#cozymeal

The Selection Creamy Balsamic Pasta 🍓✨

Forget the palace drama, darling. Even a future queen needs a moment of quiet indulgence. Inspired by the soft, secret moments and surprising delights of The Selection series, we've created a pasta dish that’s as romantic and unexpected as America Singer herself.

This isn't your average creamy pasta. We're infusing sweet strawberries with a hint of savory garlic, then swirling it into a luscious cream cheese sauce that clings to every delicate farfalle. A crown of rich balsamic glaze adds that touch of royal decadence we all secretly crave. It’s light enough for a whispered confession, yet satisfying enough to fuel you through the next round of eliminations.

Perfect for a quiet night in, dreaming of your own happily ever after, or sharing with your chosen one. No Prince required (but always welcome 😉).

Here’s a sneak peek at the magic:

Prep time: 10 minutes

Cook time: 20 minutes

Serves: 2 (or one very hungry monarch!)

Budget Level: Under $10.00 – because luxury doesn't have to break the royal bank!

Taste Profile: Creamy, sweet, savory, with a surprising tangy finish.

This sandwich recipe features tender pulled pork infused with the flavors of apple cider and brown sugar, creating a sweet and savory barbecue experience. Perfect for gatherings or a comforting meal at home.

Ingredients: 2 lbs pork shoulder, trimmed of excess fat. 1 cup apple cider. 1/2 cup brown sugar. 1/4 cup apple cider vinegar. 2 cloves garlic, minced. 1 teaspoon smoked paprika. 1 teaspoon salt. 1/2 teaspoon black pepper. 8 hamburger buns. Coleslaw optional, for serving.

Instructions: Take a bowl and mix apple cider, brown sugar, apple cider vinegar, smoked paprika, salt, and black pepper to make the marinade. Pour the sauce over the pork shoulder that has been in a slow cooker. Let it cook on low for 8 hours, or until the pork is soft and can be broken up with a fork. Take the pork out of the slow cooker when it's done cooking and shred it with two forks. Put the pork shreds back in the slow cooker and mix them with the cooking juices. Warm up the burger buns. Each bun should have a lot of pulled pork on it. Add coleslaw on top if you want. Enjoy while still warm!

Prep Time: 15 minutes

Cook Time: 480 minutes

This Italian Noodle Soup is a light and flavorful dish that's perfect for a cozy meal. Made with zucchini noodles, diced tomatoes, and aromatic Italian seasoning, it's a satisfying soup that's also keto-friendly. Enjoy a bowl of this delicious soup on chilly days for a comforting and nourishing meal!

Ingredients: 4 cups chicken broth. 2 cups water. 1 cup zucchini noodles zoodles. 1/2 cup diced tomatoes. 1/4 cup chopped onion. 2 cloves garlic, minced. 1 teaspoon Italian seasoning. Salt and pepper to taste. Fresh basil leaves for garnish optional.

Instructions: In a large pot, combine the chicken broth and water. Bring to a boil over medium-high heat. Add the zucchini noodles, diced tomatoes, chopped onion, minced garlic, and Italian seasoning to the pot. Reduce heat to medium-low and simmer for 10-15 minutes, or until the vegetables are tender. Season the soup with salt and pepper to taste. Serve the Italian noodle soup hot, garnished with fresh basil leaves if desired. Enjoy this flavorful and comforting Italian-inspired soup as a satisfying keto-friendly meal!

Prep Time: 10 minutes

Cook Time: 15 minutes

A hearty and tasty soup made with tender chicken, beans, corn, and spices that are influenced by Mexican food. This Instant Pot Chicken Taco Soup is gluten-free and full of great flavors. It's great for a cozy meal any day of the week.

Ingredients: 1 lb boneless, skinless chicken breasts, diced. 1 can 15 oz black beans, drained and rinsed. 1 can 15 oz diced tomatoes. 1 can 4 oz diced green chilies. 1 small onion, diced. 2 cloves garlic, minced. 1 cup frozen corn kernels. 4 cups chicken broth. 1 tablespoon chili powder. 1 teaspoon ground cumin. 1 teaspoon paprika. 1/2 teaspoon dried oregano. Salt and pepper to taste. 1 avocado, diced for garnish. Fresh cilantro, chopped for garnish. Lime wedges for serving.

Instructions: In the Instant Pot, combine diced chicken, black beans, diced tomatoes, diced green chilies, diced onion, minced garlic, frozen corn kernels, chicken broth, chili powder, ground cumin, paprika, dried oregano, salt, and pepper. Close the lid and set the Instant Pot to 'Manual' or 'Pressure Cook' mode on high pressure for 10 minutes. Once the cooking cycle is complete, allow for a natural pressure release for 10 minutes, then carefully perform a quick pressure release to release any remaining pressure. Open the lid and stir the soup. Adjust seasoning if necessary. Serve hot, garnished with diced avocado, chopped cilantro, and lime wedges. Enjoy!

Prep Time: 10 minutes

Cook Time: 15 minutes

This Instant Pot Carrot Ginger Soup is a delicious and creamy vegan soup that's great for a cozy meal. The carrots and ginger give it a bright flavor, and the coconut milk makes it rich.

Ingredients: 1 tbsp olive oil. 1 medium onion, chopped. 4 cups carrots, chopped. 1 tbsp ginger, minced. 4 cups vegetable broth. 1 can 13.5 oz coconut milk. Salt and pepper to taste. 1 tbsp lemon juice. Fresh cilantro for garnish.

Instructions: Turn on Instant Pot and select 'Saute' mode. Add olive oil and chopped onion, saut until onion is translucent. Add chopped carrots and minced ginger, saut for another 2 minutes. Pour in vegetable broth and coconut milk, season with salt and pepper. Close the lid of the Instant Pot and set to 'Manual' mode for 8 minutes. Once the timer goes off, allow the pressure to release naturally for 5 minutes, then carefully do a quick release. Open the lid, use an immersion blender to blend the soup until smooth. Stir in lemon juice. Serve hot, garnished with fresh cilantro.

Prep Time: 10 minutes

Cook Time: 15 minutes

You can enjoy all the flavors of a warm turkey pot pie in a soup. This recipe for a slow cooker meal is simple to make and great for a cozy meal.

Ingredients: 1 lb cooked turkey breast, shredded. 4 cups reduced-sodium chicken broth. 2 cups water. 1 cup chopped onion. 1 cup sliced carrots. 1 cup sliced celery. 2 garlic cloves, minced. 1 tsp dried thyme. 1/2 tsp dried rosemary. 1/2 tsp salt. 1/4 tsp black pepper. 1/2 cup frozen peas. 1/2 cup corn kernels. 1/4 cup all-purpose flour. 1/2 cup skim milk. 1/4 cup chopped fresh parsley.

Instructions: In a slow cooker, combine turkey, chicken broth, water, onion, carrots, celery, garlic, thyme, rosemary, salt, and pepper. Cover and cook on low for 6-8 hours or until vegetables are tender. In a small bowl, whisk together flour and milk until smooth. Stir flour mixture into slow cooker. Add peas and corn. Cover and cook on high for an additional 30 minutes or until soup thickens slightly. Stir in parsley before serving.

Prep Time: 15 minutes

Cook Time: 360 minutes

You can enjoy this vegan version of classic mac 'n' cheese, which has a velvety pumpkin cheese sauce that is rich, cheesy, and very satisfying. This dish is great for a cozy dinner or a comforting meal at any time of the year.

Ingredients: 300g macaroni pasta. 2 cups pumpkin puree. 1 cup cashews, soaked. 1/2 cup nutritional yeast. 1/4 cup coconut milk. 2 cloves garlic, minced. 1 tablespoon lemon juice. 1 teaspoon paprika. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: Cook the macaroni according to package instructions. Drain and set aside. In a blender, combine pumpkin puree, soaked cashews, nutritional yeast, coconut milk, garlic, lemon juice, paprika, salt, and pepper. Blend until smooth and creamy. In a large saucepan, heat the pumpkin cheese sauce over medium heat until warmed through. Add the cooked macaroni to the saucepan and stir until well coated. Serve hot, garnished with fresh parsley.

Prep Time: 15 minutes

Cook Time: 15 minutes