Skinnytaste Dinner Plan (Week 15)

 

Happy weekend! Sharing week 15 of my weekly dinner plans. I use The Skinnytaste Meal Planner picture below to plan my dinners for the week.

A 52-week meal planner, food tracker and exercise tracker in one. I've included the Smart Points next to the recipes since I am currently on Weight Watchers. Also, if you have The Skinnytaste Cookbook, and currently on Weight Watchers, I have all the Smart Points listed here for your convenience.

If you're new here you can see the older plans below. Meal planning is a great way to get organized before heading to the supermarket to get ready for the week! My breakfast is usually something quick like eggs with fruit, a smoothie or avocado toast. We're a family of four, so if a recipe serves more, it's either packed up for everyone's lunch or eaten the next day as leftovers. If you would like to see some of the previous week's dinner plans, click here.


Monday: Mushroom Stroganoff (Meatless Monday!)
9 Smart Points

Tuesday: Chicken Enchiladas with Cilantro Lime Rice
11 Smart Points Total

Wednesday: Spiralized Shanghai Beef and Broccoli 
(I used spiralized broccoli stems, look for thick stems)
7 Smart Points

Thursday: Beef Tomato and Acini di Pepe Soup (huge hit in my house!)
with crusty whole wheat bread (5SP + 2 SP 1 oz bread)

Friday, Saturday and Sunday – Away!


Click Here To See The Full Recipe...

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Recipes: Brussels Sprouts with Balsamic Vinegar

• Prep Time:20 minutes
• Cook Time:25 minutes
• Serves:6

 

Tagged:
balsamic vinegar, brussel sprouts, cumin, garlic, turmeric,

Brussels Sprouts with Balsamic Vinegar are a great winter side dish. Roasting the Brussels Sprouts brings out the sweetness and the balsamic reduces to make a yummy caramelized glaze with India spices.

 

Foodie Byte

Ingredients

1 pound Brussels Sprouts
4 garlic cloves
1/4 cup Extra Virgin olive oil
3 tablespoons balsamic vinegar
3 teaspoons cumin or turmeric
Sea salt & pepper to taste

Preparation

Preheat oven 425°F.
Trim ends of Brussels Sprouts and pull off any loose outer leaves.
Slice in half, lengthwise.
Place Brussels Sprouts, garlic, olive oil, vinegar, spice, salt & pepper onto a baking sheet or shallow pan.
Roast in oven for 20-25 min until tender. Stirring occasionally.

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Recipes: Bloody Maria

• Prep Time:1 minute
• Serves:1

 

Tagged:
alcohol, bar, beverages, bloody maria, mixed drink,

The Bloody Maria is a fun twist on a classic Bloody Mary!

Why Try? By using tequila in this classically vodka mixed drink, the earthy and unique flavors of the tequila are able to shine through and add a whole new flavor dimension.

 

Foodie Byte

• Tequila is technically considered a Mezcal but Mezcal is not considered tequila!
• The main difference between the two is that Tequila can only be made by using blue aqave, whereas a variety of agave plants can be mixed to make a Mezcal.

Ingredients

2-3 ounces tequila
1 Lime
Celery Salt
Worcestershire
Crushed black pepper
Spicy Hot V8
Celery

Preparation

Coat rim of glass with fresh lime.
Dip the glass into the celery salt.
Add ice and fill glass with desired tequila amount (usually about 2-3 ounces).
Splash in Worcestershire (about a tea spoon).
Add crushed black pepper and just a touch of lime.
Pour Spicy V8 to fill the remainder of glass.
Stir with celery and enjoy!

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Recipes: Murder, She Baked: Pecan Chews

 

Tagged:
brown sugar, chewy, cookie, hallmark, joanne fluke, mystery, pecan,

Hannah Swenson is the character in this Hallmark Movies & Mysteries series, and this is just one of the cookies you might find in her cookie shop. We call it Mystery Recipes Solved--because it's right out of the Joanne Fluke novel (Chocolate Chip Cookie Murder) that has been made into a Hallmark Mystery movie. There's no mystery about the fact that everyone loves a great cookie!

 

Also see our other recipes from this series:

Chocolate Chip Crunch Cookies

Lovely Lemon Bars

Recipes used by permission.

 

Foodie Byte

If you need a brown sugar substitute, make it by combining 1/8 cup molasses for every three cups of granulated sugar, then stir until evenly combined.

