Here’s What You Should Eat For Dinner

This fresh and healthy quinoa-lentil salad has everything you need from a meal in one bowl.

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Rachel Sanders

2. Lentil, Quinoa & Feta Summer Salad

Recipe by Rachel SandersServes 4

This recipe is written to be made from scratch, but it’s even easier if you already have cooked grains or beans on hand to throw in. Feel free to swap out quinoa for another grain — bulgur or rice would work well. Chickpeas or white beans would be a very nice to alternative to lentils.

INGREDIENTS

For the Salad:1 cup frozen green peas1/2 cup uncooked quinoa1/2 cup uncooked green or brown lentils2 or 3 carrots1/2 of one long seedless cucumber (or 1 small cuke)1 garlic scape or scallion1/2 cup chopped fresh parsley1/4 cup chopped fresh mint4 oz. block feta cheesekosher salt and black pepper to taste

For the Dressing:1 Tbsp finely grated fresh ginger1/2 tsp powdered cumin1/2 tsp dijon mustardjuice of 1 lemon1 Tbsp cider vinegar or wine vinegar1/4 cup olive oil

PREPARATION1. Bring two medium pots of water to a boil.

2. Add the peas to one pot and cook for about two minutes, or just until they’re heated through and bright green. Using a slotted spoon, scoop the peas into a bowl or colander (leaving the water in the pot) and rinse the peas under cold water to stop cooking.

3. In the same pot, add the lentils and return it to a boil. Stir, turn down to a simmer, and cook about 15-20 minutes, until the lentils are tender but still holding their shape. Drain well and let cool.

4. At the same time as the lentils, add quinoa to the second pot of water and return to a boil. Stir, turn down heat, and simmer about 12 minutes or until tender but still slightly crunchy. Drain quinoa, return to the pot while still hot, and put the lid back on. Let sit for 5-10 minutes, then fluff with a fork and remove the lid. Let cool.

5. While quinoa and lentils cook: Peel and shred the carrots, dice the cucumber, thinly slice garlic scape or scallion. Crumble or dice feta cheese.

6. Make the dressing: Combine all ingredients in a jar with a tight lid and shake well or emulsify with an immersion blender.

7. Combine quinoa, lentils, peas, vegetables, chopped herbs, and feta in a large bowl. Pour over about 1/4 cup dressing to start, adding more as needed to coat everything (there will likely be some left over). Season with salt (at least 1 tsp, probably more) and black pepper to your taste.

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Rachel Sanders

Read more: http://buzzfeed.com/rachelysanders/healthy-quinoa-lentil-feta-salad

This Coffee Crumb Cake French Toast Is The Breakfast You Deserve

Mornings are hard. French toast made out of cake will help. BF_STATIC.timequeue.push(function () { if (BF_STATIC.bf_test_mode) localStorage.setItem(‘posted_date’, 1408365008); }); BF_STATIC.timequeue.push(function () { document.getElementById(“update_posted_time_3420457”).innerHTML = “posted on ” + UI.dateFormat.get_formatted_date(1408365008); });

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Lauren Zaser / BuzzFeed

Crumb cake is delicious. French toast is delicious. French toast made out of crumb cake (and infused with coffee, for good measure) goes beyond delicious and into new, unexplored territories of decadence. But you know what? You did the hard work of waking up this morning, and you deserve it.

2. Coffee Crumb Cake French Toast

Makes 9 slices

INGREDIENTS

French Toast:6 eggspinch of kosher salt1 1/2 tablespoons instant coffee or instant espresso powder 1 1/2 cups milk1/2 teaspoon vanilla extract1 18-ounce storebought crumb cake, cut in 9 squares3 tablespoons butter, divided

Coffee Whipped Cream: 1 cup heavy cream, chilled1 tablespoon confectioner’s sugar, sifted1 teaspoon instant coffee or instant espresso powder

Optional: fresh berries, maple syrup

PREPARATION

French Toast:Preheat oven to 200°F to keep slices warm as you finish them.

In a medium bowl, beat eggs with salt and 1 1/2 tablespoons instant coffee. Whisk in milk and vanilla.

Lay out the coffee cake squares in a single layer in a large baking dish and pour the egg mixture over. Soak for about 30 seconds, flip cake squares, and let sit for another 30 seconds or until the squares are fully saturated.

Heat a 10-12” nonstick or cast iron skillet over medium-low heat.

Melt 1 tablespoon butter (or less if you’re using a nonstick pan) in the hot skillet and add one or two slices of soaked crumb cake, crumb side up, making sure to leave space between the pieces. Cook 2 to 3 minutes, until golden-brown, then flip with a spatula and repeat on the other side. If the cake is burning, turn the heat down a little. When the top and bottom are brown and crisp, use tongs to turn the cake sideways and brown each of the four sides for about 30 seconds each side, just to until a light crust forms. Repeat with the remaining slices of cake and butter; you can eat right away or keep slices warm on a tray in the 200°F oven while you cook the rest.

Coffee Whipped Cream: Whip cream in a bowl by hand or with a mixer just until it holds soft peaks. Add 1 teaspoon instant coffee and 1 tablespoon confectioner’s sugar and whip for another 10 seconds just to blend.

Serve slices of French toast with a dollop of whipped cream, with berries and maple syrup on the side.

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Lauren Zaser / BuzzFeed

4. This recipe is one of the delicious contestants in an epic three-day Mix & Mash-Up food tournament happening this week on Good Morning America.

This recipe is one of the delicious contestants in an epic three-day Mix & Mash-Up food tournament happening this week on Good Morning America .

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GMA

Tune into GMA on ABC between 8 a.m. and 9 a.m., August 18-20, to see more awesome food mash-ups and cast your vote for the winner!

Read more: http://buzzfeed.com/rachelysanders/this-coffee-spiked-crumb-cake-french-toast-is-the-breakfast

This Pretzel-Covered S’moresicle Is The Best Thing You’ll Eat All Summer

Ice cream. Toasted marshmallows. Chocolate. Graham crackers. Pretzels. Eternal salty-sweet happiness. BF_STATIC.timequeue.push(function () { if (BF_STATIC.bf_test_mode) localStorage.setItem(‘posted_date’, 1408542835); }); BF_STATIC.timequeue.push(function () { document.getElementById(“update_posted_time_3422462”).innerHTML = “posted on ” + UI.dateFormat.get_formatted_date(1408542835); });

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BuzzFeed

2. Salty Pretzel S’Moresicles

Serves 6

INGREDIENTS1 pint (2 cups) vanilla ice cream, slightly softened in the fridge3 oz. (1 1/2 cups) mini marshmallows4 oz. good-quality milk chocolate or chocolate chips2 tablespoons refined coconut oil2 graham crackers10 mini pretzel twists (enough for about 1/4 cup of crumbs)

SPECIAL EQUIPMENTsix 3-oz. paper Dixie cups or popsicles moldswooden popsicle sticks

PREPARATION

Turn on your oven’s broiler or preheat the oven to its highest temperature. Spread out the marshmallows evenly on a large baking sheet lined with aluminum foil. Once the oven is hot, slide the marshmallows in and broil or bake on the top rack for about 30-45 seconds, just until they get golden-brown and puffy.

