Amazing Chicken Potstickers

Chicken Potstickers are an amazing appetizer or light meal filled with ground chicken, shredded carrots, green cabbage, garlic cloves in a sauce mixed together then added to a dumpling wrapper and cooked. These are quick and easy to make! 

Simple appetizers that are filling and can be used as a meal are the perfect recipes. If you love asian appetizers or light meals try this Shrimp Spring Rolls-So Fresh and Tasty!, Asian Turkey Lettuce Wraps or How to Make the BEST Egg Drop Soup.

Potstickers on a plate with soy sauce as dipping sauce and scallions garnished overtop.

Homemade Chicken Potstickers

Take out will be the last thing you think of after cooking up these chicken potstickers! These are so easy to make and taste SO dang good. One of my favorite asian recipes that are so simple to make. Chicken potstickers are filled with ground chicken as its protein, shredded carrots and green cabbage. Add in garlic cloves and green onions, some hoisin sauce and sesame oil with a beaten egg. This mixture creates the perfect combination of filling for this potstickers recipe. Simply add a small scoop to a dumpling wrapper and fold it in half, pinching off the sides, then cooked in a skillet. It is that simple and easy!

Potstickers are known to be a delicious appetizer at most asian restaurants but you can also enjoy them as a quick snack, an easy lunch or a light dinner. There are so many reasons to enjoy these chicken potstickers. These potstickers are homemade and easy to make. They come together quickly and can even make them ahead of time if needed. Freezing potstickers are easy too and can be done for a quick warm up meal. You can’t go wrong with these homemade potstickers.

Chicken is a flavorful and delicious protein to add to the potstickers. There are several different mixtures you can create with different protein or even vegetarian potstickers. When mixing the potstickers filling together using a fork or even blending it together with a food processor will work and speed the process up even quicker. There are several different ways to make these potstickers simple and easy to make without losing the delicious flavor. Chicken potstickers are simple to make and full of flavor!

What are Potstickers?

Potstickers are known to be a dumpling that is filled with a protein, usually pork with cabbage and various vegetables with seasonings. The potstickers or dumplings are then folded in half shaped like a crescent and fried on a skillet or steamed in a bowl. This creates a crispy outside and tender inside. They are served as an appetizer with a dipping sauce.

Chicken Potstickers Ingredients:

Don’t let the amount of ingredients scare you away! These are simple ingredients that come together quickly and easily. Chicken potsticker filling makes these potstickers tender on the inside with a crispy outside when fried in vegetable oil. These are sure to please everyone in your family!

  • Ground Chicken: This can either be from a can or already made chicken and shredded.
  • Carrots: Shredded with a grater or purchase them already shredded.
  • Green Cabbage: Shred with a knife or a grater
  • Garlic Cloves: Peel and mince the garlic cloves.
  • Green Onions: Chop up as finely as you prefer.
  • Hoisin Sauce: This is a thick and flavorful sauce. 
  • Sesame Oil: Enhances Chinese flavoring and adds to the mixture.
  • Egg: Binds the mixture together
  • Vegetable Oil: Used for Frying
  • Dumpling Wrappers: These can be homemade or store boughten.
  • Soy Sauce for dipping

The Recipe Critic Pro Tip:

When shredding and mixing the potsticker filling together use a food processor for a quicker way of combining the filling together.  

How to cook Potstickers:

  1. Mix potsticker filling together: In a medium bowl combine ground chicken, carrots, green cabbage, garlic, green onions, hoisin sauce, sesame oil and egg. Mix until incorporated. Heat the vegetable oil to medium in a large saucepan.
  2. To make the potstickers: Lay the dumpling wrapper on a solid surface. Add a heaping teaspoon of the chicken mixture to the center. Wet the outside edges and fold the dumpling together and seal tightly.
  3. Cook the potstickers: Place the dumplings in the skillet and cook on each side for 2-3 minutes until golden brown. Serve with soy sauce or favorite asian dipping sauce

The process of making potstickers. Mixing the ingredients together in a glass bowl, then adding it to the dumpling wrappers and pinching them together.

Tips for making Potstickers:

  • Finely Mince: It is best to cut and shred all of the potstickers filling mixture as finely as you can. This will ensure the stuffing to hold together as well as easier to eat.
  • Potsticker Filling: Squeeze or drain any excessive amounts of liquid from the potsticker mixture. Tearing can happen if they are too wet on the inside.
  • Overfilling: Try not to over fill the potsticker wrappers. It is best to be able to easily pinch or pleat the sides of the crescent shape. Overfilling can cause the filling to fall apart as they are being cooked.
  • Pleating the potstickers: Make sure there is no air in the potstickers. This will cause tearing as it cooks. If you are intimidated by the pleating, simply fold into triangles for an easier way of pinching them closed.
  • Overcrowding: Cook the potstickers several at a time leaving them enough room to move around and expand a bit. Overcrowding of the potstickers will not evenly cook them through.

Potstickers being fried in a skillet.

Variations of Potstickers:

  • Protein: Ground pork, turkey, shrimp, crab or even salmon will work for these potstickers. Just depends on your preference.
  • Seasonings: Mix together rice vinegar, chili garlic sauce, add red pepper flakes for a spicy variation or ginger for different flavorings.
  • Vegetables: Add in water chestnuts, mushrooms, bell peppers or broccoli chopped up for a more crunchy texture.
  • Dumpling wrappers: Instead of the dumpling wrappers you can use homemade wrappers or even wonton wrappers.

Chicken potstickers up close photo garnished with sesame seeds and scallions.

More Delicious Asian Recipes:

Chicken potstickers on a plate and one being dipped in soy sauce with chopsticks.

Chicken Potstickers

Chicken Potstickers are an amazing appetizer or light meal filled with ground chicken, shredded carrots, green cabbage, garlic cloves in a sauce mixed together then added to a dumpling wrapper and cooked. These are quick and easy to make!

