Why you’ll love chickpea and spinach curry

• Nutritious. This curry is absolutely packed with plant-based protein from the chickpeas, vitamins from the spinach, and healthy fats from the coconut milk.
• Comforting. Coconut milk and peanut butter create a luxurious sauce that’s perfect for enjoying while cozying up on the couch in front of a crackling fire. 
• Warming. Beat the winter blues with curry. This dish offers a sublte heat from the curry paste and spices that’ll warm you from the inside out.
• Quick & Easy. With simple steps and pantry-staple ingredients, this recipe is great for busy weeknights.

Ingredients

• Oil – avocado oil is great for its high smoke point and neutral flavor. Olive oil, coconut oil, or even butter may be used inside.
• Garlic – use a pre-minced jarred variety for quick prep. Fresh garlic may also be used, you’ll likely need about 4 large cloves to create 1 tablespoon. 
• Curry Paste – green curry paste or red curry paste may be used. This recipe was tested using the brand Thai Kitchen. Other brands may be spicier or less spicy, so keep that in mind. Thai Kitchen curry pastes are available at most groceries store in the international aisle.
• Brown Sugar – balances out the heat and tang from the curry paste. Feel free to use maple syrup, coconut sugar, or granulated sugar. 
• Coconut Milk – full-fat canned coconut milk will give you the creamiest texture and richest flavor. Lite may be used if absolutely necessary, but you’ll likely end up with a more watery sauce. 
• Peanut Butter – adds a nutty depth of flavor. Opt for a variety with no added sugars or oils.
• Soy Sauce – provides a salty, umami flavor. Tamari or liquid aminos can be used as gluten-free alternatives.
• Chickpeas – our plant based protein! Chickpeas add a great texture and subtle flavor.
• Spinach – use fresh spinach that’s been roughly chopped for the best texture. Feel free to swap with kale, if desired. 
• Cilantro – adds a fresh, herbaceous flavor. If you’re not a fan of cilantro, simply omit or maybe try parsley instead. 
• Lime Juice – adds a bright, acidic flavor to balance out the richness from the peanut butter. 
• Peanuts – salted, roasted peanuts add the best flavor and texture. 
• Red Pepper Flakes – optional, but highly recommended for a kick of heat.

How to make

1. Heat oil in a large non-stick skillet, sauté garlic and curry paste, whisk in coconut milk, peanut butter, soy sauce, and brown sugar, then simmer.
2. Add chickpeas, spinach, and cilantro, then stir in peanuts and lime juice.
3. Season with salt and red pepper flakes, if desired, then serve over a bed of rice and enjoy!

Variations

• Switch up the protein. Swap the chickpeas for crispy tofu or add it for extra protein. 
• Bump up the nutrients. Add in extra vegetables like onion, bell peppers, sweet potatoes, and/or broccoli. Check out my vegan thai curry for tips on how to cook the additional veggies. 

What to serve with chickpea and spinach curry

• Steamed Rice. Use basmati or jasmine for the most traditional texture and flavor. Check out my Instant Pot Basmati Rice or my Coconut Lime Rice. 
• Pickled Cucumber Salad. A cool, crisp side that complements the  heat from the curry.

How to store

Leftovers can be stored in an airtight container in the fridge for 4 days or in the freezer for up to 2 months. 

To enjoy again, thaw, if frozen, then heat on the stove until warmed through. 

– Jennifer 

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Chickpea and Spinach Curry

This rich and creamy Chickpea and Spinach Curry combines chickpeas, spinach, and aromatic spices to create a nutritious and delicious weeknight meal.

Course Main Dish

Cuisine Thai

Keyword green curry, healthy dinner recipe, peanut butter curry, peanut curry, thai vegetarian curry, vegan comfort food, vegan curry

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 4 people

Calories 598kcal

Author Jennifer Debth

Equipment

• Frying Pan - 12 inch
• Whisk
• Tupperware

Ingredients

• 1 tablespoon avocado oil
• 1 tablespoon minced garlic
• 3 tablespoons green curry paste red curry paste is also great
• 1 (13.5 oz) can full fat coconut milk
• 1/4 cup all natural peanut butter
• 2 tablespoons soy sauce or gluten free alternative
• 2 tablespoons brown sugar
• 1 (15.5 oz) can chickpeas drained and rinsed
• 2 cups baby spinach chopped
• 1/2 cup cilantro minced
• 1/4 cup salted roasted peanuts, chopped
• 1 tablespoon lime juice
• salt to taste (I used 1/4 teaspoon)
• 1/2 teaspoon red pepper flakes more or less to taste
• Instant Pot Basmati Rice

US Customary - Metric

Instructions

• Heat oil in a large non-stick sauté pan over medium heat.
• Once hot, add in garlic and curry paste, and cook, stirring regularly for 1 minute.
• Slowly whisk in coconut milk, peanut butter, soy sauce, and brown sugar, then bring to a simmer and simmer for 3-5 minutes, or until the sauce has thickened slightly, stirring occasionally.
• Stir in chickpeas, spinach, and cilantro, then cook until the chickpeas are warmed through.
• Stir in peanuts and lime juice, then taste and season with salt and red pepper flakes, if desired.
• Serve over rice and enjoy!
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Nutrition

Serving: 1large serving | Calories: 598kcal | Carbohydrates: 47g | Protein: 20g | Fat: 40g | Saturated Fat: 21g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 10g | Sodium: 651mg | Potassium: 830mg | Fiber: 11g | Sugar: 14g | Vitamin A: 3419IU | Vitamin C: 10mg | Calcium: 132mg | Iron: 8mg

The post Chickpea and Spinach Curry appeared first on Show Me the Yummy.

Why you’ll love this

• Easy. This monkey bread couldn’t get easier thanks to pre-cubed ham and store-bought biscuits! 
• Versatile. Serve it for Easter Brunch, at an afternoon tailgate, or even indulge in a midnight snack! 
• Flavorful. What could be better than two kinds of cheese, savory ham, and buttery biscuits?!
• Crowd Pleasing. This recipe is loved by kids and adults alike!

