Do you feel like you’re always throwing away food? Letting food go bad before you have a chance to eat it drains your pocketbook and results in more time-consuming trips to the grocery store. Before you head to the supermarket again, check your fridge and your cupboards and make a note of ingredients you have for future meals. Picking up a few more items to complement those ingredients will help you use up everything you already have. It’s always important to make a grocery list and, if you can, plan out a few meals in advance, so you hit the market with a goal in mind rather than wander the aisles picking up whatever happens to catch your eye.
Read the rest of Five Storage Secrets to Make Food Last Longer at our new website!
Showing posts with label cooking. Show all posts
Showing posts with label cooking. Show all posts
Recipe of the Week: Diploma Cookies
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| photo credit: BettyCrocker.com |
Ingredients:
1 cup butter or margarine, softened
1/3 cup shortening
3/4 cup packed brown sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon vanilla
1 egg
1 1/2 cups all-purpose flour
1/4 cup whole wheat flour
3/4 cup semisweet chocolate chips, melted
How to Make It:
1. Beat butter, shortening and brown sugar until creamy. Beat in baking powder, salt, vanilla and egg. Stir in flours. Divide dough in half. Cover and refrigerate about 2 hours.
2. Heat oven to 375°F. Roll each half of dough into 15x6-inch rectangle on floured surface. Cut lengthwise into three 15x2-inch strips, then cut crosswise into two 7 1/2x2-inch strips.
3. Working quickly, spread about 1 teaspoon melted chocolate over one strip to within 1/4 inch of one long side. Gently roll up, starting at long side with chocolate. Repeat with remaining cookie strips and chocolate.
4. Cut each roll into 2 pieces; roll each cookie slightly to shape. On ungreased cookie sheet, place cookies about 1 inch apart.
5. Bake 8 to 10 minutes or until edges are firm. Cool 1 minute; remove to cooling rack. Cool completely. Place remaining chocolate in plastic bag. Cut hole in corner and squeeze out chocolate to look like ribbons.
Do you have a recipe you want us to highlight as Recipe of the Week? Let us know!
Recipe of the Week: Chocolate Buttermilk Scones
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| photos courtesy of The Single Housewife |
Ingredients:
1/2 cup flour
2 Tablespoons cocoa
2 Tablespoons white sugar
1 Tablespoon powdered milk
1/2 teaspoon baking powder
1/4 scant teaspoon baking soda
1/4 scant teaspoon salt
2 1/2 Tablespoon chilled butter
1/3 cup cold buttermilk
How to Make It:
1. Preheat your oven to 350 degrees. In a medium mixing bowl, stir together all but the last two ingredients until they’re well blended without too many lumps.
2. With scissors or a small knife, snip the butter into little lumps and toss it into the dry ingredients. With a pastry cutter (or, if you don’t have one, a potato masher or two knives working in a criss-crossing motion), cut the butter into the dry ingredients.
3. Gently stir in the buttermilk until everything’s just moistened — don’t overstir it. What you end up with will be a very moist ball of batter.
4. Scoop the dough out onto a floured cutting board or other work surface. With floured hands, gently pat it into a 3/4-inch-thick circle. Don’t knead it, and don’t roll it out thin.
5. Once you’ve got your circle, cut it like a pizza into six wedges. Arrange those on a baking sheet a couple inches apart. Bake them for 15 minutes and let them cool slightly while still on the baking sheet. Makes six small scones.
To see photos of the entire process, click here!
Recipe of the Week: Chile Lime Hummus with Homemade Tortilla Chips
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| photo courtesy of A Kitchen Addiction |
A great way to save money on groceries is to make your own chips. Think that's time consuming? Think again. This recipe from A Kitchen Addiction shows how easy it is to bake tortilla chips as well as make a delicious hummus dip. Who knew?
