These Cheesy Zucchini Breadsticks are a low carb breadsticks recipe. A great zucchini recipe to use up your garden’s bounty!
I haven’t been this excited about a recipe since …. okay actually I get excited about most recipes. But these Cheesy Zucchini Breadsticks are a winner for sure. They’re gluten-free, healthier than normal breadsticks, only require 5 basic ingredients, and are ready in little more than 30 minutes! Shredded zucchini is used to make a crust for these “bread”sticks, making it a grain-free alternative to one of my favorite foods. Hooray for delicious tasting zucchini recipes! These Cheesy Zucchini Breadsticks will definitely go on the top of your list of favorite low carb recipes to make. ENJOY! Ingredients
Sure- nachos taste delicious, but they probably don’t rank high on the list of nutritious, wholesome recipes, especially when you’re trying to eat healthy! However, you can satisfy your cravings for this classic Tex-Mex snack without worrying about your waistline by subbing in bell peppers for ordinary tortilla chips. This recipe for Bell Pepper Nacho Boats calls for delicious ingredients, like lean ground meat, savory spices, juicy salsa, and melted cheddar cheese. Instead of lathering the mixture over carb-laden chips, simply stuff the wholesome combination of flavors and textures into nutrient-rich pepper boats! So, eat up! Skinny Bell Pepper Nacho Boats Prep Time: 15 minutes Cook Time: 10 minutes Total Time: 25 minutes Yields: 18 boats Serving: 2 boats Ingredients
1 pound lean ground turkey
1 teaspoons chili powder
1 teaspoon cumin
1/2 teaspoon black pepper
1/4 teaspoon kosher or sea salt
3/4 cup salsa, no sugar added
1 cup grated cheddar cheese, reduced-fat
3 bell peppers
DIRECTIONS : Get the full directions @ skinnyms.com
I love easy & delicious recipes like this Meatball Parmesan Casserole. You only need 5 ingredients, it’s ready in minutes & it’ll feed a crowd for cheap. I’ve used frozen meatballs in this delicious dish; however – you could certainly replace them with freshly made meatballs if that’s what you prefer. When I make meatballs, I make up a whole bunch at one time for the freezer… but I haven’t done that in some time now. I’ve been slacking on the homemade meatballs for sure so for me lately, it’s frozen meatballs to the rescue.
Crisp, tender zucchini sticks oven-roasted to absolute perfection. It’s healthy, nutritious and completely addictive! Zucchini and parmesan cheese. It’s a match made in heaven. And if all veggies were like this, I’d become a vegetarian tomorrow. BAKED PARMESAN ZUCCHINI yield: 4 SERVINGS prep time: 10 MINUTES cook time: 20 MINUTES total time: 30 MINUTES INGREDIENTS:
4 zucchini, quartered lengthwise
1/2 cup freshly grated Parmesan
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon garlic powder
Kosher salt and freshly ground black pepper, to taste
Grilling season has arrived, my friends! There is just something so lovely about enjoying delicious food outdoors in the Summer sun. I swear food tastes better when it’s cooked on the outdoor grill. One of our favorite summer recipes are these Grilled Steak Kebabs. They are out of this world delicious. The marinade is super easy and what makes these kebabs so amazing. Sometimes the best recipes are the simplest, and these kebabs are just that. Not only are these kebabs divine, but they’re beautiful! Look at all those colors. I promise you, if you serve these at your next summer BBQ they will be the talk of the town! GRILLED STEAK KEBABS Delicious steak kebabs with bell pepper and red onion! Prep Time 1 hr Cook Time 15 min INGREDIENTS
1/2 cup olive oil
1/2 cup soy sauce
3 cloves garlic, minced
1 teaspoon black pepper
2 pounds sirloin steak, cut in 1-inch cubes
1 red bell pepper, seeded and cut in 1-inch pieces
1 orange bell pepper, seeded and cut in 1-inch pieces
1 green bell pepper, seeded and cut in 1-inch pieces
Fresh and healthy Strawberry Salsa recipe is the perfect addition to your meal or party. This strawberry salsa recipe has just the right combination of sweet and savory. It even has a little heat with a seeded jalapeno. If you can’t handle any heat, feel free to sub a green pepper for the jalapeno or even a poblano. There are only 5 ingredients in the entire recipe! This Strawberry Salsa recipe is a quick family favorite of mine and I hope you enjoy! Strawberry Salsa Prep Time 15 mins Total Time 15 mins
