Best Damn Avocados

These Oven Baked Garlic Baby Portobello Mushrooms are a perfect paleo-friendly side dish or appetizer. The garlic and thyme-infused olive oil adds a burst of flavor to the tender mushrooms. It's a simple and savory dish that's sure to please your taste buds.

Ingredients: 1 pound baby portobello mushrooms, cleaned and stems removed. 2 tablespoons olive oil. 4 cloves garlic, minced. 1 teaspoon dried thyme. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: Set the oven temperature to 375F 190C. Olive oil, minced garlic, dried thyme, salt, and pepper should all be combined in a bowl. Make sure the baby portobello mushrooms are thoroughly coated after tossing them in the mixture of herbs and garlic. Arrange the coated mushrooms in a single layer on an ovenproof dish or baking sheet. Bake for 20 to 25 minutes, or until the mushrooms are soft and starting to caramelize, in a preheated oven. When ready to serve, remove from the oven and sprinkle with fresh parsley. Savor your mouthwatering Oven Baked Baby Portobello Mushrooms with Garlic!

Prep Time: 10 minutes

Cook Time: 20 minutes

These Shredded Brisket & Chutney Sandwiches are a delightful fusion of tender brisket and tangy chutney, sandwiched between slices of bread. They are perfect for a quick lunch or a satisfying snack.

Ingredients: 1 cup shredded brisket. 4 slices of sandwich bread. 4 tablespoons chutney. 1/2 cup shredded cheese optional. Butter or mayonnaise for spreading.

Instructions: On one side of every slice of bread, put butter or mayonnaise. Put shredded brisket between two pieces of bread. Cover the brisket with chutney all over. You can top it with shredded cheese if you want to. Add the last few slices of bread to make sandwiches. Place the pan on medium heat. Put the sandwiches in the pan and cook for three to four minutes on each side, or until the bread is golden brown and the cheese melts if using. Take it out of the pan, cut it up if you want, and serve it hot.

Prep Time: 10 minutes

Cook Time: 8 minutes

These Antipasto Skewers are a perfect combination of flavors and textures, making them a crowd-pleasing appetizer. They're easy to prepare and ideal for any gathering.

Ingredients: 12 cherry tomatoes. 12 fresh mozzarella balls. 12 slices of prosciutto. 12 pitted green olives. 12 pitted black olives. 12 slices of salami. 1/4 cup of balsamic vinegar. 1/4 cup of extra-virgin olive oil. 2 cloves of garlic, minced. 1 teaspoon dried oregano. Salt and pepper to taste. Fresh basil leaves for garnish.

Instructions: In a small bowl, whisk together balsamic vinegar, olive oil, minced garlic, dried oregano, salt, and pepper to make the marinade. Thread one cherry tomato, one mozzarella ball, one slice of prosciutto, one green olive, one black olive, and one slice of salami onto each skewer, repeating until you have 12 skewers in total. Place the assembled skewers in a shallow dish and drizzle the marinade over them. Let them marinate for at least 30 minutes, turning occasionally to coat evenly. Preheat your grill or grill pan to medium-high heat. Grill the skewers for about 2-3 minutes on each side until the mozzarella begins to melt and the prosciutto becomes slightly crispy. Remove the skewers from the grill and garnish with fresh basil leaves. Serve your Antipasto Skewers as a delicious appetizer or snack.

Prep Time: 20 minutes

Cook Time: 6 minutes

With its soft chicken, tangy buffalo sauce, and creamy blue cheese, this Buffalo Chicken Pizza is the perfect mix of spicy and creamy. It works great for any pizza night!

Ingredients: 1 pizza dough. 1/2 cup buffalo wing sauce. 1 cup cooked chicken breast, shredded. 1 cup shredded mozzarella cheese. 1/4 cup crumbled blue cheese. 2 tablespoons ranch dressing. 1/4 cup thinly sliced red onion. 2 tablespoons chopped fresh cilantro. Cooking spray or olive oil for greasing. Flour for dusting.

