Primulasim

These stuffed peppers with turkey and couscous are a tasty and healthy meal. They have a lot of flavor and are a good choice for dinner.

Ingredients: 4 large bell peppers. 1 lb ground turkey. 1 cup couscous. 1 small onion, finely chopped. 2 cloves garlic, minced. 1 can 14 oz diced tomatoes. 1/2 cup chicken broth. 1 tsp ground cumin. 1/2 tsp paprika. Salt and pepper to taste. 1/2 cup shredded cheese optional. Fresh parsley for garnish optional.

Instructions: Turn on your oven and heat it up to 375F 190C. Peel the bell peppers and cut off the tops. Then take out the seeds and membranes. Put them away. Warm up the ground turkey in a big pan over medium-low heat until it's no longer pink. As it cooks, break it up into little pieces. Put the minced garlic and chopped onion into the pan with the turkey. After a few minutes of cooking, the onion should be clear. You can add the chicken broth, ground cumin, paprika, salt, and pepper, along with the diced tomatoes and their juices. Combine well. Turn the heat down to low, cover, and cook for five minutes or until the couscous soaks up the liquid and gets soft. Put some turkey and couscous inside each bell pepper. Put the stuffed peppers in a baking dish. If you want, you can top each pepper with shredded cheese. Put the baking dish in a hot oven and cover it with foil. Bake for 25 to 30 minutes, or until the peppers are soft. Take off the foil and bake for another 5 to 10 minutes, or until the cheese melts and bubbles if you used it. Add fresh parsley as a garnish if you like. Glad you liked the stuffed peppers! Keep them hot!

Prep Time: 20 minutes

Cook Time: 40 minutes

What a great treat! These Fruity Pebble Cupcakes have all the fruity goodness of Fruity Pebbles cereal and are soft and fluffy like a cupcake. Their fruity taste makes them great for kids' parties or anyone who likes a sweet surprise.

Ingredients: 1 1/2 cups all-purpose flour. 1 1/2 tsp baking powder. 1/4 tsp salt. 1/2 cup unsalted butter, softened. 1 cup granulated sugar. 2 large eggs. 1 tsp vanilla extract. 1/2 cup whole milk. 1 cup Fruity Pebbles cereal. 1/4 cup Fruity Pebbles cereal for garnish. Fruity Pebbles marshmallows optional, for decoration. 1 batch of your favorite vanilla frosting.

Instructions: Warm up the oven to 350F 175C and put cupcake liners in a muffin tin. Mix the flour, baking powder, and salt together in a medium-sized bowl using a whisk. Melt the butter and add the sugar. Mix them together in another large bowl until they are light and fluffy. One at a time, add the eggs and beat well after each one. Add the vanilla extract and mix well. Slowly add the dry ingredients to the wet ingredients, mixing them in with the milk every so often. Start with the dry ingredients and end with the milk. Don't mix any further than that. Mix in 1 cup of Fruity Pebbles cereal slowly into the cupcake batter. Fill each cupcake liner about two thirds of the way to the top with batter. In a hot oven, bake for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean. After taking the cupcakes out of the oven, let them cool in the pan for a few minutes. Then, move them to a wire rack to finish cooling. Get out your favorite vanilla frosting and frost each cupcake once they are completely cool. As a decoration, sprinkle the last 1/4 cup of Fruity Pebbles cereal on top of each cupcake. For an extra fun touch, you can decorate with Fruity Pebbles marshmallows if you want to. Take your Fruity Pebble Cupcakes out and enjoy them!

Prep Time: 20 minutes

Cook Time: 20 minutes

These Greek couscous bowls are bursting with Mediterranean flavors and are perfect for a light and healthy meal. Packed with fresh vegetables and herbs, they are easy to make and incredibly satisfying. Plus, they can be customized with your favorite toppings!

Ingredients: 1 cup couscous. 1 1/4 cups vegetable broth. 1 cup cherry tomatoes, halved. 1 cucumber, diced. 1/2 cup kalamata olives, sliced. 1/4 cup red onion, finely chopped. 1/4 cup fresh parsley, chopped. 1/4 cup fresh mint, chopped. 1/4 cup extra virgin olive oil. 2 tablespoons lemon juice. Salt and pepper to taste. Vegan feta cheese optional.

Instructions: In a saucepan, bring vegetable broth to a boil. Add couscous, cover, and remove from heat. Let it sit for 5 minutes. Fluff couscous with a fork and transfer to a large mixing bowl. Add cherry tomatoes, cucumber, olives, red onion, parsley, and mint to the couscous. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper. Pour dressing over the couscous mixture and toss until well combined. Divide couscous mixture into bowls and top with vegan feta cheese if desired. Serve immediately or refrigerate for a chilled option.

