Pillowy Ricotta Gnudi, by Cheryl

I was looking for a ricotta recipe that wasn't lasagna and came across this! I don't know what I was thinking this would be except a big ball of gooey warm cheese, but that's exactly what it is. I made it with a butter sage sauce, which was good, but I think a marinara sauce like the recipe stated would be better. These would be great on some doughy pieces of bread! I liked it a lot, but it's not for dinner. Maybe an appetizer? I'm still not sure how I feel about it. And I have about 12 balls leftover. Yum? 

Ingredients: 

1 cup grated Parmesan cheese

30 oz ricotta cheese, (1 large container, or two small)

2 large eggs

1.5 tsp kosher salt

1/2 tsp black pepper

2 cups all purpose flour, divided

Sauce: 3 cups marinara sauce or butter with sage

Directions: 

1) Place Parmesan cheese in large bowl with the ricotta cheese. Add two large eggs, salt, and pepper, and mix well. Add 1 cup flour and stir until just combined.

2) Dust a rimmed baking sheet with 1/2 flour. Scoop out a golf ball size gnudi and place them on the sheet. You may have around 35 balls. Sprinkle the top with the other 1/2 cup flour. Place is refrigerator for 20 minutes. 

3) Bring a large pot of salted water to a boil. 

4) Gently place the gnudi one by one into the boiling water without overcrowding. Boil until the gnudi float and are firm to the touch, about 3-5 minutes. Using a slotted spoon, carefully transfer the gnudi to the serving bowls.

5) Spoon the sauce over the gnudi. Garnish with chopped basil. 

Easy Zesty Lime Shrimp and Avocado Salad, by Cheryl

Ooh it's been a hot minute since I've been on here! But I just had to make this new shrimp and avocado salad and I'm so happy I did! I've already made it twice in one week. It's so light and refreshing... perfect for a summer lunch or snack! Super flavorful, healthy, and quick! Yum!

Ingredients: 

1/4 cup red onion, chopped

2 limes, juiced

1 tsp olive oil

salt and pepper, to taste

1 lb cooked jumbo shrimp, chopped

1 medium tomato, diced

1 medium avocado, diced (I used two)

1 jalapeno, seeds removed, diced

1 tbsp chopped cilantro

Directions: 

1) In a small bowl, combine red onion, lime juice, olive oil, and salt and pepper. Set aside at least 5 minutes.

2) In a large bowl, combine chopped shrimp, avocado, tomato, and jalapeno

3) Combine all of the ingredients together, add cilantro, and gently toss. Add salt and pepper to taste, if desired. 

Girl Dinners, by Diane

 

I have been so into girl dinners/lunches, the idea of throwing a bunch of snacks on a plate as a meal. It's so freakin easy and can be planned or clean out the fridge at the end of the week. I'm posting this as a recipe because I feel like I've nailed the key to making these successful- make them visually pleasing and make sure you have a rough macro formula so they are actually filling. 

Here's the formula and some ideas:

Healthy fats (to keep you full)- think olives of all kinds, hummus, nut butters, and dips with olive oils or greek yogurt

Proteins (also to keep you full)- think rolled lunch meat, soft/hard boiled eggs with toppings (I love chili oil or everything bagel seasoning), turkey pepperoni

Snack items: different cheeses, crackers

Veggies: different colors look more pleasing, I love raw rainbow carrots and rainbow peppers or snap peas and celery, raw broccoli, or could be leftover roasted veggies if on hand

Fruits: my faves are apple slices with baking spice, or a rainbow medley of berries

Sweets: dark chocolate pieces or honey for the cheeses

And finally, for presentation which honestly makes me look forward to these, add a variety of colors and textures, a small cute bowl in the center for your dips, and arrange everything in a circle. Make sure you have at least 4 things on your plate so your brain feels like it has a lot of choices. YUM. 

BBQ Chicken Chopped Salad, by Diane

 

I was craving a BBQ chicken chopped salad, and decided to try my hand with some summer produce from my favorite stand and a high protein dressing- side note, I'm getting really good at my own dressings! This salad was SO SO good and honestly this dressing was maybe my best one yet. So crunchy and flavorful and definitely a filling lunch. YUM. 

