Jesus Velazquez

You can make these tasty Sesam-Kokos Kip Tenders in your air fryer and enjoy them. As a snack or starter, they're great.

Ingredients: 500g chicken tenders. 1 cup shredded coconut. 1/2 cup sesame seeds. 1/2 cup all-purpose flour. 2 eggs, beaten. Salt and pepper to taste. Cooking spray.

Instructions: For 5 minutes, heat your air fryer up to 400F 200C. Shred coconut and sesame seeds together in a bowl. Put flour, salt, and pepper in a different bowl. First, coat each chicken tender in the flour mixture. Next, dip it in the beaten eggs. Finally, cover it with the coconut-sesame mixture and press it down gently to stick. Make sure the tenders don't touch each other when you put them in the hot air fryer basket. Use cooking spray on the tenders to help them get crispy. Put them in the air fryer and set it to 400F 200C. Cook for 10 to 12 minutes, flipping them over halfway through, or until they are golden brown and fully cooked. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 12 minutes

Indulge in the rich combination of brownie batter and Oreo cookies with these delicious stuffed cookies.

Ingredients: 1 cup butter, softened. 1 cup granulated sugar. 1 cup brown sugar, packed. 2 large eggs. 1 teaspoon vanilla extract. 2 cups all-purpose flour. 1 cup cocoa powder. 1 teaspoon baking soda. 1/2 teaspoon salt. 1 cup chocolate chips. 1 package Brownie Batter Oreos.

Instructions: Preheat the oven to 350F 175C. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until well combined. Beat in the eggs one at a time, then stir in the vanilla extract. In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients and mix until just combined. Fold in the chocolate chips. Scoop spoonfuls of cookie dough and flatten them slightly. Place a Brownie Batter Oreo on top of each flattened dough portion. Cover the Oreo with another flattened portion of dough and seal the edges, ensuring the Oreo is fully enclosed. Place the stuffed cookie dough balls on a baking sheet lined with parchment paper. Bake in the preheated oven for about 10-12 minutes. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Prep Time: 20 minutes

Cook Time: 12 minutes

Tender and flavorful beef brisket cooked to perfection in the Instant Pot. This easy recipe is perfect for Instant Pot beginners.

Ingredients: 3 lbs beef brisket. 1 cup beef broth. 1 onion, sliced. 3 cloves garlic, minced. 2 tbsp Worcestershire sauce. 2 tbsp soy sauce. 1 tbsp Dijon mustard. 1 tsp smoked paprika. 1 tsp dried thyme. Salt and pepper to taste.

Instructions: Season brisket with salt, pepper, smoked paprika, and thyme. Turn Instant Pot to saut mode and sear brisket on all sides until browned. Remove brisket and saut onions and garlic until softened. Pour in beef broth, Worcestershire sauce, soy sauce, and Dijon mustard. Stir well. Place brisket back into the Instant Pot, lock the lid, and set to high pressure for 60 minutes. Allow natural release for 15 minutes, then quick release any remaining pressure. Remove brisket, let it rest, and slice against the grain. Serve with the cooking liquid as a delicious sauce.

Prep Time: 15 minutes

Cook Time: 75 minutes

A keto-friendly twist on the classic Asian chicken noodle soup, this recipe replaces traditional noodles with zucchini noodles for a low-carb alternative. Packed with spicy flavors and comforting ingredients, it's perfect for a cozy meal.

Ingredients: 2 cups shredded cooked chicken breast. 4 cups chicken broth. 1 zucchini, spiralized. 2 tablespoons soy sauce or coconut aminos. 2 cloves garlic, minced. 1 tablespoon grated ginger. 1 teaspoon sesame oil. 1 teaspoon chili paste or Sriracha sauce adjust to taste. 1/4 cup chopped green onions. 1/4 cup chopped cilantro. Salt and pepper to taste.

Instructions: In a large pot, bring chicken broth to a simmer over medium heat. Add shredded chicken, zucchini noodles, soy sauce, garlic, ginger, sesame oil, and chili paste to the pot. Simmer for 5-7 minutes until the zucchini noodles are tender and the flavors are well combined. Season with salt and pepper to taste. Serve hot, garnished with chopped green onions and cilantro.

