Regulus Crossing

Harpeth Hills Ladies Golf Association - Birgit Pyykko - Campus Bastad - Westside Master Recyclers - Arts Academy Science

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This Nacho Ovenschotel is a cheesy and flavorful twist on classic nachos. It's perfect for a crowd and makes for a fantastic appetizer or snack for game day or gatherings.

Ingredients: 500g ground beef. 1 packet of taco seasoning mix. 1 can 15 oz of black beans, drained and rinsed. 1 cup of corn kernels frozen or canned. 1 cup of diced tomatoes. 1 cup of shredded cheddar cheese. 1 cup of shredded Monterey Jack cheese. 1 bag of tortilla chips. Sour cream optional. Sliced jalapeos optional. Sliced green onions optional. Salsa optional.

Instructions: Set the oven temperature to 175C 350F. Cook the ground beef in a skillet over medium heat until browned. Eliminate extra fat. To the cooked ground beef, add the diced tomatoes, black beans, corn, and taco seasoning mix. Cook, stirring, for a few more minutes, or until thoroughly heated. Arrange half of the tortilla chips, half of the meat mixture, and half of each cheese in a dish that can be baked. With the remaining ingredients, repeat the layering process. Bake for 15 to 20 minutes, or until the cheese is bubbling and melted, in a preheated oven. Serve hot, topped with salsa, sliced green onions, sliced jalapeos, and sour cream, if preferred. Savor your mouthwatering Nacho Ovenschotel!

Prep Time: 15 minutes

Cook Time: 20 minutes

Accordion Flash Cards

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This spicy ramen with tofu that you make at home is a warm and tasty meal that is great for cold days. Spicy broth, soft tofu, and chewy noodles will make you feel warm all the way through.

Ingredients: 200g ramen noodles. 200g firm tofu, cubed. 4 cups vegetable broth. 1 tablespoon soy sauce. 1 tablespoon sesame oil. 1 tablespoon sriracha sauce. 2 cloves garlic, minced. 1-inch piece of ginger, grated. 2 green onions, chopped. 1 cup sliced mushrooms. 1 cup spinach leaves. 1 tablespoon rice vinegar. Salt and pepper to taste.

Instructions: Set the sesame oil on medium heat in a large pot. Green onions, ginger, and garlic should be added. Put it on for two minutes. Put in mushrooms and cubes of tofu. Tofu should be golden brown when it's done. Soy sauce, rice vinegar, and vegetable broth should all be added. Bring to a low boil. Add the ramen noodles and cook for the amount of time listed on the package, which is usually 34 minutes. Add the spinach leaves and cook until they wilt. Add pepper and salt to taste. Add more green onions and a drizzle of sriracha on top if you want, and serve hot.

Prep Time: 15 minutes

Cook Time: 15 minutes

DMS Spanish

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Treat yourself to a tasty grain-free burger with a twist! This Corn Dog Burger is gluten-free, Paleo, and Primal-friendly, and it tastes like a regular burger while also being fun like a corn dog.

Ingredients: 1 lb ground beef. 1/2 cup almond flour. 1/4 cup coconut flour. 2 eggs. 1/4 cup unsweetened almond milk. 1 tsp onion powder. 1/2 tsp garlic powder. 1/2 tsp paprika. Salt and pepper to taste. 4 grain-free burger buns. 4 grass-fed hot dogs. Coconut oil for frying.

Instructions: In a mixing bowl, combine ground beef, almond flour, coconut flour, eggs, almond milk, onion powder, garlic powder, paprika, salt, and pepper. Mix well. Shape the mixture into 4 burger patties and set aside. Heat coconut oil in a frying pan over medium-high heat. Once the oil is hot, carefully add the burger patties and cook for 3-4 minutes per side, or until they are cooked to your desired level of doneness. While the burgers are cooking, skewer the grass-fed hot dogs with wooden sticks. Remove the burgers from the pan and set them aside to rest. In the same pan, add more coconut oil if needed, and fry the skewered hot dogs until they are crispy and golden brown. To assemble the burger, place each burger patty on a grain-free bun and top with a crispy corn dog. Serve with your favorite Paleo condiments and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

Ollie Renee Schminkey

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A creamy and flavorful vegan peanut sauce, perfect for dipping or drizzling over your favorite dishes. It's gluten-free and bursting with deliciousness!

Ingredients: 1/2 cup creamy peanut butter. 2 tablespoons gluten-free tamari sauce. 2 tablespoons maple syrup. 2 tablespoons lime juice. 1 clove garlic, minced. 1 teaspoon grated ginger. 1/4 teaspoon red pepper flakes. Water to adjust consistency.

Instructions: To make the sauce smooth, mix peanut butter, tamari sauce, maple syrup, lime juice, garlic, ginger, and red pepper flakes in a bowl with a whisk. Slowly add water while whisking until the consistency you want is reached. Check the seasoning and make changes if needed. Use it as a sauce or dip for noodles, salads, or stir-fries.

Prep Time: 10 minutes

Cook Time: 0 minutes

Iron Crest Equestrian

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Indulge in the heavenly layers of Towering Trifles and Perfect Parfaits, combining the richness of Greek yogurt, the crunch of granola, the sweetness of honey, and the burst of flavors from mixed berries. Topped with whipped cream, nuts, chocolate shavings, and a delightful fruit coulis, these parfaits are a delightful treat for your taste buds.

Ingredients: 3 cups Greek yogurt. 2 cups granola. 2 cups mixed berries strawberries, blueberries, raspberries. 1 cup honey. 1 cup whipped cream. 1 cup crushed nuts almonds, walnuts. 1 cup chocolate shavings. 1 cup fruit coulis mixed berry puree. 1 cup cookie crumbs. 1 cup shredded coconut. 1 cup fresh mint leaves. 1 cup edible flowers for garnish.

Instructions: In serving glasses or trifle bowls, layer 2 tablespoons of Greek yogurt at the bottom. Add a layer of granola on top of the yogurt. Drizzle 1 tablespoon of honey over the granola layer. Place a variety of mixed berries on top of the honey layer. Add a dollop of whipped cream over the berries. Sprinkle crushed nuts and chocolate shavings over the whipped cream. Pour a spoonful of fruit coulis for an extra burst of flavor. Repeat the layers until the glass is almost full, finishing with a layer of yogurt on top. Garnish with cookie crumbs, shredded coconut, fresh mint leaves, and edible flowers. Repeat the process for the remaining glasses or bowls. Chill the parfaits in the refrigerator for at least 30 minutes before serving.

Prep Time: 20 minutes

Cook Time: 0 minutes

Three Dot House

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Indulge in the creamy goodness of spinach and artichoke combined with perfectly cooked pasta, creating a flavorful and satisfying meal.

Ingredients: 8 oz pasta. 1 cup spinach, chopped. 1 cup artichoke hearts, chopped. 2 cloves garlic, minced. 1/2 cup heavy cream. 1/2 cup grated Parmesan cheese. Salt and pepper to taste. 2 tbsp olive oil.

Instructions: Cook pasta according to package instructions, then drain and set aside. In a large skillet, heat olive oil over medium heat. Add minced garlic and saut until fragrant. Stir in chopped spinach and artichoke hearts, cooking until spinach is wilted. Reduce heat to low and pour in heavy cream, stirring until heated through. Add cooked pasta to the skillet, tossing to coat in the creamy sauce. Mix in grated Parmesan cheese, stirring until melted and sauce is creamy. Season with salt and pepper to taste. Serve hot and enjoy!

Prep Time: 10 minutes

Cook Time: 15 minutes

Western Woodlands

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You don't even need a food processor or to chop the beans for these vegan black bean burgers. They're full of flavor and great for making a quick and tasty meal.

Ingredients: 1 can 15 oz black beans, drained and rinsed. 1/2 cup breadcrumbs gluten-free if needed. 1/4 cup finely chopped onion. 1/4 cup BBQ sauce. 1 tsp smoked paprika. 1/2 tsp cumin. 1/4 tsp salt. 1/4 tsp black pepper. 4 burger buns. Lettuce, tomato, and your favorite toppings for serving.

Instructions: In a large bowl, mash the black beans with a fork until mostly smooth but with some texture remaining. Add breadcrumbs, finely chopped onion, BBQ sauce, smoked paprika, cumin, salt, and black pepper to the mashed black beans. Mix until well combined. Divide the mixture into 4 equal portions and shape them into burger patties. Heat a grill or a skillet over medium-high heat. Grease with a bit of oil or use a non-stick cooking spray. Cook the black bean burgers for about 4-5 minutes on each side, or until they are heated through and have grill marks or a golden crust. Toast the burger buns on the grill or in the skillet for a minute or two until they are lightly browned. Assemble your burgers with lettuce, tomato, and your favorite toppings. Serve hot.

Prep Time: 10 minutes

Cook Time: 10 minutes

Southern Trinity Anglican Church

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These smothered baked chicken burritos are a savory and cheesy delight. Filled with seasoned chicken, rice, beans, and veggies, they are baked to perfection with enchilada sauce and topped with creamy sour cream and flavorful garnishes. A satisfying and hearty meal for any Mexican food lover!

Ingredients: 2 cups shredded cooked chicken. 1 cup cooked rice. 1 cup black beans, drained and rinsed. 1 cup diced tomatoes. 1 cup shredded cheddar cheese. 1/2 cup diced onion. 1/2 cup diced bell pepper. 1/4 cup chopped fresh cilantro. 2 cloves garlic, minced. 1 teaspoon chili powder. 1/2 teaspoon cumin. Salt and pepper to taste. 8 large flour tortillas. 1 cup enchilada sauce. 1 cup sour cream. 1/2 cup sliced black olives. 1/4 cup sliced green onions.

Instructions: Turn on your oven and heat it up to 375F 190C. Crack the chicken into small pieces, add the cooked rice, black beans, tomatoes, cheddar cheese, onion, bell pepper, cilantro, garlic, chili powder, cumin, salt, and pepper. Mix everything together in a large bowl. Make sure that everything is well mixed. Place a flour tortilla on the table and add some of the chicken and rice mixture in the middle of it. To make a burrito, roll it up tightly and fold the sides in as you go. Do this again with the rest of the tortillas and filling. In a baking dish, put the rolled burritos seam-side down. Cover all of the burritos with enchilada sauce by pouring it on top of them from top to bottom. Place the baking dish in a preheated oven and cover it with aluminum foil. Bake for 20 to 25 minutes, or until the burritos are hot all the way through and the cheese is melted. Hot smothered baked chicken burritos should be served with sour cream, sliced black olives, sliced green onions, and more chopped cilantro on top. Have fun eating your tasty smothered baked chicken burritos!

Prep Time: 20 minutes

Cook Time: 25 minutes

CFBL Gala

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You can enjoy the rich tastes of pecans, dark chocolate, and salted caramel in these rich brownies. It's perfect for satisfying your sweet tooth or wowing guests at any event.

Ingredients: 1 cup chopped pecans. 1/2 cup unsalted butter. 1 cup granulated sugar. 2 large eggs. 1 teaspoon vanilla extract. 1/2 cup all-purpose flour. 1/3 cup cocoa powder. 1/4 teaspoon salt. 1/4 teaspoon baking powder. 1/2 cup dark chocolate chips. 1/4 cup heavy cream. 1/4 cup caramel sauce. 1/2 teaspoon sea salt flakes.

Instructions: Preheat oven to 350F 175C. Grease and flour a 9x9-inch baking pan. In a saucepan, melt the butter over low heat. Remove from heat and stir in sugar, eggs, and vanilla extract until well combined. In a separate bowl, sift together flour, cocoa powder, salt, and baking powder. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in chopped pecans and dark chocolate chips. Pour the batter into the prepared pan and spread evenly. Bake in preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs. Allow to cool slightly. While the brownies are cooling, prepare the salted caramel dark chocolate sauce. In a small saucepan, heat the heavy cream until it begins to simmer. Remove from heat and stir in the caramel sauce and sea salt flakes until smooth. Drizzle the warm salted caramel dark chocolate sauce over the cooled brownies. Allow the sauce to set slightly before cutting the brownies into squares. Serve and enjoy!

Prep Time: 15 minutes

Cook Time: 30 minutes

Around Sheffield MMOC

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This Sweet Summer Mimosa is a refreshing and delightful treat, perfect for warm days and outdoor gatherings. The combination of Sutter Home sweet white wine, orange juice, and sparkling water creates a light and fruity beverage that's sure to please.

Ingredients: 1 bottle Sutter Home sweet white wine. 2 cups orange juice. 1 cup sparkling water. Slices of fresh oranges, for garnish. Ice cubes.

Instructions: Put Sutter Home sweet white wine and orange juice in a large pitcher. Add sparkling water and mix. Fill the glasses with ice cubes. Mix the mimosas and pour them over the ice. Add fresh orange slices as a garnish. Enjoy! Serve cold.

Prep Time: 10 minutes

Cook Time: 0 minutes

Western Woodlands

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Heather's French Press has created these delectable mini chocolate chip cookies. They're perfectly sized for a bite and bursting with rich chocolate flavor.

Ingredients: 1/2 cup unsalted butter, softened. 1/2 cup granulated sugar. 1/4 cup packed brown sugar. 1 egg. 1 teaspoon vanilla extract. 1 1/4 cups all-purpose flour. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 3/4 cup mini chocolate chips.

Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Melt the butter and mix it with the brown sugar and white sugar in a bowl until the mixture is light and fluffy. Add the egg and vanilla extract and mix them in well. Mix the flour, baking soda, and salt together in a different bowl. Slowly add the dry ingredients to the wet ones and mix them together until they are just combined. It's okay to add the little chocolate chips. Drop small amounts of dough onto the prepared baking sheet, leaving about 2 inches between each one. You can use a small cookie scoop or a teaspoon for this. After the oven is hot, bake for 8 to 10 minutes, or until the edges are golden brown. After taking the cookies out of the oven, let them cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way. Have fun with these tasty little chocolate chip cookies!

Prep Time: 15 minutes

Cook Time: 10 minutes

Lindsay Jacobs

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Elevate your BBQ game with this flavorful pounded flank steak paired with a vibrant zucchini salsa. The combination of smoky grilled meat and fresh, zesty salsa creates a perfect harmony of tastes that will impress your guests.

Ingredients: 1.5 lbs flank steak. Salt and pepper to taste. 1 tsp smoked paprika. 1 tsp garlic powder. 1/2 cup balsamic vinegar. 1/4 cup olive oil. 2 zucchinis, diced. 1 red onion, finely chopped. 1 cup cherry tomatoes, halved. 1/4 cup fresh cilantro, chopped. Juice of 1 lime.

Instructions: Preheat the grill to medium-high heat. Season the flank steak with salt, pepper, smoked paprika, and garlic powder. In a small bowl, whisk together balsamic vinegar and olive oil. Brush the mixture onto the steak. Grill the steak for 4-5 minutes per side for medium-rare, or adjust cooking time to your preference. While the steak is grilling, prepare the salsa. In a mixing bowl, combine diced zucchinis, red onion, cherry tomatoes, cilantro, and lime juice. Toss well. Once the steak is done, remove it from the grill and let it rest for a few minutes before slicing thinly against the grain. Serve the sliced steak with a generous spoonful of zucchini salsa on top. Enjoy your delicious BBQ Pounded Flank Steak with Zucchini Salsa!

Prep Time: 15 minutes

Cook Time: 10 minutes

agen bolatangkas terbaik

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This Mexican-inspired shredded chicken recipe is perfect for busy days when you want a flavorful meal with minimal effort. The combination of salsa, green chilies, and spices infuses the chicken with delicious Southwestern flavors.

Ingredients: 2 lbs boneless, skinless chicken breasts. 1 cup salsa. 1 can 4 oz diced green chilies. 1 teaspoon cumin. 1 teaspoon chili powder. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. Salt and pepper to taste.

Instructions: Put chicken breasts in the crock pot. Chop up green chilies and put them in a bowl. Add cumin, chili powder, garlic powder, onion powder, salt, and pepper. Put the mix on top of the chicken. Cook on low for 6 to 8 hours or high for 3 to 4 hours, until the chicken is soft and can be shred with a fork. To make the sauce go with the chicken, shred it with two forks after it's done cooking. You can put the chicken shreds in tacos, burritos, salads, or any other dish you like.

Prep Time: 10 minutes

Cook Time: 240 minutes

Icert 2018

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A hot BBQ breakfast hash with crispy potatoes, smoky brisket, and perfectly grilled eggs is a great way to start the week. A delicious mix of flavors that gives you a boost of energy to start the day.

Ingredients: 2 cups diced potatoes. 1 cup diced bell peppers. 1 cup diced onions. 1 cup cooked and shredded brisket. 4 eggs. 1/4 cup BBQ sauce. Salt and pepper to taste. Chopped fresh parsley for garnish.

Instructions: Warm up your grill over medium-high heat. Dice the potatoes, bell peppers, and onions and put them in a large bowl. Put olive oil on the vegetables and season them with salt and pepper. Add toss to cover evenly. Put the vegetables in a grill basket and cook on the BBQ for 15 minutes, stirring every now and then, until the potatoes are golden and soft. After adding the shredded brisket to the grill basket, cook for another 5 minutes so the meat can get hot and soak up the smoky flavors. Make four holes in the hash and put an egg in each one. Put the lid back on the BBQ and cook the eggs until they're done the way you like them. Spread the barbecue sauce out evenly over the hash and eggs. Add chopped fresh parsley on top and serve hot. Hope you enjoy your Monday morning BBQ hash!

Prep Time: 15 minutes

Cook Time: 25 minutes

Three Dot House

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A delightful and nutritious breakfast bowl that combines the flavors of apple pie with the goodness of quinoa. Perfect for a cozy morning meal.

Ingredients: 1 cup quinoa. 2 cups almond milk. 2 apples, diced. 1/4 cup chopped walnuts. 2 tablespoons maple syrup. 1 teaspoon cinnamon. 1/2 teaspoon nutmeg. Pinch of salt. Greek yogurt optional, for serving.

Instructions: Use cold water to rinse the quinoa. Mix quinoa and almond milk together in a saucepan. Once it starts to boil, lower the heat and let it cook for 15 minutes, or until the quinoa is done and the liquid is absorbed. Put chopped walnuts, diced apples, maple syrup, cinnamon, nutmeg, and a pinch of salt in a different pan. Saut until the apples are soft and caramelized. Add the cooked quinoa to the apple mixture that has been sauted. Place the quinoa mixture into bowls. If you want, add a dollop of Greek yogurt on top of each one. Add more cinnamon on top and drizzle with maple syrup. Enjoy your Apple Pie Quinoa Breakfast Bowl while it's still warm.

Prep Time: 10 minutes

Cook Time: 20 minutes

Strawberry Crest High School Counseling Department

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This paleo ketchup recipe is better for you than store-bought ketchup because it doesn't have any gluten or refined sugars. It's simple to make and makes your favorite foods taste even better.

Ingredients: 1 cup tomato paste. 1/4 cup apple cider vinegar. 2 tablespoons honey or maple syrup. 1 teaspoon onion powder. 1 teaspoon garlic powder. 1/2 teaspoon mustard powder. 1/4 teaspoon ground cloves. Salt and pepper to taste.

Instructions: Honey or maple syrup, onion powder, garlic powder, mustard powder, and ground cloves should all be mixed together in a small saucepan. Stir the mixture all the time while cooking over low heat until it is well mixed and hot all the way through. Add pepper and salt to taste. Before putting the ketchup in a jar or other container, let it cool down. You can keep it in the fridge for up to two weeks.

Prep Time: 5 minutes

Cook Time: 10 minutes

Second Church of Christ

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A refreshing and flavorful pasta salad made with spiralized zucchini instead of traditional pasta, perfect for those following a low-carb lifestyle.

Ingredients: 200g spiralized zucchini. 100g cherry tomatoes, halved. 50g cucumber, diced. 30g feta cheese, crumbled. 2 tablespoons black olives, sliced. 2 tablespoons red onion, finely chopped. 2 tablespoons fresh parsley, chopped. 2 tablespoons olive oil. 1 tablespoon lemon juice. Salt and pepper to taste.

Instructions: In a large bowl, combine spiralized zucchini, cherry tomatoes, cucumber, feta cheese, black olives, red onion, and parsley. Drizzle olive oil and lemon juice over the salad. Season with salt and pepper to taste. Toss everything together until well combined. Refrigerate for at least 30 minutes before serving to allow flavors to meld. Serve chilled and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

North Canton Playhouse