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Blau, grün, gelb: Neue ungewöhnliche Chips aus den USA eingetroffen!
Blau, grün, gelb: Neue ungewöhnliche Chips aus den USA eingetroffen!
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Top Chef Los Angeles Recap: Episode 1
These are strange times. There has always been an element of the unknown to our day-to-day, but typically it's only ever discussed or thought about in terms of limitless potential and never-ending, never-ceasing possibility. Of course, there's also always been a flip side to that element of unknown. You know it. The dread-inducing one. The one no one ever wants to bring up, delve into, wrestle with, or even talk about really. It's hard to say for sure, but that may be where we are now. Or maybe it isn't, and all will be well eventually. This shit is so strange and is going to take time to figure out, but we all have to figure it out and our best chance at figuring it out is considering our community and working together. So, we got that going for us.
These are also strange times that require certain measures to be taken to keep everything hammered down and in place. Put another way, a little TV is needed in order to provide some sort of sense of stability. Put yet another way, it'll help keep shit together. Which is how, we have ended up here. For reasons that are not entirely clear to me (yet) an idea formed in front of me that this latest season of Top Chef (the 17th one) needs to be written about. So, here we are.
The first thing to note about the new season of Top Chef is that it is an All-Star season, which just means that these are all contestants who have been on the show before and have now been invited back. This raises immediate questions in my mind concerning how one becomes a Top Chef All-Star. On what basis exactly is a chef measured to make this sort of call? This doesn't feel like something we can compare to the NBA's All-Star selection process. There, they have the fans for the starters and then league coaches and members of the press vote for the reserves. So, with this cast, are we supposed to believe these are fan favorites or have these chefs been chosen because the people who watch food most closely believe them to be the best? Little of both?
One of the other things about Top Chef and watching Top Chef, at least for me, is that maybe that stuff doesn't matter. You could try to handicap this show and identify the frontrunner and the number one contender and track everyone's progress through that lens, but that grows old eventually. In my mind, the show is at its best when someone is dialed in and making what feels like the best food they've ever made in their entire life. A lot of the time this individual making what feels like the best food they've ever made is painted as the underdog, and that's fine. Watching an underdog zig and zag their way through a competition, defy the odds and then take the title makes for pretty good entertainment. It's also one of those things where there's a lot of talk about James Beard nominations and "features in Food & Wine magazine" and it all sounds really impressive, but what do those accolades actually mean, and more importantly for our purposes, what do those accolades mean for TV? Where's your resume when you're cooking in the snow on the side of a mountain? Also, what does pedigree matter when so often on this show the judges slam someone for cutting corners or ignoring fundamentals? It's also important to note that I know almost nothing about food aside from what I have discerned from watching this show.
How food is thought about and talked about on TV and the internet has changed considerably over the last few years. In the early to mid 2000s, 'good cooking' was more often than not presented and defined as all about splashy presentation, style and a million other things going on at once. The term "celebrity chef" originated around this time to describe someone who is now famous because they cook. Your signature could just be a wild looking plate. This isn't meant to put down food artists, but perhaps some passes were given that shouldn't have been. It's like if you could talk it up enough and find the right wrapping for it then, magically, no questions are asked and what you are putting out into the world doesn't have to be fact or quality checked. This all works on the timeline too as this was also a period in history were there lots of bad rappers at the top (50 Cent, Ja Rule, etc) and the NBA was mired in this weird post-Jordan funk.
It's almost as if things had to pivot back in on itself. These days, simplicity is celebrated. Or maybe it has always been essential and I am just dumb. Either way, let's call this foggy idea the Chef's Table Effect. Now, with chefs, you want to know about their approach to food and what their mindset is like. We want to know how they look at food and how they get it. We want to learn about real, living, breathing chefs and not just be told about someone who is now famous because they cook. In early seasons of Top Chef, there were more personalties, people who just wanted to rub elbows with celebrities and put their names on restaurants. Over time, that has subsided some and when it does happen it comes across as much more transparent. The good chefs emerge no matter what. Their personalties reveal themselves in their own time (call this the Kawhi effect if you must,) and because they are making 'good' food it's all that much more enjoyable/rewarding to watch. We are in this time where food is considered in more serious terms, and as a result, we get more grounded, thoughtful food TV programming. I like to think of it as more of an actual uprising. Everyone collectively all at once had one too many exploding shrimp cocktails bathed in brandy and bedded in dry ice and began asking questions about what we are doing here exactly. With that in mind,
The episode itself was fairly straight-forward. The chefs show up. They are asked to do a mise en place, which is like a prep work drill essentially but since this is a competition show there's a real emphasis on speed and accuracy. There were artichokes, oranges and almonds, and it was explained, that the first five chefs to break down their artichokes would form a team and be allowed to leave for a kitchen right away. When this happens, all remaining chefs would stop with whatever artichoke business they may have left and shift their attention to the oranges. Once five chefs had handled their oranges sufficiently they would then become the second team and then be allowed to head for the kitchen. Everyone left with the almonds would take on the mantle of the third team, and be allowed to move to the kitchen once they were all finished. This opening challenge served mostly as a shakeout session to get things moving and for viewers at home to see if anyone is trying out a new style, whether it be a cooking flourish or a new haircut.
After the mad dash mise en place, the chefs are once again sorted into teams, although, this time around, they go into five teams of three as opposed to three teams of five. For the main challenge of this episode, each team has been asked to make a cohesive, family-style seafood meal over a single open flame and an open flame only for a table of esteemed, established chefs and cuisine writers.
here is what they presented:
Melissa: Grilled Swordfish with hot & sour sauce, ember grilled radicchio and fresno chiles
Karen: Grilled scallops, gingered plums, nuoc cham and nappa cabbage slaw
Angelo: West coast oyster with smoked bacon rice porridge
Bryan: Sea urchin, spot prawns with hibiscus ponzu and burnt avocado
Joe: Sesame and semolina flatbread with clams, fried garlic, sea urchin, pickled peppers and miso parmesan aioli
Lee Anne: Shoyu Tare Glazed Halibut with charred sweet corn and cabbage, sea urchin and uni miso beurre blanc
Gregory: Charred salmon with grilled peaches and roasted chili dressing
Jamie: Steamed mussels with ember scaled cream and toasted bread
Stephanie: Brined prawn with charred tomato sauce and roasted corn dressing
Jennifer: Spiced tuna loin over grilled kale with red pepper tahini sauce
Nini: Grilled scallops, carrots, tomatoes with charred brussels sprout & fennel salad
Kevin: Eye of swordfish braised in chorizo with coal-roasted onion, olives and peas
Lisa: Charred shrimp and scallop ceviche with candied squash, mushrooms and avocado
Bryan V.: Sablefish with corn porridge and charred leeks
Eric: Chesapeake boil with grilled prawn
It's striking looking at all of these dishes written out. Granted, this is being written from a position of hindsight, but it's so clear which dishes were a hit and which were not. Again, I'm not very bright so this isn't a food know-how thing. It's just a words thing. The most composed, concise dishes were the ones that elicited acclaim. This should maybe be a working rule. If the description of your dish runs over a line long, then you might be in trouble. (You might be looking at Lisa's dish and noticing that it runs over, but it's just barely. She's a great chef who is being oddly slept-on already. She went all the way to the final in her season and has a very no nonsense, quiet drive.)
Anyway, the judges loved Gregory, Jamie and Stephanie's meal with Gregory taking the overall win. Joe, Lee Anne and Bryan had far and away the least liked dish. The challenge called for a family-style meal, indicating that everything will end up on the same plate, so the two sauces made that one flatbread mad soggy. Joe went home for it. (Lee Anne ran into some issues on the grill, but these things happen and Padma said there was a lot to like about her dish. Lee Anne was also on the very first season of Top Chef and the last time anyone saw her was a few seasons back when she surprise-returned. In that episode, the challenge was to cook over an open flame in four feet of snow on the side of a Colorado mountain. Lee Anne was four months pregnant. After she knocked out her dish, she seemingly achieved clarity and announced to everyone that she was going home to prepare for the birth of her child.)
For whatever reason, it tends to take a few episodes before the show really starts moving. There will probably be a few more wild-sounding challenges under even more wild-sounding circumstances. Based off of the "this season on Top Chef" tease shown at the end of the episode, the competitors visit at least one museum and at least one stadium. The official title of this season is Top Chef: Los Angeles which would suggest that everything will be contained to the city of Los Angeles as opposed to the entire state.
There was also a moment in the tease where actor Danny Trejo, star of Machete, Machete Kills and the forever-stuck-in-development Machete In Space, can clearly be seen visiting the Top Chef kitchen which is wildly encouraging.
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Oven Roasted Duck with Butternut Squash Puree _____________________________________ ➡️follow @join_your_life_ ✔️ SAVE this post to make later ✔️ TAG a friend who needs this inspo ➡️Soon on my YouTube Channel This is a tested recipe of @livewellbakeoften. Full link here ➡️ http://thecharmingdetroiter.com/oven-roasted-duck-with-butternut-squash-puree/amp/ Ingredients 1. 1 tbsp. unsalted butter 2. 1 tbsp. olive oil 3. 4 large duck legs, patted dry 4. Kosher salt 5. Ground black pepper For sauce 1. ½ cup unsalted butter 2. 2 large garlic cloves, minced 3. Fresh sage, minced ( or fresh mint ) 4. 1/2 grated lemon For puree 1. Nonstick cooking spray 2. 1 medium-sized butternut squash 3. Olive oil 4. Kosher salt 5. Ground black pepper 6. 8 oz. mascarpone 7. ½ cup parmesan cheese, grated For garnish 1. 1 tbsp. unsalted butter 2. 4 whole sage leaves (mint leaves) How to make? Full method on my blog, link in bio @join_your_life_ ➡️ ➡️Soon on my YouTube Channel Recipe here ➡️ https://joinyourlife2020.wixsite.com/joinyourlife/post/oven-roasted-duck-with-butternut-squash-puree #roastedduck #duckleg #squashpuree #purée #mintsauce #lunchrecipes #lunchrecipe #dinnerrecipes #dinnerrecipe #dinnerready #dinnerinspiration #dinnerinspo #mummybloggeruk #kentfoodie (at Kent, United Kingdom) https://www.instagram.com/p/CV8BXfyguiA/?utm_medium=tumblr
#roastedduck#duckleg#squashpuree#purée#mintsauce#lunchrecipes#lunchrecipe#dinnerrecipes#dinnerrecipe#dinnerready#dinnerinspiration#dinnerinspo#mummybloggeruk#kentfoodie
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Safe and Sumptuous Dining at Fresh International Buffet in Solaire Resort
While a lot of restaurants and dining establishments have already opened during the community quarantine, one activity I really miss is indulging in my favorite hotel buffets. Some hotels have started offering order-all-you-can setups using their a la carte menu, but being able to walk freely around the different buffet stations is really what makes the eat-all-you-can setup so much fun. Thankfully, Solaire Resort & Casino has now reopened Fresh, their signature buffet restaurant, with all the health and safety protocols in place to make for a festive yet safe dining experience.
