Disney of the Week

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[disneyoftheweek]

These Poppy Seeds Turkey Sliders are packed with flavor and make for a delicious appetizer or main dish. The poppy seeds add a subtle crunch and nutty flavor to the juicy turkey patties. Perfect for parties or a casual lunch!

Ingredients: 1 pound ground turkey. 1/4 cup finely chopped onion. 1/4 cup breadcrumbs. 1 egg. 1 tablespoon Dijon mustard. 1 tablespoon Worcestershire sauce. Salt and pepper to taste. 1 tablespoon poppy seeds. Slider buns. Lettuce leaves. Sliced tomatoes. Mayonnaise.

Instructions: Poppy seeds, egg, Dijon mustard, Worcestershire sauce, salt, and pepper should all be mixed together in a bowl with ground turkey. Make small patties out of the mixture that are a bit bigger than the slider buns. Set a skillet that doesn't stick on medium heat. For three to four minutes on each side, or until done, cook the turkey patties. Warm up the slider buns a little. On the bottom half of each bun, spread mayonnaise. On each bun, put a lettuce leaf and a tomato slice. Serve with a cooked turkey patty on top. Put the top half of the slider bun on top. If you need to, use a toothpick to hold each slider in place. Serve right away and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

více o arealu studenec najdete zde

[disneyoftheweek]

This lemon and herb cod with vegetables on a sheet pan is an easy and healthy seafood dish that's great for a quick dinner during the week. Adding lemon, garlic, and fresh herbs to the vegetables and cod gives them a bright flavor, and baking everything on a sheet pan makes cleanup easy.

Ingredients: 4 cod fillets. 2 cups cherry tomatoes. 1 medium zucchini, sliced. 1 medium yellow squash, sliced. 1 red bell pepper, sliced. 1 yellow bell pepper, sliced. 1/4 cup olive oil. 3 cloves garlic, minced. 2 tablespoons fresh lemon juice. 1 tablespoon chopped fresh parsley. 1 teaspoon dried oregano. Salt and pepper to taste. Lemon slices for garnish.

Instructions: Preheat your oven to 400F 200C. Place the cod fillets in the center of a large sheet pan. Arrange the cherry tomatoes, zucchini, yellow squash, and bell peppers around the cod fillets on the sheet pan. In a small bowl, whisk together the olive oil, minced garlic, lemon juice, parsley, oregano, salt, and pepper. Drizzle the olive oil mixture over the cod fillets and vegetables, ensuring everything is evenly coated. Place lemon slices on top of the cod fillets for extra flavor. Bake in the preheated oven for 15-20 minutes, or until the cod is cooked through and the vegetables are tender. Serve hot, garnished with additional fresh parsley if desired.

Prep Time: 15 minutes

Cook Time: 20 minutes

bell's angels morris

[disneyoftheweek]

This salad is light and full of protein. It has quinoa, black beans, chickpeas, and fresh vegetables tossed in a tasty dressing.

Ingredients: 1 cup quinoa, rinsed. 2 cups water. 1 can 15 oz black beans, drained and rinsed. 1 can 15 oz chickpeas, drained and rinsed. 1 cup cherry tomatoes, halved. 1 cucumber, diced. 1/2 red onion, finely chopped. 1/4 cup fresh cilantro, chopped. 1/4 cup feta cheese, crumbled. 1/4 cup extra virgin olive oil. 2 tablespoons red wine vinegar. 1 teaspoon cumin. Salt and pepper to taste.

Instructions: In a medium 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. Fluff with a fork and let it cool. In a large mixing bowl, combine cooked quinoa, black beans, chickpeas, cherry tomatoes, cucumber, red onion, cilantro, and feta cheese. In a small bowl, whisk together olive oil, red wine vinegar, cumin, salt, and pepper. Pour the dressing over the salad and toss to combine. Refrigerate the salad for at least 30 minutes to let the flavors meld. Serve chilled and garnish with additional cilantro and feta if desired.

