Goldfish Chicken Tenders
https://ift.tt/2ElFx49 Mashing up new ingredients into something familiar but slightly different is a great way to show kids how fun cooking can be. As a parent, this is a priority of mine in the kitchen. These Goldfish Chicken Tenders are a perfect example. 4-INGREDIENT CHICKEN TENDERS!We seem to have a never-ending supply of Goldfish cheese crackers at our house. I find them everywhere. In the car. In the couch. On the floor. One time I time found a Goldfish cracker in my shower. So finding a few cups of the super crispy, cheesy crackers to use on some chicken tenders was not hard. (I did not, however, repurpose the ones I found throughout the house.) All the other things you need for this recipe are basic pantry staples—flour, eggs, and of course, chicken tenders. While you could fry these, I prefer to bake them. The crackers get really crispy and form a satisfying crust, and cleanup is much easier if you bake them. If you don’t have an endless supply of Goldfish crackers in your house, like I do, you can also substitute crushed Cheez-Its, Ritz crackers, or any crispy cracker you have in your pantry. KIDS LOVE COLORSIf you make brightly colored food, it’s much more likely your kids will be into it. They love color! These bright orange chicken tenders were a total delight to my kids. They had never seen anything like it and therefore loved them. I suspect the presence of Goldfish helped, too, but I can’t be sure. COOKING THE BEST CHICKEN TENDERSThere are a few tips I can give you to cooking great chicken tenders.
HOW TO REHEAT LEFTOVER CHICKEN TENDERSIf you have leftovers and need to reheat them, please, oh please, do not put these in the microwave. They will turn into a sad, soggy orange heap. The fastest way to reheat them is in a skillet over low heat with a little oil. That will warm them through and preserve the crispy crust. If you are reheating a large batch, you can bake them a second time in the oven for about 8 minutes at 350°F. until they are warmed through and crispy again. THE DAD ADD: MAKE A SANDWICH!These Goldfish Chicken Tenders make a surprisingly delicious sandwich. As in, I will probably only eat them in sandwich form if/when I make them for my family again. I just loaded them up on a soft sub roll with a smear of mayonnaise, some shredded iceberg lettuce, and some banana peppers. The lettuce and peppers give some nice crunch and acidity to the sandwich. So delicious! THE REPORT CARDMy kids thought these were an absolute hoot. My four-year old kept saying, “Why they Goldfish on my chicken?!” Meanwhile, my two-year old, whose vocabulary is limited, just kept saying, “It orange. It orange.” Yes. It orange. And they scarfed these down! Possibly the most interesting report came from my wife, who was very skeptical that these would be good. She tried one, squinted directly at me, pondered various other chicken tenders I’ve made over the years, tried another bite . . . tried another bite . . . tried another bite . . . never admitted that she liked them . . . tried another bite. AND SO ON. MORE BREADED CHICKEN RECIPES TO TRY!Products We LoveThis post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Read more about our affiliate linking policy. Recipes via Simply Recipes https://ift.tt/2F9fkDA February 20, 2019 at 09:02AM
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Healthy Sheet Pan Chicken Sausage and Roasted Veggies
https://ift.tt/2TZSOEO Broccoli, sweet potatoes and red onion come together with chicken sausage for a simple, healthy sheet pan meal that’s delicious and perfect for busy weeknights. So many of you are requesting simple recipes lately… ask and you shall receive! Truth be told, almost all my dinner recipes are super simple so I’m glad we’re on the same page. I personally LOVE sheet pan dinners because you can throw everything onto one pan, bake it and voila! A delicious, healthy dinner is ready to go. PLUS you only have to wash one pan (and a cutting board). Score! This particular sheet pan dinner doesn’t get much simpler. We’re using pre-cooked organic chicken sausage links. Dinner sausage, to be exact! I love the Bilinski and Applegate Farms brands! There are a ton of flavors to choose from so pick