Manbanras

With just one afternoon of chopping and some prep work, you can make 14 meals ahead of time. These freezer meals are great for days when you're busy and need a quick and easy dinner.

Ingredients: 4 lbs chicken breasts, diced. 4 lbs beef stew meat, cubed. 2 lbs baby carrots. 8 cups diced potatoes. 6 cups sliced celery. 6 cups chopped onions. 8 cups frozen green beans. 4 cups frozen corn kernels. 4 cups frozen peas. 2 cups diced bell peppers. 8 cups chicken broth. 4 cups beef broth. 2 cups barbecue sauce. 1 cup soy sauce. 1 cup honey. 1/2 cup Worcestershire sauce. 1/4 cup minced garlic. 1/4 cup dried parsley. 2 tbsp ground black pepper. Salt to taste.

Instructions: Divide all ingredients evenly among 14 resealable gallon-sized freezer bags. Seal bags, removing as much air as possible. Label each bag with the name of the dish and cooking instructions. When ready to cook, thaw overnight in the refrigerator. Dump contents of one bag into a slow cooker. Cook on low for 8 hours or until meat is cooked through and vegetables are tender. Serve hot and enjoy!

Prep Time: 60 minutes

Cook Time: 480 minutes

This Power Peach Mango Smoothie tastes great and is good for you. You can drink it to start the day or after a workout to fuel up. It's juicy and creamy at the same time, thanks to the peaches, mangoes, Greek yogurt, and other healthy foods that are in it.

Ingredients: 1 cup frozen peach slices. 1/2 cup frozen mango chunks. 1/2 cup Greek yogurt. 1/2 cup orange juice. 1/2 cup almond milk. 1 tablespoon honey. 1/2 teaspoon ground flaxseed. 1/2 teaspoon chia seeds. 1/2 teaspoon vanilla extract. 1/2 cup ice cubes.

Instructions: In a blender, put in ice cubes, orange juice, Greek yogurt, ground flaxseed, chia seeds, almond milk, honey, and frozen peaches and mango chunks. If you need to, scrape down the sides of the blender as you blend on high until the mixture is smooth and creamy. Add a slice of peach or a sprig of mint to the top of the smoothie in a glass, if you'd like. Serve right away and enjoy the Power Peach Mango Smoothie, which is both healthy and refreshing.

Prep Time: 5 minutes

Cook Time: 0 minutes

Elevate your greetings with the sizzling flavors of Japanese yakiniku! These BBQ beef skewers are marinated to perfection, creating a mouthwatering fusion of sweet and savory. A delightful treat for your senses!

Ingredients: 500g thinly sliced beef preferably sirloin or ribeye. 1 cup soy sauce. 1/2 cup mirin. 1/4 cup sake. 3 tbsp sugar. 2 cloves garlic, minced. 1 tsp grated ginger. Sesame oil for grilling. Green onions and sesame seeds for garnish.

Instructions: To make the marinade, mix the soy sauce, mirin, sake, sugar, garlic, and ginger in a bowl. Put the beef slices in a shallow dish and cover them with half of the marinade. For at least 30 minutes, let it sit. Set your grill's temperature to medium-high. Put the beef slices that have been marinated on skewers and let the extra marinade drip off. Use sesame oil to brush on the grill grates to keep food from sticking. Brush the beef skewers with the rest of the marinade and grill for two to three minutes on each side, or until they are done the way you like them. Remove from the grill once done and top with chopped green onions and sesame seeds. Enjoy the yakiniku skewers with steamed rice.

Prep Time: 40 minutes

Cook Time: 10 minutes

These Low Fat Pineapple Chicken Tenders are a delicious and healthy twist on traditional chicken tenders. Marinated in a tangy pineapple and soy sauce mixture, these tenders are then coated in a light cornstarch slurry and baked until crispy. They're perfect for a quick and flavorful weeknight dinner!

