Captain Pretty Little Liars Fan Posts

The zesty lemon and fragrant garlic in this Slow Cooker Lemon Garlic Chicken make it so tasty. This dish is easy to make and tastes great. It's great for busy weeknights.

Ingredients: 4 boneless, skinless chicken breasts. 1/4 cup olive oil. 4 cloves garlic, minced. 1/4 cup chicken broth. 1 lemon, juiced and zested. 1 teaspoon dried oregano. 1 teaspoon dried thyme. Salt and pepper to taste.

Instructions: Lemon juice, lemon zest, oregano, thyme, salt, and pepper should all be mixed together in a bowl with olive oil. Put chicken breasts in the crock pot. Make sure that each chicken breast is covered with the mixture as you pour it over them. Put the lid on top and cook on low for 6 to 8 hours or high for 3 to 4 hours, until the chicken is soft and cooked all the way through. Warm it up and serve it with your favorite sides.

Prep Time: 10 minutes

Cook Time: 240 minutes

A hearty and flavorful soup with tender chicken, nutty wild rice, and aromatic spices, including curry, turmeric, and ginger, finished with creamy coconut milk.

Ingredients: 1 cup diced cooked chicken breast. 1/2 cup uncooked wild rice. 4 cups chicken broth. 1 onion, diced. 2 carrots, diced. 2 celery stalks, diced. 2 cloves garlic, minced. 1 tablespoon curry powder. 1 teaspoon ground turmeric. 1/2 teaspoon ground ginger. 1/2 teaspoon ground cumin. 1/4 teaspoon cayenne pepper optional. 1 cup coconut milk. Salt and pepper to taste. Fresh cilantro for garnish optional.

Instructions: In a large pot, combine chicken broth, diced onion, carrots, celery, and garlic. Bring to a boil, then reduce heat and simmer for 15 minutes. Add wild rice, cooked chicken, curry powder, turmeric, ginger, cumin, and cayenne pepper if using. Simmer for an additional 30 minutes or until the rice is tender. Stir in coconut milk and season with salt and pepper to taste. Simmer for another 5 minutes to heat through. Serve hot, garnished with fresh cilantro if desired.

Prep Time: 15 minutes

Cook Time: 50 minutes

Indulge your chocolate cravings with these rich, moist triple-chocolate cupcakes made with three types of chocolate chips and cocoa powder.

Don't settle for basic s'mores - master the art of creating the perfect campfire delight with this easy guide.

With a graham cracker crust and the tastes of peanut butter cups, marshmallows, and chocolate chips, these Peanut Butter Cup S'Mores Bars are a tasty take on the classic campfire treat.

Ingredients: 1 box graham crackers, crushed. 1/2 cup unsalted butter, melted. 1/4 cup granulated sugar. 1 cup creamy peanut butter. 1 cup powdered sugar. 12 peanut butter cups, chopped. 1 1/2 cups mini marshmallows. 1 cup chocolate chips.

Instructions: Preheat oven to 350F 175C. In a bowl, combine crushed graham crackers, melted butter, and granulated sugar. Press into the bottom of a 9x13 inch baking dish. In another bowl, mix peanut butter and powdered sugar until well combined. Spread over the graham cracker crust. Sprinkle chopped peanut butter cups over the peanut butter layer, followed by mini marshmallows. Bake in preheated oven for 10-12 minutes, until marshmallows are golden brown. Remove from oven and immediately sprinkle chocolate chips over the top. Allow to cool completely before slicing into bars. Enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

Easy Charcuterie Board featuring sliced cheese and perfectly roasted walnuts. Impress your guests with a delicious and elegant snack.

A double bacon cheeseburger with melted cheddar cheese, tangy BBQ sauce is irresistible.

Irresistible Cheshire & Camembert board featuring a mouthwatering combination of cheeses, fruits, and chutney.

This smoked marinated steak delivers flavorful results perfect for any BBQ dinner.

Lemon Basil Roasted Brussels Sprouts are a flavorful and vibrant side dish that pairs perfectly with any keto meal. Fresh Brussels sprouts are tossed with olive oil, lemon juice, garlic, and basil, then roasted to perfection until golden and tender. The addition of lemon zest adds a bright and zesty finish to these delicious roasted veggies.

Ingredients: 1 lb Brussels sprouts, trimmed and halved. 2 tablespoons olive oil. 2 tablespoons fresh lemon juice. 2 cloves garlic, minced. 2 tablespoons chopped fresh basil. Salt and pepper, to taste. Zest of 1 lemon.

Instructions: Preheat your oven to 400F 200C. In a large bowl, toss the Brussels sprouts with olive oil, lemon juice, minced garlic, chopped basil, salt, and pepper until evenly coated. Spread the Brussels sprouts out in a single layer on a baking sheet lined with parchment paper. Roast in the preheated oven for 20-25 minutes, or until the Brussels sprouts are tender and caramelized, stirring halfway through cooking. Once roasted, remove the Brussels sprouts from the oven and sprinkle with lemon zest. Transfer to a serving dish and serve hot as a delicious side dish!

Prep Time: 10 minutes

Cook Time: 25 minutes

With its smooth texture and cozy spices, this vegan take on Panera Bread's Autumn Squash Soup makes you feel like you're in the fall.

Ingredients: 1 small pumpkin, peeled and cubed. 2 cups butternut squash, peeled and cubed. 1 onion, chopped. 3 cloves garlic, minced. 1 apple, peeled and chopped. 4 cups vegetable broth. 1 cup coconut milk. 2 tablespoons maple syrup. 1 teaspoon cinnamon. 1/2 teaspoon nutmeg. Salt and pepper to taste.

Instructions: Add the onion and garlic to a large pot and cook them until the onion is clear. Apple, pumpkin, and butternut squash should be added. Bring it to a boil. Add the vegetable broth and boil it. Turn down the heat and let the squash cook for 20 minutes, or until it's soft. Blend the soup until it's smooth with an immersion blender. Add the cinnamon, nutmeg, salt, and pepper, along with the coconut milk and maple syrup. Let it cook for five more minutes, and then serve it hot.

Prep Time: 15 minutes

Cook Time: 30 minutes

This simple baked chicken recipe is ideal for a relaxing weeknight dinner. The tender chicken thighs are seasoned with fragrant thyme, garlic, and paprika before being baked with tender potatoes, sweet carrots, and tangy lemons. The end result is a hearty and delicious meal that will satisfy everyone at the table.

Instructions: Preheat the oven to 400 degrees Fahrenheit 200 degrees Celsius. Combine the olive oil, thyme, garlic powder, paprika, salt, and pepper in a large mixing bowl. Toss the chicken, potatoes, carrots, and onions in the bowl with the spice mixture to coat. Place the chicken and vegetables in a baking dish and top with lemon slices. Bake for 40-45 minutes, or until the chicken is cooked through and the vegetables are tender. Serve immediately and enjoy.

This Summer Orzo Pasta Salad is a tasty and cool dish that is great for when it's hot outside. It has a tangy balsamic vinaigrette on top of orzo pasta, cherry tomatoes, cucumber, olives, feta cheese, fresh herbs, and more. You can serve it at summer parties or on its own as a light and healthy meal.

Ingredients: 1 cup orzo pasta. 1 cup cherry tomatoes, halved. 1 cup cucumber, diced. 1/2 cup red onion, finely chopped. 1/2 cup Kalamata olives, pitted and sliced. 1/2 cup feta cheese, crumbled. 1/4 cup fresh basil, chopped. 1/4 cup fresh parsley, chopped. 2 tablespoons extra-virgin olive oil. 2 tablespoons balsamic vinegar. Salt and pepper to taste.

Instructions: Follow the directions on the box to cook orzo pasta until it is al dente. Take it out and let it cool down. Put the cooked orzo pasta, cherry tomatoes, cucumber, red onion, Kalamata olives, feta cheese, fresh basil, and fresh parsley in a large bowl. To make the dressing, mix the extra-virgin olive oil and balsamic vinegar in a small bowl with a whisk. Add pepper and salt to taste. Mix the salad ingredients in a bowl, then pour the dressing over them and toss everything together until it's all covered. Put the salad in the fridge for at least 30 minutes before you serve it so that the flavors can mix. If you want, you can serve it chilled and top it with more fresh herbs. Enjoy your tasty, healthy, and fun Summer Orzo Pasta Salad!

Prep Time: 15 minutes

Cook Time: 10 minutes

These Keto Avocado Bacon Egg Muffins are a tasty and simple way to start the day or have a snack. They are great for people on a ketogenic diet or anyone who wants a healthy meal on the go because they are full of protein and healthy fats.

Ingredients: 6 eggs. 2 ripe avocados, diced. 6 slices bacon, cooked and crumbled. 1/2 cup shredded cheddar cheese. 1/4 teaspoon salt. 1/4 teaspoon black pepper. 1/4 teaspoon garlic powder. 1 tablespoon chopped chives optional.

Instructions: Preheat the oven to 350F 175C. In a mixing bowl, whisk together the eggs, salt, pepper, and garlic powder. Grease a muffin tin and distribute the diced avocado evenly among the cups. Pour the egg mixture over the avocado in each cup, filling about 3/4 of the way. Sprinkle crumbled bacon and shredded cheese over the top of each muffin cup. Bake in the preheated oven for 20-25 minutes or until the muffins are set and slightly golden on top. Remove from the oven and let cool for a few minutes before carefully removing from the muffin tin. Garnish with chopped chives if desired, and serve warm.

Prep Time: 10 minutes

Cook Time: 20 minutes

Quick and delicious Instant Pot keto meatballs for a protein-packed meal.