Loodovono

Cry Blend - Darcie hind Posz - miguel rodriguez - Accidental Player - read around foxborough

[loodovono]

These vegan asparagus spirals are a tasty snack or appetizer that can be served at any time. The fresh, crisp asparagus goes well with the buttery puff pastry, making a tasty and classy treat.

Ingredients: 1 sheet vegan puff pastry. 12 asparagus spears, trimmed. 1 tablespoon olive oil. 2 tablespoons nutritional yeast. 1 teaspoon garlic powder. Salt and pepper to taste.

Instructions: Preheat oven to 200C 400F. Roll out the puff pastry sheet and cut into 12 equal strips. Brush each strip with olive oil and sprinkle with nutritional yeast, garlic powder, salt, and pepper. Place an asparagus spear on each strip and gently roll it up. Place the spirals on a baking sheet lined with parchment paper. Bake for 15-20 minutes, or until the pastry is golden brown and the asparagus is tender. Serve warm and enjoy!

Prep Time: 15 minutes

Cook Time: 20 minutes

Heistad Speidergruppe

[loodovono]

A comforting and simple chicken and rice dish that is cooked in a slow cooker to make the chicken tender and the rice flavorful.

Ingredients: 4 boneless, skinless chicken breasts. 1 can cream of mushroom soup. 1 cup long grain white rice, uncooked. 1 cup water. 1 package dry onion soup mix. 1/2 cup sliced mushrooms optional. Salt and pepper to taste.

Instructions: In the slow cooker's bottom, put chicken breasts. Add rice, water, and dry onion soup mix to a bowl and mix them together. Cover the chicken with the mixture. Adding mushrooms on top is what you should do. On low for 6 to 8 hours or high for 3 to 4 hours, cover and cook until chicken is done and rice is soft. Before you serve, add salt and pepper to taste.

Prep Time: 10 minutes

Cook Time: 360 minutes

Mr Harris First Grade

[loodovono]

The sweet potatoes and fragrant herbs in these muffins make them very healthy. There's no oil, gluten, or dairy in them, so they're great as a snack or side dish for any meal.

Ingredients: 2 cups mashed sweet potato. 1 cup gluten-free flour. 1/4 cup almond flour. 1/4 cup nutritional yeast. 2 tablespoons ground flaxseed. 1 tablespoon baking powder. 1 teaspoon garlic powder. 1 teaspoon onion powder. 1/2 teaspoon dried thyme. 1/2 teaspoon dried rosemary. 1/2 teaspoon dried sage. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1 cup unsweetened almond milk.

Instructions: Preheat oven to 375F 190C and line a muffin tin with liners or lightly grease it. In a large bowl, mix together mashed sweet potato, gluten-free flour, almond flour, nutritional yeast, ground flaxseed, baking powder, garlic powder, onion powder, thyme, rosemary, sage, salt, and black pepper until well combined. Gradually add almond milk to the mixture, stirring until a thick batter forms. Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full. Bake for 25-30 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean. Remove from the oven and allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. Serve and enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes

Creatie En Mode Scheppersinstituut

[loodovono]

Hazelnut Linzer Cookies are delectable, nutty, jam-filled treats that are ideal for any occasion. Their rich hazelnut flavor, combined with the sweetness of raspberry jam, makes them a cookie lover's favorite.

Ingredients: 1 cup hazelnuts, finely ground. 1 3/4 cups all-purpose flour. 1/2 teaspoon baking powder. 1/4 teaspoon salt. 1/2 cup unsalted butter, softened. 1/2 cup granulated sugar. 1 large egg. 1 teaspoon vanilla extract. 1/2 cup raspberry jam or any preferred jam.