Ingredients:
1 large or 2 small garlic cloves, peeled
1 15-ounce can cannelloni/white beans, rinsed and drained
3 tablespoons fresh lime juice
2 tablespoons tahini
1 tablespoon (or more if you like spice!) chili powder
1 tablespoon olive oil
1/8 teaspoon salt, optional
soft tortillas, any kind, any size
cooking spray
your choice of: garlic salt, salt, pepper, onion powder, oregano, or any other spice you like!
How to Make It:
1. Preheat oven to 400.
2. Cut tortillas into desired sizes. Lightly brush olive oil or spray cooking spray over both sides of the tortilla pieces. Sprinkle with your choices of spices.
3. Bake for 5-10 minutes, turning halfway through, or until chips turn slightly brown. Time will depend on how large you cut the pieces.
4. While chips are baking, start on the hummus. Place garlic gloves in a food processor. Pulse until pureed. Add beans, lime juice, tahini, chili powder, olive oil, and salt. Pulse until smooth. Serve with freshly baked tortilla chips. Enjoy!
Do you have a great recipe to share? Let us know!
Every Tip You Need to Know for Your Backyard Barbecue
Who doesn't love a BBQ? Time to throw some steaks on the grill, grab a nice cold drink, and celebrate summer in style with these tips for great backyard barbecues. For the quickest way to chill drinks, impressive grill tricks, and more, read Every Tip You Need to Know for Your Backyard Barbecue at our new website!
Recipe of the Week: Whole Wheat Blueberry Pancakes
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| photo courtesy of Kiddies Corner Deals |
Ingredients:
1 cup whole wheat flour
1 1/2 teaspoon baking powder
1 teaspoon Truvia or other brand of stevia
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1 egg white
3/4 cup plain Greek yogurt- such as Fage Total 0%
1/3 cup fat-free milk
1/2 teaspoon pure vanilla extract
1/2 cup fresh or frozen blueberries
Maple syrup or sugar-free maple syrup
How to Make It:
1. Heat a griddle to medium high heat. In a large bowl add flour, baking powder, Truvia, cinnamon, and nutmeg and mix. Set aside.
2. In a small bowl add egg white, yogurt, milk and vanilla beat for 1 minute.
3. Add wet ingredients to dry ingredients and mix until blended. Fold in blueberries.
4. Spray griddle with cooking spray. Measure out 1/4 cup or 1/2 cup of batter and place on griddle. (1/4 cup servings will yield 6 small pancakes; 1/2 cup will yield 3 large pancakes.) Flatten slightly with spatula. TIP: spray your spatula with a light misting of cooking spray first.
5. Cook until golden brown, flip, and cook the other side until brown.
6. Top with maple syrup.
Recipe of the Week: Banana Parfait in a Jar
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| photo courtesy of Mom What's for Dinner |
Ingredients:
Bananas
Heavy whipping cream and/or store-bought whipped cream
8 ounces semisweet chocolate
1 teaspoon vanilla extract
Powdered sugar
How to Make It:
1. Slice up the banana.
2. Melt your chocolate by adding 1 teaspoon vanilla extract, 1/4 cup heavy whipping cream and chocolate to a double broiler, or put it in a microwave-safe bowl and microwave it at 50% power for 3 minutes. Stir until smooth.
3. Layer your jar with banana slices, then chocolate, then whipped cream. Repeat until full.
4. Store in the fridge until you are ready to serve.
Tips from Christi:
"If you have not mastered making whipped cream, it is easy and takes 5 minutes. I posted the recipe here. If you are really in a time crunch you can buy it. I prefer fresh and homemade."
Do you have a great dessert to share? Let us know!
