and bake for about 6 minutes. Turn on the other side and continue to bake for 6 to 7 minutes more until the cheese has melted and the brown on the outside.

NOTES:

1. You can skip the oil that is desired and save yourself a couple of calories.

2. It’s okay if you do not chop the baby spinach. They will pile up but after folding the second half of the tortilla over, you can just smash it down a bit. And they will cook down in the oven.

3. For this recipe, you can simply use 2 cups of mozzarella or 2 cups of cheddar cheese or your choice of combo.

4. Play around with the different veggies. Just remember to cook down the veggies first before adding them to the quesadillas. Or just microwave for a couple of minutes.

5. You can use your choice of tortilla to make this recipe.

6. Use pre-sliced mushrooms if short in time.

NUTRITION FACTS:

Please don't forget to Like & Share this recipe with your friends. Also, make sure to follow on Facebook and Pinterest to get our latest Daily Yummy Recipes.

August 4, 2021 0 comment

All Recipes Dinner

Shrimp Quesadillas

by Sheryl August 4, 2021

written by Sheryl

Prep Time: 5 mins | Cook Time: 10 mins | Total Time: 15 mins | Servings: 8

Taco Bell has been my go-to place whenever I am craving quesadillas. It’s been my favourite place since I was a kid. Growing up, I decided to make my version of my fave taco bell’s menu. At first, it was a disaster! Funny, but I use to make a mess in the kitchen! Anyhow, this Shrimp Quesadilla recipe is not at all related to taco bell, but this reminds me of how my childhood was growing up enjoying everything taco bell has to offer.

This Shrimp Quesadilla has an impressive mixture of spicy shrimp, sautéed onions & bell peppers, garlic, and melted cheese wrapped in crisped in a tortilla. Simple yet incredibly delicious and a fun and scrumptious way to enjoy shrimp!

Ingredients

1 lb uncooked medium shrimp peeled and deveined
1 tbsp olive oil
1/2 c. onion chopped
1/2 c. bell pepper chopped
2 cloves garlic minced
2 tbsp or 1 tbsp chilli powder and 1/2 tsp EACH garlic powder, onion powder, dried oregano, paprika, ground cumin, salt, black pepper
1-2 c. melting cheese mozzarella, cheddar, Mexican blend, or Monterey Jack
6-8 Medium flour tortillas

How to make Shrimp Quesadillas

Step 1: In a large skillet or pan, heat a tbsp oil. Once the oil is hot, add the chopped onion, bell pepper, and garlic to the pan and cook for about a minute until tender.

Step 2: To the pan, add the shrimp along with the taco seasoning. Continue to cook for 1 to 2 minutes more until the shrimp starts to turn pink.

Step 3: To a bowl, transfer the mixture. After rinsing the pan, pat it dry using a paper towel. Place the pan back to the heat and grease with cooking spray or brush with a tsp vegetable oil.

Step 4: In the pan, place the tortilla and sprinkle the cheese on one side. Add about 6 to 6 shrimp enough to cover the cheese. On top, sprinkle more cheese. In half, fold the tortilla and cook on each side for about 2 to 3 minutes until golden and crispy.

Step 5: Enjoy the shrimp quesadillas with sour cream, salsa, or guacamole.

Please don't forget to Like & Share this recipe with your friends. Also, make sure to follow on Facebook and Pinterest to get our latest Daily Yummy Recipes.

August 4, 2021 0 comment

All Recipes Dessert

KETO LOW CARB NO BAKE CHOCOLATE CHEESECAKE RECIPE

by Sheryl August 4, 2021

written by Sheryl

Prep Time: 20 mins | Refrigerate: 2 hrs | Total Time: 2 hrs 20 mins | Serving size: 1 slice or 1/12 of an entire cheesecake

This velvety no-bake chocolate cheesecake is one of the best things that happened to me this week. I just decided to take the healthy path and I know it’ll not be a smooth journey. I have been depriving myself for days now not until I have found this heavenly Keto Low Carb dessert recipe. It saved me! Needs only five ingredients to make the crust and only four for the filling.

INGREDIENTS

LOW CARB CHOCOLATE CHEESECAKE CRUST:

1 3/4 c. Wholesome Yum Blanched Almond Flour
3 tablespoons Cocoa powder
3 tablespoons Besti Monk Fruit Allulose Blend
1/3 c. Butter (melted)
1 teaspoon Vanilla extract

LOW CARB CHOCOLATE CHEESECAKE FILLING:

8 ounces unsweetened baking chocolate
24 ounces Cream cheese (softened at room temperature)
1 1/4 c. Besti Powdered Monk Fruit Allulose Blend
1 teaspoon Vanilla extract

HOW TO MAKE KETO LOW CARB NO-BAKE CHOCOLATE CHEESECAKE

LOW CARB CHOCOLATE CHEESECAKE CRUST:

Step 1: Place the almond flour, cocoa powder, and erythritol in a large bowl. Mix well to combine.

Step 2: Add the melted butter and vanilla to a small bowl. Stir well before adding in the almond flour mixture. Mix well until incorporated. Using the back of a spoon or spatula, press the mixture until uniform. The mixture should be crumbly yet sticky enough when press.

Step 3: Using parchment paper, line the bottom of a 9-inch or 23cm springform pan. Into the bottom of the pan, press the no-bake crust. Place in the fridge to chill while getting the filling ready.

LOW CARB CHOCOLATE CHEESECAKE FILLING:

Step 4: In the microwave or a double boiler on the stove, melt the unsweetened chocolate, stirring often. Make sure to be careful not to overheat the chocolate. When done, set aside to cool.

Step 5: In the meantime, beat the cream cheese, powdered sweetener, and vanilla extract using a hand mixer on medium-low speed until fluffy and uniform. Add the vanilla and continue to beat until well mixed.

Step 6: Add the already cooled chocolate (but still warm) into the cream and beat on medium-low speed.

Step 7: To the crust, transfer the filling. Smooth it over using a spatula. Place in the fridge for at least 2 hours until the cheesecake is set.

Nutrition Facts:

Please don't forget to Like & Share this recipe with your friends. Also, make sure to follow on Facebook and Pinterest to get our latest Daily Yummy Recipes.

August 4, 2021 0 comment

All Recipes Breakfast

Earthquake Cake

by Sheryl August 4, 2021

written by Sheryl

Prep Time: 20 mins | Cook Time: 45 mins | Total Time: 1 hr 5 mins | Servings: 20

I am enjoying my keto journey. I started not too long ago, and I realized there are so many amazing keto recipes out there! This keto Earthquake Cake is what I am obsessing about for the past few days. It’s a wonderful, delicious cake, not to mention so easy to whip up.

Ingredients

1 c. unsweetened shredded coconut
1/2 c. chopped pecans
2 c. almond flour
1/2 c. Swerve Sweetener
1/3 c. cocoa powder
1/4 c. unflavoured whey protein powder
2 teaspoons baking powder
1/2 teaspoon salt
3 large eggs
14 tablespoons butter melted, divided
1/2 c. cold coffee or water coffee helps boost the chocolate flavour
1/2 teaspoon vanilla extract
8 oz. cream cheese softened
1 c. powdered Swerve Sweetener
1/2 c. sugar-free chocolate chips

How to make Earthquake Cake

Step 1: Prepare the oven. Preheat it to 325 degrees F. With the shredded coconut and pecans, sprinkle the bottom of a greased 9 x 13-inch pan.

Step 2: Place the almond flour, sweetener, cocoa powder, protein powder, baking powder, and salt in a large bowl. Stir well to combine. Add the eggs along with the 6 tbsp melted butter, coffee or water, and vanilla extract. Stir until incorporated. Then, pour this over the coconut and pecans.

