xiaoxl/recipe_data huggingface dataset:
Pumpkin-Cream Cheese Mini Loaves
Category: bread
By sladeslady

A very unique and moist pumpkin bread. Our family loves these mini loaves. Great for anytime snacks.

Ingredients:
2 cups canned pumpkin
3  eggs
1 ½ cups all-purpose flour
¾ cup brown sugar
½ cup white sugar
2 teaspoons pumpkin pie spice
1 teaspoon baking soda
1 (8 ounce) package cream cheese, softened to room temperature
4 tablespoons white sugar
1  egg
2 teaspoons all-purpose flour

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease 8 mini loaf pans. Combine pumpkin and eggs in the bowl of a stand mixer and mix until smooth. Whisk flour, brown sugar, white sugar, pumpkin spice, and baking soda together in a medium-sized bowl. Pour into pumpkin mixture and mix until just smooth. Set aside. Combine cream cheese, sugar, egg, and flour in a bowl and mix filling until smooth. Pour or spoon 1/2 of the pumpkin bread mixture evenly into the bottom of each prepared mini loaf pan. Divide cream cheese mixture evenly between each pan and smooth out. Pour remaining bread mixture over each cream cheese section. Bake in the preheated oven until a toothpick inserted into the centers comes out clean, 25 to 30 minutes. Let stand for 10 to 15 minutes before serving.

Prep time: 20 mins
Cook time: 25 mins
Total time: 55 mins
Yields: 8 mini loaves

Calories: 367.6
Fat: 12.7 g
Saturated fat: 7.1 g
Carbohydrates: 56.6 g
Sugars: 34.3 g
Dietary fiber: 2.5 g
Protein: 8.5 g
Cholesterol: 123.8 mg
Sodium: 427.3 mg
Blueberry Cheesecake Crescent Rolls


Ingredients:
cream cheese, sugar, vanilla, blueberries, flour, butter, sugar

Directions:
Unroll crescent dough; separate into 8 triangles on a baking sheet lined with parchment paper.
In a small mixing bowl, combine cream cheese, 2 Tbsp. sugar, and 1 teaspoons vanilla. Mix until smooth.
Fold in blueberries.
Fill each crescent triangle with approximately ¼ cup filling. My note: (you may want to measure out 8 servings of this mixture in a separate dish so you don't run out.  If needed add extra blueberries to make 8 separate fillings for the rolls].
Fill each crescent triangle with approximately ¼ cup filling.
Tuck edges to seal. My note: Gently form them into rectangles.
In a separate bowl, combine flour, 2 Tbsp. butter, and 2 Tbsp. sugar. Mix until crumbly.
Divide evenly among crescent rolls and sprinkle on top of each roll.
Bake at 375 degrees for 12-15 minutes or until light golden brown. Check the bottoms at 9 minutes and watch carefully.
Snickerdoodle Cheesecake
Category: uncategorized
By Jasmine

This cheesecake is silky, smooth, and slightly tangy with a cinnamon shortbread crust. Sprinkling the cinnamon-sugar mixture on top towards the end of bake time will have your kitchen smelling like cinnamon--guests won't know if you're baking a cheesecake or snickerdoodle cookies.

Ingredients:
1 ¾ cups crushed shortbread cookies
4 tablespoons unsalted butter, melted
1 tablespoon white sugar
2 teaspoons ground cinnamon
2 tablespoons white sugar
2 ½ teaspoons ground cinnamon, divided
3 (8 ounce) packages cream cheese, at room temperature
1 cup white sugar
½ cup sour cream
2 teaspoons vanilla extract
½ teaspoon kosher salt
3 large eggs

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Stir crushed shortbread cookies, melted butter, sugar, and cinnamon for crust together in a medium bowl. Press crumb mixture firmly onto the bottom of a 9-inch springform pan. Bake in the preheated oven until edges begin to brown and cinnamon is aromatic, 10 to 12 minutes. Let cool on a wire rack for 1 hour. Reduce the oven temperature to 300 degrees F (150 degrees C). Stir 2 tablespoons sugar and 1 1/2 teaspoon cinnamon for filling together in a small bowl. Set aside. Beat cream cheese, 1 cup sugar, and sour cream together in the bowl of a stand mixer fitted with a paddle attachment until fluffy, about 3 minutes, scraping down sides of bowl as needed. Add vanilla, remaining 1 teaspoon cinnamon, and salt; continue beating just until combined. Add eggs, one at a time, beating on low just until incorporated, about 1 minute; do not overbeat. Wrap foil loosely around the bottom and up the sides of the springform pan. Pour the cheesecake batter into the cooled crust and set it in a large baking dish or roasting pan. Pour hot water into the roasting pan to reach halfway up the sides of the springform pan. Bake on the middle rack of the preheated oven for 60 minutes. Without removing the roasting rack from the oven, carefully slide the oven rack out enough so you can evenly sprinkle cinnamon-sugar mixture over the top of the cheesecake. Carefully slide the oven rack back into the oven and continue baking until the filling is set around the edges and slightly wobbly in center, 10 to 15 minutes more. Carefully remove from oven. Lift springform pan from roasting pan and place on a wire rack. Let cool to room temperature, about 2 hours. Remove and discard foil from springform pan and place cheesecake in the refrigerator to chill for at least 4 hours or overnight. Run a hot knife or offset spatula around rim of pan to loosen cake. Remove sides of springform pan. Slice and serve.

Prep time: 30 mins
Cook time: 1 hr 20 mins
Total time: 8 hrs 50 mins
Yields: 1 9-inch cheesecake

Calories: 617.5
Fat: 41.5 g
Saturated fat: 22.1 g
Carbohydrates: 52.7 g
Sugars: 30.1 g
Dietary fiber: 1.3 g
Protein: 9.8 g
Cholesterol: 154.9 mg
Sodium: 503.4 mg
Zucchini Brownies
Category: fruits-and-vegetables
By Marian

Moist chocolate brownies with frosting!

Ingredients:
½ cup vegetable oil
1 ½ cups white sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
½ cup unsweetened cocoa powder
1 ½ teaspoons baking soda
1 teaspoon salt
2 cups shredded zucchini
½ cup chopped walnuts
6 tablespoons unsweetened cocoa powder
¼ cup margarine
2 cups confectioners' sugar
¼ cup milk
½ teaspoon vanilla extract

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan. In a large bowl, mix together the oil, sugar and 2 teaspoons vanilla until well blended. Combine the flour, 1/2 cup cocoa, baking soda  and salt; stir into the sugar mixture. Fold in the zucchini and walnuts. Spread evenly into the prepared pan. Bake for 25 to 30 minutes in the preheated oven, until brownies spring back when gently touched. Make frosting while brownies cool. Melt together the 6 tablespoons of cocoa and margarine; set aside to cool. Meanwhile, blend together the confectioners' sugar, milk and 1/2 teaspoon vanilla. Stir in the cocoa mixture. Spread over cooled brownies before cutting into squares.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 1 - 9x13 inch pan

Calories: 209.2
Fat: 8.6 g
Saturated fat: 1.5 g
Carbohydrates: 32.9 g
Sugars: 22.8 g
Dietary fiber: 1.6 g
Protein: 2.3 g
Cholesterol: 0.2 mg
Sodium: 199.9 mg
Hungarian Potato Soup


Ingredients:
butter, onion, potatoes, water, salt, flour, sweet Hungarian paprika, milk, sour cream

Directions:
In the butter sauté the onion until translucent., Add the potatoes, water, and salt., Cover, bring to a boil and cook for 15 minute., until the potatoes are tender., Blend the flour, paprika and sour cream until smooth., Stir this mixture into the potato mixture., Slowly add the milk, Stirring constantly., Season to taste.
Skinny Banana Bread
Category: breakfast-and-brunch
By Alena Natalia

This delicious and moist banana bread is low in fat, high in vitamins, high in fiber, and all around good for you. A huge hit among my health conscious friends and family! Feel free to add chocolate chips, raisins, or other nuts.

Ingredients:
1 ¾ cups whole wheat flour
3 teaspoons baking powder
2 teaspoons ground cinnamon
½ teaspoon baking soda
¼ teaspoon salt
¼ teaspoon ground nutmeg
3  mashed ripe bananas, or to taste
2  eggs
½ cup applesauce
⅓ cup brown sugar
3 tablespoons flaxseed meal
⅛ cup milk
½ tablespoon vanilla extract
½ cup chopped walnuts  (Optional)

Directions:
Preheat the oven to 325 degrees F (165 degrees C). Grease two 4x8-inch loaf pans. Combine flour, baking powder, cinnamon, baking soda, salt, and nutmeg in a bowl. Combine bananas, eggs, applesauce, brown sugar, flaxseed meal, milk, and vanilla extract in a large bowl and mix until well combined. Gradually add flour mixture to the banana mixture, stirring until uniform. Add walnuts and mix lightly just until evenly distributed. Pour batter evenly into the prepared loaf pans. Bake in the preheated oven until a toothpick inserted in the center comes out clean, 45 to 60 minutes. Remove loaves from oven and set aside to cool for 15 minutes. Remove loaves from pans and let cool about 5 minutes more before serving.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr 20 mins
Yields: 2 4x8-inch loaves

Calories: 127.2
Fat: 3.9 g
Saturated fat: 0.5 g
Carbohydrates: 21.5 g
Sugars: 8.3 g
Dietary fiber: 3 g
Protein: 3.6 g
Cholesterol: 20.6 mg
Sodium: 178.4 mg
Super Easy Yam Blueberry Delight


Ingredients:
sweet potatoes in syrup, walnuts, brown sugar, maraschino cherry

Directions:
Preheat oven to 350 degrees.
Combine pie filling and yams, and place in a casserole dish; cover and bake for 40-50 minutes.
Place walnuts on top; uncover and bake 10 minutes longer; remove from oven; garnish with brown sugar and cherries.
Vegan Apple Streusel Muffins


Ingredients:
granulated sugar, cinnamon, all-purpose flour, whole wheat flour, ground flax seeds, granulated sugar, baking powder, cinnamon, salt, apple, water, olive oil, unsweetened applesauce

Directions:
Preheat oven to 400°F.
In a small bowl stir together the first portion of cinnamon and sugar; set aside.
Mix the dry ingredients together in a large bowl.  Make a well in the centre and dump in the wet ingredients and chopped apples.  Stir until just mixed.
Spoon into lightly oiled muffin pan, and sprinkle with the reserved cinnamon sugar.
Bake for about 15 minutes, or until a toothpick inserted in the centre comes out clean.
Tortiera di Alici (Italian Baked Anchovies)
Category: world-cuisine
By Gabriella

Tortiera di alici or Alici in tortiera is a traditional Italian dish, typical of Naples where every family has its own version. Layers of fresh anchovies alternate with a mix of bread crumbs, capers, garlic, and parsley. You can add tomatoes to the mix, as well as olives or different herbs.

Ingredients:
1 pound fresh anchovies, rinsed
2 cups white vinegar
7 ounces dried bread crumbs
2 tablespoons capers, minced
2 tablespoons minced Italian parsley
2 cloves garlic, minced
2 tablespoons extra-virgin olive oil, or as needed

Directions:
Slice open the bottom of each anchovy and pull out the bone. Open each fillet as you would a book and arrange in the bottom of a shallow dish. Pour white vinegar on top. Marinate in the refrigerator for 2 hours. Drain and discard the vinegar. Preheat oven to 325 degrees F (165 degrees C). Brush a baking dish lightly with olive oil. Mix bread crumbs, capers, parsley, and garlic together in a bowl. Sprinkle some of the bread crumb mixture into the bottom of the baking dish. Arrange some anchovies in a single layer in the baking dish, still open like a book. Brush lightly with olive oil; cover with some of the bread crumb mixture. Repeat layers with remaining anchovies, olive oil, and bread crumb mixture. Bake in the preheated oven until top is crispy and lightly browned, about 20 minutes.

Prep time: 25 mins
Cook time: 20 mins
Total time: 2 hrs 45 mins
Yields: 4 servings

Calories: 411.7
Fat: 14.9 g
Saturated fat: 3 g
Carbohydrates: 36.5 g
Sugars: 3.1 g
Dietary fiber: 2.5 g
Protein: 30 g
Cholesterol: 68.1 mg
Sodium: 610 mg
Fettuccine Alfredo V
Category: world-cuisine
By Greg

The absolute best Alfredo sauce. You do not want to use a grated parmesan that you buy on a shelf.  When you cook with that type, your Alfredo goes from a sauce to a gooey mess.  You want to buy a very good and very hard parmesan in triangle form.  Also,  make sure the cream doesn't boil too much or there will not be enough liquid to make the Alfredo sauce smooth.

Ingredients:
10 ounces fettuccini pasta
½ cup butter
5 cloves garlic, chopped
1 cup heavy cream
1  egg yolk
2 cups freshly grated Parmesan cheese
2 tablespoons dried parsley

Directions:
Bring a large pot of lightly salted water to a boil. Add fettucine pasta and cook for 8 to 10 minutes or until al dente; drain. In a large skillet melt the butter and add the chopped garlic.  Cook on low for about 5 minutes, stirring often, making sure not to burn the garlic. Pour about a 1/4 cup of the heavy cream into a small bowl.  Add the egg yolk and beat together; put aside.  Pour the remaining cream into the frying pan.  Increase the heat to medium-high.   As the cream starts to boil, mix rapidly using a whisk.  Slowly add the cream/egg mixture.  You do not want the egg to curdle.  Continue whisking until well blended. Add 1 cup of the Parmesan cheese and continue to mix the cream.  Pour in the remaining Parmesan and the parsley, mix until smooth.  Immediately remove from stove. Serve over cooked pasta.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 4 servings

Calories: 854.3
Fat: 59.4 g
Saturated fat: 35.9 g
Carbohydrates: 55.9 g
Sugars: 2.9 g
Dietary fiber: 2.7 g
Protein: 27.2 g
Cholesterol: 230.9 mg
Sodium: 806.8 mg
Easy Braised Leeks


Ingredients:
leeks, olive oil, vegetable broth, kosher salt, ground black pepper

Directions:
Preheat the oven to 425°F.
Trim off the roots and dark green parts of the leeks. Slice the leeks in half lengthwise. Place the leeks in a large bowl of cold water, cut side down, and allow them to sit about 10 minutes, until the grit falls to the bottom of the bowl. Lift the leeks out of the bowl and change the water, rinsing the leeks again, checking between the folds to make sure all the grit is gone. Dry the leeks with a paper towel.
Spray a 9x13" baking dish with nonstick cooking spray. Set the leeks in the baking dish, cut side up. Brush with the olive oil. Roast 20 minutes, tossing halfway through to make sure they don't get too brown. Pour vegetable broth over the leeks. Roast another 10 minutes or until leeks are tender. Season with kosher salt and pepper. Serve immediately.
Curry Pasta - Pakistani Style
Category: world-cuisine
By Celestial

This recipe adds a whole new dimension to the thousands of ways that spaghetti can be served! This amazing dish is spicy, filling, and oh-so-tasty!

Ingredients:
¼ cup chickpea flour (besan)
4  red bell peppers, seeded and diced
3  fresh curry leaves
1 pound cubed skinless, boneless chicken
1 tablespoon ginger garlic paste
1 teaspoon ground turmeric
2 teaspoons hot paprika
¼ cup water
1 (2 ounce) package coconut milk powder
1 cup water
1 (16 ounce) package spaghetti
3  green chile peppers, sliced into thin rings
½ cup chopped fresh cilantro
1  lemon, cut into thin slices

Directions:
Heat a small skillet over medium heat. Add the chickpea flour and cook, stirring frequently, until the flour darkens slightly and smells fragrant, about five minutes. Remove the pan from the heat and pour the toasted chickpea flour into a bowl to cool. Heat a nonstick skillet over medium-high heat. Add the red bell peppers and curry leaves and cook for 2 minutes, stirring constantly. Mix in the cubed chicken and cook, stirring frequently, until no longer pink, about 5 minutes. Stir in the ginger-garlic paste and fry for 30 seconds. Combine the turmeric, cayenne pepper, and chickpea flour. Sprinkle the spice mixture over the chicken mixture and cook, stirring constantly, for 2 minutes. Pour in 1/4 cup of water to prevent the spices from sticking to the bottom of the pan. Dissolve the coconut powder in 1 cup of water. Pour it over the chicken mixture and reduce the heat to low. Stir the mixture occasionally while you prepare the pasta. Fill a large pot with well-salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the spaghetti, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink. Transfer the hot spaghetti to a serving bowl and pour the chicken mixture over the pasta. Garnish with sliced green chilies, cilantro, and lemon slices.

Prep time: 30 mins
Cook time: 20 mins
Total time: 50 mins
Yields: 4 servings

Calories: 725.4
Fat: 14.5 g
Saturated fat: 9 g
Carbohydrates: 104.7 g
Sugars: 10.2 g
Dietary fiber: 8.3 g
Protein: 41.8 g
Cholesterol: 58.5 mg
Sodium: 213 mg
Kelsandra's Pumpkin Cinnamon Rolls
Category: bread
By dpht3

I made these up for a friend who loves pumpkin. I looked at a few pumpkin pie recipes and tried to include some of the same ingredients. Here is the delicious result.

Ingredients:
¼ cup warm water (100 degrees F/38 degrees C)
1 (.25 ounce) package active dry yeast
1 (5 ounce) can evaporated milk
¾ cup white sugar
1 (15 ounce) can pumpkin
3 tablespoons olive oil
1  egg, beaten
2 teaspoons pumpkin pie spice
5 cups all-purpose flour, or more if needed
¼ cup melted butter
1 ¼ cups brown sugar, packed
2 tablespoons pumpkin pie spice
½ teaspoon vanilla extract
1 (3 ounce) package cream cheese, softened
2 tablespoons butter, melted
1 cup confectioners' sugar
¼ cup milk

Directions:
Pour the warm water into a large mixing bowl, and sprinkle yeast over the water. Allow to stand until the yeast begins to form a creamy foam, 5 to 10 minutes. Stir in evaporated milk, white sugar, pumpkin, olive oil, and egg. Mix until thoroughly combined. Mix in 2 teaspoons of pumpkin pie spice, then add about 5 cups of flour, or as needed to make a stiff dough. Turn the dough out onto a floured work surface, and knead until smooth and elastic, about 8 minutes. Dough will be slightly sticky. Form the dough into a ball, place into an oiled bowl, cover with a cloth, and let rise in a warm place for about 45 minutes. (The dough will rise, but it won't double.) Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Punch down the dough, and roll it out to a rectangle shape on a floured work surface until it measures about 18 inches wide and 26 inches long. Brush the dough with 1/4 cup melted butter. Mix the brown sugar with 2 tablespoons of pumpkin pie spice in a small bowl, and sprinkle the mixture evenly over the dough. Roll up the dough the long way, and pinch the seam closed, then cut the dough into 12 equal-sized pieces with a sharp knife. Lay the rolls into the prepared baking dish. Bake in the preheated oven until lightly golden brown, 30 to 40 minutes. While the rolls are baking, mix vanilla extract, cream cheese, 2 tablespoons of melted butter, confectioners' sugar, and milk together to make a glaze. Spread the glaze over the rolls as soon as they come out of the oven.

Prep time: 30 mins
Cook time: 30 mins
Total time: 1 hr 50 mins
Yields: 12 pumpkin rolls

Calories: 513.7
Fat: 13.8 g
Saturated fat: 6.6 g
Carbohydrates: 90.7 g
Sugars: 47.8 g
Dietary fiber: 2.7 g
Protein: 8.2 g
Cholesterol: 42.3 mg
Sodium: 176.4 mg
Andie's Stuffed Mushrooms
Category: appetizers-and-snacks
By Andrea Ramos

I made this recipe up for a party I had. Now I get calls all the time from people asking how to make it. The mushrooms are stuffed with hamburger meat, and are full of flavor.

Ingredients:
1 pound lean ground beef
2 pounds fresh mushrooms-stems removed, chopped and reserved
¼ cup margarine
½ cup chopped green bell peppers
2 teaspoons minced garlic
3 teaspoons dried parsley
1 teaspoon dried basil leaves, crushed
⅔ cup dry bread crumbs
⅓ cup soft bread crumbs
2 cups shredded sharp Cheddar cheese

Directions:
Preheat oven to 400 degrees F (200 degrees C). Place ground beef in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. In a medium saucepan over medium heat, melt the margarine and stir in the mushroom stems, green bell peppers, garlic, parsley and basil. In a large bowl, mix the ground beef, mushroom stem mixture, dry bread crumbs, soft bread crumbs and Cheddar cheese. Place the mushroom caps, upside down, on a large baking pan. Generously stuff each cap with the mixture. Bake in the preheated oven 15 to 20 minutes, or until the filling is golden brown.

Prep time: 30 mins
Cook time: 15 mins
Total time: 45 mins
Yields: 10 servings

Calories: 316.6
Fat: 22.3 g
Saturated fat: 9.5 g
Carbohydrates: 11.7 g
Sugars: 2.5 g
Dietary fiber: 1.6 g
Protein: 18.1 g
Cholesterol: 57.8 mg
Sodium: 308.8 mg
Real Scotch Eggs


Ingredients:
eggs, cooked ham, anchovy fillets, mixed spice, butter, bacon fat

Directions:
beat 2 of the eggs in a shallow bowl.
put other 8 eggs into saucepan of cold water and bring to the boil simmering for 5 minutes.
plunge into cold water and peel, this method will produce a slightly softer egg yolk but still hard boiled.
Finely chop ham and anchovies in processor.
combine this with the breadcrumbs, mixed spice some freshly ground black pepper and most of the beaten egg.
brush each boiled egg with the remaining beaten egg.
mould the ham mix aroung the eggs with your hands.
fry in oil and butter on a medium heat until brown all over.
Tony Roma's Onion Rings


Ingredients:
milk, eggs, salt

Directions:
Slice the onions crosswise and separate into rings.
Combine milk, eggs and salt in mixing bowl.
Soak the onions in the mixture about 30 minutes.
Place pancake mix in a shallow bowl.
Heat oil for frying in skillet to 375 degrees.
Remove the onion rings from milk mixture, dip in pancake mix and place in hot oil. Fry rings until golden brown and drain on paper towels. Pack fried onion rings solidly, but loosely, without pressing, into an 8x4-inch loaf pan.
Bake at 400 degrees 10 to 15 minutes. Turn onto serving plate.
Skillet Chicken Pasta
Category: main-dish
By scotty.h

This is a tasteful combination of vegetables, chicken, and pasta prepared in a cast iron skillet. My family eats tons of this stuff.

Ingredients:
½ (8 ounce) package spaghettini
2 tablespoons olive oil
8 plum tomato (blank)s roma (plum) tomatoes, halved and sliced
1 teaspoon garlic powder
½ teaspoon dried oregano
2 teaspoons dried basil
1 pinch salt
1 teaspoon ground black pepper
1 ½ teaspoons white sugar
1 tablespoon ketchup
3 tablespoons olive oil
2 each skinless, boneless chicken breasts, cut into thin strips
2 each garlic cloves, crushed
1  green bell pepper, chopped
1  red bell pepper, chopped
1  red onion, chopped
1 cup sliced fresh mushrooms
¼ cup grated Parmesan cheese

Directions:
Bring a large pot of water to a boil over high heat. Stir in the spaghettini, and return to a boil. Cook the pasta until it has cooked through, but is still firm to the bite, about 6-8 minutes. Drain well and keep warm. Heat 2 tablespoons oil in a large skillet over medium heat. Stir in the tomatoes; cook until they soften and begin to break down. Stir in the garlic powder, oregano, basil, salt, pepper, sugar, and ketchup.  Heat sauce through and reserve. Heat the remaining 3 tablespoons oil in a separate cast iron skillet over medium heat. Stir in chicken; cook until browned. Stir in crushed garlic cloves; cook for 1 additional minute. Remove chicken from skillet and reserve. Turn heat to high. Stir the green pepper, red pepper, onion, and mushrooms into the skillet and cook until they begin to soften. Stir in browned chicken. Turn heat to medium and cook until chicken is no longer pink in the center, and the vegetables are cooked through, about 5 minutes. Toss the chicken and vegetables with the tomato sauce and the hot pasta. Serve sprinkled with Parmesan cheese.

Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Yields: 2 servings

Calories: 767.5
Fat: 40.1 g
Saturated fat: 7 g
Carbohydrates: 62.4 g
Sugars: 19.6 g
Dietary fiber: 8.5 g
Protein: 43 g
Cholesterol: 74.6 mg
Sodium: 524.9 mg
Nutty Honey Oatmeal Waffles


Ingredients:
whole wheat flour, baking powder, salt, milk, eggs, butter, honey, oats, pecans

Directions:
In a medium mixing bowl, combine the first 3 ingredients, mixing well., Add in the eggs, milk, butter and honey., With a electric mixer, on medium speed, beat until smooth., Stir in the pecans and oats., In a lightly oiled, preheated waffle iron, bake approx 5 minutes.