First Trimester Recap
https://ift.tt/3bvkSbH I sit here typing this, happily in my second trimester, but oh boy that first was a doozy. Of course, now, (re: coronavirus) — trimester two could be just as crazy. Eesh. Looking back on a more normal pregnancy time, here is my first trimester recap… Trimester Numero Uno If you need to catch up:... The post First Trimester Recap appeared first on HealthyHappyLife.com. This is a summary, images and full post available on HHL website! Recipes via HealthyHappyLife.com https://ift.tt/2X1PMCd March 25, 2020 at 03:47PM #recipies
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Instant Pot Spaghetti and Turkey Meatballs
https://ift.tt/2JgtnLu This one-pot Instant Pot Spaghetti and Turkey Meatballs is a fast and easy dish the kids and whole family will love!
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March 25, 2020 at 10:10AM
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Chicken tortilla soup is studded with tender shredded chicken, diced onions, garlic, and chiles, topped with a pile of crispy tortilla strips. The tomato-y broth is lighter than chili, yet hearty enough to enjoy as a meal on its own. This version is amped up with corn and beans, too.
This soup is so hearty, it’s filling enough to enjoy as a standalone meal.
EASY TORTILLA SOUP IN THE INSTANT POT
This soup is easy to make any time of day and have ready by dinnertime. Sauté onions and garlic, and then everything else goes into the pot, including raw chicken – no searing required! When you’re ready to eat, the boneless chicken tenders or thighs are easy to shred up and stir back in just before serving.
While the soup is cooking under pressure, you can get your toppings ready – slice up avocado, chop cilantro, and get your tortilla strips nice and crispy. Traditionally, they’re fried, but I find it easier (and less greasy) to bake them in the oven, toaster oven, or air fryer.
TIME-SAVING TIPS FOR CHICKEN TORTILLA SOUP
When you’re making chicken tortilla soup, you can choose to go the convenient route on a couple of key steps:
- Make your own tortilla strips as shown in this recipe
- Or use store-bought tortilla chips or tostadas instead
Some recipes call for chopping up all fresh vegetables, but I find that this is a great opportunity to save a little time and open cans of peppers and tomatoes instead. (They’re always in season that way, after all!)
Oh, and fire-roasted crushed tomatoes will give you the most flavor—if you can’t find those, add 1/4 teaspoon of smoked paprika to give your soup a little more depth, or else use a can of diced, fire-roasted tomatoes, pureed in the blender along with their liquid.
WHAT TO SERVE WITH TORTILLA SOUP
You don’t really need to serve anything with chicken tortilla soup—it makes a great meal on its own! If you want to make it a real Mexican feast, serve the soup with sides of refried beans and rice, or with wedges of cheese quesadillas for dipping.
HOW TO STORE LEFTOVER CHICKEN TORTILLA SOUP
If you have leftovers, you’ll want to store the soup separately from the tortilla strips so that they don’t get soggy. I put my tortilla strips in a zip-top bag and leave them on the counter, ready to use the next time I want to heat up a bowl of soup.
The soup can be stored in the fridge for up to three days, or in the freezer for up to three months. If I’m freezing the soup, I like to ladle it into silicone molds to freeze in single-serving blocks, then pop them out and store them in bags. They thaw much faster than a big, frozen block of soup, and can be reheated easily in the microwave or on the stovetop.
MORE GREAT SOUP RECIPES
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March 25, 2020 at 09:04AM
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All the best baked oatmeal recipes in one place, with a flavor for every season and occasion! These recipes are perfect for meal prep and so delicious… you’ll want to try them all.
I can’t believe I’ve been sharing one baked oatmeal recipe a month for over a year! I’ve had so much fun coming up with creative flavors and you love making them so it’s a win, win!
Why Baked Oatmeal?
Ready for my love note to baked oatmeal? Let’s do this…
- Topping the list is the fact that it’s the perfect meal prep recipe, but also fancy enough for a brunch. I love making baked oatmeal on the weekend and enjoying it for breakfast all week long.
- You only need one mixing bowl and one baking dish for these recipes. Minimal dishes? Score.
- The flavor combinations are endless! As you can tell, I’ve shared 14 flavor combinations so far and I don’t see myself slowing down anytime soon.
- While many of the baked oatmeal recipes sound indulgent, all of the ingredients in my baked oatmeal recipes are wholesome, nutritious ingredients.
