emichenart

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These are so good, you'll want to run out in the middle of the night and buy up all the red and Yukon gold potatoes at the market. This dynamic duo and the mayonnaise/mustard/sour cream dressing, make all the difference. Serves six.

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A hurry-up version of Spanish rice, made with instant rice, chicken broth, tomatoes, and cilantro, is ready in only a few minutes.

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This is an old family recipe that makes a very delicious cookie.

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With chicken and a creamy mushroom sauce, whole wheat penne is served.

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This recipe is for you if you're sick of making chocolate chip cookies for high altitude bakers that are completely flat or stiff and tasteless. Make the cookies firmer by adding 1/4 cup more flour.

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Crab-stuffed mushrooms are a favorite appetizer or party treat and super-easy to make. Use fresh, canned, or imitation crabmeat in this speedy recipe.

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Creamy and fruity, this cherry ice cream is a delightful treat for any occasion. With the perfect balance of sweet cherries and rich creaminess, it's sure to be a hit with friends and family.

Ingredients: 2 cups heavy cream. 1 cup whole milk. 3/4 cup granulated sugar. 1/4 teaspoon salt. 1 teaspoon vanilla extract. 1 cup pitted cherries, chopped. 1/4 cup cherry preserves.

Instructions: In a mixing bowl, whisk together heavy cream, whole milk, sugar, salt, and vanilla extract until sugar is dissolved. Pour the mixture into an ice cream maker and churn according to manufacturer's instructions. In the last few minutes of churning, add chopped cherries and cherry preserves. Transfer the churned ice cream into a freezer-safe container and freeze for at least 4 hours or until firm. Serve scoops of cherry ice cream topped with additional cherries if desired.

Prep Time: 15 minutes

Cook Time: 20 minutes

Studi Sitchiniani

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This easy green bean casserole made in a slow cooker is a fun take on a traditional holiday side dish. The slow cooker does all the work, and the end result is soft green beans with a creamy mushroom sauce and fried onions on top.

Ingredients: 2 cans 10.5 oz each cream of mushroom soup. 1 cup milk. 2 tsp soy sauce. 1/4 tsp black pepper. 8 cups fresh green beans, trimmed and cut into bite-sized pieces. 2 cups French's crispy fried onions, divided.

Instructions: In a bowl, mix together cream of mushroom soup, milk, soy sauce, and black pepper. Place green beans in a slow cooker, then pour the soup mixture over them. Stir well to combine. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until beans are tender. About 30 minutes before serving, sprinkle 1 cup of crispy fried onions over the top of the casserole. Reserve the remaining onions for topping. Cover and continue cooking until onions are golden and crispy. Serve hot, sprinkled with the remaining crispy fried onions.

Prep Time: 15 minutes

Cook Time: 240 minutes

Crinkhill National School

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With this simple recipe, you can make a classic waffle for breakfast. They are crispy on the outside and fluffy on the inside, so they are great for a treat on the weekend.

Ingredients: 1 3/4 cups all-purpose flour. 2 tablespoons sugar. 1 tablespoon baking powder. 1/2 teaspoon salt. 2 large eggs. 1 3/4 cups milk. 1/2 cup unsalted butter, melted. 1 teaspoon vanilla extract.

Instructions: Follow the directions that came with your waffle iron to get it hot. Whisk the flour, sugar, baking powder, and salt together in a large bowl. Put the eggs in a different bowl and beat them. Then add the milk, melted butter, and vanilla extract. Combine well. Add the wet ingredients to the dry ones and mix them together just until they are mixed. It's okay if there are some lumps; don't mix it too much. Spray nonstick cooking spray or melt a little butter and use it to grease the waffle iron. Using the amount suggested for your waffle maker, pour the waffle batter onto the waffle iron that has already been heated. After putting the waffles in, close the iron and cook them until they are golden brown and crisp. With care, take the waffles out of the iron and serve them hot with your favorite toppings, like whipped cream, maple syrup, or fresh fruit.

Prep Time: 10 minutes

Cook Time: 5 minutes

Amphitheatre Primary School

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This hearty one-pot pasta dish is perfect for busy weeknights because it only needs one pot to make the whole meal. Everyone in the family will love this dish, which has tasty ground beef, soft pasta, and melty cheese. Plus, it only takes one pot to make, so it's easy to clean up!

Ingredients: 12 oz pasta such as penne or rotini. 1 lb ground beef. 1 onion, diced. 3 cloves garlic, minced. 1 can 14.5 oz diced tomatoes. 2 cups beef broth. 1 teaspoon dried oregano. 1 teaspoon dried basil. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1 cup shredded mozzarella cheese. Fresh parsley, for garnish optional.

Instructions: Over medium-low heat, brown the ground beef in a large pot until it is no longer pink. Break it up into small pieces. Put the garlic and onion that have been diced into the pot. After two to three minutes, the onion should be clear. Boil the beef broth and add the diced tomatoes with their juices. Then add the dried oregano and basil, salt, and black pepper. Once the mixture starts to boil, turn down the heat. Put the lid on and cook for 10 minutes. Stir the pasta that hasn't been cooked into the pot after adding it. Cover and let it simmer for another 10 to 12 minutes, stirring every now and then, until the pasta is soft. Put the shredded mozzarella cheese on top of the pasta after it's done cooking. Put the lid on top and wait a few minutes for the cheese to melt. If you want, you can add fresh parsley as a garnish before serving.

Prep Time: 15 minutes

Cook Time: 25 minutes

Carnevale Massafrese

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A quick and creamy vegan Caesar dressing made with wholesome ingredients, perfect for drizzling over salads or using as a dip.

Ingredients: 1/2 cup raw cashews. 2 tablespoons nutritional yeast. 2 tablespoons lemon juice. 2 cloves garlic. 1 tablespoon Dijon mustard. 2 tablespoons capers. 1/4 cup water. Salt and pepper to taste.

Instructions: Soak cashews in hot water for 5 minutes, then drain. In a blender, combine soaked cashews, nutritional yeast, lemon juice, garlic, mustard, capers, and water. Blend until smooth and creamy, adding more water if needed to reach desired consistency. Season with salt and pepper to taste.

Prep Time: 5 minutes

Cook Time: 0 minutes

1st Class Wellness

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A hearty and comforting dish made with slow-cooked cabbage and ham that has been seasoned with fragrant herbs.

Ingredients: 1 head cabbage, chopped. 1 lb ham, diced. 1 onion, diced. 2 cloves garlic, minced. 1 cup chicken broth. 1 tsp dried thyme. Salt and pepper to taste.

Instructions: Cut up the cabbage, dice the ham and onion, and mince the garlic. Put them all in the slow cooker. Add chicken broth and mix everything together. Add salt, pepper, and dried thyme to taste. Cover and cook on low for 6 to 8 hours or high for 3 to 4 hours, until the cabbage is soft and the flavors have mixed.

Prep Time: 15 minutes

Cook Time: 360 minutes

Redcard 08

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This soup is a tasty and healthy take on the classic Chicken Cacciatore. It's full of vegetables and lean protein, making it a filling meal.

Ingredients: 1 lb boneless, skinless chicken breasts, diced. 1 onion, finely chopped. 2 bell peppers, diced. 3 cloves garlic, minced. 1 can 28 oz crushed tomatoes. 4 cups low-sodium chicken broth. 1 cup carrots, sliced. 1 cup celery, diced. 1 cup mushrooms, sliced. 1 tsp dried oregano. 1 tsp dried basil. 1/2 tsp red pepper flakes. Salt and pepper to taste. 2 tbsp olive oil. 2 cups spinach, chopped. Whole grain pasta optional, for serving.

Instructions: In a large pot, heat olive oil over medium heat. Add diced chicken and cook until browned. Remove from the pot and set aside. In the same pot, add chopped onion, bell peppers, and garlic. Saut until vegetables are softened. Pour in crushed tomatoes, chicken broth, carrots, celery, mushrooms, oregano, basil, red pepper flakes, salt, and pepper. Stir well. Bring the soup to a boil, then reduce heat and simmer for 20-25 minutes, or until vegetables are tender. Add the cooked chicken back to the pot and stir in chopped spinach. Cook until the spinach wilts. Adjust seasoning to taste and serve hot. Optionally, serve over whole grain pasta. Enjoy your Healthy Chicken Cacciatore Soup!

Prep Time: 15 minutes

Cook Time: 30 minutes

pinup doll australia

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A delicious and hearty green chicken chile enchilada soup made effortlessly in the crockpot. Packed with flavors, this soup is perfect for a cozy night in or entertaining friends.

Ingredients: 1.5 lbs boneless, skinless chicken breasts, diced. 1 cup diced onion. 2 cloves garlic, minced. 1 can 15 oz green enchilada sauce. 1 can 10 oz diced tomatoes with green chilies. 1 can 4 oz diced green chilies. 1 cup frozen corn kernels. 1 can 15 oz black beans, drained and rinsed. 4 cups chicken broth. 1 teaspoon ground cumin. 1 teaspoon chili powder. Salt and pepper to taste. 1 cup shredded Monterey Jack cheese. Tortilla strips and chopped fresh cilantro for garnish.

Instructions: To make the enchilada sauce, add diced chicken, onion, garlic, green chilies, corn, black beans, cumin, chili powder, salt, and pepper. Also add diced tomatoes with green chilies. To mix the ingredients, stir them well. Leave the lid on and set the heat to low. Cook for 6 to 8 hours, or until the chicken is done and the flavors have mixed. Add the shredded Monterey Jack cheese about 30 minutes before you serve it and let it melt into the soup. Serve hot with chopped fresh cilantro and tortilla strips on top.

Prep Time: 15 minutes

Cook Time: 6-8

The Offical Lightning

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Instead of deep-frying wings, try these crispy air fryer chicken wings. They taste great and are better for you. They cook quickly in the air fryer and have just the right amount of seasoning, so they're great for game day or as a tasty snack.

Ingredients: 2 lbs chicken wings. 2 tablespoons olive oil. 1 teaspoon salt. 1/2 teaspoon black pepper. 1/2 teaspoon paprika. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder.

Instructions: Preheat your air fryer to 400F 200C for 5 minutes. In a large bowl, toss the chicken wings with olive oil, salt, pepper, paprika, garlic powder, and onion powder until they are evenly coated. Place the seasoned chicken wings in the air fryer basket in a single layer, making sure they are not overcrowded. Cook the wings at 400F 200C for 25-30 minutes, flipping them halfway through the cooking time, until they are crispy and golden brown. Serve hot and enjoy your crispy air fryer chicken wings!

Prep Time: 10 minutes

Cook Time: 30 minutes

Trip Dont Fall

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A hearty and tasty flat iron steak salad with a tasty balsamic vinaigrette dressing on top. The smoky grilled meat, fresh vegetables, and tangy feta cheese all work well together.

Ingredients: 1.5 lbs flat iron steak. Salt and pepper to taste. 2 tbsp olive oil. 1 tsp garlic powder. 1 tsp smoked paprika. 6 cups mixed salad greens. 1 cup cherry tomatoes, halved. 1 cucumber, sliced. 1/2 red onion, thinly sliced. 1/4 cup feta cheese, crumbled. 1/4 cup balsamic vinaigrette dressing.

Instructions: Preheat the grill to medium-high heat. Season the flat iron steak with salt, pepper, garlic powder, and smoked paprika. Rub the steak with olive oil to coat evenly. Grill the steak for 4-5 minutes per side for medium-rare or adjust according to your preference. Remove the steak from the grill and let it rest for 5 minutes before slicing thinly against the grain. In a large bowl, combine the salad greens, cherry tomatoes, cucumber, and red onion. Add the sliced steak on top of the salad. Sprinkle with crumbled feta cheese. Drizzle the balsamic vinaigrette dressing over the salad and steak. Toss everything gently to combine. Serve immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

Ath Rail

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This creamy vegan tomato soup is full of great flavors and is great for cold nights. Along with adding coconut milk, this Midwest Foodie twist gives the dish a velvety texture that makes it a comforting and filling meal.

Ingredients: 1 onion, chopped. 3 cloves garlic, minced. 2 tablespoons olive oil. 1 can 28 ounces crushed tomatoes. 2 cups vegetable broth. 1 can 13.5 ounces coconut milk. 1 tablespoon tomato paste. 1 teaspoon dried basil. 1 teaspoon dried oregano. Salt and pepper to taste.

Instructions: In a large pot, heat olive oil over medium heat. Add chopped onion and minced garlic, saut until softened, about 5 minutes. Stir in crushed tomatoes, vegetable broth, coconut milk, tomato paste, dried basil, and dried oregano. Bring the mixture to a simmer and let it cook for 15-20 minutes, stirring occasionally. Season with salt and pepper to taste. Remove from heat and let it cool slightly. Using an immersion blender or regular blender, blend the soup until smooth and creamy. Serve hot, garnished with fresh basil if desired.

Prep Time: 10 minutes

Cook Time: 25 minutes

Kabat Scarlett