Like lots of other people, you might be wondering if you can use your handy-dandy Instant Pot to cook frozen chicken (or other meats). Specifically, that breaks down to two questions:

1. Is it SAFE to cook frozen chicken in an Instant Pot?

2. And does it actually work well?

Spoiler alert:

Yes! You absolutely can put frozen chicken in your Instant Pot. Not only is it safe, but it also works beautifully! Read on for all the details, tips and recipe ideas …

Because – seriously – how great is this?!?

No problem. That amazing pressure cooker there on your counter is ready and waiting with a solution!

Hey hey … grab up that bargain and turn it into a quick dinner! (In fact, you might wanna nab some extra frozen chicken whenever you see a good deal, and just keep it on hand in the freezer. Smart!)

So let’s break this down into what you need to know …

Is It Safe to Put Frozen Chicken in Your Instant Pot (Without Thawing)?

If you’ve read our super-popular article about whether it’s ok to use frozen meat in a Crock-Pot, then you know frozen meats don’t work well in every cooking application, without being safely thawed first.

The main issue revolves around how long the meat hangs out in the “Danger Zone.” That’s the temperature range between 40°F and about 140°F (according to the USDA) where bacteria can rapidly grow, multiply, and produce toxins that could potentially make someone sick.

If your frozen meat will take too long to move through the Danger Zone as it cooks, it can open the door for food-borne illness, since bacteria can double every 15-20 minutes in the Danger Zone.

Luckily (unlike other cooking methods such as your Crock-Pot) an Instant Pot cooks very quickly – which means it will rapidly get frozen meat to a safe temperature, past that dreaded Danger Zone.

Ok, but that brings us to the second question …

Does It Actually Work Well to Use Frozen Chicken in a Pressure Cooker?

Yes! It actually can work very, very well to use your Instant Pot for quickly cooking frozen meat – without any need to thaw it first!

BUT …

There are a few tips that will help ensure the very best outcome – whether that’s a deliciously juicy chicken breast, easily shreddable chicken for your weekly meal prep, or just an easy way to adapt your favorite Instant Pot recipes so you don’t have to waste time with thawing the meat first.

Here are a few key tips to help you out …

Tip #1 – Your Chicken Will Take Longer to Cook.

It might seem obvious, but it’s important to remember that any recipe you’re cooking with frozen meat (rather than fresh/thawed meat) will need extra cooking time.

For just a pound or two of frozen chicken breasts, for example, I’ve found that adding just 5 extra minutes may be all you need (as with my recipes for Instant Pot Chicken Tacos and Instant Pot BBQ Chicken).

Note, though, that depending on the size and type of meat you’re cooking, you may need anywhere from 50%-100% more time for some meats.

You can find recipes that are tested and written specifically for using frozen chicken, so they likely will already have factored in that additional time for you.

Adapting Existing Recipes (Written for Fresh Chicken)

But, if you’re trying to adapt a recipe that’s written for fresh/thawed meats, you’ll need to figure out how much time you need to add. This varies by recipe and the quantity or type of meat. (But here’s a free, handy time chart that’ll give you a rough idea of timings, to get you started.)

In general, the main adjustment you’ll need to make to a recipe is simply the amount of time needed. You typically won’t need to make other changes – and will usually still follow a recipe’s directions about things such as selecting a high pressure setting, and about choosing a natural pressure release vs. a manual/quick release. You’ll also still need to add the amount of water specified in the original recipe to the bottom of the pot (which is usually at least a cup of water, chicken broth, or other liquid).

Tip # 2 – Your Instant Pot Will Take Longer to Come to Pressure.

Various factors can affect how long it takes for a pressure cooker to come up to pressure, seal, and then actually begin the cooking time. One of those factors is the temperature of the ingredients.

Not only will frozen meats require additional cooking time (as mentioned in Tip #1 above), but the colder ingredients mean that your Instant Pot will also take a little bit longer to come up to pressure and begin that cooking time.

In my testing with frozen Instant Pot chicken breast recipes, I’ve found that this is generally just an extra 4-6 minutes. But again, larger amounts or cuts of meat will likely need even more time.

Tip #3 – Smaller, Separate Pieces Will Cook Better.

I recommend starting with individually frozen chicken pieces. (Or smaller cuts or pieces of other meats.)

When chicken is frozen all together in one large chunk, it generally won’t cook very evenly or turn out as well.

If you do happen to have an enormous block of frozen-solid chicken pieces, I’d suggest gently and safely thawing them until you can break them apart.

Tip #4 – You Can Cook Any Part of the Chicken (and Even a Whole Frozen Chicken)!

Ok ok … I know I just said that smaller pieces of frozen chicken will work better than a big, frozen-solid hunk of meat.

But, if you think about it, a frozen chicken isn’t exactly a solid brick, since it has an open interior. Maybe that’s why recipe after recipe excitedly proclaims that you can, in fact, cook an entire frozen chicken in your Instant Pot (if your IP model is big enough, of course)!

From frozen chicken breasts to thighs, whole legs, tenders … even the whole chicken. You really can cook any part of a frozen chicken in an Instant Pot, without any thawing at all!

Grab pressure cooking recipes for virtually every part of the bird in our yummy collection of Instant Pot Frozen Chicken Recipes!

Tip #5 – You Can Always Check the Temperature with a Thermometer.

Nobody wants to eat raw chicken … and of course, it’s just not safe.

The best way to ensure that your frozen chicken has thoroughly cooked through is to use a meat thermometer to check that the internal temperature of the chicken has reached the USDA-approved temp of 165°F. (Remember to check in the middle of the thickest portion of the chicken.)

What if your chicken hasn’t quite gotten up to temp? You can simply nestle it back into your pressure cooker’s inner pot and restart the cooking for just a little bit of extra time.

Okay! So you’ve got that frozen chicken … and now you know all about how to cook it up beautifully in your Instant Pot. All you need now are some fabulous recipes.

You know I’ve got ya covered …

Instant Pot Chicken Recipes … From Frozen!

Instant Pot Chicken Tacos

Carolina-Style Instant Pot Shredded BBQ Chicken Sandwiches

17 Easy Instant Pot Frozen Chicken Recipes

~ by Shelley

The post Can You Cook Frozen Chicken in an Instant Pot? appeared first on Two Healthy Kitchens.

This Recipe Is:   •  Ready in 30 Minutes or Less  •  Vegan (and Vegetarian)  •  Gluten Free  •

Juicy, sweet, just-picked sweet corn is one of the true joys of summer.

And, when you marry this iconic summer food with an iconic summer cooking method (the grill!), wonderful things can happen!

There are a couple different ways to cook corn on the grill, but let’s look at my hands-down FAVORITE method first …

How to Grill Corn without the Husk

Any time you’re firing up the grill for dinner, it’s a snap to throw a few ears of corn on the grill, too – instant, delicious side dish!

My absolute favorite way to do this is without the husks. Simply:

Step #1: Preheat and prepare your grill just as you always would.

Step #2: When your grill’s ready, cook your (husked) corn on the cob over medium to medium-high heat.

Keep the lid closed, but check your corn every few minutes, turning it so it cooks evenly and you get some lovely grill marks all around. (I recommend using long grill tongs to keep your hands safe as you turn your corn.)

Grill your corn on the cob for 5-10 minutes.

The exact timing will vary based on how hot your grill runs and how done you like your corn. You can choose to just barely caramelize and warm it, or to go for a deeper, roasty-toasty sear.

Your choice!

If some ears of corn happen to be cooking over a hotter section of the grill and are done sooner than others, you can always move them to a cooler area or remove them from the grill while the other ears finish cooking.

Why Grill Corn with the Husks Off?

• Mainly … because of those pretty grill marks and the caramelized, grilled flavors that develop when you grill corn on the cob this way, without the husks on! It’s transformative and produces a whole ‘nother layer of flavor!

• Plus, you can actually see how far your corn is cooked. If you opt to leave the husks on (as I’ll discuss more in a moment), you can’t really tell how far along your corn is or when it’s done to your liking. When you grill corn with the husks off, you’re totally in control!

• This also means that you don’t really have to stress out about exact timing for the corn, which is great when you’re timing a bunch of other grilled items for a cookout party. Just eyeball your corn and turn it now and then as you tend the other items you’re cooking.

You can easily tell when it’s done and ready to be heaped on a serving platter. And, if it ends up being done a little before the rest of the meal you’re grilling, you can just tent the platter with foil to keep your corn on the cob warm until dinner.

• This method is also super adaptable for serving. You can eat it straight off the cob, with whatever seasonings and toppings you like, or use it in recipes where you want that toasty, grilled corn flavor vibe, like our:

Mexican Street Corn Salad

A delicious twist on Mexican elote, with so many layers of flavor!

Get the Recipe!

Easy Corn Salsa (or Salad)

This versatile recipe can be served as either an appetizer salsa or a side salad, and can also be made ahead. Lots of options!

Get the Recipe!

Chili-Lime Grilled Corn Salad

The smoky-sweet flavor of grilled corn is perfectly balanced by a nonfat dressing featuring tangy lime juice and a tasty hit of cayenne pepper. Super simple, and so easy to make ahead! 

Get the Recipe!

The Alternate Option for How to Grill Corn (Husks On)

I’ll be honest. I don’t really see the point here. Grilling corn with the husks on is basically like steaming it or cooking it in the microwave.

You miss out on what makes grilled corn special – those caramelized grill marks. The nutty, toasted, grilled flavor. Mmmmmmm …

Plus, depending on which recipe you consult (like this one from Bobby Flay at Food Network), most people who grill corn with the husks on suggest the extra steps of first peeling back the husks to remove the silk, then closing the husks back around the corn, and then soaking the corn in salted water for about 10 minutes before tossing the ears of corn (still encased in the husks) on the grill for 15-20 minutes.

While the soaking step isn’t strictly necessary (just ask food guru J. Kenji López-Alt over at Serious Eats), it can help to prevent the husks from catching fire or flaming up on the grill.

It all sounds like extra (unnecessary!) work to me. You know I love to keep things simple and easy!

And besides: whether you pre-soak … or not … you don’t really end up with grilled corn. You basically get grilled husks with steamed corn inside. (And those grilled, charred husks can be messy to peel back after cooking.)

Not sayin’ that this method can’t be delicious, too (and now you know how to do it!), but I totally vote you try my first method (husks off).

Toss those naked ears right on the grill and get some lovely caramelization goin’ on!

That’s how my family grills our corn, allllll summer long!

You just need a grill and some corn … and those quintessential flavors of summertime are mere minutes away!

How to Cook Corn on the Cob on the Grill

Yield: varies

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Wondering how to grill corn on the cob? It's easy ... and the results are so delicious!

