Tuesday 31 January 2023

Teriyaki Shrimp Quinoa Bowls with Mango-Cucumber Salsa

These fresh and delicious Teriyaki Shrimp Quinoa Bowls seasoned with honey, ginger, and soy sauce are topped with avocado and a Cucumber Salsa. Teriyaki Shrimp Quinoa Bowls I love grain bowls. I usually gravitate to rice bowls, but I also love one with quinoa. This shrimp teriyaki bowl is perfect! To give the quinoa extra

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Monday 30 January 2023

Black Beans and Rice

This quick and easy recipe for Black Beans and Rice is delicious! Made with sofrito, canned black beans and long-grain rice.

rice and black beans with a fork

Black Beans and Rice

Serve Black Beans and Rice as a meatless main dish with avocado or a side with steak, pork chops, grilled chicken, and more. My husband is half Puerto Rican, and rice and beans are his love language, so I make this delicious dish all the time! This healthy Black Beans and Rice recipe is similar to my Cuban Arroz Congri, with a few differences. They’re so easy to make and always a hit. A few more of my favorite Latin bean recipes are Dominican Beans, Arroz con Gandules, and Mexican Pinto Beans.

Pot of Yellow Rice and Black Beans

Are black beans and rice healthy?

Rice and black beans both have protein, and beans are full of fiber. Paired together, they provide a very filling meal. One serving has 6.5 grams of protein and 4.5 grams of fiber. They also both have a variety of vitamins and minerals.

Black Beans and Rice Ingredients

  • Sofrito: Sofrito is a sauce made of onion, peppers, and garlic that I use in so many stews, beans, and meat dishes. I like to make a big batch and freeze it in ice cube trays, so I always have some available.
  • Black Beans: Using canned beans saves time.
  • Rice: Buy long-grain white rice.
  • Water to cook the rice and other ingredients in
  • Sazon: Sazon is a Latin spice blend with achiote, coriander, cumin, oregano, garlic powder, salt, and pepper. The achiote is what gives the rice the yellow color. You can make homemade sazon or purchase a packet at the supermarket.
  • Bouillon: For vegetarian black beans and rice, choose vegetable bouillon, but chicken will also work.
  • Salt to flavor

How to Make Black Beans and Rice

  1. Cook the Sofrito: Heat a medium pot over medium heat and pour in the oil. Add the sofrito and cook for a few minutes until fragrant.
  2. Boil: Stir in the rinsed beans and rice and then the water, sazon, bouillon, and salt. Bring it to a boil over medium heat and let it cook until the liquid is almost absorbed and just skims the top of the rice.
  3. Simmer: Cover the pot with a lid and cook on low for 15 minutes. Remove it from the heat and let it sit for 5 to 8 minutes without lifting the lid.

How to Freeze Black Beans and Rice

Leftover black beans and rice are good in the fridge for up to five days or in the freezer for a few months. Store them in smaller airtight containers for individual portions or larger ones to pull out for dinner for the whole family when you need a quick side dish. Thaw them overnight in the refrigerator and warm them on the stove or in the microwave.

how to make black beans and rice
large pot yellow rice black beans
Bowl of Black Beans and Rice

Black beans and rice can be eaten as a meal or served as a side with a protein, like:

More Black Bean Recipes You’ll Love:

rice and black beans with a fork
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Black Beans and Rice

6
236 Cals 6.5 Protein 46.5 Carbs 2 Fats
Prep Time: 15 mins
Cook Time: 30 mins
rest time: 5 mins
Total Time: 50 mins
Yield: 8 servings
COURSE: Dinner, Side Dish
CUISINE: Latin
This quick and easy recipe for Black Beans and Rice is delicious! Made with sofrito, canned black beans and long-grain rice.

Ingredients

  • 1 tablespoon olive oil
  • 1/4 cup sofrito, I keep this in my freezer
  • 1 can black beans, rinsed and drained
  • 2 cups long grain rice, I like Carolina
  • 3 1/2 cups water
  • 1 packet Sazon with achiote, or 1/2 tablespoon homemade sazon
  • 1 large vegetable or chicken bouillon cube, such as Maggi
  • 1 teaspoon kosher salt

Instructions

  • Heat a medium heavy pot with a tight fitted lid over medium heat and add the oil.
  • Add the sofrito and cook until it melts and becomes fragrant, stirring 3 to 4 minutes.
    sofrito
  • Add the rinsed beans and rice and mix well.
  • Add the water, sazon, bouillon and salt, stir and let it cook, boiling over medium heat until the liquid is almost all absorbed and just skims the top of the rice.
  • Quickly cover the lid and cook low heat 15 minutes.
  • Remove from heat and let it sit 5 to 8 minutes more, without lifting the lid so the steam finishes the rice.
  • Fluff with a fork and enjoy.

Nutrition

Serving: 7/8 cup, Calories: 236kcal, Carbohydrates: 46.5g, Protein: 6.5g, Fat: 2g, Saturated Fat: 0.5g, Sodium: 331mg, Fiber: 4.5g, Sugar: 0.5g
Keywords: Black Beans, black beans and rice, budget friendly, canned black beans, high fiber, rice and beans

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Sunday 29 January 2023

Tortilla Encrusted Chicken Tenders

Tortilla Encrusted Chicken Tenders coated with seasoned crushed tortilla chips and served with salsa. An easy, family weeknight dish!

Tortilla Encrusted Chicken Tenders with salsa

Tortilla Encrusted Chicken Tenders

I love this fun tex-mex twist on chicken tenders! It’s perfect with a Mexican corn salad or a black bean salad. Chicken tenderloins are easy to cook for weeknight dinners because there’s not much prep. They are already cut to the perfect size so all you have to do is bread them and bake or air fryer. If you want more ideas for chicken tenders, try my Air Fryer Chicken Tenders, or these Pickle Brined Chicken Tenders.

Tortilla Encrusted Chicken Tenders with lime wedges

This recipe got two thumbs up from my family. They are easy to make, and take less than 30 minutes – perfect for weeknight cooking! I crushed the tortillas in a ziplock bag and left it a little course for texture. The squeeze of lime on top and salsa for dipping, adds a fun Mexican-American twist to chicken tenders.

How do you get the breading to stick to the chicken tenders?

How To Keep Breading From Falling Off Chicken

  1. Pat the chicken dry.
  2. Dredge in flour.
  3. Dip in beaten eggs.
  4. Coat in the crumbs, pressing the crumbs with the back of a fork.
  5. Carefully transfer to a baking sheet.
Tortilla Encrusted Chicken Tenders ingredients
Tortilla Encrusted Chicken Tenders with salsa

More family-friendly chicken recipes:

Tortilla Encrusted Chicken Tenders with lime wedges
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5 from 8 votes
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Tortilla Encrusted Chicken Tenders

4
331 Cals 34 Protein 22 Carbs 11 Fats
Prep Time: 5 mins
20 mins
Total Time: 25 mins
Yield: 4 servings
COURSE: Appetizer, Dinner, Lunch
CUISINE: American, Tex Mex
These baked chicken tenders are coated with seasoned crushed tortilla chips, baked until golden and served with salsa. An easy, weeknight chicken dish, great for the kids, or even adults!

Ingredients

  • 1 ¼ pound chicken tenderloins
  • 1 teaspoon kosher salt
  • 2 tablespoons all-purpose flour, or gluten-free flour*
  • 1 large egg, lightly beaten
  • 3 1/2 ounces crushed tortilla chips*
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • Olive oil spray
  • 1/2 lime, cut into 4 wedges
  • chopped fresh cilantro, for garnish
  • 1/2 cup jarred salsa, for dipping

Instructions

  • Preheat oven to 400F.
  • Season chicken tenders with 3/4 teaspoon salt. Place flour on a shallow plate and egg in a medium bowl.  Place tortilla chips, remaining 1/4 teaspoon salt, garlic powder, cumin, and pepper on another shallow plate.
  • Dredge each tender lightly in flour, then egg (shaking off excess), then chip mixture.  Lightly spray sheet pan with olive oil, place tenders on pan and spray the top with olive oil. Bake about 8 to 10 minutes on each side or until cooked through.
  • To serve: Place 2 tenders on each plate, garnish with cilantro. Serve with 1 lime wedge and salsa for dipping.

AIR FRYER Directions:

  • Spray the chicken on both sides with oil. Air fry in batches as needed in a single layer 5 to 6 minutes on each side.

Notes

*Check labels for gluten-free.

Nutrition

Serving: 2tenders, 2 tbsp salsa, Calories: 331kcal, Carbohydrates: 22g, Protein: 34g, Fat: 11g, Saturated Fat: 2g, Cholesterol: 137mg, Sodium: 695mg, Fiber: 1.5g, Sugar: 2g
Keywords: baked chicken tenders, chicken tenders, healthy chicken tenders, tortilla encrusted chicken

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Saturday 28 January 2023

Air Fryer Breakfast Banana Split

If you need a quick and healthy breakfast, you’ll love this six-minute Air Fryer Breakfast Banana Split!