whichever flavor combo sounds the best! I usually go for the mild or spicy Italian, but have been eyeing the more “fun” flavors like cilantro lime or apples and honey. YUM! I paired the chicken sausage with a bunch of roasted veggies. I chose sweet potatoes, broccoli, onions and garlic because they’re some of my favorites, but you can literally do any combination of your favorite veggies. And if you’re short on time, there is no shame in buying pre-chopped veggies to make this dinner even faster. You can eat this meal as is (just meat and veggies) or serve it over your favorite grain like brown rice or even quinoa. The dish has plenty of flavor on it’s own, but I topped ours with sriracha because I love a little heat. And if you know me, you know I basically top all things savory with hot sauce. It’s a thing. Enjoy this healthy dinner the next time you think you don’t have time to throw a healthy meal together! I bet it will quickly become part of your weekly dinner rotation. If you make these healthy magic cookie bars please be sure to leave a comment and star rating below letting me know how they turn out. Your feedback is so helpful for the EBF team and other EBF readers. PrintDescriptionBroccoli, sweet potatoes and red onion come together with chicken sausage for a simple, healthy sheet pan meal that’s delicious and perfect for busy weeknights. Ingredients
Instructions
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The post Healthy Sheet Pan Chicken Sausage and Roasted Veggies appeared first on Eating Bird Food. Recipes via Eating Bird Food https://ift.tt/1L45wsH February 20, 2019 at 05:27AM
West African Peanut Chickpeas
http://bit.ly/2BTnhh5 These West African Peanut Chickpeas over sticky white rice make for a soothing and satisfying plant-based meal. The chickpeas are coated in smoky peanut sauce with hints of tomato, ginger, garlic and lime with an echo of a traditional West African Peanut Stew. Only in a hearty bowl format. This fast and flavorful meal can be yours in under a half hour..Read more » This is a summary, images and full post available on HHL website! Recipes via Healthy. Happy. Life. http://bit.ly/ygHPsr February 19, 2019 at 05:16PM
Kale and Potato Soup with Turkey Sausage
http://bit.ly/2IpUhD7 Kale and Potato Soup with Turkey Sausage is an easy, hearty soup made with kale, potatoes, carrots and turkey or chicken sausage. Kale and Potato Soup with Turkey SausageThis quick and easy soup is the perfect one-pot meal, and a tasty way to enjoy kale, which is high in vitamins K, A and C with both antioxidant and anti-inflammatory benefits. Great for dinner, or meal prep if you like batch cooking because this recipe is freezer-friendly and tastes great reheated. A few more hearty soup recipes are Leftover Ham Bone Soup with Potatoes and Cabbage, Chicken Soup with Spinach and Whole Wheat Acini di Pepe and Chicken Sweet Potato and Kale Soup. Recipes via Skinnytaste http://bit.ly/2ix3Luq February 19, 2019 at 09:55AM
Coconut Golden Milk
http://bit.ly/2BKc8ie I am a beverage junkie. I typically have at least two going at once, a water bottle in my car that constantly needs refilling, and a mostly empty tea cup next to my nightstand. I’m always looking for a compelling drink—and if it can feed me on a deeper level, so much the better. Case in point: I used to drink coffee, but many moons ago after my twins were born, I could not really drink it anymore. My stomach decided it was just NOT down with that level of acidity and despite the fact that I love the smell of it and sometimes still have decaf (and then usually regret it), I mostly switched to tea and more therapeutic beverages. That’s where Golden Milk comes in. WHAT IS GOLDEN MILK?Golden Milk is a warm beverage that nourishes and balances you, which is especially nice during the winter months for those of us living in colder climates. Its roots are in Ayurveda, India’s ancient holistic healing system. Golden Milk is a combination of sweet, bitter, astringent, pungent, and spicy flavors. Also sometimes called Turmeric Latte or Turmeric Milk, it typically contains turmeric, ginger, black pepper, and cinnamon mixed with whole cow’s milk and sweetened with honey. Some versions add ground cardamom