Kosher salt and freshly ground black pepper, to taste
1/4 cup chopped fresh basil leaves
1/3 cup freshly grated Parmesan
Directions:
Set a 6-qt Instant Pot® to the high saute setting. Heat olive oil; add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.
Add onion, and cook, stirring frequently, until translucent, about 2-3 minutes. Stir in garlic until fragrant, about 1 minute.
Stir in wine, scraping any browned bits from the bottom of the pot.
Stir in marinara sauce, beef stock and pasta; season with salt and pepper, to taste. Select manual setting; adjust pressure to high, and set time for 5 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions. Stir in basil and Parmesan.
Serve immediately.
Notes:
*Beef stock can be used for red wine as a non-alcoholic substitute.
Did you Make This Recipe?
Tag @damn_delicious on Instagram and hashtag it #damndelicious.
This classic Chinese Broccoli Beef Stir Fry recipe only 30 minutes from start to finish! Crisp-tender broccoli and tender steak, all decked out in a savory sauce. Serve with rice.
Here's our weekly round-up of all good things, good advice, good feelings. It’s the happy hour of blog posts! This week: Cake for Breakfast, Baking Tennis Shoes, and Cooking with Kids!
Bacon-Wrapped Hot Dogs! These are the absolute ultimate hot dog. They're stuffed with cheese, onions, and sauerkraut, wrapped in bacon, and cooked on a hot grill. THIS is how to grill hot dogs.
What does pepper contribute to our food, as well as our daily rituals? Get to know your old friend pepper in a whole new way and your cooking experience will be the richer for it.
The ritual of cranking a pepper mill punctuates your food. Grinding peppercorns exposes volatile oils to the air, triggering a rapid release—and then loss—of an enticing spectrum of flavors.
Here's a classic coleslaw recipe made with thinly sliced cabbage, carrots and green onion, seasoned with mayonnaise, mustard, vinegar dressing. It's what you want for picnics, backyard BBQs, and summer potlucks!
Pineapple Shrimp Fried Rice has a delicious flavor combination of savory, sweet and spicy. Serve it in hollowed out pineapples for a beautiful presentation!
Pineapple Shrimp Fried Rice
I love fried rice, it’s one of my favorite foods! This shrimp fried rice dish is inspired by a Malaysian restaurant I used to frequent before they closed down. You may also like this vegetarian fried rice with edamame, or this low-carb cauliflower fried rice instead.
Italian Grilled Cheese Sandwiches! Italian sub, meet your friend, grilled cheese! This is a gooey match made in heaven: three kinds of Italian deli meat, provolone, and buttery toasted bread.
The easiest crockpot soup ever! Fresh corn kernels, bacon, potato, stock, garlic, thyme. Topped with crisp bacon bits and chives. THE BEST.
This is legit my favorite year-long soup.
Perfect for those super hot summer days where you’re out by the beach all day, coming home to this hearty fresh corn soup where you can get 8 ears of corn for just a $1 at your local grocery store.
An added bonus is that you don’t even have to turn on the stovetop or oven (especially if you have the nifty saute function in your slow cooker!), keeping the house nice and cool.
Then there’s the Chiberia days – you know, the -50 windchill winter Chicago nights where nothing in the world could beat this cozy cozy soup. And if fresh corn on the cob is not readily available, frozen corn kernels will work just fine.
I just don’t recommend skimping on that bacon though. The bacon slices give off so much goodness, cooking low and slow for 8 hours. And the extra crisp bacon bit toppings don’t hurt either!
Slow Cooker Corn Chowder
Yield:8 servings (10 cups)
prep time:20 minutes
cook time:8 hours
total time:8 hours 20 minutes
The easiest crockpot soup ever! Fresh corn kernels, bacon, potato, stock, garlic, thyme. Topped with crisp bacon bits and chives. THE BEST.
Kosher salt and freshly ground black pepper, to taste
1 cup heavy cream
2 tablespoons chopped fresh chives
Directions:
Heat a large skillet over medium high heat. Add diced bacon and cook until brown and crispy, about 6-8 minutes. Drain excess fat; transfer bacon to a paper towel-lined plate. Set aside.
Place corn, potato, bacon slices, onion, garlic and thyme into a 6-qt slow cooker. Stir in chicken stock; season with salt and pepper, to taste.
Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours. Remove thyme sprigs and bacon.