Instructions: Preheat your oven to 450F 230C. On a floured surface, roll out the pizza dough to your desired thickness. Transfer the rolled-out dough to a greased pizza pan or baking sheet. Spread buffalo wing sauce evenly over the pizza dough as the base sauce. Evenly distribute the shredded chicken over the buffalo sauce. Sprinkle mozzarella cheese and crumbled blue cheese over the chicken. Bake in the preheated oven for 12-15 minutes or until the crust is golden and the cheese is bubbly and slightly browned. Remove the pizza from the oven and drizzle ranch dressing over the top. Garnish with thinly sliced red onion and chopped fresh cilantro. Slice and serve your delicious Buffalo Chicken Pizza!

Prep Time: 15 minutes

Cook Time: 15 minutes

This refreshing quinoa avocado salad is packed with nutrients and flavor. It's perfect for a light lunch or as a side dish for dinner. The creamy avocado pairs beautifully with the nutty quinoa and tangy lime dressing.

Ingredients: 1 cup quinoa, cooked. 1 avocado, diced. 1 cup cherry tomatoes, halved. 1/2 cup cucumber, diced. 1/4 cup red onion, finely chopped. 2 tablespoons fresh cilantro, chopped. 2 tablespoons lime juice. 2 tablespoons olive oil. Salt and pepper to taste.

Instructions: In a large bowl, combine the cooked quinoa, diced avocado, cherry tomatoes, cucumber, red onion, and chopped cilantro. In a small bowl, whisk together the lime juice and olive oil to make the dressing. Pour the dressing over the salad and toss gently to coat all the ingredients. Season with salt and pepper to taste. Serve immediately or chill in the refrigerator before serving.

Prep Time: 15 minutes

Cook Time: 15 minutes

These strawberry muffins are a tasty treat that are made from scratch and are packed full of juicy strawberries. It's great for breakfast or a snack.

Ingredients: 1 1/2 cups all-purpose flour. 1/2 cup granulated sugar. 2 tsp baking powder. 1/2 tsp salt. 1/2 cup unsalted butter, melted. 2 large eggs. 1/2 cup milk. 1 tsp vanilla extract. 1 1/2 cups fresh strawberries, diced.

Instructions: Preheat your oven to 375F 190C. Line a muffin tin with paper liners. In a large bowl, whisk together the flour, sugar, baking powder, and salt. In another bowl, whisk together the melted butter, eggs, milk, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix. Gently fold in the diced strawberries. Divide the batter evenly among the muffin cups, filling each about 2/3 full. Bake for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean. Allow the muffins to cool in the tin for a few minutes, then transfer them to a wire rack to cool completely. Serve and enjoy your delicious strawberry muffins!

Prep Time: 15 minutes

Cook Time: 20 minutes

Valencian Chicken is a tasty Spanish dish made with soft chicken thighs cooked with smoked paprika, saffron, and a mix of bell peppers, tomatoes, and olives. This meal is hearty and comforting, and it's great for any event.

Ingredients: 4 chicken thighs. 2 tablespoons olive oil. 1 onion, finely chopped. 3 cloves garlic, minced. 1 red bell pepper, sliced. 1 yellow bell pepper, sliced. 1 cup cherry tomatoes, halved. 1/2 cup green olives, pitted. 1 teaspoon smoked paprika. 1/2 teaspoon saffron threads. 1 cup chicken broth. Salt and pepper to taste. Chopped fresh parsley for garnish.

Instructions: Add smoked paprika, salt, and pepper to the chicken thighs. Put olive oil in a big skillet and heat it over medium-high heat. It will take about 5 minutes on each side for the chicken thighs to turn golden brown after you add them. Take it out and set it aside. Put the bell peppers, onion, and garlic in the same pan. About 5 minutes of cooking will soften the food. Add the olives, saffron threads, cherry tomatoes, and chicken broth and mix them in. Bring to a low boil. Put the chicken thighs back in the pan. Place the lid on top and cook for twenty to twenty-five minutes, or until the chicken is fully cooked. Add chopped parsley as a garnish before serving.

