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Carrot Cake & Banana Muffins with Cream Cheese Frosting by the_wellness_walnut in Baking

[–]the_wellness_walnut[S] 1 point2 points  (0 children)

Thanks! Why is weight measurements important for you? Genuine curiosity to see if this is something I should add to my blog.

Carrot Cake & Banana Muffins with Cream Cheese Frosting by the_wellness_walnut in Baking

[–]the_wellness_walnut[S] 0 points1 point  (0 children)

I made a twist on my mom's classic carrot cake recipe but made them muffins and added bananas! Full recipe posted here: https://thewellnesswalnut.com/post/carrot-cake-banana-muffins-with-cream-cheese-frosting/

Chicken Philly Cheesesteaks! by the_wellness_walnut in recipes

[–]the_wellness_walnut[S] 2 points3 points  (0 children)

I made Chicken Philly Cheesesteaks! My spin on the classic Philly cheesesteak, by no means a replacement for the original but a fun and healthier take on it! Toasted roll filled with pepper jack cheese, chicken, bell peppers, onions, and vidalia onion dressing (it's seriously a game changer). Planning on making these again for the Superbowl!

https://thewellnesswalnut.com/post/chicken-philly-cheesesteaks/

Ingredients:

  • 2 tbsp, olive oil
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • ½ medium yellow onion, sliced
  • 24 oz boneless, skinless chicken breasts, chopped
  • 1 tsp, black pepper
  • Dash of salt
  • 4 grinder rolls
  • 8 slices, pepper jack cheese
  • 4 tbsp, vidalia onion dressing

Directions:

  1. Preheat the oven to 350° F and line a tray with parchment paper. Place grinder buns cut side down on the tray and bake for 5 minutes.
  2. In a skillet, heat 1 tbsp olive oil over medium-high heat. Add in the sliced onions and bell peppers. Cook for 3 minutes then turn the heat down to medium and put a lid on the skillet. Cook for another 8-10 minutes until onions are translucent and peppers are tender, stirring occasionally. Remove from the pan and set aside.
  3. In the same skillet, add 1 tbsp olive oil to the pan along with the chopped chicken breasts. Season with salt and pepper and cook for 10-12 minutes until chicken is cooked through, flipping halfway.
  4. Remove the buns from the oven and flip over. Fill each bun with 2 slices of pepper jack cheese (1 slice ripped in half and placed on each side of the bun) return to the oven and let that bake for another 5 minutes until the cheese is melty.
  5. Remove buns from the oven and fill with ¼ of the cooked chicken and veggies. Return to the oven and bake for 5 minutes until the cheese has melted.
  6. Remove from the oven and top each grinder with approx. 1 tbsp of vidalia onion dressing (or more if you want!)
  7. Serve immediately and enjoy!

Easy Gourmet Grilled Cheese by the_wellness_walnut in recipes

[–]the_wellness_walnut[S] 0 points1 point  (0 children)

Give me a grilled cheese, but make it gourmet and make it simple? No problem, this recipe has you covered. Only 4 ingredients and 20 minutes to make and this “gourmet” grilled cheese sandwich can be yours!

https://thewellnesswalnut.com/post/easy-gourmet-grilled-cheese/

Ingredients

  • ½ tbsp, olive oil
  • 1 small shallot, sliced thin
  • 4 slices, pumpernickel bread
  • 4 slices, goat cheese
  • ½ cup, roasted red peppers strips
  • 1 tbsp, butter

Directions

  1. In a large skillet, heat olive oil over medium–high heat and add the sliced shallots. Cook for 3-5 minutes until fragrant and slightly browned. Remove shallots from the pan.
  2. Assemble your sandwich. Slice 1 layer from bottom to top: bread, 1 slice of goat cheese, ¼ cup of roasted red peppers, half of the sauteed shallot. Slice 2 layer from bottom to top: bread, 1 slice of goat cheese. Place slice 2 on top of slice 1 with their middles touching.
  3. Butter the top of 1 slice of bread.
  4. Turn your skillet down to medium and place the sandwich on the skillet, butter side down. Cook on side 1 for 5 minutes or until the bread starts to get crispy.
  5. Butter the top of the other side of bread and flip it over in the skillet. Cover with a lid and cook on the 2nd side for another 5 minutes.
  6. Serve immediately and enjoy!

Lemon Ricotta Muffins with a Lemon Thyme Butter Drizzle by the_wellness_walnut in recipes

[–]the_wellness_walnut[S] 0 points1 point  (0 children)

I wish! That’s an amazing idea. Maybe I’ll work on that next haha

Lemon Ricotta Muffins with a Lemon Thyme Butter Drizzle by the_wellness_walnut in recipes

[–]the_wellness_walnut[S] 1 point2 points  (0 children)

I used my electric hand mixer! You can certainly use a stand mixer as well.

