#fillingmeal

The naturally sweet taste of roasted carrots and the fresh, herbaceous taste of green goddess dressing come together in this recipe to make a colorful and filling dish. This is a great side dish or light main course.

Ingredients: 1 bunch carrots, peeled and trimmed. 2 tablespoons olive oil. Salt and pepper to taste. 1 cup fresh parsley leaves, packed. 1/2 cup fresh basil leaves, packed. 2 tablespoons chopped chives. 1 clove garlic, minced. 1/2 cup vegan mayonnaise. 2 tablespoons lemon juice. 1 tablespoon apple cider vinegar. Water, as needed.

Instructions: Get the oven ready by heating it up to 400F 200C. Get a baking sheet and put the carrots on it. Add salt and pepper, along with the olive oil. Add toss to cover evenly. Roast the carrots in an oven that has been heated up for 20 to 25 minutes, or until they are soft and slightly caramelized. Make the green goddess dressing at the same time. Blend or process garlic, vegan mayonnaise, lemon juice, chives, parsley, and basil in a blender or food processor. Add water as needed to get the consistency you want and blend until smooth. Put the carrots on a serving dish and drizzle them with green goddess dressing when they are done. Enjoy while hot!

Prep Time: 10 minutes

Cook Time: 25 minutes

There is a delicious burger recipe with beer cheese sauce on top of juicy beef patties, beer-battered onion rings, and cheese fries. Great for a meal that fills you up and gives you a little something extra.

Ingredients: 1 lb ground beef. 1/2 cup beer cheese sauce. 4 burger buns. 1 onion, sliced into rings. 1 cup all-purpose flour. 1 cup beer for batter. 2 cups frozen french fries. 1 cup shredded cheddar cheese. Salt and pepper to taste. Oil for frying.

Instructions: Preheat your grill or stovetop grill pan to medium-high heat. Season the ground beef with salt and pepper, then shape it into four burger patties. Grill the burger patties for about 4-5 minutes per side, or until they reach your desired level of doneness. While the burgers are cooking, heat oil in a deep frying pan or deep fryer to 350F 175C. In a bowl, combine the all-purpose flour and beer to make the batter for the onion rings. Dip the onion rings into the batter, allowing any excess to drip off, and then fry them until golden brown and crispy. Drain on paper towels. Cook the frozen french fries according to the package instructions, then sprinkle them with shredded cheddar cheese and return to the oven until the cheese melts. Toast the burger buns on the grill for a minute or two until they're lightly browned. Assemble the burgers by spreading beer cheese sauce on the bottom bun, placing the cooked burger patty on top, and adding a few crispy onion rings. Top with the other bun half. Serve the beer cheese burgers with the cheesy fries and remaining onion rings on the side. Enjoy your delicious Beer Cheese Burgers with Onion Rings and Cheese Fries Five Marigolds!

Prep Time: 20 minutes

Cook Time: 20 minutes

This garlic bread sandwich loaf is a tasty change from regular sandwiches. The garlic butter, melted cheese, sliced chicken breast, tomatoes, and black olives on the Italian bread make for a tasty and filling meal.

Ingredients: 1 loaf of Italian bread. 4 tablespoons unsalted butter, melted. 3 cloves garlic, minced. 1 teaspoon dried parsley. 1 cup shredded mozzarella cheese. 1 cup sliced cooked chicken breast. 1/2 cup sliced tomatoes. 1/4 cup sliced black olives. Salt and pepper to taste.

Instructions: Preheat the oven to 375F 190C. Slice the Italian bread horizontally, but do not cut through the bottom. In a small bowl, mix together melted butter, minced garlic, and dried parsley. Brush the garlic butter mixture generously inside the sliced bread. Sprinkle shredded mozzarella cheese evenly inside the bread. Layer sliced chicken breast, tomatoes, and black olives inside the bread. Season with salt and pepper to taste. Wrap the loaf in aluminum foil and bake for 15-20 minutes, or until cheese is melted and bubbly. Slice and serve warm.

Prep Time: 15 minutes

Cook Time: 20 minutes

This Low Carb Cabbage and Corned Beef Hash is a keto-friendly twist on a classic comfort food. It's hearty, flavorful, and perfect for a satisfying meal any time of day.

Ingredients: 1 lb corned beef, cooked and diced. 4 cups cabbage, shredded. 1 onion, diced. 2 cloves garlic, minced. 2 tbsp olive oil. Salt and pepper to taste.

Instructions: Warm up a big pan with olive oil over medium-low heat. Add the minced garlic and diced onion and saut until the onion turns clear. Add the shredded cabbage and cook for 5 to 7 minutes, until the cabbage is soft. Season the diced corned beef with salt and pepper, then add it to the skillet. Cook until it's hot, stirring every now and then. As soon as everything is hot and well mixed, serve hot.

Prep Time: 10 minutes

Cook Time: 15 minutes

A healthy and tasty quiche with a gluten-free quinoa crust that is filled with goat cheese, mushrooms, and roasted cauliflower. Great for dinner or brunch because it's filling.

Ingredients: 1 cup quinoa, rinsed and drained. 2 cups water. 1/2 teaspoon salt. 1 tablespoon olive oil. 1 small head cauliflower, cut into florets. 1 cup mushrooms, sliced. 4 ounces goat cheese, crumbled. 6 large eggs. 1 cup milk. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1/2 teaspoon dried thyme. 1/4 cup fresh parsley, chopped.

Instructions: Before you start cooking, heat the oven to 375F 190C. Bring water to a boil in a medium-sized pot. Put in the quinoa and half a teaspoon of salt. Turn down the heat, cover, and let it simmer for 15 minutes, or until the water is gone. Take it off the heat and cover it for five minutes. Use a fork to fluff it up, then let it cool. Cover the bottom of a greased quiche pan with the cooked quinoa. Press it down to make a crust. Put the crust in the oven for 10 minutes to make it firm. Warm up the olive oil in a big pan over medium-low heat. When you add the mushrooms and cauliflower florets, saut them until they are soft and lightly browned. The roasted mushrooms and cauliflower should be spread out on top of the quinoa crust. Toast some goat cheese and sprinkle it on top. Add eggs, milk, salt, black pepper, and dried thyme to a bowl and mix them together using a whisk. The egg mix should be poured over the vegetables and cheese in the quiche pan. The quiche should be baked in a hot oven for 25 to 30 minutes, or until the middle is set and the top is golden brown. Take it out of the oven and let it cool down for a while. Before serving, sprinkle with fresh parsley. Cut it up and serve it hot. Baked goat cheese, mushroom, and cauliflower quiche with quinoa crust. Enjoy!

Prep Time: 30 minutes

Cook Time: 40 minutes

A healthy and tasty quiche with a gluten-free quinoa crust that is filled with goat cheese, mushrooms, and roasted cauliflower. Great for dinner or brunch because it's filling.

Ingredients: 1 cup quinoa, rinsed and drained. 2 cups water. 1/2 teaspoon salt. 1 tablespoon olive oil. 1 small head cauliflower, cut into florets. 1 cup mushrooms, sliced. 4 ounces goat cheese, crumbled. 6 large eggs. 1 cup milk. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1/2 teaspoon dried thyme. 1/4 cup fresh parsley, chopped.

Instructions: Before you start cooking, heat the oven to 375F 190C. Bring water to a boil in a medium-sized pot. Put in the quinoa and half a teaspoon of salt. Turn down the heat, cover, and let it simmer for 15 minutes, or until the water is gone. Take it off the heat and cover it for five minutes. Use a fork to fluff it up, then let it cool. Cover the bottom of a greased quiche pan with the cooked quinoa. Press it down to make a crust. Put the crust in the oven for 10 minutes to make it firm. Warm up the olive oil in a big pan over medium-low heat. When you add the mushrooms and cauliflower florets, saut them until they are soft and lightly browned. The roasted mushrooms and cauliflower should be spread out on top of the quinoa crust. Toast some goat cheese and sprinkle it on top. Add eggs, milk, salt, black pepper, and dried thyme to a bowl and mix them together using a whisk. The egg mix should be poured over the vegetables and cheese in the quiche pan. The quiche should be baked in a hot oven for 25 to 30 minutes, or until the middle is set and the top is golden brown. Take it out of the oven and let it cool down for a while. Before serving, sprinkle with fresh parsley. Cut it up and serve it hot. Baked goat cheese, mushroom, and cauliflower quiche with quinoa crust. Enjoy!

Prep Time: 30 minutes

Cook Time: 40 minutes