Does your family have different food allergies or sensitivities? Mine does, and it makes meal planning a bit difficult for me. My husband is allergic to gluten, and I have a kid who is allergic to dairy and another one that’s allergic to eggs. Honestly, it is quite hard to grocery shop and prepare meals because I have to be careful and make sure to consider the ingredients that I’m going to put in each recipe so that it will be safe for everyone to eat. Preparing individual meals for each is not an option because I don’t have the time and that will certainly be too expensive for our budget. So to make life easier, I made a list of Gluten Free Dairy Free Egg Free Recipes that I know my family will enjoy and that are easy for me to prepare especially during busy days.
Having food allergies is hard, especially if you often eat out. That’s why we created some free printable allergy alert cards. This is to help you deal with your allergies safely. When you’re in a restaurant, give it to the wait staff or the chef. Make sure to fill-out and print several copies. Have these in your purse at all times. It’s also good to bring these when you travel to other countries, just write down the translation of each.
Chase away the winter chills with this zesty & warming ginger carrot soup. The coriander, ginger and lime all blend together to make an exotic treat for the tastebuds!
Ingredients
5 tsp. coriander seeds
1/4 cup olive oil
2 large onions, sliced
4 cloves garlic, minced
4 TBS minced fresh ginger
2 pounds sliced carrots
3 1/2 quarts of vegetable or chicken stock
1 tsp. fresh lemon or lime juice
1 tsp. sea salt
1/2 tsp. freshly ground black pepper
1 cup plain yogurt and some fresh coriander for garnish
Directions
In a dry skillet over medium-high heat, toast the coriander seeds until golden, about 3 minutes.
Shake the seeds constantly until fragrant. Cool and process in a blender or mortar and pestle, into a fine powder. Reserve.
In a soup pot warm the oil and add the onions. Cook for 3 minutes, stirring occasionally or until the onions are translucent.
Add the garlic, ginger, carrots, stock, sea salt, pepper, and ground coriander.
Bring to a boil. Reduce heat; cover and simmer until the carrots are tender.
Remove from heat and stir in the lemon or lime juice.
Process the soup in a food processor until smooth.
Just before serving, garnish each bowl with a dollop of yogurt and a sprig of freshcoriander.
I can't believe it has taken me so long to post this delicious recipe. I actually cooked this way back in the Spring, but then the weather started getting hot and I didn't think it was the time of year that people would enjoy cooking and eating this kind of food.
It's a great casserole to make when you have leftover ham and potatoes. I usually cook extra potatoes if I am boiling them, just so that I can make dishes like this. You can never have too many leftover cooked potatoes. They always get used up.
When I have baked a ham, I always chop up the extras and bang them in the freezer, just to have on hand when we are wanting something a bit heartier, but that won't break the bank! It also comes in very handy and gets used up.
I have also been known to buy a slab of ham just to make this, but you could probably use sliced ham or tinned ham if you really wanted to, with no problem at all.
I expect you could even use frankfurters/hotdogs, or sliced smoked sausage, or even bacon. The only criteria is that it be smoky.
Cooked potatoes are layered with a mixture of sauteed onions, sauerkraut and ham in a butered shallow casserole dish.
I love dishes like this that you sort of putter together. That could be a hard thing to describe, puttering something together, but if you are a cook of any age or length of time I am sure you will know what I mean by it.
Puttering is a kind of a mindless activity which requires no thought really. Just simple actions done with care and deliberation simply and by hand.
I love sauekraut myself. Its always been a favourite of mine. I suppose that is why this is called German Casserole, because of the use of sauekraut. My sister makes her own kraut from scratch. I have not been brave enough yet.
Of course if you are not a big fan of sauerkraut you could use thinly sliced cabbage that you can saute in butter along with the onions and ham. Its really, REALLY good done that way also!
There is a nice layer of cheese on top. I think toppings like cheese and breadcrumbs are some of the things which make most casseroles automatically taste better! I do so love a good casserole!
Not only is this very easy to make, but incredibly tasty as well. It might not be that attractive to look at, but it is a beautiful blend of flavours, colours and textures.
You could also use sliced smoked sausage or hotdogs in this if you wanted to. Its all good. I hope you will try it. It would make a great dish for October Fest! Guten Appetit!
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: theenglishkitchen@mail.com
This recipe for Garlic Roasted Potatoes is a true family favorite! They are deliciously crispy on the outside and perfectly soft and tender on the inside. When I’m looking for an easy potato side dish, especially for a crowd, this is my go-to recipe.
Potatoes are such party pleasers! Roast them in the oven for a crispy-on-the-outside, tender-on-the-inside texture and your dinner party guests will be beyond pleased! This Garlic Roasted Potatoes recipe is my go-to side dishes when I’m having a dinner party at my house. It will soon become your favorite easy potato side dish!