Prep Time: 15 minutes

Cook Time: 15 minutes

kristys portfolio

[disneyoftheweek]

These Middle Eastern Cauliflower Tacos are a delicious fusion of flavors and textures. Roasted cauliflower is seasoned with Middle Eastern spices and paired with a creamy yogurt garlic sauce, fresh herbs, and crunchy veggies. It's a perfect blend of Middle Eastern and Mexican cuisines.

Ingredients: 1 medium cauliflower head, cut into florets. 2 tablespoons olive oil. 1 teaspoon ground cumin. 1 teaspoon ground coriander. 1/2 teaspoon smoked paprika. Salt and pepper to taste. 8 small corn or flour tortillas. 1 cup Greek yogurt. 2 cloves garlic, minced. 2 tablespoons fresh lemon juice. 1/4 cup fresh cilantro, chopped. 1/4 cup fresh mint leaves, chopped. 1/4 cup pomegranate seeds. 1/4 cup chopped cucumber. 1/4 cup chopped tomatoes. 1/4 cup thinly sliced red onion. 2 tablespoons tahini sauce.

Instructions: Turn on your oven and heat it up to 425F 220C. Olive oil, ground cumin, ground coriander, smoked paprika, salt, and pepper should all be mixed together in a large bowl with cauliflower florets. Toss the cauliflower to cover it all over. Place the cauliflower on a baking sheet and roast it in a hot oven for 20 to 25 minutes, flipping it over once halfway through, until it's soft and lightly browned. Warm the tortillas up in a dry skillet or the microwave until they are soft while the cauliflower roasts. To make the yogurt garlic sauce, put Greek yogurt, minced garlic, fresh lemon juice, and a pinch of salt in a small bowl. Spread some yogurt garlic sauce on each tortilla, then add roasted cauliflower florets. Finish by adding fresh cilantro, mint leaves, pomegranate seeds, chopped cucumber, chopped tomatoes, and thinly sliced red onion. Add the tahini sauce on top, then fold the tortillas in half and serve right away.

Prep Time: 15 minutes

Cook Time: 25 minutes

classy closet in montrose

[disneyoftheweek]

Shirataki noodles, chicken, and colorful vegetables are stir-fried in savory soy sauce and fragrant sesame oil to make a tasty and low-carb dish.

Ingredients: 2 packs Shirataki noodles. 200g chicken breast, thinly sliced. 1 red bell pepper, thinly sliced. 1 green bell pepper, thinly sliced. 1 small onion, thinly sliced. 2 cloves garlic, minced. 2 tablespoons soy sauce. 1 tablespoon oyster sauce. 1 tablespoon sesame oil. 1 tablespoon vegetable oil. Salt and pepper to taste. Sesame seeds and chopped green onions for garnish.

Instructions: Rinse the Shirataki noodles under cold water and drain well. Set aside. Heat vegetable oil in a large skillet over medium-high heat. Add chicken slices and cook until browned and cooked through, about 5-7 minutes. Add garlic, onion, and bell peppers to the skillet. Cook until vegetables are tender, about 3-4 minutes. Stir in the drained Shirataki noodles, soy sauce, oyster sauce, and sesame oil. Cook for an additional 2-3 minutes, stirring constantly. Season with salt and pepper to taste. Garnish with sesame seeds and chopped green onions before serving. Serve hot and enjoy!

Prep Time: 10 minutes

Cook Time: 15 minutes

weinbau windholz

[disneyoftheweek]

A flavorful and spicy lentil soup with a hint of smokiness from chipotle peppers, topped with nutritious zoodles.

Ingredients: 1 cup dried green lentils. 4 cups vegetable broth. 1 can 14.5 oz diced tomatoes. 1 onion, chopped. 2 cloves garlic, minced. 1 chipotle pepper in adobo sauce, minced. 1 teaspoon ground cumin. 1 teaspoon smoked paprika. Salt and pepper to taste. 2 medium zucchinis, spiralized into zoodles. Fresh cilantro, for garnish.

