What To Make With The Ingredients In My Fridge

What To Make With The Ingredients In My Fridge – Sometimes I have questions about what I have in my low-carb, gluten-free pantry. I’m so remiss of not doing this sooner and I’m so sorry. I owe you a puppy. Or rainbows. Or rainbow puppies. Or a nyan cat.

Instead of spending a lot of time directing, I share the important stuff; After all, you’re busy being awesome right now.

What To Make With The Ingredients In My Fridge

What To Make With The Ingredients In My Fridge

Sweeteners (6): *erythritol, *xylitol, *splenda (for mixing), *packet sweet leaf stevia, honey, molasses, *white sugar blend, and my *brown sugar blend

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Spices (3): *sea salt, *ground pepper, *basil, *oregano, *parsley, *garlic powder, *onion powder, *Mrs. Dash’s Garlic Italian Blend, *cinnamon, *nutmeg, *chili pepper, *cumin, *thyme, *fennel, *real vanilla extract, *almond extract, *maple extract, *mint extract, *orange extract, *rum extract (I have so many spices I could list them forever. They tend to vary by recipe, but these are the ones I use the most.)

Other (10): *onion, *garlic, *sliced ​​jalapeno, *black olives, *ro-tel, *iced tea bag, *mint tea bag, *pizza sauce (no sugar added), *broth organic beef, *organic chicken soup

Nuts and seeds (9): Pumpkin seeds, sunflower seeds, macadamias, almonds, walnuts, pine nuts, cashews, and pecans (I often freeze nuts to keep them from going rancid), and nut butters

Meat (8): *ground beef, *eggs, *boneless chicken breast, *sliced ​​pepperoni, *bacon, *sliced ​​Genovese salami, *pepper sticks, *beef hot dog

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Vegetables (10): * Fresh Green Beans, * Grape Tomatoes, * Kosher Dill Pickles, * Cucumber, * Zucchini, * Cauliflower, * Packed Spinach, * Mushrooms, * Iceberg Lettuce

Occasional: *Brussels Sprouts, Carrots, Ginger Root, *Green and *Red Bell Peppers, *Lime Juice, Cranberries, Strawberries, *SF Walden Farms Barbecue Sauce (or Smokin’ Joe Jones), *Flank Steaks, *Steaks skirt, *coslaw (bag, unmixed), fresh snow peas

Beef (1): *Surplus grass-fed beef at time of sale. I like weed, but I always try to buy it on sale.

What To Make With The Ingredients In My Fridge

Flours: I keep all the flours listed under pantry (except protein powder) in the freezer. Here they stop indefinitely. Seafood (2): *Tilapia and *Shrimps

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As you can see, it’s good to research what you’re buying and stick to what you really need, but that doesn’t mean it’s not easy to shop for the really fun and exciting ingredients. Fun. These homemade granola bars require just 3 ingredients and taste better than anything store-bought! A healthy and kid-friendly snack.

If you’ve ever made our Homemade Protein Bars or Peanut Butter Protein Balls, you’ll love this granola bar recipe. It’s better than anything you can buy in the store and so much healthier for you!

What I love about this recipe is how easy it is to adapt. I can easily switch up the flavor, use a different nut butter, or even skip the sugar altogether!

First, place the granola in a large bowl. Next, add the maple syrup and almond butter to a microwave safe bowl and microwave for 20 seconds, until the peanut butter has melted.

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Now add the almond butter syrup mixture with the granola to the mixing bowl and stir until well blended. Place the granola bar mixture in a parchment-lined loaf pan and refrigerate for 30 minutes or until solid. Once solidified, cut them into bars.

The beauty of this granola bar recipe is how easy it is to customize with other ingredients or even add some fun ingredients. Here’s what we tried:

For storage: Do not store these bars at room temperature as they tend to get soggy. Instead, put them in an airtight container and store them in the refrigerator. They can be kept for up to two weeks.

What To Make With The Ingredients In My Fridge

To Freeze: Place the bars in a ziplock bag and store in the freezer for up to 6 months.

What Recipe Can I Make With My Ingredients

Homemade granola bars are much healthier than store-bought or prepackaged granola bars. They contain much less sugar, less fat and fewer ingredients. They are also cheaper.

A granola bar by itself isn’t a very filling breakfast and will leave you hungry hours later. They are excellent as a hearty snack between meals.

STORAGE: Do not store these bars at room temperature as they tend to become soggy. Instead, put them in an airtight container and store them in the refrigerator. They can be kept for up to two weeks.

FREEZING: Place the bars in a zip-seal bag and store in the freezer for up to 6 months.

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Serving: 1 bar Calories: 195kcal Carbohydrates: 21g Protein: 5g Fat: 9g Potassium: 3mg Fiber: 4g Vitamin A: 3IU Vitamin C: 3mg Calcium: 2mg Iron: 3mg NET CARBOHYDRATES: 17g

Disclosure: This post may contain affiliate links. I may receive a small commission for my endorsement, recommendation, testimonial and/or link to any product or service on this website.

I’m a two-time cookbook writer, photographer, and novelist with a passion for creating simple, healthier recipes. I believe that no experience in the kitchen is needed to prepare great food from simple but above all delicious ingredients. Quick, easy and delicious 3-ingredient sugar cookies are ready in minutes. It’s that easy!!

What To Make With The Ingredients In My Fridge

If you love these easy three-ingredient sugar cookies, you’ll love our popular Sugar Cookie and Sugar Bar recipe, too.

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Putting these two together, we ESPECIALLY love delicious cookies that require only a few pantry staples. These three-ingredient sugar cookies are just that—they’re delicious shortbread cookies that call for just butter, sugar, and flour. We decided to add almond extract as it is our favorite and for the kids – a few nuggets.

The result was amazing! The cookies were crunchy on the outside, soft on the inside, and a hit for the whole family!

This three-ingredient sugar cookie recipe not only calls for just a few ingredients, it also bakes in minutes! You are an easy favorite.

Add the flour and almonds (if using) and mix well. You will need to use your hands to make sure it forms a paste.

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IRRIGATION. Dip the bottom of a cup into the sugar, then squeeze the balls out. If you’re adding nuggets, add them now and push them up slightly.

COOKED. Bake 14 to 16 minutes or until bottom is golden brown. Leave to rest for at least 10-15 minutes before serving.

Since these three-ingredient sugar cookies have only a few ingredients, each one is very important for the best texture.

What To Make With The Ingredients In My Fridge

Butter. Use real unsalted butter. The butter should be soft but still cool to the touch. Letting the butter sit at room temperature for about 30 minutes should be enough.

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Sugar. White sugar pairs best with a sugar cookie, but you can use brown sugar if you like.

Asparagus. Sprinkle cookies with sprinkles before baking or add frosting and sprinkles after cookies have cooled.

Optional ingredient. Optionally add the fifth and sixth ingredients for added flavor and seasonings. Stir the vanilla extract or almond extract into the mixture.

We loved these simple ingredient cookies just the way they are! However, we know that sometimes frosting makes cookies better. If you want to add icing, we recommend using our favorite cookie icing.

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So good!! You can also make a glaze, which is usually made with powdered sugar, milk, and vanilla.

Dough balls. I like to use a cookie scoop so I can make even portions, then use my hands to roll each dough into a smooth ball, then flatten it with the top of a glass.

Distance. Make sure the cookies are about 2 inches apart on the baking sheet. This leaves room for the cookies to flatten out and possibly spread out a bit without touching.

What To Make With The Ingredients In My Fridge

Thickness. When you flatten the cookie dough balls on top, make sure they’re of an even thickness so they cook at the same rate.

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Fresh cookies. Be sure to let the cookies cool on the baking sheet for about 5 minutes before transferring them to a cooling rack.

SAVE. Store this simple sugar cookie recipe in an airtight container on the countertop for 3-5 days. If you fear them drying out, save them with a piece of bread.

Unfortunately, you can’t use this recipe to cut out cookies. Since there are no eggs, the texture won’t hold well when rolling out, and there’s a risk of the cookies falling apart if you try to use a cookie cutter.

A flat top makes it easier to add jimmies before baking and provides a flatter top if you want to add frosting. However, these cookies can also be baked into a round cookie dough ball.

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Blame it on handing out the butter. If the butter is too hot before you put the cookie in the oven, it will continue to melt and spread out. Incorporate the softened but still cold butter and, as a precaution, leave the batter to cool before putting it in the oven. Using a butter substitute can affect flavor and texture

Quick, easy and delicious 3-ingredient sugar cookies are ready in minutes. It’s that easy!!

Calories: 170kcal, Carbohydrates: 18g, Protein: 2g, Fat: 10g, Saturated fat: 7g, Cholesterol: 27mg, Sodium: 90mg, Potassium: 18mg, Fiber: 1g, Sugar: 7g, Vitamin A: 315 IU, Calcium: 5 mg,

What To Make With The Ingredients In My Fridge

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