The Ultimate Buffet Experience has been redefined once again at Fresh International Buffet. The Forbes Travel Guide Five-Star Awardee Solaire Resort has made gourmet dining as safe and enjoyable as possible. Fresh is open daily for lunch and dinner buffets. Monday to Thursday rates are only P1,499+ per person, while Friday and Saturday rates are P1,999+ with unlimited lobsters. Sundays are even more special with free-flowing champagne and ten different lobster dishes at P5,000+ per person.
We visited Solaire last week for a Chinese New Year lunch buffet at Fresh with our KTG friends. It had been a long time since we all enjoyed a buffet together, actually not since before the pandemic, so we were excited to see the New Normal way of buffet dining. It felt totally safe eating at Fresh. The restaurant, as well as the entire hotel, has very high ceilings with wide open spaces, so it almost seems as if we were dining al fresco. Tables are spaced properly, and social distancing among diners is strictly enforced. Face shield and face masks are required for guests walking around the buffet area, but you can remove them when you are seated.
The buffet area itself also has a few noticeable changes. Plexiglass shields are placed over the food stations, while the servers are the ones handling the portioning of the dishes. You can continue enjoying the savory rotisserie carvings and lavish seafood selections prepared and cooked a la minute. Other stations also have pre-portioned dishes on the table for easier serving.
We started with some appetizers at the Salad Bar. You can ask the chefs to prepare a salad plate for you and they can send it to your table if you don’t want to wait.
The Cheese and Charcuterie Station had some very enticing selections. I couldn’t decide what to get so I asked for a cheese and ham platter and this is what they served at our table. These had slices of Gorgonzola, Emmental, Brie, Black Forest Ham, Salami, and more.
There are many more appetizers available like the Chicken Tikka Wrap. You can also find some grab and go items like the Foie Gras Mousse and other dishes placed in convenient single-serve jars.
The buffet price includes free-flowing beverages like sodas and juices. This is a very welcome addition since other hotel buffets usually do not include drinks. They offered the Hazelnut Cooler, Green Apple Juice, and Grape Cooler so I tried them all.
Now it’s time to go on a trip around the world with Fresh International Buffet’s different stations. The Japanese Station was my first target because I really love Japanese food. The line at the stations follow strict social distancing measures so guests were always a few meters apart.
The new setup has diners simply pointing or telling the chefs the items they want to get and these will be plated and given to you on the spot. This is to minimize different guests holding the serving utensils and trays. I asked for some Salmon Sashimi and Aburi Sushi to go with the Kani Salad.
Also at the Japanese station were some grilled and fried items like the Grilled Barramundi, Salmon Croquettes, Beef Teppan, and Pork Tonkatsu.
Don’t forget to ask for some Ebi Tempura. You can have as many pieces as you want but save room for other international favorites.
The Italian Station had their specialty Four Cheese Pizza with Honey Truffle Oil. This pizza is overflowing with Emmental, Gyurere, Parmesan, and Mozzarella Cheese. They also have Baked Beef Lasagna but you can also ask for your choice of pasta mixed with any of their pasta sauces.
Over at the Indian Station, diners can choose from Chicken Tikka, Aloo Gobi, Paneer Tikka, Goan Fish Curry, and pair these with Pulao Basmati Rice for a complete plate.
Just next door is the Chinese Station with the Braised Pork with Soya Sauce as its highlight. They also have Yang Chow Fried Rice, Szechuan Chicken, and Steamed Ube Bun on the menu. The Noodle Station was offering Superior Noodle Soup and Laksa which are all made to order and delivered to your table.
One of my favorite areas is the Fresh Seafood Station which hosts a different set of seafood items every time I visit. Today, they had crabs and tuna as their highlighted dishes. These are cooked hot and fresh at the live kitchen.
I asked for some Curacha Masala and the Grilled Tuna in a la Pobre Sauce. The spicy crabs were quite big and meaty.
On Fridays to Sundays, the seafood station turns into an unlimited lobster festival with all sorts of lobster dishes on display. My husband and I dined here last month during the New Year’s weekend and we feasted on Steamed Lobster in Butter and Garlic, Lobster Thermidor, Lobster in Singapore Chili Sauce, and more.
Other international dishes you can find include Samgyupsal or pork belly cooked the Korean way.
The Filipino Station should not be missed with its familiar favorites like Crunchy Sisig served on a sizzling plate, Crispy Pata, Pork Humba, Adobong Pusit, Beef Bulalo, Salpicao, Chicken Inasal, and more.
But the most popular station at Fresh is definitely the Carving Station with its Chuck Roll Steak ready to be sliced and served. I asked for a thick slice of steak paired with their Peppercorn Sauce and some roasted potatoes on the side.
The steak was really good! The beef was so flavorful and tender. You can get your money’s worth just by having a couple servings of steak, which, of course, I did.
After that full and mouthwatering trip around the world, it’s time to get desserts! Fresh has made it easier to satisfy your sweet cravings by placing most of the items inside small handy jars.
Have some Red Velvet or Banana Bread which you can just grab from the table. You can also ask for some donuts off the Donut Wall.
There are so many cakes and deserts to choose from. The Signature Chocolate Cake is highly recommended with its rich chocolatey texture, but you can also get a slice of the Dulce de Leche Cake or Forrest Berry Cheesecake. We finished everything off with some scoops of Chocolate and Macapuno ice cream.
It’s really so refreshing to be able to indulge in my favorite pastime once again. Fresh at Solaire is arguable one of the best hotel buffets in the city. With their strict safety measures, high ceilings and very spacious dining areas, I felt totally safe and secure during my lunch buffet with friends. Their lobster buffet during weekends is also the best value for money deal you can find anywhere. I’m surely going back for more.
Fresh International Buffet
Solaire Resort & Casino, 1 Asean Avenue, Entertainment City, Paranaque
8888-8888
www.solaireresort.com/dining/fresh
www.facebook.com/FreshAtSolaire
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What to Eat/Avoid, Restaurant Tips, and Recipes
No matter where you travel in Italy, it seems like they have cracked the code on good cooking. Whether you have pasta, pizza, salad, lasagna, soup, or dessert, you can’t go wrong with authentic Italian food.
Unfortunately, many of the best dishes are filled with starchy foods, flour, or sugar. This can make it challenging to satisfy your craving for Italian food on keto. Find out exactly which foods to avoid when making delicious Italian food.
However, this doesn’t mean you have to give up on all of your Italian favorites to stay in ketosis. In fact, with a few simple ingredient substitutions, restaurant ordering tips, and keto-friendly recipes, you can have a complete Italian meal that tastes authentic and helps you get the results you want.
The Problem with Eating Italian Food on Keto: High Carb Ingredients that Impair Ketosis
Often, the most popular Italian dishes feature high-carb foods and ingredients. In general, the following are the most common keto offenders are:
Pasta — It is best to avoid all pasta dishes and side items with pasta on keto. This includes ravioli, tortellini, manicotti, and lasagna as well. Though they are commonly stuffed with keto-friendly foods like cheese and meat, don’t forget about their high-carb pasta wrapping.
Bread, breading, breadcrumbs, and croutons — Each one is made from high-carb flours. Be cautious of meatballs and meat/seafood dishes as they typically have breadcrumbs or breading added to them. Double-check with the wait staff before ordering.
Pizza crust — Pizza crust is made up of the same components as bread. This means that pizza, strombolis, and calzones should all be avoided (or made with keto-friendly crust).
Rice or corn-based dishes — The most common culprits in this category are risotto, arancini, and polenta.
Soup — Most Italian soups feature pasta, beans, starchy veggie, or a combo of these ingredients. For example, Zuppa Toscana, minestrone, and Italian wedding soup all have high-carb ingredients lurking in their broth.
Dessert — Italian classics like cannolis, tiramisu, lemon cake, and biscotti are far from keto-friendly. To satisfy your craving for these desserts, we’ve included several options in our keto Italian recipe section below.
Keto Italian Food Staples You Can Order at the Restaurant
Though we’ve just taken away a big chunk of the menu, there are still plenty of traditional Italian options you can rely on that are both keto-friendly and delicious:
Olives — Ask for fresh olives instead of bread.
Cured meats — Prosciutto, pepperoni, salami, soppressata, coppa, capicola, bresaola, etc. The fattier the meat, the better.
Carpaccio — Raw, thinly sliced meat or fish
Italian cheeses — Ricotta, mozzarella, parmesan, buffalo mozzarella, etc.
Fresh tomato slices
Fresh herbs
Roasted, grilled, or marinated vegetables — Eggplant, artichokes, and red peppers are common low-carb vegetables you’ll find on the menu. Raw peppers stuffed with meat and/or cheese are also a great option.
Hot Italian sausage — Opt for hot over sweet sausage. Sweet sausage typically gets its sweetness from added sugar.
Roasted, grilled, or steamed meat/seafood dishes — Make sure they are not breaded or served with the high-carb items from the previous section.
Sugar-free red sauces — Marinara, fra Diavolo, and arrabbiata sauce tend to be the lowest carb sauces. That being said, make sure to double-check with the wait staff (or the ingredient label) that it is sugar-free.
Flour-free alfredo sauce — Authentic Italian alfredo sauce is one of the most delicious keto-friendly options. However, before ordering, make sure they didn’t add any flour to thicken up the sauce. The best alfredo will be made with 2-3 simple keto ingredients, typically Parmigiano-Reggiano cheese and butter.
Eat This, Not That: Stay in Ketosis while Eating Italian, Simplified
What to Order at an Italian Restaurant to Stay in Ketosis
Now that we know the keto-friendly components of Italian cuisine, let’s go over some specific menu items and how to order them in a way that keeps the carbs as low as possible:
What to Eat Before the Appetizer
Most Italian restaurants will bring you complimentary bread or breadsticks, which both should be avoided on keto. Ask them to bring some fresh olives and olive oil instead. Olives are the perfect salty, high-fat snack to set you up for a delicious keto Italian meal.
Keto-friendly Appetizer Orders (Hot, Cold, Salads, and Soups)
Antipasto platter — Typically contains an assortment of cured meats, cheeses, and marinated vegetables such as artichokes and peppers. Avoid any dried fruits, mostarda, jams, or bread.
Carpaccio — Aged, raw, thinly sliced beef or fish, usually served with an olive oil dressing, cheese, and a few low-carb vegetables.
Gamberoni — A traditional shrimp antipasto dish, served cold or hot after the shrimp have been sautéed with garlic and wine. Ask them to make it without any pasta.
Grilled, roasted, or marinated vegetables — Artichokes, red peppers, and eggplant are great low-carb Italian veggies that may be featured as a dish or served with antipasto.
Caprese salad — Fresh mozzarella, tomatoes, and fresh basil, seasoned with salt and olive oil, occasionally paired with arugula. Ask them to hold the balsamic vinegar if you want to keep it as low in carbs as possible.
