Baked Wonton Tacos When I was a little kid, around every New Year’s, my mom and grandma would sit down and make Mandu {Korean version of potstickers or wontons} all day to make Teokguk {Korean version of wonton soup} and I’d just sit with them trying to help out. I remember trying to help out making my own Mandu, though not really successfully. Then my mom and grandma made their own mandu skins from scratch… And now… how grateful I am that I can get premade mandu skins so easily… although I think I should try and make my own skins sometime… It’s definitely on my to-do list. But until then, these premade wonton skins would do. When I saw that you can use wonton skins to make little tacos, I immediately experimented with the idea. I added ingredients that I love, like cilantro and avocado slices… So refreshing and delicious. Boil one chicken breast (boneless and skinless) until fully cooked. Shred the chicken using two forks. Add chopped cilantro leaves (1 TBS). Add cheese (2 TBS) to the chicken mixture.
Basic Sugar-Free Whipped Cream | The Frugal LowCarber Note: Be sure you try the chocolate version! There are 50 kazillion versions of this recipe out there on the Net. But I’m going to be making this so often, I might as well post my own version for reference. Making your own whipped cream is definitely cheaper and healthier than buying the store-bought sugar-free stuff. Basic Sugar-Free Whipped Cream Ingredients 1/2 cup heavy whipping creamsweetener equal to 1 Tbsp sugar Directions Please note: These instructions are for use with a hand-held electric mixer. Put cream and sweetener in a mixing bowl. Yield: 1 cup whipped cream. Nutritional Information: Assuming a zero carb, zero-calorie sweetener, one recipe contains approximately 3.3 g carbohydrates, 0 g fiber, 3.3 g net carbs, 2.5 g protein, 44.0 g fat, and 411 calories.
Caramel Potatoes » Crispy Smashed Potatoes 213K+Save Here is a really fun and different way to serve potatoes. These smashed potatoes are so good because you get a soft creamy center like mashed potatoes, but a crunchy crisp outside like roasted potatoes – delicious! We love serving food in different ways {and of course we love potatoes} this is a yummy change from baked or mashed potatoes – it’s one of our favorites! The smashed potatoes are so simple, but they do take about 1 1/2 hours (mostly cooking time) – so plan accordingly. Crispy Smashed Potatoes Ingredients: 2 pounds small red potatoes (1 1/2 – 2″ diameter) 6 tablespoons extra virgin olive oil (more if needed) 1 teaspoon thyme leaves fresh ground salt and pepper to taste Directions: Preheat oven to 500 degrees. Scrub the red potatoes and lay on a baking sheet. When the potatoes are done, removed foil, drain, and let cool for 10 minutes. Drizzle another 3 tablespoons olive oil on the potatoes, sprinkle with thyme leaves and salt and pepper. Source: America’s Test Kitchen.
Sugar-Free Berry Syrup or Sauce Recipe - Blueberries, Raspberries, and Blackberries - Very Easy An easy sugar-free berry syrup for pancakes or sauce for dessert. It can be made with fresh or frozen berries, in any proportions you like. I often just make it using a bag of mixed frozen blueberries, raspberries, and blackberries. If you use frozen berries, make sure there is no sugar added. Cook Time: 10 minutes Total Time: 10 minutes Ingredients: 1 cup blueberries, fresh or frozen1 cup raspberries1 cup blackberriesOR use 3 cups from a bag of mixed blueberries, raspberries, and blackberries1/2 cup waterArtificial sweetener to taste - about 1/2 cup makes a traditionally-sweetened syruppinch of salt Preparation: Put ingredients in saucepan and bring to a boil. Yield: about 1 and 1/4 cup of sauce.
Cake Batter Blondies with Marshmallow Buttercream - Cookies and Cups Are you guys on Pinterest? It’s such a fun site where you can consolidate fun things you see on the internet. You “Pin” the pictures to boards you make and you can share them with people. Anyway, while it is fun and great and you can find all sorts of cool things it makes me a little crazy because there are so many talented people out there coming up with tons of things I wish I thought of! BUT I learned at an early age not to be envious of what others have. It was a hard lesson. It involved sausage. Would you like to hear? Thought so. Ok, the year was 1985. I had a friend named Michelle. Well, we sat next to each other everyday at lunch. Her lunches were always awesome…everything was in its own reusable container…no plastic baggies for her. I asked my mom one day why she didn’t give me a napkin in my lunch box… I will never forget her response…”That’s why we pay taxes, so you can use napkins at school”. I sat and stared. I looked down at my lunch…a tuna sandwich, Capri Sun, and applesauce.
The best low carb pancake recipe I've ever tried. : ketorecipes Cuban Flank Steak Recipe (Updated and added to Recipe Favorites August 2010) In one of my previous lives, before I became a food blogger and a South Beach Dieter, I used to be president of my local teacher's association, aka the teacher's union. This was a demanding high-pressure job that I sometimes loved, sometimes hated, but one thing I did enjoy about the job was the chance to travel. I went all over the U.S., and it was in Miami Beach that I had my first experience with Cuban food. I loved the way beef and pork were marinated in lime juice in the Cuban cuisine, so a few years ago I tried to re-create that flavor in this flank steak. Recently I made this again and thought I'd update this post with better photos (even though I cut the steak a little thicker than I wanted, they 're still an improvement on the previous photos!) You can't read the price, but this lean flank steak I got at my local market was a bargain. When meat is done, let it rest for 5-minutes before you slice it. Instructions:
Little b's healthy habits: Almond Flour Pancakes I think I'm losing my mind because I could have sworn that I posted this recipe, but apparently I'm just losing my mind. Anyway, this is definitely my go to pancake. It's nothing fancy, (and honestly they're pretty plain) but they're super easy and always my go to when I'm feeling lazy about making dinner. Ingredients: 1/4 cup almond meal 2 egg whites 1 T almond milk sprinkle of cinnamon 1 packet of Truvia Directions: 1. 2. 3. 4. I always top mine with greek yogurt AND sugar free syrup. From the Archives: Sweet & Tangy Balls » Table for Two With only 3 ingredients these sweet & tangy balls make a quick and easy party appetizer. Your guests will love them! I asked everyone on Twitter & Facebook last night what I should post today. I was torn between posting a savory or a sweet and needed some votes. I’m bringing a post back from the past today. Whenever I throw a party, this is my NUMBER ONE go to dish, and for extremely good reason. One of the BEST parts of this appetizer is: it’s three ingredients, you don’t do anything except throw everything in the crockpot, stir every few hours, and serve. I guarantee you that if you make these for your next party, everyone will go ape-sh! Man, now I’m craving some (meat)balls. Oh, bee-tee-dubs, officially 8 months today ’til the big day…who’s counting? Julie Wampler Yields 64 Sweet & Tangy Balls 5 minPrep Time 4 hrCook Time 4 hr, 5 Total Time Save Recipe Print Recipe Ingredients Instructions Recipe Type: Appetizer, Slow Cooker
Pumpkin Pie Bites I’ve been in a mini-mood lately when it comes to baking and these bite-sized pies met my big craving. They are really, really easy. Let me show ya. Of course, it didn’t hurt that I used ready to roll refrigerated pie crust. It comes two to a box and if you roll each round pie crust a little bit thinner with a rolling pin, you can get 24 mini pumpkin-shaped pie crusts out of them. Make sure you use all the dough scraps and re-roll to maximize quantities. Then, stuff each one in a mini muffin baking pan. Press the dough down, in and around the edge of each muffin cup. Fill each pie crust with pumpkin filling all the way to the top. When they come out of the oven, they’ll be puffed up like this. But no, after they cool for a few, they’ll fall and be flush with the pie crust. See… easy mini pumpkin pie bites. You can even drizzle them with melted chocolate to jazz them up a bit. But wait… you say you don’t want to wait until Thanksgiving. I don’t blame you. Cute! And I’ll say it again… easy! Enjoy!
Pumpkin Cream Cheese Bars Leaves paint the ground. Vivid orange, red, and yellow swirl through the sky, stirred by a cool Fall breeze. Monet’s paintbrush. (Hope you liked my little poem!) Fall is by far my favorite time of year. Everything about it just seems so cozy: oversized sweaters, steamy mugs of hot cider, scarecrows and falling leaves. Topped with my favorite Healthy Cream Cheese Frosting. If you could sum up “Fall” in a bar, this would be it. Oh they were delicious! (These can be gluten-free!) 1/2 cup spelt flour (or white flour, oat flour, etc.)1 tsp cinnamon1/4 tsp pumpkin pie spice1/2 tsp baking powder1/4 tsp baking soda1/4 tsp salt1 “egg” of choice- I used 1 tsp ener-g powder, but 1 tbsp ground flax would work. Preheat oven to 350 F. View Nutritional Info Let the pan cool for at least ten minutes before cutting or frosting the squares. You can frost with the aforementioned Healthy Cream Cheese Frosting. Do you like reading or writing poetry?
Peanut Butter Cookie Dough Brownies Does it surprise you that I neurotically plan out what I'm going to bake each week... sometimes months in advance? I'm guessing not. This week I was supposed to be making dessert pizza. Two words that should always be together. I've actually been planning to make it since last July, but it keeps getting pushed back by recipes that demand to be made immediately. Like this one. Essentially, these brownies combine everything that is good. Plus, we all know that the primary reason for baking is to use as many utensils as possible and shamelessly lick the residual batter off of each and every one. Peanut Butter Cookie Dough Brownies Adapted from Confessions of a Cookbook Queen 9x13 pan of brownies, baked and cooled 1/4 cup salted butter, softened 1/2 cup peanut butter 1/2 cup granulated sugar 1 cup brown sugar 1/4 cup + 2 tablespoons milk 1 tablespoon vanilla extract 2 cups all purpose flour 1 & 1/4 cups pretzel m&m's Directions: 1. 2.