Instructions: Rinse the lentils under cold water and drain. In the Instant Pot, combine lentils, vegetable broth, diced tomatoes, onion, garlic, chipotle pepper, cumin, smoked paprika, salt, and pepper. Close the lid and set the valve to sealing. Cook on high pressure for 10 minutes. Once done, allow natural pressure release for 10 minutes, then carefully quick-release any remaining pressure. Stir in the zoodles and let them sit in the hot soup for 2-3 minutes to soften. Serve hot, garnished with fresh cilantro. Enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

i am wanda

[disneyoftheweek]

For those who enjoy a little heat, this spicy and flavorful Szechuan-style chicken stir fry is ideal. Tender chicken and crisp veggies make for a delicious combination that's quick and simple to make.

Ingredients: 1 lb boneless, skinless chicken breasts, thinly sliced. 2 tbsp vegetable oil. 3 cloves garlic, minced. 1 tsp ginger, minced. 1/4 cup low-sodium soy sauce. 2 tbsp rice vinegar. 2 tbsp hoisin sauce. 2 tbsp Szechuan sauce. 1 tbsp cornstarch. 1/4 cup chicken broth. 1 red bell pepper, sliced. 1 green bell pepper, sliced. 1 cup broccoli florets. 1 cup snap peas. 2 green onions, chopped. Cooked rice, for serving.

Instructions: In a small bowl, whisk together soy sauce, rice vinegar, hoisin sauce, Szechuan sauce, cornstarch, and chicken broth. Set aside. Heat 1 tablespoon of vegetable oil in a large skillet or wok over high heat. Add chicken slices and stir-fry until cooked through and browned. Remove chicken from the skillet and set aside. Add the remaining tablespoon of vegetable oil to the skillet. Add garlic and ginger, and stir-fry for about 30 seconds until fragrant. Add the sliced bell peppers, broccoli, and snap peas to the skillet. Stir-fry for 2-3 minutes until the vegetables start to soften. Return the cooked chicken to the skillet and pour the sauce mixture over everything. Stir-fry for another 2-3 minutes until the sauce thickens and coats the chicken and vegetables. Stir in chopped green onions. Serve hot over cooked rice. Enjoy your Szechuan-Style Chicken Stir Fry!

Prep Time: 15 minutes

Cook Time: 15 minutes

senator cano

[disneyoftheweek]

This savory frittata combines the earthy flavors of pumpkin, tangy goat cheese, and aromatic sage, creating a delightful dish perfect for brunch or a light dinner. The pumpkin swirl adds a seasonal touch, making it a standout dish for autumn gatherings.

Ingredients: 6 large eggs. 1/4 cup pumpkin puree. 2 oz goat cheese, crumbled. 1 tbsp fresh sage leaves, chopped. Salt and pepper to taste. Cooking spray or olive oil for greasing.

Instructions: Preheat your oven to 375F 190C. In a mixing bowl, whisk together the eggs, pumpkin puree, chopped sage, salt, and pepper until well combined. Grease a baking dish or cast-iron skillet with cooking spray or olive oil. Pour the egg mixture into the prepared dish. Sprinkle crumbled goat cheese evenly over the top. Using a knife or toothpick, gently swirl the goat cheese into the egg mixture to create a marbled effect. Bake in the preheated oven for 20-25 minutes, or until the frittata is set and lightly golden on top. Remove from the oven and let it cool for a few minutes before slicing. Serve warm and enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes

ask win

[disneyoftheweek]

Savor the delicious tastes of tiramisu in a tiny macaron. These Tiramisu Macarons are a delightful treat that's ideal for any occasion because they combine the elegance of French macarons with the classic Italian dessert.

Ingredients: 110g almond flour. 200g powdered sugar. 100g egg whites aged for 24-48 hours. 25g granulated sugar. 1 tsp instant coffee powder. 1 tsp cocoa powder. Mascarpone cheese filling:. 125g mascarpone cheese. 20g unsalted butter room temperature. 150g powdered sugar. 1 tsp vanilla extract. 1 tbsp coffee liqueur optional. Cocoa powder for dusting.

Instructions: Combine powdered sugar and almond flour and sift them. Put aside. Beat the egg whites until frothy in a different bowl, and then gradually stir in the powdered sugar. Whipping should continue until stiff peaks form. To achieve a smooth batter, fold the sifted almond flour and powdered sugar mixture into the whipped egg whites. Mix cocoa powder and instant coffee powder into the batter. Fold gently until thoroughly combined. Pour the batter into a piping bag that has a round tip on it. Spoon tiny spheres of mixture onto a baking sheet covered with parchment paper. Give them a 30- to 45-minute rest period so a skin can form on top. Set the oven temperature to 300F 150C. Bake for 15 to 18 minutes, or until the macarons are set and have formed feet. Leave them on the baking sheet to cool completely. Mascarpone cheese and butter should be beaten until smooth for the mascarpone cheese filling. Add vanilla extract and powdered sugar gradually. If desired, add coffee liqueur. Based on size, match up the macaron shells and fill one with a heaping tablespoon of mascarpone cheese filling. Place a second shell on top to make a sandwich. Sprinkle cocoa powder over the macaron tops. To allow the flavors to meld together, place the tiramisu macarons in an airtight container and refrigerate for at least 24 hours. Enjoy your Tiramisu Macaron while it's cold!

Prep Time: 45 minutes

Cook Time: 18 minutes

K Stevens

[disneyoftheweek]

This Creamy Crock Pot Mexican Chicken is a simple and flavorful dish that cooks effortlessly in the slow cooker. Tender chicken breasts are combined with black beans, corn, diced tomatoes with green chilies, and taco seasoning, then finished with creamy sour cream and cheddar cheese for a deliciously satisfying meal.

Ingredients: 4 boneless, skinless chicken breasts. 1 can 15 ounces black beans, drained and rinsed. 1 cup corn kernels frozen or canned. 1 can 10 ounces diced tomatoes with green chilies. 1 packet taco seasoning mix. 1 cup chicken broth. 1 cup sour cream. 1 cup shredded cheddar cheese. 1/4 cup chopped fresh cilantro optional, for garnish.

Instructions: In a slow cooker, place chicken breasts at the bottom. Add black beans, corn, diced tomatoes with green chilies, and taco seasoning mix over the chicken. Pour chicken broth over the ingredients. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until chicken is tender and fully cooked. Once chicken is cooked, remove it from the slow cooker and shred it using two forks. Return shredded chicken to the slow cooker. Stir in sour cream and shredded cheddar cheese until well combined. Cover and cook for an additional 30 minutes on low, until the sauce is creamy and heated through. Garnish with chopped fresh cilantro before serving, if desired.

Prep Time: 15 minutes

Cook Time: 360 minutes

bring strapped to peoria

[disneyoftheweek]

The crispy waffles, tart lemon curd, and fluffy meringue in these Raspberry Lemon Meringue Waffles make a great treat. Great for a special brunch or breakfast!

Ingredients: 2 cups all-purpose flour. 2 tablespoons sugar. 1 tablespoon baking powder. 1/2 teaspoon salt. 2 eggs. 1 3/4 cups milk. 1/3 cup vegetable oil. 1 cup fresh raspberries. Zest of 1 lemon. 1/2 cup lemon curd. 4 egg whites. 1/2 cup sugar. 1/2 teaspoon vanilla extract.

