🎀 pretty in pink 🎀

In a world of chaos I need something to control ♥ Full discosure: I forgot about the masterlist. I'll start working on it this time!

[sweetcherryslim]

Recipe Index

Coming soon!

[sweetcherryslim]

Mason Jar Instant Noodle Soup - 229 kcal/8g protein

Servings: 1 serving. 229 kcal / 8g protein

Ingredients

1 1/2 tsp. vegetable bouillon base (we used Better Than Bouillon)

1/4 tsp. grated fresh ginger

1 tbsp. warm water

1 bundle (about 11/2 ounces) instant rice vermicelli

1/4 c. kimchi, roughly chopped

1/4 c. shelled edamame, thawed if frozen

1 c. baby spinach

2 cremini mushrooms, very thinly sliced

1 scallion, thinly sliced

2 1/2 c. boiling water

Instructions

In 32-ounce wide-mouth mason jar or other heatproof jar, combine bouillon base and ginger. Stir in warm water. Add noodles and carefully cut in half with kitchen shears. Add to jar in following order: kimchi, edamame, spinach, mushrooms, and scallion; screw on lid. Refrigerate overnight if desired.

If refrigerated, let jar sit 20 minutes at room temperature. When ready to serve, pour boiling water over ingredients and cover with lid. Let sit until noodles are tender, 3 to 4 minutes, then stir to combine.

Pump Up the Protein: Add 1/2 cup shredded rotisserie chicken and replace the vegetable bouillon base with chicken bouillon base, or pop in 6 to 8 frozen cooked small shrimp (they’ll thaw overnight in the refrigerator).

[memesandmylife]

hey jsyk while hellofresh is dummy expensive and i wouldn’t reccomend it if you already know how to cook (if you’re a beginner like i was when i had it for 3 months, then it’s worth it), you should know that ALL OF THEIR RECIPES are free on their website and they all fuck hard

i will say that all the cooking instructions for veggies are pretty much the same (season with salt + pepper and roast on the top oven rack at 425F), but if it ain’t broke don’t fix it.

that being said, it also introduced me to methods i wasn’t at all expecting. i would have never thought to use cream cheese in my meat sauce, and now all my friends are constantly asking me to make my special rigatoni.

happy cheffin! :)

[bemusedlybespectacled]

I am a person who uses Hello Fresh for realsies because it is a bit cheaper than groceries here and definitely cheaper than takeout, but we also remake the recipes when we want a specific one and don't want to wait for it to come around in the rotation again, and therefore I know The Secret Translations of Proprietary Ingredients:

"Cream sauce base" = make a roux, add milk according to how much cream sauce base you're supposed to have (ex: 4 oz cream sauce base = 4 oz milk)

"1 packet stock concentrate" = either one tablespoon Better than Bullion or, if you want to be really accurate, Savory Choice Broth Concentrate packets are available on Amazon and allegedly that's what they use

"Italian Heat Spice"/"Blackening Spice"/"Fry Seasoning"/etc.: I promise you someone on Reddit has figured out what spices they use and in what proportions for each mix, if it's not just a straight up branded mix (like McCormick Grill Mates Brown Sugar Bourbon spice mix)

"Roasted Garlic Herb Butter" (and other compound butters, like truffle butter) = they're literally Epicurean branded butters, they do not hide this, you can buy them online

"Sweet Soy Glaze"/"Ponzu sauce"/"Hoisin sauce" = literally Kikkoman brand condiments: they don't hide that, either

"Sweet Thai chili sauce" = any sweet Thai chili sauce from the grocery store will do. We use Blue Dragon or Taste of Thai because that's what we can get in our grocery store.

[unpretty]

blue apron also has recipes on their website! i use it regularly to steal ideas when meal planning for the week.

[sweetcherryslim]

Fall Chopped Salad with Spinach, Butternut Squash, Apples & Cheddar. - 185 kcal/5g protein

Servings: 8 - 185 kcal/5g protein per 1.25 cup serving

1 small (1 1/2 pounds) butternut squash, peeled and cut into 1/2-inch dice (about 4 cups)

2 cloves garlic, minced

3 tablespoons extra-virgin olive oil, divided

½ teaspoon salt, divided

½ teaspoon ground pepper, divided

2 tablespoons balsamic vinegar

1 teaspoon maple syrup

2 teaspoons Dijon mustard

8 cups packed baby spinach, roughly chopped

1 medium Honeycrisp apple, diced

½ cup diced sharp Cheddar cheese

½ cup toasted chopped pecans

Stir squash, garlic, 1 tablespoon oil, 1/4 teaspoon salt and 1/4 teaspoon pepper together in a large bowl. Spread on a large rimmed baking sheet and roast, stirring once, until tender, about 20 minutes.