Combine ice cream and toasted marshmallows in a blender or food processor and pulse just until thoroughly mixed, with no big chunks of marshmallow. You can also combine in a bowl and use an immersion blender.

If using popsicle molds, line the molds with plastic wrap before filling them. Divide the mixture evenly between Dixie cups or popsicle molds. Insert popsicle sticks into the center of each cup; if the ice cream has softened too much and sticks won’t stay upright, let the pops freeze for 30-60 minutes before inserting them. Freeze for at least 6 hours, until solid.

When you put the pops in the freezer, microwave the chocolate and coconut oil in a heat-proof mug or glass (wide enough to dip pops into), stirring every 30 seconds, until smooth and fully melted. Let cool completely and keep at room temperature while the pops freeze.

Once the pops are frozen solid, crush graham crackers and pretzel twists into coarse crumbs and set out in a shallow dish. If the chocolate sauce has started to solidify, microwave for just a few seconds to re-melt it (but you don’t want it to be warm). Stir to make sure it’s smooth and fully blended.

Working with one pop at a time, carefully tear off the Dixie cup or plastic wrap. Dip the pop into the chocolate, twirling as you take it out to make sure the sauce is evenly distributed. Immediately, before the chocolate hardens, roll the pop in graham cracker and pretzel crumbs to evenly coat it. Eat right away or freeze on a tray for later.

3. This recipe is one of the delicious contestants in an epic three-day Mix & Mash-Up food tournament happening this week on Good Morning America.

This recipe is one of the delicious contestants in an epic three-day Mix & Mash-Up food tournament happening this week on Good Morning America .

View this image ›

GMA

Tune into GMA on ABC between 8 a.m. and 9 a.m., August 18-20, to see more awesome food mash-ups and cast your vote for the winner!

Read more: http://buzzfeed.com/rachelysanders/pretzel-smoresicle

5 Cheap And Delicious Dinners To Make This Week

Each recipe serves two hungry people with too much self-respect to survive on ramen and Easy Mac.

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Graphic by Chris Ritter / Photos by Macey Foronda

2. Use the grocery list below to make the five dinner recipes in this post over the course of a week in whatever order you like.

Your safest bet is to make them all within a week of grocery shopping to ensure that the ingredients stay fresh. It’s not the biggest deal if you do it over the course of 10 days or so, but know that your cilantro probably won’t last that long — though if you store it with the stems in water (like flowers) in the fridge, it might). Keep your meat in the freezer whether you cook this over a week or 10 days, but put it in the fridge two days before you plan to use it.

Also, though the recipes call for lots of the same ingredients, no recipe calls for leftovers from another. So, you can cook them in any order.

3. Here are all the groceries you’ll need to cook these five dinners:

Here are all the groceries you'll need to cook these five dinners:

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4. Pssst… I’m assuming you have olive oil, kosher salt, and freshly ground pepper.

stockngo.com

souschef.co.uk

crateandbarrel.com

 

PRODUCEGala apple, $.89Green Cabbage, $1.99Carrots, 1 pound, $.99Fennel, $2.49Ginger root, 1/4 pound, $.89Cilantro, 1 bunch, $.99Lemon, $.69Limes, 2, $.66Onions, 3 pound bag, $1.99Jalapeno pepper, $.19Russet potatoes, 5 pound bag, $3.49

MEATBacon, 16 ounce package, $4.49Chicken thighs, 4 (1 1/2 pounds), $3.43Pork stew meat, 1 pound, $4.99

DAIRYEggs, dozen, $1.69

BEVERAGESApple Juice, 15.2 ounce bottle, $1.49

PANTRY STAPLESSoba noodles, 12 ounces, $2.79Black beans, 15.5 ounce can, $1.09Sliced almonds, 2.25 ounce bag, $2.49Sesame seed oil, 5 ounces, $5.99Honey, 12 ounces, $3.99Soy Sauce, 10 ounces, $2.49 (not pictured)

GROCERY TOTAL: $50.19 (based on Indianapolis, IN prices at peapod.com)

6. Certain key steps are photographed below each recipe to help make sure you’re on the right track.

Sometimes, it can be frustrating when a recipe tells you to cook the onions until they’re soft, or toast almonds until slightly browned and fragrant. Because, really, what does that mean? The pictures are included below to help you out with those slightly confusing steps, but they are not meant as an in-depth, step-by-step guide to the entire recipe.

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8. Jalapeño Chicken Thighs with Black Beans and Honey-Lime Glazed Carrots

Serves 2

Recipe by Teri Tsang Barrett

INGREDIENTSExtra-virgin olive oil5 tablespoons honey, divided1/4 cup lime juice (from 2 limes), divided1 jalapeño, roughly choppedKosher salt and freshly ground pepper2 large bone-in, skin-on chicken thighs (about 3/4 pound)1/2 onion, finely chopped1 15 ounce can black beans, rinsed and drained2 tablespoons chopped cilantro, divided2 medium carrots (about 8 ounces), peeled and sliced on the diagonal 1/3-inch thick

PREPARATIONCombine 1/4 cup olive oil, 3 tablespoons honey, 2 tablespoons lime juice, the jalapeño and 1 teaspoon salt in a small food processor* (if you don’t have one, see below) and puree until smooth. Pour into a quart-size resealable plastic bag, then add the chicken. Massage the bag to coat the chicken with the marinade, then refrigerate for at least 1 hour or up to overnight.

Preheat the oven to 450˚F. Heat 1 tablespoon olive oil in a small saucepan over medium heat until hot. Add the onion and cook until softened, about 5 minutes. Stir in the beans, 3/4 cup water, 1 tablespoon lime juice, 1/2 tablespoon cilantro and 1/2 teaspoon salt. Cook, stirring occasionally, until the beans break down, mashing as desired, about 20 minutes. Cover to keep warm; if needed, reheat over low heat before serving and thin with a spoonful or two of water.

While the beans are cooking, set a rack on top of a baking sheet. Remove the chicken from the marinade, arrange on the rack and season with salt. Roast in the oven until charred in spots and cooked through, about 30 minutes. Let stand for 10 minutes, then serve with the carrots and black beans.

While the chicken is in the oven, heat 1 tablespoon olive oil in a 12-inch skillet over medium-low heat. Add the carrots, season with salt and cook, stirring occasionally, until al dente (they should be just tender on the outside), about 5 minutes. Add 1/4 cup water, the remaining 2 tablespoons honey and 1 tablespoon lime juice and cook, stirring occasionally, until the carrots are fork-tender and the liquid has cooked off, about 20 minutes. Toss with the remaining 1 tablespoon cilantro and season with salt and pepper.

*If you don’t have a food processor just chop the jalapeño as small as possible and whisk the oil, honey, lime juice, jalapeño, salt and pepper together by hand.

9. Your chicken should be coated as evenly as possible in the marinade.

Your chicken should be coated as evenly as possible in the marinade.

