Healthier Game Day Recipes

1/31/2019

Healthier Game Day Recipes
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It’s game day week! Not that we’re big sports fans, but I am a big fan of any day where it’s perfectly acceptable to eat all of the spicy, salsa-smothered, avocado-filled foods that I crave. So I’m sharing my healthier versions of traditional party favorites that don’t sacrifice in flavor because, well, foods like avocados, black beans, spicy peppers, and fresh salsa just taste good and are good for you!

Chipotle Cauliflower Nachos with Pineapple Salsa (pictured above)

The star of this nacho recipe is the oozy, smoky chipotle cauliflower “cheese.” Yep, that’s right, the queso you see pictured is actually a vegan, veggie-packed sauce made from cauliflower, potato, and cashews! Top it all with sweet & spicy pineapple salsa, and you’ll see why this recipe is a fan favorite.

BBQ Jackfruit Sandwiches

If you’re hosting on Sunday, these BBQ Jackfruit Sandwiches would be great to prep ahead of time. Mix up the smoky, tangy chipotle BBQ sauce and sauté the jackfruit before your guests arrive. Reheat when you’re ready to serve!

Kale Guacamole

What’s a game day celebration without guac? This easy kale version is just as delicious as the classic recipe, with the added nutritional benefits of hearty greens. A little lime, cilantro, cumin, and jalapeño boost the flavor here, making this a spicy, addictive dip!

Sweet Potato Chili Fries

These big, cozy sweet potato wedges smothered in vegan chili are what I’m craving this weekend. If you’re not vegan, I recommend drizzling the tangy yogurt sauce on top, but if you are, the crunchy slaw and sliced avocado make a great topping on their own.

Vegan Seven Layer Dip

This recipe is a riff on my mom’s old Tex-Mex dip recipe, which I loved growing up. This healthier version is every bit as crave-worthy, made with spiced quinoa, refried beans, guac, cashew cream, and plenty of veggies. Serve with tortilla chips, and dig in!

Healthier (Vegan) Stuffed Potato Skins

When I developed this recipe for the Superbowl last year, I took a big step out of my sweet potato comfort zone by using Russet potatoes. After I tried these crispy potato skins loaded with black bean salad, sunflower sour cream, and coconut bacon, I didn’t look back. Healthier than your classic potato skin, but every bit as delicious.

Quinoa Kale Veggie Quesadillas

These veggie quesadillas are a super simple, super fun game day dish! Quinoa gives them texture and extra protein, jack cheese binds them together, and tomatillo salsa makes them spicy and bright. Yum!

Grilled Avocados Stuffed with Veggie Ceviche

Never tried grilling avocados? This weekend’s the time. Grill halves to charred perfection, and stuff them full of zesty veggie ceviche made of hearts of palm, tomatoes, red onion, cilantro, and serranos. If it’s too cold for you to grill outside, you can grill up these avocados on a grill pan!

Mini Stuffed Peppers with Pineapple Salsa

I love stuffed peppers, and I love all things mini, so of course I love these mini vegan stuffed peppers filled with cilantro lime rice & pineapple salsa. You can serve these peppers with smoky chipotle beans as a main course, but on their own, they’d be an adorable game day appetizer.

Portobello Fajita Burrito Bowls

If you want to forget it’s winter outside, make these bowls this weekend. They’re incredibly easy to put together – just brush portobello caps with adobo sauce and grill them alongside sliced bell peppers. Pile your veggies into bowls with an easy guac, simple chipotle beans, and pineapple salsa for a fun game day meal.

Healthy Game Day Recipes - Mango Black Bean Tacos

Spicy Mango, Black Bean, and Avocado Tacos

These spicy mango tacos are SO fun and SO simple. Just stuff tortillas with mango, chili-spiced black beans, shredded cabbage for crunch, avocado for creaminess, and an irresistible 2-ingredient spicy mayo. You end up with sweet/tangy/spicy tacos that you’ll want to make (and eat) again and again.

Baked Cheesy Cauliflower Party Dip

If you loved the cauliflower nachos above, you have to give this baked cheesy dip a try. To make it, blend together cauliflower, garlic, Greek yogurt, and Dijon. Your guests will never guess this creamy, tangy dip is packed with veggies!

Best Darn Vegan Veggie Burger

There’s a good reason this veggie burger recipe was one of the most popular on Love & Lemons in 2018. These burgers are savory, smoky, and hearty, made with portobellos and shiitakes, walnuts, brown rice, balsamic, tamari, and smoked paprika. Top them with your favorite fixings, and enjoy!

Happy Superbowl-watching, and stay warm!

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The Perfect Drink to Pair with Buttery Pastries

1/31/2019

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The Perfect Drink to Pair with Buttery Pastries
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Buttery pie dough, tangy cream cheese, honey, and figs are all you'll need for these delightful pastry pockets!

This post is brought to you in partnership with Diet Coke.