•  Ready in 30 Minutes or Less  •  Vegan (and Vegetarian)  •  Gluten Free  •

Print

Ingredients

• whole ears of fresh sweet corn, husks and silks removed

Instructions

1. Preheat your grill on medium to medium-high heat.
2. Lay your husked corn on the grill and close the lid, but turn the ears frequently so that they develop lots of caramelized grill marks without getting burned or charred. This will take about 5-10 minutes.

Notes

Alternate method with husks still on: Preheat your grill as directed above and then lay your still-husked ears on the preheated grates. Grill for about 15-20 minutes, turning 2 or 3 times. Optionally, prior to grilling, you can pull the husks back to remove the silks, then close the husks around the corn and soak the ears in salted water before placing the corn on the grill (to prevent the husks from flaring up and catching fire).

Nutrition Information:

Yield: varies Serving Size: 1 ear of corn
Amount Per Serving: Calories: 99Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgCarbohydrates: 22gFiber: 2gSugar: 5gProtein: 4g

Nutrition information should be considered an estimate only, and may vary depending on your choice of ingredients or preparation. No guarantees are made regarding allergies or dietary needs. Always consult a physician or dietician for specific advice and questions.

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The post How to Cook Corn on the Cob on the Grill appeared first on Two Healthy Kitchens.

I buy a lot of asparagus. It’s one of those things I throw in my cart practically every time I’m at the grocery store.

After doing loads of own my research … and my own trial-and-error experimenting, I’ve learned plenty of little tips and tricks that help me buy the very best asparagus.

I can pretty much tell at first glance – right as I’m standing in the store eyeballing the rubber-banded bunches – if it’s going to be a fabulous batch, or only kinda meh.

Here’s how I can tell … and how you can, too:

How to Buy Asparagus That Won’t Disappoint

When you’re choosing asparagus, there are 3 specific things to check, to help you make sure you’re buying the very best you can: the condition of both the stalks and also the tips, as well as how your store has stored and presented the asparagus.

And, spoiler alert: there’s also one key trait that’s a lot less important than most people think.

#1: The Stalks

Look for firm stalks. They shouldn’t be dried out or wrinkled. And, they shouldn’t be rubbery, soft, limp or leathery.

#2: The Tips

Next, check out the asparagus tips. They should be tightly closed and fresh-looking. Skip any that look frazzled, dry, or that are starting to open. And definitely pass on any that are mushy or slimy.

In short, really great asparagus should be as fresh as possible.

As The Spruce Eats explains, the sugar in asparagus begins to turn to starch after the asparagus is picked, so you want to enjoy this veggie as close to that picking moment as you can.

The Kitch’n also mentions something that’s particularly important if you hate food waste (or wasting money): the longer asparagus has been sitting around, the more of its ends are going to be dried out and will need to be cut off … resulting in less asparagus for you to enjoy.

Which brings us to the third thing to look for in choosing asparagus:

#3: The Presentation

Have you noticed that most grocery stores keep the ends of the asparagus moist?

Usually, the asparagus is actually sitting in little troughs of water, almost like a bouquet of cut flowers. That’s actually a good thing, and there’s a reason that stores go to the trouble to present and sell asparagus that way.

It keeps it fresher longer!

The poor little bunches of asparagus in the photo below are sitting in grocery store trays that are totally dried out, with no water to keep the asparagus moist. Not surprisingly, you can see that the tips are starting to look dry and frazzled. *Sad*

With no water in their troughs to keep them hydrated, the tips of these asparagus spears are looking dry and frizzly. Not a good sign!

And, you can see that the bottoms of the stalks are wrinkled, dried out and rubbery.

See those wrinkly, dehydrated ends?

Trust me on this … walk away FAST!

Always buy asparagus that’s been stored and presented in a way that keeps the cut-ends moist … just as you would with floral bouquets.

(Pssssst … this also gives you a huge hint about how you should store your asparagus after you get it home, too! More on that in a moment …)

Is the Most Tender Asparagus Thick or Thin?

Ah, here’s the real debate, right? This is that “spoiler-alert” trait I mentioned earlier … the thing that matters much less than most people think.

As I discussed in my post for my beloved Oven Roasted Asparagus recipe, there’s really no right or wrong answer here. It’s mostly just a question of personal preference.

Real Simple explains it perfectly: “Size isn’t an indicator of quality or flavor; thick asparagus is just more mature than the thin variety … both can be sweet and tender, as long as they’re fresh.” (Notice we’re coming back to that key point about freshness here!)

I personally prefer to buy asparagus that’s thinner to medium-thick at most, although generally no thinner than a pencil. This is especially true when I’m roasting the asparagus (which is how I normally cook it).

Why?

Well, because I prefer to choose asparagus that will still have a bit of crispness and won’t be too softened or mushy after cooking. And, surprisingly, thinner stalks tend to stay firmer.

Seems backwards, right?

But, as Michigan State University’s Extension Service explains, after cooking, thinner stalks are firmer than thick ones because the fibers of thinner stalks are more closely packed together. Interesting!

The bottom line here is that the thickness isn’t as important in choosing asparagus as freshness is.

How to Store Asparagus at Home

The best advice here is to use your asparagus as soon as possible. The clock is ticking, and its natural sweetness is turning to starch as it waits for you to cook it up.

But if you don’t shop every day or two (I certainly don’t) and need to plan ahead a bit, you can definitely keep asparagus in pretty good shape in your fridge for several days after you buy it.

Remember that I mentioned earlier that you should buy asparagus at stores that keep the cut-ends moist for you? Yup … just keep that going once you get it home, too.

At the very least, wrap the cut-ends in some damp paper towels.

Or, even better, treat that asparagus like it’s a gorgeous rose bouquet.

Snip off the bottom inch or so from all the stems.

Then, place the asparagus in a wide-mouthed jar or drinking glass filled with water. And, stash your yummy “bouquet” in the fridge!

It can also be a good idea to loosely cover the tips in plastic wrap, to keep them from drying out, especially if it’s going to be more than a day or so until you’ll be using it.

And now for the big finale (ta-da!!) … now that you’ve learned how to buy asparagus that’s top-notch, and how to keep asparagus fresh as can be … now you need …

My Favorite Asparagus Recipes

Easy Oven Roasted Asparagus

One-Pot Whole-Wheat Pasta with Asparagus, Peas and Parmesan

Air Fryer Asparagus Recipe (with 7 Easy Tips for Perfection)

Grilled Asparagus with Parmesan, Lemon and Garlic

Alrighty!

Dash to your store, and grab up that gorgeous, perfect asparagus bundle (you’ll know just what to look for!) … and get cookin’!

Delicious asparagus awaits …

The post How to Buy Asparagus at Its Very Best appeared first on Two Healthy Kitchens.

No doubt, the trickiest thing about angel food cake is figuring out how to cut it … without smashing that wonderfully light and airy texture.

I mean, angel food cake couldn’t be easier to make. And, it’s a snap to turn it into all sorts of refreshing, healthy desserts. It’s an ideal partner for things like vibrantly fresh fruit and lightened up dips and drizzles.

A classically simple dessert option for health-minded cooks!

But the smoosh factor! *UGH*

With the wrong knife … or the wrong method … that delicate, lighter-than-air cake ends up as a sadly squished, gummy pancake.

People often go wrong by using a dull, non-serrated knife and pressing down to make the cuts, rather than using a back-and-forth cutting motion. Smooooosh. Disappointing.

Luckily, if you know how to do it right, cutting an angel food cake is actually super easy, every single time!

How to Cut an Angel Food Cake Properly

There are basically 3 recommended strategies: using a serrated knife, an electric knife, or a cake breaker.

Which method is best for you depends mainly on what equipment you happen to have (so you don’t have to purchase any new kitchen tools).

METHOD #1 WITH A SERRATED KNIFE

This is definitely my preferred strategy for cutting perfectly un-smashed angel food cake. It doesn’t require any particularly special tool, and it’s quick and effective.

Choose a long, super-sharp, serrated knife. You probably already own one of these for cutting crusty loaves of bread. (My father-in-law gave me this one, which you see in my photo above. It’s a best-seller with thousands of 5-star ratings, and I absolutely adore it.)

Using your serrated knife, cut slowly, with a back-and-forth, sawing motion.

The key is to let the sawing do the work for you, without applying much downward pressure that could smash the cake.

You’ll end up with a clean, pretty cut – without any smooshing!

This also works well for cutting angel food cake horizontally, if you want to create layers to add a filling in the middle. 

Plus, it’s a terrific tool for cutting your cake into cubes for fondue, or for making fun cake and fruit kabobs.

Remember: just saw slowly, allowing the serrations to do the work.

METHOD #2 WITH AN ELECTRIC KNIFE

A serrated, electric knife is a second option – if you happen to have one stashed away somewhere. Maybe you dig it out once a year, for carving up your Thanksgiving turkey.

(I’ve personally got an avocado green one, that can trace its origins back to the 60s or 70s. As nearly as we can tell, it used to belong to my mother-in-law … probably a wedding gift from more than 50 years ago!) 

Sure, it works like a charm for carving turkey, or for cutting super-thin slices of grilled flank steak. 

And hey hey – here’s another reason to bust it out once in a while.

Although, full disclosure here: While some people swear by electric knives for cutting angel food cake, I usually don’t want to waste the time foraging around in the basement.

But if you happen to have one handy, it’s a nifty alternative to the “plain” non-electric serrated knife I recommend in Method #1 above. Might be a little overkill for cutting cubes of cake, but overall, it’s still a solid choice for cutting slices.

METHOD #3 WITH A CAKE BREAKER

One last idea. Some people also recommend using a cake breaker (like this one).

It gently pulls the cake apart without smashing, which is great.

Honestly, though, I don’t like the rustic, messy edges that these tools create (and I don’t need yet another single-use gadget milling around in my over-stuffed utensil drawer).

Plus, it’s not going to be your best option for cubing cake … but it’s still another worthy strategy to keep in mind. 

Which Option Is Best?

So, again, which method you choose for cutting your angel food cake mostly depends on which tool you happen to have on hand already.

Overall, though, I’d vote for a simple, plain-old, serrated bread knife.

It’s probably already in your kitchen tool arsenal. And it does a stellar job of slicing, layering and even cubing your cake. No special gadgets required, no need to root through your dark basement shelves looking for a tool you normally dig out once or twice a year!

How Many Slices Do You Get from an Angel Food Cake?

Obviously, the exact amount will vary, depending on how large you cut your slices.

But, as a rule of thumb, if you cut each slice about 1 – 1 1/2 inches thick, you should be able to get 12 slices from one entire cake.

Angel Food Cake Recipes

Now that you know how to cut angel food cake (smoosh-free!), here are some of our favorite recipes for putting your new little tricks to use!

