A free 7-day, flexible weight loss meal plan including breakfast, lunch and dinner and a shopping list. All recipes include calories and updated WW Smart Points.

7-Day Weight-Loss Meal Plan

Now that the Lenten season has begun, make sure to check recipes like Cod Fish Tacos, Easiest Pasta and Broccoli Recipe, or any of my vegetarian recipes for those meatless Fridays.

WW has changed their plan to now include a Blue, Purple and Green Plan. All the recipes on my blog are updated for the Blue plan. I’ve been updating all my recipes (over 2000) and have completed 2019 with the other two colors, and I am working my way down so please be patient.

Why Should Everyone Meal Plan?

Meal planning is a great way to organize your meals for the week ahead. You also save time and money in the supermarket! And of course, planning ahead helps you stick to your goals!

About The Meal Plan

If you’re new to my meal plans, I’ve been sharing these free, 7-day flexible healthy meal plans (you can see my previous meal plans here) that are meant as a guide, with plenty of wiggle room for you to add more food, coffee, beverages, fruits, snacks, dessert, wine, etc or swap recipes out for meals you prefer, you can search for recipes by course in the index. You should aim for around 1500 calories* per day.

There’s also a precise, organized grocery list that will make grocery shopping so much easier and much less stressful. Save you money and time. You’ll dine out less often, waste less food and you’ll have everything you need on hand to help keep you on track.

Lastly, if you’re on Facebook join my Skinnytaste Facebook Community where everyone’s sharing photos of recipes they are making, you can join here. I’m loving all the ideas everyone’s sharing! If you wish to get on the email list, you can subscribe here so you never miss a meal plan!

Also, if you don’t have the Skinnytaste Meal Planner, now would be a great time to get one to get organized for 2020! There was a print error last year, but it’s perfect now! You can order it here!

THE DETAILS:

Breakfast and lunch Monday-Friday, are designed to serve 1 while dinners and all meals on Saturday and Sunday are designed to serve a family of 4. Some recipes make enough leftovers for two nights or lunch the next day. While we truly believe there is no one size fits all meal plan, we did our best to come up with something that appeals to a wide range of individuals. Everything is Weight Watchers friendly, I included the updated WW Blue SP for your convenience, feel free to swap out any recipes you wish or just use this for inspiration!

The grocery list is comprehensive and includes everything you need to make all meals on the plan. I’ve even included brand recommendations of products I love and use often. Cross check your cabinets because many condiments you’ll notice I use often, so you may already have a lot of them.

And last, but certainly not least, this meal plan is flexible and realistic. There’s plenty of wiggle room for cocktails, healthy snacks, dessert and dinner out. And if necessary, you can move some things around to make it work with your schedule. Please let me know if you’re using these plans, this will help me decide if I should continue sharing them!

MONDAY (3/2)
B: ½ cup quick oats* (4B 4G 0P) with 1 teaspoon honey (1B 1G 1P), ½ a diced apple (0B 0G 0P) 1 tablespoon 1%
milk (0B 0G 0P), 1 tablespoon chopped pecans (2B 2G 2P), pinch salt
L: Food Cart-Style Chicken Salad with White Sauce (8B 8G 8P)
D: Air Fryer Falafel (1B 5G 1P) in a whole wheat pita (4B 4G 4P) with ¼ cup Tzatziki (0B 0G 0P), 2 tablespoons each
cucumber and tomato and 4 slices red onion (0B 0G 0P)

Totals: Freestyle™ SP 20B 24G 16P, Calories 935**

TUESDAY (3/3)
B: 1 slice whole grain bread (3B 3G 3P) with 1 tablespoon peanut butter (3B 3G 3P) and ½ medium banana (0B 0G
0P)
L: Food Cart-Style Chicken Salad with White Sauce (8B 8G 8P)
D: Skillet Taco Cauliflower Rice (5B 5G 5P)

Totals: Freestyle™ SP 19B 19G 19P, Calories 849**

WEDNESDAY (3/4)
B:  ½ cup quick oats (4B 4G 0P) with 1 teaspoon honey (1B 1G 1P), ½ a diced apple (0B 0G 0P) 1 tablespoon 1%
milk (0B 0G 0P), 1 tablespoon chopped pecans (2B 2G 2P), pinch salt
L: Food Cart-Style Chicken Salad with White Sauce (8B 8G 8P)
D: Balsamic Chicken with Roasted Vegetables (9B 9G 8P)

Totals: Freestyle™ SP 24B 24G 19P, Calories 1,019**

THURSDAY (3/5)
B: 1 slice whole grain bread (3B 3G 3P) with 1 tablespoon peanut butter (3B 3G 3P) and ½ medium banana (0B 0G
0P)
L: Food Cart-Style Chicken Salad with White Sauce (8B 8G 8P)
D: Pepper Steak (5B 6G 5P) with ¾ cup brown rice (5B 5G 0P)

Totals: Freestyle™ SP 24B 25G 19P, Calories 944**

FRIDAY (3/6)
B: ½ cup quick oats (4B 4G 0P) with 1 teaspoon honey (1B 1G 1P), ¼ cup blueberries (0B 0G 0P) 1 tablespoon 1%
milk (0B 0G 0P), 1 tablespoon chopped pecans (2B 2G 2P), pinch salt
L: Spiralized Raw Zucchini Salad with Avocado and Edamame (6B 8G 5P)
D: Basil-Parmesan Crusted Salmon (3B 6G 3P) with Raw Shredded Brussels Sprouts with Lemon and Oil (2B 2G 2P)

Totals: Freestyle™ SP 18B 23G 13P, Calories 870**

SATURDAY (3/7)
B: Czech Crepes with Berries and Cream (4B 4G 4P)
L: Arugula Salad with Crispy Prosciutto, Parmesan and Fried Egg (6B 8G 6P) (recipe x 2)
D: DINNER OUT!

