Teachers In Tiaras

A refreshing and light quinoa salad with the sweetness of mango, creaminess of avocado, and the tanginess of lime. Perfect for a quick and healthy meal.

Ingredients: 1 cup quinoa. 2 cups water. 1 mango, diced. 1 avocado, diced. 1/2 cup cherry tomatoes, halved. 1/4 cup red onion, finely chopped. 1/4 cup fresh cilantro, chopped. 1/4 cup feta cheese, crumbled. 2 tablespoons extra virgin olive oil. 1 tablespoon lime juice. Salt and pepper to taste.

Instructions: Use cold water to rinse the quinoa. Mix quinoa and water in a saucepan. Once it starts to boil, lower the heat, cover, and let it cook for 15 minutes, or until all the water is gone. Use a fork to fluff up the quinoa, then set it aside to cool. Put the quinoa, mango, avocado, cherry tomatoes, red onion, cilantro, and feta cheese in a large bowl. Mix olive oil, lime juice, salt, and pepper in a small bowl with a whisk. Add the dressing to the quinoa mixture and mix it together gently. Put it in the fridge for at least 30 minutes before you serve it. Add more cilantro and feta as a garnish before serving.

Prep Time: 15 minutes

Cook Time: 15 minutes

The bitter radicchio, sweet pickled grapes, creamy goat cheese, and tangy balsamic dressing in this Radicchio Salad With Pickled Grapes + Goat Cheese go so well together. You can eat it as a side dish with any meal or for a light and refreshing lunch.

Ingredients: 1 head of radicchio, chopped. 1 cup of red grapes, halved. 1/4 cup of goat cheese, crumbled. 1/4 cup of balsamic vinegar. 2 tablespoons of olive oil. 1 tablespoon of honey. Salt and pepper to taste. Fresh basil leaves for garnish.

Instructions: In a small bowl, whisk together balsamic vinegar, olive oil, honey, salt, and pepper to create the dressing. Place the chopped radicchio in a large salad bowl. Pour the dressing over the radicchio and toss to coat evenly. Add the halved grapes and crumbled goat cheese to the salad and gently toss to combine. Let the salad sit for a few minutes to allow the flavors to meld. Garnish with fresh basil leaves. Serve immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

Slow Cooker Chicken Cacciatore is a delicious Italian-inspired dish packed with tender chicken, savory vegetables, and aromatic herbs. It's a perfect meal for busy days when you want something comforting and flavorful.

Ingredients: 4 chicken breasts, boneless and skinless. 1 onion, chopped. 1 bell pepper, sliced. 3 cloves garlic, minced. 1 can 14.5 oz diced tomatoes. 1 can 6 oz tomato paste. 1/2 cup chicken broth. 1/4 cup red wine optional. 1 teaspoon dried oregano. 1 teaspoon dried basil. 1/2 teaspoon dried thyme. Salt and pepper to taste. 2 tablespoons olive oil.

Instructions: Add tomato paste, chicken broth, red wine if using, oregano, basil, thyme, salt, and pepper to a slow cooker. Then add the diced tomatoes. In a pan, heat the olive oil over medium-high heat. It will take about 34 minutes per side for the chicken breasts to get brown on both sides after you add them. Put the chicken in the slow cooker. Put the garlic, onions, and bell peppers in the same pan. About 5 minutes of cooking will soften the food. Put cooked vegetables into the slow cooker. Cover and cook on low for 6 to 8 hours or high for 3 to 4 hours, until the chicken is soft and fully cooked. Put chicken cacciatore on top of rice or pasta that has been cooked.

Prep Time: 15 minutes

Cook Time: 240 minutes

These Slow Cooker Italian Meatballs are easy to make and full of flavor. They're perfect for a weeknight dinner or for feeding a crowd. Just let your slow cooker do the work while you enjoy the delicious aroma!

Ingredients: 1 lb ground beef. 1/2 cup breadcrumbs. 1/4 cup grated Parmesan cheese. 1/4 cup milk. 1/4 cup chopped parsley. 1 egg. 1 teaspoon garlic powder. 1 teaspoon onion powder. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1 jar 24 oz marinara sauce.

Instructions: In a large bowl, combine ground beef, breadcrumbs, Parmesan cheese, milk, parsley, egg, garlic powder, onion powder, salt, and black pepper. Mix until well combined. Shape the mixture into meatballs, about 1 inch in diameter. Pour half of the marinara sauce into the slow cooker. Place the meatballs into the slow cooker, covering them with the remaining marinara sauce. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until meatballs are cooked through. Serve hot with pasta or on a sub roll, garnished with additional Parmesan cheese and parsley if desired.

Prep Time: 20 minutes

Cook Time: 360 minutes

This naturally sweetened pumpkin protein smoothie is the perfect fall treat. Packed with pumpkin flavor, protein, and warm spices, it's a delicious and nutritious way to start your day or refuel after a workout.

Ingredients: 1 cup pumpkin puree. 1 banana, ripe. 1/2 cup Greek yogurt. 1/2 cup almond milk. 1/4 cup rolled oats. 2 tablespoons honey or maple syrup. 1 teaspoon vanilla extract. 1/2 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. 1/4 teaspoon ground ginger. 1 scoop vanilla protein powder. Ice cubes optional.

Instructions: Mix everything together in a blender. Mix until it's creamy and smooth. To get the smoothie to the right consistency, you can add more almond milk if it needs it. If you think it needs more sweetness, add more honey or maple syrup. You can add ice cubes and blend again until smooth if you'd like some that is colder. Put the smoothie in glasses and serve right away. If you want, you can add a sprinkle of cinnamon or a dollop of Greek yogurt on top.

Prep Time: 5 minutes

Cook Time: 0 minutes

Tofu cubes are marinated in a savory miso glaze and baked to perfection in this tasty vegan and gluten-free version of traditional tofu dengaku.

Ingredients: 1 block extra firm tofu. 2 tablespoons miso paste. 2 tablespoons maple syrup. 1 tablespoon rice vinegar. 1 tablespoon soy sauce. 1 tablespoon water. 1 teaspoon sesame oil. 1 teaspoon grated ginger. Sesame seeds for garnish. Sliced green onions for garnish.

Instructions: Press tofu to remove excess water, then cut into cubes. In a bowl, mix miso paste, maple syrup, rice vinegar, soy sauce, water, sesame oil, and grated ginger to make the glaze. Coat tofu cubes with the glaze mixture and let marinate for at least 30 minutes. Preheat oven to 400F 200C. Place marinated tofu on a baking sheet lined with parchment paper. Bake for 25-30 minutes, or until tofu is golden brown and glazed. Garnish with sesame seeds and sliced green onions before serving.

Prep Time: 40 minutes

Cook Time: 30 minutes

Enjoy the smooth, creamy goodness of vegan matcha coconut ice cream, a tasty treat that tastes great with the earthy notes of matcha and the cool flavors of coconut.

Ingredients: 2 cans coconut milk. 1/2 cup maple syrup. 2 tablespoons matcha powder. 1 teaspoon vanilla extract. Pinch of salt.

Instructions: Put coconut milk, maple syrup, matcha powder, vanilla extract, and salt in a blender. Mix until it's smooth. Put the mixture into an ice cream maker and churn it according to the machine's directions until it's the consistency of soft serve. Once the ice cream is smooth, put it in a container and freeze it for at least 4 hours, or until it is firm. Enjoy matcha coconut ice cream with scoops.

Prep Time: 10 minutes

Cook Time: 0 minutes

With pumpkin puree and warm spices added, these Slow Cooker Pumpkin Pie Cinnamon Rolls are a delicious twist on regular cinnamon rolls. They're great for a cozy fall breakfast or dessert.

Ingredients: 1 can 8 oz refrigerated crescent rolls. 1/2 cup canned pumpkin puree. 1/4 cup brown sugar. 1 teaspoon pumpkin pie spice. 1/4 cup chopped pecans optional. 1/4 cup powdered sugar. 1 tablespoon milk.

