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This recipe for Chicken and Waffles Nacho Panels is a delicious combination of crispy waffle fries, juicy shredded chicken, melted cheese, and a sweet and tangy maple barbecue sauce. You'll be satisfied with this savory-sweet treat!

Ingredients: 4 cups waffle fries. 1 cup cooked chicken, shredded. 1 cup shredded cheddar cheese. 1/2 cup diced tomatoes. 1/4 cup sliced green onions. 1/4 cup sour cream. 1/4 cup maple syrup. 1/4 cup barbecue sauce. 1/4 cup pickled jalapeos optional. Salt and pepper to taste.

Instructions: Preheat your oven to 425F 220C. Spread the waffle fries in a single layer on a baking sheet and bake for about 20-25 minutes or until they are golden and crispy. While the fries are baking, in a small saucepan, combine the maple syrup and barbecue sauce over low heat. Stir until well combined, and let it simmer for a few minutes until it thickens slightly. Remove from heat. Once the waffle fries are done, remove them from the oven and sprinkle the shredded cheddar cheese evenly over them. Return the baking sheet to the oven and bake for an additional 2-3 minutes, or until the cheese is melted. Remove the waffle fries from the oven and top them with the cooked shredded chicken, diced tomatoes, sliced green onions, and pickled jalapeos if using. Drizzle the maple barbecue sauce over the nachos. Place dollops of sour cream on top and season with salt and pepper to taste. Serve immediately and enjoy your delicious Chicken and Waffles Nacho Panel! Optional: You can garnish with additional green onions and jalapeos if desired.

Prep Time: 15 minutes

Cook Time: 25 minutes

Emily Mora

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A refreshing twist on the classic Kung Pao Chicken, this salad features tender diced chicken combined with crunchy vegetables, roasted peanuts, and a flavorful Sichuan dressing, served over a bed of mixed salad greens.

Ingredients: 2 chicken breasts, diced. 1 tablespoon vegetable oil. 2 cloves garlic, minced. 1/4 cup roasted peanuts. 1/2 cup diced bell peppers. 1/2 cup diced cucumber. 1/4 cup sliced green onions. 1/4 cup chopped cilantro. 4 cups mixed salad greens.

Instructions: Put oil in a pan and heat it over medium-high heat. Cut up some chicken and garlic and add them. The chicken is done when it's browned and no longer pink inside. Take the chicken out of the pan and set it aside. Put cucumber and bell pepper in the same pan. Make it until it gets a little softer. Put the cooked chicken back in the pan. Mix in the chopped cilantro, green onions, and roasted peanuts. Use a stir to mix. Mix the salad greens and chicken together in a large bowl. Serve right away.

Prep Time: 15 minutes

Cook Time: 15 minutes

Ariana Wood

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Our Big Mouth Burger is so good that it will make your mouth water. This classic burger has your favorite toppings, melted cheddar cheese, fresh vegetables, and tasty beef. This recipe is great for people who love burgers!

Ingredients: 1 lb ground beef. 1/2 cup diced onion. 1/2 cup diced tomato. 4 slices cheddar cheese. 4 hamburger buns. Lettuce leaves. Pickles. Ketchup. Mustard. Salt and pepper to taste.

Instructions: Preheat your grill or stovetop griddle over medium-high heat. Divide the ground beef into 4 equal portions and shape them into burger patties. Season the patties with salt and pepper on both sides. Place the patties on the grill or griddle and cook for about 4-5 minutes per side for medium-rare or longer if you prefer well-done burgers. During the last minute of cooking, add a slice of cheddar cheese on top of each patty and cover with a lid to melt the cheese. While the burgers are cooking, toast the hamburger buns on the grill or in a toaster until they are lightly browned. Assemble the burgers by placing lettuce leaves on the bottom half of each bun, followed by a burger patty with melted cheese. Top each patty with diced onions and tomatoes. Add pickles, ketchup, and mustard to taste. Place the top half of the bun on the toppings to complete the burger. Serve your Big Mouth Burgers hot and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

Trevor Wanderlusting

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This delicious Bacon Wrapped Meatloaf recipe combines the savory flavors of beef meatloaf with the smoky goodness of crispy bacon. It's a comforting and satisfying dish that your family will love.

Ingredients: 1 lb ground beef. 1/2 cup breadcrumbs. 1/4 cup milk. 1/4 cup diced onions. 1/4 cup diced bell peppers. 1/4 cup diced tomatoes. 1/4 cup grated Parmesan cheese. 1/4 cup ketchup. 1 egg. 1 tsp salt. 1/2 tsp black pepper. 8-10 strips of bacon.

