Cooks Network: QUICK&EASY

Sweet Chili Salmon – quick and easy salmon with Thai sweet chili sauce. The recipe takes only 15 mins on skillet or you can bake it.

Thai sweet chili sauce is a condiment that I never run out in my kitchen. The reason is very simple; we are addicted to it and would use it on everything: sweet chili chicken, fried wontons, Thai lettuce wraps, or anything that I can dip into it.

I added some lime juice to the sweet chili sauce to dilute it a little bit. Lime juice is also great to remove the fishy smell on salmon, it also cuts the fatty grease from the salmon skin. Then chop up some cilantro leaves and add some sesame seeds into the sauce. Slather the sauce on top of the salmon and you will have the easiest, most delicious, and absolutely mouthwatering salmon dish for dinner. If you don’t want to pan sear your salmon, you may bake it in the oven. Either way, this dish comes together in practically 15 minutes.

PREPARATION

Season the salmon with a wee bit of salt and pepper. Mix the sweet chili sauce, lime juice, sesame and cilantro leaves together. Stir to combine well. Set aside.
Heat up a skillet with the oil on medium heat. Pan sear the salmon on both sides, until cooked. Transfer the salmon onto a serving platter, add the sweet chili sauce on top of the salmon and serve immediately.

Cook’s Note:
You may bake the salmon at 450F for about 12 or 15 minutes or until they are cooked through.

INGREDIENTS

1 lb salmon, cut into 2-3 pieces
Salt
Black pepper
1 teaspoon oil
4 tablespoons bottled Thai sweet chili sauce
1 1/2 teaspoons lime juice
1/2 teaspoon White sesame
1/2 tablespoon chopped cilantro leaves

NUTRITION INFORMATION

Serving Size: 1 (318 g) Servings Per Recipe: 4

Calories 403.9 Calories from Fat 125 31% Total Fat 14 g 21% Saturated Fat 2.6 g 12% Cholesterol 146.3 mg 48% Sodium 238.5 mg 9% Total Carbohydrate 0 g 0% Dietary Fiber 0 g 0% Sugars 0 g 0% Protein 65.2 g 130%

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Are you ready for this? I’m taking the classic enchilada and giving it a healthy-ish makeover by swapping out the tortilla and carbs for sheets of zucchini made with the KitchenAid® Artisan® Stand Mixer and Vegetable Sheet Cutter attachment.

This is my new favorite kitchen accessory for my beloved KitchenAid® mixer. The ease in which it works definitely earns it a top shelf space in my kitchen. There are no special tricks to using it—just clamp it down and hit the switch. Don’t worry if your first few sheets aren’t perfect, give yourself a break. In fact, quick tip on this recipe, pick up zucchinis that are a bit thicker. It’ll make it easier to get more uniform sheet as you become familiar with the sheet peeler. But, should you get some broken sheets just overlap the the pieces by an inch. The zucchini sheets will be pliable enough to roll and no one will be the wiser.

In fact, my boys prefer this version to the traditional corn or flour rolled enchiladas. It’s a win for all of us because I think rolling these zucchini sheets is so much easier. For the filling, I kept it traditional, but if you have a specialized or killer recipe do the rest of us a favor and share it in the comments section. I’d love to know what spices you use for your sauce. Do you roast your peppers, toast your own spices? I want to know!

Now that you are in the know about the Vegetable Sheet Cutter attachment, can we talk about the possibilities? I have no less than a dozen-plus recipes I want to try. But next up is a butternut lasagna. I can’t wait to share this one, so stay tuned because it’s going to be epic!

PREPARATION

Using the thin blade on the Vegetable Sheet Cutter attachment process the zucchini, saving the cores for the filling of the enchiladas. Take the vegetable sheets and lay them between paper towels to help take car of any extra moisture.