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10. Don’t add the beans, cilantro and lime juice until your onions are soft and just slightly browned, like this:

Don't add the beans, cilantro and lime juice until your onions are soft and just slightly browned, like this:

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11. It’s really up to you how much to cook your beans, but I suggest 20 minutes, covered.

It's really up to you how much to cook your beans, but I suggest 20 minutes, covered.

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12. When you cook the chicken thighs, make sure they’re not touching.

When you cook the chicken thighs, make sure they're not touching.

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13. Before you add the honey, lime juice and water to the carrots, they should be just starting to soften, without any color.

Before you add the honey, lime juice and water to the carrots, they should be just starting to soften, without any color.

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14. After you add the honey, lime juice, and water, cook them just until all of the liquid has evaporated. Any longer and the honey will start to burn the bottom of the pan.

After you add the honey, lime juice, and water, cook them just until all of the liquid has evaporated. Any longer and the honey will start to burn the bottom of the pan.

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17. Braised Pork with Fennel and Apple

Serves 2

Recipe by Teri Tsang Barrett

INGREDIENTS1 bulb fennel, trimmed, halved lengthwise and cored, plus chopped leafy fronds for sprinklingExtra-virgin olive oil1 pound pork stew meat or boneless pork shoulder/butt, cut into 1 1/2-inch piecesKosher salt and freshly ground pepper1 onion, diced1 apple — peeled, cored and cut into 10 to 12 wedges1 cup apple juice1 pound small russet potatoes (about 3)

PREPARATIONPosition the fennel halves, cut-side down, on a cutting board. Thinly slice the bulbs lengthwise 1/4-inch thick (see photos below for what this should look like); do not separate the segments if attached at the core. Set aside.

Coat the bottom of a dutch oven with olive oil (about 2 tablespoons for a 5-quart pot) and place over high heat. Season the pork with salt and pepper. Once the oil is hot (a drop of water will cause the oil to spit and sizzle when it’s ready), add the pork in an even layer without overcrowding the pan (do this in batches, if needed) and cook until browned in spots on all sides, about 12 minutes; transfer to a bowl.

Immediately add the onion and fennel to the pan, season with salt and cook, stirring, until the pan is dry with lots of browned bits collected on the pan, 2 to 3 minutes. Deglaze the pan by adding about 1/4 cup water and scraping up all the browned bits from the bottom. Cook, stirring occasionally, until the onion has softened and the liquid has cooked off, about 5 minutes. Return the pork and any juices to the pan along with the apple wedges, apple juice and about 3/4 cup water; submerge the pork in the liquid so that the tops are barely showing, adding more water if needed. Taste the liquid and season to taste with more salt and pepper. Bring to a boil over high heat, then lower the heat to a simmer, cover and cook, stirring every 30 minutes or so and re-submerging the meat, until the pork easily falls apart when pierced with a fork, 1 hour 45 minutes to 2 hours.

About 20 minutes before the pork is done, peel and cut the potatoes into 1-inch cubes. Place in a saucepan with 1 teaspoon salt and cover with water by 1 inch. Bring to a boil over high heat, then lower the heat to a simmer and cook until easily pierced with a fork, 10 to 12 minutes. Drain, then return the potatoes to the same saucepan. Drizzle with 2 tablespoons olive oil and about 1/4 cup of the liquid from the pork stew. Put the saucepan over low heat, and use a potato masher or fork to mash, over low heat, to desired consistency.

Divide the mashed potatoes between two shallow bowls or pasta plates, then top with the pork mixture. Sprinkle with the fennel fronds.

18. When you brown meat, it’s so important that you don’t crowd the pan.

When you brown meat, it's so important that you don't crowd the pan.

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19. Because, uncrowded pan = fantastic caramelization (meaning, FLAVOR).

Because, uncrowded pan = fantastic caramelization (meaning, FLAVOR ).

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20. When you add the vegetables, you can crowd them a little bit more, but not too much.

When you add the vegetables, you can crowd them a little bit more, but not too much.

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21. You still want them to caramelize a little as they soften.

You still want them to caramelize a little as they soften.

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22. When deglazing, just add a little bit of water, push the vegetables aside, and use a spoon or spatula to scrape up the dark bits that are sticking to the bottom of the pan.

When deglazing, just add a little bit of water, push the vegetables aside, and use a spoon or spatula to scrape up the dark bits that are sticking to the bottom of the pan.

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23. When you add the pork, apples, and juice, add just enough water to cover most, not all of the pork.

When you add the pork, apples, and juice, add just enough water to cover most, not all of the pork.

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The pot will be covered as it cooks, so un-submerged pork won’t get dry. Plus, you’ll be stirring every half hour.

24. When boiling potatoes, be sure to only cover them with an inch of water. Any more, and it’ll take forever to boil.

When boiling potatoes, be sure to only cover them with an inch of water. Any more, and it'll take forever to boil.

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25. After you’ve drained the cooked potatoes and heated them back up in the pan, they should be fairly dry.

After you've drained the cooked potatoes and heated them back up in the pan, they should be fairly dry.

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26. Add enough olive oil and braising liquid to the potatoes so that they mash easily, but don’t worry that they’re still a little dry.

Add enough olive oil and braising liquid to the potatoes so that they mash easily, but don't worry that they're still a little dry.

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You’re going to douse them in delicious stew; drier potatoes just means they’ll better absorb all of the great pork flavor.

27. When your stew is done, the liquid will have darkened, the fennel will be super soft, and the pork will be easy to pull apart with a fork.

When your stew is done, the liquid will have darkened, the fennel will be super soft, and the pork will be easy to pull apart with a fork.

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30. Asian Chicken Salad with Sesame Vinaigrette

Serves 2

Recipe by Teri Tsang Barrett

INGREDIENTS1 2-inch knob of gingerExtra-virgin olive oil2 1/2 tablespoons sesame oil, divided3 tablespoons soy sauce, divided2 large bone-in, skin-on chicken thighs (about 3/4 pound)2/3 cup sliced almonds1/2 head green cabbage, cored and sliced very thin2 carrots sliced very thin or grated on a grater with large holes (about 1 cup)3 tablespoons lemon juice (from 1 lemon), divided2 teaspoons honey, divided2 tablespoons roughly chopped cilantro leaves

PREPARATIONPeel the ginger: Hold the knob in one hand, then hold a spoon in the other hand and use the edge of the spoon to scrape off the ginger peel. Finely grate the ginger; you will need about 3 teaspoons.

Scrape 1 teaspoon of grated ginger into a resealable plastic bag (set the rest aside), then add 1 tablespoon each of the olive oil, the sesame oil and the soy sauce. Add the chicken and squish up the bag to coat the chicken with the marinade. Refrigerate the bag, turning occasionally, for at least 1 hour and up to overnight.

Preheat the oven to 450˚F. Set a rack on a rimmed baking sheet and arrange the chicken on top. Roast until crisp and cooked through, about 30 minutes. Let rest for 10 minutes.

