20 Easter Brunch Recipes

Holy Moly, is Easter really just a few days away?

20 Easter Brunch Recipes from www.kitchenmeetsgirl.com - from egg casseroles to cinnamons rolls, to donuts and bread, it's all here! #recipes #Easter

I’ve been under the weather this week, and between that, work, and our new crazy karate schedule, planning my Easter brunch for Sunday sort of slipped by the wayside. Hopefully you’re all more organized and prepared than I am! But if you’re still looking for some last minute brunch ideas, I compiled a few of my favorites for you here.

Let’s get to ‘em!

Scrambled Egg Spinach Casserole

Scrambled Egg Spinach Casserole - mix it up the evening before and bake in the morning for an easy holiday entertaining brunch! #recipes #breakfast

 

 Ham, Gouda and Potato Bake

Ham, Gouda and Potato Bake on www.kitchenmeetsgirl.com - Don't pay for an overpriced breakfast when you can make this one at home for a fraction of the cost - and calories! #recipe #breakfast

 

Oatmeal Brulee with Ginger Cream

Oatmeal Brulee with Ginger Cream #breakfast #recipe

Asparagus and Asiago Tart

asparagus tart collage

Pina Colada Fruit Salad

pina colada fruit

 

Chocolate Brownie Waffles

What could be better than eating waffles for breakfast?  How about waffles that taste like brownies?  #recipe #waffles #brownies

 

Cinnamon Roll French Toast Bake

Cinnamon Roll French Toast Bake at kitchenmeetsgirl.com - made with Pillsbury Cinnabon cinnamon rolls, this special breakfast dish comes together in a flash!  #recipes #breakfast

 

Pumpkin Waffles with Apple Cider Syrup

Combine two favorite fall flavors--pumpkin and apple cider--for a comforting, decadent breakfast for a special morning.  The syrup alone is out of this world!  From Kitchen Meets Girl

 

Skinny Strawberry Muffins

Skinny Strawberry Muffins on www.kitchenmeetsgirl.com - don't feel guilty about eating sweet muffins for breakfast anymore!  At just under 100 calories a piece, these make for a guilt-free breakfast!  #recipes #muffins

 

Quick Cinnamon Buns

These quick cinnamon rolls go from kitchen to table in 45 minutes--no yeast required! Don't wait for a special occasion--dripping with a lovely buttermilk icing and filled with layer upon layer of cinnamon and cloves, this roll is a sweet treat you'll definitely want on your weekend rotation! #recipe #breakfast from @KitchenMeetsGir www.kitchenmeetsgirl.com

 

Bakery-Style Banana Muffins

Bakery-Style Banana Muffins - a simple, easy trick to create bakery style muffins at home!  #recipes #muffins www.kitchenmeetsgirl.com

 

Maple Bacon Pecan Cinnamon Rolls

Maple Bacon Pecan Cinnamon Rolls--no kneading, just eating!  #recipe #breakfast

 

Lemon Poppyseed Muffins {with blueberry glaze}

lemon poppyseed 1

 

The Best Banana Bundt Cake {with salted caramel sauce}

The Best Banana Bundt Cake - use #Chobani banana yogurt in place of the sour cream to give this recipe extra flavor!  You're going to love it!  #recipe #banana bread

 

 

Easy Lemon Cake

Easy Lemon Cake from www.kitchenmeetsgirl.com - this cake mixes up in a flash, and the full, crisp lemon flavor just screams spring!  #recipe #cake #lemon

Vanilla Bean Lemon Curd

Homemade Vanilla Bean Lemon Curd from www.kitchenmeetsgirl.com - make your own in under 10 minutes with ingredients you probably already have in your kitchen.  You'll never go store-bought again!  #recipe #lemon

Banana Bread Donuts with Nutella Glaze

banana bread donuts with nutella glaze

 

Bananas Foster Bread

Bananas Foster Bread - first, cook your mashed bananas in butter, brown sugar and rum, and then drizzle with a slightly boozy glaze!  #Kitchen Meets Girl #bread #bananas

 

Cherry Coconut Donuts

Cherry Coconut Donuts from Kitchen Meets Girl

 

White Chocolate Blueberry Crunch Bread

White Chocolate Blueberry Crunch Bread from Kitchen Meets Girl

 

We’re scheduled for some warm weather this weekend, and I am absolutely looking forward to spending some time outside.  Whatever your plans for the weekend, I hope your holiday is wonderful!

