Christina P

You can feed a lot of people with these Easy Chicken Tacos. They have tasty shredded chicken, vegetables that have been sauted, cheese, sour cream, and cilantro on top. These tacos will be a hit at any event, whether it's a party or a family dinner.

Ingredients: 4 lbs boneless, skinless chicken breasts. 2 tbsp olive oil. 2 tbsp taco seasoning. 1 large onion, diced. 1 red bell pepper, diced. 1 green bell pepper, diced. 1 cup corn kernels frozen or canned. 1 cup black beans, drained and rinsed. 1 cup salsa. 1 cup shredded cheddar cheese. 1/2 cup sour cream. 1/2 cup chopped fresh cilantro. 16 small flour tortillas. Salt and pepper to taste.

Instructions: Warm up the olive oil in a big pan over medium-high heat. Salt and pepper should be used to season the chicken breasts. In the pan, cook the chicken for 5 to 7 minutes on each side, or until it's fully cooked. Take it out and use forks to shred it. Put diced onion and bell peppers in the same pan. About 5 minutes of cooking will soften the food. Put black beans and corn in the pan. Add two to three more minutes of cooking. Add the shredded chicken back to the pan and mix it with the vegetables. Add salsa to the chicken and vegetable mix. Then, cook for two to three minutes, until everything is hot. You can warm the flour tortillas up in the oven or on a pan. Place a large scoop of the chicken and vegetable mix onto a tortilla to make a taco. Put cheddar cheese shreds, sour cream, and chopped cilantro on top. There is a taco made when you fold the tortilla over the filling. Enjoy while hot!

Prep Time: 20 minutes

Cook Time: 25 minutes

Spicy Fish Taco Bowls are a delicious and nutritious meal that's perfect for a quick dinner. Baked white fish fillets seasoned with chili powder, cumin, and paprika are served over a bed of rice and topped with black beans, corn, fresh veggies, and a drizzle of sour cream. It's a flavorful and satisfying dish with a kick of spice!

Ingredients: 1 lb white fish fillets e.g., cod or tilapia. 2 tbsp olive oil. 1 tsp chili powder. 1/2 tsp cumin. 1/2 tsp paprika. Salt and pepper to taste. 1 cup cooked rice. 1 cup black beans, drained and rinsed. 1 cup corn kernels fresh or frozen. 1/2 red onion, finely chopped. 1/2 cup cherry tomatoes, halved. 1/4 cup chopped fresh cilantro. 1/4 cup sour cream. 1 lime, cut into wedges. Hot sauce optional.

Instructions: Before you start cooking, heat the oven to 375F 190C. Salt, pepper, cumin, and chili powder should all be mixed together in a small bowl. Place the fish fillets on a baking sheet. Drizzle them with olive oil and then sprinkle them with the spice mix. The fish should be baked in a hot oven for 12 to 15 minutes, or until it flakes easily with a fork. While the fish is baking, follow the directions on the package to make the rice, black beans, and corn. Put the taco bowls together by dividing the cooked rice among four bowls. Add corn, red onion, cherry tomatoes, black beans, and cilantro on top. Broken up into bite-sized pieces, add the fish to the bowls after it's done baking. Add sour cream to each bowl and serve with lime wedges and hot sauce, if you want. Have fun with your fish taco bowls!

Prep Time: 15 minutes

Cook Time: 15 minutes

A tasty change from the usual sandwich is these Reuben sliders on pretzel rolls. You can serve them at parties or as a fun snack.

Ingredients: 12 mini pretzel rolls. 1 pound corned beef, thinly sliced. 1 cup sauerkraut, drained. 12 slices Swiss cheese. 1/2 cup Thousand Island dressing. 2 tablespoons butter, melted. 1 teaspoon caraway seeds. Salt and pepper to taste.

