Tonight's Dinner Taco bowls recipe

Ramen Noodles Are Better Than Taco ShellsEveryone knows ramen noodles can be made into a quick and easy soup, but what if you throw out the broth and ladle taco meat over them instead? You have a hearty dinner the kids will love.

If you're anything like me, you've had ramen soup at least once in your life. You know ramen; it's that soup that supposedly all college students live on because it's cheap and easy to make. While I admit I ingested my share in the four years I was living on my own and attending school, I haven't made ramen in years. Taste of Home changed all that recently when they suggested turning the noodles into a serious meal by ditching the broth and adding some meat and tomatoes. Better yet, because the scrumptious noodles were covered in ground meat and cheese, my son couldn't get enough. Not only was the dinner great for adults, but the younger members of the family got a kick out of it as well.

Taco bowls recipe

Serves 4

Ingredients:1 pound ground beef1/2 cup onion, chopped1 cup cherry tomatoes, chopped1 packet taco seasoning1-1/2 cups water2 packages ramen noodles1/2 cup shredded Mexican cheese blendDirections:

Cook the beef and onion in a large skillet over medium-high heat until the beef is no longer pink; drain.Stir in the tomatoes, taco seasoning and water and bring to a boil. Add the noodles to the pan, discarding the seasoning packets. Cook for another three to five minutes or until noodles are tender.Spoon the beef and noodle mixture into bowls, sprinkle with cheese and serve.

More Tonight's Dinner recipes >>Other taco recipes

Chicken taco bake

Taco casserole

Tasty taco pizza

Kick off the growing season by joining a CSA

Joining a CSA is one of the easiest ways to obtain fresh, local and in-season produce. But what exactly are CSAs and what are the benefits of joining one? Also, learn how to choose a CSA that is right for you.

The easiest way to eat local and fresh

What are CSAs?

In recent years, Community Supported Agriculture has become an increasingly popular way for consumers to buy fresh, local and high-quality produce. How exactly does it all work though? Prior to the growing season, farmers determine a number of “shares” of their total yield they are able to sell to the community. During the growing and harvest season, they distribute a portion of their produce and goods to every share owner.

CSA members pay upfront for the season’s worth of fresh produce and shares are usually delivered once a week. The deliveries are either made to the share owner’s home, or more typically are brought to a predetermined drop-off location (many times a church, a store or community hall). The deliveries consist of whatever was harvested on the farm that week. Typically, shares include fresh vegetables and fruit, but can also include homemade breads, cheeses, flowers and meat.

Usually farmers can give their share owners a pretty good idea of what they can expect throughout the growing season, but their members also share the risk and reward of a particularly bountiful or lacking growing season. If they have a good season for heirloom tomatoes, for example, share owners will reap the benefits and receive more juicy tomatoes than a Caprese salad can handle, but if the season for tomatoes isn’t great, their members may only receive a handful.

Being a CSA member also relieves a little of the burden that small family-run farms carry. When small farms know ahead of time that they have sold a certain percentage of their produce, they can focus on tending to the many other tasks that will dominate their days during the growing season. They also don’t have to worry as much about being seriously hurt should some unforeseen circumstances decimate part of their crop. As a CSA member, you share in some of that risk. But contrary to the stock market or gambling, the risk usually results in a bountiful and delicious reward.

Why should I join one?Freshness

Farmers usually harvest their produce the day before, or even the morning of, the deliveries. Picking up your weekly produce from a CSA is, outside of growing the food yourself, one of the absolute best ways to eat the freshest produce possible. And not only does fresh produce taste better, but freshness also correlates with the nutritional content. The longer a plant waits in a queue between the time it is harvested and when it reaches your dinner plant, the more nutrients it loses.

Know where your food comes from

Gaining an understanding and connection to the place and the people that are behind our food is key when making responsible food choices. Getting to know an individual farmer allows you the opportunity to find out how they grow the plants, what kinds of sprays and pesticides they use and how they treat the soil and the land. When we make that personal connection, food becomes so much more than just fuel; it becomes a real living, growing thing that has a story and connection to our community and those who are working to better it.

