Med School Inspo

Friends of the Eden Animal Shelter - frog vle - falcon gora monte - Bunbury United Soccer Club - ohio xa

[medschoolinspo]

This pasta salad with tacos is great for a party, a potluck, or a quick dinner! It's a tasty mix of tacos and pasta, and the creamy, sour dressing brings all the flavors together. Easy to make and a hit with everyone.

Ingredients: 1 pound pasta. 1 pound ground beef. 1 packet taco seasoning. 1 cup cherry tomatoes, halved. 1 cup shredded cheddar cheese. 1 cup diced bell peppers assorted colors. 1/2 cup diced red onion. 1/2 cup black olives, sliced. 1/2 cup sour cream. 1/2 cup mayonnaise. 1/4 cup salsa. 2 tablespoons chopped fresh cilantro. Lettuce leaves for serving. Salt and pepper to taste.

Instructions: Follow the directions on the package to cook the pasta. Once it's done, drain it and run cold water over it. Put away. Warm up the ground beef in a big pan over medium-high heat. Get rid of extra fat. After adding the taco seasoning, cook according to the directions on the package. Take it off the heat and let it cool down. To make the taco salad, cook the beef and put it in a large bowl. Add the cherry tomatoes, shredded cheddar cheese, diced bell peppers, diced red onion, and sliced black olives. Put the sour cream, mayonnaise, salsa, and chopped cilantro in a different bowl and mix them together. Add pepper and salt to taste. Cover the pasta salad with the dressing. Toss it all together until it's well covered. Put it in the fridge for at least an hour before you serve it. Put lettuce leaves on plates and top with the taco pasta salad to serve. If you want, you can add more cilantro and cheese as a garnish. Have fun with your taco pasta salad!

Prep Time: 20 minutes

Cook Time: 20 minutes

waldorf mataro

[medschoolinspo]

Enjoy a flavorful and satisfying noodle bowl with a creamy peanut-sesame sauce. This dish is quick to make and perfect for a delicious meal.

Ingredients: 8 oz noodles such as soba or udon. 1/4 cup peanut butter. 2 tbsp soy sauce. 2 tbsp rice vinegar. 1 tbsp sesame oil. 1 tbsp honey. 1 garlic clove, minced. 1 tsp grated ginger. 1/4 cup chopped green onions. 1/4 cup chopped cilantro. 1/4 cup chopped peanuts. Sriracha sauce optional, for heat. Lime wedges for serving.

Instructions: As directed on the package, cook the noodles. Once done, drain them and set them aside. For the sauce, mix peanut butter, soy sauce, rice vinegar, sesame oil, honey, garlic, and ginger in a bowl with a whisk until the mixture is smooth. The peanut-sesame sauce should be mixed well with the cooked noodles. Put the noodles into bowls, and if you want, add chopped green onions, cilantro, peanuts, and Sriracha sauce on top. Comes with lime wedges that can be used to squeeze over the noodles before eating.

Prep Time: 15 minutes

Cook Time: 10 minutes

cafe latte da

[medschoolinspo]

A creamy, tasty pasta salad that tastes just like a Caesar salad. Bring this pasta salad to a picnic, a potluck, or use it as a side dish with your favorite grilled meats. It's a hit with everyone because it has all the good things about a Caesar salad plus pasta.

Ingredients: 8 oz penne pasta. 1/2 cup Caesar dressing. 1/4 cup grated Parmesan cheese. 1 cup cherry tomatoes, halved. 1/2 cup chopped romaine lettuce. 1/4 cup croutons. 1/4 cup sliced black olives. 1/4 cup diced red onion. Salt and pepper to taste.

Instructions: Cook the penne pasta according to package instructions until al dente. Drain and let it cool. In a large bowl, combine the cooled pasta, Caesar dressing, and grated Parmesan cheese. Toss to coat the pasta evenly. Add the cherry tomatoes, romaine lettuce, croutons, black olives, and diced red onion to the pasta mixture. Toss gently to combine. Season the salad with salt and pepper to taste. Be cautious with the salt as the Caesar dressing and Parmesan cheese are already salty. Refrigerate the creamy Caesar pasta salad for at least 30 minutes before serving to allow the flavors to meld together. Serve chilled, garnished with additional Parmesan cheese and croutons if desired.

Prep Time: 15 minutes

Cook Time: 10 minutes

funky book designs

[medschoolinspo]

The Kool-Aid Slammer is a vibrant and fun cocktail that packs a punch of fruity flavors. With its bright colors and sweet taste, it's sure to be a hit at any party or gathering.

Ingredients: 1 oz vodka. 1 oz blue curaao. 1 oz peach schnapps. 2 oz lemon-lime soda. Splash of grenadine. Gummy worms for garnish.

Instructions: Fill a shaker with ice. Add vodka, blue curaao, peach schnapps, and lemon-lime soda. Shake well until chilled. Strain into a glass filled with ice. Add a splash of grenadine for color. Garnish with gummy worms. Serve and enjoy!

Prep Time: 5 minutes

Cook Time: 0 minutes

3 spice dance

[medschoolinspo]

This Southwest Beef and Cabbage Stir Fry is a quick and flavorful weeknight dinner. Tender beef, colorful bell peppers, and cabbage are stir-fried in a savory and spicy sauce, making it a delicious and healthy meal option.

Ingredients: 1 lb beef sirloin, thinly sliced. 2 cups cabbage, thinly sliced. 1 red bell pepper, thinly sliced. 1 yellow bell pepper, thinly sliced. 1 onion, thinly sliced. 3 cloves garlic, minced. 2 tablespoons vegetable oil. 2 tablespoons soy sauce. 1 tablespoon chili powder. 1 teaspoon cumin. 1/2 teaspoon paprika. Salt and pepper to taste. Fresh cilantro leaves for garnish.

Instructions: In a small bowl, mix together soy sauce, chili powder, cumin, paprika, and a pinch of salt and pepper. Set aside. Heat vegetable oil in a large skillet or wok over high heat. Add beef slices and stir-fry for 2-3 minutes or until browned. Remove from the skillet and set aside. In the same skillet, add garlic, onion, and bell peppers. Stir-fry for 3-4 minutes until they start to soften. Add cabbage and continue stir-frying for another 2-3 minutes until the cabbage wilts slightly. Return the cooked beef to the skillet and pour the sauce mixture over everything. Stir-fry for an additional 2-3 minutes until the sauce thickens and coats the ingredients evenly. Taste and adjust seasoning with more salt and pepper if needed. Garnish with fresh cilantro leaves. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

CLK Pete

[medschoolinspo]

Jim's East Meets West Burger has all the tastes of a traditional American burger, plus teriyaki, which is Asian-inspired, and pineapple, which is tropical. It has a mix of tastes that will take your taste buds all over the world.

Ingredients: 1 lb ground beef. 1/4 cup teriyaki sauce. 1/4 cup mayonnaise. 4 sesame seed burger buns. 4 slices of Swiss cheese. 1 cup shredded lettuce. 1 tomato, sliced. 1 red onion, thinly sliced. 4 pineapple rings. Salt and pepper to taste.

Instructions: Preheat your grill to medium-high heat. In a bowl, mix the ground beef, teriyaki sauce, salt, and pepper. Form the mixture into 4 burger patties. Place the burger patties on the grill and cook for about 4-5 minutes on each side for medium-rare, or longer if you prefer your burgers more well-done. During the last few minutes of grilling, add a slice of Swiss cheese to each burger patty and cover the grill to melt the cheese. While the burgers are cooking, toast the burger buns on the grill until they're lightly browned. Spread mayonnaise on the bottom half of each bun. Assemble the burgers by placing a lettuce leaf on the bun, followed by the burger patty with melted cheese, a slice of tomato, red onion, and a pineapple ring. Top with the other half of the bun and serve hot.

Prep Time: 15 minutes

Cook Time: 10 minutes

the walker lela foundation

[medschoolinspo]

Indulge in the rich and decadent flavor of Bailey's Irish Cream combined with fudgy brownies for a delightful treat that's perfect for any occasion.

Ingredients: 1/2 cup unsalted butter. 1 cup granulated sugar. 1/2 cup unsweetened cocoa powder. 1/4 teaspoon salt. 2 large eggs. 1/2 cup all-purpose flour. 1/4 cup Bailey's Irish Cream liqueur. 1/2 cup semisweet chocolate chips.

Instructions: Warm the oven up to 175F 350C. A square 8-inch baking pan should be greased and floured. Put the butter in a medium-sized saucepan and melt it over low heat. Add the salt, sugar, and cocoa powder and mix well. Take it off the heat. One egg at a time, beat in until everything is well mixed. Just until it's all mixed in, add the flour. Then add the Bailey's Irish Cream and mix it in. The chocolate chips should be carefully mixed in. Spread out the batter in the pan that has been prepared. In a hot oven, bake for 25 to 30 minutes, or until a toothpick stuck in the middle comes out clean. Let it cool in the pan before cutting it into squares.

Prep Time: 15 minutes

Cook Time: 25 minutes

save briarcliff

[medschoolinspo]

This cauliflower soup is very creamy and full of flavor. It's great for a cozy night in. With the slow cooker, the flavors blend beautifully with very little work on your part.

Ingredients: 1 large head cauliflower, chopped. 1 onion, diced. 3 cloves garlic, minced. 4 cups vegetable broth. 1 cup heavy cream. 1 teaspoon dried thyme. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: Cut up the cauliflower, add the onion and garlic to the slow cooker. Pour in the vegetable broth. Until the cauliflower is soft, cook on low for 6 to 8 hours or on high for 3 to 4 hours. Blend the soup until it's smooth with an immersion blender. Add salt, pepper, heavy cream, and dried thyme. Add another 30 minutes of cooking time on low. Serve hot with fresh parsley on top.

Prep Time: 15 minutes

Cook Time: 360 minutes

kacey meg

[medschoolinspo]

A decadent combination of red velvet cake, creamy vanilla ice cream, and rich cream cheese frosting, this ice cream cake is a delightful treat for any occasion.

Ingredients: 1 box red velvet cake mix. Ingredients required for cake mix eggs, oil, water. 1.5 quarts vanilla ice cream. 1 cup cream cheese frosting. 1/2 cup crushed chocolate cookies or brownie bits. 1/4 cup chocolate chips optional, for garnish. 1/4 cup red velvet cake crumbs optional, for garnish.

Instructions: Follow the directions on the box to make the red velvet cake mix. In a round cake pan, bake the cake and let it cool all the way down. After the cake has cooled, cut it in half across the middle to make two layers. Let the vanilla ice cream soften a bit after taking it out of the freezer. Put a layer of vanilla ice cream that has been melted on top of one layer of cake. Put the other piece of cake on top of the ice cream to make a sandwich with the cake and ice cream. Frost the top of the cake with cream cheese frosting. Add chocolate cookie or brownie chunks that have been crushed on top of the frosting. The cake should be frozen for at least 4 hours or overnight until it is firm. If you want, you can add chocolate chips and red velvet cake crumbs to the top before serving.

Prep Time: 30 minutes

Cook Time: 30 minutes

heather's website

[medschoolinspo]

Sugared Walnut Grape Salad is a delightful blend of flavors and textures. The sweet and crunchy sugared walnuts complement the juicy grapes and creamy blue cheese, while the balsamic vinaigrette ties it all together for a refreshing and satisfying salad.

Ingredients: 1 cup of walnuts. 1/4 cup of granulated sugar. 8 cups of mixed salad greens. 2 cups of red seedless grapes. 1/2 cup of crumbled blue cheese. 1/4 cup of balsamic vinaigrette dressing.

Instructions: Put the walnuts in a pan and toast them over medium-low heat for two to three minutes. Add the sugar to the walnuts and stir them around as you cook them until the sugar melts and covers them. Place on a baking sheet lined with parchment paper to cool. Put the mixed greens and red grapes in a large salad bowl. Put the blue cheese crumbles and sugared walnuts on top of the salad. Spread the balsamic vinaigrette dressing on top of the salad. Gently toss the salad to mix all the ingredients together. Serve right away and enjoy!

Prep Time: 15 minutes

Cook Time: 5 minutes

Grad Sevnica

[medschoolinspo]

With these delectable Turtle Fudge Bars, you can indulge in the decadent flavors of salted caramel, chocolate, and pecans. The buttery graham cracker crust, gooey caramel, and creamy chocolate make these bars irresistible for any occasion.

Ingredients: 1 cup 2 sticks unsalted butter, melted. 2 cups graham cracker crumbs. 1 cup chopped pecans. 1 cup semisweet chocolate chips. 1 cup butterscotch chips. 1 cup caramel sauce. 1 cup sweetened condensed milk. 1 teaspoon vanilla extract. 1/2 teaspoon sea salt.

Instructions: Warm the oven up to 350F 175C and grease a 9x13-inch baking pan. Put the melted butter, graham cracker crumbs, and chopped pecans in a medium-sized bowl and mix them together until they are well mixed. In a ready pan, press the mixture firmly into the bottom. Spread out the butterscotch chips and semisweet chocolate chips on top of the crust. Put the caramel sauce and sweetened condensed milk in a small saucepan and heat them over low heat. Keep stirring the mixture while it's cooking until it's smooth and well mixed. Taking it off the heat, add the vanilla extract and mix it in. Spread the chocolate and butterscotch chips out evenly as you pour the caramel mixture over them. Add the sea salt on top. After the oven is hot, bake it for 25 to 30 minutes, or until the edges are golden and the caramel starts to bubble. Turn it off the heat and let it cool all the way down on a wire rack in the pan. After it's cooled, put it in the fridge for at least two hours to set. Make bars and serve. Have fun!

Prep Time: 20 minutes

Cook Time: 30 minutes

carmel drama club

[medschoolinspo]

Experience the bold and smoky flavors of Memphis with these Memphis-Style Barbecue Pork Ribs. Slow-smoked to perfection and coated with a flavorful dry rub, these ribs are a true barbecue delight.

Ingredients: 2 racks pork ribs. 1/4 cup paprika. 2 tbsp brown sugar. 1 tbsp black pepper, coarsely ground. 1 tbsp kosher salt. 1 tbsp garlic powder. 1 tbsp onion powder. 1 tbsp chili powder. 1 tbsp cayenne pepper. 1/4 cup yellow mustard. 1/4 cup apple cider vinegar. 1/4 cup Worcestershire sauce. 1/4 cup brown sugar for basting. BBQ sauce Memphis-style, for serving.

Instructions: Preheat your smoker to 225F 110C. Remove the membrane from the back of the ribs for better flavor penetration. In a bowl, combine paprika, brown sugar, black pepper, kosher salt, garlic powder, onion powder, chili powder, and cayenne pepper to create the dry rub. Rub the dry rub all over the ribs, ensuring they are evenly coated. Let them sit at room temperature for about 30 minutes. Mix yellow mustard, apple cider vinegar, and Worcestershire sauce to create a basting sauce. Place the ribs on the smoker and smoke for 3-4 hours or until the internal temperature reaches 190F 88C. Baste the ribs with the sauce every hour. During the last 30 minutes of smoking, sprinkle brown sugar over the ribs for a sweet crust. Remove the ribs from the smoker and let them rest for 10 minutes before slicing. Serve the Memphis-Style Barbecue Pork Ribs with your favorite Memphis-style BBQ sauce on the side. Enjoy the authentic flavors of Memphis barbecue at home!

Prep Time: 20 minutes

Cook Time: 4 minutes

Meon Valley Airgun Club

[medschoolinspo]

Turnip Salad with Yogurt, Herbs, and Poppy Seeds is a refreshing and nutritious salad that combines the earthy flavor of turnips with the creaminess of Greek yogurt, the freshness of herbs, and a delightful crunch from poppy seeds. It's a perfect side dish for any meal and can also be enjoyed as a light and healthy snack.

Ingredients: 4 medium-sized turnips, peeled and thinly sliced. 1 cup Greek yogurt. 2 tablespoons fresh mint leaves, chopped. 2 tablespoons fresh parsley leaves, chopped. 2 tablespoons fresh dill leaves, chopped. 1 tablespoon poppy seeds. Salt and pepper to taste. 1 tablespoon olive oil.

Instructions: In a large mixing bowl, combine the sliced turnips and Greek yogurt. Add chopped mint, parsley, and dill to the bowl. Mix well to combine. Sprinkle poppy seeds over the salad and season with salt and pepper to taste. Drizzle olive oil over the salad and toss gently to coat all ingredients evenly. Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld. Serve chilled and garnish with additional herbs if desired.

Prep Time: 15 minutes

Cook Time: 0 minutes

WALSALL RADIO UK

[medschoolinspo]

This Super Quinoa Burrito Bowl with Avocado-Lime Dressing is a delicious and filling dish packed with nutritious ingredients. The combination of quinoa, black beans, veggies, and a zesty avocado-lime dressing creates a burst of flavors in every bite. It's a perfect and satisfying meal for a wholesome dining experience.

Ingredients: 1 cup quinoa, rinsed. 2 cups water. 1 can black beans, drained and rinsed. 1 cup corn kernels fresh or frozen. 1 cup cherry tomatoes, halved. 1 avocado, sliced. 1/2 red onion, finely chopped. 1/4 cup fresh cilantro, chopped. 1 cup shredded lettuce. 1/2 cup shredded cheddar cheese. 1 lime, juiced. 2 tablespoons olive oil. 1 teaspoon ground cumin. 1 teaspoon chili powder. Salt and pepper to taste.

Instructions: Put the quinoa and water in a medium-sized saucepan. Slowly raise the heat, cover, and let it cook for 15 minutes, or until the quinoa is done and the water is absorbed. Cook the quinoa and put it in a large bowl. Add the corn, black beans, avocado, red onion, cilantro, lettuce, and cheddar cheese. Add cumin, chili powder, salt, and pepper to a small bowl and mix them with a whisk. This will make the dressing. Add the dressing to the quinoa mixture and mix it together gently. If you want, you can add extra cilantro and lime wedges to each quinoa burrito bowl before serving it.

Prep Time: 15 minutes

Cook Time: 15 minutes

great lakes book bash

[medschoolinspo]

A fragrant and comforting Vietnamese Chicken Noodle Soup, known as 'Pho Ga', featuring tender shredded chicken, rice noodles, and aromatic spices in a flavorful broth.

Ingredients: 1 whole chicken, about 3-4 pounds, cleaned. 8 cups chicken broth. 1 package rice noodles. 1 onion, sliced. 3 cloves garlic, minced. 1 tablespoon ginger, grated. 2 tablespoons fish sauce. 1 tablespoon soy sauce. 1 teaspoon sugar. 1 cinnamon stick. 3 star anise. 1 cup bean sprouts. Fresh cilantro, chopped. Lime wedges. Sriracha sauce optional.

Instructions: Set the chicken broth on low heat in a large pot. The chicken should be cooked through after adding it to the pot. This should take between 45 and 60 minutes. Take the chicken out of the pot and shred it. Throw away the skin and bones. Follow the directions on the package to cook the rice noodles in a different pot. Remove the water and set it aside. Add the ginger, fish sauce, soy sauce, sugar, cinnamon stick, star anise, and sliced onions to the pot that already has broth in it. Let the flavors soak in for 15 to 20 minutes. Put the chicken shreds back into the pot and heat it all the way through. To serve, put some cooked rice noodles in a bowl, pour some chicken broth over them, and then add some shredded chicken on top. On top, put bean sprouts and chopped cilantro. On the side, serve with lime wedges and Sriracha sauce. Have fun with the Vietnamese chicken noodle soup!

Prep Time: 20 minutes

Cook Time: 60 minutes

michelle martin

[medschoolinspo]

These Peach Cobbler Cookies are a delightful twist on the classic cobbler. They are soft, buttery, and packed with juicy peaches, making them a perfect summer treat.

Ingredients: 2 cups all-purpose flour. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1/2 cup unsalted butter, softened. 1/2 cup granulated sugar. 1/2 cup packed brown sugar. 1 large egg. 1 teaspoon vanilla extract. 1/2 cup sour cream. 1 cup diced peaches fresh or canned, drained. 1/2 cup chopped pecans or walnuts optional. 1 tablespoon cinnamon. 1/4 cup granulated sugar for rolling cookies.

Instructions: Warm your oven up to 350F 175C and put parchment paper on a baking sheet. Mix the flour, baking powder, baking soda, and salt in a medium-sized bowl with a whisk. Melt the butter and mix it with the white sugar and brown sugar in a different large bowl until the mixture is light and fluffy. Mix the butter and sugar together well before adding the egg and vanilla extract. Gradually add the dry ingredients to the wet ones, mixing in the sour cream every so often until everything is well mixed. If you want to, you can add chopped nuts and diced peaches to the cookie dough. Mix the cinnamon and 1/4 cup of sugar in a small bowl. Make 1.5-inch balls of cookie dough with a spoon or cookie scoop. Cover all of the balls with the cinnamon-sugar mix by rolling them in it. Don't crowd the baking sheet when you put the cookie dough balls on it. Leave space between each one. Use the back of the spoon to gently press down on each cookie to make them a little flatter. After the oven is hot, bake the cookies for 12 to 15 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. Move the cookies to a wire rack to cool all the way down. Have fun with these tasty Peach Cobbler Cookies!

Prep Time: 20 minutes

Cook Time: 15 minutes

ohio xa

[medschoolinspo]

This Stovetop Summer Enchilada Mac and Cheese is a delightful fusion of classic mac and cheese with the flavors of enchiladas. It's a perfect dish for a summer gathering or a cozy weeknight dinner. Packed with veggies, spices, and gooey cheese, it's sure to be a hit!

Ingredients: 12 oz macaroni pasta. 2 tbsp olive oil. 1 onion, chopped. 2 cloves garlic, minced. 1 bell pepper, diced. 1 jalapeo, seeded and minced. 1 cup corn kernels. 1 cup black beans, drained and rinsed. 1 tbsp chili powder. 1 tsp ground cumin. 1 tsp dried oregano. 1/2 tsp smoked paprika. 1/4 tsp cayenne pepper. Salt and pepper to taste. 2 cups enchilada sauce. 1 cup shredded cheddar cheese. 1 cup shredded Monterey Jack cheese. 1/4 cup chopped fresh cilantro, for garnish. Lime wedges, for serving.

Instructions: Cook the macaroni according to package instructions. Drain and set aside. In a large skillet, heat olive oil over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic, bell pepper, jalapeo, corn, and black beans. Cook for another 5 minutes. Stir in chili powder, cumin, oregano, paprika, cayenne pepper, salt, and pepper. Pour in enchilada sauce and stir to combine. Let simmer for 5 minutes. Add cooked macaroni to the skillet and toss to coat with the sauce. Sprinkle shredded cheddar and Monterey Jack cheese over the top. Cover and let cheese melt for 2-3 minutes. Garnish with chopped cilantro and serve with lime wedges. Enjoy!

Prep Time: 15 minutes

Cook Time: 20 minutes

JENNIFER OKOLIE - Health and Wellness Coach