Melodyyoko

There's no doubt that Chicken Gloria is a tasty and creamy chicken dish that will impress. This dish is great for a special dinner or having people over because it has tender chicken breasts covered in a rich sauce made with garlic, mushrooms, sun-dried tomatoes, and Parmesan cheese.

Ingredients: 4 boneless, skinless chicken breasts. Salt and pepper to taste. 1/2 cup all-purpose flour. 4 tablespoons unsalted butter. 2 cloves garlic, minced. 1 cup chicken broth. 1/2 cup heavy cream. 1/2 cup grated Parmesan cheese. 1 cup sliced mushrooms. 1/2 cup sun-dried tomatoes, chopped. 2 tablespoons fresh parsley, chopped.

Instructions: Salt and pepper the chicken breasts, then coat them in flour and shake off the extra. Warm up 2 tablespoons of butter in a big pan over medium-high heat. It will take about 5 minutes on each side for the chicken breasts to turn golden brown after you add them to the pan. Take it out of the pan and set it aside. Melt the rest of the butter in the same pan. For about one minute, until the garlic smells good, add the minced garlic. Scrape the bottom of the pan to get rid of any browned bits before adding the chicken broth. Heavy cream, Parmesan cheese, mushrooms, and sun-dried tomatoes should all be added and mixed in. Bring to a simmer and cook for about 5 minutes, or until the sauce gets a little thicker. Add the chicken breasts back to the pan and cover them with sauce. For about 5 to 7 minutes, or until the chicken is fully cooked, let it simmer. Add chopped parsley as a garnish before serving.

Prep Time: 15 minutes

Cook Time: 20 minutes

A hearty and comforting Paleo-friendly soup featuring roasted cauliflower blended into a creamy texture, topped with crispy prosciutto and a fragrant gingered thyme oil.

Ingredients: 1 large head cauliflower, cut into florets. 3 tablespoons olive oil, divided. 4 cups chicken or vegetable broth. 4 slices prosciutto. 1 tablespoon fresh thyme leaves. 2 cloves garlic, minced. 1 teaspoon grated fresh ginger. Salt and pepper, to taste.

Instructions: Preheat oven to 400F 200C. Toss cauliflower florets with 2 tablespoons of olive oil, minced garlic, and salt and pepper on a baking sheet. Roast cauliflower in the preheated oven for 25-30 minutes or until golden brown and tender. While cauliflower is roasting, heat remaining 1 tablespoon of olive oil in a skillet over medium heat. Add prosciutto slices and cook until crispy, about 3-4 minutes per side. Remove from skillet and let cool before crumbling into pieces. In a small saucepan, heat chicken or vegetable broth over medium heat. Once heated, add roasted cauliflower and bring to a simmer. Using an immersion blender or regular blender, blend the soup until smooth. In a separate small bowl, combine thyme leaves, grated ginger, and a pinch of salt. Serve the cauliflower soup hot, garnished with crispy prosciutto pieces and a drizzle of gingered thyme oil.

Prep Time: 15 minutes

Cook Time: 35 minutes

Enjoy the rich chocolatey goodness of these imitation Crumbl Muddy Buddy Cookies. The inside is soft and chewy, with a powdered sugar coating reminiscent of the classic muddy buddy snack. A delicious chocolate and peanut butter treat!

Ingredients: 1 cup unsalted butter, softened. 1 cup granulated sugar. 1 cup brown sugar, packed. 2 large eggs. 1 teaspoon vanilla extract. 2 1/2 cups all-purpose flour. 1/2 cup cocoa powder. 1 teaspoon baking soda. 1/2 teaspoon salt. 1 cup semi-sweet chocolate chips. 1 cup peanut butter chips. 1 cup powdered sugar.

Instructions: Preheat the oven to 350F 175C and line baking sheets with parchment paper. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth and creamy. Add the eggs and vanilla extract to the butter-sugar mixture, and beat until well combined. In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the semi-sweet chocolate chips and peanut butter chips. Scoop cookie dough using a cookie scoop and place on the prepared baking sheets. Bake in the preheated oven for about 10-12 minutes, or until the edges are set but the centers are still slightly soft. Remove the cookies from the oven and let them cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely. Once the cookies are completely cool, place the powdered sugar in a shallow bowl. Roll each cookie in powdered sugar until coated, giving them the 'muddy buddy' appearance. Enjoy these delicious copycat Crumbl Muddy Buddy Cookies!

Prep Time: 20 minutes

Cook Time: 10-12

Indulge in the rich, chocolatey goodness of these vegan double chocolate muffins. They're perfect for breakfast, snacks, or dessert!

Ingredients: 1 1/2 cups all-purpose flour. 1/2 cup cocoa powder. 1 cup granulated sugar. 1/2 teaspoon baking soda. 1 teaspoon baking powder. 1/2 teaspoon salt. 1 cup dairy-free milk. 1/3 cup vegetable oil. 1 tablespoon apple cider vinegar. 1 teaspoon vanilla extract. 1/2 cup dairy-free chocolate chips.

Instructions: Preheat the oven to 350F 175C. Line a muffin tin with paper liners. In a large bowl, sift together the flour, cocoa powder, sugar, baking soda, baking powder, and salt. In another bowl, whisk together the dairy-free milk, vegetable oil, apple cider vinegar, and vanilla extract. Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix. Fold in the dairy-free chocolate chips. Divide the batter evenly among the muffin cups, filling each about 3/4 full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

Prep Time: 15 minutes

Cook Time: 20 minutes

These Milo cupcakes are a quick and easy treat that you can make without an oven. They are moist, chocolatey, and perfect for Milo lovers.

Ingredients: 1 cup all-purpose flour. 1/2 cup Milo powder. 1/2 cup granulated sugar. 1/4 cup vegetable oil. 1/2 cup milk. 1/2 teaspoon baking powder. 1/4 teaspoon baking soda. 1/4 teaspoon salt. 1 egg. 1 teaspoon vanilla extract.

Instructions: In a mixing bowl, whisk together the flour, Milo powder, sugar, baking powder, baking soda, and salt. In a separate bowl, beat the egg and then add the vegetable oil, milk, and vanilla extract. Mix well. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; lumps are okay. Line a microwave-safe cupcake tray with paper liners or use silicone cupcake molds. Divide the cupcake batter evenly among the liners, filling each about 2/3 full. Microwave the cupcakes on high for 2-3 minutes each, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool for a few minutes before removing them from the molds. Once cooled, you can optionally frost them with your favorite frosting or sprinkle extra Milo powder on top. Serve and enjoy your delicious Milo cupcakes!

Prep Time: 15 minutes

Cook Time: 3 minutes

A comforting and easy-to-make soup that combines the richness of chicken broth with the simplicity of orzo pasta and the velvety texture of egg ribbons. Perfect for a cozy night in or whenever you need a warm bowl of comfort.

Ingredients: 6 cups chicken broth. 1/2 cup orzo pasta. 2 eggs. 2 tablespoons chopped fresh parsley. Salt and pepper to taste.

Instructions: In a pot, bring the chicken broth to a simmer over medium heat. Add the orzo pasta and cook until tender, about 8-10 minutes. In a small bowl, beat the eggs. Slowly pour the beaten eggs into the simmering broth while stirring gently to create egg ribbons. Add chopped parsley, salt, and pepper to taste. Serve hot and enjoy!

Prep Time: 5 minutes

Cook Time: 15 minutes

Another fun and easy way to make tacos is with a Walking Taco Casserole. It tastes like tacos but is made into a hearty casserole that's great for a family dinner or a get-together on game day. A dish that makes you feel good, with layers of seasoned ground beef, cheese, and crunchy corn chips.

Ingredients: 1 pound ground beef. 1 small onion, chopped. 1 packet taco seasoning mix. 1 can 10.75 ounces condensed tomato soup. 1 can 10.75 ounces condensed cheddar cheese soup. 1 can 15 ounces chili beans, undrained. 1 bag 9 ounces corn chips. 2 cups shredded cheddar cheese. Sour cream, salsa, and sliced green onions for topping optional.

Instructions: Preheat your oven to 350F 175C. In a large skillet, cook the ground beef and chopped onion over medium-high heat until the beef is browned and the onion is tender. Drain any excess fat. Stir in the taco seasoning mix, condensed tomato soup, condensed cheddar cheese soup, and chili beans. Simmer for a few minutes until everything is well combined and heated through. In a 9x13 inch baking dish, spread half of the corn chips. Top with half of the beef mixture and half of the shredded cheddar cheese. Repeat the layers with the remaining ingredients, ending with a layer of cheese on top. Bake in the preheated oven for about 20 minutes or until the cheese is melted and bubbly. Serve hot, topped with sour cream, salsa, and sliced green onions if desired. Enjoy your delicious Walking Taco Casserole!

Prep Time: 15 minutes

Cook Time: 25 minutes

There are layers of healthy whole grain bread in this Fall Harvest Sandwich. Inside are slices of roasted butternut squash, crisp apples, tangy Stilton cheese, and peppery arugula. It has just the right amount of fall flavors thanks to the seasonal ingredients.

Ingredients: 1 small butternut squash, peeled, seeded, and sliced. 2 tablespoons olive oil. Salt and pepper to taste. 8 slices whole grain bread. 1 large apple, thinly sliced. 100g Stilton cheese, crumbled. 2 cups arugula leaves.

Instructions: Turn on the oven and heat it up to 400F 200C. On a baking sheet, toss the sliced butternut squash with salt, pepper, and olive oil. Roast for twenty to twenty-five minutes, or until soft and slightly caramelized. Toast the pieces of bread until they turn golden brown. On 4 pieces of bread, arrange apple slices, roasted butternut squash, Stilton cheese, and arugula leaves in a pyramid shape. Add the last few slices of bread on top to make sandwiches. Cut the sandwiches in half and serve right away.

Prep Time: 15 minutes

Cook Time: 25 minutes

Take a sip of this pineapple smoothie and enjoy its tropical flavors. You can do it in the morning or in the afternoon to cool off.

Ingredients: 1 cup fresh pineapple chunks. 1/2 cup Greek yogurt. 1/2 cup coconut milk. 1 tablespoon honey. 1/2 teaspoon vanilla extract. 1/2 cup ice cubes.

Instructions: Place fresh pineapple chunks, Greek yogurt, coconut milk, honey, vanilla extract, and ice cubes in a blender. Blend until smooth and creamy. Taste and adjust sweetness if necessary by adding more honey. Pour into glasses and serve immediately. Garnish with a pineapple slice if desired.

Prep Time: 5 minutes

Cook Time: 0 minutes

These Paleo chocolate chip scones are a delightful treat that fits within the Paleo diet guidelines. They are made with almond and coconut flour, sweetened with honey or maple syrup, and studded with dairy-free chocolate chips.

Ingredients: 2 cups almond flour. 1/4 cup coconut flour. 1/4 cup honey or maple syrup. 1/4 cup coconut oil, melted. 2 eggs. 1 teaspoon vanilla extract. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup dairy-free chocolate chips.

Instructions: Preheat oven to 350F 175C. In a large bowl, mix almond flour, coconut flour, baking soda, and salt. In a separate bowl, whisk together honey, melted coconut oil, eggs, and vanilla extract. Combine wet ingredients into the dry ingredients, mixing until well combined. Fold in chocolate chips. Form dough into a ball and place it on a parchment-lined baking sheet. Press dough into a circle about 1 inch thick. Using a knife, cut the dough into 8 equal wedges. Separate the wedges slightly on the baking sheet. Bake for 15-18 minutes, or until edges are golden brown. Allow scones to cool before serving.

Prep Time: 15 minutes

Cook Time: 18 minutes

This is a simple but tasty sweet and sour chicken recipe with Chinese influences that is great for a quick meal. A sour, sweet, and sour sauce made with bell peppers, onions, and pineapple coats the crispy chicken.

Ingredients: 500g chicken breast, cut into bite-sized pieces. 1/2 cup cornstarch. 1/4 cup all-purpose flour. 1 egg, beaten. Salt and pepper to taste. Oil for frying. 1 bell pepper, chopped. 1 onion, chopped. 1 cup pineapple chunks. 1/2 cup ketchup. 1/4 cup rice vinegar. 1/4 cup brown sugar. 2 tablespoons soy sauce. 1 tablespoon cornstarch mixed with 2 tablespoons water.

Instructions: In a bowl, mix cornstarch, flour, salt, and pepper. Dip chicken pieces into beaten egg, then coat with the cornstarch mixture. Heat oil in a pan over medium-high heat. Fry coated chicken until golden brown and cooked through. Remove and set aside. In the same pan, saut bell pepper and onion until softened. Add pineapple chunks, ketchup, rice vinegar, brown sugar, and soy sauce. Stir well. Bring to a simmer, then add the cornstarch-water mixture to thicken the sauce. Add the fried chicken back into the pan, toss to coat in the sauce, and cook for another 2-3 minutes. Serve hot over rice. Enjoy!

Prep Time: 15 minutes

Cook Time: 20 minutes

These Banana Pecan Pancakes are a delightful twist on traditional pancakes. The mashed banana adds natural sweetness and moisture, while the chopped pecans provide a delightful crunch. Perfect for a cozy breakfast or brunch!

Ingredients: 1 cup all-purpose flour. 2 tablespoons granulated sugar. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1 ripe banana, mashed. 1 egg. 1 cup buttermilk. 1/2 teaspoon vanilla extract. 1/2 cup chopped pecans. Butter or oil for cooking.

Instructions: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In another bowl, mix the mashed banana, egg, buttermilk, and vanilla extract until well combined. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; lumps are okay. Fold in the chopped pecans. Heat a non-stick skillet or griddle over medium-high heat and add a small amount of butter or oil to coat the surface. Pour 1/4 cup portions of the pancake batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook the other side until golden brown. Repeat with the remaining batter, adding more butter or oil to the skillet as needed. Serve the banana pecan pancakes hot, with your choice of toppings like maple syrup or whipped cream. Enjoy your delicious homemade banana pecan pancakes!

Prep Time: 15 minutes

Cook Time: 15 minutes

These Simple Pumpkin Protein Muffins are a tasty and nutritious Paleo treat. Packed with protein and the warm flavors of pumpkin and spices, they make for a perfect breakfast or snack option.

Ingredients: 1 cup almond flour. 1/4 cup coconut flour. 1/4 cup pumpkin puree. 1/4 cup honey or maple syrup. 3 eggs. 1/4 cup almond butter. 1/4 cup unsweetened almond milk. 1 tsp vanilla extract. 1 tsp baking soda. 1/2 tsp cinnamon. 1/4 tsp nutmeg. 1/4 tsp salt. 1/2 cup protein powder paleo-friendly.

Instructions: Turn the oven on to 350 degrees Fahrenheit 175 degrees Celsius and line a muffin tin with paper liners. Almond flour, coconut flour, eggs, pureed pumpkin, honey, maple syrup, almond butter, almond milk, baking soda, cinnamon, nutmeg, and salt should all be combined in a mixing bowl. Until a smooth batter forms, thoroughly mix. Once the paleo-friendly protein powder is thoroughly mixed into the batter, fold it in gently. Mound the batter into each muffin cup to about 3/4 fullness. A toothpick inserted into the center of a muffin should come out clean after 20 to 25 minutes of baking in a preheated oven. After letting the muffins cool in the muffin tin for a few minutes, move them to a wire rack to finish cooling. Enjoy your tasty Paleo pumpkin protein muffins after they've cooled!

Prep Time: 15 minutes

Cook Time: 25 minutes

Enjoy the cool flavor of acai berries mixed with other fruits and topped with crunchy granola for a tasty breakfast or snack.

Ingredients: 1 frozen banana. 1/2 cup frozen mixed berries. 1/4 cup frozen acai puree. 1/2 cup almond milk. 2 tablespoons chia seeds. Toppings of choice: sliced strawberries, blueberries, granola, shredded coconut, hemp seeds.

Instructions: In a blender, combine frozen banana, mixed berries, acai puree, almond milk, and chia seeds. Blend until smooth and creamy, adding more almond milk if needed to reach desired consistency. Pour into a bowl and top with sliced strawberries, blueberries, granola, shredded coconut, and hemp seeds.

Prep Time: 10 minutes

Cook Time: 0 minutes

Enjoy a delicious gluten-free version of calzone made with a flavorful pizza dough. These calzones are filled with marinara sauce, melted cheese, and your favorite toppings, making them a satisfying meal or snack for anyone avoiding gluten.

Ingredients: 1 cup gluten-free all-purpose flour. 1/2 teaspoon baking powder. 1/4 teaspoon salt. 1 tablespoon olive oil. 1/4 cup warm water. 1/4 cup marinara sauce. 1/2 cup shredded mozzarella cheese. 1/4 cup sliced pepperoni or your favorite toppings. 1 tablespoon chopped fresh basil optional.

Instructions: Preheat your oven to 425F 220C. In a bowl, mix the gluten-free all-purpose flour, baking powder, and salt. Add olive oil and warm water to the dry ingredients, and mix until a dough forms. Divide the dough in half and roll each half into a ball. On a lightly floured surface, roll out each dough ball into a circle about 1/4 inch thick. Spread marinara sauce on one half of each dough circle, leaving a small border around the edges. Top the sauce with shredded mozzarella cheese, sliced pepperoni, and chopped fresh basil, if using. Fold the other half of the dough over the toppings to form a half-moon shape. Seal the edges by pressing them together with your fingers or a fork. Place the calzones on a baking sheet lined with parchment paper. Bake in the preheated oven for 12-15 minutes, or until the crust is golden brown and crispy. Remove from the oven and let cool for a few minutes before serving.

Prep Time: 20 minutes

Cook Time: 15 minutes

Enjoy the classic flavors of General Tso's chicken with a low-carb twist! This cauliflower version is crispy, flavorful, and coated in a sweet and tangy sauce.

Ingredients: 1 large head cauliflower, cut into florets. 1/2 cup almond flour. 2 large eggs, beaten. 1/4 cup soy sauce or coconut aminos. 3 tablespoons rice vinegar. 3 tablespoons monk fruit sweetener or erythritol. 2 cloves garlic, minced. 1 teaspoon ginger, minced. 1/4 teaspoon red pepper flakes optional. 2 tablespoons sesame oil. 2 green onions, chopped for garnish. 1 tablespoon sesame seeds for garnish. 2 tablespoons olive oil for frying.

Instructions: Get the oven ready by heating it up to 400F 200C. Put almond flour and beaten eggs in a bowl and mix them together. Coat the cauliflower florets well with the egg mixture, then put them on a baking sheet that has been lined with parchment paper. Cauliflower should be baked in a hot oven for 20 minutes, or until it is golden and crispy. While that is going on, mix the soy sauce, rice vinegar, sweetener, garlic, ginger, and red pepper flakes in a small saucepan. Simmer on low heat for about 5 to 7 minutes, or until it gets thicker. On medium heat, warm up the sesame oil in a big pan. Pour the sauce over the baked cauliflower in the pan and toss it to coat it evenly. Add the cauliflower and cook for another two to three minutes, until it is fully coated and warm. Before serving, sprinkle chopped green onions and sesame seeds on top.

Prep Time: 15 minutes

Cook Time: 25 minutes

For backyard BBQs, these Slaw Burgers are a great choice. The creamy coleslaw gives your classic burger a nice crunch and a tangy taste. Add your favorite toppings to make them your own, and then be proud of the tasty treat you made!

Ingredients: 1 lb ground beef. 4 hamburger buns. 1 cup coleslaw mix. 1/4 cup mayonnaise. 1 tbsp apple cider vinegar. 1 tsp sugar. 1/2 tsp salt. 1/4 tsp black pepper. 4 slices of cheddar cheese optional. Lettuce leaves optional. Sliced tomatoes optional. Pickles optional.

Instructions: Preheat your grill to medium-high heat. While the grill is heating, in a small bowl, mix together mayonnaise, apple cider vinegar, sugar, salt, and black pepper to create the slaw dressing. In a separate bowl, combine the coleslaw mix and the prepared slaw dressing. Toss until well coated, then refrigerate. Shape the ground beef into 4 burger patties. Season them with salt and pepper. Place the burger patties on the grill and cook for about 4-5 minutes per side for medium-rare to medium doneness. If you'd like, add a slice of cheddar cheese on top of each patty during the last minute of cooking. While the burgers are cooking, lightly toast the hamburger buns on the grill until they are warm and have grill marks. Remove the burger patties and buns from the grill. Assemble the burgers by placing a lettuce leaf and a slice of tomato if desired on the bottom bun. Add a burger patty with melted cheese, and then top with a generous scoop of the coleslaw mixture. Optionally, add pickles. Finish by placing the top bun on the coleslaw, and secure the burger with a toothpick if needed. Serve your Slaw Burgers immediately, and enjoy your backyard BBQ!

Prep Time: 15 minutes

Cook Time: 10 minutes