Mr Lip Schutz

A rich and comforting vegetable soup with a cheesy twist that is full of healthy foods. Great for a healthy and cozy meal.

Ingredients: 1 cup diced carrots. 1 cup chopped celery. 1 cup diced potatoes. 1 cup broccoli florets. 1/2 cup diced onion. 2 cloves garlic, minced. 4 cups vegetable broth. 2 tablespoons butter. 2 tablespoons all-purpose flour. 2 cups milk. 1 cup shredded cheddar cheese. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: Melt the butter in a big pot over medium-low heat. Put in the garlic and onions, and cook them until they get soft. To make a roux, stir in the flour and cook for two minutes. Slowly whisk in the vegetable broth, making sure there are no lumps. Put in broccoli, potatoes, carrots, and celery. Bring up the temperature. Turn down the heat, cover, and let the vegetables cook until they are soft. Add milk and cheddar cheese shreds and mix until melted. Add pepper and salt to taste. Let it cook for another 5 to 10 minutes. Serve hot with fresh parsley on top. Have fun with your tasty, creamy vegetable soup!

Prep Time: 15 minutes

Cook Time: 25 minutes

A delicious and nutritious green smoothie packed with vitamins and antioxidants. Perfect for a quick and healthy breakfast or snack.

Ingredients: 1 cup spinach. 1/2 cup kale. 1/2 banana. 1/2 apple. 1/2 cup Greek yogurt. 1 tablespoon honey. 1/2 cup almond milk. Ice cubes optional.

Instructions: Clean the kale and spinach really well. Cut up the apple and banana. Put the banana, apple, Greek yogurt, honey, and almond milk in a blender. Then add the spinach and kale. You can make the smoothie colder by adding a few ice cubes. Mix until it's creamy and smooth. Put it in a glass and serve right away.

Prep Time: 5 minutes

Cook Time: 0 minutes

This Blueberry-Avocado Smoothie Bowl is a nutritious and delicious breakfast or snack option. Packed with healthy fats from avocado, antioxidants from blueberries, and vitamins from spinach, it's a refreshing way to start your day.

Ingredients: 1 ripe avocado. 1 cup frozen blueberries. 1 ripe banana. 1 cup spinach leaves. 1/2 cup almond milk. 1 tablespoon maple syrup optional. Toppings: sliced banana, fresh blueberries, granola, chia seeds, shredded coconut.

Instructions: Put the frozen blueberries, banana, spinach leaves, almond milk, and maple syrup if using in a blender. Mix until it's creamy and smooth. Get a bowl and pour the smoothie in it. Place blueberries, granola, chia seeds, and shredded coconut on top. Add slices of banana.

Prep Time: 10 minutes

Cook Time: 0 minutes

These delightful strawberry jam cupcakes are a sweet treat that combines the flavors of fresh strawberries and jam in every bite. The marbled effect adds a touch of elegance to these cupcakes, making them perfect for any special occasion or a sweet indulgence.

Ingredients: 1 cup all-purpose flour. 1/2 cup granulated sugar. 1/2 cup unsalted butter, softened. 2 eggs. 1/4 cup milk. 1/4 cup strawberry jam. 1 tsp baking powder. 1/2 tsp vanilla extract. Pinch of salt. 1/4 cup strawberry jam for filling. 1 cup powdered sugar for frosting. 2 tbsp unsalted butter for frosting. 2-3 tbsp milk for frosting. 1/2 tsp vanilla extract for frosting. Fresh strawberries for garnish.

Instructions: Preheat the oven to 350F 175C and line a muffin tin with cupcake liners. In a bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. In a separate bowl, whisk together the flour, baking powder, and a pinch of salt. Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined. Fold in 1/4 cup of strawberry jam into the batter. Fill each cupcake liner halfway with the batter. Add a small spoonful of strawberry jam on top of the batter in each liner. Swirl it into the batter with a toothpick or skewer to create a marbled effect. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Remove the cupcakes from the oven and let them cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. In a bowl, beat together the powdered sugar, 2 tbsp of unsalted butter, milk, and vanilla extract until smooth and creamy. Adjust the consistency with more milk if needed. Once the cupcakes are completely cool, pipe or spread the frosting on top of each cupcake. Garnish with fresh strawberries and enjoy your strawberry jam cupcakes!

Prep Time: 20 minutes

Cook Time: 20 minutes

Southern Cornmeal Hoe Cakes are a classic Southern dish that's quick and easy to make. These crispy, golden brown pancakes have a delightful cornmeal flavor and are perfect for breakfast or as a side dish for any Southern meal.

Ingredients: 1 cup of cornmeal. 1/2 cup of all-purpose flour. 1 tablespoon of sugar. 1 teaspoon of baking powder. 1/2 teaspoon of baking soda. 1/2 teaspoon of salt. 1 cup of buttermilk. 1/4 cup of water. 1 egg. 2 tablespoons of melted butter. Vegetable oil for frying.

Instructions: In a mixing bowl, combine the cornmeal, all-purpose flour, sugar, baking powder, baking soda, and salt. In a separate bowl, whisk together the buttermilk, water, egg, and melted butter. Pour the wet ingredients into the dry ingredients and stir until well combined to form a thick batter. Heat a skillet or griddle over medium-high heat and add enough vegetable oil to coat the bottom. Scoop about 1/4 cup of the batter onto the hot skillet for each hoe cake, leaving space between them. Cook until the edges turn golden brown and bubbles form on the surface, then flip and cook the other side until golden brown as well. Transfer the cooked hoe cakes to a paper towel-lined plate to drain any excess oil. Serve hot as a side dish or with your favorite toppings, such as butter, syrup, or jam.

Prep Time: 15 minutes

Cook Time: 15 minutes

There are a lot of great flavors in this BBQ Chicken Pizza. The smoky barbecue sauce, tender shredded chicken, and gooey mozzarella make it a real treat. When you put red onions and fresh cilantro on top, it makes the food taste amazing.

Ingredients: 1 pizza dough store-bought or homemade. 1/2 cup barbecue sauce. 1 1/2 cups cooked chicken breast, shredded. 1 cup shredded mozzarella cheese. 1/2 cup red onion, thinly sliced. 1/4 cup fresh cilantro, chopped. 2 tablespoons olive oil. Salt and pepper to taste. Cornmeal for dusting. Optional: 1/4 cup sliced jalapeos for extra kick.

Instructions: Set your oven to 475F 245C before you start cooking. Put your pizza stone in the oven while it heats up if you have one. On a floured surface, roll out the pizza dough to the thickness you want. Sprinkle cornmeal on a pizza peel or baking sheet to keep the dough from sticking, then place the rolled-out dough on it. Sprinkle the dough with a little salt and pepper, then brush it with olive oil. Sprinkle the barbecue sauce over the dough, making sure to leave a little space around the edges for the crust. After spreading the shredded mozzarella cheese out over the sauce, add the shredded chicken. Toss the red onions with the cheese and then add the thin slices. Spread the sliced jalapeos on top of the pizza for a spicy kick. Carefully slide the pizza onto the pizza stone that has already been heated in the oven, or put the baking sheet right into the oven. Put it in the oven for 12 to 15 minutes, or until the crust is golden brown and the cheese is bubbly and a little browned. Take the pizza out of the oven and top it with the chopped cilantro. After letting it cool for a few minutes, cut it up, serve it, and enjoy your tasty BBQ Chicken Pizza!

Prep Time: 15 minutes

Cook Time: 15 minutes

Indulge in this creamy and delicious No-Churn Vanilla Keto Ice Cream made with just a few simple ingredients. It's sugar-free, low-carb, and incredibly easy to make without an ice cream maker. Perfect for satisfying your sweet cravings while staying on track with your keto lifestyle.

Ingredients: 2 cups heavy cream. 1/2 cup powdered erythritol. 2 teaspoons vanilla extract. 1 cup unsweetened almond milk.

Instructions: In a mixing bowl, whip the heavy cream until stiff peaks form. Add the powdered erythritol and vanilla extract to the whipped cream. Gently fold them in until well combined. Slowly pour in the unsweetened almond milk while continuing to fold until the mixture is smooth and creamy. Transfer the mixture into a loaf pan or freezer-safe container, smoothing out the top with a spatula. Cover the container with plastic wrap or a lid and place it in the freezer for at least 4 hours or until the ice cream is firm. Once firm, scoop the ice cream into bowls or cones and serve immediately. Enjoy!

Prep Time: 10 minutes

Cook Time: 240 minutes

This hearty beef stew is great for a cold night because it has tender beef, vegetables, and a tasty broth. It's a simple dish that will warm you up on cold days and make you feel better.

Ingredients: 2 lbs beef stew meat, cubed. 3 potatoes, peeled and diced. 3 carrots, peeled and sliced. 1 onion, chopped. 3 cloves garlic, minced. 4 cups beef broth. 1 cup red wine. 2 tablespoons tomato paste. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. Salt and pepper to taste. 2 tablespoons olive oil.

Instructions: Put olive oil in a big pot and heat it over medium-low heat. Put in the beef cubes and brown them all over. Take them out and set them aside. Put the onions and garlic in the same pot and cook them until they get soft. There should now be beef broth, red wine, tomato paste, thyme, rosemary, salt, and pepper in the pot. Bring to a boil, then turn down the heat, cover, and simmer for 1 to 2 hours, stirring every now and then, until the beef is tender and the flavors blend. If you need to, change the seasoning before serving.

Prep Time: 20 minutes

Cook Time: 120 minutes