Serve with a scoop of vanilla ice cream. Lightly coat a 9-by-13-inch baking dish with cooking spray. Add cherries and preserves to the dish; gently stir to combine and spread in an even layer. Photo: Photography / Antonis Achilleos, Styling / Christine Keely, Ali Ramee Whisk cake mix, milk, coffee and butter in a medium bowl until completely combined. Stir in chocolate chips. Pour the batter over the cherry mixture in the dish....
The coffee flavor is subtle, but it adds complex depth to the cake’s flavor. Whisk egg, milk, oil and vanilla in a glass measuring cup. Add to the flour mixture; stir with a rubber spatula until just combined. Fold in chocolate chips, if using. Scrape the batter into the prepared baking dish. (It may look strange at this point, but don’t worry. During baking, cake forms on top with sauce underneath....
Natural peanut butter lends texture and bold peanut flavor to these mini cupcakes with peanut butter frosting. Add chocolate shavings and chopped peanuts to give these tasty two-bite cupcakes extra flavor and texture. Coat 2 (24-cup) mini muffin tins with cooking spray, or line with paper liners. Photo:Photographer: Jen Causey, Food Stylist: Emily Nabors Hall Whisk oil, yogurt, buttermilk, vanilla and egg together in a medium bowl until combined. Gently stir the oil mixture into the flour mixture until just combined....
These festive no-cook energy balls have all the flavors you love in peppermint-chocolate bark but in healthy snack form. The recipe is easily doubled or even tripled. Divide the mixture evenly into 16 balls, about 2 tablespoons each. Break candy canes into large pieces; place in the food processor. Process until very finely chopped, about 1 minute. Transfer to a medium bowl. Roll the balls in the crushed candy canes until well coated....
This easy salad recipe allows for a wonderful use of leftover cooked chicken. Top with 14 cup chopped avocado, 2 tablespoons sunflower seeds, and 12 ounce cubed Cheddar. Tips Tip: To make a quick apple-cider vinaigrette, whisk 2 Tbsp. cider vinegar with 1/8 tsp. each salt and pepper. Slowly whisk in 1/4 cup extra-virgin olive oil until blended. Extra dressing will keep, covered, in the refrigerator for up to 5 days....
If you prefer another salad dressing, feel free to use that instead of our honey-mustard vinaigrette. Before serving, drizzle with dressing. To make ahead Assemble salad and refrigerate for up to 3 days. Drizzle with dressing just before serving. Daily Values (DVs) are the recommended amounts of nutrients to consume each day. (-) Information is not currently available for this nutrient.
This healthy chopped salad is a great way to use up leftover cooked chicken. you’ve got the option to reserve the remaining hard-boiled egg half for a snack. Add Toss 1 Tbsp. dressing; toss to coat. Arrange tomato, cucumber, mushrooms, chicken, egg, and beans in rows atop the lettuce. Drizzle with the remaining 1 Tbsp. Daily Values (DVs) are the recommended amounts of nutrients to consume each day. (-) Information is not currently available for this nutrient....
Here’s how we made over this recipe to be healthy and diabetes-friendly: 1. We swapped the bacon for crispy chickpeas. We used low-fat yogurt as the primary ingredient in the creamy dressing. Ali Redmond Low-fat yogurt is a good source of calcium, vitamin D and protein. We’ve made the blue cheese optional. We use plenty of fresh herbs and citrus. Joy Howard Lemon juice works the same way: it adds brightness and tang to the dressing with minimal calories....
It doesn’t get easier than a cucumber and tomato summer salad! Fresh cucumber and juicy ripe tomatoes are all you gotta really make this salad shine. Marinating cucumbers and tomatoes in vinegar with a touch of lemon zest infuses the dish with tangy citrus flavor. Photo: Greg DuPree ThisChopped Cucumber & Tomato Salad with Lemonis the simple summer salad you’ve been looking for. We love the textural differences between the crisp, clean cucumbers and the juicy, ripe tomatoes....
Enjoy this filling and colorful salad for lunch or dinner. If youre looking for a fun way to enjoy seasonal produce, then thisChopped Power Salad with Chickenis it! How to Make Chopped Power Salad with Chicken 1. Photographer: Grant Webster, Food Stylist: Holly Dreesman, Prop Stylist: Joseph Wanek That means less dishes and quicker assembly. Because there are plenty of ingredients, youll want to choose a large bowl for the task....
A garlicky oil and vinegar dressing brings everything together. ThisChopped Salad with Chickpeas, Olives and Fetabrings the flavors of the Mediterranean together into one bowl. Keep reading for our expert tips, including how to save time with kitchen prep. Kelsey Hansen If your cucumber has large seeds, remove them before chopping. Also, drying the cucumbers before adding them to the salad can help. The salad will remain fresh for about 3 days, while the dressing will last for approximately a week....
If you might’t find a hearty mix, go with broccoli slaw or shredded Brussels sprouts. Top each with 1/2 cup edamame and one-fourth of the tofu. Transfer 2 tablespoons vinaigrette into each of 4 small lidded containers and refrigerate for up to 4 days. Seal the salad containers and refrigerate for up to 4 days. Dress with vinaigrette up to 1 day before serving. Tips To make ahead: Refrigerate for up to 4 days....
Flour tortillas are just as authentic to the Mexican food canon as their corn-based counterparts. This version uses a blend of whole-wheat and all-purpose flour for added fiber and nutrients. If you want to make them without the chorizo, simply add 1 1/2 tablespoons more lard. Photo: Vianney Rodriguez “That tortilla is shaped like the state of Florida!” I step back, letting the eldest woman in my family fix my tortilla-shaping mishap....