Blueberry-Lemon Angel Food Cake Recipe

This lovely dessert is so impressive, with only 5 ingredients! Drizzle blueberry cream over warm angel food cake, toss on a handful of fresh berries, and sprinkle it all with a little lemon zest. Mmmmm … it’s refreshingly light and sweet ... truly special! We love grilling our angel food cake in summer, but we’ve also got directions for broiling and toasting it (year-round), too.

Get the Recipe!

Quick and Healthy Angel Food Cake Dessert with Vanilla-Honey Oranges

So sweet and decadent, but wonderfully light, too! This is another blissfully easy, 5-ingredient recipe (just like the blueberry cake above). This one's perfect for winter entertaining, especially around the holidays. It features warm, toasty angel food cake under a cascade of winter fruit, all beautifully accented by a little honey and a splash of vanilla. Handy shortcuts and make-ahead steps make it super-fast for dinner parties, or even for a special weeknight treat!

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Easy Tropical Angel Food Cake with Pineapple and Toasted Coconut

We lovingly call this recipe our "Ambrosia Cake." It transforms boxed angel food cake mix (and a few other pantry staples) into an impressive dessert that's super-simple to throw together when you're short on time. Loaded with juicy pineapple, crunchy almonds and toasted coconut … it's ridiculously easy, yet so delicious! Keep the ingredients on hand for a scrumptious (guilt-free!) dessert, anytime!

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Red, White and Blue Dessert Fruit Kabobs

A fun dessert for all your summertime patriotic parties! Slip some sweet cubes of (perfectly cut!) angel food cake onto festive fruit skewers, and serve them alongside our decadent 3-Ingredient Chocolate Dip! So darn impressive, but surprisingly easy to make!

Get the Recipe!

So, now you’ve got tried-and-true, yummy recipes to try. And, you’ve got the perfect methods for cutting your angel food cake.

Seems like you’ve only got one problem left.

Which recipe are you gonna use your new cake-cutting skills on first?!?

Hmmmmm … decisions … decisions … 

The post How to Cut Angel Food Cake (Without Smashing It) appeared first on Two Healthy Kitchens.

Three Options for How to Thaw Shrimp

There are basically three different methods for thawing shrimp, while keeping them safe and maintaining their texture and quality: overnight thawing, a slow thaw in ice water, or a quick thaw in ice water.

No matter which method you use, the key is always to thaw them gently.

As Bon Appetit points out in their article on thawing shrimp, a gentle transition in temperature helps to maintain shrimps’ lovely, delicate texture. 

Method #1 (Not Quick)

In an ideal world, I’d grab my frozen shrimp out of the freezer and put them into the fridge the night before I need them, to slowly, gently thaw overnight.

BUT …

My family’s dinner plans often don’t go … ahem … quite as planned. (And I’m pretty sure yours don’t either.) I don’t always know ahead of time that I’ll be needing thawed shrimp the next day.

Not to worry!

You’ve got a couple faster options here, depending on how fast you’re hurrying. 

Method #2 (Faster – About 45 Minutes)

Submerge the entire (unopened) bag of frozen shrimp in a bowl of cold water. You can weight it down with a plate or lid to keep it submerged.

Method #3 (Fastest – About 10-15 Minutes)

To speed the thawing process up considerably (without damaging the texture of the shrimp), open the bag and dump the individual shrimp directly into the bowl you’re filling with cold water.

I like to occasionally swish them around a bit, to break up any frozen clumps and allow the water to circulate around each shrimp.

And, I usually drain off the water once or twice during the thawing process and refresh it by running new, cold water into the bowl. You don’t have to do this changing-the-water step, but I find it helps to make the process go a little quicker. That’s because the first bowl of water tends to get really icy-cold, so refreshing the bowl with a new batch of water (still-very-cold, but not quite so icy-cold) helps to hurry things along a tad more.

Just be sure the shrimp are completely submerged and the water is actually cold (again, so you don’t change the texture of the delicate shrimp or even slightly begin to cook them by exposing them to warm or hot water).

Pro Tip: If you do choose this super-fast defrosting method (dumping the shrimp directly into your bowl of water), it may be helpful for some recipes if you gently pat them dry before you begin cooking. A good example is our Sheet Pan Shrimp Fajitas. In that recipe, the oil and fajita spices coat the shrimp better if they aren’t really wet from their quick soak.

And BTW … if you’ve read our post “Is It Safe to Use Frozen Meat in Your Crock-Pot?” then you know we’re pretty obsessive about food safety. You’ll be glad to hear that even the FDA is ok with the super-fast “submerge in cold water” method for thawing seafood.

Which brings us to …

How NOT to Defrost Shrimp

√   As with any other meat, it is definitely not considered safe to leave your shrimp on the counter for several hours to let it thaw at room temperature. 

√   And, although there isn’t a safety issue with thawing shrimp in the microwave, I beg you not to go that route! It’ll result in some areas of the shrimp beginning to precook and toughen … and will just generally ruin the succulent, tender texture of those gorgeous, expensive shrimp.

Do These Thawing Methods Work for BOTH Cooked OR Raw Shrimp?

Absolutely! 

All three of the methods we’ve outlined here work beautifully for thawing either raw shrimp or fully cooked ones.

What to Make with Your Defrosted Shrimp

So, now you’ve got perfectly thawed shrimp … and so many tempting possibilities of how to enjoy them! Here are a few of our favorite shrimp recipes:

Sheet Pan Shrimp Fajitas

These delicious fajitas are ready in just over 20 minutes! They're crazy-easy (with minimal cleanup), and the shrimp are so perfectly, succulently cooked!

Get the Recipe!

Super-Fast Herbed Mediterranean Shrimp Pasta

Bursting with Mediterranean herbs and feta, this meal is impressive enough for entertaining (truly swoon-worthy!), but it's also absolutely quick enough for extra-busy weeknights. It’s our spin on a local favorite!

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Garlic Lime Shrimp Tacos

These scrumptious shrimp tacos feature a garlic lime marinade, creamy sriracha lime sauce, avocado salsa and a kicky cabbage slaw. Simply wonderful!

Get the Recipe!

Sea Island Seafood Stew from Skull Creek Boathouse

This showstopper masterpiece will definitely wow ’em at your next dinner party! The recipe is a mainstay on the menu at the hugely popular Skull Creek Boathouse in Hilton Head, South Carolina.

Get the Recipe!

Now that you know how to thaw them fast, you can create quick, sensational meals in just minutes!

The post How to Thaw Shrimp appeared first on Two Healthy Kitchens.

Wondering how to open a pomegranate? 

Yeah – I’ve been there, too.

I mean, it’s sort of a strange fruit, filled with all those tiny little scarlet dots (aka arils), which are actually the only part you eat. 

No doubt, if you’ve never tackled one before, it can seem a bit daunting. 

Like my son said to me one time, “Anyone attempting to open a pomegranate, who hasn’t done it before, definitely wouldn’t have any idea how to attack the beast.” Haha – so true!

But – I promise! – it’s not one bit hard at all. This is actually a really easy beast to wrangle. And soooo worth it!

The only tool you need is a sharp knife, plus maybe a cutting board.

And it truly only takes a couple of minutes, start to finish!

How to Open a Pomegranate (Step by Step)

Our tried-and-true method is basically just 4 easy steps:

(1) Cut around the blossom and remove it.

(2) Make shallow, vertical cuts (just through the outer skin) down from the blossom area.

(3) Beginning at the hole from the missing blossom, gently pull the pomegranate apart into sections.

(4) Pluck out the delicious arils … and enjoy!

That’s it! So easy! 

For the uninitiated, let me break it down into a bit more detail, step-by-step.

One note first, though: Before you begin, you may want to protect your counter or cutting board with a sheet of parchment or waxed paper. If you cut your pomegranate properly, there really shouldn’t be any problem with juice going all over the place. All of the fruit’s juice is contained inside the arils, so if you don’t cut into the arils, the process should be mess-free. But still, if this is your first try, you may want to play it safe, just to be sure.

Ok. Ready? Now here’s the in-depth version of those 4 easy steps …

How to Cut a Pomegranate

Step (1)  Using a sharp knife, carefully cut around the blossom at one end. It’s the end that sort of looks like a dried-out crown. (The other end is the stem, where the pomegranate used to be attached to the tree.)

Remove the blossom to create a hole.

BTW – I’ve seen other websites that tell you to slice off the entire top of the fruit, rather than just carving out the blossom.

But, if you use that method, you run the risk of cutting too far into the fruit, and actually cutting into some of the arils. If you do that, you’ve got a bigger mess on your hands and have also wasted some of the precious arils – which is why I prefer to carve out just the blossom instead of hacking off the whole top.

Step (2)  Next, find the ridges that run vertically down the pomegranate. Feel those slight bumps? Cut between those bumps (in the “valleys”), running the knife vertically down from the hole where you removed the blossom.

The key here is not to cut too deeply. You really want to keep the cuts shallow, scoring just through the outer skin – without puncturing any arils below.

How to Peel a Pomegranate

Once you’ve removed the blossom and scored between the ridges, all you have to do to reveal those treasured arils is to pull the sections apart.

Step (3)  Gently put your thumbs into the hole where the blossom used to be.

From there, you can easily separate the pomegranate into several sections, along the lines you scored with your knife.

How to Seed a Pomegranate

Step (4)  Now that you’ve cut the pomegranate open and gently pulled it apart, you can pluck out the gorgeous arils.

They easily come loose, and if you’re careful, you shouldn’t have any problem at all with messy juice, since none of the arils should be cut or broken open.

I just pop out however many arils I need, picking out any little bits of the white pith that come out, too.

The “Water Method”

Some people like to pop the arils out over a bowl of water. This allows the arils to fall to the bottom of the water, and the white pith to float to the top.

And, some people take the water idea a step further and actually submerge the entire pomegranate in the water as they pick out the arils. If you’re really messy or working extra-fast, holding the pomegranate under the water will ensure that if you do happen to break open an aril and squirt a bit of juice, the juice will stay in the water and not squirt to stain your clothes.

Honestly, though, I don’t bother with the water. It’s just not necessary, and I usually don’t want my arils all wet before using them in a recipe, anyway.

Totally up to you, though, if you decide to use the water or not.

Storing the Pomegranate Arils

After you’ve removed the arils, you can store them in the fridge for several days.

Or, if you know that you don’t need all of the arils right away, I suggest simply leaving any extra arils still attached inside the fruit. Once you’ve taken out all the arils you need, close up the pomegranate sections around the remaining arils, put the fruit in a zipper bag, and refrigerate the extra arils for later (mmmmmm … like for snacking!).

Other Methods for Cutting a Pomegranate

Oh, sure – I’ve tried other methods. Specifically, like the one that says to cut the pomegranate in half at the equator and then hold it upside down while you bash on it to jostle loose the arils.

What a mess that was!

Maybe my hands are just too small, but I found it difficult to grip the pomegranate properly, and only a few arils came loose (flying out all over the counter).

