Ingredients:

• 4 boneless, skinless chicken breasts


• 1 cup sliced mushrooms


• 1/2 cup Marsala wine


• 1/2 cup chicken broth


• 2 cloves garlic, minced


• 1/2 teaspoon dried thyme


• 1/2 teaspoon dried rosemary


• Salt and pepper to taste


• 2 tablespoons butter


• 2 tablespoons olive oil


• 2 tablespoons cream cheese optional, for added creaminess


• Fresh parsley for garnish

Instructions:

Add salt, pepper, thyme, and rosemary to chicken breasts

Put olive oil in a pan and heat it over medium-high heat

The chicken breasts should be browned on both sides before being put in the slow cooker

Melt the butter in the same pan

Put in the mushrooms and garlic

Saut until the mushrooms turn white and golden

Add Marsala wine and chicken broth to the pan and stir to get rid of any browned bits

Simmer for a few minutes to make it a little less thick

Cover the chicken in the slow cooker and pour the Marsala sauce over it

Put the lid on top and set the heat to low

Cook for 4 to 6 hours, or until the chicken is well done and soft

If you want to make the sauce even creamier, you can melt and mix in some cream cheese

Before serving, sprinkle with fresh parsley

Ingredients:

• 1 cup cashew nuts


• 1 cup blueberries


• 1 cup chopped mango


• 2 cups almond milk


• 2 tablespoons maple syrup


• 1 teaspoon vanilla extract


• Ice cubes optional

Instructions:

Put cashew nuts in water for at least two hours or overnight

Soaked cashews, blueberries, mango, almond milk, maple syrup, and vanilla extract should all be put in a blender

Mix until it's creamy and smooth

You can add ice cubes and blend again to make it smooth if you want to

Put it in glasses and serve it cold

Ingredients:

• 2 lbs beef stew meat, cubed


• 1 cup red wine


• 4 cups beef broth


• 1 onion, chopped


• 3 cloves garlic, minced


• 3 carrots, sliced


• 1 cup dried figs, halved


• 2 tbsp tomato paste


• 1 tsp dried thyme


• 1 tsp dried rosemary


• Salt and pepper to taste


• 2 tbsp olive oil


• 2 tbsp all-purpose flour

Instructions:

Season beef with salt, pepper, and coat with flour

Set Instant Pot to saut mode, heat olive oil, and brown beef on all sides

Add onions and garlic, saut until softened

Pour in red wine to deglaze, scraping up browned bits from the bottom

Stir in tomato paste, thyme, rosemary, and beef broth

Lock lid, set Instant Pot to high pressure, and cook for 25 minutes

Release pressure naturally for 10 minutes, then quick-release

Add carrots and figs, set to saut mode, and simmer until vegetables are tender

Adjust seasoning and serve hot

Ingredients:

• 8 oz pasta


• 2 tbsp olive oil


• 3 cloves garlic, minced


• 8 oz mushrooms, sliced


• 1 cup heavy cream


• 1/2 cup grated Parmesan cheese


• Salt and pepper to taste


• Fresh parsley for garnish

Instructions:

Cook pasta according to package instructions

Drain and set aside

In a large skillet, heat olive oil over medium heat

Add minced garlic and saut until fragrant

Add sliced mushrooms and cook until golden brown

Pour in heavy cream, stirring continuously

Add grated Parmesan cheese and stir until melted and creamy

Season with salt and pepper to taste

Add cooked pasta to the skillet and toss until well coated in the creamy sauce

Garnish with fresh parsley before serving

Ingredients:

• 1 cup dried green lentils


• 4 cups vegetable broth


• 1 onion, chopped


• 2 carrots, chopped


• 2 celery stalks, chopped


• 3 cloves garlic, minced


• 1 can 14 oz diced tomatoes


• 1 teaspoon ground cumin


• 1 teaspoon paprika


• 1/2 teaspoon turmeric


• Salt and pepper to taste


• 2 tablespoons olive oil


• Fresh parsley for garnish

Instructions:

Rinse the lentils under cold water and drain

In a large pot, heat olive oil over medium heat

Add onion, carrots, and celery

Saut until softened, about 5 minutes

Add garlic, cumin, paprika, and turmeric

Cook for another 1-2 minutes until fragrant

Stir in lentils, diced tomatoes, and vegetable broth

Bring to a boil

Reduce heat to low, cover, and simmer for 25-30 minutes until lentils are tender

Season with salt and pepper to taste

Serve hot, garnished with fresh parsley

Ingredients:

• 1 cup quinoa, rinsed


• 2 cups water


• 1 cup cherry tomatoes, halved


• 1 cucumber, diced


• 1/2 cup red bell pepper, chopped


• 1/4 cup red onion, finely chopped


• 1/4 cup feta cheese, crumbled


• 1/4 cup olives, sliced


• 2 tablespoons fresh parsley, chopped


• 3 tablespoons olive oil


• 2 tablespoons lemon juice


• Salt and pepper to taste

Instructions:

In a medium saucepan, combine quinoa and water

Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until quinoa is cooked and water is absorbed

Fluff the quinoa with a fork and let it cool to room temperature

In a large bowl, combine the cooked quinoa, cherry tomatoes, cucumber, red bell pepper, red onion, feta cheese, olives, and parsley

In a small bowl, whisk together olive oil, lemon juice, salt, and pepper

Pour the dressing over the quinoa mixture and toss to combine, ensuring everything is well coated

Refrigerate the salad for at least 30 minutes before serving to allow flavors to meld

Serve chilled and enjoy your delicious Back to School Quinoa Salad!