We recommend that any home cook have a few cheater dessert recipes up their sleeve. And of course, something delicious to pair with them!

Lately, these simple honeyed fig bites have caught our attention and we’ve started to make our own version. The only ingredients you need are cream cheese, honey, figs, and pie dough and you’re well on your way.

Pairing the pastries with something bubbly and refreshing is a great idea as they’re rich and buttery. We tried these with Blueberry Acai Diet Coke and the contrast between the rich fig bites and fruity Diet Coke was the perfect balance. It’s a new flavor of Diet Coke we’d never tried before, but it’s become an office favorite!

Honeyed Fig Bites

Making the Fig Bites

If you can, make homemade pie crust for these guys so they’re super flaky and delicious. We’d also recommend using 4-inch squares to make sure we had plenty of room to fill them.

And as for honey, we dialed it back to 1-2 teaspoons so it doesn’t just overflow out of the pastry.

Honeyed Fig Bites

Serving the Fig Bites

These little dumplings went fast in the office, and while we love warming one for breakfast with coffee, serving them in the afternoon with a bright, bold, and fizzy Blueberry Acai Diet Coke really hits the spot.

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January 31, 2019 at 05:31PM

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Meat Lovers Sheet Pan Pizza

1/31/2019

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Meat Lovers’ Sheet Pan Pizza
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These days, it’s easy to pick up the phone and order a pizza that gets delivered to your door. You can even get really good pizza delivered to your door.

But I’m still a sucker for the homemade version. On chilly winter nights, I love a sheet pan pizza piled high with toppings, like this meat lovers’ version.

Sheet Pan Pizza with Ham

EASY SHEET PAN PIZZA

The sheet pan is a low maintenance way to make great pizza. The crust gets crispy and you don’t have to bother with special pizza stones. It also makes a BIG pizza, so you’ll probably have leftovers.

HOMEMADE VS. STORE-BOUGHT CRUST

If you are making pizza dough yourself, there are many options out there for dough recipes. Personally, I like the no-knead pizza dough approach. This makes a dough that’s easy to work with and very flexible.

You can turn it into crispy thin crust pizzas, or you can use it in pan pizzas like this one, which that tend to have a thicker crust (though they’re not like deep dish, exactly).

However! I’m a firm believer that the perfect is the enemy of the good in the kitchen, and if the thing that is stopping you from making your own pizza is the dough, then just buy it!

There are plenty of good pre-made dough options at most supermarkets these days (check the prepared foods section). Or, if you have a local pizzeria that you like, you might ask if you can just buy the dough they use. Many pizzerias will happily sell you a few balls of dough for a few bucks.

Sheet Pan Pizza with Mozzarella

HOW TO SHAPE YOUR PIZZA DOUGH

However you get the dough, the most important step to shaping it for this sheet pan pizza is to make sure it’s at room temperature. If it’s cold from the fridge, it’ll be tough to work with and will end up being too thick in parts.

Assuming it is room temperature, though, just roll it out on a lightly floured surface and then press it into your sheet pan. Try to make it an even thickness in the bottom of the pan, but it’s okay to have some different crust thickness around the edges. That gives it character!

Also, note that the best pan to use for this recipe is a quarter-sheet pan!

THE TOPPINGS FOR MEAT LOVERS’ PIZZA

Meat lovers’ pizza, to me, means it needs at least three things: Italian sausage, ham, and pepperoni.

Could you add even more meat toppings? Probably, but be careful not to over top the pizza. Believe it or not, that is possible to do, and then you end up with a fork-and-knife pizza situation (not the end of the world).

Ideally, though, you should be able to pick up a slice of this pizza and not have it collapse or the toppings jump ship. So, feel free to experiment with toppings here. I gave my favorite amounts of each for a nice balanced pizza.

HOW TO STORE AND REHEAT LEFTOVER PIZZA

This sheet pan pizza makes, well, a sheet pan of pizza. It’s loaded and filling because the crust is a little thicker than your typical round pizza, so unless you are making this for a party, you’ll almost certainly have leftovers. But there is nothing wrong with having leftover pizza.

This pizza is okay eaten cold, but I find it’s best if it’s reheated. To reheat pizza, place a slice or two in a large skillet (cast iron is best) over low heat. Cover the skillet and let it cook for a few minutes. The skillet will re-crisp the crust and the covered skillet will provide some steam to re-melt the cheese. Just like new!

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January 31, 2019 at 05:31PM

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Split Pea Soup

1/31/2019

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Split Pea Soup
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Classic split pea soup! Dried split peas are cooked with ham hocks, onions, garlic, and leeks. This filling, hearty soup is perfect for cold winter days.

Photography Credit: Elise Bauer

There’s something about winter that just begs for the making of split pea soup, wouldn’t you agree?

Like the proverbial groundhog, who failing to see his shadow, retreats into the comfort of his burrow, in the chilly, foggy dampness of what is Sacramento winter, I stick my head out the door, only to make a quick retreat back into the house, wanting nothing more than to make a big pot of this hearty soup.

