Sheiworks

Human 6 Photos - Victoria Heights Elementary - Orchids Thai Restaurant - Berkshire Short Film Festival - ICESS 2018

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It's easy and tastes great to make these Slow Cooker Ranch Chicken Tacos. The chicken is cooked with salsa and ranch seasoning, and then sour cream and fresh cilantro are added on top.

Ingredients: 4 boneless, skinless chicken breasts. 1 packet ranch seasoning mix. 1 cup chicken broth. 1 cup salsa. 1/2 cup sour cream. 1/4 cup chopped cilantro. 8 small flour tortillas. Toppings: shredded lettuce, diced tomatoes, shredded cheese, avocado slices.

Instructions: Put chicken breasts in a slow cooker. Place ranch seasoning on top of the chicken. Put salsa and chicken broth on top of the chicken. When the chicken is done, cover it and cook on low for 4 to 6 hours or high for 2 to 3 hours. Take the chicken out of the slow cooker and use two forks to shred it. Put the chicken shreds back into the slow cooker. Add the cilantro and sour cream and mix them in. Put the lid on top and cook on low for another 30 minutes. Follow the directions on the package to warm the tortillas. Put together tacos with the chicken mixture and any toppings you want. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 240 minutes

Canada Lookouts

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With this creamy cauliflower dish, you can enjoy a keto-friendly take on the classic mac 'n cheese. With its tasty bacon and melted cheddar cheese, it's a hearty and filling side dish or main dish.

Ingredients: 1 medium head cauliflower, cut into florets. 6 slices bacon, chopped. 1 cup heavy cream. 1 cups shredded cheddar cheese. 2 cloves garlic, minced. Salt and pepper to taste. Chopped parsley for garnish optional.

Instructions: Preheat oven to 375F 190C. Steam or boil cauliflower until tender, then drain and set aside. In a skillet, cook bacon until crispy. Remove bacon and set aside, leaving the drippings in the skillet. Add minced garlic to the skillet with bacon drippings and saut until fragrant. Pour in heavy cream, bring to a simmer, then stir in shredded cheddar cheese until melted and smooth. Season with salt and pepper to taste. Add cauliflower to the skillet and toss to coat in the cheese sauce. Transfer cauliflower mixture to a baking dish. Top with cooked bacon. Bake in the preheated oven for 15-20 minutes, until bubbly and golden on top. Garnish with chopped parsley if desired before serving.

Prep Time: 15 minutes

Cook Time: 25 minutes

Monticello Farmers Market

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These vegan lemon poppy seed pancakes are fluffy, light, and taste great with lemon. Great for a tasty breakfast or brunch treat!

Ingredients: 1 cup all-purpose flour. 1 tbsp poppy seeds. 2 tbsp sugar. 1 tbsp baking powder. 1/4 tsp salt. 1 cup non-dairy milk. 2 tbsp lemon juice. Zest of 1 lemon. 2 tbsp vegetable oil. 1 tsp vanilla extract.

Instructions: Mix the poppy seeds, sugar, baking powder, and salt with a whisk in a bowl. Add non-dairy milk, lemon juice, lemon zest, vegetable oil, and vanilla extract to another bowl. Mix them together. Stir the wet and dry ingredients together until they are just combined. Take 5 minutes to let the batter rest. Put a nonstick pan on medium heat and lightly grease it with cooking spray or oil. For each pancake, put 1/4 cup of batter on the pan. Once the top starts to bubble, flip it over and cook until it's golden brown. Do again with the rest of the batter. If you want, you can serve it warm with maple syrup and extra lemon zest.

Prep Time: 10 minutes

Cook Time: 15 minutes

Unity Arp

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On a hot summer day or any other time, these Vegan Watermelon Jellies are a tasty and cool treat. They are vegan-friendly and taste great because they are made with fresh watermelon juice and agar agar.

Ingredients: 4 cups watermelon juice strained. 1/2 cup agar agar flakes. 1/2 cup granulated sugar. 1/4 cup fresh lemon juice. 1/4 teaspoon salt. Watermelon seeds for garnish optional.

Instructions: In a saucepan, combine watermelon juice, agar agar flakes, sugar, lemon juice, and salt. Bring the mixture to a boil over medium heat, stirring constantly until agar agar flakes and sugar are dissolved. Reduce heat to low and simmer for 5 minutes, continuing to stir. Remove from heat and let the mixture cool slightly. Pour the mixture into silicone molds or a shallow dish lined with parchment paper. Refrigerate for at least 2 hours, or until set. Once set, remove the jellies from the molds or cut them into desired shapes if using a dish. Garnish with watermelon seeds if desired. Serve chilled and enjoy!

Prep Time: 15 minutes

Cook Time: 5 minutes

A. EMMANUEL LEADON

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This hearty tofu scramble tastes great and is a great vegan alternative to scrambled eggs. It is also very high in protein and nutrients. It's made with healthy things like tofu, vegetables, and nutritional yeast, which gives it extra flavor and depth.

Ingredients: 1 block tofu, extra firm, crumbled. 1 tablespoon olive oil. 1 onion, diced. 2 cloves garlic, minced. 1 bell pepper, diced. 1 cup mushrooms, sliced. 1 cup spinach, chopped. 2 tablespoons nutritional yeast. 1 teaspoon turmeric. 1/2 teaspoon cumin. Salt and pepper to taste.

Instructions: Warm up a big pan with olive oil over medium-low heat. Add the minced garlic and diced onion and saut for about two minutes, until the garlic smells good. Toss in the mushrooms and diced bell pepper. Cook for about 5 minutes, or until the mushrooms are soft. Sprinkle turmeric, cumin, salt, and pepper on top of the crumbled tofu in the pan. Mix everything together well, and cook for another 5 to 7 minutes, until the tofu is warm all the way through and has a light brown color. It will take about two minutes of cooking after adding the nutritional yeast and chopped spinach. Make the seasonings taste better, and then serve hot. You can add fresh herbs or avocado slices as a garnish if you want to.

Prep Time: 15 minutes

Cook Time: 15 minutes

Sandy Red Pearl

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A healthy vegan meal with quinoa that is full of nutrients and roasted vegetables that are full of flavor. Great for a quick dinner during the week or for making meals ahead of time.

Ingredients: 1 cup quinoa. 2 cups mixed vegetables e.g., bell peppers, zucchini, carrots. 2 tablespoons olive oil. 1 teaspoon garlic powder. 1 teaspoon smoked paprika. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: Get the oven ready by heating it up to 400F 200C. Rinse the quinoa under cold water and cook it as directed on the package. To make the vegetables bite-sized, chop them up. Add the mixed vegetables to a bowl and add the olive oil, garlic powder, smoked paprika, salt, and pepper. Toss the vegetables until they are well covered. Plants should be spread out in a single layer on a baking sheet that has been lined with parchment paper. Put the vegetables in an oven that has already been heated and roast them for 20 to 25 minutes, stirring them every so often, until they are soft and slightly browned. If you want to serve quinoa, fluff it up with a fork after it's done cooking. Put roasted vegetables on top of the quinoa. Before serving, sprinkle with fresh parsley. Enjoy your roasted vegetable quinoa bowl, which is both healthy and tasty.

Prep Time: 10 minutes

Cook Time: 25 minutes

System Tattoo

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This Healthy Caprese Egg Sandwich combines the classic flavors of a Caprese salad with the heartiness of eggs and whole grain English muffins, making it a nutritious and satisfying breakfast or brunch option.

Ingredients: 2 whole grain English muffins, split and toasted. 2 large eggs. 2 slices of tomato. 2 slices of fresh mozzarella cheese. Handful of fresh basil leaves. Salt and pepper to taste. 1 tablespoon olive oil.

Instructions: Put olive oil in a nonstick skillet and heat it over medium-low heat. A few cracked eggs into the pan. Cook for about two to three minutes, until the whites are set but the yolks are still runny. Add salt and pepper to the eggs. Two English muffins should each have a tomato slice on the bottom half. Put a slice of mozzarella cheese on top of every tomato slice. On top of the cheese, put cooked eggs. Put some fresh basil leaves on top of the eggs. Put the top half of an English muffin on top of each sandwich. Serve right away and enjoy!

