#simplemealprep

These slow cooker chicken gyros are packed with Mediterranean flavors and are incredibly easy to make. Let your slow cooker do the work for you while you enjoy tender, flavorful chicken for a delicious gyro feast.

Ingredients: 1.5 lbs boneless, skinless chicken breasts. 1 onion, thinly sliced. 4 cloves garlic, minced. 1 lemon, juiced. 2 tsp dried oregano. 1 tsp dried thyme. 1 tsp paprika. 1/2 tsp ground cumin. 1/2 tsp salt. 1/4 tsp black pepper. 1/4 cup chicken broth.

Instructions: Place chicken breasts in the slow cooker. In a small bowl, mix together onion, garlic, lemon juice, oregano, thyme, paprika, cumin, salt, and pepper. Pour the mixture over the chicken. Add chicken broth to the slow cooker. Cover and cook on low for 6-8 hours or high for 3-4 hours, until chicken is cooked through and tender. Once chicken is cooked, shred it using two forks. Serve chicken gyros in pita bread with desired toppings such as tzatziki sauce, tomatoes, cucumbers, and lettuce.

Prep Time: 10 minutes

Cook Time: 240 minutes

This slow cooker turkey breast recipe ensures a moist and tender turkey every time, thanks to the flavorful gravy it cooks in. Perfect for a fuss-free holiday meal or any occasion!

Ingredients: 1 6-7 pound bone-in turkey breast, thawed if frozen. 1 packet dry onion soup mix. 1 10.5 ounce can condensed cream of chicken soup. 1 cup chicken broth. 1/2 cup water. 2 tablespoons cornstarch. 2 tablespoons cold water. Salt and pepper to taste.

Instructions: Season the turkey breast with salt and pepper. In a slow cooker, mix together the dry onion soup mix, cream of chicken soup, chicken broth, and water. Place the seasoned turkey breast into the slow cooker, submerging it in the gravy mixture. Cover and cook on low for 6-8 hours or until the turkey is cooked through and tender. Once the turkey is cooked, remove it from the slow cooker and let it rest for a few minutes before slicing. In a small bowl, mix together the cornstarch and cold water to create a slurry. Stir the slurry into the gravy in the slow cooker to thicken it. Serve the sliced turkey with the gravy.

Prep Time: 15 minutes

Cook Time: 360 minutes

These keto ham zucchini muffins are a tasty and filling way to start the day, and they're great for making ahead of time. The ham and eggs give them protein, and the zucchini adds fiber. They'll keep you full and energized all day. Plus they're simple to make and great for taking with you!

Ingredients: 1 cup shredded zucchini. 1 cup diced ham. 1/2 cup shredded cheddar cheese. 4 large eggs. 1/4 cup almond flour. 1/4 teaspoon baking powder. Salt and pepper to taste. Optional: chopped green onions or chives for garnish.

Instructions: Start by heating the oven to 350F 175C. Clean and grease a muffin tin, or use muffin liners to line it. Shred the zucchini, dice the ham, and mix it with the eggs, almond flour, baking powder, salt, and pepper in a large bowl. Well mix until all the ingredients are mixed together evenly. Fill each muffin cup about three quarters of the way to the top with the batter after putting it in the muffin tin. The muffins should be baked in a hot oven for twenty to twenty-five minutes, or until the tops are set and golden brown. After taking the muffins out of the oven, let them cool in the pan for a few minutes. Then, move them to a wire rack to cool all the way down. If you want, you can add chopped green onions or chives to the top after it has cooled. You can eat these tasty keto ham zucchini muffins for breakfast, brunch, or as a snack.

Prep Time: 10 minutes

Cook Time: 25 minutes

Vegan Baked Pumpkin Oatmeal is a great, healthy fall breakfast that tastes great with pumpkin spice. It's simple to make and great for making ahead of time.

Ingredients: 1 cup rolled oats. 1/2 cup pumpkin puree. 1/2 cup non-dairy milk. 2 tablespoons maple syrup. 1/2 teaspoon vanilla extract. 1/2 teaspoon cinnamon. 1/4 teaspoon nutmeg. 1/4 teaspoon ginger. 1/8 teaspoon cloves. 1/8 teaspoon salt. 1/4 cup chopped nuts or seeds optional.

Instructions: Preheat the oven to 350F 175C. In a mixing bowl, combine the oats, pumpkin puree, non-dairy milk, maple syrup, vanilla extract, cinnamon, nutmeg, ginger, cloves, and salt. Mix well. Pour the mixture into a greased baking dish and spread it evenly. Sprinkle chopped nuts or seeds on top if using. Bake for 25-30 minutes, or until the oatmeal is set and the edges are slightly golden. Remove from the oven and let it cool slightly before serving. Serve warm, and enjoy!

