overlordleaveshiswife

[overlordleaveshiswife]

Skip the takeout with this easy homemade version of your favorite Chinese stir fry. It's a flavorful and colorful dish packed with tender chicken and a variety of crisp-tender vegetables, all coated in a savory sauce. Perfect for a quick and satisfying weeknight meal!

Ingredients: 2 tablespoons vegetable oil. 1 pound boneless chicken breast, thinly sliced. 1 cup broccoli florets. 1 cup sliced bell peppers red, green, or yellow. 1 cup sliced carrots. 1 cup sliced mushrooms. 1/2 cup sliced onion. 3 cloves garlic, minced. 1/4 cup soy sauce. 2 tablespoons oyster sauce. 1 tablespoon hoisin sauce. 1 teaspoon sesame oil. 1/2 teaspoon crushed red pepper flakes optional. 2 cups cooked rice.

Instructions: Heat one tablespoon of vegetable oil in a big skillet or wok over high heat. When the chicken is no longer pink, add it and stir-fry it for three to four minutes. After removing it from the skillet, set the chicken aside. Add the final tablespoon of vegetable oil to the same skillet. Add the onion slices and minced garlic. Stir-fry for one to two minutes, or until the onion becomes soft and fragrant. Stir in the mushrooms, bell peppers, carrots, and broccoli. Stir-fry the vegetables for 34 minutes, or until they are tender but still crisp. After cooking, add the cooked chicken back to the skillet and stir in the veggies. Mix the hoisin sauce, sesame oil, oyster sauce, and crushed red pepper flakes in a small bowl. Cover the chicken and veggies in the skillet with this sauce. Make sure everything is thoroughly heated and well coated with the sauce by stirring-frying for a further two to three minutes. Over cooked rice, serve the homemade Chinese stir fry. If desired, garnish with green onions or sesame seeds. Savor the flavor of your homemade Chinese stir fry!

Prep Time: 15 minutes

Cook Time: 15 minutes

ophelia arc

[overlordleaveshiswife]

This Italian sausage pasta cooks quickly and tastes great. It's great for busy weeknights. Everyone in the family will love this meal, which has the savory tastes of Italian sausage, garlic, and sweet bell peppers, along with creamy sauce and soft pasta.

Ingredients: 1 lb Italian sausage. 1 onion, chopped. 3 cloves garlic, minced. 1 bell pepper, diced. 2 cups chicken broth. 1 14.5 oz can diced tomatoes. 1/2 cup heavy cream. 8 oz penne pasta. 1 cup shredded mozzarella cheese. Salt and pepper to taste. Fresh basil leaves, chopped for garnish.

Instructions: Put Italian sausage in a big pot and cook it over medium-low heat until it turns brown. As it cooks, break it up into little pieces. Cut up the onion, garlic, and bell pepper and add them to the pot. Cook the vegetables until they get soft. Add hot chicken broth, diced tomatoes with juices, heavy cream, and penne pasta that hasn't been cooked. Add pepper and salt. Once the mixture starts to boil, turn down the heat. Put the lid on top and let it simmer for 15 to 20 minutes, or until the pasta is soft and the sauce has thickened. Add shredded mozzarella cheese to the cooked pasta and mix it in until it melts and is well mixed. Serve hot with fresh basil leaves chopped on top. Have fun with your tasty One Pot Italian Sausage Pasta!

Prep Time: 10 minutes

Cook Time: 20 minutes

Aharon Bensimon

[overlordleaveshiswife]

Indulge in this creamy and flavorful keto-friendly spinach artichoke dip, perfect for parties or as a savory snack.

Ingredients: 1 cup spinach, chopped. 1 cup artichoke hearts, chopped. 1/2 cup cream cheese. 1/4 cup sour cream. 1/4 cup mayonnaise. 1/4 cup grated Parmesan cheese. 1/4 cup shredded mozzarella cheese. 2 cloves garlic, minced. Salt and pepper to taste.

Instructions: Set the oven to 350F 175C and heat it up. Mix all the ingredients together in a bowl until they are well blended. Put the mixture in a baking dish and make sure it's spread out evenly. Put it in the oven for 20 to 25 minutes, or until the top is bubbly and golden brown. Dip celery sticks or almond flour crackers, which are keto-friendly, in the sauce and serve hot.

Prep Time: 10 minutes

Cook Time: 25 minutes

fr. thomas reeves

[overlordleaveshiswife]

These cocoa pretzel cookies are a delightful combination of rich chocolate flavor and the satisfying crunch of pretzels. Perfect for indulging your sweet and salty cravings!

Ingredients: 1 cup all-purpose flour. 1/3 cup unsweetened cocoa powder. 1/2 cup butter, softened. 1/2 cup granulated sugar. 1/2 cup brown sugar, packed. 1 egg. 1 teaspoon vanilla extract. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1 cup crushed pretzels. 1/2 cup chocolate chips. 1/4 cup chopped nuts optional.

Instructions: Turn the oven on to 350 degrees Fahrenheit 175 degrees Celsius and line a baking sheet with parchment paper. Combine the flour and cocoa powder in a bowl and whisk to combine. Put aside. Beat the brown sugar, granulated sugar, and softened butter until fluffy and light in another bowl. Blend the egg and vanilla essence until thoroughly blended. Add the baking soda, salt, flour, and cocoa mixture to the wet ingredients gradually. Stir to form a dough. Stir in chocolate chips, chopped nuts if using, and crushed pretzels. Spoon cookie dough onto the baking sheet and place a few at a time, spacing them apart. Bake for 10 to 12 minutes, or until the cookies are set and just firm to the touch, in a preheated oven. Take the cookies out of the oven and allow them to cool for a few minutes on the baking sheet before moving them to a wire rack to cool down completely. Enjoy your delectable cocoa pretzel cookies with a glass of milk or your preferred hot beverage after they've cooled!

Prep Time: 15 minutes

Cook Time: 10-12

Lara Smith

[overlordleaveshiswife]

The sweet and savory flavors in this Berry With Arugula and Prosciutto Pizza go so well together. Fresh arugula, strawberries, and blueberries give the salad a burst of flavor, and the prosciutto adds a salty kick. For an extra touch of class, drizzle with balsamic glaze.

Ingredients: 1 pre-made pizza dough. 1/2 cup pizza sauce. 1 1/2 cups shredded mozzarella cheese. 1 cup fresh arugula leaves. 1/2 cup fresh strawberries, sliced. 1/4 cup fresh blueberries. 3-4 slices prosciutto. Balsamic glaze for drizzling. Olive oil for brushing. Salt and pepper to taste.

Instructions: Preheat your oven to 475F 245C and place a pizza stone or baking sheet in the oven while it heats. Roll out the pizza dough on a floured surface to your desired thickness. Transfer the rolled-out dough to a piece of parchment paper. Brush the dough with olive oil and spread a layer of pizza sauce over it, leaving a border around the edges for the crust. Sprinkle the shredded mozzarella cheese evenly over the sauce. Place the pizza with parchment paper onto the preheated pizza stone or baking sheet in the oven. Bake for about 10-12 minutes or until the crust is golden and the cheese is bubbly and slightly browned. Remove the pizza from the oven and let it cool slightly. Top the pizza with fresh arugula leaves, sliced strawberries, blueberries, and prosciutto slices. Drizzle with balsamic glaze and season with salt and pepper to taste. Slice, serve, and enjoy!

Prep Time: 15 minutes

Cook Time: 12 minutes

Lisa Bartel Dog Training

[overlordleaveshiswife]

A refreshing Tuscan White Bean Salad with a delightful combination of white beans, cherry tomatoes, olives, and figs, dressed in a zesty vinaigrette. The addition of crumbled feta cheese enhances the flavors, making it a perfect side dish or light lunch option.

Ingredients: 2 cans 15 oz each white beans, drained and rinsed. 1 cup cherry tomatoes, halved. 1/2 cup red onion, finely chopped. 1/3 cup Kalamata olives, sliced. 1/4 cup fresh parsley, chopped. 1/4 cup extra virgin olive oil. 2 tablespoons red wine vinegar. 1 teaspoon Dijon mustard. Salt and pepper to taste. 1/2 cup feta cheese, crumbled. 1/4 cup dried figs, chopped.

Instructions: White beans, cherry tomatoes, red onion, Kalamata olives, and fresh parsley should all be combined in a big bowl. To make the dressing, combine the olive oil, red wine vinegar, Dijon mustard, salt, and pepper in a small bowl. After adding the dressing to the bean mixture, gently toss to ensure even coating. Top the salad with chopped dried figs and crumbled feta cheese. Gently toss once more to mix in the figs and cheese. To allow the flavors to mingle, chill the Tuscan White Bean Salad for at least half an hour before serving. Enjoy and serve cold!

Prep Time: 15 minutes

Cook Time: 0 minutes

Mount Lorne Co Housing

[overlordleaveshiswife]

This recipe for tofu with peanut sauce and spinach is a tasty and filling vegan dish that is also gluten-free. Adding salty tofu, smooth peanut sauce, and soft spinach together makes a tasty and healthy meal.