Ingredients: 1 lb chicken tenders. 1 cup pineapple juice. 1/4 cup low-sodium soy sauce. 2 cloves garlic, minced. 1 tsp ginger, grated. 1/4 tsp black pepper. 1/4 cup cornstarch. 1/4 cup water. Cooking spray. Sliced green onions, for garnish.

Instructions: Add soy sauce, garlic, ginger, pineapple juice, and black pepper to a bowl. mix them together. Pour the marinade over the chicken tenders in a plastic bag that can be closed again. Put the bag in the fridge for at least 30 minutes with the lid on. Get the oven ready by heating it up to 400F 200C. To make a slurry, mix cornstarch and water in a small bowl. Shake off the extra marinade from the chicken tenders, then dip each one in the cornstarch slurry to cover it all. Spread the tenders out on a baking sheet that has been lined with parchment paper. Lightly coat them with cooking spray. Flip the tenders over halfway through the 15 to 20 minutes of baking, or until they are cooked all the way through and golden brown. Before serving, top with sliced green onions.

Prep Time: 40 minutes

Cook Time: 20 minutes

This recipe for baked chicken fajitas is a better choice for you than traditional fajitas. It still tastes great and saves you the trouble of cooking them on the stove. It's great for a quick dinner during the week.

Ingredients: 1 lb chicken breasts, sliced. 1 onion, sliced. 1 bell pepper, sliced. 2 tbsp olive oil. 2 tsp chili powder. 1 tsp cumin. 1/2 tsp paprika. 1/2 tsp garlic powder. 1/2 tsp onion powder. Salt and pepper to taste. Tortillas, for serving. Optional toppings: salsa, sour cream, guacamole.

Instructions: Warm the oven up to 190C 375F. Put onion, bell pepper, chili powder, cumin, paprika, garlic powder, onion powder, salt, and pepper in a large bowl. Add the chicken slices and mix them all together. Add more oil until everything is well covered. On a baking sheet, spread the mixture out evenly. Put it in an oven that has already been heated up and bake for 25 to 30 minutes, or until the chicken is done and the vegetables are soft. In the last five minutes of baking, warm the tortillas in the oven. Serve the baked chicken fajita mix with warm tortillas and any toppings you want. Have fun!

Prep Time: 15 minutes

Cook Time: 30 minutes

These Grilled Pineapple Chicken Teriyaki Burgers are a delightful twist on traditional burgers. The juicy chicken patties are infused with teriyaki flavor and topped with grilled pineapple for a tropical twist. Perfect for a summer cookout!

Ingredients: 1 lb ground chicken. 1/4 cup teriyaki sauce. 1/2 cup breadcrumbs. 1/4 cup diced red onion. 1/4 cup diced green bell pepper. 1/4 cup diced pineapple. 1 tsp minced garlic. 1/2 tsp ground ginger. Salt and pepper to taste. 4 pineapple slices. 4 hamburger buns. Lettuce leaves. Sliced red onion for garnish. Teriyaki sauce for drizzling.

Instructions: Put breadcrumbs, diced red onion, diced green bell pepper, diced pineapple, minced garlic, ground ginger, salt, and pepper in a bowl. Add the ground chicken and mix them all together. Mix everything together well. Split the mixture in half and shape each half into a burger patty. Set your grill to medium-high heat and oil the grate so that food doesn't stick. They should be cooked all the way through and have nice grill marks after 5 to 6 minutes on each side. Put pineapple slices on the grill in the last few minutes of cooking. Cook for one to two minutes on each side, until they have grill marks and are slightly caramelized. Toast the buns on the grill until they are lightly browned while the patties and pineapple are cooking. Place a lettuce leaf on the bottom half of each bun. Then add a chicken patty, a grilled pineapple slice, and thinly sliced red onion. If you want, you can add more teriyaki sauce to the pineapple slice. Place the other half of the hamburger bun on top, and cut the burgers in half. Serve them hot.