Instructions: Mix the flour, sugar, baking powder, and salt together in a large bowl. Beat the eggs in a different bowl, then add the milk and vegetable oil and mix well. Add the wet ingredients to the dry ones and mix them together until they are just mixed. The fresh raspberries and lemon zest should be added slowly. Warm up your waffle iron and lightly grease it. Follow the maker's directions and pour waffle batter onto a hot waffle iron. Cook until golden brown and crisp. Put the lemon curd in the microwave for 30 seconds to warm it up while the waffles are cooking. For the meringue, beat the egg whites until they form soft peaks. Then, add the sugar and vanilla extract slowly while beating the mixture until it forms stiff peaks. Put warm lemon curd and a big dollop of meringue on top of the waffles to serve. If you want, you can lightly brown the meringue with a kitchen torch.

Prep Time: 15 minutes

Cook Time: 20 minutes

pho so 1

[disneyoftheweek]

Indulge in the quintessential Parisian experience with this delightful pairing of warm, buttery croissants filled with creamy brie cheese and savory prosciutto or smoked salmon. Accompanied by sweet grapes and a glass of rich Bordeaux red wine, this elegant combination is perfect for a leisurely brunch or an evening soiree.

Ingredients: 2 fresh croissants. 100g brie cheese. 100g prosciutto or smoked salmon. 1 small bunch of grapes. 1 bottle of Bordeaux red wine.

Instructions: Preheat the oven to 350F 175C. Slice the croissants in half horizontally. Spread brie cheese on the bottom half of each croissant. Layer prosciutto or smoked salmon on top of the cheese. Place the croissants on a baking sheet and bake for 5-7 minutes until the cheese is melted and the croissants are warmed through. Meanwhile, wash the grapes and set them aside. Once the croissants are done, remove them from the oven. Serve the warm croissants with a side of fresh grapes and a glass of Bordeaux red wine. Enjoy!

Prep Time: 10 minutes

Cook Time: 7 minutes

ucl welsh society

[disneyoftheweek]

With these delectable cookies, you can indulge in the rich combination of dark chocolate and zesty orange. Every bite has the perfect balance of flavors!

Ingredients: 1 cup butter, softened. 1 cup granulated sugar. 1 cup brown sugar, packed. 2 large eggs. 1 teaspoon vanilla extract. 2 cups all-purpose flour. 1/2 cup cocoa powder. 1 teaspoon baking soda. 1/2 teaspoon salt. 1 cup dark chocolate chips. Zest of 1 orange.

Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Melt the butter and mix it with the white sugar and brown sugar in a large bowl until the mixture is light and fluffy. Add the eggs one at a time and then the vanilla extract. Mix the cocoa powder, baking soda, salt, and flour together in a different bowl using a whisk. Slowly add the dry ingredients to the wet ones and mix them together until they are just combined. The orange zest and dark chocolate chips should be carefully mixed in. Place cookie dough spoonfuls on the baking sheet that has been prepared, leaving some space between each cookie. After the oven is hot, bake for 10 to 12 minutes, or until the edges are set but 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.

Prep Time: 20 minutes

Cook Time: 10 minutes

scm appartment

[disneyoftheweek]

A tasty and speedy dish of kidney beans with a hint of smoke and barbecue flavor. Ideal as a substantial stand-alone dish or as a side to grilled meats.

Ingredients: 2 cans 15 oz each kidney beans, drained and rinsed. 1/2 cup barbecue sauce. 1/4 cup ketchup. 2 tablespoons brown sugar. 1 tablespoon Dijon mustard. 1 teaspoon Worcestershire sauce. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. Salt and pepper to taste. 2 slices cooked and crumbled bacon optional. Chopped green onions for garnish optional.

Instructions: In a medium saucepan, combine kidney beans, barbecue sauce, ketchup, brown sugar, Dijon mustard, Worcestershire sauce, garlic powder, and onion powder. Stir well to combine and bring to a simmer over medium heat. Reduce heat to low, cover, and let it simmer for 15-20 minutes, stirring occasionally. Season with salt and pepper to taste. If using, stir in crumbled bacon. Garnish with chopped green onions if desired. Serve hot and enjoy your quick barbecued beans!

