Jaimie Draws Things

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[jaimiedrawsthings]

While still being creamy, flavorful, and filling, this lighter version of broccoli and cheese soup is a healthier take on the classic dish.

Ingredients: 1 head broccoli, chopped. 1 onion, diced. 2 cloves garlic, minced. 2 cups low-sodium vegetable broth. 1 cup low-fat milk. 1 cup shredded reduced-fat cheddar cheese. 2 tablespoons olive oil. 2 tablespoons all-purpose flour. Salt and pepper to taste.

Instructions: In a large pot, heat olive oil over medium heat. Add onion and garlic, saut until softened, about 5 minutes. Stir in flour and cook for 1-2 minutes until lightly browned. Gradually whisk in vegetable broth and milk, stirring constantly until smooth and thickened. Add broccoli, cover, and simmer for 10-12 minutes until tender. Using an immersion blender, blend soup until smooth or transfer to a blender in batches. Stir in shredded cheese until melted and incorporated. Season with salt and pepper to taste. Serve hot, garnished with additional shredded cheese if desired.

Prep Time: 10 minutes

Cook Time: 20 minutes

dr allison m tracy

[jaimiedrawsthings]

These vegan cake batter sugar cookies are bursting with fun and flavor. With colorful rainbow sprinkles and creamy white chocolate chips, they're perfect for any celebration or sweet craving.

Ingredients: 2 cups all-purpose flour. 1/2 teaspoon baking powder. 1/4 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup vegan butter, softened. 3/4 cup granulated sugar. 1/4 cup unsweetened applesauce. 2 teaspoons vanilla extract. 1/2 teaspoon almond extract. 1/4 cup non-dairy milk. 1/2 cup rainbow sprinkles. 1/2 cup vegan white chocolate chips.

Instructions: Warm the oven up to 175F 350C. Put parchment paper on baking sheets. Mix the flour, baking powder, baking soda, and salt in a medium-sized bowl with a whisk. Mix vegan butter and sugar in a large bowl until the mixture is light and fluffy. Add the vanilla extract, almond extract, and applesauce and mix well. Mix the dry ingredients into the wet ones slowly, adding non-dairy milk in between each addition, until a dough forms. Add white chocolate chips and rainbow sprinkles and mix well. Using a cookie scoop, place dough balls about 2 inches apart on baking sheets that have been prepared. Use the palm of your hand to gently press down on each dough ball. For 10 to 12 minutes, or until the edges are just beginning to turn golden. Let cookies cool for 5 minutes on the baking sheets before moving them to wire racks to cool all the way.

Prep Time: 20 minutes

Cook Time: 10 minutes

rehan qayoom

[jaimiedrawsthings]

This breakfast dish is tasty and good for you because it has fluffy scrambled eggs with spinach and feta cheese.

Ingredients: 4 large eggs. 1 cup fresh spinach, chopped. 1/2 cup crumbled feta cheese. Salt and pepper to taste. 2 tablespoons olive oil.

Instructions: Add salt and pepper to the eggs and beat them in a bowl. In a nonstick skillet over medium heat, heat the olive oil. It will take about two minutes of cooking after adding the chopped spinach to the pan for it to wilt. Add the beaten eggs to the pan and stir them around a few times to make them start to set. Cover the eggs with crumbled feta cheese. Keep cooking, stirring slowly, until the eggs are done but still have some moisture left in them. Enjoy while hot!

Prep Time: 10 minutes

Cook Time: 10 minutes

pulvis et umbra

[jaimiedrawsthings]

Start your day with these delicious and nutritious breakfast cookies! Packed with oats, almond butter, and banana, these cookies are a perfect way to satisfy your sweet cravings while enjoying a wholesome breakfast.

Ingredients: 1 1/2 cups rolled oats. 1/2 cup almond butter. 1/4 cup honey or maple syrup. 1 ripe banana, mashed. 1/4 cup unsweetened applesauce. 1/2 teaspoon vanilla extract. 1/4 teaspoon salt. 1/2 teaspoon cinnamon. 1/3 cup dark chocolate chips. 1/4 cup chopped nuts walnuts, almonds, or your choice.

Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Honey or maple syrup, mashed banana, applesauce, and vanilla extract should all be mixed together in a bowl. Combine well. Add the cinnamon, salt, and rolled oats, and mix until all the ingredients are well mixed. Add the chopped nuts and dark chocolate chips to the dough and mix them in. Using a spoon or cookie scoop, put dough on the baking sheet that has been prepared. Press down a little on each cookie with the back of the spoon. After the oven is hot, bake the cookies for 12 to 15 minutes, or until the edges are golden. After the cookies are done baking, take them out of the oven and let them cool for a few minutes on the baking sheet. Then, move them to a wire rack to cool completely. As a tasty and healthy breakfast treat, try these chocolate chip breakfast cookies.

Prep Time: 15 minutes

Cook Time: 15 minutes

life in my day

[jaimiedrawsthings]

This Slow Cooker White Chicken Chili is a tasty and comforting meal that's great for busy weeknights or cozy weekends. With soft chicken, white beans, corn, and fragrant spices, it will warm you up from the inside out.

Ingredients: 1 lb boneless, skinless chicken breasts, diced. 2 cans 15 oz each white beans, drained and rinsed. 1 can 15 oz corn kernels, drained. 1 onion, diced. 2 cloves garlic, minced. 4 cups chicken broth. 1 can 4.5 oz chopped green chilies. 1 teaspoon cumin. 1 teaspoon dried oregano. 1/2 teaspoon chili powder. Salt and pepper to taste. 1/2 cup sour cream optional. 1/4 cup chopped fresh cilantro optional.

Instructions: The slow cooker should have corn, onion, garlic, chicken broth, green chilies, cumin, oregano, chili powder, salt, and pepper. The chicken should be cut up. Mix the ingredients together. Turn the heat to low and cover. Cook for 6 to 8 hours or on high for 3 to 4 hours, until the chicken is done and the flavors have mixed. You can add sour cream and cilantro right before serving if you want to. Serve hot, and if you want, top with more cilantro.

Prep Time: 15 minutes

Cook Time: 240 minutes

rebecca kukla

[jaimiedrawsthings]

The earthy tastes of mixed potatoes, the sweetness of butternut squash, and the savory tastes of herbs and spices come together in this Autumn Harvest Potato Medley. This colorful and warm side dish is great for fall parties.

Ingredients: 2 lbs mixed potatoes red, yellow, sweet. 2 tbsp olive oil. 1 tsp dried thyme. 1 tsp paprika. Salt and pepper to taste. 1/2 cup chopped red onion. 1/2 cup chopped bell peppers assorted colors. 1/2 cup chopped butternut squash. 1/4 cup chopped fresh parsley.

Instructions: Get the oven ready by heating it up to 400F 200C. Peel and cut potatoes into small pieces, but leave the skin on. Mix the potatoes with the olive oil, thyme, paprika, salt, and pepper in a large bowl until they are well covered. Put the potatoes on a baking sheet that has parchment paper on it. Put it in an oven that is already hot for 20 minutes. Put the potatoes on a baking sheet and add the chopped onion, bell peppers, and butternut squash. Gently toss the vegetables to mix them in. Put it back in the oven and roast for another 20 to 25 minutes, or until the potatoes are golden brown and the vegetables are soft. After taking it out of the oven, sprinkle it with fresh parsley.

Prep Time: 15 minutes

Cook Time: 45 minutes

ajs family diner

[jaimiedrawsthings]

Tender and flavorful pulled pork infused with the warm spices of clove and the richness of nut brown ale, served on a soft hamburger bun with a tangy slaw.

Ingredients: 3 lbs pork shoulder, trimmed. 1 onion, sliced. 4 cloves garlic, minced. 1 cup nut brown ale. 1/4 cup apple cider vinegar. 2 tbsp brown sugar. 2 tsp ground cloves. 1 tsp paprika. Salt and pepper to taste. 6 hamburger buns, for serving.

Instructions: In the bottom of the slow cooker, put garlic and onions that have been sliced. Salt, pepper, and ground cloves should be rubbed into the pork shoulder. In the slow cooker, put the pork shoulder on top of the garlic and onions. Put nut brown ale, apple cider vinegar, and brown sugar in a bowl and mix them together. Spread the mix on top of the pork shoulder. Cover and set the heat to low. Cook for 8 to 10 hours, or until the pork is soft and a fork can easily shred it. Use two forks to shred the pork after it's done cooking. Put pulled pork on hamburger buns and top with slaw, if you want.

Prep Time: 15 minutes

Cook Time: 480 minutes

novacraft online

[jaimiedrawsthings]

That savory vegan popcorn tastes great and is a snack that won't make you feel bad. Nutritional yeast gives it a cheesy taste, and garlic powder, onion powder, and smoked paprika give it a tasty savory kick.

Ingredients: 1/3 cup popcorn kernels. 2 tablespoons coconut oil. 2 tablespoons nutritional yeast. 1 teaspoon garlic powder. 1/2 teaspoon onion powder. 1/2 teaspoon smoked paprika. Salt, to taste.

Instructions: In a big pot, heat the coconut oil over medium-low heat. Put the lid on top of the pot with the popcorn kernels and shake it every so often until the popping stops. Take the popcorn off the heat and put it in a big bowl. Some of the things you can put on the popcorn are smoked paprika, nutritional yeast, garlic powder, onion powder, and salt. Toss the popcorn around so that the seasonings are spread out evenly. Serve and have fun!

Prep Time: 5 minutes

Cook Time: 5 minutes

earth science at university of california davis

[jaimiedrawsthings]

These ice cream sandwiches are a delicious treat because they are soft, creamy, and full of the flavors of ginger and chai spices.

Ingredients: 2 cups heavy cream. 1 cup whole milk. 3/4 cup sugar. 4 chai tea bags. 1 tablespoon grated fresh ginger. 1 teaspoon ground cinnamon. 1/2 teaspoon ground cardamom. 1/4 teaspoon ground cloves. 1/4 teaspoon salt. 1 teaspoon vanilla extract. 12 ginger snap cookies.

Instructions: In a saucepan, combine heavy cream, whole milk, sugar, grated fresh ginger, cinnamon, cardamom, cloves, and salt. Bring to a simmer over medium heat, stirring occasionally. Remove from heat, add chai tea bags, cover, and steep for 20 minutes. After steeping, remove tea bags and stir in vanilla extract. Strain mixture through a fine-mesh sieve into a bowl, pressing down on solids to extract flavor; discard solids. Chill mixture in the refrigerator until completely cold, at least 4 hours or overnight. Once chilled, churn in an ice cream maker according to manufacturer's instructions. Transfer churned ice cream to a container and freeze until firm, about 4 hours. To assemble sandwiches, scoop ice cream onto half of the ginger snap cookies, then top with remaining cookies to form sandwiches. Serve immediately or wrap individually in plastic wrap and freeze for later enjoyment.

Prep Time: 20 minutes

Cook Time: 30 minutes

vzw catpower

[jaimiedrawsthings]

Blueberry apple popsicles are a healthy dessert that kids will love and are great for hot summer days. They don't have any gluten or dairy and are naturally sweet.

Ingredients: 2 cups blueberries. 1 cup unsweetened applesauce.

Instructions: Put the blueberries in a blender and blend them until they are smooth. Put the blueberry puree in a bowl. Add the apple sauce and mix it well. Place the mix into popsicle molds. Put the sticks into the molds and freeze them for at least four hours, or until they are solid. Run a little warm water around the outside of the molds for a few seconds to get the popsicles out.

Prep Time: 10 minutes

Cook Time: 240 minutes

electronic crack

[jaimiedrawsthings]

This healthy breakfast burrito is loaded with colorful veggies and protein-packed eggs. It's a delicious and nutritious way to start your day!

Ingredients: 2 whole wheat tortillas. 4 large eggs. 1/2 cup diced bell peppers. 1/2 cup diced onions. 1/2 cup diced tomatoes. 1/4 cup chopped spinach. 1/4 cup shredded low-fat cheddar cheese. Salt and pepper to taste. Cooking spray.

