Pinterest is an online pinboard.
Organize and share things you love.
I love cooking, trying new recipes and looking at yummy things that I probably would not make. Most things, I would make though. If there are videos, some only display the description and the play symbol, but if you click on the play symbol it will play the video. This board is dedicated to all things savory and sweet or savory breakfast items. Some of the videos only show the description and the play symbol, but if you click on the play symbol it will play the video.
EASY Salmon in a Bag - Tin foil, lemon, salmon, butter, wrap it up tightly and bake for 25 minutes at 300 °
1 like 1 repin
salmon steaks with hoisin glaze -- a favorite at our house
1 like 7 repins
3 grilled chicken breasts 2 cups broccoli florets 8 ounces fettuccine 2 tbsp extra virgin olive oil 2 tsp minced garlic 2 tbsp flour 1 cup chicken broth 1/4 cup plain Greek yogurt 1/4 cup skim milk 1/4 tsp pepper 1 pinch ground nutmeg 3/4 cup Parmesan cheese
2 likes 2 comments 4 repins
Quinoa: How to cook it, with tips, and recipes. #1 Eat as breakfast porridge — just add nuts and fruit when cooked. #2 Add quinoa to your favourite soups, stir-fry or casseroles. #3 Combine cooked, chilled quinoa with chickpeas, roasted red pepper, scallions and coriander. #4 Use sprouted quinoa in salads and sandwiches — similar to alfalfa sprouts. #5 Ground quinoa flour can be added to cookie or muffin recipes. #6 If you’re after a wheat-free option, make a tabo...
2 repins
Quinoa Burger #glutenfree #vegetarian (replace the flour with gluten-free flour, like quinoa, corn or rice)
3 repins
Homemade naan is something everyone needs in their life. I've already used this recipe and it was super easy and cheap.
3 repins
Lime-Honey Glazed Chicken From EatingWell.com The sweet and tangy lime-honey marinade is simmered on the stovetop and then used as a sauce to baste and glaze the chicken. Don't let the chicken marinate any longer than 2 hours; overmarinating in soy sauce and lime juice can make the texture of the meat spongy.
Healthy Fried Chicken From Good Housekeeping The crunchy coating is what seals in the juices, giving this Southern standard its finger-licking flavor. Too bad it also absorbs so much fat. By stripping the bird of its skin, baking instead of frying, and ditching the batter for panko crumbs, our crispy cheat carves off 240 calories and 22 grams of fat per serving. User Rating:
Coffee-Spice Chicken and Fruit-Basil Salsa From Good Housekeeping triple-tested at the Good Housekeeping Research Institute A jerk-style seasoning of Jamaican allspice and java gives this Caribbean chicken its caffeinated kick. Balancing the heat: a cooling summer salsa of just-picked nectarines and juicy watermelon.
Almond-Crusted Chicken Fingers From EatingWell.com Rather than a heavy coating, these chicken fingers are lightly covered in a spicy ground almond and whole-wheat flour mixture that'll have the kids forgetting about fast food and begging for this dinnertime treat.
Apricot Chicken and Hash From Good Housekeeping triple-tested at the Good Housekeeping Research Institute In just 30 minutes you can have this healthy, full chicken dinner — veggies and all — on the table.
Indian-Spiced Chicken Pitas for Two From EatingWell.com Make a perfect summer supper for two: Grill spice-rubbed chicken breasts and tuck them into whole-wheat pitas along with fresh vegetables and a tangy yogurt sauce.
Vegetarian Tortilla Soup From EatingWell.com "Tortilla soup has a place, I feel, in practically every collection of Mexican recipes," says Rick Bayless. This is a vegetarian version of the classic soup, usually made with chicken. Earthy dark pasilla chile flavors the soul-satisfying broth. (Recipe adapted from Rick Bayless.)
1 repin
Stovetop Fideos From EatingWell.com Our vegetarian version of fideos, a toasted pasta dish served in both Mexico and Spain, is packed with green beans, corn, and tomatoes. Omit the cheese to make it vegan. Serve with a crisp romaine, red onion, and avocado salad tossed with red-wine vinaigrette.
1 like 3 repins
Heart-Healthy Mexican Recipes Carne Asada Tacos From EatingWell.com These flank-steak soft tacos are so tasty and easy, they should be in everyone's repertoire. Plus they're made with fresh corn tortillas (not fried) and topped with a quick homemade salsa made with avocado, tomato, onion, and a bright squeeze of lime.
4 likes 4 repins
10 ways to cook quinoa. has more protein per ounce than meat.
3 repins
sweet chili lime chicken with cilantro couscous
1 like 5 repins
Chicken Bundles. These are a big hit at my house!
1 like 3 repins
Garlic Shrimp With Basil, Tomatoes, And Pepper Flakes over Brown Rice YUM
1 like 4 repins
Garlic & lemon chicken with green beans & red potatoes! Yum!
1 like 6 repins
Spinach, feta, caramelized onions, all wrapped into a loaf of quick bread...I have to try this!
by CookinCanuck
2 repins
another pinner said:Japanese Onion Soup...I made this tonight, and my family REALLY enjoyed it. It took less than ten minutes to get everything into the pot. I didn't chop any of the veggies. I washed off the onion, and quartered it, brown, papery skin and all and threw it in the pot. Leaving the brown, papery skin on helps lend a rich color and more flavor. I chopped the carrot into four pieces. I used 2 stalks of celery, including the tops. I used a full box of mushrooms, cut in half. Normally, I wouldn't use minced garlic in a jar, but I didn't feel like mincing 3 TBS. I also used jarred minced ginger. The grocery store didn't carry boullion granules, so I used 2 chicken cubes and 3 beef cubes. After reaching a rolling bowl, I cooked the soup for about 1.5 hours. I probably added about a cup more of water when the liquid seemed to evaporating somewhat. To serve the soup, I took another package of whole mushrooms, and on a box cheese grater, I used the side one to quickly and thinly slice the mushrooms (watch your thumbs!). I placed about 1-2 TBS of the mushroom slices in the bottom of six bowls. I purchased a package of crispy fried onions (the kind found in the produce section, by the salads). I put about 1-2 TBS of these onions on top of the sliced mushrooms. After straining the broth, I poured it in the bowls and let it sit for 2-3 minutes, to soften the crispy onions a bit, before I served it. If you like the soup served at Benihanas and Hibachi type restaurants, you'll enjoy this soup.
3 repins
magic sauce - olive oil base with fresh herbs, garlic and lemon.
1 repin
30 Healthy Recipes- A month of easy, good-for-you meals.
1 like 3 repins
Ziti with Portobello Mushrooms, Caramelized Onions, and Goat Cheese.
5 repins
Cheesy Vegetable Chowder (crock pot) - like broccoli cheese but with more veggies.
1 repin
Fetching pins…
$0.08
MeuAnjo Gee this should be good..
Coleen Uyehara It sounds really good and easy