the legendary posters

[thelegendaryposters]

This Slow Cooker Taco Pasta is a quick and easy meal that's great for weeknights when you're busy. It's a hearty meal that the whole family will enjoy, made with ground beef, beans, corn, and taco seasoning cooked in a slow cooker with pasta.

Ingredients: 1 lb ground beef. 1 onion, diced. 1 red bell pepper, diced. 1 can 15 oz black beans, drained and rinsed. 1 can 15 oz corn, drained. 1 can 15 oz diced tomatoes. 1 packet taco seasoning. 2 cups beef broth. 8 oz uncooked pasta such as penne or rotini. 1 cup shredded cheddar cheese. Salt and pepper, to taste. Optional toppings: diced avocado, chopped cilantro, sour cream.

Instructions: Cook the ground beef in a pan over medium heat until it turns brown. Get rid of extra fat. Move the beef that has been cooked to the slow cooker. Dice the bell pepper, onion, black beans, corn, tomatoes, taco seasoning, and beef broth. Put them all in 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. Add the raw pasta about 30 minutes before serving. Keep cooking with the lid on until the pasta is soft. Add the shredded cheddar cheese and mix it in well after the pasta is done cooking. Add pepper and salt to taste. If you want, you can serve it hot with extras like sour cream, chopped cilantro, diced avocado, or both.

Cody Garrett

[thelegendaryposters]

You can enjoy the gourmet goodness of Slow Club's burger without leaving your house. It's a classic favorite because it has a juicy beef patty, melted cheddar, and a bunch of tasty toppings.

Ingredients: 1 lb ground beef. 1/2 cup diced onions. 2 cloves minced garlic. 1/2 tsp salt. 1/4 tsp black pepper. 4 burger buns. 4 slices cheddar cheese. 4 lettuce leaves. 4 tomato slices. 4 pickle slices. 4 tbsp mayonnaise. 4 tbsp ketchup. 4 tsp Dijon mustard.

Instructions: Put ground beef, diced onions, minced garlic, salt, and black pepper in a bowl. Combine well. Split the mixture in half and shape each half into a burger patty. Warm up the grill or pan on the stove over medium-high heat. The burger patties should be cooked for four to five minutes on each side, or until they're done the way you like them. At the very end of the cooking time, sprinkle cheese slices on top. Toast the burger buns briefly on the grill or in a toaster while the burgers are cooking. Put the burgers together: Put some mayo on the bottom bun and then put a lettuce leaf on top. Then add a cheeseburger patty, a tomato slice, a pickle slice, and some ketchup and Dijon mustard. Add the other half of the bun on top. With your favorite side dish, serve right away.

Bryson

[thelegendaryposters]

Indulge in these rich and creamy chocolate almond butter cups that are keto-friendly. Made with coconut oil, cocoa powder, erythritol, and almond butter, they are a deliciously satisfying treat for those following a low-carb lifestyle.

Ingredients: 1/2 cup coconut oil, melted. 1/2 cup unsweetened cocoa powder. 1/4 cup powdered erythritol. 1/4 cup almond butter. 1/2 tsp vanilla extract. Pinch of salt.

Instructions: In a bowl, whisk together melted coconut oil, unsweetened cocoa powder, and powdered erythritol until smooth. Line a mini muffin tin with paper liners. Pour a small amount of the chocolate mixture into each liner, just enough to cover the bottom. Place in the freezer for 5 minutes to set. Meanwhile, mix almond butter, vanilla extract, and salt in another bowl. Remove the muffin tin from the freezer and add a small dollop of the almond butter mixture on top of the chocolate in each liner. Cover with the remaining chocolate mixture. Return to the freezer and let it set for at least 30 minutes. Once set, remove from the muffin tin and store in an airtight container in the refrigerator. Enjoy these decadent chocolate almond butter cups as a sweet keto snack!

Stacy Morley

[thelegendaryposters]

Indulge in these decadent vegan brownies swirled with a rich Baileys-infused cheesecake mixture. Perfect for satisfying your sweet cravings without any animal products.

Ingredients: 1 cup all-purpose flour. 1/2 cup cocoa powder. 1/2 cup granulated sugar. 1/2 cup brown sugar. 1/2 teaspoon baking powder. 1/4 teaspoon salt. 1/2 cup vegan butter, melted. 1/2 cup almond milk. 1 teaspoon vanilla extract. 1/2 cup vegan chocolate chips. 8 oz vegan cream cheese. 1/4 cup powdered sugar. 1/4 cup vegan Baileys. 1 tablespoon cornstarch.