Ingredients (3 big salads):

1 bag of sliced grilled chicken breast, chopped small (I just used this for ease)

2 cups yellow and orange cherry tomatoes, chopped

4 long sweet banana peppers in different colors, chopped

1/4 red onion, diced

1 bag chipotle cheddar salad mix by Dole

3 ears corn, grilled and charred then kernels cut off

1/2 avocado

1 bunch cilantro leaves

1 clove garlic, peeled

1 tsp salt

1/4 tsp black pepper

1 tsp onion powder

1/4 cup smoky BBQ sauce

8 oz plain greek yogurt

Directions:

1. Combine chicken, tomatoes, peppers, onion, corn, and salad portion of the mix together and toss well. For meal prep I divided this mixture evenly in 3 containers.

2. Make the dressing by blending remaining ingredients avocado through yogurt and adjust to taste.

3. When ready to serve, top each salad with dressing and tortilla chips from the salad bag (the salad bag also comes with cheese and an alternate dressing you can use if you like but I don't like either!).

Mexican Shrimp Bowls, by Diane

 

I saw this recipe from @calwillcookit and it looked just like the perfect fresh and detoxing recipe needed for lunches this week after 3 weeks of vacation in Asia! This could not have been easier to make and it was DELICIOUS! I made two adjustments here- first, he served them over rice, but I liked them on their own and was trying to do a grain detox, and second, I swapped the sour cream in the sauce for high protein cottage cheese to get more protein in these meals. Both suggestions I would do again so I'm writing them in the recipe below. Yum!

Ingredients:

For shrimp:

1 lb raw shrimp, deveined and shelled, thawed

2 tbsp taco seasoning mix (I used chili powder, cumin, smoked paprika, salt, pepper, garlic powder, onion powder, red chili flakes, and mexican oregano finely mixed)

2 tbsp EVOO

For salsa:

1 can black beans, rinsed

1 cup corn, charred (I used one can of corn because summer corn isn't good yet)

1 cup baby heirloom tomatoes, sliced

1/2 cup red onion, diced

1/2 cup poblano pepper, diced

1/2 bunch cilantro, finely chopped

juice 1 lime

salt to taste

pepper

garlic powder

1 tbsp red wine vinegar

For the creamy cilantro sauce:

1 cup cottage cheese

1 tbsp EVOO

2 cloves garlic

1/2 bunch cilantro

juice 1 lime

zest 1/2 lime

salt to taste

Directions:

1. Rinse and drain the shrimp, toss in seasonings, and cook 2-3 min per side in a med heat frying pan until cooked. Set aside. 

2. To make the salsa, stir all ingredients and adjust for taste, set aside.

3. To make the sauce, blend all ingredients in an immersion blender and adjust for taste, using water if desired to get a saucier consistency.

4. Serve all together and enjoy!

Cranberry Tuna Salad, by Diane

 I saw a version of this recipe online and thought it would be an interesting way to eat tuna salad, a little sweet and a little savory. Plus, I love this flavor combo in chicken salad. I loved this recipe and it could not have been easier! My only note was that unlike other tuna salads I make, this tasted best right away vs in the fridge over time. I ate it on crunchy lettuce cups for lunches, yum!

Ingredients:

2 small cans albacore tuna in water, drained

1/4 c finely diced red onion

4 stalks celery, finely diced

4 tbsp pecan pieces

1/2 cup dried cranberries

1/4 cup mayo

black pepper, celery salt, and sea salt to taste

Directions:

Combine all ingredients well and enjoy!

The Best Fall Salad, by Diane

This is my latest lunch obsession, so quick and easy to meal prep and packed with autumn flavors! I've decided the formula for this to work best is two roasted veggies, one protein, something crunchy (usually nuts or seeds), something sweet (usually apples, dates or dried cranberries), a leafy green, and my dressing creation which seems to remain the same because it goes with everything!! This version is the best so far, so I'm posting it to remember in the future! 

This can make about 3 salads for the week if you use one whole squash, 2 apples, 1 bag of pre-grilled chicken, and about 1 lb of sprouts (dressing amounts remain the same). If meal prepping- combine the veggies and the chicken and cheese, then on the day of eating chop the apples so they stay fresh and add the arugula (so it won't wilt) and pecans (so they stay crunchy!). 

PS- delicata squash is my most favorite veggie of fall, you can eat them with the skin on and when roasted and browned they get almost caramelized. My favorite way to eat them is here, roasted in coconut oil until both sides are fully browned, then tossed with sea salt and rosemary powder (not dried rosemary)- it tastes like thanksgiving and I can eat a whole squash in one sitting!

