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Top Green Smoothie Recipes - Simple Green Smoothies
Food Recipes, Green Smoothie Recipes, Cups, Greensmoothi, Bananas, Green Smoothies, Simple Green, Cranberries Cleanser, Clean Smoothie
Healing Cranberry Cleanser - This green smoothie recipe is a great vitamin C booster and packed with antioxidants to keep you energized and healthy. *2 cups kale, fresh. *1 cup water *1 cup cranberries *2 oranges, peeled *2 bananas – Serves 2
Healing Cranberry Cleanser Green Smoothie - Simple Green Smoothies #foods #recipes
Healing Cranberry Cleanser - Simple Green Smoothies: INGREDIENTS 2 cups kale, fresh 1 cup water 1 cup cranberries 2 oranges, peeled 2 bananas Serves 2
Recipe: Healing Cranberry Cleanser - Simple Green Smoothies #cleanse #detox #vegan #raw #greensmoothie #plantbased #rawfood
recipe index from Dinner: a Love Story
Neat Recipes, Beanie S Recipes, Recipes To Tried, Beanie Recipes, Families Recipes
Hundreds of recipes to try!
Neat recipes on this site
TONS of healthy family recipes. Great site
Amazon.com: How to Cook Everything (Completely Revised 10th Anniversary Edition) (9780764578656): Mark Bittman: Books
Mark Bittman, Cooking Everything, Anniversaries Editing, Food, Complete Revi, Book, Markbittman, Simple Recipes, 10Th Anniversaries
How to Cook Everything, Completely Revised 10th Anniversary Edition: 2, 000 Simple Recipes for Great Food: Mark Bittman: 9780764578656: Amazon.com: Books
Chicken strips wrapped in bacon and lightly brushed with a honey mustard marinade.
Fun Recipes, Honey Mustard Chicken, Bbq Sauces, Chicken Bacon, Honey Glaze, Glaze Chicken, Chicken Strips, Bacon Wraps Chicken, Strips Wraps
Honey Mustard Chicken Strips Wrapped in Bacon
! Chicken strips wrapped in bacon and lightly brushed with a honey mustard marinade. Easy step by step photo directions! BBQ sauce would be good aswell...yummm
Honey glazed bacon wrapped chicken strips!
Honey Glazed Chicken & Bacon Bites. The best snack ever! Chicken strips wrapped in bacon and lightly brushed with a honey mustard marinade. Easy step by step photo directions!
Honey glazed chicken bacon bites :)
Asparagus Gruyer Tart
Marthastewart, Asparagus Tarts, Asparagus Gruyer, Puff Pastries, Gruyer Tarts, Martha Stewart, Pastries Dough, Oil, Tarts Recipes
Asparagus Gruyere Tart @marthastewart (puff pastry dough; Gruyere or cheese of your choice; Asparagus)
Asparagus Gruyere Tart - Roll out puff pastry dough, bake 15 minutes at 400. Sprinkle with Gruyere (or cheese of your choice) and top with Asparagus. Brush with oil, top with salt and pepper. Bake another 20-25 minutes. --Martha Stewart Recipes
Asparagus Gruyere Tart Recipe -- puff pastry makes it a snap to prepare. Martha Stewart
Asparagus Tart: Roll out puff pastry dough, bake 15 minutes at 400. Sprinkle with Gruyere and top with Asparagus. Brush with oil, top with salt and pepper. Bake another 20-25 minutes. --Martha Stewart Recipes
Homemade Pita Bread, Pita Recipes, Pita Bread Recipes, Super Easy, Recipes Work, Pita Breads Recipes, High Chairs, Recipes Appar, It Works
Homemade pita bread. Another pinner says: This pita recipe works every time super easy.
Pita recipe (apparently it works every time and is super easy) This recipe works great!
Wimbush Family Pita Bread recipe from Aimée of Under the High Chair (apparently it works every time and is super easy)
Pita bread recipe (apparently it works every time and is super easy)
For anyone that may not know, the BEST way to make "hardboiled" eggs is in the OVEN! Place the eggs in a muffin tray so they do not move around, turn the oven to 325 degrees, pop in for about 25-30 minutes and remove! Not only are they tastier, but they also are much easier to peel! // never heard of this but definitely want to try it!