Puree with an immersion blender until desired consistency is reached. Stir in heavy cream; season with salt and pepper, to taste.
Serve immediately, sprinkled with bacon and garnished with chives, if desired.
Did you Make This Recipe?
Tag @damn_delicious on Instagram and hashtag it #damndelicious.
This fast and easy Cajun Shrimp recipe is a meal-in-one, made with shrimp, sausage, and lots of colorful vegetables such as zucchini, yellow squash and bell peppers.
Air Fryer Cajun Shrimp and Vegetables
This is the best Cajun shrimp recipe! It’s colorful and packed with flavor. The best part is it takes less than thirty minutes to make! This recipe was inspired by these Cajun Shrimp Foil Packets, which are so popular on my blog. You can see more air fryer recipes by clicking on the AF icon.
Creamy avocados and savory black beans are a great match. Load them onto a quesadillas, add a mix of cheeses, and dinner is served in minutes! This is such an easy and kid-friendly weeknight dinner.
BBQ Chicken cooked slowly on the grill, slathered with your favorite barbecue sauce - does it get any better? This is the best recipe for making perfect BBQ chicken for all your summer gatherings and cook outs.
This is the creamiest, most delectable, most lemony cheesecake! It's speckled with lemon zest and topped with tart, luscious lemon curd. It's just what you need to satisfy that sweet-tart craving.
Fresh mixed greens tossed with honey mustard dressing, a hard-boiled egg, and a slice of chewy sourdough grilled to perfection. This simple side salad or quick lunch is on your table in about 15 minutes.
Honey Mustard Dressing is ready in 10 minutes or less and adds zip to any salad, but don't let lettuce have all the fun! Use it as a dipping sauce for chicken fingers, a marinade for pork, or toss it with freshly roasted vegetables!
If you’re new to my meal plans, I’ve been sharing these free, 7-day flexible healthy meal plans (you can see my previous meal plans here) that are meant as a guide, with plenty of wiggle room for you to add more food, coffee, beverages, fruits, snacks, dessert, wine, etc or swap recipes out for meals you prefer, you can search for recipes by course in the index. You should aim for around 1500 calories* per day.
There’s also a precise, organized grocery list that will make grocery shopping so much easier and much less stressful. Save you money and time. You’ll dine out less often, waste less food and you’ll have everything you need on hand to help keep you on track.
Lastly, if you’re on Facebook join my Skinnytaste Facebook Community where everyone’s sharing photos of recipes they are making, you can join here. I’m loving all the ideas everyone’s sharing! If you wish to get on the email list, you can subscribe here so you never miss a meal plan!
Also, if you don’t have the Skinnytaste Meal Planner, now would be a great time to get one to get organized for 2019! There was a print error last year, but it’s perfect now! You can order it here!
THE DETAILS:
Breakfast and lunch Monday-Friday, are designed to serve 1 while dinners and all meals on Saturday and Sunday are designed to serve a family of 4. Some recipes make enough leftovers for two nights or lunch the next day. While we truly believe there is no one size fits all meal plan, we did our best to come up with something that appeals to a wide range of individuals. Everything is Weight Watchers friendly, I included the updated Weight Watcher Freestyle Points for your convenience, feel free to swap out any recipes you wish or just use this for inspiration!
The grocery list is comprehensive and includes everything you need to make all meals on the plan. I’ve even included brand recommendations of products I love and use often. Cross check your cabinets because many condiments you’ll notice I use often, so you may already have a lot of them.
And last, but certainly not least, this meal plan is flexible and realistic. There’s plenty of wiggle room for cocktails, healthy snacks, dessert and dinner out. And if necessary, you can move some things around to make it work with your schedule. Please let me know if you’re using these plans, this will help me decide if I should continue sharing them!
*Prep Sunday night, if desired.
**This is just a guide, women should aim for around 1500 calories per day. Here’s a helpful calculator to estimate your calorie needs. I’ve left plenty of wiggle room for you to add more food such as coffee, beverages, fruits,
snacks, dessert, wine, etc.
Corn, crab, and Old Bay are the taste of summer. Put them together in these easy deviled eggs, and you've got your next favorite recipe for a picnic or barbecue!
Slow cooker short ribs? Yes, please! Noodle bowls, spinach and artichoke pasta, baked fish and croque monsieur round out this meal planning masterpiece!