  • 1 pound ground chicken
  • 1/2 cup carrots (shredded )
  • 1 cup green cabbage (shredded )
  • 3 garlic cloves
  • 1/4 cup green onions (chopped)
  • 1 tablespoon hoisen sauce
  • 1 tablespoon sesame oil
  • 1 egg
  • 1/4 cup vegetable oil (for frying)
  • 40 dumpling wrappers
  • Soy sauce (for dipping)
  1. In a medium bowl combine ground chicken, carrots, green cabbage, garlic, green onions, hoisin sauce, sesame oil and egg. Mix until incorporated. Heat the vegetable oil to medium in a large saucepan.
  2. To make the potstickers, lay the dumpling wrapper on a solid surface. Add a heaping teaspoon of the chicken mixture to the center. Wet the outside edges and fold the dumpling together and seal tightly.
  3. Place the dumplings in the skillet and cook on each side for 2-3 minutes until golden brown. Serve with soy sauce or favorite asian dipping sauce

Quick and Easy Stromboli

Quick and Easy Stromboli gets loaded with Italian salami, pepperoni, pizza sauce and cheese. This is so quick, easy and delicious you will want to make it again and again!

Stromboli is something easy to make and feeds a crowd. If you love Stromboli as much as I do, try this Easy Ham and Swiss Stromboli and BBQ Chicken Stromboli.

Stromboli facing the camera with a slice cut out of it. The photo shows the ham, cheese and vegetable wrapped in the baked pizza dough

Homemade Stromboli Recipe

Do you ever make something and wonder why you haven’t made it before?  This my friends is “that recipe”.  Holy cow.  We have been missing out!!

This recipe couldn’t be easier to make.  It comes together in about 10 minutes and only takes 15 minutes to bake!  You can always customize the ingredients to your families tastes.  But the italian salami, pepperoni and cheese combo was delicious!

I seriously can’t even believe that I haven’t made this until now!  To save on time you use a refrigerated pizza crust and it comes together in less than 10 minutes.

Since things have been so busy around here lately you better believe that this recipe will be happening on a weekly basis!  You guys are going to love it too!  You won’t be able to get enough of it!

What is Stromboli?

Stromboli is a type of turnover filled with various Italian cheeses and cold cuts or vegetables. The dough used is either Italian bread dough or pizza dough. Bread dough, cheese (typically mozzarella), meat or vegetables are the main ingredients.

Stromboli’s are usually thought of more with Pizza. You could say it’s a different take on a Calzone. While a Calzone is Stuffed inside of pizza dough, Stromboli’s ingredients are rolled in it. This Stromboli is a bit different. As you can see it’s not your classic pizza ingredients. In my opinion these contents give this meal more opportunity to be on the table at any time.

Stromboli Ingredients:

  • Refrigerated Pizza Dough: Pillsbury Thin Crust is what I used
  • Pizza Sauce: Choose the best one for your family
  • Italian Salami: Always one of my favorites
  • Pepperoni: Thinly sliced is best
  • Mozzarella Cheese: Sliced cheese melts evenly
  • Egg: Whisk together and spread over top the outside of the pizza dough.
  • Italian Seasoning: Sprinkled on the outside for best
  • Parsley: Freshly chopped for garnish.

How to Make the Best Stromboli:

  1. Preheat oven to 400 degrees. Roll the dough out and stretch it out on a piece of parchment paper. Spread the pizza sauce leaving about 2 inches from the edge. Top with italian salami, then the cheese, and end with pepperoni.
  2. Roll up the dough up like a cinnamon roll and pinch the edges to seal and fold where the seam is. Lay the stromboli seam side down. Brush with the egg and cut small slats in the top. Top with 1/4 cup cheese, italian seasoning and sprinkle with fresh parsley.
  3. Bake for 15-20 minutes or until golden brown on top. Serve with warm pizza sauce.

Stromboli baked on a parchment paper on a baking sheet.

The Recipe Critic Pro Tip:

If your Stromboli burns before the inside is baked,  your oven may run hot! Be sure to bake stromboli in the lower half of the oven for best results.

Variations when making Stromboli:

  • Vegetables: Mushrooms, bell peppers, onions and black olives are great texture fillers.
  • Meat: Pepperoni, bacon, Canadian bacon or sausage are fun variations of meat.
  • Cheese: Mozzarella, fontina, gouda, asiago, provolone or gruyere are perfect for melting.
  • Dough: Fresh or frozen dough will work great for this Stromboli recipe.

Stromboli cut into slices showing the layers of Italian meat, cheese and baked pizza dough.

More Easy Pizza Dinners:

Stromboli sliced into sections on a plate with marinara sauce on the side.

Quick and Easy Stromboli

This Stromboli gets loaded with italian salami, pepperoni, pizza sauce and cheese! This is so quick, easy and delicious you will want to make it again and again!!

  • 1 tube Pillsbury thin crust refrigerated pizza dough
  • 1/2 cup pizza sauce
  • 12 slices italian salami
  • 16 slices pepperoni
  • 1 1/4 cup mozzarella cheese (divided)
  • 1 egg (beaten)
  • 1 teaspoon italian seasoning
  • 2 Tablespoons fresh chopped parsley (optional)
  1. Preheat oven to 400 degrees. Roll the dough out and stretch it out on a piece of parchment paper. Spread the pizza sauce leaving about 2 inches from the edge. Top with Italian salami, then the cheese, and end with pepperoni.

  2. Roll up the dough up like a cinnamon roll and pinch the edges to seal and fold where the seam is. Lay the stromboli seam side down. Brush with the egg and cut small slats in the top. Top with 1/4 cup cheese, Italian seasoning and sprinkle with fresh parsley.

  3. Bake for 15-20 minutes or until golden brown on top. Serve with warm pizza sauce.

Updated on February 17, 2020

Originally Posted on May 19, 2016

Stromboli slice being dipped in the marinara sauce.

Homemade Gnocchi Recipe {Just 4 Ingredients!}

This Gnocchi recipe is a fun project, and the results are positively perfect! Soft pillowy potato pasta, this needs just a few ingredients you likely have on hand like potato, egg and flour.

Simply make a dough, roll and boil!

A pan of gnocchi ready to serve

Potato gnocchi has just a few easy to find ingredients and, while it takes a bit of time, it’s not difficult to make. This particular gnocchi recipe is one I learned attending classes at our local culinary school and have made it ever since.

What Is Gnocchi?

Gnocchi is an Italian homemade pasta that resembles a little dumpling. At it’s most basic level it’s made with potato, egg, and flour. Several regions in Italy have their own variations with combinations of ricotta cheese, herbs, or spinach, the possibilities are endless.

Mashed potatoes and egg in a bowl to make dough for a gnocchi recipe

Shaping Gnocchi

The dough is rolled into ropes and cut into pieces. Each rope of dough is about 1/2″ to 3/4″ thick and then cut into 1/2″ pieces. The gnocchi dough is soft and delicate, so be gentle when working with it.

shaping potato gnocchi on a wood cutting board

Once cut into pieces, roll each gnocchi along the back of a fork to create ridges (you can purchase a gnocchi board but unless you make gnocchi frequently, a fork works just fine).

The purpose of creating ridges is to help the gnocchi “grab” the sauce it is mixed with.

shaping homemade gnocchi on a cuttingboard

How To Make Gnocchi

It’s really simple to make these pillowy little dumplings.

  1. Mix all the ingredients together except flour. Add flour a little at a time, until dough forms.
  2. After “resting” the dough, roll it out into long “ropes,” and cut per recipe instructions.
  3. Use a gnocchi board or even just a fork to create ridged pasta!

Tips for Perfection

  • Boil your potatoes but drain them very well. Baked potatoes work in this recipe too.
  • Leftover mashed potatoes aren’t ideal as they have other additives such as cream etc that will affect the consistency of your dough.
  • Ensure the potatoes are perfectly smooth once mashed
  • Add just enough flour to make a dough, excess flour can make tough gnocchi
  • Don’t overwork the dough, these should be soft and pillowy. Use a delicate touch.

Left image - potato gnocchi on a baking tray. Right image - Gnocchi in a strainer.

How To Cook Gnocchi

It takes just a few minutes to cook potato gnocchi!

  1. Bring a pot of salted water to a rolling boil.
  2. Gently add pasta and wait until it floats to the top (about 90 seconds).
  3. Transfer to a skillet with a bit of butter/olive oil and sauce if you’re using one. Toss the gnocchi and serve.

It’s that simple!

How To Serve It

It can be served as a side dish or as the first course in a full Italian style meal! For a very special experience, gnocchi can be served as the primo, or first course, in a full Italian meal consisting of several courses.

Sauces for Gnocchi:

 Of course, it’s always a treat to have homemade pasta as a side dish with chicken, beef, or fish!

More Perfect Pasta

You can’t go wrong with homemade potato gnocchi! No matter how you choose to serve it up, there is one thing you can count on: you won’t have any leftovers!

Gnocchi

This easy pasta recipe is made with just 4 simple ingredients!

  • 18 ounces potatoes (cooked and riced)
  • 2 tablespoons butter (melted)
  • 1 egg (beaten)
  • 1/2 cup flour (+1/4 cup flour if needed)
  • salt (to taste)
  1. Combine riced potatoes, butter, and eggs in a bowl. Slowly mix in flour and knead until dough forms.

  2. Cover and rest 30 minutes at room temperature.
  3. Dust counter with flour and roll out a 1/2" to 3/4" thick rope of dough. Cut into 1/2" slices.

  4. Gently roll gnocchi pieces on a gnocchi board or the back of a fork to create ridges.

  5. Cook in boiling salted water, about 3 minutes, or until it begins to float.
  6. Remove from boiling water and transfer to an ice bath for about 1 min.
  7. Toss with oil and refrigerate until ready to serve.

A potato ricer is a tool that will produce perfectly fluffy lump-free potatoes. If you don’t have a ricer, be sure to mash your potatoes well so they are very smooth.

Top image - A serving of gnocchi tossed in pesto. bottom image - Cooked gnocchi in a strainer.
Homemade Gnocchi in a frying pan.
Gnocchi tossed with parmesan and pesto.

Chocolate Torte

This decadent, rich Chocolate Torte is an easy, elegant dessert to serve to your friends and family to make them believe you are a gourmet cook! Each bite is a luxurious experience for the most dedicated chocolate lovers!

If you love chocolate desserts like we do, be sure to try these Moist Chocolate Cupcakes, Death by Chocolate Cheesecake, or Chocolate Meringue Cookies!

An image of a chocolate torte with one slice being removed.

Chocolate Torte

We are obsessed with this classic chocolate torte that manages to be both elegant and rustic at the same time. Maybe it’s the dense, almost fudgy interior of or the crackly, delicate top that is dusted with cocoa powder, but there is just something about this dessert that defies all my ability to resist temptation.

If you really want to dress it up for a special occasion, you can serve it with a simple raspberry coulis drizzled on top or around the plate to make it extra fancy. Or just a dollop of barely sweetened whipped cream is perfect to offset the rich sweetness of this chocolate torte.

This chocolate torte is perfect for Valentine’s Day or a fancy dinner party when you want something to impress without needing to work too hard.

An image of a slice of chocolate torte with raspberries and raspberry coulis on top.

How to Make a Chocolate Torte:

  1. Preheat the oven to 350 degrees F and prep a 9-inch springform pan by buttering it and dusting with cocoa powder. This will help the chocolate torte release more easily when it is done baking, without leaving an unsightly flour residue.
  2. Melt chocolate and butter together until smooth. This can be done in a double boiler or the microwave using 30 second bursts of heat and stirring between each interval.
  3. Beat the eggs and sugar together using an electric mixer for 6 minutes until pale and light. It’s important to beat them until the color starts to change because this is what actually leavens the chocolate torte. It also helps create the light, crackly surface on top.
  4. Gently combine the melted chocolate with the eggs and sugar. Be careful not to overmix because you don’t want to deflate the lightness of the eggs too much. It’s easiest to add the chocolate in two batches and stir by hand. Pour the batter into the prepared springform pan.
  5. Bake until just set. It takes 30-35 minutes for the chocolate torte to bake. Start checking around 30 minutes. The torte will be puffy and the center should just barely jiggle. The top of the torte should be matte instead of glossy. You can also test with a toothpick to see if it comes out with just a few crumbs attached.
  6. Cool completely. Leave the torte in the pan to cool for at least an hour, then run a sharp knife around the edge to be sure it is loose before detaching the rim of the springform pan. You can serve the chocolate torte at room temperature, or chill and serve it cold.