Prep Time: 15 minutes

Cook Time: 5 minutes

The creamy richness of avocado and the crunch of roasted chickpeas come together in this colorful salad. The salad is balanced with fresh mixed greens and juicy cherry tomatoes. This vegan meal is filling and healthy, and it's great for lunch or a light dinner.

Ingredients: 1 can chickpeas, drained and rinsed. 1 ripe avocado, diced. 1 cup cherry tomatoes, halved. 1/4 red onion, thinly sliced. 2 cups mixed greens. 2 tablespoons olive oil. 1 tablespoon lemon juice. 1 teaspoon cumin. Salt and pepper to taste.

Instructions: Preheat oven to 400F 200C. In a bowl, toss chickpeas with olive oil, cumin, salt, and pepper until coated. Spread chickpeas on a baking sheet and roast for 20-25 minutes, until crispy. In a large salad bowl, combine mixed greens, cherry tomatoes, red onion, and diced avocado. Once chickpeas are roasted, let them cool slightly, then add to the salad. Drizzle lemon juice over the salad, season with additional salt and pepper if desired, and toss gently to combine. Serve immediately.

Prep Time: 15 minutes

Cook Time: 25 minutes

This refreshing kale salad combines the earthy flavor of kale with the bright citrus sweetness of oranges and grapefruits. Toasted almonds add a crunchy texture, while dried cranberries provide a delightful chewiness. The simple yet flavorful dressing ties everything together, making it a perfect light and healthy meal or side dish.

Ingredients: 1 bunch kale, stems removed and leaves thinly sliced. 1 orange, peeled and segmented. 1 grapefruit, peeled and segmented. 1/4 cup sliced almonds, toasted. 2 tablespoons dried cranberries. 2 tablespoons olive oil. 1 tablespoon lemon juice. 1 tablespoon maple syrup. Salt and pepper to taste.

Instructions: In a large bowl, combine kale, orange segments, grapefruit segments, almonds, and dried cranberries. In a small bowl, whisk together olive oil, lemon juice, maple syrup, salt, and pepper to make the dressing. Pour the dressing over the salad and toss until well combined. Let the salad sit for 5-10 minutes to allow the flavors to meld together. Serve and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

Start your day with a delightful combination of rich chocolate and nutty walnuts in a convenient breakfast cookie. These cookies are made with wholesome ingredients to give you a tasty and energizing start to your morning.

Ingredients: 1 cup rolled oats. 1/2 cup whole wheat flour. 1/4 cup cocoa powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/4 cup coconut oil, melted. 1/4 cup honey or maple syrup. 1 large egg. 1 teaspoon vanilla extract. 1/2 cup chopped walnuts. 1/4 cup dark chocolate chips.

Instructions: Preheat the oven to 350F 175C and line a baking sheet with parchment paper. In a large bowl, combine the rolled oats, whole wheat flour, cocoa powder, baking soda, and salt. In a separate bowl, whisk together the melted coconut oil, honey or maple syrup, egg, and vanilla extract. Add the wet ingredients to the dry ingredients and mix until well combined. Fold in the chopped walnuts and dark chocolate chips. Scoop spoonfuls of the cookie dough onto the prepared baking sheet, spacing them apart. Gently flatten each cookie with the back of a spoon. Bake in the preheated oven for about 10-12 minutes, or until the cookies are set. Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy these delicious chocolate walnut breakfast cookies as a quick and satisfying morning treat!

Prep Time: 15 minutes

Cook Time: 10-12

A tasty and savory side dish that goes well with grilled meats is these Perfect BBQ Baked Beans. Barbecue sauce, molasses, and a touch of bacon combine to make a flavorful and rich dish that is sure to please at any cookout.

Ingredients: 4 cans 15 oz each navy beans, drained and rinsed. 1 cup barbecue sauce. 1/2 cup ketchup. 1/4 cup molasses. 1/4 cup brown sugar, packed. 1/4 cup apple cider vinegar. 1 tablespoon Dijon mustard. 1 teaspoon Worcestershire sauce. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. 1/4 teaspoon black pepper. 1/2 cup cooked and crumbled bacon optional. 1/4 cup chopped fresh parsley for garnish.

