Deep Dish Oatmeal Fudge Bars

Deep Dish Oatmeal Fudge Bars

Deep Dish Oatmeal Fudge Bars , Calling all fudge lovers and oatmeal cookie fanatics…this bar is for you! I love making bars because they are fast and so very easy.  You don’t have to deal with timers and batches, so they work great when you’re in a hurry!

I was looking on Pinterest for a quick and easy bar to take to a party and this was it!  I found this recipe from Megan and Claudy. It was great because I had all the ingredients in the pantry and I bet you do too! These are delectable and the fudge layer melts in your mouth.

The fudge layer, along with the oatmeal cookie, is the perfect combo. Everyone at the party LOVED them and the entire pan was quickly gone! I wouldn’t change a thing, these bars are perfect!

Deep Dish Oatmeal Fudge Bars
Deep Dish Oatmeal Fudge Bars

INGREDIENTS :

  • 1 cup butter
  • 2 eggs
  • 2 cups brown sugar
  • 1/3 cup milk
  • 2 teaspoons vanilla
  • 2 1/2 cups flour
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 3 cups oatmeal

In a saucepan over medium heat, melt together

  • 1 can eagle’s brand sweetened condensed milk
  • 1/3 cup butter
  • 1 tsp. vanilla
  • 2 cups semi-sweet chocolate chips

INSTRUCTIONS :

  1. Mix the butter, eggs and brown sugar.
  2. Add vanilla and milk. Slowly incorporate the rest of the dry ingredients.
  3. Mix well. I prefer using a stand mixer since it’s quite thick.
  4. Spread 3/4 of the cookie mixture on the bottom of a greased 13×9 pan, pour chocolate mixture,
  5. then spread rest of cookie mixture on tops in spoonfuls (won’t cover completely-but will leave cool designs).
  6. The top can tend to get done before it’s completely cooked, so you can put aluminum foil over it for the last five or so if it looks like it’s browning too much.
  7. Bake for 25 minutes at 350 degrees.
  8. Let cool, otherwise it won’t set up and will just run when you cut into it.

You can find complete recipes of this Deep Dish Oatmeal Fudge Bars in livingbeyondmeasure.com

TERIYAKI CHICKEN CASSEROLE

TERIYAKI CHICKEN CASSEROLE

First off, I must say I have to give Carrian from the amazing food blog Oh Sweet Basil top notch credit for this fantastic recipe! If you are looking for an incredible, delicious and healthy meal to feed your family- this is it!
This Teriyaki Chicken Casserole is one you’ll love and even the kiddos too.

I think casseroles get a bad rap, and I can totally see why. Especially when they’re packed with a bunch of processed ingredients and cream-of-whatever soups everyone loves to hate. (I use them but not all the time.) For me though, I adore a good casserole. As a main or side dish. They’re comforting, yummy and usually pretty darn easy to whip up. I love that.

TERIYAKI CHICKEN CASSEROLE
TERIYAKI CHICKEN CASSEROLE

INGREDIENTS :

  • 3/4 cup low-sodium soy sauce
  • 1/2 cup water
  • 1/4 cup brown sugar
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon minced garlic
  • 2 Tablespoons cornstarch + 2 Tablespoons water
  • 2 small boneless skinless chicken breasts
  • 1 (12 oz.) bag stir-fry vegetables (Can be found in the produce section)
  • 3 cups cooked brown or white rice

INSTRUCTIONS :

  1. Preheat oven to 350° F. Spray a 9×13-inch baking pan with non-stick spray.
  2. Combine soy sauce, ½ cup water, brown sugar, ginger and garlic in a small saucepan and cover.
  3. Bring to a boil over medium heat. Remove lid and cook for one minute once boiling.
  4. Meanwhile, stir together the corn starch and 2 tablespoons of water in a separate dish until smooth.
  5. Once sauce is boiling, add mixture to the saucepan and stir to combine.
  6. Cook until the sauce starts to thicken then remove from heat.
  7. Place the chicken breasts in the prepared pan.
  8. Pour one cup of the sauce over top of chicken.
  9. Place chicken in oven and bake 35 minutes or until cooked through.
  10. Remove from oven and shred chicken in the dish using two forks.
  11. *Meanwhile, steam or cook the vegetables according to package directions.
  12. Add the cooked vegetables and rice to the casserole dish with the chicken.
  13. Add most of the remaining sauce, reserving a bit to drizzle over the top when serving.
  14. Gently toss everything together in the casserole dish until combined.
  15. Return to oven and cook 15 minutes. Remove from oven and let stand 5 minutes before serving.
  16. Drizzle each serving with remaining sauce. Enjoy!

You can find complete recipes of this TERIYAKI CHICKEN CASSEROLE in life-in-the-lofthouse.com

Chicken, Asparagus, and Bacon Skillet

Chicken, Asparagus, and Bacon Skillet

cooking non-stop. If you’re looking for a delicious main dish that will take only 30 minutes to make, look no further than this Better Homes and Gardens recipe for Chicken, Asparagus, and Bacon Skillet. This meal has just the right amount of protein (chicken), vegetables and fiber (asparagus and squash), and is very flavorful! It’s gluten free and paleo-friendly, and is great for those who are on Atkins or low-carb diet!

This recipe is made in just 2 easy steps! Cook the chicken with bacon until the chicken is browned evenly on both sides, then add some chicken broth, cover the skillet and let the chicken cook for about 5 more minutes until it’s completely cooked through Next (or, you can do it as the first step, before cooking the chicken and bacon) – cook the asparagus and squash in a small amount of water (2 tablespoons) until crisp-tender.

Combine everything, and voila, your dish is ready!
The recipe calls for 8 skinless, boneless chicken thighs. I used 2 large chicken breasts (about 1.8 pounds total) – I cut each breast in half horizontally, to make them thinner and easier to manage – that’s what you see on the photos above.

The recipe calls for cooking the vegetables in the microwave. I cooked them in the skillet instead. Here is how to do it: Add trimmed asparagus and sliced squash to the large skillet, along with 2 Tbsp. water. Season with salt and pepper. Cook, covered, on medium heat for about 5 minutes or until the vegetables are crisp-tender, and the water evaporates.

This can actually be the very first step in the recipe, and then you can remove the vegetables from the skillet, pat dry the skillet and cook the chicken and the bacon in the same skillet!

Chicken, Asparagus, and Bacon Skillet
Chicken, Asparagus, and Bacon Skillet

INGREDIENTS :

  • 8 skinless, boneless chicken thighs
  • 3 slices bacon, coarsely chopped
  • 1/2 cup chicken broth
  • 1 pound asparagus spears, trimmed
  • 1 small yellow summer squash, halved crosswise and cut in 1/2-inch strips
  • 4 green onions, cut in 2-inch pieces

INSTRUCTIONS :

  1. Sprinkle chicken with salt and pepper. In 12-inch skillet cook chicken and bacon over medium-high heat 12 minutes, turning to brown evenly.
  2. Carefully add broth; cover and cook 3 to 5 minutes more or until chicken is tender and no longer pink (180 degrees F).
  3. Meanwhile, in microwave-safe 2-quart dish combine asparagus, squash, and 2 Tbsp. water.
  4. Sprinkle salt and pepper. Cover with vented plastic wrap.
  5. Cook on 100% power (high) 3 to 5 minutes, until vegetables are crisp-tender, stirring once.
  6. Transfer to plates. Drizzle cooking liquid; top with chicken, bacon, and onions.
  7. Makes 4 servings.

You can find complete recipes of this Chicken, Asparagus, and Bacon Skillet in bhg.com

GLUTEN FREE CHILI LIME MANGO MARINATED CHICKEN BOWLS {HOW TO COOK WITH WINE}

GLUTEN FREE CHILI LIME MANGO MARINATED CHICKEN BOWLS {HOW TO COOK WITH WINE}

Barbeque Season is here! Time to find the perfect marinated chicken recipe you over and over again! Like this Gluten Free Chili-Lime Mango Marinated Chicken Bowl recipe. This Marinated Chicken recipe is super easy to make, healthy, dairy free, and delicious! A great way to learn how to cook with wine and use it in a light marinade.

Well friends, can you believe it? We are flying through April already! I know I say this every time but how is it that it’s we’re halfway through another season? Summer is just around the corner! Have you found your perfect marinated chicken recipe for BBQ season yet?

Oh goodness, I’m not ready for the 100+F heat in Texas. So let’s focus on the now; the tail end of SPRING!, Which means we’re celebrating more holidays like Mother’s Day, Father’s Day and of course graduation for many. Oh let’s not forget the barbecues, brunches, and potlucks picnics! Anything to be outside.

