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Pizza

Potato-crusted Quiche

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Potato-crusted Quiche
Potato-crusted Quiche
Author:
Cuisine: Italian
Recipe type: Pizza
Ingredients
  • 1 lb russet potato, cut
  • 3 tablespoons olive oil
  • 2 teaspoons salt, divided
  • ½ teaspoon pepper, divided
  • 1 tablespoon grated parmesan
  • 5 egg
  • 1 cup milk
  • 1 tomato, diced
  • ¼ cup green onion, sliced
  • ½ cup bacon, cooked and chopped
  • ½ cup shredded cheddar cheese
  • 1 teaspoon garlic powder
Instructions
  1. Preheat oven to 400°F (200°C).
  2. Thinly slice the potatoes with a knife or mandoline.
  3. Put the sliced potatoes in a bowl and drizzle with olive oil, 1 teaspoon of salt, ¼ teaspoon of pepper, and Parmesan and use your hands or a spoon to evenly coat the potato slices.
  4. Lay the potato slices in a pie dish starting from the middle and working your way out, overlapping the potato slices. Line the edge of the pie dish with overlapping potato slices. Fill in any gaps with leftover potato slices.
  5. Bake the potatoes for 15 minutes or until the potatoes are just cooked and not yet brown.
  6. In a bowl, whisk the eggs, milk, tomato, green onions, bacon, cheddar cheese, 1 teaspoon of salt, ¼ teaspoon of pepper, and garlic powder.
  7. Slowly pour the egg mixture over the potatoes, if the potatoes begin to lift up, stop and press them down with a spoon.
  8. Bake the quiche for 30 minutes or until the eggs are set and the potatoes are brown.
  9. Slice and serve.
  10. Enjoy!

Watch the recipe video here:

Potato-Crusted Quiche

This potato-crusted quiche is the ultimate breakfast ?!FULL RECIPE: https://tasty.co/recipe/potato-crusted-quicheShop our FAVORITE potato peeler here: http://bit.ly/2zAloST(Just so you know, we'll make some money if you use this link.)

Posted by Proper Tasty on Sunday, October 29, 2017

Main dish

Chicken Gyros

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Chicken Gyros
Expand your cooking repertoire!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Marinade
  • 2 cups Greek yogurt
  • ¼ cup lemon juice
  • ¾ cup olive oil
  • 1 tablespoon kosher salt
  • 1 tablespoon garlic, minced
  • 1 tablespoon ground coriander
  • 1 tablespoon paprika
  • 1 tablespoon ground cumin
  • ½ teaspoon cayenne pepper
  • 1 teaspoon cinnamon
  • 1 teaspoon black pepper
  • 2 pounds boneless skinless chicken thighs, pounded flat
  • ½ large yellow onion, peeled and root side removed
  • 1 sturdy wooden skewer (roughly 10 inches)
Tzatziki Sauce
  • 1 large cucumber, shredded
  • 2 cups Greek yogurt
  • 1 tablespoon garlic, minced
  • ¼ cup lemon juice
  • 2 tablespoons fresh dill, finely chopped
  • 2 tablespoons fresh parsley, finely chopped
  • Salt and pepper to taste
  • 8 pitas
  • Sliced onion
  • Sliced tomato
Instructions
  1. In a large bowl, combine marinade ingredients and stir well.
  2. In another large bowl or gallon plastic bag, combine chicken thighs and marinade, stirring well to coat. Cover and refrigerate for at least one hour and up to one day.
  3. Preheat oven to 400°F (200°C).
  4. In a medium bowl, combine tzatziki ingredients and stir well. Cover and refrigerate at least 30 minutes.
  5. On a baking sheet or a large cast-iron skillet, use the onion half as a base and position the skewer vertically like a spit. Skewer the chicken thighs individually, rotating each one 90 degrees. Bake for 1.5 to 2 hours, until internal temperature reaches 165°F (75°C). Let cool for 10 minutes.
  6. Carve off slices of chicken to fill a pita. Top with onion slices, tomato slices, and tzatziki sauce.
  7. Enjoy!

Watch the recipe video here:

https://www.facebook.com/buzzfeedpropertasty/videos/1170808929718717/

Main dish

Chicken Alfredo

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Chicken Alfredo
This One-Pot Chicken Alfredo Is Perfect For Students
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 4 slices bacon, chopped
  • 200 grams chicken breast, diced
  • 2 garlic cloves, finely chopped
  • 200 grams fresh tagliatelle
  • 250 millilitres milk
  • 40 grams parmesan, grated
  • 200 grams spinach
  • Salt & pepper, to taste
Instructions
  1. In a large pan over a medium heat add the bacon and cook until it starts to brown.
  2. Add the chicken, stir and cook for 2-3 minutes or until starting to brown.
  3. Add the garlic and cook for 1-2 minutes stirring continually.
  4. Add the tagliatelle, milk and parmesan, stir and leave to cook for 4-5 minutes stirring
  5. from time to time.
  6. Once the milk has reduced to a glossy sauce and the pasta is cooked add the spinach,
  7. stir and cook for 1-2 minutes or until the spinach has wilted.
  8. Season to taste with salt & pepper, stir.
  9. Serve & Enjoy!

