themoonmysteries

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A delicious twist on classic grilled cheese sandwiches, these Italian Grilled Cheese Sloppy Joe's are packed with flavorful ground beef, marinara sauce, and gooey cheese. Perfect for a satisfying lunch or dinner.

Ingredients: 1 lb ground beef. 1/2 cup diced onion. 1/2 cup diced green bell pepper. 1 cup marinara sauce. 1/2 teaspoon dried oregano. Salt and pepper to taste. 8 slices Italian bread. 4 slices mozzarella cheese. 4 slices provolone cheese. 2 tablespoons butter.

Instructions: In a skillet, cook ground beef over medium heat until browned. Drain excess fat. Add diced onion and green bell pepper to the skillet. Cook until vegetables are tender. Stir in marinara sauce, dried oregano, salt, and pepper. Simmer for 5 minutes. Butter one side of each slice of Italian bread. Place a slice of mozzarella cheese on the unbuttered side of 4 bread slices. Top the cheese with the sloppy joe mixture, then add a slice of provolone cheese on top. Place the remaining bread slices on top with the buttered side facing outwards. In a clean skillet, cook the sandwiches over medium-low heat until the bread is golden brown and the cheese is melted, about 3-4 minutes per side. Serve hot, and enjoy your Italian Grilled Cheese Sloppy Joe's!

Prep Time: 15 minutes

Cook Time: 15 minutes

Arnold McLean

[themoonmysteries]

These mini pecan pies are vegan and make a great treat for any event. This dessert is very rich because it has a crunchy pecan filling and is sweet from maple syrup and coconut sugar. In addition, they are mini, which means you can share them or eat one by yourself.

Ingredients: 1 cup pecans, chopped. 1/2 cup maple syrup. 1/4 cup coconut sugar. 2 tablespoons coconut oil, melted. 1 tablespoon cornstarch. 1 teaspoon vanilla extract. 1/4 teaspoon salt. 1 package vegan pie crust dough store-bought or homemade.

Instructions: Set the oven to 350F 175C and heat it up. The pecans should be chopped up and mixed with the maple syrup, coconut sugar, melted coconut oil, cornstarch, vanilla extract, and salt in a bowl until everything is well mixed. Spread the pie crust dough out on a lightly floured surface. Use a cookie cutter to cut the dough into small circles. Each circle of dough should be pressed into a mini muffin tin to make a small pie crust. Put some of the pecan mixture into each pie crust. After the oven is hot, bake the pie for 15 to 20 minutes, or until the crust is golden brown and the filling is set. Let the pecan pies cool for a few minutes in the muffin tins before moving them to a wire rack to cool all the way down.

Prep Time: 20 minutes

Cook Time: 20 minutes

Zara Chaney

[themoonmysteries]

Filipino pancit is a hearty and tasty dish made with chicken, rice noodles, and mixed vegetables. This vegan and gluten-free one-pan dinner is great for a quick and filling dinner.

Ingredients: 2 cups rice noodles. 1 cup cooked chicken, shredded. 1 cup mixed vegetables carrots, cabbage, bell peppers. 1 onion, sliced. 2 cloves garlic, minced. 2 tablespoons soy sauce. 1 tablespoon oil. 4 cups vegetable broth. Salt and pepper to taste. Green onions for garnish.

Instructions: Soak rice noodles in warm water until softened, then drain. In a large pan, heat oil over medium heat. Add onions and garlic, saut until fragrant. Add mixed vegetables and cooked chicken to the pan. Stir-fry for 2-3 minutes. Pour in vegetable broth and soy sauce. Bring to a simmer. Add soaked rice noodles to the pan. Cook until noodles are tender and liquid is absorbed, about 5-7 minutes. Season with salt and pepper to taste. Garnish with green onions before serving.

Prep Time: 15 minutes

Cook Time: 20 minutes

Marie

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Flavorful and satisfying wraps filled with protein-packed black beans and fresh veggies, perfect for a portable lunch option.

