Vegetarian Recipes. Vegetarian Recipes. Crispy Potato Roast Recipe. Hey Guys!
So…it’s still really hot out…wtf! I’m totally ready for fall…forget this, “I just don’t want summer to end” BS…I’m OVER IT! Okay, I apologize for being aggressive right there, but man does this weather make me grumpy. There are a few things that get my mood up during weather like this: 1) My Dog (always) 2) Frequent Fro-Yo and Hawaiian Ice trips with the boyfriend 3) This Roasted Onion Dip. Remember when you were a kid and sleepovers were still the best thing ever? If you are willing to brave a hot kitchen for about an hour (woof, I know), this dip is totally worth it and a delicious treat to help keep you cool (once you’re sitting and enjoying it) and leave you feeling guilt-less afterwards! Xx Jenny Roasted Onion Dip Serves 5 to 6 Ingredients: 2 large sweet onions, quartered 2 tablespoons extra virgin olive oil 2 tablespoons unsalted butter 1 yellow onion, thinly sliced 1 tablespoon light brown sugar 3 garlic cloves, minced 1 cup nonfat Greek yogurt 1/2 cup sour cream 1/2 teaspoon cumin.
Asian Turkey Meatballs with Lime Dipping Sauce. Halloween was a major success. I trained my kids well. They know what chocolate I like and tried to get it for me (Twix, Almond Joy, Butterfinger Snackers). My three boys can easily be categorized according to their candy consuming behavior: My oldest son rarely eats candy, he just likes to collect it. He knows exactly how many pieces of candy he scored and counts it daily.
We never got an accurate count of my middle son's candy because he ate it from house to house as he collected it. My 2 year old who doesn't discriminate who he steals candy from. Healthy Baked Chicken Nuggets. Chunks of all white meat chicken breasts coated in breadcrumbs and parmesan cheese then baked until golden.
An easy chicken recipe your whole family will love. What can be more kid friendly than chicken nuggets, even the pickiest kids like them. Serve them with ketchup, bbq sauce or whatever you like to dip your nuggets into. Salmon Burgers with Barbeque Hoisin Sauce. I got on another dessert roll, didn’t I? I’m trying to limit the not-so-healthy posts and instead insert some deliciously-healthy posts. Let’s be honest. Sometimes it’s a losing battle. I’m noticing that since my birthday is next week, I am (for pretty much the entire month of October) using the “well, my birthday is coming up, and I deserve it” excuse. And, a million cookies and cakes and calorie-laden drinks later….I’m looking for something to relieve a little of the guilt from my trip last week where I definitely over-indulged.
Good. Because I was going to tell you anyway. First up. Chop up some jalapenos and other good stuff. Crispy Baked Chili Squash Fries. Strawberry Pineapple Frozen Yogurt : Baltic Maid. Posted on | June 12, 2011 | No Comments Healthy is usually not a word I associate with ice cream.
Recipe: low-cal peach frozen yogurt. It’s still felt like summer this week in Manhattan, so I’m posting one last warm-weather recipe before admitting it’s really fall.
I’ve been running around like crazy, so I actually made this a while ago — I’m constantly looking for dessert recipes that don’t have a lot of added sugar or fat, because let’s face it, when I make a whole batch of cookies or a cake for just me and Chad, that’s not really going to turn out well. So I decided to go the very low-cal route for this fro yo, and it turned out really well!
Homemade ice creams are definitely better the first day after making them — although they won’t spoil for a quite while if properly frozen, it’s really difficult to get the right temperature or consistency once they’ve frozen solid. When you’re not adding a lot of sugar or fat, you’re not doing much to lower the freezing point of the yogurt, so eat it quickly!
Kung Pao Chicken (or Tofu) December 8, 2011 at 9:13 pm.
Rustic Tuscan Vegetable Soup. It’s finally “winter” here in the desert.
And after a brutally hot summer I am READY for the cold. We just had a crazy winter storm that brought lots of rain & snow up north and even sleet here in Phoenix! This crazy weather made me crave a nice hot bowl of soup…I didn’t want a bowl of brothy soup, but one that was rather hearty, yet filling AND healthy. This Tuscan style vegetable soup does not disappoint. It is a very rustic soup and is LOADED with fresh veggies and if you don’t have fresh on hand use canned or frozen. Directions In a small bowl mash half of the beans with a masher or the back of a spoon, and set aside. Heat the oil in a large soup pot over medium-high heat. Add the broth and tomatoes with the juice and bring to a boil. Serve topped with Parmesan, if desired.
Cooking with Jax: Kale Chips. I've always wanted to try kale chips, so when I saw bunches for sale at my local farmers market, I jumped at the chance to try it.
I wasn't really sure what to expect. Generally when any type of leafy vegetable gets warm, it wilts. Everyday Food's Chicken & Lentil Burger with my sping. Earlier this month my friend Stacey gave me the latest Everyday Food magazine.
I paged through it and ripped out three different recipes that appealed to me. Today, I'd like to share with you a recipe for Chicken and Lentil Burger. Of course I had to put my own spin on this by adding sundried tomato and goat cheese spread. Other than that, I pretty much followed Everyday Food's recipe, and it turned out great!
A few notes: 1. 2. 3. 4. Chicken and Lentil Burgers with Sundried Tomato & Goat Cheese SpreadSlightly adapted from Everyday Food Magazine recipe makes 6 burgers Ingredients 3 teaspoons olive oil 1 medium onion, chopped 3/4 teaspoons cumin 1 pound ground chicken 2 cups cooked lentils 3 tablespoons fresh breadcrumbs (I used challah) 1 large egg 2 tablespoons chopped cilantro 1/2 teaspoon coarse salt 1/4 teaspoon ground pepper 8 sundried tomato halves 3 tablespoons goat cheese lettuce 6 Sandwich Thins Directions 1. 4.