Recipe found on My Fresh Bite Facebook page

Chicken enchiladas stuffed bell peppers!

Ingredients:
1 cup cooked, shredded chicken (rotisserie chicken is great)
1/2 cup black beans, rinsed and drained
1 zucchini, finely chopped
1 red pepper, finely chopped
1/2 cup salsa, verde is great
2/3 cup green enchilada sauce
1 cup shredded cheese
4 bell peppers

Directions:
1. Preheat oven to 375 degrees
2. Remove tops and inside of the bell peppers. Place bell peppers upright in a glass dish.
3. in a large bowl, combine the chicken with the salsa, black beans, red peppers, and zucchini. Add 1/2 cup cheese and mix carefully.
4. Spoon chicken mixture into bell peppers
5. Top with other 1/2 cup of cheese and enchilada sauce.
6. Cover dish with foil and bake at 375 for 15-20 minutes.
7. Remove foil and bake for additional 5 minutes or until cheese melts.

Enjoy!

Cilantro Coconut Shrimp

Recipe found on Stir it up

Cilantro Coconut Shrimp Soup

 

Ingredients

• 1½ pound wild shrimp
• 1 onion, chopped
• 3-4 garlic cloves, minced or chopped
• 1 tbsp coconut oil
• 1 cup canned coconut milk
• 4 cups water
• ½ cup cilantro
• 1 14 oz. can diced tomatoes
• 1 lemon, juiced
• cayenne pepper, dash
• ½ tbsp sea salt
• scallions

Instructions

1. Peel your shrimp and cut them in half or thirds. I never understood why soups with shrimp only have like 3 pieces and they are such big bites.
2. Now chop up your onion, garlic and cilantro.
3. Next add your coconut oil to a medium pot and turn on high. Then add in the garlic and onions.
4. Once the onions start to become translucent add your coconut milk and shrimp and cook on medium.
5. Add your water, lemon juice, a dash of cayenne pepper, and salt. Let cook for about 10 minutes.
6. Then turn off and add your tomatoes, cilantro and scallions and it’s ready to eat.

Spinach Pie

Recipe found on Best Yummy Recipes

Sunny Spinach Pie

Ingredients:

Dough:

17 oz  of flour
1/3 cup of extra virgin olive oil
3/4 cup dry white wine
1 teaspoon salt

Filling:

12 oz  of boiled spinach
12 oz ricotta
1 egg
3 oz  of grated Parmesan
Salt and pepper
Bread crumbs

Instructions:

1-Place all dough ingredients in a stand mixer. Using the dough hook, knead until the dough is smooth and combined. Wrap in plastic while you make the filling.
2-To create the filling, mix the spinach with the ricotta.
Next, add your egg, Parmesan, and salt and pepper. Mix well. Set aside briefly.
3-Unwrap your dough from the plastic and divide it into two equal parts.
4-Using a rolling pin, roll out each dough ball to create two circles 30 cm in diameter each.
5-On your first circle, sprinkle breadcrumbs over-top to help absorb the moisture of the filling and to keep the dough dry.
6-Distribute the filling on the circle that was just sprinkled with breadcrumbs.
7-Place one large dollop at the center of the circle, and spread the remainder in a ring around the dough. See the picture below for reference.

8-Sprinkle the filling with grated Parmesan.
9-Now, cover with the second circle of dough.

10-Seal the edges with your hands, and then use a fork to press.
11-Place a small bowl in the middle of the pie and press lightly to make an indentation.

12-Cut the dough into pieces approximately 2 cm thick, keeping it attached at the center. See the photo for reference.

13-Twist each slice and continue until each slice is twisted.

14-Bake the spinach pie at 180°C for 30 minutes or until golden

Spinach stuffed Pasta shells

Recipe found on AllRecipes.com

INGREDIENTS:

32 jumbo pasta shells 2 cups ricotta cheese 2 (10 ounce) packages frozen chopped spinach, thawed and drained 1 cup grated Parmesan cheese

2 tablespoons fennel seed 2 teaspoons dried basil 4 cloves garlic, minced salt and pepper to taste 3 1/2 cups spaghetti sauce

DIRECTIONS:

1.	Preheat oven to 350 degrees F (175 degrees C).
2.	Bring a large pot of salted water to boil, gently place pasta shells in boiling water; bring water back to boil. Cook until noodles are just tender; drain well.
3.	Squeeze spinach dry. Combine spinach, ricotta, 1/3 cup Parmesan cheese, fennel, basil and garlic in a large mixing bowl. Season with salt and pepper; mix well.
4.	Spread 1/2 cup marinara sauce evenly over the bottom of a 9x13 inch baking dish.
5.	Fill each pasta shell with the spinach cheese mixture. Arrange the shells, filling side up in the baking dish. Spoon remaining marinara sauce over the shells. Sprinkle remaining Parmesan cheese on top of the shells.
6.	Cover the pan loosely with aluminum foil and bake in preheated oven until heated through; about 30 minutes.

Slushie Watermelon drink- alcoholic

Found on Svedka's Facebook Page


Get slushed.

2 parts SVEDKA Vodka
6 cups of seedless watermelon, chopped
½ oz simple syrup
½ tablespoon lemon juice

Combine ingredients into a blender with ½ cup ice.
Blend until smooth. Garnish with fresh watermelon slice.

Cream Cheese Pound Cake

Recipe Found on Pinterest 

Cream Cheese Pound Cake

1 1/2 cups butter, softened
1 8 oz package Cream cheese, softened
3 cups sugar
6 large eggs
1 1/2 tsp vanilla extract
3 cups all-purpose flour
1/8 tsp salt

Beat butter and cream cheese at medium speed with an electric mixer 2 minutes or until creamy. Gradually add sugar, beating 5 to 7 minutes. Add eggs, one at a time, beating just until yellow disappears. Add vanilla mixing well. Combine flour and salt, gradually add to butter mixture, beating at low speed just until blended after each addition. Pour batter into a greased and floured 10-inch tube pan. Fill a 2-cup, ovenproof measuring cup with water; place in oven with tube pan. This will help keep the cake moist. Bake at 300°F for 1 hour and 30 minutes or until a wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan, and cool completely on a wire rack.

Glaze-
1 cup powdered sugar
1/2 tsp vanilla
1 TBS milk, to consistency

Mix together till desired consistency is reached, but should be thin. Add more milk one teaspoon at a time to get the thinness you want. Drizzle over cooled cake.

Kahlúa Dulce de Leche Milkshake!

Recipe found on Kahlua Facebook page

Boozy brunch? Sounds like the perfect occasion for an adult milkshake to us! Try whipping up one of our favorite recipes this time: the Kahlúa Dulce de Leche Milkshake!

Ingredients:
2 ounces KAHLÚA
1/2 ounce dulce de leche
1/3 ounce milk
3 cups vanilla ice cream
1 teaspoon vanilla extract
1 teaspoon cinnamon
2-4 churros for garnish (optional)

Instructions:
Combine all ingredients in a blender and mix until smooth. Garnish with churros if desired. Makes 2, 12 ounce servings