Ingredients: 1 can 15 ounces black beans, drained and rinsed. 1 cup corn kernels. 1 cup red bell pepper, diced. 1/2 cup red onion, finely chopped. 1/4 cup cilantro, chopped. 1 avocado, diced. 4 whole wheat tortillas. 1/4 cup vegan sour cream. 1/4 cup salsa. Salt and pepper to taste.

Instructions: In a bowl, mash black beans with a fork until slightly chunky. Add corn, red bell pepper, red onion, cilantro, and avocado to the bowl. Mix well. Warm tortillas in a skillet or microwave. Divide the bean mixture evenly among the tortillas. Top each with vegan sour cream and salsa. Season with salt and pepper, if desired. Roll up the tortillas tightly, cut in half, and pack for lunch.

Prep Time: 15 minutes

Cook Time: 5 minutes

Rachel

[themoonmysteries]

Adding roasted vegetables to homemade pizza in a quick and easy way that tastes great. Putting the vegetables in the slow cooker gives them flavor and keeps them tender. Finishing the pizza in the oven makes sure the crust is crispy and the cheese is melted just right.

Ingredients: 1 lb mixed vegetables bell peppers, onions, mushrooms, zucchini, etc., chopped. 1 tbsp olive oil. 1 tsp Italian seasoning. Salt and pepper to taste. 1 cup marinara sauce. 1 cup shredded mozzarella cheese. 1 pre-made pizza dough. Optional toppings: fresh basil, grated Parmesan cheese.

Instructions: Put the chopped vegetables in a bowl and add the olive oil, Italian seasoning, salt, and pepper. Toss the vegetables until they are well covered. Put the vegetables that have been seasoned into the slow cooker. The vegetables should have marinara sauce on them. For 4 to 6 hours, or until the vegetables are soft, cover and cook on low heat. Warm the oven up to 425F 220C at the same time. On a floured surface, roll out the pizza dough to the thickness you want. Put the dough on a pizza stone or baking sheet. Spread the vegetables out over the pizza dough after they are done cooking. Add extra mozzarella cheese shreds on top of the vegetables. Let it bake in a hot oven for 12 to 15 minutes, or until the crust is golden brown and the cheese melts and bubbles. Take it out of the oven and let it cool down a bit before cutting it. If you want, you can add fresh basil and grated Parmesan cheese as a garnish. Cut it up and serve it hot.

Prep Time: 15 minutes

Cook Time: 360 minutes

Beau

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A tasty and healthy Grilled Greek Chicken Quinoa Bowl full of Mediterranean flavors that is great for a meal.

Ingredients: 2 boneless, skinless chicken breasts. 1 cup quinoa. 2 cups water. 1 cucumber, diced. 1 cup cherry tomatoes, halved. 1/2 red onion, thinly sliced. 1/2 cup Kalamata olives, pitted and sliced. 1/2 cup crumbled feta cheese. 2 tablespoons olive oil. 1 lemon, juiced. 2 cloves garlic, minced. 1 teaspoon dried oregano. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: In a bowl, combine the olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper to create a marinade for the chicken. Place the chicken breasts in a resealable plastic bag and pour the marinade over them. Seal the bag and refrigerate for at least 30 minutes to marinate. While the chicken is marinating, rinse the quinoa thoroughly under cold water. In a saucepan, bring 2 cups of water to a boil, add the quinoa, reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is cooked and the water is absorbed. Fluff with a fork and set aside. Preheat your grill to medium-high heat. Remove the chicken from the marinade and grill for about 6-7 minutes per side or until the internal temperature reaches 165F 75C and the chicken is cooked through. Remove from the grill and let it rest for a few minutes before slicing it into strips. In a large bowl, combine the cooked quinoa, diced cucumber, halved cherry tomatoes, thinly sliced red onion, Kalamata olives, and crumbled feta cheese. Toss to mix well. Divide the quinoa salad among serving bowls, top with grilled chicken strips, and garnish with fresh parsley. Serve your Grilled Greek Chicken Quinoa Bowls immediately and enjoy!