Ingredients: 1 block firm tofu, drained and pressed. 2 cups spinach, washed and chopped. 1/4 cup peanut butter. 2 tablespoons soy sauce. 1 tablespoon maple syrup. 1 clove garlic, minced. 1 teaspoon grated ginger. 1 tablespoon lime juice. 1/4 cup water. 2 tablespoons chopped peanuts for garnish. 1 tablespoon sesame seeds for garnish.

Instructions: Put the tofu cubes aside. To make the sauce, mix peanut butter, soy sauce, maple syrup, garlic, ginger, lime juice, and water in a small bowl with a whisk. Set a skillet that doesn't stick on medium heat. It will take about 5 to 7 minutes of cooking after adding the tofu cubes until they are golden brown on all sides. Put spinach in the pan and cook for about two minutes, until it wilts. Add the peanut sauce to the tofu and spinach mixture and mix it well. Add two to three more minutes and cook until everything is hot. Top with chopped peanuts and sesame seeds and serve hot.

Prep Time: 15 minutes

Cook Time: 15 minutes

Virtasalmen Kalastusalue

[overlordleaveshiswife]

This chocolate avocado chia pudding is creamy and filling, and it's also vegan and keto-friendly. Chia seeds are a good source of fiber and omega-3 fatty acids, and avocado makes the dish creamier. It's a dessert or snack that won't make you feel bad!

Ingredients: 1 ripe avocado. 1/4 cup chia seeds. 2 tablespoons unsweetened cocoa powder. 1 1/2 cups unsweetened almond milk. 2-3 tablespoons keto-friendly sweetener like erythritol or stevia, to taste. 1 teaspoon vanilla extract. Pinch of salt.

Instructions: Put the cocoa powder, salt, sweetener, vanilla extract, and avocado in a blender. Mix until it's smooth. Put the mixture in a bowl or other container. Mix in the chia seeds until they are well mixed in. To make the chia seeds thicker, cover and put in the fridge for at least two hours or overnight. Enjoy!

Prep Time: 10 minutes

Cook Time: 0 minutes

dave hawley

[overlordleaveshiswife]

A simple and flavorful Chana Masala recipe made in a slow cooker, perfect for busy days when you want a comforting meal ready with minimal effort.

Ingredients: 2 cans 15 ounces each chickpeas, drained and rinsed. 1 can 14.5 ounces diced tomatoes. 1 onion, diced. 3 cloves garlic, minced. 1 inch ginger, grated. 1 teaspoon ground cumin. 1 teaspoon ground coriander. 1 teaspoon turmeric. 1/2 teaspoon paprika. 1/4 teaspoon cayenne pepper. 1/2 teaspoon garam masala. 1/2 teaspoon salt. 1/4 cup water. 2 tablespoons lemon juice. 2 tablespoons chopped fresh cilantro optional, for garnish.

Instructions: In a slow cooker, combine chickpeas, diced tomatoes, onion, garlic, ginger, cumin, coriander, turmeric, paprika, cayenne pepper, garam masala, salt, and water. Stir to combine all ingredients. Cover and cook on low for 6-8 hours or high for 3-4 hours, until flavors meld and chickpeas are tender. Stir in lemon juice. Serve hot, garnished with chopped fresh cilantro if desired.

Prep Time: 10 minutes

Cook Time: 240 minutes

A2Z Ed Drums

[overlordleaveshiswife]

A delicious Paleo-friendly carrot cake that is gluten-free, dairy-free, and refined sugar-free. This cake is moist, flavorful, and perfect for any occasion.

Ingredients: 4 large carrots, grated. 4 eggs. 1/2 cup almond flour. 1/4 cup coconut flour. 1/4 cup coconut oil, melted. 1/4 cup honey or maple syrup. 1 teaspoon vanilla extract. 1 teaspoon ground cinnamon. 1/2 teaspoon ground nutmeg. 1/4 teaspoon ground ginger. 1/4 teaspoon sea salt. 1/2 cup chopped pecans or walnuts optional. 1/4 cup unsweetened shredded coconut optional.

Instructions: Set oven temperature to 175C 350F. Use coconut oil to grease or line a cake pan with parchment paper. Whisk eggs, melted coconut oil, vanilla extract, honey, and maple syrup in a sizable mixing bowl. To the wet ingredients, add the grated carrots and thoroughly mix. Almond flour, coconut flour, ginger, nutmeg, cinnamon, and sea salt should all be combined in a different bowl. Stirring until thoroughly combined, gradually add the dry ingredients to the wet ones. If using, mix in the chopped nuts and shredded coconut. After the cake pan is ready, pour the batter into it and spread it evenly. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean, in a preheated oven. Take the cake out of the oven and allow it to cool for ten minutes inside the pan. After the cake has cooled, move it to a wire rack to finish cooling. Cut into pieces and present. Savor the Delicious Paleo Carrot Cake!

Prep Time: 20 minutes

Cook Time: 35 minutes

Nicaragua Escapade

[overlordleaveshiswife]

With the freshness of basil and the savory flavors of garlic and soy sauce, this vegan basil tofu recipe creates a tasty and nourishing meal. Ideal for fans of tofu and vegans alike!

Ingredients: 400g firm tofu, pressed and cubed. 2 tablespoons soy sauce. 2 tablespoons nutritional yeast. 1 tablespoon olive oil. 2 cloves garlic, minced. 1 cup fresh basil leaves, chopped. 1 tablespoon lemon juice. Salt and pepper to taste.

Instructions: Set the oven's temperature to 200C 400F. Combine the nutritional yeast, olive oil, minced garlic, lemon juice, and soy sauce in a bowl. Toss the cubed tofu in the bowl until it is thoroughly coated. On a baking sheet covered with parchment paper, distribute the tofu cubes. Bake for 25 to 30 minutes in a preheated oven, rotating the tofu halfway through, or until it becomes crispy and golden brown. Take out of the oven and top with finely chopped basil leaves. To taste, add salt and pepper for seasoning. Serve warm as a main course or as a high-protein garnish for salads or bowls.

Prep Time: 15 minutes

Cook Time: 25 minutes

emily rees

[overlordleaveshiswife]

These gluten-free eggnog scones are perfect for the holiday season, combining the rich flavors of eggnog with the warmth of nutmeg. They're tender, flaky, and irresistibly delicious.

Ingredients: 2 cups gluten-free all-purpose flour. 1/3 cup granulated sugar. 1 tablespoon baking powder. 1/2 teaspoon ground nutmeg. 1/2 teaspoon salt. 1/2 cup cold unsalted butter, cubed. 1/2 cup eggnog. 1 large egg. 1 teaspoon vanilla extract.

Instructions: Preheat oven to 400F 200C. Line a baking sheet with parchment paper. In a large bowl, whisk together gluten-free flour, sugar, baking powder, nutmeg, and salt. Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs. In a separate bowl, whisk together eggnog, egg, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined. Turn the dough out onto a lightly floured surface and gently knead a few times until it comes together. Pat the dough into a circle about 1 inch thick. Cut the dough into 8 wedges and transfer them to the prepared baking sheet. Bake for 15-18 minutes, or until the scones are golden brown and cooked through. Allow the scones to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Prep Time: 15 minutes

Cook Time: 18 minutes

Kaiju caliber

[overlordleaveshiswife]

A flavorful and easy-to-make Paleo chicken breast recipe with the bright and zesty flavors of lemon and fresh herbs. This dish is perfect for a healthy and satisfying meal while adhering to a Paleo diet.

Ingredients: 4 boneless, skinless chicken breasts. 2 tablespoons olive oil. 2 cloves garlic, minced. 1 lemon, juiced and zested. 1 teaspoon fresh rosemary, chopped. 1 teaspoon fresh thyme leaves. Salt and pepper to taste.

Instructions: Preheat your oven to 375F 190C. In a small bowl, mix together the olive oil, minced garlic, lemon juice, lemon zest, rosemary, thyme, salt, and pepper. Place the chicken breasts in a baking dish and pour the lemon herb mixture over them, ensuring they are well-coated. Bake in the preheated oven for about 25-30 minutes or until the chicken is cooked through and no longer pink in the center. Remove from the oven and let it rest for a few minutes before serving. Garnish with additional fresh herbs and lemon slices if desired. Enjoy your delicious Paleo Lemon Herb Chicken!

Prep Time: 10 minutes

Cook Time: 30 minutes

gbar roadshow

[overlordleaveshiswife]

An easy and filling Instant Pot Chicken Noodle Soup made with soft chicken breasts without bones, vegetables, and egg noodles. It's perfect for a warm meal on a cold day.

Ingredients: 1 lb boneless, skinless chicken breasts. 8 cups chicken broth. 3 carrots, sliced. 3 celery stalks, chopped. 1 onion, diced. 3 cloves garlic, minced. 2 cups egg noodles. 1 tsp dried thyme. 1 tsp dried rosemary. 1 bay leaf. Salt and pepper to taste. 2 tbsp olive oil. Fresh parsley for garnish.