Fresh and healthy strawberry salsa is the perfect addition to your meal or party. Course: Appetizer, Side Dish Cuisine: American, Mexican Ingredients
Once upon a time, there was a girl who just wanted creamy, cheesy mac and cheese. Not full of spices or fancy things, just plain ol’ gooey mac and cheese that she could make herself. So I developed this recipe and now I share it with you, friends. Because you all deserve this bit of comforting yum in your life. You are so welcome. This one is the one I make to go along with Buttermilk Fried Chicken Tenders or Hammy Sammies or Beef Roast Sandwiches. How about Loaded Roast Beef and Bleu Sliders? You should probably check them out! Heck, this would make a PBJ look great. We love to add chunks of ham and make it a full meal. Add some bacon or crab if it floats your boat! Pulled pork? Oh good heavens! The possibilities are endless. Our favorite combinations are a Havarti (2 c.) – Cheddar (4 c.) blend with bacon, or smoked Gouda/Cheddar with ham. Also, we’ve grown quite fond of next-day-leftovers* pressed flat and fried in refined (no coconut flavor) coconut oil. Crispy on the outside and hot and gooey on the inside. How can you resist? THE Mac and Cheese Prep time 20 mins Cook time 15 mins Total time 35 mins
THE Mac and Cheese -- enough said Alison: That Which Nourishes Recipe type: Meals Cuisine: American Serves: 10-12 servings Grocery List
This easy recipe for baked garlic parmesan potato wedges will blow you away with its simplicity and fantastic flavor! These make a great side dish or appetizer for parties! This latest semi french fry is sort of blowing my mind. So crispy and loaded with yummy garlic and Italian flavors. I could never turn down garlic and cheese. On french fries nonetheless! I dipped these beauties in blue cheese dressing with freshly chopped parsley. Oh my heaven. Wendy’s natural cut fries have nothing on these baked garlic parmesan potato wedges. And like I said, I’m a sucker for those. So when I say these are worth making, I really mean – GO MAKE THESE! BAKED GARLIC PARMESAN POTATO WEDGES Prep time 15 mins Cook time 30 mins Total time 45 mins
Garlic and parmesan seasoned potato wedges oven roasted to golden tender perfection! AUTHOR: TIFFANY RECIPE TYPE: SIDE DISH / APPETIZER SERVES: 4-6 INGREDIENTS
3-4 large russet potatoes, sliced into wedges
4 tablespoons olive oil
2 teaspoons salt
2 teaspoons garlic powder
2 teaspoons Italian seasoning
½ cup shredded parmesan cheese
optional: fresh parsley (or cilantro), ranch or blue cheese dressing for dipping
The mixture for this recipe is pretty simple and easy to put together. You’ll need 2 cups of cauliflower (obviously..), an egg, 1/2 cup of minced onions and 1/4 cup of bell pepper (I used red although, the bell peppers are completely optional), 1/4 cup of breadcrumbs and Parmesan cheese, cheese and salt + pepper to taste. Oh and I almost forgot, I also used 1/4 cup of minced cilantro but you can also use parsley instead. The only pressure point to the recipe is chopping the cauliflower. I chopped it in the food processor but only pulsed it 3 or 4 times, no more than a few seconds because it can over process very quickly. If you are not sure or think you’ll mess it up, I suggest just chopping it up with a knife real quick. Next mix all the ingredients in a large bowl, shape them into little tots and bake for 20-25 minutes or until golden brown. Serve with ketchup, eggs, for breakfast, lunch or dinner. Skinny Baked Cauliflower Tots Cook Time 25 minutes Total Time 25 minutes Servings 30 -40 tots Author Layla Ingredients
Fresh sliced avocado, coated in crispy panko breadcrumbs and baked to perfection. These avocado fries are incredibly tasty and easy to make and are sure to impress the pickiest eaters. These avocado fries are something else. If you’ve never had them before, this is the perfect time to try them out. They are crispy on the outside and buttery soft on the inside. Dip them in your favorite tangy or spicy dipping sauce and call it a meal! Crispy Baked Avocado Fries & Chipotle Dipping Sauce Course Appetizer Cuisine healthy Prep Time 5 minutes Cook Time 20 minutes Total Time 25 minutes Servings 2 Author Layla Ingredients