How to make

1. In a small bowl, mix together melted butter and spices, then set aside. 
2. Place biscuits, ham, and monterey-jack into a bowl, toss with the melted butter mixture, pour into a greased cake pan, then sprinkle with swiss cheese. 
3. Bake at 400 degrees F for 30 minutes, cool slightly, then flip over onto a plate before serving with green onions and honey mustard. 

Variations

• Cheese. Use your favorite kind of melty cheese such as cheddar, mozzarella, gouda, gruyere, pepper-jack, etc. 
• Meat. Ditch the ham and use sausage, bacon, or pepperoni. 
• Sweet, Savory, and Spicy. Drizzle on maple syrup and sriracha before serving.

Tips

• Be sure each biscuit is coated in the butter mixture before pouring it into the cake pan. 
• Distribute and flatten the mixture evenly in the pan to ensure even baking.
• Put a lined baking sheet on the oven rack below to catch drips.

What to serve with ham and cheese monkey bread

Serve next to your favorite dipping sauce and other party appetizers. 

• Homemade Restaurant Ranch
• Honey Mustard
• Pizza Dip
• Jalapeno Poppers
• Veggie Pizza
• Chicken Quesadillas
• Crockpot Meatballs
• Cheeseburger Egg Rolls

How to store

Leftovers will last in a sealed airtight container in the fridge for up to 1 week or in the freezer for 2 months.

To reheat, thaw in the fridge, if frozen, then warm in the microwave or in the oven. 

– Jennifer

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Ham and Cheese Monkey Bread

This Ham and Cheese Monkey Bread is packed with pockets of gooey cheese, savory ham, and tender, buttery biscuits. Served with the best sticky, sweet honey mustard sauce. 

Course Appetizer

Cuisine American

Keyword "party food recipes, Perfect Party Snack Recipe, Pull Apart Bread with Ham and Cheese, Savory Monkey Bread Recipe

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings 12 people

Calories 267kcal

Equipment

• Cake Pans - 9in
• Nesting Bowls
• Baking Sheet

Ingredients

• 1/4 cup unsalted butter melted
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 (16.3 oz) can refrigerated biscuits should contain 8 biscuits, each biscuit quartered
• 1 (8 oz) package diced ham
• 1 (4 oz) block Monterey Jack cheese cubed into 16 pieces
• 1 (4 oz) block swiss cheese shredded
• Green onions for garnish
• Honey mustard for serving

US Customary - Metric

Instructions

• Preheat oven to 400 degrees F and grease a 9 inch non-stick round cake pan with cooking spray. Set aside.
• In a small bowl, mix together melted butter, garlic powder, onion powder, salt, and pepper. Set aside.
• Place cubed biscuits, ham, and cubed jack cheese into a bowl, toss with the melted butter mixture until the biscuits are fully coated, then pour into the prepared cake pan.
• Press down to flatten the mixture out slightly, then sprinkle with shredded swiss.
• Place the cake pan onto the middle rack of the preheated oven, put a lined baking sheet on the rack below to catch drips, then bake for 30 minutes, or until the biscuits are cooked through, covering with foil if the top is getting too brown.
• Let stand 5 minutes before running a knife around the outside to loosen and flipping over onto a plate for serving.
• Garnish with green onions and serve with honey mustard dipping sauce.
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Notes

Nutritional information does not include honey mustard dipping sauce.

Nutrition

Serving: 1serving | Calories: 267kcal | Carbohydrates: 20g | Protein: 11g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 727mg | Potassium: 105mg | Fiber: 1g | Sugar: 2g | Vitamin A: 150IU | Calcium: 164mg | Iron: 1.5mg

The post Ham and Cheese Monkey Bread Recipe appeared first on Show Me the Yummy.

Why you’ll love this chili

• Easy. Only 5 ingredients and 20 minutes are necessary to make this recipe!
• Versatile. This is a very basic chili, but mix-in up by using different meat, beans, adding spices, veggies, or even bacon. 
• Kid friendly. My kids absolutely devour this when it’s loaded up with cheese. 
• Meal prep-able. Make a double batch and freeze some for a rainy day. 

Ingredients

This humble chili recipe is made with 5 ingredients, but feel free to play around with additional spices and ingredients (onion, garlic, bacon, etc.) if you want to kick it up a notch!

• Ground Beef – use whatever ground beef you have on hand. If it’s higher in fat content, that’s ok, the additional grease will get drained off. 
• Beans – I like pinto beans for flavor and texture, but feel free to use any bean you have on hand like kidney beans, black beans, etc. 
• Condensed Tomato Soup – an easy way to create a chili base! This adds a nice, concentrated tomato flavor.
• Brown Sugar – balances out the acidic tomatoes with a rich, molasses sweet flavor. Use more or less depending on how sweet you like your chili. 
• Chili Powder – made up of sweet paprika, garlic powder, cayenne pepper, onion powder, oregano, and cumin; chili powder really gives that smoky, sweet, and spicy flavor we all know and love.
• Salt – balances out the sweetness from the brown sugar and enhances the acidic tomato and rich ground beef. 

How to make

All made in one bowl and no chopping required, this beef chili recipe really could not be easier.

1. Cook and crumble the ground beef in a large stockpot, then drain off the fat.
2. Stir in beans, soup, water, brown sugar, chili powder, and salt, simmer until hot and thickened, then serve with your favorite toppings!

How long does it take to cook?

This chili takes 15 minutes to cook on the stovetop. With about 5 minutes of prep, this easy chili recipe takes just 20 minutes to make from start to finish.

So quick, so easy, and so yummy!

What do you top chili with?

Toppings take your chili from great to amazing! Here are some of my favorites:

• Something Cheesy. I love shredded sharp cheddar for flavor and creaminess, but any cheese will do . . . pepperjack anyone?
• Something Creamy. Sour cream or greek yogurt cut the richness of the chili with a creamy tang!
• Something Salty and Crunchy. Tortilla chips, fritos, or crackers will add a salty flavor and crunchy texture!
• Something fresh. Jalapeño slices, cilantro, avocado, or black olives balance out the rich chili with fresh flavors! 

How to season chili

This particular recipe uses salt and chili powder for seasoning, but if you’d like to amp it up a bit, try adding in additional flavors and spices such as liquid smoke, worcestershire sauce, pepper, ground cumin, smoked paprika, and/or red pepper flakes!

How do you thicken homemade chili?

