Rosemary is considered a symbol of love, and we adore these warm, subtly sexy songs with this meal. • Alex Clare, "Too Close"
• Feist, "Leisure Suite"
• Al Green, "Here I Am (Come and Take Me)"
2lbs boneless, skinless chicken breasts, cut into 2-inch pieces
3tablespoons plus 1 tsp olive oil, divided
2tablespoons minced fresh rosemary
1tablespoon finely chopped fresh mint, plus one spring for garnish (optional)
2cups cooked brown rice (optional)
Soak bamboo skewers in water about 30 minutes. In a bowl, combine chicken, 2 tbsp olive oil, rosemary and salt and pepper. Toss to coat. Heat an indoor grill pan to medium-high, and coat with 1 tbsp olive oil. (You can also use an outdoor grill.) Thread chicken pieces onto skewers. Cook skewers on grill pan or grill, turning occasionally, until cooked through, about 15 minutes. In a bowl, stir together yogurt, juice, mint and remaining 1 tsp olive oil. Top chicken skewers with yogurt-mint sauce. Garnish with fresh mint, if desired, and serve with brown rice, if desired.
Original article and pictures take www.self.com site
Roasted Tomato Basil Soup Recipe on twopeasandtheirpod.com The BEST tomato soup and it's easy too!
We are still adjusting to our new lives as parents. We are loving every minute, life is just “different.” I used to be very organized and tried to stick to a schedule, but now I just “go with the flow.” Our little pea has an agenda of his own and I am just trying to keep up. He is a good baby, which I am very thankful for, so I am able to get a few things done during the day. Josh is also a wonderful father and is a huge help around the house and with the baby. We make a great team:)
I do miss baking and cooking every day. We’ve made a few recipes, but we are slowly making our way back into the kitchen. Before we had the baby, we made this Roasted Tomato Basil Soup. We put it in the freezer so we could enjoy a tasty meal without doing any work. I am so glad we planned ahead because this soup really hit the spot last night.
Roasted Tomato Basil Soup Recipe on twopeasandtheirpod.com
Roasted Tomato Basil Soup is one of my all time favorites. I love the added flavor the roasted tomatoes and fresh basil add to this soup. Don’t be intimidated by the “roasting” part of the recipe. Roasting tomatoes is so easy and really brings out the best flavor. This soup is super easy to make and it freezes well-trust us, we know:)
Roasted Tomato Basil Soup Recipe on twopeasandtheirpod.com #recipe
Josh made grilled cheese sandwiches to go with the soup. You can’t go wrong with tomato soup and grilled cheese sandwiches for dinner-comfort food at it’s finest! It was nice to enjoy a home cooked meal, without any fuss. I highly recommend this Roasted Tomato Basil Soup, it is a great meal for a chilly Fall day. Try to save some for the freezer if you can, it comes in handy when you are not in the mood to cook or have a little baby that needs your undivided attention:)
Easy Roasted Tomato Basil Soup Recipe on twopeasandtheirpod.com #recipe
If you like this Roasted Tomato Basil Soup, you might also like:
Original article and pictures take www.twopeasandtheirpod.com site
Roasted Green Beans with Mushrooms, Balsamic, and Parmesan (Video)
Roasting brings out amazing flavor in green beans and mushrooms, and Roasted Green Beans with Mushrooms, Balsamic, and Parmesan are delicious! These beans are low-carb, Keto, low-glycemic, gluten-free, meatless, and South Beach Diet friendly; use the Diet-Type Index to find more recipes like this one.
Roasted Green Beans with Mushrooms, Balsamic, and Parmesan.
Roasted Green Beans with Mushrooms, Balsamic, and Parmesan. [found on KalynsKitchen.com]
I never imagined when I made Roasted Green Beans with Mushrooms, Balsamic, and Parmesan back in 2009 that they would end up being such an enormous hit on the blog. But this recipe has been pinned millions of times, and I don’t know how many people have actually made the beans, but the recipe has been viewed over 1.8 million times.