Mini cheesecake cupcakes made with Greek yogurt and cream cheese with a vanilla wafer crust topped with strawberries and blueberries to create a red, white and blue dessert using Mother Nature as my source for food coloring.
Cheesecake Cupcakes
These are the perfect Memorial Day weekend treat, they taste too good to be under 100 calories! And if you prefer a lemon dessert, try these lemon cheesecake cupcakes instead. If you want them gluten free, leave out the vanilla wafer. (more…)
from RSSMix.com Mix ID 8174097 http://feedproxy.google.com/~r/weightwatcherspointsrecipes/~3/mI8f5FS_viA/
Olive oil, lemon juice/zest, garlic, Dijon, oregano, thyme. THE BEST marinade ever. Made on the grill or stovetop. SO SO GOOD.
I have never ever been so excited to eat grilled chicken.
Like really, really, really, really excited where it’s all I can think about, day or night.
Where all I want is a plate full of these perfectly juicy, garlicky, lemon chicken thighs with a side of roasted sweet potatoes and broccoli.
Well, who am I kidding? I would prefer this with some crispy french fries sans sweet potato and broccoli but hey, it’s wedding season.
No, but really, these thighs are out of this world. And with a simple marinade, you’ll also be thinking about this constantly.
Plus, with the warmer weather, you can throw these bad boys on the grill with some lemon halves for extra charred lemon juice for serving. It’s so so good.
Lemon Garlic Chicken Thighs
Yield:6 servings
prep time:2 hours 15 minutes
cook time:20 minutes
total time:2 hours 35 minutes
Olive oil, lemon juice/zest, garlic, Dijon, oregano, thyme. THE BEST marinade ever. Made on the grill or stovetop. SO SO GOOD.
Kosher salt and freshly ground black pepper, to taste
2 pounds boneless, skinless chicken thighs
1 1/2 tablespoons canola oil
Directions:
In a medium bowl, combine chicken stock, olive oil, lemon juice, lemon zest, garlic, Dijon, oregano, thyme, 1 1/2 teaspoons salt and 1 1/2 teaspoons pepper.
In a gallon size Ziploc bag or large bowl, combine chicken and chicken stock mixture; marinate for at least 2 hours to overnight, turning the bag occasionally. Drain the chicken from the marinade.
Heat canola oil in a cast iron grill pan over medium-high heat.* Working in batches, add chicken to the grill pan in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side.
Serve immediately.
Notes:
*If you do not have a cast iron grill pan, you can also use a large cast iron skillet.
Did you Make This Recipe?
Tag @damn_delicious on Instagram and hashtag it #damndelicious.
Here's our weekly round-up of all good things, good advice, good feelings. It’s the happy hour of blog posts! This week: Salted Watermelon, Cookbook Awards, and Aeropress Love.
Here's a delicious and EASY crab dip to serve at your next party! Just mix some lump crab meat with sour cream, mayo, shallots, and seasonings, and it's ready for the party table. Delicious crab dip with lump crab meat, sour cream, mayonnaise, shallots, dill, lemon zest, white wine vinegar, and Worcestershire sauce.
These Honey Mustard Chicken Wings are a go-to party snack. Marinate them with honey, mustard, and soy sauce, and then roast them in the oven. No deep-frying required!
This easy meal-prep honey-sriracha chicken dish, which can also be served as a main dish, is made on a sheet pan and comes together quick!
It’s been a while since I posted a new meal prep recipe, I made this just before my trip to Italy and loved how it turned out. It is simple, sweet and spicy, and so flavorful made with honey, sriracha and sesame oil served over brown rice. Some other meal prep recipes I love to make are this Taco Salad Meal Prep, Greek Chickpea Salad, and these Freezer Breakfast Burritos.
Sheet pan dinners are lifesavers, and this recipe for Sheet Pan Ranch Pork Chops comes with a bonus: the seasoning mix is also great for homemade dressing or flavoring other meals!
Are you just not sure you're holding your chef's knife right? Do knives in general mystify you? Here are two of the most common ways to hold your chef's knife.
These chicken skillet enchiladas are easy to make and ready in 30 minutes. They also use only one pan and are great to double and freeze for a meal down the road!
Disclosure: This post is sponsored by Cabot Creamery. As always, I only partner with brands that I love and truly believe in, allowing me to create more quick and easy recipes to get us through the week without breaking the bank. All opinions expressed are my own.
Seriously the EASIEST way to make this! Only 3 min in the IP using frozen spinach. No need to thaw and squeeze dry!
We all need that crowd-pleasing appetizer, the one that feeds an army but doesn’t require too much work. Oh, and preferably one that doesn’t require the oven.
Because, hello, we’re in the summer heat!
That’s where this spinach and artichoke dip comes in.
It is by far one of the easiest dips I have ever made with the help of the Instant Pot. It takes care of all the work for you in just 3 minutes using frozen chopped spinach that doesn’t require any kind of thawing or squeezing dry! This is too easy, right?
Once you release the pressure, you get to the best part – you get to stir in all that glorious Cabot cheese!
Cabot, owned and operated by real farmers, has been making my favorite cheddar cheeses since 1919. They are 100% naturally lactose-free, aged, and gluten-free. And they are 100% key to yield the creamiest, cheesiest dip of your lives.
Instant Pot Spinach and Artichoke Dip
Yield:12 servings
prep time:20 minutes
cook time:20 minutes
total time:40 minutes
Seriously the EASIEST way to make this! Only 3 min in the IP using frozen spinach. No need to thaw and squeeze dry!
Place spinach, artichoke hearts, cream cheese, sour cream, chicken stock, green onions, garlic, salt and red pepper flakes into a 6-qt Instant Pot®. Stir until well combined.
Select manual setting; adjust pressure to high, and set time for 3 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
Stir in cheeses until melted, about 2 minutes.
Serve immediately, garnished with parsley, if desired.
Did you Make This Recipe?
Tag @damn_delicious on Instagram and hashtag it #damndelicious.
Who doesn't love chocolate ice cream?! This version has a deep chocolate flavor and creamy texture. Top with chocolate sauce, whipped cream, and a cherry for an ice cream sundae!
Homemade Pancake Mix comes together in mere minutes and keeps for up to six months! Fluffy, buttery pancakes piled high on a Saturday morning are just a scoop away.
These Bang Bang Shrimp Tacos are a copycat of the ones from Bonefish Grill. Plump fried shrimp gets tossed in a spicy sriracha and chili garlic sauce. Consume immediately—you won't want to wait, anyway!
What's cooking this week?! What about easy pan-fried flank steak? Or maybe some ginger-garlic shrimp? We've got plenty of ideas to help you feed your family all week long!
The Southern favorite, biscuits and gravy, gets the casserole treatment! Assemble the gravy ahead of time; make this for a hungry brunching crowd, and you'll taste why it's a classic!
Skip the takeout and make the BEST chow mein at home in less than 30 min! Perfectly crispy noodles with bok choy, mushrooms + bean sprouts!
We were ordering Chinese take-out from one of my favorite places. And all I really wanted was a giant bowl of chow mein with pan-fried noodles to that perfect crispness and crunch.
Except Ben says to me, “I think it’s lo mein that you want.” I was hesitant. I was 99% certain it was chow mein that I was looking for. He said, “Doesn’t the ‘chow’ in chow mein mean rice?”
I should have just stopped listening to him right there. Instead, I ordered the lo mein and I did not get my crispy noodles. And someone slept on the couch that night.
So in case you all are wondering, that is the key difference to chow mein versus lo mein. Chow mein noodles are fried to crispness while lo mein noodles are boiled to softness.
Both are great – but sometimes you just want those crispy noodles.
So after that mix up, I’ve been trying to perfect a homemade chow mein dish. You know, so I don’t have to constantly fight about chow mein versus lo mein with Ben.
And lo and behold, I think I’ve got it. This recipe here is created with the most perfect crispy noodles made with Hong Kong-style pan-fried noodles.
This can be found at your local Asian grocery store, and is usually sold parboiled so they can be used straight from the bag to pan without boiling them first, yielding that amazingly crisp firmness with soft, chewy spots throughout.
But if you can’t find them or they are not available, don’t worry. Fettuccine, linguine, or even ramen noodles (with the seasoning packet discarded) make for a handy substitute!
Easy Chow Mein
Yield:4 servings
prep time:15 minutes
cook time:15 minutes
total time:30 minutes
Skip the takeout and make the BEST chow mein at home in less than 30 min! Perfectly crispy noodles with bok choy, mushrooms + bean sprouts!