Prep Time: 20 minutes

Cook Time: 15 minutes

Winnie

[themoonmysteries]

Indulge in these delicious and guilt-free ice cream sandwiches made with creamy banana ice cream and rich peanut butter, sandwiched between gluten-free vegan cookies. Perfect for a refreshing treat!

Ingredients: 2 large ripe bananas, sliced and frozen. 1/4 cup creamy peanut butter. 1/4 cup unsweetened almond milk. 8 gluten-free vegan cookies of choice.

Instructions: In a food processor, blend frozen banana slices, peanut butter, and almond milk until smooth and creamy, scraping down the sides as needed. Spoon the banana ice cream onto four cookies, spreading it evenly. Top with the remaining cookies to form sandwiches. Optional: Roll the edges of the sandwiches in crushed nuts or shredded coconut for extra texture. Freeze the sandwiches for at least 1-2 hours before serving. Enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

Erin Fields

[themoonmysteries]

This recipe for spaghetti with no-cook tomato sauce and hazelnuts is a quick and flavorful dish perfect for busy weeknights. The freshness of cherry tomatoes and basil combined with the nuttiness of hazelnuts creates a delightful combination of flavors. Plus, since the sauce requires no cooking, it's ready in minutes!

Ingredients: 1 lb spaghetti. 2 pints cherry tomatoes, halved. 1/2 cup extra-virgin olive oil. 3 garlic cloves, minced. 1/2 cup fresh basil leaves, chopped. 1/2 cup hazelnuts, toasted and chopped. Salt and pepper to taste. Grated Parmesan cheese for serving.

Instructions: Follow the directions on the package to cook the spaghetti until it is al dente. Remove the water and set it aside. Put olive oil, garlic, basil, hazelnuts, and cherry tomatoes in a large bowl. Add pepper and salt. Sprinkle the cooked spaghetti with the sauce and mix it in well. Add grated Parmesan cheese on top and serve right away.

Prep Time: 10 minutes

Cook Time: 10 minutes

Troy S

[themoonmysteries]

This refreshing smoothie combines the tropical flavors of mango and passion fruit with the creaminess of coconut milk, making it a delicious and nourishing vegan treat.

Ingredients: 1 ripe mango, peeled and diced. 2 passion fruits, pulp scooped out. 1 ripe banana. 1 cup coconut milk. 1 tablespoon chia seeds. 1 tablespoon maple syrup or agave syrup. 1/2 cup ice cubes.

Instructions: Add diced mango, passion fruit pulp, banana, coconut milk, chia seeds, and maple syrup/agave syrup to a blender. Blend until smooth and creamy. Add ice cubes and blend again until well incorporated. Pour into glasses and serve immediately. Enjoy your nourishing mango passion fruit smoothie!

Prep Time: 10 minutes

Cook Time: 0 minutes

Melanie

[themoonmysteries]

Fruits, veggies, and fiber are all in this Green Smoothie. This is a great way to start the day or get more energy. Adding fresh fruits, spinach, and kale together makes a cool, healthy drink that everyone can enjoy.

Ingredients: 1 cup spinach leaves. 1/2 cup kale leaves. 1/2 cucumber, sliced. 1/2 green apple, chopped. 1/2 banana. 1 tablespoon chia seeds. 1 cup almond milk. 1/2 cup Greek yogurt. 1 teaspoon honey optional. Ice cubes optional.

Instructions: The spinach and kale leaves should be washed and rinsed well. Put the cucumber, green apple, banana, chia seeds, almond milk, Greek yogurt, and honey if you want in a blender. If you want your smoothie to be colder, add ice cubes and blend until it is smooth and creamy. If you want to change the smoothie's sweetness or thickness, you can add more honey or almond milk. Add a kale leaf or cucumber slice to the top of the green smoothie in a glass and serve right away. Enjoy your tasty and healthy green smoothie!

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These vibrant stuffed peppers are packed with a flavorful mixture of quinoa, chickpeas, and spices, enhanced with the zing of harissa paste. They make for a satisfying and nutritious vegan meal.

Ingredients: 4 large bell peppers, halved and deseeded. 1 cup cooked quinoa. 1 can 15 oz chickpeas, drained and rinsed. 1 cup diced tomatoes. 2 tablespoons harissa paste. 1 small red onion, finely chopped. 2 cloves garlic, minced. 1 teaspoon ground cumin. 1 teaspoon smoked paprika. Salt and pepper, to taste. Fresh parsley, for garnish.

Instructions: Preheat oven to 375F 190C. In a large bowl, mix together cooked quinoa, chickpeas, diced tomatoes, harissa paste, red onion, garlic, cumin, smoked paprika, salt, and pepper. Stuff each bell pepper half with the quinoa mixture and place them in a baking dish. Cover the dish with foil and bake for 25-30 minutes, until peppers are tender. Remove foil, sprinkle with fresh parsley, and bake for an additional 5 minutes. Serve hot and enjoy!

[themoonmysteries]

If you don't want to eat dairy, this Raw Vegan Parmesan Almonzano is a tasty alternative. It tastes great sprinkled over pasta, salads, or roasted vegetables and gives your favorite foods a nutty, salty flavor.

Ingredients: 1 cup raw almonds. 3 tablespoons nutritional yeast. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. 1/4 teaspoon sea salt.

Instructions: In a food processor, blend raw almonds until they resemble coarse crumbs. Add in nutritional yeast, garlic powder, onion powder, and sea salt. Pulse until well combined. Transfer the mixture to an airtight container and store in the refrigerator until ready to use.

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A mouthwatering chuck roast cooked in the Instant Pot with a flavorful combination of ranch, Italian, and brown gravy mixes.

Ingredients: 3-4 pounds chuck roast. 1 packet of ranch dressing mix. 1 packet of Italian dressing mix. 1 packet of brown gravy mix. 1 cup beef broth. 1 tablespoon vegetable oil. 1 onion, chopped. 4 cloves garlic, minced. Salt and pepper to taste. 2 tablespoons cornstarch optional, for thickening.

Instructions: Season the chuck roast with salt and pepper. Set Instant Pot to 'Saute' mode and heat vegetable oil. Sear the roast on all sides until browned. Remove and set aside. In the same pot, saut onions and garlic until softened. Mix ranch dressing, Italian dressing, and brown gravy mixes with beef broth. Place the seared roast back into the pot and pour the dressing mixture over it. Close the Instant Pot lid, set to 'Manual' or 'Pressure Cook' mode for 60 minutes. Allow natural pressure release for 15 minutes, then quick release remaining pressure. Remove the roast and let it rest before slicing. Optional: Mix cornstarch with water and stir into the liquid in the pot for a thicker gravy. Serve the sliced roast with the delicious gravy. Enjoy your Crazy Delicious Instant Pot 3 Packet Roast!

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These Instant Pot Green Chili Tacos are a flavorful and easy-to-make meal. The tender, shredded chicken is cooked in a tasty green chili sauce, making for a perfect taco filling. Customize your tacos with your favorite toppings for a mouthwatering dinner option.

Ingredients: 2 lbs boneless chicken thighs. 1 cup chicken broth. 1 can 4 oz diced green chilies. 1 onion, chopped. 2 cloves garlic, minced. 1 tsp cumin. 1 tsp chili powder. 1/2 tsp oregano. Salt and pepper to taste. 12 small flour or corn tortillas. Toppings of your choice e.g., shredded cheese, sour cream, salsa, cilantro.

