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besttoastterovens · 4 years

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I've Tested Closly Every Toaster Oven on the Market

We independently pick these products - if you buy from one of our links, we might make a compensation.

There are two main kinds of house cooks out there: those who count on toaster ovens and also those that don't. A tremendous pop-up best toaster oven is excellent for quickly making toast, but in my expert point of view (I invested more than 30 years testing and also reporting on all things kitchen for the Good Housekeeping Institute). I think the multi ways of a toaster oven are hard to beat. Along with making tuna melts and also pizza bagels, and even heating up frozen nuggets and fish sticks, you can also utilize an excellent toaster to make baked veggies as well as poultry, cook an apple crumb cake, or broil teriyaki salmon.

How can you make sure you obtain an excellent best toaster ovens? You pick one from this checklist!

The Best Toaster Oven: Cuisinart Chef's Convection Toaster Oven.

This spiffy-looking toaster oven might transform your life if you have the space for it (and also the budget plan permits). In addition to being toasters, you can lock, it can roast a chicken in merely 45 mins, cook two cake layers at the same time, as well as broil fish equally as well as that high oven that you have to bend down to utilize. It has an LCD display, where you can choose preprogrammed setups for a selection of foods (practical if you're never ever relatively sure what temperature level or for how much time to roast your sprouts or bake your pizza!).

This toaster fits a nine × 13-inch frying pan for making a broad set of brownies or a lasagna. If you like, you can establish the oven to cook mac and cheese covered dish at a modest temperature and then instantly amp up the warmth to brownish the crumb topping at the end. During cooking, the continuing to be time is shown on the screen, so you know the number of mins is left, as well as a bright oven light makes it easy to see just how your food's proceeding. For your cash, you likewise obtain a heavy-duty broiling pan and a pizza stone plus a guidebook with dishes that you'd actually intend to prepare.

Consultation: "We actually used this toaster oven in Alton Brown's examination cooking area when I helped him," claims Meghan Splawn, our associate food editor. "Alton utilizes the most effective, so it's not shocking that this was Sharon's top pick. It heats up equally-- even more even than some actual ovens - and also, truly, can do anything an oven can do.".

The Best Toaster Oven for Small Kitchens space: Breville Mini -Smart Oven.

Think of this as the Tiffany box of best toaster ovens: luxury in a stunning, tiny package. This is the one I have in my New York City apartment or condo, and I utilize it each time I prepare for every little thing from roast asparagus to baked ziti. I can not remember the last time I broiled anything in the full-size broiler. There are predetermined programs for the salute, so I never ever provide a thought to how much time I'm establishing and can see the minutes count down when I'm restless for my early morning bagel. With the mini, you get a durable broiling frying pan.

Second opinions: "We were talented the Breville for our wedding celebration, and also while it's definitely a little glamorous, it's without a doubt the best toaster oven I've ever utilized (and I've utilized fairly a great deal!). Our routine oven takes permanently to pre-heat, so it's such a huge time-saver when we wish to cook two items of fish or roast a percentage of vegetables. Plus, the toast setup gets it ideal each and every single time," states Sheela Prakash, senior contributing food editor.

The Best Budget Toaster Oven: Hamilton Beach Easy Reach Oven with Convection.

Buy Hamilton Beach Easy Reach Oven with Convection, $73.

If price, ease, as well as results, are super vital to you as well as you're not searching for a statement piece for your kitchen counter, this is the best toaster oven for you. Not just does the Hamilton Beach brown bread entirely, it's likewise nearly as fast as a pop-up model. It will undoubtedly roast up a batch of garlicky potatoes or herbed poultry legs equally as well as a regular oven, although it can't fit a whole chicken.

It's called "Easy Reach" because the door rolls back, removing any possibility you'll singe a hand on the hot door when you're putting food in or taking it out; it also maximizes room in the front of the oven when you take the pan out. And again, when you're on a cleansing spree, you can get rid of the door and also clean off those persistent splatters in the sink. You will not discover fancy digital controls below, as well as the baking frying pan that's consisted of, is constructed from lightweight, lightweight, lightweight aluminum.

Consultation: "The roll-up door is AWESOME. It clears so much space on my counter. I can actually place my plate down in front of the toaster as well as fetch my products without burning my knuckles on a hot door," states one reviewer.

The Very Best Toaster Oven That's Also an Air Fryer: Black + Decker Large Capacity Air Fryer Toaster Oven.

Get Black + Decker Large Capacity Air Fry Toaster Oven, $79 in the house Depot.

If you have restricted counter space in your cooking area (or wish to reduce mess) yet are craving an air fryer, this multitasking appliance is the remedy to your problems. Along with an oven rack for toasting and cooking, the Black + Decker features a big air frying basket that can stand up to 3 pounds of chicken pieces or a whole bag of French fries. Make sure to likewise pick up an air fryer cookbook due to the fact that the usage, as well as care details, does not include any air frying guidance.

Second opinion: "I used this lately at a pal's house; we put it on the air fryer set up as well as threw in half a bag of wonderful potato fries," says Lisa Freedman, way of the living director. "They came out incredibly crunchy. While air fryers are not THAT different from countertop convection ovens (see: How Do Air Fryers Work?), the cable basket in this toaster truly makes a distinction.".

Why You Should Trust Our Gear Pro.

For more than 30 years, I supervised testing as well as reporting on everything from wooden spoons to the connected fridge at the Good Housekeeping Institute. I've strolled the floors of every trade show as well as check out every brand-new item release for longer than a lot of digital magazines have actually existed!

My street cred? I also worked as a chef in New York City restaurants for seven years.

I've evaluated, utilized, and played with nearly every item of kitchen area gear (consisting of a toaster) ahead on the marketplace for several years. When it concerns equipment, it takes a great deal to impress me, and also I recognize what actually functions.

Chosen by a Pro. Checked by Real Home Cooks.

I've tested what feels like every toaster on the marketplace (at all the rate points, low to high!), and also, these are my all-time faves. You do not have to take my word as well as my name alone, either. Kitchen editors - a unique hybrid of experts as well as home chefs, that develop as well as check fantastic dishes in whole house cooking areas - and actual Amazon consumers weighed in on several of these choices also, testing my faves in the context of their real home cooking.

When it comes to cooking area equipment, what matters is that it works for a house chef-- not just that a cook endorses it, or that it passed some high-flying bar in a clean and sterile test cooking area. You want gear that is, above all, useful, resilient, as well as conscious of actual chefs, real cooking areas, as well as real budget plans.

#best toaster oven #best toaster ovens #breville toaster ovens #toaster ovens #bread toaster ovens #bread #pizza #burger #chicken fry #air fryer #best air fryer

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ketoeasyrecipes · 4 years

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healthy dinner recipes

Looking For Healthy Dinner Recipes?

These are the best healthy dinner recipes thoughts that our perusers return to over and over for delicious and nutritious recipes. For quite a long time, we've been composing healthy dinner recipes here on A Easyrecipes.info. Because: if you’re going to the trouble of eating dinner, why not make both delicious and nourishing? This is the energy that energizes us without fail, creating recipes that you'll love to prepare for your loved ones. I needed to make an assortment of a portion of the recipes that have gotten overwhelming applause from our perusers and supporters for being good, however healthy dinner thoughts. What's our meaning of healthy? I don't follow any diet plan explicitly. How we eat by and large follows the Mediterranean diet: parcels and heaps of vegetables and natural products, entire grains, and healthy fats like olive oil. Our concept of health is less about carbohydrate contents and progressively about supplements and a variety of veggies. Did I notice bunches of and loads of vegetables? Huge numbers of the recipes you'll discover here are vegetarian or vegan; however, they taste so delicious you don't feel like you're doing any penances. We trust you'll appreciate these healthy dinner recipes as much as we do!

And now, our best healthy dinner recipes!

healthy dinner recipes

1. Best Grilled Shrimp Foil Packets Recipe

Try these easy & delicious Grilled Shrimp Foil Packets from Easyrecipes.info at your next BBQ!

healthy dinner recipes

INGREDIENTS

1 1/2 lb. large shrimp, peeled and deveined

2 cloves garlic, minced

2 smoked andouille sausages, thinly sliced

2 ears corn, each cut crosswise into 4 pieces

1 lb. red bliss potatoes, chopped into 1-in pieces

2 tbsp. extra-virgin olive oil

1 tbsp. Old Bay seasoning

Kosher salt

Freshly ground black pepper

2 tbsp. freshly chopped parsley

1 lemon, sliced into thin wedges

4 tbsp. butter

DIRECTIONS

Preheat grill over high heat, or preheat oven to 425°. Cut 4 sheets of foil about 12 inches long. Divide shrimp, garlic, sausage, corn, and potatoes evenly over the foil sheets. Drizzle with oil, then add Old Bay seasoning and season to taste with salt and pepper. Toss gently to combine. Top each mixture with parsley, lemon and a tablespoon of butter each.

