Blackened Chicken and Cilantro Lime Quinoa. Sarcastic Cooking Dishing up honest food with a dash of humor... Blackened Chicken and Cilantro Lime Quinoa March 15, 2012 by Stefanie 228 Comments While eating dinner the other night, and basking in the beautiful sunlight and warm breeze coming in through the back door, my husband decided to go all Debbie Downer on me. I was gushing about how beautiful it is and how hard it is to work at home when all I want to do is be outside. He then says to me, “You know, this won’t last. Mwwwaaaahhhh, mwwwaaahh!!! Gee thanks honey. Well, unlike my husband, I am excited for getting back into the swing of eating healthy to get my pale and winterized* body ready for summer—starting today with this awesome flavorful, low calorie, and gluten-free meal!
Get ready spring and summer here I come! *Winterized, Verb: My loving term to describe what happens to most people during the holiday and wintery layered clothing season. Blackened Chicken and Cilantro Lime Quinoa Print Prep time Cook time Total time Serves: 2-4. Cream Cheese Enchiladas. Cream Cheese Chicken Enchiladassource: slightly adapted from On My Menu 5 ounces cream cheese, softened 1/4 cup sour cream 2 cups prepared salsa 1 cup shredded cheddar cheese, divided1 cup shredded pepper-jack cheese, divided2 cups cooked shredded chicken 1 cup frozen corn kernels, thawed 1/2 teaspoon chili powder 1/4 teaspoon cuminSalt and pepper4 scallions, thinly sliced 8 8-inch flour tortillas 1. 2. 3. 4. 5.
Canadian Moms Cook: Taco Pasta Bake. Updated with a more straight forward Ingredient list and directions - let me know when you try it! Recipe Ingredients:1/2 - 3/4 of a bag of large noodle pasta like ziti approx. 1lb of ground beef1 pkg/envelope of taco seasoning1C water1/2 pkg of cream cheese (about 4oz)1 1/2C shredded cheese (I used marble)Directions: 1. boil pasta until just cooked, drain, run cold water over it 2. brown ground beef 3. mix together taco season and 1C of water, pour over cooked beef and let simmer for about 5 minutes until the liquid has reduced 4. add the 1/2 pkg of cream cheese to the beef mixture, stir until melted and combined, remove from heat 5. put pasta in your casserole dish or pot, mix in 1C of the shredded cheese 6. top pasta and cheese with beef mixture, gently mix until the pasta is coated 7. top with remaining 1/2C of shredded cheese 8. bake at 350 uncovered for approx 30 minutes Here's my original post with photos, let me know if you have any questions, and enjoy!
Step 4: Step 6: The Best Macaroni and Cheese I've Ever Made. We make a lot of mac and cheese at my house. Not the orange, powdery mac and cheese, but the real stuff. The winter makes mac and cheese some how imperative in one’s weekly diet. Well, maybe not at your house, but it most definitely is at ours. Despite my endless attempts at making totally fabu mac and cheese (and believe you me, there have been more than a few), I can hands down say that this weeks most recent recipe was a superb victory. Resplendent with creamy, gooey cheddar, topped with buttery panko breadcrumbs. The recipe is simple, straightforward, and ridiculously divine. The Best Macaroni and Cheese Ever1 (8-ounce) package elbow macaroni, cooked and drained 2 tablespoons butter 1 clove garlic, crushed 1 teaspoon onion powder 2 cups whole milk 1/4 cup all-purpose flour 6 cups sharp cheddar cheese 2 cups panko breadcrumbs 1/2 cup butter, melted Preheat oven to 400 degrees.
In a small bowl, stir together the breadcrumbs and melted butter. Parmesan Baked Potato Halves. I love these parmesan baked potato halves, they make the perfect side dish. This is my go to recipe for a potato side when we have company, they are super easy, delicious, and give you the benefits of a baked potato without all the mess on your plate! We especially love dipping these in a side of sour cream but ranch dressing is also REALLY good! This recipe has quickly become a fan favorite on our site, and for good reason! We have gotten so many great comments from our readers about how much they love these potatoes. They really are THAT good! *We finally have our sweet potato halves! Check them out HERE!
Parmesan Baked Potato Halves Ingredients 6 small potatoes, scrubbed and cut in half 1/4 cup butter grated parmesan cheese garlic powder other seasonings (to personal preference) Instructions Preheat oven to 400 degrees. Cook. This is my go to recipe when hosting a luncheon. It can be served with fresh sliced strawberries in the spring, but in the fall I like it with mandarin oranges and dried cranberries. The dressing is the simplest I have ever made and is often asked about. I used to think I didn't like paprika, but this vinaigrette completely changed my mind. The candied pecans are a recipe from Melinda Lee. You will be lucky if you have enough left to put in the salad because they are an irresistible snack all by themselves. Cranberry Orange Chicken Salad Ingredients: Small can of mandarin orange segments ¼ dried cranberries ¼ crumbled feta cheese ¾ cup shredded chicken ½ candied pecans (recipe below) 6 cups chopped romaine lettuce ¼ cup vinaigrette (recipe below) Instructions: Combine all ingredients in a large bowl and toss with vinaigrette.
