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Lemon Garlic Butter Chicken Thighs with Asparagus

Mmmm! Found this delightful recipe on a friend’s timeline and had to share! Enjoy for Sunday dinner!

Lemon Garlic Butter Chicken Thighs with Asparagus is a super easy ‘throw-together’ recipe. Made with only a handful of uncomplicated ingredients!

Ingredients
6 bone in, skin on or off chicken thighs
Pinch of salt to season
Cracked black pepper
2 teaspoons dried Thyme (or your herbs of choice)
1 tablespoon olive oil
2 tablespoons unsalted butter
6 cloves garlic, crushed (or 1 1/2 tablespoons minced garlic)
Juice of 1 lemon (about 1/3 cup fresh squeezed lemon juice)
1 lemon, thinly sliced
5 fresh thyme sprigs
2-3 bunches of asparagus (about 24 spears), woody ends removed

Instructions
Preheat your oven to 200°C | 400° F. Season chicken thighs with salt, pepper and dried thyme.
Heat a large (34 cm or 13-14 inch) cast iron skillet (or heavy based oven-proof pan), over medium-high heat. When the skillet (or pan) is hot, add the oil. Sear the thighs, skin-side down, until skin is golden and crisp (about 4-5 minutes). Flip chicken and sear on the other side for a further 5 minutes.
Melt the butter in the pan. Add the garlic until fragrant (about 30 seconds). Pour in the lemon juice, and sprinkle over fresh thyme leaves from 2 sprigs. Place another 2 sprigs around the chicken.

Transfer skillet (or pan), to the oven and cook for 25-30 minutes, or until completely cooked through. Add the asparagus spears to the pan during the last 12 minutes of cook time.
Garnish with lemon slices and leaves from the remaining sprig of thyme. Serve immediately.

Recipe Notes
*If you don’t have a cast iron pan, don’t worry! Cook the chicken in a shallow casserole dish, dutch oven or oven safe pan. If you don’t own a heavy-based or oven safe pan, then cook in a normal pan, searing in batches if you need too depending on the size of your chicken thighs and the size of your pan. Then transfer chicken to a baking dish and continue cooking, following the recipe from there, until done. If you don’t want to sear your chicken first, simply place the seasoned thighs into a baking dish, add in all of the ingredients (lemon juice, fresh thyme leaves, garlic, etc), and bake for 40-45 minutes, or until cooked through. Add the asparagus on the last 12-15 minutes of cooking time. Then, broil for a further 5-10 minutes for a crispier skinned chicken.

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Italian Drip Beef

Who doesn’t love a delicious roast beef dinner? A great meal for a Sunday dinner or special occasion! But have you every thought of taking your roast beef dinner one step further? Am sure you have had hot roast beef sandwiches, or reheated the roast beef with the gravy? I found a delicious alternate way to serve a tasty dish – Italian Drip Beef!

Many years ago when I worked a the Holiday Inn in my city, often I would be the night / evening staff working in housekeeping. And with our meals we would get a discount from the menu. And when I ordered my dinner meal, I would quite often chose the Italian Drip Beef! It was so mouthwatering, I tried for years to see if I could duplicate the recipe with no prevail.

Then a few years ago, I came across the Italian Drip Beef recipe! And boy, is it a close second. When I prepare a beef chuck roast, I sometimes set aside some just for the Drip Beef sandwich! So delicious, I had to share! Enjoy!

Prep Time: 5 Minutes Cook Time: 6 Hours Difficulty: Easy Servings: 10

Ingredients


1 whole Beef Chuck Roast, 2.5 To 4 Pounds
1 can Beef Consomme Or Beef Broth
3 Tablespoons (heaping) Italian Seasoning (I used an Italian Dressing packet)
Rosemary, Thyme, Other Spices (optional)
1 teaspoon Salt
1/4 cup Water
1/2 jar (16 Oz) Pepperoncini Peppers, With Juice
1/4 cup Butter
1 whole Large Onion, Sliced Thick
3 cloves Garlic, Peeled
1/2 cup Soy Sauce
Cheese (I used Provolone)
Buttered, Toasted Deli Rolls

Preparation Instructions


Set chuck roast on top of the onions.
Add all remaining ingredients. You only need about 15 or so pepperoncinis, along with half the juice of a 16 ounce jar.

Cover and bake in a 275 degree oven* OR a Crock Pot on Low for 5 to 6 hours
until meat is fork-tender and falling apart. **If meat is not yet tender, return to oven/crock for 30 minute intervals till it’s tender!**

Remove from oven. With two forks, completely shred all meat, leaving no large chunks behind. Serve immediately, or keep warm over a simmer on the stove.
May make the day before, then store in the refrigerator. Remove the hardened fat from the top before reheating.Serve on buttered, toasted rolls. Top with cheese and melt under the broiler if desired. Serve with juices from the pot.

***WARNING*** ***HEAVEN ON A PLATE***

Compliments of Sara’s Kitchen

Copyright © 2019 | Katharine | KJensifyme Healthy | , All rights reserved. Health-Fitness and Nutrition Our mailing address is:kjensify56.sbc@gmail.com

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Sour Cream Pork Chops

 
How many of you every thought of pork chops as the other white meat?  More and more people are shying away from the red meats such as beef.
 
The best pork is the Tenderloin pork as it is lean and not a lot of fat on it.  Tenderloin pork makes a tasty meal when cut up in serving size chops!  you can dress your Tenderloin Pork Chops up with many different ways!  Today I am sharing a particularly delicious recipe I found 3 years ago on Allrecipes.com.
 
Sour Cream Pork Chops can be served with noodles, rice, and or vegetables.  For those of you who are more healthier conscious, can serve this with cauliflower rice or Quinoa.  Or even spaghetti squash would be a tasty side dish!  Served with a side of your favourite vegetable, voila, you have a meal your whole family would enjoy! And because this is a meal you cook in the slow cooker, you can prepare it at night and have it ready to turn on in the morning!  And it will cook while you are at work or play!   Enjoy!


Ingredients

6 pork chops

salt and pepper to taste
garlic powder to taste
1/2 cup all-purpose flour
1 large onion, sliced
1/4 inch thick
2 cubes chicken bouillon
2 cups boiling water
2 tablespoons all-purpose flour
1 (8 ounce) container sour cream


Directions


Prep 15 m | Cook 8 h 30 m | Ready In 8 h 45 m
Season pork chops with salt, pepper, and garlic powder, and then dredge in 1/2 cup flour. In a skillet over medium heat, lightly brown chops in a small amount of oil.
Place chops in slow cooker, and top with onion slices. Dissolve bouillon cubes in boiling water and pour over chops. Cover, and cook on Low 7 to 8 hours.
Preheat oven to 200 degrees F (95 degrees C).
After the chops have cooked, transfer chops to the oven to keep warm. Be careful, the chops are so tender they will fall apart. In a small bowl, blend 2 tablespoons flour with the sour cream; mix into meat juices. Turn slow cooker to High for 15 to 30 minutes, or until sauce is slightly thickened. Serve sauce over pork chops.
Found on Allrecipes.com

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Here is a great tasting roast that is so easy! Low carb too!!! 🙂 Found this tasty recipe on a friend’s page, have to try it! Enjoy!

3 Envelope Roast
Ingredients:
3 pound beef roast such as chuck roast
1 envelope of dry Italian salad dressing mix
1 envelope of dry ranch salad dressing mix
1 envelope of dry brown gravy mix
2 cups water
1 medium onion diced
Instructions :
Put the water in a measuring cup that is larger then the amount of water you are using. Now add and mix all three envelopes to the water. Mix until blended completely.
Brown the roast (if desired). Add the meat to your slow cooker. Pour the water, salad dressing mixture over the roast. Add onion on top of the roast. In the slow cooker cook it on high for about 4 hours on low about 8 hours.
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Health-Fitness and Nutrition
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Keto Buttered Chicken | Katharine | KJensifyme Healthy |

Enjoy this delicious recipe from Keto Connect!
Delicious buttered Chicken done Keto, Indian Style! Yummy! Great way to start off the weekend! Enjoy!

#ketocooking #Indiadelightsincooking #healthyeating #kjensifymehealthy

https://www.ketoconnect.net/keto-butter-chicken/

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Keto Buttered Chicken | Katharine | KJensifyme Healthy |

Enjoy this delicious recipe from Keto Connect!
Delicious buttered Chicken done Keto, Indian Style! Yummy! Great way to start off the weekend! Enjoy!

#ketocooking #Indiadelightsincooking #healthyeating #kjensifymehealthy

https://www.ketoconnect.net/keto-butter-chicken/

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Granny’s” Salisbury Steak
😍❤😍❤😍❤😍❤😍
Healthy, easy Salisbury Steak your whole family will love! I love Salisbury Steak! It’s so easy to make and can goes with noodles, rice or potatoes.
To make your Salisbury Steak even more healthier, you can serve Cauliflower rice, mashed Cauliflower, Sweet potatoes or any of your favourite vegetable! Try it today! Enjoy!
1 ½ lbs ground beef
1 cup chopped onion
½ cup cooked rice
¼ tsp black pepper
1 egg
1 ¾ cups sliced fresh mushrooms
2 Tbsp Worcestershire sauce
½ tsp salt
3 cups beef broth
3 Tbsp water
2 Tbsp cornstarch
Combine ground beef, onions, rice, black pepper and egg; divide into six equal portions. Shape each into a 1 inch thick patty. Coat a skillet with cooking oil and cook patties for 5 minutes on each side. Remove from skillet; keep warm.
Add mushrooms to the skillet and cook for three minutes. Add Worcestershire sauce, salt and beef broth; cook for another ten minutes.
Return patties to the skillet, cover and simmer for 15 minutes. Remove the patties to a platter; keep warm. Combine water and cornstarch; add to broth mixture, stirring well. Bring to a boil then cook ONE minute more. Serve over patties.
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T

his Chicken is TO DIE FOR!!!

A delicious, mouth watering Chicken Recipe your whole family will love! Enjoy!
MELT IN YOUR MOUTH CHICKEN

1/2 cup parmesan cheese
1 cup plain Greek yogurt (can use low-fat)
1 tsp garlic powder
1 1/2 tsp seasoning salt
1/2 tsp pepper

Spread mixture over chicken breasts, bake at 375 degrees for 45 minutes.

Absolutely Delish! source: justapinch.com

Check out my KJENSIFYME Healthy Support / Recipes Group for Healthy Recipes!

Copyright © 2018 KJensifyme Healthy | Katharine, All rights reserved.
Health-Fitness and Nutrition
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Orange Shrimp and Broccoli with Garlic Sesame
Fried Rice
Found this delicious recipe on a friend’s timeline!   Looks yummy!   Enjoy!
Shrimp and broccoli in a sweet and tangy orange sauce, served with garlic sesame fried rice.  Alternates to rice.. can use:
  • Red Or White Quinoa. …
  • Cauliflower Rice. …
  • Broccoli Rice. …
  • Brown Rice. …
  • Barley. …
  • Couscous. …
  • Farro.
Orange Shrimp and Broccoli with Garlic Sesame Fried Rice
Ingredients
For the shrimp & broccoli:
1 1/2 pounds large shrimp
3 cups broccoli florets
2 teaspoons of vegetable oil
1 cup of orange juice
2 tablespoons of soy sauce
1 1/2 tablespoons of granulated sugar
1 teaspoon corn starch
salt and pepper to taste
2 tablespoons of sliced green onions
2 teaspoons of sesame seeds
For the fried rice:
2 cups Mahatma Jasmine Rice
1 tablespoon minced garlic
1 tablespoon sesame oil
2 tablespoons of sesame seeds
1 teaspoon vegetable oil
salt
Instructions
1. In a medium pot, place 3 cups of water and 1 and 1/4 teaspoons of salt. Bring the water to a boil, then add 2 cups
of Mahatma Jasmine Rice. Bring the water back to a boil then turn the heat to low, cover the pot and let it
simmer for 15 minutes. Remove the cover and fluff the rice with a fork.
2. While the rice is cooking, heat a large pan over medium high. Add the broccoli to the pan along with 2
tablespoons of water; cook for 3-5 minutes or until broccoli is tender.
3. Season the broccoli with salt and pepper to taste and then remove it from the pan and set aside.
4. Wipe out the pan with a paper towel and return it to medium high heat. Add the 2 teaspoons of vegetable oil;
after the oil is hot add the shrimp in a single layer and season to taste with salt and pepper.
5. Cook the shrimp for 2-3 minutes per side or until pink and opaque. Remove the shrimp from the pan and set
aside.
6. Wipe out the pan with a paper towel and add the orange juice, soy sauce and sugar. Bring to a boil and cook until
the mixture has reduced by half and is starting to turn syrupy.
7. Mix 1 teaspoon of cornstarch with 2 teaspoons of cold water and add the mixture to the pan. Boil for 1-2 minutes
or until sauce has thickened. Pour the sauce over the shrimp and broccoli and cover with foil to keep warm.
8. To make the fried rice heat 1 teaspoon of vegetable oil in a large pan over medium heat. Add the garlic and cook
for 1 minute – be careful to not let the garlic burn. Add the rice, sesame oil and sesame seeds to the pan and cook, stirring often, for 5 minutes. Add salt and pepper to taste.
9. To serve: place the rice on a platter and top with the shrimp and broccoli mixture. Garnish with the sliced green
onions and 2 teaspoons of sesame seeds. Serve immediately.
Tasty recipes with Paleo…  Have you tried Pete’s Paleo Eats?
Today at 6:30 pm  I will be hosting a  FB Class – Topic GO PALEO!  Hope to see you there!

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 Health-Fitness and Nutrition
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Roasted Parmesan Rosemary Potatoes

“Delicious and crispy potatoes that smell wonderful. Great for any occasion and super easy!”   via Allrecipes.com
Rosemary Garlic potatoes
Ingredients
Prep  15 m  | Cook 40 m  | Ready In 55 m | 4 servings | 234 cals
1 1/2 pounds new potatoes, cut into 1-inch pieces
3 tablespoons extra-virgin olive oil
2 tablespoons grated Parmesan cheese
1 tablespoon chopped fresh rosemary
1 tablespoon chopped garlic or tsp garlic powder
salt and ground black pepper to taste
Directions
  1. Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
  2. Mix potatoes, olive oil, Parmesan cheese, and rosemary in a bowl. Season with salt and pepper. Spread potato mixture over prepared baking sheet.
  3. Bake in preheated oven until potatoes are golden brown and tender, stirring once, about 40 minutes.
Tip
Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
19 Fatburning Holiday FavoritesP.S.  Be sure to get our latest for healthy Nutrition:   19 Fat-Burning Holiday Favorites (enjoy these today)
To Your Health and Wellness
Katharine
KJensifyme Healthy  | Katharine

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 Health-Fitness and Nutrition
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