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David D Kirkpatrick - Dorota Greta - Crossover Radio - Expanding Consciousness Collective - Lymington Open Gardens

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With the rich flavors of bacon and blue cheese, these meatballs are full of flavor and would make a great appetizer or main dish.

Ingredients: 1 lb ground beef. 6 slices bacon, cooked and crumbled. 1/2 cup blue cheese, crumbled. 1/4 cup breadcrumbs. 1 egg. 2 cloves garlic, minced. Salt and pepper to taste. 1/4 cup chopped parsley, for garnish.

Instructions: Preheat oven to 375F 190C. In a large bowl, mix together ground beef, crumbled bacon, blue cheese, breadcrumbs, egg, minced garlic, salt, and pepper until well combined. Form the mixture into meatballs, about 1-2 inches in diameter, and place them on a baking sheet lined with parchment paper. Bake in the preheated oven for 20-25 minutes, or until the meatballs are cooked through and browned on the outside. Garnish with chopped parsley before serving.

Prep Time: 15 minutes

Cook Time: 25 minutes

Winters Pen

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Enjoy the cozy flavors of apple cider in these delicious keto-friendly muffins. Perfect for a quick breakfast or snack, these muffins are moist, flavorful, and low in carbs.

Ingredients: 2 cups almond flour. 1/4 cup granulated erythritol sweetener. 2 tsp baking powder. 1 tsp ground cinnamon. 1/4 tsp ground nutmeg. 1/4 tsp salt. 1/2 cup unsweetened applesauce. 1/4 cup apple cider vinegar. 2 large eggs. 1/4 cup melted coconut oil. 1 tsp vanilla extract.

Instructions: Preheat oven to 350F 175C and line a muffin tin with liners. In a large bowl, mix almond flour, sweetener, baking powder, cinnamon, nutmeg, and salt. In another bowl, whisk together applesauce, apple cider vinegar, eggs, melted coconut oil, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until well combined. Divide the batter evenly among the muffin cups. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Prep Time: 15 minutes

Cook Time: 20 minutes

Your Coach DrB

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Cheese sliders are the perfect bite-sized burgers that are great for parties or a quick snack. These mini burgers are loaded with flavor and topped with a savory sauce.

Ingredients: 12 slider buns. 1 pound ground beef. Salt and pepper to taste. 12 slices cheddar cheese. 1/2 cup diced onions. 1/2 cup diced pickles. 1/4 cup ketchup. 1/4 cup mayonnaise. 2 tablespoons butter, melted.

Instructions: Preheat your grill or stovetop griddle over medium-high heat. Divide the ground beef into 12 equal portions and shape them into small patties. Season each patty with salt and pepper. Place the patties on the grill or griddle and cook for about 2-3 minutes on each side or until they reach your desired level of doneness. During the last minute of cooking, add a slice of cheddar cheese to each patty and allow it to melt. While the patties are cooking, split the slider buns and brush the insides with melted butter. Toast the buns on the grill or griddle until they are lightly browned. In a small bowl, mix together the diced onions, diced pickles, ketchup, and mayonnaise to make a sauce. Assemble the sliders by placing a cheesy patty on the bottom half of each bun, then spooning some of the sauce mixture over the patty. Top with the other half of the bun and secure with a toothpick. Serve hot, and enjoy your delicious cheese sliders!

Prep Time: 15 minutes

Cook Time: 10 minutes

Athirah Md Desa

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A hearty and tasty chili verde made with white beans, green salsa, and tender pork. With the Instant Pot, this dish is quick and easy, making it great for a weeknight dinner.

Ingredients: 2 lbs pork shoulder, diced. 1 cup chicken broth. 1 cup green salsa. 2 cans 15 oz each white beans, drained and rinsed. 1 onion, diced. 3 cloves garlic, minced. 2 teaspoons ground cumin. 1 teaspoon dried oregano. 1 teaspoon salt. 1/2 teaspoon black pepper. 2 tablespoons vegetable oil. Fresh cilantro, chopped for garnish. Lime wedges for serving.

Instructions: Turn on Instant Pot and select 'Saute' mode. Heat vegetable oil in the pot, then add diced pork shoulder. Sear until browned on all sides. Add diced onions and minced garlic, saut until softened. Pour in chicken broth to deglaze the pot, scraping up any browned bits from the bottom. Stir in green salsa, white beans, ground cumin, dried oregano, salt, and black pepper. Cancel 'Saute' mode and secure the Instant Pot lid. Set to 'Manual' or 'Pressure Cook' mode for 25 minutes. Once cooking is complete, allow natural pressure release for 10 minutes, then perform a quick release. Open the lid and stir the chili verde. Adjust seasoning if necessary. Serve hot, garnished with chopped cilantro and lime wedges. Enjoy the delicious Instant Pot Chili Verde!

