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advernia · 4 years

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fic: heaven just called, said it wants you back

— y'see, things naturally fall from the sky. for example, rain. hail. dead birds. bird poop. oh, then there was you. - ace of spades & alice the second.

1: alternatively - fenrir godspeed gets a bad case of the shoujo eyes, made possible by cradle's local random substance-making association ╮( ꒪౪꒪)╭

Fenrir's hands are loose fists with tingling fingers, pinching away at the fabric of his pants. Were the Ace of Spades a couple years younger and seated in front of a desk again, Dean would've taken that as a sign of another beloved student forgetting that somehow, there was a hundred-point exam waiting to be finished in five minutes.

Ah, good times.

"So - how am I, doc? Am I still good to go?"

Kyle chuckles, looping the stethoscope around his neck. "What's with the jitter, Ace of Spades? You're in tip-top shape. Heck, if I could smack some of that health onto my worst patient, he'd be outta my hair for a month or two."

"Even an untrained eye can tell that you're energetic as ever, Fenrir," Dean adds, snapping his book shut. "What made you run after Kyle when you heard that he was done doing his rounds here in Central?"

"Yeah, about that..." a scratch of the cheek, a boyish grin. "One of the smugglers I chased down earlier suddenly threw some sparkly liquid to my face. Kinda stung, yeesh."

"Oh. Sounds like a regular morning to me."

Dean does not address that comment. At all. "I see. So you sought out a doctor to check if the liquid had some adverse effect on you as a precaution."

"Right you are, prof - but if Cradle's best doc says I'm fine, then I probably am!" Fenrir beams, rising up from the bench. "Should've known though, just the usual weird bunch making all sorts of stuff with bogus effects!"

"Hm?" Kyle frowns, leaning back on the bench. "So you're saying that the sparkly stuff wasn't just meant for distraction, but it should've had some actual effect on you?"

"I guess? The smuggler did say that it will make you powerless at the face of sheer beauty, hah!"

Doctor and professor exchange glances: the no-trace-of-a-single-expression variety, face-so-perfectly-neutral variety.

Then, turning back to face Fenrir and in deadpan unison:

"What."

"I know, right? Like, what kind of effect is that?!"

Fenrir scours the Central Quarter's streets for at least four more hours, and he doesn't go weak in the knees at all.

Oh no, Central was already loads of pretty to begin with anyway, with its tons of market stall rows and crowds of people and various shops open for business. There's all sorts of energy teeming about from every road and alley be it good or bad, and each day there's always something new just waiting to be discovered - that's the sheer beauty in Central, if Fenrir would say so himself.

But the thing was, everything in Fenrir's perspective still looked as fine like usual: no change on how he saw his favorite spots around town (they're still the best), no change on how he saw all the people he passed by be it the group of young ladies (charming, they're all wearing new makeup) or that old man by the bookstore (pudge and wrinkle galore), no change on how he saw those stuffy Red Army goons in all their whitewashed uniform glory.

But then again, no sparkle in the world could make any Red Army goon's toothy grin look the least bit prettier in Fenrir's book.

So, yeah. In conclusion: local smuggler's liquid that will make you powerless at the face of sheer beauty?

Bogus. Slip-up. Dud. The usual back alley magic shenanigans, nothing to see here, case closed. What would true beauty even look like, and how would that render him powerless, anyway?

Ah, well. Another successful patrol under his belt, Fenrir whistles a tune on his way back to Black Army headquarters, choosing the scenic Central Quarter market route.

He regrets that in five seconds. He cringes, a shiver running down his spine, legs moving faster.

Sheer beauty, my foot.

That one tomato stall could make him walk away, but it didn't mean that it was beautiful, dammit!

Making his way past the Black bridge, a couple more villages, a short hike up a hill, and at last stepping within the familiar grounds of Black Army headquarters; he passes by the old man and his raccoon-skin-wearing-imp for a pet.

Nope, nothing beautiful there, especially with those sharp rows of teeth. The blooming tulips look great though!

He runs into Seth by the hallways, who, for all his claims of being the prettiest guy in the whole barracks; still looked pretty manly to the eyes.

... Okay, so maybe his hair was far from manly - did he seriously brush all those strands every single morning?

Then, at long last, the kitchen: something lingering about in the air had become a siren's call to both Fenrir's nose and stomach, amplified to the extreme when he finally makes it to the source. He just sort of stands there by the doorway for a moment, taking in a strong savory scent.

Hmm, meat in brown sauce, maybe? Or some stew or soup that was heavy on the onions?

Another sharp inhale of Fenrir's catches the attention of one of the backs facing him, of the person standing near the stove.

"Oh - welcome back, Fenrir," Luka nods, a ladle in hand.

"Heya, Mister Head Chef!" a wave back, a couple of sure paces forward. "Sooo, what're you and our assistant chef cook... ing..."

Fenrir feels his breath abruptly catch in his throat, words losing their coherence the same time his feet just stop themselves from taking another step closer.

Eyes open wide like they've never done before, as if determined to capture every detail what was unfolding before him.

Illuminated by bright rays of midday sunlight passing through the windows, hair he had always perceived to be a shade of honey-brown has turned golden, shining with a beautiful luster that gold itself would envy and desire to possess. The vivid color has a dazzle to it that achieves a delightful balanced feast of soothing and fascinating to the eyes, not making one have the urge to turn away or squint due to its sheer brilliance.

Its waist-length entirety had been gathered together, pulled up high, and was held secure by a white ribbon, but every single strand and every lengthy lock of gold followed and swayed; a shimmering veil dancing along in accordance to the movement of their owner - a turn of the head to look back, an action almost so painfully slow as it was simple, and the veil gives way to reveal what it has kept hidden.

Fenrir could literally feel his throat go dry.

Oh boy.

An even skin tone with touches of rose-pink undertones, absent of any prominent blemish from the tip of the forehead to the base of a very bare neck -

A face longer than it was wide, with a soft jawline that tapers from the cheeks to a rounded chin -

Neat eyebrows with delicate arches towards the tail, plump cheeks and pert nose blooming with a gentle flush perhaps due to the heat in the kitchen -

Innocently round eyes complementarily framed by long wispy lashes, holding in irises painted repeatedly with the combined natural hues taken from the clearest summer skies and cleanest waters of the sea: the end result was such an alluring blue, a shade that not even the finest jewel in the world could compare to, a color that could capture passing gazes and never let go; rendering one lost in the wonder of those eyes -

Then finally, full lips with both ends perpetually curved upwards; unpainted yet bearing a delicate peach-like tint, drawn closed but parting themselves open to say just one na -

"Fenrir!" Alice the Second smiles and just like that her face lights up - she's the sun in that very moment and he's hopelessly drawn to her, to those eyes visibly crinkling at the corners, to those eyes that were set solely on him and him alone. "Welcome home!"

Oh, man.

Seth always called her cute, but that one word hardly gave any of her features a single shred of the justice they deserved.

Here in the kitchen, standing not so far away and with the sun generously bathing her in its light, she was beautiful. Lovely. Enchanting. Divine.

Perfect.

A shaking hand pulls up to cover his mouth, fingers press down on cheeks that feel warm to the touch.

Not good. So not good.

She and Luka exchange a glance when he doesn't say anything, when he doesn't as much move from his spot. Then she - she with the blue Mary Janes protecting her dainty feet, she with the pure white socks modestly hugging her shapely legs - takes a step forward.

Towards him.

His heartbeat roars in his ears. Quite loudly, complete with relentless echoing.

Oh no. Oh no, oh n -

"Fenrir?" those pretty, pretty lips spell, with a voice kind and beckoning. He grips his face a little tighter, takes a step back, tries not to look at her lips. Tries. For his efforts, his eyes reward him with quite the pleasant view of her clothed chest - two buttons of her blouse are undone, giving way to a tantalizing view of more unblemished skin and the shape of her very prominent collarbones, and -

She takes another step forward, her lithe figure still occupies his whole line of vision, and he swears something in him is slowly dying.

Aw, shit. Remember rule number three! Rule number three, you're not supposed to -

He bumps into something as he takes another shaking step back and he takes that whatever he bumped into was a person, so he quickly turns on his heels; eyes brimming with a desperation and sorrow of a sinner as he pleaded rather loudly:

"Punch me."

Behind Fenrir, two voices say: "What?"

And standing in front of him, the bulky Seven of Spades, with his understanding heart as big as his brawn; offers Fenrir a toothy grin and not a single question as he replied: "Okay!"

The Jack of Spades and Alice the Second could only stare in horror as the Seven of Spades demonstrated an uppercut right before their very eyes.

2: it's february and i should be writing lighter things, aka a crack prompt revolving around the wonder that are the many odd substances being smuggled in cradle asides from aphrodisiacs 乁( ◔ ౪◔)ㄏ happy valentine's day! (‘∀’●)♡

#ikemen kakumei #ikemen revolution #ikerev fanfic #fenrir godspeed #dean tweedle #kyle ash #luka clemence #ikerev alice

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olgagarmash · 3 years

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20 Easy Recipes for a Healthy Pasta Dinner

Pasta and weight loss simply don’t sound like two things that can go hand-in-hand. But here at Nutrisystem, we believe that transitioning to a healthier lifestyle should not have to mean giving up all of the things that you love—pasta included! Sometimes all it takes is just a little bit of creativity to devise pasta recipes that use healthy substitutions.

At your local grocery store, you can most likely find a large variety of healthy pasta swaps, such as spiralized veggies, whole wheat noodles, gluten free pasta and even spaghetti squash! We’ve rounded up 20 of our best (and simple) recipes that will give you your healthy pasta fix while still keeping you on track with your weight loss goals.

If pasta and meatballs is one of your favorite comfort food combos, then you probably know how easy it is to overindulge on this classic dish. One heaping turns into two or more and soon you’ve eaten way too many servings. That’s what makes these skewers so great. It forces you to slow down and savor what you’re eating. That helps with portion control but also allows you to realize when you’re full. Oftentimes when we eat fast, we don’t give our stomach the chance to tell our brain that we’re satisfied!

This pasta meal gives you the decadence of a creamy dish but without the cheese. Instead, we prepare it with a homemade cashew cream sauce. If you’re trying to avoid dairy, this will be one of your go-to healthy pasta recipes. Filled with healthy fats and fiber, this dish also features vitamin-packed spinach and tomatoes to help you get your fill of daily veggies.

This flavor-filled recipe has a little bit of everything by combining chicken, ziti and a variety of veggies all in one delicious dish. It’s colorful and nutritious with wholesome vegetables like mushrooms, bell peppers, onions and celery cooked in just a small amount of butter. If you’re someone who is tired of boring chicken dishes night after night, then this is a great way to jazz up your dinner.