Fold foil packets crosswise over the shrimp boil mixture to completely cover the food. Roll top and bottom edges to seal them closed.

Place foil packets on grill and cook until just cooked through, about 15 to 20 minutes (or transfer to oven and bake for 20 minutes).

NOTES

Also try this 14 Healthy Recipes to Lose Weight

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healthy dinner recipes

2. Chicken and Avocado Burritos

Burritos stuffed with juicy chicken, cool and creamy avocado, oozy gooey melted cheese, spicy salsa verde and sour cream!

healthy dinner recipes

INGREDIENTS

4 burrito sized tortillas (corn tortillas for gluten-free), warmed

1 pound cooked chicken, sliced or shredded

1 large avocado, diced

1 cup Monterey Jack cheese, shredded

1/4 cup salsa verde

1/4 cup sour cream or greek yogurt

2 tablespoons cilantro, chopped

DIRECTIONS

Assemble the burritos, optionally toast, and enjoy!

Option: Use taco lime grilled chicken, cilantro lime grilled chicken or tequila lime grilled chicken instead of plain chicken.

NOTES

Also try this 14 Simple Meal Plan to Lose Weight

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healthy dinner recipes

3. Easy Crockpot Buffalo Chicken Sandwiches (4 Ingredients!)

Looking for easy crockpot chicken recipes? This shredded buffalo chicken is made with just 4 simple ingredients! It's so dang good in a hoagie roll, or even on a salad if you're keeping it low carb. Cook it on high or low in your slow cooker, and enjoy it for lunch or dinner recipe.

healthy dinner recipes

INGREDIENTS

3-4 large chicken breasts (about 1.5 pounds)

1 (12oz) bottle of Frank's Buffalo Wing Sauce

1/2 packet ranch seasoning mix (about 2 tbsp)

2 tbsp butter

hoagie rolls for serving

DIRECTIONS

Spray your slow cooker with non-stick cooking spray. Place the chicken, buffalo sauce, and ranch seasoning mix in, and cook on LOW for 4-5 hours or high for about 3 hours.

Once the chicken is fully cooked, use a couple of forks to shred the meat (I find it easiest to place the chicken on a cutting board to shred, and then put it back into the crockpot with the juices).

Once shredded, add 2 tbsp of butter to the crockpot and allow it to melt; stir to combine.

That's it! I find it best served on hoagie rolls drizzled with a little ranch dressing. You can also serve with blue cheese crumbles or coleslaw.

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healthy dinner recipes

4. Oven Baked Chicken Parmesan

This delicious Oven Baked Chicken Parmesan recipe is easy and doesn't require any frying. Because this chicken Parmesan is baked, it is healthy, quick and easy! Make this crispy baked Parmesan crusted chicken for dinner tonight in about thirty minutes!

Healthy Dinner Recipes

INGREDIENTS

2 tablespoons olive oil

2 chicken breasts About 1 pound of chicken total

1 egg

1 cup panko bread crumbs

1/2 cup parmesan cheese fresh grated

1 teaspoon dried oregano

1/2 teaspoon garlic powder

1 teaspoon kosher salt

1/2 teaspoon black pepper

1 cup marinara sauce

1 ½ cups shredded mozzarella

2 tablespoon minced parsley optional, for garnish

DIRECTIONS

Line a baking sheet with foil, brush foil with olive oil. Adjust oven rack so that is in the second from the top space. Preheat the oven to 400°F.

Cut the chicken breasts in half and pound to even thickness: Cut through the middle of the chicken breast as if you are going to butterfly it (cutting it open like a book), but cut all the way through to make two equal sized pieces.

After cutting the chicken breasts in half, place them in a gallon sized zip top bag in an even layer, seal it, then pound them to an even thickness using a meat pounder or a rolling pin. You can also place the chicken breasts between two layers of cling wrap instead of a zip top bag if you prefer.

Pat the chicken breasts dry with a paper towel, then season with salt and pepper.

In one shallow dish, mix together panko bread crumbs, grated parmesan cheese, salt, pepper, garlic powder, oregano, and black pepper.

In another shallow dish, whisk one egg.

Dip one chicken breast into the egg, then into the bread crumb mixture. Ensure chicken breast is fully coated in the crumb mixture, and gently press with your hand do help the crumbs stick to the chicken. Place chicken breast on prepared baking sheet, repeat with remaining pieces of chicken.

Place baking sheet in oven on the second from the top rack. Bake for 15 minutes, or until cooked through.

Flip chicken, pour 1/4 cup of marinara sauce over each piece of chicken, then top with cheese. Place back in the oven. Turn on the broiler. Broil for 2-4 minutes, until cheese is melted and bubbly and edges of chicken are browning.

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healthy dinner recipes

5. Whole30 Steak Bites with Sweet Potatoes and Peppers

This recipe for Whole30 steak bites is packed with tons of flavor and huge pops of vitamins thanks to colorful sweet potatoes and bell peppers. It's an easy, approachable weeknight dinner recipe that's ready in under 45 minutes.

healthy dinner recipes

INGREDIENTS

1 large sweet potato (about 12 ounces), diced into 1" pieces

1 tsp sea or kosher salt

1 lb flat iron steak, diced into 1" pieces

3 tbsp olive oil, divided

2 cloves garlic, minced

2 bell peppers, seeded and diced into 1" pieces

4 green onions, thinly sliced

2 tbsp coconut aminos

2 tsp cracked black pepper

2 tbsp fresh chopped cilantro

DIRECTIONS

Place the diced sweet potatoes into a microwave safe bowl, then sprinkle with 1 teaspoon salt. Cover with a plate and microwave on high until just barely tender, 4-6 minutes. Stir once halfway through. The potatoes are ready when you can piece one with the tip of a knife and meet just a bit of resistance. Take care not to overcook at this stage or they'll turn out mushy later.

Heat a 12” skillet over high heat. Add 2 tablespoons olive oil and heat until shimmering. Add the steak in a single layer. Cook, turning every two minutes, until the pieces are browned and the center is medium, about 10 minutes. Remove the steak from the skillet using a slotted spoon and set aside onto a plate.

Add the third tablespoon olive oil to the skillet. Add the sweet potatoes, toss to coat in the fat and cook until browned, stirring occasionally, until browned, 3-4 minutes.

Make a well in the center of the pan and add the garlic. Sautee, stirring occasionally, until fragrant, about 1 minute.

Add the bell pepper and scallions and toss with the potatoes. Sautee, stirring occasionally, until the peppers are bite tender, 3-4 minutes.

Add the steak and juices back to the pan along with the coconut aminos. Toss all ingredients and cook an additional 1- 2 minutes until the liquid has evaporated.

Add the pepper and cilantro, toss, and remove from heat. Portion onto plates, top with additional fresh cilantro if desired, and serve immediately.

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healthy dinner recipes

6. Chicken Avocado Salad Roll Ups

Chicken Avocado Salad Roll Ups are great appetizers for a party, healthy lunch for kids or light and easy dinner for whole family.

healthy dinner recipes

INGREDIENTS

2 cups shredded chicken

1 ripe avocado- mashed

2–4 tablespoons plain Greek yogurt (start with 2 and add more if the salad seems to dry)

1 ½–2 tablespoons lime juice

2 tablespoons finely diced red onion

2 green onion-sliced

Freshly ground black pepper- to taste

¼ teaspoon salt (or more to taste)

½ teaspoon garlic powder

1 ½ tablespoon fresh cilantro or parsley- chopped

½ cup shredded Cheddar cheese

5–6 Tortillas (8 or 10 inch diameter)

DIRECTIONS

NOTES: I had enough filling for 5 tortillas (10 inch diameter). You can use 6 (8 inch) tortillas.

In a large bowl combine all ingredients for Chicken Avocado salad. Stir until evenly blended.

Spread the mixture over tortilla and roll up tightly. Repeat with remaining salad.

Slice with serrated knife into ½ inch slices. You can slice them immediately or refrigerate until firm (about 30 mins). It’s easier to slice when chilled.