Prep Time: 15 minutes

Cook Time: 12 minutes

This Easy Slow Cooker Crack Chicken is a creamy and flavorful dish that's perfect for a busy day. With minimal prep and a handful of ingredients, you can have a delicious meal ready with hardly any effort.

Ingredients: 4 boneless, skinless chicken breasts. 1 packet ranch seasoning mix. 8 oz cream cheese, softened. 1/2 cup cooked and crumbled bacon. 1 cup shredded cheddar cheese. 1/4 cup chopped green onions. Salt and pepper to taste.

Instructions: Place chicken breasts in the slow cooker. Sprinkle ranch seasoning mix over the chicken. Add softened cream cheese on top. Cover and cook on low for 6-8 hours or high for 3-4 hours, until chicken is tender. Shred the chicken using two forks. Add crumbled bacon, shredded cheddar cheese, and chopped green onions. Stir until cheese is melted and all ingredients are well combined. Season with salt and pepper to taste. Serve hot and enjoy!

Prep Time: 10 minutes

Cook Time: 240 minutes

A rich and decadent dessert, this vegan hot fudge pudding cake is great for when you're craving chocolate. It will be a hit at any party because it has a moist cake layer on top and a gooey fudge sauce layer below.

Ingredients: 1 cup all-purpose flour. 3/4 cup granulated sugar. 2 tablespoons cocoa powder. 2 teaspoons baking powder. 1/4 teaspoon salt. 1/2 cup non-dairy milk such as almond or soy. 2 tablespoons vegetable oil. 1 teaspoon vanilla extract. 3/4 cup packed brown sugar. 1/4 cup cocoa powder. 1 3/4 cups hot water.

Instructions: Set the oven to 350F 175C and heat it up. Add the flour, granulated sugar, baking powder, salt, and 2 tablespoons of cocoa powder to a bowl. Use a whisk to mix the ingredients together. Mix the vanilla extract, non-dairy milk, and vegetable oil with the dry ingredients. Mix everything together well. Spread the batter out evenly in a 9-inch square baking pan that has not been greased. Put the brown sugar and 1/4 cup cocoa powder in a different bowl and mix them together. This mix should be spread out evenly over the batter in the baking pan. Spread the hot water out over the top. Don't stir. Bake the cake for 35 to 40 minutes, or until it's set and a toothpick stuck into the middle comes out clean. Warm up and serve. You can add vegan whipped cream or ice cream on top if you want to. Have fun with your sweet vegan hot fudge pudding cake!

Prep Time: 15 minutes

Cook Time: 40 minutes

The sweet and savory tastes in this Fresh Corn and Mango Salad go so well together. The ripe mangoes and fresh corn kernels add a natural sweetness, and the red bell pepper and red onion give it a bit of crunch and color. Everything goes well with the tangy lime dressing, making for a nice, healthy salad.

Ingredients: 2 ears of fresh corn, kernels removed. 2 ripe mangoes, peeled, pitted, and diced. 1 red bell pepper, diced. 1/2 red onion, finely chopped. 1/4 cup fresh cilantro leaves, chopped. 1/4 cup fresh lime juice. 2 tablespoons olive oil. Salt and pepper to taste.

Instructions: Put the fresh corn kernels, diced mangoes, red bell pepper, and finely chopped red onion in a large bowl. Whisk the olive oil and fresh lime juice together in a separate small bowl to make the dressing. Put the salad ingredients in a large bowl. Add the dressing. Toss everything together until it's well mixed. Add salt and pepper to the salad as needed. Add the chopped cilantro leaves slowly to make it taste and look more fresh. Put the Fresh Corn and Mango Salad in the fridge at least 30 minutes before you serve it. You can serve the salad as a cool side dish or eat it by itself as a healthy, light meal. If you want, you can add more cilantro leaves and lime wedges as a garnish before serving.

Prep Time: 15 minutes

Cook Time: 0 minutes

Make delicious In-N-Out Copy Cat Cheeseburgers at home with this easy recipe. These burgers feature juicy beef patties, melted American cheese, sautéed onions, and classic Thousand Island dressing.

Ingredients: 4 hamburger buns. 1 lb ground beef. 1 onion, finely chopped. 4 slices American cheese. Lettuce leaves. 4 slices tomato. Thousand Island dressing. Salt and pepper to taste. Vegetable oil for grilling.

Instructions: Warm up a grill or griddle on the stove over medium-high heat. Make 4 patties out of the ground beef that are all the same size. Add salt and pepper to both sides. Flip the hamburger buns over and place the cut side down on the grill or griddle. Toast them until they are lightly browned. Take it out and set it aside. Put some vegetable oil on the grill or griddle and cook the burger patties for three to four minutes on each side, or until they're done the way you like them. Put a slice of American cheese on top of each patty to melt in the last minute of cooking. While the burgers are cooking, add the chopped onion to a pan and cook it until it turns clear and a little sweet. Spread Thousand Island dressing on the bottom half of each toasted bun before putting the burgers together. On top of the dressing, put a lettuce leaf and a tomato slice. On each bun, put a burger patty with cheese on top, then a spoonful of sauted onions. Put the other half of the toasted bun on top. Enjoy your hot In-N-Out Copy Cat Cheeseburgers!

Prep Time: 15 minutes

Cook Time: 10 minutes

These Low Carb Chocolate Avocado Pudding Pops are a delicious and healthy treat that's perfect for satisfying your sweet tooth while sticking to a low-carb diet. Creamy avocado and rich cocoa powder come together to create a decadent chocolate pudding that's both satisfying and guilt-free.

Ingredients: 2 ripe avocados. 1/4 cup unsweetened cocoa powder. 1/4 cup almond milk. 2 tablespoons powdered erythritol or your preferred low-carb sweetener. 1 teaspoon vanilla extract. 1/4 teaspoon salt. 1/4 cup sugar-free chocolate chips.

Instructions: Cut the avocados in half, remove the pits, and scoop out the flesh into a blender or food processor. Add the cocoa powder, almond milk, powdered erythritol, vanilla extract, and salt to the blender or food processor with the avocado. Blend everything until you have a smooth and creamy chocolate mixture. You may need to stop and scrape down the sides a few times to ensure everything is well combined. Once the mixture is smooth, fold in the sugar-free chocolate chips with a spatula. Spoon the chocolate avocado pudding mixture into popsicle molds, filling each one evenly. Insert popsicle sticks into each mold and freeze for at least 4 hours or until the pudding pops are completely set. To remove the pops from the molds, briefly run each mold under warm water to loosen the pudding pops. Carefully pull them out and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

These baked fish tacos are a healthy and flavorful twist on a classic favorite. The tortilla chip crust adds a satisfying crunch, while the avocado mango salsa provides a refreshing burst of flavor. Perfect for a quick and delicious weeknight dinner!

Ingredients: 4 tilapia fillets. 1 cup crushed tortilla chips. 1 teaspoon chili powder. 1 teaspoon cumin. 1 teaspoon garlic powder. Salt and pepper to taste. 1 ripe avocado, diced. 1 ripe mango, diced. 1/4 cup red onion, finely chopped. 1/4 cup fresh cilantro, chopped. Juice of 1 lime. 8 small tortillas. Lime wedges, for serving.

Instructions: Start by heating the oven to 400F 200C. Chili powder, cumin, garlic powder, salt, and pepper should all be mixed together in a shallow dish. Cover each tilapia fillet with the tortilla chip mix and press it down gently to make sure it sticks. Line a baking sheet with parchment paper and put the fillets that have been coated on it. After the oven is hot, bake the fish for 12 to 15 minutes, or until it's fully cooked and the crust is golden. Make the avocado mango salsa while the fish is baking. In a bowl, mix together diced avocado, diced mango, chopped red onion, chopped cilantro, and lime juice. After mixing well, set it aside. You can heat the tortillas up in a pan or the microwave. To make the tacos, put a baked fish fillet on each tortilla, then top with avocado mango salsa. If you want, add more cilantro on top. Put lime wedges on the side and serve. Enjoy your tasty baked fish tacos with avocado and mango salsa. They are topped with tortilla chips.