If you’re looking for comfort food that won’t totally derail your healthy eating plan, then this dish is sure to become a new favorite. Although most casseroles are made in the oven, this no-bake version is cooked on the stovetop. While the end result is creamy and decadent, a serving is a mere 326 calories. This is achieved with some healthy substitutions, such as using part skim mozzarella and light sour cream instead of the full fat versions. That means you’ll get your creamy pasta fix in a healthful way.

If you’re someone who thinks healthy shrimp pasta recipes are too difficult to make at home, this meal will change your tune. Shrimp dishes can be much simpler to whip up than you might imagine and are a great way to incorporate lean protein into your diet. This particular recipe also features asparagus, which is a great source of nutrients including fiber, folate and vitamins A, C and K. You’ll feel like you got a restaurant-quality meal but will know that it was a healthy choice—and you’ll be proud that you made it yourself.

If you love spicy seafood dishes, then Shrimp Fra Diavolo might be a favorite. In this recipe, we’ve created a lighter version of this classic favorite. With antioxidant-packed tomatoes and the addition of some bell peppers and onions, it’s got plenty of veggies. But it’s the lean protein that shines in this dish! Shrimp is high in several vitamins and minerals while also serving as a rich source of protein.

This recipe is a great choice if you’re looking for a pasta-like dinner without the pasta. Spaghetti squash makes an excellent noodle-alternative for your healthy pasta recipes because it’s low in calories and high in fiber. It’s one of our favorite foods here at Nutrisystem, thanks to being considered a non-starchy, unlimited veggie that is highly versatile. In this dish, we combine it with diced sweet potato, seasonings, honey and goat cheese for a decadent-tasting meal that’s good for you, too. One serving is just 288 calories.

This meal is a great way to get your pasta fix without the pasta by using spiralized zucchini (also known as zoodles). It features a lighter cheese sauce that’s made with reduced fat shredded cheese and some nonfat milk. Plus, it packs in a ton of roasted veggies for plenty of antioxidant goodness. With everything from broccoli and bell peppers to onions and sweet potatoes, this dish is chock-full of flavor and healthy fiber, too.

Shrimp scampi is often a restaurant favorite. However, it’s known for having lots of butter and being loaded with carb-heavy white pasta. Our version removes the butter and goes low-carb with healthy spiralized zucchini and just a handful of whole wheat spaghetti. But have no fear, all that flavor you love is still there. It’s a great way to enjoy a classic dish with a healthy twist.

Besides being warm and comforting, particularly during colder months, soups are also fantastic for packing in the veggies. This soup does not disappoint! It has carrots, celery and tomatoes featured alongside hearty beans, lean ground chicken and just enough pasta to fulfill your craving without sending you into carb overload. A serving is hearty enough to count as a Flex Meal and won’t leave you feeling hungry after eating.

Nothing tops an easy-to-make meal that’s healthy, too. That is certainly the case for this tasty Beef Lo Mein dish that incorporates flank steak strips with lo mein noodles, healthy snow peas and carrots. It has all the flavor of take-out without the typical fat and calories associated with it. Plus, you’ll be able to whip it up a lot faster than calling for delivery.

If you’re a seafood lover, then you’ll definitely want to add this recipe to your weekly lineup. It combines mussels and shrimp with cooked spinach, parmesan cheese and whole wheat spaghetti—all covered in a tomato garlic sauce that adds a major burst of flavor. It’s both delicious and nutritious, making it a win all around.

Pasta Bolognese is an Italian favorite—but the pasta and the red meat can also make it a heavy, calorie-packed and fat-filled dish. Our version is much lighter, swapping out pasta with spaghetti squash and the traditional mix of beef, veal and pork with lean ground turkey. Still packed with flavor, our healthier recipe also shines a spotlight on the veggies with peas, zucchini, onions and tomatoes sneaking their way in. It’s so full of flavor that you’ll forget it’s a healthy twist on a classic dish.

If you’re looking for the creamy goodness of pasta in cheese sauce but don’t want to wreak havoc on your weight loss regimen, then this dish has got you covered. It uses low-fat ricotta and parmesan cheese for a simple sauce that kicks up the flavor factor on some whole wheat gnocchi. Add in some vitamin-packed spinach and sundried tomatoes and it’s clear to see how this dish has it all.

As yummy as classic chicken piccata may be, its downfall is in the heaps of butter it’s traditionally browned in. Typically served atop carb-loaded pasta, it’s easy to see how this dish can be a diet detour. But don’t worry—we’ve created a healthier version! This recipe eliminates the butter but adds in nonfat plain Greek yogurt to get that creamy texture. It still has plenty of flavor. Served over top of whole wheat pasta, it’s also got some hearty fiber.

Our Vegetable Lasagna Bake is a great example of how you can have your favorite pasta recipes while still sticking to your healthy weight loss plan. This version packs in spinach and butternut squash, a low-calorie, fiber-rich winter veggie that adds a touch of sweetness. With just the right amount of low-fat cheeses, it’ll satisfy your lasagna longing without derailing your diet.

Whereas traditional meatballs are made from a combination of pork, beef and veal, our healthy vegetarian meatballs are made from brown lentils, mushrooms and oats. Still seasoned and baked to deliciousness, these meatballs are big on flavor—and fiber—while being low in fat and calories. Served atop zucchini noodles with no-sugar-added marinara sauce, it’s a great way to get your spaghetti and meatball fix in a healthful way.

This classic meal has the same ingredients as the traditional version, including top round roast, beef broth, onions, mushrooms and noodles. However, some healthy substitutions help to make it lighter and healthier. Fortunately, it’s still so full of flavor that you would never notice the difference! It will give you that classic comfort that you crave from this hearty favorite.

This noodle bowl replaces carb-laden noodles with healthy spiralized sweet potatoes. Add to that some lean cooked shrimp, antioxidant-packed spinach and a delicious, homemade almond butter sauce and you’ve got a tasty meal that won’t disappoint.

Spaghetti squash and lasagna unite in this healthy air fryer recipe that’s filled with Italian-inspired ingredients. Low sodium marinara sauce, part skim ricotta, mozzarella cheese, spinach and oregano are tossed with spaghetti squash noodles and stuffed back into the homemade squash “bowl.” It’s a healthy and simple meal that almost tastes too good to be true.

source https://wealthch.com/20-easy-recipes-for-a-healthy-pasta-dinner/

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easyfoodnetwork · 4 years

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Porcupine Meatballs

Another great way of making these famous porcupine meatballs is in the slow cooker recipe. Enjoy both ways depending on what is best for your family!

Porcupine Meatballs

Oh porcupine meatballs. How I love you.

This was a recipe that my grandmother used to cook for my mom. My mom would make it for us all of the time and now I make it for my family! These kind of “tried and true” recipes that are passed down are the very best. So many memories come back to me when I make these for my family. I remember how excited we would all get when my mom was making porcupine meatballs for dinner. I loved to help her in the kitchen and make the little meatballs. As soon as they were done, they were devoured by our family in a matter of minutes.

I love using McCormick spices because they are such high quality and add such amazing flavor to your dish. McCormick has been around since 1889. I remember looking in my grandmothers cabinets and seeing the red caps in her cupboards. My mom uses them in her cooking and now I use them in mine. It is a company that I can stand behind and know and love.

Meatball Ingredients:

Now is the time to keep your cupboards stocked with all of your favorite McCormick spices. We are entering in the cozy comfort food season full of casseroles, soups, and slow cooker meals.

I am always using garlic powder, paprika, chili powder, and tons of cinnamon throughout the year. And McCormick has so many other amazing quality spices that I love to use as well.

Ground Beef: Ground Chuck is the best for meatballs

Long grain rice: This type of rice includes American long-grain white and brown rice, Basmati rice, and Jasmine rice, and produces distinct firm grains that stay fluffy

Egg: This will be the binding agent that holds everything in shape

Parsley: Adds balance to this savory dish and brightens the flavor

Onion: The onion gives the meatballs a cleaner taste

Garlic Powder: This powder has a slightly sweeter taste than fresh garlic

Paprika: Colorful Spice derived from ground peppers gives these meatballs their stand out flavor

Pepper: Add to taste

Salt – Adding salt to your food will enhance the other flavors

Condensed tomato soup: Using this in both the meatball and the sauce gives the tomato texture consistency

Water: Used to thin out the sauce

Worcestershire sauce: Made from a base of vinegar, which gives it a bit of a tangy flavor, this sauce adds both sweet and savory tastes to the sauce

How to Make Porcupine Meatballs:

These porcupine meatballs are well seasoned with McCormick spices to bring out amazing flavor. The rice in the meatball which give it the porcupine name add such a delicious texture. They simmer in a rich tomato sauce and cook to perfection.

These are some of the best little meatballs that you are going to eat. They are a family favorite of ours and I know that they will become a family favorite at your house as well!

Combine ingredients: In a medium sized bowl combine meat, rice, egg, parsley, onion, garlic powder, paprika, pepper, salt and 1/4 cup tomato soup. Mix thoroughly and shape into about 20 meatballs and place in a skillet.

Mix Sauce: Mix together remaining soup, water and Worcestershire sauce. Pour over meatballs.

Bring to a boil: Once the sauce is bubbling reduce the heat. Cover and simmer for about 35-40 minutes stirring often.

Variations:

This is the perfect recipe to sneak in some extra nutrition in for your kids (or your husband) by adding in or swapping out some ingredients. It doesn’t take away from the flavor at all and no one will have any clue they are getting some extra vitamins or an extra lean meat. Mix around the ingredients and try something new! You can’t mess up this tried and true favorite!

Cheese: Use some of your favorite shredded cheese for an extra ooey gooey texture and flavor.

Protein: Swap out the ground beef for ground chicken, pork, sausage, or turkey.

Vegetables: Chop up small pieces of mushroom, carrot, or zucchini or bell peppers to add into your meatball.

What to Serve with Your Meatballs:

Make a complete meal with a simple side dish! To compliment these delicious meatballs I suggest trying mashed cauliflower or mashed potatoes.

How to Store Dinner Time Porcupine Meatballs:

Make meatballs ahead of time: Keeping a stock of frozen meatballs on hand means you can easily prepare a quick satisfying meal for you family. Busy weeknights, late practices, unexpected guests? No problem when you have these insanely delicious meatballs on hand.

Storing leftover meatballs: Wrap tightly in heavy duty aluminum foil or freezer wrap. They will last 3-4 days in the refrigerator.

Can you freeze meatballs? Yes! Store in airtight freezer containers or heavy duty freezer bags. Properly stored they will be at their best quality for 2-3 months if cooked and 3-4 months if stored uncooked, but will remain safe beyond that if kept at 0 degrees.

Reheating meatballs: These meatballs can be re-heated easily from frozen or thawed. To thaw meatballs, simply place in the refrigerator overnight. Re-heat on a greased baking pan in the oven at 350 degrees until heated through. Frozen meatballs will take 50% longer to re-heat. Cook time is 20-25 minutes if cooking from frozen.