Step 3: Place the cream cheese in a different large bowl with the rest of the 8 tbsp melted butter. Beat until smooth. Add the powdered sugar and continue to beat until incorporated. Over the cake mixture, dollop this mixture with spoonfuls. Swirl this into the cake mixture using a knife, scraping to the bottom in some places to combine the coconut and pecans. And sprinkle over the chocolate chips.

Step 4: Place in the preheated oven and bake for about 45 minutes or until the cake is almost set. It’s okay if the cake is still a bit soft and liquidy in the middle. When done, remove the cake from the oven and allow it to cool for at least 20 minutes. Slice and serve. Enjoy!

Nutrition Facts:

Please don't forget to Like & Share this recipe with your friends. Also, make sure to follow on Facebook and Pinterest to get our latest Daily Yummy Recipes.

August 4, 2021 0 comment

All Recipes Appetizers

The Very Best Hot Crab Dip

by Sheryl August 4, 2021

written by Sheryl

Prep time: 10 mins | Cook time: 20 mins | Total time: 30 mins | Yield: 8 – 10 SERVINGS

This dip is extremely easy to whip up. You can even prep this ahead, cover it with foil, and store it in the fridge until ready to bake. This cheesy and creamy crab dip is perfect for parties and excellent for game day! Only needs ten minutes to prep using only simple ingredients and is ready in less than thirty minutes. This Hot Crab Dip is so addicting with the big chunks of meaty crabs, you might need a shovel to dig them!

Ingredients

8 oz. cream cheese, at room temperature
1/4 c. mayonnaise
1/4 c. sour cream
1 c. grated pepper jack cheese
1 c. grated sharp cheddar cheese
1/4 c. minced onion
1 garlic clove, minced
1 tbsp Worcestershire sauce
1 tbsp Tabasco sauce, or other hot sauce
1 1/2 tbsp lemon juice
1/2 tsp kosher salt
1/2 tsp freshly ground pepper
1 lb jumbo lump crab, picked over for shells

How to make The Very Best Hot Crab Dip

Step 1: Prepare the oven. Preheat it to 325 degrees F.

Step 2: Place the cream cheese, mayonnaise, and sour cream in a large bowl. Beat well using a hand mixer until smooth.

Step 3: To the bowl with the cream cheese mixture, add the pepper jack, cheddar, onion, garlic, Worcestershire, Tabasco, lemon juice, salt, and pepper. Mix well until completely combined. Then, fold in the crab.

Step 4: To a small baking dish, transfer the mixture. Place in the preheated and bake for about 20 to 25 minutes until golden brown and bubbling.

Step 5: When done, remove from the oven and serve hot with crackers, crostini, or vegetables. Enjoy!

Notes:

1. You can assemble this dip ahead and simply store it in the fridge covered with foil until ready to bake.
A less pricey alternative to jumbo crabs is a backfin. Just make sure to thoroughly drain it before adding it into the rest of the ingredients to keep the dip from getting an overly “crabby” taste.

Nutrition Facts:

Please don't forget to Like & Share this recipe with your friends. Also, make sure to follow on Facebook and Pinterest to get our latest Daily Yummy Recipes.

August 4, 2021 0 comment

All Recipes Dinner

Easy Vegetable Soup

by Sheryl August 4, 2021

written by Sheryl

Prep Time: 10 mins | Cook Time: 8 hrs | Total Time: 8 hrs 10 mins | Servings: 6

This savoury and hearty soup is a nice way to cosy up on chilly weeknights. Make this easy vegetable soup in a slow cooker or on a stovetop using only a few simple ingredients. You can add a few drops of hot sauce for a little kick if desired.