Plus, since slicing the pomegranate clear through also cut some of the juicy arils open, each time I bashed on it, staining red juice went flying everywhere, too.

Not my favorite!

I quickly went right back to doing it my old way. My method is basically what I’d originally learned to do from an article I found on Delish, and it works beautifully for me, every single time!

Can You Buy Pomegranate Arils, Already Peeled?

Yep!

The alternative to deseeding your own pomegranate is to let someone else do the prep work for you, so you don’t have to deal with cutting a pomegranate at all.

You can simply buy the pre-packaged cups of arils you sometimes find in the grocery store’s produce department. It’s an awesome shortcut, for sure!

But there are a couple downsides to that.

1. It’s pricey. Whole pomegranates definitely aren’t cheap, but those little containers of arils are even more expensive. 
2. They also simply don’t keep as long as a whole pomegranate. I’ve actually had pre-packaged cups of arils go bad before the expiration date. Even once I’ve cut open a pomegranate, I feel like the unused arils last longer than if I’d purchased them in one of those little cups. As I mentioned above, if I haven’t used all the arils, I usually leave the rest, still attached to the peel, and sort of close the pomegranate back up and store it in a tightly sealed plastic bag in the fridge.

So, now that you’ve successfully got all those pretty pomegranate arils staring at you, what do you do with ’em?

Oh, friends, there are so many options!

How to Eat a Pomegranate

Pomegranate arils can be eaten plain, straight out of the fruit. Or they can be refrigerated for several days. They’re also terrific:

• sprinkled in salads
• as a topping on oatmeal
• layered with Greek yogurt, granola, and other fruits in a parfait

Or, try them in one of our pomegranate recipes!

5-Minute Pomegranate Salsa

Ruby-red pomegranates mix with cilantro and just a little onion and minced jalapeño for a uniquely delicious and truly stunning salsa! With its red and green colors, it's perfect for the holidays, and it wins raves every single time (everybody asks for this recipe). Bonus: this super-fast salsa can even be made ahead!

Get the Recipe!

Christmas Salad with Citrus-Champagne Vinaigrette

Sweet and tangy pomegranate arils are absolutely delicious paired with crunchy pistachios and juicy oranges on top of this vibrant holiday salad. It's definitely fit for a celebration, all topped off with a sprinkling of creamy goat cheese and a refreshingly light champagne vinaigrette. A memorable party salad!

Get the Recipe!

Christmas Fruit Salad

This beautifully layered, red and green Christmas Fruit Salad features pomegranates, dried cranberries, pistachios, apples and grapes ... plus a luscious dressing and crunchy topping. So much more special than typical fruit salad recipes, but it takes hardly any extra time at all (and can be prepped ahead, too)!

Get the Recipe!

Quick and Healthy Angel Food Cake Dessert with Vanilla-Honey Oranges

This 5-ingredient, easy dessert features warm, toasty cake under a cascade of pomegranate-studded winter fruit, all perfectly accented by a little honey and a splash of vanilla. Shortcuts and prep-ahead steps make it super-fast for entertaining, or even for a special weeknight treat!

Get the Recipe!

Can You Eat Pomegranate Seeds?

You sure can – pomegranate seeds are edible.

I used to think that the juicy, red arils basically were the pomegranate seeds – that they’re the same thing. 

But, technically, as the Pomegranate Council explains, the pomegranate seeds are the tiny crunchy bits safely encased inside each aril.

You just eat the teeny little seeds right along with the arils.

I’ve seen a few websites that suggest you can spit out the seeds if you want to, although I can’t really imagine doing that. Totally unnecessary. The seeds add a bit of texture and are so small they’re no bother at all!

I’ve been eating pomegranates practically every night this holiday season (no kidding!). I really love them!

And now that you know how easy it is to open a pomegranate and snag those wonderful, juicy little arils for yourself, I hope you’ll be able to enjoy this winter treat all season long, too!

The post How to Open a Pomegranate (Easy and No Mess!) appeared first on Two Healthy Kitchens.

Things May Be a Little Different This Year … How Can We Make That Feel OK?

For many of us this year, Thanksgiving is going to look a little different. Or, well, maybe A LOT different.

There are some seriously terrific ideas circulating out there right now, for celebrating Thanksgiving virtually (like planning a virtual family activity like a pie-making party – how fun)!

But I’ve been thinking specifically about the food traditions.

How Do We Re-imagine Thanksgiving Dinner?

One suggestion that I’ve personally been clinging to is the idea that, maybe instead of trying to force this year’s feast into being a traditional party, exactly the same as always (when it just won’t be the same at all), it could be a great year to try something TOTALLY new.

No disappointment that 2020’s celebration wasn’t just like in years past, because you MEANT it to be something different.

Go “Off-Script” Rogue

I’m not sure yet if that strategy will work, but it somehow rings true to me.

Maybe that’s because, instead of feeling powerless and unable to create the Thanksgiving celebration we always do, it empowers us to think outside the box and re-imagine ways to be thankful.

It puts the ball back in our court to call some shots, which is something we haven’t had a lot of this year.

When it comes to the food for the feast, that could mean going completely off-script with a chili cook-off or seafood feast (I mean, hey, why not?) … or it might just mean trying some new recipes, instead of the usual standbys. (Probably easier, quicker, more stress-free ones! Because if there’s one thing we surely don’t need more of this year, it’s STRESS!)

Whatever it might mean for you and your family, I wanted to offer a few additional creative ideas for celebrating uniquely, and re-imagining 2020’s Thanksgiving feast, complete (of course!) with some of our favorite Thanksgiving recipes for you to try.

Just a little fun inspiration as you put together your ideas and menu …

Celebrate ALLLL Day Long (Starting with Breakfast … and Maybe Parade Bingo!)

In “normal” years, the big Thanksgiving dinner tends to be the focus of the entire day for most families.

One fun way to switch things up this year might be to feature some special Thanksgiving-ish foods all throughout the day, starting with breakfast. Flip on the Macy’s Thanksgiving Day Parade (in its 2020 TV-only format), maybe play some Parade Bingo, and cozy in for a relaxed morning.

Or, turn Thanksgiving on its head entirely with an “upside down” Thanksgiving feast – by hosting the big meal of the day at breakfast this year (instead of waiting for a late-day turkey dinner to celebrate).

Wait … whaaaaaat????

Why not? This kind of Dr.-Seussy, topsy-turvy day can be especially compelling for younger kiddos, who love a little wackiness and happily embrace completely off-the-wall ideas with a sense of adventure (instead of with that feeling so many of us grown-ups have, of kinda being cheated a little).

You could go with some sort of traditional recipe, full of pumpkin flavors, like:

• 10-Minute Pumpkin Pie Oatmeal (pictured above)
• Healthy Pumpkin-Chocolate Chip Muffins
• Healthy Pumpkin Bread Recipes

Or, you could conjure up a little creative fun with:

• a make-it-your-way Waffle Bar (pictured above)
• DIY Yogurt Parfaits
• or by making wacky Pancake Shapes (and, if your kiddos are old enough, letting them try to make some creative shapes of their own, too!) Total bonus points if you can actually shape your pancakes into turkeys lol!

Or, if you’d like to make breakfast the night before (so you can focus on getting all competitive with that Parade Bingo), try:

• Farmers’ Market Overnight Breakfast Egg Casserole
• Stuffed French Toast Breakfast Casserole
• Mini Crustless Quiche Cups

Thanksgiving Snacks and Appetizers (And Maybe a Unique Movie Night??)

Here’s another off-script idea: If you can’t host your typical gathering, why not stage a game night or movie-thon with your immediate circle? Watch some feel-good flicks, and whip up some quick and easy “Thanksgiving-y” appetizers instead of a full holiday supper.

One way to make your movie night really unique is to ditch the Hollywood blockbusters in favor of family home movies. Kiddos love seeing movies of themselves when they were little.

And, since all of us are probably going to be missing relatives we can’t see this year, home movies are one way to bring those loved ones a little closer.

More {Memorable!} Bonus Points:

To take that movie night idea one step further, you could ask each part of your extended family – or your extended friend circle – to shoot a quick little movie on their phones and send it off to everyone else in the group. Maybe everyone shares a favorite memory of Thanksgivings past, or shares something they’re thankful for, or even lightens the mood with an upbeat greeting and “virtual hug.” Whatever you choose – save them up (no peeking!) for your Thanksgiving movie night!

Oh … and about those movie snacks. Of course, as always, you can also make these great munchies to keep hungry people happy while you finish cooking a big supper, if you’re still planning to wrestle a turkey this year!

• 5-Minute Savory Pumpkin Hummus with Fresh Sage (pictured above)
• Cranberry and Goat Cheese Crostini (or Dip)
• Pumpkin Pie Spiced Candied Pecans
• Sweet and Spicy Cream Cheese Dip

Creating a “Traditional Feast” with New Favorites

So, maybe you still want to do a rather traditional feast, but you like the idea of venturing into some new recipes, to make things feel intentionally a little edgy, a little unique and fresh. Or, maybe your typical menu just doesn’t work for 2020, if you’re cooking for a lot fewer people. Or … maybe you find yourself cooking the entire meal all by yourself, for the first year ever.

Not to worry! 

If you’d still like to cook up a Thanksgiving dinner with a traditional vibe, but some new recipes, you’ve come to exactly the right place!

Because, you know, here at THK, we focus on bringing you recipes that are quick and easy. And (bonus for health-conscious 2020), they’re healthier, too!

Here are some great ideas:

Thanksgiving Salads

• Adorable “Tom Turkey” Thanksgiving Salad (pictured above)
• “Thanksgiving Salad” with Goat Cheese, Pears, Candied Pecans and Maple-Balsamic Dressing
• Superfoods Brussels Sprout Salad
• Spinach Salad with Apple, Cheddar and Smoked Almonds
• Grape Salad with Cream Cheese-Vanilla Dressing

Thanksgiving Sides

• Roasted Green Beans with Balsamic-Browned Butter
• Easy Cranberry Sauce with Apples, Pecans and Pineapple (5 Minutes and No Cooking!)
• Family Favorite Instant Pot Sweet Potato Soup
• Roasted Root Vegetables with Honey-Dijon Drizzle
• Easy Rosemary Roasted Potatoes
• Blistered Green Beans
• Microwave Spaghetti Squash with Sage-Browned Butter and Toasted Walnuts
• Or … check out this list of even MORE (as in … more than 50 MORE!) Thanksgiving side dishes (pictured below)

Thanksgiving Desserts

It you wanna try something a little different from your usual pumpkin pie, how about:

• 29 Unique and Easy Pumpkin Desserts
• Or, for something even less traditional, try our refreshing Angel Food Cake recipe with winter fruit

And for the Ultimate Off-Script Adventure …

Ok. Here’s where it gets realllllly unique! Stick with me, friends … adventure awaits!

If you decide to completely jettison the turkey and stuffing this year, to thoroughly embrace the idea of making this year’s feast unique … consider a Thanksgiving dinner that brings your core family group together in the kitchen.

Choose a “participatory” meal idea, where everybody can play a role. This instantly gets people talking and interacting. And, instead of the focus being solely on the final Thanksgiving dinner table, with a meal that just doesn’t feel the same as always … the focus is on enjoying the creative process of dinner together!

Here’s what I mean:

Idea #1 – How about a make-your-own pizza bar, where everyone can roll out their own dough and choose their own toppings? (Our Mini Deep Dish Pizzas – pictured below – are a fun spin on this if you have kiddos.)

Idea #2 – Similarly interactive? A make-your-own taco bar! Set out taco beef and some of our Crock-Pot Chicken Tacos meat, and let everybody customize to their heart’s content. Nacho bars are fun and easy this way, too!

Idea #3 – Along those same lines are pasta bars, baked potato bars … anything your family likes to customize. They can all be fun ideas for this type of “make-your-own” night, too!

Idea #4 – Another “all-play” dinner concept is definitely fondue. It’s hard to feel sad and isolated and like Thanksgiving dinner is a weird disappointment when your core peeps are gathered around a melty, burbling pot of deliciousness, dipping and chatting and creating a unique moment of togetherness. (Pssssst … for a dipper-dessert treat, be sure to include our crazy-easy 3-Ingredient Chocolate Dip!) 

Idea #5 – Get competitive (in a friendly-fun way)! At the beginning of this article, I mentioned a chili cook-off. You could use that concept as a springboard to host a family cooking competition, whether that’s an actual chili cook-off, or a Chopped-style game. The goal is fun, and a bright spot for your family in a uniquely challenging year.

Idea #6 – Eat the food you really want to eat! Whatever that might be – no rules! Remember that I also mentioned at the beginning of this article, that you could go for something like a seafood feast? Well, when I was a kid, we often had a couple of Thanksgiving dinners each year, with various family groupings. We didn’t need (or want) TWO turkey dinners, so one meal was always a seafood feast, which was pretty much the ultimate treat for my little family of four. You don’t have to do seafood, though – let yourself daydream over whatever your family would consider the ULTIMATE. You could even stage this as a cooking class, everybody working together to make a complicated recipe you’ve always wanted to try.

Whatever You Do …

Whatever you decide is right for your family this year, look for unexpected ways to make the unique feel special, instead of disappointing. To make it memorable for what you do have, not for what you missed.

Fingers crossed, next year we’ll be back to huge family gatherings, just like always. 

Or, just maybe, we’ll all find a few new 2020 traditions, a few new-favorite recipes … that’ll become a part of future Thanksgivings, and make them even more special for the unexpected things 2020 brought into our lives.

Maybe. Just maybe. 

I’m holding onto that hope.

Happy Thanksgiving … from all of us here at THK … to all of you!

The post Re-Imagined Ideas for Thanksgiving Dinner 2020 appeared first on Two Healthy Kitchens.

This Recipe Is:   •  Ready in 30 Minutes or Less  •  Make Ahead  •  Vegan (and Vegetarian)  •  Gluten Free  •

Fruit kabobs are your ticket to becoming a backyard-barbecue legend.

Yet when you arrive, fruit tray in hand, the adults are wowed. The kids are delighted and immediately begin scarfing fruit instead of chips and mini cupcakes. You are a hero.

Sound impossible?

Nah. It’s so easy!

Big WOW Factor (Easily!)

Back when we posted our Healthy Sugared-Vanilla Yogurt Fruit Dip, our photos included some fun fruit kabobs with decorative fruit flowers and other cut-out shapes. (Because that dip is the absolute perfect partner with fruit of practically any kind … hint hint).

It wasn’t just all for show, though. When we take fruit trays and that yummy fruit dip to potlucks and family parties, we actually do spend a few extra moments to create our own DIY fruit bouquets and cut-outs. You know, just to fancy ’em up a bit. 

It’s so worth it!

Through the years, we’ve always been surprised at how many ooohs and aaahs this simple strategy can net. We’re also consistently surprised at how many people wonder if we actually did it ourselves.

Hmmmmm … something so simple that can turn humble fruit into a work of art?

You’ve gotta try this!

What You’ll Need

As you’ll read below, there are different variations of exactly how to make these, but basically what you’ll need are:

• A few of those bamboo kabob skewers you can purchase for just a buck or two at pretty much any supermarket.
• Some cookie cutters in fun shapes like stars and flowers (if you want to be really fancy!)

• And a small vase, or something like an apple, to serve as a base (if you’re turning your kabobs into a full bouquet)
• Oh … and fruit, of course! A wide variety of vibrantly colorful fruit! Whatever you like or whatever looks great at the market. (For the ultimate fruit kabobs, we recommend that you buy a melon or two in order to make adorable cut-outs.)

How to Assemble Your Fruit Kabobs

Super-Easy, Fastest Option

The easiest-ever fruit kabobs don’t actually require any cookie cutters at all.

Just thread a variety of fruit onto the skewers. You can use whole berries or chop things like melons, peaches and bananas into chunks.

Done! So simple.

Adding Cookie-Cutter Shapes

For a little extra panache, cut your melon into slices, just slightly thinner than the depth of your cookie cutters.

The goal is to make sure your cutters will easily be able to cut all the way through the melon. We find that about 1/2″ is usually a pretty good thickness.

Then, cut out your fun shapes and add those to your skewers, along with your other fruit. Alternate colors and shapes to make each one unique!

Pretty fruit flowers are a cute idea for spring gatherings and ladies’ luncheons, and cut-out stars are absolutely perfect for patriotic holidays like the 4th of July. (Psssst … check out our special star-spangled Red, White and Blue Fruit Kabobs!).

Stacking Your Fruit

Particularly if you’re going to stand your fruit kabobs up vertically, to make a bouquet, you’ll want to pay a little attention to the order you choose.

We recommend that the bottom fruit on each skewer be something sturdy, like a grape or a dense piece of cantaloupe or honeydew. This will help to prevent the entire stack of fruit from slowly sliding its way down. Watermelon, in particular, just isn’t dense enough to serve as a good base fruit (because, well, it’s mostly water …).

Turning Your Kabobs Into a Stunning DIY Fruit Bouquet!

Edible fruit bouquets purchased from those delivery companies can get really pricey. And I don’t know about you, but sometimes I’m disappointed by the quality of the fruit they use.

The solution? Make your own, homemade fruit bouquet as the showstopper centerpiece for a fruit tray! (Trust me … people will be VERY impressed.)

Once you’ve mastered making fruit kabobs (which was actually super easy, wasn’t it?!?), you’ve practically already got your own gorgeous, edible fruit bouquet finished, too.

You basically just have to decide what base/container you’re going to use to arrange and display your kabobs. You’ve got two methods to choose from:

Method #1: Using a Vase

A small drinking glass or vase makes it ultra quick and simple to arrange your fruit kabobs into a bouquet, like we did in the picture below.

Just break a few of the skewers off at the bottom so that some of them are taller than others and they don’t all have the same height in the vase. Arrange your beautiful fruit bouquet however you like (channeling your inner florist, of course).

Then, place your creation on an empty platter and heap all of your other fruit around your pièce de résistance. Fab!

Method #2 Using an Edible Base (Instead of a Vase)

Alternately, if you want a little less height, you can swap out the vase for a base like an apple. (Or a small head of cabbage or iceberg lettuce … anything sturdy.) You’re basically creating an edible base similar to florist’s foam.

Cut your apple (or other base) so that it has a flat side, and place it, flat-side down, so that it’s secure and doesn’t roll around.      

Using an empty skewer, pre-poke some holes in the apple where you want to position your fruit kabobs.

This just makes it easier to arrange your finished kabobs, without smashing them while you’re pushing down forcefully enough to create holes in the apple.

Next, place all your pretty kabobs into the pre-poked holes you made. You can push some in deeper than others, or break the bottoms of some skewers a little, so they’re at differing heights.

Once you’re happy with how your fruit bouquet looks, position it carefully on your serving platter. Then, mound all your other fruit around the bouquet … and you’re done!

Other Fun Ways to Adapt This Idea

No time to make kabobs? Couldn’t find skewers at the store? No problem!

Just place a few cut-out fruit flowers or stars (or whatever shapes you like) randomly on top of the other fruits on your fruit tray, like this:

No skewers needed. But guaranteed – they’ll be the first to go!

And, we use the exact same technique to cut out pineapple stars to top our gorgeous Christmas Fruit Salad. It’s a quick little hack that you can use for any fruit platter or fruit salad, all year ’round. Just pick festive cutters to match the holiday or your party theme!

Oh – and one of the easiest ways to inspire your kids to nosh on fruit any time of the day? You guessed it! Just thread fruit onto “princess wands,” “pirate swords,” “triceratops horns” … anything that will strike their fancy!

Why does food always taste better on a stick? Who knows? And, really, who cares? As long as it inspires people to gobble more healthy fruit, does it really matter?!?

How to Make Fruit Kabobs and DIY Fruit Bouquets

Yield: varies

Prep Time: 15 minutes

Total Time: 15 minutes

A quick way to make easy fruit kabobs and homemade, DIY fruit bouquets for fruit trays! Pretty fruit flowers and other cut-outs make fruit platters special!

•  Ready in 30 Minutes or Less  •  Make Ahead  •  Vegan (and Vegetarian)  •  Gluten Free  •

Print

Ingredients

• assorted fruit to use whole, such as: strawberries (stemmed and hulled, if desired), blackberries, blueberries, raspberries, green and red grapes, and cherries (pitted)
• larger fruits to cut into cubes or into cookie-cutter shapes, such as: crenshaw or honeydew melon, watermelon, and cantaloupe
• 1 apple or a small head of lettuce or cabbage, if desired, to use as a base for arranging the fruit kabobs into a bouquet (can also use a small vase)

Instructions

To Make Fruit Kabobs

1. Wash and, if needed, peel or cut your fruit.
2. If desired, make some shaped cutouts by slicing melons slightly thinner than the depth of your cookie cutters (generally about 1/2" thick is good), and using your shaped cutters to make shapes (like stars, hearts, and flowers) of various sizes.
3. Thread fruit onto bamboo skewers, alternating colors and types of fruit in pretty combinations. If you're going to be using your fruit kabobs to make a bouquet, we recommend placing a sturdier, denser piece of fruit (like a grape) at the bottom of each skewer so that it can hold up the weight of the other fruit above it, without smashing or sliding down the stick.

To Make Fruit Bouquets

1. You can make a fruit bouquet by arranging your fruit kabobs in a vase. Snap off the bottoms of some of the kabob sticks, so that some fruit kabobs are taller than others.
2. Instead of using a vase (which may be too tall for some applications), you can also arrange the kabobs by sticking the skewers into sturdy, rounded produce like apples, small cabbages, or small heads of iceberg lettuce. To do this, cut a slice off one side of your "base," so that the apple (or cabbage or lettuce) sits securely flat when placed flat-side down on your serving platter.
3. Use an empty skewer to pre-poke holes in the base where you want to place the fruit kabobs. Then, put your kabobs into the pre-poked holes to create a pretty arrangement. To vary the heights of the skewers, push some further down into the base than others, or snap the bottoms off some skewers to make them shorter.
4. Position your fruit bouquet on the serving platter and surround it with piles of other fruit, to hide the base and create a stunning fruit platter with your bouquet at its center.

Notes

Make-ahead tips: Depending on which fruits you use, your fruit kabobs can generally be made at least a couple of hours in advance, and often even a day ahead. In addition, if you're cutting out cookie-cutter shapes, that step can also be completed a day or two in advance. Store your prepared fruit, covered, in the refrigerator until serving.

Finished fruit bouquets also generally hold up well, if made in advance, but be extra sure to follow the tip to use sturdy fruit at the bottom of each skewer, so your fruit doesn't slide down its skewers before serving time.

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The post How to Make Fruit Kabobs and DIY Fruit Bouquets appeared first on Two Healthy Kitchens.

Why We All Need a Grocery Shopping Plan Now

With nearly everyone stuck at home these days, we all need a lot of food on hand – probably more so than ever before, for two particular reasons:

(1) To feed the hungry people who now spend all day roaming the house, looking for things to do … and things to eat. They used to take their hungry, food-seeking selves off to school or the office. But now, they’re just HERE. And they’re hungry! 

(2) To avoid running out to the store any more than absolutely necessary. Filling our pantries, fridges and freezers with foods that keep for a long time will help to keep our families (and everyone else out there) safer, by cutting down on how often we’ve got to head to the grocery store.

As a food blogger, I’m used to planning epic shopping trips with multiple meals and photo shoots carefully sketched out.

If I didn’t plan well, I’d spend practically every single day running to the store … and ain’t nobody got time for that … even in a “normal” world!

The Goals

So, a couple of weeks ago, I mapped out a specific plan for grocery shopping in our “new normal” – with the goals of:

• Adhering to our reasonably healthy eating habits, with plenty of fruits and veggies mixed into more “shelf-stable” or “pantry staple” meal plans.
• Being able to keep the fam fed for 4 weeks without any (or very, very minimal) additional trips to the store.
• Stocking the pantry and freezer (without rampant hoarding) with long-term-stable ingredients we’d have on hand in an emergency, in case we couldn’t leave the house at all.

It’s working like a charm so far! And I’m excited to share my ideas, in the hope that my plan will help some of you, too!

Basically, what I’ve created for myself is a 4-tier plan for each main grocery run (which, again, I hopefully won’t have to do more than once a month).

The 4-Tier Plan: Step 1 (Hurray! Fresh!)

Step 1 is to plan recipes and foods that involve ingredients that won’t keep well – you’ll plan to enjoy these in the very first days after your shopping trip.

• Think of special, family-favorite meals that will cheer everyone up! (But that may have unique ingredients or items that just won’t keep for more than a few days.)

• Be sure to grab delicate fresh fruits and vegetables that will be delicious (and nutritious) for just a couple of days – those that don’t store well for very long. Depending on what your store has available, these might be things like fresh tomatoes and berries, and tender lettuces for crisp, refreshing salads.

• This is also a great time to use fresh meats and buns or bread, before you freeze them for longer storage (more about that later).

After my most recent grocery run, a couple of our first dinners were:

• Our beloved Easy Honey-Glazed Salmon, served alongside fresh, perfectly roasted spring asparagus

• And, hearty and comforting Orecchiette with Sausage and Spinach (which deliciously packs in 10 ounces of lovely, fresh spinach!)

The 4-Tier Plan: Step 2 (Phasing in Staples)

Next, plan meals that involve a somewhat larger amount of shelf-stable items (like dried pasta, canned beans, or freezer items) … but that still also include produce or meats with a slightly longer “shelf life.” 

For example, peppers typically last at least a week if they’re properly stored in the crisper. Apples, broccoli and cauliflower generally stretch even longer.

And pantry staples like onions, garlic, potatoes – as well as “winter” squashes like butternut squash and spaghetti squash – will usually keep for weeks.

These types of produce items will allow you to rotate fresh fruits and veggies into your menu plans, without running back to the store.

Some of the recipes I’ve made in the last couple weeks that fit into this “Tier 2” category include: 

• Roasted Broccoli and Cauliflower Pasta with Parmesan, Lemon and Garlic

• And the surprisingly delicious Parmesan Roasted Broccoli Stalks (with the leftover broccoli stalks from the pasta recipe above – since we don’t want to waste anything!) 

• Lightning-Fast Cheesy Three-Pepper Ravioli with Italian Sausage (pictured below)

For even more recipes ideas, take a peek at our recent post on Healthy, Easy Pantry Staples Recipes!

The 4-Tier Plan: Step 3 (Getting Creative with Shelf-Stable Go-To’s)

Step 3 is where you start to rely exclusively on pantry-staple items, and on pre-packaged meals and items that you can freeze.

Think about menu plans that would get you through several weeks if – in a worst-case scenario – you truly weren’t allowed to leave the house at all.

My goal here is to be able to prepare meals that aren’t just ramen noodles, canned soup, and frozen hot dogs! I want to be able to cobble together meals that still have some nutritional value (since eating well is a key part of staying healthy).

In this phase, I’m not necessarily focused on mapping out exact recipes to make. It’s more about grabbing basics that I know I can piece together into a variety of meals.

I had to think hard about how I could creatively accomplish this. Here are some ideas:

Pantry Ingredients

Of course, I wanted to have plenty of things like peanut butter, rice, dried pasta, canned beans, quinoa, and chia on hand. Even if I don’t have a specific plan for what I’ll make with them, these kinds of shelf-stable ingredients can morph into all sorts of meals.

• Rice and pasta are the perfect base for practically any sauce, stir fry or skillet meal you can dream up. And if you choose more nutritious brown rice and whole-grain pasta, they add a lot of keep-you-full fiber and extra nutrition to the meal.

• Peanut butter and canned beans add protein to snacks and meals, perfect for when you begin to run low on meat.

• Quinoa and chia are some of the only plants that have all the amino acids needed to be complete proteins, and they keep for months and months (and moooonths!) if you store them in the refrigerator or freezer. I’ve been making Chia Seed Pudding every couple of days this past week (because you know we’re obsessed with it)!

Meats

In addition to buying already-frozen shrimp and fish, I also purchased fresh meats to freeze: lean ground beef or turkey, rotisserie chicken, turkey sausage, and chicken breasts. I broke the packages down into amounts (about 1 pound each) that I can grab for making various, individual meals.

I don’t necessarily need a specific recipe planned for each of these. I know I can make something up on the fly as long as I’ve got some basics to work with. 

A key here is to store the meats properly, in freezer-safe bags, wraps and containers, so they’ll maintain their quality and last as long as possible without freezer burn.

When you’re ready to use some of your carefully frozen meats, be sure to thaw them properly, too – and not by leaving them out on the counter all day! You definitely don’t want to end up with a case of food poisoning right now (although it’s not a fun thing to endure anytime!), when nobody wants to have to go to a doctor’s office or hospital if it can possibly be avoided.

Note, too, that most lunch meats usually don’t freeze all that well. So, if your family loves deli sandwiches, those should fall under Step 1 above – and be eaten in the first few days after shopping.

Breads

Buy breads and rolls and re-package them for freezing. Tightly wrap them in layers of freezer wrap and store in air-tight freezer bags. And, of course – reach for whole grain choices to boost your nutrition while you’re trying so hard right now to stay healthy.

Cheese

Most “standard” cheese freezes pretty well, too. 

Frozen Produce

Frozen fruits and veggies! These are a lifesaver when my supply of fresh produce runs low.

Some of our go-to favorites?

• We frequently use those microwaveable packs of green beans and also carrots anytime we need a quick side dish – those two veggies hold up great in the freezer! Frozen edamame is terrific, too (and perfect to keep on hand for whirring up a batch of Edamame Hummus).

• Frozen fruits are fabulous in smoothies, or in fruit-filled pancakes and muffins.

• And frozen peas, corn, and mixed vegetable blends are super useful in a lot of recipes we make – like our Crock-Pot Creamy Chicken Corn Chowder and our Easy Chicken Pot Pie Hand Pies (pictured below).

A bonus here: frozen fruits and vegetables are frequently even more nutritious than fresh. Surprised? It’s because they’re typically flash-frozen at the very peak of ripeness and freshness, locking in a lot of nutrients that fresh vegetables often lose in the days and weeks that they’re shipped and stored before you finally eat them.

Freezer Meals and Meal “Kits”

If you’re buying completely shelf-stable or freezer-stable meal kits, try to find the most nutritious options you can. I know you want to get out of that grocery store as quickly as possible, and this really isn’t the ideal time to spend extra moments reading all the ingredient labels.

But instead of just grabbing freezer pizzas or 27 boxes of Stouffer’s mac-and-cheese, try to look for meal kit options that include leaner meats and at least some veggies.

Or get a bit creative and envision how you could add some of those frozen fruits and veggies we just talked about into the meal kits, to boost nutrition. You could stir frozen broccoli into your Stouffer’s mac and cheese … or peas into that box of Kraft mac.

This is also the stage where we all might be making a few compromises, and eating foods that wouldn’t normally be our very first choice. Or, where we’re cobbling together meals out of a variety of items that we wouldn’t always think to put together. Which leads us to …

Bonus Fun!

• Brinner! – This could be an especially great time for wonky but fun meal ideas – like “Brinner” (aka Breakfast for Dinner). Everybody loves Brinner, and turning the day upside-down a little helps break up the monotony.

• Family Chopped! – Or, model a contest after the popular TV show “Chopped!” Challenge the family to root through the pantry, freezer and cupboards and propose the most creative and delicious meal they can dream up. Whichever idea gets the most votes from the rest of the fam becomes that night’s dinner!

Bottom line: be flexible, and you could easily buy yourself several additional days before you have to head out to the store!

The 4-Tier Plan: Step 4 (Stocking the Freezer As You Go)

In this step, I try to plan how I can double or triple recipes I’m making in steps 1-3 … to easily stock my freezer with healthy, homemade meals as I go (so I don’t have to rely on ramen noodles and canned soup)!

As a food blogger, I often make multiple (multiple!!) batches of a recipe, because we test our recipes so thoroughly and exhaustively before we publish them for you. And, since you know I hate food waste, that means I often end up freezing portions of leftovers that we can’t eat quickly enough. 

So – lucky me! – I already had individual serving-sized bags of my beloved Instant Pot Sweet Potato Soup (pictured below) in the freezer.

And, of course, whenever I make some Quick and Healthy Snack Bites, I quadruple the batch, so we’ve almost always got grab-and-go baggies of those stockpiled in the freezer. Pretty sure there’s some Crazy Pineapple Chili and some Classic Turkey Chili, too. A good start already!

You can do a deep-dive into all of our make-ahead, freezer-friendly recipes by scrolling through the freezable recipes in our site’s recipe index. Here are just a few examples that rely mostly on common or pantry-staple ingredients:

• Crock-Pot Creamy Chicken Corn Chowder and also Crock-Pot Southwestern Chowder

• Easy Chicken Pot Pie Hand Pies

• No-Bake Blueberry-Almond Oatmeal Bars with White Chocolate (great as a snack or a dessert!)

Making a Perfect Grocery List

It can be difficult to make a perfect plan when you can’t be certain if all the items you need will be in stock. But, you definitely want to be sure you get everything you need (so you don’t have to head back out to the store again). And you want to be able to get out of the store as quickly and efficiently as possible.

A great list can make all the difference!

A couple of tips to help you map out your perfect list:

Tip #1 – I find it’s super-helpful to draw little lines on my grocery list to section off each recipe.

That way, if a major ingredient for a certain recipe is unavailable, I’ll know which other items are specifically for that same recipe, and I can skip those, since I won’t be able to make the recipe anyway. (Before you ditch an entire meal you’d planned, though – think about whether you could sub in some other ingredient for the one that’s out of stock. This is a great time to allow yourself to be a little creative with recipes. Sub in what you can find, and even if the recipe doesn’t turn out precisely as it’s supposed to – you’ll still be winning!)

Tip #2 – Always number your grocery list based on zones or aisles.

This can vary based on how your store is laid out. But, as an example, I mark all my fresh produce items as zone #1, all canned goods and shelf-stable items are zone #2, the freezer section is all coded as zone #3 … and so on.

This makes shopping so much faster, since you can be sure you’ve gotten ALL the items you need from, say, the produce section, before you move on. And you don’t have to waste time doubling back.

Tip #3 – In the store, cross off each item as you go.

I like to use a highlighter to cross things off, which makes it really easy to quickly see what’s left on my list. And, I can still read through the colored highlighter marking, in case I need to make changes to recipe plans when I come to an ingredient that’s out of stock. (If I scratch through list items with a pen, I can’t always read them later on if I need to).

Shopping Tips in the Store

Check Outdates

Don’t just grab the first item at the front of the shelf. Especially with items like milk and eggs, take the extra moment to find the longest outdate range you can, so you know your “stockpile” items will stay fresh longer.

Buy Staged Produce and Milks

If you have the option, select produce like bananas, mangoes and avocados (produce that often is sold slightly underripe) to use in “stages.” For example, choose a banana or two that are ripe and ready immediately, then select a few more that are slightly greener and won’t be ready for a couple days, and then pick a few more really green ones that will take even longer to ripen fully. 

Also, it can be a bit more expensive, but you can stretch how long you’ll have fresh milk by purchasing Fair Life ultra-filtered milk, or some other milk alternatives (like almond or coconut) that don’t outdate as quickly as “regular” cow’s milk. To be the most budget-conscious here, buy as much “regular” milk as you know your family will use by the outdate, and then supplement with just a container or two of the more expensive choices to use after the “regular” milk is gone.

Remember that Frozen Fish and Produce Are Often Fresher Than “Fresh”

We’ve already mentioned that frozen fruits and vegetables are – nutritionally speaking – generally considered to be great alternatives to fresh, since they’re usually frozen at their very best.

You might be surprised to know that fish is often somewhat similar in this regard.

Unless you live near the body of water where your fish was caught (like on our nation’s coasts), the “fresh” fish in your grocer’s case was very likely flash-frozen at sea – just like the still-frozen fish that your grocer is also selling. Your grocer may simply have already taken the step of thawing the fish that’s on display in their “fresh” case.

You can read more about this HERE and HERE, but the main takeaway is: don’t automatically shy away from frozen fish, assuming that the “fresh” stuff in the display case is always better. It might be the exact same catch … and if you buy it still-frozen, you can stock your freezer with healthy fish that you choose when to thaw and use!

Safety at the Store

To keep yourself – and all the employees and other shoppers – safe, follow a few common-sense guidelines:

• Take a little bottle of hand sanitizer and a couple of sanitizing wipes with you. Wipe down your cart thoroughly before you begin shopping, and sanitize your hands a couple of times during your shopping trip, especially after touching high-traffic touch pads or the door handles on the freezer cases.

• Be sure to maintain an appropriate social distance. If an aisle is too crowded, skip over it and come back to that aisle in a few minutes. Don’t crowd into the checkout lines, either – give other shoppers enough space.

• Sanitize your hands (and your phone) as soon as you settle into the car, and give them a thorough washing as soon as you walk in the door at home. There are some suggestions that it can also be a good idea to give food packages a quick wipe down, too, as you’re putting groceries away. And it’s always – even in “normal” times – important to rinse produce before you eat it.

• If you even suspect you may be ill (or if you’re in a particularly at-risk category or just want to be extra careful) consider utilizing the home delivery many supermarkets offer, so there’s no need for person-to-person contact at all. There’s generally an up-charge for this service, and you may not have the flexibility to substitute for ingredients and change-up your game plan on the fly. But, it’s definitely an option that could come in handy.

For even more thoughts on safe shopping practices, I thought this article from Epicurious was interesting.

What Are Your Best Tips?

I’m sure our strategies will change and evolve in the weeks and months to come, but this is what’s working for me right now. I hope my ideas help you a little bit, too! (Please feel free to share this article with friends and family that might find it helpful in planning ahead and staying safe.)

Everyone’s shopping habits are different, though. And some people have more storage space than others to stock up. I’d love to hear about your own personal situation and challenges, and what nifty tricks you’re using!

Leave us a comment below to help other people who might be in a similar situation to yours!

The post Once-a-Month Grocery Shopping: The 4-Tier, Stock-Up Plan for Healthy Eating appeared first on Two Healthy Kitchens.

~ These Pantry Staples Recipes are ones that our family adores, even when we don’t have to stockpile ingredients and meticulously plan ahead for shopping trips. But, with all the uncertainty right now, they’re especially perfect! From snacks to sides to entrees … even desserts! We’ve got plenty of nutritious, truly delicious recipes you can plan waaaaaay ahead for, keeping the ingredients on hand and ready for action anytime! ~

Like just about everybody else, right now, I’m planning my own family’s meals even further in advance than usual. I’m thinking about ingredients that might be difficult to find sometimes. And, I’m definitely trying hard to be socially responsible in limiting the number of times we’ll have to go out to the grocery store.

I realized that – unless we want to be eating ramen noodles every night for the next month (spoiler alert: we don’t!) – I needed a solid plan for how to shop and cook in the midst of the unpredictability we’re all coping with at the moment.

I mapped out a detailed Once-a-Month Grocery Shopping Plan. 

And, I went back through our favorite recipes and looked at every recipe we’ve ever posted here on our site.

Yep – Every.Single.One.

It took awhile, but it was so worth it! Now I’ve got a terrific list of pantry recipes I know my family loves, that I can shop for days, weeks … in most cases, even months ahead of time.

I thought this list might be helpful for all of you, too. (And if you do find it helpful, please pass it along to anyone else you know who’s struggling to figure out how to put together grocery lists and plan meals.)

What Types of Pantry Recipes Are Included?

I debated for quite awhile about where to draw the line on which “pantry ingredients” to include. Ultimately, I decided to go with:

1)  Recipes that include shelf-stable ingredients you can keep on hand for months.

2)  Plus, recipes that also include freezer items like frozen fruits and vegetables, as well as ingredients that are usually purchased fresh but are commonly/easily frozen (specifically, ingredients like ground beef, chicken, overripe bananas, bread, and cheese).

One safety note here: be sure to thaw raw meats (in particular) properly and completely before using them, and remember that it’s not considered safe to use frozen meat in your crock-pot.

3)  And additionally, recipes that call for slightly more perishable ingredients that are still very durable and are generally considered to be “common pantry staples.” So, I included recipes that use potatoes, onions and garlic … as well as refrigerated eggs, milk, and butter.  

But to help me keep everything straight (and to help you out, too, of course!) … I’ve tried to note which types of ingredients each recipe includes.

So, if you’re looking for ONLY shelf-stable recipes, you can pick those out at a glance. Or, if you were able to snag a terrific deal on some ground beef and you’ve got a little stockpile of it in your freezer … well, then you’ll find just the right recipes for that, too. You get the idea!

Freezable Recipes

One additional thing I thought you might find useful: I’ve also noted if a recipe is freezable after you make it. That way, maybe you could make a double batch to stockpile homemade foods in your freezer that you can pull out later. 

Just gives you more options and a broader array of yummy meal options that are conveniently ready to go.

(Psssst … if you’re into stocking the freezer, take a peek at the complete list of all our make-ahead, freezable recipes – although please note that many of those include ingredients beyond merely “pantry staples.”)

The Bottom Line

Right now, we’re all struggling to figure out the best way to stay healthy (which includes eating nutritious foods). And we’ve all got to find strategies for staying home more and grocery shopping less often. I hope these recipe ideas will come in handy, and maybe give you a little inspiration.

Maybe they’ll even be a bright spot in the difficult days ahead, as you have fun trying out something new, and your family enjoys digging into a delicious, homemade recipe instead of digging out another ho-hum packet of ramen noodles.

My heart goes out to so many people today, for countless reasons. I hope that, in some small way, this list will help someone, somewhere, to get through these difficult times a little bit easier. 

Stay well, friends.

Healthy, Easy Pantry Staples Recipes

LUNCH and DINNER RECIPES – Main Dishes and Sides

Easy, Cheesy 5-Ingredient Pizza Pasta Bake

Super quick prep on this one – mix it all up right in the pan (and you don’t even have to precook the pasta)! So cheesy and full of great pizza flavors – your whole family will love it!

Recipe Includes: • Shelf-Stable Ingredients • Cheese •

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3-Ingredient Crock-Pot Chicken Tacos

In just 5 minutes, these delicious chicken tacos are in the crock-pot and cooking away! Ridiculously easy, and they can be served very simply just wrapped in tortillas ... or you can embellish with whatever favorite taco toppings you have on hand.

Recipe Includes: • Shelf-Stable Ingredients • Freezable Chicken •

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5-Minute Easy Rice and Beans

Whip up this easy side dish in just minutes (you can even prep it ahead). With our tips and suggestions, you can adapt the flavors to match whatever main course you’re making!

