Tag Archives: baked turkey legs in oven

  • 13
    Jul 20
  • -

Grilled Chili-Lime Fish Tacos with Sour Cream Cabbage Slaw + Mango & Avocado

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I think one of the most important things in any relationship is finding a person who could make you laugh. Or who you can laugh alongside. I’m a HUGE goofball (and pretty weird), so finding somebody that understands my sense of humor is essential.
Oh, I believe I forgot to inform you guys I am dating. Not serious relationship dating, just having a great time and looking for that little laughter in my own life. Good, right? Well obviously for whoever I time it’s good. I mean, the type of guy can resist newly cooked cookies and mexican meals for dinner?
There are reasons I can’t bypass cooking for all of my dates – food is a significant attachment. That is why I only bake the life-changing cookies when I like someone. Because after those cookies, there is absolutely no turning back.
Anyway I’ll hold you posted about most of that… as if you treatment. But let’s pretend you decide to do, because frankly I can’t just talk about tacos all day.
OH WAIT, yes I may…
MMMMMMM TACOS. Tacos are always good. ALWAYS!
And that’s exactly why I produced them for you!
Last but not least, you always need a little avocado, mango and cilantro to really bring it altogether. I served mine in toasted corn tortillas, but flour or low-carb would also work well; it’s up to you!
Consider this another man-bait recipe.
Enjoy!
Ingredients
2 teaspoons honey
1 tablespoon chili powder
sodium and freshly surface dark pepper, to season
For slaw
2 tablespoons new chopped cilantro
1/4 cup low fat sour cream
1 tablespoon new lime juice
sodium and pepper, to taste
1 ripe mango, diced
Instructions
Preheat barbeque grill to medium-high temperature. Place fish in huge ziploc bag and add essential olive oil, lime juice, honey, garlic clove, chili powder, cumin, and cayenne pepper. Time of year with salt and pepper. Close bag and massage seasonings into seafood. Allow marinade for 20 a few minutes.
Prepare slaw: Inside a medium dish combine cabbage, cilantro, sour cream, lime juice, and salt and pepper to taste. Place in refrigerator.
Remove fish from marinade and place onto scorching grill. Grill fish for 3-5 moments each aspect, it will differ with regards to the temperature of your grill. Typically the second aspect will take less time. Remove fish to hot plate.
Barbeque grill tortillas for 10-20 mere seconds each side. Separate fish similarly into tortillas, add slaw, and mango and avocado. Garnish with extra cilantro, if preferred. Makes 8 tacos total; 2 tacos each.
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  • 07
    Jul 20
  • -

Your time is better spent doing everything you love. Constantly.

