vivigator

[vivigator]

This Slow Cooker Chicken Lentil Soup is a comforting and nutritious meal perfect for chilly days. Packed with protein from chicken and fiber from lentils, it's a satisfying dish that's easy to prepare.

Ingredients: 1 lb boneless, skinless chicken breasts, diced. 1 cup dried green or brown lentils, rinsed. 1 onion, diced. 2 carrots, diced. 2 celery stalks, diced. 3 cloves garlic, minced. 6 cups low-sodium chicken broth. 1 teaspoon dried thyme. 1 teaspoon dried oregano. 1 bay leaf. Salt and pepper, to taste. Fresh parsley, chopped, for garnish.

Instructions: Place diced chicken, lentils, onion, carrots, celery, and garlic into the slow cooker. Add chicken broth, thyme, oregano, bay leaf, salt, and pepper. Stir to combine ingredients. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until chicken is cooked through and lentils are tender. Once cooked, remove bay leaf and discard. Taste and adjust seasoning if necessary. Serve hot, garnished with fresh chopped parsley.

Prep Time: 15 minutes

Cook Time: 360 minutes

Youth Builders

[vivigator]

Indulge in the rich and intense chocolate flavor of these flourless chocolate cake cookies. Made with melted chocolate, cocoa powder, and a hint of vanilla, these cookies are a gluten-free delight that will satisfy any chocolate lover's cravings.

Ingredients: 2 cups semi-sweet chocolate chips. 1/4 cup unsalted butter. 1/3 cup granulated sugar. 1 teaspoon vanilla extract. 3 large eggs. 1/2 cup cocoa powder. 1/4 teaspoon salt. 1/2 cup chopped nuts optional.

Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. For 20 seconds at a time, melt the chocolate chips and butter together in a bowl that can go in the microwave. Stir the mixture until it is smooth. The granulated sugar and vanilla extract should be mixed in well. One egg at a time, making sure to mix well after each addition. Add the salt and cocoa powder and mix them into the batter until there are no more streaks. If you're using nuts, add the chopped nuts slowly. Place spoonfuls of the batter on the baking sheet that has been prepared, leaving a few inches between each one. After the oven is hot, bake the cookies for 10 to 12 minutes, or until the edges are set and the middle is still a little soft. 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. Enjoy these rich chocolate cake cookies without flour once they're cool.

Prep Time: 15 minutes

Cook Time: 10 minutes

RMP International Conference in Social Sciences Research

[vivigator]

These Nutella Cream Cheese Turnovers are a heavenly combination of creamy Nutella, sweetened cream cheese, and crunchy hazelnuts encased in flaky puff pastry. Perfect for a quick and indulgent chocolate-filled dessert.

Ingredients: 1 sheet of puff pastry, thawed. 1/2 cup Nutella. 1/2 cup cream cheese. 1/4 cup powdered sugar. 1 egg, beaten for egg wash. 1 tablespoon water for egg wash. 1/4 cup semisweet chocolate chips. 1/4 cup chopped hazelnuts. Powdered sugar for dusting optional.

Instructions: Adjust the oven temperature to 375F 190C and place parchment paper on a baking sheet. Beat the cream cheese and powdered sugar together in a mixing bowl until smooth. Place the sheet of thawed puff pastry on a surface dusted with flour. Make four equal squares out of it. Leave a small border all the way around the edges of each pastry square and place a spoonful of Nutella in the center. Place a dollop of the sweetened cream cheese mixture on top of the Nutella. Over the cream cheese, scatter chopped hazelnuts and semisweet chocolate chips. To make a triangle, fold each pastry square diagonally. Crimp and seal the edges with a fork. To make an egg wash, whisk the beaten egg and water together in a small bowl. To get a golden finish, brush the egg wash over the tops of the turnovers. Transfer the turnovers to the prepared baking sheet and bake for 15 to 20 minutes, or until they are golden brown and puffy, in the preheated oven. Before serving, take them out of the oven and let them cool slightly. Optional garnishes include chopped hazelnuts and powdered sugar for added sweetness. Enjoy your warm Nutella Cream Cheese Turnovers after serving!

Prep Time: 15 minutes

Cook Time: 20 minutes

armstrong white shepherds

[vivigator]

Cubed Melon Salad is a delightful and refreshing summer salad that combines the sweetness of watermelon, cantaloupe, and honeydew melon with the savory notes of feta cheese and the brightness of fresh mint. The balsamic vinaigrette dressing adds a tangy kick to this vibrant and colorful salad.

