huning

[huning]

This slow cooker 3 ENVELOPE ROAST recipe is incredibly easy and results in tender, flavorful beef that's perfect for sandwiches, tacos, or served with mashed potatoes and vegetables.

Ingredients: 1 beef roast 3-4 pounds. 1 envelope dry ranch dressing mix. 1 envelope dry Italian dressing mix. 1 envelope dry brown gravy mix. 1/2 cup water.

Instructions: Place beef roast in the slow cooker. In a small bowl, mix together the dry ranch dressing mix, dry Italian dressing mix, and dry brown gravy mix. Sprinkle the mixed seasoning over the roast. Pour water around the roast. Cover and cook on low for 8-10 hours or on high for 4-5 hours, until beef is tender and falls apart easily.

Kaleb Stone

[huning]

Indulge in the creamy goodness of this cauliflower soup, packed with flavor and nutrients. It's the perfect comfort food for any occasion.

Ingredients: 1 large head cauliflower, chopped. 4 cups vegetable broth. 1 onion, chopped. 3 cloves garlic, minced. 1/2 cup heavy cream. Salt and pepper to taste. 2 tablespoons olive oil.

Instructions: In a large pot, heat olive oil over medium heat. Add chopped onion and garlic, saut until softened. Add chopped cauliflower and vegetable broth. Bring to a boil, then reduce heat and simmer until cauliflower is tender. Using an immersion blender or regular blender, blend the soup until smooth. Stir in heavy cream and season with salt and pepper to taste. Simmer for another 5 minutes until heated through. Serve hot, garnished with a sprinkle of chopped parsley or grated cheese if desired.

Scarlett

[huning]

The flavors of a traditional Caprese salad are mixed with creamy, cheesy macaroni in this Caprese mac and cheese. This is a tasty and comforting take on a well-known dish.

Ingredients: 8 oz macaroni pasta. 2 tbsp butter. 2 tbsp all-purpose flour. 1 1/2 cups milk. 2 cups shredded mozzarella cheese. 1/2 cup grated Parmesan cheese. 1 cup cherry tomatoes, halved. 1/4 cup fresh basil leaves, chopped. Salt and pepper to taste.

Instructions: Cook the macaroni according to package instructions, drain, and set aside. In a large saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes until golden brown. Gradually whisk in the milk until smooth and thickened. Stir in the mozzarella and Parmesan cheeses until melted and smooth. Season with salt and pepper to taste. Add the cooked macaroni to the cheese sauce and mix until well combined. Fold in the cherry tomatoes and chopped basil. Serve hot, garnished with additional basil leaves if desired.

Joe

[huning]

Treat yourself to the delicious taste of chocolate chip cookies mixed with creamy ice cream. This homemade treat is just what you need to satisfy your sweet tooth.

Ingredients: 2 cups heavy cream. 1 cup whole milk. 3/4 cup granulated sugar. 1 teaspoon vanilla extract. 1 cup chocolate chip cookies, crumbled.

Instructions: Put heavy cream, whole milk, sugar, and vanilla extract in a bowl and whisk them together until the sugar is gone. Put the mixture into an ice cream maker and churn it according to the machine's directions until it's the consistency of soft serve. Add the broken chocolate chip cookies in the last few minutes of churning and keep going until the cookies are evenly spread. Put the ice cream in a container that can go in the freezer. Freeze it for at least 4 hours, or until it is firm. Enjoy chocolate chip cookie ice cream scoops in bowls or cones.

Eating with Eliza

[huning]

A delicious and healthy Paleo and Whole30 recipe featuring spicy pork meatballs served over sesame zucchini noodles, all coated in a flavorful sesame sauce.

Ingredients: 1 lb ground pork. 2 cloves garlic, minced. 1/4 cup almond flour. 1 egg. 1 tsp ginger, minced. 1 tsp red pepper flakes. 2 tbsp coconut aminos. 1 tbsp olive oil. 4 zucchini, spiralized into noodles. 1/4 cup sesame oil. 2 tbsp coconut aminos. 2 tbsp tahini. 1 tbsp apple cider vinegar. 1 tsp sesame seeds. Salt and pepper to taste. Chopped green onions and cilantro for garnish.

Instructions: Ground pork, minced garlic, almond flour, egg, minced ginger, red pepper flakes, and coconut aminos should all be combined in a bowl. Stir thoroughly and shape into meatballs. In a skillet set over medium-high heat, warm the olive oil. After adding the pork meatballs, cook for 10 to 12 minutes, or until browned and thoroughly cooked. Take off the heat and place aside. To make the dipping sauce for the noodles, combine sesame oil, coconut aminos, tahini, apple cider vinegar, sesame seeds, salt, and pepper in a separate bowl. Spiralized zucchini noodles should be added to the same skillet as the meatballs and cooked for two to three minutes, or until they start to soften. After adding the sesame sauce, toss the zucchini noodles to ensure even coating. Cook for a further two minutes, or until thoroughly heated. Top the sesame noodles with the hot pork meatballs. Add chopped cilantro and green onions as garnish. Savor the spicy pork meatballs and sesame noodles that are both Whole30 and Paleo compliant!

Rachel

[huning]

A comforting and healthy version of baked potato soup with the goodness of low-fat ingredients. Creamy and flavorful without the guilt!

Ingredients: 4 large baking potatoes, baked. 1 cup low-fat milk. 4 cups chicken or vegetable broth. 1 cup diced celery. 1 cup diced carrots. 1 cup diced onions. 2 cloves garlic, minced. 1 teaspoon dried thyme. Salt and pepper to taste. 1/2 cup non-fat Greek yogurt. 2 tablespoons chopped fresh chives for garnish.

Instructions: Peel the baked potatoes and mash them in a bowl. In a large pot, saut the onions, celery, and carrots until softened. Add minced garlic and continue to saut for another minute. Pour in the chicken or vegetable broth and bring to a simmer. Add the mashed potatoes, stirring to combine. Season with thyme, salt, and pepper. Simmer for 15-20 minutes. Stir in low-fat milk and continue to simmer for an additional 5 minutes. Remove from heat and whisk in non-fat Greek yogurt until smooth. Serve hot, garnished with chopped fresh chives.

Leonard

[huning]

The flavors and textures in this couscous salad with halloumi and mango go so well together. This dish is great for hot weather because it's light and refreshing.

Ingredients: 200g couscous. 200g halloumi cheese, sliced. 1 ripe mango, diced. 1 red bell pepper, diced. 1 cucumber, diced. 1/4 red onion, finely chopped. 2 tablespoons fresh mint leaves, chopped. 2 tablespoons fresh cilantro leaves, chopped. 2 tablespoons olive oil. Juice of 1 lemon. Salt and pepper to taste.

Instructions: Prepare couscous according to package instructions, usually by pouring boiling water over it and letting it sit for 5 minutes. Fluff with a fork and let it cool. In a large skillet, heat olive oil over medium-high heat. Add halloumi slices and cook until golden brown on both sides, about 2 minutes per side. Remove from heat and set aside. In a large mixing bowl, combine the cooled couscous, diced mango, red bell pepper, cucumber, red onion, mint, and cilantro. Squeeze the lemon juice over the salad and drizzle with a little more olive oil. Season with salt and pepper to taste. Toss everything together to combine. Top the couscous salad with the cooked halloumi slices. Serve the Couscoussalade met Halloumi en Mango as a delicious and refreshing salad. Enjoy!

Colton

[huning]

Enjoy the rich and smoky flavors of pulled pork that has been smoked in an oven. You can use this recipe to make tender, flavorful pulled pork for sandwiches or as a main dish.

Ingredients: 4-5 lbs pork shoulder, bone-in. 1/4 cup brown sugar. 2 tablespoons paprika. 1 tablespoon salt. 1 tablespoon black pepper. 1 tablespoon garlic powder. 1 tablespoon onion powder. 1 teaspoon cayenne pepper. 1 cup apple juice or apple cider. 1/4 cup apple cider vinegar. Your favorite barbecue sauce for serving.

Instructions: Preheat your oven to 225F 110C. In a small bowl, mix together brown sugar, paprika, salt, black pepper, garlic powder, onion powder, and cayenne pepper to create the dry rub. Place the pork shoulder on a cutting board and rub the spice mixture evenly over the entire surface of the meat, ensuring it's well-coated. Place the pork shoulder in a roasting pan, fat side up. Pour apple juice and apple cider vinegar around the pork in the pan. Cover the roasting pan tightly with foil and roast in the preheated oven for approximately 6-7 hours or until the pork is tender and easily shreds with a fork. Once the pork is done, remove it from the oven and let it rest for about 15 minutes. Use two forks to shred the pork, discarding any bones or excess fat. Serve the pulled pork on buns or with your favorite sides, and drizzle with barbecue sauce. Enjoy the delicious and smoky flavor of oven-smoked pulled pork!

Marie

[huning]

This Vegan Crispy Tofu Wrap is a tasty treat made with soft tortilla, crispy tofu, and fresh vegetables. It tastes great and has lots of different textures, so you can eat it any time of the day.

Ingredients: 200g firm tofu. 2 tablespoons soy sauce. 1 tablespoon maple syrup. 1 tablespoon sesame oil. 1 teaspoon garlic powder. 1 teaspoon smoked paprika. 1 cup shredded lettuce. 1/2 cup shredded carrots. 1/4 cup sliced cucumber. 4 large tortillas. Vegan mayonnaise, to taste. Sriracha, to taste.

Instructions: Press tofu to remove excess water, then cut into thin strips. In a bowl, mix soy sauce, maple syrup, sesame oil, garlic powder, and smoked paprika. Add tofu strips to the bowl and marinate for at least 15 minutes. Heat a non-stick pan over medium heat and add marinated tofu strips. Cook until crispy, flipping occasionally. Warm tortillas in the pan or microwave. Spread vegan mayonnaise on each tortilla, then add shredded lettuce, carrots, cucumber, and crispy tofu. Drizzle with Sriracha, if desired. Roll up tortillas tightly into wraps, slice in half, and serve.

Cooking with Katie