More Meatball Recipes To Try:

Easy Chipotle Honey Meatballs

Meatloaf Meatballs

Slow Cooker Swedish Meatballs

Creamy Cajun Chicken Meatballs

Slow Cooker Cranberry Balsamic Meatballs

This post was sponsored by McCormick®. I love working with brands that I am passionate about and use in the kitchen for myself. All opinions expressed are my own.

Porcupine Meatballs

Hearty and well seasoned meatballs with rice that simmer in a rich tomato sauce. This is a family recipe passed down from my grandma and I know that your family will love it too!

Course Dinner, Main Course

Cuisine American

Keyword meatball recipe, meatballs, porcupine meatballs

Prep Time 10 minutes

Cook Time 35 minutes

Total Time 45 minutes

Servings 6 Servings

Calories 269kcal

Author Alyssa Rivers

Ingredients

1 Pound Ground Beef

1/4 cup long grain rice uncooked

1 egg slightly beaten

1 tablespoon parsley chopped

1/4 cup onion finely chopped

1/2 teaspoon McCormick® Garlic Powder

1/4 teaspoon McCormick® paprika

1/8 teaspoon McCormick® Pepper

1/2 teaspoon salt

1 can condensed tomato soup 10 3/4 oz, divided

1/2 cup water

2 teaspoons Worcestershire sauce

Instructions

In a medium sized bowl combine meat, rice, egg, parsley, onion, garlic powder, paprika, pepper, salt and 1/4 cup tomato soup. Mix thoroughly and shape into about 20 meatballs and place in a skillet.

Mix remaining soup, water and worchestershire sauce. Pour over meatballs. Bring to a boil and reduce heat. Cover and simmer for about 35-40 minutes stirring often.

Video

https://therecipecritic.com/wp-content/uploads/2015/10/Porcupine20Meatballs.mp4

Notes

Updated on April 3, 2020

Original Post on October 8, 2015

Nutrition

from The Recipe Critic https://ift.tt/3dW0D8T https://ift.tt/2UGcEb7

Another great way of making these famous porcupine meatballs is in the slow cooker recipe. Enjoy both ways depending on what is best for your family!

Porcupine Meatballs

Oh porcupine meatballs. How I love you.

Meatball Ingredients:

Now is the time to keep your cupboards stocked with all of your favorite McCormick spices. We are entering in the cozy comfort food season full of casseroles, soups, and slow cooker meals.

I am always using garlic powder, paprika, chili powder, and tons of cinnamon throughout the year. And McCormick has so many other amazing quality spices that I love to use as well.

Ground Beef: Ground Chuck is the best for meatballs

Long grain rice: This type of rice includes American long-grain white and brown rice, Basmati rice, and Jasmine rice, and produces distinct firm grains that stay fluffy

Egg: This will be the binding agent that holds everything in shape

Parsley: Adds balance to this savory dish and brightens the flavor

Onion: The onion gives the meatballs a cleaner taste

Garlic Powder: This powder has a slightly sweeter taste than fresh garlic

Paprika: Colorful Spice derived from ground peppers gives these meatballs their stand out flavor

Pepper: Add to taste

Salt – Adding salt to your food will enhance the other flavors

Condensed tomato soup: Using this in both the meatball and the sauce gives the tomato texture consistency

Water: Used to thin out the sauce

Worcestershire sauce: Made from a base of vinegar, which gives it a bit of a tangy flavor, this sauce adds both sweet and savory tastes to the sauce

How to Make Porcupine Meatballs:

These are some of the best little meatballs that you are going to eat. They are a family favorite of ours and I know that they will become a family favorite at your house as well!

Mix Sauce: Mix together remaining soup, water and Worcestershire sauce. Pour over meatballs.

Bring to a boil: Once the sauce is bubbling reduce the heat. Cover and simmer for about 35-40 minutes stirring often.

Variations:

Cheese: Use some of your favorite shredded cheese for an extra ooey gooey texture and flavor.

Protein: Swap out the ground beef for ground chicken, pork, sausage, or turkey.

Vegetables: Chop up small pieces of mushroom, carrot, or zucchini or bell peppers to add into your meatball.

What to Serve with Your Meatballs:

Make a complete meal with a simple side dish! To compliment these delicious meatballs I suggest trying mashed cauliflower or mashed potatoes.

How to Store Dinner Time Porcupine Meatballs:

Storing leftover meatballs: Wrap tightly in heavy duty aluminum foil or freezer wrap. They will last 3-4 days in the refrigerator.

More Meatball Recipes To Try:

Easy Chipotle Honey Meatballs

Meatloaf Meatballs

Slow Cooker Swedish Meatballs

Creamy Cajun Chicken Meatballs

Slow Cooker Cranberry Balsamic Meatballs

This post was sponsored by McCormick®. I love working with brands that I am passionate about and use in the kitchen for myself. All opinions expressed are my own.

Porcupine Meatballs

Hearty and well seasoned meatballs with rice that simmer in a rich tomato sauce. This is a family recipe passed down from my grandma and I know that your family will love it too!

Course Dinner, Main Course

Cuisine American

Keyword meatball recipe, meatballs, porcupine meatballs

Prep Time 10 minutes

Cook Time 35 minutes

Total Time 45 minutes

Servings 6 Servings

Calories 269kcal

Author Alyssa Rivers

Ingredients

1 Pound Ground Beef

1/4 cup long grain rice uncooked

1 egg slightly beaten

1 tablespoon parsley chopped

1/4 cup onion finely chopped

1/2 teaspoon McCormick® Garlic Powder

1/4 teaspoon McCormick® paprika

1/8 teaspoon McCormick® Pepper

1/2 teaspoon salt

1 can condensed tomato soup 10 3/4 oz, divided

1/2 cup water

2 teaspoons Worcestershire sauce

Instructions

In a medium sized bowl combine meat, rice, egg, parsley, onion, garlic powder, paprika, pepper, salt and 1/4 cup tomato soup. Mix thoroughly and shape into about 20 meatballs and place in a skillet.

Mix remaining soup, water and worchestershire sauce. Pour over meatballs. Bring to a boil and reduce heat. Cover and simmer for about 35-40 minutes stirring often.

Video

https://therecipecritic.com/wp-content/uploads/2015/10/Porcupine20Meatballs.mp4

Notes

Updated on April 3, 2020

Original Post on October 8, 2015

Nutrition

from The Recipe Critic https://ift.tt/3dW0D8T via Blogger https://ift.tt/2yyZAf1

#Blogger #Recipe Critic

0 notes

ecotone99 · 4 years

Text

The End of the World was only the beginning...

This is an EMERGENCY BROADCAST...

Please STOP whatever you are doing...

Now run & hide.

That's how I was told to survive by the US Government. Run & Hide.

It's been a long time since that message was broadcast throughout the country; phones, tablet's, TV's, radios... They all emitted the same message over and over all those years ago. People woke up that day not knowing how different their lives were going to be only a few hours later.

I was was heading out to lunch. Dragging myself out of the office, the place I hated more than anywhere else. Now, I'd give anything to go back. I'd put up with all the politics, backbiting and brown-nosing in a heartbeat. It's funny how perspective only hits you when you're in the shit.

The only place close to the office was this run down burger joint. It was run by a well-meaning Pakistani immigrant, who would always try and persuade me to load a fuck-ton of his homemade chilli sauce on my food.

"Oh come on mayn! Don't be such a pussy!"

"Hasan, for the last time I don't want any of your vodoo sauce. Just get me my usual...oh and can you please make sure, no stray hairs this time," I remember the hurt look on his face. It's weird though... I can't be sure if he was upset. Am I only remembering this because of what's happened? Has my brain decided to amp up the emotional factor of this memory to give me a reference point of when emotions existed... Or when they mattered.

By the time I was sat at a plastic table, wolfing down my processed burger with one hand and scrolling through my phone with the other, it was almost time to go back to work. A surge of indegestion erupted in my chest at the same time another mouthful of charred beef went down. This, along with the vibration and beeps from my phone sent me into a coughing fit.

"Oh shit, he's choking. Iqbal! Did you put the chilli sauce on the burger?!" Hasans voice trailed off as his own phone started to beep. I looked down at mine. The whole screen had been taken over by blackness. In the middle a flashing red exclamation point. Then the words started to appear -

This is an EMERGENCY BROADCAST...

Please STOP whatever you are doing...

Now run & hide.

They repeated themselves again, this time a high note resonated out of the phone, it vibrated violently and turned red hot in my hand. I dropped it as the heat seared into my palm. A clang next to me confirmed Hasan had also been burnt. When I looked up he was sucking his finger, scowling.

"Samsung..." he said half smiling. I highly doubted that. I never got the chance to reply.

Have you ever seen a nucleur bomb in real life? I know it seems like a silly question. Nucleur bombs usually don't leave witnesses. However, if you're far enough away from one, you'll experience something insane.

Once the bomb goes off and the atom has split, an enormous amount of energy is released into the environment. We're talking the quivalent of 1 Million sticks of TNT here. That initial explosion will bend all the rules of the weather, environment and light. If you could look upon it, with your own eyes, you wouldn't believe what you'd see.

But you wouldn't really be able to do that. You'd maybe get a second before the light hits you. There's no point closing your eyes; this light will make your eyelids as useful as a chocolate teapot. The force of that energy rapidly being released in such quantities creates a sphere of radioactive light, so intense you can see the bones in your hand if you held it up to your face.

So when this godly light encapsulated me that day, I almost had a heart attack when I looked over and saw Hasan. I saw Hasan more clearly than anybody had ever seen him. You could say I know Hasan better than anybody else on the planet. Not that there's many of us left now.

His entire skeleton was shining like bronze through his skin, which in turn had transformed into a thin transparent layer of tracing paper. I could clearly work out his blood vessels and veins, and saw the intercities of the central nervous system as it would up from the small of his back to the base of his skull. Our eyes met and they both halted dead set, staring blankly into the pupils.

Then it was gone, the world was cast back into shadow. From light to darkness in the blink of an eye. Before I even had a chance to feel disorientated or work out what was around me, the world shook.

I was thrown off my feet and felt the ground moving like a wave. The tiles underneath me, caked for years in cooking oil and dirt rippled like water and then burst into cracks like crystal smashing. I've still got the scars from those cuts etched deep into my face. Over twenty-five miles away from ground-zero and I was still marked for life.

I managed to pick myself up. After the blinding, and now with the burning cuts to the face, I don't know how I was still moving. But if anything, curiosity as to what was happening was my driving force. I tried to grab a few napkins and went to dab at my face, feeling chunks of tile portuding from under the skin, but I stumbled over what felt like a pillowcase full of soap bars.

It was Hasan. More accurately it was his arm, stretched out and facing upwards, the fingers crooked and unmoving. He'd been knocked over too. The pool of blood growing bigger under his head confirmed that stone floor is stronger than skull. I'm ashamed to admit it, but I threw up on him. Not on purpose of course. I'd just seen this man's soul. We'd stared at each other as the world around us seemed to break. We had lived, however brief, through something monumental and now on this cold stone floor, my partner in this adventure had met his end.

I'm essentially hamming up a five second moment. I'm allowing this segment of my life such significance. I have to though. Because right now, as I sit here so many years later, it breaks my heart to admit that was my last real conversation with another human being. The last one that actually meant something.

Another thought comes to mind. A thought I try and push down and forget about, because admitting it means defeat and I've come too far now to admit defeat.

The thought starts to poke around the back of mind, not daring to surface right away. I pull out my hunting blade, worn down and in need of another sharpening. Taking a generous cut off the meat slowly turning on a spitfire. As I eat and savour this rare treat, the thought tries for a quick dash to the front of my musings.

You wish you were him...

I stab at the meat, shaking it on the spit, and causing some embers from the fire below it to scatter across the rock floor. I'll have to distract myself otherwise I'm going to go insane.

It's a cold night and I'm thankful for the fire and food. I can't risk leaving this place tonight, not with the wind crashing about like it is doing. I guess I was lucky to find this small cave, dug just deep enough into the forest floor to keep the rain and cold at bay.

Living in a cave, eating THAT, how low you've become. What was the point in living through all those years

"SHUT UP!"

When you've been alone for such a long time, it's not uncommon to have arguments with yourself. For you to see your brain and your self become two different entities. It's almost healthy if you think about it. Until one of you becomes a dick!

Another piece of meat, and another pang in my head.

Scum. Lower than scum

Hacking at the meat now. It's wasteful and the fire is going down, but if it stops that voice I'll stab this grey matter until it's mush.

That's right, destroy it. Don't put another bite of that in your mouth

I stop slashing away, my stomach rising to my throat and my heart dropping to my belly. What have I done?

Oh, here we go, light-bulb moment!

"Shit!". I've ruined the food. It happens every time. I let it get into my head and now, it was all for nothing. The meat is torn and scattered, pulp in places and sinking into the cracks of rock in the ground. I try and taste a little bit. Dirt and dust intermingle with the meat and cause me to spit it out.

I sit back down on the cold hard floor and lean my back against the wall. The dying embers of the fire cast a foreboding glow around the small space and the howling winds outside amplify the feeling. As I survey my small surroundings, my eyes focus in on the only other thing around me.

The body. Clearly rotten by now. I took too long deciding if I could do it, I failed to realise I should act. One arm was missing, hastily hacked off. I thought the arm was the best place to start. Enough meat, easy enough to cut off. It wasn't the cutting that was the problem though.

Even wild animals would rather starve than eat their own

"What we've become... Even wild animals would fear,".

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Read More 63 Healthy Chicken Recipes for Weight Loss

The following post 63 Healthy Chicken Recipes for Weight Loss is republished from Eat This Not That by Eat This, Not That! Editors

Although there are numerous sources of protein available, ranging from beans and veggies to fish and beef, chicken is by far one of the most popular sources—and it’s easy to see why: It’s affordable, easy to prepare, and lower in fat than many other types of meat.

But here’s the dilemma: There are only so many grilled chicken breasts you can eat before you get bored and turn to more flavorful ideas that often come with a big dose of unwanted calories. That’s why we plucked out some of our favorites from the Eat This, Not That! archives and searched the web for the most delicious poultry creations out there—and we’re pretty excited about what we’ve found!

Add some of these chicken recipes to your weekly lineup, and ditch chicken boredom once and for all.

Baked Fiery Buffalo Wings

Mitch Mandel and Thomas MacDonald

Sometimes, you just really crave a classic dish, and it doesn’t get more classic than some Buffalo wings. This version isn’t fried like most wings tend to be, and instead is a baked version, which cuts fat significantly. It’s also easier, cheaper (no oil for frying), and tastier this way, too.

Get our recipe for Baked Fiery Buffalo Wings.

Chicken Mole Enchiladas

Mitch Mandel and Thomas MacDonald

Authentic Mexican food can be incredibly healthy, as the dishes usually consist of tons of fresh produce and lean proteins. These enchiladas are not only easier to make than the Americanized versions served in most restaurants, but they’re also tastier and contain fewer calories, staying true to their roots.

Get our recipe for Chicken Mole Enchiladas.

Chicken and Black Bean Nachos

Mitch Mandel and Thomas MacDonald

If you order a plate of nachos at a restaurant, you’re most likely going to end up with soggy tortilla chips that are drowning in cheese, sour cream, and oily ground beef. This version ensures that every chip is evenly covered with protein-packed chicken and fiber-rich beans, plus enough salsa and lime-spiked sour cream and cheese to keep your mouth watering.

Get our recipe for Chicken and Black Bean Nachos.

Crispiest Stuffed Chicken

Mitch Mandel and Thomas MacDonald

This is one common restaurant chicken dish that you’ll typically find infused with cheese, bacon, and ranch dressing, ruining any shot you have at a good day of eating. Apply those same appealing flavors at home to crispy stuffed chicken breast, filled with veggies and pine nuts, and you’ll escape unscathed.

Get our recipe for the Crispiest Stuffed Chicken.

Grilled Chicken Sandwich with Chimichurri Sauce

Mitch Mandel and Thomas MacDonald

This is one chicken sandwich you can’t get at the local drive-thru! It brings a ton of flavor, thanks to the chimichurri sauce it’s dressed in. And along with a solid supporting cast of sweet peppers, sharp raw onions, and peppery greens, you can’t beat this dish that comes in at only 310 calories.

Get our recipe for Grilled Chicken Sandwich with Chimichurri Sauce.

Rotisserie Chicken Tacos with Salsa Verde

Mitch Mandel and Thomas MacDonald

Everyone loves rotisserie chicken, and it’s a fast and easy go-to for dinner when you’re in a pinch with no prep needed. But once you’re ready to get back in the kitchen, turn to this great chicken tacos recipe that you can use with leftover pieces of the meat. Tossed with a good dose of mildly spicy salsa verde, these tacos bring a ton of flavor.

Get our recipe for Rotisserie Chicken Tacos with Salsa Verde.

Chicken Salad Sandwich with Raisins and Curry Powder

Mitch Mandel and Thomas MacDonald

Chicken salad is often just doused in mayo, but this version is unlike the one you’ll find at your local sandwich shop. We use a modest amount of olive-oil-based mayo, then add in plump golden raisins and curry powder for a sweet and savory combo. Make a big batch of the salad as part of your weekly meal planning and work it into other sandwiches, stuffed in pitas, or even atop a bowl of mixed greens.

Get our recipe for Chicken Salad Sandwich with Raisins and Curry Powder.

Creamy Mushroom Chicken

Mitch Mandel and Thomas MacDonald

Chicken buried in mushrooms and cream is the type of dish that’s at home in a country kitchen as well as in an upscale city restaurant. We combine elements from both ends of the spectrum: brown mushrooms and chicken stock from the country, a touch of sherry and some dried mushrooms from the city. The combination of Greek yogurt and half-and-half gives the sauce richness and a velvety texture, without weighing it down.

Get our recipe for Creamy Mushroom Chicken.

Grilled Chicken with Cranberries and Avocado Salad

Mitch Mandel and Thomas MacDonald

Sometimes, salads can end up being belly bombs in disguise, especially if you decide to order one at a restaurant. So how about you make your own salad right at home that keeps it the healthy meal it should be? This recipe is rich in protein, and it is guaranteed to cut the number of calories you’d have on a salad you order in a restaurant in half.

Get our recipe for Grilled Chicken with Cranberries and Avocado Salad.

Barbecue Chicken Pizza

Mitch Mandel and Thomas MacDonald

Craving pizza? Allow yourself to indulge by adding some chicken on it! This recipe is inspired by California Pizza Kitchen’s Original BBQ Chicken Pizza, and as good as theirs is, we’re confident this barbecue chicken pizza recipe is even better. Plus, it’s cheaper to make at home and has just a third of the calories.

Get our recipe for Barbecue Chicken Pizza.

Chicken Sausage Lasagna

Mitch Mandel and Thomas MacDonald

This version of the chicken lasagna recipe brings together the cheesy, tomatoey comfort of the American version of a classic lasagna with the meatiness and healthfulness of the type you would find in Italy.

Get our recipe for Chicken Sausage Lasagna.

Chicken Fajitas

Mitch Mandel and Thomas MacDonald

A skillet of sizzling chicken strewn with fresh onions and peppers is the base for our chicken fajitas recipe that is boldly flavored, loaded with vegetables and protein, and healthy enough to eat twice a week.

Get our recipe for Chicken Fajitas.

Chicken and Dumplings

Mitch Mandel and Thomas MacDonald

Nothing screams comfort quite like chicken and dumplings. This recipe features root vegetables, savory broth, shredded chicken, a roux to thicken the soup base, and, you guessed it, fluffy dumplings.

Get our recipe for Chicken and Dumplings.

Simplest Beer Can Chicken

Mitch Mandel and Thomas MacDonald

Yes, this recipe calls for cooking a whole chicken mounted on beer cans. But hear us out: The liquid creates steam that helps cook the chicken from the inside and keep it moist. Also, standing the chicken up vertically means the legs are exposed to the most intense heat, so the chicken will cook evenly without drying out. You’ll end up with one truly tasty chicken.

Get our recipe for Simplest Beer Can Chicken.

Loaded Alfredo Pasta with Chicken and Vegetables

Mitch Mandel and Thomas MacDonald

We put a healthy spin on a typical Alfredo dish you would find at a restaurant. We ditched the cream base and made a basic béchamel sauce with flour, milk, butter, and Parmesan in our version of an Alfredo pasta recipe. And with chicken, broccoli, mushrooms, and sun-dried tomatoes added in, you won’t be overstuffed once you’re done eating this pasta dish, but happily and healthily content.

Get our recipe for Loaded Alfredo Pasta with Chicken and Vegetables.

Chicken Parm with Spinach

Mitch Mandel and Thomas MacDonald

In this recipe, we serve chicken parm with garlicky spinach in place of pasta, which not only cuts calories and boosts nutrition, but also adds a punch that pairs perfectly with the saucy chicken.

Get our recipe for Chicken Parm with Spinach.

Chicken Panini with Pesto and Peppers

Mitch Mandel and Thomas MacDonald

Keep it simple with this chicken panini recipe: A light, healthy spread like pesto, a low-calorie cheese, and a layer of lean white meat chicken. Can’t go wrong with that!

Get our recipe for Chicken Panini with Pesto and Peppers.

Chinese Chicken Salad

Mitch Mandel and Thomas MacDonald

This is no doubt one of the most popular salads in America, sharing space on menus in four-star restaurants and Wendy’s alike. Here we have a lighter version of the Chinese chicken salad that isn’t bogged down by too much dressing and too many fried noodles.

Get our recipe for Chinese Chicken Salad.

Roasted Chicken Wings in an Asian Marinade

Mitch Mandel and Thomas MacDonald

In this roasted chicken wings recipe, we soak the chicken in an Asian marinade, then roast (again, we don’t deep fry here, either!) them at high temperature in the oven to crisp them up. This option saves you many calories, but will still satisfy the taste you crave.

Get our recipe for Roasted Chicken Wings in an Asian Marinade.

Tastiest Sunday Roast Chicken

Mitch Mandel and Thomas MacDonald

You don’t have to wait until Sunday to whip up this dish! The key to this roasted chicken is seasoning it long before you start cooking, so that it will create a juicier roast.

Get our recipe for Tastiest Sunday Roast Chicken.

Simple Chicken Greek Salad

Mitch Mandel and Thomas MacDonald

This Greek salad recipe is both hearty and healthy without adding any heavy, high-calorie ingredients. And if you double the recipe, you’ll be able to serve yourself a few spoonfuls for lunch each day and be set.

Get our recipe for Simple Chicken Greek Salad.

Seared Chicken Pizzaioli

Mitch Mandel and Thomas MacDonald

We lighten up this chicken dish by ditching the breading (which gets soggy underneath the sauce anyway) and searing the chicken instead of frying it. A ladle of red sauce and a thin layer of bubbling mozzarella rounds the dish out for a twist on a classic comfort food that’s actually good for you.

Get our recipe for Seared Chicken Pizzaioli.

Spicy Thai Chicken with Basil

Mitch Mandel and Thomas MacDonald

This Thai classic gets its flavor from chiles, garlic, and fresh herbs—all nutritional powerhouses that together also make for a next-level flavor experience that trumps any basic stir-fry, at least in the health department!

Get our recipe for Spicy Thai Chicken with Basil.

Red Chile Chicken Enchiladas

Mitch Mandel and Thomas MacDonald

When you’re in the mood for some Mexican, it’s always a good idea to make beloved dishes right at home so you’re in control and can make them much healthier than any version you would be served at a restaurant, and that’s exactly what this red chile chicken enchilada recipe does.

Get our recipe for Red Chile Chicken Enchiladas.

Flavorful Provençal Chicken

Mitch Mandel and Thomas MacDonald

This is the type of simple, healthy, satisfying meal that gives Mediterranean cooking its reputation as the perfect blend of flavor and nutrition. With white wine, tomatoes, olives, and herbs, this chicken dish has the soul of southern France in every bite.

Get our recipe for Flavorful Provençal Chicken.

Chicken Cacciatore Recipe

Mitch Mandel and Thomas MacDonald

Chicken cacciatore gets all its delicious flavor from a stew of tomatoes, peppers, onions, and wine. So not only is this a dish that will make your tastebuds soar, but it’s healthy for you, too. And that is the true sign of a meal you will happily turn to again and again.

Get our recipe for Chicken Cacciatore.

Classic Herb Roast Chicken with Root Vegetables

Mitch Mandel and Thomas MacDonald

This roast chicken recipe produces a bird so moist, no other will compare. Plus, it’s simple enough to make on a weeknight, but still impressive enough to whip up if you’re hosting a dinner party, too.

Get our recipe for Classic Herb Roast Chicken with Root Vegetables.

Basque Chicken

Mitch Mandel and Thomas MacDonald

This dish combines some of the great flavors of northern Spain—smoked paprika, sweet peppers, and piquant chorizo—in a slow-cooked stew that could warm even the most frigid of souls. We put our own spin on the basque chicken with the addition of dark beer, which brings a great flavor that will leave your taste buds in awe and your guests wanting more.

RELATED: The easy way to make healthier comfort foods.

Get our recipe for Basque Chicken.

Easiest Chicken Adobo

Mitch Mandel and Thomas MacDonald

This may be the easiest chicken recipe of all time. The key is to reduce the sauce down to a syrup thick enough to cling to the chicken, as that will infuse your meal with a huge jolt of savory garlic-soy flavor. Pair with a side of veggies, and you’ll be set for the perfect dinner.

Get our recipe for Easiest Chicken Adobo.

Mediterranean-Inspired Baked Chicken with Tomatoes and Capers

Mitch Mandel and Thomas MacDonald

This baked chicken breast recipe will have you roasting the meat with tomatoes and capers, then olive oil basting the chicken in a savory broth, which keeps the meat moist as it’s topped with a chunky, textured sauce. And it’s made in just one baking dish, making for easy cleanup!

Get our recipe for Mediterranean-Inspired Baked Chicken with Tomatoes and Capers.

Chicken Under a Brick

Mitch Mandel and Thomas MacDonald

Gone are the days of drowning your chicken in a bottled barbecue sauce! Instead, this basic, rustic way of grilling chicken—no special sauces or condiments needed—gives you tons of flavor without the added calories. All you need is a brick or two and aluminum foil. Why does this work so well? That kind of extra weight from the brick pushes the chicken down evenly, which results in juicier meat and a crispy skin no one can resist.

Get our recipe for Chicken Under a Brick.

Chicken Burger With Sun-Dried Tomato Aioli

Mitch Mandel and Thomas MacDonald

We know chicken burgers can err on the side of bland, so this recipe takes the basic patty up a notch with a sun-dried tomato aioli sauce. It stays low-calorie, but it adds a rich texture and flavor to the chicken without overpowering the patty. Once you make this sauce, you’ll want to put it on everything.

Get our recipe for a Chicken Burger With Sun-Dried Tomato Aioli.

Breakfast Hash With Sweet Potato and Chicken Sausage

Mitch Mandel and Thomas MacDonald

This is exactly the kind of meal you want for breakfast that will soak up the excesses of a big night out (perhaps with a Bloody Mary in hand). It’s hearty and packed with protein, so it’s much better for you than a plate of pancakes and homefries from your local diner.

Get our recipe for Breakfast Hash With Sweet Potato and Chicken Sausage.

Grilled Chicken and Pineapple Sandwich

Mitch Mandel and Thomas MacDonald

Those who love sweet and spicy things are up for a real treat with this sandwich. Between teriyaki-glazed chicken, sweet grilled pineapple, and spicy jalapeños, this has every element you’d want in one meal.

Get our recipe for Grilled Chicken and Pineapple Sandwich.

The Best-Ever Oven Fried Chicken

Mitch Mandel and Thomas MacDonald

Southerners may grunt and grumble about the travesty of “fried” chicken not being cooked in big skillets of melted lard, but we’d bring this crispy, succulent bird to a church potluck in Savannah without batting an eye. A long soak in buttermilk spiked with hot sauce both tenderizes and flavors the meat, while the spiced panko provides a layer of captivating crunch. We won’t go as far as to say you won’t taste the difference (properly fried chicken has a depth of flavor that stretches straight to your soul), but we can say with confidence that this chicken hits the spot.

Get our recipe for Oven Fried Chicken.

Mom’s Chicken Noodle Soup

Mitch Mandel and Thomas MacDonald

Chicken noodle soup does everything a comfort food is supposed to do, and does so without a hefty caloric price tag. But steer clear of canned chicken soup: Not only is it sparse on chicken and vegetables, but a single cup can also carry up to half a day’s worth of sodium. This version is light on the salt, and loaded with chunky vegetables and shredded chicken for a truly hearty bowl of soup.

Get our recipe for Mom’s Chicken Noodle Soup.

Buffalo Chicken Sandwich

Mitch Mandel and Thomas MacDonald

Given the rate of wing consumption in this country, clearly hot sauce-slathered chicken and blue cheese is a winning combination for American palates. We stay true to the flavors people love—basting the chicken in hot sauce butter after grilling, topping with a yogurt-based blue cheese sauce—but manage to do what no one else out there has done yet: make Buffalo chicken into a healthy meal. Try the same technique with grilled shrimp.

Get our recipe for Buffalo Chicken Sandwich.

Margarita Chicken

Mitch Mandel and Thomas MacDonald

Sizzling chicken and steak platters clutter the menus of nearly every major chain restaurant in this country, a testament to the enduring popularity of meat and melted cheese. We can’t fault people for loving it—who wouldn’t?—but we do take issue with the fact that these savory skillets rarely contain fewer than 1,000 calories, regardless of who’s holding the spatula. That is, unless you are. Our version—a meal that you can have on the table in 20 minutes—contains all the same bells and whistles (Cheese! Salsa! Sizzle!) while skipping nearly 900 calories per portion.

Get our recipe for Margarita Chicken.

Chicken Tikka Masala

Mitch Mandel and Thomas MacDonald

It takes many years to master the complex spice art at the heart of Indian cuisine, but tikka masala is the perfect beginner’s dish—light on ingredients and relatively mild in flavor. Tikka masala normally involves a heavy hand with both butter and cream, but we found that the combination of Greek yogurt and half-and-half gives you the same velvety texture for a fraction of the calories.

Get our recipe for Chicken Tikka Marsala.

Kung Pao Chicken

Shutterstock

What makes a stir-fry so incredibly comforting? It’s knowing that, after a long, difficult day, a lean and flavor-packed meal can be prepared in a single pan in under 10 minutes. A real kung pao kicks like a karate kid, loaded with dried chiles that imbue the mash-up with a capsaicin glow. But in most versions across the restaurant and takeout spectrum, the heat takes a backseat to Chinese-American food’s more dominant flavor profile: fat plus salt. This one puts the heat back in the driver’s seat.

Get our recipe for Kung Pao Chicken.

Sesame Noodles with Chicken

Mitch Mandel and Thomas MacDonald

Italians might cringe in horror to hear it, but the noodle originally comes from Asia. The point being though that sometimes, a box of fettuccine is just as appropriate for an Asian-inspired meal as it is for an Italian repast. Think of this as a salad, with the noodles sitting in for lettuce. Add some protein and as many or as few vegetables as you like, and toss the whole package with a light but powerful dressing. It’s the culmination of four millennia of noodle knowledge. (Well, maybe not, but it’s awfully tasty.)

Get our recipe for Sesame Noodles with Chicken.

Thai Chicken Curry

Mitch Mandel and Thomas MacDonald

Redolent of ginger and lemongrass, chiles, and coconut milk, Thai curry brings all of the classic flavors of Southeast Asian cuisine—salty, sour, bitter, hot—together in one dish. What’s more, it derives all of its flavors from ingredients packed with powerful antioxidants. Even coconut milk contains lauric acid, among the healthiest forms of fat you can consume. The flavors may be exotic, but the tender chicken, the bouquet of vegetables, and the rich coconut milk will all taste wonderfully familiar.