If your chili is thinner than you’d like, try simmering the chili a bit longer (uncovered). If it still isn’t thick enough, try whisking in a cornstarch or flour slurry. You could also bulk it up with more (drained) beans.

How do you thin homemade chili?

If your chili ends up thicker than you like, try stirring in broth or water. Add small amounts at a time so it doesn’t become too thin. Taste and re-season, as necessary.

Variations

• Spice it up. Try adding green chiles, diced jalapeño, a little hot sauce, a sprinkle of red pepper flakes, or cayenne pepper.
• Use a different meat. Try it with ground chicken or turkey instead. Check out this turkey and vegetable chili recipe! You could even throw in some bacon.
• Make it vegetarian or vegan. Check out my crockpot vegetarian chili recipe or my instant pot vegetarian chili.
• Make it Tex-Mex. Swap the pinto beans for black beans and toss in a little bit of taco seasoning.
• Add more veggies. Try it with zucchini, bell pepper, corn, carrots, onions, or even sweet potato!

What to serve with chili?

Chili is packed with delicious and filling ingredients but I LOVE to serve it up with some yummy sides as well:

• Cornbread
• Beer Bread
• Pretzel Bites
• Pear, Blue Cheese, Candied Pecan Salad

How to store

Leftovers can be stored in an airtight container in the fridge for 4-5 days or in the freezer for up to 3 months.

To reheat, thaw in the fridge, if frozen, then heat on the stovetop or in the microwave until warm.

– Jennifer

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Easy Beef Chili Recipe

This Easy Chili is cozy, hearty, and guaranteed to hit the spot every time. Only 5 ingredients and 20 minutes stand between you and a bowl!

Course Dinner, Soup

Cuisine American

Keyword 20 minute dinner recipe, 5 ingredient beef dinner, comfort food, ground beef, quick chili recipe

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Servings 4 people

Calories 342kcal

Author Jennifer Debth

Equipment

• Stockpot

Ingredients

Easy Beef Chili

• 1 pound lean ground beef
• 1 (15 oz) can beans drained and rinsed - I actually used romano beans but you could also use kidney beans or pinto beans
• 1 (10 oz) can condensed tomato soup + 1 can worth of water
• 1/4 cup brown sugar packed (more to less to taste)
• 1 teaspoon chili powder more to taste
• 1 teaspoon salt more or less, to taste

Toppings, etc

• Shredded cheese
• Sour cream
• Veggies: cilantro, jalapenos, green onions, etc.
• Crackers
• Chips
• Cornbread

US Customary - Metric

Instructions

• Cook beef, breaking it up as you go, over medium heat in a large stockpot, then drain the grease.
• To the drained beef, add in beans, condensed soup, 1 soup can's worth of water, brown sugar, chili powder, and salt.
• Stir to combine, bring to a simmer, then simmer for 3-5 minutes, or until hot and slightly thickened.
• Taste and re-season, then serve with toppings and sides of choice!
• Take 5 seconds to rate this recipe below. We greatly appreciate it!

Notes

This could easily be doubled, tripled, etc to feed a larger crowd!

Nutrition

Serving: 1scoop | Calories: 342kcal | Carbohydrates: 40g | Protein: 31g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 70mg | Sodium: 1208mg | Potassium: 1095mg | Fiber: 7g | Sugar: 21g | Vitamin A: 425IU | Vitamin C: 10mg | Calcium: 62mg | Iron: 4.6mg

The post Easy Chili Recipe appeared first on Show Me the Yummy.

Hi, my name is Jennifer, and I am not good at making cute things. Until today. Usually I try making cute things (think: all the crafty things on Pinterest) and they end up as epic fails. Let’s just say it’s not my forté. Point being, if I can make these adorable little Halloween monster eye cookies, YOU can make these these adorable little Halloween monster eye cookies.

Ingredients

• Unsalted Butter – adds flavor and tenderness to any baked good. In this cookie recipe, butter is brought to room temperature, which yields the perfect chewy, but not too flat cookie. Using unsalted butter allows you to control how much salt goes into the recipe. 
• Brown Sugar – contains molasses which yields a rich flavor and moist, chewy cookie. Dark brown sugar is approximately 20% molasses and light brown sugar is 10%. Either can be used. 
• Egg Yolk – helps bind the cookie together. Adding just an egg yolk (versus the whole egg) to the yields a super tender, chewy cookie.
• Maple Syrup – adds additional chewiness to the cookie while also providing a rich, warm molasses flavor. Be sure to use pure maple syrup, not pancake syrup.
• All-Purpose Flour – a good base for all different kinds of cookies. The amount of flour added in a recipe will produce different textures. Drop cookies, like today’s recipe, is somewhere in the middle. These cookies will hold their shape, but aren’t dry; they are soft, yet chewy!
• Baking Soda – our leavening agent which keeps these cookies from spreading too much. 

• Salt – a must for any sweet treat! Salt enhances other flavors in the cookies while also balancing out the sweetness from the sugar, maple syrup, and mix-ins.
• Mix-Ins – the written recipe uses a combination of nuts, festive colored mini M&Ms, and candy eyeballs, but feel free to use whatever mix-ins you like such as chocolate chips!

How to make

1. Using your hand mixer (or stand mixer), cream together butter, brown sugar, and egg yolk, then beat in maple syrup.
2. Beat in flour, baking soda, and salt until well combined, then stir in mix-ins. 
3. Use a cookie scoop to scoop the dough onto a silicone mat lined baking sheet, then bake, cool, and devour!

How to store

Leftovers will last in an airtight container at room temperature for up to 1 week, in the fridge for 2 weeks, or in the freezer for 3 months. 

To enjoy again, thaw, if frozen, then enjoy chilled, room temperature, or warmed in the microwave. 

– Jennifer

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Halloween Monster Eye Walnut Cookies

These festive Halloween Monster Eye Cookies are SO cute and perfect for Halloween! A quick and easy cookie loaded with maple syrup, m&ms, and candy eyeballs!

Course Dessert

Cuisine American

Keyword halloween cookie, halloween dessert, monster cookie

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Servings 24 cookies

Calories 147kcal

Equipment

• Baking Sheet
• Silicone Mats
• Nesting Bowls
• Hand Mixer
• Medium Cookie Scoop

Ingredients

• 1/2 cup unsalted butter softened to room temperature
• 1/2 cup brown sugar packed
• 1 large egg yolk
• 1/2 cup pure maple syrup
• 2 cups all purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup chopped walnuts or pecans or replace with chocolate chips
• 1/2 cup mini m&ms
• Candy eyeballs to taste

US Customary - Metric

Instructions

• Preheat oven to 350 degrees F and line a rimmed baking sheet with a silicone mat. Set aside.
• In a large bowl, beat together butter, brown sugar, and egg yolk until fluffy, about 1 minute, then beat in maple syrup until well combined.
• Add in flour, baking soda, and salt and beat together until fully combined, then stir in nuts (or mix-in of choice) and M&Ms.
• Using a cookie scoop, scoop 6 cookies onto the prepared baking sheet.
• Gently press the candy eyeballs on top of the cookie dough.
• Bake in preheated oven for 10 minutes, or until cookies are cooked to your liking.
• Gently press more candy eyeballs into the baked cookies, then cool slightly before removing them from the baking sheet and placing them on a cooling rack.
• Repeat with remaining cookie dough, then eat and enjoy!
• Take 5 seconds to rate this recipe below. We greatly appreciate it!

Nutrition

Serving: 1cookie | Calories: 147kcal | Carbohydrates: 20g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Monounsaturated Fat: 1g | Cholesterol: 18mg | Sodium: 100mg | Potassium: 44mg | Sugar: 11g | Vitamin A: 20IU | Calcium: 21mg | Iron: 0.7mg

The post Halloween Monster Eye Cookies Recipe appeared first on Show Me the Yummy.

Why you’ll love these

• Nutritious. Packed with vitamins, minerals, and protein thanks to sweet potatoes and black beans. 
• Hearty. Meaty mushrooms, fluffy sweet potatoes, and fiber rich beans will keep you full and satisfied for hours. 
• Easy. A quick chop of sweet potatoes is really the only prep involved in this taco recipe. 
• Customizable. Don’t like mushrooms? Ditch ’em! Want it spicy? Throw in some cayenne pepper. 

Ingredients

• Sweet Potatoes – peeled and cubed into 1/2 inch chunks. Not a sweet potato fan? Try Yukon gold potatoes instead. 
• Mushrooms – add a hearty, meaty texture to satisfy the meat lovers. If mushrooms are’t your thing, simply omit and add an additional 8 oz sweet potato. 
• Olive Oil – coats the veggies to ensure a tender texture while roasting. Oil adds healthy fats to these tacos. 
• Spices: Paprika, Cumin, Chili Powder, Onion Powder, Garlic Powder, Salt, and Pepper – these every day spices work together to create a homemade taco seasoning blend. In a rush? Use a store-bought taco seasoning instead. 
• Black Beans – add additional texture and fiber to keep you full and satisfied. Another beans, such as pinto beans, may also be used. 

How to make

1. Place sweet potatoes and mushrooms onto a silicone mat lined baking sheet, then toss with olive oil and spices. 
2. Bake at 425 degrees F until the potatoes are tender, then stir in the black beans. 
3. Serve with tortillas and garnishes of choice and enjoy! 

What to serve with sweet potato tacos

These sweet potatoes are great in either corn or flour tortillas. I love topping them with pico, cilantro lime sauce, and guacamole, but the options are endless. Don’t forget the side dishes!

• Pico de Gallo
• Cilantro Lime Sauce
• Easy Guacamole
• Vegan Cashew Queso
• Sour Cream
• Shredded Cheese
• Shredded Lettuce
• Easy Black Beans
• Instant Pot Spanish Rice
• Instant Pot Mexican Corn Dip

How to store

Leftovers will last in a sealed airtight container in the fridge for 3-4 days or in the freezer for up to 2 months. 

To enjoy again, thaw, if frozen, then heat in the microwave until warm. 

– Jennifer

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Sweet Potato Tacos Recipe

These vegan Sweet Potato Tacos combine roasted sweet potatoes and savory black beans to create a quick, nutritious, and delicious meal.

Course Dinner

Cuisine Mexican

Keyword healthy, plant-based meals, plant-based protein, plant-based tacos, potato tacos, vegan, vegan dinner recipe, vegan protein, vegan tacos

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 4 people

Calories 391kcal

Equipment

• Baking Sheet
• Silicone Mats

Ingredients

• 2 pounds sweet potatoes peeled and cubed into 1/2 in chunks
• 1 (8 oz) package sliced mushrooms can replace with additional sweet potato
• 2 tablespoons olive oil
• 2 teaspoons paprika
• 2 teaspoons cumin
• 2 teaspoons chili powder
• 2 teaspoons onion powder
• 2 teaspoons garlic powder
• 2 teaspoons salt more to less to taste
• 1 teaspoon pepper
• 1 (16 oz) can black beans drained and rinsed

US Customary - Metric

Instructions

• Preheat oven to 425 degrees F and line a baking sheet with a silicone mat.
• Place sweet potatoes and mushrooms onto the prepared baking sheet, drizzle with oil, and sprinkle with paprika, cumin, chili powder, onion powder, garlic powder, salt, and pepper.
• Toss to combine, then bake in preheated oven for 20-30 minutes, or until the potatoes are tender, stirring every 10 minutes.
• Remove from oven, stir in black beans, then taste and re-season, if necessary.
• Serve in tortillas with toppings of choice and enjoy!
• Take 5 seconds to rate this recipe below. We greatly appreciate it!

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Notes

See What to Serve with Sweet Potato Tacos for ideas on what to top your tacos with!

Nutrition

Calories: 391kcal | Carbohydrates: 69g | Protein: 13g | Fat: 8g | Saturated Fat: 1g | Sodium: 1746mg | Potassium: 1381mg | Fiber: 16g | Sugar: 10g | Vitamin A: 32975IU | Vitamin C: 9.9mg | Calcium: 124mg | Iron: 5mg

The post Sweet Potato Tacos Recipe appeared first on Show Me the Yummy.

Why you’ll love these meatballs

• Nutritious. Thanks to lean turkey, these meatballs are a great source of protein.
• Flavorful. A simple blend of herbs and parmesan cheese pack a flavorful punch! 
• Quick and Easy. These meatballs come together with just a few simple, every day ingredients. 
• Versatile. Serve them over pasta, in a sub, or even spooned over your favorite potatoes. 

