#garlic herb skillet

[caramhel]

Garlic Herb Skillet Potatoes - Side Dish For a quick, flavorful, and upscale side dish, discover how to cook skillet potatoes on the stove with garlic and fresh herbs in just 15 minutes.

[1smolbean]

i want one of tjose fancy diner breakfast waffles with the huge spherical scoop of butter and really sugary maple syrup

[fionacaroline]

Recipe for Herb Garlic Oil This versatile recipe gives you a foolproof technique for infusing oils with garlic and herbs. Make it your own with other herbs and spices. 1 clove garlic roughly chopped, 1/2 teaspoon basil, 1/2 teaspoon oregano, 1/2 cup olive oil, 1/4 cup extra-virgin olive oil

[writreadsaid]

Recipe for Skillet-Roasted Cauliflower A wonderful oven-roasted vegetarian side dish made with cauliflower, fresh herbs, garlic, and Parmesan cheese.

[tedevans]

Jacob's Skillet-Roasted Fingerling Potatoes

These skillet-roasted fingerling potatoes are then drizzled with seasoned, melted butter and fresh chopped herbs for a side dish that's easy and delicious.

[exhaustedcosplayer]

Garlic and Herb Skillet Chicken

[ddxp]

Side Dish - Herb Garlic Oil

[najia-cooks]

[ID: A purplish-grey stew topped with olive oil and garnished with piles of pomegranate seeds. Plates of green peppers, bitter olives, olive oil, taboon bread, green onions, radishes, and za'tar surround the dish. The second image is a close-up of the same stew. End ID]

رمانية / Rummāniyya (Palestinian pomegranate stew)

Rummaniyya (رُمَّانِيَّة; also transliterated "rumaniyya," "rummaniya," and "rummaniyeh") is a Palestinian stew or dip made from lentils, eggplant, and pomegranate seeds, flavored with nutty red tahina and a zesty, spicy دُقَّة (dugga) of dill seeds, garlic, and peppers. A طشة (ṭsha), or tempering, of olive oil and onion or garlic is sometimes added.

"Rummaniyya," roughly "pomegranate-y," comes from رُمَّان‎ ("rummān") "pomegranate," plus the abstract noun suffix ـِيَّة ("iyya"); the dish is also known as حبّة رُمَّانَة ("ḥabbat rommāna"), or "pomegranate seeds." It is a seasonal dish that is made at the end of summer and the beginning of fall, when pomegranates are still green, unripe, and sour.

This stew is considered to be one of the most iconic, historic, and beloved of Palestinian dishes by people from Gaza, Yaffa, and Al-Ludd. Pomegranates—their seeds, their juice, and a thick syrup made from reducing the juice down—are integral to Palestinian cuisine and heritage, and images of them abound on ceramics and textiles. Pomegranates and their juice are sold from street carts and cafes in the West Bank and Gaza.

Today, tens of thousands of tons of pomegranates are grown and harvested by Israeli farmers on stolen Palestinian farmland; about half of the crop is exported, mainly to Europe. Meanwhile, Palestinians have a far easier time gaining permits to work on Israeli-owned farms than getting permission from the military to work land that is ostensibly theirs. These restrictions apply within several kilometers of Israel's claimed borders with Gaza and the West Bank, some of the most fertile land in the area; Palestinian farmers working in this zone risk being injured or killed by military fire.

Israel further restricts Palestinians' ability to work their farms and export crops by imposing tariffs, unexpectedly closing borders, shutting down and contaminating water supplies, spraying Palestinian crops with pesticides, bulldozing crops (including eggplant) when they are ready to be harvested, and bombing Palestinian farmland and generators. Though Palestinian goods have local markets, the sale of Palestinian crops to Israel was forbidden from 2007 to 2014 (when Israel accepted shipments of goods including tomato and eggplant).

Gazans have resisted these methods by disregarding orders to avoid the arable land near Israel's claimed borders, continuing to forage native plants, growing new spices and herbs for export, planting hydroponic rooftop gardens, crushing chalk and dried eggplants to produce calcium for plants, using fish excrement as fertilizer, creating water purification systems, and growing plants in saltwater. Resisting Israeli targeting of Palestinian food self-sufficiency has been necessary for practical and economic reasons, but also symbolizes the endurance of Palestinian culture, history, and identity.

Support Palestinian resistance by calling Elbit System's (Israel's primary weapons manufacturer) landlord; donating to Palestine Action's bail fund; and buying an e-Sim for distribution in Gaza.

Serves 6-8.

Ingredients:

For the stew:

1 medium eggplant (370g)

1 cup brown lentils (عدس اسود)

600g pomegranate seeds (to make 3 cups juice)

3 Tbsp all-purpose flour

1/4 cup red tahina

1/2 cup olive oil

Salt, to taste

Citric acid (ملح الليمون / حامِض ليمون) (optional)

Red tahina may be approximated with home cooking tools with the above-linked recipe; you may also toast white tahina in a skillet with a little olive oil, stirring often, until it becomes deeply golden brown.

For the دُقَّة (dugga / crushed condiment):

2 tsp cumin seeds, or ground cumin

1 1/2 Tbsp dill seeds ("locust eye" بذور الشبت / عين جرادة)

5 cloves garlic

1 green sweet pepper (فلفل بارد اخضر)

2 dried red chilis (فلفل شطة احمر)

People use red and green sweet and chili peppers in whatever combination they have on hand for this recipe; e.g. red and green chilis, just green chilis, just red chilis, or just green sweet peppers. Green sweet peppers and red chilis are the most common combination.

For the طشة (Tsha / tempering) (optional):

Olive oil

1 Tbsp minced garlic

Instructions:

1. Rinse and pick over lentils. In a large pot, simmer lentils, covered, in enough water to cover for about 8 minutes, or until half-tender.

2. Meanwhile, make the dugga by combining all ingredients in a mortar and pestle or food processor, and grinding until a coarse mixture forms.

Dugga and components.

3. Cube eggplant. A medium-sized eggplant may be cut in half lengthwise (through the root), each half cut into thirds lengthwise, then cubed widthwise.

Cubed eggplant, red tahina, and pomegranate seeds.

4. Add eggplant to simmering water (there is no need to stir).

5. While the eggplant cooks, blend pomegranate seeds in a blender very thoroughly. Strain to remove any gritty residue. Whisk flour into pomegranate juice.

Pomegranate juice being strained.

6. Taste your pomegranate juice. If it is not sour, add a pinch of citric acid or a splash of lemon juice and stir.

7. Add dagga to the pot with the lentils and eggplant and stir. Continue to simmer until the eggplant is very tender and falling apart.

8. Add pomegranate juice, tahina, and olive oil to the pot, and simmer for another 5 minutes, or until stew is very thick and homogenous.

Bright pink pomegranate juice in stockpot.

9. (Optional) In a small skillet, heat a little olive oil on medium. Fry minced garlic, stirring constantly, until golden brown. Add into the pot and stir.

10. (Optional) Mash the stew with the bowl of a ladle or a bean masher to produce a more homogenous texture.

Serve rummaniyya hot or cold in individual serving bowls. It may be served as an appetizer, or as a main dish alongside flatbread, olives, and fresh vegetables such as radishes, green peppers, green onions, carrots, and romaine lettuce. It may be eaten with a spoon, or by using كماج (kmāj), a flatbread with an internal pocket, to scoop up each bite.

[forkfulofflavor]

Vegetarian Cheesy Mushroom Sliders Ingredients: For the Sliders: 4 tablespoons unsalted butter, divided 1 tablespoon olive oil 1 pound mixed mushrooms, sliced 1 large shallot, thinly sliced 2 cloves garlic, minced 2-3 sprigs thyme, about 1 teaspoon, chopped 1/2 teaspoon kosher salt 1 teaspoon tamari (or Worcestershire if not vegetarian) 1 cup Gruyère, grated 1 cup Fontina, grated 1 package savory slider rolls (12-count) For the Topping: 2 tablespoons unsalted butter, melted 3 tablespoons Parmigiano Reggiano 1/4 teaspoon garlic powder 1/4 teaspoon kosher salt Directions: Preheat the oven to 350°F (175°C). In a large skillet over medium heat, add olive oil and 2 tablespoons of butter. Add the mushrooms and cook, stirring occasionally, until golden brown, about 5 minutes. Add the remaining 2 tablespoons of butter, along with the shallots, garlic, and thyme. Sauté until the shallots are softened, about 3 minutes. Add the salt and tamari, cooking for an additional 3 minutes until well combined. Meanwhile, prepare the topping by melting the butter in a small bowl. Stir in the Parmigiano Reggiano, garlic powder, and kosher salt. Slice the slider rolls in half horizontally, placing the bottom half in a parchment-lined baking pan. Layer with half of the grated cheese, followed by the mushroom mixture, then the remaining cheese. Cover with the tops of the rolls. Brush the tops of the rolls with the melted butter topping. Bake for 12-15 minutes, until the rolls are golden and the cheese is melted. Slice into individual sliders and serve warm. Enjoy! Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes Kcal: 200 kcal per slider | Servings: 12 sliders These Vegetarian Cheesy Mushroom Sliders combine the earthy richness of sautéed mushrooms, creamy Gruyère and Fontina, and a warm, herb-butter topping for an irresistible bite-sized treat. The mushrooms are seasoned with thyme and tamari, adding depth and umami, while the melty cheese brings creamy, savory indulgence. These sliders are perfect for sharing, making them an ideal option for parties, game days, or cozy gatherings. The buttery, golden rolls hold everything together, enhanced by a savory topping of Parmigiano Reggiano, garlic powder, and melted butter. This delightful combination of flavors and textures makes these sliders a crowd-pleaser that everyone, vegetarian or not, will adore. Serve warm for the ultimate cheesy comfort experience!

[beautyandlifestyleblog86]

Nutrient-dense meal prep recipes that can help promote healthy eyesight:

1. Salmon and Quinoa Salad:

- Cook quinoa according to package instructions and let cool.

- Season salmon fillets with olive oil, lemon juice, and herbs, then bake until cooked through.

- Combine quinoa, mixed greens, cherry tomatoes, cucumber, and avocado in a bowl.

- Top with flaked salmon and a drizzle of balsamic vinaigrette.

2. Roasted Vegetable and Chickpea Buddha Bowl:

- Toss chopped sweet potatoes, bell peppers, zucchini, and red onion with olive oil and seasonings.

- Roast in the oven until vegetables are tender and slightly crispy.

- Serve over cooked quinoa or brown rice, along with roasted chickpeas and a dollop of hummus.

3. Spinach and Feta Stuffed Bell Peppers:

- Cut bell peppers in half lengthwise and remove seeds and membranes.

- Saute spinach, diced tomatoes, garlic, and feta cheese in a skillet until wilted.

- Stuff the bell peppers with the spinach mixture and bake until peppers are tender.

4. Lentil and Vegetable Soup:

- Saute onions, carrots, celery, and garlic in a large pot until softened.

- Add lentils, diced tomatoes, vegetable broth, and seasonings.

- Simmer until lentils are cooked through, then stir in chopped kale or spinach before serving.

5. Greek Chicken Bowls:

- Marinate chicken breasts in olive oil, lemon juice, garlic, and oregano.

- Grill or bake chicken until cooked through, then slice into strips.

- Serve over a bed of cooked quinoa or brown rice, along with cucumber, cherry tomatoes, red onion, feta cheese, and a drizzle of tzatziki sauce.

These meal prep recipes are packed with nutrients that are beneficial for eye health, including vitamins A, C, E, and zinc, as well as omega-3 fatty acids and antioxidants.

[foodshowxyz]

Zucchini Rolls with Ricotta and Herbs 🌿🧀

Ingredients:

2 medium zucchini

1 cup whole milk ricotta cheese

1/4 cup grated Parmesan cheese, plus more for topping

2 tablespoons chopped fresh herbs (such as basil, chives, mint, or parsley)

1 garlic clove, minced

1 tablespoon lemon juice

Salt and black pepper to taste

Olive oil, for drizzling

Instructions:

Prepare the zucchini: Wash and trim the ends of the zucchini. Using a mandoline or a sharp knife, slice the zucchini lengthwise into thin, even strips.

Grill or roast the zucchini: Preheat a grill or grill pan to medium heat. Brush the zucchini slices lightly with olive oil and grill for 1-2 minutes per side, or until slightly softened and grill marks appear. Alternatively, you can roast the zucchini slices in a preheated oven at 400°F (200°C) for 5-7 minutes.

Make the filling: In a bowl, combine the ricotta cheese, Parmesan cheese, chopped herbs, minced garlic, lemon juice, salt, and pepper. Mix well.

Assemble the rolls: Lay a zucchini slice on a flat surface. Spread a spoonful of the ricotta mixture onto the zucchini slice. Starting from one end, roll up the zucchini tightly. Repeat with the remaining zucchini slices and filling.

Serve: Arrange the zucchini rolls on a serving plate. Top with additional grated Parmesan cheese and a drizzle of olive oil. Serve immediately or chill for later.

Tips:

You can adjust the amount of herbs and garlic to your liking.

If you don't have a grill or grill pan, you can also pan-fry the zucchini slices in a skillet with a little olive oil.

For a more intense flavor, you can add a pinch of red pepper flakes to the ricotta mixture.

Serve the zucchini rolls as an appetizer, side dish, or light lunch. They also make a great addition to a cheese or charcuterie board. 🧀🍇

[visenyaism]

Can you post the fried green tomatoes recipe??

i use my mind to make them at this point but i can write you one!

tumblr user visenyaism fried green tomatoes

INGREDIENTS:

-2-4 green beefsteak tomatoes (otherwise known as unripe tomatoes)

1 cup flour

1/3 cup cornstarch

1tbsp kosher salt

Dry Seasonings!!! I throw everything from my cupboard in there with reckless abandon based entirely on vibes. Today was paprika, garlic powder, onion powder, old bay, seasoned salt, black pepper, cajun seasoning, bbq dry rub, italian seasoning, za’atar, etc. About a half a teaspoon of each, though this is entirely up to personal discretion. Get the paprika, salt, onion/garlic powder and pepper in there at least.

4-5 eggs

1 1/2 cups panko breadcrumbs (can also put some italian breadcrumbs in there for vibes and flavor)

Canola oil (just have a whole big bottle ready)

DIRECTIONS:

1. cut tomatoes into slices, about 1/2 inch thick. the idea is thicker than sandwich tomato slices. Arrange tomatoes on top of some paper towels so that none overlap and season liberally with kosher salt. Cover with more paper towels and let dry 15 minutes.

2. While your tomatoes are salting, get 3 large plates out. I’ve found that those plate-bowl hybrids are ideal for this, but if you don’t have those plates with a little bit of a side will do.

3. In a large bowl, mix together flour, cornstarch, and the dry seasonings (whatever you think will be good, really). Transfer to the first plate once well-mixed.

4. Crack 4 eggs into the second plate, and mix well with a fork.

5. Breadcrumbs go on the third plate. Make sure to mix well if you’re using both Panko and Italian.

6. After 15 minutes have passed on the tomatoes salting, take paper towels off of tomatoes, scraping any excess salt off, and get ready to dip. Take a slice of tomato and place in the flour mixture, coating both sides. Repeat with the egg mixture, and then the breadcrumb mixture. THEN, repeat whole process again (so for each tomato slice, you’re going flour-egg-panko-flour-egg panko.) Your hands will get gross doing this. Persevere. Replace ingredients in the plates as needed. Set coated tomatoes aside on a baking sheet or cutting board.

7. Crack open a cold one while you get ready to babysit the frying tomatoes on the stove (optional)

8. In a large saucepan or skillet (one with high sides), pour canola and olive oil until there’s at least an inch in the pan. Use more canola than olive because it’s less expensive. Heat over medium, and then once it’s ready, fry a few of the tomatoes at a time until both sides are golden brown (flipping when necessary). Set tomatoes out on a cooling rack with some paper towels underneath, let cool a little, then enjoy!

TIPS:

-don’t blow your house up frying things in oil. Also oil does NOT go down the sink unless you really really hate your landlord

-you can single-coat things instead of double-dipping if you need to, it’s just not as good.

-pair with some kind of sauce. plain mayo works fine but i prefer something with sour cream or yogurt. The one i used today was yogurt, garlic, lemon, and every herb i had in the fridge

[askwhatsforlunch]

Port Bacon, Apple and Mushroom Stuffing

This tasty Port Bacon, Apple and Mushroom Stuffing, fragrant with garden herbs, made a delicious Thanksgiving filling and side.

100 grams/3.5 ounces smoked streaky bacon

2 tablespoons olive oil

2 tablespoons unsalted butter

half a dozen large chestnut mushrooms

1 large garlic clove, minced

half a dozen large leaves Garden Sage 

1 onion

2 Ribston Pippin apples, rinsed

half a fluffy sprig Garden Rosemary

100 grams/3.5 ounces stale Spelt Sourdough 

3/4 cup good Tawny Port

1/4 teaspoon fleur de sel or sea salt flakes

½ teaspoon freshy cracked black pepper

In a large, deep nonstick skillet, cook bacon strips over medium-high heat, a couple of minutes. Transfer bacon strips to a plate; set aside.

Add olive oil and butter to bacon fat. Cut chestnut mushrooms into thick slices. Once the butter is just foaming, add mushrooms to the skillet. Sauté, about 3 minutes, shaking the pan often until softened. Stir in minced garlic. Finely chop Sage, and stir into the skillet as well. Cook, a couple of minutes more.

Peel and finely chop onion, and stir into the skillet. Cook, 1 minute. Core and dice apples, and add to the skillet. Cook, until softened, about 4 minutes.

Finely chop Rosemary leaves and roughly chop reserved bacon; stir both into the skillet.

Then, cut stale Spelt Sourdough into dices, and add to the skillet. Stir in Tawny Port. Season with fleur de sel and black pepper. Once almost all the Port is soaked up, remove from the heat.

Set aside, to cool, about 15 minutes.

Preheat oven to 210°C/ 410°F.

Once you’ve stuffed your bird, spoon remaining Port Bacon, Apple and Mushroom Stuffing in a buttered dish. Place in the middle of the hot oven. Bake, 30 to 35 minutes, at 210°C/ 410°F.

[grandmawitch]

Maple dijon glazed roasted butternut squash stuffed with a barley, caramelized onion, spinach, goat cheese, garlic & herb concoction. 🍴

Ingredients:

•1 medium butternut squash, halved lengthwise, seeds removed

For the glaze:

•1 Tbsp melted salted butter

•1 Tbsp maple syrup

•1 Tbsp mustard

•1/2 tsp salt

•Black pepper to taste

For the filling:

•1/2 cup pearl barley

•1 cup broth (vegetable to keep it vegetarian or chicken)

•1 tsp dried thyme

•1 Tbsp salted butter

•1 large sweet onion, finely chopped

•2 Tbsp apple cider vinegar

•1 tsp brown sugar

•2 large garlic cloves, minced

•2-3 cups fresh spinach

•3 oz goat cheese or feta

Instructions:

1. Preheat oven to 425F with a rack in the middle. Line a baking sheet with parchment paper or a silicone baking mat.

2. Use a sharp knife to score the flesh of the squash, be careful not to poke through the skin. Place them cut side up on the baking sheet.

3. In a mug or small bowl mix together butter, maple syrup, mustard, salt & pepper. Brush this over the squash halves then roast them for about 45 minutes until they are quite soft when poked with a fork. (If they seem to be browning too quickly toward the end, tent with foil.)

4. While the squash bakes, add barley, broth, and thyme to a small saucepan and bring to a boil. Reduce heat and simmer for around 40 minutes.

5. Next, the filling! In a large skillet over medium heat melt the butter, add onions and a pinch of salt and pepper. Cook until the onion starts to soften and become translucent then add the brown sugar and apple cider vinegar, reduce while stirring occasionally until the onions are nice and caramelized.

6. To the onions, add in the minced garlic and spinach. Cook another minute longer, until garlic is fragrant and spinach has wilted. Stir in the cooked barley and cheese. Season with salt and pepper to taste.

7. Remove the squash from the oven when it is soft and brown. Spoon the glaze that has pooled in the hollows over the scored portion and let it reabsorb while you heap the barley mixture into the squash bowls. Return to the oven for five minutes then serve!

[rachellaurengray]

50 Air Fryer Meals Under 300 Calories

Not sure what to make with your air fryer while keeping things under 300 calories? Here’s a diverse list of 50 delicious options, including vegan dishes

Air Fried Chicken Tenders Chicken breast strips with a light breadcrumb coating. Approx. 280 calories for 4 tenders.

Air Fried Turkey Meatballs Ground turkey mixed with herbs and spices. Approx. 250 calories for 6 meatballs.

Buffalo Chicken Bites Chicken pieces coated in buffalo sauce and breadcrumbs. Approx. 270 calories for 6 pieces.

Crispy Air Fried Shrimp Breaded shrimp with lemon zest. Approx. 290 calories for 12 shrimp.

Garlic Parmesan Air Fried Salmon Salmon fillets with garlic and Parmesan crust. Approx. 280 calories per fillet.

Air Fried Fish Tacos Lightly breaded fish fillets with cabbage slaw. Approx. 290 calories for 2 tacos.

Spicy Air Fried Cauliflower Bites Cauliflower florets tossed in a spicy seasoning mix. Approx. 230 calories for 1 cup.

Crispy Air Fried Brussels Sprouts Brussels sprouts with balsamic glaze. Approx. 260 calories per serving (1 cup).

Air Fried Zucchini Fries Zucchini sticks coated in a light breadcrumb mixture. Approx. 240 calories for a serving of 10 fries.

Air Fried Sweet Potato Chips Thinly sliced sweet potatoes with sea salt. Approx. 270 calories for 1 cup.

Healthy Air Fried Chickpeas Roasted chickpeas with paprika and garlic powder. Approx. 230 calories for 1 cup.

Air Fried Apple Chips Thinly sliced apples with cinnamon. Approx. 150 calories for 15 chips.

Air Fried Veggie Frittata Eggs with mixed vegetables, cooked in a small skillet. Approx. 280 calories per serving (1 slice).

Air Fried Breakfast Burrito Egg whites, spinach, and salsa in a low-carb tortilla. Approx. 290 calories per burrito.

Stuffed Air Fried Avocados Avocado halves filled with egg whites and seasonings. Approx. 270 calories for 2 halves.

Air Fried Onion Rings Onion slices with a light breadcrumb coating. Approx. 290 calories for 8 rings.

Crispy Air Fried Tofu Bites Marinated tofu cubes coated in breadcrumbs. Approx. 250 calories for 1 cup.

Air Fried Spiced Nuts Mixed nuts with chili powder and garlic. Approx. 280 calories for ¼ cup.

Air Fried Stuffed Mushrooms Mushrooms filled with a light cheese and herb mixture. Approx. 260 calories for 5 mushrooms.

Air Fried Eggplant Parmesan Bites Eggplant cubes with marinara and Parmesan. Approx. 280 calories for 1 cup.

Air Fried Broccoli Florets Broccoli with a sprinkle of garlic and herbs. Approx. 200 calories for 1 cup.

Air Fried Carrot Fries Carrot sticks with a light seasoning. Approx. 200 calories for 1 cup.

Air Fried Green Bean Fries Green beans with a crispy breadcrumb coating. Approx. 220 calories for 1 cup.

Air Fried Portobello Mushroom Caps Portobello mushrooms with a balsamic glaze. Approx. 180 calories for 2 caps.

Air Fried Cucumber Chips Thin cucumber slices with a light seasoning. Approx. 100 calories for 1 cup.

Air Fried Eggplant Slices Eggplant slices with a light breadcrumb coating. Approx. 250 calories for 1 cup.

Air Fried Spicy Brussels Sprouts Brussels sprouts with a spicy seasoning blend. Approx. 260 calories for 1 cup.

Air Fried Spiced Edamame Edamame pods seasoned with chili and garlic. Approx. 200 calories for 1 cup.

Air Fried Sweet Potato Wedges Sweet potato slices with a light seasoning. Approx. 250 calories for 1 cup.

Air Fried Vegan Falafel Chickpea patties with herbs and spices. Approx. 270 calories for 4 pieces.

Air Fried Garlic Parmesan Asparagus Asparagus spears with a light garlic and Parmesan coating. Approx. 240 calories for 1 cup.

Air Fried Stuffed Bell Peppers Bell peppers filled with a mixture of quinoa and black beans. Approx. 280 calories for 1 pepper.

Air Fried Spicy Chicken Drumsticks Chicken drumsticks with a spicy rub. Approx. 290 calories for 1 drumstick.

Air Fried Tofu Satay Tofu skewers with a light satay sauce. Approx. 270 calories for 4 skewers.

Air Fried Vegetable Spring Rolls Spring rolls filled with mixed veggies. Approx. 280 calories for 2 rolls.

Air Fried Coconut Chicken Bites Chicken pieces coated in shredded coconut. Approx. 280 calories for 6 pieces.

Air Fried Lemon Garlic Mushrooms Mushrooms with a lemon garlic seasoning. Approx. 200 calories for 1 cup.

Air Fried Sweet Potato Chips Thin sweet potato slices with a touch of sea salt. Approx. 270 calories for 1 cup.

Air Fried Spiced Chickpeas Chickpeas seasoned with cumin and paprika. Approx. 230 calories for 1 cup.

Air Fried Caramelized Brussels Sprouts Brussels sprouts with a touch of maple syrup and balsamic. Approx. 260 calories for 1 cup.

Air Fried Green Bean Almondine Green beans with almonds and a hint of lemon. Approx. 240 calories for 1 cup.

Air Fried BBQ Cauliflower Wings Cauliflower florets coated in BBQ sauce. Approx. 270 calories for 1 cup.

Air Fried Avocado Fries Avocado slices with a crispy coating. Approx. 250 calories for 1 cup.

Air Fried Pineapple Chunks Pineapple pieces with a sprinkle of cinnamon. Approx. 150 calories for 1 cup.

These options offer a mix of tastes and textures, perfect for keeping your meals varied and enjoyable while staying within your calorie goals.

[foamofthe-sea]

just got done with my biweekly grocery trip and shits expensive so heres some tips from someone who grew up in rural appalachia and also lives 30 minutes away from the closest grocery store

I always save my glass jars so I can reuse them and always have a good supply of mason jars in my cupboard. Mason jars also have measurements on the side in case you don't have a measuring cup

I will always fork out the money for good olive oil because 1, they usually come in glass jars and 2, I use olive oil specifically for preserving herbs and spices and want it to be good quality

Flour, butter, baking powder and yeast are everything you need to make baked goods from pie crusts to tortillas. Honey and maple syrup have damn near no shelf life expiration if kept right and are perfect for making bread. As for utensils I didn't have a rolling pin for years until recently and always used a corked wine bottle.

You can freeze your herbs!! Rosemary and oregano can be frozen as is. For cilantro and parsley and other delicate herbs I'll usually dice them up and freeze them in ice cube trays with olive oil

Simple syrup for coffee and tea is extremely easy to make and cheap. It's just sugar, water and vanilla extract.

Mayonnaise is just eggs and oil. Spice it up with anything to your liking but just remember that mayonnaise is also supposed to be a perfect emulation. If it's separated, it's gone bad.

got a towel, shirt or sock with thick material but way past its prime? you now have a wash cloth.

cast iron skillets will last you forever if treated right and they also double as a baking dish.

onions, potatoes, garlic, carrots and other hardy veggies will last a good while in your fridge and/or pantry and sprouted potatoes will grow damn near anywhere in any condition. chuck it into a bucket with some dirt and watch it persevere.