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Blue cheese is placed on top of meaty portobellos. Great as an appetizer or use crusty rolls, red onion slices, lettuce, and tomato to build a burger.

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This easy recipe shows you how to broil a batch of chicken breasts to freeze in small portions for quickly adding to your favorite meals.

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Use store-bought lemon curd for the filling, raspberry chips for the crust, and a simple raspberry sauce for the drizzle to make these lemon raspberry crumb bars.

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This lemon pastry creme, which is made from egg yolks and lemon juice, is creamy, thick, and citrusy sweet and goes well with tarts and pies.

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Use canned baked beans to make this easy, tangy, sweet, semi-homemade favorite old-fashioned beans recipe to serve as a side dish to any meal.

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For an incredibly flavorful meal, this Instant Pot chicken cacciatore recipe uses bone-in chicken thighs, mushrooms, and herbes de Provence.

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Indulge in the flavors of Crab Rangoon with this creamy dip served alongside crispy wonton chips. Perfect for parties or as a delightful appetizer.

Ingredients: 8 oz lump crabmeat, drained. 8 oz cream cheese, softened. 1/4 cup mayonnaise. 1/4 cup sour cream. 1/2 cup shredded mozzarella cheese. 1/4 cup grated Parmesan cheese. 2 cloves garlic, minced. 2 green onions, thinly sliced. 1 tsp Worcestershire sauce. 1/2 tsp soy sauce. 1/2 tsp sesame oil. Salt and pepper to taste. 20 wonton wrappers. 2 tbsp vegetable oil. Sesame seeds and chopped green onions for garnish.

Instructions: Warm the oven up to 175F 350C. Put lump crabmeat, cream cheese, mayonnaise, sour cream, mozzarella cheese, Parmesan cheese, minced garlic, sliced green onions, Worcestershire sauce, soy sauce, sesame oil, salt, and pepper in a bowl. Mix the ingredients together. Mix everything together well. Pour the crab mix into a baking dish and spread it out evenly. Put the triangle-shaped wonton wrappers on a baking sheet. Use vegetable oil to clean. Put the wonton wrappers and dip in an oven that has already been heated. Bake for 20 to 25 minutes, or until the dip is bubbly and the wonton chips are golden brown and crispy. Take it out of the oven and let it cool down a bit. To make the dip look nicer, sprinkle chopped green onions and sesame seeds on top of it. Put the wonton chips out and serve them with the Crab Rangoon Dip. Have fun!

Prep Time: 15 minutes

Cook Time: 25 minutes

dr. martin luther king jr. birthday committee of indian river county

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These Easy Strawberry Milkshake Cupcakes are a delightful treat that captures the essence of a classic strawberry milkshake in cupcake form. They are moist, flavorful, and perfect for any occasion.

Ingredients: 1 1/2 cups all-purpose flour. 1 1/2 tsp baking powder. 1/4 tsp salt. 1/2 cup unsalted butter, softened. 1 cup granulated sugar. 2 large eggs. 1 tsp vanilla extract. 1/2 cup whole milk. 1/2 cup strawberry puree made from fresh or frozen strawberries. 1/4 cup strawberry milkshake mix powdered. Pink food coloring optional. Whipped cream for topping. Fresh strawberries for garnish.

Instructions: Preheat your oven to 350F 175C and line a cupcake pan with paper liners. In a bowl, whisk together the flour, baking powder, and salt. Set aside. In a separate bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry mixture. Mix until just combined. Fold in the strawberry puree and strawberry milkshake mix. If desired, add pink food coloring for a more vibrant color. Fill each cupcake liner about 2/3 full with the cupcake batter. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Remove the cupcakes from the oven and let them cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Once the cupcakes are completely cooled, pipe or spread whipped cream on top and garnish with fresh strawberries. Serve and enjoy your delicious Strawberry Milkshake Cupcakes!

Prep Time: 20 minutes

Cook Time: 20 minutes

Derive Event Hire

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This quick and easy dip is a great way to enjoy the delicious combination of dark chocolate and fresh strawberries. Great for gatherings, parties, or just as a treat for yourself!

Ingredients: 1 cup chocolate chips. 1/2 cup heavy cream. 1/2 teaspoon vanilla extract. Fresh strawberries for dipping.