Instructions: Unroll the crescent rolls and press the seams together to form a rectangle. Spread pumpkin puree evenly over the dough. Sprinkle brown sugar, pumpkin pie spice, and chopped pecans over the pumpkin puree. Starting from the long edge, roll the dough into a log. Cut the log into 8 equal slices. Place the slices in a greased slow cooker. Cover and cook on low for 2-3 hours, until the rolls are cooked through. In a small bowl, whisk together powdered sugar and milk to make the glaze. Drizzle the glaze over the warm cinnamon rolls before serving.

Prep Time: 15 minutes

Cook Time: 180 minutes

These S'mores cupcakes are a fun take on the traditional treat you get around a campfire. They're a great dessert for any event because they have a graham cracker crust, a chocolate cupcake middle, and a toasted marshmallow top.

Ingredients: 1 1/2 cups graham cracker crumbs. 1/2 cup unsalted butter, melted. 1 1/2 cups all-purpose flour. 1 1/2 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp salt. 1/2 cup unsweetened cocoa powder. 1 1/2 cups granulated sugar. 2 large eggs. 1 tsp vanilla extract. 1 cup whole milk. 1 cup mini marshmallows. 1/2 cup semisweet chocolate chips. 1/2 cup crushed graham crackers. 1/4 cup mini marshmallows for topping.

Instructions: Warm up the oven to 350F 175C and put paper liners in a cupcake pan. Grain cracker crumbs and melted butter should be mixed together in a bowl until the crumbs are evenly covered. Put a small amount of this mixture in the bottom of each cupcake liner to make the crust. Mix the flour, baking powder, baking soda, salt, and cocoa powder in a different bowl using a whisk. Mix the sugar and eggs in a different bowl until they are light and fluffy. Add the vanilla extract and mix it in well. Add the dry ingredients and milk to the sugar and egg mixture one at a time, beginning with the dry ingredients and ending with the milk. Don't mix any further than that. Add mini marshmallows and chocolate chips to the batter and mix them in well. Fill up each cupcake liner about two thirds of the way to the top with batter. In a hot oven, bake for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean. As soon as you take the cupcakes out of the oven, cover them with crushed graham crackers and mini marshmallows. If you want the marshmallows to get toasty and golden brown, put the cupcakes back in the oven and broil them for one to two minutes. After baking, let the cupcakes cool in the pan for a few minutes. Then, move them to a wire rack to cool completely. Have fun with your tasty S'mores cupcakes!

Prep Time: 25 minutes

Cook Time: 20 minutes

With these delicious Honey-Spice Gingerbread Cookies, you can enjoy the warm flavors of the holiday season. Honey, ginger, cinnamon, and cloves provide the perfect balance of sweetness and spice in these cookies. They're a festive treat that's ideal for sharing with family and friends.

Ingredients: 1/2 cup butter, softened. 1/2 cup brown sugar, packed. 1/3 cup honey. 1 egg. 2 cups all-purpose flour. 1 teaspoon ground ginger. 1 teaspoon ground cinnamon. 1/2 teaspoon ground cloves. 1/2 teaspoon baking soda. 1/4 teaspoon salt.

Instructions: In a mixing bowl, cream together the softened butter and brown sugar until smooth. Add the honey and egg to the mixture, and beat well. In a separate bowl, whisk together the flour, ginger, cinnamon, cloves, baking soda, and salt. Gradually add the dry ingredient mixture to the wet ingredients, mixing until a dough forms. Divide the dough in half and shape each half into a disk. Wrap in plastic and refrigerate for at least 1 hour. Preheat the oven to 350F 175C and line baking sheets with parchment paper. Roll out each dough disk on a floured surface to about 1/4-inch thickness. Use cookie cutters to cut out desired shapes and place them on the prepared baking sheets. Bake in the preheated oven for 8-10 minutes, or until the edges are lightly golden. Let the cookies cool on the baking sheets for a few minutes, then transfer to a wire rack to cool completely.

Prep Time: 15 minutes

Cook Time: 10 minutes

Enjoy the tasty flavors of a classic banana split without feeling bad about it. This Skinny Banana Split Protein Smoothie is full of protein, vitamins, and minerals, so it's a great healthy breakfast or drink after a workout. It tastes great and doesn't have many calories, so you can satisfy your sweet tooth without giving up on your fitness goals.

Ingredients: 1 ripe banana. 1/2 cup frozen strawberries. 1/2 cup non-fat Greek yogurt. 1 scoop vanilla protein powder. 1 cup unsweetened almond milk. 1 tablespoon cocoa powder. 1/2 teaspoon vanilla extract. 1/2 cup ice cubes. 1 tablespoon honey optional for added sweetness. Sliced banana and strawberries for garnish. 1 maraschino cherry for garnish.

Instructions: Put the ripe banana in a blender after peeling it. Vanilla protein powder, almond milk, cocoa powder, vanilla extract, and ice cubes should all be added to the blender along with the frozen strawberries. At this point, you can add a tablespoon of honey if you want the smoothie to be sweeter. Mix everything together until it's smooth and creamy. Get a tall glass and pour the smoothie into it. Add a maraschino cherry on top and slice a banana and a strawberry to decorate. Enjoy your guilt-free Skinny Banana Split Protein Smoothie right away!

Prep Time: 10 minutes

Cook Time: 0 minutes

This tasty slow cooker recipe makes a dish that's perfect for a cozy dinner by combining soft pork roast with the sweetness of apple cider and apples. Along with the salty pork, the apple cider gravy gives it an extra layer of richness.

Ingredients: 3 lb pork shoulder roast. 1 cup apple cider. 1 onion, sliced. 2 cloves garlic, minced. 2 apples, peeled, cored, and sliced. 1/2 cup chicken broth. 2 tbsp apple cider vinegar. 1 tsp dried thyme. Salt and pepper to taste. 2 tbsp cornstarch. 2 tbsp water.

Instructions: Place pork roast in slow cooker. Add sliced onions, minced garlic, and sliced apples on top of the roast. In a bowl, mix apple cider, chicken broth, apple cider vinegar, dried thyme, salt, and pepper. Pour over the pork and apples. Cover and cook on low for 8 hours or until pork is tender. Once cooked, remove pork and apples from slow cooker and keep warm. Strain the liquid from the slow cooker into a saucepan. In a small bowl, mix cornstarch and water until smooth. Stir cornstarch mixture into the strained liquid in the saucepan. Cook on medium heat until the gravy thickens, stirring constantly. Serve pork roast with apple slices and drizzle with apple cider gravy.

Prep Time: 15 minutes

Cook Time: 480 minutes

On a hot day at the beach, Sangria by the Seaside is a fruity drink that will cool you down. Mixing red wine, citrus flavors, and mixed berries makes a tasty drink that goes well with the salty air and the sound of waves crashing.

Ingredients: 1 bottle of red wine. 1/4 cup brandy. 1/4 cup orange liqueur. 1/4 cup sugar. 2 cups orange juice. 1 orange, sliced. 1 lemon, sliced. 1 lime, sliced. 2 cups mixed berries strawberries, raspberries, blueberries. 2 cups sparkling water or club soda. Ice cubes.

Instructions: Put red wine, brandy, orange liqueur, and sugar in a large pitcher. Mix the sugar in until it's gone. Orange slices, orange juice, lemon, and lime should be added. Add the mixed berries slowly and stir. Put in the fridge for at least two hours, or until you're ready to serve. Add club soda or sparkling water right before serving. If you want, you can serve it over ice cubes in glasses with extra fruit slices on top.

Prep Time: 10 minutes

Cook Time: 0 minutes

A hearty and comforting beef stew cooked slowly in a crockpot, perfect for busy days or when you want a warm meal ready when you come home.

Ingredients: 2 lbs beef stew meat, cubed. 4 potatoes, peeled and diced. 4 carrots, sliced. 1 onion, chopped. 2 cloves garlic, minced. 1 cup frozen peas. 4 cups beef broth. 2 tablespoons tomato paste. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. Salt and pepper to taste.

Instructions: Put potatoes, carrots, onion, garlic, frozen peas, and beef stew meat in a slow cooker. Put tomato paste, thyme, rosemary, salt, and pepper in a separate bowl and mix them together. Pour the broth mix over the things that are already in the slow cooker. Put the lid on top and cook on low for 8 hours or high for 4 hours, until the rice and beef are soft. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 240 minutes

This Grapefruit Yogurt Cake is a delightful and tangy dessert that's perfect for citrus lovers. The addition of yogurt makes the cake moist and tender, while the grapefruit glaze adds a zesty sweetness. Enjoy a slice with a cup of tea or coffee!

Ingredients: 1 1/2 cups all-purpose flour. 2 tsp baking powder. 1/2 tsp salt. 1 cup plain yogurt. 1 cup granulated sugar. 3 large eggs. 1/2 cup vegetable oil. 1 tsp vanilla extract. Zest of 1 grapefruit. 1/4 cup fresh grapefruit juice for cake. 1/4 cup fresh grapefruit juice for glaze. 1 cup powdered sugar.

Instructions: Preheat your oven to 350F 175C and grease a 9-inch round cake pan. In a mixing bowl, whisk together the flour, baking powder, and salt. In another bowl, combine the yogurt, sugar, eggs, vegetable oil, vanilla extract, grapefruit zest, and 1/4 cup of grapefruit juice for the cake. Mix until smooth and well combined. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Pour the batter into the greased cake pan and smooth the top. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. While the cake is baking, prepare the grapefruit glaze. In a small bowl, whisk together 1/4 cup of fresh grapefruit juice and powdered sugar until you have a smooth glaze. Once the cake is done, remove it from the oven and allow it to cool in the pan for about 10 minutes. After 10 minutes, remove the cake from the pan and place it on a wire rack to cool completely. Once the cake has cooled, drizzle the grapefruit glaze over the top of the cake, allowing it to drip down the sides. Slice and serve your delicious Grapefruit Yogurt Cake with Grapefruit Glaze!

Prep Time: 15 minutes

Cook Time: 35 minutes

Mario's Chicken Saltimbocca is a delightful dish marrying the flavors of tender chicken, salty prosciutto, tangy capers, and refreshing grapefruit. This recipe offers a burst of Italian-inspired flavors that dance on your taste buds.

Ingredients: 4 chicken breasts, pounded thin. 8 slices prosciutto. 1/4 cup all-purpose flour. Salt and black pepper to taste. 4 tablespoons unsalted butter. 1/4 cup white wine. 1/4 cup chicken broth. 2 tablespoons capers, drained. 1 grapefruit, peeled and segmented. Fresh parsley, chopped, for garnish.

Instructions: Add salt and pepper to the chicken breasts. On each chicken breast, put two slices of prosciutto. Coat the chicken in flour and shake off the extra. Melt the butter in a big pan over medium-low heat. Put chicken breasts in the pan and cook for three to four minutes on each side, until they turn golden brown. Take the chicken out of the pan and set it aside. Clean out the pan by adding white wine and scraping up any browned bits. Put capers and chicken broth in the pan and let them cook for two minutes. Put the chicken back in the pan and cook it until it's warm all the way through. Before serving, put grapefruit segments on top of the chicken and sprinkle parsley on top of that.

Prep Time: 20 minutes

Cook Time: 15 minutes

Andouille sausage and slow-cooked beans make this dish comforting and hearty. It has all the rich flavors of Creole food. The slow cooking makes it possible for the flavors to blend perfectly, making a hearty meal that's great for cold days.

Ingredients: 1 lb dried red kidney beans, rinsed and picked over. 1 lb andouille sausage, sliced. 1 large onion, chopped. 1 green bell pepper, chopped. 2 stalks celery, chopped. 4 cloves garlic, minced. 1 can 14.5 oz diced tomatoes. 6 cups chicken broth. 2 bay leaves. 1 tsp dried thyme. 1 tsp dried oregano. 1 tsp smoked paprika. 1/2 tsp cayenne pepper. Salt and black pepper to taste. Cooked rice, for serving. Chopped green onions, for garnish.

Instructions: Put onion, bell pepper, celery, garlic, diced tomatoes, chicken broth, bay leaves, thyme, oregano, smoked paprika, cayenne pepper, salt, and black pepper in a slow cooker. Add the kidney beans and andouille sausage. Leave the lid on and cook on low for 8 to 10 hours or high for 4 to 5 hours, until the beans are soft. Once done, take out the bay leaves and throw them away. Put the soup on top of cooked rice and top with green onions that have been chopped.

Prep Time: 20 minutes

Cook Time: 480 minutes