“healthy delicious vegetarian meals”

This chicken Parmesan pasta uses the one-pot pasta method to cook your noodles, chicken and sauce all in one skillet for a fast and easy dinner with minimal cleanup. Finish the dish under the broiler to achieve a delicious melted cheese crust.
Traditionally, the star of this famous Burmese salad, laphet, is made by fermenting just-picked tea leaves for several months underground. While laphet is starting to be imported, it is still hard to find. This version, using readily available green tea, offers a quick alternative. Mix the salad at the table so everyone can appreciate the diversity of ingredients–from crunchy to savory–that make it so special.
This recipe is a healthy version of Fritos Chili Pie. Often served from concession stands at fairs, festivals, and sporting events, this crowd-pleaser usually involves splitting the bag of chips open, ladling chili into the bag, and then topping with cheese, onions, and other garnishes.
For another option, one of my favorite gluten-free substitutions is using crushed Rice Chex for panko. Even people who can eat gluten often like the Chex version better–perfect crispness and the subtle rice flavor blends in beautifully. Whatever you try, I hope you enjoy!
To make the frosting, cream butter with a hand mixer in a large mixing bowl until light and fluffy. Beat in vanilla extract. Slowly add in powdered sugar, 1 cup at a time, mixing in between until thick. Use milk as needed to thin out. Dye with food coloring if desired.
This quick-and-easy take on an Italian dinner classic begins with frozen garlic bread. Pull out that bread from your freezer and transform it into a pizza that kids and adults alike will love. Crisp it up in the oven, then top the bread with deli-fried chicken strips, pizza sauce, cheese, and basil. Or, use any leftover meat on hand, such as chopped chicken breasts or Italian sausage. You can also have a quick-fix side salad with some romaine lettuce, cracked pepper, and freshly grated Parmesan cheese. Top it with your favorite Caesar dressing and your simple Italian dinner is ready to go.
The biscotti of shortbread: Cooking these impossibly tender cookies twice encourages the flour and butter to take on a toasty, nutty flavor. This recipe is from Baroo, one of the Hot 10, America’s Best New Restaurants 2016.
I ended up using a different sauce recipe, but the meatballs came out great. I used store-bought breadcrumbs instead of making my own, but I would recommend the fresh breadcrumbs. The packaged ones got a little clumpy, and while the meatballs were super tender, I bet they would’ve been even more delicious with fresh bread. I also wasn’t able to finely ground the Parmesan, but I didn’t notice a huge difference. Definitely glad I tried this recipe and will continue using it for future meatball dinners!
Eggnog recipes spread creamy holiday cheer, as revealed in these cheesecake brownie bars. And, sometimes, it can be even better to enjoy these flavors in a bite than in a sip. A buttery crust of vanilla wafers and toasted pecans forms the foundation for the bite-sized beauties, and balances the rich filling that’s flavored with a splash of rum flavoring. White chocolate is spooned over the cream cheese filling; spoonsful of a double-chocolate delight are then dolloped on top, and swirled. The result looks incredible, and tastes even better. You will enjoy every bar—probably so much that you will wish you had a whole slice!
I do have one question — do you drain the beef fat, even when using the 90% lean? I first used 85% lean and drained the fat. The second time, I did not drain the beef fat with the 90% lean. So please let me know what you do. Thank you!
Chocolate Blackout CookiesWe love the look of the homemade, extra-long sprinkles on these whoopie pie–type cookies, but they take a steady hand and a wealth of patience to shape. Fortunately you can use any store-bought sprinkle in their place.
It only takes a tiny bit of peppermint extract to bring the perfect minty taste to these crunchy crackle cookies. You’ll love how rich and chocolaty they are thanks to the chopped, unsweetened baking bars, as well as some unsweetened cocoa. For the best “crackle” effect, you may want to reroll the balls of cookie dough in the powdered sugar just before baking to cover any exposed spots. Cool these Chocolate-Peppermint Crackle Cookies completely on a wire rack before digging in—if you can manage to wait that long! These will smell so good straight out of the oven that may be a little difficult.
Family really enjoyed this recipe……I did make a number of minor substitutions though….didn’t use low/no salt items, used dried basil instead of fresh (1/3 of what was for), tomato sauce in place of the strained tomatoes (they were ridiculously expensive).  Liked the processing of the carrot and onion – allowed me to “hide” veggies (always good).  Found that the finished product still lacked a little salt, and the serving size was at least 2 cups per person which was more than most of us could eat!  Will definitely make again.
After the beef is cooked, push it to the edges of the pan, dump the garlic and ginger in the center, and stir for a minute or two until fragrant. Drain the grease from the pan. Add the sauce and the broccoli to the pan; stir to combine. Bring to a boil then reduce to a simmer. Cook for several minutes (using the cooking time on the package of frozen broccoli as a guide) and stir occasionally until the broccoli is cooked to your desired tenderness.