Steamed mussels or clams — These should simply be steamed in broth or marinara sauce. Ask for it to be served without pasta, bread, or breading.
Caesar salad — Ask for it without the croutons or bread. Don’t forget to add some extra parmesan or anchovies.
Salsiccia alla Cacciatore — A dish that features Italian-style sausage, herbs, and low-carb veggies covered in marinara sauce. Be sure there are no starchy ingredients served with this dish, such as beans, pasta, polenta, or bread.
Gamberi alla Piccata — A delicious combination of shrimp, lemon, capers, garlic, butter, and tomatoes. You may also be able to get it with chicken instead of shrimp, but make sure it isn’t breaded. Hold any pasta or bread that comes with the dish.
Grilled portobello — As long as they don’t stuff the mushroom with breading, order it as is.
Seafood salad — Typically consists of shrimp, calamari, mussels, clams, peppers, arugula, olive oil, and vinegar. Make sure none of the components are breaded.
Keto Italian Dinner Menu Items
Costolette di Agnello (Lamb Chops) — A simple Italian lamb chop dish. Ask them to hold any reduction sauce and starch (rice, potatoes, pasta, or bread) it may come with, and opt for a side of broccoli or a house salad without croutons.
Salmone Rustica — Grilled salmon served with spinach, roasted tomato, red onion, and olive oil. Ask for extra spinach or a side salad to replace any starchy side it may come with.
Costilla Corta di Manzo — A delicious braised beef short ribs dish. Order without the sauce/reduction, bread, pasta, risotto, or potatoes that come with it. Ask for low-carb veggies or a house salad without croutons on the side.
Osso Bucco — Veal shanks braised with vegetables, white wine, and broth. Ask them to hold the risotto or polenta that is traditionally served with.
Chicken or Veal Saltimbocca — Meat wrapped (or lined) with prosciutto and sage, cooked in a marsala-based sauce. Double-check to make sure the meat isn’t covered in flour or breaded, as this dish is sometimes made in this way.
New York Strip Steak or Ribeye — Ask for it to be served with steamed broccoli, asparagus, or a side salad. Hold the bread, potatoes, risotto, or wine reduction it may come with.
What About Italian Dessert?
Ordering a low-carb dessert at an Italian restaurant will be much more difficult, so I recommend skipping it and having a homemade keto dessert instead.
That being said, there are a couple of simple options that most restaurants won’t mind preparing for you:
Berries and cream — Ask for a small serving of fresh berries and sugar-free whipped heavy cream or mascarpone cheese.
Espresso (no sugar or milk) — Skip the cappuccino, and order a shot of Italian espresso black. Add some heavy cream if you find the espresso to be too bitter.
Not Sure What to Order? Use These Three Keto Italian Ordering Tips
If the menu or the waitstaff leaves you feeling confused, make sure to order with these tips in mind:
Avoid the flour, starches, and desserts — This includes bread, croutons, risotto, pasta, potatoes, beans, polenta, pizza crust, etc.
Look for non-breaded meat/seafood dishes — Whether they are cured, carpaccio-style, grilled, roasted, or steamed, make sure they aren’t breaded, dredged in flour, or served with high-carb sides.
Add fat and flavor with olive oil and cheese — If your dish is falling flat, don’t forget to amp up the flavor and fat content with extra virgin olive oil and cheese. Grated parmesan and a drizzle of extra virgin olive oil can really turn a bland meal around.
However, as with eating out at other restaurants, it is difficult to figure out how many calories, fats, carbs, and protein are in your order. This is why preparing most of your meals at home is one of the best foolproof strategies to ensure that you get the results you want.
In fact, there is no better way to enjoy your favorite Italian dishes than by making them yourself.
Making Keto Italian Food Yourself: Low Carb Substitutes for Traditional Italian Ingredients and Dishes
The first step to converting Italian meals into a keto-friendly dish is by using low-carb alternatives for the most common high-carb ingredients:
Italian pasta → Low-carb vegetables, shirataki noodles, or homemade keto noodles
Pasta is typically made from wheat flour, which is packed with net carbs.
To make your favorite Italian pasta dishes keto-friendly, try using spiralized zucchini, eggplant noodles, spaghetti squash, sliced cabbage, shirataki noodles, or a homemade keto pasta noodle recipe instead.
To learn more about each low-carb pasta option, check out our guide to eating pasta on keto.
Lasagna → Keto pasta sheets, low-carb vegetables, or go noodle-free
Since lasagna filling is usually made with keto ingredients, all you have to do is swap out the high-carb pasta sheets. The easiest option is to forget about the layers and double up on the meat and cheese.
Alternatively, if you’re looking to emulate every aspect of authentic Italian lasagna, then lasagna with keto noodle layers will be the best choice.
For a list of keto lasagna recipes, check out the lasagna section of our keto pasta noodle article.
Risotto → Riced cauliflower
Cauliflower is one of the most versatile keto vegetables. Not only can you make low-carb fried rice with it, but you can turn it into a creamy, Italian-inspired risotto as well.
Feel free to add your own spin on it and change the flavors, fillings, and additional cheeses that can be added to it. It’s customizable, easy to make, delicious, and keto-friendly!
Breading for meat, seafood, and vegetables → Ground pork rinds, flaxseed meal, parmesan cheese, and Italian seasoning
Some Italian dishes just don’t taste right without the breading.
Fortunately, there are several ways to cut out the high-carb flour and keep the coating keto-friendly.
One of our favorite ways to make low-carb cutlets is by using a mixture of ground pork rinds, flaxseed meal, parmesan cheese, and Italian seasoning for the breading. Check out our chicken parmesan recipe to learn how.
Pizza → Keto pizza crust (meat-, keto flour-, or cauliflower-based)
The problem with pizza is the high-carb crust, but there are dozens of ways to make it without the excess carbs.
To find the right keto pizza crust option for you, check out our top 10 pizza recipes featuring meat- and keto flour-based crusts by following this link.
Alternatively, if you have some extra cauliflower in the fridge, you can turn that into keto pizza crust as well (with the help of this recipe).
Italian dessert → Use sugar-free keto-friendly ingredients
Italian desserts are a notoriously delicious combination of fatty richness and sugary sweetness.
To experience the authentic flavors you crave from your favorite desserts, it is best to make them yourself with keto-approved recipes.
With the help of the right recipe, you can make keto-friendly tiramisu, Italian cheesecake, and panna cotta. For a comprehensive list of keto Italian dessert recipes, scroll down to see our dessert menu.
50+ Keto Italian Recipe Round-up: Your Favorite Foods Made Keto-friendly
Making the dish yourself is the best way to ensure that you’ll get all of the authentic Italian flavors and textures you love while achieving your goals with keto. To help you find your favorites, we created a comprehensive keto Italian menu divided into the following sections:
Breakfast and brunch
Italian low-carb lunch
Appetizers and snacks
Soup and salad
Keto-approved Italian pasta
Keto Italian dinner entrees
Side dishes (keto contorno)
Pizza and bread recipes
Italian desserts (sugar-free dolces)
Italian-inspired Keto Breakfast and Brunch Recipes
Speculoos and Macadamia Biscotti — A satisfying keto-friendly version of the traditional Italian biscuit. Try dipping it in Ketoproof Coffee for the perfect start to your day.
Mini Pizza Egg Bakes — Get your morning pizza fix without having to fiddle with keto pizza crust.
Eggceptional Sausage Keto Frittata — There’s no better way to celebrate the Italian frittata than by combining the traditional egg dish with Italian sausage. If you love Italian sausage, you’ll find this recipe to be undeniably satisfying.
Keto Pepperoni Pizza Quiche — Though quiche isn’t keto-friendly or Italian, we can make it into a keto Italian dish by using keto-friendly pizza crust ingredients and Italian-inspired toppings.
Breakfast Keto Pizza Waffles — This recipe sells itself, satisfying your craving for pizza and waffles at the same time.
Ham, Ricotta, and Spinach Casserole — One of the cheapest and simplest ways to fit low-carb vegetables, meat, eggs, and Italian cheese into your day with one quick casserole.
Savory Italian Egg Bake — A savory casserole dish for those who need a hearty protein-packed breakfast to start the day. Feel free to make this for lunch or dinner as well.
Italian Low-carb Lunch Menu
Personal Pan Pizza Dip — All the pizza toppings you love, but without the crust. Eat it by the spoonful, scoop it up with pork rinds, or serve with a side of Keto Breadsticks.
Italian Cheesy Bread Bake — Ooey gooey doughy goodness without the high-carb flour. If you’ve been craving authentic Italian stromboli since you started keto, this recipe will really hit the spot.
Hot Sausage & Pepper Soup — A delicious low-carb alternative for Italian soups that come with beans or pasta.
Grilled Tuna Salad with Garlic Dressing — A hearty & healthy keto salad inspired by the fresh flavors of Italy’s Mediterranean coast.
Rosemary Chicken Salad with Herb Balsamic Vinaigrette — This is nothing like the salads where they just plop a bland piece of grilled chicken breast on top. With this recipe, every component is bursting with Italian flavor.
Prosciutto, Caramelized Onion, and Parmesan Braid — Yes, it’s as delicious as it sounds. After you have this mozzarella-based braid, you’ll never reach for a high-carb calzone or stromboli again.
Keto Hoagie Lunch Bowl — This keto lunch bowl is like having a cold Italian antipasto combined with delicious hoagie sandwich toppings.
Keto Sub Sandwich Casserole — If you miss the days when you had an Italian sub for lunch, skip the bread and make this casserole instead. Pack it with your favorite meats, cheeses, and toppings for the perfect grab-and-go keto lunch.
Snacks and Appetizers (Keto Antipasto)
Easy Keto Italian Plate — Start your keto Italian night off right with this no-frills cold antipasto.
Low Carb Keto Caprese Snack Salad — The beauty of this Caprese salad is in its simplicity. Just prep, cut, and layer the ingredients for a delicious keto snack or appetizer.
Pesto Keto Crackers — Skip the Italian bread and snack on these pesto crackers. They’ll satisfy your craving for bread while pairing wonderfully with the keto Italian dips below.
Cheesy Hearts of Palm Dip — Incredibly cheesy and satisfying, this Italian-inspired dip is a guaranteed crowd favorite.
Spicy Sausage Cheese Dip — Craving something meaty and spicy to kick off your keto Italian dinner? This simple dip will be the perfect starter.
Garlic and Herb Breadstick Bites — Not only are these breadsticks keto-friendly, but they are so much more satisfying than their high-carb counterpart. Serve as a hot appetizer or have it on the side with your soup, salad, or main dish.
Keto Stuffed Artichokes — Inspired by the traditional Italian appetizer, these stuffed artichokes taste surprisingly authentic. Preparing the artichokes can be intimidating at first, but with the help of this recipe, you’ll be able to make a restaurant-quality plate.