Prep Time: 15 minutes

Cook Time: 25 minutes

Tomcat Bridge Builders

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These 3-Ingredient S'mores Cookie Bites are a delightful and easy-to-make dessert that captures the classic s'mores flavor in a bite-sized cookie. With just three simple ingredients, you can whip up a batch of these delicious treats in no time.

Ingredients: 1 cup graham cracker crumbs. 1 cup chocolate chips. 1 cup mini marshmallows.

Instructions: Start by heating the oven to 350F 175C. Put the chocolate chips, mini marshmallows, and graham cracker crumbs in a large bowl. Combine the parts until they are well mixed. Roll the mixture into small balls that are easy to eat. Place the balls on a baking sheet that has been lined with parchment paper. Place the cookie bites in an oven that has already been heated. Bake for 8 to 10 minutes, or until the marshmallows turn golden brown. Once you take the baking sheet out of the oven, let the cookie bites cool for a few minutes. Then, move them to a wire rack to finish cooling. The cookie bites are ready to eat once they have cooled down. These S'mores Cookie Bites only need three ingredients and are a quick and tasty treat!

Prep Time: 15 minutes

Cook Time: 10 minutes

Maria Lager

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This Meal Prep Chicken Salad tastes great and is easy enough to make for lunch or dinner. It's creamy, sour, and full of healthy ingredients that will keep you full.

Ingredients: 2 cups cooked chicken, shredded. 1/2 cup Greek yogurt. 1/4 cup mayonnaise. 1/4 cup diced red onion. 1/4 cup diced celery. 1/4 cup diced bell pepper. 1/4 cup chopped fresh parsley. 1 tablespoon Dijon mustard. 1 tablespoon lemon juice. Salt and pepper to taste.

Instructions: Shred the chicken and mix it with Greek yogurt, mayonnaise, celery, bell pepper, parsley, Dijon mustard, and lemon juice in a large bowl. Mix the ingredients together well until they are all evenly mixed in. Add pepper and salt to taste. Put some of the chicken salad into each meal prep container. For up to 4 days, cover and put in the fridge.

Prep Time: 15 minutes

Cook Time: 0 minutes

Icookcastle

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This Bourbon Whiskey Sour with Egg White has a velvety texture and a frothy foam top that make the classic cocktail experience even better. The rich bourbon flavor is balanced by the sour lemon and the sweetness from the simple syrup.

Ingredients: 2 oz Bourbon whiskey. 1 oz fresh lemon juice. 3/4 oz simple syrup. 1 egg white. Ice cubes.

Instructions: Combine bourbon, lemon juice, simple syrup, and egg white in a shaker without ice. Dry shake vigorously for about 10-15 seconds to emulsify the egg white. Add ice to the shaker and shake again until well chilled, about 10-15 seconds. Strain the mixture into a chilled glass filled with ice cubes. Garnish with a lemon twist or cherry if desired.

Prep Time: 5 minutes

Cook Time: 0 minutes

Snagem

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Take a stroll through your Saturday morning with this delicious coffee from Atlanta, Georgia's East Pole Coffee Co. This coffee's rich and flavorful brew will go well with your weekend plans.

Ingredients: 2 tablespoons of East Pole Coffee Co Atlanta, Georgia beans. 16 ounces of filtered water. 1 tablespoon of sugar adjust to taste. 2 tablespoons of half-and-half or your choice of milk.

Instructions: Grind the East Pole Coffee Co beans to a medium-coarse consistency. Boil 16 ounces of filtered water and let it cool slightly for a minute. Add the ground coffee to a French press or pour-over filter. Pour about 4 ounces of hot water over the coffee grounds to bloom them. Let it sit for 30 seconds. Slowly pour the remaining hot water over the coffee grounds in a circular motion. Ensure all grounds are saturated. Place the lid on the French press or cover the pour-over and let the coffee steep for 4 minutes. After steeping, press the French press plunger or remove the pour-over filter. Pour the brewed coffee into a cup and stir in 1 tablespoon of sugar adjust to taste. Add 2 tablespoons of half-and-half or your choice of milk. Enjoy your Saturday Stroll coffee!

Prep Time: 5 minutes

Cook Time: 5 minutes

Beautiful Body Art

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Indulge in the creamy decadence of this gluten-free white chocolate salted caramel mousse. Perfect for satisfying your sweet cravings without the worry of gluten.

Ingredients: 1 cup white chocolate chips ensure gluten-free. 1/4 cup caramel sauce ensure gluten-free. 2 cups heavy cream. 1 teaspoon vanilla extract. Pinch of sea salt.

