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

3-Ingredient Butternut Pizzas

Enjoy a low-carb pizza alternative with these simple 3-ingredient butternut pizzas. Perfect for those following a keto diet or looking to reduce carb intake while still satisfying pizza cravings.

Ingredients:

• 1 small butternut squash
• 1/2 cup sugar-free marinara sauce
• 1 cup shredded mozzarella cheese

Instructions:

Get the oven ready by heating it up to 400F 200C

Cut the butternut squash into rounds that are about 1/4 inch thick

Spread out rounds of butternut squash on a baking sheet that has been lined with parchment paper

Put some marinara sauce on each round of butternut squash

On top of the sauce, put some mozzarella cheese

Put it in an oven that is already hot and bake for 20 to 25 minutes, or until the cheese melts and bubbles

Take it out of the oven and let it cool down a bit before you serve

Blackberry Oat Crumb Bars

These Blackberry Oat Crumb Bars are a delightful combination of sweet, tart blackberries nestled between layers of hearty oat crumble. They're gluten-free and vegan, making them a perfect treat for anyone with dietary restrictions. Enjoy them as a snack, dessert, or even breakfast!

Ingredients:

• 2 cups gluten-free rolled oats
• 1 cup almond flour
• 1/2 cup coconut sugar
• 1/4 teaspoon salt
• 1/2 cup vegan butter, melted
• 2 cups fresh blackberries
• 1/4 cup maple syrup
• 1 tablespoon cornstarch

Instructions:

Start by heating the oven to 350F 175C

Line an 8x8-inch baking pan with parchment paper, leaving two sides of the paper hanging over the edges

Grease the pan

Rolling oats, almond flour, coconut sugar, and salt should all be mixed together in a bowl

Add the vegan butter that has been melted and mix it in well

Make a flat layer with two-thirds of the oat mixture in the bottom of the baking pan that has been prepared

The last third should be saved for the crumble topping

Toss the blackberries, maple syrup, and cornstarch together gently in a different bowl until the berries are all covered

Place the blackberry mixture on top of the oatmeal in the baking pan

Spread the oat mixture you saved out evenly over the blackberries to make a crumble topping

Place in an oven that has already been heated and bake for 35 to 40 minutes, or until the topping is golden brown and the blackberry filling starts to bubble

Take it out of the oven and put a wire rack in the pan so it can cool all the way down

After the bars have cooled, use the extra parchment paper to lift them out of the pan

Serve it cut up into squares

Veggie Loaded Chow Mein

Veggie Loaded Chow Mein is a tasty stir-fried noodle dish that is full of tasty vegetables and seasonings. It's quick and easy to make, and it's great for a tasty lunch or dinner during the week.

Ingredients:

• 200g chow mein noodles
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1 small onion, thinly sliced
• 1 medium carrot, julienned
• 1 bell pepper, thinly sliced
• 1 cup cabbage, shredded
• 1 cup broccoli florets
• 1 cup mushrooms, sliced
• 2 tablespoons soy sauce
• 1 tablespoon hoisin sauce
• 1 teaspoon sesame oil
• Salt and pepper to taste
• 2 green onions, chopped for garnish

Instructions:

Cook chow mein noodles according to package instructions, then drain and set aside

In a large skillet or wok, heat vegetable oil over medium-high heat

Add minced garlic and sliced onion, saut until fragrant and onions are translucent

Add julienned carrot, sliced bell pepper, shredded cabbage, broccoli florets, and sliced mushrooms

Stir-fry for about 5-7 minutes until vegetables are tender-crisp

Add cooked chow mein noodles to the skillet along with soy sauce, hoisin sauce, sesame oil, salt, and pepper

Toss everything together until noodles and veggies are well coated with sauce

Cook for another 2-3 minutes, stirring continuously

Adjust seasoning if necessary

Garnish with chopped green onions before serving

Serve hot and enjoy!

Celery Root Fennel Soup

Celery Root Fennel Soup is made with celery root, fennel, garlic, and broth. It is creamy and full of flavor, and it is low in carbs. This soup is thick and warm, and it's great for cold days or as a light lunch or dinner. Put some fresh thyme leaves on top to make it taste even better!

Ingredients:

• 1 large celery root, peeled and diced
• 1 fennel bulb, chopped
• 2 cloves garlic, minced
• 4 cups chicken or vegetable broth
• 1/2 cup heavy cream
• Salt and pepper, to taste
• 2 tablespoons olive oil
• Fresh thyme leaves, for garnish optional

Instructions:

In a big pot, heat the olive oil over medium-low heat

Cut up the celery root and add it along with the chopped fennel and minced garlic

Cook the vegetables for 5 to 7 minutes, until they get soft

Bring the chicken or vegetable broth to a boil in the pot

Turn down the heat and let it simmer for twenty to twenty-five minutes, or until the celery root is soft

Blend the soup until it's smooth with an immersion blender

You could also put the soup in a blender and blend it in small amounts until it is smooth

Add the heavy cream and season with salt and pepper to taste

Add 5 more minutes of cooking and keep going until everything is hot

If you want, you can serve the soup hot with fresh thyme leaves on top

Strawberries & Cream Trifle Parfait

Enjoy the layers of fresh strawberries, fluffy angel food cake, and rich whipped cream in this delicious parfait. A delicious treat for any event!

Ingredients:

• 2 cups fresh strawberries, sliced
• 2 cups heavy cream
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 cup angel food cake, cubed
• 1/2 cup strawberry jam
• Mint leaves for garnish

Instructions:

In a bowl, whip the heavy cream, sugar, and vanilla extract until stiff peaks form

In serving glasses or jars, layer sliced strawberries at the bottom

Add a layer of angel food cake cubes on top of the strawberries

Spoon a dollop of whipped cream over the cake layer

Drizzle strawberry jam over the cream layer

Repeat the layers until the glass is filled, finishing with a layer of whipped cream on top

Garnish with additional sliced strawberries and mint leaves

Chill in the refrigerator for at least 2 hours before serving

Beef and Veggie Sloppy Joes Grilled Cheese

A delicious twist on the classic grilled cheese sandwich, combining the flavors of beef and veggie sloppy joes with gooey cheddar cheese. It's a satisfying and hearty meal!

Ingredients:

• 1 lb ground beef
• 1/2 cup diced onion
• 1/2 cup diced bell pepper
• 1/2 cup diced zucchini
• 1/2 cup diced mushrooms
• 1 cup tomato sauce
• 2 tablespoons ketchup
• 1 tablespoon brown sugar
• 1 teaspoon Worcestershire sauce
• Salt and pepper to taste
• 8 slices of bread
• 8 slices of cheddar cheese
• Butter for grilling

Instructions:

Put the ground beef in a pan and cook it over medium-low heat until it turns brown

Get rid of extra fat

Dice the onion, bell pepper, zucchini, and mushrooms and add them to the pan with the cooked beef

Make sure the vegetables are soft

Plus salt and pepper

Mix in the Worcestershire sauce, brown sugar, tomato sauce, ketchup, and brown sugar

Let it cook on low heat for 5 to 10 minutes, or until it gets thick

Each piece of bread should have one side brushed with butter

Put a piece of cheddar cheese on each of the four slices of bread that didn't have butter on it

Place a big spoonful of the sloppy joe meat and vegetable mix on top of the cheese

Put another piece of cheddar cheese on top, and then put another piece of bread with the buttery side facing out on top of that

Put the pan on medium heat and grill each sandwich for three to four minutes on each side, or until the bread is golden brown and the cheese melts

Grilled Cheese with Beef and Vegetable Sloppy Joes is great when served hot

Hashigo Sushi

Fresh sushi-grade fish, creamy avocado, and crisp cucumber are rolled in seasoned sushi rice and nori seaweed to make the delicious Hashigo Sushi. It's a perfect balance of tastes and textures.

Ingredients:

• 300g sushi rice
• 4 sheets nori seaweed
• 200g fresh sushi-grade fish e
• g
• , tuna, salmon
• 1 avocado, sliced
• 1 cucumber, julienned
• 1/4 cup rice vinegar
• 2 tbsp sugar
• 1 tsp salt
• Soy sauce, for serving
• Wasabi, for serving
• Pickled ginger, for serving

Instructions:

Cook sushi rice according to package instructions

In a small saucepan, combine rice vinegar, sugar, and salt

Heat until sugar and salt dissolve

Let cool

Spread cooked rice onto nori seaweed sheets, leaving a small border around the edges

Place slices of fish, avocado, and cucumber along one edge of the nori

Roll the nori tightly around the filling, using a bamboo mat if available

Moisten the edge of the nori to seal the roll

Slice the sushi rolls into bite-sized pieces

Serve with soy sauce, wasabi, and pickled ginger

Crockpot Catalina Chicken

This Crockpot Catalina Chicken recipe is very simple to make; it only takes 5 minutes to get everything ready. When you mix Catalina dressing, soy sauce, and honey together, you get a sweet and sour sauce that goes perfectly on the tender chicken breasts while they cook slowly in the crockpot.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup Catalina salad dressing
• 1/4 cup soy sauce
• 1/4 cup honey
• 1 tablespoon Worcestershire sauce
• 1 teaspoon garlic powder
• 1/2 teaspoon ground ginger
• 1/4 teaspoon black pepper

Instructions:

Soy sauce, honey, Worcestershire sauce, garlic powder, ground ginger, and black pepper should all be mixed together in a bowl

Put chicken breasts in the crock pot

Spread the dressing over the chicken

When the chicken is done, cover it and cook on low for 6 to 8 hours or high for 3 to 4 hours

Warm it up and serve it with your favorite sides

3-Way Party Fajitas Kebab Recipe

These 3-Way Party Fajitas Kebabs are a tasty and fun take on regular fajitas. On skewers, they put marinated chicken, bell peppers, and onions for a colorful and tasty meal that's great for a party or barbecue. Put them on the grill and enjoy the taste of fajitas on a stick!

Ingredients:

• 1 pound boneless chicken breasts, cut into 1-inch pieces
• 1 pound bell peppers, assorted colors, cut into 1-inch pieces
• 1 pound red onions, cut into 1-inch pieces
• 1/4 cup olive oil
• 2 tablespoons fajita seasoning
• 1 lime, juiced
• 1/4 cup fresh cilantro, chopped
• 12 wooden skewers, soaked in water for 30 minutes

Instructions:

In a large bowl, combine the chicken, bell peppers, and red onions

In a separate bowl, mix the olive oil, fajita seasoning, and lime juice

Pour the marinade over the chicken and vegetables, tossing to coat evenly

Let it marinate for at least 30 minutes

Preheat your grill to medium-high heat

Thread the marinated chicken, bell peppers, and onions onto the soaked wooden skewers, alternating between ingredients

Place the kebabs on the grill and cook for 10-12 minutes, turning occasionally, until the chicken is cooked through and the vegetables are charred and tender

Remove the kebabs from the grill and sprinkle with chopped cilantro

Serve hot and enjoy!