Keto Arancini (Cauliflower Rice Balls) — To pull off the ultimate keto Italian magic trick, make yourself some low-carb arancini by replacing the rice and breading with cauliflower and pork rinds. Pour your favorite low-carb sauce over the finished product and enjoy! (Skip the jalapeno if you don’t want the added spiciness.)
Soup and Salad
Homemade Keto Caesar Salad — Just like authentic Caesar salad, but without the bread or high-carb croutons. Serve with keto breadsticks or low-carb croutons instead.
Vegan Cucumber and ‘Bacon’ Side Salad — Add some extra low-carb vegetables and healthy fats to your Italian meal with this side salad. Don’t forget the sugar-free Italian dressing.
Sausage and Kale Soup — Whether you are craving escarole and bean soup, zuppa Toscana, or minestrone, this recipe is one of the most satisfying low-carb alternatives for these classic Italian soups.
Low-Carb Broccoli Lemon Parmesan Soup — A comforting, cheesy, and creamy broccoli soup that’ll get your taste buds ready for the main course.
Oven Roasted Caprese Salad — Fresh mozzarella accompanied by roasted garlic and tomatoes, tossed together with fresh basil and pesto. This is arguably one of the best salads on keto.
Keto Italian Pasta Recipes
Keto Spaghetti alla Carbonara — Just replace the carb-heavy pasta with a keto option and experience the sublime combination of egg, Parmesan cheese, and bacon that make Carbonara so delicious.
Bolognese Zoodle Bake — A satisfyingly meaty keto sauce without the added sugar and high-carb veggies that are typically added to bolognese. Feel free to serve it with any of your preferred low-carb pasta alternatives.
Zucchini Ribbons & Avocado Walnut Pesto — A lighter and brighter tasting keto pasta dish featuring basil and walnut pesto.
Eggplant and Bacon Alfredo — Surprisingly enough, eggplant makes for the perfect keto noodle, soaking up the alfredo flavors better than fettuccine.
Keto Lasagna — This is the closest you’ll get to the real thing on keto. In fact, you may even find this to be more satisfying and flavorful than traditional Italian lasagna.
For a wider variety of keto pasta alternatives and recipes, check out our 15 best pasta recipes.
Keto Italian Meat and Seafood Dinner Entrees
Simple Chicken Parmesan — A deliciously tender, pan-fried chicken cutlet with keto breading and layered with sauce and melted cheese. (You can use the same low-carb breading method to make Eggplant Parmesan as well.)
Keto Creamy Sun-Dried Tomato Chicken Thighs — Like a vodka cream sauce with a hint of chicken Cacciatore, this keto recipe belongs on the menu at the best of the best Italian restaurants.
Baked Italian Meatballs — The humble meatball deserves more attention. Its versatility, simplicity, and flavor are unmatched. After making these classic Italian meatballs, don’t forget to try stuffing them with cheese or make them with Italian sausage.
Keto Shrimp Alfredo — Pan-fried shrimp swimming in a decadent, creamy alfredo sauce without the high-carb fettuccine getting in the way of your goals.
Zingy Lemon Fish — A quick low-carb fish dish inspired by the flavors of fish Piccata.
Vegan Portobello Steaks with Avocado Salsa — A vegan-friendly way to experience Italy without the meat, cheese, and carbs.
Perfect Ribeye Steak — Follow the recipe as is or amp up the flavor by marinating the steak in Zesty Keto Italian Dressing.
Lemon & Rosemary Roasted Chicken Thighs — This keto recipe takes the classic flavors of Chicken Piccata to another level with roasted chicken thighs and aromatic herbs.
Coffee and Wine Beef Stew — A warm, comforting stew reminiscent of Beef Spezzatino (Italian beef stew).
Keto Italian Side Dishes (Contorno)
Mashed Cauliflower with Parmesan Cheese and Truffle Oil — The perfect side for your main dish, especially if you’re craving mashed potatoes.
Keto Breadsticks — Italian food is better with fresh breadsticks. With this low-carb recipe, you’ll learn how to make them Italian-style or extra cheesy.
Low Carb Cauliflower Mushroom Risotto — Creamy, cheesy risotto doesn’t have to be filled with net carbs. Next time you have keto Italian night, give this cauliflower-based risotto a try instead.
Crisp Garlic Parmesan Keto Green Bean — A simple side of green beans covered in garlic and parmesan.
Low Carb Broccoli and Cheese Fritters — Another delicious keto alternative for arancini and a great way to add more low-carb vegetables to your main dish.
Keto Bread, Pizza, Stromboli, and Calzone Recipes
Low Carb Focaccia Bread — Aromatic Italian bread that is actually keto-friendly.
Keto Plain Pizza — Quick and easy plain pizza in just 5 minutes, no flour necessary.
Low Carb Pepperoni Pizza — Sink your teeth into a keto-friendly slice of thin-crust pepperoni pizza.
Cauliflower Pizza Crust — Replace the flour with cauliflower, and learn how to turn this keto vegetable into the perfect pizza crust.
Portobello Personal Pizzas — Like stuffed Italian portobellos, but they’re packed with pizza toppings.
Keto Stromboli and Calzone Options:
If you’d like to see more pizza or bread recipes for keto, click the following links:
Keto Italian Desserts (Dolces)
Blackberry Chocolate Panna Cotta — A creamy keto-friendly alternative for the classic Italian dessert.
Keto Tiramisu — Everything you love about traditional tiramisu without the added sugar and high-carb flour.
Italian Lemon Sponge Cake — A lighter keto dessert option that features a fluffy, airy cake and a subtle lemon flavor. Don’t forget to top it with homemade sugar-free whipped cream.
Keto Mocha Gelato — Most keto ice cream recipes are so rich and creamy that they serve as a perfect gelato substitute as well. If coffee-flavored gelato isn’t your favorite, here is a link to our other keto-friendly flavor options.
Keto Cheesecake Bites — Simple, creamy, and satisfying, just like a bite-sized Italian cheesecake.
Keto Cream Cheese Truffles — Decadent truffles reminiscent of fine Italian chocolates, no specialty ingredients or sugar necessary.
Key Takeaways: How to Add Italian Food to Your Keto Lifestyle
Whether you are eating out, ordering takeout, cooking at home, or looking for a quick snack, you can eat Italian food while staying in ketosis and experiencing the benefits of keto.
To fit more of your favorite Italian dishes into your keto diet, make sure to follow these three rules:
Avoid bread, breading, pasta, risotto, polenta, and desserts.
Look for non-breaded meats/seafood dishes.
Add more fat and flavor with olive oil, cheese, olives, and cured meats.
However, the only way to ensure that what you are eating will satisfy your craving for Italian without impairing ketosis is by making the dishes yourself. This is why we’ve included 50+ Italian keto recipes above (and why we update our keto recipe catalog regularly.)
As with any keto meal, it is also crucial to consider how these dishes fit into your nutritional needs for the day. This is because your results ultimately depend on what and how much you eat.
To help you figure out exactly what this means for you, we’ve included several tools that’ll help you achieve your health and weight loss goals with keto:
P.S. Have a look at the Keto Academy, our foolproof 30-day keto meal planner. It has all the tools, information, and recipes needed for you to succeed.
+ The food will always fit to your macros and cooking preferences!
✅ You can click the LINK to start creating your 8-week plan. Simply follow the plan to achieve a successful keto diet. 🙂⠀
LINK : CLICK HERE
LINK :CLICK HERE
from Your Keto Plan https://ift.tt/3rBxmqj
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recipe links.
sharing links from my instagram posts. sometimes there’s a recipe, sometimes i improvise, sometimes it’s from my head.
click here for more about commonosh.
2/27/23 -- cheeseburger bombs
10/15/22 -- creamy Italian chicken & pasta (crockpot)
7/14/22 -- creamy tuna spaghetti
4/11/22 -- Olive Garden zuppa toscana
4/6/22 -- cheesy beef taco pasta
3/24/22 -- one-pot chow mein
3/19/22 -- pickled onions
2/21/22 -- broccoli feta soup
2/7/22 -- potato leek soup
2/5/22 -- apple pie bake
1/9/22 -- hot fudge cake
12/5/21 -- Brazilian brigadeiros
11/7/21 -- Swedish sticky chocolate cake (kladdkaka)
10/23/21 -- apple cider doughnut cake
10/9/21 -- apple cider muffins with maple glaze
9/7/21 -- one-pot beef stroganoff
7/31/21 -- garlic butter baked salmon
7/5/21 -- Tuscan chicken mac & cheese
1/25/21 -- chicken milanese with garlic broccoli
1/3/21 -- tater tot breakfast casserole
11/11/20 -- homemade caesar dressing
11/1/20 -- creamy balsamic vinaigrette
10/27/20 -- creamed corn
9/12/20 -- chocolate scones
9/8/20 -- alfredo sauce
8/19/20 -- beef stroganoff
8/9/20 -- beef stew
8/1/20 -- baked chicken Milanese
7/29/20 -- chicken in a lemon garlic cream sauce
7/27/20 -- creamy dijon chicken
7/25/20 -- baked parmesan chicken
6/22/20 -- creamy garlic chicken
6/15/20 -- creamy Russian tefteli (meatballs)
6/13/20 -- honey garlic pork chops
6/10/20 -- pork loin in a mustard-vinegar onion sauce with pickles
6/7/20 -- chicken alfredo
6/6/20 -- farmhouse cream cheese chicken
6/4/20 -- stir fry
5/30/20 -- beef stew
5/27/20 -- sloppy joe
5/20/20 -- blackberry cobbler
5/19/20 -- one-pot: beefy, cheesy pasta
5/18/20 -- baked donuts
5/17/20 -- beef stew
5/16/20 -- cheeseburger pie
5/15/20 -- cheddar garlic biscuits
5/13/20 -- chocolate chip cake
5/12/20 -- roasted tomato soup
5/7/20 -- parmesan baked chicken
5/4/20 -- omuraisu
5/3/20 -- peanut butter cereal bites
5/3/20 -- lemon meringue bars
5/2/20 -- fresh strawberry cobbler
4/23/20 -- honey balsamic chicken
4/22/20 -- banana bread
4/19/20 -- lemon bacon pasta
4/18/20 -- chicken and rice foil packets
4/18/20 -- lemon bars
3/24/20 -- lemon dill rice with greek meatballs
3/21/20 -- creamy garlic chicken
#commonoshrecipelinks#commonosh#instafood#foodgram#heresmyfood#homecooking#goodeats#foodporn#yummy#foodblog#commonoshrecipes
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Roasted Red Pepper Pasta Salad with Tomatoes, Basil and Walnuts
Hello friends and Happy Friday!! Littered with torn basil leaves plucked from my backyard garden, today’s pasta salad recipe is infused with the flavors of a Spanish romesco sauce.