Totals: Freestyle™ SP 10B 12G 10P, Calories 524**

SUNDAY (3/8)
B: Quinoa Huevos Rancheros Bowls (6B 11G 5P)
L: Broccoli and Cheese Potato Soup (7B 9G 5P) with 2 ounces multigrain baguette (3B 3G 3P)
D: Stuffed Baked Pork Chops with Prosciutto and Mozzarella (7B 7G 7P ) with Mashed Cauliflower (2B 2G 2P)

Totals: Freestyle™ SP 25B 32G 22P, Calories 963**

*Prepare oats with water according to package directions

**This is just a guide, women should aim for around 1500 calories per day. Here’s a helpful calculator to estimate
your calorie needs. I’ve left plenty of wiggle room for you to add more food such as coffee, beverages, fruits,
snacks, dessert, wine, etc.

(more…)

The post 7-Day Weight-Loss Meal Plan (March 2-March 8) appeared first on Skinnytaste.

Easy 3 Ingredient Peanut Butter Cookies are soft, fluffy and full of creamy peanut butter with sweet sugar and a large egg, it is that simple. Only 3 Ingredients to make these deliciously desirable cookies! 

Cookies are my weakness, especially if you add in peanut butter! If you love peanut butter as much as I do try this Perfectly Soft Peanut Butter Cookies, Amazing Reese’s Peanut Butter Cookies or Peanut Butter Cornflake Cookies (No Bake)

3 Ingredient Peanut Butter Cookies

These 3 ingredient peanut butter cookies are creamy and dreamy! Just what you are looking for to hit the cookie spot. They are so soft and moist that every bite literally melts in your mouth. There are seriously only 3 ingredients! Can you believe that?! These cookies are one of my favorites and for good reason. They are so simple to make and bake up perfectly every time. They are thick, rich and chewy. Full of peanut butter flavor and tastes so good with a big glass of cold milk. I literally make a batch of these and they are gone within minutes. I have learned quickly to double this cookie recipe and make sure that I always have some hidden for me to savor when the kids are in bed.

It is easy to double this recipe and make 3 ingredient peanut butter cookies any time you are needing a quick cookie. These are adorable and with only 3 ingredients that are a staple in the pantry and refrigerator. 3 Ingredient peanut butter cookies are light on calories and can be as low as 93 calories per cookie. These cookies are sweet and delicious. Add a drizzle of chocolate over top or some chocolate chunks to add the perfect combination of peanut butter and chocolate. Make these 3 ingredient peanut butter cookies over and over again, they are always a favorite!

Ingredients for 3 Ingredient Peanut Butter Cookies:

Yes! Only 3 ingredients for these peanut butter cookies. They are quick and easy to make and delicious warm right out of the oven. With only 3 ingredients these cookies are cooked in minutes and so delicious. Even save the cookie dough for later.

• Sugar: I used white sugar for this recipe but you can also use brown sugar in replace.
• Peanut Butter: Creamy is my favorite. It is rich and full of flavor.
• Egg: Simply whisk a large egg together to add to the peanut butter cookie dough.

How to Make 3 Ingredient Peanut Butter Cookies:

3 Ingredient peanut butter cookies are perfect for making a quick cookie recipe at any given time. They are light, fluffy and thick, rich cookie that has the perfect peanut butter balance. Once they are cooked golden brown in oven enjoy warm with a cold glass of milk.

1. Mix the 3 ingredients together: Preheat oven to 350 degrees.  In a medium sized mixing bowl combine sugar, peanut butter, and egg until smooth.
2. Roll the peanut butter dough: Scoop out a tablespoon of dough and roll into a ball.  Using a fork, make a criss cross pattern and lightly press on top of the cookie dough.
3. Bake the peanut butter cookie dough: Bake for 10-12 minutes until lightly golden.  Enjoy!

What is the Best Peanut Butter to Use?

A creamy peanut butter is best. Natural peanut butter or an oil free peanut butter is not best. The texture and oils turn out too be too soft and doesn’t form. Here are a few of my favorite peanut butters for this 3 ingredient peanut butter cookies.

• JIF
• Skippy
• Peter Pan
• Trader Joe’s Peanut Butter
• Generic Store Brand Peanut Butter

Why Do Peanut Butter Cookies have Fork Marks on them?

The fork marks on peanut butter cookies are there to help flatten as well as design the peanut butter cookies. The 3 ingredient peanut butter cookies have more of a density because of the peanut butter texture. With the fork markings pressing down on top of the cookie dough before they are being baked help the cookies bake more evenly.

To make the fork marks, first roll the peanut butter cookie dough into a ball and place on a greased cookie sheet. Gently press down on the peanut butter cookie dough with a fork then turn the fork and press again in another direction creating an X mark with the fork. The are fluffy and chewier plus bake evenly with the help of the fork marks.

Tips for Making 3 Ingredient Peanut Butter Ingredients:

• White sugar: Substitute brown sugar with the white sugar or do half and half for added sweetness.
• Egg: Add an extra egg for a lighter texture. Use a cookie scoop to scoop the peanut butter cookie dough since it will be stickier with the extra egg.
• Chill: Place in the refrigerator for about 15 to 20 minutes once the peanut butter cookie dough is mixed together. This will help keep the cookie dough from spreading on the cookie sheet while baking.
• Toppings: Add chocolate chips, chocolate chunks or drizzle warm chocolate frosting over top the 3 ingredient peanut butter cookies.
• Sandwich Treat: Spread vanilla frosting or vanilla ice cream on one side of a peanut butter cookie then make a sandwich with another peanut butter cookie on the other side.
• Baking: It is best not to over bake peanut butter cookies. For soft and chewy peanut butter cookies under baking them is best.

