How to make eggroll in a bowl | Food Recipes

How to make eggroll in a bowl | Food Recipes

This Eggroll in a Bowl recipe has all the flavors of a traditional egg roll, cooked in a skillet, without the fried wrapper! The low carb way to enjoy your favorite Chinese takeout food!
Play the new video below to see how to make my Eggroll In A Bowl recipe in action – it’s so easy!

I’ve told you in a few posts that I’ve been dabbling in the Trim Healthy Mama diet for the past two months. It’s really hard to completely stick to any diet when I have this blog to run, haha! I had about 25 lbs to lose and I’m 15 down now, so I would say that it works – it just comes off slowly. That’s probably due to the fact that I stick to the eating plan MOST (not all) of the time! I have to sample things that I make, you know… 😉

It’s especially difficult to be on any diet when you have a family to cook for each night, too. Essentially, dinners need to be either low carb or low fat to be “on plan.” I would hear some mumbling over some of the dinners I tried out on them, but NOT this one! It’s so much healthier than a traditional eggroll because there’s no deep fried wrapper!

One of the amazing women in the Trim Healthy Mama Facebook group created the idea for this recipe, and it has been one of my favorite dinners to make ever since! My version below is quite a bit simpler, and it really does taste like an eggroll in a bowl! I would make sure you use low sodium soy sauce, because the sausage is quite a bit salty on its own.

How to make eggroll in a bowl | Food Recipes

How to make eggroll in a bowl | Food Recipes
How to make eggroll in a bowl | Food Recipes

INGREDIENTS :

  • 1 lb ground sausage
  • 1 bag dry coleslaw mix (shredded cabbage and carrots)
  • 5 cloves garlic, minced
  • 1/2 cup soy sauce (low sodium preferred)
  • 1 teaspoon ginger
  • sliced green onion

INSTRUCTIONS :

  1. In a large, deep skillet, brown sausage.
  2. Meanwhile in a small bowl, combine garlic, soy sauce, and ginger; set aside.
  3. Once sausage is cooked through, add dry coleslaw mix to skillet and stir to combine.
  4. Pour soy sauce mixture into the skillet and stir,
  5. continuing to cook over medium heat for about 5 minutes or until cabbage is wilted,
  6. but still a bit crunchy. Serve with sliced green onion.

You can find complete recipes of this eggroll in a bowl – video in mostlyhomemademom.com

HOW TO MAKE STIR FRY ZUCCHINI NOODLES (ZOODLES!) | FOOD RECIPES

HOW TO MAKE STIR FRY ZUCCHINI NOODLES (ZOODLES!) | FOOD RECIPES

Stir Fry Zucchini Noodles – Delicious, low-carb, healthy Stir Fry made with spiralized zucchini and onions tossed with teriyaki sauce and toasted sesame seeds.

If you’ve never tried Zoodles, a.k.a. zucchini noodles, OMG! You.are.missing.out! But, hey hey hey, sweet friends! TGIF! Weekend plans include catching up with my DVR (I’m seriously itching for a Real Housewives marathon), then coffeeing with my lovely friends, and I’m also thinking about possibly sleeping in 2 days in a row. I’m dreamin’ big!

In other news, I’m spiralizing zucchini and making you believe that you’re eating noodles! Scouts honor, the texture is so spot on that you’ll definitely trick yourself into believing that you’re slurping up pasghetti. You’ll see. ALSO.

Today’s vibrant and delicious recipe is sponsored by my kitchen-gadget-faves, OXO! Their new Hand-Held Spiralizer is my new favorite kitchen toy because I get to make pasta that’s not really pasta.

but it tastes like pasta?! (say what?!?) Okay. It’s also great for making zoodles, obvi, curly fries, salads, desserts, etc… Best of all, it’s perfect for all my low-carbin’ friends, diabetics, and for those staying far away from gluten. The spiralizer has us all taken care of.