Made with dried “split” peas, and cooked up with flavorful, smoky ham hocks, split pea soup is warm, satisfying, and great for leftovers. This split pea soup recipe is adapted from one written by Julia Child years ago for a Parade Magazine article.

What Are Split Peas?

Split peas are different from the fresh peas we use to make side dishes or mix into shepherd’s pie. They’re a specific kind of field pea that is intended to be dried for long storage. After removing the outer hull, the peas are split in half along a natural seam, hence “split peas.”

You can find green or yellow split peas; for this soup we’re using green split peas. (Here’s a version with yellow split peas!)

You can store split peas for up to a year. Because they are small and already split in half, they don’t require pre-soaking and will cook faster than other kinds of dried legumes.

Note: If your split peas remain crunchy even after a long cooking time, the likely culprit is that your beans were old. Even if you recently purchased your split peas, it’s hard to know how long they were sitting on the shelf before you purchased them. Our best advice is to purchase split peas from a reputable grocery store where it seems like turnover on beans and legumes is high, like a natural foods store.

Ways to Top Your Soup

I like to top this soup with a handful of croutons and some chopped parsley or chives.

It’s easy to make your own croutons — here’s how! You can also toast a piece of bread until quite dry and then tear it into pieces with your hands.

Want a few more ideas? Remove the meat from the ham hocks and stir it into your soup, or add some smoky bacon or diced chicken. You could also add a few handfuls of baby spinach or another green, or top your bowl with a swirl of tangy yogurt.

How to Store and Freeze This Soup

Split pea soup can be kept refrigerated for about a week, or frozen for up to three months.

To freeze, cool the soup completely, then transfer to freezer containers or bags. Thaw overnight in the refrigerator, or gently warm the frozen soup in a saucepan over low heat on the stove top.

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Updated January 30, 2019 : We spiffed up this post to make it sparkle. No changes to the original recipe.

Split Pea Soup Recipe

For the Herb Bouquet: Tie 3 cloves garlic, 4 allspice berries, 2 bay leaves, 1 teaspoon thyme, 8 sprigs parsley in rinsed cheesecloth or place in bouquet garni muslin bag.

Ingredients

1 lb (2 1/4 cups) green split peas
2 Tbsp olive oil
1 large onion, peeled and chopped
2 celery stalks, chopped
1 large leek, chopped
1 large carrot, chopped
1 large clove of garlic, halved
1 herb bouquet (see Recipe Note)
2 ham hocks, well-rinsed
Salt
Pepper
Small toasted croutons (avoid for gluten-free version), to garnish
Chopped parsley or chives, to garnish

Method

1 Pick over the peas and remove any stones. Rinse and drain the peas.

2 Sauté the vegetables: Heat the olive oil in a large (4-quart) thick bottomed pot on medium high heat. Add the chopped onion, celery, carrot, and leek. Cook until the onion is translucent, about 5 to 7 minutes. Add the garlic and cook a minute more.

3 Cook the peas with the vegetables, herbs, ham hocks and water: Place peas in the pot with the vegetables, herb bouquet, ham hocks and 2 1/2 quarts of water. Bring to a simmer.

Skim the scum off the top of the soup for several minutes, until the scum ceases to rise.

Partially cover and simmer about 1 1/2 hours, or until peas are tender, stirring occasionally in case they stick to the bottom of the pan.

4 Remove the ham hocks and herb bouquet from the soup.

5 Purée the soup: Purée the soup with a blender. An immersion blender works great for this; if you are using a regular blender, take care to work in batches and only fill the blender halfway if the soup is still hot, and hold down the lid while blending.

If you want an exceptionally smooth soup, pass the purée through a sieve.

6 Remove the meat from the ham hocks (optional): If you'd like cut away the outer skin from the ham hocks and remove the meat from the bones. Dice the meat and stir it into the pureed soup.

7 Season to taste: Return the puréed soup to the pot and heat until once again steaming. Add salt and pepper to taste.

8 Serve garnished with croutons: Ladle into warm bowls and garnish with croutons and parsley or chives.

Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to Split Pea Soup on Simply Recipes. Thank you!

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Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

Simple Beef Empanadas and What We Love to Drink With Them!

1/31/2019

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Simple Beef Empanadas and What We Love to Drink With Them!
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Savory beef, warm spices and olives make the zesty filling for these simple empanadas!

This post is brought to you in partnership with Diet Coke.

The first time you look at the ingredients in a basic empanada recipe, you may think it’s a joke. Raisins? Beef? Olives?! How can these things work together?

Well, if you’ve ever had an empanada you probably know that they go together just fine. Great, in fact! The savory olives and warm spices balance the little bites of sweetness from the raisins. Wrap it all in a flaky crust and you’re in for a treat.

