“quick and easy healthy recipes”

It’s not greasy at all!! This is one of my boyfriend’s favorite dinners. It’s in our regular rotation. I added ketchup and seasoning (garlic pepper) and it is delicious. Supper easy to make. I also use four cheese potatoes, it’s all in your preference.
Preheat oven to 325 degrees. In a large bowl, beat the melted butter and sugars together with an electric mixer (or stand mixer) on medium speed until smooth and light and fluffy in color, around 5 minutes. Beat in the egg, yolk, and vanilla until combined.
If you like the taste of pecan pie, you will love this easy alternative. A flour, sugar, and butter mixture makes a simple crust. Top that with the pecan mixture, and bake this until it is golden brown and bubbly. Not only will you love the smell of the pecans as they cook, but you will love the special sweetness the honey adds to the brown sugar-based filling. Let this cool completely before you slice this into single servings. Serve the squares with vanilla ice cream for an over-the-top dessert.
Double Chocolate Cookie: Using your hand make a well in the center of the dough. Add in the cocoa powder and chocolate chunks. Fold the cookie dough over itself to make sure the ad-ins are distributed through out.
Whether you’re planning a weeknight dinner, weekend meal, or special-occasion feast for friends, we’ll show you how to do it right, with tips, menus, and so much more. Check out our 15-minute main dishes, quick pastas, inspired chicken recipes, make-ahead meals, and freezable entrees.
Shortcut Blender Tomato Sauce (above) pairs beautifully with these meatballs and is perfect when vine-ripened tomatoes are in season.  When canned tomatoes are the best option, Basic Marinara (below) is a great option.
3 Make meatball mixture: In a large bowl, combine the beef, pork, ricotta cheese, grated parmesan, eggs, salt, parsley, oregano, black pepper, garlic cloves and the bread-milk mixture. Mix it well with your hands until it barely combines.
One more note because I know I am going to get this question in the comments below. Yes, you can use light brown sugar in place of dark brown, and yes you will notice the taste difference. The addition of molasses to the dark brown sugar adds to the depth of flavor in this dish.
This recipe is absolutely delicious and full of flavor. Everyone in my family loved it. It was very nice that the prep was quick and simple and we have most of the ingredients on hand all the time! I love the idea that you just throw it all in the pan. It works great with my families busy lifestyle! I think to change it up a bit, next time I am going to try different flavored Barbecue sauce. Thanks for sharing this recipe! It is a keeper!
I haven’t tried, but I think it could be good. My suggestion, however, would be to use dark meat as the breast meat is more likely to dry out if overcooked even a little. If you do try, please report back!
January is also a time when I pay more attention to how much I’m spending at the grocery store. We feed a lot of people in this house through November and December and the same balance that applies to our diet must also apply to our bank account. Not to mention that the December credit card bill has arrived (ouch).  
This meal was quick, easy and inexpensive…and it turned out Delicious. Only adjustment I made was adding crushed  red pepper, no need for PF Changs when you can make this at home. Thank you for the great recipe, my family loved it!!
I didn’t understand about the oil.do you put any in the meatball mixture,if so how much,or do you add the icup+2tbs to the pan of sauce,to saute the onions + garlic? It seems like alot5 of oil for the sauce.
I had high hopes for this dish, but it turned out just OK.  It did not have much flavor at all.  We could not taste any garlic, even though I put in 4 big cloves.  Boiling the garlic slices took all the flavor out of them.  There was not enough oregano or basil flavor.  I even put the basil in at the end with the spinach.  I don’t think this dish is any easier than boiling pasta in one pot, and making a quick tomato sauce in another, besides one less pot to wash.  Will not make again.
FOR HIGH ALTITUDE BAKING (5,200 feet): Increase flour to 2 1/2 cups. Add 2 teaspoons water with flour and reduce both granulated sugar and brown sugar to 2/3 cup each. Bake drop cookies for 8 to 10 minutes and pan cookie for 17 to 19 minutes.
The recipe for these Caramel-Chocolate Chip Cookie Bars is from the kitchen of Jennifer McHenry of bakeorbreak.com. As Jennifer explains, “Growing up in Mississippi, baking was a way of life. If someone you love is a fan of chocolate and caramel, these are a quick, easy way to create a little happiness.” And we definitely agree these bars are little grab-and-go bites of happiness. They are packed full of milk chocolate morsels and melted caramel. These bars are filled with sweet and sticky delights. Bite into one and you will want another.