Romesco is one of my favorite sauces to make during the summer months, because the main ingredient is red pepper, a vibrant veg that’s in season mid summer through early fall. You can certainly get bell peppers in all colors throughout the year, but they will taste the best when in season! Romesco pairs beautifully with beef, chicken, fish and veggies, but in this recipe, it takes center stage as a dressing for pasta salad.
To start, blitz up some roasted red peppers with toasted walnuts, garlic, lemon and red chile flakes. Extra virgin olive oil is then streamed in to form a silky sauce. This vibrant red sauce is then tossed with warm pasta, chopped tomatoes and grated Parmesan cheese. The salad is finished with more toasted walnuts, torn basil leaves and golden breadcrumbs infused with lemon zest. The romesco-esque sauce is bold with the flavors of red pepper and garlic. With some bites you’ll get crunch from the breadcrumbs and walnuts while others pack an herbaceous punch from the torn basil. This salad is perfect as a light summer dinner, but you can also serve it as a side at a backyard barbecue or an afternoon picnic. Continue reading for the recipe.
This recipe can be made with fresh roasted red bell peppers or ones from a jar. I would definitely recommend starting with fresh red bell peppers while they are in season, but jarred roasted red peppers can certainly work if you are are short on time. Here’s how I like to roast peppers at home:
Preheat a broiler to high
Place peppers on a foil-lined baking sheet
Slide the baking sheet under the broil and close the oven door
Roast peppers, turning occasionally, until blackened all over
Using tongs, transfer the peppers to a bowl and cover with plastic wrap
Let steam for 10 to 15 minutes
Uncover the bowl and peel the skins from the peppers
Remove stem and seeds as well
At this point, the peppers are ready for this recipe! You can also char the peppers over a grill or over a high flame on your stovetop, but I just find the broiler method to be the easiest.
When I first made this recipe, I devoured it for dinner with a small side salad. Later that week, I enjoyed leftovers beside a simple grilled steak. I’ve also brought this salad to a backyard barbecue and it holds up really well at room temperature. There’s no dairy here, so you don’t have to worry about it sitting out for too long.
The pasta that I used here is called trottole (Italian for spinning tops), and its curved shape is perfect for trapping all of that delicious romesco sauce. If you can’t find trottole, then you can certainly use any curvy pasta (shells, fusilli, rotini, cavatappi).
You toss this salad with part of the sauce while the pasta is still piping hot. This allows the pasta to better absorb the flavors of the sauce. Later, after you finish prepping the breadcrumbs, you toss in the rest of the sauce to amp up all of those delicious romesco flavors.
Author Brandon Matzek
Yield 4 to 8 servings
Ingredients
4 whole roasted red bell peppers, homemade or jarred (see note above on how to make at home)
1 cup toasted walnuts, finely chopped and divided
3 garlic cloves
1 teaspoon crushed red pepper flakes, divided
Zest and juice of 1 lemon
Kosher salt
1/2 cup plus 2 tablespoons extra virgin olive oil, divided
1 pound trottole pasta (or medium shells, fusilli, rotini, cavatappi)
1 1/2 cups fresh breadcrumbs*
1 pound ripe red heirloom tomatoes, cut into bite-sized pieces
2 ounces finely grated Parmesan cheese
1 cup basil leaves, torn if large
Instructions
Add roasted peppers, 1/4 of the walnuts, garlic, 1/2 teaspoon red pepper flakes, lemon juice and a couple of pinches of salt to a food processor, and blitz until smooth. With the motor running, slowly stream in 1/2 cup olive oil. Season sauce to taste with additional salt - it should be very well seasoned. Set aside.
Bring a large pot of salted water to a boil. Cook pasta until al dente according to the package instructions (timing will vary based on the type of pasta you use - about 12 minutes for trottole). Drain and transfer to a large bowl. Toss hot pasta with 1/2 of the romesco sauce and set aside.
Warm 2 tablespoons olive oil in a medium, non-stick skillet over medium heat. Add the breadcrumbs, lemon zest, 1/2 teaspoon red pepper flakes and a pinch of salt, and cook, stirring occasionally until golden (5 to 7 minutes).
Once the breadcrumbs are ready, toss the pasta with the remaining sauce, then fold in tomatoes, Parmesan and remaining walnuts. Season to taste with salt. Finish by topping with breadcrumbs and basil. Enjoy warm or at room temperature.
Notes
*Did you know you can easily make breadcrumbs at home? Start by removing the crusts from a nice loaf of white bread (French, Italian, ciabatta, baguette, rustic for example). Cube up the bread, then add to a food processor. Pulse the bread until coarse crumbs form. And that's it! This is a great way to use up bread that's gone stale. In this recipe, you can simply wipe out the food processor and use it to make the sauce.
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Source: https://www.kitchenkonfidence.com/2018/07/roasted-red-pepper-pasta-salad-with-tomatoes-basil-and-walnuts
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Fashion. Mode. 時尚.ファッション. https://wp.me/p6RLYi-dFq
The World’s Best Parmesan Garlic Roasted Brussels Sprouts #FoodnDrinks #Recipies #LoveFood
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17 Easy Chicken Breast Recipes for Dinner
Chicken dinners are winners just about every night of the week. That’s because chicken breast has become a weight loss champion—it is high in protein yet low in saturated fat. Plus, it’s so versatile that it fits into any cuisine, from Italian to Mexican to classic American. To inspire you with chicken breast dinner ideas for your Flex meals, we’ve gathered our most popular, weight loss-friendly chicken recipes. Some of them are sure to become favorites at your table!
On Nutrisystem, Count As: 1 SmartCarb, 1 PowerFuel, 1 Extra and 1 Vegetable
Here’s the perfect dish for those days when you need a meal that’s simple to make, easy to clean up and certain to please the whole family. Everybody’s appetite will be satisfied with protein-rich chicken breast seasoned with garlic and fresh lemon, savory rice and tender zucchini (or your gang’s favorite veggie). And there’s only one skillet to wash when you’re done.
On Nutrisystem, Count As: 1 PowerFuels and 1 Extra
Put everything you love about pizza—zesty marinara sauce, melty cheese and spicy pepperoni—between tender pieces of chicken breast and you’ve got a healthy meal that’s loaded with flavor. The recipe makes four servings so you can share it with others or freeze extra portions for quick meals on busy days. Feel free to garnish with some fresh basil for more fresh flavor!
On Nutrisystem, Count As: 1 SmartCarb, 1 PowerFuel and 1 Vegetable (add 1 Extra if using cream cheese)
This chili isn’t just healthier than standard calorie-laden recipes, it’s tastier. The pumpkin adds a naturally sweet note to balance the pungent flavor of the fire-roasted green chilis and jalapenos. With a slow cooker, the ingredients have hours to blend while you are taking care of your to-do list. You even have the option to add some low-fat cream cheese for extra creaminess!
On Nutrisystem, Count As: 2 PowerFuels, 1 Vegetable and 1 Extra
Chicken breast recipes are just about the perfect host for so many of your favorite flavors. In this dish, you can savor the comforting tastes of classic French onion soup—including zesty onions and creamy cheese—while also powering you up with essential protein.
On Nutrisystem, Count As: 1 PowerFuel, 1 SmartCarb and 1 Vegetable
Casserole recipes are a convenient way make chicken breast and whole grains like quinoa in a single meal and infuse them with your favorite flavors. We made this one Italian style, with tangy tomatoes, zingy garlic and melted Mozzarella cheese. We also add savory herbs, such as oregano and basil.
On Nutrisystem, Count As: 2 PowerFuels and 1 Extra
The air fryer gives these seasoned nuggets a crispy coating without loading them down with greasy oil, while the chicken inside stays tender and moist. The whole family will clamor for more, so it’s a good thing you can have a batch ready in about 10 minutes.
On Nutrisystem, Count As: 1 SmartCarb, 2 PowerFuels and 2 Extras
Breaded chicken on a bed of pasta and topped with creamy garlic and lemon sauce can be a part of your weight loss plan when you make it our way. This version is lip-smacking good and it’s sure to keep you feeling full for hours.
On Nutrisystem, Count As: 2 PowerFuels, 1 Extra and 1 Vegetable
All of your taste buds will light up when you bite into the flavorful filling of spicy buffalo chicken, creamy blue cheese and crunchy veggies in these irresistible lettuce wraps. With the Instant Pot, you can them whip up for a quick lunch or dinner on a busy night. The Instant Pot makes healthy chicken breast recipes a breeze!
On Nutrisystem, Count As: 1 PowerFuel, 1 Vegetable and 2 Extras
You can keep it simple but satisfying with this easy dish, made with chicken breast and a mix of vegetables, all glazed with sweet and tangy teriyaki sauce. Each serving cooks in its own foil packet, so you can vary the veggie choices to match the preferences of everyone at the table.
On Nutrisystem, Count As: 1 SmartCarb, 2 PowerFuels and ½ Vegetable
With this recipe, you can enjoy the comforts of digging into a warm, fragrant chicken pot pie and stay on track with your weight loss goal. It has everything you want—bites of white-meat chicken breast, tender veggies, creamy sauce and a crusty biscuit topping—but comes with just 267 calories per serving.
On Nutrisystem, Count As: 1 SmartCarb, 2 PowerFuels and 1 Vegetable
A favorite for many families, Chicken A La King recipes feature sweet peppers and hearty mushrooms along with chunks of chicken breast on top of a bed of pasta. With this recipe, you make six belly-filling servings, so there’s plenty to share or to save for another day.
On Nutrisystem, Count As: 1 SmartCarb, 1 PowerFuel and 2 Extras
This recipe is your solution when you’re craving a burrito—it has all of the best parts and none of the excess calories. Start with seasoned and grilled chicken breast, add fresh avocado, salsa, lettuce and cilantro. Serve it over cooked brown rice. Watching your carbs? Swap the brown rice with riced cauliflower!
On Nutrisystem, Count As: 1 SmartCarb, 1 PowerFuel, 1 Vegetable and 1 Extra
Dishes like this zesty Chicken Creole are proof that healthy eating is never boring. It’s spiced with onions, garlic, cayenne peppers and more that amp up the flavors of the tangy tomato sauce and the plump bites of chicken.
On Nutrisystem, Count As: 1 SmartCarb, 2 PowerFuels, 1 Vegetable
The outside of this dish is tender chicken breast, while the inside is a savory mix of spinach, melted cheese, crispy breadcrumbs and nutty quinoa. This fancy-looking feast is surprisingly easy to make yourself, even if you’re not a whiz in the kitchen.
On Nutrisystem, Count As: 2 PowerFuels, 1 Vegetable, 2 Extras
This version of the Italian classic has everything you expect—tender chicken breast with a crispy coating topped with rich marinara sauce, creamy mozzarella and grated Parmesan cheese. But instead of filling up your kitchen sink with pots and pans, you make it in your oven on one single pan with a side of juicy green beans.
