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thedisneychef · 1 year

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African Meat Bobotie Recipe Easy – Boma and Tusker House

When I decided to make this recipe, it was only because it has been requested several times in the last few months. Honesty, I’ve never had it in the parks and looking at the recipe itself this looked totally unappetizing. Raisins, sugar, and meat? I just wasn’t seeing the attraction. It just seemed… Well… Gross. Even my husband, who’s usually up for anything Disney food related was making other plans for dinner. It was just too exotic for him. I was dreading putting this on the table for dinner. There was no way this was passing the picky eater kid test. But this is a signature dish, a classic recipe from Boma and Tusker House. People rave about it and every time I go to Tusker House, the bobotie pan is completely empty. “You have to go to Boma” is always paired with “try the bobotie!” on Disney food forums. Surely, this has to be better than it looks? More Delicious Recipes You Will Love: - Mealie Pap – Tusker House - Mickey Mouse Ice Cream Cake: Recipe and Instructions - Mickey Pretzel Recipe From Disney Parks I think I started to clue in to just how delicious this recipe was after I sampled while I was cooking. The smell was certainly enticing (it reminded me of the samosa stand at our local farmer market) and almost exotic… And when I took a sample spoonful, which shortly turned into a sample serving, I was in love. Sweet and savory with a great, creamy texture and an unbelievable aroma, I couldn’t wait to try it when it was finished with the egg custard topping. My husband wasn’t sold until he saw it come out of the oven and “I can make my own dinner, it’s not a problem” turned into a tepid “I guess I’ll try it.” But even he, who’s a much less adventurous eater than I am, really enjoyed it and that first uneasy bite turned into a request for seconds and I think even thirds. I’m amazed to say that this even passed the kid test… Everybody ate their food with a minimum of complaining and truly enjoyed it. Who knew something with crazy ingredients that I barely wanted to make would turn into a family favorite? I certainly didn’t. Meat bobotie is an African meat pie dish (introduced to Africa by Dutch traders of all things), almost like cottage or shepherds pie in England. However, instead of being topped with potatoes, it’s topped with eggs and the meat itself has a sweet, very mild spicy kick with nuts and raisins added for texture and flavor contrast. It’s so hard to describe, but honestly one of the most interesting dishes I’ve ever eaten and one I can’t recommend enough. Exotic, unique, really flavorful, and fairly easy to make. A great way to try some new flavors and foods while still using fairly common and “safe” ingredients for picky eaters. When I made this recipe, I used a meatloaf mix of beef, veal, and pork… Ground lamb isn’t something I can find in the grocery stores around here (not that there is a snowballs chance in summer that anybody here would eat lamb) and I felt that the meatloaf mix would give me meat that easily kept its shape after cutting while staying moist. While it’s been awhile that I used curry in a dish, I was instantly reminded (and thought I should remind readers) that the stuff stains like you wouldn’t believe. Clothes, counter tops, napkins, you name it. While a shot of bleach spray gets it out pretty easily, work with it carefully. My only other note was that this recipe does not call for using a water bath. However, I think that cooking this in a water bath may be actually better than just putting it in the oven. Not that going without it will ruin the meal, I think that if I had used it I’d have gotten a more even cook on the custard while reducing the time in the oven. No big deal. My most important note on prep for this is to make sure… Really, really, really, really sure… That when you drain the meat after it has been cooked on the stovetop, make sure you get as much fat out as absolutely possible. When it cooks in the oven, the fat actually seeps up around the edges and on to the custard, seriously impacting both cook time and the level of browning on the custard. If you find that fat has risen during baking onto the custard, gently use a spoon to try to scoop it out… And be warned again, the only thing that stains worse than curry is curry infused fat. I know how crazy this recipe sounds. Even typing it out, I can’t believe all of the ingredients came together into something that tastes as wonderful as it did. But honestly, this is one of my new favorite family meals. It may even be my new “company is coming over, let’s serve something neat” meal. It’s certainly well worth making and I promise, especially for the folks out there who need their Boma fix, this will hit the spot. In addition to the delicious food and recipes, Disney World is also known for its unique dining experiences, such as character dining and themed restaurants. Whether you want to have breakfast with Mickey Mouse, dine in a replica of a sci-fi drive-in theater at Hollywood Studios, or enjoy a meal with an ocean view at the Coral Reef Restaurant in Epcot, there's something for everyone. And with the help of Recipes Today and the How to Make category, you can even recreate some of these magical dining experiences in your own home. So why not start planning your next Disney-inspired meal or dining experience today? Read the full article

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crystalgood · 2 years

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Ground Sirloin Vs Ground Beef - Which is the best? When it comes to ground beef, there are a lot of options these days. From the generic supermarket variety all the way up to organic meats and specialty blends, most grocery stores now offer an array of choices when you’re picking out your pack of ground beef. One question that often arises is what’s the difference between ground sirloin and regular ground beef? In this blog post, we’ll attempt to answer just that— breaking down the differences so that you can confidently make an informed decision when shopping for your next package of ground meat! [caption id="attachment_2101" align="aligncenter" width="1024"] Ground Sirloin Vs Ground Beef[/caption] What Is Ground Sirloin? Ground sirloin is the leanest type of ground beef. This meat is derived from the sirloin primal section of a cow and typically falls at the 90% lean/10% fat level. This meat is used to make a variety of recipes like tacos, spaghetti sauce, browned meat, crumbled beef and chili. You can also use it to make hamburger patties. When shopping for ground beef, you will notice that there are many different types of ground beef at the grocery store. The best way to determine which type of ground beef is right for you is to check the label. Some types of ground beef have more fat than others, which is important for a good flavor. Because beef fat caramelizes when it is cooked, the meat becomes more savory and sweet. Ground Sirloin Nutrition Fact: In terms of the ground sirloin nutrition facts, it’s important to note that it is much leaner than beef. This is why it is a popular choice for people who want to cut down on calories or fat intake while still getting all of the benefits of beef. In addition, it is also lower in saturated fat than beef. It is recommended that you eat less than 5% of your daily calories from saturated fat to help prevent heart disease and other health problems. The fat content of ground beef and ground sirloin varies by brand, but they both contain about 13 grams of total fat per 3.5-ounce serving. Of that, 5 grams is saturated fat. Ground beef is a versatile ingredient that can be used to make a variety of dishes. It’s ideal for burgers, tacos, meatloaf, and cottage pie. It can also be paired with sauces that require additional liquid, like chili or spaghetti sauce. What Is Ground Beef? Ground beef is one of the most popular and versatile meats. It’s used in countless dishes and is easy to cook. It’s also a great choice for those on a budget. It can be cooked on the stovetop, in the oven or on the grill. There are several different types of ground beef available in your local Alexandria, IN grocery store. These include ground sirloin, ground round and ground chuck. All of these types of ground beef can be used in a variety of recipes, but each has its own flavor and nutritional value. Generally speaking, ground chuck and ground round have more fat than ground sirloin. Nevertheless, they are still good choices for cooking beef patties or adding them to casseroles. Ground Beef Nutrition Fact: Ground beef is a great source of protein and is also rich in vitamins and minerals. However, it is high in calories and saturated fat, so it is important to consume it in moderation and keep portion sizes under control. When buying ground beef, be sure to choose the highest quality USDA grade available. Prime beef is tender, flavorful and juicy because it comes from young, well-fed cows that have been marbled with fat. Choice beef is a step down from prime and may be less flavorful, while select beef is leaner but still tasty. Another thing to consider is whether the ground beef you buy is grass-fed or conventionally raised. Grass-fed ground beef has a lower fat content and is higher in vitamins A, B, and E. Regardless of the cut you choose, you should always cook ground beef to a minimum internal temperature of 160 degrees F to destroy harmful bacteria. Raw or undercooked ground beef can harbor harmful pathogens, such as Salmonella.