We paired these empanadas with a frosty can of Strawberry Guava Diet Coke, a classic flavor combo that’s new on the shelves … and thankfully so! It’s fruity, fizzy, and smoothly sweet — a natural pairing for these savory pastries!

Making the Filling

Making the filling for these empanadas is similar to making a taco filling: you brown your beef in a little oil, add some onions, garlic, and spices.

Easy Empanadas

Now this is where it takes a hard left turn from tacos! In goes tomato sauce, raisins, and chopped olives.

Easy Empanadas

Make sure to let the filling simmer for a few minutes to combine the flavors and, most importantly, let it cool to room temperature before you try to make the empanadas. If you add the hot filling to pie crust, it’ll be hard to shape the crust.

Shaping the Empanadas

You can actually buy pre-made empanada crusts at some Latin grocery stores, but you can also just use homemade or store-bought pie crust. Cut the pie crust into about 6-inch rounds. We use a small tortilla as a guide!

Instead of frying, we like to bake these guys at 400 degrees F. for 14-15 minutes until they are crispy and browned.

Serve hot with a cold Strawberry Guava Diet Coke!

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January 31, 2019 at 05:31PM

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Baked Blueberry Oatmeal

1/31/2019

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Baked Blueberry Oatmeal
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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.

We kicked off Oatmeal Week with Baked Oatmeal Cups, which I love as a way to meal prep oatmeal, but today we’re doing a full-on baked oatmeal recipe that bakes in a square baking dish. This variation of baked oatmeal is still uber healthy and perfect for meal prep, but it’s also great for entertaining. Whenever we’re having friends or family over for breakfast or brunch, baked oatmeal is on the menu. Sometimes I’ll also make a frittata so we have two options (one sweet and one savory) for everyone to enjoy.

Baking dish with Blueberry Baked Oatmeal topped with fresh blueberries.

I’ve personally been hooked on baked oatmeal for a few years, ever since I shared this maple pecan baked oatmeal recipe that everyone LOVES. I recently decided that I needed to experiment with different baked oatmeal flavor combinations and blueberries immediately came to mind!

A slice of blueberry baked oatmeal topped with fresh blueberries and maple syrup.

I love blueberries because they’re available year-round (fresh or frozen) . . . and they taste delicious year round too! They’re also known for being a superfood and are “nutrient dense” (which means they are low in calories, but high in nutrients). A lot of bang for your caloric buck! They contain some of the highest antioxidant levels compared to most common fruits and veggies and they have been shown to help improve chronic diseases like heart disease, blood pressure and diabetes. So many amazing health benefits.

Blueberry oatmeal topped with fresh blueberries in a baking dish before being baked.

This baked oatmeal is sweetened with a little bit of maple syrup and bananas, making it the perfect example of a baked breakfast that doesn’t need a ton of sugar to be delicious. Of course, if you do feel like you want your baked oatmeal to be a little sweeter, you can always add a drizzle of maple syrup on it right before you dig in.

Baking dish with Blueberry Baked Oatmeal topped with fresh blueberries. A slice is taken out of the oatmeal.

If you make your baked oatmeal ahead of time, store in an airtight container in the fridge for 4-6 days. If you prepped it for the week, you can separate out portions into smaller containers or baggies (I love Stasher Bags for this) so they’re ready for you to grab and go. I usually like to pop my portion into the toaster oven or microwave to heat it up right before diving in.

A slice of blueberry baked oatmeal on a spatula being taken out of a baking dish.

This baked oatmeal is good on it’s own, but to me, oatmeal isn’t complete without a drizzle of nut butter so I always serve my baked oatmeal with a drizzle of peanut butter or almond butter on top. So yummy!

A slice of blueberry baked oatmeal topped with fresh blueberries and maple syrup.

If you make this baked blueberry oatmeal please leave me a comment and star rating below. This feedback is super helpful for me and other EBF readers who are thinking about making the recipe.

Baked Blueberry Oatmeal

Author: Brittany Mullins
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 4
Category: Breakfast
Method: Bake
Cuisine: Oatmeal

Description

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.

Ingredients

2 cups rolled old-fashioned oats
1/4 cup pure maple syrup
1 teaspoon aluminum-free baking powder
1 1/2 teaspoons ground cinnamon
1/2 teaspoon fine-grain sea salt
2 cups unsweetened vanilla almond milk
1 large egg (or 1 Tablespoon flaxseed)
2 tablespoons coconut oil, melted
2 teaspoons pure vanilla extract
2 ripe bananas, mashed
1 1/2 cups fresh or frozen blueberries, divided
cooking spray
additional blueberries, nut butter and extra maple syrup, for serving

Instructions

Preheat the oven to 375°F.
Spray an 8-inch square baking dish with cooking spray.
In a large bowl, mix together the oats, baking powder, cinnamon, and salt.
Add in the milk, maple syrup, egg, coconut oil, vanilla and bananas. Stir well to combine. Gently fold in 1 cup of blueberries.
Carefully pour oatmeal mixture into the prepared baking dish.
Scatter the remaining blueberries across the top.
Bake for 35 to 40 minutes, until the top is nicely golden. Remove from the oven and let cool for a few minutes. Portion and serve. Top with additional fresh blueberries and nut butter, if using. Drizzle each portion with maple syrup if you want it a bit sweeter.