Instructions: In a microwave-safe bowl, melt the white chocolate chips in 30-second intervals, stirring in between until smooth. Whisk in the caramel sauce until fully incorporated. In a separate bowl, whip the heavy cream and vanilla extract until stiff peaks form. Gently fold the whipped cream into the white chocolate caramel mixture until well combined. Divide the mousse into serving cups or glasses. Sprinkle a pinch of sea salt over the top of each serving. Chill in the refrigerator for at least 2 hours before serving. Enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

Studi Sitchiniani

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Boost your taste buds with this crisp Mandarin Orange Spinach Salad topped with juicy chicken and a tangy Lemon Honey Ginger Dressing. It's a great keto-friendly meal that is both light and filling!

Ingredients: 2 cups cooked chicken breast, shredded or diced. 6 cups fresh spinach leaves. 1 can 11 oz mandarin oranges, drained. 1/4 cup sliced almonds, toasted. 1/4 cup red onion, thinly sliced. 1/4 cup feta cheese, crumbled. For the dressing:. 2 tablespoons olive oil. 2 tablespoons lemon juice. 1 tablespoon honey or sugar-free sweetener for keto. 1 teaspoon grated ginger. Salt and pepper to taste.

Instructions: The cooked chicken, spinach leaves, mandarin oranges, sliced almonds, red onion, and feta cheese should all be put in a large salad bowl. To make the dressing, mix the honey or sugar-free sweetener, grated ginger, salt, and pepper in a small bowl with a whisk. Add the dressing to the salad and toss it around so that it's all covered. Serve right away as a healthy and refreshing main dish or side dish.

Prep Time: 15 minutes

Cook Time: 0 minutes

Picom 3D

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This easy vegan cookie dough recipe is perfect for satisfying your sweet cravings without any baking required. Made with wholesome ingredients, it's a guilt-free treat!

Ingredients: 1 cup rolled oats. 1/4 cup maple syrup. 1/4 cup almond butter. 1/4 cup dairy-free chocolate chips. 1/2 tsp vanilla extract. Pinch of salt.

Instructions: In a food processor, blend rolled oats until they form a fine flour-like consistency. Add maple syrup, almond butter, vanilla extract, and a pinch of salt to the oat flour. Blend until well combined and dough-like. Transfer the dough to a mixing bowl and fold in the dairy-free chocolate chips. Using a spoon or your hands, roll the dough into small bite-sized balls and place them on a baking sheet lined with parchment paper. Chill the cookie dough balls in the refrigerator for at least 30 minutes to firm up. Enjoy the vegan cookie dough as is or use it to top your favorite desserts! Store any leftovers in an airtight container in the refrigerator for up to one week.

Prep Time: 10 minutes

Cook Time: 0 minutes

Sinclair Spotteds

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The delicious combination of sweet and savory flavors in these Marshmallow Popcorn Treats with Dark Chocolate Drizzle is delightful. This mouthwatering snack is ideal for any occasion because it combines rich dark chocolate, crunchy popcorn, and oozy marshmallows.

Ingredients: 10 cups popped popcorn. 3 cups mini marshmallows. 3 tablespoons unsalted butter. 1 cup dark chocolate chips.

Instructions: Place the mini marshmallows and the popped popcorn in a large mixing bowl. Heat a small saucepan over low heat to melt the butter. After adding the melted butter, gently toss to ensure that everything is evenly coated. Use parchment paper to line a baking sheet. Evenly distribute the coated popcorn mixture onto the baking sheet that has been preheated. Melt the dark chocolate chips in 30-second increments in a microwave-safe bowl, stirring in between, until smooth. Pour the melted dark chocolate over the baking sheet's popcorn mixture. Let the chocolate firm up for approximately half an hour. Break the popcorn mixture into pieces and serve once it has set.

Prep Time: 15 minutes

Cook Time: 5 minutes

Fairview Baptist Church Mineral Wells

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These oven-baked potato fries with herbed sea salt are a delicious and healthier alternative to deep-fried fries. The combination of aromatic herbs and sea salt elevates the flavor to a whole new level.

Ingredients: 4 large russet potatoes. 2 tablespoons olive oil. 2 teaspoons dried rosemary. 2 teaspoons dried thyme. 2 teaspoons dried oregano. 1 teaspoon garlic powder. 1 teaspoon onion powder. 1 teaspoon sea salt. 1/2 teaspoon black pepper.

Instructions: Preheat your oven to 425F 220C. Wash and peel the potatoes, then cut them into even-sized fries. In a large mixing bowl, combine olive oil, dried rosemary, dried thyme, dried oregano, garlic powder, onion powder, sea salt, and black pepper. Mix well. Add the potato fries to the bowl and toss them in the herbed olive oil mixture until they are evenly coated. Spread the fries out in a single layer on a baking sheet lined with parchment paper or a silicone baking mat. Bake in the preheated oven for 30-35 minutes, or until the fries are golden brown and crispy, flipping them halfway through for even cooking. Remove from the oven and let them cool for a few minutes before serving. Sprinkle with additional sea salt if desired, and enjoy your herbed sea salt potato fries!

Prep Time: 15 minutes

Cook Time: 35 minutes

Mark Lakeman

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A comforting and hearty chowder filled with diced ham, sweet corn, potatoes, and carrots, all simmered in a creamy broth with melted cheddar cheese.

Ingredients: 1 lb diced ham. 1 onion, diced. 3 cloves garlic, minced. 4 cups frozen corn kernels. 4 cups chicken broth. 1 cup diced potatoes. 1 cup diced carrots. 2 cups shredded cheddar cheese. 1 cup heavy cream. Salt and pepper to taste. 2 tbsp cornstarch. 2 tbsp water.

Instructions: In a slow cooker, combine diced ham, diced onion, minced garlic, frozen corn kernels, chicken broth, diced potatoes, and diced carrots. Cook on low for 6-8 hours or high for 3-4 hours, until vegetables are tender. About 30 minutes before serving, stir in shredded cheddar cheese and heavy cream. In a small bowl, mix cornstarch and water to create a slurry. Stir into the chowder to thicken. Season with salt and pepper to taste. Continue cooking for an additional 30 minutes on low. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 360 minutes

Montgomery County Red Raiders

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This Cajun Chicken Caesar Pasta Salad combines the bold flavors of Cajun-spiced chicken with the classic Caesar salad ingredients for a satisfying and flavorful dish.

Ingredients: 8 oz pasta shells. 2 chicken breasts, diced. 1 tbsp Cajun seasoning. 2 tbsp olive oil. 4 cups romaine lettuce, chopped. 1/2 cup Caesar dressing. 1/4 cup grated Parmesan cheese. 1 cup cherry tomatoes, halved. 1/4 cup croutons.

Instructions: Cook pasta according to package instructions. Drain and set aside to cool. In a bowl, toss diced chicken with Cajun seasoning until well coated. Heat olive oil in a skillet over medium heat. Cook seasoned chicken until cooked through, about 6-8 minutes. Set aside to cool. In a large mixing bowl, combine cooked pasta, chopped romaine lettuce, cherry tomatoes, and cooled Cajun chicken. Add Caesar dressing and grated Parmesan cheese. Toss until well combined. Top with croutons before serving. Enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

read around foxborough

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These vegan cheesy pinto bean stuffed poblano peppers are a flavorful and satisfying dish. Packed with protein from the beans and quinoa, and topped with melted vegan cheese, they make a delicious and nutritious meal.

Ingredients: 4 large poblano peppers. 1 cup cooked pinto beans. 1 cup cooked quinoa. 1 cup vegan cheese, shredded. 1/2 cup corn kernels. 1/4 cup diced red onion. 1/4 cup chopped fresh cilantro. 2 cloves garlic, minced. 1 teaspoon ground cumin. 1 teaspoon chili powder. 1/2 teaspoon smoked paprika. Salt and pepper to taste. 1 tablespoon olive oil.

Instructions: Preheat the oven to 375F 190C. Cut the tops off the poblano peppers and remove the seeds and membranes. In a large bowl, mix together the cooked pinto beans, cooked quinoa, vegan cheese, corn kernels, red onion, cilantro, minced garlic, cumin, chili powder, smoked paprika, salt, and pepper. Stuff each poblano pepper with the bean and quinoa mixture. Place the stuffed peppers in a baking dish and drizzle with olive oil. Cover the baking dish with aluminum foil and bake for 25-30 minutes, or until the peppers are tender. Remove the foil and bake for an additional 5-10 minutes, or until the cheese is melted and bubbly. Serve hot and enjoy!

Prep Time: 20 minutes

Cook Time: 40 minutes

Green Thinkerz

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A simple yet satisfying sandwich combining the richness of fried eggs and melted cheese between two slices of toasted bread, perfect for a quick breakfast or lunch.

Ingredients: 2 slices of bread. 2 eggs. 2 slices of cheese. Butter or cooking oil. Salt and pepper to taste.

Instructions: Heat a non-stick skillet over medium heat and add butter or cooking oil. Crack eggs into the skillet and cook until the whites are set and the yolks are still runny, seasoning with salt and pepper to taste. While the eggs are cooking, toast the bread slices until golden brown. Once the eggs are cooked, place a slice of cheese on top of each egg and allow it to melt slightly. Place one egg with melted cheese on a slice of toasted bread, then top with the other slice of bread to form a sandwich. Cut the sandwich in half diagonally and serve hot.

Prep Time: 5 minutes

Cook Time: 5 minutes

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