Bna V5

Purple Lotus Spirtual Healing - Arts Academy Science - Codorus Trail of Treats - Nurses Caregivers

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This easy beef lo mein recipe is great for a quick dinner during the week. The taste is great, and it's ready quickly!

Ingredients: 8 oz flank steak, thinly sliced. 8 oz lo mein noodles. 2 tablespoons soy sauce. 2 tablespoons oyster sauce. 1 tablespoon hoisin sauce. 1 tablespoon sesame oil. 2 cloves garlic, minced. 1 teaspoon ginger, grated. 1 red bell pepper, thinly sliced. 1 cup sliced mushrooms. 2 green onions, sliced. 2 tablespoons vegetable oil. Salt and pepper to taste.

Instructions: Cook the lo mein noodles according to package instructions. Drain and set aside. In a small bowl, mix together soy sauce, oyster sauce, hoisin sauce, and sesame oil. Set aside. Heat vegetable oil in a large skillet or wok over medium-high heat. Add garlic and ginger, cook for 30 seconds until fragrant. Add sliced flank steak and cook until browned, about 2-3 minutes. Add bell pepper and mushrooms, cook for another 2 minutes until vegetables are tender. Stir in the cooked noodles and sauce mixture. Cook for 2-3 minutes until heated through and well combined. Season with salt and pepper to taste. Garnish with sliced green onions before serving. Enjoy your quick and delicious beef lo mein!

Prep Time: 10 minutes

Cook Time: 15 minutes

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[bna-v5]

You can enjoy this Skinny Chicken and Vegetable Stew on a cold night in. It's a hearty and healthy meal. It's a filling dish that's low in fat and calories and full of healthy vegetables and lean protein.

Ingredients: 1 lb boneless, skinless chicken breasts, diced. 2 cups low-sodium chicken broth. 1 onion, chopped. 2 carrots, sliced. 2 celery stalks, sliced. 1 can 14.5 oz diced tomatoes. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. Salt and pepper to taste.

Instructions: Place diced chicken, chopped onion, sliced carrots, sliced celery, diced tomatoes, dried thyme, and dried rosemary into the slow cooker. Pour chicken broth over the ingredients. Season with salt and pepper to taste. 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. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 360 minutes

JFF DUT TC

[bna-v5]

Experience the fusion of sushi and grilled halibut with zesty lime slices. These Spiced Halibut and Lime Skewers Sushi rolls are bursting with flavor and texture, combining the freshness of fish with aromatic spices and tangy citrus notes.

Ingredients: 200g sushi rice. 250ml water. 200g halibut fillet, cut into cubes. 1 lime, thinly sliced. 1 teaspoon ground cumin. 1 teaspoon ground coriander. 1/2 teaspoon chili powder. 1 tablespoon soy sauce. 1 tablespoon sesame oil. 1 tablespoon olive oil. Salt to taste. 4 nori seaweed sheets.

Instructions: Put water and sushi rice in a pot. Bring to a boil, then turn down the heat, cover, and let it simmer for 18 to 20 minutes, or until the rice is done and the water is gone. Put chili powder, cumin, coriander, soy sauce, olive oil, sesame oil, and salt in a bowl. Mix them all together. Cover the halibut cubes and lime slices all over with the spice mix. Let it sit for 15 to 20 minutes. Set the grill pan on medium heat. Halibut cubes and lime slices that have been marinated should be put on skewers. Halibut should be cooked through and have grill marks after being grilled for 3 to 4 minutes on each side. A nori sheet should be put on a bamboo sushi mat. Add a thin layer of sushi rice on top of the nori, making sure to leave some space at the top. Grilled halibut and lime slices should be put on a skewer and laid out across the rice. With the bamboo mat, roll the sushi tightly, using light pressure as you go. With a sharp knife, cut the sushi roll into small pieces that are easy to eat. Do it again with the rest of the ingredients to make more sushi rolls. Warm up the skewers of halibut and lime and serve them. If you want, you can get sushi with soy sauce and pickled ginger.

Prep Time: 30 minutes

Cook Time: 10 minutes

Vivid Faction

[bna-v5]

Chicken noodle soup made with homemade noodles and tender chicken.

Ingredients: 2 lbs chicken breasts, shredded. 4 carrots, sliced. 3 celery stalks, chopped. 1 onion, diced. 4 cups chicken broth. 8 oz egg noodles. 1 tsp thyme. Salt and pepper to taste.

Instructions: In the slow cooker, mix everything together except the noodles. Set the heat to low and leave it alone for six hours. After you add the noodles, cook for another 30 minutes.

Prep Time: 20 minutes

Cook Time: 390 minutes

HatGenSoc

[bna-v5]

These sliders are a fun take on the classic BLT sandwich. They have all the great flavors in small servings.