Ingredients

• Ground Turkey – I like using 93% lean. It keeps the meatballs lower in calories without being too dry. If you want more moisture, look for a ground turkey with a higher fat content. 
• Egg – our binding agent which keeps the meatballs from falling apart. 
• Parmesan – adds a salty, nutty flavor. A cheese blend, such as parmesan, asiago, and romano would also be delicious. 
• Spices: Garlic Powder, Onion Powder, Basil, Salt, and Pepper – this simple seasoning blend adds so much delicious flavor to the meatballs. Fresh garlic, onion, and herbs may also be used, but it adds additional prep. 

How to make

1. Mix ground turkey, egg, parmesan, and seasonings together in a large bowl, then shape into meatballs using a cookie scoop. 
2. Broil on a baking sheet until golden, then simmer the meatballs in your favorite pasta sauce. 
3. Spoon over noodles and serve with fresh basil and additional parmesan!

Variations

• Make them cheese. Stuff a cube of mozzarella into each meatball for a ooey-gooey center.
• Add some spice. Add red pepper flakes for a little kick.
• Switch up the meat. Try ground chicken, pork, beef, or a combination of them all!
• Simmer in another sauce. Try alfredo or pesto! 

Tips

• Use a cookie scoop. This is the easiest way to ensure all meatballs are the same size.
• Don’t over-mix. Over-mixing the meat as it can lead to tough meatballs.

How to make meatballs without breadcrumbs

This recipe doesn’t use breadcrumbs; the egg and parmesan work together to bind the meatballs.

How to serve turkey meatballs

• Keep it classic. Serve the meatballs over your choice of noodles with your favorite marinara sauce. 
• On a sub. Toast some bread, spoon on the meatballs and sauce, then broil with some cheese!
• Over mashed potatoes. Fluffy potatoes pair beautifully with tender meatballs. 

What to serve with turkey meatballs

• Roasted Vegetables
• Garlic Bread
• Pear, Blue Cheese, Candied Pecan Salad

How to store

Leftovers will last in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months. 

To enjoy again, thaw, if frozen, then heat with pasta sauce on the stove or in the microwave until warm.

– Jennifer

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Turkey Meatballs Recipe

These quick and easy, ultra juicy Turkey Meatballs are the perfect blend of nutritious and delicious! Made without breadcrumbs, these are naturally gluten-free and kid-approved.

Course Dinner

Cuisine American, Italian

Keyword easy dinner, ground turkey, healthy, healthy dinner recipe, healthy meatballs, high protein dinner, kid friendly, low fat recipe

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 18 meatballs

Calories 59kcal

Equipment

• Mixing Bowls
• Large Cookie Scoop
• Baking Sheet

Ingredients

• 1 pound lean ground turkey
• 1 large egg beaten
• 1/4 cup freshly shaved parmesan
• 1 teaspoon dried garlic powder
• 1 teaspoon dried onion powder
• 1 teaspoon dried basil
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• Marinara Sauce for serving
• Spaghetti for serving

US Customary - Metric

Instructions

• Place oven rack onto the top rung, then preheat broiler on high for 5 minutes.
• Place ground turkey, beaten egg, parmesan, garlic powder, onion powder, basil, salt, and pepper into a large bowl, then mix to combine.
• Use a cookie scoop to form 18 meatballs, place meatballs onto a rimmed baking sheet, then broil for 5 minutes or until the tops are golden brown.
• Bring pasta sauce to a low simmer in a large skillet over medium heat.
• Stir in broiled meatballs and simmer for 5-10 minutes or until meatballs are completely cooked through.
• Serve with your choice of pasta, fresh basil, and parmesan and enjoy!
• Take 5 seconds to rate this recipe below. We greatly appreciate it!

Video

Nutrition

Serving: 1meatball | Calories: 59kcal | Carbohydrates: 0.3g | Protein: 7.7g | Fat: 3.3g

The post Turkey Meatballs Recipe appeared first on Show Me the Yummy.

Today’s recipe isn’t really a recipe, but I just had to share this candy corn and peanut snack mix in case you hadn’t had it before!

What does candy corn and peanuts taste like?

The combination of candy corn and peanuts tastes like a Payday or Salted Nut Roll candy bar. The candy corn is sweet and creamy which balances out the salty, crunchy peanuts. 

Ingredients

• Candy Corn – surprisingly there are a few different brands of candy corn and they truly taste different. Make sure you’re using a brand that you enjoy the taste of. Brach’s and Zachary’s are the most common. I personally prefer Brach’s over Zachary. 
• Peanuts – used roasted, salted peanuts for the best flavor. The salt is key to balancing out the sugary candy. 

How to make

1. Place candy corn and peanuts into a bowl, toss to combine, and serve in your favorite festive dish!

Variations

• Switch up the candy corn. Try using an “Autumn Mix” which contains regular candy corn, Indian corn, and Mello Creme Pumpkins (pictured). 
• Try another nut. Anything roasted and salted would be delicious. Honey roasted peanuts, roasted cashews, almonds, pecans, etc. 
• Bulk it up. Add fall M&Ms (any flavor) or make a Target Favorite Day Candy Corn Crunch inspired mix by adding raisins, white chocolate, and pretzels to the original recipe.  

Is candy corn vegan?

Candy corn is not vegan. Some varieties contain gelatin, so if you follow a vegetarian diet, be sure to check the labels. 

Is candy corn gluten free?

Yes, candy corn is gluten free, however, some brands are processed in facilities that also process wheat, so it’s best to read the labels to confirm for yourself.

How to store

Leftovers will last in a sealed airtight container at room temperature for up to 2 weeks or in the freezer for up to a year. 

– Jennifer

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Candy Corn and Peanut Snack Mix

This Candy Corn and Peanut Snack Mix is the perfect combination of sweet and salty! This addictive fall treat is made with creamy candy corn and crunchy roasted peanuts.