Instructions: Preheat your oven to 350F 175C. In a large mixing bowl, combine ground beef, breadcrumbs, milk, diced onions, diced bell peppers, diced tomatoes, grated Parmesan cheese, ketchup, egg, salt, and black pepper. Mix until well combined. Shape the mixture into a loaf shape and place it in a baking dish or on a baking sheet. Wrap the bacon strips around the meatloaf, securing them with toothpicks if needed. Bake in the preheated oven for 45-55 minutes, or until the meatloaf is cooked through and the bacon is crispy. Remove the meatloaf from the oven and let it rest for a few minutes before slicing. Serve the bacon-wrapped meatloaf slices with your favorite side dishes and enjoy!

Prep Time: 15 minutes

Cook Time: 50 minutes

Lisa Wooten

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These Keto Chipotle Chicken Lettuce Wraps taste great and are great for a low-carb meal. This dish is easy to make and tastes great. It has spicy chipotle peppers, tender chicken, and fresh cilantro wrapped in crisp lettuce leaves.

Ingredients: 1 lb chicken breast, cooked and shredded. 1 tbsp olive oil. 1 chipotle pepper in adobo sauce, minced. 2 cloves garlic, minced. 1 tsp ground cumin. 1 tsp paprika. 1/2 tsp chili powder. Salt and pepper to taste. 1/4 cup chopped fresh cilantro. 8 large lettuce leaves such as butter or romaine. Optional toppings: avocado slices, diced tomatoes, shredded cheese, sour cream.

Instructions: Put olive oil in a pan and heat it over medium-low heat. For one to two minutes, until the garlic and minced chipotle pepper smell good, add them to the pan. Chicken shreds, cumin, paprika, chili powder, salt, and pepper should all be mixed in. After 5 to 7 minutes, the chicken should be fully heated through and the flavors should be well mixed. Take it off the heat and add the chopped cilantro. Place the chicken mix on top of the lettuce leaves. You can add extra toppings if you want to. Serve right away after rolling up lettuce leaves.

Prep Time: 15 minutes

Cook Time: 10 minutes

Pierre Mercer

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This vegan watermelon juice is a perfect hydrating and refreshing drink, especially during hot summer days. The combination of sweet watermelon, fresh mint, and tangy lime creates a delightful flavor.

Ingredients: 4 cups of chopped watermelon. 1/4 cup of fresh mint leaves. 1 tablespoon of lime juice. Ice cubes optional.

Instructions: Put the chopped watermelon, mint leaves, and lime juice in a blender. Mix until it's smooth. You can add ice cubes if you want it to be even cooler. Put the juice in glasses and serve right away. Have a nice drink of your watermelon juice!

Prep Time: 10 minutes

Cook Time: 0 minutes

Brittany D

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The sweet and sour flavors in these blueberry muffins go well together. They're great for breakfast or as a snack. They're simple to make and full of juicy blueberries.

Ingredients: 1 1/2 cups all-purpose flour. 1/2 cup granulated sugar. 1/2 cup unsalted butter, melted. 1/2 cup milk. 1 egg. 1 1/2 tsp baking powder. 1/2 tsp vanilla extract. 1/4 tsp salt. 1 1/2 cups fresh blueberries.

Instructions: Preheat oven to 375F 190C and line muffin tin with paper liners. In a mixing bowl, whisk together flour, sugar, baking powder, and salt. In another bowl, beat the egg and then add melted butter, milk, and vanilla extract. Mix well. Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the fresh blueberries. Spoon the batter into the muffin cups, filling each about 2/3 full. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let the muffins cool in the pan for a few minutes, then transfer to a wire rack to cool completely. Enjoy your delicious homemade Blueberry Muffins!

Prep Time: 15 minutes

Cook Time: 20 minutes

Henry Andrews

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These Taco Stuffed Eggplant Boats are a creative and healthy way to eat tacos. There is a tasty turkey and vegetable filling inside these tasty eggplant boats. There is melted cheese on top, and fresh cilantro and green onions decorate the dish. It's a healthy and filling meal that can be eaten during the week or on the weekend.

Ingredients: 2 medium-sized eggplants. 1 lb lean ground turkey. 1 small onion, finely chopped. 2 cloves garlic, minced. 1 red bell pepper, diced. 1 cup cherry tomatoes, halved. 1 cup black beans, cooked and drained. 1 cup corn kernels. 2 tsp chili powder. 1 tsp cumin. 1/2 tsp paprika. Salt and pepper to taste. 1 cup shredded cheddar cheese. Fresh cilantro, for garnish. Sliced green onions, for garnish. Salsa, for serving.

Instructions: Turn on your oven and heat it up to 375F 190C. Take the eggplants and cut them in half lengthwise. Then, scoop out the flesh, leaving a shell that is about 1/2 inch thick. Cut up the flesh that was scooped out and set it aside. Over medium heat, cook the ground turkey in a large skillet until it's no longer pink. As it cooks, break it up into crumbles. Get rid of any extra fat. To the pan with the turkey, add the minced garlic, chopped onion, and diced red bell pepper. After two to three minutes, the vegetables should be soft. Add the black beans, corn kernels, chopped eggplant flesh, and mix well. Keep cooking for five more minutes or until everything is hot. Chili powder, cumin, paprika, salt, and pepper should be added to the mix. Mix things together well. Put some of the taco mixture into each eggplant boat and gently press it down to make it fit. Add cheddar cheese shreds to the top of each stuffed eggplant boat. Put the stuffed eggplant boats on a baking sheet and bake in an oven that is already hot for 25 to 30 minutes, or until the cheese is melted and bubbly and the eggplant is soft. Fresh cilantro and sliced green onions should be put on top of the stuffed eggplant boats. As a side, put salsa on top and serve hot. Have fun with your stuffed lettuce boats with tacos!

Prep Time: 20 minutes

Cook Time: 35 minutes

Jonah Perry

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A hearty and flavorful chili recipe with a variety of beans, ground beef, and a perfect blend of spices. This comforting dish is easy to make and perfect for chilly nights.

Ingredients: 1 lb ground beef. 1 onion, finely chopped. 3 cloves garlic, minced. 1 can 15 oz kidney beans, drained and rinsed. 1 can 15 oz black beans, drained and rinsed. 1 can 15 oz pinto beans, drained and rinsed. 1 can 28 oz crushed tomatoes. 2 cups beef broth. 2 tablespoons chili powder. 1 tablespoon cumin. 1 teaspoon paprika. 1/2 teaspoon cayenne pepper. Salt and pepper to taste. 2 tablespoons vegetable oil.

Instructions: Vegetable oil should be heated over medium heat in a big pot. Cook the chopped onions until they become tender. Cook the minced garlic for one to two more minutes after adding it. Add the ground beef and cook, breaking it up with a spoon, until browned. Add the cayenne pepper, paprika, cumin, chili powder, salt, and pepper. Add the pinto, black, and kidney beans after they have been rinsed and drained. Blend thoroughly. Stir in the beef broth and crushed tomatoes. Mix everything together. Simmer the chili for a minimum of thirty minutes, stirring from time to time. Taste and adjust seasoning, then serve hot. Add your preferred toppings, like sour cream, chopped green onions, and shredded cheese, as a garnish.

Prep Time: 15 minutes

Cook Time: 45 minutes

Brianna

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This recipe for quick and flavorful stir-fry is made with crisp vegetables, tender shrimp, and a delicious sesame-ginger sauce. Ideal for a quick weeknight supper!

Ingredients: 1 lb large shrimp, peeled and deveined. 2 cups broccoli florets. 1 red bell pepper, thinly sliced. 1 yellow bell pepper, thinly sliced. 1 medium carrot, thinly sliced. 1/2 cup snap peas, trimmed. 3 cloves garlic, minced. 2 tbsp sesame oil. 2 tbsp soy sauce. 1 tbsp fresh ginger, grated. 1 tbsp honey. 1 tsp cornstarch. 2 tbsp water. Salt and pepper, to taste. Sesame seeds, for garnish. Cooked rice, for serving.

Instructions: In a small bowl, mix together soy sauce, grated ginger, honey, and cornstarch. Set aside. Heat 1 tablespoon of sesame oil in a large skillet or wok over medium-high heat. Add the shrimp and stir-fry for 2-3 minutes, or until they turn pink and opaque. Remove the shrimp from the skillet and set aside. Add the remaining tablespoon of sesame oil to the skillet. Add garlic, broccoli, red bell pepper, yellow bell pepper, carrot, and snap peas. Stir-fry for 4-5 minutes, or until the vegetables are tender-crisp. Return the cooked shrimp to the skillet and pour the ginger-soy sauce mixture over everything. Stir-fry for an additional 2-3 minutes, or until the sauce thickens and coats the shrimp and vegetables. Season with salt and pepper to taste. Serve the Sesame-Ginger Shrimp and Vegetable Stir-Fry over cooked rice, garnished with sesame seeds. Enjoy your delicious stir-fry!

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Enjoy the smooth layers of vanilla bean panna cotta and Nutella that make up this parfait. It's the perfect mix of rich flavors and creamy textures. A delicious dessert for any event.

Ingredients: 2 cups heavy cream. 1/2 cup whole milk. 1/2 cup granulated sugar. 1 vanilla bean, split and seeds scraped. 3 tsp gelatin powder. 3 tbsp cold water. 1 cup Nutella. 1 cup Greek yogurt. 1/2 cup crushed hazelnuts for garnish.

Instructions: In a saucepan, combine heavy cream, whole milk, sugar, vanilla bean seeds, and the split vanilla bean. Heat over medium heat until it almost comes to a simmer. Remove the vanilla bean. In a small bowl, sprinkle gelatin over cold water. Let it sit for 5 minutes to bloom. Add the bloomed gelatin to the cream mixture, stirring until the gelatin is completely dissolved. Remove from heat. Divide the mixture into two equal parts. In one part, whisk in Nutella until smooth. In the other part, whisk in Greek yogurt until well combined. Pour the Nutella mixture into serving glasses or bowls, filling them halfway. Allow it to set in the refrigerator for at least 2 hours or until firm. Once the Nutella layer is set, carefully pour the vanilla bean panna cotta mixture on top of the Nutella layer. Refrigerate for another 2 hours or until fully set. Before serving, garnish with crushed hazelnuts for added texture and flavor. Enjoy this delightful Nutella & Vanilla Bean Panna Cotta Parfait!

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A delicious open-faced sandwich with soft chicken, flavorful mushrooms, and melty cheese on toasty, crispy bread.

Ingredients: 2 slices of bread. 100g cooked chicken, shredded. 100g mushrooms, sliced. 1 tablespoon olive oil. 1 clove garlic, minced. 1/4 teaspoon dried thyme. Salt and pepper to taste. 1/4 cup grated cheese cheddar or mozzarella. Fresh parsley for garnish.

Instructions: Preheat the oven to 180C 350F. Heat olive oil in a pan over medium heat. Add minced garlic and saut until fragrant. Add sliced mushrooms to the pan and cook until they are softened and browned. Season mushrooms with dried thyme, salt, and pepper. Place slices of bread on a baking sheet and toast them in the oven until lightly crispy. Remove the toasted bread from the oven and top each slice with shredded chicken. Spread the cooked mushrooms evenly over the chicken layer. Sprinkle grated cheese over the mushrooms. Return the baking sheet to the oven and bake for another 5-7 minutes, or until the cheese is melted and bubbly. Garnish with fresh parsley before serving.

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This Strawberry Rosewater Chia Fresca is a refreshing and hydrating drink perfect for warm days. The combination of sweet strawberries and floral rosewater creates a delightful flavor, while chia seeds add a boost of nutrition and texture.

Ingredients: 1 cup strawberries, hulled and halved. 1 tablespoon rosewater. 2 cups water. 3 tablespoons chia seeds. 1 tablespoon maple syrup or sweetener of choice optional.

Instructions: In a blender, combine strawberries, rosewater, and water. Blend until smooth. Transfer the strawberry mixture to a pitcher or jar. Stir in chia seeds and maple syrup, if using. Mix well. Let the mixture sit for about 10-15 minutes, stirring occasionally to prevent clumping. Once the chia seeds have expanded and the mixture has thickened, serve over ice. Garnish with fresh strawberry slices or mint leaves if desired. Enjoy!

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Eggs Florentine is a classic breakfast or brunch dish featuring poached eggs on a bed of sautéed spinach, served on toasted English muffins and smothered with creamy hollandaise sauce.

Ingredients: 2 large eggs. 2 cups fresh spinach leaves. 2 English muffins, split and toasted. 2 slices of ham. 1/2 cup hollandaise sauce. Salt and pepper to taste. 1 tablespoon olive oil. 1 teaspoon white vinegar.

