Healthy Meals Club

Find The Best Smoothie Recipes For Your Wedding

2016-12-13T17:17:00.003-08:00

Smoothie Recipes For Wedding

Best Smoothie Recipes For Your Wedding

Sometimes all it takes is a little kick start in the morning to give your day a fresh start. With these delicious smoothie recipes, you’ll have enough energy to be running around from work to dress fittings to meeting your vendors.

Recipes For Wedding

Labels:

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Infused Waters - Fruit & Herb Infused Water Recipes

2016-12-13T16:34:00.000-08:00

Fruit & Herb Infused Water Recipes

Fruit & Herb Infused Water Recipes

Simple, delicious recipes in basic containers that make drinking water interesting again! We sort recipes by ingredients and give you nutritional tips and recipe advice. Put down that soda and join us!

infused water recipes

Labels :

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Linguine with Broccoli and Crispy Bread Crumbs

2016-12-06T16:48:00.004-08:00

Linguine with Broccoli and Crispy Bread Crumbs

Makes: 4 Servings
Calories per serving: 401
Fat per serving: 14.5g

Ingredients

8 ounces dry linguine
3 tablespoons extra virgin olive oil
½ cup panko bread crumbs
2 garlic cloves, minced
zest of 2 lemons
2 tablespoons finely chopped parsley
salt and pepper
1 head broccoli, chopped into florets
½ cup freshly grated Parmesan cheese
2 tablespoons finely chopped fresh basil

Instructions

In a large pot of salted water, boil the pasta according to package directions.
In a large nonstick skillet, heat 1 tablespoon of the olive oil over medium heat, add the breadcrumbs and garlic and cook, stirring constantly, until the breadcrumbs are golden and crisp, 2 to 3 minutes. Transfer to a bowl and stir in half of the lemon zest, 2 tablespoons of the parsley, and a pinch of salt and pepper.
In the last 2 minutes of boiling the pasta, use a ladle or a heat-proof measuring cup to scoop out ½ cup of the cooking liquid and set it aside. Add the broccoli to the pot with the pasta and let it boil until bright green and just tender, 2 minutes. Drain the pasta and broccoli and transfer to a large bowl. Drizzle with the remaining 2 tablespoons of olive oil and toss to coat. Add the reserved cooking liquid and the remaining lemon zest and stir. Add the Parmesan cheese and the basil. Divide the pasta among 4 bowls and top evenly with the breadcrumbs. Serve immediately.

Linguine with Broccoli and Crispy Bread Crumbs

Nutrition Information & Notes:
Nutrition Information for 1 Serving: Calories 401, Total Fat 14.5g, Sat Fat 3.3g, Carb 56.3g, Fiber 5.3g, Sugars 1.8g, Protein 14.4g

Labels:
Linguine with Broccoli and Crispy Bread Crumbs, Spaghetti With Broccoli Rabe, Toasted Garlic and Bread, Elbow Macaroni with Crispy Breadcrumbs and Broccoli, Spaghetti with Fresh Breadcrumbs, Garlic, and Extra-Virgin, Orecchiette with Broccoli Rabe, Bacon, and Bread Crumbs, Linguine with Broccoli and Crispy Bread Crumbs, Pasta with Broccoli, Crispy Prosciutto, and Toasted, panko bread crumbs, panko, breadcrumbs, panko crumbs, crumbs, italian bread crumbs, japanese bread crumbs, progresso bread crumbs, хлебопечь, seasoned bread crumbs, panko recipes, panko bread crumbs recipe, whole wheat bread crumbs, italian seasoned bread crumbs, panko bread, whole wheat panko, dry bread crumbs, bread crumb, recipes for broccoli, bread crumbs recipe, bread crumbs panko, where to buy panko bread crumbs, italian style bread crumbs, bread crumb recipe, still life with bread crumbs, japanese panko breadcrumbs, panko breading, where to buy bread crumbs, crispy parmesan chicken, progresso italian bread crumbs

Roasted Partridge with Peverada

2016-12-03T17:46:00.001-08:00

Roasted Partridge with Peverada

Ingredients

1 (3 to 3 1/2 pound) partridge
1 sprig thyme
1/2 lemon
2 tablespoons extra-virgin olive oil, plus 4 tablespoons
1 medium red onion, finely chopped
2 cloves garlic, thinly sliced
1 link Italian Luganica sausage, skinned and crumbled
4 sage leaves
1/4 pound chicken livers, plus liver and giblets from the partridge
2 tablespoons sugar
1/2 teaspoon cinnamon
1 orange, zested and juiced
2 tablespoons red wine vinegar
1/2 teaspoon hot chile flakes
2 tablespoons freshly ground black pepper
2 bunches Italian parsley, finely chopped to yield 1/2 cup

Directions

Preheat oven to 450 degrees F.
Rinse the partridge and pat dry. Remove liver and giblets and set aside. Place sprig of thyme and 1/2 lemon in cavity of bird, rub bird with 2 tablespoons olive oil, season inside and out with salt and pepper and place on roasting rack in roasting pan in oven. Cook for 50 minutes or until juices run clear when a knife is inserted at the thigh joint.
Heat the remaining olive oil in a 12 to 14-inch saute pan over medium heat. Add the onion, garlic, and sausage and cook until soft but not brown. Add 2 tablespoons water, if it starts to brown. Add the sage, giblets, liver, and chicken liver and continue cooking slowly for 8 to 10 minutes or until everything is soft and gray. Add the orange zest and juice, cinnamon, sugar, vinegar, chile flakes, and black pepper and simmer 5 more minutes, mashing with a potato masher to form a fine paste. Remove the guinea hen when cooked, let rest 5 minutes, carve and bring to table. Place peverada in a bowl and serve on the side. Garnish with parsley.