Kitchen Tip: Baked Hard Cooked Eggs: (For anyone that may not know, the BEST way to make "hardboiled" eggs is in the OVEN!)
For anyone that may not know, the BEST way to make "hardboiled" eggs is in the OVEN! Place the eggs in a muffin tray so they do not move around, turn the oven to 325 degrees, pop in for about 25-30 minutes and remove! Not only are they tastier, but they also are much easier to peel!...like the idea of the muffin pan
the BEST way to make "hardboiled" eggs is in the OVEN! Place the eggs in a muffin tray so they do not move around, turn the oven to 325 degrees, pop in for about 25-30 minutes and remove! Not only are they tastier, but they also are much easier to peel! Had a hard cooked egg today- need to eat them more often! must try
Really?? For anyone that may not know, the BEST way to make "hard boiled" eggs is in the OVEN! Place the eggs in a muffin tray so they do not move around, turn the oven to 325 degrees, pop in for about 25-30 minutes and remove! Not only are they tastier, but they also are much easier to peel! Had a hard cooked egg today- need to eat them more often!
Hardboiled Eggs, Muffins Pan, 25 30 Minute, 2530 Minute, Kitchens Tips, 325 Degree, Cooking Eggs, Muffins Trays, Hard Boiled Eggs
Peel Potatoes, Potatoes Chips, 22 Things, Help Tips, Things You R, Time Savers, Cherries Tomatoes, Tomatoes Sandwiches, Plastic Lids
22 things you're doing wrong. The peeling potatoes one blew my mind! Great time savers. Ok, I like the potatoe chip fold and tried it, but it is not as secure as it shows. It works though
22 things you're doing wrong. How to quickly cut cherry tomatoes, break in new shoes in under 5 minutes, effortlessly peel potatoes without a peeler ... time saving, helpful tips
The Right Way to slice cherry tomatoes: Sandwich the Tomatoes Between Two Plastic Lids and Slice Across | 22 Things You’re Doing Wrong
22 things you're doing wrong. The peeling potatoes one blew my mind! How to easily cut cherry tomatoes. The easiest way to eat a taco so nothing spills out if the shell breaks. The right way to boil eggs (so they're easy to peel) and the best way to get a BLT with bacon in every bite. Great time savers for a lot of food/cooking issues!
Crock Pot Bread Baking
Crock Pots Breads, Summer Kitchens, Idea, Breads Recipes, Artisan Breads, Breads Baking, Slow Cooker, Homemade Breads, Crockpot Breads
Crockpot Bread Baking (Fast Bread in a Slow Cooker) from Artisan Bread in Five Minutes a Day..gonna try this
Homemade bread in the crockpot -- bakes in an hour, saves from heating up kitchen and you don't have to let it rise! From the authors of _Artisan Bread in 5 Minutes_ But, bread in a crock pot? Over the years we have gotten requests from readers to develop a method of baking our dough in a crock pot. I had my doubts, lots of them. I didn’t think the slow cooker could get hot enough, I thought it would take too long, I didn’t think it would bake through or have a nice crust and I resisted trying it. I was so convinced it would be a fail. Oh, how wrong I was. The crock pot does indeed get hot enough, and it takes less time than using your oven, because the rising time is included in the baking. The only thing I got right was the crust, it is very soft and quite pale when it comes out of the slow cooker, but just a few minutes under a broiler and I got a gorgeous loaf. I am a convert and it is just perfect for summer baking when you don’t want to heat up your oven. You could even amaze your friends at work by baking a loaf under your desk! * 1 pound dough (Here is our No-Knead 5-Minute Bread Recipe. I used the Peasant Bread from The New Artisan Bread in Five Minutes a Day, but the recipes from Healthy Bread in Five Minutes a Day would also work.) Form the dough into a ball and place it on a sheet of parchment paper. Lower the dough into the Crock-Pot (Slow Cooker), mine is a 4-quart, but I think it will work in any size. Update: I just mixed up a fresh batch of ABin5 Peasant Bread Dough, let it rise for the two hours in the bucket, then formed a 1-pound loaf and stuck it in the crock pot. So, you can use fresh or refrigerated dough. Turn the temperature to high and put on the cover. (Not all crock pots behave the same, so you should keep an eye on the loaf after about 45 minutes to make sure it is not over browning on the bottom or not browning at all. You may need to adjust the time according to your machine.) Bake for 1 hour (this will depend on your crock pot, you may need to increase or decrease