Some of the Annie Chuns bowls are vegan, check ingredients but I know the Teriyaki bowl is for sure.
I’m probably forgetting a lot.
Chickpea salad sandwiches (this recipe is kinda complicated, I literally heat up beans, smash them down and add vegenaise, salt, pepper, chopped spinach and sometimes avocado and let them chill) I’m lazy.
When I am craving junk food, for whatever reason, mozzarella sticks always come top of mind. And because deep fried cheese is truly a heart attack waiting to happen, I very rarely allow myself to indulge. So when I saw this recipe for baked, panko-crusted mozzarella sticks on Pinterest, I simply had to give it a try. The result was amazing! A non-fried alternative to the traditional mozzarella sticks, these babies satisfied my junk food craving at only a fraction of the calories. This recipe is also super easy to make, since it uses string cheese, so this is a great appetizer to whip up for last minute get togethers or tailgating parties. (they freeze well, too!)
BAKED MOZZARELLA CHEESE STICKS RECIPE
(adapted from TheGunnysack.com, original recipe here.)
1 package string cheese
1 cup panko
1 cup Italian bread crumbs
1 cup flour
2 tablespoons milk
2 tablespoons butter
marinara or pizza sauce
1. Preheat oven to 400°F
2. Unwrap string cheese and cut in half.
3. Put equal amounts of panko and Italian bread crumbs to a bowl and mix together.
4. Beat together 2 eggs and a little milk with a fork.
5. Put flour in a third bowl and roll each piece of cheese in the flour. Dip the flour coated cheese in the egg mixture and then coat with the bread crumb mixture.
5. Place mozzarella sticks in the freezer for about 30 minutes. Remove the mozzarella sticks from the freezer and place them on a baking sheet. Melt butter and drizzle it over the mozzarella sticks.
6. Bake at 400°F for about 8-10 minutes.
Serve with marinara or pizza sauce. Enjoy!
Here’s a really quick and easy photo guide from The Gunny Sack for how to make this fun recipe:
1/3 cup melted coconut oil (could be swapped for olive oil if need be)
½ tsp onion salt
a dash of ground black pepper
2 tbsps turmeric
2 tbsps garam marsala
How to do it:
Preheat your oven to 400 (F) and diced your potato, onion and garlic. Then melt your coconut oil (you can do this stove top or in the microwave.) Put your diced veggies in a dish (I used a small ceramic dish with high sides) and add in your spices, and mix until everything’s coated evenly. Pour melted coconut oil over top of that and mix again. Roast in the oven for fifty minutes (it’s okay if the veggies get a little bit blackened around the edges of the dish.) Add hummus on top, serve over rice, or just enjoy by itself. This takes very little effort and is extremely satisfying and delicious.
It’s cold outside and I had leftover chicken in my fridge. So I got creative. I chopped up about 3\4 of a cup of leftover rotisserie chicken, mixed it with 1\2 cup gravy, ¼ cup canned corn, and 1\2 cup cooked potatoes that I roasted last night with a chicken. Then I added a little salt and pepper and mix it all up. I spread the mixer in the bottom of a pie pan. I then spread some biscuit dough on top. I used this recipe (http://www.theverdantlife.com/2011/01/biscuits-in-morning-biscuits-in-evening.html) because it’s dairy free but you could mix up some jiffy or packaged mix and I’m sure it would be fabulous. I cooked the pie at 400 for about 20 minutes or until the biscuit top is golden brown. It was an awesome and fast way to make leftovers into a new an delicious weeknight meal.