#Red and White Turkey Chili Recipe

[strle]

2023/2024 Soup Bucket List

Because a linked list posted publicly to your own tumblr is still the best way to keep an easily accessible collection of links on your phone. Complied from the links i liked the look of in the Culture Study Soup Extravaganza thread, Chunky Soups

Ginger Garlic Chicken Noodle Soup Deb Perelman Lemony White Bean Soup With Turkey and Greens Melissa Clark, NYT Vegitable Soup (Vegan!) Cooking Classy Smoky Sweet Potato Chicken Stoup, Rachel Ray Dilly Bean Stew with Cabbage & Frizzed onions Alison Roman Instant Pot Curried Cauliflower & Butternut Squash Foraged Dish Lasagna Soup SkinnyTaste Chicken Tortilla Soup What's Gaby cooking Creamy Wild Rice Chicken Soup with Roasted Mushrooms Halfbaked Harvest Chicken and Rice Soup with Garlicky Chile Oil Bon Apetit Greek Lentil Soup ✓ Limey Ginger Chicken & Rice Soup Pinch of Yum (tbh, 2x+ the ginger) Navy Bean Soup with Worcester Vegan Coconut Lentil Bon Apetit Instant Pot Wild Rice Soup OTTOLENGHI Magical Chicken & Parmesean Soup Red Curry Lentils w Spinach NYT Chicken Stew with Olives & Lentils & Artichokes Dishoom Daal in the slow cooker(?!?!) North African Chickpea and Kale with Quinoa Sweet Potato Chili with Kale 3 Bean Chilli from Pinch of Yum Stracciatella (egg and parm and spinach) Martha Stewart Slow Cooker Buffalo Chicken Chilli

Pureed Soups Red Lentil Soup with Curry and Coconut Milk Vegetarian Times Tomato and White Bean Soup With Lots of Garlic Ali Slagel, NYT Creamy Thai Carrot Sweet Potato (Vegan!) Half Baked Harvest Broccoli Chedder, Smitten Kitchen ✓Creamy Cauliflower & Chick Pea A Cedar Spoon ¯\_(ツ)_/¯ ✓Golden Soup (also Cauliflower & Chickpea) Pinch of Yum ¯\_(ツ)_/¯ Tomato Harissa Coconut Bisque Dishing up the Dirt ✓ Carrot Soup with Miso & Sesame Smitten Kitchen SO GOOD Bacon Cheddar Cauliflower GF! Iowa Girl Eats Instant Pot Corn Chowder (vegan!) 7 vegetable and "cheese" soup (vegan!) Jamie Oliver Sweet Potato & Chorizo Roasted Butternut Squash Soup (NYT) Curried butternut squash soup with Coriander Pumpkin Soup with Chili Cran-Apple Relish Rachel Ray

Magic Mineral Broth Recipe

Paleo Soups

braised ginger meatballs in coconut broth Smitten Kitchen Italian Sausage Stew Paleo Plan NoBean Sweet Potato & Turkey Chilli

#soup #recipes #master post #culture study

[three--rings]

Today I have Made Soup again and this time it’s one of my favorite recipes which I’ve discovered is only available on the Wayback machine.  So I’m gonna repost it here for posterity.

Tex Mex Chicken and Rice Soup

Ingredients:

3 tablespoons olive oil

divided coarse salt and fresh black pepper

1 pound boneless chicken breasts, cut into small cubes

1 small onion, diced

1 red or green bell pepper, diced

1/2 cup finely chopped black olives

3 cloves garlic, minced

1 + 1/2 teaspoons chili powder

1 teaspoon dried oregano(preferably Mexican), crushed between fingertips

1/2 teaspoon dried thyme

1/2 cup uncooked long or medium-grain white rice, rinsed well in a wire strainer with cold water

5 cups low-sodium chicken broth

1 cup salsa

2/3 cup fresh or frozen corn

for serving:

fresh chopped cilantro

lime wedges

shredded sharp cheddar cheese

sour cream

tortilla chips

Instructions

In a large soup pot heat 1 tablespoon of oil over medium heat. Season the chicken well and cook, stirring often so all sides get browned. Remove to a dish and set aside.

Add 2 tablespoons of oil to the pot over medium-low heat and saute the onion, pepper, garlic and olives together 5 minutes, season well with salt and pepper and stir often.

Mix in the chile powder, oregano, thyme and rice, cook 3 minutes.

Stir the chicken back into the pot and add the broth, salsa and corn. Bring to a simmer and cook 30 minutes. Stir and taste often - seasoning as needed.

Serve with toppings like cilantro, cheese, sour cream, lime and tortilla chips if desired.

This soup is really adaptable.  I usually make it with leftover chicken or turkey (like right now) rather than from raw.  The veggies also can be subbed for whatever you have/like. (I like adding chopped zucchini in the later half of cooking to replicate this one soup from a restaurant I love.)  I added black beans this time cause forgot to get corn and also don’t have a lot of leftover turkey.  You can also use fresh herbs if you have them/prefer.

Original recipe at: https://web.archive.org/web/20130307071946/http://www.cinnamonspiceandeverythingnice.com/tex-mex-chicken-rice-soup/   but the blog doesn’t exist at all anymore, so I don’t feel bad doing this.

#recipes #soup recipes

[scumbag-the-hedgehog]

What is your chili dog recipe scourge?

“Alright, for the chili you’re gonna need a pound of beef, a white onion, four cloves of garlic, a can of crushed tomatoes, apple cider vinegar, brown sugar, beef broth, cumin, cayenne pepper, chili powder, red pepper flakes, three jalapeños, and a habanero for that real kick.

To start off you dice the onion and mince the garlic, throw it in a pot with a little oil on a medium high heat, cook until it starts turning golden brown. Then you add the beef. Break it up and cook until browned all over. Once that’s all done, pour in the crushed tomatoes, add the diced jalapeños and habanero, and throw in the rest of the ingredients in the following amounts:

1 Cup Beef Broth

1 Tablespoon Apple Cider Vinegar

1 Tablespoon Brown Sugar

Half Teaspoon Cumin

1 Tablespoon Chili Powder

1 Tablespoon Red Pepper Flakes

1 Tablespoon Cayenne Pepper

Stir all of that in and let it cook for about half an hour at medium. Now comes the dog part of the equation.

Here’s how we do things: we use beef franks and potato buns. No turkey this, no whole wheat that, we’re having hot dogs. Anyway, you got that chili cooking, so reduce the heat *just* a little and throw however many dogs you’re having in there. You let your franks cook in the sauce for about fifteen minutes, during which time you take a pan, butter it up, heat it a little, and lightly toast the buns.

Once that’s done but before the dogs are finished, you got one more thing if you wanna complete the experience: take a block of cheddar and shred that baby over the simmering chili until you got enough of that stuff. Once that’s all melted, serve and enjoy.”

#{SCOURGE; IC}「Scourge Sez」 #{ASK ANSWERED}「We’re Conducting Business Here」 #{ANONYMOUS}「Gray Scrubs」 #{SAVED}「As Long As It’s About Me」

[kavehsfoodlog]

hello!

i'm 29 and (sorta) newly-diagnosed with gerd. i come from a hispanic family so it's felt devastating to lose over half the cabinet of spices and treasured family recipes, BUT i want to re-shape how i'm viewing this to be a positive, holistic sort of approach. so that's what this blog is for.

why i chose kaveh: i love him. hes the ultimate bbg/comfort character for me. he helps me cope with this new journey i'm on.

recently made the decision to stop weighing/measuring food for my sanity so even if i write something like oz/c/etc it's a guesstimate

Safe Foods List

• lettuce (beloved)

• cucumber

• apple

• oatmeal (not instant)

• unseasoned chicken

• unseasoned turkey

• gf rudi bread

• eggs (usually)

• carrots

• korean chives/chinese chives (moderate amts)

• red bean mochi

• squash

•zucchini

• corn

• green beans

• spinach

• celery

• veggie sushi (if no onions)

• all varieties of sweet potatoes

•regular potatoes (in moderate amts) - NOT fried

Trigger Foods List

• most dairy (greek yogurt and cream are tolerable in moderate amts, hard cheese is tolerable in small amts)

• sausages (especially spicier ones)

•tomatoes (ANY amt)

• garlic (figuring this out still, probably any amt unfortunately)

• pickles

• onions

•kimchi (white kimchi may be tolerable, haven't tried it)

• sugary pan dulce

• fried/breaded red meats

• peppers (chipitín, etc.)

• bell peppers (sobbing)

• sodas (esp zero/diet)

• honey (in moderate amts)

• citrus fruits (ie lemon, lime, orange)

• cabbage (why)

• banana (am allergic anyway)

• gluten (intolerance)

• many spices (black/white pepper, chili, dill, garlic, onion, ginger, cinnamon, etc.)

• some amts of oils (turmeric reduces the effects to a small degree)

#gerd #my story #about me #if u wanna add me on genshin i play on NA dont hesitate to reach out!!

[hadarmarkin]

Beyond Latkes: Sephardic Hanukkah Recipes and Traditions 🕎

Hanukkah is here and if you are already tired from Latkes dipped in sour cream, here are  some traditional alternatives from the Sephardic kitchen. 

For a healthier version of Latkes, try Keftes de Prasa- leek patties-  popular among Sephardim in the Balkan communities, such as  Bulgaria and Turkey. Here the dominant flavor is leek, which is paired with herbs and sometime feta cheese. The use of leek is ubiquitous in the Sephardic repertoire from ancient times. In fact, according to Jewish folklore, being caught cooking leek or smelling of it during the Spanish Inquisition, immediately revealed one’s Jewish identity and led to a sentence of death by torture. Despite this dark chapter, Sephardim remained loyal to their favorite allium for its tender flavor, abundance and low cost. Leeks are the main ingredient in many Sephardic holiday dishes, and here is the Hanukkah one. 

Leek Fritters (adapted from Yotam Ottolenghi’s Plenty)

For the sauce (optional but recommended)

-½ cup greek yogurt (I increased to almost 1 cup)

-½ cup sour cream (I reduced to 2 tbsp)

-2 garlic cloves

-2 tbsp lemon  (I used 3 tbsp)

-3 tbsp olive oil

-½ cup parsley leaves

-2 cups cilantro leaves 

-Blend all the ingredients together in the food processor until they turn green.

For the fritters

-3 leeks cleaned; white and light green parts sliced into 1 inch slices

-5 shallots finely chopped

-⅔ cup olive oil (you may use less depending on need)

-1 fresh red chili pepper, seeded and finely chopped

-½ cup parsley - leaves and thin stalks finely chopped

-¾ tsp ground coriander

-1 tsp ground cumin

-¼ tsp ground turmeric

-¼ tsp ground cinnamon

-1 tsp sugar

-½ tsp salt

-1 egg white

-¾ cup +1 tbsp self-rising flour

- 1 tbsp baking powder

-1 egg

-⅔ cup milk

-4 tbsp melted butter

-Sauté the leeks and the shallots for 15 minutes or until soft on medium heat.

-Transfer into a large bowl and add the pepper, all the spices, sugar and salt. Mix well and allow to cool.

-Whisk the egg white until foamy and add into the veggie mixture. 

-In another bowl mix together the flour, baking powder (I recommend sifting dry ingredients to avoid bulks), whole egg, milk and butter to form a batter. Gently pour the batter into the veggie - egg white mixture. 

-Put 2 tbsp of oil in a frying pan over medium heat. Spoon half of the mixture into the pan and form 4 large patties. Fry each side for 2-3 minutes or until golden and crisp. Transfer to a platter with paper towels to absorb the oil. Repeat the process to create 8 patties total. 

-Serve warm with a spoonful of the green yogurt sauce on top.

On the sweeter side of things, the Israeli national obsession with Sufganiyot (traditionally jelly and nowadays extremely sinful) is definitely rooted in the diaspora. Almost each Sephardic and Mizrachi community makes its own variation of a sugary fritter using the spices common in their country of origin. In India, for example, Jews celebrate Hanukkah with Gulab Jamun- also a popular street food- that is yogurt based and often flavored with cardamom and rose water.

In Greece, Turkey and the Balkans, Jews made Bimuelos often scented with orange blossom, dipped in honey syrup and fried in olive oil. The Iraqi-Syrian’s Zengoula is closer in texture and shape to an American funnel cake.

Last but certainly not least- is the Sfenj- the ultimate North African competitor to the Ashkenazi Sufganiyot. Similar to its French cousin the beignet, Sfenj is simply pastry dough randomly shaped and coated with powdered sugar. It’s extra delicious when eaten fresh off the frying pan.

Ditch the Deep Fryer for Ricotta Pancakes

If frying is not your thing, rest assured that Hanukkah is also celebrated with dairy. Apparently, the miracle of the everlasting oil in the temple and the bravery of the Maccabees is not the only Hanukkah story. In fact, many Sephardic communities honor the heroic act of Judith - Yehudit. According to the Book of Yehudit and Talmudic tales, Judith lured into her home the Syrian Greek General Holofernes, who was attempting to besiege the city of Bethulia. She offered him salty cheese and wine. Once sedated, she killed him and displayed his corpse at the city gates. Seeing what had been done to their commander- terrified the soldiers, and they fled immediately. The liberation of Bethulia raised morale among the tired Maccabee fighters, and helped bring victory one step closer. 

'Judith and Holofernes,' 1605, by Jan de Bray.

The crucial role of cheese in the story of Judith gave reason for certain cultures to celebrate Hanukkah with a variety of dairy dishes.  A particularly decadent one is the Ataiyef-  the Syrian answer to mundane breakfast pancakes. These are stuffed with ricotta cheese, dipped in rose water syrup, sprinkled with pistachio pieces and deep fried, in honor of Hanukkah of course. 

A similar and more attainable recipe is the Roman-Jewish Cassola. This simple gluten-free sweet ricotta pancake is perfect for a weekend breakfast on Hanukkah and throughout the year.  

Cassola (adapted from Claudia’s Roden Book of Jewish Food)

-1 lb (500 g) ricotta

-1 cup sugar (recipe calls for 200 gram I reduced to 170, and it was still a little too sweet)

-5 eggs

-2 tbsp oil (I subbed for 1 tbsp butter)

-Grated rind of 1 lemon (optional but adds significantly)

-Blend the ricotta and sugar with the eggs in a food processor. 

-Heat oil/ butter in a large ovenproof pan.

-Pour mixture into the pan and cook on medium-low flame until the bottom has set firmly. 

-Put under the broiler and let it brown for a couple of minutes. 

I served it with cherries and berries and a spoonful of homemade granola. No syrup needed!

A Women’s Fest

The story of Judith inspired several Jewish communities to add other customs in addition to the dairy feast. In North Africa, the sixth (and sometimes seventh) night of Hanukkah was known as Chag Ha’Banot - (Eid Al Bana', in Judeo-Arabic), or The Festival of Daughters.  During this night, women went to synagogue to pray for the health of elderly women in their community, and to ask for a good match for their single daughters.  They lit the Menorah recalling remarkable Jewish heroines, such as Judith and many others. The praying sometimes turned into a lively party featuring singing, dancing and drinking wine.

The feast usually included dairy foods, followed by several desserts, such as sweet couscous with chopped nuts and dried fruit.  

This ritual is representative of the endless number of mini traditions existing in the Sephardic-Mizrachi world around Hanukkah. To that point, I am sharing one last non-food tradition- the extra candle.  Ladino speaking communities and in Aleppo, Syria, had the custom to light an extra candle each night of the holiday in honor of their ancestors, who were exiled during the Spanish expulsion of 1492. A popular song that accompanied the candle lighting was Ocho Kandelikas (8 little lights in Ladino). Enjoy listening!

#sephardic

#Hanukkah

#Youtube

[rainbowjay20]

For A Small Thanksgiving

Some people don't want a large Turkey and fixings for the big day, they don't have many people to share with, or they simple don't care for that particular configuration of food. I have a recipe that may fit the bill. It also works for potlucks, or a small meal another time. Turkey Meatloaf. Most people dislike meatloaf on general principles. It tends to be greasy or crunchy and raw in the middle. Most of that can be eliminated through some small cooking tricks that allow the meat to cook evenly throughout. Turkey Meatloaf has an added complication in that it tends to be drier than beef. In a regular meatloaf, we can use bread soaked in milk but since this a Thankgiving meatloaf, we have a unique solution.

Tools needed:

A Slotted Broiler Pan

OR

A Baking Pan with a Slotted Rack that fits inside it

(Also can be used- A Muffin Pan, Springform Pan, Or I'm sure a creative person could use a cannoli form if they tried, but let's not go there... today.)

Make sure that they are sprayed thoroughly with non-stick spray so that nothing sticks, this is VERY, VERY important!!

A Gallon size ZipperLock Bag

(Wait, what, huh? That's right! No mixing bowls needed. Just dump everything into the zipperlock bag and mix. Much easier to clean too!)

A pair of rubber gloves. Food Service ones, not the kind you use to clean. If not those, some of the ones that everyone has been using for the stores during Covid. If you really can't find them, use two more of the Gallon bags or wash your hands extremely carefully. You are going to be fist deep in raw meat. Much better if those fists are protected.

Ingredients:

1 pound Ground Turkey

1 to 1 1/2 cup (about 1 pouch of Instant Mashed Potatoes(Idahoan Buttery Golden Selects are my choice)[https://www.instacart.com/products/98642]

1 to 1 1/2 cup of Stuffing Mix(I use Pepperidge Farms, and split the difference between a two types, the Pepperidge Farm® Herb Seasoned Classic Stuffing, [ https://www.instacart.com/products/20128745] and the Pepperidge Farm® Herb Seasoned Cubed Stuffing. I keep them pre-mixed. [https://www.instacart.com/products/72714] The two different textures help contrast with the drier texture of the turkey and the smoothness of the potatoes.

You will also need one egg to two eggs, depending on the size of the egg and the temperature and elevation and whether your cats/dog looks at you cross-eyed.

A 1/2 cup of cooked mirepoix(carrots and celery and onions)(Cook in a small saute pan in butter and garlic until translucent. Let cool before added to mixing into mixture.)

1/2 cup of cheese(Parmesan, mozzarella, cheddar which ever you prefer)

Seasonings:

All seasoning is to your taste. Some people prefer their Turkey to be more Jerk style or American Style. I go for traditional with a touch of Spicy. Amounts vary from 1/4 tsp to about 1 and 1/2 Tablespoons but never overwhelm with any one spice. If you have a disposable cup or a shot glass, try pre-mixing your spices in order to prevent a disaster of overseasoning, or a spill in the bag.

Always start with Salt and Pepper and work out from that center. Begin adding your seasonings to your spice cup one at a time tasting as you go. My go to spices for Poultry are:

Paprika

Tumerick

Poultry Seasoning(Brand doesn't really matter but I do have a Paul Pruhomme's Seasoning Blend Poultry Magic [https://www.amazon.com/dp/B001EQ57DO/ref=cm_sw_r_cp_apa_glt_fabc_0N3A738B33ZT6CKPSMN5?_encoding=UTF8&psc=1]

Sage (Dried rubbed Sage is better for this although if you are making a fresh Turkey, use fresh Sage for a more natural Taste.)

The following herbs work fresh or dried just as well:

Rosemary

Parsley

Thyme

Dill

Herbs-De-Provance

Chilies(To Taste)

Garlic/Onions or a Shallot(Optional)

1/2 to 1 teaspoon of Lemon Juice

1/2 to 1 teaspoon of Basalmic Vinegar(Not Apple Cider, Not White, Not Red Wine)

Instructions:

Cook up Mirepoix and set aside to cool. Once cool take spices and mix to taste. Then mix meat, egg(s), mashed potatoes flakes, stuffing mix, cheese and mirepoix in plastic bag. Add spice mix to bag and mix well. Using rubber gloves shape meat. If in a shaped pan, use shape of pan i.e. muffins or tubes or whatever. If using a flat pan or broiler, shape meat into patties the size of a medium sized hand. This avoids the burned outside, raw inside conundrum. As long as they are spaced evenly and the pan has venting and is greased that avoids the dual problems of burning and sogginess. Cook until at least 185° in the center. Top with either turkey gravy(or chicken gravy in a pinch) or you can do ketchup if you want or even mayo. Any topping you do on Turkey would work as well.

I hope maybe this recipe finds someone who is looking for it. Happy Turkey Day!

#Thankgiving #recipes #recipe

[glv88]

Slow Cooker Turkey Chili with Kidney Beans This quick turkey chili recipe for the slow cooker is great for busy nights. It simmers ground turkey and kidney beans in a flavorful broth. 1.25 pounds ground turkey, 2 onions chopped, 2 tablespoons minced garlic, 1 tablespoon unsweetened cocoa powder, 2 Anaheim chile peppers chopped, 1 tablespoon ground cumin, 1/2 teaspoon ground coriander, 1 teaspoon ground black pepper, 1/2 cup water or as desired, 1 teaspoon white sugar, 1 teaspoon beef base, 1/4 cup chili powder, 1/2 teaspoon red pepper flakes, 1 teaspoon dried parsley, 1 teaspoon dried Mexican oregano, 1 tablespoon dried onion flakes, 1 can Mexican-style hot tomato sauce, 2 cans kidney beans rinsed and drained, 1/4 cup cornmeal

#sour cream #kidney beans #mexican #cornbread #stews and chili

[jackfromnc]

Haighter's 19th Hole Chili In this simple chili recipe, ground turkey is simmered with bell peppers, garlic, tomatoes, kidney and pinto beans, jalapenos, chili powder, and onions. salt and ground black pepper to taste, 3 stalks celery chopped, 1.5 white onion chopped, 1 can kidney beans undrained, 1 tablespoon chili powder, 1 cup water or as needed, 1 teaspoon crushed garlic, 2 pounds ground turkey, 1 can tomato paste, 1 can pinto beans undrained, 1 can stewed tomatoes, 1 red bell pepper chopped, 1 jalapeno pepper seeded and minced, 1 tablespoon white sugar, 1 green bell pepper chopped

#bell peppers #soups #19th hole chili #jalapenos #pinto beans

[ketodied61]

@custom_keto_Died 👉 Easy Chicken Fajita Foil Packets Ingredient 👇👇👇 Fajita Seasoning Mix 1 teaspoon chili powder 1 teaspoon cumin 1/2 teaspoon ground coriander 1/2 teaspoon garlic powder 1/2 teaspoon paprika, plus more for adding color to the chicken breasts before cooking if desired 1/2 teaspoon kosher salt 👉1/2 teaspoon freshly ground black pepper 3 6-ounce skinless, boneless chicken breasts 1 red bell pepper, seeded and sliced 1 yellow bell pepper, seeded and sliced 1 green bell pepper, seeded and sliced 1 white onion 1 15 ounce can black beans, rinsed and drained lime and jalapeño for garnish, if desired Instructions Prepare a grill to medium-high heat or set the oven temperature to 400°F. 👉In a small bowl, mix the chili powder, cumin, garlic powder, ground coriander, paprika, kosher salt and freshly ground black pepper. Sprinkle half of the seasoning on both sides of the chicken breasts and set aside. In a large bowl, add the cut vegetables with the drained black beans. Toss with the remaining side. Tear off a few lengths of aluminum foil in 12-to 14-inch pieces. Place 1/3 of the seasoned vegetables in the center of the foil and top with a seasoned chicken breast. Sprinkle the chicken breasts with more paprika for color, if desired. 👉Fold the two long edges toward one another, then over once or twice and crimp tightly. Fold and crimp each short end of the foil toward the middle so that the edges are tightly sealed. If cooking on the grill, place the packets vegetable side down, close the lid and cook for 5 minutes, then turn to the seam side down and cook for 20 more minutes or until chicken is cooked through. If cooking in the oven, place the packets chicken side down and cook for 25 minutes or until chicken is cooked through. Let the packets rest for 5 minutes before serving with lime wedges and jalapeños if desired. 👉If you don't know how to start ketodiet properly or do you want to lose possibly 5-10 lbs in the first week alone with keto ?? Join "Custom Keto Diet". ......LINK IN BIO @custom_keto_died .......👉. This easy turkey Cobb salad recipe takes just 20 minutes to make and it's perfect for the keto diet https://www.instagram.com/p/CmtzJ9VMYed/?igshid=NGJjMDIxMWI=

[russellpipkin]

Best Traditional Italian Thanksgiving Dinner Ideas 2022 | Appetizers, Sides, Desserts, Drinks & More

Italian Thanksgiving Dinner Ideas to Wow Your Guests

The festival honoring the Gods of Harvest (Giorno del ringraziamento) is an integral part of the culture in Italy. However, Italian expatriates living in America are not far behind in rejoicing in the tradition of Thanksgiving.

Whether a native American or an immigrant in the country, you can give a twist of taste to the Thanksgiving food in Italian fusion. This year, serve the Mediterranean-inspired turkey, stuffing, pumpkin pie, and candied yams for a refreshing fete.

If Italian cuisine is on your mind for the coming Thanksgiving holiday, here are the best ideas to plan a delicious traditional Italian feast for your loved ones.

 Tips to Plan Thanksgiving Festa with Yummy Italian Menus

You can never go wrong planning a full-course traditional feasting meal for your guests. You may take a cue from the options below. As with any Thanksgiving dinner, you’ll need all of the proper ingredients to make for an excellent feast Italian style. Appetizers, main courses, sides, and desserts are all an important part of this seasonal Holiday that much of the world enjoys celebrating.

Aperitivo (Appetizers)

The tradition of welcoming guests with beverages and some light food is a part of Italian culture. So, the dinner starts in the evening, welcoming guests with Aperitivo. This course may include champagne, white wine, spumante, or prosecco. The drinks are commonly served with nuts, stuffed green olives, or cheese cubes.

 Antipasti (Starters)

Charcuterie platter such as figs with Gorgonzola cheese filling wrapped in prosciuttos is a must for an Italian Thanksgiving starter. But if you are looking to add a few more items, here are three alternatives:

Crispy Sicilian Crocchè

Derived from the French croquette, Neapolitan cuisine’s 17th-century deep-fried street food originated in Sicily, Naples, and Campania. You can make this dish in numerous versions with mashed potatoes, eggs, and breadcrumbs. Serve the succulent cheese-stuffed Crocchè hot before the smoke evades to feel the gooey texture.

Arosticini

Arosticini is popular lamb meat skewered kebob of the Abruzzo gastronomy culture. Natives of the region relish the soft meat with bread and the local red wine- Montepulciano d’Abruzzo.

It is also an ideal dish for your BBQ party in winter. This smoky-grilled antipasto is a spicy, sour, and flavorful treat for the tastebuds.

Ricotta Cheese Balls

Crispy outside and juicy inside, Ricotta cheese balls are for all occasions. Serve them with sun-dried tomato-chili sauce.

Antipasti appetizers for thanksgiving dinner in Italy.

Primi (First Course)

For the main course, traditional Italian Thanksgiving dinners usually include the same main dish as we do here in America. Turkey! Everyone across the world that celebrates this holiday loves this wonderful tasting bird, and is usually the center piece of the dinner table, where you can find a couple of the family members debating as to who gets the legs and wings. But in Italy they have a first course before the turkey is brought out, usually pastas and breads are included in this part of your T-day dinner.

Pasta all’Arrabbiata

The Italian Thanksgiving menu must include at least one pasta variation. Classic arrabbiata is always a choice over others for the angry face hues. It does not take more than 30 minutes to cook this Roman pasta made with rich red chili sauce. Avoid the Pecorino Romano DOP when on a diet, but put a handful of grated cheese for a holiday treat. 

Tortelli Di Zucca

If you have had enough cheese pasta and arrabbiata sauce, try this classic recipe native to Lombardy. The iconic flavorsome pasta has a filling made with mashed pumpkin, amaretti, and nutmeg. After stuffing, the pasta is sauteed in sage-infused butter.

Involtini di Parmigiano

Homemade parmesan rolls outrun other bread when planning a party for esteemed people. Feel the juice in every bite of these uber-soft and fluffy rolls with the richness of butter.

Pasta e Fagioli

Soups are perfect for a light first course. While Italian primi does not contain meat, this soup with crushed sausage is a bonza if you want to do it with a few items in the main course. Pasta e Fagioli is colorful and easy to make with finely chopped carrots, beans, tomatoes, and other seasonal veggies treated with assorted herbs. Feel the crunch of sausage granules with soft pasta and juicy vegetables.

Italian Thanksgiving Turkey

Secondi (Main Course)

As with most who celebrate Thanksgiving, the turkey is almost going to be the main course! Of course there are those who may want to switch it up a little, and vegans and vegetarians probably want to opt for something like a tofurkey. But if you don’t want to stick with the traditional holiday bird, then you might want to try some of the dishes we have listed below.

Gattò di Patate

Palatable aromatic mashed potatoes are your best bet to ditch the lasagna this year. There are several versions of mashed potatoes in Italian cuisine.

The dish is made with boiled potatoes, eggs, breadcrumbs, Grana Padano DOP cheese, butter, and black pepper. Add soppressata salami and provolone cheese to the potatoes to make a protein-packed meal.

Ali di Tacchino a Lenta Cottura (Slow-Roasted Turkey Wings)

It is super easy to cook the roasted turkey in Italian style. You can make this dish seasoned with fresh herbs- thyme, rosemary, or sage, on any occasion throughout the year. Add a bit of tartness and flavor to these savory chicken wings with Negroni cranberry sauce (I love to cook it with Campari). If cooking cranberry sauce for kids, avoid alcohol and use fresh orange juice…tangy and flavorsome.

 Contorni (Salads and Veggies)

Insalata di Carciofi e Bottega

The vegetable salad makes an ideal combination when served with carbs and turkey on the feasting day menu. Emanated in Sardinia, this piquant salad is made with artichokes, bottarga, radicchio, olive oil, and lemon juice.

Insalata Caprese

This salad preparation is excellent for novices trying to excel in culinary art. A seasoning with shredded basil, olive oil, and salt makes a classic Caprese with diced tomatoes and mozzarella cheese.

An Italian dessert, Tiramisu

Dolci (Desserts)

Torta Di Zucca

This cousin of the traditional American pumpkin pie comes with a twist of Amaretto liquor filling and a tart shell.

Dark Chocolate Pie with Cherries

The chocolate mania is never gone for kids. This luscious cake is high in nutritional value too. Flavored with dark cherry syrup and butter. It is soft and chocolaty inside and crispy outside.

 Italian-Inspired Drinks and Cocktails

The starters on the Thanksgiving evening are best served with these curated Mediterranean cocktails:

Tuscan Vin Santo with Cantucci Biscotti

Vin Santo, the holy wine best served with crunchy almond-filled Cantucci biscuits, is a must for Thanking the God of Harvests in Italian style.

Hot Chocolate Rum

This sugary drink is made with a mix of melted dark chocolate, creamy milk, and rum treated with sugar and spices.

Frozen Quadratino

If you love dark rum, this drink goes well with roasted turkey and crunchy rice balls. All ingredients, including Kahlua, chocolate, and ice are blended well and served in a tall glass. Present the chilled drink topped with whipped cream and cinnamon powder.

 SESAMO Wishes You A Happy Thanksgiving

While the above are only a few ideas from the flavors of Italy. If you love Italian food, the choices are endless for a formal dinner or a fun party with friends. Ensure you have a few items for each course and some cocktail options. When skipping the mixology art, white wine or vodka goes well with the food to make your guests comfortable.

From the family here at SESAMO, we wish you all a Happy Thanksgiving and hope you’re holiday meals are something to remember!

  source https://sesamorestaurant.com/news/best-traditional-italian-thanksgiving-dinner-ideas-2022-appetizers-sides-desserts-drinks-more/ from Sesamo https://sesamorestaurant.blogspot.com/2022/10/best-traditional-italian-thanksgiving.html

[doctorspiner]

Healthy food for dinner

#Healthy food for dinner full#

Our goddess and harvest bowls are served over the whole grain, and are all the better for it (and you will be too!). Want to make a tiny change for your health? Try swapping brown rice in for white rice in any of your favorite meals. Speaking of, are you trying to avoid the red stuff? You can easily swap leaner ground meat in for beef, like in our baked turkey burgers or our slow-cooker turkey chili. Once you get on board with the alt protein options out there, we bet you won’t even miss the meat. Looking for plant-based or vegetarian options? Swap out sausage for tempeh, like in our tempeh and broccoli rabe orecchiette BBQ cauliflower for chicken, like in our vegan pizza beans for ground beef, like in our vegetarian chili or tofu for shrimp, like in our tofu stir-fry. Check out our loaded cauliflower bake, our Philly cheesesteak lettuce wraps, our zucchini lattice lasagna, or our low-carb Big Macs for ideas to see how easy (and yummy!) it is to ditch the carbs. Want to make your dinner low-carb? Lean on superheroes cauliflower, zucchini, and lettuce wraps to keep you satisfied, without the bread or noodles. When it comes to eating “healthier”, we’re ALL about the swaps.

#Healthy food for dinner full#

We’ve also included meals for home cooks of all skill levels, so we’ve got you whether you’re a master chef or a novice, whether your kitchen is full of gadgets or you’re working with one bowl and one knife (we’ve ALL been there). We know health looks different to different people, so we’ve included options for every diet, like low carb, vegan, pescatarian, or gluten-free. Take inspiration from these healthy dinner recipes to keep your momentum going every night of the week-we believe in you! We know it’s way easier to control your health when you do your own cooking, but lots of nights, it’s just too easy to turn to frozen meals or takeout. But then we get home for dinner, and it’s a whole other story. We’ve got our quick, healthy breakfasts, packed lunches, and snacks for work down, keeping us full and motivated all day long (our curried cashews have quelled many an afternoon hunger pang). If you’re anything like us, eating healthy is hardest at night.

#Healthy food for dinner

[omyfood]

Red and White Turkey Chili Recipe by Pillsbury.com

#Red and White Turkey Chili Recipe #food #turkey #recipe #soup #stew #beans #chili #chiles #lime #cro

[tastesoftamriel]

What kinds of foods were you not expecting certain races to enjoy? Like, things you thought for sure the Altmer wouldn't eat EVER, but they actually do?

There are certainly a surprising number of culinary irregularities all Tamrielic races have, despite the overwhelming number of picky eaters (Skyrim and Valenwood, I'm looking at you). These are some of the ones which caught me off-guard...

Argonians

Traditional Argonian cuisine is known for being spicy and a whirlwind of flavours, so the mildness and complexity of foam frog soufflé was not what I expected! In terms of taste and texture, it's comparable to the classic Breton orange liqueur flambéed soufflé. The naturally-occurring foam generated by foam frogs is whipped with coconut milk and scuttlebloom nectar, then gently baked in delicate clay ramekins in a traditional stone oven. It is then sprinkled with a bit of coconut sugar, and drenched in sweet banana liqueur before getting blasted with a Flame spell right at your table! Don't think you can try this at home though- this recipe takes a lot of skill to pull off, and is considered one of the most impressive dishes in Saxhleel cuisine. And yes, it's Breton-approved, but don't tell them that the frog foam is actually residue from mating and is filled with tadpoles.

Breton

On that note, the Breton kitchen is full of surprises! It's well known that High Rock gastronomy is very focused on sit-down meals and the correct use of cutlery, so finger foods aren't very traditional, even among the common folk. It blew my mind when I first visited Daggerfall and found taverns and market stands selling Orcish kebabs! These messy, enormous rolls have been downsized (and underfilled) to suit Breton tastes, but the strongly spiced goat meat, frost mirriam yoghurt sauce, and tasty radish balls are true to the original! You'll even find nobles sending their butlers out to procure a hot kebab for them to eat out of view of the public eye...it would be mortifying if somebody saw a drop of chili sauce dripping down a noblewoman's chin!

Bosmer

Green Pact Bosmeri food isn't known for its sweets, so the very existence of meat-based desserts was initially baffling to me. A Valenwood favourite is the boiled pudding, which is made from eggs, milk, suet, and cricket flour, and sweetened with imported sugar, sweet condensed milk, or candied fruit. As such, these dense puddings are sometimes known as Falinesti Forbidden Fruit, and they're sometimes decorated to look like large oranges, apples, or coconuts for the shock factor! And if you're curious to try this strange but tasty dessert, you'll be pleased to know that a new recipe is coming soon...

Nords

I admit it, Skyrim cuisine can be a little bland compared to the food of most other races, but this little gem is a dish most outsiders don't know about- Akaviri casserole. I don't know if it's actually Akaviri in origin, or if somebody just thought it sounded exotic, but it is deceptively spicy, and not in a way most Tamrielic people know it. Its key ingredient is frost peppercorns, which grow at high altitudes in Skyrim and around the Druadach Mountains, are coveted by alchemists, but also pack a serious punch in any dish. While regular chilis have a sharp burn, frost peppercorns leave a numbing, tingly feeling that spice masochists love. Anywhere from a couple of peppercorns to a whole fistful of them go into a casserole dish with an eidar cheese sauce, venison, juniper berries, and vegetables like potatoes and carrots. In other words, it's just another Nord dish...but painful.

Redguards

I mentioned a while ago that Redguards detest moldy or fermented foods, due to the close association with rot and death. There is an exception to this however, and it's surprisingly something that's served in every Hammerfell household: fish paste. Similar in taste to the Imperial garum, fermented fish paste is literally made from leftover fisherman's offcuts which usually have been left out in the sun all day. Rather than leaving the scraps to the vultures, at the end of the day they're shovelled into stone amphorae containing gods know what (it's a closely guarded secret) and are left to ferment for two days in a cellar. Of course, there are plenty of posh Redguard fish pastes on the market with Abecean longfin caviar, but this is first and foremost a food of the common people, with humble (if slightly gross) origins.

Imperials

I've always loved the predictability of Cyrodiilic cooking...until you find something like barbecued minotaur ribs. Ribs aren't anything surprising, but Imperial ribs are usually tender, delicate lamb or faun. Eating is a serious, dignified affair, so this is a completely astounding defiance of customs. Minotaur meat is a rare delicacy, and they're normally basted in a red wine, honey, and mustard sauce, and grilled on flaming coals. The end result is a meaty, sweet mess, and definitely just as undignified to eat (if not moreso) than the Breton kebabs. If you're willing to get your hands dirty and abandon haughty Imperial decorum, you've found a carnivore's dream.

Khajiit

Gryphons can be dangerous pests to the Khajiit living outside city walls in Elsweyr. When they've snatched enough sheep or wounded people, villagers will often band together and hunt the responsible gryphon, and eat it at a communal feast. A successful gryphon hunt is a cause for celebration among Khajiit, and is seen as a good omen and blessing from Hircine, the Hungry Cat. The reason this is fascinating to me is that gryphons are sort of like a cross between turkey and beef in form and taste, and no other race eats them. After it is plucked, gryphon meat is hacked into chunks and distributed by the clan chief between households, who then cook and share it with the village. Gryphon dishes range from red curried gryphon with saffron rice to a simple roast gryphon with moon sugar.

Altmer

It's an industry joke that cooking for High Elves is like trying to milk a kagouti; it makes no sense, they're probably going to get mad, and it's impossible. Imagine my astonishment, then, when I learned that even haughty Summerset is not immune from the delicious clutches of...macaroni and cheese. They'll opt for ingredients like cave-aged, 80 year old vintage indrik cheddar or authentic Cyrodiilic buckwheat  orrechiette, but I was shocked that this humble dish was a treat that's well-loved in Summerset, despite its lack of technical complexity. It's a rare treat though, because all that cheese grease is bad for the Altmer complexion!

Dunmer

Nothing is particularly surprising from the old guard of traditional Vvardenfell cooking- after a few kwama eggs and guar steaks, you get the general idea. What I do find surprising is the emergence of Skyrim Dunmeri cuisine. It's been a couple of generations since the refugees fleeing Morrowind settled in Solstheim and largely Windhelm, and those born in Skyrim have developed a cooking style of their own. Based on traditional Dunmeri dishes like crab meat and scuttle, you'll find local ingredients used as substitutes. Apparently, the juices from Nord pickled herring makes the perfect substitute for kwama egg whites...I'll leave it at that.

Orcs

It's known that the radish is an Orc's favourite vegetable, and it's served tender, crunchy, baked or raw in any Orcish dish under the sun. Radish tea-sandwiches are therefore one of the more confusing foods I've come across, though they're mostly served by Wrothgarian and High Rock Orsimer. Soft wheat bread is buttered and layered with horseradish chutney, raw radish slices, and cucumber slices. They're cut into dainty triangles are are usually a snack food, though other races view them as canapés served at high tea or parties. However, when I asked an old hearthwife on Betnikh about radish tea-sandwiches, I was threatened a beating because it was embarrassing, and to tusk off and find some mammoth. If you never hear from me again, you know who got me.

#the elder scrolls #tes #world building #Worldbuilding #Asks #long post

[sophrosyneadrift]

Soup Time: Pumpkin Chili

In honor of Halloween, today’s soup is pumpkin chili.

I understand that, to many, this may not seem appetizing. They did not suffer from a strange urge, in their youth, to put pumpkin in literally as many recipes as possible. NOT pumpkin spice -- pumpkin! Pumpkin bisque. Pumpkin blondies. Pumpkin zucchini muffins. And, today’s venture...pumpkin chili. 

(Yes, I DO have recipes for all of those other things. I have tried them, and others. My family has tried them, under duress. They have been pronounced varying amounts of edible. If asked nicely for my recipe for pumpkin zucchini muffins, arguably the most edible out of the lot besides this recipe, I will share.)

This recipe is one I ripped from a magazine one time and slowly changed until it was unrecognizable. It can be thrown into the crock pot once you sauté the base and forgotten until it’s time to shred the chicken, OR assembled in two parts -- cook the chili sans meat, then parboil chicken separately, shred, and add. It all depends on how much time you have, and whether you have a crock pot. 

Anyway...pumpkin chili, behind the cut:

- 2-3 tablespoons fat of your choice, for sautéing your fresh veggies. I’ve used butter, olive oil, and coconut oil at different times and found they all worked quite nicely. You could also use vegetable oil of course.

- 1 onion, chopped as finely as you like

- 1 sweet pepper, chopped. Red, yellow, or orange all look extremely nice and appropriately seasonal in this chili. You can also use a can of Rotel instead. Or both. I prefer both. 

- 1 jalapeno or other hot pepper of your choice, chopped. Or two, if you like a bite!

- 5-ish garlic cloves, minced, or a couple of good dollops of the stuff from the jar

- 2 cans black beans, rinsed & drained

- 15 oz can solid pack pumpkin

- 15 oz can diced tomatoes (yes, in ADDITION to the Rotel)

- three-ish cups chicken broth, or broth base/bouillon with appropriate amount of water. 

- spices: chili powder, cumin, oregano, salt. Red pepper if you don’t have two jalepenos but want a bite. I really do not measure spices but my general recommendation is to add about two parts chili powder to one generous part each cumin and oregano, and one scant part salt. My “parts” are usually regular teaspoons from the silverware drawer. Or I shake them straight out of the spice bottles and into the chili. This will tell you how much of an exact science this is, i.e. Not.

- and, finally: 4 - 6 chicken tenderloins, OR 2-3 chicken breasts, OR 3-ish cups of cooked chicken or turkey, chopped. You can use fresh or frozen. I have used canned chicken cubes when I couldn’t afford fresh or frozen meat, or that was all I had in the cupboard. The white meat tastes really good here, but you could definitely use a mix of white and dark. 

In a small-ish pan, whack whatever oil/fat you’re using for sauté purposes. Heat on medium-high until it’s hot enough that it’s kind of unpleasant to hold your hand near it, but NOT hot enough to turn the fat brown or make it bubble, bubble, boil, or trouble. 

Add onion and cook until it’s how you like onions cooked. I like to get mine almost caramelized and then add the peppers. If you don’t like onions cooked very much (@ my wife) then just add the onions and peppers at the same time. 

Cook peppers until tender, then add the garlic. If you’re using garlic out of the jar, watch for the popping of the oil it’s preserved in. It can cause some pretty nasty burns, speaking from personal experience.

Cook until garlic is golden-brown and toasty, then turn off the heat. 

From here you have two possible paths to take.

Crock pot method, suitable for multi-hour cooking: Scrape this base into a crock pot. You’re going to need at LEAST a five-quart-er, speaking from bitter experience, if you’re making the recipe in full. Add all other ingredients. If your meat is uncooked, cook on low or high, covered, until you can pull the meat apart pretty easily with a fork. If your meat is cooked, cook on low until chili is heated through and aromatic. Then, if you’re using whole tenderloins or breasts, you can take those out and shred them, then add back in. OR keep them in whole. I’m not here to be your mother. 

Soup pot method, suitable for quicker dinners: You can start the base in the bottom of a soup pot, if you don’t want to dirty two pans. Keep the heat on medium-high after the garlic is finished. Add all other ingredients, including, if you’re using cooked meat, your meat. I recommend adding your broth LAST, if you value your clothing. Heat through until nicely bubbly and aromatic, stirring regularly. 

If you are using the soup pot method but NOT using cooked meat, then my heavy recommendation is to parboil the chicken separately. Keep the chicken out and put it in a separate saucepan. Cover it with water. You can use broth instead, or a mixture of broth & water, if you have some more, OR you can whack some more broth base or bouillon in the water. Add a bay leaf, if you have one. Bring to a boil, then turn down to medium-high heat and let simmer until the chicken can be pulled apart fairly easily with a fork. Then turn the heat off, fish your chicken out, and either shred before adding or add them whole.

This recipe will make enough to feed rather more than four hungry people, but also tastes quite good as leftovers. It’s pretty easily halved. You can also freeze half of it and thaw on a weekend when you don’t want to make anything from scratch but really want to eat something warm. 

I’m told this is VERY good with sour cream and avocado. I can only speak to the avocado bc I’m not fond of sour cream. It’s also quite good ladled over rice. It would be good in a bread bowl. It’s good most ways. Just don’t burn your mouth trying to eat it too fast. 

Happy Halloween.

#the wonderful world of food #soup season #soup #chili

[lets-amal]

How To Lose 10 Pounds In A Month

So you want to lose 10 pounds in a month. Fast weight loss isn’t always the best strategy, but we know that sometimes you have a deadline, such as a wedding or vacation, that inspires you to get after it.If you need guidance on the nutrition front, we’ve got you: This menu of quick, energy-packed dishes can help you lose weight-the healthy and happy way-in just one month. Simply choose from the meals and snacks below to customize your “lose 10 pounds in a month” diet plan for a total of 1,500 calories a day.

Click here to get my recommended weightloss method

Psst…coffee alone doesn’t count as a healthy breakfast. Instead, choose one of the satisfying and easy recipes below.Makes 4 small pancakes (2 servings).

1/4 cup steel-cut oats

1/3 cup skim milk

1/4 cup grated apple

1 egg, beaten

2 teaspoons wheat germ

1/8 teaspoon cinnamon

1/4 cup plus 2 tablespoons whole-grain pancake mix

2 teaspoons canola oil

1/3 cup Greek yogurt

1 teaspoon brown sugar

In a medium bowl, combine oats and skim milk and let stand 5 minutes. Add apple and egg.

In small bowl, mix together wheat germ, cinnamon, and pancake mix. Slowly add dry ingredients to oat mixture.

In a medium skillet, heat canola oil over medium heat. Add 1/4 of the batter and cook, flipping once, until pancake is lightly browned on both sides; Repeat. Serve with Greek yogurt mixed with brown sugar.

1 whole-wheat English muffin

1 slice lean uncured ham

1 egg, scrambled

1 tablespoon shredded American cheese

Salt and black pepper, to taste

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1/2 cup chopped melon

4 slices whole-grain bread, toasted

2 cups sliced mushrooms

1/3 cup chopped red bell pepper

1/4 cup minced onion

4 cups baby spinach

8 eggs

1 cup skim milk

2 tablespoons Parmesan

Salt and pepper, to taste

Preheat oven to 450 degrees.

Mist the bottom of a small baking dish with nonstick cooking spray; place bread on bottom.

Mist a large skillet with nonstick spray; add mushrooms, pepper, and onion; saute 5 minutes. Add 4 cups baby spinach and saute 1 minute.

Beat eggs with milk and pour over bread. Top with sauteed vegetables and 2 tablespoons Parmesan; season with salt and black pepper.

Bake for 15 minutes or until egg is fully cooked. (Can refrigerate up to 24 hours before cooking, adding Parmesan just before baking.)

Click here to get Nutrition Guide, Meal Planner

1/4 cup oats

1/2 cup chopped pear

2 tablespoons ground flaxseeds

dash ground ginger

2 teaspoons honey

Bring 1/2 to 3/4 cup water to a boil; add oats and pear.

Reduce heat and cook oats according to package directions. Top with ground flaxseeds, ground ginger, and honey.

1/4 cup sweet potato, grated

1/4 cup red bliss potato, grated

1/4 cup zucchini, grated

1 egg white

1 tablespoon flour

salt, to taste

cayenne, to taste

nutmeg, to taste

1 teaspoon canola oil

Cook apple-chicken sausage according to package directions.

Mix sweet potato, Red Bliss potato, and zucchini together and pat with paper towel to absorb moisture.

Add 1 egg white and 1 tablespoon flour; season to taste with salt, cayenne, and nutmeg. Form into a patty and cook with 1 teaspoon canola oil over medium heat until browned on each side. Serve with 1/2 pink grapefruit.

Cook cellophane noodles or angel hair pasta. With 1 minute cooking time remaining, add red bell pepper, carrot, and sugar snap peas. Remove noodles and vegetables from pot; set pasta aside and rinse vegetables with cold water.

Add shrimp to pot; simmer 3 minutes, drain.

Whisk together peanut butter, rice vinegar, brown sugar, lime juice, sesame oil, red pepper flakes, and sea salt. Toss noodles, vegetables, and shrimp with sprouts, scallion, and cilantro. Drizzle with dressing.

Click here to get over 60 recipes for a happy body and mind

1 veggie burger .

1 tablespoon minced onion

1/2 teaspoon cumin

1/4 teaspoon chili powder

1/4 teaspoon salt

low-sodium chicken stock

1/4 cup brown rice

1/4 cup canned black beans, rinsed and drained

1/4 cup thawed frozen corn

1 tablespoon diced avocado

3 tablespoons salsa

Cook veggie burger according to package directions; cut into bite-size pieces and set aside.

Add onion, cumin, chili powder, and salt to low-sodium chicken stock and use it in place of water to cook brown rice according to package directions.

Mix cooked rice with black beans and frozen corn. Top with chopped veggie burger, diced avocado, and salsa.

Chunky Vegetable Salad with Lemon-Cumin Vinaigrette

Mix together chickpeas, kidney beans, carrot, jicama, apple, red bell pepper, celery, cucumber, and pumpkin seeds.

Whisk together lemon juice, olive oil, red wine vinegar, cumin, sugar, and salt; drizzle over salad. Serve with pineapple.

1/2 Red Delicious apple, cut into bite-size pieces

1 celery stalk, chopped

1 tablespoon raisins

5 walnuts, chopped

1/4 cup shredded carrot

1 ounce chicken breast, cooked

1 tablespoon poppy seed dressing

1 8-inch whole-grain wrap

1/4 cup mayonnaise

1 tablespoon cilantro

1 tablespoon chopped scallion

1 tablespoon chipotle chilies in adobo

1 tablespoon lime juice

1/2 tablespoon chipotle mayo

2 slices whole-grain bread

3 ounces smoked turkey

1 slice cheddar cheese

4 slices cucumber

1 cup shredded romaine lettuce

Blend together mayonnaise with cilantro, scallion, chipotle chilies in adobo, and lime juice.

Spread chipotle mayo on bread. Top 1 slice with turkey, cheddar cheese, cucumber, and romaine lettuce. Top with remaining bread slice.

Starbucks Tomato and Mozzarella Sandwich (350 calories)

Quiznos Chipotle Turkey Sammie (400 calories)

Chick-fil-A Chargrilled Chicken Sandwich and a large fruit cup (400 calories)

P.F. Chang’s Stir-Fried Buddha’s Feast (380 calories)

Choose one of these DIY dinners to end your day right.

Mix flour with salt and black pepper. Butterfly chicken breast and dredge both sides in flour mixture.

Heat canola oil in large skillet over medium heat; saute garlic clove and onion 1 minute.

Add mushrooms and cook 5 minutes. Push mushrooms to side of pan and add chicken; sear 2 to 3 minutes a side and then add marsala wine.

Reduce heat and let wine reduce by half; half-and-half and reduce by half. Serve with roasted new potatoes and green beans mixed with butter and season with salt and black pepper to taste.

2 teaspoon olive oil

1 garlic clove, chopped

1/4 cup red wine

Salt and black pepper, to taste

1 4-ounce skirt steak

1 medium eggplant, peeled and cubed

1/3 cup minced onion

1/2 cup chopped tomato

1 tablespoon feta

1 tablespoon mint

1 tablespoon parsley

Preheat oven to 350 degrees.

Whisk together 1 teaspoon olive oil, garlic, red wine, and salt and black pepper to taste.

Pour mixture over steak; marinate 20 minutes.

Sprinkle eggplant with 1 teaspoon salt, place in a paper towel-lined colander and let sit.

Cook steak in a hot oiled skillet 2 minutes per side. Bake for 10 minutes.

Press a paper towel over eggplant. Saute in 1 teaspoon olive oil until golden; add onion and cook 2 minutes. Add chopped tomato and cook 2 minutes; season with salt and black pepper. Remove from heat; add feta, mint, and parsley.

Pasta with Ricotta-Stuffed Mustard Greens

4 medium mustard green (or Swiss chard) leaves

1/2 cup nonfat ricotta

1/4 cup corn

1/4 cup diced red bell pepper

black pepper, to taste

3/4 cup marinara sauce

1 cup cooked whole wheat pasta

Preheat oven to 350 degrees.

Cook mustard green (or Swiss chard) leaves in boiling salted water 1 minute until wilted and tender; remove thick stem at bottom of each leaf.

Mix together ricotta with corn and red bell pepper; season to taste with black pepper.

Divide ricotta filling among the mustard green leaves and roll each one, tucking the sides in so that the filling won’t seep out. Place stuffed leaves in a small baking dish and top with marinara sauce.

Bake for 20 minutes. Serve over whole wheat pasta.

Preheat oven to 375 degrees.

Drizzle one tilapia with lime juice and season with cayenne and salt. Bake for 20 minutes.

To make the sauce: Mix together Greek yogurt, mayonnaise, juice of 1 lime, lime zest, Tabasco Chipotle Pepper Sauce, and a dash of salt.

Toast tortillas in a toaster oven and top each with 3 ounces tilapia; 2 tablespoons thawed frozen corn; 2 tablespoons canned black beans, rinsed and drained; 1/2 cup shredded cabbage; 1/4 cup diced tomatoes; and 2 tablespoons chipotle-lime sauce.

Mix together olive oil, 1 mustard, red wine vinegar, sugar, salt, and black pepper.

Toss 2 tablespoons dressing with cabbage-and-carrot slaw. Top with chicken, avocado, blue cheese, bacon, and tomatoes. Serve with whole-grain crackers.

Panera Bread Asian Sesame Salad with Chicken and a bowl of 10-Vegetable Soup (510 calories)

KFC Grilled Chicken Breast, mashed potatoes with gravy, green beans, and a large corn on the cob (490 calories)

Chili’s Guiltless Mango-Chile Chicken (490 calories)

Olive Garden Shrimp Scampi Dinner (510 calories)

Each snack of these craving-busting lose 10 pounds in a month diet plan snacks contain about 150 calories; eat two a day.

NuGo Foods Banana Walnut Flavor & Fiber bar and a sparkling water

1 cup applesauce with 2 graham cracker halves

Smoothie, made with 2/3 cup Greek yogurt blended with 3/4 cup frozen strawberries and 1/3 cup milk

1 small mango, sliced and sprinkled with cayenne and lime juice to taste, and 2 gingersnaps

2 tablespoons guacamole with 8 whole-wheat pita chips

3/4 ounce cheddar cheese and a small apple

1/2 cup cooked shelled edamame with 1 teaspoon olive oil and a sprinkle sea salt

1 ounce whole-grain pretzels with 2 tablespoons tzatziki

#lose weight #the losers club #lose fat #Lose #weight loss #weighttraining #ketoweightloss #weight mention #weight gain #weightweight #girl #softcore #so cute #USA #sanrio #healthy fats #healthy family #health & fitness #helthyfood #healthy fat #health #sporty girl #Sports #gam #game #gamer #gamerboy #gaming #hostigamiento #garden