the time. If you are using a 100% whole grain dough, you may want to go for a bit longer as well). You will have a fully baked loaf of bread, but the crust is very soft, almost like a steamed bun. To check for doneness I poked the top of the loaf and it felt firm. Before it is fully baked it felt soft and almost mushy when I gently pressed the top. The bottom crust should be nice and crisp, but the top of the loaf will be quite soft. Some folks desire a softer crust, so you will love this loaf. If you want a darker or crisper crust… Stick the bread under the broiler for 5 minutes or until it is the color you like, with the rack positioned in the middle of the oven. Let the loaf cool completely before slicing. Cutting into a hot loaf is tempting, but it may seem gummy and under-baked. It is fantastic with butter or as a sandwich. I love this method! Since Zoe first published these photos a few years back, it’s become one of our most popular posts. Why? It answers many of the questions that you asked us here on the site, and we’ve incorporated that into our new book, The New Artisan Bread in Five Minutes a Day, which was released today. Thank you all for making this new edition possible–our readers are where the new ideas come from. We were on TV this afternoon talking about all this, on Twin Cities Live (KTSP-ABC Minneapolis): Return to TV/Video/Radio page The winners of our book giveaway drawing from October 17 were picked and have been notified… If the embedded video frame isn’t working, click here for a link to the video. And for more about this wonderful basic recipe–the cornerstone of all our books…If you’re new to our site, we’d like to say welcome, and thank you for trying the bread. Our new edition has lots of material that wasn’t in the original Artisan Bread in Five Minutes a Day: —More color pictures, there are 40 now (compared with 8), and 100 B+W instructionals —A gluten-free chapter —An expanded Tips and Techniques section —Weight equivalents for every dough–for those of you with digital scales at home (optional!) —Instructions for adjusting yeast and salt to your taste. And we decreased our standard yeast amount to 1 tablespoon (used to use 1.5 tablespoons for four pounds of dough). —And 30 new recipes, including crock pot bread, a whole wheat variation that lets you increase the whole grain, rolls, panini, and more. About 130 more pages than our first edition. As we bake through the basic Master recipe from NewABin5 we’ll try to answer some of the most frequently asked questions. The goal is to create a large batch of dough that stores in the refrigerator for up to two weeks. That’s why our method saves you so much time– all the mixing and prep is divided over four one-pound loaves. Master Recipe from The New Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking: 3 cups (1 1/2 pounds) lukewarm water (you can use cold water, but it will take the dough longer to rise. Just don’t use hot water or you may kill the yeast) 1 tablespoon granulated yeast ( you can use any kind of yeast including: instant, “quick,” rapid rise, bread machine, active dry, or fresh cake yeast*. We’ve always tested with Red Star Yeast and they have a new premium product called PLATINUM, which has worked beautifully in our recipes. You can also decrease the amount of yeast in the recipe by following the directions here. Or you can bake with a sour dough starter, see instructions here.) *If you use cake yeast you will need 1.3 ounces. 1 to 1 1/2 tablespoons Morton Kosher Salt (adjust to suit your taste or eliminate it all together. Find more information here) 6 1/2 cups (2-pounds) all-purpose flour (we’ve always tested our recipes with Gold Medal flour. If you use a higher protein flour check here) Mixing the dough: In a 5 or 6 quart bowl or lidded Food Storage Container, dump in the water and add the yeast and salt. Because we are mixing in the flour so quickly it doesn’t matter that the salt and yeast are thrown in together. Dump in the flour all at once and stir with a long handled wooden spoon or a Danish Dough Whisk, which is one of the tools that makes the job so much easier! Stir it until all of the flour is incorporated into the dough, as you can see it will be a wet rough dough. Put the lid on the container, but do not snap it shut. You want the gases from the yeast to escape. (I had my husband put a little hole in the top of the lids so that I could close the lids and still allow the gases to get out. As you can see it doesn’t take much of