Ingredients:

1 cup sliced grilled chicken (I use pre-grilled strips for ease)

Coconut oil

Roasted delicata squash

Powdered rosemary

Salt

Brussels sprouts, halved and trimmed

Gala apple, chopped

Gorgonzola cheese, crumbled

Chopped pecans

2 cups arugula or a large handful

Dressing: 2 roasted shallots, 4 tbsp EVOO, 1 tbsp maple syrup, salt and pepper to taste, 1 tbsp or more ume plum vinegar, 1 tsp dried thyme, water as needed

Drizzle blackberry balsamic vinaigrette on top

Directions:

1. Preheat oven to 400 and place coconut oil (about 2 tbsp each) on two trays while the oven warms.

2. When the oil is melted, toss the sprouts and shallots with salt and oil on one tray, and the squash with salt and rosemary powder and oil on the other. Coat well and roast until charred, flipping halfway.

3. For the dressing, combine all the ingredients and whiz until creamy. This will stay creamy in the fridge for days. Add the water or more oil if the consistency needs to change, and feel free to adjust the vinegar too.

3. When the roasted veggies are room temp, toss with chicken, apples, cheese, pecans, arugula and dressing. Mix well then drizzle balsamic on top and enjoy!

Mexican Chicken Salad, by Diane

 

This recipe comes from @dayamifrommiami on IG, and I thought it was such a creative high protein recipe for lunches this week! It was super easy, and so so good. I loved it on its own, with chips, and lettuce cups! I also loved the swap of greek yogurt for mayo. YUM. I added the poblano and green onions and they were a great addition! I also removed the avocado so it would last all week, and took out the cheese bc I didn't want it but it did have queso fresco in the original recipe.

Ingredients:

1 rotisserie chicken, shredded

2 8oz cups greek yogurt, plain

1 lime, juiced

1 can fire roasted corn

1 can black beans, rinsed

1 bunch cilantro, finely chopped

1 bunch scallions, white and green parts chopped

1 poblano, fire roasted (I use my gas burner for this until black and blistered), diced

Seasoning: salt, pepper, garlic powder, onion powder, chili powder, cumin

Directions: Mix well and enjoy!

Thai Coconut Shrimp Soup, by Cheryl

Whew, what a busy summer! This is a delicious, healthy soup to have on a summer day! It was so tasty and light and I would definitely make it again. It didn't take long at all and makes enough for leftovers for a couple of days. Pair it with a nice white wine! Yum! 

Ingredients (from Paleo Running Momma)

1 tbsp olive or avocado oil

2 garlic cloves, minced

1 small onion, diced

1 tbsp fresh ginger, minced

1 tbsp minced lemongrass, inner part of one stalk

1 tbsp red curry paste

3 cups chicken broth

1 tbsp fish sauce

2 14 oz cans of full fat coconut milk

8 oz fresh shitake mushrooms, sliced

1 lb medium shrimp, peeled and deveined

zest of one lime grated

1 lime, juiced

Sea salt

Cilantro and/or scallions for garnish

Directions:

1) Heat the oil in a large stockpot over medium heat. Add the onion and cook until fragrant, then stir in the garlic, ginger, lemongrass, and curry paste, and cook for one minute. 

2) Pour the broth into the pot while stirring continually. Then stir in the fish sauce and simmer for 10 minutes. Pour in the coconut milk and stir, the add the mushrooms. Cook and stir until the mushrooms are soft, about 5 minutes. 

3) Add the shrimp and cook for about 5 minutes. Stir in the lime zest and juice. Season with salt to taste. Serve with cilantro, scallions, and/or lime wedges. 

Turkey Wraps, by Diane

 

I got hooked on these for lunches this summer as a quick, healthy option! They were a really cool combo of flavors and I craved them for weeks!

Ingredients:

3 slices smoked turkey

1 large flour tortilla

2 tbsp tzatziki sauce with cucumber pieces (if you can't find this add your own!)

2 slices smoked gouda

1/4 cup shredded carrots

2 tbsp pickled red onions

4 large red butter lettuce leaves (my ultimate trick here is to put each leaf into a bowl of ice water in the fridge- they will last and be cool and crispy all week long!)