Instructions: Set the oven to 350F 175C and heat it up. Prepare a square baking dish by greasing it. Use a whisk to mix the flour, cocoa powder, brown sugar, baking powder, and salt in a large bowl. Melt the vegan butter and mix it with the almond milk and vanilla extract. Mix until it's smooth. Add vegan chocolate chips and mix well. Vegan cream cheese should be beaten in a different bowl until it is smooth. The cream cheese should have powdered sugar, vegan Baileys, and cornstarch added to it. Mix everything together well. Put in half of the brownie batter into the pan that has been prepared. Put small amounts of the cheesecake mix on top of the brownie batter. Cover the cheesecake mixture with the rest of the brownie batter. Swirl the batter and cheesecake together with a knife or skewer to make it look like marble. In a hot oven, bake for 25 to 30 minutes, or until a toothpick stuck in the middle comes out with wet crumbs on it. Let the brownies cool all the way down before cutting them into squares.

Teagan Warren

[thelegendaryposters]

This Fig, Arugula, and Prosciutto Salad is a delightful combination of sweet figs, peppery arugula, savory prosciutto, and creamy goat cheese. It's drizzled with a tangy balsamic vinaigrette, making it a perfect appetizer or side salad for any occasion.

Ingredients: 6 fresh figs, quartered. 4 cups arugula leaves. 4 slices prosciutto. 1/4 cup crumbled goat cheese. 1/4 cup chopped walnuts. 2 tablespoons balsamic vinegar. 2 tablespoons extra-virgin olive oil. Salt and pepper to taste.

Instructions: In a large salad bowl, combine the arugula and quartered figs. Tear the prosciutto into smaller pieces and add it to the bowl. Sprinkle the crumbled goat cheese and chopped walnuts over the salad. In a small bowl, whisk together the balsamic vinegar and olive oil to make the dressing. Season with salt and pepper to taste. Drizzle the dressing over the salad and gently toss to combine all the ingredients. Serve immediately as a delicious appetizer or side dish.

Lance Ingram

[thelegendaryposters]

[thelegendaryposters]

Vegan pistachio muffins that are moist and tasty, great for breakfast or a snack. Everyone, vegan or not, will love these muffins because they taste so good with nuts.

Ingredients: 1 3/4 cups all-purpose flour. 1/2 cup sugar. 1/4 cup brown sugar. 1/2 cup shelled pistachios, finely chopped. 1 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp salt. 1 cup non-dairy milk. 1/4 cup coconut oil, melted. 1 tbsp apple cider vinegar. 1 tsp vanilla extract.

Instructions: Warm the oven up to 190C 375F. Put paper liners in a muffin tin or grease the cups a little. Put flour, sugar, brown sugar, chopped pistachios, baking powder, baking soda, and salt in a large bowl. Don't use dairy milk. Instead, melt coconut oil and mix it with apple cider vinegar and vanilla extract in a different bowl. Add the wet ingredients to the dry ones and mix them together just until they are mixed. Do not mix too much. Fill up about two thirds of the way to the top of each muffin cup with batter. Put it in the oven and bake for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean. Take the muffins out of the oven and let them cool for 5 minutes in the pan before moving them to a wire rack to cool all the way through.

Zane Dyer

[thelegendaryposters]

A comforting pasta dish featuring a rich and flavorful pumpkin bolognese sauce, paired with wide pappardelle noodles. The addition of pumpkin adds a subtle sweetness and depth to the classic bolognese sauce, making it perfect for cozy dinners.

Ingredients: 1 lb pappardelle pasta. 2 tbsp olive oil. 1 onion, diced. 2 cloves garlic, minced. 1 lb ground beef or turkey. 1 cup pumpkin puree. 1 can 14 oz crushed tomatoes. 1/2 cup chicken or vegetable broth. 1 tsp dried oregano. 1/2 tsp dried thyme. Salt and pepper to taste. Grated Parmesan cheese, for serving. Fresh basil leaves, for garnish.

Instructions: Cook the pappardelle pasta according to package instructions until al dente. Drain and set aside. In a large skillet, heat olive oil over medium heat. Add diced onion and minced garlic, cook until softened, about 3-4 minutes. Add ground beef or turkey to the skillet. Cook until browned, breaking it up with a spoon, about 5-6 minutes. Stir in pumpkin puree, crushed tomatoes, chicken or vegetable broth, dried oregano, dried thyme, salt, and pepper. Bring to a simmer and let it cook for 10-15 minutes, stirring occasionally. Toss the cooked pappardelle pasta with the pumpkin bolognese sauce until well coated. Serve hot, garnished with grated Parmesan cheese and fresh basil leaves. Enjoy your Pumpkin Bolognese with Pappardelle!

Bianca