Recipe Includes: • Shelf-Stable Ingredients • Onion •

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Crock-Pot Chicken Stew

This comforting stew features tender chicken breasts and veggies in a rich and savory, tomato-based sauce. A longtime family favorite at our house!

Recipe Includes: • Shelf-Stable Ingredients • Frozen Ingredients and Freezable Chicken •

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Crock-Pot Crazy Pineapple Chili

This recipe makes a nice, big batch of contest-winning chili! But this is no ordinary chili – it's got a craaaa-zy (and amazing) flavor twist that people go ... ahem ... crazy over! NOTE: Freezable After Cooking (Stock Up!)

Recipe Includes: • Shelf-Stable Ingredients • Freezable Sausage • Onions and Garlic •

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Sheet Pan Chicken and Potatoes with Honey-Balsamic

A delicious, gourmet-tasting meal (with the easy cleanup of a sheet pan dinner)! Baked chicken and red potatoes are elevated with a cheesy, sun-dried tomato topping and a drizzle of honeyed balsamic. You won't feel like this meal was born out of a pantry stockpile, that's for sure!

Recipe Includes: • Shelf-Stable Ingredients • Freezable Chicken • Cheeses • Garlic and Potatoes

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Crock-Pot Chicken Tortilla Soup

This soup is deliciously filling, nutritious, and super-easy. And it's brimming with yummy Mexican flavors! Simply toss everything in the slow cooker, and you’ll have a scrumptious dinner that's ready when you are!

Recipe Includes: • Shelf-Stable Ingredients • Freezable Chicken • Cheese • (the optional toppings are not necessarily pantry staples)

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Easy Rosemary Roasted Potatoes

Properly stored, potatoes can be kept in the pantry for weeks – perfect for making this simple but surprisingly delicious side dish recipe anytime!

Recipe Includes: • Shelf-Stable Ingredients • Potatoes •

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Crock-Pot Creamy Chicken Corn Chowder

Dump the ingredients in your slow cooker and walk away – so very easy with basic ingredients and pantry staples! Mmmmmmm ... a creamy, satisfying soup with the sweetness of corn and just a hint of smoky bacon. So comforting and absolutely delicious! NOTE: Freezable After Cooking (Stock Up!)

Recipe Includes: • Shelf-Stable Ingredients • Frozen Ingredients and Freezable Chicken • Milk •

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5-Minute Pepperoni Pizza Quesadillas

These take just minutes to throw together but are loaded with fiber-filled whole grains and lots of protein. All the delicious flavors of a pepperoni pizza – without calling for pizza delivery!

Recipe Includes: • Shelf-Stable Ingredients • Cheese •

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Easy Mexican Ravioli Lasagna (Just 5 Ingredients and No Thawing or Boiling!)

Just mix together the super-quick sauce, then layer everything in your pan. You don’t even have to thaw or pre-cook the ravioli ... and you can prep it all hours ahead!

Recipe Includes: • Shelf-Stable Ingredients • Frozen Ingredients • Cheese • (the optional toppings are not necessarily pantry staples)

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Easy Chicken Pot Pie Hand Pies

All the homestyle goodness of comforting, traditional chicken pot pies ... but more nutritious and totally portable! NOTE: Freezable After Cooking (Stock Up!)

Recipe Includes: • Shelf-Stable Ingredients • Freezable Cooked Chicken • Milk • Onion •

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One-Pot Mexican Rice Skillet Dinner

This recipe is so simple, with mostly hands-off cooking time! And you can enjoy it with just the basic ingredients ... or dress it up with taco toppings like lettuce and tomatoes if you happen to have some.

Recipe Includes: • Shelf-Stable Ingredients • Frozen Ingredients and Freezable Ground Beef • Cheese • Onions and Garlic •

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Sweet and Sour Chicken Flatbread Pizza

Craving takeout sweet and sour chicken ... or pizza ... but don't want to leave the house? This is kinda like your favorite Chinese sweet and sour chicken, combined with a barbecue chicken pizza … all on top of a trendy flatbread crust! And you can make it at home in less than 30 minutes!

Recipe Includes: • Shelf-Stable Ingredients • Freezable Cooked Chicken • Cheese • Onion •

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Pepperoni Pizza Burgers

Everyone’s favorite flavors of pizza ... and hamburgers ... combined into one juicy, flavorful, satisfying meal! Quick and easy – with make-ahead tips, too! NOTE: Freezable Before Cooking (Stock Up!)

Recipe Includes: • Shelf-Stable Ingredients • Cheese • Freezable Ground Beef and Buns •

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Crock-Pot Southwestern Chicken & Corn Chowder

A comfort food classic gets a fun little kick – satisfyingly delicious without being too spicy. Loaded with sunshiny sweet corn flavor, plus southwestern flair from pantry staples like salsa, black beans and green chiles. So easy – simply mix everything together right in your slow cooker! NOTE: Freezable After Cooking (Stock Up!)

Recipe Includes: • Shelf-Stable Ingredients • Frozen Ingredients and Freezable Chicken • Milk •

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No-Bake Fruit "Pizzas"

This is a fun idea for keeping the kiddos busy with a little project ... and also getting a healthy meal into them! Let them decorate their own "pizza" any way they please!

Recipe Includes: • Shelf-Stable Ingredients (depending on which toppings, such as nuts and dried fruit, you select) •

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BREAKFAST, SNACK and "ANYTIME" RECIPES

Crunchy Granola Snack Bites (+ all our other beloved Energy Ball recipes)

Just like all our no-bake energy balls, this Crunchy Granola Snack Bites recipe relies on a few shelf-stable pantry staples. And, they're VERY easy to make! Our energy balls are filled with protein and whole grains to keep you full and power you through your day! NOTE: All Snack Bites Recipes Are Freezable After You Make Them (Stock Up!)

Recipe Includes: • Shelf-Stable Ingredients •

Also be sure to check out all our other energy ball recipes:

• Quick and Healthy Snack Bites (the "Originals!)

• Tropical Snack Bites with Almonds and Chia

• Oatmeal-Chocolate Chip Cookie Dough Snack Bites

• Peanut Butter Cup No-Bake Snack Bites

• No-Bake Almond Joy Snack Bites

• No-Bake Maple-Walnut Oatmeal Snack Bites

Get the Recipe!

10-Minute Almond Joy Oatmeal

Love Almond Joy candy bars? Then you've gotta try this quick and easy breakfast recipe! It's got sweet coconut and crunchy almonds, with just a hint of creamy chocolate … mmmmmmm!

Recipe Includes: • Shelf-Stable Ingredients • Milk •

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Easy Candied Pecans

If you've got 5 minutes (and 4 basic pantry ingredients), you can make one of our all-time most popular recipes! A fun little snack that will definitely disappear in a flash! (For a different flavor twist, try our Pumpkin Pie Spiced Candied Pecans, too! They're also made with completely shelf-stable ingredients.)

Recipe Includes: • Shelf-Stable Ingredients •

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Mom's Best Whole Wheat Waffles

A few healthier swaps yield a waffle recipe that's just as yummy as "typical" versions, but is better for you, too!

Recipe Includes: • Shelf-Stable Ingredients • Eggs and Milk •

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Easy, Healthy Applesauce Granola

It's easy to make granola at home, using basic pantry staples! Even better? Granola doesn’t need lots of butter or oil to be delicious – this healthy and really flavorful granola proves it!

Recipe Includes: • Shelf-Stable Ingredients •

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Perfect Microwave Popcorn

Plain 'ol popcorn kernels keep well in the pantry, for a loooong time! After LOTS of testing, we’ve discovered the tips and secrets to help you make super-fast microwave popcorn without any oil, butter, or extra appliances … using just a simple paper bag! (If you wanna get fancier, take a peek at our list of Popcorn Toppings and Seasonings!)

Recipe Includes: • Shelf-Stable Ingredients •

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DESSERT RECIPES and SWEET TREATS

Kentucky Derby Chocolate-Pecan Cookie Bars

This bar cookie adaptation of the hugely popular Derby Pie is an easy dessert you can whip up from basic pantry ingredients you probably always have on hand! It's filled with whole grains, but so fabulously decadent that my son requested it for his birthday!

Recipe Includes: • Shelf-Stable Ingredients • Egg •

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Easy Tropical Angel Food Cake with Pineapple and Toasted Coconut

Grab a few ingredients from your pantry, and you can throw together this amazing cake in just moments! Way beyond plain angel food cake, this one's jam-packed with juicy pineapple, crunchy almonds and toasted coconut. It's quick and simple, yet really delicious! 

Recipe Includes: • Shelf-Stable Ingredients •

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4-Ingredient (No Butter!) Chocolate Fudge with Coconut

With only 5 minutes of prep, you'll get wonderfully creamy, melt-in-your-mouth fudge! Bonus: it's so much healthier, too, since you don’t have to dump in loads of extra sugar or sweetened condensed milk (like with most fudge recipes). But don't worry – no one will ever guess that this deeply, darkly chocolaty fudge is actually better for them. It's got all the yumminess with none of the guilt! 

Recipe Includes: • Shelf-Stable Ingredients •

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No-Bake Blueberry-Almond Oatmeal Bars with White Chocolate

These bars are seriously addictive, filled with crunchy almonds, sweet-tart dried blueberries and creamy white chocolate. Nutrient-rich (healthy enough for snacking, too), and so quick to make! NOTE: Freezable After Making (Stock Up!)

Recipe Includes: • Shelf-Stable Ingredients •

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Peppermint-White Chocolate Chickpea Blondies

Surprise! These amazingly delicious bars get a big nutritional boost from shelf-stable chickpeas (but nobody will ever guess)! Dense, moist, crumbly and chewy like a “normal” blondie recipe, but these are secretly lower in fat, and higher in protein and fiber! Or, if you prefer cookies instead of bars, try our Chickpea Cookies, too. NOTE: Freezable After Baking (Stock Up!)

Recipe Includes: • Shelf-Stable Ingredients • Eggs and Butter •

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3-Ingredient Chocolate Lava Dip

A decadent treat to lift your spirits – ready in less than 10 minutes using entirely shelf-stable, pantry ingredients! Serve it with luscious fresh fruit if you have it, or with shelf-stable graham crackers!

Recipe Includes: • Shelf-Stable Ingredients •

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No-Bake Gingerbread Date Balls

These easy little treats combine sweet, nutritious dried dates with cozy gingerbread flavors. No guilt in these bite-sized indulgences! NOTE: Freezable After Making (Stock Up!)

Recipe Includes: • Shelf-Stable Ingredients •

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No-Bake Chocolate-Coconut Peanut Butter Bars

Super-easy dessert bars that need just a few shelf-stable ingredients! So nutritious, but they still taste completely indulgent!

Recipe Includes: • Shelf-Stable Ingredients •

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