Skinnytaste Meal Plan (August 26-September 1)
https://ift.tt/30qY1ZD 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 SmartPoints®.
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Healthy Vegetarian Grilling Recipes |
Strawberry Salad with Avocado |
Grilled Avocado with Veggie Ceviche |
Greek Salad |
Cucumber Salad |
Grilled Ratatouille Tartines |
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August 23, 2019 at 08:59AM
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Air Fried Shishito Peppers come out charred and blistered with the air fryer, which uses much less oil! A squeeze of lemon over the top and they are delicious!
Air Fried Shishito Peppers
Blistered Shishito peppers are usually stir-fried in a wok or skillet. Since you’re using less oil in the air fryer, these are much healthier, less messy and so easy!
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August 22, 2019 at 11:36AM
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Let’s say you had a party, and the next day you have a few half-empty bottles kicking around. Or you opened a bottle for a recipe, but you’re not a drinker, and now you have all this wine you hate to waste.
Hail, freezer! Freezing is the solution. Yes, you can indeed freeze wine.
HOW TO FREEZE WINE
Some recipes call for a lot of wine, and some call for just a few tablespoons. Here’s how to freeze wine for either:
- Large amounts of wine: If you are partial to dishes like coq au vin or beef bourguignon, which often call for a few cups of wine, then freeze your wine in a freezer-safe plastic tub or glass jar. Be sure to label on the container with the amount. That way you’ll know what you’re working with those weeks or months later, when you actually cook with it.
- Small amounts of wine: If you just want a quarter-cup of wine to add to a skillet when making a quick pan sauce or pasta sauce, an ice cube tray is your ticket. That way you can grab as few or as many cubes as you need. To measure the amount of one wine ice cube, fill the ice cube tray with water first and measure how much liquid one cube holds. Make note of this for future reference.
CAN YOU FREEZE BOTH RED AND WHITE WINE?
Yes! And pink wine, too (or rosé, if you want to be fancy about it). Fortified and aromatized wines like port, sherry, and vermouth have a longer shelf life, so don’t bother freezing those.
WILL THE FREEZER RUIN THE WINE’S FLAVOR?
It’s true that wine that’s been frozen is not as nuanced as wine from a bottle opened that day. If your wine is a $50 bottle, just call some friends over and drink it.
But if your wine is ten or six bucks, then preserving every aspect of its personality is probably not one of your worries. You’re gonna be cooking with this stuff, adding salt and butter and garlic and god knows what else.
Besides, an open bottle of wine oxidizes over time. The freezer will be kinder to your wine’s integrity than refrigerating that re-corked bottle for days or weeks.
TO THAW OR NOT TO THAW
If you’re pulling a few cubes out, don’t worry about thawing them. For a cup or two, it’s a good idea to let those thaw in the fridge overnight or on the counter for a few hours.
WILL THE WINE RUIN MY ICE CUBE TRAY?
This is probably not the answer you want to hear, but it depends on your ice cube tray. And also how long the wine will be in there.
I have a cheap plastic ice cube tray, and red wine has not discolored it or left any aroma behind, but I can’t promise that will be the case with your ice cube tray.
A FEW OTHER TIDBITS
Wine has alcohol, and the freezing point of alcohol is lower than water. It’ll take longer to freeze than water, and not be as hard. For that reason, I like to keep the wine cubes in the ice cube trays instead of popping them out and sticking them in a freezer bag, where they tend to fracture and break apart.
CAN I DRINK THAWED FROZEN WINE?
Sure, but don’t expect it to be quite the same as it was before you froze it.
That said, you could use the thawed wine to make sweetened or spiced drinks like mulled wine and sangria. You’re often adding flavor-forward things like citrus juice and other liqueurs to punches and hot beverages to such concoctions; I don’t like to use forceful wines in these drinks in the first place.
We’ve not tried it, but some folks freeze cubes of wine to put in pitchers of sangria to get them extra-cold without watering them down. We’ve also seen wine slushies made from blended cubes of frozen wine.
USE YOUR FROZEN WINE IN THESE RECIPES!
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August 22, 2019 at 09:00AM
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Before diving in, we wanted to make sure you knew about the ultimate way to save time during the dinner hour: having ingredients delivered right to your door. Click on the red “Add to Shopping List” button in the recipe below and check it out! We call this feature “Relish,” and we’re into it because, really, dinner can be simpler.
It’s summer, and I’m sure I’m not the only one craving easy, light dinners that come together quickly. If that’s you as well, allow me to introduce you to the panzanella salad! While you can serve it as a side dish or potluck salad, it’s great as a full meal on a hot summer night.
Think my family liked it? Let’s find out!