Instructions: Preheat your oven to 350F 175C. Cut the pretzel rolls in half horizontally and lay them on a baking sheet. Spread a layer of Thousand Island dressing on the bottom half of each roll. Layer a slice of Swiss cheese, a few slices of corned beef, and a spoonful of sauerkraut on each roll. Top with another slice of Swiss cheese and the other half of the pretzel roll. Brush the tops of the rolls with melted butter and sprinkle with caraway seeds. Season with a pinch of salt and pepper. Bake in the preheated oven for 10-15 minutes or until the cheese is melted and the rolls are golden brown. Remove from the oven and let them cool slightly before serving. Serve your Reuben sliders warm and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

A delicious twist on the classic ham and cheese sandwich, this waffled version is crispy on the outside and gooey on the inside, with a hint of sweetness from the maple butter.

Ingredients: 2 slices of bread. 2 slices of ham. 2 slices of cheese your choice. 2 tablespoons of butter. 2 tablespoons of maple syrup.

Instructions: Preheat your waffle iron. Butter one side of each slice of bread. Place a slice of ham and a slice of cheese between the bread slices with the buttered sides facing out. Place the sandwich in the preheated waffle iron and cook until golden brown and the cheese is melted usually 3-5 minutes. While the sandwich is cooking, mix the remaining butter and maple syrup in a small bowl. Once the sandwich is done, remove it from the waffle iron, and drizzle the maple butter over the top. Serve hot and enjoy!

Prep Time: 10 minutes

Cook Time: 5 minutes

Comfort food from Italy and the United States like baked ziti is great for a cozy dinner. This recipe calls for ziti pasta, a tasty meat sauce, and a gooey, cheesy topping. It's easy to make and everyone loves it!

Ingredients: 1 lb ziti pasta. 1 lb ground beef. 1 onion, chopped. 2 cloves garlic, minced. 1 jar 24 oz marinara sauce. 1 cup shredded mozzarella cheese. 1 cup ricotta cheese. 1/2 cup grated Parmesan cheese. 1 teaspoon dried oregano. 1 teaspoon dried basil. Salt and pepper to taste. 2 tablespoons olive oil.

Instructions: Warm the oven up to 190C 375F. Follow the directions on the package to cook ziti pasta until it is al dente. Remove the water and set it aside. Warm up the olive oil in a big pan over medium-low heat. Put in the minced garlic and chopped onion. Saut until the onions are soft. Put the ground beef in the pan and cook it until it turns brown. Get rid of extra fat. The dried oregano, dried basil, salt, and pepper should all be mixed in. Let it cook for 5 minutes. Put cooked ziti pasta, meat sauce, ricotta cheese, and half of the mozzarella cheese in a large bowl. Mix everything together well. Put the mixture in a baking dish that has been greased. Add the rest of the mozzarella cheese and the grated Parmesan cheese on top. Put foil over the baking dish and bake in a hot oven for 20 minutes. Now take off the foil and bake for another 10 minutes, or until the cheese is bubbly and golden brown. Before you serve it, let it cool down for a while. Enjoy while hot!

Prep Time: 20 minutes

Cook Time: 30 minutes

These savory Paleo zucchini muffins are packed with nutritious ingredients like zucchini, spinach, and sun-dried tomatoes. They make a perfect breakfast or snack option for those following a Paleo diet.

Ingredients: 2 cups almond flour. 1/2 cup coconut flour. 1 tsp baking soda. 1/2 tsp salt. 1/2 tsp black pepper. 1/2 tsp garlic powder. 1/2 tsp onion powder. 3 large eggs. 1/4 cup coconut oil, melted. 1/2 cup unsweetened almond milk. 2 cups grated zucchini about 2 medium zucchinis. 1/2 cup chopped fresh spinach. 1/4 cup chopped sun-dried tomatoes. 1/4 cup chopped green onions. 1/4 cup chopped fresh basil leaves. 1/4 cup nutritional yeast optional, for a cheesy flavor.