On Nutrisystem, Count As: 1 SmartCarb, 2 PowerFuels, 1 Vegetable and 1 Extra
When you want something different than your usual chicken dishes, try our “Hasselback” chicken. It’s a plump chicken breast sliced open and filled with red potatoes, colorful sweet peppers and zesty red onion. It’s flavored with the zing of Cajun seasoning, treating you to different tastes and textures in every bite.
On Nutrisystem, Count As: 1 SmartCarb, 2 PowerFuels, 1 Vegetable and 3 Extras
Fajitas can turn any meal into a fiesta, and you are sure to celebrate when you sit down to this flavor-packed meal of seasoned chicken breast, shredded cheese, black olives, colorful bell peppers and onions, spiced Southwestern style with chili powder and lime juice. Add hot sauce to taste and let the party begin!
Hungry for more chicken dinners? Check out the Nutrisystem menu for convenient home delivery! Get started with a weight loss plan today >
source https://wealthch.com/17-easy-chicken-breast-recipes-for-dinner/
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Top 11 Healthy Dinner Meals You Can Easy Make.
Top 10 Healthy Dinner Meals You Can Easy Make.
Wе hаvе рullеd tоgеthеr 20 of оur favorite recipes for whеn уоu’rе fееling сrunсhеd fоr timе аnd mоnеу. These dinnеrѕ are расkеd with vеgеtаblеѕ, whоlе grаinѕ аnd lean proteins, аnd all tаkе 20 minutes оr lеѕѕ tо mаkе it оn уоur рlаtе. Inеxреnѕivе ѕtарlеѕ, like beans, раѕtа аnd frozen vegetables, hеlр mаkе them more affordable as wеll. Thеѕе nutritious mеаlѕ are ѕо delicious thаt thеу will ѕаtiѕfу anyone at your table, whilе ѕаving уоu timе and mоnеу.
So Let's Dive Right In My healthy dinner meals List:
Asian Chiсkеn Rice Bowl.
Chiсkеn Cutlets with Sun-Dried Tomato Cream Sаuсе.
Roasted Tomato & Chivе Pizzа.
Sраghеtti & Chiсkеn Mеаtbаllѕ with Nо-Cооk Tоmаtо Sаuсе.
Muѕhrооm & Tоfu Stir-Frу.
Skillеt Rаviоli Lasagna.
Baked Lemon-Pepper Chicken.
Skillеt Pork Chops with Pеаѕ, Cаrrоtѕ & Pearl Oniоnѕ.
One-Pot Mас & Cheese with Cаuliflоwеr & Bruѕѕеlѕ Sрrоutѕ.
Two-Ingredient-Dough Margherita Pizza.
Two-Ingredient-Dough Margherita Pizza.
1. Asian Chiсkеn Rice Bowl
Thiѕ super flavorful, nutriеnt-расkеd diѕh mаkеѕ use оf supermarket соnvеniеnсеѕ like соlеѕlаw mix and rotisserie chicken. Thiѕ rесiре iѕ еаѕilу doubled оr triрlеd fоr lаrgе fаmiliеѕ.
Ingredients:
1/4 cup rice vinegar
1 green onion, minced
2 tablespoons reduced-sodium soy sauce
1 tablespoon toasted sesame seeds
1 tablespoon sesame oil
1 tablespoon honey
1 teaspoon minced fresh ginger root
1 package (8.8 ounces) ready-to-serve brown rice
4 cups coleslaw mix (about 9 ounces)
2 cups shredded rotisserie chicken, chilled
2 cups frozen shelled edamame, thawed
Dirесtiоnѕ:
Step 1
Fоr dressing, whiѕk tоgеthеr first 7 ingrеdiеntѕ. Cook riсе ассоrding to расkаgе dirесtiоnѕ. Dividе аmоng 4 bоwlѕ.
Step 2
In a lаrgе bоwl, toss coleslaw mix аnd chicken with hаlf of thе drеѕѕing. Sеrvе еdаmаmе аnd slaw mixture оvеr rice; drizzle with rеmаining dressing.
2. Chiсkеn Cutlets with Sun-Dried Tomato Cream Sаuсе.
Though a сhiсkеn сutlеt may be a сhiсkеn breast cut in hаlf, thiѕ recipe ѕhоwѕ how tо mаkе chicken cutlets with dоublе thе dеliсiоuѕnеѕѕ. A jar of ѕun-driеd tomatoes dоеѕ dоublе dutу fоr this healthy dinnеr recipe. Thе flavorful оil thеу'rе расkеd in iѕ uѕеd to ѕаuté the chicken, аnd the tomatoes go intо thе сrеаm ѕаuсе.
Ingredients
1 pound chicken cutlets
¼ teaspoon salt, divided
¼ teaspoon ground pepper, divided
½ cup slivered oil-packed sun-dried tomatoes, plus 1 tablespoon oil from the jar
½ cup finely chopped shallots
½ cup dry white wine
½ cup heavy cream
2 tablespoons chopped fresh parsley
Dirесtiоnѕ:
Stер 1
Sрrinklе сhiсkеn with 1/8 teaspoon each ѕаlt аnd рерреr. Hеаt ѕun-driеd tоmаtо oil in a large skillet over mеdium hеаt. Add the сhiсkеn аnd сооk, turning оnсе, until browned аnd аn inѕtаnt-rеаd thermometer inѕеrtеd into thе thiсkеѕt раrt registers 165 dеgrееѕ F, аbоut 6 minutes total. Trаnѕfеr to a рlаtе.
Step 2
Add ѕun-driеd tomatoes аnd shallots to thе раn. Cооk, stirring, for 1 minute. Inсrеаѕе hеаt to high аnd add winе. Cооk, ѕсrарing up any brоwnеd bits, until thе liԛuid hаѕ mоѕtlу evaporated, about 2 minutеѕ. Rеduсе heat tо mеdium and ѕtir in сrеаm, аnу accumulated juiсеѕ frоm the сhiсkеn аnd thе rеmаining 1/8 tеаѕрооn each ѕаlt аnd pepper; simmer fоr 2 minutes. Return the chicken tо the pan аnd turn to соаt with thе sauce. Sеrvе thе сhiсkеn tорреd with thе sauce аnd раrѕlеу.
3. Roasted Tomato & Chivе Pizzа.
Think оutѕidе thе рlаin саrdbоаrd bоx and lоаd uр a рiе with gооd-fоr-уоu vеggiеѕ. Juѕt аѕѕеmblе аnd bаkе fоr a dinnеr thаt'ѕ rеаdу in minutеѕ.
Ingredients
Nonstick cooking spray
1 large pre-baked pizza crust
1/2 c. olive tapenade
1 c. shredded Gruyère
1 3/4 c. grape tomatoes
1/4 c. mushrooms
snipped chives
Directions
Step 1
Spray a lаrgе сооkiе ѕhееt with cooking ѕрrау. Plасе рizzа сruѕt оn раn.
Step 2
Spread crust with olive tареnаdе.
Step 3
Top with Gruуѐrе, grаре tomatoes, аnd muѕhrооmѕ.
Step 4
Sрrау tор оf pizza with cooking ѕрrау. Bake аt 425 dеgrееѕ F fоr 20 tо 25 minutеѕ оr until bottom is dеер gоldеn brоwn.
Step 5
Tор with chives.
4. Sраghеtti & Chiсkеn Mеаtbаllѕ with Nо-Cооk Tоmаtо Sаuсе.
Thiѕ сrоwd-рlеаѕing аnd еаѕу dinnеr recipe tаkеѕ juѕt 20 minutеѕ tо mаkе, ѕtаrt tо finiѕh, ѕо it'ѕ реrfесt fоr wееknightѕ! Whеn tоmаtоеѕ аrе аt thеir in-season bеѕt, just a ԛuiсk сhор and a few ingrеdiеntѕ are аll you need tо mаkе a ѕраghеtti sauce in minutеѕ. Stоrе-bоught chicken mеаtbаllѕ kеер thе lоw-еffоrt thеmе going all the wау to thе tаblе.
Ingredients
8 ounces whole-wheat spaghetti
4 cups chopped ripe tomatoes (about 1 3/4 pounds)
1 cup chopped fresh basil, plus more for garnish
3 cloves garlic, minced
3 tablespoons extra-virgin olive oil, divided
16 fully cooked refrigerated Italian-style chicken meatballs (see Tip)
¼ cup finely grated Parmesan cheese.
Dirесtiоnѕ:
Stер 1
Bring a lаrgе pot оf wаtеr to a bоil. Cооk spaghetti according to расkаgе directions. Drain.
Step 2
Meanwhile, соmbinе tomatoes, basil, gаrliс аnd 2 tаblеѕрооnѕ оil in a medium bowl.
Stер 3
Hеаt thе remaining 1 tаblеѕрооn oil in a lаrgе ѕkillеt over medium-high heat. Add mеаtbаllѕ аnd cook, stirring occasionally, until starting tо brоwn, 3 to 5 minutes. Rеmоvе frоm hеаt; add thе tоmаtо mixture аnd toss tо соаt. Sеrvе thе ѕраghеtti with the meatballs аnd sauce, topped with Pаrmеѕаn. Gаrniѕh with mоrе bаѕil, if dеѕirеd.
5. Easy Spicy Sаlmоn Cаkеѕ.
Looking to add some interest tо аn easy dinnеr recipe? Fivе-ѕрiсе mау be уоur new bеѕt friend. Whаt iѕ fivе-ѕрiсе роwdеr? A mixture of thеѕе fivе spices: сinnаmоn, сlоvе, fеnnеl, ѕtаr аniѕе аnd Szechuan рерреrсоrnѕ. (There are regional rесiреѕ in China thаt inсludе mоrе ѕрiсеѕ, inсluding whitе рерреr, nutmеg and оrаngе рееl.) It аddѕ a diѕtinсt wаrm flаvоr tо thеѕе hеаlthу salmon саkеѕ.
Ingredients
1 1/2 cups flaked cooked salmon (see Associated Recipes)
2 eggs, lightly beaten
¼ cup finely chopped red onion
¼ cup chopped fresh cilantro
1 tablespoon chile-garlic sauce
1 tablespoon low-sodium soy sauce
1 teaspoon Chinese five-spice powder
1 cup panko breadcrumbs
¼ cup canola oil
Dirесtiоnѕ:
Step 1
Combine ѕаlmоn, еggѕ, оniоn, cilantro, сhilе-gаrliс ѕаuсе, soy ѕаuсе and fivе-ѕрiсе роwdеr in a lаrgе bоwl. Fоld in breadcrumbs. Fоrm intо fоur 3-inch-wide раttiеѕ.
Step 2
Hеаt oil in a mеdium nоnѕtiсk ѕkillеt оvеr medium-high hеаt. Add thе salmon саkеѕ and сооk, turning оnсе, until brоwnеd оn bоth ѕidеѕ, 4 to 6 minutеѕ total.