Nutrition

Serving Size: 1/4 of recipe
Calories: 396
Sugar: 28g
Fat: 14g
Saturated Fat: 7g
Carbohydrates: 64g
Fiber: 8g
Protein: 8g

Keywords: baked blueberry oatmeal

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January 31, 2019 at 08:08AM

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3 Minute Chocolate Peanut Butter Protein Oatmeal

1/30/2019

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3 Minute Chocolate Peanut Butter Protein Oatmeal
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A 3 minute chocolate peanut butter oatmeal recipe that uses old-fashioned oats. Just pop in the microwave and enjoy! Gluten-free, vegan and high protein.

Do you ever have those hectic mornings where you are rushing around, trying to leave on time, trying not to forget anything AND trying to make sure you don’t forget to eat breakfast? Of course you do, because you’re human. This recipe is for you on those busy mornings. It’s also for those of you working in the corporate world or living the dorm room life (aka only have access to a microwave).

Chocolate peanut butter oatmeal in a bowl topped with a peanut butter drizzle and chocolate chips.

I know for a fact that it is possible to eat healthy with limited resources . . . I started my health journey in college by incorporating healthy habits and starting an exercising routine. And many of those habits I started back then are still a part of my daily routine today. Now THAT I am proud of!

One of my top pieces of advice when it comes to healthy habits is to start small. Start with one doable change and slowly build. A great one to start with? A healthy breakfast with a good mix of carbohydrates, protein and healthy fat. Don’t feel like it needs to be a three-course meal – something as simple as this 3 minute oatmeal is perfect and makes it easy to fit all three macronutrients into one bowl.

Chocolate peanut butter oatmeal in a bowl topped with a peanut butter drizzle and chocolate chips.

If you think oats aren’t that filling or they don’t keep you satisfied for long, I’m here to prove you wrong with this recipe! Instead of using water, we’re using almond milk as the base to make it extra creamy and satisfying, and mixing in protein powder which obviously increases the protein!

I’m a stovetop oats girl through and through, but I get that using the microwave is super convenient, some people don’t have time to cook stovetop oats and some people just don’t want to wash another pot in the AM. I get it – and that’s why I’m sharing this microwavable oatmeal recipe.

Tips for Microwaving Oatmeal

For microwaving oatmeal, I highly recommend splitting up the time into increments and watching it like a hawk so that your oats don’t boil over and make a huge mess. It’s happened to the best of us – I usually microwave for 1 minute, stir and then microwave in 30-second increments until I’m happy with the consistency. It usually takes about 3 minutes of cooking time, but it will depend on your microwave. The oats are done when most of the liquid is absorbed!

For this chocolate peanut butter protein oatmeal, once the oats are cooked you stir in your chocolate protein powder until it’s completely dissolved . . . then top with peanut butter and chocolate chips! Bam – you’re ready to go with a delicious, healthy,protein-packedd breakfast!

Chocolate peanut butter oatmeal in a bowl topped with a peanut butter drizzle and chocolate chips.

If you try this peanut butter oatmeal be sure to leave a comment and star rating below letting me know how it turned out. Your feedback is super helpful for the EBF team and other EBF readers who are thinking about making the recipe.

Microwavable Chocolate Peanut Butter Oatmeal

Author: Brittany Mullins
Prep Time: 1 minute
Cook Time: 3 minutes
Total Time: 4 minutes
Yield: 1
Category: Breakfast
Method: Microwave
Cuisine: American

Description

A 3 minute chocolate peanut butter oatmeal recipe that uses old-fashioned oats. Just pop in the microwave and enjoy! Gluten-free, vegan and high protein.

Ingredients

1/2 cup old fashioned oats
3/4 cup unsweetened vanilla almond milk
1/2 scoop chocolate protein powder (I use IdealRaw)
1 Tablespoon natural peanut butter, for topping
1 teaspoon chocolate chips, for topping (optional)

Instructions

Add oats and almond milk into a bowl and stir to combine. Microwave for 1 minute, then stir and continue to microwave in 30 second increments, stirring between each, until the oatmeal is the consistency you like. I usually cook for a total of 3 minutes, but you’ll know it’s done when most the liquid is absorbed and oats are hot.
Carefully remove from microwave (bowl will be hot). Stir protein powder into oats until completely dissolved and top with peanut butter and chocolate chips, if using.

Notes

To cook this recipe on the stovetop, you’ll need 1/2 cups and 1 cup of almond milk. Heat over medium-high heat for 8-10 minutes, stirring frequently. You’ll know it’s done when most of the liquid has been absorbed and the oats are creamy. Remove from heat, stir in protein powder and transfer to a bowl. Top with peanut butter and chocolate chips, if using.

Nutrition

Serving Size: 1 bowl without chocolate chips
Calories: 333
Sugar: 3g
Fat: 15g
Carbohydrates: 37g
Fiber: 8g
Protein: 17g

Keywords: chocolate peanut butter protein oatmeal

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January 30, 2019 at 05:04AM

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Buffalo Chicken Egg Rolls

1/29/2019

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Buffalo Chicken Egg Rolls
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Buffalo Chicken Egg Rolls

4 Freestyle Points 231.5 Calories

These Buffalo Chicken Egg Rolls, filled with shredded boneless chicken breast, carrots, scallions, hot sauce and blue cheese make the perfect appetizer! Bake them in the oven or air fryer!

Buffalo Chicken Egg Rolls

For the filling, I took inspiration from my Buffalo Chicken Dip and added some cream cheese to the mix to make them creamy, moist and flavorful! You can see more Super Bowl Recipes here.

I tested them several times until I got the filling just right, both in my oven and Skinnytaste Vremi Air Fryer that comes out early May! The results came out best in the air fryer, they were crispier and held their shape better. Whichever way you make them, they will still taste great.

To make the filling, I used my Instant Pot but you can also use a slow cooker, I also have directions for both. If you prefer to use pre-cooked chicken, you can use the breast meat from a rotisserie chicken. If you prefer, you can swap the blue cheese for mozzarella cheese.

How To Make Ahead

You can prep the chicken and make the filling 1 to 2 days before.

How To Freeze

You can freeze leftover egg rolls to keep on hand anytime you need them. For cooked egg rolls, let them come to room temperature before freezing. Wrap them with plastic or foil, or place them in a freezer safe container. To reheat in the air fryer, heat 360F 8 to 10 minutes, until heated through. In the oven, bake 375F until heated through, about 15 to 20 minutes.

These Buffalo Chicken Egg Rolls, filled with shredded boneless chicken breast, hot sauce and blue cheese make the perfect appetizer! Bake them in the oven or air fryer!

More Buffalo Chicken Recipes:

Buffalo Chicken Egg Rolls

These Buffalo Chicken Egg Rolls, filled with shredded boneless chicken breast, carrots, scallions, hot sauce and blue cheese make the perfect appetizer! Bake them in the oven or air fryer!

Ingredients:

2 (16 ounces) boneless skinless chicken breasts
2 ounces 1/3 less fat cream cheese, softened
1/2 cup Franks hot sauce (or whatever hot sauce you like)
1/2 cup crumbled blue cheese
1/3 cup shredded carrots, chopped
1/3 cup chopped scallions
16 egg roll wrappers
olive oil spray
Blue Cheese Dressing, optional for dipping

Directions:

For the Chicken:

Place chicken in the slow cooker and add enough water or chicken broth to cover. Cook high 4 hours. Remove and shred with two forks, discard the liquid.
To make in the Instant Pot, add at least 1 cup broth or water, enough to cover the chicken. Cook on high pressure 15 minutes, natural release. Discard liquid and shred with two forks.
Meanwhile, combine the cream cheese, sour cream and hot sauce together until smooth. Add the blue cheese, carrots and scallions and mix well, makes 3 cups.
One at a time, place egg roll wrapper on a clean surface, points facing top and bottom like a diamond.
Spoon 3 tablespoons of the buffalo dip mixture onto the bottom third of the wrapper.
Dip your finger in a small bowl of water and run it along the edges of the wrapper. Lift the point nearest you and wrap it around the filling.
Fold the left and right corners in toward the center and continue to roll into a tight cylinder.
Set aside and repeat with remaining wrappers and filling.
Spray all sides of the egg rolls with oil using your fingers to evenly coat.

OVEN METHOD:

Preheat the oven to 400F. Spray a sheet pan with oil.
Transfer the egg rolls to the baking sheet and cook until browned and crisp, about 16 to 18 minutes, turning halfway.
Serve immediately, with dipping sauce on the side, if desired.

AIR FRYER METHOD:

In batches, cook 370F for 8 to 9 minutes, turning halfway through until golden brown.
Serve immediately, with dipping sauce on the side, if desired.

Nutrition Information

Yield: 8 servings, Serving Size: 2 egg rolls

Amount Per Serving:
Freestyle Points: 4
Points +: 6
Calories: 231.5 calories
Total Fat: 6g
Saturated Fat: 3g
Cholesterol: 24.5mg
Sodium: 1020mg
Carbohydrates: 24.5g
Fiber: 1g
Sugar: 1.5g
Protein: 20g

posted January 29, 2019 by Gina

Recipes

via Skinnytaste http://bit.ly/2ix3Luq

January 29, 2019 at 10:30AM

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4 Ways to Make a Batch of Roasted Vegetables Last All Week

1/29/2019

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4 Ways to Make a Batch of Roasted Vegetables Last All Week
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A pan of roasted vegetables is one of those simple joys. They are gorgeous, glistening colorful chunks of vegetal goodness.

They can also be satiating — pair them with a pot of rice, and many of us would call it dinner.

Roasted Brussels Sprouts

Which Vegetables to Roast and When

Most vegetables take well to roasting, which concentrates their natural sugars and offers up a golden caramelized exterior with a terrific texture.

They key is to combine vegetables of approximately the same size and density so the cooking time is the same for the whole pan. You could also start with a longer cooking vegetable, like potatoes, and then add some asparagus when the potatoes only have 10 to 15 minutes left to cook. This way everything is ready at the same time.

The combination of vegetables to roast can (and should!) change season to season. Make Roasted Potatoes and Asparagus with Lemon Mustard Dressing in the spring and Cider Vinaigrette Roasted Root Vegetables or butternut squash, Brussels sprouts, and halved fingerling potatoes for a delicious fall/winter combo. They are super pretty to boot! Baby pattypan squash, scallions and asparagus make a lovely simple side as the weather warms up. The possibilities are endless!

Here are some of our favorite basic roasted vegetable recipes:

Hearty Roasted Vegetable and Chicken Stew

How to Use Roasted Veggies All Week

After you enjoy your fresh-from-the-oven roasted vegetables as a side dish with dinner, you will be amazed at how useful leftover roasted vegetables can be all week long.

Don’t leave leftovers to chance — make extra on purpose! If you roasted vegetables as a side dish, double them to make extra for the rest of the week.

Keep in mind that some of these recipes call for roasting vegetables as part of the recipe. You can substitute whatever roasted vegetables you have on hand to give yourself a leg up and get to dinner faster!

Potatoes and Asparagus Recipe roast the potatoes and asparagus

Roasted Potatoes and Asparagus

The Best Way to Reheat Roasted Vegetables

Roasted vegetables can be reheated in the oven, on a sheet pan or in a baking dish, and are fairly flexible in terms of oven temperature. That means if you are roasting a chicken at 450°F, go ahead and slide those roasted vegetables in for the last 10 minutes of cooking and let them warm up. Baking a casserole at 350°F? In they go! But you might want to time it so they have a few more minutes to heat through.

Roasted vegetables are also fine to reheat in the microwave, though they will soften, and you won’t have the same crisp-browned edges you get when you roast or reheat them in the oven.

Creamy Polenta with Roasted Broccoli

1. Pastas and Grains

Roasted vegetables are welcome additions to pasta and grain dishes of all sorts.

Try this: cook a pound of your favorite pasta then toss it with several cups of roasted vegetables (any kind) and a glug or two of olive oil. You have a lovely (vegan!) dinner. Sprinkle with a handful of shredded Parmesan, crumbled feta or goat cheese to finish it off (now it’s vegetarian).

Don’t like pasta? Cook up some grits, polenta or quinoa and top it with roasted vegetables of your choice. If your vegetables are cut on the larger side, dice or roughly chop them.

For the following recipes, feel free to substitute the roasted vegetables you have on hand for the ones called for in the recipe. Give the recipes a read through, and then add the roasted veggies when indicated in the recipe so they keep their shape and texture.

Roasted Root Vegetables with Tomatoes and Kale

2. Soups and Stews

Most soups call for cooking vegetables in the soup itself (maybe with a quick sauté in the pot first), but roasted vegetables have their own unique caramelized flavor and adding them to soup provides additional depth.

Some of my personal favorites are: roasted butternut or other winter squash, fennel, asparagus, beets, cauliflower, and rutabagas to name a few.

Even still, you may want to build a flavorful base for your soup by sautéing garlic or onions or some other member of the allium (onion) family first.

Add your roasted vegetables toward the end of the cooking process. They are already cooked so you are just warming them through. You don’t want them to over cook, get mushy, and fall apart. Finally, make sure they are cut into pieces small enough to fit comfortably on a spoon.

If your goal is pureed soup, then simply throw the roasted vegetables into a blender or a food processor, and add a couple of cups of broth. Season with salt, pepper or whatever herbs and spices you like. Puree until smooth, adding additional broth until you achieve your desired texture. Root vegetables take particularly well to roasting then pureeing.

Heat it up and voila! Instant Roasted Vegetable Soup!

Vegetarian Spinach and Mushroom Lasagna

3. Lasagna

A lasagna with roasted vegetables is pure joy. Rich melty cheese, al dente noodles, maybe some crumbled meat (maybe not), and then chopped roasted vegetables of almost any kind make for a truly winning combination.

You can add chopped roasted vegetables to pretty much any lasagna recipe. Use a light sprinkling as you build your layers so the balance of the recipe remains and your pieces don’t slide apart when you serve them.

If you want to include more roasted vegetables and make them the full star of the show add them to this very simple lasagna recipe, where you can safely pile them on.

Another way to go would be to replace some of the vegetables in your favorite lasagna recipe with an equal amount of chopped roasted vegetables.

