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Pineapple Shrimp Fried Rice – Skinnytaste
Pineapple Shrimp Fried Rice has a delicious flavor combination of savory, sweet and spicy. Serve it in hollowed out pineapples for a beautiful presentation!
Pineapple Shrimp Fried Rice
I love fried rice, it’s one of my favorite foods! This shrimp fried rice dish is inspired by a Malaysian restaurant I used to frequent before they closed down. You may also like this vegetarian fried rice with edamame, or this low-carb cauliflower fried rice instead.
Penang, in Soho used to be one of my favorite places to eat, when they closed down I was so upset. They had the best roti canai appetizer and calamari dish ever!
Since they closed, I often remake this stir fry dish at home. If you rather not go through the extra work of hollowing out a pineapple, you could simply serve this in a bowl. I had my friends over for dinner and they were really impressed with this flavors and presentation of this dish. My husband however thought the serving sizes should be larger, so if you’re feeding hungry men, you may want to make extra. The ladies were perfectly happy with this, and it left room for dessert!
Tips
It’s best to use leftover cold rice when making fried rice. I love keeping Trader Joe’s frozen brown rice on hand for stir fries, it’s so convenient and makes this dish come together in minutes!
Liquid Aminos or Coconut Aminos can be substituted for the soy sauce.
More Shrimp Recipes You May Like:
Pineapple Shrimp Fried Rice
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Pineapple Shrimp Fried Rice has a delicious flavor combination of savory, sweet and spicy. Serve it in hollowed out pineapples for a beautiful presentation!
3 cups cooked brown rice, from 1 1/2 cups uncooked
1 teaspoon oil
1 1/4 lb large peeled and deveined shrimp, chopped into chunks
1-1/2 cups fresh pineapple, diced (from 2 fresh)
5 large scallions, chopped
3 cloves garlic, minced
1 fresh chili pepper or jalepeno, chopped
1 tablespoon soy sauce, or more to taste
1 teaspoon fish sauce
cilantro for garnish
Cook brown rice according to package directions and set aside to cool.
If making pineapple bowls, cut each pineapple in half and hollow out both halves to make 4 bowls.
Cut a piece off the bottom of the pineapple halves to create a flat base.
Cut the pineapple into small pieces and set aside.
Heat a nonstick wok on high heat; when hot add oil.
Add shrimp and cook a few minutes until just opaque, 3 to 5 minutes; set aside.
Add the scallions, chili and garlic to the wok. Saute about 1 minute, then add the rice, shrimp and pineapple and stir a few times.
Add soy sauce and fish sauce, stir to mix all the ingredients and cook another 30 seconds.
Divide and transfer into the hollowed out pineapples and garnish with cilantro.
(embed)https://www.youtube.com/watch?v=4nuG8JbvQPQ(/embed)
Serving: 1pineapple half, Calories: 431kcal, Carbohydrates: 60g, Protein: 34.5g, Fat: 5.5g, Saturated Fat: 0.5g, Cholesterol: 215mg, Sodium: 461mg, Fiber: 3g, Sugar: 6.5g
Blue Smart Points: 8
Green Smart Points: 8
Purple Smart Points: 0
Points +: 9
Keywords: Pineapple Shrimp Brown Fried Rice, Pineapple Shrimp Fried Rice, Shrimp Recipes
Photo credit: Jess Larson
posted May 29, 2019 by Gina
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Instant Pot Jam (with any fruit!)
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This Instant Pot Jam can be made with fresh or frozen fruit, like strawberries, blueberries, peaches, apricots and others. No pectin needed!
Enjoy this delicious jam on a toasted bagel or Buttermilk Biscuits! It can be also used in desserts, like Angel Food cake, as filling for crepes or swirled in cheesecake.
INSTANT POT JAM
Homemade jam is very easy to make, especially if you have the Instant Pot. You only need fruit, water, sugar and lemon juice to make it. No high fructose corn syrup or pectin needed! You can use virtually any fruit, fresh or frozen. It takes only 3 minutes to pressure cook it and can be stored in the fridge for up to 2 weeks. We love it on toasted bagels or toast but also as fillings in desserts.
Ingredients Needed:
fruit (fresh or frozen; at least 1 pound)
water
granulated sugar
lemon juice
cornstarch
vanilla extract (optional)
How to make Jam in the Instant Pot?
This jam can be made with pretty much any fruit. I made blueberry, strawberry and peach jam.
Blueberry Jam
Place berries (I used frozen) in the Instant Pot, add water, lemon juice and sugar.
Close the lid and set timer to 3 minutes.
Once done, let the IP release pressure naturally.
Stir in cornstarch slurry (mix cornstarch with water) and stir until the jam thickens.
Strawberry Jam:
Hull, wash and chop strawberries.
Place them in the Instant Pot, with water, lemon juice and sugar.
Pressure cook for 3 minutes.
Let the Instant Pot release pressure naturally.
Stir in cornstarch slurry until thickened.
Peach Jam:
Wash peaches. Slice in half, remove the pit. Remove skin if desired.
Chop and place in the Instant Pot.
Add water, sugar and lemon juice.
Pressure cook for 4 minutes.
Let the pressure release naturally.
Stir in the cornstarch slurry until the jam thickens.
Can I make this jam sugar-free?
Yes! You can use honey instead of sugar. Add 1/2 cup of honey or maple syrup to fruit. Do not stir. You can also add 1/2 cup of chia seeds to thicken and skip the cornstarch slurry.
What other fruit can I use?
I made it with fresh and frozen cranberries and it was amazing. You can use blackberries, apricots, oranges, etc.
How long does it last?
This jam will easily last for up to 2 weeks in a fridge, in a jar with a lid.
How much does this recipe make?
This recipe makes one 16 ounce jar and one 8 ounce jar of jam.
More Instant Pot Recipes:
For more recipes using the digital pressure cooker, feel free to browse our Instant Pot Category.
Also, check out my Instant Pot Guide for Beginners, filled with all the info you need to get started with your new appliance! Seeing BURN message on your IP? Read my Instant Pot Burn Message post to learn why and how to save your dish.
If you like this recipe and make it, snap a photo and share it on INSTAGRAM! Tag me @crunchycreamysweet so I can check it out and leave a comment!
Instant Pot Jam
natural pressure release
10 mins
This Instant Pot Jam can be made with fresh or frozen fruit, like strawberries, blueberries, peaches, apricots and others. No pectin needed!
Course: Breakfast
Cuisine: American
Keyword: Instant Pot jam
Servings: 1 pint jar
Calories: 914 kcal
Ingredients
1 lb blueberries fresh or frozen, see note
1/4 cup water
2 teaspoons lemon juice
3/4 cup granulated sugar
2 tablespoons cornstarch
2 tablespoons water
1 teaspoon vanilla extract optional
Instructions
Make sure the insert is in your Instant Pot.
Place berries in the Instant Pot, add water, lemon juice and sugar. Do not stir!
Close the lid and set the pressure valve to sealing position.
Press “manual” setting and set timer to 3 minutes.
Once the cooking cycle is done, let the IP release pressure naturally. Do not touch the valve.
Mix cornstarch with water in a small bowl.
Add cornstarch slurry into jam and stir until the thickens.
Cool until safe to handle, then pour into a jar.
Cool completely before storing in the fridge.
Recipe Notes
You can use fresh of frozen fruit. If you use frozen fruit, the Instant Pot will take longer to come to pressure. The cooking time stays the same.
I made this recipe with blueberries, strawberries, peaches, with fresh and frozen cranberries and it was amazing. You can use blackberries, apricots, oranges, etc.
Berries only need 3 minutes of cooking time. For larger fruit, use 4 to 5 minutes.
This recipe makes one 16oz jar and one 8 oz jar of jam.
Nutrition Facts
Instant Pot Jam
Amount Per Serving
Calories 914 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g6%
Sodium 13mg1%
Potassium 349mg10%
Carbohydrates 231g77%
Fiber 11g46%
Sugar 196g218%
Protein 3g6%
Vitamin A 245IU5%
Vitamin C 48mg58%
Calcium 27mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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Sesame Encrusted Chicken Tenders (Baked or Air Fryer)
If you like the taste of sesame seeds as much as I do, you’ll love these Sesame Encrusted Chicken Tenders coated with sesame seeds, panko and a hint of soy sauce. Bake them or make them in the air fryer!
Sesame Encrusted Chicken Tenders
Chicken tenderloins are so convenient for weeknight cooking! The kids love these pickle brined chicken tenders, or these tortilla encrusted chicken tenders for a Mexican twist, but for an Asian twist these sesame ones are just perfect!
I like to serve them over some hot, steamed rice with a drizzle of soy sauce, and broccoli on the side but this would be great with cauliflower fried rice or quinoa fried rice with some stir fried vegetables.
How To Make Encrusted Chicken Tenders
Start with a mix of sesame seeds and panko as your breading and put that in a shallow dish.
Rather than dipping the chicken in egg, I mix sesame oil with soy sauce in a shallow bowl and use it to coat the chicken before pressing my crumbs on. This adds wonderful Asian flavor to the chicken.
Then spritz the chicken evenly on both sides with oil before baking or cooking in the air fryer.
How To Meal Prep
Place 3/4 cup rice in each meal prep container, top with 2 pieces chicken and steamed veggies on the side. Refrigerate up to 4 days. I really love this glass Meal Prep Set from Pyrex, (affil link) the set comes with different size glass containers with lids that are easy to close and wash.
More Chicken Recipes You Might Like:
Sesame Encrusted Baked Chicken Tenders
Prep Time: 5 mins
Cook Time: 15 mins
Total Time: 20 mins
If you like the taste of sesame seeds as much as I do, you’ll love these Sesame Encrusted Chicken Tenders coated with sesame seeds, panko and a hint of soy sauce. Bake them or make them in the air fryer!
8 chicken tenderloins, 18 oz total
3/4 tsp kosher salt and black pepper, to taste
2 tsp sesame oil
2 tsp low sodium soy sauce
6 tbsp toasted sesame seeds
1/2 tsp kosher salt
1/4 cup panko
olive oil spray
Preheat oven to 425°F. Spray a baking sheet with non-stick oil spray.
Combine the sesame oil and soy sauce in a bowl, and the sesame seeds, salt and panko in another.
Place chicken in the bowl with the oil and soy sauce, then into the sesame seed mixture to coat well.
Place on the baking sheet; lightly spray the top of the chicken with oil spray and bake 8 to 10 minutes, until slightly browned on the bottom.
Turn over and cook another 4 – 5 minutes or until cooked through and the edges are crisp. Serve over rice with more soy sauce, if desired.
Air Fryer Cook Time
Preheat the air fryer 400F. Cook 12 to 12 minutes, flipping halfway until cooked through, crispy and golden.
Serving: 2chicken tenders, Calories: 197kcal, Carbohydrates: 5.5g, Protein: 23g, Fat: 9g, Saturated Fat: 1.5g, Cholesterol: 51mg, Sodium: 400mg, Fiber: 1.5g, Sugar: 0.5g
Blue Smart Points: 4
Green Smart Points: 6
Purple Smart Points: 4
Points +: 5
Keywords: air fryer chicken tenders, baked chicken tenders, healthy sesame chicken, sesame crusted chicken
posted February 18, 2020 by Gina
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Skinnytaste Meal Plan (April 8-April 14)
posted April 6, 2019 by Gina
A free 7-day flexible weight loss meal plan including breakfast, lunch and dinner and a shopping list. All recipes include calories and Weight Watchers Freestyle SmartPoints®.
Happy weekend everyone! Just a quick reminder, I will be doing a book signing tomorrow (Sunday) April 7th, hosted by Le Creuset at Woodbury Common Premium Outlets, from 2 PM – 3:30 PM at 869 Adirondack Way, Central Valley, NY. If you’re in the area stop by and say hello and bring your cookbooks (they will be selling cookbooks there too)! I will also have book signings at their Mohegan Sun location the following Saturday, April 13th 2 PM – 3:30 PM and at their Massachusetts location in Wrentham the following Sunday, April 14th 2 PM – 3:30 PM. Save the date!