a hole to accomplish this.) Allow the dough to sit at room temperature for about 2 hours to rise. When you first mix the dough it will not occupy much of the container. But, after the initial 2 hour rise it will pretty much fill it. (If you have decreased the yeast you will have to let it go longer than 2 hours.) DO NOT PUNCH DOWN THE DOUGH! Just let it settle by itself. The dough will be flat on the top and some of the bubbles may even appear to be popping. (If you intend to refrigerate the dough after this stage it can be placed in the refrigerator even if the dough is not perfectly flat. The yeast will continue to work even in the refrigerator.) The dough can be used right after the initial 2 hour rise, but it is much easier to handle when it is chilled. It is intended for refrigeration and use over the next two weeks, ready for you anytime. The flavor will deepen over that time, developing sourdough characteristics. The next day when you pull the dough out of the refrigerator you will notice that it has collapsed and this is totally normal for our dough. It will never rise up again in the container. Dust the surface of the dough with a little flour, just enough to prevent it from sticking to your hands when you reach in to pull a piece out. You should notice that the dough has a lot of stretch once it has rested. (If your dough breaks off instead of stretching like this your dough is probably too dry and you can just add a few tablespoons of water and let it sit again until the dough absorbs the additional water.) Cut off a 1-pound piece of dough using kitchen shears* and form it into a ball. For instructions on how to form the ball watch one of our videos. Place the ball on a sheet of parchment paper… (or rest it on a generous layer of corn meal on top of a pizza peel.) *I actually use a pair of Sewing Shears because I like the long blade. I just dedicated a pair to the kitchen. Let the dough rest for at least 40 minutes, (although letting it go 60 or even 90 minutes will give you a more open hole structure in the interior of the loaf. This may also improve the look of your loaf and prevent it from splitting on the bottom.) You will notice that the loaf does not rise much during this rest, in fact it may just spread sideways, this is normal for our dough. You can also try our “refrigerator rise trick,” shaping the loaves and then immediately refrigerating them overnight. By morning, they’ll have risen and are ready for the oven after a brief room-temp rest while the oven preheats (click for instructions). Preheat the oven to 450 degrees with a Baking Stone* on the center rack, with a metal broiler tray on the bottom (never use a glass vessel for this or it will shatter), which will be used to produce steam. (The tray needs to be at least 4 or 5 inches away from your stone to prevent it from cracking.) *(or Cast Iron Pizza Pan- which will never crack and conducts heat really well. Be careful to dry it after rinsing with water or it will rust) Cut the loaf with 1/4-inch slashes using a serrated knife. (If your slashes are too shallow you will end up with an oddly shaped loaf and also prevent it from splitting on the bottom.) Slide the loaf into the oven onto the preheated stone (the one I’m using is the cast iron) and add a cup of hot water to the broiler tray. Bake the bread for 30-35 minutes or until a deep brown color. As the bread bakes you should notice a nice oven spring in the dough. This is where the dough rises. To insure that you get the best results it is crucial to have an Oven Thermometer to make sure your oven is accurate. If you used parchment paper you will want to remove it after about 20-25 minutes to crisp up the bottom crust. Continue baking the loaf directly on the stone for the last 5-10 minutes. Allow the loaf to cool on a rack until it is room temperature. If you cut into a loaf before it is cooled you will have a tough crust and a gummy interior. It is hard to wait, but you will be happy you did! Make sure you have a nice sharp Bread Knife that will not crush the bread as you cut. Or you can tear it apart as they do in most of Europe. If you have any leftover bread just let it sit, uncovered on the cutting board or counter with the cut side down. If you cover a bread that has a crust it will get soggy. Enjoy and have fun baking. Bread that is made with love and joy tastes better! Note: Gold Medal and Red Star Yeast are sponsors of BreadIn5 LLC’s promotional activities.
Rotisserie Chicken in the crockpot.