and/or ghee (clarified butter). In Ayurveda, golden milk (or haldi doodh) is a tonic often consumed before bed—warm milk can make you sleepy. But you can drink it any time of day and I personally like it as an alternative to coffee. It happens to be good for you, too; turmeric is known to help support the body’s various systems (digestive, circulatory, respiratory). Some of us who like it are also known to drink it when we feel under the weather, as turmeric and ginger are loaded with antioxidants. And as for the black pepper, it’s not unusual to encounter black pepper and turmeric together (in curry powder, for instance). These ingredients have a history of being nutritionally symbiotic—it’s believed the compounds in black pepper help with the absorption of the compounds in turmeric. MY FAVORITE WAY TO MAKE GOLDEN MILKMy riff on golden milk goes like this. I use coconut milk instead of the traditional cow’s milk because I don’t drink cow’s milk. I also happen to love the way coconut milk creates a really rich, thick beverage, and the way coconut plays with the other flavors. It’s a natural pairing, and not uncommon. But you can certainly use any kind of milk you have, dairy or otherwise. I also like to use maple syrup instead of honey. For me, I feel like honey gets lost among some of the more assertive flavors, and I like the way maple syrup plays with everything else in the drink. But that’s just strictly personal preference. You could certainly use the traditional honey if that’s what you have or prefer. Ayurvedic principles recommend adding it after you heat the drink because heating honey reduces its beneficial properties. I’ve also tried Golden Milk with coconut sugar (use about 2 teaspoons). Finally, you could use date sugar—dates are what’s called sattvic in Ayurveda, bringing balance and harmony to the mind and body—but it’s expensive and not always easy to find. WHAT IS TURMERIC?This root is in the same family as ginger and shares some of its pungency, but not its spicy heat, per se. It’s what typically gives curry powder mixes its telltale bright yellow hue (but again, not its heat!). As is often the case with foods that are brightly colored and found in nature, turmeric is loaded with antioxidants, making it a great ingredient for a warming, nourishing beverage like this one. Antioxidants have anti-inflammatory properties, and avoiding or reducing prolonged inflammation in the body is generally thought to be good for our health. GROUND OR FRESH TURMERICThe recipe calls for ground turmeric because it distributes well in liquid, and it’s also more widely available than turmeric root. However, if you find fresh turmeric, I see no reason why you can’t grate some into the drink just as you would the ginger. You might want to strain the finished beverage before drinking it if you don’t like the prospect of swallowing little flecks of grated turmeric. HOW TO SERVE GOLDEN MILKGolden Milk is typically served warm, which is how I also prefer to drink it. I usually warm it gently over low heat. If you are new to the flavor of turmeric, boiling the milk (the traditional way to prepare it in Ayurveda) reduces the bitterness in the turmeric. However, there’s nothing stopping you from drinking this cold from the fridge! I’d just make sure you stir or shake it up in order to reintegrate the coconut milk since sometimes the fat separates from the rest of the liquid. I don’t do this, but if the little stray fibers from grated ginger bother you, strain off the milk through a fine mesh sieve before you drink it. HOW TO STORE GOLDEN MILKI store anything I don’t drink immediately in a covered glass jar or container and refrigerate it. I have noticed that Golden Milk tends to become more pungent after it sits for 2 to 3 days in the refrigerator. But it really is best consumed right away—it kind of makes you slow down to both make it and enjoy it. TRY THESE OTHER WARMING DRINKS!Recipes via Simply Recipes http://bit.ly/2F9fkDA February 19, 2019 at 09:06AM
Lasagna