If you’re new to my meal plans, I’ve been sharing these free, 7-day flexible healthy meal plans (you can see my previous meal plans here) that are meant as a guide, with plenty of wiggle room for you to add more food, coffee, beverages, fruits, snacks, dessert, wine, etc or swap recipes out for meals you prefer, you can search for recipes by course in the index. You should aim for around 1500 calories* per day.
There’s also a precise, organized grocery list that will make grocery shopping so much easier and much less stressful. Save you money and time. You’ll dine out less often, waste less food and you’ll have everything you need on hand to help keep you on track.
Lastly, if you’re on Facebook join my Skinnytaste Facebook Community where everyone’s sharing photos of recipes they are making, you can join here. I’m loving all the ideas everyone’s sharing! If you wish to get on the email list, you can subscribe here so you never miss a meal plan!
Also, if you don’t have the Skinnytaste Meal Planner, now would be a great time to get one to get organized for 2019! There was a print error last year, but it’s perfect now! You can order it here!
(embed)https://www.youtube.com/watch?v=X6RZHTD9AM4(/embed)
THE DETAILS:
Breakfast and lunch Monday-Friday, are designed to serve 1 while dinners and all meals on Saturday and Sunday are designed to serve a family of 4. Some recipes make enough leftovers for two nights or lunch the next day. While we truly believe there is no one size fits all meal plan, we did our best to come up with something that appeals to a wide range of individuals. Everything is Weight Watchers friendly, I included the updated Weight Watcher Freestyle Points for your convenience, feel free to swap out any recipes you wish or just use this for inspiration!
The grocery list is comprehensive and includes everything you need to make all meals on the plan. I’ve even included brand recommendations of products I love and use often. Cross check your cabinets because many condiments you’ll notice I use often, so you may already have a lot of them.
And last, but certainly not least, this meal plan is flexible and realistic. There’s plenty of wiggle room for cocktails, healthy snacks, dessert and dinner out. And if necessary, you can move some things around to make it work with your schedule. Please let me know if you’re using these plans, this will help me decide if I should continue sharing them!
MONDAY (4/8) B: ½ cup dry quick oats cooked with water (4) with 1 teaspoon honey (1), ½ cup blackberries (0), 1 tablespoon skim milk (0), 2 teaspoons chopped pecans (1), pinch salt. L: Chicken Shawarma Salad* (6) D: Best Skinny Eggplant Rollatini with Spinach (5) with a green salad (2)* Totals: Freestyle SP 19, Calories 871**
TUESDAY (4/9) B: 2 hard-boiled eggs and 1 cup grapes (0) L: Chicken Shawarma Salad (6) D: Madison’s Favorite Beef Tacos (9) with 1 ounce avocado (1)
Totals: Freestyle SP 16, Calories 959**
WEDNESDAY (4/10) B: ½ cup dry quick oats cooked with water (4) with 1 teaspoon honey (1), ½ cup blackberries (0), 1 tablespoon skim milk (0), 2 teaspoons chopped pecans (1), pinch salt. L: Chicken Shawarma Salad (6) D: LEFTOVER Madison’s Favorite Beef Tacos (9) with 1 ounce avocado (1) Totals: Freestyle SP 22, Calories 951**
THURSDAY (4/11) B: 2 hard-boiled eggs and 1 cup grapes (0) L: Chicken Shawarma Salad (6) D: Cilantro Lime Shrimp (1) with Quick and Delicioso Cuban Style Black Beans (1) and Chipotle’s Cilantro Lime Rice (6)
Totals: Freestyle SP 14, Calories 959**
FRIDAY (4/12) B: PB + J Yogurt (6) L: Egg Tomato and Scallion Sandwich (4) and an apple (0) D: Asian Farro Medley with Salmon (7)
Totals: Freestyle SP 17, Calories 968**
SATURDAY (4/13) B: Strawberry Peanut Butter Swirl Smoothie Bowls (7) (Recipe x 2) L: BBQ Chicken Quesadilla (5) (Recipe x 4) D: DINNER OUT!
Totals: Freestyle SP 12, Calories 585**
SUNDAY (4/14) B: Spinach Ricotta Quiche (5) with ½ cup strawberries (0) L: Greek Nachos (5) (Recipe x 2) with 8 baby carrots (0) D: Turkey Meatloaf (3) with Loaded Cauliflower “Mash” Bake (2)
Totals: Freestyle SP 15, Calories 821**
*Prep Chicken Salad Sun night, if desired. Freeze any leftover Rollatini you/your family won’t eat. Green salad includes 4 cups romaine, 2 scallions, ½ cup each: tomatoes, cucumber, chickpeas and 2 tablespoons light vinaigrette
**This is just a guide, women should aim for around 1500 calories per day. Here’s a helpful calculator to estimate your calorie needs. I’ve left plenty of wiggle room for you to add more food such as coffee, beverages, fruits, snacks, dessert, wine, etc.
**google doc
Print Shopping List
Shopping List:
Produce
1 medium head butter (or Bibb) lettuce
1 large head romaine lettuce
1 medium bunch baby spinach
2 medium heads garlic
1 small bunch/container fresh chives
1 small bunch/package fresh dill
1 small bunch fresh cilantro
1 small bunch/container fresh basil
2 medium bunches scallions
1 medium head cauliflower
1 medium and 1 large cucumber
3 Persian cucumbers (or 1 large English cucumber)
2 medium Italian eggplants
¾ pound seedless red grapes
1 dry pint fresh blackberries
1 dry pint fresh strawberries
7 ounces shiitake mushrooms
1 medium apple (any variety)
1 (1-pound) bag baby carrots
1 (2-inch) piece fresh ginger
2 small bananas
1 small red bell pepper
3 ounces sugar snap peas
2 small (8-ounce) avocados
3 medium lemons
2 medium limes
2 plum tomatoes
1 (1-pound) container grape or cherry tomatoes
2 large vine-ripened tomato
2 small yellow onions
1 medium red onion
Meat, Poultry and Fish
1 pound (2) boneless, skinless chicken thighs
2 pounds 93% lean ground beef
1 1/2 pounds peeled and deveined jumbo shrimp
1 1/3 pounds 99% lean ground turkey
1 (14-ounce) wild salmon fillet
1 small package center-cut bacon
¾ pound (2) boneless, skinless chicken breasts
Grains*
1 small package quick oats
1 small package whole wheat pita rounds
1 small package seasoned whole wheat breadcrumbs
1 large package (you need 16) crunchy taco shells
1 small whole grain roll
1 small package pearled farro/
1 small package long grain brown or basmati rice
1 package whole wheat high fiber tortillas (I use Ole Xtreme)
Condiments and Spices
Extra virgin olive oil
Cooking spray
Olive oil spray (or get a Misto oil mister)
Vegetable oil
Kosher salt (I like Diamond Crystal)
Pepper grinder (or fresh peppercorns)
Honey
Cumin
Smoked paprika
Turmeric
Curry powder
Cinnamon
Red pepper flakes
Bay leaves
Oregano
Red wine vinegar
Light vinaigrette (or make your own with ingredients in list)
Chili powder
Paprika
Light mayonnaise
Garlic powder
Reduced sodium soy sauce*
Oyster sauce
Sambal chili paste
Black (or white) sesame seeds
Ground ginger
Pure maple syrup
Ketchup
Worcestershire sauce
Marjoram (can sub 1 teaspoon oregano in Meatloaf, if desired)
Onion powder
BBQ sauce
Dairy & Misc. Refrigerated Items
1 18-pack large eggs
4 ounces feta cheese
1 (9-inch) refrigerated pie crust
1 small tub whipped butter
1 pint 1 % buttermilk
1 small tub hummus
1 (15-ounce) container part-skim ricotta (I like Polly-O)
1 (17.5-ounce) container nonfat plain Greek yogurt
1 (16-ounce) bag regular or reduced fat shredded cheddar cheese
1 (8-ounce) bag part-skim shredded mozzarella cheese (I like Polly-O)
1 small wedge Parmesan cheese
1 small wedge Pecorino Romano (can sub ½ cup Parmesan in Rollatini, if desired)
1 (8-ounce) bottle skim milk
1 (32-ounce) carton unsweetened almond milk
Frozen
1 (8-ounce) package chopped spinach
1 (12-ounce) bag frozen strawberries
Canned and Jarred
1 (15-ounce) can chickpeas
1 (28-ounce) can crushed tomatoes (I like Tuttorosso)
1 (8-ounce) can tomato sauce
1 (15-ounce) can black beans (I like Goya)
1 small jar regular or reduced fat peanut butter
1 small jar reduced sugar grape jelly
Misc. Dry Goods
1 small bag chopped pecans
1 small package unsalted peanuts
*You can sub gluten-free, if desired
Print Shopping List
posted April 6, 2019 by Gina
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Spicy Shrimp Fried Rice – Skinnytaste
Spicy Shrimp Fried Rice made healthier using leftover cooked brown rice, a delicious whole grain that’s high in fiber, so it fills you up.
Spicy Shrimp Fried Rice
Fried rice is definitely on my favorite foods list, I absolutely love it! Sure, sometimes I go low-carb with Cauliflower Fried Rice, which is fine but when I go all out, I much prefer making it with leftover brown rice (see How To Cook Perfect Brown Rice).
Fried rice is the ultimate leftover food because it requires using leftover rice. Otherwise it won’t be dry enough to fry and come out a but mushy. Therefore, this weeknight dish comes together really fast. Almost any protein and veggie can be tossed into this. Swap out shrimp for chicken or tofu and feel free to toss in whatever veggies are in your fridge like shredded carrots, mushrooms, corn, edamame, all work great.
This healthy shrimp fried rice def has some kick to it, and if you really like it hot feel free to add hot sauce to serve later!
Tips on How to Make Shrimp Fried Rice:
As mentioned, start with leftover rice. I prefer brown but white works just fine. The drier the rice, the better it is for frying. You can even use riced cauliflower.
Cook on high heat. It’s important to make sure the pan is hot when frying the veggies, protein and rice. Works best with a wok but a large pan will work as well.
For extra crunchiness, once cooked, you can let stand in pan for an extra 30 seconds or so until desired cook.
Spicy Shrimp Fried Rice
Prep Time: 5 mins
Cook Time: 15 mins
Total Time: 20 mins
Spicy Shrimp Fried Rice made healthier using leftover cooked brown rice, a delicious whole grain that’s high in fiber, so it fills you up.
3 cups leftover brown rice cooked
1 lb large shrimp, peeled and deveined
1/2 tsp each of chili powder and paprika
1/8 tsp cayenne pepper, or more to taste
2 large egg whites, beaten
1 large whole egg, beaten
1/2 medium onion, chopped
2 cloves garlic, diced
5 medium scallions, chopped, whites and greens separated
oil spray
1 tbsp sesame oil
1 tsp crushed red pepper flakes, or more to taste
4 tsp soy sauce, or more to taste
1 tsp Asian fish sauce, (or more soy sauce)
In a bowl, season shrimp with cayenne pepper, chili powder, paprika, salt, pepper and garlic powder.
In a hot wok, over medium high heat, spray a little oil and cook the eggs, when cooked, remove from pan and set aside, 1 to 2 minutes.
Increase the heat to high, when hot add the sesame oil and saute onions, scallion whites, garlic and hot pepper flakes for about 1-2 minutes.
Add shrimp and saute until no longer translucent, 2 to 3 minutes.
Add rice and leave in the skillet to let the bottom brown, 2 to 3 minutes, stir and add the egg, soy sauce and fish sauce, mixing well for about 2 minutes.
Add greens of the scallions and serve.