Instructions: Add the all-purpose flour, baking powder, and salt to a bowl and mix them together using a whisk. Spread the softened butter and sugar out in a different large bowl. Beat them together until the mixture is light and fluffy. Add the egg and vanilla extract and mix them in well. Slowly add the dry ingredients to the wet ones and mix them together until a dough forms. Two equal pieces of dough should be taken out and pressed into a disc shape. Cover the discs of dough with plastic wrap and put them in the fridge for at least an hour. Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Put some flour on a surface and roll out one disc of the chilled dough until it's about 1/8-inch thick. Cut the cookies into any shape you want with a Linzer cookie cutter and then put them on the baking sheet that has been prepared. Use a smaller cookie cutter to make a window in the middle of half of the cookies. Put the cookies in an oven that is already hot and bake them for 10 to 12 minutes, or until the edges turn golden brown. Take the cookies out of the oven and leave them on the baking sheet for five minutes to cool down. Spread raspberry jam or any other jam you like on the cookies that don't have a window. Powdered sugar should be used to cover the cookies with the window. To make sandwich cookies, carefully press the cookies with jam on top of the cookies with powdered sugar. You are now ready to eat hazelnut linzer cookies.

Prep Time: 30 minutes

Cook Time: 12 minutes

Kabat Scarlett

[loodovono]

These Pork and Apricot Kebobs are a delightful combination of savory pork and sweet apricots, grilled to perfection. The marinade infuses the pork with wonderful flavors, and the grilling process adds a smoky touch to the dish. Perfect for a summer barbecue or any occasion!

Ingredients: 1 pound pork tenderloin, cut into 1-inch cubes. 12 dried apricots. 1 red bell pepper, cut into chunks. 1 red onion, cut into chunks. 2 tablespoons olive oil. 2 cloves garlic, minced. 1 teaspoon dried thyme. 1/2 teaspoon salt. 1/4 teaspoon black pepper. Wooden skewers, soaked in water for 30 minutes.

Instructions: To make a marinade, put olive oil, minced garlic, dried thyme, salt, and black pepper in a bowl. Make sure the pork cubes are well covered when you add them to the marinade. Put them in the fridge for at least 30 minutes to soak up the sauce. Warm up the grill over medium-high heat. On the soaked wooden skewers, alternate between putting pork that has been marinated, dried apricots, red bell pepper chunks, and red onion chunks. Set the kebobs on a grill that has already been heated up. Cook for 10 to 12 minutes, turning them over once or twice, until the pork is cooked all the way through and the vegetables are charred and soft. Feel free to eat the pork and apricot kebobs all hot.

Prep Time: 40 minutes

Cook Time: 12 minutes

kofa high school

[loodovono]

When you want a quick and filling keto-friendly drink, this low-carb smoothie is a great choice. It's full of healthy fats, fiber, and nutrients. It tastes great, is creamy, and is easy to change to suit your tastes.

Ingredients: 1 cup unsweetened almond milk. 1/2 cup frozen spinach. 1/4 cup avocado. 1/4 cup coconut cream. 1 tablespoon chia seeds. 1 tablespoon almond butter. 1/2 teaspoon vanilla extract. Stevia or erythritol optional, to taste. Ice cubes optional.

Instructions: In a blender, combine almond milk, frozen spinach, avocado, coconut cream, chia seeds, almond butter, and vanilla extract. Blend until smooth and creamy. Taste and adjust sweetness if desired by adding stevia or erythritol. If a thicker consistency is desired, add a few ice cubes and blend again until smooth. Pour into glasses and enjoy immediately.

Prep Time: 5 minutes

Cook Time: 0 minutes

Mrabbi Hillel

[loodovono]

Indulge in these guilt-free treats made with homemade sugar-free chocolate chips and creamy peanut butter. Perfect for satisfying your sweet cravings on a ketogenic diet!

Ingredients: 1 cup homemade sugar-free chocolate chips. 1/2 cup natural peanut butter. 2 tbsp powdered erythritol. 1 tbsp coconut oil.

Instructions: Using 30-second bursts to stir, melt the chocolate chips and coconut oil together in a bowl that can go in the microwave. Mix the powdered erythritol and peanut butter together in a different bowl until they are well mixed. Paper liners should be put inside a mini muffin tin. Just enough chocolate should be poured into each muffin cup to cover the bottom. Spread a small amount of the peanut butter mix over the chocolate in each cup. Put the rest of the melted chocolate on top of the peanut butter mixture. Fridge the muffin tin for about 20 minutes, or until the chocolate is hard. Once the peanut butter eggs are set, take them out of the muffin tin and put them in a container that won't let air in. Enjoy your tasty PB eggs without added sugar!

Prep Time: 15 minutes

Cook Time: 20 minutes

Garderie Tunneys Daycare

[loodovono]

Delicious vegan sushi rolls filled with creamy vegan cream cheese and crunchy vegetables, perfect for a light and satisfying meal or snack.

Ingredients: 4 nori seaweed sheets. 2 cups sushi rice, cooked. 1/2 cup vegan cream cheese. 1 small cucumber, julienned. 1 small carrot, julienned. 1/2 avocado, sliced.

Instructions: Put a piece of nori on top of the bamboo sushi mat. Cover the nori with a thin layer of cooked sushi rice, leaving about an inch of space at the top. Cover the rice with the vegan cream cheese. Line up slices of avocado, cucumber, and carrot across the middle of the rice. Start at the bottom edge of the bamboo mat and roll the sushi tightly. Spray water along the top edge of the nori sheet to seal it. Use the rest of the ingredients to make three more rolls. With a sharp knife, cut each roll into six to eight pieces. Put it on the plate with pickled ginger, soy sauce, and wasabi.

Prep Time: 20 minutes

Cook Time: 10 minutes

Associazione Ecsdance

[loodovono]

These Thai Lentil Lettuce Wraps are a fresh and flavorful way to enjoy a plant-based meal. The combination of cooked lentils, crisp vegetables, and a zesty Miso Sriracha Peanut Sauce creates a delightful blend of textures and flavors. Perfect for a light lunch or appetizer.

Ingredients: 1 cup cooked lentils. 1 head of iceberg lettuce, leaves separated. 1/2 cup shredded carrots. 1/2 cup cucumber, thinly sliced. 1/4 cup fresh cilantro leaves. 1/4 cup fresh mint leaves. 1/4 cup roasted peanuts, crushed. 1/4 cup green onions, chopped. 1/4 cup bean sprouts optional. 1/4 cup red bell pepper, thinly sliced optional.

Instructions: Prepare the lentils by cooking them according to package instructions. Drain and let them cool. Wash and separate the iceberg lettuce leaves, keeping them whole to use as wraps. In a small mixing bowl, combine the shredded carrots, sliced cucumber, cilantro leaves, mint leaves, crushed roasted peanuts, and chopped green onions. Toss well to mix. To make the Miso Sriracha Peanut Sauce, combine the following ingredients in a separate bowl: - 2 tablespoons miso paste - 2 tablespoons sriracha sauce - 2 tablespoons peanut butter - 1 tablespoon rice vinegar - 1 tablespoon soy sauce - 1 tablespoon honey adjust to taste Whisk the sauce ingredients together until smooth and well combined. If the sauce is too thick, you can add a little water to thin it out. To assemble the lettuce wraps, take a lettuce leaf, spoon in a generous amount of cooked lentils, and top with the vegetable mixture. Drizzle the Miso Sriracha Peanut Sauce over the filling. If desired, garnish with bean sprouts and thinly sliced red bell pepper for extra crunch and flavor. Repeat the process with the remaining lettuce leaves and filling ingredients. Serve the Thai Lentil Lettuce Wraps with extra sauce on the side for dipping. Enjoy your healthy and delicious Thai-inspired meal!

Prep Time: 15 minutes

Cook Time: 10 minutes

Janelle Salanga

[loodovono]

These keto turkey legs are roasted to perfection and seasoned with tasty spices, making them a tasty and filling low-carb meal option.

Ingredients: 4 turkey legs. 2 tbsp olive oil. 2 tsp paprika. 1 tsp garlic powder. 1 tsp onion powder. 1/2 tsp dried thyme. Salt and pepper to taste.

Instructions: Preheat the oven to 375F 190C. In a small bowl, mix together olive oil, paprika, garlic powder, onion powder, dried thyme, salt, and pepper. Rub the spice mixture evenly over the turkey legs. Place the turkey legs on a baking sheet lined with parchment paper. Bake in the preheated oven for 45-50 minutes or until the internal temperature reaches 165F 74C, and the turkey legs are golden brown and crispy. Once cooked, remove from the oven and let them rest for a few minutes before serving.

Prep Time: 10 minutes

Cook Time: 50 minutes

Kelli Teaching Connections

[loodovono]

This fluffy vegan banana bread is flavorful, moist, and gluten-free. It's a great treat for people who have to watch what they eat or just love banana bread!

Ingredients: 3 ripe bananas, mashed. 1/3 cup coconut oil, melted. 1/2 cup maple syrup. 1 teaspoon vanilla extract. 1 3/4 cups gluten-free flour blend. 1 teaspoon baking soda. 1/2 teaspoon baking powder. 1/2 teaspoon salt. 1 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg.

Instructions: Preheat your oven to 350F 175C. Grease a 9x5 inch loaf pan. In a large mixing bowl, combine mashed bananas, melted coconut oil, maple syrup, and vanilla extract. Mix until well combined. In a separate bowl, whisk together gluten-free flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix. Pour the batter into the prepared loaf pan. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and allow the banana bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Slice and serve. Enjoy!

Prep Time: 15 minutes

Cook Time: 60 minutes

Trading For Beginners

[loodovono]

A delicious sandwich featuring tender chicken breast slices, flavorful pesto sauce, fresh vegetables, and melted mozzarella cheese.

Ingredients: 2 slices of bread. 1 cooked chicken breast, sliced. 2 tablespoons pesto sauce. 1/4 cup sliced tomatoes. 1/4 cup fresh spinach leaves. 2 slices mozzarella cheese.

Instructions: Spread pesto sauce on one side of each bread slice. Layer one slice of bread with sliced chicken breast, tomatoes, spinach leaves, and mozzarella cheese. Top with the second slice of bread, pesto side down. Heat a pan over medium heat. Place the sandwich in the pan and cook for 3-4 minutes on each side until the bread is golden brown and the cheese is melted. Remove from the pan and let it cool for a minute. Cut the sandwich in half diagonally and serve.

Prep Time: 10 minutes

Cook Time: 8 minutes

centralskolan

[loodovono]

Enjoy a healthier twist on fried rice with this Cashew Shrimp Cauli-Fried Rice recipe! Cauliflower rice replaces traditional rice for a low-carb option, while succulent shrimp, crunchy cashews, and vibrant vegetables bring flavor and texture. Quick and easy to make, this dish is perfect for a nutritious weeknight dinner.

Ingredients: 1 lb shrimp, peeled and deveined. 2 cups cauliflower rice. 1/2 cup cashews, chopped. 2 cloves garlic, minced. 1 small onion, diced. 1 red bell pepper, diced. 1 cup frozen peas and carrots blend. 3 tablespoons soy sauce. 1 tablespoon sesame oil. 2 eggs, beaten. Salt and pepper to taste. Green onions, chopped for garnish.

Instructions: In a large skillet, heat sesame oil over medium heat. Add minced garlic and diced onion. Saut until fragrant. Add shrimp and cook until pink and opaque, then remove from skillet and set aside. In the same skillet, add cauliflower rice and cook until tender. Push the cauliflower rice to one side of the skillet and pour beaten eggs onto the empty side. Scramble until cooked. Combine cooked eggs with cauliflower rice. Add diced bell pepper, frozen peas and carrots blend, and chopped cashews to the skillet. Cook until vegetables are tender. Stir in soy sauce and season with salt and pepper to taste. Add cooked shrimp back to the skillet and toss everything together until heated through. Garnish with chopped green onions before serving.

Prep Time: 15 minutes

Cook Time: 15 minutes

sekinan essay

[loodovono]

With a little sour cream, some cilantro, and creamy avocados, you can make a tasty guacamole that you can use to dip or top your favorite Mexican foods.

Ingredients: 2 ripe avocados. 2 tablespoons sour cream. 1/2 cup fresh cilantro leaves. 1/2 red onion, finely chopped. 1-2 cloves garlic, minced. 1 lime, juiced. Salt and pepper to taste.

Instructions: Cut the avocados in half, remove the pits, and scoop out the flesh into a bowl. Mash the avocados with a fork or potato masher until creamy. Add sour cream, minced garlic, and lime juice. Mix well. Fold in chopped cilantro and red onion. Season with salt and pepper to taste. Serve immediately with tortilla chips or as a topping for tacos, nachos, or burritos.

Prep Time: 15 minutes

Cook Time: 0 minutes

Ames Museum

[loodovono]

A quick and delicious Instant Pot Cheesy Tuna Helper that combines pasta, creamy cheddar cheese, tuna, and peas for a comforting meal.

Ingredients: 1 cup elbow macaroni. 1 can 10.5 oz condensed cheddar cheese soup. 1 cup milk. 1 cup shredded cheddar cheese. 1 can 5 oz tuna, drained. 1/2 cup frozen peas. 1 teaspoon garlic powder. 1/2 teaspoon onion powder. Salt and pepper to taste.

Instructions: Add elbow macaroni, cheddar cheese soup, milk, shredded cheddar cheese, drained tuna, frozen peas, garlic powder, onion powder, salt, and pepper into the Instant Pot. Stir the ingredients well to combine. Close the Instant Pot lid and set the vent to sealing position. Cook on high pressure for 4 minutes. Once the cooking is complete, do a quick pressure release. Open the lid carefully and stir the contents. Let it sit for a few minutes to thicken before serving. Serve hot, garnished with additional shredded cheese if desired.

Prep Time: 10 minutes

Cook Time: 4 minutes

Jennifer L Wagner

[loodovono]

The sweet and sour flavors in these blackberry butter bars go so well together. They're great for dessert or a sweet snack. The fruity blackberry preserves go great with the buttery crust, making a treat that everyone will love.

Ingredients: 1 cup blackberry preserves. 1 cup unsalted butter, softened. 1 cup granulated sugar. 2 large eggs. 1 teaspoon vanilla extract. 2 cups all-purpose flour. 1/2 teaspoon salt. Powdered sugar, for dusting optional.

Instructions: Preheat oven to 350F 175C. Grease a 9x13-inch baking dish. In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla extract. Gradually mix in flour and salt until a dough forms. Press 2/3 of the dough into the bottom of the prepared baking dish. Spread blackberry preserves evenly over the dough. Crumble remaining dough over the preserves layer. Bake in preheated oven for 35-40 minutes, or until lightly golden. Allow to cool completely before cutting into bars. Dust with powdered sugar if desired before serving.

Prep Time: 15 minutes

Cook Time: 40 minutes

hebrew israelite homeschool

[loodovono]

A refreshing cocktail to rejuvenate and cleanse your palate, perfect for springtime!

Ingredients: 2 oz vodka. 1 oz fresh lemon juice. 1 oz agave nectar. 4 cucumber slices. 4 fresh mint leaves. Ice cubes.

Instructions: Mix cucumber slices and mint leaves together in a cocktail shaker. Put agave nectar, vodka, and fresh lemon juice in the shaker. Put ice cubes in the shaker and shake it well. It should be strained into a glass that is already cold and full of ice. If you want, you can add a cucumber slice and a mint sprig as a garnish.

Prep Time: 5 minutes

Cook Time: 0 minutes

Valley Flash Track And Field Club