Stephanier Owe Art

A quick and tasty beef stir fry with lots of different colored vegetables. This recipe for meal prep is great for busy weeknights and makes a healthy, filling chicken substitute.

Ingredients: 1 lb beef sirloin, thinly sliced. 2 tablespoons soy sauce. 1 tablespoon olive oil. 1 bell pepper, sliced. 1 onion, sliced. 2 cloves garlic, minced. 1 tablespoon ginger, minced. 2 cups broccoli florets. 1 tablespoon cornstarch. 1/4 cup beef broth. Salt and pepper to taste.

Instructions: In a bowl, marinate beef slices with soy sauce. Set aside for 15 minutes. In a large skillet or wok, heat olive oil over medium-high heat. Add marinated beef and stir-fry until browned. Remove from skillet and set aside. In the same skillet, add bell pepper, onion, garlic, and ginger. Stir-fry until vegetables are tender-crisp. Add broccoli florets and continue to stir-fry for another 2-3 minutes. In a small bowl, mix cornstarch and beef broth until smooth. Pour into the skillet. Return beef to the skillet and toss everything together until the sauce thickens. Season with salt and pepper to taste. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

Indulge in the rich and buttery goodness of toffee-infused shortbread cookies. These delightful treats are perfect for satisfying your sweet cravings.

Ingredients: 1 cup butter, softened. 1/2 cup granulated sugar. 2 cups all-purpose flour. 1/2 cup toffee bits. 1/4 teaspoon salt.

Instructions: Preheat the oven to 350F 175C. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Gradually add the all-purpose flour and salt to the butter mixture. Mix until well combined and a dough forms. Gently fold in the toffee bits, distributing them evenly throughout the dough. Divide the dough in half and shape each half into a log or rectangular block. Wrap the dough logs in plastic wrap and chill in the refrigerator for about 30 minutes, or until firm. Once the dough is firm, remove it from the refrigerator and slice it into rounds or squares, depending on your preference. Place the cookie slices on a baking sheet lined with parchment paper, leaving some space between them to allow for spreading. Bake in the preheated oven for 12-15 minutes, or until the edges of the cookies are golden brown. Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Once the cookies are completely cooled, they are ready to be enjoyed!

Prep Time: 20 minutes

Cook Time: 15 minutes

A meatless Monday delight, these crunchy lentil tacos offer a satisfyingly crunchy texture paired with creamy avocado feta guacamole. They're packed with flavor and perfect for a keto-friendly meal!

Ingredients: 1 cup cooked lentils. 1/2 cup crushed pork rinds. 1 tablespoon taco seasoning. 1 ripe avocado. 1/4 cup crumbled feta cheese. 1/4 cup chopped cilantro. 1 tablespoon lime juice. Salt and pepper to taste. Lettuce leaves for taco shells.

Instructions: In a bowl, mix cooked lentils, crushed pork rinds, and taco seasoning. In another bowl, mash the avocado. Mix in crumbled feta, chopped cilantro, lime juice, salt, and pepper to make guacamole. Fill lettuce leaves with lentil mixture, top with guacamole. Serve and enjoy your Crunchy Lentil Tacos with Avocado Feta Guacamole!

Prep Time: 15 minutes

Cook Time: 10 minutes

A quick and easy chicken and vegetable soup made in the pressure cooker, perfect for a comforting meal.

Ingredients: 1 lb boneless, skinless chicken breasts, diced. 3 carrots, sliced. 2 celery stalks, chopped. 1 onion, diced. 3 cloves garlic, minced. 1 cup frozen peas. 1 cup corn kernels. 6 cups chicken broth. 1 tsp dried thyme. 1 tsp dried rosemary. 1 bay leaf. Salt and pepper to taste. 2 tbsp olive oil.

Instructions: Set the pressure cooker to saut mode and heat olive oil. Add diced chicken and saut until browned. Add onions and garlic, cook until softened. Add carrots, celery, peas, corn, thyme, rosemary, bay leaf, salt, and pepper. Pour in chicken broth and stir well. Secure the lid and set the pressure cooker to high pressure for 10 minutes. Once done, perform a quick pressure release. Remove bay leaf and adjust seasoning if needed. Serve hot and enjoy your delicious chicken and vegetable soup!