Serving: 11/2 cups , Calories: 307kcal, Carbohydrates: 37.5g, Protein: 23g, Fat: 7g, Saturated Fat: 1.5g, Cholesterol: 191mg, Sodium: 500mg, Fiber: 3.5g, Sugar: 0.5g
Blue Smart Points: 6
Green Smart Points: 7
Purple Smart Points: 1
Points +: 8
Keywords: fried rice recipe, how to make shrimp fried rice, Shrimp Fried Rice, spicy fried rice
posted February 12, 2020 by Gina
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Crock Pot Chicken Taco Chili Recipe
Crock Pot Chicken Taco Chili is an easy slow cooker dump recipe using freezer and pantry staples! This has been one of my most popular recipes since 2008!
Crock Pot Chicken Taco Chili
Chicken Taco Chili is one of my favorite chili recipes! It’s so good served in a bowl with multi-grain chips, topped with reduced fat cheddar cheese or avocados. This makes a lot and it is even better the next day for lunch. If you prefer the pressure cooker, you may enjoy my Instant Pot Chicken Taco Chili version instead. A great freezer-friendly meal!
The reason this recipe has been so popular on my website for all these years, it’s easy prep, just dump it all in the slow cooker and come home to the most delicious meal the whole family will love! It also freezes well and the kids love it! Plus it makes a lot, so eat some for dinner tonight and freeze the rest for another night!
How To Freeze Chicken Taco Chili
Allow chili to come to room temperature and store in an airtight container or individual containers for up to 4 days in the refrigerator or up to 3 months in the freezer.
How To Use Leftover Chicken Taco Chili
Turn your leftovers into next-overs with these easy Chicken Taco Chili Stuffed Peppers!
And since so many are asking, although I have and love my Instant Pot, I still love my slow cooker! I have the 6 Quart Hamilton Beach Set ‘n Forget Programmable Slow Cooker (affil link). I love it because you can adjust the time you want it to cook, and it automatically turns to warm when it’s done. It also has a probe for meat that automatically shuts off when done. I hated my old crock pot, it burnt everything and my food had a weird taste. This slow cooker is so great, I actually own several!
How To Make Crock Pot Chicken Taco Chili
More Easy Crock Pot Chicken Recipes:
Crock Pot Chicken Taco Chili
Prep Time: 5 mins
Cook Time: 6 hrs
Total Time: 6 hrs
Crock Pot Chicken Taco Chili is an easy slow cooker dump recipe using freezer and pantry staples! This has been one of my most popular recipes since 2008!
1 small onion, chopped
1 15.5 oz can black beans, drained
1 15.5 oz can kidney beans, drained
1 8 oz can tomato sauce
10 oz package frozen corn kernels
2 10 oz cans diced tomatoes w/chilies
4 oz can chopped green chili peppers, chopped
1 packet reduced sodium taco seasoning or homemade, see below
1 tbsp cumin
1 tbsp chili powder
24 oz 3 boneless skinless chicken breasts
1/4 cup chopped fresh cilantro
To make your own taco seasoning, omit the packet, cumin and chili powder above and use below instead:
1 1/2 tablespoons cumin
1 1/2 tablespoons chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1 teaspoon kosher salt
1/2 teaspoon black pepper
Combine beans, onion, chili peppers, corn, tomato sauce, diced tomato, cumin, chili powder and taco seasoning in a slow cooker and mix well.
Nestle the chicken in to completely cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 6 hours.
Half hour before serving, remove chicken and shred.
Return chicken to slow cooker and stir in.
Top with fresh cilantro and your favorite toppings!
Serving: 1scant cup, Calories: 220kcal, Carbohydrates: 28g, Protein: 21g, Fat: 3g, Cholesterol: 44mg, Sodium: 729mg, Fiber: 8.5g, Sugar: 6g
Blue Smart Points: 0
Green Smart Points: 5
Purple Smart Points: 0
Points +: 5
Keywords: chili recipe, crock pot chicken recipes, crock pot chicken taco chili, crock pot chili, how to make slow cooker chicken taco chili, slow cooker chicken taco chili, slow cooker dump chicken taco chili
posted February 11, 2020 by Gina
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How to Boil Eggs – Crunchy Creamy Sweet
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How to Boil Eggs – a complete step by step guide to boiling eggs to make them perfectly soft-boiled, medium or hard-boiled. These eggs are very easy to peel too!
You can serve them for breakfast or brunch, use to make deviled eggs, a cobb salad or an egg salad.
BOILED EGGS
Learning how to perfectly boil eggs is a kitchen basic, that everyone should know. Today I am sharing my tips for cooking the best boiled eggs. This fail-proof method lets you make perfect soft-boiled, medium or hard-boiled eggs. The addition of salt and the ice water bath makes them very easy to peel. I use them for salads, on sandwiches, as a snack.
How to boil eggs?
Remove your eggs from the fridge and set them on the counter.
Fill a pot halfway with tap water. Stir in salt.
Bring to a boil over medium heat.
Once boiling, turn the heat down to low heat and carefully place eggs in the pot.
Cover the pot with a lid and turn the heat back to medium heat. Cook eggs according to the chart below, depending on how soft or hard boiled you need them.
Fill a large bowl with water and ice. Set aside.
After the cooking time. remove the eggs from water and immediately place them in a bowl with ice water.
Chill the eggs for at least 10 minutes.
Peel by gently tapping the bottom of the egg against the counter, then roll it around to loosen the shell. Peel it off. It should come off easily.
How long to boil eggs?
1. Soft-Boiled Eggs
Boil eggs for 7 to 8 minutes. This egg is perfect for Asian pho soup too! If you like a very runny yolk, cook for exactly 6 minutes.
2. Medium Eggs
Boil for 10 minutes. The yolk will have a softer center, the whites will be cooked.
3. Hard-Boiled Eggs
Boil for 12 to 14 minutes. These eggs are perfect for deviled eggs, egg salads and to slice on sandwiches.
How to boil eggs so they peel easily?
Just like my mom and my grandma, I’ve always added a teaspoon of salt to the boiling water for cooking eggs. Also, the ice bath (not just cold water, but with actual ice cubes) helps here too. The shell pretty much peels off in one piece. It is helpful to start at the bottom of the egg where there is often a bubble of air. I gently tap that side against a counter or the side of the bowl and roll the egg to loosen up the shell. Then remove it. It’s so easy!
Can I boil eggs in the microwave?
This method is best for cooking hard-boiled eggs. The rule is the same: cook water in a microwave-safe bowl until boiling. Add eggs and cook for 10 minutes. Carefully remove from the microwave and place the eggs in an ice-water bath.
How to store cooked eggs?
Boiled eggs should always be stored in a fridge. Hard-boiled eggs will stay good for up to 1 week. If you peel them before refrigerating, place them in a bowl and cover with water. It will prevent them from drying out.
More How-To Recipes:
If you like this recipe and make it, snap a photo and share it on INSTAGRAM! Tag me @crunchycreamysweet so I can check it out and leave a comment!
How to Boil Eggs
A complete step by step guide to boiling eggs to make them perfectly soft-boiled, medium or hard-boiled. These eggs are very easy to peel too! You can serve them for breakfast or brunch, use to make deviled eggs, a cobb salad or an egg salad.
Course: Breakfast
Cuisine: American
Keyword: how to boil eggs
Servings: 6 servings
Calories: 63 kcal
Ingredients
6 large eggs
5 cups water
1/2 teaspoon salt
Instructions
Remove eggs from the fridge and set on the counter.
Fill a pot with water, at least halfway. The amount of water needed depends on how large is your pot.
Bring to a boil over medium heat.
Stir in salt to water. Reduce the heat to low. Once the bubbling calms down, gently place eggs in water. This will prevent them from bobbing around and breaking.
Cover the pot with lid and bring the heat back up to medium-low.
Cook eggs for 7 minutes for soft-boiled eggs, 10 minutes for medium eggs and 12 minutes for hard-boiled eggs.
Fill a large bowl with water and ice cubes.
Once the cooking time is up, remove from boiling water and place immediately in ice water.
Let the eggs chill for 10 minutes.
To peel, tap the bottom of an egg gently against the counter and then roll to loosen up the shell. Peel it off. It should come off easily.
Use eggs right away or store in the fridge for up to 1 week.
Recipe Notes
You can cook as many eggs, as you can fit in the pot without crowding it. Use large deep saucepan with lid to cook a dozen at a time.
Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use calorie counter you are familiar with.
Nutrition Facts
How to Boil Eggs
Amount Per Serving
Calories 63 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Cholesterol 164mg55%
Sodium 267mg12%
Potassium 61mg2%
Carbohydrates 1g0%
Sugar 1g1%
Protein 6g12%
Vitamin A 238IU5%
Calcium 31mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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Skinnytaste Meal Plan (March 26-April 1)
posted March 24, 2018 by Gina
A free 7-day flexible meal plan including breakfast, lunch and dinner and a shopping list. All recipes include calories and Weight Watchers Freestyle Smart Points.
This week’s meal plan includes some Easter and Passover dishes. I also created a recipe for Hot Cross Buns using the easy bagel dough which I will share tomorrow. Enjoy your weekend!
If you’re new to my meal plans, I’ve been sharing free, 7-day flexible healthy meal plans (you can see my previous meal plans here) that are meant as a guide, with plenty of wiggle room for you to add more food, coffee, beverages, fruits, snacks, dessert, wine, etc. You should aim for around 1500 calories* a day.
There’s also a precise, organized grocery list that will make grocery shopping so much easier and much less stressful. Save you money and time. You’ll dine out less often, waste less food and you’ll have everything you need on hand to help keep you on track.
Lastly, if you’re on Facebook join my Skinnytaste Facebook Community where everyone’s sharing photos of recipes they are making, you can join here. I’m loving all the ideas everyone’s sharing!
THE DETAILS:
Breakfast and lunch Monday-Friday, are designed to serve 1 while dinners and all meals on Saturday and Sunday are designed to serve a family of 4. Some recipes make enough leftovers for two nights or lunch the next day. While we truly believe there is no one size fits all meal plan, we did our best to come up with something that appeals to a wide range of individuals. Everything is Weight Watchers friendly, I included the updated Weight Watcher Freestyle Points for your convenience, feel free to swap out any recipes you wish or just use this for inspiration!
The grocery list is comprehensive and includes everything you need to make all meals on the plan. I’ve even included brand recommendations of products I love and use often. Cross check your cabinets because many condiments you’ll notice I use often, so you may already have a lot of them.
And last, but certainly not least, this meal plan is flexible and realistic. There’s plenty of wiggle room for cocktails, healthy snacks, dessert and dinner out. And if necessary, you can move some things around to make it work with your schedule. Please let me know if you’re using these plans, this will help me decide if I should continue sharing them!
MONDAY (3/26) B: Low Fat Peanut Butter Banana Muffins (5) and a pear (0) L: Egg, Tomato and Scallion Sandwich (4) and an apple (0) D: Baby Pasta Shells with Asparagus and Marinara Totals: Freestyle Points 18, Calories 847*
TUESDAY (3/27) B: Low Fat Peanut Butter Banana Muffins (5) and a cup of strawberries (0) L: Egg, Tomato and Scallion Sandwich (4) and an apple (0) D: Shrimp Scampi Tacos with Caesar Salad Slaw (6) with Roasted Cauliflower “Rice” with Garlic and Lemon (recipe x 2) (2) Totals: Freestyle Points 17, Calories 945*
WEDNESDAY (3/28) B: Low Fat Peanut Butter Banana Muffins (5) and a cup of strawberries (0) L: Turkey sandwich** (7) and an apple (0) D: Greek Turkey Meatballs (5) with ½ cup brown rice (3), Skinny Tzatziki (0) and ½ cup grape tomatoes (0) Totals: Freestyle Points 20, Calories 972*
THURSDAY (3/29) B: Low Fat Peanut Butter Banana Muffins (5) and a pear (0) L: Turkey sandwich**(7) and an apple (0) D: Chicken Rollatini with Spinach alla Parmigiana (5) with a green salad (1)*** Totals: Freestyle Points 17, Calories 899*
FRIDAY (3/30) B: ½ cup quick oats (4) with 2 tablespoons 1% milk (1), pinch salt (0) and ½ cup blueberries (0) L: Tuna Deviled Eggs (2) (½ recipe) with 8 carrot sticks (0) with Skinny Tzatziki (0) D: Skillet Cajun Spiced Flounder (0) over ¾ cup brown rice (5) with Roasted Parmesan Green Beans (1) Totals: Freestyle Points 13, Calories 946*
SATURDAY (3/31) B: Mushroom Shallot Frittata (2) with a sliced banana (0) and ½ cup blueberries (0) L: LUNCH OUT! D: Braised Brisket with Potatoes and Carrots (9) Totals: Freestyle Points 11, Calories 572*
SUNDAY (4/1) B: Hot Cross Buns (7) (recipe coming Sunday) L: Asparagus-Pancetta Potato Hash (4) D: Roasted Boneless Leg of Lamb (6) with Instant Pot Mashed Potatoes (4) and Homemade Spinach Manicotti (7) Totals: Freestyle Points 28, Calories 1,079*
*This is just a guide, women should aim for around 1500 calories per day. Here’s a helpful calculator to estimate your calorie needs. I’ve left plenty of wiggle room for you to add more food such as coffee, beverages, fruits, snacks, dessert, wine, etc.