Ingredients

1 cup butter (2 sticks)
3 cups brown sugar
4 eggs, beaten
1 teaspoon salt
1 teaspoon baking soda
3 teaspoons vanilla
2 cups finely chopped pecans
4 cups flour

Preparation

Preheat oven to 350 degrees.
Melt butter and add brown sugar.
Mix well and let cool.
Add beaten eggs and mix.
Add salt, baking soda, vanilla, and nuts.
Mix well.
Add flour and mix until flour is thoroughly distributed.
Form dough into balls (about the size of a walnut shell).
Place them on a greased cookie sheet, 12 to a standard sheet.
Press them down with a spatula that has been treated with non-stick cooking spray.
Bake at 350 degrees for 10-12 minutes.
Let cookies set up on sheet for one minute, then remove them to a wire rack to finish cooling.

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Recipes: Cashew Alfredo Cream Sauce

• Prep Time:3 Hours
• Cook Time:3 Minutes

 

Tagged:
alfredo, cashew, cream sauce, food channel, garlic, global kitchen, gluten free, pasta, recipe, vegan,

Learn how to make a delicious garlicky sauce out of cashews that is completely vegan and gluten free! The sauce is great for any pasta, and can even be used to spice up steamed or cooked vegetables as a side dish.

Follow along with Carolyn as she walks you step-by-step through how to cook this creamy sauce in her latest episode of The Global Kitchen.

 

Foodie Byte

Ingredients

1 cup raw cashews (soaked for at least 3 hours up to overnight), drained
1 cup water
1 vegan chicken bouillon cube
1-2 tablespoons nutritional yeast
1 tablespoon vegan butter or olive oil (omit and water saute the garlic if you want an oil free sauce)
1-2 cloves garlic, finely minced
10-15 medium to large fresh sage leaves, minced
Salt and pepper to taste

Preparation

Saute garlic in olive oil or butter over medium heat.
Add in sage until well coated and remove from heat.
In a blender, add in the cashews and 3/4 cups water, nutritional yeast and bouillon cube and puree.
If the sauce is thick enough, don’t add anymore water but if you want it thinner, add in the remaining water 1 tablespoon at a time until it’s the right thickness.
Add in the sauteed garlic and sage, blend and season with salt and pepper to taste.
Pour over veggies, pasta, rice or meat substitute and enjoy!

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Recipes: Ham and Swiss Glazed Pinwheel

• Prep Time:5 Minutes
• Cook Time:15 Minutes
• Serves:10

 

Tagged:
appetizer, food channel, food truckers, ham and cheese, joe arvin, pinwhell, sandwich, snacks, swiss, viking,

Joe Arvin steps off the food truck and into the kitchen with this not-so-classic ham and cheese pinwheel. It features a spicy glaze and is wrapped in pizza crust, making this pinwheel an easy go to dinner that can really save time!

 

Foodie Byte

Ingredients

1 stick butter (1/2 cup)
1 Pillsbury pizza crust
2 tablespoons brown sugar
2 tablespoons hot sauce (you decide how spicy)
2 tablespoons Dijon mustard
2 tablespoons Worcestershire sauce
1 teaspoon poppy seeds
12 slices Swiss cheese
12 slices ham

Preparation

Preheat oven to 350 degrees.
At medium heat, begin to melt the butter.
Once melted, add the brown sugar, hot sauce, mustard, Worcestershire, and poppy seeds to the glaze mixture. Once the ingredients are combined you can lower the heat until the glaze is ready to apply.
Roll the crust until it is even and about 1/2 inch thick.
Thinly apply a layer of ham and cheese across the entire portion of the crust. Make sure to thinly layer each and do not overlap (the thinner the layers the easier it is to roll the pinwheels).
Starting at one end and holding the edges, roll the dough lengthwise in tight rolls.
Pinch and trim your edges evenly once completely rolled.
Brush the outside of the rolled pinwheels with the glaze and cut the roll into two inch slices.
Place the slices into a baking pan and place into the oven at 350 degrees for 12-15 minutes or until golden brown.

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Recipes: Blueberry Pancakes

• Prep Time:10 minutes
• Cook Time:10 minutes
• Serves:8

 

Tagged:
antioxidants, blueberries, breakfast, griddle, healthy, pancakes, recipe,

with ripe blueberries and a splash of orange juice go together quick and easy with prepared baking mix.

This recipe makes 12-14 pancakes.

Why Try? Feel good about starting your day with a hot breakfast packed with antioxidant-rich blueberries.

 

Foodie Byte

Zest adds flavor that comes from the peel of citrus fruits. You can use a zester, grater, peeler or knife, but we recommend a good zester to avoid getting too much of the pith.