Instructions: Warm up the olive oil in a big pan over medium-low heat. Put in fresh spinach leaves and cook until they wilt. Add pepper and salt to taste. Bring water to a slow boil in a different pot and add white vinegar. Place eggs carefully into the water that is just starting to boil. Poach for three to four minutes, or until the whites are set but the yolks are still runny. With a slotted spoon, take the eggs out of the water and let them drain on paper towels. On each half of the toasted English muffin, put a slice of ham and then the sauted spinach. Put a poached egg on top of each muffin half. Add hollandaise sauce to the eggs that have been poached. Serve right away and enjoy!

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Kimchi Deviled Eggs are a tasty change from the usual deviled egg recipe. These deviled eggs have a unique and spicy kick thanks to the kimchi and Asian-inspired flavors that were added. It's great for parties or as a snack.

Ingredients: 6 large eggs. 1/4 cup mayonnaise. 2 tablespoons kimchi, finely chopped. 1 teaspoon Dijon mustard. 1 teaspoon rice vinegar. 1/2 teaspoon soy sauce. 1/4 teaspoon sesame oil. Salt and pepper to taste. Sliced green onions and sesame seeds for garnish.

Instructions: Place the eggs in a saucepan and cover them with water. Bring the water to a boil, then reduce the heat to a simmer and cook the eggs for 9-10 minutes. Transfer the eggs to an ice water bath to cool completely. Once cooled, peel the eggs and cut them in half lengthwise. Remove the yolks and place them in a bowl. Add mayonnaise, kimchi, Dijon mustard, rice vinegar, soy sauce, sesame oil, salt, and pepper to the egg yolks. Mash and mix everything together until smooth. Spoon or pipe the kimchi deviled egg mixture into the egg white halves. Garnish with sliced green onions and sesame seeds. Refrigerate for at least 30 minutes before serving. Enjoy your Kimchi Deviled Eggs!

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With this Slow Cooker Buffalo Chicken Chowder, you can enjoy the spicy flavor of buffalo chicken while adhering to a Paleo diet. This flavorful and creamy chowder is ideal for a warm meal on a chilly day.

Ingredients: 2 lbs boneless, skinless chicken breasts, diced. 4 cups cauliflower florets. 1 medium onion, finely chopped. 3 cloves garlic, minced. 4 cups chicken broth. 1 cup full-fat coconut milk. 1/2 cup Frank's RedHot Sauce or other Paleo-friendly hot sauce. 1 tsp smoked paprika. 1 tsp dried oregano. 1/2 tsp salt. 1/4 tsp black pepper. 2 tbsp ghee or coconut oil. Optional toppings: sliced green onions, diced celery, and extra hot sauce for serving.

Instructions: Add the chopped onion, minced garlic, chopped cauliflower florets, and diced chicken to a slow cooker. Heat a separate saucepan with the coconut oil or ghee over medium heat. Add the dried oregano, black pepper, salt, and smoked paprika and stir. Cook until fragrant, one to two minutes. To the saucepan with the melted ghee and spices, add the chicken broth, coconut milk, and Frank's RedHot Sauce. Mix everything together. Over the chicken and veggies in the slow cooker, pour the sauce mixture. Once the chicken is cooked through and tender, cover the slow cooker and cook on low for 6 to 8 hours. After cooked, shred the chicken in the slow cooker with two forks. Make sure to thoroughly stir all the ingredients in the chowder. Serve hot, topped with chopped celery, sliced green onions, and extra hot sauce, if preferred.

Prep Time: 15 minutes

Cook Time: 6-8

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Indulge in the rich flavors of cookie butter and chocolate chunks in these decadent blondies.

Ingredients: 1 cup cookie butter. 1/2 cup unsalted butter, melted. 1 cup light brown sugar. 2 large eggs. 1 teaspoon vanilla extract. 1 1/2 cups all-purpose flour. 1/2 teaspoon baking powder. 1/4 teaspoon salt. 1 cup chocolate chunks or chips.

Instructions: Warm the oven up to 175F 350C. A 9x9-inch baking pan should be greased. Put cookie butter, melted butter, and brown sugar in a large bowl. Mix the ingredients together until the mixture is smooth. Adding the eggs one at a time and mixing them in is the next step. Mix the flour, baking powder, and salt together, and then add it slowly to the cookie butter mixture. Add chocolate chips or chunks and mix well. Spread the batter out evenly in the pan that has been prepared. It's done when the top is golden brown and a toothpick stuck in the middle comes out clean or with a few wet crumbs on it. Let it cool down before you cut it into squares.