hellaband

[hellaband]

A delicious twist on classic hot dogs, these BBQ Sloppy Joe Dogs are packed with savory flavors and a hint of smokiness. Perfect for a summer barbecue or any casual gathering.

Ingredients: 1 lb ground beef. 1/2 cup barbecue sauce. 1/4 cup ketchup. 2 tbsp brown sugar. 1 tbsp Worcestershire sauce. 1 tsp Dijon mustard. 1/2 tsp garlic powder. 1/2 tsp onion powder. Salt and pepper to taste. Hot dog buns. Sliced cheddar cheese. Chopped green onions for garnish.

Instructions: Over medium-low heat, brown the ground beef in a skillet. Use a spoon to break it up as it cooks. Remove any extra fat from the beef after it's done cooking. To the pan, add salt, pepper, Worcestershire sauce, garlic powder, onion powder, ketchup, brown sugar, barbecue sauce, and mustard. Use a stir to mix. Let the flavors blend and the sauce get thicker by simmering the mixture for 10 to 15 minutes. While the Sloppy Joe mix is simmering, grill the hot dogs the way the package says to or however you like. When the Sloppy Joe mix is ready and the hot dogs are done grilling, put a hot dog in each bun to make a Sloppy Joe Dog. Put a lot of the Sloppy Joe mixture on top of each hot dog. On top of the Sloppy Joe mix, put a slice of cheddar cheese. No need to: After putting the Sloppy Joes together, grill them for one minute to melt the cheese. Add chopped green onions as a garnish and serve right away. BBQ Sloppy Joe Dogs are fun to eat!

Winnie R

[hellaband]

You can drizzle this Sweet Potato Peanut Sauce over noodles, rice, or roasted vegetables. It's a creamy and tasty vegan sauce. The sweet potato makes it naturally sweet, and the peanut butter and coconut milk make it rich and creamy. You can make it quickly and easily, and it tastes great.

Ingredients: 1 large sweet potato, peeled and cubed. 1/4 cup peanut butter. 1/4 cup coconut milk. 2 cloves garlic, minced. 1 tablespoon soy sauce. 1 tablespoon maple syrup. 1 teaspoon sriracha sauce. 1 tablespoon lime juice.

Instructions: When the sweet potato is soft, steam or boil it. Then, drain it and let it cool down a bit. Cook the sweet potato and put it in a blender or food processor. Add the peanut butter, coconut milk, garlic, soy sauce, maple syrup, sriracha sauce, and lime juice. If you need to, add more coconut milk to get the consistency you want. Blend until smooth and creamy. Check the seasonings and make any changes you want. Warm it up and serve it with cooked noodles, rice, or roasted vegetables.

Adriana

[hellaband]

A hearty and healthy stew made with quinoa and vegetables that is cooked slowly to bring out the flavors. This dish is great for a healthy and filling meal because it is low in calories.

Ingredients: 1 cup quinoa, rinsed. 3 cups vegetable broth. 1 onion, diced. 2 carrots, chopped. 2 celery stalks, chopped. 1 bell pepper, diced. 1 zucchini, chopped. 1 can 15 oz diced tomatoes. 2 cloves garlic, minced. 1 tsp dried thyme. 1 tsp dried oregano. Salt and pepper to taste.

Instructions: In a slow cooker, combine quinoa, vegetable broth, onion, carrots, celery, bell pepper, zucchini, diced tomatoes, garlic, thyme, oregano, salt, and pepper. Cover and cook on low for 6-8 hours or high for 3-4 hours, until vegetables are tender and quinoa is cooked through.

Lawrence B

[hellaband]

With these delightful cookie cups, you can indulge in the perfect combination of peanut butter, caramel, and pretzels. They're a sweet and salty snack that will satisfy your cravings.

Ingredients: 1 cup creamy peanut butter. 1/2 cup granulated sugar. 1/2 cup packed brown sugar. 1 large egg. 1 teaspoon vanilla extract. 1 teaspoon baking soda. 1/4 teaspoon salt. 1 and 1/2 cups all-purpose flour. 1/2 cup mini pretzels, crushed. 1/4 cup caramel sauce.