Happy Easter!

XO, Ashley

What’s In Your Kitchen Wednesday

Ohmygosh.  Can you believe Easter is in just a few days?  I’m sort of in panic mode because I kept thinking I had “one more week” to get things together…except now that one more week is this week.

What are your plans?  Are you entertaining at your house?  If you’re cooking, let me know what you’re making – I need some ideas!

Okay…let’s get right on to the features!

This week’s top clicked post was Tagalong Peanut Butter Cake Bars from The Not So Perfect Mom.  Um, I’m pretty sure Christi’s a perfect mom if she’s making her kiddos stuff like this.

tagcookie

 

I’m a huge Peep fanatic…the word “Peep” just instantly brings an image of Easter to my mind.  How cute would these Party Peeps Eclair Cake Cups from Inside BruCrew Life look on your Easter table this weekend?

Party_Peeps_Eclair_Cake_Cups_title_2-2

 

Eek! Did you know you can dye Easter Eggs in the crock pot? With Kool-Aid? Super cool. Check it out over at the Crock-Pot Ladies!

easter eggs

 

I love coconut.  And I love anything no-bake.  So these Coconut Funfetti No Bake Cakes from Back For Seconds just scream “spring” to me.  They also scream, “Get in my mouth quick!”

No-Bake-Fun-Fetti-Cake

 

These Bunny Tail Lemon Cookies from the Plaid and Paisley Kitchen need to hop right on over to my kitchen!

bunny cookies

Thank you all so much for coming back each week to make this party a great success!  I love seeing all of your great creations, and it’s such an awesome way for me to find new blogs to stalk read.

Are you ready to share what you’ve been up to this week?  After sharing, please take a moment to visit some other links–we all love comments!  :-)

If you were featured, make sure to grab a button from the left sidebar!

 

link party rules

XO, Ashley



Easy Lemon Cake

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You guys. This is the worst spring on record.

Easy Lemon Cake from www.kitchenmeetsgirl.com - this cake mixes up in a flash, and the full, crisp lemon flavor just screams spring!  #recipe #cake #lemon

According to the calendar spring started last week, but you know what happened over the weekend here?  It snowed.  Seriously, I can’t take it any more.  Not only that, I just came down with what I believe to be a winter cold.  Sore throat, runny nose, plugged up ears…ugh, I am so over this weather!

Clearly, my revolting against the snow with my Piña Colada Pie didn’t do the trick, so I’m trying again with this easy lemon cake.

Lemon = Spring.

Ohmergawd. So light. So lemony. So perfect.  Ina Garten knows how to do it right.

Easy Lemon Cake from www.kitchenmeetsgirl.com - this cake mixes up in a flash, and the full, crisp lemon flavor just screams spring!  #recipe #cake #lemon

I decided after making pretty much the best ever vanilla bean lemon curd, that I needed a lemon cake to smear it on.  I mean, that’s just logical, right?  The more lemon, the better.

:-)

This pound cake mixed up in no time flat and filled my kitchen with the best lemon scent while baking.  The best part?  While the bread is still warm, you pour a lemon syrup over the top and let it soak all the way through.  Heaven!

Easy Lemon Cake

makes 2 loaves

Easy Lemon Cake

Ingredients

  • 1/2 pound (2 sticks) unsalted butter, at room temperature
  • 2 1/2 cups granulated sugar, divided
  • 4 extra-large eggs, at room temperature
  • 1/3 cup grated lemon zest (6 to 8 large lemons)
  • 3 cups flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 3/4 cup freshly squeezed lemon juice, divided
  • 3/4 cup buttermilk, at room temperature
  • 1 teaspoon pure vanilla extract

Instructions

  1. Preheat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/4 by 2 1/2-inch) loaf pans.
  2. In the bowl of an electric mixer, cream the butter and 2 cups sugar until light and fluffy (about 5 minutes). Next, add your eggs, 1 at a time, followed by the lemon zest.
  3. In a medium bowl, sift together your flour, baking powder, baking soda, and salt. In a small bowl, combine the 1/4 cup lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
  4. Meanwhile, combine 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves. When your cakes are done, allow them to cool in the pans for 10 minutes. Remove the cakes from the pans and set them on a wire rack set over a tray or sheet pan; spoon the lemon syrup over them. Allow the cakes to cool completely.

recipe from Ina Garten

http://kitchenmeetsgirl.com/easy-lemon-cake/

If you missed it yesterday, my vanilla bean lemon curd was the perfect (over the top??) complement to this cake.