Instructions: In a microwave-safe bowl, combine chocolate chips and heavy cream. Microwave in 30-second intervals, stirring each time, until the chocolate is melted and smooth. Stir in vanilla extract until well combined. Transfer the dip to a serving bowl. Serve immediately with fresh strawberries for dipping.

Prep Time: 5 minutes

Cook Time: 2 minutes

Allendale K

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A hearty and flavorful beef stew that is cooked slowly in the crockpot and is great for making ahead of time to freeze.

Ingredients: 2 lbs beef stew meat, cubed. 4 carrots, sliced. 4 potatoes, cubed. 1 onion, chopped. 2 cloves garlic, minced. 1 cup beef broth. 1 can diced tomatoes. 1 tsp dried thyme. 1 tsp dried rosemary. Salt and pepper to taste.

Instructions: In a slow cooker, combine beef stew meat, carrots, potatoes, onion, and garlic. Pour beef broth and diced tomatoes over the ingredients. Season with dried thyme, rosemary, salt, and pepper. Cover and cook on low for 8 hours or high for 4 hours, until beef is tender. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 240 minutes

Casal De La Cuina

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Encased in whole wheat tortillas is a flavorful, high-protein Balela salad that makes for a delightful and filling dinner. Ideal for a light dinner or a fast lunch.

Ingredients: 1 can 15 oz black beans, drained and rinsed. 1 can 15 oz garbanzo beans, drained and rinsed. 1 cup cherry tomatoes, halved. 1/2 cup red onion, finely chopped. 1/4 cup fresh parsley, chopped. 1/4 cup fresh mint, chopped. 1/4 cup extra-virgin olive oil. 2 tablespoons red wine vinegar. 1 teaspoon ground cumin. Salt and pepper to taste. 4 whole wheat tortillas. 1 cup spinach leaves. 1/2 cup feta cheese, crumbled optional.

Instructions: Black beans, garbanzo beans, cherry tomatoes, red onion, parsley, and mint should all be combined in a big bowl. Mix the olive oil, red wine vinegar, cumin, salt, and pepper in a small bowl. After pouring the dressing over the bean mixture, toss to fully incorporate. For about 20 seconds, reheat the whole wheat tortillas in a dry skillet or the microwave. Top each tortilla with a couple handfuls of spinach leaves. Over the spinach, spoon the balela salad mixture. Add some crumbled feta cheese on top if you'd like. To create a wrap, fold the tortilla's edges and roll it tightly. Savor your Balela Salad Wrap right away by serving it!

Prep Time: 15 minutes

Cook Time: 0 minutes

Serve Our Vets

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This crab dip is creamy and cheesy, and it tastes great with smoke from the Traeger grill. It's great for parties and get-togethers.

Ingredients: 1 lb lump crab meat. 1 cup mayonnaise. 1 cup shredded cheddar cheese. 1/2 cup grated Parmesan cheese. 1/4 cup chopped green onions. 1/4 cup chopped red bell pepper. 2 cloves garlic, minced. 2 tbsp lemon juice. 1 tsp Worcestershire sauce. 1/2 tsp hot sauce. Salt and pepper to taste.

Instructions: Warm up your Traeger grill by setting it to 350F. Put all the ingredients in a bowl and mix them well. Put the mixture in a cast-iron skillet or a dish that can handle heat. Close the grill lid and put the pan or dish on the hot grill. Put the dip in the smoker for twenty to twenty-five minutes, or until the top is bubbly and golden brown. Take it off the grill when it's done and let it cool down a bit before serving. If you want, you can add more chopped green onions and red bell pepper as a garnish. Use crackers, bread, or vegetable sticks to go with it when it's hot.

Prep Time: 15 minutes

Cook Time: 25 minutes

Shamrock Arts Celebration

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This gluten-free perfect soup is hearty, comforting, and packed with wholesome ingredients. It's a delicious way to warm up on chilly days.

Ingredients: 2 tbsp olive oil. 1 onion, diced. 2 carrots, diced. 2 celery stalks, diced. 3 garlic cloves, minced. 6 cups gluten-free vegetable broth. 1 14.5 oz can diced tomatoes. 1 cup gluten-free pasta of your choice. 2 cups chopped spinach. 1 tsp dried thyme. 1 tsp dried oregano. Salt and pepper, to taste.