Instructions: Warm the oven up to 350F 175C and grease a mini muffin tin. Mix the peanut butter, white sugar, and brown sugar together in a bowl until the mixture is smooth. Mix the egg and vanilla extract in well after adding them. Add the salt and baking soda and mix well. Slowly add the flour and mix it in until it's just combined. Make little balls out of the cookie dough and put one in each mini muffin cup. Use a spoon to gently press down on the dough balls to make a well in the middle. For eight to ten minutes, or until the edges are just beginning to turn golden. As soon as you take it out of the oven, press down on the centers again to make the wells stronger. Let the cookie cups cool in the pan for a few minutes before carefully moving them to a wire rack to cool all the way through. After the cookies have cooled, pour caramel sauce into the holes in each one. Place a few crushed mini pretzels on top of each cookie cup and gently press them into the caramel. Wait until the caramel is set to serve it. Have fun with these tasty PB Caramel Pretzel Cookie Cups!

Bryson Mills

[hellaband]

This Roasted Indian Spiced Chicken is packed with flavor from a blend of aromatic spices like garam masala, cumin, and coriander. The marinade of olive oil, lemon juice, garlic, and ginger adds depth to the dish, resulting in tender and juicy chicken with a deliciously crispy skin. Perfect for a flavorful dinner any day of the week!

Ingredients: 1 whole chicken, about 3-4 pounds. 2 tablespoons garam masala. 1 tablespoon ground cumin. 1 tablespoon ground coriander. 1 teaspoon turmeric. 1 teaspoon paprika. 1 teaspoon chili powder. 1 teaspoon salt. 2 tablespoons olive oil. 2 tablespoons lemon juice. 4 cloves garlic, minced. 1 tablespoon grated fresh ginger. Fresh cilantro leaves, for garnish optional.

Instructions: Get the oven ready by heating it up to 400F 200C. Add cumin, coriander, turmeric, paprika, chili powder, and salt to a small bowl. Be sure to mix the spices well. To make a marinade, put olive oil, lemon juice, garlic, and ginger in a different bowl. Use paper towels to dry the chicken. Spread the spice mix out on the chicken so that it is covered all over. Put the chicken in a baking or roasting dish. Cover the chicken with the marinade by pouring it over it. Put the chicken in an oven that has already been heated for about an hour and fifteen minutes, or until a meat thermometer reads 165F 75C inside. After the chicken is done, take it out of the oven and let it rest for 10 minutes. Finally, cut it into pieces. If you want, add fresh cilantro leaves as a garnish before serving.

Roaming Rhonda

[hellaband]

These soft and chewy vegan cookies are the perfect mix of sweet white chocolate chips and sour cranberries.

Ingredients: 2 cups all-purpose flour. 1 teaspoon baking soda. 1/2 teaspoon salt. 1/2 cup vegan butter, softened. 3/4 cup brown sugar. 1/4 cup granulated sugar. 1/4 cup unsweetened applesauce. 1 teaspoon vanilla extract. 1/2 cup dried cranberries. 1/2 cup vegan white chocolate chips.

Instructions: Preheat oven to 350F 175C and line a baking sheet with parchment paper. In a medium bowl, whisk together flour, baking soda, and salt. In a large mixing bowl, cream together softened vegan butter, brown sugar, and granulated sugar until smooth. Add applesauce and vanilla extract to the butter mixture, and mix until well combined. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. Fold in dried cranberries and vegan white chocolate chips. Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are lightly golden. Remove from oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Prep Time: 15 minutes

Cook Time: 10-12

Rebecca Gellars

[hellaband]

This Pico De Gallo that you made yourself goes great with tacos. It's the BEST thing to put on top of Mexican food because it's fresh, bright, and full of flavor.

Ingredients: 4 medium ripe tomatoes, diced. 1/2 cup red onion, finely chopped. 1/2 cup fresh cilantro, chopped. 1 jalapeo pepper, seeded and minced. 2 cloves garlic, minced. 2 tablespoons fresh lime juice. Salt and pepper to taste.