Prep Time: 15 minutes

Cook Time: 35 minutes

These Vegan Citrus Slice Cookies are bursting with fresh citrus flavor and make for a delightful treat. Decorated with vibrant slices of orange, lemon, and lime, they're not only visually appealing but also perfect for citrus lovers.

Ingredients: 2 cups all-purpose flour. 1/2 cup vegan butter, softened. 1/2 cup granulated sugar. 1/4 cup almond milk. Zest of 1 orange. Zest of 1 lemon. 1 tsp vanilla extract. Pinch of salt. Assorted citrus fruits for decoration orange, lemon, lime slices.

Instructions: Preheat oven to 350F 175C. In a large mixing bowl, cream together vegan butter and sugar until light and fluffy. Add almond milk, orange zest, lemon zest, and vanilla extract. Mix until well combined. Gradually add flour and salt, mixing until a dough forms. Roll out dough on a floured surface to about 1/4 inch thickness. Use cookie cutters to cut out desired shapes. Place cookies on a lined baking sheet. Decorate each cookie with slices of assorted citrus fruits. Bake for 12-15 minutes, or until edges are lightly golden. Remove from oven and let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Prep Time: 20 minutes

Cook Time: 15 minutes

You can use these zucchini taco shells instead of regular taco shells if you're on a ketogenic diet. They are a low-carb option that tastes great and is good for you.

Ingredients: 2 medium zucchinis, grated. 2 eggs. 1/4 cup almond flour. 1/4 cup grated Parmesan cheese. 1/2 teaspoon garlic powder. 1/2 teaspoon chili powder. Salt and pepper to taste.

Instructions: Before you start cooking, heat the oven to 375F 190C. Put the grated zucchini in a clean kitchen towel and squeeze out as much water as you can. The squeezed zucchini, eggs, almond flour, Parmesan cheese, garlic powder, chili powder, salt, and pepper should all be mixed together well in a bowl. Place parchment paper on a baking sheet and use a spoon to make taco shell shapes out of the zucchini mixture. After the oven is hot, bake for 15 to 20 minutes, or until the edges are golden brown and crispy. When they're done, take them out of the oven carefully and let them cool a bit before putting your favorite taco fillings inside.

Prep Time: 15 minutes

Cook Time: 20 minutes

Enjoy the tastes of a classic treat for a campfire with these S'mores Waffles. There are mini marshmallows, chocolate chips, graham cracker crumbs, and crushed graham crackers in these waffles, which makes them a sweet and gooey breakfast treat.

Ingredients: 1 cup all-purpose flour. 1/4 cup graham cracker crumbs. 2 tbsp sugar. 1 tsp baking powder. 1/2 tsp baking soda. 1/4 tsp salt. 1 cup buttermilk. 1/4 cup milk. 1 large egg. 2 tbsp unsalted butter, melted. 1/2 cup mini marshmallows. 1/4 cup chocolate chips. 1/4 cup crushed graham crackers. Chocolate syrup for drizzling. Additional marshmallows and chocolate chips for topping.

Instructions: In a bowl, whisk together flour, graham cracker crumbs, sugar, baking powder, baking soda, and salt. In another bowl, whisk together buttermilk, milk, egg, and melted butter. Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the mini marshmallows, chocolate chips, and crushed graham crackers. Preheat your waffle iron and grease it with non-stick spray. Pour the batter onto the hot waffle iron and cook according to the manufacturer's instructions until golden brown and crispy. Serve the S'mores Waffles with a drizzle of chocolate syrup and top with additional marshmallows and chocolate chips. Enjoy your delicious S'mores Waffles!

Prep Time: 15 minutes

Cook Time: 15 minutes

Roasted Carrot Hummus, which highlights the earthy and sweet flavors of roasted carrots, is a delicious take on classic hummus. This colorful and healthful dip is great for parties or as a snack.

Ingredients: 3 large carrots, peeled and cut into chunks. 1 can 15 oz chickpeas, drained and rinsed. 3 cloves garlic, minced. 2 tablespoons tahini. 2 tablespoons olive oil. Juice of 1 lemon. 1/2 teaspoon ground cumin. Salt and pepper to taste. 2 tablespoons water or more, as needed.