Instructions: In a large pot, heat olive oil over medium heat. Add diced onion, carrots, and celery. Saut until vegetables are tender, about 5-7 minutes. Add minced garlic and saut for another minute. Pour in vegetable broth and diced tomatoes. Bring to a simmer. Add gluten-free pasta, dried thyme, dried oregano, salt, and pepper. Cook according to pasta package instructions, usually about 10-12 minutes. Stir in chopped spinach and cook until wilted, about 2-3 minutes. Taste and adjust seasoning, if needed. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 20 minutes

susispace homestay

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Enjoy the flavors of Italy with this delicious vegan eggplant sandwich. Crispy baked eggplant slices are layered with marinara sauce, veggies, and vegan mozzarella cheese, all sandwiched between toasted ciabatta rolls.

Ingredients: 1 large eggplant, sliced into 1/2 inch rounds. 2 tablespoons olive oil. 1 teaspoon dried oregano. 1 teaspoon garlic powder. Salt and pepper to taste. 4 ciabatta rolls, sliced in half. 1 cup marinara sauce. 1 cup baby spinach leaves. 1/2 cup sliced red onions. 1/2 cup sliced roasted red peppers. 1/2 cup vegan mozzarella cheese, shredded.

Instructions: Preheat oven to 400F 200C. Place eggplant slices on a baking sheet. Brush both sides with olive oil and sprinkle with oregano, garlic powder, salt, and pepper. Bake for 20-25 minutes, or until eggplant is tender and lightly browned. Toast the ciabatta rolls in the oven for a few minutes until slightly crispy. Spread marinara sauce on the bottom halves of the rolls. Layer with spinach leaves, roasted red peppers, red onions, and baked eggplant slices. Sprinkle vegan mozzarella cheese over the top. Place the top halves of the rolls on top of the fillings. Serve warm and enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes

elinor nash writing lark

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Using dill mustard sauce, hot pickles, and artichoke cream on this veggie burger makes it taste great and full of flavor. It's the best choice for a tasty and filling meatless meal.

Ingredients: 2 veggie burger patties. 4 whole wheat burger buns. 1/2 cup hot pickles. 1/2 cup artichoke cream. 1/4 cup dill mustard sauce. 1 cup lettuce leaves. 1 tomato, sliced. 1 red onion, thinly sliced. 4 slices of vegan cheese. Salt and pepper to taste. Olive oil for grilling.

Instructions: Preheat your grill or stovetop griddle over medium-high heat. Brush the veggie burger patties with a little olive oil and season them with salt and pepper. Grill the veggie burger patties for about 4-5 minutes per side, or until they are heated through and have grill marks. During the last minute of grilling, add a slice of vegan cheese to each patty and let it melt. While the patties are grilling, lightly toast the whole wheat burger buns on the grill or in a toaster. Spread a generous amount of dill mustard sauce on the bottom half of each bun. Place a lettuce leaf on top of the sauce, followed by a slice of tomato and a few slices of red onion. Once the veggie burger patties are done, place them on the prepared buns. Top each patty with hot pickles and a dollop of artichoke cream. Complete the burgers with the top half of the buns. Serve the veggie burgers hot with your favorite side dishes. Enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

Icookcastle

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This savory dinner is restaurant-worthy, but can be prepped and cooked in under 30 minutes! If you are not a fan of fish, you can substitute thinly sliced or pounded chicken breasts for the salmon.

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This vibrant quinoa salad with lemon-tahini dressing is packed with fresh vegetables and protein-rich quinoa. The creamy tahini dressing adds a burst of flavor, making it a satisfying and nutritious meal.

Ingredients: 1 cup quinoa, rinsed. 2 cups water. 1 cup cherry tomatoes, halved. 1 cucumber, diced. 1/4 cup red onion, finely chopped. 1/4 cup fresh parsley, chopped. 1/4 cup fresh mint, chopped. 1/4 cup almonds, chopped. 1/4 cup tahini. 1/4 cup fresh lemon juice. 2 tablespoons olive oil. 1 garlic clove, minced. Salt and pepper to taste.

Instructions: In a saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until quinoa is cooked and water is absorbed. Remove from heat and let it cool. In a large bowl, combine cooked quinoa, cherry tomatoes, cucumber, red onion, parsley, mint, and almonds. In a small bowl, whisk together tahini, lemon juice, olive oil, garlic, salt, and pepper until well combined. Pour the dressing over the quinoa salad and toss until evenly coated. Serve immediately or refrigerate until ready to serve.

Prep Time: 15 minutes

Cook Time: 15 minutes

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