Labels

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Sausage Cornbread Stuffing recipe

2016-12-03T17:08:00.000-08:00

Sausage Cornbread Stuffing recipe

Prep Time:20 minutes
Cook Time:45 minutes

Ingredients

1 pkg. Jimmy Dean® Premium Pork Roll Sausage (Sage or Regular)
2 cups chopped celery
1 cup finely chopped onion
4 cups coarsely crumbled cornbread, toasted
¼ cup chopped fresh parsley
1 teaspoon poultry seasoning
1 cup chicken broth
1 egg, lightly beaten
½ cup chopped pecans (optional)

Directions

Preheat oven to 325°F. Cook sausage, celery and onion in large skillet over MEDIUM-HIGH heat 8-10 minutes or until sausage is thoroughly cooked, stirring frequently; drain. Spoon into large bowl.
Add cornbread, parsley and seasoning; mix lightly. Add broth and egg; mix just until blended. Stir in pecans, if desired.
Spoon into lightly greased 2-quart casserole or soufflé dish; cover.
Bake 45 minutes or until thoroughly heated, uncovering after 35 minutes.

Cook’s Tips:

For the 4 cups crumbled cornbread needed to prepare this recipe, bake 1 pkg. (8.5 ounces) corn muffin mix according to the package directions for the pan of cornbread. Cool, then coarsely crumble. To toast the crumbled cornbread, preheat oven to 400°F. Spread the cornbread onto bottom of large shallow baking pan. Bake 10 minutes or until lightly browned, stirring after 5 minutes.)

Yield : 8 servings (1 cup each)

Labels :
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Petite Lasagnas - Easy mini lasagna cups Recipe

2016-12-02T13:12:00.000-08:00

Easy mini lasagna Recipe

Petite Lasagnas - mini lasagnas

These mini lasagnas aren't just adorable, they're perfectly portioned! 181 calories and half the hassle of the full-pan version. Serve yourself two for dinner alongside a big salad or bring a dozen to your next party for a delicious crowd-pleasing appetizer.

Ingredients

12 ounces ground turkey breast
¼ teaspoon salt
¼ teaspoon pepper
1 cup chopped onion
½ cup chopped mushrooms
1 15-ounce can crushed tomatoes, or tomato sauce
2 garlic cloves, minced
3 teaspoons dried oregano
½ teaspoon dried basil
1 ½ cups part-skim ricotta cheese
24 small square wonton wrappers (find them in the refrigerated section of the produce dept)
1 ½ cups shredded mozzarella cheese

Instructions

Preheat oven to 375ºF. Spray a large nonstick skillet with cooking spray and set it over medium heat. Add the ground turkey, onions, mushrooms, salt, and pepper, and cook, crumbling the turkey with a wooden spoon as you go, until the turkey is browned, about 8 minutes. Add the garlic and cook, stirring constantly, until fragrant, 30 seconds.
Add the crushed tomatoes and 2 teaspoons of the oregano. Bring the pan to a simmer. Reduce the heat to low and simmer for 10 minutes. Remove from heat and set aside.
In a large bowl, combine the ricotta with the remaining teaspoon of oregano, and the basil. Stir to mix well.
Spray a standard-size muffin tin with cooking spray and place 1 wonton wrapper in each of the 12 cups, pressing firmly in the bottom of the cup and up the sides. Using half of the ricotta mixture, divide it among the 12 muffin cups. Next, using half of the turkey tomato sauce, spoon it evenly over each of the ricotta filled cups. Sprinkle with 2 teaspoons of the mozzarella. Gently press another wonton wrapper on top of the mozzarella layer. Repeat the layering process, finishing with mozzarella cheese. Bake until the wonton edges are crispy and the cheese has melted, 10 to 12 minutes.
Let the cups cool, remove them from the pan, and serve!

Easy mini lasagna Recipe

Nutrition Information & Notes:

Nutrition Information for 1 petite lasagna: Calories 181, Fat 8g, Carb 14g, Fiber 1 g, Sugars 2g, Protein 14g

Labels:
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Spinach Enchiladas Recipe

2016-12-02T10:26:00.002-08:00

Spinach Enchiladas Recipe

If you like spinach and Mexican food, you'll love these easy vegetarian enchiladas made with ricotta cheese and spinach.

Ingredients

1 tablespoon butter
1/2 cup sliced green onions
2 cloves garlic, minced
1 (10 ounce) package frozen chopped spinach , thawed, drained and squeezed dry
1 cup ricotta cheese
1/2 cup sour cream
2 cups shredded Monterey Jack cheese
10 (6 inch) corn tortillas
1 (19 ounce) can enchilada sauce

Directions

Prep 20 min / Cook 20 min / Ready In 40 min

Preheat the oven to 375 degrees F (190 degrees C).
Melt butter in a saucepan over medium heat. Add garlic and onion; cook for a few minutes until fragrant, but not brown. Stir in spinach, and cook for about 5 more minutes. Remove from the heat, and mix in ricotta cheese, sour cream, and 1 cup of Monterey Jack cheese.
In a skillet over medium heat, warm tortillas one at a time until flexible, about 15 seconds. Spoon about 1/4 cup of the spinach mixture onto the center of each tortilla. Roll up, and place seam side down in a 9x13 inch baking dish. Pour enchilada sauce over the top, and sprinkle with the remaining cup of Monterey Jack.
Bake for 15 to 20 minutes in the preheated oven, until sauce is bubbling and cheese is lightly browned at the edges.