While the chicken is roasting, heat a medium or large skillet over medium-high heat. Add the almonds and toast, shaking the pan frequently to move the almonds around, until fragrant and the nuts are beginning to color, 5 to 7 minutes. Remove from the heat and set aside.

Put the cabbage and carrots in a large mixing bowl. In a small bowl, make the dressing: Whisk together the lemon juice, the remaining 2 tablespoons soy sauce and 2 teaspoons grated ginger, and the honey; gradually whisk in 2 tablespoons olive oil and 1 1/2 tablespoons sesame oil. When the chicken is done and resting, pour the dressing over the cabbage mixture and toss well, then season with salt. Add the almonds and cilantro and toss again.

Remove the bone from each thigh, then slice as desired.

Divide the cabbage mixture between two serving plates, then top each plate with one sliced chicken thigh.

31. Peeling ginger with a spoon is so much easier than using a peeler. Just use the edge of the spoon to scrape the skin.

Peeling ginger with a spoon is so much easier than using a peeler. Just use the edge of the spoon to scrape the skin.

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32. It’s easier to keep the chicken coated in the marinade when you press as much air out of the bag as possible before you seal it.

It's easier to keep the chicken coated in the marinade when you press as much air out of the bag as possible before you seal it.

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33. When you cook the chicken thighs, make sure they’re not touching.

When you cook the chicken thighs, make sure they're not touching.

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34. Toasting almonds is tricky. Make sure you don’t put too many in the pan at once; they should all be touching the bottom of the pan.

Toasting almonds is tricky. Make sure you don't put too many in the pan at once; they should all be touching the bottom of the pan.

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35. While they’re toasting, toss them often. Stop as soon as they look like this:

While they're toasting, toss them often. Stop as soon as they look like this:

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36. To make the vinaigrette (or any vinaigrette), combine everything but the oil in a bowl.

To make the vinaigrette (or any vinaigrette), combine everything but the oil in a bowl.

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37. Then, add the oil really slowly, whisking the whole time.

Then, add the oil really slowly, whisking the whole time.

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38. Keep whisking until the oil and the liquid are combined completely.

Keep whisking until the oil and the liquid are combined completely.

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41. Bacon and Wilted Cabbage on Roasted Potato Wedges

Serves 2

Recipe by Teri Tsang Barrett

INGREDIENTS8 ounces bacon, sliced crosswise 1/2-inch-thick1 onion, finely dicedKosher salt and freshly ground pepper1/2 head green cabbage — halved, cored and coarsely chopped into 1-inch pieces1 tablespoon soy sauce1 pound small russet potatoes (about 3 potatoes)

PREPARATIONPreheat the oven to 450˚F. Heat 1 tablespoon olive oil in a dutch oven over medium-high heat. Add the bacon and cook, stirring occasionally, until crisp, about 8 minutes. Transfer the bacon to a paper towel-lined plate using a slotted spoon, leaving the bacon drippings in the pan. Stir in the onion, season with salt and pepper, and cook, stirring, until the onion softens, about 5 minutes. Stir in the cabbage, season with salt and pepper, then cook, stirring occasionally, until just beginning to wilt, 5 to 7 minutes. Stir in the soy sauce, cover the pot and cook, stirring occasionally, until the mixture has softened and is tender though the cabbage will have some bite left in the center, about 15 minutes.

While the cabbage is cooking, cut the potatoes lengthwise into 6 to 8 wedges. Transfer wedges to a large mixing bowl, drizzle with olive oil, sprinkle with salt and pepper, and toss to coat. Transfer to a large baking sheet with a rack, arranging in an even layer. Roast in the hot oven, flipping the wedges halfway through, until crisp, browned and easily pierced with a fork or knife, 25 to 30 minutes.

Stir the bacon into the cabbage mixture. Divide the potatoes between two plates, then top with some of the cabbage mixture. Serve immediately.

42. When rendering bacon, you can crowd the pan more than you would if you were browning other meat.

When rendering bacon, you can crowd the pan more than you would if you were browning other meat.

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43. Because, as the fat renders out, it will fry the bacon and cause it to crisp.

Because, as the fat renders out, it will fry the bacon and cause it to crisp.

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It’s not essential that the bacon be touching the bottom of the pan, since it’s the fat, not the direct heat from the pan, that cooks it.

44. There will be lots of bacon fat left in the pan to cook the onions. You don’t have to cook them all the way through, since they’ll continue to cook with the cabbage.

There will be lots of bacon fat left in the pan to cook the onions. You don't have to cook them all the way through, since they'll continue to cook with the cabbage.

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45. Cook the cabbage long enough that it’s soft, but not so long that it gets mushy or totally translucent.

Cook the cabbage long enough that it's soft, but not so long that it gets mushy or totally translucent.

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46. Make sure your potatoes are spread out enough on the baking sheet.

Make sure your potatoes are spread out enough on the baking sheet.

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47. And cook them only until they’re crispy, soft, and slightly golden, flipping halfway though.

And cook them only until they're crispy, soft, and slightly golden, flipping halfway though.

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50. Soba Noodles with Sweet Onions and Fried Egg

Serves 2

Recipe by Teri Tsang Barrett

INGREDIENTSExtra-virgin olive oil1 1-inch knob of ginger 2 onions, thinly sliced6 ounces soba noodles1/4 cup sesame oil3 tablespoons soy sauce, plus more for drizzling1 tablespoon plus 1 teaspoon honeyCilantro leaves, for sprinkling

PREPARATIONHeat 2 tablespoons olive oil in a medium skillet over medium heat until hot. Add the sliced onion, season with salt and cook, stirring occasionally, until very soft and starting to brown, 15-20 minutes.

Meanwhile, peel the ginger: Hold the knob in one hand, then hold a spoon in the other hand and use the edge to scrape off the ginger peel. Finely grate the ginger; you will need about 2 teaspoons. Set aside.

Bring a pot of water to a boil. Add the soba noodles and cook until tender according to package directions. Drain, then rinse under cold running water to stop the cooking; transfer to a medium or large mixing bowl.

Heat the sesame oil in a small saucepan over high heat until hot, about 1 minute; flick a small drop of water into the pan — it should spit and sizzle immediately once ready. Add the grated ginger, remove from the heat and cook, stirring, for 30 seconds. Immediately stir in the soy sauce and honey until combined. Pour ginger soy mixture over the soba noodles and toss. Add onions to the noodle mixture and toss again. Divide between two serving bowls.

Heat 2 tablespoons olive oil in a cast iron skillet over medium heat. Once hot, crack the eggs into the skillet. After 30 seconds, turn the heat to low and fry until the edges are crisp and browned and the yolk is warm to the touch but still loose (the yolk should be runny), about 2 minutes. Top each bowl of noodles immediately with an egg, then drizzle with soy sauce and sprinkle with cilantro.

51. Cook the onions until they’re super soft and starting to brown.

Cook the onions until they're super soft and starting to brown.

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These aren’t caramelized onions; those take at least 45 minutes. But, because you’re using sweet onions, these quick-cooked onions will still be delicious.