Instructions: Set the oven temperature to 175C 350F. Muffin tins can be lined with parchment paper muffin cups or greased. Almond flour, coconut flour, baking soda, salt, black pepper, onion powder, and garlic powder should all be combined in a big mixing bowl. Whisk the eggs in a different bowl, then pour in the almond milk and melted coconut oil. Blend thoroughly. Mixing until a batter forms, pour the wet ingredients into the dry ingredients. Stir in the sun-dried tomatoes, chopped spinach, grated zucchini, chopped green onions, chopped basil leaves, and nutritional yeast, if using. Blend until all components are thoroughly blended. Pour the batter into each muffin tin, filling it to about two thirds of the way. A toothpick inserted into the center of the muffins should come out clean after 25 to 30 minutes of baking in a preheated oven. After letting the muffins cool in the pan for a few minutes, move them to a wire rack to finish cooling. Your flavorful Paleo zucchini muffins are ready to be served!

Prep Time: 15 minutes

Cook Time: 30 minutes

A delightful and creamy pasta alternative that combines spiralized zucchini noodles with a rich and savory rosemary butternut creme sauce. This dish is a healthier and gluten-free option for pasta lovers.

Ingredients: 2 medium zucchinis, spiralized into fettuccine-like noodles. 1 small butternut squash, peeled, seeded, and diced. 1 cup heavy cream. 2 tablespoons fresh rosemary leaves, chopped. 2 cloves garlic, minced. 2 tablespoons olive oil. Salt and pepper to taste. Grated Parmesan cheese for garnish.

Instructions: Warm up the olive oil in a big pot over medium-low heat. Add the minced garlic and cook for one to two minutes, until the garlic smells good. Cut up some butternut squash and rosemary and add them. After 10 to 15 minutes, the squash should be soft enough to mash with a fork. Put the rosemary and cooked squash in a blender or food processor. Blend the mixture until it's smooth, then slowly add the heavy cream until it turns into a creamy sauce. Add pepper and salt to taste. In a different pan, cook the zucchini noodles in olive oil for two to three minutes, or until they are just barely soft. Make sure not to cook them too long, or they will get mushy. After you serve the zucchini fettuccine, put the rosemary butternut creme sauce on top of it. If you want, you can add more grated Parmesan cheese and fresh rosemary leaves as a garnish. Have fun with your creamy Zucchini Fettuccine with Rosemary Butternut Creme Sauce!

Prep Time: 20 minutes

Cook Time: 30 minutes

Indulge in the cozy warmth of this gingerbread-infused hot cocoa, perfect for a chilly evening or holiday gathering.

Ingredients: 4 cups milk. 1/4 cup unsweetened cocoa powder. 1/4 cup packed brown sugar. 1/2 teaspoon ground cinnamon. 1/4 teaspoon ground ginger. 1/8 teaspoon ground nutmeg. 1/8 teaspoon ground cloves. 1/8 teaspoon salt. Whipped cream optional. Gingerbread cookies for garnish optional.

Instructions: In a saucepan, combine milk, cocoa powder, brown sugar, cinnamon, ginger, nutmeg, cloves, and salt. Cook over medium heat, stirring constantly, until hot and well combined, but do not boil. Pour into mugs. Top with whipped cream if desired and garnish with gingerbread cookies. Serve hot and enjoy!

Prep Time: 5 minutes

Cook Time: 10 minutes

Chocolate chip shortbread cookies are rich, buttery, and delicious. These delectable treats are ideal for any occasion and will satisfy your sweet tooth.

Ingredients: 1 cup butter, softened. 1/2 cup powdered sugar. 2 cups all-purpose flour. 1/2 cup chocolate chips. 1/2 teaspoon vanilla extract.

Instructions: Set the oven to 350F 175C and heat it up. Melt the butter and mix it with the powdered sugar in a bowl until the mixture is smooth. Slowly add the all-purpose flour to the mixture, making sure to mix well after each addition. Add the vanilla extract and chocolate chips and mix until the dough is smooth. Make a log out of the dough or press it into a square baking pan and smooth the top. If you are using a baking pan, use a knife to cut the dough into the shapes you want for the cookies. Leaving some space between each piece of shaped dough, put them on a baking sheet. After the oven is hot, bake for 15 to 20 minutes, or until the edges are just beginning to turn golden. Put the cookies on a wire rack to cool after taking them out of the oven.