http://bit.ly/2Ioz5gS Prepare the Bolognese Meat Sauce1 Make the soffritto: Combine pancetta, onion, celery, and carrot in sauté pan with butter and cook over medium heat until onion turns pale gold. 2 Add the beef, pork, sausage to the soffritto, and increase the heat to high; cook until browned. Sprinkle with the ground clove, cinnamon, and pepper. 3 Stir in tomatoes, bring to a simmer and reduce the heat to medium. Cook over medium heat for 15 minutes. If you are using whole canned tomatoes, break them up as you add them to the sauce. 4 Add milk and season with sea salt. Then turn down the heat and let simmer for 2 and 1/2 hours. Stir at least every 20 minutes. Whenever the sauce simmers down to the point that it is sticking to the bottom of the pan, just add 1/4 cup of water and scrape up the browned bits from the bottom and continue to cook. Make the Béchamel sauce5 Make the roux: Heat the milk until almost boiling in a heavy bottomed sauce pan. In a separate pan melt the unsalted butter with the flour over low heat. Stir rapidly with a spoon. Cook this for 1 minute and then remove from the heat. (See Wikipedia on Béchamel Sauce for more information on this sauce.) 6 Slowly add half the milk to the roux: Slowly add half the hot milk to your butter and flour mixture. During this process stir constantly. 7 Add remaining milk, thicken the sauce: Return the milk, butter, flour mixture to low heat until the sauce begins to thicken. Add the remaining milk slowly while stirring working it into the thickened sauce. Continue to stir until it comes to a boil. 8 Season, stir: Season with some sea salt, and continue stirring until the right consistency has developed. If any lumps form, beat them out rapidly with a whisk until they dissolve. Remove from heat. Prepare the Lasagna9 Cook the lasagna noodles: Preheat oven to 375°F. Cook the lasagna according to instructions. About 8 minutes in 6 quarts of boiling salted water. Drain, rinse with cold water. Lay the individual lasagna noodles out on kitchen towels, not touching, so they do not stick together while you layer the casserole. 10 Layer the lasagna: Spread a little olive oil around the inside of a 13x9-inch baking pan. Make sure your baking pan is non-reactive - pyrex or stainless steel. Do not use an aluminum pan as it will react with the acidity of the sauce and ruin the flavor. Put a layer of lasagna noodles down first. Layer on a third of the bolognese sauce, then a third of the bechamel sauce. Sprinkle with grated Parmesan. Repeat two more times. Top with a final layer of noodles and sprinkle with grated Parmesan. 11 Bake: Tent the casserole with aluminum foil. Put lasagna into the middle rack of a pre-heated 375°F oven. Bake for 20-30 minutes, until the top begins to get lightly browned. Remove from oven and let cool 5-10 minutes before serving. Recipes via Simply Recipes http://bit.ly/2F9fkDA February 19, 2019 at 08:01AM
Puerto Rican Rice Stew with Shrimp and Pigeon Peas (Asopao de Camarones y Gandules)
http://bit.ly/2NcCmi5 Most cultures have some version of a comforting, hearty rice stew in their diets. The Chinese have congee, West Africans have jollof, and U.S. Southerners have gumbo. Puerto Ricans have their very own version, which we call asopao. Much like its international counterparts, asopao’s consumption isn’t relegated to the winter months — there really isn’t a “winter” in Puerto Rico, so asopao is a dish that is enjoyed year-round. That said, this asopao can be particularly comforting in the colder months. WHAT IS ASOPAO?Asopao is rice stew—it’s basically a savory porridge. It can be prepared using most meats, poultry, or seafood. This version combines my two favorite asopaos ingredients into one, substantial meal: shrimp and pigeon peas. Sofrito, a common Spanish mixture made from tomatoes, onion, peppers, and garlic forms the flavor base, giving the stew a bold flavor without imparting any spiciness. Adding shrimp and pigeon peas gives the asopao an earthiness that balances the sofrito. The peeled and deveined shrimp, as well as canned pigeon peas, are the co-stars to this thick, porridge-like rice. Ham is also used to create this base, which will flavor the rest of the stew. WHAT ARE PIGEON PEAS?Pigeon peas—or gandules, as they’re called in most Spanish-speaking Caribbean islands—are not as common in diets in the States as they are in the rest of the world. Much like the well-known green pea, pigeon peas