Meanwhile, whisk the remaining 2 tablespoons oil, vinegar, maple syrup, mustard and the remaining 1/4 teaspoon each salt and pepper in the large bowl. Add spinach, the roasted squash, apples, cheese and pecans. Toss to coat.

[sweetcherryslim]

Low-Fat Cheesecake - 160kcal/9g protein (corrected)

Servings: 6-8 - approx 160 kcal / 9g protein per serving

CRUST

3/4 cup graham crackers crumbs

3 tbsp unsalted butter, melted

FILLING

8 oz low-fat cream cheese, at room temperature

1 cup low-fat Greek yogurt

1 egg at room temperature

1/3 cup granulated white sugar

1/2 tbsp vanilla extract

1/4 tsp salt

TOPPING

1 cup fresh mixed berries

Preheat the oven to 350 F. Grease a 7-inch springform with butter and cover the base with parchment paper; keep aside.

In a medium bowl combine the gram cracker crumbs and melted butter; mix it until well combined.

Transfer the crumbs to the prepared pan, press it evenly into the bottom, and keep it aside.

Place the cream cheese, yogurt, and granulated sugar in a bowl. With the help of a hand mixer or stand mixer beat the mixture until smooth and creamy.

Add the egg, salt, and vanilla extract and beat on medium speed until well combined. Don’t overmix. Pour the cheesecake filling on top of the crust.

Bake the cheesecake for 40 minutes. Once done keep the oven door open for 30 minutes and then transfer the cheesecake to a wire rack.

Remove the cheesecake from the springform pan and refrigerate for at least 3 hours.

Add the fresh berries on top of the cheesecake.

Slice the cheesecake into 6- 8 equal slices and serve.

[sweetcherryslim]

4-Ingredient Blueberry Mousse - 82kcal/2g protein

Servings: 2 - 82kcal/2g protein per serving

170 g frozen blueberries

1 tablespoon caster sugar/granulated sugar

1 large egg white (approx. 40g)

50 ml whipped cream optional

Add frozen blueberries to a food processor and blend a rough puree. Add sugar and pulse to combine. 

Add the egg white and blitz again until the mixture is smooth and fluffy. It will take about 2-3 minutes and the mixture will at least double in volume. You may want to stop the processor once in a while and scrape the sides down if the puree is sticking to the sides. 

Spoon the mousse into glasses. You can layer it with some whipped cream if you wish. Serve immediately before the blueberries start to melt release too much water.

[sweetcherryslim]

Strawberry Penna Cottas - 130 kcal/5g protein

Servings: 4 - 130 kcal/5g protein per serving

1-1/2 cups whole milk

1-1/2 teaspoons unflavored gelatin

1-1/2 pints strawberries, halved

2 tablespoons Splenda No Calorie Sweetener, Granulated

1 teaspoon vanilla extract

1 pint strawberries, sliced

Sprinkle gelatin over milk in a small saucepan; let stand 1 minute. Cook over low heat, stirring until gelatin dissolves (do not boil). Set aside to cool.

Process 1-1/2 pints strawberries in a food processor, or until pureed, stopping to scrape down sides. Press strawberries through a fine wire-mesh strainer into a bowl, discarding solids. Stir cooled milk mixture into strawberry puree. Add Splenda Granulated Sweetener and vanilla, stirring until Splenda Granulated Sweetener dissolves.

Coat 4 (6-ounce) ramekins with cooking spray. Divide strawberry mixture evenly among ramekins. Cover each ramekin with plastic wrap; refrigerate 4 hours or overnight until panna cottas are set.

Run a knife around the edge of each panna cotta and unmold onto serving plates. Serve with sliced strawberries.

[sweetcherryslim]

Chocolate Raspberry Cheesecake - 150 kcal/5g protein

Servings: 9 - 150 kcal/5g protein per square

cooking spray

1/2 cup crushed chocolate graham cracker crumbs, 50g 

1 tbsp light butter, softened

8 oz package reduced fat cream cheese, softened

1/4 cup sugar, sugar substitute works here too!

6 oz fat-free vanilla Greek yogurt

2 large egg whites

1 tsp vanilla extract

1 tbsp all purpose flour

1 oz Baker's semi-sweet dipping chocolate

18 raspberries

Heat oven to 350°F. Spray an 8-inch square baking pan with non-stick spray.