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healthy dinner recipes

7. Spicy Shrimp Tacos with Avocado Crema

These Spicy Shrimp Tacos are marinated in delicious spices and sit on top of a homemade slaw with an avocado crema perfect for taco tuesday or any day of the week!

healthy dinner recipes

INGREDIENTS

Shrimp Marinade

1lb shrimp, uncooked, peeled, deveined, tails removed

1 tsp dark chili powder

1 tsp smoked paprika

1/2 tsp ground cumin

1/2 tsp dried oregano

1 tsp garlic minced, (or 1/2 tsp garlic powder)

1/2 tsp red pepper flakes

1/2 tsp kosher salt

Juice of 1 lime (about 2 tbsp)

3 tbsp avocado oil

Taco Elements

1 cup shredded green cabbage

1 cup shredded purple cabbage

8–10 small flour or corn tortillas, lightly toasted

Garnish:

Fresh cilantro

Lime wedges

Avocado Crema

1 medium avocado, seed removed and flesh scooped out

1/2 cup cilantro

1 jalapeño, seeds removed

3 cloves of garlic, peeled

2 limes, juiced (3 tbsp)

1/2 cup plain greek yogurt

3 tbsp avocado oil

3 tbsp water

1/2 tsp kosher salt

DIRECTIONS

In a small bowl, whisk together the marinade ingredients: 3 tbsp avocado oil, lime juice, chili powder, smoked paprika, cumin, oregano, garlic, red pepper flakes, and kosher salt. Add in prepped shrimp, stir to coat all the shrimp with marinade. Place in refrigerator and marinate for minimum 30 minutes.

While the shrimp is marinating, in a food processor add the avocado crema ingredients: avocado, cilantro, jalapeño, garlic, lime juice, yogurt, olive oil, water and kosher salt. Pulse until all the ingredients are smooth. If the consistency is too thick, add another tbsp of water. Set aside.

Using a mandoline or knife, shred the cabbages. Place in a small bowl, add a few spoons of the crema and toss to combine. Save the rest of the crema to drizzle over the tacos at the end.

You can either cook the shrimp in a cast iron skillet or grill them.

Grill method: Skewer the shrimp on either soaked bamboo or metal skewers. Preheat the grill. Over medium direct heat, cook the shrimp for 5-7 minutes, flipping them midway through. You want the outside slightly charred and pink, with the inside white.

Cast iron method: In a seasoned cast iron skillet over medium/high heat, give each shrimp a good shake (to get rid of some excess marinade) and add it to the pan. Cook the shrimp for 5-7 minutes flipping halfway through. You are looking for the same preparedness as above.

Assemble the tacos: Place the tortilla down, add a few spoons of the cabbage slaw, add a few shrimps, drizzle avocado crema over the top, garnish with fresh cilantro, serve with lime wedges!

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healthy dinner recipes

8. Healthy Baked Eggplant Parmesan

Make a healthy baked eggplant parmesan with crispy almond flour-coated eggplant slices that are baked — no frying or bread crumbs needed!

healthy dinner recipes

INGREDIENTS

2 medium eggplants, sliced into 1/2” thick rounds

2 large eggs

1 cup almond flour*

1 cup freshly grated Parmesan, divided*

2 teaspoons Italian seasoning

1/2 teaspoon sea salt

Freshly ground black pepper

Cooking spray

1 24 oz jar (3 cups) marinara sauce

2 cups shredded mozzarella*

1/3 cups thinly sliced basil

DIRECTIONS

Preheat oven to 425°F. Line two large baking sheets with parchment paper and coat with cooking spray. In a shallow bowl, whisk together almond flour, 1/2 cup Parmesan, Italian seasoning and ½ teaspoon sea salt. Season with salt and pepper.

In another shallow bowl, whisk eggs with 2 Tablespoons water and season with salt and pepper.

Dip an eggplant slice into the egg wash, then sprinkle the almond flour parmesan mixture over each side of the eggplant slice. Place on baking sheet. Repeat to coat all eggplant slices. Spray tops lightly with cooking spray.

Bake until soft inside, and golden and crisp on the outside, about 30 minutes, flipping around the 15 minute mark.

In a large baking dish, add 1 cup of marinara and spread evenly. Add an even layer of baked eggplant slices. Add another 1 cup of sauce. Sprinkle with 1 cup mozzarella, ¼ cup of the remaining Parmesan and 1/4 cup fresh basil. Top with another layer of baked eggplant slices and spread on 1 cup of sauce. Top with 1 cup of mozzarella cheese, ¼ cup parmesan and remaining fresh basil.

Bake, uncovered, until top is bubbly and golden, about 15 to 20 minutes.

NOTES

If you have a nut allergy, feel free to use 1 cup of bread crumbs instead of the almond flour.

If you want to keep this dairy-free, use dairy-free cheese options.

Inspired by Eating Well Magazine.

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healthy dinner recipes

9. Pineapple Chicken and Rice

Pineapple Chicken and Rice Dinner Recipe. Tender chicken cooked in a sweet pineapple honey Dijon sauce and served over rice.

healthy dinner recipes

INGREDIENTS

1 and half pounds boneless chicken breasts

1 teaspoon dried thyme

1/2 teaspoon salt

1/8 teaspoon pepper

1 tablespoon vegetable oil

1 can 20 oz. sliced pineapple save the juice for the sauce

1 tablespoon cornstarch

1/4 cup Dijon mustard

1/4 cup honey

2 garlic cloves minced

4 servings of cooked rice.

DIRECTIONS

Season chicken with thyme, salt and pepper.

Over medium heat brown the chicken in the vegetable oil.

Drain pineapple slices and reserve the juice.

Combine cornstarch and 2 oz. of the pineapple juice and set aside.

In a separate bowl combine remaining juice with mustard, honey, and garlic.

Add dijon mixture to the pan, reduce heat and cover.

Allow to simmer for 15 minutes.

Remove chicken from the pan.

Stir the cornstarch mixture and add to the pan and bring to a boil.

Stir for 2 minutes.

Reduce heat and return chicken to the pan. Flip chicken in the pan to get it nice and coated with the sauce.

Add pineapple slices to pan (on top of chicken and around the chicken) cover for 2-3 minutes to allow pineapple to heat through.

Serve over rice.

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healthy dinner recipes

10. Stuffed Pepper Casserole

This Stuffed Pepper Casserole has all the delicious flavors of regular stuffed peppers but turned inside out and made in one pan, keeping the mess to a minimum!

Healthy Dinner Recipes

INGREDIENTS

1 lb ground beef

1 green pepper diced

1 red pepper diced

1 medium onion diced

1 tsp oregano

Salt & pepper

3 cloves garlic minced

2 cups beef broth

1 15 oz can diced tomatoes (petite for regular)

1 8 oz can tomato sauce

1 Tbs balsamic vinegar

1 cup long grain white rice

1-2 cups Colby Monterey Jack cheese

DIRECTIONS

In high sided pan add your ground beef, peppers, onion, oregano, salt and pepper and cook until beef is no longer pink and vegetables are tender.

Add in garlic and cook until aromatic, about 1 minutes.

Add in your beef broth, tomatoes, tomato sauce and balsamic vinegar, stir to combine then bring to a boil.

Add in your rice and stir to combine, cover and simmer for 20-25 minutes until rice is tender and juices are mainly soaked up.

Remove from heat and stir in 1 cup cheese.

Top with remaining cheese and place cover back on to melt.

Serve with chopped parsley if desired.

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healthy dinner recipes

11. Spinach Lasagna Roll Recipe

These EASY Spinach Lasagna Roll ups are totally delicious, perfect for entertaining or serving for weeknight meals. Freezer friendly.

healthy dinner recipes

INGREDIENTS

2 cups homemade marinara sauce, plus more for serving

9 uncooked lasagna noodles, wheat or gluten-free

10 oz package frozen chopped spinach, thawed and squeezed well

15 oz part skim ricotta cheese, I like Polly-o

1/2 cup grated Parmesan cheese

1 large egg

kosher salt and fresh pepper

9 tbsp about 3 oz part skim mozzarella cheese, shredded

DIRECTIONS

Preheat oven to 350°F. Ladle about 1 cup sauce on the bottom of a 9 x 12 baking dish.

Cook noodles according to package directions, then drain.

Combine spinach, ricotta, Parmesan, egg, 1/2 teaspoon salt and black pepper in a medium bowl and mix.

Place a piece of wax paper on the counter and lay out lasagna noodles. Make sure noodles are dry. Take 1/3 cup of ricotta mixture and spread evenly over noodle. Roll carefully and place seam side down onto the baking dish. Repeat with remaining noodles.

Ladle remaining sauce over the noodles and top each one with 1 tbsp mozzarella cheese. Put foil over baking dish and bake for 40 minutes, or until cheese melts. Makes 9 rolls.

To serve, ladle a little sauce on the plate and top with lasagna roll.

