#this one is cooking... i was hoping to have it posted by the time 8b airs but i don't think that's happening | Explore Tumblr posts and blogs

gumnut-logic · 4 years ago

Text

Reactions (Bit 16)

Bit 1 | Bit 2 | Bit 3a | Bit 3b | Bit 4 | Bit 5 | Bit 6a | Bit 6b | Bit 6c | Bit 7 | Bit 8a | Bit 8b | Bit 9 | Bit 10 | Bit 11a | Bit 11b | Bit 12a | Bit 12b | Bit 13 | Bit 14 | Bit 15a | Bit 15b | Bit 16

A little bit of language in this one. Naughty Gordo :D

For @soniabigcheese cos she started it all with the prompt Gordon and Bedlam.

-o-o-o-

“I’m not being arrested, Gordon.” Virgil ran his hand through his hair and realised it was due a wash. “It’s only an inquiry.”

His aquanaut brother glared at him. “Virg, it’s dangerous. They obviously think you are guilty. What if they decide they want to hold you?”

“It’s the law Gordon. You want me to break the law? Because as soon as I do, then they win.”

His little brother let off a frustrated sound. Virgil had no doubt that if they weren’t flying Tracy Two, Gordon would be pacing. As it was, Grandma had words with him pre-take off just to get the aquanaut to sit in the co-pilot’s seat.

Virgil could appreciate Gordon’s point and if he was completely honest, he was scared. This could be life altering.

Permanently life altering.

But he had to find out what happened and the law had the right to summon him to question his actions.

He had to trust that law. Wainwright and company obviously had an agenda. But even they had to abide by the law, didn’t they?

“I don’t trust them. They want to take us down and they are trying to use you to do it.”

Virgil’s heart clenched. It all came back to him being the weak one, the vulnerability. His hands tightened on the yoke.

Gordon noticed and growled. “God, Virg, you’re not a weakness. For fuck’s sake, you’re the strongest of us all. Don’t fall for their crap. They want you doubting yourself.”

Well, in that case, it was working perfectly. Today had proven that beyond measure.

“Scott will fix this. Pen and Kayo will get the facts. Hell, Virg, you had groupies at the press conference. Did you see how many of them were dressed in green?”

Virgil blinked, his mind supplying his last sight of their supporters as several of them were led away by police. A riot had been averted, barely. Even on the security cam from inside Tracy Tower he could see the fire in that woman’s eyes.

And he didn’t even know her name.

“Jack has a lawyer on it. He’ll get them off.”

Virgil glanced at his brother and wondered when the fish had developed telepathy. Carnelian eyes caught his and his brother touched his arm. “We’ll work this out, Virg.”

Was it a weakness to rely on hope? Scott had stayed behind in Auckland to oversee the aftermath of the conference. They had had their chance to state their side of the story and it did appear that they at least had a few people asking questions.

Scott and Jack had been discussing the possibility of an interview with Ned Cook to follow up the conference...minus Virgil.

As with each time he thought of his conduct on the podium, Virgil groaned internally. All he had needed to do was stick to the script, but no, he’d opened his goddamned mouth and stuck his foot in it.

But the woman who had lost her son in New York, her eyes, her tears, her accusations...god, he had just wanted to help.

Hell, it was what he did.

Of course, the summons had been timed perfectly by the opposition. In front of the press and in a way that added to his apparent guilt.

Grandma had banned him from watching the newscasts.

Tracy Island appeared on the horizon and he had never been happier to see their refuge.

The thought that he might be taken away from the Island suddenly curdled in his belly.

He didn’t acknowledge Gordon, instead starting the approach sequence, checking windspeed and direction in preparation for landing.

The aquanaut had been bundled into Tracy Two with Virgil, Scott wanting nothing more than to get his vulnerable brother out of reach, home and safe. But certainly not by himself. No, military-trained Gordon had been directed to keep an eye on his brother. No doubt, to keep him secure while Scott cleaned up the mess.

They may say he wasn’t a weakness, but they were certainly acting like he was.

As he banked towards landing, Virgil both appreciated his amazing family and wished he wasn’t letting them down.

-o-o-o-

The days that followed the press conference were frustrating. With IR down for the count, four out of five operatives were out of work. This was a situation that rarely occurred and never for this length of time.

Scott returned to the Island with mixed emotions. The eldest had seen to the assistance of their supporters, posted bail where needed and sic’d their lawyers on the charges, paltry that they were.

John had identified the leader as none other than Susie Tedford, Ned’s younger sister. Scott managed to have a very revealing conversation with her, both about her brother and the value she saw in International Rescue. Hers wasn’t a fan club. They were a working emulation. Her small group went out of its way to assist people who had been caught in disasters.

The thing that baffled Virgil as well as his brothers was that the group had never applied for Tracy grant money to do what they did. They’d flown beneath Thunderbird Five radar, giving help, but refusing to ask for it. A hunt by one annoyed astronaut found a trail of good deeds scattered across the planet. The group had geographical divisions, for goodness sake. Each working quietly to help everyone they could.

Scott hunted down the director responsible for grant funding and had some serious words.

Money was thrown where it would be well used.

The cherry on top of the ice cream was the fact Susie was an fully qualified engineer. His brother’s frown at Virgil’s reaction when he mentioned her user name on the nets was justified.

Virgil had been a fan of ‘SturdySue’ for some years.

If there was one thing that he hoped he could get out of this whole mess was to meet the woman who saved lives by designing structures that withstood disasters. If Virgil babbled a bunch of engineeringese at his eldest brother when he asked why, so be it. Scott needed to be flummoxed occasionally.

But this bright spark was only one light amongst so many dark days. The rest of the week passed with no word from Penny or Kayo and Virgil began to despair. The Inquiry was set for the end of the following week. he was hoping to have some proof to back up his assurances that did not rely on his word or recordings. Independent verification was mandatory to get himself out of this mess.

To get his brothers out of this mess.

John continued to refuse to come down. Virgil went up there again, but only managed to get into a shouting match with the man. John rarely yelled, but he was obviously at his wits end. It only caused Virgil to worry more.

And Scott refused to order him down.

Because Scott was exactly the same. His eldest brother was driven, obsessive almost. He lived off every bit of information John could dig up. He had that same passion in his eyes that he had when on a rescue. He was focussed on saving someone.

On saving Virgil.

The launch of ‘World Rescue’ neared and Virgil watched as the world was taught to believe in the initiative and deride the ‘former’ International Rescue.

Gordon was particularly vocal on the matter, reading every report he could get his hand on, determined to find fault, suspicious of everything. His opinion of Wainwright defied the depth of Challenger Deep and he foretold dire results and a repeat of the Sentinel disaster.

Gordon literally hated her guts.

Virgil was of two minds himself. While their treatment of International Rescue was abominable, the idea of the GDF picking up some Rescue slack, wasn’t a bad one. After all, International Rescue would not have existed if there wasn’t a dearth of need in the first place.

As to the quality of the new organisation, well, they weren’t Thunderbirds and far from Tracys.

While there was little information on the equipment that would be used, the choice of a lead Colonel left much to be desired. Colonel Barrett had definitely been involved in the Sentinel fiasco - Gordon had raved for a full half an hour about that when he found out.

But Virgil was one to watch and see and step in when needed. He planned ahead when possible, kept his cool and anticipated when he could.

But no-one could have anticipated the rescue alarm going off on the morning of the launch.

No-one.

-o-o-o-

#thunderbirds are go #thunderbirds #virgil tracy #thunderbirds fanfiction #scott tracy #gordon tracy #john tracy #nuttys fandomversary

48 notes · View notes

stumpbustersllc · 5 years ago

Text

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

Print Shopping List

posted April 18, 2020 by Gina

Source link

0 notes

recipes-for-dinner-easy · 5 years ago

Text

Grilled Pork Chops with Peach Salsa ⋆ Real Housemoms

New Post has been published on https://recipesfordinnereasy.site/2019/08/19/grilled-pork-chops-with-peach-salsa-%e2%8b%86-real-housemoms/

Grilled Pork Chops with Peach Salsa ⋆ Real Housemoms

Quick and easy Grilled Pork Chops with Peach Salsa are perfect for summer. Fresh peach salsa elevates these pork chops to company-worthy status!Now that the weather has warmed up I am constantly outside grilling up everything I can think of! We grill at least once a week during the summer, but sometimes I get tired of all the hamburgers and chicken breasts. I picked up these succulent bone-in center-cut pork chops at the market the other day and tossed them onto the grill to cook to golden brown perfection. Grilled pork chops are great on their own, but when you add a summery peach salsa on top you end up with a gourmet meal with very little effort. This recipe is in regular rotation at our house along with Crock Pot Pulled Pork sandwiches. This recipe is absolutely perfect for summer, whether you throw it on the grill during your next weekend bbq or serve it up for weeknight dinner with the family.GRILLED PORK CHOPS WITH PEACH SALSALike this recipe? Pin it to your DINNER pinboard!Follow Real Housemoms on Pinterest How To Cook Pork ChopsLet’s talk about the meat first. Bone-in pork chops are the way to go for grilling. The bone helps to keep them from drying out. I like to season the pork chops very generously with salt and pepper, brush them with olive oil, and then onto the grill they go! You can get creative with the seasoning for your chops. A Mexican seasoning would be fabulous, or even a little garlic or onion powder. How Long To Grill Pork ChopsFor a 1-inch thick pork chop, you want to grill it for 6-8 minutes per side. If you want to be absolutely sure the meat is cooked all the way through, I suggest getting a meat thermometer. Then, remove the pork chops once the internal temperature reaches 160 degrees. When it comes to meat cooking times, it all depends on the size and thickness of your meat. This cooking time is a good guideline. However, internal meat temperature is your true doneness measure. I’ve seen pork chops as thin as 1/2-inch or as thick as 3 inches. I recommend buying pork chops that are approximately 1-inch thick for this recipe. If the chops are too thick the outside will burn before the inside cooks through.How To Serve Pork Chops With Peach SalsaI have been putting this peach salsa on everything lately. It’s great with chips, on top of the chicken, or even on a salad or sandwich. My favorite way to eat peach salsa is on these pork chops, pork and peaches just go so well together. If you like a little spice, feel free to add some minced jalapeno to the salsa.These grilled pork chops with peach salsa are the perfect centerpiece to any summer meal. Nothing screams summer like peaches, and pairing them with pork chops is a unique way to dress up your dinner.Since this is such a summery meal, I love to pair it with a few other fresh and light sides. Roasted asparagus or corn on the cob goes great along with some amazing sweet potato wedges to round out this meal. Try out even more amazing pork dishes with these recipes!Tools used to make these grilled pork chops with peach salsaMeat Thermometer: A meat thermometer is really a lifesaver when you have those moments of “is it done or not?” I love how this simple kitchen tool puts my mind at ease and lets me know I’m never serving any family or guests undercooked meat.Serving Bowl: No hostess can officially be deemed the “hostess with the mostess” without a good set of serving bowls. I like to have a set that comes in a variety of sizes, so I always have a bowl perfect for anything I might be serving. Grilled Pork Chops with Peach SalsaQuick and easy Grilled Pork Chops with Peach Salsa are perfect for summer. Fresh peach salsa elevates these pork chops to company-worthy status!Prep Time: 5 minutesCook Time: 15 minutesTotal Time: 20 minutesCourse: Main DishCuisine: AmericanKeyword: peach, pork, salsaServings: 4Calories: 338Author: Sara WelchIngredients4 bone-in center-cut pork chops approximately 1-inch thick1 tablespoon olive oilSalt and pepper to tasteSalsa1 cup peaches diced1/4 cup red onion minced1/4 cup fresh cilantro leaves mincedJuice of 1 lime (about 1 teaspoon)InstructionsPreheat a grill or grill pan to medium high heat. Drizzle the olive oil over both sides of the pork chops and season generously with salt and pepper to taste.Place the pork chops on the grill and cook for 6-8 minutes on each side or until a thermometer registers 160 degrees.In a bowl combine the peaches, red onion, cilantro and lime juice. Add salt to taste. Salsa can be made up to 8 hours in advance.Spoon the salsa over the pork chops and serve immediately.NutritionCalories: 338kcal | Carbohydrates: 4g | Protein: 35g | Fat: 18g | Saturated Fat: 5g | Cholesterol: 116mg | Sodium: 94mg | Potassium: 669mg | Sugar: 3g | Vitamin A: 195IU | Vitamin C: 3.5mg | Calcium: 32mg | Iron: 1.2mg Download Your Free Copy! Download your FREE copy of Dinner Made Easy!Sign up to receive our newsletter and download your copy of Dinner Made Easy FREE! You’ll get one email a week with our favorite recipes and tools to make life easy!Thank you so much for signing up to get our recipes delivered right to your inbox! Check your inbox to get our thank you present and to confirm you really want to sign up! You can unsubscribe at any time but I really hope you stick around! Source link

#best and easy veg recipes for dinner #chicken recipes for dinner easy and fast #easy aloo recipes for dinner #easy and tasty indian veg recipes for dinner #easy and tasty recipes for dinner #easy veg recipes for dinner at home #recipes #recipes for dinner easy and fast #recipes for dinner easy and healthy #recipes for dinner easy and quick

0 notes

aleishasyearinindia-blog · 8 years ago

Text

29.12.16

I wrote this blog post on the 29th of December but due to wifi issues I never got around to posting it. This is quite possibly the worst piece of writing I have ever produced and it’s a bit long and boring but in all honesty I just wanted to get it posted so I could move on to talking about more interesting things. Please pretend I posted this on the 29th of December and I promise there will be a new blog post soon!

A lot happened between my previous blog post and the cyclone but I felt that talking about the cyclone was urgent and everything else could wait so hopefully this blog post will cover everything that I haven’t mentioned yet. Since my November blog post, I’ve started teaching a new class, sent off my university application, received my first letter, gone to Hyderabad, met up with other volunteers and spent an awful lot of time in our room.

My new class is a slow learners class of eight students from 8B. I really enjoy teaching them as the classes are a lot less formal than my other lessons and the kids are a lot of fun. I don’t teach them from the text book as they struggle with very basic English so the text book lessons are too complex for them. We’ve mostly been working on spelling and the alphabet but I’m hoping to move onto more conversational English in a few months. My other classes are going well, I’ve been really enjoying teaching recently and look forward to starting teaching again as soon as the Christmas holidays are over. I feel like I’ve not taught properly in ages.

School was cancelled from the 1st of December until the 3rd due to some flooding in the area that prevented students from being able to travel to the campus. We spent 3 days hardly leaving the room which was tedious at first but not too bad once we found ways to entertain ourselves. I finally finished reading Submarine which I started reading shortly after we arrived in India and I also completed and sent off my university application. We drank a lot of tea, watched a lot of friends and played a lot of cards. It was nice being able to relax for a few days but by Monday we were ready to start teaching again.

We taught for half a day on Monday and then in the afternoon we were warned that school could potentially be cancelled for a few more days as the chief minister of Tamil Nadu, Jayalalithaa, was in critical condition after suffering from a cardiac arrest. On Tuesday morning we woke up to the news that she had passed away and so we could not leave the campus again until Friday. On Tuesday afternoon, the day of Jayalalithaa’s passing, we went to the old age home and watched the news with all of the hostel girls. There were all sat on the ground in one room, crowded around a small television in complete silence as they stared at the screen. It was unusual seeing them so quiet as they normally have so much energy and it was clear that many of the girls and old age residents were extremely upset about the chief minister’s death. We had a few more days of sitting around in the room watching Friends and drinking tea and then on the weekend, when it was safe to leave the campus, we went into Chennai and visited a temple.

After that was the cyclone, which you can read about in my last blog post, and then the kids had exams so instead of teaching our usual classes we spent our days in LKG. So as you can imagine, I can’t wait to get back into the routine of teaching everyday.

Before leaving Sevalaya for our Christmas holidays, I received my first letter from my housemistress, Ms Morse. My mum sends me the occasional parcel, usually containing Ryvita (I really don’t like the food at Sevalaya) and teabags, but Ms Morse was the first person to write to me. That may not seem like a significant thing to mention but it was just so lovely to receive a letter for once. It’s nice to know that I’m still being thought about and it makes home feel a lot less far away.

So that brings us up to the start of our Christmas holidays. On Friday night we got a bus from Chennai to Hyderabad, the bus took 14 hours and only stopped to let people go to the toilet twice throughout the whole trip. Apart from worrying about when I’d next be able to use the bathroom, the bus journey was surprisingly not too uncomfortable. When we arrived in Hyderabad we were greeted by Abhilash, our Project Trust country representative’s son, who drove us to their house in Secunderabad where we’d be staying for the next few days. It was lovely to see Bharavi and Sugathi, our county representatives, as we had not seen them since we arrived in India. They were really kind and welcoming and I very much enjoyed Sugathi’s cooking, it was a much needed break from the food at Sevalaya. On Christmas day we met up with Anne, a volunteer teaching English at LV Prasad eye hospital, and we visited Jenny and Emma at their project, Devnar School for the Blind. Although it wasn’t a traditional Christmas, it was really comforting to see familiar faces and it was so interesting to hear about how they were getting on at their projects. On Tuesday evening we said our goodbyes to everyone in Hyderabad and prepared ourselves for the 14 hour bus journey back to Chennai.

We have just arrived back at Sevalaya and as you can imagine, I am very tired after the trip. Sorry that this post covers so much in so little detail, I’ll have to start posting more regularly to avoid posts like this in the future. I hope everyone is doing well and had a lovely Christmas! All the best for 2017!

Until next time, Aleisha

#diary entry

1 note · View note

ladystylestores · 4 years ago

Text

7 Day Healthy Meal Plan (Aug 10-16)

posted August 7, 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 Meal Plan

I hope everyone is doing well this week! As many of you know, I live in Long Island NY, and we were hit pretty hard from tropical storm Isaias. We had some property damage and have been out of power since. I am thankful we are all OK, but I am asking for patience this week as my internet accessibility is pretty much non existent at this time. Crossing fingers that the electricity is back on soon, I know there are so many without!

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 (8/10) B: Loaded Baked Omelet Muffins* (2B 4G 2P) with 1 cup strawberries (0B 0G 0P) L: Turkey Club (7B 8G 7P) D: Zucchini Rollatini (recipe x 2) (8B 8G 8P) with Vegan Caesar Salad (3B 1G 1P) Totals: WW Points 20B 21G 18P, Calories 1,003**

TUESDAY (8/11) B: Loaded Baked Omelet Muffins (2B 4G 2P) with 1 cup strawberries (0B 0G 0P) L: LEFTOVER Zucchini Rollatini (8B 8G 8P) D: Turkey Taco Lettuce Wraps (0B 5G 5P) with 2 tablespoons cheddar (2B 2G 2P) and Fiesta Lime Rice (2B 4G 2P)

Totals: WW Points 14B 23G 19P, Calories 994**

WEDNESDAY (8/12) B: Loaded Baked Omelet Muffins (2B 4G 2P) with a peach (0B 0G 0P) L: LEFTOVER Zucchini Rollatini (8B 8G 8P) D: Spaghetti with Sautéed Chicken and Grape Tomatoes (7B 9G 2P)

Totals: WW Points 17B 21G 12P, Calories 871**

THURSDAY (8/13) B: Blueberry Banana Oatmeal Smoothie (½ recipe) (7B 7G 7P) L: Chickpea Avocado Salad (3B 8G 3P) D: Grilled Rosemary Lamb Chops (6B 4G 6P) with Houston’s Couscous Salad (7B 7G 4P) Totals: WW Points 23B 26G 20P, Calories 868**

FRIDAY (8/14) B: Blueberry Banana Oatmeal Smoothie (½ recipe) (7B 7G 7P) L: Chickpea Avocado Salad (3B 8G 3P) D: Basil-Parmesan Crusted Salmon (3B 6G 3P) with ¾ cup brown rice (5B 5G 0P) and Massaged Raw Kale Salad (2B 2G 2P)

Totals: WW 20B 28G 15P, Calories 956**

SATURDAY (8/15) B: Stuffed Bagel Balls*** (5B 6G 5P) with a peach (0B 0G 0P) L: Creamy Shrimp and Celery Salad (2B 3G 2P) D: ORDER IN!

Totals: WW Points 7B 9G 7P, Calories 391**

SUNDAY (8/16) B: Crustless Quiche Lorraine (5B 7G 5P) with 1 ½ cups mixed greens and 1 tablespoon light vinaigrette (1B 1G 1P) L: Easy Margarita Pizza (6B 7G 6P) with 8 baby carrots (0B 0G 0P) D: Grilled Bourbon Chicken (4B 8G 4P) with Cauliflower Fried “Rice” (1B 2G 1P) Totals: WW Points 17B 25G 17P, Calories 1,000**

*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. ***Double dough recipe, adjusting baking powder, for lunch Sun.