Labels
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Slow Cooker Chicken Fajita Chili

2016-11-19T10:16:00.004-08:00

Slow Cooker Chicken Fajita Chili

Prep time: 10 minutes
Cook time:6-8 hours on low or 4-6 hours on high
Yield: 8 servings
Serving size: 1¼ cups

Ingredients

1 red bell pepper, diced
1 green bell pepper, diced
1 yellow bell pepper, diced
1 onion, diced
1 (15-ounce) can reduced-sodium black beans, drained and rinsed
1 (15-ounce) can reduced-sodium pinto beans, drained and rinsed
1 (10-ounce) package frozen yellow corn
1 (14.5-ounce) can reduced-sodium crushed tomatoes
2 cups low-sodium chicken broth
1 (4-ounce) can chopped green chilies
2 tablespoons cumin
2 tablespoons chili powder
2 teaspoons dried oregano
1 tablespoon onion powder
1 tablespoon garlic powder
¼ teaspoon red chili flakes
1½ pounds boneless, skinless chicken breasts (about 3)
juice of 1 lime (about 2 tablespoons)
2 tablespoons fresh chopped cilantro

Optional:

light sour cream

shredded reduced-fat mild cheddar cheese

Instructions

Combine all of the ingredients except the lime juice and cilantro in the slow cooker, placing the chicken on top. Cook on low for 6-8 hours, or high for 4-6 hours.
In the last 30 minutes of cooking, remove and shred the chicken. Return it to the slow cooker with the lime juice and cilantro, and stir to combine.
Cook for an additional 30 minutes.
Serve with optional toppings as desired.

Labels

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Vegan Sweet Potato Casserole with Maple Pecan Topping

2016-11-16T13:14:00.000-08:00

Vegan Sweet Potato Casserole with Maple Pecan Topping

This Skinny Sweet Potato Casserole with Maple Pecan Topping is a vegan, light and healthy twist to traditional sweet potato casserole. All the comfort food, less than half the calories!

Ingredients

Maple Pecan Topping
3 tablespoon maple syrup
6 tablespoons almond flour
1 1/2 tablespoon melted vegan butter
3/4 cup pecans, coarsely chopped
Sweet Potato Casserole
3.3 pounds sweet potato, peeled and cut into 1 inch cubes
3 tablespoons brown sugar
3 tablespoons maple syrup
1/4 cup unsweetened almond milk
6 tablespoons coconut oil or olive oil
6 tablespoons vegan butter, room temperature
1 teaspoon cinnamon
1/2 teaspoon salt

Instructions

Maple Pecan Topping

While sweet potato is boiling or right before, mix all the ingredients for the maple pecan topping together and set aside until needed.

Casserole

Preheat oven to 350 degrees Fahrenheit and prepare a casserole dish. Set aside.
In a 4 QT pot of boiling water, boil the sweet potato for 20 minutes until fork soft.
When the sweet potato is finished boiling, drain and mash. Add the rest of the ingredients and using the potato masher, mix all the ingredients together until they are incorporated, about 2 minutes of mashing.
Spoon sweet potato mix into the casserole dish and top with the Maple Pecan topping.
Bake for 30 minutes (check that nuts don't burn - if they are browning too quickly cover with foil) then remove from oven. Allow to cool for 10 minutes and then serve.

Notes

This recipe is vegan and gluten free.

You can show almond flour or coconut flour if you desire.

HOW TO STORE
You can store this casserole in the fridge covered for up to a week. You could either use a casserole dish with a fitted cover, or cover the casserole with foil, or transfer to an airtight tupperware container.

Labels

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Copycat Panera Chicken and Wild Rice Soup Recipe

2016-10-27T14:21:00.002-07:00

Copycat Panera Chicken and Wild Rice Soup Recipe

Copycat Panera Chicken and Wild Rice Soup Recipe – The best soup ever! It’s creamy, flavorful, and filling. Made with easy pantry ingredients. Can be made in the crockpot or a soup pot, so easy either way!

INGREDIENTS

½ cup finely diced carrots
½ cup finely diced celery
1 medium onion finely diced
1 teaspoon olive oil
3 garlic cloves, minced
32 ounces chicken stock
2 cups water
2 cups milk, divided
½ teaspoon pepper
½ teaspoon dried oregano
1 bay leaf
2 large chicken breasts, cooked and shredded or finely diced
½ cup all-purpose flour
4.3-ounce box of Rice a Roni Long Grain and Wild Rice + seasoning packet
salt and pepper, to taste
scallions, to garnish

INSTRUCTIONS

Place the carrots, celery, onion, and olive oil in a 6-quart Dutch oven to the soup pot. Allow the carrots, celery, and onion simmer over medium heat for 10 minutes or until the onions are translucent.
Add the garlic cloves, chicken stock, water, and 1 cup of milk to the mixture and mix.
Add the pepper, dried oregano, bay leaf, and chicken. Mix until combined. Allow the soup to simmer over medium heat for 15 minutes.
Whisk together the other 1 cup of milk with the ½ cup flour until smooth. Place into the soup mixture and whisk until combined.
Place the long grain and wild rice and the seasoning packet into the soup and mix until combined. Allow the soup to simmer for 20 minutes or until the rice is tender. Add salt and pepper to taste.
Serve and garnish with fresh scallions.

Labels :

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Rotisserie Chicken Coconut Curry Soup

2016-10-20T11:59:00.001-07:00

Rotisserie Chicken Coconut Curry Soup

There are times when only classic chicken noodle soup will do, and then there are other times when you crave chicken noodle soup 2.0 — this is for the latter. It takes the elements of the traditional soup, but spices it up with Thai flavors, all while keeping it simple enough to throw together on a busy weeknight.

A Spicy, Creamy Twist on Chicken Noodle Soup

A few basic Thai pantry staples make this soup a refreshing change of pace from the usual weeknight meal. Red curry paste — rich with lemongrass, red chiles, garlic, shallot, and more — packs a wallop of flavor in just a couple of spoonfuls, while fresh ginger boosts the pungency of the soup and coconut milk adds nutty creaminess. Rice noodles and shredded rotisserie chicken lend substance to the bowl that's then finished with a bright sprinkling of fresh cilantro, red onion, and lime juice.

Rotisserie Chicken Coconut Curry Soup

Serves 6 to 8
1 tablespoon olive oil
1 tablespoon finely grated peeled fresh ginger (about a 1-inch piece of ginger)
2 cloves garlic, minced
2 tablespoons Thai red curry paste
6 cups (48 ounces) low-sodium chicken broth
1 (13- to 14-ounce) can full-fat coconut milk
6 cups thinly sliced lacinato or Tuscan kale leaves (from 1 large bunch)
Kosher salt
1 (8-ounce) package vermicelli rice noodles
1 (2-pound) plain rotisserie chicken, meat shredded (about 4 1/2 cups)
Chopped fresh cilantro, thinly sliced red onion, and lime wedges, for serving

In a 5-quart or larger Dutch oven, heat the oil over medium heat until shimmering. Add the garlic and ginger and sauté until fragrant, about 1 minute. Stir in the curry paste and sauté for 2 minutes.

Add the chicken broth, coconut milk, and kale. Stir to combine, bring to a simmer, and cook, uncovered, until the kale is wilted, 3 to 5 minutes. Season with salt to taste.

Add the noodles and continue to simmer until the noodles are al dente, about 3 minutes or according to package instructions.

Divide the soup among bowls and top each bowl with about 1/2 cup shredded chicken. Garnish with the cilantro, onion slices, and a big squeeze of lime juice.

Recipe Notes
Storage: Leftovers can be stored in an airtight container and refrigerated for up to 5 days.
Freezing: Because it contains coconut milk, which can separate when defrosted, and thin rice noodles, which can become mushy when reheated, this soup doesn't freeze well. If you do want to freeze it, hold back both the coconut milk and noodles and add them directly to the reheated soup. If done this way, the soup will freeze well for up to 3 months.

Labels:

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Parmesan and Garlic Roasted Potatoes Recipe

2016-10-17T10:28:00.000-07:00

Parmesan and Garlic Roasted Potatoes Recipe

These Parmesan and Garlic Roasted Potatoes are so easy to make and a great side dish with so many things!

Parmesan and Garlic Roasted Potatoes

6 medium potatoes
2 Tablespoons olive oil
1/4 cup parmesan cheese
2 teaspoons garlic powder
1 1/2 teaspoons dried parsley
1 teaspoon salt
1/2 teaspoon pepper

Preheat oven to 375 degrees. Grease a baking pan or cookie sheet.

Cut potatoes in half lengthwise, then slice into 1/2 inch pieces. Place potatoes in a large bowl. Add all other ingredients and mix well until all potatoes are coated. Place on baking pan and cook for 30-40 minutes, Stir potatoes after 15 minutes.

Labels :

Roasting (Culinary Technique), Recipe (Website Category), Potato (Food), garlic, roasted potatoes recipe, garlic roasted potatoes, side dish, parmesan, parmesan potatoes, parmesan garlic potatoes, howjendoesit, How Jen Does It, food, recipe, recipes, Cooking, Kitchen, easy, simple, easy side dish, Parmigiano-Reggiano (Cheese), simple side dish

Slow Cooker Sunday: Parmesan Honey Pork Roast

2016-10-17T10:22:00.000-07:00

Parmesan Honey Pork Roast

Slow Cooker Sunday: Parmesan Honey Pork Roast

It’s hard to make slow-cooked food look pretty . . . and this pork seriously fell apart when I tried to take it out of the slow cooker!So don’t judge this by it’s picture . . . I promise that this recipe is delicious! My husband even said that this is one of his favorite Sunday dinners.

Prep Time : 10 min
Cook Time : 6 hr

Ingredients
1 (2-3 pound) boneless pork roast
2/3 cup grated Parmesan cheese
1/2 cup honey
3 Tbsp soy sauce
2 Tbsp dried basil
2 Tbsp minced garlic
2 Tbsp olive oil
1/2 tsp salt
2 Tbsp cornstarch
1/4 cup cold water

Instructions
Spray slow cooker with non-stick cooking spray. Place roast in slow cooker. In a small bowl, combine the cheese, honey, soy sauce, basil, garlic, oil and salt; pour over pork. Cover and cook on low for 6-7 hours or until a meat thermometer reads 160°.
Remove meat to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice roast; serve with gravy (I also made mashed potatoes and the gravy was delicious on them!).

Labels :
Slow Cooker (Culinary Tool), Pork (Ingredient), Cooking, Food, crock pot, Sunday, pork roast, pork loin, Roasting (Culinary Technique), Kitchen, Parmesan, honey, gravy, tender, dinner, meal, supper, delicous, sauce, Slow Cooker Main Dish

High protein Veggie, Black Bean and Corn Quesadilla

2016-10-17T10:00:00.004-07:00

BLACK BEAN & CORN QUESADILLA

High protein Veggie, Black Bean and Corn Quesadilla

My vegetarian husband goes crazy over these every time! They are really cheesy, a little bit spicy, and a little bit sweet. Feel free to play around and add chicken or veggies, if you desire. Don't forget the salsa and sour cream!

