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Showing posts from January, 2025

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SLOW COOKER QUINOA ENCHILADA CASSEROLE

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SKINNY, lightened up and healthy enchilada bake!!!! Made right in the crockpot!!! So cheesy and yet guilt-free!!! INGREDIENTS 2 boneless skinless chicken breasts 1 1/4 cups chicken broth 1 cup uncooked quinoa, rinsed 1 10-ounce can enchilada sauce 1 4.5-ounce can chopped green chilies 1/2 cup corn kernels, frozen, canned or roasted 1/2 cup canned black beans, drained and rinsed 2 tablespoons chopped fresh cilantro leaves 1/2 teaspoon cumin 1/2 teaspoon chili powder Kosher salt and freshly ground black pepper, to taste 3/4 cup shredded cheddar cheese 3/4 cup shredded mozzarella cheese 1 avocado, halved, seeded, peeled and diced 1 Roma tomato, diced INSTRUCTIONS Place chicken into a 6-qt slow cooker. Stir in chicken broth, quinoa, enchilada sauce, green chiles, corn, black beans, cilantro, cumin and chili powder; season with salt and pepper, to taste. Cover and cook on low heat for 4-6 hours, or until liquid is reduced. Remove chicken from the slow cooker and shred, using two forks. Stir...
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STIR FRY BEEF BROCCOLI IN NOODLES RECIPE

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Ingredients For the Beef 1 lb beef sirloin, thinly sliced 2 tablespoons soy sauce 1 tablespoon cornstarch 1 tablespoon vegetable oil For the stir fry veggies 8 oz lo mein noodles or spaghetti noodles pwede 2 tablespoons vegetable oil 1 onion, thinly sliced 2 cloves garlic, minced 1 cup sliced ​​carrots 1 cup sliced ​​bell peppers (red, green, or yellow) 1 cup broccoli florets 1 cup snow peas 1/4 cup soy sauce 2 tablespoons oyster sauce 1 teaspoon sesame oil 1/4 cup beef broth 1 tablespoon cornstarch mixed with 1 tablespoon water (slurry) Green onions, chopped (for garnish) Sesame seeds (optional, for garnish) Directions In a bowl, toss the thinly Sliced ​​beef with soy sauce and cornstarch until well coated. Set aside to marinate for about 10-15 minutes. Cook the lo mein noodles or spaghetti according to the package instructions. Drain and set aside. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated beef and stir-fry until browned ...
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Weeknight-Friendly Jamaican Curry Chicken

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Ingredients: 3 lbs. Boneless, skinless chicken thighs, chopped 1 tablespoon browning sauce (optional) 2 tablespoons curry powder 1 teaspoon smoked paprika 2 teaspoons garlic powder 2 tablespoons olive oil 1 medium onion, diced 1 large carrot, diced 1 bell pepper, sliced 1 scotch bonnet pepper or 1/2 teaspoon chili flakes (for milder spice) 2 cups chicken stock 1 cup coconut milk 2 potatoes, diced 1 teaspoon thyme Salt and pepper to taste Instructions: Prep the Chicken: Marinate chicken with browning, curry powder, paprika, garlic powder, salt, and pepper for at least 30 minutes. Sauté Aromatics: Heat oil in a skillet. Sauté onions, peppers, and carrots until softened. Add Chicken and Potatoes: Brown the marinated chicken for 5 minutes. Stir in potatoes and scotch bonnet. Simmer Sauce: Add chicken stock and coconut milk. Simmer for 20 minutes until chicken is tender and sauce thickens. Serve Hot: Pair with white rice or naan for a quick and satisfying meal.
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Healthy Zucchini Noodles with Pesto 🍝🌱

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This dish is a delicious, light, and nutritious twist on traditional pasta! Zucchini noodles, also known as “zoodles,” are paired with a vibrant, creamy pesto sauce for a fresh, healthy meal that’s perfect for any time of the year. 🌿 Ingredients: 2 medium zucchinis, spiralized into noodles 🍝 1 cup fresh basil leaves 🌿 1/4 cup pine nuts (or walnuts) 🌰 2 tablespoons nutritional yeast (optional, for a cheesy flavor) 🧀 1/4 cup olive oil 🍈 1 garlic clove, minced 🧄 1 tablespoon lemon juice 🍋 Salt and pepper to taste 🧂 Cherry tomatoes, halved (optional, for garnish) 🍅 Fresh parmesan or vegan cheese for garnish (optional) 🧀 Instructions: Prepare the Zucchini Noodles: Use a spiralizer to turn the zucchinis into noodles. If you don’t have a spiralizer, you can also use a vegetable peeler to create thin strips or ribbons. Make the Pesto: In a food processor, combine the basil, pine nuts, nutritional yeast (if using), garlic, and lemon juice. Pulse a few times to break everything down. ...
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**Mango Coconut Pudding**