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healthy dinner recipes

12. Crispy Garlic Parmesan Brussels Sprouts

Easy-to-make roasted brussels sprouts that will win anyone over. Even the little ones! This recipe comes together in under 30 minutes and is FULL of amazing flavor!

healthy dinner recipes

INGREDIENTS

1 1/2 lbs brussles sproouts, (ends trimmed and sliced in half)

2 tbsp unsalted butter, (melted)

2 tbsp olive oil

1/2 tsp salt, (more or less - to taste)

1/4 tsp pepper, (more or less to taste)

1 tsp garlic powder

1/2 tsp onion powder

1/3 cup panko breadcrumbs, (or regular breadcrumbs)

1/4 cup grated parmesan cheese

DIRECTIONS

Preheat oven to 400 degrees F. Spray a baking sheet with nonstick spray.

Trim the ends off of the brussels sprouts. If you have a mixture of large and small brussels sprouts, slice the larger ones in half or quarters. Keep the small brussels sprouts intact.

If using all small brussels sprouts, slice in half or keep whole. I prefer mine sliced in half if they are not too small to get a nice crisp edge when they roast cut-side down.

To a large bowl, combine the melted butter, olive oil, salt, pepper, garlic powder, and onion powder. Stir to fully combine. Add in the brussels sprouts and gently toss to thoroughly combine with the butter mixture.

Next, add in the panko and parmesan cheese. Toss gently to combine.

Transfer the brussels sprouts to the prepared baking sheet, making sure to create a single, spaced out layer. Arrange any sliced sprouts cut-side down.

If you have any leftover breadcrumb/cheese mixture, simply sprinkle overtop of the sprouts and press down slightly to help it stick.

Bake 15-20 minutes or until sprouts are fork-tender and lightly browned. Check at 15 minutes. Roasting time will vary based on the size of the sprouts. It's important to keep an eye on them to avoid burning.

Best served right out of the oven. Garnish with additional parmesan cheese, if desired.

NOTES

BAKE TIME: Please keep in mind that roasting time will vary depending on how large OR small the brussels sprouts are. The bake time listed above (15-20 minutes) is based on 1.5 lbs of smaller brussels sprouts. Check at 18-20 minutes for larger brussels sprouts and go from there.The sprouts should be lightly browned, crisp, and fork-tender when done. It's very easy to overcook them, so keep an eye on them.

MAKE AHEAD? I do not recommend making these ahead of time. They are best served freshly roasted out of the oven. Leftovers will soften as they sit and will be difficult to crisp up again without overcooking them.

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healthy dinner recipes

13. Asian Chicken Lettuce Wraps

Looking for an easy Asian chicken recipe? This P.F. Chang lettuce wrap copycat from Easyrecipes.info is a great low-carb dinner!

healthy dinner recipes

INGREDIENTS

3 tbsp. hoisin sauce

2 tbsp. low-sodium soy sauce

2 tbsp. rice wine vinegar

1 tbsp. Sriracha (optional)

1 tsp. sesame oil

1 tbsp. extra-virgin olive oil

1 medium onion, diced

2 cloves garlic, minced

1 tbsp. freshly grated ginger

1 lb. ground chicken

1/2 c. water chestnuts, drained and sliced

2 green onions, thinly sliced

Kosher salt

Freshly ground black pepper

Large leafy lettuce (leaves separated), for serving

Cooked white rice, for serving (optional)

DIRECTIONS

Make the sauce: In a small bowl, whisk together hoisin sauce, soy sauce, rice wine vinegar, Sriracha, and sesame oil.

In a large skillet over medium-high heat, heat olive oil. Add onions and cook until soft, 5 minutes, then stir in garlic and ginger and cook until fragrant, 1 minute more. Add ground chicken and cook until opaque and mostly cooked through, breaking up meat with a wooden spoon.

Pour in sauce and cook 1 to 2 minutes more, until sauce reduces slightly and chicken is cooked through completely. Turn off heat and stir in chestnuts and green onions. Season with salt and pepper.

Spoon rice, if using, and a large scoop (about 1/4 cup) of chicken mixture into center of each lettuce leaf. Serve immediately.

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healthy dinner recipes

14. Healthier Broccoli Chicken Casserole

This healthier Broccoli Chicken Casserole recipe is made with tender chicken and broccoli, your choice of pasta, and the BEST creamy cheddar mushroom sauce.

healthy dinner recipes

INGREDIENTS

8 ounces uncooked pasta* (I used whole-wheat rotini)

1 large head of broccoli*, cut into bite-sized florets (about 1 pound of florets)

2 tablespoons butter or olive oil

1 small white onion, thinly sliced

8 ounces baby bella (cremini) mushrooms, thinly sliced

4 cloves garlic, minced

3 tablespoons flour

1 cup chicken or vegetable stock

1 1/2 cups milk

1 teaspoon Dijon mustard

1/2 teaspoon fine sea salt

1/4 teaspoon freshly-cracked black pepper

2 cups (8 ounces) shredded sharp cheddar cheese, divided

2 cups diced (or shredded) cooked chicken

DIRECTIONS

Heat oven to 400°F.

Cook pasta in a large stockpot of generously-salted boiling water until it is al dente. However, about 1 minute before the pasta is done, add the broccoli to the boiling pasta water and stir until combined. Drain both the pasta and broccoli, and set aside.

Meanwhile, heat the butter (or oil) in a large sauté pan over medium-high heat. Add the onion and sauté for 3 minutes, stirring occasionally. Add the mushrooms and garlic and sauté for 5 more minutes, stirring occasionally, or until the mushrooms are cooked through.

Sprinkle the flour evenly over the onion mixture and stir until combined. Cook for 1 minute, stirring occasionally. Add in the stock, and stir everything together until most of the clumps are gone. Add in the milk, Dijon, salt and pepper and stir until combined. Continue cooking the sauce until it reaches a simmer. Then remove from heat and stir in 1 cup of the shredded cheese until it is combined. Taste and season with additional salt and pepper, if needed.

In a large 9 x 13-inch baking dish, combine the cooked pasta, broccoli, mushroom sauce and chicken. Toss until combined. Smooth the casserole out into an even layer.

Bake uncovered for 15 minutes. Then remove pan from the oven, sprinkle the remaining cheddar cheese evenly on top of the casserole, and bake for 10 more minutes or until the cheese is nice and melty.

Serve warm, garnished with extra black pepper and/or fresh herbs, if desired.

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healthy dinner recipes

15. Black Bean Avocado Crunch Wrap

When I'm craving a Cruchwrap Supreme, I don't go to Taco Bell, I stay at home. In fact, I can proudly say that I have perfect Crunchwrap Supreme Recipe.

healthy dinner recipes

INGREDIENTS

CRUNCH WRAP

4 large whole wheat burrito tortillas, plus 4 small tortillas (0r one cut into four equal quarters)

1 15 ounce can black beans, rinsed and drained

1 cup Skinny Nacho “Cheese” Sauce

2 jalapeños

2 cups cooked brown rice

2 Avocados, pit removed, and cut into bite sized pieces

1 cup grape tomatoes, diced

1 yellow onion, diced

DIRECTIONS

Prepare all vegetables

Lay one tortilla on a plate surface

Place a 1/4 cup of cooked brown rice in the middle

Place 1/4 of the can of black beans on top of the rice

Continues with 1/4 of the remaining ingredients.

Lay a single small tortilla or a quart of an extra large tortillas on top of the ingredients in the center.

Fold the tortilla around the ingredients in a circular motion, meeting the small tortilla or quartered tortilla you used for the center.

Heat a Non-Stick Pan for Oil-Free Cooking to medium low

Place tortilla folded side down first; this will seal the folds

Cook for about 7 minutes; check to make sure golden brown before flipping over

Gently flip crunch wrap over

Cook another 7 minutes, checking to make sure it is golden brown.

Make remaining 3 (I use different pans to have them all done at once).

Serve with salsa or guacamole or BOTH!

I cut in half to share 🙂

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healthy dinner recipes

16. Grilled Chicken and Asparagus Pesto Pasta

Grilled Chicken and Asparagus Pesto Pasta is perfect for summer! Simple ingredients, but tons of flavor thanks to grilling and the pesto lemon sauce.

healthy dinner recipes

INGREDIENTS

2 boneless skinless chicken breasts

1 teaspoon Italian seasoning

1 pound asparagus, woody ends cut off

Olive oil, kosher salt and fresh ground black pepper to taste

12 ounces rotini pasta, gluten free if needed

1/3 cup pesto

1/2 of a lemon, juiced

3 tablespoons shredded Pecorino Romano or parmesan cheese

2 tablespoons toasted pine nuts

Fresh chopped basil and more Pecorino Romano for garnish

INSTRUCTIONS

Cook the pasta according to package instructions. Drain and put into a large serving bowl.

