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[heavymuffintop]

[heavymuffintop]

With a rich and creamy cream sauce, this baked rigatoni has the sweetness of roasted butternut squash and the tanginess of goat cheese. Adding fresh sage gives the dish a nice flavor boost that goes well with it.

Ingredients: 1 lb rigatoni pasta. 4 cups butternut squash, peeled and cubed. 2 tablespoons olive oil. Salt and pepper to taste. 1 cup goat cheese, crumbled. 1 cup heavy cream. 1/2 cup grated Parmesan cheese. 2 cloves garlic, minced. 1/4 cup chopped fresh sage leaves.

Instructions: Turn on the oven and heat it up to 400F 200C. Put the cubed butternut squash on a baking sheet and season it with salt and pepper. Brush it with olive oil. Roast for 25 to 30 minutes, or until the vegetables are soft. In the meantime, cook the rigatoni until it is al dente according to the directions on the package. Remove the water and set it aside. Put the heavy cream in a saucepan and heat it over medium-low heat. Mix in the garlic and cook for one to two minutes, until the garlic smells good. The goat cheese and Parmesan cheese should be mixed in until they melt and become smooth. Toss the cooked rigatoni and roasted butternut squash around in the saucepan after adding them. Put the mixture in a baking dish and top it with sage leaves that have been chopped up. The top should be bubbly and golden after 20 to 25 minutes in the oven. Enjoy while hot!

Adrian

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This Easy Buckeye Bark Recipe is a delightful combination of creamy peanut butter and rich chocolate, reminiscent of the classic Buckeye candy. It's perfect for satisfying your sweet cravings in no time.

Ingredients: 12 oz 340g semi-sweet chocolate chips. 1/2 cup 120g creamy peanut butter. 1/2 cup 115g unsalted butter. 1 1/2 cups 180g powdered sugar. 1/2 teaspoon vanilla extract. A pinch of salt. 1/2 cup 120g chopped roasted peanuts. 1/4 cup 30g powdered cocoa for dusting.

Instructions: Line a baking sheet with parchment paper and set it aside. In a microwave-safe bowl, combine the semi-sweet chocolate chips and butter. Microwave in 30-second intervals, stirring between each, until the mixture is smooth and well combined. Stir in the creamy peanut butter, powdered sugar, vanilla extract, and a pinch of salt into the chocolate mixture until smooth. Pour the mixture onto the prepared baking sheet and spread it evenly into a thin layer. Sprinkle the chopped roasted peanuts evenly over the chocolate mixture, gently pressing them in. Place the baking sheet in the refrigerator and let it chill for at least 1 hour or until the bark has set. Once set, remove from the refrigerator and let it sit at room temperature for a few minutes to slightly soften. Dust the surface of the bark with powdered cocoa for a finished look. Using a knife or your hands, break the buckeye bark into bite-sized pieces. Enjoy your delicious Buckeye Bark as a sweet treat or share it with friends and family!

Brett N

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Indulge in these keto-friendly ice cream bars featuring a creamy peanut butter filling covered in a rich chocolate shell. Perfect for satisfying your sweet cravings while staying on track with your ketogenic diet.

Ingredients: 1 cup creamy peanut butter. 1/4 cup powdered erythritol or preferred keto sweetener. 1/4 cup coconut flour. 1/4 cup unsweetened almond milk. 1/2 cup sugar-free chocolate chips. 2 tablespoons coconut oil.

Instructions: In a bowl, mix together peanut butter, powdered erythritol, coconut flour, and almond milk until well combined. Spread the peanut butter mixture evenly into a square baking dish lined with parchment paper. Freeze for 2-3 hours or until firm. Once the peanut butter layer is frozen, cut it into bars. In a microwave-safe bowl, melt chocolate chips and coconut oil in 30-second intervals, stirring until smooth. Dip each peanut butter bar into the melted chocolate until fully coated. Place the coated bars on a parchment-lined baking sheet and freeze for an additional 1-2 hours until the chocolate sets. Once set, enjoy your keto chocolate peanut butter ice cream bars!

Henry Hanson

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This zucchini noodle recipe makes a seafood dish that is creamy and full of flavor. This meal is full of protein from the shrimp and a burst of rich flavor from the sun-dried tomatoes. Great for a quick dinner during the week or a special event.

Ingredients: 2 medium zucchinis, spiralized into noodles. 1/2 cup sun dried tomatoes, chopped. 1/2 cup heavy cream. 1 tablespoon olive oil. 2 cloves garlic, minced. 1/2 pound shrimp, peeled and deveined. Salt and pepper to taste. Fresh basil leaves for garnish.

Instructions: Heat olive oil in a large skillet over medium heat. Add minced garlic and cook until fragrant, about 1 minute. Add shrimp to the skillet and cook until pink and opaque, about 2-3 minutes per side. Remove shrimp from skillet and set aside. In the same skillet, add chopped sun dried tomatoes and cook for 1-2 minutes. Pour in heavy cream and stir to combine. Let simmer for 2-3 minutes until slightly thickened. Add zucchini noodles to the skillet and toss to coat in the creamy sauce. Cook for 2-3 minutes until zoodles are tender but still al dente. Season with salt and pepper to taste. Return cooked shrimp to the skillet and gently toss to combine with the zoodles and sauce. Remove from heat and garnish with fresh basil leaves. Serve hot and enjoy!

Leslie Pratt

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This stir-fried veg noodles recipe is quick, easy, and better than takeout! Packed with colorful veggies and a savory sauce, it's a delicious way to enjoy a satisfying meal in minutes.

Ingredients: 8 oz 225g egg noodles. 2 tablespoons vegetable oil. 2 cloves garlic, minced. 1 small onion, thinly sliced. 1 red bell pepper, thinly sliced. 1 green bell pepper, thinly sliced. 1 carrot, julienned. 1 cup broccoli florets. 1 cup snap peas, trimmed. 2 tablespoons soy sauce. 1 tablespoon oyster sauce. 1 teaspoon sesame oil. 1/2 teaspoon sugar. 1/4 teaspoon crushed red pepper flakes optional. Salt and pepper to taste. Chopped green onions for garnish.

Instructions: Cook the egg noodles according to package instructions until al dente. Drain and set aside. In a large skillet or wok, heat the vegetable oil over high heat. Add minced garlic and sliced onions, and stir-fry for 1-2 minutes until fragrant and onions are slightly translucent. Add the sliced red and green bell peppers, julienned carrot, broccoli florets, and snap peas. Stir-fry for 3-4 minutes until the vegetables are tender-crisp. Add the cooked noodles to the skillet and toss to combine with the vegetables. In a small bowl, whisk together soy sauce, oyster sauce, sesame oil, sugar, and crushed red pepper flakes if using. Pour the sauce over the noodles and vegetables. Stir-fry for an additional 2-3 minutes, ensuring everything is well-coated with the sauce. Season with salt and pepper to taste. Serve hot, garnished with chopped green onions. Enjoy your homemade better than takeout stir-fried veg noodles!

Shirley M

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A vegan take on the traditional Kung Pao dish, with bell peppers, crunchy peanuts, and tender white beans tossed in a tasty sauce. This dish is gluten-free and full of protein, so it's a great choice for both vegans and non-vegans who want a filling meal.

Ingredients: 1 can white beans, drained and rinsed. 1 tablespoon sesame oil. 3 cloves garlic, minced. 1 tablespoon fresh ginger, minced. 1 red bell pepper, diced. 1/2 cup roasted peanuts. 3 green onions, sliced. 2 tablespoons soy sauce or tamari. 2 tablespoons rice vinegar. 1 tablespoon maple syrup or agave nectar. 1 tablespoon cornstarch mixed with 2 tablespoons water. 1 teaspoon crushed red pepper flakes adjust to taste. Cooked rice, for serving. Fresh cilantro, for garnish.

Instructions: Heat sesame oil in a large skillet over medium heat. Add minced garlic and ginger, saut for 1-2 minutes until fragrant. Add diced red bell pepper and cook for another 2-3 minutes until softened. Stir in drained and rinsed white beans, roasted peanuts, and sliced green onions. In a small bowl, whisk together soy sauce, rice vinegar, maple syrup, and cornstarch slurry. Pour the sauce over the bean mixture in the skillet and stir well to coat evenly. Add crushed red pepper flakes to taste, and cook for an additional 3-5 minutes until the sauce thickens and everything is heated through. Serve hot over cooked rice, garnished with fresh cilantro. Enjoy your vegan Kung Pao white beans!

Seth D

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Chicken Jollof Rice is a flavorful West African dish made with rice, tomatoes, peppers, and spices, cooked together with succulent pieces of chicken. It's a one-pot meal that's perfect for gatherings or family dinners.

Ingredients: 1 whole chicken, cut into pieces. 2 cups of rice. 1 onion, finely chopped. 3 tomatoes, chopped. 1 red bell pepper, chopped. 1 green bell pepper, chopped. 3 cloves of garlic, minced. 1 tablespoon of tomato paste. 1 teaspoon of thyme. 1 teaspoon of curry powder. 1 teaspoon of paprika. 1 teaspoon of dried thyme. 1 teaspoon of ginger powder. 1 teaspoon of chicken bouillon powder. 2 cups of chicken broth. Salt and pepper to taste. Vegetable oil.

Instructions: In a big pot, heat the vegetable oil over medium heat. Put in the chopped onions and garlic and cook until the smell is nice. Put the chicken pieces in and cook them all over. Put in the chicken bouillon powder, curry powder, paprika, ginger powder, and tomato paste. Mix them all together. Chopped tomatoes, red bell pepper, and green bell pepper should be added and cooked until soft. Put in the chicken broth and raise the heat. Put in the rice, salt, and pepper, and mix it well. Set the heat to low and cover the pot. Let it cook for about 20 to 25 minutes, or until the rice is soft and the liquid is absorbed. Using a fork, fluff the rice. If you need to, change the seasonings. Enjoy while hot!

Krista Mullen

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This classic combination of tuna and white beans makes for a delicious and easy-to-make salad. It's perfect for a quick and healthy meal.

Ingredients: 1 can of tuna, drained. 1 can of white beans, drained and rinsed. 1/4 cup red onion, finely chopped. 1/4 cup celery, finely chopped. 1/4 cup cherry tomatoes, halved. 2 tablespoons fresh parsley, chopped. 2 tablespoons olive oil. 2 tablespoons lemon juice. Salt and pepper to taste. Lettuce leaves for serving optional.

Instructions: In a large bowl, combine the drained tuna and white beans. Add the chopped red onion, celery, cherry tomatoes, and fresh parsley to the bowl. In a separate small bowl, whisk together the olive oil and lemon juice to make the dressing. Season with salt and pepper to taste. Pour the dressing over the tuna and bean mixture in the large bowl. Gently toss everything together until well combined and coated with the dressing. If desired, serve the salad over a bed of lettuce leaves for added freshness and presentation. Enjoy your simple tuna and white bean salad!

Lia