Picky TS4 Finds

A hearty and tasty split pea stew with Turkish influences that is easy to make in the Instant Pot. This vegan and dairy-free recipe is full of healthy foods and warming spices that make it perfect for a cozy meal.

Ingredients: 1 cup dried split peas. 1 onion, diced. 2 carrots, diced. 2 potatoes, diced. 4 cups vegetable broth. 2 cloves garlic, minced. 1 teaspoon cumin. 1 teaspoon paprika. 1/2 teaspoon turmeric. Salt and pepper to taste. 2 tablespoons olive oil. 1 tablespoon tomato paste.

Instructions: Rinse split peas under cold water and drain. Set Instant Pot to saut mode, add olive oil, onion, and garlic. Saut until translucent. Add carrots, potatoes, tomato paste, cumin, paprika, turmeric, salt, and pepper. Stir well. Add split peas and vegetable broth. Stir to combine. Close the lid, set the Instant Pot to manual high pressure for 10 minutes. Once done, allow natural pressure release for 5 minutes, then quick release any remaining pressure. Open the lid carefully, stir the stew, adjust seasoning if needed. Serve hot, garnished with fresh herbs if desired.

Prep Time: 15 minutes

Cook Time: 20 minutes

Transform your cake pop maker into a mini donut hole factory with this delightful recipe. These cake pops combine the sweetness of cake with the fun shape of donut holes, making them a perfect treat for any occasion.

Ingredients: 1 box of cake mix any flavor. Ingredients listed on the cake mix box e.g., eggs, oil, water. 1/2 cup of frosting matching the cake flavor. 1 cup of melting chocolate white, milk, or dark. Sprinkles or toppings of your choice.

Instructions: Preheat your cake pop maker according to the manufacturer's instructions. Prepare the cake batter following the instructions on the box. Pour the cake batter into the cake pop maker, filling each cavity about two-thirds full. Close the lid and cook for about 4-5 minutes or until the cake pops are golden brown and cooked through. Remove the cake pops from the maker and let them cool completely. Crumble the cooled cake pops into a large bowl. Add the frosting to the crumbled cake and mix until well combined, creating a dough-like consistency. Take small portions of the mixture and roll them into bite-sized balls, placing them on a lined tray. Melt the chocolate in a microwave-safe bowl in 30-second intervals, stirring between each interval until smooth. Dip each cake pop into the melted chocolate, ensuring they are fully coated, and place them back on the tray. Sprinkle your favorite toppings onto the chocolate-coated cake pops before the chocolate sets. Allow the chocolate to harden, and your donut hole cake pops are ready to enjoy!

Prep Time: 20 minutes

Cook Time: 10 minutes

Enjoy a homemade, gluten-free version of classic Japanese chicken curry packed with flavor and healthy ingredients. This dish is perfect for satisfying your curry cravings without worrying about gluten. It's comforting, delicious, and easy to make!

Ingredients: 4 boneless, skinless chicken breasts, diced. 2 carrots, peeled and sliced. 2 potatoes, peeled and diced. 1 onion, diced. 2 cloves garlic, minced. 2 tablespoons gluten-free curry powder. 2 tablespoons gluten-free soy sauce. 1 tablespoon gluten-free Worcestershire sauce. 1 tablespoon brown sugar. 2 cups gluten-free chicken broth. 1 tablespoon olive oil. Salt and pepper to taste. Cooked rice, for serving.

Instructions: Put olive oil in a big pot and heat it over medium-low heat. Cut up the onion and garlic and add them. Saut until the food smells good. Dice the chicken breasts and put them in the pot. Make sure all sides are browned. Add carrot slices and potato dices and mix well. Bring it to a boil again. Put gluten-free curry powder on top of the vegetables and chicken. Toss to cover everything. Add brown sugar, gluten-free Worcestershire sauce, and gluten-free soy sauce. Combine well. Put in gluten-free chicken broth. Bring to a low boil. Put the lid on top of the curry and let it cook slowly for 20 to 25 minutes, or until the chicken is done and the vegetables are soft. Add pepper and salt to taste. Warm up some cooked rice and serve the gluten-free Japanese chicken curry on top of it.

Prep Time: 15 minutes

Cook Time: 30 minutes

This Keto Easy Sourdough Bread recipe mimics the tangy flavor of traditional sourdough without the need for a sourdough starter. It's perfect for those following a ketogenic diet and craving the taste and texture of bread.

Ingredients: 1 cup almond flour. 1/4 cup coconut flour. 1/4 cup psyllium husk powder. 1 tsp baking powder. 1/2 tsp salt. 4 large eggs. 1/4 cup melted coconut oil. 1/4 cup apple cider vinegar. 1/2 cup warm water.

Instructions: Warm the oven up to 175F 350C. Use coconut oil to grease or line a loaf pan. Peanut flour, coconut flour, psyllium husk powder, baking powder, and salt should all be mixed together in a large bowl. Melt the coconut oil and add it to the dry ingredients. Then, add the applesauce, warm water, and eggs. Mix until everything is well mixed and a dough forms. Place the dough in the loaf pan that has been prepared. Use a spatula to smooth the top of the dough. After the oven is hot, bake the cake for 45 to 50 minutes, or until the top is golden brown and a toothpick stuck in the middle comes out clean. Let the bread cool for 10 minutes in the pan, then move it to a wire rack to cool all the way down before cutting it. Enjoy your easy sourdough bread that is keto-friendly!

Prep Time: 15 minutes

Cook Time: 50 minutes

These Easy Homemade Vegan Paleo Bounty Bars are a delicious and healthier alternative to the classic candy bar. Made with simple, wholesome ingredients, they are refined sugar-free, dairy-free, and packed with coconut flavor. Perfect for satisfying your sweet cravings guilt-free!

Ingredients: 1 cup shredded coconut. 1/4 cup coconut cream. 2 tbsp maple syrup. 1/4 cup coconut oil, melted. 1/2 tsp vanilla extract. Pinch of salt. 150g dairy-free dark chocolate, chopped.

Instructions: In a mixing bowl, combine shredded coconut, coconut cream, maple syrup, melted coconut oil, vanilla extract, and a pinch of salt. Mix until well combined. Press the mixture firmly into a lined square baking dish. Place in the freezer for about 1 hour, or until firm. Once firm, remove the coconut mixture from the freezer and cut into bars. In a microwave-safe bowl, melt the dark chocolate in 30-second intervals, stirring in between until smooth. Dip each coconut bar into the melted chocolate, ensuring it's completely coated. Place them back on the lined baking sheet. Once all bars are coated, return them to the freezer for another 10-15 minutes, or until the chocolate sets. Store the bars in an airtight container in the refrigerator until ready to serve.

Prep Time: 15 minutes

Cook Time: 10 minutes

A tasty and cool salad with grilled halloumi cheese, crunchy little gem lettuce, and a tangy preserved lemon dressing. Perfect for a meal that is both light and tasty.

Ingredients: 200g halloumi cheese, sliced. 2 little gem lettuces, cut into quarters. 1/4 cup preserved lemon, chopped. 2 tablespoons olive oil. 1 tablespoon lemon juice. Salt and pepper to taste. 1/4 cup fresh mint leaves, torn. 1/4 cup pomegranate seeds.

Instructions: Preheat your grill to medium-high heat. Brush the halloumi slices with a little olive oil and grill for 2-3 minutes on each side until nicely charred. Set aside. In a small bowl, whisk together the preserved lemon, olive oil, lemon juice, salt, and pepper to make the dressing. Place the grilled halloumi and little gem lettuce on a serving platter. Drizzle the dressing over the salad and toss gently to coat. Sprinkle torn mint leaves and pomegranate seeds over the salad. Serve immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 6 minutes

Indulge in the richness of this easy chocolate sauce dip, perfect for dipping fruits, cookies, or drizzling over desserts. It's quick to make and irresistibly delicious.

Ingredients: 1 cup chocolate chips. 1/2 cup heavy cream. 1 tablespoon butter. 1 teaspoon vanilla extract.

Instructions: Warm the heavy cream and butter in a small saucepan over medium-low heat until they start to boil. When you take it off the heat, add the chocolate chips and stir them in until they are smooth and fully melted. Add the vanilla extract and mix it in well. Move the chocolate sauce to a bowl that can be used as a dip. Let it cool a bit before using it.

Prep Time: 5 minutes

Cook Time: 5 minutes

This Sweet and Tangy Pepper Spread Dip is a delightful combination of flavors, featuring the sweetness of roasted red bell peppers balanced with tangy cream cheese and a hint of honey. It's perfect for parties, gatherings, or simply as a delicious snack!

Ingredients: 1 cup roasted red bell peppers, chopped. 1/4 cup cream cheese, softened. 2 tablespoons mayonnaise. 1 tablespoon honey. 1 teaspoon apple cider vinegar. 1/4 teaspoon garlic powder. Salt and pepper to taste.

Instructions: Roasted red bell peppers, cream cheese, mayonnaise, honey, apple cider vinegar, and garlic powder should all be put into a food processor. To make it smooth and creamy, scrape down the sides of the bowl as needed. Add pepper and salt to taste. Place the dip in a bowl for serving. Put it in the fridge for at least 30 minutes before serving so the flavors can mix. If you want, you can add more chopped peppers as a garnish. You can eat it with chips, crackers, or sliced vegetables.

Prep Time: 10 minutes

Cook Time: 0 minutes

Low Carb Chicken Pesto Rolls are a tasty and filling dish that are great for people who are watching how many carbs they eat. They're a hit with everyone because they taste great thanks to pesto, mozzarella, and sun-dried tomatoes.

Ingredients: 4 chicken breasts, pounded thin. 1/2 cup pesto sauce. 1 cup shredded mozzarella cheese. 1/4 cup sun-dried tomatoes, chopped. Salt and pepper to taste. Fresh basil leaves for garnish.

Instructions: Warm the oven up to 190C 375F. Put a little pesto sauce on top of each chicken breast that has been pounded. Add sun-dried tomato chunks and shredded mozzarella cheese on top of the pesto layer. Add pepper and salt to taste. Use toothpicks to hold each chicken breast together as you roll it up tightly. In a baking dish, put the chicken rolls seam side down. It should be baked in a hot oven for 25 to 30 minutes, or until the chicken is done and the cheese is melted and bubbly. Take out the toothpicks before serving. Add some fresh basil leaves as a garnish. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 30 minutes

Indulge in the ultimate chocolate lover's dream with these Triple Chocolate Chunk Brownies. They are rich, fudgy, and loaded with three different types of chocolate chips for an extra burst of flavor in every bite.

Ingredients: 1 cup 2 sticks unsalted butter. 2 cups granulated sugar. 4 large eggs. 1 teaspoon vanilla extract. 1 cup all-purpose flour. 1/2 cup unsweetened cocoa powder. 1/2 teaspoon salt. 1 cup semisweet chocolate chips. 1/2 cup white chocolate chips. 1/2 cup milk chocolate chips.

Instructions: Grease a 9 x 13-inch baking pan and preheat your oven to 350 degrees Fahrenheit 175 degrees Celsius. The unsalted butter should be melted in 30-second increments in a microwave-safe bowl. Let it cool down a little. Mix the eggs, vanilla extract, and granulated sugar in a different bowl until thoroughly blended. Stirring constantly, slowly add the melted butter to the sugar and egg mixture. Add the salt, unsweetened cocoa powder, and all-purpose flour and sift. Blend until barely combined. Combine the semisweet, white, and milk chocolate chips and fold them in to make a triple chocolate treat. Transfer the brownie mixture into the baking pan that has been preheated and level it out. A toothpick inserted into the center should come out with a few moist crumbs, not wet batter, after baking for 30 to 35 minutes in a preheated oven. Before slicing the brownies into squares, let them cool in the pan for approximately fifteen minutes. Enjoy your rich Triple Chocolate Chunk Brownies after you've served them!

Prep Time: 20 minutes

Cook Time: 35 minutes

A rich chocolate cake made with almond flour that is keto-friendly and great for satisfying your sweet tooth while staying low-carb.

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

Instructions: Preheat oven to 350F 175C and grease a cake pan. In a bowl, mix almond flour, cocoa powder, erythritol, baking powder, and salt. In another bowl, whisk eggs, almond milk, melted coconut oil, and vanilla extract. Combine wet and dry ingredients until well combined. Pour the batter into the cake pan and spread it evenly. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let it cool before slicing and serving.

Prep Time: 15 minutes

Cook Time: 30 minutes

This Slow Cooker Buffalo Chicken Lasagna combines the spicy kick of buffalo sauce with the creamy richness of ranch dressing, layered between lasagna noodles and topped with melted cheese. It's an easy and flavorful twist on classic lasagna, perfect for busy weeknights or game day gatherings.

Ingredients: 1 lb chicken breasts, cooked and shredded. 1 cup buffalo sauce. 1 cup ranch dressing. 1 cup shredded mozzarella cheese. 1 cup crumbled blue cheese. 12 lasagna noodles, uncooked. 1 cup chicken broth. 1/4 cup chopped green onions optional, for garnish.

Instructions: Shred the chicken and mix it with the ranch dressing and buffalo sauce in a bowl until everything is well mixed. In the bottom of the slow cooker, spread out a thin layer of the chicken mix. Put 4 lasagna noodles on top of the chicken mixture. If they don't fit, break them up to make them fit. Add blue cheese and mozzarella cheese on top of the noodles. Add more layers until all the ingredients are used up. Top with a layer of cheese to finish. Around the edges of the lasagna, pour chicken broth. Cover and set the heat to low. Let it cook for 4 to 5 hours, or until the noodles are soft and the cheese melts. If you want, you can add chopped green onions as a garnish before serving.

Prep Time: 15 minutes

Cook Time: 240 minutes

Enjoy the delicious flavors of berries and basil mixed into a smooth, vegan cheese. This is great for spreading on crackers or using as a dip.

Ingredients: 1 cup raw cashews, soaked overnight. 1/4 cup nutritional yeast. 1 tablespoon lemon juice. 1 tablespoon apple cider vinegar. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. 1/4 teaspoon sea salt. 1/4 cup fresh basil leaves, chopped. 1 cup mixed berries such as strawberries, blueberries, raspberries. 1 tablespoon maple syrup. 1 tablespoon tapioca flour. 1/4 cup almond milk.

Instructions: Set the oven to 350F 175C and heat it up. Using a food processor, blend the cashews that have been soaked, nutritional yeast, lemon juice, apple cider vinegar, garlic powder, onion powder, and sea salt until the mixture is smooth and creamy. Put the cashew mixture in a saucepan and set it over medium-low heat. Also add the mixed berries, maple syrup, tapioca flour, and almond milk. Mix the chopped basil leaves in. For about 5 to 7 minutes, stir the mixture all the time as it cooks until it thickens and the berries get soft. Cover the mixture with foil and put it in a baking dish. After the oven is hot, bake for 20 to 25 minutes, or until the cheese is set and the top is a little golden. Take it out of the oven and let it cool down for a few minutes before you serve it. Have fun!

Prep Time: 15 minutes

Cook Time: 25 minutes

Celebrate Fair Trade Month with these delicious and mini-sized chocolate bundt cakes. Made with fair trade chocolate chips, these cakes are not only indulgent but also support ethical and sustainable cocoa production.

Ingredients: 1 1/4 cups all-purpose flour. 1/2 cup unsweetened cocoa powder. 1/2 teaspoon baking powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup unsalted butter, softened. 1 cup granulated sugar. 2 large eggs. 1 teaspoon vanilla extract. 1/2 cup buttermilk. 1/2 cup hot water. 1/2 cup fair trade chocolate chips.

Instructions: Grease a small bundt cake pan and preheat the oven to 350 degrees Fahrenheit 175 degrees Celsius. Mix the flour, baking powder, baking soda, cocoa powder, and salt in a bowl. Put aside. Beat the softened butter and granulated sugar in a separate large mixing bowl until they become light and fluffy. One egg at a time, adding and beating thoroughly after each addition. Add the vanilla extract and stir. Add the dry ingredients in thirds, starting and ending with the dry ingredients, and alternating with the buttermilk. Once the batter is smooth, stir in the hot water. Mix in the chocolate chips that are fair trade. Fill each of the mini bundt cake pan's cavities to about two thirds full with batter as you pour it in. If a toothpick is inserted into the cakes, it should come out clean after about 20 to 25 minutes of baking. After letting the cakes cool in the pan for ten minutes, take them out and let them cool fully on a wire rack. For an extra decadent touch, you can dust them with cocoa powder or drizzle them with melted fair trade chocolate once they've cooled. Enjoy your Fair Trade Month Baby Chocolate Bundt Cakes!

Prep Time: 15 minutes

Cook Time: 25 minutes

You can enjoy the tastes of pizza in one easy-to-use skillet dish with this One Pot Italian Sausage Pizza Bake. Make it for a quick dinner that everyone in the family will love.

Ingredients: 1 lb Italian sausage. 1/2 cup onion, chopped. 1/2 cup green bell pepper, chopped. 1/2 cup red bell pepper, chopped. 2 cloves garlic, minced. 1 can 14 oz diced tomatoes. 1 can 8 oz tomato sauce. 1 tsp dried oregano. 1 tsp dried basil. 1/2 tsp red pepper flakes optional. 2 cups shredded mozzarella cheese. 1/2 cup grated Parmesan cheese. 1 cup sliced pepperoni. 2 cups penne pasta. Salt and pepper to taste. Fresh basil leaves for garnish optional.

Instructions: In a large ovenproof skillet, cook the Italian sausage over medium heat until browned and crumbled. Remove any excess fat. Add the chopped onion, green bell pepper, red bell pepper, and minced garlic to the skillet. Cook until the vegetables are tender. Stir in the diced tomatoes, tomato sauce, dried oregano, dried basil, and red pepper flakes if using. Season with salt and pepper to taste. Add the penne pasta to the skillet and stir to combine. Bring to a simmer and cook for about 10-12 minutes, or until the pasta is al dente. Preheat your oven's broiler. Sprinkle the shredded mozzarella cheese and grated Parmesan cheese over the top of the pasta mixture. Arrange the sliced pepperoni on top of the cheese layer. Place the skillet under the broiler and cook until the cheese is bubbly and golden brown, about 2-3 minutes. Keep a close eye on it to prevent burning. Garnish with fresh basil leaves if desired. Serve hot and enjoy your delicious One Pot Italian Sausage Pizza Bake!

Prep Time: 15 minutes

Cook Time: 25 minutes

This chicken and green bean stir-fry is quick and tasty, and it's perfect for busy weeknights. Serve over steamed rice for a filling meal. The sauce goes well with the soft chicken slices and crunchy green beans.

Ingredients: 1 lb chicken breast, thinly sliced. 1 lb green beans, trimmed and halved. 3 cloves garlic, minced. 2 tablespoons soy sauce. 1 tablespoon oyster sauce. 1 tablespoon sesame oil. 1 teaspoon cornstarch. 1/2 teaspoon red pepper flakes. 1 tablespoon vegetable oil. Salt and pepper to taste. Sesame seeds for garnish. Cooked rice for serving.

Instructions: Sesame oil, cornstarch, red pepper flakes, and soy sauce should all be mixed together in a small bowl. Put away. Put vegetable oil in a big pan or wok and heat it over medium-high heat. Chop up some garlic and add it. Stir-fry for 30 seconds. Stir-fry the chicken slices in the pan for about 5 to 6 minutes, or until they are fully cooked. It will take about 4 to 5 minutes of stir-frying after adding the green beans to the pan until they are tender-crisp. Cover the chicken and green beans with the sauce mix. Mix well to cover everything, then cook for another two to three minutes or until the sauce gets thicker. Add pepper and salt to taste. Put the hot stir-fry on top of cooked rice and sprinkle sesame seeds on top. Have fun!

Prep Time: 15 minutes

Cook Time: 15 minutes

A delicious and healthy parfait featuring Greek yogurt, fresh berries, and crunchy granola. This parfait is a delightful treat that satisfies your sweet cravings while providing a good dose of nutrients.

Ingredients: 2 cups Greek yogurt. 1 cup mixed berries strawberries, blueberries, raspberries. 1/2 cup granola. 1 tablespoon honey. Mint leaves for garnish.

Instructions: Put 1/4 cup of Greek yogurt at the bottom of each serving glass or bowl. Put some mixed berries on top of the yogurt. The granola should be spread out over the berries. Add half a teaspoon of honey to the granola. Add more layers until the glass is full, and top it off with a dollop of yogurt. Add mint leaves as a garnish. Serve right away and enjoy!

Prep Time: 10 minutes

Cook Time: 0 minutes