Dren Balls of Mercy

Indulge in the bold flavors of barbecue chicken on a crispy pizza crust, topped with gooey melted cheese, fresh red onions, and a hint of cilantro. A perfect blend of saucy and savory that will satisfy your pizza cravings!

Ingredients: 1 pre-made pizza dough. 1 cup cooked and shredded chicken. 1/2 cup barbecue sauce. 1 cup shredded mozzarella cheese. 1/2 red onion, thinly sliced. 1/4 cup chopped fresh cilantro. 1/4 cup sliced jalapenos optional. 1 tablespoon olive oil. Salt and pepper to taste.

Instructions: Preheat the oven to 425F 220C. Roll out the pizza dough on a floured surface to your desired thickness. Transfer the rolled-out dough to a pizza stone or baking sheet. In a bowl, mix the shredded chicken with barbecue sauce until well coated. Spread the barbecue chicken evenly over the pizza dough. Sprinkle the shredded mozzarella cheese over the chicken. Place red onion slices and jalapenos if using on top of the cheese. Drizzle olive oil over the pizza and season with salt and pepper. Bake in the preheated oven for 15-20 minutes or until the crust is golden and the cheese is melted and bubbly. Remove from the oven and sprinkle chopped cilantro over the hot pizza. Let it cool for a few minutes before slicing. Serve and enjoy your Saucy Barbecue Chicken Pizza!

Prep Time: 15 minutes

Cook Time: 20 minutes

Enjoy the rich and decadent flavors of flourless chocolate cake in the form of a cookie. These gluten-free cookies are ideal for chocolate lovers.

Ingredients: 1 cup semisweet chocolate chips. 1/4 cup unsalted butter. 1/2 cup granulated sugar. 2 large eggs. 1 teaspoon vanilla extract. 1/3 cup unsweetened cocoa powder. 1/4 teaspoon salt. 1/2 cup chopped nuts optional.

Instructions: Preheat the oven to 350F 175C and line a baking sheet with parchment paper. In a microwave-safe bowl, melt the chocolate chips and butter in 30-second intervals, stirring until smooth. In a separate bowl, whisk together the sugar, eggs, and vanilla extract until well combined. Add the melted chocolate mixture to the sugar and egg mixture, and mix until smooth. Sift in the cocoa powder and salt, and fold until the batter is fully incorporated. If desired, fold in the chopped nuts. Drop spoonfuls of the batter onto the prepared baking sheet, spacing them a few inches apart. Bake in the preheated oven for about 10-12 minutes, or until the cookies are set around the edges but still slightly soft in the centers. Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Once cooled, enjoy these delicious flourless chocolate cake cookies!

Prep Time: 15 minutes

Cook Time: 10 minutes

These Quick Fried Chicken Sandwiches are a delicious and satisfying meal that you can make in no time. Crispy fried chicken breasts are sandwiched between toasted buns and topped with fresh lettuce, tomato, and cheese. Perfect for a quick lunch or dinner!

Ingredients: 4 boneless chicken breasts. 1 cup all-purpose flour. 1 cup breadcrumbs. 1/2 cup buttermilk. 1 egg. 1 teaspoon salt. 1/2 teaspoon black pepper. 1/2 teaspoon paprika. 4 hamburger buns. 4 lettuce leaves. 4 tomato slices. 4 slices of cheese. Vegetable oil for frying.

Instructions: In a deep fryer or large skillet, heat the vegetable oil to 350F 175C. Put the flour, breadcrumbs, salt, pepper, and paprika in a shallow dish. Mix the egg and buttermilk together in a shallow dish. First, coat each chicken breast completely in the flour mixture. Then, dip it into the buttermilk mixture and coat it again in the flour mixture. Carefully put the chicken breasts in the hot oil. Fry for 5 to 7 minutes on each side, or until golden brown and fully cooked. Take the chicken out of the oil and put it on paper towels to drain. In a toaster or a skillet, toast the hamburger buns until they are just barely browned. On each bun, put lettuce, tomato, a fried chicken breast, and a slice of cheese to make a sandwich. Put it on the table hot with your favorite toppings.

