3 Ways to Make Avocado Toast with California Ripe Olives

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3 Ways to Make Avocado Toast

This recipe is brought to you in partnership with The California Olive Committee.

Slices of creamy, ripe avocado atop hearty, toasted bread is a beautiful thing. But why stop there?

The three versions we’re sharing here make a meal out of toast – one recipe with a fried egg and green olives, another with tomatoes and an olive relish, and a third with pan-seared corn, olives, and queso fresco.

Continue reading “3 Ways to Make Avocado Toast with California Ripe Olives” »

from RSSMix.com Mix ID 8174097 https://www.simplyrecipes.com/partner_recipes/3_ways_to_make_avocado_toast_with_california_ripe_olives/

Texas Stacked Enchiladas with Corn and Black Beans

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Vegetarian Stacked Enchiladas

In my early days of cooking, I had a friend from California who introduced me to what she called Texas Enchiladas. Instead of the usual filled and rolled enchiladas, the tortillas were fried, dipped in sauce, sandwiched with filling and then stacked in layers.

I have not been able to discover the exact origin of this version of enchiladas, but I think they are popular in Northern Mexico, west Texas and in New Mexico.

The bottom line: delicioso!

Continue reading “Texas Stacked Enchiladas with Corn and Black Beans” »

from RSSMix.com Mix ID 8174097 https://www.simplyrecipes.com/recipes/texas_stacked_enchiladas_with_corn_and_black_beans/

Clean Eating Instant Pot Summer Soup

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Spring = warmer weather = eating less soup!

That being said…

This spring soup = eating more soup.

It’s that perfect blend of comforting but also fresh-feeling that leaves you a) wanting to lick the bowl, and b) feeling really good about yourself when it’s later in the day and you remember back to all the veggies you ate for lunch. It’s LOADED TO THE MAX with veggies and whole grains and protein, and also big, yummy, Italian-style flavor.

It’s also kind of a blank canvas for toppings, which, as you know, are my weakness – lemon juice? Parmesan? fresh basil and parsley? salt and pepper? whole milk Greek yogurt? I can’t say I don’t like it all.

You can love me or hate me for this, but this recipe is also meant to be however you want it to be.

You can add or subtract those filler ingredients like no one’s business – omit corn, add beans, swap more vegetables for chicken. Whatever you want, girl. Whatever. You. Want.

Although it’s not really what people think of as Instant Pot season, I find that the IP treats me well year-round. Lately my dinner life looks like this:

  • Come home.
  • Chop vegetables, measure spices, check the recipe one more time.
  • Start Instant Pot.
  • Go sit outside and look at a magazine in the sun. ☀
  • Come back in and eat.

I mean, dang if that isn’t a really good way to make dinner.

(And guys, if you don’t have an Instant Pot, that’s okay, too – I will put some alternative directions for you in the recipe notes section!)

For lunch, for dinner, for clean eating, for make-ahead, for low maintenance, for flavor and freshness… she’s a spring and summer beauty that wins all the awards.

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Instant Pot Summer Soup


  • Author: Lindsay
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 8 very generous servings (2 cups each)

Description

Clean Eating Instant Pot Summer Soup! The perfect blend of comforting and fresh for the season. Packed with all the fresh summer produce and super customizable to whatever you have on hand!


Ingredients

  • 1 lb. chicken breasts
  • 1 28-ounce can crushed tomatoes
  • 4 carrots, peeled and chopped
  • 2 stalks celery, chopped
  • 3 cloves minced garlic
  • 1/2 cup farro (you can also use brown rice or small pasta)
  • 6 cups chicken broth
  • 2 tablespoons olive oil
  • 1 teaspoon each basil and oregano
  • 1/2 teaspoon each garlic and onion powder
  • 2 teaspoons salt
  • 2 zucchini, cut into small pieces
  • 2-3 cups of fresh sweet corn kernels, cut off the cob
  • Toppings: Parmesan, lemon juice, plain yogurt, fresh herbs, freshly ground pepper, etc.

Instructions

  1. Place everything except the zucchini and sweet corn in the Instant Pot or pressure cooker. Set to high pressure for 20 minutes. Release the steam.
  2. Shred the chicken. Stir in the zucchini and sweet corn. Set to high pressure for another 5 minutes. Release the steam.
  3. Let the soup rest for a few minutes – it thickens up a bit as it cools. Season with more salt and pepper and whatever toppings you like. Aaand devour!

Notes

Grains: If you use small pasta, rice, quinoa, or another quick-cooking grain, I would recommend that you add it to the Instant Pot at the same time you add the zucchini and sweet corn, otherwise it will become too mushy. Sturdier grains like brown rice and farro will hold up just fine for 30 minutes in the Instant Pot, so you can add those right away as directed.