Difference Between Ground Sirloin vs Ground Beef: One of the most popular meats to cook with is ground beef. You can use it to make everything from burgers to meatloaf. It’s also affordable and versatile, so it’s a great choice for people who are on a budget. You may have noticed that ground beef can come in many different flavors. This is because each cut of beef has a different flavor and texture. The best type of ground beef to use will depend on the recipe you are cooking. For example, ground sirloin is a leaner version of ground beef that is great for recipes like chili and Bolognese. It can also be used to make a healthier version of ground beef patty recipes. You can even use it as an ingredient in tacos or other foods that require a quick cook time, such as soups and sauces. Ground Sirloin Vs Ground Beef – Which Is Better? If you are looking for a beef alternative that tastes good and is low in fat, ground sirloin may be the right choice for you. Sirloin is the leanest part of the cow, so it contains less fat and calories than traditional ground beef. This makes it a healthier option for those who are trying to cut back on fat and calories. It is also ideal for people who want to increase their protein intake. However, sirloin can be very dry once cooked, so you might not want to use it if your recipe calls for a high-fat content. Regular ground beef is very versatile and can be used in many different recipes. It is also very affordable, which is great for those who are on a budget. The quality of ground beef can vary, so it is important to buy the best. Prime grade ground beef is the highest quality and comes from young cows who are fed a specific diet. It is very juicy and flavorful. Select grade ground beef is lower in quality and is not as juicy. How To Choose Ground Sirloin Vs Ground Beef? There are several different types of ground beef in the meat section of your local grocery store. They all look similar, but they vary in taste and fat content. One of the most common questions is, “what type of ground beef should I buy?” It all comes down to the cut from which the beef was sourced. The four main cuts to consider are ground chuck, ground round, ground sirloin and grass-fed. If you are wondering which cut to choose, it is a good idea to do some research before making your purchase. This will give you a better idea of what to expect from each type of beef and help you make a more informed decision. Sirloin is a leaner part of the cow and has less fat than ground beef, so it’s a healthier option if you are trying to lose weight or are concerned about your health. However, if you love juicy and flavor-packed meat, ground beef is the better choice. Conclusion: Ground sirloin and ground beef are both delicious and versatile meats. However, the best way to decide between the two is to consider your personal preference and your health goals. For example, if you are on a diet and want to reduce your fat intake, sirloin may be the better option. It has less fat and fewer calories than ground beef. On the other hand, if you are not on a diet and enjoy the taste of beef, ground beef may be the better choice. It has more calories, but it is also more juicy and flavorful than ground sirloin. Both ground meats are a great option to use in dishes such as tacos, chili, spaghetti sauce, and Bolognese. They can also be used in burgers, meatloaf, and other recipes that require additional flavors or liquid.

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fattributes · 3 years

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Cottage Pie Meatloaf

#food #recipe #dinner #meatloaf #cottage pie #potatoes #beef #peas #carrots #tomatoes #celery #onions #mashed potatoes #cheese #baking

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msbarrows · 4 years

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I have mentioned before that some times I am easily amused.

This week, it’s cooking that keeps leaving me feeling that way - yes, even more so than watching a volcano erupt in real time, or the strenuous but so far largely futile efforts to dislodge one very large ship from a narrow chokehold in global supply routes.

I made a batch of pizzas a couple days ago. I like to make a bunch at once, cook one for that night, and freeze the remainder to cook-from-frozen for future meals; it makes the 2-3 hours of prep work feel worth it, knowing that there’s at least a couple of future meals where I don’t need to do anything more complex than turn the oven on. I found myself thinking a lot, while I chopped and grated and sliced, about how I almost never use a recipe for pizza dough, so it’s rarely the same crust twice. This week I made it with white flour, milk, oil, two eggs, and the tail end of a bottle of Classico pesto sauce, because that sounded like it would be yummy (it was). Sometimes I use butter instead of oil, or water instead of milk, or just one egg, or none. Add cornmeal for a bit of extra crunch, or do half-wheat-half-white so it’s not such a blood sugar hit (plus I like the taste) and on rare occasion, whole wheat. A cousin of mine taught me to use herbs and the juice from a can of pineapple in the crust; he likes to top it with onion and pineapple and a lot of different meats. My sister taught me how to use a peel and a pizza stone, though I’m currently without either, and to use all kinds of weird and wonderful toppings, like thinly sliced Yukon Gold potatoes brushed with olive oil, or home-smoked chicken, or elk sausage from the farmer’s market, and kalamata olives and good mozzarella from a deli instead of supermarket stuff. Mostly I do a fairly standard sliced sweet peppers, sliced green olives, sauted red and/or white onions, cheap No Name mozzarella, and equally cheap mass-produced pepperoni. It still tastes worlds better than commercial frozen pizza, which is what makes it worth the effort.

Yesterday I took a 1.5lb package of ground meat out of the freezer, figuring I’d make meat loaf. Only it was already past noon, and when I checked it a while later, it was still a completely frozen lump. I could have thawed it in the microwave, but I hate doing that for stuff that needs other stuff mixed into it; the defrosting always leaves some parts already partially cooked. So I put it in the fridge, figuring I’d make something else instead and do meatloaf the next day (today).

Only then, of course, I rediscovered a cured cottage roll I’d taken out of the freezer several days prior, and promptly forgotten about, which still needed to be used up. Well, so that works out, I decided - cook the cottage roll now, and make meat loaf tomorrow. I mostly followed the package directions, which had me putting it in a pot, covering it with water, throwing in a coarsely chopped onion, some peeled garlic cloves, and some peppercorns, though I also went ahead and added a couple bay leaves, a rib of celery cut in chunks, and some mustard seed. I served it with buttered boiled potatoes and a vegetable mix of brocolli, cauliflower, and carrots, with whole grain mustard to spread on the meat.