There’s nothing dainty about this salad. With mounds of chili-spiced beef and sharp cheddar cheese over a bed of crisp greens — all doused with a chunky tomato lime dressing and topped with a shards of corn chips — it has high-impact flavor and heartiness to satisfy even the biggest appetites.
Perhaps it’s the triple meat combo. Perhaps it’s the way they cook to perfection in my trusty dutch oven. (That thing conducts heat so well, whew.) Whatever it is though, we all just love them. With spaghetti, in a sub, as a snack on their own with a sprinkle of cheese on top… you just can’t beat them. And they freeze well too. SCORE.
The ground beef takes only minutes to brown but you still get that delicious Korean flavor in this meal.  The brown sugar, soy sauce, sesame oil, and ginger combination is the best.  It helps take the flavor to next level with the simple kitchen ingredients.  The best part is that because we love Asian flavors so much I always have these ingredients on hand.  All I have to do is buy a pound of ground beef each week.
This is morning-after-your-party food. It even calls for day-old fried tortillas! They’re cooked in salsa roja, topped with fried eggs, pickled chiles, and queso Oaxaca, and broiled until slightly browned and perfectly melted.
Pasta water is the key to this rich, otherwise sauceless pasta dish; add a little to the pan at the end, with Parmesan and the cooked pancetta, to make a rich, silky broth that marries ingredients perfectly.
The cornstarch we used on the steak should thicken the sauce, if you find it isn’t thickening enough add 1 tablespoon of cornstarch to 1 tablespoon of cold water and stir to dissolve the cornstarch and add it to the pan.
You know how easy it is to turn a can of tuna into a great lunch, so why not use the trusty standby to make dinner? Pile it onto a bagel and top with veggies, herbs and sliced hard-boiled eggs; you’ll wonder why you’ve never done this before.
[…] These are my husband’s very favorite cookies. His mom has been making them for him for ages and this is her recipe. I’d never had a homemade version of this cookie until after we got married… sure I’d had the Subway Chocolate White Chocolate Chip Cookies, but these are so different and more delicious than those! Isn’t it funny how some things are “normal” recipes to people and they are completely new and novel to others. Where do you stand? Do you make these cookies at home? Well, if you don’t that’s about to change because they are so easy and so tasty. Plus it’s fun to take a little break from your favorite chocolate chip cookie recipe. […]
Hi ChocolaTess! Thanks for this recipe, my family loves it as it was just right for our taste, good as it was not that’s sweet. We liked how it was a good blend of crunch on the first bite but still very gooey for the kids and adults to enjoy. I just have to cook my two batches for about 14 minutes, made about 20 medium sized cookies. I bet this would just last a day in our house. Thanks again!
But what really pushes these delights over the edge is one of the final steps in the recipe: “press remaining chocolate into cookies.” This happens right after the warm delights come out of the oven. You’re supposed to wait 15 minutes for the cookies to cool completely after that. Good luck.
I followed the recipe as is except doubled the recipe and reduced the amount of milk; they taste a little too bread crumby. Not sure where I went wrong unless it was the lesser amount of milk I added. I need help.
To make the meatballs, combine meat, garlic, breadcrumbs, Parmesan, eggs, salt, pepper, parsley, and a splash of milk in a mixing bowl. Mix together well with hands. Roll into 25 1 1/2-inch balls and place on a cookie sheet. Place cookie sheet into the freezer for 5 to 10 minutes to firm up.
This is the iconic, traditional meat loaf like your mom used to make (or that you wished your mom would make). Mix the ingredients gently, just until combined, and don’t compact the meat when shaping the loaf for best results. For extra pizzazz, garnish with parsley.
the only comments that should be posted are the ones of people who have actually tried making this recipe. I want to read what their thoughts are after making it, and how they like it, I do not need to see a bunch of useless comments about how good the food looks,
If you are looking for good & easy-peasy meatballs, these are the ones. I switched it up a bit by using half sausage and half beef and used a trick of patting the meat out into a rectangle and then cutting the meat, bar style so they’d all be about the same size. This recipe makes about 24 light and fluffy, medium-sized meatballs. YUM!
Combine sauce ingredients in a small saucepan over medium-low heat. Stir until preserves/jelly melts. Allow to come to a boil for 1 minute. Toss with meatballs and allow to simmer on low 10-15 minutes.
In 10-inch nonstick skillet, melt butter over medium heat. Cook mushrooms, onions and garlic in butter 5 to 7 minutes, stirring occasionally, until tender. Remove from skillet to small bowl; set aside.