Quick Meals, Pots Rotisserie, Slow Cooker Chicken, Slow Cooker Meals Chicken, Slow Cooker Recipes, Rotisserie Chicken Crockpot, Crockpot Recipes, Crock Pots Chicken, Crockpot Rotisserie
Update- Try the new Slow Cooker Buttered Lemon Herb Rotisserie Chicken version! I usually buy Rotisserie chickens for quick meals, but once I learned of this recipe from the Slow Cooker recipe book, I was hooked. Not only does it save money, but it’s delicious. First, rinse the chicken and remove the neck and giblets …
"Rotisserie Chicken" crockpot recipe
Crock pot chicken yum
Crock Pot Rotisserie Chicken - I love crockpot recipes!!!
Green Monster Spinach Smoothies Ingredients: 1 frozen sliced banana 1 Tablespoon peanut butter 1/2 c 0% Vanilla Chobani Greek yogurt 1 cup Unsweetened Vanilla Almond Breeze (or other kind of milk) 4 cups baby spinach (or more, or less) Directions: Combine all ingredients in a blender and blend until smooth. Nutritional stats: 350 calories, 10g fiber, 21g protein
Green Monster Spinach Smoothies - they do not taste healthy at all
Spinach Smoothie, Monsters Spinach, Tops Secret, Secret Diet, Diet Weapons, Green Monsters, Peanut Butter, Greek Yogurt, Iowa Girls Eating
"Green Monster Spinach Smoothies. My top secret diet weapon!" by Iowa Girl Eats frozen banana, peanut butter, Greek yogurt, milk and baby spinach
Roasted Garlic, Brown Butter and Parmesan Pasta (in 15 min)
Fun Recipes, Tasti Recipes, Savory Recipes, Roasted Garlic, 15 Minute Meals, Parmesan Pasta, Brown Butter, Easy Side Dishes, Carbonara
Roasted Garlic, Brown Butter and Parmesan Pasta (in 15 Minutes) may 3, 2012 by tiffany You know how I love a 15 minute meal. Sometimes that’s all I have to pull dinner together. Such was the case the night I made this, but the inspiration for the dish had come a few months before. When I went to Nashville for Blissdom, a group of us had dinner together the first night. Tricia from Once a Month Mom was our ring leader and she took us downtown to Demo’s Restaurant. I chose the spaghetti wit
Crispy Southwestern Chicken Wraps
Burritos, Sour Cream, Black Beans, Crispy Southwest, Green Peppers, Southwest Chicken Wraps, Shredded Chicken, Healthy Recipes, Green Onions
Crispy southwest chicken wraps (healthy recipe!) INGREDIENTS: 1 cup cooked rice, warm or at room temperature 1 cup cooked, shredded chicken 1 can black beans, rinsed and drained 1 green onion, finely sliced (white and green parts) 1/2 red or green pepper, diced 1/4 cup fresh cilantro, chopped juice of 1 lime 1/2 tablespoon chili powder 1 teaspoon ground cumin 1/2 teaspoon garlic salt 2 cups shredded cheese (I used a combination of monterey jack and sharp cheddar) Sour cream (optional) 6 burrito-sized flour tortillas DIRECTIONS: Mix rice together with chili powder, cumin and garlic salt. Add remaining ingredients except for cheese and sour cream. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken and rice mixture down the center of each tortilla. (Optional: on some of the wraps, I dotted the cheese with about 1-2 tablespoons of reduced fat sour cream before arranging chicken and rice mixture down the center – it made the wraps delightfully creamy.) Roll stuffed tortillas, leaving edges open. Spray the tortillas all over with cooking spray. Heat a large non-stick skillet (or griddle) over medium heat for 1 minute. Arrange 2 wraps, seam-side down, in pan and cook until golden brown and crisp, about 2-3 minutes per side. Transfer to a plate and repeat with remaining wraps. Serve.
~Crispy Southwest Chicken Wraps~ 1 cup cooked rice; 1 cup cooked, shredded chicken; 1 can black beans; 1 green onion, finely sliced; 1/2 red or green pepper, diced; 1/4 cup fresh cilantro, chopped; juice of 1 lime; 1/2 T chili powder; 1 t ground cumin; 1/2 t garlic salt; 2 cups shredded cheese; Sour cream; 6 burrito flour tortillas
Taco Cupcakes makes 18 cupcakes (Printable Recipe) 1 lb ground beef 1 packet taco seasoning 2/3 cup water 1 can black beans, drained 2 cups cheddar cheese, shredded 36 wonton wrappers your favorite taco toppings - salsa, cheese, sour cream, lettuce, tomatoes, etc cooking spray Preheat oven to 375. Brown the meat in a skillet and drain off fat (I us...
Taco cupcakes. Made with WonTon Wrappers.
Tacos Seasons, Minis Tacos, Sour Cream, Black Beans, Tacos Cups, Ground Beef, Taco Cupcakes, Wontons Wrappers, Tacos Cupcakes
TACO CUPCAKES: MAKES 18 CUPCAKE 1 LB GROUND BEEF 1 PACKET TACO SEASONING 2/3 CUP WATER 1 CAN BLACK BEANS, DRAINED 2 CUPS CHEDDAR CHEESE, SHREDDED 36 WONTON WRAPPERS YOUR FAVORITE TACO TOPPINGS - SALSA, CHEESE, SOUR CREAM, LETTUCE, TOMATOES, ETC COOKING SPRAY PREHEAT OVEN TO 375. BROWN THE MEAT IN A SKILLET AND DRAIN OFF FAT (I USE A COLLANDER). RETURN THE MEAT TO THE SKILLET; ADD THE TACO SEASONING, WATER AND BLACK BEANS. MIX AND SIMMER FOR 5-10 MINUTES, UNTIL WATER IS ABSORBED. SPRAY 18 ...
Mini Taco Cups 1 lb ground beef 1 packet taco seasoning 2/3 cup water 1 can black beans, drained 2 cups cheddar cheese, shredded 36 wonton wrappers your favorite taco toppings - salsa, cheese, sour cream, lettuce, tomatoes Preheat oven to 375. Brown the meat in a skillet and drain off fat Return the meat to the skillet; add the taco seasoning, water and black beans. Mix and simmer until water is absorbed. Spray 18 regular muffin pan cups with cooking spray. Place one wonton wrapper in each muffin cup. Divide half of the taco meat between muffin cups. Sprinkle half of the cheese over the cupcakes. Repeat layers - wonton, taco meat and cheese. Bake at 375 for 20 minutes, or until cheese is bubbly. Top with your favorite taco toppings.
Make the perfect grilled cheese - baked, between two baking sheets. Bread is crispy, inside is gooey, and you can make a bunch at once. We do lots of grilled cheese around here.
Baking Sheet, Grilled Cheese Sandwiches, Baking Breads, Great Ideas, Grilled Cheeses, Perfect Grilled, Grilled Chee Sandwiches, The Breads, Baking Grilled Cheese
Great idea especially for gourmet mini grilled cheese sandwiches at party. Bake grilled cheese between two baking sheets: the bread turns out crispy, the inside is gooey, and you can make a bunch at once. Great tip to remember for the future.
Bake grilled cheese between two baking sheets: the bread turns out crispy, the inside is gooey, and you can make a bunch at once. SO SMART! | See more about baking breads, the bread and grilled cheese sandwiches.
Make Perfect Grilled Cheese Sandwiches with a Pair of Baking Sheets. "Grilled cheese for the group! Bake grilled cheese between two baking sheets: the bread turns out crispy, the inside is gooey, and you can make a bunch at once."
This potentially life-changing mac & cheese is worth the 15 minutes by the stove. You won't believe how rich and creamy it is with NO butter, NO cream, and NO Velveeta in the recipe. (Omit the butter called for -- it doesn't need it!)
Fun Recipes, Mac Cheese, Creamy Mac, 15 Minute, Pots Macnch, Mac N Cheese, Life Changing, Boiled Noodles In Milk, One Pots
rich and creamy mac 'n cheese in 15 minutes with NO butter, NO cream, and NO Velveeta in the recipe. (Boil noodles in milk!)
My hubs loves mac n cheese: This potentially life-changing mac cheese is worth the 15 minutes by the stove. You won't believe how rich and creamy it is with NO butter, NO cream, and NO Velveeta in the recipe. (Boil noodles in milk!)
Wow, life changing? I should try this tomorrow....This potentially life-changing mac & cheese is worth the 15 minutes by the stove. You won't believe how rich and creamy it is with NO butter, NO cream, and NO Velveeta in the recipe. (Boil noodles in milk!)