That’s why, when I decided that I really wanted to take new photos for this recipe, I decided to leave the original photo below up close to the top of the post, to make sure people would know they’d come to the right recipe!
Roasted Green Beans with Mushrooms, Balsamic, and Parmesan. [found on KalynsKitchen.com]
I love this recipe and I like to use the lovely thin French beans from Costco. They’re expensive compared to most vegetables, so these Roasted Green Beans with Mushrooms, Balsamic, and Parmesan are something to make for a special dinner at my house. And green beans must be something people like for a Low-Carb and Gluten-Free Thanksgiving Side Dish, because that’s when this recipe really gets popular.
I do think roasting vegetables is the greatest trick to add to your cooking repertoire, because nothing concentrates and sweetens the flavor of vegetables more than roasting. If mushrooms are not a go in your family, instead of roasted green beans with mushroms I recommend you make Garlic Roasted Green Beans with Shallots and Almonds; those beans are amazing as well!
Roasted Green Beans with Mushrooms, Balsamic, and Parmesan. [found on KalynsKitchen.com]
Cut mushrooms into slices that are about 1/2 inch thick. It’s fairly important that mushrooms are the same thickness so they’ll all cook the same. Trim both ends of the beans and cut them in half. I put the beans and mushrooms into a Ziploc bag, then whisked together the olive oil and balsamic vinegar, poured it into the bag, and squeezed the veggies around until they were all coated with the oil-balsamic mixture.
Roasted Green Beans with Mushrooms, Balsamic, and Parmesan. [found on KalynsKitchen.com]
Spray a baking sheet lightly with non-stick spray and spread out the beans and mushrooms. Bake in a preheated 450f/230C oven for 20-30 minutes, starting to check then after 20 minutes. When the veggies are done to your liking, put on a platter, season with salt and fresh-ground black pepper to taste, sprinkle with finely grated Parmesan, and devour! Hope you enjoy the Roasted Green Beans with Mushrooms, Balsamic, and Parmesan!
Roasted Green Beans with Mushrooms, Balsamic, and Parmesan. [found on KalynsKitchen.com]
If you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you. Or if you’re a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.
Original article and pictures take k8643br9gv-flywheel.netdna-ssl.com site
Roasted carrots are the perfect side dish to any meal. Roasting the carrots brings out the natural sweetness of these tasty vegetables. Here’s a simple yet delicious recipe to prepare for your holiday or every-day meal.
Roasted Carrots
Ingredients
6 medium size carrots
1 1/2 tablespoons olive oil
Salt and Pepper to taste
2 tablespoons minced fresh dill or parsley (optional)
Directions
Preheat the oven to 400 degrees F.
Slice the carrots diagonally in 1 1/2-inch-thick slices. If carrots are extra thick, cut in half-length-wise.
Toss the carrots in a bowl with the olive oil, salt, and pepper.
Transfer to a sheet pan in a single layer and roast for 20 minutes, until browned and tender.
Toss the carrots with minced dill or parsley (optional), season to taste, and serve.
Yields 4 Servings
Original article and pictures take 17ddblog.com site
Check out my recipe ideas for Cycle 1 of the 17 Day Diet.
Each quarter I host the blog’s C1 Challenge, and I always see awesome results from participants when we have our daily Facebook chats inside of our private Facebook group. However, many participants do get a bit bored with our favorite lean protein, chicken. I can’t imagine why! ;)
This is a common issue we face — we get bored with our menu choices, and often this is one of the main reasons for falling off the weight loss wagon.
Here is a curation of my favorite blog recipes that are Cycle 1 friendly, designed to give you full flavor with huge impact, and are easy to make so you’re not spending a lot of time in the kitchen!
This was a huge hit in the January 2015 Challenge. Many participants were hesitant about trying this recipe, but 100% of those who did fell madly in love with it. Try it for yourself!