Recipe of the Week: Cheesy Carrot Rutabaga Ring
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| courtesy of The Art of Natural Living |
Ingredients:
1 rutabaga, cubed (a scant 4 cups of 1/3” cubes—make up with extra carrots if short)
1 teaspoon salt
2 pounds of carrots, cubed (a scant 4 cups of 1/3” cubes)
1/8 teaspoon pepper
1/4 cup butter, melted
1/2 cup Parmesan cheese
1 Tablespoon garlic powder
1/4 cup chopped fresh parsley (or 2 Tablespoons dried)
Additional parsley for garnish (optional)
How to Make It:
1. Boil carrot and rutabaga cubes 15-20 minutes until tender.
2. Drain veggies and heat in saucepan to evaporate excess water.
3. Add salt, pepper, Parmesan, garlic, parsley Toss to combine and adjust seasonings to taste.
4. Pack into greased ring mold. Cover with aluminum foil and bake for 15 minutes at 400.
5. To unmold, set a plate on top of the ring, then flip plate and mold over as a unit. Remove ring. (Not as hard as it sounds!) Place additional parsley in center of ring as garnish (optional).
Do you need some recipe inspiration? Let us know!
Recipe of the Week: Italian Meatballs
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| photo courtesy of A Sweet Pea Chef |
Ingredients:
1 pound 85/15 ground beef
1 cup unseasoned dry bread crumbs
2 tablespoons chopped Italian parsley
1/2 cup freshly grated Parmesan cheese
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground nutmeg
1 egg, beaten
3/4 cup warm water
Vegetable oil
Olive oil
How to Make It:
1. Place the ground beef, bread crumbs, parsley, Parmesan, salt, pepper, nutmeg, egg, and 3/4 cup warm water in a bowl. Combine very lightly with a fork.
2. Using your hands, lightly form the mixture into 2-inch meatballs. You can wet your hands with water to ease the process. You will have 14 to 16 meatballs.
3. Pour equal amounts of vegetable oil and olive oil into a large (12-inch) skillet to a depth of 1/4-inch. Heat the oil.
4. Very carefully, in batches, place the meatballs in the oil and brown them well on all sides over medium-low heat, turning carefully with a spatula or a fork. This should take about 10 minutes for each batch. Don’t crowd the meatballs. Remove the meatballs to a plate covered with paper towels.
Do you have a great recipe to share? Let us know!
Recipe of the Week: Chicken and Brown Rice Pilaf
Whenever we don't know what to do with all the food in our refrigerator, we turn to Kraft Recipes to come up with simple ways to turn ingredients into meals. This pilaf recipe sounds fancy but it's sure to please even the pickiest eater.
Ingredients:
3 slices chopped bacon
6 small boneless skinless chicken breast halves (1-1/2 pounds)
1 chopped onion
1 chopped red pepper
3/4 pound fresh sugar snap peas, cut diagonally in half
2 tablespoons water
3 cups hot cooked long-grain brown rice
2 tablespoons grated Parmesan cheese
3 tablespoons chopped fresh parsley (optional)
How to Make It:
1. Cook bacon in large nonstick skillet on medium heat 5 minutes or until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard drippings from skillet.
2. Add chicken to skillet; cook 5 to 6 minutes on each side or until golden brown on both sides and done (165 degrees F). Transfer chicken to plate; cover to keep warm. Add onions and peppers to skillet; cook and stir 3 minutes. Stir in peas and water; cover. Simmer 4 to 5 minutes or until vegetables are crisp-tender. Stir in rice; transfer to serving plate.
3. Top with chicken, cheese, parsley and bacon.
Do you have a great recipe to share? Let us know!
Ingredients:
3 slices chopped bacon
6 small boneless skinless chicken breast halves (1-1/2 pounds)
1 chopped onion
1 chopped red pepper
3/4 pound fresh sugar snap peas, cut diagonally in half
2 tablespoons water
3 cups hot cooked long-grain brown rice
2 tablespoons grated Parmesan cheese
3 tablespoons chopped fresh parsley (optional)
How to Make It:
1. Cook bacon in large nonstick skillet on medium heat 5 minutes or until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard drippings from skillet.
2. Add chicken to skillet; cook 5 to 6 minutes on each side or until golden brown on both sides and done (165 degrees F). Transfer chicken to plate; cover to keep warm. Add onions and peppers to skillet; cook and stir 3 minutes. Stir in peas and water; cover. Simmer 4 to 5 minutes or until vegetables are crisp-tender. Stir in rice; transfer to serving plate.
3. Top with chicken, cheese, parsley and bacon.
Do you have a great recipe to share? Let us know!
Recipe of the Week: Lobster Mac 'n' Cheese
photo courtesy of Nap Time is My Time
Lobster mac 'n' cheese? Yes please! Emily from Nap Time is My Time shows us how to make this easy, breezy recipe that brings a little class to a no-frills classic.
Ingredients:
1 box of your favorite short pasta, such as shells or elbows
1/2 – 3/4 pound lobster meat
3/4 cup white cheddar cheese, shredded
1 cup Swiss cheese, shredded
1 cup Gruyere cheese, shredded
1 egg, beaten
1/2 cup sour cream
1/4 – 1/2 cup milk
3 tablespoons butter
salt and pepper, to taste
1/2 cup Panko breadcrumbs
How to Make It:
1. Preheat oven to 350 degrees. Grease an 8" x 8" pan with non-stick spray or butter.
2. Bring a large pot of salted water to boil. Cook pasta according to package instructions for al dente.
3. While your pasta is cooking, combine the milk, sour cream, egg and butter in a bowl and mix well. Set aside.
4. Drain your pasta but do not rinse. Rinsing the pasta will remove the starches that help your sauces stick.
5. Return pasta to pot. Add butter and stir until butter is melted. Add shredded cheeses. Stir until combined.
6. Add your milk mixture to the cheesy macaroni pot. Stir until well combined.
7. Add half of your lobster to the pot. Stir well. Transfer to baking dish. Top with remaining lobster and panko breadcrumbs. Bake for 20 minutes until golden brown.
Tips from Emily:
1. Purchase the lobster from your seafood market already cooked. It’s a bit of a splurge, but much tastier than imitation lobster meat.
2. Trader Joe’s sells Swiss and Gruyere shredded together in a bag for $4.99. The cost for this is cheaper than buying the two individually and shredding it yourself.
3. If you want to cut down on fat, use a fat-free version of either sour cream or milk, not both. Macaroni and cheese needs some fat to help it stick together. Nothing is worse than runny or clumpy mac and cheese!
Do you have a great recipe to share? Let us know!
Recipe of the Week: Simple Salad Dressing
photo courtesy of The Whole Life Nutrition Kitchen
Amidst all our dinner, lunch, and dessert recipes, I like to share something purely practical every once in a while, like this salad dressing recipe from The Whole Life Nutrition Kitchen. Blogger and nutritionist Ali comes up with so many fantastic and simple recipes, it makes eating healthily a breeze. Plus, store-bought salad dressing is expensive: it makes more sense to make your own.
Ingredients:
3/4 cup extra virgin olive oil
1/4 cup red wine vinegar
2 tablespoons balsamic vinegar
2 tablespoons honey
the juice of one small lemon
6 cloves garlic, peeled
2 tablespoons fresh herbs
3/4 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
How to Make It:
1. Place all ingredients into a blender and blend until smooth.
2. Taste and adjust salt and seasonings if necessary.
3. Store in a sealed glass jar in the refrigerator.
Tips from Ali:
"I used 2 tablespoons of oregano here but fresh basil would work too, if fact, you could increase the basil to 1/4 cup. Don't be tempted to add more of the pungent herbs such as oregano or thyme. Otherwise the flavors in the dressing may get too strong and/or slightly bitter. This dressing will keep in the refrigerator in a sealed jar for about 2 weeks."
Do you have a great recipe to share? Let us know!
1/4 cup red wine vinegar
2 tablespoons balsamic vinegar
2 tablespoons honey
the juice of one small lemon
6 cloves garlic, peeled
2 tablespoons fresh herbs
3/4 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
How to Make It:
1. Place all ingredients into a blender and blend until smooth.
2. Taste and adjust salt and seasonings if necessary.
3. Store in a sealed glass jar in the refrigerator.
Tips from Ali:
"I used 2 tablespoons of oregano here but fresh basil would work too, if fact, you could increase the basil to 1/4 cup. Don't be tempted to add more of the pungent herbs such as oregano or thyme. Otherwise the flavors in the dressing may get too strong and/or slightly bitter. This dressing will keep in the refrigerator in a sealed jar for about 2 weeks."
Do you have a great recipe to share? Let us know!
Recipe of the Week: Indian Spiced Lentils
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| photo courtesy of Stem + Leaf |
Ingredients:
1 tablespoon coconut or canola oil
1 cup chopped onion
1 cup chopped carrots (from about 2 medium)
1 cup cooked brown lentils (from 1/2 cup dry)
1 teaspoon curry powder
1/2 teaspoon cumin
1/2 teaspoon coriander
1/4 teaspoon red chili flakes (optional)
whisper of nutmeg
14 oz crushed or diced canned tomato
1/2 14-ounce can light coconut milk (reserve the rest in the fridge or freezer for another use)
3 to 4 cups frozen spinach
1/2 to 1 cup water (based on your consistency preference)
salt and pepper
chopped cilantro, for serving
How to Make It:
1. Heat the oil in a large skillet over medium heat and sweat the onions and carrot for about five minutes, turning down the heat if they are getting brown.
2. Add in the spices and cook for another minute, then add the lentils and cook for another minute.
3. Add in all of the remaining ingredients, except for the salt, pepper, and cilantro. Turn the heat up to high, bring the mixture to a boil, reduce heat to low and simmer for about 20-30 minutes until heated through, adding more water if you like
4. Add salt and pepper to taste. Serve as a stew or over brown rice, millet, or quinoa. Top with cilantro.
Do you have a great recipe to share? Let us know!
Recipe of the Week: Crock-Pot Corned Beef
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| photo courtesy of SmashedPeasAndCarrots |
St. Patrick's Day is around the corner -- get festive with food! This corned beef recipe from Maggie at SmashedPeasAndCarrots is so simple to make you might decide to whip it up on days it's not St. Patrick's Day. Visit Maggie's blog to learn how to turn this corned beef into a delicious beef-and-coleslaw sandwich.
Ingredients:
1 three- to four-pound corned beef brisket
1/2 cup brown sugar
1 bottle of beer (dark, if you have it) or 1 can of beef broth
Corned beef seasoning packet (usually included with the brisket)
How to Make It:
1. Place the corned beef brisket in your Crock-Pot or slow cooker and pat the brown sugar
and the contents of the seasoning packet over top of it.
2. Pour the bottle of beer or can of
beef broth into the Crock-Pot and place lid on.
3. Cook on high for 3-4
hours or on low for 6-8 hours.
Do you have a great recipe to share? Let us know!
Recipe of the Week: Potatoes au Gratin
Jenny Rosenstarch's blog "Dinner: A Love Story" is filled with poetic musings on food and practical recipes we love. This potatoes au gratin recipe is comfort food at its best. Mix it up by trying red potatoes, sweet potatoes, or a combination.
Ingredients:
1 tablespoon flour
1/4 to 1/2 teaspoon cayenne, depending on your tolerance for heat
1 cup 2% milk
4 to 5 medium Yukon gold potatoes, skin on, sliced thin
1/2 yellow onion, sliced thin
salt and pepper
1/2 cup shredded Parmesan
1/2 cup shredded cheddar
How To Make It:
1. Grease 9″ pie dish or casserole with olive oil or butter, and set aside. In a small bowl or measuring cup, whisk together flour, cayenne and milk, and set aside.
2. Arrange sliced potatoes neatly on bottom of dish, then a few onions, in one layer. Sprinkle with salt, pepper and a handful of each cheese. Repeat three times: potatoes, onions, cheese, reserving a little cheese for final layer.