Get our recipe for Thai Chicken Curry.

Chili-Mango Chicken Stir-Fry

Mitch Mandel and Thomas MacDonald

The combination of heat and sweet is a rollercoaster for our taste buds and a partnership that lurks behind—knowingly or not—our affection for so many Asian dishes: General Tso’s, orange chicken, and mu shu pork, among others. Here, that combination upgrades a basic chicken stir-fry to something special with just two ingredients: The metabolism-boosting heat comes from a lashing of chili sauce (look for the bottle with the Red Rooster and a green screw-on cap) and the sweet from a thin coating of quick-cooked mango chunks.

Get our recipe for Chili-Mango Chicken Stir Fry.

Chicken Scaloppine

Mitch Mandel and Thomas MacDonald

Another Italian classic lost in translation. Too many cooks (including the ones at Macaroni Grill) interpret this dish—traditionally chicken or pork, lightly floured and cooked with sage and prosciutto—as a huge helping of meat, breaded and fried and covered in a murky, sodium-strewn gravy. Our lighter, more authentic version wraps chicken and sage in a layer of prosciutto, which then becomes a crispy skin that keeps the chicken moist while it sautés. A splash of wine and chicken stock directly into the cooking pan becomes your 2-minute sauce. Just the latest proof of why simpler is so often better.

Get our recipe for Chicken Scaloppine.

Chicken Cordon Bleu

Mitch Mandel and Thomas MacDonald

It’s French in name, but it feels American, right down to its molten cheese core. Normally, this chicken is stuffed, breaded, then deep-fried into submission. But our testing found that a high-heat oven provides all the crunch we want without all the calories we don’t. If honey mustard feels a bit like gilding the lily, it is, but at 350 calories for the whole dish, why not?

Get our recipe for Chicken Cordon Bleu.

Appetizer-Worthy Chicken Pot Stickers

Mitch Mandel and Thomas MacDonald

Making Chinese dumplings at home will only take you about 10 minutes, and this recipe spiked the dish with mushrooms and snap peas. This works great as an appetizer, but you can also cut the recipe down and make it a lean meal for one.

Get our recipe for Appetizer-Worthy Chicken Pot Stickers.

Oven-Baked Chicken Fingers with Chipotle-Honey Mustard

Mitch Mandel and Thomas MacDonald

Don’t worry—these chicken fingers aren’t deep-fried, but oven-baked instead, so you can enjoy this childhood favorite any time you like. We pair the meat with a sweet and spicy sauce that kicks the taste up a notch, too.

Get our recipe for Oven-Baked Chicken Fingers with Chipotle-Honey Mustard.

Classic Slow-Cooker Chicken in Red Wine

Mitch Mandel and Thomas MacDonald

This is our version of the Coq au vin, as it’s known in France. All you need is a whole chicken, half a bottle of wine, and a few vegetables in a slow cooker, and this recipe is good to go.

Get our recipe for Classic Slow-Cooker Chicken in Red Wine.

Best-Ever Healthier Chicken Pot Pie

Mitch Mandel and Thomas MacDonald

It’s a known fact that pot pies will forever be one of America’s favorite comfort foods, but you don’t want to waste an entire day’s worth of calories, fat, and sodium in just one meal, which is what ends up happening in many restaurant renditions. We take the opposite approach, cutting the calories and fat in a pot pie you will still love.

Get our recipe for Best-Ever Healthier Chicken Pot Pie.

Asian-Inspired Chicken Meatballs

Mitch Mandel and Thomas MacDonald

These chicken meatballs are inspired by the street-corner grills in Vietnam and Thailand, where you’ll often find the bold flavors of ginger, garlic, and chiles. Serve these not with pasta but with steamed rice, cucumbers, and big lettuce leaves to make wraps.

Get our recipe for Asian-Inspired Chicken Meatballs.

Healthier Chicken Parm

Mitch Mandel and Thomas MacDonald

We know, another chicken parm dish, but we can’t help that there are just so many ways to make this classic dish healthy, we just had to share them all. This time around we shallow-fry a small portion of chicken to minimize oil soakage and use fresh mozzarella to top it off.

Get our recipe for Healthier Chicken Parm.

Takeout-Level Chicken Fried Rice

Mitch Mandel and Thomas MacDonald

Drop the take-out menu, once and for all! We take the classic white rice heavy dish and simply portion control it, making sure this version is heavy on the fresh veggies. And we use a bit of oil to crisp it all up!

Get our recipe for Takeout-Level Chicken Fried Rice.

Protein-Packed Chicken Fajita Burrito

Mitch Mandel and Thomas MacDonald

Burritos are a great take-out go-to because not only are they delicious, but they are fast to make and easy to carry around if you’re truly in a rush. We made sure this burrito saves you calories, is still so filling, and is quick and easy to make, so you won’t feel the urge to take a trip to Taco Bell!

Get our recipe for Protein-Packed Chicken Fajita Burrito.

Hummus-Crusted Chicken

Courtesy of Gimme Some Oven

Who knew you could crust your chicken with hummus? This genius blogger did. The stats here include all the veggies, chicken, and hummus, so you can polish off your plate guilt-free.

Get the recipe from Gimme Some Oven.

Mini Chicken Meatball Soup

Courtesy of How Sweet Eats

It’s always a good time to whip up a soothing batch of this soup. Chicken meatballs keep calorie counts in check, while adding the heft you need to enjoy that comfort food feeling.

Get the recipe from How Sweet Eats.

Skinny Honey Lemon Chicken

Courtesy of Gimme Some Oven

We get it: Sweet and sour is addictive. It’s just a shame the ‘sweet’ part of the equation comes with so many extra calories. Next time a craving strikes, whip up this lighter version at home. You’ll get enough sauce to feel satisfied, but only the amount of sugar you’ll find in an average pot of yogurt. Feeling extra virtuous? Serve it over quinoa instead of brown rice for added protein.

Get the recipe from Gimme Some Oven.

Cashew Chicken Chopped Salad

Courtesy of How Sweet Eats

This is no puny salad. The healthy fats from the cashews and a hefty serving of protein from the chicken in this salad will put an end to your after-dinner snacking—for good. Don’t think this is a standard chicken salad, either; chili-dusted mango brings the heat and makes a creative addition to this diet staple.

Get the recipe from How Sweet Eats.

Skillet Chicken Tortilla Pie

Courtesy of Pinch of Yum

This comforting skillet proves that, if done right, you can have a cheesy dinner without undoing a day’s worth of healthy eating. Pair it with a side salad to boost your fiber and veggie intake so you’re less tempted to dive back in for seconds.

Get the recipe from Pinch of Yum.

BBQ Chicken Quinoa Casserole

Courtesy of Gimme Some Oven

While quinoa may be considered a health food god, many recipes that use the ancient grain really won’t help you lose weight. This is because the super grain is often paired up with not-so-wholesome foods. You want your quinoa to couple up with nutritionally-dense foods, like the ingredients in this casserole. Of course, consuming anything in excess can cause weight gain, so keep your serving to about a cup. You’ll still pack in 12 grams of satiating fiber (thanks to the black beans and quinoa) and 33 grams of muscle-building protein (thanks to chicken and quinoa).

Get the recipe from Gimme Some Oven.

Chicken Parmesan Burgers

Courtesy of Recipe Runner

Chicken parm is usually forbidden food when you’re trying to lose weight. After all, it’s breaded, fried chicken that’s been smothered in salty, sugary tomato sauce and oily cheese. Luckily for you, we found a version that won’t ruin your diet! Did we mention it’s under 500 calories?

Get the recipe from Recipe Runner.

Chicken Enchilada Zucchini Boats

Courtesy of Cooking Classy

These zucchini boats are super low calorie and loaded with vitamins, protein, and metabolism-boosting ingredients. Capsaicin, a compound found in chile peppers, suppresses appetite and increases metabolic burn while reducing belly fat!

Get the recipe from Cooking Classy.

Artichoke Chicken

Courtesy of The Girl Who Ate Everything

Artichokes are a weight loss superfood and one of the best sources of prebiotic inulin, which feeds your good gut bacteria. The healthier your gut, the better your levels of leptin (an appetite suppressor that signals to your brain when you’re full) and ghrelin (the “I’m hungry” hormone). Paired with a lean protein that serves up a whopping 43 grams of protein, this is one serious waist-slimming dish.

Get the recipe from The Girl Who Ate Everything.

Tandoori Chicken Kebabs

Courtesy of The Healthy Maven

These chicken kebabs contain three of the healthiest spices on the planet: turmeric, ginger, and chili. These spices host a slew of healthful benefits, including taming an upset stomach, increasing caloric burn, and fighting off free radicals. Need we say more?

Get the recipe from The Healthy Maven.

The post 63 Healthy Chicken Recipes for Weight Loss appeared first on Eat This Not That.

#Eat This Not That

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suprafootwear · 6 years

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Some Growing Options For No-hassle Grass Fed Whey Strategies

These individuals, who still exist today, are typically high-volume users, frequent purchasers and are knowledgeable, discerning consumers. But with people in general putting greater focus on managing their weight and increasing their fitness levels, the world of sports nutrition has become more appealing to greater numbers of mainstream consumers, or what we might call ‘casual users’. We are talking here about mass channel shoppers who tend to prefer convenient product formats and to look out for familiar ingredients they trust, with a leaning towards clean label and formulations free from certain ingredients. Meanwhile, another group has now emerged. It is seen most notably in developed markets, as well as in urban centers in developing markets. It is made up of people who see performance in a different way. They are committed sports and fitness enthusiasts. But they are not athletes. Rather, they are highly dedicated people who see fitness as the key to their high-performance lifestyle. In the sports nutrition market, we call these types of people ‘fitness lifestyle users’. They are usually health and wellness evangelists. They are brand-conscious, but they are also happy to try out new products, formats and ingredients. The growth of sports nutrition and the widening of its consumer appeal have turned out to be positive developments for dairy proteins – and particularly whey proteins.