Healthy grilled chicken and ranch wraps are loaded with chicken, cheese and ranch. These tasty wraps come together in under 15 minutes and make a great lunch or snack! Ranch and chicken are a match made in heaven. Ever since I can remember, ranch was the only sauce I would dip my chicken in. What’s not to love about creamy zesty ranch. If you’re a huge fan of ranch dressing like I am, than you’re going to fall in love with these chicken and ranch wraps. They are extremely easy to make and can be prepared ahead of time for work or meal prep. Chicken Ranch Wraps Prep Time 5 minutes Cook Time 5 minutes Total Time 10 minutes Servings 4 Author Layla Ingredients
2 cups cooked grilled chicken breasts chopped (seasoned with your favorite spices, see note*)
This delicious garlic butter quinoa recipe is one of the easiest recipes you'll ever make! It uses just 5 ingredients, one pan and goes well with everything! Course Side Dish Cuisine American Keyword easy, garlic butter Prep Time 5 minutes Cook Time 15 minutes Standing time 5 minutes Total Time 20 minutes Servings 4 servings Calories 190 kcal Author Alyssa Ingredients 1 cup quinoa 1 tablespoon vegan butter or butter/ghee 3 - 4 teaspoons Simply Organic Garlic Powder 1/2 teaspoon sea salt 2 cups vegetable broth Instructions Add all ingredients to a small saucepan. Bring to a boil and stir until butter has melted. Cover and reduce to low and simmer for 15 minutes. Remove lid, take off the heat and fluff with a fork. Let stand for 5 minutes then serve. Source : simplyquinoa.com
If I ever decided to make a list of “novels and foods I’d never get tired of,” there’s no doubt that The Lord of the Rings by J.R.R. Tolkien and Mushrooms would be on that list. You may be wandering where is the connection between Tolkien’s middle earth and mushrooms, well, for those that don’t know, mushrooms, in the world of Tolkien, are a Hobbit’s favourite treat, in particular of The Lord of the Rings’ protagonist, Frodo Baggins.I chose this interesting mushroom recipe to create a rustic side dish (which most likely eaten by hobbits) by lightly frying them and then roast them along with garlic, butter, fresh thyme, breadcrumbs and lemon at the end. I think mushrooms are good no matter how you cook them, they are an excellent source selenium as well as many other nutrients, but roasting concentrates the mushroom flavor in a way that makes these mushrooms especially good.Aword of advice though – you might want to double the recipe, as they’re likely to disappear quickly. Roasted Mushrooms with Garlic & Thyme
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Author: CakesCottage
Recipe type: Appetiser - Side Dish
Ingredients
16 even-sized open cup mushrooms, stalks cut level
3 tbsp olive or vegetable oil
2 cloves garlic, chopped very finely
3 tbsp unsalted butter, softened
2 tbsp fresh thyme, chopped
½ tsp garlic powder
5 tbsp fresh breadcrumbs
1½ tbsp lemon juice
salt and freshly ground black pepper to taste
Instructions
Preheat the oven to 400F. Lightly fry the mushrooms, cap-side down, in hot oil for 2-3 minutes.
Arrange the mushrooms in a a 9x13 cooking dish (or whatever rectangular oven-proof dish you have on hand) with the stalks facing upwards.
In a small bowl, mix together the butter (make sure its softened), garlic, thyme, lemon juice and seasoning.
Spoon a little garlic butter on to each mushroom, then lightly press the breadcrumbs on top.
Either refrigerate for later use, or bake immediately in the oven for 15 minutes or golden around the mushroom cap.
My sister handed me a stack of old Martha Stewart magazines and I discovered this little gem. The bell pepper adds gorgeous color and a very healthy veggie to your morning. Did I mention it’s really easy?
You’ll definitely impress your family and breakfast guests with this bell pepper egg-in-a-hole. Thank you Martha! Serve the eggs-in-a-hole with buttered toast. English muffins are nice too. You can cook the eggs to the doneness you prefer.
Ingredients for Bell Pepper Egg-in-a-hole:
1 red bell pepper (yellow would probably work just as well) 4-5 large eggs Salt Pepper 1/4 cup grated parmesan cheese (other cheese would probably work too) 1 Tbsp Olive oil
How to Make Bell Pepper egg-in-a-hole for Breakfast:
1. In a large, non-stick skillet, heat 1 Tbsp olive oil over medium/high heat. Cut peppers into 1/2″ rings and remove the seeds and centers. Place sliced peppers into the pan and let them saute for a minute.
2. Crack one egg into the center of each bell pepper slice. Start pouring the egg in slowly; it prevents the egg from leaking and forms a nice seal, but some will leak no matter what; don’t fuss over it; it will still taste great!
