Goonluver

These Easy Beef Street Tacos are a quick and tasty way to make real street taco flavors at home. They're great for a dinner during the week or a casual get-together with family and friends.

Ingredients: 1 lb ground beef. 1 small onion, finely chopped. 2 cloves garlic, minced. 1 tsp ground cumin. 1 tsp chili powder. Salt and pepper to taste. 8 small corn tortillas. 1 cup shredded lettuce. 1 cup diced tomatoes. 1/2 cup chopped fresh cilantro. 1/2 cup crumbled queso fresco. Lime wedges for serving.

Instructions: In a skillet over medium heat, cook the ground beef until browned and cooked through. Add the chopped onion and minced garlic to the skillet and cook for a few minutes until the onion is soft. Stir in the ground cumin, chili powder, salt, and pepper. Cook for another 2-3 minutes to combine flavors. Warm the corn tortillas in a dry skillet or microwave until soft and pliable. To assemble the tacos, spoon the beef mixture onto each tortilla. Top with shredded lettuce, diced tomatoes, chopped cilantro, and crumbled queso fresco. Serve the tacos with lime wedges for squeezing over the top. Enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

A tasty mix of gluten-free breadcrumbs and ranch seasoning makes this ranch chicken gluten-free while still being crispy and flavorful. This dish is baked just right and will be a hit with the whole family.

Ingredients: 4 boneless, skinless chicken breasts. 1 cup gluten-free breadcrumbs. 2 tablespoons gluten-free ranch seasoning mix. 2 eggs, beaten.

Instructions: Preheat your oven to 400F 200C. In a shallow dish, mix together gluten-free breadcrumbs and ranch seasoning. Dip each chicken breast into beaten eggs, then coat with the breadcrumb mixture. Place coated chicken breasts on a baking sheet lined with parchment paper. Bake in the preheated oven for 25-30 minutes or until chicken is cooked through and crispy. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 30 minutes

Enjoy the best burger ever with these bacon-wrapped hot dog burgers that are stuffed with cheese. They taste great because they combine old favorites!

Ingredients: 4 hot dog sausages. 4 slices of bacon. 4 slices of cheddar cheese. 4 burger buns. 1/4 cup mayonnaise. 1/4 cup ketchup. 1/4 cup chopped onions. 1/4 cup shredded lettuce. 1 tomato, sliced. Salt and pepper to taste.

Instructions: Set your grill or griddle on the stove to medium-high heat to get it ready. Make a slit down the middle of each hot dog sausage, but don't go all the way through. Put a slice of cheddar cheese inside each hot dog. Use toothpicks to hold each cheese-filled hot dog in place as you wrap it in a slice of bacon. On a grill or griddle, cook the hot dogs wrapped in bacon for 5 to 7 minutes, turning them over every now and then, until the bacon is crispy and the hot dogs are hot all the way through. Grill the burger buns until they are just barely golden while the hot dogs are cooking. Put the ketchup and mayonnaise in a small bowl and mix them together to make a sauce. Once the hot dogs are done, take the toothpicks out of them. Spread the sauce on the toasted buns before putting the burger together. Put a cheese-filled hot dog wrapped in bacon on each bun. Add tomato slices, chopped onions, and shredded lettuce on top. Season with salt and pepper to taste. Use the other half of the bun to close the burger. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 10 minutes

A classic favorite, this Ultimate Turkey Club Sandwich is made with hearty whole grain bread slices and layers of tasty turkey, bacon, avocado, and fresh vegetables. It's great for a quick and filling meal at any time!

Ingredients: 3 slices whole grain bread. 4 slices cooked turkey breast. 4 slices cooked bacon. 2 leaves green leaf lettuce. 2 slices tomato. 2 tablespoons mayonnaise. 1 tablespoon Dijon mustard. 1/2 avocado, sliced. Salt and pepper to taste.

Instructions: Toast the slices of whole grain bread until they turn golden brown. Toast the bread slices and put mayonnaise on one side of each one. Put lettuce, tomato, avocado, turkey, and bacon on top of one slice of bread. Put the second slice of bread on top of the first one and spread Dijon mustard on one side of it. Add the rest of the ingredients one more time, ending with the third slice of bread on top. Use toothpicks to hold the sandwich together, then cut it in half diagonally. Serve right away and enjoy!