Eat with the seasons

Asparagus never tastes better than when it is consumed just after harvest in the spring months. Imported strawberries cannot hold a candle to aromatic sweetness of the fresh, local summer strawberries. Once you start eating locally and with the seasons, it’s hard to go back to tomatoes in the winter or hardy squash in the summer. Not having everything available at all times throughout the year may seem tough at first, but the anticipation, and subsequent reward of eating the most delicious version of that particular item make it exciting and worth the wait.

More meals at home

Part of the challenge of finding the time to cook every night lies in the chore of food shopping. Meal planning and preparation can often seem daunting and make the option of take-out or dining out really enticing. However, if you join a CSA, you will have a refrigerator full of fresh produce. No one feels good about wasting food, and I’ve found that if you have it, you’ll find ways to use it.

"I’ve experimented with ingredients that I probably would never have picked out at a grocery store"Become a more resourceful cook

Many people say that the CSAs have actually made them better and more resourceful cooks. “I used to resort to delivery most nights of the week. Now that I have the CSA share, I come home and figure out what to make with the fresh produce I have in the refrigerator. I’ve experimented with ingredients that I probably would never have picked out at a grocery store,” explained Angela Evans, who has been purchasing a NYC-based CSA share for the past four years. “The other night I made a pasta dish with fava beans from my CSA. I would never have bought fava beans at the grocery store but I was shocked how much I loved them!”.

How to choose a CSA

Research farms that offer CSAs in your area. The best way to start is by visiting the website Local Harvest. They have a tremendously helpful tool that lets you search for CSAs in your area. It also gives you information on the individual farms, where the drop-off location is, their season, cost and what they specialize in.

Eat fresh for less

Paying for a season’s worth of produce in one upfront lump sum can seem daunting, but keep in mind that you’ll have to buy very little produce throughout the growing season. Caitlin Lauren, a Philadelphia CSA supporter, says that joining a CSA actually helped her cut back on food expenditures. “I obviously spend very little on extra fruit and veggies during the CSA season, which is no big surprise. What did surprise me though is that I actually spent less on other groceries as well. We have so much fresh produce in the house at all times that I find we snack on fresh fruits and veggies.” Caitlin continues to explain that the CSA also helped eliminate other pricey items, like meat and seafood, from her shopping bills. “Many of our meals are now vegetarian, so even when factoring in what seemed like an expensive CSA share purchase, at the end of the season I realized that I saved money on my total grocery bills!”

More on local and seasonal eating

Is buying local produce really healthier or just hip?
Benefits of eating locally grown food
Spring vegetables in season and recipes

Tonight's Dinner Orzo risotto with mushrooms and prosciutto recipe

Who Says Risotto Needs To Be Made With Rice?Risotto is a delicious Italian dish made with rice and cheese. But since the secret to risotto is cooking it with chicken or vegetable stock to make it extra rich and creamy, you don't need to use rice. Orzo works just as well.

Risotto is one of my favorite dishes because there are so many options when making it. You could add a protein or just use vegetables. You can use white wine or red wine. You could even use no wine at all. But the one thing I'd never considered changing was the main ingredient, the rice. I have started seeing more and more recipes for risotto though that use pasta instead, and I must admit, I've been intrigued. So when Food & Wine magazine suggested using orzo instead of the standard rice, I decided to give it a try. The end result was just as scrumptious as the classic rice version, but because I used orzo instead, the entire dish had a lighter texture that's ideal for the summer months.

Orzo risotto with mushrooms and prosciutto

Serves 4

Ingredients:2 tablespoons olive oil1 shallot, minced1-1/2 cups orzo1/2 teaspoon rosemary1 (3 ounce) package prosciutto, chopped1 cup shiitake mushrooms, chopped1 cup dry white wine (like a chardonnay)4 cups chicken broth1/4 cup Parmesan cheese, shreddedSalt and pepper to tasteDirections:

Heat the oil in a large skillet over medium-high heat. Add the shallots and cook until tender, about four minutes.Add the orzo, rosemary, prosciutto and mushrooms and cook for one minute.Add the wine and stir until absorbed, about two minutes.Add the chicken broth a half-cup at a time and stir until absorbed and the orzo is tender, about 20 minutes. Stir in the cheese, salt and pepper and serve.

