Running Lau

Shrimp ceviche close up is a refreshing and flavorful dish that highlights the freshness of seafood. The acidity of lime juice 'cooks' the shrimp, while the addition of crunchy vegetables and creamy avocado adds texture and depth to the dish.

Ingredients: 1 lb fresh shrimp, peeled and deveined. 1 cup fresh lime juice. 1/2 red onion, thinly sliced. 1 jalapeo pepper, seeded and diced. 1/4 cup chopped fresh cilantro. 2 tomatoes, diced. 1 avocado, diced. Salt and pepper to taste. Tortilla chips, for serving.

Instructions: Mix shrimp and lime juice in a large bowl. Do not let the shrimp float above the water. Put it in the fridge for 30 minutes with the lid on to marinate. After letting the shrimp marinate, drain off any extra lime juice. To the shrimp, add jalapeo pepper, cilantro, tomatoes, and avocado. Toss gently to mix. Add pepper and salt to taste. Serve the shrimp ceviche right away with tortilla chips. Have fun!

Prep Time: 15 minutes

Cook Time: 0 minutes

This slow cooker recipe for ham and potato soup is free of added sugar and is good for people on Weight Watchers. It's smooth and tasty, and perfect for a cozy meal!

Ingredients: 1 lb ham, diced. 6 cups potatoes, peeled and diced. 1 onion, chopped. 3 cloves garlic, minced. 4 cups low-sodium chicken broth. 1 cup fat-free milk. 1/2 tsp dried thyme. Salt and pepper to taste. 1 cup reduced-fat shredded cheddar cheese. 2 tbsp chopped fresh parsley for garnish.

Instructions: In a slow cooker, combine diced ham, potatoes, onion, garlic, chicken broth, milk, thyme, salt, and pepper. Cover and cook on low for 7-8 hours or on high for 4-5 hours, until potatoes are tender. Stir in shredded cheddar cheese until melted. Serve hot, garnished with chopped parsley.

Prep Time: 15 minutes

Cook Time: 300 minutes

A tasty and comforting soup made with onions, garlic, roasted butternut squash, and warm spices.

Ingredients: 1 medium butternut squash, peeled, seeded, and cubed. 1 onion, chopped. 2 cloves garlic, minced. 4 cups vegetable broth. 1 teaspoon ground cumin. 1/2 teaspoon ground cinnamon. 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 minced garlic and chopped onion. Saut until the onions are soft. Salt and pepper should be added along with the cubed butternut squash. Mix well. Add the vegetable broth and bring it to a boil. Then lower the heat and let it simmer for 15 minutes, or until the squash is soft. Blend the soup until it's smooth with an immersion blender. If you need to, change the seasoning. If you want, you can serve it hot with a drizzle of olive oil or a sprinkle of fresh herbs on top.

Prep Time: 10 minutes

Cook Time: 20 minutes

For a quick and filling meal, try this tasty Chicken, Bacon, and Avocado Wrap. It tastes great and is great for lunch or a light dinner.

Ingredients: 2 large tortillas. 1 cup cooked chicken breast, sliced. 4 strips cooked bacon, crumbled. 1 ripe avocado, sliced. 1/2 cup shredded lettuce. 1/4 cup diced tomatoes. 1/4 cup shredded cheddar cheese. 2 tablespoons ranch dressing.

Instructions: Place the tortillas on a clean surface. Spread the bacon bits, avocado slices, shredded lettuce, diced tomatoes, shredded cheddar cheese, and sliced chicken breast out evenly on each tortilla. Add one tablespoon of ranch dressing to each tortilla and spread it over the toppings. Fold the tortillas' sides in, and then roll them up tightly. If necessary, use toothpicks to keep them together. You can eat it right away or wrap it up in foil and take it with you.

Prep Time: 15 minutes

Cook Time: 10 minutes

This Potato Chicken Gratin in One Pan is a hearty and filling meal that's great for busy weeknights. There are soft chicken breasts on a bed of thinly sliced potatoes, onions, and garlic. There is also a creamy cheddar cheese sauce on top of everything. It's easy to clean up because everything is cooked in one skillet.

