Mighty Healthy Quest

Echo and Xpect - Shoot the Red - st. joseph first church of the nazarene - Cushie Jen - grimes teacher librarian

[mightyhealthyquest]

Mountain Clay

[mightyhealthyquest]

watonwan county fishing

[mightyhealthyquest]

Nicaragua Escapade

[mightyhealthyquest]

alp

[mightyhealthyquest]

intergalactic industries

[mightyhealthyquest]

Kaiju caliber

[mightyhealthyquest]

Fatty George

[mightyhealthyquest]

MrStitchez

[mightyhealthyquest]

This Potato Cheddar Sandwich is a filling and tasty vegetarian choice. Perfectly seasoned roasted potato slices are stacked with cheddar cheese, fresh vegetables, and a tangy mayo-mustard spread. Toasted buns hold it all together.

Ingredients: 2 large potatoes, peeled and sliced. 4 slices of cheddar cheese. 4 hamburger buns. 2 tablespoons olive oil. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1/4 teaspoon garlic powder. 1/4 teaspoon paprika. 1/4 teaspoon dried thyme leaves. 1/4 cup mayonnaise. 1 tablespoon Dijon mustard. 1 cup arugula or lettuce leaves. 4 slices of tomato. 4 slices of red onion.

Instructions: Preheat your oven to 400F 200C. Place the potato slices on a baking sheet, drizzle with olive oil, and sprinkle with salt, black pepper, garlic powder, paprika, and dried thyme leaves. Toss to coat evenly. Roast the potatoes in the oven for 25-30 minutes or until they are crispy and golden brown. While the potatoes are roasting, mix the mayonnaise and Dijon mustard together in a small bowl. When the potatoes are done, remove them from the oven and set aside. Split the hamburger buns and lightly toast them in the oven for a few minutes. To assemble the sandwiches, spread the mayo-mustard mixture on the bottom half of each bun. Place a slice of cheddar cheese on top of the mayo-mustard mixture. Add a generous portion of roasted potato slices on top of the cheese. Layer with arugula or lettuce, tomato slices, and red onion slices. Top with the other half of the bun. Serve your Potato Cheddar Sandwiches hot and enjoy!

Prep Time: 15 minutes

Cook Time: 30 minutes

Lynsey Mobile Personal Trainer

[mightyhealthyquest]

This chicken fried burger is delicious and crispy, making it perfect for a full meal.

Ingredients: 1 lb ground chicken. 1 cup breadcrumbs. 1/2 cup buttermilk. 1/4 cup all-purpose flour. 1 egg. 1 tsp salt. 1/2 tsp black pepper. 1/2 tsp paprika. 1/4 tsp cayenne pepper. 4 hamburger buns. Lettuce leaves. Sliced tomatoes. Sliced onions. Pickles. Mayonnaise. Vegetable oil for frying.

Instructions: In a bowl, mix ground chicken, breadcrumbs, buttermilk, salt, black pepper, paprika, and cayenne pepper. Form the mixture into 4 patties and refrigerate for 30 minutes. In a separate bowl, whisk the egg. Dip each chicken patty into the flour, then the beaten egg, and back into the flour to coat. Heat vegetable oil in a pan to 350F 175C. Fry the chicken patties for 5-7 minutes per side until golden brown and cooked through. Remove and drain on paper towels. Toast the hamburger buns lightly. Assemble the burgers with lettuce, chicken patty, sliced tomatoes, onions, pickles, and mayonnaise. Serve hot and enjoy!

Prep Time: 20 minutes

Cook Time: 15 minutes

Chelsie dysart art

[mightyhealthyquest]

Savor the decadent chocolate flavor of Oreo cupcakes! For fans of Oreos and chocolate, these rich and moist cupcakes are a delightful treat. They will definitely sate your sweet tooth thanks to the creamy chocolate frosting and a surprise Oreo at the bottom.

Ingredients: 1 1/2 cups all-purpose flour. 1/2 cup unsweetened cocoa powder. 1 1/2 cups granulated sugar. 1 1/2 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp salt. 2 large eggs. 1 cup whole milk. 1/2 cup vegetable oil. 2 tsp pure vanilla extract. 1 cup boiling water. 12 Oreo cookies for the cupcakes. 12 Oreo cookies for decoration. 1 batch of your favorite chocolate frosting.