grow in pods that need to be split open before extracting the small, brown peas. Pigeon peas have an earthy, unique flavor that holds their own in many dishes and plays well with other flavors, too. You should be able find them easily in most supermarkets where the Hispanic foods are sold. Most stores sell them canned, although larger stores (or those in predominately Hispanic, Indian, or African communities) may also sell them frozen. Both forms can be used without any adjustments to the recipe. Dried gandules take way too long to cook, if you can even find them in stores. RECAITO AND SAZÓN SEASONING BLENDSRecaito is an herb-based paste that’s popular in most Caribbean cooking. It’s used to add a punch of aromatic flavor to stews, beans, or meat dishes. The main ingredient is culantro, or Mexican coriander, along with white onion, garlic, and sweet peppers. While it can be made from scratch, I’ve found that jarred recaito is a great stand-in. Sazón is a flavor-enhancer used in many dishes in the Hispanic kitchen. It’s an MSG blend of seasonings that impart color and flavor at the same time. This particular variety of sazón (the one I use exclusively) has culantro, which gives food a flavor that’s similar to cilantro, but more potent. It also contains annatto (achiote), a seed that imparts color when added to foods. WHAT KIND OF RICE TO USE?The main ingredient of any asopao is, you guessed it—rice! Long grain rice is what I use because I always have it on hand. Medium or short grain rice will work as well. Rinsing rice may seem like an odd step, but it does a great job of removing excess starch, which can make the stew too thick. SOAKING THE RICE MAKES A DIFFERENCEAfter rinsing, soak your rice in a mix of water and the pigeon pea liquid for 45 minutes prior to cooking. This gives it time to soften and achieve the proper texture in the relatively short cooking time for this stew. Without the soaking, the rice needs to cook longer to become tender, but that longer cooking time can also turn it to mush quickly. To make things efficient, I recommend starting your rice soaking prior to cutting and measuring your other ingredients. Also, save the water from the soaked rice, as you’ll need it to later to add more flavor and body to the stew! WHAT TO SERVE WITH ASAPAO?Because this is such a rich stew, the only accompaniments you’ll need are a few slices of ripe avocado and a slice of toasted, buttered French bread. Serve immediately, because the rice will continue to absorb the liquid as it sits. The longer the asopao cooks, the more liquid you will need to add to maintain that stew consistency. Stir in a cup of hot water (or chicken broth if you want more flavor) and add more, as needed, to thin out any leftover asopao. How to Store and Freeze AsapaoLeftovers will last for three days under refrigeration—just pack them into an air-tight food container. The asopao can also be frozen for up to two months, and thawed for 24 hours prior to reheating. The rice will have broken down more after thawing, but it will still taste as wonderful as when it was first made. TRY THESE OTHER PUERTO RICAN DISHES!Recipes via Simply Recipes http://bit.ly/2F9fkDA February 18, 2019 at 09:04AM
Roasted Chickpeas
http://bit.ly/2GvvYSn It’s no secret I’m a fan of chickpeas – they’re a great addition to soups, stews, salads, sandwiches, you name it. Not only are they a great vegetarian protein source, but they’re also a great way bump up the texture in a dish. If you’ve been reading the blog for a while, though, you know that I’m not a fan of mushy food. Sometimes I’m craving something crispy in a salad, and chickpeas’ soft texture won’t satisfy me. Enter: roasted chickpeas. They still have all the protein and heartiness of regular chickpeas, but they’ve become an irresistible salty, crunchy ingredient. Even better, they’re a great healthy vegan snack on their own! How do I make roasted chickpeas?Roasting chickpeas is simple! Start with three basic ingredients: cooked or canned chickpeas, extra-virgin olive oil, and salt. Then…
So simple! Your roasted chickpeas are ready to eat. Tips & tricks for making the best roasted chickpeas!Here are some of my favorite tips for making great roasted chickpeas.
