Spicy Shrimp and Avocado Salad with Tahini Dressing

A tasty paleo salad full of nutritious ingredients and lots of flavor is this spicy shrimp and avocado salad with tahini dressing. It's the ideal balance of creamy, fresh, and spicy, making it a filling and healthy dinner choice.

Ingredients:

• 1 pound large shrimp, peeled and deveined
• 2 avocados, sliced
• 4 cups mixed greens
• 1/4 cup cherry tomatoes, halved
• 1/4 cup cucumber, sliced
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh cilantro leaves
• 2 tablespoons olive oil
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper
• Salt and pepper to taste
• For the Tahini Dressing:
• 1/4 cup tahini
• 2 tablespoons lemon juice
• 2 tablespoons water
• 1 clove garlic, minced
• Salt and pepper to taste

Instructions:

In a bowl, combine the shrimp, olive oil, paprika, cayenne pepper, salt, and pepper

Toss to coat the shrimp evenly

Heat a skillet over medium-high heat and add the seasoned shrimp

Cook for 2-3 minutes per side, or until they turn pink and opaque

Remove from heat and set aside

In a separate bowl, whisk together the tahini, lemon juice, water, minced garlic, salt, and pepper to make the dressing

In a large salad bowl, arrange the mixed greens, sliced avocado, cherry tomatoes, cucumber, red onion, and fresh cilantro

Top the salad with the cooked shrimp

Drizzle the tahini dressing over the salad

Toss everything together gently to coat the salad evenly with the dressing

Serve immediately and enjoy!

Quinoa Buttermilk Fried Chicken Burger

A delicious and crispy chicken burger with a twist, featuring quinoa and buttermilk marinated chicken breasts. Perfect for a satisfying meal.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 cup cooked quinoa
• 1 cup buttermilk
• 1 cup all-purpose flour
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• Vegetable oil for frying
• 4 burger buns
• Lettuce leaves
• Sliced tomatoes
• Sliced red onions
• Mayonnaise
• Pickles optional

Instructions:

Cut each chicken breast into two equal-sized pieces

In a bowl, combine buttermilk, paprika, garlic powder, salt, and pepper

Add the chicken pieces, making sure they are fully coated

Marinate for at least 1 hour or overnight in the refrigerator

In a separate bowl, mix together the flour, breadcrumbs, grated Parmesan cheese, and a pinch of salt and pepper

Dredge each marinated chicken piece in the flour mixture, pressing the coating onto the chicken to adhere well

Heat vegetable oil in a deep pan or skillet over medium-high heat

When the oil reaches 350F 175C, carefully add the coated chicken pieces and fry until they are golden brown and cooked through, about 4-5 minutes per side

Drain on paper towels

To assemble the burgers, toast the burger buns lightly

Spread mayonnaise on the bottom bun, add lettuce leaves, a slice of tomato, and sliced red onion

Place the crispy quinoa buttermilk fried chicken on top, and add pickles if desired

Top with the other half of the bun

Serve immediately and enjoy your Quinoa Buttermilk Fried Chicken Burger!

Chinese Chicken Salad

A delicious and refreshing Asian-inspired salad with tender chicken, crunchy vegetables, and a flavorful dressing.

Ingredients:

• 2 cups shredded rotisserie chicken
• 4 cups chopped romaine lettuce
• 1 cup shredded red cabbage
• 1 cup shredded carrots
• 1/2 cup chopped cilantro
• 1/2 cup sliced green onions
• 1/4 cup chopped roasted peanuts
• 1/4 cup crispy chow mein noodles

Instructions:

In a large bowl, combine the shredded chicken, chopped romaine lettuce, shredded red cabbage, and shredded carrots

Add the green onions and cilantro that have been chopped

Mix the dressing ingredients see below in a small bowl until everything is well mixed

Pour the dressing over the salad and toss it all together until the dressing is well on all of it

Chives and crispy chow mein noodles should be put on top of the salad

Serve right away and enjoy!

Creamy Broccoli Bacon Pasta

Comfort yourself with a bowl of creamy broccoli bacon pasta. The soft pasta is covered in a rich, velvety sauce that tastes great with the crispy bacon and healthy crunch of broccoli florets.

Ingredients:

• 8 ounces pasta
• 4 slices bacon, chopped
• 2 cups broccoli florets
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• Red pepper flakes optional
• Fresh parsley for garnish optional

Instructions:

Cook the pasta according to package instructions until al dente

Drain and set aside

In a large skillet, cook the chopped bacon over medium heat until crispy

Remove bacon from skillet and set aside, leaving about 1 tablespoon of bacon grease in the skillet

Add minced garlic to the skillet and saut for about 1 minute until fragrant

Add broccoli florets to the skillet and cook for 3-4 minutes until slightly tender

Pour in heavy cream and bring to a simmer

Let simmer for 2-3 minutes until slightly thickened

Stir in grated Parmesan cheese until melted and smooth

Season with salt, pepper, and red pepper flakes if desired

Add the cooked pasta and crispy bacon to the skillet, tossing to coat everything evenly with the creamy sauce

Serve hot, garnished with fresh parsley if desired

Honey Mustard Butterbean Pasta

A delightful blend of honey and mustard flavors combined with buttery beans and pasta, creating a comforting and satisfying dish.

Ingredients:

• 250g pasta of your choice
• 1 can 400g butterbeans, drained and rinsed
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 2 tbsp wholegrain mustard
• 2 tbsp honey
• Salt and pepper to taste
• Fresh parsley, chopped, for garnish

Instructions:

Cook pasta according to package instructions until al dente

Drain and set aside

In a large skillet, heat olive oil over medium heat

Add minced garlic and saut for 1-2 minutes until fragrant

Add drained butterbeans to the skillet and cook for 3-4 minutes until slightly golden

Stir in wholegrain mustard and honey, then add cooked pasta to the skillet

Toss until pasta is well coated with the sauce

Season with salt and pepper to taste

Serve hot, garnished with chopped fresh parsley

Baked Caramel Popcorn

This Baked Caramel Popcorn is incredibly sweet and crunchy, making it the ideal snack for movie evenings or get-togethers. This delightful snack is perfect for any occasion because the caramel coating bakes to a crispy perfection.

Ingredients:

• 12 cups popped popcorn
• 1 cup unsalted butter
• 1 cup light brown sugar
• 1/3 cup light corn syrup
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 1/2 teaspoon vanilla extract

Instructions:

Preheat oven to 250F 120C

Place popped popcorn in a large mixing bowl

In a saucepan over medium heat, melt butter

Stir in brown sugar, corn syrup, and salt

Bring to a boil, stirring constantly

Once boiling, let it cook without stirring for 4-5 minutes

Remove from heat, stir in baking soda and vanilla extract

Pour caramel sauce over popcorn, gently stirring to coat evenly

Spread popcorn onto a baking sheet lined with parchment paper

Bake for 45 minutes, stirring every 15 minutes

Remove from oven and let it cool completely before breaking into clusters

Cilantro Lime Quinoa and Chickpea Salad

A cool and healthy cilantro lime quinoa salad with chickpeas that is great for a cheap and healthy meal. This salad is a great choice for a quick and filling lunch or dinner because it is full of protein and bright flavors.

Ingredients:

• 1 cup quinoa
• 2 cups water
• 1 can 15 oz chickpeas, drained and rinsed
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 3 tablespoons olive oil
• 2 tablespoons lime juice
• 1 teaspoon cumin
• Salt and pepper to taste

Instructions:

Use cold water to rinse the quinoa

Mix quinoa and water in a saucepan

Once it starts to boil, lower the heat, cover, and let it cook for 15 minutes, or until the quinoa is done and the water is absorbed

Use a fork to fluff up the quinoa, then set it aside to cool

Put chickpeas, cherry tomatoes, cucumber, red onion, and cilantro in a large bowl

The quinoa should be cooked

Mix cumin, salt, pepper, olive oil, and lime juice in a small bowl with a whisk

Add the dressing to the quinoa and toss it all together

Put it in the fridge for at least 30 minutes before you serve it

Enjoy! Serve cold