Prep Time: 10 minutes

Cook Time: 30 minutes

Wild rabbit meat is known for its unique taste and exceptional tenderness when prepared properly. Although it may seem complex, making a traditional rabbit goulash is straightforward once you follow the right steps. This recipe uses a flavorful marinade, slow cooking, and a blend of spices that together create a warm, comforting dish perfect for any season. Moreover, each step builds flavor gradually, resulting in a stew that is rich, aromatic, and deeply satisfying.

Ingredients:

Goulash Ingredients: - 1.2 kg wild rabbit meat - 400 g onions - 1 head of garlic - 1 pepper - A small piece of celery and ginger - 40 g smoked bacon - 0.5 L red wine - 1 L water - 0.5 L tomato sauce - 1 tablespoon sugar Spices: - 15 peppercorns - 1.5 teaspoons salt - 1 teaspoon vegetable seasoning (vegeta) - 1 teaspoon sweet paprika - 0.5 teaspoon hot paprika Marinade (Pac): - 2 dl wine vinegar - 3 dl red wine - 3 garlic cloves - 10–15 bay leaves - 3–4 sprigs of rosemary

Preparation Steps:

I. Place the wild rabbit meat in the marinade and leave it in the refrigerator for at least 3 hours. In the meantime, chop all the vegetables. II. Fry the onions in fat for about 15 minutes. III. Remove the rabbit meat from the fridge, wash it, and sauté for 10 minutes. IV. Add the chopped vegetables, pour in the wine, and cook everything for 60 minutes. Then add all spices. V. Add the tomato sauce and the tablespoon of sugar, then continue cooking for another 40 minutes. Finally, add parsley shortly before finishing.

The perfect side dish for this wild rabbit goulash is creamy mashed potatoes.

Conclusion:

In summary, wild rabbit goulash is a beautifully rustic dish that rewards patience with deep, layered flavors. Not only does the marinade tenderize the meat, but the slow cooking process also creates a hearty stew ideal for family meals and special occasions. Try this recipe once, and it will certainly become one of your favorite traditional dishes.

Hake is a wonderful choice when you want a tasty meal that requires minimal effort. Not only is it delicate and flavorful, but it also cooks beautifully when pan-fried slowly. In this simple recipe, you’ll learn how to prepare hake using just salt, garlic powder, oil, and a finishing touch of olive oil. Moreover, the method is ideal for beginners, as it delivers consistent results every time.

Ingredients:

- 3 cleaned hake fish - Salt - Garlic powder - Vegetable oil - Olive oil

Preparation Steps:

- First, season the cleaned hake with salt and garlic powder. - Next, heat vegetable oil in a pan over medium heat. - Then, gently place the hake in the pan and fry them for about 50 minutes, turning them several times for even cooking. - Finally, during the last few minutes of frying, drizzle olive oil over the fish to enhance flavor and aroma.

Because the fish cooks slowly, it becomes tender on the inside while developing a beautifully crisp exterior.

Conclusion:

To sum up, this lightly pan-fried hake recipe is perfect for beginners and anyone who enjoys simple yet delicious meals. With minimal preparation and just a few ingredients, you’ll create a dish that is flavorful, comforting, and satisfying. Try it once, and it may become one of your go-to fish recipes.

This Instant Pot method makes sure that your hard-boiled eggs are cooked all the way through and are simple to peel. Quick and easy, this is how you can make a lot of tasty hard-boiled eggs for recipes or snacks.

Ingredients: 6 large eggs. 1 cup of water.

Instructions: Add one cup of water to the Instant Pot. In the Instant Pot, put in either the trivet that came with it or a steamer basket. Place the six large eggs carefully on the trivet or steamer basket. Put the lid back on the Instant Pot and turn the vent all the way down to seal it. Set the timer for 5 minutes at high pressure for soft-boiled eggs or 6 minutes for hard-boiled eggs. Then choose "Manual" or "Pressure Cook." When the cooking cycle is over, quickly let the pressure out by turning the vent knob to "Venting" and letting the steam escape until the float valve drops. Open the lid of the Instant Pot and put the eggs in a bowl with ice water. Let them cool for 5 minutes. The eggs should be easy to peel now that the pressure has been released quickly. Have fun with your Instant Pot Hard Boiled Eggs!

Prep Time: 5 minutes

Cook Time: 6 minutes

Enjoy the taste of fall with this old-fashioned dessert — Oven-Baked Pumpkin. Sweet, soft, and naturally caramelized, it’s one of the simplest yet most comforting treats you can make.

Ingredients & Preparation

Wash the pumpkin, slice it into wedges, and remove the seeds. Cut the wedges into smaller pieces and arrange them on a baking tray lined with parchment paper. Bake in the oven for 60 minutes at 220°C until golden and tender.

That’s it — no sugar, no extras, just pure autumn sweetness straight from the oven!