Prep Time: 10 minutes

Cook Time: 5 minutes

These Reese's Stuffed Rice Krispies Treats are a delightful combination of crispy Rice Krispies cereal, gooey marshmallows, and the irresistible flavor of Reese's Peanut Butter Cups. They're perfect for satisfying your sweet tooth!

Ingredients: 6 cups Rice Krispies cereal. 10 oz marshmallows. 4 tbsp unsalted butter. 1 cup Reese's Peanut Butter Cups, chopped. 1 cup Reese's Peanut Butter Chips. 1/2 cup chocolate chips optional. Cooking spray.

Instructions: Spray cooking spray on a 9 x 13-inch baking dish and set it aside. Heat a large saucepan over low heat to melt the unsalted butter. When the butter is completely melted and smooth, add the marshmallows and stir constantly. After turning off the heat, quickly stir in the Rice Krispies cereal until it's evenly coated. Add chopped Reese's Peanut Butter Cups and Reese's Peanut Butter Chips and mix until combined. At this point, you can optionally add chocolate chips. Using a spatula or your hands, transfer the mixture to the baking dish that has been greased and press it down evenly. Give it about half an hour to set and cool. Cut the mixture into squares or bars once it has set, then enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

Enjoy these fluffy and buttery vegan dinner rolls made with just 7 simple ingredients. Perfect for any occasion!

Ingredients: 1 cup almond milk. 1/4 cup vegan butter, melted. 2 1/4 teaspoons instant yeast. 2 tablespoons organic cane sugar. 1/2 teaspoon salt. 3 cups all-purpose flour. Extra vegan butter for brushing.

Instructions: Warm almond milk until lukewarm, not hot. In a mixing bowl, combine almond milk, melted vegan butter, instant yeast, sugar, and salt. Add flour gradually, stirring until a dough forms. Knead the dough on a floured surface for 5-7 minutes until smooth and elastic. Place dough in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size. Punch down the dough and divide into 12 equal pieces. Shape each piece into a ball and place in a greased baking pan, leaving a little space between each roll. Cover and let rise for 30 minutes. Preheat oven to 375F 190C. Bake rolls for 15-20 minutes or until golden brown. Brush the tops of the rolls with melted vegan butter while still warm.

Prep Time: 20 minutes

Cook Time: 20 minutes

With a crunchy almond topping, these Chocolate Raspberry Almond Butter Bars taste great. They have rich chocolate, creamy almond butter, and sour raspberries. They're a great way to treat yourself or have a healthy dessert.

Ingredients: 1 cup almond butter. 1/2 cup maple syrup. 1/4 cup cocoa powder. 1/4 cup almond flour. 1/2 tsp vanilla extract. 1/4 tsp salt. 1/2 cup fresh raspberries. 1/4 cup sliced almonds.

Instructions: Warm the oven up to 175F 350C. Mix almond butter, maple syrup, cocoa powder, almond flour, vanilla extract, and salt in a bowl until the mixture is smooth. Press half of the mixture into a baking dish that has been lined with parchment paper. Put fresh raspberries on top of the baking dish's mixture. Spread the rest of the almond butter mixture out evenly over the raspberries. Almond slices should be put on top. After the oven is hot, bake for 20 to 25 minutes, or until the edges are firm. Before cutting it into bars, let it cool all the way down.

Prep Time: 15 minutes

Cook Time: 25 minutes

This hearty Paleo chicken stew is filled with wholesome ingredients like butternut squash and kale, making it a nourishing and satisfying meal. It's packed with flavor from aromatic herbs and garlic, and the tender chicken adds protein to keep you full and energized. Perfect for a cozy night in or meal prep for the week!

Ingredients: 1 lb chicken breast, diced. 1 small butternut squash, peeled and diced. 2 cups kale, chopped. 1 onion, diced. 3 cloves garlic, minced. 4 cups chicken broth. 1 tbsp coconut oil. 1 tsp dried thyme. 1/2 tsp dried rosemary. Salt and pepper to taste.

Instructions: In a large pot, heat coconut oil over medium heat. Add diced onion and minced garlic, saut until fragrant. Add diced chicken breast, cook until browned. Stir in diced butternut squash, chopped kale, dried thyme, dried rosemary, salt, and pepper. Pour in chicken broth, bring to a simmer, cover, and cook for 20-25 minutes or until chicken is cooked through and butternut squash is tender. Adjust seasoning if necessary and serve hot.

Prep Time: 15 minutes

Cook Time: 25 minutes

Indulge in the flavors of apple pie with this healthy Apple Pie Protein Smoothie. Packed with protein, fiber, and the warm spices of cinnamon and nutmeg, it's a delicious way to start your day or refuel after a workout.

Ingredients: 1 medium apple, peeled, cored, and chopped. 1/2 cup rolled oats. 1 scoop vanilla protein powder. 1/2 teaspoon ground cinnamon. 1/4 teaspoon nutmeg. 1 cup unsweetened almond milk. 1/2 cup Greek yogurt. 1 tablespoon honey or maple syrup. Ice cubes optional.

Instructions: To a blender, put the chopped apple, rolled oats, protein powder, ground cinnamon, nutmeg, almond milk, Greek yogurt, and honey or maple syrup. You can make the smoothie colder by adding a few ice cubes. For about one to two minutes, blend until smooth and creamy. Scoop the smoothie into a glass, and then add a pinch of cinnamon on top to look nice. Serve right away and enjoy!

Prep Time: 5 minutes

Cook Time: 0 minutes

Savor the ideal balance of sweetness and crunch by making this caramel corn recipe at home. It's the perfect addition to your movie night, giving your popcorn an enjoyable new twist.

Ingredients: 1/2 cup popcorn kernels. 1 cup unsalted butter. 2 cups brown sugar. 1/2 cup light corn syrup. 1 teaspoon salt. 1/4 teaspoon baking soda. 1/2 teaspoon vanilla extract.

Instructions: Preheat oven to 250F 120C. Pop the popcorn kernels and place them in a large mixing bowl. In a saucepan, melt butter over medium heat. Stir in brown sugar, corn syrup, and salt. Bring to a boil, stirring constantly. Once boiling, let it cook without stirring for 4-5 minutes. Remove from heat and stir in baking soda and vanilla extract. The mixture will bubble. Pour the caramel sauce over the popped popcorn, gently stirring to coat evenly. Spread the caramel-coated popcorn onto a baking sheet lined with parchment paper. Bake in the preheated oven for 45 minutes, stirring every 15 minutes. Remove from the oven and let it cool completely. The caramel will harden as it cools. Break the caramel corn into clusters and enjoy your movie night treat!

Prep Time: 15 minutes

Cook Time: 45 minutes

These Orange Devil's Food Cupcakes are a delightful twist on the classic chocolate cupcakes. The addition of freshly squeezed orange juice and zest adds a burst of citrusy flavor that perfectly complements the rich chocolatey goodness. They are moist, flavorful, and perfect for any occasion.

Ingredients: 1 1/2 cups all-purpose flour. 1/2 cup unsweetened cocoa powder. 1 1/2 tsp baking soda. 1/4 tsp salt. 1 cup granulated sugar. 1/2 cup vegetable oil. 2 large eggs. 1 tsp vanilla extract. 1 cup freshly squeezed orange juice. 1 tbsp orange zest. 1/2 cup buttermilk.

Instructions: Warm up your oven to 350F 175C and put cupcake liners in a muffin tin. Mix the cocoa powder, baking soda, salt, and flour together in a bowl using a whisk. The sugar and vegetable oil should be mixed well in a different bowl. When you add the eggs and vanilla extract to the sugar and oil mix, keep beating it until it's smooth. Add the dry ingredients slowly while mixing in the freshly squeezed orange juice every other time. Start with the dry ingredients and end with the orange juice. Don't mix any further than that. It will be smooth after you add the buttermilk and orange zest. Fill each cupcake liner about two thirds of the way to the top with batter. After the oven is hot, bake the cupcakes for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean. After taking the cupcakes out of the oven, let them cool for 5 minutes in the muffin tin before moving them to a wire rack to cool all the way through. When the cupcakes are completely cool, you can frost them with your favorite frosting and, if you want, add more orange zest on top. Have fun with your tasty Orange Devil's Food Cupcakes!