But today I’m also excited to celebrate more than just the time of year, we’re also celebrating my husband’s  birthday week! Shhh… don’t tell him I told you. He’s not a birthday person. Regardless, we’re going to celebrate with his favorite type of meal. A BAJA fresh “bowl” type of meal! –> Chili-lime mango marinated chicken. We will definitely bust out the wine for that (and forget our age while we are at it).

You know me, there’s always room for wine; whether you pair with a lovely dinner, serve it at your next party/celebration, or cook with it to really bring out the flavors in your home cooked meals! That being said, I thought it be fun to show you a very easy and delicious ways to use wine and a recipe. Trust me, you all will

Today I’m partnering with Entwine wines to bring you easy recipe you can make the spring summer. Little about entwine  and how this brand all began! Hint –> food is involved! entwine began when America’s oldest wineries and the most trusted name in food: Wente Vineyards and Food Network joined forces.

“Using a shared passion for food and wine as our guide, we’ve created wines that are delicious on their own, yet also work with the flavors of food to make any meal more enjoyable. In developing these signature wines, Food Network’s culinary team worked hand-in-hand with Fifth Generation Winemaker Karl Wente during the blending process to ensure that each wine had its own distinct personality and flavor”.

Oh and y’all, that he did! This wine is full of personality and flavor! Each grape and blend is so unique. The wine I’m using in this chili lime mango marinated chicken recipe is entwine Pinot Grigio. It’s a crisp white wine full of unique fruity layers. Layers like lime and honey. Sounds refreshing, right? Trust me it is!

GLUTEN FREE CHILI LIME MANGO MARINATED CHICKEN BOWLS {HOW TO COOK WITH WINE}
GLUTEN FREE CHILI LIME MANGO MARINATED CHICKEN BOWLS {HOW TO COOK WITH WINE}

INGREDIENTS :

  • 2 lbs skinless chicken breast
  • 1 mango (peeled) and extra for bowls if desired.
  • 2 tbsp chili sauce or sriracha
  • 1 tbsp lime juice
  • 1/4 cup honey or agave nectar
  • 1/4 tsp sea salt
  • 1/4 tsp black pepper
  • 1/2 tsp to 1tsp minced garlic
  • 1/4 cup chopped red onion or shallot (and some for garnish bowl after)
  • 1/4 cup white wine (Pinot grigio)
  • 1/4 cup olive oil
  • 1/4 cup orange or pineapple juice
  • Toppings to garnish – Chili pepper, cilantro, crushed black pepper/sea salt
  • EXTRAS FOR THE BOWL
  • 1 cup jasmine rice or cauliflower rice, mango, red onion slices, and any extra sauce!

INSTRUCTIONS :

  1. Peel and cube your mango. Cut more or keep extra for your bowl if desired.
  2. Blend everything together in a blender except your toppings/garnish (the chili pepper flakes and cilantro).
  3. It should be a nice orange or tropical color.
  4. Wash your chicken and cut off any extra skin. Place in dish or ziplock bag.
  5. Pour marinade over chicken and let it marinade in fridge for at little as 2 hrs or up to 24 hrs.
  6. Remove marinated chicken from fridge.
  7. Preheat oven to 425F or Grill at medium high.
  8. Place chicken in baking dish and add extra marinade on top.
  9. Bake for 20 -30 minutes then broil the last minute to make it a little crispy.
  10. If grilling, place in foil and add marinade on top.
  11. Grill for about 20 minutes or until chicken is no longer pink.
  12. Remove and serve sliced. In serving in the bowl,
  13. just add 1/2 cup to 1 cup white rice, red onion slices, and cubed mango.
  14. If paleo you can use cauliflower rice.

You can find complete recipes of this GLUTEN FREE CHILI LIME MANGO MARINATED CHICKEN BOWLS {HOW TO COOK WITH WINE} in cottercrunch.com

SPICY GRILLED SHRIMP TACOS WITH ALL THE FIXINS!

SPICY GRILLED SHRIMP TACOS WITH ALL THE FIXINS!

Summer calls for grills, shrimp and tacos galore! Make it Mexican night with these Spicy Grilled Shrimp Tacos with all the fixins for your next summer bbq or party! No one will believe you that they’re healthy too! Guys, I’m exhausted right now. There’s also a very real possibility that I’m buzzed too. I’m not going to pretend that this isn’t the first time I’ve blogged under the influence. Hint – It’s another drunken shrimp post.

As I’m sure you all experience daily, life has a habit of getting busy. So busy that fancy meals like these Spicy Grilled Shrimp Tacos are a rare occurrence. The truth is that my life is kind of a sh*t show 90% of the time. If you follow me on Snapchat (search for TheHealthyMaven) then you are aware of how all over the place I truly am.

For as much as I love my job and most aspects of my life, running 3 businesses doesn’t afford me a whole lot of time. I’m usually running between meetings, trying to figure out how the hell to use Final Cut Pro (#youtuberproblems), standing on unsteady tables taking pictures, or snapchatting you shameless pictures of me in face masks.

I don’t eat like a queen everyday nor do I cook everything that I eat. ruth-be-told, I survive exclusively off of two types of food, eggs and avocados. I always always have both of these on hand. I also weirdly have a lot of cauliflower hanging around…not sure about that one.

Ironically, both of these two ingredients are responsible for my current state of mind. The avocados for the sleepiness, because you guys FREAKED OUT over this picture on Instagram and suddenly I found myself flipping my content calendar upside down to share them with you and eggs for the solid buzz I’ve got going on right now (I was at an event celebrating eggs today <–what is my life?).

Between my content calendar and newfound day drinking hobby, I don’t have a whole lot of time to indulge in recipes like these.

SPICY GRILLED SHRIMP TACOS WITH ALL THE FIXINS!
SPICY GRILLED SHRIMP TACOS WITH ALL THE FIXINS!

INGREDIENTS :

For the Spicy Grilled Shrimp:

  • 1 lb raw, organic shrimp
  • 1 tsp olive oil
  • juice, 1 lime
  • 1 garlic clove, minced
  • 1 tsp chili powder
  • 1/4 tsp paprika
  • 1/4 tsp cumin
  • 1/8 tsp cayenne pepper (adjust depending on spice tolerance)
  • 1/2 tsp dried oregano
  • salt and pepper, to taste

For the Simple Slaw:

  • 2 cups of coleslaw
  • 1/2 medium red onion (about 1/2 cup), thinly sliced
  • 1 tsp olive oil
  • 1 tsp honey
  • juice, 1 lime
  • salt and pepper, to taste

For the Guacamole:

  • 1 avocado (from mexico!)
  • 1/2 medium red onion, finely chopped
  • 1 garlic clove, minced
  • 1/2 jalapeno, seeded and chopped
  • 1 lime, zest and juice
  • 1/4 tsp cumin
  • salt and pepper, to taste

For the Pico de Gallo:

  • Get the full recipe here
  • 10 organic corn tortillas (I love these ones!)

INSTRUCTIONS :

For the Spicy Grilled Shrimp

  1. Place shrimp in a bowl and top with all ingredients.
  2. Let marinate for at least 1 hour (longer is even better!).
  3. Once marinated, heat up grill or grill pan to high heat.
  4. If using a grill pan, spray with olive oil. If using a bbq grill, place a piece of tinfoil down and spray that with olive oil.
  5. Add shrimp and cook for 2 minutes on each side.
  6. Remove tails before serving.

For the Simple Slaw

  1. Place coleslaw in a medium bowl and add onion.
  2. Top with olive oil, honey, lime juice and salt and pepper.
  3. Let marinate for at least one hour.

For the Guacamole

  1. Mash up the avocado in a medium bowl.
  2. Add in chopped onion, garlic and jalapeno.
  3. Top with lime juice and zest, cumin and salt and pepper.

Assembling the Tacos

  1. Heat up each tortilla in the microwave for 15-20 seconds (or in the oven or stove top).
  2. Top with 3-4 pieces of shrimp, a scoop of pico de gallo, a scoop of guacamole and top with a small handful of simple slaw.
  3. Feel free to add hot sauce for an additional kick.
  4. Dig in!

You can find complete recipes of this SPICY GRILLED SHRIMP TACOS WITH ALL THE FIXINS! in thehealthymaven.com

EASY HEALTHY BAKED LEMON CHICKEN

EASY HEALTHY BAKED LEMON CHICKEN

Easy healthy baked lemon chicken that is loaded with yummy flavor and you can make in a hurry with just a few simple ingredients.

Hellooooooo! Did you survive the weekend? I spent mine in Portland – my first time in Oregon and I l.o.v.e.d. it. I only wish I’d had more time to explore the city but the good news is that this was just a preview and we are planning a family trip to the Oregon Coast this summer which is a good thing because I NEED more marionberry ice cream.

I couldn’t tell you why but the entire time I was out of town I was craving lemon chicken. I keep a running list of recipe ideas in my phone and when we were on the train going from the airport to our hotel I added lemon chicken to my menu for this week and its been in the back of my mind ever since.

EASY HEALTHY BAKED LEMON CHICKEN
EASY HEALTHY BAKED LEMON CHICKEN

INGREDIENTS ;

  • 4 boneless skinless chicken breasts
  • 3 tablespoons butter
  • ⅓ cup chicken broth
  • 4 tablespoons fresh lemon juice
  • 1 tablespoon honey
  • 2 teaspoons minced garlic
  • 1 teaspoon Italian seasoning
  • salt and pepper to taste (I used 1 teaspoon salt and ¼ teaspoon pepper)
  • optional: fresh rosemary and lemon slices for garnish

INSTRUCTIONS ;

  1. Preheat oven to 400 degrees and grease a baking sheet or large casserole dish.
  2. Melt butter in a large skillet over medium-high heat.
  3. Add chicken and cook chicken 2-3 minutes on each side just until browned.
  4. Transfer chicken to prepared baking sheet.
  5. In a small bowl whisk together chicken broth, lemon juice, honey, garlic, Italian seasoning, and salt and pepper.
  6. Pour sauce over chicken.
  7. Bake 20-30 minutes (closer to 20 for smaller chicken breasts, closer to 30 for larger) until chicken is cooked through.
  8. Every 5-10 minutes spoon the sauce from the pan over the chicken.
  9. Garnish with fresh rosemary and lemon slices if desired and serve.

You can find complete recipes of this EASY HEALTHY BAKED LEMON CHICKEN in lecremedelacrumb.com

Avocado Toast with Eggs, Spinach, and Tomatoes

Avocado Toast with Eggs, Spinach, and Tomatoes

Avocado Toast with Eggs, Spinach, and Tomatoes-this simple and healthy toast is great for breakfast, lunch, or dinner!

I love trying new foods, flavors, and recipes, but I also love and appreciate the basics. You know, the foods you crave on a regular basis and the recipes you make over and over again. The classics, the staples, the every day good food. The food that feels like home.

A few of my standards include: oatmeal, peanut butter, banana, and honey sandwiches, cottage cheese with fruit, pasta, cereal, and Avocado Toast with Eggs, Spinach, and Tomatoes. These are my go-to’s! I never get tired of these foods and could eat them every single day…and most days I do! Sure, we love to cook and create new recipes, but you can’t beat the basics. What are your basics?

Today, I am sharing the recipe for my standard Avocado Toast with Eggs, Spinach, and Tomatoes. I eat this toast almost every single day of the week. No joke. It is the meal I turn to when I am in a hurry. It is the meal I turn to when I am lazy and tired. It is the meal I turn to when my boys are eating meat for dinner. It is the meal I turn to when I am craving simple, good food! It never gets old, it only gets better. I know I can always count on this toast to satisfy me. It never lets me down.

I top the toast with mashed avocado, sautéed spinach, scrambled egg whites, and tomato slices. I personally prefer scrambled egg whites over regular scrambled eggs, but either will work. And my tomatoes look pretty darn awesome for the winter months, huh? That is because I used Private Selection’s Campari Tomatoes on the vine. They are hydroponically grown and are perfectly ripe every time. I can always count on Smith’s for good tomatoes!

My toast is simple, but perfect. It is good morning, noon, or night…breakfast, lunch, or dinner. You can’t go wrong! Get back to the basics and make my Avocado Toast with Eggs, Spinach, and Tomatoes. It never disappoints.

Avocado Toast with Eggs, Spinach, and Tomatoes
Avocado Toast with Eggs, Spinach, and Tomatoes

INGREDIENTS:

  • 1/2 teaspoon minced shallot
  • 1 cup packed spinach leaves
  • 2 large egg whites or 1 large egg, lightly beaten
  • Salt and black pepper, to taste
  • 1 slice Private Selection Multigrain bread, toasted
  • 1/2 avocado, pit and skin removed
  • 2 Private Selection Campari tomatoes, sliced

INSTRUCTIONS :

  1. Spray a small skillet with non-stick cooking spray.
  2. Add the shallot and spinach and cook over medium heat until spinach is wilted.
  3. Place in a small bowl and set aside.
  4. Spray the pan again. Pour beaten egg whites or egg into the pan and season with salt and black pepper, to taste.
  5. Cook over medium heat until soft-scrambled, about 2 minutes.
  6. Mash the avocado with a fork and spread evenly on piece of toast.
  7. Top the avocado toast with spinach, scrambled eggs, and tomato slices.
  8. Season with salt and pepper, to taste. Serve immediately.

You can find complete recipes of this Avocado Toast with Eggs, Spinach, and Tomatoes in twopeasandtheirpod.com

SLOW COOKER SKINNY LOADED POTATO SOUP

SLOW COOKER SKINNY LOADED POTATO SOUP

Slow Cooker (Skinny) Loaded Potato Soup is perfect for Saint Patrick’s Day, but also any time you’re wanting healthier comfort food!

My Mom makes the best soup.  Try her Creamy Chicken Soup and you’ll know I’m right! That soup is amazing, and my all-time favorite…the only problem? It isn’t healthy.  I’m all for comfort food and I think good food should be splurged on, but when you’re able to eat a bit healthier, that’s never a bad thing.

She came up with this Slow Cooker SKINNY Loaded Potato Soup…and I’m hooked.  I’ll splurge on the chicken soup once a month and eat this every other day of the month.  It’s so good! Making small changes in the healthy direction doesn’t mean you have to sacrifice flavor. The men in our family all ate this up and couldn’t even tell it was skinny.

We thought this was a cute recipe for Saint Patrick’s Day without being toooo themed. Sometimes the holiday themed recipes get to be a bit too much for me. So I’ll resume those tomorrow. 🙂

SLOW COOKER SKINNY LOADED POTATO SOUP
SLOW COOKER SKINNY LOADED POTATO SOUP

INGREDIENTS :

  • 6 large Yukon Gold potatoes, peeled and cut into 1/2 inch cubes
  • 40 ounces low-fat chicken broth
  • 1-teaspoon salt
  • 1-teaspoon black pepper
  • 1/8 teaspoon red pepper flakes
  • 6 carrots, peeled and thinly sliced
  • 1/2 sweet yellow onion, diced
  • 2 cloves garlic, peeled and minced
  • 2-3 tablespoons olive oil
  • 1-teaspoon Parisien Bonnes Herb or a blend of chives, French tarragon, basil & dill
  • 11/2 cups fat-free half-and-half
  • 11/2 cups low-fat cheese, cheddar or Gruyere work well
  • 2 tablespoons fresh chives, chopped

For Garnish:

  • low-fat sour cream
  • 1-pound turkey bacon, cooked and crumbled
  • green onions, thinly sliced
  • chives, chopped

INSTRUCTIONS :

  1. Spray the inside of slow cooker with cooking spray and set the temperature to HIGH.
  2. Pour diced potatoes, chicken stock, salt, pepper and red pepper into the slow cooker.
  3. Saute sliced carrots in 2-3 tablespoons olive oil 3 minutes.
  4. Add diced onion to the carrots and cook on medium-high until onion is translucent.
  5. Add minced garlic and saute 30 seconds more.
  6. Add sauted carrots, onion and garlic to the potato broth mixture.
  7. Cook on HIGH for 2-3 hours or until potatoes have softened.
  8. Using a potato masher, mash part of the cooked vegetables while they are still in the slow cooker.
  9. Only mash down on the vegetables 3-4 times.
  10. Add herbs, half-and-half, cheese and chives. Mix well.

You can find complete recipes of this SLOW COOKER SKINNY LOADED POTATO SOUP in thecookierookie.com

Skinny Cheeseburger Stuffed Peppers

Skinny Cheeseburger Stuffed Peppers

I could hardly wait to share these stuffed peppers. They are absolutely delicious! The filling tastes just like a cheeseburger.

I’ve made them healthier by using extra lean ground beef, brown rice and lite cheese. Such a satisfying dinner, you’ll be stuffed! Each serving has 349 calories, 12 grams of fat and 8 Weight Watchers SmartPoints.