Prep Time: 15 minutes

Cook Time: 20 minutes

A tasty and creamy spinach and artichoke mixture is stuffed inside juicy chicken breasts to make a meal that is both tasty and filling.

Ingredients: 4 boneless, skinless chicken breasts. 1 cup spinach, chopped. 1 cup artichoke hearts, chopped. 1/2 cup mayonnaise paleo option: use paleo-friendly mayonnaise. 1/2 cup grated Parmesan cheese paleo option: use nutritional yeast. 2 cloves garlic, minced. Salt and pepper to taste. 1 tablespoon olive oil.

Instructions: Before you start cooking, heat the oven to 375F 190C. Put spinach, artichoke hearts, mayonnaise, Parmesan cheese or nutritional yeast, minced garlic, salt, and pepper in a bowl. To make a pocket, cut a horizontal slit through the middle of each chicken breast. Don't cut all the way through. Place a piece of spinach and artichoke inside each chicken breast. A skillet that can go in the oven should have olive oil in it. For two to three minutes on each side, sear the stuffed chicken breasts until they turn golden brown. Place the skillet in an oven that has already been heated up. Bake for 20 to 25 minutes, or until the chicken is fully cooked and the internal temperature reaches 165F 75C. Serve hot, and if you want, top with more grated Parmesan cheese.

Prep Time: 15 minutes

Cook Time: 25 minutes

These Christmas Frosted Sugar Cookies are a holiday delight. The soft and buttery sugar cookies are topped with colorful frosting, making them a festive treat for all ages.

Ingredients: 2 1/2 cups all-purpose flour. 1/2 teaspoon baking powder. 1/4 teaspoon salt. 3/4 cup unsalted butter, softened. 1 cup granulated sugar. 1 large egg. 2 teaspoons vanilla extract. 1/2 teaspoon almond extract. For the frosting:. 2 cups powdered sugar. 2 tablespoons milk. 1/2 teaspoon vanilla extract. Food coloring red, green, and white.

Instructions: In a bowl, whisk together flour, baking powder, and salt. In a separate large bowl, cream together butter and granulated sugar until light and fluffy. Beat in the egg, vanilla extract, and almond extract until well combined. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Divide the dough in half and shape each half into a disk. Wrap in plastic wrap and refrigerate for at least 1 hour. Preheat the oven to 350F 175C and line baking sheets with parchment paper. Roll out the chilled dough on a lightly floured surface to about 1/4-inch thickness. Cut out shapes using cookie cutters and place them on the prepared baking sheets. Bake for 8-10 minutes, or until the edges are lightly golden. Let the cookies cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely. For the frosting, whisk together powdered sugar, milk, and vanilla extract until smooth and creamy. Divide the frosting into bowls and add food coloring to each to create desired colors. Once the cookies are completely cool, spread the frosting on top of each cookie and decorate as desired. Allow the frosting to set before serving or storing the cookies. Enjoy your delicious Christmas Frosted Sugar Cookies!

Prep Time: 30 minutes

Cook Time: 10 minutes

A tasty chicken dish with a creamy tomato sauce that tastes like it was made in India.

Ingredients: 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces. 1 onion, finely chopped. 3 cloves garlic, minced. 1 tablespoon ginger, minced. 1 14 oz can crushed tomatoes. 1 cup plain yogurt. 2 tablespoons tomato paste. 2 tablespoons olive oil. 2 teaspoons garam masala. 1 teaspoon paprika. 1 teaspoon ground coriander. 1 teaspoon ground cumin. 1/2 teaspoon turmeric. 1/2 teaspoon cinnamon. Salt and pepper to taste. 1/4 cup chopped cilantro for garnish. Cooked rice, for serving.

Instructions: In a slow cooker, combine chicken, onion, garlic, ginger, crushed tomatoes, yogurt, tomato paste, olive oil, garam masala, paprika, coriander, cumin, turmeric, cinnamon, salt, and pepper. Stir until well combined. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until chicken is tender and cooked through. Serve over cooked rice, garnished with chopped cilantro. Enjoy!

Prep Time: 20 minutes

Cook Time: 360 minutes

Making your own pasta dough is simple and rewarding. This basic recipe yields a versatile dough that can be shaped into various pasta types like spaghetti, fettuccine, or ravioli.