More Tonight's Dinner recipes >>Other orzo recipes

Chicken meatball and orzo soup
Creamy corn and vegetable orzo casserole
Orzo and zucchini salad

Tonight's Dinner Swordfish Steaks with Mixed-Peppercorn Butter Sauce

Few Ingredients With
Delicious Results Swordfish is one of those fish that you almost always find on a restaurant's menu, but never seems to be the kind of fish you make at home. Six ingredients can change all that.

Popular fish recipes often include tilapia, cod, tuna, or salmon. It's becoming harder and harder to find recipes specific to swordfish unless you search for them. Then once you've found the perfect recipe, finding the swordfish in order to make it can be even harder. But it turns out swordfish steaks can usually be found at your local fish market and they're not too pricey. So, the next time you're craving fish, but you're tired of tuna and salmon, pick up a couple swordfish steaks. This recipe and some rice pilaf will make you feel like you're dining at a four-star restaurant.

Swordfish Steaks with Mixed-Peppercorn Butter Sauce

Ingredients

1/4 cup of butter1 Tbsp parsley, chopped2 garlic cloves, chopped1 tsp ground mixed-peppercorns1/2 tsp grated lemon peel1 Tbsp olive oil2 swordfish steaks

Directions

Preheat the oven to 400°F.Mash butter, parsley, garlic, 1/2 tsp ground mixed-peppercorns, and lemon peel in a small bowl, put aside.Heat oil in an ovenproof skillet over medium-high heat. Sprinkle swordfish with salt and rest of the ground mixed-peppercorns. Add to skillet and cook until browned, about 3 minutes.Turn swordfish over and trasfer skillet to oven. Roast until just cooked through, about 10 minutes.Transfer the swordfish to plates.Add the seasoned butter mixture to the same skillet and cook over medium-high heat, scraping up the browned bits, until melted.Pour the butter sauce over the swordfish and serve.

Other Swordfish recipes

Swordfish Steamed with Mushrooms

Teriyaki Swordfish Kobobs

Lemon and orange risotto with calamari and zucchini

Summer Is Here! Try Citrus RisottoAdding hints of lemon, oranges and mint puts refreshing, sunny flavors in your risotto.

Risotto dishes are like pasta. You can cook them with whatever ingredients you feel like adding. Mixing citrus fruit and mint with calamari gives a strong hint of freshness and a summery feel to this delicious dish!

Lemon and orange risotto with calamari and zucchini recipe

Serves 4

Ingredients:1/2 onion, chopped finelyExtra-virgin olive oil10.5 ounces uncooked rice (types suitable for risotto are: vialone nano, carnaroli, arborio, etc.)1 cup white wine1 lemon1 orange32 ounces vegetable broth1 zucchini, julienned1 medium calamari, diced8 ounces mozzarella, dicedSaltPepper2 fresh mint leaves, chopped finely Directions:

Over medium heat, saute the onions in a saucepan with extra-virgin olive oil.After 2 minutes, add the rice. Stir constantly to coat the rice with oil for about 3 minutes.Pour in the white wine. Stir and let the alcohol evaporate.Add the juice of 1/4 lemon and 1/2 orange.After about 3 minutes,  add 2 ladles of vegetable broth to the rice. Keep on adding vegetable broth as you cook the risotto every time the broth gets absorbed. Stir frequently to make sure that the rice doesn't stick to the pan. The risotto should cook for about 18-20 minutes in total.While cooking the rice, get another saucepan. Over medium-high heat, saute the zucchini with extra-virgin olive oil until they are cooked through. Transfer them to a container.In the same saucepan, saute the calamari until cooked through, about 5 minutes.About 3 minutes before the end of cooking, add the calamari and zucchini to the risotto.When the risotto has reached a creamy consistency and the rice is cooked through but still slightly al dente, turn off the fire the add the zest of 1 lemon, zest of 1 orange and the mozzarella. Season with salt and pepper. Sprinkle with the mint. Garnish with mint or parsley.