Ingredients: 2 cups cubed watermelon. 2 cups cubed cantaloupe. 2 cups cubed honeydew melon. 1/2 cup fresh mint leaves. 1/4 cup crumbled feta cheese. 1/4 cup chopped red onion. 1/4 cup balsamic vinaigrette dressing. Salt and pepper to taste.

Instructions: In a large bowl, combine the cubed watermelon, cantaloupe, and honeydew melon. Add the fresh mint leaves, crumbled feta cheese, and chopped red onion to the bowl with the melon cubes. Drizzle the balsamic vinaigrette dressing over the salad ingredients. Gently toss the salad to ensure everything is well mixed. Season with salt and pepper to taste. Chill the Cubed Melon Salad in the refrigerator for at least 30 minutes before serving. Serve the refreshing melon salad as a side dish or a light appetizer.

Prep Time: 15 minutes

Cook Time: 0 minutes

Anchor Text

[vivigator]

Delicious salmon cakes made with flaked salmon, breadcrumbs, and a blend of herbs and spices, served with a refreshing Greek yogurt cucumber sauce.

Ingredients: 1 lb salmon fillet, cooked and flaked. 1/2 cup breadcrumbs. 1/4 cup finely chopped red bell pepper. 1/4 cup finely chopped green onions. 2 cloves garlic, minced. 2 tbsp chopped fresh dill. 1/4 cup mayonnaise. 1 egg, beaten. Salt and pepper to taste. 1 cucumber, grated and squeezed to remove excess moisture. 1 cup Greek yogurt. 2 tbsp lemon juice. 1 tbsp chopped fresh mint. Salt and pepper to taste.

Instructions: In a large bowl, combine the cooked and flaked salmon with breadcrumbs, red bell pepper, green onions, garlic, dill, mayonnaise, beaten egg, salt, and pepper. Mix well. Form the mixture into patties and place them on a baking sheet lined with parchment paper. Chill in the refrigerator for 30 minutes. Meanwhile, prepare the Greek yogurt cucumber sauce. In a bowl, combine grated cucumber, Greek yogurt, lemon juice, chopped mint, salt, and pepper. Mix well. Preheat a skillet over medium heat and lightly grease with oil. Cook the salmon cakes for 3-4 minutes on each side, or until golden brown and cooked through. Serve the salmon cakes hot with the Greek yogurt cucumber sauce on the side.

Prep Time: 20 minutes

Cook Time: 10 minutes

pearl moss press

[vivigator]

Full of flavor, these Grilled Tandoori Tofu Skewers are ideal for a quick weeknight dinner or a backyard BBQ. The tangy and fragrant tandoori spice blend marinates the tofu, giving it a deliciously juicy and charred skewer.

Ingredients: 1 block extra-firm tofu, pressed and cubed. 1/4 cup plain vegan yogurt. 2 tablespoons tandoori masala. 1 tablespoon lemon juice. 1 tablespoon olive oil. 1 teaspoon minced garlic. 1 teaspoon grated ginger. 1/2 teaspoon ground cumin. 1/2 teaspoon paprika. Salt and pepper to taste. Skewers, soaked in water.

Instructions: In a bowl, mix vegan yogurt, tandoori masala, lemon juice, olive oil, minced garlic, grated ginger, ground cumin, paprika, salt, and pepper. Add cubed tofu to the marinade, ensuring all pieces are coated well. Marinate for at least 30 minutes or overnight for best flavor. Preheat grill to medium-high heat. Thread marinated tofu onto skewers. Grill skewers for 8-10 minutes, turning occasionally, until tofu is charred and cooked through. Serve hot with your favorite dipping sauce or chutney.

Prep Time: 40 minutes

Cook Time: 10 minutes

AR Tap Shooter

[vivigator]

You can still enjoy the tasty taste of KFC chicken tenders without the gluten. You can dip these tenders in a homemade honey mustard sauce and they will taste great. This recipe will satisfy your cravings for classic fried chicken, whether you choose to be gluten-free or have to be.