I made roasted chickpeas! What should I do with them?Enjoy them as a snack, toss them in a simple salad, or use them in any of these recipes:
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The post Roasted Chickpeas appeared first on Love and Lemons. Recipes via Love and Lemons http://bit.ly/2h2Uz32 February 18, 2019 at 07:24AM
Herbes de Provence Skillet Chicken with Potatoes and Greens
http://bit.ly/2tpUOKU One pan? Yes, please! This French Herbes de Provence skillet chicken uses chicken tenders, potatoes, olives, and spinach make quick work for this weeknight, freezer friendly meal. Photography Credit: Alison Bickle Sometimes you just need a meal in your back pocket. Herbes de Provence Skillet Dinner is that meal for me. We always have potatoes and onions on the countertop, and the refrigerator is rarely without a leafy green and jar of olives. Toss them together with some marinated chicken from the freezer, and dinner is ready in a snap! THE BEST CHICKEN FOR THIS RECIPESkip over split breasts and boneless skinless chicken breast halves for this recipe. You want thinly sliced chicken breast, chicken tenderloins or chicken tenders. A thick breast would take too long to cook, and your vegetables would be overdone by the time the chicken finished. The thinner cut also gives you better seasoning distribution because more of every bite is coated with marinade. SHOPPING FOR THE VEGETABLESPotatoes: I use small golf-ball-sized baby or b-sized potatoes because I want them to cook quickly. You can use larger potatoes if that’s what you have on hand, just cut them into rough half-inch cubes. Swiss Chard: I love Swiss chard because it has a very slight earthy flavor similar to beets but not as strong. Try to find chard with white stems. If you use rainbow chard with red or yellow stems the color will leech into the sauce and you will have pink or yellow sauce. If you don’t mind colorful sauce, then by all means get crazy with the rainbow chard. If Swiss Chard isn’t your thing substitute chard for spinach. Olives: It may seem strange to add olives and potatoes together, but they are match made in heaven. I buy whole pimento stuffed Spanish olives and slice them in half, but I think this would also work well with Queen Olives or Kalamata Olives, just make sure they are pitted. Swap the vegetables as needed! If you don’t have the vegetables I used on hand, don’t worry about it! Serve the chicken with a side salad over pasta or with a vegetable of your choice. Anything goes! SEASON THE VEGETABLES AT THE ENDToward the end of the recipe, remove the chicken and tent it with foil. It’s easier season the vegetables and coat them in additional spices and butter once the chicken is removed. Don’t worry you’ll put everything back together before bringing dinner to the table. THE BEST SKILLET TO USEYou’re packing a lot of food into one skillet. It’s best to use a 12-inch skillet (measured across the top) to ensure you have enough room for all of the chicken and vegetables. HOW TO MAKE AHEAD AND FREEZEStock up on chicken when it’s on sale. Commit 10 minutes to label the bag and make the marinade. Toss the marinade and the chicken in the bag. Freeze it flat to save on freezer space. Rest easy because the chicken tastes great with or without the vegetables! When a busy workweek hits, take the chicken from the freezer to the fridge in the morning. When you return home from work you can have chicken on the table in under 30 minutes!
This will keep in the freezer for up to 6 months, and up to 48 hours thawed in the refrigerator. Not a planner? No biggie! You could still make this whole dish start to finish in one night and have dinner ready in 40 minutes or less. More Great Freezer Meals!Herbes de Provence Skillet Chicken with Potatoes and Greens RecipePrintIngredientsFor the marinade:
For the vegetables:
Method1 Label the bag: Use a sharpie to write the date and title of the recipe on a gallon-sized zip top bag so you can easily find it on SimplyRecipes.com when you want to cook it. Alternatively, write the cooking instructions on the bag, and date it. 2 Combine the ingredients: Roll down the opening of the bag a little just so you don’t accidently get raw chicken juices on the outside of the zip top. Add the chicken, spices, zest, lemon juice, garlic and olive oil. Remove as much air as possible and seal the bag. Smoosh the chicken around so it’s coated in the marinade. 3 Lay the chicken flat in the freezer and freeze for up to 6 months: Alternatively, you could skip the freezer and let it marinade in the fridge for a couple of hours and up to two days, then cook it according to the directions below. 4 Thaw the chicken before cooking: When ready to cook, take the chicken out of the freezer in the morning before you go to work, and it will be ready to cook by the end of the day. 5 Prepare the vegetables: If the b-sized potatoes are larger than a golf ball, quarter them; if they are smaller just half them. Slice the onion. Wash the Swiss chard, remove the stems and chop them. Then cut the leaves into strips about an inch thick. Cut the olives in half.