Prep Time: 15 minutes

Cook Time: 15 minutes

A creamy chicken and rice soup that is easy to make in the slow cooker. Perfect for a cozy meal that tastes great!

Ingredients: 1 lb boneless, skinless chicken breasts, diced. 1 cup carrots, diced. 1 cup celery, diced. 1 cup onion, diced. 1 cup long-grain white rice. 4 cups chicken broth. 1 tsp dried thyme. 1 tsp garlic powder. 1/2 tsp black pepper. 1/2 tsp salt. 2 cups milk. 1/2 cup all-purpose flour. 1/2 cup heavy cream. 1/4 cup fresh parsley, chopped.

Instructions: Cut up some chicken and put it in the slow cooker with some carrots, celery, onion, and rice. Mix chicken broth, thyme, garlic powder, black pepper, and salt in a bowl with a whisk. Pour it over the things that are in the slow cooker. Put the lid on top and set the heat to low. Cook for 6 to 8 hours, or until the rice is soft and the chicken is crispy. Milk and flour should be mixed together until smooth about 30 minutes before food is served. Add heavy cream and stir into the slow cooker. Put the lid on and cook until the soup gets thicker. It's best to add the chopped parsley right before serving. If you need to, change the seasonings and serve hot.

Prep Time: 15 minutes

Cook Time: 6-8 hours

These individual baked oatmeal cups are a delicious and convenient breakfast option, perfect for those following a gluten-free diet. Packed with wholesome ingredients and customizable with your favorite fruits, they are sure to become a morning staple.

Ingredients: 2 cups rolled oats. 1 teaspoon baking powder. 1/2 teaspoon ground cinnamon. 1/4 teaspoon salt. 1/4 cup honey or maple syrup. 1 cup milk dairy or non-dairy. 2 large eggs. 2 tablespoons melted coconut oil or butter. 1 teaspoon vanilla extract. 1/2 cup fresh blueberries or any preferred fruit optional.

Instructions: Preheat oven to 350F 175C. Grease a muffin tin or line with paper liners. In a large bowl, mix together oats, baking powder, cinnamon, and salt. In another bowl, whisk together honey/maple syrup, milk, eggs, melted coconut oil/butter, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until well combined. Fold in fresh blueberries or preferred fruit, if using. Divide the mixture evenly into the muffin tin, filling each cup almost to the top. Bake for 25-30 minutes or until the tops are golden brown and a toothpick inserted into the center comes out clean. Allow the oatmeal cups to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature. Store leftovers in an airtight container in the refrigerator.

Prep Time: 10 minutes

Cook Time: 25 minutes

Big Mac Loaded Fries combine the classic flavors of a Big Mac burger with crispy fries, creating a delicious and satisfying meal or snack.

Ingredients: 1 lb ground beef. 1 packet taco seasoning mix. 1 cup shredded cheddar cheese. 1/2 cup diced onions. 1/4 cup diced pickles. 1/4 cup diced tomatoes. 1/4 cup shredded lettuce. 1/2 cup special sauce mayonnaise, ketchup, and relish mixed.

Instructions: Preheat the oven to 400F 200C. Brown the ground beef in a skillet over medium heat, then drain excess fat. Mix in the taco seasoning according to the packet instructions. Spread a layer of fries on a baking sheet and bake according to package instructions until crispy. Once the fries are done, sprinkle the seasoned ground beef and shredded cheddar cheese over the top. Return the baking sheet to the oven and bake for an additional 5-7 minutes, or until the cheese is melted. Remove from the oven and top with diced onions, pickles, tomatoes, shredded lettuce, and drizzle with special sauce. Serve immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes

This mayo-free broccoli salad is a delightful and healthy alternative to traditional broccoli salads. Packed with the goodness of fresh broccoli, sweet raisins, crunchy sunflower seeds, and a tangy-sweet dressing, it's a perfect side dish for any occasion.