Watch the recipe video here:

One-Pot Chicken Alfredo

This One-Pot Chicken Alfredo Is Perfect For Students

Posted by Proper Tasty on Thursday, September 28, 2017

Main dish

Mini Crispy Chicken Tacos

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Mini Crispy Chicken Tacos
Mini Crispy Chicken Tacos
Author:
Cuisine: Mexican
Recipe type: Main dish
Ingredients
  • 2 Birds Eye crispy chicken breasts
  • 3 large tortilla wraps
  • ½ teaspoon paprika
  • ¼ teaspoon garlic powder
  • ¼ teaspoon cumin
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon pepper
SUGGESTED TOPPINGS:
  • Guacamole
  • Salsa
  • Soured cream
  • Grated cheese
  • Lettuce leaves
Instructions
  1. Preheat oven to 190°C/375°F.
  2. Using a cookie cutter or mason jar lid, cut the tortillas into small circles.
  3. Flip a 12-cup muffin tin over and place a cut-out piece of tortilla in the space between two cups, so that it makes a mini taco shape.
  4. Bake for 5 to 6 minutes, or until just turning golden brown and crispy. (Times and temperatures may vary based on oven.) Make sure to check on them frequently to make sure they don’t burn.
  5. Mix all of the spices together into a bowl, then sprinkle it over the Birds Eye crispy chicken.
  6. Bake for 18 minutes.
  7. Slice the chicken into strips and serve with whatever toppings you chose.
  8. Let everybody fill their own tacos and enjoy!

Watch the recipe video here:

Mini Crispy Chicken Tacos

Posted by Proper Tasty on Tuesday, September 12, 2017

Main dish

Spinach And Ricotta Cannelloni

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Spinach And Ricotta Cannelloni
Spinach And Ricotta Cannelloni
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 500 grams fresh spinach, chopped
  • Salt and pepper, to taste
  • ¼ teaspoon ground nutmeg
  • 250 grams ricotta cheese
  • 50 grams Parmesan cheese
  • 1 egg, beaten
  • 6 fresh lasagne sheets
  • Handful fresh basil leaves
  • 350 grams tomato pasta sauce
  • 100 grams mozzarella, grated
Instructions
  1. Preheat the oven to 180°C/350°F.
  2. Gently wilt the spinach in a wok or large frying pan on a low heat.
  3. Stir in the nutmeg and season with salt and pepper.
  4. Allow the spinach to cool slightly, then add the spinach to a mixing bowl, discarding as much of the juices as possible.
  5. Stir in the ricotta, parmesan, and egg until everything is combined.
  6. Soak the lasagne sheets in cold water for 30 seconds prior to use, then spoon 1-2 tablespoons of the spinach mixture onto the lower edge of a lasagna sheet.
  7. Roll the sheet up once to create a cannelloni tube, then slice it off with a knife.
  8. Roll up the other half of the lasagna sheet with more spinach mixture
  9. Place the cannelloni tubes into a long casserole dish.
  10. Sprinkle some basil leaves on top.
  11. Pour on the pasta sauce.
  12. Sprinkle the grated mozzarella on top.
  13. Bake on the bottom shelf of the oven for 30-35 minutes until the cheese is bubbly. If it browns too fast, simply cover it.
  14. Enjoy!

Watch the recipe video here:

