Mibearguy

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[mibearguy]

This chicken noodle soup with miso that you make yourself is warm and tasty, and it's perfect for cold days or when you just want a cozy meal. Adding miso to the soup gives it more depth of flavor and richness, which makes it even better.

Ingredients: 1 tbsp olive oil. 1 onion, diced. 2 carrots, sliced. 2 celery stalks, sliced. 3 garlic cloves, minced. 8 cups chicken broth. 2 cups shredded cooked chicken. 2 tsp miso paste. 2 cups egg noodles. Salt and pepper to taste. 2 tbsp chopped fresh parsley, for garnish.

Instructions: Put olive oil in a big pot and heat it over medium-low heat. Slice the carrots, celery, and onion into small pieces and add them to the pan. It will take about 5 minutes of sauting until the vegetables are soft. Put in the chicken broth and raise the heat. Add miso paste and chicken that has been cut up. Mix things together well. Put egg noodles in the pot and cook them according to the directions on the package until they are soft. Add pepper and salt to taste. Serve hot with fresh parsley chopped on top.

Prep Time: 15 minutes

Cook Time: 25 minutes

Jessi Pagel

[mibearguy]

Enjoy the rich chocolate flavor of brownies with a tasty cream cheese swirl, and don't worry about the calories or fat. These Cream Cheese Swirl Brownies are a great treat that won't make you feel bad.

Ingredients: 1/3 cup unsweetened cocoa powder. 1/4 cup all-purpose flour. 1/2 teaspoon baking powder. 1/4 teaspoon salt. 1/4 cup unsweetened applesauce. 1/2 cup granulated sugar. 2 large egg whites. 1 teaspoon vanilla extract. 4 oz reduced-fat cream cheese, softened. 2 tablespoons confectioners' sugar.

Instructions: Warm the oven up to 175F 350C. Grease a baking dish that is 8 inches square. Mix cocoa powder, flour, baking powder, and salt in a small bowl with a whisk. Applesauce, sugar, egg whites, and vanilla extract should all be mixed well in a different bowl. Slowly add the dry ingredients to the wet ones and mix them together until they are just combined. Butter and sugar should be mixed in a different bowl until the cream cheese is soft. Pour the brownie batter into the pan that has been prepared. Add dollops of the cream cheese mix on top of the batter. Mix the cream cheese into the brownie batter slowly with a knife. Put it in the oven and bake for 20 to 25 minutes, or until a toothpick stuck in the middle comes out clean. Let it cool all the way down before cutting it into squares.

Prep Time: 15 minutes

Cook Time: 20 minutes

Edugear Ltd

[mibearguy]

These ham and cheese croissants are the epitome of quick, easy, and delicious. Perfect for breakfast, brunch, or a satisfying snack!

Ingredients: 2 large croissants. 4 slices of ham. 4 slices of Swiss cheese. 2 tablespoons Dijon mustard. 1 tablespoon honey. 2 tablespoons butter, melted.

Instructions: Preheat your oven to 350F 175C. Slice the croissants in half lengthwise. Spread Dijon mustard on the bottom half of each croissant. Layer ham and Swiss cheese on top of the mustard. Drizzle honey over the cheese. Place the top half of the croissants on the ham and cheese. Brush the tops of the croissants with melted butter. Place the assembled croissants on a baking sheet. Bake in the preheated oven for 10-12 minutes, or until the cheese is melted and the croissants are golden brown. Remove from the oven and let cool slightly before serving.

Prep Time: 10 minutes

Cook Time: 12 minutes

Raideo

[mibearguy]

Traditional burnt ends are made from brisket. Poor Man's Burnt Ends, also called Meat Candy, are a tasty and inexpensive alternative. Chuck roast is used in this recipe. It is slow-cooked until it is tender, and then a sweet and savory barbecue glaze is spread over it.

Ingredients: 3 lbs chuck roast, trimmed and cut into 1-inch cubes. 1/4 cup brown sugar. 2 tbsp paprika. 1 tbsp garlic powder. 1 tbsp onion powder. 1 tbsp black pepper. 1 tbsp salt. 1/2 cup barbecue sauce. 2 tbsp honey.

Instructions: Preheat oven to 275F 135C. In a small bowl, mix together brown sugar, paprika, garlic powder, onion powder, black pepper, and salt. Place the cubed chuck roast in a large bowl and sprinkle the spice rub over the meat, tossing to coat evenly. Spread the seasoned meat evenly on a baking sheet lined with aluminum foil. Bake for 3 hours, or until the meat is tender and starting to caramelize. Remove from the oven and transfer the meat to a large bowl. Toss the meat with barbecue sauce and honey until evenly coated. Return the coated meat to the baking sheet and spread it out in a single layer. Increase the oven temperature to 375F 190C and bake for an additional 20-30 minutes, or until the meat is caramelized and sticky. Remove from the oven and let cool slightly before serving.

Prep Time: 15 minutes

Cook Time: 210 minutes

Tir Tabandeh

[mibearguy]

Tequila-infused shrimp cooked with vegetables and layered with tortilla chips, enchilada sauce, and cheese, baked to perfection for a flavorful and satisfying dish.

Ingredients: 1 lb shrimp, peeled and deveined. 2 tbsp olive oil. 1 small onion, diced. 2 cloves garlic, minced. 1 jalapeo, seeded and diced. 1 red bell pepper, diced. 1 cup cherry tomatoes, halved. 1/4 cup tequila. 1/4 cup lime juice. 1/4 cup chopped cilantro. Salt and pepper to taste. Tortilla chips. 1 cup enchilada sauce. 1 cup shredded cheese. Sour cream and additional cilantro for garnish.

Instructions: Warm up the olive oil in a big pan over medium-high heat. Put in the garlic, onion, jalapeo, and red bell pepper. For about 5 minutes, or until softened, saut. It will take about 34 minutes of cooking after adding the shrimp until they turn pink. Chop up the cilantro and add it along with the tequila and lime juice. Add pepper and salt. Turn down the heat and let it simmer for two to three minutes, until the flavors mix. Put tortilla chips, the shrimp mixture, enchilada sauce, and shredded cheese in a separate baking dish. Do this again and again until all the ingredients are used up. Top it off with a layer of cheese. Put the dish in an oven that has already been heated to 375F 190C and bake for 10 to 12 minutes, or until the cheese melts and bubbles. Before serving, top with sour cream and more cilantro.

Prep Time: 20 minutes

Cook Time: 15 minutes

Ideanet

[mibearguy]

A hearty and healthy turkey chili that is full of different colored vegetables. Great for a healthy and filling meal.

Ingredients: 1 lb ground turkey. 1 onion, diced. 3 cloves garlic, minced. 1 bell pepper, chopped. 2 carrots, diced. 2 celery stalks, sliced. 1 zucchini, diced. 1 can 14 oz diced tomatoes. 1 can 15 oz kidney beans, drained and rinsed. 1 can 15 oz black beans, drained and rinsed. 4 cups vegetable broth. 2 tablespoons tomato paste. 2 teaspoons chili powder. 1 teaspoon cumin. 1/2 teaspoon paprika. Salt and pepper to taste. 2 cups kale, chopped. Juice of 1 lime. Optional toppings: shredded cheese, avocado, cilantro.

Instructions: Over medium heat, brown the ground turkey in a large pot. Put in the minced garlic and diced onion and saut until the onion is soft. Add the chopped zucchini, carrots, celery, and bell pepper and stir them in. Cook for 5 minutes. Black beans, kidney beans, tomato paste, chili powder, cumin, paprika, salt, and pepper should all be added. Bring to a low boil. Lower the heat and let the chili cook for twenty to twenty-five minutes. Add the chopped kale and lime juice, and cook until the kale wilts. Season to your liking, then serve hot with any toppings you'd like.

Prep Time: 15 minutes

Cook Time: 30 minutes

Franziska Seidl

[mibearguy]

This secret ingredient makes for the best grilled cheese sandwich ever!