Air Fryer Banana with yogurt, cherry and sprinkles

Air Fryer Breakfast Banana Split

With just five ingredients, this delicious Air Fryer Banana Split tastes like you’re having dessert for breakfast. The bananas are baked in the air fryer and topped with yogurt, maple syrup, cinnamon, and pecans. If you want to make this easy banana breakfast for kids, add some sprinkles and a cherry! These Baked Bananas, Banana Foster-Topped French Toast, and Banana Foster Crepes are some more yummy banana recipes to try.

breakfast banana split ingredients

Banana Split Ingredients

  • Banana: This recipe is the perfect way to use up overripe bananas. The riper, the better!
  • Cinnamon: Sprinkle a little cinnamon on the banana.
  • Greek Yogurt: I like Fage or Stonyfield Greek yogurt, but any kind will work. You could also use vanilla yogurt and skip the syrup.
  • Dairy Free: Use your favorite dairy free yogurt like coconut or almond.
  • Maple Syrup: Swap it with honey or agave.
  • Pecans: Chop two tablespoons of pecans. You can sub walnuts or almonds or omit them if you’re allergic.

How to Make a Breakfast Banana Split

  • Air Fry the Banana: Slice a ripe banana lengthwise, three-quarters of the way through, and top it with cinnamon. Air fry the banana for five to six minutes at 400°F until soft.
  • Greek Yogurt Sauce: While the banana cooks, combine a teaspoon of syrup with the yogurt.
  • Banana Split Toppings: When the banana is ready, top it with yogurt, cinnamon, pecans, and the remaining syrup.

Variations:

  • Drizzle the banana with chocolate syrup, almond butter, or peanut butter.
  • Fruit: Add fresh berries, pomegranate seeds, raisins, dried cranberries, or crushed-up freeze-dried strawberries.
  • Top your banana split with chocolate chips, granola, coconut chips, or coconut flakes.
  • Spices: Add a dash of nutmeg or cardamom, or substitute pumpkin pie spice for cinnamon.
  • Classic Banana Split: Make it dessert with whipped cream, chocolate syrup, sprinkles, and a cherry on top.

No Air Fryer? No Problem!

Bake the bananas in the oven at 400°F for 10 to 12 minutes.

air fryer banana split
Air Fryer Banana with yogurt, cherry and sprinkles

More Banana Breakfast Recipes You’ll Love:

Air Fryer Banana with yogurt, cherry and sprinkles
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Air Fryer Breakfast Banana Split

5
286 Cals 15 Protein 41 Carbs 9 Fats
Prep Time: 2 mins
Cook Time: 5 mins
Total Time: 7 mins
Yield: 1 servings
COURSE: Breakfast
CUISINE: American
If you need a quick and healthy breakfast, you’ll love this six-minute Air Fryer Breakfast Banana Split!

Ingredients

  • 1 medium ripe banana
  • 2 teaspoons pure maple syrup
  • ground cinnamon
  • 1/2 cup nonfat Greek yogurt, I like Fage
  • 2 tablespoons pecan halves, chopped
  • optional: colored sprinkles and cherry, for topping

Equipment

Instructions

  • Slice the banana lengthwise, 3/4 of the way through on the side of the banana so it doesn’t roll in the air fryer and open the the skin and banana slightly.
  • Top with cinnamon and air fry 400F 5 to 6 minutes, until soft.
  • Meanwhile in a small bowl, combine 1 teaspoon syrup with the yogurt.
  • When the banana is ready, top with yogurt, sprinkle with more cinnamon and the nuts and drizzle with the remaining 1 teaspoon maple syrup.
  • Optional, top with colored sprinkles and a cherry on top.

Nutrition

Serving: 1banana, Calories: 286kcal, Carbohydrates: 41g, Protein: 15g, Fat: 9g, Saturated Fat: 1g, Cholesterol: 7mg, Sodium: 46mg, Fiber: 4.5g, Sugar: 26g
Keywords: banana recipes, breakfast banana split

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Friday 27 January 2023

7 Day Healthy Meal Plan (Jan 29-Feb 5)

A free 7-day, flexible weight loss meal plan including breakfastlunch and dinner ideas and a shopping list. All recipes include macros and WW points.

7 Day Healthy Meal Plan

I am so happy to see and hear all your positive comments about the new site! Tell me what your favorite new thing about it is! Is is the new recipe index? The Skinnytaste Shop (I’ll be adding more to this weekly)? Or maybe the new “search by diet” option? I love it all!

With grocery prices soaring, many of us are having to adjust, scale back and/or get more creative with our meals. One of the absolute BEST ways to stay within a budget and maintain healthy eating habits is to MEAL PLAN. You can get more 5-day Budget Friendly Meal Plans by signing up for Relish+ (get a 14-day free trial here!)

Ultimate Skinnytaste Meal Planner

Skinnytaste Ultimate Meal Planner

Get the Skinnytaste Ultimate Meal Planner! The 52 week spiral bound meal planner has weekly meal planning grids you can tear out and put on your fridge if you wish, a 12-week meal plan, 30 (15 new) recipes, and tear-out grocery lists. I love starting my week with gratitude, affirmations and intentions, so I included a space for that as well. I hope you will love this as much as I do!

Skinnytaste Ultimate Meal Planner

Buy the Skinnytaste meal planner here:

A note about WW Points

All recipe points have been updated to reflect the new WW program, points will display under the recipe title. I will keep the  ww button in the recipe card, click on that and it takes you to the Weight Watchers website where you can see the recipe builder used to determine those points and add it to your day (US only, you must be logged into your account). All cookbook recipes in the cookbook index are also updated!

About The Meal Plan

If you’re new to my meal plans, I’ve been sharing these free, 7-day flexible healthy meal plans (you can see my previous meal plans here) that are meant as a guide, with plenty of wiggle room for you to add more food, coffee, beverages, fruits, snacks, dessert, wine, etc. or swap recipes out for meals you prefer, you can search for recipes by course in the index. Depending on your goals, you should aim for at least 1500 calories* per day. There’s no one size fits all, this will range by your goals, your age, weight, etc.

There’s also a precise, organized grocery list that will make grocery shopping so much easier and much less stressful. Save you money and time. You’ll dine out less often, waste less food and you’ll have everything you need on hand to help keep you on track.

Lastly, if you’re on Facebook join my Skinnytaste Facebook Community where everyone’s sharing photos of recipes they are making, you can join here. I’m loving all the ideas everyone’s sharing! If you wish to get on the email list, you can subscribe here so you never miss a meal plan!

Meal Plan:

Breakfast and lunch Monday-Friday, are designed to serve 1 while dinners and all meals on Saturday and Sunday are designed to serve a family of 4. Some recipes make enough leftovers for two nights or lunch the next day. The grocery list is comprehensive and includes everything you need to make all meals on the plan.

MONDAY (1/30)
B: High-Protein Scrambled Eggs with Cottage Cheese (½ recipe) with ¼ cup fresh salsa and 1 ounce sliced avocado
L: Turkey Club with 8 baby carrots
D: Pasta Fagioli Soup and 2 cups Romaine lettuce with Greek Yogurt Caesar Salad Dressing and 2 tablespoons whole grain croutons

Total Calories: 1,020*

TUESDAY (1/31)
B: High-Protein Scrambled Eggs with Cottage Cheese (½ recipe) with ¼ cup fresh salsa and 1 ounce sliced avocado
L: LEFTOVER Pasta Fagioli Soup and 2 cups Romaine lettuce with Greek Yogurt Caesar Salad Dressing and 2 tablespoons whole grain croutons
D: Ground Turkey Skillet with Sweet Potatoes and Black Beans
Total Calories: 1,035*

WEDNESDAY (2/1)
B: Savory Steel Cut Oatmeal
L: Turkey Club with 8 baby carrots
D: Air Fryer Chicken Breast with Broccoli Salad

Total Calories: 1,048*

THURSDAY (2/2)
B: 15-Minute Protein Chia Seed Cereal
L: 2 cups LEFTOVER Broccoli Salad
D: Unstuffed Cabbage Bowls**

Total Calories: 998*

FRIDAY (2/3)
B: 15-Minute Protein Chia Seed Cereal
L: 2 cups LEFTOVER Broccoli Salad
D: Garlicky Shrimp Stir-Fry with Shiitakes and Bok Choy with ¾ cup brown rice
Total Calories: 1,108*

SATURDAY (2/4)
B: Slow Cooker Steel Cut Oats
L: Chicken Brown Rice Bowl (recipe x 4)
D: DINNER OUT

Total Calories: 757*

SUNDAY (2/5)
B: Cottage Cheese Egg and Sausage Frittata with 1 ½ cups arugula and 1 teaspoon light vinaigrette
L: Rainbow Quinoa Salad with Lemon Dressing
D: Crock Pot Italian Turkey Meatballs with Baked Spaghetti Squash and Cheese
Total Calories: 1.018*

*This is just a guide, women should aim for around 1500 calories per day. Here’s a helpful calculator to estimate your calorie needs. I’ve left plenty of wiggle room for you to add more food such as coffee, beverages, fruits, snacks, dessert, wine, etc.
**Make 5 cups extra rice for dinner Friday and lunch Saturday, if desired.

*Google doc

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