Instructions: Preheat your oven to 350F 175C. Line a cupcake tin with paper liners. In a large mixing bowl, sift together the flour, cocoa powder, granulated sugar, baking powder, baking soda, and salt. Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix until well combined. Pour in the boiling water and mix until the batter is smooth. The batter will be thin, but that's okay. Place one Oreo cookie at the bottom of each cupcake liner. Fill each cupcake liner about 2/3 full with the batter, covering the Oreo cookie. Bake for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool in the pan for a few minutes, then transfer them to a wire rack to cool completely. Once the cupcakes are cool, frost them with your favorite chocolate frosting. Decorate each cupcake with an Oreo cookie on top. Serve and enjoy your delicious Oreo cupcakes!

Prep Time: 20 minutes

Cook Time: 20 minutes

Zage Mojsinje

[mightyhealthyquest]

These Low FODMAP Rice Paper Rolls are perfect for individuals with sensitive digestive systems. Packed with fresh and crunchy ingredients, they are light, flavorful, and served with a tasty dipping sauce.

Ingredients: 8 rice paper wrappers. 1 cup cooked and shredded chicken breast. 1 cup thinly sliced cucumber. 1 cup carrot matchsticks. 1 cup lettuce leaves. 1/4 cup fresh cilantro leaves. 1/4 cup fresh mint leaves. 1/4 cup peanut or almond butter for the dipping sauce. 2 tablespoons low FODMAP soy sauce. 2 tablespoons rice vinegar. 1 tablespoon maple syrup. 1/2 teaspoon grated fresh ginger. 1/2 teaspoon sesame oil. Warm water for soaking rice paper wrappers.

Instructions: Get everything you need ready and set it aside. Put warm water in a big bowl. Put one rice paper wrapper into the warm water and hold it there for 15 seconds, or until it's soft but not too soft. Place the wet rice paper wrapper on a clean surface. Put a lettuce leaf in the middle of the wrapper to begin. On top of the lettuce, put a few pieces of shredded chicken, cucumber, carrot sticks, cilantro leaves, and mint leaves. Like rolling a burrito, fold the sides of the wrapper over the filling and then roll it up tight from the bottom up. Do the same thing again with the rest of the wrappers and filling. Soy sauce low in FODMAP, rice vinegar, maple syrup, grated ginger, and sesame oil should all be mixed together in a small bowl with a whisk to make the dipping sauce. Dip the rice paper rolls in the sauce and serve them with the sauce on the side. Enjoy your tasty rice paper rolls that are low in FODMAPs.

Prep Time: 20 minutes

Cook Time: 0 minutes

first presbyterian church

[mightyhealthyquest]

This delightful tart combines the earthy flavors of asparagus and potatoes with the richness of Gruyere cheese, all nestled atop a flaky puff pastry crust. It's a perfect appetizer for spring gatherings or as a light lunch option.

Ingredients: 1 sheet puff pastry. 1 bunch asparagus, trimmed. 2 potatoes, thinly sliced. 1 cup shredded Gruyere cheese. 2 tablespoons olive oil. Salt and pepper to taste. Fresh thyme leaves for garnish.

Instructions: Turn on the oven and heat it up to 400F 200C. Put the puff pastry on a baking sheet and roll it out. Even out the potato slices on top of the puff pastry. On top of the potatoes, put the asparagus spears that have been cut off. Add olive oil to the potatoes and asparagus. Spread out the shredded Gruyere cheese on top of the tart. Add pepper and salt to taste. Put it in an oven that has already been heated up and bake it for 20 to 25 minutes, or until the pastry is golden brown and the vegetables are soft. Before serving, sprinkle with fresh thyme leaves.

Prep Time: 15 minutes

Cook Time: 25 minutes

gushi

[mightyhealthyquest]

Indulge in the delicious combination of crispy eggplant, homemade pesto sauce, and fresh toppings in this flavorful burger. Perfect for a vegetarian burger option!

Ingredients: 1 large eggplant, sliced into 1/2-inch rounds. 1 cup breadcrumbs. 2 eggs. 1/2 cup grated Parmesan cheese. 1/4 cup fresh basil leaves. 1/4 cup pine nuts. 2 cloves garlic. 1/2 cup olive oil. Salt and pepper to taste. 4 burger buns. 1 cup arugula. 4 slices mozzarella cheese. 1/4 cup pesto sauce. 4 tomato slices.

Instructions: Preheat your oven to 375F 190C. In a food processor, combine fresh basil leaves, pine nuts, garlic, and 1/4 cup olive oil. Blend until you have a smooth pesto sauce. Set aside. In one shallow dish, place the breadcrumbs. In another, whisk the eggs. Dip each eggplant slice into the whisked eggs, ensuring both sides are coated. Then, coat the eggplant slice with breadcrumbs, pressing the crumbs onto the slice to adhere. Place the coated eggplant slices on a baking sheet lined with parchment paper and drizzle them with the remaining olive oil. Sprinkle with salt and pepper. Bake the eggplant slices in the preheated oven for about 20-25 minutes or until they are crispy and golden brown. While the eggplant is baking, split the burger buns and toast them in the oven until they're lightly golden. Remove the eggplant from the oven and let them cool slightly. To assemble the burgers, spread a generous amount of pesto sauce on the bottom half of each bun. Top with a slice of mozzarella cheese, a few arugula leaves, a crispy eggplant slice, and a tomato slice. Finish by placing the top half of the bun on the stack. Serve your crispy eggplant pesto burgers with your favorite side dishes and enjoy!

Prep Time: 20 minutes

Cook Time: 25 minutes

yasmine n majchrzak

[mightyhealthyquest]

Indulge in these delicious Paleo and Vegan friendly Coconut Pecan Chocolates. They are a perfect guilt-free treat for those following a Paleo diet or looking for a dairy-free chocolate option.

Ingredients: 1 cup shredded coconut. 1/2 cup chopped pecans. 1/4 cup coconut oil. 2 tablespoons unsweetened cocoa powder. 2 tablespoons maple syrup. 1/2 teaspoon vanilla extract. Pinch of salt.

Instructions: In a mixing bowl, combine shredded coconut and chopped pecans. In a separate microwave-safe bowl, melt coconut oil for about 30 seconds until liquid. Add unsweetened cocoa powder, maple syrup, vanilla extract, and a pinch of salt to the melted coconut oil. Stir until well combined. Pour the chocolate mixture over the coconut and pecans. Mix everything together until evenly coated. Line a mini muffin tin with parchment paper liners. Scoop spoonfuls of the mixture into each muffin cup, pressing down to pack it tightly. Place the muffin tin in the freezer and let the chocolates set for about 30 minutes. Once the chocolates are firm, remove them from the muffin tin and enjoy!

Prep Time: 15 minutes

Cook Time: 30 minutes

Participative Leadership In Faith Communities

[mightyhealthyquest]

A tasty and simple taco soup recipe that doesn't need much preparation. It's easy: just put everything in the slow cooker and let it keep cooking!

Ingredients: 1 lb ground beef. 1 onion, diced. 1 bell pepper, diced. 1 can 15 oz black beans, drained and rinsed. 1 can 15 oz kidney beans, drained and rinsed. 1 can 15 oz corn, drained. 1 can 15 oz diced tomatoes. 1 can 10 oz diced tomatoes with green chilies. 1 packet taco seasoning. 1 packet ranch dressing mix. 2 cups beef broth. Optional toppings: shredded cheese, sour cream, chopped cilantro, tortilla chips.

Instructions: Put ground beef, onion, and bell pepper in a skillet and cook them until the beef is browned and the vegetables are soft. Get rid of extra fat. Move the beef mixture that has been cooked to a slow cooker. Dice the tomatoes, corn, black beans, kidney beans, ranch dressing mix, taco seasoning, and tomatoes with green chilies. Put all of these things into the slow cooker. Use a stir to mix. Put the lid on top and cook on low for 6 to 8 hours or high for 3 to 4 hours. You can serve it hot with tortilla chips, shredded cheese, sour cream, chopped cilantro, or other toppings of your choice.

Prep Time: 15 minutes

Cook Time: 360 minutes

Mountain Clay

[mightyhealthyquest]

These vegan Meyer Lemon Poppy Seed Muffins are packed full of crunchy poppy seeds and a bright citrus flavor. They are soft and moist, and would make a great breakfast or snack!

Ingredients: 1 1/2 cups all-purpose flour. 1/2 cup granulated sugar. 2 teaspoons baking powder. 1/4 teaspoon salt. 1 tablespoon poppy seeds. 3/4 cup non-dairy milk such as almond or soy milk. 1/4 cup melted coconut oil. 1/4 cup freshly squeezed Meyer lemon juice. Zest of 2 Meyer lemons. 1 teaspoon vanilla extract.

Instructions: Preheat your oven to 375F 190C. In a large bowl, mix together the flour, sugar, baking powder, salt, and poppy seeds. In another bowl, whisk together the non-dairy milk, melted coconut oil, lemon juice, lemon zest, and vanilla extract. Pour the wet ingredients into the dry ingredients and mix until just combined. Divide the batter evenly among 12 lined muffin cups. Bake for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean. Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Prep Time: 15 minutes

Cook Time: 20 minutes

lex for efl