More Delicious Cookie Recipes:

• How to Make The Best Carmelitas Cookie Recipe!
• Peanut Butter Blossom Cookies
• Cinnamon Roll Cookies
• The Very Best No Bake Cookies
• The Best Chocolate Chip Cookies Ever!

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Easy 3 Ingredient Peanut Butter Cookies

Easy 3 Ingredient Peanut Butter Cookies are soft, fluffy and full of creamy peanut butter with sweet sugar and a large egg, it is that simple. Only 3 Ingredients to make these deliciously desirable cookies! 

Course Dessert

Cuisine American

Keyword 3 ingredient no bake peanut butter cookies, 3 ingredient peanut butter cookie recipe, 3 Ingredient Peanut Butter Cookies

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 24 Cookies

Calories 98kcal

Author Alyssa Rivers

Ingredients

• 1 cup sugar
• 1 cup peanut butter
• 1 egg

Instructions

• Preheat oven to 350 degrees. In a medium sized mixing bowl combine sugar, peanut butter, and egg until smooth.
• Scoop out a tablespoon of dough and roll into a ball. Using a fork, make a criss cross pattern and lightly press on top of the cookie dough.
• Bake for 10-12 minutes until lightly golden. Enjoy!

Nutrition

Calories: 98kcal | Carbohydrates: 10g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 7mg | Sodium: 52mg | Potassium: 72mg | Fiber: 1g | Sugar: 9g | Vitamin A: 10IU | Calcium: 6mg | Iron: 1mg

English Muffin Bread can be sliced and toasted for breakfast or snacking!

If you’re a fan of making English muffins for breakfast, you might like to make a whole loaf of them to enjoy! This recipe actually makes two loaves of English Muffin Bread that can be sliced and popped into your toaster. Eat some now, and freeze the rest for later (because this bread freezes beautifully).

The homemade bread version of English Muffins is softer and more delicious than the store-bought dry and crispy pull-apart muffins. Slices crisp-up in the toaster, and you’ll still have all of the nooks and crannies for the butter to melt into.

Ready, Set, Dough!

This recipe comes from a new cookbook by my good friend Rebecca Lindamood: Ready, Set, Dough- Beginner Breads for All Occasions. This is such a wonderful book full of recipes for fluffy, golden, perfectly-crusted breads with beginner-friendly doughs. That’s perfect for someone like me. I do bake bread often, but it isn’t a strength of mine. This book makes bread-baking seem easier. There is a photo included with every recipe. Rebecca has done a great job of including creative bread recipes in the book. You can visit her blog for more recipes here >> Foodie with Family.

I’ve bookmarked several recipes in the book to experiment with. First of all, there is a variation of turning the English Muffin Bread into Cinnamon English Muffin Bread, which I’m definitely going to try. As far as sandwich breads are concerned, World’s Fastest Sandwich Bread is a must-try. Super Speedy Potato Bread and Pumpernickel Sandwich Bread look pretty amazing too. There is a whole chapter devoted to making pizza with homemade pizza crusts. And here are a few more bread recipes I would like to try: Barbecue Bacon Cheeseburger Stuffed Rolls, Taco Dinner Bread, Pretzel-Wrapped Little Smoked Sausages, Classic Onion Poppy Seed Bialys, Hamburger Rolls, Dark Chocolate Raspberry Swirl Bread and Corn Dog Bread. 

How to make English Muffin Bread:

Scroll down to the bottom of this post to print out the complete recipe. In a large bowl, you’ll combine flour, yeast, sugar, salt.

You’ll add warm water to the dry ingredients, and give it a stir with a sturdy spoon.

Rising Times:

You’ll have two rising times with this recipe. The first is just after you mix the dough. Plastic wrap sprayed with nonstick spray is placed over the bowl and then you can put the bowl of dough in a warm, draft-free place to rise for about one hour. Then you’ll grease your hands and divide the risen dough between two cornmeal-coated loaf pans. The dough in the loaf pans is then covered with oiled plastic wrap and given a second rise time of 30 minutes. At this point, it’s ready to bake!

Adding the butter:

After 30 minutes in the oven, you’ll take the loaf pans out of the oven and brush melted butter on top of each loaf. Then the loaf pans go back into the oven for another 10 minutes. When they come out of the oven the second time, they will get a second brush of butter. Then your English Muffin Bread is ready to eat!

How to freeze English Muffin Bread:

If you’d like to freeze all or part of your English Muffin Bread, make sure the bread is fully cooled to room temperature. You may either freeze it whole or slice it and freeze portions. Wrap the bread in a double layer of plastic wrap, and then in a single layer of aluminum foil. Then slip the wrapped loaves or slices into a freezer zip bag. Let it thaw at room temperature when ready to eat.

Otherwise, toast it now and enjoy it with your favorite jam, honey or peanut butter!

Here are a few more yeast bread recipes you might like to try:

• Honey Whole Wheat Bread
• Dutch Oven Bread
• Brioche Loaf Bread Recipe
• Amish White Bread
• White Sandwich Bread
• Rich Egg and Butter Bread
• Classic Sourdough Bread
• Sweet Challah Bread

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English Muffin Bread

Two loaves of English Muffin Bread that can be sliced and toasted!