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You learn a whole lot about other people and the romantic relationships you find yourself in and sometimes it’s a pattern. It’s weird.
You feel better at understanding others in a far more of an emotional sense. A good thing!
You realize that sometimes two people simply aren’t right for every other, nevertheless, you accept it, move ahead, and that is that.
You realize you need to be patient with regards to your career and success.
BUT You figure out how to walk away from things that don’t leave you satisfied with happiness, and elect to pursue what keeps you smiling.
You value close friendships as part of your. You leave play behind.
You commence to acknowledge the actual fact that the different location will not change your emotions or allow you to begin over. Where you are doesn’t control your happiness – You choose to do.
Somewhere along the way, you grow up a little.
In the end this, I’ve also realized that growing up means enjoying thing that are actually HEALTHY for your body and mind. Especially food that makes your body feel good on both inside and out. Unfortunately, inhaling 5 cookies at once won’t enable you to get any kind of happiness.
Trust me upon this. I’ve had several bad encounters with Woman Scout Cookies. Shhhh.
So what should we be eating? Nutritious factors from the planet earth! This implies unprocessed whole grains, fruits, vegetables, healthy natural fats, and things that don’t come from a drive-thru or even a box. If that is a strange or foreign concept to you, then please plan a trip to the farmer’s marketplace and drive out your cabinet. I’ll teach you how exactly to make and bake oddly delicious items. AND it’s likely to be fun.
That’s right, we must learn when to say no to cookies and when to say yes to mind-blowing great tasting vegetarian stuffed peppers like these. Hehe.
You guys know me and my obsession with margaritas and Mexican food. Like hellooooooooo… marqs + chips + guac total me. I really like the flavor information of Mexican meals a lot that just about any dish I create uses garlic, jalapenos, cilantro, plus some sort of chile centered sauce. Definitely no apologies there.
But today I needed to offer a vegetarian (and gluten-free!) stuffed pepper formula – filled with taste but WITHOUT mega calories! They’re filling, beautiful, and probably one of my favorite foods I’ve experienced in quite sometime.
You must make sure they are! SERIOUSLY.
I find that they are perfect for just about anybody. Make sure they are vegan by departing off the parmesan cheese (or use vegan mozzarella cheese), plus they’re currently gluten-free! If you want an extra fulfilling meal, add in a cup of chopped chicken breast to the mix.
Ingredients
1/2 jalapeno, seeded and diced
3/4 cup uncooked quinoa
1-15 oz can black beans, rinsed and drained
1 medium sweet potato, peeled and finely diced
2 Roma tomatoes, seeded and finely chopped
1 tablespoon chili powder
1/8 teaspoon pepper
3 large red bell peppers, seeds eliminated and cut vertically
3/4 cup reduced fat shredded colby jack cheese
Instructions
Preheat oven to 400 degrees F.
Inside a saute pan over medium-high heat essential olive oil. Add onions, jalapeno. and garlic clove and saute before onions begin to soften and change translucent about 4-5 minutes. Place into huge bowl and set aside.
To cook quinoa: Rinse quinoa with cool water in mesh strainer. Within a medium saucepan, bring 1 1/2 mugs of veggie broth to some boil. Add quinoa and bring mixture to some boil again. Cover, reduce high temperature to low and let simmer for 15 minutes or until quinoa offers absorbed all the drinking water. Remove from temperature and fluff quinoa with fork; place in large bowl.
While quinoa is cooking place a moderate pot over high temperature and fill with drinking water, bring water to a boil and add in diced special potato. Reduce temperature to moderate, cover, and continue to cook for approximately 6 a few minutes or until special potatoes are fork tender. This might take pretty much time depending on how little you lower your lovely potatoes. Once sensitive, drain drinking water from sugary potatoes and place into dish with quinoa and onion blend. Gently stir in black coffee beans, tomatoes, staying 1/2 cup of vegetable broth, chili powder, cumin, oregano, cilantro, reddish colored pepper flakes, and sodium and pepper.
Arrange bell peppers in huge skillet or cooking skillet and stuff with a heaping 1/2 glass of quinoa mix. Cover with foil and bake for 20-30 mins until peppers are tender. Uncover and sprinkle each with 2 tablespoons of cheese. Place in range for 5 minutes much longer or until cheese melts. Remove and serve instantly with toppings such as for example sour cream, your favorite sizzling hot sauce or guacamole.
I’m expecting that easily just keep producing your quality recipes you’ll take the hint and come move in as my own chef. C’mon…Montana is definitely beautiful! No? Okay. Well, we had these for dinner last night and adored them.
I did then add elk italian sausage to keep carefully the hubs happy, nonetheless it seemed like a good addition.
Oh….and and and….I topped them off together with your chipotle yogurt sauce and some diced avocado. DE-VINE. Experienced one again for lunchtime today in fact.
It could have already been the addition of sausage, but I had enough stuffing to get a 4th bell pepper….and trust me, I stuffed those suckers high. Just FYI.
I simply made them for my grandparents plus they loved it!!
It’s ridiculous, I think I’ve made about 15 of your recipes plus they were all amazing!!
Especially love the flourless peanutbutter oatmeal choc chip cookies made with dark brown packed sugar…
Your recipes remind me why I love to cook and (especially) bake.
Greetings from Holland!!
Taylor

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  • 03
    Jul 20
  • -

The pie has been eaten.