Ingredients

3 Medium Russett Potatoes
1 tbsp Olive Oil (FOR STOVETOP METHOD ONLY)
½ Yellow Onion, finely diced
1 16-oz. Bag Frozen Mixed Vegetables
1 15-oz. Can Corn
1 15-oz. Can Tomato Sauce
1 15-oz. Can Diced Tomatoes
4 c. Vegetable Broth
2 tsp Italian Seasoning
½ tsp Paprika
2 tsp Garlic Powder
Salt & Pepper to taste
2-3 Drops Hot Sauce (Such as Tabasco or Cholula), Optional

How to make Easy Vegetable Soup

SLOW COOKER:

Step 1: After washing the potatoes, peel them, then, dice them into bite-sized pieces.

Step 2: To a 6-quart or larger slow cooker, add the diced potatoes along with the rest of the ingredients (olive oil, onion, mixed veggies, corn, tomato sauce, vegetable broth, Italian seasoning, paprika, garlic powder, salt, pepper, and hot sauce if desired). Stir well.

Step 3: Put the lid on and set the slow cooker on low for 6 to 8 hours.

Step 4: When done, serve the vegetable soup with crackers, bread, or cheese on top if desired. For any leftover, place in an airtight container and store in the fridge for up to 5 days.

STOVE TOP:

Step 1: To prep the potatoes, follow the slow cooker step above.

Step 2: In a large pot, heat the olive oil over medium-high heat. Once the oil is hot, add the diced onion to the pot and cook for about 3 minutes, stirring often.

Step 3: To the pot, add the rest of the ingredients and stir to incorporate. Let the mixture come to a simmer, then adjust the heat to low. Then, put the lid on and let the soup simmer for approximately 30 to 45 minutes until the veggies are tender.

Step 4: Stir before serving. Enjoy immediately!

Notes:

1. The cooking time if making on the stovetop takes 30 minutes.

2. If desired, you can use 4 to 5 cups of fresh or canned vegetables in total.

Nutrition Facts:

Serving: 1 cup | Calories: 150kcal

Please don't forget to Like & Share this recipe with your friends. Also, make sure to follow on Facebook and Pinterest to get our latest Daily Yummy Recipes.

August 4, 2021 0 comment

All Recipes Appetizers

Herby Cauliflower Salad with Chickpeas

by Sheryl August 4, 2021

written by Sheryl

PREP TIME: 45 mins | TOTAL TIME: 45 mins | SERVES: 10 cups

This is the best cauliflower salad I’ve had! With the light lemony dressing and loads of fresh herbs, this simple salad is now a thing. And do not forget to the pickled onions as they take this already delicious salad to the next level!

Ingredients

1 medium head cauliflower, about 1 3/4 to 2 lbs (6 to 7 c. small florets)
1/2 tsp fine sea salt, plus more to taste
1/2 tsp fresh ground black pepper
1 tsp finely grated lemon zest (from 1 lemon)
1/4 c. fresh squeezed lemon juice, plus more to taste
1/4 c. extra virgin olive oil
1/4 tsp crushed red pepper flakes, optional for some heat
1 (15-oz.) can chickpeas, drained and rinsed (or use 1 1/2 c. cooked chickpeas)
1/2 c. fine fresh herbs like parsley, dill, or mint, chopped
1/2 c. pickled red onions, chopped (optional)

How to make Herby Cauliflower Salad with Chickpeas

Step 1: Cut the leaves and core of the cauliflower. Into little florets, cut or pull the cauliflower apart, then add them to a large bowl. Into small pieces, chop the longer stems and add them to the bowl with the florets.

Step 2: Season with florets with half tsp each fine sea salt and black pepper. Toss until the cauliflower is completely seasoned.

Step 3: Into a bowl, place the lemon zest, lemon juice, olive oil, red pepper flakes, and a pinch of salt. Whisk until creamy and emulsified to make the dressing.

Step 4: To the cauliflower, add the chickpeas, herbs, pickled onions, and the dressing. Toss well until everything is evenly coated. Add more salt, pepper, or lemon juice according to taste.

Step 5: Allow the salad to sit for at least 30 minutes before serving, stirring often to enhance the flavour. You can store the salad for up to a week in the fridge, covered.

TIPS:

1. For the dressing, I use the zest and juice of one large lemon. If available, use a Microplane to make it easier to zest the lemon, or simply use a vegetable peeler to peel the lemon into thin zest and not the white pith. Before adding to the salad dressing, finely mince the thin zest first.

2. Please do not omit the pickled onions as they ramp up the flavour of this salad. If you choose not to add them, you might need to add a little extra lemon to the salad. For a different and still delicious addition, you can also use other pickled vegetables such as green beans or pepperoncini peppers.

3. You can swap the chickpeas with diced ham or turkey for a low-carb or keto cauliflower salad.

4. For roasted cauliflower salad, first roast the cauliflower tossed with a bit of olive oil, salt, and pepper until tender and the edges are light brown. Then, mix with the rest of the salad ingredients.

Please don't forget to Like & Share this recipe with your friends. Also, make sure to follow on Facebook and Pinterest to get our latest Daily Yummy Recipes.

August 4, 2021 0 comment

All Recipes Breakfast

Basic Cauliflower Fritters

by Sheryl August 4, 2021

written by Sheryl

PREP TIME: 10 MINS | COOK TIME: 15 MINS | TOTAL TIME: 25 MINS | SERVINGS: 2

These kid-friendly and family-approved Cauliflower Fritters are a must-have! Insanely easy to make and fast to make using only five ingredients. Super good, you’ll munch on these until they’re gone!

Golden and crispy cauliflower fritters that are tender and succulent on the inside. My go-to and one of my favourite cauliflower recipes that always saves the day. My top pick for a quick snack or lunch served with sour cream or your choice of sauce. A basic cauliflower fritters recipe that is super easy to customize. If you are feeling adventurous, I dare you to add some kale, onions, fresh herbs, Parmesan, Feta cheese, or even some corn. I already did so many times, and it was worth it!

The best part about this recipe is it is versatile. So do not be afraid to experiment and have fun! For any leftovers (which is super rare), simply place them in an airtight container and store them in the fridge for up to 3 days.

INGREDIENTS

5 c. chopped cauliflower florets
2 Eggs
½ c. all-purpose flour
½ teaspoon baking powder
salt and pepper to taste
vegetable oil for frying

How to make Basic Cauliflower Fritters

Step 1: Into a food processor, place the cauliflower and blend until finely minced.

Step 2: Into a large mixing bowl, transfer the finely minced cauliflower. Add the remaining ingredients excluding the vegetable oil. Mix well until you have a nice, paste-like mixture. You can add more four if the mixture ends up a little too soft and moist.

Step 3: Make small, 1/3-inch thick patties using an ice-cream scoop. Feel free to make the patties smaller or larger depending on your preference.

Step 4: Heat a little amount of vegetable oil over medium heat. Once the oil is hot, fry the patties for approximately 2 minutes on each side. Serve the fritters with sour cream or your choice of sauce. Enjoy!

NUTRITION FACTS:

Please don't forget to Like & Share this recipe with your friends. Also, make sure to follow on Facebook and Pinterest to get our latest Daily Yummy Recipes.

August 4, 2021 0 comment

All Recipes Dessert

Orange Creamsicle Jello Whips (Low Carb & Keto)

by Sheryl August 4, 2021

written by Sheryl

Prep Time: 2 hrs 40 mins | Cook Time: 5 mins | Total Time: 2 hrs 45 mins | Yield: 4 cups

This three-ingredient dessert has only 2 grams net carbs and 35 calories. A fast and easy Low Carb and Keto treat that never fails to impress everybody. This surely is one of my top favourite desserts!

I love the easy and fast recipe. They are my life saviour! And on regular days, I do not see the point of fussing around the kitchen because I’d rather spend it with my family or relax especially after a busy day at the office. Even when I have guests coming over I have the go-to recipes that I can whip up in no time. So unless I am hosting a big party, I’d rather pick recipes that I know I can make without minutes! Like this quick dessert that my family loves so much. Creamy and fruity Orange Creamsicle Jello Whips made with just a box of Jello, boiling water, ice, water, and Greek yoghurt. Feel free to use any of your favourite Jello flavours if desired. Either way, this treat is going to be amazing as always!

Ingredients

1 (.3 ounces) box of Orange Sugar-Free Jello (feel free to use any flavour of your choice)
3/4 c. boiling water
1 c. ice water
1 c. (8 ounces) plain non-fat Greek yoghurt

How to make Orange Creamsicle Jello Whips (Low Carb & Keto)

Step 1: To a medium-sized bowl, pour in 3/4 cup of boiling water. Add the Jello powder and stir until completely dissolved.

Step 2: Measure out a cup of ice to make a cup of ice water. Pour in some water until the cups are filled.

Step 3: To the dissolved Jello, add the ice water. Stir well until the ice has melted and the Jello has thickened.

Step 4: To a blender, add the Jello mixture and a cup of yoghurt. Blend for 30 seconds on high.

Step 5: Into servings glasses or a medium-sized bowl. Pour the Jello. Place in the fridge to chill for at least 2 hours.

NUTRITION FACTS:

Serving Size: 1 cup, Calories: 35 | Fat: 0 | Carbohydrates: 2 | Fiber: 0 | Protein: 6

Please don't forget to Like & Share this recipe with your friends. Also, make sure to follow on Facebook and Pinterest to get our latest Daily Yummy Recipes.

August 4, 2021 0 comment

All Recipes Dessert

Morning Glory Muffins

by Sheryl August 4, 2021

written by Sheryl

Prep Time: 30 mins | Cook Time: 25 mins | Total Time: 55 mins | Yield: 12 muffins

These are fantastic muffins packed with carrots, apples, coconut, raisins, and nuts. They are my new favourite dessert – sweet, delicious, and incredibly easy to throw together. The shredded fruit, vegetables, and nuts add amazing textures and impressive flavours to these scrumptious muffins! Start your day right with these hearty Morning Glory Muffins, or enjoy these for an after-school snack.

To make these muffins, you do not need any fancy ingredients or heavy tools. You only need apples, carrots, and raisins which I am pretty sure you already have. You can add pineapples as well if desired. And for that extra crunch, make sure not to forget about the nuts and sweetened (or unsweetened) flaked coconut, too!

INGREDIENTS

2 c. all-purpose flour
1 1/4 c. granulated sugar
2 tsp baking soda
2 tsp ground cinnamon
1/4 tsp salt
2 c. shredded carrots (3–4 medium carrots, peeled before shredding)
1/2 c. raisins
1/2 c. chopped walnuts
1/2 c. flaked coconut (sweetened or unsweetened)
1/2 c. shredded apple (about 1 medium apple, cored and peeled before shredding)
1/4 c. flaxseed (optional)
3 Eggs
1 c. vegetable oil
2 tsp vanilla

How to make Morning Glory Muffins

Step 1: Prepare the oven. Preheat it to 350 degrees. Using paper muffin liners, grease 12 muffin cups, or a nonstick muffin pan.

Step 2: Place the flour, sugar, baking soda, cinnamon, and salt. Stir in the carrots, raisins, chopped walnuts, coconut, shredded apple, and flaxseed in a large bowl. Mix well until combined.

Step 3: Whisk the eggs, oil, and vanilla in another smaller bowl. Into the carrot/flour mixture, pour the egg mixture and mix until just moistened.

Step 4: Into the prepared muffin cups, scoop the batter. The muffins will rise only slightly when baking, so it’s okay even if the cups are very full. Place in the preheated oven and bake for about 20 to 25 minutes or until a toothpick in the centre of a muffin comes out clean.

Nutrition Facts:

Please don't forget to Like & Share this recipe with your friends. Also, make sure to follow on Facebook and Pinterest to get our latest Daily Yummy Recipes.

August 4, 2021 0 comment

Newer Posts

Older Posts