- They can be allergen friendly. Sensitive to dairy? Use a dairy-free milk. Need to make vegan? Swap in a flaxseed egg in place of a traditional egg. Gluten-free? Check!
Baked Oatmeal Basics
While baked oatmeal recipes don’t get much easier, there are some pro tips.
The perfect ratio – Customize your own baked oatmeal but make sure you keep the ratio of liquid to oats the same. For most recipes you’ll use 1 part oats to 1 part liquid. I prefer to use unsweetened almond milk, oat milk or coconut milk but any milk works!
Make it vegan – All of my baked oatmeal recipes either call for an egg or a flaxseed egg to bind the dish together. To make a flaxseed egg, mix 1 Tablespoon of ground flaxseed with 3 Tablespoons water and let sit for 5 minutes until the mixture thickens a bit.
Just mix and bake – One of my favorite things about baked oatmeal is that you simply mix all of the ingredients in one bowl and then bake! Super simple and delicious.
Can you Prep Baked Oatmeal Ahead of Time
One question I get asked often is if you can prep baked oatmeal ahead of time (the night before) and then bake it the next morning. I’ve tried it a couple times and it does work, but I don’t recommend it because the oats absorb quite a bit of the liquid in the fridge overnight. If you want to prep baked oatmeal ahead of time, it’s best to prep it and bake it at the same time. Once the oatmeal has cooled you can cover and place in the fridge and then reheat the whole thing before serving the next day. All this said, I think it would be fun to create an overnight baked oatmeal that can be prepped the night before, especially for holiday mornings so I’ll work on this! ?
But, if you do want to have all the ingredients ready to go so there’s less prep in the morning, here’s what I recommend:
- Mix together your dry ingredients in a bowl, cover and let sit out on the counter until morning.
- Mix together all the wet ingredients in another bowl, cover and store in the fridge until morning.
- In the morning, simply mix the wet and dry ingredients together, pour oatmeal mixture into your prepared baking dish and bake.
Baked Oatmeal Recipes to Try
Baked Blueberry Oatmeal – This blueberry baked oatmeal is studded with blueberries and naturally sweetened with bananas and pure maple syrup. Can be made with fresh or frozen blueberries! Gluten-free and vegan-friendly.
Carrot Cake Baked Oatmeal – This carrot cake baked oatmeal is fancy enough to serve for a special brunch but easy and healthy enough to make for your weekly meal prep. Gluten-free.
Easy Strawberry Banana Baked Oatmeal – This strawberry banana baked oatmeal recipe is the perfect make ahead breakfast. Strawberry, banana and chocolate… what could be better?
Peach Baked Oatmeal – A healthy baked oatmeal recipe using one of my favorite summer fruits: peaches! Make ahead for meal prep or a weekend brunch.
Zucchini Bread Baked Oatmeal – This baked oatmeal recipe makes it easy to sneak veggies into your morning. It’s perfect for meal prep — just reheat and serve!
Apple Cinnamon Baked Oatmeal – Inspired by traditional Amish baked oatmeal and studded with apples, raisins and loads of cinnamon flavor. It’s vegan, gluten-free and great for meal prep.
Pumpkin Baked Oatmeal – The best cozy fall breakfast, this pumpkin baked oatmeal is made with oats, pumpkin, maple syrup, pumpkin pie spice and cinnamon.
Sweet Potato Baked Oatmeal – Inspired by my favorite fall casserole, this sweet potato baked oatmeal is loaded with sweet potato goodness and topped with a crispy pecan topping.
Gingerbread Baked Oatmeal – This baked oatmeal makes for a cozy breakfast with warm spices and molasses. It’s super easy to whip up, gluten-free and vegan.
Peanut Butter Banana Baked Oatmeal – This baked oatmeal features the best oatmeal combo ever — peanut butter and banana. You’ll love prepping this easy baked oatmeal for the week.
Chocolate Baked Oatmeal – Sounds decadent, but this chocolate baked oatmeal with peanut butter is loaded with healthy ingredients. Of course, it’s still absolutely delicious and so easy to whip up.
Samoa Baked Oatmeal – Love coconut, caramel and chocolate? You will will adore this healthy Samoa baked oatmeal. It’s made with coconut milk, date caramel and a chocolate drizzle.
