Crispy Lemon Roasted Brussels Sprouts I am a HUGE Brussels Sprouts fan. You could almost call me a fanatic. I literally jump at the chance to order or makes these delicious little morsels all the time. Well, it’s safe to say that my Uncle is now a total Brussels Sprouts convert. Here’s my step by step guide on how to make the perfect Crispy Lemon Roasted Brussels Sprouts… First you’re going to cut off the bottoms of each one, and then cut them in half. Throw them into a 450 degree oven and let them start working their magic. About 15 minutes until the roasting process, take the baking sheet out and give the Brussels a little shake or move them around with a wooden spoon. 15 minutes later (that’s 30 minutes so far of roasting time) take the baking sheet out again and give them another mix around with the spoon. After about 40 minutes of roasting time your Brussels should look like this. I promise these are going to be a huge hit! Crispy Lemon Roasted Brussels Sprouts Ingredients Instructions Preheat oven to 450 degrees F.
Healthy Baked Chicken Nuggets | Ginas Skinny Recipes 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. Kids love finger foods or anything you can eat with toothpicks so when my daughter was young I would make her a dish of bite sized goodies she liked such as tomatoes, olives, pasta, etc. and served them with toothpicks and she always cleaned her plate! Once I'm in breading mode I usually make breaded zucchini sticks as well and bake them all at the same time along with some pasta and a salad for a complete meal. Double these for more or make half for less servings. Healthy Baked Chicken NuggetsGina's Weight Watcher Recipes Servings: 4 • Serving Size: 1/4th of nuggets • Old Points: 4 pts • Points+: 4 ptsCalories: 164.9 • Fat: 4.6 g • Protein: 22.1 g • Carb: 7.7 g • Fiber: 0.9 g • Sugar: 0.1 g Ingredients: Preheat oven to 425°.
Mexican Pulled Chicken Stuffed Peppers | Life As A Plate - StumbleUpon I had peppers. I had chicken. I had a million errands to run and wasn’t going to be home most of the day. So I enlisted the help of my crockpot and this recipe came together almost by itself. I topped it with shredded cheese blend of Monterrey jack and cheddar but feel free to use your own blend or eliminate if dairy-free. We served this along with some organic refried beans and it was an amazing, filling dinner! I used a taco seasoning packet – I know GASP – because I was in a hurry and didn’t feel like measuring out my spices which I normally do. What you need: What you do: Put whole chicken breasts and all ingredients in crockpot and stir and set on low for 6-8 hours. Tiny Tarts: How to make Pie in a Jar I love giving thoughtful homemade gifts to friends and family. I especially love it when the gift is fun to make and frugal to buy. So when I discovered the delicious and super cute world of goodies in a jar, I decided to put a lid on it and bake up a batch of pie in a jar. I’ve written about jarred gifts before in 8 Homemade Gifts in a Jar — so check it out if you’re less into pastry and more into mixes in a jar. Pie in a jar is just that — it’s a small single serving of fruit pie made and baked in a tiny mason jar. Anytartytarts, I’ve even given a few jarred pies to friends in need of a little cheer after a bad day. Not only are pies in a jar fun to make, but they are a flexible food to serve too. So to get you in the mood for some summer sweet and frugal pie, let’s get some mason jars, turn on the oven, and get baking. Oh, and don’t forget to add these pies as gifts using the Budget Series Gift Giving Worksheet — where tracking even small gifts is as easy as pie. Step Six: Get Baked
White Pizza with Shrimp on Naan A white pizza sauce made with garlic and oil graces leftover naan and is topped off with green onions, black olives and shrimp for a quick and easy pizza night or a stunning appetizer tray. Sometimes life has a way of sneaking up on you. It’s the random phone calls, doctor appointments that take longer than usual, an opportunity you can’t pass up and things like spring break, a daughter who needs some one-on-one time or a spring snowstorm that sends you out to shovel for a few hours that interfere with the best of intentions.Having fast and easy dinner options in these situations is key to sanity, especially if you have four kids and a fresh pile of heavy, wet snow outside the front door. This is when the meals that are pulled from the recesses of the refrigerator and the dark corners of the cupboards succeed in making me feel like I’ve got everything under control. For the sauce, a simple white version:minced garlic, a bit of salt and olive oil. Copyright © Food for My Family.
Enchilada Bake: Quick Tex-Mex food for a weekday night | NJ.com - StumbleUpon Margot Harris for the Jersey JournalLayers of corn tortillas, meat and cheese will win over even the pickiest eater. Now that winter has officially set in its time to pull out the tried and true casserole dishes. Toss your favorite ingredients in a large baking dish, pop in the oven, and 30 minutes later – voila, dinner is served! I’ve been trying to reinvent the wheel with casseroles lately, because lets face it, the same old thing gets boring when you have it once a week. After considering what ingredients go into a typical enchilada, I started making layer after layer in a large glass 9x13 pan and popped it in a preheated oven. In addition to making things easier to cook, I’ve also tried cutting out calories where I can. Enchilada BakeServes: 6 Add chili powder, cumin and paprika. Meanwhile, in a small bowl, beat egg lightly to break apart then stir in yogurt. Serve hot with extra Greek yogurt, taco sauce, shredded lettuce and diced tomato.