I have a question about the 1 tablespoon of dough for each cookie. when I measured it out, I got about twice the amount of cookies as the recipe states. They are small and very delicious, but wondered if maybe the dough measurement is meant to be 2 tablespoons to get the larger size and be closer to the 2 dozen as the recipe says.
These hearty meatballs are a family favorite and a big hit wherever they go! In their delicious barbecue sauce, they’re a perfect dish to pass and also work well as hors d’oeuvres. —Jane Barta, St. Thomas, North Dakota
I have made the grape jelly-ketchup for years but I make meat balls from ground beef alone. Bring a pot of water to a boil. Drop meat balls into boiling water. When they float they are done. Then let them cook in crockpot. This make the meatballs less fat. Fat is in the water. 
You’re reading the recipe correctly: There are green grapes in this dish. Their juicy, crisp, and bright sweetness complements the tomatoes and provides a nice contrast to feta’s creamy tang. Besides the pan-grilled asparagus shown, any green vegetable sautéed or grilled with a little garlic, salt, and pepper makes a good side―try spinach, broccoli, or even kale.
Store-bought chicken fingers are often loaded with all kinds of can’t-prounce ingredients. Stock your freezer with this homemade version instead — your kids will love them, but don’t be surprised if they’re a grownup favorite too.
So- is it just another way to “relabel” food to trick people into believing they are getting value for money but actually charging them more? I don’t think this is a universally applied definition/ rule though, rather than clever (scummy) marketing tactics used by some.
May I please have the flourless monster cookie recipe? Also, do you recommend any specific gluten free flour mixes if needing to sub for a recipe that calls for flour? I’ve tried a few but haven’t found one I’ve loved. Thanks!
“This is a culmination of all the meat loaves I’ve ever eaten,” says Andrew Curren. “My mom always made a good meat loaf—it never had the tomato goo on top of it. Then I tasted a meat loaf that had cheese in it; that was a good idea. In Italy, I was introduced to soffritto and realized the importance of cooking with carrots, onion, celery.” Curren serves the meat loaf with creamy gravy, which is also excellent on lunchtime meat loaf sandwiches.
The easiest way to get dinner on the table is to throw everything into your slow cooker and forget about it for a few hours. That’s the basis of this herb chicken and mushroom stew recipe. It’s minimal work but big on convenience and flavors.I used white button mushrooms because you can get large quantities of them for cheaper. You could also use cremini or baby bella mushrooms if you prefer.Yields 5 (1-cup) servings of Herb Chicken and Mushroom Stew The Preparation24 ounces …
Despite their comfort food status, meatballs are surprisingly chic. What starts as a humble hulk of ground meat is seasoned and rolled, then fried, baked, or braised into a flavorful one- to three-bite morsel.
Made these according to recipe. Will definitely leave the rice out next time. Otherwise, good flavor. Maybe amend the recipe to not include rice? I think it would stick fine with the egg and flour alone. Still added rice because I thought maybe you were on to something!
PREPARE dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in wax paper. Refrigerate for 30 minutes.* Preheat oven to 375° F. Cut into 1/2-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies.
You don’t even have to be in Mississippi to enjoy these because this great recipe brings these wonderful flavors anywhere. Yummy ingredients from the popular drink—chocolate, espresso, whipping cream—make a splash in these decadent bars filled with chopped pecans and garnished with chocolate-covered espresso beans. These also do a little tippling: a few tablespoons of coffee liqueur and vodka both make an appearance in the recipe. You’ll love the distinctive flavors of both. And yes, those chopped chocolate-covered espresso coffee beans push this over the top. Serving this with a cup of coffee is optional.
This one-pot fusilli dish packs in a lot of flavors, with earthy shiitakes, browned pancetta, and wilted bitter greens. Emulsifying the rendered fat from the pancetta with the stock used to cook the pasta produces a nicely creamy sauce.
Amidst a cherry-picked Pinterest Sea of “perfect chocolate chip cookies” a Google Forest of “best ever chocolate chip cookies”, and dog-eared cookbooks of “award-winning” and family favorite chocolate chip cookie recipes, you have somehow found yourself here, face-to-cookie with the “worst” chocolate chip cookies.
1 Make the tomato sauce: Heat olive oil in a large skillet on medium heat. Add the onions, carrots, celery, and parsley. Stir to coat with the oil, reduce the heat to low and cover the pan. Cook for 15 to 20 minutes until the vegetables are soft and cooked through.