#toppingsgalore

A classic comfort food, the hot baked potato is easy to make and can be made in a million different ways by adding different toppings.

Ingredients: 4 large russet potatoes. 2 tablespoons olive oil. Salt and pepper to taste. Toppings of your choice e.g., sour cream, cheese, chives, bacon.

Instructions: Preheat oven to 400F 200C. Scrub potatoes thoroughly and pat dry with paper towels. Pierce each potato several times with a fork. Rub olive oil over each potato and season with salt and pepper. Place potatoes directly on the oven rack and bake for 45-60 minutes, or until tender when pierced with a fork. Remove potatoes from oven and let cool for a few minutes. Slice open each potato lengthwise and fluff the insides with a fork. Top each potato with your favorite toppings. Serve hot and enjoy!

Prep Time: 10 minutes

Cook Time: 60 minutes

This vegan pumpkin soup is a creamy and comforting dish perfect for chilly evenings. It's easy to make with simple ingredients and can be customized with your favorite toppings.

Ingredients: 1 medium-sized pumpkin, peeled and diced. 1 onion, chopped. 2 cloves of garlic, minced. 4 cups vegetable broth. 1 can 14 oz coconut milk. 1 tablespoon olive oil. Salt and pepper, to taste. Optional toppings: roasted pumpkin seeds, coconut cream, chopped parsley.

Instructions: Put olive oil in a big pot and heat it over medium-low heat. Cut up the onion and garlic and add them. Cook the onion until it turns clear. Put in vegetable broth and diced pumpkin. Turn down the heat and let it simmer for 20 to 25 minutes, or until the pumpkin is soft. Use an immersion blender to make the soup smooth after the pumpkin is cooked. You could also add the soup to a blender in batches and blend until smooth. Mix the soup again and add it back to the pot. Add the coconut milk and season with salt and pepper to taste. Let it cook for five more minutes. Top it off with roasted pumpkin seeds, a drizzle of coconut cream, or chopped parsley while it's still hot.

Prep Time: 15 minutes

Cook Time: 30 minutes

You can top your classic American cheeseburger with all of your favorite things. With its soft bun, juicy beef, melted cheese, and fresh vegetables, it's the perfect meal.

Ingredients: 1 lb ground beef. Salt and pepper to taste. 4 hamburger buns. 4 slices of cheddar cheese. Lettuce leaves. Sliced tomatoes. Sliced onions. Pickles. Ketchup. Mustard. Mayonnaise.

Instructions: Set your grill or griddle on the stove to medium-high heat to get it ready. Shape the ground beef into 4 burger patties that are all the same size. Add salt and pepper to both sides. To get the burgers medium-rare to medium-done, cook each side for three to four minutes on the grill or griddle. In the last minute of cooking, put a slice of cheddar cheese on top of each patty and let it melt. Fry or grill the hamburger buns for a few seconds on each side while the patties are cooking. Put your burgers together: On the bottom half of each bun, put a lettuce leaf. Then, add a tomato slice, a burger patty with melted cheese, sliced onions, and pickles. Depending on your taste, add ketchup, mustard, and mayonnaise. Put the other half of the bun on top and serve hot.

Prep Time: 15 minutes

Cook Time: 8 minutes

This gluten-free chicken taco soup in the crock pot is a hearty and tasty meal that's great for a busy day. It's easy: just put everything in the slow cooker and let it do the work. It has tender chicken, beans, vegetables, and all the great taco flavors you love, but it doesn't have any gluten. Add your favorite toppings for a dish that will fill you up and relax you.

Ingredients: 1 pound boneless, skinless chicken breasts. 1 15-ounce can black beans, drained and rinsed. 1 15-ounce can pinto beans, drained and rinsed. 1 14.5-ounce can diced tomatoes. 1 10-ounce can diced tomatoes with green chilies. 1 cup frozen corn. 1 onion, chopped. 1 bell pepper, chopped. 2 cloves garlic, minced. 1 packet gluten-free taco seasoning. 4 cups gluten-free chicken broth. Salt and pepper to taste. Optional toppings: shredded cheese, sour cream, sliced avocado, cilantro, lime wedges.

Instructions: Place the chicken breasts in the bottom of your crock pot. Add the black beans, pinto beans, diced tomatoes, diced tomatoes with green chilies, frozen corn, chopped onion, chopped bell pepper, and minced garlic on top of the chicken. Sprinkle the gluten-free taco seasoning evenly over the ingredients in the crock pot. Pour the gluten-free chicken broth over everything in the crock pot. Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until the chicken is cooked through and tender. About 30 minutes before serving, remove the chicken breasts from the crock pot and shred them with two forks. Return the shredded chicken to the crock pot. Stir everything well, and let it cook for an additional 30 minutes to meld the flavors. Season with salt and pepper to taste. Serve hot with your choice of optional toppings like shredded cheese, sour cream, sliced avocado, cilantro, and lime wedges. Enjoy your gluten-free Crock Pot Chicken Taco Soup!

Prep Time: 15 minutes

Cook Time: 6-8

These Slow Cooker Chicken Shawarma Sliders are a delicious and easy-to-make meal perfect for any occasion. The chicken is tender, flavorful, and pairs perfectly with the fresh toppings.

Ingredients: 2 lbs boneless, skinless chicken thighs. 1 onion, thinly sliced. 4 cloves garlic, minced. 2 teaspoons ground cumin. 2 teaspoons ground coriander. 1 teaspoon paprika. 1 teaspoon ground turmeric. 1/2 teaspoon ground cinnamon. 1/4 teaspoon cayenne pepper. Salt and pepper to taste. 1/4 cup lemon juice. 1/4 cup olive oil.

Instructions: In a bowl, mix together all the spices, garlic, lemon juice, and olive oil. Place the sliced onions in the bottom of the slow cooker. Add the chicken thighs on top of the onions. Pour the spice mixture over the chicken, ensuring it's evenly coated. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is tender and easily shredded. Once cooked, shred the chicken using two forks and mix it with the onions and juices in the slow cooker. Serve the chicken shawarma on slider buns, topped with your favorite toppings such as tzatziki sauce, shredded lettuce, and sliced tomatoes.

Prep Time: 15 minutes

Cook Time: 360 minutes

A tasty and comforting loaded cauliflower soup that is easy to make in a pressure cooker. It is creamy, cheesy, and full of tasty toppings.

Ingredients: 1 large head cauliflower, chopped. 4 cups chicken broth. 1 cup heavy cream. 1 cup shredded sharp cheddar cheese. 1/2 cup cooked and crumbled bacon. 1/2 cup chopped green onions. 3 cloves garlic, minced. 2 tablespoons butter. 1 teaspoon onion powder. 1/2 teaspoon dried thyme. Salt and pepper to taste.

Instructions: Place cauliflower, chicken broth, garlic, butter, onion powder, thyme, salt, and pepper in the pressure cooker. Secure the lid and set the pressure cooker to high pressure for 5 minutes. Once the cooking is complete, use the quick release function to release the pressure. Using an immersion blender, blend the soup until smooth and creamy. Stir in heavy cream, cheddar cheese, bacon, and green onions until well combined. Adjust seasoning if necessary. Serve hot, garnished with additional cheese, bacon, and green onions.

Prep Time: 15 minutes

Cook Time: 5 minutes