Prep Time: 15 minutes

Cook Time: 20 minutes

These muffins are a great way to change up the traditional apple spice bread. There is grated apple, whole wheat flour, and a mix of warm spices in them. It's great for a cozy breakfast or snack.

Ingredients: 1 1/2 cups whole wheat flour. 1/2 cup all-purpose flour. 1 1/2 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp salt. 1 tsp ground cinnamon. 1/4 tsp ground nutmeg. 1/4 tsp ground cloves. 1/2 cup unsalted butter, melted. 1/2 cup brown sugar. 1/4 cup granulated sugar. 2 large eggs. 1 tsp vanilla extract. 1 cup unsweetened applesauce. 1 cup grated apple about 1 medium apple. 1/2 cup chopped walnuts optional. 1/2 cup raisins or dried cranberries optional.

Instructions: Start by heating the oven to 350F 175C. Put paper liners in a muffin tin or grease it a little. Put the all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves in a bowl and mix them together. Whisk the melted butter, brown sugar, and granulated sugar together in a different bowl until everything is well mixed. Stir the eggs and vanilla extract into the wet mixture until it is smooth. Add the grated apple and applesauce to the wet mixture and mix them in. Slowly add the dry ingredients to the wet ones while stirring them together. You can add chopped walnuts, raisins, or dried cranberries if you want to. 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. After taking the muffins out of the oven, let them cool in the pan for a few minutes. Then, move them to a wire rack to cool all the way down. Have fun with your Apple Spice Whole Wheat Muffins!

Prep Time: 15 minutes

Cook Time: 20 minutes

This Curried Coconut Lentil Pasta is a delightful fusion of Indian and Italian flavors. Creamy coconut milk infused with aromatic curry spices coats tender lentils, creating a luxurious sauce that pairs perfectly with al dente pasta. It's a comforting and nourishing dish that's easy to make and bursting with flavor.

Ingredients: 1 cup dry lentils. 2 cups water. 1 tablespoon olive oil. 1 onion, diced. 3 cloves garlic, minced. 2 tablespoons curry powder. 1 can 14 oz coconut milk. Salt and pepper to taste. 8 oz pasta of your choice. Chopped fresh cilantro for garnish optional.

Instructions: Put lentils and water in a saucepan. Bring to a boil, then lower the heat and let it cook for about 15 to 20 minutes, until the lentils are soft. Take out any extra water and set it aside. Warm up the olive oil in a big pan over medium-low heat. Add the diced onion and garlic and cook for about 34 minutes, until the onion is clear and the garlic smells good. Add the curry powder and cook for one more minute. Add the cooked lentils and coconut milk. Add pepper and salt. Simmer for 10 minutes, stirring every now and then. In the meantime, cook the pasta until it's al dente according to the directions on the package. Remove the water and set it aside. Place the cooked lentils with curry and coconut on top of the pasta. If you want, you can add chopped cilantro as a garnish. Have fun with your tasty and filling Curried Coconut Lentil Pasta!

Prep Time: 10 minutes

Cook Time: 30 minutes

Savor the flavor of smoky brisket in these mouthwatering enchiladas. Ideal for a flavorful supper that blends Mexican and barbecue cuisine to its fullest.

Ingredients: 1 beef brisket about 4-5 lbs. 2 tbsp olive oil. 1 tbsp chili powder. 1 tbsp cumin. 1 tbsp smoked paprika. 1 tsp garlic powder. 1 tsp onion powder. Salt and pepper to taste. 12 flour tortillas. 2 cups shredded cheddar cheese. 1 cup diced onions. 1 cup diced bell peppers. 1 cup corn kernels. 1 cup black beans, drained and rinsed. 2 cups enchilada sauce. 1/2 cup chopped fresh cilantro. Lime wedges for serving.

