CINNAMON ROLL MUG CAKE

This single serving microwave cinnamon roll mug cake has cinnamon swirls mixed throughout a fluffy cinnamon flavored cake. It’s cinnamon roll meets cake in an easy mug cake form.
I’m pretty excited with how this mug cake turned out. It may be my new favorite. I especially love how the cinnamon swirls separate pieces of cake, just like they do for cinnamon rolls, so you can actually pull this apart and eat it with your hands if you wanted to.
My feed has been filled with “first day of school” stuff. Even though I’ve been in California for more than a decade, it still is mind boggling to me that school starts in August. Growing up in NY, Labor Day signified the end of the summer and the start of school. It must suck to start school in early August when the weather is still so nice and everyone is still in summer mode. But maybe once I have kids I’ll be looking forward to school starting as soon as possible. Until then, I’m trying to get as much of my summer to-do list done as possible this month.
This cake does take a little more effort than a regular mug cake because you have to do the cinnamon sugar swirl and the frosting, but it comes out so pretty and it’s well worth the effort.

INGREDIENTS:
Cake:
  • 4 tbsp all purpose flour
  • 3 tsp granulated white sugar
  • 1/4 tsp baking powder
  • 1/8 tsp cinnamon
  • 1/16 tsp nutmeg
  • 3 tbsp fat free milk
  • 1/2 tbsp vegetable oil
Cinnamon swirl
  • 1 1/2 tbsp brown sugar
  • 1/8 tsp cinnamon
  • 1/2 tbsp butter
Frosting (makes enough for 2)
  • 1/2 tbsp butter
  • 1 tbsp cream cheese
  • 2 - 2 1/2 tbsp powdered sugar
DIRECTIONS:
  1. Combine all the cake ingredients into a microwave-safe mug. This is a smaller cake, so using an 8 oz mug should be fine. Whisk with a small whisk until batter is smooth and no lumps remain.
  2. In a separate small bowl, combine cinnamon swirl ingredients. Microwave briefly, about 20-30 seconds, or until butter melts. (I recommend covering top with paper towel before microwaving.) Stir and mix until uniform. Pour into a small liquid container that has a narrow pouring spout.
You can find complete recipes of this CINNAMON ROLL MUG CAKE in kirbiecravings.com

EXTRA CRISPY SWEET POTATO WEDGES

Golden, crunchy, and crisp sweet potato wedges are easy to make at home!
When it comes to real meals, our weekday menu is nothing fancy. Most nights I’m so exhausted from baking all day I just want to plop down on the couch, turn on the tube, and order take-out. Most nights I fight that urge. My secret weapon? Tried-and-true recipes, baby. There’s nothing more comforting than cooking a recipe you know like the back of your hand.
When it comes to sweet potatoes, I’m a die-hard fan. Sweet potato fritters, croquettes, pancakes, fries, muffins, and quesadillas make me happy and hungry. Last week I was making these burgers for dinner and wanted an exciting side that was healthy and hearty. My brain instantly decided upon sweet potato fries, but as I was cutting the potatoes I made a split decision and cut them into thick wedges, instead.
This basic (but brilliant!) recipe requires very few ingredients, making it a minimalists dream come true! To make this irresistible snack you’ll need sweet potatoes, olive oil, Italian seasoning, salt, black pepper, and a pinch of brown sugar. You’ll also need a large baking sheet, some tinfoil, and a baking rack (this is what I use). The assembly takes virtually no effort and should take less than 10 minutes. Perfect for nights you’re in no mood to fuss with food.
These sweet potato wedges do need to bake for 35 minutes, so keep that in mind when planning an “eat” time. If you’re cooking something fast like chicken cutlets or burgers, I recommend prepping the wedges and popping them in the oven first, then working on the rest of the meal as they bake.
The wedges will bake on an oven-safe rack that’s been placed over a large baking sheet lined foil. You’ll bake them at 450 degrees (F) for 30 minutes. At this point you’ll crank on the broiler (or increase the temperature to the broiler setting, depending on how your oven works) and let them bake for another 3-5 minutes. This step is what gets the outside layer SO crispy.

Ingredients
  • 2 large sweet potatoes, peeled (or unpeeled, if you like skin) and cut into wedges
  • 2 1/2 tablespoons olive oil
  • 1 1/2 teaspoons salt
  • 1 teaspoon sugar
  • 1 tablespoon Italian seasoning
  • 1/2 teaspoon black pepper
Instructions
  1. Preheat oven to 450 degrees (F). Line a large baking sheet with tinfoil (shiny side up); place baking rack onto prepared baking sheet; set aside.
  2. Peel the sweet potatoes (if preferred) and cut off the pointy ends. Slice the sweet potatoes in half (lengthwise), then cut each piece into wedges.
You can find complete recipes of this EXTRA CRISPY SWEET POTATO WEDGES in bakerbynature.com

Healthy Baked Chicken Parmesan

Thin chicken cutlets dredged in tasty breadcrumbs, smothered in sauce and cheese, and baked to perfection. This is the most delicious healthy chicken parmesan recipe.
It doesn’t get any more Italian-American than a delicious chicken parmesan recipe. Mama Mia! YUM! I’ve been making this simple recipe for YEARS and had every intention to share it YEARS ago but for some reason every time I made it I either screwed it up, kids were screaming for it, or I forgot to take pictures. You think my kiddos would know by now that I need to photograph all food prior to it being consumed. Umm, hello?
Also, I never had a recipe for my chicken parmesan. I just dipped in breadcrumbs, slathered it with sauce and cheese, and then threw it in the oven. Easy. Well my chicken parmesan is da bomb (yup I say that) and since want to share this recipe I decided to pay attention and take notes while I made my chicken parmesan last week. I suggest a glass of red dry wine with this. Not that I drink wine during the day…well sometimes…but only on Sundays 🙂
Let’s get right to the recipe. I think you will be very happy to see this is a very easy recipe.
Over the years I’ve experimented with different breadcrumbs for the chicken. Actually, let me back up. Let’s talk about the chicken first. I use thinly sliced cutlets for chicken parmesan. I purchase them already prepared into cutlets because I’m lazy and don’t like handling chicken more than I need too. If the chicken breasts you buy are on the thicker side then pound it out using a meat mallet. When I do this I put the chicken in a ziploc bag or in-between two pieces of plastic wrap. Or if the breasts are really big you can cut in half using a sharp knife. Regardless, you want the chicken breasts to be on the thinner side.
Back to the breadcrumbs. When you are creating a healthier version of a classic, flavor is everything. In the past I used seasoned italian breadcrumbs but now I prefer to use plain and season myself. Yes, you can certainly use seasoned breadcrumbs and this recipe would work just fine. However, I do recommend stirring a little parmesan cheese into the breadcrumbs but if want seasoned breadcrumbs go ahead and use it. My absolute favorite seasonings to use in breadcrumbs for chicken parmesan are Italian seasoning, granulated garlic, onion powder, salt, pepper, and parmesan cheese. YUM!
I do not recommend using Panko breadcrumbs. In my experience, they don’t coat the chicken completely and the coating falls off as it bakes.

Ingredients
  • ½ cup unseasoned wholegrain breadcrumbs
  • 2 tablespoons grated parmesan (or romano) cheese
  • 1 teaspoon Italian seasoning
  • ½ teaspoon granulated garlic
  • ½ teaspoon onion powder
  • ½ teaspoon salt
  • ½ teaspoon ground pepper
  • 1 tablespoon olive oil
  • 2lbs chicken cutlets
  • ¾ cup sauce
  • ¾ cup mozzarella cheese
Instructions
  1. Preheat oven to 375 degrees.
  2. In a medium bowl mix together the breadcrumbs, parmesan cheese, granulated garlic, onion powder, salt, and pepper.
  3. Coat a sheet pan with the olive oil.
  4. Dredge each chicken cutlet in the breadcrumb mixture and place on the sheet pan. Discard the rest of the breadcrumb mixture.
  5. Bake the chicken for 15 minutes. Turn over and bake for another 15 minutes.
You can find complete recipes of this Healthy Baked Chicken Parmesan in organizeyourselfskinny.com

SLOW COOKER SKINNY LOADED POTATO SOUP

Slow Cooker (Skinny) Loaded Potato Soup is perfect for Saint Patrick’s Day, but also any time you’re wanting healthier comfort food!
My Mom makes the best soup.  Try her Creamy Chicken Soup and you’ll know I’m right! That soup is amazing, and my all-time favorite…the only problem? It isn’t healthy.  I’m all for comfort food and I think good food should be splurged on, but when you’re able to eat a bit healthier, that’s never a bad thing.
She came up with this Slow Cooker SKINNY Loaded Potato Soup…and I’m hooked.  I’ll splurge on the chicken soup once a month and eat this every other day of the month.  It’s so good! Making small changes in the healthy direction doesn’t mean you have to sacrifice flavor. The men in our family all ate this up and couldn’t even tell it was skinny.
We thought this was a cute recipe for Saint Patrick’s Day without being toooo themed. Sometimes the holiday themed recipes get to be a bit too much for me. So I’ll resume those tomorrow. :)

INGREDIENTS :
  • 6 large Yukon Gold potatoes, peeled and cut into 1/2 inch cubes
  • 40 ounces low-fat chicken broth
  • 1-teaspoon salt
  • 1-teaspoon black pepper
  • 1/8 teaspoon red pepper flakes
  • 6 carrots, peeled and thinly sliced
  • 1/2 sweet yellow onion, diced
  • 2 cloves garlic, peeled and minced
  • 2-3 tablespoons olive oil
  • 1-teaspoon Parisien Bonnes Herb or a blend of chives, French tarragon, basil & dill
  • 11/2 cups fat-free half-and-half
  • 11/2 cups low-fat cheese, cheddar or Gruyere work well
  • 2 tablespoons fresh chives, chopped
For Garnish:
  • low-fat sour cream
  • 1-pound turkey bacon, cooked and crumbled
  • green onions, thinly sliced
  • chives, chopped
INSTRUCTIONS :
  1. Spray the inside of slow cooker with cooking spray and set the temperature to HIGH.
  2. Pour diced potatoes, chicken stock, salt, pepper and red pepper into the slow cooker.
  3. Saute sliced carrots in 2-3 tablespoons olive oil 3 minutes.
  4. Add diced onion to the carrots and cook on medium-high until onion is translucent.
  5. Add minced garlic and saute 30 seconds more.
  6. Add sauted carrots, onion and garlic to the potato broth mixture.
  7. Cook on HIGH for 2-3 hours or until potatoes have softened.
  8. Using a potato masher, mash part of the cooked vegetables while they are still in the slow cooker.
  9. Only mash down on the vegetables 3-4 times.
  10. Add herbs, half-and-half, cheese and chives. Mix well.
You can find complete recipes of this SLOW COOKER SKINNY LOADED POTATO SOUP in thecookierookie.com

How To Make Yellow Squash Fritters | Food Recipes

These yellow squash fritters make a nice, tasty alternative to hash browns or potato pancakes. Lacking the starch in potatoes, they are flimsy and delicate, so take great care when flipping them and when removing from the skillet onto a serving plate. I fry these squash fritters in butter, but if you prefer, there’s no reason not to use olive oil instead.

How To Make Yellow Squash Fritters | Food Recipes


  • Ingredients
  • 1 lb. yellow squash, unpeeled
  • ½ large onion (4 oz)
  • 1 large egg
  • 1 teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 1 teaspoon garlic powder
  • 2 tablespoons unsalted butter for frying
Instructions
  1. Shred squash in food processor using the shredding attachment. Place on clean towels and allow to drain for 10 minutes
  2. Finely chop the onion. Place in a colander to drain for 10 minutes.
You can find complete recipes of this Yellow Squash Fritters in healthyrecipesblogs.com

HOW TO MAKE HONEY SRIRACHA SALMON | FOOD RECIPES

Sweet and Spicy Honey Sriracha Salmon. A super easy and healthy dinner. Serve with rice and veggies to make it a meal!
I absolutely love salmon. Baked, pan-fried, steamed or grilled. It is amazing any way you prepare it. This is one of my favorite ways to prepare salmon. Marinated in a sweet and spicy honey sriracha sauce and cook to perfection. It’s the perfect combination of sweet and spicy and is a super easy way to prepare salmon.
You can either bake of pan fry the salmon (I’ve included instructions for both!)
I used the same sauce as my Sweet and Spicy Honey Sriracha Chicken. The sauce is just spicy enough with added sweetness from the honey.
If you want it a bit spicier go ahead and add some more sriracha or red pepper flakes. You can cool it down by adding more honey or soy sauce. While the salmon is cooking whip up some rice and veggies to serve alongside.

HOW TO MAKE HONEY SRIRACHA SALMON | FOOD RECIPES


INGREDIENTS :
  • 4 salmon filets, skin on
  • 1 garlic clove, minced
  • 3 tablespoons low sodium soy sauce
  • 2 tablespoons honey
  • 2 tablespoons sriracha
  • 3 tablespoons water
  • ½ tablespoon olive oil, for pan fry method
INSTRUCTIONS :
  1. In a large ziplock bag add garlic, soy sauce, honey, sriracha and water. Close and shake to combine.
  2. Add in the salmon and place in the refrigerator. Let sit for an hour.
  3. Take salmon out of the marinade and discard the marinade.
  4. Cook salmon following either the oven method or pan fried method below.
    Oven Method
  5. Preheat oven to 425 degrees.
  6. Spray a baking pan with cooking spray or layer with parchment paper.
  7. Place salmon on the prepared pan.
  8. Place in the oven and cook for about 15 minutes or until the salmon is cooked through. Make sure not to overcook the salmon.
  9. When the salmon is cool enough to handle peel off the skin.
  10. Serve immediately with a sprinkle of green onions and sesame seeds for garnish.
You can find complete recipes of this HONEY SRIRACHA SALMON in chefsavvy.com

How To Make Kielbasa, Pepper, Onion and Potato Hash

This is a down home, simple, inexpensive, delicious meal that I love to make. Whenever I see the turkey kielbasa go on sale, I stock up so I can make this for the fam. With just four main ingredients, it is a no frills kind of recipe that is perfect for busy weeknights or those nights when Momma just don't feel like cookin'.
I started buying the turkey kielbasa and smoked sausage (as opposed to pork or beef) a couple of years ago when I decided to try to start eating and cooking a little healthier post-baby. Well there was this one night that my husband saw that the package on the counter said turkey. He started protesting the fact that I was using turkey sausage instead of beef, but I assured him that it was the kind I've always bought and that we, as a family, have all always liked it just fine. However, to appease him and his beef-driven mind, I told him I'd buy beef next time.

How To Make Kielbasa, Pepper, Onion and Potato Hash | Food Recipes


Ingredients
  • 1 (14 ounce) package turkey kielbasa, cut into 1/4 inch rounds
  • 1 green bell pepper, diced
  • 1/2 yellow, red or orange bell pepper, diced
  • 1 onion, diced
  • 3 small or 2 large potatoes, peeled and diced
  • olive oil
  • salt and pepper
Instructions
  1. In a heavy bottomed skillet (I like to use my cast iron), heat 2 tbsp of olive oil over medium-high heat. Add the potatoes to the skillet and season with salt and pepper. Fry until golden brown and cooked through, around 8-10 minutes, stirring a few times to ensure even browning.
  2. In a separate skillet, brown the sliced kielbasa for around 5 minutes in 1 tbsp of olive oil over medium-high heat.  Remove the kielbasa from the pan and set aside.  Add the peppers and onions to the skillet and season with a pinch of salt and pepper.  Cook for 5 minutes, or until softened, stirring occasionally.
  3. Add the cooked potatoes and kielbasa to the skillet with the onions and peppers and mix everything together.  Serve nice and hot!

    NOTES

    I use two skillets to make this recipe.  I used to make it in one, but something always came out wrong.  I've learned that when I cook my potatoes in a separate skillet they cook more evenly and stay nice and crispy when they're added to the other ingredients right before serving.
    Sometimes I'll add some minced garlic to the peppers and onions, but it tastes just as good without it.
    Author: Becky
You can find complete recipes of this Kielbasa, Pepper, Onion and Potato Hash in thetwobiteclub.com