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whichpressurecooker · 4 years ago

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The Perfect Recipe For A Rainy Day: Fish Chowder

Which Pressure Cooker

The Perfect Recipe For A Rainy Day: Fish Chowder

Prep Time: 5 minutes | Cook Time: 5 minutes | Servings: 8 servings

Fish chowder is a dish that has been around for centuries. Some people think it originated in England or North America, while others claim it came from the French coast. No matter where this dish started, there is no denying how delicious and comforting it can be on a rainy day.

We will explore what fish chowder is, the type of fish to use when cooking, and finally give you instructions on cooking your very own batch of fish chowder in a pressure cooker!

What Is Fish Chowder?

Fish chowder typically includes fish (such as haddock), potatoes, onions, carrots, celery, and milk stirred together with various spices to make a creamy broth-like sauce full of flavor! Haddock is usually considered the standard type of fish used when making this recipe.

Still, other types such as tilapia are also popular choices if you don’t have access to haddock or prefer not liking its taste. It’s important to note that not all people agree on the perfect recipe for fish chowder, but most agree that it’s made with a creamy broth-like sauce, which makes it very different from other types of soup, such as chicken or vegetable.

I find fish chowder so comforting, and it is something I love to make when the weather is not so great. It is so yummy that I love eating it at any time of the year.

I like to make it on rainy days because the simmering broth and aroma, while it’s cooking, reminds me of being a child and my mother making it in our kitchen, and it just seems to be such a perfect match for those type of days.

My sister and I would gobble down our bowls of it as soon as it was cool enough to eat. The flavor was just so delicious. And I have to say that we all still eat it today, even though she and my mom no longer live close to me.

For years I would use my mother’s Fish Chowder recipe (which I still love to this day), but when I got my Instant Pot, I started using the recipe below as it was speedy and straightforward and not to mention delicious.

I still make my mom’s recipe, but the one below is what I make when I don’t have a lot of time preparing and cooking.

Ingredients

4 slices bacon chopped

1 small Onion chopped

2 ribs celery chopped

1 medium carrot chopped

2 cloves Garlic pressed or minced

3 cups yukon gold potatoes peeled & cubed

4 cups Chicken Bone Broth or vegetable broth

2 tablespoons Organic Grass-Fed Butter or Ghee

1 pound wild caught Haddock Filets FROZEN

1 cup corn frozen or fresh

Sea Salt

White Pepper

2 cups Heavy Cream, A2 Pasture Raised

1 tablespoon organic potato starch

Instructions

Using your pressure cooking on its saute function, cook bacon in butter until crispy.

Add onion, garlic, carrot, and celery. Cook for about 3 minutes or until veggies is soft. Season with sea salt and white pepper.

Add potatoes, corn, fish, and broth. Cook under pressure (standard or high) for 5 minutes.

Allow to naturally depressurize.

Combine heavy cream and potato starch, mix well.

Add to chowder. Stir well. Place pressure cooking on its WARM function if it did not by default.

On the warm function, allow it to thicken slightly for about 2-3 minutes.

Serve immediately and Enjoy!

Notes

For optimal health, choose organic whenever possible.

Dairy should always be from cows raised exclusively on organic pasture (i.e. Grass-Fed) and seek out raw dairy if possible.

Nutrition

6 Great Pressure Cookers

Instant Pot Duo

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Ninja Foodi 8-Quart

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The post The Perfect Recipe For A Rainy Day: Fish Chowder first appeared on Which Pressure Cooker and is written by Kerrie Murphy

from Which Pressure Cooker https://ift.tt/3gGKmZc

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sylviarobertspilates · 4 years ago

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Here’s a snippet of a workout created for the amazing @centrfit legends who did a Pilates workout with me EVERY day during July! 🔥 . I’m endlessly inspired by the dedication and positivity within this very special community. A huge thank you to everyone who participated in the #sufferwithsylvia challenge and of course the beautiful goddess @ironandom who started this madness back in January! 🙆🏻‍♀️ . This is an abdominal focused sequence - twice through is nice or thrice for extra spice. 🌶😯 . #pilates #pilateslovers #traincentr (at Gold Coast, Queensland) https://www.instagram.com/p/CDgXbabp-3G/?igshid=179av8f2p85q5

#sufferwithsylvia #pilates #pilateslovers #traincentr

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raeuchermischung-24de · 6 years ago

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4FÜR3 Angebote unter 4er Bundles or gleich unser Super Bundle mit 9 Raeuchermischungen zum Preis von 6RMs. Alles bei www.Raeuchermischung-24.de

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wsmith215 · 4 years ago

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Spanish Chicken Stew {Easy One Pot Recipe} – WellPlated.com

Where in the world are you longing for lately? For me, it’s a sunny place where humble food is prepared with passion, I can wander through the countryside all day, and a hearty bowl of Spanish Chicken Stew hits the spot at dinner time.

A simple, comforting dish of chicken thighs simmered with tomatoes, peppers, and classic Spanish ingredients like olives and raisins, this Spanish chicken stew recipe riffs on some of the traditional flavors that Ben and I enjoyed during our time in Spain.

In addition to being a complete, healthy dinner packed with vegetables and lean protein, this chicken stew is also a feeling.

Its simple ingredients and long simmer give it a rustic vibe that fits an intentionally relaxed vacation pace, with the everyday life benefit that you certainly don’t need all day to make it.

Start to finish, this easy stew takes about an hour, but most of that time is hands-off while it simmers. Its warm, rich smell will draw you into the kitchen as it cooks.

We served our stew over rice, an idea I borrowed from the Dominican chicken stew Ben’s host mom prepared for us when I visited him during his time in the Peace Corps (braised chicken stew is popular throughout the Caribbean).

Adding rice also stretches the stew’s servings, and I really enjoy rice in soup in general (this Crock Pot Chicken and Rice Soup is another fave). I’ve suggested this recipe serves four but if you add rice, it’s appropriate for a crowd.

This chicken stew is hearty but not heavy, a fantastic quality in a meal you’ll want to enjoy regularly.

Like most of my healthy soup and stew recipes, this one freezes and reheats like a dream. You can make it once, then enjoy the leftovers all week or freeze them for future healthy dinners on demand.

How to Make Spanish Chicken Stew

Like any good one-pot meal, the ingredients in this stew are flexible. Case-in-point: I’d originally planned to make it with potatoes (another classic Spanish ingredient that made its way over to the Caribbean)….but we were out.

Solution: I tossed in a sweet potato instead. Delicious!

Feel free to use other root veggies (butternut squash or carrot perhaps?) to make this stew your own.

The IngredientsChicken Thighs. I like using chicken thighs in stew recipes like this because they’re more flavorful and hold up better during long, slow cooking styles, such as braising. If you prefer, you can make this recipe with chicken breasts.Bell Peppers. For a beautiful, colorful stew, I chose to include yellow, green, and red bell pepper. They’re a tasty addition and are rich in Vitamin-C.Sweet Potato. My happy accident! Not only do they bring a light sweetness to the stew, but they’re also packed with fiber and antioxidants. If you prefer, you could swap in Yukon gold or russet potatoes instead.Smoked Paprika. A touch of smoked paprika instantly gives this soup a deep, smoky flavor. It’s not to be missed.Spices and Herbs. Dried oregano and rosemary, bay leaf, and cloves help turn this stew into a truly special, memorable dish.Crushed Tomatoes. The stew’s foundation. It makes the broth thick and rich.Olives + Raisins. These two classic Spanish ingredients melt into the stew, making it a little sweet and a little salty at the same time. Even if you don’t normally enjoy these ingredients on their own, here they work together in harmony.Sherry Vinegar. A critical flavor component. It gives the stew brightness and makes it linger in your memory. If you aren’t able to find sherry vinegar, you could try using rice vinegar or white wine vinegar instead, though I highly recommend sherry if you can swing it.The Directions

Season the chicken, then sear it in a Dutch oven. Once golden, remove it to a plate (it does not need to be cooked through yet). Sauté the onion until soft, then add the peppers, spices, herbs, and garlic.Stir in the sweet potato, tomatoes, and broth. Simmer and stir for about 15 minutes. Add the olives, raisins, and chicken. Let simmer (partially covered) until the chicken is cooked through and ridiculously tender. Dice or shred the chicken, then return it to the pot. Drizzle in the vinegar, then simmer for a few more minutes. Serve with desired toppings and sides. ENJOY!Make Ahead and Storage TipsTo Make Ahead. Peel and chop the potatoes, peppers, and onion up to 1 day in advance, and store them in separate airtight storage containers in the refrigerator.To Store. Place stew in an airtight storage container in the refrigerator for up to 4 days.To Reheat. Gently rewarm leftovers in a Dutch oven on the stovetop over medium-low heat. You can also reheat this dish in the microwave.To Freeze. Store chicken stew in an airtight freezer-safe storage container in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating.

What to Serve with Spanish Chicken Stew

This stew is already a healthy all-in-one meal featuring oodles of veggies and lean protein, but here are a few ideas of what you could serve with it to bulk up the meal if you so choose:

Grains. Either cooked brown rice or quinoa would be delicious served alongside (or underneath) this chicken stew. For a low-carb option, you could serve it with cauliflower rice.Bread. Dunk slices of Crock Pot Bread into the stew, or grab a crusty loaf from your local bakery.Salad. Try it with a light, subtly-flavored salad like this Anytime Arugula Salad.More Healthy, Hearty Stew Recipes

Recommended Tools to Make this RecipeDutch Oven. This is beautiful enough to go from stove to table.Chef’s Knife. A high-quality chef’s knife makes chopping a breeze.Measuring Spoons. These use magnets to stay together during storage.

However you serve this healthy stew—over rice or cauliflower rice; dipped with bread; from a giant pot placed at the center of your table—I hope its bright flavors and earnest ingredients transport you somewhere beautiful.

: 4 servings (about 7.5 cups)

Spanish Chicken Stew is a comforting and healthy one-pot meal filled with rich, authentic flavor. Serve over rice or on its own for a crowd-pleasing dinner.

2 tablespoons extra-virgin olive oil — plus additional as needed 1 teaspoon kosher salt ½ teaspoon black pepper 1 ½ pounds boneless skinless chicken thighs — about 8 thighs 1 medium yellow onion — cut into 1/4-inch dice 1 green bell pepper — cut into ½-inch dice 1 red bell pepper — cut into ½-inch dice 1 1/2 teaspoons smoked paprika 1 teaspoon dried oregano ½ teaspoon dried rosemary 1 bay leaf 4 garlic cloves — unpeeled 1 medium sweet potato — peeled and cut into ½-inch dice (or swap Yukon gold or russet potato) 1 28- ounce can crushed tomatoes 1 14-ounce can low sodium chicken broth ½ cup green olives — pitted and chopped ¼ cup raisins — optional 1 tablespoon plus 1 teaspoon sherry vinegar For serving: cooked brown rice or steamed cauliflower rice

Heat 1 tablespoon of the oil over medium-high heat in a Dutch oven or similar large, sturdy pot. Season the chicken with salt and pepper on both sides. Once the oil is hot, add the chicken thighs in a single layer. Brown for 3 to 4 minutes on each side until light golden brown, transfer to a plate. If the chicken won’t all fit in a single layer, brown it in batches. The thighs do not need to be cooked all the way through.

Reduce the heat to medium. To the Dutch oven, add 1 additional tablespoon oil. Add the onion and cook until beginning to soften and turn golden, about 4 minutes.

Stir in the green bell pepper, red bell pepper, smoked paprika, oregano, rosemary, bay leaf, and garlic. Stir constantly for 30 seconds, just until the garlic is fragrant.

Add the sweet potato, crushed tomatoes, and chicken broth. Increase the heat and bring to a rapid simmer. Turn the heat down to low and simmer gently for 15 minutes, stirring periodically.

Add the olives, raisins, and reserved chicken thighs, along with any liquid that has accumulated on the plate. Partially cover the pot and let simmer 20 additional minutes, or until the chicken is cooked through and the vegetables are tender. Remove the chicken to a cutting board. Remove and discard the bay leaf. Once the chicken is cool enough to handle, dice or shred, then return to the pot. Stir in the sherry vinegar. Continue to simmer, uncovered, for another 5 minutes. Taste and adjust seasoning (I found my stew tastes a little sweet, so I like to add a pinch of salt). Sprinkle with parsley. Serve with rice or other grains or bread.

TO STORE: Place stew in an airtight storage container in the refrigerator for up to 4 days.TO REHEAT: Gently rewarm stew in a Dutch oven on the stovetop over medium-low heat. You can also reheat this dish in the microwave.TO FREEZE: Store leftovers in an airtight freezer-safe storage container in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Course: Main Course

Cuisine: Spanish

Keyword: braised chicken stew, healthy chicken recipe, healthy chicken stew, spanish chicken and rice, spanish stew

Nutrition InformationAmount per serving (1 (of 4); about 1 3/4 cups without rice) — Calories: 479, Fat: 18g, Saturated Fat: 3g, Cholesterol: 162mg, Potassium: 1533mg, Carbohydrates: 42g, Fiber: 9g, Sugar: 15g, Protein: 41g, Vitamin A: 9960%, Vitamin C: 85%, Calcium: 138%, Iron: 5%

This post contains some affiliate links, which means that I make a small commission off items you purchase at no additional cost to you.

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The post Spanish Chicken Stew {Easy One Pot Recipe} – WellPlated.com appeared first on The Bleak Report.

from WordPress https://bleakreport.com/spanish-chicken-stew-easy-one-pot-recipe-wellplated-com/

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stumpbustersllc · 5 years ago

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14-Day Healthy Meal Plan (April 20-May 3)

New Post has been published on https://stumpbustersblog.com/2020/04/18/14-day-healthy-meal-plan-april-20-may-3/

14-Day Healthy Meal Plan (April 20-May 3)

posted April 18, 2020 by Gina

A free 14-day, flexible weight loss meal plan including breakfast, lunch and dinner and a shopping list. All recipes include calories and updated WW Smart Points.

14-Day Healthy Meal Plan

I hope this find everyone safe and healthy! I am again providing 2 WEEKS of breakfast, lunch and dinner. All meals in this 2-week plan are easy to follow, have few ingredients and utilize LOTS of pantry items. Please note that the first week focuses more on more fragile, fresh ingredients while the second week uses heartier produce and more canned/frozen goods. Make sure to glance through the recipes and cross check both lists with what you already have on hand. There will be some ingredients left over in week 1 (like oats, some fresh herbs, and spices) that you will be able to use in week 2. Also, you may be able to combine ingredients on both lists to get a bigger container (such as milk or eggs).

As I posted last week, here are some additional tips to help maximize your ingredients and limit waste, especially during this CRAZY time:

Buy whole produce (rather than pre-cut): Pre-cut produce is really convenient but moisture tends to develop quickly, which causes it to spoil more rapidly.

Wash your produce before putting it away. It’s just as important to dry it well with a clean towel or just air dry. Excess moisture (especially in delicate produce such as berries or cut lettuce) can cause pre-mature spoilage.

Freeze any meat you aren’t going to cook within a few days of purchasing. Make sure to safely defrost it as needed. HERE are for some food safety tips from the USDA.

Buy potted herbs when possible. That way, you can use a little as you need it. If you do buy fresh cut herbs, check out THESE tips from The Kitchn for storing and extending their life.

If you don’t have fresh herbs on hand, you can, in general, substitute 1 teaspoon dry for every 1 tablespoon fresh.

If you are missing an ingredient, check out THIS great ingredient substitution list from America’s Test Kitchen.

WW has changed their plan to now include a Blue, Purple and Green Plan. All the recipes on my blog are updated for the Blue plan. I’ve been updating all my recipes (over 2000) and have completed 2019 with the other two colors, and I am working my way down so please be patient.

Lastly, if you’re on Facebook join the Skinnytaste Facebook Community where everyone’s sharing photos of recipes they are making, you can join here. I’m loving all the ideas everyone’s sharing! If you wish to get on the email list, you can subscribe here so you never miss a meal plan!

Also, if you don’t have the Skinnytaste Meal Planner, now would be a great time to get one to help you stay on track! There was a print error last year, but it’s perfect now! You can order it here!

Week 1 (April 20-April 26)

MONDAY (4/20) B: Avocado Toast with Sunny Side Egg (recipe x 4) (4B 6G 4P) and an orange (0B 0G 0P) L: 3 Skinny Baked Mozzarella Sticks (3B 4G 3P) with Quick Marinara Sauce* (0B 1G 0P) and 2 cups chopped romaine with 1 tablespoon light Caesar dressing (2B 2G 2P) D: Lebanese Lentil Soup (2B 6G 1P) with ½ whole wheat pita* (2B 2G 2P) and Skinny Tzatziki (0B 0G 0P)

Totals: WW Points 13B 21G 12P, Calories 892**

TUESDAY (4/21) B: Avocado Toast with Sunny Side Egg (recipe x 4) (4B 6G 4P) and a pear (0B 0G 0P) L: LEFTOVER Lebanese Lentil Soup (2B 6G 1P) D: Chicken Enchiladas (6B 5G 3P) with Cilantro Lime Cauliflower “Rice” (1B 1G 1P) and Quick and Delicioso Cuban Style Black Beans (1B 3G 1P) (recipe x 2)

Totals: WW Points 14B 21G 10P, Calories 928**

WEDNESDAY (4/22) B: ¾ cup plain nonfat plain Greek yogurt (0B 2G 0P), 1 teaspoon honey (1B 1G 1P), ½ apple (chopped) (0B 0G 0P), pinch cinnamon L: LEFTOVER Chicken Enchiladas (6B 5G 3P) with 1 ounce avocado (1B 1G 1P) and Quick and Delicioso Cuban Style Black Beans (1B 3G 1P) D: Oven “Fried” Breaded Pork Chops (7B 7G 7P) with Spiralized Apple and Cabbage Slaw (2B 2G 2P)

Totals: WW Points 18B 21G 15P, Calories 961**

THURSDAY (4/23) B: ¾ cup plain nonfat plain Greek yogurt (0B 2G 0P), 1 teaspoon honey (1B 1G 1P), ½ apple (chopped) (0B 0G 0P), pinch cinnamon L: The Skinny Tuna Melt (4B 5G 4P) (recipe x 2) and an apple (0B 0G 0P) D: Baked Chicken Parmesan (4B 6G 4P) with Orzo with Zucchini and Tomato (3B 3G 3P) Totals: WW Points 12B 17G 12P, Calories 878**

FRIDAY (4/24) B: Blueberry Banana Oatmeal Smoothie (7B 7G 7P) (recipe x 2) L: LEFTOVER Baked Chicken Parmesan (4B 6G 4P) with 2 cups mixed greens and 1 tablespoon light vinaigrette (1B 1G 1P) D: Basil-Parmesan Crusted Salmon (3B 6G 3P) with ¾ cup brown rice (5B 5G 0P) and Wilted Baby Spinach with Garlic and Oil (1B 1G 1P)

Totals: WW Points 21B 26G 16P, Calories 1,002**

SATURDAY (4/25) B: Stuffed Bagel Balls (5B 6G 5P) with an orange (0B 0G 0P) L: Slow Cooker Paleo Jalapeno Popper Chicken Chili (7B 7G 5P) D: ORDER IN!