Skinny Cheeseburger Stuffed Peppers
Skinny Cheeseburger Stuffed Peppers

INGREDIENTS :

  • 1 cup cooked brown rice
  • 1 pound extra lean ground beef (96%), see shopping tip
  • 1 cup onions, diced
  • Salt and pepper, to taste
  • 2 tablespoons Worcestershire sauce (for gluten-free use Lea & Perrins
  • 2 tablespoons ketchup
  • 1 tablespoon mustard (I used a spicy brown mustard)
  • 1 tablespoon pickle relish
  • ⅓ cup tomato sauce, can or jarred
  • 3 tablespoons water
  • 1 cup lite cheddar cheese, mozzarella or blend, shredded (I used Trader’s lite Mexican blend)
  • 4 large red bell peppers, yellow or orange (each about 3½ inches high and 3½ inches wide)

INSTRUCTIONS :

  1. Cook rice and set aside. Cut off the top of 4 bell peppers about 1-inch down from top.
  2. Clean out seeds and membranes. Throw away the tops.
  3. Preheat oven to 400 degrees.
  4. In a large nonstick pan, brown ground beef and onions.
  5. Season beef with a little salt and pepper.
  6. Be sure to break up ground beef into small pieces as it cooks.
  7. Stir in Worcestershire sauce, ketchup, mustard, pickle relish, tomato sauce and 3 tablespoons water.
  8. Mix well. Stir in ¾ cup shredded cheese and cooked rice.
  9. Mix well and continue to cook until heated through.
  10. Add 1-2 more tablespoons of water, if getting a little dry. Remove from heat.
  11. Stuff each bell pepper with ground beef mixture, top each stuffed pepper with 1 tablespoon shredded cheese.
  12. Place each in a 9-inch baking dish.
  13. Pour 1 cup water in bottom of baking dish.
  14. Cover dish with foil and bake for 40-45 minutes.
  15. If peppers are not soft enough, cook about 5 minutes more.

You can find complete recipes of this Skinny Cheeseburger Stuffed Peppers in skinnykitchen.com

CHICKEN AND POTATOES WITH GARLIC PARMESAN CREAM SAUCE

CHICKEN AND POTATOES WITH GARLIC PARMESAN CREAM SAUCE

Crisp-tender chicken baked to absolute perfection with potatoes and spinach. A complete meal in one!
Au revoir, Paris! It’s been an amazing week, but it’s time to get home so that I can burn off all these croissants, macarons, baguettes, hot chocolate, and falafels. Not to mention that massive Nutella-banana street crepe I had in the middle of the night.

But before I head to the airport for a 12-hour flight back home, I really need to share this with you: my newest chicken recipe yet with a garlic Parmesan cream sauce that will blow. your. mind.

You also have your potatoes and spinach baked right in for a complete meal in one. See, aren’t you happy that I’m coming back? This just means I’m making more chicken recipes the minute I hit LA. You’re welcome, guys.

CHICKEN AND POTATOES WITH GARLIC PARMESAN CREAM SAUCE
CHICKEN AND POTATOES WITH GARLIC PARMESAN CREAM SAUCE

INGREDIENTS:

  • 6 bone-in, skin-on chicken thighs
  • 1 tablespoon Italian seasoning
  • Kosher salt and freshly ground black pepper, to taste
  • 3 tablespoons unsalted butter, divided
  • 3 cups baby spinach, roughly chopped
  • 16 ounces baby Dutch potatoes, halved*
  • 2 tablespoons chopped fresh parsley leaves

FOR THE GARLIC PARMESAN CREAM SAUCE

  • 1/4 cup unsalted butter
  • 4 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 1 cup chicken broth, or more, as needed
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried basil
  • 1/2 cup half and half*
  • 1/2 cup freshly grated Parmesan
  • Kosher salt and freshly ground black pepper, to taste

INSTRUCTIONS :

  1. Preheat oven to 400 degrees F.
  2. Lightly oil a 9×13 baking dish or coat with nonstick spray.
  3. Season chicken with Italian seasoning, salt and pepper, to taste.
  4. Melt 2 tablespoons butter in a large skillet over medium high heat.
  5. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; set aside.
  6. Melt remaining 1 tablespoon butter in the skillet. Stir in spinach and cook, stirring occasionally, until it begins to wilt, about 2 minutes; set aside.
  7. To make the garlic parmesan cream sauce, melt butter in the skillet over medium heat.
  8. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes.
  9. Whisk in flour until lightly browned, about 1 minute.
  10. Gradually whisk in chicken broth, thyme and basil.
  11. Cook, whisking constantly, until incorporated, about 1-2 minutes.
  12. Stir in half and half and Parmesan until slightly thickened, about 1-2 minutes.
  13. If the mixture is too thick, add more milk as needed; season with salt and pepper, to taste.

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