Vinaigrette ½ cup extra virgin olive oil ¼ cup white vinegar ¼ cup sugar ¼ teaspoon paprika ¼ teaspoon salt Pour all ingredients into a jar and shake vigorously. Candied Pecans. Broccoli Cheese Soup For The Crock Pot Recipe - Food.com - 348190. I made this recipe for dinner last night with a few changes and it was fantastic. First I decided to not use the crock pot because I thought that was what was making it weird and curdle. Second I used red and yellow peppers just because I didn't have a green one. I also added a little black pepper and garlic powder. I mixed the milk and the soup with a whisk until smooth before adding it to the soup pot. I waited until the soup was hot before adding the cheese and stirred constantly until all the cheese had melted.
AGAIN, FANTASTIC!!! I will use it again omitting the broccoli and adding potatoes for a potato cheese soup. Snacks. Like thee. Where many of you can juggle family, cooking, blogging, shopping, entertaining, and chores (while still looking fabulous) all at the same time, I fail miserably. I have one cat, one DH, and a small apartment - any sane person would think it would be a piece of cake to handle all three. For most of you it would be, but me, I let myself get bogged down by the details. And TV, I won't lie.
To self: Pull yourself together, woman! So dear readers, that ridiculous rant was basically my justification for not blogging as much as I've been wanting to this past week. Today I have a recipe that's very specific to a region in India, called Hyderabad. This would be the treat my brother and I would look forward to every Ramadan, because that's what we wanted for Iftari (when it comes time to break the fast). Lukhmi (Fried & Stuffed Parcels - the easiest recipe Mom's ever given me!) Click here for printable recipe Method: 1. 2. 3. 4. 5. 6. Crock Pot Honey Sesame Chicken. My friend Nicole hates to cook; it’s a complete chore to her. I think she’d rather pick up poop from her pet sitting business or scrub her bathroom floors than make dinner.
But I love Nicole. So I’ve made it my mission in life to find delicious crock pot meals that she can easily throw together. Are you reading Nicole? I AM SO THERE FOR YOU. Problem is, most crock pot meals are just. not. good. But I keep trying. And guess what? This one first. For starters, you don’t need to saute the chicken before transferring it to the crock. The red pepper flakes and sesame seeds, along with chopped scallions that I added, balanced out some of the sweetness. This was SO good, and not at all one dimensional like I was expecting. Really excited about this. Crock Pot Honey Sesame Chicken Serves 4 Prep time: 10 minutes Cook time: 4 hours on low Directions Lightly season both sides of chicken with salt and pepper, put into crock pot.
Remove chicken from crock pot, leave sauce. The Official Love Manor Blog! » Blog Archive » Yum! Slow Cooker Spinach Marinara Sauce. Delicious 500 calorie dinners to help you lose weight. I’ve never been able to diet. I can’t do it because I enjoy eating too much. (And since I’m a food editor, it is a hazard of the job!) Plus I never want to feel like I’m depriving myself. But like most people, I have a few extra pounds around my middle that I can’t wait to trim. My answer: delicious 500-calorie dinners.
Why 500? Most people can lose weight eating 1,500 calories a day. To jumpstart my weight loss, I’m going to take our 500-Calorie Dinner Challenge. It’s amazing how well you can eat for 500 calories. MONDAY Japanese Cucumber Salad 46 calories Toasted Quinoa with Scallops & Snow Peas 326 calories White wine (5-ounce glass) 116 calories TOTAL: 488 calories TUESDAY Mozzarella-Stuffed Turkey Burgers 300 calories Zesty Dill Potato Salad 123 calories Steamed broccoli tossed with lemon pepper (1 cup) 44 calories TOTAL: 467 calories Have you tried keeping dinner to just 500 calories and do you feel satisfied when you eat that much?
Roasted Sweet Potato Salad with Red Pepper Vinaigrette. Here is another potato-vinaigrette combo: The red pepper dressing is tart, sweet, and spicy, with a touch of cumin. This is best served warm or at room temperature, though of course you can refrigerate and serve it up to a day later, as long as you take it out of the refrigerator beforehand to take the chill off. 4 large sweet potatoes ½ cup extra virgin olive oil Salt and freshly ground black pepper 1/4 cup red wine vinegar or sherry vinegar 1 medium red bell pepper, cored, seeded, and ¬ quartered 2 teaspoons ground cumin 1 tablespoon grated orange zest (optional) 1/2 cup sliced scallion 1/2 cup minced fresh mint or parsley leaves 1 or 2 fresh minced chiles (jalapeño, Thai, serrano, or habanero), or to taste 1/4 cup raisins (optional) Preheat the oven to 400˚F. Peel the sweet potatoes and cut them into bite-sized pieces. Put them on a baking sheet, drizzle with 2 tablespoons of the oil, and toss to coat.
Pesto Poppers | three square chef. I love bite size appetizers! The Plzak's had a birthday party this past weekend and I was asked to bring a dish. I created these poppers from what I had on hand in my kitchen (love that). Photographed are the pesto and mozzarella cheese poppers but I also made then with roasted red peppers and mozzarella cheese and they were equally as good. Really the types of fillings are endless! Pesto Popperswifeplzak originalyield: approx 20 1 sheet puff pastry fresh mozzarella pesto toothpicks Preheat oven to 400F. Roll out the puff pastry and using a 2 inch round biscuit cutter, cut out circles. Pull all sides together and attach with two toothpicks per popper. Grilled Chicken and Spinach Salad with Raspberries recipe from Live Better America.