It Inspired Me

 This is a great summer dessert as it is all no bake  I made the  crust to use up old cookies by crushing them and making a crust  easy and tasty!!  The recipe below is for using a graham cracker crust   For the Graham Cracker Crust 1 1/2   cups   graham cracker crumbs 1/3   cup   granulated sugar 5   tablespoons   unsalted butter , melted, more for greasing For the Filling 2   (8-ounce) packages   cream cheese , softened 2/3   cup   granulated sugar 2   teaspoons  pure  vanilla extract 1   (8-ounce) tub  frozen  whipped cream topping,  thawed If u want to use up cookies like I did you can try this for the crust: Place 1/4 cup melted butter, 3 tablespoons sugar, and 1 2/3 cup cookie crumbs in a large bowl.   Pat the cookie crumb mixture into the pan. Push the crust mixture from the bottom and up the sides. This works best when using your hands.  Refrigerate until set. Add filling over the top of the crust and chill. 

This is a creamy delicious mushroom soup. 3 tbs olive oil 3 tbs butter 1 large onion, roughly chopped (2 cups) 1 t granulated garlic 24 oz mushrooms, cleaned + sliced 1/2 inch thick salt and pepper to taste 1-2 pinch of cayenne pepper(optional) 1/2 c flour 1 c white wine 4 cups low sodium vegetable broth (or chicken broth) 1 c milk 1 tbsp soy sauce 1 tsp thyme Brown onion and mushrooms with oil and butter until browned. Cook to g er those yummy bits in the pan. Once browned, deglaze the pan with the wine. Mix broth and flour on the side. Once completely mixed with no clumps, add to pan. Add seasonings, milk and soy. Let simmer. Blend all using immersion blender. 

  ▢  3   large   chicken breasts   boneless and skinless, sliced lengthwise into thin cutlets ▢  ½   teaspoon   salt ▢  ¼   teaspoon   ground black pepper ▢  6   tablespoons   ( 50   grams )   all-purpose flour ▢  2   tablespoons   ( 30   ml )   olive oil ▢  2   tablespoons   ( 28   grams )   unsalted butter ▢  3   cloves   garlic   minced ▢  1   cup   ( 240   ml )   chicken stock ▢  1   cup   ( 240   ml )   heavy cream   (double cream in the UK) ▢  ½   cup   ( 43   grams )   parmesan cheese   grated ▢  1   teaspoon   chili flakes ▢  ¼   teaspoon   oregano ▢  ¼   teaspoon   thyme ▢  ⅓   cup   sundried tomatoes   chopped ▢  1   tablespoon   fresh basil leaves Instructions Season chicken with salt and pepper, then dredge in flour and shake off any excess. In a large skillet, heat olive oil and melt the butter on medium heat. Swirl pan to coat with oil and butter evenly. Brown the chicken (do not overcrowd and work in batches if needed) for 4-5 minutes on each side or until golden brown a

 This was good. I would go thicker on the veggie and cheese layer but it was good.  Veggies and spinach 2 tablespoons  extra-virgin olive oil 3  large carrots, chopped (about  1 cup ) 1  red bell pepper, chopped 1  medium zucchini, chopped 1  medium yellow onion, chopped 1/4 teaspoon  salt 5  to  6  ounces baby spinach Tomato sauce (or substitute 2 cups prepared marinara sauce) 1  large can ( 28 ounces ) diced tomatoes ¼ cup  roughly chopped fresh basil + additional for garnish 2 tablespoons  extra-virgin olive oil 2  cloves garlic, pressed or minced ½ teaspoon  salt ¼ teaspoon  red pepper flakes Remaining ingredients 2 cups  ( 16 ounces ) low-fat cottage cheese, divided ¼ teaspoon  salt, to taste Freshly ground black pepper, to taste 9  no-boil lasagna noodles* 8 ounces  ( 2 cups ) freshly grated low-moisture, part-skim mozzarella cheese INSTRUCTIONS Preheat the oven to 425 degrees Fahrenheit. To prepare the veggies: In a large skillet over medium heat, warm the olive oil. Once shimme