To make these potatoes, you can use any potatoes of choice, but I love using red skin potatoes and keeping the skin on them. Wash the potatoes well, dry them and then cut them into quarters and place them right in your baking dish.
Then just toss them with olive oil, lots of minced garlic, grated Parmesan cheese and dried thyme (or Italian seasoning works really well) and they’ll be ready for the oven.
Give a a good stir halfway through the roasting point to make sure all the sides get that crisp factor. Then you can pair this easy side dish with anything you’d like, or just dip them in some ketchup and call it dinner if you want!
Tips for making garlic roasted potatoes
Opt for best roasting potatoes like Yukon gold or red skin potatoes. That’s because their skin is thin, they’re not waxy and they’re not too starchy.
Heat the pan before placing the potatoes on it. To make it easy, just place the pan in the oven while the oven is preheating. This way the potatoes hit a sizzling pan, which helps get a crispy texture.
Leave space between the potatoes. Don’t over-crowd the pan, but instead try to keep them in a single layer to allow these garlic roasted potatoes to roast evenly and perfectly.
Don’t flip until the potatoes are golden brown on one side. This helps to make sure they’re golden all around without flipping them too often and risking them getting poked and damaged in the flipping process.
Frequently asked questions
Can you make garlic roasted potatoes ahead of time?
You can totally prep these garlic roasted potatoes in advance and have them ready to be roasted 30 minutes before dinner time, just so you can tempg everyone with that savory garlicky cheesy smell oozing from the piping hot oven!
How do you keep roasted potatoes from being soggy?
It’s best to serve these roast potatoes straight away, but if you do need to keep them warm, do not cover them, this can cause them to lose their crunch. If you need to reheat them before serving, re-roast them in a hot oven for 10 minutes until crisp.
What are the best potatoes to roast?
My go-to potatoes for this recipe are red skin potatoes. Roasted red skin potatoes have such a beautiful presentation and they get nice and crisp on the outside. Yukon golds are also an excellent choice and will actually give an even more crisp texture.
For more potato recipes:
If you’ve tried this healthy-ish feel good Garlic Roasted Potatoes recipe or any other recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!
This Garlic Roasted Potatoes recipe was originally published on April 15, 2017. I’m re-publishing it with step-by-step photos, and a video showing how to make the recipe. Here’s the original photo!
These buttery garlic potatoes are tossed with Parmesan goodness and roasted to crisp-tender perfection!
My name is Chung-Ah and I am a carboholic.
Yes, anything that has an excess amount of carbs – I’m in. I’ll skip over the prime rib. The fried chicken. Just pass me these potatoes and let’s call it a day.
I kid you not. You’ll forget all about that juicy steak when you take a bite of these potatoes. These crisp tender potatoes smothered in melted butter, Parmesan cheese and well seasoned with fragrant herbs.
And maybe a little bit of extra Parmesan cheese right on top.
When we made this recipe for the video, we totally forgot to add Parmesan to the mixture. But the meatballs were still insanely delicious! Garlicky, tender, and NOT boring. We prefer adding the cheese, but just know they're also good without it. ��
Preheat oven to 350°. In a large bowl, stir ground turkey, bread crumbs, Parmesan (if using), onion, egg, garlic, parsley, chives, and milk until combined. Season with salt and pepper. Form meat mixture into 1½" balls.
In a large skillet over medium heat, melt butter with olive oil. Add meatballs and sear on all sides until golden, about 4 minutes. Add chicken broth and cover skillet; let simmer until meatballs are cooked through, about 6 minutes more.
Garnish with parsley and more Parmesan before serving over roasted spaghetti squash.
This content is imported from {embed-name}. You may be able to find the same content in another format, or you may be able to find more information, at their web site.
This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. You may be able to find more information about this and similar content at piano.io
This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities...
I came across an article about a type of chicken I never heard of before, and fell in silly love. They are called The Frizzle Poland and/or Polish Frizzle...and man do they have some funkalicious hair! They are a breed of chicken that was developed between 1989-1991, so a fairly new breed. Their feathers curl back towards the bird's head instead of lying naturally pointed downwards. So they are my odd little animal obsession for the moment...I mean with hair like that...c'mon.. And of course the wild hair theme made Tina Turner come to mind...haha oh yeah and of course metal hair!
Here is the article that tuned me into the wonderful "Polish Frizzle"
Frozen mint + yogurt dog treats are your go-to breath freshener when your pup gets into something really gross! Pop out a few of these mint treats from the freezer and you’ll feel refreshed just seeing your pup licking away at them. I’m not one to really care about germs but I do get wary after seeing what my dog’s face gets into sometimes.
The grossest thing I’ve ever had to pull out of Luna’s mouth was a soggy used napkin. It’s just scary when you don’t know what the heck you’re touching! I’ve also had to pry her teeth off of chicken bones, used dental floss, and remnants of dead animals. Oh and I’ll never forget when she came running up to me and it looked like her face was full of cotton candy. Nope! It was a huge fluff ball from a husky that just got groomed.