Ingredients: 1 lb chicken breast tenders. 1 cup gluten-free all-purpose flour. 1 teaspoon paprika. 1 teaspoon garlic powder. 1 teaspoon onion powder. 1 teaspoon dried thyme. 1/2 teaspoon salt. 1/2 teaspoon black pepper. 2 eggs. 2 tablespoons milk or non-dairy milk. 1 cup gluten-free breadcrumbs. Oil for frying. 1/4 cup honey. 1/4 cup Dijon mustard. 2 tablespoons mayonnaise. 1 tablespoon lemon juice. Salt and pepper to taste.

Instructions: In a shallow bowl, mix together the gluten-free flour, paprika, garlic powder, onion powder, dried thyme, salt, and black pepper. In another bowl, whisk together the eggs and milk. Place the gluten-free breadcrumbs in a third bowl. Dip each chicken tender into the flour mixture, then the egg mixture, and finally coat it with breadcrumbs, pressing gently to adhere. Heat oil in a frying pan over medium heat. Fry the chicken tenders in batches for about 3-4 minutes on each side, or until golden brown and cooked through. Remove and drain on paper towels. In a small bowl, whisk together honey, Dijon mustard, mayonnaise, lemon juice, salt, and pepper to make the honey mustard dipping sauce. Serve the gluten-free KFC-style chicken tenders with the honey mustard dipping sauce. Enjoy!

Prep Time: 20 minutes

Cook Time: 15 minutes

International Conference on Business and Engineering Research

[vivigator]

These crispy fried chicken wings from the Airfryer are a great option for a quick meal. They are sharp on the outside and smooth on the inside, with a great mix of kruiden.

Ingredients: 1 kg vastkokende aardappels. 2 eetlepels olijfolie. Zout en peper naar smaak. 1 theelepel paprikapoeder. 1 theelepel knoflookpoeder. 1 theelepel gedroogde tijm. 1 theelepel gedroogde rozemarijn.

Instructions: Was de aardappels grondig en snijd ze in gelijke stukken. Kook de aardappels in licht gezouten water gedurende 15-20 minuten, tot ze net gaar zijn. Giet af en laat ze even afkoelen. Verwarm de Airfryer voor op 200C. Meng in een kom de olijfolie, paprikapoeder, knoflookpoeder, gedroogde tijm en gedroogde rozemarijn. Leg de gekookte aardappelstukjes op een bakplaat en gebruik een aardappelstamper om ze voorzichtig plat te drukken tot ongeveer 1,5 cm dikte. Bestrijk de aardappels aan beide zijden met het oliemengsel en breng op smaak met zout en peper. Plaats de aardappels in de voorverwarmde Airfryer en bak gedurende 15-20 minuten, of tot ze goudbruin en knapperig zijn. Serveer de krokante gesmashte aardappels direct en geniet ervan!

Prep Time: 15 minutes

Cook Time: 20 minutes

société internationale d’ergologie

[vivigator]

Spicy Cajun Deviled Eggs are a tasty take on regular deviled eggs. A kick of heat comes from the Cajun seasoning and hot sauce. The creamy filling and fresh herbs keep the flavors in check. These deviled eggs are great as an appetizer or as a snack at a party.

Ingredients: 6 large eggs. 1/4 cup mayonnaise. 1 tablespoon Dijon mustard. 1 teaspoon Cajun seasoning. 1/4 teaspoon paprika. 1/4 teaspoon hot sauce. Salt and pepper to taste. Fresh chives or parsley for garnish.

Instructions: Place the eggs in a saucepan and cover with water. Bring to a boil over medium-high heat. Once boiling, reduce heat to low and simmer for 10-12 minutes. Remove eggs from heat and place in an ice bath to cool for 5 minutes. Peel the eggs and cut them in half lengthwise. Remove the yolks and place them in a bowl. Mash the yolks with mayonnaise, Dijon mustard, Cajun seasoning, paprika, hot sauce, salt, and pepper until smooth. Spoon the yolk mixture into the egg white halves or use a piping bag for a decorative touch. Garnish with fresh chives or parsley. Refrigerate until ready to serve. Enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

Mount Lorne Co Housing

[vivigator]

Succulent salmon fillets infused with zesty lime butter are served with a vibrant assortment of summer vegetables in this Paleo-friendly recipe. Cooking everything at once in foil packets guarantees that the flavors combine harmoniously to produce a tasty and nourishing meal.

Ingredients: 4 salmon fillets. 2 tablespoons ghee, melted. 2 tablespoons fresh lime juice. 2 cloves garlic, minced. 1 teaspoon lime zest. Salt and pepper, to taste. 2 cups summer vegetables such as zucchini, bell peppers, and cherry tomatoes, chopped. 1 tablespoon fresh parsley, chopped for garnish.