WHAT IS PANZANELLA?
Panzanella is a classic Italian salad made with stale bread, dressing, and chopped vegetables. It can be incredibly simple or more complex. I’ve had versions made with only bread, very ripe tomatoes, and basil, but you can add other pantry staples like capers to it.
This version of panzanella counts as a full meal because of the chicken and all the vegetables. It’s what might happen if a tornado hit a sandwich and turned it into a salad!
TAKE ADVANTAGE OF ROTISSERIE CHICKEN
You can definitely roast your own chicken for this if you want (if you do, be sure to reserve some drippings from the roast chicken to add them to the bread). But on a hot summer day, I don’t love the idea of turning my oven on for 90 minutes, so I like to use a rotisserie chicken from the deli.
Rotisserie chicken shreds easily, and there are usually enough drippings to add to the bread. If you don’t have enough drippings, drizzle the bread with a little chicken stock. I prefer a mix of white and dark chicken meat, but use what you like!
THE BEST KIND OF BREAD FOR PANZANELLA SALAD
Panzanella salad is meant to be a way to use up leftover bread, so you can use pretty much anything! I like something crunchy with a nice crust on it—a good sourdough bread, French loaf, or baguette works really well here.
I’d avoid super soft bread, like your basic white sandwich bread. It will get too soggy.
And if you don’t have any stale bread, that’s okay. Just tear some bread into pieces and toast in the oven until they’re crispy and slightly browned (about 10 minutes at 400˚F).
WHAT TO SERVE WITH PANZANELLA
This is a full meal in the summer, but it can also work as a side dish. If you serve it as a side dish with something grilled like steak, just leave out the chicken.
MAKE-AHEAD PANZANELLA
This salad improves if you let it sit in the fridge for a bit, so feel free to make it a day or so in advance. It keeps well! After a few days, though, the herbs start to wilt, and the salad gets too soggy. So make it; eat it within a day or two, and you’ll be in for a treat!
The DAD ADD
Blistered peppers! This salad has awesome, fresh summer flavors, but blistered peppers add something extra. I use shishito peppers or mini sweet peppers. Add them to a skillet with a little oil, and then char on one side. When they come out of the skillet, season them with salt, and then chop and serve them with the salad.
REPORT CARD
My kids are not salad kids. They are generally good eaters but aren’t quite at the point where they will tear into a full salad. BUT! This salad was a great summer meal for them. It has familiar flavors that are approachable for kids, and the salad lends itself to a perfect dad joke. (“Oops! Dad put the bread in the salad!”)
Not only did my kids think my joke was funny, but they also loved the salad overall. My daughter focused on the chicken and tomatoes, while my son (who doesn’t love tomatoes) ate the bread, chicken, and cucumbers.
All in all, a win for a quick summer salad dinner!
MORE QUICK AND EASY SUMMER MEALS!
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August 21, 2019 at 09:08AM
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Chicken Dal Curry is a comforting Burmese stew made with yellow lentils, chicken, ginger, turmeric, curry and spices.
Chicken Dal Curry
Although I don’t want summer to end, I am looking forward to more braised dishes and stews. This dish satisfies both my cravings for curry and chicken stew, combining two of my favorite comfort foods. More comfort food chicken recipes I also love, Chicken Coconut Curry, Filipino Chicken Adobo, and Instant Pot Latin Chicken Stew with Corn.
The post Burma Superstar Chicken Dal Curry appeared first on Skinnytaste.
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August 21, 2019 at 08:37AM
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Sharing our summer weekend getaway to Stowe, Vermont – where to stay, fun activities and attractions, where to eat and more!
Last weekend, we headed up to Vermont for a friend’s wedding. The wedding was hosted on the groom’s family property just outside of Stowe, Vermont, and as soon as we received the invite we knew it would be fun to make a weekend trip out of it. Especially since it might be our last trip as a family of two before the baby arrives this fall!
Isaac has been to Vermont several times, but this was my first visit and wow, it’s so gorgeous and the weather was absolutely perfect. It was even a tad chilly on some mornings, which felt amazing and got me so excited for cooler temps this fall.
Stowe is only a 40-minute drive from the Burlington International Airport, so that’s where we flew into and we rented a car from there. It was such an easy process and having the rental car made it easy to get around and explore. There are taxis in and around Stowe, but it’s rather hard to find Ubers or Lyfts so if you’re planning a visit, I highly recommend renting a car. It’s also nice to have a car because you’ll likely want to check out some of the attractions in the nearby towns.
Where to Stay
Stowe is definitely a hot-spot for tourism in both the winter and summer months so there’s no shortage of places to stay – from luxury resorts and inns to bed & breakfasts and cabins.
Topnotch Resort – When searching for accommodations I stumbled upon Topnotch Resort and was immediately excited after seeing photos of the beautiful grounds, three (!) gorgeous pools and wide-array of resort activities, including on-site fitness classes, tennis courts, and shuffleboard.
Our room had a quintessential New England vibe going on, with a beautiful mountain view and plenty of space for the two of us.
Topnotch also has a full-service spa with a variety of spa treatments, including maternity massages. Saturday morning before the wedding, Isaac and I did a couple’s massage which was super relaxing and such a fabulous way to start the day. The massage room was super cozy with a fireplace and couch to relax before or after the massage. They were really accommodating about the fact that I was pregnant and provided special pillows to prop me up and support the belly when I was on my stomach.
Flannel Restaurant – For dinner on Thursday night we ate at Flannel, which is on the Topnotch resort property. The weather was beautiful so we sat outside on the patio and enjoyed a sunset view with the wood-burning torches, the outdoor pool, and mountains in the background.
Overall this was one of the best meals we had while in Stowe! We were so impressed by everything we ordered, from the quinoa salad and baked chevre small plates to the saffron seafood risotto and filet mignon. The chef prepared everything to perfection and the plating was stunning. I don’t think I’ve ever seen a risotto look so fabulous. If you go, you must get the baked chevre as a starter. It has local honey, clementine, and candied hazelnuts and it’s out of this world! We ordered apple pie for dessert, which was delish, but there’s also a fire pit where you can make your own s’mores for dessert. I thought that was super fun. Flannel is also open for breakfast every morning. We didn’t get a chance to try out the breakfast menu, but it looks amazing! Isaac was sad we missed the Challah French toast… next time!
Where to Eat in Stowe
Stowe was named the “#1 Ski Town for Foodies in the United States,” by Fodor’s Travel and I can see why. There are a ton of local restaurants and everywhere we ate was delicious! I was honestly sad that we didn’t have time to try more spots!
Doc Ponds – This seems to be a favorite among the locals because a ton of people recommended it for lunch or a casual dinner. We popped by for an early dinner before meeting up with the wedding party for drinks and I’m glad we did. The food came out super fast and we liked everything we ordered from the homemade BBQ chips with caramelized onion dip to the taco bowl and fried chicken sandwich. Apparently, this spot is owned by the same people who own Hen of the Wood and Prohibition Pig.
Prohibition Pig – Another highly recommended spot that’s both a brewery and restaurant, right outside of Stowe in Waterbury. The restaurant is open for lunch and dinner and focuses on smoked meats. We didn’t get a chance to eat here, but I wanted to include it because so many people recommended it.
Butler’s Pantry – A quaint and popular little breakfast/brunch spot on the first floor of the Butler House Stowe Inn. We sat out on the patio because the weather was lovely the morning we went. I had the three-egg omelet and Isaac enjoyed the biscuit french toast. Everything was delicious and although we didn’t order it, we heard that the acai bowl is amazing.
Hen of the Wood – We didn’t get a chance to check out this spot, but it came highly recommended from friends and locals. There’s a location in Burlington and one in Waterbury (right outside of Stowe).
Flannel – See my review above.
Roost – We didn’t get a chance to order anything from Roost, but it’s definitely a happening place at night. A great spot to grab a cocktail and appetizer!
PK Coffee – Whenever we travel, Isaac and I are always on the hunt for local coffee shops with good coffee and PK Coffee fit the bill. We went here on our first morning in Stowe and ended up going back three times, even making a pit-stop for a cold brew and cinnamon bun to fuel our ride back to the Burlington airport on Sunday. We really liked the cold brew and I loved the oat milk latte. The chia pudding was also really tasty!
Black Cap Coffee and Beer – A recommended ucoffee shop that also serves beer. We popped in here while waiting for our table at The Butler’s Pantry. It looks super cute, the coffee smelled great and there is a full selection of beer you can purchase to-go. We didn’t end up getting anything since we were waiting for breakfast.
Cute Shops in Stowe
There are a ton of cute boutique shops in Stowe. We had fun exploring a few of the shops right on Main Street including The Country Store on Main (loved all the kitchen and home goods here!), Shaw’s General Store and Laughing Moon Chocolates. Of course, there are a ton of other great shops to check out in Stowe. The Stowe website is an awesome resource if you’re looking for a particular shop or wondering what shops are in specific areas.
If you’re around on a weekend between May and October, the Stowe Famers’s Market is every Sunday from 10:30AM – 3:00PM.
Things to Do in Stowe
Breweries:
Vermont has more craft breweries per capita than any other state and given Isaac’s line of work, hitting up the local breweries was a big focus during our stay. Isaac’s been to a couple of the breweries before (mainly to pick up beer), but this time he got to hang out and enjoy the experience rather than focus on work. Plus, he had a built-in designated driver.
- The Alchemist – This brewery is known for its flagship IPA, Heady Topper. The Stowe location is right on Mountain Road and perfect for visiting because they have beer for tasting and purchasing, as well as, merchandise. Check out their website for fun events too!
- Hill Farmstead – Definitely worth the 45-minute drive from Stowe, Hill Farmstead brewery has a taproom, retail store and lots of space to hang outside. You can order a cheese plate to snack on, but the day we went there was a food truck on-site too.
- von Trapp Brewery – Located at the Trapp Family Lodge, the bierhall serves up von Trapp lagers (inspired by Austria), but they also have wine and cider on the menu. They have a full food menu with things like Bavarian pretzels, chicken schnitzel, burgers, and salads.
Other breweries in or around Stowe include Lost Nation (a few people recommended the food here), Idletyme Brewing Company, Lawson’s Finest and Rock Art Brewery.
Hiking/Walking/Cycling & More
During the winter months, Stowe is known for skiing, but there are still plenty of ways to stay active throughout the summer. There are ample trails for walking, hiking, and biking. Just pick your activity, a trail and get out there! Some highlights include:
- Mount Mansfield – The tallest mountain in Vermont.
- Recreation Path – A paved path for walking, jogging, and cycling that stretches from Topnotch Resort to Stowe Village. The path is 11 miles round trip and winds through woods and meadows, past a farm and corn maze, along the river and over 10 foot bridges.
- If you want to try biking, there are several spots to rent bikes in Stowe. Bike the recreation path or head out for some mountain biking on nearby trails.
- Elmore State Park – This park is right on Elmore Lake with lots of activities including hiking, swimming, kayaking, canoeing, and stand up paddleboarding.
- Horseback riding – Another fun way to explore Stowe!
- More adventures: Rock climbing, zip-lining, and gondola rides.
Other Local Activities and Attractions:
- Ben and Jerry’s Factory Tour – The 30-minute tour is kind of cheesy, but it was fun to learn more about how the company started and see the ice cream being made. The tour finishes with a sample, but there’s also a scoop shop on site so you can order whatever you’d like. We got a kick out of visiting the flavor graveyard where all the flavors that are discontinued have a headstone with funny epitaphs.
- Cold Cider Mill – This cider mill makes apple cider the old fashioned way with a traditional rack and cloth press that dates back to the 1920s. You can stop by and watch the process while also grabbing a treat from the bakery (they’re known for their apple cider donuts) and picking up other local Vermont-made products, like maple syrup, jellies, honey, and mustard.
- Maple syrup shack – One fun activity is to try to find a maple syrup shack while in Vermont. We stumbled upon one on the way back from Hill Farmstead and thought it was so cool that the shack was unattended. You simply grab whatever bottle of maple syrup you want and leave cash (there was even cash sitting out for making change), a check or pay via PayPal.
Take a Day Trip to Burlington, Vermont – Because we flew into Burlington, we decided to grab a quick lunch at August First and check out Foam Brewers on Thursday afternoon. The city is super cute and right on Lake Champlain, which has an easy walking path along it.
Thank you to Topnotch Resort for providing a media rate for our accommodations, dinner at Flannel and the couples massage during our stay.
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August 21, 2019 at 07:03AM
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Nowadays, spiralized zucchini noodles are easy to find at the store, but they’re so much better when freshly cut. Curly & long, they seem like a natural pasta substitute, but let me tell you – these fresh, vibrant veggie noodles can do so much more than sub in for spaghetti!
I add them to soups, salads & pasta salads, and even layer them into lasagna. They may seem intimidating to make at home, but with the right tools (spoiler alert: a spiralizer isn’t always necessary!), it’s easy. Plus, making your own zucchini noodles is cheaper than buying them at the store, and it’s fun to transform a vegetable into your favorite pasta shapes. So grab a bunch of zucchini, and let’s get started!
How to Make Zucchini Noodles
Zucchini noodles of all shapes & sizes are simple to make. My goal for this post is to show you how to make a variety of noodle shapes using a variety of different kitchen tools. I outline my 5 favorite kinds of zucchini noodles below, along with the pros & cons of each method, what tools you’ll need, and what brands I’ve had the most success with.
1. Make Curly “Spaghetti” Zucchini Noodles using a Spiralizer.
I’ve worked with two types of spiralizers – countertop spiralizers and the KitchenAid Spiralizer Attachment. Of the countertop spiralizers I’ve owned, the Inspiralizer (pictured above) has been my favorite. It clamps to the counter, so it doesn’t move around while you work. It’s also easy to clean and relatively small, so it’s easy to store.
The KitchenAid Spiralizer Attachment makes great curly noodles too. It’s pricier, but if you want to make sweet potato or butternut squash noodles, it’s the best option: it’ll cut through these tough vegetables without requiring tons of arm strength.
2. Make “Angel Hair” Zucchini Noodles using a Julienne peeler.
Julienned noodles are thinner and straighter than spiralized noodles, but they taste just the same! I love this option because julienne peelers are tiny, so they’ll fit in any drawer. They’re also cheap! I tested out three types so that I could recommend the best one for you (this one, this one, and this one). They all worked perfectly, so my choice is this OXO Good Grips one because it’s just $7.
This method has a couple cons. It takes a little longer than spiralizing since it’s a more manual process. And in my experience, the peeler blades dull over time. I replace my julienne peeler every year or so, depending on how much I use it.
3. Make “Fettucine” Zucchini Noodles using a Mandoline and a knife.
I love having a mandoline on hand to cut vegetables like radishes, cucumbers, and cabbage into paper-thin slices, but you can use one to make zucchini noodles, too! Slice thin zucchini planks with the mandoline, and then use a sharp knife to cut those planks into fettuccine-sized strips. If you go this route, please, please, please be careful. It’s easy to cut yourself on a mandoline. I like the Benriner Mandoline because it’s small and easy to store.
4. Make “Papardelle” Zucchini Noodles using a regular vegetable peeler.
I love this option because you don’t need a fancy gadget. I like to use smaller squash here, peeling them vertically into thin strips. You end up with yummy pappardelle-sized noodles! This OXO Good Grips Swivel Peeler is my favorite vegetable peeler that I’ve owned.
5. Make Lasagna Zucchini “Noodles” with a sharp chef’s knife.
… Because lasagna noodles are noodles too! Use a sharp knife to slice your zucchini vertically into thin planks, and layer them into your next lasagna in place of the pasta.
How to Cook Zucchini Noodles
If I’m making any of the first 4 types of zucchini noodles, there are two ways I like to cook them (or not):
- Don’t! We like our regular pasta with a nice al dente bite, and the same goes for cooking zoodles! If you serve a warm sauce over the noodles, it will gently heat them through, so no actual cooking is necessary.
- A very quick pan sauté. When I make zoodle recipes that also include sautéed veggies, I add the zoodles to the pan right at the end of the cooking time. I gently toss them with the other veggies and/or sauce for about a minute over medium heat, just until they’re warmed through. Don’t cook them any longer, or they’ll get soft and watery.
If I’m making lasagna, I bake until the zucchini is tender, but still has a nice bite. The cooking time will be similar to or slightly longer than a cooking time for a lasagna made with regular pasta.
Looking for zucchini noodles recipes?
Try any of these:
- Golden Turmeric Noodle Miso Soup
- Creamy Vegan Pasta Salad
- Zucchini Lasagna
- Broccoli Pasta Salad
- Spiralized Vegetable Noodle Soup
- Spiralized Daikon & Zucchini Noodle Bowl
- Zucchini Noodles with Lemon Ricotta
- Zucchini Noodle Puttanesca, page 177 of Love & Lemons Every Day
Still want more ideas for cooking zucchini noodles?
Substitute them for some or all of the regular noodles in these recipes:
- Sesame Soba Noodles
- Creamy Pasta Pomodoro
- Pesto Pasta
- Herb & Garlic Mushroom Pasta
- Sweet Potato Noodles with Garlic & Kale
- Spahgetti Bolognese
- Avoacado & Lemon Zest Spaghetti
- Lemon Broccoli Pasta
- Sesame Orange Noodle Bowl
- Sweet Sesame Tahini Noodles
- No-Noodle Sweet Potato Lasagna
Or simply toss them with olive oil and lemon juice, fresh herbs, and Parmesan cheese. Season with salt and pepper, and enjoy!
Waste Not, Want Not
When you’re done making zoodles, you’ll likely have some scrap pieces left over. There’s no need to toss them! Blend extra zucchini scraps into hummus, smoothies, creamy zucchini soup, or use it to make the “ricotta” filling in this lasagna recipe.
Other posts you may enjoy...
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Grilled Veggies with Basil Miso |
Cinco de Mango |
Zucchini Noodles & Lemon "Ricotta" |
Vegan Cobb Salad with Coconut "Bacon" |
Watermelon Poke Bowl |
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August 20, 2019 at 11:44AM
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