Full Belly Sisters

Friday, January 20, 2017

Parmesan Kale Chip Dusted Popcorn

Parmesan Kale Chip Dusted Popcorn is a pretty and delicious snack that the whole family will enjoy. Just sprinkle ground baby kale chips and Parmesan cheese over hot popcorn and you've got an easy, healthy treat.

You all know by now that I love when my Degustabox subscription box shows up. I never know what deliciousness I'm getting but I always discover some great ingredients! This time my foodie box included Jolly Time Healthy Pop Popcorn and I thought of one of my favorite snacks: Parmesan Kale Chip Dusted Popcorn. 


It's a super simple snack. Make up some crunchy kale chips, crush 'em, and sprinkle them over popcorn with some yummy Parmesan cheese. Looks pretty and adds a healthy boost to your popcorn!
 
https://www.instagram.com/p/BPdqaUbAARi/
Follow us on Instagram!
 
Baby Kale Chips
adapted from Smitten Kitchen
  • 5 oz baby kale leaves, stems removed, cleaned and dried well
  • 1 1/2 teaspoon olive oil
  • sea salt, to taste*
*keep in mind that both there's salt in both the popcorn and Parmesan, so season accordingly

Preheat oven to 300 degrees. Toss baby kale in a large bowl with oil and salt. Arrange leaves on a parchment-covered baking sheet or two. Bake for 20 minutes. The kale should be crisp and delicate.


Parmesan Kale Chip Dusted Popcorn
  • about half a batch of baby kale chips
  • 1 to 2 teaspoons grated Parmesan cheese
  • 5 cups popcorn (one bag of Jolly Time Healthy Pop)

Using a mortar and pestle, grind the kale chips into a powder.

Sprinkle the Parmesan cheese and the ground kale chips over the top of the hot popcorn. Enjoy!




For more of my recipes inspired by Degustabox, check out:

Saucy Hot and Sweet Crockpot Meatballs




Chipotle Fried Egg Avocado Toast


 


This post contains affiliate links, so I make a small commission if you purchase through my links—which helps to keep this blog running.Thanks for your support!

 

Thursday, January 12, 2017

Asian Lettuce Wrap Chicken Chopped Salad

This Asian Lettuce Wrap Chicken Chopped Salad has all the delicious flavors of those lettuce wrap appetizers but in a yummy, easy salad. It's a grain-free, healthy, and easy quick weeknight meal!



Happy new year! A group of my friends and I decided to kick off 2017 with a recipe challenge: one of us picks a recipe she likes and the rest of it have two weeks to try it (or at least a version of it, since different people have different dietary requirements). This way, no one gets stuck in a dinner rut, making the same meals over and over again.

My friend selected this Asian Lettuce Wrap Chicken Chopped Salad from Skinnytaste. It looked fabulous, healthy, and easy—my favorite kind of meal! My only issue is that I have a weird aversion to ground chicken. I don't know, it just grosses me out. I don't have the same issue with ground turkey but turkey with Asian ingredients just didn't sound that appealing to me.

So, I decided to use chicken thighs and broil them
—one of the best, yummiest, and easiest ways to cook up chicken quickly! They're marinated for maximum flavor, then broiled for just a few minutes on each side. They get wonderfully caramelized and are still super tender and tasty. Slice or dice the chicken thighs and toss on top of a big salad and you're good to go!  

This Asian Lettuce Wrap Chicken Chopped Salad recipe has a lot of ingredients, but the marinade and the dressing have most of the the same ingredients. And if you want to just buy a bottle of Hoisin barbecue sauce for the chicken instead of making a marinade, go for it!

Asian Lettuce Wrap Chicken Thighs Chopped Salad
serves 4

Broiled Hoisin Chicken Thighs
adapted from SlenderKitchen
  • 1.5 pounds boneless, skinless chicken thighs (about 5 or 6 thighs)
  • 3 Tablespoons Hoisin sauce
  • 2 Tablespoons lime juice
  • 1 Tablespoon rice vinegar
  • 1 Tablespoon honey
  • 1 garlic clove, minced
  • 2 teaspoons sesame oil
Preheat the oven on broil. Place an oven rack at the top of the oven, 4-6 inches from the broiler.

Whisk together the hoisin, lime juice, vinegar, honey, garlic, and oil. Marinate the chicken thighs in this mixture for at least an hour, or even overnight!

Take the chicken out of the marinade and let the excess drip off. Place the chicken on a foil-lined, rimmed baking sheet. Put the sheet on the top oven rack under the broiler and broil for about 5 minutes on each side, or until the chicken is cooked through. Remove from the oven and let the chicken cool a bit.

Asian Chopped Salad
adapted from Skinnytaste

  • 3 Tablespoons rice vinegar
  • juice of 1/2 lime
  • 1 1/2 Tablespoons canola or olive oil
  • 1/2 teaspoon sesame oil
  • 1/2 teaspoon grated fresh ginger
  • 1 clove garlic, minced
  • salt, to taste

  • 1 head Boston or Bibb lettuce, chopped
  • 1 romaine head, chopped
  • 2 carrots, grated
  • 4 Tablespoons roasted, lightly salted cashews, roughly chopped
  • 2 scallions, chopped
  • 4 to 6 Broiled Hoisin Chicken Thighs, sliced (recipe above)


For the dressing: In a small bowl, whisk together the vinegar, oils, honey, ginger, garlic, and salt to taste. Stir the carrots into the dressing. Set the dressing aside.  
To assemble the salad: In a large salad bowl, combine both of the lettuces and the carrots. Toss the salad with the dressing and divide to 4 large plates. Divide the chicken—you can serve it warm or room temperature—and top each salad with the slices. Serve the Asian Lettuce Wrap Chicken Chopped Salad immediately.


Look at the delicious char on that chicken! Of course, you can serve it with rice and maybe some steamed edamame beans, but this salad is a wonderful, grain-free, low-carb option. Hope you enjoy it as much as we did!






Monday, January 9, 2017

$150 New Years Cash Giveaway!

Win $150 New Years CASH Giveaway

"If you asked me for my New Year Resolution, it would be to find out who I am." Cyril Cusack

To help celebrate this new year, the Full Belly Sisters have joined with a group of great bloggers to bring you a $150 New Years CASH Giveaway! Who wouldn’t like a little extra moola to help with expenses after the holidays! Our $150 New Years Cash Giveaway is a Blogger Sponsored Event which means the bloggers—who you will find on the Rafflecopter for entry options—have donated money to help pay for this prize! One lucky reader will win $150 PayPal Cash! This giveaway is open WorldWide and ends January 23, 2017 at 11:59 PM EST Enter on the Rafflecopter below:


a Rafflecopter giveaway  

Disclaimer: This blog and any participating blogs did not receive compensation for the published material in this post. No purchase required to enter this giveaway and there is a limit of one entrant per household. Void where prohibited. Odds of winning are determined by the number of valid entries received. Winner will be chosen by Random.org and will be emailed via the email address used to enter the contest. New winner(s) will be chosen if original winner(s) has not responded within 48 hours of email notification. This blog and other participating bloggers are not responsible for shipment of prize(s). My Dairy Free Gluten Free Life is responsible for all shipping costs related to prize(s). This giveaway is not administered, sponsored, endorsed by, or associated with Facebook, Twitter, Google, Pinterest or other social media outlet. Disclaimer is posted in accordance with the Federal Trade Commission 10 CFR, Part 255 Guides Concerning the Use of Endorsements and Testimonials in Advertising.

Tuesday, December 20, 2016

Cinnamon Cream Cheese Cake Mix Cookies

Cinnamon Cream Cheese Cake Mix Cookies taste like bites of delicious coffee cake! Plus, they're made with cake mix and just a few simple ingredients, so they're perfect for an easy, last-minute dessert.

 
You all know by now that I love when my Degustabox subscription box shows up. I never know what deliciousness I'm getting but I always discover some great ingredients! This time my foodie box included the Purely Simple cake mix from Pillsbury; it's got no colors, preservatives, or artificial flavors. I knew I had to try it. 

https://www.instagram.com/p/BN-lhArgZU3/?taken-by=fullbellysisters
Are you following us on Instagram yet?

I decided to bake something that I've seen on Pinterest, but never actually tried: making cookies with cake mix. And, boy, did these Cinnamon Cream Cheese Cake Mix Cookies turn out great! They're just lightly-sweet and taste like little bites of coffee cake. And they're super easy because of the yummy Purely Simple Pillsbury Cake Mix. Thanks, Degustabox, this ingredient was a great find.


 
Ingredients
yields about 36 cookies
  • 8 ounces cream cheese, softened
  • 1/2 cup butter, softened
  • 1 teaspoon vanilla
  • 2 teaspoons cinnamon
  • 1 egg
  • 1 box white cake mix
Cinnamon sugar coating
  • 1/4 cup sugar
  • 2-3 Tablespoons cinnamon

Preheat oven to 375 degrees.

In a medium bowl, beat together the cream cheese and butter until well blended. Stir in vanilla, cinnamon, and egg. Add the cake mix and stir again until well combined. The dough will be thick and sticky.


Shape the dough into balls about 1" in diameter. Gently roll balls in the sugar and cinnamon mixture to coat. Place 1" apart (they don't spread too much) on a parchment paper-covered baking sheet. 



Bake 12-14 minutes or until set. Remove the cookies to cool on cooling racks.



These seem to me like very "grown-up" cookies—the kind you'd have with tea or coffee. Then again, I brought them to my cub scouts den and the boys absolutely devoured them!

 
For more of my recipes inspired by Degustabox, check out:

Saucy Hot and Sweet Crockpot Meatballs




Chipotle Fried Egg Avocado Toast


 




This post contains affiliate links, so I make a small commission if you purchase through my links—which helps to keep this blog running.Thanks for your support!

Monday, December 19, 2016

Italian Panini

Italian Panini is an easy, gourmet grilled cheese sandwich full of delicious ingredients! It's packed with prosciutto, mozzarella, marinated artichokes, and arugula. Serve this Italian Panini with marinara for dipping and it's the perfect quick dinner.  

 

This fantastic recipe came from my friend, Michelle, the blogger behind A Dish of Daily Life.  Michelle specializes in fabulous—but easy-to-make!—healthy recipes, helpful how-to’s, travel adventures, and glimpses of her family’s daily life. She is a busy wife and mom, as well as an avid runner and sports fan.
 

Michelle recently had to undergo a major surgery, and she will be recuperating for a while. For a blogger who blogs as a source of income for her family, time off from work means loss of traffic (and income).  So, a bunch of her blogger friends decided that we wanted to help her keep up her traffic while getting the rest she needs. We would love for our readers to head over to Michelle's blog and check out all her delicious recipeslike this Italian Panini!

I adapted Michelle's recipe ever so slightly, just to suit my personal tastes. In my version, I used a little less prosciutto and I added some drained, marinated artichoke hearts. Whether you follow my recipe or the original, I'm sure you will dig this fabulous sandwich.



Ingredients
makes one sandwich
 

Olive oil mixture
  • 2T extra virgin olive oil 
  • dash of red pepper flakes
  • dash of dried basil
  • dash of dried oregano
Sandwich
  • 2 slices Tuscan or peasant-style bread
  • 5 thin slices of fresh mozzarella
  • 2-3 slices of prosciutto
  • generous handful of arugula
  • about 4 quartered, marinated artichoke hearts (drained)
  • marinara sauce for dipping   

Combine herbs with olive oil. Brush outside of bread slices with olive oil mixture.

Place three slices of mozzarella on one of the bread slices. Top with prosciutto, arugula, and marinated artichokes. Top with two more slices of mozzarella, then top with second slice of bread.

Cook on panini maker until bread turns golden and cheese melts. If you're like me and don't have a panini maker, just use a stove-top grill pan and press it down with a heavy pan while it's cooking.

Warm the sauce while the sandwich cooks.
 

Serve the sandwich immediately after cooking, with warm marinara on the side for dipping.

This was a big, rich, satisfying sandwich! I actually ate one half, then saved the second half to warm up and eat the next day. It's super delicious and very filling!





I'm not the only blogger making a recipe from Michelle’s collection—here are all the participants:

December Recipes



January Recipes


 
This post contains affiliate links, so I make a small commission if you purchase through my links—which helps to keep this blog running.Thanks for your support!

Creative Commons License
Full Belly Sisters Blog by Full Belly Sisters is licensed under a Creative Commons Attribution-ShareAlike 3.0 Unported License