Balsamic Roasted New Potatoes with Asparagus

The earthy tastes of new potatoes and tender asparagus are mixed with the sour and sweet flavors of balsamic vinegar in this gluten-free recipe. This dish is simple but classy, and it's great for any event.

Ingredients:

• 1 lb new potatoes, halved or quartered
• 1 bunch asparagus, trimmed
• 2 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 2 cloves garlic, minced
• Salt and pepper to taste
• Fresh rosemary or thyme for garnish optional

Instructions:

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

Add the asparagus, new potatoes, olive oil, balsamic vinegar, minced garlic, salt, and pepper to a large bowl

Toss the ingredients together until they are well coat

Place the asparagus and potatoes that have been coated on a baking sheet that has been lined with aluminum foil or parchment paper

Put the potatoes in an oven that has already been heated and roast them for 25 to 30 minutes, stirring them once or twice during that time

After roasting, take it out of the oven and, if you want, sprinkle it with fresh rosemary or thyme

Enjoy while hot!

Smashed Burgers

Smashed Burgers are a classic American favorite with crispy edges, juicy patties, and all the classic fixings. This recipe is quick and easy to make, perfect for a satisfying weeknight dinner.

Ingredients:

• 1 pound ground beef 80% lean
• Salt and pepper, to taste
• 4 hamburger buns
• 4 slices of American cheese
• 1/4 cup mayonnaise
• 1 tablespoon ketchup
• 1 tablespoon yellow mustard
• 8 pickle slices
• 1/2 onion, thinly sliced
• 4 lettuce leaves
• 4 tomato slices

Instructions:

Divide the ground beef into 4 equal portions and shape them into balls

Preheat a cast-iron skillet or griddle over high heat until smoking hot

Place each beef ball onto the skillet, leaving space to smash them down with a spatula

Use a spatula to firmly smash each beef ball into a thin patty

Season with salt and pepper

Cook for about 2 minutes until the edges of the patties are crispy and browned

Flip the patties and immediately add a slice of American cheese to each one

Cook for another 1-2 minutes until the cheese is melted

While the patties are cooking, toast the hamburger buns on the skillet until lightly browned

In a small bowl, mix together mayonnaise, ketchup, and yellow mustard to make the sauce

Assemble the burgers: spread the sauce on the bottom bun, add a lettuce leaf, a tomato slice, a smashed patty with melted cheese, a couple of pickle slices, and some thinly sliced onions

Top with the other half of the bun and serve hot

Cinnamon Roll Pancakes

These tasty cinnamon roll pancakes have all the flavors of a classic cinnamon roll. They're great for brunch or a special breakfast treat!

Ingredients:

• 1 cup all-purpose flour
• 2 tbsp granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup buttermilk
• 1 large egg
• 2 tbsp unsalted butter, melted
• 1 tsp vanilla extract
• 1/4 cup unsalted butter, softened
• 1/4 cup brown sugar
• 1 tsp ground cinnamon
• Cream cheese glaze:
• 2 oz cream cheese, softened
• 1/2 cup powdered sugar
• 1/2 tsp vanilla extract
• 2-3 tbsp milk

Instructions:

In a mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt

In another bowl, combine buttermilk, egg, melted butter, and vanilla extract

Pour the wet mixture into the dry mixture and stir until just combined

In a separate bowl, mix softened butter, brown sugar, and ground cinnamon to make the cinnamon swirl filling

Heat a griddle or non-stick skillet over medium heat and grease with a little butter or cooking spray

Pour 1/4 cup of pancake batter onto the griddle for each pancake

Add a spoonful of the cinnamon swirl filling on top of each pancake and swirl it with a toothpick or skewer

Cook until bubbles form on the surface, then flip and cook until golden brown

For the cream cheese glaze, beat together cream cheese, powdered sugar, vanilla extract, and milk until smooth

Drizzle the glaze over the cooked pancakes

Serve hot and enjoy!

Tropical Sweet Stir Fry

A tasty stir-fry with a touch of the tropics that highlights the vivid colors of bell peppers and the sweetness of pineapple. This dish has the ideal balance of savory and sweet flavors.