While the pasta cooks, preheat the grill to medium-high heat.

Season the chicken with Italian seasoning, salt and pepper. On a baking sheet lined with foil lay the asparagus out in a single layer. Drizzle with olive oil, salt and pepper and toss to coat.

Grill the chicken for approximately 4-6 minutes then flip over and grill another 4-6 minutes or until the internal temperature reaches 160°-165° F. Let it rest for 5 minutes before cutting it.

While the chicken cooks place the prepared asparagus onto the grill grates horizontally. Grill for 2 minutes then roll or flip them over with tongs and grill another 1-2 minutes. Cut into approximately 2 inch pieces.

Add the chopped chicken and asparagus to the bowl with the pasta. Add in the pesto, lemon juice and shredded romano or parmesan cheese. Season with salt and pepper and toss everything together until coated. Taste for seasoning. Garnish with toasted pine nuts and chopped fresh basil if desired. Serve warm or cold.

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healthy dinner recipes

17. Loaded Burger Bowls with "Special Sauce" (Whole30, Paleo, Low Carb)

Loaded burger bowls with pickles, bacon, a quick guacamole, and a "special sauce"! These low carb burger bowls are Whole30 and paleo, too.

healthy dinner recipes

INGREDIENTS

Burger Bowls Meat

1 pound ground beef any %

4 teaspoon garlic powder

1/2 teaspoon salt

1 teaspoon avocado or refined coconut oil

Burger Bowls

2 small heads romaine sliced and root discarded

1 1/2 cups cherry or grape tomatoes halved

1/2 cup pickles plus more to taste

1 cup red onion thinly sliced

8-10 slices bacon cooked til crisp and roughly crumbled

2 avocados peeled and pitted

1/2 tablespoon lemon juice

1/2 teaspoon salt

Special Sauce

1/2 cup mayonnaise

2 tablespoons ketchup

1 tablespoon coconut aminos if on Whole30, see note for details

2 teaspoon maple syrup if not on Whole30, see note for details

1 tablespoon dill pickle relish

2 teaspoons dried minced onion

Pinch crushed red pepper

pinch salt

INSTRUCTIONS

In a medium bowl, mix together beef, garlic powder, and salt. Heat avocado or coconut oil in a large skillet, preferably cast iron, over medium heat, then add beef and brown, crumbling with a spatula or spoon.

Meanwhile, prepare remaining elements for the burger bowls.

Make quick guacamole: In a medium bowl, mash together avocado, lemon juice, and 1/2 teaspoon salt.

Make the special sauce: whisk together all special sauce ingredients, using coconut aminos only if you're on a Whole30 and skipping the maple syrup. If you're NOT on a Whole30, skip the coconut aminos and use the maple syrup only. Set aside.

When beef is browned and crumbled, remove from skillet and return skillet to medium heat. Add red onions in a single layer and cook until lightly charred on the bottom, then flip. Cook until lightly charred on the second side then remove and repeat until all onions are lightly cooked.

Assemble: start with a layer of romaine in your serving bowls, then spoon 1/4 of the ground beef mixture into the center. Arrange remaining items around the beef: tomatoes, pickles, red onion, bacon, and quick guacamole. Drizzle with plenty of special sauce and serve.

NOTES

You can swap the lime juice for the lemon juice, if you prefer. I wanted to keep the taste more neutral, but a Tex-Mex flair would be delicious!

Don't skimp on the bacon in this recipe! The nicest, thickest cut you can find, the better.

If you're on a Whole30, don't use the maple syrup in the special sauce, only the coconut aminos. If you're not on a Whole30, skip the coconut aminos and go for the maple syrup.

Whole30 Special Sauce Ingredients:

1/2 cup Whole30-compliant mayonnaise

2 tablespoons Whole30-compliant ketchup

1 tablespoon coconut aminos

1 tablespoon dill pickle relish

2 teaspoons dried minced onion

pinch crushed red pepper flakes

pinch salt

Non-Whole30 Special Sauce Ingredients:

1/2 cup mayonnaise

2 tablespoons ketchup

2 teaspoons pure maple syrup

1 tablespoon dill pickle relish

2 teaspoons dried minced onion

pinch crushed red pepper flakes

pinch salt

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healthy dinner recipes

18. Mashed Potato Casserole with Crispy Chicken

This mouth-watering mashed potato casserole is topped with Corn, Cheddar Cheese, Crispy Chicken Strips, and a drizzle of brown gravy! It’s easy to make ahead of time and bake later for a quick family dinner!

healthy dinner recipes

INGREDIENTS

For Casserole:

5-6 cups mashed potatoes

1 cup corn

1 cup cheddar cheese, freshly grated

6 Frozen Chicken Strips

.87 oz. packet Brown Gravy Mix

INSTRUCTIONS

Preheat the oven to 400 degrees Fahrenheit.

Take out your chicken strips and let them sit at room temp for about 5 minutes if you prefer to slice them first.

Spread the potatoes on the bottom of a 9 x 13 casserole dish.

Note: If your mashed potatoes are cold, warm them first.

Top with corn and cheese.

Carefully slice the chicken strips into pieces of desired size and top the casserole dish with them.

Bake for 20 minutes, until the chicken is crisp.

Prepare the gravy on the stove top according to package instructions while the casserole finishes baking.

Drizzle desired amount of gravy over the casserole dish and serve!

NOTES

Milk may be used instead of half and half. You can also use cream for ultimate decadence.

If you prefer a creamier consistency, additional milk or half and half may be added to the mashed potatoes until your desired consistency is reached.

For quicker mashed potatoes, you can peel them and slice them into thirds of equal size so that they finish boiling more quickly.

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healthy dinner recipes

19. Healthy White Chicken Chili

Healthy white chicken chili that's easy, creamy and dairy free. This family favorite recipe includes options to make it in the slow cooker!

healthy dinner recipes

INGREDIENTS

½ tablespoon olive oil

1 medium white onion, chopped

1 can mild green chiles (or sub 2 seeded and diced jalapenos)

1 tablespoon ground cumin

2 teaspoons chili powder

¼ teaspoon coriander

1/4 teaspoon dried oregano

4 cups low sodium chicken broth

2 (15 ounce) cans chickpeas, rinsed and drained

¾ teaspoon salt, plus more to taste

Freshly ground black pepper

1 1/2 pounds boneless skinless chicken thighs (or chicken breast)

½ cup frozen corn

1 medium lime, juiced

1/3 cup fresh, chopped cilantro

For garnish:

Tortilla strips or chips

Extra cilantro

Avocado slices

Extra lime wedge

INSTRUCTIONS

Add olive oil to a large dutch oven or large pot and place over medium high heat. Add onion and green chiles and cook until softened, about 3-4 minutes.

Next stir in cumin, chili powder, coriander and dried oregano; allow the spices to cook for 30 seconds, then add in chicken broth, 1 can of drained chickpeas (about 1 1/2 cups chickpeas), uncooked chicken breast and salt and pepper. Simmer on medium low heat for 20-30 minutes.

After 20 minutes, remove the chicken with a slotted spoon and shred with two forks. Next add in fresh lime juice and cilantro.

Finally, add the remaining can of rinsed and drained chickpeas (1 1/2 cups chickpeas) and ½ cup water (or broth) to a blender. Blend until somewhat smooth, adding a little more water if necessary.

Pour blended chickpeas into soup pot and then stir in the corn, lime juice and cilantro. Allow soup to cook and simmer for 5-10 more minutes. Serve with tortilla chips, an extra lime wedge and avocado if you’d like. Serves 4. Enjoy!

NOTES

Make this in your slow cooker:

Making healthy white chicken chili in the slow cooker is EASY.

Simply add all ingredients except the lime juice and cilantro to your slow cooker.

I also recommend reducing the chicken broth in the recipe by 1 cup as your slow cooker will create condensation and additional liquid as the soup cooks.

Cook on high for 3-4 hours or low for 6-7 hours.

Remove chicken and shred, then add back to the slow cooker and stir in lime juice and cilantro.

Season to taste.

That's it!

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healthy dinner recipes

You don’t want to sabotage your whole day by eating a bad meal. You’ve had a long day and you just want a quick, inexpensive, healthy meal to eat while you snuggle up in your PJs and catch up on your favorite Netflix show. Since I’m also one for quick and healthy meals, I’ve compiled a list of my 18 Keto Dinner Recipes favorite meals for those who share in my attitude. I hope you enjoy them!

