Mollie Frueh

A refreshing and nutritious pasta salad featuring tender broccoli florets coated in a creamy tahini dressing.

Ingredients: 200g pasta of choice. 2 cups broccoli florets. 1/4 cup tahini. 2 tablespoons lemon juice. 2 cloves garlic, minced. 2 tablespoons nutritional yeast. Salt and pepper to taste. 2 tablespoons chopped fresh parsley. 2 tablespoons toasted sesame seeds.

Instructions: Follow the directions on the package to cook the pasta. Remove the water and set it aside. About 5 minutes of steaming will make broccoli florets soft. To stop cooking, drain and rinse with cold water. To make the dressing, mix the tahini, lemon juice, nutritional yeast, salt, and pepper in a small bowl in a whisk. Put the tahini dressing, cooked pasta, and steamed broccoli in a large bowl. Toss until everything is covered. Before serving, top with chopped fresh parsley and toasted sesame seeds.

Prep Time: 15 minutes

Cook Time: 10 minutes

The vegan mango chili lime margaritas taste great because they are a mix of sour, sweet, and spicy tastes. Perfect for a drink that cools you down with a kick!

Ingredients: 2 cups frozen mango chunks. 1/4 cup lime juice. 2 tablespoons agave syrup. 1/2 teaspoon chili powder. 1/4 teaspoon cayenne pepper optional. 1 1/2 cups ice cubes. 1/4 cup tequila optional, for alcoholic version. Lime slices and chili powder, for garnish.

Instructions: Add ice cubes, lime juice, agave syrup, chili powder, and cayenne pepper if using to a blender. Blend until smooth. Mix everything together until it's smooth. If you want to make an alcoholic version, add tequila and blend again for a short time to mix it in. Roll the rims of the glasses in chili powder and then rub them with a slice of lime. Pour the margarita mix into glasses that have been set up. If you want, you can add lime slices and chili powder as a garnish. Serve right away and enjoy!

Prep Time: 10 minutes

Cook Time: 0 minutes

These Coffee Cake Muffins are a delightful treat, perfect for breakfast or a mid-day snack. They feature a moist and flavorful muffin base with a crumbly cinnamon streusel topping that pairs perfectly with a cup of coffee.

Ingredients: 1 1/2 cups all-purpose flour. 1/2 cup granulated sugar. 1/4 cup brown sugar. 2 tsp baking powder. 1/2 tsp baking soda. 1/4 tsp salt. 1/2 cup unsalted butter, melted. 1/2 cup sour cream. 2 large eggs. 1 tsp vanilla extract. 1/4 cup strong brewed coffee. For the Streusel Topping:. 1/4 cup all-purpose flour. 1/4 cup granulated sugar. 1/4 cup cold unsalted butter, cubed. 1/2 tsp ground cinnamon.

Instructions: Warm your oven up to 350 F 175C and put paper liners in a muffin tin. In a big bowl, mix the flour, brown sugar, baking powder, baking soda, and salt together with a whisk. Melt the butter and mix it with the sour cream, eggs, vanilla extract, and brewed coffee in a different bowl. Add the wet ingredients to the dry ones and mix them together just until they are mixed. Make sure not to mix it too much; a few lumps are fine. Put the flour, granulated sugar, cold cubed butter, and ground cinnamon in a small bowl. Mix them together to make the streusel topping. Mix it with a fork or pastry cutter until it looks like big crumbs. Evenly pour the muffin batter into the muffin cups that have been prepared, making sure that each one is about two-thirds full. Put a lot of the streusel topping on top of each muffin. 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 for a few minutes in the muffin tin before moving them to a wire rack to cool all the way through. With a cup of coffee or your favorite drink, serve and enjoy these tasty coffee cake muffins!

Prep Time: 15 minutes

Cook Time: 18 minutes

Based on the Outback Honey mustard, mushrooms, crispy bacon, and melted cheese are spread on top of juicy chicken breasts at Alice Springs Chicken to make a tasty and rich dish.

Ingredients: 4 boneless, skinless chicken breast halves. 6 slices bacon. 1/4 cup Dijon mustard. 1/4 cup honey. 1 tablespoon olive oil. 2 cups sliced mushrooms. 2 cups shredded Monterey Jack cheese. 2 tablespoons chopped fresh parsley.