Preheat your oven to 350ºF

Chop up the zucchini cores along with the onion, heat up the olive oil in a skillet over medium heat then add the chopped zucchini core and onion with a pinch of salt and sauté until the vegetables are soft and somewhat translucent, 5-6 minutes. Add the coriander and cumin and cook for a minute more to help bloom the spices then stir in the chicken and 1 cup of the enchilada sauce.

Set the filling aside and pour 1/4 cup into the bottom of a 2 qt baking dish.

Cut the zucchini sheets into 8” lengths, add 1/4 cup of filling to one end and roll it up. and place seam side down in the pan. Continue until you’ve used up all the filling then pour the rest of the enchilada sauce over the top, sprinkle with the cheese and bake for 20-30 minutes, until the cheese is melted and the sauce is bubbly.

Top with scallions and cilantro and serve with sour cream.

INGREDIENTS

3 large or 4 smaller zucchinis
1 tablespoon olive oil
1/2 large yellow onion
kosher salt to taste
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
3 cups shredded chicken
1 1/2 cups enchilada sauce
2/3 cup shredded colby jack cheese

To serve

green onions
cilantro
sour cream

NUTRITION INFORMATION

Serving Size: 1 (319 g) Servings Per Recipe: 4

Calories 359.8 Calories from Fat 80 20% Total Fat 9.2 g 27% Saturated Fat 2.1 g 15% Cholesterol 74.7 mg 24% Sodium 587.5 mg 27% Total Carbohydrate 27.6 g 15% Dietary Fiber 4.5 g 18% Sugars 5 g 20% Protein 14 g 35%

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This quick and easy pita bread pizza collection is perfect for busy evenings and is great for meal prep! Three different pita bread pizza recipes, including two vegetarian options. A great addition to your meal planning rotation!

You make my heart so warm and fuzzy. I am so blown away by the responses I received after Tuesday’s post. You’ve reaffirmed what deep down, I already knew: That this is a community of amazing people who care deeply, love fiercely, and will stand for no BS.

I am so freaking proud of you and the work you’re already doing to make the world a little bit better. Thank you to the moon and back for sharing your stories with me over the past few days. I love you – madly and truly – and I am so hashtag blessed to know you, whether we’re standing together at a protest or simultaneously drooling over pizza from opposite sides of the country.

Now, is this “real” pizza? Probably not. (Please don’t disown me, friends who actually know anything about Italian food!)

But this IS pizza-LIKE. So I think it counts.
Also, it involves whole wheat pita bread.
And ALL OF THE TOPPINGS.

And is ready in less than 20 minutes so you can get back to calling your senators and doing your taxes and then getting a little wine drunk while you watch the new Beauty and the Beast trailer 1095019858 times because you’re sick of acting like a grownup.

…Not that I do that.

I’m putting three whole recipes in this post, which sounds a lot more impressive than it is because really, this is not a very recipe-y recipe.

Basically, the instructions are this: Put some stuff on a pita pocket. Cover it with cheese. Bake until cheese melts. Do a happy dance. The end.

BUT BUT BUT: The combinations of these particular quick and easy pita bread pizzas are pretty much wonderful.

There’s a quick margarita pizza (because cheese + basil + tomatoes = everything), a pesto + chicken + parmesan number (yay) and a Greek-inspired pizza that I totally and 100% ripped off from my friend Elizabeth, after she made us something similar a few months ago.

This is the perfect “we-have-nothing-for-dinner” dinner, and it’s easy to make a few different varieties so that everyone gets a couple of unique slices.

…or, y’know, so that you have five different mini pizzas all to yourself. You do you.

PREPARATION

Heat the oven to 375 degrees F.

Lay pita bread rounds in a single layer on a large baking sheet. They won’t rise or expand, so you can place them quite close together on the baking sheet if you need to.

Choose your pizza! You can make all three of the combinations above, or just choose one or two, or add your own favorite pizza toppings! This is kind of a no-recipe recipe, so there aren’t too many instructions.

Top each pita bread round with your desired toppings. If you’re making the margarita pita bread pizza, leave the basil leaves off until AFTER the pizza is baked, and then add them at the last minute so they don’t wilt!