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The Peanut Butter Glass Banana Bread can’t be produced into french toast for breakfast time. Tragic!
Now that the holiday season are almost over, we’ve got to obtain our skinny on. Let’s get obsessed with oats, nuts, and fruit!
Granola is the picture of wellness, right?
Before we put our skinny jeans on, let’s laugh over Christmas stories.
So on Xmas eve, I drank rich red wine with my family and baked a pie in my fresh horse mystic night-shirt. We sang tunes from the Audio of Music and ate way too much apple & pear pie. We’re totally strange and I really like it.
Singing tracks and baking pies in horse night tops… Whatever!
On a serious note: Christmas morning hours got better still when my Grandma gave me personally a hummingbird pin. She’s super cute. Another highlight? Making banana loaf of bread into french toast! Like.
My cycling trainer informed me the next thing to look forward to is bikini season… I cannot decide if that is thrilling or completely scary.
Before I am aware it I’ll be drinking margaritas, painting my toes pink, and making strawberry shortcake. I have to get summer away from my mind for a bit though.
We need to put our healthy pants on!
The thing I can suggest is eating butterless breakfasts and forgetting the top movie theatre popcorn.
We made us something to begin our day ideal. It’s got wholegrains, fruit, yogurt, and nuts. Fruit and yogurt granola parfaits!
Maple syrup and apple sauce get this to granola lovely without adding extra sugar. Pecans and almonds keep it crunchy and nutty.
We also added a bit of coconut at the top which became a toasted golden dark brown when baked. Delicious.
Granola party!
McDonald’s fruits and yogurt parfait offers nothing on these. Make sure you bid farewell to sugars overloaded cereal from your grocery store.
This granola is skinny!
Make it your have. Add toppings of your decision like pumpkin seed products, white chocolate, and dried blueberries or apples.
Pile it into a cup and layer with greek yogurt and fruits. Absolutely healthy.
3 1/2 cups rolled oats
1/2 cup raisins
1/2 cup canned pumpkin
bananas or other fresh fruit of choice
To create granola:
Preheat oven to 325°F. Line a cooking sheet with parchment paper.
In a big bowl, mix jointly oats, cinnamon, nutmeg, ginger, and salt. Add cranberries, raisins, pecans and almonds to bowl. Stir to mix.
In a medium bowl, whisk jointly maple syrup, vanilla, pumpkin and apple sauce until well combined.
Add wet ingredients to dry ingredients and stir until equally coated. Pass on granola within a slim layer over cooking sheet. Sprinkle coconut on top.
To make parfaits:
Cut 1 banana and reserve. Place 1/2 cup of greek yogurt in glass. Best yogurt with 1/4 glass of granola. Put in a couple of banana slices. Place another 1/4 cup granola on top of bananas. Put in a tablespoon or two of yogurt on top of granola. Sprinkle a little more granola on top and add even more bananas. Drizzle honey at the top if desired.
Repeat for every parfait you intend to make.
Store granola in airtight pot.
Enjoy your new favorite breakfast!
Monique Volz

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  • 03
    Jul 20
  • -

Pumpkin Cream Mozzarella cheese Pop Tarts with Maple Cream Cheese Frosting

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Full frame of lightly roasted coffee beansGet excited…
I just won my first baking competition! Jumping for joy!
The contest was for Nordic Ware where you’d to use a Bundt Pan and bake a thing that represented heritage and tradition. The grand reward winner reaches go to NYC and seat tickets to the Martha Stewart show for Bundt Pan week! I learn next week, therefore I’ll maintain you posted.
I won having a Chocolate-Coconut and Pumpkin Marble Bundt Cake. I topped it with chocolate and toasted coconut. It had been incredibly delicious and damp. You can view it here.
Don’t be concerned, I’ll post the recipe here eventually.
It’s been Pumpkin mania in my house.
Pumpkin Pop tarts? Yes, please!
Pop tarts were the very best breakfast once you were a youngster. I always had mine warm and toasted. A genuine sugars high before school, but always a favorite.
Pop tarts that flavor like pumpkin pie… You know I’m obsessed.
They’re actually quite easy to create too! I used a basic pie dough formula to make the outside crust.
I QUICKLY mixed together a little pumpkin, cream cheese,brown sugars, and spices.
I spread a little onto the dough.
I topped with more pie dough and seal the edges using a fork.
Of course, poking the center for ventilation is essential and cute!
These lovelies were brushed with a small melted butter. I stared at how beautiful they were for quite sometime.
Baking time!
The house smelt like pastries and pumpkin pie. They came out gorgeously golden dark brown.
Now who could forget the best part?
Maple Cream Cheese frosting! Oh heaven, this was good drizzled at the top.
I decided these were as well sugary for me personally at breakfast time. They simply screamed dessert.
Arctic No had sent me a pint of Pumpkin Spice Snow Cream that paired perfectly with my warm Pumpkin Pop Tart.
I had been surprised at how healthy this was. 150 calories for your pint!
It’s not actually snow cream but similar to a frozen protein shake. Tastes exactly like snow cream though and it’s gluten-free. They will have a great selection of flavors to choose from. I like peanut butter chocolate flavor A WHOLE LOT. Strawberry was fabulous too. You’ve gotta try this stuff!
Can get on the pumpkin bandwagon and produce these!
Pumpkin Cream Mozzarella cheese Pop Tarts
1 cup (2 sticks) unsalted butter, chilly, trim into cubes
1 large egg
2 tablespoons milk
For the Pumpkin-Cream Cheese filling:
3/4 cup pureed pumpkin
1 large egg
1/2 teaspoon of cinnamon
Maple Cream Cheese Glaze:
1 tablespoon of maple syrup
Dash of cinnamon
In a medium dish, whisk flour, cinnamon, sugars and salt collectively. Devote a food processor chip and add the cubed frosty butter. Pulse until it resembles small peas.
In a separate normal size bowl, beat the egg using the milk. Add the egg blend to the meals processor using the dough. Pulse until simply mixed. Pass on some flour on a surface area and knead the dough until it comes together well. Divide into two balls, cover in plastic, and place in refrigerator for approximately 30 minutes.
While dough is chilling, line 2 – 9×13 baking pans with parchment paper and pre warmth oven to 350 levels F.
In medium bowl mix pumpkin, cream cheese, dark brown sugar, egg, pumpkin pie spice and cinnamon collectively. Place in refrigerator.
Get out your dough and on a well floured surface, roll out to on the subject of 1/8 thickness. Cut dough with pastry cutter, or a pizza cutter will work. You can trim your dough in 3×5 in . rectangles. You should be able to roll out about 9 rectangles. Then put on parchment paper.
Next you can move out the second little bit of dough and cut the same way. Brush one part of 9 rectangles with either melted butter or beaten egg- this can help hold together the very best level of dough. Take out your pumpkin-cream cheese mix from your refrigerator and place 1 tablespoon of mix onto each brushed dough rectangle. Top with another little bit of tough and work with a fork to seal the sides and poke three openings at the top to vent. Brush with melted butter.
Bake for approximately 20 – 25 moments or until the top is golden brown. Cool on wire rack.
Once pop tarts are pretty cool, mix jointly cream parmesan cheese, maple syrup and cinnamon in a little microwavable dish. Microwave on high for 20 seconds. Stir until creamy and drizzle together with pop tarts.
Serve immediately while glaze and pop tarts are still warm.
Serves 9
Monique Volz