Instructions: Diced tomatoes, chopped red onion, minced jalapeo pepper, and minced garlic should all be put in a mixing bowl. Put fresh lime juice and chopped cilantro in the bowl. Add pepper and salt to taste. Toss the ingredients together gently until they are well mixed. Put the dish in the fridge for at least 30 minutes with the lid on to let the flavors mix. Put your own Pico De Gallo on tacos, nachos, or tortilla chips to go with it. Have fun!

Carlos V

[hellaband]

These melting sweet potatoes are a delicious and gluten-free side dish perfect for Thanksgiving or any festive gathering. The combination of maple syrup, cinnamon, and nutmeg creates a warm and comforting flavor that pairs perfectly with the natural sweetness of the sweet potatoes.

Ingredients: 4 large sweet potatoes, peeled and sliced into rounds. 1/4 cup maple syrup. 2 tablespoons olive oil. 1 teaspoon ground cinnamon. 1/2 teaspoon ground nutmeg. 1/4 teaspoon salt. 1/4 cup chopped pecans optional.

Instructions: Preheat the oven to 375F 190C. In a large bowl, toss the sweet potato rounds with maple syrup, olive oil, cinnamon, nutmeg, and salt until evenly coated. Arrange the sweet potato rounds in a single layer on a baking sheet lined with parchment paper. Bake for 25-30 minutes, or until the sweet potatoes are tender and caramelized, flipping halfway through. If using pecans, sprinkle them over the sweet potatoes during the last 5 minutes of baking. Remove from the oven and let cool slightly before serving.

Bobbi

[hellaband]

A comforting and tasty gluten-free vegan ramen soup with lots of tasty vegetables and noodles.

Ingredients: 6 cups vegetable broth. 2 tablespoons gluten-free tamari sauce. 1 tablespoon miso paste. 2 garlic cloves, minced. 1-inch piece of ginger, grated. 1 teaspoon sesame oil. 2 cups sliced shiitake mushrooms. 2 cups thinly sliced carrots. 2 cups baby spinach. 8 ounces gluten-free ramen noodles. 1 green onion, thinly sliced. 1 sheet nori seaweed, cut into strips.

Instructions: In a large pot, bring vegetable broth to a simmer over medium heat. Stir in tamari sauce, miso paste, garlic, ginger, and sesame oil. Add sliced mushrooms and carrots to the pot, simmer for 8-10 minutes until vegetables are tender. Meanwhile, cook ramen noodles according to package instructions in a separate pot. Once noodles are cooked, drain and set aside. Add baby spinach to the broth and cook until wilted, about 1-2 minutes. Divide cooked ramen noodles into serving bowls. Ladle the hot broth and vegetables over the noodles. Garnish each bowl with sliced green onions and nori strips. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 20 minutes

Shania M

[hellaband]

With this recipe, you can make baked potatoes that are perfect. The skin will be crispy, and the inside will be fluffy. Top them with cheddar cheese, fresh chives, and sour cream.

Ingredients: 4 large russet potatoes. 2 tablespoons olive oil. 1 teaspoon salt. 1/2 teaspoon black pepper. 1/2 cup grated cheddar cheese. 1/4 cup chopped chives. 1/4 cup sour cream.

Instructions: Preheat oven to 400F 200C. Scrub the potatoes clean and dry them thoroughly. Prick the potatoes all over with a fork. Rub potatoes with olive oil, salt, and pepper. Place the potatoes directly on the oven rack and bake for about 50-60 minutes until tender. Remove potatoes from the oven and let them cool slightly. Slice each potato open and fluff the insides with a fork. Top each potato with grated cheddar cheese, chopped chives, and a dollop of sour cream. Serve hot and enjoy!

Prep Time: 10 minutes

Cook Time: 60 minutes

Paige

[hellaband]

Indulge in a delightful seafood linguine packed with the freshness of prawns, squid, and mussels, infused with aromatic garlic, onion, and chili. The combination of flavors from the seafood and the tanginess of tomatoes creates a harmonious dish that is perfect for any occasion.