One Pot, Stove Top, Creamy Mac and Cheese. This potentially life-changing mac & cheese is worth the 15 minutes by the stove. You won't believe how rich and creamy it is with NO butter, NO cream, and NO Velveeta in the recipe. (Boil noodles in milk!)
Someday I will be glad I pinned it! An entire year's worth of weekly menus, complete with recipes and grocery lists.
Everyday Food, Years Worth, Shops Lists, Freezers Meals Recipes, Week Menus, Week Meals Plans, Entir Years, Grocery Lists, Meals Planners
I tried to be a meal planner and it did not go so well. But I thought this was interesting and wanted to share with my fellow pinners - An entire year's worth of weekly menus, complete with recipes and grocery lists.
Freezer meal recipes
2 years worth of weekly meal plans and grocery lists!!
An entire year's worth of weekly menus, complete with recipes and grocery lists. **My husband and I decided to try this idea, and we were very surprised! WE LOVED IT! We've tried one week, but she makes it super easy: the shopping list is already made, and the recipes are simple and delicious! I AM HOOKED! This would have to be one of my favorite pins EVER. AMAZING.
Everyday Food - An entire year's worth of weekly menus, complete with recipes and grocery lists.
healthy potato chips
Homemade Sweet, Sweet Potatoes Chips, Homemade Chips, Healthy Potatoes, Baking Sweet Potatoes, Potatoes Chips I, Healthy Sweet, Add Spices, Homemade Potatoes
Oil free homemade chips!
Healthy Potato Chips. I wish
Homemade Sweet Potato Chips - Serves Two - 103 Calories
Healthy Sweet Potato Chips
Easter Loaf, Tsoureki, Easter Sunday, Buns, Greek Easter, Favorite Food, Easter Challah, Kid
Making this for Easter Sunday ~
Greek Easter loaf
My Nanny used to make these every Easter when I was a kid!
sucrèe: Tsoureki: The Greek Easter Challah Bread
Thai Chicken Enchiladas. Yes, please.
Health Food, Thai Enchiladas, Recipe, Thai Chicken, Chicken Enchiladas, Coconut Milk, Whole Wheat Tortillas, Healthy Food, Sweet Chilis
Thai Chicken #health food #food for health #healthy food #food health| http://bestfoodsforyourhealth.blogspot.com
Thai Enchiladas (with coconut milk and sweet chili sauce... ummm.. YUMM!!)
Thai Chicken Enchiladas Recipe Main Dishes with flour tortillas, boneless skinless chicken breasts, canola oil, sweet onion, shredded carrots, shredded cabbage, garlic cloves, salt, pepper, green onions, peanuts, chopped cilantro fresh, light coconut milk, sweet chili sauce
Swimming in coconut milk & red chili sauce, these are packed with chicken, shredded cabbage, carrots and onions.---sub whole wheat tortillas.
frozen yogurt dots
Frozen Yogurt Drop, Fun Recipes, For Kids, Frozen Yogurt Dots, Healthy Snacks, Tasti Recipes, Frozen Yogurt Bites, Weights Loss, Summer Treats
OMG Frozen yogurt drops - easy to make and a healthy cool summer treat for Kids *And you! :)
Frozen yogurt dots, healthy snacks for kids.
homemade frozen yogurt bites. this would be a great healthy snack during my pregnancy!
now to find yogurt that isn't 10 bucks per cup. (yes there are things I miss about greece...)
Ideas, Frozen Treats, Recipes, Yogurt Popsicles, Snacks, Summer Treats, Popsicles Sticks, Frozen Yogurt Pop, Kid
Great idea! kids summer treat
DIY Frozen Yogurt Popsicles : the coolest, easiest, yummiest, healthiest snack ever! Poke a popsicle stick inside the top of yogurt and freeze. Great idea!
quick frozen treats. what a NIFTY idea... ARE YOU FREAKING KIDDING ME?! Love this!
Frozen Yogurt Pops (Not really a recipe but a food idea no less)
"The Coolest, Easiest, Yummiest Yogurt Pops Your Kitchen Has Ever Seen!" #frozen yogurt pops. Awesome idea to use with tiny kid size yogurts for summer!