Prep Time: 5 minutes

Cook Time: 5 minutes

Robinsons Properties

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These Vegan Gluten-Free Wontons are filled with a flavorful mix of cabbage, carrots, and spices, wrapped in a delicate wrapper and fried to crispy perfection. They make a delightful appetizer or snack for any occasion!

Ingredients: 1 cup finely chopped cabbage. 1/2 cup grated carrots. 1/4 cup chopped green onions. 2 cloves garlic, minced. 1 tablespoon soy sauce. 1 teaspoon sesame oil. 1/2 teaspoon ground ginger. 1/4 teaspoon black pepper. 1 package vegan wonton wrappers gluten-free if preferred. Water for sealing. Oil for frying.

Instructions: In a bowl, mix together cabbage, carrots, green onions, garlic, soy sauce, sesame oil, ginger, and black pepper. Place a small spoonful of filling in the center of a wonton wrapper. Dip your finger in water and moisten the edges of the wrapper. Fold the wrapper over the filling to create a triangle, pressing the edges to seal tightly. Repeat with remaining wrappers and filling. Heat oil in a skillet over medium heat. Fry the wontons in batches until golden brown and crispy, about 2-3 minutes per side. Remove from oil and place on paper towels to drain excess oil. Serve hot with dipping sauce of choice.

Prep Time: 20 minutes

Cook Time: 10 minutes

Konawolf Fansub

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A hearty and comforting dish with a cornbread crust and a flavorful chicken filling.

Ingredients: 1 tablespoon vegetable oil. 1 medium onion, chopped. 2 cloves garlic, minced. 1 pound ground chicken. 1 teaspoon ground cumin. 1 teaspoon chili powder. 1 teaspoon paprika. Salt and pepper to taste. 1 14.5 ounce can diced tomatoes, drained. 1 cup corn kernels. 1/3 cup sliced black olives. 1/4 cup chopped fresh cilantro. 1 cup shredded cheddar cheese. 1 cup cornmeal. 1/2 teaspoon baking powder. 1/4 teaspoon salt. 1/2 cup milk. 1 egg. 1 4 ounce can diced green chiles.

Instructions: Get the oven ready by heating it up to 400F 200C. Warm up the vegetable oil in a big pan over medium-low heat. Put in the garlic and onion, and cook for about 5 minutes, until the onions are soft. Salt and pepper should be added along with the ground chicken. Use a spoon to break up the chicken until it's no longer pink. This should take about 8 minutes. Drops of tomato, corn kernels, black olives, and cilantro should be added. Bring it to a boil again. Put the chicken mixture in a 9-inch pie dish that has been greased. Shred some cheddar cheese and put it on top. Mix the cornmeal, baking powder, and salt in a different bowl. Stir in the egg, milk, and diced green chiles until everything is well mixed. Spread the cornmeal mixture out evenly over the chicken mixture in the pie dish. Put it in an oven that is already hot and bake it for 25 to 30 minutes, or until the cornbread topping is golden brown and fully cooked. Let it cool down for a while before you serve it. Have fun!

Prep Time: 20 minutes

Cook Time: 30 minutes

Opcao FM

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This recipe for beef and broccoli in a slow cooker is great for when you have a lot to do. Beef slices that are soft and cooked in a tasty sauce with crisp broccoli. This dish is gluten-free, grain-free, and dairy-free.

Ingredients: 1.5 lbs beef chuck roast, thinly sliced. 1 cup beef broth. 1/2 cup coconut aminos. 1/3 cup honey. 3 cloves garlic, minced. 1 tbsp sesame oil. 1/4 tsp red pepper flakes. 4 cups broccoli florets. 2 tbsp arrowroot powder. 2 tbsp water. Sesame seeds, for garnish optional.

Instructions: Putting coconut aminos, honey, garlic, sesame oil, and red pepper flakes in a slow cooker is a good idea. Put the sliced beef in the slow cooker and mix it with the sauce. After putting the lid on, cook on low for 6 to 8 hours or high for 3 to 4 hours, until the beef is soft. Add water to arrowroot powder in a small bowl and mix it well about 30 minutes before you serve. Add to the slow cooker in a stir. Put broccoli florets in the slow cooker, mix them in gently, and cook on high for another 30 minutes, or until the broccoli is soft. If you want, you can sprinkle sesame seeds on top of the rice or cauliflower rice before serving.

Prep Time: 15 minutes

Cook Time: 360 minutes

Westmoreland Idd Awareness

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This Keto Mexican Spinach Dip is a creamy and flavorful appetizer perfect for gatherings or parties. Packed with spinach, cheese, and Mexican-inspired spices, it's a crowd-pleaser that fits perfectly into a low-carb lifestyle.

Ingredients: 2 cups chopped spinach. 1/2 cup sour cream. 1/2 cup mayonnaise. 1/4 cup diced green chilies. 1/4 cup diced red bell pepper. 1/4 cup diced onion. 1/2 cup shredded cheddar cheese. 1/4 cup grated Parmesan cheese. 1 teaspoon garlic powder. 1/2 teaspoon chili powder. Salt and pepper to taste.

Instructions: Warm the oven up to 175F 350C. Put all the ingredients in a bowl and mix them well. Place the mixture in a baking dish and spread it out evenly. Leave the dip in the oven for 20 to 25 minutes, or until it's hot and bubbly. Serve hot with vegetable sticks or chips that are good for keto dieters.

Prep Time: 10 minutes

Cook Time: 20 minutes

Hello Charlee

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A tasty chicken dish with soft chicken breasts wrapped in salty prosciutto and served in a lemon and caper sauce.

Ingredients: 4 chicken breasts. 4 slices prosciutto. 1/4 cup flour. 2 tablespoons olive oil. 2 cloves garlic, minced. 1/2 cup chicken broth. 1/4 cup lemon juice. 2 tablespoons capers. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: Add salt and pepper to the chicken breasts. Put a slice of prosciutto around each chicken breast. Put the chicken breasts that have been wrapped in foil in flour and shake off any extra. Put olive oil in a big skillet and heat it over medium-high heat. It will take about 6 to 8 minutes per side to cook the chicken breasts until they are golden brown and fully cooked. Take the chicken out of the pan and set it aside. Put minced garlic in the same pan and cook for one minute. Add the chicken broth and lemon juice, making sure to scrape the pan's bottom to get rid of any browned bits. Add the capers and cook for two to three minutes. Add the chicken breasts back to the pan and cover them with sauce. Add two to three more minutes of cooking to heat everything through. Before serving, sprinkle with fresh parsley.

Prep Time: 15 minutes

Cook Time: 20 minutes

Torbaytuc

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These Matcha Dark Chocolate Vegan Truffles are rich, indulgent, and perfectly balanced with the earthy flavor of matcha. They make for a delightful treat for any occasion, whether it's a special dessert or a simple indulgence.

Ingredients: 1 cup coconut cream. 2 cups vegan dark chocolate chips. 2 tbsp maple syrup. 2 tsp matcha powder. 1/4 cup cocoa powder, for dusting.

Instructions: Put the coconut cream in a small saucepan and heat it until it just starts to simmer. Put the dark chocolate chips in a bowl that can handle heat. After you pour the hot coconut cream over the chocolate chips, wait one minute. Mix everything together until it's smooth. Mix the matcha powder and maple syrup together until they are completely mixed in. Put the mixture in the fridge for at least two hours, or until it gets firm. With a spoon or melon baller, take small amounts of the chilled mixture and roll them into balls. Cover each truffle with cocoa powder by rolling it in it. Fill a baking sheet with parchment paper with the truffles. Chill them until they are firm. Keep in the fridge in a container that won't let air in until you're ready to serve.

Prep Time: 15 minutes

Cook Time: 5 minutes

Malcuits Tavern

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These Pretty in Pink Coconut Cupcakes are not only tasty, but also pretty to look at with their bright pink color and coconutty flavor. Great for celebrations, parties, or any time you want a tasty sweet treat!

Ingredients: 1 1/2 cups all-purpose flour. 1 1/2 tsp baking powder. 1/2 tsp baking soda. 1/4 tsp salt. 1/2 cup unsalted butter, softened. 1 cup granulated sugar. 2 large eggs. 1 tsp vanilla extract. 1/2 cup canned coconut milk. 1/2 cup shredded coconut. 1/4 cup pink food coloring. 1/4 cup buttermilk. 1/2 cup sweetened coconut flakes for topping. Pink icing and sprinkles for decoration.

Instructions: Preheat your oven to 350F 175C and line a muffin tin with cupcake liners. In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. In a separate large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. Mix in the shredded coconut and pink food coloring until well combined. Gradually add the dry flour mixture to the wet ingredients, alternating with the canned coconut milk and buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Divide the cupcake batter evenly among the prepared muffin cups. Bake in the preheated oven for about 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Remove the cupcakes from the oven and allow them to cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Once cooled, spread a layer of pink icing on top of each cupcake and sprinkle with sweetened coconut flakes and your choice of sprinkles. Serve and enjoy your Pretty in Pink Coconut Cupcakes!

Prep Time: 20 minutes

Cook Time: 20 minutes

MY ELM FOR PLATH

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Indulge in these secretly healthy brownies that are vegan, no-bake, and guilt-free. They're packed with wholesome ingredients and are perfect for satisfying your chocolate cravings without the added sugar and excess calories.

Ingredients: 1 cup of rolled oats. 1/2 cup of almond butter. 1/4 cup of cocoa powder. 1/4 cup of maple syrup. 1/4 cup of unsweetened applesauce. 1 tsp of vanilla extract. 1/4 tsp of salt. 1/4 cup of dairy-free chocolate chips.

Instructions: Place the rolled oats in a food processor and pulse until they become a fine flour-like consistency. Add almond butter, cocoa powder, maple syrup, applesauce, vanilla extract, and salt to the food processor. Blend until a thick, sticky dough forms. Fold in the dairy-free chocolate chips into the dough. Line an 8x8-inch 20x20 cm square baking dish with parchment paper, leaving some overhang for easy removal. Press the brownie mixture evenly into the prepared baking dish. Place in the refrigerator and let it set for at least 2 hours, or until firm. Once set, lift the brownies out of the dish using the parchment paper overhang, and cut into squares. Serve and enjoy your secretly healthy brownies!

Prep Time: 15 minutes

Cook Time: 0 minutes

JT Wall

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Have a creamy, chocolatey keto-friendly frosty and feel good about it. This recipe is great for staying in ketosis while satisfying your sweet tooth because it is low in carbs and sugar.

Ingredients: 1 cup unsweetened almond milk. 1/4 cup heavy cream. 2 tablespoons unsweetened cocoa powder. 2 tablespoons powdered erythritol. 1 teaspoon vanilla extract. 1 cup ice cubes.

Instructions: Add all ingredients to a blender. Blend until smooth and creamy, about 1-2 minutes. Pour into a glass and serve immediately.

Prep Time: 5 minutes

Cook Time: 0 minutes

Gp Kenya

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This enchilada pasta made in one skillet is a tasty and easy meal that combines the tastes of enchiladas with the heartiness of pasta. For busy weeknights, it's great because it's easy to make and doesn't need much cleanup.

Ingredients: 1 lb ground beef. 1 onion, chopped. 2 cloves garlic, minced. 1 red bell pepper, diced. 1 can 15 oz black beans, drained and rinsed. 1 can 10 oz enchilada sauce. 2 cups chicken broth. 8 oz penne pasta. 1 cup shredded cheddar cheese. 1/4 cup chopped fresh cilantro. Salt and pepper to taste.

Instructions: In a large skillet, brown ground beef over medium heat until no longer pink. Drain excess fat. Add chopped onion, minced garlic, and diced bell pepper to the skillet. Cook until vegetables are softened. Stir in black beans, enchilada sauce, chicken broth, and uncooked penne pasta. Season with salt and pepper to taste. Bring mixture to a simmer, then reduce heat to low. Cover and cook for about 15-20 minutes, or until pasta is tender, stirring occasionally. Once pasta is cooked, sprinkle shredded cheddar cheese over the top. Cover skillet and let cheese melt. Garnish with chopped cilantro before serving. Enjoy!

Prep Time: 10 minutes

Cook Time: 25 minutes

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