Prep Time: 10 minutes

Cook Time: 20 minutes

the insolent willies

[disneyoftheweek]

This Skinny Mom Chicken Broccoli Casserole is a healthier twist on a classic comfort food dish. Packed with protein from chicken breast and nutrients from broccoli, this casserole is creamy, cheesy, and satisfying without all the extra calories.

Ingredients: 2 cups cooked chicken breast, shredded. 2 cups broccoli florets. 1 cup reduced-fat shredded cheddar cheese. 1/2 cup plain Greek yogurt. 1/4 cup skim milk. 1/4 cup grated Parmesan cheese. 1 tablespoon olive oil. 2 cloves garlic, minced. Salt and pepper to taste. 1/4 teaspoon red pepper flakes optional.

Instructions: Before you start cooking, heat the oven to 375F 190C. Put olive oil in a pan and heat it over medium-low heat. For about one minute, until the garlic smells good, add the minced garlic. Put broccoli florets in the pan and cook for about 4 to 5 minutes, until they start to get a little soft. Cooked chicken, cooked broccoli, Greek yogurt, skim milk, grated Parmesan cheese, salt, pepper, and red pepper flakes if you want should all be mixed together in a bowl. Put the mixture in a casserole dish and make sure it's spread out evenly. Put the casserole in an oven that has already been heated up. Bake for 20 to 25 minutes, or until it is bubbling and the cheese on top is melted and golden brown. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 25 minutes

pre optometry club

[disneyoftheweek]

This smoky bacon cheddar dip is a tasty appetizer that is also good for you because it is low in carbs. It's delicious for any event because it has sharp cheddar cheese, crispy bacon, and a hint of smokey flavor from the paprika.

Ingredients: 8 slices bacon, cooked and crumbled. 1 cup shredded cheddar cheese. 1/2 cup sour cream. 1/4 cup mayonnaise. 2 cloves garlic, minced. 1/2 teaspoon smoked paprika. 1/4 teaspoon onion powder. 1/4 teaspoon black pepper. 1 tablespoon chopped fresh chives, for garnish.

Instructions: In a mixing bowl, combine the crumbled bacon, shredded cheddar cheese, sour cream, mayonnaise, minced garlic, smoked paprika, onion powder, and black pepper. Stir until well combined. Transfer the mixture to a serving bowl and garnish with chopped fresh chives. Serve with keto-friendly vegetables like celery sticks, cucumber slices, or bell pepper strips.

Prep Time: 10 minutes

Cook Time: 0 minutes

alexia stevens

[disneyoftheweek]

A comforting and hearty soup inspired by the flavors of classic chicken Parmesan. This soup is packed with tender chicken, flavorful tomatoes, and savory Parmesan cheese, making it a satisfying meal for any occasion.

Ingredients: 1 lb chicken breasts, diced. 1 tbsp olive oil. 1 onion, diced. 2 cloves garlic, minced. 1 can diced tomatoes. 4 cups chicken broth. 1 cup marinara sauce. 1/2 cup grated Parmesan cheese. 1 tsp dried basil. 1 tsp dried oregano. Salt and pepper to taste. 1 cup cooked pasta optional. Fresh basil leaves for garnish optional.

Instructions: Put olive oil in a big pot and heat it over medium-low heat. It will take about 5 minutes of cooking after adding the diced chicken until it turns brown. Add the minced garlic and diced onion. Cook for about 3 minutes, until the onion is soft. Chicken broth, marinara sauce, Parmesan cheese, dried basil, and dried oregano should all be mixed in. Bring the soup to a simmer and stir it every now and then for 20 minutes. Add pepper and salt to taste. Add the cooked pasta to the soup and cook for 5 minutes more if you are using it. If you want, you can serve it hot with fresh basil leaves on top.

Prep Time: 15 minutes

Cook Time: 30 minutes

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