Here are some lasagnas that are terrific as they are but would get even better with some chopped roasted vegetables in the mix!

Easy Chicken Enchiladas in pan covered in red chili sauce and cheese

Red Chili Chicken Enchiladas

4. Enchiladas

The fillings for enchiladas are pretty adaptable. Everything gets mixed together, rolled up in small tortillas and arranged snugly in a pan. Just make sure that the vegetables are cut small enough to stay put and not leap out of the enchilada when you serve them.

Roasted vegetables plus cheese could anchor a pan of terrific vegetarian enchiladas all on their own. Wrap them up in lightly toasted tortillas and pour some enchilada sauce over the top before baking it all together.

You can also swap equal amounts of roasted vegetables for any other vegetables called for in a recipe. You could even replace the meat with vegetables to make any recipe vegetarian.

Recipes

via Simply Recipes http://bit.ly/2F9fkDA

January 29, 2019 at 09:08AM

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Healthy Salted Caramel Oatmeal

1/29/2019

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Healthy Salted Caramel Oatmeal
http://bit.ly/2MCyO8p

This warm and gooey salted caramel oatmeal is swirled with an easy date caramel sauce giving it that perfect blend of sweet and salty. Vegan + gluten-free.

Welcome to Day 2 of Oatmeal Week 2019! January is National Oatmeal Month so obviously Eating Bird Food had to celebrate! I am a huge oatmeal fan… my blog may have survived on 90% oatmeal recipes for the first year it was on the internet. LOL! So needless to say, I was super excited to come up with oatmeal recipes for you alllll week long. Are you ready?!

Bowl of salted caramel oatmeal swirled with date caramel and almond milk. A gold spoon, dish cloth, and a mug of coffee are beside the bowl.

Oats are an amazing grain. They’re naturally gluten-free and provide a good amount of vitamins, minerals, fiber and even antioxidants. Oats have been shown to help lower cholesterol, help control blood sugar fluctuations, help improve skin concerns and even help with weight loss. They are basically a “super grain.” Oats can be used in a variety of ways – oatmeal (duh!), energy balls, muffins and other baked goods.

The key component in this salted caramel oatmeal is my 4 ingredient date caramel sauce. I can hardly type that without my mouth watering. Once you make it, you won’t be able to get it off your mind. It’s the perfect sauce for just about anything sweet. My favorite way to use it? Apple nachos!

Bowl of creamy, gooey salted caramel oatmeal made with date caramel. Topped with almond milk.

Making this salted caramel oats is a breeze. Especially if you make your date caramel ahead of time

Just start by adding your oats, water, banana slices and salt into a saucepan. If you usually just add in flavorings after your oats are done cooking, you’re missing out! The banana and oats combine super well (the bananas slices sort of disintegrate) and the end result is a big bowl of naturally sweetened oatmeal. Highly recommend!

The oats usually only take about 5-7 minutes to cook. Once the consistency is to your liking, they’re ready. Just spoon into a bowl, top with a (hefty) drizzle of date caramel sauce and a little almond milk if using and dive in!

Bowl of creamy, gooey salted caramel oatmeal made with date caramel. Topped with almond milk.

If you make this salted caramel oatmeal please be sure to leave a comment and star rating letting me know how it turned out. I read every single comment and your feedback is so helpful for me and other EBF readers who are thinking about trying the recipe!

Salted Caramel Oatmeal

Author: Brittany Mullins
Prep Time: 5 minutes
Cook Time: 7 minutes
Total Time: 12 minutes
Yield: 1
Category: Breakfast
Method: Stovetop
Cuisine: Oatmeal

Description

This warm and gooey salted caramel oatmeal is swirled with an easy date caramel sauce giving it that perfect blend of sweet and salty. Vegan + gluten-free.

Ingredients

1/2 cup old fashioned oats
1 cup water
1/2 banana, sliced
1/4-1/2 teaspoon sea salt
2-3 Tablespoons date caramel sauce
almond milk for topping (optional)

Instructions

Place oats, water, banana slices and salt into a saucepan and bring to a boil, reduce heat to a simmer and cook stirring frequently until the oatmeal is cooked and creamy, about 5-7 minutes.
Portion oatmeal into a bowl, drizzle date caramel sauce on top of oats and stir. Add a little almond milk on top, if using.

Notes

To lower the sugar content: skip the banana or use less date caramel sauce.
To up the protein content: stir in 1/2 -1 scoop of vanilla protein powder after cooking.

Nutrition

Serving Size: 1 bowl
Calories: 356
Sugar: 50g
Fat: 3g
Carbohydrates: 85g
Fiber: 6g
Protein: 6g

Keywords: salted caramel oatmeal

The post Healthy Salted Caramel Oatmeal appeared first on Eating Bird Food.

Recipes

via Eating Bird Food http://bit.ly/1L45wsH

January 29, 2019 at 06:01AM

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