Apple Bacon Brussels Sprouts Salad

This Apple Bacon Brussels Sprouts Salad is a delightful mix of flavors and textures, with the sweetness of apples, the smokiness of bacon, and the crunch of Brussels sprouts. The tangy dressing ties it all together for a satisfying and delicious salad.

Ingredients:

• 8 oz Brussels sprouts, trimmed and thinly sliced
• 4 slices bacon, cooked and crumbled
• 1 apple, thinly sliced
• 1/4 cup red onion, thinly sliced
• 1/4 cup toasted pecans, chopped
• 2 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• Salt and pepper to taste

Instructions:

In a large bowl, combine the sliced Brussels sprouts, crumbled bacon, sliced apple, red onion, and toasted pecans

In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, salt, and pepper

Pour the dressing over the salad and toss to combine

Serve immediately and enjoy!

Decadent Flourless Chocolate Cake

This flourless chocolate cake provides the ultimate chocolate experience. It's dense, fudgy, and incredibly decadent"a true chocolate lover's delight.

Ingredients:

• 1 cup semisweet or bittersweet chocolate chips
• 1/2 cup unsalted butter
• 3/4 cup granulated sugar
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 3 large eggs
• 1/2 cup unsweetened cocoa powder
• 1/2 cup heavy cream
• Powdered sugar for dusting optional
• Fresh berries for garnish optional

Instructions:

Preheat the oven to 375F 190C

Grease a 9-inch round cake pan and line the bottom with parchment paper

In a microwave-safe bowl, melt the chocolate chips and butter in 20-second intervals, stirring in between, until smooth and well combined

Stir in the granulated sugar, salt, and vanilla extract into the melted chocolate mixture

Add the eggs one at a time, mixing well after each addition

Sift the cocoa powder over the mixture and fold it in until no streaks remain

Pour the batter into the prepared cake pan and smooth the top

Bake in the preheated oven for about 25-30 minutes or until the cake is set and a toothpick inserted into the center comes out with a few moist crumbs

Remove the cake from the oven and let it cool in the pan for 10 minutes

Carefully invert the cake onto a serving plate and remove the parchment paper

Allow it to cool completely

In a separate bowl, whip the heavy cream until soft peaks form

Spread the whipped cream over the cooled cake

Dust the cake with powdered sugar and garnish with fresh berries if desired

Slice and serve this decadent flourless chocolate cake to enjoy its rich flavors

One-Pan Lemon Herb Chicken

This lemon herb chicken dish cooks in one pan and is easy and tasty for dinner. The chicken and vegetables taste great because they are cooked with herbs, lemon, and garlic. It's also very easy to make, which makes it great for busy weeknights.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 lemon, juiced and zested
• 2 teaspoons dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper, to taste
• 1 cup cherry tomatoes, halved
• 1 cup baby potatoes, halved
• 1/2 cup chicken broth
• 2 tablespoons chopped fresh parsley

Instructions:

Preheat oven to 400F 200C

In a bowl, mix together olive oil, garlic, lemon juice and zest, thyme, rosemary, salt, and pepper

Place chicken breasts in a large oven-safe skillet or baking dish

Arrange cherry tomatoes and baby potatoes around the chicken

Pour the olive oil mixture over the chicken, tomatoes, and potatoes, tossing to coat evenly

Pour chicken broth into the skillet

Bake in the preheated oven for 25-30 minutes, or until chicken is cooked through and potatoes are tender

Garnish with chopped parsley before serving

Gluten-Free Sheet Pan Pancakes

Enjoy fluffy, gluten-free pancakes without the hassle of flipping individual ones! These sheet pan pancakes are easy to make and perfect for feeding a crowd.