52. When you take the sesame oil off the heat and add the ginger, it’ll start to bubble. Make sure to add the soy sauce and honey before the ginger gets too brown.

When you take the sesame oil off the heat and add the ginger, it'll start to bubble. Make sure to add the soy sauce and honey before the ginger gets too brown.

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If the ginger browns too much, it’ll get bitter. Adding soy sauce and honey will cool the mixture down.

53. Toss your soba and onions in enough dressing to coat, but not drown, the noodles.

Toss your soba and onions in enough dressing to coat, but not drown, the noodles.

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If you don’t end up using all of the dressing, that’s OK.

54. Cooking your eggs over medium-low heat will allow you to cook them long enough to completely set the whites without burning them. The edges should be crispy, but not blackened.

Cooking your eggs over medium-low heat will allow you to cook them long enough to completely set the whites without burning them. The edges should be crispy, but not blackened.

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56. To cook these recipes, you’ll use the following equipment.

To cook these recipes, you'll use the following equipment.

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1. Medium sauce pan with lid (8 – 12 inch diameter)2. 12-inch skillet3. Colander (or strainer)4. Food processor (optional)5. Large rimmed baking sheet6. Cast-iron skillet (at least 8-inch diameter)7. Large cutting board8. Parchment paper (optional, in lieu of a baking rack)9. Vegetable peeler10. Wooden spoon11. Chef’s knife12. Microplane13. Medium whisk14. Slotted spoon15. Can opener16. Potato masher (optional)17. Citrus juicer (optional18. Fork19. Spoon20. Measuring cups21. Measuring spoons22. 2 Ziploc bags (quart-sized or larger)23. Rack for baking sheet (optional, you can substitute parchment paper)24. Large mixing bowl25. Small mixing bowl26. Dutch oven (at least 5 quart volume)

58. Photos by Macey Foronda

Read more: http://buzzfeed.com/christinebyrne/5-cheap-and-delicious-dinners-dinners-to-make-this-week

Here’s What You Should Eat For Dinner

Cool noodles and crunchy veggies are the meal of your dreams on a hot night. This also makes a great dish to bring to a picnic or potluck.

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Rachel Sanders

2. Tofu & Soba Noodle Salad with Spicy Peanut-Sesame Sauce

Recipe by Rachel SandersServes 4 (as a main) to 6 (as a side)

INGREDIENTS

For the Sauce*3 Tbsp peanut butter3 Tbsp gochujang (Korean chili paste), sriracha, or other chili sauce1/4 cup fresh lime juice (from about 2 limes) or rice vinegar (or combo of the two)1 Tbsp soy sauce1 Tbsp Thai fish sauce (optional)2 tsp sesame oil*(amounts are approximate; adjust everything to your taste!)

For the Salad2 blocks extra firm tofu6 oz dry buckwheat soba noodles1 small bunch radishes (5-6 radishes)1 seedless cucumber2 carrots, peeled3 scallions1 small bunch cilantro1 Tbsp sesame seeds

PREPARATION

1. Preheat your oven to 350F.

2. Wrap the tofu in a clean dish towel or a few layers of paper towels and press between two plates, with a book or something else heavy on top, to remove as much water as you can. Let it sit about 30 mins.

3. While the tofu sits, combine all the sauce ingredients in a small bowl and whisk until smooth and totally combined. You can also shake in a jar with a tight lid or use an immersion blender to get things extra-emulsified.

4. Prep your vegetables: -Thinly slice radishes. -Using a vegetable peeler, shave cucumber and carrots into ribbons. (A julienne peeler will give you nice ribbons that integrate well with the soba noodles, but slicing matchsticks with a sharp knife works too). -Slice scallions (white and green parts) into 1/4” pieces.-Remove tough stems from the cilantro and tear into sprigs.

5. Slice the tofu in 1/2”-thick pieces and use a spoon or your fingers to coat each slice all over with the peanut sauce. Cover a baking sheet with foil then lay slices in a single layer and bake for about 15 minutes. Flip slices and continue baking until browned, crispy, and firm to the touch, maybe another 10-20 minutes. Let cool and then slice into thin strips.

6. While tofu is baking, boil a pot of water and cook soba noodles according to package instructions. Drain, rinse well in cold water, and drain again.

7. Drizzle about 1/4 cup peanut sauce over the noodles and toss to coat. Toss noodles with all vegetables, tofu strips, and sesame seeds. You can add more sauce if needed, and you’ll probably have some leftover. Serve immediately or refrigerate and serve cold later.

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Rachel Sanders

Read more: http://buzzfeed.com/rachelysanders/vegetarian-tofu-soba-noodles-with-spicy-peanut-sesame-sauce

Day 6 Of The Clean Eating Challenge

This is part of a two-week detox plan that will make you feel great. Don’t jump into the middle — start at the beginning here.

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Photographs by Yael Malka for BuzzFeed. Design by Chris Ritter/BuzzFeed

BuzzFeed Food’s Clean Eating Challenge is a two-week detox plan that’s all about eating real food in order to feel great and have more energy. All of the food is low carb and gluten free with an emphasis on lean protein (no red meat) and fresh produce. There’s no processed food allowed; every meal is homemade.

It’s important that you follow the meal plan in order starting with Day 1 since most of the recipes call for leftover ingredients from previous days. But you can start any time and find full instructions here. Aim to eat every 3-4 hours and try not to eat within two hours of bedtime.

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Photograph by Yael Malka for BuzzFeed

CHIA SEED PUDDING WITH MANGO AND PISTACHIOS

Prepare this recipe the night before. If you made smoothie packs in advance, the mango will be in a ziploc bag in the freezer, labeled, Friday, Week 1, Breakfast.

Makes 1 serving

Ingredients1/2 mango, frozen, finely diced2 tablespoons chia seeds1/2 cup almond milk1 teaspoon honey1/8 teaspoon vanilla extractpinch kosher salt2 tablespoons pistachios, chopped

ProcedureIn a small mason jar or plastic container, combine the first six ingredients, stir and refrigerate overnight. In the morning, sprinkle with the chopped pistachios.

297 calories, 17.3 g fat (1.8 g saturated fat), 35 g carbohydrate (16 g fiber, 17 g sugars), 9.5 g protein, 381 mg sodium, 0 mg cholesterol

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Photograph by Yael Malka for BuzzFeed

Black + Blum Box Appetit ($24.00), Whisk

ARUGULA SALAD WITH GREEN BEANS, SALMON AND DIJON VINAIGRETTEMakes 1 serving

Ingredients1 teaspoon dijon mustardjuice of 1/2 lemon, strained1/8 teaspoon kosher saltfreshly ground pepper1 teaspoon chopped parsley1 tablespoon olive oil3 cups arugula, washed and dried1 cup steamed green beans (leftover fromThursday’s dinner)4 ounces salmon for women; 6 ounces salmon for men, cold (leftover from Thursday’s dinner

ProcedureIn a medium mixing bowl, whisk together mustard, lemon juice, chopped parsley, kosher salt and freshly ground pepper. Slowly drizzle in the olive oil while continuing to whisk, and keep whisking for 30 seconds after all of the olive oil has been added. Spoon about a teaspoon of the dressing into a small mixing bowl and set aside. Add the arugula to the large mixing bowl, and toss to dress the greens. Transfer to a bowl and top with the green beans. Add salmon to the small mixing bowl with the teaspoon of dressing, break salmon apart until it’s roughly the consistency of canned tuna, then toss with the dressing. Spoon the salmon on top of the arugula salad, and season with freshly ground pepper.