Prep Time: 20 minutes

Cook Time: 15 minutes

Create a vibrant Mexican Shrimp Salad Board for your next gathering. This charcuterie-style salad features grilled shrimp with a blend of Mexican spices, fresh vegetables, and creamy cotija cheese. It's a delicious and visually appealing dish that's perfect for sharing with friends and family.

Ingredients: 1 lb large shrimp, peeled and deveined. 1 tsp chili powder. 1/2 tsp cumin. 1/2 tsp paprika. 1/4 tsp cayenne pepper. Salt and pepper to taste. 2 cups mixed greens. 1 cup cherry tomatoes, halved. 1/2 cup red onion, thinly sliced. 1/2 cup black beans, drained and rinsed. 1/2 cup corn kernels. 1/4 cup fresh cilantro, chopped. 1/4 cup cotija cheese, crumbled. 1/4 cup avocado, sliced. 1/4 cup lime wedges. 1/4 cup sour cream. 1/4 cup salsa. Tortilla chips for serving.

Instructions: In a bowl, combine the chili powder, cumin, paprika, cayenne pepper, salt, and pepper. Toss the shrimp in this spice mixture until well coated. Heat a grill or skillet over medium-high heat and cook the shrimp for 2-3 minutes per side until they turn pink and opaque. Remove from heat and set aside. Arrange the mixed greens on a large serving board. Place the cooked shrimp on the greens. Add cherry tomatoes, red onion, black beans, and corn to the board, distributing them evenly. Sprinkle fresh cilantro and cotija cheese over the salad. Place avocado slices and lime wedges around the board. Serve with sour cream and salsa on the side. Add tortilla chips for extra crunch and enjoy!

Prep Time: 15 minutes

Cook Time: 6 minutes

The mint, pistachios, and coriander yogurt in this peach salad make it a wonderful mix of sweet and savory tastes. To go with the ripe peaches, the mint is fresh, the pistachios are crunchy, and the coriander yogurt dressing is creamy. This salad is great for summer and is very quick and easy to make.

Ingredients: 2 ripe peaches, sliced. 1/4 cup fresh mint leaves, torn. 1/4 cup shelled pistachios, roughly chopped. 1/2 cup Greek yogurt. 2 tablespoons fresh coriander leaves, chopped. 1 tablespoon honey. 1 tablespoon lemon juice. Salt and pepper to taste.

Instructions: In a bowl, combine Greek yogurt, chopped coriander leaves, honey, and lemon juice. Mix well to make the coriander yogurt dressing. Arrange the sliced peaches on a serving platter. Sprinkle torn mint leaves and chopped pistachios over the peaches. Drizzle the coriander yogurt dressing over the salad. Season with salt and pepper to taste. Gently toss the salad to combine all the ingredients. Serve immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

Skillet Lasagna Bolognese is a quick and easy way to enjoy the flavors of classic lasagna without all the hassle. This one-pan dish is hearty, satisfying, and perfect for a weeknight dinner.

Ingredients: 1 lb ground beef. 1 onion, finely chopped. 3 cloves garlic, minced. 1 can 28 oz crushed tomatoes. 1 can 6 oz tomato paste. 1 tablespoon olive oil. 1 teaspoon dried basil. 1 teaspoon dried oregano. Salt and pepper to taste. 8 lasagna noodles, broken into pieces. 1 cup ricotta cheese. 1 cup shredded mozzarella cheese. 1/2 cup grated Parmesan cheese. Fresh basil leaves for garnish optional.