HOW TO MAKE STIR FRY ZUCCHINI NOODLES (ZOODLES!) | FOOD RECIPES

HOW TO MAKE STIR FRY ZUCCHINI NOODLES (ZOODLES!) | FOOD RECIPES
HOW TO MAKE STIR FRY ZUCCHINI NOODLES (ZOODLES!) | FOOD RECIPES

INGREDIENTS :

  • 2 tablespoons vegetable oil
  • 2 yellow onions, spiralized
  • 4 small zucchini, spiralized, patted dry with paper towel
  • 1 tablespoon low sodium soy sauce
  • 2 tablespoons low sodium teriyaki sauce
  • 1 tablespoon sesame seeds

INSTRUCTIONS :

  1. Heat oil in a wok over medium heat.
  2. Add onions and cook for 4 to 5 minutes, or until translucent and tender.
  3. Stir in zucchini and continue to cook for 2 minutes.
  4. Add soy sauce, teriyaki sauce and sesame seeds; mix and continue to cook for 5 minutes, or until zucchini is tender.
  5. Remove from heat.
  6. Serve.

You can find complete recipes of this STIR FRY ZUCCHINI NOODLES (ZOODLES!) in diethood.com

HOW TO MAKE SPINACH STUFFED CHICKEN BREASTS | FOOD RECIPES

HOW TO MAKE SPINACH STUFFED CHICKEN BREASTS | FOOD RECIPES

Is anyone else completely freaked out by the monster-sized chicken breasts you seen in the stores these days? Pick up a pack of those guys from the store, and three ( because there’s always three in a pack for some reason ) manage to weigh a pound and a half to two pounds. It’s nuts!

Even when I get the fancy $9-per-pound hormone-free cage-free massaged-since-birth ocean-front free-roaming Prius-driving chicken breasts, they are STILL pretty huge. Oh, and still three to a pack.

Which is funny, because every recipe ever written for boneless skinless chicken breasts seems to call for four. I’m fighting back! My Easy, Basic Boneless Skinless Chicken Breasts recipe calls for three, because I’m not in cahoots with the chicken people, and I know how chicken comes packed.

I’m going to do my best to make sure that all of my future chicken recipes ( including this one ) is in a multiple of 3 as well — it just makes things easier for everyone, and is how I tend to really cook. So here, we have another chicken recipe using the ubiquitous boneless, skinless chicken breast, and it calls for only three pieces of chicken! Usually, half of one of these guys is more than enough to fill me up, particularly when crammed full of delicious, tangy feta and cooked spinach.

So don’t let this recipe fool you — three stuffed boneless, skinless chicken breasts is enough to feed six, even though I’ve listed the servings as “3”, as most people would be hesitant to serve a half breast to someone at a dinner party, and I don’t want to ruin anyone’s

HOW TO MAKE SPINACH STUFFED CHICKEN BREASTS | FOOD RECIPES

HOW TO MAKE SPINACH STUFFED CHICKEN BREASTS | FOOD RECIPES
HOW TO MAKE SPINACH STUFFED CHICKEN BREASTS | FOOD RECIPES

INGREDIENTS :

  • 3 chicken breasts
  • 8 oz chopped frozen spinach, cooked according to package directions and squeezed dry.
  • 3 oz feta, crumbled ( about ½ cup )
  • 4 oz cream cheese
  • 1 clove garlic, diced
  • ¼ teaspoon salt, divided
  • ⅛ teaspoon pepper
  • 1 tablespoon olive oil

INSTRUCTIONS :

  1. Preheat oven to 450 degrees fahrenheit.
  2. Mix the chopped frozen spinach, feta, cream cheese, garlic and half of the salt in a medium sized bowl.
  3. Cut a pocket into each chicken breast.
  4. If you are unsure of how to cut a pocket into the chicken without also cutting a pocket into your hand, try this: One at a time, place the chicken flat on a cutting board, and press a large spatula ( or something else that cannot be stabbed, i.e. DO NOT USE YOUR HAND)
  5. flat on top of the breast.
  6. Make sure that you are pressing the spatula down hard enough to hold the chicken in place.
  7. You may need to actually dig the edge of the spatula into the meat just a little bit to accomplish this.
  8. Insert the knife ⅔ of the way into the side of the thickest part of the chicken, and slice down to the thinnest part, stopping before you cut through; you want a pocket not a flap.
  9. Separate the spinach and cheese mixture into three parts, and roll into thick logs.
  10. Stuff each log into the pocket you made in the chicken breasts.
  11. Season with remaining salt and pepper.

You can find complete recipes of this SPINACH STUFFED CHICKEN BREASTS in basilandbubbly.com

How To Make Vegetable Soup | Food Recipes

How To Make Vegetable Soup | Food Recipes

It had been a long time since I had vegetable soup from a can, then several months ago I was sick and was craving it. I tried it and couldn’t even finish half of it, not because I wasn’t feeling well but because it just tasted off. Finally I’ve gotten around to trying it homemade and I will never want another can again, it’s 100 times better homemade.

This soup is completely delicious and it’s easy to make. It just takes some chopping and a fair amount of simmering until you’ve got a soup worth remembering. This is one you’ll definitely want to add to your dinner rotation. It is probably one of the healthiest things I’ve made for dinner in a while.

I had two bowls then came back before bed for a third because I liked it so much. I love that it uses half fresh veggies and half frozen so you still get all that freshness but have the ease of pre-cut frozen veggies too. During the summer when you have all the fresh veggies on hand definitely feel free to use all fresh instead.

Enjoy!

How To Make Vegetable Soup | Food Recipes

How To Make Vegetable Soup | Food Recipes
How To Make Vegetable Soup | Food Recipes

INGREDIENTS :

  • 2 1/2 Tbsp olive oil
  • 1 1/2 cups chopped yellow onion (1 medium)
  • 2 cups peeled and chopped carrots (about 4)
  • 1 1/4 cups chopped celery (about 3)
  • 4 cloves garlic, minced
  • 4 (14.5 oz) cans low-sodium chicken broth or vegetable broth
  • 2 (14.5 oz) cans diced tomatoes (undrained)
  • 3 cups peeled and 1/2-inch thick diced potatoes (from about 3 medium)
  • 1/3 cup chopped fresh parsley
  • 2 bay leaves
  • 1/2 tsp dried thyme
  • Salt and freshly ground black pepper
  • 1 1/2 cups chopped frozen or fresh green beans
  • 1 1/4 cups frozen or fresh corn
  • 1 cup frozen or fresh peas

INSTRUCTIONS :

  1. Heat olive oil in a large pot over medium heat.
  2. Add onions, carrots, and celery and saute 3 – 4 minutes then add garlic and saute 30 seconds longer.
  3. Pour in broth (if you want lesser ratio of broth use 3 cans then only 3/4 cup of the 4th can) and add tomatoes, potatoes, parsley, bay leaves, thyme and season with salt and pepper to taste (if you want a really flavorful soup you can add in more dried herbs, I prefer to let the flavors of the vegetables shine though and not overdue it).
  4. Bring to a boil, then add green beans, reduce heat to medium-low, cover and simmer until potatoes are tender, about 20 – 30 minutes.
  5. then add corn and peas and cook 5 minutes longer. Serve warm.

You can find complete recipes of this Vegetable Soup in cookingclassy.com

HOW TO MAKE WEIGHT LOSS WONDER SOUP | FOOD RECIPES

HOW TO MAKE WEIGHT LOSS WONDER SOUP | FOOD RECIPES

“A filling and healthy wonder soup to assist with any diet. Vegetarian, gluten free, vegan, paleo – this combination of cooked veggies will leave you feeling full enough to get past the hunger pangs.”

This soup is a little out of character compared to the recipes I usually post, seeing as how it doesn’t include two cups of sugar or a pound of cream cheese, but that’s actually the point. I have a wonderful job (this little food blog) where I get to spend my days making tasty recipes… and I know they’re tasty because I eat them.

All the time. And like that one day where I had the genius idea of snacking on parfaits all day long, it does catch up to me. It has caught up to me. I’m going to be real with you: my pants no longer fit. In fact, they haven’t for a while now. But at least yoga pants are super comfy.

So for the past couple of weeks I’ve been trying to do everything a bit less – eat less, cook less, splurge less. I’ve also did the GM Diet again, a week-long program that’s one part diet and one part detox. I have no authority to recommend the GM diet to anyone, but it’s worked for me now (and in the past) to help jump start me toward more healthy habits.

And one of my absolutely favorite parts of the GM Diet? Their weight loss wonder soup.

Now, the GM Diet doesn’t have full claim on a soup like this. Many other diets (such as Weight Watchers) have their own version of this soup to help supplement their plans. There are even whole diets based on eating nothing but this soup.