Ingredients:

• 2 cups gluten-free pancake mix
• 2 large eggs
• 1 1/2 cups milk of choice
• 1/4 cup melted butter or oil
• 1/4 cup maple syrup or sweetener of choice
• 1 teaspoon vanilla extract
• Optional toppings: fresh berries, sliced bananas, nuts, maple syrup, etc

Instructions:

Preheat your oven to 425F 220C and grease a sheet pan

In a large mixing bowl, combine the pancake mix, eggs, milk, melted butter or oil, maple syrup, and vanilla extract

Stir until well combined

Pour the batter onto the prepared sheet pan, spreading it evenly with a spatula

Add your desired toppings over the batter

Bake in the preheated oven for 12-15 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean

Remove from the oven and let it cool slightly before slicing into squares

Serve warm with additional toppings if desired

Enjoy!

One Sheet Pan Honey Mustard Chicken

This honey mustard chicken recipe only uses one sheet pan, so it's easy to make and doesn't need much cleanup. Sweet honey, sour mustard, and salty spices come together to make a tasty glaze for the tender chicken breasts. Great for a quick dinner during the week!

Ingredients:

• 4 chicken breasts
• Salt and pepper to taste
• 1/3 cup honey
• 1/4 cup Dijon mustard
• 2 tablespoons whole grain mustard
• 2 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 1 tablespoon soy sauce
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• 1/2 teaspoon onion powder
• 1/4 teaspoon red pepper flakes optional
• 2 tablespoons chopped fresh parsley, for garnish

Instructions:

Turn on the oven and heat it up to 400F 200C

Put the chicken breasts on a large sheet pan that has been lined with aluminum foil or parchment paper

Season them with salt and pepper

Melt the butter in a small bowl and add the olive oil, apple cider vinegar, soy sauce, minced garlic, dried thyme, paprika, onion powder, and red pepper flakes, if using

Mix the ingredients together using a whisk

Spread out the chicken breasts as you pour the honey mustard mixture over them

Put the chicken in an oven that has already been heated up and roast it for 20 to 25 minutes, or until it is fully cooked and reaches 165F 75C

Give the chicken some time to rest after taking the sheet pan out of the oven

Before serving, sprinkle chopped fresh parsley on top of the chicken

Hope you enjoy your tasty honey mustard chicken on a sheet pan!

Slow Cooker Chicken Alfredo

This Slow Cooker Chicken Alfredo is comforting and creamy, and it's great for busy nights after school. If you don't want to spend hours in the kitchen, you can still make a tasty dinner at home with little work.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 cups chicken broth
• 1 8-ounce package cream cheese, softened
• 1 cup grated Parmesan cheese
• 1 cup heavy cream
• 2 teaspoons minced garlic
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• 12 ounces fettuccine pasta, cooked
• Chopped fresh parsley, for garnish

Instructions:

In the slow cooker's bottom, put chicken breasts

Add heavy cream, minced garlic, Italian seasoning, salt, and pepper to a bowl

Mix in the chicken broth until everything is well mixed

Put the mix on top of the chicken breasts

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

Take the chicken out of the slow cooker and use two forks to shred it

Add the shredded chicken back to the slow cooker and stir it in with the sauce

When the fettuccine is done, put it in the slow cooker and toss it around to coat it with the sauce

Serve hot with fresh parsley chopped on top

Quinoa Chili

A hearty and nutritious quinoa chili that combines the goodness of quinoa with classic chili ingredients. Packed with protein and fiber, it's a delicious and wholesome meal for any occasion.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 can 15 oz black beans, drained and rinsed
• 1 can 15 oz kidney beans, drained and rinsed
• 1 can 15 oz diced tomatoes
• 1 cup corn kernels fresh or frozen
• 1 bell pepper, diced
• 1 onion, diced
• 3 cloves garlic, minced
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 2 tablespoons olive oil
• Toppings: Avocado, cilantro, lime wedges, shredded cheese

Instructions:

Put the quinoa and vegetable broth in a medium 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 liquid is absorbed

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

Slice the onion, bell pepper, and garlic and add them

Saut until the meat is soft

Put salt, pepper, cumin, chili powder, and smoked paprika in the pot

Use a stir to mix

Put corn, black beans, kidney beans, and diced tomatoes in the pot

Add the cooked quinoa and mix it in

Let the chili simmer for 20 to 25 minutes so that the flavors can blend and the sauce gets thicker

Make the seasonings taste better, then serve hot

If you want, you can add shredded cheese, chopped cilantro, sliced avocado, and a squeeze of lime on top

Paleo Chocolate Truffles

Indulge in the rich and satisfying flavors of Paleo chocolate truffles made with wholesome ingredients. These truffles are perfect for satisfying your sweet cravings while adhering to a Paleo diet. They are dairy-free, gluten-free, and refined sugar-free.

Ingredients:

• 1 cup of Medjool dates, pitted
• 1/2 cup of unsweetened cocoa powder
• 1/2 cup of almond butter
• 1/4 cup of shredded coconut
• 1/4 cup of chopped nuts e
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• , walnuts or pecans
• 1 tsp of pure vanilla extract
• A pinch of sea salt
• Extra cocoa powder or shredded coconut for coating optional

Instructions:

Pitted Medjool dates, almond butter, chopped nuts, unsweetened cocoa powder, shredded coconut, vanilla extract, and a dash of sea salt should all be combined in a food processor

Blend the ingredients until a thick, sticky dough is formed

Scoop out tiny portions of the dough with your hands, then roll them into truffle balls the size of a bite

You have the freedom to make them round or rustic

If desired, lightly coat the truffle balls by rolling them in extra cocoa powder or shredded coconut

Arrange the Paleo chocolate truffles on a tray or plate lined with parchment paper

To firm up the truffles, refrigerate them for a minimum of half an hour

These delectable Paleo chocolate truffles make a guilt-free treat that you can serve and enjoy!

Black Bean and Corn Chicken Salad Burger

This Black Bean and Corn Chicken Salad Burger is a delicious and flavorful twist on a classic burger. The combination of ground chicken, black beans, corn, and a blend of spices creates a tasty and satisfying burger that's perfect for summer grilling.

Ingredients:

• 1 lb ground chicken
• 1 cup black beans, cooked and drained
• 1 cup corn kernels, cooked and drained
• 1/2 cup red bell pepper, diced
• 1/2 cup red onion, finely chopped
• 1/4 cup cilantro, chopped
• 1/2 teaspoon cumin
• 1/2 teaspoon chili powder
• Salt and pepper to taste
• 4 hamburger buns
• Lettuce leaves, for topping
• Sliced tomato, for topping
• Sliced avocado, for topping
• Sliced red onion, for topping
• Mayonnaise or your favorite sauce, for dressing

Instructions:

Put the cooked black beans, corn kernels, diced red bell pepper, finely chopped red onion, chopped cilantro, cumin, chili powder, salt, and pepper in a large bowl

Mix the ingredients together

Mix everything together well

Take the mixture and shape it into 4 burger patties

Set a grill or grill pan over medium-high heat to get it hot

They should be cooked all the way through and no longer pink in the middle after 5 to 7 minutes on each side

On the grill, toast the buns for one to two minutes, until they are lightly browned

To put the burgers together, start with a lettuce leaf on the bottom half of each bun

Then add a burger patty, tomato slices, avocado slices, and red onion slices

Cover the top half of the buns with mayonnaise or your favorite sauce

Then, put them on top of the burgers

Enjoy the Black Bean and Corn Chicken Salad Burgers while they're still hot

Reindeer Whoopie Pies

Delicious and festive Reindeer Whoopie Pies are a delightful holiday treat. Soft chocolate cookies with a creamy cream cheese filling are ideal for sharing with family and friends.

