Very finely chopping onion, mushrooms and carrots in the food processor is not only fast—it makes the vegetables hard to detect for picky eaters. They also form the base for the sauce of this ground beef skillet supper. Make it a meal: Serve with a green salad.
Yield: 8 Servings | Cost Per Serving:$2.23
- 3 cups packed fresh basil
- 1 cup packed fresh parsley
- 3 garlic cloves, chopped
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/3 cup pine nuts, toasted
- 1/2 cup olive oil
- 1/2 cup…
Love this idea, mostly because fresh herbs are crazy expensive and I never use them all up before they go bad: chop up your herbs and stick them into an ice cube tray, then cover with olive oil and freeze.
Toss a cube or two into your pan whenever you’re in need, and presto: fresh herbs, all winter long.
Zomg, what a fabulous idea!
Here’s the recipe since motherfuckers can’t source their shit.
Paraphrased from the site:
You’ll need an onion: Vidalia is ideal for sweetness, but yellow will do.
For the Egg Wash:
- 3 eggs
- 1/4 cup water
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1 teaspoon yellow mustard
For the Crumbs:
- 3/4 cup cornflake crumbs
- 1/4 cup parmesan cheese or corn starch
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon oregano
Cayenne pepper, salt, and pepper to taste
A couple tablespoons of melted butter and/or oil
- Slice off the top of the onion.
- Peel the skin off.
- Trim the roots that remain but don’t cut them off — this way the onion can balance on them when you turn it over.
- Slice the onion - not all the way through!
- Cover the onion in the egg wash (see the link for the photos).
- Then cover the wet onion in the corn flake crumbs, Parmesan cheese and seasonings.
- Dunk it again in the egg wash.
- Add another layer of bread crumbs.
- Drizzle some oil/butter (one or the other, or both) until the crumbs are all wet.
- Put it in the oven set at 425ºF for 45 minutes.
- Congratulations! Bloomin’ Onion is yours!
Skinny Texas Cheese Fries
Guiltless cheesy seasoned fries topped with bacon, jalapeños and scallions served with a cool homemade low-fat buttermilk ranch on the side.
Folks… this is sooooo good!! Pure comfort food!!
So when it’s cheese fries you are craving, make them yourself and you’ll save hundreds of calories and have better portion control preparing it yourself. A half order at Chili’s is a whopping 1260 calories and 89 grams of fat, yikes!!
This recipe is a serving for two, if you want to make this into a meal, why not serve a large fresh garden salad on the side, with more ranch dressing! You’ll have those carbs you crave and feel completely satisfied.
I left the skin on for added fiber, and I opted to use a full fat cheddar so that the cheese melts beautifully, I just used less of it and I think it was perfect. if you prefer using reduced fat cheese, Cabot and Sargento are two brands I like to use.
Skinny Texas Cheese Fries
Servings: 2 • Serving Size: 1/2 • Old Points: 6 pt • Points+: 7 pt
Calories: 259 • Fat: 12.3 g • Protein: 10.1 g • Carb: 29 g • Fiber: 2.9 g • Sugar: 1.4 g
Sodium: 590.5 mg (without salt)
If you make the homemade low-fat buttermilk ranch ad 1 point plus or 52 calories.
- 2 medium potatoes (2/3 lb total), yukon gold or russet, washed and dried (skin on)
- 2 tsp olive oil
- 1 tsp smoked paprika
- 1/4 tsp chili powder
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 1/8 tsp cumin
- coarse salt and fresh cracked pepper
- 1 slice center cut bacon, cooked & finely chopped
- 1/3 cup sharp shredded cheddar cheese
- 2 tbsp diced scallions
- 1 tbsp sliced pickled Jalapeno (jarred on canned)
Preheat the oven to 400°. Line baking sheet with foil for easy clean-up. Lightly coat with cooking spray.
Cut each potato lengthwise into 1/4 inch thin slices; then cut each slice into 1/4 inch fries.
In a large bowl, combine cut potatoes and oil; toss well. Add seasoning (paprika to salt and pepper). Toss to coat.
Place potatoes in a single layer on a lightly greased large baking sheet. Bake uncovered for about 25 minutes or until tender crisp, turning once half way through (depending on thickness this may require more or less time).
Remove from oven, place fries into two small oven safe dishes (or one large dish for sharing), top with cheddar cheese, sliced jalapenos, scallions and bacon bits and return to oven for about 2 minutes, or until the cheese melts. Serve with low fat buttermilk ranch dressing and serve.
CALIFORNIA SCRAMBLE (serves 2)
What you need:
1/2 onion, finely diced
5 large eggs
Splash of milk
2 tbsp butter
1 tomato, diced
1/2 ball fresh mozzarella, diced
1/4 avocado, diced
Salt & pepper
What you do:
1. Heat a little olive oil and saute the onions until just translucent. Set aside.
2. Whisk together the eggs and milk in a small bowl.
3. Heat the butter in a frying pan until foaming (be generous with your butter; this is a more-is-better situation) and then add the eggs and scramble while they cook so they’re nice and fluffy.
4. Toss in the onion, tomato, mozzarella, and avocado, season to taste, and serve.
I’m loving all the new recipes I’m trying lately! Croque Madame with crispy ham.
Recipe via How Sweet It Is. In case you can’t tell, this is by far my favorite blog discovery in recent history.
if you’re looking for a healthy [easy] breakfast, look no further. oven to 375, cooking oil sprayed in ramekin, crack eggs, add desired accoutrements, bake for 15-20, chow down. simple.