This was a recipe a past C1 Challenge Participant posted on one of the Facebook chats. With a little bit of creativity, we can turn our chicken into a wonderfully delicious meal (so much so you’ll want seconds!).
This is a gluten-free recipe I found online that I modified for the 17 Day Diet. The 17 Day Diet is so flexible that you can transform almost any recipe into a healthy alternative. If you’re tired of chicken, this tuna salad will be a much welcomed addition!
This is a personal favorite of mine! This is based on a family recipe that I’ve modified over the years. The fruit (tomatoes) salsa makes this dish so fresh and it literally sings in your mouth! Creativity is key! With a few spices and some yummy seasonings, you can transform your chicken into a whole new experience!
Looking to adda little Asian flare to your menu this week? This is the perfect healthy alternative to those not-so-healthy dishes (think anything sweet and deep fried). There’s nothing like the cool, crisp of fresh lettuce with hot chicken! I love it and think you will, too!
Original article and pictures take 17ddblog.com site
Cycle 1 of the 17 Day Diet is all about releasing toxins from your body by eliminating carbs and sugar and jumpstarting your diet by rapid weight loss. Here are a few quick tips and reminders for a successful Cycle 1 weight loss:
Stay on Cycle 1 for only 17 days–not a day longer
Don’t forget to have your wake-up drink of hot water and lemon– every day!
If you’re hungry, eat more vegetables and protein– no reason to ever be hungry on Cycle 1
Drink plenty of water
Exercise at least 17 minutes a day– no vigorous exercise while detoxing!
Remember, if you have more weight to lose continue onto Cycle 2. Cycle 1 is not meant to be a lifestyle, so once your 17 days are up, move onto the next cycle.
Original article and pictures take 17ddblog.com site
Have you ever eaten a casserole with chicken that has no taste? All you can think is, "Man, this casserole would be awesome if the chicken didn't taste like plastic." Here is a big tip about meat in general: Even though not every recipe tells you to season the meat in the recipe with salt, at the very least, you are expected to season meat every time. Every time. As Emeril says, "Where I buy my meat, it don't come seasoned."
Well, the recipe below is the spice recipe I use to season chicken nearly every time. It is just good. It enhances the chickeniness of the chicken. Is chickeniness a word? I say it is. The recipe is adapted from one used by Picky Palate, and in addition to the spice recipe, this recipe details the perfect way to cook chicken.
This recipe makes great chicken for a simple meal, but it is also the chicken I make any time a recipe calls for chopped or shredded chicken. This chicken is the base for so, so many recipes.
Here's the lovely recipe card. I don't use this recipe card much because I cook this chicken so often it is memorized (or as one of my children's church kindergarteners used to say, "Memorizized!").
This is about the size pack of chicken breasts I usually buy. Even though there are only three in this pack, they are quite large.
Step One: Measure out the spices and salt into a bowl (or be like me and measure them into your ancient, wonderful 1/4 measuring cup)...
Step Three: While the oil heats up, rub all of the spice mixture all over the chicken breasts.
Step Five: Bake in a 350 degree oven for 25 minutes or until juices run clear. Let the chicken rest for about 5-10 minutes before cutting, shredding, or eating.
Perfect Chicken
2-4 boneless chicken breasts with or without rib meat
1/2 t. salt
1/2 t. pepper
1/2 t. garlic powder
1/2 t. onion powder
1/2 t. paprika
2-3 T. olive oil
Mix salt, pepper, garlic powder, onion powder, and paprika in a small bowl (I use my old 1/4 cup). Coat the chicken breasts in the seasoning, rubbing in to coat. Pour olive oil in the bottom of a Dutch oven, and heat to med-high. When nice and hot, add chicken to the pan (in batches if necessary). Cook 2-3 min per side. If any chicken has been removed, add it back to the Dutch oven. Place uncovered Dutch oven in a 350 degree F oven for 25 minutes or until juices run clear. Let sit on a plate 5-10 minutes before cutting, shredding, or eating.
