# data[].attributes.body
After all my nutrition eating this food my body change its picky eating nvm.

# data[].attributes.body
Carrots. It is common sense that carrots are good for the production of melanin. ...

2 – Red fruits. They are as tasteful as they are a treat for the skin! ...

3 – Almonds. ...

4 – Kiwis. ...

5 – Salmon. ...

6 – Olive oils. ...

7 – Tomatoes. ...

8 – Green teas.

# data[].attributes.headline
This Easy Tofu Curry Is Packed with 22 Grams of Protein 

# data[].attributes.subject
This Easy Tofu Curry Is Packed with 22 Grams of Protein 

# data[].attributes.body
Nutrition Notes

Is Brown Basmati Rice Good for You?

Basmati rice is an aromatic rice that will flood your kitchen with its amazing nutty scent as it cooks. Brown basmati rice is a whole grain and hasn’t been processed like white rice has been, which removes the nutritious outer layers from the rice kernel. And as a whole grain, brown basmati rice is full of nutrients, including antioxidants, fiber and plant-based protein.

Frequently Asked Questions

What Kind of Tofu Should I Use in Curry?

We recommend using extra-firm tofu, which holds its shape and structure when simmered. Soft tofu and silken tofu are less sturdy and will fall apart in the curry, so it’s best to use their creamier texture in smoothies and desserts.

Ingredients

1 (14-ounce) package extra-firm tofu, drained, pressed and patted dry

3 tablespoons canola oil, divided

2 tablespoons cornstarch

1 1/2 teaspoons garam masala, divided

1 teaspoon salt, divided

1 cup chopped yellow onion

1 medium jalapeño pepper, stemmed and finely chopped

1 (1 1/2-inch) piece fresh ginger, peeled and finely chopped

4 cloves garlic, finely chopped

1 tablespoon Madras curry powder

1 (15-ounce) can no-salt-added crushed tomatoes

1 cup well-stirred canned coconut milk

1/2 cup water

1 (10-ounce) package frozen peas

1 (5-ounce) package baby spinach

2 cups hot cooked brown basmati rice

Fresh cilantro leaves and tender stemsfor garnish (optional)

Directions

1. Preheat oven to 400°F. Using your hands, crumble tofu into bite-size pieces onto a rimmed baking sheet. Gently toss the crumbled tofu with 2 tablespoons oil, cornstarch, 1 teaspoon garam masala and 1/2 teaspoon salt until evenly coated. Bake, stirring once halfway, until lightly golden with crispy edges, about 30 minutes. Step 2 Meanwhile, heat the remaining 1 tablespoon oil in a medium Dutch oven over medium heat. Add onion, jalapeño, ginger and garlic; cook, stirring often, until softened, about 5 minutes. Stir in curry powder and the remaining 1/2 teaspoon each garam masala and salt. Step 3 Cook, stirring constantly, until fragrant, about 30 seconds. Stir in tomatoes and coconut milk. Bring to a simmer over medium heat; simmer until flavors meld, about 5 minutes. Step 4 Ladle the mixture into a blender. Secure the lid on the blender and remove the center piece to allow steam to escape. Place a clean towel over the opening. Process until smooth and creamy, about 1 minute. (Use caution when blending hot liquids.) Return the pureed mixture to the pot. (Alternatively, use an immersion blender to puree the mixture in the pot until smooth, about 2 minutes.) step 5 Add the baked tofu, water, peas and spinach. Cook over medium heat, stirring occasionally, until the peas are tender and the spinach is wilted, 3 to 5 minutes. step 6 Divide rice among 4 bowls; top with the curry. Garnish with cilantro, if desired.

# data[].attributes.headline
Philly Cheesesteak Casserole4.3(3)3 REVIEWSWith the combo of beef, che bell pepper, this easy casserole hits the nail on the head when it comes to the flavors of classic Philly cheesesteak. It's sure to be a new family favorite that's quick enough to pull off on a weeknight. We love the flavor smoked provolone lends to the dish, but if you want a more traditional flavor, aged provolone works just as well.

# data[].attributes.subject
Philly Cheesesteak Casserole4.3(3)3 REVIEWSWith the combo of beef, che bell pepper, this easy casserole hits the nail on the head when it comes to the flavors of classic Philly cheesesteak. It's sure to be a new family favorite that's quick enough to pull off on a weeknight. We love the flavor smoked provolone lends to the dish, but if you want a more traditional flavor, aged provolone works just as well.

# data[].attributes.body
Ingredients

8 ounces whole-wheat rotini pasta

1 tablespoon extra-virgin olive oil

1 medium sweet onion, sliced into 1/4-inch-thick wedges (about 1 1/2 cups)

2 cups sliced white mushrooms

1 medium green bell pepper, sliced into 1/2-inch-thick strips (1 1/2 cups)

1 medium red bell pepper, sliced into 1/2-inch-thick strips (1 1/2 cups)

1 pound lean ground beef

2 ½ teaspoons Worcestershire sauce

2 teaspoons salt-free Creole seasoning

½ teaspoon onion powder

½ teaspoon salt

½ teaspoon ground pepper

1 (8-ounce) package reduced fat-cream cheese, softened

1 cup low-moisture part-skim mozzarella cheese, shredded

1 teaspoon hot sauce

5 (1 ounce) slices smoked provolone cheese

Directions

1. Position oven rack 8 inches from heat source; preheat to broil. Bring a saucepan of water to a boil over high heat. Cook pasta according to package directions. Reserve 1 cup cooking water, then drain the pasta.

2. Heat oil in a 12-inch cast-iron skillet over medium-high heat. Add onion and mushrooms; cook, stirring often, until softened and lightly browned, about 5 minutes. Add green and red bell peppers; cook, stirring occasionally, until tender, 8 to 10 minutes. Transfer the vegetables to a plate. Do not wipe the pan clean.

3. Add ground beef to the drippings in the pan. Cook over medium-high heat, stirring often with a wooden spoon to crumble, until cooked through, about 6 minutes. Carefully drain fat from the pan. Stir in Worcestershire, Creole seasoning, onion powder, salt and pepper. Return the vegetables to the pan; stir to combine. Stir in cream cheese until melted and incorporated, about 1 minute. Add the reserved 1 cup pasta-cooking water; stir until the sauce is cohesive, about 1 minute. Remove from heat.

4. Fold in the cooked pasta, mozzarella and hot sauce. Top evenly with provolone slices. Broil until the cheese is melted and browned, about 3 minutes.

# data[].attributes.headline
17 Creamy Chicken Casseroles Perfect for Fall

# data[].attributes.subject
17 Creamy Chicken Casseroles Perfect for Fall

# data[].attributes.body
When a 9x13 dish, cast-iron skillet or ceramic pan hits the table filled with these creamy chicken casseroles, you'll know fall is at your doorstep. From recipes featuring seasonal ingredients like broccoli, sweet potato and peas to cozy riffs on classics like stuffing and chicken parmesan, these casserole dishes will leave you wanting to eat chicken every day as the weather cools down. Try our Chicken Spaghetti Casserole and Creamed Spinach & Chicken Casserole to experience the ultimate comfort food for autumn. This chicken pasta bake is cheesy with a smoky kick, thanks to the combination of chipotle peppers and smoked Gouda cheese. If you want to mellow the smoky flavor, regular Gouda works just as well. Spray the foil lightly with cooking spray or brush it with a little oil to prevent the cheesy topping from sticking. Serve with a simple side salad or garlic-roasted broccoli.

# data[].attributes.body
This chicken spaghetti casserole has a
super-creamy sauce that coats pasta, chicken and a generous serving of veggies. Panko gives this family-friendly casserole a bit of crunch on top. Be sure to let it rest for 20 minutes after coming out of the oven. This allows the casserole to cool and also set up nicely before serving.

Active Time:

30 mins

Total Time:

1 hr 15 mins
Servings:

8

Ingredients

8 ounces whole-wheat spaghetti

3 tablespoons extra-virgin olive oil, divided

½ cup finely chopped onion

1 cup finely chopped red oryellow bell pepper

1 (8 ounce) package sliced cremini mushrooms

1 ¾ cups reduced-sodium chicken broth

1 (10.5 ounce) can low-sodium cream of mushroom soup, such as Campbell’s

⅔ cup mayonnaise

½ cup shredded sharp Cheddar cheese

½ cup shredded fontina cheese

1 tablespoon Buffalo-style hot sauce, such as Frank’s RedHot

½ teaspoon smoked paprika, divided

¼ teaspoon ground pepper

3 cups shredded cooked chicken breast

½ cup panko breadcrumbs
Step 1

Bring a Dutch oven filled with water to a boil over high heat. Add pasta and cook according to package directions; drain. Step 2:Preheat oven to 350°F. Lightly coat a 9-by-13-inch baking dish with cooking spray. Step 3:

1. Heat 1 tablespoon oil in the Dutch oven over medium-high heat. Add onion; cook, stirring occasionally, until softened, about 3 minutes. Add bell pepper; cook, stirring occasionally, until softened, about 2 minutes. Transfer the vegetable mixture to a plate. Do not wipe the pot clean. Step 4:

1. Heat 1 tablespoon oil in the Dutch oven over medium-high heat. Add mushrooms; cook, stirring occasionally, until the mushrooms are browned on the edges and have released their water, 5 to 8 minutes. Return the onion and bell pepper to the pot. Stir in broth, soup, mayonnaise, Cheddar, fontina, hot sauce, 1/4 teaspoon paprika and pepper. Remove from heat; add chicken and the spaghetti, stirring until just combined. Pour the mixture into the prepared baking dish. Step 5: Combine panko and the remaining 1 tablespoon oil and 1/4 teaspoon paprika in a small bowl. Sprinkle evenly over the casserole. Bake until bubbling on the edges, about 30 minutes. Let stand for 15 to 20 minutes before serving.

1. To make ahead
Prepare through Step 4; cover and refrigerate for up to 3 days. Prior to baking, let stand at room temperature for 30 minutes. Uncover, top with panko mixture and bake until bubbling on the edges 30 to 35 minutes. Let stand for 15 to 20 minutes before serving.

Nutrition Facts
(per serving)

470 | Calories

27g  | Fat

32g  | Carbs

26g  | Protein

# data[].attributes.headline
Recepeis lol I think I spelled it wrong 

# data[].attributes.subject
Recepeis lol I think I spelled it wrong 