Course Dessert, Snack

Cuisine American

Keyword fall snack, festive treat, halloween snack mix, sweet and salty

Prep Time 5 minutes

Cook Time 0 minutes

Total Time 5 minutes

Servings 32 people

Calories 135kcal

Author Jennifer Debth

Equipment

• Mixing Bowls
• Tupperware

Ingredients

• 1 (16 oz) bag candy corn or Harvest Blend (candy corn, Indian corn, pumpkins)
• 1 (16 oz) container roasted, salted peanuts

US Customary - Metric

Instructions

• Place candy corn and peanuts into a bowl then mix to combine.
• Serve immediately in a festive dish or store in a sealed airtight container.
• Take 5 seconds to rate this recipe below. We greatly appreciate it!

Notes

See Variations if you want to use other ingredients in your snack mix!

I like using equal parts candy corn and peanuts, but feel free to play around with the ratio.

Nutrition

Serving: 1oz | Calories: 135kcal | Carbohydrates: 16g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 96mg | Potassium: 90mg | Fiber: 1g | Sugar: 12g | Calcium: 8mg | Iron: 0.2mg

The post Candy Corn and Peanut Snack Mix appeared first on Show Me the Yummy.

When I tell you this slow cooker chex mix is addicting, I mean, I personally polished off half a sheet pan before it had even finished cooling. 

Ingredients

This snack mix is even better than store-bought chex mix and *almost* as easy as ripping open a bag.

• Unsalted Butter – adds a rich, creamy, buttery flavor to the mix. Unsalted butter is definitely preferred in this recipe to avoid being overly salted. 
• Worcestershire Sauce – gives that classic salty, tangy, bold chex mix flavor.
• Spices: Ranch Salad Dressing and Seasoning Mix, Garlic Powder, and Chili Powder – ranch seasoning mix adds a creamy, herby, tangy flavor, garlic powder adds a nutty, earthiness, and the chili powder adds just a touch of smoky spice. 
• Chex Cereal – feel free to use rice chex, corn chex, or a combination of the two. Wheat chex may also be used. 
• Pretzels – salted, mini twisted pretzels provide the best flavor and texture, but any pretzel will be fine in a pinch. 
• Cheese Crackers – use Cheez-Its original to keep it classic, but play around with other flavors, if preferred, such as white cheddar, hot & spicy, etc. 

How to make

Just few simple steps required to make this crockpot chex mix! 

1. Whisk together butter, worcestershire, ranch, garlic powder, and chili powder in a medium sized bowl.
2. Place cereal, pretzels, and Cheeze-Its into a 6 quart crockpot, then toss with the sauce until evenly coated. 
3. Cover and cook on LOW for 2-2.5 hours, stirring gently ever 30 minutes.
4. Spread the chex mix onto a rimmed baking sheet to cool before serving.

How do you keep chex mix from getting soggy?

The key to avoiding soggy chex mix is to place a thin towel over the top of the crockpot before putting the lid on. This helps catch the condensation that forms on the lid as the chex mix cooks.

Be sure to also cool the chex completely before storing it in a sealed airtight container. 

Why did my chex mix burn?

To prevent your chex mix from burning, make sure you’re stirring every 30 minutes throughout the 2 1/2 hour cook time. This re-distributes the mix-ins so the ones are the bottom aren’t cooking faster than those in the middle or on the top.

Can you bake slow cooker chex mix?

If you’re short on time, chex mix can be baked on a rimmed baking sheet lined with a silicone mat at 250ºF for 1 hour, stirring every 15 minutes.

Variations

• Use other mix-ins. Try rye chips, mixed nuts, oyster crackers, bagel chips, or other cereal.
• Spice it up. Add a few drops of hot sauce or a few shakes of cayenne to the sauce for a kick of heat.

How to store

Leftovers can be stored in an airtight container at room temperature for 1 week or in the freezer for up to 3 months. 

– Jennifer

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Slow Cooker Chex Mix

This Slow Cooker Chex Mix is easy to make and so addicting! A homemade version of a classic snack made with chex, crackers, and pretzels tossed in a tangy, slightly spicy sauce.

Course Snack

Cuisine American

Keyword crockpot snack mix, football food, salty snack, slow cooker snack, snack mix

Prep Time 5 minutes

Cook Time 2 hours

Total Time 2 hours 5 minutes

Servings 24 people

Calories 122kcal

Equipment

• Crockpot

Ingredients

• 1/4 cup unsalted butter melted and cooled slightly
• 1/4 cup Worcestershire sauce
• 1 (1 oz) packet ranch salad dressing and seasoning mix
• 1/2 teaspoon garlic powder
• 1 teaspoon chili powder
• 1 (12 oz) box Chex cereal (I've used rice and corn)
• 2 cups pretzels
• 2 cups Cheez-Its

US Customary - Metric

Instructions

• Whisk together melted butter, worcestershire sauce, ranch seasoning mix, garlic powder, and chili powder in a medium sized bowl. Set aside.
• Stir together Chex, pretzels, and Cheez-Its in a 6 quart crockpot, drizzle with the sauce, then gently stir until the sauce has evenly coated the mix-ins.
• Place a thin dish towel over the crockpot, place on the lid, then cook on LOW for 2 - 2.5 hours, gently stirring every 30 minutes.
• Pour the cooked chex mix onto a rimmed baking sheet in an even layer and let cool to room temperature.
• Serve immediately* or store in a sealed container.
• Take 5 seconds to rate this recipe below. We greatly appreciate it!

Video

Notes

*Although this is great the day of, I think this actually tastes best after it's had about a day to sit...the flavors really have a chance to develop!

Nutrition

Serving: 1handful | Calories: 122kcal | Carbohydrates: 21g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 5mg | Sodium: 328mg | Potassium: 92mg | Fiber: 2g | Sugar: 2g | Vitamin A: 180IU | Vitamin C: 2.2mg | Calcium: 42mg | Iron: 5.1mg

The post Slow Cooker Chex Mix appeared first on Show Me the Yummy.

Why you’ll love crockpot sesame chicken

1. Easy. You can’t beat a set it and forget it recipe. 
2. Delicious. Juicy chicken smothered in a sweet, yet tangy sauce. What’s not to love?!
3. Nutritious. This recipe is healthier than takeout, but it’s just a tasty.
4. Comforting. While this crockpot dish may not be loaded with heavy cream or canned goods, it still warms you from the inside out! 
5. Versatility. Spoon the saucy chicken over rice, noodles, or veggies. 
6. Meal Prep Friendly. Make a batch, then portion them out into individual containers for each meals all week.  

