One of my favorite gifts this past Christmas that I received was the Skinnytaste Cookbook. I have yet to make every recipe, but not one has dissapointed me yet. This recipe is so simple, and delicious, that I double it, and freeze them individually for later use. It’s been a life saver, to just grab this out of the freezer, and have dinner ready in 5 minutes (and it’s not processed #WIN).
Grab her cook book, and get this recipe! It is gold.
I even put it on top of a hard corn tortilla to make tostada’s for lunch.
Sorry I have been MIA for so long. I’ve been so wrapped up in a party I am planning for my boyfriend’s birthday. More about that later! We have almost zero food in our house right now, and have been too busy or tired to go to the grocery store.. So I whipped up this recipe utilizing what I had on hand. It turned out bangin’!
12 oz bag frozen corn
1/4 cup chopped cilantro
1 clove of garlic, minced
2 TBSP of green onion, thinly sliced
1 4 oz can of diced green chilies
1 jalapeno, diced small
Zest of 1 lime
1 TBSP Chipotle Sauce (I used Cholula’s Chipotle Hot Sauce)
4 TBSP brown rice flour
4 TBSP all purpose flour
salt & pepper to taste
1/4 cup Olive oil
1. Defrost the corn in a colander under hot water. Before adding the rest of your ingredients, make sure the corn is fairly dry.
2. Mix the corn, cilantro, garlic, green onion, jalapeno, lime zest, and Chipotle sauce.
3. Add eggs and flour, mix well.
4. Heat olive oil in a hot frying pan (Medium heat)
5. Add corn mixture to pan, and press gently, to form a shape.
6. Turn heat to low-med.
**DO NOT OVERCROWD PAN
7. Flip your fritter when it is golden brown.
8. Using a slotted spoon, rest fritters on a paper towel to drain excess oil.
9. Top with Trader Joe’s Salsa Verde, avocado slices, and a dollop of sour cream.
I had plenty of leftovers using this recipe, (we’re only 2 people), so we ate the for breakfast the next morning too! Added a poached egg on top. YUM!
One of my go-to meals on weekdays because its so easy and versatile.
Serves 2 people
1/2 cup dry polenta
2 1/2 cups water
1/2 cup part skim ricotta
1 teaspoon garlic powder
Salt and pepper to taste
1. In a microwave safe bowl, add polenta and water. Microwave on high 7 minutes.
2. If the polenta still has visible water on top, give it another minute or so in the microwave.
3. Immediately stir in the ricotta.
4. Add seasoning.
The reason i love this so much is because it pairs well with so many things.
Tonight I marinated some chicken beasts in chipotle, and baked them for 20 minutes. I also sauteed spinach with olive oil and garlic.
A few other ideas:
(A protein of choice + a vegetable)
– Veggie burger + roasted cherry tomatoes
– Salmon + balsamic brussel sprouts
– Poached egg + spinach or kale (or both!)
Tip- you can also replace the ricotta with another cheese. (Goat, cheddar, etc.)
For those nights you want some comfort food. I love making these in large batches, and freezing the rest (using my new vaccuum sealer!)
6 whole wheat lasagna noodles
4 large handfuls of spinach
1/2 cup ricotta
2 cloves garlic, minced
1/2 teaspoon garlic powder
1 tablespoon olive oil
Salt and pepper to taste
1 jar of your favorite marinara (I like Arribata)
Mozzarella cheese (for the top)
1. Cook the pasta according to the box. Then rinse under cold water.
2. Saute the spinach with the olive oil and minced garlic.
3. Once the spinach has wilted, transfer it to a bowl and mix in the ricotta, salt, pepper, and garlic powder.
4. Lay your pasta flat on a paper towel, add filling.
5. Roll the pasta.
6. In a baking dish, pour a small amount of marinara sauce to just cover the bottom of the pan.
7. Add pasta roll ups, top with more marinara and some mozzarella cheese.
8. Bake at 400°F for 15-20 minutes
Tip- make sure to cover the noodles with more sauce if you do not like crispy edges.
Overnight oats has blown up on the Internet as of late.
I’ve tried many recipes and this one is by far my favorite. It is so easy, you have no excuse not to make it. Oatmeal, Chia seeds and peanut butter are loaded with protein. And as you have all heard, breakfast is your most important meal of the day. Why?
Because food is fuel!
And protein keeps you full for longer.
I have been having a serious peanut butter obsession and this really satisfies me.
1/4 cup quick oats
1/3 cup unsweetened almond milk
1 teaspoon honey
1 1/2 teaspoons Chia seeds
1 T peanut butter
1 T No sugar added jam
1. Combine oats, milk, honey and chia seeds in a small jar/container.
2. Shake until well mixed.
3. Chill in fridge overnight.
4. When ready to eat, mix in peanut butter and jelly.
Apparently I had forgotten to post this draft a long time ago! Here you go:
Keeping myself busy with all these canning recipes I’m dying to try!
Today I went ahead as blueberries are at the end of their season, and made Taste of Home’s Cinnamon Blueberry Jam you can find here. The simple taste of this jam is so good, with a hint of spice that’ll make your taste buds tingle. I doubled this recipe and yielded 10 8-oz jars. Since I didn’t’ have any cloves, I substituted with Pumpkin Pie Spice.
In the comment section of the recipe there was confusion that I want to warn you about: Make sure you crush your blueberries THEN measure them out. 🙂
The first Peruvian restaurant I ever tried was Don Julio in Elizabeth, NJ.
The best dish you will ever eat from there is the Lomo Saltado. Don’t get me wrong their other food is amazing too, but it’s so hard to stray from this dish when ordering. Finish it off with alfajores for dessert!
One of our favorite breakfasts and it’s packed with protein.
1 whole wheat tortilla
Low sodium refried black beans
2 scrambled egg whites
1 T shredded mozzarella
While your eggs are cooking, heat the tortilla in a dry pan on medium heat. Spread half of the tortilla with beans and the other half with cheese. Add scrambled eggs. Once the cheese starts melting, fold in half. Let the tortilla crisp nicely, then cut and serve with sliced avocado.