jihan forbes

[jihanforbes]

A delicious twist on the classic Philly cheesesteak, these Chicken Philly Sandwiches feature tender chicken breasts, caramelized onions, and bell peppers, all smothered in melted provolone cheese and served on a toasted hoagie roll.

Ingredients: 4 boneless, skinless chicken breasts. 2 tablespoons olive oil. 1 onion, thinly sliced. 1 green bell pepper, thinly sliced. 1 red bell pepper, thinly sliced. 8 slices provolone cheese. 4 hoagie rolls, split. Salt and pepper to taste.

Instructions: Heat olive oil in a large skillet over medium heat. Season chicken breasts with salt and pepper, then add them to the skillet. Cook until golden brown and cooked through, about 6-8 minutes per side. Remove chicken from skillet and set aside. In the same skillet, add sliced onions and bell peppers. Cook until softened and caramelized, about 8-10 minutes. Slice the cooked chicken breasts thinly. To assemble the sandwiches, place a slice of provolone cheese on the bottom half of each hoagie roll. Top with sliced chicken, caramelized onions, and bell peppers. Add another slice of provolone cheese on top. Place the assembled sandwiches on a baking sheet and broil in the oven until the cheese is melted and bubbly, about 2-3 minutes. Remove from the oven and cover each sandwich with the top half of the hoagie roll. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 20 minutes

Stephanie B

[jihanforbes]

This Paleo Keto White Chicken Chili is a delicious and healthy twist on the classic recipe. It's packed with protein, low in carbs, and perfect for those following a paleo or keto diet. Creamy coconut milk adds richness and flavor to this hearty chili.

Ingredients: 2 pounds boneless, skinless chicken breasts, cubed. 1 onion, chopped. 3 cloves garlic, minced. 2 cans 15 ounces each white beans substitute with cauliflower for paleo. 1 can 4 ounces diced green chilies. 4 cups chicken broth. 1 teaspoon cumin. 1 teaspoon dried oregano. 1/2 teaspoon paprika. 1/2 teaspoon cayenne pepper adjust to taste. Salt and pepper to taste. 1/2 cup coconut milk full-fat, for paleo. 2 tablespoons olive oil. Fresh cilantro, chopped, for garnish. Sliced avocado, for garnish.

Instructions: In a big pot, warm up the olive oil on medium heat. Add the chopped onion and cook for about 5 minutes, or until it becomes transparent. When fragrant, add the minced garlic and saut it for an additional 30 seconds. Cook the cubed chicken for 5 to 7 minutes, or until it is no longer pink. Add the paprika, dried oregano, cumin, cayenne, salt, and pepper and stir. Add the diced green chilies, white beans or cauliflower if following a paleo diet, and chicken broth. After bringing the mixture to a boil, lower the heat, and simmer it for 20 to 25 minutes. After adding the coconut milk, simmer for a further five minutes. As necessary, taste and adjust the seasonings. Garnish with avocado slices and fresh cilantro and serve hot. Savor this White Chicken Chili with Paleo Keto!

Prep Time: 15 minutes

Cook Time: 35 minutes

Blaine Foster

[jihanforbes]

A delightful twist on traditional Boston cream pies, these mini muffin pan versions are made with delicate crepes filled with vanilla pastry cream and topped with rich chocolate ganache.

Ingredients: 1 cup all-purpose flour. 1/4 cup granulated sugar. 1/4 teaspoon salt. 2 large eggs. 1 cup milk. 2 tablespoons unsalted butter, melted. 1 teaspoon vanilla extract. Cooking spray or melted butter for greasing the muffin pan. 1/2 cup chocolate ganache store-bought or homemade. 1/2 cup vanilla pastry cream store-bought or homemade.