Instructions: Preheat your oven to 400F 200C. Place the carrot chunks on a baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Roast for 25-30 minutes or until the carrots are tender and slightly caramelized. In a food processor, combine the roasted carrots, chickpeas, minced garlic, tahini, lemon juice, ground cumin, and a pinch of salt and pepper. Blend the ingredients until smooth, adding water as needed to reach your desired consistency. Taste and adjust the seasoning with more salt, pepper, or lemon juice if desired. Transfer the roasted carrot hummus to a serving bowl, drizzle with a bit of olive oil, and garnish with fresh herbs or a sprinkle of cumin, if you like. Serve with pita bread, crackers, or fresh veggies for dipping.

Prep Time: 15 minutes

Cook Time: 30 minutes

This gluten-free Jalapeno Popper Chicken Casserole is a delicious and spicy twist on the classic dish. Creamy, cheesy, and packed with flavor, it's perfect for a weeknight dinner or for entertaining guests.

Ingredients: 4 cups cooked and shredded chicken breast. 8 ounces cream cheese, softened. 1 cup sour cream. 1 cup shredded cheddar cheese. 4 jalapenos, diced and seeds removed. 1/2 cup chopped green onions. 1/2 cup cooked and crumbled bacon. 1 teaspoon garlic powder. 1 teaspoon onion powder. Salt and pepper to taste. 1/2 cup gluten-free breadcrumbs. 2 tablespoons melted butter.

Instructions: Before you start cooking, heat the oven to 375F 190C. Shred the chicken and mix it with the cream cheese, sour cream, cheddar cheese, diced jalapenos, green onions, bacon, garlic powder, onion powder, salt, and pepper in a large bowl. Combine well. Put the mixture in a 9x13-inch baking dish that has been greased and spread it out evenly. Melt the butter and mix the gluten-free breadcrumbs in a small bowl. Spread the mixture of bread crumbs out evenly over the chicken in the baking dish. Place the casserole in an oven that has already been heated up. Bake for 25 to 30 minutes, or until it is hot and bubbly and the breadcrumbs are golden brown. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 30 minutes

Cheesy Chicken Spaghetti in a Crock-Pot is a comforting and tasty meal that is easy to make. Chicken, spices, and cheese all work well together in the slow cooker to make a creamy and filling meal.

Ingredients: 1 lb chicken breast, diced. 1 can 10.75 oz condensed cream of chicken soup. 1 can 10 oz diced tomatoes with green chilies, undrained. 1 can 4 oz diced green chilies, drained. 1 cup chicken broth. 1/2 cup diced onion. 1/2 cup diced bell pepper. 2 cloves garlic, minced. 1/2 teaspoon chili powder. 1/2 teaspoon cumin. 1/2 teaspoon paprika. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 8 oz spaghetti noodles, uncooked. 2 cups shredded cheddar cheese. 1/4 cup chopped fresh cilantro optional, for garnish.

Instructions: Put chicken dices, cream of chicken soup, tomato dices with green chilies, green chili dices, chicken broth, onion dices, bell pepper dices, garlic minced, chili powder, cumin, paprika, salt, and black pepper in a Crock-Pot. Mix things together well. Cover and cook on low heat for four to five hours, or until the chicken is soft and cooked all the way through. Make sure the uncooked spaghetti noodles are fully submerged in the liquid before adding them. Cover and cook on low heat for another one to two hours, or until the noodles are soft. Add the shredded cheddar cheese and mix it in until it melts and is well mixed in. If you want, you can serve it hot with chopped cilantro on top.

Prep Time: 15 minutes

Cook Time: 5 minutes

A hearty and comforting vegan stew made effortlessly in the Instant Pot. Packed with vegetables, beans, and flavorful spices, this stew is perfect for a cozy weeknight dinner or meal prep.

Ingredients: 1 cup chopped carrots. 1 cup chopped celery. 1 cup diced potatoes. 1 cup chopped onion. 1 cup sliced mushrooms. 1 cup green peas. 4 cups vegetable broth. 1 can 15 oz diced tomatoes. 1 can 15 oz kidney beans, drained and rinsed. 1 tablespoon soy sauce. 1 teaspoon dried thyme. 1 teaspoon paprika. 1/2 teaspoon garlic powder. Salt and pepper to taste. 2 tablespoons cornstarch mixed with 2 tablespoons water optional, for thickening.