Homemade Vanilla Bean Lemon Curd from www.kitchenmeetsgirl.com - make your own in under 10 minutes with ingredients you probably already have in your kitchen.  You'll never go store-bought again!  #recipe #lemon

XO, Ashley

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Vanilla Bean Lemon Curd

This all started because I was trying to eat healthy.

Homemade Vanilla Bean Lemon Curd from www.kitchenmeetsgirl.com - make your own in under 10 minutes with ingredients you probably already have in your kitchen.  You'll never go store-bought again!  #recipe #lemon

The Tall Boy really enjoys eating breakfast casseroles on the weekends, so I decided to make one using egg whites…which left  me with quite a few unused yolks.  Instead of tossing ‘em, I decided to make some lemon curd.  I’ve wanted to make my own lemon curd forever, and I decided this was the perfect opportunity.

I mixed this up this batch in under 10 minutes – it was so easy!  Did you know lemon curd takes only a few ingredients – most of which you already have around your kitchen?  And you can certainly leave out the vanilla bean, but given the opportunity, I’ll add vanilla to anything.

Homemade Vanilla Bean Lemon Curd from www.kitchenmeetsgirl.com - make your own in under 10 minutes with ingredients you probably already have in your kitchen.  You'll never go store-bought again!  #recipe #lemon

I love smearing lemon curd on just about everything: scones, toast, muffins…or stuffing it inside some Lemon-Vanilla Dream Bars.

Now that I know how easy it is to make my own, you’d better believe I’ll be making this often!  Especially to balance out all of the “healthy eating” I’m doing eating egg-white casseroles.

:-)

Hey, I can’t waste good egg yolks.

Homemade Vanilla Bean Lemon Curd from www.kitchenmeetsgirl.com - make your own in under 10 minutes with ingredients you probably already have in your kitchen.  You'll never go store-bought again!  #recipe #lemon

If you love lemon as much as I do, promise me you’ll give this a try!  And make sure to stop back by tomorrow for another light, lemon recipe.

Vanilla Bean Lemon Curd

Vanilla Bean Lemon Curd

Ingredients

  • 1 cup sugar
  • 1 1/2 teaspoons cornstarch
  • 1/2 cup lemon juice
  • 6 egg yolks
  • 1 teaspoon lemon zest
  • 1 vanilla bean, scraped
  • 1 stick cold butter, cut into cubes

Instructions

  1. In a medium sauce pan off the heat, whisk sugar, cornstarch and lemon juice until cornstarch dissolves. Whisk in yolks, zest and vanilla seeds.
  2. Add butter; and whisk over medium heat until thick, 6 minutes; strain. Press plastic wrap over surface. Chill 3 hours.

recipe from Rachel Ray

http://kitchenmeetsgirl.com/vanilla-bean-lemon-curd/

If you’re looking for a fun way to put this lemon curd to use, check out my Lemon-Vanilla Dream Bars.

lemon-dream-bars-title-1

 

Have a great Monday!

XO, Ashley

What’s In Your Kitchen Wednesday

Hi everyone!  If you’re like me, your kiddos are on spring break this week.  While Doodle is spending the day punching and kicking away at karate camp this week, I’m still in my usual routine of working 8 to 5 and trying to fit in blogging, meal prep, house cleaning, laundry, etc.

So…I’m petitioning for an adult spring break.  Who’s with me?

And wowzers – I had my biggest link party ever last week, with 112 linkups.  You guys rock!  Also – you guys make me drool!  Seriously, how is a gal supposed to lose these last 10 pounds when she’s oogling and pinning so many wonderful recipes?