For the original version including any supplementary images or video, visit https://www.dairyreporter.com/Article/2017/03/16/Sports-nutrition-5-key-trends-for-2017

Where to Find the Best Protein Powder in 2018

Even the taste can be a vital element because if you cannot down the drink, it will be a really arduous task to perform every day. It is beneficial to be able to take your protein when you want, and you can do that with this one because of the different rates each of the proteins absorbs. Myotein is a protein powder you might want to consider for yourself because many people have gotten impressive results from it. One protein powder that has a good reputation with bodybuilders and others who want to improve athletic performance is Myotein. A regularly scheduled workout will be necessary to see the best results. The patented enzyme, aminogen is also contained in Myotein and this enzyme helps your body use amino acids in the best possible way. Also, you might take into account the taste, as well as the convenience because these things can make it simpler or more of a challenge to put away on a recurring basis. Your body will absorb the protein while you are sleeping when you take it at bedtime. Xtreme Pharmaceuticals , the creator of this product, combines several types of whey protein to ensure maximum results and absorption by the body. To encourage increased production of testosterone, this product contains specially formulated ingredients. You also have to factor in how many calories you want to consume, whether your main goal is to put on muscle, lose fat or improve endurance.Since it comes in a variety of flavors, like chocolate, strawberry and vanilla, your muscles can be repaired as you enjoy your preferred taste. Some protein powders come in a ready to drink form, so you do not need to have a blender handy. To narrow the field down you will have to look at protein supplements with good reputations that are also designed to help you meet your specific goals. Previous to picking out a protein powder, you need to think about your goals, what is most expedient for you and which protein most optimally agrees with you. There are some issues to mull over when you are on the verge of purchasing protein powder. 2018 seems to be a good year for protein powders, and even though this article discussed a couple, there are lots more. A protein supplement, BSN Syntha-6, that has been designed scientifically by a company called Bio-Engineered Supplements and Nutrition is one that you should consider. Syntha-6 contains whey protein isolates, egg albumen, glutamine and essential fatty acids, among other nutrients. If milk or soy ingredients give you allergic reactions, for instance, then you should not try protein powders that have these ingredients in them, even if they are top-rated. While the majority of protein powders only have one kind of whey in them, this product has isolate, whey concentrate and hydrolysate. As we discuss some of the best protein powders of 2018, we will also go over a few of the criteria to keep in mind when thinking about the products. There is no way that everyone can be satisfied with one protein powder, since some like plant-based protein and others like whey. Trying to find which one is the best solution can be difficult because it would be hard to try out each and every one. Because protein powders are just as popular in 2018 as they have ever been, there has been an increase in the variety of kinds to chose from.

A Straightforward Overview On Effective Tactics For Whey Protein

To read more about ISO XP new zealand whey protein shakes visit New Zealand Whey.jpg - XP LABS

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To make this dish taste even more like the tavern favorite, serve with celery sticks and a few blue cheese crumbles mixed with fat-free yogurt or mayonnaise. Ground chicken breast goes from dull to dazzling with a couple of secret weapons. Add a few spoonfuls of jarred Thai curry paste (red or green) and a splash of pungent fish sauce to the ground meat, and form into small, flat patties. Brown on both sides and fold into big butter lettuce leaves for a dish that tastes even better than your favorite take-out. Simmer a chicken breast in boxed, low-sodium chicken stock until cooked through. Remove the chicken, shred it, and set it aside. Meanwhile, with the stock still over low heat and at a simmer, beat an egg lightly and then whisk it into the soup while stirring to create satisfying strands of tender cooked egg (à la egg drop soup). Return the chicken to the pot, add a squeeze of lemon juice, and serve. Don’t worry, there’s not a single breadcrumb in sight. Make a low-carb crust for chicken by pulsing dried porcini or other wild mushrooms in a blender until they're the texture of breadcrumbs. Dip your chicken in a beaten egg, and then coat with the pulverized mushrooms before sautéing. Not only will you get a crisp exterior, the healthy mushrooms will add a ton of savory flavor. Coat thinly cut strips of chicken with a little beaten egg and finely minced walnuts. Bake until the chicken is cooked through, and the nuts are toasted and crisp. It’s a decidedly more adult (and healthier) version of everyone’s kiddie favorite: chicken fingers.

https://www.muscleandfitness.com/muscle-fitness-hers/hers-nutrition/12-healthy-ways-wake-chicken

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eat-your-green-beans-blog1 · 6 years

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Some Growing Options For No-hassle Grass Fed Whey Strategies

For the original version including any supplementary images or video, visit https://www.dairyreporter.com/Article/2017/03/16/Sports-nutrition-5-key-trends-for-2017

Where to Find the Best Protein Powder in 2018

A Straightforward Overview On Effective Tactics For Whey Protein

To read more about ISO XP new zealand whey protein shakes visit New Zealand Whey.jpg - XP LABS

youtube

https://www.muscleandfitness.com/muscle-fitness-hers/hers-nutrition/12-healthy-ways-wake-chicken

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princesfitness · 7 years

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New Post has been published on My Fitness and Nutrition Store

New Post has been published on http://myfitnessnutrition.princefamily33.com/2017/06/20/a-healthier-you-is-within-reach-with-this-advice/

A Healthier You Is Within Reach With This Advice

TIP! Eating raw foods is healthier when compared to other ways of preparing foods. These items taste great, are good for you and cut down on the amount of chemicals and fat that you are eating.

More people want to eat healthy than actually do. In order to stop being a dreamer and start being a doer, you have to act. Improving your nutrition is easier than you might think. Here the changes start to happen right away with some ideas here that do not require major changes to your diet.

TIP! If you have options in what kind of nut you can cook with, almonds are your best bet. Almonds are considered one of the most nutritious nuts; they help lower your cholesterol and help strengthen your blood cells.

Are you eating enough protein? The best form of protein is lean, red meat, like steak. Good sources also include pork and chicken. Protein makes you feel full and aids the growth of muscle in your body, making it one of the most important nutrients to consume during any diet.

TIP! When you do your shopping, give your kids a chance to choose some of the foods. They are more likely to consume foods that they have chosen for themselves.

Ensure you’re consuming enough fruits and vegetables on a daily basis. The USDA recommends 9-13 servings of produce daily. That sounds excessive, but it can be done with some creative thinking. Orange juice, tomato sauce and apple sauce are all tasty ways to get your recommended servings in.

TIP! In reasonable amounts, fruit or vegetable juices can replace some servings of raw fruits and veggies. You can get minerals, vitamins, fiber and more from high-quality, all-natural fruit juices, and you won’t have to cook, chop or peel anything.

Organic foods are often considered healthier. More and more studies are showing that organic food has more nutrients and less nitrates. These foods are healthy as they are straight from nature free from additives. You will have a better understanding if you give it a try.

TIP! A good tip is to try and avoid grains for awhile. Throughout history, humans have had a diet of fruits, nuts, vegetables, beans, and meat.

Maintaining a regular and properly functioning digestive tract can help boost weight loss and lower body weight overall. Make sure you stay hydrated, take fiber, and get probiotics in your diet.

TIP! Give canned salmon a try if you want a different taste sensation. It contains lots of minerals, healthful fat and few or no carbohydrates.

Do not skip over breakfast when you are on a diet. Breakfast is very important to get your body going after a good nights sleep, not only that, it provides the necessary fuel to help speed up your metabolism.

TIP! If you want to cut back on your sugar intake, be careful of foods with corn syrup, as that is a sugar as well. You have to read labels, especially condiment labels, since most condiments are made with corn syrup.

Eat more salmon. Salmon has a lot of both niacin and omega-3’s. Omega-3 is known to reduce heart disease, cancer, and oppression. Niacin may prevent Alzheimer’s disease. Always purchase wild salmon instead of farmed salmon so as to avoid any toxic chemicals.

Ground Turkey

TIP! Try not to eat snacks that contain high levels of saturated fats. This category includes items made from animal products as well as those made with vegetable oil.

Using ground turkey in place of regular ground beef has many health benefits. However, it is considerably drier. If you are one of those people who have issues with dry ground turkey, mix in olive oil and onions to make it more juicy. The biggest benefit of this is a reduced fat meal.

TIP! Don’t deny yourself a treat every once in awhile. Try healthy substitutions for sweets, such as nuts, dried fruits, fruit, tasty veggies and more.

When you make sandwiches, replace the white bread with seeded whole grain bread. The glycemic index of this bread is low, which helps to reduce hunger pangs, protects against heart disease, and aids weight control. These breads are also full of necessary fatty acids and fiber that allow your digestive system to work more efficiently.

TIP! If you do not eat anything in the morning you will put yourself at risk of breaking your diet. People make the mistake of thinking that skipping breakfast helps them lower their calorie consumption.

Many people have problems identifying healthy food choices. While a seven-grain bread may seem like a wise choice, a quick glance at the label may reveal otherwise. Don’t rely on the marketing materials on the package. Check the actual ingredient list for nutritional information.

TIP! If you have the option eat a piece of fruit instead of drinking juice. Fresh fruits are filled with natural sugars and have no added ingredients like fruit juices often do.

You can never go wrong by adding broccoli to your diet. Broccoli contains an abundant amount of phytochemicals that help prevent cancer. In addition, it contains tons of other vitamins and minerals, such as Vitamin A and C, fiber, and other minerals. Cooking broccoli can lose its nutritional value so eating it raw or steaming it is best. It won’t do anyone any good if it is gray and mushy.

TIP! A delicious and healthy addition to your diet is broccoli. It has properties that are known to prevent cancer and it has plenty of other important vitamins and minerals.

The amount of people who don’t know how to improve their diet is shocking. You don’t have to be one of these people. Make the small changes you need in order to better your overall health.

#grain bread #ground turkey #heart disease

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olgagarmash · 3 years

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via Wealth Health

#IFTTT #Wealth Health

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meltcalories · 7 years

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4th July Barbecue | What To Cook For A Healthy Independence Day

The Fourth of July is a day Americans commemorate the Freedom of among the best nations on this earth. What much better way to celebrate freedom?

Bar-B-Ques! You don't want to shed your gains however you want to commemorate with excellent food? Experiment with the listed below dishes for enjoyable 4th of July dishes that will certainly satisfy your taste without sacrificing your macros.

Watermelon Granita

With this recipe you stay fun and also feel refreshed.

4 cups of seedless watermelon

Juice of one lemon

1/2 mug of sugar or 2 Tbs truvia

Optional: Mint

Directions

Put every one of the ingredients in a mixer up until there's no chunks

In a 13×9 pan, put the ingredients in, area in the freezer

After 1 hour take a fork and rake the mixture

Freeze for one even more hour, rake once more and serve

If you do not such as watermelon attempt lemon, grapefruit, or strawberries( simply add a little water)

Healthier Tacos

Choose your choice of meat:

1 lb of lean ground beef, fish (catfish is my fav!), flank steak, chicken

Corn tortillas

Plain Greek yogurt

Fresh salsa

Fresh guacamole

Cilantro

Red/green peppers

Tomatoes

Jalapenos

Directions

Season/ marinade your meat as well as peppers - you want this to taste good!

Lightly brush tortillas and also peppers with coconut or olive oil

Now for the enjoyable part: place your peppers, tortillas and meat on the grill! Caution: Be cautious when grilling tortillas, lightly toast and transfer to cool down side

While entirely is on the grill obtain your garnishes established up, let everybody choose their own toppings

Put the Greek yogurt in a dish, this will serve as a sour cream. Mix till smooth

Once you take every little thing off the grill, established your taco station and relax

Best method to make your tacos is: Tortilla, meat, peppers, yogurt, cilantro, guac, salsa - however it's entirely approximately your visitors how they go around this. Making reduced carbohydrate usage romaine lettuce instead of a tortilla. The Greek yogurt is reallying going to offer you much more healthy protein right along side of your meat, the veggies will certainly keep you full, and the tortilla if you require carbs.