Ingredients:

• 2 cups diced pineapple
• 1 cup sliced red bell pepper
• 1 cup sliced yellow bell pepper
• 1 cup sliced green bell pepper
• 1 cup sliced red onion
• 1 cup snow peas
• 1 pound boneless chicken breast, cut into strips
• 3 cloves garlic, minced
• 2 tablespoons soy sauce
• 2 tablespoons honey
• 1 tablespoon cornstarch
• 1/2 teaspoon ground ginger
• 1/4 cup chopped cilantro
• 2 tablespoons vegetable oil
• Salt and pepper to taste

Instructions:

In a small bowl, whisk together soy sauce, honey, cornstarch, and ground ginger to make the sauce

Heat vegetable oil in a large skillet or wok over medium-high heat

Add minced garlic and chicken strips

Stir-fry until the chicken is cooked through and no longer pink, about 5-7 minutes

Remove from the skillet and set aside

In the same skillet, add more oil if needed, and then add sliced red onion, bell peppers, and snow peas

Stir-fry for 3-4 minutes until the vegetables start to become tender but still crisp

Return the cooked chicken to the skillet with the vegetables

Pour the prepared sauce over the chicken and vegetables

Stir-fry for an additional 2-3 minutes until the sauce thickens and coats everything evenly

Add the diced pineapple and stir-fry for another 2 minutes until the pineapple is heated through

Season with salt and pepper to taste

Garnish with chopped cilantro

Serve hot and enjoy your sweet tropical stir fry!

Lightened-Up Cheeseburger Mac and Cheese Casserole

This Lightened-Up Cheeseburger Mac and Cheese Casserole is a healthier twist on a classic comfort food favorite. It combines the flavors of a cheeseburger with the creamy goodness of mac and cheese, all baked to perfection in a casserole. It's a family-friendly dish that's both satisfying and guilt-free.

Ingredients:

• 1 lb lean ground beef
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 cup diced tomatoes
• 1 cup low-fat milk
• 2 cups whole wheat macaroni
• 2 cups reduced-fat cheddar cheese, shredded
• 2 tablespoons whole wheat flour
• 2 tablespoons olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon paprika
• Salt and pepper to taste
• Fresh parsley for garnish optional

Instructions:

Start by heating the oven to 350F 175C

Follow the directions on the package to cook the whole wheat macaroni until it is al dente

Remove the water and set it aside

Put the olive oil in a big pan and heat it over medium-low heat

Add the garlic and onion that have been chopped up

Add the onion and cook it until it turns clear

Put the lean ground beef in the pan and break it up with a spoon as it cooks until it turns brown

Get rid of any extra fat

Add the whole wheat flour to the cooked beef and mix it in

Keep cooking for a few minutes until the flour is fully mixed in

Slowly add the low-fat milk to the pan while stirring all the time until the mixture gets thick

The chili powder, paprika, salt, and pepper should all be mixed in now

Put it in the oven for a few minutes to mix the flavors

Mix the cooked whole wheat macaroni into the other ingredients in the pan by stirring them around

Mix the ingredients well and then add 1 1/2 cups of low-fat cheddar cheese

Stir the mixture until the cheese melts

Put the mixture in a casserole dish that has been greased, and then sprinkle the last 1/2 cup of shredded cheddar cheese on top

For 20 to 25 minutes, or until the cheese is bubbly and the top is a little golden, bake in an oven that has already been heated

If you want, you can add fresh parsley as a garnish before serving

Have fun with your cheeseburger mac and cheese casserole that you made lighter!

Chianti & Tuscan Pasta

The strong flavors of Chianti wine and the hearty foods of Tuscany come together in this recipe. The savory Italian sausage goes well with the rich tomato sauce that has been mixed with Chianti, and the Tuscan pasta gives it a satisfying texture. It's a tasty and comforting dish that goes well with a glass of Chianti wine.

Ingredients:

• 1 bottle Chianti wine
• 300g Tuscan pasta such as pappardelle or tagliatelle
• 200g Italian sausage, casings removed
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 400g canned crushed tomatoes
• 1/2 teaspoon dried oregano
• Salt and pepper to taste
• Grated Parmesan cheese for serving
• Fresh basil leaves for garnish

Instructions:

In a large skillet, cook the Italian sausage over medium heat until browned, breaking it into smaller pieces with a spatula

Add the chopped onion and minced garlic to the skillet and cook until softened and fragrant, about 5 minutes

Pour in the Chianti wine and let it simmer for 2-3 minutes, allowing the alcohol to cook off

Stir in the crushed tomatoes and dried oregano

Season with salt and pepper to taste

Simmer the sauce for 15-20 minutes, stirring occasionally, until it thickens slightly

While the sauce is simmering, cook the Tuscan pasta according to the package instructions until al dente

Drain and set aside

Once the sauce has thickened, add the cooked pasta to the skillet and toss until evenly coated in the sauce

Serve the Chianti & Tuscan pasta hot, garnished with grated Parmesan cheese and fresh basil leaves

Eggs and Mushroom Breakfast Casserole

For a quick and easy breakfast, you can make this Eggs and Mushroom Breakfast Casserole in either an air fryer or a pressure cooker. It has a lot of cheddar cheese, bell peppers, mushrooms, and onions, so it's a good choice for breakfast.

Ingredients:

• 6 large eggs
• 1 cup sliced mushrooms
• 1/2 cup diced onions
• 1/2 cup diced bell peppers
• 1 cup shredded cheddar cheese
• 1/2 cup milk
• Salt and pepper to taste
• Cooking spray

Instructions:

Either heat up your air fryer to 350F 180C or your pressure cooker to the saut mode

Put the diced onions, bell peppers, and mushrooms in a bowl that can go in the microwave

Microwave them for two minutes to soften them

Whisk the eggs, milk, salt, and pepper together in a bowl

Use cooking spray on the air fryer basket or pressure cooker to keep things from sticking

Spread the softened vegetables out evenly on the bottom of the pressure cooker or air fryer basket

Make sure the egg mixture covers all of the vegetables when you pour it over them

On top of the egg mix, sprinkle the shredded cheddar cheese

In an air fryer set to 350F 180C, cook for 15 to 20 minutes

In a pressure cooker, cook on low pressure for 10 minutes

Put a toothpick or knife into the middle of the casserole to see if it's done

If it comes out clean, it's done

Before you serve it, let it cool down for a while

Enjoy your Eggs and Mushroom Breakfast Casserole by cutting it up

Vegan Butternut Squash & Chard Quiche

Treat yourself to this tasty and filling vegan quiche made with butternut squash, chard, and vegan brie cheese. This is great for brunch, lunch, or a light dinner!

Ingredients:

• 1 butternut squash, peeled, seeded, and cubed
• 1 bunch chard, stems removed and leaves chopped
• 1 cup vegan brie-style cheese, diced
• 1 cup chickpea flour
• 1 1/2 cups almond milk
• 2 tablespoons nutritional yeast
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1/2 teaspoon turmeric
• Salt and pepper, to taste

Instructions:

Preheat oven to 375F 190C

In a large skillet, heat olive oil over medium heat

Add cubed butternut squash and cook until tender, about 10 minutes

Add chopped chard leaves and cook until wilted

Season with garlic powder, turmeric, salt, and pepper

Remove from heat and set aside

In a mixing bowl, whisk together chickpea flour, almond milk, and nutritional yeast until smooth

Season with salt and pepper

Grease a pie dish with olive oil

Pour the chickpea flour mixture into the dish

Top with cooked butternut squash, chard, and diced vegan brie

Bake in the preheated oven for 35-40 minutes, or until the quiche is set and golden brown on top

Remove from oven and let it cool for a few minutes before slicing

Serve warm

Enjoy your delicious vegan butternut squash and chard quiche!

Crispy Vegan Black Bean Falafel

These crispy vegan black bean falafels are packed with flavor and protein. They make a delicious and healthy alternative to traditional falafel, and they're easy to make!

Ingredients:

• 1 can black beans, drained and rinsed
• 1/2 cup chopped cilantro
• 1/2 cup chopped parsley
• 1 small onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon paprika
• Salt and pepper to taste
• 1/4 cup chickpea flour or other flour of choice
• 2 tablespoons olive oil

Instructions:

Warm the oven up to 190C 375F

Black beans, cilantro, parsley, onion, garlic, cumin, coriander, paprika, salt, and pepper should all be put in a food processor

Pulse until everything is well mixed but still has some chunks

Put the mixture in a bowl and add chickpea flour

Mix the two together until the mixture sticks together

Put the mixture on a baking sheet that has been lined with parchment paper

Then, roll your balls or patties out of it

Cover the falafel in olive oil

Bake for 20 to 25 minutes, turning the falafel over once, until it is golden brown and crispy

Warm it up and serve it with your favorite sauce or in a pita with some vegetables

Vegan Rainbow M&M Cookies

Soft-baked, very chewy cookies filled with colorful vegan rainbow M&M candies will take you back to your childhood. These are great for satisfying your sweet tooth and adding a splash of color to any event.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup vegan butter, softened
• 3/4 cup brown sugar, packed
• 1/4 cup granulated sugar
• 1 flax egg 1 tablespoon ground flaxseed + 3 tablespoons water
• 1 teaspoon vanilla extract
• 1 cup vegan rainbow M&M candies

Instructions:

Preheat the oven to 350F 175C

Line a baking sheet with parchment paper

In a small bowl, prepare the flax egg by mixing the ground flaxseed and water

Let it sit for 5 minutes to thicken

In a medium bowl, whisk together the flour, baking soda, and salt

In a large bowl, cream together the softened vegan butter, brown sugar, and granulated sugar until light and fluffy

Beat in the flax egg and vanilla extract until well combined

Gradually add the dry ingredients to the wet ingredients, mixing until just combined

Fold in the vegan rainbow M&M candies

Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheet, leaving space between each cookie

Bake for 10-12 minutes, or until the edges are lightly golden

Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely

Enjoy these soft-baked and ultra chewy vegan Rainbow M&M Cookies!

Strawberry Smoothie

This refreshing vegan strawberry smoothie is packed with antioxidants, vitamins, and minerals. It's a perfect breakfast or snack option.

Ingredients:

• 2 cups frozen strawberries
• 1 ripe banana
• 1 cup almond milk
• 2 tablespoons maple syrup
• 1 tablespoon ground flaxseed

Instructions:

Combine all ingredients in a blender

Blend until smooth and creamy

Adjust sweetness to taste, if necessary, by adding more maple syrup

Pour into glasses and serve immediately

Keto Chili Queso Dip

This Keto Chili Queso Dip is a rich and flavorful appetizer perfect for parties or game day gatherings. Packed with savory ground beef, creamy cheeses, and a hint of spice, it's sure to be a crowd-pleaser. Plus, it's easy to make in either an Instant Pot or slow cooker, making it convenient for any occasion.

Ingredients:

• 1 lb ground beef
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 1 can diced tomatoes, drained
• 1 can diced green chilies
• 8 oz cream cheese, softened
• 2 cups shredded cheddar cheese
• 1/2 cup heavy cream
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• Salt and pepper to taste
• Fresh cilantro, for garnish optional

Instructions:

Toast the ground beef with chopped onion and garlic in a pan over medium-low heat until it's fully cooked

Move the beef mixture that has been cooked to an Instant Pot or slow cooker

To the pot, add red and green chilies and their dice, cream cheese, cheddar cheese shreds, heavy cream, chili powder, cumin, salt, and pepper

Make sure to stir everything together well

For the Instant Pot: To cook, set the pressure to high and "Manual

" Cook for 10 minutes

Let the pressure drop naturally for five minutes, then quickly let go of any remaining pressure

For a slow cooker, cook on low for two to three hours or high for one to two hours, stirring every now and then

Stir the dip until it's smooth and creamy after it's done cooking

If you want, you can add fresh cilantro on top before serving

When you serve it hot, you can dip low-carb vegetables or keto-friendly chips in it