1 (16-ounce) package Hong Kong-style pan-fried noodles
Kosher salt and freshly ground black pepper, to taste
2 tablespoons canola oil
1 (3.5-ounce) package shiitake mushrooms
4 baby bok choy, coarsely chopped
1 cup mung bean sprouts, rinsed and drained
Directions:
In a small bowl, whisk together oyster sauce, soy sauce, garlic, ginger and Sriracha; set aside.
Heat 1 tablespoon canola oil in a large skillet or wok over medium high heat. Add noodles and cook, stirring constantly, until golden brown and crispy, about 3-4 minutes; set aside.
Heat remaining 1 tablespoon canola oil in the skillet. Add mushrooms, and cook, stirring often, until tender, about 3-4 minutes. Stir in bok choy until just wilted, about 1 minute.
Stir in noodles and oyster sauce mixture until well combined, about 2 minutes. Stir in bean sprouts.
Serve immediately.
Did you Make This Recipe?
Tag @damn_delicious on Instagram and hashtag it #damndelicious.
Hi all! I am away in Italy this week, can’t wait to share my trip with you when I return but I didn’t forget you! On this plan there are options for BBQ/Potlucks on Saturday and Sunday, you may have to adjust the servings accordingly based on your needs with backyard parties and gatherings.
If you’re new to my meal plans, I’ve been sharing these free, 7-day flexible healthy meal plans (you can see my previous meal plans here) that are meant as a guide, with plenty of wiggle room for you to add more food, coffee, beverages, fruits, snacks, dessert, wine, etc or swap recipes out for meals you prefer, you can search for recipes by course in the index. You should aim for around 1500 calories* per day.
There’s also a precise, organized grocery list that will make grocery shopping so much easier and much less stressful. Save you money and time. You’ll dine out less often, waste less food and you’ll have everything you need on hand to help keep you on track.
Lastly, if you’re on Facebook join my Skinnytaste Facebook Community where everyone’s sharing photos of recipes they are making, you can join here. I’m loving all the ideas everyone’s sharing! If you wish to get on the email list, you can subscribe here so you never miss a meal plan!
Also, if you don’t have the Skinnytaste Meal Planner, now would be a great time to get one to get organized for 2019! There was a print error last year, but it’s perfect now! You can order it here!
THE DETAILS:
Breakfast and lunch Monday-Friday, are designed to serve 1 while dinners and all meals on Saturday and Sunday are designed to serve a family of 4. Some recipes make enough leftovers for two nights or lunch the next day. While we truly believe there is no one size fits all meal plan, we did our best to come up with something that appeals to a wide range of individuals. Everything is Weight Watchers friendly, I included the updated Weight Watcher Freestyle Points for your convenience, feel free to swap out any recipes you wish or just use this for inspiration!
The grocery list is comprehensive and includes everything you need to make all meals on the plan. I’ve even included brand recommendations of products I love and use often. Cross check your cabinets because many condiments you’ll notice I use often, so you may already have a lot of them.
And last, but certainly not least, this meal plan is flexible and realistic. There’s plenty of wiggle room for cocktails, healthy snacks, dessert and dinner out. And if necessary, you can move some things around to make it work with your schedule. Please let me know if you’re using these plans, this will help me decide if I should continue sharing them!
*This is just a guide, women should aim for around 1500 calories per day. Here’s a helpful calculator to estimate your calorie needs. I’ve left plenty of wiggle room for you to add more food such as coffee, beverages, fruits,
snacks, dessert, wine, etc.
**Green salad includes 4 cups mixed greens, 2 scallions, ½ cup each: tomatoes, cucumber, carrots, chickpeas and
½ cup light vinaigrette.
***Leave 2 servings of salad undressed (and put on the side) for leftovers Thurs/Fri.
Here's our weekly round-up of all good things, good advice, good feelings. It’s the happy hour of blog posts! This week: Kitchen Shears, Vanilla Cake, and Murder, She Wrote!
This mac and cheese with fresh basil and artichokes takes the classic to new heights! The sauce is infused with basil and made with a blend of melted cheeses. No roux! (P.S. Your kids will love this, too!)
These easy Shrimp Cakes are such a good weeknight meal. They're made with shrimp and sweet potatoes mixed with garlic and other spices. Serve with tartar sauce and coleslaw!
Grilled Chicken pairs beautifully with avocados and mangoes in this delicious salad, perfect for those warmer nights you don’t want to heat up the kitchen.