INGREDIENTS:
1 Tbsp olive oil
¼ cup white onion, chopped
1 garlic clove, finely chopped
2 Tbsp green bell pepper, diced into small cubes
2 Tbsp red bell pepper, diced into small cubes
¾ cup black beans rinsed and drained
½ cup canned corn, drained
1/8 tsp kosher salt or to taste
1/8 tsp tsp ground black pepper or to taste
4 flour tortillas (6inch)
1 cup Shredded Mexican
3 Cheese Blend

DIRECTIONS:
1. Preheat a medium skillet over mediumheat; add oil, heat for 1 minute. Stir in onion, and cook for 1 minute. Stir in garlic, cook for 1 minute. Add green and red peppers, and continue to cook for 1 minute, mix in beans, corn, season with salt and pepper. Cook for 1 minute.
2. Preheat a skillet or pan for 1 minute over mediumlow heat. The temperature of the skillet is important so that the tortillas do not harden or overcook before the cheese fully melts.
3. Heat tortillas for 30 seconds on one side, flip tortillas and add ¼ cup of cheese and about 3 Tbsp. of mixture into each tortilla. Fold in half. Cook for about 2 minutes or until lightly golden brown. Flip occasionally with spatula so they don’t burn. Repeat with remaining ingredients. Serve and enjoy

Labes :

recipes, cooking, quesadilla, queso, cheese, quesadilla recipe, quesadillas, quesadilla recipes, easy quesadilla recipe, cheese quesadillas, mexican quesadilla, vegetarian quesadillas, good quesadilla recipe, cooking recipes, recipe, howjendoesit recipes, black bean and corn quesadillas,

Entree : Healthy Carrot Salad

2016-10-17T07:41:00.001-07:00

carrot salad

Entree : Healthy Carrot Salad

This is a side dish that can accompany almost any entree. It's healthy, too!

Favorite Carrot Salad

1 pound carrots, peeled and sliced diagonally
1 cup chopped celery
½ cup chopped green pepper
1 medium onion, sliced thinly in half-slices
1 teaspoon celery seeds
½ cup sugar
½ cup white vinegar
½ cup water
1/3 cup vegetable oil

Place carrots in a large bowl and cover with plastic wrap. Cook carrots in the microwave on HIGH for 5 minutes, or until crisp-tender. Drain off any water that has settled. Add celery, green pepper, onion, and celery seeds to carrots. Toss lightly and set aside. Combine sugar, vinegar, water, and vegetable oil in a small saucepan, mixing well. Bring to a boil, stirring continually. Pour over vegetables. Toss lightly. Cover with plastic wrap and chill 8 hours or overnight. To serve, use a slotted spoon to transfer vegetables to serving bowl, saving the marinade to pour over any leftover vegetables. This is a nutritious, healthy salad that I think you will enjoy!

Labels :

Recipe (Literature Subject), Side Dish (Type Of Dish), Basil (Organism Classification), Food, Cooking, Lemon Basil (Organism Classification), simple, side dish, carrots, lemon, basil, sauce, easy, family, dinner, recipes, side dish recipe, lemon basil carrots, howjendoesit, How Jen Does It, carot salad, healthy salad, healthy entree, vegetarian

4 ways to grill potato

2016-10-17T07:26:00.001-07:00

grill potato

4 ways to grill potato - Quick and easy recipes - How to grill potatos

INGREDIENTS

4 big potatoes
1 ball mozzarella, sliced
1 teaspoon pesto
4 cherry tomatoes, cut in half
2 tablespoons olive oil
1 green onion, finely chopped
4 tablespoons sour cream
1 small red onion, finely chopped
2 tablespoons bacon, diced
1 tablespoon chives, finely chopped
1/3 cup feta cheese
1/3 zucchini, diced
1 branch fresh rosemary, chopped
3/4 cup shredded cheese
2 teaspoons tomato paste
8 slices mini salami
4 olives
4 basil leaves
salt
pepper

PREPARATION

Rub olive oil and salt onto potatoes. Then bake for about an hour at 400˚F/200˚C or until the potatoes are firm.

4 ways to grill potatos - Quick and easy recipes - How to grill potatos

VERSION 1: Caprese Baked Potato
1. Cut potato in the center and fill with mozzarella, pesto and cherry tomatoes. Season to taste with salt and pepper.
2. Wrap potato in aluminum foil and bake on grill for about 10 minutes or in oven at 400˚F/200˚C.
3. Garnish with green onion and enjoy!

VERSION 2: Sour Cream & Bacon Baked Potato
1. Cut potato in the center and fill with sour cream, red onions and diced bacon. Season to taste with salt and pepper.
2. Wrap potato in aluminum foil and bake on grill for about 10 minutes or in oven at 400˚F/200˚C.
3. Garnish with chives and enjoy!
4 ways to grill potatos - Quick and easy recipes - How to grill potatos
VERSION 3: Mediterranean Baked Potato
1. Cut potato in the center and fill with feta, zucchini and olives. Season to taste with salt and pepper.
2. Wrap potato in aluminum foil and bake on grill for about 10 minutes or in oven at 400˚F/200˚C.
3. Garnish with rosemary and enjoy!