Ingredients: 4 chicken breasts, boneless and skinless. 4 large potatoes, thinly sliced. 1 onion, thinly sliced. 2 cloves garlic, minced. 1 cup shredded cheddar cheese. 1 cup heavy cream. 1 tablespoon olive oil. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: Warm the oven up to 190C 375F. Warm up the olive oil in a big pan over medium-high heat. Put chicken breasts in the pan and season them with salt and pepper. It will take about 5 minutes per side to brown on both sides. Take the chicken out of the pan and set it aside. Put the sliced potatoes, onion, and garlic in the same pan. Stirring every now and then for about 5 minutes, until the potatoes are just starting to get soft. Add the heavy cream to the potatoes and mix them together. Bring it down to a low heat and cook for five more minutes. The chicken breasts should be put on top of the potato mixture in the pan. Add cheddar cheese shreds to the chicken and potatoes. Put the skillet in an oven that has already been heated up and bake for 25 to 30 minutes, or until the potatoes are soft and the chicken is cooked through. Before serving, sprinkle with fresh parsley.

Prep Time: 15 minutes

Cook Time: 35 minutes

This Vegan Power Salad is a nutrient-packed dish featuring roasted cauliflower, beets, and red quinoa, tossed with baby spinach, parsley, and toasted pumpkin seeds. A tangy balsamic-maple dressing adds a delightful flavor.

Ingredients: 1 head cauliflower, cut into florets. 3 medium beets, peeled and diced. 1 cup red quinoa, rinsed. 2 tablespoons olive oil. Salt and pepper, to taste. 2 cups baby spinach. 1/4 cup chopped fresh parsley. 1/4 cup toasted pumpkin seeds. 1/4 cup balsamic vinegar. 2 tablespoons maple syrup.

Instructions: Get the oven ready by heating it up to 400F 200C. Chopped cauliflower and beets should be put on a baking sheet and mixed with olive oil, salt, and pepper. Turn the vegetables over every 25 to 30 minutes for 25 to 30 minutes, or until they are soft and golden brown. Bring 2 cups of water to a boil in a medium-sized saucepan. Turn down the heat and add the rinsed red quinoa. Cook the quinoa for 15 to 20 minutes, or until it's soft and the water is absorbed. Take it off the heat and cover it for five minutes. Use a fork to fluff it up. To make the dressing, mix the maple syrup and balsamic vinegar in a small bowl with a whisk. Put roasted cauliflower, beets, cooked quinoa, baby spinach, parsley, and toasted pumpkin seeds in a large bowl. Add the balsamic-maple dressing to the salad and gently toss it to coat. Serve right away or put in the fridge to enjoy later. Have fun!

Prep Time: 15 minutes

Cook Time: 30 minutes

These Buffalo Rosemary Chicken Skewers are a tasty take on regular kabobs. After being tossed in a spicy Buffalo sauce with a hint of rosemary, the chicken is grilled until it's just right. For a great mix of tastes and textures, serve them with a creamy blue cheese sauce. Great for parties or a tasty dinner during the week.

Ingredients: 1 lb boneless chicken breast, cut into 1-inch cubes. 2 tablespoons olive oil. 2 tablespoons hot sauce e.g., Frank's RedHot. 1 tablespoon fresh rosemary, minced. Salt and pepper to taste. Wooden skewers, soaked in water for 30 minutes. 1/2 cup blue cheese crumbles. 1/2 cup sour cream. 1/4 cup mayonnaise. 1 clove garlic, minced. 1 teaspoon lemon juice. 1/2 teaspoon Worcestershire sauce. Salt and pepper to taste. Chopped fresh parsley for garnish.

Instructions: In a bowl, combine olive oil, hot sauce, minced rosemary, salt, and pepper to create a marinade. Add the chicken cubes to the marinade and toss to coat. Let it marinate for at least 30 minutes, refrigerated. Preheat your grill to medium-high heat. Thread the marinated chicken onto the soaked wooden skewers. Place the chicken skewers on the grill and cook for about 5-7 minutes on each side or until they are fully cooked and have grill marks. While the chicken is grilling, prepare the blue cheese sauce. In a separate bowl, combine blue cheese crumbles, sour cream, mayonnaise, minced garlic, lemon juice, Worcestershire sauce, salt, and pepper. Mix well until smooth and creamy. Once the chicken skewers are done, remove them from the grill and let them rest for a couple of minutes. Serve the Buffalo rosemary chicken skewers with the blue cheese sauce on the side for dipping. Garnish with chopped fresh parsley before serving. Enjoy your delicious kabobs!

Prep Time: 40 minutes

Cook Time: 15 minutes

Indulge in the rich flavors of this Applewood Bacon Pork Loin recipe. The smoky goodness of Applewood bacon complements the succulent pork loin roast perfectly, creating a mouthwatering dish that's sure to impress your guests.

Ingredients: 1 boneless pork loin roast about 2-3 pounds. 8-10 slices of Applewood smoked bacon. 2 cloves garlic, minced. 1 teaspoon dried rosemary. 1 teaspoon dried thyme. Salt and black pepper to taste. 2 tablespoons olive oil.

Instructions: Preheat your oven to 375F 190C. In a small bowl, combine minced garlic, dried rosemary, dried thyme, salt, and black pepper. Rub the spice mixture evenly over the surface of the pork loin roast. Wrap the pork loin with the Applewood smoked bacon slices, securing them in place with toothpicks if necessary. Heat olive oil in an ovenproof skillet over medium-high heat. Once hot, sear the bacon-wrapped pork loin on all sides until the bacon becomes crispy and golden brown, about 3-4 minutes per side. Transfer the skillet with the pork loin to the preheated oven. Roast for about 25-30 minutes or until the internal temperature of the pork loin reaches 145F 63C for medium-rare or 160F 71C for medium. Remove the pork loin from the oven and let it rest for 5-10 minutes before slicing. Slice the Applewood Bacon Pork Loin and serve it with your favorite side dishes. Enjoy your delicious bacon-wrapped pork loin!

Prep Time: 15 minutes

Cook Time: 35 minutes

Indulge in the delectable combination of chocolate-dipped cookie spoons, ideal for stirring flavor into your favorite hot beverages.

Ingredients: 1 cup all-purpose flour. 1/4 cup unsweetened cocoa powder. 1/4 teaspoon salt. 1/2 cup unsalted butter, softened. 1/3 cup granulated sugar. 1 large egg yolk. 1 teaspoon vanilla extract. 1/2 cup semi-sweet chocolate chips. 1/2 cup white chocolate chips. Sprinkles or crushed nuts for decoration.

Instructions: Preheat your oven to 350F 175C and line a baking sheet with parchment paper. In a bowl, whisk together the flour, cocoa powder, and salt. In another bowl, cream together the butter and granulated sugar until light and fluffy. Add the egg yolk and vanilla extract to the butter mixture, and mix until well combined. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. Roll the dough into small spoon-shaped logs and place them on the prepared baking sheet. Bake in the preheated oven for about 12-15 minutes, or until the edges are firm. Allow the cookie spoons to cool completely on a wire rack. Melt the semi-sweet chocolate chips in a microwave or using a double boiler. Dip the cooled cookie spoon tips into the melted chocolate, then place them on parchment paper. Melt the white chocolate chips and drizzle over the chocolate-dipped tips. Decorate with sprinkles or crushed nuts before the chocolate sets. Allow the chocolate to set before serving or packaging.

Prep Time: 25 minutes

Cook Time: 15 minutes

These Red White and Blue Rolo Candy Treats are a sweet and patriotic dessert perfect for celebrating Memorial Day and the 4th of July. They combine the rich flavor of Rolos with the crunch of M&M's and creamy white chocolate for a delightful treat.

Ingredients: 1 bag of Rolo candies. 1 cup of red, white, and blue M&M's. 1 cup of white chocolate chips. 1 tablespoon of vegetable oil. Patriotic-themed sprinkles optional.

Instructions: Use silicone baking mats or parchment paper to line a baking sheet. The Rolo candies should be unwrapped and put aside. Melt the white chocolate chips and vegetable oil in 30-second bursts in a microwave-safe bowl, stirring in between until smooth. Make sure every Rolo candy is completely coated by dipping it into the melted white chocolate with a fork or candy dipper. Before transferring them to the prepared baking sheet, let the excess chocolate fall off. Place a few red, white, and blue M&Ms on top of each Rolo candy while the chocolate is still pliable. For additional decoration, you can also add some sprinkles with a patriotic theme. Continue doing this until you have all the Rolo candies. To give the chocolate time to solidify, refrigerate the baking sheet for approximately fifteen to twenty minutes. The Rolo candy treats should be carefully removed from the silicone baking mat or parchment paper once the chocolate has hardened. Serve these Red, White, and Blue Rolo Candy Treats as a festive way to celebrate Memorial Day or the Fourth of July. Enjoy!

Prep Time: 15 minutes

Cook Time: 5 minutes

Greens, fruits, and yogurt in this Lean Green Smoothie are all good for you and will give you a healthy energy boost. You can eat it for breakfast or as a snack right away. Ingredients: 1 cup spinach leaves. 1/2 cup kale leaves. 1/2 banana. 1/2 green apple, chopped. 1/2 cucumber, sliced. 1/2 lemon, juiced. 1/2 cup Greek yogurt. 1 tablespoon honey. 1/2 cup water or coconut water. Ice cubes optional. Instructions: In a blender, put in the kale, pumpkin, cucumber, lemon juice, honey, kale, and spinach. Add water or coconut water until the consistency you want is reached. If you want it really cold, add ice cubes and blend it until it's smooth. After putting it in a glass, enjoy your Lean Green Smoothie! Prep Time: 5 minutes Cook Time: 0 minutes

Tender baby back ribs glazed with a sweet and spicy peach-sriracha BBQ sauce.

Ingredients: 2 racks baby back ribs. Salt and black pepper to taste. 1 cup peach preserves. 1/4 cup sriracha sauce. 1/4 cup soy sauce. 2 tablespoons Dijon mustard. 3 cloves garlic, minced. 1 teaspoon ginger, grated. 1 tablespoon vegetable oil. Sesame seeds and chopped green onions for garnish optional.

Instructions: Preheat your grill or oven to medium-high heat around 375F or 190C. Season the baby back ribs with salt and black pepper. In a saucepan, combine peach preserves, sriracha sauce, soy sauce, Dijon mustard, minced garlic, and grated ginger. Heat the sauce over medium heat until it simmers, stirring frequently. Remove from heat. Brush the ribs with vegetable oil and place them on the preheated grill or in the oven. Grill or bake the ribs for about 30 minutes, turning occasionally to ensure even cooking. Brush the ribs generously with the peach-sriracha BBQ sauce during the last 10-15 minutes of cooking. Continue cooking until the ribs are tender and have a nice glaze, making sure the internal temperature reaches 145F 63C. Once done, let the ribs rest for a few minutes before slicing. Garnish with sesame seeds and chopped green onions if desired. Serve these succulent Peach-Sriracha BBQ Baby Back Ribs for a flavorful and spicy kick!

Prep Time: 15 minutes

Cook Time: 45 minutes

With these irresistible cookies, you can indulge in the rich flavors of double chocolate and espresso. The ideal treat for chocolate and coffee enthusiasts!

Ingredients: 1 cup butter, softened. 1 cup granulated sugar. 1 cup brown sugar, packed. 2 large eggs. 1 teaspoon vanilla extract. 2 cups all-purpose flour. 1/2 cup cocoa powder. 1 tablespoon instant espresso powder. 1 teaspoon baking soda. 1/2 teaspoon salt. 1 cup semisweet chocolate chips. 1 cup white chocolate chips.

Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Melt the butter and mix it with the brown sugar and white sugar in a large bowl until the mixture is smooth and creamy. Add the eggs one at a time and beat well. Then add the vanilla extract and mix well. Mix the cocoa powder, baking soda, salt, and instant espresso powder in a different bowl using a whisk. Slowly add the dry ingredients to the wet ones and mix them together until they are just combined. The white and semisweet chocolate chips should be carefully mixed in. Place cookie dough spoonfuls on the baking sheet that has been prepared, leaving about 2 inches between each one. After the oven is hot, bake for 10 to 12 minutes, or until the edges are set but the middle is still a little soft. 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. If you want to enjoy these tasty cookies with your favorite coffee or milk, you can do so.

Prep Time: 15 minutes

Cook Time: 10-12

A hearty and flavorful soup packed with tender beef, beans, corn, and spices, perfect for a comforting meal.