Spinach And Ricotta Cannelloni

Posted by Proper Tasty on Wednesday, September 20, 2017

Main dish

Lunch Meal Prep 5 Ways

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Lunch Meal Prep 5 Ways
We've got you covered.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Weekday Meal-Prep Chicken Burrito Bowls
  • 2-3 boneless skinless chicken breasts
  • 3 bell peppers, any color, sliced
  • 1 large red onion, sliced
  • 2 tablespoons olive oil
  • 1 tablespoon taco seasoning
  • Salt
  • Pepper
  • 1 jar salsa
  • 3 cups cooked brown rice, divided
  • 1 can black beans, drained and rinsed
  • 1 can corn
  • 1 cup shredded cheddar cheese
  • 1 lime, sliced into wedges
  • Fresh cilantro to garnish
Salmon Meal Prep Two Ways
  • Balsamic Soy Salmon
  • ½ cup soy sauce
  • ½ cup balsamic vinegar
  • ¼ cup olive oil
  • 2 garlic cloves, minced
  • 2 6-ounce salmon fillets
  • Garlic Paprika
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 2 6-ounce salmon fillets
  • Vegetables
  • 1 large carrot, thinly sliced on the bias
  • 5 ounces green beans, ends trimmed
  • 5 ounces asparagus, ends trimmed and chopped
  • 1 medium yellow squash, chopped
  • Olive oil, to taste
  • Salt, to taste
  • Pepper, to taste
Healthy Meal-Prep Chicken Salad Pockets
  • 12 ounces shredded chicken
  • ⅔ cup fat-free or low-fat plain Greek yogurt
  • ½ cup celery, finely chopped
  • 1½ tablespoons sweet relish
  • 1 tablespoon Dijon mustard
  • 1 scallion, thinly sliced
  • 1 teaspoon garlic powder
  • ½ teaspoon paprika
  • Salt, to taste
  • Pepper, to taste
  • 4 leaves lettuce
  • 20 cherry tomatoes
  • 4 pita breads
Cilantro Lime Chicken & Veggie Rice Meal Prep
  • Preferred cooking oil, to taste
  • 1 pound boneless, skinless chicken breast, cubed
  • Salt, to taste
  • Pepper, to taste
  • 1 lime, juiced
  • ⅓ cup cilantro, minced
  • Preferred cooking oil, to taste
  • 1 red bell pepper, diced
  • ½ red onion, diced
  • 2 cloves garlic, minced
  • 1 bag riced cauliflower
  • 1 cup steamed corn
  • ½ teaspoon chili powder, optional
  • 1 can black beans, rinsed and drained, optional
Balsamic Chicken And Veggie Meal Prep
  • 2 sweet potatoes
  • 2 bunches of asparagus, ends trimmed
  • 1¼ pounds chicken breast tenders
  • Olive oil
  • Salt, to taste
  • Pepper, to taste
  • For the balsamic glaze:
  • ⅓ cup balsamic vinegar
  • 2 tablespoons white wine vinegar
  • 5 tablespoons of olive oil
  • 1 tablespoon lemon juice
  • 2 garlic cloves, minced
  • ¼ teaspoon black pepper
  • ½ teaspoon salt
Instructions
Weekday Meal-Prep Chicken Burrito Bowls
  1. Preheat oven to 400˚F (200˚C).
  2. Line a baking sheet with foil.
  3. Place the chicken, peppers, and onions onto the baking sheet and drizzle with oil.
  4. Sprinkle the taco seasoning evenly over both sides of the chicken breasts.
  5. Salt and pepper the peppers and onions, tossing to coat.
  6. Top each chicken breast with a generous pour of salsa.
  7. Bake in a preheated oven for 25 minutes.
  8. Rest chicken for 10 minutes, before slicing into strips.
  9. Add a base of brown rice to 4 food storage containers. Top each with a scoop of black beans, corn, additional salsa, cheddar cheese, cooked peppers and onions, and sliced chicken. Garnish with fresh cilantro and a lime wedge.
  10. Store in the refrigerator (and enjoy any extras immediately). Can be kept refrigerated for up to 4 days.
  11. Meal prep FTW! Enjoy!
Salmon Meal Prep Two Ways
  1. In a square baking dish, combine the soy sauce, balsamic vinegar, oil, and garlic, and whisk to combine.
  2. Put 2 of the salmon fillets in the soy and balsamic mixture, making sure all sides are coated. Transfer to the refrigerator for 30 minutes, up to 2 hours.
  3. Preheat oven to broil on high.
  4. In a small bowl, mix together the paprika, garlic powder, onion powder, salt, and pepper.
  5. Evenly coat the remaining 2 salmon fillets with the spice rub.
  6. Place the salmon and vegetables on a baking tray lined with parchment paper.
  7. Drizzle olive oil and sprinkle salt and pepper to taste over the vegetables.
  8. Broil for 11 minutes per inch of salmon thickness.
  9. Divide the salmon and vegetables into 4 tupperwares, mix and matching the vegetables to your liking.
  10. Enjoy!
Healthy Meal-Prep Chicken Salad Pockets
  1. In a bowl, mix all ingredients except for the pita, tomatoes, and lettuce.
  2. Portion the chicken salad into 4 containers
  3. Lay the lettuce on top of the chicken salad and add the tomatoes.
  4. Refrigerate up to 4 days.
  5. Serve inside a pita. (You can also toast your pita first for an added touch!)
  6. Enjoy!
Cilantro Lime Chicken & Veggie Rice Meal Prep
  1. Heat preferred cooking oil in a large skillet over medium-high heat. Add chicken, season with salt and pepper, and cook until cooked through and no longer pink.
  2. Add lime juice and cilantro, and stir to combine. Remove chicken from pan, place on a plate, and set aside.
  3. Add a little more oil to pan if needed, then add red onion, bell pepper, and garlic. Stir to combine. Allow to cook until onion begins to turn transparent, stirring occasionally.
  4. Add riced cauliflower, corn, and chili powder. Cook until cauliflower is soft and remove from heat.
  5. Distribute chicken and cauliflower mixture evenly between 4 containers. This meal prep can be refrigerated for up to 4 days.
  6. Enjoy!
Balsamic Chicken And Veggie Meal Prepv
  1. Preheat oven to 400˚F (200˚C).
  2. Cut sweet potatoes medium julienne and spread evenly onto parchment-lined baking tray. Season with olive oil, pepper, and salt.
  3. Bake for 15 minutes. Set aside.
  4. Trim asparagus and cut into pieces diagonally. Season with olive oil, pepper, and salt. Spread evenly on the baking tray next to the sweet potatoes.
  5. Season chicken with pepper and salt. Place on top of the veggies.
  6. Bake for 15 minutes or until the internal temperature of the chicken reaches 165˚F (75˚C).
  7. While chicken is baking, reduce balsamic vinegar, white wine vinegar, olive oil, lemon juice, garlic, pepper, and salt in a small saucepan for 5-7 minutes until the sauce slightly thickens.
  8. Distribute veggies and chicken into four containers.
  9. Pour the sauce reduction onto the chicken.
  10. Can be refrigerated up to 4 days.