VERSION 4: Pizza Baked Potato
1. Cut potato in the center and fill with shredded cheese, tomato paste and salami.
4 ways to grill potatos - Quick and easy recipes - How to grill potatos

Labels :
grilled potatoes, grilled potato salad, grilled potato recipes, how to make a grilled potato, food recipes, food recipes for dinner, food recipes easy, food recipes for kids, food recipes for toddlers, food recipes healthy, food recipes to lose weight, food recipes for diabetics, food recipes chicken, food recipes for lunch, food recipes desserts, food recipes for kids to make, food recipes for breakfast, food recipe videos, food recipes mexican, food recipes indian, food recipes for college students, food recipe, how to, healthy foods, recipes, mian,

Slow Cooker Zesty Barbecue Chicken Sandwiches

2016-10-17T06:38:00.001-07:00

Barbecue Chicken Sandwiches

Slow Cooker Zesty Barbecue Chicken Sandwiches

This recipe is very simple to make! My whole family loves this zesty barbecued chicken. It has wonderful flavor!

Slow Cooker Zesty Barbecue Chicken Sandwiches

4 large boneless, skinless chicken breasts
8 ounces Kansas City Style Barbecue sauce
¼ cup brown sugar
1 Tablespoon Worcestershire sauce
½ Italian dressing (I like to prepare my own. See recipe below)
Garlic salt
Pepper
Buns or rolls

Slow Cooker Zesty Barbecue Chicken Sandwiches

Sprinkle chicken breast with garlic salt and pepper. Place in slow cooker. Mix all other ingredients and pour over chicken breasts. Cook on high for 4 hours or on low for 6 to 8 hours.

Shred chicken with a fork. Leave uncovered for 10-15 minutes to soak up juices.
Serve on buns or rolls or with coleslaw on the side.

Italian dressing:
¼ cup olive oil
1/8 cup apple cider vinegar
1 teaspoon honey
Pinch of each: basil, oregano, garlic powder, onion powder, salt and parsley

Combine all ingredients in a small bowl.

Labels :

Barbecue Chicken (Dish), slow cooker, zesty, barbecue, barbecued, chicken, shredded, sandwich, flavor, recipe, crock pot, dinner, meal, easy, simple, recipes, Food, Cooking, Kitchen, Bbq, howjendoesit, How Jen Does It,

Jen's Homemade Ranch Dressing

2016-10-17T06:24:00.000-07:00

Jen's Homemade Ranch Dressing

This recipe makes a delicious, creamy Ranch salad dressing. You can also use the seasoning to replace a Ranch seasoning packet in a recipe. I always have the seasoning on hand so that I can easily whip up homemade Ranch dressing for our salads.

Jen's Homemade Ranch Dressing

Ranch Dressing Mix:

1/2 cup dry buttermilk
1 Tablespoon dried parsley
1 teaspoon dried dill weed
1 teaspoon dried onion powder
1 teaspoon minced dried onion
1 teaspoon garlic powder
1 teaspoon salt
1/4 teaspoon ground pepper

Mix all ingredients together and store in an air tight jar or container.

Use 2-3 Tablespoons in place of a Ranch dressing packet.

To make Ranch salad dressing, mix 2 Tablespoons of dry mix into 1/2 cup sour cream. Stir in 2-3 Tablespoons milk.

Labels :

Ranch Dressing (Ingredient), homemade, ranch, ranch packet, Hidden Valley Ranch, replace, replacement, dressing, creamy, make your own, how to, recipes, recipe, scratch, substitute, gluten free, gluten, GF, make, Ranch, salad dressing, salads, seasoning, seasonings, food, Salad (Type Of Dish), cooking, kitchen, howjendoesit, How Jen Does It, natural, no artificial, artificial flavors, ingredients,

Easy Bacon Ranch Chicken Tacos

2016-10-17T06:10:00.005-07:00

Bacon Ranch Chicken Tacos

Easy Bacon Ranch Chicken Tacos

These tacos are incredibly easy to make! They are delicious and something your whole family is sure to love.

Taco Seasoning:

This is the recipe I use for taco seasoning It's so good. You will need about 1/3 cup for these tacos or 1 lb. of ground beef.

Easy Bacon Ranch Chicken Tacos

Ranch Dressing Mix:

1/2 cup dry buttermilk
1 Tablespoon dried parsley
1 teaspoon dried dill weed
1 teaspoon dried onion powder
1 teaspoon minced dried onion
1 teaspoon garlic powder
1 teaspoon salt
1/4 teaspoon ground pepper

Mix all ingredients together and store in an air tight jar or container.
*I ended up adding another Tablespoon of this to the tacos for a total of 2 Tablespoons. I would say 2 Tablespoons is the equivalent to 1 packet of dry mix.

To make Ranch Dressing, mix 2 Tablespoons of dry mix to 1/2 cup sour cream and 1/4 cup milk. You can add a little more milk or sour cream to get the consistency that you prefer.

Labels :
Taco (Dish), Slow Cooker (Culinary Tool), Food, Cheese, recipe, bacon ranch tacos, easy, kid friendly, dinner, crock pot, chicken, Chicken Meat (Ingredient), Cooking, cook, easy recipe, slow cooker recipe, howjendoesit, How Jen Does It,

Hamburger Steak with Onions and Brown Gravy

2016-10-17T05:30:00.001-07:00

Hamburger Steak with Onions and Brown Gravy

This is an easy-to-make classic Southern favorite. Dress up ground beef with rich brown gravy and caramelized onions.

Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
Serves: 6

Hamburger Steak with Onions and Brown Gravy

Ingredients

1 and ½ pound hamburger meat
½ teaspoon garlic salt
½ teaspoon pepper
1 cup thinly sliced onion
2 teaspoon minced garlic
2 Tablespoon flour
1 Tablespoon Worcestershire sauce
2 and ½ cup beef broth

Instructions

Combine ground beef, garlic salt and pepper.
Divide meat into 6 even portions and form into steaks
In a large skillet, cook patties over medium heat 6 minutes per side.
Remove patties, add onions and cook 6 minutes.
Add garlic and cook 1 minute.
Add flour and cook 2 minutes.
Gradually add Worcestershire and broth; stir until smooth.
Reduce to half about 15 minutes.
Add patties back into the pan and heat through.

Labels :

hamburger recipes, hamburger onions peppers, hamburger onions and gravy
hamburger onions green peppers, hamburger onions and potatoes, hamburger onions recipe, hamburger onions mushrooms, hamburger onions noodles, hamburger onions tomatoes, hamburger onions rice, hamburger onions rye bread, hamburger onions, hamburger recipe american, hamburger recipe alton brown, hamburger recipe allrecipes, hamburger recipe america's test kitchen, hamburger recipe atkins, hamburger recipe avocado, hamburger recipe a1, hamburger recipe asian, a hamburger recipe, hamburger recipe bbc, hamburger recipe best, hamburger recipe bobby flay, hamburger recipe bbq, hamburger recipe bread crumbs, hamburger recipe basic, hamburger recipe bbc good food, hamburger recipe beef.

Source :
CallMePMc.com

Simple Delicious Pasta Carbonara Recipe

2016-10-13T17:29:00.003-07:00

Pasta Carbonara

Simple Delicious Pasta Carbonara Recipe

This creamy Pasta Carbonara is quite delicious and surprisingly easy to make. This is another one that my guys love to see on the menu!

Pasta Carbonara

3 cups penne pasta
1 package turkey bacon
1 cup half & half
1 stick butter
2 teaspoons dried parsley
2-3 cloves garlic
1 teaspoon salt
1/3-1/2 cup grated parmesan cheese
¼ cup green onions, sliced (optional)
Additional grated parmesan for topping

Cook pasta according to package.

Cook bacon.

In a large skillet, add half & half, butter, parsley, garlic and salt. Cook over medium low heat until butter is melted. Be careful not to allow it to boil. Drain pasta. Add to cream mixture. Chop bacon. Stir in bacon and parmesan cheese. Sprinkle each serving with green onion, chopped basil and additional parmesan cheese, if desired.

Labels:

Carbonara (Dish), Pasta (Food), Recipe (Website Category), Cooking (Interest), simple, delicious, easy, pasta carbonara, creamy sauce, creamy, Italian, Italian Food (Industry), Kitchen, food, dinner, homemade, recipe, recipes, how to make pasta carbonara, how to make carbonara, howjendoesit, How Jen Does It, Sauce (Type Of Dish)

Homemade Focaccia Bread

2016-10-13T17:04:00.000-07:00

Homemade Focaccia Bread

My family loves homemade bread. I make the dough for this focaccia bread in my bread machine. It is great along side my homemade Minestrone soup.

Homemade Focaccia Bread

1 3/4 cups warm (110-115°F) water
1 package (2 1/4 teaspoons) instant yeast
5 sprigs fresh rosemary leaves, chopped and divided
1 tablespoons granulated sugar
5 1/4 cups (23.63 or 670 grams) all-purpose flour, plus more for kneading
1 tablespoon kosher salt, plus coarse sea salt for sprinkling
1 cup extra-virgin olive oil, divided

In the bowl of a stand mixer, combine the water, yeast, 2 teaspoons of the chopped rosemary, sugar, and half the flour. Stir to combine. Fit the mixer with the dough hook and on low speed add in the remaining flour, salt, and 1/2 cup olive oil. Once the dough comes together, increase the speed to medium and knead for 5 to 6 minutes, or until smooth and soft. If the dough is really sticky, add in another tablespoon or two of flour.

Transfer the dough to a lightly oiled bowl. Cover with plastic wrap and let rise in a warm place until doubled in size, at least 1 hour. Make ahead: place the dough in a large plastic bag, or divide in half and place in two plastic bags, and refrigerate for up to 3 days or freeze for up to 1 month. If frozen, thaw overnight in the fridge or for a few hours at room temperature. Proceed with the recipe.

Coat a jelly roll pan with the remaining 1/2 cup olive oil. Put the dough onto the jelly roll pan (you can divide the dough in half and bake in 2 smaller 9 by 13-inch pans) and begin pressing it out with your fingertips to fit the size of the pan. Coax and stretch the dough to fit the entire pan, or just about. Spread your fingers to make little holes all the way through the dough.

Cover the dough with plastic and let rise in a warm place until doubled in size, about 1 hour. Meanwhile, preheat the oven to 425°F.

Brush the focaccia with the olive oil on the pan and sprinkle liberally with coarse sea salt and the remaining rosemary leaves. Bake until golden brown, 25 to 30 minutes. Remove from the oven and let cool slightly before cutting and serving.

Labels:

Focaccia (Dish), Bread (Type Of Dish), homemade, focaccia bread, bread, bread machine, homemade bread, howjendoesit, How Jen Does It, recipe, dinner, kitchen, Bread Machine (Culinary Tool), Cooking, Food, Recipes

Quick Recipe | Jen's Vegan Lentil Soup

2016-10-13T15:40:00.001-07:00

Jen's Vegan Lentil Soup

Quick Recipe | Jen's Vegan Lentil Soup

My lentils soup is incredibly quick and easy to throw together. Sometimes a few simple ingredients make up the best recipes. I hope you enjoy!