I’ll bet you wondering, can a soup really be good enough to be called a “wonder”? Well, there are some clear benefits to a soup like this:

1 – It leaves you feeling satisfied and full. One of the hardest part of any diet is overcoming those hunger pangs, and I find that having this soup (with lots of water) helps get me through the day with ease.… And if you’re anything like me, I’ll bet you’re giving that last sentence the side eye, since every time someone promises that a food is “filling” it ends up being anything but that. My tip? Have some large naval oranges handy. If you’re still feeling snacky after the soup, grab an orange.

By the time you peel the fruit and finish eating, all the remaining hunger pangs will have passed. Sometimes you just need a distraction for your body to catch up to the idea that you’re full, and a fruit like an orange keeps you occupied while that happens (and helps top of any remaining room in your stomach).

2 – It has great flavor without adding all the “bad for you” foods. In its base form, this soup is about as good for you as it can get – it’s nothing but veggies cooked in water. Before I had this soup, I would have told you that I did not like cabbage, onions, or green peppers, yet they somehow make a delicious combination when cooked together in this soup.

HOW TO MAKE WEIGHT LOSS WONDER SOUP | FOOD RECIPES

HOW TO MAKE WEIGHT LOSS WONDER SOUP | FOOD RECIPES
HOW TO MAKE WEIGHT LOSS WONDER SOUP | FOOD RECIPES

INGREDIENTS :

  • 4 large onions finely chopped
  • 2 green peppers diced
  • 1/2 tsp olive oil optional
  • 3 large tomatoes roughly chopped
  • 1 bunch celery diced
  • 1 small cabbage chopped
  • 3 cup water or up to 5 cups for a more watery soup

INSTRUCTIONS :

  1. Start off by cutting up all the vegetables and separating them into three large bowls: onion and green pepper in the first bowl, tomatoes and celery in the second bowl, and cabbage in the last bowl.
  2. If you need tips on how to cut a green pepper, watch this video for a walkthrough.
  3. If you’ve never cut a cabbage before, watch this video on how to do it.
  4. In a large pan, heat olive oil over medium-high heat.
  5. Add onions and green peppers to pan, tossing to coat.
  6. Sautee veggies until water has cooked out and onions begin to brown.
  7. The length of time this takes will depend on your cooking unit and the size of your pan, but for me, it took about 35 minutes.
  8. Turn the veggies every 3 to 5 minutes while cooking to prevent sticking and to check the color.
  9. When cooked, remove from heat.
  10. In an extra large spaghetti pot, add the cabbage and water.
  11. Next, add the tomatoes and celery.
  12. Finish by adding the cooked onions and green peppers on top.
  13. Ingredients will likely be to be brim of the pot – this is okay. Do not stir soup yet.

You can find complete recipes of this WEIGHT LOSS WONDER SOUP in homemadehooplah.com

How To Make Southwestern Chopped Salad with Buttermilk Ranch Dressing | Food Recipes

How To Make Southwestern Chopped Salad with Buttermilk Ranch Dressing | Food Recipes

I want to introduce you to my new favorite salad:  Southwestern Chopped Salad, loaded with tons of veggies, juicy and flavorful chicken, and topped off with Buttermilk Ranch Dressing (Hidden Valley® Original Ranch® brand)!  It’s a salad, side dish, and dinner all in one – depends on how hungry you are!

And so easy-to-make – only 30 minutes from start to finish: just chop up all the veggies, cook the chicken in Mexican-style spices, and spice everything up with a delicious dressing! Super flavorful, colorful, healthy, this recipe is packed with fiber (vegetables) and protein (chicken)! And did I say it is gluten free?!

You’ll love this salad! What’s even better, your kids will love it too, especially when they taste the dressing! What a great and easy way to serve tons of veggies to your kids. We all know that the best and easiest way to take the salad from boring to flavorful is the right dressing! In this recipe I am using Hidden Valley® Buttermilk Ranch – and it’s not called America’s Favorite Ranch for nothing!

It’s delicious, versatile, and makes everything taste better: the vegetables and the chicken! Add the Mexican-style spices, and you’ll have one of the most delicious (and healthy!) meals you’ve ever tried! I love how colorful the vegetables are in this recipe! Colored vegetables are so good for you – they are packed with a variety of essential nutrients.

I love the Buttermilk flavor, and the Original Ranch dressing will work great here too! By the way, did you know that both Hidden Valley® Buttermilk Ranch dressings are gluten free?! It’s always a huge plus in my book since I HAVE to follow a gluten free diet.

I very much respect the companies that take the time and effort to ensure their products are gluten free and label them as such. It makes life so much easier for us gluten-free folks. One thing less to think about!

Without further ado, let’s start cooking!  Generously season chicken breast with salt, ground cumin, mildly spicy chili powder, and cook in olive oil on medium heat until the chicken is cooked through:

How To Make Southwestern Chopped Salad with Buttermilk Ranch Dressing | Food Recipes

How To Make Southwestern Chopped Salad with Buttermilk Ranch Dressing | Food Recipes
How To Make Southwestern Chopped Salad with Buttermilk Ranch Dressing | Food Recipes

INGREDIENTS :

  • 1 tablespoon olive oil
  • 1 large chicken breast (about 1 lb), sliced in half horizontally
  • 2 teaspoons ground cumin
  • 2 teaspoons chili powder (mild, not overly spicy kind)
  • salt, to taste
  • 1 head Romaine lettuce, chopped
  • 1 large orange bell pepper, chopped
  • 2 medium tomatoes, chopped
  • 1 avocado, chopped
  • 4 green onions, chopped
  • 15 oz. can black beans, rinsed and drained
  • 1 cup corn from the can, rinsed and drained
  • Hidden Valley® Buttermilk Ranch dressing

INSTRUCTIONS :

Cooking chicken:

  1. Generously season the chicken breasts with salt, on both sides. Also, season both sides of chicken breast with 1/2 teaspoon of ground cumin and 1/2 teaspoon of chili powder (reserve the remaining 1.5 teaspoon of each cumin and chili powder for later).
  2. Heat a large skillet on medium-high heat until hot, add 1 tablespoon of olive oil – it should sizzle immediately. Add the chicken breast, and cook for about 2 minutes on each side, on medium-high heat. Remove the skillet from the heat, cover with lid, and let the chicken sit, off heat (it will continue cooking off heat) until the chicken is completely cooked through and no longer pink in the center, about 10-15 minutes. Slice the cooked chicken into stripes or cubes. Set aside.

Assembling the salad:

  1. Make sure lettuce, bell pepper, tomatoes, avocado, and green onions are all finely chopped.
  2. Rinse and drain canned black beans and canned corn.
  3. Add all salad ingredients, 1.5 teaspoon of ground cumin, and 1.5 teaspoon of chili powder to a large bowl and toss with the desired amount of Buttermilk Ranch dressing.
  4. Taste the salad, and definitely add some salt, to taste.
  5. Adding just the right amount of salt at this point will really bring out all the flavors! Top each salad serving with cooked chicken (cubed or sliced into stripes).

You can find complete recipes of this Southwestern Chopped Salad with Buttermilk Ranch Dressing in juliasalbum.com

HOW TO MAKE STEAK BITES | FOOD RECIPES

HOW TO MAKE STEAK BITES | FOOD RECIPES

You guys, today is my blog’s 6th birthday! 😀 How cool, huh. It’s kind of hard to believe I’ve been blogging for 6 years now. I started it with absolutely no expectations. It was truly just going to be a family blog- sharing family photos and news for friends, and then I started posting recipes and the rest is history.

Now I have over 778 recipes and it’s become the career of my dreams. I couldn’t be happier AND I couldn’t do this without you amazing readers stopping by every day, so I want to say THANK YOU from the bottom of my heart. ♥

Now, these steak bites. We need to talk about them because they are a must-make! I have cooked these for dinner twice in a week because we love them sooo much. I bet you already have the marinade ingredients in your pantry right now! They are all simple staples that turn some steak into something really delicious.

Dinner literally takes just minutes to make and tastes so good! I like to serve ours with a green salad and a veggie. It’s a really awesome low-carb dinner that makes my belly happy. 🙂 I hope you give this recipe a try!

HOW TO MAKE STEAK BITES | FOOD RECIPES

HOW TO MAKE STEAK BITES | FOOD RECIPES
HOW TO MAKE STEAK BITES | FOOD RECIPES

INGREDIENTS :

  • 1/2 cup soy sauce
  • 1/3 cup olive oil
  • 1/4 cup Worcestershire sauce
  • 1 teaspoon minced garlic
  • 2 Tablespoons dried basil
  • 1 Tablespoon dried parsley
  • 1 teaspoon black pepper
  • 1-1/2 lbs. flat iron or top sirloin steak, cut in 1-inch pieces

INSTRUCTIONS :

  1. Place all ingredients, except steak, in a large ziplock baggie.
  2. Stir with a spoon to combine.
  3. Drop steak pieces in and seal shut.
  4. Shake gently to coat steak entirely in marinade.
  5. Place bag in refrigerator to marinate for at least 3 hours or up to 24.
  6. Heat a large skillet over medium-high heat.
  7. Heat skillet until it’s very hot.
  8. Remove steak pieces from marinade using a slotted spoon and place in hot skillet.
  9. Discard marinade.
  10. Cook steak according to your desired temperature.
  11. We like medium-well so I cooked ours for about 3 minutes.

You can find complete recipes of this STEAK BITES in life-in-the-lofthouse.com

How To Make Baked Spinach and Eggs | Food Recipes

How To Make Baked Spinach and Eggs | Food Recipes

Have I already mentioned that I love hot cooked breakfast? Perhaps just a million times! I am a creature of habit, that’s why. I grew up in our island of Marinduque having cooked breakfast all the time. Everyday. It was the norm.

We had rice for breakfast everyday – almost always accompanied by eggs and with some meat cooked in a variety of ways (pork tocino, beef tapa or perhaps even some left-over fried chicken) and yes, even fish – whether smoked (Tinapa) or fried (Daing – first comes to mind)! Of course, I should not forget the Ma-ling (Chinese Spam) or the more expensive Spam! I won’t mind having them everyday though I will probably gain a few pounds if I do so. 🙂

But that’s just the way it is, I assume, in most houses in the Philippines. Breakfast is almost like dinner in the sense that people still eat together whenever they can. Kids have to be up early for school and parents need to prepare for work so it makes sense for everyone to eat together.

Well, at least it was like this in our house when we were growing up. There’s only one cook – whether it was my mom or a helper who makes breakfast so it’s impractical to cook each breakfast dish on piecemeal basis. If you want to eat a later breakfast, you may, but it would be a cold one.

How To Make Baked Spinach and Eggs | Food Recipes

How To Make Baked Spinach and Eggs | Food Recipes
How To Make Baked Spinach and Eggs | Food Recipes

INGREDIENTS :

  • 6 cups firmly packed baby spinach or 1 (10 oz or up to 1 lb) bag fresh baby spinach*
  • 4 eggs (can increase to 6 if you are using more spinach)
  • Salt and freshly Ground Pepper, to taste
  • 1 Tbsp crumbled Feta Cheese for 1-2 eggs (about 2-3 Tbps in total)
  • Baking spray or a little oil for greasing

INSTRUCTIONS :

  1. Preheat the oven to 400°F. Lightly spray or grease with a little oil individual ramekins or other small oven safe dishes that can accomodate 1-2 eggs. See photo above. Set aside.
  2. Place the spinach in a deep skillet or a large frying pan.
  3. Add a little water (2-3 Tablespoons).
  4. Using medium heat, cook the spinach just until wilted, roughly 3-4 minutes.
  5. Use either your hand or a spatula to pack in the spinach.
  6. Drain the excess water well especially if you are using frozen spinach.
  7. Distribute the spinach evenly among the prepared ramekins or oven-safe dishes.
  8. Crack 1-2 eggs on top of the spinach. Season lightly with salt and pepper – lightly because Feta cheese is pretty salty on its own.
  9. Sprinkle the crumbled feta cheese on top
  10. Place the baking dishes or ramekins on a cookie sheet and bake for about 15-18 minutes or until the eggs are set/cooked (whites are set and yolks look firm on the edges) to your liking.
  11. I like mine well-done but some like eggs that are a little runny.
  12. Whatever you like as long as the eggs are susbtantially cooked inside, it’s fine.
  13. Serve with some toasted bread or rice on the side and tomato juice! A healthy breakfast that will keep you going for hours! Enjoy!

You can find complete recipes of this Baked Spinach and Eggs in manilaspoon.com

How To Make Spinach and mushroom quinoa | Food Recipes

How To Make Spinach and mushroom quinoa | Food Recipes

Spinach and mushroom quinoa sauteed in garlic and olive oil.

I’ve made this delicious dish over this past weekend and it was so good, I can’t wait to share this simple recipe. Not only is it super tasty, this quinoa dish is healthy, low in carbs and calories, high in fiber, it’s gluten free, vegetarian, and vegan. Super easy to make and so much flavor with so few ingredients!

How To Make Spinach and mushroom quinoa | Food Recipes

How To Make Spinach and mushroom quinoa | Food Recipes
How To Make Spinach and mushroom quinoa | Food Recipes

INGREDIENTS :

  • 1 pound mushrooms (white or cremini), sliced thinly
  • 3 garlic cloves, minced
  • 1 tablespoon unsalted butter (omit butter for vegan version)
  • 1 tablespoon olive oil
  • 5 green onions, chopped
  • 5 to 10 ounces fresh spinach (to taste)
  • 2 cups cooked quinoa
  • 1 tablespoon olive oil (optional)
  • salt

INSTRUCTIONS :

  1. Heat butter and olive oil in a large skillet over medium-high heat.
  2. Add mushrooms and garlic and saute over medium-high heat for about 5 minutes until mushrooms get soft and acquire a nice, golden-brown color.
  3. Add chopped green onions and mix. Season with salt.
  4. Add fresh spinach to the skillet, reduce heat to low, cover the skillet with the lid and let mushrooms and spinach cook for about 1 minute or less, just until spinach begins to wilt.
  5. Add 2 cups of cooked quinoa to the skillet and cook on low heat for another minute until spinach wilts even more and quinoa warms up.
  6. Season with salt, if needed.
  7. Add another tablespoon of olive oil, if desired

You can find complete recipes of this Spinach and mushroom quinoa in juliasalbum.com

HOW TO MAKE NO FRY FRIED ICE CREAM | FOOD RECIPES

HOW TO MAKE NO FRY FRIED ICE CREAM | FOOD RECIPES

If you enjoy fried ice cream but not so crazy about the mess, you will love this No Fry Fried Ice Cream. A super simple and tasty dessert idea that your family will love.

Years ago when the hubby and I first started dating (OMG that was 21 years ago), we would dine at Chi-Chi’s quite often. One of my favorite items to order for dessert was their super tasty fried ice cream. The stuff was like heaven.

Ice cream wrapped in a crispy cinnamon flavored coating was just so unheard of back in those days. A few years ago, I was reminiscing with the hubby and we chatted about making fried ice cream at home. We never got around to it for some reason. I guess we just had forgotten about attempting to make our own. I have noticed quite a few recipes around Pinterest for no frying involved ice cream and decided maybe we could give it a try.

The idea of less mess and not having to freeze ice cream so cold and do so many crazy steps that it would take to make fried ice cream sounded super awesome.

Very few ingredients are needed to make your own No Fry Fried Ice Cream. You will need ice cream (we used vanilla), Corn Flakes cereal, sugar, cinnamon, and butter. These little tasty desserts can be made in just a few minutes time. Perfect!

HOW TO MAKE NO FRY FRIED ICE CREAM | FOOD RECIPES

HOW TO MAKE NO FRY FRIED ICE CREAM | FOOD RECIPES
HOW TO MAKE NO FRY FRIED ICE CREAM | FOOD RECIPES

INGREDIENTS :

  • 5 cup Corn Flakes
  • 1/2 cup Butter
  • 2 tsp Cinnamon
  • 4 tsp Sugar
  • Vanilla Ice Cream

INSTRUCTIONS :

  1. Scoop and form Ice cream into approx 2 1/2″ balls
  2. Place in freezer for 15 minutes.
  3. Pulse corn flakes in food processor to crush.
  4. Melt butter in a medium skillet over medium heat.
  5. Stir in crushed corn flakes and cinnamon and cook, stirring constantly, about 3-5 minutes or until golden brown.
  6. Remove from heat and stir sugar into mmixture.
  7. Pour into a shallow dish and allow to cool.
  8. Place ice cream ball into mixture and roll to evenly coat.
  9. Press corn flake mixture around outer surface if a thicker coating is desired.
  10. Serve topped with chocolate syrum, whipped topping and/or cherries, as desired.

You can find complete recipes of this NO FRY FRIED ICE CREAM in cincyshopper.com