Sweet Potato Buns?! Helllllllyah!🍠‼️ ・・・ CLASSIC BURGER SLIDERS ON SWEET POTATO BUNS By @eatthegains ~ Putting a fun & healthy twist on your classic burger with all the fixings, these Burger Sliders on Sweet Potato Buns will be a crowd pleaser - perfect for your next party or game day feast and less than 10 ingredients to make! ~ 1 pound grass fed ground beef (I used 85% lean) ½ tablespoon yellow mustard 1-2 small white sweet potatoes, cut into ½ inch rounds (about 400 grams for 2)* 1 cup shredded lettuce (60 grams) 8 slices red onion 2 roma tomatoes, sliced (128 grams) 4 tablespoons Special Sauce 8 pickles slices 1 teaspoon avocado oil salt and pepper, to taste Report this ad INSTRUCTIONS Preheat oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper. Spread out sweet potatoes on baking sheet and spray with avocado oil, covering both sides. Bake for 35-40 minutes, flipping halfway through, until cooked through and golden brown. When sweet potatoes have about 8 minutes left, make the beef. In a medium size bowl, mix together ground beef, mustard, and salt and pepper. Form into 8 2-ounce patties. Heat a large skillet over medium heat. One hot, add burger sliders and cook for 2-3 minutes, flip, and cook for another 1-2 minutes. Remove and set aside. Once potatoes are done, build the sliders. Take one sweet potato round and top with shredded lettuce, red onion slice, tomato slice, beef slider, ½ tablespoon special sauce, and a pickle slice. Leave as is or top with another sweet potato round. Enjoy!
He’s on the go, go, go these days! I just love it when I get to spend time with Carterlicous!💙👶🏻 💙 💙 💙 💙 #gigiandcarter #carterlicious #cookingwithruthie #grandson @madeliene1
Yummmmmm!🍷 ・・・ ASPARAGUS & STEAK FAJITA ROLL-UPS By @eatwell101 ~ 1 pound (450g) thinly sliced sirloin tip steak 1 bunch of asparagus, washed and trimmed Fajitas seasoning mix 1/2 tablespoon olive oil 1 lemon, juiced Chopped fresh cilantro, for garnish Lemon slices, for garnish The homemade Fajitas seasoning mix 1 teaspoon chili powder 1 teaspoon paprika 1 teaspoon garlic powder, or minced garlic 1 teaspoon cumin 1/2 teaspoon Italian spice mix 1 teaspoon sea salt 1/4 teaspoon fresh ground pepper Yogurt sauce 1 greek yogurt 2 tablespoons olive oil 1 tablespoon lemon juice Chopped cilantro, to taste Salt and fresh cracked pepper, to taste Salt Combine the ingredients for the marinade in an airtight container or a Ziploc bag. Add the steak strips into the marinade, seal and allow to marinate in the refrigerator for 30 minutes to one hour. The longer it marinates, the more tender the meat is! 2. In the meantime, wash and drain spinach. Melt one tablespoon butter in a large skillet and cook spinach for 1 minute, turning occasionally, until just wilted. Set aside in a shallow plate and allow to drain from the cooking juices. Quickly rinse and pat the skillet dry. 3. Bring the steak to room temperature and melt 2 tablespoons butter in the same skillet over medium-high heat — reserve the juices of the marinade for later. Add the steak strips in one layer and season with salt and pepper. Sear steak strips for one minute without stirring, then quickly turn the steak strips to cook the other side. Do not overcook – remove the steak from the skillet and set aside to a plate. You can proceed by batches to not overcrowd the skillet. 4. Still in the same skillet, add the last tablespoon butter, garlic, lemon juice, red pepper flakes, beef broth, parsley, chives, and remaining marinade to the cooking juices. Bring to a simmer and allow to reduce for 1-2 minutes, stirring regularly. 5. Add the steak strips back to the pan and adjust seasoning if necessary. Push steak aside in the skillet and stir in cooked spinach (well drained, see note below). Garnish with lemon slices, more chopped chive, and parsley and serve immediately. Enjoy!
I love salads in summer!!🌿🍴 ・・・ ROSEMARY CHICKEN, BACON AND AVOCADO SALAD By @howsweeteats —— Ingredients: 4 slices thick-cut bacon 1/2 pound boneless, skinless chicken breasts salt and pepper 1 tablespoon olive oil 2 tablespoons minced fresh rosemary 6 cups spring greens and/or butter lettuce 1 bunch watercress 1 cup cherry tomatoes, halved 1 large avocado, thinly sliced . Rosemary Vinaigrette: 2 teaspoons dijon mustard 1/4 cup olive oil 1/4 cup red wine vinegar 1 teaspoon minced fresh rosemary salt and pepper —— Instructions: Heat a large skillet over medium-low heat and add the bacon. Cook until it’s crispy and the fat is rendered. Remove the bacon and place it on a paper towel to drain any excess grease. Season the chicken with salt and pepper. Cover with the rosemary. In the same skillet, over medium-high heat, add the chicken and cook until golden and crisp on both sides, about 5 to 6 minutes per side. Remove the chicken and let sit for a moment while you assemble the salad, then slice it. Toss the greens with the watercress and the tomatoes. Top with the sliced chicken, the bacon and the avocado. Drizzle with the rosemary vinaigrette! . Rosemary Vinaigrette : Whisk together the mustard, oil and vinegar. Whisk in the rosemary and a pinch of salt and pepper.
My days are filled with a myriad of activities. . . taking time out for me to rejuvenate in the afternoons is essential! (#ad) Like all of you, life demands I wear a lot of hats, and I attempt to wear them as gracefully as I can. It's not always the easiest thing to do. Most of the time my shopping trips are super quick so I love to grab my Starbucks K-cups @walmart ! In & out through the self check out is my style these days! Then I’m all set to go when I need to take an afternoon break with Starbucks PLUS K-Cups coffee, lighting a tea light candle, adding in some dark chocolate with a few nice deep breaths, and WHA-la Ruthie is back to her best-self and able to take on the world once again! What are your favorite ways to relax in the afternoon?☕️🌀 #craftyourcool @starbucks @walmart
Firing up the grill tonight!🍢🍺 ・・・ Chicken Fajita Kebabs By @cookingclassy ~ Chicken pieces are soaked in a bright, citrusy, well season marinade then threaded onto skewers along with fresh bell peppers and onions. Then they're grilled over hot flames to give them that fire kissed flavor we all crave! Such a fun twist on the classic chicken fajitas. ~ 2 tsp lime zest 3 Tbsp fresh lime juice 3 Tbsp orange juice (mandarin or navel) 3 Tbsp olive oil, plus more for brushing grill 1 Tbsp minced garlic (3 cloves) 1 tsp packed brown sugar 2 tsp chili powder (preferably 1 tsp regular 1 tsp ancho) 2 tsp ground cumin 2 tsp minced canned chipotle pepper, or more to taste (about 1 pepper) 3 Tbsp minced fresh cilantro, plus more for garnish 1 tsp salt 3/4 tsp freshly ground black pepper 1 3/4 lbs boneless skinless chicken breasts, diced into 1 1/4-inch pieces 1 large yellow onion peeled and diced into 1-inch chunks 3 bell peppers (preferably 1 red, 1 yellow, 1 green), cored and diced into 1-inch pieces Instructions If using wooden skewers soak in water overnight or at least 1 hour. In a mixing bowl whisk together lime zest, lime juice, orange juice, olive oil, garlic, brown sugar, chili powder, cumin, chipotle pepper, cilantro, salt and pepper. Place chicken in a gallon size resealable bag then pour marinade mixture over chicken. Seal bag while pressing out excess air, rub marinade over chicken and transfer to refrigerator. Let marinate at least 1 hour and up to 6 hours. Preheat grill over medium-high heat to 400 degrees. Thread chicken and peppers onto skewers (similar to the pattern pictured). Brush grill grates with oil the place skewers on grill and grill until center registers 165, about 6 minutes per side. Serve warm garnished with cilantro. I recommend serving over quinoa or cilantro lime rice or serve in warmed tortillas.
Perfecto!🔆🍴 ・・・ Avocado Grapefruit and Fennel Salad By @foodiecrush ~ Slice the fennel extra thinly, discarding the woody stalks. Save the feathery fronds for garnish and use on top of the salad with the shaved Parmesan. ~ 1 fennel bulb, thinly sliced 1 avocado, peeled and cut into chunks 2 pink grapefruits, peeled and segmented 2 handfuls lightweight greens such as pea shoots, baby spinach, or watercress Shaved Parmegiano-Reggiano cheese Citrus dressing For the Dressing ¼ cup fresh squeezed grapefruit juice ¼ cup extra virgin olive oil 2 tablespoons white balsamic vinegar 1 tablespoon minced shallot 1 teaspoon grainy brown mustard ½ teaspoon kosher salt Freshy ground black pepper Instructions Combine the fennel, avocado, grapefruits and greens in a large salad bowl. Drizzle with 3-4 tablespoons of the citrus dressing and season with the salt and pepper. Adjust seasoning and top with the shaved pieces of the Parmesan. For the Dressing Add all of the ingredients to a jar with a fitted lid. Close the jar and shake well.
All ya need is 5 minutes to all these healthy breakfast ideas!🔆☕️ ・・・ Our all-time fav quick and healthy breakfast from the @bodyloveapp. 💕 This recipe takes only 5 MINUTES to make! 😱🤯 Tag a friend who is looking for quick, healthy and easy recipes! 🤗 . (The portions shown here are not personalized to you, but they will be in the @bodyloveapp once you calculate your personal caloric and macro needs! 💪🏼) —— Ingredients: Omelette: 2 Whole Eggs 15g Goat Cheese 20g Spinach 1 tsp (4g) Olive Oil Dash of Pink Himalayan Salt Black Pepper: To Taste Choice Seasonings: To Taste . Oatmeal: 35g Old Fashioned Oats, Unflavored 15g Raisins 70g Coconut Milk, Unsweetened Cinnamon: To Taste —— Omelette Instructions: Heat olive oil in a small non-stick pan over medium-high heat. Whisk eggs together in a small bowl Pour egg mixture into the pan and allow the eggs to set along the edges Mix eggs gently until mostly cooked. Let eggs settle and add spinach and goat cheese. (Option to sprinkle goat cheese on top instead) Fold over each side with a spatula, and once eggs are fully cooked, remove from pan. . Oatmeal Instructions: Combine old fashioned oats and unsweetened coconut milk in a bowl. Either microwave for 60 seconds or heat in a pot over the stove. Top with raisins and a sprinkle of cinnamon & enjoy! . Want a meal plan custom to your needs and fitness goals? Try @bodyloveapp FREE for 7 days! www.annavictoria.com/bodyloveapp
I’m excited to try this recipe... we LOVE Fried Rice! Do you think anyone will notice it’s not rice?!🤗 ・・・ Cauliflower Fried Rice🥢 Credit: @iowagirleats —- Ingredients 1 Tablespoon + 1 teaspoon sesame oil 2 eggs 1 small head cauliflower 1/2 cup frozen mixed vegetables 2 green onions 3 cloves garlic, minced salt and pepper 3 Tablespoons gluten-free Tamari or soy sauce (dish will not be GF if using soy sauce) Directions Combine 1 teaspoon sesame oil with eggs in a bowl then whisk to combine and set aside. Chop cauliflower head into big chunks then send through a food processor fitted with the grating attachment. Alternatively you could grate the cauliflower on a box grater. Measure out 4 cups grated cauliflower then save the rest for another use. Heat remaining 1 Tablespoon sesame oil in a wok or large nonstick skillet over high heat. Add cauliflower, green onions, and frozen mixed vegetables then stir fry until cauliflower is just beginning to turn tender, 3-4 minutes. Add garlic, season with salt and pepper, and then continue to stir fry until garlic is fragrant, 30 seconds or so. Push mixture to the sides of the wok to create an opening in the center then add the eggs and scramble. Toss mixture to combine then drizzle in gluten-free Tamari and mix again to combine. Serve hot.