Meagan Fan Art

This refreshing sprout salad is packed with nutrients and flavor. It's a perfect way to enjoy homegrown sprouts and incorporate them into your diet.

Ingredients: 1 cup mixed sprouts such as mung bean, lentil, alfalfa. 1 medium cucumber, diced. 1 medium tomato, diced. 1/4 cup red onion, finely chopped. 2 tablespoons fresh cilantro, chopped. 2 tablespoons lemon juice. 1 tablespoon extra-virgin olive oil. Salt and pepper to taste.

Instructions: Put the mixed sprouts, diced cucumber, diced tomato, chopped red onion, and chopped cilantro in a large bowl. To make the dressing, mix lemon juice, olive oil, salt, and pepper in a small bowl with a whisk. Add the dressing to the salad and gently toss to cover everything. Serve right away or put in the fridge until you're ready to serve.

Prep Time: 10 minutes

Cook Time: 0 minutes

Enjoy soft and chewy vegan chocolate chip cookies that are free of gluten. These cookies are great for satisfying your sweet tooth without having to worry about gluten or animal products.

Ingredients: 2 cups almond flour. 1/4 cup coconut flour. 1/2 cup coconut oil, melted. 1/2 cup pure maple syrup. 1 tsp vanilla extract. 1/2 tsp baking soda. 1/4 tsp salt. 1/2 cup vegan chocolate chips.

Instructions: Warm your oven up to 350F 175C and put parchment paper on a baking sheet. Put almond flour, coconut flour, baking soda, and salt in a bowl and mix them together. Melt the coconut oil and mix it with the maple syrup and vanilla extract in a different bowl. Add the wet ingredients to the dry ones and mix them together until you get cookie dough. The vegan chocolate chips should be carefully mixed in. Take tablespoon-sized chunks of cookie dough and use them to shape cookies on the baking sheet that has been prepared. Put it in an oven that is already hot and bake it for 10 to 12 minutes, or until the edges turn golden brown. After taking the cookies out of the oven, let them cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way down. Enjoy your chocolate chip cookies that are free of gluten and dairy.

Prep Time: 15 minutes

Cook Time: 12 minutes

If you don't eat grains, these strawberry cream cheese tarts are a great gluten-free dessert option. They are a delicious treat with a nutty crust, a creamy dairy-free filling, and fresh strawberries.

Ingredients: 1 cup almond flour. 1/4 cup coconut flour. 1/4 cup melted coconut oil. 2 tablespoons honey. 1/2 teaspoon vanilla extract. 1/4 teaspoon salt. 8 oz dairy-free cream cheese. 1/4 cup powdered sugar or a sweetener of your choice. 1 cup fresh strawberries, sliced. 2 tablespoons strawberry jam gluten-free.

Instructions: Start by heating the oven to 350F 175C. Melted coconut oil, honey, vanilla extract, and a pinch of salt should all be mixed together in a bowl. Mix until you get a dough. Separate the dough into 4 equal pieces. Press one piece into a muffin tin or a tart pan to make a crust. For 10 to 12 minutes, or until they begin to turn golden brown, bake the crusts. Take them out of the oven and let them cool down. Mix dairy-free cream cheese and powdered sugar in a different bowl until the mixture is smooth and creamy. Place the cream cheese mixture on top of the crusts that have been cooled. Put strawberry slices on top of the cream cheese layer. Put the strawberry jam in a small saucepan and heat it over low heat until it gets runnier. Put the jam on top of the strawberries. Put the tarts in the fridge for at least an hour before you serve them. If you want, you can add more sliced strawberries as a garnish. Have fun with your strawberry cream cheese tarts that don't have any grains.

Prep Time: 20 minutes

Cook Time: 12 minutes

This Dill Pickle Pasta Salad is great for BBQs and potlucks. It has soft pasta, tangy dill pickles, and a creamy, flavorful dressing.

Ingredients: 12 oz pasta preferably rotini or fusilli. 1 cup diced dill pickles. 1/2 cup diced red onion. 1/2 cup diced celery. 1/4 cup chopped fresh dill. 1 cup mayonnaise. 1/4 cup pickle juice. 2 tablespoons Dijon mustard. Salt and pepper to taste.

Instructions: Follow the directions on the package to cook the pasta. Let it cool down after draining. Diced dill pickles, red onion, celery, and cooked pasta should all be put in a large bowl together with chopped fresh dill. Add the pickle juice, Dijon mustard, salt, and pepper to a different small bowl and mix them together using a whisk. Add the dressing to the pasta salad and mix it all together until it's well covered. Put it in the fridge with the lid on for at least an hour before serving so the flavors can mix. If you want, add more fresh dill as a garnish before serving.

Prep Time: 15 minutes

Cook Time: 10 minutes

The Johnny's Italian Sandwich is a classic. It is made with toasted Italian bread, Italian meats, cheese, and fresh vegetables.

Ingredients: 6 slices of Italian bread. 6 slices of provolone cheese. 12 slices of pepperoni. 6 slices of cooked ham. 6 slices of salami. 1 cup of shredded lettuce. 1 large tomato, thinly sliced. 1/4 cup of sliced black olives. 1/4 cup of sliced pepperoncini peppers. 1/4 cup of Italian dressing.

Instructions: Warm the oven up to 175F 350C. On a baking sheet, put slices of Italian bread. Put provolone cheese, pepperoni, ham, and salami on top of each slice of bread. For 5 to 7 minutes, or until the bread is golden and the cheese melts, bake in an oven that has already been heated. Take it out of the oven and let it cool down a bit. Add black olives, pepperoncini peppers, shredded lettuce, and tomato slices to the top of each sandwich. Add the Italian dressing on top of the toppings. Put the tops on the sandwiches and serve.

Prep Time: 10 minutes

Cook Time: 5 minutes

This Drunken Slow Cooker Beef Carbonnade is a rich and hearty stew infused with the flavors of dark beer and caramelized onions. Perfect for a cozy winter evening!

Ingredients: 2 lbs beef chuck, cubed. 2 onions, thinly sliced. 3 cloves garlic, minced. 1 cup beef broth. 1 cup dark beer. 2 tablespoons brown sugar. 2 tablespoons Dijon mustard. 2 tablespoons apple cider vinegar. 1 tablespoon Worcestershire sauce. 1 teaspoon dried thyme. Salt and pepper to taste. 2 tablespoons olive oil.

Instructions: Season beef cubes with salt and pepper. Heat olive oil in a skillet over medium-high heat. Brown beef cubes in batches, then transfer to slow cooker. Add onions to the skillet and cook until softened, about 5 minutes. Add garlic and cook for another minute. Deglaze the skillet with beef broth and dark beer, scraping up any browned bits. Stir in brown sugar, Dijon mustard, apple cider vinegar, Worcestershire sauce, and dried thyme. Pour the mixture over the beef in the slow cooker. Cover and cook on low for 6-8 hours or until beef is tender. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 360 minutes

Flavorful marinated smoked chicken leg quarters that are both delicious and simple to prepare. Grilled to perfection for a juicy and tender finish.

Ingredients: 4 chicken leg quarters. 1/4 cup olive oil. 2 tablespoons soy sauce. 2 tablespoons honey. 1 tablespoon paprika. 1 tablespoon garlic powder. 1 tablespoon onion powder. 1 teaspoon black pepper. 1 teaspoon cayenne pepper. Wood chips for smoking.

Instructions: Chicken leg quarters should be rinsed and pat dried. To make the marinade, combine the olive oil, soy sauce, honey, paprika, onion and garlic powders, black pepper, and cayenne pepper in a bowl. Make sure the chicken leg quarters are thoroughly coated by applying the marinade. For optimal flavor, marinate for at least an hour or overnight. Get the grill ready for smoking. After soaking in water for half an hour, add the wood chips to the smoker box or cover them with foil and pierce it. Set the grill's temperature to 225F 107C. The marinated chicken leg quarters should be placed on the grill grates away from the flames. Add the soaked smoking wood chips. The chicken should be smoked for two to three hours, or until it reaches an internal temperature of 165F 74C. Before serving, allow the chicken to rest for ten minutes after cooking.

