This is a tasty and healthier take on traditional pumpkin pie: pumpkin pie squares. They can be used with a variety of diet plans because they are gluten-free, Paleo, and AIP compliant. Savor every taste of autumn with every bite! Ingredients:
Instructions:Preheat the oven to 350F 175C and line an 8x8 inch baking pan with parchment paper In a mixing bowl, combine all the ingredients until well combined Press the mixture evenly into the prepared baking pan Bake for 25-30 minutes or until set and lightly golden around the edges Let cool completely before cutting into squares Serve and enjoy!
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Indulge in the richness of this creamy shrimp and mushroom pasta dish, where succulent shrimp and earthy mushrooms are enveloped in a luscious Parmesan cream sauce. It's a comforting meal that's perfect for any occasion. Ingredients:
Instructions:Follow the directions on the package to cook the fettuccine until it is al dente Remove the water and set it aside Warm up the olive oil in a big pan over medium-high heat It will take about two to three minutes on each side for the shrimp to turn pink and opaque after you add them Take the shrimp out of the pan and set it aside Melt the butter in the same pan Put in the minced garlic and sliced mushrooms It will take about 5 minutes of cooking until the garlic smells good and the mushrooms are soft Turn down the heat to medium-low Put heavy cream and grated Parmesan cheese into the pan Mix the cheese and sauce together until they melt Put the shrimp back in the pan where they were cooked Add pepper and salt to taste Add the cooked fettuccine pasta and toss it around in the creamy sauce until it's well covered Take it off the heat and add some chopped parsley as a garnish Enjoy while hot!
Egg salad is a classic dish that can be eaten in many ways. It can be put on crackers, in a sandwich, or as a salad. It's smooth and tasty, and it's great for a quick and filling meal. Ingredients:
Instructions:Put the hard-boiled eggs, mayonnaise, and Dijon mustard in a large bowl and mix them together Chopped celery, red onion, and fresh parsley should be added to the bowl Mix the ingredients together slowly until they are well mixed Add salt and pepper to taste to the egg salad Put it in the fridge for at least 30 minutes before you serve it so the flavors can mix You can put the egg salad on lettuce, use it to fill a sandwich, or eat it with crackers Enjoy your tasty egg salad that you made yourself!
This vegan raw mango cobbler is a delightful dessert made with fresh mangoes and a crunchy oat-almond topping. It's perfect for a summer treat or any time you're craving something sweet and fruity. Ingredients:
Instructions:Warm the oven up to 175F 350C Slice the mangoes and put them in a bowl Add the maple syrup, cinnamon, nutmeg, and salt Put rolled oats, almond flour, and melted coconut oil in a different bowl and mix them together In a baking dish, spread the mango mix out Spread the oat mixture out over the mangoes in a thin layer Put it in the oven and bake for 25 to 30 minutes, or until the topping is brown and the mangoes pop Allow it to cool a bit before serving Have fun with your raw vegan mango cobbler!
This Slow Cooker Corn Dip is creamy, cheesy, and packed with flavor, making it the perfect appetizer for any occasion. The slow cooker method ensures that the dip stays warm and gooey throughout your gathering, allowing guests to enjoy it at their leisure. Ingredients:
Instructions:In a slow cooker, combine all ingredients Stir well to combine Cover and cook on low for 2-3 hours, or until heated through and bubbly Stir occasionally while cooking Once done, adjust seasoning if necessary Serve warm with tortilla chips or sliced baguette
These simple sausage meatball subs are great for a quick meal or a snack on game day. They're baked to perfection and have tasty marinara sauce and melty cheese on top. Everyone will love them! Ingredients:
Instructions:Preheat oven to 375F 190C In a large bowl, combine Italian sausage, breadcrumbs, Parmesan cheese, egg, and chopped parsley Mix until well combined Form the mixture into small meatballs, about 1 inch in diameter Place the meatballs on a baking sheet lined with parchment paper and bake for 20-25 minutes, or until cooked through and golden brown Slice the hoagie rolls in half lengthwise, leaving one side attached Spread marinara sauce on the bottom half of each hoagie roll Place cooked meatballs on top of the marinara sauce Sprinkle shredded mozzarella cheese over the meatballs Place the subs on a baking sheet and bake for an additional 5-10 minutes, or until the cheese is melted and bubbly Serve hot and enjoy!
A refreshing and satisfying vegan pasta salad with Mediterranean flavors, perfect for a light lunch or side dish. Ingredients:
Instructions:Cook pasta according to package instructions Drain and rinse with cold water In a large bowl, combine pasta, spinach, mushrooms, cherry tomatoes, red onion, olives, and roasted red peppers In a small bowl, whisk together olive oil, balsamic vinegar, oregano, salt, and pepper Pour dressing over pasta salad and toss to combine Refrigerate for at least 30 minutes before serving Serve chilled and enjoy!
For a hearty and tasty keto-friendly meal, try this Low-Carb Chicken, Chorizo, and Avocado Salad. A tangy lemon dressing is mixed with soft chicken, crispy chorizo, creamy avocado, and fresh vegetables to make a tasty and healthy salad. It's great for dinner or lunch! Ingredients:
Instructions:Add salt and pepper to the chicken breasts Cook the chicken all the way through on the grill or in a pan Cut the chicken into very thin strips Cook the chorizo slices in a pan until they are golden brown Take it off the heat and set it aside Put the mixed salad greens, cherry tomatoes, cucumber, and red onion in a large bowl Slice the avocado and add it to the salad along with the cooked chicken strips and crispy chorizo Put the olive oil, lemon juice, salt, and pepper in a small bowl and mix them together with a whisk Pour the dressing over the salad and gently toss it all together This Low-Carb Chicken, Chorizo, and Avocado Salad tastes great when served right away
With these delightful cookie cups, you can indulge in the perfect combination of homemade chocolate chip cookies and melty Rolos. The gooey caramel center transforms the classic chocolate chip cookie. Ingredients:
Instructions:Preheat the oven to 350F 175C and grease a mini muffin tin In a small bowl, whisk together the flour, baking soda, and salt In a larger bowl, beat together the softened butter, granulated sugar, brown sugar, and vanilla extract until creamy and smooth Add the egg to the wet ingredients and beat until well combined Gradually add the dry flour mixture to the wet ingredients, mixing until just combined Stir in the chocolate chips Take small portions of cookie dough and press them into the cups of the mini muffin tin, forming a well in the center of each Place an unwrapped Rolo chocolate candy into the well of each cookie cup, pressing it slightly into the dough Bake in the preheated oven for about 10-12 minutes, or until the edges are golden brown Remove from the oven and allow the cookie cups to cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely As the Rolos melt, they will create a delicious caramel center in each cookie cup Once completely cooled, enjoy these melty Rolo Chocolate Chip Cookie Cups!
A delicious and easy-to-make vegetable ricotta tart featuring a flaky puff pastry crust filled with creamy ricotta cheese, colorful mixed vegetables, and fragrant herbs. Ingredients:
Instructions:Before you start cooking, heat the oven to 375F 190C Follow the directions on the package to thaw the puff pastry Then, roll it out so that it fits into a tart pan or onto a baking sheet Put the ricotta cheese, eggs, Parmesan cheese, chopped herbs, salt, and pepper in a bowl and mix them together Cover the puff pastry with the ricotta mixture Place the mixed vegetables on top of the ricotta mixture in any way you like Place the tart in an oven that has already been heated Bake for 25 to 30 minutes, or until the pastry is golden brown and the filling is set Let the tart cool a bit before cutting it into pieces and serving it |
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June 2025
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