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Cooking for Two: Loaf Pan Lasagna
https://ift.tt/31YWM5i 1 Cook the sausage: In a medium skillet over medium-high heat, add 1 tablespoon of the oil. Either slice the sausage into rounds or remove the casing from the sausage by slicing lengthwise down the side and cook it like ground sausage. When the oil shimmers, add the sausage to the pan, and cook for about 6 minutes or until browned. Use a cooking utensil to break the sausage up as you cook it. Transfer to a plate. 2 Snip the tomatoes: Open the can of tomatoes and use a large pair of scissors to snip and break them up in the can into chunky pieces. You will mash them a little more in the skillet. 3 Make the sauce: In the same skillet you used to brown the sausage, heat 1 tablespoon oil over medium heat. Add the sliced garlic and oregano. Cook for 30 seconds, or until the garlic sizzles. Add the tomatoes with their juices, salt, and sugar. Bring to a simmer and cook for 2 to 3 minutes or until the sauce is hot. Use a potato masher to break up the tomatoes into smaller pieces (this is easiest to do when tomatoes soften in the heat). You are aiming for a chunky sauce. Add the sausage back to the pan and cook for 10 minutes. Taste, and add more salt and sugar, if you like.
4 Make the ricotta mixture: Meanwhile, in a small bowl, stir the egg, ricotta, Parmesan, nutmeg, and pepper together.
5 Preheat the oven to 400°F. Brush or spray a 4x8-inch loaf pan with oil. 6 Assemble the lasagna: In the bottom of the loaf pan, ladle about 1/2 cup tomato-sausage sauce. Top with 1 noodle. Spread with 1/2 cup sauce, and then spread 1/3 mounded cup of the ricotta mixture over it. Place a second noodle on top of the sauce. Spread 1/3 mounded cup ricotta mixture over it, and top with 1/2 cup tomato-sausage sauce. Place a third noodle on top of the sauce. Spread with remaining ricotta and spoon 1/2 cup tomato-sausage sauce over it, using up all of the remaining sausage pieces in this layer. Place a fourth noodle on top of the sauce and spoon the remaining sauce on top. Sprinkle with the mozzarella.
6 Bake the lasagna: Place the loaf pan on a baking sheet. Fold a large piece of foil in half and fold it in half again. Make a tent over the loaf pan (so it does not stick to the cheese.) Bake for 25 minutes. Remove the pan from the oven and remove the foil tent. Check to see if the lasagna is uneven or if it peaks in the middle. If it’s uneven, use the back of a spoon to press the top layer lightly to make it level in the loaf pan and submerge the noodles in the sauce. Turn the oven down to 375°F. Return lasagna to the oven and continue to bake for 15 minutes, or until the sauce bubbles and the cheese is golden brown. (If you like stretchy rather than browned cheese, check after 10 minutes.)
7 To serve: Allow the lasagna to rest for 10 minutes before serving. Sprinkle with chopped parsley, if you like. Recipes via Simply Recipes https://ift.tt/2F9fkDA February 15, 2020 at 09:03AM #recipies
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What’s for Dinner? 5 Meals to Beat the Winter Blues
https://ift.tt/3bDHHe0  What’s for Dinner? 5 Meals to Beat the Winter BluesWhen the doldrums of winter drag on it’s best to mix up your meal plan with a balance of comfort food classics like hanger steak with lighter meals like salmon to remind you summer isn't too far off. This week, please welcome Rachel Knecht and her meal plans! Rachel is a recipe tester here on Simply Recipes and the blogger behind Baking with Rachel. Kids have it too easy these days, right? It seems like every time I turn around my boys are on a school break. I only had a summer break and a two-week holiday break when I was in school. My kids have both of these breaks plus a week for Spring Break and a week in February called Mid-Winter Break. Granted, school goes through June instead of May as it did for me. It probably all evens out. After four dark, soggy months in PNW, I’m ready for dry desert heat and bucket loads of SUN. This week we are taking advantage of Mid-Winter Break and heading out of town to Palm Springs. This is our first time going and I am beyond excited. I plan on indulging in date shakes and soft-serve ice cream while there. We’re hoping to be able to hike without too much complaining from our Gen Z kids. No matter what the coming week brings – rain, sun, snow or clouds – I have you covered with this week’s meals. I have a combination of simple comfort food like Hanger Steak with Shallots as well as Avocado Toasts with Fried Egg, Olives, and Smoked Paprika, which brings a dose of sunshine to the table. I hope that these meals are a welcome dash of joy and comfort to you this week. One last thing: We wanted to highlight the ultimate way to save time in your week: having your groceries delivered right to your door. Click on the red “Add to Shopping List” button at the bottom of any recipe (or meal plan) and check it out! We call this feature “Relish” and we’re into it because, really, dinner can be simpler. This 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 15, 2020 at 09:03AM #recipies
7-Day Weight-Loss Meal Plan (February 17-23)
https://ift.tt/2HsWTg4 A free 7-day, flexible weight loss meal plan including breakfast, lunch and dinner and a shopping list. All recipes include calories and updated WW Smart Points.