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  • 02
    Jul 20
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Incidentally? Have I informed you about my obsession with sloppy joes? Goodness, they’re by far one of my absolute preferred comfort foods. Therefore saucy, an easy task to make and nostalgic. Producing them healthy is really a breeze too and that means you better contribute that can of Manwich to the local meals shelf because from producing your personal sauce is much more delicious. My basic sloppy joe sauce are available here Lip smackin’ great, no doubt about it.

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So what I did here was most pretty simple. I prepared up some turkey and produced my own sloppy J sauce with some ketchup (the good kind like Muir Glen), some low-sugar bbq sauce (anything less than 40 calories per 2 tbsps can be great), mustard, worschershire, tomato sauce, and just a little cayenne for handful of high temperature. You simmer the sauce with extra lean ground turkey, onion and garlic clove and it’s really like your mom just made a good aged batch of sloppy joes for you personally.
Quite fantastic.
Needless to say, I didn’t simply want these to be all about meat, so I added some quinoa in there and the structure is absolutely extraordinary, plus I discover that it helps to maintain me full.
After that top those babies away with some ooey-gooey mozzarella cheese and you’re golden.
Greatest yet, these reheat wonderfully and are even refrigerator friendly. And they are no more than 205 calories per pepper half! Gotta like that.
Ingredients
2/3 cup uncooked quinoa
1/4 cup organic ketchup
1 teaspoon prepared mustard
1/4 teaspoon Worcestershire sauce
1/4 teaspoon cayenne pepper
salt and pepper, to taste
1/2 cup low fat shredded mexican cheese (or any kind you prefer), plus extra if you want!
Instructions
Prepare peppers by removing and discarding the tops, seeds and membranes. After that cut the peppers in half lengthwise. I find it’s easiest to do this using a pairing knife. Spray a big 9×13 inch cooking skillet with cooking squirt, then arrange peppers so that they all fit. Pour 1/4 cup of drinking water in underneath of the skillet (for helping to steam the peppers).
Make quinoa: In a little pot, put 1 1/3 cups of drinking water, quinoa and a pinch of sodium. Bring to a boil, after that cover, reduce warmth and simmer for quarter-hour. Once done cooking, fluff quinoa with fork, remove from warmth and reserve.
Preheat oven to 350 levels F.
While the quinoa is cooking, you may make the turkey filling up: Place essential olive oil in skillet or large pan over moderate heat. Add onions and garlic and saute for a couple minutes. Add surface turkey and make for 5-7 a few minutes; splitting up and stirring consistently.
While turkey is cooking food, insert ketchup, tomato sauce, bbq sauce, mustard, Worcestershire sauce, cayenne pepper and red pepper flakes to some medium mixing dish and stir until well combined. Arranged 1/2 cup from the sauce aside (for gaining top the peppers), then pour all of those other sauce into the cooked turkey blend and mix. Bring heat to low and simmer for 15 to 20 mins. Mix in quinoa and simmer for a few more minutes. After that fill each pepper with turkey quinoa mix. You might have a lot of filling up, but these peppers are supposed to be a little overflowing! Evenly distribute the sauce over each pepper filling up then sprinkle 1 tablespoon of mozzarella cheese on each; you can add more if you’d like.
Cover skillet with foil and bake for 45-50 a few minutes or until peppers are knife tender and parmesan cheese is melted. Enjoy immediately!
I’ll definitively try the original sloppy joe today!
My husband is usually sooooo picky & he adored these! I am eternally thankful for this recipe.
Dont judge but We used microwavable quinoa to save lots of time ðŸ‚
I’ve had these for 2x lunch time and 2x dinner this week! Partly because the quantities I made (and our tiny freezer) meant I had developed to eat very much, but they taste so good I would have chosen to consume them that frequently anyway!
Sloppy Joes don’t really exist in the UK, but I loved the flavour of the. I didn’t have any mustard but it didn’t detract from the flavour in any way. In addition to grating cheese over the top I mixed in some Emmental (although worthwhile melty” mozzarella cheese would perform!) throughout the filling too in order I was feeding on I’d suddenly get yourself a mouthful of glorious stretchy cheesy goodness!
My only concern is the glucose content, I couldn’t find reduced-sugar bbq sauce anywhere in my local supermarket so must try online!