These {crock-pot} Roasted Red Pepper Chicken and Pesto Sandwiches from Your Homebased Mom were last week’s top viewed post.  I can see why!  These look amazing, and they are absolutely on my menu plan for next week.  Total.YUM.

roasted-red-pepper-chicken-and-pesto-sandwich

 

How cute are these Bunny Pretzels from Miss Candiquik? This is a fun project that even a non-crafty person like me can manage!

pretzel-bunnies-web

 

Holy canoli – check out this Salted Caramel Pineapple Upside Down Cake from The Pretty Life Anonymous. It’s pretty much to die for.

pineapple upside down cake

 

One meal that the Tall Boy always hints around for me to make is lasagna…so I’m definitely giving this Seriously the Best Lasagna from I Dig Pinterest and I Did it Too a try!

lasagna

 

Basically, if you combine chocolate and mint, I’m down with eating it. It’s probably my favorite flavor combination ever.  These Easy Mini Grasshopper Pies from Butter, With a Side of Bread look amazing!

grasshopperpie9

Thank you all so much for coming back each week to make this party a great success!  I love seeing all of your great creations, and it’s such an awesome way for me to find new blogs to stalk read.

Are you ready to share what you’ve been up to this week?  After sharing, please take a moment to visit some other links–we all love comments!  :-)

If you were featured, make sure to grab a button from the left sidebar!

 

link party rules

XO, Ashley



Banana Rolo Ravioli

So, I’m learning as a mom that the easier, the better.

These fun Banana Rolo Ravioli take just five ingredients and are a fun treat for little hands to help put together! #recipe #caramel #chocolate

Take these little “ravioli,” for instance. They take five ingredients, 10 minutes in the oven, and won me super-mom status.

Also?  I’m not above bribery.  When I made these a few weeks ago, the local schools had been closed for inclement weather four days in a row.  While I’m lucky enough to get to work from home three days a week, it’s difficult to do with a 5-year old at home.  So these quick and easy desserts were a special little lunchtime treat for quiet behavior while mom was working.

These fun Banana Rolo Ravioli take just five ingredients and are a fun treat for little hands to help put together! #recipe #caramel #chocolate

I found the recipe in a little Pampered Chef booklet I’ve had for years, and Doodle and I threw these together in under five minutes flat. We stuffed Pillsbury reduced-fat crescent rolls with sliced bananas and Rolo mini’s candies, and sprinkled them with a bit of sugar.  After they came out of the oven, we drizzled these little chocolate-caramel-banana treats with caramel sauce and a scoop of ice cream.

These fun Banana Rolo Ravioli take just five ingredients and are a fun treat for little hands to help put together! #recipe #caramel #chocolate

Then we gobbled ‘em up like nobody’s business.

Banana Rolo Ravioli

Banana Rolo Ravioli

Ingredients

  • 2 medium bananas, sliced into 24 1/4-inch thick pieces
  • 24 Rolos minis, cut in half
  • 2 (8-ounce) packages of refrigerated crescent rolls
  • 1 tablespoon sugar
  • 1/3 cup caramel sauce
  • vanilla ice cream for serving, if desired

Instructions

  1. Preheat oven to 400. Line a baking sheet with a Silpat or parchment paper.
  2. Unroll one can of your crescent dough onto your baking sheet, and firmly pinch the seams together. Gently shape it to form a rectangle, but do not stretch it out - it will not cover the entirety of your baking sheet.
  3. Arrange your banana slices over the dough in four rows of six - placing bananas about 3/4 inch apart. Top each banana slice with 2 Rolo halves. Unroll your second can of crescent dough, and place it over the top of the filling. Press firmly around the filling to seal and pinch the seams together.
  4. Using a pizza cutter, cut sealed crescent dough into 24-squares. I used the tines of a fork to seal the edges together firmly. Sprinkle with sugar and bake for 10 to 12 minutes, or until just golden brown.
  5. Remove from baking sheet and allow to cool a few minutes on a wire wrack. To serve, drizzle with caramel sauce and top with vanilla ice cream.
http://kitchenmeetsgirl.com/banana-rolo-ravioli/

XO, Ashley

Pina Colada Pie

Bring the tastes of the tropics to your kitchen with this Pina Colada Pie – a three-layer pineapple, coconut, and cream pie!

Bring the tastes of the tropics to your kitchen with this Piña Colada Pie - a three-layer pineapple, coconut, and cream pie!

Eating this pie made me feel like I was on a beach, soaking up the sun and feeling the waves splash on my feet.

I wasn’t though.