Bake pita bread pizzas at 375 degrees F for 10-15 minutes until pita bread has lightly crisped, toppings are heated through, and cheese has just melted.

Slice pitas into quarters and serve immediately.

INGREDIENTS

FOR THE MARGARITA PIZZA

2 whole wheat pita bread rounds
2 tsp. olive oil
3 oz. fresh mozzarella cheese
10 cherry tomatoes, halved
fresh ground black pepper, to taste
6 fresh basil leaves, for garnish

NUTRITION INFORMATION

Serving Size: 1 (93 g)

Servings Per Recipe: 4

Calories 140.4
Calories from Fat 104

75%

Total Fat 11.7 g

17%

Saturated Fat 4 g

20%

Cholesterol 18.8 mg

6%

Sodium 34.9 mg

1%

Total Carbohydrate 4.7 g

1%

Dietary Fiber 0.8 g

3%

Sugars 1.4 g

5%

Protein 5 g

10%

FOR THE GREEK PIZZA

2 whole wheat pita bread rounds
1/3 cup plain hummus
1/2 cup fresh spinach, roughly chopped
2 Tbsp. sliced black olives
1/3 cup crumbled feta cheese

NUTRITION INFORMATION

Serving Size: 1 (118 g)

Servings Per Recipe: 6

Calories 176.8
Calories from Fat 121

68%

Total Fat 13.4 g

20%

Saturated Fat 6.5 g

32%

Cholesterol 35.8 mg

11%

Sodium 1025 mg

42%

Total Carbohydrate 5.6 g

1%

Dietary Fiber 1.1 g

4%

Sugars 3.1 g

12%

Protein 9.2 g

18%

FOR THE PESTO CHICKEN PIZZA

2 whole wheat pita bread rounds
1/3 cup basil pesto
2/3 cup cooked shredded chicken
1/2 cup shredded parmesan cheese
fresh ground pepper, to taste

NUTRITION INFORMATION

Serving Size: 1 (65 g)

Servings Per Recipe: 6

Calories 156.3
Calories from Fat 87

56%

Total Fat 9.7 g

14%

Saturated Fat 4.7 g

23%

Cholesterol 45.3 mg

15%

Sodium 200.4 mg

8%

Total Carbohydrate 2.8 g

0%

Dietary Fiber 0.4 g

1%

Sugars 1.1 g

4%

Protein 14.2 g

28%

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Quick and Easy Stromboli gets loaded with italian salami, pepperoni, pizza sauce and cheese! This is so quick, easy and delicious you will want to make it again and again!!

Do you ever make something and wonder why you haven’t made it before? This my friends is “that recipe”. Holy cow. We have been missing out!!

This recipe couldn’t be easier to make. It comes together in about 10 minutes and only takes 15 minutes to bake! You can always customize the ingredients to your families tastes. But the italian salami, pepperoni and cheese combo was delicious!

I seriously can’t even believe that I haven’t made this until now! To save on time you use a refrigerated pizza crust and it comes together in less than 10 minutes.

Since things have been so busy around here lately you better believe that this recipe will be happening on a weekly basis! You guys are going to love it too! You won’t be able to get enough of it!

PREPARATION

Preheat oven to 400 degrees. Roll the dough out and stretch it out on a piece of parchment paper. Spread the pizza sauce leaving about 2 inches from the edge. Top with italian salami, pepperoni, and 1 cup cheese.
Roll up the dough up like a cinnamon roll and pinch the edges to seal and fold where the seam is. Lay the stromboli seam side down. Brush with the egg and cut small slats in the top. Top with ¼ cup cheese and sprinkle with fresh parsley.

Bake for 15-20 minutes or until golden brown on top. Serve with warm pizza sauce.

NOTES

You can always customize the ingredients to your families taste!

INGREDIENTS

1 tube Pillsbury thin crust refrigerated pizza dough
½ cup pizza sauce
12 slices italian salami
16 slices pepperoni
1¼ cup mozzarella cheese (divided)
1 egg, beaten
2 Tablespoons fresh chopped parsley (optional)

NUTRITION INFORMATION

Serving Size: 3 (169 g) Servings Per Recipe: 5

Calories 147.9 Calories from Fat 76 52% Total Fat 8.5 g 13% Saturated Fat 4.6 g 23% Cholesterol 50.4 mg 16% Sodium 629.6 mg 26% Total Carbohydrate 1.9 g 0% Dietary Fiber 0 g 0% Sugars 0.4 g 1% Protein 15.8 g 31%

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02:08 1 comments

While perfect for an easy, healthy way to start an ordinary day, these baked eggs are also wonderful for breakfast and brunch get-togethers. Most of the prep work can be done ahead of time!

A few weeks ago, I spent a several days with my sister, Annie in Washington D.C. It was a wonderful time, but there’s something I’m a little embarrassed to admit… I didn’t visit many of the traditional D.C. sights. Annie and I enjoyed an amazing tour of the beautiful National Cathedral, but other than that, we spent most of our time talking, walking and cooking! Annie and I are two peas in a pod when it comes to enjoying time in the kitchen and sharing new recipe discoveries is one of our favorite things to do. Scott always says it’s a bit dangerous when we visit together as we “egg each other on”. This time it was true – literally!

The first morning of my visit, Annie served some wonderful baked eggs. She said her daughter, Katherine had served them for breakfast during a recent visit. The recipe was super simple, but so delicious; just eggs baked in muffin tins till perfectly done, with firm whites and runny yolks. Coarse black pepper, flaky sea salt and a sprinkle of finely chopped fresh herbs finished them off perfectly. We enjoyed the pretty eggs with whole grain toast, chicken sausage and fresh fruit. A wonderful, healthy way to start the day – I loved it so much I requested the exact same breakfast the following morning!

Guess what Scott had for his morning meal the first day I was back home? Even though my plane arrived close to midnight, I was up the next morning, trying out the new breakfast recipe on him. The following day, I had some fun testing a little different approach. I picked up a large bag of whole grain rolls and began experimenting with scooping out the centers and baking the eggs right in the rolls. It took a few tries to get the technique down pat, but we love the results. They’re perfect for an easy, everyday breakfast, but they would also be great for a spring brunch, as most of the prep work can be done ahead of time.

Although these eggs are super easy to make, I thought it might be helpful to show you a few pics of the technique, since it’s more a technique than a recipe. Scott was kind enough to grab his camera, so you could see exactly how the process works. Feel free to use this same method with one egg, for just yourself – or a hundred and one, for the whole neighborhood!

You’ll need some round, crusty dinner rolls. The size is up to you. The larger the rolls, the more egg they’ll hold. I used medium-size whole grain rolls that I found at Sam’s Club. For these rolls, small eggs fit perfectly. If you use larger rolls, you could use medium or even large eggs. Try one out before you make a whole batch and see what works best.

Preheat oven to 350˚F. Line a sheet pan with foil or parchment paper for easy clean up. Slice the top off of each roll (about a quarter of the roll) and set the tops aside.

With a small, sharp knife, cut around the edge of the roll, leaving a 1/4-inch rim. Extend your knife almost to the bottom of the roll, but don’t cut through the bottom. Once you’ve cut all the way around, use your knife to gently “wedge” out the center. If it doesn’t all come out, use your fingers to pull out the rest. You can also compress the inner walls of the rolls with your finger a bit to make the opening a bit larger, to accommodate your eggs. This will depend on the size of your rolls and eggs. Test an egg with one of the rolls to see what works best.

If you’re like me, you might get a little over zealous when cutting out the centers. Check each roll when you finish by holding it up to the light. (See that little hole in the first image above?) If you notice a small hole, take a small piece of bread (from one of the leftover cutout centers), place it over the hole and push it down with your finger to form a little “plug” for the hole.

Brush the rims and outsides of each roll with melted butter (about 1 teaspoon per roll) and place on prepared pan. The butter will make the rolls super crisp and delicious after baking. (If you’re watching your calories, this only adds 34 calories per serving, but adds tons of flavor). If prepping ahead, place all rolls on a baking sheet at this point and cover with plastic wrap or foil till just before baking time

Break an egg into a small bowl (check for any tiny bits of shell) and pour it into the “bread basket”. Repeat for all the rolls and eggs.

Add 1/2-1 teaspoon of cream to each egg and a sprinkle of kosher salt and black pepper. Bake for 18-22 minutes or until egg is set. Remove from oven and sprinkle with your choice of fresh herbs. Serve and enjoy!

One last thing, go ahead and brush the reserved tops with a little butter too. During the last 5 minutes of baking, pop them in the oven and serve these fun little “toasts” on a pretty plate with a jar of jam.

Add a bowl of fresh fruit for a fabulous breakfast or brunch!

PREPARATION

Preheat oven to 350˚F. Line a sheet pan with foil or parchment paper for easy clean up. Slice the top off of each roll (about a quarter of the roll) and set the tops aside.

With a small, sharp knife, cut around the edge of the roll, leaving a 1/4-inch rim. Extend your knife almost to the bottom of the roll but don't cut through the bottom. Once you've cut all the way around, use your knife to gently "wedge" out the center**. If it doesn't all come out, use your fingers to pull out the rest. You can also compress the inner walls of the rolls with your finger a bit to make the opening a bit larger, to accommodate your eggs. This will depend on the size of your rolls and eggs. Test an egg with one of the rolls to see what works best.

Check each roll when you finish by holding it up to the light. If you notice a small hole, take a small piece of bread (from one of the cutout centers), place it over the hole and push it down with your finger to form a little "plug" for the hole. (See pictures in the post for this.)

Brush the rims and outsides of each roll with melted butter (about 1 teaspoon per roll) and place on prepared pan. The butter will make the rolls super crisp and delicious after baking. (If you're watching your calories, this only adds 34 calories per serving but adds tons of flavor). If prepping ahead, place all rolls on a baking sheet at this point and cover with plastic wrap or foil till just before baking time.

Break an egg into a small bowl (check for any tiny bits of shell) and carefully pour it into the "bread basket". Repeat for all the rolls and eggs.****. Bake for 18-22 minutes. Remove from oven and let sit for 2-3 minutes. Sprinkle with your choice of fresh herbs (I used dill and thyme). Serve and enjoy!
The last 5 minutes of baking, pop the tops in the oven and serve these fun little "toasts" on a pretty plate with a jar of jam. All you need is fresh fruit for a fabulous breakfast or brunch!

Recipe Notes

*The size of your rolls will determine what size eggs you should use. If your rolls are fairly large, medium or large eggs will work well. If the rolls are small dinner size rolls, you may need to use small eggs. I recommend trying one roll out with an egg before finishing prep.

**Save the centers to make bread crumbs for future use. Just allow them to dry out, then whirl them around in a blender.

***If you find your eggs are too large for your "baskets", and you don't have the option of smaller eggs, you can pour off a little of the white before adding it to the bread basket. I found the best way to do this, is to break the egg into a measuring cup with a spout. If the white is very thick and you can't pour off just a little, begin to pour, then cut a bit of the white off with a kitchen shears.

**** Baking time with depend on the size of eggs as well as the size of the rolls. Use this recipe as a template. In other words, feel free to change up the size of the rolls and the eggs. Use large rolls and eggs. Make as few or as many as you want. Use your favorite fresh herbs or dried herbs. Italian seasoning is great.