Ingredients

4 cups blueberries, divided
2 cups prepared biscuit and baking mix

1 cup maple syrup
2 large eggs
1 1/2 cups whole milk
Zest of 1 orange
1 teaspoon vanilla
2 tablespoons melted butter
1 teaspoon baking powder
1 tablespoon sugar

Preparation

To prepare blueberry syrup, combine maple syrup and 1 cup blueberries in heavy medium saucepan over medium heat for 10 minutes.
To prepare pancakes, combine baking mix, eggs, milk, orange zest, vanilla, butter, baking powder and sugar in mixing bowl; whisk to blend.
Ladle pancake batter, 3 tablespoons at a time, onto oiled griddle.
Sprinkle each pancake with about 1/4 cup blueberries. Cook over medium heat for 1 to 2 minutes, or until bubbles pop on surface of pancakes, flip and cook on the other side until lightly browned.
Serve warm pancakes topped with blueberry syrup.

Nutritional Information

Calories 348, Carbohydrates 62g, Cholesterol 59mg, Fat 10g, Fat Calories 93, Fiber 2g, Protein 6g, Saturated Fat 4g, Sodium 476mg. Daily Values: Calcium 171.37mg 17%, Phos 86.66mg 9%, Copper 0.07mg 4%, Zinc 1.04mg 7%, Panto 0.48mg 5%, Biotin 3.37mcg 1123%, Iodine 17.15mcg 11%, Magnesium 19.53mg 5%, Iron 1.38mg 8%, Vitamin B6 4%, Vitamin C 15%, Vitamin B12 5%, Vitamin D 9%, Vit E-a-Toco 2%, Vitamin A 6%. Percent Daily Values are based on a 2,000 calorie diet.

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Recipes: Sarasota Chicken

• Prep Time:15 minutes
• Cook Time:3 minutes
• Serves:4

 

Tagged:
beefsteak tomatoes, chicken breasts, country ham, prosciutto, provolone, swiss,

I just love this dish!  It’s a bit like a deconstructed Chicken Cordon Bleu which simply means it tastes just great, still looks like you slaved away in the kitchen, but is much easier to prepare.  Shhhh, let’s keep that our little secret!

 

Foodie Byte

Ingredients

4 boneless skinless chicken breasts
1/2 cup flour
2 eggs
1 tablespoon water
1 cup seasoned bread crumbs
3 tablespoons olive oil
2 tablespoons butter
8 slices prosciutto or thinly sliced country ham
4 slices beefsteak tomatoes
4 slices provolone or Swiss cheese

Preparation

Put the chicken breasts between layers of parchment paper and pound to make them even in thickness.
Dredge in flour; dip in egg beaten with the water then coat with the bread crumbs.
Sauté the chicken in the olive oil and butter over medium high heat until lightly browned and just cooked through.
Transfer to a baking dish and top with prosciutto, tomato slices and cheese.
Place under the broiler just until cheese melts.

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Broiled Miso Salmon

I'm a little obsessed with this salmon (my favorite fish!). It's perfectly charred on the edges with crisp skin and the sweet miso marinade is to die for!

It also happens to be a super easy dinner – marinade it overnight with 3 ingredients, then broil it the next day, it's ready in under 10 minutes! I served this with yesterday's Asian chopped salad but this is also great with rice, quinoa or even cauliflower "fried rice".

White miso (fermented soybean paste) will keep for several months in the refrigerator. It’s also great used in soups, salad dressings and marinades.  If you're not a fan of salmon, this would also work great with black cod filets or Arctic Char.

Click Here To See The Full Recipe...

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Recipes: Dark Chocolate Cherry Cake

• Prep Time:30 minutes
• Cook Time:45 minutes

 

Tagged:
beesting cake, dark chocolate cherry cake, desserts for two, dessert trends,

Dark Chocolate Cherry Cake is great alone, or made with another cake, like our Bee Sting Cake for Two. This recipe is part of our 2014 Dessert Trends report.

 

Foodie Byte

When using fresh cherries be sure to gently fold into the dough to avoid crushing them.

Ingredients

1/2 cup butter, room temperature
1/3 cup milk, room temperature
3 eggs
1 tablespoon vanilla extract
1 cup granulated sugar
1 cup flour
1 cup corn meal
2 teaspoons baking powder
1 cup dark chocolate chips
1 1/2 cup dry cherries or 1 pound of fresh cherries

Preparation

Preheat oven to 400°F.
In a medium bowl, combine butter, milk, eggs and vanilla extract.
Gradually add in sugar, mixing well.
Add in flour, corn meal and baking powder to the batter and mix until well incorporated.
Using a large wooden spoon, fold in chocolate chips and cherries.
Pour batter into prepared pan.
Bake for 30 to 45 minutes.
Allow to cool for at least 20 minutes and drizzle with dark chocolate.

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Recipes: Black Bean Chocolate Cake with Frangelico Glaze

• Prep Time:20 minutes
• Cook Time:25 minutes
• Serves:12

 

Tagged:
baking powder, baking soda, black beans, cake, chocolate, cocoa powder, coconut oil, eggs, frangelico, frangelico glaze, honey, powdered sugar, pure vanilla extract, sea salt, whipping cream,

Black Bean Chocolate Cake with Frangelico Glaze is just the thing to serve your vegetarian friends and show you are on top of the latest food trends, too!

 

This recipe is part of our 2016 food trends report, available by clicking here.

 

Foodie Byte

Frangelico is a hazelnut liqueur produced in Northern Italy.

Ingredients

15 ounces unseasoned black beans
5 large eggs
1 1/2 tablespoons pure vanilla extract
1/2 teaspoon sea salt
6 tablespoons coconut oil
2/3 cup honey
8 tablespoons cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
Frangelico Glaze:
2 cups powdered sugar
2 tablespoons cocoa powder
1 tablespoon whipping cream
2 tablespoons Frangelico

Preparation

Preheat oven to 325°F.
Grease small 4-inch cake pans and dust with cocoa powder, tapping to evenly distribute.
Drain and rinse beans. Shake off excess water.
Using a hand-held mixer, pulverize beans until smooth.
Add 3 eggs, vanilla, salt and continue mixing.
When smooth, add coconut oil and honey and 2 eggs.
In separate bowl, sift in cocoa powder, baking soda and baking powder and then add in wet ingredients.
Beat on high until smooth consistency is reached, approximately 1 minute.
Scrape batter into pan and tap on counter to free any bubbles.
Bake for 25 minutes.
Cake is done when firm to touch and toothpick comes out clean.
Cool.
To make Frangelico Glaze:
combine all ingredients, mix well and frost.

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Recipes: S’More Chocolate Cakes

• Prep Time:5 minutes
• Cook Time:25 minutes
• Serves:6

 

Tagged:
espresso, graham crackers, marshmallows, smores,

A traditional children summer evening campfire dessert is transformed into an adult dessert worthy of finishing your finest meal!  A rich, moist, deep chocolate cake is topped with a crunchy graham cracker crumble then finished with toasted marshmallows instantly transporting us back to childhood summers.

 

Foodie Byte

Ingredients

1 cup self rising flour
1/3 cup unsweetened cocoa powder
1 cup white sugar
1 egg
1/2 cup whipping cream
1/2 cup butter divided
1 teaspoon vanilla
1/2 cup boiling water
1/8 cup Espresso
6 graham crackers
2 tablespoons dark brown sugar
2 cups mini marshmallows; regular or chocolate.

Preparation

Preheat oven to 350°F.
Coat 6 five-inch ramekins with non-stick baking spray.
In a large bowl, combine all dry ingredients.
Add eggs, whipping cream, espresso, vanilla and 1/4 cup butter. Beat on medium speed for 3 minutes.
Slowly add the boiling water until well incorporated. Batter will be quite thin.
Divide the batter evenly between 6 ramekins and bake for 20 minutes.
While ramekins are baking crumble the 4 graham crackers into a small bowl.
Mix in 1/4 cup melted butter and 2 tablespoons dark brown sugar.
Top each ramekins with graham cracker crumble and return to the oven for 5 minutes.

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Recipes: Fabulous Flourless Chocolate Cake

• Prep Time:20 minutes
• Cook Time:30 minutes
• Serves:12

 

Tagged:
cake, chocolate, dessert, entertaining, flourless, raspberry, romantic,

Here’s the famous rich and decadent chocolate cake named for its missing ingredient. Dense, moist and super-chocolaty.

Why Try? This recipe calls for only a few ingredients—chocolate, eggs, butter, sugar and the optional black coffee—and the results are a chocoholic’s dream come true.

 

Foodie Byte

Although the cake may not appear to be done, remove it from the oven when an instant-read thermometer registers 140°F. It will continue to firm up as it cools.

Ingredients

1 pound high quality bitter sweet chocolate, chopped coarse
1 pound high quality semi-sweet chocolate, chopped coarse

8 large eggs, cold
16 tablespoons (2 sticks) butter, unsalted, cut into 16 pieces
1/4 cup strong black coffee or liqueur (optional)
Confectioners' sugar or unsweetened cocoa for dusting the cake (optional)

Preparation

Position oven rack to the lower-middle part of the oven and heat oven to 325°F.
Line the bottom of an 8-inch springform pan with parchment paper or waxed paper and grease the sides of the pan.
Beat eggs in a bowl of a standing mixer at high speed until the volume doubles, about 5 minutes.
Meanwhile, melt the chocolate and butter (adding the coffee, if using) in a large heatproof bowl set over a pan of almost-simmering water until smooth and very warm (about 115 degrees on an instant-read thermometer), stirring once or twice. Fold a third of the egg foam into the chocolate mixture using a large rubber spatula until only a few streaks of egg are visible; fold in half of the remaining foam, then the last of the foam, until the mixture is totally incorporated.
Scrape the batter into the prepared springform pan and smooth the surface with a rubber spatula. Set the roasting pan on the oven rack and pour in enough boiling water to come about halfway up the sides of the springform pan. Bake until the cake has risen slightly, the edges are just beginning to set, a thin glazed crust has formed on the surface, and an instant-read thermometer inserted halfway into the center reads 140°F, 22 to 25 minutes.
Cover and refrigerate overnight.
Dust with confectioners' sugar or unsweetened cocoa before serving, if desired.