Ingredients: 4 cups broccoli florets. 1/2 cup red onion, finely chopped. 1/2 cup raisins. 1/2 cup sunflower seeds. 1/4 cup bacon bits optional. 1/4 cup apple cider vinegar. 2 tablespoons honey. 2 tablespoons olive oil. Salt and pepper to taste.

Instructions: Put the broccoli florets, red onion, raisins, sunflower seeds, and bacon bits if using in a large bowl and mix them together. Whisk the apple cider vinegar, honey, olive oil, salt, and pepper together in a separate small bowl until everything is well mixed. Pour the dressing over the broccoli and toss it around to cover everything. Put the salad in the fridge for at least 30 minutes with the lid on so the flavors can mix. Enjoy your broccoli salad without mayonnaise after you serve it cold!

Prep Time: 15 minutes

Cook Time: 0 minutes

Indulge in the delightful flavors of apricot and cardamom with this gluten-free Apricot Custard Pie with Cardamom Crumble Crust. The buttery almond flour crust pairs perfectly with the creamy custard filling and juicy apricots, while the cardamom-infused crumble adds a subtle hint of warmth and spice.

Ingredients: For the Crust:. 1 1/2 cups almond flour. 1/4 cup granulated sugar. 1/4 teaspoon ground cardamom. 1/4 teaspoon salt. 5 tablespoons unsalted butter, melted. For the Filling:. 1 1/2 cups ripe apricots, pitted and sliced. 1/2 cup granulated sugar. 3 large eggs. 1 cup heavy cream. 1 teaspoon vanilla extract. 1/4 teaspoon ground cardamom. For the Crumble Topping:. 1/2 cup almond flour. 1/4 cup rolled oats certified gluten-free. 1/4 cup packed light brown sugar. 1/4 teaspoon ground cardamom. 3 tablespoons unsalted butter, melted.

Instructions: Start by heating the oven to 350F 175C. Prepare a 9-inch pie plate by greasing it. Put almond flour, sugar, cardamom, and salt in a bowl and mix them together to make the crust. Add the melted butter and mix it in well. Fill the pie dish with the mixture and press it into the bottom and up the sides. For 10 to 12 minutes, or until just barely golden. Take it out of the oven and let it cool down a bit. While that is going on, make the filling. Place the cut apricots on top of the crust that has been cooled. To make the sauce smooth, mix the sugar, eggs, heavy cream, vanilla extract, and cardamom in a different bowl with a whisk. Cover the apricots with the custard mix. Add the oats, brown sugar, cardamom, and almond flour to another bowl, and mix them together to make the crumble bottom. Add melted butter and mix until crumbly. Spread the crumble mix out evenly on top of the custard filling. The crust should be golden brown and the custard should be set after 35 to 40 minutes in the oven. Let the pie cool down all the way before cutting it into pieces and serving it. Have fun!

Prep Time: 20 minutes

Cook Time: 50 minutes

These BBQ Salmon Burgers are a delicious twist on traditional burgers. They're flavorful, juicy, and perfect for a summer BBQ. The smoky and spicy flavors pair perfectly with the grilled salmon, making this a satisfying and healthy burger option.

Ingredients: 1 lb fresh salmon fillet, skinless. 1/4 cup breadcrumbs. 1/4 cup red onion, finely chopped. 2 cloves garlic, minced. 1/4 cup fresh cilantro, chopped. 1/2 tsp smoked paprika. 1/2 tsp cayenne pepper. Salt and black pepper to taste. 4 burger buns. Lettuce leaves. Tomato slices. Red onion slices. Your favorite BBQ sauce.