Original article and pictures take therecipecrayonbox.blogspot.com site
When I found this recipe online, I thought, “WOW! Peaches and cheese together?” What an interesting combination of flavors and a whole new spin on the classic Caprese Salad we’re more familiar with. This recipe is perfect for a summer lunch for any cycle. Remember, you’re allowed low-fat mozzarella cheese on any cycle in moderation, so enjoy!
Peach Caprese Salad
Ingredients:
6oz fresh mozzarella cheese, sliced
1 ripe yellow peach, sliced thick
1 vine-ripened tomato, sliced thick
12 leaves fresh basil
good extra virgin olive oil
good balsamic vinegar (or reduced balsamic vinegar)
salt & pepper
Directions:
Layer mozzarella cheese slices with peaches, tomatoes, and basil. Drizzle with extra virgin olive oil and balsamic vinegar then sprinkle with salt and pepper.
Yields 2 Servings
Approved for all cycles – must eat fruit before 2pm on Cycles 1 and 2.
Parmesan Crisps Baked with Zucchini and Carrots are a dream come true for the chip lover looking to eat low-carb, keto, gluten-free or just plain munch on something tasty and healthy! Luckily, these homemade chips take minutes to make!
Is it me or is the long chip smiling back?
Nobody turns down chips at our house! Not zucchini chips or sweet potato chips and certainly not these Parmesan cheese crisps. So, I’m always on the lookout for new and fun varieties!
So, let me tell you how you get from cheesy croutons for your tomato soup to 3-ingredient, low-carb Parmesan cheese crisps laced with zucchini and carrot shreds. It was serendipity.
I was making Parmesan cheese into little croutons for my soup (which are also very tasty on salads too.) Meanwhile, I still had zucchini on my mind. I was hoping to squeeze in just one more batch of zucchini cakes, which happen to use zucchini shreds, before summer’s end.
Well, the Parmesan cheese crisps were nice, but just seemed a little bit…plain.
Parmesan cheese…zucchini shreds, Parmesan cheese…zucchini shreds. It was bound to happen. I shredded my go-to veggie and combined the two. Bingo!
I ended up with easy, cheesy vegetable chips or as they have been so named: Parmesan Cheese Crisps laced with zucchini and carrot. It was just a hop, skip and jump to add shredded carrot. I bet there are few others vegetables that would be a nice addition too.
Shred and bake. That’s really all there is to this recipe.
There are just a few things to keep in mind when making these easy little chips:
1) Use fresh Parmesan cheese and shred the cheese into longer strands. It’s ok to have some grated mixed in.
2) Grate zucchini and carrots and then press out excess moisture with a towel.
3) Use twice as much cheese as grated vegetable. The Parmesan cheese is the glue that holds everything together.
4. Drop spoonfuls of the Parmesan cheese and vegetable mixture on a baking sheet covered with parchment paper (not aluminum foil) or a silpat mat. If necessary, gently flatten with your finger or the back of a spoon and scoot in any loose pieces.
5. Bake Parmesan Crisps in a 375 degree F oven for about 8 minutes. The crisps should be sizzling when you take them out and the edges should be starting to brown.
6. Allow the crisps to settle on the baking sheet for about 5 minutes and then transfer them to a serving plate using a spatula. Crisps will continue to firm up.
7. For my dairy-free friends, the recipe does work with most vegan shreds!
Video of How to Make Parmesan Crisps
How to store Parmesan Chips
Store Parmesan Crisps in an airtight container for several days in the refrigerator. In order to prevent them from sticking together, place parchment paper or wax paper between the layers. This means that you can make these chips several days in advance. However, they will be firmer when served the same day.
As for the salad I was making, these Parmesan Cheese Crisps made a wonderful topping. They would nicely complement many soups too. But, they are so pretty and a bit addictive that they proudly stand all alone as a tasty and healthy snack.
Print
Enjoy!
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Original article and pictures take www.dinner-mom.com site
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