#deliciousrecipe

This Slow Cooker Sweet and Sour Pork recipe is a delicious and convenient meal for dinner. Tender pork shoulder chunks are cooked low and slow with a tangy sweet and sour sauce, bell peppers, and onions, resulting in a flavorful dish that pairs perfectly with rice.

Ingredients: 2 pounds pork shoulder, cut into chunks. 1/2 cup brown sugar. 1/3 cup ketchup. 1/4 cup low-sodium soy sauce. 1/4 cup apple cider vinegar. 1/4 cup pineapple juice. 1 red bell pepper, diced. 1 green bell pepper, diced. 1 onion, diced. 1 tablespoon minced garlic. 1 tablespoon cornstarch. 1 tablespoon water. Salt and pepper to taste. Cooked rice, for serving.

Instructions: In a bowl, mix together brown sugar, ketchup, soy sauce, apple cider vinegar, and pineapple juice. Place pork shoulder chunks in the slow cooker. Add diced bell peppers, onion, and minced garlic over the pork. Pour the sauce mixture over the pork and vegetables. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until pork is tender. In a small bowl, mix cornstarch and water to create a slurry. Stir the cornstarch slurry into the slow cooker during the last 30 minutes of cooking to thicken the sauce. Season with salt and pepper to taste. Serve the sweet and sour pork over cooked rice. Enjoy!

Prep Time: 15 minutes

Cook Time: 360 minutes

Vegan pumpkin cheesecake stuffed between thick slices of French toast is a real treat. The pumpkin, spices, and creamy cheesecake filling in this recipe make for a delicious breakfast or brunch treat.

Ingredients: 8 slices of thick vegan bread. 1 cup canned pumpkin puree. 1/2 cup vegan cream cheese. 2 tbsp maple syrup. 1 tsp vanilla extract. 1 tsp ground cinnamon. 1/2 tsp ground nutmeg. 1/4 tsp ground ginger. 1/4 tsp ground cloves. 1 cup non-dairy milk. 1 tbsp flour. 1 tbsp nutritional yeast. 1 tbsp cornstarch. 1 tsp coconut oil.

Instructions: In a bowl, mix together pumpkin puree, vegan cream cheese, maple syrup, vanilla extract, cinnamon, nutmeg, ginger, and cloves until smooth. Set aside. Spread the pumpkin cheesecake mixture evenly onto 4 slices of bread, then top with the remaining 4 slices to make sandwiches. In another bowl, whisk together non-dairy milk, flour, nutritional yeast, and cornstarch to create a batter. Heat coconut oil in a skillet over medium heat. Dip each stuffed sandwich into the batter, ensuring both sides are coated. Place the battered sandwiches onto the skillet and cook until golden brown on both sides, about 3-4 minutes per side. Serve hot with your favorite toppings such as maple syrup, powdered sugar, or fresh fruit.

Prep Time: 15 minutes

Cook Time: 10 minutes

A mouthwatering stromboli recipe filled with chicken, bacon, cheese, and the irresistible flavors of ranch dressing. Perfect for a quick and satisfying meal or game day snack.

Ingredients: 1 pound pizza dough. 1 cup cooked chicken, shredded. 1 cup shredded mozzarella cheese. 1/2 cup cooked bacon, crumbled. 1/4 cup ranch dressing. 1/4 cup chopped green onions. 1/4 teaspoon garlic powder. 1/4 teaspoon dried oregano. 1/4 teaspoon dried basil. 1/4 teaspoon black pepper. 1/4 teaspoon salt. 1 egg, beaten for egg wash.

Instructions: Preheat your oven to 425F 220C. Roll out the pizza dough on a lightly floured surface into a rectangle, approximately 12x16 inches. Spread the ranch dressing evenly over the dough, leaving a border around the edges. Layer the shredded chicken, crumbled bacon, chopped green onions, and shredded mozzarella cheese evenly over the ranch dressing. Sprinkle the garlic powder, dried oregano, dried basil, black pepper, and salt over the toppings. Starting from one of the longer sides, tightly roll up the dough, pinching the seams to seal the stromboli. Place the stromboli seam side down on a baking sheet lined with parchment paper. Brush the beaten egg over the top of the stromboli to give it a golden color when baked. Bake in the preheated oven for 20-25 minutes, or until the stromboli is golden brown and crispy. Remove from the oven and let it cool slightly before slicing into pieces. Serve warm and enjoy your delicious Chicken Bacon Ranch Stromboli!

Prep Time: 15 minutes

Cook Time: 25 minutes

This One Skillet Chicken Marsala is great for weeknight dinners because it's tasty and easy to make. The chicken breasts are cooked in a rich Marsala wine sauce with garlic, fresh thyme, and mushrooms. Pair it with your favorite side dish for a full meal!

Ingredients: 4 boneless, skinless chicken breasts. 1/4 cup almond flour. Sea salt and black pepper, to taste. 2 tablespoons ghee or butter. 8 ounces cremini mushrooms, sliced. 2 cloves garlic, minced. 1/2 cup chicken broth. 1/2 cup Marsala wine. 1/4 cup full-fat coconut milk. 1 tablespoon fresh thyme leaves. Chopped parsley, for garnish.

Instructions: Season chicken breasts with salt and pepper, then dredge in almond flour. In a large skillet, heat ghee or butter over medium-high heat. Add chicken breasts to the skillet and cook until golden brown, about 4-5 minutes per side. Remove chicken from skillet and set aside. In the same skillet, add sliced mushrooms and garlic. Cook until mushrooms are golden brown and garlic is fragrant, about 3-4 minutes. Pour in chicken broth and Marsala wine, scraping up any browned bits from the bottom of the skillet. Bring mixture to a simmer, then reduce heat to medium-low and stir in coconut milk and thyme leaves. Return chicken breasts to the skillet and let simmer in the sauce for an additional 5-7 minutes, or until chicken is cooked through and sauce has thickened. Garnish with chopped parsley before serving.

Prep Time: 15 minutes

Cook Time: 25 minutes

This paprika-infused pork loin roast is a flavorful and easy-to-make dish perfect for any occasion. The combination of spices creates a rich and savory crust while keeping the meat juicy and tender on the inside.

Ingredients: 1 pork loin roast about 3-4 pounds. 2 tablespoons paprika. 1 tablespoon garlic powder. 1 tablespoon onion powder. 1 tablespoon brown sugar. 1 teaspoon salt. 1 teaspoon black pepper. 2 tablespoons olive oil.

Instructions: Preheat your oven to 375F 190C. In a small bowl, mix together paprika, garlic powder, onion powder, brown sugar, salt, and black pepper. Rub the spice mixture all over the pork loin roast. Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the pork loin roast in the skillet until browned on all sides, about 3-4 minutes per side. Transfer the skillet to the preheated oven and roast the pork loin for about 30-40 minutes, or until it reaches an internal temperature of 145F 63C. Once done, remove the skillet from the oven and let the roast rest for 10 minutes before slicing. Slice the roast and serve hot.

Prep Time: 15 minutes

Cook Time: 40 minutes