INGREDIENTS

6 whole grain dinner rolls
6 eggs* see note regarding size
2 tablespoons melted butter
2 tablespoons heavy cream
kosher salt
fresh ground black pepper
finely chopped fresh herbs for garnish

NUTRITION INFORMATION

Serving Size: 1 (81 g) Servings Per Recipe: 8

Calories 181.2 Calories from Fat 82 45% Total Fat 9.1 g 14% Saturated Fat 3.3 g 16% Cholesterol 219.1 mg 73% Sodium 255.5 mg 10% Total Carbohydrate 14.7 g 4% Dietary Fiber 0.8 g 3% Sugars 1.1 g 4% Protein 9.7 g 19%

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This roasted beetroot napoleon with walnut-chive cream is an elegant vegan appetizer packed with rich flavors. It looks fancy enough to impress your dinner guests, but they couldn’t be simpler to make!

I’m all about easy, yet impressive recipes. And it doesn’t get easier than this gorgeous roasted beetroot napoleon.

Beetroot can be a divisive vegetable. For many, there are horror-filled memories of tinned pickled beetroot that tasted more of sweetened vinegar than anything else. I remember that wicked concoction being served alongside Thanksgiving dinner, and grew up thinking that was the only way beets could be eaten.

But roasted beetroot is actually a beautiful (and delicious) thing, and has become one of my favorite go-to ingredients for vegan meals. It’s earthy, yet subtly sweet. Kind of like the consistency of a roasted potato, but less crispy. Careful pairing can balance the deeply earthy characteristic that some people find a little overwhelming.

let’s make a roasted beetroot napoleon!

I often get asked how to cook beets. I admit that they can look a bit intimidating at first, but it’s actually really simple. I almost always roast my beets, as I think it’s the simplest way to prepare them and is the best way to bring out their sweetness. To roast beets, just coat them in olive oil and wrap them in baking paper. You can also use aluminum foil if you have it handy, but I’ve found they come out best with the baking/parchment paper. Roast them in the oven for 30-40 minutes, and that’s it. When they cool, it’s super easy to peel the skins off the cooked beets.

My beetroot napoleons are filled with a dairy-free walnut cream, spiked with chives and a little apple cider vinegar to contrast the sweet earthiness. Bitter salad greens and maple roasted walnuts add the final finishing touch for an explosion of flavors.

The walnuts, for the walnut chive cream, are soaked for a few hours, or overnight, and blitzed until smooth in a food processor. Use good quality walnuts for the freshest flavor. I like to use these Kirkland walnuts – they are always fresh and are a great value. A good food processor will also make this so much easier and faster to prepare. I am a huge fan of my Oster 3-in-1. It’s really convenient to have a blender and food processor all in one device, so it takes up way less space in my cluttered kitchen. And it makes quick work of anything I toss into it.

If you want to be extra fancy, you can use a round cookie cutter to cut all your beetroot slices into the same size and shape. But it will taste just as good if you skip this step!

PREPARATION

Trim the beetroot and wrap each beetroot in baking paper or foil to roast. I prefer to use baking paper as I find it cooks quicker, but if you have foil, by all means use that. Before encasing, each beetroot add a splash of olive oil. Roast 180 celsius (350 Fahrenheit) for 40 minutes or until tender.

When the beetroot is cool peel and slice about 1/2 cm or 1/4 inch thick. Add the balsamic, olive oil, sugar and salt to a bowl. Whisk to combine and add the beetroot and toss to coat. At this point, you can leave the beetroot overnight to marinate in the fridge.

To make the maple walnuts, preheat the oven to 180 celsius (350 fahrenheit) and toss the walnuts in the maple syrup and salt. Scatter in a single layer on a baking tray and bake for 15 minutes.

To make the walnut cream drain the walnuts well and add to a food processor. Add the water, apple cider vinegar, nutritional yeast, miso and oil. Process until a smooth paste.

Remove the walnut cream from the food processor bowl and add the onion and chives and season to taste.

Shake the marinade off the beetroot. If you want to go that extra mile and impress your guests use a cookie cutter and trim each slice of beetroot to the same size. Place a slice on 4 serving plates. Top with a dollop of the walnut cream, spreading it to the edge of the beetroot. Top with another layer of beetroot and repeat until you have 4 slices of beetroot and 3 layers of the cream. Serve with salad leaves, a scattering of the maple walnuts and a few drops of the beetroot marinade scattered over the plate.

Recipe Notes

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INGREDIENTS

ROASTED BEETROOT

400 g beetroot (14 oz)
3 tbs extra virgin olive oil
3 tbs balsamic vinegar
pinch sugar
salt and pepper to taste

MAPLE ROSTED WALNUTS

1/2 cup walnuts
1 tbs maple syrup
pinch sea salt

WALNUT CHIVE CREAM

1 cup walnuts soaked overnight
1/3 cup water
2 tsp apple cider vinegar
3 tsp nutritional yeast
1 tsp white miso
2 tsp extra virgin olive oil
2 tbs chives finely chopped
1/4 red onion finely diced
salt to taste
salad greens to serve

NUTRITIONAL INFORMATION

Calories 479 Calories from Fat 369 Total Fat 41g 63% Saturated Fat 4g 20% Sodium 139mg 6% Potassium 583mg 17% Total Carbohydrates 22g 7% Dietary Fiber 6g 24% Sugars 13g Protein 9g 18% Vitamin A 2% Vitamin C 8.1% Calcium 6.8% Iron 12.8%

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03:15 No comments

This Frozen Blueberry Coconut Yogurt Pie recipe is perfect for spring and summer celebrations. And it could not be easier to make!

When the warmer weather sets in we try to make an effort to slim down some recipes to offset all of the celebrations and potlucks that pop up over the season. Cookouts, picnics, family reunions, Memorial Day, 4th of July are just a few of the spring and summer celebrations that involve tasty food which isn’t always the lightest fare. To balance things out a bit here is a lighter Frozen Blueberry Coconut Yogurt Pie recipe perfect for those warmer occasions.

This Frozen Blueberry Coconut Yogurt Pie is super easy pie making. A few simple ingredients, plus a few simple steps results in a few simple calories (approximately 300 calories for 1/8 of a pie). Plus it is a terrific dessert option for a entertaining as it can be made way in advance, then thawed in the fridge until your desired consistency is reached before serving.

As you may recall, I mentioned how this yogurt pie is simple. It is pie, after all. (Easy as pie, and all of that.) The overall pie making process is basic: combine toasted coconut with yogurt until incorporated, pour it all into a prepared graham cracker crust, then top it off with fresh or frozen blueberries, cover and freeze until desired firmness. Super simple, see?

You will be able to whip this tasty pie up in no time, so you can get on with other important things, like the laundry? Or perhaps a good book instead? It is a free country after all. The laundry can wait for another day.

PREPARATION

Combine toasted coconut with the yogurt.

Evenly spread mixture into prepared graham cracker crust, top with fresh blueberries.

Freeze covered for at least 6 hours. If frozen ahead of serve time, thaw in refrigerator or counter top for about 30-60 minutes before serving.

INGREDIENTS

1 cup toasted coconut

3 cups vanilla greek yogurt

1 cup fresh blueberries, washed and dried

1 prepared graham cracker pie crust

NUTRITION INFORMATION

Serving Size: 1 (128 g) Servings Per Recipe: 6

Calories 315.4 Calories from Fat 128 41% Total Fat 14.3 g 22% Saturated Fat 8.2 g 40% Cholesterol 125.4 mg 41% Sodium 175.7 mg 7% Total Carbohydrate 40.5 g 13% Dietary Fiber 1.8 g 7% Sugars 21.9 g 87% Protein 7.2 g 14%

HEALTH BENEFITS

1) Maintaining healthy bones

Blueberries contain iron, phosphorous, calcium, magnesium, manganese, zinc, and vitamin K. Each of these is a component of bone. Adequate intake of these minerals and vitamins contributes to building and maintaining bone structure and strength.

Iron and zinc fulfil crucial roles in maintaining the strength and elasticity of bones and joints.

Low intakes of vitamin K have been linked to a higher risk of bone fracture. However, adequate vitamin K intake improves calcium absorption and may reduce calcium loss.

2) Skin health

Collagen is the support system of the skin. It relies on vitamin C as an essential nutrient, and works to help prevent skin damage caused by the sun, pollution, and smoke. Vitamin C may also improve collagen's ability to smooth wrinkles and enhance overall skin texture.

One cup of blueberries provides 24 percent of the recommended daily allowance of vitamin C.

3) Lowering blood pressure

Maintaining low sodium levels is essential to keeping blood pressure at a healthful level. Blueberries are free of sodium.

They contain potassium, calcium, and magnesium. Some studies have shown that diets low in these minerals are associated with higher blood pressure. Adequate dietary intake of these minerals is thought to help reduce blood pressure.

However, other studies have counteracted these findings. For example, a 2015 study of people with metabolic syndrome found that daily blueberry consumption for 6 weeks did not affect blood pressure levels.

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Crispy Baked Parmesan Chicken Wings – These chicken wings are baked crisp to a golden perfection, then smothered in a Parmesan cheese, parsley and chili flakes mixture. It’s finger licking good!

So you like wings, don’t you? Do you like them fried? You probably do. But wings don’t need to be fried. I NEVER fry chicken wings, unless I’m making this buttermilk fried chicken. Why would you want to fry wings? Wings excel in the oven, my friends. They’re the perfect little pieces of meat surrounded by a nice layer of fat that when baked in the oven, the fat slowly melts away causing the wings to perfectly crisp up to a golden perfection. Baked chicken wings are perfection, most of the time I just like them with salt and pepper but then sometimes I like them saucy and sticky and other times I prefer them smothered in Parmesan cheese.

Parmesan cheese with loads of parsley, salt and pepper, some garlic powder and lots of red pepper chili flakes. Oh yeah, you want those chili flakes because that’s how you kick it up a notch and go from ordinary but still good crispy baked wings to extraordinary crispy baked wings with a kick! And I loaded these babies with Parmesan cheese because I’m nuts about it. I think it’s funny that some peeps don’t like Parm cheese because they think it smells like dirty feed, but you need the good stuff, and grate it yourself. The good stuff is really good, still smelly but in a good way. I eat Parmesan cheese on its own, that’s how much I love it, and yeah I do put it on everything!

But baked wings are to be appreciated. All you need is to have faith that they will come out nice and crispy and perfection. Then just load them up with your faves, in this case this Parmesan mixture, and life is all good again.

PREPARATION

Preheat oven to 425 F degrees. Line a baking sheet with parchment paper, this will save you from scrubbing the baking pan until tomorrow.

Season the wings generously with salt, pepper and the 1/2 tsp of garlic powder. Arrange the wings in a single layer on the prepared baking pan. Bake for about 40 to 45 minutes or until they're golden crisp.

While wings are baking, mix all the Parmesan mixture ingredients together in a small bowl.

When the wings are done baking, transfer them to a bowl right away. Dump the Parmesan mixture over the wings and toss well, making sure each wing is fully covered with the Parmesan mixture. Serve right away.

Recipe Notes

Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used

INGREDIENTS

2 lbs chicken wings
salt and pepper to taste
1/2 tsp garlic powder

Parmesan mixture

1/4 cup Parmesan cheese grated
1/4 cup chopped parsley
1 tsp red pepper chili flakes
1/2 tsp garlic powder
salt and pepper to taste

NUTRITION INFORMATION

Amount Per Serving (249 g)

Calories 301 Calories from Fat 189 Total Fat 21g 32% Saturated Fat 6g 30% Cholesterol 98mg 33% Sodium 200mg 8% Potassium 221mg 6% Total Carbohydrates 1g 0% Dietary Fiber 0g 0% Sugars 0g Protein 24g 48% Vitamin A 13.9% Vitamin C 7.1% Calcium 9.4% Iron 8.5%

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