Instructions: Set oven temperature to 400F 200C. Melted ghee, lime juice, zest, minced garlic, salt, and pepper should all be combined in a small bowl. Cut four large pieces of foil. Put a fillet of salmon in the middle of each piece. Scatter the chopped summer vegetables over the top of the salmon fillets. Drizzle the salmon and vegetables with the lime butter mixture. To make packets, fold the foil over the salmon and veggies and seal tightly. After placing the foil packets on a baking sheet, bake them in a preheated oven for 15 to 20 minutes, or until the vegetables are soft and the salmon is cooked through. Once the foil packets have been carefully opened, top with chopped parsley and serve hot.

Prep Time: 15 minutes

Cook Time: 20 minutes

Darley Abbey

[vivigator]

Instead of regular cookies, try these gluten-free Zucchini Coconut Chocolate Chip Cookies. They taste great and are better for you. They taste great with shredded zucchini and coconut and are great for a treat without feeling bad about it!

Ingredients: 1 cup shredded zucchini, excess water squeezed out. 1/2 cup coconut oil, melted. 1/2 cup coconut sugar. 1 teaspoon vanilla extract. 1 1/2 cups almond flour. 1/4 cup coconut flour. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup dairy-free chocolate chips.

Instructions: Preheat oven to 350F 175C and line a baking sheet with parchment paper. In a large mixing bowl, combine shredded zucchini, melted coconut oil, coconut sugar, and vanilla extract. Add almond flour, coconut flour, baking soda, and salt to the mixture, stirring until well combined. Fold in dairy-free chocolate chips. Using a cookie scoop, drop dough onto the prepared baking sheet, leaving space between each cookie. Flatten each cookie slightly with the back of a spoon or your fingers. Bake for 12-15 minutes, or until cookies are golden brown around the edges. Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Prep Time: 15 minutes

Cook Time: 15 minutes

J L Minitoy Aussies

[vivigator]

It's easy to make and tastes great, and the hash browns give it extra heartiness. Perfect for a quick and tasty meal!

Ingredients: 4 cups vegetable broth. 1 can 28 oz crushed tomatoes. 2 cups frozen hash browns. 1 onion, diced. 2 cloves garlic, minced. 1 teaspoon dried basil. 1 teaspoon dried oregano. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1/4 teaspoon red pepper flakes optional. 1/2 cup heavy cream. Fresh basil leaves for garnish.

Instructions: In a large pot, saut diced onion and minced garlic until softened. Add vegetable broth, crushed tomatoes, frozen hash browns, dried basil, dried oregano, salt, black pepper, and red pepper flakes if desired. Bring to a boil. Reduce heat and let it simmer for 15-20 minutes or until hash browns are cooked through. Stir in heavy cream and simmer for an additional 5 minutes. Adjust seasoning to taste. Serve hot, garnished with fresh basil leaves.

Prep Time: 15 minutes

Cook Time: 25 minutes

Celaeno and Doodle

[vivigator]

This Pick-Me-Up Smoothie is a delicious blend of banana, almond butter, almond milk, and espresso. It's a perfect way to energize your day with a delightful combination of flavors.

Ingredients: 1 ripe banana. 2 tablespoons almond butter. 1 cup almond milk. 1 shot of espresso.

Instructions: Peel the ripe banana and place it in a blender. Add 2 tablespoons of almond butter to the blender. Pour 1 cup of almond milk into the blender. Add 1 shot of espresso to the blender. Blend all the ingredients until smooth and creamy. Pour the smoothie into a glass and enjoy your Pick-Me-Up Smoothie!

Prep Time: 5 minutes

Cook Time: 0 minutes

Lisa Bartel Dog Training

[vivigator]

A satisfying zero-carb lunch option, these cheesy keto tuna melts are loaded with flavor and protein. They make a perfect quick and easy meal for those following a low-carb or ketogenic diet.

Ingredients: 1 can tuna, drained. 1/4 cup shredded mozzarella cheese. 2 tbsp mayonnaise. 1/4 tsp garlic powder. 1/4 tsp onion powder. Salt and pepper to taste. 4 slices of cheddar cheese.