What is the most disgusting thing you’ve found your dog eating? Share and comment below!
.
Frozen Mint + Yogurt Dog Treats
Ingredients
1 c greek yogurt
1/4 c honey
1 c mint leaves
Preparation: 5 min Cooking: none! Makes: 24 cubes
Instructions
Get the blender out!
Pour in the yogurt and honey.
Take off the stems, if any, from the mint and add to the blender.
Put the lid on and blend away.
Pour mixture into ice cube tray or a fun mold like these dog bones.
Place in your freezer.
Did You Know?
Greek yogurt is the best option for yogurt you can give your dog as long as they’re not lactose intolerant. It contains a higher level of probiotics and helps fight yeast infections for ear and skin infections. Stick with unflavored as the flavored ones will have more sugar. Sweeten naturally with fresh fruits!
Mint as a small dose can soothe your dog’s tummy aches. It can also help freshen breath while providing rich quantities of Vitamin A + C, good for bones, skin, and vision.
Honey is best known for aiding dogs with allergy symptoms. Just like humans, it can help soothe a sore throat if your dog has kennel cough and also soothe an irritated stomach. However, due to it’s naturally high sugar content, feed in small doses.
Tips & Tricks
* Keep treats in the freezer or they’ll melt.
* Even if you don’t have a blender, you can still make these yummy treats by hand. Chop and mix away!
Tony Nutt has just tendered his resignation, leaving new Premier Denis Napthine having to find a new chief of staff.Before standing down as leader, Mr Baillieu spectacularly referred Mr Nutt and Victorian Liberal director Damien Mantach to Victoria’s new crime-fighting body after it was revealed the Liberals covertly paid former adviser Tristan Weston $22,500.
Denis Napthine is trying to give himself a clean start.
If I were Tim Mathieson, I wouldn’t buy tomorrow’s Australian. Wouldn’t go see sport, either.
Simon Crean was the leader Labor should have picked last year so it could show it could govern calmly. Now the only option left is the sugar hit of Kevin Rudd.
But no, says Stephen Conroy, who has reportedly tried and failed to get Bill Shorten to stand:
It seems Geoff Shaw did in effect sack the Premier, not the Liberal Government, which can carry on:
Frankston MP Geoff Shaw stunned his colleagues when he moved to the cross-benches, citing Mr Baillieu’s leadership as a reason. But after Mr Baillieu quit as premier, Mr Shaw was quick to praise new Premier Denis Napthine. “I think the new Premier will be perfect for Victoria,” Mr Shaw said..
UPDATE
There are two areas in which Baillieu did make a mark. His insistence that the Victorian government stand up to the costly and bullying behaviour of the construction unions is a real achievement. There is now a new code of conduct governing the awarding of government construction work and a new regulatory authority. The second area of which Baillieu can feel rightly proud is his resolve to stand up to Canberra on important matters of regulation, funding and control. He refused to introduce the inferior federal Work Health and Safety Act, knowing that Victoria’s occupational health and safety laws better serve the state. He fought, in partnership with his redoubtable Health Minister David Davis, the health funding cuts imposed by Canberra mid-year. He has refused simply to sign up to the Gillard government’s grand plans for national funding of education and the national disability insurance scheme, knowing full well that Victoria’s budgetary position is not well placed to meet significantly higher financial commitments.
UPDATE
Baillieu had a long list of problems to be fixed. Yet his only achievement – getting rid of the police chief – is looking more and more like an accident. His anti-corruption commission is toothless. Public transport is still poor. The Myki card rollout was a disaster. It also turned out that Victorians had been overpaying for water and Baillieu couldn’t work out that people might want their money back. Political appointments under the Brumby government have been maintained, and some of those individuals have been promoted. Baillieu fixed none of the problems he was elected to fix. He failed to stamp his authority on the public service and was unable to articulate why his government should remain in office. On present polling, the ALP will return to government at the next election.
But back to that farewell speech, when those things dearest to Baillieu were given heartfelt voice. So what were the high points of his time in office, the things he valued most? Two items topped his list: the belief that multiculturalism is Victoria’s “greatest strength” and his abiding love for our local “arts community.” Apart from testifying to the pernicious influence of his party’s multi-cultists on the ex-Premier’s thinking, the former also explains why that affront to free speech, the state’s anti-villification statutes, survived party room efforts to scuttle them; likewise that lawyers’ picnic, the Human Rights Charter.
