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Baked Buffalo Wings - How to Make Super Crispy Win...
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The most perfect, crispy baked buffalo wing with all the flavor and crunch of a deep fried wing but made healthier in the oven. If you love buffalo sauce as much as we do, you should defintiely try these Buffalo Chicken Quesadillas and Buffalo Chicken Celery Bites.
Buffalo wings have been my arch nemesis for quite awhile. I have tried making them so many times with various wings and sauces and even though they taste good, they are never crispy enough. I have tried recipe after recipe, but every batch comes out missing that yummy crispy outside that any good wing has…until now.
I am actually going to share three methods with you today for getting super crispy baked wings every time. One works best for fresh wings but is the most time consuming, one is best for frozen wings, and the third is the least labor intensive. All three work amazing well.
When it comes to serving buffalo wings, I am all about the classic combination of blue cheese with celery sticks and carrot sticks. The cool creamy dressing cools down the heat of the wings and the veggies make it feel healthier, wink. If you don’t like the funkiness of blue cheese, many people reach for ranch dressing. Either way, I will share some quick recipes for healthier blue cheese and ranch since dipping sauce is essential.
Quick story, why are they called buffalo wings? I am always one for history, so in case you are wondering, buffalo wings got their moniker from their place of origin, Buffalo, New York. They were created in the 1960’s at a local bar named Anchor Bar.
How to Bake Crispy Baked Buffalo Wings
After testing and experimenting with all types of different baked wing recipes, three resulted in ultra crispy wings that rivaled any deep fried wing with had seriously crispy skin. In my opinion, the baking powder method from Cooks Illustrated is the gold standard for baked crispy wings. However, the second method is amazing is you are starting with frozen wings and don’t have the time to wait for them to defrost. And Method 3 is the easiest.
No matter what method you choose, I can’t stress the importance of drying your wings. The more you dry the wings before they go into the oven, the crispier the wings will become.
Method 1: Baking Powder + Low Heat First
This method is the most labor intensive but it will result in the crispiest baked wings possible. It was created by Cooks Illustrated and has thousands of devoted followers.
If possible, place the wings on a baking sheet and dry with a paper towel. Then place them in the fridge to air-fry overnight or even for a couple of hours. If you don’t have time to do this, dry them really well with paper towels, blotting out as much moisture as possible. The drier the wings, the crispier the results.
Toss the wings with baking powder and salt. The easiest way to do this is in a ziploc bag to make sure the wings get fully coated. The baking powder and salt help to draw out even more moisture and ensure crispy baked wings. You will need 1/2 tablespoon of baking powder for every pound of wings.
Preheat the oven to 250 degrees. Cover a baking sheet with foil and spray with cooking spray. Place the wings on the sheet in a single layer. It is fine if they are close together but they shouldn’t be on top of each other.
Cook on the lower rack for thirty minutes. This process helps draw out some of the fat, resulting in a crispier wing.
After thirty minutes, turn the oven up to 425 degrees and move the baking sheet to a higher oven rack. Cook for 30-40 minutes until the wings are golden brown. There is no need to flip the wings when cooked this way.
Method 2: Microwaving First – Best for Frozen Wings
If you are starting with frozen wings and don’t have time to defrost them, this method will help you to still get super crispy wings without having to defrost the wings overnight. I learned the secret is actually par-cooking the wings in the microwave and then getting them nice and dry before sticking them in the oven. This allows the skins to get really crispy and delicious. You could also par-cook them in a steam basket if you don’t like to use a microwave.
Place your wings in a microwave safe dish and fill the container with water so half the chicken wings are covered. Microwave on high for ten minutes and then stir. Microwave on high for another ten minutes. If the wings aren’t frozen, cut the time down to two 5 minute sessions. Alternatively, you can steam the wings in a steamer basket for ten minutes if they are thawed and twenty minutes if they are frozen.
Carefully remove the wings from the container, they will be hot. Dry really well using paper towels, removing as much moisture as possible.
Preheat the oven to 425 degrees. Cover a baking sheet with tinfoil and spray with a liberal amount of cooking spray.
Arrange wings in a single layer and bake for 40 minutes. Flip wings over and bake for an additional ten minutes.
Method 3: Flour + All High Heat
This is the fastest way to cook the wings and the least labor intensive. The wings will still turn out great and this is actually the method I use most often.
Preheat the oven to 425 degrees. Cover a baking sheet with foil and spray with an ample amount of cooking spray.
Use paper towels to dry the wings, removing as much moisture as possible.
Then toss the wings with flour. You will need two tablespoons of flour for each pound of wings. Let the wings air dry for at least 10 minutes. If you have time, you can let them air dry in the fridge a couple of hours.
Bake for 45-50 minutes, flipping halfway.
How to reheat buffalo wings?
If you are making a big batch of wings and think you might need to reheat some of them, do not toss them with the buffalo sauce. Serve it on the side or only toss the wings in the sauce that you know you will eat. Buffalo wings come out much better reheated when they haven’t been covered in sauce.
To reheat, remove them from the fridge and let them come to room temperature for at least 10-15 minutes. Preheat the oven to 400 degrees and place on a sprayed baking sheet in a single layer. Cook for 8-10 minutes until the wings are hot to the touch and warmed through. Then toss with sauce. If you made the sauce in advance, you can heat it in the microwave or on the stovetop.
What to serve with buffalo wings?
If you are a traditionalist, you will want to serve your baked buffalo wings with blue cheese dressing, celery sticks, and carrots sticks. Since we are trying to make a healthier wing, consider making this lightened up dressing using blue cheese in place of the gorgonzola cheese. If blue cheese isn’t your thing, ranch dressing is also served with wings. You can make this skinny ranch to serve with your wings as well.
How many calories are in baked buffalo wings?
Many people want to know how much better baked wings are than standard deep fried wings. Generally, restaurant-style deep fried buffalo wings have between 130-165 calories per wing. Baked buffalo wings. made in the traditional style with a sauce heavy with butter, have between 110-150 calories per wing, This version, using a baked wing with a healthier sauce with less butter, has about 90 calories per wing.
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Baked Blueberry Buttermilk Oatmeal - Slender Kitch...
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Baked Blueberry Buttermilk Oatmeal - Slender Kitch...
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Baked Blueberry Buttermilk Oatmeal is the recipe you want to make when you are getting tired of your daily bowl of oats. Baking oatmeal does magical things and turns your normal oatmeal into the most delicious breakfast. Try this version or opt for Baked Apple Cinnamon Oatmeal or Strawberry Banana Baked Oatmeal.
Baked oatmeal is one of my favorite weekend breakfast dishes. Usually, I make it with whatever fruit I have in the house – chopped apples, bananas, peaches, strawberries – you name it. Sometimes I throw in some nuts, seeds, chocolate chips (!), pumpkin puree, or applesauce. It’s one of those recipes you can mix up a million ways.
However lately to really make it sing, I have been using buttermilk instead of just regular skim milk or almond milk and I am in love with the result. It adds some extra creaminess and that delicious buttermilk tang that is so delicious in pancakes and biscuits. It is something you will want to try immediately.
This particular Blueberry Buttermilk Baked Oatmeal was actually inspired by a craving for my favorite buttermilk blueberry pancakes from a diner near our house. I woke up wanting nothing else but a huge stack of these famous pancakes but since I had already been planning on making some kind of baked oatmeal dish, I decided to take my inspiration from the pancakes instead of heading out for what would surely be a thousand calorie breakfast. And I am so glad I did.
These simple baked oats really do explode with flavor from the combination of rolled oats, brown sugar, buttermilk, cinnamon, and tons of blueberries. It’s warm, comforting, and almost tastes like it could be dessert. If you topped it with some whipped cream or a dollop of vanilla frozen yogurt, it could definitely be a dessert. And we often enjoy it as an afternoon snack with a cup of coffee to beat the afternoon slump.
Can you bake oatmeal?
Oatmeal can absolutely be baked and it is honestly one of the best ways to enjoy oatmeal in my opinion. When oatmeal is baked, it becomes almost cake-like, while still maintaining the shape and texture of the oats. The reason this happens is that baked oatmeal recipes generally have eggs to bind the oatmeal together and give it a more bar or cake-like texture. This can vary from recipe to recipe depending on the exact combination of dry ingredients, wet ingredients, and eggs, but generally baked oatmeals are less liquidy than traditional stovetop or microwave oats.
Can you freeze baked oatmeal?
Believe it or not, it is actually really easy to freeze individual servings of baked oatmeal to pull out for quick breakfasts and snacks. Once you have cooked the oatmeal, let it cool completely and cut it into squares. Then place the squares on a baking sheet and let the bars freeze in the open air in the freezer for at least two hours. This process removes some of the moisture and allows the outer edges to freeze so the bars won’t stick together. Then place the bars in a freezer-safe bag or container and store in the freezer for up to 3 months.
To reheat frozen baked oatmeal, pop the square in the microwave for 1-1.5 minutes depending on the strength of your microwave. You can also use the toaster oven.
If you are hoping to freeze an entire tray of baked oatmeal in advance, you can freeze the whole pan before cooking it. Then simply defrost it in the fridge the night before you want to cook it and then cook, adding about 10 minutes to the cooking time. If the oatmeal looks at all dry before baking, you can add some extra milk. This sometimes happens since the oatmeal had time to absorb more of the liquid.
Topping Ideas for Baked Blueberry Oatmeal
There are so many different fun ways to top this oatmeal. These are some of my favorites:
Greek yogurt: To add some extra protein, I like serving this with Greek yogurt. Usually I reach for plain but it’s also good with coconut, vanilla, lemon, and blueberry.
Nut butter: Another way to add some protein and healthy fats is with nut butter. I like to pop mine in the microwave for a few seconds before hand and drizzle it over the top.
Chopped nuts: For some crunch, you can either add nuts to the oatmeal before baking or just serve it with some nuts on top. Delish.
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Apricot Crumble - Slender Kitchen
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Apricot Crumble - Slender Kitchen
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Apricot Crumble may just be my new favorite fall dessert. The sweet apricots bake down until they melt in your mouth and then there is the crispy, buttery topping that everyone loves in any traditional crumble.
When you read the title of this recipe, are you thinking that apricots don’t belong in a crumble? I admit, I, too thought this dessert recipe may have been too far out there. Peaches, cherries, blueberries, apples — all crumble-worthy, right? But apricots? A few years ago, I wouldn’t have even been able to tell you if they were even available at my grocery store. If they were, I’d never noticed. Even if I did notice, I’m sure I didn’t know it was an apricot. In my mind, at the time, apricots only came in the dried version.
Truth be told, I hadn’t actually ever had a fresh apricot until I was well into adulthood.
Not only that, I had built up this weird aversion to them in my mind and had no desire to try them even though I absolutely loved dried apricots. Weird, right? It’s sort of like people who love spaghetti sauce and ketchup but won’t dare touch a real tomato. True story, I live with one of those people and it sometimes drives me crazy.
The thing that got me to finally eat an apricot was a minor act of deception — a friend snuck some cut apricots into a salad that I mistakenly took as peaches and, well, I ate them and presto, chango, I immediately fell in love…and proceeded to buy like four pounds of them the next time I went to the market.
The next time I had to come up with a brunch item to bring to my girlfriend’s house, I found myself staring at the mountain of apricots in my kitchen. Right then and there, I decided to overcome my fear once and for all and bake with them. The recipe I chose to create was a lightened-up version of this delicious recipe for Apricot Breakfast Crisp.
Ideas for Customizing Apricot Crumble
So if you’re still like the old me, and even after trying an apricot you just can’t do it, I understand. Try these ideas for mixing up this recipe:
Use any fruit you like! Really. Well, within reason (maybe not watermelon). Stone fruits swap for stone fruits fairly easily, and berries or apples also work well as a “crumble.”
Add this on top of some ice cream for a decadent dessert.
Top this on some Greek yogurt for breakfast or a snack.
Use vanilla instead of almond extract.
Try almond or coconut flour instead of whole wheat.
Leave the almonds out or substitute walnuts or pecans instead.
Other Dishes to Serve with Apricot Crumble
Since I mentioned I made this recipe originally for a brunch, I thought I’d identify other dishes that would complement this Apricot Crumble if you wanted to put together your own brunch!
How Do You Make a Crumb Topping?
Crumb toppings are so easy to make, it’s ridiculous. Once you learn how to make one, you’ll be tossing crumb toppings on everything you can find! Remember, this is a topping — so it always goes on top of your fruit.
For the crumb topping I made for the Apricot Crumble, I started with melted butter, then added brown sugar, carefully mixing that together. I then added flour to the butter and sugar mixture, following that with the nuts, salt and spices. I mixed it all up until large clumps started to come together — that’s when you know it’s ready to go. Spread the entire mixture on top of the fruit and pop it in the oven. Yum!
Many crumb topping recipes will call for more butter and more sugar, which is fine, but I like to make my recipes lighter and I think you’ll find you miss none of the extra fat or calories when you eliminate or pare down some of the ingredients.
What Are the Benefits of Eating Apricots?
The apricot is a stone fruit found growing on small trees. They have a soft, smooth, surface covered in velvety hairs. While they aren’t very juicy like a peach, they can still taste just as sweet.
Apricots are a good source of vitamins C and A, fiber, antioxidants, iron, potassium, and calcium. They are good for your heart, your blood, skin, and bones and make a great low-calorie, nutritious, on-the-go snack — that is when you’re not making them into a dessert!
This recipe originally appeared in 2012 but has been udpated with new photos and tips.
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Artichoke Hummus - Slender Kitchen
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Artichoke Hummus - Slender Kitchen
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This healthy Artichoke Hummus is full of flavor and a great spin on traditional hummus, especially for all you artichoke lovers out there. It’s seriously good, and if you love hummus as much as we do, you will definitely want to try Black Bean Hummus and Brownie Batter Hummus as well.
We have been eating this Artichoke Hummus with all the things. As someone who is always looking for something delicious to dip vegetables, pretzels, and crackers – I can never have enough hummus. However, as much as I absolutely love regular hummus, sometimes I have trouble sticking to a small portion size. And since most of the hummus I find in stores has a lot of olive oil, this can quickly lead to lots of calories. I am also someone who I would call a volume eater. I like big portions, so it’s important to find ways to lighten things up since a tablespoon of dip is never going to be enough.
One way I like to do that with hummus is by making some simple substitutions. To make this hummus lower in fat, I like to replace the olive oil with nonfat Greek yogurt. Then I like to bulk up the recipe with some low calorie vegetables. This not only adds flavor, but it also adds volume to the recipe without adding lots of extra calories. It’s a win-win and the end result is a creamy, flavor-packed hummus with about half as many calories as standard hummus.
Wondering about other veggies? You can make lightened up hummus this way using all kinds of veggies. Some of my favorites include edamame, zucchini, cauliflower, roasted eggplant, beets, and butternut squash. It’s important that the vegetables are cooked and drained of any excess moisture before adding them to the recipe. The easiest way to do this is by roasting the vegetables or using defrosted frozen/canned vegetables. If you use frozen, just make sure to squeeze them out using a paper towel before adding them so you aren’t adding a bunch of extra water to the recipe.
Can I make Artichoke Hummus without tahini?
You don’t have to use tahini when you make hummus and this recipe actually is made without any tahini. Tahini is paste made from sesame seeds and although it adds a nice flavor, it is high in calories and fat so if you are looking for a lighter hummus it may not be a good option. Some people also may not like the flavor or may not want to invest in buying tahini if they are only going to use a couple of tablespoons. Tahini does also add some creaminess to hummus but we are able to achieve that in this recipe with the yogurt and artichokes.
Can I make Artichoke Hummus without chickpeas?
There is a popular recipe in the low carb, paleo, Whole30, and AIP communities for artichoke “hummus” that is actually made without any chickpeas at all. The chickpeas are replaced with artichokes and then blended with olive oil, tahini, salt, pepper, and garlic. We have a similar Artichoke Dip that works for these diets but doesn’t use tahini.
Flavor Variations for Artichoke Hummus
Roasted Garlic: Add some roasted garlic to the food processor as well. To roast garlic, wrap a whole garlic bulb in foil and roast for 45-60 minutes at 400 degrees. You can also buy roasted garlic in store, usually near the olives.
Roasted Red Pepper: Red peppers add a nice sweetness to hummus and pair very nicely with the artichokes. Add 1-2 roasted red peppers to the food processor while making the hummus. If you are concerned with calories, make sure to buy roasted red peppers packed in water versus oil.
Lemon: Lemon and artichoke is a common pairing, so it is no surprise that adding some fresh lemon juice and lemon zest to this recipe adds tons of flavor.
Spinach: It’s hard to write an artichoke dip recipe without mentioning spinach. If you love the combo of artichoke and spinach, you can add a coule handfuls of this healthy green to your artichoke hummus. You can also add some feta if you want to make something really delicious.
Black Olive: Olives are another natural complement to artichokes, so why not throw some olives in the mix as well. I like t have chunky olives in my hummus, so I fold in chopped olives once the hummus comes out of the food processor.
Fresh herbs: If you love fresh herbs, don’t shy away from adding them to your artichoke hummus. Try fresh basil, cilantro, parsley, dill, or oregano. A little bit or thyme or rosemary is also delicious.
Can I make hummus with other beans?
Artichoke hummus can be made with all kinds of beans. Generally, white beans will be the best option since they won’t overpower the flavor of the artichokes. Chickpeas, white beans, cannellini beans, and Northern beans are all good options.
This recipe was originally posted in 2012 and has been updated with new photos, tips, and tricks.
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Authentic Chile Verde - Slow Cooker, Instant Pot, ...
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Authentic Chile Verde - Slow Cooker, Instant Pot, ...
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This authentic Chile Verde recipe made with fresh tomatillos, poblano peppers, jalapenos, onion, garlic, and cilantro takes a little more work than the typical “salsa dump” recipes but is absolutely worth it! Serve it with these Slow Cooker Pinto Beans, corn tortillas, or with some Cilantro Lime Cauliflower Rice.
There are so many different recipes out there for chile verde but unfortunately, most of them involve grabbing a jar of store bought salsa verde and dumping it into the slow cooker with either chicken or pork. And while this can be really delicious (case in point: Slow Cooker Salsa Verde Chicken), it will never be as good as making the green salsa from scratch. And while making salsa from scratch may sound intimidating, it’s actually really easy and only takes about 5 minutes of active prep.
Let’s start with the salsa. Chile Verde is made with a tomatillo salsa verde made with fresh tomatillos, chile peppers, onion, and garlic. The first step to creating this flavor is roasting the tomatillos and peppers. Roasting everything deepens the flavor, adds smokiness to the salsa, and also mellows out some of the sour flavor in the tomatillos. Next, it is important to brighten up the salsa and that is where the cilantro comes in.
When it comes to the heat in this recipe, it comes from using three different types of chile peppers that vary in strength and flavor. The poblano has the least amount of heat but adds a lot of flavor similar to a slightly spicy bell pepper. The jalapeno is in the middle when it comes to spice and the serrano is spiciest. You can vary the heat in the salsa by using different amounts of each pepper to find the right combination for you. You can also remove the seeds for less heat or leave them in for more.
Whenever making salsa, start slowly and taste along the way until it is as spicy as you like. Generally, I recommend making it slightly spicier than you want your final product since it will mellow out when cooked with the protein. Also if you have kids who don’t like spicy, make the salsa using just one seeded poblano pepper for flavor. Cook the protein in this mild salsa. Then puree the remaining peppers with a little chicken broth. Stir this spicy salsa into your dish individually so you can have a spicy version. I always make it this way and my toddler devours the milder chicken while I make mine super spicy.
The next decision when making Chile Verde is what kind of protein you would like to use. Traditionally Chile Verde recipes are made with pork but it is often made with dark meat chicken as well. Both options are delicious. Normally I like to make it with chicken for a quick meal and I use pork when I will have more time since the pork takes much longer to cook. To keep things lighter, I like to use boneless skinless chicken thighs or a lean pork shoulder roast, but any protein would work.
How to Serve Chile Verde
Traditionally this dish is served with rice, beans, and tortillas with fresh limes but there are all kinds of ways you can use this. Here are some of my favorites:
Tacos: This is a no brainer, but clearly this stuff is delicious in tacos. Warm the tortillas and serve the chicken with fresh cilantro, limes, and queso fresco or avocado.
Burritos and Burrito Bowls: Build your own burritos or burrito bowls with rice and beans. Personally, I like to make burrito bowls since the chicken is moist and sometimes I find the burrito begins to fall apart before I finish eating it.
Quesadillas: While it may be tempting to stuff this inside a quesadilla, I actually prefer to serve it on top so the quesadilla gets nice and crispy on the outside. Simply make a cheese quesadilla and then top it with Chile Verde.
Scrambled eggs: This is so good for breakfast with some scrambled eggs and pinto or black beans. Trust me.
Baked potatoes: This is a great stuffing for baked potatoes or sweet potatoes topped with some melted cheese.
Chilaquiles: Chilaquiles are one of my favorite breakfast recipes and this Chili Verde is so good on a pile of chiliquiles. If you think you might make chilaquiles, I recommend doubling the salsa so you can cook the chips in the extra tomatillo salsa.
What is Chile Verde?
Many people wonder about the origins of Chile Verde and there is some debate whether chile verde is from Mexico or New Mexico. Most people agree that it is a dish that hails from Northern Mexico, and possible areas in New Mexico as well. In Mexico, it is traditionally made with pork that is slow cooked in a spicy roasted tomatillo salsa that uses a variety of chile peppers. In New Mexico, it is made in a similar manner but traditionally uses Hatch chile peppers or other native New Mexico green chiles.
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Crispy Turnip Fries - Slender Kitchen
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Crispy Turnip Fries - Slender Kitchen
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Baked Turnip fries are the perfect side dish for any low carb, Paleo, or Whole30 dinner. We love serving them alongside these Healthy Ranch Turkey Burgers and Buffalo Chicken Sloppy Joes. And when it comes to dipping, you can’t beat this Skinny Ranch.
Looking for a lower carb, Paleo friendly, or lower calorie fry? Look no further and try these turnip fries. For those who have never had a turnip, it has an earthy flavor with just a touch of bitterness. A bit like a cross between a radish and a potato in my opinion. Sliced thin and baked until crispy, they make a terrific fry. And this is coming from someone who loves French fries, like seriously loves french fries.
Lately I have been experimenting with all kinds of vegetable fries to try and up our vegetable intake, especially for the kids and my husband who aren’t huge veggie eaters naturally. We’ve had Parmesan Zucchini Fries, Carrot Fries, Baked Barbecue Onion Rings, and this week we tried these yummy baked turnip fries. And I have to admit, these rank up there as one of my favorites and the whole family loved them.
The cool thing about turnips is that the texture is almost identical to a potato. I would venture to say you could even forget to tell everyone these were made with turnips and they may not even notice. I waited until everyone had scarfed down at least one serving before breaking the news. Plus turnips have all kinds of health benefits that make them an especially healthy option for fries.
Do turnips taste like potatoes?
Any time I post a recipe for turnips, people always want to know what a turnip tastes like. Turnips have a mild flavor, somewhat similar to a potato but with a mild bitter flavor almost like cabbage or radish. When they are cooked, the bitterness gets less intense and the turnips get slightly sweet. For the best turnips, you want to choose smaller, younger turnips. The larger and older a turnip is the more bitter it will be.
How do you make turnip fries?
The best way to make turnip fries is to cut the turnips that are crispy is to start with the right turnips. Choose smaller turnips, which tend to be less bitter. Then peel the turnip and remove any green stems. Cut the turnip into planks and then slice those into smaller fries. You can also make large, wedge style fries but they will take longer to cook. Then toss the turnips with olive oil, coconut oil, or avocado oil. Toss with your favorite seasoning and bake in a 425 degree oven for 18-22 minutes, flipping halfway through.
A few important notes. If you try to flip the fries and they are sticking to the baking sheet, they are not ready to flip. Wait until they brown on the bottom and can easily be flipped. You can also line the baking sheet with parchment paper if you are worried about the turnip fries sticking. Also depending on how you slice the turnips, they may take a bit longer. You want the fries to be crispy on the outside and tender inside. Lastly make sure to lay the fries in a single layer without overlapping the fries. This ensures they get nice and crispy and don’t steam.
Can I make turnip fries in the air fryer?
Turnip fries are a great option for the air fryer. Follow the same directions below for preparing the fries. Then cook them in the air fryer at 375 degrees for about 15 minutes. If they still have become crispy, turn the heat up to 400 and cook them for an additional 3-5 minutes.
Are turnips better for you than potatoes?
It’s difficult to make a blanket statement that turnips are better for you than potatoes since it will be heavily dependent on your diet and needs, however turnips are lower in calories and carbohydrates, which makes them a preferred choice for anyone looking to lose weight or cut down their carb intake.
Calories: Turnips have about 19 calories per cup versus about 60 calories per cup for potatoes.
Carbohydrates: Turnips have only 4.2 grams of carbohydrates in a 1 cup serving versus 13.5 grams in a cup of potatoes.
Fiber: Turnips slightly edge out potatoes with 1.2 grams of fiber per cup versus just 1 gram in the same amount of potatoes.
Vitamins: Neither potatoes or turnips are nutritionally dense when it comes to vitamins and minerals. Turnips are a good source of Vitamin C and calcium where are potatoes are a good source of potassium and some B vitamins.
Sodium: If you are watching your sodium intake, turnips have slightly more sodium than potatoes. Since they have more sodium naturally, you can cut back on the salt in recipes that call for turnips.
Can I use Rutabaga instead?
Rutabaga, also known as yellow turnip, is another great option for these fries and tends to be slightly sweeter with a less bitter taste. Technically speaking, a rutabaga is actually a cross between a turnip and a cabbage and much like turnips, it is a great low carb alternative to potatoes. If turnips aren’t your favorite thing, you may just like rutabagas since the flavor is definitely milder. Additionally, when you cook rutabagas, like in this turnip fry recipe, they get sweeter.
Seasoning Ideas
Like many good fry recipe, these can be seasoned in a million different ways to create all kinds of flavor combos. Here are some of my favorites:
Buffalo Blue Cheese: Drizzle the finished fries with buffalo sauce and sprinkle with blue cheese! There are so so good.
Garlic Parmesan: Season the fries in the same way the recipe suggests but then finish everything with Parmesan cheese. You can use nutritional yeast for a similar flavor for Paleo/Whole30.
Seasoned salt: I know so many people who are addicted to using seasoned salt for french fries and this is another great opportunity. Just make sure to check the ingredients if you are low carb/Paleo/Whole30 since many popular brands of seasoned salt contain some sugar.
Spicy: For spicy turnip fries, add a pinch of cayenne pepper to the fries or some chili powder.
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Honey Soy Glazed Chicken - Slender Kitchen
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Honey Soy Glazed Chicken - Slender Kitchen
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Honey Soy Chicken with a simple five ingredient sauce is the perfect combination of sweet, savory, and just the right amount of stickiness. This easy Asian inspired meal goes great with Healthy Fried Rice or Garlic Sugar Snap Peas.
I am a sucker for anything with honey and soy sauce, so when I saw a delicious sticky soy glazed chicken in the prepared foods section at Whole Foods, I couldn’t wait to try making my own version at home. After checking out their ingredients, I made a few adjustments to the ingredient list to make to lighten up the recipe and streamline the ingredients. No one wants to buy twenty plus ingredients to make a simple chicken dish.
I also couldn’t help myself and added some garlic to pack in some extra flavor. Everything tastes better with garlic in my opinion. You could also add some fresh ginger as well. If I had some in the house I probably would have added it to punch up the flavor even more. Lastly, to keep things light, I decided to use boneless skinless chicken breasts instead of bone-in chicken thighs. However, this marinade and basic recipe is incredibly versatile and I will share some ideas for making this with chicken thighs, drumsticks, or pork. The honey and soy marinade works with almost any protein.
A few important notes about the recipe. Many people expect this to be a thick, sticky sauce. It actually isn’t. The sauce is on the thin side like you see in the picture. To get a thick, sticky sauce you would need to use a lot more honey and it would quickly become much higher in calories and sugar. If you are looking for that kind of thick sauce, I would recommend making a teriyaki style sauce like this Homemade Teriyaki Sauce. Also to get as much flavor as possible, I usually butterfly the chicken into thinner cutlets. You could also cut it into bite sized chunks.
Can you make honey soy chicken kebobs?
For a different spin on this recipe, you can make really delicious kebobs. Simply cut the chicken breast into large pieces and marinate in the honey and soy mixture. Then thread onto skewers with any vegetables you like. Personally, I like to use green peppers, red onion, pineapple, and mushrooms. Then grill for 4-5 minutes per side until the chicken is cooked through and the vegetables are tender. You can also broil them for 4-5 minutes per side if you don’t have a grill or its too cold to go outside.
Can I make this in the slow cooker honey soy chicken?
Although this is a pretty quick and easy meal, the slow cooker is definitely an option, although I would recommend making a few adjustments. Personally, if I am going to make this in the slow cooker, I like to use boneless, skinless chicken thighs instead since they are less likely to dry out. Simply add everything to the slow cooker and cook on low for 3-4 hours until the chicken is cooked through. You can then take the cooking liquid and boil it down to make a sauce. If you decide to use chicken breasts, first chop them into large chunks. Then just make sure to cook them on low and check them after 2.5-3 hours. You want to stop the cooking as soon as they are done so they don’t dry out.
Tips and Tricks for this Honey Soy Glazed Chicken Recipe
There are lots of ways to customize this recipe to fit any tastes and work with many different types of protein and cooking methods.
Make it spicy: If you are like me and like everything spicy, then feel free to add some Sriracha, Asian garlic chili paste, or a fresh jalapeno to the mix. You can also serve it on the side once it is cooked if not everyone in your home loves spice.
Add ginger: Kick up the flavor even more with some freshly grated ginger or ground ginger.
Different proteins: This marinade works for so many different proteins. Try it with chicken thighs, chicken drumsticks, pork tenderloin, or steak.
Cooking method: Once the chicken is marinated, there are lots of different options for cooking it. You can cook it in a skillet as shared in the directions. You could also grill it or cook it in the broiler. It will take 3-5 minutes per side depending on the thickness of the chicken. It can also be baked in the oven. At 400 degrees, it will likely take 15-18 minutes if butterflied or about 25 minutes if whole. Cook it with the marinade to prevent the chicken from drying out.
Meal Prep Ideas
This recipe is one that works great for meal prep since the chicken tastes good hot or cold. For meal prep, first, cook the chicken and let it cool. Then slice it into smaller, bite-size pieces. Serve it over a bed of brown rice, cauliflower rice, or a mixture of the two with some veggies. To make things really easy, many times I will use frozen rice and frozen veggies for meal prep. Since they will be in the fridge, the veggies and rice will defrost by the time you are ready to eat.
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Eggplant Pizza Bites - Slender Kitchen
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Eggplant Pizza Bites - Slender Kitchen
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Eggplant Pizza Bites are a flourless pizza made with roasted eggplant, marinara sauce, cheese, and all your favorite pizza toppings. They are a healthy, gluten-free, and low carb way to enjoy delicious pizza without the carbs. You’ll also want to try these Zucchini and Ground Turkey Pizza Boats and Spinach Artichoke Pizza.
Eggplant makes the perfect base for a healthy pizza and is also an awesome way to get almost anyone to eat their veggies. I have been a long time fan of making healthy pizza using roasted vegetables as the crust and eggplant is one of the best options. It gets nicely browned on the outside, stays tender inside, and has a mild flavor that works with virtually any topping. I am telling you, eggplant pizzas will be your new favorite thing.
It is also one of those meals that gets everyone in the family excited. I mean who doesn’t love pizza? The kiddos are excited because, well, pizza obviously. And I am excited because the kids are happily gobbling down tons of veggies. To make it fun for the whole family, I let everyone build their own Eggplant Pizzas and choose all the different topping combinations they like. And since they are bite-sized, it is easy to make all kinds of different combinations. For our eggplant pizza bar, I always set out mini turkey pepperoni, green bell peppers, mushrooms, ham, jalapenos, fresh basil, olives, and spinach. It’s a super fun meal.
Julia Child Eggplant Pizzas
It is impossible to share this recipe and not talk about Julia Child, who it seems was the original creator of these yummy pizzas. Her original recipe is a little more complex than the one I am sharing today but it is equally delicious. To make Julia Child’s eggplant pizzas, it starts with salting the eggplant, also sometimes called sweating the eggplant. This removes moisture from the eggplant and makes for a better crust. If you have time, I recommend taking this extra step.
Her version also uses a quick homemade tomato sauce made with olive oil, garlic, Italian seasoning, and canned diced tomatoes. In this version, I opted for a store-bought marinara sauce to save time. However, you could also make your own. Basically, all you have to do is saute some garlic in olive oil. Add a can of petite diced tomatoes, Italian seasoning, and extra oregano. Simmer for thirty minutes, breaking up the tomatoes chunks as you go. Season with salt and pepper.
After that, it is pretty much the same. Roast the eggplant. Then remove the eggplant, spread with sauce, top with cheese and bake until the cheese is nice and melted. Delish.
Are these Eggplant Pizzas Keto?
Eggplant is a keto friendly ingredient with just 2.3 net carbs for a 1 cup serving so they make a great base for a keto friendly pizza. To make sure these pizzas stay keto friendly, it is important to choose a marinara sauce that has no added sugar. Rao’s and Paul Newman’s Marinara sauce are both good options. Even though these didn’t contain any added sugar, they still contain tomatoes, which can have more carbs. Therefore it is important to limit the amount of sauce you use. In this case, the recipe only uses about 1.5 tablespoons of sauce per pizza. Finally, make sure to choose a full-fat cheese and use keto friendly toppings.
Could I make a Vegan Eggplant Pizza?
There are a few options to make a vegan version of this eggplant pizza recipe. In my opinion, the most delicious option is to use a vegan cheese. While you could use a vegan shredded cheese, I find they don’t melt very well. So I prefer to use a vegan ricotta cheese, the one from Kite Hill is insane, to get the cheese flavor. You can also top the pizzas with nutritional yeast, which will give them the flavor of Parmesan cheese. The last option is to make them without any cheese and just top the eggplant slices with sauce and all your favorite toppings.
Topping Ideas for Mini Eggplant Pizzas
Mini turkey or regular pepperoni
Sliced bell peppers
Shredded zucchini – I like to cook it first so it doesn’t get soggy
Chicken or turkey sausage
Mushrooms
Onions
Black Olives
Jalapenos
Barbecue sauce and chicken
Mini Meatballs
Fresh basil
Cherry tomatoes
Parmesan cheese
Ricotta cheese
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Avocado Baked Eggs - Slender Kitchen
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Avocado Baked Eggs - Slender Kitchen
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Avocado baked eggs are one of those recipes that shouldn’t work but it absolutely, 100% does! The creamy avocado paired with the running egg is something magical. Top it with bacon, cheese, chives, Sriracha, salsa, almost anything will work.
I have seen these avocado baked eggs floating around the internet for quite awhile but was pretty hesitant to try them. Something about a warm avocado had me running for the hills. However, when a friend made them this past weekend for brunch, I was forced to face my fears and give them a try. And know what? They were shockingly delicious. The warm avocado wasn’t weird at all. Now I am a believer, warm avocado and egg somehow works.
What’s even better? You can easily make this dish something extra special by offering all kinds of toppings. Almost anything you would put on avocado toast is fair game. Chopped bacon, shredded cheese, Everything Bagel seasoning, tomatoes, hot sauce, fresh herbs – it’s all fair game. And all delicious. Next time you host brunch, think about this dish. They are easy to prep and you can set up all kinds of toppings to let people build their own yummy baked avocado egg creations. Serve some crusty bread, roasted potatoes, or a giant bowl of fruit on the side and your meal is ready.
When you are making this avocado and egg recipe, there is one really important thing to keep in mind. Make sure that you scoop out some of the avocado after removing the pit. That little hole left behind is not big enough for an entire egg. You will have a mess if you try. Use a spoon to scoop out a good size hole in the avocado where you will add the egg. Save the extra avocado to serve on top.
Can you really baked avocado in the oven?
Even after trying this recipe, I still have people wondering if you really can bake an avocado in the oven. Most of us have only ever eaten it raw and this application defintiely seems a little strange. However I promise its good. To bake an avocado, I recommend preheating the oven to 425 degrees. Scoop out some of the avocado to make a hole large enough for the entire egg. Then crack the egg into the avocado and bake the avocado halves for 12-14 minutes or until the egg is set. The white part should be jiggly.
How do you microwave an egg in an avocado?
For a true shortcut, you can actually make these Avocado Baked Eggs in the microwave instead of the oven. Follow the same steps – hollow out some of the avocado and crack in your egg. Season with salt and pepper. Cook for 60-90 seconds until the egg is set. Make sure to place your avocado in a bowl or on a microwave-safe plate since sometimes the egg runs out a little.
How can you ripen avocados quickly?
Nothing is worse than a hard avocado. They are virtually flavorless and almost impossible to use. If you don’t have time to wait for your avocado to naturally ripen, there are a few tricks that people swear by. Personally, I haven’t tried these yet because we have a constant supply of avocados, but let me know if you have tried any of these and if they work. The most popular method is to wrap the avocado in foil and then bake it in a 200 degree oven for anywhere from 10 minutes to an hour depending on how hard your avocado is. According to The Kitchn, this method works to get the avocado soft but the taste won’t be exactly the same. Not bad, just not the same.
Topping Ideas for Avocado Baked Eggs
Chopped Bacon: Crispy bacon, eggs, and avocado. It is kind of a match made in heaven and definitely my favorite way to eat these baked avocados and eggs.
Sundried Tomatoes: For a meatless option, I like to use chopped sun-dried tomatoes instead of bacon. The slightly smoky flavor is delicious with the avocado and runny eggs.
Everything Bagel Seasoning: If you are like almost everyone on the internet these days, you have a bottle of this seasoning blend in your pantry. Immediately add it to anything with avocado. It couldn’t be more delicious.
Chives or green onions: I love adding a mild onion flavor to this dish so usually I reach for fresh chives or green onions. The mild flavor doesn’t overpower the other ingredients. Almost any fresh herb can work as well.
Pico de gallo, Salsa, or Sriracha: If you love hot sauce with your eggs, then you will want it here as well. You can use a standard hot sauce but I prefer using pico de gallo, salsa, or Sriracha for an Asian spin.
Smoked salmon: Lately I have been eating tons of smoked salmon and it really is a natural addition to these baked eggs in avocados. To make it easy to eat, I chop the slamon into smaller pieces and serve it on top.
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Skinny Pesto - Slender Kitchen
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Skinny Pesto - Slender Kitchen
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There are certain things I always like to have in my freezer for quick meals when I need them. The first is a great homemade marinara sauce, usually with meatballs that can be quickly paired with pasta, spaghetti squash, or used for sandwiches or for quick stuffed peppers. The second is a homemade soup, usually chili, that can be used for lunches or dinner paired with a simple salad. The third is a breakfast option – like these frozen breakfast quesadillas or DIY Egg McMuffins. Last on the list is today’s recipe for skinny pesto. I use it for pastas, simple stirfrys, homemade pizzas, sandwiches, baked potatoes, baked chicken, and more. I always have at least two or three containers frozen and ready to go. I recommend doubling or tripling the recipe and storing it for when you need some quick recipe inspiration. Want to use it right away? Consider this delicious Zucchini Pesto Pasta!
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Tostadas with Chicken - Slender Kitchen
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Tostadas with Chicken - Slender Kitchen
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These Tostadas with Chicken are an absolute must for busy weeknights. This Mexican classic is a great alternative to tacos and works well with almost any protein including rotisserie chicken, Slow Cooker Chicken Tinga, and Slow Cooker Chicken Carnitas.
Chicken tostadas have been at the top of my list of easy meals for years. In fact, the first memory I have of making tostadas didn’t actually involve any cooking at all. I was tasked with bringing a main dish to a pool party and completely forgot until the morning of the party. With no time to cook, I headed over to a local Mexican grocery store that had amazing prepared foods with the intention of grabbing some taco meat, tortillas, and salsa and calling it a day. Then when I saw the tostada shells, inspiration struck.
I grabbed all the essentials for making the perfect tostada – crunchy tortillas, creamy refried beans, shredded chicken, lettuce, tomatoes, cheese, avocados, and a few salsa choices. I got home from the store, packed everything into my own containers, and set up a little tostada bar at the party. It was a huge success. People were raving about these essentially store-bought tostadas. Ever since then, tostadas are a staple for quick weeknight dinners and easy party food.
Now when it comes to making your own tostadas, you get to decide how homemade you want to make them. You can go all out and make everything from scratch including the beans, salsa, and chicken. You can also go all store bought and simply assemble things at home. Usually, I end up somewhere in between. I almost always use a rotisserie chicken and jazz that up with some lime juice, cilantro, and spices. Then I make these quick shortcut refried beans and grab everything else at the store.
The only exception to this is that I always, always, always make my own baked tostada shells in the oven. They are so much healthier than buying fried shells at the store and are so easy. While they cook, I prep everything else, and dinner is ready by the time they are out of the oven.
How to Bake Tostadas
To make your own tostadas at home, start by preheating the oven to 400 degrees. Then you can place the corn tortillas on a baking sheet or directly on the oven rack. Bake for 4-5 minutes per side until they are nice and crispy. If you want to add some seasoning to your tostadas, you can spray the tortillas with cooking spray or brush them with olive oil before baking. Then sprinkle with cumin and garlic powder and then add a squeeze of fresh lime juice.
If you want the traditionally fried tostada shell, heat about 1/2 inch of vegetable oil in a heavy skillet. Add the tortilla and cook for 1-2 minutes per side until it is bubbly and crispy. You will know the tortilla is ready to flip once it doesn’t bend at all when you pick it up with tongs. Flip and cook on the other side. Remove and set on paper towels to drain the excess grease. However, remember that the dish won’t be as healthy if you fry the tostada shells.
How to Make Mexican Tostadas
Tostadas are one of those meals that can be made a hundred different ways, using all kind of ingredients. You can switch out the beans, protein, veggies, cheese, and salsas/sauces to literally create endless combinations. However, every good tostada includes the following elements.
Crispy tortilla: A good tostada always starts with a crispy baked or fried tortilla for the base. We recommend baking your own tostadas in the oven using corn tortillas.
Add Beans: Next up is a layer of beans. Personally, we like to use refried or mashed beans so that they stick to the tortilla and aren’t rolling off in every direction. There is no need to limit yourself to traditional pinto beans. Use black beans, white beans, cannellini beans, and even chickpeas. Simply mash them with a fork lightly before spreading them on the tortilla. If you like a really creamy bean, toss them into the blender first. If you don’t want to include beans, I recommend adding a layer of guacamole so that your toppings have something to stick to.
Pick a Protein: Pretty much any protein is fair game when it comes to tostadas. You can use chicken, ground turkey or beef, grilled beef, shrimp, fish, or pork. Cook it any way you like and chop it into smaller pieces so you can get some in every bite. For a non-meat protein source, you can use vegetarian meat products, tofu, or tempeh. You can also leave out the meat completely.
Colorful Veggies: Traditionally tostadas include lettuce, tomato, onion, cilantro, and avocado. Don’t let this limit you. We love adding grilled veggies to our tostadas or some cooked onions and peppers. Nothing is off limits here!
Everything Needs Cheese: Since we can’t get enough cheese in our house, our tostadas always feature some queso. Traditionally a crumbly queso fresco is used for tostadas but any cheese will work. Kiddos usually prefer shredded cheddar or jack cheese. If they like it melted, add it after the beans so the heat from the beans can melt the cheese.
Salsa and Guac: A Mexican meal isn’t complete without some salsa and guacamole. You can use your favorite homemade or store-bought salsa and either fresh avocado or guacamole.
Meal Prep Chicken Tostadas
If you know you have a busy week coming up, tostadas with chicken are really great for meal prep. Start by cooking the chicken or shredded a rotisserie chicken. Toss it with the lime juice, cilantro, and spices and store in the fridge. If you are making refried beans, make those and store them in another container. Then prep the veggies by chopping the lettuce, tomatoes, and onions. On the night you will be eating the chicken tostadas, toast up the tortillas in the oven while you warm up the chicken and beans. Slice the avocado and then just set everything on the counter. Everyone can assemble their own.
Looking for more Tostada recipes? Here are some of our favorites.
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Chicken Enchilada Casserole - Slender Kitchen
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Chicken Enchilada Casserole - Slender Kitchen
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Chicken Enchilada Casserole filled with chicken breast, black beans, and corn then smothered in enchilada sauce and cheese is so much easier to make than traditional enchiladas. This healthier version of a classic Mexican dish is one of our favorites along with this Slow Cooker Beef Machaca or Grilled Chicken Tacos.
I have never met a Mexican dish I didn’t love and Mexican food really is my happy place. I could eat it every day. And a huge bonus is that it is actually pretty easy to make Mexican food Weight Watchers and diet friendly. By choosing low or zero point foods like chicken breast, black beans, and corn – it’s possible to create a super hearty and delicious dish that won’t break the bank when it comes to points or calories.
A normal serving of chicken enchiladas in a restaurant has between 700-1000 calories and that is not counting all the chips and salsa that I am bound to eat when I go out. Making this Chicken Enchilada Casserole at home tastes just as amazing but only has half the calories. That’s a winning meal in my mind.
Another awesome thing about this recipe is that it can be prepped in advance and is freezer friendly. Since the recipe is a little labor intensive, I usually make two batches and stick on in the freezer to cook later on. Freeze it before cooking it and then just add 10-15 minutes to the cook time so that it cooks all the way through.
Recipe Ideas for Chicken Enchilada Casserole
Make it green: If you are more of a green enchilada fan, then you can substitute green enchilada sauce for the red enchilada sauce in the recipe. Green enchilada sauce tends to be less smoky than the red sauce and has a milder flavor in many cases.
Protein: You can use virtually any protein in this recipe to make all kinds of different enchiladas. Use shredded chicken thighs, shredded lean beef, or shredded beef. You can also use ground turkey or beef. For a vegetarian option, use crumbled tofu or vegetarian crumbles.
Toppings: Toppings are always welcome! I like to add fresh sliced jalapenos, green onions, olives, and sometimes a dollop of sour cream or Greek yogurt.
Side Dishes: This is a hearty dish that will leave everyone full and satisfied. For a side dish, I usually make a simple green salad or some roasted broccoli just to add some greens to the dish.
Veggies: If you are like me and always trying to sneak veggies into dishes, then this enchilada casserole is no different. Make sure to cook the veggies first before adding them so they don’t add moisture to the dish. Some of my favorites to add are cauliflower rice, spinach, butternut squash, and zucchini.
Make it creamy: If you are someone who loves creamy enchiladas than mix cream cheese or sour cream into your enchilada sauce to make a creamy version. Restaurant versions are normally made with sour cream but the cream cheese adds an extra cheesy layer that is pretty dreamy.
Shortcut: Use store bought pre-cooked chicken instead of cooking your own. A rotisserie chicken is your best friend here if you want to save time.
Can I Meal Prep Chicken Enchilada Casserole?
This meal is great for meal prep since it can easily be prepped ahead of time and then stored in the fridge. If you will be eating it within a couple of days, prep the whole casserole and then just keep it in the fridge until you are ready to bake it. You may need to add 5-10 minutes of covered cooking time since it will be cold coming out of the fridge. If you want to freeze it, then you will need to add 10-15 minutes of covered cooking time. It will keep well in the fridge for up to 3 months.
This is also one of my favorite meals to make for friends and families since they can decide to cook or freeze it. It’s great for mothers welcoming new babies, families who need a helping hand, or just for someone who could use some comfort food.
Can I make Chicken Enchilada Casserole in the crockpot?
This recipe is great for the crockpot or slow cooker. Instead of layering everything into a pan, layer it into the crockpot instead. Then cook on low for 3-4 hours. During the last thirty minutes add the cheese layer on top so it can melt without getting burnt.
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Spicy Salmon with Ginger, Chili, and Lime
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Spicy Salmon with Ginger, Chili, and Lime
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Spicy Salmon with fresh ginger, jalapeno, garlic, and lime juice is one of those simple recipes you will make again and again. It’s another good spicy option for salmon in addition to our Blackened Salmon and Cajun Salmon for anyone who loves heat as much as we do.
I am always on the lookout for new salmon recipes since it is something I prepare on an almost weekly basis. So when I saw this recipe on The Iron You I was excited to try it. The simple flavor blend of ginger, chili, and lime juice is one of my favorite combinations and it seems like the perfect pairing for salmon. In terms of the salmon, any type will work, but I often prefer coho salmon since it is a bit lower in fat and calories than other wild salmon varieties including king and sockeye salmon. I usually ask someone at the grocery store seafood counter to remove the skin before I buy to make prep easier for me at home.
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Spicy Salmon: Adjust the spice level
This baked salmon recipe calls for jalapeno pepper, but adventurous eaters might want to experiment with other varieties of chilis, or chiles — both spellings are technically correct. Here are a few possible spicy substitutes to try in your ginger chili lime salmon marinade. But, no matter which variety strikes your flavor fancy, remember to be careful when you’re seeding and mincing any spicy pepper. That’s because hot peppers contain a chemical called capsaicin, which gives chilis their burn and can affect your skin and eyes as well as your taste buds.
Anaheim Chilis – These peppers, sometimes called New Mexico chilis, are green when fresh, red when dried, and can vary widely in terms of their spiciness.
Serrano Chilis – These green chilis are smaller than jalapenos, but pack more heat if you’d like to spice this ginger chili lime salmon up even more.
Habanero Chilis – These peppers go from green to yellow to orange to red as they ripen and are some of the spiciest available in grocery stores.
Bird’s Eye Chilis – These chilis can be green, red, or somewhere in between. And while they’re tiny, they pack a ton of spice for their size.
If you’re cooking for kids and others who can’t take the heat, you might try substituting part of a sweet pepper for the jalapeno. The garlic and ginger in the marinade will still provide some kick. But most won’t find seeded jalapenos or mild Anaheim chilis too hot to handle, and you can always try a small sliver of the chili before you add it to the marinade to make sure the spicy salmon will suit your taste.
Getting to the Root of Ginger
Your first experience with ginger may have been in the form of edible holiday houses and cookies cut from gingerbread, but the versatile brown root can be used in sweet, savory, or spicy dishes. You’ll find it in Asian stir frys and curries, Jamaican jerk recipes, and much more. So side dishes with an Asian, Indian, or island flair will probably pair well with this spicy salmon. Try it over brown rice, with a light Asian-style slaw, or with some savory stir-fried veggies.
And, while it’s possible to substitute dried ginger in a pinch, your fish will be much more flavorful if you use fresh ginger in the spicy salmon marinade. When buying ginger, look for firm roots that don’t show any signs of shriveling. The ginger root’s thin skin should be tan and free of mold. You can store any extra ginger root in the refrigerator, where it should last for several weeks, or even freeze it and grate it into recipes as needed. As just one example, it gives carrot soup quite a kick.
Baked Spicy Salmon Tips and Tricks
Lining the baking sheet with foil will minimize clean up. The baked salmon shouldn’t stick, but spraying the foil with a light coat of cooking spray before adding the fish and marinade is always a good idea.
Sometimes when you cook salmon, white residue will appear during cooking. This is a protein released from the fish as it cooks and totally harmless and generally doesn’t affect the fish’s flavor. To completely eliminate this, try brining the salmon first in some salted water for about 10 minutes. I always take this extra step when serving salmon to guests to make my presentation a little prettier.
If you like firmer fish, add a minute or two to the cooking time. If you prefer your spicy salmon on the rarer side, remove it from the oven earlier than the recipe suggests. Since the salmon is baking on its own, you don’t have to worry about any veggies or other accompaniments being under or overcooked, so you can really prepare the fish to fit your friends’ and family’s taste.
Once you try this spicy, simple, and oh-so-delicious salmon, it’s bound to be in heavy rotation on the dinner menu.
Just starting with salmon? If salmon is a new ingredient for you or you are looking to learn more about this healthy protein, check out our Ultimate Salmon Guide to learn more about its nutritional benefits, how to choose it, cooking it, recipes, and more.
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Italian Salmon with Tomato Basil Salsa
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Italian Salmon with Tomato Basil Salsa
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This Italian Salmon with Tomato Basil Salsa is one of those dishes that is shockingly simple but so full of flavor, you will make it for busy weeknights and dinner parties just the same. Served with Crispy Balsamic Brussels Sprouts and Creamy Ricotta Spaghetti Squash or whole wheat pasta, you have a healthy and satisfying meal.
Baked Italian Salmon comes together in about 15 minutes, making it perfect for busy nights. The salmon is seared with a simple homemade Italian inspired spice blend and then topped with fresh tomatoes tossed with fresh basil, balsamic vinegar, salt, and pepper. It makes the perfect weeknight meal and can be paired with almost anything. Plus the leftovers make the most delicious salads and grain bowls. This salmon piled over some cooked farro with arugula and tons of the tomato basil salsa is so so good. Add some fresh mozzarella cheese or feta and it’s to die for.
Speaking of simple meals, consider prepping your side dishes ahead of time to make this a real fifteen minute meal. For me, that usually means making either quinoa, brown rice, farro, or spaghetti squash on the weekend so it;s ready in the fridge. Then I just roast a quick cooking veggie like asparagus or zucchini and cook it at the same time as the fish. Just place it on a baking sheet or foil, toss it with some olive oil, and cook it on a lower rack in the oven. It will cook in about the same amount of time.
This meal is also super healthy. Salmon is often called a superfood since it is packed with nutrients, lean protein, Omega 3 fatty acids, and more. Tomatoes are also winners when it comes to healthy packed with lycopene and antioxidants.
How long do you cook salmon?
To cook the perfect salmon, it’s important to consider three things – the thickness of the salmon, the temperature of the oven, and how well done you like your salmon. Some people like salmon cooked medium rare and others want it cooked through, flaky, and opaque. Depending on your preferences, use the lower edge of the guidelines for more rare fish and the upper end of the guidelines for more flaky, opaque salmon. You also may need extra time if you have an especially thick piece of salmon.
How long to cook salmon at 350 degrees? A standard size filet or a whole piece of salmon will take between 20-25 minutes in the oven at 350 degrees,
How long to bake salmon at 400 degrees? If you kick the oven about to 400 degrees, salmon takes between 12-15 minutes to cook through.
How long to cook salmon at 450 degrees? At 450 degrees, salmon will cook in 8-12 minutes.
What about broiling salmon? Broiling is one of the fastest ways to cook salmon and it will take between 6-9 minutes in the broiler or in an oven at 550 degrees,
How long do you grill salmon? If you opt to grill your salmon instead of baking it, it normally takes between 7-10 minutes to grill.
You can cook the salmon for this recipe as suggested in the broiler or use any of the cooking guidelines above depending on what else you are cooking and how quickly you want to cook dinner.
Leftover Ideas for Italian Salmon
As I mentioned above, I love the leftovers of this salmon and I almost always make a double batch so I can enjoy the leftovers for lunch all week. Here are some of my favorite ways to use the leftover salmon
Salmon Farro Bowl: This may be my favorite way to serve this leftover salmon. I make a big batch of farro on the weekend and then double up the tomato salsa. Then I place the farro in the bottom of a glass container. Next, I add the tomatoes so the juice can flavor the farro. Then I add a piece of salmon, cubes of fresh mozzarella, and top everything with arugula. Keeping the greens on top ensures they won’t wilt in the fridge.
Salmon Scramble: For brunch, I love adding salmon to egg scrambles. Usually, I use smoked salmon, but this salmon works great as well. Make a scramble with eggs and fresh veggies like spinach, asparagus, zucchini, or broccoli and then add the salmon to the pan in the last 1-2 minutes so it has a second to warm up but doesn’t get overcooked.
Chopped Salmon and Chickpea Salad: My cousins are obsessed with chopped salads and after spending a few weeks with them this summer, now I want all my salads to be of the chopped variety. For this option, I usually make this Chopped Chickpea Greek Salad and throw the salmon on top.
Italian Salmon Quesadillas: I am usually not a big fan of fish and cheese, but it works in this recipe. Instead of using chicken, make a quesadilla with mozzarella, tomato basil salsa, and chopped salmon. I like to throw in some spinach as well for greens.
Italian Style Salmon Tacos: I am always down for a good taco and these work surprisingly well. Heat up some corn tortillas and fill them with leftover salmon, tomato basil salsa, spinach, and a drizzle of pesto for an Italian spin on a fish taco.
Pesto Salmon Pasta: Cook pasta according to the directions. Toss with homemade or store bought pesto sauce, sliced cherry tomatoes (or canned diced tomatoes), and the leftover salmon. Top with Parmesan cheese. For a creamy version, add a couple of tablespoons of cream cheese to the sauce as well. If the sauce is too thick, add some pasta cooking water to thin it out.
Can I cook this Italian Salmon in Foil?
If you prefer to cook your salmon wrapped in foil on the grill or in the stove, you can make a few adjustments to this recipe to cook the salmon in foil. Start with a piece of foil large enough to hold the salmon filet. Spray it with cooking spray and place the salmon skin side down on the foil. Then top with the tomato salsa. Close the foil packets and cook in a 400 degree oven for 18-20 minutes. Carefully open the packets and serve. If you like, you can cook the salmon in foil on a bed of veggies. Just place the salmon on top of some quick cooking veggies like asparagus, zucchini, summer squash, or green beans.
This recipe originally was posted in 2015 but has been updated with new photos, tips, and ideas.
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Grilled Salmon With Honey & Lime
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Grilled Salmon With Honey & Lime
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Grilled Salmon with Honey and Lime that has the perfect balance of sweet and savory with just five ingredients you likely already have at home. This combination of honey, lime juice, and soy is one of my favorites and I use it with this Honey Garlic Chicken and Asparagus and Honey Lime Tilapia as well.
This simple grilled salmon recipe screams summer. The sun is starting to shine more often, and that means it’s time to get out and grill. I absolutely love cooking on the grill because it’s one of the easiest ways to make tasty, healthy, quick meals — and it requires little to no cleanup! This salmon recipe is one of my favorite things to grill because it doesn’t require much grilling time. My honey lime salmon starts with a marinade of lime juice, lime zest, soy sauce, and honey. Then, I just marinate the fish, let it sit, and grill it! Grilled salmon pairs well with simple grilled veggies, so I usually throw them on the grill as well. I also love it with an avocado salsa.
If you’re on the fence about this salmon recipe, maybe the health benefits will sway you. Grilled salmon is a source of Omega-3 fats, which are great for your heart and lower your risk for cancer. Limes are great for your skin, and the vitamin C in them helps you fight off infections. Honey, especially darker honey, has a bunch of health benefits, too — it can help you fight off infections, allergies, and has a bunch of antioxidants. I won’t get into it here, but the antioxidant properties of honey are incredible, so don’t leave it out of this honey lime salmon.
How to Choose Salmon for Grilling
People everywhere will preach the benefits of salmon from their favorite region, so it can be hard to know which fish to pick. Some people go nuts for Atlantic Salmon, but that doesn’t mean you have to reach for it every time. If you have a favorite type of salmon, then use it — and if you’re a salmon newbie, don’t worry about experimenting. The only thing you’ll have to worry about when you’re grilling salmon is the freshness and the cut.
For grilling, you’ll want salmon cut from the head end of the fish, which is the thicker end. The tail end will be too thin to grill for most (although some people like their fish “well done”). For a perfectly grilled fish, a standard 1-inch fillet should do. Make sure that your fillet has the skin on it, as well. This will ensure that your fish has a buffer between itself and the grill, and the skin can be peeled off after you grill.
Looking to learn more about salmon? Check out our Ultimate Salmon Guide for tips on picking the right salmon, storing it, cooking it, and more.
Avoid These Salmon Grilling Pitfalls
A dirty grill is the cause of sticking, extra charred bits, and generally un-aesthetic dinners. Use a sturdy grill brush, and make sure to get any residual burnt bits and leftover oil. If you haven’t used your grill yet this season, you may want to take out your grates and soak them in some soapy water to get some of the more determined bits off. Don’t forget to clean out the grease collector tray, if you have one, and check your lid for any unwelcome bits of debris.
Rinse your fish before you prepare it, and be sure to remove the bones. Use cold water to rinse off your fish, and then pat it dry. Pull out tiny bones where you see them, and don’t be fooled – the bones are there. If you have trouble finding them, you can run a finger down the seam, or center, of the fish, and you’ll be able to find them. However some store bought fish has already been deboned, so just ask if you aren’t sure.
Allow your fish to come to room temperature before you throw it on the grill. Putting a cold fish on the grill is one of the causes of sticking. After you rinse, dry, and debone the fish, place it skin down on your marinating plate or tray. Season it with the marinade, and then let it sit as the grill warms up. This is usually the perfect amount of time for your fish to reach the correct temperature.
The main worry for people grilling fish is sticking. The flesh of fish is so delicate that once it begins to stick it feels like it’s all over — the delicate meat begins to flake and fall off into the grill or onto the ground. You can avoid this in a number of ways. Place the fish onto a preheated grill. Use a greased grill basket, or if you don’t have one, use a piece of greased foil with some holes sliced in it for drainage. If you don’t want to grill in foil, simply grease your grill before you place the fish on, on put them on skin side down first, to provide a buffer and release the juices in the skin.
How do know if the salmon is fully cooked?
In general, allow for about 4 to 6 minutes for every half inch of salmon, and turn it over once halfway through its grill time. If it sticks, then it’s likely that it needs to grill a little longer first. This works best if you preheat your grill ahead of time. Check your fish for doneness with a fork. Look for the thickest section of the fillet, and test it with the fork for flakey, opaque flesh. Another benchmark for doneness is the visibility of fat — when the fish begins to release white fat about the texture of mayonnaise, you’ll know it’s ready to be removed from the grill.
This recipe originally appeared in 2015 but has been updated with new photos and tips for grilling salmon. The picture above was originally posted with the recipe.
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Chicken and Zucchini Burgers - Slender Kitchen
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Chicken and Zucchini Burgers - Slender Kitchen
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Chicken and Zucchini Burgers are moist, easy to make, and are a healthy burger that will quickly become a family favorite. They rank up there with this Balsamic Chicken with Zucchini Noodles and Chicken Parmesan Zucchini Boats as some of our favorite ways to use chicken and zucchini.
When making these Chicken and Zucchini Burgers, I was trying to accomplish three things at once. First, the most obvious, dinner. We needed to eat and everyone was on the verge of hangry. Second, I needed a good, healthy, protein source for school lunches that would taste good hot or cold. Finally, I needed something quick and easy for my own lunches during the week. I have promised myself I will not eat out all week for lunch and if the fridge isn’t stocked, there is no way that will happen. And to make things a little more complicated, I needed something that I could whip together with what I had in the fridge/freezer/pantry since I haven’t been to the grocery store in days.
Knowing I had a mountain of zucchini in the fridge, I knew I wanted to start there. And I always have ground chicken or turkey around, so I knew that was the second piece of the meal. From there I considered meatballs, a quick stir-fry, lasagna, and that’s when I thought of burgers. Not only were they one of the fastest options, they also would be the biggest crowd-pleaser. Plus they hit all of my checkboxes above. From there it was easy. Shredded zucchini, ground chicken or turkey, ricotta cheese, and plenty of spices come together for a super flavorful and extremely moist burger that is healthy and delicious.
Tips for Making Chicken and Zucchini Burgers
To make sure these burgers come out perfectly everytime, there are some important things to keep in mind.
Zucchini: One of the most important steps to making sure this burger comes out is squeezing out all the moisture from the zucchini. The first way to do that is by salting the zucchini and letting it sit over for at least ten minutes. The salt pulls the liquid out of the zucchini. You will see the zucchini juice start to drain out almost immediately. Then you need to really squeeze out the remaining liquid with a cloth. Squeeze really hard and get out as much moisture as possible. This step is super important because if the zucchini has too much moisture, the burgers will not hold together well.
Ricotta cheese: The ricotta cheese adds both flavor and moisture to the burgers. The flavor is super mild so even if you don’t like ricotta, you will probably still like these burgers. However, if ricotta really isn’t your thing, you can substitute cottage cheese, cheddar, mozzarella, pepper jack, feta, goat cheese, or almost any other cheese you like. You can also leave it out completely.
Breadcrumbs/flour: These burgers are designed to be made without breadcrumbs or flour so that they can be gluten-free and low carb. And as long as you squeeze out the zucchini, they will hold together. If you want to add flour or breadcrumbs, you can. It also is a good option if you feel like the patties aren’t staying together.
Grilling: If you have had trouble with meat or burgers sticking to your grill, then I would recommend grilling these burgers on a piece of foil to prevent them from sticking. Just spray the foil and then place it directly on the grill grates and cook the burgers right on the foil. This will helo prevent sticking and keep the burgers from falling apart.
Flavor Ideas for Chicken and Zucchini Burgers
There are all kinds of different ways to season these burgers. The recipe includes an Italian style spice blend with garlic powder, Italian seasoning, and onion powder but don’t be scared to get creative and try out different flavor combinations.
Make a Southwestern style burger with paprika, cumin, chili powder, and coriander. Consider using cheddar or pepper jack cheese.
Curry burger with garam masala curry powder and a touch of cayenne powder.
Try a Greek burger with dill, oregano, thyme, and garlic powder and top with tzatziki.
Cilantro lime burger by adding fresh cilantro, lime zest, and cumin to the patties.
Make it a Ranch burger by adding either store bought or homemade ranch seasoning to the burger patties.
Taco burgers are easy too with homemade or store bought taco seasoning.
Cranberry burgers are really tasty made with the seasoning combo included in the recipe and then topped with cranberry sauce, spinach, and goat cheese.
Meal Prep Ideas for Chicken Zucchini Burgers
These burgers are perfect for meal prep and also work great in school lunches. When I make them for my own lunches, I usually pack them with a big green salad that has either chickpeas, lentils, or quinoa. Then I bring a simple skinny ranch or balsamic dressing on the side. When I am meal prepping these for kids lunches, I usually pack some marinara sauce, hummus, ketchup, or tzatziki on the side for dipping. Then I include some pita wedges, veggies, and fruit on the side.
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Garlic Sugar Snap Peas - Slender Kitchen
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Garlic Sugar Snap Peas - Slender Kitchen
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Garlic sugar snap peas are made in less than five minutes for the tastiest side dish for any meal. These healthy, slight sweet veggies are a favorite for kids and a good way to get everyone to eat their veggies. Plus sugar snap peas are loaded with vitamins and minerals. Serve them with this Healthy Kung Pao Chicken or Honey Garlic Salmon.
Sugar snap peas rank up there as one of my favorite veggies and I am constantly dipping them in hummus, adding them to stir-fries, and sauteing them as a quick side dish. I love their slightly sweet taste and crunch. This recipe for garlic sauteed sugar snap peas is a bit of a copy-cat of the PF Chang’s sugar snap pea side dish. The snap peas are very quickly cooked in coconut or vegetable oil and garlic until just cooked and beginning to brown. Then they are tossed with a bit of soy sauce and black pepper. Ready in under 5 minutes and delicious.
Let’s talk about kids and veggies for a minute. It’s frustrating for most of us to get our kiddos to eat their veggies. My veggie loving one year old turned into a two year old who wouldn’t touch a veggie unless it was hidden in rice, pasta, or scrambled eggs. And while I have no problem with hiding veggies to make sure she gets a nutritious meal, I also want her to eat plain veggies as well. After reading lots of articles about kids and veggies, I have started including whole veggies with every meal (as well as some more hidden ones) and encouraging her to eat them. I am hoping if they keep showing up, she will start eating them.
And so far this is actually working with these garlic sugar snap peas. The first night she moved them around, the second night she licked off the garlic, and the third night she ate about four of them. For us, that is winning these days and it is encouraging me to keep trying with new veggies. And you wouldn’t be wrong if you assumed I will be making these easy sauteed snap peas on repeat since she is eating them. I am defintiely that Mom that kicks something over and over again once we find healthy meals and snacks she likes.
How to prep sugar snap peas?
The one thing I don’t love about snap peas is the prep work they take and to be honest, I normally buy them pre-prepped to save some time. However if you buy them fresh, you will want to cut off the ends and peel away the string from the snap pea. I find that sometimes the easiest way to do this is by gently snapping off the tip from one end and pulling it off with the string all one motion. If you aren’t sure how to do this, look for a video tutorial or buy prepared snap peas.
How long to cook snap peas?
It depends on how you are cooking the snap peas. If you are cooking them in a pan stove-top, then they will only take 3-5 minutes to become tender crisp. If you decide to boil them, they take about 3 minutes. For roasting them in the oven, it will take 8-10 minutes in a 400 degree oven. In all cases, you want to cook the peas until they are tender crisp not until they get mushy. The best sugar snap peas still have a little crunch and are bright green.
Are sugar snap peas low carb?
Even though they have sugar in the name, sugar snap peas have about the same amount of carbs as snow peas and regular peas. With around 5.25 grams of carbohydrates per half cup, they can work for a low carb or ketogenic diet when used in moderation. Since they have a sweeter flavor, they are popular both raw and cooked. Many low carb eaters like to add them to stir-fries and sautes to add a bit natural sweetness without adding too many carbs.
What to serve with snap peas?
Normally we are looking for side dishes to serve with a main dish recipe but today let’s think about this in reverse. These snap peas are versatile and work with tons of different main dishes. I often serve them with a quick grilled or baked protein like chicken or pork tenderloin. They also pair well with Asian flavors like this Skillet Hoisin Chicken or this ten minute Soy Honey Salmon. For a vegetarian entree, these snap peas are delicious over a bowl of brown rice with chickpeas, carrots, cabbage, and this easy peanut dressing.
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