Ingredients: 12 slices bacon. 6 small dinner rolls or slider buns, halved. 6 leaves lettuce. 2 large tomatoes, thinly sliced. Mayonnaise, to taste. Salt and pepper, to taste.

Instructions: Get the oven ready by heating it up to 400F 200C. Put bacon slices on a baking sheet that has parchment paper on it. In about 15 to 20 minutes, the food will be crispy. Take it out of the oven and use paper towels to soak up any extra grease. On the bottom half of each dinner roll or slider bun, spread mayonnaise. On the bottom halves of the buns, put lettuce, tomato slices, and crispy bacon. Add pepper and salt to taste. Add the last few bun halves on top. To keep the sliders in place, you can use toothpicks. Serve and have fun!

Prep Time: 10 minutes

Cook Time: 20 minutes

Wisconsin Mobile Notary's

[bna-v5]

These Spicy Pork Skewers with Habanero Sauce will make your Fourth of July party extra spicy. The pork gets big flavors and a satisfying heat from the habanero marinade. Great for grilling and having fun with family and friends.

Ingredients: 1.5 lbs pork loin, cut into 1-inch cubes. 2 habanero peppers, minced. 3 cloves garlic, minced. 1/4 cup soy sauce. 2 tablespoons olive oil. 1 tablespoon honey. 1 teaspoon cumin powder. 1 teaspoon paprika. Salt and black pepper to taste. Wooden skewers, soaked in water.

Instructions: Cut up the garlic and habanero peppers and put them in a bowl with the soy sauce, olive oil, honey, cumin powder, paprika, salt, and black pepper. To make the marinade, mix it well. Put the pork cubes on the wet wooden skewers, making sure there is some space between each one so they cook evenly. Fill a small dish with water and pour the habanero marinade over the skewers. Make sure the pork is covered all the way through. Put the dish in the fridge with the lid on for at least 30 minutes, or for the best results, marinate it overnight. Warm up the grill over medium-high heat. Take the pork skewers that have been marinated out of the fridge and let them warm up at room temperature. Put the skewers on a grill that has already been heated up. Cook for 10 to 12 minutes, turning them over every so often, until the pork is cooked all the way through and the edges are slightly charred. For extra flavor, baste the skewers with the rest of the marinade while they're cooking on the grill. After the skewers are done, take them off the grill and let them cool down for a while. Hot habanero sauce and spicy pork skewers should be served. For extra spice, extra minced habanero peppers can be added on top. Have a great Fourth of July with these spicy pork skewers!

Prep Time: 20 minutes

Cook Time: 12 minutes

Wendy Watson

[bna-v5]

Cookie Dough S'mores combine the classic campfire treat with the irresistible flavor of chocolate chip cookie dough. It's a gooey, indulgent, and utterly delightful dessert that's perfect for sharing with friends and family around the campfire or at home.

Ingredients: 1 package of marshmallows. 1 package of chocolate chip cookie dough. 1 package of graham crackers. 1 chocolate bar.

Instructions: Set the oven temperature to 175C 350F. Shape the dough for the cookies into tiny balls and arrange them on a baking sheet. The cookie dough balls should be baked for ten to twelve minutes, or until they are golden brown and have a crispy exterior. Break the chocolate bar into pieces and the graham crackers into squares while the cookie dough bakes. After the cookie dough is finished, take it out of the oven and allow it to cool for a short while. Gently toast a marshmallow over an open flame until the inside is oozy and golden brown. Place a square of graham crackers on top of the toasted marshmallow. Top the marshmallow with a piece of chocolate and a piece of baked cookie dough. To assemble, place another square of graham crackers on top. To make as many Cookie Dough S'mores as you like, repeat the steps above. Savor your mouthwatering Cookie Dough S'mores right away!

Prep Time: 15 minutes

Cook Time: 10 minutes

Meyeroff Internship Fellowship

[bna-v5]

A refreshing twist on the classic Negroni, this cocktail adds a bubbly touch with the addition of prosecco.

Ingredients: 1 oz gin. 1 oz Campari. 1 oz sweet vermouth. Chilled prosecco, to top. Orange twist, for garnish.

Instructions: Put ice in a mixing glass and add the gin, Campari, and sweet vermouth. For about 30 seconds, stir until the mixture is very cold. Pour into a coupe glass that has been chilled. Put some chilled prosecco on top. An orange twist is a nice touch.

Prep Time: 5 minutes

Cook Time: 0 minutes

tabatha hopkins official

[bna-v5]

Elevate your dessert table with these delightful Masquerade Chocolate Covered Oreos Cake Pops. The combination of chocolatey Oreo goodness, creamy cream cheese, and vibrant masquerade decorations make these pops a perfect sweet treat for any occasion.

Ingredients: 1 package of chocolate sandwich cookies like Oreos. 1 package of cream cheese, softened. 1 cup of chocolate chips, melted. Assorted colored melting chocolates for decoration. Cake pop sticks.

