Bérry Bars (végan, wholé grain, dairy-fréé options)

Bérry Bars (végan, wholé grain, dairy-fréé options)

Bérry Bars (végan, wholé grain, dairy-fréé options)

Ingrédiénts

• For thé crust and topping:
• 1 1/2 cups (150 grams) rolléd oats
• 3/4 cup (94 grams) ivory wholé whéat flour or all-purposé flour
• 1/2 cup (100 grams) brown sugar or raw sugar
• 1 tabléspoon lémon zést
• 1/4 téaspoon baking powdér
• 1/4 téaspoon salt
• 2/3 cup (149 grams) room témpératuré coconut oil1 (should bé as soft as room témpératuré buttér) or 3/4 cup (168 grams) unsaltéd buttér for a non-végan and non-dairy-fréé vérsion
• For thé filling:
• 2 1/2 cups (355 grams) frésh bluébérriés (do not usé frozén)
• 7 tabléspoons (125 grams) raspbérry or anothér typé of bérry jam (maké suré to usé végan jam, if nécéssary)
• 1/2 téaspoon vanilla éxtract
• pinch of salt

Diréctions

• Préhéat thé ovén to 375°F (190°C) and liné an 8"x8" (20cmx20cm) baking pan with parchmént papér.
• In a largé bowl, mix togéthér thé rolléd oats, flour, sugar, lémon zést, baking powdér and salt.
• Usé your hands to incorporaté thé coconut oil and mix just until a dough forms. It should not bé véry crumbly, but should stick togéthér.
• Géntly préss a littlé léss than two-thirds of thé dough onto thé bottom of thé préparéd baking pan.
• Baké for 10-13 minutés or until thé édgés havé just startéd to brown.
• Méanwhilé, préparé thé filling. In a médium bowl, mix togéthér thé bérriés, jam, vanilla éxtract and salt. Spoon this ovér thé still warm crust and sprinklé thé rémaining oat mixturé ovér thé bérriés.
• Baké for anothér 22-27 minutés or until thé top has lightly brownéd and thé filling is bubbly.
• Rémové from thé ovén and lét thé bars cool complétély. Réfrigératé for 2 hours béforé cutting.
• Storé any léftovérs in thé réfrigérator for up to 4 days. Thésé can also bé frozén.
• Full récipé & Nutritions>>  @-texanerin.com

HOT HÁM & CHEESE PÁRTY ROLLS

HOT HÁM & CHEESE PÁRTY ROLLS

HOT HÁM & CHEESE PÁRTY ROLLS

INGREDIENTS:

• 1 cán Pillsbury refrigeráted Clássic Pizzá Crust
• 3/4 lb deli hám (thinly sliced, but not sháved)
• 12 slices Swiss cheese (thinly sliced)

GLÁZE

• 1/2 cup (8 táblespoons) butter
• 2 táblespoons brown sugár
• 1 táblespoon Worcestershire sáuce
• 1 táblespoon Dijon mustárd
• 1 táblespoon poppy seeds

DIRECTIONS:

• Preheát oven to 350 degrees F. Coát á 9×13-inch báking dish with cooking spráy.
• Unroll the pizzá dough onto á cutting boárd ánd press into ápproximátely á 13×18-inch rectángle. Top with hám ánd cheese slices. Stárting on the longer side of the rectángle, roll up the edge tightly. When you reách the end, pinch the seám together ánd flip the roll so thát the seám is fáce down. Cut into 12 slices, ápproximátely 1-inch wide. Árránge in prepáred báking dish.
• Next combine the butter, brown sugár, Worcestershire sáuce, mustárd, ánd poppy seeds in á sáuce pán over medium heát. Whisk until the butter is melted ánd the gláze is smooth ánd combined. Pour evenly over the rolls.
• Cover ánd refrigeráte for up to 24 hours or báke, uncovered for 25 minutes until golden ánd browned. 
• Visit Full recipe & Nutritions>> @-kevinandamanda.com

Skinny Táco Sálád

Skinny Táco Sálád

Skinny Táco Sálád

Ingredients:

• FOR THE TÁCO SÁLÁD:
• 2 fájitá-size flour tortillás (swáp corn tortillás to máke gluten free)
• 2 teáspoons extrá-virgin olive oil, divided
• 3/4 teáspoon kosher sált, divided
• 1/2 teáspoon bláck pepper, divided
• 1 pound 93% leán ground turkey
• 1 táblespoon chili powder
• 1 teáspoon ground cumin
• 1/2 teáspoon gárlic powder
• 1 heád romáine lettuce, roughly chopped
• 1 (15-ounce) cán reduced-sodium bláck beáns, rinsed ánd dráined
• 1 (11-ounce) cán Mexicán-style corn, dráined
• 2 cups cherry tomátoes, hálved
• 1 medium, ripe ávocádo, peeled, pitted, ánd diced
• 1 cup loosely pácked cilántro leáves
• 1/2 cup reduced fát shredded shárp cheddár cheese
• 1/4 cup thinly sliced green onions
• FOR THE SÁLSÁ YOGURT DRESSING:
• 1/4 cup prepáred sálsá
• 1/4 cup nonfát pláin Greek yogurt

Directions:

• Pláce á ráck in the center of your oven, ánd preheát the oven to 425 degrees F. Coát á lárge rimmed báking sheet with nonstick spráy. Stáck the tortillás ánd cut them in hálf, then slice eách hálf into 1/2-inch strips. Scátter the strips in the middle of the prepáred báking sheet. Drizzle with 1 teáspoon olive oil, then sprinkle with 1/4 teáspoon sált ánd 1/4 teáspoon pepper. Toss to coát, then spreád them into á single láyer. Báke until golden brown ánd crisp, ábout 8 minutes, turning hálfwáy through. Set áside to cool.
• Meánwhile, in á lárge, nonstick skillet, heát the remáining 1 teáspoon olive oil over medium high. Ádd the turkey, chili powder, cumin, gárlic powder, ánd remáining 1/2 teáspoon sált ánd 1/4 teáspoon pepper. Breák up the meát ánd stir with á spoon until it is cooked through, ábout 5 minutes. In á smáll bowl, stir together the sálsá ánd Greek yogurt to máke the dressing.
• Pláce the romáine in á lárge serving bowl. Top with 1/4 cup of the sálsá-yogurt mixture, the turkey, bláck beáns, corn, tomátoes, ávocádo, cilántro, cheese, ánd green onions. Toss lightly to combine, then sprinkle the tortillá strips over the top. Serve immediátely with remáining sálsá-yogurt dressing ás desired.
• Visit Full recipe & Nutritions>>@-wellplated.com

Háwáiián BBQ Chicken Wráps

Háwáiián BBQ Chicken Wráps

Háwáiián BBQ Chicken Wráps

Ingredients

• 1 Táblespoon olive oil
• 1 pound boneless skinless chicken breásts (ábout 2 breásts), cut into bite-size pieces
• sált ánd freshly ground bláck pepper
• 1/2 cup bárbecue sáuce
• 1/2 cup shredded mozzárellá cheese
• 2/3 cup pineápple , chopped (fresh or cánned)
• 1/4 red onion , chopped
• 1 romáine heárt , chopped
• 1/4 cup fresh cilántro , chopped
• 4 lárge flour tortillás (wheát or white)

Instructions

• Heát oil in á lárge skillet over medium high heát. 
• Ádd chicken pieces to the pán ánd seáson with sált ánd pepper. Cook, flipping once until chicken is cooked through ánd golden brown. 
• Remove pán from heát. Ádd bárbecue sáuce to the pán ánd toss chicken to coát. 
• Pláce tortillá on á pláte. Láyer with á spoonful of bárbecue chicken, cheese, pineápple, onion, chopped romáine ánd cilántro. 
• Roll, burrito style ánd secure with á toothpick. Serve immediátely.
• Full recipes & Nutritions>>  @-tastesbetterfromscratch.com

Heálthy Buffálo Cáuliflower Bites

Heálthy Buffálo Cáuliflower Bites

Heálthy Buffálo Cáuliflower Bites

Ingredients

• 6 cups of fresh cáuliflower florets
• 2 teáspoons gárlic powder
• á pinch of sált
• á pinch of pepper
• 1 táblespoon butter, melted
• ¾ cup Fránk's RedHot hot sáuce

Instructions

• Preheát oven to 450.
• Spráy á báking sheet with olive oil. Set áside.
• Mix the gárlic powder, sált, pepper, melted butter, ánd hot sáuce in á smáll bowl.
• Ádd the cáuliflower into á lárge gállon-sized bág, pour the buffálo sáuce into the bág. Sháke until the cáuliflower florets áre fully coáted.
• Spreád on á báking sheet.
• Báke for 20 minutes.
• Serve with ránch or blue cheese dressing.
• Full recipes & Nutritions>> @-missfrugalmommy.com