Instructions: Preheat your grill to medium-high heat. Cut the salmon fillet into small chunks and place it in a food processor. Pulse the salmon until it reaches a coarse texture. In a mixing bowl, combine the processed salmon, breadcrumbs, red onion, garlic, cilantro, smoked paprika, cayenne pepper, salt, and black pepper. Mix until well combined. Divide the mixture into 4 equal portions and shape them into burger patties. Grill the salmon burgers for about 4-5 minutes per side or until they are cooked through and have nice grill marks. While the burgers are grilling, toast the burger buns on the grill until they are slightly crispy. Assemble your BBQ Salmon Burgers by placing lettuce leaves on the bottom half of each bun, followed by a salmon patty, tomato slices, and red onion slices. Drizzle your favorite BBQ sauce over the salmon patty, then top with the other half of the bun. Serve hot and enjoy!

Prep Time: 20 minutes

Cook Time: 10 minutes

Chipotle peppers give this slow cooker chipotle pork recipe its spicy kick. The meat is tender and full of flavor. For keto fans who want an easy meal, this is the perfect recipe.

Ingredients: 2 lbs pork shoulder, trimmed and cut into chunks. 2 chipotle peppers in adobo sauce, minced. 1 onion, diced. 4 cloves garlic, minced. 1 cup chicken broth. 1 teaspoon cumin. 1 teaspoon dried oregano. 1/2 teaspoon smoked paprika. Salt and pepper to taste. Fresh cilantro for garnish optional.

Instructions: In a slow cooker, combine pork shoulder, chipotle peppers, onion, garlic, chicken broth, cumin, oregano, smoked paprika, salt, and pepper. Cover and cook on low for 6-8 hours, or until the pork is tender and easily shreds with a fork. Once cooked, shred the pork using two forks and mix it well with the cooking liquid. Serve hot, garnished with fresh cilantro if desired.

Prep Time: 15 minutes

Cook Time: 360 minutes

A nutritious and flavorful salad that combines the earthy taste of lentils, the sweetness of roasted butternut squash, and the freshness of kale, all brought together with a creamy tahini dressing. Perfect for a satisfying and healthy meal.

Ingredients: 1 butternut squash, peeled, seeded, and diced. 1 cup dried green or brown lentils. 4 cups kale leaves, stems removed, and chopped. 2 tablespoons olive oil. Salt and pepper to taste. 1/2 cup tahini. 2 cloves garlic, minced. Juice of 1 lemon. 2 tablespoons water. 2 tablespoons maple syrup. 1/4 teaspoon cayenne pepper optional. 1/4 cup toasted pumpkin seeds optional.

Instructions: Start by heating the oven to 400F 200C. Use 1 tablespoon of olive oil, salt, and pepper to coat the diced butternut squash. Spread it out on a baking sheet. After the oven is hot, roast the vegetables for 25 to 30 minutes, stirring them once halfway through, until they are soft and slightly caramelized. Put the lentils through cold water and set them aside while you roast the butternut squash. Add 3 cups of water and a pinch of salt to them in a saucepan. Turn down the heat and let it simmer for 20 to 25 minutes, or until the lentils are soft but not mushy. Get rid of any extra water. Add the chopped kale to a large bowl. Add the last tablespoon of olive oil and a pinch of salt. Massage the kale for a few minutes, until it gets soft and wilted. To make the tahini dressing, mix the tahini, garlic powder, lemon juice, water, maple syrup, and cayenne pepper, if using, in a bowl using a whisk. If you need to, add more water to change the consistency. In a mixing bowl, put together the roasted butternut squash, cooked lentils, and kale that has been massaged. Add the tahini dressing to the salad and mix it around so that everything is covered. Put the salad in bowls for each person and top with toasted pumpkin seeds if you want. Have fun with your Tahini Dressed Butternut Squash, Lentil, and Kale Salad!

Prep Time: 15 minutes

Cook Time: 30 minutes

These vegan chocolate croissants are a tasty treat made with flaky puff pastry and rich, melted chocolate. You can eat them for breakfast or as a sweet snack.