Mix together graham cracker crumbs and butter with a fork until mixed through. Press evenly into bottom of prepared pan.

Gently beat cream cheese, sugar and vanilla until smooth using an electric mixer.

Gradually beat in fat free yogurt, egg whites and flour., do not over beat. Pour over graham cracker crust.

Bake 25 to 30 minutes or until center is almost set.

Cool to room temperature then chill a few hours in the refrigerator.

Cut the cake into 9 slices.

Melt the chocolate in the microwave, 30 seconds at a time until melted, careful not to burn.

Use a spatula to drizzle the chocolate all over the top of the cheesecake. Top each piece with 2 raspberries and enjoy!

[sweetcherryslim]

Mixed Berry Pie - 217 kcal/3.5g protein

Servings: 4 - 217 kcal/3.5g protein per individual pie

4 tablespoons raw sugar

1 1/2 tablespoons cornstarch

pinch of salt

1 1/4 cups fresh strawberries, stemmed and sliced

1 1/4 cups fresh raspberries

1 1/4 cups fresh blackberries

1 teaspoon fresh lemon juice

plus 1/4 teaspoon lemon zest

refrigerated pie crust*

1 egg, beaten

*once cut each crust will weigh about 3/4 ounce.

Preheat the oven to 375°F.

In a large bowl, whisk the sugar, cornstarch and salt. Toss in berries and gently mix to coat.

Add lemon juice and lemon zest, then divide evenly into 4 (6 oz) ramekins.

Cut the pie crust into 4 circles about 4 inches round. Roll to elongate slightly.

Cut a heart out of the center and place the crust over the fruit in the ramekins. Brush with egg wash.

Place the ramekins on a rimmed baking baking sheet and place in the center of the oven.

Bake until the berries are hot and bubbling and the crust is golden, about 40 minutes.

[sweetcherryslim]

3-Ingredient Strawberries Romanoff - 79kcal/1g protein

Servings: 5 - 79kcal/1g protein per serving

16 oz strawberries, washed and cut

4 oz reduced-fat sour cream, full fat yogurt can also be used

2 tbsp light or dark brown sugar

Combine sour cream and brown sugar and mix well. Place about five strawberries in each glass and drizzle each with 2 tablespoons of cream sauce.

NOTE: The cream can be made ahead and be refrigerated for up to 4 days.

[sweetcherryslim]

Birthday Cake Freezer Pops - 161 kcal/1g protein

Servings: 18 - 161 kcal/1g protein per pop

2/3 cup sprinkles, divided 

18 disposable plastic or paper cups (3 ounces each)

2 cups cold 2% milk

1 package (3.4 ounces) instant vanilla pudding mix

1 carton (8 ounces) frozen whipped topping, thawed

2 cups crushed vanilla wafers (about 60 wafers)

18 wooden pop sticks

Spoon 1 teaspoon sprinkles into each cup.

In a large bowl, whisk milk and pudding mix 2 minutes. Let stand until soft-set, about 2 minutes. Stir in whipped topping, crushed wafers and remaining sprinkles.

Cut a 1-in. hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; fill bag with pudding mixture. Pipe into prepared cups. Top cups with foil and insert pop sticks through foil.

Freeze until firm, about 4 hours. Let stand at room temperature 5 minutes before gently removing pops.

[sweetcherryslim]

Healthy Mac and Cheese - 198 kcal/3g protein

Servings: 8 - 198 kcal/3g protein per 1/2 cup serving

8 oz. whole-wheat or brown rice elbow macaroni 

3 wedges of laughing cow light cheese 

1 cup shredded sharp cheddar cheese 

6 oz (¾ cup) fat-free evaporated milk 

2 tablespoon butter 

1 teaspoon salt 

¼ teaspoon dry mustard 

Black pepper, to taste 

Pinch of cayenne pepper, optional

Cook the Noodles: Boil the noodles according to package directions (about 8-9 minutes) until cooked to the desired tenderness. Drain noodles and return to the pot.

Add Butter and Laughing Cow Cheese: Set the stove to low heat. Add the butter and Laughing Cow Cheese to the hot noodles and stir until melted.

Add Milk, Shredded Cheese, and Seasonings: Add the evaporated milk, shredded cheddar, salt, pepper, dry mustard, and pinch of cayenne pepper. Stir until mixed well.

Cook the Sauce: set the stovetop to medium-low. Stir and simmer the mac and cheese until all of the cheese is melted and the sauce reaches the desired thickness.