Ingredients: 300g linguine pasta. 200g prawns, peeled and deveined. 200g squid, cleaned and sliced into rings. 200g mussels, cleaned and debearded. 4 cloves garlic, minced. 1 small onion, finely chopped. 1 red chili, finely chopped. 1 can 400g crushed tomatoes. 1/2 cup white wine. 1/4 cup chopped fresh parsley. Salt and pepper to taste. 2 tablespoons olive oil.

Instructions: Follow the directions on the package to cook the linguine until it is al dente. Remove the water and set it aside. Set olive oil on medium heat in a large pan. Put in chopped onion, minced garlic, and red chili. Saut until the food smells good. Put in the mussels, squid, and prawns. Seafood should be cooked for two to three minutes, or until it's almost done. Add the white wine and let it cook down a bit. Add the tomato paste and season with salt and pepper. Let it cook on low heat for 5 to 7 minutes, or until the seafood is done and the flavors are mixed. Add the cooked linguine to the pan and mix it well with the sauce. Put chopped parsley on top of the linguine and seafood. Serve hot, and if you want, top with more parsley.

Prep Time: 15 minutes

Cook Time: 20 minutes

Isaac

[hellaband]

These Vegan Black Bean Quesadillas are loaded with flavor and perfect for a quick and easy weeknight dinner. They're packed with protein and veggies, making them a nutritious option for the whole family.

Ingredients: 1 can black beans, drained and rinsed. 1/2 cup corn kernels. 1/2 cup diced bell peppers. 1/4 cup chopped cilantro. 1/2 teaspoon cumin. 1/2 teaspoon chili powder. Salt and pepper to taste. 4 large flour tortillas. 1 cup vegan cheese, shredded. 2 tablespoons olive oil.

Instructions: In a bowl, mash the black beans with a fork. Add corn, bell peppers, cilantro, cumin, chili powder, salt, and pepper to the mashed beans. Mix well. Divide the bean mixture evenly onto two tortillas and spread it out. Sprinkle vegan cheese over the bean mixture on each tortilla. Top with the remaining tortillas to form quesadillas. Heat olive oil in a large skillet over medium heat. Carefully place a quesadilla in the skillet and cook until golden brown, about 3-4 minutes on each side. Repeat with the remaining quesadillas. Slice into wedges and serve hot.

Prep Time: 15 minutes

Cook Time: 10 minutes

Jerry Voss

[hellaband]

Quick Kale Soup with Kielbasa is a delicious and satisfying keto-friendly soup that's perfect for busy weeknights. Smoked kielbasa adds savory flavor to this soup, while kale provides plenty of nutrients. With just a handful of ingredients and minimal prep, this soup comes together in no time for a warm and comforting meal.

Ingredients: 1 lb kielbasa sausage, sliced. 1 onion, chopped. 2 cloves garlic, minced. 6 cups chicken broth. 1 bunch kale, stems removed and leaves chopped. 1 can 14 oz diced tomatoes, drained. 1 teaspoon dried thyme. Salt and pepper, to taste. 2 tablespoons olive oil.

Instructions: In a big pot, heat the olive oil over medium-low heat. Put in the sliced kielbasa and cook for about 5 minutes, until it turns brown. It will take about three minutes of cooking after adding the chopped onion and minced garlic to the pot. Put in the chicken broth and raise the heat. Add the diced tomatoes, dried thyme, salt, and pepper, along with the chopped kale. Let it cook on low heat for 15 to 20 minutes, or until the kale is soft and the flavors have mixed. Check the seasoning and make changes if needed. Warm up with this hearty soup while it's still hot.

Prep Time: 10 minutes

Cook Time: 25 minutes

Elise

[hellaband]

This Clean Sesame Chickpea & Carrot Spread is a nutritious and flavorful vegan dip perfect for parties or snacking. Packed with protein, fiber, and essential nutrients, it's a delicious way to enjoy clean eating.

Ingredients: 1 cup cooked chickpeas. 1 large carrot, peeled and chopped. 2 tbsp tahini. 2 tbsp lemon juice. 1 clove garlic, minced. 1 tbsp sesame oil. 1/2 tsp ground cumin. Salt and pepper to taste. 2 tbsp sesame seeds, toasted, for garnish. Fresh parsley, chopped, for garnish.

Instructions: In a food processor, combine chickpeas, chopped carrot, tahini, lemon juice, minced garlic, sesame oil, ground cumin, salt, and pepper. Blend until smooth and creamy, scraping down the sides as needed. Taste and adjust seasoning if necessary. Transfer the spread to a serving bowl. Garnish with toasted sesame seeds and chopped parsley before serving. Serve with your favorite crackers, bread, or veggie sticks.

Prep Time: 15 minutes

Cook Time: 0 minutes

Nicole S

[hellaband]

You can enjoy the delicious taste of these vegan spritz cookies that are also free of gluten and animal products.

Ingredients: 1 cup vegan butter. 3/4 cup organic cane sugar. 2 teaspoons vanilla extract. 2 cups gluten-free all-purpose flour. 1/4 teaspoon salt. Vegan sprinkles optional.

Instructions: Preheat oven to 375F 190C. In a mixing bowl, cream together vegan butter and sugar until light and fluffy. Add vanilla extract and mix well. Gradually add gluten-free flour and salt, mixing until a dough forms. Load dough into a cookie press fitted with desired shapes. Press dough onto ungreased baking sheets, spacing cookies about 1 inch apart. Decorate with vegan sprinkles if desired. Bake for 8-10 minutes, or until edges are lightly golden. Remove from oven and let cool on baking sheets for 5 minutes. Transfer cookies to wire racks to cool completely. Enjoy your vegan gluten-free spritz cookies!

Prep Time: 20 minutes

Cook Time: 10 minutes

Ethan R

[hellaband]

These tasty lettuce boats are a great mix of sweet and savory flavors. The black bean and pineapple salsa is very tasty, and the crisp lettuce leaves go great with it. Another thing you can do is add quinoa for extra protein and texture.

Ingredients: 1 can 15 oz black beans, drained and rinsed. 1 cup diced fresh pineapple. 1/2 cup diced red bell pepper. 1/4 cup diced red onion. 1/4 cup chopped fresh cilantro. 1 lime, juiced. 1 tablespoon olive oil. Salt and pepper to taste. 8 large lettuce leaves such as iceberg or Romaine. 1 cup cooked quinoa optional, for added substance. 1/2 cup crumbled feta cheese optional, for garnish.

Instructions: Put the black beans, diced pineapple, diced red bell pepper, diced red onion, and chopped cilantro in a large bowl. Mix the olive oil and lime juice together in a small bowl using a whisk. Add pepper and salt to taste. Cover the black beans and pineapple with the lime dressing. Toss everything to cover it all. You can add the cooked quinoa if you want to make it more filling. Put a lot of the black bean and pineapple salsa into each lettuce leaf before putting the lettuce boats together. If you want, you can top it with crumbled feta cheese. Enjoy your Black Bean and Pineapple Salsa Lettuce Boats right away!

Prep Time: 15 minutes

Cook Time: 0 minutes

Kendrick Brown

[hellaband]

With the help of a flavorful marinade, this Crispy Air Fryer Tofu recipe produces tofu cubes that are tender on the inside and flawlessly crispy. This is a simple, quick dish that tastes great as a protein-rich snack on its own or as an addition to salads or stir-fries.

Ingredients: 1 block tofu, extra firm. 2 tablespoons cornstarch. 1 tablespoon soy sauce. 1 tablespoon sesame oil. 1 teaspoon garlic powder. 1 teaspoon paprika. Salt and pepper to taste.

Instructions: Press tofu to remove excess water by wrapping it in paper towels and placing a heavy object on top for 15-20 minutes. Cut tofu into cubes. In a bowl, mix cornstarch, soy sauce, sesame oil, garlic powder, paprika, salt, and pepper. Toss tofu cubes in the mixture until evenly coated. Preheat air fryer to 400F 200C. Place tofu cubes in a single layer in the air fryer basket. Air fry for 15-20 minutes, shaking halfway through, until tofu is crispy and golden brown. Serve hot and enjoy!

Prep Time: 25 minutes

Cook Time: 20 minutes

Brianna