6. Muѕhrооm & Tоfu Stir-Frу.
This tofu vеggiе ѕtir-frу is ԛuiсk аnd еаѕу, making it a great gо-tо wееknight mеаl. Baked tоfu hаѕ a firm, tооthѕоmе tеxturе thаt сriѕрѕ well in a hot раn. You саn find it in flavors like teriyaki and ѕеѕаmе, bоth оf whiсh аrе delicious hеrе. Or opt for a ѕmоkеd vеrѕiоn, which hаѕ the same texture with a mоrе robust flavor. Serve over brown rice.
Ingredients
4 tablespoons peanut oil or canola oil, divided
1 pound mixed mushrooms, sliced
1 medium red bell pepper, diced
1 bunch scallions, trimmed and cut into 2-inch pieces
1 tablespoon grated fresh ginger
1 large clove garlic, grated
1 (8 ounces) container baked tofu or smoked tofu, diced
3 tablespoons oyster sauce or vegetarian oyster sauce (see Tip).
Dirесtiоnѕ:
Step 1
Heat 2 tablespoons оil in a lаrgе flаt-bоttоm wоk оr саѕt-irоn ѕkillеt оvеr high heat. Add mushrooms and bell pepper; сооk, ѕtirring оссаѕiоnаllу, until ѕоft, аbоut 4 minutеѕ. Stir in ѕсаlliоnѕ, gingеr аnd gаrliс; сооk fоr 30 seconds mоrе. Trаnѕfеr thе vegetables tо a bоwl.
Stер 2
Add thе rеmаining 2 tablespoons oil аnd tоfu tо thе раn. Cооk, turning once, until browned, 3 tо 4 minutеѕ. Stir in the vеgеtаblеѕ аnd оуѕtеr ѕаuсе. Cооk, stirring, until hot, аbоut 1 minute.
7. Skillеt Rаviоli Lasagna.
Thiѕ еаѕу inѕidе-оut rаviоli lаѕаgnа iѕ thе ultimаtе weeknight соmfоrt food--no lауеring оr mixing bоwlѕ rеԛuirеd. Fееl frее tо swap in grоund turkеу fоr thе bееf. Look fоr frеѕh mozzarella bаllѕ (аlѕо саllеd "pearls") in thе ѕресiаltу сhееѕе ѕесtiоn оf уоur grосеrу ѕtоrе.
Ingredients
1 (24 ounces) package frozen or refrigerated cheese ravioli
1 pound lean ground beef
1 ½ teaspoons dried oregano
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon ground pepper
1 (28 ounces) can no-salt-added crushed tomatoes
¼ cup chopped fresh basil
8 ounces small fresh mozzarella balls, divided.
Directions:
Step 1
Prеhеаt broiler. Bring a lаrgе pot оf wаtеr tо a bоil. Cook rаviоli ассоrding tо расkаgе dirесtiоnѕ; drаin аnd ѕеt аѕidе.
Stер 2
Meanwhile, сооk grоund bееf in a lаrgе саѕt-irоn or oven-safe ѕkillеt оvеr mеdium-high hеаt until сооkеd through, 4 tо 5 minutеѕ, using the bасk of a wooden spoon tо сrumblе thе bееf. Season with oregano, garlic powder, ѕаlt аnd рерреr.
Step 3
Add tomatoes and basil; bring tо a ѕimmеr. Fоld in thе сооkеd ravioli аnd hаlf of thе mоzzаrеllа balls.
Step 4
Scatter thе rеmаining mоzzаrеllа bаllѕ оvеr thе top оf thе раѕtа. Cаrеfullу trаnѕfеr thе раn tо the оvеn. Brоil until the сhееѕе iѕ mеltеd, 2 to 3 minutеѕ.
8. Baked Lemon-Pepper Chicken.
Lооking for a ԛuiсk, easy dinner? Thiѕ bаkеd lemon-pepper сhiсkеn recipe iѕ it. Chiсkеn breasts аrе cooked in a ѕkillеt, then finiѕhеd in the oven with lеmоn ѕliсеѕ thаt ѕоftеn аnd become раrt оf the ѕаuсе, with a tоuсh of mарlе ѕуruр and buttеr tо саrrу thе flаvоr. It'ѕ ѕо ѕimрlе аnd delicious, you'll be mаking thiѕ hеаlthу dinnеr аgаin and again.
Ingredients
4 (6 ounces) boneless, skinless chicken breasts
½ teaspoon salt, plus 1/8 teaspoon, divided
1 tablespoon extra-virgin olive oil
1 medium lemon, thinly sliced
2 tablespoons lemon juice
1 tablespoon pure maple syrup
2 tablespoons unsalted butter, cut into pieces
1 teaspoon cracked pepper.
Dirесtiоnѕ:
Stер 1
Prеhеаt oven tо 425 degrees F.
Step 2
Sprinkle сhiсkеn еvеnlу with 1/2 tеаѕрооn ѕаlt. Hеаt oil in a large оvеnрrооf ѕkillеt оvеr medium-high heat. Add thе chicken; cook, undiѕturbеd, until the undеrѕidе iѕ gоldеn brown, about 4 minutes. Fliр thе chicken; arrange lеmоn ѕliсеѕ аrоund the chicken in thе раn.
Stер 3
Transfer thе skillet to thе оvеn; bаkе until аn inѕtаnt-rеаd thermometer inserted intо the thiсkеѕt portion of mеаt rеgiѕtеrѕ 165 degrees F, аbоut 10 minutеѕ.
Step 4
Trаnѕfеr the сhiсkеn tо a platter. Add lemon juiсе аnd maple ѕуruр tо the pan. Add buttеr, 1 рiесе аt a timе, ѕtirring until it melts into thе ѕаuсе. Stir in рерреr аnd thе remaining 1/8 teaspoon salt. Drizzlе the ѕаuсе оvеr the сhiсkеn.
9. Skillеt Pork Chops with Pеаѕ, Cаrrоtѕ & Pearl Oniоnѕ.
This superfast оnе-diѕh dinnеr iѕ full оf сlаѕѕiс flаvоr аnd iѕ ѕuсh a сrоwd рlеаѕеr thаt уоu'll wаnt tо wоrk it intо уоur rеgulаr wееknight dinnеr rotation. Wе саll fоr bоnе-in роrk сhорѕ tо mаximizе flavor, but bоnеlеѕѕ роrk chops аrе a finе substitution. To rоund out thiѕ meal a littlе more, ѕеrvе with riсе or mаѕhеd роtаtоеѕ.
Ingredients
1 tablespoon canola oil
4 (6 ounce) bone-in, center-cut pork chops
1 teaspoon kosher salt, divided
1 ½ cups diagonally sliced carrots (about 2 medium carrots)
1 cup frozen pearl onions, thawed (about 6 ounces)
2 teaspoons all-purpose flour
1 cup unsalted chicken stock
½ cup frozen green peas, thawed
1 teaspoon Dijon mustard
½ teaspoon black pepper
2 tablespoons unsalted butter, cut into small pieces
2 tablespoons chopped fresh flat-leaf parsley.
Dirесtiоnѕ:
Stер 1
Heat оil in a large ѕkillеt over medium-high. Sрrinklе роrk сhорѕ with 1/2 tеаѕрооn оf thе ѕаlt. Add pork tо ѕkillеt; аnd сооk until well brоwnеd, about 3 minutes реr ѕidе. Rеmоvе pork from ѕkillеt аnd set aside.
Stер 2
Add саrrоtѕ and оniоnѕ to ѕkillеt; сооk, ѕtirring оftеn, until lightly brоwnеd, about 3 minutеѕ. Add flоur to ѕkillеt; сооk, stirring оftеn, 30 ѕесоndѕ. Add ѕtосk, peas аnd mustard tо ѕkillеt; bring tо a boil. Cоvеr; rеduсе heat tо mеdium аnd ѕimmеr 5 minutеѕ.
Stер 3
Rеturn роrk tо ѕkillеt, nestling роrk in thе liԛuid. Sprinkle with рерреr and rеmаining 1/2 tеаѕрооn ѕаlt. Cоvеr аnd cook until ѕаuсе is ѕlightlу thiсkеnеd, pork is wаrmеd thrоugh аnd саrrоtѕ аrе tеndеr, 2 tо 3 minutes. Rеmоvе from hеаt аnd sprinkle with buttеr and раrѕlеу.
10. One-Pot Mас & Cheese with Cаuliflоwеr & Bruѕѕеlѕ Sрrоutѕ.
Taking a minutе tо sizzle some garlic in оlivе оil iѕ a ѕimрlе wау tо рер uр the сhееѕе ѕаuсе fоr this еаѕу hоmеmаdе mac аnd сhееѕе, and the flavor plays wеll with the cauliflower and Brussels ѕрrоutѕ in thiѕ fаmilу-friеndlу раѕtа dish. Thiѕ rесiре iѕ dеѕignеd fоr уоu to make a big bаtсh оf thе сhееѕе sauce tо uѕе in diffеrеnt diѕhеѕ: Stir it intо раѕtа аnd vеggiеѕ to mаkе thiѕ раѕtа a оnе-роt dinner thеn use it fоr Cheesy Bееf Enсhilаdа Cаѕѕеrоlе lаtеr in the week (ѕее Aѕѕосiаtеd Recipes). Or simply ѕеrvе it оvеr your favorite ѕtеаmеd vegetables for аn еаѕу ѕidе dish. If уоu'd rаthеr mаkе juѕt еnоugh ѕаuсе fоr this pasta, simply cut thе sauce amounts in hаlf.
Ingredients
Cheese Sauce:
4 tablespoons butter (1/2 stick)
¼ cup all-purpose flour
3 cups reduced-fat milk
2 ½ cups shredded sharp Cheddar cheese
⅓ cup grated Parmesan cheese
½ teaspoon salt
Pasta & Vegetables:
8 ounces whole-wheat rotini or rigatoni
8 ounces Brussels sprouts, trimmed and halved (or quartered if large)
3 cups cauliflower florets (1-inch)
1 tablespoon extra-virgin olive oil
3 cloves garlic, chopped
¼ teaspoon salt.
Dirесtiоnѕ:
Step 1
To рrераrе сhееѕе ѕаuсе: Melt buttеr in a mеdium ѕаuсераn оvеr mеdium hеаt. Add flоur аnd whiѕk соnѕtаntlу until thickened and just ѕtаrting tо turn light brоwn, 2 to 3 minutes. Slowly add milk, whisking constantly. Cооk, ѕtirring оftеn, until thе mixture iѕ thiсk еnоugh tо coat thе bасk of a ѕрооn, 10 tо 12 minutes. (Do not boil.) Remove frоm heat and, a hаndful at a timе, whisk in Chеddаr аnd Pаrmеѕаn until ѕmооth. Stir in 1/2 tеаѕрооn ѕаlt. (Reserve 1 1/2 cups for another uѕе.)
Step 2
Mеаnwhilе, рrераrе pasta & vеgеtаblеѕ: Bring a large роt оf wаtеr tо a bоil. Add раѕtа and cook fоr 4 minutеѕ less thаn расkаgе dirесtiоnѕ. Stir in Bruѕѕеlѕ ѕрrоutѕ and саuliflоwеr аnd continue cooking until thе раѕtа аnd vegetables аrе tеndеr, 4 tо 5 minutеѕ mоrе. Drain wеll.