Instructions: Set the smoker's temperature to 225F 107C. Olive oil, smoked paprika, cumin, chili powder, onion powder, garlic powder, salt, and pepper should all be rubbed into the brisket. After the brisket is placed in the smoker, let it smoke for approximately one and a half hours per pound, or until the internal temperature reaches 203F 95C. After taking the brisket out of the smoker, give it 30 minutes to rest. Using two forks, shred the meat. Shredded brisket, diced onions, bell peppers, corn, black beans, and one cup of enchilada sauce should all be combined in a big bowl. Set the oven's temperature to 375F 190C. Spoon each tortilla with a portion of the brisket mixture after reheating them. After rolling them up, put them in a baking dish seam-side down. Over the rolled tortillas, drizzle the leftover enchilada sauce and top with the shredded cheddar cheese. Bake for 20 to 25 minutes, or until the cheese is bubbling and melted. Take out of the oven, add some chopped cilantro as a garnish, and serve with lime wedges.

Prep Time: 30 minutes

Cook Time: 300 minutes

A tasty and refreshing gluten-free vegan pasta salad made with ingredients that are influenced by Italian food. It's great for potlucks, picnics, or just as a light meal any day of the week.

Ingredients: 8 oz gluten-free pasta. 1 cup cherry tomatoes, halved. 1/2 cup sliced black olives. 1/2 cup diced red bell pepper. 1/4 cup chopped fresh basil. 1/4 cup chopped fresh parsley. 1/4 cup chopped red onion. 1/4 cup extra virgin olive oil. 2 tablespoons balsamic vinegar. 1 teaspoon dried oregano. Salt and pepper to taste.

Instructions: Follow the directions on the package to cook the gluten-free pasta. Run cold water over the drain and rinse. Cherry tomatoes, black olives, red bell pepper, basil, parsley, and red onion should all be put in a large bowl together with the cooked pasta. Mix the olive oil, balsamic vinegar, salt, and pepper in a small bowl using a whisk. Put the dressing on top of the pasta salad and toss it around to cover it all. Put it in the fridge for at least 30 minutes before you serve it so the flavors can mix. Enjoy! Serve cold.

Prep Time: 15 minutes

Cook Time: 10 minutes

This easy vegetable broth is perfect for soups, stews, and sauces. It's made with simple ingredients and is vegan-friendly.

Ingredients: 1 onion, chopped. 2 carrots, chopped. 2 celery stalks, chopped. 1 potato, chopped. 2 garlic cloves, minced. 6 cups water. 1 teaspoon salt.

Instructions: In a large pot, combine all ingredients. Bring to a boil over medium-high heat. Reduce heat to low and let simmer for 30 minutes. Strain the broth through a fine mesh sieve, discarding the solids. Use immediately or store in the refrigerator for up to 5 days.

Prep Time: 10 minutes

Cook Time: 30 minutes

These no-bake squares are the perfect combination of chewy, chocolaty, and coconut goodness. They are quick to make and require no baking, making them an easy and delicious treat.

Ingredients: 1 cup rolled oats. 1 cup shredded coconut. 1/2 cup almond butter. 1/4 cup honey or maple syrup. 1/4 cup coconut oil. 1 teaspoon vanilla extract. Pinch of salt. 1 cup dark chocolate chips.

Instructions: Line a square baking dish with parchment paper. In a large bowl, mix rolled oats and shredded coconut. In a small saucepan, combine almond butter, honey or maple syrup, coconut oil, vanilla extract, and a pinch of salt. Heat over low heat, stirring until well combined. Pour the almond butter mixture over the dry ingredients and mix until everything is evenly coated. Press the mixture firmly into the prepared baking dish, making sure it's tightly packed. Melt the dark chocolate chips in the microwave or using a double boiler. Pour the melted chocolate over the oat mixture, spreading it out evenly with a spatula. Refrigerate the dish for at least 1-2 hours until the chocolate has set. Once firm, remove the mixture from the baking dish and cut it into squares. Enjoy your No Bake Thin + Chewy Chocolate Drenched Coconut Oatmeal Squares!

Prep Time: 15 minutes

Cook Time: 0 minutes