3. Sprinkle salt and pepper over each egg. Saute for 3 minutes, then flip it over carefully.
4. Top with a generous amount of parmesan. If you want your yolks to be juicy (over easy), cook another minute.
P.S. As a (almost licensed) nurse, I feel compelled to say that eggs should be fully cooked for high risk populations including elderly, pregnant and young children
Creamy candied pecan sweet potato casserole is easy to make and will leave your guests wanting more and begging for the recipe.
Growing up I had… interesting ideas about food. In some ways, I was very diverse. I’d try just about anything once and I ate my fair share of strange things as the result of not-so-friendly dares from my big brothers. Apparently eating raw whole jalapeños is good for you, “it builds character”. (<—Big fat eye roll) But in other ways, I was so stubborn about some foods, particularly food flavor combinations. For instance chocolate and fruit did not happen. To tell you the truth, I still can’t quite get on board with chocolate covered strawberries. I love the chocolate. I love the strawberry. But when I eat them together, I just can’t shake the feeling that the chocolate is being tainted.
Hey now don’t judge, we’ve all got quirks. Some of us more so than others…. ahem. (who me??)
I’m still working on the chocolate fruit-thing, I give it a taste every six months or so to see where we stand. Not much progress yet but at least I’m trying. One flavor combination I couldn’t stand when I was younger, but adore now, is the sweet n’ salty thing. I used to hate anything sweet with my dinner. Sweetness was for dessert. Saltiness was for dinner. I hated jello. And in Utah, hating jello is basically unheard of. Oh the numerous church parties, wedding receptions, funerals, and holiday get togethers I had to endure as a jello-hater. (shudder)
But the thing that changed my mind about sweet and salty flavors was popcorn. One time I was sitting there, engrossed in The Princess Bride with three of my sisters, when suddenly a Charleston Chew Mini ended up in my handful of buttery theatre-style popcorn. In my mouth it went, popcorn, butter, salt, chocolate, sugar and all. . .
And she lived happily ever after as a sweet & salty flavor-lover. The End.
Sweet potato casserole is one of those sweet and salty foods you just have to love. As a kid, I always picked around it at Thanksgiving, preferring to focus on my glazed ham and buttery rolls, but now I’m a big fan of sweet potato casserole. My mother never made it with nuts but when I made this version, I just had to go with the pecans. They are crunchy and caramelized to perfection. And you don’t have to candy them beforehand, you just stir the pecans together with some flour, brown sugar, and butter, and then toss them into the oven right on top of the sweet potatoes. Pretty nifty right? Let them get all roasty before adding the marshmallows and then five minutes later, BAM – perfect candied pecan sweet potato casserole ready to be served.
CANDIED PECAN SWEET POTATO CASSEROLE
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Creamy sweet potato casserole with a crunchy candied pecan topping and toasted marshmallows.
AUTHOR: TIFFANY
RECIPE TYPE: SIDE DISH
CUISINE: AMERICAN
SERVES: 12-14
INGREDIENTS
5 pounds sweet potatoes, peeled and cut into 2 inch pieces
1 cup water
2 eggs
1 teaspoon vanilla
½ cup butter, melted
1 cup brown sugar
2-3 teaspoons salt (or to taste)
½ cup milk or heavy cream
topping
½ cup brown sugar
⅓ cup flour
⅓ cup melted butter
1 cup chopped pecans (such as Diamond of California)
3-4 cups mini marshmallows
INSTRUCTIONS
Potatoes can be boiled, drained, and then mashed OR cooked in a slow cooker. If using slow cooker, add sweet potatoes and water to slow cooker. Cover and cook on high for 4 hours or until potatoes are easily pierced with a fork. Drain slow cooker.
Preheat oven to 375. Mash cooked sweet potatoes. Add eggs, vanilla, ½ cup melted butter, brown sugar, salt, and milk (or heavy cream) and mix until smooth. (I like my potatoes to have a bit of texture so I don't whip them for too long).
Spread potato mixture in the bottom of a greased 9x13 baking dish. In a bowl combine brown sugar, flour, ⅓ cup melted butter, and pecans and mix well (with a spoon, not a mixer). Sprinkle mixture over potatoes (it's okay if potatoes aren't completely covered). Bake uncovered for 15-20 minutes until pecans are caramelized.
Spread marshmallows evenly over pecan mixture. Return to oven for another 5 minutes or until marshmallows are puffy and lightly browned. Serve immediately.
NOTES
*Fun flavor tip: After dropping pecan mixture over potatoes, sprinkle some coarse sea salt over the pecan layer - this will enhance that salty-sweet flavor combination!
