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These Quick Chicken Tacos with Cilantro Slaw and Pickled Onion are full of flavor and great for a quick dinner during the week. The savory chicken goes well with the tangy pickled onions, and the fresh cilantro slaw gives it a nice crunch. The meal tastes great and fills you up, so it will definitely become a family favorite.

Ingredients: 1 lb chicken breasts, thinly sliced. 8 small flour tortillas. 1 cup shredded cabbage. 1/2 cup thinly sliced red onion. 1/4 cup chopped cilantro. 1/4 cup apple cider vinegar. 2 tablespoons honey. 1 tablespoon olive oil. 1 teaspoon cumin. 1 teaspoon paprika. 1/2 teaspoon garlic powder. Salt and pepper to taste.

Instructions: Add honey, apple cider vinegar, and a pinch of salt to a small bowl. Put in some sliced red onion and wait at least 15 minutes for it to pickle. Shred the cabbage and chop the cilantro and put them in a different bowl. Put away. Put olive oil in a pan and heat it over medium-high heat. Season the chicken breasts with salt, pepper, cumin, paprika, and garlic powder. Then add the thinly sliced fish. About 6 to 8 minutes, or until the chicken is fully cooked. You can warm up the flour tortillas in a separate pan or the microwave. Put cooked chicken on warm tortillas and top with pickled onions and cilantro slaw to make tacos. Serve right away and enjoy!

Maria

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The Stuffed Cabbage Rolls from Immaculate Bites are a comforting and tasty dish made with soft cabbage leaves filled with a tasty ground beef and rice mix. With their rich and tangy tomato sauce, these cabbage rolls are the perfect comfort food for any event.

Ingredients: 1 large head of cabbage. 1 lb ground beef. 1 cup cooked rice. 1/2 cup diced onions. 2 cloves garlic, minced. 1 egg, beaten. 1/4 cup milk. 1 teaspoon salt. 1/2 teaspoon black pepper. 1/2 teaspoon paprika. 1/2 teaspoon dried thyme. 1/2 teaspoon dried oregano. 1 can 14 oz tomato sauce. 1 can 14 oz diced tomatoes. 1/2 cup beef broth. 2 tablespoons tomato paste. 1/4 cup brown sugar. 2 tablespoons Worcestershire sauce. 2 tablespoons red wine vinegar. 1/4 cup chopped fresh parsley. Cooking oil for frying.

Instructions: Boil a large pot of water. Carefully remove the cabbage leaves and blanch them in boiling water for 2-3 minutes, or until they become pliable. Drain and set aside. In a mixing bowl, combine ground beef, cooked rice, diced onions, minced garlic, beaten egg, milk, salt, black pepper, paprika, dried thyme, and dried oregano. Mix until well combined. Place a cabbage leaf flat on a clean surface and spoon a portion of the meat mixture onto the center of the leaf. Roll it up tightly, tucking in the sides as you go. Repeat with the remaining leaves and filling. In a large skillet, heat cooking oil over medium heat. Add the stuffed cabbage rolls and cook until they are browned on all sides. In a separate bowl, combine tomato sauce, diced tomatoes, beef broth, tomato paste, brown sugar, Worcestershire sauce, and red wine vinegar. Mix well. Pour the tomato mixture over the cabbage rolls in the skillet. Bring to a simmer, then reduce the heat, cover, and let it cook for about 30-40 minutes, or until the cabbage rolls are tender and the internal temperature of the meat reaches 160F 71C. Sprinkle chopped fresh parsley over the stuffed cabbage rolls before serving. Enjoy your delicious Stuffed Cabbage Rolls!

Scarlett H

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These Doughnut Muffins are a delightful and healthier alternative to traditional doughnuts. They are moist, flavorful, and have a hint of cinnamon and nutmeg. Plus, they're Weight Watchers SmartPoints friendly!

Ingredients: 1 1/2 cups all-purpose flour. 1/2 cup granulated sugar. 1/4 cup unsweetened applesauce. 1/4 cup non-fat Greek yogurt. 1/4 cup unsweetened almond milk. 2 tablespoons canola oil. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon ground cinnamon. 1/4 teaspoon nutmeg. 1/4 teaspoon salt. 1 teaspoon vanilla extract. 1 large egg.

Instructions: Preheat your oven to 350F 175C. In a mixing bowl, combine flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt. In a separate bowl, whisk together applesauce, Greek yogurt, almond milk, canola oil, vanilla extract, and the egg. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix. Spoon the batter into muffin cups, filling each about 2/3 full. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Optional: You can dip the cooled muffins in a mixture of cinnamon and sugar for an extra doughnut-like touch.

Pierre

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Savor the rich, luscious goodness of these cookies with double dark chocolate. For chocolate lovers who want a strong cocoa taste in every bite, these are ideal. These cookies will satisfy your chocolate cravings whether you eat them warm or cold.

Ingredients: 1 cup 2 sticks unsalted butter, softened. 1 cup granulated sugar. 3/4 cup brown sugar, packed. 2 large eggs. 2 teaspoons vanilla extract. 2 cups all-purpose flour. 1/2 cup unsweetened cocoa powder. 1 teaspoon baking soda. 1/2 teaspoon salt. 2 cups dark chocolate chips.

Instructions: Preheat your oven to 350F 175C. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the eggs, one at a time, then stir in the vanilla extract. In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients and mix until well combined. Fold in the dark chocolate chips. Drop rounded tablespoons of cookie dough onto ungreased baking sheets. Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers are still soft. Remove from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely. Enjoy your double dark chocolate cookies!

Winnie Reeve

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Enjoy this cool melon juice without any added sugar on a hot day. When you mix honeydew melon's natural sweetness with tangy lime juice, you get a deliciously refreshing drink.

Ingredients: 1 ripe honeydew melon, seeded and cubed. 1 lime, juiced. 1 cup cold water. Ice cubes optional. Mint leaves for garnish optional.

Instructions: In a blender, combine the cubed honeydew melon, lime juice, and cold water. Blend until smooth and well combined. If desired, add ice cubes for extra chill. Pour the melon juice into glasses. Garnish with fresh mint leaves. Serve immediately and enjoy the refreshing taste!

Kevin S

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These Greek shrimp skewers are bursting with Mediterranean flavors, perfect for a quick and flavorful appetizer. The marinade infuses the shrimp with garlic, herbs, and citrus, creating a mouthwatering dish that's sure to impress your guests. Pair with a tzatziki sauce or serve alongside a Greek salad for a complete meal.

Ingredients: 1 pound large shrimp, peeled and deveined. 2 tablespoons olive oil. 2 cloves garlic, minced. 1 teaspoon dried oregano. 1/2 teaspoon dried thyme. 1/2 teaspoon dried rosemary. Salt and pepper to taste. 1 lemon, juiced. 1/4 cup chopped fresh parsley. Wooden skewers, soaked in water for 30 minutes.

Instructions: Salt, pepper, rosemary, oregano, thyme, and lemon juice should all be mixed together in a bowl. Pour the sauce over the shrimp and mix it all around in the bowl. Allow to sit for 15 to 20 minutes. Warm the grill up to a medium-high level. Using the wet skewers, thread the shrimp on them. The shrimp should be pink and cooked all the way through after being grilled for two to three minutes on each side. After taking it off the grill, sprinkle it with chopped parsley and serve.

Anthony K

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Indulge in the rich flavors of this creamy Romesco soup, featuring the smoky essence of roasted red peppers and almonds, perfectly blended with the richness of heavy cream.

Ingredients: 1 large red bell pepper, roasted and peeled. 1/2 cup almonds, toasted. 2 cloves garlic. 2 tablespoons tomato paste. 1 tablespoon smoked paprika. 1/4 cup olive oil. 4 cups vegetable broth. 1 cup heavy cream. Salt and pepper to taste.

Instructions: In a blender, combine the roasted red pepper, almonds, garlic, tomato paste, smoked paprika, and olive oil. Blend until smooth. Transfer the mixture to a pot and add vegetable broth. Bring to a simmer over medium heat. Reduce heat to low and stir in heavy cream. Simmer for another 5-10 minutes, stirring occasionally. Season with salt and pepper to taste. Serve hot, garnished with a drizzle of olive oil and a sprinkle of smoked paprika.

Lance I

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You can make these Paleo Sweet Potato Tuna Cakes for a quick lunch or dinner. They taste great and are good for you. These cakes taste great and fill you up. The tuna gives you protein, and the sweet potatoes give you healthy carbs. Plus, they don't have gluten and are paleo-friendly!

Ingredients: 2 medium sweet potatoes, grated. 2 cans 5 oz each tuna, drained. 2 eggs. 1/4 cup almond flour. 2 green onions, finely chopped. 2 cloves garlic, minced. 1 teaspoon paprika. 1/2 teaspoon cayenne pepper. Salt and pepper to taste. Coconut oil for frying.

Instructions: Grate the sweet potatoes and add them to a large bowl. Add the eggs, almond flour, green onions, garlic, paprika, cayenne pepper, salt, and pepper. Mix the ingredients together until they are well blended. In a pan, heat the coconut oil over medium-low heat. Make patties out of the sweet potato mixture and carefully place them in the pan. Each side should be cooked for four to five minutes, or until golden brown and done. Enjoy while hot!

Markus Forbes