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  • 28
    Jun 20
  • -

Given that March is officially right here, I’m hoping we are able to expect warmer weather. Not our winter continues to be anything but moderate, but I still choose spring weather. There’s nothing I’m craving a lot more than waking up just a little late on a Saturday morning, grabbing brunch at a new restaurant in the town, after that strolling around with Tony for the rest of the day. Mainly we check out antique shops or bookstores, or occasionally end up grocery shopping at Trader Joe’s. Either way, I always celebrate moving, eating and savoring ‘us’ time.

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Here’s finished . though, and I hate to have to be the one to break it to you, but we’re bound to involve some sort of chilly climate this month at some point. You know, it’s a very predictable Midwest thing; nice 1 day and snowing another. When that second comes, you should have this amazing chili to make.
Trust me, this decrease cooker meal loaded my belly up on many cold Feb nights. It’s the easiest recipe to throw together because there is no cooking on your own end. Cumin, garlic clove and peppers simmer with chicken, chickpeas and quinoa all day long until the chicken is sensitive and prepared to be pulled aside.
Told you it had been easy.
Of course, no chili is fairly complete with out a little avocado or guac at the top. My favorite method to make an easy guac is to smash 1 avocado using a fork, then add a little lime juice, chopped cilantro and onion then sodium and pepper to flavor. You don’t need to get fancy with your guac on a regular basis (unless you really want to). Purchase 1 or 2 2 avocados a week and enjoy easy peasy guac for two people!
As far as the soup goes, I made this for Tony and even though he statements to hate quinoa (he calls it kin-oh-ah), he adored this recipe and even returned for seconds. Actually, he generally goes back for secs. And you might too.
Slow Cooker Salsa Verde Poultry Chickpea Chili
Calorie consumption: 381
Body fat: 8g
Prep time:
10 mins
Cook time:
7 hours
Total period:
Ingredients
24 oz mild salsa verde (about 2 jars)
1 onion, chopped
2 garlic cloves, minced
1 cup frozen corn (preferably organic)
1 (15 oz) can chickpeas (white coffee beans or black beans may also be great)
1/2 cup uncooked quinoa
2 small limes, juiced
2 teaspoons floor cumin
2 teaspoons dried oregano
Instructions
Add everything to a big decrease cooker and mix well to mix.
Cook on high for 3-4 hours or low for 6-8 hours.
Once done cooking food, remove chicken having a slotted spoon and transfer to a cutting panel; shred poultry with two forks then transfer chicken back again to sluggish cooker and mix. Flavor and add sodium and pepper to your preference (I don’t find that adding either is essential due to all of the flavors happening). Serve with refreshing cilantro, avocado, tortilla chips and greek yogurt or sour cream.
I used Investor Joe’s Salsa Verde, nevertheless, you may use another mild green salsa (salsa verde) if you want.
Feel absolve to leave the jalapeno out unless you just like a little hint of spice.