**Includes 100 calorie roll/bread, 2 ounces turkey, 2 teaspoons mustard, 1 leaf lettuce, 1 slice red onion and 2 ounce avocado
***Green salad includes 5 cups romaine, 2 scallions, ½ cup each: carrots, tomatoes, cucumber, and ½ cup light Italian dressing
Link to Google Doc
Print Shopping List
Shopping List:
Produce
1 large head Romaine lettuce
1 (8-ounce) container white mushrooms
2 pears
4 apples
7 medium bananas (3 very ripe)
1 (1-pound) container fresh strawberries
2 medium heads cauliflower (or 2 (1-pound) bag riced)
¾ pound green beans
1 ½ pounds thin asparagus
1 pint and 1 (6-ounce) container fresh blueberries
2 pounds Russet potatoes
2 pounds red potatoes
1 pound Yukon gold potatoes
1 medium zucchini
1 small container/bunch fresh rosemary
5 large carrots
1 large and 4 medium shallots
1 small bunch scallions
1 large cucumber
1 small container/bunch fresh chives
1 bunch fresh Italian parsley
1 small container/bunch fresh mint
3 medium lemons
4 large white onions
1 small green bell pepper
2 large heads garlic
2 small red onions
4 large vine-ripened tomatoes
1 pint grape tomatoes
1 small yellow onion
1 small container/bunch fresh dill (or sub 1 teaspoon dry in Tzatziki)
1 small container/bunch fresh oregano (or sub 2 teaspoons dry in Greek Turkey Meatballs)
1 small (4 ounce) avocado
Meat, Poultry and Fish
1 pound peeled and deveined jumbo shrimp, tail-off
4 ounces sliced deli turkey
1 ¼ pounds 93% lean ground turkey
1 ½ pounds (8) thin chicken cutlets
4 (6-ounce) flounder fillets (or any white fish, such as tilapia)
1 large (about 5 pounds) beef brisket
1 small container diced pancetta (you need 2 ounces)
1 (3 ½ -4 pound) boneless, trimmed lamb leg
Grains
1 (2-pound) bag all-purpose flour*
1 (2-pound) bag white whole wheat flour (can sub 1 cup all-purpose)*
1 package 100 calorie sandwich rolls or deli thin flats (can sub thin sliced whole wheat bread)*
1 package baby pasta shells*
1 small bag corn tortillas
1 bag dry brown rice
1 container whole wheat seasoned breadcrumbs*
1 small bag sliced whole wheat bread*
1 small container quick oats*
Condiments and Spices
Extra virgin olive oil
Cooking spray
Olive oil spray (or get a Misto oil mister)
Kosher salt (I like Diamond Crystal)
Pepper grinder (or fresh peppercorns)
Vanilla extract
Light mayonnaise
Red pepper flakes
Dijon mustard
Yellow mustard (can sub Dijon on Turkey Sandwich, if desired)
Light Italian dressing (can sub remaining Light Caesar from tacos)
Red wine vinegar
Dried thyme
Cajun seasoning
Garlic powder
Cinnamon
Dairy & Misc. Refrigerated Items
1 small wedge fresh Pecorino Romano cheese
1 large wedge fresh Parmesan cheese
1 small box butter
2 (8-ounce) bags shredded part-skim mozzarella cheese (I like Polly-O)
1 (18-pack) large eggs
1 pint liquid egg whites
1 (6-ounce) and 1 (17.5-ounce) container plain nonfat Greek yogurt
1 (8-ounce) container light sour cream (I like Breakstone’s)
1 pint 1% buttermilk
1 pint 1% milk
1 (32-ounce) container part-skim ricotta cheese (I like Polly-O)
Frozen
2 (10-ounce) packages frozen chopped spinach
Canned and Jarred
2 jars marinara**
1 small jar unsweetened apple sauce
1 small jar Better’n Peanut Butter
1 (8-ounce) can or (4.5-ounce) tube tomato paste
1 small container anchovy filets
1 (6-ounce) can Albacore tuna packed in water
1 (16-ounce) box beef broth
Misc. Dry Goods
Baking soda
1 small box/bag light brown sugar
1 small box/bag raw sugar
1 small container raisins (you need 3 tablespoons)
1 small box/bag powdered sugar
*You can sub gluten-free, if desired
**To sub homemade marinara, buy 2 (28-ounce) cans crushed tomatoes, bay leaves, dried oregano and fresh basil
Print Shopping List
posted March 24, 2018 by Gina
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Skinnytaste Meal Plan (April 1-April 7)
posted March 30, 2019 by Gina
A free 7-day flexible weight loss meal plan including breakfast, lunch and dinner and a shopping list. All recipes include calories and Weight Watchers Freestyle SmartPoints®.
Hi guys! Spring is in the air, can you feel it? Bring on the farmers markets! I will be doing a book signing next Sunday April 7th, hosted by Le Creuset at Woodbury Common Premium Outlets, from 2 PM – 3:30 PM. The address if Le Creuset 869 Adirondack Way, Central Valley, New York 10917. If you are in the area stop by and say hi! I will also have book signings at their Mohegan Sun loaction April 13th and their Wrentham location April 14th. Save the date!
If you’re new to my meal plans, I’ve been sharing these free, 7-day flexible healthy meal plans (you can see my previous meal plans here) that are meant as a guide, with plenty of wiggle room for you to add more food, coffee, beverages, fruits, snacks, dessert, wine, etc or swap recipes out for meals you prefer, you can search for recipes by course in the index. You should aim for around 1500 calories* per day.
There’s also a precise, organized grocery list that will make grocery shopping so much easier and much less stressful. Save you money and time. You’ll dine out less often, waste less food and you’ll have everything you need on hand to help keep you on track.
Lastly, if you’re on Facebook join my Skinnytaste Facebook Community where everyone’s sharing photos of recipes they are making, you can join here. I’m loving all the ideas everyone’s sharing! If you wish to get on the email list, you can subscribe here so you never miss a meal plan!
Also, if you don’t have the Skinnytaste Meal Planner, now would be a great time to get one to get organized for 2019! There was a print error last year, but it’s perfect now! You can order it here!
(embed)https://www.youtube.com/watch?v=X6RZHTD9AM4(/embed)
THE DETAILS:
Breakfast and lunch Monday-Friday, are designed to serve 1 while dinners and all meals on Saturday and Sunday are designed to serve a family of 4. Some recipes make enough leftovers for two nights or lunch the next day. While we truly believe there is no one size fits all meal plan, we did our best to come up with something that appeals to a wide range of individuals. Everything is Weight Watchers friendly, I included the updated Weight Watcher Freestyle Points for your convenience, feel free to swap out any recipes you wish or just use this for inspiration!
The grocery list is comprehensive and includes everything you need to make all meals on the plan. I’ve even included brand recommendations of products I love and use often. Cross check your cabinets because many condiments you’ll notice I use often, so you may already have a lot of them.
And last, but certainly not least, this meal plan is flexible and realistic. There’s plenty of wiggle room for cocktails, healthy snacks, dessert and dinner out. And if necessary, you can move some things around to make it work with your schedule. Please let me know if you’re using these plans, this will help me decide if I should continue sharing them!
MONDAY (4/1) B: Freezer Breakfast Burritos* (4) L: Cobb Salad in a Jar with Buttermilk Ranch* (5) D: Heather’s Buddha Bowl (7)
Totals: Freestyle SP 16, Calories 1,001**
TUESDAY (4/2) B: Freezer Breakfast Burritos (4) L: Cobb Salad in a Jar with Buttermilk Ranch (5) D: Grilled Chicken Tacos with Lettuce Slaw, Avocado and Cotija (8) Totals: Freestyle SP 17, Calories 955**
WEDNESDAY (4/3) B: Freezer Breakfast Burritos (4) L: Chicken Club Lettuce Wrap Sandwich (5) D: Orecchiette Pasta with Chicken Sausage and Broccoli (8)
Totals: Freestyle SP 17, Calories 819**
THURSDAY (4/4) B: Freezer Breakfast Burritos (4) L: Chickpea Avocado Salad (3) and an apple (0) D: LEFTOVER Orecchiette Pasta with Chicken Sausage and Broccoli (8)
Totals: Freestyle SP 15, Calories 882**
FRIDAY (4/5) B: Greek Yogurt with Berries, Nuts and Honey (5) L: Chickpea Avocado Salad (3) and an apple (0) D: Maple Soy Glazed Salmon (3) with Asian Edamame Fried Rice (4)
Totals: Freestyle SP 15, Calories 1,083**
SATURDAY (4/6) B: Czech Crepes with Berries and Cream (4) L: Grilled Chicken Salad with Strawberries and Spinach (5) D: DINNER OUT!
Totals: Freestyle SP 9, Calories 511**
SUNDAY (4/7) B: Asparagus-Pancetta Potato Hash (4) L: Thai Chicken Peanut Lettuce Tacos (6) D: Cheese Stuffed Turkey Meatloaf (7) with 1 cup sautéed green beans (0) Totals: Freestyle SP 17, Calories 801**
*Freeze any leftover burritos you/your family won’t eat. Prep Cobb Salad Sunday night, if desired
**This is just a guide, women should aim for around 1500 calories per day. Here’s a helpful calculator to estimate your calorie needs. I’ve left plenty of wiggle room for you to add more food such as coffee, beverages, fruits, snacks, dessert, wine, etc.