Instructions: Warm up the olive oil in a big pan over medium-low heat. Put in the garlic and onion, and cook them until they get soft. Put in the ground beef and cook it until it turns brown. It's time to add the tomato paste, basil, oregano, salt, and pepper. Let it cook for 10 minutes. Break up the lasagna noodles and mix them in well. Put the lid back on and cook for another 15 minutes, or until the noodles are soft. Add small amounts of ricotta cheese on top of the mix. On top of the ricotta, sprinkle mozzarella and Parmesan cheese. For about 5 minutes, or until the cheese melts and bubbles, cover and cook. If you want, add fresh basil leaves as a garnish before serving.

Prep Time: 15 minutes

Cook Time: 35 minutes

This sushi recipe combines the freshness of Grade A Ahi tuna and wild salmon with the richness of caviar, creaminess of avocado, and peppery arugula, all topped with flavorful pesto sauce.

Ingredients: 200g Grade A Ahi tuna, thinly sliced. 200g wild salmon fillet, thinly sliced. 100g caviar. 1 ripe avocado, thinly sliced. Handful of arugula leaves. 2 tablespoons pesto sauce. 4 sheets of nori seaweed. 2 cups sushi rice, cooked and seasoned with rice vinegar, sugar, and salt.

Instructions: Lay a bamboo sushi mat on a clean surface and place a sheet of nori on top. Spread a thin layer of sushi rice evenly over the nori, leaving about 1 inch of space at the top. Arrange slices of ahi tuna, wild salmon, avocado, and arugula in a line across the center of the rice. Add a spoonful of caviar evenly over the fish and avocado. Drizzle pesto sauce over the fillings. Carefully roll the sushi, using the bamboo mat to shape it into a tight cylinder. Slice the roll into individual pieces using a sharp knife. Repeat the process with the remaining ingredients. Serve the Ahi and Salmon Crudo Sushi with soy sauce, pickled ginger, and wasabi.

Prep Time: 30 minutes

Cook Time: 0 minutes

These Cheesy Wonton Quesadillas are a fusion of Asian and Mexican flavors. Crispy wonton wrappers are filled with a cheesy and veggie mixture, baked until golden and served with your favorite dipping sauces. Perfect for parties or a tasty snack!

Ingredients: 1 package of wonton wrappers. 1 cup shredded cheddar cheese. 1 cup shredded Monterey Jack cheese. 1/2 cup diced bell peppers any color. 1/2 cup diced onions. 1/2 cup diced tomatoes. 1/4 cup chopped fresh cilantro. 1/2 teaspoon chili powder. 1/2 teaspoon cumin. 1/4 teaspoon salt. 1/4 teaspoon black pepper. Cooking oil spray.

Instructions: Turn on your oven and heat it up to 375F 190C. Put the cheddar and Monterey Jack cheeses in a bowl and mix them together. Diced bell pepper, onions, tomatoes, cilantro, chili powder, cumin, salt, and black pepper. Put them all in a different bowl and mix them together. Take a clean surface and put a wonton wrapper on it. Place a small amount of the cheese mixture in the middle of the wrapper. Then add a spoonful of the vegetable mixture. To make a triangle, fold the wonton wrapper in half and press the edges together to seal. Do this again and again with all of the wonton wrappers. Spray some cooking oil on a baking sheet. Spread out the wonton quesadillas that have been filled on a baking sheet. Also, spray cooking oil on top of the quesadillas. It should be baked in a hot oven for 12 to 15 minutes, or until the cheese melts and the wonton wrappers turn golden brown. Take them out of the oven and let them cool for one minute before you serve them. Dip your cheesy wonton quesadillas in salsa, guacamole, or sour cream, or any other sauce of your choice. Have fun with your tasty Cheesy Wonton Quesadillas!

Prep Time: 20 minutes

Cook Time: 15 minutes