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  • 26
    Jun 20
  • -

Sometimes I go on a france fry craze. Like escape my way, I’ll eat that entire bowl of fries because I haven’t experienced them in nearly a month, and they look fairly dang terrific.

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Welcome to the globe of a woman who is in love with food.
Since I’m a huge nice potato addict, Personally i think like I’ve experienced my fair share of special potato fries. I’ve experienced greasy types, floppy types, thin and crunchy ones, steak sugary potato fries, sugary potato waffle fries, sweet potato tots, and regular old flawlessly baked lovely potato fries.
I’m always informing myself that sweet potato fries certainly are a tiny bit healthier than regular fries, that i think makes my human brain think that I can go a little overboard. Like maybe I’ll have more nutrients if I eat entire container full?
Probably not the best reasoning.
I’ve found that the best way to satisfy my cravings is to bake my own with unique flavors. Perhaps you have ever baked your own at home? It’s super basic!
These were inspired by a restaurant in New Mexico and they are honestly one of my favorite things to munch on! Baking them myself helps to conserve calories and extra fat, plus I understand every one of the ingredients that are used. These gems are made with essential olive oil, garlic, a sprinkle of sea salt and just a little GO Veggie! Dairy products Free of charge Parmesan Grated Topping
LOVE LOVE Like.
The fries are sweet, savory and uber satisfying. GO Veggie! parm provides a ton of taste and is similar to regular parmesan except without all the cholesterol, calories and fat. I really like that it is plant-based, dairy-free and gluten free, too. If you want to check out where to purchase Move Veggie!, head to their store locator
Enjoy! xo
Ingredients
4 medium lovely potatoes, peeled and cut into ½ inch sticks
1 tablespoon of olive oil, divided
2 cloves of garlic, finely minced
½ teaspoon sea sodium, plus more
Preheat oven to 425 levels F.
Add nice potato fries to a big bowl, alongside fifty percent of the olive oil, garlic, salt and Move Veggie! Parmesan Grated Topping. Toss to coat fries.
Drizzle 1/2 of olive oil (about 1 ½ teaspoons) more than large cooking sheet. Put in place oven for a couple minutes until pan gets hot and oil is definitely shimmering. Remove pan from range and add lovely potatoes fries, making certain to evenly pass on them out over the pan so that none are coming in contact with.
Place back in oven and bake for quarter-hour, then flip fries and bake again for another 10-15 minutes or until fries become slightly golden brown and commence to crisp up a bit. Flavor fries and add extra sodium or parmesan if desired. Enjoy immediately! Serves 4.
Adding a tablespoon of cornstarch to the fries before baking can help crisp up them up a lot more.
Don’t place the sugary potatoes too close or they’ll not dark brown correctly nor become crispy. It’s easier to use two baking bedding if you have too many fries.