Ingredients: 1 lb beef stew meat, cubed. 1 can 15 oz black beans, drained and rinsed. 1 can 15 oz corn kernels, drained. 1 can 14.5 oz diced tomatoes. 1 onion, chopped. 1 bell pepper, diced. 2 cloves garlic, minced. 4 cups beef broth. 1 tablespoon chili powder. 1 teaspoon cumin. 1/2 teaspoon paprika. Salt and pepper to taste. Optional toppings: shredded cheese, sour cream, chopped cilantro, lime wedges.

Instructions: Place beef stew meat, black beans, corn, diced tomatoes, onion, bell pepper, and garlic in the slow cooker. Add beef broth, chili powder, cumin, paprika, salt, and pepper. Stir to combine. Cover and cook on low for 6-8 hours or high for 3-4 hours, until beef is tender. Serve hot, garnished with optional toppings as desired.

Prep Time: 15 minutes

Cook Time: 360 minutes

People who are allergic to or sensitive to gluten will love this cheese sauce and dip. Almond milk and dairy-free cheese are used to make this creamy sauce that can be dipped in gluten-free pasta or vegetables or poured over them.

Ingredients: 2 cups shredded dairy-free cheese e.g., vegan cheddar or mozzarella. 1 cup unsweetened almond milk. 2 tablespoons gluten-free all-purpose flour. 2 tablespoons dairy-free butter. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. Salt and pepper to taste.

Instructions: Melt the dairy-free butter over medium-low heat in a saucepan. To make a roux, add the gluten-free all-purpose flour and whisk it in continuously for one to two minutes. Slowly add the unsweetened almond milk while whisking the mixture. Keep doing this until it thickens and smooths out. Bring the heat down to a low level and add the garlic powder, onion powder, and shredded dairy-free cheese. Stir the sauce and cheese together some more until the sauce is smooth. Add pepper and salt to taste. If you need to, change the seasonings. It should be a little cool before you use it as a dip or drizzle it over your favorite gluten-free pasta or vegetables.

Prep Time: 10 minutes

Cook Time: 15 minutes

This Chicken Pesto Tomato Grilled Cheese is a delightful twist on the classic grilled cheese sandwich. The combination of tender chicken, flavorful pesto, juicy tomato, and gooey melted cheese makes for a mouthwatering sandwich that's perfect for a quick and satisfying meal.

Ingredients: 2 slices of bread. 2 tablespoons of pesto sauce. 2 slices of cooked chicken breast. 2 slices of tomato. 1/2 cup of melted cheese e.g., mozzarella or cheddar. 1 tablespoon of butter.

Instructions: Spread 1 tablespoon of pesto sauce on one slice of bread. Place a slice of cooked chicken breast on top of the pesto-covered bread slice. Add a slice of tomato on top of the chicken. Sprinkle half of the melted cheese on top of the tomato. Place the second slice of bread on top to create a sandwich. Spread the remaining 1 tablespoon of pesto sauce on the outer side of each bread slice. Heat a skillet over medium heat and melt the butter in it. Place the sandwich in the skillet and cook until the bread turns golden brown and crispy, and the cheese inside is melted, about 3-4 minutes per side. Remove from heat and let it cool for a minute before slicing and serving. Enjoy your delicious Chicken Pesto Tomato Grilled Cheese!

Prep Time: 10 minutes

Cook Time: 8 minutes

This green kiwi smoothie is packed with vitamins and minerals, making it a perfect way to start your day or refuel after a workout. It's naturally sweetened with fruit and can be customized to your taste preferences.

Ingredients: 2 ripe kiwis, peeled and chopped. 1 ripe banana, peeled and sliced. 1 cup fresh spinach leaves. 1/2 cup almond milk. 1 tablespoon maple syrup or agave nectar optional. Ice cubes optional.

Instructions: In a blender, combine the chopped kiwis, sliced banana, spinach leaves, and almond milk. Blend until smooth and creamy. Taste and adjust sweetness by adding maple syrup or agave nectar if desired. If a colder smoothie is preferred, add a few ice cubes and blend again until smooth. Pour into glasses and serve immediately. Enjoy the refreshing goodness of this green kiwi smoothie!

Prep Time: 5 minutes

Cook Time: 0 minutes