Instructions: In the Instant Pot, put chicken thighs. In a different bowl, mix together the garlic, cumin, chili powder, oregano, salt, and pepper. Add the green chilies and mix them in. Put this on top of the chicken in the Instant Pot. Put the lid on the Instant Pot and set it to "Manual" or "Pressure Cook." Leave it on for 15 minutes at high pressure. After the food is done cooking, let the pressure naturally drop for 5 minutes and then do a quick release of any remaining pressure. Take the chicken out of the Instant Pot and use two forks to shred it. Put the shredded chicken back in the Instant Pot and add the tasty sauce. They can be warmed up in the microwave or on a griddle. Put some of the chicken mixture on each tortilla and then add any toppings you like. Have fun with your tasty Instant Pot Green Chili Tacos!

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Enjoy a rich and creamy vegan mushroom risotto that will satisfy your cravings without making you give up your coffee shop habit. Arborio rice, earthy mushrooms, and a rich coconut cream base make this dish very tasty.

Ingredients: 1 cup Arborio rice. 4 cups vegetable broth. 1 cup sliced mushrooms. 1/2 cup chopped onion. 3 cloves garlic, minced. 1/4 cup nutritional yeast. 1/4 cup coconut cream. 2 tablespoons olive oil. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: In a large skillet, heat olive oil over medium heat. Add onions and garlic, saut until translucent. Add mushrooms and cook until they release their juices. Add Arborio rice and toast for a few minutes. Pour in vegetable broth gradually, stirring continuously until rice absorbs liquid. Once rice is cooked and creamy, stir in nutritional yeast, coconut cream, salt, and pepper. Garnish with fresh parsley before serving.

[themoonmysteries]

Get GZ's Ugly Burger is a deliciously messy burger packed with flavor. It's a combination of beef and pork, topped with all the classic burger fixings, plus a fried egg and an onion ring. The secret sauce ties it all together for a perfect indulgence.

Ingredients: 1 lb ground beef. 1/2 lb ground pork. 1/2 cup diced onions. 1/4 cup diced pickles. 1/4 cup mayonnaise. 1/4 cup ketchup. 1 tsp yellow mustard. Salt and pepper to taste. 4 hamburger buns. 4 slices American cheese. Lettuce leaves. Tomato slices. 4 slices bacon, cooked. 4 fried eggs. 4 onion rings. Hot sauce optional.

Instructions: Put ground beef and ground pork in a bowl and mix them together. To the meat mix, add pickles, diced onions, salt, and pepper. Combine well. The meat mixture can be used to make 4 burger patties. To make the sauce, mix the mayonnaise, ketchup, and yellow mustard in a different bowl. Warm up the grill or pan on the stove over medium-high heat. Add cheese slices to burger patties in the last minute of cooking or grill them until they're done the way you like them. Put hamburger buns on the grill or in a toaster to toast them. Spread sauce on both halves of the bun to make the burgers. On the bottom bun, put lettuce leaves and tomato slices. Put the cheese-topped burger patties on top. Add an onion ring, a slice of bacon, and a fried egg to the top of each burger. If you want, you can drizzle hot sauce over the egg. Place the top bun on top and serve.

[themoonmysteries]

This Crockpot Pizza Lasagna is a delicious take on traditional lasagna. It uses a slow cooker to combine the flavors of pizza and lasagna, making it an easy and tasty meal for any event.

Ingredients: 1 lb ground Italian sausage. 1 jar 24 oz marinara sauce. 1 cup sliced pepperoni. 1 cup sliced black olives. 1 cup sliced mushrooms. 9 lasagna noodles, uncooked. 3 cups shredded mozzarella cheese. 1/2 cup grated Parmesan cheese. 1 teaspoon dried oregano. 1 teaspoon dried basil.

Instructions: In a skillet, cook Italian sausage until browned, then drain excess fat. Spread a thin layer of marinara sauce on the bottom of the slow cooker. Layer with 3 lasagna noodles, breaking them if needed to fit. Top noodles with a portion of cooked sausage, pepperoni, olives, mushrooms, mozzarella, Parmesan, and a sprinkle of oregano and basil. Repeat layers until all ingredients are used, ending with a layer of cheese on top. Cover and cook on low for 4-5 hours or until noodles are tender. Once cooked, let it sit in the slow cooker for about 10 minutes before serving.