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These smoothie popsicles are a delicious and healthy treat for hot summer days. Packed with mixed berries, banana, Greek yogurt, and a touch of honey, they are a refreshing way to cool down.
Ingredients: 2 cups of mixed berries strawberries, blueberries, raspberries. 1 ripe banana. 1/2 cup Greek yogurt. 1/4 cup honey. 1/2 cup almond milk. 1 teaspoon vanilla extract.
Instructions: In a blender, mix the mixed berries, ripe banana, Greek yogurt, honey, almond milk, and vanilla extract. Mix the ingredients together until they are smooth and creamy. Put the smoothie mix into popsicle molds, leaving some room at the top for the mixture to rise. Place a popsicle stick in each mold. The popsicles should be frozen for at least 4 hours, or until they are solid. To get the popsicles out of the molds, run warm water around the outside of the molds for a short time to loosen them up. Have fun with your homemade popsicles!
Prep Time: 15 minutes
Cook Time: 240 minutes
Terrence
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These Chocolate Peppermint Crinkle Cookies are the perfect combination of rich chocolate and refreshing peppermint. They're a holiday favorite because of their crinkled exterior and soft interior.
Ingredients: 1 cup semisweet chocolate chips. 1/4 cup unsweetened cocoa powder. 1 and 1/2 cups all-purpose flour. 1/2 cup granulated sugar. 1/2 cup packed brown sugar. 1/2 cup unsalted butter, melted. 2 large eggs. 1 teaspoon vanilla extract. 1/2 teaspoon peppermint extract. 1/2 teaspoon baking powder. 1/4 teaspoon salt. 1/2 cup powdered sugar, for rolling.
Instructions: To make the chocolate smooth, melt the semisweet chips in a bowl that can go in the microwave for 30 seconds at a time, stirring between each time. Allow it to cool a bit. Melt the butter and mix the white sugar, brown sugar, and granulated sugar in a large bowl using a whisk. One at a time, add the eggs and whisk until they are all mixed in. Put the peppermint extract and vanilla extract in and mix them in. Slowly add the melted chocolate to the wet mixture while stirring all the time. Put the all-purpose flour, baking powder, salt, and cocoa powder in a different bowl. Mix the dry and wet ingredients together until a thick dough forms. Put the dough in the fridge for at least two hours, or until it is firm. Warm the oven up to 325F 165C and put parchment paper on a baking sheet. Take dough balls about the size of a tablespoon and roll them into balls. Cover every ball with powdered sugar all the way around. Spread the dough balls out on the baking sheet that has been prepared, leaving about 2 inches of space between each one. It should take about 10 to 12 minutes in a hot oven for the cookies to get crinkly and set around the edges. After taking the cookies out of the oven, let them cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way down. The cookies are ready to be eaten once they are completely cool.
Prep Time: 20 minutes
Cook Time: 12 minutes
Amy
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A healthy and refreshing southwestern quinoa salad with a lime dressing that tosses together a mix of colorful vegetables, protein-rich black beans, and creamy avocado.
Ingredients: 1 cup quinoa, rinsed. 2 cups water. 1 cup black beans, drained and rinsed. 1 cup corn kernels, cooked. 1 cup cherry tomatoes, halved. 1/2 cup red onion, finely chopped. 1/4 cup fresh cilantro, chopped. 1 avocado, diced. 1/3 cup feta cheese, crumbled. 1/4 cup lime juice. 2 tablespoons olive oil. 1 teaspoon cumin. 1/2 teaspoon chili powder. Salt and pepper to taste.
Instructions: In a saucepan, combine quinoa and water. Bring to a boil, then reduce heat and simmer for 15 minutes or until quinoa is cooked and water is absorbed. In a large bowl, combine cooked quinoa, black beans, corn, cherry tomatoes, red onion, cilantro, avocado, and feta cheese. In a small bowl, whisk together lime juice, olive oil, cumin, chili powder, salt, and pepper. Pour the dressing over the quinoa mixture and toss to combine. Serve the southwestern quinoa salad in bowls and enjoy!
Prep Time: 15 minutes
Cook Time: 15 minutes
Cooking with Katie
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These Spiced Lamb Burgers with Caramelized Halloumi Cheese are a delicious twist on a classic burger. The flavorful lamb patties are seasoned with aromatic spices and topped with creamy halloumi cheese that's been caramelized to perfection. It's a mouthwatering combination that will satisfy your burger cravings!
Ingredients: 500g ground lamb. 1 small red onion, finely chopped. 2 cloves garlic, minced. 1 tsp ground cumin. 1 tsp ground coriander. 1/2 tsp smoked paprika. 1/2 tsp chili powder. Salt and pepper to taste. 200g halloumi cheese, sliced. 4 burger buns. 1/4 cup Greek yogurt. 1/4 cup fresh mint leaves. Lettuce leaves and tomato slices for garnish. Olive oil for cooking.
Instructions: Blend the ground lamb with the minced garlic, chopped red onion, ground cumin, ground coriander, chili powder, salt, and pepper in a bowl. Combine well. Cut the lamb mixture into four equal parts and shape each one into a burger patty. In a pan, heat the olive oil over medium-high heat. The lamb patties should be cooked for four to five minutes on each side, or until they are done the way you like them. Set aside a second pan and add a little olive oil while the lamb patties are cooking. Spread out the halloumi cheese slices in the pan. Cook for one to two minutes on each side, or until they get golden brown and caramelized. Spread Greek yogurt on the bottom half of each burger bun before putting them together. Add a lamb patty and then slices of caramelized halloumi cheese. On top of the halloumi, put fresh mint leaves, lettuce leaves, and tomato slices. Add the top half of the bun to finish the burger. Enjoy the Spiced Lamb Burgers with Caramelized Halloumi Cheese while they're still hot.
Prep Time: 20 minutes
Cook Time: 10 minutes
Erica
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Kids love these crunchy chicken tenders! They're simple to make and better for you than fried ones because they're baked instead of fried. It's great for a quick and tasty snack or meal.
Ingredients: 500g chicken breast, sliced into strips. 1 cup breadcrumbs. 1/2 cup grated Parmesan cheese. 1 teaspoon garlic powder. 1 teaspoon paprika. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 2 eggs, beaten. Cooking spray.
Instructions: Warm the oven up to 400F 200C. Put breadcrumbs, Parmesan cheese, garlic powder, paprika, salt, and black pepper in a shallow dish. Mix them together. After dipping each chicken strip in beaten eggs, cover it with the breadcrumb mixture and press it down gently to stick. Line a baking sheet with parchment paper and put the chicken strips on it. Spray a little cooking spray on top of the chicken strips. After the oven is hot, bake the food for 15 to 20 minutes, flipping it over halfway through, until it is golden brown and crispy. Serve hot with the sauce of your choice.
Prep Time: 15 minutes
Cook Time: 20 minutes
Macie D
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Enjoy this tasty and creamy hot dip without feeling bad about it. It tastes great and is better for you because it has protein from Greek yogurt and light cream cheese.
Ingredients: 1/2 cup plain Greek yogurt. 1/4 cup light cream cheese. 1/4 cup shredded reduced-fat cheddar cheese. 1/4 cup chopped green onions. 1/4 cup diced tomatoes. 1/4 teaspoon garlic powder. 1/4 teaspoon onion powder. Salt and pepper to taste.
Instructions: Set the oven to 350F 175C and heat it up. Greek yogurt, cream cheese, cheddar cheese, green onions, tomatoes, garlic powder, onion powder, salt, and pepper should all be mixed together in a bowl. Put the mixture in a small baking dish and make sure it's spread out evenly. Put it in the oven for 15 to 20 minutes, or until the top is bubbly and golden. Warm it up and serve it with chips, crackers, or your favorite vegetables.
Prep Time: 10 minutes
Cook Time: 20 minutes
Zara C
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This Heirloom Tomato Tart with Bourbon and Honey combines the sweetness of heirloom tomatoes with the rich flavors of bourbon and honey, all nestled atop a flaky puff pastry. It's a delightful savory tart that's perfect for any occasion, from brunch to dinner parties.
Ingredients: 1 sheet frozen puff pastry, thawed. 1 lb heirloom tomatoes, sliced. 1/4 cup bourbon. 2 tbsp honey. 1/4 cup crumbled goat cheese. 1 tbsp olive oil. Salt and pepper to taste. Fresh basil leaves for garnish.
Instructions: Get the oven ready by heating it up to 400F 200C. Put some flour on a surface and roll out the puff pastry until it fits a tart pan or baking sheet. Spread the dough out and put it on the baking sheet or tart pan. Place the tomato slices on top of the pastry, making sure they overlap a bit. Whisk bourbon and honey together in a small bowl. Put this mixture on top of the tomatoes. Spread the goat cheese crumbles out over the tomatoes. Put olive oil on top of the tart and season it with salt and pepper. Put the pan in a hot oven and bake for 25 to 30 minutes, or until the crust is golden brown and the tomatoes are soft. Take it out of the oven after it's done and let it cool down a bit. Before serving, sprinkle with fresh basil leaves. Cut it up and enjoy!
Prep Time: 15 minutes
Cook Time: 25 minutes
Tyson Holt
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A tasty and comforting gluten-free take on the traditional chicken noodle soup. Great for people who are sensitive to gluten or who want a tasty gluten-free option.
Ingredients: 1 lb gluten-free chicken breast, diced. 8 cups gluten-free chicken broth. 2 carrots, peeled and sliced. 2 celery stalks, chopped. 1 onion, diced. 2 cloves garlic, minced. 1 cup gluten-free rice noodles. 1 tsp dried thyme. 1 tsp dried parsley. Salt and pepper to taste.
Instructions: Cook the chicken breast pieces in a large pot until they are fully cooked. Take it out of the pot and set it aside. Add a little oil to the same pot if it needs it, and saut the onion, garlic, carrots, and celery until they begin to get soft. Put the cooked chicken back in the pot and add the gluten-free chicken broth. Turn down the heat and let the soup simmer for a while. Put in the dried herbs and rice noodles. Let it cook for ten minutes, or until the noodles are soft. Add salt and pepper to taste to the soup. Enjoy your gluten-free chicken noodle soup while it's still hot!
Prep Time: 15 minutes
Cook Time: 25 minutes
Megan P
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Enjoy the vibrant flavors of fresh basil and dill combined with the rich and tangy taste of sundried tomatoes in this delightful salad. It's a perfect side dish for any occasion!
Ingredients: 1 cup fresh basil leaves, torn. 1/2 cup fresh dill, chopped. 1/2 cup sundried tomatoes, rehydrated and sliced. 2 tablespoons extra virgin olive oil. 2 tablespoons balsamic vinegar. Salt and pepper to taste.
Instructions: Tear up some fresh basil leaves, chop up some fresh dill, and put the sliced rehydrated sundried tomatoes in a large bowl. Add extra virgin olive oil and balsamic vinegar to the bowl and drizzle them over the food. Add salt and pepper to the salad as needed. Toss the ingredients together gently until they are well mixed. Right away, serve as a salad or as a side dish with your favorite main dish.
Prep Time: 10 minutes
Cook Time: 0 minutes
Tracey M
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These chicken burgers with pesto and red pepper are so tasty! The sweet grilled balsamic tomatoes and creamy provolone cheese go well with the chicken patties that have pesto in them. This is a great new way to make a burger.
Ingredients: 1 lb ground chicken. 1/4 cup pesto sauce. 1/4 cup roasted red peppers, finely chopped. 4 slices provolone cheese. 4 hamburger buns. 1 large tomato, sliced. 2 tablespoons balsamic vinegar. 1 tablespoon olive oil. Salt and pepper to taste. Lettuce leaves optional. Red onion slices optional.
Instructions: In a large mixing bowl, combine the ground chicken, pesto sauce, and finely chopped roasted red peppers. Season with salt and pepper to taste. Divide the chicken mixture into 4 equal portions and shape them into burger patties. Preheat your grill or stovetop grill pan to medium-high heat and brush it with olive oil to prevent sticking. Place the chicken burger patties on the grill and cook for about 6-8 minutes per side or until they are cooked through and have nice grill marks. While the burgers are cooking, brush the tomato slices with balsamic vinegar and grill them for 1-2 minutes per side until they are lightly charred and softened. During the last minute of cooking, place a slice of provolone cheese on each chicken patty and cover the grill to allow the cheese to melt. To assemble the burgers, place a lettuce leaf on the bottom half of each bun optional, followed by a chicken patty with melted provolone, a grilled tomato slice, and red onion slices optional. Top with the other half of the bun and secure with a toothpick if needed. Serve your Pesto and Red Pepper Chicken Burgers with a side of your choice and enjoy!
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Chewy Brownies from Cook's Illustrated Cookbook are a delightful combination of rich chocolate flavor and chewy texture, perfect for satisfying any sweet tooth craving.
Ingredients: 1/3 cup Dutch-processed cocoa powder. 1/2 cup plus 2 tablespoons boiling water. 2 ounces unsweetened chocolate, chopped fine. 4 tablespoons 1/2 stick unsalted butter, melted. 1/2 cup plus 2 tablespoons vegetable oil. 2 large eggs. 2 large egg yolks. 2 teaspoons vanilla extract. 2 1/2 cups 17 1/2 ounces sugar. 1 3/4 cups 8 3/4 ounces all-purpose flour. 3/4 teaspoon salt. 6 ounces bittersweet chocolate, cut into 1/2-inch pieces.
Instructions: Adjust oven rack to lowest position and heat oven to 350 degrees. Line 9x13-inch baking pan with foil, leaving overhang on all sides. Spray foil with nonstick cooking spray. Whisk cocoa powder and boiling water together in large bowl until smooth. Add unsweetened chocolate and whisk until chocolate is melted. Whisk in melted butter and oil. Add eggs, yolks, and vanilla and continue to whisk until smooth and homogeneous. Whisk in sugar until fully incorporated. Add flour and salt and mix with rubber spatula until combined. Fold in bittersweet chocolate pieces. Transfer batter to prepared pan and smooth top with spatula. Bake until toothpick inserted into center comes out with few moist crumbs attached, 30 to 35 minutes, rotating pan halfway through baking. Let brownies cool in pan on wire rack for 1 1/2 hours. Using foil overhang, lift brownies from pan. Return brownies to wire rack and let cool completely, about 1 hour. Cut into 2-inch squares and serve.
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Delightful and tangy, these Fresh Cranberry Lemon Cookies are a perfect balance of sweet and tart flavors. The burst of fresh cranberries and zingy lemon zest adds a unique twist to the classic cookie.
Ingredients: 1 cup fresh cranberries, chopped. 1 tablespoon lemon zest. 2 cups all-purpose flour. 1/2 teaspoon baking powder. 1/4 teaspoon salt. 1/2 cup unsalted butter, softened. 3/4 cup granulated sugar. 1 large egg. 1 teaspoon vanilla extract. 1/4 cup fresh lemon juice.
Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Mix the flour, baking powder, and salt together in a bowl with a whisk. In a different large bowl, beat the sugar and softened butter together until the mixture is light and fluffy. Add the egg, vanilla extract, and lemon juice and beat until everything is well mixed. Slowly add the dry ingredients to the wet ones and mix them in until they are just combined. Add the chopped cranberries and lemon zest and mix them in. Place cookie dough spoonfuls on the baking sheet that has been prepared, leaving about 2 inches between each one. Put the cookies in an oven that has already been heated for 10 to 12 minutes, or until the edges are just beginning to turn golden. After taking the cookies out of the oven, let them cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way down.
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These Honey Oatmeal Peanut Butter Cookies are a delightful blend of nutty peanut butter, sweet honey, and hearty rolled oats. They're easy to make and perfect for a quick snack or a sweet treat.
Ingredients: 1 cup peanut butter. 1/2 cup honey. 1 egg. 1 cup rolled oats. 1/2 cup flour. 1/2 teaspoon baking soda. 1/2 teaspoon vanilla extract. 1/4 teaspoon salt.
Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Put the peanut butter, honey, and egg in a bowl and mix them together. Mix until it's smooth. Flour, baking soda, salt, and rolled oats should all be added. To make cookie dough, mix it well. Take small amounts of dough and roll them into balls. Cover the baking sheet with foil and put them on it. Spread out each cookie ball gently with a fork and make a cross pattern on top of them. After the oven is hot, bake for 10 to 12 minutes, or until the edges are golden brown. After taking the cookies out of the oven, let them cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way. As a healthy treat, enjoy these tasty honey oatmeal peanut butter cookies!
Prep Time: 15 minutes
Cook Time: 10-12
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This burger combines the heat of Habanero Jack cheese with the sweetness of caramelized pears and the savory goodness of prosciutto. It's a flavor explosion in every bite!
Ingredients: 1 lb ground beef. 4 burger buns. 4 slices Habanero Jack cheese. 1 ripe pear, thinly sliced. 4 slices prosciutto. 2 tablespoons butter. 1 teaspoon olive oil. Salt and pepper to taste.
Instructions: Preheat your grill or stovetop grill pan over medium-high heat. Divide the ground beef into 4 equal portions and shape them into burger patties. Season both sides with salt and pepper. Grill the burger patties for about 4-5 minutes per side or until they reach your desired level of doneness. During the last minute of cooking, place a slice of Habanero Jack cheese on top of each patty to melt. While the burgers are cooking, heat a skillet over medium heat and add the olive oil. Once hot, add the pear slices and cook for 1-2 minutes on each side until they start to caramelize. Remove from the skillet and set aside. In the same skillet, add the prosciutto slices and cook for about 1 minute on each side until they become crispy. Remove from heat. Spread butter on the insides of the burger buns and place them on the grill for 1-2 minutes or until they are toasted. Assemble the burgers by placing a grilled cheese-covered patty on the bottom half of each bun. Top with caramelized pear slices and crispy prosciutto. Place the other half of the bun on top. Serve your Habanero Jack Grilled Cheese Burgers with Pears and Prosciutto immediately, and enjoy!
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Indulge in the ultimate vegan burger that's packed with flavor and plant-based goodness. These homemade patties are a delicious blend of black beans, quinoa, mushrooms, and spices. Perfectly grilled and served with your favorite toppings, this burger is sure to satisfy your cravings.
Ingredients: 1 cup cooked black beans, drained and rinsed. 1/2 cup cooked quinoa. 1/2 cup rolled oats. 1/2 cup finely chopped mushrooms. 1/4 cup grated carrot. 1/4 cup finely chopped red onion. 2 cloves garlic, minced. 2 tablespoons tomato paste. 1 tablespoon soy sauce or tamari. 1 teaspoon smoked paprika. 1/2 teaspoon cumin. 1/4 teaspoon black pepper. 1/4 teaspoon salt. 4 whole wheat burger buns. Lettuce, tomato, onion, pickles, and vegan mayo for toppings.
Instructions: Put the black beans, quinoa, rolled oats, mushrooms, carrot, red onion, and garlic in a food processor and pulse them together. Pulse until everything is well mixed but not pureed. Add the tomato paste, soy sauce, cumin, black pepper, and salt to the mixture that has been moved to a bowl. Mix until all the ingredients are spread out evenly. Make four equal portions of the mixture and shape each one into a burger patty. Set a grill or grill pan over medium-high heat to get it hot. Oil the grill grates or pan a little. The burger patties should be grilled for four to five minutes on each side, or until they are nicely browned and hot all the way through. For about one minute, until they are just barely crispy, toast the whole wheat burger buns on the grill. To make the burgers, put a lettuce leaf on the bottom half of each bun, then a burger patty, tomato slices, onion slices, pickles, and a lot of vegan mayo. Put the other half of the bun on top and serve hot.
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These easy roasted Brussels sprouts are a simple yet flavorful side dish that pairs well with any meal. With just a few ingredients and minimal prep time, you can enjoy crispy and tender Brussels sprouts that are perfect for a keto-friendly diet.
Ingredients: 1 lb Brussels sprouts, trimmed and halved. 2 tablespoons olive oil. 2 cloves garlic, minced. Salt and pepper, to taste. Optional: grated Parmesan cheese, for garnish.
Instructions: Turn on the oven and heat it up to 400F 200C. Toss the Brussels sprouts with olive oil and minced garlic in a large bowl until they are well covered. Add pepper and salt to taste. To make the Brussels sprouts cook faster, put them on a baking sheet that has been lined with parchment paper. Put the Brussels sprouts in an oven that has already been heated up. Roast them for 20 to 25 minutes, or until the outside is golden brown and crispy and the inside is soft. Take it out of the oven and put it on a serving dish when it's done. If you want, you can add grated Parmesan cheese as a garnish before serving. Serve hot as a tasty and easy side dish that is keto-friendly!
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This Slow Cooker Tuscan Chicken & White Bean Soup is a hearty and flavorful meal that's perfect for busy days. Loaded with tender chicken, creamy cannellini beans, and aromatic herbs, it's a comforting dish the whole family will love. Plus, it's freezer meal-friendly, making it a convenient option for meal prep.
Ingredients: 1 lb boneless, skinless chicken breasts, diced. 2 cans 15 oz each cannellini beans, drained and rinsed. 1 onion, diced. 3 cloves garlic, minced. 1 carrot, diced. 1 celery stalk, diced. 4 cups chicken broth. 1 can 14.5 oz diced tomatoes. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. 1 teaspoon dried oregano. Salt and pepper, to taste. 2 cups baby spinach leaves. Grated Parmesan cheese, for serving optional.
Instructions: In a slow cooker, combine diced chicken, cannellini beans, onion, garlic, carrot, celery, chicken broth, diced tomatoes, thyme, rosemary, oregano, salt, and pepper. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until chicken is cooked through and vegetables are tender. Stir in baby spinach leaves during the last 30 minutes of cooking. Serve hot, garnished with grated Parmesan cheese if desired.
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