Instructions: Put the Instant Pot on "Saute" and heat the olive oil. Cut up some onion, garlic, carrots, and celery and add them to the pan. Cook the vegetables for three to five minutes, or until they get soft. Add salt, pepper, dried thyme, and dried rosemary to chicken breasts. Put chicken breasts in the Instant Pot and cook for two to three minutes on each side. Add the bay leaf and chicken broth. Get out of "Saute" mode. Lock the lid shut. To cook for 8 minutes, set the Instant Pot to "Manual" or "Pressure Cook." Following the manufacturer's instructions, do a quick release of pressure after cooking. Take off the lid, take out the chicken, shred it with forks, and put it back in the pot. Set the Instant Pot to "Saute" mode and add the egg noodles. For about 5 minutes, cook until the noodles are soft. Add more salt and pepper if you think it needs it. Serve hot with fresh parsley on top.

Prep Time: 15 minutes

Cook Time: 20 minutes

Darley Abbey

[overlordleaveshiswife]

This succulent chicken recipe combines the zesty flavors of lemon and garlic with aromatic herbs, resulting in a dish bursting with flavor. It's a simple yet impressive dish that will have everyone asking why it wasn't made sooner!

Ingredients: 4 chicken breasts. 2 tablespoons olive oil. 1 teaspoon salt. 1 teaspoon black pepper. 2 cloves garlic, minced. 1 teaspoon paprika. 1 teaspoon dried thyme. 1 teaspoon dried oregano. 1 lemon, juiced. 1/4 cup chicken broth. 1 tablespoon honey. Fresh parsley for garnish.

Instructions: Warm the oven up to 190C 375F. Use a small bowl to mix honey, lemon juice, paprika, thyme, oregano, salt, and pepper with olive oil. This will make a marinade. Put the chicken breasts in a baking dish and pour the marinade over them, making sure to cover all of them evenly. Put the chicken in an oven that has already been heated up and bake for 25 to 30 minutes, basting it with the marinade every now and then. Before serving, sprinkle with fresh parsley.

Prep Time: 10 minutes

Cook Time: 30 minutes

El Comal

[overlordleaveshiswife]

A hearty and comforting one-pot meal featuring tender chicken, vibrant vegetables, and flavorful orzo pasta, all simmered in a lemon-infused broth.

Ingredients: 1 lb boneless, skinless chicken thighs, diced. 1 onion, chopped. 3 cloves garlic, minced. 2 carrots, diced. 2 celery stalks, diced. 1 cup orzo pasta. 4 cups chicken broth. 1 lemon, juiced and zested. 2 tablespoons olive oil. 1 teaspoon dried thyme. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: Put olive oil in a big pot and heat it over medium-low heat. Put in the diced chicken thighs and cook until they turn brown. Chop up the onion and garlic and cut up the carrots and celery. Cook the vegetables until they get soft. Add the chicken broth, lemon juice, and zest. Add salt and pepper, along with the dried thyme. Once it starts to boil, turn down the heat and let it cook slowly for 15 minutes. Add the orzo pasta and stir it in. Simmer for another 10 to 12 minutes, until the pasta is done and the chicken is soft. Check the seasoning and make changes if needed. Serve hot with fresh parsley on top. Have fun with your spinach and lemon chicken stew!

Prep Time: 15 minutes

Cook Time: 30 minutes

Mxed Martial Arts

[overlordleaveshiswife]

This breakfast hash is hearty and filling, with eggs, colorful bell peppers, and crispy potatoes. This recipe is great for a quick breakfast because it is easy to make and tastes great.

Ingredients: 2 eggs. 1 potato, diced. 1/2 onion, chopped. 1/2 bell pepper, diced. 2 tablespoons olive oil. Salt and pepper to taste. 1/4 cup shredded cheese optional. Chopped fresh herbs for garnish e.g., parsley or chives.

Instructions: Set the pan on medium heat and add the olive oil. Toss the diced potatoes into the pan and cook, stirring every now and then, for about 10 to 12 minutes, or until they are golden brown and crispy. To the pan, add the chopped onions and bell peppers. Cook for three to four more minutes, until the vegetables get soft. Make two small holes in the potato mix and put an egg in each one. Put the lid on the pan and cook the eggs until they're done the way you like them usually 3 to 5 minutes for a runny yolk. Add salt and pepper to taste to the eggs and hash. You can add shredded cheese to the eggs and wait a minute for it to melt if you want to. Add chopped fresh herbs on top and serve hot. Have fun with your tasty Egg Breakfast Hash!

Prep Time: 10 minutes

Cook Time: 20 minutes

yasmine n majchrzak