He says the Gillard Government’s proposed Human Rights and Anti-Discrimination Bill isn’t just an appalling attack on free speech but massive and oppressive duplication:
The proposed law contained 18 different grounds on which someone could complain of discrimination and sue in court if mediation failed. In addition, the Fair Work Act 2008 provides that an employer must not take adverse action against an employee or prospective employee “because of the person’s race, colour, sex, sexual preference, age, physical or mental disability, marital status, family or carer’s responsibilities, pregnancy, religion, political opinion, national extraction or social origin”. The states and territories have comprehensive anti-discrimination laws as well. Tasmania has 20 different grounds on which you can sue for discrimination.No one in government seems to have asked whether we actually need all these laws and why the federal parliament and the states have to compete in demonstrating who is more committed to “equality”.
Read it all. Parkinson is surely right about the bill’s astonishingly impertinent attempt to control the free speech of most of us:
Hitherto, federal anti-discrimination laws mainly prohibited discrimination by persons possessing responsibility, authority or power in areas such as employment and education. The draft bill ...did not just apply to the normal domains of paid employment, education and the provision of goods and services but to membership of and the activities of clubs and associations. That even included informal groups gathering for social and literary purposes… The bill also applied to “participation in sporting activities (including umpiring, coaching and administration)” and to voluntary and unpaid work. Neighbours who help one another are volunteers. Stay-at-home mothers do unpaid work.
The sheer arrogance of Labor wanting to give officials such power over what we say and do. It is utterly disgraceful.
Under the heading “politics” in his January 23 blog on the ABC technology website, Ross makes no bones about his objective: “With it being election year, there is a great deal to be done in informing the public about the current NBN policy and the consequences of ditching it in favour of a Coalition alternative.”There we have it, an ABC employee sees absolutely nothing wrong in using the ABC website to sell government policy at the expense of the Coalition objectivity. And factual accuracy can go begging given Ross’s mission.
AN ABC journalist has been disciplined by the broadcaster’s management over concerns that his online posts about the National Broadband Network failed to meet its “standards of objective journalism”.
You’d laugh if you weren’t throwing up at such hypocrisy.
If Conroy thinks Ross should be free to propagandise to the Coalition’s advantage - and on the public’s dime - he should be just as adamant that the rest of us be free to speak our minds, too.
Apart from the fact this trip was doomed from the start, the conduct of it ensured more bad publicity. Her office seemed to be terrified that the Prime Minister might meet an ordinary citizen in an unscripted circumstance. Here she was, staying next door to one of the largest registered clubs in Australia, and she sought to avoid it like the plague… She could find time for a dinner with the mummy bloggers who seem increasingly influential but she failed to do the obvious. Particularly for a Labor leader, the chance to dine in the bistro with ordinary punters you would have thought would be one not to miss. An $8 chicken schnitzel with the mob while sipping a cool beer would seem to be a no-brainer. Not for our Julia, though… Sure, she avoided the inevitable ugly confrontation, but she left voters believing that she thought she was above them or that they who had put her in her job in the first place were too dangerous to be trusted.
Then there is the mad, unfocussed spending of money Labor doesn’t actually have:
Not only will Gillard and Wayne Swan have to find $15 billion worth of cuts just to fund the National Disability Insurance Scheme and the Gonski reforms, Gillard announces another billion or two almost every day. She kicked off her week in the west with a huge promise to raise the height of Warragamba Dam. Within hours of the promise being made it became apparent that she expected the state government to pay for almost all of it and in any event the cost of the exercise had been significantly underestimated.The problem for her is that the promises come and go so quickly. Virtually no one believes her, so within 24 hours of a promise being made the press drops off and what was supposed to lift Labor’s flagging heartland vote disappears as well.
Julia Gillard pays her union dues to keep the union support she desperately needs to save her job. How the AWU will be pleased with the woman it helped to install - and how pleased, too, with Shorten, its former secretary:
Workplace Relations Minister Bill Shorten yesterday briefed employers and union leaders on the proposed changes to the Fair Work Act that address a series of long-standing union demands. Sources said the changes meant that unions would be able to secure arbitration of their long-running dispute with bionic ear-maker Cochlear, which has spent six years refusing to strike a deal with unions. Employers accused the government of trying to re-impose “compulsory arbitration” on companies ... Unions would also benefit from increased right-of-entry provisions that will allow them to meet employees in their lunchroom during meal breaks. The proposal has been fiercely resisted by resource employers who assert non-unionists should be allowed to take their meal breaks without potentially being harassed.
It is believed the changes will also give unions greater rights as to where they can meet workers.
Deputy Prime Minister Wayne Swan wants an inquiry into potential conflicts of interest stemming from Peter Costello’s ownership of a lobbyist firm and his role overseeing an audit of Queensland’s finances. Mr Costello is chairman of Queensland’s Commission of Audit, which has recommended that the Queensland government privatise its energy sector and outsource government services, including health. Mr Costello’s private company ECG (Espstein Costello Gazard) Advisory Solutions has, at the same time as the audit, been registered as a lobbyist for energy company SP AusNet, Primary Health Care, ASG Group and Serco Asia Pacific. All could potentially benefit from the recommendations of the audit report.