Garlic / onion: I like to use garlic powder and onion powder because the taste is so distinct – different from fresh garlic and onions, which I also love. Using both fresh and dried together seems to boost the flavor of the soup. I didn’t use an onion here, but if you love onions, a small diced yellow onion would be a great addition.

Vegetarian / vegan: omit the chicken, and use vegetable broth. I would also consider increasing the amount of grains or maybe adding a can of beans to bulk up the soup a bit.

Gluten free: use a gluten free alternative to farro such as brown rice, sorghum, quinoa, or gluten free pasta. Follow Note #1 for cooking instructions.

Yogurt? It sounds kinda weird, but I love to add a dollop of plain Greek yogurt to this soup! Makes it creamy, tangy, and adds some nice protein and probiotics. Yum!

Stovetop: Saute your veggies and spices in the oil until softened. Add liquids, grains, and chicken. Simmer until the chicken and farro is done – probably 20 minutes. Shred chicken and return to pot. Add zucchini and corn, and simmer until cooked.

Slow Cooker: (This is an educated guess – please leave a comment if you try it and find the times need adjusting!) Add all ingredients except zucchini and sweet corn. Cook on high for 3-4 hours, or low for 5-6 hours. Shred chicken, return to pot, and add zucchini and sweet corn for another 20-30 minutes.

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The post Clean Eating Instant Pot Summer Soup appeared first on Pinch of Yum.

from RSSMix.com Mix ID 8174097 https://pinchofyum.com/instant-pot-summer-soup

Roasted Radish and Feta Salad

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How to Roast Radishes

A big part of learning to cook in my twenties came down to radishes. This was largely due to the fact that I could hit up the farmers market and buy a bunch of fresh radishes for a dollar.

Continue reading “Roasted Radish and Feta Salad” »

from RSSMix.com Mix ID 8174097 https://www.simplyrecipes.com/recipes/roasted_radish_and_feta_salad/

8 Fast Pasta Dinner Recipes for Busy Weeknights

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Here are quick and easy pasta dinners for any night of the week! From everyone’s favorite four cheese spaghetti to the creamiest broccoli mac and cheese!

8 Fast Pasta Dinner Recipes for Busy Weeknights - Here are quick and easy pasta dinners for any night of the week! From everyone's favorite four cheese spaghetti to the creamiest broccoli mac and cheese!

Here are my 8 superfast pasta recipes for any night of the week, from four cheese spaghetti to instant pot creamy broccoli mac and cheese!

(more…)

The post 8 Fast Pasta Dinner Recipes for Busy Weeknights appeared first on Damn Delicious.

from RSSMix.com Mix ID 8174097 https://damndelicious.net/2018/04/28/8-fast-pasta-dinner-recipes-for-busy-weeknights/

Skinnytaste Meal Plan (April 30-May 6)

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A free 7-day flexible meal plan including breakfast, lunch and dinner and a shopping list. All recipes include calories and Weight Watchers Freestyle Smart Points.

A free 7-day flexible meal plan including breakfast, lunch and dinner and a shopping list. All recipes include calories and Weight Watchers Freestyle Smart Points.

Good news for those of you asking, The Skinnytaste Meal Planner is back in stock. There was a misprint on the previous so we had to go back to the printer. It should be all fixed now!

I'm super excited to share the completely updated and revised Skinnytaste Meal Planner, Revised Edition a 52-week, daily meal planner to help you jump start your health goals by getting organized. Based on everyone's feedback about improving my previous Meal Planner, this revised planner was improved based on your feedback!

If you’re new to my meal plans, I’ve been sharing free, 7-day flexible healthy meal plans (you can see my previous meal plans here) that are meant as a guide, with plenty of wiggle room for you to add more food, coffee, beverages, fruits, snacks, dessert, wine, etc. You should aim for around 1500 calories* a day.

There’s also a precise, organized grocery list that will make grocery shopping so much easier and much less stressful. Save you money and time. You’ll dine out less often, waste less food and you’ll have everything you need on hand to help keep you on track.

Lastly, if you’re on Facebook join my Skinnytaste Facebook Community where everyone’s sharing photos of recipes they are making, you can join here. I’m loving all the ideas everyone’s sharing!

PS – If you want to make your own meal plan, you can search for recipes by course in the index.

THE DETAILS:

Breakfast and lunch Monday-Friday, are designed to serve 1 while dinners and all meals on Saturday and Sunday are designed to serve a family of 4. Some recipes make enough leftovers for two nights or lunch the next day. While we truly believe there is no one size fits all meal plan, we did our best to come up with something that appeals to a wide range of individuals. Everything is Weight Watchers friendly, I included the updated Weight Watcher Freestyle Points for your convenience, feel free to swap out any recipes you wish or just use this for inspiration!