Ingredients: 2 slices of bread. 2 slices of cheddar cheese. 1 tablespoon butter. 1 teaspoon mayonnaise. 1 teaspoon mustard. 1/4 teaspoon garlic powder. Secret ingredient.

Instructions: On one side of every slice of bread, spread mustard and mayonnaise. On the side of one slice of bread that doesn't have mayonnaise, put a slice of cheese. The cheese should have garlic powder on top of it. Put the secret ingredient on top of the cheese. Then put the second piece of cheese on top of the secret bit. Place the other piece of bread on top, mayonnaise side out. Put butter on both pieces of bread's outside. Place the pan on medium heat. Put the sandwich in the pan and use a spatula to gently press down on each side for about three minutes, or until golden brown. Take it off the heat, cut it up, and serve it hot.

Prep Time: 5 minutes

Cook Time: 6 minutes

Robert J. Smith Plant Ecology

[mibearguy]

These popcorn energy balls are a gluten-free and vegan snack option packed with wholesome ingredients like dates, almond butter, and chia seeds. They're perfect for a quick energy boost!

Ingredients: 2 cups popped popcorn plain, unsalted. 1 cup pitted dates. 1/2 cup almond butter. 1/4 cup shredded coconut. 2 tablespoons chia seeds. 1 tablespoon maple syrup. 1 teaspoon vanilla extract. Pinch of salt.

Instructions: In a food processor, blend dates until they form a sticky paste. Add almond butter, maple syrup, vanilla extract, and salt to the food processor, and blend until well combined. Transfer the mixture to a mixing bowl, and stir in popcorn, shredded coconut, and chia seeds until evenly distributed. Roll the mixture into small balls using your hands. Place the balls on a lined baking sheet and refrigerate for at least 30 minutes to firm up. Once firm, store in an airtight container in the refrigerator for up to one week.

Prep Time: 15 minutes

Cook Time: 0 minutes

Andre Custodio

[mibearguy]

With this slow cooker recipe, you can enjoy the tasty flavors of Mongolian beef without breaking your paleo diet. A rich sauce made from coconut aminos, garlic, and spices coats tender slices of flank steak, making for a very satisfying dish.

Ingredients: 2 lbs flank steak, thinly sliced. 1/4 cup arrowroot powder. 3 cloves garlic, minced. 1/2 cup coconut aminos. 1/2 cup water. 1/2 cup coconut sugar. 1/4 cup honey. 1 tbsp sesame oil. 1/4 tsp ground ginger. 1/4 tsp red pepper flakes. 2 green onions, sliced. Sesame seeds, for garnish.

Instructions: Place sliced flank steak in a bowl and toss with arrowroot powder until evenly coated. In a separate bowl, whisk together minced garlic, coconut aminos, water, coconut sugar, honey, sesame oil, ground ginger, and red pepper flakes. Place coated flank steak in a slow cooker and pour the sauce mixture over the top. Cover and cook on low for 4-5 hours or until beef is tender. Once cooked, garnish with sliced green onions and sesame seeds before serving.

Prep Time: 15 minutes

Cook Time: 240 minutes

Theresa Rosenberg

[mibearguy]

Peanut butter, sweet jam, and hearty oats make these Vegan PBJ Oatmeal Bars a great choice for a quick breakfast or a snack on the go.

Ingredients: 2 cups rolled oats. 1 cup peanut butter. 1/2 cup maple syrup. 1/4 cup coconut oil. 1/2 cup strawberry jam or any other fruit jam of choice.

Instructions: Preheat oven to 350F 175C. In a mixing bowl, combine rolled oats, peanut butter, maple syrup, and coconut oil. Mix until well combined. Press half of the oat mixture into the bottom of a greased 8x8-inch baking pan. Spread strawberry jam evenly over the oat mixture in the pan. Crumble the remaining oat mixture evenly over the jam layer, pressing lightly. Bake in the preheated oven for 20-25 minutes or until the top is golden brown. Remove from oven and let cool completely before cutting into bars.

Prep Time: 10 minutes

Cook Time: 25 minutes

Victoria Gilbert

[mibearguy]

This Crock Pot Mongolian Beef is a tasty and easy meal that is perfect for busy days. It has tender beef slices simmered in a savory and sweet Mongolian-style sauce.

Ingredients: 1.5 lbs beef flank steak, thinly sliced. 1/4 cup cornstarch. 2 tablespoons olive oil. 3/4 cup soy sauce. 3/4 cup water. 3/4 cup brown sugar. 3 cloves garlic, minced. 1 teaspoon fresh ginger, minced. 1/2 cup sliced green onions.

Instructions: Put sliced beef in a bowl and coat it with cornstarch. Soy sauce, water, brown sugar, garlic, and ginger should all be mixed together in a different bowl. In a pan, heat the olive oil over medium-high heat. Put in the beef slices and cook them until they turn brown. Put the beef in the crock pot, add the sauce, and stir everything together. Set the heat to low and let it cook for four to five hours. Throw in some sliced green onions right before you serve.

Prep Time: 15 minutes

Cook Time: 240 minutes

Win Wiz

[mibearguy]

Enjoy this smooth and sweet vegan date caramel sauce without feeling bad about it. It tastes great when drizzled over desserts, mixed into smoothies, or spread on toast.

Ingredients: 1 cup Medjool dates, pitted. 1/4 cup almond milk. 1 tablespoon almond butter. 1 teaspoon vanilla extract. Pinch of salt.

Instructions: Put the dates with the pits out in warm water for 10 minutes to make them soft. Put the dates in a blender or food processor after draining them. Together with a pinch of salt, add the almond milk and almond butter. To make it smooth and creamy, scrape down the sides of the bowl as needed. To get the right consistency, add more almond milk a tablespoon at a time if the caramel is too thick. Put the caramel sauce in a jar or other container. You can keep it in the fridge for up to a week.

Prep Time: 15 minutes

Cook Time: 0 minutes

Sourav Mukherjee

[mibearguy]

This vegan chia pudding tastes great with the rich flavors of peanut butter and chocolate. The creamy textures and satisfying sweetness make it a great choice for a healthy breakfast or a dessert you can enjoy without feeling bad about.

Ingredients: 1/4 cup chia seeds. 1 cup almond milk. 2 tablespoons maple syrup. 2 tablespoons cocoa powder. 2 tablespoons peanut butter. 1/4 teaspoon vanilla extract. Banana slices and crushed peanuts for topping optional.

Instructions: Chia seeds, almond milk, and maple syrup should all be mixed together in a bowl. After 5 minutes, stir it again to keep it from clumping. Split the mixture in half. Add cocoa powder to one part and mix it in until it's well mixed in. Add peanut butter and vanilla extract to the other part and mix until smooth. Place layers of chocolate chia pudding and peanut butter chia pudding in glasses or jars for serving. Put the pudding in the fridge for at least two hours or overnight to set. If you want, you can add banana slices and crushed peanuts on top before serving.

Prep Time: 10 minutes

Cook Time: 0 minutes

Scuola Infanzia Pedretti

[mibearguy]

These irresistible cookies combine the nutty goodness of peanut butter with the sweetness of Reese's Pieces, all nestled within a chewy oatmeal cookie. Perfect for satisfying your cookie cravings!

Ingredients: 1 cup butter, softened. 1 cup peanut butter. 1 cup granulated sugar. 1 cup packed brown sugar. 2 large eggs. 1 teaspoon vanilla extract. 2 cups all-purpose flour. 2 cups old-fashioned oats. 1 teaspoon baking soda. 1/2 teaspoon salt. 1 1/2 cups Reese's Pieces candies.

Instructions: Preheat the oven to 350F 175C. In a large mixing bowl, cream together the softened butter, peanut butter, granulated sugar, and brown sugar until smooth and well combined. Beat in the eggs, one at a time, then stir in the vanilla extract. In a separate bowl, whisk together the flour, old-fashioned oats, baking soda, and salt. Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Fold in the Reese's Pieces candies. Drop rounded spoonfuls of dough onto ungreased baking sheets, leaving space between each cookie. Bake in the preheated oven for 10-12 minutes or until the edges are golden brown. Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely. Enjoy these delicious Reese's Pieces peanut butter oatmeal cookies!

Prep Time: 20 minutes

Cook Time: 10-12

Petes Parties

[mibearguy]

Enjoy a quick and flavorful low-carb version of Pad Thai with succulent shrimp and zucchini noodles, packed with all the traditional flavors but without the carbs. It's a perfect keto-friendly meal ready in just 10 minutes!

Ingredients: 1 lb shrimp, peeled and deveined. 3 medium zucchinis, spiralized into noodles. 2 tablespoons olive oil. 3 cloves garlic, minced. 1 red bell pepper, thinly sliced. 2 eggs, beaten. 1/4 cup unsalted peanuts, chopped optional, omit for strict keto. 2 tablespoons soy sauce or tamari sauce low-sodium preferred. 1 tablespoon fish sauce. 1 tablespoon rice vinegar. 1 tablespoon lime juice. 1 tablespoon erythritol or preferred keto sweetener. 1 teaspoon sriracha sauce optional. Salt and pepper to taste. Fresh cilantro and lime wedges for garnish.

Instructions: In a large skillet, heat olive oil over medium-high heat. Add garlic and saut for 1 minute until fragrant. Add shrimp and cook until pink and opaque, about 2-3 minutes per side. Remove from skillet and set aside. In the same skillet, add sliced bell pepper and saut for 2 minutes until slightly softened. Push vegetables to one side of the skillet and pour beaten eggs onto the other side. Scramble until cooked through, then mix with the vegetables. Add zucchini noodles to the skillet and toss with the vegetables and eggs. In a small bowl, whisk together soy sauce, fish sauce, rice vinegar, lime juice, erythritol, and sriracha sauce. Pour the sauce over the zucchini noodles and toss until well coated. Cook for 1-2 minutes until heated through. Add cooked shrimp back to the skillet and toss to combine. Cook for another minute to heat the shrimp. Remove from heat and season with salt and pepper to taste. Garnish with chopped peanuts if using, fresh cilantro, and lime wedges before serving.

Prep Time: 5 minutes

Cook Time: 5 minutes

Swim Genius

[mibearguy]

A delightful twist on the classic margarita, the Raspberry Margarita adds a sweet and tangy flavor with the addition of raspberry syrup.

Ingredients: 2 oz tequila. 1 oz triple sec. 1 oz fresh lime juice. 1/2 oz raspberry syrup. Fresh raspberries for garnish. Salt for rimming optional.

Instructions: If you want, you can put salt around the edge of the glass. Put tequila, triple sec, lime juice, and raspberry syrup in a shaker. Use ice to shake it well. Pour through a strainer into an ice-filled glass. Add some fresh raspberries as a garnish.

Prep Time: 5 minutes

Cook Time: 0 minutes

Engineer Hamid

[mibearguy]

Need a weekday pick-me-up This Cinnamon Dolce Iced Coffee is the perfect refreshing drink to energize your day. It combines the rich flavors of coffee with a hint of cinnamon sweetness and a touch of creaminess. Whether you're starting your day or need an afternoon boost, this drink will hit the spot.

Ingredients: 1 cup of brewed coffee, chilled. 1/4 cup of milk any type. 2 tablespoons of cinnamon dolce syrup. Ice cubes. Whipped cream optional. Ground cinnamon for garnish optional.

Instructions: Put your favorite coffee on ice and wait for it to cool down. Put it in the fridge until it's cold. Put as many ice cubes as you want in a glass. Put the cold coffee on top of the ice cubes. Pour the milk into the glass and mix it in. It will taste sweeter and better if you stir in the cinnamon dolce syrup. You can add whipped cream to your iced coffee if you want to. Add a pinch of ground cinnamon on top to make it smell and taste even better. Serve your Cinnamon Dolce Iced Coffee right away and enjoy it!

Prep Time: 5 minutes

Cook Time: 0 minutes

Mme. Barton