Costello is merely offering advice. It is the Government which decides whether to accept it - whether to sell assets and to whom, through independent bodies. That is where questions of any conflict of interest properly arise.
Costello’s former client list may indeed seem an invitation to criticism and jeering. But demands for inquiries are absurd and an exercise in vindictive, partisan politics:
On Thursday ECG Advisory rejected claims that it represented companies that could benefit from recommendations of its chairman and co-owner, Mr Costello.The company said: ‘’ECG has no current business relationship with SP AusNet, Primary Health Care or ASG. These relationships concluded before the audit made its 28 February, 2013, recommendations. Serco is represented in Queensland by another firm.’’
Is this confirmation that Julia Gillard’s attack on temporary workers - invited here to do needed work Australians can’t do - is just to divert anger at her having lured tens of thousands of boat people who come here without passports and claim welfare (in most instances) for at least the next five years?
JULIA Gillard is facing dissent in the cabinet and caucus over her attack on 457 visa rorts…Internal fears are being raised, including by some Gillard supporters, that the move has subjected Labor to claims of xenophobia and failed to ease anger in western Sydney over the influx of asylum-seekers.
Dennis Shanahan says that’s sure how many Labor MPs, including Gillard’s own supporters, see this disgraceful diversion:
There is a widespread view Gillard’s inflated criticism of the 457 visa program is not directed at a policy outcome; undermines Labor’s economic management; is code for “doing something” about the intractable public concerns about illegal boat arrivals and asylum-seekers’ release into the community; is not having a positive political impact in western Sydney where there are lots of “foreign workers”; is damaging our attempts to sell the Asian Century; and is only being done to shore up the PM’s personal support among key union blocs ahead of the last parliamentary sitting before the budget…The suggestion of a “crack-down” is a diversion from the fact the 457 visa program has hit record levels under the Gillard government… Australia needs 457 visa workers, it’s a great pathway to immigration and vast sectors of our community services will collapse without them.
Let’s compare.
The vast majority of boat people say they are from Afghanistan, Iraq, Iran and Sri Lanka, and these are exactly the refugees most likely to be unemployed and living on welfare, even after five years [according to an immigration Department report].Just 9 per cent of Afghan adults have a job and 94 per cent receive benefits… It’s the same story among Iranian adults, just 12 per cent of whom work. Sri Lankans have a better employment rate—34 per cent...
This class of visa allows businesses to bring in skilled workers temporarily where no local workers can be found…Sixty-five per cent of all people who received a 457 visa in the last six months are either managers or professionals… Their average 457 salary is $90,000 a year.
THE Italian company that has the $300 million contract to manufacture and supply the ribbon fibre-optic cable for the National Broadband Network says production would have stalled if it weren’t for skilled workers on 457 visas… A spokesman for Prysmian Group Australia ... said the technology was so niche the company needed workers on 457 visas… The NBN Co uses four “prime” contractors that manage the rollout across all states and territories. A senior source within one of these companies said his firm did employ workers on 457 visas… Experts said they believed a number of the companies contracted to help build the NBN had or continued to employ workers on 457 visas, often doing highly skilled work.
As Julia Gillard acknowledged for the first time shortcomings in the way ASIO and the Department of Foreign Affairs had handled the matter, [former attorney-general Robert] McClelland defended his former agency, saying ASIO had acted appropriately throughout. Mr McClelland said ASIO briefed him on the case shortly after Zygier’s arrest in January 2010… Mr McClelland would not discuss the content of the briefing. “But what I can say is that I had recommended to me the course of action that ASIO proposed to take—to brief relevant agencies, departments and officials,” Mr McClelland told The Australian. “A course of action I approved and thought was appropriate.” Mr McClelland said those he authorised briefings for were named in the review compiled by DFAT and released by Foreign Minister Bob Carr on Wednesday. They included then prime minister Kevin Rudd’s foreign policy and intelligence adviser, Phillip Green; national security adviser Duncan Lewis; DFAT secretary Dennis Richardson; and ASIS chief Nick Warner. Frances Adamson, the chief-of-staff to then foreign minister Stephen Smith, was briefed verbally. Yesterday, a spokesman for Mr Smith said he had no recollection of being briefed on the case. Ms Adamson also had no recollection of being briefed.
Hmm. Good on McClelland for pushing the responsibility back up to where it seems to belong.
The Greens never saw a profit earned by someone else that it they didn’t want for their own big-spending schemes.
In this case, they don’t understand that the $11 billion they’d like to claw from the banks is money the banks will have to pass on to borrowers or to gouge from savers if they want to stay safe and sound:
A mining tax-style levy would be imposed on the big four banks under a radical Greens policy to make banks surrender a slice of their earnings in exchange for protection from insolvency…The policy would mean a 20 basis point - or 0.2 per cent - levy, on all bank assets above $100 billion and would thus apply exclusively to ANZ, NAB, Westpac and Commonwealth Bank, which among them have loan books worth $1000 billion.