Watch the recipe video here:

Lunch Meal Prep 5 Ways

Here's 5 ways you can meal prep the healthy way for lunch time ?!FULL RECIPES: http://bzfd.it/2i72hM8FIND THEM IN THE TASTY APP: http://tstyapp.com/m/hqSR4kE7BF

Posted by Proper Tasty on Tuesday, August 22, 2017

Lasagna

Lasagna Party Ring

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Lasagna Party Ring
Move over, chips and salsa.
Author:
Cuisine: Italian
Recipe type: Lasagna
Ingredients
  • 3 tablespoons canola oil
  • ½ onion, diced
  • 4 cloves garlic, minced
  • ¾ pound ground beef, 80:20 ratio of lean to fat
  • ¾ pound ground sweet Italian sausage
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 28 ounces tomato sauce
  • 15 ounces ricotta
  • ½ cup shredded Parmesan
  • ¼ cup basil,chopped
  • 1 egg
  • 18-20 cooked lasagna noodles
  • 2 cups shredded mozzarella
  • ½ cup marinara sauce, to serve
Instructions
  1. Preheat oven to 375°F (190°C).
  2. In a large pot over high heat, add oil, onions, and garlic, and cook until they begin to brown, stirring occasionally.
  3. Add the beef, sausage, salt, and pepper, cooking until all of the moisture has evaporated and the meat is starting to brown on the edges, breaking the meat up as you stir.
  4. Add the tomato sauce, then reduce heat to a simmer, cooking the sauce down until the mixture becomes extremely thick, almost paste-like. Remove from heat and set aside.
  5. In a bowl, combine the ricotta, Parmesan, basil, and egg, mixing until smooth. Set aside.
  6. Slice 6 of the lasagna noodles in half. These will serve as the layers in between the meat and the cheese mixture.
  7. Spray a bundt pan with nonstick cooking spray, then lay about 10-12 noodles into the bottom of the pan, fanning them out in an overlapping pattern. One end of the noodles should be just as tall as the center of the pan, and the other end of the noodles should hang over the sides of the pan.
  8. Sprinkle half of the mozzarella into the bottom of the pan on top of the noodles. This will help bind the noodles together when cooked.
  9. Spread half of the meat mixture evenly in a ring over the top of the mozzarella, then lay half of the cut noodle pieces over the top to create a noodle layer. 10. Spread all of the ricotta mixture over the noodles in an even ring, then layer with the rest of the noodles and the rest of the meat sauce.
  10. Fold the edges of the lasagna noodles hanging over the sides of the pan back towards the center, creating another overlapping pattern.
  11. Sprinkle the rest of the mozzarella evenly on top.
  12. Bake for approximately 45 minutes, or until the cheese is a deep golden brown.
  13. Cool for about an hour, then carefully invert the ring onto a cutting board.
  14. Slice the ring, then top with any extra Parmesan and basil.
  15. Place a small bowl filled with marinara at the center of the ring, for dipping.
  16. Serve!
Nutrition Information
Serving size: #servesize#

Watch the recipe video here:

Lasagna Party Ring

Here's a new way to enjoy Lasagna! FULL RECIPE: http://bzfd.it/2ib9I4PBUY THE TASTY ONE TOP: http://bit.ly/2vLAdTu

Posted by Proper Tasty on Saturday, August 26, 2017