Instructions: Using a food processor or rolling pin, finely crush the chocolate sandwich cookies into crumbs. You can also crush them in a sealed plastic bag. Blend the softened cream cheese and crushed cookies thoroughly in a mixing bowl. Shape the mixture into tiny cake balls and arrange them on a tray covered with parchment paper. In a bowl that is safe to use in the microwave, melt the chocolate chips in 30-second increments, stirring after each to ensure smoothness. Each cake pop stick should have its tip dipped into the melted chocolate before being inserted into a cake ball and frozen for 15 minutes to solidify. Make sure every cake pop is completely covered by dipping it into the melted chocolate and letting any extra drip off. Reposition the cake pops covered in chocolate onto the tray lined with parchment paper. Melt the various colored chocolates as directed on the package to decorate the cake pops with a masquerade theme. Before serving, let the decorations and chocolate coating set completely. Present and savor the Oreo Cake Pops with Masquerade Chocolate Covers!

Prep Time: 30 minutes

Cook Time: 15 minutes

Wakefield Chorus

[bna-v5]

This Easy Greek Chicken Bake is a tasty and filling paleo and low-carb meal. Mediterranean herbs season juicy chicken breasts, which are then surrounded by cherry tomatoes and kalamata olives and topped with creamy feta cheese. This meal is easy and tasty, and it's great for a weeknight dinner.

Ingredients: 4 boneless, skinless chicken breasts. 1/4 cup olive oil. 3 cloves garlic, minced. 1 tablespoon dried oregano. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1 cup cherry tomatoes, halved. 1/2 cup kalamata olives, pitted. 1/4 cup crumbled feta cheese. Fresh parsley, chopped for garnish.

Instructions: Preheat oven to 375F 190C. In a small bowl, mix together olive oil, minced garlic, oregano, thyme, rosemary, salt, and black pepper. Place chicken breasts in a baking dish. Pour the olive oil mixture over the chicken, coating evenly. Arrange cherry tomatoes and kalamata olives around the chicken in the baking dish. Bake in the preheated oven for 25-30 minutes, or until chicken is cooked through. Sprinkle crumbled feta cheese over the chicken and bake for an additional 5 minutes, until cheese is melted. Garnish with chopped fresh parsley before serving.

Prep Time: 10 minutes

Cook Time: 30 minutes

Marie Medina

[bna-v5]

Enjoy the sweet and rich flavors of coffee with caramel added to it. It's perfect for a cozy spring day. This tasty coffee recipe is a tribute to SevenStar's "Smell of Coffee" art print on Etsy. Create your own coffee masterpiece and enjoy the beauty of both art and coffee.

Ingredients: 1 cup of freshly brewed coffee. 2 tablespoons of caramel syrup. 1/4 cup of frothed milk. Whipped cream for topping. Cocoa powder for garnish. Caramel drizzle for decoration.

Instructions: Make a strong cup of your favorite coffee mix. Add the caramel syrup and stir it in while it's still hot. Whip the milk up until it's light and fluffy. Put the coffee with caramel into a fun cup or glass. Add the frothed milk to the coffee and let it rise to the top, making a pretty layer. Add a big dollop of whipped cream as a garnish. Add a little cocoa powder to the whipped cream to make it smell and taste great. Add a beautiful drizzle of caramel sauce to finish. Have fun making your Spring Sale coffee art print!

Prep Time: 5 minutes

Cook Time: 5 minutes

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[bna-v5]

These tasty chocolate oat bar bites are good for you, don't need to be baked, and are great for a quick snack or dessert. They don't have any gluten or dairy and are full of tasty flavors!

Ingredients: 1 cup oats. 1/2 cup almond butter. 1/4 cup maple syrup. 1/4 cup vegan chocolate chips. 1/4 cup chopped nuts optional.

Instructions: Mix the oats, almond butter, and maple syrup together in a bowl until everything is well mixed. Add the chocolate chips and chopped nuts and mix them in. Put the mixture in a baking dish that has been lined with parchment paper. Put it in the fridge for at least an hour. Cut it up into little bites and enjoy!

Prep Time: 10 minutes

Cook Time: 0 minutes

Pampered Ladies Leicester

[bna-v5]

Cool down on a hot day with these refreshing and hydrating pineapple, mint, and coconut water popsicles. They're a perfect blend of tropical flavors with a hint of mint freshness.

Ingredients: 2 cups fresh pineapple chunks. 1/4 cup fresh mint leaves. 2 cups coconut water.

Instructions: In a blender, combine pineapple chunks, mint leaves, and coconut water. Blend until smooth. Pour mixture into popsicle molds. Insert popsicle sticks into molds. Freeze for at least 4 hours or until solid. To remove popsicles from molds, run warm water over the outside of the molds for a few seconds. Enjoy these refreshing tropical popsicles!

Prep Time: 10 minutes

Cook Time: 240 minutes

Isstic 2018

[bna-v5]

Keto-friendly spinach and white bean soup that is rich and creamy but doesn't have any carbs. It's a tasty and healthy dish that will warm you up on a cold day.

Ingredients: 2 cups spinach, chopped. 1 can of white beans, drained and rinsed. 4 cups chicken or vegetable broth. 1/2 cup heavy cream. 2 cloves garlic, minced. 1 small onion, chopped. 2 tablespoons olive oil. Salt and pepper to taste.

Instructions: Put olive oil in a big pot and heat it over medium-low heat. When you add the chopped onion and minced garlic, saut until the onion softens. Put in chicken or vegetable broth and raise the heat. Add the white beans that have been drained and chopped spinach. Let it cook for 10 to 15 minutes so the flavors can blend. Add the heavy cream and season with pepper and salt to taste. Let it cook for five more minutes. Serve hot, and if you want, top with grated Parmesan.

Prep Time: 10 minutes

Cook Time: 20 minutes

Welcome to Miss Bosellos Class

[bna-v5]

This Lemon Herb Chicken Dinner in One Pan is easy to make, tastes great, and doesn't take much time to clean up. Lemon and herbs are used to add bright flavors to tender chicken breasts that are roasted with baby potatoes, cherry tomatoes, and red onion.

Ingredients: 4 boneless, skinless chicken breasts. 1 pound baby potatoes, halved. 1 cup cherry tomatoes. 1 small red onion, sliced. 3 cloves garlic, minced. 2 tablespoons olive oil. 1 lemon, sliced. 2 tablespoons fresh parsley, chopped. 1 teaspoon dried thyme. Salt and pepper to taste.

Instructions: Get the oven ready by heating it up to 400F 200C. Diced red onion, cherry tomatoes, olive oil, dried thyme, salt, and pepper. Put all of these ingredients in a large bowl and toss them together. Place the vegetable mix on a baking sheet that has been lined with aluminum foil or parchment paper. Add salt, pepper, and chopped parsley to both sides of the chicken breasts. On the baking sheet, put the seasoned chicken breasts on top of the vegetable mix. Cover the chicken breasts with lemon slices. After the oven is hot, bake for 25 to 30 minutes, or until the potatoes are soft and the chicken is cooked all the way through. Serve hot, and if you want, top with more fresh parsley.

Prep Time: 10 minutes

Cook Time: 30 minutes

Jonathan Lerner Articles

[bna-v5]

Enjoy a rich chocolate dessert with little work by using your slow cooker. This Chocolate Lava Cake is rich, gooey, and absolutely delicious. It's a simple way to satisfy your sweet tooth.

Ingredients: 1 box chocolate cake mix. 1 1/4 cups milk. 1/2 cup vegetable oil. 3 large eggs. 1 cup chocolate chips. 1/2 cup water. Cooking spray.

Instructions: In a bowl, mix together the chocolate cake mix, milk, vegetable oil, and eggs until well combined. Spray the slow cooker with cooking spray. Pour the cake batter into the slow cooker. Sprinkle chocolate chips evenly over the top of the batter. Pour water over the batter and chocolate chips. Cover and cook on low for 3-4 hours or until the cake is set around the edges but still gooey in the center. Serve warm with ice cream or whipped cream.

Prep Time: 10 minutes

Cook Time: 180 minutes

Green Island Painting

[bna-v5]

This is a delicious gluten-free version of the classic Chicken Cordon Bleu. It's filled with ham, Swiss cheese, and pesto sauce, which makes it a tasty and filling dish for people who are sensitive to gluten.

Ingredients: 4 boneless, skinless chicken breasts. Salt and pepper to taste. 4 slices gluten-free ham. 4 slices Swiss cheese. 1/2 cup gluten-free pesto sauce. 1/4 cup gluten-free breadcrumbs. 2 tablespoons olive oil.

Instructions: Turn on your oven and heat it up to 375F 190C. Put each chicken breast between two pieces of plastic wrap. Use a meat mallet or rolling pin to pound each breast to a thickness of 1/4 inch. Add salt and pepper to each chicken breast. Each chicken breast should have 1 tablespoon of pesto sauce spread on it. On top of each chicken breast, put a slice of ham and a slice of Swiss cheese. Use toothpicks to hold each chicken breast together as you roll it up tightly. Use olive oil to cover the outside of each chicken roll. Spread out the gluten-free breadcrumbs on top of the chicken rolls. Put the chicken rolls in a baking dish and bake for 25 to 30 minutes, or until the cheese melts and the chicken is fully cooked. Take out the toothpicks before serving.

Prep Time: 15 minutes

Cook Time: 30 minutes

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