Ingredients: 1 sheet vegan puff pastry. 8 vegan chocolate bars. 2 tbsp maple syrup. 1 tbsp plant-based milk.

Instructions: Get the oven ready by heating it up to 400F 200C. Take the puff pastry sheet and cut it into 8 triangles. At the widest point of each triangle, put a chocolate bar. From the wide end to the tip, roll the triangles up. The croissants should be put on a baking sheet that has parchment paper on it. To make a glaze, mix maple syrup and plant-based milk in a small bowl. Use a brush to put the glaze on the croissants. Toast it for 15 to 20 minutes, or until it turns golden brown. Let it cool down a bit before you serve.

Prep Time: 15 minutes

Cook Time: 20 minutes

Enjoy the perfect combination of smoky flavors and tender, juicy chicken with this grilled chicken delight. The marinade adds a zesty kick, making it a delightful dish for BBQ gatherings or weeknight dinners.

Ingredients: 4 skinless, boneless chicken breasts. 2 tablespoons olive oil. 2 teaspoons paprika. 1 teaspoon garlic powder. 1 teaspoon onion powder. 1 teaspoon dried oregano. Salt and pepper to taste. Lemon wedges for serving.

Instructions: Preheat the grill to medium-high heat. In a small bowl, mix together olive oil, paprika, garlic powder, onion powder, dried oregano, salt, and pepper to create a marinade. Place chicken breasts in a resealable plastic bag and pour the marinade over them. Seal the bag and massage the marinade into the chicken, ensuring even coating. Marinate for at least 30 minutes in the refrigerator. Remove the chicken from the refrigerator and let it come to room temperature for about 10 minutes. Grease the grill grates with oil to prevent sticking. Place the chicken breasts on the preheated grill and cook for 6-8 minutes per side or until the internal temperature reaches 165F 74C. Once cooked, remove the chicken from the grill and let it rest for a few minutes before slicing. Serve the grilled chicken with lemon wedges for a burst of freshness.

Prep Time: 40 minutes

Cook Time: 15 minutes

This Sesame Peanut Noodle Stirfry is a quick and flavorful dish that combines the nuttiness of peanuts with the richness of sesame. It's loaded with colorful vegetables and served over tender rice noodles for a satisfying meal.

Ingredients: 8 oz rice noodles. 2 tbsp vegetable oil. 2 cloves garlic, minced. 1 red bell pepper, thinly sliced. 1 carrot, julienned. 1 cup broccoli florets. 1/2 cup snow peas, trimmed. 1/2 cup shelled edamame. 1/4 cup soy sauce. 3 tbsp peanut butter. 2 tbsp sesame oil. 2 tbsp rice vinegar. 2 tbsp honey. 1 tsp ginger, grated. 1/4 tsp red pepper flakes adjust to taste. 2 green onions, chopped. 2 tbsp sesame seeds, toasted. Lime wedges for serving.

Instructions: Follow the directions on the package to cook the rice noodles. After draining, set aside. Vegetable oil should be heated over medium-high heat in a sizable wok or skillet. When the garlic is fragrant, add the minced garlic and saut it for about 30 seconds. Add the julienned carrot, broccoli florets, snow peas, edamame, and sliced red bell pepper. Stir-fry the vegetables for 34 minutes, or until they are crisp-tender. Mix the rice vinegar, honey, peanut butter, sesame oil, soy sauce, grated ginger, and red pepper flakes thoroughly in a small bowl. Combine the stir-fried vegetables in a wok with the cooked rice noodles. Cover the noodles and veggies with the peanut sauce. Toss everything to ensure even coating, then heat for two to three minutes. Toasted sesame seeds and chopped green onions are used as garnishes for the sesame peanut noodle stir-fry, which is served in bowls. Garnish with lime wedges for added taste. Have fun!