Instructions: In a non-stick skillet, heat cooking spray over medium heat. Add diced bell peppers and onions. Saut until softened, about 3-4 minutes. Add diced tomatoes and chopped spinach. Cook for an additional 2 minutes until spinach wilts. In a bowl, whisk together the eggs and season with salt and pepper. Pour the whisked eggs into the skillet with the veggies and cook, stirring occasionally, until they are scrambled and cooked to your liking. Warm the whole wheat tortillas in the microwave for 10-15 seconds. Divide the scrambled eggs and veggie mixture between the two tortillas. Sprinkle shredded cheddar cheese on top of each burrito. Roll up the tortillas, folding in the sides as you go, to create two burritos. Serve hot and enjoy your healthy veggie and egg breakfast burrito!

Prep Time: 10 minutes

Cook Time: 10 minutes

fransk livsstil

[jaimiedrawsthings]

Enjoy the goodness of vegan chocolate chip cookies that come with a tasty chocolate filling. This recipe makes one serving, so it's great for a quick treat at any time.

Ingredients: 1 tbsp vegan butter. 1 tbsp brown sugar. 1 tbsp white sugar. 1/8 tsp vanilla extract. 3 tbsp all-purpose flour. 1/8 tsp baking soda. Pinch of salt. 1 tbsp vegan chocolate chips. 1 tsp cocoa powder.

Instructions: Preheat oven to 350F 175C. In a small mixing bowl, cream together vegan butter, brown sugar, white sugar, and vanilla extract until smooth. Add flour, baking soda, and salt to the bowl. Mix until combined. Fold in chocolate chips. Divide dough into two equal parts. Press one part of the dough into a small disk. Place a few chocolate chips in the center and fold dough around them to form a ball. Repeat with the other part of the dough. Place both dough balls on a baking sheet lined with parchment paper. Flatten each dough ball slightly with the palm of your hand. Bake for 8-10 minutes, or until edges are lightly golden. Let cool for a few minutes before serving.

Prep Time: 10 minutes

Cook Time: 10 minutes

21st century classroom

[jaimiedrawsthings]

This cheesy summer squash casserole is a delightful way to enjoy fresh squash. With its creamy texture and cheesy flavor, it's sure to be a hit at any meal. Plus, it's keto-friendly and perfect for summer gatherings.

Ingredients: 4 cups yellow squash, sliced. 1/2 cup onion, chopped. 1/4 cup butter. 1/2 cup sour cream. 1 cup shredded cheddar cheese. 1/2 teaspoon garlic powder. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1/4 cup grated Parmesan cheese.

Instructions: Preheat the oven to 350F 175C. In a large skillet, saut the sliced squash and chopped onion in butter until tender. Remove from heat and stir in the sour cream, shredded cheddar cheese, garlic powder, salt, and black pepper. Transfer the mixture to a greased baking dish. Sprinkle the grated Parmesan cheese on top. Bake in the preheated oven for 25-30 minutes, or until the casserole is bubbly and golden brown on top. Serve hot and enjoy this delicious keto-friendly summer squash casserole!

Prep Time: 15 minutes

Cook Time: 30 minutes

brain ericson

[jaimiedrawsthings]

A classic slow cooker recipe for French Dip sandwiches featuring tender beef, savory broth, and melted cheese, all served on toasted French rolls.

Ingredients: 3 lbs beef chuck roast. 1 onion, sliced. 4 cloves garlic, minced. 1 cup beef broth. 1/2 cup soy sauce. 1/4 cup Worcestershire sauce. 1 tablespoon dijon mustard. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. Salt and pepper to taste. 6 French rolls. 12 slices provolone cheese.

Instructions: Put the beef chuck roast in the crock pot. On top of the roast, put sliced onion and minced garlic. Put beef broth, soy sauce, Worcestershire sauce, Dijon mustard, dried thyme and rosemary, salt, and pepper in a bowl. Put it on top of the roast and vegetables. For 8 hours, or until the beef is soft, cover and cook on low heat. Take the beef out of the slow cooker and use two forks to shred it. Remove the solids from the cooking liquid by straining it. Keep the liquid aside to dip things in. Warm up the oven's broiler. Put the French rolls on a baking sheet after they have been cut in half. Toast it a little under the broiler. Shred the beef and put two slices of provolone cheese on top of each roll. Put the sandwiches back under the broiler and cook them until the cheese melts and bubbles. Serve the sandwiches with the cooking liquid that you saved to dip them in.

Prep Time: 20 minutes

Cook Time: 480 minutes

kristys portfolio

[jaimiedrawsthings]

Cucumber Yogurt Raita Salad is a cool and refreshing Indian salad that pairs well with spicy dishes. The combination of cucumbers, yogurt, and aromatic spices makes it a delightful addition to any meal.

Ingredients: 2 medium cucumbers, peeled and diced. 1 cup plain yogurt. 1/4 cup fresh cilantro, chopped. 1/4 cup fresh mint leaves, chopped. 1/2 teaspoon cumin powder. 1/2 teaspoon coriander powder. 1/4 teaspoon red chili powder adjust to taste. Salt to taste. 1 tablespoon olive oil. 1/2 teaspoon mustard seeds. 1/2 teaspoon cumin seeds. A pinch of asafoetida hing. 1 green chili, finely chopped optional.

Instructions: In a mixing bowl, combine the diced cucumbers, plain yogurt, chopped cilantro, and mint leaves. Add cumin powder, coriander powder, red chili powder, and salt. Mix well to combine all the ingredients. In a small pan, heat olive oil over medium heat. Add mustard seeds and let them splutter. Add cumin seeds, asafoetida, and green chili if using. Saute for a minute or until the spices become fragrant. Pour the tempered oil mixture over the cucumber yogurt mixture and gently stir to incorporate. Chill the cucumber yogurt raita salad in the refrigerator for at least 30 minutes before serving. Garnish with extra mint leaves if desired, and serve as a refreshing side dish or accompaniment to your favorite Indian meal.

Prep Time: 15 minutes

Cook Time: 0 minutes

rob chapman

[jaimiedrawsthings]

Enjoy these fudgy macadamia chocolate fat bombs as a tasty keto-friendly treat. They're great for keeping you in ketosis because they're full of healthy fats and taste like rich cocoa.

Ingredients: 1 cup macadamia nuts. 1/4 cup coconut oil. 1/4 cup unsweetened cocoa powder. 2 tablespoons powdered erythritol or preferred keto-friendly sweetener. 1/2 teaspoon vanilla extract. Pinch of salt.

Instructions: In a food processor, pulse macadamia nuts until finely ground. Add coconut oil, cocoa powder, erythritol, vanilla extract, and salt. Pulse until well combined and a thick dough forms. Using a small cookie scoop or spoon, portion out dough and roll into balls. Place on a parchment-lined tray. Chill in the refrigerator for at least 30 minutes, or until firm. Store in an airtight container in the refrigerator.

Prep Time: 15 minutes

Cook Time: 0 minutes

piccolo italian cafe

[jaimiedrawsthings]

The pumpkin and chocolate flavors in these cupcakes make them a delicious treat that are both vegan and paleo-friendly. Each bite of this moist pumpkin cake with a rich chocolate center is pure heaven. It's perfect for satisfying your sweet tooth while still following your diet!

Ingredients: 1 cup almond flour. 1/4 cup coconut flour. 1/4 cup cocoa powder. 1 tsp baking powder. 1/2 tsp baking soda. 1/4 tsp salt. 1/2 cup pumpkin puree. 1/4 cup maple syrup. 1/4 cup almond milk. 1/4 cup coconut oil, melted. 1 tsp vanilla extract. 1/4 cup dairy-free chocolate chips.

Instructions: Warm the oven up to 175F 350C. Cocoa powder, baking powder, baking soda, salt, and almond flour should all be mixed together in a bowl. Mix in the maple syrup, almond milk, coconut oil, vanilla extract, and pumpkin puree. Mix everything together well. Put about half of the batter into each cupcake liner. In the middle of each cupcake, put a few chocolate chips. Add more batter on top of the chocolate chips until the liners are about three quarters full. Put it in the oven and bake for 20 to 25 minutes, or until a toothpick stuck in the middle comes out clean. Wait until the cupcakes are cool to serve them.

Prep Time: 15 minutes

Cook Time: 25 minutes

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