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Month: January 2017

Zucchini and Parmesan Frittata

Preheat the oven to 360°F/180°C. Remove the ends of the zucchini, and slice it in half. Cut the zucchini into thin slices and the cut each slice into thin sticks, about 0.2 inch (0.5 cm) thick. Crack the eggs into a large bowl, season with salt, pepper, and whisk them.

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January 31, 2017
ejohnston9999
Recipe

Grain Free Mozzarella Sticks

With New Years and the end of football season parties it’s always nice to have a few healthy options available to munch on.

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January 31, 2017
ejohnston9999
Recipe

Oven-Baked Chicken with Mozzarella, Bacon and Mushrooms

Preheat the oven to 400°F/200°C. Heat a skillet and add the bacon slices. Fry them on both sides until the fat melts and they become golden and crispy. Remove the bacon from the pan when it’s ready, and in the remaining fat start cooking the chicken. Cook it for about 6-7 minutes per side.

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January 30, 2017
ejohnston9999
Recipe

Here’s an Easy Recipe for Hasselback Chicken

We’ve told you about hasselback potatoes. We’ve shared the fun of hasselback apples. Now, we want to round out the meal with the main event entrée: hasselback chicken! Here’s how to make this tasty take on stuffed chicken.

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January 27, 2017
ejohnston9999
Recipe

Flourless Chocolate Peppermint Cake (Paleo and Low Carb)

I’m trying to be prepared and get a head start on planning.  So I wanted to put together some ideas for tasty paleo desserts for the holidays.  One of my favorite “food groups”  is chocolate. Ok so it’s not a food group, but a little dark chocolate isn’t so bad around the holidays.

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January 25, 2017
ejohnston9999
Recipe

Grilled Cheesy Buffalo Chicken

When it comes to spicy, delicious ways to enjoy chicken, it doesn’t get much better than buffalo chicken! Still, it’s often relegated to sports-watching appetizer.

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January 25, 2017
ejohnston9999
Recipe

Breakfast Peppers

SO Versatile!! You can modify in so many ways

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January 24, 2017
ejohnston9999
Recipe

Scrambled Egg Sandwich

Heat a skillet, add butter and let it melt. Add red onion and season it with salt. Cook it until translucent, about 2 minutes. Break the eggs and whisk them. Heat another skillet and add them with 1 tablespoon of vegetable oil.

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January 23, 2017
ejohnston9999
Recipe

These Egg Breakfast Cups Will Keep You Full Until Lunch

1. In a measuring cup, beat the eggs until smooth. Set aside. 2. In a greased muffin tin, place your desired combination of fillings into each muffin cup.

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January 22, 2017
ejohnston9999
Recipe

Caprese Stuffed Mushrooms

50 ) ? title.

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January 21, 2017
ejohnston9999
Recipe

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