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**A Creamy, Tropical Dessert with the Sweetness of Mango and the Richness of Coconut** --- ### **Ingredients:** **For the Pudding:** - 1 1/2 cups fresh or canned mango puree 🍑 - 1 cup coconut milk 🥥 - 1/2 cup whole milk 🥛 - 1/3 cup granulated sugar 🍬 - 1/4 cup cornstarch 🥣 - 1/2 teaspoon vanilla extract 🍦 **For Garnish (Optional):** - Fresh mango slices 🍑 - Toasted coconut flakes 🥥 - Mint leaves 🌿 --- ### **Directions:** **1. Prepare the Pudding Mixture:** 1. In a medium saucepan, combine the coconut milk, whole milk, sugar, and cornstarch. 2. Whisk until the cornstarch is fully dissolved to avoid lumps. 3. Add the mango puree and vanilla extract, whisking to combine. **2. Cook the Pudding:** 1. Place the saucepan over medium heat and cook, stirring constantly, until the mixture begins to thicken (about 5-7 minutes). 2. Reduce the heat to low and continue stirring until the pudding reaches a smooth and creamy consistency. **3. Set the Pudding:** 1. Remove the pudding from heat...
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Oven Jerk Pork 🌶️🍖❤️

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Ingredients 🛒 3-4 lbs pork shoulder or pork loin 3 tbsp jerk seasoning (store-bought or homemade) 2 tbsp olive oil 1 tbsp brown sugar 2 tbsp soy sauce Juice of 1 lime 3 cloves garlic, minced 1 tsp grated fresh ginger 2 sprigs fresh thyme (or 1 tsp dried thyme) 1/2 tsp allspice Salt and freshly cracked black pepper to taste Directions 👩‍🍳 1️⃣ Prepare the pork: Pat the pork dry with paper towels. Using a sharp knife, make shallow slits all over the surface of the meat to help the seasoning penetrate. 2️⃣ Marinate: In a bowl, mix jerk seasoning, olive oil, brown sugar, soy sauce, lime juice, garlic, ginger, thyme, allspice, salt, and pepper. Rub this mixture all over the pork, ensuring it gets into the slits. Cover and marinate in the refrigerator for at least 4 hours or overnight for best results. 3️⃣ Preheat oven: Preheat your oven to 350°F (175°C). 4️⃣ Roast the pork: Place the pork in a roasting pan or baking dish. Cover with foil and roast for 2 hours. 5️⃣ Caramelize: Remove the f...
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Cozy Crockpot Lasagna Soup 🥣

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Warm your soul with this delicious and easy lasagna soup! Ingredients: • 1 lb ground beef • 1 lb Italian sausage (mild or spicy) • 1 onion, finely diced • 3 garlic cloves, minced • 1 (28 oz) can of crushed tomatoes • 1 (14 oz) can diced tomatoes • 4 cups beef broth • 2 cups of water • 2 tsp dried basil • 2 tsp dried oregano • 1 tsp crushed red pepper flakes (optional) • 8–10 lasagna noodles broken into bite-sized pieces • 1 cup ricotta cheese • 1 cup shredded mozzarella • 1/2 cup grated Parmesan • Fresh parsley, chopped (for garnish) • Salt and pepper to taste Instructions: 1️⃣ In a skillet, brown the Ground beef and sausage over medium heat. Drain excess fat and transfer to the crockpot. 2️⃣ Add onion, garlic, crushed tomatoes, diced tomatoes, beef broth, water, basil, oregano, and crushed red pepper flakes to the crockpot. Stir to combine. 3️⃣ Cook on low for 6–7 hours or high for 3–4 hours until the flavors melt beautifully. 4️⃣ About 30 minutes before serving, add the broken lasagn...
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Spaghetti with Sausage and Tomatoes

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  This looks like a comforting and simple meal with spaghetti, sausage, and tomatoes, with some sausage sandwiches on the side! Ingredients:  * 8 oz spaghetti  * 1 lb sausage (Italian sausage, smoked sausage, or your favorite kind), sliced  * 1 tbsp olive oil  * 1 onion, chopped  * 2 cloves garlic, minced  * 1 (28 oz) can crushed tomatoes  * 1 (14.5 oz) can diced tomatoes, undrained * 1 cup cherry tomatoes, halved * 1 tsp dried oregano  * 1/2 tsp dried basil  * 1/4 tsp red pepper flakes (optional)  * Salt and pepper to taste  *Grated Parmesan cheese, for serving  * Fresh basil leaves, for garnish (optional) For the Sausage Sandwiches: * 4 slices of bread  * 2 cooked sausages, halved length wise Instructions: * Cook the Spaghetti: Cook the spaghetti according to package directions. Drain and set aside.  * Cook the sausage: While the spaghetti is cooking, heat the olive oil in a large skillet over medium heat. Add ...
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SAY SOMETHING TO KEEP THIS PAGE VISIBLE

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Appetizing! Those chicken wings look like they're coated in a delicious, sticky glaze. Sticky Honey Garlic Chicken Wings Ingredients:  * 2 lbs chicken wings, separated into drumettes and flats  * 1/4 cup all-purpose flour  * 1 tsp salt  * 1/2 tsp black pepper  * 1/2 tsp paprika  * 1/4 cup honey  * 1/4 cup soy sauce  * 2 tbsp rice vinegar (or white vinegar)  * 2 cloves garlic, minced  * 1 tbsp vegetable oil  * Optional: sesame seeds, chopped green onions for garnish Instructions:  * Prepare the wings: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. In a large bowl, toss the chicken wings with flour, salt, pepper, and paprika until evenly coated.  * Bake the wings: Arrange the wings in a single layer on the prepared baking sheet. Bake for 25-30 minutes, flipping through halfway, until the wings are cooked through and slightly crispy.  * Make the sauce: While the wings are baking, prepare the sau...
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Weeknight-Friendly Jamaican Curry Chicken

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Ingredients: 3 lbs. boneless, skinless chicken thighs, chopped 1 tablespoon browning sauce (optional) 2 tablespoons curry powder 1 teaspoon smoked paprika 2 teaspoons garlic powder 2 tablespoons olive oil 1 medium onion, diced 1 large carrot, diced 1 bell pepper, sliced 1 scotch bonnet pepper or 1/2 teaspoon chili flakes (for milder spice) 2 cups chicken stock 1 cup coconut milk 2 potatoes, diced 1 teaspoon thyme Salt and pepper to taste Instructions: Prep the Chicken: Marinate chicken with browning, curry powder, paprika, garlic powder, salt, and pepper for at least 30 minutes. Sauté Aromatics: Heat oil in a skillet. Sauté onions, peppers, and carrots until softened. Add Chicken and Potatoes: Brown the marinated chicken for 5 minutes. Stir in potatoes and scotch bonnet. Simmer Sauce: Add chicken stock and coconut milk. Simmer for 20 minutes until chicken is tender and sauce thickens. Serve Hot: Pair with white rice or naan for a quick and satisfying meal.
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Greek Cucumber and Tomato Salad

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Ingredients: 2 large cucumbers, thinly sliced 3 medium tomatoes, cut into wedges 1/2 red onion, thinly sliced 1/4 cup olive oil 2 tablespoons red wine vinegar 1/2 teaspoon dried oregano Salt and freshly ground black pepper, to taste 1/4 cup fresh parsley, chopped Optional: crumbled feta cheese and olives Instructions: Prepare the Vegetables: In a large salad bowl, combine sliced cucumbers, tomato wedges, and thinly sliced red onion. Mix the Dressing: In a small bowl, whisk together olive oil, red wine vinegar, dried oregano, salt, and black pepper until well blended. Combine and Serve: Pour the dressing over the vegetables and toss gently to coat. Sprinkle chopped parsley over the salad. If desired, add crumbled feta cheese and olives for an extra burst of flavor. Chill and Enjoy: Let the salad sit for about 10 minutes to allow the flavors to meld together or serve immediately if preferred. Prep Time: 10 minutes Total Time: 20 minutes Calories: Approximately 120 calories per serving
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Giant Muffaletta Italian Sandwich

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A towering, flavor-packed sandwich loaded with Italian meats, cheeses, and tangy olive salad. Perfect for parties, picnics, or when you're craving something hearty and delicious! Ingredients 1 large round Italian bread loaf (about 10 inches in diameter) ¼ cup olive oil, for brushing 1 teaspoon dried oregano, for seasoning 1 teaspoon dried basil, for herbaceous flavor ¼ lb thinly sliced turkey ham, savory and lean ¼ lb thinly sliced beef salami, robust and spicy ¼ lb thinly sliced mortadella, rich and flavorful ¼ lb sliced provolone cheese, sharp and creamy ¼ lb sliced mozzarella cheese, mild and melty 1 cup olive salad, store-bought or homemade (see notes for a quick recipe) ¼ cup sliced pepperoncini peppers (optional), for a tangy kick Instructions Step 1: Prepare the Bread Slice the Italian bread loaf in half horizontally to create a top and bottom half. Step 2: Make the Herb Oil In a small bowl, whisk together olive oil, oregano, and basil. Brush the mixture generously onto both...
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