Prep Time: 15 minutes

Cook Time: 10 minutes

The dark chocolate and hazelnuts on top of these gluten-free vanilla muffins make them taste great and keep them moist. Great for a treat that doesn't have gluten!

Ingredients: 1 1/2 cups gluten-free all-purpose flour. 1/2 cup almond flour. 2/3 cup granulated sugar. 2 tsp baking powder. 1/2 tsp baking soda. 1/4 tsp salt. 1/2 cup unsalted butter, melted. 2 large eggs. 1 cup plain Greek yogurt. 2 tsp vanilla extract. 1/2 cup dark chocolate chips. 1/4 cup chopped hazelnuts.

Instructions: Start by heating the oven to 350F 175C. You can line a muffin tin with paper liners. Mix the almond flour, sugar, baking powder, baking soda, and salt with a whisk in a large bowl that doesn't have gluten. Melt the butter and add the eggs, Greek yogurt, and vanilla extract to another bowl. Mix it well until it's smooth. Add the wet ingredients to the dry ones and mix them together just until they are mixed. Be careful not to mix too much. The dark chocolate chips should be carefully mixed in. Fill up each muffin tin cup about two thirds of the way to the top with batter. The chopped hazelnuts should be put on top of each muffin. After the oven is hot, bake the muffins for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean. When you take the muffins out of the oven, let them cool for 5 minutes in the pan before moving them to a wire rack to cool all the way through. Enjoy your gluten-free vanilla muffins with a tasty dark chocolate and hazelnut topping once they are cool.

Prep Time: 15 minutes

Cook Time: 20 minutes

This sweet potato hummus is a creamy and flavorful twist on traditional hummus. The addition of sweet potatoes adds natural sweetness and a vibrant color to the dip, making it perfect for parties or snacking.

Ingredients: 2 medium sweet potatoes, peeled and diced. 1 can 15 oz chickpeas, drained and rinsed. 3 tablespoons tahini. 2 cloves garlic, minced. 2 tablespoons olive oil. 2 tablespoons lemon juice. 1 teaspoon ground cumin. Salt and pepper to taste.

Instructions: For about 10 to 15 minutes, until soft, steam or boil sweet potatoes. Cooked chickpeas, tahini, garlic, olive oil, lemon juice, and cumin should all be put in a food processor and mixed together. Mix until it's smooth. If you need to, add a little water to get the consistency you want. Add salt and pepper to taste, and then blend again to mix everything together. Place in a bowl for serving, drizzle with olive oil, and top with a pinch of cumin or paprika. You can dip pita bread, crackers, or vegetable sticks in it.

Prep Time: 15 minutes

Cook Time: 15 minutes

This Fresh Mango Guacamole is a delicious take on the original guacamole. It has the sweetness of ripe mangoes and the creaminess of avocados. The perfect mix of tastes for a snack or side dish that is both cool and filling.

Ingredients: 2 ripe avocados. 1 ripe mango, diced. 1/2 red onion, finely chopped. 1 jalapeo pepper, seeded and minced. 2 cloves garlic, minced. Juice of 2 limes. 1/4 cup fresh cilantro, chopped. Salt and pepper to taste.

Instructions: Cut the avocados in half, remove the pit, and scoop the flesh into a bowl. Mash the avocados with a fork, leaving some chunks for texture. Add the diced mango, finely chopped red onion, minced jalapeo pepper, and minced garlic to the bowl with the mashed avocados. Squeeze the juice of 2 limes over the mixture and stir to combine. Fold in the chopped cilantro and season with salt and pepper to taste. Serve immediately with tortilla chips or as a topping for tacos, grilled chicken, or fish.

Prep Time: 15 minutes

Cook Time: 0 minutes

You can enjoy the tastes of Panda Express in a healthier way by making it at home. This slow cooker recipe makes sure that the chicken is tender and the vegetables are cooked just right in a tasty sauce.

Ingredients: 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces. 1/4 cup low-sodium soy sauce. 1/4 cup hoisin sauce. 2 tablespoons honey. 1 tablespoon rice vinegar. 1 teaspoon sesame oil. 2 cloves garlic, minced. 1 teaspoon minced ginger. 1/4 teaspoon red pepper flakes optional. 2 cups broccoli florets. 1 bell pepper, thinly sliced. 2 tablespoons cornstarch. 2 tablespoons water. Cooked brown rice, for serving. Sesame seeds and sliced green onions, for garnish.

Instructions: In a slow cooker, combine soy sauce, hoisin sauce, honey, rice vinegar, sesame oil, garlic, ginger, and red pepper flakes if using. Stir to combine. Add chicken pieces to the slow cooker and toss to coat with the sauce. Cover and cook on low for 3-4 hours or high for 1.5-2 hours, until chicken is cooked through and tender. In the last 30 minutes of cooking, add broccoli florets and sliced bell pepper to the slow cooker, stirring gently to combine. In a small bowl, mix cornstarch and water to create a slurry. Stir the slurry into the slow cooker, stirring well to thicken the sauce. Continue cooking for an additional 15-30 minutes, until the sauce has thickened and the vegetables are tender. Serve the chicken and vegetables over cooked brown rice, garnished with sesame seeds and sliced green onions. Enjoy your healthier version of Panda Express style chicken!

Prep Time: 15 minutes

Cook Time: 240 minutes

Roasted eggplant, cherry tomatoes, and orzo pasta come together in this tasty vegan dish to make a satisfying meal. The orzo makes the dish comforting, and the roasted vegetables give it more depth of flavor. A splash of balsamic vinegar gives it a slight sour taste, and nutritional yeast makes the umami taste stronger.

Ingredients: 1 large eggplant, cubed. 2 cups cherry tomatoes, halved. 2 cloves garlic, minced. 2 tbsp olive oil. Salt and pepper to taste. 1 cup orzo pasta. 2 cups vegetable broth. 2 tbsp chopped fresh basil. 2 tbsp nutritional yeast optional, for added flavor. 1 tbsp balsamic vinegar.

Instructions: Preheat the oven to 400F 200C. In a large bowl, toss the eggplant cubes and cherry tomatoes with minced garlic, olive oil, salt, and pepper until evenly coated. Spread the coated eggplant and tomatoes on a baking sheet lined with parchment paper. Roast in the preheated oven for 25-30 minutes, or until the eggplant is tender and lightly browned. While the vegetables are roasting, cook the orzo pasta according to package instructions, using vegetable broth instead of water for added flavor. Once the orzo is cooked, drain any excess liquid and transfer it to a large mixing bowl. Add the roasted eggplant and tomato mixture to the cooked orzo. Stir in chopped fresh basil, nutritional yeast if using, and balsamic vinegar. Toss everything together until well combined. Serve hot, garnished with additional fresh basil if desired.

Prep Time: 15 minutes

Cook Time: 30 minutes

This Keto Cauliflower Mash is a tasty and creamy low-carb alternative to regular mashed potatoes. This side dish is great for people on the ketogenic diet or who want to cut back on carbs but still enjoy a tasty meal.

Ingredients: 1 head cauliflower, chopped. 2 cloves garlic, minced. 2 tablespoons butter. 1/4 cup heavy cream. Salt and pepper to taste. Chopped fresh parsley for garnish optional.

Instructions: In a large pot, bring water to a boil and add chopped cauliflower. Cook for 10-12 minutes or until cauliflower is fork-tender. Drain the cauliflower and transfer it to a food processor or blender. Add minced garlic, butter, and heavy cream to the food processor. Blend until smooth and creamy, scraping down the sides as needed. Season with salt and pepper to taste. Garnish with chopped fresh parsley if desired before serving.

Prep Time: 10 minutes

Cook Time: 15 minutes

These easy no-bake avalanche cookies are a delightful treat that require just 4 simple ingredients. The combination of crispy rice cereal, peanut butter, white chocolate, and mini marshmallows creates a perfect balance of flavors and textures.

Ingredients: 2 cups crispy rice cereal. 1 cup creamy peanut butter. 1 cup white chocolate chips. 1/2 cup mini marshmallows.