6 Cook the chicken: Set a large skillet over medium heat add 2 teaspoons of olive oil. Once the oil shimmers, add the chicken and any marinade in the bag. If any chicken is folded up, unfold it so it lays flat in the pan. Cook the chicken for 2 minutes, then flip it. 7 Add the vegetables: Add the potatoes, onion, and 1/4 cup water to the pan with the chicken. Cover with a lid. Let everything simmer together for about 10 minutes. 8 Finish the potatoes and make the sauce: Remove the chicken to a plate (leaving the vegetables in the skillet) and tent with foil. Add the remaining 2 tablespoons of butter, 1/4 teaspoon of salt and a few cracks of freshly ground pepper to the skillet. Stir the potatoes. Turn the heat up to medium high to reduce the liquid and finish cooking the potatoes uncovered. This should take about 2 to 3 minutes depending on how much liquid is in the pan. When you can easily pierce the potatoes with a fork, add the chard leaves and chopped stems, olives, and red wine vinegar. Toss gently until the greens are just wilted. 9 Serve: Nestle the chicken back into the pan. Bring the whole thing over to the table and serve. 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 Herbes de Provence Skillet Chicken with Potatoes and Greens on Simply Recipes. Thank you! PrintProducts We LoveThis post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Read more about our affiliate linking policy. Summer Miller Summer Miller is an Associate Editor for Simply Recipes based in Nebraska. Her work has appeared in Bon Appetit, Eating Well, Grit, SAVEUR, and Every Day with Rachael Ray, among others. Her first book is New Prairie Kitchen (Agate Publishing, 2015). Recipes via Simply Recipes http://bit.ly/2F9fkDA February 17, 2019 at 09:05AM
Skinnytaste Meal Plan (February 18-February 24)
http://bit.ly/2SEt30q A free 7-day flexible weight loss meal plan including breakfast, lunch and dinner and a shopping list. All recipes include calories and Weight Watchers Freestyle™ SmartPoints®. If you’re new to my meal plans, I’ve been sharing these free, 7-day flexible healthy meal plans (you can see my previous meal plans here) that are meant as a guide, with plenty of wiggle room for you to add more food, coffee, beverages, fruits, snacks, dessert, wine, etc or swap recipes out for meals you prefer, you can search for recipes by course in the index. You should aim for around 1500 calories* per day. There’s also a precise, organized grocery list that will make grocery shopping so much easier and much less stressful. Save you money and time. You’ll dine out less often, waste less food and you’ll have everything you need on hand to help keep you on track. Lastly, if you’re on Facebook join my Skinnytaste Facebook Community where everyone’s sharing photos of recipes they are making, you can join here. I’m loving all the ideas everyone’s sharing! Also, if you don’t have the Skinnytaste Meal Planner, now would be a great time to get one to get organized for 2019! There was a print error last year, but it’s perfect now! You can order it here! THE DETAILS:Breakfast and lunch Monday-Friday, are designed to serve 1 while dinners and all meals on Saturday and Sunday are designed to serve a family of 4. Some recipes make enough leftovers for two nights or lunch the next day. While we truly believe there is no one size fits all meal plan, we did our best to come up with something that appeals to a wide range of individuals. Everything is Weight Watchers friendly, I included the updated Weight Watcher Freestyle Points for your convenience, feel free to swap out any recipes you wish or just use this for inspiration! The grocery list is comprehensive and includes everything you need to make all meals on the plan. I’ve even included brand recommendations of products I love and use often. Cross check your cabinets because many condiments you’ll notice I use often, so you may already have a lot of them. And last, but certainly not least, this meal plan is flexible and realistic. There’s plenty of wiggle room for cocktails, healthy snacks, dessert and dinner out. And if necessary, you can move some things around to make it work with your schedule. Please let me know if you’re using these plans, this will help me decide if I should continue sharing them! MONDAY (2/18) TUESDAY (2/19) Totals: Freestyle™ SP 11, Calories 863** WEDNESDAY (2/20) Totals: Freestyle™ SP 17, Calories 915** THURSDAY (2/21) Totals: Freestyle™ SP 18, Calories 991** FRIDAY (2/22) Totals: Freestyle™ SP 19, Calories 1,018** SATURDAY (2/23) Totals: Freestyle™ SP 11, Calories 544** SUNDAY (2/24) Totals: Freestyle™ SP 18, Calories 970** **Prep Chicken Salad Sunday night for lunch Mon-Thurs. Freeze any leftover soup you/your family won’t eat **This is just a guide, women should aim for around 1500 calories per day. Here’s a helpful calculator to estimate Recipes via Skinnytaste http://bit.ly/2ix3Luq February 16, 2019 at 11:15PM |
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