Afterwards I looked at the pot juices, and wondered... throw that out, or soup? A taste test showed it was delicious and not overly salty, so instead of making meat loaf today, I ended up making pea soup. The broth was put through a sieve, then left in the fridge overnight so I could skim off the congealed fat this morning. Then I combined it with dried green split peas, a can of chick peas, thinly sliced celery, finely chopped onion and sweet red pepper, diced leftover cottage roll, diced potatoes, sliced carrots, and some leftover curried lentils from the freezer, which gave the whole pot a cumin-y fragrance. We had it with home cooked bread (bread machines are awesome, though I still love the process of making bread entirely by hand too). I’ll be freezing the remainder for more future meals.

Tomorrow I’ll make that meat loaf (most of which will also end up in the freezer; between my brother and I, a meatloaf is enough for three meals). And then give thought to what to make on the weekend.

#Food #Cooking #Me Myself and I #I like cooking #Most of the time #Also I love having a chest freezer #Which I spent most of my adult life without #Because it makes future meals so easy #With all the purposeful leftovers I can cram into it

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bigbangarkha · 5 years

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14 Most Healthy Homemade Dog Food Recipes

1. Turkey, Rice and Greens Dog Food

Ingredients:

3 lb. ground turkey

1 Tbsp. olive oil

2 shredded carrots

3 cups chopped spinach

½ cup peas

1 ½ cups rice

1 shredded zucchini

Directions:

Cook the rice according to package directions, as you have to do with a few of the other healthy homemade dog food recipes on this list. Heat the oil in a large pot and brown the turkey. Crumble the cooked turkey, then stir all ingredients together. Cook the food until the spinach is wilted and the mixture is heated through. Cool before serving.

2. Tapioca and Egg Dog Food

Ingredients:

3 whole chicken eggs

Calcium carbonate dosed as directed.

1 Tbsp. chicken fat

2 cups cooked tapioca

Multi-vitamin and mineral tab. dosed as directed.

Directions:

Hard boil the eggs and allow them to cool completely. Add the chicken fat to a skillet and combine all ingredients while heating. Dice the hard boiled eggs, and add them to the pan. Stir until all ingredients are thoroughly combined. Allow to cool completely before serving.

3. Salmon and Broccoli Dog Food

Ingredients:

2 portions salmon with skin

1 head broccoli

3 potatoes

2 carrots

1 squash

2 Tbsp. olive oil

Directions:

Chop your broccoli, squash and carrots and steam until cooked. Shave potatoes and bake in the oven until cooked through. Cook salmon in 1 tbsp. olive oil in a skillet. Once everything is cooked, allow it to cool and mix together well before feeding

4. Beef, Beans and Veggies Dog Food

Ingredients:

2 ½ lbs. ground beef

1 ½ cups rice

1 ½ cups squashed diced

15 oz. drained/rinsed canned kidney beans

½ cup peas

1 ½ cups carrots chopped

Directions:

Add all ingredients and 4 cups of water to a slow cooker. Stir. Cover and cook on low heat for 6 hours, stirring periodically. Turn off the heat and stir. Let cool completely before serving.

5. Meat Muttfins for Dogs

Ingredients:

1lb ground beef

1 ½ cups rice

1 ½ cup rolled oats

8 eggs

2 grated potatoes

2 chopped celery stalks

4 grated carrots

½ cup olive oil

3 cups water

Directions:

Preheat the oven to 400 ˚F and grease 36 muffin cups. Add rice and water to a saucepan and cook according to package directions. Let rice cool completely. Mix together carrots, potatoes, beef, celery, and eggs and stir well. Add the other ingredients and mix. Spoon mixture into muffin cups and cook for 45 minutes or until cooked through. Allow to cool before serving.

WATCH: Grain Free Homemade Dog Food

6. Muttloaf Dog Food Recipe

Ingredients:

1 lb ground beef (lean is best)

½ cup cottage cheese

1 ½ cups rolled oats

2 eggs

1 ½ cups shredded mixed vegetables

Directions:

Preheat the oven to 350˚F. Using your hands, combine all the ingredients together in a large mixing bowl. Grease a loaf pan and gently press the ingredients into the pan. Bake for 40 minutes. Cool then slice before serving.

7. Chicken Cake for Dogs

Ingredients:

2 lb. minced chicken

1 cup rice

1 egg

1 apple

½ cup corn

½ cup peas

½ cup carrots

Directions:

Preheat the oven to 340˚F. Cook the peas, carrots and corn on the stove until tender. Peel the apple and chop. Cook rice according to package directions. Use a potato masher to mash the vegetables. Add the egg to the vegetables WITH shell and mash completely.

Mix the chicken apple together in a clean bowl and combine thoroughly. Add cooked rice to the vegetable mix. Grease cake pan and layer half the chicken mix in the bottom of the pan.

Layer 2/3 of the vegetable mixture over the chicken. Use the leftover chicken to make another layer. Top the “cake” with the leftover vegetable mix. Cook for 35 min or until cooked through. Cool before slicing and serving.

SIMILAR: Best Homemade Dog Food Recipe with Chicken and Rice

8. Salmon Scramble for Dogs

Ingredients:

3 oz. cooked skinless, boneless salmon

2 eggs

½ cup chopped spinach

1 tsp olive oil

Directions:

Heat the olive oil in a skillet. Cook salmon and spinach in the skillet until heated. Break eggs into the skillet and stir while cooking for 2 mins. Mix together, remove from heat and allow to cool before serving.

9. Chicken and Greens Skillet Dog Food

Ingredients:

1 lb. chicken breast sliced.

1 cup quinoa

3 handfuls green beans

3 cups chopped kale

2 zucchinis chopped

Directions:

Cook the quinoa according to package directions then set aside to cool. Add chicken slices to a skillet and cook until browned. Add vegetables to the skillet and stir. Mix in the cooked quinoa. Allow to cool completely before serving. This is one of the simplest healthy homemade dog food recipes to prepare.

10. Turkey Egg Meatloaf for Dogs

Ingredients:

ground turkey

½ cup rolled oats

3 hard-boiled eggs

2 raw eggs

½ cup peas

½ cup chopped carrots

Directions:

Preheat the oven to 350˚F. Combine the carrots, turkey, and peas in a bowl and mix well. Stir in the raw egg and oats and mix with your hands to get a loaf like mixture. Grease a loaf pan and spoon half the ingredients into the pan. Add the hard boiled eggs on the center-line of the pan then cover with remaining ingredients. Cook for 45 minutes or until cooked through. Cool completely before slicing.

11. Chicken and Rice for Tummy Aches

Ingredients:

2lb. ground chicken

2 cups cooked rice

2 eggs

1/3 cup low sodium chicken broth

3 peeled, diced carrots

¼ cup canned butternut squash

1 Tbsp. ground flaxseed

Directions:

Cook chicken thoroughly in a skillet. Drain chicken fat and set aside. Blend eggs in a blender with shell then stir into the chicken. Cook chicken and egg mix until cooked through.

Add 2/3 cup chicken mixture, 2 tbsp. carrots, 1/3 cup rice and 1/3 cup chicken broth to blender and puree. Mix leftover chicken with carrots and rice in a large bowl. Stir in puree until combined thoroughly. Cover a baking sheet with parchment paper and spoon out round portions. Allow to cool completely before serving. Store leftovers in an airtight container in the fridge.

12. Beef and Liver Homemade Dog Food

Ingredients:

8 oz. ground beef

3 oz. finely chopped liver

4 cups rice

2 beaten eggs

2 cups chopped mixed vegetables

9 cups water

¼ cup rolled oats

2 Tbsp. chopped parsley

½ cup milk

3 Tbsp. olive oil

Directions:

Add the water, rice and oats to a large saucepan and bring to boil. Stir in the remaining ingredients and reduce heat to low. Cook 20 mins or until water has absorbed completely. Spread the mixture in a container to cool. Once cool, cut into servings and serve. Store leftovers in an airtight container in the fridge.

SIMILAR: Homemade Ground Beef Dog Food Recipe

13. Healthy Thanksgiving Dinner for Dogs

Ingredients:

½ cup cooked diced white meat turkey (NEVER use deli meats)

½ cup plain mashed potato

2 whole eggs

½ cup steamed vegetables of your choice

Directions:

Heat a small amount of olive oil in a saucepan. Whisk egg into the mashed potatoes. Stir potatoes, veggies, and turkey together to mix. Cook in the pan while stirring until eggs are cooked thoroughly. Cool thoroughly before serving.

14. Homemade Winter Stew for Dogs

Ingredients:

l beef stew meat

1 sweet potato

1 potato

½ cup chopped carrots

½ cup flour

½ cup water

1 Tbsp. olive oil

Directions:

Peel the potatoes and cut into chunks. Bake the potato chunks until firm but tender. Heat the oil in a large skillet and cook beef through. Set cooked beef aside and add the water and flour to the skillet. Stir while heating until you get a gravy. Mix in the rest of your ingredients into your gravy and cook until heated through. Allow to cool before serving.

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coinkino · 3 years

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Rissoles!!

No more dry, tasteless rissoles – these are plump, extra juicy, extra tasty and they have hidden veggies ! I normally make beef Rissoles but you can make these with lamb, pork, chicken or turkey . We can never have excessively many beef mince recipes ! Rissoles are a classical we ’ ll love constantly, along with Spaghetti Bolognese, Tacos, Meatloaf, Beef Hamburgers and cosy Cottage Pie…

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thedisneychef · 1 year

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African Meat Bobotie Recipe Easy – Boma and Tusker House

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cookwithbesa · 4 years

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Vintage Americana Series! Vintage recipe cards and boxes are among many of the things I love collecting and trying. There’s nothing better than a recipe that has outlived the testing and the years of sharing. This one is saved from an old metal box a neighbor of mine was throwing out— recipes that I will begin sharing with you between now and the time I build my blog. I hope you try it, and if you do, please send me a photo! Write. Cook. Love. Besa Kosova PARMESAN MEAT LOAF 1 lb. ground beef 1 egg 1 cup large curd cottage cheese 1/2 c. Quick cook oats 2 t salt Dash of pepper 1/3 C grated Parmesan cheese 1/2 C catsup Mix all ingredients together except cheese. Lightly pack mixture into 8x8x2 in. pan. Bake 40 min. at 450 degrees. Sprinkle cheese over top and bake 20 min. longer. Remove from oven and let stand for 5 min. before cutting in squares. Serves 4 to 6, depending on the appetite. Submitted by Thelma Dorsey #cookwithbesa #writecooklove #besakosova #americana #americanarecipe #sharearecipe #americanrecipe #vintagerecipe #vintagerecipecards #oldrecipe #parmesan #meatloaf https://www.instagram.com/p/CK_5-LIBs6G/?igshid=gejomfnqu32c

#cookwithbesa #writecooklove #besakosova #americana #americanarecipe #sharearecipe #americanrecipe #vintagerecipe #vintagerecipecards #oldrecipe #parmesan #meatloaf

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alishamcs · 4 years

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Day 3/90: Anarchy in DC

Well, today started off smoothly. I got most of my workout done in the morning, but I still need to squeeze in a 15-minute ab routine. It was a busy workday, but that wasn’t the only reason my mind was extra occupied. Today, political extremists stormed the Capitol building on Washington, D.C. I am horrified and deeply saddened by what I’m reading on the news. Something amazing happened in Georgia today, but it is definitely overshadowed by this disgusting display of anarchy, fueled by conspiracy and hate.

The anxiety and knot in my stomach has helped stave off hunger. I wouldn’t recommend it, though.

Breakfast: macronutrient drink; oatmeal with egg whites, banana, blueberries, cinnamon, and Himalayan pink salt. Coffee, too!

Post-workout snack: protein drink

Lunch: marinated chicken; chopped romaine; tomato; edamame; 1/2 an avocado; 2 Tbsp of balsamic vinegar. YES, vinegar, not vinaigrette. I learned that those extra calories are killers. I used high-quality vinegar and it was pretty delicious.

Dinner: turkey meatloaf (recipe from Skinny Taste) and ketchup; black beans with salsa; asparagus; sweet peppers

I probably will have another snack later tonight, likely cottage cheese swirled with sugar-free jam and sprinkled with sunflower seeds. But we’ll see how it goes.

Let’s hope for a better day tomorrow.

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renegadesrpg · 4 years

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Soulmates, Part 8. Interludes. Layla and Sean

Sean: *wraps my arms around you and buries my face in your hair* It's been a rough day. *sighs*

Layla: I'm sorry love. How can I help?

Sean: Just be here. It's just discouraging to be faced with the reality that there are so many among us who are self-serving. Well... *sighs* Sin will take care of that in the end.

Layla: Yes he will and you all will be there to aid him as needed. I'm always here for you. *pulls you close*

Sean: *The love she has for me flows over me like a warm blanket of comfort. Sighing...* It's not like it was unexpected. Adrian and I already pretty much knew who could be trusted, but it's still dam....darned exhausting to be right.

Layla: I can only imagine.

Sean: *heaving another sigh, I put it behind me. Adrian's in the half-world, keeping guard outside of the cottage but he won't pay any attention to what goes on in here unless I sound an alarm. Knowing he's watching my six, I can let it go. Kissing the top of her head, I hold her for a moment before stepping back and looking down at her.*

So how was your day? What did you do?

Layla: I crocheted some owls and just put stuff away since I still had boxed things.

Sean: *raising an eyebrow* Some owls? You can crochet owls? I want a' see 'em.*Laugh as she shows me and picking up the blue one* Hey, these are sorta' awesome. I can't believe you just took some yarn and made something like this. I bet Bryn would like one. Owls kinda play into the whole witchy thing.

Layla: Take them to her. They are hers then. I made something for Sin too. Think he'll like it? His heart is heavy, thought he could use a lift.

Sean: Really? I can give them to her? She'll love 'em. I know a couple of goddesses that these would probably make smile too. I might split up the set. *smiles down at her* It always pays to be on the good side of deities. *setting the blue one down with the others as she brings out the painting. A low whistle escapes me*

Wow... that's beautiful. He'll love it. *tilting my head as I look at it* You know, I bet he'd do a showing for you if you decided you wanted one and had a few of these. Or get his gallery manager to. One of his business interests is a gallery Miami. He's got another in San Francisco, but the Miami one specializes in promoting unknown artists. This is pretty awesome.

Layla: Oh I don't know about that. *bites lip nervously* I started this last week, took me a bit to get the colors just right. Oh and if you know females who would like the owls go ahead and share. I can make more. I like making them. They are easy and cute whether knitted or crocheted.

Sean: *nods* Thank you, baby. I will. Owls are associated with a few of them. Occasional thoughtful gifts like this make them welcome our presence. But the art...if you decide to do it for more than your own enjoyment, Sin would be the one to talk to. Me, I'm just glad our home will be filled with things as beautiful as you are.

Layla: *smiles and blushes* it will be love.

Sean: I'm tired baby. *smiles* Are you hungry? I could call up something to eat?

Layla: A little.

Sean: What do you feel like? I can get it for you

Layla: Something light. A sandwich?

Sean: What do you like on it?

Layla: Mmmm roast beef, mayo, and horseradish mustard (a little), and smoked gouda cheese.

Sean: Now that does sound good. With a thought I materialize the sandwiches on china plates, putting them on the kitchen table. I took them from Katz's Deli in NYC. Only Sin can create things out of thin air. The rest of us just move things from one place to another.* Two roast beefs sandwiches with smoked gouda, mayo and light horseradish mustard. With a side of coleslaw and a bag of chips. *grins* I live to serve my female.

Layla: Mmmm looks almost as scrumptious as you. *takes a big bite of the sandwich* Oh this is yummy!

Sean: *sitting down, I smile at her enthusiasm. Taking a bite of my own sandwich, then set it down. I gotta admit its good, but I'm not really hungry. Sitting back in my chair I watch her eat, pleased I was able to do something for her.*

Layla: Been a long day for you, huh love?

Sean: *smiles tiredly* Yeah it was. Actually, I'm ready to crash. I just like watching you eat.

Layla: *giggles* Come on love....bedtime. *I get up, wipe crumbs off hands, and pull you from seat*

Sean: *willingly I stand and follow her down the hall. Once in the door I demat my clothes down to boxers and fall into bed, pulling her with me.* Come snuggle.

Layla: *I strip and lay down in your arms, snuggling close*

Sean: *naked in my arms, just the way I like her* Night baby. *kisses her gently*

Layla: Goodnight love. Sleep well.

+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

Sean: *Mists into the cottage looking for Layla-mine after a long and difficult day with the reaper corps.*

Layla: Hello my Love

Sean: *smiles a little tiredly, but damn, it’s good to see a friendly face besides Adrian's after the day I've had.* Hey baby. *pulls you onto my lap* How was your day?

Layla: *kisses your temple as I land in your lap* It was good. I started something special and got you a present. You look so tired mo chridhe, would you like me to make you food?

Sean: *leans my head into her kiss and sighs* In a little bit. I'm not really hungry but you should eat sweetheart. But *Tilting my head up and raising my eyebrow* I thought you couldn't cook?

Layla: I've been practicing. I found these recipe guides on that YouTube. I'm not great but I've learned a couple things that were easy.

Sean: You have huh? *Smiles* That wouldn't be because you have a male around would it. *teasing, 'cause, I kind of like that.*

Layla: Well, I kind of like you. Plus, I like learning new stuff. *shrugs my shoulders*

Sean: *reaches up and kisses you gently* I know you do. It's one of the things I love about you. So what have you learned to cook?

Layla: Cheesy French bread pizza and cheesy meatloaf.

Sean: Now you're making my mouth water. *grins, letting the stress channel off of me as I relax with her* Both sound pretty damned good.

Layla: Good cuz I put the meatloaf in the oven 20 minutes ago. *giggles*

Sean: *Tease you* Well aren't you a prescient chosen, knowing I'd be home soon. *laughs* Tell me about your day baby.

Layla: I knitted on a blanket, I read over recipes I want to try and made a grocery list, and I got a delivery. How about you?

Sean: *My smile fades a little as I think about the day* It went. *sighs* We knew we had disloyal reapers and that's why Adrian and I are going through the corps, so I can probe with my empathy while he talks to them. It's just discouraging to have it confirmed so...clearly.

Layla: Ah Love, I'm sorry. It must discourage you all too much though. That is what your enemy hopes for.

Sean: *shakes my head* We already had a pretty good idea of how many and who they were. We've used the recent attack on one of the other lieutenants as a reason to have reapers working in pairs and we've matched them up with people we know are loyal. When the time comes, we've got a plan to neutralize them until the fighting is done. It's just ...*Shaking my head* Sin would never have allowed them into the corps in the first place. He left because he had to, but I don't think he understood the difference having him in charge made. But he does now.

Layla: I'm sad it went down as it did but glad you have answers now. Would you like your present? It might make you feel better.

Sean: A present? *the delight is evident on my face* I don't really ever get presents. What did you do Layla-mine?

Layla: I asked a favor of a Brother. It's small, for boots he said. *I give you the wrapped box and wait for you to open it*

Sean: *ripping away at the wrapping paper like a kid at Christmas, until I get to a polished wooden box. Opening the lid of the box a finely made dagger with a black sheath is revealed. My eyes widen as I take it out of the box. The hilt is an intricate Celtic design and I draw it from the sheath, the razor sharp edge gleams in the light*

Layla... this is beautiful. *holding it to the light, entranced by the workmanship* And it's deadly. *And will be even more so as a reapers weapon once it’s enchanted. Looking at her as I lay the blade back in the box, I lean forward and kiss her* Thank you. I'll carry it always.

Layla: I had him add in some of my blood to the metal. No idea how that works but apparently it was doable. And if you look in the hilt....that's a braided lock of my hair. That way I'm always with you. *leans in and kisses you gently* Ohhh the meatloaf is done. Be right back!

Sean: *continues to examine the blade, touched more than she can possibly understand that she accepts my job so much and loves me enough to make sure a part of her is always with me. She doesn't understand that her blood gives this blade special properties but I do. And I'll have to thank the Brother that did this for her, because I'm pretty sure he knew.*

Layla: Dinners ready Love. *I place two plates full off meatloaf and veggies on the table.*

Sean: *carefully laying the dagger aside, I whistle appreciatively* That looks amazing!

Layla: Hope it tastes good. That's the real test. *chuckles*

Sean: *cuts into the meatloaf and takes a hot, steaming bite as cheese oozes out* Oh, damn baby, this is awesome. You are amazing at everything you do!

Layla: *smiles at the praise and love I hear in his voice* Glad you like it. I'm happy it turned out nummy.

Sean: Baby, *swallowing another bite* I think you should experiment more often. You might not have cooked much but I think you've got a gift. *a little more seriously* You know that reapers don't need to eat or sleep to survive, right? But doing those things is important to us. It keeps our humanity with us. You, whether you’re in my arms at night letting me dream with you, or making things like this that are just amazing, you help me be better. Help me to do my job the way it needs to be done. You make me a better male. And I love you even more for it.

Layla: *His words tattoo themselves on my heart. I smile even as a tear falls* I love you so much. Thank you for loving me and sharing this all with me even though you don't have to.

Sean: *brushing her tear away with my thumb* Don't cry Nalla... *smiles, because yes, I've been learning the old language of your people* You're wrong though. I /do/ have to. You're my heart and soul. Now that I've found you, I need you to survive. If I were to lose you...*shaking my head* I wouldn't live through it. I wouldn't want to.

Layla: Never. You will never lose me. *I grab your face in my hands* We have both been through enough, it will not end. What we have is eternal. That much, I know.

Sean: * Smiles and leans in to catch her lips, placing one hand atop of one of hers* It is. When we win this, I'll find a way for us to be together through eternity. I promise.

Layla: I know you will. Now finish your food then I'll show you the blanket I'm working on.

Sean: *taking another bite and then practically licking the plate* What, a blanket? Knitting? Sure, I want to see it.

Layla: It's not done yet....

Sean: *wipes my hands on my napkin and puts my plate in the sink before touching the blanket* Wow. That's beautiful babe. The design is so intricate. How in the hell do you do that, get all the colors like that?

Layla: I follow the pattern. This one is called Scottish Thistle.

Sean: *smiles softly* I know. I wasn't sure if you picked it for me or just because you liked it. The pattern is so intricate though. This much must have taken you weeks.

Layla: Of course I picked it for you. I like making special things for you. I've been working on it for a couple weeks.

Sean: *cocks an eyebrow...and yes, thanks Sin for passing on that mannerism* Just two weeks? You got all this done in that little time with everything else you do? That's... baby, that's amazing. You do this stuff so well. *smiles* I want this on our bed when we're mated.

Layla: I can have it done by then. And there are 12 hours, at least, where I have time to do many things. I just give myself time limits is all. *smiles*

Sean: *kisses you gently* Anyone ever tell you that you're a very efficient and organized Chosen? *sighs* I'm beat babe. I need to recharge.

Layla: Alright Love. Let's go lay down. *takes your hand and leads you to the bedroom.*

Sean: *closes the door behind us and pulls you to the bed to lay in my arms for the night.*

+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

Sean: How's my female today? I'm sorry I haven't been around babe.

Layla: You are busy, I understand, you don't have to apologize love. I'm feeling, what humans call, blah today.

Sean: *frowns* I'm sorry sweetheart. *slides my arms around you and gives you a soft kiss* How can I make it better?

Layla: Oh I don't know Love. I'm not sure why I feel this way. I started a new drawing and worked more on the blanket but now...blah. Want to see the new drawing?

Sean: I'd love to see them. Maybe it'll help chase the blues away.

Layla: It’s you in wolf form.

Sean: What I'd look like if I could shift? * tilts my head as I look at the drawing.* I see it around the eyes and face shape. *looks back at you* That's kind of amazing that you can do that.

Layla: Well, not necessarily as a shifter. But you said you liked wolves so I drew a wolf that I tried to put your personality in and did the same for me in Cheetah form.

Sean: You did a good job. Aren't pencil sketches a new thing for you?

Layla: Yes. I was doing charcoal but I didn't like the dirt all over my hands and getting everywhere. *laughs* So, I did a pencil one day instead and it was less messy and gave me the control over smaller details like charcoal did.

Sean: *snickers* I can see that. But this is a good medium for you. You like the details in things.

Layla: Yes, I like detail. I like it to mean something when I do it (whatever it may be).

Sean: I get that. Everything a person does has meaning, causes a ripple that the Fates have to consider. Paying attention to the details gives you a little control over that ripple and what they do with it and the choices they offer you.

Layla: *nods* That makes sense.

Sean: For instance, somewhere, some when you created a ripple that caused the Fates to allow us to meet. *smiles* To give you a choice about what to do about it. I'm glad I was your choice.

Layla: *smiles* I'm sure choices Sin and you made brought you to me, in order for me to have the choice. You and I are forever.

Sean: *smiles and kisses you lightly* I'm don't know if the Fates write choices for immortals or if they're a "mortals only" thing, baby. *scrunching up my forehead*. I'll have to ask Sin. He's on good terms with them. *grins* They like him.

Layla: *grins* You've said that before. He must be a wonder with words and deeds. *giggles* He's a good male. *kisses you*

Sean: *Mutters as you reach up for the kiss* That's not all he's a "wonder" with, apparently. *lingers over the kiss before saying more loudly,* Yeah, he was a good man in life and 35,000 years as a reaper hasn't changed it.

Layla: *I reach between your eyes and whip away the wrinkles that formed there.* He is a good male, true but he does not have my love or my heart as you do. Never worry mo chridhe. *I kiss you again*

Sean: *Deepens the kiss momentarily, then pulls back* That's a good thing baby. 'Cause I'd hate to have to punch him. He's my captain and besides, I'm pretty sure he could take me.

Layla: No need to get physical with anyone, well except me. *I grin and wink*

Sean: *grins back* I'm all for getting physical with you Layla-mine just as often as possible. I'm pretty sure I can "take" you.*winks back*.

Layla: *laughs* Very often if I have my way Love. I'm sure you can 'take' me too.

Sean: Baby you can "have your way" with me anytime night or day. Several times.