Instructions: Put the mini marshmallows, creamy peanut butter, crispy rice cereal, and white chocolate chips in a large bowl. Fold the ingredients together slowly until they are all well coated and mixed. Put spoonfuls of the mixture on a baking sheet lined with parchment paper. You can use a cookie scoop for this. You decide how big or small they should be. The cookies should be set for about 30 minutes or until they are firm. Put the baking sheet in the fridge. Take the cookies out of the fridge once they are set and enjoy your tasty no-bake avalanche cookies!

Prep Time: 15 minutes

Cook Time: 0 minutes

These Chicken Satay Kabobs are a tasty and simple way to start a meal or make a main dish. The chicken is grilled until it's done and comes with a tasty peanut sauce to dip it in.

Ingredients: 1 lb boneless chicken breasts, cut into strips. 1/4 cup coconut milk. 2 tbsp soy sauce. 1 tbsp brown sugar. 1 tsp curry powder. 1/2 tsp turmeric powder. 1/2 tsp ginger paste. 1/2 tsp garlic paste. Skewers, soaked in water. Peanut sauce for dipping.

Instructions: In a bowl, combine coconut milk, soy sauce, brown sugar, curry powder, turmeric powder, ginger paste, and garlic paste to make the marinade. Thread the chicken strips onto the soaked skewers. Brush the chicken skewers with the marinade and let them marinate for at least 30 minutes. Preheat the grill to medium-high heat. Grill the chicken skewers for about 5-7 minutes per side, or until cooked through and slightly charred. Serve the Chicken Satay Kabobs with peanut sauce for dipping.

Prep Time: 45 minutes

Cook Time: 15 minutes

You can eat these Double Chocolate Zucchini Muffins for breakfast or as a snack because they are better for you. They're chocolatey, moist, and full of veggies you might not have seen!

Ingredients: 1 1/2 cups grated zucchini about 1 medium zucchini. 1/2 cup almond butter. 1/4 cup honey or maple syrup. 2 large eggs. 1 teaspoon vanilla extract. 1/4 cup unsweetened cocoa powder. 1/4 cup coconut flour. 1/4 cup almond flour. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup dark chocolate chips or dairy-free chocolate chips if preferred.

Instructions: Warm your oven up to 350 F 175C and put paper liners in a muffin tin. Put the grated zucchini on a clean kitchen towel and squeeze out as much water as you can. Combine almond butter, honey or maple syrup, eggs, and vanilla extract in a bowl and mix them well with a whisk. Cocoa powder, almond flour, baking soda, and salt should all be added now. As you mix, a smooth batter will appear. Add the chocolate chips and grated zucchini and mix them in. Fill up about two thirds of the way to the top of each muffin cup with batter. After the oven is hot, bake the muffins for 18 to 20 minutes, or until a toothpick inserted into the middle comes out clean. First, let the muffins cool in the pan for a few minutes. Then, move them to a wire rack to cool completely. Have fun with your tasty Double Chocolate Zucchini Muffins!

Prep Time: 15 minutes

Cook Time: 20 minutes

With these delectable Nutella cookies, you can enjoy the delightful combination of rich Nutella and chewy cookie texture. Every bite has a satisfying crunch from the hint of hazelnuts.

Ingredients: 1 cup Nutella. 1/2 cup granulated sugar. 1/2 cup brown sugar. 1/4 cup unsalted butter, softened. 1 teaspoon vanilla extract. 1 large egg. 1 3/4 cups all-purpose flour. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup chopped hazelnuts optional.

Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Mix the Nutella, granulated sugar, brown sugar, and softened butter together in a bowl until everything is well mixed. Mix the egg and vanilla extract into the mix until it's smooth. Mix the all-purpose flour, baking soda, and salt together in a different bowl. Mix the dry ingredients into the wet ingredients one at a time until a dough forms. You can add the chopped hazelnuts if you want to. Place tablespoon-sized chunks of dough about 2 inches apart on the baking sheet that has been prepared. Use the back of a spoon or a fork to gently flatten each piece of dough. For 8 to 10 minutes, or until the edges are set but the middle is still a little soft, bake in an oven that has already been heated up. After taking the cookies out of the oven, let them cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way.

Prep Time: 15 minutes

Cook Time: 10 minutes

Enjoy the tastes of an Italian antipasto board on a pizza! This Italian Antipasto Board Pizza has a classic pizza base and lots of tasty things like olives, cured meats, and more. It's a tasty, easy-to-make meal or appetizer that will take your taste buds to Italy.

