SB Draws

Fiesta Fried Rice is a colorful and flavorful dish that combines rice with a variety of vegetables and spices, giving it a festive twist. It's a perfect way to use up leftover rice and create a satisfying meal.

Ingredients: 3 cups cooked rice. 2 tablespoons oil. 1 onion, diced. 2 cloves garlic, minced. 1 bell pepper, diced. 1 cup frozen peas and carrots. 3 eggs, beaten. 3 tablespoons soy sauce. 1 tablespoon chili sauce. 1 teaspoon sesame oil. Salt and pepper to taste. Green onions, chopped for garnish.

Instructions: Heat oil in a large skillet over medium-high heat. Add onion and garlic, cook until fragrant. Stir in bell pepper and frozen peas and carrots, cook until tender. Push vegetables to one side of the skillet, pour beaten eggs onto the other side. Scramble eggs until fully cooked, then mix with vegetables. Add cooked rice, soy sauce, chili sauce, and sesame oil, stir well to combine. Season with salt and pepper to taste. Cook for another 3-4 minutes until everything is heated through. Garnish with chopped green onions before serving.

Prep Time: 15 minutes

Cook Time: 15 minutes

These keto-friendly watermelon pops are a delightful treat for hot summer days. With the sweetness of watermelon and a hint of refreshing mint, they're perfect for anyone following a low-carb lifestyle.

Ingredients: 4 cups cubed seedless watermelon. 1/4 cup fresh lime juice. 2 tbsp powdered erythritol or your preferred keto-friendly sweetener. 1/4 cup chopped fresh mint leaves.

Instructions: Watermelon, lime juice, and powdered erythritol should all be put into a blender. Mix until it's smooth. Add the chopped mint leaves and mix well. Place the mix into popsicle molds. Place popsicle sticks inside the molds. Put it in the freezer for at least four hours, or until it's solid. To get the popsicles out of the molds, briefly run warm water around the outside of the molds. Have fun with your tasty keto watermelon pops!

Prep Time: 15 minutes

Cook Time: 0 minutes

A tasty burger with spicy chipotle mayo sauce and avocado slices that are creamy. It has just the right amount of flavors and textures to satisfy your burger cravings!

Ingredients: 1 lb ground beef. 1/2 cup chipotle mayo. 4 burger buns. 2 ripe avocados, sliced. 4 slices of cheddar cheese. 1/2 red onion, thinly sliced. Lettuce leaves. Tomato slices. Salt and pepper to taste.

Instructions: Preheat your grill or stovetop griddle over medium-high heat. Divide the ground beef into 4 equal portions and shape them into burger patties. Season both sides with salt and pepper. Grill the burger patties for about 4-5 minutes per side for medium-rare, or to your desired level of doneness. During the last minute of cooking, place a slice of cheddar cheese on each patty to melt. While the burgers are cooking, lightly toast the burger buns on the grill or in a toaster. Spread chipotle mayo on the bottom half of each bun. Place a lettuce leaf on top of the mayo, followed by a burger patty with melted cheese. Add avocado slices, red onion slices, and tomato slices on top of the burger patty. Top with the other half of the burger bun. Serve your Avocado Chipotle-Mayo Burgers hot and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

This turkey recipe for the slow cooker makes it easy to make Thanksgiving dinner. If you use a tasty herb rub and cook the turkey in a moist area, it will always be tender and juicy.

Ingredients: 1 whole turkey 12-14 pounds. 1/2 cup unsalted butter, melted. 2 tablespoons olive oil. 2 teaspoons salt. 1 teaspoon black pepper. 1 teaspoon garlic powder. 1 teaspoon onion powder. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. 1 teaspoon dried sage. 1 cup chicken broth. 1 onion, quartered. 3 cloves garlic, minced. 2 stalks celery, chopped. 2 carrots, chopped.

Instructions: Clean the turkey with water and dry it with paper towels. This is a rub: melt butter, add olive oil, salt, pepper, garlic powder, onion powder, thyme, rosemary, and sage; mix well. Spread the spice mix all over the turkey, even under the skin. In the slow cooker's bottom, put the garlic, onion, celery, and carrots. Set the slow cooker on low and add chicken broth. Toss the turkey with the spices and put it on top of the vegetables. Put the lid on top and set the heat to low. Cook for 6 to 8 hours, or until the turkey reaches 165F 75C. After the turkey is done, take it out of the slow cooker and let it rest for 15 to 20 minutes. Then you can cut it up.

Prep Time: 20 minutes

Cook Time: 360 minutes

This Honey Garlic Pork Rice Bowl recipe is a great way to make a filling meal because it combines sweet and savory tastes so well. A rich honey-garlic sauce coats the tender pork, which is served over fluffy rice and topped with green onions and sesame seeds.