Nutritional Information

Calories 592, Carbohydrates 45g, Cholesterol 165mg, Fat 43g, Fat Calories 385, Protein 7g, Saturated Fat 29g, Sodium 90mg. Daily Values: Calcium 36.95mg 4%, Phos 70.54mg 7%, Copper 0.03mg 2%, Zinc 0.45mg 3%, Panto 0.53mg 5%, Biotin 6.67mcg 2223%, Iodine 17.67mcg 12%, Magnesium 4.38mg 1%, Iron 1.58mg 9%, Vitamin B6 3%, Vitamin B12 6%, Vitamin D 10%, Vit E-a-Toco 3%, Vitamin A 13%. Percent Daily Values are based on a 2,000 calorie diet.

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Recipes: Carolina Pulled Pork Cocktail Sandwiches

• Prep Time:10 minutes
• Cook Time:5 minutes
• Serves:6

 

Tagged:
appetizers, barbecue, carolina, carolina bbq, cocktails, mini, party, pork, pulled pork, sandwiches, sliders,

These Carolina pulled pork sandwiches are served overstuffed with tender pulled pork simmered in smoky barbecue sauce. Each Carolina pulled pork sandwich is topped with a dollop of creamy coleslaw seasoned with a tangy-sweet Carolina-style honey mustard barbecue sauce. Arrange these mini-sandwiches on a large platter for entertaining.

Why Try? Fire the caterer! These impressive Carolina pulled pork sandwiches go together incredibly quick & easy with prepared barbecue pulled pork and slaw from your neighborhood BBQ restaurant or grocery store.

 

Foodie Byte

For extra crunchy slaw with homemade flavor; add thin sliced red onion and colorful red, green and yellow bell pepper to prepared coleslaw.

Ingredients

1 1/2 pounds barbecue smoked pulled pork, warm
1/4 cup smoky barbecue sauce
1 1/2 cups prepared creamy coleslaw
1/4 cup honey mustard barbecue sauce
12 white cocktail buns, sliced horizontally for sandwiches
1 tablespoon melted butter

Preparation

Combine pulled pork and smoky barbecue sauce and gently stir to blend.
Combine prepared coleslaw and honey mustard barbecue sauce and toss to blend.
Brush cut sides of sliced buns with melted butter and toast in a large skillet until light golden brown.
Arrange buns, cut side up, on a flat work surface or cutting board.
Top the bottom half of each bun evenly with pulled pork; top each evenly with a dollop of honey mustard cole slaw. Close each sandwich with top half of bun.
Arrange on platter; serve warm.

Nutritional Information

Calories 583, Carbohydrates 78g, Cholesterol 67mg, Fat 18g, Fat Calories 160, Fiber 0.91g, Protein 26g, Saturated Fat 5g, Sodium 1525mg. Daily Values: Calcium 43.86mg 4%, Phos 10.12mg 1%, Copper 0.01mg 1%, Zinc 0.07mg 0%, Panto 0.12mg 1%, Magnesium 3.87mg 1%, Iron 1.79mg 10%, Vitamin B6 3%, Vitamin C 17%, Vitamin B12 0%, Vitamin D 0%, Vit E-a-Toco 1%, Vitamin A 5%. Percent Daily Values are based on a 2,000 calorie diet.

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Recipes: Classic Chocolate Cupcake

• Prep Time:10 minutes
• Cook Time:30 minutes
• Serves:12

 

Tagged:
buttercream, cake, chocolate, classic, cupcake, dessert,

Sure you can use a mix (and we often do), but there's something satisfying about a true made-from-scratch cupcake that has your signature all over it! Here's a classic recipe for a chocolate cupcake that you can modify as needed, because it's practically foolproof. If you want a deeper chocolate, just add more cocoa and a proportionate amount of vegetable oil. Or leave the chocolate and oil out completely, add a little extra vanilla, and have a vanilla cupcake. It really is that simple.

See our Classic Buttercream Icing recipe for the perfect topper to these cupcakes!

 

Foodie Byte

You can substitute whole or 2 % milk for the half and half, but avoid going all the way to skim!

