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YummlySeasoned with the robust flavor of McCormick® herbs and spices, sheet pan chicken is the perfect recipe for busy weeknights. Complete with roasted potatoes and asparagus, Garlic Parm Chicken is also a great idea for meal prep when you need to plan ahead!Food52It all started out as, what I would call, another Mother Hubbard dinner. You might not be familiar with this term, (probably because I made it up - no, no......... not the nursery rhyme, just the dinner part) A Mother Hubbard dinner results from not planning, not even giving the evening meal a thought until the clock strikes FIVE! ................ and then scavenging through a somewhat desolate pantry, freezer and refrigerator trying to figure out what there might be to eat.I had one of these Mother Hubbard experiences one evening last week - I had a busy day and suddenly realized how fast the time had flown. I quickly looked to see what I might put together for dinner and this is what I found; one left-over pizza dough ball, some pesto (always in my freezer), a few bits of bacon and a small bag of arugula. My mind started whirling............. I grabbed an apple and some toasted pecans from the pantry and the next thing I knew, this Pesto & Applewood Bacon w/ Arugula-Apple Salad was evolving! .......................... oh my goodness, we LOVED it! We've been eating pizza all week - you see,the problem is, when I have an idea for a new recipe, I just can't stop until I have it just right. So Monday night was pizza night, again on Tuesday, yep, you guessed it, Wednesday the same thing! Then I needed to make it one more time to get pictures! Oh dear, our waistlines might not ever be the same! We've tested and tweaked the recipe and guess what? It's ready for YOU! I think you will enjoy it as much as we have - it's quite "fall-ish" - perfect after a lovely crisp walk, a long bike ride or maybe beside one of your first fires in the hearth! ENJOY!Food.comThis is a fusion of 2 recipes I came across while I was planning to serve Chicken Burger for the family's meal. I saw the Chicken Patty recipe in the net while the idea of using Unagi Sauce for my sauce in the burger is taken from one of our local cook magazine here in the Philippines. The celery and parsley in the patty give a distinct taste compared to the usual chicken burger I am used to. The original recipe calls for left-over chicken - I used fresh ground chicken. The good thing also about this patty is you can store them for a month in the freezer and they still taste yummy. The unagi sauce complements the taste of the patty.Food.comAs part of the 2005 RecipeZaar World Tour I've been searching for International recipes to introduce new flavors and ideas to our meal plans. This one is from Diabetic Gourmet via a friend, but it looks quite promising. For those like me following the WW Core plan it's Core plus the points for the matzo meal.Food NetworkSo there I am, minding my own business, scanning over the hundred some-odd cheeses that populate my favorite local market's cold case. The usual suspects are there in force - Cheddar varieties for days, countless camemberts, some funky monkey "pistachio-infused" wedge in coordinating green, and bread cheese. What what?? Bread cheese??? I mean, I've done bread and cheese, but ne'er without the two entering into our engagement as initially separate entities. Rick, the archetypal cheese man in his cute tweed derby cap, likened it to a grilling cheese. "The flavor is pretty mild," he tells me, "like a haloumi but not as salty. People buy it up like crazy and eat it for breakfast and dessert. I guess you could use it as a savory snack, too. That would be good." In the basket it goes. Juustoleipa, as the Finnish call their native creation, translates to "cheese bread". The idea is that this cheese is made and then baked, giving it a beautiful signature golden brown surface appearance. To serve it, the Finnish recommend warming it in a microwave or oven to soften the center. They're wicked fancy and make theirs traditionally with reindeer milk, but we mostly get cow's milk varieties in the US. Echoing Rick's comment, it's traditionally served as a breakfast or dessert item smothered in preserves or honey and nuts, but I've got other plans. Combining some Greek salad-inspired flavors of tomato, olive, cucumber and oregano, this surprisingly filling meal offers a fun bit of something different from the typical pasta/rice/polenta portion of dinner. It's got a great chewy (some say "squeaky") texture that's just as satisfying as any traditional carbohydrate. Give it a whirl and leave me a comment below or on Facebook