Instructions: Start by heating the oven to 350F 175C. Whisk the flour, sugar, and salt together in a bowl. Start by beating the eggs in a different bowl. Then add the milk, melted butter, and vanilla extract and mix well. Add the wet ingredients to the dry ones slowly while stirring them together until you have a smooth batter for crepes. Spray cooking spray or melt butter into a mini muffin pan to grease it. About a third of the way up each muffin cup, pour a small amount of crepe batter into it. The crepes should be baked in a hot oven for 10 to 12 minutes, or until they are set and golden around the edges. When the crepes are cool, take them out of the muffin pan and set them on a wire rack. Once the crepes are cool, put a small amount of vanilla pastry cream in each crepe cup. Pour chocolate ganache over the top of each crepe cup that has been filled. Put the dessert in the fridge for at least 30 minutes to let the cream and ganache set. Take your mini Boston cream pies out of the muffin pan and enjoy them!

Prep Time: 15 minutes

Cook Time: 10-12

Harold

[jihanforbes]

This easy slow cooker recipe features lean pork cooked slowly in a tangy balsamic sauce, resulting in tender and flavorful meat that pairs perfectly with rice or your favorite sides.

Ingredients: 1.5 lbs lean pork loin, cut into chunks. 1/2 cup balsamic vinegar. 1/4 cup honey. 3 cloves garlic, minced. 1 teaspoon dried thyme. 1/2 teaspoon dried rosemary. Salt and pepper to taste.

Instructions: In a bowl, mix balsamic vinegar, honey, garlic, thyme, rosemary, salt, and pepper. Place pork chunks in the slow cooker. Pour the balsamic mixture over the pork, ensuring it's evenly coated. Cover and cook on low for 6-8 hours, or until pork is tender. Once cooked, shred the pork using two forks and mix well with the sauce. Serve hot over rice or with your favorite sides.

Prep Time: 15 minutes

Cook Time: 360 minutes

Erinn

[jihanforbes]

These Keto Avocado Bacon Egg Bowls are a perfect combination of healthy fats and protein, making them an ideal breakfast or brunch option for those following a keto diet. They're easy to make and incredibly flavorful!

Ingredients: 2 avocados, halved and pitted. 4 eggs. 4 slices bacon, cooked and crumbled. 1/4 cup shredded cheddar cheese. Salt and pepper to taste. Chopped chives for garnish optional.

Instructions: Start by heating the oven to 400F 200C. To make a bigger hole, use a spoon to scoop out some avocado flesh from each half. Make sure the avocado halves are stable in a baking dish so they don't fall over. Place an egg in the middle of each avocado half. Add pepper and salt to taste. Put some broken up bacon on top of each avocado half. Cover the whole thing with shredded cheddar cheese. Put the eggs in an oven that has already been heated for 12 to 15 minutes, or until they are done the way you like them. If you want, you can add chopped chives as a garnish. Serve hot.

Prep Time: 10 minutes

Cook Time: 15 minutes

Caitlin

[jihanforbes]

Indulge in the creamy delight of homemade rocky road ice cream filled with mini marshmallows, crunchy nuts, and decadent chocolate. This classic frozen treat is perfect for satisfying sweet cravings on hot summer days.

Ingredients: 2 cups heavy cream. 1 cup whole milk. 3/4 cup granulated sugar. 1 teaspoon vanilla extract. 1/2 cup mini marshmallows. 1/2 cup chopped nuts such as almonds or walnuts. 1/2 cup chopped chocolate or chocolate chips.

Instructions: In a mixing bowl, whisk together heavy cream, milk, sugar, and vanilla extract until sugar is dissolved. Pour the mixture into an ice cream maker and churn according to manufacturer's instructions until it reaches a soft serve consistency. Stir in mini marshmallows, chopped nuts, and chopped chocolate during the last few minutes of churning. Transfer the ice cream to a freezer-safe container, cover, and freeze for at least 4 hours or until firm. Serve scoops of homemade rocky road ice cream in bowls or cones. Enjoy!

Prep Time: 15 minutes

Cook Time: 20 minutes

Theresa

[jihanforbes]

A delightful Rum Raisin Baked Rice Pudding Parfait that transforms leftover rice into a rich and indulgent dessert. The addition of rum-soaked raisins adds a boozy twist to the classic rice pudding, creating layers of flavors in every spoonful.

Ingredients: 2 cups cooked rice. 1 cup raisins. 3 cups milk. 1/2 cup sugar. 3 large eggs. 1 teaspoon vanilla extract. 1/4 cup dark rum. 1/2 teaspoon cinnamon. 1/4 teaspoon nutmeg. Pinch of salt. Whipped cream for topping. Chopped nuts for garnish optional.

Instructions: Set the oven to 350F 175C and heat it up. Put milk, sugar, cinnamon, nutmeg, and a pinch of salt in a saucepan. Put it on medium heat and stir it around until the sugar melts. Do not let it boil. Whisk the eggs together in a bowl. Slowly add the warm milk mixture to the eggs while whisking all the time to keep the eggs from curdling. Take the vanilla extract and dark rum and mix them in. Add the cooked rice and raisins and mix them in. Combine well by mixing. Place the mix in a baking dish that has been greased. Bake for 45 to 50 minutes, or until the top is golden brown and the pudding is set. Allow it to cool a little before putting it in the fridge for at least two hours to chill. Put the chilled rice pudding and whipped cream in serving bowls or glasses. If you want, you can add more raisins and chopped nuts on top. Add a little cinnamon on top to make it taste even better. Serve and have fun!

Prep Time: 20 minutes

Cook Time: 50 minutes

Laurel C

[jihanforbes]

A hearty and flavorful black-eyed peas recipe cooked to perfection in a slow cooker. This dish is not only delicious but also a great source of protein and fiber.

Ingredients: 2 cups dried black-eyed peas. 1 onion, finely chopped. 3 cloves garlic, minced. 1 bell pepper, diced. 1 can 14 oz diced tomatoes. 4 cups vegetable broth. 1 tsp cumin. 1 tsp smoked paprika. 1/2 tsp cayenne pepper. Salt and pepper to taste. 1 bay leaf. Chopped fresh parsley for garnish.

Instructions: Rinse the black-eyed peas under cold water and remove any debris. In a slow cooker, combine black-eyed peas, chopped onion, minced garlic, diced bell pepper, diced tomatoes, vegetable broth, cumin, smoked paprika, cayenne pepper, salt, and pepper. Add the bay leaf and stir well. Cover the slow cooker and cook on low for 6-8 hours or until the peas are tender. Before serving, remove the bay leaf and adjust seasoning if necessary. Garnish with chopped fresh parsley and serve over rice or enjoy as a side dish.

Prep Time: 15 minutes

Cook Time: 360 minutes

Kara Kitchen

[jihanforbes]

This Chicken Pesto Tomato Grilled Cheese is a delightful twist on the classic grilled cheese sandwich. The combination of tender chicken, flavorful pesto, juicy tomato, and gooey melted cheese makes for a mouthwatering sandwich that's perfect for a quick and satisfying meal.

Ingredients: 2 slices of bread. 2 tablespoons of pesto sauce. 2 slices of cooked chicken breast. 2 slices of tomato. 1/2 cup of melted cheese e.g., mozzarella or cheddar. 1 tablespoon of butter.

Instructions: Put a tablespoon of pesto sauce on one piece of bread. Put a cooked chicken breast slice on top of the bread slice with pesto on it. Put a tomato slice on top of the chicken. On top of the tomato, sprinkle half of the melted cheese. To make a sandwich, put the second slice of bread on top. Put the last tablespoon of pesto sauce on the outside of each piece of bread. Put the pan on medium heat and melt the butter in it. Put the sandwich in the pan and cook for about 34 minutes on each side, until the bread is golden brown and crispy and the cheese melts. Take it off the heat and let it cool for one minute. Then cut it up and serve. Have fun with your tasty Chicken Pesto Tomato Grilled Cheese!

Prep Time: 10 minutes

Cook Time: 8 minutes

Bobby