Feb 7-Day Weight-Loss Meal PlanSo how has the weather been by you lately? Lots of rain for so many people, I am already looking forward to spring! Depending on where you are, you may have winter recess coming up so make sure you check out my kid friendly recipes! Encourage them to pick out recipes and help you cook! Or for older kids, let them cook it all! This is a great way to fit in some additional family time AND it can help encourage picky eaters to be a little more adventurous! Let me know what their favorites are! WW has changed their plan to now include a Blue, Purple and Green Plan. All the recipes on my blog are updated for the Blue plan. I’ve been updating all my recipes (over 2000) and have completed 2019 with the other two colors, and I am working my way down so please be patient. Why Should Everyone Meal Plan?Meal planning is a great way to organize your meals for the week ahead. You also save time and money in the supermarket! And of course, planning ahead helps you stick to your goals! About The Meal PlanIf 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! If you wish to get on the email list, you can subscribe here so you never miss a meal plan! Also, if you don’t have the Skinnytaste Meal Planner, now would be a great time to get one to get organized for 2020! 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 WW Blue SP 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 (2/17) Totals: Freestyle™ SP 23B 23G 18P, Calories 848* TUESDAY (2/18) Totals: Freestyle™ SP 18B 23G 13P, Calories 899* WEDNESDAY (2/19) Totals: Freestyle™ SP 20B 23G 16P, Calories 846* THURSDAY (2/20) Totals: Freestyle™ SP 12B 23G 12P, Calories 851* FRIDAY (2/21) Totals: Freestyle™ SP 9B 22G 9P, Calories 855* SATURDAY (2/22) Totals: Freestyle™ SP 13B 15G 14P, Calories 565** SUNDAY (2/23) Totals: Freestyle™ SP 18B 20G 15P, Calories 899* *This is just a guide, women should aim for around 1500 calories per day. Here’s a helpful calculator to estimate The post 7-Day Weight-Loss Meal Plan (February 17-23) appeared first on Skinnytaste. Recipes via Skinnytaste https://ift.tt/2ix3Luq February 15, 2020 at 08:30AM #recipies
King Cake
https://ift.tt/38or441 1 Warm the milk and bloom the yeast: In a small saucepan set over medium-low heat add the milk and honey and stir constantly until the milk is warm and the honey has dissolved. Remove the milk from heat. When it’s warm to the touch but not hot (about 100°F), sprinkle the yeast over the milk and stir. Set aside for 5 minutes until small bubbles start to form. If bubbles do not form, discard and start over with new yeast.
2 Melt the butter: In a small microwave-safe bowl add the cubed butter. Cover the bowl and microwave the butter for 30 to 45 seconds, or until the butter is mostly melted. Some solid chunks are ok.
3 Prepare the dough: Into a large bowl or the bowl of your stand mixer add the milk mixture and butter, making sure to scrape into the bowl any solid parts or yeast residue. Add the eggs, salt, cinnamon, nutmeg, vanilla and almond extract (if using). Beat together with a whisk until blended, about 5 to 10 seconds on medium speed if using the mixer whisk attachment, or by hand. You just want to bring it together a bit.
4 Add the flour and knead the dough: Switch the attachment on your stand mixer to the dough hook. Add 3 cups flour and set the stand mixer to low until the flour has absorbed into the liquid. Increase the speed to medium and mix until a rough dough forms and pulls away from the sides of the bowl. Knead the dough with the hook for 5 minutes until a smooth supple dough forms. The dough will be fairly soft, and a little tacky but not sticky. (If you don’t have a stand mixer, stir the flour into the liquid with a wooden spoon until a rough dough forms. Then dust your hands and a clean surface lightly with flour and knead the dough by hand for 10 minutes.) If the dough seems too wet as you knead it, add a little more flour, 1 tablespoon at a time. The dough should be pliable and not so sticky that you can’t handle it.
5 Let the dough rest: Lightly grease a bowl so the dough doesn’t stick. Stretch and form the dough into a smooth ball. Place the ball in the bowl, cover with plastic wrap and let sit in a warm place for 1 hour or until it has doubled in size.
6 Make the filling: About 10 minutes before the dough has finished rising, make the filling. In a medium microwave-safe bowl add the butter and cover the bowl. Set the microwave for 30-45 seconds. You want the butter melted completely. Add the brown sugar, cinnamon, nutmeg, and salt to the melted butter. Stir until a thick paste forms. Cover and set aside until you’re ready to use.
7 Fill and roll the dough: Line a rimmed baking sheet with parchment paper or a silicon baking pad. Once the dough has doubled, turn it out onto a clean work surface. Use a rolling pin to roll the dough into a large rectangle, about 10-inches by 24-inches wide. The dough will be pretty thin, about 1/4 to 1/2 inch thick. Using a small offset spatula, butter knife, or silicon spatula, spread a thin layer of cinnamon sugar filling over the dough, leaving 1 inch at the top of the rectangle bare (the long side). At first, it won’t seem like there is enough filling but keep spreading, scraping up any thicker areas. Eventually, you’ll be able to get a thin coating of the filling all over the dough. That’s what you want. Starting at the long side, roll the dough up to form a long, thin log. Pat and press the 1-inch bare dough border at the top to the log, making sure it seals. Turn the log so the seal is at the bottom.
8 Cut and twist the dough: Using a sharp knife, cut the log lengthwise, splitting the log in half. Twist the two halves together, making sure the cut “strip” side is facing upward. Move the twisted rope to the prepared baking sheet and form a ring. Tuck the ends of the dough under each other to help seal the ring together.
9 Give the dough a second rise: Cover the ring with plastic wrap and leave it in a warm place to rise until puffy and almost double in size, about 45 to 60 minutes.
10 Preheat the oven: About 30 minutes into the second rise time, preheat the oven to 350°F. 11 Make the egg wash and bake the cake: Once the ring has risen, beat the egg yolk together with the water and gently brush it over the ring. Bake in the oven 25 to 35 minutes, or until the top is golden brown and sounds hollow when you tap it. If you have an instant-read thermometer, it should be done at 195°F to 200°F. Don’t worry if some of the filling has oozed out while baking, that’s totally normal.
12 Cool the cake and add the baby: Let the cake cool on the baking pan for 10 minutes, then loosen the bread from the pan with a spatula. Then carefully move the cake to a wire rack, using two spatulas, and let cool completely to room temperature. Once the cake has cooled, insert the baby into the cake (I usually push it in on the bottom so no one can tell where it is).
13 Make the glaze: To make the glaze, sift powdered sugar into a medium-sized bowl. Add 2 tablespoons of milk and the vanilla. Stir until the ingredients are fully incorporated and a glaze forms. The glaze should be thick and opaque but still pourable. If the glaze is too thick, add more milk, 1/2 teaspoon at a time, until the desired thickness has formed.
14 Finish and serve the cake: Place the wire baking rack with the cooled cake over a rimmed baking sheet. Spoon the glaze all over the cake making sure the top is completely covered. Then immediately sprinkle the colored sugar over the cake. The wet glaze will allow the sugar to adhere to the cake. Let the glaze and sugar dry, then move the cake to a serving platter.
Recipes via Simply Recipes https://ift.tt/2F9fkDA February 14, 2020 at 02:22PM #recipies
The Friday Buzz: Pizza & Ranch, Oreo Nation, and Nudist Cooking
https://ift.tt/38rWVAZ Here's our roundup of all good things, good advice, good feelings. It’s the happy hour of blog posts! Up this week: Pizza and Ranch, Oreo Nation, and Nudist Cooking. Print Hey-oh! It’s The Friday Buzz, our roundup of all good things, good advice, good feelings. It’s the happy hour of blog posts! Up this week: Pizza and Ranch, Oreo Nation, and Nudist Cooking. The Simply Team recently had a deep, intellectual discussion about dipping pizza in ranch dressing. I know. The things we talk about. But here’s the thing… Andy just discovered it last week! How is this even possible? I come from the land of Utah where ranch is basically the state flavor, so I’ve dipped many a pizza slices in ranch. This very important topic sent a chain of pizza and ranch GIFs around our Slack channels that had us all rolling on the floor. Emma told us that she goes to a pizza place where ranch is ACTUALLY the sauce on the pizza. I say that’s a STROKE OF GENIUS! Would y’all love to see something like that on the site? Tell me about your feelings dipping non-veggie foods in ranch. Yay or nay? Let’s see what other deep topics The Simply Team discussed this week, shall we? OUR FAVES FROM THE WEEK
MEANWHILE ON INSTAGRAMIt seems that everyone is on board with FRENCH ONION SOUP! Holy sweet onions… this post quickly became one of the post popular posts on our Instagram feed! Wow. I’m speechless! READER COMMENT OF THE WEEKLinda was a little skeptical of our Fish Cakes with Tarragon Mayo, buuuuut I think she may have changed her mind. What do you think?
It reminds me of the book Green Eggs and Ham. Can’t knock something ’til you try it! Glad you loved the fish cakes so much, Linda! We’re halfway through February, so CHEERS TO THE NEXT HALF! This 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 14, 2020 at 09:30AM #recipies
A Week of Healthy Smoothies & Snacks
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There’s nothing I love more than starting my day with a produce-packed smoothie. Eating a big serving of fruits and veggies first thing makes me feel energized and ready to take on the day. Plus, I have fun mixing and matching superfoods, spices, and fresh ingredients to create healthy, delicious combinations. But on busy mornings when I have a full day of writing and photo editing ahead of me, it’s easy to reach for the first thing I see – like the peanut butter cookies I was testing the night before – instead of taking the time to blend up a smoothie.
But lately, I’ve finally managed to make a smoothie part of my morning routine, thanks to Daily Harvest, a subscription service that delivers thoughtfully-sourced, chef-crafted foods to your door. Their pre-portioned smoothie cups are filled with fresh fruits and veggies, and they’re easy to keep on hand in my freezer. Since everything is already prepped and measured, I’ve been able to blend up delicious, nourishing smoothies in no time. After giving these smoothies a try for a week, I’ve fallen in love with their fun flavors! They offer over 20 different options, which include some of my favorite superfood ingredients like sweet potatoes, tart cherries, avocado, and even cauliflower. With all this variety, I can make whatever smoothie I wake up craving. If I need an extra energy boost, I reach for the Cold Brew + Almond combo, and if I want to pretend it’s not winter, I choose the tropical Dragon Fruit + Lychee blend. If I’m craving carrot cake for breakfast, I reach for the cinnamon-spiced Carrot + Chia smoothie, which in my humble opinion, is the best smoothie I’ve ever tried… ever. Use the code LOVEANDLEMONS for $25 off your first box!
Each ingredient combination is SO unique and creative. I also appreciate how each cup has a well-balanced mix of healthy fats and plant proteins, which has been great for keeping me satisfied till lunchtime. For example, the Carrot + Cinnamon Smoothie also contains sweet potato, ginger, and walnuts, so it’s creamy, vibrant, and full of omega-3s. Cauliflower makes the Tart Cherry + Raspberry Smoothie extra smooth and nutritious, and the Cacao + Avocado blend gets a punch of protein and healthy fats from pumpkin seeds and pea protein.
Once I wake up and pick out a smoothie base, blending it up couldn’t be simpler – no measuring cups required! Just open the cup and fill it to the brim with whatever liquid you like in your smoothie. (I love to use my homemade oat milk.) Then, pour the cup’s contents into your blender, and blend until smooth. That’s it!
All in all, I love how Daily Harvest makes it easy for me to start my day with a superfood-packed smoothie. With the prep work out of the way, blending up a wholesome, whole foods smoothie is a no-brainer. Their recipes always keep me full till lunchtime, and they’re so fun and delicious. I can’t wait to try the Black Sesame + Banana Smoothie next!
Daily Harvest offers more than smoothies! They also have Harvest Bowls, Soups, Oat Bowls, Chia Bowls, Lattes, and Bites. I’ve been loving the Coconut + Lemon Bites as yummy afternoon snack! You can create a custom box of anywhere from 9 to 24 recipes online. Then, check your doorstep and stash your cups in the freezer for any time you need a quick, healthy meal.
If you’re looking for a fun, healthy, and tasty way to change up your morning routine, I definitely recommend trying Daily Harvest. They’re also giving Love & Lemons readers $25 off your first box with the promo code LOVEANDLEMONS. Smoothie cheers! This post was created in partnership with Daily Harvest. The post A Week of Healthy Smoothies & Snacks appeared first on Love and Lemons. Recipes via Love and Lemons https://ift.tt/2h2Uz32 February 14, 2020 at 09:06AM #recipies
Peanut Butter & Jelly Protein Bites
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Protein powder can add a different texture and flavor to some recipes but not in this one! These peanut butter and jelly protein balls are so delicious! I made four batches in the past week to make sure the recipe is spot on and no one’s mad about it!
These little bites contain a good amount of protein, taste delicious and work great for breakfast, an afternoon treat or as a pre or post-workout snack. I’ve been eating them for all of the above. They also take almost no time to make – I like to make a batch while doing my food prep on Sunday so I have a portable snack for the rest of the week.
Ingredients in Peanut Butter Protein Balls
Making and Storing Protein BallsNo kitchen equipment is needed for these balls! Just a couple bowls and some arm strength. ? Mix the oats, protein powder, strawberries and chocolate chips together in a small bowl. In a separate bowl, mix the peanut butter, applesauce and honey/maple syrup. Add the wet mixture to the dry mixture and stir well. This mix may be a little crumbly at first but don’t give up! I like to use my hands to knead and mix the dough. If it’s too crumbly, you can add an extra tablespoon of applesauce. Once all of the ingredients are well combined, form the dough into one inch balls. To store, place in an airtight container and keep in the fridge or freezer. If you don’t plan on eating them over the week, I recommend storing in the freezer! I actually love storing my energy bites in the freezer… something about the texture is so yummy!
More No Bake Energy Ball Recipes to Try:
If you make these peanut butter and jelly protein bites, please be sure to leave a comment and star rating below letting me know how they turned out. Your feedback is so helpful for the EBF team and other EBF readers. Print Peanut Butter and Jelly Protein Balls
DescriptionEasy no bake peanut butter and jelly protein bites made with peanut butter, dried strawberries, oats and chocolate chips. 80 calories and 4 grams of protein each! Ingredients
Instructions
Nutrition
Keywords: peanut butter and jelly protein bites The post Peanut Butter & Jelly Protein Bites appeared first on Eating Bird Food. Recipes via Eating Bird Food https://ift.tt/1L45wsH February 14, 2020 at 09:03AM #recipies
Oreo Pudding Parfait
https://ift.tt/2SFJYwJ This decadent, yet secretly sort’ve healthy, Oreo Pudding Parfait is a perfect treat when you crave some rich chocolate, comfort-food flavors. Layers of silky chocolate pudding mingle with Oreo cookie crumbles and a silky vanilla pudding layer. Creating a easy, cozy, chocolate meets vanilla, Oreo-inspired dessert. This vegan dessert is power-packed with plant-based protein and... The post Oreo Pudding Parfait appeared first on HealthyHappyLife.com. This is a summary, images and full post available on HHL website! Recipes via HealthyHappyLife.com https://ift.tt/2X1PMCd February 13, 2020 at 04:14PM #recipies
Steamed Bao Buns
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Making these steamed bao buns is our idea of the perfect Valentine’s date. See, Jack and I enjoy going out to eat, but never on Valentine’s Day. The restaurants are more crowded, the food is more expensive, and we always end up having more fun at home. So we skip the crowds and celebrate simply, spending time together making something we both love. In years past, we’ve learned to make pasta (I make a delicious sauce while he cranks the pasta maker), homemade pizza (Jack does the crust while I do the the toppings), or sushi (I prep the fillings, and he rolls it up), but lately, we’ve been hooked on these cute little bao buns! If you ask me, they’re the perfect couples cooking project. One person (Jack) can make the dough while the other (me) can whip up a fun, fresh filling. Then, combine the two to make a delicious date night meal! But if you already have Valentine’s Day plans, don’t worry! Making these bao buns would be a fun project any night, with friends, a partner, or even solo. The buns themselves are soft and puffy. Stuffed with zesty marinated tempeh, avocado, and lots of fresh fixings, they become mini explosions of texture and flavor. Trust me, this recipe’s one you don’t want to miss!
How to Make Steamed Bao BunsReady to cook? Here’s what you need to do: First, make the dough. Stir together dried yeast, sugar, and warm water, and set them aside for 5 minutes, until the yeast becomes foamy. Then, combine the dry ingredients in a large mixing bowl, and add the yeast mixture and avocado oil. Mix to form a rough ball. Turn it out onto a lightly floured surface and knead vigorously until the dough is smooth and elastic, about 5 minutes. Set it aside to rise for 45 minutes.
When the dough has risen, cut out the bao buns. Use a rolling pin to roll out the dough until it’s 1/4-inch thick. Then, use a drinking glass to cut out 3-inch circles of dough and place each one on a square of parchment paper. Brush the tops with oil and fold each piece of dough in half, pressing it down just lightly. Cover the buns with plastic wrap and let them rise for another hour. They won’t have quite doubled in size, but they will have puffed up slightly, before you move on to the next step.
Finally, cook! Transfer each bun, still on its parchment square, to a bamboo steamer set over an inch of water. Cover and steam until puffed, 9 to 11 minutes. That’s it!
Bao Buns FillingTraditional bao buns are filled with seasoned pork belly, but of course, I opt for a plant-based alternative. I make a sweet & savory hoisin tempeh using my favorite tempeh cooking method: steam, marinate, and bake. Marinated, baked tofu would be a delicious option in here as well. As the tempeh bakes, I wash and slice the fresh veggie toppings. We always serve these buns with thinly sliced carrot and/or cucumber, fresh cilantro or mint, avocado, chiles, and sesame seeds. A few pickled jalapeños or the banh mi pickles from this recipe would also be excellent here. Stuff the buns with the filling as soon as they come out of the steamer, as they’re best when they’re warm and soft. Top them with extra tempeh marinade, or soy sauce or tamari, and a big squeeze of lime juice, and enjoy!
Bao Bun Recipe Tips
More Favorite Date Night RecipesIf you love to cook with your partner, try one of these fun cooking projects next:
Or, check out my 25 Best Pasta Recipes or Favorite Vegan Desserts for more Valentine’s Day inspiration!
Other posts you may enjoy...
The post Steamed Bao Buns appeared first on Love and Lemons. Recipes via Love and Lemons https://ift.tt/2h2Uz32 February 13, 2020 at 09:44AM #recipies
Vegan Chick’n Salad
https://ift.tt/39w4d6Q Looking for fast, easy and delicious? This Vegan Chick’n Salad is the perfect way to whip up a flavorful, protein-packed lunch in just a few minutes. Prep this salad in the morning or the night before, then all you have to do to serve it is toast up your favorite bread, or tortilla or pita... The post Vegan Chick’n Salad appeared first on HealthyHappyLife.com. This is a summary, images and full post available on HHL website! Recipes via HealthyHappyLife.com https://ift.tt/2X1PMCd February 12, 2020 at 04:36PM #recipies |
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