Deputy Greens leader and banking spokesman, Adam Bandt, said the plan had been fully costed by the independent Parliamentary Budget Office which found it would raise $11 billion over four years.
Which, of course, makes this a tax on the savers and investors of this country, to flow to the coffers of the Greens wasters and splurgers.
We love that this recipe comes together in one skillet and in less than an hour, meaning it's WAY faster than French Onion Soup. Dunking good bread into the extra pan sauce is highly encouraged.
In a large skillet over medium heat, heat 2 tablespoons oil. Add onions and season with salt, pepper, and thyme. Reduce heat to medium-low and cook, stirring occasionally until onions are caramelized and jammy, about 25 minutes. Stir in garlic and cook until fragrant, 1 minute more. Turn off heat and remove onion mixture. Wipe skillet clean.
In a large bowl, season chicken with salt, pepper and oregano, then toss with flour. Heat remaining oil in same skillet over medium-high heat. Add chicken and cook until golden on all sides and mostly cooked through, about 8 minutes.
Add beef broth and return caramelized onions to skillet. Bring mixture to a boil, then reduce heat and simmer until chicken is cooked through and beef broth reduces slightly, about 10 more minutes.
Add Gruyère and cover skillet with a lid. Cook until cheese is melty, about 2 minutes. Remove from heat and garnish with parsley before serving.
This content is imported from {embed-name}. You may be able to find the same content in another format, or you may be able to find more information, at their web site.
This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. You may be able to find more information about this and similar content at piano.io
I love eating zucchini everyday while it’s in season (no, really, I do!) but I’m also a practical girl. I wanted a way to preserve zucchini and squash throughout the year for all types of recipes. So, naturally, I did what anyone does these days.. I asked if anyone had any suggestions on facebook, LOL. That’s when my friend Merissa, from Little House Living, suggested I freeze it. I’ve always frozen shredded zucchini for bread but she also suggested freezing it in pieces too. Skeptical, I decided to try her method and guess what- it worked!
After that, I decided to get adventurous and have come up with several other ways to freeze zucchini and squash so we can enjoy all of our favorite zucchini meals year round! I put away TONS of squash and zucchini last summer and we used every last bag of them through the winter so I’m excited to be putting away some more this year and sharing this idea with you, so you can do it too!
Let’s get started!
First things first, make sure to wash and clean your zucchini and squash good and set them out to dry.
Then, make sure you have the right tools. These may vary depending on how you decide to freeze yours, but the quick list below shows what I used.
Knife
Cutting Board
Peeler- to remove blemishes or rough spots
Grater- for shredded zucchini
Mandolin/Slicer- for slices of zucchini
Julienne Peeler- for zucchini “noodles”
Bag for trash and/or compost
Freezer bags or containers
Water
ok, Let’s get started!
1. Remove any rough spots or blemishes in the skin. You don’t need to peel the entire thing (unless you want to), just remove any bad spots.
2. Cut the zucchini/squash into the size pieces that will work for your recipes. See below for the 4 ways I use.
3. Add water to the bag to almost cover the squash. You want to add enough so that all
contents in the bag are in water when laying flat to freeze. Make sure to leave about an inch at the top of the bag so that the water has room to expand in freezing.
By adding the water to the bag, you prevent the squash & zucchini from becoming soggy and gross. As the water freezes, the squash and zucchini are able to maintain their own water content so when you thaw it out they are perfect for your recipes!
*You do not have to add water to shredded zucchini
4. Freeze flat.
5. When you are ready to use, take the bag out of the freezer a day ahead and place in the fridge to thaw. I like to put mine in a pan just in case the bag has been damaged and there is a water leak. (Yes. I learned that the hard way)
Once thawed, drain your zucchini/squash out and make your recipe per directions.
Flats – Sliced 1/4″ thick in long flat pieces or sometimes round pieces. These are great for grilling or making Zucchini Lasagna
Noodles – Julienned into long, noodle-like strips. Perfect for spaghetti or other gluten free pasta dishes.
Rounds– Sliced 1/4″-1/2″ thick round slices or pieces. I use these for Squash N’Onions, Hummus Chicken & Steamed Squash.
Shredded– Grated. You don’t need to add water to this bag! I use this in zucchini bread, soups, and pasta sauce.
Easy Peasy, right?! You’ll notice I’ve used mostly zucchini because that’s what I have the most of (today at least) usually, I use squash and zucchini interchangeably in most recipes.
We love having frozen zucchini and squash in the freezer for quick access. Last winter we didn’t have to buy zucchini or squash- talk about grocery savings!