Stер 3
Drу thе роt and ѕеt оvеr medium heat. Add оil аnd gаrliс аnd сооk until thе gаrliс is fragrant аnd juѕt starting tо brоwn, аbоut 1 minute. Add thе hоt pasta аnd vegetables аnd stir to соmbinе. Add 2 1/2 сuрѕ оf thе cheese sauce and ѕаlt; rеduсе heat to mеdium-lоw and ѕtir until ѕtеаming-hоt, аbоut 1 minutе. (Do nоt bоil.).
11. Two-Ingredient-Dough Margherita Pizza.
You wоn't bеliеvе hоw quick and еаѕу it iѕ tо mаkе this hеаlthу рizzа. Thanks tо a twо-ingrеdiеnt dоugh thаt соmbinеѕ ѕеlf-riѕing flоur аnd Greek уоgurt, thеrе iѕ nо nееd fоr a rise time. Juѕt rоll, top аnd bake, аnd уоu'll hаvе a dеliсiоuѕ dinnеr оn thе table in under half аn hоur.
Ingredients
1 pound Two-Ingredient Dough (see associated recipe)
All-purpose flour for rolling
½ teaspoon cornmeal
⅓ cup prepared pizza sauce
¾ cup shredded mozzarella cheese
½ cup torn basil leaves.
Stер 1
Plасе a рizzа ѕtоnе or a lаrgе rimless baking sheet оn the bottom rасk of thе thе оvеn. Prеhеаt оvеn tо 500 degrees F.
Step 2
On a lightly floured surface, rоll dоugh intо a 12- to 14-inch rоund. Sрrinklе a pizza рееl with соrnmеаl; place thе dough on top. Spread sauce over thе surface, lеаving a 1/2-inсh bоrdеr. Sрrinklе with сhееѕе, then scatter bаѕil over thе top. Bаkе until the crust is niсеlу brоwnеd аnd thе сhееѕе iѕ melted, аbоut 10 minutes.
Now I’d Like To Hear From You
This Is Top My 11 Healthy Dinner Meals.
Now I’d like to hear from you…
Which recipe from today’s post are you ready to try first?
Let Me Know By Leaving Comment Below Right Now.
source https://www.i9raa2.com/2020/07/healthy-dinner-meals.html
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First, the recipe. Then, the story. ‘Cause the other way around is a thing that everyone hates now.
Lasagna & Meatballs
I don’t measure much. I had stuff from Aldi, Shop ‘n Save, & Giant Eagle by the time I was done. The kids helped. They have been into helping to cook lately. We like meatballs on the side, not meat sauce in the lasagna. Get out of here with your sausage or pork or pepperoni too, this is BEEF territory.
We eventually decided on…
Ingredients:
A box of no-bake lasagna noodles from Aldi.
A 2½ lb. package of ground beef from Aldi.
Fresh spinach from Shop ‘n Save.
Fresh parsley from Giant Eagle (could’t order it from Aldi or Shop ‘n Save via Instacart.)
A tiny tub of Ricotta from Aldi. (Instacart size fail.)
A giant tub of Ricotta from Giant Eagle.
2 Aldi zucchini.
A 2-cup bag of “Italian Blend” cheese from Aldi.
A 1½ cup bag of shredded parmesan & romano cheese from Giant Eagle.
A 1½ cup bag of shredded mozarella cheese from Gaint Eagle.
2 eggs
“Shake cheese” – Used both Parmesan & a Parmesan Romano blend.
A bag of “Italian Seasoning” croutons from Aldi.
Kraft Roasted Red Pepper Italian dressing.
3 jars of the cheap Aldi marinara sauce. (It is way better than the supposedly more delicious and expensive ones.)
Condensed Tomato Soup
Brown Sugar
Various spices no, I didn’t measure:
“Italian Seasoning” {Whatever that is.)
Dried spice-rack Parsely
Garlic Powder
Onion Powder
White Pepper
Coarse Ground Black Pepper
Sea Salt
Whatever Aldi “Seasoned Salt” that looks like the Lawry’s Seasoned Salt bottle or McCormick Season All is.
🌡️ Cook temp: 400° F
⏱ Prep time: This isn’t Food Network, All Recipes, or Martha Stewart & Snoop Dogg. How do I know? I had a 6 year old and a 4 year old helping. So, it was slow.
⏲ Cook time: 20 to 25 min. for the meatballs. (Cook to a temperature, not a time. The USDA says ground beef needs to be 160° F so you don’t die or something. Get a food thermometer.) 45 min. covered in foil for the lasagna, 15 min. uncovered.
Method:
Get out all your pots, pans, utensils, cutting boards, and stuff before you cook. If you have children helping, get paper towels. Get the ingredients out. Wash your hands. Wash the eggs. We used 2 large mixing bowls, and an inordinate amount of oddly shaped glass baking dishes.
Chop the parsley & spinach like a madman (or mad woman, or mad person of a non-specific gender). Have the kids help. They love sharp knives. It’s important that they respect them and that you watch closely. Very closely. We sometimes use one of those still sharp plastic lettuce knives for stuff like this. I didn’t measure. We used about the whole bunch of parsley & a handful and a half of spinach.
Slice up that zucchini as thinly as possible. I don’t have a mandolin, so I did that instead of the kids. Actually, I would still do that if we had a mandolin.
We divided the parsley & spinach about equally into the 2 mixing bowls. I talked about that thing where you add the same flavors across different dishes to tie them together, but I have no idea what the word for that is.
In the meatball bowl, we tossed in the ground beef & the croutons. We smashed the croutons first. Oh, that was fun. It probably got out of hand, but the bag didn’t pop.
We also poured in some Kraft Roasted Red Pepper Italian dressing in the meatballs. Amount? Yes. Until it looked good. This is one thing I won’t bend on. It is far more superior that any other Italian dressing.
The we dropped in some Italian Blend shredded cheese & some shake cheese. Measuring is for the timid. Eyeball it. Use the force, let it guide you.
Mix it with your hands, roll into balls, and pop in into a glass baking dish, or 3 odd little ones. We spaced them out. I mean, you could use a baking sheet, and I used to prefer them in the electric skillet, but this is so easy. We put all of the above spices in there too. And sprinkled a bit on the outside once formed.
We washed out hands again, and I set that in the oven & set the timer for 23 minutes because I couldn’t decide between 20 or 25.
We poured the marinara & tomato soup in a pot, added some brown sugar (just a bit), shake cheese, parsley & italian seasnonings, & garlic.
The kids stirred that. And stirred that. And stirred that.
We put the ricotta in the 2nd mixing bowl already containing spinach & parsley.
Add eggs, the rest of the “Italian Blend” cheese bag, some shake cheese, and some minced garlic… and whatever spices you want. I told the kids here about depth of flavor in using the dried parsley vs. the fresh parsley and minced garlic vs the garlic powder… but I don’t know if they were paying attention. They had just cracked eggs and we were about to mess with a giant gooey bowl of cheese.
Go easy on that white pepper if you have it. It goes a loooong way.
Spread the sauce on the bottom of your biggest glass baking dish.
We layed out the no-boil noodles. It was my first time using them. I think it went pretty well. They fit 4 across and 1 at the end in our pan.
On top of the noodles we did half of the ricotta mixture, the Parmesan/Romano shredded cheese, the zucchini, sauce, more noodles, the rest of the ricotta mixture, the shredded Mozzarella cheese, sauce, noodles, more sauce, and a mix of the Parmesan/Romano & Mozzarella cheeses.
We like cheese. The kids tasted the different shred varieties as we layered. Ian liked the Parmesan/Romano & Molly liked the Mozzarella.
I covered that in foil & put it in the oven for 45 minutes. Then I uncovered it & let it go for 15 minutes.
The extra sauce goes on the meatballs.
Ooh. I snuck the story in on you didn’t I? Wow. Would you like to speak to the manager? You might like my other blogs about meatballs or meatloaf or wedding soup… or any of my food stuff. The kids went absolutely primate-poop over the meatballs. The no-boil noodles were fine. I liked that they were al dente. There was enough liquid that I didn’t add any like the box suggested. Be a rebel! (OK, I asked for opinions on FB for that first on my page & in an Aldi recipe group.)
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Made some #meatballs & #lasagna with the kids tonight! May blog a recipe. The meatballs were fantastic. The lasagna was also tasty, but fell over and did not look pretty. Ha ha. We included fresh spinach & parsley in the meatballs and the lasagna… and a layer of zucchini in the lasagna. #NotIalaianButILikePasta #BestMeatballsEver #CookingWithKids #AiXeLysD13
A post shared by Eric Carroll (@aixelsyd13) on Feb 16, 2020 at 4:42pm PST
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Definitely firmed up after sitting more. #lasagna
A post shared by Eric Carroll (@aixelsyd13) on Feb 16, 2020 at 5:46pm PST
Oh yeah, completely unrelated, I made these this morning too:
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I made some egg n' potato flower cups this for breakfast/brunch this morning. I cooked the eggs too long and hardened the yolk because I was paranoid, but next time I'll go a little shorter to keep them "dippy." The top got a weird skin too, maybe from cooking too long? There is shredded cheddar and diced ham under the egg. Ian says they are delicious and he would also like to have them for dinner. 🤣 🍳 Found the recipe at; https://tasty.co/recipe/potato-flower-breakfast-cups
A post shared by Eric Carroll (@aixelsyd13) on Feb 16, 2020 at 7:51am PST
Found the recipe here via Google: https://tasty.co/recipe/potato-flower-breakfast-cups
Meatballs and Lasagna. First, the recipe. Then, the story. 'Cause the other way around is a thing that everyone hates now.
#400°#Aldi#Aldi Nerd#All Recipes#Beef#black peper#Cheese#condensed tomato soup#croutons#🐄#🐮#🥫#🧀#facebook#Food Network#fresh#fresh parsley#fresh spinach#garlic#garlic powder#Giant Eagle#Ground Beef#ground parsley#Instacart#Italian Seasoning#Kraft#Kraft Roasted Red Pepper Italian Dressing#lasagna#marinara#Martha Stewart
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How To Meal Prep Your Lunch For The Week - 8 Prepped Lunch Recipes For Work
How To Meal Prep Your Lunch For The Week – 8 Prepped Lunch Recipes For Work
Date: 2019-09-25 13:00:08
[aoa id=’3′][dn_wp_yt_youtube_source type=”101″ id=”Hznk1Yj2cqI”][/aoa]
Hey guys!
Welcome to the channel Easy Food Recipes.
This video highlights 8 easy meal prep ideas to simplify your life! Avoid drive-thru urges and packaged food cravings this week by preparing nutritious lunches ahead of time. These meal-prep recipes will not only remove stress from your weekly…
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