Layla: Challenge accepted.

#TBC

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044-eu · 4 years

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Typical recipes of Friuli Venezia Giulia

Polenta is undoubtedly the fundamental recipe of this region. Recipes are diversified according to the territory. You go from the mountain to the hill to the sea. So for the mountain they prefer game, always with polenta. Going down you go from FRICO to I CJARSONS and pork shin to beer. Going down to the sea we find the Trieste scallops, the Trieste gulash and the famous clamp of Trieste. However it is a simple and popular cuisine.

Gratin scallops

these are a great starter from Trieste. It is often cooked for Christmas Eve dinner or New Year's Eve dinner. Needed for gratin scallops 8 scallops two tablespoons of fresh tomato sauce 30 grams of grated cheese like Parmesan cheese or grits a teaspoon of chopped parsley breadcrumbs, olive oil, salt and pepper just enough Preparation of gratin scallops Wash the scallops thoroughly and with a small knife open them. Just keep the concave part of the shell and wash it again under running water to eliminate any sand residue. In a bowl mix together the cheese, parsley and breadcrumbs, adjusting salt and pepper. Put the scallops in a baking dish and on top of each one a teaspoon of compote that you have prepared before. Above again a teaspoon of tomato sauce and a drizzle of olive oil. Place in the oven already hot at 200 degrees for 5 or 6 minutes. Serve very hot.

FRICO, CRICO

It is a kind of omelette with potatoes, but in Friuli it is understood in many ways. Melted cheese is the basis of this dish, but in some places it is enriched with eggs, but also with vegetables. Necessary for FRICO 300 grams of potatoes 300 grams of Montasio cheese half fresh and half seasoned 40 grams of butter 1 small white onion salt and pepper just enough Preparing fRICO First boil the potatoes in plenty of salted water. In a pan with butter, let the finely chopped onion wither. When cooked add the potatoes that go slowly crushed in the pan itself. Cook for about ten minutes. Slowly add the cheese, which has been cut into small cubes and melt slowly. In a baking tin put the mixture and bake in a pre-heat oven at 180 degrees for 20 - 25 minutes. Serve very hot.

CJARSONS, C

This is a truly DOC first course. These are stuffed dumplings whose content changes depending on the area where it is cooked, but also from the chef's flair. Required for CJARSONS For the pasta 450 grams of flour water and salt just enough For the filling 250 grams of spinach already boiled and squeezed 3 tbsp chopped parsley 2 eggs 20 grams of sugar 3 slices rye bread 50 grams of grated maize 40 grams of dark chocolate 100 grams of cottage cheese 30 grams of raisins 40 grams of finely chopped candied cedar cinnamon powder For the dressing 70 grams of melted butter grated cheese just enough grated smoked ricotta just enough Preparing CJARSONS Knead the flour with water and a pinch of sugar on a flat, until it becomes a firm and compact dough. Put the dough in a cool place covered by a cloth for about half an hour. Prepare the filling in the meantime. In a large bowl put the chopped spinach and parsley, add the ricotta and gradually all the other ingredients and working with a wooden spoon get a soft and smooth mixture. Now flatten the dough with a rolling pin until you get a rather thin pastry. Cut out discs about 4 centimeters in diameter, at the center of which place a filling spoon, fold the disc and weld the edges. Now cook the CJARSONS in plenty of salted water and arrange them in a layered soup alternating the layer with the smoked ricotta and butter. At will at the last add a sprinkling of grated cheese. Serve very hot.

JOTA Friulana

Typical Friulana soup that you eat very well in the long winter usually very cold of Friuli. Needed for JOTA Friulana 250 grams of beans 250 grams of sauerkraut 60 grams of pork belly 3 tbsp flour 150 grams of pork leg in small pieces 1 onion 50 grams of lard 1 garlic clove 1 bunch of sage and parsley salt and olive oil just enough Preparing the JOTA Friulana If using dried beans, soak the beans the night before. When using the beans, cook them in unsalted water for at least an hour and a half. Prepare a sauté with the chopped lard, onion and garlic finely chopped and the bunch of sage and parsley also chopped. In a bowl cook the tablespoons of flour with a couple of tablespoons of olive oil. Add the pieces of pork leg, flour in to the oil and simmer for about 30 minutes. Apart from diced bacon, brown it with a couple of tablespoons of olive oil, add the sauerkraut into small pieces and season for two, three minutes. Add the sauerkraut to the pork leg and serve very hot.

Polenta messed up (PASTIZZADA)

Necessary for the pasty polenta 600 grams of yellow flour 1 litre whole milk coarse salt and water just enough for the mess 500 grams of fresh sausage 200 grams of sweet ham 30 grams of sugar 130 grams of chicken livers 120 grams of butter 140 grams of grated cheese (grain or parmesan) a pinch of cinnamon Preparing the pasty polenta In a couple of copper pour a liter of milk and a liter of water with a pinch of coarse salt. Bring to a boil. Gradually add the yellow flour by working with the stick until cooked through. Turn the polenta over a chopping board, cool it and cut it into slices. Let's get ready for the mess now. In a frying pan fry the chopped livers in butter, along with the sausage and sweet ham, finely chopped. Sprinkle a tin and coat the bottom and sides with the polenta slices. Put a portion of the pan on top, sprinkle with grated cheese, sugar and cinnamon and make another layer of polenta. Continue until you finish the ingredients. Place in the oven already hot at 180 degrees until the surface is golden brown. Let's move on to the second plates.

GULASCH Triestino

The origin of this dish is not Italian but Hungarian, in the one cooked in Trieste however, unlike the original is not cooked with potatoes. Necessary for the TRIESTE GULASH 1200 grams of veal (also mixed with pork and beef) 100 grams of lard 1 teaspoon hot chilli 600 grams of onions 50 grams of butter a glass of white wine meat or nut broth and olive oil just enough For the dressing two tablespoons of olive oil 20 grams of butter 1 celery rib, finely chopped 2 tbsp parsley 5 juniper berries a bay leaf 1 teaspoon chopped rosemary 10 grams of flour a pinch of curry salt, pepper and meat broth just enough Preparation of the Trieste GULASH In a rather large pan melt 3 quarters of the butter together with the oil and the beaten lard. When dissolved, combine the chopped onions and dry out. Add the meat, season for two minutes, then add the melted hot chilli in the white wine, the meat stock and simmer for about 45 minutes adding broth if necessary. Put the remaining butter together with a couple of tablespoons of olive oil in a pan and fry the celery, parsley, bay leaf, juniper berries, chopped rosemary and curry. Adjust salt and pepper, add the flour and a little meat broth and boil for about half an hour adding broth if necessary. This mixture is combined with the meat and simmered for another hour. Serve very hot.