If you’re packing lunch to go: Make the vinaigrette with mustard, lemon juice, parsley, salt, pepper and olive oil as directed, then store all but 1 teaspoon of it in a small container. Mix the remaining teaspoon with the salmon in a small mixing bowl, break the salmon apart with a fork until it’s roughly the consistency of tuna salad, then transfer the salmon to a small airtight container. Combine arugula and green beans in a large tupperware. Refrigerate until you’re ready to eat, then toss the arugula and beans with the vinaigrette and top with the salmon.

348 calories, 19.1 g fat (2.7 g saturated fat), 11.6 g carbohydrate (4.9 g fiber, 1.6 g sugars), 32.7 g protein, 823.8 mg sodium, 75.9 mg cholesterol

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Photograph by Yael Malka for BuzzFeed

Small Collapsible Lunchbox ($21.00), Whisk

½ seedless cucumber (leftover from Wednesday’s lunch) and 1 medium carrot, both cut in matchsticks, with ¼ cup hummus

146 calories, 6.3 g fat (0.9 g saturated fat), 18.9 g carbohydrate (6.4 g fiber, 4.8 g sugars), 6.2 g protein, 283 mg sodium, 0 mg cholesterol

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Photograph by Yael Malka for BuzzFeed

BLACK BEAN CHILI WITH PAPRIKA YOGURT AND ZUCCHINI RIBBONSMakes 2 servings

You’ll eat half of the chili tonight, then freeze the rest for lunch on Thursday of Week 2. (Don’t just put it in the fridge; it needs to go in the freezer.)

Ingredients1 tablespoon olive oil, divided1 medium yellow onion, cut in ¼-inch cubes1/4 teaspoon kosher saltfreshly ground pepper2 cloves garlic, minced2 stalks celery, thinly sliced1 medium red bell pepper, cut in 1/4-inch cubessmall handful parsley stems1 cup black beans, rinsed and drained1 15-oz can diced tomatoes1/2 cup nonfat Greek yogurt1/2 teaspoon paprika2 scallions (both the white and green parts), thinly sliced1 large zucchini

ProcedureHeat 2 teaspoons olive oil in a medium (at least 3 quart) pot over medium heat. Add onion, kosher salt, and freshly ground pepper and cook, stirring occasionally, until softened, about 5 minutes. Add garlic, celery, and bell pepper and cook until vegetables are soft, about 4 minutes. Tie the parsley stems in a knot (this way, they’ll be easy to remove at the end). Add parsley stems, beans, and canned tomatoes. Bring the mixture to a boil, then turn the heat to low, cover, and simmer for 30 minutes. Uncover and simmer for an additional 15 minutes. Discard the parsley stems before serving.

While the chili is simmering, prepare the yogurt: In a small mixing bowl, stir together greek yogurt, paprika, and a pinch of kosher salt.

Once you’ve prepared the yogurt, use a vegetable peeler to peel the zucchini into thin ribbons. Heat the remaining olive oil in a large skillet over medium heat, then add the zucchini ribbons, a pinch of kosher salt, and some freshly ground pepper. Saute until the zucchini is tender but still al dente, about 2 minutes. Transfer to a small plate and serve alongside the chili.

To serve the chili, transfer half of the mixture to a bowl and garnish with half of the lemon paprika yogurt and half of the thinly sliced scallions. Cool completely before storing leftovers in the freezer (you won’t eat them again until next Thursday).

358 calories, 7.7 g fat (1.1 g saturated fat), 58.8 g carbohydrate (18.5 g fiber, 21.1 g sugars), 20.2 g protein, 823.2 mg sodium, 2.5 mg cholesterol

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Photograph by Yael Malka for BuzzFeed

Before you simmer the chili, it’ll be a little soup-y.

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Photograph by Yael Malka for BuzzFeed

Post-simmer, most of the liquid will have evaporated. Also, remember to remove the parsley stems before serving!

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Photograph by Yael Malka for BuzzFeed

For the zucchini ribbons, just use a vegetable peeler to make ribbons.

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Photograph by Yael Malka for BuzzFeed

Once you get to the seedy part in the center of the zucchini, stop peeling. That center part is too mushy for the ribbons, and you can throw it away

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Photograph by Yael Malka for BuzzFeed

After a quick sauté in a very hot pan, the ribbons will shrink considerably and brown a little bit.

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Photograph by Yael Malka for BuzzFeed

1/2 cup blackberries with 2 tablespoons raw, unsalted pistachios.

123 calories, 6.8 g fat (0.8 g saturated fat), 13.2 g carbohydrate (5.3 g fiber, 6 g sugar), 3.5 g protein, 7.5 mg sodium, 0 mg cholesterol

23. DAY 6 (FRIDAY) TOTAL NUTRITIONAL INFORMATION:

1,271 calories, 57.2 g fat (7.3 g saturated fat), 137.5 g carbohydrate (51 g fiber, 50.5 g sugar), 72.1 g protein, 2,317 mg sodium, 78 mg cholesterol

All nutrition is calculated for the amounts specified for women.

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Photograph by Yael Malka for BuzzFeed

Defrost ground turkey for tomorrow by taking it out of the freezer and putting it in the fridge.

If you need to pack tomorrow’s lunch and snack to-go, you can do it now or in the morning.

26. Hey there, Rockstar. You’re done with Day 6!

Day 6 Of The Clean Eating Challenge

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nbc.com

LINK

Click here for a printable PDF of all the Clean Eating Challenge recipes.

Read more: http://buzzfeed.com/christinebyrne/clean-eating-challenge-day-6

Day 7 Of The Clean Eating Challenge

This is part of a two-week detox plan that will make you feel great. Don’t jump into the middle — start at the beginning here.

View this image ›

Photographs by Yael Malka for BuzzFeed. Design by Chris Ritter/BuzzFeed

BuzzFeed Food’s Clean Eating Challenge is a two-week detox plan that’s all about eating real food in order to feel great and have more energy. All of the food is low carb and gluten free with an emphasis on lean protein (no red meat) and fresh produce. There’s no processed food allowed; every meal is homemade.

It’s important that you follow the meal plan in order starting with Day 1 since most of the recipes call for leftover ingredients from previous days. But you can start any time and find full instructions here. Aim to eat every 3-4 hours and try not to eat within two hours of bedtime.

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LINK

Download a printable PDF of the Week 2 Grocery List here.

In addition to following today’s meal plan, you’ll have to grocery shopping for Week 2!

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Photograph by Yael Malka for BuzzFeed

Freeze and label your shrimp, cod, and chicken. Instead of labeling it with when you’ll be eating it, write when to defrost it: 1/4 pound Shrimp: “Defrost Monday night”Cod: “Defrost Wednesday night”1/4 pound Shrimp: “Defrost Thursday night”Chicken breast: “Defrost Friday night”

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Photograph by Yael Malka for BuzzFeed

Wood Rectangle Tray ($19.95), Fishs Eddy

ASPARAGUS WITH POACHED EGGSMakes 1 serving

Once you’ve steamed the asparagus, set 1/3 of it aside for Sunday’s lunch.

Ingredients1 1/2 bunches asparagus (you’ll save 1/3 of the asparagus, steamed, for Sunday’s lunch)2 large eggs for women; 3 large eggs for men1 teaspoon apple cider vinegar2 teaspoons olive oil1 teaspoon chopped parsley1/8 teaspoon kosher saltfreshly ground pepper

ProcedureIn a large skillet with a lid, bring 1/2 cup water to a boil with ¼ teaspoon kosher salt. Trim 1 inch off of the root of the asparagus to remove the woody end, then add the asparagus to the skillet, turn the heat to low and simmer 4-5 minutes, until asparagus is cooked through but still slightly crunchy. Transfer to a plate and set aside.

Meanwhile, poach eggs: Fill a medium (at least 3 quart) saucepan or pot with about 5 inches of water. Add vinegar (this helps keep the egg whites together), bring the water to a simmer, then turn the heat to low. If you have a thermometer, use it to check the water temperature. The ideal temperature for poaching eggs is between 180 – 190 degrees. If you don’t have a thermometer, you know you’re at the right temperature when there are tiny little bubbles all over the bottom and sides of the pot, but none bubbling up to the surface.

Crack each egg into a separate small bowl or mug, then stir the water in a circle gently with a wooden spoon to create a whirlpool. Drop 1 egg into the center of the whirlpool. The white will wrap around the yolk and start to set. Let the egg poach in the water for 3 minutes, keeping the temperature steady. Remove the egg with a slotted spoon and drain on a paper towel-lined plate. Repeat with the other egg, again creating a whirlpool before dropping in the egg.

To serve, place the poached eggs atop ⅔ of the warm asparagus, then drizzle with olive oil, sprinkle with chopped parsley, and season with kosher salt and freshly ground pepper.

Cool the leftover asparagus completely before storing in an airtight container in the fridge.

Nutrition info: 252 calories, 18.9 g fat (4.5 g saturated fat), 6.5 g carbohydrate (2.6 g fiber, 0.4 g sugars), 15.4 g protein, 727 mg sodium, 372 mg cholesterol

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Photograph by Yael Malka for BuzzFeed

To prep your asparagus, first cut about an inch off the bottom of the stalks.

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Photograph by Yael Malka for BuzzFeed

Make sure the asparagus fits in the pan (it shouldn’t be so long that it sticks out over the edges):

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Photograph by Yael Malka for BuzzFeed

The asparagus is done when the stalks are slightly brighter green and softened, and all the water is evaporated.

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Photograph by Yael Malka for BuzzFeed

Black + Blum Box Appetit ($24.00), Whisk

KALE SALAD WITH TOMATO, BLACK BEANS, AND FETAMakes 1 Serving

Ingredients2 scallions, whites and greens separated1/2 bunch kale, stems and ribs removedjuice of 1/2 lime1/2 tablespoon olive oil1/2 cup black beans, rinsed and drained2 ounces feta, crumbled1 large beefsteak tomato, cut in 1/4-inch cubes

ProcedureThinly slice scallion whites, and cut scallion greens into ½-inch pieces. Thinly slice kale leaves into ¼-inch ribbons. Put lime juice in a medium mixing bowl, then slowly add the olive oil while whisking vigorously. Add scallions and kale to the mixing bowl, and use your hands to massage the dressing into the kale leaves for about a minute, until kale starts to soften just slightly. Add black beans, feta, and tomato, and toss just to combine.

If you’re packing lunch to-go: Prep the salad in the morning or night before, then store it in an airtight container in the fridge until you’re ready to eat it. Kale is super resilient and won’t wilt, so it’s fine to dress this ahead of time.

422 calories, 22.1 g fat (9.8 g saturated fat), 39.5 g carbohydrate (11.3 g fiber, 4 g sugars), 20.3 g protein, 693.8 mg sodium, 50.5 mg cholesterol

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Photograph by Yael Malka for BuzzFeed

To cut the kale ribbons, roll 3-4 leaves together and slice them into 1/4 inch pieces.

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Photograph by Yael Malka for BuzzFeed

Massaging the dressing into the kale makes it a little bit softer and easier to chew. Also, it helps the kale absorb more flavor.

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Photograph by Yael Malka for BuzzFeed

Porcelain Salad Plate ($3.00), Whisk

2 tablespoons raw, unsalted almonds with 1 clementine.

131 calories, 8.4 g fat (0.6 g saturated fat), 12.6 g carbohydrate (2.8 g fiber, 7.6 g sugars), 4.6 g protein, 1 mg sodium, 0 mg cholesterol

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Photograph by Yael Malka for BuzzFeed

TURKEY-BASIL MEATBALLS WITH TOMATO SAUCE AND SAUTÉED COLLARD GREENSMakes 1 serving

Ingredients1/2 recipe Big Batch Tomato Sauce (recipe below)1/2 recipe Big Batch Turkey-Basil Meatballs (recipe below)1 bunch raw collard greens, ribs removed1 teaspoon olive oilpinch salt

ProcedurePrepare Big Batch Tomato Sauce (recipe below) and Big Batch Turkey -Basil Meatballs (recipe below) as directed, then coat half of the meatballs with half of the tomato sauce.

Rinse and dry collard greens, then cut them into large (about 3 × 3-inch) pieces. In a large skillet, heat 1 teaspoon olive oil over medium heat. Add collard greens and a large pinch of salt, and cook, stirring constantly. The collard greens will start to wilt and release liquid. Cook them until almost all of the released liquid has evaporated and the greens are soft.

Serve collard greens in a bowl, topped with meatballs and sauce.

478 calories, 23.1 g fat (4.8 g saturated fat), 37.1 g carbohydrate (9.9 g fiber, 12.7 g sugars), 31.2 g protein, 726 mg sodium, 172 mg cholesterol

BIG BATCH TOMATO SAUCEMakes 2 servings

Serve half of the sauce with tonight’s dinner and save half for Sunday’s lunch (make sure to store the meatballs and tomato sauce separately).

Ingredients1 tablespoon extra virgin olive oil1 medium yellow onion, roughly chopped1/4 teaspoon kosher saltfreshly ground pepper1 medium carrot, peeled and roughly chopped3 cloves garlic, chopped2 tablespoon balsamic vinegar1 15-oz can low-sodium diced tomatoes6 basil leaves, rough choppedkosher salt and freshly ground pepper

Procedure Heat olive oil in a medium (at least 3 quart) pot over medium heat. Add onion, kosher salt, and freshly ground pepper and cook, stirring occasionally, until softened, about 5 minutes. Add carrot and garlic and cook until carrot is soft, about 10 minutes. Increase the heat to high, then add the balsamic vinegar. Stir the vegetables around the pan and cook until most of the liquid has evaporated, about a minute. Add the diced tomatoes and basil and bring the mixture to a boil, then reduce to a simmer. Season with freshly ground pepper, cover, and simmer 45 minutes. Uncover the pot and continue to simmer, uncovered, for 10 minutes. Remove the sauce from the heat and let it cool for 10 minutes.

When the mixture has cooled slightly, transfer to a blender and puree for about 30 seconds, until there are no large chunks but the mixture isn’t totally smooth. Alternatively, for chunkier sauce, blend with an immersion blender.

Tomato sauce will keep for up to 5 days, refrigerated in an airtight container.

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Photograph by Yael Malka for BuzzFeed

Once you’ve sautéed your vegetables, use balsamic vinegar to deglaze the pan.When you sauté, some of the caramelized bits get stuck on the bottom of the pan. Adding vinegar and scraping the bottom of the pan releases those caramelized bits so that they can flavor your sauce.

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Photograph by Yael Malka for BuzzFeed

Post simmer, the sauce will be thick and chunky, with almost no liquid left.

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Photograph by Yael Malka for BuzzFeed

After blending, the sauce will be puréed but not completely smooth.

BIG BATCH TURKEY-BASIL MEATBALLSMakes 2 servings

Ingredients1/3 cup rolled oats1 egg yolk for women; 1 whole egg for men8 ounces (1/2 pound) lean ground turkey for women; 12 ounces (3/4 pound) for men4 basil leaves, chopped¼ teaspoon kosher saltfreshly ground pepper

ProcedurePreheat oven to 400°F, and line a rimmed baking sheet with parchment paper (a small baking sheet will be big enough, but if you only have a large one you can use that, instead). While the tomato sauce is simmering, pulse oats in a food processor until they are the consistency of bread crumbs. Combine all ingredients in a medium mixing bowl, and mix everything with a rubber spatula until the mixture is combined and uniform throughout. Roll the turkey into 6 balls and space them out on the baking sheet. Bake for 15 minutes, or until the meatballs are cooked through (there should be no pink inside, and a thermometer inserted into the center of a meatball should read 165°F).

Serve 3 meatballs with tonight’s dinner, then cool the remaining meatballs completely before storing them in an airtight container in the fridge.

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Photograph by Yael Malka for BuzzFeed

Your oats should be ground to an almost powdery consistency. This will help the meatballs bind together.

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Photograph by Yael Malka for BuzzFeed

Use your hands to mix the ingredients together just enough to combine everything completely.

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Photograph by Yael Malka for BuzzFeed

Roll the mixture into six even-sized balls, and be sure to spread them out on the baking sheet so that they’re not touching.

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Photograph by Yael Malka for BuzzFeed

2 squares (1 ounce) dark chocolate (at least 70% cocoa).

105 calories, 9 g fat (5.5 g saturated fat), 4 g carbohydrate (1.5 g fiber, 2.5 g sugars), 2 g protein, 10 mg sodium, 0 mg cholesterol

34. DAY 7 (SATURDAY) TOTAL NUTRITIONAL INFO:

1,388 calories, 81.5 g fat (25.2 g saturated fat), 99.7 g carbohydrate, 28.1 g fiber, 27.2 g sugars), 73.5 g protein, 2,158 mg sodium

All nutrition is calculated for the amounts specified for women.

35. Seven days down, seven to go!

Day 7 Of The Clean Eating Challenge

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ohsomishmashed.tumblr.com

LINK

Click here for a printable PDF of all the Clean Eating Challenge recipes.

Read more: http://buzzfeed.com/christinebyrne/clean-eating-challenge-day-7

Here’s What You Should Eat For Dinner

This one goes out to all my homies who find themselves with a lot of random vegetables this time of year.

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Deena Shanker

The beauty of this recipe is twofold. One, you can use essentially whichever veggies you have in the fridge as a bed for the tofu. (And any herbs you have on hand for the tofu marinade.) And two, once you make a big batch of the tofu, you can stick it in the fridge and eat it all week, with anything you want. (Put it in a sandwich! Eat it with sautéed greens! Have it plain as a snack!)

3. Herb-Marinated Tofu With Greens And Crunchy Veggies

Recipe by Deena Shanker ***HI YOU NEED A FOOD PROCESSOR FOR THIS RECIPE***Serves 4

INGREDIENTS

For the Tofu14 oz. extra firm tofu2 Tbsp Dijon mustard2 Tbsp Balsamic vinegar or lemon juice or a combination of both1/2 cup extra virgin olive oil, divided1 1/3 cup basil or parsley, firmly packed4 Tbsp fresh oregano, mint or tarragon1/4 tsp saltdash of red pepper flakes

For the SaladUse whatever vegetables you have! I used: 2 bunches of any lettuce greens, chopped into 2-inch piecesHandful of kale leaves separated from stems, then chopped into 2-inch pieces4 carrots, peeled and sliced in coins 1/4-inch thick5-6 radishes, thinly sliced2 cucumbers, peeled and sliced in coins 1/4-inch thick1/2 cup of snap peas, ends removed

PREPARATION

1. First, press the tofu. Remove the block from it’s packaging, pat dry, wrap in a paper towel, and put on a plate. Put another plate on top of the tofu and put a weight on it. (Any “weight” will work — a jar of pickles, a 28-oz. can of tomatoes, a small handheld weight — as long as it’s heavy.) Leave it for 15-30 minutes.

2. While you’re waiting for the tofu, make the marinade: Put the Dijon, Balsamic veingar or lemon juice, 1/4 cup of olive oil, herbs, salt, and red pepper flakes into a food processor and blend until smooth.

3. When the tofu is done being pressed, remove the paper towel, blot it dry and cut into 1/2-inch cubes. In a mixing bowl, combine the tofu cubes with 1/2 of the marinade and gently toss to coat. (Feel free to use your hands, since the tofu will still be a little delicate.) Place in fridge and let marinate for at least 30 minutes.

4. While the tofu is marinating, add the remaining 1/4 cup of oil to the marinade left in the food processor and blend. This is your salad dressing!

5. Heat the oven to 350°F and line a baking sheet with parchment paper. When the tofu is finished marinating, place the cubes on the baking sheet, and bake for 30-40 minutes, tossing the cubes around a few times so they bake evenly.

6. While the tofu is cooking, think about your options. You can make a salad with your vegetables, and add the tofu to that. Or you can eat them with sautéed greens. Or you can stick them in some Tupperware and into the fridge and eat them another time. Or, if you made more than you need right away, you can split them up and do one thing with them tonight and one thing with them tomorrow.

7. Execute your decision from step #6. If you’re going with the salad, toss all the salad ingredients into a salad bowl, add some dressing and the baked tofu. Enjoy!

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Deena Shanker

Read more: http://buzzfeed.com/deenashanker/herb-marinated-tofu