Ingredients: 2 cups all-purpose flour. 3 large eggs. 1/2 teaspoon salt. 1 tablespoon olive oil.

Instructions: Put the flour on a clean surface and make a well in the middle of it. Put the eggs in the well and season them with salt and olive oil. Using a fork, slowly mix the flour into the eggs until a dough forms. For eight to ten minutes, knead the dough until it is smooth and springy. Take the dough out of the fridge and cover it with plastic wrap. Let it sit for 30 minutes. After letting the dough rest, cut it into pieces that you can handle and roll each piece out into the shape you want for the pasta. Boil salted water and add the pasta. Cook for 2 to 4 minutes, or until the pasta is al dente. Put the pasta in a bowl and add your favorite sauce.

Prep Time: 45 minutes

Cook Time: 2-4

Indulge in the savory delight of garlic bread infused into rich, chocolatey brownies. These unique treats combine the comforting flavors of garlic, Parmesan cheese, and fresh parsley with the decadence of classic brownies, creating a fusion that will surprise and delight your taste buds.

Ingredients: 1 cup all-purpose flour. 1/2 cup unsweetened cocoa powder. 1/2 cup butter, melted. 1 cup granulated sugar. 2 large eggs. 1/4 teaspoon salt. 1 teaspoon vanilla extract. 2 cloves garlic, minced. 1/4 cup grated Parmesan cheese. 1/4 cup chopped fresh parsley.

Instructions: Preheat oven to 350F 175C. Grease a 9x9 inch baking pan. In a mixing bowl, combine melted butter, sugar, eggs, vanilla extract, and minced garlic. Mix until well combined. Sift in flour, cocoa powder, and salt. Stir until just combined. Pour the batter into the prepared baking pan and spread it evenly. Sprinkle grated Parmesan cheese and chopped parsley evenly over the batter. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out with moist crumbs. Allow to cool completely before cutting into squares. Serve and enjoy the savory twist of garlic bread in a chocolatey brownie!

Prep Time: 15 minutes

Cook Time: 25 minutes

Indulge in the rich flavors of espresso, chocolate, and vegan Nutella with these delectable cookies. They're perfect for satisfying your sweet tooth and are completely plant-based!

Ingredients: 1 cup all-purpose flour. 1/4 cup cocoa powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/4 cup vegan Nutella spread. 1/4 cup maple syrup. 2 tablespoons coconut oil, melted. 1 tablespoon ground flaxseed + 3 tablespoons water flax egg. 1 teaspoon vanilla extract. 1 tablespoon finely ground espresso or coffee. 1/2 cup vegan chocolate chips.

Instructions: Preheat oven to 350F 175C and line a baking sheet with parchment paper. In a small bowl, prepare the flax egg by mixing ground flaxseed and water. Let it sit for a few minutes to thicken. In a large mixing bowl, whisk together flour, cocoa powder, baking soda, and salt. Add vegan Nutella, maple syrup, melted coconut oil, vanilla extract, prepared flax egg, and ground espresso to the dry ingredients. Mix until well combined. Fold in chocolate chips. Using a cookie scoop or spoon, drop dough onto the prepared baking sheet, leaving space between each cookie. Bake for 10-12 minutes or until the edges are set. The cookies will still be soft in the center. Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Enjoy these delicious vegan Nutella espresso chocolate chip cookies!

Prep Time: 15 minutes

Cook Time: 10 minutes

This Keto Lemon Garlic Butter Chicken is bursting with flavor and perfect for a low-carb dinner. Juicy chicken breasts are seared to perfection, then baked in a tangy lemon garlic butter sauce. Serve with your favorite keto-friendly side dishes for a satisfying meal.

Ingredients: 4 boneless, skinless chicken breasts. 2 tablespoons olive oil. 4 cloves garlic, minced. 1 teaspoon paprika. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. Salt and pepper to taste. Juice of 1 lemon. Zest of 1 lemon. 1/4 cup chicken broth. 2 tablespoons unsalted butter. Fresh parsley, chopped, for garnish.

Instructions: Get the oven ready by heating it up to 400F 200C. Salt, pepper, paprika, thyme, and rosemary should all be used to season chicken breasts. A skillet that can go in the oven should have olive oil in it. For 3 to 4 minutes on each side, sear the chicken breasts until they turn golden brown. Take the chicken out of the pan and set it aside. Add minced garlic to the same pan and cook until it smells good. Add chicken broth to the pan and scrape up any browned bits on the bottom. Add the lemon juice and zest and mix well. Put the chicken breasts back in the pan and cover them with sauce. Place the skillet in an oven that has already been heated and bake for 20 minutes, or until the chicken is fully cooked. Take it out of the oven when it's done and stir in the butter until it melts and the sauce gets thicker. Add chopped parsley as a garnish before serving.

Prep Time: 10 minutes

Cook Time: 25 minutes

A comforting and creamy pasta dish infused with the flavors of chicken corn chowder, perfect for a cozy meal.

Ingredients: 2 cups cooked pasta. 1 cup cooked shredded chicken. 1 cup corn kernels. 1 onion, diced. 2 cloves garlic, minced. 2 cups chicken broth. 1 cup heavy cream. 1 teaspoon dried thyme. Salt and pepper to taste. 2 tablespoons olive oil. 2 tablespoons all-purpose flour. Chopped parsley for garnish.

Instructions: Put olive oil in a big pot and heat it over medium-low heat. Put in the minced garlic and diced onion and saut until the onion is soft. If you want it golden brown, cook for one to two minutes after adding the all-purpose flour. Slowly add the chicken broth while stirring all the time to keep the mixture from getting lumpy. Put in corn kernels, dried thyme, salt, and pepper, along with the chicken shreds. Simmer for 10 to 15 minutes, or until the soup thickens and the flavors blend. Add the cooked pasta and heavy cream, and cook for 5 more minutes. If necessary, change the seasoning. Serve hot with chopped parsley on top.

Prep Time: 15 minutes

Cook Time: 25 minutes

These Miracle Whip Slaw Burgers are a fun take on the usual burger. Both the burger patties and the coleslaw topping taste different with the creamy and sour Miracle Whip dressing on top of them. It has just the right amount of sweet and savory, and everyone will love it at your next cookout!

Ingredients: 1 lb ground beef. 1/2 cup Miracle Whip dressing. 1/4 cup finely chopped onion. 1/4 cup bread crumbs. 1/2 tsp salt. 1/4 tsp pepper. 4 hamburger buns. 4 lettuce leaves. 4 slices of tomato. 4 slices of cheese. For the Miracle Whip Slaw:. 1 cup coleslaw mix. 1/4 cup Miracle Whip dressing. 1/2 tsp sugar. 1/4 tsp salt. 1/4 tsp pepper.

Instructions: Put ground beef, 1/2 cup Miracle Whip dressing, chopped onion, bread crumbs, salt, and pepper in a bowl. Form the mix into 4 burger patties. Warm up your grill or pan on the stove by setting it on medium-high heat. Grill or fry the burger patties for four to five minutes on each side, or until they're done the way you like them. Make the Miracle Whip Slaw while the burgers are cooking. Put the coleslaw mix, 1/4 cup of Miracle Whip dressing, sugar, salt, and pepper in a different bowl. Combine well. You can grill or toast the hamburger buns until they are just barely browned. Place a lettuce leaf, a tomato slice, a burger patty, and a cheese slice on the bottom half of each bun to make the burgers. Put a lot of Miracle Whip Slaw on top of each burger. Add the top bun halves to finish the burgers. Your Miracle Whip Slaw Burgers will taste great when they're hot.

Prep Time: 15 minutes

Cook Time: 10 minutes

These Crispy Black Bean Tacos are a delicious and satisfying vegetarian dish. The black bean filling is seasoned with cumin and chili powder for a burst of flavor, and the crispy corn tortillas add a satisfying crunch. Top with fresh vegetables, cheese, sour cream, and salsa for a mouthwatering taco experience.

Ingredients: 1 can 15 oz black beans, drained and rinsed. 1 cup corn kernels fresh, frozen, or canned. 1/2 cup diced red bell pepper. 1/2 cup diced red onion. 1/2 cup chopped fresh cilantro. 1 tsp ground cumin. 1/2 tsp chili powder. Salt and pepper to taste. 8 small corn tortillas. 1 cup shredded lettuce. 1 cup diced tomatoes. 1 cup shredded cheddar cheese. 1/2 cup sour cream. 1/4 cup salsa. 1 lime, cut into wedges. Vegetable oil for frying.

Instructions: The red bell pepper, red onion, cilantro, cumin, chili powder, salt, and pepper should all be mixed together in a large bowl. The filling for your tacos should be well mixed. Put vegetable oil in a pan and heat it over medium-high heat. When the oil is hot, add the corn tortillas one at a time. Cook for 30 seconds on each side, until the tortillas get a little crispy. Put paper towels down to dry. Place a small amount of the black bean mixture on top of each crispy tortilla to make the tacos. Shred some lettuce, dice some tomatoes, and sprinkle some cheddar cheese on top. Add salsa and sour cream to the top of each taco. Lime wedges on the side will make the crispy black bean tacos taste even better. Have fun!

Prep Time: 15 minutes

Cook Time: 10 minutes

Filipino chicken curry is a comforting and flavorful dish that combines tender chicken with aromatic spices and creamy coconut milk. This version incorporates traditional Filipino ingredients and cooking techniques, resulting in a delicious and satisfying meal.

Ingredients: 1 lb chicken thighs, boneless and skinless. 2 potatoes, peeled and diced. 1 carrot, peeled and sliced. 1 onion, chopped. 3 cloves garlic, minced. 1 red bell pepper, diced. 1 cup coconut milk. 2 tablespoons curry powder. 1 tablespoon fish sauce. 1 tablespoon soy sauce. 1 tablespoon cooking oil. Salt and pepper to taste.

Instructions: Warm up the cooking oil in a big pan over medium-low heat. Add the chopped onion and garlic and cook until the onion and garlic smell good. Put in the chicken thighs and cook them until all sides are browned. Salmon sauce, fish sauce, and soy sauce should all be mixed in. Dice the red bell pepper, potatoes, and carrot. Use a stir to mix. Put in the coconut milk, raise the heat, and cover. After 20 to 25 minutes, the chicken and vegetables should be soft. Add pepper and salt to taste. Hot rice should be served with it.

Prep Time: 15 minutes

Cook Time: 25 minutes

These oven-roasted potatoes are crispy on the outside and tender on the inside, making them the perfect side dish for any meal. The combination of olive oil, garlic powder, and paprika adds depth of flavor to the potatoes.

Ingredients: 1.5 lbs potatoes, cut into small cubes. 2 tbsp olive oil. 1 tsp garlic powder. 1 tsp paprika. Salt and pepper to taste.

Instructions: Warm the oven up to 425F 220C. Mix garlic powder, paprika, salt, and pepper with olive oil in a large bowl. Toss the potatoes so that they are evenly covered. Place potatoes on a baking sheet that has been lined with parchment paper so that they are all at once. Roast in an oven that has already been heated for 30 to 35 minutes, or until golden brown and crispy. Flip the food over halfway through to make sure it cooks evenly.

Prep Time: 10 minutes

Cook Time: 30 minutes

Couscous alle Verdure is a tasty dish with Mediterranean flavors that is full of colorful vegetables. This meal is quick, healthy, and great for any event.

Ingredients: 1 cup couscous. 1 1/2 cups vegetable broth. 1 cup diced bell peppers. 1 cup diced zucchini. 1 cup diced eggplant. 1/2 cup cherry tomatoes, halved. 1/4 cup sliced black olives. 2 cloves garlic, minced. 2 tablespoons olive oil. 1 teaspoon dried oregano. Salt and pepper to taste. Fresh basil leaves for garnish.

Instructions: In a large pan, heat olive oil over medium heat. Add minced garlic and saut for a minute until fragrant. Add diced bell peppers, zucchini, and eggplant to the pan. Cook for 5-7 minutes until they begin to soften. Stir in cherry tomatoes, black olives, and dried oregano. Cook for another 3-4 minutes. In a separate pot, bring vegetable broth to a boil. Remove from heat and stir in couscous. Cover and let it sit for 5 minutes to absorb the liquid. Fluff the couscous with a fork and transfer it to the pan with the sauted vegetables. Mix everything together. Season with salt and pepper to taste. Garnish with fresh basil leaves. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes