Precius Sims

This chicken and vegetable stew cooked in a slow cooker is a hearty and healthy meal that is great for busy school nights. This dish is comforting and full of protein and vegetables. It's also easy to make ahead of time and freeze for later use.

Ingredients: 1.5 lbs chicken breast, cubed. 3 cups mixed vegetables carrots, celery, potatoes. 1 onion, chopped. 3 cloves garlic, minced. 1 can 14.5 oz diced tomatoes. 4 cups chicken broth. 1 tsp dried thyme. 1 tsp dried rosemary. Salt and pepper to taste.

Instructions: Chicken, mixed vegetables, onion, garlic, diced tomatoes, chicken broth, thyme, rosemary, salt, and pepper should all be put in a slow cooker. Turn the heat to low and cook for 6 to 8 hours or on high for 3 to 4 hours, until the chicken is done and the vegetables are soft. Enjoy while hot! Let stew cool down all the way before putting it in containers that can go in the freezer if you want to make meals ahead of time. Put the date and how to reheat on the label. You can freeze stew for up to three months.

Prep Time: 15 minutes

Cook Time: 240 minutes

With these adorable reindeer cookies, you can get into the holiday spirit! They're ideal for holiday parties and provide a fun activity for both children and adults. With the addition of pretzel antlers, chocolate chip eyes, and a red nose, the buttery, vanilla-flavored cookies are transformed into reindeer. These cookies are as appealing to the eye as they are to the palate!

Ingredients: 1 cup butter, softened. 1 cup granulated sugar. 1 egg. 1 teaspoon vanilla extract. 2 teaspoons baking powder. 3 cups all-purpose flour. 1/2 teaspoon salt. Mini pretzels. Mini chocolate chips. Red M&M's or candy-coated chocolates.

Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Mix the butter and sugar in a big bowl until the mixture is light and fluffy. Add the egg and vanilla extract and mix them in well. Mix the flour, baking powder, and salt together in a different bowl. Mix the dry ingredients into the wet ingredients one at a time until a dough forms. Take dough balls about the size of a tablespoon and roll them into balls. Cover the baking sheet with foil and put them on it. Press down gently on each cookie dough ball to make them a little flatter. To make the cookies look like antlers, put two small pretzels on top of each one. For the eyes, press two small chocolate chips just below the pretzels. To make the reindeer's nose, put a red M&M or candy-coated chocolate below the eyes. Take the cookies out of the oven and heat it up. Bake them for 8 to 10 minutes, or until the edges start to turn 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.

Prep Time: 20 minutes

Cook Time: 10 minutes

Experience the bold flavors of Texas with this Longhorn Brisket recipe. A perfect balance of spices and slow smoking results in a tender and mouthwatering brisket that's sure to impress.

Ingredients: 1 whole beef brisket 12-14 pounds. 1/4 cup kosher salt. 1/4 cup black pepper, coarsely ground. 1/4 cup paprika. 1/4 cup brown sugar. 2 tablespoons garlic powder. 2 tablespoons onion powder. 1 tablespoon cayenne pepper. 1 tablespoon cumin. 1 tablespoon chili powder. Wood chunks or chips oak or hickory.

Instructions: Trim excess fat from the brisket, leaving about 1/4 inch. In a bowl, combine salt, black pepper, paprika, brown sugar, garlic powder, onion powder, cayenne pepper, cumin, and chili powder to create the rub. Apply the rub evenly over the brisket, ensuring good coverage on all sides. Let it sit at room temperature for 30 minutes. Prepare your smoker with wood chunks or chips, bringing the temperature to 225F 107C. Place the brisket on the smoker grates, fat side up. Maintain a consistent temperature throughout the cooking process. Smoke the brisket for 1.5 hours per pound or until the internal temperature reaches 195-203F 90-95C. Once done, remove the brisket from the smoker and let it rest for 30 minutes before slicing against the grain. Serve and enjoy the flavorful Longhorn Brisket!

Prep Time: 20 minutes

Cook Time: 14 minutes

Juicy chicken cutlets cooked to perfection in a creamy sauce infused with garlic and Dijon mustard.

Ingredients: 4 chicken cutlets. Salt and pepper to taste. 2 tablespoons olive oil. 1/2 cup chicken broth. 1 cup heavy cream. 2 cloves garlic, minced. 1 tablespoon Dijon mustard. 1 tablespoon chopped fresh parsley.

Instructions: Season chicken cutlets with salt and pepper. In a large skillet, heat olive oil over medium-high heat. Add chicken cutlets and cook until golden brown on both sides, about 4 minutes per side. Remove chicken from skillet and set aside. In the same skillet, add chicken broth and deglaze the pan, scraping up any browned bits. Stir in heavy cream, minced garlic, and Dijon mustard. Simmer until sauce thickens, about 5 minutes. Return chicken cutlets to the skillet and cook for an additional 2-3 minutes, until heated through. Garnish with chopped parsley before serving.

Prep Time: 10 minutes

Cook Time: 20 minutes

This Keto Paprika Chicken recipe is a simple and flavorful dish perfect for a low-carb dinner. The combination of paprika, garlic, and onion powder adds a rich flavor to the chicken without adding any extra carbs.

Ingredients: 4 boneless, skinless chicken breasts. 2 tablespoons olive oil. 2 teaspoons paprika. 1 teaspoon garlic powder. 1 teaspoon onion powder. 1/2 teaspoon salt. 1/4 teaspoon black pepper.

Instructions: Get the oven ready by heating it up to 400F 200C. Add the garlic powder, onion powder, salt, and black pepper to a small bowl and mix them together. Put chicken breasts on a baking sheet that has parchment paper on it. The paprika mix should be spread on both sides of the chicken breasts. Put it in the oven and bake for 20 to 25 minutes, or until the chicken is done and the juices run clear. Enjoy while hot!

Prep Time: 10 minutes

Cook Time: 25 minutes

This skinny chicken enchilada flatbread is a tasty and healthier alternative to regular enchiladas. It's full of flavor and great for a quick dinner during the week or as an appetizer at a party.

Ingredients: 2 boneless, skinless chicken breasts, cooked and shredded. 1/2 cup enchilada sauce. 2 whole wheat flatbreads. 1 cup reduced-fat shredded cheese blend. 1/4 cup diced red onion. 1/4 cup diced tomatoes. 2 tablespoons chopped fresh cilantro. 1/4 teaspoon ground cumin. 1/4 teaspoon chili powder. Salt and pepper to taste.

Instructions: Before you start cooking, heat the oven to 375F 190C. Put the chicken shreds, enchilada sauce, ground cumin, chili powder, salt, and pepper in a mixing bowl. The flatbreads should be put on a baking sheet that has parchment paper on it. Cover all of the flatbreads with the chicken mixture. On top of the chicken, sprinkle the shredded cheese mix. Red onion and tomato dices should be put on top. Put it in an oven that is already hot and bake for 10 to 12 minutes, or until the cheese melts and bubbles. Take it out of the oven and add chopped fresh cilantro on top. Cut it up and serve it hot. Have fun!

Prep Time: 15 minutes

Cook Time: 12 minutes

Indulge in the rich and decadent flavors of Eva Bakes Caramel Brownie Thumbprint Cookies. These delightful treats combine the goodness of brownie cookies with a gooey caramel center, creating a perfect balance of textures and tastes.

Ingredients: 1 cup all-purpose flour. 1/3 cup cocoa powder. 1/4 teaspoon salt. 1/2 cup unsalted butter, softened. 1/2 cup granulated sugar. 1 egg yolk. 2 tablespoons milk. 1 teaspoon vanilla extract. 3/4 cup chopped pecans. 14 soft caramel candies, unwrapped.

Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Mix the cocoa powder, salt, and flour together in a bowl using a whisk. When the butter is soft, put it in a different bowl and mix it with the sugar until it is smooth and creamy. Mix the egg yolk, milk, and vanilla extract into the butter mixture until everything is well mixed together. Add the dry ingredients to the wet ones one at a time and mix them together until a soft dough forms. Take dough balls about the size of a tablespoon and roll them into balls. Coat each dough ball evenly with the chopped pecans as you roll it in them. Spread the dough balls out on the baking sheet that has been prepared, leaving about 2 inches of space between each one. Put it in an oven that is already hot for 8 minutes. After taking the baking sheet out of the oven, put a caramel candy in the middle of each cookie. Put the baking sheet back in the oven and bake the cookies for another two to four minutes, or until they are set. 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.

Prep Time: 20 minutes

Cook Time: 12 minutes

The Uramaki Tonijn is a tasty inside-out sushi roll with fresh avocado and tuna. For sushi fans, it's a great choice because of the mix of tastes and textures.

Ingredients: 300g sushi rice. 4 sheets nori seaweed. 200g fresh tuna, thinly sliced. 1 avocado, sliced. 2 tbsp sesame seeds. 2 tbsp rice vinegar. 1 tbsp sugar. 1/2 tsp salt. Soy sauce, for dipping. Wasabi, for serving. Pickled ginger, for serving.

Instructions: Follow the directions on the package to cook the sushi rice. Mix rice vinegar, sugar, and salt in a small bowl until the sugar and salt are gone. Add this to the cooked sushi rice and mix it in. Put a nori sheet on a bamboo sushi mat so that the shiny side is facing down. Leave an inch of space at the top of the sushi rice and spread it out thinly over the nori. Add sesame seeds to the rice. On the bamboo mat, turn the nori sheet over so that the rice side is facing down. Put slices of avocado and tuna in the middle of the nori sheet. Roll the sushi tightly into a cylinder shape on the bamboo mat. With a sharp knife, cut the sushi roll into small pieces that are easy to eat. Put it on the plate with pickled ginger, soy sauce, and wasabi.

Prep Time: 30 minutes

Cook Time: 10 minutes

This smothered pork chop scalloped potato casserole is a hearty and comforting dish perfect for family dinners or special occasions. Tender pork chops are smothered in a creamy sauce and baked with layers of thinly sliced potatoes and onions, then topped with melted cheddar cheese for a satisfying meal.

Ingredients: 4 pork chops. 2 tablespoons olive oil. 1 teaspoon salt. 1 teaspoon black pepper. 1 teaspoon garlic powder. 1 teaspoon paprika. 4 medium potatoes, thinly sliced. 1 onion, thinly sliced. 1 cup shredded cheddar cheese. 1 cup chicken broth. 1 cup heavy cream. 2 tablespoons all-purpose flour. 2 tablespoons butter. Chopped parsley for garnish.

Instructions: Warm the oven up to 190C 375F. Put olive oil in a pan and heat it over medium-high heat. Salt, pepper, garlic powder, and paprika can be used to season pork chops. For about three to four minutes on each side, brown the pork chops in the pan. Take it out and set it aside. Put butter and flour in the same pan. Stir the food all the time until it turns golden brown. Slowly add the heavy cream and chicken broth, stirring all the time until the mixture gets thick. In a greased casserole dish, arrange slices of potatoes and onions. Pour the cream mix over the onions and potatoes. On top of the potatoes, put the pork chops that have been browned. Put foil over it and bake for 45 minutes. Take off the foil and cover the pork chops with shredded cheese. Bake for another 15 minutes, or until the cheese melts and bubbles. Add chopped parsley as a garnish before serving.

Prep Time: 20 minutes

Cook Time: 60 minutes

Savor the divine fusion of luscious chocolate, rich caramel, and ripe bananas in this mousse cake. It's the ideal dessert for anyone who enjoys chocolate!

Ingredients: 1 1/2 cups chocolate cookie crumbs. 1/4 cup unsalted butter, melted. 2 ripe bananas. 1/2 cup caramel sauce. 1 1/2 cups heavy cream. 12 ounces semisweet chocolate, chopped. 1 teaspoon vanilla extract. 1/4 cup powdered sugar. 1/4 cup chopped bananas for garnish. 1/4 cup caramel sauce for drizzling. Whipped cream optional, for serving.

Instructions: In a mixing bowl, combine chocolate cookie crumbs and melted butter. Press the mixture into the bottom of a 9-inch springform pan to form the crust. Chill in the refrigerator for 30 minutes. In a blender, blend the ripe bananas and 1/2 cup of caramel sauce until smooth. Set aside. In a microwave-safe bowl, melt the chopped semisweet chocolate in 30-second intervals until smooth. Allow it to cool slightly. In a separate bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Fold the melted chocolate into the whipped cream mixture until fully combined. Fold in the banana-caramel puree into the chocolate mousse mixture. Pour the chocolate mousse over the chilled crust in the springform pan. Smooth the top and refrigerate the cake for at least 4 hours, or until set. Once set, remove the cake from the springform pan and garnish with chopped bananas and a drizzle of caramel sauce. Serve slices with whipped cream if desired. Enjoy your Banana Caramel Chocolate Mousse Cake!

Prep Time: 30 minutes

Cook Time: 0 minutes

Indulge in the delightful combination of gingerbread spice and rich mocha flavors with these delectable sandwich cookies. A perfect holiday treat or anytime indulgence!

Ingredients: For the Cookies:. - 1 cup butter, softened. - 1 cup brown sugar, packed. - 1/4 cup molasses. - 1 egg. - 2 teaspoons ground ginger. - 1 teaspoon ground cinnamon. - 1/2 teaspoon ground nutmeg. - 1/4 teaspoon ground cloves. - 2 cups all-purpose flour. - 1/4 cup cocoa powder. - 1/2 teaspoon baking powder. - 1/4 teaspoon salt. For the Filling:. - 1/2 cup butter, softened. - 2 cups powdered sugar. - 2 tablespoons cocoa powder. - 1 teaspoon instant coffee granules. - 1 teaspoon vanilla extract.

Instructions: Set the oven to 350F 175C and heat it up. Mix the butter, brown sugar, and molasses in a large bowl until the mixture is light and fluffy. Add the egg and beat well. Mix the cloves, cinnamon, ginger, nutmeg, and flour in a different bowl. Add the baking powder, cocoa powder, and salt and mix them all together. Slowly add the dry ingredients to the wet ones and mix them together until they are well mixed. Place dough balls about 2 inches apart, each about the size of a tablespoon, on a baking sheet. Use the back of a spoon to slightly flatten each piece. Put it in the oven for 10 to 12 minutes, or until the edges are set. Let the cookies cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way. In a bowl, beat the softened butter until it is smooth and creamy. Powdered sugar, cocoa powder, instant coffee granules, and vanilla extract should be added slowly. Blend or beat until smooth and well mixed. Spread the filling on the flat side of half of the cookies once they are completely cool. You can also pipe it on. Add the last few cookies on top to make a sandwich cookie. You can decorate if you want to by dusting with powdered sugar or cocoa powder. Have fun with the tasty Gingerbread Mocha Sandwich Cookies!

Prep Time: 25 minutes

Cook Time: 12 minutes

Enjoy this chocolate chia pudding that is creamy and doesn't have any grains, gluten, or dairy in it. It tastes great and is good for you because it's full of fiber, antioxidants, and omega-3s.

Ingredients: 1/4 cup chia seeds. 1 cup almond milk. 2 tablespoons cocoa powder. 2 tablespoons maple syrup. 1/2 teaspoon vanilla extract. Pinch of salt.

Instructions: In a bowl, mix together chia seeds, almond milk, cocoa powder, maple syrup, vanilla extract, and a pinch of salt. Cover and refrigerate for at least 4 hours or overnight, until thickened. Stir well before serving. Top with desired toppings such as fresh fruit, nuts, or coconut flakes.

Prep Time: 5 minutes

Cook Time: 0 minutes

This Healthy Egg Salad Burger is a nutritious and delicious alternative to traditional burgers. It features a creamy egg salad made with Greek yogurt, red onion, and celery, all served on whole wheat buns with fresh veggies. It's a satisfying and guilt-free burger option!

Ingredients: 2 boiled eggs, chopped. 1/2 cup Greek yogurt. 1/4 cup diced red onion. 1/4 cup diced celery. 1 tablespoon Dijon mustard. 1 teaspoon lemon juice. Salt and pepper to taste. 4 whole wheat burger buns. Lettuce leaves. Sliced tomatoes. Sliced cucumbers.

Instructions: In a mixing bowl, combine the chopped boiled eggs, Greek yogurt, diced red onion, and diced celery. Add Dijon mustard and lemon juice to the mixture. Stir until well combined. Season the egg salad with salt and pepper to taste. Adjust seasoning as needed. Slice the whole wheat burger buns in half and lightly toast them in a toaster or on a griddle. Place a lettuce leaf on the bottom half of each bun, followed by a generous scoop of the healthy egg salad mixture. Top the egg salad with sliced tomatoes and cucumbers. Place the top half of the bun on the assembled ingredients to complete the burger. Serve your healthy egg salad burger with your choice of side dishes or enjoy it on its own.

Prep Time: 15 minutes

Cook Time: 0 minutes

With a delightful pumpkin spice flavor and a sweet glaze, these Glazed Pumpkin Buttermilk Donuts are the ideal fall treat. They're delicious for breakfast or dessert and very simple to make.

Ingredients: 1 cup all-purpose flour. 1/2 cup granulated sugar. 1/2 tsp baking soda. 1/2 tsp baking powder. 1/2 tsp ground cinnamon. 1/4 tsp ground nutmeg. 1/4 tsp ground cloves. 1/4 tsp salt. 1/2 cup pumpkin puree. 1/4 cup buttermilk. 1 egg. 2 tbsp unsalted butter, melted. 1 tsp vanilla extract. For the glaze:. 1 cup powdered sugar. 2-3 tbsp milk. 1/2 tsp vanilla extract. Orange food coloring optional.

Instructions: Grease a donut pan and preheat the oven to 350 degrees Fahrenheit 175 degrees Celsius. Mix the flour, sugar, baking powder, baking soda, cloves, cinnamon, and nutmeg in a bowl. Combine the melted butter, egg, pumpkin puree, buttermilk, and vanilla extract in a separate bowl and stir until thoroughly blended. Mix the dry and wet ingredients together, stirring just until combined. After snipping off a corner of a plastic sandwich bag or piping bag, transfer the batter to the prepared donut pan and pipe it into each cavity, filling it about two thirds of the way. A toothpick inserted into a donut should come out clean after baking for 12 to 15 minutes. After a few minutes, let the donuts cool in the pan before moving them to a wire rack to finish cooling. Whisk the milk, vanilla extract, and powdered sugar together until smooth to make the glaze. If you would like your glaze to have a pumpkin color, add orange food coloring. After dipping each donut into the glaze and letting any excess fall off, place them back on the wire rack to harden. While the glaze is still wet, sprinkle with optional decorations or sprinkles. Before serving, let the glaze set for approximately half an hour. Savor your mouthwatering Buttermilk Donuts with Glazed Pumpkin!

Prep Time: 15 minutes

Cook Time: 15 minutes

A hearty and comforting dish featuring giant meatballs nestled on a bed of spaghetti, smothered in rich marinara sauce.

Ingredients: 1 lb ground beef. 1/2 cup breadcrumbs. 1/4 cup grated Parmesan cheese. 1/4 cup chopped fresh parsley. 1 egg. Salt and pepper to taste. 1 jar marinara sauce. 1 lb spaghetti pasta.

Instructions: Preheat oven to 375F 190C. In a large bowl, combine ground beef, breadcrumbs, Parmesan cheese, parsley, egg, salt, and pepper. Mix well. Shape the meat mixture into large meatballs, about 2 inches in diameter. Place meatballs on a baking sheet lined with parchment paper. Bake meatballs in the preheated oven for 20-25 minutes or until cooked through. While meatballs are baking, cook spaghetti according to package instructions. In a large saucepan, heat marinara sauce over medium heat until heated through. Once meatballs are done, add them to the marinara sauce and let simmer for 5 minutes. Serve meatballs and sauce over cooked spaghetti. Enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes

You can enjoy this delicious ChocCherryCake Parfait, which has rich chocolate cake, sweet cherries, and smooth vanilla yogurt.

Ingredients: 1 cup chocolate cake, crumbled. 1 cup cherries, pitted and halved. 2 cups vanilla yogurt. 1/2 cup chocolate chips. Whipped cream for garnish. Fresh mint leaves for garnish.

Instructions: Make a layer of broken chocolate cake at the bottom of serving glasses or jars. Cherry halves and pits should be put on top of the chocolate cake layer. Add a layer of vanilla yogurt on top of the cherries. Add chocolate chips on top of the yogurt. Repeat the layers until the glasses are full. Add a dollop of whipped cream at the end to finish. Add some fresh mint leaves as a garnish. Put it in the fridge for at least 30 minutes before you serve it. Have fun with the tasty Chocolate Cherry Cake Parfait!

Prep Time: 15 minutes

Cook Time: 0 minutes

This Paleo chicken piccata is a flavorful and elegant dish that's perfect for a special occasion or a weeknight dinner. It's quick and easy to make but tastes like it came from a fancy restaurant.

Ingredients: 4 boneless, skinless chicken breasts. 1/4 cup almond flour. 2 tablespoons ghee. 1/4 cup chicken broth. Juice of 1 lemon. 2 tablespoons capers. 2 tablespoons fresh parsley, chopped. Salt and pepper to taste.

Instructions: Put the almond flour onto a dish and add some salt and pepper to taste. Shake off excess flour after dredging chicken breasts in almond flour. Heat the ghee in a big skillet over medium-high heat. Cook the chicken breasts in the skillet for 45 minutes on each side, or until they are cooked through and golden brown. Take out and set aside the chicken from the skillet. To the skillet, add the capers, lemon juice, and chicken broth. Cook for two to three minutes, scraping up any browned bits from the skillet's bottom. Place the chicken back in the skillet and cover it with sauce. Add chopped parsley as a garnish. Warm up the food.

Prep Time: 15 minutes

Cook Time: 15 minutes