pxelbean

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This rich and creamy blue cheese dressing is a bold topping for a simple green salad, and takes only seconds to make!

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This traditional Italian bread gets its flaky, tender crust and fine texture from the addition of olive oil throughout the baking process.

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In this simple dish, chicken is coated in a tangy garlic-lime mixture, baked until golden, and served with a fresh plum tomato salsa.

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These tender, fall-apart chicken thighs can be served with yellow rice and beans for a delicious Spanish-style meal because they have been simmered in homemade sofrito and zesty adobo seasoning.

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Blue cheese, pine nuts, and roasted portobello mushrooms make a delicious vegetarian burger or a delicious appetizer.

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A stew of bear meat is made similarly to a beef stew. The meat is dredged in seasoned flour and browned in oil, then simmered in beef broth with turnips, carrots, potatoes, and mushrooms.

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This vegan avocado toast recipe is great for breakfast, brunch, or a quick snack because it is tasty and good for you. This avocado toast is easy to make, tastes great, and is full of good things for you.

Ingredients: 1 ripe avocado. 2 slices of whole grain bread. 1 small tomato, sliced. 1/4 red onion, thinly sliced. 1 tablespoon lemon juice. Salt and pepper to taste. Handful of fresh cilantro, chopped optional.

Instructions: Toast the slices of whole grain bread until golden brown. While the bread is toasting, mash the ripe avocado in a bowl with lemon juice, salt, and pepper. Spread the mashed avocado evenly onto the toasted bread slices. Top the avocado toast with sliced tomato and red onion. Sprinkle chopped cilantro on top if desired. Serve immediately and enjoy!

Prep Time: 10 minutes

Cook Time: 5 minutes

Art Eye Candy Workshops

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A tasty and healthy salad with baked eggs inside Portobello mushroom caps. It is served on a bed of mixed greens with a tangy balsamic dressing.

Ingredients: 2 large Portobello mushrooms. 2 eggs. 1/4 cup diced red bell pepper. 1/4 cup diced cucumber. 1/4 cup diced red onion. 2 cups mixed greens. 2 tablespoons olive oil. 1 tablespoon balsamic vinegar. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: Turn on your oven and heat it up to 375F 190C. Take off the stems of the Portobello mushrooms and carefully scoop out some of the gills to make a small hole in the top of each one. Spread the mushroom caps out on a baking sheet. Add some olive oil and salt and pepper to taste. For 10 to 12 minutes, or until they start to get soft, bake the mushrooms in an oven that has already been heated. Get the salad ready while the mushrooms are baking. Dice the red bell pepper, cucumber, and red onion and put them in a bowl with the mixed greens. To make the dressing, put the balsamic vinegar and the rest of the olive oil in a separate small bowl and mix them together using a whisk. Add pepper and salt to taste. Take the mushrooms out of the oven and carefully crack an egg into the hole in the top of each one. Put the mushrooms back in the oven and bake for another 10 to 12 minutes, or until the egg whites are set but the yolks are still a little runny. Spread the salad out on two plates and dress it with the balsamic dressing. Each salad should have one stuffed Portobello mushroom on top of it. Add fresh parsley on top, and serve your Eggs Baked in Portobello Mushrooms Salad right away.

Prep Time: 15 minutes

Cook Time: 25 minutes

Peakview Parent Teacher Organization

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Enjoy the delicious combination of peanut butter and mini Oreos in these cute little treats. Just right for a sweet treat!

Ingredients: 1 cup peanut butter. 2 cups whipped cream. 1/2 cup powdered sugar. 1 teaspoon vanilla extract. 1 cup crushed mini Oreos. 1/2 cup chopped peanuts. Mini Oreos for garnish.

Instructions: Put peanut butter, whipped cream, powdered sugar, and vanilla extract in a bowl and mix them together until the mixture is smooth. At the bottom of serving glasses, put down crushed mini Oreos. Put a small amount of the peanut butter mix on top of the Oreos. Put chopped peanuts on top of the peanut butter. Add more layers until the glasses are full, and top with whipped cream to finish. Add mini Oreos on top to finish. Put it in the fridge for at least an hour before you serve it.

Prep Time: 15 minutes

Cook Time: 0 minutes

Walk the Lines

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Enjoy tender and flavorful carnitas made with pork shoulder, cooked to perfection in the Instant Pot. This Paleo-friendly recipe is seasoned with aromatic spices and citrus juices for a delicious meal the whole family will love.

Ingredients: 3 lbs pork shoulder, cut into 2-inch cubes. 1 onion, diced. 4 cloves garlic, minced. 1 tsp cumin. 1 tsp chili powder. 1 tsp smoked paprika. 1 tsp oregano. 1/2 tsp sea salt. 1/2 tsp black pepper. 1/4 cup orange juice. 1/4 cup lime juice. 1/4 cup chicken broth. 1 tbsp ghee or avocado oil.

Instructions: In a bowl, mix together cumin, chili powder, smoked paprika, oregano, sea salt, and black pepper. Add pork shoulder cubes to the bowl and toss to coat evenly with the spice mixture. Set Instant Pot to 'Saut' mode and heat ghee or avocado oil. Add diced onion and minced garlic to the Instant Pot and saut until softened, about 3-4 minutes. Add the seasoned pork cubes to the Instant Pot and sear on all sides, about 2-3 minutes per side. Pour in orange juice, lime juice, and chicken broth, scraping any browned bits from the bottom of the pot. Close and lock the lid of the Instant Pot. Set to 'Manual' mode and cook on high pressure for 35 minutes. Once cooking is complete, allow pressure to release naturally for 10 minutes, then manually release any remaining pressure. Using tongs, transfer the cooked pork cubes to a cutting board and shred with two forks. Serve the carnitas hot with your favorite Paleo-friendly sides, such as cauliflower rice, lettuce wraps, or roasted vegetables.

Prep Time: 15 minutes

Cook Time: 35 minutes

IMMOBILIARE ITALIA

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This Inside Out Spring Roll Salad is a colorful and light dish that tastes like traditional spring rolls. It has shredded cabbage, julienned carrots, sliced cucumber, bell pepper, fresh herbs, and roasted peanuts, all mixed together in a dressing that is both sour and sweet.

Ingredients: 4 cups shredded green cabbage. 2 carrots, julienned. 1 cucumber, thinly sliced. 1 bell pepper, thinly sliced. 1 cup chopped fresh herbs such as cilantro, mint, and basil. 1/2 cup chopped roasted peanuts. 1/4 cup rice vinegar. 2 tablespoons soy sauce. 1 tablespoon maple syrup. 1 tablespoon sesame oil. 1 clove garlic, minced. 1 teaspoon grated ginger. Lime wedges, for serving.

Instructions: In a large bowl, combine the shredded cabbage, julienned carrots, sliced cucumber, sliced bell pepper, chopped herbs, and roasted peanuts. In a small bowl, whisk together the rice vinegar, soy sauce, maple syrup, sesame oil, minced garlic, and grated ginger to make the dressing. Pour the dressing over the salad and toss until everything is well coated. Serve the salad with lime wedges on the side for squeezing over the top. Enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

Hildan Student Council

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Tender chicken breasts cooked in a sweet and tangy Hawaiian-inspired sauce with pineapple, peppers, and onions, all made effortlessly in a slow cooker.

Ingredients: 4 boneless, skinless chicken breasts. 1 cup pineapple chunks. 1 red bell pepper, chopped. 1 onion, chopped. 1 cup barbecue sauce. 1/4 cup soy sauce. 2 cloves garlic, minced. 1 teaspoon ginger, minced. Salt and pepper to taste.

Instructions: Place chicken breasts in the bottom of the slow cooker. In a bowl, mix together pineapple chunks, red bell pepper, onion, barbecue sauce, soy sauce, garlic, ginger, salt, and pepper. Pour the mixture over the chicken. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until chicken is cooked through and tender. Serve hot over rice or with steamed vegetables. Enjoy!

Prep Time: 15 minutes

Cook Time: 240 minutes

Tell Tale Chapbooks

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Indulge in a deliciously light sorbet made with only 4 simple ingredients. This guilt-free dessert is bursting with fruity flavors and is perfect for satisfying your sweet cravings without any added guilt.

Ingredients: 4 cups frozen mixed berries. 1/2 cup honey or agave syrup. 1 tablespoon lemon juice. 1/4 cup water.

Instructions: In a blender, combine the frozen mixed berries, honey or agave syrup, lemon juice, and water. Blend until smooth and creamy, adding more water if necessary to reach desired consistency. Transfer the mixture into a shallow dish and freeze for at least 4 hours, or until firm. Once firm, scoop the sorbet into bowls or cones and serve immediately. Enjoy this guilt-free treat!

Prep Time: 10 minutes

Cook Time: 0 minutes

Sasha Knock

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Tacos made with Paleo beef cheeks are flavorful, soft, and ideal for a filling dinner. Melt-in-your-mouth tender, the beef cheeks are slow-cooked with aromatic spices. They are a delectable take on a traditional favorite, served with homemade Paleo tortillas and your preferred toppings.

Ingredients: 2 lbs beef cheeks, trimmed. 1 onion, chopped. 4 cloves garlic, minced. 2 cups beef broth. 1 tsp cumin. 1 tsp paprika. 1 tsp chili powder. Salt and pepper to taste. 1 tbsp avocado oil. Paleo tortillas see recipe below. Toppings: shredded lettuce, diced tomatoes, sliced avocado, cilantro, lime wedges.

Instructions: Avocado oil should be heated over medium-high heat in a big skillet. Add chili powder, cumin, paprika, salt, and pepper to beef cheeks for seasoning. Sear beef cheeks for about 3 minutes on each side, or until browned all over. Beef cheeks should be placed in a slow cooker. To the slow cooker, add the minced garlic, chopped onion, and beef broth. After the beef cheeks are soft and easily shredded, cook them on low for 6 to 8 hours while covered. When finished, use two forks to shred the beef cheeks. In a separate skillet, reheat the Paleo tortillas. Top tacos with desired toppings and shredded beef cheeks. Enjoy with lime wedges on the side!

Prep Time: 20 minutes

Cook Time: 360 minutes

Lost Years

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These Banana Waffles are a delicious and healthy breakfast option that is gluten-free, dairy-free, sugar-free, and incredibly fluffy and crispy. They're made with ripe bananas and almond flour for a nutritious twist on a classic waffle recipe.

Ingredients: 2 ripe bananas, mashed. 2 eggs. 1/2 cup almond flour. 1/2 teaspoon baking powder. 1/2 teaspoon vanilla extract. 1/4 teaspoon cinnamon. Pinch of salt. Cooking spray or oil for greasing.

Instructions: Preheat your waffle iron according to the manufacturer's instructions. In a mixing bowl, combine the mashed bananas, eggs, almond flour, baking powder, vanilla extract, cinnamon, and a pinch of salt. Mix until well combined. Lightly grease the waffle iron with cooking spray or oil. Pour the banana waffle batter into the preheated waffle iron, using the recommended amount for your waffle iron size. Close the waffle iron and cook until the waffles are golden brown and crispy, typically about 3-5 minutes. Carefully remove the banana waffles from the iron and repeat with the remaining batter. Serve the banana waffles warm with your favorite toppings such as fresh fruit, yogurt, or maple syrup.

Prep Time: 10 minutes

Cook Time: 15 minutes

jessie hieber

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These flavorful meatloaves are made into individual servings and cooked in your air fryer so that everyone gets their own.

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Indulge in the rich flavors of mocha and cheesecake with these low-carb Mocha Cheesecake Squares. They are a perfect treat for those following the THM S Satisfying plan.

Ingredients: 1 cup almond flour. 1/4 cup cocoa powder. 3 tablespoons THM Gentle Sweet or preferred low-carb sweetener. 1/4 cup melted butter. 8 oz cream cheese, softened. 1/4 cup THM Super Sweet Blend or preferred low-carb sweetener. 2 eggs. 1 tablespoon instant coffee granules. 1 teaspoon vanilla extract. 1/4 cup heavy cream. 1/4 cup strong brewed coffee, cooled.

Instructions: Warm up the oven to 350F 175C and put parchment paper in an 8x8-inch baking pan. Put cocoa powder, almond flour, and 3 tablespoons of sweetener in a bowl and mix them together. Add melted butter and mix until the mixture looks like bread crumbs. As you prepare the pan, press the mixture evenly into the bottom to make the crust. Cream cheese, 1/4 cup of sweetener, eggs, instant coffee grounds, and vanilla extract should be mixed together in a different bowl until the mixture is smooth. This cream cheese mix should be poured over the crust in the pan and spread out evenly. After the oven is hot, bake the cheesecake for 25 to 30 minutes, or until it is set and the edges are starting to turn golden. After the cheesecake has cooled to room temperature, put it in the fridge for at least two hours, or until it is completely cold. Heat heavy cream and coffee in a small saucepan until it starts to steam. Take it off the heat. After adding 2 tablespoons of sugar and mixing it in, let the coffee mixture cool to room temperature. After the coffee mix has cooled, pour it evenly over the layer of chilled cheesecake. Put the pan back in the fridge for another one to two hours to let the coffee layer set. Cut the Mocha Cheesecake Squares into the sizes you want, serve, and enjoy!

Prep Time: 20 minutes

Cook Time: 30 minutes

Tony Sandy