#vegan #keto #milton #family #dinner #mouse #animals #imgur #video #frog #hungry #bug #eat #snack #up

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junker-town · 4 years

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The perfect recipes for a 49ers-Chiefs Super Bowl party

Photo by Rich Graessle/Icon Sportswire via Getty Images

6 recipes sure to please this Sunday

Super Bowl Sunday is one of the great American holidays, even if it isn’t formally recognized as such. It’s also one of the best food days of the year, and if you’re in need of a last-minute dish to bring to your Super Bowl party, we’ve got you covered.

Here are six recipes with some specific tie-ins to the 49ers and Chiefs. Bon appétit.

Mostertella sticks

San Francisco 49ers running back Raheem Mostert had a career-high 220 rushing yards and four touchdowns in the NFC Championship Game, a remarkable total given that Mostert — who was cut six times in two years before landing in San Francisco — had 297 career rushing yards entering this season.

Photo by David Sutton/South China Morning Post via Getty Images

Bring this appetizer and you’ll be the surprise star of your Super Bowl party.

From All Recipes:

Ingredients 4 reduced-fat mozzarella string cheese sticks, halved 1 egg 3/4 cup Italian seasoned bread crumbs

Directions

Preheat a toaster oven on broil setting, or set an oven rack about six inches from the heat source and preheat the oven’s broiler. Coat a small baking sheet with cooking spray.

Insert toothpick vertically into each cheese stick halfway to mid-way point. Beat egg in a small bowl. Place bread crumbs in a separate small bowl.

Dip each cheese stick into egg, then press into bread crumbs. Repeat dipping in egg and breadcrumbs for a double-thick coating. Place cheese sticks on prepared baking sheet and spray with additional cooking spray for uniform browning.

Broil in preheated oven until golden brown, 4-5 minutes. Allow cheese sticks to set with a brief cool down before serving, about 1 minute.

Kittle corn

Third-year tight end George Kittle is already a star in the NFL, equally adept in both the 49ers passing attack and their running game. While watching one of his impact plays on Sunday, there is no better snack than this popcorn variant. From Tastes Lovely:

Ingredients 1/3 cup vegetable, canola or coconut oil 1/3 cup granulated sugar 1/2 cup popcorn kernels 1 or 2 teaspoons salt

Directions

Line your counter or a baking sheet with parchment paper.

Add the oil to a large, non stick pot with a lid. Add in a few popcorn kernels, and turn the heat to medium high. As soon as the first kernels pop, you know the oil is hot enough.

Remove popped corn and add in the remaining popcorn kernels and sugar. Put the lid on the pot, with a piece of parchment paper in between. Every 10 seconds, pick up the pot and shake it really hard for 3 seconds, then return it to the heat for another 10 seconds. Repeat this over and over until the popping noises slow. Remove the pot from the heat and pour the popcorn on the parchment paper. The whole cooking time is about 3 minutes.

Sprinkle the warm popcorn with salt and allow to cool for a few minutes. Leftovers will keep in an airtight container or Ziploc bag for several days.

Byron Pringles

If popcorn isn’t your thing but you want a salty treat, why not try something to honor Chiefs special teams player and occasional wide receiver Byron Pringle. This is our simplest “recipe” of the group. You could go simple and just buy a can of whatever flavor Pringles you like. Or you could spice things up by pouring some Tajin seasoning into the can and enjoy.

Colquitt sandwiches

Photo credit should read STAN HONDA/AFP via Getty Images

Outside of snacks, you probably need something a little more substantial to get you through Super Bowl Sunday. Why not make a few sandwiches throughout the game? Chiefs punter Dustin Colquitt only averages three punts per game, which seems like the perfect interval for a sandwich break.

Ingredients Bread of your choice (I’d pick Rye) Various deli meats ... cold cuts if you will (get it?) Sliced cheese (I recommend pepper jack or muenster) Condiments and veggies of your choosing

Directions: come on, it’s a sandwich. You know what to do here.

Zucchini Breida

It’s dessert time, or at least sweet treat time. This one is named for yet another 49ers running back. Matt Breida averages five yards a carry as part of a San Francisco triumvirate of running backs that totaled 1,939 yards on the ground and 15 rushing touchdowns during the regular season. Recipe from The Wholesome Dish:

Ingredients 1 1/2 cups grated zucchini — lightly packed, and do not drain liquid 1 cup granulated sugar 1/4 cup packed light brown sugar 1/2 cup unsweetened applesauce 1/3 cup vegetable oil — or your preferred cooking oil 2 large eggs 1 teaspoon vanilla extract 1 1/2 cups all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon ground cinnamon

Directions

Preheat oven to 350 degrees F. Spray a 9x5 inch loaf pan with cooking spray.

In a large bowl, add the grated zucchini, sugar, brown sugar, applesauce, oil, eggs, and vanilla. Whisk until well combined.

Add the flour, baking powder, baking soda, salt, and cinnamon. Stir just until no dry flour remains, trying not to over mix.

Pour the batter into the loaf pan. Bake for 50 to 54 minutes. A toothpick inserted into the center of the bread should come out with moist crumbs on it.

Cool in the pan for 10 minutes. Remove from the pan and transfer to a wire cooling rack to cool completely before slicing.

Store covered in the refrigerator. *This bread is best served after it has been refrigerated for at least 12 hours.

Apple Tartt

Photo by DeAgostini/Getty Images

This pictured version of an apple tart includes raisins. Your mileage may vary.

Our final dessert honors 49ers safety Jaquiski Tartt, who started 12 games during the regular season and had a season-high eight tackles in the NFC Championship Game. Recipe from The Food Network:

Ingredients 1 whole sheet puffed pastry, cut in half Nonstick cooking spray 1 cup brown sugar 1/4 teaspoon salt Juice of 1/2 a lemon 3 whole apples, cored, halved and sliced, but not peeled Store-bought caramel sauce, for serving 1/4 cup chopped pecans

Directions

Preheat the oven to 425 degrees F.

Place the puffed pastry rectangles onto a baking pan that’s been sprayed with nonstick spray or lined with parchment paper. Add the sugar, salt and lemon juice to the apples. Stir to combine. Allow to sit for a few minutes.

Arrange the apple slices on the pastry rectangles in a straight line, overlapping as you go. Bake until the pastry is puffed and golden brown, about 20 minutes.

Remove from the pan immediately and place on a serving platter. Serve with caramel sauce and chopped pecans.

I hope you enjoy your Super Bowl 54 feast.

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fuquinay-blog · 7 years

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Ode to My Kitchen or Kitchen Bitchin’

My kitchen’s seen better days—about 8,500 of them. Every day is worse than the last, even with the newish refrigerator.

Of 204 12-inch floor tiles, at least two dozen are cracked, chipped, or otherwise broken. A few sharp edges stick up. The teal laminate on the countertop, fabricated and installed by a friend as an early wedding gift in 1993, has pulled up from the plywood beneath it; it’s stained and discolored from years of draining dishes on a dish towel. (The dishtowels look even lovelier.) The porcelain Kohler sink, which cracked down to the iron about 15 years ago when a hot pot was placed in it, is rusted around the edge, and the faucet, repaired in June as a short-term solution, has been dripping steadily into the cabinet below it since October. (An old pot does its best to catch the water, and what it misses, a cookie sheet does its best to catch; the result is a rotting, water-stained base cabinet and some clumped Clorox.) The door to that cabinet has fallen off for the last time and sits by the trash can. The thin molding around the glass cabinets has been hammered back over the years to keep the glass from falling out; that repair lasts less long each time.

The stove, which was not new when we brought it here from our last house in 1993, came from Montgomery Ward, a department store that closed its doors for the last time in 2001. It was a good stove when we bought it. Now, the burners don’t light half the time, the grates and other metal pieces are rusty, the caps have fallen out of the handles (leaving sharp edges to catch on your clothing or skin), and, most important, cakes take longer to bake, banana bread is mushy inside, and my cookies puff up.

A year and a half ago, the dishwasher became irreparably broken. It’s a KitchenAid Custom by Hobart. Whirlpool bought out Hobart in 1986, which makes this no younger than 30 years old. (I think there’s year-old water in the bottom, but I’m afraid to look.) The microwave, from the ‘90s, makes plates scalding hot while keeping food frigid.

The furniture, nice hand-me-downs from my mom, hasn’t fared better. The kitchen chairs have lost their feet padding and scrape loudly across the tile. The screeching noise makes everyone’s nipples hard for 10 seconds. The artisan-etched glass tabletop sits on a small base of carved dolphins. It’s lovely, but if you lean on the table, the glass pops up.

The light over the sink hasn’t worked in a decade. One light in the track lighting needs to be nudged back on every day.

I forgot to mention the paint above the back door, which has bubbled and peeled to the bare plaster. The door’s teal paint has been scratched white by anxious dog claws. When did we paint this room? Was it 2004?

It’s clear to everyone who visits what has been dubbed “the Miller Kitchen” for its mini-Sunday morning concerts posted to Facebook that we need a new kitchen. Yet my husband feels that we absolutely do not, that we could replace a few things: the sink, the faucet, the broken floor tiles, the light over the sink. We could put new doors on the 23-year-old Ikea particle board cabinets. We could have the stove fixed again. And we could just leave the KitchenAid dishwasher where it is because we don’t need a dishwasher. We could paint.

But a new kitchen? That’s “obscene,” he told me. There’s a homeless family living under a tarp at the park.

What this means is that I will be renovating the kitchen alone. That I have emptied nearly all of the cabinets and drawers myself, throwing out the broken duplicates of junk, discarding ripped, coffee-browned dish towels, trashing foods with expiration dates from a previous decade, packing up old dishes and silverware for Goodwill, creating a space in the dining room to make coffee and heat up foods and spread condiments on sandwiches, all the while my husband asks me where the such-and-such is and wonders how he can feed himself amid such chaos.

Not being part of the renovation means he gets to complain in perpetuity about the choices I’ve made: the stove, for instance, which will not have a broiler because stoves don’t have those anymore, and it’s my fault, because if we just kept the stove that totally worked somewhat…. Even though I’ve selected a stove with a double oven, thinking of our needs as a family and his needs as a protester, and even though I’ve chosen a slide-in stove so that we can avoid the drips down the sides, where our mouse becomes well fed, I’ve fucked up because the stove is $2,500, and who the hell pays $2,500 for a stove? That’s obscene. (Doing nothing for the homeless family under the tarp is obscene.)

He will be able to complain about the new silverware, with raised dots that will irritate his fingers. What was wrong with the other stuff, with the two forks missing and the extra spoons from other sets, gotten for free for spending money at the grocery store? When our refrigerator went, it was my idea to replace it with a new model, which features what my husband calls a cadaver drawer. Sure, it’s a heavy, unwieldy thing that has barely enough room for our Costco hauls of meat, but the only fridge that wasn’t like this or side-by-side was one $800 white refrigerator with a top freezer at the scratch-and-dent shop. I exaggerate, he tells me. There were more options than that one.

He will be able to complain about the new chairs, whichever ones I get, because he won’t contribute to the decision-making by sitting in them before we buy. Every chair that comes in the house is uncomfortable, the last one always sorely missed for its superior cushioning or back support. The latest, which came here under protest and never quite fit under the table, are now beloved, though they were awful when the ladder-back black ones were here.

The stainless sink, which promises not to break the glasses that tumble over occasionally, is inferior to the rusty one. The faucet will be too tall and will splash water. The paint will be an ugly color. The light fixtures will be silly. The floor won’t be as easy to sweep. The drawers will be configured poorly, will be less roomy, and how will we put things exactly where they were?

Of course, the appliances and furniture and cabinets and flooring and paint color and fixtures will not be the problem at all. They’ll be gleaming and clean and glorious. The hallelujah chorus will sing to us from the kitchen even as we sleep above it. The tinkling of fairy dust will accompany our footfalls. Our royal hineys will feel pampered in the new throne-like seats. The acoustics will still allow us to sing, even if the songs themselves are just a little bit happier—or the singer is.

The real problem is change. And I can understand that. I live with two people who dislike change of any kind, and I am always moving their cheese.

This kitchen renovation project will be the biggest cheese we have ever moved. How will I keep it from stinking? For the next six weeks, while the refrigerator is in the dining room and there’s a hole where the sink once was and the boxes are piled six high with plates and silverware and cookbooks and dish towels and the coffee maker is in the dining room beside the microwave and toaster and a cutting board and we are using disposables, how will I block out the grunts of inconvenience, which are sure to lead to a perpetual dissatisfaction with every kitchen decision, including how much salt was added to the split pea soup?

And with that, I lug the last of the boxes—the one with the baking powder and rice flour—to the basement, the sting of daggers pricking my shoulders as I descend the stairs.

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jana-recipe · 4 years

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FAST & EASY BREAKFAST RECIPES

Tomato Scrambled Eggs

For today’s breakfast, fluffy, creamy eggs hold together a mass of tangy, juicy, sweet tomatoes. Best enjoyed when tomatoes are in season.

Ingredients

½ tbsp butter

4 cups fresh tomatoes or 2 cups canned

tomatoes, chopped

4 eggs

salt and pepper

Additions

fresh basil or other herbs, chopped

Recipe

Put a small pan on medium heat and melt the butter, then swirl it around to coat the pan. Add the tomatoes.

Cook until the tomatoes release their juice and most of the juice evaporates, about 5 to 7 minutes.

Meanwhile, crack the eggs into a bowl and add a generous sprinkling of salt and pepper.

Beat the eggs lightly with a fork.

Once most of the juice has cooked out of the tomatoes, turn the heat down to low and add the eggs to the pan.

Using a spatula, gently mix the eggs and tomatoes.

Carefully stir the eggs to keep them from forming chunks.

Turn down the heat as low as possible; the slower your eggs cook, the creamier they’ll be.

Once the eggs are done, turn off the heat and add any chopped herbs you have around.

Basil is the best with tomatoes. If you have some around, serve over toast or a tortilla.

Omelette Always good as easy breakfast

I make this omelette at least once a week. It’s insanely delicious, whether laden with veggies or kept simpleI love it with dill, but it’s good with almost any herb or scallions. Once you are a pro at making this, add any other cooked veggies you have around.

Ingredients

4 eggs

2 tbsp fresh dill, finely chopped

salt and pepper

butter for the pan

1 shallot or ½ small red onion,

finely diced

¼ cup grated cheese

Recipe

Crack the eggs in a bowl. Add the dill, salt, pepper, and beat with a fork.

Put a big saucepan on medium-high heat. Melt a small blob of butter in the pan.

Once the butter is sizzling, add the onion and sauté for about two minutes, until it’s translucent and smells great.

Add the egg to the hot pan and swirl it around to coat the surface evenly. If the center of the omelette cooks more quickly than the edge, use a spatula to pull any raw egg into the middle.

Then stop touching it.

After about 30 seconds, toss the cheese on top along with any other raw or cooked vegetable you feel like adding.

Once none of the egg remains translucent, fold the omelette in half with your spatula, then lift it out of the pan.

You don’t want any brown on your eggs.

If I’m serving two people, I usually cut one large omelette in half rather than making two omelettes. However, when you feel like being fancy, you can make a pair of two-egg omelettes simply by using half the ingredients for each. For extra fanciness, roll up the omelette instead of folding it—that’s how the French do it, traditionally. The result will be quite thin and tender.

Good and Cheap Broiled Grapefruit For Breakfast

If your oven has a broiler, this is a fast and fun way to liven up a standard, healthy breakfast of grapefruit. This method produces a hot and sticky treat.

Ingredients

2 grapefruit

2 tbsp brown sugar

salt

Recipe

Turn on the broiler in your oven.

Split a grapefruit in half and place it on a baking tray or in an oven-proof pan.

Sprinkle the pink halves evenly with sugar and top with just a tiny bit of salt to bring out the flavor.

Place the grapefruit halves under the broiler until they turn bubbly and a little brown (or even black) around the edges.

This usually takes about 3 minutes, but monitor it because every broiler is different. Don’t get distracted!

Overbroiling ruins a good meal fast.

If you have maple syrup on hand, use it instead of sugar for even more flavor. This breakfast will make a grapefruit lover out of you!C

The Sweat Banana Pancakes For Romantic Breakfasts

With the creamy texture and delicious flavor of bananas, these pancakes are stunningly good. You will be seriously popular if you feed these to your family or friends. Another plus: this is a great way to get rid of mushy bananas (that doesn’t involve making banana bread).

Ingredients

2 cups all-purpose flour

¼ cup brown sugar

2 tsp baking powder

1 tsp baking soda

1 tsp salt

2 bananas, mashed

2 eggs

1½ cups milk

1 tsp vanilla

2 bananas, sliced

butter for cooking

Recipe

In a medium bowl, add the flour, brown sugar, baking powder, soda and salt. Mix thoroughly with a spoon.

In another bowl, add the mashed bananas (or just mash them in the bowl), eggs, milk, and vanilla, then mix.

Add the dry mixture from the other bowl into the second bowl.

Gently stir it with a spoon until everything just comes together.

Tender pancakes come from not over-mixing the batter. If there are still a few pockets of flour, don’t worry about it.

Let the mixture sit for 10 to 15 minutes.

Place a non-stick or cast-iron pan on medium heat. Once it’s hot, melt a small amount of butter, about ½ teaspoon, then ladle some pancake batter into the center of the pan.