Instructions: Preheat oven to 375F 190C. In a small bowl, mix together Dijon mustard and honey. Set aside. In a skillet, cook bacon until crispy. Remove bacon from skillet and drain on paper towels. Crumble bacon and set aside. In the same skillet, heat olive oil over medium heat. Add mushrooms and cook until softened. Pound chicken breasts to even thickness. Season with salt and pepper. Spread Dijon-honey mixture over each chicken breast. Top each chicken breast with cooked mushrooms, crumbled bacon, and shredded Monterey Jack cheese. Bake in preheated oven for 25-30 minutes or until chicken is cooked through and cheese is melted and bubbly. Garnish with chopped parsley before serving.

Prep Time: 15 minutes

Cook Time: 30 minutes

This vegan Peanut Mango Salad from Lathi's Kitchen is a delightful combination of sweet and savory flavors. Ripe mango, crisp cucumber, and colorful bell peppers are tossed in a zesty dressing and topped with roasted peanuts for a satisfying crunch. It's the perfect summertime salad that's quick and easy to prepare.

Ingredients: 2 cups diced ripe mango. 1 cup chopped cucumber. 1/2 cup diced red bell pepper. 1/4 cup chopped red onion. 1/4 cup fresh cilantro, chopped. 1/4 cup roasted peanuts. 1/4 cup fresh lime juice. 2 tablespoons maple syrup. 1 tablespoon soy sauce. 1 tablespoon sesame oil. 1/2 teaspoon red pepper flakes. Salt and pepper to taste.

Instructions: In a large bowl, combine diced mango, chopped cucumber, diced red bell pepper, chopped red onion, and fresh cilantro. In a separate small bowl, whisk together fresh lime juice, maple syrup, soy sauce, sesame oil, red pepper flakes, salt, and pepper to create the dressing. Drizzle the dressing over the salad ingredients and toss everything together gently to coat. Sprinkle roasted peanuts on top for added crunch and flavor. Refrigerate for about 30 minutes before serving to allow the flavors to meld. Serve chilled and enjoy your refreshing Peanut Mango Salad!

Prep Time: 15 minutes

Cook Time: 0 minutes

A tasty, healthy, vegan, and gluten-free stir-fry of tofu with lots of colorful vegetables served over fluffy rice.

Ingredients: 1 block tofu, pressed and cubed. 2 cups mixed vegetables e.g., bell peppers, broccoli, carrots. 2 cloves garlic, minced. 1 tablespoon ginger, grated. 3 tablespoons soy sauce or tamari. 1 tablespoon maple syrup. 1 tablespoon rice vinegar. 1 tablespoon sesame oil. 2 cups cooked rice, for serving. 2 tablespoons vegetable oil, for cooking.

Instructions: In a bowl, whisk together soy sauce, maple syrup, rice vinegar, and sesame oil to make the sauce. In a large skillet or wok, heat vegetable oil over medium-high heat. Add tofu cubes and cook until golden brown on all sides, about 5-7 minutes. Remove tofu from skillet and set aside. In the same skillet, add minced garlic and grated ginger. Saut for 1-2 minutes until fragrant. Add mixed vegetables to the skillet and cook until tender-crisp, about 5 minutes. Return tofu to the skillet and pour the sauce over the tofu and vegetables. Stir well to coat everything evenly. Cook for an additional 2-3 minutes until heated through and the sauce has thickened slightly. Serve hot over cooked rice. Enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

This Three Envelope Slow Cooker Roast is incredibly flavorful and requires minimal effort. The combination of ranch, Italian, and brown gravy mixes creates a deliciously seasoned roast with tender meat that falls apart effortlessly.

Ingredients: 1 3-4 pound chuck roast. 1 envelope ranch dressing mix. 1 envelope Italian dressing mix. 1 envelope brown gravy mix. 1/2 cup water. Salt and pepper to taste.

Instructions: Season the chuck roast with salt and pepper. In a bowl, mix together the ranch dressing mix, Italian dressing mix, brown gravy mix, and water. Place the seasoned roast in the slow cooker. Pour the mixed envelopes over the roast. Cover and cook on low for 8 hours or until the roast is tender. Once done, shred the meat with a fork and serve.

Prep Time: 10 minutes

Cook Time: 480 minutes

A delightful twist on classic mashed potatoes, these baked smashed potatoes are crispy on the outside and tender on the inside, making them a perfect Thanksgiving side dish.

Ingredients: 6 medium potatoes. 1/4 cup olive oil. 2 cloves garlic, minced. Salt and pepper to taste. 1/4 cup grated Parmesan cheese. 2 tablespoons chopped fresh parsley.

Instructions: Warm the oven up to 425F 220C. Put potatoes in a pot and add water to cover them. Turn down the heat and simmer for 15 to 20 minutes, or until the potatoes are soft when pierced with a fork. After you drain the potatoes, let them cool down a bit. Spread some olive oil on a baking sheet and then put the potatoes on it. To make each potato flat but still whole, use a potato masher or the bottom of a glass to gently smash it. Put more olive oil on top of the potatoes, then add minced garlic, salt, and pepper. After the oven is hot, bake the potatoes for 25 to 30 minutes, or until the edges are golden and crispy. Before you serve the potatoes, top them with chopped Parmesan cheese and parsley.

Prep Time: 15 minutes

Cook Time: 50 minutes

This egg salad is a tasty and creamy keto-friendly take on traditional deviled eggs. It's great for a quick lunch or snack.

Ingredients: 6 hard-boiled eggs, peeled and chopped. 1/4 cup mayonnaise. 1 tablespoon Dijon mustard. 1 tablespoon apple cider vinegar. 1/4 teaspoon salt. 1/4 teaspoon black pepper. 2 tablespoons chopped fresh chives. 2 tablespoons chopped fresh parsley. 1 stalk celery, finely chopped.

Instructions: Add the chopped eggs, mayonnaise, Dijon mustard, apple cider vinegar, salt, and black pepper to a large bowl. Chopped chives, parsley, and celery should be added slowly until they are well mixed. Put it in the fridge for at least 30 minutes before serving so the flavors can mix. Enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

These oven-baked vegan curry puffs are a delightful snack or appetizer filled with a flavorful mixture of vegetables and spices, encased in a crispy puff pastry.

Ingredients: 2 tablespoons olive oil. 1 onion, finely chopped. 2 garlic cloves, minced. 1 tablespoon curry powder. 1 teaspoon ground cumin. 1 teaspoon ground coriander. 1/2 teaspoon turmeric powder. 1/2 teaspoon chili powder. 1 cup potatoes, diced. 1 cup carrots, diced. 1 cup green peas. Salt and pepper to taste. 2 sheets vegan puff pastry, thawed. 1 tablespoon plant-based milk, for brushing.

Instructions: Preheat the oven to 200C 400F and line a baking sheet with parchment paper. Heat olive oil in a large pan over medium heat. Add the onion and garlic, and saut until softened. Stir in the curry powder, cumin, coriander, turmeric, and chili powder. Cook for another minute. Add the potatoes and carrots, and cook for 5-7 minutes, or until slightly softened. Stir in the green peas and cook for an additional 2 minutes. Season with salt and pepper to taste. Roll out the puff pastry sheets and cut each into 4 squares. Spoon the vegetable mixture onto each square, then fold the pastry over to form a triangle. Press the edges together with a fork to seal. Place the curry puffs on the prepared baking sheet. Brush the tops with plant-based milk. Bake in the preheated oven for 20-25 minutes, or until golden brown and crispy. Serve warm and enjoy!

Prep Time: 30 minutes

Cook Time: 25 minutes

Enjoy the irresistible flavor of homemade Nutter Butter cookies that outperform store-bought versions. Creamy peanut butter filling sandwiched between two peanut-flavored cookies - a peanut butter lover's dream!

Ingredients: 1 cup creamy peanut butter. 1/2 cup unsalted butter, softened. 1 cup granulated sugar. 1 large egg. 1 teaspoon vanilla extract. 1 3/4 cups all-purpose flour. 1/2 teaspoon baking powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. For filling:. 1/2 cup creamy peanut butter. 1/4 cup powdered sugar. 1/4 teaspoon vanilla extract. 2-3 tablespoons milk.

Instructions: Warm the oven up to 350F 175C and put parchment paper on baking sheets. Spread the peanut butter, softened butter, and sugar out in a large bowl. Mix the ingredients together until the chocolate is smooth and creamy. Mix the egg and vanilla extract into the flour mixture and beat it well. Mix the flour, baking powder, baking soda, and salt together in a different bowl. Mix the dry ingredients into the wet ingredients one at a time until a soft dough forms. Make little balls out of the dough that are about an inch across. Put them on the baking sheets that have been prepared. Use a fork to make a crisscross pattern in each ball. Put the cookies in an oven that has already been heated for 8 to 10 minutes, or until the edges are just barely golden. After taking the cookies out of the oven, let them cool for a few minutes on the baking sheets before moving them to a wire rack to cool all the way. Add the powdered sugar, vanilla extract, and peanut butter to a bowl and mix them together until the mixture is smooth. One tablespoon of milk at a time should be added until the filling is spreadable. Spread a thick layer of the peanut butter filling on the flat side of half of the cookies once they are completely cool. Add the rest of the cookies on top to make sandwiches. If you want, you can melt some chocolate and dip half of the cookies in it to make them chocolate-covered. Wait until the cookies are set before you serve them. Enjoy your tasty Nutter Butter cookies that you made yourself!