A collage of images showing how to make a chocolate torte.What makes a torte a torte?

A torte is very similar to a cake, except that it is usually made with little to no flour and served unfrosted with just whipped cream, berries, or possibly a glaze as an accompaniment. Tortes are also generally shorter than cakes because they don’t have the same structure of flour to help them rise higher while baking like a cake.

I think of chocolate torte as being somewhere between the realm of cake meets brownie meets truffle cheesecake. It has elements of all three, but is really it’s own thing entirely.

An image slices of chocolate torte on plates with raspberry sauce and fresh berries.

How do I know when a torte is cooked?

The most difficult part about baking a chocolate torte is knowing when it is done. If you overcook your chocolate torte, it can turn out dry.

The best way to tell if the torte is cooked through is to judge by it’s appearance. The center should jiggle ever so slightly and the top of the torte will look matte instead of glossy.

You can also insert a toothpick to see if it comes out with only a few crumbs.

An image of a flourless chocolate torte dusted with cocoa powder.

How to store leftover chocolate torte:

If you need to make this dessert in advance or have leftover chocolate torte, wrap it in plastic wrap and keep it in the fridge for up to 5 days.

You can freeze a chocolate torte by first letting it cool completely, then wrapping it in plastic wrap and sealing it in an airtight container. Freeze it for up to 3 months. Thaw overnight in the fridge before serving.

More Desserts Like This:

An image of a slice of flourless chocolate torte.

Chocolate Torte

This decadent, rich Chocolate Torte is an easy, elegant dessert to serve to your friends and family to make them believe you are a gourmet cook! Each bite is a luxurious experience for the most dedicated chocolate lovers!

  • 3/4 cup unsalted butter, cut into small pieces ((12 tablespoons))
  • 12 ounces bittersweet or semisweet chocolate, chopped
  • 6 eggs, room temperature
  • 3/4 cup granulated sugar
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • Unsweetened cocoa powder, for dusting
  • Sweetened whipped cream
  • Fresh berries
  1. Preheat oven to 375 degrees F. Butter the bottom and sides of a 9-inch springform pan, then dust with cocoa powder to help the cake release after baking.

  2. In a large, microwave-safe bowl, combine the butter and chocolate. Microwave for 90 seconds, stopping every 30 seconds to stir well. Stir in the vanilla, then set the bowl aside to cool slightly once the chocolate is completely melted and smooth.

  3. Meanwhile, combine the eggs, sugar, and salt in a large bowl. Beat on medium-high speed for 6 minutes using a hand mixer or stand mixer fitted with the paddle attachment, until thick and a pale yellow color.

  4. Add half of the melted chocolate and butter to the eggs and sugar, stirring with a large spoon or spatula to combine. Fold in the remaining chocolate, then pour the cake batter into the prepared springform pan.

  5. Bake for 30-35 minutes, just until the center barely jiggles and the top is no longer shiny. A toothpick inserted into the center of the cake should come out clean with only a few crumbs.

  6. Let the cake cool completely. Then run a sharp, thin knife around the inside perimeter of the pan before removing the springform ring. Dust the cake with cocoa powder or powdered sugar and serve with sweetened whipped cream and fresh berries.

  • You can serve this with a berry sauce or chocolate ganache for an even more elaborate finish.

Recipe adapted from The Food Network.

Garlic Butter Baked Salmon {Easy}

Delicious Baked Salmon in foil is one of the best entrees for healthy, quick and tasty home cooking. In this delightful recipe, the whole salmon fillet is seasoned with fresh lemon slices, dill, and luscious garlic butter. The foil keeps it extra moist and flavorful!

Baked Salmon on foil with lemon slices and dill.

Salmon for this Recipe

This recipe uses a whole salmon fillet as it’s easy to make for a crowd and required little prep. It works well with any kind of salmon from wild to farmed or chinook to steelhead.

As with most salmon recipes, it can easily be adapted to individual filets too (and cooked all in one foil pack or in individual packets). I cook salmon foil packs for about 15-20 minutes at 400°F.

Garlicky Butter Topping

Everything tastes better with butter, especially oven-baked salmon. Even better when the butter is garlic butter! Garlic butter has endless uses, from sauces to garlic bread or for dressing up steamed or roasted vegetables. It’s one of those kitchen workhorses that are always good to have on hand.

  1. Over low heat, melt butter, being careful not to brown it.
  2. Add minced garlic and cook gently for a minute.

Salmon fillet being topped with garlic butter.

How to Bake Salmon

From prep to cooking to clean up, baked salmon is just about the easiest entrée anyone could hope for.

  1. On a large piece of foil, layer lemon slices and fresh dill with the whole salmon fillet.
  2. Drizzle with garlic butter. Fold and seal foil into a tented pouch and bake.
  3. When done, open foil and place under broiler to brown the top.

Salmon fillet is best when baked with the skin on for optimal flavor and to help it retain moisture. It also ensures the entire fillet holds together when baking and plating up. The flesh easily flakes away from the skin with a fork.

Raw Salmon fillet topped with garlic butter, lemon slices, and dill.

How Long to Bake Salmon

Like any fish, salmon cooks quickly in a preheated oven. In general, most ovens take about 15 minutes to preheat to 350°F, or 20 minutes to reach 400°F.

To cook a 3-pound salmon fillet in foil:

  • 350°F:  20-25 minutes.
  • 400°F: 15-20 minutes
  • 450°F: 12- 15 minutes

The time will vary depending on the thickness of the fillet. Be sure to check it so it cooks without overcooking, it should flake with a fork easily.

Served with fondant potatoes, roasted asparagus or glazed carrots, a baked salmon dinner makes an impressive, yet simple presentation for guests or special dinners with the family.

Leftovers

This recipe is so delicious I doubt there will be leftovers! They can be gently reheated but are also great in salmon pasta or salmon patties!

  • For Reheating: Store leftover oven-baked salmon in a tightly covered container in the refrigerator for up to four days. Reheat in a foil-covered pan in the oven.
  • To Freeze: wrap individual slices in parchment paper and stack in freezer bags. Squeeze out as much air as possible before sealing. Salmon will keep this way for up to six months. Thaw in the refrigerator before reheating – or make a delicious cold salmon salad!

Salmon Recipes

Garlic Butter Baked Salmon

In this delightful recipe, the whole salmon fillet is seasoned with fresh lemon slices, dill, and luscious garlic butter.

  • 1 side of salmon fillet (3 pound)
  • 6 sprigs fresh dill
  • 2 lemon (thinly sliced)
  • 4 cloves garlic (minced)
  • 4 tablespoons unsalted butter
  • kosher salt (to taste)
  • black pepper (to taste)
  1. Remove the salmon from the fridge and let rest at room temperature while preparing the foil and the garlic butter.

  2. Preheat oven to 375°F and line a rimmed baking sheet with a large piece of foil. Spray with non-stick cooking spray.

  3. In the middle of the foil lay 3 sprigs of dill and 1 lemon thinly sliced.

  4. Lay the salmon, skin side down, on top of the dill and lemons. Roll up the sides of the foil so the salmon is in a pouch.
  5. In a small saucepan melt butter and garlic over low heat and pour over the salmon. Season with kosher salt and black pepper.

  6. Add remaining dill and lemon slices over the top of the salmon.
  7. Gently tent the salmon with foil and bake for about 15 minutes or until almost fully cooked.

  8. Remove from oven and remove the top piece of foil.

  9. Place the baking rack about 6 inches from the top. Add the salmon back to the oven and broil for 3-5 minutes or just until the top is lightly browned.

Salmon on a baking tray with slices of lemon and fresh dill.
Salmon prepared on a baking tray with lemon slices and fresh dill.
Top image - Salmon baked on a foil lined baking tray topped with lemon slice sand dill. Bottom image - garlic butter marinade being spooned over a salmon fillet.

Instant Pot Corned Beef {With Cabbage & Potatoes!}

Instant Pot Corned Beef and Cabbage is easy to make, tender and delicious! The Instant Pot makes this meal in a fraction of the time (and all in one pot)!

Not only is corned beef brisket a star on St. Patrick’s Day, but it makes for a hearty entrée all-year-round, especially on these chilly winter days!

Instant Pot Corned Beef sliced on a serving tray with carrots, potatoes, and cabbage.

For years I’ve made corned beef in a crockpot and while tender and delicious, it takes all day long. Enter the Instant Pot… quick and easy prep and even quicker and easier cooking!

Instant Pot Corned Beef ingredients.

How to Make Instant Pot Corned Beef

This simple favorite is ready in a few simple steps!

  1. Combine liquids, onion, and garlic in the instant pot (per recipe below).
  2. Add trivet and place the corned beef on top with the spice packet.
  3. Cook on high and release pressure. Rest the corned beef while the veggies cook.
  4. Discard all but one cup of liquid and add the cabbage, potatoes, and carrots. Cook on high for 5 minutes, then quick release the pressure.

Remove corned beef and place it on a cutting board. Slice across the grain and serve on top of the vegetables.

How Long to Cook Corned Beef I find 90 minutes is perfect for thawed corned beef about 2-3lbs (or even slightly larger).

Instant pot corned beef veggies in the instant pot.

TIP Resting the corned beef redistributes the juices keeping the meat tender.

It’s okay to use frozen corned beef brisket, but remember you ‘ll need to increase the cooking time. Since the cabbage, potatoes, and carrots are cooked while the corned beef rests, there is no risk of them overcooking!

The Best Beer To Use

Use the beer you like to drink!  Some darker beers can produce a bit of a bitter flavor in the cooking liquid but truly flavor the beef and veggies beautifully. I’d suggest a dark beer like Guinness or Irish Stout for a truly savory flavor.

If you simply don’t have any on hand, then use broth and a spoonful of brown sugar.

Serve With…

Since corned beef is a full meal deal on its own, keep the sides fairly simple. But definitely make some bread to soak up those delicious juices!

Leftover Corned Beef Sandwiches

Next to meatloaf, nothing is better than a corned beef sandwich. Pile it high on two slices of rye bread, add a little sauerkraut and stone-ground mustard and you’ve got yourself a Reuben! Don’t forget the swiss cheese! Enjoy!

Must-Try Corned Beef Recipes

Instant Pot Corned Beef

This recipe makes for a hearty entrée all-year-round, especially on these chilly winter days!

  • 2 cups water ( or broth)
  • 12 oz beer (or broth)
  • 4 cloves garlic (minced)
  • 1 large onion (chopped)
  • 2-3 pound corned beef brisket (with spice packet)
  • 1 lb baby potatoes
  • 3 cups cabbage (chopped)
  • 3 carrots (chopped)
  1. Combine water, beer/broth, onion and garlic in a 6QT Instant Pot.
  2. Add the trivet and add the corned beef brisket with the spice mixture (if yours doesn’t have a spice mixture, see note).
  3. Cook on high pressure for 90 minutes. Once done, release pressure and remove brisket, tent with foil to rest.
  4. Leave about 1 cup liquid in the Instant Pot. Add cabbage, potatoes and carrots. Set to high pressure for 5 minutes.
  5. Quick-release pressure. Remove vegetables to a serving place with a slotted spoon. Top with butter or sauce from the Instant Pot.

  6. Slice corned beef across the grain and serve with vegetables.

Spice mixture can be replaced with 1 tablespoon pickling spices.

Darker beers can produce a slightly bitter flavor depending on the type/brand.

Instant pot corned pot on a serving platter with carrots, potatoes, and cabbage.
Instant Pot Corned Beef on a serving tray with vegetables.
Top image - instant pot corned beef on a serving tray with vegetables. Bottom image - Vegetables in an Instant Pot.

Baked Cajun Garlic Butter Cod

Baked Cajun Garlic Butter Cod is a tender and juicy cod filet baked in a buttery cajun seasoning with garlic cloves and olive oil making this cod a flavorful and delicious dinner. Baked to perfection in 15 minutes!

Baking is simple and easy to let the oven do the work. If you love baked seafood try this Tilapia and Roasted Veggies, Walnut Crusted Maple Salmon or Copycat Bang Bang Shrimp.

Cod filets being baked in cajun garlic butter sauce.

The Best Cajun Garlic Butter Cod Recipe

This is the best baked cod fish recipe that is melt in your mouth delicious! Cod is a mild, sweeter fish. It doesn’t have the fishy taste that most people try to avoid. I am a lover all things fish and knew that I needed to make a baked cod recipe soon. This baked cod came out so tender and juicy with all the flavoring. I love cajun seasoning and knew this was going to be a simple meal with the perfect combination.

It is easy to make and comes together within minutes. I couldn’t believe the results I got after baking this delicious cajun garlic butter cod recipe. It is quick and easy with simple ingredients. This cod turns out to be a sweet, spicy and savory meal that is just what is needed on a busy weeknight. My family loved the tender pieces of skin that just melted in our mouths. It was the perfect way to end a busy day.

What is Cod?

Cod is known to be a sweeter white fish.  Because of the sweetness cod usually doesn’t have the fishy taste to it. A cod filet is full of flavor and tastes delicious with any seasonings. Cod can also be cooked several different ways. Cod is very nutritious and is known to have lean protein, minerals and vitamins. The good thing about cod it does contain less mercury compared to other white fish.

Baked Cod Ingredients:

This tender and juicy cod fish is delicious and full of flavor. It has minimal amount of ingredients with the maximum amount of flavoring. It is AMAZING and one of the best cod recipes I have made!

  • Cod Filets: It is best if the skin is off
  • Salt and Pepper: Just to season the cod filets with.

Cajun Garlic Butter Sauce:

  • Butter: Melt the butter before whisking it the sauce together.
  • Olive Oil: Helps bake the cod filets and gives extra flavor plus a crispy outside.
  • Garlic Cloves: Garlic adds in more flavor to the cod.
  • Cajun Seasoning: little spicy seasoning that gives the cod a rich, strong flavor.

How to Bake Cod in the Oven:

Simply add the cod to a baking pan and lightly season it with salt and pepper. This will add more flavoring as it is baking. Whisk together cajun garlic butter sauce together. This is a simple and easy sauce that only has four ingredients. Those four ingredients become a masterpiece leaving this cod one of the best baked cod recipes out there. Within 15 minutes you will have an amazing baked cod recipe that is to die for.

  1. Prepare the cod: Preheat oven to 400 degrees. In a 9×13 inch baking dish add the cod and sprinkle with salt and pepper
  2. To make the Cajun Garlic Butter Sauce: In a small bowl whisk together the melted butter, olive oil, garlic and cajun. Spread evenly over the fish.
  3. Bake the cod: Bake for about 15 minutes or until the fish is opaque and flakes easily.

The process of baking cajun garlic butter cod. Filets of cod placed in a baking pan brushed cajun garlic butter on them then the after photo of it on the cajun butter on the cod filets.

What Temperature should Cod be Cooked at:

Any cooking method that is used for making cod, it will be done when it reaches an internal temperature of 130 degrees Fahrenheit. It is best to use a meat thermometer for the most accurate internal temperature. Once cod reaches the proper cooking temperature the color of the fish will become opaque and flakey. If you do not have a meat thermometer by looking at the cods color can help.

The Recipe Critic Pro Tip:

Stick a fork in the thickest part of the fish and gently twist the fork at a 45 degree angle. If the fish comes along with the fork and has flaky, opaque color to it, it has reached its cooking temperature. Undercooked fish will not be translucent and it will resist flaking. 

Is Baked Cod Healthy?

Yes! That is what I love about cod and most fish recipes. Cod is nutritious with a lot of hidden flavor. It is known to have lean protein, vitamins and minerals. This is perfect to eat while maintaining a healthy diet.

Cajun garlic butter cod baked in a white baking pan with lemon slices.

What to Serve with Cod:

A nice fruit salad with loads of colors, a side salad and many vegetable sides are all great ways to complete this meal. This cod recipe is perfect for a lighter meal but also can add in mashed potatoes or skillet potatoes to make it more filling.

FAQs for Baking the Best Cod:

  • Why is my cod tough? This usually entails that your cod was overcooked during the baking process. To avoid this, try using a meat thermometer or my fork test to ensure the best cooked cod.
  • Can you eat undercooked Cod? It is best to have a cooked fish to avoid any parasites in your body.
  • Should I cover fish in the oven? You do not need to cover the fish while it is being cooked.
  • What is the difference between cod loin and cod fillet? A loin is the prime cut of the fish. It is a section cut from the fillet. A fillet is the entire part of the fish.
  • Is salmon or cod healthier? Both fish are known to be healthy just in different ways. They do hold many nutrients, vitamins and are both a lean meat.

Baked cajun garlic butter cod served on a black speckled plate with green garnish and lemon slices underneath the cod filets.

How to Store Baked Cod:

  • Making ahead: This baked cod is simple to make and only has 4 ingredients for the sauce. Making the sauce ahead of time is easy to do.
  • Refrigerating: Place in an airtight container and store in the refrigerator for 3 to 5 days.
  • Can you freeze baked cod: Yes! Once your cod is baked, let cool completely. Once cooled off place in an airtight container or ziplock bag and store flat in the freeze for up to 1 month.
  • Warming up: Place back in the oven at 350 degrees Fahrenheit for 12 to 15 minutes or gently warm up in the microwave with less time intervals.

More Delicious and Healthy Seafood Recipes:

Baked cajun garlic butter cod on a plate with lemon slices underneath and a fork pulling apart the flakes of cod to show the color and tenderness.

Baked Cajun Garlic Butter Cod

Baked Cajun Garlic Butter Cod is a tender and juicy cod filet baked in a buttery cajun seasoning with garlic cloves and olive oil making this cod a flavorful and delicious dinner. Baked to perfection in 15 minutes!

  • 3 cod filets (cut in half)
  • salt and pepper

Cajun Garlic Butter Sauce:

  • 1/4 cup butter (melted)
  • 1 Tablespoon olive oil
  • 3 garlic cloves (minced)
  • 1 Tablespoon Cajun Seasoning
  1. Preheat oven to 400 degrees. In a 9×13 inch baking dish add the cod and sprinkle with salt and pepper
  2. To make the Cajun Garlic Butter Sauce: In a small bowl whisk together the melted butter, olive oil, garlic and cajun. Spread evenly over the fish.
  3. Bake for about 15 minutes or until the fish is opaque and flakes easily.

 

Everything Stuffed Chicken {With Cheddar & Cream Cheese}

Everything Cream Cheese Chicken incorporates all of the flavors from the famous “everything bagel” into a delicious chicken dinner!

In this recipe, chicken breasts are stuffed with a savory cream cheese filling, breaded with a real whole bagel, and a liberal dash of everything bagel seasoning!

This cheesy breaded chicken makes for a great meal served with a tossed salad and some veggies!

Everything stuffed chicken baked on a baking tray.

Ingredients

  • BAGEL BREAD CRUMBS A fresh bagel is made into crumbs for the perfect coating to this cream cheese chicken recipe. I use plain bagels but you can use any flavor (cheddar is great too). If you don’t have bagels, use Panko bread crumbs instead.
  • CHICKEN BREASTS Boneless/skinless are used in this recipe. Boneless chicken breasts can range in size from 5oz to 10oz so cooking time can vary, I use smaller 5oz breasts in this recipe.
  • CREAM CHEESE FILLING No “everything” dish would be complete without a cream cheese filling! A bit of cheddar adds extra flavor!
  • EVERYTHING BAGEL SEASONING This seasoning can be store bought or make your own everything seasoning here.

Bagels being pulsed in a food processor to make bread crumbs.

How to Make Cream Cheese Chicken

This one is a super cheesy chicken breast! Rather than rolling the chicken as you would in chicken cordon bleu, I prefer to butterfly the chicken like in these spinach stuffed chicken breasts.

  1. Grind the bagel (if using) in a food processor to make crumbs. Mix with everything bagel seasoning and set aside (you can use Panko bread crumbs if you prefer).
  2. Combine cream cheese filling mixture ingredients (per recipe below).

Chicken breasts stuffed with a cream cheese mixture.

  1. Slice chicken breasts lengthwise (but not all the way through) and open like a book. Fill the chicken and season with salt and pepper.
  2. Roll chicken in crumbs, sprinkle with more everything bagel seasoning and bake in pre-heated oven.

Two images showing everything stuffed chicken being breaded and

How Long To Cook Stuffed Chicken Breast

It takes longer for cream cheese filled chicken breast to cook than it does for just boneless baked chicken breasts. Cook for 35 to 40 minutes or until chicken reaches an internal temperature of 165°F.

Serve Cream Cheese Chicken with…

Everything chicken goes with… well, everything!

You can’t go wrong with a side of mashed potatoes or crispy baked potato wedges.

Add in some veggies like green beans with bacon, roasted broccoli or even just a fresh tossed salad.

Baked Everything stuffed chicken on a wooden board.

Got Leftovers?

Leftover cream cheese chicken can be thinly sliced and topped onto a pile of greens for a healthy lunch. Or tuck some into a toasted Kaiser roll for a heartier meal.

  • To Freeze, store in an airtight container or zippered bag. Leftovers can be frozen up to 2 weeks!.
  • To Reheat, simply top with a little more everything bagel seasoning, a dash of salt and pepper. If heated in the microwave, the breading wont be crisp so I like to use the toaster oven or even microwave and broil for a few minutes.

Chicken Favorites

Everything Chicken

Chicken breasts are stuffed, baked with a smear of cream cheese, a real whole bagel, and a liberal dash of everything bagel seasoning!

  • 4 boneless chicken breasts (5 oz each)
  • 6 tablespoons spreadable herb and garlic cream cheese
  • 1/2 teaspoon garlic powder
  • 1 oz parmesan cheese
  • 2 oz sharp cheddar cheese
  • 1 plain bagel (or 1 cup panko breadcrumbs)
  • 2 tablespoons olive oil
  • 3 tablespoons everything seasoning (divided)
  • 1/4 cup flour
  • 1 egg (beaten)
  1. Preheat oven to 375°F. Line a baking pan with parchment paper.

  2. Break the bagel into small pieces and place in a blender or food processor. Pulse to create crumbs (don’t make them too fine).
  3. Combine the breadcrumbs with 2 tablespoons everything seasoning and olive oil. Mix well to combine. In a small bowl, combine cream cheese, garlic powder, parmesan cheese, and cheddar cheese.

  4. Cut each chicken breast lengthwise (so it opens like a book) but don't cut all the way through. Fill each breast with the cream cheese mixture. Season with salt & pepper.

  5. Mix beaten egg with 1 tablespoon of water. Dredge each chicken breast in the flour and dip into the beaten egg. Roll in the bagel crumbs and place on a baking sheet.

  6. Sprinkle with remaining everything seasoning.

  7. Bake on prepared pan for 35-40 minutes or until chicken reaches 165°F. Rest 5 minutes before serving.

Baked everything stuffed chicken on a wooden board.
Top image - everything stuffed chicken baked on a baking tray. Right image - breaded chicken on a baking pan.
Baked everything stuffed chicken.

Tender Pork Stew {Hearty & Tender}

Pork Stew is not only easy to make, but it’s also delicious! Tender pork shoulder, potatoes and veggies create a hearty and thick stew that will warm your belly from the inside out!

This recipe can easily be made on the stovetop or in the slow cooker!


Pork Stew Meat

Good news! The best cuts of meat for pork stew also happen to be the most affordable. Pork shoulder is a cut of meat that is great for cooking low and slow (it’s the same cut of meat I use for pulled pork or green chili).

Choose the cut of pork based on your cooking method. Tougher and tastier meats are good for the “low and slow” treatment. More tender and mild tasting cuts (like pork tenderloin) benefit from a quicker cook (like roasting).

  • Best Pork for Stew:  If your pork is destined for low and slow, look for pork shoulder or pork sirloin (the latter is also known as pork butte).  Both shoulder and sirloin tend to be tougher, flavorful and well-marbled with fat. They turn succulent and fork-tender in the slow cooker. Just trim the meat from the bone and dice. (But for more flavor, do toss in the bone with the other ingredients and remove before serving).

How to Make Pork Stew

This recipe is made much like a lamb or beef stew recipe. Besides the obvious ingredient of pork, this recipe calls for broth, white and sweet potatoes and veggies. It’s flavored with savory herbs, including rosemary and oregano.

  1. Cut pork into cubes and brown in oil (this adds flavor).
  2. Add the broth and herbs/seasonings and simmer for an hour.
  3. Add remaining ingredients and cook until tender.
  4. Thicken and serve.

Don’t forget the homemade garlic bread or flaky biscuits; it’s so tasty you will want something to soak up every last drop in your bowl.

What to Serve with Pork Stew

Pork Stew is a simple and substantial one pot meal that is guaranteed to satisfy your family. It doesn’t need much on the side. Serve it over rice, or with cornbread muffins or rolls and butter, for a filling and satisfying meal.

Pork stew freezes remarkably well. Just place leftovers in freezer containers, leaving an inch of headspace for expansion. It will keep for several days in the refrigerator or up to four months in the freezer.

Try These Tasty Stews

Pork Stew

This Pork Stew can be made in the crockpot or on the stove and tastes amazing either way! We love that this recipes can be frozen and reheated for a quick meal later too!

  • 1.5 lbs pork shoulder or pork steaks (diced)
  • 2 tablespoon olive oil
  • 1 small onion
  • 1/2 teaspoon rosemary
  • 1/2 teaspoon oregano
  • salt and pepper to taste
  • 1 cup potatoes ( peeled and diced)
  • 1 cup sweet potatoes ( peeled and diced)
  • 2 carrots (diced)
  • 1 cup mushrooms (sliced)
  • 1 cup green beans (or peas)
  • 4 cups chicken broth
  • 1 can diced tomatoes (15oz, undrained)
  1. In a large pot or dutch oven, brown pork with onions in 1 tablespoon olive oil (it doesn't have to be cooked through). Remove from pot and set aside.

  2. Add broth, tomatoes, and spices to pot with pork mixture. Bring to a boil, reduce heat and simmer covered for 1 hour (or until pork is fairly tender).

  3. Add potatoes, sweet potatoes, carrots, and mushrooms. Bring to a boil, reduce heat and simmer covered for 30 minutes or until vegetables are tender.

  4. Remove lid and stir in green beans. Thicken if desired (below) and simmer an additional 10 minutes uncovered.

To thicken: In a mason jar combine 2 tablespoons cornstarch and 1/4 cup water. Stir well and add a little at a time to boiling stew to reach desired consistency.

Pork Stew in a pot.
Pork Stew prepared in a pot.
Top image - Pork Stew prepared in a pot. Bottom image - Pork stew ingredients in a pot.

7-Day Weight-Loss Meal Plan (February 17-23)

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.

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

Feb 7-Day Weight-Loss Meal Plan

So how has the weather been by you lately? Lots of rain for so many people, I am already looking forward to spring! Depending on where you are, you may have winter recess coming up so make sure you check out my kid friendly recipes! Encourage them to pick out recipes and help you cook! Or for older kids, let them cook it all! This is a great way to fit in some additional family time AND it can help encourage picky eaters to be a little more adventurous! Let me know what their favorites are!

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 (2/17)
B: Overnight Oats in a Jar (5B 5G 3P)
L: Italian Chopped Salad  (8B 8G 8P)
D: Greek Mac and Cheese (10B 10G 7P)

Totals: Freestyle™ SP 23B 23G 18P, Calories 848*

TUESDAY (2/18)
B: Overnight Oats in a Jar (5B 5G 3P)
L: LEFTOVER Greek Mac and Cheese (10B 10G 7P)
D: Crockpot Chicken Taco Chili (0B 5G 0P) with 2 tablespoons shredded cheddar (2B 2G 2P) and 1 ounce avocado
(1B 1G 1P)

Totals: Freestyle™ SP 18B 23G 13P, Calories 899*

WEDNESDAY (2/19)
B: Open-Faced Omelet with Avocado and Pico de Gallo (1B 3G 1P) and 2 tablespoons shredded cheddar (2B 2G 2P)
L: LEFTOVER Italian Chopped Salad  (8B 8G 8P)
D: Chicken Taco Chili Stuffed Peppers (3B 4G 3P) with 1 tablespoon light sour cream (1B 1G 1P) and Quick Mexican
Brown Rice (5B 5G 1P)

Totals: Freestyle™ SP 20B 23G 16P, Calories 846*

THURSDAY (2/20)
B: Open-Faced Omelet with Avocado and Pico de Gallo (1B 3G 1P) and 2 tablespoons shredded cheddar (2B 2G 2P)
L: Chickpea Tuna Salad (0B 8G 0P) over 1 cup chopped romaine (0B 0G 0P)
D: Sicilian Rice Ball Casserole (9B 10G 9P)

Totals: Freestyle™ SP 12B 23G 12P, Calories 851*

FRIDAY (2/21)
B: Greek Yogurt with Berries Nuts and Honey (5B 8G 5P)
L: Chickpea Tuna Salad (0B 8G 0P) over 1 cup chopped romaine (0B 0G 0P)
D: Honey-Teriyaki Salmon with Cauliflower Rice (4B 6G 4P)

Totals: Freestyle™ SP 9B 22G 9P, Calories 855*

SATURDAY (2/22)
B: Gluten-Free Lightened Up Banana Bread (4B 5G 5P) and an orange (0B 0G 0P)
L: LEFTOVER Sicilian Rice Ball Casserole (9B 10G 9P)
D: DINNER OUT!

Totals: Freestyle™ SP 13B 15G 14P, Calories 565**

SUNDAY (2/23)
B: LEFTOVER Gluten-Free Lightened Up Banana Bread (4B 5G 5P) and 1 cup blueberries (0B 0G 0P)
L: Chicken Noodle Soup (4B 4G 4P) with 2 ounces multigrain baguette (3B 3G 3P)
D: Quinoa Fiesta Enchilada Bake (7B 8G 3P)

Totals: Freestyle™ SP 18B 20G 15P, Calories 899*

*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…)

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