manda

THIS CABBAGE ROLL SOUP HAS ALL THE SAME FLAVORS AS CLASSIC BAKED CABBAGE ROLLS, BUT WITH WAY LESS WORK! THIS UNSTUFFED CABBAGE SOUP IS HEARTY, FILLING AND THE PERFECT CHOICE FOR AN EASY DINNER OPTION. There is so much going on here, between the meat, veggies and rice, that it’s really a complete meal in one pot. I do often serve this cabbage roll soup with a side of crusty bread or a green salad, just to round out the meal. Even my kids love this one, they didn’t even mind the cabbage pieces which normally they might not eat. I often make a double batch of this soup just so we have leftovers to eat for a few days, that’s how good it is! It’s absolutely perfect for a cold night, and the quick prep time makes it ideal for a busy weeknight. This cabbage roll soup has all the same flavors as classic baked cabbage rolls, but with way less work! This unstuffed cabbage soup is hearty, filling and the perfect choice for an easy dinner option. Ingredients 2 teaspoons olive oil salt and pepper t...

This recipe will show you how to make sopa de fideo, a Mexican noodle soup in a tomato-based broth. This simple and frugal soup does not skimp on flavour and is just what you need to warm you up on a chilly afternoon! Once the noodles are golden and toasty, pour in the tomato puree and simmer it for a couple of minutes to cook out the raw onion and garlic. Then add vegetable stock, cover and simmer until the noodles are cooked through. That’s it, soup’s done and you can garnish it as you like! This recipe will show you how to make sopa de fideo, a Mexican noodle soup in a tomato-based broth. This simple and frugal soup does not skimp on flavour and is just what you need to warm you up on a chilly afternoon! Ingredients: 1 can (400 grams / 14 oz) whole tomatoes (use fresh tomatoes in summer) Half a small onion 2 cloves of garlic 1 chipotle pepper from a can (optional) 200 grams (7 oz) fideo cut noodles or spaghetti/angel hair pasta broken into 1 inch pieces 4 cups (1 litre) vegetable st...

Ingredients : - 1 cup all purpose flour-  2 tbsp granulated sugar-  1 ½ tsp baking powder-  ¼ tsp kosher salt- 1 cup of whole milk-  1 egg- ½ tsp vanilla extract-  2 tbsp butter,  melted- 5-6 medium-sized strawberries,  sliced- sprinkles of your choice Instructions : 1. In a small bowl, mix together milk, egg, and vanilla extract. In a separate bowl, mix together flour, sugar, baking powder, and salt. 2. Make a well in the flour mixture and pour in the milk mixture, mixing well and then adding in the melted butter and stirring until combined. 3. Heat a sauté pan over medium-low heat and butter or spray it with cooking spray. Once hot, scoop ½ cup of batter into the pan. Immediately lay 3-4 strawberry slices on each pancake, gently pressing each one in. Sprinkle with sprinkles and let it cook for about 2 mins or until golden brown, flip to the other side and cook for another 1-2 mins. 4. To serve, place strawberry side up and sprinkle with confectioner...

I have been dying to try out Mongolian Beef in the Instant Pot. My General Tso’s Chicken and Better than Takeout Beef & Broccoli were amazing so I knew that Mongolian Beef would be a big hit in our house. Ingredients 1.5 pounds flank steak 3/4 cup brown sugar 3/4 cup soy sauce 2 cloves garlic 3/4 cup water 2 tbs corn starch 2 tbs sesame oil 1 cup shredded Carrots Instructions Placepot saute. Add oil, steak, and garlic. Pour in carrots, soy sauce, brown sugar, and water.  Manual High pressure 10 minutes Quick Release. Place Pot back on saute bring to a boil Whisk in cornstarch.  Continue on saute for about 2-3 minutes until sauce thickens Recipe Source: adventuresofanurse.com Nutrition Facts Instant Pot Mongolian Beef Amount Per Serving Calories  338 Calories from Fat 90 % Daily Value* Total Fat  10g 15% Saturated Fat 3g 15% Cholesterol  68mg 23% Sodium  1704mg 71% Potassium  553mg 16% Total Carbohydrates  33g 11% Sugars 28g Protein  27g 5...

This garlic chicken stir fry is a quick and easy dinner that’s perfect for those busy weeknights. Cubes of chicken are cooked with colorful veggies and tossed in a flavorful garlic sauce for a meal that’s way better than take out! I used chicken breast, broccoli, mushrooms and yellow bell peppers in this dish. You can easily substitute in your family’s favorite vegetables, other great choices are snow peas, zucchini, carrots, or even celery. The veggies are cooked first, then removed from the pan and the chicken gets seared to golden brown perfection. This garlic chicken stir fry is a quick and easy dinner that's perfect for those busy weeknights! Cubes of chicken are cooked with colorful veggies and tossed in a flavorful garlic sauce for a meal that's way better than take out! INGREDIENTS 1 tablespoon + 1 teaspoon vegetable oil, divided use 1 cup broccoli florets 1 cup mushrooms, halved 1 yellow bell pepper, cored, seeded and thinly sliced 1 pound boneless skinless chicken bre...

This Clean Eating Chicken Chili is absolutely delicious! I’ve made it twice since I originally posted, and it’s only been three weeks. This hearty and healthy chili recipe is lightened up with ground chicken and is a yummy clean eating recipe PLUS it’s 21 day fix approved. INGREDIENTS: 1 tbsp olive oil 1 lb ground chicken 1 onion, chopped 1 red bell pepper, diced 1 cup chicken broth 1 can black beans 1/2 cup frozen corn 1 can fire roasted tomatoes (14oz) 1 can tomato paste (roughly 1/4 cup) 1/4 cup applesauce 1 tbsp ground chili powder 1 tsp cumin 1 tsp oregano 1 tsp thyme 1 tsp garlic 1/2 tsp cayenne DIRECTIONS: Heat a large pot over medium heat and add the olive oil. Once that is heated add the ground chicken and scramble fry until it’s cooked (about 7-8 minutes). Add the onion and red bell pepper and cook for 3 minutes. Add the rest of the ingredients and bring to a boil. Cover the pot and bring it down to a simmer for 50 minutes. Check on it at the 30 minute mark to give it a good ...