Instructions: Preheat your oven to 350F 175C. In a bowl, combine tuna, shredded mozzarella, mayonnaise, garlic powder, onion powder, salt, and pepper. Mix well. Place the cheddar cheese slices on a baking sheet lined with parchment paper. Divide the tuna mixture evenly among the cheddar cheese slices, spreading it out to cover each slice. Bake in the preheated oven for 10-12 minutes, or until the cheese is melted and bubbly. Remove from the oven and serve hot. Enjoy!

Prep Time: 10 minutes

Cook Time: 12 minutes

Cushie Jen

[vivigator]

Indulge in the rich flavors of chocolate and peanut butter with this decadent slow cooker cake. It's easy to prepare and perfect for satisfying your sweet tooth!

Ingredients: 1 box chocolate cake mix. 1 cup milk. 1/2 cup vegetable oil. 3 large eggs. 1 cup mini Reese's peanut butter cups, chopped. 1/2 cup creamy peanut butter. 1/2 cup powdered sugar. 1/4 cup unsweetened cocoa powder. 1 cup hot water. Vanilla ice cream optional, for serving.

Instructions: Put the chocolate cake mix, milk, vegetable oil, and eggs in a large bowl. Mix everything together well. Add the chopped Reese's peanut butter cups and mix them in. Put the powdered sugar, cocoa powder, and peanut butter in a different small bowl and mix them together until the mixture is smooth. Spread the peanut butter mix out over the slow cooker cake batter so that it covers the whole thing. Do not stir as you pour the hot water on top. Put the lid on top and cook on high for two to three hours, or until the cake is set and done all the way through. If you want, you can serve it warm with vanilla ice cream.

Prep Time: 10 minutes

Cook Time: 180 minutes

dalahäst stuteri swe

[vivigator]

This Easy Spring Pasta with Lemon Sauce is a light and cool dish that is great for the summer. When you mix fresh lemon, cherry tomatoes, and baby spinach, you get a bright and flavorful sauce that goes well with pasta.

Ingredients: 8 oz pasta. 2 tablespoons olive oil. 2 cloves garlic, minced. Zest of 1 lemon. Juice of 1 lemon. 1 cup cherry tomatoes, halved. 2 cups baby spinach. Salt and pepper to taste. Grated Parmesan cheese for serving.

Instructions: Cook pasta according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water. In a large skillet, heat olive oil over medium heat. Add minced garlic and cook until fragrant, about 1 minute. Add lemon zest and cherry tomatoes to the skillet. Cook for 2-3 minutes until tomatoes start to soften. Stir in baby spinach and cook until wilted, about 2 minutes. Add cooked pasta to the skillet along with lemon juice. Toss to combine, adding reserved pasta water as needed to create a smooth sauce. Season with salt and pepper to taste. Serve hot, topped with grated Parmesan cheese.

Prep Time: 10 minutes

Cook Time: 15 minutes

fr. thomas reeves

[vivigator]

This Vegan Baked Spaghetti recipe from Rabbit and Wolves is a comforting and satisfying dish perfect for any occasion. With a hearty marinara sauce, vegan ground beef substitute, and melted vegan mozzarella cheese, this dish is sure to please vegans and non-vegans alike.

Ingredients: 1 lb spaghetti noodles. 1 jar 24 oz marinara sauce. 1 cup vegan ground beef substitute. 1 cup diced onions. 1 cup diced bell peppers. 1 cup sliced mushrooms. 2 cloves garlic, minced. 1/4 cup nutritional yeast. 1 tsp dried oregano. 1 tsp dried basil. 1/2 tsp red pepper flakes. Salt and pepper to taste. 1 cup vegan mozzarella cheese, shredded.

Instructions: Before you start cooking, heat the oven to 375F 190C. Follow the directions on the package to cook the spaghetti noodles. Remove the water and set it aside. Put onions, bell peppers, mushrooms, and garlic in a large skillet and cook them until they get soft. Put the vegan ground beef substitute in the pan and cook it until it turns brown. Add the oregano, basil, red pepper flakes, salt, and pepper, along with the nutritional yeast and mix well. For 5 minutes, let it cook. In the skillet, mix the cooked spaghetti noodles with the sauce mixture. To coat, mix well. Put the spaghetti mixture in a baking dish that has been greased. Add vegan mozzarella cheese on top. Put it in an oven that is already hot and bake for 20 to 25 minutes, or until the cheese melts and bubbles. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 25 minutes

watonwan county fishing