Prep Time: 20 minutes

Cook Time: 10 minutes

Indulge in the creamy richness of this vegan peanut butter chocolate swirl pie. A fudgy chocolate cookie crust holds layers of creamy peanut butter and fluffy coconut cream, topped with a luscious swirl of chocolate. It's a decadent dessert that's perfect for any occasion.

Ingredients: 1 cups vegan chocolate cookies, crushed. 1/4 cup melted vegan butter. 1 cup creamy peanut butter. 1/2 cup maple syrup. 1 can 14 oz coconut milk, chilled. 1 cup vegan chocolate chips. 1/4 cup coconut oil. 1 teaspoon vanilla extract. Pinch of salt.

Instructions: Warm the oven up to 175F 350C. Crush chocolate cookies and melt vegan butter together in a bowl. This is the crust: press it into the bottom of a pie dish. Turn the crust out of the oven and let it cool for eight to ten minutes. Over low heat, mix peanut butter and maple syrup in a saucepan until smooth. Spread the filling out evenly over the crust that has been cooled. Put the peanut butter layer and crust in the fridge for at least 30 minutes. Not shaking the cold can of coconut milk, open it up and scoop out the solid coconut cream into a bowl. You can use a hand mixer to make it fluffy. Cover the peanut butter layer in the pie dish with the coconut cream. You can use a double boiler or the microwave to melt the chocolate chips and coconut oil together. Add a pinch of salt and vanilla extract and mix well. Use a spoon or a piping bag to drizzle the melted chocolate mixture over the coconut cream layer in a swirl pattern. Put the pie in the fridge for at least two hours, or until it's set. Cut it into pieces and serve it cold. Have fun!

Prep Time: 20 minutes

Cook Time: 10 minutes

This Ginger Chicken Stir-Fry with Asparagus is a flavorful and healthy dish that comes together quickly. The combination of fresh ginger, garlic, and savory sauces creates a delicious sauce that coats the tender chicken and crisp-tender asparagus perfectly. It's a satisfying meal that's sure to become a favorite!

Ingredients: 1 lb chicken breast, thinly sliced. 1 bunch asparagus, trimmed and cut into 2-inch pieces. 3 cloves garlic, minced. 1 tablespoon fresh ginger, minced. 1/4 cup soy sauce. 2 tablespoons oyster sauce. 1 tablespoon sesame oil. 2 tablespoons vegetable oil. 1 teaspoon cornstarch. 1/4 cup water. 1 teaspoon sugar. 1/4 teaspoon crushed red pepper flakes. Salt and pepper to taste. Cooked rice, for serving.

Instructions: Mix soy sauce, oyster sauce, sesame oil, cornstarch, water, sugar, and crushed red pepper flakes together in a small bowl with a whisk. Put away. Put vegetable oil in a big pan or wok and heat it over medium-high heat. It will take about 4 to 5 minutes of cooking after adding the chicken slices until they are browned and fully cooked. Take the chicken out of the pan and set it aside. If you need to, add a little more oil to the same pan. Put in the minced garlic and ginger. Saut for 30 seconds, until the smell is nice. Stir-fry the asparagus for two to three minutes, until it is crisp-tender. Put the cooked chicken back in the pan. Cover the chicken and asparagus with the sauce that you just made. Mix things together well. Just a few more minutes of cooking and the sauce will be thick enough to cover the chicken and asparagus evenly. Add pepper and salt to taste. Serve hot on top of rice that has been cooked.

Prep Time: 15 minutes

Cook Time: 15 minutes

This Green Peppermint Smoothie is not only delicious but also packed with nutrients. Spinach provides a healthy dose of vitamins and minerals, while fresh mint leaves and banana add a burst of flavor. You can sweeten it with honey if you like or keep it naturally sweet. It's a perfect way to start your day or refuel after a workout.

Ingredients: 1 cup fresh spinach leaves. 1/2 ripe banana. 1/2 cup unsweetened almond milk. 1/4 cup fresh mint leaves. 1 tablespoon honey optional. 1/2 teaspoon vanilla extract. Ice cubes optional.

Instructions: Wash the spinach and mint leaves thoroughly. Peel and slice the ripe banana. In a blender, combine the fresh spinach, banana slices, fresh mint leaves, almond milk, honey if desired, and vanilla extract. If you prefer a colder smoothie, add a handful of ice cubes to the blender as well. Blend all the ingredients until you achieve a smooth and creamy consistency. Taste the smoothie and adjust sweetness or thickness by adding more honey or almond milk if needed. Pour the green peppermint smoothie into a glass and serve immediately. Enjoy your refreshing and nutritious green peppermint smoothie!

Prep Time: 10 minutes

Cook Time: 0 minutes

A tasty and festive treat, patriotic chocolate bark is quick and simple to make and ideal for celebrations like Independence Day. Everyone will enjoy this sweet and eye-catching dessert, which has layers of white and dark chocolate, blue candy melts, and vibrant sprinkles.

Ingredients: 12 ounces white chocolate chips. 12 ounces dark chocolate chips. 1/2 cup blue candy melts. 1/4 cup red candy melts. 1/4 cup mini marshmallows. 1/4 cup red, white, and blue sprinkles.

Instructions: Use parchment paper to line a baking sheet. In a bowl safe for the microwave, melt the white chocolate chips, stirring every 30 seconds to ensure smoothness. Transfer the melted white chocolate onto the baking sheet that has been prepared, making sure to spread it thinly. In another bowl that is safe to put in the microwave, melt the dark chocolate chips using the same method. Melt the dark chocolate and drizzle it in a patriotic pattern over the white chocolate layer. In a bowl that is safe to use in the microwave, melt the blue candy melts and pour them over the chocolate layers. Swirl the colors together with a toothpick or skewer to get a marbled effect. Over the melted chocolate, scatter mini marshmallows and red, white, and blue sprinkles. To make the chocolate bark solidify, refrigerate the baking sheet for approximately half an hour. After the bark has hardened, break it into pieces. Present and savor!

Prep Time: 15 minutes

Cook Time: 5 minutes

Shrimp Nachos are a tasty alternative to regular nachos. They have the savory taste of shrimp mixed with fresh toppings and melted cheese. Great for a snack or a big group!

Ingredients: 1 lb shrimp, peeled and deveined. 1 tsp olive oil. 1 tsp chili powder. 1/2 tsp cumin. Salt and pepper to taste. Tortilla chips. 1 cup shredded Monterey Jack cheese. 1 cup shredded cheddar cheese. 1/2 cup diced tomatoes. 1/4 cup diced red onion. 1/4 cup sliced jalapenos. 1/4 cup chopped cilantro. 1/4 cup sour cream. 1/4 cup guacamole. Lime wedges for garnish.

Instructions: Preheat the oven to 350F 175C. In a bowl, toss shrimp with olive oil, chili powder, cumin, salt, and pepper. Heat a skillet over medium-high heat and cook shrimp for 2-3 minutes per side until pink and cooked through. Remove from heat and set aside. Arrange tortilla chips on a baking sheet lined with parchment paper. Sprinkle shredded Monterey Jack and cheddar cheese over the tortilla chips. Top with cooked shrimp, diced tomatoes, red onion, and jalapenos. Bake in the preheated oven for 5-7 minutes or until cheese is melted and bubbly. Remove from the oven and sprinkle with chopped cilantro. Serve hot with sour cream, guacamole, and lime wedges.

Prep Time: 15 minutes

Cook Time: 10 minutes

Smashed Reuben Burgers are a delicious twist on the classic Reuben sandwich, featuring crispy-edged burger patties, Swiss cheese, corned beef, sauerkraut, and Thousand Island dressing.

Ingredients: 1 lb ground beef. 1/2 lb deli-style corned beef, thinly sliced. 1 cup sauerkraut, drained. 4 slices Swiss cheese. 4 hamburger buns. Thousand Island dressing. Salt and pepper to taste.

Instructions: Divide the ground beef into 4 equal portions and form them into burger patties. Preheat a griddle or large skillet over high heat. Season the burger patties with salt and pepper. Place the burger patties on the hot griddle and immediately smash them down with a spatula to create thin, crispy edges. Cook for 2-3 minutes per side, or until the burgers are cooked to your desired level of doneness. During the last minute of cooking, place a slice of Swiss cheese on each burger patty and allow it to melt. While the burgers are cooking, toast the hamburger buns. To assemble the burgers, spread Thousand Island dressing on the bottom half of each bun. Place a smashed burger patty on top of the dressing. Layer with corned beef and sauerkraut. Top with the other half of the bun. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes