pool of moonburst

[starredsoul]

These Slow Cooker Spinach Artichoke Lasagna Roll Ups are a delicious twist on classic lasagna, filled with a creamy spinach and artichoke mixture. Perfect for a comforting dinner with minimal effort!

Ingredients: 10 lasagna noodles. 1 10 oz package frozen chopped spinach, thawed and drained. 1 14 oz can artichoke hearts, drained and chopped. 1 15 oz container ricotta cheese. 1 cup shredded mozzarella cheese. 1/2 cup grated Parmesan cheese. 2 cloves garlic, minced. 1 teaspoon dried basil. 1 teaspoon dried oregano. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 2 cups marinara sauce. 1/2 cup water.

Instructions: As directed on the package, cook the lasagna noodles. Once done, drain them and set them aside. Put spinach, artichoke hearts, ricotta cheese, mozzarella cheese, Parmesan cheese, garlic, basil, oregano, salt, and black pepper in a bowl. Lay a little bit of marinara sauce on the bottom of the slow cooker. To make the lasagna, lay out each cooked noodle and spread a lot of the spinach-artichoke mixture over each one. Place each noodle seam-side down in the slow cooker and roll it up. Cover the roll-ups with the rest of the marinara sauce. Then, add water around the edges. Keep the lid on and cook on low for four to five hours, or until the noodles are soft. Serve hot, and if you want, top with more Parmesan cheese.

Prep Time: 20 minutes

Cook Time: 240 minutes

Brent O

[starredsoul]

Indulge in the ultimate chocolate and banana fusion with this Double Chocolate Banana Bread. Moist, rich, and packed with cocoa flavor, it's a heavenly treat for chocolate lovers. Perfect for breakfast or as a delightful dessert.

Ingredients: 2 ripe bananas, mashed. 1/2 cup unsalted butter, melted. 1 cup granulated sugar. 2 large eggs. 1 teaspoon vanilla extract. 1 1/2 cups all-purpose flour. 1/2 cup cocoa powder. 1 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup sour cream. 1/2 cup semi-sweet chocolate chips. 1/2 cup milk chocolate chips.

Instructions: Preheat your oven to 350F 175C. Grease a 9x5-inch 23x13 cm loaf pan and set it aside. In a large bowl, combine the mashed bananas, melted butter, and granulated sugar. Mix until well combined. Add the eggs and vanilla extract to the banana mixture. Stir until the mixture is smooth. In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the sour cream and chocolate chips both semi-sweet and milk chocolate. Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for about 60-70 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Allow the banana bread to cool in the pan for about 10 minutes, then remove it from the pan and let it cool completely on a wire rack. Once cooled, slice and enjoy your delicious Double Chocolate Banana Bread! Optional: Dust with cocoa powder or drizzle with melted chocolate for extra cocoa goodness.

Prep Time: 15 minutes

Cook Time: 60-70

Charles Cooks

[starredsoul]

This Gluten-Free Slow Cooker Honey Garlic Chicken is a flavorful and easy-to-make dish that's perfect for busy days. The sweet and savory sauce pairs perfectly with tender chicken breasts, and it's gluten-free for those with dietary restrictions.

Ingredients: 4 boneless, skinless chicken breasts. 1/2 cup honey. 1/4 cup gluten-free soy sauce. 1/4 cup diced onion. 4 cloves garlic, minced. 1/2 teaspoon dried basil. 1/2 teaspoon dried oregano. 1/4 teaspoon red pepper flakes adjust to taste. Salt and pepper to taste. 2 tablespoons cornstarch or gluten-free alternative. 2 tablespoons cold water. Sesame seeds and chopped green onions for garnish optional.

Instructions: Put honey, gluten-free soy sauce, minced garlic, diced onion, dried basil, dried oregano, red pepper flakes, salt, and pepper in a bowl. Cook the chicken breasts on low for a long time. Cover the chicken with the honey-garlic sauce. Keep the lid on and cook on low for four to five hours, or until the chicken is soft and cooked all the way through. After the chicken is done, take it out of the slow cooker and put it on a platter to serve. Mix cornstarch and cold water together in a small bowl with a whisk until the mixture is smooth. Add the cornstarch mixture to the sauce in the slow cooker and mix it well. To make the sauce thicker, do this. Put the chicken back in the slow cooker and cover it with the sauce that has thickened. Put the lid on and cook on low for another 15 to 20 minutes to heat the chicken through and let the flavors blend. If you want, you can top the hot gluten-free slow cooker honey garlic chicken with sesame seeds and chopped green onions. Have fun with your tasty gluten-free meal!

Prep Time: 10 minutes

Cook Time: 4-5 hours on low + 15-20 minutes

Annie L

[starredsoul]

A hearty and tasty salad with roasted Brussels sprouts, chewy barley, sweet cranberries, and crunchy pecans mixed together in a sour balsamic dressing.

Ingredients: 1 lb Brussels sprouts, trimmed and halved. 2 tbsp olive oil. Salt and pepper, to taste. 1 cup cooked barley. 1/2 cup dried cranberries. 1/4 cup chopped pecans, toasted. 2 tbsp balsamic vinegar. 1 tbsp maple syrup. 1 tsp Dijon mustard. 2 tbsp fresh parsley, chopped.

Instructions: Turn on the oven and heat it up to 400F 200C. Add the Brussels sprouts to a large bowl and season with salt and pepper. Place the Brussels sprouts in a single layer on a baking sheet. Roast for 20 to 25 minutes, or until they are soft and browned. Put maple syrup, Dijon mustard, and balsamic vinegar in a small bowl and mix them together with a whisk. Put the cooked barley, dried cranberries, roasted pecans, and roasted Brussels sprouts in a large bowl. Pour the balsamic dressing over the salad and mix it all together. Before serving, sprinkle with fresh parsley.

Prep Time: 15 minutes

Cook Time: 25 minutes

Stanley S

[starredsoul]

This refreshing Chickpea, Cucumber, and Kale Salad is served in hollowed-out tomato bowls for a unique presentation. It's a healthy and flavorful dish that's perfect for a light lunch or appetizer.

Ingredients: 1 can 15 oz chickpeas, drained and rinsed. 1 cucumber, diced. 2 cups kale, chopped. 4 large tomatoes. 2 tablespoons olive oil. 1 tablespoon lemon juice. 1 clove garlic, minced. Salt and pepper to taste. Fresh basil leaves for garnish.

Instructions: In order to make tomato bowls, cut off the tops of the tomatoes and carefully scoop out the insides. You can use the tomato flesh another time. Put the chickpeas, diced cucumber, and chopped kale in a large bowl. To make the dressing, mix the olive oil, lemon juice, garlic powder, salt, and pepper in a different bowl using a whisk. Add the dressing to the chickpea, cucumber, and kale mix and toss to cover everything. Put some of the salad in each tomato bowl. Add some fresh basil leaves as a garnish. Serve right away and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

Cooking by Charles

[starredsoul]

With these almond crepes, you can enjoy the delicate tastes of almond and rosewater. For a delicious treat that's great for special events, fill them with whipped cream and fresh raspberries.

Ingredients: 1 cup almond flour. 1/4 cup all-purpose flour. 2 tablespoons granulated sugar. 1/4 teaspoon salt. 1 1/2 cups almond milk. 2 large eggs. 1/2 teaspoon almond extract. 1/4 teaspoon rosewater. 2 tablespoons melted butter, plus more for cooking. Fresh raspberries for filling and garnish. Whipped cream for filling and garnish. Powdered sugar for dusting.

Instructions: Whisk the all-purpose flour, sugar, salt, and almond flour together in a bowl. Put the eggs, almond milk, rosewater, and melted butter in a different bowl and mix them together using an electric whisk. Slowly add the wet ingredients to the dry ones while whisking the batter together until it is smooth and well mixed. Put a nonstick skillet or crepe pan on medium heat and add a little butter to it. Put a small amount of the crepe batter in the middle of the pan and swirl it around to cover the bottom of the pan evenly. During the second minute, the crepe should be cooked until the bottom turns golden brown and the edges begin to lift. Change the crepe over and cook the other side for an extra minute or two. Do it again with the rest of the batter, putting the cooked crepes on a plate as you go. There should be 12 crepes. Spread whipped cream on top of each crepe after it has cooled, then add fresh raspberries. Stack the crepes to make a cake. Keep going until all the crepes are used up, and put one on top to finish. Put powdered sugar on top of the crepe cake and decorate it with more fresh raspberries and rosewater, if you like. Put the crepe cake in the fridge for at least two hours to set. Then you can cut it into pieces and serve it.

Prep Time: 15 minutes

Cook Time: 30 minutes

Ivy

[starredsoul]

This slow cooker chili recipe is hearty, flavorful, and perfect for a cozy dinner. Let the ingredients simmer together in the crockpot for hours, allowing the flavors to meld and intensify. Serve with your favorite toppings for a comforting meal that will warm you up from the inside out.

Ingredients: 1 lb ground beef. 1 onion, chopped. 1 green bell pepper, chopped. 2 cloves garlic, minced. 1 can 15 oz kidney beans, drained and rinsed. 1 can 15 oz black beans, drained and rinsed. 1 can 15 oz diced tomatoes. 1 can 6 oz tomato paste. 2 cups beef broth. 2 tablespoons chili powder. 1 teaspoon cumin. 1 teaspoon paprika. 1/2 teaspoon oregano. Salt and pepper to taste.

Instructions: In a skillet, cook ground beef over medium heat until browned. Drain excess fat. Add chopped onion, green bell pepper, and minced garlic to the skillet. Cook until vegetables are softened. Transfer the cooked beef and vegetables to a slow cooker. Add kidney beans, black beans, diced tomatoes, tomato paste, beef broth, chili powder, cumin, paprika, oregano, salt, and pepper to the slow cooker. Stir well to combine. Cover and cook on low heat for 6-8 hours or on high heat for 3-4 hours, stirring occasionally. Serve hot with your favorite toppings such as shredded cheese, sour cream, and chopped green onions.

Prep Time: 20 minutes

Cook Time: 360 minutes

Lisa Wootens

[starredsoul]

A flavorful vegan twist on the classic Mongolian tofu dish, without the use of oil. This dish features crispy tofu cubes coated in a savory-sweet sauce, served over rice.

Ingredients: 1 block extra firm tofu, pressed and cubed. 1/4 cup soy sauce or tamari. 1/4 cup water. 3 tablespoons maple syrup. 2 tablespoons rice vinegar. 2 cloves garlic, minced. 1 teaspoon ginger, minced. 1 tablespoon cornstarch. 2 green onions, chopped. 1 tablespoon sesame seeds, for garnish. Cooked rice, for serving.

Instructions: Get soy sauce, water, maple syrup, rice vinegar, garlic, ginger, and cornstarch in a bowl. Mix them together with a whisk. Put tofu cubes in a pan and heat it over medium-high heat. Add the sauce to the tofu and stir it around a few times during the 810 minutes it takes for the sauce to thicken and cover the tofu. When the sauce gets thick, take it off the heat and add the chopped green onions. Put it on top of hot rice and sprinkle sesame seeds on top.

Prep Time: 15 minutes

Cook Time: 10 minutes

Lorena M

[starredsoul]

These Christmas M&M Cookie Bars are a delectable treat that will brighten up your holiday baking. These cookie bars, loaded with M&M candies and chocolate chips, are sure to please both kids and adults!

Ingredients: 1 cup unsalted butter, softened. 1 cup granulated sugar. 1 cup packed light brown sugar. 2 large eggs. 1 teaspoon vanilla extract. 3 cups all-purpose flour. 1 teaspoon baking soda. 1/2 teaspoon salt. 1 cup Christmas M&M candies. 1/2 cup chocolate chips. 1/2 cup chopped nuts optional.

Instructions: Preheat your oven to 350F 175C. Grease a 9x13-inch baking pan. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the Christmas M&M candies, chocolate chips, and chopped nuts if using. Spread the cookie dough evenly into the prepared baking pan. Bake in the preheated oven for 25-30 minutes or until the edges are golden brown. Allow the cookie bars to cool completely in the pan before cutting into squares. Serve and enjoy these festive Christmas M&M cookie bars!

Prep Time: 15 minutes

Cook Time: 30 minutes

Tommy

[starredsoul]

This Whole30 Classic Meatloaf recipe is a tasty, Paleo-friendly adaptation of a beloved comfort food. Made with ground beef, almond flour, and a tasty spice blend, it fits into the Whole30 meal plan.

Ingredients: 1.5 lbs ground beef. 1/2 cup almond flour. 1/2 cup onion, finely chopped. 1/2 cup red bell pepper, finely chopped. 2 cloves garlic, minced. 1/4 cup compliant ketchup. 1 egg. 1 tsp salt. 1/2 tsp black pepper. 1/2 tsp dried oregano. 1/2 tsp dried thyme. 1/4 tsp paprika. 1/4 tsp cayenne pepper optional. 1 tbsp olive oil.

Instructions: Set the oven temperature to 375F 190C. Ground beef, almond flour, chopped onion, chopped red bell pepper, minced garlic, ketchup, egg, salt, black pepper, dried thyme, dried oregano, paprika, and cayenne pepper, if desired, should all be combined in a big mixing bowl. Blend until all components are thoroughly blended. After forming the meat mixture into a loaf, transfer it to a baking dish or a parchment paper-lined baking sheet. Drizzle a little olive oil over the top of the meatloaf. Bake for 45 to 50 minutes in a preheated oven, or until the meatloaf is cooked through and the internal temperature reaches 160F 71C. Before slicing, take the meatloaf out of the oven and give it a few minutes of resting. Slices of Whole30-approved Classic Meatloaf should be served with your preferred Whole30 side dishes. Have fun!

Prep Time: 15 minutes

Cook Time: 50 minutes

Spooning Recipes

[starredsoul]

Indulge in the delightful combination of sweet strawberries and rich cream with this homemade ice cream recipe. Perfect for a refreshing treat on a hot day.

Ingredients: 2 cups fresh strawberries, hulled and sliced. 1 cup heavy cream. 1 cup whole milk. 3/4 cup granulated sugar. 1 teaspoon vanilla extract.

Instructions: In a blender, puree the strawberries until smooth. In a mixing bowl, whisk together the pureed strawberries, heavy cream, whole milk, sugar, and vanilla extract until well combined. Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions until thickened, about 25-30 minutes. Transfer the churned ice cream into a freezer-safe container and freeze for at least 4 hours or until firm. Serve the strawberry and cream ice cream scoops topped with fresh strawberries if desired.

Prep Time: 15 minutes

Cook Time: 30 minutes

Lawrence B

[starredsoul]

This is a quick and easy pressure cooker recipe for tender chicken thighs and a mix of colorful vegetables, like parsnips, cooked in a tasty broth.

Ingredients: 1.5 lbs chicken thighs, boneless and skinless. 1 cup baby carrots, peeled. 1 cup broccoli florets. 1 cup parsnips, peeled and sliced. 1 cup chicken broth. 1 tsp garlic powder. 1 tsp onion powder. 1 tsp dried thyme. Salt and pepper to taste.

Instructions: Some things you can use to season chicken thighs are onion powder, dried thyme, salt, and pepper. Put the chicken in the Instant Pot. On top of the chicken, put baby carrots, broccoli, and parsnips. Add chicken broth and mix everything together. It's time to seal the vent and close the Instant Pot lid. Leave it to cook for 8 minutes on high pressure. Let the pressure drop naturally for five minutes, and then quickly let go of the rest of the pressure. Open the lid slowly and mix the ingredients. You can serve the chicken and vegetables hot with rice or quinoa on the side if you want to.

Prep Time: 15 minutes

Cook Time: 8 minutes

Colton Adams

[starredsoul]

This delightful ice cream combines the fragrant essence of black tea with the sweet and tangy flavor of ripe peaches, creating a refreshing and creamy treat reminiscent of a peach creamsicle. Perfect for cooling down on a hot summer day or indulging in a unique dessert experience.

Ingredients: 2 cups heavy cream. 1 cup whole milk. 1/2 cup sugar. 2 black tea bags. 2 ripe peaches, peeled and diced. 1 teaspoon vanilla extract.

Instructions: Place the heavy cream and whole milk in a saucepan and heat them over medium-low heat until they just start to stream. Remove from heat, add sugar, and stir until sugar is mixed in. Put in the black tea bags and wait 15 to 20 minutes. Take out the tea bags and let the juice cool down to room temperature. Using a blender, blend the peaches into a smooth paste. While the cream is still cool, add the peach puree and vanilla extract and mix them in. Put the mixture into an ice cream maker and churn it according to the directions on the machine. Moving the ice cream to a container that can go in the freezer is the next step. Freeze for at least 4 hours, or until firm. Put scoops of ice cream in bowls or cones and enjoy!

Prep Time: 20 minutes

Cook Time: 20 minutes

Kody Lawson

[starredsoul]

Enjoy the tasty flavors of a gourmet burger with a juicy Scotch fillet steak, earthy sage salt, sauted mushrooms, and rich burrata cheese. This burger tastes great and would be great at a barbecue or other special meal.

Ingredients: 4 Scotch fillet steaks. 2 teaspoons sage salt. 4 burger buns. 8 ounces fresh mushrooms, sliced. 4 ounces burrata cheese. 2 tablespoons olive oil. Salt and black pepper, to taste. Lettuce leaves, for garnish. Tomato slices, for garnish. Red onion slices, for garnish.

Instructions: Set your grill or griddle on the stove to medium-high heat. On both sides, season the Scotch fillet steaks with salt, black pepper, and sage salt. For medium-rare steaks, grill them for about 4 to 5 minutes per side. You can change the cooking time to get the level of doneness you like. Take them out of the heat and give them a minute to rest. Set the pan on medium heat and add the olive oil while the steaks rest. It will take about 5 to 7 minutes of cooking after adding the sliced mushrooms until they are soft and browned. Add black pepper and salt. Cut the burger buns in half and toast them just a bit on the grill or in a toaster. Start putting the burgers together by putting a lettuce leaf on the bottom bun. The next dish is a Scotch fillet steak with sauted mushrooms, tomato slices, red onion slices, and burrata cheese. Then put the other half of the bun on top. If you need to, use a toothpick to keep the burger together. Feel free to eat your Scotch Fillet Steak Burger right away with Sage Salt, Mushrooms, and Burrata.

Prep Time: 15 minutes

Cook Time: 15 minutes

Gianna

[starredsoul]

This meal, Chicken and Quinoa Stuffed Bell Peppers, is both healthy and tasty. Chicken and quinoa give them a lot of protein, and the vegetables add a lot of flavor. They're a filling dish for lunch or dinner.

Ingredients: 4 large bell peppers, halved and seeds removed. 1 cup cooked quinoa. 1 lb ground chicken. 1 onion, diced. 2 cloves garlic, minced. 1 can 14 oz diced tomatoes, drained. 1 cup spinach, chopped. 1 teaspoon paprika. 1 teaspoon dried oregano. Salt and pepper to taste. 1 cup shredded mozzarella cheese.

Instructions: Warm the oven up to 190C 375F. Cook the ground chicken in a pan over medium-low heat until it turns brown. Put in the garlic and onion slices and cook until they get soft. Add spinach, cooked quinoa, paprika, oregano, salt, and pepper, then mix them all together. Keep cooking for 5 minutes more to let the flavors mix. Fill each bell pepper half with the chicken and quinoa mix. Stuff the peppers and put them in a baking dish. Shred the mozzarella cheese and put it on top. Place in the oven and cover with foil. Bake for 25 to 30 minutes, or until the cheese melts and the peppers are soft. Enjoy while hot!

Prep Time: 20 minutes

Cook Time: 30 minutes

Devin Krause

[starredsoul]

These pancakes made with coconut flour are not only tasty, but they are also gluten-free and taste great with coconut. The secret ingredient, like Greek yogurt, gives the pancakes extra moisture and a slight sour taste. Great for a healthy brunch or breakfast!

Ingredients: 1/2 cup coconut flour. 1/2 teaspoon baking powder. 2 tablespoons secret ingredient e.g., Greek yogurt. 3 large eggs. 1/2 cup coconut milk. 2 tablespoons honey or maple syrup. 1/2 teaspoon vanilla extract. 1/4 cup shredded coconut optional, for added texture. Butter or oil for cooking.

Instructions: Put the baking powder and coconut flour in a bowl and mix them together. Add the eggs, coconut milk, honey or maple syrup, and vanilla extract to a different bowl. Use a whisk to mix the secret ingredient like Greek yogurt. Add the dry ingredients to the wet ones and mix them together until everything is well mixed. If you want to add more texture, you can fold in the shredded coconut. Put a nonstick skillet or griddle over medium-low heat and add a little oil or butter to coat the bottom. Spread out pancake batter in 1/4-cup portions on the hot griddle. Spread the batter out into a circle with the back of a spoon. Cook the pancakes for two to three minutes on one side, or until the top starts to bubble. The pancakes should be cooked for another two to three minutes, or until they are golden brown and done all the way through. Do it again with the rest of the batter, adding more oil or butter to the pan as needed. You can top the hot pancakes with your favorite things, like yogurt, fresh fruit, or more honey or maple syrup.

Prep Time: 15 minutes

Cook Time: 15 minutes

Edward

[starredsoul]

This refreshing lemon ice cream is perfect for a sunny day. The zesty flavor of fresh lemon combined with the creamy texture makes it a delightful treat.

Ingredients: 2 cups heavy cream. 1 cup whole milk. 3/4 cup granulated sugar. Zest of 2 lemons. 1/2 cup freshly squeezed lemon juice.

Instructions: In a saucepan, combine heavy cream, whole milk, and granulated sugar. Heat the mixture over medium heat, stirring occasionally, until it begins to steam. Remove from heat and stir in lemon zest and lemon juice. Allow the mixture to cool to room temperature, then transfer it to a container and refrigerate for at least 4 hours or overnight. Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a creamy consistency. Transfer the churned ice cream to a freezer-safe container and freeze for at least 4 hours or until firm.

Prep Time: 15 minutes

Cook Time: 20 minutes

Tyson H