Totals: WW Points 12B 13G 10P, Calories 522**

SUNDAY (4/26) B: Banana Nut Bread (4B 5G 5P) with 1 cup mixed berries (0B 0G 0P) L: LEFTOVER Slow Cooker Paleo Jalapeno Popper Chicken Chili (7B 7G 5P) D: Turkey Meatloaf (3B 5G 3P) with Garlic Mashed Potatoes (5B 5G 1P) and Roasted Asparagus (0B 0G 0P)

Totals: WW Points 19B 22G 14P, Calories 923**

*Save 1 cup marinara for Chicken Parm on Thurs. Freeze any leftover pita you/your family won’t eat.

Week 2 (April 27-May 3)

MONDAY (4/27) B: LEFTOVER Banana Nut Bread (4B 5G 5P) with a pear (0B 0G 0P) L: Fiesta Bean Salad (4B 8G 4P) D: Baked Broccoli Mac & Cheese (8B 8G 4P) with 10 baby carrots (0B 0G 0P) Totals: WW Points 16B 21G 13P, Calories 875*

TUESDAY (4/28) B: LEFTOVER Banana Nut Bread (4B 5G 5P) with a pear (0B 0G 0P) L: LEFTOVER Baked Broccoli Mac & Cheese (8B 8G 4P) with 10 baby carrots (0B 0G 0P) D: Crock Pot Santa Fe Chicken (0B 4G 0P) with 2 tablespoons shredded cheddar (2B 2G 2P) and Chipotle’s Cilantro Lime Rice (6B 6G 6P) (recipe x 2)

Totals: WW Points 20B 25G 17P, Calories 974*

WEDNESDAY (4/29) B: 2 scrambled eggs (0B 4G 0P), 1 slice whole grain toast (3B 3G 3P) an orange (0B 0G 0P) L: Easy Wonton Soup (2B 2G 2P) with 1 cup edamame (0B 3G 0P) D: LEFTOVER Crock Pot Santa Fe Chicken (0B 4G 0P) with 2 tablespoons shredded cheddar (2B 2G 2P) and Chipotle’s Cilantro Lime Rice (6B 6G 6P) (recipe x 2)

Totals: WW Points 13B 24G 13P, Calories 1,005*

THURSDAY (4/30) B: Blueberry Banana Oatmeal Smoothie (7B 7G 7P) (recipe x 2) L: 6 Triscuits (3B 3G 3P), 6 slices salami (4B 4G 4P), 1 ounce sliced pepper jack cheese (3B 3G 3P) and 1 cup grapes (0B 0G 0P) D: Turkey Burgers with Zucchini (3B 3G 3P) on a whole wheat bun (4B 4G 4P) and Air Fryer French Fries (5B 5G 1P) (recipe x 4)

Totals: WW Points 29B 29G 25P, Calories 1,104*

FRIDAY (5/1) B: 2 scrambled eggs (0B 4G 0P), 1 slice whole grain toast (3B 3G 3P) an orange (0B 0G 0P) L: 6 Triscuits (3B 3G 3P), 6 slices salami (4B 4G 4P), 1 ounce sliced pepper jack cheese (3B 3G 3P) and 1 cup grapes (0B 0G 0P) D: Shrimp, Peas and Rice (8B 8G 3P) with sliced cucumbers (0B 0G 0P) Totals: WW Points 21B 25G 16P, Calories 1,121*

SATURDAY (5/2) B: Instant Pot Steel Cut Oats (5B 5G 1P) L: Cilantro Chicken Salad (1B 3G 1P) (recipe x 2) on 1 slice whole grain bread (3B 3G 3P) and an apple (0B 0G 0P) D: ORDER IN!

Totals: WW Points 9B 11G 5P, Calories 623*

SUNDAY (5/3) B: LEFTOVER Instant Pot Steel Cut Oats (5B 5G 1P)

L: Crustless Broccoli Cheddar Quiche (4B 6G 4P) with an orange (0B 0G 0P) D: Skinny Tuna Noodle Casserole (7B 8G 4P) with 1 cup mixed vegetables (0B 0G 0P) Totals: WW Points 16B 19G 9P, Calories 886*

*This is just a guide, women should aim for around 1500 calories per day. Here’s a helpful calculator to estimate your calorie needs. I’ve left plenty of wiggle room for you to add more food such as coffee, beverages, fruits, snacks, dessert, wine, etc.

**Google doc

Print Shopping List

Week 1 Shopping List (April 20-April 26)

Produce

9 medium apples (1 Granny Smith, 8 any variety)

8 medium oranges

4 medium pears (any variety)

2 medium lemons

3 medium limes

8 medium bananas

1 (12-ounce) container fresh strawberries

1 dry pint fresh blueberries

1 (6-ounce) container fresh raspberries or blackberries

3 medium heads garlic1 medium head cauliflower

2 pounds (4 medium) Yukon Gold potatoes

2 large sweet potatoes

5 medium (5-ounce) Hass avocados

1 pound fresh asparagus

2 small jalapenos

1 (4-inch) piece ginger

1 large red bell pepper

1 large zucchini

1 small cucumber

1 small bunch celery

1 small and 2 large carrots

1 small head red or green cabbage

1 (1-pound) bag/clamshell fresh baby spinach

1 (1-pound) bag/clamshell fresh mixed greens

2 small heads Romaine lettuce

1 large bunch Lacinato kale or Swiss chard

1 large bunch scallions

2 large bunches fresh cilantro

1 small bunch fresh basil

1 small bunch fresh dill (can sub 1 teaspoon dry dill or 1 tablespoon fresh chives in Tzatziki, if desired)

1 small bunch fresh chives

1 small plum tomato

1 medium vine-ripened tomato

1 medium white onion

2 small and 1 medium yellow onion

1 small red onion

Meat, Poultry and Fish

2 ¾ pounds boneless, skinless chicken breasts

1 ¼ pounds (4) salmon fillets

1 pound 93% lean ground chicken

1 pound 95% lean ground beef

1 1/3 pounds 99% lean ground turkey

2 pounds (6) thick center-cut boneless pork chops (can reduce to 4 for a family of 4, if desired)

Grains*

1 loaf whole grain sliced bread

1 package seasoned regular or whole wheat breadcrumbs

1 package panko breadcrumbs

1 medium package unbleached all-purpose flour

1 small package whole wheat pitas

1 package (7-inch) low carb whole wheat flour tortillas (I use La Tortilla Factory)

1 small package cornflakes or cornflake crumbs

1 package orzo pasta

1 small package quick oats

1 small package dry brown rice (or 3 cups pre-cooked)

Condiments and Dry Spices

Extra virgin olive oil

Canola oil

Cooking spray

Olive oil spray (or get a Misto oil mister)

Kosher salt (I like Diamond Crystal)

Pepper grinder (or fresh peppercorns)

Hot sauce (optional, for Avocado Toast)

Parsley

Chipotle chili powder

Chili powder

Cumin

Oregano

Bay leaves

Red wine vinegar

Paprika

Smoked paprika

Garlic powder

Onion powder

Golden balsamic vinegar

Poppy seeds

Honey

Vanilla extract

Light vinaigrette (or make your own with ingredients in list)

Regular or light mayonnaise

Crushed red pepper flakes

Optional Bagel Ball toppings: everything bagel seasoning, sesame seeds, dried garlic flakes, dried onion flakes**

Ketchup

Worcestershire sauce

Marjoram

Cinnamon

Dairy & Misc. Refrigerated Items

1 18-pack large eggs

1 package part-skim reduced sodium string cheese (I like Sargento)

1 bottle light Caesar dressing (or ingredients to make your own)

1 large wedge fresh Parmesan cheese

2 (32-ounce) containers plain nonfat Greek yogurt (I recommend Stonyfield or Fage)

1 (8-ounce) bag shredded reduced fat Mexican cheese blend

1 (8-ounce) bag reduced fat shredded mozzarella cheese (I use Polly-O)

1 (8-ounce) container unsweetened vanilla almond milk

1 (8-ounce) box reduced fat cream cheese

1 small tub light sour cream

1 (4-ounce) package goat cheese (optional, for Chicken Chili)

1 box butter

1 package reduced fat sliced cheddar cheese (can sub shredded cheese on Tuna Melt, if desired)

1 (8-ounce) bottle skim milk

Canned and Jarred

2 (32-ounce) cartons vegetable broth

1 (32-ounce) carton reduced sodium chicken broth

1 small can/jar chipotle chilis in adobo

2 (15-ounce) cans black beans

1 (14-ounce) can petite diced tomatoes

1 (28-ounce) can crushed tomatoes

2 (4.5-ounce) cans tuna in water

1 small jar unsweetened apple sauce

1 (8-ounce) and 1 (15-ounce) can tomato sauce

Misc. Dry Goods

1 (1-pound) package dry green lentils

Baking powder

Baking soda

1 small package light brown sugar

1 small package raw sugar

1 medium package chopped walnuts (you need ¾ cup)

*You can buy gluten free, if desired

Week 2 Shopping List (April 27-May 3)

Produce

8 medium pears (any variety)

3 pounds seedless grapes

4 medium apples (any variety)

12 medium oranges

5 medium bananas

1 (6-ounce) container fresh blueberries

8 medium limes

1 small head garlic

4 heads baby bok choy

1 medium zucchini

1 large English cucumber

4 ounces shiitake mushrooms

10 ounces baby bella mushrooms

1 (1-inch) piece ginger

4 medium Yukon Gold or Russet potatoes

2 pounds broccoli florets

1 (2-pound) bag baby carrots

1 medium (5-ounce) Hass avocado

1 large bunch fresh cilantro

1 small bunch fresh Italian parsley

1 medium bunch scallions

1 dry pint cherry or grape tomatoes

1 small red onion

1 large yellow onion

Meat, Poultry and Fish

2 ¾ pounds boneless, skinless chicken breasts

1 large package sliced salami

1 ¼ pounds peeled and deveined shrimp

1 pound 93% lean ground turkey

Grains*

1 package regular, whole wheat or high fiber elbow pasta

1 package No-Yolk noodles

1 package sliced whole grain bread

1 small package unbleached all-purpose flour

1 large box Triscuits

1 package whole wheat hamburger buns

1 small package quick oats

1 small package steel cut oats

1 package whole wheat or regular seasoned breadcrumbs

1 small package dry extra long white or basmati rice

1 small package dry brown rice

Condiments and Spices

Extra virgin olive oil

Canola oil

Cooking spray

Olive oil spray (or get a Misto oil mister)

Kosher salt (I like Diamond Crystal)

Pepper grinder (or fresh peppercorns)

Cumin

Crushed red pepper flakes

Garlic powder

Onion powder

Cumin

Cayenne pepper

Soy sauce*

Sesame oil

Vanilla extract

Cinnamon sticks

Ground cinnamon

Pure maple syrup

Light mayonnaise

Chile powder

Nutmeg

Dairy & Misc. Refrigerated Items

2 dozen large eggs

1 (16-ounce) package reduced fat shredded sharp cheddar

1 (16-ounce) packaged shredded cheddar

1 small block pepper jack cheese (or cheese of your choice)

1 pint half and half

1 box regular or unsalted butter

1 small wedge fresh Parmesan cheese

1 small wedge fresh Pecorino Romano cheese (can sub 2 tablespoons Parmesan cheese in Shrimp, Peas and Rice, if desired)

1 (8-ounce) container unsweetened vanilla almond milk

1 quart skim milk

1 pint 1% or 2% milk

Frozen

1 small package mixed vegetables

1 small package peas

1 medium package corn kernels

1 package frozen mini wontons (I like Trader Joe’s)

1 large package edamame in pods

1 small bag frozen blueberries

Canned and Jarred

2 (15-ounce) cans black beans

1 (15-ounce) can chickpeas

1 (14.4-ounce) can diced tomatoes with green chilies

2 (5-ounce) cans tuna in water

1 (32-ounce) carton chicken broth

2 (32-ounce) cartons low sodium chicken broth

Misc. Dry Goods

1 small package raw sugar

1 small bottle sherry (optional, for Tuna Noodle Casserole)

*You can buy gluten free, if desired

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posted April 18, 2020 by Gina

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maggirio · 2 years ago

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Maggi RIO All in one 3G Food Processor Attachment for Mixer (Universal) 2022

About this item

Price - 2,000/- Click Here To Buy

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3G Food Processor Attachment is a unique attachment that comes with an unbreakable bowl and cover. It includes a vegetable slicer, dough maker and an instant whipper It also comes along with the following mixer attachments: Slicer blade,Shredder blade,Garnishing/ scrapping blade,Finger chips blade (Clockwise direction Mixer attachment) Utility: This processor is used to knead dough; chop, slice, shred and peel veggies and; whisk eggs, curd and batters. Perfect addition for daily kitchen use as it comes with an unbreakable plastic container and German steel blades that are efficient without adding any extra load to the mixer. Design & Assembly: This attachment is used to reduce the speed of the mixer by the gear box (direct transmission drive). This technology is modern when compared to the belt drive food processor which is old and expensive to maintain as well. CAN FIT ON FOLLOWING MODELS OF MIXERS :- PRITHI TRIO PRITHI ECO CHEF PRITHI BLUE LEAF GOLD GOLD PRITHI BLUEBERRY PRITHI CHEF PRO PRITHI ECO PLUS GOLD110 VOLT PRITHI ECO PLUS PRITHI PLATINUM PLATINUM PRITHI POPULAR PRITHI STELLE STELLE PRITHI ZODIAC ZODIAC BAJAJ RUBY BAJAJ TRIO BAJAJ TWISTER TWISTER BOSS CYCLONE CYCLONE MTY BOSS EXCEL RICO MG124 SUMEET DOMESTIC PLUS PLUS SUMEET TRADITIONAL H'vells MOMENTA 600 600 MORPHY RICHARDS AEROPLUS AEROPLUS MORPHY RICHARDS ELITE MORPHY RICHARDS ICON DLX Y MORPHY RICHARD ICON ROYAL Q MORPHY RICHARD ICON SUPREME SUPREME PRE Read the full article

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ladystylestores · 4 years ago

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7 Day Healthy Meal Plan (July 20-26)

posted July 18, 2020 by Gina

A free 7-day, flexible weight loss meal plan including breakfast, lunch and dinner and a shopping list. All recipes include calories and updated WW Smart Points.

7-Day Healthy July Meal Plan

What is your favorite summer dessert? Some of my favorites include fresh berries and are easy for portion control like Red, White and Blueberry Cheesecake Cupcakes, Strawberries Romanoff, Individual Mixed Berry Pies, and don’t forget the Mixed Berry Tarlet with Dark Chocolate for the chocolate lover in your life! You can check out all my desserts here. Enjoy!

Why Should Everyone Meal Plan?

Meal planning is a great way to organize your meals for the week ahead. You also save time and money in the supermarket! And of course, planning ahead helps you stick to your goals!

About The Meal Plan

If you’re new to my meal plans, I’ve been sharing these free, 7-day flexible healthy meal plans (you can see my previous meal plans here) that are meant as a guide, with plenty of wiggle room for you to add more food, coffee, beverages, fruits, snacks, dessert, wine, etc or swap recipes out for meals you prefer, you can search for recipes by course in the index. You should aim for around 1500 calories* per day.

There’s also a precise, organized grocery list that will make grocery shopping so much easier and much less stressful. Save you money and time. You’ll dine out less often, waste less food and you’ll have everything you need on hand to help keep you on track.

Lastly, if you’re on Facebook join my Skinnytaste Facebook Community where everyone’s sharing photos of recipes they are making, you can join here. I’m loving all the ideas everyone’s sharing! If you wish to get on the email list, you can subscribe here so you never miss a meal plan!

Also, if you don’t have the Skinnytaste Meal Planner, now would be a great time to get one to get organized for 2020! There was a print error last year, but it’s perfect now! You can order it here!

youtube

THE DETAILS:

Breakfast and lunch Monday-Friday, are designed to serve 1 while dinners and all meals on Saturday and Sunday are designed to serve a family of 4. Some recipes make enough leftovers for two nights or lunch the next day. While we truly believe there is no one size fits all meal plan, we did our best to come up with something that appeals to a wide range of individuals. Everything is Weight Watchers friendly, I included the updated WW Blue SP for your convenience, feel free to swap out any recipes you wish or just use this for inspiration!

The grocery list is comprehensive and includes everything you need to make all meals on the plan. I’ve even included brand recommendations of products I love and use often. Cross check your cabinets because many condiments you’ll notice I use often, so you may already have a lot of them.

And last, but certainly not least, this meal plan is flexible and realistic. There’s plenty of wiggle room for cocktails, healthy snacks, dessert and dinner out. And if necessary, you can move some things around to make it work with your schedule. Please let me know if you’re using these plans, this will help me decide if I should continue sharing them!

MONDAY (7/20) B: Huevos Pericos (½ recipe) (2B 8G 2P) L: Chicken Club Lettuce Wrap Sandwich (5B 7G 5P) with an apple (0B 0G 0P) D: Summer Cavatelli with Corn, Tomatoes and Zucchini (7B 8G 7P)

Totals: WW Points 14B 23G 14P, Calories 938*

TUESDAY (7/21) B: Huevos Pericos (½ recipe) (2B 8G 2P) L: LEFTOVER Summer Cavatelli with Corn, Tomatoes and Zucchini (7B 8G 7P) D: Skillet Taco Cauliflower Rice (5B 5G 5P)

Totals: WW Points 14B 21G 14P, Calories 826*

WEDNESDAY (7/22) B: Avocado Toast Egg-in-a-Hole (4B 6G 4P) L: Chicken Club Lettuce Wrap Sandwich (5B 7G 5P) with an apple (0B 0G 0P) D: Grilled Chicken with Spinach and Melted Mozzarella (1B 3G 1P) with Orzo with Zucchini and Tomato (recipe x 2) (6B 6G 6P)

Totals: WW Points 16B 22G 16P, Calories 936*

THURSDAY (7/23) B: Avocado Toast Egg-in-a-Hole (4B 6G 4P) L: LEFTOVER Grilled Chicken with Spinach and Melted Mozzarella (1B 3G 1P) with Orzo with Zucchini and Tomato (6B 6G 6P) D: Grilled Flank Steak with Chimichurri (5B 5G 5P) with 1 corn on the cob (0B 3G 0P) Totals: WW Points 16B 23G 16P, Calories 898*

FRIDAY (7/24) B: Greek Yogurt with Berries, Nuts and Honey (5B 8G 5P) L: LEFTOVER Grilled Chicken with Spinach and Melted Mozzarella (1B 3G 1P) with Orzo with Zucchini and Tomato (6B 6G 6P) D: Salmon Croquettes with Dill Sauce** (3B 6G 3P) with Chopped Feta Salad (5B 5G 5P) Totals: WW Points 20B 28G 20P, Calories 1,040*

SATURDAY (7/25) B: Chorizo Breakfast Bowls (7B 11G 5P) L: 1 ½ cups Greek Pasta Salad (8B 8G 8P) D: ORDER IN!

Totals: WW Points 15B 19G 13P, Calories 693*

SUNDAY (7/26) B: Eggs and Tomato Breakfast Melts (3B 3G 3P) with 1 cup mixed berries (0B 0G 0P) L: LEFTOVER 1 ½ cups Greek Pasta Salad (8B 8G 8P) D: Quick Garlic Lime Marinated Pork Chops (5B 5G 5P) with Chipotle’s Cilantro Lime Rice (6B 6G 6P) and 2 cups mixed greens, 6 cherry tomatoes and 2 teaspoons light vinaigrette (1B 1G 1P) Totals: WW Points 23B 23G 23P, Calories 976*

** Freeze any leftovers you/your family won’t eat.

*Google doc

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Shopping List

Produce

2 medium apples

1 (12-ounce) container fresh strawberries

2 (6-ounce) containers fresh berries (your choice)

2 medium (6-ounce) Hass avocados

2 medium limes

1 medium lemon

1 large orange bell pepper

6 medium ears of corn

1 medium and 1 large zucchini

1 medium and 1 large English cucumber

1 pound baby gold or red potatoes

1 large head garlic

1 medium head cauliflower (or 4 cups “riced”)

1 small bunch celery

1 medium bunch scallions

1 small bunch fresh cilantro

1 small bunch fresh Italian parsley

1 small bunch/container fresh dill

1 small bunch/container fresh oregano (optional garnish for Greek Pasta Salad)

1 small bunch/container fresh basil (can sub 2 tablespoons parsley in Summer Cavatelli, if desired)

1 medium head Iceberg lettuce

1 large head Romaine lettuce

1 (10-ounce) bag/container mixed baby greens

3 dry pints cherry or grape tomatoes

2 small and 2 medium plum or Campari tomatoes

1 medium red onion

1 small yellow onion

1 large white onion

Meat, Poultry and Fish

1 package center-cut bacon

6 ounces (12 slices) sliced deli chicken or turkey

1 pound 93% lean ground turkey

1 ½ pounds flank steak

1 ½ pounds (4) lean boneless pork chops

1 ½ pounds (3 large) boneless, skinless chicken breasts

1 small package turkey or chicken chorizo (or ingredients to make your own)

Grains*

1 small loaf sliced whole grain bread

1 package orzo pasta

1 package rotini, cavatappi or bow tie pasta

1 package whole grain English muffins

1 small package extra-long grain or Basmati rice

Condiments and Spices

Extra virgin olive oil

Canola oil

Cooking spray

Olive oil spray (or get a Misto oil mister)

Kosher salt (I like Diamond Crystal)

Pepper grinder (or fresh peppercorns)

Mayonnaise

Garlic powder

Cumin

Chili powder

Paprika

Oregano

Hot sauce (optional, for Avocado Toast)

Adobo seasoning salt (can sub kosher salt in Huevos Pericos, if desired)

Honey

Dijon mustard

Apple cider vinegar

Red wine vinegar

Crushed red pepper flakes

Light vinaigrette dressing (or make your own with ingredients in list)

Dairy & Misc. Refrigerated Items

2 dozen large eggs

1 pint liquid egg whites

1 (6-ounce) container nonfat plain Greek yogurt

1 medium wedge Pecorino Romano or Parmesan cheese

1 (32-ounce) container low-fat plain yogurt OR 1 (16-ounce) container light sour cream

1 pound fresh cavatelli pasta (May be in frozen section. You can sub dry if you can’t find fresh)

1 (8-ounce) package shredded part-skim mozzarella

1 (8-ounce) package shredded reduced fat Mexican cheese blend

1 small package Queso Blanco or Queso Fresco (can sub 2 tablespoons Mexican cheese blend in Chorizo Bowls, if desired)

1 medium chunk fresh Feta cheese

Frozen

1 (10-ounce) package frozen spinach

Canned and Jarred

4 (7.5-ounce) cans no salt added salmon in water

1 medium jar pitted Kalamata olives

1 jar roasted red peppers

1 small jar marinara sauce (or ingredients to make your own)

1 (8-ounce) can tomato sauce

1 small jar salsa

Misc. Dry Goods

1 small bag chopped walnuts

Non-Food Items

Parchment paper

*You can buy gluten free, if desired

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posted July 18, 2020 by Gina

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from World Wide News https://ift.tt/30rFZHJ

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falafelrecipe · 5 years ago

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Varied Baby Food Recipes 8–12 months, Fast & Easy

How to make fast Baby Food recipes, By now your baby has probably mastered purées and tried a wide variety of nutritious—and delicious—new tastes. It’s time to get more adventurous with his meals by introducing fresh flavors and more complex baby food. This is one of my favorite stages in a baby’s eating career. By nine months Rosa was more comfortable in the high chair, more at ease with utensils, and just more expressive (dare I say even more cute?). Each day was different, and I was curious to see what flavors she would prefer and whether most of the finger foods would end up in her mouth or on the floor (um, often the floor . . . this is also when we invested in a small handheld vacuum).

I prepared most of the dishes in this chapter specifically for Rosa, contin- uing to use the freezer for easy meals during the week. But a few of the recipes (I’m thinking of Baby’s Bolognese, Greek Fish and Tomatoes, and Curried Cauliflower and Chickpeas) were our dinnertime standbys that just happened to make delicious, age-appropriate baby food. And sometimes it works the other way around: After making the Rosemary Roasted Pears just for Rosa, I promptly ate half of it myself.

List of Baby Food Recipes:

Rosemary Roasted Pears

Salmon, Kale, and Sweet Potato Smash

Savory Beef and Broccoli

Curried Cauliflower and Chickpeas

Comforting Chicken Soup

Baby’s Bolognese

Sweet Spiced Chicken Stew

Mighty Green Beans

Beets in Yogurt with Dill

Greek Fish and Tomatoes

Pumpkin-Banana Mash

Fruity Tofu Pudding

Since your baby’s tummy is still so tiny, you want to be sure to feed her themost nutrient- dense foods possible, full of protein, iron, and all the vita-mins and minerals she needs to be healthy and strong. The recipes in thischapter fit the bill perfectly, chock-full of both nutrition and flavor.

As your baby grows and becomes more proficient at chewing and swal-lowing, you’ll want to maintain more texture in her food. Instead of using ablender, transition to pulsing dishes in a food processor, blending them witha handheld immersion blender, or simply employing a knife and fork to dothe job (less dishes!). Don’t be afraid to feed your child chunkier foods onceshe has mastered purées. According to a 2009 study, children who started lumpier foods between six and nine months had more food acceptance atage seven.

During this period you should also offer your baby a wider variety of finger foods. Look for ideas in chapter four.

Continue with a sippy cup of water at each meal. At around eight to ten months it’s time to move on to a cup with a straw, which will allow yourbaby to train another set of muscles and learn new drinking skills. Considerboth sippy and straw cups as transitional tools, rather than permanent waysof drinking. By 12 months, your toddler is ready for an open cup. Start experi-menting with very small amounts of milk or water and have plenty of kitchentowels at hand during the learning period. This upgrade is extremely impor-tant for your child’s oral health and development of feeding skills, so don’tlet the mess deter you (as tempting as that may be).

Serving Sizes

Your baby will likely be able to handle ¼ cup or more ofeach of the meals in this chapter. Most of the recipes makemany times more than that, so there will be plenty to refrig-erate or freeze for future meals.

Wholesome feeding tips

Make sure your baby has transitioned to a regular feeding schedule by now, a structure that includes three set meals a day, plus a midmorning and midafternoon snack. Some babies also need a bedtime snack, so be guided by your little one.

Continue to avoid added salt until your baby is 12 months old, and take this opportunity to attune her palate to foods without a lot of added sugars.

Babies at this stage love to explore. Let your little one touch and squeeze the food. By ten months he may be ready to practice with a fork and spoon.

Don’t be alarmed if your baby chows down at one meal and then hardly eats at the next, or if he rejects a food he liked just yesterday. Babies’ appetites are always in flux, and they are still experimenting with flavors. Trust your baby, and never pressure him to eat.

Your child may make a funny face when he tries a new food, but don’t give up as long as he continues to eat! At this stage most children are open to new foods, so continue to serve a variety and meet your baby’s frowns with smiles.

Rosemary Roasted Pears

Give your baby a head start on sophisticated flavors with this delicious twist on basic applesauce.

4 ripe (but not squishy) Bartlett pears (about 2 lbs)

2 teaspoons olive oil

½ teaspoon finely chopped fresh rosemary

2 tablespoons almond butter

Preheat the oven to 375°F. Line a rimmed baking sheet with parchment paper.

Peel and core the pears; slice each into 8 wedges. Toss the pears with the olive oil. Spread them out on the baking sheet and roast for 30 minutes or until tender and lightly golden brown. Cool slightly.

Transfer the pears to a medium bowl. Mash the pears with a fork until you get the desired consistency for your baby. Stir in the rosemary and almond butter.

Makes about 2 cups

Age It Up: This pear sauce is scrumptious at any age. Make it part of a cheese plate, or spread it between two slices of toast for a satisfying breakfast or lunch.

Nutrition per serving (¼ cup): 100 calories; 1g protein; 4g fat (0g sat. fat); 18g car-bohydrates; 4g fiber; 11g sugars; 1mg sodium; 24mg calcium; 0mg iron; 165mgpotassium; 5mg Vitamin C; 26IU Vitamin A.

Wholesome Tip: Look for creamy unsweetened and unsalted almond butter.

Salmon, Kale, and Sweet Potato Smash

Superfood alert! Salmon, kale, and sweet potatoes all top the list of nutrient and an- tioxidant-rich foods. Be sure to run your fingers along the salmon to check for small bones. Use regular tweezers or fish tweezers to easily remove them.

1 medium sweet potato, peeled and cut into 1-inch chunks

2½ cups chopped Tuscan kale, thick stems removed

6 oz. salmon fillet, skinned and cut into 4 pieces

1.In a medium saucepan, bring 2 inches of water to a simmer. Place a steamer basket over the water. Add the sweet potato chunks. Cover and steam for 5 minutes.

Add the kale and cook for another 3 minutes. Add the salmon and cook for 5 more minutes or until the vegetables are tender and the salmon is cooked through. Cool slightly.

Transfer the vegetables and salmon to a bowl. Using an immersion blender, a potato masher, or a fork, mash until you get the desired consistency for your baby.

Makes about 2½ cups

Nutrition per serving (¼ cup): 87 calories; 8g protein; 2g fat (0g sat. fat); 8g car- bohydrates; 1g fiber; 1g sugars; 43mg sodium; 57mg calcium; 1mg iron; 404mg potassium; 41mg Vitamin C; 8853IU Vitamin A.

Savory Beef and Broccoli

Give your little one a sneak preview of stir-fries to come with this tasty, protein-rich meal.

¾ cup low-sodium beef broth

½ lb. strip steak or top sirloin, fat trimmed and cut into cubes

3 cups broccoli florets

In a medium saucepan, bring the beef broth to a boil. Add the steak, making sure it is covered by the broth (add a bit more if necessary). Place the florets on top of the steak. They don’t need to be submerged. Cover the pan, reduce the heat to medium-low, and simmer for 15 minutes or until the steak is cooked through and the broccoli is very tender. Cool slightly.

With an immersion blender, food processor, or knife and fork, mash the beef and broccoli until you get the desired consistency for your baby.

Makes about 2 cups

Nutrition per serving (¼ cup): 88 calories; 15g protein; 2g fat (1g sat. fat); 4g car- bohydrates; 2g fiber; 1g sugars; 97mg sodium; 28mg calcium; 1mg iron; 365mg potassium; 38mg Vitamin C; 905IU Vitamin A.

Curried Cauliflower and Chickpeas

Cauliflower, chickpeas, and curry are a classic Indian flavor combination.

½ cup low-sodium chicken broth (or vegetable broth or water)

½ cup water

4 cups cauliflower florets (about half a head)

1 cup canned chickpeas, rinsed and drained

½ teaspoon mild curry powder

In a medium saucepan, bring the chicken broth and water to a boil. Add thecauliflower florets and the chickpeas. They won’t be covered by the liquid.Cover the pan, reduce the heat to medium-low, and simmer for 8 to 10 minutes or until the cauliflower is very tender. Cool slightly.

Sprinkle in the curry powder. With an immersion blender, food processor, orknife and fork, mash the cauliflower and chickpeas until you get the desiredconsistency for your baby.

Makes about 3 cups

Age It Up: For a delicious snack or lunch for kids and grown-ups of all ages, add abeaten egg, ½ teaspoon salt, extra curry powder to taste, and enough panko for theveggies to come together. Form into cakes and sauté in olive oil until goldenbrown.

Nutrition per serving (¼ cup): 63 calories; 3g protein; 1g fat (0g sat. fat); 12g car-bohydrates; 3g fiber; 1g sugars; 140mg sodium; 24mg calcium; 0mg iron; 232mgpotassium; 25mg Vitamin C; 8IU Vitamin A.

Comforting Chicken Soup

Let your baby find out early how satisfying chicken soup can be.

1½ teaspoons unsalted butter

1 leek, white and light green parts only, chopped

½ cup low-sodium chicken broth

½ cup water

1 medium Yukon gold potato, peeled and chopped

2 carrots, peeled and chopped

1 boneless, skinless chicken breast, cut into 1-inch chunks

1 teaspoon lemon juice

Melt the butter in a medium saucepan over medium-low heat. Add the leekand cook until tender, about 5 minutes.

Add the chicken broth, water, potatoes, and carrots to the pan. Bring to aboil. Reduce the heat to low, cover, and simmer for 10 minutes. Add thechicken, cover, and simmer for 8 more minutes or until the chicken iscooked through and the vegetables are tender. Cool slightly.

Add the lemon juice. With an immersion blender, food processor, or knifeand fork, mash the chicken and veggies until you get the desired consistencyfor your baby.

Makes about 2¾ cups

Nutrition per serving (¼ cup): 115 calories; 5g protein; 3g fat (1g sat. fat); 18g car-bohydrates; 2g fiber; 1g sugars; 44mg sodium; 26mg calcium; 1mg iron; 346mgpotassium; 13mg Vitamin C; 2145IU Vitamin A.

Wholesome Tip

When buying canned goods, always look for cans that haven’t been linedwith BPA, a chemical that may have negative effects on developing brains.Or, seek out boxed or pouched versions.

Bolognese baby food

This recipe will keep you in sauce for the foreseeable future, and you’ll be glad once you see how much your little one loves it. Freeze some in small quantities to defrost quickly for your baby’s meals; freeze the rest in larger portions for the whole family to eat over pasta.

1 tablespoon olive oil

1 lb. ground beef

1 cup finely chopped onion

2 medium carrots, peeled and finely chopped

1 clove garlic, finely chopped

½ teaspoon chopped fresh rosemary

1 cup low-sodium chicken broth

One 28-oz. can crushed tomatoes

2 tablespoons ricotta cheese

For serving:

¼ cup cooked whole-wheat orzo

Heat the olive oil in a medium-sized pot. Add the ground beef, onion, carrots, and garlic. Sauté over medium heat until the beef is no longer pink, about 8 to 10 minutes. Drain and return to the pot.

Add the rosemary and stir to combine. Add the chicken broth and tomatoes. Bring the sauce to a boil. Reduce the heat to a simmer and cook, stirring occasionally, for 30 minutes. Remove from the heat and stir in the ricotta cheese.

To serve, mix ¼ cup cooked orzo with 2 tablespoons of sauce. With an immersion blender, food processor, or knife and fork, mash the pasta and sauce until you get the desired consistency for your baby.

Makes about 5 cups sauce

Age It Up: Add 1¼ teaspoons salt and a pinch of sugar to the sauce.

Nutrition per serving: 30 calories; 3g protein; 1g fat (0g sat. fat); 2g carbohydrates; 1g fiber; 1g sugars; 51mg sodium; 12mg calcium; 1mg iron; 115mg potassium; 2mg Vitamin C; 538IU Vitamin A.

Sweet Spiced Chicken Stew

An immersion blender works particularly well when mashing this lightly spiced stew. Don’t be tempted to leave out the prunes. They add a deep and pleasing sweetness, plus they are excellent for your baby’s digestive health.

⅓ cup low-sodium chicken broth

½ cup water

1 boneless, skinless chicken breast, cut into 2-inch chunks

1 medium zucchini, thinly sliced into half moons

4 pitted prunes, chopped

½ teaspoon cinnamon

½ teaspoon ground cumin

In a medium saucepan, bring the chicken broth and water to a boil. Add the chicken. Cover the pan, reduce the heat to medium-low, and simmer for 5 minutes.

Add the zucchini, prunes, cinnamon, and cumin and stir. Cover and simmer for 10 minutes or until the chicken is cooked through and the zucchini is tender. Uncover and cool slightly.

With an immersion blender, food processor, or knife and fork, mash the stew until you get the desired consistency for your baby.

Makes about 2 cups

Nutrition per serving (¼ cup): 53 calories; 8g protein; 1g fat (0g sat. fat); 4g car- bohydrates; 1g fiber; 2g sugars; 20mg sodium; 10mg calcium; 0mg iron; 152mg potassium; 4mg Vitamin C; 90IU Vitamin A.

Mighty Green Beans baby food

Quinoa and almond butter add a punch of protein to this appealing dish.

1 lb. green beans, trimmed

2 teaspoons olive oil

1½ cups cooked quinoa

2 tablespoons almond butter

4 mint leaves, chopped

Preheat the oven to 425°F. Line a rimmed baking sheet with parchment paper.

Toss the green beans with the olive oil. Spread on the prepared baking sheet and roast until tender, 15 to 20 minutes.

In a large bowl, combine the green beans with the quinoa, almond butter, and mint leaves. Add 2 tablespoons of water. With an immersion blender, food processor, or knife and fork, mash the stew until you get the desired consistency for your baby. Add a tablespoon or more water if needed for smoother blending.

Makes about 2 cups

Nutrition per serving (¼ cup): 98 calories; 4g protein; 4g fat (0g sat. fat); 12g car- bohydrates; 3g fiber; 2g sugars; 4mg sodium; 51mg calcium; 1mg iron; 272mg potassium; 5mg Vitamin C; 2IU Vitamin A.

Beets in Yogurt with Dill

1½ cups chopped, cooked beets (about 10 oz.)

2 tablespoons plain, whole-milk Greek yogurt

⅛ teaspoon chopped dill

Forget the fact that these beets are smooth, creamy, and surprisingly sweet. They are worth making for the bright magenta color alone.

Purée the beets in a blender until smooth.

To serve, stir together 2 tablespoons beet purée with the 2 tablespoons Greek yogurt. Sprinkle with the dill.

Makes about 1½ cups

Nutrition per serving (¼ cup): 40 calories; 3g protein; 2g fat (1g sat. fat); 4g car- bohydrates; 1g fiber; 3g sugars; 37mg sodium; 44mg calcium; 0mg iron; 87mg potassium; 5mg Vitamin C; 438IU Vitamin A.

Greek Fish and Tomatoes

I make a variation of this dish for my (grown-up!) personal chef clients. For a hit of brine I always roast some capers or pitted Kalamata olives along with the tomatoes. Let your older baby explore these flavors as well by serving them on the side.

Olive oil

6 oz. red snapper fillet or other white fish, bones removed

½ cup grape tomatoes, quartered

2 tablespoons pitted Kalamata olives, halved, or 2 teaspoons capers

¼ teaspoon dried oregano

Preheat the oven to 400°F. Rub a small baking pan with olive oil.

Place the snapper on the prepared pan. Drizzle with ¼ teaspoon olive oil, spreading it over the fish with the back of a spoon or your fingers.

In a small bowl, combine the tomatoes, olives or capers, ½ teaspoon olive oil, and oregano. Spoon over the fish. Most  of it will land on the pan; that’s fine. Roast until the fish flakes easily with a fork, about 10 minutes. Cool slightly.

Transfer the fish, tomatoes and any juices to a large bowl, leaving behind the olives or capers and the fish’s skin. With an immersion blender, food processor, or knife and fork, mash the fish and tomatoes until you get the desired consistency for your baby. Serve the olives or capers on the side.

Makes about 1 cup

Age It Up: Before mashing, this is a lovely, easy dinner for the grown-ups and big kids in the household. Just salt and pepper the grown-up’s portions.

Nutrition per serving (¼ cup): 53 calories; 8g protein; 1.8g fat (0g sat. fat); 1g car- bohydrates; 0g fiber; 1g sugars; 55mg sodium; 9mg calcium; 0mg iron; 229mg potassium; 4mg Vitamin C; 204IU Vitamin A.

Pumpkin-Banana Mash

What a treat! Buttery-soft banana is mixed with smooth and creamy pumpkin purée and spiked with cinnamon. Be sure to use a ripe banana for the sweetest flavor.

1 teaspoon unsalted butter

1 medium banana, sliced

¼ cup canned pumpkin purée

⅛ teaspoon cinnamon

Melt the butter in a medium skillet over medium heat. Add the banana slices and sauté until lightly browned, about 5 minutes.

Transfer the banana to a small bowl. Add the pumpkin and cinnamon. With a fork, mash the banana to get the desired consistency for your baby.

Makes about ½ cup

Nutrition per serving (¼ cup): 95 calories; 1g protein; 2g fat (1g sat. fat); 20g car- bohydrates; 3g fiber; 10g sugars; 3mg sodium; 14mg calcium; 1mg iron; 332mg potassium; 8mg Vitamin C; 4877IU Vitamin A.

Fruity Tofu Pudding baby food

Make this creamy concoction a day ahead, and feel free to experiment with different fruits.

8 oz. silken tofu, liquid poured off

1 cup chopped nectarine (about 1)

¼ cup raspberries

1 tablespoon agave nectar

Put all of the ingredients in a food processor and process until smooth, stopping occasionally to scrape down the sides with a rubber spatula.

Transfer the pudding to a storage container and refrigerate for at least 4 hours or overnight.

Makes about 1 cup

Nutrition per serving (¼ cup): 66 calories; 3g protein; 2g fat (0g sat. fat); 10g car- bohydrates; 1g fiber; 8g sugars; 3mg sodium; 21mg calcium; 1mg iron; 185mg potassium; 4mg Vitamin C; 121IU Vitamin A

Wholesome Tip

Tofu is a wonderful addition to the diet of vegetarian and non-vegetarian ba- bies alike. Inexpensive and high in protein, it has a mild flavor that plays well with both sweet and savory ingredients.

The post Varied Baby Food Recipes 8–12 months, Fast & Easy appeared first on Falafel.

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bestofrepices · 5 years ago

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Skinnytaste Meal Plan (January 27-February 2)

posted January 25, 2020 by Gina

A free 7-day flexible weight loss meal plan including breakfast, lunch and dinner and a shopping list. All recipes include calories and updated WW Smart Points.

Meal Plan

So did your favorite team make it to the Super Bowl? Honestly, I am not much of a football fan, but I love a good party- tailgate or otherwise! While I have a some great choices already on the plan for Sunday, make sure you check out all the Super Bowl recipes here. Which is your favorite?

Why Should Everyone Meal Plan?

Meal planning is a great way to organize your meals for the week ahead. You also save time and money in the supermarket! And of course, planning ahead helps you stick to your goals!

About The Meal Plan

(embed)https://www.youtube.com/watch?v=X6RZHTD9AM4(/embed)

THE DETAILS:

MONDAY (1/27) B: 2 hard-boiled eggs (0B 4G 0P) and a pear (0B 0G 0P) L: Italian Chopped Salad (8B 8G 8P) D: Crock Pot Creamy Tomato Soup * (5B 7G 5P) with 2 Easy Garlic Knots (4B 6G 4P) Totals: Freestyle SP 17B 25G 17P, Calories 862**

TUESDAY (1/28) B: 2 hard-boiled eggs (0B 4G 0P) and a pear (0B 0G 0P) L: Italian Chopped Salad (8B 8G 8P) D: Chicken Chimichangas (6B 8G 7P) with Quick and Delicioso Cuban Style Black Beans (1B 3G 1P)

Totals: Freestyle SP 15B 23G 16P, Calories 1,016**

WEDNESDAY (1/29) B: Overnight Oats in a Jar (5B 5G 3P) L: Chicken Salad with Lemon and Dill (1B 4G 1P) in a whole wheat tortilla (1B 1G 1P) D: Kielbasa Veggie Sheet Pan Dinner (6B 6G 6P)

Totals: Freestyle SP 13B 16G 11P, Calories 803**

THURSDAY (1/30) B: Overnight Oats in a Jar (5B 5G 3P) L: Chicken Salad with Lemon and Dill (1B 4G 1P) in a whole wheat tortilla (1B 1G 1P) D: Easy Wonton Soup (3B 3G 3P) with Spicy California Shrimp Stack (5B 5G 3P) Totals: Freestyle SP 15B 18G 11P, Calories 894**

FRIDAY (1/31) B: Greek Yogurt with Berries, Nuts and Honey (5B 8G 5P) L: Chicken Salad with Lemon and Dill (1B 4G 1P) in a whole wheat tortilla (1B 1G 1P) D: Salmon Avocado Salad (5B 8G 5P)

Totals: Freestyle SP 12B 21G 12P, Calories 876**

SATURDAY (2/1) B: Easy Bagel Recipe (3B 4G 3P) with 1 egg (0B 2G 0P), 2 strips bacon (2B 2G 2P), and an orange (0B 0G 0P) L: Chicken and Shrimp Laap (4B 4G 3P) D: DINNER OUT!

Totals: Freestyle SP 9B 12G 8P, Calories 566**

SUNDAY (2/2) B: Asparagus-Pancetta Potato Hash (4B 6G 2P) L: Buffalo Chicken Dip (2B 3G 2P) and Hot Mexican Layer Dip (4B 4G 4P) with 15 baked tortilla chips (4B 4G 4P) D: Slow Cooker Pork Carnitas (3B 3G 3P) with Best Guacamole (3B 4G 3P) and 2 corn tortillas (3B 3G 3P)

Totals: Freestyle SP 23B 27G 21P, Calories 1,026**

*Freeze any leftover you/your family won’t eat. **This is just a guide, women should aim for around 1500 calories per day. Here’s a helpful calculator to estimate your calorie needs. I’ve left plenty of wiggle room for you to add more food such as coffee, beverages, fruits, snacks, dessert, wine, etc.

*Google doc

Print Shopping List

Shopping List

Produce

2 medium pears (any variety)

5 medium oranges

5 medium limes

1 medium lemon

1 small banana

1 dry pint fresh blueberries

4 baby bok choy

2 medium heads garlic

1 small and 1 large shallot

1 pound Yukon gold potatoes

1 (1-inch) piece fresh ginger

1 large English cucumber

6 large Hass avocados

1 ½ pounds asparagus

4 ounces shiitake mushrooms

1 small bunch celery

1 small bunch carrots

2 medium bunches scallions

1 large bunch cilantro

1 small bunch/container fresh basil

1 small bunch/container fresh mint

1 small bunch/container fresh dill (can sub 2 tablespoons basil or parsley in Chicken Salad, if desired)

1 small bunch/container fresh chives (can sub 1 teaspoon scallion greens in Shrimp Stack, if desired)

1 small bunch fresh Italian

½ head red cabbage

1 head butter lettuce

2 large heads Romaine lettuce

2 dry pints cherry or grape tomatoes

1 medium and 1 large vine-ripened tomatoes

1 small red bell pepper

1 large orange bell pepper

1 small red onion

1 large yellow onion

Meat, Poultry and Fish

1 ounce sliced genoa salami

1 package turkey kielbasa (you need 14 ounces)

1 pound ground chicken

1 package center-cut bacon

2 ounces pancetta (can sub bacon in Asparagus-Pancetta Hash, if desired)

½ pound raw large peeled and deveined shrimp

½ pound cooked large peeled and deveined shrimp (can sub an extra ½ pound raw and cook yourself, if desired)

2 rotisserie chickens (can buy 1 rotisserie and sub an extra pound raw breasts and cook those for Chimichangas, if desired)

1 pound (4) wild salmon fillets

1 pound (2) boneless, skinless chicken breasts

1 pound 93% lean ground turkey

2 1/2 pounds trimmed, boneless pork shoulder blade roast

Grains*

1 package low-carb whole wheat tortillas (such as La Tortilla Factory)

1 package quick oats

1 small package dry brown rice (or 1 1/3 cup cooked)

1 package unbleached all-purpose or white whole wheat flour

1 package baked tortilla chips

1 large package corn tortillas

Condiments and Spices

Extra virgin olive oil

Canola or vegetable oil

Cooking spray

Olive oil spray (or get a Misto oil mister)

Kosher salt (I like Diamond Crystal)

Pepper grinder (or fresh peppercorns)

Red wine vinegar

Bay leaves

Cumin

Oregano

NuNaturals liquid vanilla stevia (or your favorite sweetener)

Cinnamon

Chili powder

Garlic powder

Paprika

Regular or reduced sodium soy sauce*

Sesame oil

Rice vinegar

Furikake (such as Eden Shake, or can sub sesame seeds)

Mayonnaise

Honey

Sriracha sauce

Dijon mustard

Dried parsley

Apple cider vinegar (I like Braggs)

Asian fish sauce

Cayenne pepper

Frank’s RedHot Sauce

White vinegar

Thyme

Smoked paprika

Sazon

Adobo seasoning

Bagel toppings (optional): everything bagel seasoning, sesame seeds, poppy seeds, dried garlic flakes, dried onion flakes

Italian seasoning

Dairy & Misc. Refrigerated Items

1 18-pack large eggs

1 box regular or unsalted butter

1 (8-ounce) box reduced fat cream cheese

1 (32-ounce) container plain nonfat Greek yogurt (I like Fage or Stonyfield)

1 (8-ounce) tub sour cream

1 (8-ounce) tub fat-free sour cream

1 small package blue cheese

1 small package cotija cheese

1 small wedge Pecorino Romano cheese (can sub 1/3 cup Parmesan in Tomato Soup, if desired)

1 small wedge Parmesan cheese

1 (8-ounce) bag reduced fat shredded Mexican cheese blend (I like Sargento)

1 (8-ounce) bag part-skim shredded mozzarella cheese

1 small block pepper Jack cheese

1 (8-ounce) container unsweetened almond milk

1 pint 2% milk

Frozen

1 package mini wontons (I like Trader Joe’s Chicken Cilantro)

Canned and Jarred

2 (4-ounce) cans diced green chilies

1 (28-ounce) can whole plum tomatoes in juice

1 (15-ounce) can refried beans

1 (15-ounce) can black beans

1 small jar medium salsa

1 small jar/can chipotle peppers in adobo

1 small jar roasted red peppers in water

2 (32-ounce) cartons low sodium chicken broth

1 (32-ounce) carton reduced sodium chicken broth

Misc. Dry Goods

Baking powder

1 small package chia seeds (if buying from bulk bin, you need 1 ½ tablespoons)

1 small package coconut flour (if buying from bulk bin, you need 1 teaspoon)

1 small bag chopped pecans or walnuts

*You can buy gluten free, if desired

Print Shopping List

posted January 25, 2020 by Gina

The post Skinnytaste Meal Plan (January 27-February 2) appeared first on All Repices.

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goonsquadme-blog · 6 years ago

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finejoeyoung · 6 years ago

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Spice F311 Specs, Video Review and Price

Spice F311 unboxing review, full detailed specs, features and price on shopping stores. See the full unboxing video review of the Spice F311 only on Mobile Crypto Tech. Spice F311 Review

Spice F311 was released in July 2018, is an IPS LCD capacitive touch screen device that supports Nano + Nano SIM slot and 5.45-inch screen. The screen has a resolution of 480 x 960 pixels and 195 per density. The body is made from Plastic and it is available in Rose Gold, Black and Phantom Red colors. It runs on Andriod 8.1 Oreo Go out of the box. It has 5MP camera and 5MP selfie camera. It is powered by MediaTek MT6737 chip with 4G LTE connectivity. It has 16GB of internal storage and 1GB RAM. Spice F311 also comes with a rare fingerprint scanner and 2400mAh battery capacity. ・5.45-inch IPS LCD capacitive touchscreen, 480 x 960 pixels ・Android 8.1 Oreo Go ・MediaTek MT6737 ・Quad-core 1.1GHz ・1GB RAM ・16GB storage ・5MP rear camera and 5MP selfie camera ・2400mAh non-removable Li-Po Battery https://youtu.be/mboNiHODpO0 Spice F311 Specs General Device Type Smartphone Model Spice F311 Announced July, 2018 Released July, 2018 Status Available on Shopping stores Network 2G Network GSM 850 / 900 / 1800 / 1900 MHz 3G Network WCDMA: HSDPA 850 / 900 / 1700(AWS) / 1900 / 2100 4G Network LTE SIM Type Nano + Nano SIM Count Dual SIM Design Type Plastic Dimensions 153 x 73.55 x 8.25 Weight - Water Resistant No Protection Yes Colours Rose Gold. Black, Phantom Red Display Display Type IPS LCD capacitive touchscreen Size 5.45-inch Resolution 480 x 960 Pixels Colors 16M colors Pixel Density 195ppi Screen-To-Body Ratio 74% Touch Screen Model Capacitive Touch Screen Yes Multitouch Yes Protection Yes Features Multi-touch, Scratch Resistant Secondary Display No Camera Rear 5MP Image Yes Video 1080@30fps FHD Recording Yes Features Autofocus Continuous shooting Digital zoom Exposure compensation Face detection Geotagging HDR ISO settings Panorama Scene mode Self-timer Touch focus White balance settings Flash Yes, dual-LED Aperture - Pixel Size - Sensor Size - Front 5MP Front Flash Yes Aperture - Pixel Size - Sensor Size - Software Operating System Android 8.1 Oreo User Interface (UI) Modified Java Support Yes Skype Yes Whatsapp Yes Facebook Yes Youtube Yes Hardware Chipset (SoC) MediaTek Helio P23 (MT6763) Process Technology 28nm CPU Quad-core 1.1GHz Cores 4-Cores Bit Architecture 64-bit GPU (Graphics) ARM Mali-720 MP2 RAM (Memory) 1GB Memory Speed - Internal Storage 16GB Card Slot Yes, up to 32GB Card Type microSD, microSDHC, microSDXC Sensors Fingerprint (Rear) Accelerometer Proximity Ambient Light Compass Controls Touchscreen, Lock Button, and Volume Key Connectivity Bluetooth Yes Infrared Yes Wi-Fi Yes Wi-fi Hotspot Yes USB Type Yes, microUSB GPS Yes, with A-GPS NFC - HDMI - Facial Identification No Wireless Charging No Spice F311 Battery Battery Type Li-Po Battery Capacity 2400mAh Placement Non-removable Fast Charging No Standby - Talk Time - Music Play - Media Audio Playback Yes, MP3, AAC, AAC+, eAAC+, WMA, MIDI, WAV, AC3, FLAC Video Playback Yes, 3GP, Mp4, MPEG4, H.263, H.264 player Video Out - FM Radio - Alert Types Vibration, Ringtones Ring Tones MP3, WAV Loudspeaker Yes Handsfree Yes Other Features - MP3/WAV/eAAC+/FlAC player - Active noise cancellation with dedicated mic - DivX/Xvid/MP4/H.265 player - Photo/video editor - Document viewer Spice F311 Unboxing Inside The Box - Charger - USB Data Cable - Earphone - Quick Start Guide - SIM Ejector Pin Spice F311 Price Starting From $99 - $109 N35,000 N40,000 ==> Disclaimer: Specifications, features & price shown for the above device was entered manually. We can not guarantee that the info on this page is 100% correct. If you think that any information for the current device is wrong or missing, please don't hesitate to Contact Us. Mobile Crypto Tech wants to hear from you, don't forget to share and use the comment box below Read the full article

#Android #Device #Gadgets #mobile #phonesunboxing #Review #smartphones #Spice #SpiceF311 #tech #technology

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