You can make your pancakes as large or small as you like. A normal amount is about 1/4 to 1/3 cup of batter. If it’s your first time making pancakes, make them smaller: they’ll be easier to flip.

As soon as the batter is in the pan, place 3 to 4 banana slices atop of the uncooked side of the pancake.

Once the edges of the pancake start to dry up and you can see the middle start to bubble, flip the pancake over.

Cook until it is browned on both sides. Stack the finished pancake on a plate in a warm oven and repeat the above process until you run out of batter. Serve hot, with butter and syrup.

WOW Get Chocolate Zucchini Muffins on your babies breakfast

Ingredients

2 cups grated zucchini 1½ cups all-purpose flour 1½ cups oats ½ cup cocoa powder 1½ cups sugar 1 tbsp cinnamon (optional) 2 tsp baking soda 1 tsp salt 4 eggs 1 cup plain yogurt ½ cup dark chocolate chips (optional)

Recipe

Preheat the oven to 350 °F. Cut off the round end of the zucchini (which is a little tough), but keep the stem to use as a handhold.

Shred the zucchini with a box grater, stopping when you get to the stem.

Butter or oil 24 muffin tins, or just line them with muffin cups.

Measure the dry ingredients (flour, oats, cocoa powder, sugar, cinnamon, baking soda, and salt) into a medium bowl.

Mix the zucchini, eggs, and yogurt in a larger bowl. Add the dry ingredients, then mix until everything is just combined.

Add the chocolate chips if you’re using them, then stir once.

With a spoon, dollop the batter into the muffin tins until each cup is about ¾ full and bake for 20 minutes.

Pull the muffins out and poke with a toothpick or knife. If it comes out wet, bake the muffins for 5 more minutes.

Let the muffins cool in their tins for 20 to 30 minutes, then eat them warm!

Whole-Wheat Jalapeño Cheddar Scones

Ingredients

½ cup butter

2½ cups whole-wheat flour

1 tbsp baking powder

1 tsp salt

4 oz sharp cheddar, diced

1 jalapeño, finely diced

2 eggs, lightly beaten

½ cup milk

e g g wa s h

1 egg

salt and pepper

Directions

Place the butter in the freezer for 30 minutes.

Turn the oven to 400 °F. Line a baking sheet with parchment paper, or lightly grease the pan if you don’t have the paper.

In a large bowl, combine the flour, baking powder, and salt.

Prepare your jalapeño and cheese. Cutting the cheese into cubes rather than grating it means you’ll have pockets of gooey cheese that contrast nicely with the scone.

If you want the spice of the jalapeño, leave the seeds and membrane; if you like it milder, remove them and chop up only the pepper itself.

Remove the butter from the freezer and grate it directly into the flour mixture. (Use a cheese grater—it’s the best way to break up butter without melting it.) Using your hands, gently squish the butter into the flour until everything is incorporated but not smooth.

The chunks of butter will create flaky scones. Add the jalapeño, cheese, eggs, and milk to the bowl, then use your hands to gently mix everything until it just comes together. It will probably be a little shaggy, but that’s just fine.

Sprinkle flour on a clean countertop and dump the dough onto it. Gently shape the dough into a disc about 1½” thick. Cut the dough into six triangles, like a pizza, and move them to the cookie sheet.

In a small bowl, gently beat the egg for the egg wash.

Brush it over the scones, then sprinkle salt and pepper over each one. Bake for 25 minutes or until the scones are golden brown.

Good and Cheap - Peanut Butter and Jelly Granola Bars For Breakfast

Ingredients

3 cups rolled oats (or 2 cups

oats and 1 cup Rice Krispies)

½ cup peanut butter

½ cup jelly or jam

¼ cup hot water

¼ tsp salt

butter or vegetable oil

additions

nuts

coconut

dried fruit

honey

Directions

Heat the oven to 350 °F.

Butter or oil an 8” x 11” baking pan. If you have a different size pan, that’s fine—it’ll just change how thick the bars are.

Pour the oats into a large bowl. You can use quick oats if they’re all you have, but I prefer the bite and chew of rolled oats.

For a different texture, you can also substitute a cup of oats with a cup of Rice Krispies, but the bars are great either way.

Add the peanut butter, half the jelly, the water, and the salt to a small pan. Stir over low heat until it’s smooth

Mix the peanut butter and jelly concoction into the oatuntil all the oats are coated and you have a sticky massDump the mixture into the oiled pan and press it into an even layer. Spread the remaining jelly over the top.

Pop the pan into the oven for 25 minutes, until it’s toasty and brown around the edges. Mmm. Crunchy.

Leave the bars in the pan until they cool completely, about an hour, then slice into 12 bars.

Good and Cheap - Egg Sandwich with Mushroom Hash

Ingredients

2 tsp butter 1 small potato, diced Â½ lb mushrooms, sliced 2 cloves garlic, finely chopped 2 eggs salt and pepper 2 rolls, 2 English muffins, or 4 slices of bread a d d i t i o n s tomato, sliced avocado cheese v a r i a t i o n s potato and onion potato and pea collards and bacon zucchini chorizo and green chili

Recipe

Melt half the butter in a pan on medium heat, then throw in the potato and cook for 5 minutes, stirring minimally. Season with salt and pepper.

Add the mushrooms and garlic, as well as a splash of water if the potatoes are getting stuck to the pan.

Cook for another 5 minutes, until the mushrooms are brown and have shrunk down.

Test the potato by piercing one piece with a fork. If it goes through easily, youâre done. If not, cook for a few more minutes. (The smaller the potatoes are chopped, the quicker theyâll cook.)

Taste and adjust the seasoning to your preferences.

Melt the other teaspoon of butter in another pan on medium heat. Crack the eggs into the pan and dust with salt and pepper again. Salt and pepper are critical to these ingredients, so donât worry about overdoing it.

If you like your eggs sunny-side up, place a lid over the pan to ensure the whites will cook through without making the yolks hard. Once the whites are no longer translucent, take them off the heat.

If you like eggs over-easy (my favorite), wait until the yolks are cooked but still look runny, then flip each egg with a spatula and let the other side cook for about 15 seconds. Thatâll get your whites fully cooked, but keep the yolks runnyâthe best. If you prefer hard yolks (please no!), then cook for a little longer.

Toast the bread or bun, then assemble it into a sandwich, using any condiments you like. Way better than what youâll find at the corner deli.

Good and Cheap - Yogurt Smash!

There are so many types of yogurt in the grocery store: some low in fat and high in sugar, some with cute animal pictures. Some are Greek. Some have chocolate shavings and candy. Some have names like key lime pie. Now forget about all of that. The best value for your money are the big buckets of plain yogurt. The fat content is your choice just check that it doesn't contain gelatin and you're all set. Starting with plain yogurt, you can make super flavors in your own kitchen, where you know exactly whats going into it. If you have kids, ask them what flavors they can imagine and go make it! Itâs a lot more fun than letting the supermarket choose for you. Try something new and smash it in! Check out the ideas on the adjoining page. If you want a thicker Greek-style yogurt, all you have to do is strain regular American yogurt through cheesecloth to remove the extra water. Yogurts versatility makes it a great staple to keep in the fridge. Mix it with some of the items you see on the next page or turn it into a savory sauce like raita or tzatziki.

Good And cheap - Dal

This thick lentil soup is a flavor-packed staple of the Indian table. There are a ton of ways to prepare dal, but the core—beyond the lentils themselves—is usually ginger, garlic, and chili, along with some dry spices.

Ingredients

2 cups lentils

1 tbsp butter

1 onion, finely chopped

1 tsp cumin seeds

1 tsp black mustard seeds

1 tsp turmeric powder

2 cloves garlic, finely chopped

1 green chili, finely chopped

½ inch ginger root, grated

salt and pepper

Recipes

You can use any type of lentil you like. If you’re using larger lentils (like chana dal, french lentils, or split mung beans), soak them for 30 minutes to start. If you’re using the small orange lentils, then don’t bother soaking them; they cook very quickly.

Melt butter in a saucepan on medium heat. Add the onion and let it cook for 1 minute, then add the cumin and mustard seeds and stir them around with the onions until they sizzle.

Toss in the turmeric powder, garlic, and chili and cook for 3 to 4 more minutes.

Add the ginger root and stir fry quickly for about 30 seconds.

Add the lentils along with enough water to cover them, then place a lid on top.

Let everything cook for 20 to 45 minutes, or until the lentils are tender.

Taste the dal and add salt and pepper. You’ll probably need a fair bit of salt to bring out all the flavors—a teaspoon or so. If you have them available, top the dish with a splash of cream or some chopped fresh cilantro.

#recipes #food #cooking

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