Maple Pecan Baked Oatmeal – Studded with chopped pecans and lightly sweetened with pure maple syrup this maple pecan baked oatmeal is fancy enough to serve for brunch, but awesome as a make-ahead breakfast for the week as well.
Apple Cinnamon Baked Steel Cut Oatmeal – This baked oatmeal is a lovely make-ahead breakfast option for busy mornings. Studded with sweet apple chunks, raisins and cinnamon, these oats will satisfy your taste-buds and keep you feeling full all morning. I love the added chia seeds in this one!
Is there a baked oatmeal flavor you don’t see here that you’d like for me to create? Leave a comment letting me know!
The post 14 Healthy Baked Oatmeal Recipes appeared first on Eating Bird Food.
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March 25, 2020 at 07:02AM
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Canned beans are convenient, but in terms of affordability, taste, and texture, dried beans have them beat. If you’ve never cooked dried beans before, don’t let it intimidate you! My method for how to cook beans is an easy, hands-off process with a huge payoff. They come out soft and creamy, with a rich, aromatic broth surrounding them. Hot from the stove with a ladle of cooking liquid, they’re good enough to enjoy as a meal on their own!
Of course, you can also use dried beans anytime you’d use canned – in bowls, soups, tacos, and more. Cook a big batch and freeze them to have on hand. Trust me, you’ll thank yourself later!
How to Cook Beans
Cooking dried beans is easy! Here’s what you need to do:
- Pick them over. Small stones or debris are often mixed in with dried beans, so sift through the beans before you cook them. Discard this debris along with any shriveled or discolored beans.
- To soak, or not to soak? I highly recommend soaking your beans before you cook them. They’ll be ready in a fraction of the time, and they’ll be much easier to digest. To do this, place the dried beans in a large bowl and add water to cover them by 2 to 3 inches. Discard any beans that float. Then, leave the beans to soak for at least 8 hours, or overnight. In the morning, drain and rinse the soaked beans.
- Time to cook! Transfer the soaked beans to a large pot and cover them with 2 inches of water. If you’re using unsoaked beans, rinse them in a fine mesh strainer before you add them to the pot. Bring the water to a gentle boil, reduce the heat, and simmer for 30 minutes, discarding any foam that rises to the surface.
- Add seasonings & continue cooking. When the beans have simmered for 30 minutes, season them with salt. Continue cooking until the beans are tender, adding more water if they begin to look dry. The cooking time could be anywhere from 30 minutes to 2 hours more, depending on the size and freshness of your beans. I recommend checking them every 30 minutes.
When the beans are tender, season to taste and remove them from the heat. Store the beans in an airtight container in the fridge for up to 5 days, or freeze them for several months! And for the full recipe, see below.
Cooking Dried Beans – Exceptions
I use this method for cooking dried beans for almost every bean variety: black beans, pinto beans, cannellini, kidney, cranberry, and more. However, there are a few exceptions to the rule:
- Lentils. There’s no need to soak these legumes before you cook them! Each variety has a distinct texture and short cooking time – learn about cooking black, green, brown, and red lentils here.
- Split peas. Green and yellow split peas also cook quickly and don’t require soaking. Green split peas cook in about 25 minutes, while yellow split peas take 30-40 minutes. Both are great for soups, as they dissolve into a smooth, creamy puree as they cook.
- Adzuki beans. These little red beans have a delightful sweet, nutty flavor, and if you can get your hands on some, I highly recommend you give them a try! Simmer them for 35-40 minutes with salt and your desired aromatics (read more about these below!).
Seasoning Dried Beans
Dried beans cooked with sea salt and water are delicious, but adding an onion, garlic, or other aromatics to the pot will make them even more flavorful! These simple additions turn the starchy bean cooking liquid into a fragrant broth that’s just as tasty as the beans themselves. Here are a few of my favorite aromatics:
- Onions and garlic: Quartered onions, halved shallots, or smashed garlic cloves
- Herbs: A sprig of fresh rosemary or thyme, or sage, parsley, or cilantro leaves or stems. I often add frozen herbs to my home cooked beans.
- Spices: Black peppercorns, freshly ground black pepper, bay leaves, or dried chiles
- Vegetable scraps: Onion ends, fennel fronds, scallion tops, celery leaves, and more! I freeze these scraps for cooking beans or making homemade vegetable stock.