As I ate this pie, there was still snow piled up outside and I was wearing long underwear under my sweater and jeans. I am so ready for spring, I can’t even tell you.  I decided if spring wasn’t quite ready to show up, I was just going to bring it to my mouth house.  In the form of a piña colada pie.

I’m going to break this pie down for you, even though reliving its goodness is like torture for me.

Crust: Pecan Sandies, butter, and coconut.

Layer 1: pineapple and sugar, thickened with a bit of cornstarch.

Layer 2: cream cheese and cream of coconut.

Layer 3: heavy cream whipped with more cream of coconut.

Get in my mouth.

Pina Colada Icebox Pie on www.kitchenmeetsgirl.com - a three-layer pineapple, coconut, and cream pie!  So good!  #recipe #pie

See those coconut chips on top of the pie?  Totally optional, but I knew when I decided to make this pie that these Trader Joe’s Roasted Coconut Chips would be the perfect garnish.  Unfortunately, my hometown is lame, which means I don’t have a TJ’s within a three-hour radius of me.

I do, however, have the coolest friends in the entire world, because my bloggy BFF Hayley (aka The Domestic Rebel) sent me a few bags of these.  Thank you, Hayley!  xo

TJ's Roasted Coconut Chips

Pina Colada Pie

Pina Colada Pie

Ingredients

  • 2 cups Pecan Sandies, crushed (about 16 cookies)
  • 1 cup sweetened flaked coconut
  • 1/4 cup butter, melted
  • 1/3 cup sugar
  • 2 tablespoons cornstarch
  • 1 (8-ounce) can crushed pineapple in juice
  • 1 (8-ounce) package cream cheese, softened
  • 1 1/2 cups cream of coconut, divided
  • 2 large eggs
  • 1 cup whipping cream

Instructions

  1. Preheat oven to 350. Stir together the cookie crumbs, shredded coconut and melted butter, and press firmly onto the bottom and up the sides of a 9-inch deep dish pie plate. Bake 9 to 12 minutes, or until lightly brown. Remove to a wire rack and allow to cool completely.
  2. Meanwhile, stir together your sugar and cornstarch in a small saucepan; add in crushed pineapple (and juice). Stir constantly, and allow mixture to come to a boil. Cook for 1 minute or until thickened. Remove from heat and allow to cool, approximately 20 minutes.
  3. With an electric mixer, beat cream cheese with the whisk attachment until smooth. Add in 1 cup of cream of coconut and beat at low speed until just blended. (Chill the remaining 1/2 cup of cream of coconut until ready to use.) Add eggs, 1 at a time, until just blended.
  4. Spread your cooled pineapple mixture over the bottom of your crust. Next, spoon cream cheese mixture over the pineapple mixture.
  5. Bake at 350 for approximately 40 minutes, or until set. Cool completely on a wire rack. Cover and chill 4 hours.
  6. Beat your whipping cream until foamy. Add remaining 1/2 cup cream of coconut and continuing beating, until soft peaks form. Spread over your pie, and garnish with coconut chips, toasted coconut, and pineapple, if desired.

recipe from Southern Living magazine, March 2013

http://kitchenmeetsgirl.com/pina-colada-pie/

You know who else is cool? My friend Dorothy over at Crazy for Crust.  She’s  having a Pi Day Pie Party today!  Do you know what that means?  Well, first of all…lots of pie!  Plus, she’s giving away some cool stuff.  So go check it out here:

pi-day-pies-button

 

Join the Pi Day Pie Party with Crazy for Crust and enter to win some fabulous prizes!

XO, Ashley

What’s In Your Kitchen Wednesday

Wow, is it Wednesday again already?  We have just a few more days until spring break here, and even though I don’t get a break from my full-time job, I’m still looking forward to it.

Friday after work we’re piling in the car and driving to Kansas City, and spending the weekend with our old neighbors and best friends…Steve and Chandra from The Plaid and Paisley Kitchen!

Come Monday morning, Doodle is starting a spring break all-day karate camp (in addition to the four-plus weeknight classes we’ve been attending).  He’s bursting at the seams for more time with Coach Brian, and I have a feeling that soon the Tall Boy and I will become superfluous.  Pretty much everything is “Coach Brian” right now.  At least he still needs me for transportation.  ;-)

Does anyone have any cool spring break plans?  And are you having spring weather where you are?

Okay, let’s get onto the features!

This week’s most viewed post was this Mint Chocolate Chip Popcorn Treats from Crazy for Crust.  Dorothy takes popcorn to a whole new level.

Mint-Chocolate-Chip-Popcorn-Treats-1-words

 

And, if you saw my post from yesterday, you know I’m into making your own takeout.  So…I’m pretty much in love with this Sweet Fire Chicken {Panda Express Copycat} from Feeding My Giant:

SweetFire

 

Samoa’s are my all-time forever hurry and get in my mouth quick Girl Scout Cookie.  In donut form from A Kitchen Addiction??  YES.

samoa-baked-donuts-vert-w-words-655x1024

 

While we’re talking breakfast, take a look at these Mocha Oatmeal Muffins from Annie’s Noms:

mochaoatmeal1

 

Since we’re still having cooler weather here, this Meatball Minestrone Soup from Kim’s County Line needs to make an appearance on my dinner table soon:

dscn2583 cropped closer

 

But, because I’m trying to channel springtime, this Andes Mint Ice Cream from Your Homebased Mom is top on my list of things to get into my mouth ASAP.

Andes-Mint-Ice-Cream-e1362443820751

Thank you all so much for coming back each week to make this party a great success!  I love seeing all of your great creations, and it’s such an awesome way for me to find new blogs to stalk read.

Are you ready to share what you’ve been up to this week?  After sharing, please take a moment to visit some other links–we all love comments!  :-)

If you were featured, make sure to grab a button from the left sidebar!

 

link party rules

 

XO, Ashley



Szechuan Orange Chicken

There are three things I want to tell you about this Szechuan Orange Chicken:

Szechuan Orange Chicken on www.kitchenmeetsgirl.com - tastier than takeout in less than half an hour, and under 300 calories!  Use Minute brown rice to speed up your weeknight meals! #LoveEveryMinute

1: It tastes even better than take-out;

2: It’s super quick and easy – I’m talking less than 30 minutes from start to finish; and

3: It has less than 300 calories per serving – including the rice!

This Szechuan Orange Chicken turned out amazing – just mix up a quick sauce using fresh ginger, garlic, orange juice, soy sauce, and sesame oil, and you’ll never be tempted to spend those extra calories on take-out again.  Load up your dish with some broccoli and carrots, and you can feel good about eating it, too.

I love healthy meals that don’t taste healthy, don’t you?

:-)

Szechuan Orange Chicken on www.kitchenmeetsgirl.com - tastier than takeout in less than half an hour, and under 300 calories!  Use Minute brown rice to speed up your weeknight meals! #LoveEveryMinute

Let’s talk about the rice for a minute, okay?  I’m like most of you – I have a super busy weeknight schedule, and very little time to get healthy dinners on the table.  That’s why I love using Minute Rice.  Seriously, I use Minute brown rice at least once a week.  It has the same nutritional values as regular long cooking brown rice, but it is ready in just 10 minutes – just one-quarter of the time of regular brown rice.  It’s my go-to side dish for weeknight meals, and I always keep a box on hand in my pantry.

Did you know both Minute Brown and Minute White are also gluten free?

While my chicken and veggies were sautéing,  I quickly boiled up some water and cooked my rice.  In less than half an hour, I had a tasty, healthy dinner on the table for my family.   Who needs take-out when you can eat like this?

Szechuan Orange Chicken

serves 4

Szechuan Orange Chicken

Ingredients

  • 1 pound boneless chicken breast, sliced into thin strips
  • 2 teaspoons orange zest
  • 2 tablespoons plus 2 teaspoons cornstarch
  • 2 tablespoons soy-sauce, divided (I use reduced sodium)
  • 1/2 cup orange juice
  • 1/3 cup chicken broth
  • 2 teaspoons honey
  • 1 teaspoon sesame oil
  • 1/4 teaspoon red pepper flakes (or more, if you like it spicy. 1/4 teaspoon was just enough to give this some flavor, but not enough to add any real heat)
  • 2 teaspoons canola oil
  • 1 tablespoon finely minced fresh ginger
  • 2 garlic cloves, minced
  • 1/2 bunch broccoli, cut into florets
  • 2 to 3 carrots, thinly sliced
  • 2 cups Minute brown rice, prepared according to package directions

Instructions

  1. While your rice is cooking, combine chicken, orange zest, 1 tablespoon cornstarch and 1 tablespoon soy-sauce in a large bowl. Toss to coat.
  2. In a small bowl, combine orange juice, chicken broth, honey, sesame oil, pepper flakes, the remaining 2 teaspoons cornstarch, and remaining soy sauce. Set aside.
  3. Heat 1 tablespoon canola oil over medium-high heat in a large skillet. Add chicken mixture and stir fry until lightly browned on all sides, about 5 minutes. Transfer chicken to a plate and tent with foil to keep warm.
  4. Return skillet to heat and add remaining 1 teaspoon canola oil. Add ginger and garlic, and fry until fragrant, about 15 seconds. Add broccoli and carrots and cook until broccoli is bright green, about 2 minutes longer. Pour in your reserved orange juice mixture and bring to a boil. Cook until thickened - about 1 minute. Add chicken and cook until heated through.
  5. Serve with brown rice.
http://kitchenmeetsgirl.com/szechuan-orange-chicken/

XO, Ashley

Minute® Rice is so quick and easy to prepare and is great pantry staple. When meal time seems like a hassle, Minute® Rice is a go-to ingredient your whole family will love and allows you to have more quality time doing what your want with your loved ones.

Leftover rotisserie chicken or veggies from a meal earlier in the week? Minute® Rice can easily be paired with some of your leftover ingredients to make a quick, easy and wholesome meal your whole family will love in just a matter of minutes.

Visit http://www.minuterice.com/ to create a great main meal or side dish for your next family get-together or potluck.

This is a sponsored post written by me on behalf of Minute® Rice.  All opinions are my own.

Skinny Strawberry Muffins

Whenever I go on a “let’s eat healthy” kick, all I can think about is eating junk food.

Skinny Strawberry Muffins on www.kitchenmeetsgirl.com - don't feel guilty about eating sweet muffins for breakfast anymore!  At just under 100 calories a piece, these make for a guilt-free breakfast!  #recipes #muffins

Cookies, cupcakes, candy, you name it. If it contains white flour and sugar, I pretty much want it in my mouth.

The problem with blogging lots of sweet treats is that I end up eating lots of sweet treats…and my jeans are starting to rebel. While I’m not one to diet, I am trying to focus on making healthier choices.

One of my biggest weaknesses is baking sweet breads for our weekend meals.  So today I decided to give these strawberry muffins from Dashing Dish a try.  Do you guys ever read Katie’s blog?  Holy moly, it’s totally amazing, and she makes eating healthy look like something I can totally handle.

I handled these strawberry muffins quite well, if I do say so myself.

:-)

Skinny Strawberry Muffins on www.kitchenmeetsgirl.com - don't feel guilty about eating sweet muffins for breakfast anymore!  At just under 100 calories a piece, these make for a guilt-free breakfast!  #recipes #muffins

These muffins use oats instead of white flour, stevia instead of sugar, and strawberry Chobani Greek yogurt in place of the oil. They are stuffed with fresh strawberries, and come in at just under 100 calories.

Take that, my too-tight jeans!  I’ve got your number.

Skinny Strawberry Muffins

12 muffins

Skinny Strawberry Muffins

Ingredients

  • 2 1/2 cup old-fashioned oats
  • 1 cup strawberry Greek yogurt (I used Chobani)
  • 2 large eggs
  • 1/2 cup baking stevia (you can also use sugar; start with 1/2 cup and add a litte extra, depending on your taste)
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 1/2 cup strawberries, diced, and divided

Instructions

  1. Preheat oven to 400 degrees. Line 12 muffin tins with foil liners, or spray REALLY WELL with cooking spray--the oats tend to stick! I used a silicone muffin pan and it worked great.
  2. Place all of your ingredients (except the strawberries) in a blender or food processor, and blend until oats are smooth. My blender is not super-powerful, so I had to stop and stir quite a few times until my mixture was smooth.
  3. Pour batter into a medium sized bowl, and fold in your strawberries. Divide remaining 1/2 cup diced strawberries over the top of each muffin.
  4. Divide batter into each muffin liner. Bake for 25 to 25 minutes, or until a toothpick inserted in the center comes out clean.

from the totally awesome Dashing Dish

http://kitchenmeetsgirl.com/skinny-strawberry-muffins/

XO, Ashley