Serve: serve hot! Optionally top with parmesan cheese or additional shredded cheddar.

NOTES

Instant Pot Instructions: To make the noodles in the Instant Pot, add 2 cups of water and the elbow noodles to the Instant Pot. Cook for 4 minutes high pressure, followed by a quick release. There is no need to drain the water (most of it should have been absorbed into the noodles). Set the Instant Pot to Saute Low heat and follow steps 2-4 to make the cheese sauce.

Add-ins: To make it a meal, top with chicken and veggies of your choice! Check out the post above for ideas for toppings.

[sweetcherryslim]

Walnut-Rosemary Crusted Salmon - 222kcal/24g protein

Servings: 4 - 222 kcal/24g protein perserving

2 teaspoons Dijon mustard 

1 clove garlic, minced 

¼ teaspoon lemon zest 

1 teaspoon lemon juice 

1 teaspoon chopped fresh rosemary 

½ teaspoon honey 

½ teaspoon kosher salt 

¼ teaspoon crushed red pepper 

3 tablespoons panko breadcrumbs 

3 tablespoons finely chopped walnuts 

1 teaspoon extra-virgin olive oil 

1 (1 pound) skinless salmon fillet, fresh or frozen 

Olive oil cooking spray 

Chopped fresh parsley and lemon wedges for garnish

Preheat oven to 425 degrees F. Line a large rimmed baking sheet with parchment paper.

Combine mustard, garlic, lemon zest, lemon juice, rosemary, honey, salt and crushed red pepper in a small bowl. Combine panko, walnuts and oil in another small bowl.

Place salmon on the prepared baking sheet. Spread the mustard mixture over the fish and sprinkle with the panko mixture, pressing to adhere. Lightly coat with cooking spray.

Bake until the fish flakes easily with a fork, about 8 to 12 minutes, depending on thickness.

Sprinkle with parsley and serve with lemon wedges, if desired.

[sweetcherryslim]

Frozen Chocolate Monkey Treats - 72 kcal/1g protein

Servings: approx. 18 - 72 kcal/1g protein per treat

3 medium bananas

1 cup dark chocolate chips

2 teaspoons shortening

Optional toppings: Chopped peanuts, toasted sweetened shredded coconut and colored jimmies/sprinkles

Cut each banana crosswise into 6 pieces (about 1 in. thick). Insert a toothpick into each piece; transfer to a waxed paper-lined baking sheet. Freeze until completely firm, about 1 hour.

In a microwave, melt chocolate and shortening; stir until smooth. Dip banana pieces in chocolate mixture; allow excess to drip off. Dip pieces in toppings as desired; return to baking sheet. Freeze at least 30 minutes before serving.

[sweetcherryslim]

Cauliflower Risotto with Mushrooms - 300kcal/ 10g protein

Servings: 4 - 300kcal/10g protein per 1 1/4 cup

5 tablespoons olive oil, divided

6 cups (10 oz.) sliced fresh cremini mushrooms

1 small (6 oz.) yellow onion, finely chopped (about 1 cup)

2 teaspoons finely chopped garlic (from 2 cloves)

2 teaspoons fresh thyme leaves, plus leaves for garnish

1/4 cup dry white wine

24 ounces fresh riced cauliflower (8 cups) (such as Eat Smart)

1 cup tap water

1/2 cup unsalted vegetable stock (such as Imagine Organic)

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

2 ounces Parmesan cheese, finely shredded, divided (about 3/4 cup)

Heat 1 1/2 tablespoons of the oil in a large skillet over medium-high. Add half of the mushrooms, and cook, stirring occasionally, until lightly browned, about 5 minutes. Transfer mushrooms to a plate. Repeat procedure with 1 1/2 tablespoons of the oil and remaining mushrooms. Reduce heat to medium, and add onion, garlic, thyme, and remaining 2 tablespoons oil; cook, stirring often, until softened, about 5 minutes. Add wine; cook, stirring constantly, until wine is absorbed, about 90 seconds. Stir in cauliflower, water and stock. Cover and cook, stirring occasionally, until cauliflower is crisp-tender, 10 to 12 minutes. Remove from heat.

Transfer 3 cups of the cauliflower mixture along with any remaining liquid in the skillet into a blender. Secure lid on blender, and remove center piece to allow steam to escape. Place a clean towel over opening. Process until smooth, about 15 seconds.