Ingredients: 1 lb pork loin, sliced. 4 cloves garlic, minced. 1/4 cup honey. 1/4 cup soy sauce. 1 tablespoon olive oil. 1/4 cup water. 2 cups cooked rice. Green onions, for garnish. Sesame seeds, for garnish.

Instructions: Add honey, soy sauce, olive oil, and water to a bowl and mix them together. Slice the pork and put it in the slow cooker. Cover the pork with the honey garlic sauce. For 4-5 hours on low or 2-3 hours on high, cover and cook until the pork is soft. Place the pork on top of cooked rice and sprinkle with sesame seeds and green onions.

Prep Time: 15 minutes

Cook Time: 240 minutes

Enjoy crispy and healthy homemade French fries made in the air fryer. These fries are a guilt-free indulgence, with less oil and a delicious seasoning blend.

Ingredients: 4 large russet potatoes, washed and peeled. 2 tablespoons olive oil. 1 teaspoon salt. 1/2 teaspoon paprika. 1/2 teaspoon garlic powder. Cooking spray optional.

Instructions: After peeling the potatoes, cut them into thin strips or wedges that are about 1/4 inch thick. Soak the potato strips for 30 minutes in a large bowl of cold water. Use a clean kitchen towel or paper towels to dry them off after draining. Toss the dried potato strips with the garlic powder, salt, olive oil, and paprika in a bowl, making sure they are covered evenly. For about 5 minutes, heat your air fryer up to 380F 190C. If your air fryer needs to be heated up first, spray cooking spray on the air fryer basket to keep food from sticking. For easy cleanup, you can line the basket with parchment paper that has holes in it if it doesn't. Spread the potato strips out in a single layer in the air fryer basket. Depending on how big your air fryer is, you might have to cook them one at a time. For 15 to 20 minutes at 380F 190C, cook the fries in the air fryer. To make sure they cook evenly, shake the basket or flip the fries over halfway through the cooking time. They are done when they are golden brown and crispy. Take the fries out of the air fryer and, if you want, add more salt. Serve hot with the sauce of your choice.

Prep Time: 35 minutes

Cook Time: 20 minutes

With this rich recipe, you can enjoy the best combination of Oreo truffles and chocolate brownies ever. Between layers of rich brownie batter is creamy Oreo truffle filling, making a divine dessert that's great for any event.

Ingredients: 1 box brownie mix. 16 Oreo cookies. 1 package cream cheese 8 oz. 1 cup semisweet chocolate chips.

Instructions: Warm the oven up to 350F 175C and grease a 9x9-inch baking pan. Follow the directions on the brownie mix package to make it. Crush Oreo cookies into small pieces in a food processor. Crush Oreos and mix them with cream cheese in a bowl until they are well mixed. Spread out half of the brownie batter in the pan that has been prepared. Evenly cover the brownie batter with the Oreo truffle mix. Cover the Oreo mixture evenly with the rest of the brownie batter that you have left over. Add chocolate chips that aren't too sweet on top. When you put the pan in a hot oven, bake it for 35 to 40 minutes, or until a toothpick stuck in the middle comes out with moist crumbs on it. Let it cool all the way down before cutting it into bars.

Prep Time: 15 minutes

Cook Time: 35 minutes

This Easy Vegan Samosa Pie is a delightful twist on traditional samosas. It features a flavorful filling of potatoes, peas, and chickpeas spiced with aromatic Indian spices, all encased in flaky vegan puff pastry. It's perfect for a cozy dinner or as a party appetizer.

Ingredients: 1 tbsp olive oil. 1 onion, diced. 2 cloves garlic, minced. 1 tsp ginger, minced. 2 medium potatoes, peeled and diced. 1 cup frozen peas. 1 cup canned chickpeas, drained and rinsed. 1 tsp ground cumin. 1 tsp ground coriander. 1/2 tsp turmeric powder. Salt and pepper to taste. 1 package vegan puff pastry. 1 tbsp non-dairy milk.

Instructions: Preheat the oven to 375F 190C. Heat olive oil in a large skillet over medium heat. Add diced onions and cook until translucent. Add minced garlic and ginger to the skillet, saut for 1-2 minutes. Add diced potatoes, frozen peas, and chickpeas to the skillet. Cook until the potatoes are tender, stirring occasionally. Stir in ground cumin, ground coriander, turmeric powder, salt, and pepper. Cook for another 2-3 minutes. Roll out the puff pastry and line a pie dish with it. Trim off any excess pastry. Pour the filling mixture into the pie dish, spreading it evenly. Cover the pie with another layer of puff pastry, sealing the edges by crimping them with a fork. Brush the top of the pie with non-dairy milk. Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and crisp. Allow the pie to cool slightly before slicing and serving.

Prep Time: 20 minutes

Cook Time: 30 minutes

A fruity and refreshing cocktail that's great for any event. With a hint of mint, the sweetness of the cherries goes well with the crispness of the prosecco to make a delicious drink.

Ingredients: 1 cup pitted cherries. 1 bottle prosecco 750ml. 1/4 cup cherry juice. 1/4 cup simple syrup. Ice cubes. Fresh mint leaves for garnish.

Instructions: In a blender, puree the pitted cherries until smooth. Strain the cherry puree through a fine mesh sieve to remove any solids, yielding cherry juice. In a pitcher, combine the cherry juice, prosecco, cherry juice, and simple syrup. Stir gently to combine. Fill glasses with ice cubes. Pour the cherry prosecco mixture over the ice. Garnish with fresh mint leaves. Serve immediately and enjoy!

Prep Time: 10 minutes

Cook Time: 0 minutes

These peanut butter cupcakes with peanut butter frosting are a peanut lover's dream! Moist and flavorful cupcakes topped with a rich and creamy peanut butter frosting.

Ingredients: 1 cup all-purpose flour. 1/2 cup granulated sugar. 1/2 cup creamy peanut butter. 1/2 cup milk. 1/4 cup unsalted butter, softened. 1 egg. 1 tsp baking powder. 1/2 tsp baking soda. 1/4 tsp salt.

Instructions: Preheat oven to 350F 175C and line a muffin tin with cupcake liners. In a mixing bowl, cream together the sugar, peanut butter, and softened butter until light and fluffy. Beat in the egg and mix until well combined. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, alternating with milk, beginning and ending with the dry ingredients. Mix until just combined. Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow cupcakes to cool in the pan for a few minutes, then transfer to a wire rack to cool completely. For the frosting, beat 1/2 cup of creamy peanut butter with 1/2 cup of unsalted butter until smooth and creamy. Gradually add powdered sugar and beat until well combined and fluffy. Pipe or spread the peanut butter frosting onto the cooled cupcakes. Serve and enjoy!

Prep Time: 20 minutes

Cook Time: 20 minutes

This Greek Salad is a refreshing and healthy option that's bursting with Mediterranean flavors. It's quick to prepare and makes for a perfect side dish or a light meal on its own.

Ingredients: 2 cups cherry tomatoes, halved. 1 cucumber, diced. 1 red onion, thinly sliced. 1 cup Kalamata olives, pitted. 1 cup feta cheese, crumbled. 1/4 cup fresh parsley, chopped. 1/4 cup extra virgin olive oil. 2 tablespoons red wine vinegar. 1 teaspoon dried oregano. Salt and pepper to taste.

Instructions: In a large bowl, combine cherry tomatoes, cucumber, red onion, Kalamata olives, feta cheese, and fresh parsley. In a small bowl, whisk together extra virgin olive oil, red wine vinegar, dried oregano, salt, and pepper. Pour the dressing over the salad and toss to combine. Refrigerate for 30 minutes before serving to let the flavors meld. Serve chilled and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

This salad is a tasty take on the traditional chicken pot pie. It has soft chicken, mixed greens, and a creamy Parmesan dressing. Every bite is just the right amount of comfort and freshness.

Ingredients: 2 cups cooked chicken, diced. 2 cups mixed greens. 1 cup frozen mixed vegetables, thawed. 1/2 cup mayonnaise. 1/4 cup milk. 1/4 cup grated Parmesan cheese. 1/4 cup chopped fresh parsley. 1 teaspoon dried thyme. Salt and pepper to taste. 2 cups croutons.

Instructions: Put the diced chicken, mixed greens, and thawed mixed vegetables in a large bowl. Add the Parmesan cheese, chopped parsley, dried thyme, salt, and pepper to a different bowl, and mix them together using a whisk. This will make the dressing. Pour the dressing over the salad and toss it around so that everything is covered. Croutons should be added to the salad right before it is served to make it crunchier. Serve your Chicken Pot Pie Salad right away and enjoy it!

Prep Time: 15 minutes

Cook Time: 0 minutes

A quick and flavorful gluten-free skillet meal featuring tender chicken breasts cooked with zucchini and squash in a lemony Parmesan sauce.

Ingredients: 4 boneless, skinless chicken breasts. Salt and freshly ground black pepper. 2 tbsp olive oil. 2 medium zucchinis, sliced into half moons. 2 medium yellow squash, sliced into half moons. 3 cloves garlic, minced. 1/2 cup low-sodium chicken broth. 1/2 cup freshly grated Parmesan cheese. Zest of 1 lemon. 2 tbsp freshly squeezed lemon juice. 2 tbsp chopped fresh parsley.

