meal

Here's what you need: spaghetti squash, olive oil, sea salt, black pepper, chicken breasts, medium yellow onion, garlic, sea salt, black pepper, cherry tomato, lemon, chicken broth, baby spinach

Lemon Chicken & Spaghetti Squash Recipe by Tasty

spaghetti squash

olive oil

sea salt,

black pepper,

chicken breasts,

yellow onion, diced

garlic,

sea salt

black pepper

cherry tomato, halved

½ lemon, juiced

chicken broth

oz baby spinach

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Poke several holes in the spaghetti squash around the lengthwise center of the squash. Microwave on high for 5 minutes.

Cut the squash in half along the holes. Remove the seeds and pulp with a spoon. Drizzle the squash with olive oil, and season with salt and pepper.

Place the squash cut-side down on baking sheet and bake for 40 minutes, until tender. Let cool.

Heat a bit of olive oil in a medium skillet over medium high heat. Add the chicken breast and cook for 6-8 minutes, until the chicken is golden brown and cooked through. Remove the chicken from the pan and set aside.

Add a bit more oil and the onion and sauté for a few minutes, until starting to brown. Add the garlic and cook for 1 minute, until fragrant.

Add the salt, pepper, and tomatoes and cook for a couple minutes, until the tomatoes start to release their juices.

Add the lemon juice and chicken broth and cook until the liquid reduces by about half, 20 minutes.

Add the chicken and cook for 2 minutes, then add the spinach and cook for 2 minutes, until wilted. Remove the pan from the heat.

Using 2 forks, shred the spaghetti squash and scoop out onto serving plates.

Pour the sauce over the squash. Serve immediately.

https://vid.tasty.co/output/18099/mp4_640x640/1481839565

Ketodiet Blog

tbsp

ghee

lard

duck fat (15 ml)

brown mushrooms

Portobello mushroom (85 g/ 3 oz)

5-6 thin-cut

2-3 regular slices bacon (75 g/ 2.7 oz)

eggs

spinach

cherry tomatoes on the vine (40 g/ 1.4 oz)

medium avocado, sliced (75 g/ 2.7 oz)

salt, pepper and/or chili pepper flakes

gluten-free Italian sausages

extra virgin olive oil

Roasted winter vegetables come together to create a nourishing and easy dinner.

Sheet Pan Buddha Bowls With Tahini Sauce

quinoa,

yellow onion,

purple cabbage,

red potatoes,

butternut squash, peeled and 1/2 inch diced

Brussels sprouts, halved

salt

all purpose seasoning blend (I used Trader Joe's Everyday Seasoning)

tahini

lemon

dijon mustard

maple syrup

protein,

avocados,

parsley

Sheet Pan Buddha Bowls with Tahini Sauce

Preheat the oven to 400 degrees F. Coat...

Preheat the oven to 400 degrees F. Coat the bottom a large sheet pan (or two smaller pans) with cooking spray or olive oil. Place the vegetables in a single layer on the sheet pan. Drizzle with olive oil and season with salt and seasoning. Roast vegetables for 40 minutes or until tender. Add more salt and pepper if needed.

Meanwhile, cook the quinoa. In a small-medium saucepan,...

Meanwhile, cook the quinoa. In a small-medium saucepan, bring 1 3/4 cups of water and the quinoa to a simmer. Add a pinch of salt, reduce the heat to low, and cover. Simmer covered for 15 minutes or until water has been absorbed and quinoa is cooked. Fluff with a fork.

Make the tahini sauce. In a small bowl,...

Make the tahini sauce. In a small bowl, whisk together tahini, lemon juice, mustard, and syrup until smooth.

To assemble the buddha bowls, spoon quinoa into...

To assemble the buddha bowls, spoon quinoa into bowls. Arrange roasted veggies on top. Add avocado, protein, and parsley. Drizzle tahini sauce over.

https://mediavine-res.cloudinary.com/video/upload/kcnoebxl1bpyy3x5bett.mp4

Sheet Pan Buddha Bowls

Here's what you need: sweet potatoes, olive oil, garlic, fresh thyme, pepper, salt, raw cashews, low sodium vegetable broth, garlic, unsweetened coconut milk, nutritional yeast, lemon juice, ground nutmeg, cayenne, kosher salt, oil

Vegan Sweet Potatoes Au Gratin Recipe By Tasty

potatoes,

thyme

pepper

cashews

garlic

coconut milk

yeast

lemon juice

nutmeg

cayenne

oil,

Vegan Sweet Potatoes Au Gratin Recipe by Tasty

Add the cashews to a medium bowl with enough vegetable broth to cover. Soak for at least 2 hours, or overnight. Drain and rinse.

Using a mandolin or a sharp knife, thinly slice the sweet potatoes into rounds.

Add the sweet potatoes to a large bowl and toss with the olive oil, garlic, thyme leaves, pepper, and salt.

Add the drained cashews to a blender or food processor, along with the garlic, coconut milk, nutritional yeast, lemon juice, vegetable broth, nutmeg, cayenne, and salt. Blend until smooth and creamy.

Grease a large cast-iron skillet or other ovenproof dish with oil.

Pour ⅓ of the cashew sauce into the skillet and tilt to evenly coat the bottom. Layer half of the sweet potato rounds over the sauce, overlapping slightly to completely cover the bottom of the pan. Repeat with another ⅓ of the sauce, the rest of the potatoes, and the rest of the sauce.

Bake for 1 hour, or until golden brown on top and the sweet potatoes are tender.

Let cool for 15 minutes before slicing and serving.

https://vid.tasty.co/output/114500/landscape_480/1541544338

Melitzanosalata is a tasty Greek appetizer traditionally served aside meats, pita bread, and other sauces. This eggplant salad is a delicious and healthy starter, but it also a perfect ingredient for a sandwich or a Pita Gyro. I love preparing this vegan small plate along with Tzatziki sauce, Souvlaki, and Greek salad. This kind of meal remembers me my days in Greece: closing my eyes, and breathing deeply, I can still feel the flavors of the olive groves and Mediterranean sea!

Melitzanosalata - Traditional Greek Eggplant Salad Recipe

eggplants

red onion (30 g)

tbsp fresh parsley (alternatively, fresh mint)

tsp white vinegar

sprinkle black pepper

MELITZANOSALATA - traditional Greek eggplant salad recipe

First of all, preheat the oven to 390°...

First of all, preheat the oven to 390° F (200° C).

After that, rinse and dry the eggplants, then...

After that, rinse and dry the eggplants, then holes a few times the skin of the vegetables with a fork.

Place the eggplants on a tray lined with...

Place the eggplants on a tray lined with parchment paper and bake, 45 mins to 80 mins depending on the size of the eggplants, until very tender and wrinkled, flipping them a couple of times.

This step can also be done with a...

This step can also be done with a charcoal or electric grill.

Once incredibly tender, cut the eggplant still hot...

Once incredibly tender, cut the eggplant still hot into halves and scoop the pulp.

Pour the pulp into a colander, add a...

Pour the pulp into a colander, add a pinch of salt, and let it lose the vegetation water stirring and pressing with a spoon occasionally until it reaches room temperature.

While the eggplant pulp is reaching the room...

While the eggplant pulp is reaching the room temperature, combine the olive oil with red onion, garlic, black pepper, and vinegar.

Mix it all until smooth and consistent.

Now, mince the eggplant pulp with a knife,...

Now, mince the eggplant pulp with a knife, then mince the fresh parsley as well.

Finally, combine the eggplants, the parsley, and the...

Finally, combine the eggplants, the parsley, and the vinaigrette, stirring and serving along with, pita, meats, and other Greek small plates.

Award Winning Maryland Cream of Crab Soup Recipe - (3.8/5)

Maryland jumbo lump crab meat, divided

milk

half and half

heavy whipping cream

fresh parsley, chopped

Old Bay Seasoning, divided

butter

cornstarch, plus more if needed to make a paste

water

Better-for-you fried rice cooked in the one pan in the oven – it's a midweek meal miracle!

Healthier one-pan baked fried rice

(1 1/2 cups) brown rice

garlic cloves, crushed

ginger

(2 1/2 water

vegetable oil

peeled,

(1 cup) frozen peas

97-per-cent fat-free sliced ham, chopped

green shallots, white and pale green parts thinly sliced (tops reserved)

soy sauce,

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5770873830001&=domain=taste

5348771529001-5770873830001

Get lunch sorted for the whole week by making these easy meal prep ideas on Sunday. Not only are they more healthy for you than the work canteen, but they'll save you money, too.

5 easy and healthy meal prep lunch ideas recipes

soy sauce

mirin

sesame oil

chicken breast

peeled pumpkin, cut into 2cm pieces

zucchini,

red capsicums, seeded,

broccoli,

pkt microwave SunRice SuperGrains Multigrain Blend

baby rocket and spinach leaves

wholegrain wrap

avocado, mashed

pkt microwave brown rice

can corn kernels,

Hot chilli sauce (optional)

can Coles Chickpeas, drained, rinsed

avocado,

wholegrain wrap, cut into quarters (optional)

tuna

seed mix (sunflower seeds and pepitas)

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-6031259129001&=domain=taste

5348771529001-6031259129001

A quick, easy and irresistibly creamy pasta dish that's healthier too - what could be better for a weeknight dinner?

Quick healthy and creamy ham pasta

dried casarecce pasta

garlic cloves, finely chopped

green shallots, trimmed, sliced

milliliters (1/4 cup) white wine

basil leaves

(1/2 cup) light cream cheese, chopped

shaved 97% fat-free smoked ham, torn or shredded

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5583874044001&=domain=taste

5348771529001-5583874044001

This easy tuna lasagne with zucchini, capsicum and ricotta will become your budget family dinner of the season.

Easy tuna lasagne

brown onion, finely chopped

red capsicum, deseeded, coarsely chopped

can diced tomatoes

milliliters (1 cup) passata

oregano

sugar

can tuna in oil, drained, flaked into large pieces

smooth ricotta

lemon, rind finely grated

egg, lightly whisked

5-6 fresh lasagne sheets

parsley leaves

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5599487302001&=domain=taste

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