Prep Time: 15 minutes

Cook Time: 20 minutes

This Sticky Pineapple Cauliflower recipe offers a delightful fusion of sweet and savory flavors. The tender cauliflower florets are coated in a sticky pineapple glaze, creating a dish that's bursting with tropical goodness. It's a perfect vegan alternative to classic sticky pineapple chicken.

Ingredients: 1 medium head cauliflower, cut into florets. 1 cup pineapple chunks. 1/4 cup soy sauce. 2 tablespoons maple syrup. 2 tablespoons rice vinegar. 2 cloves garlic, minced. 1 tablespoon grated ginger. 1 tablespoon cornstarch. 2 tablespoons water. Sesame seeds, for garnish. Chopped green onions, for garnish.

Instructions: Get the oven ready by heating it up to 400F 200C. The sauce is made by mixing soy sauce, maple syrup, rice vinegar, garlic, and ginger in a bowl with a whisk. Mix the cauliflower florets with half of the sauce until they are well covered. Place on a baking sheet that has been lined with parchment paper. Cauliflower should be baked in a hot oven for 20 to 25 minutes, or until it is soft and slightly browned. Put the pineapple chunks and the rest of the sauce in a saucepan. Cook the pineapple over medium heat until it's warm all the way through. Make a slurry with water and cornstarch in a small bowl. Mix it in with the pineapple sauce and cook, stirring all the time, until the sauce gets thick. Pour the sticky pineapple sauce over the cauliflower florets when they are done. Before serving, top with chopped green onions and sesame seeds.

Prep Time: 15 minutes

Cook Time: 25 minutes

Enjoy the ease and meltaway texture of these whipped shortbread cookies. With just a few ingredients, you can whip up a batch of delectable treats fit for any occasion.

Ingredients: 1 cup butter, softened. 1/2 cup confectioners' sugar. 1 1/2 cups all-purpose flour. 1/2 cup cornstarch. 1/2 teaspoon vanilla extract.

Instructions: Warm the oven up to 325F 165C. Put the softened butter in a bowl and beat it until it is smooth and creamy. After you add the confectioners' sugar, keep beating it until it's light and fluffy. Add the all-purpose flour and cornstarch little by little until the dough comes together. Add the vanilla extract and mix well. Put the dough into a piping bag that has a big star tip on it. Pipe the dough into any shape you want on baking sheets that have not been greased. After the oven is hot, bake for 12 to 15 minutes, or until the edges are just beginning to turn golden. The shortbread cookies should cool for a few minutes on the baking sheets before being moved to a wire rack to cool all the way down. When the cookies are cool, they will have a texture that makes you want to melt them.

Prep Time: 15 minutes

Cook Time: 15 minutes

A tasty treat that is simple to prepare, nut-free, gluten-free, and entirely plant-based are these Paleo Vegan Lemon Bars. They have a crumbly yet tender crust and are bursting with zesty lemon flavor. Ideal as a guilt-free snack or dessert!

Ingredients: 1 cup coconut flour. 1/2 cup arrowroot starch. 1/2 cup coconut oil, melted. 1/4 cup maple syrup. 1/4 cup lemon juice. Zest of 2 lemons. 1/2 cup coconut cream. 1/4 cup unsweetened applesauce. 1/4 cup coconut sugar. 1 tsp vanilla extract. 1/2 tsp baking soda. Pinch of salt.

Instructions: Preheat the oven to 350 degrees Fahrenheit 175 degrees Celsius, and line an 8 by 8-inch 20 by 20 centimeter baking pan with parchment paper. Melted coconut oil, arrowroot starch, coconut flour, and maple syrup should all be combined in a mixing bowl. Stir to form a crumbly dough. To make the crust, press the dough evenly into the bottom of the baking pan that has been prepared. Bake for 10 to 12 minutes, or until the crust is lightly golden brown, in a preheated oven. Take it out of the oven and allow it to cool. Make the lemon filling while the crust cools. Whisk together the lemon juice, zest, unsweetened applesauce, coconut cream, coconut sugar, baking soda, vanilla extract, and a small pinch of salt in a separate bowl. Evenly spread the lemon filling over the chilled crust after pouring it on. Place the pan back in the oven and continue baking for a further 20 to 25 minutes, or until the edges begin to turn a light golden color and the filling is set. Take the bars out of the oven and allow them to cool fully in the pan. Refrigerate the bars for a minimum of two hours after they have cooled down to solidify them before cutting them into squares. If desired, garnish with a little extra lemon zest. Enjoy your delectable Paleo Vegan Lemon Bars after serving!

Prep Time: 15 minutes

Cook Time: 35 minutes

Experience the artistry of Jiro's omakase sushi, where simplicity meets perfection. Each bite showcases the harmony of flavors and textures, crafted with the utmost care and precision.

Ingredients: 300g sushi rice. 150ml rice vinegar. 50g sugar. 10g salt. Assorted sushi-grade fish tuna, salmon, yellowtail, etc.. Nori seaweed sheets. Wasabi paste. Soy sauce. Pickled ginger.

Instructions: Follow the directions on the package to cook the sushi rice. Put rice vinegar, sugar, and salt in a small saucepan and mix them together. Warm it up until the salt and sugar mix. Allow to cool. Place cooked rice on a large baking sheet. Pour the vinegar mixture over the rice slowly, and use a fan to cool it down and remove any extra water. Wait until it's cool enough to touch. Cut the fish that is good for sushi into thin slices. On a bamboo rolling mat, put a sheet of nori. Cover the nori with a thin layer of sushi rice, leaving a small edge at the top. Put some wasabi paste on top of the rice, and then add the fish slices. Use the bamboo mat to roll the sushi tightly, and wet the edge of the nori sheet to seal it. With a sharp knife, cut the roll into small pieces that are easy to eat. Add soy sauce and pickled ginger to the sushi before you serve it.

Prep Time: 30 minutes

Cook Time: 0 minutes

Thai Basil Chicken Stir-fry, also known as Gai Pad Grapow, is a quick and flavorful Thai dish packed with aromatic basil, tender chicken, and vibrant peppers. It's a perfect balance of sweet, salty, and spicy flavors.

Ingredients: 1 lb boneless chicken, thinly sliced. 2 tbsp vegetable oil. 4 cloves garlic, minced. 2-3 Thai bird's eye chilies, chopped adjust to spice preference. 1 red bell pepper, sliced. 1 green bell pepper, sliced. 1 cup fresh Thai basil leaves. 2 tbsp soy sauce. 1 tbsp oyster sauce. 1 tsp fish sauce. 1 tsp sugar. 1/2 tsp black soy sauce optional, for color. Cooked jasmine rice, for serving.

Instructions: In a wok or large skillet, heat the vegetable oil over high heat. Add the minced garlic and chopped Thai chilies. Stir-fry for about 30 seconds until fragrant, but be careful not to burn them. Add the thinly sliced chicken to the wok and stir-fry until it turns white and is mostly cooked through, about 3-4 minutes. Add the sliced red and green bell peppers to the wok and continue stir-frying for another 2-3 minutes until the peppers start to soften. In a small bowl, mix together the soy sauce, oyster sauce, fish sauce, sugar, and black soy sauce if using. Pour the sauce mixture into the wok and stir-fry for another 2 minutes, ensuring everything is well coated with the sauce. Remove the wok from heat, and stir in the fresh Thai basil leaves. The residual heat will wilt the basil leaves while preserving their vibrant color and flavor. Serve the Thai Basil Chicken Stir-fry hot with cooked jasmine rice. Enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

There are healthy vegetables and creamy broth in this Slow Cooker Vegetable Chowder, making it a hearty and comforting dish. It's great for a cozy dinner on a cold night.

Ingredients: 4 cups vegetable broth. 2 cups diced potatoes. 1 cup chopped carrots. 1 cup chopped celery. 1 cup diced onion. 1 can 15 oz corn kernels, drained. 1 can 15 oz cream-style corn. 1 cup milk. 1/2 cup all-purpose flour. 1 teaspoon garlic powder. 1 teaspoon dried thyme. Salt and pepper to taste. 1/2 cup shredded cheddar cheese optional. Chopped parsley for garnish optional.

Instructions: Put potatoes, carrots, celery, onion, corn kernels, and cream-style corn in a slow cooker. Add vegetable broth. For 6 to 8 hours, or until the vegetables are soft, cover and cook on low heat. Mix milk, flour, garlic powder, and dried thyme in a small bowl with a whisk until the mixture is smooth. Add the milk mix to the slow cooker and stir it in. Add pepper and salt. Put the lid on top and cook on high for another 30 minutes, or until the chowder gets thicker. If you want, you can melt some shredded cheddar cheese by mixing it in. Serve hot with chopped parsley on top. Have fun!

Prep Time: 15 minutes

Cook Time: 360 minutes

Enjoy this Vegan Chocolate Custard Pudding that was made by Amy Le Creations. It is rich and creamy. With just a few simple ingredients, you can make this delicious dessert that will satisfy your chocolate cravings and is also vegan-friendly.

Ingredients: 2 cups unsweetened almond milk. 1/4 cup cornstarch. 1/3 cup cocoa powder. 1/2 cup maple syrup. 1/4 teaspoon salt. 1 teaspoon vanilla extract. 1/2 cup dairy-free chocolate chips.

Instructions: Add the cocoa powder, maple syrup, salt, and almond milk to a saucepan. Whisk them together over medium-low heat. For another 5 to 7 minutes, or until the mixture gets thicker, keep whisking it. Now take it off the heat and mix in the vanilla extract. To make it smooth, add dairy-free chocolate chips and stir them in until they melt. Put the mix into bowls or ramekins for serving. Put it in the fridge for at least two hours to set. If you want, you can serve it cold and top it with dairy-free whipped cream or fresh berries.

Prep Time: 10 minutes

Cook Time: 10 minutes

This Spicy Cauliflower Power Bowl is a vegan, gluten-free delight packed with flavor and nutrients. Roasted cauliflower, quinoa, and a creamy pumpkin-peanut sauce come together to create a satisfying and nourishing meal.

Ingredients: 1 medium cauliflower, cut into florets. 2 tablespoons olive oil. 1 teaspoon smoked paprika. 1/2 teaspoon cayenne pepper. 1/2 teaspoon garlic powder. Salt and pepper, to taste. 1 cup quinoa, rinsed. 2 cups water. 1/2 cup canned pumpkin puree. 2 tablespoons peanut butter. 2 tablespoons soy sauce or tamari. 1 tablespoon maple syrup. 1 tablespoon rice vinegar. 1 teaspoon sesame oil. 1/4 cup chopped peanuts, for garnish. Fresh cilantro, for garnish. Lime wedges, for serving.

Instructions: Warm the oven up to 425F 220C and put parchment paper on a baking sheet. Add the cauliflower florets to a large bowl and mix in the olive oil, smoked paprika, cayenne pepper, garlic powder, salt, and pepper. Make sure the florets are well covered. Place the cauliflower in a single layer on the baking sheet that has been prepared. Roast for 25 to 30 minutes, stirring every so often, until the cauliflower is soft and lightly browned. In the meantime, mix the quinoa and water together in a medium-sized saucepan. When it starts to boil, lower the heat, cover, and let it cook for 15 minutes. The water should be absorbed by the quinoa. Mix the peanut butter, soy sauce, maple syrup, rice vinegar, and sesame oil in a small saucepan using a whisk. For 5 minutes, stir every now and then over medium-low heat until everything is hot and well mixed. To put the bowls together, divide the quinoa between serving bowls. Cover it with the roasted cauliflower, peanut sauce made with pumpkin, chopped peanuts, and cilantro. Put lime wedges on the side and serve.

Prep Time: 15 minutes

Cook Time: 30 minutes