3. Pour milk mixture evenly over the potatoes. Top with shredded cheese and salt and pepper, and cover with foil.
4. Bake at 425° for 40 minutes. Remove foil, and broil for 5 minutes, or until cheese gets slightly brown and bubbly.
Ingredients:
1 tablespoon flour
1/4 to 1/2 teaspoon cayenne, depending on your tolerance for heat
1 cup 2% milk
4 to 5 medium Yukon gold potatoes, skin on, sliced thin
1/2 yellow onion, sliced thin
salt and pepper
1/2 cup shredded Parmesan
1/2 cup shredded cheddar
How To Make It:
1. Grease 9″ pie dish or casserole with olive oil or butter, and set aside. In a small bowl or measuring cup, whisk together flour, cayenne and milk, and set aside.
2. Arrange sliced potatoes neatly on bottom of dish, then a few onions, in one layer. Sprinkle with salt, pepper and a handful of each cheese. Repeat three times: potatoes, onions, cheese, reserving a little cheese for final layer.
3. Pour milk mixture evenly over the potatoes. Top with shredded cheese and salt and pepper, and cover with foil.
4. Bake at 425° for 40 minutes. Remove foil, and broil for 5 minutes, or until cheese gets slightly brown and bubbly.
Recipe of the Week: Grilled Winter Vegetable Salad
Blogger Christopher Brooks of table366 doesn't let winter get in the way of grilling up a delicious dinner. A grill pan for your outdoor grill makes it easy to cook without standing in the cold to babysit the food, and cleanup time is minimal. "The grill pan is the best invention ever," he says. "Yes, better than wheels,
sliced bread, the internet… well maybe not the internet." When you see how easy it is to make this dish you'll have to agree.
Ingredients:
arugula
2 yellow squashes, sliced lengthwise
1 large red onion, sliced
2 red, orange, &/or yellow peppers, sliced
3 large portobello mushrooms, large slices
1 fennel bulb, sliced
lemon
olive oil
salt and pepper
blue cheese (optional)
How to Make It:
1. Prep the vegetables by sprinkling with salt and pepper and lightly drizzling with olive oil. Place them in a grill pan and grill, starting with the hardest first (fennel, peppers, onions, squash, then mushrooms). They should be slightly soft, but not mushy.
2. Let the grilled vegetables cool. In large salad bowl add two large handfuls of arugula.
3. Cut all vegetables into bite sized chunks, and add salt and pepper. Drizzle with juice of 1/2 large lemon and olive oil to taste.
4. Toss vegetables and arugula with your hands. Add blue cheese to taste.
Do you have a great recipe to share? Let us know!
Ingredients:
arugula
2 yellow squashes, sliced lengthwise
1 large red onion, sliced
2 red, orange, &/or yellow peppers, sliced
3 large portobello mushrooms, large slices
1 fennel bulb, sliced
lemon
olive oil
salt and pepper
blue cheese (optional)
How to Make It:
1. Prep the vegetables by sprinkling with salt and pepper and lightly drizzling with olive oil. Place them in a grill pan and grill, starting with the hardest first (fennel, peppers, onions, squash, then mushrooms). They should be slightly soft, but not mushy.
2. Let the grilled vegetables cool. In large salad bowl add two large handfuls of arugula.
3. Cut all vegetables into bite sized chunks, and add salt and pepper. Drizzle with juice of 1/2 large lemon and olive oil to taste.
4. Toss vegetables and arugula with your hands. Add blue cheese to taste.
Do you have a great recipe to share? Let us know!
Recipe of the Week: Juicy Pork Chops
When is it okay to eat pork chops? When your doctor says so! Dr. Jeanette Ryan emphasizes to her patients that it's important to get around 100 grams of lean, clean, protein each day. Pork, when enjoyed in moderation and when it comes from a hormone- and antibiotic-free source, fits the bill for a healthy meal. Here's Dr. Ryan's simple recipe for delicious, juicy, pork chops.
Ingredients
free range, bone-in pork chops, 1/2" - 3/4" thick
extra virgin olive oil
salt and pepper
How to Make It
1. Rub both sides of the pork chop with olive oil. Salt and pepper one side. Put this side down in a cold frying pan. Arrange the chops so the bone end is in the center. Salt and pepper the second side.
2. Cook over medium heat 4-9 minutes, uncovered, until sizzling.
3. Flip over, reduce heat to low, cover and cook another 3-6 minutes. They're done when an instant read thermometer registers 140 degrees in the center of the chop.
Do you have a great recipe to share? Let us know!
Ingredients
free range, bone-in pork chops, 1/2" - 3/4" thick
extra virgin olive oil
salt and pepper
How to Make It
1. Rub both sides of the pork chop with olive oil. Salt and pepper one side. Put this side down in a cold frying pan. Arrange the chops so the bone end is in the center. Salt and pepper the second side.
2. Cook over medium heat 4-9 minutes, uncovered, until sizzling.
3. Flip over, reduce heat to low, cover and cook another 3-6 minutes. They're done when an instant read thermometer registers 140 degrees in the center of the chop.
Do you have a great recipe to share? Let us know!
Recipe of the Week: Baked Fish Tacos
Who knew it was so easy to make restaurant-style fish tacos at home? Shelterrific won our hearts (and our tummies) with this great recipe!
Ingredients:
3-4 white thin white fish filets of your choosing, such as tilapia
1/2 cup flour
2 eggs
salt & pepper
Tabasco, sriracha, or any red pepper sauce
1 cup panko or crushed tortilla chips
lime juice (optional)
tortillas thinly-sliced green cabbage, or lettuce tossed with a bit of lime juice and salt
cilantro
sour cream cheese
How to Make It:
1. Preheat oven to 350. Cover a cookie sheet with tin foil and spray with cooking oil. If you have time, marinate the fish in a zip-top bag with a few splashes of lime juice for up to 4 hours. Dry filets and cut into strips 1″ wide and salt and pepper both sides.
2. Put each of the flour, eggs, and panko crumbs each in separate shallow bowls, and add a 2 pinches of salt & pepper to each. Add a few big dashes hot pepper sauce to the eggs, and mix well with a fork. Next, dredge fish first in flour, then egg, then crumbs, and pat on all sides. Place on prepared baking sheet. Bake for 15 minutes, flipping half way through.
3. Add cabbage, cilantro, sour cream, cheese, or other toppings and serve on tortillas.
Do you have a great recipe to share? Let us know!
Ingredients:
3-4 white thin white fish filets of your choosing, such as tilapia
1/2 cup flour
2 eggs
salt & pepper
Tabasco, sriracha, or any red pepper sauce
1 cup panko or crushed tortilla chips
lime juice (optional)
tortillas thinly-sliced green cabbage, or lettuce tossed with a bit of lime juice and salt
cilantro
sour cream cheese
How to Make It:
1. Preheat oven to 350. Cover a cookie sheet with tin foil and spray with cooking oil. If you have time, marinate the fish in a zip-top bag with a few splashes of lime juice for up to 4 hours. Dry filets and cut into strips 1″ wide and salt and pepper both sides.
2. Put each of the flour, eggs, and panko crumbs each in separate shallow bowls, and add a 2 pinches of salt & pepper to each. Add a few big dashes hot pepper sauce to the eggs, and mix well with a fork. Next, dredge fish first in flour, then egg, then crumbs, and pat on all sides. Place on prepared baking sheet. Bake for 15 minutes, flipping half way through.
3. Add cabbage, cilantro, sour cream, cheese, or other toppings and serve on tortillas.
Do you have a great recipe to share? Let us know!
Recipe of the Week: Grilled Pear, Ham, and Cheddar Wrap
This recipe from Kiddies Corner Deals appealed to us because it's a tasty alternative to the traditional ham and cheese sandwich. It's easy to make and kids will love it. We also want to mention that Kiddies Corner Deals has some fantastic coupon codes and info about kids clothing sales! Check them out! Now, on to the recipe...