Trieste meatloaf

Necessary for Trieste meatloaf 1 kilograms of veal, pork and beef in equal parts. 4 eggs 100 grams of stale bread 40 grams of butter 70 grams of dark cheese salt, pepper and olive oil as required Preparation of meatloaf with trieste Pass the various pieces of meat to the meat grinder, add the stale bread and eggs. Adjust salt and pepper and form the classic meatloaf. Put it in a saucepan together with the olive oil and butter and cook for about 30 minutes with the lid. At this point cover the meatloaf of melted dark cheese and let it cook with the lid until the cheese melts. Serve the meatloaf in slices. Let's move on to the sweets

Apple Strudel

Necessary for apple strudel kg 1,500 apples 230 grams of flour 100 grams butter 1 egg 160 grams of sugar 100 grams of raisins 2 teaspoons baking powder the grated zest of a lemon salt as needed Preparation of apple strudel Prepare a dough with flour, melted butter, beaten egg and a little water. Form a ball and let it rest covered with a cloth. In the meantime, let's get the stuffing ready. After peeling, thinly slice the apples. Add the sugar, raisins, grated zest of a lemon and cinnamon. Now roll out the dough into a rather thin pastry, put the filling on one half of the pastry and roll the pastry with the filling, welding the edges. Bake in an already hot oven at 220 degrees for 30 minutes in a buttered baking pan. And now a dessert typical of the Goritian tradition

THE GUBANA

Necessary for GUBANA For the pasta 600 grams of flour 130 grams of butter already softened 600 grams of sugar a small glass of rhum or brandy the zest of a grated lemon 6 eggs a sachet of baking powder milk and salt just enough For the filling 100 grams of almonds 100 grams of pine nuts 200 grams of walnut kernels 100 grams of raisins soaked in brandy 100 grams of candied, finely chopped Preparing for GUBANA First prepare the yeast. Then put two or three tablespoons of flour with the baking powder sachet and knead with a little milk. Let stand covered by a cloth for at least half an hour. Beat the eggs, leaving the egg white that will serve for the finishing of the cake. Beat the eggs with sugar possibly with an electric beater to make it whip very well. At this point add the already softened butter, a pinch of salt, the rhum or brandy, the lemon zest and slowly the flour. This dough should be raised at least a couple of hours. In the meantime, we prepare the filling by kneading all the finely chopped ingredients. Now roll out the dough to get a not very fine pastry on which the filling will be put and the cake at this point is closed by rolling it like a snail. Pass over the beaten egg white. Put it on a sheet of baking paper and put in a warm oven to rise about twenty minutes. Remove from the oven, bring the temperature to 200 degrees and bake for about 40-45 minutes. Read the full article

#cakes #cook #English #friuli #fruits #italy #kitchen #meat #recipes #rice #vegetables

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fitnesshealthyoga-blog · 6 years

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New Post has been published on https://fitnesshealthyoga.com/12-delicious-foods-you-didnt-know-were-healthy/

12 Delicious Foods You Didn't Know Were Healthy

During National Nutrition Month, you might be inundated with advice on diets, health foods and food fads. Celery juice, the keto diet, Whole30…it’s impossible to keep up! It can be hard to stay on track and above the dietary fray, which is why we are rounding up our favorite meals that are easy, approachable and tasty, too! No fuss, no trips to specialty stores necessary–these recipes will make your health journey easy, not harder!

When you’re making healthy happen, it can be hard to pass on foods you would typically indulge in, but the truth is, you don’t have to. Whether you’re looking to lose weight, maintain your current weight, or simply add more nutritional value to your diet, these so called “guilty foods” can be made healthy. It just requires thinking outside the box and inside your kitchen!

Eating meatloaf doesn’t have to be a mystery. Substitute ground turkey for a leaner fat profile, and quinoa to pump up the protein, and you’ll feel truly comfortable consuming this comfort food.

If you haven’t heard, Chipotle released their guac recipe! Woo! Season packets or premade containers can’t compete with the simplicity of this spread made from scratch. Just combine mashed avocados with diced tomatoes, red onion, cilantro, and lime for a fresh dose of healthy fats!

3. Egg Casseroles

We’re no longer too concerned about cholesterol when it comes to eggs. So grab a carton and cook them any way you like. We recommend these tasty crustless-quiches or a veggie filled egg bake.

Foods with more vibrant colors like sweet potatoes have more nutritional value than traditional white potatoes. When baking potatoes, stick to the ones that add color to your plate. Top with diced veggies, salsa, and plain greek yogurt to replace sour cream!

5. Rice

Consider utilizing wild rice in dishes that would normally call for white or brown rice like stir fries, soups, or salad recipes. Wild rice, like quinoa, is slightly higher in protein, giving it a nutritional advantage to white or brown rice. Plus, it’s an excellent source of fiber!

Homemade whole wheat pizza crust can be as easy as 4-5 ingredients—water, yeast, salt, whole wheat flour, and sometimes a bit of sweetener. I bet you can even have it made and in the oven before the delivery man arrives.

With thinly-sliced zucchini or eggplant as noodles, you can turn this dish into a low-carb meal, just like that! Swap out ricotta for cottage cheese for a lower-fat option!

Opt for lean sources of protein when indulging in a burger. Ground turkey or bison make for great burger patties. You can even go bun free as a low carb-paleo route, if you feel so inclined.

Paleo recipes know what’s up when it comes to pancakes. Almond and coconut flours add nutritional value while also staying gluten-free. Devoid of any added refined sugar so all you have to do is add your naturally sweet maple syrup. Not digging the paleo option? Try our 3-Ingredient Banana Pancakes, instead!

Who’s to say cookies can’t be healthy? You just got to know what to look for. I personally look for recipes with sugar coming from natural sources like bananas, honey, or maple syrup. Whole wheat flour and oats are other good ingredients for fiber filled cookies. What’s better than a cookie for dessert? A cookie for breakfast! Don’t miss our delicious Apple Butter Oatmeal Breakfast Cookie recipe that you are sure to love.

Are you sweet? Or savory? Plain Greek yogurt is the ultimate substitution for ranch, sour cream, or cream cheese-based dips. Try this Greek yogurt-based spinach and artichoke dip or this healthy and sweet dip for fruit!

12. Grilled Cheese

Simply, easy and crowd-pleasing—grilled cheese is a weeknight win. For picky eaters, use white bread (likely with the crust cut off and buttered), 1-2 slices of cheese. For the more adventurous, use whole wheat bread, aged cheddar or gouda and a bit of jam for sweetness! Your opportunities are endless. Cooking Light has us covered with some amazingly light grown up grilled cheeses.

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#current health news usa #health news usa #healthcare news usa #Fitness Training

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