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  • 20
    Jun 20
  • -

So right here we go…

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Roasted Turkey LegsWhile Lee and I were on a trip together in March, we discussed developing a 6-week fitness and nourishment program. It’s a little apparent why we wanted to make it because in the event that you couldn’t tell, we are both incredibly interested in those two subjects. It was easy for us to envision because both of our blogs concentrate on living a healthy, balanced lifestyle. Both of us also include clean eating recipes, indulgences and exercises. (Yes, we think that there’s always space for dessert!)
What is the Summer SWEAT Series?
The Summer SWEAT Series is a 6-week health and fitness program that brings Ambitious Kitchen and Fit Foodie Sees communities a free of charge program dedicated to changing the way you eat, move and feel. The 6-Week Summer time Shape-Up combines fitness, diet plans along with a balanced method of changing your body before the summer season ends.
Lee and I wanted to make a diet and workout plan combination because we realize that getting healthy is different for everyone. Some individuals need to tidy up their diets and others need to focus on exercising. The program will encourage you to participate daily/weekly, but you can pick and choose what’s best for you in the exercises or the meal plan. If you opt to follow along for the complete six weeks, we guarantee that you’ll notice changes in your appearance, self-confidence and the method that you approach the food you eat.
To create the best workout plan possible, we teamed up with two fitness trainers from Minneapolis to create a unique system for the summertime SWEAT Series. We’ve also partnered with Aloha and Finishline to make a few amazing healthful recipes and talk about some amazing fitness gear together with you.
BONUS! There are giveaways happening nearly every week through the challenge so obtain excited!
Okay, I’m interested! So how exactly does it work?
Each week, we will be posting a weekly workout plan along with a healthy meal plan plus a weekly food shopping list (one on your blogs) that’ll be available for you to definitely download or print. Alternatively you can pin the images to enable you to easily pull them up on your phone.
The best part? The exercises include detailed lessons, the diet plans are printable to keep you on track, and grocery shopping lists will be accessible every Weekend. We’ll be posting more details regarding the fitness and nutrition plan in a few days so be sure to look for it!
Sounds awesome. How do you sign up?
It’s completely FREE to join up! And there are numerous ways to take part, too! Currently we’ve a Facebook group focused on The Summer SWEAT Series; this is a place for daily motivation, communicating with both myself and Lee, publishing questions, discussing your food or workout issues, sharing your improvement and taking part in giveaways! That is a community and we are incredibly excited to access know you also to help you business lead a healthy way of life.
AND if you sign up for our Facebook group before the problem starts, we’ll be doing a special giveaway from Truth Balance Virtue clothes Plus, you will see more giveaways across the 6 week journey! To become listed on the Facebook group , just hit the join button and then we are going to approve you as a member. You can request your friends, too!
Giveaway news!!
To make it a lot more exciting, we’ve an amazing grand reward giveaway worth $5oo! All you have to do can be share your SWEAT encounter via #SummerSWEATSeries on Instagram. This may include food prep, weight loss, strength progress and more!
Where may i follow along?
Once we begin the task, we’ll be posting the meal plans and workouts to your dedicated Summer Perspiration Series Pinterest board , so make sure to follow and pin along with us!
Are you excited?! We are! #SummerSWEATSeries officially starts June 14th, so mark your calendar and get ready for one incredible adventure with us.
Follow Suit Foodie Finds on social:

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  • 14
    Jun 20
  • -

Hey you! Yes, YOU! I love you… a whole lot. You brighten my time.

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Now, let’s talk about quesadillas.
I love them. Adore them. Salivite over them! Yeah, I’m quite odd but you’re probably okay with that by now if you’re still scanning this.
Quesadillas are a traditional mexican dish that always involves cheese and a savory combination of vegetables and/or meats. They’re among my favorite foods to put together in the last-minute because it entails throwing delicious combinations inside a tortilla and toasting or frying it until crispy and golden brown. Nowadays the original quesadillas have developed into something wonderful: breakfast time (or dessert) quesadillas!
It’s as easy as this: We am obsessed with the peanut butter and banana combo Typically when I’m in a rush I put the duo on an english muffin and barely remember inhaling my breakfast time, but I was getting a little uninterested in that. So instead of the usual, I decided to allow it to be interesting by making peanut butter and banana quesadillas and adding in seasonal, ripe strawberries for sort of PB&J twist.
My mind was IMPRESSED after one bite. In all seriousness, yours must be too.
If you’ve under no circumstances experienced the peanut butter, strawberry, and banana combo-prepare to be amazed!
First of all-the strawberries in the quesadilla! They nearly taste like these were roasted-exploding with flavor and juicyness from heat. It reminds me of the peanut butter and jelly sandwich, except with a fresh, more interesting appeal. The crunch from the tortilla as well as the warm, creamy peanut butter makes me wish I could go back to grade college and
demand
ask nicely because of this in my lunchbox.
When coming up with quesadillas I usually use whole wheat-low carb tortillas because I really like the nutty flavor of them, plus wholegrains keep you fuller, much longer. I would recommend using Joesph’s Tortillas , but any wholegrain tortilla would work well. This also would be an ideal pre or post-workout treat or meal due to the good carbs and healthy fats.
Additionally I HIGHLY recommend trying this for dessert. It’s fairly guilt-free, ideal for writing, and kids will even love them. And they’re vegan, and you also could certainly make them gluten-free through the use of GF tortillas.
The possibilities are endless! Think about it.
Wouldn’t replacing nutella for peanut butter be dreamy? Or simply sprinkling in a few mini chocolate chips? How about dipping them in a warm delicious chocolate sauce?
THAT could be want tasting just a little bite of heaven. But those are just suggestions, feel free to get creative!
Seeing that requested, nutritional details is included.
Just please be aware that after this quesadilla, you may never want to stay for a normal PB&J again. In the event that you try them, be sure to let me know very well what you think.
Peanut Butter, Strawberry, & Banana Quesadillas
Prep time:
5 mins
Cook period:
5 mins
Total period:
10 mins
Ingredients
2 whole grain tortillas
4-5 strawberries, sliced
Instructions
Heat a medium skillet over moderate high temperature and spray skillet with cooking spray.
Pass on 1 tablespoon from the peanut butter evenly over each tortilla. Arrange both the banana and strawberry pieces over one tortilla, sprinkle with a pinch of cinnamon, and top with the remaining tortilla, peanut butter part down. Press carefully to help them stick together.
When the skillet is hot, add the quesadilla, flipping once, until golden brown, approximately 2 minutes per side. Cut each quesadilla into halves or quarters.
Serves 2-4.
For any dessert version try adding 1 teaspoon of mini chocolate chips in
Serve with honey, maple syrup, vanilla greek yogurt, or chocolates sauce
Try with different nut butters, nutella or almond butter would be good
The nutritional information below is dependant on utilizing a flour tortilla. Using a low carb, wholegrain tortilla would lower the calorie consumption and carb count number. It would can also increase the fiber.
awesome blog.. having a great time heading thru it!!!
Lynn
Stoners Joy”