More risotto recipes

Asparagus, pea and shrimp risotto recipe
Red wine risotto with clams recipe
Grilled kale and pancetta risotto recipe

Fireworks boozy shake

A Shake With A Bit Of A Pop!What better way to celebrate America's birthday than with a giant boozy milkshake that pops in your mouth? Wait... let us rephrase that. Celebrate the 4th of July with an extra boozy, Pop Rocks-infused milkshake! Uncle Sam will totally approve.

Forget sangria or beer and serve an entire tray of these popping, rich and fruity firecracker shakes at your big 4th of July shindig! The Pop Rocks pop after each sip, giving these shakes a fun firecracker quality.

Boozy firecracker milkshake recipe

Serves 2

Ingredients:4 cups vanilla bean ice cream1 cup whipped cream1 cup chopped strawberries1/2 cup strawberry flavored vodka2 pouches red and blue Pop RocksDirections:

In a large blender, blend the ice cream, whipped cream and vodka together. Stir in the chopped strawberries with a wooden spoon.Dip the edges of two jars in water and roll in red and blue Pop Rocks. Pour the milkshake into the jars. Top with additional whipped cream and alternating red and blue Pop Rocks.

More 4th of July fun

4th of July flag lasagna
4th of July dessert recipes
4th of July cake pops

Celebody Khloe Kardashian says she's more athletic than her sisters

Get Khloe Kardashian's Celebody!

Khloe Kardashian has faced criticism from the press about her weight. But the youngest Kardashian sister says she’s comfortable in her own skin, and she’s sharing her diet and fitness secrets with SheKnows.

Khloe’s diet and
fitness routine

On a bright and breezy afternoon in Beverly Hills, we met up with reality star Khloe Kardashian on the rooftop of Mr. C hotel to test out her new cocktail recipe.

"It's called The Dash," Khloe told us of her champagne and Hpnotiq Harmonie concoction. Khloe said she likes the cocktail because it's light and not too sugary, important factors for health-conscious celebs who are constantly in the spotlight.

Watch the interview: Q&AWhat’s Khloe's diet plan?

Breakfast: Steel cut oats or yogurt and berries
Lunch: Salad
Dinner: Lean protein and veggies.
Dessert/Snack: Champagne!

Healthy snacking

"I don't deprive myself if I want a glass of champagne," Khloe told SheKnows. "You have to enjoy being at a gathering. But I try to limit myself."

Khloe said she also makes sure to eat a healthy snack ahead of time so that she doesn't overindulge on passed appetizers at events.

"Before I go to events like this, I try to eat something healthy," said Khloe. "I always have snacks in my cars like almonds and dried fruits. I always have things handy or else you're going to be binging on things you shouldn't be, and feel guilty afterwards."

Fitness routine

The youngest Kardashian also stays fit by working out with her personal trainer, Gunnar Peterson.

"I do circuit training, five days a week," she told us. "And Pilates is good when you can't go to your trainer. You just feel lean and long."

Working out with the Kardashians

Khloe also works out with her sisters Kim and Kourtney on occasion, as seen on Keeping up with the Kardashians. But Khloe tells us, she's definitely the most athletically inclined in the family.

"I think I'm the most athletic," Khloe told SheKnows. "Kourtney never works out and it's really annoying because she has such a good body. She does yoga like every blue moon. And Kim works out, but she goes in spurts. They have these amazing bodies and eat Oreos all day."

"I think I'm the most athletic."

Her sisters aren’t the only ones with sweet tooths though — Khloe's hubby Lamar Odom is also known for his sugary eating habits. Luckily for her though, Lamar is currently on a strict diet from his Los Angeles Clipper's nutritionist.

"They have him on a meal plan, so they send him home with breakfast, lunch, and dinner," she told us. "I'm like, 'Thank God.' He loves really heavy, hearty food. I cannot make mac and cheese and chicken, because of course you get tempted."

Body image

The most important factor in Khloe’s health routine, though, is staying positive about her body image.