Ingredients:
1 taco-sized 100% whole wheat tortilla
1 tablespoon cream cheese
1/2 teaspoon 100% pure honey
4 slices smoked honey ham, thinly sliced
1/2 bosc pear, thinly sliced
1 slice deli-style cheddar cheese
How to Make It:
1. Place a nonstick skillet over low heat.
2. Spread cream cheese on tortilla, then add honey and spread evenly over cheese. Place ham slices over the cheese mixture, and then top with pears and cheddar cheese. Roll up.
3. Place seam side down first in skillet and brown on all sides. (If you have a tabletop grill use that.)
Tips:
To make this a low-fat recipe, substitute Flat Out bread for the tortilla and Neufchâtel cheese for the cream cheese, and use reduced-fat cheddar cheese.
Do you have a great recipe for your kids' lunch? Let us know!
Ingredients:
1 taco-sized 100% whole wheat tortilla
1 tablespoon cream cheese
1/2 teaspoon 100% pure honey
4 slices smoked honey ham, thinly sliced
1/2 bosc pear, thinly sliced
1 slice deli-style cheddar cheese
How to Make It:
1. Place a nonstick skillet over low heat.
2. Spread cream cheese on tortilla, then add honey and spread evenly over cheese. Place ham slices over the cheese mixture, and then top with pears and cheddar cheese. Roll up.
3. Place seam side down first in skillet and brown on all sides. (If you have a tabletop grill use that.)
Tips:
To make this a low-fat recipe, substitute Flat Out bread for the tortilla and Neufchâtel cheese for the cream cheese, and use reduced-fat cheddar cheese.
Do you have a great recipe for your kids' lunch? Let us know!
Recipe of the Week: Bean and Rice Breakfast Bowls with Spicy Avocado Sauce
When you think about quick and easy breakfasts, you think of the same old things: oatmeal. Cereal. Scrambled eggs, maybe. We decided to scour the internet for new breakfast ideas and when we found this recipe in the archives of The Whole Life Nutrition Kitchen, we were embarrassed we hadn't thought of it ourselves. Rice and beans for breakfast? So simple! So nutritious! Who knew?
Ingredients:
cooked beans (cook them yourself or buy them canned)
cooked brown rice
chopped fresh arugula, Napa cabbage, or romaine lettuce
chopped green onions
2 medium, ripe avocados
1 to 2 jalapeno peppers, seeded large
handful of fresh cilantro
juice of 1 small lime
1/4 cup water (or more for a thinner sauce)
1/4 to 1/2 teaspoon sea salt
How to Make It:
1. Combine the beans, rice, arugula, and onions in a bowl.
2. To make the sauce, place the remaining ingredients in a blender and blend until smooth and creamy. Add more water for a thinner sauce. Taste and add more salt if necessary. Serve and enjoy!
Notes:
Store extra sauce in a small glass container with a squeeze of lime over the top to prevent browning.
For instructions on how to cook beans from scratch, click here.
Do you have a recipe to share? Let us know!
Ingredients:
cooked beans (cook them yourself or buy them canned)
cooked brown rice
chopped fresh arugula, Napa cabbage, or romaine lettuce
chopped green onions
2 medium, ripe avocados
1 to 2 jalapeno peppers, seeded large
handful of fresh cilantro
juice of 1 small lime
1/4 cup water (or more for a thinner sauce)
1/4 to 1/2 teaspoon sea salt
How to Make It:
1. Combine the beans, rice, arugula, and onions in a bowl.
2. To make the sauce, place the remaining ingredients in a blender and blend until smooth and creamy. Add more water for a thinner sauce. Taste and add more salt if necessary. Serve and enjoy!
Notes:
Store extra sauce in a small glass container with a squeeze of lime over the top to prevent browning.
For instructions on how to cook beans from scratch, click here.
Do you have a recipe to share? Let us know!
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