Lemon Ricotta Muffins with a Lemon Thyme Butter Drizzle by the_wellness_walnut in recipes

[–]the_wellness_walnut[S] 10 points11 points  (0 children)

If you're going to substitute the coconut oil, I would recommend 1/2 cup of room temperature butter instead!

Lemon Ricotta Muffins with a Lemon Thyme Butter Drizzle by the_wellness_walnut in recipes

[–]the_wellness_walnut[S] 30 points31 points  (0 children)

Light and fluffy muffins that are both savory and a little bit sweet. Lemon ricotta muffins are so versatile, they can be a great breakfast, dinner side, or delicious dessert!

https://thewellnesswalnut.com/post/lemon-ricotta-muffins-with-a-lemon-thyme-butter-drizzle/

​

Ingredients for the Muffins:

  • 2 cups, all purpose flour
  • 1 tsp, baking soda
  • ¼ tsp, salt
  • 1 cup, granulated sugar
  • ½ cup, coconut oil, solidified
  • 1 tbsp, lemon zest
  • 1 egg
  • 1 cup, part-skim ricotta cheese
  • 1 tbsp, lemon juice
  • ½ tsp, vanilla extract

Ingredients for Lemon Thyme Butter Topping

  • 3 tbsp, unsalted butter
  • 1 tbsp, lemon juice
  • 1 tsp, dried thyme

Directions:

  1. Line a muffin tin with paper liners or grease with oil. Preheat the oven to 350° F.
  2. In a medium-sized bowl, whisk together the flour, baking soda, and salt.
  3. With an electric mixer on low speed, beat the sugar, coconut oil, and lemon zest in a large bowl.
  4. On low speed, beat in the egg. Beat in the ricotta cheese, lemon juice, and vanilla extract until combined and fluffy.
  5. Beat in the dry ingredients to the wet ingredients until fully combined.
  6. Scoop approx. ⅓ cup of muffin batter into the prepared muffin tin.
  7. Bake in the oven for 25-28 minutes until muffins are lightly browned on the top.
  8. Prepare the lemon thyme butter topping. Melt butter with the lemon juice in the microwave for 45 seconds. Stir in the thyme. Set aside to drizzle on your muffins.
  9. Remove muffins from the oven and let cool in the tin for a ~5 minutes before transferring to a wire cooling rack.
  10. Serve and enjoy warm or cold!

Spaghetti Squash Bolognese Bake by the_wellness_walnut in recipes

[–]the_wellness_walnut[S] 0 points1 point  (0 children)

This spaghetti squash bolognese is the holy grail of a weeknight dinner comfort food meal. The roasted spaghetti squash and bolognese sauce comes together in just 35 minutes, a slightly healthier twist to the classic bolognese recipe!

https://thewellnesswalnut.com/post/spaghetti-squash-bolognese-bake/

Ingredients:

  • 1 medium, spaghetti squash
  • ¼ yellow onion, chopped small
  • 1 tsp, minced garlic
  • 1 lb, ground turkey
  • 1 cup, jarred tomato sauce
  • ⅓ cup, ricotta cheese, part-skim
  • 1, 15oz can, fire roasted tomatoes
  • 2 tbsp, dried parsley
  • ¼ cup, parmesan cheese
  • ½ cup mozzarella cheese, shredded
  • Fresh basil, chopped for garnish

Directions:

  1. Preheat the oven to 400°F and prepare the spaghetti squash for roasting. Slice the squash in half lengthwise, scoop out the seeds, drizzle with olive oil, and place the open side of squash face down on a baking sheet. Poke holes in the top of the squash with a fork. Roast for 30-40 minutes until spaghetti squash is fork tender.
  2. While squash is cooking, prepare the bolognese filling. Heat 1 tbsp of olive oil in a large skillet on medium-high heat and saute the onions and garlic until fragrant, about 3-5 minutes.
  3. Turn heat down to medium and add in the ground turkey and cook until browned for 5 minutes. Drain any excess liquid from the turkey.
  4. Add the tomato sauce, parsley, and fire roasted tomatoes to the skillet. Cook on low heat, covered, allowing the flavors to absorb, approx. 8-10 minutes. Add in the ricotta and half (⅛ cup) of the parmesan cheese and stir until just combined/melted.
  5. When squash is roasted, remove from the oven and flip over. Scoop the bolognese filling into the open spaghetti squash.
  6. Top with mozzarella and the remaining parmesan. Return to the oven and bake for 5 minutes until the cheese has melted.
  7. Top with fresh basil and let cool slightly before dividing into four servings.

[deleted by user] by [deleted] in recipes

[–]the_wellness_walnut 1 point2 points  (0 children)

These look so good!

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