Grilled Portobello Mushrooms

4 Portobello mushrooms

½ cup olive oil

⅓ cup Worcestershire sauce

2 tbs garlic

Salt to taste

Directions

Cut the stems off of your mushrooms, and also clean any kind of dirt off.

In a storage space bag put your olive oil, Worcestershire sauce, and garlic

Make sure things is combined great together

Toss the mushrooms in and make certain every inch is covered with the marinade

Let sit for 30 minutes

Grill both sides up until cooked to the desired color as well as softness

I personally like my portobellos well done, a little crunchy! Mushrooms is a good resource of vitamin D and B which aids you metabolize fats as well as proteins.

Spinach-Strawberry Salad

12oz bag of spinach

16oz container of strawberries

Thin sliced almonds

For dressing:

½ olive oil

¼ balsamic vinaigrette

4 teaspoons of Dijon mustard

Salt to taste

Directions

Empty spinach right into a huge bowl

Add quartered cut strawberries, as well as almonds (your desired quantity)

For dressing:

Add olive oil, vinaigrette, as well as Dijon mustard to a tiny bowl.

Mix well and toss with salad

It's always good to obtain your greens in your diet and an excellent bowel movement will aid your power levels. Besides, having a healthy and balanced colon benefits everyone.

Take-Home Message

When having a Fourth of July gathering it's always good making sure nobody have an allergic reaction. If there is somebody with an allergic reaction please beware when preparing food. Have red, white, and blue popsicles for kids to keep them cool down. Everyone takes pleasure in a great draft beer could chicken, as well as burgers on the 4th. To stay healthy and also maintain your visitors pleased, have several of their faves that you can alter. Burger patty, on whole grain bun with hummus, tomato instead of white bun and tons of mayo.

Above all enjoy your holiday!

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easyfoodnetwork · 4 years

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Porcupine Meatballs are hearty and well-seasoned meatballs with rice that simmer in a rich tomato sauce. This is a family recipe passed down from my grandma and I know that your family will love it too! Another great way of making these famous porcupine meatballs is in the slow cooker recipe. Enjoy both ways depending on what is best for your family! Porcupine Meatballs Oh porcupine meatballs. How I love you. This was a recipe that my grandmother used to cook for my mom. My mom would make it for us all of the time and now I make it for my family! These kind of “tried and true” recipes that are passed down are the very best. So many memories come back to me when I make these for my family. I remember how excited we would all get when my mom was making porcupine meatballs for dinner. I loved to help her in the kitchen and make the little meatballs. As soon as they were done, they were devoured by our family in a matter of minutes. I love using McCormick spices because they are such high quality and add such amazing flavor to your dish. McCormick has been around since 1889. I remember looking in my grandmothers cabinets and seeing the red caps in her cupboards. My mom uses them in her cooking and now I use them in mine. It is a company that I can stand behind and know and love. Meatball Ingredients: Now is the time to keep your cupboards stocked with all of your favorite McCormick spices. We are entering in the cozy comfort food season full of casseroles, soups, and slow cooker meals. I am always using garlic powder, paprika, chili powder, and tons of cinnamon throughout the year. And McCormick has so many other amazing quality spices that I love to use as well. Ground Beef: Ground Chuck is the best for meatballs Long grain rice: This type of rice includes American long-grain white and brown rice, Basmati rice, and Jasmine rice, and produces distinct firm grains that stay fluffy Egg: This will be the binding agent that holds everything in shape Parsley: Adds balance to this savory dish and brightens the flavor Onion: The onion gives the meatballs a cleaner taste Garlic Powder: This powder has a slightly sweeter taste than fresh garlic Paprika: Colorful Spice derived from ground peppers gives these meatballs their stand out flavor Pepper: Add to taste Salt – Adding salt to your food will enhance the other flavors Condensed tomato soup: Using this in both the meatball and the sauce gives the tomato texture consistency Water: Used to thin out the sauce Worcestershire sauce: Made from a base of vinegar, which gives it a bit of a tangy flavor, this sauce adds both sweet and savory tastes to the sauce How to Make Porcupine Meatballs: These porcupine meatballs are well seasoned with McCormick spices to bring out amazing flavor. The rice in the meatball which give it the porcupine name add such a delicious texture. They simmer in a rich tomato sauce and cook to perfection. These are some of the best little meatballs that you are going to eat. They are a family favorite of ours and I know that they will become a family favorite at your house as well! Combine ingredients: In a medium sized bowl combine meat, rice, egg, parsley, onion, garlic powder, paprika, pepper, salt and 1/4 cup tomato soup. Mix thoroughly and shape into about 20 meatballs and place in a skillet. Mix Sauce: Mix together remaining soup, water and Worcestershire sauce. Pour over meatballs. Bring to a boil: Once the sauce is bubbling reduce the heat. Cover and simmer for about 35-40 minutes stirring often. Variations: This is the perfect recipe to sneak in some extra nutrition in for your kids (or your husband) by adding in or swapping out some ingredients. It doesn’t take away from the flavor at all and no one will have any clue they are getting some extra vitamins or an extra lean meat. Mix around the ingredients and try something new! You can’t mess up this tried and true favorite! Cheese: Use some of your favorite shredded cheese for an extra ooey gooey texture and flavor. Protein: Swap out the ground beef for ground chicken, pork, sausage, or turkey. Vegetables: Chop up small pieces of mushroom, carrot, or zucchini or bell peppers to add into your meatball. What to Serve with Your Meatballs: Make a complete meal with a simple side dish! To compliment these delicious meatballs I suggest trying mashed cauliflower or mashed potatoes. How to Store Dinner Time Porcupine Meatballs: Make meatballs ahead of time: Keeping a stock of frozen meatballs on hand means you can easily prepare a quick satisfying meal for you family. Busy weeknights, late practices, unexpected guests? No problem when you have these insanely delicious meatballs on hand. Storing leftover meatballs: Wrap tightly in heavy duty aluminum foil or freezer wrap. They will last 3-4 days in the refrigerator. Can you freeze meatballs? Yes! Store in airtight freezer containers or heavy duty freezer bags. Properly stored they will be at their best quality for 2-3 months if cooked and 3-4 months if stored uncooked, but will remain safe beyond that if kept at 0 degrees. Reheating meatballs: These meatballs can be re-heated easily from frozen or thawed. To thaw meatballs, simply place in the refrigerator overnight. Re-heat on a greased baking pan in the oven at 350 degrees until heated through. Frozen meatballs will take 50% longer to re-heat. Cook time is 20-25 minutes if cooking from frozen. More Meatball Recipes To Try: Easy Chipotle Honey Meatballs Meatloaf Meatballs Slow Cooker Swedish Meatballs Creamy Cajun Chicken Meatballs Slow Cooker Cranberry Balsamic Meatballs This post was sponsored by McCormick®. I love working with brands that I am passionate about and use in the kitchen for myself. All opinions expressed are my own. Print Porcupine Meatballs Hearty and well seasoned meatballs with rice that simmer in a rich tomato sauce. This is a family recipe passed down from my grandma and I know that your family will love it too! Course Dinner, Main Course Cuisine American Keyword meatball recipe, meatballs, porcupine meatballs Prep Time 10 minutes Cook Time 35 minutes Total Time 45 minutes Servings 6 Servings Calories 269kcal Author Alyssa Rivers Ingredients 1 Pound Ground Beef 1/4 cup long grain rice uncooked 1 egg slightly beaten 1 tablespoon parsley chopped 1/4 cup onion finely chopped 1/2 teaspoon McCormick® Garlic Powder 1/4 teaspoon McCormick® paprika 1/8 teaspoon McCormick® Pepper 1/2 teaspoon salt 1 can condensed tomato soup 10 3/4 oz, divided 1/2 cup water 2 teaspoons Worcestershire sauce Instructions In a medium sized bowl combine meat, rice, egg, parsley, onion, garlic powder, paprika, pepper, salt and 1/4 cup tomato soup. Mix thoroughly and shape into about 20 meatballs and place in a skillet. Mix remaining soup, water and worchestershire sauce. Pour over meatballs. Bring to a boil and reduce heat. Cover and simmer for about 35-40 minutes stirring often. Video https://therecipecritic.com/wp-content/uploads/2015/10/Porcupine20Meatballs.mp4 Notes Updated on April 3, 2020 Original Post on October 8, 2015 Nutrition Calories: 269kcal | Carbohydrates: 15g | Protein: 15g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 81mg | Sodium: 461mg | Potassium: 524mg | Fiber: 1g | Sugar: 5g | Vitamin A: 329IU | Vitamin C: 8mg | Calcium: 28mg | Iron: 2mg from The Recipe Critic https://ift.tt/3dW0D8T

http://easyfoodnetwork.blogspot.com/2020/04/porcupine-meatballs.html

#EasyFoodNetwork #ComfortFoodRecipes #EasyRecipes #GoodFood #BestComfortFoodRecipes #TastyFoodv

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ecotone99 · 4 years

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The end of the World was only the beginning... [SF]

This is an EMERGENCY BROADCAST...

Please STOP whatever you are doing...

Now run & hide.

That's how I was told to survive by the US Government. Run & Hide.

"Oh come on mayn! Don't be such a pussy!"

This is an EMERGENCY BROADCAST...

Please STOP whatever you are doing...

Now run & hide.

"Samsung..." he said half smiling. I highly doubted that. I never got the chance to reply.

Then it was gone, the world was cast back into shadow. From light to darkness in the blink of an eye. Before I even had a chance to feel disorientated or work out what was around me, the world shook.

Another thought comes to mind. A thought I try and push down and forget about, because admitting it means defeat and I've come too far now to admit defeat.

You wish you were him...

I stab at the meat, shaking it on the spit, and causing some embers from the fire below it to scatter across the rock floor. I'll have to distract myself otherwise I'm going to go insane.

Living in a cave, eating THAT, how low you've become. What was the point in living through all those years

"SHUT UP!"

Another piece of meat, and another pang in my head.

Scum. Lower than scum

Hacking at the meat now. It's wasteful and the fire is going down, but if it stops that voice I'll stab this grey matter until it's mush.

That's right, destroy it. Don't put another bite of that in your mouth

I stop slashing away, my stomach rising to my throat and my heart dropping to my belly. What have I done?

Oh, here we go, light-bulb moment!

Even wild animals would rather starve than eat their own

"What we've become... Even wild animals would fear,".

submitted by /u/Jam102 [link] [comments] via Blogger https://ift.tt/2V6Oes3

#Blogger #Story

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