Hi! I’m Paula, a wife and mom by both, birth and adoption. We are a homeschool family and are also therapeutic foster parents. I enjoy spending time with our horses, gardening or going on adventures (usually in our backyard) with my family. We love Jesus and strive to honor Him in all we do. Want to know why I started All Things Moms? >>Read More
This webpage was generated by the domain owner using Sedo Domain Parking. Disclaimer: Sedo maintains no relationship with third party advertisers. Reference to any specific service or trade mark is not controlled by Sedo nor does it constitute or imply its association, endorsement or recommendation.
It’s the new year and to start it off right we should add healthy living in our New Year’s resolutions list. It’s time to shed the holiday weight that we gained, and this means we need to exercise more and to start eating healthy. Being conscious of the food we eat is very important, but it doesn’t mean it has to be difficult. I rounded up my favorite quick and easy Weight Watchers recipes with points plus to help you prepare your daily Weight Watchers dinner menus. Healthy eating for weight loss doesn’t mean you will starve yourself or eat bland tasting foods, these Weight Watchers recipes for dinner are all delicious and are perfect even for the whole family. I also have a Weight Watchers Lunch Recipes round-up that you should check out!
Weight Watchers Food Points
Some of you may not be familiar with Weight Watchers program yet and are wondering what those “points plus” mean. PointsPlus is a program that Weight Watcher’s use to guide you in choosing the food you eat. There are no off-limits foods but there are food points and you have a target PointsPlus number that varies depending on the weight loss goal. There are several Weight Watchers Points Calculator available online that you can use to calculate your Weight Watchers recipes.
Weight Watchers Meal Plans
One of the most important factor to remember for healthy eating is to eat well-balanced meals, and you should not sacrifice that even if you’re aiming for weight loss. Often times weight loss meals are bland tasting or not filling enough. Weight Watchers meals are different, you can still enjoy food guilt-free, and there are tons of Free Weight Watchers recipes available, so you have lots of options.
Healthy eating for weight loss is now easy with these 27 Free Weight Watchers recipes for dinner
If you’re looking for best weight loss programs, make sure to check out and add Weight Watchers Online on your list because with Weight Watchers no food is off limits. They advocate healthy eating for weight loss and have lots of amazing Weight Watchers recipes and even healthier version of old favorites.
Take your buffalo chicken wings a step further and coat them in Flamin' Hot Cheetos! The spicy crunchy coating is extremely addicting and once you start you won't be able to stop.
Preheat oven to 425°. Season chicken wings with salt and pepper, then dredge in flour. Next, dip wings in egg, and then in Cheetos crumbs.
Arrange chicken in an even layer on a large baking sheet and bake for 18 to 20 minutes, or until chicken is cooked through.
Meanwhile, in a small bowl combine hot sauce, honey, and butter. Microwave, whisking every 15 seconds until butter is melted and mixture is combined.
Pour hot sauce mixture over wings and arrange on platter.
In a medium bowl, whisk together buttermilk, mayonnaise, sour cream, dill, onion powder, garlic powder, cayenne. Stir in blue cheese.
Serve wings hot, with dressing and celery sticks for dipping.
This content is imported from {embed-name}. You may be able to find the same content in another format, or you may be able to find more information, at their web site.
This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. You may be able to find more information about this and similar content at piano.io
Is there anything better than warm, hot-out-of-the-oven, mile high, flaky biscuits that just melts in your mouth? No, right? Because these are truly the best biscuits you will ever make right at home!
You know those piping hot KFC biscuits they add to all the family meals?
Well, they’re basically the best things ever.
I would devour those as a child. I could care less for the fried chicken. Or the potato wedges.
The biscuits were just pure life.
And so are these biscuits.
Except. Well, they’re completely homemade with a few embellishments.
They are extra tall, extra buttery and extra flaky. The 3 most important elements in a biscuit.
And if you do make these, I just ask that you serve these warm and hot of the oven.
It will make all of the difference.
I will also say that a little bit of additional melted butter right on top never hurt anyone.
Age: 27 Height: 5’6” – 168 cm Weight: 120 lbs – 54 kg
How did you get started with bodybuilding?
As a child I was always active. My sports of choice were softball, basketball, volleyball and competitive cheerleading. They kept me active and fit. As I moved into my adult years and relocated to Miami, Florida I kept my figure by working out and eating clean. But that was not enough, I had an itch and I wanted to take my training to the next level! With my competitive heart I wanted to challenge myself and the next thing I knew I had a trainer who was prepping me for my first ever NPC show. That was all it took, I was hooked! I walked onto the stage and knew my sweat and hard work paid off. I placed 2nd at the Dexter Jackson Classic.
However, now I continue to want more for myself. I am pursuing my Pro Card and helping others learn how to live a healthy lifestyle.
Where does your motivation come from?
My mother was diagnosed with Leukaemia when I was 10 years old. She fought this battle for 18 long years. Over the course of her illness, my mom had a bone marrow transplant, two hip replacements, a shoulder replacement, and a lung transplant. She endured the oxygen machine, chemotherapy, radiation—you name it, she did it! Over ten years ago, she was on life support and was told she only had 48 hours to live. Those words didn’t mean a thing. Her will power and mental strength is what mattered. She was soon walking on the treadmill and completing daily physical therapy activities. It wouldn’t matter if she was only walking 20 steps a day, as long as it was better than the day before.
During her recovery, she taught my younger brother and I the importance of health. My mother touched more lives than I can count. The doctors scheduled her physical therapy sessions around patients who needed motivation to keep going.
She would work out with them and build their confidence with the determination she had fuelling her fight to live. She lived a happy life for quite some time. Her drive allowed her to survive 18 years longer than the doctors ever thought possible. Why? Because she made no excuses. She didn’t ask questions like, “Why me?” This was the life that was planned for her, as hard as it was to understand. She may have suffered, but she “suffered well.” She was able to enjoy time with our family, watched sporting events, and took family vacations. She made every minute worthwhile. Watching my mother fight for every breath made me stop and realize how blessed I am to have good health! Her battle came to an end this past February.
My mom motivates me daily to get up and take full potential of my physical and mental abilities. I’m allowing her to live through me as I continue on this journey. She is the fuel to my fire.
If you had to pick only 3 exercises, what would they be and why?
Deadlifts – They are by far one of my favorite exercises and I have an obsession with the glute/ham tie in that are a result of them, there is nothing sexier!
Lunges – One of my favorite exercises for shaping my glutes and lower body. Lunges require each leg to work individually.
Arnold Press – This exercise focuses on both the front and side deltoids and is by far my favorite shoulder exercise!
What workout routine has worked best for you?
Full Routine:
Monday: Chest/Biceps/Shoulders/Abs
Chest Press 3×12
Dumbbell Fly’s 3×10
Cable Cross Overs 3×10
Barbell Curls 3×12
Dumbbell Hammer Curls 3×10
Alternating Dumbbell Curls 3×12
Side Lateral Raises 3×10
Front Shoulder Raises 3×10
Arnold Press 3×12
Leg Raises (on the bench) 3×15
Stability Ball Crunches 3×15
Oblique Stability Ball Crunches 3×15
Kneeling Cable Crunches 3×20
Cardio: 30 minutes of Cybex Arc
Tuesday: Legs/cardio
Smith Machine Squats 3×8
Smith Machine Sumo Squats 3×8
2 minutes of Lunges on the Treadmill
Leg Press 3×15
Seated Leg Curl 3×20
Deadlifts 3×15
Dumbbell Lunges 3×20
Leg Extensions 3×15
Hack Squats 3×15
Leg Press (close feet) 3×15
Thursday: Back/Triceps
Overhead Lat Pushdown 3×10
Lat Pull Downs 3×10
Seated Machine Rows 3×12
Seated Cable Rows 3×12
Reverse Grip Bent Over Rows 3×10
French Press 3×12
Skull Crushers 3×10
Reverse Grip Tricep Pushdowns 3×12
Tricep Cable Extensions with Rope 3×12
Cardio: 30 minutes Cybex Arc
Friday: Legs/Shoulders/Abs
Leg Press 4×12
Smith Machine Squats 4×10
Leg Curls 4×15
Leg Extensions 4×15
Side Lateral Raises 3×12
Front Shoulder Raises 3×10
Dumbbell Posterior Deltoid Raises 3×15
Dumbbell Shrugs 3×15
Seated Dumbbell Press 3×12
Cable Crunches 4×20
V – Ups 3×15
Bicycle Crunches 4×12 (each side)
Leg Raises on Bench 3×15
What is your diet like?
Meal 1: 4 Egg Whites, 10 pieces of Asparagus & 2 oz. Sweet Potato
Meal 2: 4 oz. Turkey Breast & 10 pieces of Asparagus
Meal 3: 3 oz. Lean Red Meat, 2 tbsp. of Red Rice, 3 oz. of Brussels Sprouts, 1 cup of Spinach with Olive Oil & Balsamic Vinegar
Meal 4: 3 oz. Chicken Breast, 2 oz. Sweet Potato & 2 cups of Green Salad
Meal 5: 4 oz. Orange Roughy, 1/2 cup Broccoli & 5 pieces of asparagus
When trying to cut down do you prefer to use HIIT or just normal cardio?
I like to use a combination of both. HIIT is especially great for cutting and it usually consists of sprints, side shuffles, and a variety of plyometric exercises. I never do the same cardio session two days in a row. It’s always good to keep your body guessing.
I also like using the Stairmaster and I’ll change my step or position every minute or so.
What is your supplementation like?
My supplementation consists of:
Optimum Nutrition Platinum Hydro whey (Protein)
Optimum Nutrition Platinum Pre (Pre Workout)
Optimum Nutrition Essential Amino Energy (BCAA)
Vitamin E
Glutamine
ZMA
Favorite Quote?
“Your life is made of two dates and a dash. Make the most of the dash.”