*google doc
Print Shopping List
Shopping List:
Produce
2 large iceberg lettuce
2 medium apples (any variety)
1 pound Yukon gold potatoes
½ pound asparagus
1 large head garlic
2 large shallots (save 1 tablespoon for Chicken Salad)
2 ounces fresh cremini mushrooms
2 pounds broccoli florets
1 medium and 1 large head romaine lettuce
1 medium butternut squash (or 10 ounces pre-cubed)
1 small red bell pepper
2 small (4-ounce) and 1 medium (5-ounce) Hass avocados
2 large bunches scallions
1 pound fresh green beans
3 medium limes
2 small radishes (optional, for garnish on Chicken Tacos)
2 pounds fresh strawberries
1 (6-ounce) package fresh blackberries
1 (6-ounce) package fresh raspberries
1 (6-ounce) package fresh blueberries
1 small bunch fresh cilantro
½ head purple or green cabbage
1 (10-ounce) package baby spinach
1 small cucumber
1 (4-inch) piece fresh ginger
1 (10-ounce) bag shredded carrots
1 pint cherry or grape tomatoes
1 small and 1 medium vine-ripened tomato
2 small yellow onions
1 small red onion
Meat, Poultry and Fish
1 package center-cut bacon
2 ounces pancetta (can sub bacon in Asparagus Hash, if desired)
3 ounces (about 6 slices) organic deli chicken or turkey breast
24 ounces (4) skinless wild salmon fillets
2 pounds 93% lean ground turkey
14 ounces Italian chicken sausage
14 ounces (4) thin sliced boneless, skinless chicken breast cutlets
1 pound ground chicken
1 1/3 pounds (3) boneless, skinless chicken breast
Grains*
1 package (8-inch) low carb flour tortillas (I used Ole Xtreme Wellness)
1 package corn tortillas
1 small package all-purpose flour
1 (1-pound) package Orecchiette or other small pasta
1 medium package dry brown rice (or 5 cups pre-cooked)
1 small package Italian seasoned breadcrumbs
Condiments and Spices
Extra virgin olive oil
Cooking spray
Olive oil spray (or get a Misto oil mister)
Kosher salt (I like Diamond Crystal)
Pepper grinder (or fresh peppercorns)
Light or regular mayonnaise
Garlic powder
Onion powder
Dried parsley
Dried basil
Unfiltered apple cider (I like Braggs)
Honey
White balsamic vinegar
Seasoned salt
Sriracha sauce
Reduced sodium soy sauce*
Ketchup
Marjoram
Dijon mustard
Worcestershire sauce
Pure maple syrup
Dairy & Misc. Refrigerated Items
2 ½ dozen large eggs
1 (6-ounce) container nonfat plain Greek yogurt
1 small container light whipped cream (or yogurt/cottage cheese)
1 (8-ounce) package regular or reduced fat shredded cheddar cheese
1 small package Cotija cheese
1 small wedge Pecorino Romano or Parmesan cheese
1 pint 1% buttermilk
1 small package gorgonzola or blue cheese (can sub 1 tablespoon cheddar cheese in Cobb Salad, if desired)
1 (12-ounce) bottle 1 % milk (or milk of your choice)
1 (4-ounce) package soft goat cheese
1 small package shelled edamame
Canned and Jarred
1 (15-ounce) can chickpeas
1 (15-ounce) can reduced sodium chicken broth
1 container powdered peanut butter (such as PB2. Can sub regular peanut butter, if desired)
Misc. Dry Goods
1 small bag chopped pecans (sub for walnuts in Greek Yogurt)
1 small package brown sugar
1 small bag chopped peanuts
1 small package powdered sugar
Non-Food Items
Heavy-Duty Aluminum Foil
Parchment paper
*You can sub gluten-free, if desired
Print Shopping List
posted March 30, 2019 by Gina
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Cheesy Turkey Meatball Skillet – Skinnytaste
Cheesy Turkey Meatball Skillet covered in sauce and cheese, made all in one skillet. Serve this with a green salad and a little bread on the side for dipping!
Cheesy Turkey Meatball Skillet
If the way to a man’s heart is through his stomach, then these meatballs will certainly make the heart grow fonder! My meatball loving husband gave them two-thumbs up. Some of his other favorite meatball recipes are Giant Meatball Parmesan, Swedish Meatballs, Turkey Meatball Stroganoff and Salisbury Steak Meatballs.
Tommy loves meatballs, he orders them as an appetizer every time we go to our favorite Italian restaurant. Since we always share apps with our friends, he gets an extra order for himself, that’s how much he loves them. And trust me, he’s pretty particular and will judge a restaurant based on their meatballs, so making meatballs with turkey that meet up to Tommy’s standards is never easy. But he loved these, and told me to freeze the leftovers so we can have them for another night! (Another compliment because Tommy doesn’t eat leftovers).
To make these turkey meatballs taste great, I did a few simple things. Added umami ingredients like good quality Locatelli Pecorino Romano (don’t use the cheap powdered cheese from shelf, it’s awful), and a little tomato paste to the mix. Also, I browned them right in the skillet, I do think browning them really adds flavor. No need to add a lot of oil, I just sprayed the skillet with a little olive oil spray.
What To Serve With Skillet Meatballs
Tommy’s not eating carbs this month, (not counting the small amount of breadcrumbs in the mix) so we ate this with a green salad on the side and some roasted veggies. Normally, when I make this I serve it with some crusty bread, for dipping into all that sauce. This would also be great on roasted spaghetti squash or zoodles.
Helpful Tips:
To make meatballs all the same size I use a food scale, weighing all the meat together then dividing it by the amount of meatballs I want. For this recipe it was about 1.6 oz each.
Don’t overwork your meatballs or they will be tough.
I made the sauce from scratch, just a quick marinara but you can also use a jar of your favorite sauce to make it even quicker.
Cheesy Turkey Meatball Skillet
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cheesy Turkey Meatballs covered in sauce and cheese, made all in one skillet, serve this with a green salad and a little bread on the side for dipping!
Meatballs:
2 tablespoons skim milk, or water
1/3 cup seasoned breadcrumbs
1/3 cup grated Pecorino Romano cheese
2 small cloves crushed garlic, or 1 large
1 large egg
1 tablespoon tomato paste
1/4 cup chopped parsley, plus more for garnish
1/4 teaspoon kosher salt
1 1/2 pounds 93% ground turkey
cooking spray
Sauce:
2 cloves garlic, smashed with the side of a knife
28 ounce can crushed tomatoes, I prefer Tuttorosso
kosher salt and black pepper, to taste
1 1/2 cups shredded part-skim mozzarella cheese, I like thicker shredded Polly-O
parsley or basil for garnish
In a large bowl combine the milk, breadcrumbs, Pecorino, garlic, egg, tomato paste, parsley and salt and mix well to combine.
Add the turkey and mix using a fork to fully mix everything together, careful not to overwork and form into 18 meatballs.
Heat a large nonstick skillet over medium heat, when hot spray with oil and brown the meatballs about 5 to 6 minutes on each side. Set aside on a dish.
Reduce heat to medium-low, add the oil and garlic and cook until golden, about 1 to 2 minutes.
Add the tomatoes, salt and pepper to taste and return the meatballs to the skillet. Partially cover and simmer medium-low until cooked through, about 5 minutes.
Uncover, top with mozzarella cheese, cover and cook until melted, about 2 minutes. If your skillet doesn’t have a cover, you can put it under the broiler 2 to 3 minutes, until melted.
Serving: 3meatballs and sauce, Calories: 356kcal, Carbohydrates: 16g, Protein: 31.5g, Fat: 18g, Saturated Fat: 6.5g, Cholesterol: 134.5mg, Sodium: 809mg, Fiber: 0.5g, Sugar: 5.5g
Blue Smart Points: 8
Green Smart Points: 9
Purple Smart Points: 8
Keywords: Italian Meatballs, meatball skillet, turkey meatball skillet
posted February 5, 2020 by Gina
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Loaded Baked Omelet Muffins – Skinnytaste
Loaded Baked Omelet Muffins are perfect to make ahead for the week!
These egg muffins are inspired by my recent vacation to Beaches in Ochos Rios Jamaica. Every morning I would get an omelet with fresh fruit. The chef at the omelet station had all his ingredients prepped and quickly whipped up hundreds of omelets each morning to order. I used some of my favorite omelet ingredients but you can switch it up and add whatever you like or have on hand.
If you want to make these for Valentine’s Day, you can bake them in heart shaped muffin tins.
Omelet muffins are perfect for meal prep. Make them ahead and freeze or refrigerate the rest. Omelet muffins will keep in the refrigerator for about 3 days.
How to freeze omelet muffins:
To freeze omelet muffins for the month, let them cool then remove from the muffin tin. Flash freeze them, then transfer to freezer safe bags, label, and freeze.
How to reheat omelet muffins:
To reheat, pop them in the microwave for 1 minute or until warm.
More ways to make Omelet Muffins:
You can fill them with anything you like in your omelets! A few variations:
Omit the cheese to make them Paleo or Whole30
Add chopped cooked chicken sausage and cheddar cheese
Try my Broccoli and Cheese Egg Muffins
Use ham, swiss and bell peppers for a Western Omelet
Add leftover cooked leafy greens like Swiss Chard
Here’s a video to see how easy they are to make:
(embed)https://www.youtube.com/watch?v=Pd4JMiNqOPM(/embed)
Loaded Baked Omelet Muffins
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
These easy, mini baked omelets are perfect to make ahead for the week. These muffins are inspired by my recent vacation to Beaches in Ochos Rios Jamaica. Every morning I would get an omelet with fresh fruit. The chef at the omelet station had all his ingredients prepped and quickly whipped up hundreds of omelets each morning to order. I used some of my favorite omelet ingredients but you can switch it up and add whatever you like or have on hand.
nonstick cooking spray
9 large whole eggs
1/4 teaspoon kosher salt
black pepper
3 strips cooked chopped bacon
3 tablespoons thawed frozen spinach, drained
3 tbsp diced tomatoes
3 tbsp diced onion
3 tbsp diced bell pepper
2 oz shredded cheddar
Preheat the oven to 350F. Spray the muffin tins with cooking spray.
In a large bowl whisk the eggs, season with salt and pepper.
Mix in the remaining ingredients.
Fill and place tins on a cookie sheet and bake 20 to 25 minutes, until set.
Serving: 2omelets, Calories: 165kcal, Carbohydrates: 2.5g, Protein: 14g, Fat: 11g, Saturated Fat: 4.5g, Cholesterol: 289mg, Sodium: 267mg
Blue Smart Points: 2
Green Smart Points: 4
Purple Smart Points: 2
Points +: 4
Keywords: baked mini omelets, easy, Gluten Free, make ahead breakfast, quick, valentines recipe
posted February 12, 2016 by Gina
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Chipotle Chicken Zucchini “Fideo” Soup (Slow Cooker or Instant Pot)
Tender-crisp veggie noodles make a wonderful low-carb pasta replacement in this delicious, Latin inspired Chipotle Chicken Zucchini “fideo” soup combined with bright fresh cilantro, creamy avocado and some crumbled queso fresco on top.
Chipotle Chicken Zucchini “Fideo” Soup
The best part, it’s easy to make, all made in the slow cooker or Instant Pot which is also gluten-free, Whole30 and paleo if you leave out the cheese. More soups you might enjoy are Chicken Enchilada Soup, Cheeseburger Soup and Chicken and Avocado Soup.
Most of you know how much I love my Paderno Spiral Vegetable Slicer, well my friend Ali of Inspiralized created her own spiralizer called the Inspiralizer which I tested out just for this soup. A few things that I love about the Inspiralizer are the blades are built in, so there’s only 2 parts and the suction on the bottom is really great. She has 4 blades that cut perfect vegetable noodles.
See more Soup Recipes here.
And since so many are asking, although I have and love my Instant Pot, I still love my slow cooker! I have the 6 Quart Hamilton Beach Set ‘n Forget Programmable Slow Cooker (affil link). I love it because you can adjust the time you want it to cook, and it automatically turns to warm when it’s done. It also has a probe for meat that automatically shuts off when done. I hated my old crock pot, it burnt everything and my food had a weird taste. This slow cooker is so great, I actually own several!
Chipotle Chicken Zucchini “Fideo” Soup (Slow Cooker or Instant Pot)
Prep Time: 10 mins
Cook Time: 35 mins
Total Time: 45 mins
Tender-crisp veggie noodles make a wonderful low-carb pasta replacement in this delicious, Latin inspired Chipotle Chicken Zucchini “fideo” soup combined with bright fresh cilantro, creamy avocado and some crumbled queso fresco on top.
16 oz boneless, skinless chicken breasts
1/2 teaspoon kosher salt
fresh black pepper, to taste
1 teaspoon olive oil
1/2 cup chopped onion
3 cloves minced garlic
4 cups reduced sodium chicken broth
8 oz can tomato sauce
1/2 tablespoon chipotle chile in adobo, chopped
1 teaspoon dried oregano
1/4 teaspoon cumin
2 bay leaves
1/4 cup chopped cilantro
1 7 ounce zucchini
1 medium, 5 oz avocado, pitted and sliced
2 ounces crumbled queso fresco or queso blanco, omit for Paleo, Whole30
For Slow Cooker:
Season chicken with salt and pepper and place in the slow cooker.
Heat a medium nonstick skillet over medium heat, add oil, onion and garlic and saute until soft, 3 to 4 minutes.
Transfer to the slow cooker with chicken broth, tomato sauce, chipotle, cumin, oregano, half of the cilantro and bay leaves.
Cover and cook low 4 to 6 hours.
Meanwhile spiralize the zucchini using a spiralizer with the thinnest noodle setting. Cut the zucchini into 6-inch strips.
Discard the bay leaves and remove the chicken, shred with 2 forks and place back in the slow cooker along with the zucchini and cook on high until the zucchini is tender crisp, about 5 minutes.
To serve, ladle into bowls and serve topped with sliced avocado and remaining cilantro.
For Instant Pot:
Season chicken with salt and pepper.
Press saute button on Instant Pot, add oil, onion and garlic and saute until soft, 3 to 4 minutes.
Add the chicken broth, tomato sauce, chicken, chipotle, cumin, oregano, half of the cilantro and bay leaves.
Cover and cook high pressure 20 minutes. Quick or natural release.
Meanwhile spiralize the zucchini using a spiralizer with the thinnest noodle setting. Cut the zucchini into 6-inch strips.
When the pressure releases, open the Instant Pot, discard the bay leaves and remove the chicken, shred with 2 forks and place back in the pot along with the zucchini.
Press saute and cook until the zucchini is tender crisp, about 2 to 4 minutes.
To serve, ladle into bowls and serve topped with sliced avocado and remaining cilantro.
Serving: 11/2 cups, Calories: 286kcal, Carbohydrates: 16g, Protein: 31g, Fat: 11g, Saturated Fat: 1g, Cholesterol: 87mg, Sodium: 847mg, Fiber: 5g, Sugar: 5g
Blue Smart Points: 4
Green Smart Points: 6
Purple Smart Points: 4
Points +: 7
Keywords: chicken soup and pasta, chicken zoodle soup, fideo soup, spiralized zucchini noodle soup, zucchini soup
posted September 26, 2015 by Gina
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Skinnytaste Meal Plan (March 19-March 25)
posted March 17, 2018 by Gina
A free 7-day flexible meal plan including breakfast, lunch and dinner and a shopping list. All recipes include calories and Weight Watchers Freestyle Smart Points.
Happy Saturday, I hope you all had a great week! I’ve been in Berkeley, California all week shooting my new cookbook with photographer Eva Kolenko, I can’t wait for you to see the photos!
If you’re new to my meal plans, I’ve been sharing free, 7-day flexible healthy meal plans (you can see my previous meal plans here) that are meant as a guide, with plenty of wiggle room for you to add more food, coffee, beverages, fruits, snacks, dessert, wine, etc. You should aim for around 1500 calories* a day.
There’s also a precise, organized grocery list that will make grocery shopping so much easier and much less stressful. Save you money and time. You’ll dine out less often, waste less food and you’ll have everything you need on hand to help keep you on track.
Lastly, if you’re on Facebook join my Skinnytaste Facebook Community where everyone’s sharing photos of recipes they are making, you can join here. I’m loving all the ideas everyone’s sharing!
THE DETAILS:
Breakfast and lunch Monday-Friday, are designed to serve 1 while dinners and all meals on Saturday and Sunday are designed to serve a family of 4. Some recipes make enough leftovers for two nights or lunch the next day. While we truly believe there is no one size fits all meal plan, we did our best to come up with something that appeals to a wide range of individuals. Everything is Weight Watchers friendly, I included the updated Weight Watcher Freestyle Points for your convenience, feel free to swap out any recipes you wish or just use this for inspiration!
The grocery list is comprehensive and includes everything you need to make all meals on the plan. I’ve even included brand recommendations of products I love and use often. Cross check your cabinets because many condiments you’ll notice I use often, so you may already have a lot of them.
And last, but certainly not least, this meal plan is flexible and realistic. There’s plenty of wiggle room for cocktails, healthy snacks, dessert and dinner out. And if necessary, you can move some things around to make it work with your schedule. Please let me know if you’re using these plans, this will help me decide if I should continue sharing them!
MONDAY (3/19) B: Maple Pecan Banana Muffin (4) with an orange (0) L: Roast Beef, Arugula and Shaved Parmesan on a Baguette (9) and an apple (0) D: Baked Potato Soup (5) and a green salad (2) with 2 tablespoons Low-fat Buttermilk Ranch Dressing (1)
Totals: Freestyle Points 21, Calories 937*
TUESDAY (3/20) B: Maple Pecan Banana Muffin (4) with an orange (0) L: LEFTOVER Baked Potato Soup (5) with 8 carrots sticks (0) Low-fat Buttermilk Ranch Dressing (1) D: Turkey Enchilada Stuffed Poblanos (6) with Best Guacamole (3) and 1 ounce (about 14) baked tortilla chips (3)
Totals: Freestyle Points 22, Calories 925*
WEDNESDAY (3/21) B: Maple Pecan Banana Muffin (4) with an orange (0) L: Open Faced Tuna Sandwich with Avocado (4) and an apple (0) D: Skinny Salisbury Steak with Mushroom Gravy (5) with Creamy Cauliflower Puree (1)* (Recipe x 2 for Thurs leftovers)
Totals: Freestyle Points 14, Calories 887*
THURSDAY (3/22) B: Maple Pecan Banana Muffin (4) with an orange (0) L: Open Faced Tuna Sandwich with Avocado (4) and an apple (0) D: LEFTOVER Skinny Salisbury Steak with Mushroom Gravy (5) with Creamy Cauliflower Puree (1)
Totals: Freestyle Points 14, Calories 887*
FRIDAY (3/23) B: 2 hard boiled eggs (0) and a pear (0) L: Open Faced Tuna Sandwich with Avocado (4) and an apple (0) D: Blackened Scallops with Horseradish Sauce (2) with ¾ cup brown rice (5) and Sautéed Julienned Summer Vegetables (1)
Totals: Freestyle Points 12, Calories 995*
SATURDAY (3/24) B: Easy Tomatillo Huevos Rancheros (4) with ½ sliced mango (0) L: Blood Orange Endive Salad (2) (Recipe x 4) D: Dinner Out!
Totals: Freestyle Points 6, Calories 542*
SUNDAY (3/25) B: Stuffed Bagel Balls (5) and ½ sliced banana (0) with ½ cup sliced strawberries (0) L: Shrimp Quesadillas with Tomato Avocado Salsa (10) D: Skillet Chicken Cordon Bleu (5) with Asparagus with Dijon Vinaigrette (1)
Totals: Freestyle Points 21, Calories 870*
*This is just a guide, women should aim for around 1500 calories per day. Here’s a helpful calculator to estimate your calorie needs. I’ve left plenty of wiggle room for you to add more food such as coffee, beverages, fruits, snacks, dessert, wine, etc.
*NOTES: 1 Green salad includes 5 cups romaine, ½ cup each: carrots, tomatoes, cucumber, chickpeas, 2 scallions and ½ ounce shaved parmesan.
Print Shopping List
Shopping List:
Produce:
3 medium very ripe bananas
3 medium oranges
5 blood oranges (can sub regular oranges if blood aren’t available)
2 medium pears
4 medium apples
2 medium russet potatoes
2 small heads Romaine lettuce
1 small and 1 medium head cauliflower
1 small container alfalfa sprouts
8 ounces sliced mushrooms
1 medium zucchini
1 medium yellow squash
4 small heads endive
2 mangoes
2 bananas
1 (16-ounce) package fresh strawberries
1 pound thin asparagus
½ small head Iceberg lettuce (can sub ½ cup chopped Romaine in Huevos Rancheros, if desired)
1 small bell pepper (any color)
1 small lemon
2 medium limes
1 bunch fresh parsley
1 bunch fresh cilantro
1 bunch/container fresh chives
1 medium bunch scallions
1 (2-pound) bag carrots
2 medium heads garlic
4 medium (5-ounce) and 1 small (4-ounce) Hass avocados
1 small bag/bunch baby arugula
1 small red onion
2 small and 2 medium vine-ripened tomatoes
1 small package celery (you only need ¼ cup so can sub leftover cucumber or extra carrot in tuna, if desired)
1 small cucumber
1 small yellow onion
4 large Poblano chilies
Meat, Poultry and Fish
2 ounces sliced lean roast beef
1 small package center-cut bacon
1 ¾ pound 93% lean ground turkey
1 pound 93% lean ground beef
1 ¼ pound (16 large) sea scallops
½ pound (16 large) peeled and deveined shrimp
1 pound (4) thin boneless, skinless chicken cutlets
3 ounces (4 thin slices) low sodium deli ham (I use Boar’s Head)
Grains
1 small bag all-purpose or white whole wheat flour*
1 small (about 3 ounces) baguette*
Baked tortilla chips (or a small bag of corn tortillas to make your own)
1 small package sliced whole grain bread*
1 container plain breadcrumbs*
1 small/box bag dry brown rice
1 small package corn tostadas (or make your own with corn tortillas)
8 (6-inch) low carb whole wheat flour tortillas (I like La Tortilla Factory)*
Condiments and Spices
Extra virgin olive oil
Cooking spray
Kosher salt (I like Diamond Crystal)
Pepper grinder (or fresh peppercorns)
Maple syrup
Vanilla extract
Garlic powder
Onion powder
White balsamic vinegar
Cumin
Dried oregano
Bay leaves
Mexican hot chili powder
Red wine vinegar
Worcestershire sauce
Mustard powder
Paprika
Cayenne
Dried thyme
Dijon mustard
Light mayonnaise
Optional Bagel Ball toppings: everything bagel seasoning, sesame seeds, poppy seeds, dried garlic flakes, dried onion flakes
Dairy & Misc. Refrigerated Items
1 small box butter
1 wedge fresh Parmesan cheese
1 small package reduced fat cream cheese (block, not tub)
1 (8-ounce) bag reduced-fat shredded sharp cheddar cheese
1 (8-ounce) bag Colby-Jack cheese blend
3 ounces (4 slices) light Swiss Cheese (such as Alpine Lace)
1 quart 1% buttermilk
1 small wedge/container Gorgonzola cheese
1 dozen large eggs
1 pint low fat (1%) milk
1 (17.5-ounce) container plain nonfat Greek yogurt
1 (16-ounce) container light sour cream
Canned and Jarred
1 small jar unsweetened apple sauce
1 small jar prepared horseradish
1 small jar tomatillo salsa (salsa verde)
1 (5-ounce) can albacore tuna in water
1 (15.5 ounce) can chickpeas (you need ½ cup in green salad so can leave out or sub another bean, if desired)
1 (8-ounce) can or (4.5-ounce) tube tomato paste
1 (29-ounce) can tomato sauce
1 (7-ounce) can chipotle chili in adobo sauce
1 (32-ounce) box reduced sodium chicken broth
1 (16-ounce) box beef broth
Misc. Dry Goods
Baking soda
Baking powder
1 small box/bag brown sugar
1 (2.25-ounce) bag chopped pecans
*You can substitute gluten-free, if desired
Print Shopping List
posted March 17, 2018 by Gina
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Skinnytaste Meal Plan (March 25-March 31)
posted March 23, 2019 by Gina
A free 7-day flexible weight loss meal plan including breakfast, lunch and dinner and a shopping list. All recipes include calories and Weight Watchers Freestyle SmartPoints®.
I am so exited for Spring and all the seasonal vegetables that will start being available to us! Every week, I will be adding more seasonal recipes to the list, but you can also see my Spring Recipes here for inspiration.
If you’re new to my meal plans, I’ve been sharing these free, 7-day flexible healthy meal plans (you can see my previous meal plans here) that are meant as a guide, with plenty of wiggle room for you to add more food, coffee, beverages, fruits, snacks, dessert, wine, etc or swap recipes out for meals you prefer, you can search for recipes by course in the index. You should aim for around 1500 calories* per day.
There’s also a precise, organized grocery list that will make grocery shopping so much easier and much less stressful. Save you money and time. You’ll dine out less often, waste less food and you’ll have everything you need on hand to help keep you on track.
Lastly, if you’re on Facebook join my Skinnytaste Facebook Community where everyone’s sharing photos of recipes they are making, you can join here. I’m loving all the ideas everyone’s sharing! If you wish to get on the email list, you can subscribe here so you never miss a meal plan!
Also, if you don’t have the Skinnytaste Meal Planner, now would be a great time to get one to get organized for 2019! There was a print error last year, but it’s perfect now! You can order it here!
(embed)https://www.youtube.com/watch?v=X6RZHTD9AM4(/embed)
THE DETAILS:
Breakfast and lunch Monday-Friday, are designed to serve 1 while dinners and all meals on Saturday and Sunday are designed to serve a family of 4. Some recipes make enough leftovers for two nights or lunch the next day. While we truly believe there is no one size fits all meal plan, we did our best to come up with something that appeals to a wide range of individuals. Everything is Weight Watchers friendly, I included the updated Weight Watcher Freestyle Points for your convenience, feel free to swap out any recipes you wish or just use this for inspiration!
The grocery list is comprehensive and includes everything you need to make all meals on the plan. I’ve even included brand recommendations of products I love and use often. Cross check your cabinets because many condiments you’ll notice I use often, so you may already have a lot of them.
And last, but certainly not least, this meal plan is flexible and realistic. There’s plenty of wiggle room for cocktails, healthy snacks, dessert and dinner out. And if necessary, you can move some things around to make it work with your schedule. Please let me know if you’re using these plans, this will help me decide if I should continue sharing them!
MONDAY (3/25) B: Yogurt Waffles* (4) with ½ cup fresh mixed berries (0) and 1 tablespoon maple syrup (3) L: Asparagus, Egg and Bacon Salad with Dijon Vinaigrette* (3) D: Chickpea Tomato Soup (1) with Easy Garlic Knots (2)
Totals: Freestyle SP 13, Calories 810**
TUESDAY (3/26) B: Yogurt Waffles (4) with ½ cup fresh mixed berries (0) and 1 tablespoon maple syrup (3) L: LEFTOVER Chickpea Tomato Soup (1) with Easy Garlic Knots (2) D: Easy Crock Pot Chicken and Black Bean Taco Salad (6)
Totals: Freestyle SP 16, Calories 881**
WEDNESDAY (3/27) B: Yogurt Waffles (4) with ½ cup fresh mixed berries (0) and 1 tablespoon maple syrup (3) L: LEFTOVER Chickpea Tomato Soup (1) with Easy Garlic Knots (2) D: Skinny Salisbury Steak with Mushroom Gravy (5) with Creamy Cauliflower Puree (1) (Recipe x 2)
Totals: Freestyle SP 16, Calories 889**
THURSDAY (3/28) B: Yogurt Waffles (4) with ½ cup fresh mixed berries (0) and 1 tablespoon maple syrup (3) L: Chopped Salad with Shrimp, Blue Cheese and Bacon*** (7) D: LEFTOVER Skinny Salisbury Steak with Mushroom Gravy (5) with Creamy Cauliflower Puree (1)
Totals: Freestyle SP 20, Calories 965**
FRIDAY (3/29) B: 2 hard-boiled eggs (0) with a pear (0) L: Chopped Salad with Shrimp, Blue Cheese and Bacon (7) D: Skillet Fish Fillet with Tomatoes, White Wine and Capers (2) (Recipe x 2) with ¾ cup brown rice (5) and Roasted Asparagus (0)
Totals: Freestyle SP 14, Calories 1,069**
SATURDAY (3/30) B: Turkey Sausage Patties From Scratch (3) with Red Pepper Egg-In-A-Hole (0) L: Rosemary Chicken Salad with Avocado and Bacon (10) (Recipe x 2) D: DINNER OUT!
Totals: Freestyle SP 13, Calories 595**
SUNDAY (3/31) B: Roasted Strawberry Banana Bread (3) with 1 cup plain yogurt (0) with 1 teaspoon honey (1) L: 1 ¼ cup Baked Potato Soup (7) D: 5 Asian Turkey Meatballs with Gochujang Glaze (6) with ¾ cup brown rice (5) and Asian Cabbage Mango Slaw (1)
Totals: Freestyle SP 23, Calories 919**
*Prep salad and waffles (freeze for the week) Sunday night, if desired.
**This is just a guide, women should aim for around 1500 calories per day. Here’s a helpful calculator to estimate your calorie needs. I’ve left plenty of wiggle room for you to add more food such as coffee, beverages, fruits, snacks, dessert, wine, etc.
***Prep Wednesday night, if desired.
**google doc
Print Shopping List
Shopping List:
Produce
2 large heads garlic
1 (1-pound) clamshell fresh strawberries
2 (6-ounce) clamshells fresh berries (your choice)
1 ¾ pounds fresh asparagus
1 small bunch/container fresh rosemary
3 medium ripe bananas
2 medium russet potatoes
2 large head romaine lettuce
1 underripe medium mango
1 large bunch scallions
1 small bunch/container fresh chives
1 small bunch fresh cilantro
1 small jalapeno
1 medium pear (any variety)
1 small (1-pound) and 2 medium (24-ounces each) heads cauliflower
3 small (4-ounce) and 1 medium (5-ounce) Hass avocados
1 medium red bell pepper
2 medium limes
1 medium lemon
1 (3-inch) piece fresh ginger
½ pound white mushrooms (whole or pre-sliced)
½ small head purple or green cabbage
2 medium carrots
1 small bunch celery
1 small bunch fresh Italian parsley (can sub 1 tablespoon basil on Garlic Knots, if desired)
1 (5-ounce) bag fresh baby spinach
1 small bunch/bag fresh baby arugula or watercress
1 dry pint cherry tomatoes
1 small bunch/container fresh basil
1 small and 1 medium yellow onion
1 small red onion
1 small head Butter (or Bibb) lettuce
1 medium ear of corn (can sub roasted frozen or canned, if desired)
Meat, Poultry and Fish
1 (12-ounce) package center-cut bacon
1 pound (2) boneless, skinless chicken breasts
1 ½ pounds (4) fish filets such as Fluke, Flounder, Halibut
3 pounds 93% lean ground turkey
1 pound (4) boneless, skinless chicken thighs
1 pound 93% lean ground beef
½ pound peeled and deveined shrimp
Grains*
1 package all-purpose unbleached or whole white wheat flour
1 medium package dry brown rice (or 6 cups pre-cooked)
1 small package plain breadcrumbs
1 small package plain panko breadcrumbs
Condiments and Spices
Extra virgin olive oil
Cooking spray
Olive oil spray (or get a Misto oil mister)
Kosher salt (I like Diamond Crystal)
Pepper grinder (or fresh peppercorns)
Dijon mustard
Red wine vinegar
Bay leaves
Vanilla extract
Cumin
Worcestershire sauce
Reduced sodium taco seasoning
Unseasoned rice vinegar
Reduced sodium soy sauce*
Sesame oil
Black and/or white sesame seeds
Fennel seed
Paprika
Nutmeg
Honey
Gochujang
Pure maple syrup
Mustard powder
Dairy & Misc. Refrigerated Items
1 18-pack large eggs
1 pint 1% buttermilk
1 small wedge fresh parmesan cheese
1 small box butter
1 small tub whipped butter (can sub regular butter in Cauliflower Puree and Skillet Fish, if desired)
1 (8-ounce) tub light sour cream
1 (8-ounce) bag shredded reduced fat Mexican blend or sharp cheddar cheese
1 (32-ounce) container unsweetened almond milk (can buy a larger container of reduced fat milk and sub 1 ¼ cup in waffles, if desired)
1 (12-ounce) bottle 1% reduced fat milk
1 (5.3-ounce) plus 1 (32-ounce) container plain nonfat yogurt (I like Stonyfield)
2 (6-ounce) containers nonfat plain Greek yogurt (I like Fage or Stonyfield)
1 small package gorgonzola or blue cheese
Canned and Jarred
2 (15-ounce) cans chickpeas
1 (28-ounce) can crushed tomatoes (I like Tutturosso)
1 (15-ounce) can black beans
1 small jar chunky salsa
1 small jar marinara sauce
1 small jar capers
1 (32-ounce) carton beef broth
1 (48-ounce) carton reduced sodium chicken broth
1 (5.3-ounce) tube or (6-ounce) can tomato paste
1 small jar unsweetened apple sauce
Misc. Dry Goods
Baking powder
Baking soda
1 bottle white wine (whatever you drink)
1 small package raw sugar
1 small box light brown sugar
*You can sub gluten-free, if desired
Print Shopping List
posted March 23, 2019 by Gina
The post Skinnytaste Meal Plan (March 25-March 31) appeared first on All Repices.
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Braised Chicken with Mushrooms and Leeks
Braised Chicken Thighs with Mushrooms and Leeks is the perfect cold weather comfort food.
Braised Chicken Thighs with Mushrooms and Leeks
Nothing makes a cold winter night more bearable than a hot and hearty meal made in the oven. Some dishes I love to prepare in the winter are Braised Brisket with Potatoes and Vegetables, Turmeric Braised Chicken with Beets and Leeks, and Baked Chicken Enchiladas.
When it comes to chicken, some many people prefer breasts, but personally I’m a thigh girl all the way. Chicken breasts of course have their place – as breaded cutlets or in chicken salad, but when it comes to braised dishes, dark meat is my first choice because it’s more versatile and forgiving, and bonus, more affordable.
This braised chicken dish starts on the stove, then finishes in the oven, so you’ll want to use a heavy oven proof skillet or dutch oven with a fitted lid. First step is browning the chicken, then you’ll want to saute your aromatics and vegetables. Then the whole dish goes in the oven until the chicken is tender and delicious.
Tommy loved this dish, and asked what made this taste so good. It’s the leeks I told him, and he said we should use them in more dishes. I agree, leeks add something special to dishes, once you know how to cook with them you’ll want to cook with them more. Pictured above, the chicken is served with raw kale tossed with olive oil, salt and pepper.
How To Make Braised Chicken
(embed)https://www.youtube.com/watch?v=G7dbn4dYf_U(/embed)
How To Cook With Leeks
Leeks are delicious and healthy, but it’s important to get rid of the dirt trapped between the layers. You don’t use the whole leek, you just keep the white and light pale green part.
Cut off the dark green part of the leek, trimming to the part where the color is a pale green.
Cut off the root end then slice the stalk the lengthwise.
Run leeks under cold water, separating the layers slightly to help remove any dirt.
Place the leeks in a bowl of cool water, to let and dirt sink to the bottom, then strain, dry and slice.
More chicken thigh recipes I love:
Braised Chicken Thighs with Mushrooms and Leeks
Prep Time: 15 mins
Cook Time: 1 hr
Total Time: 1 hr 15 mins
Braised Chicken Thighs with Mushrooms and Leeks is the perfect cold weather comfort food.
2 large or 3 medium leeks, whites only
1 1/2 teaspoon kosher salt
Freshly ground black pepper
1/2 teaspoon paprika
olive oil spray
8 pieces bone-in, skin-off chicken thighs, trimmed, about 40 ounces
1 tablespoon butter
8 ounces white mushrooms, quartered
2 tablespoons flour, or gluten-free flour mix
1 cup chicken broth or water with chicken bouillon
3 tablespoons sherry
Rinse the leeks well and separate the layers to make sure there is no dirt. Slice into 1/4-inch thick half moons.
Preheat the oven to 375 degrees.
Mix together 1 1/4 teaspoons of salt, 1/4 teaspoon pepper and the paprika and season all sides of the chicken.
Heat a large Dutch oven or oven safe skillet on high heat. Once hot spritz with olive oil and brown the chicken, in batches on all sides, about 5 minutes on each side, adjusting the heat as needed.
Set aside and repeat with the remaining chicken. Set aside.
Reduce the heat to medium-low and add the butter. When the butter starts to foam, add the leeks and cook, stirring until soft, about 6 to 8 minutes. Add the mushrooms, 1/4 teaspoon salt, stir and cook covered 5 minutes, stirring until they release their juices.