Prep Time: 70 minutes

Cook Time: 180 minutes

A delicious homemade version of the iconic Taco Bell Mexican Pizza, featuring crispy tortillas layered with refried beans, seasoned ground beef, cheese, and a variety of toppings.

Ingredients: 4 small flour tortillas. 1 cup refried beans. 1 cup seasoned ground beef. 1 cup shredded cheddar cheese. 1 cup diced tomatoes. 1/2 cup diced onions. 1/4 cup sliced black olives. 1/4 cup sliced jalapeos. 1/2 cup enchilada sauce. 1/4 cup vegetable oil for frying.

Instructions: Heat the vegetable oil in a skillet over medium heat. Fry each tortilla until golden and crispy, about 1-2 minutes per side. Drain on paper towels. Spread refried beans on two of the crispy tortillas. Top the beans with the seasoned ground beef. Place the other two crispy tortillas on top of the beef. Spread enchilada sauce over the top tortillas. Sprinkle with shredded cheddar cheese, diced tomatoes, diced onions, sliced black olives, and sliced jalapeos. Preheat the oven to 350F 175C and bake the Mexican pizzas for 10-12 minutes or until the cheese is melted and bubbly. Serve hot and enjoy your homemade Taco Bell Mexican Pizza!

Prep Time: 20 minutes

Cook Time: 15 minutes

This simple and tasty guacamole recipe is great for making your avocado salad more creamy and sour. This dressing goes well with a lot of different kinds of avocado salad.

Ingredients: 2 ripe avocados. 1/4 cup diced red onion. 1/4 cup chopped fresh cilantro. 1 small tomato, diced. 1 jalapeo pepper, minced optional for spice. 1 lime, juiced. Salt and pepper to taste.

Instructions: Cut the avocados in half, remove the pits, and scoop the flesh into a bowl. Mash the avocados with a fork or potato masher until it reaches your desired consistency. Add the diced red onion, chopped cilantro, diced tomato, and minced jalapeo pepper if using to the mashed avocados. Squeeze the lime juice over the mixture and season with salt and pepper. Stir everything together until well combined. Taste and adjust the seasonings if needed. Serve immediately as a delicious guacamole topping for your avocado salad.

Prep Time: 10 minutes

Cook Time: 0 minutes

These Best Brownie Bites are perfect for satisfying your chocolate cravings in bite-sized portions. They are rich, moist, and incredibly delicious!

Ingredients: 1 cup semisweet chocolate chips. 1/2 cup unsalted butter. 3/4 cup granulated sugar. 2 large eggs. 1 teaspoon vanilla extract. 1/2 cup all-purpose flour. 1/4 teaspoon salt.

Instructions: Warm the oven up to 175F 350C. You can grease a mini muffin tin or put mini muffin liners inside it. Fry the butter and chocolate chips together in 30 second bursts in a bowl that can go in the microwave. Stir between each burst until the mixture is smooth and fully melted. Mix the sugar, eggs, and vanilla extract in a different bowl using a whisk. Add the chocolate mixture that has been melted to the egg mixture and mix it well. Add the salt and flour to the chocolate mixture and mix it in just until it's all mixed together. Put about three quarters of the brownie batter into each mini muffin cup. If you stick a toothpick into the middle and get wet crumbs on it, the tops are done. Bake for 10 to 12 minutes. Let the brownie bites cool for 10 minutes in the muffin tin before moving them to a wire rack to cool all the way down. Have fun with your tasty Best Brownie Bites!

Prep Time: 15 minutes

Cook Time: 10 minutes

A tasty Middle Eastern dip called muhammara is made with walnuts and roasted red peppers. It's sour and spicy, and it goes great with chips or on sandwiches.

Ingredients: 2 large red bell peppers, roasted and peeled. 1 cup walnuts, toasted. 1/4 cup breadcrumbs. 2 tablespoons lemon juice. 2 tablespoons olive oil. 2 cloves garlic, minced. 1 teaspoon ground cumin. 1 teaspoon paprika. 1/2 teaspoon cayenne pepper. Salt and pepper to taste.

Instructions: In a food processor, combine roasted red peppers, walnuts, breadcrumbs, lemon juice, olive oil, garlic, cumin, paprika, cayenne pepper, salt, and pepper. Blend until smooth and creamy, scraping down the sides as needed. Taste and adjust seasoning if necessary. Transfer the dip to a serving bowl. Garnish with a drizzle of olive oil and a sprinkle of paprika. Serve with pita bread, crackers, or fresh vegetables.

Prep Time: 15 minutes

Cook Time: 15 minutes

Indulge in the rich flavors of these Chinese-inspired ribs, marinated to perfection and cooked until they fall off the bone. The sticky glaze adds a delightful sweetness to every bite, making these ribs a crowd-pleaser for your next barbecue.

Ingredients: 1 rack of pork ribs. 2 tablespoons soy sauce. 3 tablespoons hoisin sauce. 4 tablespoons honey. 5 cloves garlic, minced. 6 slices ginger. Salt and pepper to taste. 1 tablespoon vegetable oil. Chopped green onions and sesame seeds for garnish.

Instructions: Turn on your grill or oven and heat it up to 300F 150C. Cut up some ginger and put it in a small bowl with soy sauce, hoisin sauce, honey, and minced garlic. This is the marinade. Use paper towels to dry the ribs, then season them with salt and pepper. Put the ribs on the grill or in the oven with the bone side down. Brush them with vegetable oil. Spread the marinade all over the ribs and baste them often. Do this for two to three hours, or until the ribs are tender and cooked all the way through. For a sticky finish, raise the temperature to 375F 190C in the last 15 minutes of cooking and baste the ribs with more marinade. Remove the ribs from the heat when they are caramelized and so soft that they fall off the bone. Before serving, sprinkle chopped green onions and sesame seeds on top. Cut these tasty Chinese Sticky Fall Off The Bone Ribs up and eat them!

Prep Time: 15 minutes

Cook Time: 180 minutes

Use cloud bread as the crust for a guilt-free, low-carb pizza. This pizza recipe is great for people who want to eat less carbs but still enjoy pizza flavors.

Ingredients: 3 large eggs. 3 tablespoons cream cheese. 1/4 teaspoon cream of tartar. 1/4 cup grated Parmesan cheese. 1/2 cup shredded mozzarella cheese. 1/4 cup low-carb pizza sauce. 1/4 cup sliced pepperoni or toppings of your choice. 1/2 teaspoon dried oregano. 1/2 teaspoon garlic powder. Salt and pepper to taste. Fresh basil leaves for garnish optional.

Instructions: Preheat your oven to 300F 150C. Separate the egg yolks from the egg whites into two different bowls. In the bowl with egg yolks, add cream cheese and Parmesan cheese. Mix until smooth. In the bowl with egg whites, add cream of tartar. Beat until stiff peaks form. Gently fold the egg yolk mixture into the egg whites, being careful not to deflate the whites. Line a baking sheet with parchment paper and scoop spoonfuls of the cloud bread mixture onto it, shaping them into pizza crust rounds. Bake in the preheated oven for about 25 minutes or until the cloud bread crusts are golden brown and set. Remove the cloud bread crusts from the oven and let them cool for a few minutes. Spread a thin layer of low-carb pizza sauce on each cloud bread crust. Sprinkle shredded mozzarella cheese over the sauce, and add your choice of toppings e.g., pepperoni. Season with dried oregano, garlic powder, salt, and pepper. Place the cloud bread pizzas back in the oven and bake for an additional 10-15 minutes or until the cheese is bubbly and golden. Garnish with fresh basil leaves if desired. Serve hot and enjoy your low-carb cloud bread pizza!

Prep Time: 15 minutes

Cook Time: 40 minutes

If you have extra mashed potatoes, these ham mashed potato cakes are a great way to use them up. The outside is crunchy and the inside is soft. They taste great with ham and cheese.

Ingredients: 2 cups mashed potatoes. 1 cup diced ham. 1/2 cup shredded cheddar cheese. 1/4 cup chopped green onions. 1/4 cup breadcrumbs. 1 egg, beaten. Salt and pepper to taste. 2 tablespoons olive oil.

Instructions: In a large bowl, combine mashed potatoes, diced ham, shredded cheddar cheese, chopped green onions, breadcrumbs, beaten egg, salt, and pepper. Mix until well combined. Divide the mixture into equal portions and shape them into patties. Heat olive oil in a skillet over medium heat. Cook the potato cakes in the skillet for about 3-4 minutes on each side or until golden brown and crispy. Remove from the skillet and drain on paper towels. Serve hot with your favorite dipping sauce or enjoy them as is.

Prep Time: 15 minutes

Cook Time: 10 minutes

This Italian chicken dish is a family favorite. It's tasty and comforting, and it's great for busy weeknights. Italian breadcrumbs and Parmesan cheese are mixed together to make a tasty coating for the chicken breasts. They are then baked until golden and crispy. The marinara sauce and melted mozzarella cheese on top make it a dish that the whole family will love.

Ingredients: 4 boneless, skinless chicken breasts. 1 cup Italian-style breadcrumbs. 1/2 cup grated Parmesan cheese. 1/2 teaspoon garlic powder. 1/2 teaspoon dried oregano. 1/2 teaspoon dried basil. 1/4 teaspoon salt. 1/4 teaspoon black pepper. 1/4 cup olive oil. 1 cup marinara sauce. 1 cup shredded mozzarella cheese.

Instructions: Preheat oven to 375F 190C. In a shallow dish, mix together breadcrumbs, Parmesan cheese, garlic powder, oregano, basil, salt, and black pepper. Dip each chicken breast in olive oil, then coat with breadcrumb mixture, pressing gently to adhere. Place chicken breasts in a greased baking dish. Bake for 25-30 minutes or until chicken is cooked through and golden brown. Top each chicken breast with marinara sauce and shredded mozzarella cheese. Return to oven and bake for an additional 5-7 minutes or until cheese is melted and bubbly. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 35 minutes

Create a quick and easy ice cream cake using thawed whipped topping and ice cream sandwiches. No baking required!

Ingredients: 1 container thawed whipped topping. 1 package ice cream sandwiches.

Instructions: Line a baking dish with parchment paper. Arrange a layer of ice cream sandwiches on the bottom of the dish. Spread half of the thawed whipped topping evenly over the ice cream sandwiches. Repeat with another layer of ice cream sandwiches and the remaining whipped topping. Cover the dish and freeze for at least 4 hours or until firm. Slice and serve.

Prep Time: 10 minutes

Cook Time: 0 minutes

A delightful vegan stir-fry featuring vibrant green beans tossed in a savory tamari-based sauce with hints of garlic, ginger, and sesame, creating a flavorful dish that's both nutritious and satisfying.

Ingredients: 1 lb green beans, trimmed and halved. 1 tablespoon sesame oil. 3 cloves garlic, minced. 1 tablespoon grated ginger. 3 tablespoons tamari sauce. 1 tablespoon rice vinegar. 1 teaspoon maple syrup. 1 tablespoon cornstarch. 2 tablespoons water. 2 green onions, chopped. 2 tablespoons sesame seeds, toasted.

Instructions: Once you're done cooking the green beans, drain them and run cold water over them to clean them. Set the sesame oil on medium heat in a large pan or wok. Add the ginger and garlic that have been minced and stir-fry for one minute. Toss the blanched green beans into the pan and stir-fry them for three to four minutes, until they are soft but still crunchy. Mix tamari sauce, rice vinegar, and maple syrup in a small bowl with a whisk. Add the green beans to the pan and toss them around to coat them. Add water to another small bowl and mix cornstarch and it until it's smooth. Add this to the pan and stir it all the time until the sauce gets thick. Before serving, top with chopped green onions and toasted sesame seeds.

Prep Time: 15 minutes

Cook Time: 10 minutes