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup granulated sugar
• 1/4 cup unsalted butter, softened
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 cup buttermilk
• 1/2 cup mini chocolate chips
• 1/2 cup chopped walnuts or pecans optional
• Cream Cheese Filling:
• 4 ounces cream cheese, softened
• 1/4 cup unsalted butter, softened
• 2 cups powdered sugar
• 1 teaspoon vanilla extract

Instructions:

Preheat the oven to 350F 175C

Line baking sheets with parchment paper

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

In another bowl, beat granulated sugar and softened butter until light and fluffy

Add the egg and vanilla extract to the sugar-butter mixture, and beat until well combined

Gradually add the dry ingredient mixture and buttermilk to the wet mixture, alternating between the two, starting and ending with the dry ingredients

Mix until just combined

Fold in mini chocolate chips and chopped nuts, if using

Drop spoonfuls of batter onto the prepared baking sheets, spacing them about 2 inches apart

Bake for 10-12 minutes or until the cookies spring back when lightly touched

Allow them to cool on the baking sheets for a few minutes before transferring to wire racks to cool completely

For the cream cheese filling, beat together the softened cream cheese and butter until smooth and creamy

Gradually add the powdered sugar and vanilla extract, and continue to beat until well combined and fluffy

Spread a generous amount of the cream cheese filling onto the flat side of half of the cooled cookies

Top with the remaining cookies to create the whoopie pies

Gently press down to adhere the cookies together

Serve and enjoy!

Balsamic Spring Vegetable Salad

A refreshing and healthy vegan, gluten-free salad that celebrates the flavors of spring. This salad is packed with fresh vegetables and drizzled with a tangy balsamic dressing.

Ingredients:

• 2 cups mixed spring greens
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• 1 cup asparagus, trimmed and blanched
• 1/2 cup red bell pepper, diced
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh basil leaves, torn
• 1/4 cup roasted sunflower seeds
• 1/4 cup balsamic vinegar
• 2 tablespoons olive oil
• 1 tablespoon maple syrup
• 1 clove garlic, minced
• Salt and pepper to taste

Instructions:

In a large salad bowl, combine the spring greens, cherry tomatoes, cucumber, asparagus, red bell pepper, red onion, basil leaves, and sunflower seeds

In a small bowl, whisk together the balsamic vinegar, olive oil, maple syrup, minced garlic, salt, and pepper to make the dressing

Drizzle the dressing over the salad and toss gently to coat all the ingredients evenly

Let the salad sit for a few minutes to allow the flavors to meld

Serve the Balsamic Spring Vegetable Salad and enjoy!

Upside Down Pink and Gold Cakepops

These Upside Down Pink and Gold Cakepops are not only delicious but also visually stunning. The combination of pink and gold adds an elegant touch, making them perfect for special occasions or as delightful treats.

Ingredients:

• 1 box of pink velvet cake mix
• 3 eggs
• 1/2 cup vegetable oil
• 1 cup water
• 1 cup butter, softened
• 4 cups powdered sugar
• 1/4 cup milk
• 1 teaspoon vanilla extract
• Pink food coloring
• Edible gold dust
• Cakepop sticks

Instructions:

Preheat the oven as per cake mix instructions

In a large bowl, combine the cake mix, eggs, vegetable oil, and water

Mix until smooth

Pour the batter into a greased cake pan and bake according to the package instructions

Let it cool

Crumble the cooled cake into fine crumbs using your hands or a fork

In a separate bowl, beat the softened butter until creamy

Gradually add powdered sugar, milk, and vanilla extract

Mix until smooth and creamy

Add a few drops of pink food coloring to the buttercream and mix until the desired shade is achieved

Combine the pink buttercream with the cake crumbs until you get a dough-like consistency

Take small portions of the mixture and roll them into cake balls

Place them on a baking sheet and refrigerate for about 30 minutes

Melt a small amount of pink candy coating in the microwave

Dip the tip of each cakepop stick into the melted candy coating and insert it into a cake ball

Let it set for a few minutes

Dip each cakepop into the melted candy coating, allowing the excess to drip off

Before the coating sets, sprinkle edible gold dust onto the top of each cakepop for a touch of glamour

Stick the cakepops into a styrofoam block or a cakepop stand to allow them to set completely

Once the coating is firm, use more melted pink candy coating to create stripes or swirls on the cakepops

Let the cakepops dry and set completely before serving or packaging