and let me know what you did with it!YummlyThis recipe was featured in our Weekly Meal Plan Newsletter - Looking for dinner ideas? Sign up here! To watch a recipe video for how to make this pizza, click here!Food.comReady, Set, Cook! Special Edition Contest Entry: I was thinking of a different recipe idea when I went to my pantry to get started. Staring back at me was a jar of marinated artichokes, and an epiphany. So, I scrapped my plans for a meal with black beans, and came up with what seemed like an obvious winner. The creaminess of the goat cheese pairs well with the spinach and artichoke, and it all goes beautifully with mashed potatoes. To make it a full meal, I went all out and served it with a delicious and simple shrimp scampi.Food52I should start off by saying that this will be a longish introduction. To read only about the recipe notes, skip to the bottom part. So, she says, indicating that you should get comfortable, the story goes something like this...... There is a list of cooking challenges that I keep on my fridge - my white whales. Paella, soufflé, you get the idea. Parenthetically, if you want to read a funny story about when I battled the giant octopus (and lost), you can find it about 3/4 of the way down the hotline question about foods that polarize: http://www.food52.com/foodpickle/9092-what-are-foods-that-polarize-love-or-hate Anyway, getting back to it. Whole roasted duck has been on that list for a while. I've always been a little intimidated by the gaminess and, well, the price. Not wanting to completely balls up a bird that can cost upwards of $40. About two weeks ago I decided that the time had come to cross that item of the list. I consulted my step-mom who had mentioned this awesome green tea duck she had made about a year and a half ago and I sucked it up and went to Whole Foods and got a duck. And I brined that bird for the better part of three days. Oh and the brine smelled sooooo good. I mean, if there are angels and they are Asian, this is what an Asian angel would smell like. I wanted to take a bath in this stuff. So for three days I am nursing this brine, loving it, occasionally turning the duck over in the pot so that all parts are exposed to the liquid. Then, when the time was right, I reverently removed it from the liquid, brushed off the star anise and the green tea and put it in the oven. I made my mom's Special Rice (I'll post another day). I made edamame. I opened a bottle of wine. My husband was going to remember why I am the best wife in the whole world. The kids were winding down and all was on track to get them in bed before we enjoyed a romantic dinner (which in our house qualifies as a meal, eaten when hot, together). Jameson (the elder son) was upstairs getting his pajamas on. I am basting every ten minutes with lovely duck fat. Jameson starts crying, which I should say is not entirely unusual behavior for a four year old who doesn't want to go to bed. "Oh hush up and get your jammies on," I snap irritably up the stairs while I return to cooing over my bird. The crying continues. I sigh. My husband sighs. Connor (the younger son) starts intoning "bottle bottle bottle bottle!" which indicates incipient melt-down. I sigh again. I bargain with my husband: I'll fix the bottle, you go fix the four year old. The bottle goes in the microwave; the husband goes up the stairs. The duck, a glistening glorious brown crispy version of heaven comes out of the oven smelling exotic and exciting. I place it lovingly on the stovetop to rest. The husband immediately yells down the stairs for a towel. Something about gaping head wounds. Turns out that Jameson, while hiding in our bedroom trying to avoid the inevitable onset of bedtime, stood up too fast and split his head open on our armoire door. Since I took Jameson to the hospital the LAST time he had to get stitches in his noggin, I inform my husband that it is his turn. The whirlwind departs in a flurry of bloody towels and sniffles and a squalling Connor who is quite alarmed by all the commotion. I put Connor to bed. The rice has scorched on the stove. The duck has "rested" into a coma. Quiet descended on the house and I look forlornly at my duck. Shrugging, I carved that sucker up and ate a breast all by myself. Delicious. Wine wasn't bad either. Decided it was THAT kind of night and took a second glass into the living room to keep me company while I watched an episode of The Walking Dead. ****** OK, recipe notes. There are two versions of this. The first is the way I did it and comes, according to my step-mom, from "some Asian Fusion cookbook I seem to have misplaced." Apologies for the suspicious provenance. The second was adapted, by my step-mom, from the first when she didn't have the time to brine for the 2-3 days needed. Even the 'short' version will need 24 hours to sit, so plan accordingly.Food and WineWith the first sign of pea shoots at the market, I grant myself permission to act like a gleeful schoolgirl. Pea shoots, sometimes called pea greens or pea tips (and not to be confused with pea sprouts) are the tender young tendrils of pea plants like sugar snap peas or snow peas. Their appearance feels momentous to me, as they are the first shots of green I’ve seen in months. They even look coy for taking so long to show up. With their wispy, bouncy tendrils and delicate demeanor they seem to say: “Apologies for the late arrival, but we’re so happy to be here.” I start cooking them with abandon: pea shoots tossed with lemon juice on top of a frittata; with grassy olive oil and shaved Parmesan; sautéed with lots of ginger and garlic to accompany shrimp. Sometimes I even just crunch on pea shoots raw like a grazing rabbit. I’m just very happy they finally made it to the party.Given their highly anticipated entrance, I suppose they deserve a recipe worthy of a celebration meal, so I’ve gone ahead and planned them one. I hope they’ll be pleased. I toss the pea shoots with pasta and tender crabmeat in a bright, lemony butter and white wine sauce, and finish the dish with mint and other tender herbs. The resulting crab and pea shoot pasta makes a simple but very special supper that has everything to do with the quality of the ingredients. If you can find fresh tagliatelle, use it. The delicate texture is a fine match for the crab to get tangled up in. But if another long, dried, ribbon-like shape (such as linguine or fettucine) is in closer reach, use it—it will also work well. An easy salad composed of endive or fennel and radishes would be a nice addition to this meal.To drink, white is always a safe bet with crab; Saumur Blanc,Manoir de la Tête Rouge, “Tete d’Ange” 2017 (Chenin) retails for around $22 and is perfectly delicious. But for this dish, I think pink and preferably bubbly, such as this Free Mousse Pet Nat from Manoir de la Tête Rouge. It’s a blend of Cab Franc and Chenin Blanc grown in Le Puy-Notre-Dame in western France and truly coincidentally imported by my friends at Goatboy Selections—a small but mighty natural wine import company that has an impressive roster of producers. Sometimes it’s a good idea to pick a wine based on the back of the bottle, not the label on the front. If it’s stamped with a seal of approval from a distributor you like, you’ll more often than not be pleased with your selection. This wine is plainly just darn delicious. It smells subtly of tart, red fruit, has good acidity to cut through the richness of the butter, and plays nicely with the sweet salinity of the crab, but above all is playful and easy to sip on—we can all drink to that.- www.tasteofhome.com
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Apr 29, 2024 · These healthy meal-prep ideas for breakfast, lunch and dinner are ready in 30 minutes or less. Learn how to make nutritious meals effortless.
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Apr 25, 2024 · In this 7-day 2,000-calorie meal plan, we map out a week of healthy meals and snacks so you don’t have to.
Feb 9, 2022 · Make meal plans work for your budget by highlighting affordable ingredients, avoiding waste, integrating leftovers, and substituting with ingredients already in your pantry. Here are eight weeks of budget-friendly meal plans that deliver cozy, satisfying dinners without sacrificing flavor.
Our delicious meal plans are designed by registered dietitians and food experts to help you lose weight, eat more fiber, go vegan and more. Browse dozens of meal plans to find one that's right for you.
Each meal plan is carefully curated to meet your needs – start the week with a larger batch recipe, enjoy protein-filled meals both with and without meat, and streamline your groceries with our well-thought out plans. Never run out of dinner ideas with our large collection of meal plans and recipes!
Family Friendly FREE Weekly Meal Plan and Recipes! Sharing the EASIEST and most family friendly recipes for all of those busy weeknights. Meal Plan – Week 270
Apr 14, 2021 · Meal plans can be a framework for maintaining a sense of normalcy and routine during times of stress (like during the busy back-to-school season!). Here are eight weeks of family-friendly meal plans, designed to help with your daily dinner decisions.
Find hundreds of free, flexible 7-day meal plans whether your goal is weight loss, eating healthier, or changing up your routine with fun, healthy meals!