Course Bread

Cuisine American

Keyword English muffin bread

Prep Time 30 minutes

Cook Time 40 minutes

Rise Times: 1 hour 30 minutes

Servings 16 servings (2 loaves)

Calories 203kcal

Author RecipeGirl.com (shared from the Ready, Set, Dough! cookbook)

Ingredients

• 5¾ cups all purpose or bread flour (see Recipe Notes below)
• 2¾ cups warm water
• 1 tablespoon kosher salt
• 1 tablespoon + 1½ teaspoons granulated white sugar
• 1 tablespoon + 1¼ teaspoons active dry or instant yeast
• nonstick cooking spray
• cornmeal
• 1/3 cup butter, melted (divided)

Instructions

• In a large mixing bowl, stir together the flour, water, salt, sugar and yeast with a sturdy spoon or dough whisk until it is evenly moist with no dry pockets. The dough will be shaggy and very sticky. Spray a piece of plastic wrap with nonstick cooking spray and lay it loosely over the mixing bowl. Place the bowl in a warm, draft-free place until the dough looks puffy and bubbly, and has risen to about double its original size, about an hour.
• While the dough rises, spray two loaf pans with nonstick cooking spray and sprinkle in a fistful of cornmeal. Tilt the pans, tapping gently, until the cornmeal coats the sides and bottoms of the pans, tapping out any excess cornmeal.
• Use nonstick cooking spray to generously grease your hands, and divide the dough between the two prepared pans. The pans should be no more than halfway full. If needed, prepare one more loaf pan to hold any excess dough.
• Cover the pans loosely with oiled plastic wrap and let rise in a warm, draft-free place until the dough is once again bubbly and puffy looking and just peeking above the edges of the pans, about 30 minutes. While the dough is rising, preheat the oven to 350 degrees F.
• Place the pans on the center rack in the oven and bake for 30 minutes. After 30 minutes, brush the surface of the bread generously with about half of the melted butter, then return the pans to the oven and bake 10 more minutes.
• Immediately turn the loaves onto a cooling rack and brush all of the surfaces generously with the remaining melted butter. Cool completely before slicing or the texture will be compromised.

Video

Notes

• For a nice texture, you can make this bread with a mixture of half bread flour and half all-purpose flour.
• You can also substitute 1 cup of whole wheat flour for 1 cup of the all-purpose or bread flour if you'd like a whole grain English muffin bread (this method may take slightly longer to rise).
• FREEZING INSTRUCTIONS: Make sure bread is fully cooled to room temperature. You may either freeze it whole or slice it. Wrap the bread in a double layer of plastic wrap, and then in a single layer of aluminum foil. Then slip the wrapped loaves into a freezer zip bag. Let thaw at room temperature when ready to eat.

Nutrition

Serving: 1serving | Calories: 203kcal | Carbohydrates: 34g | Protein: 6g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 471mg | Potassium: 54mg | Fiber: 1g | Sugar: 1g | Vitamin A: 118IU | Calcium: 8mg | Iron: 1mg

The post English Muffin Bread appeared first on Recipe Girl®.

Egg Rolls – make your favorite takeout appetizer at home now! It’s incredibly easy, they freeze well and taste absolutely amazing!

We have a ton of egg roll variations on the site. Try our southwest chicken egg rolls, avocado egg rolls, or egg roll noodle skillet with pork!

Are you always ordering egg rolls when you get takeout? Me too! We do a double batch because I can finish 20 in one sitting. But they are SO easy to make at home. And they are perfect when you want to make them ahead too! Which also makes them a great party appetizer.

Homemade Egg Rolls

These homemade egg rolls are filled with a chicken and vegetable filling. They are extremely versatile because you can use ground pork, ground beef, chopped shrimp, rice noodles and veggies as the filling. You can even turn these into dessert. Fill them up with chocolate or bananas or even apple pie stuffing for dessert egg rolls.

Egg rolls are Chinese and are wrapped in an egg rolls wrapper thats available easily. You stuff them with a filling, wrap them up like a burrito and then deep fry till golden brown.

Difference between Egg Rolls and Spring Rolls

They might look similar in shape but egg rolls and spring rolls are very different. Egg rolls are chinese, they are wrapped in an egg roll wrapper and stuffed with a cooked filling and finally deep fried. Whereas spring rolls are Vietnamese and are made with translucent rice paper and stuffed generally with fresh, raw ingredients.

Freezing Egg Rolls

Egg rolls can be easily frozen. Once you’ve wrapped them, lay them in a single layer on a baking sheet and pop them in the freezer. Once frozen, transfer them to a ziplock bag and place them back in the freezer. They’ll stay good for up to 6 months. When you want to cook them, just fry them frozen. They’ll take a few minutes to crisp up and will be ready when they are golden brown!

It’s important that your oil is heated to 350 F while frying these. Use a thermometer to maintain the temperature. This will ensure that they don’t turn soggy, and come out crisp and golden brown. They only take a few minutes to fry so its important that you keep an eye on them.

That’s how easy these are to make at home. They taste best with a sweet chilli dipping sauce. Or just use straight up soy sauce!

More Asian Appetizer Recipes

• Chinese Chilli Chicken
• Chicken Potstickers
• Asian Turkey Lettuce Wraps

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Egg Rolls

These egg rolls are filled with a filling of ground chicken and vegetables and deep fried till crispy and golden brown. Serve them with a sweet chilli dipping sauce for a fantastic appetizer!

Course Appetizer

Cuisine Chinese

Keyword Egg Rolls

Prep Time 25 minutes

Cook Time 5 minutes

Total Time 30 minutes

Servings 6 people

Calories 192kcal

Author Richa Gupta

Ingredients

• 2 tbsp vegetable oil
• 1/2 tsp minced garlic
• 1/2 tsp minced ginger
• 1/2 cup finely chopped celery
• 2 cups coleslaw mix
• 1/2 pound ground chicken
• 3 tbsp oyster sauce
• 1 tbsp soy sauce
• 1 tsp toasted sesame oil
• 1 tbsp sriracha
• 1/2 cup chopped green onions
• 12 egg roll wrappers
• oil for frying

Instructions

• Heat oil in a pan and stir fry garlic, ginger, celery till fragrant. Add the coleslaw mix and cook till the cabbage is wilted.
• Add the ground chicken, oyster sauce, soy sauce, sesame oil and sriracha. Stir fry the chicken while breaking it up for 3-4 minutes. Once the chicken is cooked and there is no liquid left in the pan, stir in the green onions and turn off the flame.
• To wrap the egg rolls, place the egg roll wrapper so that one corner is towards you. Place a tablespoon of filling in the bottom half (towards you) and wrap that corner over the filling. turn both sides over the wrapper and then continue rolling away from you (like a burrito), till you reach the end. Seal the edges with some water or a beaten egg. Repeat till all the wrappers are made.
• Heat oil in a pan (about 2 inches) till it's 350C. Fry 4-5 egg rolls at a time till they are crisp and golden brown. Serve hot with sweet chilli dipping sauce.

Nutrition

Calories: 192kcal | Carbohydrates: 19g | Protein: 10g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 35mg | Sodium: 655mg | Potassium: 310mg | Fiber: 1g | Sugar: 1g | Vitamin A: 144IU | Vitamin C: 12mg | Calcium: 36mg | Iron: 1mg

This easy, healthy cod fish taco recipe is seasoned with a chili-lime cumin rub topped with slaw and creamy lime sauce – no breading, no frying!

Cod Fish Tacos

These fish tacos have a delicious crisp cabbage and carrot slaw, then drizzled with a lightened up chili-lime sauce. SO good! Me and Karina, my oldest daughter love fish, but my husband Tommy does not… unless I make fish tacos! These healthy fish tacos are my favorite way to get him to eat fish and they are so quick, ready in 30 minutes. For a fun spin on fish tacos, try these Greek Fish Tacos, Scallop Tacos or these Lobster Tacos.

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The post Healthy Cod Fish Tacos appeared first on Skinnytaste.

Taco Casserole recipe is an easy dinner solution ready in just 30 minutes! Seasoned ground beef is loaded with crunchy corn chips, melted cheese, and your choice toppings for a customizable meal.

Looking for more simple Mexican inspired dinner recipes? Then try this Fiery Shrimp Diablo, Three Cheese Mexican Stuffed Shells, or Mexican Quinoa Stuffed Peppers.

Taco Casserole

When you need a quick and delicious dinner, a taco casserole is an ultimate meal to feed a hungry crowd. I use my homemade taco seasoning recipe to instantly flavor the ground beef. Each bite delivers bold spices with a Mexican twist.

Casseroles are great for layering textures and toppings. Tortilla chips are added on top of the beef mixture, plus some melted cheese to create a crunchy, savory crust. Spicy food lovers can chop up your favorite peppers or drizzle on hot salsa. Any add-ons you can dream up would pair perfectly with this sharable feast.

How do you make taco casserole?

In a large nonstick skillet, saute onions and bell peppers. Add the meat and cook beef until browned.
Stir in the taco seasoning and flour, cook for 1 minute. Add the water and cook until the beef mixture is slightly thickened. Stir in the corn and black beans.

Transfer the meat mixture to a baking dish and spread it into an even layer.
Top the beef with tortilla chips and cheese, bake at 375ºF until the cheese is melted.
To serve, add desired toppings on top of the taco casserole.

What seasonings do you add to the beef?

To add bold savory flavor to the neutral ground beef, a combination of spices and dried herbs are used. Use smoked paprika, salt, pepper, cumin, coriander, oregano, garlic powder, onion powder, and chili powder for a mild heat. For a spicier taste, add in chopped jalapeno peppers, or cayenne pepper powder.

What kind of chips and cheese can be added?

The gently crushed tortilla chips add that characteristic taco shell crunch to the casserole. Salted corn or flour chips are my top choice, but feel free to add your favorite type of seasoned chip.

The cheese helps to bind the chips together, creating a melty layer, like built-in nachos above the beef. Sharp cheddar and Monterey Jack are used in the recipe for flavor and melt-ability. Pepperjack or Panela are tasty options, and sprinkling cotija or queso fresco on top are great choices too.

What toppings can you add to the casserole?

The options are endless! I like to start by layering on sour cream, shredded lettuce, black olives, thinly sliced radish, red onion, and diced tomatoes. For heat, add some salsa and fresh hot peppers. Serve with some lime wedges on the side for squeezing on the top.

Can taco casserole be made ahead of time?

Yes, the ground beef mixture can be cooked and then refrigerated for up to 5 days before reheating. Simply add the beef to the baking dish and heat it in the oven until warm before adding the chips and cheese. Add the toppings right before serving.

Looking for Casserole Ideas? Try these!

• Turkey Mediterranean Casserole
• Chicken Parmesan Casserole
• Teriyaki Chicken Casserole
• Chicken and Rice Casserole
• Chicken Tetrazzini Casserole

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Taco Casserole

Taco Casserole recipe ready in just 30 minutes! Seasoned ground beef loaded with crunchy chips, melted cheese, and your choice of toppings.

Course Appetizer

Cuisine Mexican

Keyword taco casserole recipe

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings 6 people

Calories 296kcal

Author Jessica Gavin

Ingredients

• 1 tablespoon olive oil
• ½ cup diced red onion
• ½ cup diced bell pepper
• 1 pound lean ground beef 93% lean
• 1 teaspoon smoked paprika
• ¾ teaspoon cumin
• ¾ teaspoon kosher salt
• ½ teaspoon black pepper
• ¼ teaspoon coriander
• ¼ teaspoon dried oregano
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• ¼ teaspoon chili powder
• 1 tablespoon all-purpose flour
• ¾ cup water
• ½ cup corn kernels
• ½ cup black beans rinsed and drained
• 1 cup chips lightly crushed
• ⅓ cup shredded sharp cheddar cheese
• ⅓ cup shredded Monterey jack cheese

Instructions

• Preheat oven to 375ºF.
• Heat a large nonstick pan over medium heat. Add olive oil, once hot, add the onions. Saute until translucent, 2 minutes.
• Add the bell peppers and saute for 2 minutes.
• Increase the heat to medium-high, add the beef, cook until browned, breaking the meat up until smaller pieces, about 4 to 5 minutes.
• Sprinkle the paprika, cumin, salt, pepper, coriander, oregano, garlic powder, onion powder, chili powder, and flour. Stir and cook for 1 minute.
• Slowly add the water and cook until the beef sauce is slightly thickened.
• Add the corn and black beans, stir until combined.
• Transfer the beef mixture to a 2-quart casserole dish, spread into an even layer.
• Top the beef with crushed tortilla chips and cheese.
• Bake until the cheese has melted, about 5 minutes.
• Top the taco casserole with desired toppings, serve immediately.

Notes

Topping Suggestions: Olives, guacamole, red onion, sour cream, cilantro, lettuce, limes, diced tomatoes, avocado, radish, hot peppers, or salsa.

Nutrition

Calories: 296kcal | Carbohydrates: 19g | Protein: 22g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 59mg | Sodium: 524mg | Potassium: 411mg | Fiber: 3g | Sugar: 2g | Vitamin A: 689IU | Vitamin C: 17mg | Calcium: 132mg | Iron: 3mg

It’s barely an exaggeration to say that the whole world has gone CBD crazy. The range of infused products staggering, from shampoo to cough drops, cookie dough to sparkling water. I can personally vouch for the benefits of this natural nootropic. Sometimes the stresses of daily life can become overwhelming, and while it would be nice to run away on a yoga retreat to de-stress, having a little tincture of hemp oil on standby has been a real lifesaver for a quick fix.

I’ve tried many different brands over the years, so when I had the opportunity to try Feals, I was excited. What immediately stood out to me about Feals is their personalized approach. They have a testing flight for $20, which contains 3 samples of different strengths. This is perfect for the CBD newbie, as you can try all 3 (600MG, 1200MG, and 2400MG) before committing to a full sized bottle. Most people don’t know where to start when it comes to hemp-derived products, be it how much to take and when to take it. If you’re uncertain about how hemp might affect you, this trial flight is an easy introduction. Experience firsthand what a lesser or greater dosage feels like, without any risk, to figure out what works best for your unique brain chemistry.

My favorite thing about hemp is that it doesn’t cause a drastic, sudden change in mood. It’s much more subtle, slowly soothing and calming over the span of about 45 minutes. For those times when you’re stuck in a rut, in a sad downward spiral, it can be just the little push to get you out and get on with the day.

Improved mental health is the primary reason why I turn to Feals, but it can also have many other beneficial uses, too. Products containing hemp oil have been shown to also help alleviate chronic headaches, muscle pain, inflammation, and other physical ailments.

Scientifically speaking, THC, the oil that is extracted from the hemp plant, is the ingredient that makes you feel calmer. The highest amount of THC you’ll find in any hemp product is under 0.3%. The trace amounts will not leave you feeling out of it, but just generally more at ease. I’m able to take a couple of drops during the day and still be fully functional, not the least bit groggy.

The great thing about hemp oil is that the effects are cumulative the more you take it. The only downside is the taste, which is every bit as appealing as cannabis smells. You can always mix a few drops into your morning coffee or smoothie to mask the intense grassy flavor.

Reaping the full rewards of hemp oil is all about finding the dosage that works for you. Feals is ideal for just that reason. When you find your optimal strength, their full sized tinctures last a long time because they’re so concentrated that you only need a couple of drops at once. Feals is a convenient, affordable way to start trying CBD without making blind leap of faith; the results will speak for themselves.

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The post Fealing Better appeared first on BitterSweet.

Roasted black beans are the best easy healthy snack! Crunchy and spiced with cumin and garlic, they’re plant based…and hard to stop eating. You know crispy roasted chickpeas? These crunchy salty bits have become popular as a healthy snack, and they’re now sold packaged at stores and airports alike. So why not try the same idea with black beans? Meet our new very favorite snack: roasted black beans! Make up a big batch and you will fall in love with this irresistible crunchy plant-based snack. Alex and I can’t stop eating them…and neither can our 3 year old Larson. The might not be the most photogentic snack (just what are those?), but they’re absolutely delicious. Crispy roasted black beans: an easy healthy snack! Why make crispy roasted black beans? So many reasons. Isn’t it hard to find easy and healthy snacks? Alex and I often opt for roasted salted nuts and dried fruit, but sometimes that gets a little boring. (Truth.) We are big salty snack people over here, so salty snacks that are healthy too? Perfection. Here’s why you should add these to your repertoire: They’re healthy, vegan and gluten free. Made simply with olive oil, black beans and […]

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Brown Butter Lime Mahi Mahi is a tender filet cooked golden brown then soaked in a brown butter sauce and garnished with a fresh avocado salsa. An irresistible Dinner made in less than 30 minutes!

This flavor combination is out of this world, good! If you love the brown butter flavor try this Brown Butter Spicy Garlic Shrimp, Brown Butter Lemon Salmon or if you want to try chicken this Lemon Pepper Chicken with a Brown Butter Sauce.

Brown Butter Lime Mahi Mahi with Avocado Salsa

Mahi Mahi is a lean, healthy fish that is cooked tender and doesn’t have a fishy flavoring to it. It is light and healthy and tastes delicious with this brown butter lime sauce then garnished with a freshly made avocado salsa. This cooked Mahi Mahi is so simple to make and is cooked in minutes. It is one of our family favorite meals. It is light and healthy but also filling and flavorful.

This combination of brown butter lime sauce, fish filets then garnished with avocado salsa is the perfect combination in every bite. See how quickly and easily this recipe comes to life. Every bite is irresistible and tastes AMAZING! This is a must make recipe and made in under 30 minutes.

What is Mahi Mahi?

The Mahi Mahi is known as a dolphinfish. They are also called dorado or dolphin that dwells in the Coryphaenidae family. It is a surface-dwelling ray-finned fish that is found off shores in tropical areas worldwide.

Mahi Mahi Ingredients:

• Olive Oil: Cook the Mahi Mahi filets in a skillet with olive oil in the pan.
• Mahi Mahi Fish Filets: Remove the skin on the Mahi Mahi filets before cooking.
• Salt and Pepper: Just a pinch for seasoning

Brown Butter Lime Sauce: 

• Butter: Melted and added to the
• Lime Juice: A fresh squeeze
• Honey: Sweeten the sauce and the Mahi Mahi filets with sweetened honey.
• Garlic: Fresh is best but minced and marinated will work too.
• Salt and Pepper: Just a dash!

Avocado Salsa Ingredients:

• Avocado: Diced and cut up into chunks.
• Roma Tomato: Sliced to prefered thickness for the salsa.
• Red Onion: Minced or cut into slices.
• Corn: Canned corn works well or frozen corn that is cooked.
• Limes: Fresh lime juice is refreshing and gives it a zest flavor.
• Cilantro: Finely chopped fresh cilantro.
• Salt: Just a dash for a quick flavor

How to Cook Mahi Mahi:

This is a lean, white fish and must be watched over while cooking. It is easy to overcook the filets. Watch closely to make sure you do not overcook the filets or they will dry out. These filets cook up quickly in just a few minutes per side turning the white filets to a golden brown.

1. Cook filets: In a large skillet over medium high heat, add the olive oil.  Salt and paper the filets and cook until golden 4-5 minutes each side.
2. To make the brown butter lime sauce: Heat the butter into a  small saucepan . Swirl the butter occasionally until it has turned a light brown color and is fragrant. Remove from heat and whisk the garlic, honey, salt and pepper into the sauce.
3. Add the fish back to the skillet: Cook on low heat scooping the sauce by the spoonful overtop the cooked filets.
4. To make the avocado salsa: Mix the avocado, Roma tomato, red onion, chopped cilantro, salt and juice from the limes in a small mixing bowl. Top the Mahi Mahi with the avocado salsa.

The Recipe Critic Pro Tip:

Remove the skin of the filet in order to cook more evenly in the skillet. 

How to Pick Good Mahi Mahi:

When purchasing, it is best to have a check list of what to look for to purchase the best and freshest filets. Here are some general tips on how to purchase a good filet.

• Smell: This is most important. If you smell a strong fish scent be sure to put it back. The fish has sat out for too long and is not fresh anymore. It is best to have a moist, fresh like neural scent.
• Color: Either fresh or frozen, it has a pink coloring with faint red stripes on it. If the edges are brown or blue this is a sign that it has been sitting out for too long and could possibly be going bad.
• Skin: Look for moist and shiny looking skin. The shine on the fish will be very clear. The skin color is usually a silver to a dark gray.
• Sustainability: The most sustainable choice is troll-caught and rod-and-reel caught fish. These are usually caught in Hawaii or the U.S. Pacific coast. Try to avoid long-line caught fish. These are less shiny and usually packed in ice.

Ways to cook Mahi Mahi:

• Bake: Place in the oven at 350 degrees Fahrenheit on a greased baking sheet for 12 to 15 minutes.
• Skillet: Follow the recipe instructions below for best results.
• Grill: Leave the skin on for grilling the fillets and cook over high heat in a hot grill. The fillets can be cooked on aluminum foil or directly on the grill rack. Cook them skin side down for 7 to 10 minutes.

FAQs about Mahi Mahi:

• Is Mahi Mahi dolphin? It is a type of dolphin that is in the Coryphaena fish family but not directly a dolphin per say.
• Is Mahi Mahi healthy: Yes! It is a low-calorie fish that has several health benefits which include vitamins and minerals plus the added protein.
• What does Mahi Mahi taste like? It is a subtle hint of fish flavor if any. The seasonings and salsa mask any fish flavoring. The skin is a thicker type of meat and when cooked is a moist and a tender meat that is flakey when pulled apart.
• Do you cook Mahi Mahi with the skin on? No, it is best to remove the skin unless you are grilling it. Be careful not to overcook it though. It is a very tender type of fish meat.
• Is Mahi Mahi high in mercury? No, it is known to not have a long life. Because of this short life of 4 to 5 years old, Mahi Mahi tends to be lower in mercury.

More Tasty Seafood Recipes:

• Seared Ahi Tuna
• Smokey Paprika Fish Tacos
• Garlic Butter Herb Scallops
• Cajun Popcorn Shrimp
• Baked Cod Fish Recipe

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Brown Butter Lime Mahi Mahi with Avocado Salsa

Mahi Mahi is a tender filet cooked golden brown then in soaked in a brown butter sauce and garnished with a fresh avocado salsa. An irresistible Dinner!