"I'm not going to do anything drastic to fits anyone's mold," she told SheKnows. "You have to be confident in yourself, whatever size that is."

"I'm not going to do anything drastic to fits anyone's mold. You have to be confident in yourself, whatever size that is."More celebody interviews

Lose 60 lbs like Janet Jackson
How Brooke Burke keeps her family healthy
Harley Pasternak shows us how to get Megan Fox's hot bod

Fashion Credit: On Whitney: Forever 21 dress, lia sophia bracelet, and Stella + Dot necklace.
Photo credit: Michael Simon

Pink slime being served in school lunches

Pink slime is back in the news again. After fast food giant McDonald's removed it from its hamburgers, the substance is finding its way into school cafeterias.

Are your kids eating pink slime at school?

Last month, the controversy involving McDonalds' use of pink slime in its burgers opened people’s eyes to what this meat-like substance really is. Also called "lean beef trimmings," pink slime is essentially the rendered beef scraps, including connective tissue, that would otherwise be thrown away. This mixture is treated with ammonium hydroxide, said to kill bacteria like E. coli and salmonella, and then mixed with ground beef to form burger patties.

Jamie Oliver publicized McDonalds' use of pink slime on his show, Jamie Oliver’s Food Revolution, and the fast food chain subsequently discontinued the use of the substance in their burgers. (However, McDonald’s denies that the show prompted this decision.)

Read more about the McDonald’s pink slime controversy >>Pink slime rears its ugly head again

Just when we thought it might be safe to eat a burger, The Daily reported earlier this week that still might not be the case. Research has shown that up to 70 percent of the ground beef found in supermarkets contains pink slime. And don’t think that you can avoid it by checking the label. Because the USDA considers it meat, there is no other notation included.

School lunches just got scarier

What’s worse is that the USDA is planning on buying 7 million pounds of it for use in school lunch programs. This “meat,” which is used in dog food and has been banned in the United Kingdom, has been deemed safe enough by the USDA to continue to use and serve to our children.

Why hasn’t it been banned already?

As the outrage over pink slime being served to our children continues to grow, a petition has been started in an attempt to get this substance taken off cafeteria menus. The question has to be asked: Why is this even up for debate? If pink slime has been banned in other countries, it seems logical that we wouldn’t want to serve it at schools to our children. Bag lunches are looking better all the time.

Learn how to grind your own meat >> More food news

Food additives that will make you squirm
And a test-tube burger to go?
Study links diet soda to strokes, heart attacks

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Make your Valentine's Day date an adventure

We all say "I love you" in different ways: Chocolates, flowers, a home-cooked meal — and the shared "Yahoo!" as you and your sweetheart catch matching air on the ski slope. Think that last one is going too far? Think again!

Think outside
the box for romance

While traditional Valentine's Day gifts are well and good, there are plenty of more adventurous ways to affirm your love.

Take your chocolate outdoors

Sometimes a change of scenery is all it takes to make a normal experience — say, eating a few bites of chocolate — into something more exotic. Why not pack a thermos of hot cocoa or a bottle of wine and take those fancy Valentine's Day chocolates on the road? If you don't have any dramatic bluffs or enchanting forests nearby to hike around, a seat on the grass — or snow — in your favorite park will do just fine. Make sure you dress warmly, bring a blanket or tarp to sit on, and a spare blanket to cover up. If you're really adventurous, and any nearby campgrounds are open, you're in luck: You can drive, hike or snow-shoe right up, set up your tent, then cuddle up and watch the stars.

Couples' workout: Fall in love with fitness >>Make your date an active adventure

Snow shoeing, dog sledding, trapeze classes or Bikram yoga, anybody? Valentine's Day is the perfect opportunity to treat yourself to that fitness adventure you've been yearning for. A noisy restaurant dinner pales beside the idea of you and your mate sweating together and enjoying the endorphin rush of a new activity. If the two of you have differing ideas of what constitutes a thrilling date, you can trade: Each of you picks one new activity, say, a trending workout class, that you'll try together. Or if you both have a long-standing favorite hobby — skiing, for example — treat yourselves to a tandem outing.

Why you need to sweat with your man and get sexy and fit together >>Cook up some love

Food so often plays a central role in Valentine's celebrations, so why not learn to make your own? Check out your local cooking schools for chocolate-making or ethnic cooking classes to cook up some romance. You can also try an online class from Craftsy.com, such as artisan cheese or chocolate making.

Create a sexy, heart-healthy Valentine's Day menu >>More ways to make Valentine's Day an adventure

How feeling sexy can change your life
Top resort spas for couples
DIY Valentine's Day spa treatments

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• 今年の漢字は金　金爆歌広場淳「来年が“爆”になれば完璧」
• Pink slime gone from McDonald's burgers
• 1 embryo works in IVF

Meatless Monday Celebrate National Frozen Food Month with tasty, meatless options

Take frozen food out of the deep freeze!

Let's admit it. Everyone needs to pull a prepared meal out of the freezer every once in a while -- even on a Meatless Monday. Thankfully, there are some options that are meatless, tasty and healthier than others.

Out of the deep freeze

When you have to reach for the freezer handle to find your meal, it's nice to know that you have healthier -- and meatless -- frozen options available! Since March is National Frozen Food Month, we thought we'd celebrate by giving you a few frozen food options you can pull from the freezer and serve with fresh vegetables or a nice green salad for quick, healthier options.

Frozen food that's good food

Not all frozen foods are bad for you, but some are definitely better than others. You don't have to stock your freezer with chicken wings, pepperoni pizza and beef burritos in order to have a great meal or snack ready in a short time. Think frozen vegetables, veggie patties, potatoes and meatless pizzas.

Some really great frozen options include foods from Veggie Patch. The company offers delicious, convenient and healthy options that are meatless and handy when there's no time for a complete homemade meal. Another bonus: Kids love them!

Broccoli bites with cheese, zucchini sticks and spinach nuggets make great snacks or appetizers when you're in a pinch.Veggie lovers burgers, meatless meatballs and veggie dogs are perfect to serve as the main part of your meal and allow a few minutes to pull together pasta to serve with the meatballs, or a fresh salad or beans to go with your dogs.

Do you think of cereal or snack bars when you think of Kashi? Did you know they also make frozen pizza, single-serve frozen entrees and whole grain frozen waffles?

Kashi's Pesto Pasta Primavera has veggies like peas, peppers and carrots served with whole grain pasta in a basil pesto sauce. The Spicy Black Bean Enchilada offers loads of vegetables wrapped around a corn tortilla, topped with a zesty sauce and served with a side of whole grain pilaf.There are also several Kashi frozen vegetarian pizzas to choose from with crusts that blend Kashi's Seven Whole Grains & Sesame with flax seed. Yum!Take the "con" out of convenience

There are many good meatless, frozen foods available. Veggie Patch and Kashi are two companies that blend taste, healthier ingredients and a variety of meatless options, especially nice when you're pinched for time -- even on a Meatless Monday!

With the time you'll save, toss together a great salad to serve with the rest of your meal!

Simple Greek salad recipe

Serves 4

Ingredients:2 large cucumbers, peeled and seeded6 large black olives, chopped2 large green bell peppers, seeded and diced1 large red bell pepper, seeded and diced1 small red onion, cut into 1-inch pieces1 large tomato, diced1/2 cup olive oil1-1/2 teaspoons white wine vinegar1/2 cup crumbled feta cheeseSalt and pepper to tasteDirections:

Combine all the vegetables in a large bowl.In a small bowl, whisk together the vinegar and oil, salt and pepper and toss it with the vegetables.Add the feta cheese and toss again to coat well before serving.

More Meatless Monday meals

What's the news?
Polenta with broccoli and Gorgonzola
Carrot-mushroom barley stew

Breast milk ice cream goes on sale

Baby Gaga
Ice Cream A restaurant in London is now serving breast milk ice cream, according to BBC news. And just wait until you hear what it's called.

Baby Gaga Breast Milk Ice Cream

15 lactating women responded to an ad asking for breast milk donations on an online mother's forum, which is now being frozen into..ready for this..."Baby Gaga" breast milk ice cream.

A serving of "Baby Gaga" will set you back about $22 U.S. Dollars.

The breast milk donations were "expressed" on site, pasteurized and then churned with Madagascar vanilla pods and lemon zest. The women were paid about $24 U.S. Dollars for every 10 ounces of milk donated.

Would you eat "Baby Gaga" breast milk ice cream? Leave your comments below!

Ice Cream Recipes that Don't Include Breast Milk

Snow ice cream recipes

Rocky Road ice cream

Vegan Black Raspberry ice cream

3 Healthy and delicious breakfast loaves

Hearty Breads Perfect For People On The GoEven though breakfast is the most important meal of the day, it's the most commonly skipped meal in the U.S. Why? People don't have time to sit around the table to eat and read the newspaper anymore! However, not all breakfasts require a fork or plate. These delicious and healthy grab and go loaves, which can be made up to three days ahead, are a great way to get your morning nutrition and still make that 9 a.m. meeting!

Lemon blueberry loaf recipe

Serves 6

Ingredients:1 lemon3/4 cup white sugar1/4 cup melted butter1 tablespoon powdered sugar2 eggs1/4 cup light sour cream1/3 cup skim milk1-2/3 cups all-purpose or whole wheat flour2 teaspoons baking powder1/4 teaspoon sea salt1-1/4 cups blueberriesDirections:

Preheat oven to 350 degrees F. Grease a 9 x 5-inch loaf pan with cooking spray.Grate the lemon into a bowl to gather the zest. Set 1/3 zest aside. After you're done grating, cut the lemon in half and squeeze the juice out, setting aside 1/3 cup. Prepare the topping by whisking together the lemon juice and zest with the powdered sugar. Set aside.In a large bowl, mix melted butter, sugar, eggs, sour cream, the remaining lemon zest and remaining lemon juice. Stir in the milk and set aside.In another bowl, mix flour, baking powder and sea salt. Gradually add to the wet mixture and mix until fully combined. Gently fold in the blueberries.Pour batter into the prepared loaf pan and bake for at least 55 minutes, or until a toothpick inserted in the middle comes out clean.Once cooled, spread the prepared topping on loaf and enjoy!

Whole wheat peanut butter bread recipe

Serves 8

Ingredients:2 cups whole wheat flour1/3 cup white sugar4 teaspoons baking powder3/4 teaspoon salt3/4 cup peanut butter (creamy)1-1/2 cups skim milkDirections:

Preheat oven to 350 degrees F. Grease a loaf pan (9 x 5-inch) with cooking spray.In a large bowl, sift together flour, sugar, baking powder and salt. Add peanut butter and milk and stir until just combined. Pour into the loaf pan and bake for 50 minutes. Enjoy with jam!

Cinnamon almond loaf recipe

Serves 6

Ingredients:1/4 cup butter, soft2 eggs1 cup sugar1 teaspoon vanilla2-1/2 cups all-purpose flour (or whole wheat)1 teaspoon baking powder1/2 teaspoon baking soda1/2 teaspoon sea salt1 cup skim milk1-1/2 tablespoons brown sugar1-1/2 teaspoons cinnamon1/4 cup chopped almondsDirections:

Preheat oven to 350 degrees F. Grease a 9 x 5-inch loaf pan with cooking spray. Mix brown sugar and cinnamon together, set aside.In a large bowl, cream butter and sugar with a handheld mixer until combined. Slowly add in each egg, mixing between. Stir in vanilla.In another bowl, whisk flour, baking powder, baking soda and salt together. Add half mixture to the butter mixture. Add 1/2 cup milk. Add remaining 1/2 cup flour and remaining 1/2 cup milk, stirring to make sure it's all combined.Pour half of the batter into the loaf pan. Sprinkle brown sugar/cinnamon over the batter. Pour remaining half over the brown sugar. Sprinkle almonds on top and bake for at least 45 minutes, or until a toothpick entered comes out clean.

More easy breakfast ideas

Simple school day breakfasts
Very easy breakfast quiche recipe
Easy skillet breakfast pizza