*Google doc

Print Shopping List

Shopping List

Produce

5 medium peaches

1 (1-pound) container fresh strawberries

1 (6-ounce) container fresh blueberries

1 medium banana

5 medium lemons

5 medium limes

2 medium heads garlic

1 (2-inch) piece fresh ginger

1 small bunch radishes

1 medium head cauliflower

4 large zucchinis

1 small and 2 medium cucumbers

1 small red bell pepper

1 medium ear of corn

1 small bunch celery

1 small bag baby carrots

1 small (5-ounce) Hass avocado

2 medium bunches scallions

1 small container/bunch fresh chives

1 large container/bunch fresh basil

1 small container/bunch fresh mint

1 small bunch fresh cilantro

1 small bunch fresh Italian parsley

1 small container/bunch fresh rosemary

1 medium head Iceberg lettuce

1 medium bunch Lacinato kale

1 small container microgreens (optional, for Vegan Caesar)

4 small heads Romaine lettuce

1 (5-ounce) container mixed greens

2 dry pints grape or cherry tomatoes

2 large vine-ripened tomatoes

2 small yellow onions

Meat, Poultry and Fish

1 package center-cut bacon

3 ounces sliced deli turkey breast (I like Boar’s Head)

1 1/3 pound 99% lean ground turkey

3 pounds (6) boneless, skinless chicken breast halves

1 ¼ pounds (4) salmon fillets

1 pound cooked peeled and deveined shrimp (can buy raw and cook yourself, if desired)

1 ¾ pounds (8) bone-in lamb loin chops

Grains*

1 loaf whole grain sliced bread (such as Dave’s Killer)

1 small package quick oats

1 package unbleached all-purpose flour

1 package regular or whole wheat spaghetti

1 package dry long grain rice (can sub 1 ½ cups cooked brown rice, if desired)

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

1 package dry whole wheat couscous

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)

Regular or light mayonnaise

Crushed red pepper flakes

Dijon mustard

Garlic powder

Cumin

Chili powder

Paprika

Oregano

Vanilla extract

Unfiltered apple cider vinegar (I like Bragg’s)

Bagel Ball toppings such as everything bagel seasoning, sesame seeds, poppy seeds, dried garlic flakes, or dried onion flakes (optional)

Old Bay seasoning

Nutmeg

Reduced sodium soy sauce*

BBQ sauce

Sesame oil

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

Dairy & Misc. Refrigerated Items

2 dozen large eggs

1 medium wedge Gruyere cheese

1 (8-ounce) bag shredded cheddar cheese

1 (15-ounce) container part-skim ricotta cheese

1 small wedge fresh Parmesan cheese

1 medium wedge fresh Pecorino Romano cheese

1 (8-ounce) block reduced fat cream cheese

1 (4-ounce) chunk whole milk mozzarella cheese

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

1 pint half and half

1 small tub light sour cream

1 (8-ounce) bottle 2% milk

1 (8-ounce) container unsweetened vanilla almond milk

1 (17.5-ounce) tub nonfat plain Greek yogurt

Frozen

1 small bag peas and carrots

1 small package chopped spinach

Canned and Jarred

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

1 small jar capers

1 (4-ounce) can tomato sauce

1 (15-ounce) can whole San Marzano tomatoes

1 small jar unsweetened apple sauce

1 (15-ounce) can black beans

1 (15-ounce) can chickpeas

1 (32-ounce) carton low or reduced sodium chicken broth

Misc. Dry Goods

1 small bag sliced almonds

1 small package hemp seeds (if buying from bulk bin, you need 2 tablespoons)

1 small package raw cashews (if buying from bulk bin, you need ½ cup)

1 small package raw sugar

1 small package raisins (if buying from bulk bin, you need ½ cup)

Baking powder

1 small package brown sugar

1 small bottle bourbon

*You can buy gluten free, if desired

Print Shopping List

posted August 7, 2020 by Gina

Source link

قالب وردپرس

from World Wide News https://ift.tt/2PBw5yg

#World Wide News

0 notes

cookingawe · 5 years ago

Text

14-Day Healthy Meal Plan (April 6-19)

New Post has been published on https://cookingawe.com/14-day-healthy-meal-plan-april-6-19/

14-Day Healthy Meal Plan (April 6-19)

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

We are 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.

Hi there. I’m Danielle Hazard (@true-eats on IG and True Eats on Facebook), and I’ve had the pleasure of working with Gina for the past 5 + years, helping with weekly meal planning, recipe development and testing, and cooking tips for all things Skinnytaste.

WHAT a crazy time we are living through, right?!?! Here, in California, we are only allowed to leave our home to shop for essentials until further notice. Also, experts recommend we shop for 2 weeks of groceries at a time to limit trips. That being said, Gina and I thought it would be a good idea to create a meal plan to work around these restrictions to make meal planning easier for YOU. What’s different this week?

The Details…

We are 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. Since most are required to work from home AND kids are out of school, we’re feeding our loved ones at home ALL DAY. So, rather than sticking to our usual weekday breakfast and lunches for one, we’ve chosen recipes, for all meals, that feed 4. If you’re feeding fewer people, share with friends or neighbors or freeze leftovers for the coming weeks. Alternatively, you can buy less and adjust the recipes as needed.

If you can’t get certain ingredients or are only allowed to buy a limited amount (here in San Diego, it’s eggs and beans), feel free to move things around in the plan until you can get what you need. Or, just sub something simple like your favorite cereal or open-faced sandwich. As always, the meal plans have PLENTY of wiggle room for you to add snacks (I love apples or bananas with peanut butter, a hand full of mixed nuts, hummus and veggies or light microwave popcorn), coffee, beverages, dessert, wine, etc.

If you’ve got kids at home, check out these kid-friendly snacks:

Mango-Raspberry Fruit Roll-Ups

Donut-Shaped Apple Snacks

Rainbow Fruit Skewers with Yogurt Fruit Dip

Ricotta Chocolate Chip Muffins

Roasted Chickpea Snack

To satisfy your sweet tooth without breaking your (calorie) bank, check out these EASY dessert options with few ingredients:

3-Ingredient Nut Butter Cookies

Dark Chocolate Nut Clusters with Sea Salt

Guilt-less Banana Ice Cream

Baked Apples

No Bake Cheesecake

Just don’t forget to add them to your completely comprehensive grocery lists, which are also included below. For those hard-to-find ingredients, Amazon is my go-to. Just be aware that shipping times may be longer than usual because of increased demand.

Last but not least, 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.

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.

We’ve included some Easter/Passover favorites on Sunday so please STAY HOME and help flatten that curve!

(Side note: if you are keeping Kosher for Passover, I found THIS great database to help you find foods that fit the bill)

We hope you are all safe and well! Happy Cooking!

youtube

Week 1 (April 6-12)

MONDAY (4/6) B: Banana Bread Muffin in a Mug (2B 2G 2P) (recipe x 4) and ½ cup blueberries (0B 0G 0P) L: Chickpea Egg Salad (2B 13G 2P) D: Lighter Baked Macaroni and Cheese (10B 10G 6P) with a green salad* (1G 1B 1P) Totals: WW Points 15B 26G 11P, Calories 875**

TUESDAY (4/7) B: Strawberry Peanut Butter Swirl Smoothie Bowls (7B 7G 7P) (recipe x 2) L: LEFTOVER Lighter Baked Macaroni and Cheese (10B 10G 6P) with 10 baby carrots (0B 0G 0P) D: Crock Pot Chicken Taco Chili Recipe (0B 5G 0P) with 2 tablespoons cheddar cheese (2B 2G 2P) and 1 ounce avocado (1B 1G 1P)

Totals: WW Points 20B 25G 16P, Calories 884**

WEDNESDAY (4/8) B: Banana Bread Muffin in a Mug (2B 2G 2P) (recipe x 4) and a pear (0B 0G 0P) L: Mayo-less Tuna Macaroni Salad (6B 6G 6P) (recipe x 2) and an orange (0B 0G 0P) D: LEFTOVER Crock Pot Chicken Taco Chili Recipe (0B 5G 0P) with 2 tablespoons cheddar cheese (2B 2G 2P) and 1 ounce avocado (1B 1G 1P)

Totals: WW Points 11B 16G 11P, Calories 862**

THURSDAY (4/9) B: 2 scrambled eggs (0B 4G 0P), 1 slice whole grain toast (3B 3G 3P) and 1 cup whole strawberries (0B 0G 0P) L: Air Fryer Chicken Nuggets (3B 5G 3P) with 2 tablespoons ketchup (2B 2G 2P) and an apple (0B 0G 0P) D: Pasta Fagioli Soup (5B 7G 5P)

Totals: WW Points 13B 21G 13P, Calories 885**

FRIDAY (4/10) B: 2 scrambled eggs (0B 4G 0P), 1 slice whole grain toast (3B 3G 3P) and 1 cup whole strawberries (0B 0G 0P) L: Quickest Cast-Iron Thin Crust Pizza (4B 4G 4P) (recipe x 2) with 10 baby carrots (0B 0G 0P) D: Tuscan White Beans with Spinach, Shrimp and Feta (2B 7G 2P) with ½ cup brown rice (3B 3G 0P)

Totals: WW Points 12B 21G 9P, Calories 840**

SATURDAY (4/11) B: Maple-Cinnamon Banana-Pear Baked Oatmeal with Walnuts (6B 6G 4P) L: Loaded Baked Potato Soup (5B 6G 4P) D: ORDER IN!

Totals: WW Points 11B 12G 8P, Calories 425**

SUNDAY (4/12) B: Hot Cross Buns (7B 8G 7P) with an orange (0B 0G 0P) L: Crustless Ham and Cheese Quiche (5B 6G 5P) with 1 ½ cups mixed greens (0B 0G 0P) and 1 tablespoon light vinaigrette (1B 1G 1P) D: Braised Brisket with Potatoes and Carrots (9B 10G 6P) with String Beans with Garlic and Oil (2B 2G 2P)

Totals: WW Points 24B 27G 21P, Calories 943**

*Green salad includes 5 cups mixed greens, ½ cup each: diced tomato, carrots, cucumber, and 2 scallions with ¼ cup light vinaigrette.

Week 2 (April 13-19)

MONDAY (4/13) B: 4-Ingredient Flourless Banana Nut Pancakes (4B 6G 3P) (recipe x 4) L: BBQ Chicken Quesadilla (5B 7G 6P) (recipe x 4) with 10 baby carrots (0B 0G 0P) D: Easiest Pasta and Broccoli Recipe (8B 8G 8P)

Totals: WW Points 17B 21G 17P, Calories 957*

TUESDAY (4/14) 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: 6 Triscuits (3B 3G 3P), 6 slices salami (4B 4G 4P), 1 ounce sliced pepper jack cheese (3B 3G 3P) and a pear (0B 0G 0P) D: Embarrassingly Easy Crock Pot Salsa Chicken Thighs (2B 2G 2P) (recipe x 2) with 2 corn tortillas (3B 3G 3P), 2 tablespoons shredded cheese (2B 2G 2P), ¼ cup chopped lettuce (0B 0G 0P) with Cilantro Lime Cauliflower “Rice” (1B 1G 1P)

Totals: WW Points 19B 21G 19P, Calories 1,030*

WEDNESDAY (4/15) B: PB & J Smoothie (9B 9G 9P) (recipe x 4) L: LEFTOVER Embarrassingly Easy Crock Pot Salsa Chicken Thighs (2B 2G 2P) over 2 cups chopped romaine (0B 0G 0P), ¼ cup corn (0B 0G 0P), 2 tablespoons shredded cheese (2B 2G 2P), and ¼ cup salsa (0B 0G 0P) D: One Pot Spaghetti and Meat Sauce (8B 8G 4P) with a green salad** (1B 1G 1P) Totals: WW Points 22B 22G 18P, Calories 970*

THURSDAY (4/16) 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: 6 Triscuits (3B 3G 3P), 6 slices salami (4B 4G 4P), 1 ounce sliced pepper jack cheese (3B 3G 3P) and a pear (0B 0G 0P) D: Inside Out Turkey Cheeseburgers (8B 3G 8P) with Skinny Garlic Parmesan Fries (6B 6G 2P) (recipe x 4)

Totals: WW Points 25B 22G 21P, Calories 1,108*

FRIDAY (4/17) B: PB & J Smoothie (9B 9G 9P) (recipe x 4) L: Chickpea Tuna Salad (0B 8G 0P) (recipe x 2) D: Air-Fryer Salmon with Maple Soy Glaze (2B 7G 2P), ¾ cup brown rice (5B 5G 0P) and Sautéed Brussels Sprouts (1B 1G 1P)

Totals: WW Points 17B 30G 12P, Calories 1,033*

SATURDAY (4/18) B: Easy Bagel Recipe (3B 4G 3P) (recipe x 2) with 2 tablespoons light cream cheese (3B 3G 3P) and an orange (0B 0G 0P) L: Chicken and Lentil Soup (1B 5G 1P) D: ORDER IN!

Totals: WW Points 7B 12G 7P, Calories 549*

SUNDAY (4/19) B: LEFTOVER Easy Bagel Recipe (3B 4G 3P) (recipe x 2) with 2 tablespoons light cream cheese (3B 3G 3P) and an orange (0B 0G 0P) L: LEFTOVER Chicken and Lentil Soup (1B 5G 1P) D: 2 Vegetarian Butternut Squash and Black Bean Enchiladas (6B 6G 6P) with ½ cup corn (0B 0G 0P)

Totals: WW Points 13B 18G 13P, Calories 997*

**Green salad 5 cups romaine, ½ cup each: diced tomato, carrots, cucumber, and 2 scallions with ¼ cup light vinaigrette.

(more…)

The post 14-Day Healthy Meal Plan (April 6-19) appeared first on Skinnytaste.

0 notes

bestofrepices · 5 years ago

Text

Skinnytaste Meal Plan (December 2-December 8)

posted November 30, 2019 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 WW Points.

Meal Plan

I hope everyone had a safe, happy holiday spent with loved ones. I also hoped you enjoyed some of my new recipes, let me know which ones were your favorites!

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 complete 2019 with the other two colors, and I am working my way down so please be patient.

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

Also, if you don’t have the Skinnytaste Meal Planner, now would be a great time to get one to get organized for 2019! There was a print error last year, but it’s perfect now! You can order it here!

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

THE DETAILS:

MONDAY (11/2) B: Overnight Oats with Figs and Honey (8B 7G 5P) L: Chickpea Tuna Salad (0B 8G 0P) over 2 cups mixed greens (0B 0G 0P) D: Creamy Pumpkin Ginger Soup (3B 4G 3P) with 2 Easy Garlic Cheddar Biscuits (8B 8G 8P) Totals: Freestyle SP 19G 27G 16P, Calories 883*

TUESDAY (11/3) B: Overnight Oats with Figs and Honey (8B 7G 5P) L: Chickpea Tuna Salad (0B 8G 0P) over 2 cups mixed greens (0B 0G 0P) D: Cheesy Rotisserie Chicken Enchilada Skillet (9B 13G 9P)

Totals: Freestyle SP 17B 28G 14P, Calories 1,040*

WEDNESDAY (11/4) B: 2 hard-boiled eggs (0B 4G 0P) and a pear (0B 0G 0P) L: Chicken Waldorf Salad (3B 4G 3P) on 1 slice whole grain bread (3B 3G 3P) D: White Bean Turkey Chili (4B 5G 1P) with 2 tablespoons Mexican blend cheese (2B 2G 2P) and 1 ounce avocado (1B 3G 3P)

Totals: Freestyle SP 13B 21G 12P, Calories 1,015*

THURSDAY (11/5) B: Greek Yogurt with Berries, Nuts and Honey (5B 8G 5P) L: Chicken Waldorf Salad (3B 4G 3P) on 1 slice whole grain bread (3B 3G 3P) D: LEFTOVER White Bean Turkey Chili (4B 5G 1P) with 2 tablespoons Mexican blend cheese (2B 2G 2P) and 1 ounce avocado (1B 3G 3P)

Totals: Freestyle SP 18B 25G 17P, Calories 1,025*

FRIDAY (11/6) B: 2 hard-boiled eggs (0B 4G 0P) and a pear (0B 0G 0P) L: Chicken Waldorf Salad (3B 4G 3P) on 1 slice whole grain bread (3B 3G 3P) D: Flounder Milanese with Arugula and Tomatoes (4B 3G 3P) with Lemon Parsley Potato Foil Packet (3B 8G 5P)

Totals: Freestyle SP 13B 22G 14P, Calories 939*

SATURDAY (11/7) B: Avocado Toast Egg-in-a-Hole (recipe x 4) (6B 4G 4P) L: Chicken and Lentil Soup (5B 1G 1P) and 2 ounces multigrain baguette (3B 3G 3P) D: DINNER OUT!

Totals: Freestyle SP 14B 8G 8P, Calories 622*

SUNDAY (11/8) B: Asparagus-Pancetta Potato Hash (6B 4G 2P) and an orange (0B 0G 0P) L: LEFTOVER Chicken and Lentil Soup (5B 1G 1P) and 2 ounces multigrain baguette (3B 3G 3P) D: Salisbury Steak Meatballs (6B 5G 5P) with Mashed Cauliflower (2B 2G 2P) and Roasted Parmesan Green Beans (1B 1G 1P)

Totals: Freestyle SP 23B 16G 14P, Calories 1,054*

**Google doc

Print Shopping List

Shopping List

Produce

4 medium oranges

2 medium lemons

1 medium Granny Smith apple

2 medium pears (any variety)

1 (3-pound) sugar pumpkin

1 pound Yukon Gold potatoes

1 pound baby red or baby Yukon Gold potatoes

1 medium head cauliflower

5 ounces sliced mushrooms

¾ pounds green beans

½ pound asparagus

2 medium heads garlic

3 large shallots

1 small bunch celery

1 small bunch scallions

1 (2-inch) piece ginger

1 small jalapeno (optional for Enchilada Skillet)

1 small bunch fresh cilantro

1 small bunch fresh Italian parsley

1 small bunch/container fresh sage

1 small bunch/container fresh thyme

1 (6-ounce) container berries (your choice)

3 small (4-ounce) Hass avocados

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

1 small bunch/container arugula

½ pound seedless grapes

2 medium vine-ripened tomatoes

4 small yellow onions

1 small red onion

2 medium fresh figs

Meat, Poultry and Fish

1 (2½-pound) rotisserie chicken

1 (9-ounce) boneless, skinless chicken breast

3 ½ pounds lean ground turkey

½ pound lean ground beef

2 ounces pancetta

1 pound (4) skinless flounder filets

¾ pound (3) boneless, skinless chicken thighs

Grains*

1 small package quick oats

1 package Heart Smart Bisquick

1 loaf whole grain sliced bread

1 package seasoned bread crumbs

2 (8-ounce) baguettes

1 small package corn tortillas

1 small package all-purpose flour

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)

Raw honey

Red wine vinegar

Nutmeg

Cumin

Light mayonnaise

Oregano

Chili powder

Crushed red pepper flakes

Bay leaves

Garlic powder

Hot sauce (optional, for Avocado Toast)

Better than Bouillon Chicken Flavor

Sazon

Worcestershire sauce

Mustard powder

Dairy & Misc. Refrigerated Items

1 18-pack large eggs

1 small tub light or regular sour cream

1 box butter

1 (17.5-ounce) tub nonfat plain Greek yogurt

1 (8-ounce) bag shredded Mexican cheese blend

1 (8-ounce) bag reduced fat shredded cheddar cheese

1 small wedge fresh Parmesan cheese

1 pint 1% buttermilk

1 pint skim milk

Canned and Jarred

1 (15-ounce) can chickpeas

1 (6-ounce) can wild Albacore tuna

1 (16-ounce) jar/can enchilada (or ingredients to make your own)

1 small jar capers

1 (15-ounce) can low sodium black beans

1 (4.5-ounce) can diced green chilies

4 (15.5-ounce) can cannellini or navy beans

1 (48-ounce) carton chicken broth

1 (15-ounce) can low sodium chicken broth

1 (15-ounce) can reduced sodium beef broth

1 (4-ounce) can or (5.3-ounce) tube tomato paste

Misc. Dry Goods

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

1 small package chopped pecans or walnuts

1 (1-pound) package dry lentils

1 small package pepitas (optional, for Pumpkin Soup)

Non-Food Items

*You can buy gluten free, if desired

Print Shopping List

posted November 30, 2019 by Gina

The post Skinnytaste Meal Plan (December 2-December 8) appeared first on All Repices.

from WordPress https://ift.tt/2PVrx5M via IFTTT

#IFTTT #WordPress

0 notes

recipes-for-dinner-easy · 6 years ago

Text

25 Easy 30-Minute or Less Dinners ⋆ Real Housemoms

New Post has been published on https://recipesfordinnereasy.site/2019/08/02/25-easy-30-minute-or-less-dinners-%e2%8b%86-real-housemoms/

25 Easy 30-Minute or Less Dinners ⋆ Real Housemoms

Quick meals are a must for busy weeknights. I’m going to stock your recipe box with 25 Easy 30-Minute or Less Dinners to get everyone fed in a flash!Some nights it’s a bit of a mad house here. The kids are trying to get homework done, I may have gotten home late from work, and now it’s time to get dinner on the table. I have some go-to easy dinner ideas, but when I’m in a hurry these 25 Easy 30-Minute or Less Dinners are my best friend. There are pasta recipes, comfort food favorites, internationally-inspired dishes, and vegetarian options that’ll please the entire family. Grab an apron and let’s get cookin’!25 30 MINUTES OR LESS DINNER IDEASLove it? Pin it to your DINNER board to SAVE it!Follow Real Housemoms on Pinterest for more great recipes!These pasta recipes are quick and easy. Loaded with flavor and the leftovers are great for lunch the next day! One Pot Pad Thai – I love all the bright Asian flavors of this pasta!Pizza Pasta Bake – My kids come running to the table for this pasta! It’s in regular rotation at our house.One Pot Chicken Fajita Pasta – I cannot get enough of this chicken pasta. I’ll even eat it cold right out of the fridge. It’s SO good!Easy Shrimp Alfredo – Ready in about 15 minutes and as good as any restaurant!Pesto Caprese Gnocchi – All our favorite Italian tastes in one simple dish!Chicken is my default dinner protein. There are just so many ways to prepare it! All of these recipes are family favorites at my house. Teriyaki Chicken & Vegetables – Forget about take out! You can have this meal on the table before delivery can show up!Easy Seasoned Chicken Tacos – This seasoned chicken is great for tacos, burritos, and salads. Make a double batch!Chicken Pot Pie Crescent Braid – Easiest chicken pot pie ever! The buttery crescent rolls are amazing with that creamy filling!French Onion Chicken – Sweet onion and melty cheese are always a good idea!Creamy Skillet Chicken Pesto – One of my most requested dinners and with good reason!Satisfy even the hungriest of kids with these meaty dinners!Sloppy Joe Recipe – I don’t know a kid around that doesn’t love this sandwich. Nevermind the canned sauce, this is so much better!Smothered Fried Pork Chops – A Southern favorite that’s ready in a hurry! Just add your favorite sides.Smoked Sausage and Zucchini Skillet – Packed with veggies and savory sausage. What’s not to love about this dinner?!Baked Beef Taquitos – You’ll never buy those frozen taquitos again! They reheat great the next day too!Instant Pot Mongolian Beef – Add some rice and watch everyone at the table clean their plates!Seafood is such a great meal starter. It cooks in minutes and everyone will ask for seconds when you make these recipes! Easy Tuna Melts – This isn’t some weird cafeteria food. These melts are amazing and your family will thank you for making them!Skinny Baked Bang Bang Shrimp Tacos – Add a little kick to your taco night!15 Minute Garlic Shrimp Zoodles – A great way to get some more veggies into your meal! There can never be enough garlic!Pan Seared Salmon – Topped with a Mediterranean salsa this salmon is crazy good!Cajun Salmon Sheet Pan Meal – A one pan dinner that’ll be a hit with the whole family!Meatless Monday, here we come! All of these dishes are delicious, healthy, and devoured by my family!Sweet Potato Burrito Bowls – Move over Chipotle, these bowls are my dinner obsession!Roasted Cauliflower Steaks with Brown Butter – Nutty brown butter is heavenly on cauliflower!Quinoa Taco Bowls – Add your favorite taco toppings and dig in!Crispy Sheet Pan Gnocchi and Veggies -Top with some Parmesan cheese and you’re in business!Chickpea Walford Salad – Great in lettuce cups or severed on buns for a quick dinner you’ll want the next day for lunch!OUR FAVORITE TOOLS FOR MAKING THESE 30 MINUTE DINNERSIf you enjoyed these recipes you may also enjoy our collection ofEasy One Pot Dinners Easy Dinner Recipes for Busy Weeknights Download Your Free Copy! Download your FREE copy of Dinner Made Easy!Sign up to receive our newsletter and download your copy of Dinner Made Easy FREE! You’ll get one email a week with our favorite recipes and tools to make life easy!Thank you so much for signing up to get our recipes delivered right to your inbox! Check your inbox to get our thank you present and to confirm you really want to sign up! You can unsubscribe at any time but I really hope you stick around! Source link

0 notes

recipes-for-dinner-easy · 6 years ago

Text

Kid Approved Meal Plan ⋆ Real Housemoms

New Post has been published on https://recipesfordinnereasy.site/2019/08/01/kid-approved-meal-plan-%e2%8b%86-real-housemoms/

Kid Approved Meal Plan ⋆ Real Housemoms

Making your family a home-cooked meal doesn’t have to be hard with this Kid Approved Meal Plan! Parent tested, kid devoured meals your family will love!This post is sponsored by the American Pecan Council. All opinions and text are my own.With the back to school season just around the corner, I’m already meal planning to help the summer to school transition go as smoothly as possible. With picky eaters and growing boys, it can be a challenge at my house to find a recipe everyone loves, I can feel good about feeding my family, and that fills up the black hole they call a stomach. These kid approved meal plan recipes are a lifesaver that’ll have your kids asking you to make them time and again!KID APPROVED MEAL PLANLike this recipe? Pin it to your DINNER pinboard!Follow Real Housemoms on Pinterest One of my favorite dinner hacks is buying one bag of pecans each week. One bag lets me super-fy our meals and snacks all week long. My boys like to spend the day running around with friends, hiking, and truth be told grabbing whatever caught their eye in the pantry or fridge. While their food choices might not always be the best, I can help by making sure we have nutrient dense pecans on hand for snacking. Then I grab some pecans for our dinner recipe and get cooking. There are clean plates all around! I even through in our pecans, salads, and everything else pecans sound tasty in. It’s a total mom win!Pecan Chicken Meatballs Pecan Chicken Meatballs are such a versatile dinner option during the week. My kids love them in so many dishes. We serve them over pasta and a lemon garlic butter sauce. Toss them in marinara sauce and serve them on hoagie rolls with provolone for meatballs subs. I even make a double batch of meatballs, freeze half for later and then use them in my Instant Pot Meatball Soup. Cook once and eat twice friends!Pecan Chicken Sheet Pan Dinner Want a dinner that does it all? This Pecan Chicken Sheet Pan Dinner is the answer! Easy to make and you can use whichever veggies your family loves. I like to add some cauliflower or broccoli in with the carrots to get even more goodness on our dinner plates. Everyone cleans their plates when I make this meal!Grilled Chicken with Pecan Rice PilafDo you ever have those nights where you just need to keep things simple for yourself? I get there every couple of weeks. Luckily my boys love this Pecan Rice Pilaf as much as I do! We serve it up alongside grilled chicken or their favorite salmon recipe for a low maintenance dinner idea. We like to take our dinner leftovers and mix the chicken into the pilaf for an all-in-one bowl.Pecan Crusted Chicken Tenders I don’t know a kid around that doesn’t love chicken tenders or nuggets. These Pecan Crusted Chicken Tenders are a great way to add plant-proteins, fiber, good fats*, and essential minerals to your family’s dinner. Serve them alongside some honey mustard sauce and watch them devour every bite!These chicken tenders are also great to pack in lunch boxes. The crust doesn’t get soggy, because it’s made of pecans and breadcrumbs instead of a flour dredge. They keep their crunch when reheated!Cheesy Crock Pot Chicken and RiceThis Cheesy Crock Pot Chicken and Rice recipe is on my most requested dinners. My kids ask for it time and time again and it’s crazy easy to make. Their favorite variation these days is when I add pecan halves or pecan pieces (depending on what’s in our pantry). They add great flavor and crunch to this dish. Once everything is done cooking and plated they get to add all the pecans they want. The naturally sweet and nutty pecans with the earthy mushrooms, chicken, rice, and cheese make this crock pot meal complete comfort food! *One serving (28g) of pecans contains 18g unsaturated fat and only 2g of saturated fat. Download Your Free Copy! Download your FREE copy of Dinner Made Easy!Sign up to receive our newsletter and download your copy of Dinner Made Easy FREE! You’ll get one email a week with our favorite recipes and tools to make life easy!Thank you so much for signing up to get our recipes delivered right to your inbox! Check your inbox to get our thank you present and to confirm you really want to sign up! You can unsubscribe at any time but I really hope you stick around! Source link

0 notes

recipes-for-dinner-easy · 6 years ago

Text

Pecan Chicken Meatballs ⋆ Real Housemoms

New Post has been published on https://recipesfordinnereasy.site/2019/07/25/pecan-chicken-meatballs-%e2%8b%86-real-housemoms/

Pecan Chicken Meatballs ⋆ Real Housemoms

One bite of these Pecan Chicken Meatballs and you’ll be hooked! Juicy on the inside with a delicious, nutty crunch on the outside!This post is sponsored by the American Pecan Council. All opinions and text are my own.My family loves fun dinner nights. I like to mix up what cuisine I’m cooking throughout the week like most moms. But my guys really love when we do a small bites (AKA appetizers for dinner) night. I make sliders, shrimp, or meatballs and we turn them into a meal with sides and salads. These Pecan Chicken Meatballs are the latest addition to our small bites dinners and boy were they a hit! My husband said they’re one of the best chicken recipes I’ve made.PECAN CHICKEN MEATBALLSLike this recipe? Pin it to your DINNER pinboard!Follow Real Housemoms on Pinterest You might be wondering about why I’d put pecans and spinach in my ground chicken meatballs. The answer is simple. Spinach is a great way to get some extra veggies in our diet, and pecan are the original supernut! Pecans are a great way to add plant-protein, fiber, good fats, and essential minerals to our meals. They’re naturally sweet and have a great crunch my family loves. Add them to chicken meatballs and you’ve got a filling dinner that’ll satisfy the whole family. How to make chicken meatballsPreheat oven to 400 degrees F. Line a baking sheet with parchment paper.In a large bowl, combine ground chicken, spinach, lemon juice, egg, garlic, onion powder, paprika, salt, pepper, cayenne (if adding), and 1/2 cup pecans.Mix all ingredients together until well combined.Roll chicken mixture into meatballs – a little over 1 tablespoon.Place reserved 1/2 cup pecans in a bowl. Roll meatballs in pecans to coat, and then place prepared baking sheet.Bake for 20 to 30 minutes until meatballs are cooked through.Serve warm with sauces for dipping or over pasta.So easy you guys! My favorite way to serve them meatballs is over some pasta drizzled in a garlic lemon butter sauce with a little fresh parsley mixed in. The meatballs are definitely the star of this dinner. I love to serve a green salad and some crusty bread alongside these meatballs. For the salad, I use romaine lettuce, a handful of pecans, fresh blueberries, sliced avocados, Parmesan cheese, and squeeze lemon juice for the dressing. You can even drizzle on a little olive oil if you like. It’s a bright and refreshing salad that goes great with these nutritious chicken meatballs!Now, you could stop and these meatballs as soon as they cool off a little and they would be delicious. But I have a couple of tips for making them extra tasty.What sauce with chicken meatballs?When we’re serving up these meatballs as an appetizer I usually have some yum yum sauce, bacon jalapeno fry sauce, or honey barbecue sauce.What to serve chicken meatballs withThe easiest thing to serve with these chicken meatballs is a green salad. You can’t go wrong there.I like using them for meatball subs. The crunch from the pecans is a great contrast to the soft bread.Put them together with some goat cheese and grapes or roasted red peppers.My favorite though is to add them in with some pasta. Toss your pasta in butter or olive oil, garlic, lemon juice, add some Parmesan cheese, and parsley and you’re in business! Try these other appetizers turned dinner!I swear I could pecans in everything!! Pecan Chicken MeatballsOne bite of these Pecan Chicken Meatballs and you’ll be hooked! Juicy on the inside with a delicious, nutty crunch on the outside!Prep Time: 10 minutesCook Time: 30 minutesTotal Time: 40 minutesCourse: Appetizer, Main DishCuisine: AmericanKeyword: chicken, meatballs, nutsServings: 9 meatballsCalories: 164Author: Aubrey @Real HousemomsIngredients1 pound ground chicken1/4 cup spinach chopped1 tablespoon fresh lemon juice1 egg1 teaspoon minced garlic1/4 teaspoon onion powder1/4 teaspoon paprika1/4 teaspoon salt1/4 teaspoon pepper1/4 teaspoon cayenne pepper optional1 cup finely chopped fresh pecan piecesInstructionsPreheat oven to 400 degrees F. Line a baking sheet with parchment paper.In a large bowl, combine ground chicken, spinach, lemon juice, egg, garlic, onion powder, paprika, salt, pepper, cayenne (if adding), and 1/2 cup pecans.Mix all ingredients together until well combined.Roll chicken mixture into meatballs – a little over 1 tablespoon.Place reserved 1/2 cup pecans in a bowl. Roll meatballs in pecans to coat, and then place prepared baking sheet.Bake for 20 to 30 minutes until meatballs are cooked through.Serve warm with sauces for dipping or over pasta.NutritionCalories: 164kcal | Carbohydrates: 2g | Protein: 11g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 62mg | Sodium: 103mg | Potassium: 324mg | Fiber: 1g | Sugar: 1g | Vitamin A: 160IU | Vitamin C: 1.2mg | Calcium: 14mg | Iron: 0.8mg*One serving (28g) of pecans contains 18g unsaturated fat and only 2g of saturated fat. Download Your Free Copy! Download your FREE copy of Dinner Made Easy!Sign up to receive our newsletter and download your copy of Dinner Made Easy FREE! You’ll get one email a week with our favorite recipes and tools to make life easy!Thank you so much for signing up to get our recipes delivered right to your inbox! Check your inbox to get our thank you present and to confirm you really want to sign up! You can unsubscribe at any time but I really hope you stick around! Source link

0 notes

recipes-for-dinner-easy · 6 years ago

Text

50 of the Best Grilling Recipes ⋆ Real Housemoms

New Post has been published on https://recipesfordinnereasy.site/2019/07/17/50-of-the-best-grilling-recipes-%e2%8b%86-real-housemoms/

50 of the Best Grilling Recipes ⋆ Real Housemoms

Get the charcoal started and light the propane! We have 50 of the Best Grilling Recipes to make your next cookout the best on the block!When it comes to summer our grill is always in use. I love it for weeknight dinners and cookout with friends on the weekend. It doesn’t matter if you prefer propane or charcoal, these 50 grill recipes will make you a grill master! We have recipes for every course on the menu, so fire up your grill and dive in!50 OF THE BEST GRILLING RECIPESLove it? Pin it to your GRILLING board to SAVE it!Follow Real Housemoms on Pinterest for more great recipes!Some of the best grill recipes I’ve had are appetizers. Are ready to find out why? Grilled Peach Bruschetta – Beautiful fresh peaches are the star of the show in this tasty recipe!Bacon Wrapped Jalapeno Poppers – I bet you can’t eat just one. YUM!!BBQ Little Smokies with Bacon – A crowd favorite that’s easy to make!Grilled Baked Brie – Who says you can’t get fancy when grilling?! So gooey and melty!Grilled Cajun Chicken Wings – A little spicy and a lot of deliciousness!Blue Cheese Stuffed Bacon Wrapped Mushrooms – Gourmet gone grilling! Make ahead of time and cook when ready!Grill your dinner AND your sides! These side dish recipes are great on the grill or as vegetarian options! Easy Grilled Asparagus – Simple, delicious, and great with any meal!Grilled Chipotle Lime Cauliflower Steaks – I could eat this as a meal in themselves!Grilled Veggie Kabobs – I love all the colors! Grilled veggies are my fave!Grilled Potato Salad – Add a new level of flavor to your classic potato salad recipe!Grilled Eggplant Salad with Mustard Vinaigrette – One of my favorite ways to eat eggplant!Grilled Parmesan Garlic Bread – This recipe will give that baked stuff a run for its money!(Skinny) Mexican Grilled Corn – Grilled corn is a staple at our cookouts!Get your carnivore on with these grilled beef and pork recipes! There are so many options to choose from!Smoked Sausage and Potatoes Foil Packet Meal – So easy to make and great for sharing!Beef Satay Skewers with Peanut Dipping Sauce – Mix things up with these yummy skewers and sauce!Grilled BBQ Pork Roast – You DO NOT want to miss this recipe, friends! It’s one of my most requested summertime dishes.Chipotle Dry Rub Ribs – I love the spicy, smoky flavor of these ribs!Grilled Carne Asada – Melt-in-your-mouth good! You’re going to want to make this all the time!Grilled BBQ Pulled Pork & Peach Pizza – A great way to use leftover pulled pork and fresh summer peaches!Surf and Turk Kabobs – Fancy dinner made grill friendly! These fly off the plate!Italian Sausage and Pepper Foil Packet – Easy to make and practically no clean up!Grilled Pork Tenderloin with Avocado-Peach Salsa – Marinated pork and bright salsa are the perfect pair!These grilled chicken recipes are crazy easy to make and add serious flavor to your basic chicken breast! Spicy Pineapple Chicken Kabobs – I have to make a double batch whenever I cook these. Everyone devours ’em!Tequila Lime Grilled Chicken – Great all by itself or put it in your tacos, burritos, and salads!Chicken Fajita Foil Packet Meal – Fajitas have never been so easy to make!Grilled Caprese Chicken – Fresh, delicious, and everything I love about Italian inspired food!Sticky Honey Buffalo Chicken Fajita Kebabs – I love the play of sweet and spicy together in this recipe!Huli Huli Chicken – This recipe is like taking a trip back to the islands!Grilled Honey Lime Chicken – Sweet and tangy, this may be my perfect grilled chicken!Grilled Pesto Chicken Sandwich – Pesto and roasted red peppers are best friends!Thai Pineapple Peanut Chicken Satay – Take a culinary trip overseas! My family loves this recipe!Seafood on the grill is always a good idea. I have a special place in my heart for grilled shrimp recipes and a great grilled salmon recipe!Souvlaki Salmon Skewers – Dip in yogurt feta sauce for a cookout win!Grilled Bacon Wrapped Shrimp Tacos – These poco tacos are great for a fun dinner or as party appetizer!Grilled Lobster Tails – Treat yourself! These lobster tails are amazing!Hawaiian Grilled Salmon – Honey Bourbon Marinade with pineapple salsa? Yes please!Grilled Orange-Rosemary Salmon – I love the bright citrus pop in this salmon recipe!Grilled Clams with Chorizo – This recipe reminds me of getting tapas with friends!Grilled burgers and hot dog are a must make during summer or when you’re tailgating. These recipes are sure to take things up a notch! Tijuana Burger – It’s like have a tostada that’s a burger. Love it!Jalapeno Popper Hot Dogs – Cream cheese and jalapenos on a hot dog is amazing! Trust me!Spicy Guacamole Bacon Dogs – I could put bacon and guacamole on everything!Hawaiian BBQ Bacon Burgers – Tangy BBQ sauce and a pop of pineapple are great on a hot day!Spicy BBQ Tex Mex Chicken Burgers – You’re going to want to make this burger all the time!Asian Slaw Dogs – The fresh slaw on this hot dog is everything!Philly Cheesesteak Hot Dog – You had me at grilled peppers and onions with melty cheese!Fajita Burgers – A definite upgrade from your regular old fajita!Get adventurous and make dessert on the grill too! These dishes are easy to make and have fantastic flavor! Grilled Peaches – Brushed with a brown sugar honey sauce, I love them served with vanilla ice cream and raspberries!Grilled Blueberry Dessert Pizza – It’s a like blueberry no-bake cheesecake on pizza dough. Ah-mazing!Campfire Apple Crisp Foil Packets – Great for camping sure, but also your next cookout! Prep ahead of time and cook later!Grilled Angel Food Cake – Who knew angel food cake could get better?! Add some rhubarb sauce and you’re in business!Grilled Pineapple – Naturally sweet and perfectly caramelized on the grill! Add rum glaze and ice cream and you’ll be weak in the knees!Our favorite tools to make these grilling recipesIf you enjoyed these recipes you may also enjoy our collection ofSide Dishes for Your BBQ Summer Sangria Recipes Download Your Free Copy! Download your FREE copy of Dinner Made Easy!Sign up to receive our newsletter and download your copy of Dinner Made Easy FREE! You’ll get one email a week with our favorite recipes and tools to make life easy!Thank you so much for signing up to get our recipes delivered right to your inbox! Check your inbox to get our thank you present and to confirm you really want to sign up! You can unsubscribe at any time but I really hope you stick around! Source link

0 notes

recipes-for-dinner-easy · 6 years ago

Text

Pecan Crusted Chicken Sheet Pan Dinner ⋆ Real Housemoms

New Post has been published on https://recipesfordinnereasy.site/2019/07/17/pecan-crusted-chicken-sheet-pan-dinner-%e2%8b%86-real-housemoms/

Pecan Crusted Chicken Sheet Pan Dinner ⋆ Real Housemoms

Your family is going to love this Pecan Crusted Chicken Sheet Pan Dinner! It’s an easy one-pan meal that’ll have everyone asking for seconds!This post is sponsored by the American Pecan Council. All opinions and text are my own.When it comes to easy dinner recipes nothing beats a one-pan meal at my house. Everything cooks together and there are fewer dishes to clean. One of my boys’ favorite one-pan meals is this Pecan Chicken Sheet Pan Dinner. It’s fuss-free and packed with pecans for a superfood boost they love. This crunchy pecan chicken will have your family running to the dinner table.PECAN CHICKEN SHEET PAN DINNERLike this recipe? Pin it to your DINNER pinboard!Follow Real Housemoms on Pinterest Chicken is a staple at my house just like most homes around the country. It’s easy to work with, so versatile, and my kids clean their plates every time. I’m always looking for ways to mix things up at dinner time and get more nutrients into our diet. Enter pecans, a great way to add plant-protein, fiber, good fats, and essential minerals to our favorite meals. When I pair pecans with my family’s favorite protein, I get a dinner win that’s a regular request from my guys. Pecan Crusted Chicken IngredientsChicken – Using a thin-cut chicken breast, or a breast cut in half, speeds up the cooking time for this recipe.Pecans – The original supernut! They’re the only major tree nut native to America and they are extremely nutrient dense.Panko Breadcrumbs – Keep your chicken coating crunchy with these bread crumbs. Skip the “regular” breadcrumbs and pre-seasoned options.Thyme – One of my go-to spices and it pairs perfectly with the pecans for an earthy flavor.Garlic Powder – I can never get enough garlic and a little garlic powder is a perfect addition to this recipe to balance out all the flavors going on.Salt & Pepper – Because food needs to be seasoned friends!You could also take out the breadcrumbs in this recipe and replace them with more finely chopped fresh pecans for a low carb variation. Don’t forget to substitute the potatoes for cauliflower or another vegetable you like to roast. How to Make Pecan Crusted ChickenPreheat oven to 400 degrees F.Spray a sheet pan with non-stick cooking spray or oil. Place potatoes and carrots on the pan. Toss vegetables with olive oil and 1/2 tablespoon salt and 1/4 teaspoon pepper.Slice chicken breasts horizontally into 4 cutlets. Season with 1 teaspoon salt and 1/4 teaspoon pepper.In a shallow bowl combine the pecan, bread crumbs, 1/2 tablespoon salt, thyme, and garlic powder.In a separate bowl, beat the eggs.Dip chicken in eggs, then dredge in the pecan mixture, coating both sides. Place on the sheet pan.Place sheet pan in oven and bake for 10 minutes. Flip the chicken over and stir the vegetables. Cook for an additional 10 minutes, until golden brown and juices run clear. Remove chicken from sheet pan and transfer to a plate to rest. Cook the vegetables for an additional 5 minutes.Serve cooked chicken, carrots, and potatoes warm. Garnish with parsley if desired.This pecan crusted chicken recipe is so easy to make my boys even step in to help measure, mix, and prep the veggies. Spending time cooking together is one of my favorite ways to bond with them. It’s also important to me to teach them about good food choices as they grow up.While my entire family will devour this pecan chicken recipe, sometimes I like to make it when it’s just Casey and me. Then I take the leftover chicken and save it to make a pecan chicken salad the next day. Cook once, eat twice friends. It’s one of my favorite time savers.What to serve with Pecan Chicken?I like keeping it simple with foods I know my boys enjoy like carrots, potatoes, and broccoli. But there are so many great options you can mix it up with. Sweet potatoes, asparagus, cauliflower, zucchini, and squash are all great choices too!Turn your pecan chicken into a salad! Slice it up, put on top of lettuce and add apples, dried cranberries, extra pecans for more crunch, and blue cheese with honey mustard dressing. YUM! I love the boost we get from eating. They help me stay energized and fuller longer, even if it’s just having a handful of pecans for a snack. The good fat, fiber, and protein in every pecan help my family power through our day. My two growing boys eat A LOT (it’s like they are black holes for food) and after dinner, it’s common for them to ask for a snack. Pecans have before my go-to option to help them feel full and give them a nutrient boost before bed.Next time you’re at the store, be sure to pick up a bag of pecans and visits the American Pecans website discover all the delicious things they can do for you!Some of our favorite pecan desserts to finish this meal!These easy dinners are favorites at our house! Pecan Chicken Sheet Pan DinnerYour family is going to love this Pecan Crusted Chicken Sheet Pan Dinner! It’s an easy one-pan meal that’ll have everyone asking for seconds!Prep Time: 15 minutesCook Time: 25 minutesCourse: DinnerCuisine: AmericanKeyword: chicken, nutsServings: 5Calories: 429kcalAuthor: Aubrey @Real HousemomsIngredientsChicken2 boneless skinless chicken breasts (about 1.5 pounds)1 teaspoon salt1/4 teaspoon black pepper1 cup finely chopped fresh pecan pieces1/2 cup panko breadcrumbs1/2 tablespoon salt1 tablespoon dried thyme1 tablespoon garlic powder2 eggsFresh parsley for garnishVegetables1 pound baby red potatoes quartered1 pound baby carrots3 tablespoons olive oil1/2 tablespoon salt1/4 teaspoon black pepperInstructionsFor the chickenSlice chicken horizontally into 4 cutlets. Season with 1 teaspoon salt and 1/4 teaspoon pepper.In a shallow bowl combine the pecan, bread crumbs, 1/2 tablespoon salt, thyme, and garlic powder. Adjust salt to taste.In a separate bowl, beat the eggs.Dip chicken in eggs, then dredge in the pecan mixture, coating both sides. Place on the sheet pan.Place sheet pan in oven and bake for 10 minutes. Flip the chicken over and stir the vegetables. Cook for an additional 10 minutes, until golden brown and juices run clear. Remove chicken from sheet pan and transfer to a plate to rest. Cook the vegetables for an additional 5 minutes.Serve chicken, carrots, and potatoes immediately. Garnish with parsley if desired.NotesSome of the larger pecan pieces will fall off the chicken during baking, but they toast so nicely the last 5 minutes the vegetables are cooking and they are such a treat. So yummy!NutritionCalories: 429kcal | Carbohydrates: 31g | Protein: 17g | Fat: 28g | Saturated Fat: 3g | Cholesterol: 94mg | Sodium: 2070mg | Potassium: 940mg | Fiber: 7g | Sugar: 7g | Vitamin A: 253.2% | Vitamin C: 13.7% | Calcium: 9.2% | Iron: 21.7%*One serving (28g) of pecans contains 18g unsaturated fat and only 2g of saturated fat. Download Your Free Copy! Download your FREE copy of Dinner Made Easy!Sign up to receive our newsletter and download your copy of Dinner Made Easy FREE! You’ll get one email a week with our favorite recipes and tools to make life easy!Thank you so much for signing up to get our recipes delivered right to your inbox! Check your inbox to get our thank you present and to confirm you really want to sign up! You can unsubscribe at any time but I really hope you stick around! Source link

0 notes

recipes-for-dinner-easy · 6 years ago

Text

Pineapple Rum Punch ⋆ Real Housemoms

New Post has been published on https://recipesfordinnereasy.site/2019/06/13/pineapple-rum-punch-%e2%8b%86-real-housemoms/

Pineapple Rum Punch ⋆ Real Housemoms

Throw your cares away while you enjoy this Pineapple Rum Punch! A pitcher of this fruity Caribbean cocktail will make you feel like you’re on vacation! Ahhhh summer. Hopefully, by now you’ve been able to pack away your sweaters and boots and pull out your bathing suit collection! The only thing better than sitting by the water on a sweltering summer day is doing so with a cool drink – like this Pineapple Rum Punch or a Portland Breeze Rum Cocktail – in your hand! Six ingredients and a couple of hours worth of household chores (the amount of time it takes to chill) are all you need to be sipping a glass of this refreshingly fruity cocktail by this afternoon!PINEAPPLE RUM PUNCHLike this recipe? Pin it to your DRINK pinboard!Follow Real Housemoms on PinterestRum Punch goes by many names. Planter’s Punch. Rum Runner. Mai Tai. Each recipe shares similarities, mainly fruity flavors, and a good dark Caribbean rum base, but Rum Punch is extra special. If you’ve ever been on a Caribbean cruise, or even just visited any of the islands, there’s a good chance you’ve had some form of rum punch. Many cruise excursions offer it to adults as a bonus refreshment to entice them to book. At Señor Frogs in Nassau, it is copiously poured over patrons in a long conga line.It’s basically the easiest, quickest way to feel like you’re on vacation…even if you’re actually not.Did you know that rum is the world’s most versatile liquor? It’s just as delicious neat or on the rocks as it is mixed with fruit (like in my Summer Berry Pitcher Mojitos), juice, or soda. No one will look down their nose at you for mixing rum the way they would if you did the same with a Single Malt Scotch.You can even bake with it, turning your fave cocktail into a cake (like my Pina Colada Rum Cake), brownies, tiramisu, or muffins! And you can’t forget those rum balls at Christmas – at least in my house, you can’t! What is Rum Punch?Rum punch is an aperitif in the Caribbean (AKA a pre-dinner drink to stimulate the appetite). Traditionally punches are made of 5 elements – alcohol, sugar, lemon, water, and tea or spices.Barbadian rum punch is one of the oldest rum punches with a simple formula of “1 of sour, 2 of sweet, 3 of strong, and 4 of weak.”My Pineapple rum punch has six ingredients (because we doubled the rum)! Fruit juices, a bit of grenadine for color, and of course dark and light rum. All good things!Mostly pineapple juiceOrange juiceMango nectarDark rumPineapple rumGrenadineHow To Make Rum PunchThis pitcher cocktail is SERIOUSLY easy to throw together – it’s waiting for it to chill that’s really gonna get ya!In a drink pitcher, combine pineapple juice, orange juice, mango nectar, pineapple rum, and dark rum. Stir well and refrigerate for at least 2 hours. (The longer it chills, the more the flavors infuse!)When serving, pour pineapple rum punch over chilled glasses filled with ice. Drizzle 1-2 tablespoons of grenadine in each glass.Garnish each drink with pineapple wedges and maraschino cherries, if desired. Pop in a straw and get sippin’!What Are Some Other Twists On Rum Punch?Hurricane Punch – Replace the pineapple juice with passion fruit juice, and mango nectar with lime juice and add a dash of sugar.Rum Runner Punch – Swap out the mango nectar for blackberry brandy and banana liqueur, and float some overproof rum on top of each glass.Pineapple Planter’s Punch – Trade the mango nectar for some lemon and lime juice, and opt for gold Jamaican rum vs. pineapple rum.Zombie Punch – Add more rum! For a pitcher of this extra boozy drink, use 1 cup each pineapple juice, passion fruit juice, and light/dark/gold/spiced rums. Pour some grenadine over each glass, then float with 1/2 ounce of overproof rum. Avoid operating heavy machinery. Love Rum? You’ll ADORE These Cocktails! Tools used to make this Pineapple Rum Punch recipeMeasuring Cups: I have a set of these measuring cups as long as I can remember. They come in 3 different sizes for all your cooking needs!Pitcher: I love pitcher drinks and this pitcher always gets oohs and ahhs from my friends and readers. Pineapple Rum PunchThrow your cares away while you enjoy this Pineapple Rum Punch! A pitcher of this fruity Caribbean cocktail will make you feel like you’re on vacation!Prep Time: 5 minutesChilling Time: 2 hoursTotal Time: 2 hours 5 minutesCourse: DrinkCuisine: CaribbeanKeyword: cocktailServings: 6Calories: 349kcalAuthor: Erica AcevedoIngredients2 cups pineapple juice1 cup orange juice1 cup mango nectar1 cup pineapple rum1 cup dark rum1/3 cup grenadine6 pineapple wedges for garnish1/2 cup maraschino cherries for garnishInstructionsIn a pitcher, combine pineapple juice, orange juice, mango nectar, and rums.Refrigerate until chilled, about 2 hours.Stir well and pour over ice in chilled glasses, drizzling 1-2 tablespoons grenadine into each glass before serving.Garnish each drink with a pineapple wedge and cherries.NutritionCalories: 349kcal | Carbohydrates: 41g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 10mg | Potassium: 266mg | Fiber: 1g | Sugar: 33g | Vitamin A: 8% | Vitamin C: 48.8% | Calcium: 3.1% | Iron: 3.5% Download Your Free Copy! Download your FREE copy of Dinner Made Easy!Sign up to receive our newsletter and download your copy of Dinner Made Easy FREE! You’ll get one email a week with our favorite recipes and tools to make life easy!Thank you so much for signing up to get our recipes delivered right to your inbox! Check your inbox to get our thank you present and to confirm you really want to sign up! You can unsubscribe at any time but I really hope you stick around! Source link

0 notes

recipes-for-dinner-easy · 6 years ago

Text

Egg Muffins ⋆ Real Housemoms

New Post has been published on https://recipesfordinnereasy.site/2019/05/27/egg-muffins-%e2%8b%86-real-housemoms/

Egg Muffins ⋆ Real Housemoms

Egg Muffins are so flavorful with minimal ingredients, and these are a quick and easy breakfast that feeds a crowd. Perfect for on the go!We love quick and easy recipes in our house, and I love to be able to sneak vegetables into our breakfast routine whenever I can. This Egg Muffins recipe with veggies is the perfect and tasty way to do that. Baked eggs in a muffin tin filled with onions, red pepper, yellow pepper, broccoli, and cheese, they are a great and flavorful way to start your morning. I love all the variations of ingredients, and Spinach, Egg, and Cheese Breakfast Bites are no exception!EGG MUFFINSLike this recipe? Pin it to your BREAKFAST pinboard!Follow Real Housemoms on PinterestEggs are something that we live for in our house. We can’t get enough, and we regularly stock our fridge with stacks of eggs because they are one of the most used ingredients in our home. Breakfast egg muffins are such a great way to have everyone grab a nice and healthy breakfast. Because we find breakfast an essential part of the day, I like to make easy things, can be grab and go and adapted to any way that you want — what better way than throwing all of your favorite ingredients into egg muffin cups.Some of our other favorites for easy breakfast recipes include No Bake Energy Bites and Easy Croissant Breakfast Sandwiches.Egg Muffin IngredientsEggsMilkSalt & pepperPeppersOnionsBroccoliCheeseThat list of ingredients couldn’t get much more straightforward. We don’t always need to include meat in our routine so these are packed full of vegetables, but can be easily swapped out with sausage or bacon!How to Make Egg MuffinsPreheat oven to 350.Spray a 12 count muffin tin with non-stick cooking spray.In a skillet add your oil and sauté your vegetables until tender, divide evenly among muffin tin wells.In a large bowl whisk together your eggs, milk, salt, pepper, and cheese until combined.Spoon about 1/4 cup of your eggs over the top of your vegetables in a muffin tin.Bake in the oven for about until puffy and browned.Remove from oven and let cool for about 15 minutes before gently loosening with a knife and removing from muffin tin.How Long to Cook Egg MuffinsFor this recipe, we’re cooking our egg muffins for 25 minutes to make sure the veggies get cooked through. Typically baked eggs take 10 to 12 minutes to cook. Egg muffins take a bit longer to cook at 15 to 20 minutes when leafy vegetables, cheese, and/or pre-cooked meats are used.Can You Freeze Egg Muffins?The top question we get most often, luckily the answer is yes you can! Which is perfect because we like to be able to whip up a lot at a time and reheat whenever we want.To freeze these Vegetable Egg Muffins, you bake them as directed and fully cool, individually wrap them in Saran Wrap and place into an airtight container lined with paper towels and place in the freezer for up to 3 months.To reheat unwrap and pop in the microwave for about a minute or so and you have the perfect grab and go breakfast!Such a quick recipe, you have to add it to your morning breakfast routine, or even for brinner. We are huge fans of brinner, so these get made a lot during the nighttime because my kids can’t resist breakfast food all day long.If you want that perfect easy egg recipe, then you have to whip up these easy Vegetable Egg Muffins ASAP!More amazing breakfast ideas found hereTools used to make Egg MuffinsMuffin Tin: This tin is perfect for cooking up egg muffins, stacked potatoes, or jumbo muffins!Large Bowl: These mixing bowls get used just about every day at my house. The grip handle makes them easy to hold and the pour spout makes them perfect for batters!Whisk: This is my favorite set of whisks. There’s a size for every job and the thicker handles give me a good grip.Egg MuffinsEgg Muffins are so flavorful with minimal ingredients, and these are a quick and easy breakfast that feeds a crowd. Perfect for on the go!Prep Time: 10 minutesCook Time: 25 minutesCooling Time: 15 minutesTotal Time: 50 minutesCourse: BreakfastCuisine: AmericanKeyword: eggsServings: 12 muffinsCalories: 115kcalAuthor: Allison MillerIngredients12 eggs1 red pepper diced1 yellow pepper diced1 cup broccoli diced1/2 cup onion diced1/4 cup milk1/2 tsp salt1/2 tsp pepper1 cup cheddar cheeseInstructionsPreheat oven to 350. Spray a 12 count muffin tin with non-stick cooking spray.In a skillet add oil and saute vegetables until tender, divide evenly among muffin tin wells.In a large bowl whisk together the eggs, milk, salt, pepper, and cheese until combined.Spoon about 1/4 cup of your eggs over the top of the vegetables in a muffin tin. Bake in the oven for about 25 minutes until puffy and browned.Remove from the oven and let cool for about 15 minutes before gently loosening with a knife and removing from muffin tin.NutritionCalories: 115kcal | Carbohydrates: 3g | Protein: 8g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 174mg | Sodium: 223mg | Potassium: 152mg | Sugar: 1g | Vitamin A: 14.4% | Vitamin C: 46.2% | Calcium: 10.4% | Iron: 5.4%Download Your Free Copy! Download your FREE copy of Dinner Made Easy!Sign up to receive our newsletter and download your copy of Dinner Made Easy FREE! You’ll get one email a week with our favorite recipes and tools to make life easy!Thank you so much for signing up to get our recipes delivered right to your inbox! Check your inbox to get our thank you present and to confirm you really want to sign up! You can unsubscribe at any time but I really hope you stick around! Source link

0 notes

recipes-for-dinner-easy · 6 years ago

Text

Classic Homemade Lemonade ⋆ Real Housemoms

New Post has been published on https://recipesfordinnereasy.site/2019/05/20/classic-homemade-lemonade-%e2%8b%86-real-housemoms/

Classic Homemade Lemonade ⋆ Real Housemoms

Classic Homemade Lemonade is the epitome of summer! Sweet, tart, and refreshing, it’s perfect for lounging with friends on the porch, and backyard BBQs!Summer isn’t summer without a big pitcher of the best homemade lemonade in your fridge at all times. Made with only three ingredients – this classic lemonade is so refreshing! At this moment we’re packing up our home to move to Canada. Packing and moving boxes is an exhausting job. Making a large batch of lemonade was the best thing I did for us. Even though it’s not too hot outside yet, all the hard work makes us pretty tired, and the lemonade is just so refreshing, it recharges our batteries right away. For later I plan on making my favorite Mint Julep Lemonade, this is an adult beverage but it will be just what we need after a long day!HOMEMADE LEMONADELike this recipe? Pin it to your SUMMER pinboard!Follow Real Housemoms on PinterestHow to make homemade lemonadeThe way I prefer to make my lemonade recipe is with a concentrated lemon syrup that I accomplish with lemon and sugar. However, if I don’t have space in my fridge, I put together the lemon syrup and keep it in a smaller container so I can make lemonade whenever I want by diluting the syrup with water. I also prefer to add some lemon zest into my syrup to enhance the lemon flavor! But don’t worry the lemon zest is strained out of the syrup after it has been made. Adding that zest adds more lemony goodness, so make sure not to skip that step!In the recipe, I have recommended up to 8 cups of chilled water, to mix with this lemon syrup. The outcome will be a delicious lemonade that is sweet and tart, with a balanced lemon flavor. Although, if you’re like me, and you like lemonade extra strong – then I would only add about 6 cups of chilled water.How to make the lemon syrup I like to add the lemon syrup in two different steps. First, half of the lemon juice is cooked with the sugar to make a lemon syrup. Once this lemon syrup cools down, the rest of the lemon juice is added. I do this because I like the freshness of fresh lemon juice and the concentrated flavor of lemon syrup in my lemonade.Here’s another trick to making sure you get ALL the juice from the lemons you use. Roll the lemon on a counter with a little pressure this will help release the lemon juice also making it easier to squeeze!How to dilute the lemon syrup for the lemonadeThe easiest way is to mix the lemon syrup with about 6 cups of chilled water first, and then add more water as necessary until you’re happy with the taste of your lemonade.You can also add ice to this lemonade too! Just keep in mind that as the ice melts in your pitcher, the lemonade will become more diluted. You can adjust the water level, or add more lemon syrup to compensate for the melting ice. Mix your lemon syrup with some rose syrup, to have a floral-infused rose lemonade!Add some lavender to the lemon syrup or some herbs, like thyme, or even a small amount of rosemary. Serve the lemonade with all natural color changing ice, to make a phenomenal, and magical Galaxy Lemonade that CHANGES COLOR when you add the lemon syrup! It’s a hit at children’s parties.For more lemon recipes like this homemade lemonadeTools used to make this Classic Lemonade recipeLemon Juicer – Makes it much easier to juice the lemons. Lemon zester – Zest is an essential ingredient in making this classic lemonade. Having a zester will make it easier to add the zest to the lemon syrup. Glass Pitcher – I love pitcher drinks and this pitcher always gets oohs and ahhs from my friends and readers. Classic LemonadeClassic Homemade Lemonade is the epitome of summer! Sweet, tart, and refreshing, it’s perfect for lounging with friends on the porch, and backyard BBQs!Prep Time: 10 minutesCook Time: 10 minutesTotal Time: 20 minutesCourse: DrinkCuisine: AmericanKeyword: lemonServings: 10 cupsCalories: 126kcalAuthor: Dini KodippiliIngredients2 cups freshly squeezed lemon juice from about 8 – 10 lemons1 ½ cups white sugar2 1/2 tablespoons lemon zest (2-3 lemons)8 cups cold water to diluteInstructionsLemon syrupAdd 1 cup of the lemon juice into a saucepan, along with 1 ½ cup of sugar and the zest. Heat the two ingredients together on medium-high heat, while stirring until the sugar has completely dissolved. Continue to heat the lemon syrup until the lemon syrup starts to simmer.Set the saucepan aside and allow the syrup to cool down to room temperature.Stir in the rest of the ½ cup of lemon juice.Strain the lemon syrup to remove the zest.Allow the syrup to chill in the fridge until needed.To make the LemonadeMix the lemon syrup with about 6 cups of chilled water at first then stir to combine. Add the extra 2 cups of water if you want to dilute the lemonade further (to your taste). Pour the lemonade into a pitcher with additional lemon slices. Taste and add more fresh lemon juice or water if needed. Serve immediately or store in the fridge until needed. NutritionCalories: 126kcal | Carbohydrates: 33g | Potassium: 50mg | Sugar: 31g | Vitamin C: 22.9% | Calcium: 0.3% | Iron: 0.2% Download Your Free Copy! Download your FREE copy of Dinner Made Easy!Sign up to receive our newsletter and download your copy of Dinner Made Easy FREE! You’ll get one email a week with our favorite recipes and tools to make life easy!Thank you so much for signing up to get our recipes delivered right to your inbox! Check your inbox to get our thank you present and to confirm you really want to sign up! You can unsubscribe at any time but I really hope you stick around!Other Recipes You May Like Source link

0 notes