The grocery list is comprehensive and includes everything you need to make all meals on the plan. I’ve even included brand recommendations of products I love and use often. Cross check your cabinets because many condiments you’ll notice I use often, so you may already have a lot of them.

And last, but certainly not least, this meal plan is flexible and realistic. There’s plenty of wiggle room for cocktails, healthy snacks, dessert and dinner out. And if necessary, you can move some things around to make it work with your schedule. Please let me know if you’re using these plans, this will help me decide if I should continue sharing them!

MONDAY (4/30)
B: Yogurt Chocolate Chip Muffins (7) with 1 cup mixed berries (0)
L: Cilantro Chicken Salad (1) in a half a small (2 ounces) avocado (3)
D: Zucchini Casserole (2) and a hearty green salad (2)* with Buttermilk Ranch Dressing (1)
Totals: Freestyle Points 16, Calories 857**

TUESDAY (5/1)
B: Yogurt Chocolate Chip Muffins (7) with 1 cup mixed berries (0)
L: LEFTOVER Zucchini Casserole (2) and a hearty green salad (2) with Buttermilk Ranch Dressing (1)
D: Turkey Stuffed Peppers (5) with a simple green salad (2)***
Totals: Freestyle Points 19, Calories 883**

WEDNESDAY (5/2)
B: Yogurt Chocolate Chip Muffins (7) with 1 cup cubed cantaloupe (0)
L: LEFTOVER Turkey Stuffed Peppers (5) with a simple green salad (2)
D: BBQ Shrimp Skewers (1) with grilled corn on the cob (0) and 1 teaspoon butter (2)
Totals: Freestyle Points 17, Calories 807**

THURSDAY (5/3)
B: Yogurt Chocolate Chip Muffins (7) with 1 cup cubed cantaloupe (0)
L: LEFTOVER Turkey Stuffed Peppers (5) with 10 carrot sticks (0) and LEFTOVER Buttermilk Ranch Dressing (1)
D: Southwest Chicken Skillet (5)
Totals: Freestyle Points 18, Calories 842**

FRIDAY (5/4)
B: Greek Yogurt with Berries, Nuts and Honey
L: Chickpea Egg Salad (2) with an apple (0)
D: Honey-Teriyaki Salmon with Cauliflower Rice (4)
Totals: Freestyle Points 15, Calories 917**

SATURDAY (5/5)
B: Avena-Healthy Oatmeal Shake (4)
L: Light Spinach and Feta Frittata (2)  with 10 carrots sticks (0) and LEFTOVER Buttermilk Ranch Dressing (1)
D: DINNER OUT!
Totals: Freestyle Points 7, Calories 353**

SUNDAY (5/6)
B: PB & J Healthy Oatmeal Cookies (2) and fruit salad (0)#
L: LEFTOVER Chickpea Egg Salad (2) with an apple (0)
D: Asian Lettuce Wrap Chicken Chopped Salad (8)
Totals: Freestyle Points 13, Calories 985**

*Green salad (per serving) includes: 2 cups romaine, ¼ cup each: carrots, tomatoes, cucumber, chickpeas, ½ a scallion and 2 tablespoons sliced almonds.

**This is just a guide, women should aim for around 1500 calories per day. Here’s a helpful calculator to estimate your calorie needs. I’ve left plenty of wiggle room for you to add more food such as coffee, beverages, fruits, snacks, dessert, wine, etc.

***Simple salad (per serving) includes 1 ½ cups mixed greens with ½ tablespoon olive oil and 1 teaspoon apple cider vinegar

#Fruit salad (per serving) includes ½ an apple and ¼ cup each: strawberries, blueberries and cantaloupe

(more…)

from RSSMix.com Mix ID 8174097 https://www.skinnytaste.com/skinnytaste-meal-plan-april-30-may-6/

Meal Plan for May Week 1

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May Meal Plan

This month, Megan Gordon is back with us sharing her weekly meal plans! Megan is a writer and recipe developer living in Seattle, WA, the author of Whole Grain Mornings, and mom to a 2-year-old. Please welcome Megan!

May, I thought you’d never come! While I’m not naive enough to think that we’ll magically start seeing warmer temperatures in Seattle anytime soon, it’s nice to see the flowers in bloom and the longer days always inspire slightly more leisurely cooking in the evenings.

Continue reading “Meal Plan for May Week 1” »

from RSSMix.com Mix ID 8174097 https://www.simplyrecipes.com/best_recipes/meal_plan_for_may_week_1_2018/