Nothing But Food and Sweets!!!

Nuff said!
duhfood: Ingredients 1/4 cup finely crushed corn cereal (recommended: Corn Flakes) 1 tablespoon chopped fresh flat-leaf parsley 1 large egg, lightly beaten 1/2 tablespoon olive oil 1 tablespoon ketchup, plus more for serving 2 tablespoons grated Romano cheese 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1/2 pound (4 ounces) 96 percent lean ground beef Directions 12 (2 1/2-inch-diameter) sweet dinner rolls, halved (recommended: King’s Hawaiian) Put an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper and set aside. In a medium bowl, stir together the cereal, parsley, egg, oil, 1 tablespoon ketchup, cheese, salt, and pepper. Add the ground beef and gently stir to combine. With damp hands, roll the mixture into 12 mini meatballs. Arrange the meatballs on the prepared baking sheet and bake until cooked through, about 15 minutes Cool for 10 minutes. Make an indentation in the center of the bottom half of a roll. Slice a meatball in half and put in the indentation. Add about 1 teaspoon of ketchup to the meatballs and cover with the top half of the roll. Repeat with the remaining rolls and filling. Arrange the sandies on a platter and serve.

duhfood:

Ingredients

  • 1/4 cup finely crushed corn cereal (recommended: Corn Flakes)
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 1 large egg, lightly beaten
  • 1/2 tablespoon olive oil
  • 1 tablespoon ketchup, plus more for serving
  • 2 tablespoons grated Romano cheese
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 pound (4 ounces) 96 percent lean ground beef

Directions

12 (2 1/2-inch-diameter) sweet dinner rolls, halved (recommended: King’s Hawaiian)

Put an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper and set aside.

In a medium bowl, stir together the cereal, parsley, egg, oil, 1 tablespoon ketchup, cheese, salt, and pepper. Add the ground beef and gently stir to combine. With damp hands, roll the mixture into 12 mini meatballs. Arrange the meatballs on the prepared baking sheet and bake until cooked through, about 15 minutes Cool for 10 minutes.

Make an indentation in the center of the bottom half of a roll. Slice a meatball in half and put in the indentation. Add about 1 teaspoon of ketchup to the meatballs and cover with the top half of the roll. Repeat with the remaining rolls and filling.

Arrange the sandies on a platter and serve.

dynamitedressfitness: Original Recipe Yield 8 servings   Ingredients 8 cups cubed seedless watermelon 1/4 cup lime juice 1/4 cup sugar 2 cups diet lemon-lime soda, chilled Directions In a blender or food processor, cover and process the watermelon, lime juice and sugar in batches until smooth. Pour into a freezer-proof container. Cover and freeze for 30 minutes or until edges begin to freeze. Stir and return to freezer. Repeat every 20 minutes or until slushy, about 90 minutes. Spoon 3/4 cup into bowls or glasses; add 1/4 cup soda. Footnotes Nutritional Analysis: One serving (1 cup) equals 75 calories, 1 g fat (trace saturated fat), 0 cholesterol, 12 mg sodium, 18 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchanges: 1 fruit.

dynamitedressfitness:

Original Recipe Yield 8 servings
 

Ingredients

  • 8 cups cubed seedless watermelon
  • 1/4 cup lime juice
  • 1/4 cup sugar
  • 2 cups diet lemon-lime soda, chilled

Directions

  1. In a blender or food processor, cover and process the watermelon, lime juice and sugar in batches until smooth. Pour into a freezer-proof container.
  2. Cover and freeze for 30 minutes or until edges begin to freeze. Stir and return to freezer. Repeat every 20 minutes or until slushy, about 90 minutes. Spoon 3/4 cup into bowls or glasses; add 1/4 cup soda.

Footnotes

  • Nutritional Analysis: One serving (1 cup) equals 75 calories, 1 g fat (trace saturated fat), 0 cholesterol, 12 mg sodium, 18 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchanges: 1 fruit.

(via dynamitedressfitness-deactivate)

theauthenticnut: Unicorn Poop Cookies These were really fun to make and are surprisingly cute for a pile of poop! I followed the recipe and instructions from yoyomax12’s video. The only thing I didn’t use was the sparkle gel, instead I made a basic glaze, 2 tablespoons icing sugar mixed with 2 teaspoons water, and brushed it over the cookies to “glue” on the sprinkles. The cookies are not too sweet and soft in the center. Go and make some unicorn poop now! For more pictures click here.

theauthenticnut:

Unicorn Poop Cookies

These were really fun to make and are surprisingly cute for a pile of poop! I followed the recipe and instructions from yoyomax12’s video. The only thing I didn’t use was the sparkle gel, instead I made a basic glaze, 2 tablespoons icing sugar mixed with 2 teaspoons water, and brushed it over the cookies to “glue” on the sprinkles. The cookies are not too sweet and soft in the center. Go and make some unicorn poop now!

For more pictures click here.

dorothysdeliciousdinings:

Honey-Mustard Chicken, Roasted Broccoli and Lentils w/ Yogurt.

For this recipe I used a local specialty from my hometown, Boetje’s Mustard.  You can find Boetje’s in every local grocery store and almost all restaurants will carry it and bring the bottle to the table when requested.  It’s a VERY grainy and spicy mustard.  It’s delicious on a sandwich or in a potato salad, but you have to be really careful when you use it, as a little goes a long way.

Honey-Mustard Chicken

Adapted From Eating Well Magazine

Serves 2

Ingredients

  • 2 Tbsp. Honey
  • 1 Tbsp. Dijon Mustard
  • 1 Tbsp. Boetje’s Mustard
  • 1/2 Tbsp. Olive Oil
  • 2 tsp. curry powder
  • 1/4 tsp. kosher salt
  • Fresh ground pepper
  • 2 bone-in chicken breasts, skin removed

Directions:

  1. Preheat oven to 400°F. Line a baking sheet with aluminum foil, coat a rack with cooking spray and set it on top.
  2. Combine honey, mustard, oil, curry powder, salt and pepper in a small bowl. Brush chicken pieces all over with the mustard glaze; set the pieces on the rack.
  3. Bake, basting occasionally, until the chicken is golden on the outside and no longer pink in the center, about 40 to 50 minutes.

Nutritionals per serving:  388 cals, 15 g fat, 19g carbs, 1g fiber, 43g protein

I liked the chicken, Ben Loved the chicken, and I couldn’t get enough of the broccoli!  I think I might try added a bit of plain yogurt to the Honey-Mustard basting sauce to make it ‘tandoori-inspired’ and potentially more flavorful.  Maybe this could also be improved by marinating the chicken for 30 mins to a few hours before cooking.