Course Dinner, Main Course

Cuisine Caribbean, Seafood

Prep Time 20 minutes

Cook Time 10 minutes

Total Time 30 minutes

Servings 4 People

Calories 438kcal

Author Alyssa Rivers

Ingredients

• 1 Tablespoon Olive Oil
• 4 mahi mahi fish filets
• salt and pepper

Brown Butter Lime Sauce:

• 6 Tablespoons Butter
• 3 Tbsp fresh lime juice
• 1 tsp honey
• 1 clove garlic minced
• 1/2 tsp salt
• 1/2 tsp pepper

Avocado Salsa:

• 1 avocado chopped
• 1 roma tomato chopped
• ½ of a small red onion chopped
• 1/2 cup corn
• Juice from 2 limes
• 2 tbs cilantro finely chopped
• 1/8 tsp dash of salt

Instructions

• In a large skillet over medium high heat, add the olive oil. Salt and paper the mahi mahi and cook until golden 4-5 minutes each side.

To make the brown butter lime sauce:

• Heat the butter into a small saucepan . Swirl the butter occasionally until it has turned a light brown color and is fragrant. Remove from heat and whisk the garlic, honey, salt and pepper into the sauce.
• Add the fish back to the skillet.

To make the avocado salsa:

• Mix the avocado, Roma tomato, red onion, chopped cilantro, salt and juice from the limes in a small mixing bowl. Top the mahi mahi with the avocado salsa.

Nutrition

Calories: 438kcal | Carbohydrates: 12g | Protein: 34g | Fat: 29g | Saturated Fat: 13g | Cholesterol: 169mg | Sodium: 668mg | Potassium: 1043mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1097IU | Vitamin C: 12mg | Calcium: 37mg | Iron: 2mg

I’ve probably made a hundred iterations of the bean-salsa-corn combo over the years, and yet I still keep making more. Why? Because it never stops being delicious, it’s super versatile, and I love making new versions to fit new different lifestyles. This Turkey Taco Skillet version is super fast (unlike the original Slow Cooker Taco Chicken Bowls), it doesn’t include rice  (unlike the Southwest Chicken Skillet), and is every bit as delicious. This version literally takes about 15-20 minutes, you can serve it several different ways, and is a great make-ahead, stock-your-freezer type recipe!

Ground Turkey Taco Skillet

How to Serve Turkey Taco Skillet

My favorite thing about this recipe is that you can do so many different things with it. The most obvious use for this delicious skillet mix is to use it as a taco filling. Simply toast some tortillas, add a scoop of this turkey taco filling, and top with whatever you fancy (cheese, sour cream, pickled red onions, cilantro, jalapeños, etc.)

Another option is to use it for taco salads. Just fill a bowl with your favorite greens, top with the ground turkey taco mixture, and add any extra toppings you might like.

But my favorite? I love to just scoop it up with some tortilla chips and call that a meal. 😅

You can also make a bowl meal with a bed of rice, stuff this into a burrito, or put it inside a folded over tortilla with cheese and toast it up in a skillet for some quesadillas. And I’m sure there are other great ways to use this mix, as well.

Can I Substitute the Turkey?

Yep! This recipe works just as well with ground beef or ground chicken. 

Can I Substitute the Diced Tomatoes with Green Chiles?

Yes, you can substitute that, too! (See? This recipe is so versatile.) If you don’t have access to Rotel or canned diced tomatoes with green chiles, you can either use 1.5 cups red salsa, or a can of plain diced tomatoes plus a 4oz. can of diced green chiles.

How to Freeze Turkey Taco Skillet

Chill your turkey taco skillet mixture in the refrigerator overnight, then transfer to quart-sized freezer bags (I would do this in 1-2 serving sized portions), label and date the bag, then freeze for up to 3 months. To reheat, either thaw in the refrigerator overnight, or cut away the bag, place the frozen mixture in a skillet, add a couple tablespoons of water, and heat over low with a lid, stirring occasionally as soon as it loosens up enough to stir. Or just pop it in the microwave and use the defrost then heat functions. :)

Serving Suggestions:

Use to fill tacos, then top with your favorite toppings (sour cream, cheese, pickled red onions, jalapeños, etc.)

Serve it up taco salad style, over a bed of greens and with your favorite toppings.

Or just scoop it up with some tortilla chips! 

How to Make Turkey Taco Skillet – Step by Step Photos

First, make your homemade taco seasoning (you can use store bought, if that works better for you). In a small bowl, combine 1 Tbsp chili powder, 1 tsp smoked paprika, 1 tsp cumin, ¼ tsp cayenne (optional), ½ tsp dried oregano, ½ tsp salt, and about ¼ tsp freshly cracked pepper. I skipped the cayenne this day because I wanted a less spicy turkey taco skillet.

Add 1 Tbsp cooking oil and 1 lb. ground turkey to a large skillet. Cook over medium heat, breaking up the ground turkey as you stir. While the turkey is cooking, dice one yellow onion, then add it to the skillet and continue to cook with the turkey until the onion is soft.

Add the taco seasoning to the skillet with the ground turkey and onion. Continue to cook and stir for 1-2 minutes more.

Drain one 15oz. can of black beans, then add them to the skillet with one 10oz. can of diced tomatoes with green chiles, and 1 cup frozen corn (no need to thaw). Stir to combine, then heat through over medium, stirring occasionally.

While the skillet is heating through, slice half a bunch of green onions (about 4 green onions). Add the green onions just before serving and stir to combine.

Look how colorful and delicious that is!! 

Dinner is served!

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