Prep Time: 15 minutes

Cook Time: 15 minutes

Enjoy a guilt-free chocolate treat by making this recipe for Chocolate Toasted Coconut Butter. For people on a Paleo, Whole30, vegan, or AIP diet, it's ideal. Toasted coconut gives this creamy chocolate butter a delicious crunch and nutty flavor.

Ingredients: 1 cup unsweetened shredded coconut. 1/2 cup coconut oil. 1/4 cup unsweetened cocoa powder. 3 tablespoons maple syrup for Paleo or honey for Whole30. 1/2 teaspoon vanilla extract. Pinch of salt.

Instructions: Set the oven temperature to 175C 350F. Arrange the finely chopped coconut on a baking tray and bake it for five to seven minutes, or until it takes on a golden hue. Stir it from time to time to keep it from burning. Toasted coconut, coconut oil, cocoa powder, vanilla extract, maple syrup or honey, and a dash of salt should all be combined in a food processor. While blending, scrape down the sides of the processor bowl as necessary, until the mixture is smooth and creamy. Spoon the toasted coconut butter with chocolate into an airtight jar. Before using, store in the refrigerator to solidify and thicken. It will get delicious and spreadable! Spread, dip, or drizzle your homemade chocolate toasted coconut butter over your preferred Paleo, Whole30, vegan, or AIP-friendly baked goods.

Prep Time: 15 minutes

Cook Time: 7 minutes

Cold brew coffee in a French press is a simple and delicious way to enjoy a refreshing cup of iced coffee. This method produces a smooth and less acidic coffee concentrate that you can dilute with water or milk to your liking. Customize it with ice, creamer, or sweetener to suit your taste preferences.

Ingredients: 1 cup coarsely ground coffee beans. 4 cups cold water. Ice cubes optional. Milk or creamer optional. Sweetener optional.

Instructions: Add the coarsely ground coffee beans to your French press. Pour in the cold water over the coffee grounds. Stir the mixture gently to ensure all the coffee grounds are fully saturated. Place the lid on the French press, but don't press down the plunger just yet. Let the coffee steep in the refrigerator for at least 12 hours, or up to 24 hours for stronger brew. After steeping, gently press down the plunger to separate the grounds from the liquid. Pour the cold brew coffee into a glass filled with ice cubes if desired. Add milk or creamer and sweetener to taste, if desired. Give it a good stir, and your cold brew coffee is ready to enjoy!

Prep Time: 5 minutes

Cook Time: 720 minutes

Enjoy this rich vegan pumpkin caramel poke cake, which is great for any event. This dessert is great for both vegans and non-vegans because it has moist pumpkin cake, rich caramel sauce, and fluffy whipped topping on top.

Ingredients: 1 box vegan vanilla cake mix. 1 can 15 oz pumpkin puree. 1/2 cup plant-based milk. 1/4 cup vegetable oil. 1 tsp vanilla extract. 1 tsp pumpkin pie spice. 1 cup vegan caramel sauce. 1 container vegan whipped topping. Optional: crushed vegan graham crackers for topping.

Instructions: Preheat your oven to 350F 175C. In a large mixing bowl, combine the vegan vanilla cake mix, pumpkin puree, plant-based milk, vegetable oil, vanilla extract, and pumpkin pie spice. Mix until well combined. Pour the batter into a greased 9x13 inch baking pan and smooth the top with a spatula. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Once the cake is baked, remove it from the oven and let it cool for about 10 minutes. Using the handle of a wooden spoon or a chopstick, poke holes all over the cake. Pour the vegan caramel sauce over the cake, making sure it fills the holes and covers the entire surface. Allow the cake to cool completely. Spread the vegan whipped topping over the cooled cake. Optional: Sprinkle crushed vegan graham crackers over the whipped topping for added texture and flavor. Refrigerate the cake for at least 1 hour before serving to allow the flavors to meld. Slice and serve chilled. Enjoy!

Prep Time: 15 minutes

Cook Time: 30 minutes