Directions:

Start by layering the sauce on, then the turkey, cheese and toppings. Roll into a burrito and enjoy!

The Best Tuna Salad Bites, by Diane

 

I saw these on instagram from @goodeatsbyrose and despite me not liking quite a few of these ingredients I was for whatever reason inspired to try it. I'm so glad I did- these were amazing (she just called these Tuna Salad but honestly they are the BEST!). So quick and easy, I can't wait for lunch tomorrow! I think these are perfect because they are a mix of acid, salt, fat, sweet, spice, crunch and soft. I slightly adjusted some quantities based on what I had on hand. Yum!!

Ingredients:

1 large can tuna, drained

6 sweet gerkin pickles, diced

1/2 small red onion, diced

10-15 small sweet cherry tomatoes, quartered or halved

3 tbsp capers

1 tbsp mayo

Juice of 1/4 lemon

1/4 cup feta crumbles

Sprinkle red chili flakes

Salt and pepper to taste

1 tsp garlic powder

Romaine leaves

Directions:

Mix all ingredients except lettuce to combine and adjust seasonings. Put into crunchy romaine leaves and devour!

Crispy Baked Tofu Bites, by Diane

I found this recipe from @plantyou, one of my favorite instagram accounts for healthy meal ideas and ways to use food scraps. These were a really crispy good snack/lunch! I made a few swaps that I included in the recipe below rather than posting hers.

First, I decided to swap the cornstarch for sweet potato starch, which I had leftover from my Taiwanese Chicken Cutlets, because it's extra crunchy when used as a coating. I also added my favorite chili crisp by Laogonma for flavor and a little bit of heat (this stuff is gold!!). The wet ingredients soaked up pretty quickly leaving me with no batter to coat the tofu, possibly from the addition of the sweet potato starch or possibly because I left the wet ingredients for about 5 min before I coated the tofu. As a result, the "batter" was sort of crumbly, so I sprayed the tofu cubes with avocado oil and tossed it in the crumbs and hoped for the best (it did actually all stick to the tofu in the end though)! Next time I'll coat the tofu in the wet ingredients before I toss in the starch and see if that helps, which I noted below. Finally, I used my air fryer, although her recipe uses the oven, and they did also turn out really crispy! 

Ingredients:

1 block firm tofu, pressed for 20 min and sliced into cubes

2 tbsp EVOO

2 tsp cornstarch (I used sweet potato starch)

2 tsp seasoning (I used goya here)

1 tbsp soy sauce

1 tbsp chili crisp

Directions:

1. Add EVOO, seasoning, and soy sauce in a bowl and whisk to combine.

2. Toss in tofu cubes to coat well, then add in starch and toss again.

3. Bake in air fryer @ 400 for 15 minutes, tossing halfway through.

Shrimp Cakes, by Diane

 

I saw this recipe from tiffycooks.com and really wanted to make these as healthy lunches this week. These were so quick and easy, and a great riff on lunches. They tasted like the inside of shrimp shumai dumplings! I'll definitely make them again, served with a side of sweet chili sauce! Yum! They would even be good as burgers between some crispy lettuce wraps. 

I came up with a hack I really liked here to replace the dashi powder which had msg. I know from experience making my Rabokki that dashi broth is really just kelp, green onion, and anchovy boiled with water and strained. So, I found asian seafood soup packets at my local asian grocer that had anchovies, kelp, onion, burdock root, dried tuna, and chili flakes. I removed the whole anchovies and placed the rest directly into the food processor to create a powder with the same taste- perfection! 

Also- she pan fried these but the air fryer was convenient and healthy!

Ingredients:

1.5 lbs raw shrimp, peeled

3 scallions, green parts only

1.5 tbsp dashi powder (this had msg so I used some ingredients from an asian seafood soup stock instead)

1 tsp white pepper

3 tbsp arrowroot flour

1 tbsp oyster sauce

Directions:

1. Mix all ingredients in food processor and pulse until well combined and mashed.

2. Form into patties, place into air fryer that has been sprayed with nonstick spray and cook at 350 for 18 minutes. Flip halfway through.

Classic Deviled Eggs, by Diane

 

A photo of my snack lunches from last week!

This week I wanted a healthy lunch of a mix of things, and I had a carton of eggs just staring at me, so I made this classic deviled eggs recipe. They were very good and easy, and tasted great with my new smoked spanish paprika from Penzey's. 

Ingredients:

6 large eggs

1 tsp dijon

1-2 dashes tabasco (I left this out)

Salt, to taste

1/4 tsp ground pepper

1 tbsp snipped fresh chives (I couldn't find these at the store)

3 tbsp mayo

Paprika and whole chives for garnish

Directions:

1. Place eggs in a saucepan and cover with cold water. Bring to a boil over med-high heat, then cover and remove from heat for 10-12 min. 

2. Peel under cool water and let sit in fridge for 15 min. 

3. Halve the eggs lengthwise, scoop out yolks, and mash with a fork.

4. Add in all ingredients except garnishes, combine well and fill egg whites.

5. Garnish and enjoy

Chopped Chicken Salad, by Diane

 I created this recipe from what I had on hand including some ingredients that were about to go bad in the fridge. It came out so so good, especially the next day when all the flavors had come together! I think the secret is how chopped the chicken is, because it can really absorb all the flavor and moisture from the other ingredients! (this was born out of laziness because I hate dicing things when my food processor is RIGHT. THERE. so, win-win!) I love to eat this on rosemary almond crackers, but honestly it would be great however you ate it! Yum.

Ingredients:

1.5 lbs chicken breasts

1/2 cup fresh blueberries

1/4 cup craisins (I love the low sugar kind)

1/4 chopped pecans

1/2 cup diced celery (fine pieces are best!)

1 tsp fresh thyme leaves

1/4 cup pumpkin seeds

3/4 cup mayo (I used avocado mayo to make this whole30)

2 tsp salt

Optional: I also use 1/2 tsp of Penzey's Mural's of Flavor which has yummy stuff like citrus peels and shallots in it

Directions:

1. Boil chicken breasts until just cooked through, let cool. To speed this along I usually rough chop them into 3 chunks ahead of boiling.

2. Once the chicken cools, place into a food processor until fully chopped into small pieces.

3. Add the chicken to a large bowl, add remaining ingredients and adjust for taste. Refrigerate at least 5 hours before serving, best overnight and it gets better each day!

Turkey Cucumber Roll-Ups, by Diane

This has been my go to lunch in the hot summer this year, and they really couldn't be easier. I've found that a combo of smoked turkey and spicy red pepper hummus make these taste best, but you could easily sub in whatever you like. The only note is not to prep these too far in advance because the salt will draw the water out of the cucumbers and you'll end up with a soggy mess. Lately, I've been making these even lazier by simply cutting a cucumber into pickle-shaped spears then spreading hummus on them and wrapping a piece of turkey around it like a cigar. Awesome healthy lunch to go!

Ingredients:

1/2 English cucumber, sliced length-wise with a mandolin or peeler

6 slices turkey

Hummus

Everything Bagel seasoning

Directions:

1. Lay the cucumber slice on a paper towel and dry off excess moisture. 

2. Spread hummus on the cucumber, then slice turkey to fit and lay it along the cucumber.

3. Roll up your cucumber and sprinkle the tops with seasoning.

Shrimp Salad, by Diane

 

I’ve had this recipe from Penny’s Primal on my list for a while, and it didn’t disappoint! Simple and fresh and easy to whip up, I’ve been eating it in lettuce cups this week for lunch to add a crunch! This would also be amazing on a toasted brioche like in a New England seafood roll! Yum.

Ps- I also learned a great way to cook frozen shrimp quickly for this! Bring a large pot of water with salt to boil rapidly, remove from heat until it stops boiling, drop the frozen shrimp in, and give it a stir. Cover with a lid and let it sit for five minutes. Drain the hot liquid and transfer the shrimp to an ice bath. Perfect shrimp!

Ingredients:

1 lb shrimp, cooked and diced 

2 tbsp mayo

1 tsp Dijon mustard

2 tbsp fresh lemon juice

1/4 cup diced celery

1 bunch chives, sliced thin

1 tsp dill (I had a mix with dried parsley/garlic/onion/dill that was awesome in here!)

Salt and pepper

Directions:

Mix all ingredients well and adjust seasonings to taste. Serve chilled.

Korean Tofu and Spicy Ketchup, by Diane

 

This was another banchan, or small dish, from cooking through the countries Korean edition! This one was a hit, and the sauce was so outstanding it would be great on just about everything! I just so happened to have doubled the sauce on instinct and I’m glad I did (posted below with doubled measurements). I also airfried them out of convenience, but the recipe calls for pan frying in oil. Super easy and already looking forward to leftovers!

https://mykoreankitchen.com/korean-tofu-spicy-ketchup/

Ingredients:

1 block firm tofu

Spray avocado oil

6 tbsp ketchup

2-3 tbsp gochujang (Korean chili paste) (I used 1!)

1 tbsp soy sauce

1 tbsp honey or maple syrup

2 tsp sesame oil

2 tsp minced garlic

1 tsp onion powder

1/4 tsp salt

1 tsp toasted sesame seeds

1 tbsp sliced green onion

Directions:

1. Press the tofu by wrapping it in a handtowel, placing it on top of a cookie sheet, and placing another cookie sheet with a weight on top of that (I used a hand weight). Leave for an hour. This will get the water out so you can get the tofu crispy! 

2. Pat the tofu dry and fry on all sides until browned (I air-fried these at 350 for 10, then 400 until browned- another 5-10).

3. Combine ketchup through garlic and toss over tofu. Mix well and garnish with sesame seeds and green onion.

Egg Roll in a Bowl 2.0, by Diane

This recipe comes from @themovementmenu, and I was intrigued because I loved the past version of this dish but this one had a better sauce. As it turned out, the sauce was pretty gross on this dish per the recipe, but it inspired me to make a much better sauce in the end (my version posted below!). I added shrimp in here too for extra protein, and baby kale instead of cabbage for better nutrients (although as you can see from the photo I needed more than a giant box of it, apparently!). Despite all the twists and turns, this dish was a great hit and I'd definitely make it again now that I know what to do.

Ingredients:

2 tbsp. coconut oil
2 tbsp. sesame oil
1 lb. ground chicken
20-30 medium-sized shrimp (deveined and tail off)
1/2 large white onion, sliced into thin rings
2 cups julienned carrots
2 sprigs green onions, green and white parts, chopped
1/2 shallot, sliced into thin rings
3 cloves garlic, minced
1/2 inch ginger, shredded or minced
2 tbsp. rice vinegar
1/4 cup soy sauce (or coconut aminos)
2 boxes baby kale (or, one box plus one small head of thinly sliced green cabbage)
1/4 cup almond or cashew butter
1/4 lime, squeezed
2 tbsp. honey (optional)
1/2 tsp red pepper flakes
2 tsp fish sauce
Salt and pepper to taste
Water

Directions:

1. In a large saucepan or wok, heat the coconut and sesame oil. Add the chicken, cook until white, and drain (reserve the liquid and return it to the pan). Set the chicken aside.

2. With the liquid in the pan, cook the shrimp until just pink and no longer translucent. Drain (reserve the liquid again to return to the pan) and combine with the chicken. Set aside.

3. With the liquid back in the pan, add the onion, carrots, green onion, and shallot, and cook until slightly browned. If using cabbage, add in this step.

4. Add in the garlic and ginger, stir, and then add the rice vinegar and soy sauce. Scrape the pan to get all the bits into the sauce.

5. Add the kale and cook until wilted, then add the chicken and shrimp back into the pan. Toss to combine.

6. Make the sauce by adding the almond or cashew butter through fish sauce. Add a splash of water until it reaches a consistency you like and whisk to combine.

7. Drizzle the sauce over the egg roll mixture, and if needed add salt and pepper to taste.

Sweet Potato Chicken Poppers, by Diane

I found this recipe on @unboundwellness Instagram, and they looked delicious! These were very easy to make and customize. I wound up increasing the spices in them to add more flavor, and they didn't even need dipping sauce! The recipe also called for coconut oil and coconut flour, but I didn't add these and they were tender and crispy just as they were. This is a great healthy option for lunches or snacks on the go.

Ingredients:

1lb ground chicken
2 cups sweet potato, finely grated
3 green onions, chopped finely
Spices: garlic powder, onion powder, sea salt, black pepper (I also added adobo in here which I highly recommend!)


Directions:

Place all ingredients in a bowl and mix well. While the oven preheats to 400, line a baking sheet with parchment paper and form little flattened disks. Bake for 20-25 minutes, flip, and brown the other side (another 20 min). If they aren't crispy enough you can put them under the broiler for a few minutes as well.