Add one or more aromatics when you add the salt, 30 minutes into the bean cooking process. When the beans are tender, remove and discard any add-ins before you eat. Let me know what variations you try!
More Pantry Basics
Loved learning how to cook beans? Try cooking one of these pantry staples next:
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March 24, 2020 at 09:20AM
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11 Recipes to Make with Freezer Ingredients
The freezer is stocked, so now what? Check out these easy recipes for delicious meals all week long.
Just as many of us have stocked up on pantry items, how about stocking up on essentials for the freezer? Think fruits, veggies, meat, fish, broth, breads, and even some dairy. Believe it or not you can even freeze butter, eggs, cheese, and milk. My friend just told me about frozen chopped onions and I swear it’s changed my life.
I guess what I’m trying to say is you have options!
Having a freezer full of food is one thing. Figuring out how to transform those ingredients into breakfast, lunch and dinner when your mental energy is already stretched thin is another thing altogether. Don’t worry, we’re here to help!
Now that your freezer is stocked to maximum capacity, put those ingredients to good use with these meals made from simple freezer ingredients.
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March 24, 2020 at 09:03AM
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I haven’t made Oatmeal Raisin Cookies in years. Mostly because my husband hates raisins and so anything with chocolate usually wins in our house. But yesterday, with pouring rain, coronavirus stress in full force and just feeling really anxious,, I wanted to spend some time in the kitchen. And nibble some warm-from-the-oven cookies. Baking to... The post Oatmeal Raisin Cookies appeared first on HealthyHappyLife.com.
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March 23, 2020 at 04:35PM
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There is nothing better than garden fresh green beans!
Even when my parents abandoned their garden beds for ten years, they still had their green bean “tee-pees” every summer.
Fresh Green Beans from the Garden
My father is rather picky about his green beans. They must snap and break when you bend them, not wiggle around like a rubber band. That’s how you know they’re fresh.
I have a couple rows of green beans this year, planted from seed right after I pulled out the fava beans and spring peas. (BTW, if you grow green beans from seed, it helps to soak the beans over night in water before planting them, or place them between two layers of wet paper towels for a couple of days, so they germinate first.)
They like heat, and at least in our part of the world, come into their own in August and September. When I left for vacation the plants were only a foot high, two weeks later they are climbing over the fence.
So far I’ve pulled off a total of one mighty green bean, but my parents got started on their bean teepee a few weeks before I did, so their beans are now ripe for picking.
The Trick to Cooking Green Beans
Zucchini can sometimes wear me out if I have to eat it every. single. day. But green beans? I can eat a pound all on my own (as Hank can attest, as I ate almost the whole batch of these) and never get tired of them.
Here’s the trick with green beans. Usually we boil them, but if you boil them for longer than 7 minutes, they’ll turn a brownish olive color. It’s just a chemical reality. Tough old beans will take longer than 7 minutes to cook to tenderness, so no matter what you do, they’ll be off color by the time you eat them.
Fresh, young beans though? They should cook quickly enough so they’ll still have that vibrant green color when cooked. Look for beans that easily snap in half when you bend them.
Bacon Makes Green Beans Even Better
This recipe is a simple preparation in which the beans are first boiled, then sautéed very quickly in bacon fat, then tossed with chopped bacon and sprinkled with black pepper. Easy and absolutely delicious.
At the very end you sprinkle on some vinegar or lemon juice. Acid is another thing that will turn green beans from green to brown, so add the vinegar just before serving.
What to Serve with Green Beans
These green beans make an excellent side dish for practically everything — roasted or grilled chicken, pork chops, fish, steak, you name it. For a starch, serve alongside roasted new potatoes or mashed potatoes.
Love Green Beans? Try These Recipes
Updated March 23, 2020 : We spiffed up this post to make it sparkle. No changes to the original recipe.
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March 23, 2020 at 04:12PM
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A list of pantry, refrigerator and freezer staples you should always keep stocked to whip up a healthy meal without a trip to the grocery store.
Basic Pantry Staples
I like to keep a well-stocked pantry, freezer and refrigerator so that I can throw together a meal at a moment’s notice. When life gets busy, it’s nice to know I have what I need to cook a quick dinner if I can’t get to the grocery store.
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March 23, 2020 at 03:04PM
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The Flat Belly Fix
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