Instructions: Add all ingredients except cornstarch mixture into the Instant Pot. Close the lid and set the valve to sealing. Cook on high pressure for 5 minutes. Once done, let the pressure naturally release for 10 minutes, then carefully quick-release any remaining pressure. If desired, stir in the cornstarch mixture to thicken the stew. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 5 minutes

Enjoy this gluten-free, refreshing Vitamin C Fruit Smoothie that is full of nutrients that will help your immune system. It is a great way to start the day or get your energy back.

Ingredients: 1 cup of fresh strawberries. 1/2 cup of fresh pineapple chunks. 1/2 cup of fresh mango chunks. 1 medium orange, peeled and segmented. 1/2 cup of unsweetened almond milk. 1 tablespoon of honey optional. Ice cubes optional.

Instructions: Put fresh orange segments, pineapple chunks, pineapple chunks, and mango chunks in a blender. If you want to use honey, add it to the blender along with the unsweetened almond milk. You can also add ice cubes at this point if you'd like your smoothie to be colder. As you blend the ingredients together, they will become smooth and creamy. If you want to make the smoothie sweeter, you can add more honey. In a glass, pour the gluten-free Vitamin C Fruit Smoothie and serve right away.

Prep Time: 10 minutes

Cook Time: 0 minutes

A colorful and refreshing pasta salad featuring tri-colored rotini and a variety of fresh vegetables, tossed in a tangy balsamic dressing.

Ingredients: 1 cup tri-colored rotini pasta. 1 cup cherry tomatoes, halved. 1 cup cucumber, diced. 1/2 cup red bell pepper, diced. 1/2 cup yellow bell pepper, diced. 1/4 cup red onion, finely chopped. 1/4 cup black olives, sliced. 1/4 cup fresh parsley, chopped. 1/4 cup olive oil. 2 tablespoons balsamic vinegar. 1 tablespoon Dijon mustard. Salt and pepper, to taste.

Instructions: Follow the directions on the package to cook the tri-colored rotini pasta. Run cold water over the drain and rinse. Put the cooked pasta, cherry tomatoes, cucumber, bell peppers, red onion, black olives, and parsley in a large bowl. Put the olive oil, balsamic vinegar, Dijon mustard, salt, and pepper in a small bowl and mix them together with a whisk. The dressing should be poured over the pasta salad and mixed well. Put it in the fridge for at least 30 minutes before you serve it so the flavors can mix. Enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

This quick and easy stovetop skillet lasagna recipe brings all the flavors of traditional lasagna to your dinner table in just 30 minutes. It's perfect for busy weeknights when you're craving a comforting and hearty meal.

Ingredients: 1 lb ground beef. 1 onion, chopped. 2 cloves garlic, minced. 1 can 14.5 oz diced tomatoes. 1 can 8 oz tomato sauce. 2 cups water. 2 cups uncooked rotini pasta. 1 teaspoon dried basil. 1 teaspoon dried oregano. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1 cup shredded mozzarella cheese. 1/4 cup grated Parmesan cheese. Fresh basil leaves, for garnish optional.

Instructions: In a large skillet, cook ground beef over medium heat until browned, breaking it apart with a spoon. Drain excess fat. Add chopped onion and minced garlic to the skillet with the cooked beef. Cook until onion is translucent, about 3-4 minutes. Stir in diced tomatoes, tomato sauce, water, uncooked rotini pasta, dried basil, dried oregano, salt, and black pepper. Bring to a simmer. Reduce heat to low, cover, and cook for 15-20 minutes, or until pasta is tender, stirring occasionally. Once pasta is cooked, sprinkle shredded mozzarella and grated Parmesan cheese over the top. Cover and let the cheese melt, about 2-3 minutes. Garnish with fresh basil leaves if desired. Serve hot and enjoy!

Prep Time: 10 minutes

Cook Time: 20 minutes