Ingredients

2 1/2 cups all purpose flour
1 1/2 cups sugar
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
3/4 cup butter
1/2 cup water
3 large eggs
1 cup half and half
1 1/2 teaspoon vanilla
3 T. cocoa
1 T. vegetable oil

Preparation

Preheat oven to 350 degrees. Line large cupcake wells with paper liners (we used parchment).
Combine all ingredients into large mixing bowl.
Mix at low speed for about a minute, then turn speed higher and beat for 2-3 minutes.
Fill liners 2/3 full of batter.
Bake 25-30 minutes or until toothpick inserted in center comes out clean. If you make smaller cupcakes, reduce baking time.
Cool before frosting.

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Recipes: Missouri Chocolate Sheetcake

• Prep Time:15 minutes
• Cook Time:15-20 minutes
• Serves:24

 

Tagged:
buttermilk, cake, chocolate, icing, pecans,

Buttermilk and cocoa powder turn what looks like an average chocolate cake into an unbelievably tender and moist cake with buttery chocolate icing and toasted pecans.

Why Try? Although the instructions seem long, this is actually a quick cake to prepare. Plus the frosting can be made while the cake is in the oven to be quickly poured over the hot-out-of-the-oven cake.

 

Foodie Byte

This chocolate cake is made into a thin layer so that the icing can seep down into the hot cake making it utterly decadent without being too chocolaty.

Ingredients

1 cup pecans, toasted
3/4 cup plus 1 tablespoon cocoa powder

2 cups sugar
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
3 1/2 sticks butter, divided
1 cup boiling water
2 eggs
3 teaspoons vanilla, divided
1/2 cup plus 6 tablespoons buttermilk

Preparation

Preheat oven to 375°F. Grease a 10x15x1 1/2 inch cookie sheet or jelly roll pan.
Sift together sugar, flour, baking soda, and salt. Set aside.
Melt two sticks butter in a medium saucepan and stir in 4 tablespoons cocoa and boiling water. Stir until boiling. Pour over dry ingredients and mix.
Then add eggs, 1 teaspoon vanilla, and 1/2 cup buttermilk. Mix well and pour into prepared pan.
Bake for 15-20 minutes or until center springs back when touched.
While cake is in the oven, prepare icing. Mix together, 11/2 sticks melted butter, 9 tablespoons cocoa, 6 tablespoons buttermilk, and 2 teaspoons vanilla. Gradually mix in powdered sugar, fold in pecans. Pour over cake as soon as it finishes baking. Serve warm or at room temperature.

Nutritional Information

Calories 387, Carbohydrates 58g, Cholesterol 51mg, Fat 18g, Fat Calories 157, Fiber 2g, Protein 3g, Saturated Fat 9g, Sodium 120mg. Daily Values: Calcium 25.98mg 3%, Phos 65.4mg 7%, Copper 0.19mg 10%, Zinc 0.59mg 4%, Panto 0.2mg 2%, Biotin 1.12mcg 373%, Iodine 4.4mcg 3%, Magnesium 24.29mg 6%, Iron 1.11mg 6%, Vitamin B6 2%, Vitamin C 0%, Vitamin B12 1%, Vitamin D 3%, Vit E-a-Toco 2%, Vitamin A 9%. Percent Daily Values are based on a 2,000 calorie diet.

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Asian Chopped Salad with Sesame Soy Vinaigrette (In a Jar)

This colorful Asian-inspired salad is layered with edamame, bell peppers, carrots, snow peas, cabbage and lettuce and a simple sesame-soy vinaigrette. One jar is a huge serving, perfect for lunch or it can serve two as a side dish.

I love the convenience of using mason jars to pack salads for lunch on the go. To do this, the dressing goes on the bottom of the jar, then you start with ingredients that won't get soggy. You always put the lettuce at the very top, then right before you're ready to eat give it a good shake to get everything mixed well and pour it out onto a plate.

These will stay fresh in the refrigerator for a week.

Click Here To See The Full Recipe...

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Recipes: Chai Spiced Breakfast Mix

• Serves:2

 

Tagged:

If your house is anything like ours in the morning then you know the feeling of needing a quick breakfast to match your frantic morning pace. This chai spice yogurt blend has healthy old fashioned oats and just a hint of coconut for a perfect breakfast mix that is great for grab-and-go mornings.

Follow along with Chef Karen, from The Food Guru, in the full video here.

 

Foodie Byte

Rolled oats technically are made from the oat groats that come from oat grain and have been rolled so that they cook quickly. The thicker the rolled oat, the more chewy texture it brings.

Ingredients

2/3 cup organic “Old-Fashioned” rolled oats (*not instant or “quick cooking”)
1/2 cup plain fat-free Vanilla Greek yogurt
1/2 cup organic 2% milk
1 tsp loose leaf chai tea
2 tablespoons unsweetened shredded coconut
1 tablespoon warm honey
1 Banana
2 tablespoons chopped walnuts

Preparation

Place milk in a small, microwave safe container and microwave on high for 1 minute until hot. Place the loose-leaf chai tea in a steeper and submerge the steeper in the warm milk for 4 minutes.
In a medium bowl combine the Greek yogurt and honey. Whisk until smooth. Whisk in the chai milk.
Add the oats and coconut and mix to combine all ingredients.
Spoon the mixture equally into (2) half-pint sized Mason Jars. Cover with a lid, and refrigerate overnight.
In the morning, uncover and add ½ cut up banana and 1 tablespoon chopped walnuts to each jar (*if eating both at once; otherwise just add to one jar and save the second for another day). Add more milk if desired and enjoy!

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Recipes: Breakfast Grain Salad

• Prep Time:12 hours
• Cook Time:30 minutes
• Serves:6

 

Tagged:
ancient grains, apple, blueberries, cinnamon, milk, nutmeg, pear, quinoa, raspberries, steel cut oats, syrup,

This Breakfast Grain Salad is made with ancient grains such as quinoa and steel cut oats, then topped with fresh seasonal fruits. It makes for a delicious and healthy breakfast. This is one of the recipes from our Top Ten Sandwich & Salad Trends report.

 

Foodie Byte

Steel cut oats have been chopped rather than rolled or ground. The flavor is typically described as a little nuttier than other oats, with a little chewier texture.

Ingredients

1 cup steel cut oats, prepare according to package directions
1 cup quinoa, prepare according to package directions
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1 apple, halved, seeded, coarsely chopped
1 pear, halved, seeded, coarsely chopped
1 cup berries, seasonal
2 tablespoons fresh lemon juice
Chopped nuts, optional

Preparation

Combine prepared oats and quinoa.
In a medium bowl gently combine apple, pear, berries and lemon juice.
Top the oat and quinoa mixture with fruit then sprinkle with cinnamon and nutmeg.
Serve warm or cold with milk or syrup.

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Recipes: Beth's French Cinnamon Sugar Breakfast Puffs

• Prep Time:20 min
• Cook Time:20 minutes
• Serves:8

 

Tagged:
beth wray, breakfast, cinnamon, muffins, pastry, puffs, sugar,

These mini-muffins are unbelievably tasty, and just the right size to add to your breakfast or brunch table! This recipe is courtesy of The Food Channel's Beth Wray, who you can see on many of our video segments. You can call these muffins, puffs, or simply delicious.

 

This recipe makes about 20 mini-muffins, and plan on at least a couple per person because they are just easy to pop in your mouth! It's great to serve them warm, but there is absolutely nothing wrong with them the next morning, either!

 

Foodie Byte

You can use ground nutmeg, but this is one spice you should keep as fresh as possible since it loses its potency after awhile, and you want a nice, strong flavor.

Ingredients

4 tablespoons vegetable oil
1/2 cup sugar
1 egg
1 1/2 cup flour
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon freshly ground nutmeg
1/2 cup whole milk
6 tablespoons butter, melted
additional 1 cup sugar
2 teaspoons cinnamon

Preparation

Preheat oven to 350 degrees.
Grease 20 mini-muffin cups.
Mix well the vegetable oil, 1/2 cup sugar ,and egg.
In a separate bowl, sift together the flour, baking powder, salt, and nutmeg.
Add milk alternately with flour mixture into the egg mixture.
Mix well.
Fill each muffin cup about 3/4 full with batter.
Bake 15-20 minutes until toothpick inserted in middle of one comes out clean.
While baking, melt your butter and set aside.
In a separate bowl, combine 1 cup sugar and cinnamon.
Remove muffins from oven and immediately roll each one in melted butter, then transfer to the bowl with cinnamon sugar and roll them again.
Serve warm!

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Recipes: Veggie Breakfast Burrito

• Prep Time:5 Minute
• Cook Time:3 Minutes
• Serves:2

 

Tagged:
breakfast burrito, cooking guru, food channel, healthy eating, karen pavone, local ingredients, vegetarian,

Try this great breakfast burrito from Karen Pavone's Cooking Guru series. Simple, healthy ingredients make this morning meal the perfect quick fix recipe to get your day started.

Head over to the video recipe here for more tips and tricks from Karen Pavone.

 

Foodie Byte

Ingredients

2 flour tortillas, burrito size (gluten-free, if desired)
4 large eggs
2 tablespoons Clover Organic half & half
3 teaspoons olive oil
1/2 small onion, chopped
1/2 bell pepper, chopped
2 cups fresh baby spinach, washed
1/2 cup Clover Organic 3-Cheese Mexican Blend
Salsa
Diced avocado

Preparation

In a large saute pan, heat 2 teaspoons olive oil over medium heat.
Add onion and bell pepper.
Cook, stirring occasionally, until crisp-tender, about 3-4 minutes.
Add baby spinach and toss to wilt.
Remove from heat and set aside.
Crack the eggs into a bowl.
Mix in half & half until blended.
Heat remaining 1 teaspoon olive oil in a medium skillet over medium heat.
Add egg mixture and move around the pan with a rubber spatula until soft scrambled.
Remove from heat.
Sprinkle 1/4 cup cheese on each tortilla and microwave 40-45 seconds to melt.
Remove and lay flat on a counter top or cutting board.
Spoon 1/2 of the scrambled eggs and some of the veggie mixture in the center of the tortilla over the melted cheese. (Take care not to overstuff the tortilla or it will be difficult to wrap).
Top with 1-2 tablespoons fermented salsa and diced avocado.
To wrap the burrito, start by folding the sides toward the center (partially covering the filling).
Next, fold the end closest to you over the filling & sides, and roll snugly. You may need to tuck the filling a bit as you go.

source FoodChannel http://ift.tt/1W3msaS

Recipes: Healthy Cucumber Dill Margarita

• Prep Time:3
• Serves:1

 

Tagged:
agave, cocktail, dill, food channel, global kitchen, healthy voyager, margarita, skinny margarita, vegan,

With Cinco de Mayo right around the corner, it's the perfect time to brush up on your margarita mixing skills. We have the perfect skinny margarita with all vegan ingredients to help you become a master mixologist.

Want to see this recipe in action in Carolyn Scott's Global Kitchen series? Click here to watch the video!

 

Foodie Byte

Ingredients

2 cucumber slices
1 dill sprig
1 oz. fresh squeezed lime juice
2 oz. organic tequila
2-3 oz. soda water
1/2 oz. agave nectar
ice

Preparation

In a cocktail shaker, muddle the dill and cucumber together.
Add the tequila, agave, lime juice and some ice.
Shake and strain over ice into a glass.
Top with soda water and garnish with a cucumber spear and a sprig of dill.

source FoodChannel http://ift.tt/1QvYu4f

Recipes: Green Detox Smoothie

• Prep Time:5 Minutes
• Serves:2

 

Tagged:
chia seeds, coconut oil, conscious living, desserts, detox, food channel, healthy food, hemp seeds, raw diet, vegan, vegan videos,

This smoothie is designed to remove toxins from your body and keep pounds off by combining tasty raw ingredients--like apple juice with natural cleansers, such as hemp and chia seeds, to make the ultimate detox drink.

Watch this recipe in Conscious Living's latest episode and learn how to eat healthy while loving your food, here.

 

Foodie Byte

Ingredients

3 cups unfiltered organic apple juice (can use water if you want it a bit less sweet)
2 tablespoons hemp seeds
2 tablespoons chia seeds
1 tablespoon maca powder
1 tablespoon flax powder
2 tablespoons spirulina
1 tablespoon coconut oil
2-3 bananas, peeled (best if frozen)

Preparation

Start by pouring apple juice, seeds, powder and spirulina into your blender.
Blend on high for 30 seconds or until ingredients are smoothly blended.
Add the coconut oil and bananas to the mixture.
Blend for 2 minutes.
Pour and Enjoy!

source FoodChannel http://ift.tt/1QvYu42

Beef, Tomato and Acini di Pepe Soup (Instant Pot, Slow Cooker + Stove Top)

My family DEVOURED this delicious bowl of soup made with ground beef, tomatoes, and tiny pasta. It's warm and comforting, like a great big hug on a cold winter day.

I was snowed in yesterday, which meant soup day. It also gave me an opportunity to make this AMAZING soup that's been on my mind since I tried something similar from a small deli who called it Grandma's Soup. I loved how the bits of meat tasted almost like meatballs, without having to do the extra work.

Tommy and my oldest Karina topped theirs with shredded mozzarella and grated Pecorino Romano with a slice of crusty toasted bread (they called it pizza soup). I had mine topped with grated Pecorino Romano, which is completely optional but SO worth it! Madison who's six complained about the chunks of tomatoes (kids!) so if you have picky kids using crushed tomatoes would work too.

I decided to do this in my  Instant Pot (a multi-cooker that does the job of a slow cooker, electric pressure cooker, rice cooker, steamer, yogurt maker, sauté/browning pan, and warming pot all in one) because I love the saute feature and how quick it cooks, but you can also make this on the stove, conventional pressure cooker or slow cooker – I've included directions below for all!


Click Here To See The Full Recipe...

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