Sprinkle the flour over them, stir in the chicken broth and the sherry and simmer for 2 to 3 minutes.
Return the chicken to the Dutch oven, spooning the mushroom-sherry sauce over them and cook in the oven, covered, for 40 to 50 minutes, until cooked through and tender.
Serving: 2thighs, Calories: 445kcal, Carbohydrates: 13g, Protein: 59.5g, Fat: 15g, Saturated Fat: 5g, Cholesterol: 276.5mg, Sodium: 852mg, Fiber: 2g, Sugar: 4g
Blue Smart Points: 8
Green Smart Points: 8
Purple Smart Points: 8
Points +: 11
Keywords: Braised Chicken, braised chicken thighs with mushrooms, Braised Chicken Thighs with Mushrooms and Leeks, chicken thighs with mushrooms and white wine
posted December 4, 2018 by Gina
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Open-Faced Omelet with Avocado and Pico de Gallo
I’m pretty obsessed with making open-faced omelets and make them all the time topped with whatever I have on hand (you may remember this tomato and feta omelet). Since I always have avocados on hand, and I had some leftover pico de gallo from this recipe, I’ve been whipping this up all week!
This takes under 5 minutes, and it’s so easy you don’t even half to flip the omelet, it just slides off the pan and onto your plate. Tell me, what would you top your omelet with? I could use some new ideas!
Open-Faced Omelet with Avocado and Pico de Gallo
I’m pretty obsessed with making open-faced omelets and make them all the time topped with whatever I have on hand (you may remember this tomato and feta omelet). Since I always have avocados on hand, and I had some leftover pico de gallo from this recipe, I’ve been whipping this up all week!
cooking spray
1 large egg
1 large egg white
salt and pepper, to taste
1 ounce 1/4 small haas avocado, sliced
2 tablespoons pico de gallo, store bought or recipe here
In a small bowl beat the egg and egg white, add salt and pepper.
Heat a medium nonstick skillet over medium-low heat. Spray with oil and pour the eggs. Cook until they set, about 2 to 3 minutes then slide onto the plate.
Top with avocado and pico de gallo and dig in!
Serving: 1omelet, Calories: 140kcal, Carbohydrates: 4g, Protein: 11g, Fat: 9g, Saturated Fat: 2g, Cholesterol: 186mg, Sodium: 130mg, Fiber: 2g, Sugar: 1g
Blue Smart Points: 1
Green Smart Points: 3
Purple Smart Points: 1
Points +: 4
Keywords: avocado, Breakfast, Brunch, dairy free, Gluten Free, keto, low carb, omelet, Paleo, Pico de gallo breakfast
posted January 12, 2016 by Gina
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The post Open-Faced Omelet with Avocado and Pico de Gallo appeared first on All Repices.
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Skinnytaste Meal Plan (May 13-May 19)
posted May 11, 2019 by Gina
A free 7-day flexible weight loss meal plan including breakfast, lunch and dinner and a shopping list. All recipes include calories and WW SmartPoints®.
This week’s plan has a recipe from my new cookbook, The Skinnytaste Air Fryer Cookbook. Cheesy Green Chile Chicken Chimichangas. They are so good, my family is obsessed! If you don’t have the book, you can actually see a photo of the chimichanga recipe on Amazon by clicking on the photo where it says look inside.
If you’re new to my meal plans, I’ve been sharing these free, 7-day flexible healthy meal plans (you can see my previous meal plans here) that are meant as a guide, with plenty of wiggle room for you to add more food, coffee, beverages, fruits, snacks, dessert, wine, etc or swap recipes out for meals you prefer, you can search for recipes by course in the index. You should aim for around 1500 calories* per day.
There’s also a precise, organized grocery list that will make grocery shopping so much easier and much less stressful. Save you money and time. You’ll dine out less often, waste less food and you’ll have everything you need on hand to help keep you on track.
Lastly, if you’re on Facebook join my Skinnytaste Facebook Community where everyone’s sharing photos of recipes they are making, you can join here. I’m loving all the ideas everyone’s sharing! If you wish to get on the email list, you can subscribe here so you never miss a meal plan!
Also, if you don’t have the Skinnytaste Meal Planner, now would be a great time to get one to get organized for 2019! There was a print error last year, but it’s perfect now! You can order it here!
(embed)https://www.youtube.com/watch?v=X6RZHTD9AM4(/embed)
THE DETAILS:
Breakfast and lunch Monday-Friday, are designed to serve 1 while dinners and all meals on Saturday and Sunday are designed to serve a family of 4. Some recipes make enough leftovers for two nights or lunch the next day. While we truly believe there is no one size fits all meal plan, we did our best to come up with something that appeals to a wide range of individuals. Everything is Weight Watchers friendly, I included the updated Weight Watcher Freestyle Points for your convenience, feel free to swap out any recipes you wish or just use this for inspiration!
The grocery list is comprehensive and includes everything you need to make all meals on the plan. I’ve even included brand recommendations of products I love and use often. Cross check your cabinets because many condiments you’ll notice I use often, so you may already have a lot of them.
And last, but certainly not least, this meal plan is flexible and realistic. There’s plenty of wiggle room for cocktails, healthy snacks, dessert and dinner out. And if necessary, you can move some things around to make it work with your schedule. Please let me know if you’re using these plans, this will help me decide if I should continue sharing them!
MONDAY (5/13) B: Overnight Oats in a Jar (5) L: BBQ Chicken Salad (2) (Recipe x2)* D: Angel Hair Pasta with Zucchini and Tomatoes (7) with a green salad (2)* Totals: Freestyle SP 16, Calories 889**
TUESDAY (5/14) B: Bali Banana Date Smoothie (5) L: BBQ Chicken Salad (2) D: Cheesy Green Chili Chicken Chimichangas (6) with Instant Pot Refried Beans (0)*** Totals: Freestyle SP 13, Calories 877**
WEDNESDAY (5/15) B: Overnight Oats in a Jar (5) L: BBQ Chicken Salad (2) D: Quick Garlic-Lime Marinated Pork Chops (5) with Corn Tomato Avocado Salad (3) Totals: Freestyle SP 15, Calories 836**
THURSDAY (5/16) B: Bali Banana Date Smoothie (5) L: BBQ Chicken Salad (2) D: Grilled Flank Steak with Chimichurri (5) with ¾ cup brown rice (5) and 1 ounce avocado (1)
Totals: Freestyle SP 18, Calories 877**
FRIDAY (5/17) B: 2 scrambled eggs (0), 1 ounce avocado (1) and an orange (0) L: LEFTOVER Grilled Flank Steak with Chimichurri (5) over 2 cups chopped romaine lettuce (0) D: Mediterranean Sea Bass (4) with 2 ounces French bread (4) and Roasted Parmesan Green Beans (1)
Totals: Freestyle SP 15, Calories 1,065**
SATURDAY (5/18) B: Czech Crepes with Berries and Cream (4) L: Grilled Chicken Bruschetta (3) D: DINNER OUT!
Totals: Freestyle SP 7, Calories 417**
SUNDAY (5/19) B: Tex Mex Migas (6) L: Lemon Asparagus Couscous Salad with Tomatoes (5) D: Juicy Turkey Burgers with Zucchini (3) on a whole grain bun (3) with Air Fryer French Fries (5) (Recipe x4)
Totals: Freestyle SP 22, Calories 949**
*Prep Sunday night, if desired. Green salad includes 4 cups mixed greens, 2 scallions, ½ cup each: tomatoes, cucumber, chickpeas and 1/2 cup light vinaigrette. **This is just a guide, women should aim for around 1500 calories per day. Here’s a helpful calculator to estimate your calorie needs. I’ve left plenty of wiggle room for you to add more food such as coffee, beverages, fruits, snacks, dessert, wine, etc.
***Soak beans overnight Monday to Tuesday.
**google doc
Print Shopping List
Shopping list:
Produce
2 medium bananas
2 medium and 1 large ear of corn
2 large heads garlic
2 medium shallots
1 (6-ounce) clamshell fresh blackberries
1 (6-ounce) clamshell raspberries
1 (6-ounce) clamshell blueberries
1 (12-ounce) clamshell strawberries
1 small bunch fresh cilantro
1 small bunch fresh Italian parsley
1 medium container/bunch fresh basil
4 medium (6-ounce) Russet or Yukon Gold potatoes
3 small Persian cucumbers (or 1 large English cucumber)
1 small cucumber
1 small bunch scallions
1 (5-ounce) bag/clamshell mixed greens
3 medium lemons
1 medium lime
2 medium navel oranges
1 small jalapeño
¾ pound fresh (thin) asparagus
1 ¼ pounds (3) zucchini
2 small (4-ounce) and 2 medium (5-ounce) avocado
12 ounces green beans
1 small fennel bulb
2 large heads Romaine lettuce
1 large red onion
1 small and 1 large yellow onion
2 dry pints cherry or grape tomatoes
5 small and 8 medium vine-ripened tomatoes
Meat, Poultry and Fish
1 pound (2) boneless, skinless chicken breasts
1 ¼ pounds (8) thin-cut boneless, skinless chicken breast cutlets
1 ½ pounds flank steak
24 ounces (4) lean boneless pork chops
1-1 ¼ pounds (4) skinless Chilean sea bass fillets (or other sustainable firm white-fleshed fish fillets)
1 pound 93% lean ground turkey
1 small rotisserie chicken (or an extra 1 pound raw boneless, skinless chicken breast)
Grains*
1 small package quick oats
1 package whole grain or regular angel hair pasta
1 package low-carb whole wheat tortillas (I use La Tortilla Factory)
1 small package dry brown rice (or 3 cups pre-cooked)
1 (8-ounce) loaf French bread
1 small bag all-purpose or white whole wheat flour
1 small package corn tortillas
1 small package seasoned whole wheat breadcrumbs
1 package 100 calorie whole wheat buns (I like Martin’s)
1 small package whole wheat pearl couscous
Condiments and Spices
Extra virgin olive oil
Cooking spray
Olive oil spray (or get a Misto oil mister)
Kosher salt (I like Diamond Crystal)
Fine sea salt (can sub Kosher salt in Refried Beans, if desired)
Pepper grinder (or fresh peppercorns)
NuNaturals Vanilla liquid stevia (or sweetener of your choice)
Cinnamon
Reduced sodium Montreal Chicken seasoning
BBQ sauce
Crushed red pepper flakes
Light vinaigrette (or make your own with ingredients in list)
Honey
Cumin
Chili powder
Cayenne (optional for Refried Beans)
Paprika
Garlic powder
Dried oregano
Apple cider vinegar (I like Braggs)
Balsamic vinegar
Dairy & Misc. Refrigerated Items
Light ranch dressing (or ingredients to make your own)
1 small block pepper jack cheese
1 small package part-skim mozzarella (not shredded)
1 small package queso fresco
1 small wedge fresh Parmesan cheese
1 dozen large eggs
1 (8-ounce) tub sour cream
1 quart 1 % milk
1 (32-ounce) carton unsweetened almond milk (can sub ½ cup 1% milk in Overnight Oats, if desired)
1 container light whipped cream
1 (6-ounce) container plain nonfat Greek yogurt
Canned and Jarred
1 (28-ounce) can whole peeled tomatoes
1 small jar pitted Kalamata olives
1 small jar salsa
1 (15-ounce can) low sodium vegetable or chicken broth
1 (15-ounce) can chickpeas
1 (4-ounce) can mild diced green chiles
Misc. Dry Goods
1 small package chia seeds (you only need 1 Tbsp so you can buy from bulk bin, if desired)
1 small bag chopped pecans (you only need 2 Tbsp so you can buy from bulk bin, if desired)
1 small package pitted dates (you only need 2 so you can buy from bulk bin, I desired)
1 small package dried pinto beans
1 small package powdered sugar
1 bottle dry white wine
*You can sub gluten-free, if desired.
Print Shopping List
posted May 11, 2019 by Gina
The post Skinnytaste Meal Plan (May 13-May 19) appeared first on All Repices.
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