Ingredients: 1 pre-made pizza crust. 1/2 cup marinara sauce. 1 1/2 cups shredded mozzarella cheese. 1/2 cup sliced black olives. 1/2 cup sliced green olives. 1/4 cup sun-dried tomatoes, chopped. 1/4 cup sliced pepperoncini peppers. 1/4 cup thinly sliced red onion. 1/4 cup thinly sliced salami. 1/4 cup thinly sliced prosciutto. 1/4 cup fresh basil leaves. 1/4 cup grated Parmesan cheese. 1/4 teaspoon dried oregano. 1/4 teaspoon crushed red pepper flakes. Olive oil for drizzling.

Instructions: Preheat your oven to 450F 232C. Place the pre-made pizza crust on a baking sheet or pizza stone. Spread the marinara sauce evenly over the pizza crust, leaving a small border around the edges. Sprinkle the shredded mozzarella cheese over the sauce. Evenly distribute the black olives, green olives, sun-dried tomatoes, pepperoncini peppers, red onion, salami, and prosciutto over the cheese. Sprinkle dried oregano and crushed red pepper flakes over the toppings. Bake the pizza in the preheated oven for 12-15 minutes, or until the crust is golden brown and the cheese is bubbly and slightly browned. Remove the pizza from the oven and let it cool for a minute or two. Before serving, drizzle a bit of olive oil over the top and garnish with fresh basil leaves and grated Parmesan cheese. Slice and serve your Italian Antipasto Board Pizza with a variety of antipasto items for a delicious and unique pizza experience!

Prep Time: 15 minutes

Cook Time: 15 minutes

This Vegan Summer Stew is packed with fresh vegetables and hearty chickpeas, making it a perfect light and nutritious meal for warmer days. It's bursting with flavor from herbs and spices, and it's simple to prepare.

Ingredients: 1 cup diced onion. 1 cup diced carrot. 1 cup diced zucchini. 1 cup diced yellow squash. 1 cup diced bell pepper. 1 cup diced potato. 3 cloves garlic, minced. 1 can 15 oz diced tomatoes. 4 cups vegetable broth. 2 cups cooked chickpeas. 1 teaspoon dried thyme. 1 teaspoon dried basil. 1 teaspoon dried oregano. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: Add the onion, carrot, zucchini, yellow squash, bell pepper, potato, and garlic to a large pot and cook them until they become soft. Soup, chickpeas, thyme, basil, and oregano should all be added now. Add pepper and salt. Lower the heat and let the stew cook for 20 to 25 minutes, or until the vegetables are soft. If you need to, change the seasoning. Serve hot with fresh parsley on top.

Prep Time: 15 minutes

Cook Time: 25 minutes

Eat this gluten-free, dairy-free, and refined sugar-free Banana-Coconut Cake Parfait and feel good about it. With toasted coconut and fresh berries on top, this treat is made with layers of moist banana-coconut cake cubes and creamy coconut yogurt.

Ingredients: 3 ripe bananas, mashed. 1 cup coconut flour. 1/2 cup almond flour. 1/4 cup coconut oil, melted. 1/4 cup maple syrup. 1 teaspoon vanilla extract. 1/2 teaspoon baking powder. 1/4 teaspoon baking soda. Pinch of salt. 1 cup coconut yogurt. 1/2 cup shredded coconut, toasted. Fresh berries for garnish.

Instructions: Preheat the oven to 350F 175C. In a large bowl, combine mashed bananas, coconut oil, maple syrup, and vanilla extract. In a separate bowl, mix coconut flour, almond flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, stirring until well combined. Pour the batter into a greased cake pan and bake for 25-30 minutes, or until a toothpick inserted comes out clean. Allow the cake to cool completely, then cut it into small cubes. In serving glasses, layer coconut yogurt, cake cubes, and toasted shredded coconut. Repeat the layers until the glass is filled, finishing with a dollop of coconut yogurt on top. Garnish with fresh berries and an extra sprinkle of shredded coconut. Serve immediately and enjoy!

Prep Time: 20 minutes

Cook Time: 30 minutes