Return skillet with cauliflower to medium heat. Stir in cauliflower puree, mushrooms, salt, pepper and 1/4 cup of the cheese. Cook, stirring constantly, until cheese is melted and mixture has a creamy consistency, about 1 minute. Divided risotto among 4 bowls; sprinkle evenly with remaining 1/2 cup cheese. Garnish with thyme leaves and serve immediately.

[sweetcherryslim]

Gingerbread Cookies - 133kcal/1.9g Protein

Servings: 24 cookies - 133kcal/1.9g Protein per cookie

3 tbsp unsalted butter, softened

3/4 cup firmly packed brown sugar

1/2 cup unsweetened applesauce

1 egg

1/3 cup dark molasses

3 cups all-purpose flour plus more for dusting

1 tsp baking soda

2 tsp ground ginger

1 tsp ground cinnamon

1/2 tsp allspice

1/4 tsp ground cloves

For the Icing:

1 1/2 tbsp egg whites

1/4 tsp fresh lemon juice

1 cup powdered sugar

pinch of cream of tartar

For the cookies:

In a large mixing bowl, beat the butter, sugar and applesauce until smooth.

Add the egg and molasses, mix well.

In another large bowl, combine flour, baking soda and spices.

Add to sugar and molasses mixture, stirring well.

Divide the dough into two flat balls; cover with plastic wrap and chill in the refrigerator for at least 2 hours.

Preheat oven to 350°F.

Generously dust the surface of your working area with flour before rolling out the dough.

Work with one ball of dough at a time, keep the other refrigerated while you do so.

Roll the dough out to 1/4 or 1/8-inch thickness, sprinkle a little flour on top of the dough if it's a little sticky.

Cut the gingerbread with a cookie cutter shape of your choice.

Place cookies 1 or 2 inches apart on a silpat-lined baking sheet.

Bake 10-12 minutes.

For the icing:

Mix the egg whites with lemon juice.

Combine with powdered sugar, mixing well. If the icing is too thin, add more powdered sugar, if it's too thick add a drop of lemon juice.

Add to a piping bag to decorate cookies when cookies are cooled.

NOTES

Depending on the size of your cookie cutter, makes about 48 cookies.

[sweetcherryslim]

Vegan & Gluten-Free Snickerdoodles - 130kcal/2g protein

Servings: 12 cookies - 130 kcal/2g protein per cookie

WET INGREDIENTS:

1/2 tablespoon ground flax seed + 1 1/2 tablespoons water

1/3 cup cane sugar (see note)

1/4 cup virgin coconut oil, melted

1 teaspoon pure vanilla extract

1/2 tablespoon almond milk (optional, see directions)

DRY INGREDIENTS:

1/2 cup + 1 tablespoon gluten-free oat flour*

1/4 cup + 3 tablespoons almond flour (not almond meal)

1/4 cup sorghum flour

2 1/2 tablespoons arrowroot powder

1/2 teaspoon baking soda

1/4 teaspoon cream of tartar

1/4 teaspoon fine grain sea salt

Pinch of cinnamon

CINNAMON SUGAR TOPPING:

1 tablespoon cane sugar

1 teaspoon cinnamon

Preheat oven to 375F and line a baking sheet with parchment paper. In a small bowl or mug, mix the flax and water to make the flax egg. Set aside.

In a medium sized bowl stir together the sugar, melted coconut oil, and vanilla until incorporated. Add in the flax egg and stir until combined.

In another bowl, whisk the dry ingredients together (oat flour, almond flour, sorghum flour, arrowroot powder, baking soda, cream of tartar, salt, and pinch of cinnamon). Add the wet mixture to the dry mixture and stir well. The dough will be very dry at first, but it will come together if you get in there with your hands and knead it a few times. Add the optional almond milk if your dough is too dry. You need to be able to form balls of the dough without it cracking, but you don't want it super wet either (or it will spread out too much when baking).

Mix the cinnamon and sugar together in a small bowl. Take about 1.5 tablespoons of dough and roll into a ball. Roll in cinnamon sugar and place on baking sheet at least a couple inches apart. Repeat for the rest.

Bake for 10-11 minutes. (I baked for 10 minutes and the edges were slightly crispy after cooling.) For a soft cookie, bake less time. For a crispy cookie bake longer. Cool for about 3 minutes on the baking sheet and then transfer to a cooling rack until completely cool.

Tip: If you don't have store-bought oat flour you can make it at home. Simply add rolled oats into a high speed blender and blend on the highest speed until a fine flour forms. 2) I don't recommend subbing the cane sugar for coconut or Sucanat sugar - in my previous trials it came out too dry.