pie crust 101 To begin, I want to make a note about the zillions of pie dough recipes out there: I barely buy it. Not the value of a recipe, mind you, but that new ones will ever come to pass. At their very base, they’re all just some type of solid fat (butter, shortening or lard) cut with powdery ingredients (flour, sometimes salt and sugar) bound with a liquid (usually water, but some folks get creative with milk, cream, buttermilk or vodka), and I’m amused that every year, so many cooking publications feel a need to pronounce that By Golly, They’ve Got It! That said, Cooks Illustrated is really onto something grand this year, so thank you to all who pointed me in this recipe’s direction. So let’s get started shall we? First, measure your flour. Now is the point where I suppose I should jump in on the Great Butter versus Shortening, but yawn, you can get that elsewhere. The first picture shows the dough after a few cuts with the blender, i.e. big chunks. Aren’t you proud of yourself? 1. 2.
Tracy’s KILLER Garlic Bread › shutterbean While we’re on the subject of soups, I thought it would be nice to share my SECRET recipe for the most KILLER Garlic Bread. What goes better with soups than garlic bread? Not much! My neighbor taught me to add dill in the garlic butter. If you were to ask me what my death row meal would be, I’d immediately tell you a buffet full of this KILLER GARLIC BREAD. And we’re off! Get your butter ready. Chop up your garlic, nice & fine. Put the garlic and the butter in a microwave safe bowl & melt in the microwave. Time for the dried herbs! Put all the herbs in the melted butter. Let the butter sit until it gets harder. Now smear it on your bread! Put the halves back together again. Unwrap your bread and put it under the broiler for 2 minutes. Wait for it to cool slightly and cut up your bread with a sharp knife. Brace yourself. Tracy’s Killer Garlic Bread (recipe by me!) Place the stick of butter and chopped garlic in a microwave safe bowl. Shutterbean Notes:
Chipotle's Beef Barbacoa Slow Cooker Recipe - StumbleUpon Ok, so maybe it’s not exactly like Chipotle’s, but it’s dang friggin’ close. Actually I think it’s identical to Chipotle’s Barbacoa, but there will always be That One Person who disagrees. First off, this isn’t my recipe. I found this on TheKitchn’s Web site. Ingredients 4 chipotle peppers (from a can) plus all the adobo sauce it sits in1 bunch cilantro, chopped1 red onion, peeled and cut into large chunks1 head garlic, peeled and cloves smashed5 dry bay leaves2 teaspoons ground cloves1 tablespoon kosher saltJuice of 4 limes1/2 cup cider vinegar5 to 7 pounds grass-fed beef brisket4 to 6 cups beef or chicken stoc Instructions Stir together chipotle peppers and sauce, cilantro, red onion, garlic, clove, salt, lime juice, and cider vinegar in the insert of a slow cooker (if you have a food processor, pulse until combined first before adding). Cook on HIGH for 4 hours. I like to make mine before bed and then let it sit on WARM overnight.
Zucchini Noodles with Pesto | This dish is a play on pesto spaghetti! I used a spirooli to make thin zucchini noodles and tossed it in a creamy pesto sauce. Pesto is usually made exclusively from pine nuts but holy cow they were really expensive at my local store! Preparation time: 20mins (plus standing time for noodles)Serves 2 You’ll need: A blender or food processor Spirooli/spiral slicer or you can just use a vegetable peeler to make thin strips Ingredients: 3 medium sized zucchinis (approx 3 cups)1 cup of loosely packed Sweet basil3/4 pine nuts (or cashews or mix) (reserve a few for garnish if you like!) Zucchini Noodles Use a spiral cutter or vegetable peeler to make thin strips of zucchini and place in a strainer over a bowl. Pesto Combine all other ingredients in a blender or food processor and blend until smooth. Toss the pesto with the noodles and serve immediately.
Bacon Garlic Bread Sticks : : Miss in the Kitchen Bacon Garlic Bread Sticks The weather has turned down right nasty again and I can’t help but want to get in the kitchen and cook. I started by making a batch of pizza dough, not really with a plan, but leaning towards bread sticks. I split the dough in half and made bread sticks with half and doughnuts with the other. I made 12 bread sticks and 15 doughnuts, TOO MANY DOUGHNUTS! The bread sticks were the perfect snack/lunch on a snowy day, especially with a little bacon thrown in the mix. Bacon Garlic Bread Sticks Ingredients: Pizza dough homemade or 1 refrigerated can- for one pizza (find the recipe I use here) 1 tablespoon olive oil 2 teaspoons garlic salt (use granulated garlic if you don’t want the extra salt) 5 slices of bacon, cooked and crumbled 1 1/2 cups mozzarella cheese, shredded Cooking Directions: On a floured surface, roll pizza dough out into a rectangle about 12 inches x 15 inches and about 1/4 inch thick. Sprinkle garlic salt or granulated salt evenly over dough. Enjoy! Miss