Instructions: Season both sides of chicken with salt and pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add chicken and cook until golden brown on bottom, about 5 - 6 minutes. Flip and continue to cook until chicken is cooked through, about 5 - 6 minutes longer. Transfer chicken to a plate, cover to keep warm. In the same skillet, heat remaining 1 tbsp olive oil. Add zucchini and squash, season with salt and pepper, and saut until tender, about 4 - 5 minutes. Stir in garlic and cook for 1 minute. Pour in chicken broth and bring to a simmer. Return chicken to skillet and sprinkle with Parmesan cheese and lemon zest. Cover skillet with lid and simmer until cheese has melted and chicken is heated through, about 2 minutes. Drizzle lemon juice over chicken and vegetables. Garnish with chopped parsley before serving.

Prep Time: 15 minutes

Cook Time: 20 minutes

This refreshing rhubarb lemonade infused with vanilla bean is the perfect balance of tartness and sweetness. It's a delightful twist on a classic summer beverage.

Ingredients: 1 cup rhubarb syrup. 1/2 cup freshly squeezed lemon juice. 2 cups cold water. Ice cubes. Vanilla bean pod for garnish.

Instructions: Put rhubarb syrup, lemon juice, and cold water in a pitcher. Mix well by stirring. Put ice cubes in glasses. Put the rhubarb lemonade into the glasses. Add a vanilla bean pod to the top of each glass. Enjoy! Serve cold.

Prep Time: 10 minutes

Cook Time: 0 minutes

This snack plate is not only visually appealing but also offers a balanced mix of nutrients including vitamins, minerals, healthy fats, and protein. It's perfect for a quick and satisfying snack anytime.

Ingredients: 1 cup sliced cucumber. 1 cup cherry tomatoes. 1/2 cup hummus. 1/4 cup olives. 1/4 cup mixed nuts.

Instructions: Place cucumber slices and tomato slices on a plate. In the middle of the plate, put a small bowl of hummus. Spread olives and mixed nuts out on the plate to make it more interesting. Have fun with this colorful and healthy snack plate!

Prep Time: 10 minutes

Cook Time: 0 minutes

You can make these vegan black rice burgers with grilled pineapple and a creamy cashew chili mayo on top. They're great for a summer barbecue or a quick dinner during the week.

Ingredients: 1 cup cooked black rice. 1 can black beans, drained and rinsed. 1/2 cup breadcrumbs. 1 teaspoon garlic powder. 1/2 teaspoon smoked paprika. Salt and pepper to taste. 4 pineapple slices. 1/2 cup cashews, soaked and drained. 2 tablespoons lemon juice. 1 tablespoon maple syrup. 1 teaspoon chili powder. 4 burger buns. Lettuce, tomato, and onion for garnish.

Instructions: In a food processor, combine cooked black rice, black beans, breadcrumbs, garlic powder, smoked paprika, salt, and pepper. Pulse until well combined but still slightly chunky. Form the mixture into 4 patties. Preheat grill or grill pan over medium-high heat. Grill pineapple slices for about 2-3 minutes on each side until grill marks appear. Remove from grill and set aside. Grill black rice burgers for 4-5 minutes on each side until heated through and grill marks appear. In a blender, combine soaked cashews, lemon juice, maple syrup, and chili powder. Blend until smooth and creamy, adding water as needed to achieve desired consistency. Assemble burgers by placing lettuce, tomato, onion, grilled pineapple slice, and black rice patty on each bun. Top with cashew chili mayo. Serve immediately and enjoy!

Prep Time: 20 minutes

Cook Time: 10 minutes

These Blueberry Banana Oat Crumb Muffins are a delightful combination of ripe bananas, sweet blueberries, and a crunchy oat crumb topping. Perfect for a quick breakfast or a tasty snack.

Ingredients: 1 cup rolled oats. 1 cup all-purpose flour. 1/2 cup granulated sugar. 1 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp salt. 1/2 cup unsalted butter, melted. 2 ripe bananas, mashed. 1 egg. 1 tsp vanilla extract. 1 cup fresh blueberries.

Instructions: Preheat your oven to 350F 175C and line a muffin tin with paper liners. In a mixing bowl, combine the rolled oats, all-purpose flour, granulated sugar, baking powder, baking soda, and salt. In a separate bowl, mix together the melted butter, mashed bananas, egg, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the fresh blueberries. Scoop the muffin batter into the prepared muffin tin, filling each cup about 2/3 full. For the crumb topping, combine 1/4 cup rolled oats, 1/4 cup all-purpose flour, and 1/4 cup brown sugar in a small bowl. Cut in 2 tablespoons of cold butter until the mixture resembles coarse crumbs. Sprinkle the crumb topping over each muffin. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean. Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Enjoy your delicious Blueberry Banana Oat Crumb Muffins!

Prep Time: 15 minutes

Cook Time: 18 minutes