Instructions: Preheat your oven to 350F 175C. In a large mixing bowl, combine the drained navy beans, barbecue sauce, ketchup, molasses, brown sugar, apple cider vinegar, Dijon mustard, Worcestershire sauce, garlic powder, onion powder, and black pepper. Mix well to ensure the beans are evenly coated. Transfer the bean mixture to a casserole dish or a Dutch oven. If desired, sprinkle the cooked and crumbled bacon over the top of the beans. Cover the dish with a lid or aluminum foil and bake in the preheated oven for 45-50 minutes, or until the beans are hot and bubbly. Remove the cover and bake for an additional 10-15 minutes to allow the top to caramelize slightly. Once done, remove from the oven and let it cool for a few minutes. Garnish with chopped fresh parsley before serving. Serve the Perfect BBQ Baked Beans as a side dish at your next barbecue or family gathering.

Prep Time: 15 minutes

Cook Time: 60 minutes

This beef stew is hearty and tasty. It is cooked in the Instant Pot and then air-fried to make it crispy. This dish is perfect for a warm meal on a cold day.

Ingredients: 2 lbs beef stew meat, cubed. 3 cups beef broth. 4 carrots, sliced. 3 potatoes, diced. 1 onion, chopped. 2 cloves garlic, minced. 1 cup frozen peas. 2 tablespoons tomato paste. 1 teaspoon salt. 1/2 teaspoon black pepper. 1/2 teaspoon thyme. 1/2 teaspoon rosemary. 2 tablespoons olive oil. 2 tablespoons all-purpose flour.

Instructions: In a bowl, toss the cubed beef with flour, salt, and black pepper to coat evenly. Set your air fryer to 400F 200C and preheat for 5 minutes. Add olive oil to the air fryer basket, then add the coated beef cubes. Air fry for 8-10 minutes, turning halfway until browned. Remove the beef from the air fryer and set it aside. In the Instant Pot, add chopped onions and minced garlic. Saut for 2 minutes. Add tomato paste, thyme, and rosemary. Stir for another 2 minutes. Add browned beef back to the Instant Pot, followed by carrots, potatoes, and beef broth. Close the Instant Pot lid and set it to pressure cook on high for 35 minutes. Once the cooking is done, release the pressure naturally for 10 minutes, then manually release the remaining pressure. Stir in the frozen peas and let them cook in the residual heat for a few minutes. Serve hot, garnished with fresh herbs if desired.

Prep Time: 20 minutes

Cook Time: 45 minutes

These Halloumi Veggie Burger Wraps are a delightful combination of grilled halloumi cheese, creamy hummus, and a fresh vegetable salad, all wrapped in a whole wheat tortilla. They're perfect for a quick and healthy lunch or dinner option.

Ingredients: 2 halloumi cheese slices. 2 whole wheat tortillas. 1/2 cup hummus. 1 cup mixed salad greens lettuce, spinach, arugula. 1/2 cucumber, thinly sliced. 1/2 red bell pepper, thinly sliced. 1 small red onion, thinly sliced. 2 tablespoons olive oil. 1 tablespoon balsamic vinegar. Salt and pepper to taste. Optional: hot sauce or sriracha for added spice.

Instructions: Preheat a grill or grill pan over medium-high heat. Brush the halloumi cheese slices with olive oil and place them on the grill. Cook for 2-3 minutes on each side or until grill marks appear and the cheese is slightly softened. In a small bowl, whisk together the remaining olive oil, balsamic vinegar, salt, and pepper to create a dressing for the salad greens. Lay out the whole wheat tortillas and spread a generous layer of hummus on each one. Place the grilled halloumi slices on top of the hummus. In a separate bowl, toss the mixed salad greens, cucumber, red bell pepper, and red onion with the dressing. Divide the salad mixture between the two tortillas, placing it on top of the halloumi. If desired, drizzle some hot sauce or sriracha over the ingredients for extra spice. Fold in the sides of the tortillas and then roll them up tightly, creating a wrap. Slice the wraps in half diagonally and serve immediately. Enjoy your delicious Halloumi Veggie Burger Wraps!

Prep Time: 15 minutes

Cook Time: 6 minutes

Indulge in the rich flavors of chocolate and salted caramel with this decadent tart. A buttery cocoa crust holds a luscious layer of homemade salted caramel, topped with a silky smooth dark chocolate ganache. Each bite is a perfect balance of sweetness and saltiness, making it an irresistible treat for any occasion.

Ingredients: 1 1/2 cups all-purpose flour. 1/2 cup unsalted butter, cold and cubed. 1/4 cup granulated sugar. 1/4 teaspoon salt. 1/4 cup unsweetened cocoa powder. 1/4 cup heavy cream. 1 cup granulated sugar. 6 tablespoons unsalted butter. 1/2 cup heavy cream. 1 teaspoon sea salt flakes. 1 cup dark chocolate chips.

