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How’s 2018 been treatin’ you so far? How about those New Year’s resolutions?
I feel like I always get a week or two into January and then my resolutions reach a critical point. I either stick to them and make them a new habit or I give up and fall back into old routines. It’s a hard pattern to break, especially when the exciting newness of the start of a new year wears off!
Like many Americans, one of my goals is to eat healthier. Easier said than done, even for a food blogger! However, I find that discovering new recipes that help substitute or replace old ones always is a game changer when it comes to making health changes.
And that’s where this recipe for my Crispy Parmesan Edamame Clusters comes in!
This recipe is so simple and delicious that it basically is begging to become part of your healthier 2018 eats! It’s perfect for snacking on and, in my opinion, gives chips and other addictive snacks a run for their money. Not only do they deliver that same savory, cheesy flavor that we usually crave, but they also are PACKED with protein and fiber along with a host of other nutritional benefits!
My sidekick for this recipe? NEW PAM® Spray Pump Olive Oil!
PAM® Spray Pump Olive Oil is the perfect solution for you if you need non-stick cooking and want to control the amount of oil and calories going into the food you make. It has the same superior non-stick cooking action as the other PAM products that you probably already use and love! Unlike butter and oil, PAM® Spray Pump Olive Oil lets you control how much you add to a recipe help you avoid overpour, while also having no artificial colors, flavors, or preservatives! It’s my go-to tool in the kitchen and a staple in my daily cooking.
Ready to make some delicious food? Earn $1 when you buy one (1) PAM Spray Pump Olive Oil or Canola Oil! Click Here to redeem this savings offer while supplies last at your local Walmart.
Another super helpful feature is their new transparent bottles which let you see inside, so you have an idea on how much you have left! I hate when I’m busy in the kitchen, then realize I’m out of an ingredient when I go to use it. Instead of having to make an inconvenient run to the store, you’ll be able to know ahead of time to add it to your grocery list!
This recipe couldn’t be more simple. All you need to do to make this addictive snack is spray your frozen edamame with PAM® Spray Pump Olive Oil, sprinkle it with parmesan, red pepper flakes, and salt and pepper and mix to coat evenly! PAM makes it easy since is new spray pump is non-aerosol and built for optimal spray coverage and control.
Here’s to a great 2018!
- 16 oz bag frozen shelled edamame (don't thaw!)
- NEW PAM® Spray Pump Olive Oil
- red pepper flakes, to taste
- salt + pepper, to taste
- ¼-1/2 cup tbsp parmesan, shredded
- Preheat oven to 400 degrees.
- Add the edamame to a large baking sheet and spray with NEW PAM® Spray Pump Olive Oil to coat evenly. Sprinkle on the red pepper flakes, and salt and pepper.
- Use your hands to toss the edamame mixture until evenly mixed. Spread so all the edamame is touching each other and sprinkle on the parmesan.
- Bake for 15-20 minutes or until crispy.