Mario Hugo

If you're in a hurry during the week, these Buffalo Chicken Sloppy Joes are a quick and tasty take on the classic sandwich. When you mix spicy buffalo sauce with creamy ranch dressing, you get a filling that is sure to please.

Ingredients: 1 lb ground chicken. 1/2 cup buffalo sauce. 1/4 cup ranch dressing. 1/4 cup diced onion. 1/4 cup diced celery. 4 hamburger buns. 1/2 cup shredded lettuce. 1/2 cup crumbled blue cheese.

Instructions: In a skillet over medium heat, cook ground chicken until no longer pink. Add diced onion and celery to the skillet, cooking until softened. Stir in buffalo sauce and ranch dressing, simmer for 5 minutes. Toast hamburger buns in a separate skillet or toaster. Place a scoop of buffalo chicken mixture onto each toasted bun bottom. Top with shredded lettuce and crumbled blue cheese. Cover with bun tops and serve hot.

Prep Time: 10 minutes

Cook Time: 15 minutes

Savor a tasty and nutritious Paleo Pad Thai with chicken, sweet potato noodles, and a rich almond butter sauce. This recipe, which is free of eggs, dairy, and gluten and loaded with fresh vegetables, will satisfy your cravings for Thai food without making you break your Paleo diet.

Ingredients: 2 medium sweet potatoes, spiralized into noodles. 2 tablespoons coconut oil. 1 pound boneless, skinless chicken breasts, thinly sliced. 1/2 cup sliced bell peppers assorted colors. 1/2 cup sliced carrots. 1/2 cup snap peas. 1/4 cup chopped green onions. 1/4 cup chopped cilantro. 1/4 cup chopped cashews. 1/4 cup coconut aminos. 2 tablespoons almond butter. 2 cloves garlic, minced. 1 teaspoon fresh ginger, grated. Juice of 1 lime. Salt and pepper to taste. Red pepper flakes optional, for heat.

Instructions: In a large skillet, heat 1 tablespoon of coconut oil over medium-high heat. Add the sliced chicken and cook until no longer pink, about 5-7 minutes. Remove from the skillet and set aside. In the same skillet, add the remaining 1 tablespoon of coconut oil. Add minced garlic and grated ginger, saut for about 1 minute until fragrant. Add sweet potato noodles and saut for 5-7 minutes until they start to soften. Stir in coconut aminos, almond butter, and lime juice. Cook for an additional 2-3 minutes, stirring well to coat the noodles. Add the sliced bell peppers, carrots, and snap peas. Cook for another 3-4 minutes, or until the vegetables are tender-crisp. Return the cooked chicken to the skillet and stir to combine. Cook for 2-3 minutes until everything is heated through. Season with salt, pepper, and red pepper flakes if desired. Serve hot, garnished with chopped green onions, cilantro, and cashews.

Prep Time: 15 minutes

Cook Time: 20 minutes

A delicious and easy-to-make recipe featuring crispy breaded chicken cutlets served with a vibrant mix of cherry tomatoes and peppery arugula, dressed with a tangy and sweet balsamic vinaigrette.

Ingredients: 4 boneless, skinless chicken breasts. Salt and pepper to taste. 1 cup all-purpose flour. 2 large eggs. 1 cup breadcrumbs. 1/4 cup grated Parmesan cheese. 2 tablespoons olive oil. 2 cups cherry tomatoes, halved. 2 cups arugula. 1 lemon, juiced. 1 tablespoon balsamic vinegar. 1 tablespoon honey. 1 clove garlic, minced. Salt and pepper to taste.

Instructions: Preheat oven to 400F 200C. Season chicken breasts with salt and pepper. Dredge each chicken breast in flour, then dip in beaten eggs, and coat with breadcrumbs mixed with Parmesan cheese. Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and cook until golden brown on each side, about 3-4 minutes per side. Transfer chicken to a baking sheet and bake in the preheated oven for 15-20 minutes or until cooked through. In the same skillet, add cherry tomatoes, garlic, lemon juice, balsamic vinegar, and honey. Cook until tomatoes soften and release their juices, about 5-7 minutes. Remove from heat and stir in arugula until wilted. Season tomato-arugula mixture with salt and pepper to taste. Serve chicken cutlets topped with the tomato-arugula mixture.

Prep Time: 20 minutes

Cook Time: 25 minutes

Savor the smooth and velvety goodness of homemade chocolate chip and brown sugar bourbon ice cream, enhanced with a touch of cocoa. Ideal for sating your summertime sweet tooth!

Ingredients: 2 cups heavy cream. 1 cup whole milk. 1 cup brown sugar. 1/4 cup bourbon. 1/4 cup cocoa powder. 4 large egg yolks. 1 teaspoon vanilla extract. 1/2 cup chocolate chips.

Instructions: Heat the heavy cream and whole milk in a saucepan over medium heat. Bring to a boil, but only until it starts to steam. Take off the heat. Beat the egg yolks, cocoa powder, and brown sugar together thoroughly in a different bowl. To temper the eggs, slowly pour the heated cream mixture into the egg yolk mixture while whisking continuously. Transfer the mixture back to the saucepan and cook, stirring constantly, over low heat until it thickens enough to coat the spoon's back. Usually, this takes five to seven minutes. Take off the heat and mix in the vanilla extract and bourbon. When the mixture reaches room temperature, cover it and place it in the refrigerator to chill for at least four hours or overnight. Following the manufacturer's instructions, churn the mixture in an ice cream maker after it has cooled. Stir in the chocolate chips just before the ice cream finishes churning. Once the ice cream has reached the consistency you want, transfer it to an airtight container and freeze it for at least two hours. Enjoy your Brown Sugar Bourbon Ice Cream after serving it!

Prep Time: 20 minutes

Cook Time: 15 minutes

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A delicious vegan twist on the classic tikka masala using cauliflower and chickpeas in a creamy coconut milk-based sauce infused with aromatic spices.

Ingredients: 1 small cauliflower, cut into florets. 1 can 15 oz chickpeas, drained and rinsed. 1 onion, finely chopped. 3 cloves garlic, minced. 1-inch piece ginger, grated. 1 can 14 oz diced tomatoes. 1 can 13.5 oz coconut milk. 2 tablespoons tomato paste. 2 tablespoons olive oil. 2 teaspoons ground cumin. 2 teaspoons ground coriander. 2 teaspoons garam masala. 1 teaspoon turmeric. 1/2 teaspoon cayenne pepper adjust to taste. Salt to taste. Fresh cilantro, chopped for garnish.

Instructions: In a large skillet, heat olive oil over medium heat. Add onions and saut until translucent. Add garlic, ginger, ground cumin, ground coriander, garam masala, turmeric, and cayenne pepper. Cook for 1-2 minutes until fragrant. Add cauliflower florets and chickpeas to the skillet. Stir to coat with spices. Pour in diced tomatoes, coconut milk, and tomato paste. Season with salt to taste. Stir well to combine. Bring the mixture to a simmer, then reduce heat to low. Cover and let it cook for 20-25 minutes, or until cauliflower is tender. Once cooked, garnish with fresh cilantro. Serve hot with rice or naan bread.

Prep Time: 15 minutes

Cook Time: 30 minutes

These chicken kabobs are a perfect appetizer for your next gathering. They are marinated in a flavorful blend of spices and grilled to perfection, resulting in juicy and tender bites with a smoky char. Your guests will love these kabobs!

Ingredients: 1 lb boneless chicken breasts, cut into 1-inch cubes. 1 red bell pepper, cut into 1-inch pieces. 1 green bell pepper, cut into 1-inch pieces. 1 red onion, cut into 1-inch pieces. 8 wooden skewers, soaked in water for 30 minutes. 2 tablespoons olive oil. 2 cloves garlic, minced. 1 teaspoon paprika. 1 teaspoon cumin. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1 lemon, juiced. Fresh parsley, for garnish.

Instructions: Put the lemon juice, olive oil, minced garlic, paprika, cumin, salt, black pepper, and salt into a bowl. This will make a marinade. Put the chicken, red bell pepper, green bell pepper, and red onion on the wet wooden skewers one after the other. Fill a small dish with water and pour the marinade over the skewers. Be sure to coat the kabobs well. Cover and put in the fridge for at least 30 minutes. For the best flavor, let it sit overnight. Warm up the grill over medium-high heat. The chicken kabobs should be cooked on the grill for 10 to 12 minutes, turning them over every so often, until the chicken is fully cooked and the vegetables are slightly charred. Take it off the grill and add fresh parsley on top. Enjoy your tasty chicken kabobs while they're still hot!

Prep Time: 45 minutes

Cook Time: 12 minutes

Une délicieuse recette pour créer des bâtonnets glacés maison, parfaits pour se rafraîchir durant les chaudes journées d'été.

Ingredients: 500ml de crme glace au choix. 200g de chocolat noir. 50g de noisettes concasses. 50g de noix de coco rpe.

Instructions: Sortir la crme glace du conglateur et la laisser ramollir lgrement. Faire fondre le chocolat noir au bain-marie ou au micro-ondes. Tremper les btonnets dans le chocolat fondu puis les rouler dans les noisettes concasses ou la noix de coco rpe. Placer les btonnets ainsi prpars sur une plaque recouverte de papier sulfuris et les remettre au conglateur pendant 30 minutes pour qu'ils durcissent. Sortir les btonnets glacs du conglateur et les dmouler dlicatement.

Prep Time: 20 minutes

Cook Time: 30 minutes

Indulge in the ultimate brownie experience with these Snickers-infused treats. Rich, fudgy, and packed with chunks of Snickers bars, these brownies are sure to satisfy your sweet tooth cravings!

Ingredients: 1 cup all-purpose flour. 1/2 cup unsweetened cocoa powder. 1/2 teaspoon baking powder. 1/4 teaspoon salt. 1 cup granulated sugar. 1/2 cup unsalted butter, melted. 2 large eggs. 1 teaspoon vanilla extract. 6 Snickers bars, chopped.

Instructions: Warm the oven up to 175F 350C. A 9x9-inch baking pan should be greased. Mix flour, cocoa powder, baking powder, and salt in a medium-sized bowl with a whisk. Take a different large bowl and mix the sugar, melted butter, eggs, and vanilla extract together until everything is well mixed. Slowly add the dry ingredients to the wet ones while stirring them together. Add the chopped Snickers bars and mix them in until they are spread out evenly in the batter. When the baking pan is ready, pour the batter in and spread it out evenly. If you stick a toothpick into the middle and it comes out with a few moist crumbs, the cake is done. Let the brownies cool in the pan for a while before cutting them into squares.

Prep Time: 15 minutes

Cook Time: 25 minutes

This recipe for buttermilk oven-fried chicken makes chicken crispy without having to deep fry it. The buttermilk marinade keeps the chicken moist and tender, and baking it in the oven makes it healthier without giving up any flavor.

Ingredients: 4 chicken breasts, boneless and skinless. 2 cups buttermilk. 1 cup all-purpose flour. 1 teaspoon paprika. 1 teaspoon garlic powder. 1 teaspoon onion powder. 1/2 teaspoon salt. 1/2 teaspoon black pepper. Cooking spray or olive oil spray.

Instructions: Put chicken breasts in a large bowl and pour buttermilk over them. Put it in the fridge with the lid on for at least an hour or overnight to marinate. Warm the oven up to 425F 220C. Put flour, paprika, garlic powder, onion powder, salt, and black pepper in a shallow dish. Take the chicken breasts out of the buttermilk and let the extra drip off. Cover all of the chicken breasts evenly with the flour mixture. Spray cooking spray on a wire rack or a baking sheet lined with parchment paper and place the chicken breasts on top of it. Spray cooking spray or olive oil spray on top of each chicken breast just a little. It should be baked in a hot oven for 25 to 30 minutes, or until the chicken is cooked all the way through and golden brown. Flip the chicken over halfway through the cooking time. Enjoy while hot!

Prep Time: 70 minutes

Cook Time: 30 minutes

Pastitsio is a traditional Greek pasta bake made with penne pasta, ground beef, and a creamy bchamel sauce on top. This dish is warm and comforting, and it's great to share with family and friends.

Ingredients: 500g penne pasta. 500g ground beef. 1 onion, finely chopped. 3 cloves garlic, minced. 1 can 400g crushed tomatoes. 1/2 cup tomato paste. 1/2 cup red wine optional. 2 teaspoons dried oregano. 1 teaspoon ground cinnamon. Salt and pepper to taste. 3 cups grated kefalotyri or Parmesan cheese. 4 cups milk. 1/2 cup unsalted butter. 1/2 cup all-purpose flour. 2 eggs. 1/2 teaspoon ground nutmeg. Olive oil for greasing.

Instructions: Preheat oven to 180C 350F. Grease a baking dish with olive oil. Cook penne pasta according to package instructions until al dente. Drain and set aside. In a large skillet, cook ground beef over medium heat until browned. Add chopped onion and garlic, cook until softened. Stir in crushed tomatoes, tomato paste, red wine if using, dried oregano, ground cinnamon, salt, and pepper. Simmer for 10 minutes. In a saucepan, melt butter over medium heat. Stir in flour and cook for 2 minutes, stirring constantly. Gradually whisk in milk until smooth. Cook, stirring constantly, until the sauce thickens. Remove saucepan from heat. Beat eggs in a small bowl and gradually add them to the sauce, whisking constantly. Stir in nutmeg. Layer half of the cooked penne pasta in the greased baking dish. Sprinkle with half of the grated cheese. Spread the beef mixture over the cheese layer. Top with the remaining pasta and sprinkle with the rest of the cheese. Pour the sauce evenly over the top layer of cheese. Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and the edges are bubbly. Let it cool for 10 minutes before slicing and serving. Enjoy your delicious Pastitsio slice!

Prep Time: 30 minutes

Cook Time: 50 minutes

Don't worry about how many carbs are in those tasty chocolate chip muffins. These low-carb muffins are moist and taste great with chocolate. They're great for satisfying your sweet tooth while staying on the keto diet.

Ingredients: 2 cups almond flour. 1/3 cup erythritol or preferred keto-friendly sweetener. 1/4 cup unsweetened cocoa powder. 1 teaspoon baking powder. 1/4 teaspoon salt. 3 large eggs. 1/3 cup unsweetened almond milk. 1/4 cup melted coconut oil. 1 teaspoon vanilla extract. 1/2 cup sugar-free chocolate chips.

Instructions: Set the oven to 350F 175C and heat it up. For muffins, use paper liners or cooking spray to line the tin. Add the erythritol, cocoa powder, baking powder, and salt to a large bowl and mix them together using a whisk. Mix in the eggs, almond milk, melted coconut oil, and vanilla extract after you've mixed in the dry ingredients. Mix everything together well. Add the sugar-free chocolate chips and mix them in. Fill each muffin cup with the same amount of batter. Put it in the oven and bake for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean. Let the muffins cool for 5 minutes in the pan before moving them to a wire rack to cool all the way.

Prep Time: 10 minutes

Cook Time: 20 minutes

These Vegan Beetroot Falafel Burgers are not only delicious but also packed with nutritious ingredients. The grated beetroot adds a vibrant color and a hint of earthy sweetness to the falafel patties. They are perfect for a quick and healthy burger night.

Ingredients: 2 cups cooked chickpeas. 1 cup grated beetroot. 1/4 cup finely chopped red onion. 1/4 cup chopped fresh parsley. 2 cloves garlic, minced. 1 teaspoon ground cumin.

Instructions: In a food processor, combine chickpeas, grated beetroot, red onion, parsley, minced garlic, and ground cumin. Pulse the mixture until well combined and it forms a coarse paste. Form the mixture into 4-6 burger patties, depending on your preferred size. Heat a non-stick pan over medium-high heat and add a bit of oil. Cook the beetroot falafel burgers for about 4-5 minutes on each side, or until they are golden brown and firm. Serve the burgers in buns with your favorite toppings and condiments.

Prep Time: 15 minutes

Cook Time: 10 minutes

You can't stop tasting these Crispy Southwest Chicken Wraps. They are a filling meal. With southwestern spices, the crispy chicken comes with fresh vegetables, cheese, and creamy sauces. It's all wrapped up in a soft tortilla.

Ingredients: 2 boneless, skinless chicken breasts, pounded thin. 1/2 cup all-purpose flour. 1/2 teaspoon salt. 1/2 teaspoon pepper. 1 teaspoon chili powder. 1 teaspoon cumin. 1/2 teaspoon garlic powder. 1/4 cup vegetable oil. 4 large flour tortillas. 1 cup shredded lettuce. 1 cup diced tomatoes. 1 cup shredded cheddar cheese. 1/4 cup chopped cilantro. 1/4 cup sour cream. 1/4 cup salsa.

Instructions: In a shallow dish, mix together flour, salt, pepper, chili powder, cumin, and garlic powder. Coat each chicken breast in the flour mixture, shaking off any excess. In a large skillet, heat vegetable oil over medium-high heat. Add chicken breasts to the skillet and cook for 4-5 minutes per side, or until golden brown and cooked through. Remove chicken from skillet and let it rest for a few minutes before slicing it thinly. To assemble the wraps, lay out the tortillas and divide the shredded lettuce, diced tomatoes, shredded cheddar cheese, chopped cilantro, and sliced chicken among them. Top each wrap with sour cream and salsa. Fold in the sides of the tortillas, then roll them up tightly into wraps. Serve immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

Indulge in the heavenly combination of glazed doughnuts, vanilla pudding, mixed berries, and chocolate sauce in this delicious trifle parfait. It's a delightful treat that combines the best of doughnuts with the elegance of a trifle.

Ingredients: 6 glazed doughnuts, chopped. 2 cups vanilla pudding. 1 cup whipped cream. 1 cup mixed berries strawberries, blueberries, raspberries. 1/2 cup chocolate sauce. 1/4 cup chopped nuts optional.

Instructions: In a trifle dish, layer half of the chopped glazed doughnuts at the bottom. Spread half of the vanilla pudding over the doughnut layer. Add a layer of mixed berries on top of the pudding. Drizzle half of the chocolate sauce over the berries. Repeat the layers using the remaining chopped doughnuts, vanilla pudding, mixed berries, and chocolate sauce. Top the trifle with a generous layer of whipped cream. Sprinkle chopped nuts on top for added crunch and flavor optional. Refrigerate for at least 2 hours before serving to allow flavors to meld. Serve chilled and enjoy the delightful doughnut trifle parfait!

Prep Time: 15 minutes

Cook Time: 0 minutes

Savor a tasty, nutritious, paleo-friendly taco salad that is loaded with fresh ingredients. It's a filling dinner or lunch that's ideal for a busy weeknight. This recipe adheres to the paleo diet's tenets while being rich in flavor and nutrients.

Ingredients: 1 lb ground beef or ground turkey. 1 tablespoon olive oil. 1 onion, diced. 2 cloves garlic, minced. 1 bell pepper, diced. 1 cup cherry tomatoes, halved. 1 cup cucumber, diced. 1 cup lettuce, shredded. 1/2 cup avocado, diced. 1/4 cup fresh cilantro, chopped. 1/4 cup olives, sliced. 1/4 cup paleo-friendly salsa. 1/4 cup paleo-friendly guacamole. 1 teaspoon ground cumin. 1 teaspoon chili powder. Salt and pepper to taste. Lime wedges for garnish.

Instructions: Heat olive oil in a skillet over medium heat. Add diced onion and garlic, saut until fragrant and translucent. Add ground meat, breaking it into small pieces, and cook until browned. Stir in ground cumin, chili powder, salt, and pepper. In a large salad bowl, combine shredded lettuce, diced bell pepper, cherry tomatoes, cucumber, avocado, and cilantro. Once the meat is cooked through, remove it from heat and let it cool slightly. Add the cooked meat mixture to the salad bowl and toss to combine. Top the salad with sliced olives, paleo-friendly salsa, and guacamole. Garnish with lime wedges and serve immediately.

Prep Time: 15 minutes

Cook Time: 15 minutes

This Vietnamese-inspired keto recipe calls for tender fish fillets that are spiced with fragrant turmeric. It is served with a cool mango dipping sauce that has herbs and a hint of spice in it. The flavors go well together, and it's both filling and good for you.

Ingredients: 4 fish fillets such as cod or snapper. 2 tablespoons turmeric powder. 1 tablespoon coconut oil. Salt and pepper to taste. 1 ripe mango, peeled and diced. 1/4 cup fresh cilantro, chopped. 2 tablespoons fresh mint leaves, chopped. 2 cloves garlic, minced. 2 tablespoons fish sauce. 1 tablespoon lime juice. 1 tablespoon erythritol or preferred keto-friendly sweetener. 1/4 teaspoon red pepper flakes optional.

Instructions: Salt and pepper should be mixed together in a bowl. The fish fillets should be rubbed on both sides with the mixture. In a pan, heat the coconut oil over medium-low heat. Three to four minutes on each side, or until golden brown and cooked all the way through. To make the dipping sauce, use a blender to blend together diced mango, cilantro, mint, garlic, fish sauce, lime juice, erythritol, and red pepper flakes. Mix until it's smooth. Serve the fish with mango sauce on the side while it's still hot.

Prep Time: 15 minutes

Cook Time: 10 minutes

This healthy egg salad recipe is a lighter version of the classic. Greek yogurt adds creaminess without excess calories, while the fresh veggies and tangy Dijon mustard provide a burst of flavor.

Ingredients: 4 hard-boiled eggs, chopped. 1/4 cup Greek yogurt. 1/4 cup diced celery. 1/4 cup diced red bell pepper. 2 tablespoons chopped fresh parsley. 1 tablespoon Dijon mustard. 1 tablespoon lemon juice. 1/2 teaspoon salt. 1/4 teaspoon black pepper.

Instructions: Put the diced celery, diced red bell pepper, diced hard-boiled eggs, and chopped fresh parsley in a bowl. Whisk the Greek yogurt, Dijon mustard, lemon juice, salt, and black pepper together in a different bowl until everything is well mixed. Mix the yogurt and eggs together, then add the yogurt mixture and gently toss until everything is covered. Put it in the fridge for at least 30 minutes before you serve it. You can put your healthy egg salad on greens, in a sandwich, or in a wrap. Have fun with your tasty and healthy egg salad!

Prep Time: 15 minutes

Cook Time: 0 minutes