Lentil Soup

by How Jen Does It

8 cups vegetable broth
2 cups green lentils
4 medium carrots
1 medium onion
3 cloves garlic
3 stalks celery
1 bay leaf
2 teaspoons thyme
Salt and pepper.

Using a food processor, finely chop carrots, onion, garlic, and celery. Add all ingredients to slow cooker. Cook on high for 4 hours. Taste and adjust seasoning, if needed.

Labels :

Lentil (Food), Veganism (Diet), Cooking, Dieting (Symptom), Kitchen, Recipe, Diet (Industry), Recipes, vegan recipe, vegan, lentil soup, Lentil Soup (Food), green lentils, easy recipe, Slow Cooker (Culinary Tool), crock pot, simple recipe

Red Beans and Rice with Andouille Sausage

2016-10-13T15:31:00.000-07:00

Red Beans and Rice with Andouille Sausage

This dinner is spicy and is packed with flavor! I use chicken Andouille sausage to make it a little healthier.

Red Beans and Rice with Andouille Sausage

1 package chicken Andouille sausage, sliced
1/4 cup olive oil
1/2 large onion chopped
1/2 green pepper chopped
2 stalks celery, chopped
2-3 cloves garlic, minced
1 can kidney beans, drained
1 1/2 cups water
1/2 teaspoon cayenne pepper
1 teaspoon thyme
1 Tablespoon dried parsley
1 teaspoon Cajun seasoning
2 bay leaves
About 2-3 cups cooked rice

In a large skillet, brown Andouille sausage. Set aside. In the same skillet, add olive oil. Once the olive oil is heated, add onion, pepper, garlic, and celery. Sautee for 3 to 4 minutes. Stir in drained kidney beans. Add water. Add all the seasonings. Bring to a boil, then reduce heat to simmer. Add Andouille sausage. Cover and let simmer for 30 minutes.

While that is simmering, you can cook your rice and make your salad or side dish.

Labels :

Andouille (Dish), Sausage (Type Of Dish), Red Beans And Rice (Food), spicy, cajun, Louisanna, recipe, Cook, Cooking, Kitchen, easy, dinner, healthy, low fat, chicken, Recipes, howjendoesit, How Jen Does It, Red Beans And Rice (Food), Louisiana Creole Cuisine (Cuisine), Rice And Beans (Food), Food (TV Genre), Cooking, stew, chef, john, foodwishes, mardi gras, new orleans, cajun, Louisiana (US State), soul food, entree, dinner, Bean (Food), Recipe, Red beans and rice recipe, how to make red beans and rice, easy red beans and rice recipe, cajun red beans and rice, creole red beans and rice, the best beans and rice

Simple Cilantro Lime Rice Recipe

2016-10-13T13:52:00.003-07:00

Cilantro Lime Rice

Simple Cilantro Lime Rice Recipe

Let's add a little bit of lime and cilantro flavor to basic white rice. This is one of those recipes that you'll be making it over and over again.

Cilantro Lime Rice

1 Cup Long Grain - Jasmine Rice
1-1/2 Cups of water
Smidge of Salt
1 lime , or less depending on preference.
1/4 Cup cilantro

Labels :

cilantro, Coriander (Organism Classification), Recipe (Literature Subject), cilantro lime rice, Chipotle Mexican Grill (Organization), easy, simple, quick, side dish, rice, Brown Rice (Ingredient), how to, tutorial, healthy, gluten free, Cooking, Kitchen, lime, how to make cilantro lime rice, chipotle cilantro lime rice, chipotle rice, Food, howjendoesit, How Jen Does It, how to make rice, how to make white rice, rice recipe, white rice recipe, cilantro lime rice, how to make cilantro lime rice, cilantro lime rice recipe, white rice, rice, mexican recipes, chipotle rice, chipotle rice recipe, chipotle copycat recipe, chipotle, sweetysalado, sweet y salado

Healthy Meals Club

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Linguine with Broccoli and Crispy Bread Crumbs

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Sausage Cornbread Stuffing recipe

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Spinach Enchiladas Recipe

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Slow Cooker Chicken Fajita Chili

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Copycat Panera Chicken and Wild Rice Soup Recipe

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Parmesan and Garlic Roasted Potatoes Recipe

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High protein Veggie, Black Bean and Corn Quesadilla

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Entree : Healthy Carrot Salad

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Favorite Carrot Salad

4 ways to grill potato

4 ways to grill potato - Quick and easy recipes - How to grill potatos

INGREDIENTS

4 ways to grill potatos - Quick and easy recipes - How to grill potatos

Slow Cooker Zesty Barbecue Chicken Sandwiches

Slow Cooker Zesty Barbecue Chicken Sandwiches

Slow Cooker Zesty Barbecue Chicken Sandwiches

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Jen's Homemade Ranch Dressing

Jen's Homemade Ranch Dressing

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Easy Bacon Ranch Chicken Tacos

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Ranch Dressing Mix:

Hamburger Steak with Onions and Brown Gravy

Hamburger Steak with Onions and Brown Gravy

Hamburger Steak with Onions and Brown Gravy

Ingredients

Instructions

Simple Delicious Pasta Carbonara Recipe

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Pasta Carbonara

Homemade Focaccia Bread

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Quick Recipe | Jen's Vegan Lentil Soup

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Lentil Soup

Fruit & Herb Infused Water Recipes

Simple, delicious recipes in basic containers that make drinking water interesting again! We sort recipes by ingredients and give you nutritional tips and recipe advice. Put down that soda and join us!