Wendy C Ortiz

This recipe combines the nutty tastes of spelt spirals with the richness of hazelnut pesto, the savory umami kick of nutritional yeast, and the sweetness of roasted sweet potatoes. It's a delicious dish that makes you feel better and gives you energy.

Ingredients: 250g spelt spiral pasta. 2 medium sweet potatoes, peeled and diced. 2 tablespoons olive oil. Salt and pepper to taste. 1 cup fresh basil leaves. 1/4 cup toasted hazelnuts. 2 cloves garlic. 1/4 cup nutritional yeast. 1/4 cup olive oil. Juice of 1 lemon. Salt and pepper to taste.

Instructions: Preheat the oven to 200C 400F. Place diced sweet potatoes on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 20-25 minutes or until tender and slightly caramelized. Cook spelt spiral pasta according to package instructions until al dente. Drain and set aside. In a food processor, combine basil, toasted hazelnuts, garlic, nutritional yeast, olive oil, lemon juice, salt, and pepper. Blend until smooth, adding more olive oil if needed to reach desired consistency. In a large mixing bowl, toss cooked spelt spiral pasta with roasted sweet potatoes and hazelnut pesto until well combined. Serve hot, garnished with extra nutritional yeast and fresh basil leaves if desired.

Prep Time: 15 minutes

Cook Time: 25 minutes

Enjoy the irresistible crunch of this Crispy Black Pepper Chicken, where tender chicken breasts are coated in a flavorful blend of crushed black peppercorns and spices, then fried to perfection.

Ingredients: 4 chicken breasts, boneless and skinless. 2 tablespoons black peppercorns, crushed. 1 cup all-purpose flour. 2 eggs. 1/4 cup milk. 1 teaspoon salt. 1 teaspoon garlic powder. 1 teaspoon onion powder. 1/2 cup vegetable oil, for frying.

Instructions: Put crushed black peppercorns, flour, salt, garlic powder, and onion powder in a shallow dish. Mix them together. Mix the eggs and milk together in a different bowl. After dipping each chicken breast in the egg mix, cover it all over with the seasoned flour mix. Put the vegetable oil in a big skillet and heat it over medium-high heat. This will take about 5 to 6 minutes per side. Fry the chicken breasts in the hot oil until they are golden brown and crispy. Take the chicken out of the pan and put it on a plate lined with paper towels to drain the extra oil. Serve hot, and if you want, top with more crushed black pepper.

Prep Time: 15 minutes

Cook Time: 12 minutes

As a snack or starter, these Southwest Chicken Salad Slider Melts are delicious and filling. There is a mix of spices in the ground chicken, and the sliders come with a creamy salad mix and all of your favorite southwestern toppings. They're great for any casual get-together or game day.

Ingredients: 1 lb ground chicken. 1/2 cup diced red bell pepper. 1/2 cup diced red onion. 1/4 cup chopped fresh cilantro. 1/4 cup mayonnaise. 1/4 cup sour cream. 1 tsp chili powder. 1/2 tsp cumin. Salt and pepper to taste. 12 slider buns. 1 1/2 cups shredded cheddar cheese. 1 cup shredded lettuce. 1 cup diced tomatoes. 1/2 cup sliced black olives. 1/4 cup sliced jalapeos optional.

Instructions: In a large bowl, combine ground chicken, diced red bell pepper, diced red onion, chopped cilantro, mayonnaise, sour cream, chili powder, cumin, salt, and pepper. Mix well until all ingredients are evenly combined. Form the mixture into 12 small patties, roughly the size of your slider buns. Heat a grill or skillet over medium-high heat and cook the chicken patties for about 3-4 minutes per side or until they are cooked through and have a nice char. During the last minute of cooking, top each patty with shredded cheddar cheese and allow it to melt. While the cheese is melting, lightly toast the slider buns on the grill or in a toaster. To assemble the sliders, spread a dollop of the chicken salad mixture on the bottom half of each slider bun. Place a chicken patty with melted cheese on top of the salad mixture. Top with shredded lettuce, diced tomatoes, sliced black olives, and sliced jalapeos if desired. Finish with the top half of the slider bun. Serve hot and enjoy!

Prep Time: 20 minutes

Cook Time: 10 minutes

A juicy ham that has been cooked to perfection in a slow cooker with pineapple and brown sugar.

Ingredients: 7-8 lb bone-in ham. 1 cup brown sugar. 1 can pineapple rings, drained. 1/4 cup pineapple juice. 1/4 cup honey. 1/4 cup Dijon mustard. 1/4 tsp ground cloves.

Instructions: Use a sharp knife to cut the ham into pieces. Put the ham in the crock pot. Use a bowl to mix together honey, ground cloves, pineapple juice, and brown sugar. Put the mix on top of the ham. Put pineapple rings on top of the ham. Cook on low for 6 to 8 hours, or until the ham is soft. Brush the ham with the juices every so often. The ham should be left to rest for a few minutes after being cooked before it is sliced. Put pineapple rings on a plate with slices of ham and drizzle the rest of the sauce over them.

Prep Time: 15 minutes

Cook Time: 360 minutes

This stir-fry with tofu and no soy is full of flavor and good for you. Without any soy products, the creamy sunbutter sauce makes the dish taste rich. This vegan meal is tasty and filling, and it's perfect for a quick dinner during the week.

Ingredients: 1 block firm tofu, pressed and cubed. 2 tablespoons oil, divided. 1 red bell pepper, sliced. 1 cup broccoli florets. 1 carrot, julienned. 3 cloves garlic, minced. 1-inch ginger, minced. 2 tablespoons sunflower seed butter. 2 tablespoons soy sauce substitute coconut aminos or tamari. 1 tablespoon maple syrup. 1 tablespoon rice vinegar. 1 tablespoon water. 1 teaspoon sesame oil. Salt and pepper to taste. Crushed peanuts or sesame seeds for garnish optional.

Instructions: Warm up 1 tablespoon of oil in a big pan over medium-high heat. It will take about 5 to 7 minutes of cooking after adding the cubed tofu until it is golden brown on all sides. Take the tofu out of the pan and set it aside. The last tablespoon of oil should be added to the same pan. Put in the ginger and garlic, and cook for one to two minutes, until the smell is nice. Slice the bell pepper, broccoli florets, and carrot into thin strips. To make the vegetables tender-crisp, cook for 5 to 7 minutes. Mix the soy sauce substitute, maple syrup, water, rice vinegar, and sesame oil in a small bowl with a whisk. This will make the sauce. Then add the cooked tofu and pour the sauce over the vegetables in the pan. Mix everything together well so that it's all covered in sauce. Add two to three more minutes of cooking time until everything is hot. Add pepper and salt to taste. If you want, you can sprinkle crushed peanuts or sesame seeds on top. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 15 minutes

This hearty soup combines the comforting flavors of chicken noodle soup with the wholesome goodness of whole grain pasta. Packed with vegetables, tender chicken, and aromatic herbs, it's a satisfying meal that's perfect for chilly days or whenever you need a nourishing bowl of goodness.

Ingredients: 1 lb whole grain pasta. 2 tbsp olive oil. 1 onion, diced. 3 carrots, sliced. 3 celery stalks, sliced. 4 cloves garlic, minced. 8 cups chicken broth. 2 cups cooked chicken, shredded. 2 tsp dried thyme. 2 tsp dried oregano. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: Follow the directions on the package to cook the whole grain pasta, then set it aside. Put olive oil in a big pot and heat it over medium-low heat. Dice the onion and cut the carrots and celery into thin slices. It will take about 5 to 7 minutes of sauting until the vegetables are soft. Add the minced garlic and cook for another one to two minutes. Put in the chicken broth and raise the heat. Add dried oregano, thyme, and cooked chicken and mix well. Add pepper and salt to taste. Let it cook for 15 to 20 minutes so the flavors can mix. Put cooked whole grain pasta into the soup and heat it all the way through. Serve hot with fresh parsley on top. Have a good time with your healthy Whole Grain Chicken Noodle Soup with Pasta!

Prep Time: 15 minutes

Cook Time: 25 minutes

Enjoy the delicious mix of cinnamon roll and pretzel flavors in these soft and chewy bagels. It's great for breakfast or any time you want a sweet treat.

Ingredients: 1 package 2 1/4 tsp active dry yeast. 1 1/2 cups warm water. 1/4 cup granulated sugar. 4 cups all-purpose flour. 1 tsp salt. 2/3 cup baking soda. 1 1/2 cups warm milk. 1/2 cup unsalted butter, melted. 1/2 cup brown sugar. 1 1/2 tsp ground cinnamon. 1 cup powdered sugar. 2 tbsp milk. 1/2 tsp vanilla extract.

Instructions: Add warm water, sugar, and yeast to a bowl. Wait five minutes until it foams up. Put flour and salt in a large bowl and mix them together. Add the yeast mix and mix it in until a dough forms. On a floured surface, work the dough for five minutes or until it is smooth. Cover the dough with a clean towel and put it in a bowl that has been greased. Let it rise for an hour. Warm your oven up to 450F 230C and put parchment paper on a baking sheet. Bring baking soda and water to a boil in a large pot. Cut the dough into equal pieces and roll each one into a bagel shape. Before putting the bagels on the baking sheet, boil the baking soda water for 30 seconds on each side. Put the bagels in the oven for 10 to 12 minutes, or until they turn golden brown. Melt the butter and add the brown sugar and ground cinnamon to a small bowl. The cinnamon mix should be brushed on the warm bagels right after they are baked. To make the glaze, mix powdered sugar, milk, and vanilla extract in a different bowl using a whisk. Put the glaze on top of the bagels and let them cool a bit before you serve them. Have fun with your tasty Cinnamon Roll Pretzel Bagels!

Prep Time: 20 minutes

Cook Time: 12 minutes

A quick and easy vegan twist on classic pizza, using tortillas as the base and loaded with colorful and flavorful vegetables. Perfect for a simple yet satisfying meal.

Ingredients: 4 small tortillas. 1 cup marinara sauce. 1 cup diced bell peppers. 1 cup sliced mushrooms. 1 cup sliced red onions. 1 cup spinach leaves. 1 cup diced tomatoes. 1 cup vegan cheese shreds. 1 tablespoon olive oil. Salt and pepper to taste. Fresh basil leaves for garnish.

Instructions: Start by heating the oven to 400F 200C. Put the tortillas on a baking sheet. Cover each tortilla with a thin layer of marinara sauce. Spread the mushrooms, red onions, spinach, tomatoes, bell peppers, and red onions out evenly over the marinara sauce. Set the vegetables on top of the vegan cheese shreds. Put olive oil on top of the pizzas and season them with salt and pepper. After the oven is hot, bake it for 12 to 15 minutes, or until the cheese melts and the edges get crispy. Take it out of the oven and add fresh basil leaves on top. Cut it up and serve it hot. Have fun!

Prep Time: 15 minutes

Cook Time: 15 minutes