Instructions: Warm the oven up to 175F 350C. When you put flour, cold cubed butter, sugar, salt, and cocoa powder into a food processor, pulse it a few times to make coarse crumbs. Cover the bottom and sides of a tart pan with the mixture by pressing it in. It needs to be baked for 15 to 20 minutes until it's set. Allow it to totally cool down. Warm up the heavy cream in a saucepan. Over medium heat, melt the sugar in a different saucepan until it turns a deep amber color. Mix the butter into the melted sugar until it's all mixed in. Mix the warm cream in slowly while stirring all the time until it's smooth. Watch out, because it might bubble up. Add the sea salt flakes and mix well. Place the crust in the fridge for about an hour or until the caramel is set. Melt the dark chocolate chips in the microwave or over a double boiler once the caramel is set. Put the melted chocolate on top of the caramel layer, and if you want, you can add more sea salt flakes on top. Put the tart in the fridge for about 30 minutes, or until the chocolate sets. Cut it up and serve it cold. Have fun!

Prep Time: 30 minutes

Cook Time: 40 minutes

This Paleo-friendly recipe combines the earthy flavors of roasted fennel and red onion with the bright, citrusy sweetness of orange segments. It's a delightful side dish or salad option that's bursting with flavor and vibrant colors.

Ingredients: 2 fennel bulbs, thinly sliced. 2 red onions, thinly sliced. 2 oranges, peeled and segmented. 2 tablespoons olive oil. 1 teaspoon dried thyme. Salt and pepper to taste. Fresh parsley for garnish optional.

Instructions: Set the oven temperature to 425F 220C. The red onions and sliced fennel should be combined in a big bowl. Over the vegetables, drizzle with olive oil and toss to coat evenly. Add salt, pepper, and dried thyme to the mixture and toss once more to evenly distribute the seasonings. Arrange the red onions and seasoned fennel in a single layer on a baking sheet. Roast the vegetables in the preheated oven for 20 to 25 minutes, stirring once halfway through, or until they are soft and beginning to caramelize. Peel and cut the oranges into segments while the vegetables are roasting. After the red onions and fennel have finished roasting, take them out of the oven and allow them to cool slightly. Arrange the orange segments, red onions, and roasted fennel in a serving dish. If desired, garnish with fresh parsley. Warm it up as a side dish or a cool Paleo salad.

Prep Time: 15 minutes

Cook Time: 25 minutes

These delightful Blueberry Daze Donuts are a perfect treat for blueberry lovers. They are sweet, fluffy, and bursting with blueberry goodness. Whether you enjoy them for breakfast or as a snack, they will surely satisfy your cravings.

Ingredients: 1 cup blueberries. 2 cups all-purpose flour. 1/2 cup granulated sugar. 2 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp salt. 1/2 cup buttermilk. 1/4 cup unsalted butter, melted. 1 large egg. 1 tsp vanilla extract. Oil for frying. Powdered sugar for dusting.

Instructions: Mix the flour, sugar, baking soda, baking powder, and salt together in a bowl. Beat the egg, melted butter, buttermilk, and vanilla extract in a separate bowl. Mixing until just combined, pour the wet ingredients into the dry ingredients. Fold in the blueberries gently. Preheat oil to 350F 175C in a deep fryer or large heavy pot. Spoonfuls of batter should be dropped into the hot oil and fried for two to three minutes on each side, or until golden brown. After taking the donuts out of the oil, pat dry with paper towels. Serve the warm donuts right away after dusting them with powdered sugar. Savor the Donuts Blueberry Daze!

Prep Time: 15 minutes

Cook Time: 10 minutes

A nutritious and comforting vegan soup packed with lentils, vegetables, and aromatic spices. Perfect for a cozy night in.

Ingredients: 1 cup dried green lentils. 4 cups vegetable broth. 1 onion, diced. 2 carrots, chopped. 2 celery stalks, sliced. 3 cloves garlic, minced. 1 can 14 oz diced tomatoes. 1 teaspoon cumin. 1 teaspoon paprika. 1/2 teaspoon turmeric. Salt and pepper to taste. 2 cups chopped kale or spinach. Juice of 1 lemon. 2 tablespoons olive oil.

Instructions: Put olive oil in a big pot and heat it over medium-low heat. Put in the carrots, onions, and celery. Cook the vegetables in oil until they are soft. Put in the pepper, salt, garlic, cumin, paprika, and turmeric. Mix well. Add the lentils, vegetable broth, and diced tomatoes with their juice. Bring up the temperature. Turn down the heat and let the lentils simmer for 25 to 30 minutes, or until they are soft. Add spinach or kale and cook until it wilts. Add lemon juice at the end, and if you need to, change the seasoning. Enjoy this hearty vegan soup while it's still hot!

Prep Time: 15 minutes

Cook Time: 35 minutes

This recipe for Slow Cooker Flank Steak only takes 15 minutes to prepare, and the beef dinner it makes is very tender. As the meat cooks slowly over low heat, the soy sauce-based marinade gives it a great flavor.

Ingredients: 2 lbs flank steak. 1 onion, thinly sliced. 4 cloves garlic, minced. 1/2 cup soy sauce. 1/3 cup honey. 1/4 cup rice vinegar. 1 tbsp sesame oil. 1 tsp ground ginger. 1/4 tsp red pepper flakes. Salt and pepper to taste. 2 tbsp cornstarch. 2 tbsp water. Sesame seeds and green onions for garnish.

Instructions: Place sliced onions and minced garlic in the bottom of the slow cooker. In a small bowl, mix together soy sauce, honey, rice vinegar, sesame oil, ginger, red pepper flakes, salt, and pepper. Place flank steak on top of onions and garlic in the slow cooker. Pour soy sauce mixture over the steak. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until steak is tender. Once cooked, remove steak from slow cooker and let rest for 10 minutes. In a small bowl, mix cornstarch and water to create a slurry. Pour slurry into the slow cooker and stir to thicken the sauce. Slice steak against the grain and serve with sauce from the slow cooker. Garnish with sesame seeds and chopped green onions. Enjoy!

Prep Time: 15 minutes

Cook Time: 360 minutes

This Green Detox Smoothie is packed with nutrients and antioxidants that can aid in weight loss and boost your metabolism. It's a delicious and healthy way to start your day.

Ingredients: 1 cup spinach leaves. 1/2 cucumber, peeled and sliced. 1/2 green apple, chopped. 1/2 lemon, juiced. 1/2 inch ginger, grated. 1 cup water or coconut water. Ice cubes optional. Honey or stevia for sweetness optional.

Instructions: In a blender, mix together ginger, cucumber, green apple, spinach, and lemon juice. If you want, you can add water or coconut water and ice cubes. Mix until it's creamy and smooth. If it needs more sweetness, taste it and add honey or stevia. Again, blend for a short time to combine. Fill up a glass with your green detox smoothie, and enjoy!

Prep Time: 5 minutes

Cook Time: 0 minutes

A refreshing and flavorful salad combining tender chicken breast, pasta, and vibrant vegetables tossed in a zesty pesto dressing.

Ingredients: 2 cups cooked chicken breast, diced. 8 oz pasta penne or fusilli, cooked and cooled. 1/2 cup cherry tomatoes, halved. 1/2 cup black olives, sliced. 1/4 cup red onion, thinly sliced. 1/4 cup grated Parmesan cheese. 1/4 cup pesto sauce. 2 tablespoons olive oil. Salt and pepper to taste.

Instructions: In a large bowl, combine cooked chicken, pasta, cherry tomatoes, black olives, red onion, and Parmesan cheese. In a small bowl, whisk together pesto sauce, olive oil, salt, and pepper. Pour the pesto dressing over the chicken and pasta mixture. Toss until everything is evenly coated. Refrigerate the salad for at least 30 minutes to allow flavors to meld. Serve chilled and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

These Coconut Lime Sugar Cookie Bars are a delightful tropical twist on traditional sugar cookies. The combination of zesty lime and sweet coconut creates a refreshing flavor that pairs perfectly with a cup of tea or coffee.

Ingredients: 1 cup all-purpose flour. 1/2 cup unsalted butter, softened. 1/2 cup granulated sugar. 1 large egg. 1/2 teaspoon vanilla extract. 1/4 teaspoon salt. 1/2 cup shredded coconut. Zest of 1 lime. 2 tablespoons lime juice. 1/4 cup powdered sugar for dusting.

Instructions: Preheat oven to 350F 175C. Grease an 8x8-inch baking dish. In a mixing bowl, cream together the butter and granulated sugar until light and fluffy. Add the egg, vanilla extract, lime zest, and lime juice, and mix until well combined. Gradually add the flour and salt, mixing until a smooth dough forms. Fold in the shredded coconut. Spread the dough evenly into the prepared baking dish. Bake for 25-30 minutes or until lightly golden brown around the edges. Allow the bars to cool completely in the baking dish. Once cooled, dust with powdered sugar and cut into squares. Serve and enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes