Mar 10
Mexican Street Corn Pasta Salad-Bold Flavor Fiesta
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Mexican Street Corn Pasta Salad-Bold Flavor Fiesta
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Savory One-Pan Roasted Chicken and Veggie Medley This delightful recipe combines tender chicken with colorful vegetables, all roasted together for a simple and healthy meal. Ingredients: 2 Medium Skinless/Boneless Chicken Fillets (Chopped) 1 cup Red Bell Pepper, chopped ½ Onion, chopped 1 Zucchini, chopped 1 cup Broccoli Florets ½ cup Plum Tomatoes, chopped 2 tbsp Olive Oil ½ tsp Salt ½ tsp Black Pepper 1 tsp Italian Seasoning ¼ tsp Paprika Directions: Preheat Oven: Preheat your oven to 400°F (200°C). Prepare Vegetables and Chicken: In a large mixing bowl, combine the chopped chicken fillet, red bell pepper, onion, zucchini, broccoli florets, and plum tomatoes. Seasoning: Drizzle the olive oil over the chicken and vegetables. Sprinkle with salt, black pepper, Italian seasoning, and paprika. Toss everything together until the chicken and vegetables are evenly coated with the seasoning. Roasting: Spread the chicken and vegetables on a baking sheet in a single layer. Roast in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized. Stir halfway through cooking for even roasting. Serve: Serve hot as a nutritious, balanced meal.
These Chard Cauliflower Carrot Wraps are not only visually stunning but also bursting with flavors. The combination of grated cauliflower and carrots wrapped in tender chard leaves provides a delightful crunch, while the mint thyme tomato chutney adds a refreshing zing to every bite.
Ingredients: 1 large cauliflower head, grated. 2 large carrots, grated. 6-8 large chard leaves, stems removed. 1 cup cherry tomatoes, diced. 1/4 cup fresh mint leaves. 1 tablespoon fresh thyme leaves. 1 tablespoon olive oil. 1 tablespoon lemon juice. Salt and pepper to taste.
Instructions: Grate the carrots and cauliflower and put them in a bowl. Boil the chard leaves for 30 seconds, then plunge them into ice water. You can use paper towels to dry. Spread the cauliflower and carrot mix on top of the chard leaves. If you need to, use toothpicks to hold the chard leaves together as you roll them tightly around the filling. Put mint leaves, thyme leaves, olive oil, lemon juice, salt, and pepper in a blender. Add the cherry tomatoes. To make the chutney, blend the ingredients together until they are smooth. You can dip the wraps in the mint thyme tomato chutney that you serve with them.
Prep Time: 15 minutes
Cook Time: 5 minutes
The Offical Lightning
Easy Vegetable Soup- Hearty & Healthy Meal
Spicy Sausage Rice Based off a Gordon Ramsey recipe, I omitted the animal products & oil! Used half a Veggie Delights Roast log leftover in the freezer with brown Basmati rice and lots of veggies 🍅 🌽 Also added red pepper flakes at the end for extra 🌶 #vegan #gordonramsay #vegansausage #healthyfood #nooil #wfpb #delicious #veganfollowback #masalavegan #tasty #veggiedelight #nutroast #yummy #chilli #basmati #capsicum #brownrice #tomato #whatveganseat #sydneyvegans #spicy #crueltyfree #rice #food #dinner (at Sydney, Australia) https://www.instagram.com/p/CSX9d_QJ-lV/?utm_medium=tumblr
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Our Ugadi festive meal! Tamarind rice, semiya payasam, bellam garelu (vada dunked in jaggery syrup) and Ulli garelu. Simple yet indulgent meal to ring in the new year. 😊 #ugadispecial #ugadiscoverabroad #andhrafood #indialove #andhrapradesh #indianfood #andhra #telugu #celebrationtime #discoverindia #onmyplate #homechef #homemade #homecookedmeal #thefeedfeed #yahoofood #glutenfreefood #foodphoto #truecooks #momknowsbest #cleaneating #newyear #vegetarianfoodshare #veggiedelight #prasadam
A light and refreshing quinoa salad perfect for summer. Packed with fresh vegetables and herbs, this gluten-free dish is a healthy addition to your summer menu.
Ingredients: 1 cup quinoa. 2 cups water. 1 cucumber, diced. 1 red bell pepper, chopped. 1/2 red onion, finely chopped. 1 cup cherry tomatoes, halved. 1/4 cup fresh parsley, chopped. 1/4 cup fresh mint leaves, chopped. 1/4 cup olive oil. 2 tablespoons lemon juice. Salt and pepper to taste.
Instructions: Rinse quinoa thoroughly in a fine mesh strainer. In a saucepan, bring 2 cups of water to a boil. Add quinoa, reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Fluff quinoa with a fork and let it cool. In a large bowl, combine quinoa, cucumber, red bell pepper, red onion, cherry tomatoes, parsley, and mint. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper. Pour the dressing over the salad and toss to combine. Chill in the refrigerator for at least 30 minutes before serving. Serve chilled and enjoy!
Prep Time: 15 minutes
Cook Time: 15 minutes
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