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  • 11
    Jun 20
  • -

All I could consider last week was peanut butter and jelly variants.

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Peanut butter jelly breakfast time toast with extra crunchy chia seeds. Peanut butter on the peanut butter bagel (omg). Peanut butter and clean strawberries spread on banana muffins. Peanut butter and jelly stuffed french toast.
Peanut butter and jelly forever and ever.
It’s funny, but PB&J doesn’t feel like a nostalgic meals to me. My parents never excessively packed my lunch package with it, nor did they purchase me those odd small pasty white crustless iced PB&J sandwiches from Smucker’s. THEREFORE I already have no genuine reason or understanding of why the flavor continues to be an necessity in my own life as of late; however I can’t help but CRAVE it.
Speaking of PB&J, what’s your favorite combo? I to opt for crunchy peanut butter and raspberry jam. The grape is commonly way too lovely for me; however I understand it’s what many was raised on and can forever adore. The other day I tried apricot preserves on peanut butter toast, which was superb too. A lot of variations, inadequate time.
Today I needed to share a recipe I actually created for whatever you PB&J enthusiasts: Peanut Butter Jelly BAKED Oatmeal! I am having a moment with this gorgeous breakfast skillet because it’s FULL of peanut butter flavor, healthy fats and over 8g proteins per serving.
By now I think everybody knows that meal prep is a lot of the most important issues you must do in order to maintain a healthy lifestyle. Having meals and snacks prepared for a busy week ahead prevents you from eating out, snacking on processed foods, or striking up the drive thru. This oatmeal includes ingredients that you most likely already have within your pantry therefore it’ll be simple to whip up!
I suggest making it either the morning hours of or the night time before, then trimming into individual servings for easy reheating throughout the week. If you are not really into peanut butter or are allergic, experience free to make use of almond or cashew butter. I have also found that adding in 1/2 cup diced strawberries to the recipe is extremely tasty.
Here’s to a nutritious breakfast and an amazing week forward. xo.
5.0 from 2 reviews
Prep period:
10 mins
Cook period:
30 mins
Total period:
40 mins
Ingredients
1/2 cup natural drippy peanut butter (creamy or chunky)
1 tablespoon natural maple syrup or honey
1 egg, slightly beaten
1 1/2 cups gluten free oats
1/2 teaspoon baking powder
Instructions
Preheat oven to 350 degrees F. Grease a large skillet or 8×8 in . baking pan with coconut oil or generously spray with nonstick cooking spray.
In a big bowl, add melted and cooled coconut oil, peanut butter, maple syrup, egg and almond milk. Whisk jointly until well combined and no huge lumps of peanut butter remain. Collapse in oats, cooking natural powder, cinnamon and sodium. Pour into ready skillet/skillet and make certain oatmeal is equally disseminate. Drop jam by teaspoonful onto oatmeal bake, after that very gently swirl using a knife. Bake for 30-35 moments until barely fantastic brownish. Cut into 6 servings and enjoy with almond milk.
Leftovers ought to be kept within the fridge for a week. Feel absolve to bake in specific muffins tins for a straightforward portable breakfast. Use muffin liners.
To make vegan: Work with a flax or chia egg instead of a regular egg. Be sure to make use of maple syrup rather than honey.

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