Ingredients

• Chicken – boneless, skinless chicken breasts or thighs may be used. Chicken breasts are leaner, but chicken thighs are often juicer and more affordable. Either way, you’ll end up with very tender chicken. 
• Sauce: Chicken Broth, Seasoned Rice Vinegar, Soy Sauce, Honey, Ketchup – broth provides a flavorful base for the sauce. Seasoned rice vinegar provides a nice tang, soy sauce adds a depth, and the honey and ketchup provide a subtle sweetness. If you can’t find seasoned rice vinegar, try apple cider vinegar, but only used half the amount listed. Need it sweeter? Add more honey!
• Spices: Garlic, Red Pepper Flakes, Ground Ginger, and Pepper – freshly minced garlic adds a subtle nuttiness, red pepper flakes add heat, and the ginger and pepper provide an earthy warmth. Want more spice? Add more red pepper flakes! 
• Cornstarch – whisked into the sauce to thicken. 

How to make

1. Whisk together broth, rice vinegar, soy sauce, honey, ketchup, garlic, red pepper flakes, ginger, and pepper, then pour into a greased crockpot.
2. Add in chicken, then cover and cook on LOW or HIGH until the chicken has cooked through. 
3. Cube the chicken, whisk in the cornstarch, then cook until the sauce has thickened. 
4. Serve over rice or noodles and enjoy!

How bad is sesame chicken for you?

Traditional sesame chicken isn’t the most nutritious dish on the menu, but this recipe is a healthier version of the classic. We ditched the breading and the deep frying and greatly reduced the amount of sugar. 

What is the difference between general tso’s chicken, orange chicken, and sesame chicken?

All three dishes are fried chicken dishes with sweet sauces. General Tso’s is tangy and spicy, orange chicken has a strong sweet and sour orange flavor, and  sesame chicken has a nice balance of sweet and savory. 

What to serve with crockpot sesame chicken

Sesame chicken is typically spooned over rice. If you’re looking for a more complete meal, try serving this with an appetizer and some veggies!

• Crab Rangoon Dip
• Air Fryer Egg Rolls with Sweet and Sour Sauce
• Potstickers
• Asian Roasted Broccoli

How to store

Leftovers can be stored in an airtight container in the fridge for 3-4 days or in the freezer for 2-3 months. 

To enjoy again, thaw in the fridge, if frozen, then heat in the microwave until warm.

– Jennifer

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Crockpot Sesame Chicken Recipe

This Crockpot Sesame Chicken is a slow-cooked, flavorful dish made with tender chicken and a sweet, tangy sauce. It's better than takeout and good for you too!

Course Dinner

Cuisine Chinese

Keyword chicken breast, crockpot, healthy

Prep Time 5 minutes

Cook Time 3 hours

Total Time 3 hours 5 minutes

Servings 4 people

Calories 327kcal

Equipment

• Crockpot

Ingredients

• 1 cup chicken broth divided
• 1/4 cup seasoned rice vinegar
• 1/4 cup soy sauce or gluten free alternative
• 1 tablespoon honey
• 1 tablespoon ketchup I used an all natural, free of sugar variety - NOTE: there's a mistake in the video, it says sriracha, but it's ketchup 🙂
• 2 cloves garlic minced or pressed
• 1/2 teaspoon red pepper flakes or more to taste
• 1/4 teaspoon ground ginger
• 1/4 teaspoon black pepper
• 2 pounds boneless, skinless chicken breasts
• 1/4 cup cornstarch
• Sesame seeds, cilantro, and red pepper flakes optional for topping
• Rice, brown rice, or cauliflower rice for serving

US Customary - Metric

Instructions

• Grease a 6 quart crockpot with cooking spray. Set aside.
• Whisk together sauce ingredients: 3/4 cups broth, rice vinegar, soy sauce, honey, ketchup, garlic, red pepper flakes, ginger, and pepper, then pour half into the prepared crockpot.
• Place chicken into crockpot, then top with the remainder of the sauce.
• Cover and cook on LOW for 4 hours or HIGH for 2 hours.
• Remove chicken from crockpot and set aside.
• In a small bowl whisk the cornstarch and remaining 1/4 cup broth together until smooth, then slowly whisk that mixture into the sauce until well combined.
• Place chicken back into crockpot, cover and cook for an additional 30 mins on HIGH (if you cooked on HIGH before) or 1 hour on HIGH (if you cooked on low before).
• Remove chicken, cut into chunks, then stir back into sauce.
• Serve with your choice of rice and additional toppings and enjoy!
• Take 5 seconds to rate this recipe below. We greatly appreciate it!

Video

Nutrition

Serving: 1scoop | Calories: 327kcal | Carbohydrates: 14g | Protein: 50g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 145mg | Sodium: 1327mg | Potassium: 928mg | Sugar: 5g | Vitamin A: 160IU | Vitamin C: 7.3mg | Calcium: 21mg | Iron: 1.3mg

The post Crockpot Sesame Chicken Recipe appeared first on Show Me the Yummy.

Happy Meatless Monday! Whether you follow a plant based diet or not, you’re going to fall head over heals for these healthy zucchini oat bars. They’re meant to be eaten as a dessert, hellooo warm and gooey, melted dark chocolate chunks, but they’re definitely healthy enough for breakfast, hellooo naturally sweetened with bananas and raisins. Now wait! I know. Who actually likes raisins? But trust me. You don’t taste them and you won’t even notice the texture, because they get ground up with the oats. These oat bars are full of good for you ingredients, can be vegan and gluten free, are portable, and can be made in advance. All of these things make them PERFECT for an on the go breakfast for you and the kiddos.

Ingredients

These healthy bars are chock full of good for you ingredients like wholesome oats, nutrient dense flaxseed, and zucchini which is loaded with vitamins and minerals. As I said before, these are definitely healthy enough for breakfast, but I’m telling you that antioxidant rich dark chocolate makes these soooo perfect for dessert.

• Old fashioned oats. Most zucchini bars use flour as a base, but today, we’re using oats that we grind into a “flour” in our food processor before adding in the rest of the ingredients. I love using old fashioned oats instead of flour, because it’s rich in fiber!
• Raisins. Instead of sugar, today, we’re using raisins to sweeten our bars. You could also use dates, but dates are often SO expensive and I’ve found that raisins work just as well for a fraction of the cost.
• Ground flaxseed. This doesn’t really serve a purpose other than a nutritional one. Flax is a great source of healthy fat, antioxidants, protein, and fiber.
• Cinnamon. For flavor! I LOVE adding cinnamon, especially in less sweet, healthier recipes, because I think it adds more flavor and natural sweetness.
• Baking soda. This gives these healthy oat zucchini bars a nice little fluff and rise.
• Salt. I ALWAYS use salt when I’m baking. It amps up the flavor and balances the sweetness.
• Ripe bananas. Along with the raisins, we’re using bananas to sweeten these bars. They also keep these bars super moist and tender. Definitely use a nicely browned banana for maximum sweetness and moisture. If you’re not a banana fan, you could TRY to replace with equal parts applesauce or pumpkin, but I can’t guarantee the results for taste and texture.
• Peanut butter. You could really use any nut butter you like, but I like the taste of peanut butter the best. These help bind the bars, so be sure you’re using an all natural, no sugar added, runny peanut butter for best results.
• Applesauce. Like the peanut butter, this helps to bind the bars. Like the banana, this helps add a subtle sweetness. Be sure to use an unsweetened variety to keep the sugar content low!
• Vanilla extract. For flavor! I LOVE adding vanilla, especially in less sweet, healthier recipes, because I think it adds more flavor and natural sweetness.
• Zucchini. You can’t have zucchini bars without zucchini. Healthy zucchini bars, to me, is definitely a “having your cake and eating it too” moment, because you’re eating vegetables, but you’re also eating dessert. #winning 😉
• Dark chocolate chunks. Adds a little sweetness and a WHOLE lotta yum. You just can’t beat the pools of melty dark chocolate that are created during the baking process. You could use any kind of chocolate you have on hand, but I like a less sweet dark chocolate the best!

How to make

While classic zucchini bars can be laden with sugar, these healthy zucchini oat bars are a healthier twist on the classic! I love that these bars are naturally sweetened with raisins and ripe bananas and bonus: it’s a great way to pack in some veggies.

1. Pulse oats and raisins together in the food processor until the mixture looks like flour.
2. Add in the flax, cinnamon, baking soda, salt, bananas, peanut butter, applesauce, and vanilla.
3. Blend until the mixture looks like a batter and all the ingredients are incorporated.
4. Use a spatula to stir in the zucchini and dark chocolate chunks.
5. Bake at 375 degrees F for 20-30 minutes.
6. Cool, slice, and serve!

You can serve these bars immediately, or keep them at room temperature in a sealed airtight container for up to a week. Any longer and they’ll start to mold, because they’re so moist. These healthy zucchini oat bars are great at room temperature, but I prefer to warm them up in the microwave until the dark chocolate is nice and melty again.

Can i make these vegan?

As long as you use a dairy free, vegan dark chocolate chip, these are already vegan! If you’re not vegan, feel free to use any type of chocolate chip you like.

Can i make these gluten free?

As long as you’re using certified gluten free oats, these are already gluten free! If you’re not gluten free, you can use any variety of old fashioned oats.

How to store

Leftovers will last at room temperature for up to 1 week or in the freezer for up to 2 months. For best results, cool the bars completely, slice them into individual bars, wrap in saran wrap, then place into a ziplock baggie or airtight container before storing!

To reheat, unwrap and microwave until warm.

– Jennifer 

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Healthy Zucchini Oat Bars

These healthy zucchini oat bars are healthy enough for breakfast, but indulgent enough for dessert. They're vegan, gluten free, and perfect for an on the go nutritious treat! Loaded with oats, flax, zucchini, and naturally sweetened with raisins, bananas, and dark chocolate!

Course Breakfast, Dessert

Cuisine American

Keyword healthy, vegan, zucchini

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 9 bars

Calories 224.07kcal

Author Jennifer Debth

Equipment

• Food Processor
• Square Cake Pans - 8 inch

Ingredients

• 1 1/2 cups old fashioned oats be sure they’re gluten free, if necessary
• 1/2 cup raisins make sure they’re moist and sticky, if they’re not, soak in warm water for 10 minutes, then drain
• 1/4 cup ground flaxseed
• 1 teaspoon cinnamon
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 very ripe bananas
• 1/4 cup creamy peanut butter use an all natural, runny, no sugar added, just nuts variety
• 1/4 cup applesauce
• 1 teaspoon vanilla extract
• 1 cup shredded zucchini squeezed dry
• 1/2 cup dark chocolate chunks plus more for topping, use a vegan brand if desired

US Customary - Metric

Instructions

• Preheat oven to 375 degrees F and grease an 8x8 inch nonstick pan with cooking spray and line with parchment paper.
• Place oats and raisins into a food processor, then process together until the oats resemble a flour.
• Add in flaxseed, cinnamon, baking soda, salt, bananas, peanut butter, applesauce, and vanilla.
• Process until smooth. Scrape down the sides, if necessary.
• Use a spatula to stir in zucchini and chocolate chunks.
• Pour into prepared pan and top with more chocolate chunks.
• Bake in preheated oven for 20-30 minutes or until an inserted toothpick comes out clean.
• Cool in pan for 15 minutes, then slice into 9 large bars.
• Take 5 seconds to rate this recipe below. We greatly appreciate it!

Video

Notes

You can serve these bars immediately, or keep them in at room temperature in a sealed airtight container for up to a week. Any longer and they'll start to mold, because they're so moist.

Nutrition

Serving: 1bar | Calories: 224.07kcal | Carbohydrates: 31.05g | Protein: 5.77g | Fat: 9.64g | Saturated Fat: 4.04g | Polyunsaturated Fat: 0.33g | Monounsaturated Fat: 0.33g | Cholesterol: 0.1mg | Sodium: 299.54mg | Potassium: 347.26mg | Fiber: 6.25g | Sugar: 8.39g | Vitamin A: 44.34IU | Vitamin C: 5.18mg | Calcium: 52.72mg | Iron: 0.85mg

The post Healthy Zucchini Oat Bars Recipe appeared first on Show Me the Yummy.