Ingredients:

• 4 large potatoes, peeled and thinly sliced


• 1 cup diced cooked chicken


• 1 can 10


• 75 ounces condensed cream of chicken soup


• 1 cup sour cream


• 1 cup shredded cheddar cheese


• 1 can 4 ounces diced green chilies, drained


• 1/4 cup chopped green onions


• 1/4 teaspoon garlic powder


• Salt and pepper to taste


• 1/2 cup crushed tortilla chips


• 2 tablespoons chopped fresh cilantro optional

Instructions:

Preheat the oven to 350F 175C

Grease a 9x13-inch baking dish

Arrange half of the sliced potatoes in the bottom of the prepared baking dish

In a mixing bowl, combine diced chicken, cream of chicken soup, sour cream, shredded cheddar cheese, diced green chilies, green onions, garlic powder, salt, and pepper

Mix well

Spread half of the chicken mixture over the layer of potatoes

Repeat the layers with the remaining potatoes and chicken mixture

Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes

Remove the foil, sprinkle crushed tortilla chips over the casserole, and return to the oven

Bake for an additional 15 minutes, or until the potatoes are tender and the top is golden brown

Garnish with chopped fresh cilantro, if desired, before serving

Ingredients:

• 1 dozen fresh oysters, shucked


• 1/2 cup almond flour


• 1/4 cup coconut flour


• 1 teaspoon garlic powder


• 1 teaspoon onion powder


• 1/2 teaspoon paprika


• 1/2 teaspoon sea salt


• 1/4 teaspoon black pepper


• 2 eggs, beaten


• Coconut oil, for frying


• Lemon wedges, for serving

Instructions:

Combine almond flour, coconut flour, paprika, onion powder, garlic powder, sea salt, and black pepper in a shallow dish

After dipping each oyster into the beaten eggs, coat it evenly by dredging it in the flour mixture

Heat the coconut oil in a skillet over medium-high heat

Coated oysters should be fried in batches for two to three minutes on each side, or until crispy and golden brown

Remove from skillet; use paper towels to absorb any leftover oil

Serve hot with wedges of lemon

Ingredients:

• 1 cup vegan dark chocolate chips


• 1/2 cup full-fat coconut milk

Instructions:

In a small saucepan, heat the coconut milk until it just begins to simmer

Remove from heat and pour over the dark chocolate chips in a heatproof bowl

Let it sit for 1-2 minutes, then stir until the chocolate is completely melted and smooth

Place the bowl in the refrigerator for about 1 hour, or until the mixture is firm enough to scoop

Using a spoon or melon baller, scoop out small portions of the mixture and roll them into balls

Optional: Roll the truffles in cocoa powder, shredded coconut, or chopped nuts for coating

Refrigerate the truffles for another 30 minutes to firm up

Enjoy your creamy and delicious vegan truffles!

Ingredients:

• 1 lb large shrimp, peeled and deveined


• 2 tablespoons Cajun seasoning


• 4 medium zucchinis, spiralized into zoodles


• 2 tablespoons olive oil


• 3 cloves garlic, minced


• 1 red bell pepper, thinly sliced


• 1 yellow bell pepper, thinly sliced


• 1 cup cherry tomatoes, halved


• Salt and pepper to taste


• Fresh parsley, chopped, for garnish

Instructions:

Mix the Cajun seasoning into the shrimp until they are all covered

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

Add the garlic and cook until it smells good

Put the shrimp in the pan and cook for about two to three minutes on each side, until they are pink and opaque

Take the shrimp out of the pan and set it aside

Put cherry tomatoes and bell peppers in the same pan

It will take about 34 minutes of cooking until the peppers are just barely soft

Toss the vegetables and zucchini noodles together in the pan

Add two more minutes of cooking and keep going until the zoodles are just barely soft

Add the cooked shrimp back to the pan and mix everything together until it's all hot

Add pepper and salt to taste

Add chopped parsley as a garnish before serving

Ingredients:

• 1 cup cooked quinoa


• 2 cups cauliflower florets, finely chopped


• 1/2 cup breadcrumbs


• 1/4 cup finely chopped red onion


• 1/4 cup finely chopped bell pepper


• 2 cloves garlic, minced


• 1/4 cup chopped fresh parsley


• 1 teaspoon cumin


• 1/2 teaspoon paprika


• Salt and pepper to taste


• 1/4 cup grated Parmesan cheese


• 1/4 cup mayonnaise


• 4 burger buns


• Lettuce, tomato slices, and other toppings of choice

Instructions:

Preheat oven to 375F 190C

In a large bowl, combine cooked quinoa, chopped cauliflower, breadcrumbs, red onion, bell pepper, garlic, parsley, cumin, paprika, salt, pepper, and Parmesan cheese

Mix well

Shape the mixture into burger patties and place them on a baking sheet lined with parchment paper

Bake in the preheated oven for 25-30 minutes or until the patties are golden brown and firm to the touch

While the patties are baking, spread mayonnaise on the burger buns

Once the patties are done, assemble the burgers by placing them on the prepared buns

Add lettuce, tomato slices, and any other toppings of your choice

Serve the Totally Rad Cauliflower Quinoa Burgers with your favorite side dishes and enjoy!

Ingredients:

• 12 large prawns, peeled and deveined


• 12 spring roll wrappers


• 2 cups shredded cabbage


• 1 cup shredded carrots


• 1 cup bean sprouts


• 3 cloves garlic, minced


• 2 tablespoons soy sauce


• 1 tablespoon sesame oil


• 1 teaspoon grated ginger


• 1 tablespoon cornstarch


• Oil for frying

Instructions:

In a bowl, mix together shredded cabbage, carrots, and bean sprouts

Heat sesame oil in a pan over medium heat

Add garlic and ginger, saut until fragrant

Add prawns and cook until they turn pink

In a small bowl, mix soy sauce and cornstarch

Pour over prawns and cook until sauce thickens

Remove from heat and let it cool slightly

Place a spoonful of the prawn mixture onto each spring roll wrapper

Fold the sides of the wrapper over the filling, then roll tightly

Seal the edges with water

Heat oil in a deep frying pan over medium-high heat

Fry the spring rolls until golden brown and crispy, about 3-4 minutes per side

Remove and drain on paper towels

Serve hot with your favorite dipping sauce

Ingredients:

• 1 cup unsalted butter, softened


• 1 cup granulated sugar


• 1 cup light brown sugar, packed


• 2 large eggs


• 1 teaspoon vanilla extract


• 1 teaspoon baking soda


• 1/2 teaspoon baking powder


• 1/2 teaspoon sea salt


• 2 1/2 cups all-purpose flour


• 1 cup butterscotch chips


• 1 cup crushed pretzels


• Sea salt flakes, for topping

Instructions:

Preheat your oven to 350F 175C

Line baking sheets with parchment paper or silicone baking mats

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

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

Stir in the vanilla extract

In a separate bowl, whisk together the baking soda, baking powder, sea salt, and all-purpose flour

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

Fold in the butterscotch chips and crushed pretzels, distributing them evenly throughout the dough

Using a cookie scoop or a tablespoon, drop rounded balls of dough onto the prepared baking sheets

Sprinkle a pinch of sea salt flakes on top of each cookie for an extra touch of flavor

Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden

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

Enjoy your delicious Sea Salt Butterscotch Pretzel Cookies!

Ingredients:

• 1 lb ground beef


• 1 lb Italian sausage


• 1 onion, diced


• 3 cloves garlic, minced


• 1 28 oz can crushed tomatoes


• 1 14 oz can tomato sauce


• 1 6 oz can tomato paste


• 1 tablespoon dried oregano


• 1 tablespoon dried basil


• 1 teaspoon salt


• 1/2 teaspoon black pepper


• 1/4 teaspoon red pepper flakes optional

Instructions:

In a skillet, brown ground beef, Italian sausage, onion, and garlic over medium heat until meat is no longer pink

Drain excess fat

Transfer meat mixture to a slow cooker

Add crushed tomatoes, tomato sauce, tomato paste, oregano, basil, salt, black pepper, and red pepper flakes if using to the slow cooker

Stir to combine

Cover and cook on low for 6-8 hours or on high for 3-4 hours, stirring occasionally

Serve over cooked spaghetti noodles, garnished with grated Parmesan cheese, if desired

Ingredients:

• 2 clementines, peeled and segmented


• 1/2 cup sugar


• 1/2 cup butter, melted


• 2 eggs


• 1 1/2 cups all-purpose flour


• 1 1/2 tsp baking powder


• 1/2 tsp baking soda


• 1/2 cup chocolate chips


• 1/2 cup milk


• 1 tsp vanilla extract


• Pinch of salt

Instructions:

Warm the oven up to 350F 175C and put paper liners in a muffin tin

Blend clementines and sugar together in a blender

Mix until it's smooth

Put the eggs and melted butter into the blender and blend until everything is well mixed

Mix the flour, baking powder, baking soda, and a pinch of salt in a different bowl

Add the clementine mixture to the bowl with the dry ingredients after taking it out of the blender

Mix it up until it's just right

Add the chocolate chips and mix them in

Milk and vanilla extract should be added to the batter

Mix until it's smooth

Fill each muffin cup with an equal amount of batter

Put the muffins in an oven that has already been heated for 18 to 20 minutes, or until a toothpick inserted into one comes out clean

First, let the muffins cool in the pan for a few minutes

Then, move them to a wire rack to cool completely

Have fun with your Clementine Chocolate Chip Muffins!

Ingredients:

• 4 large bell peppers, halved and seeds removed


• 1 lb ground beef


• 1 cup cooked quinoa


• 1 cup black beans, drained and rinsed


• 1 cup corn kernels


• 1 cup diced tomatoes


• 1 cup shredded cheddar cheese


• 1/2 cup chopped onion


• 2 cloves garlic, minced


• 1 teaspoon cumin


• 1 teaspoon chili powder


• 1/2 teaspoon paprika


• Salt and pepper to taste


• 1 cup tomato sauce


• 1 cup beef broth

Instructions:

In a large bowl, mix together ground beef, cooked quinoa, black beans, corn, diced tomatoes, cheddar cheese, chopped onion, minced garlic, cumin, chili powder, paprika, salt, and pepper

Stuff each bell pepper half with the beef mixture, pressing down gently to pack the filling

In the Instant Pot, mix together tomato sauce and beef broth

Place the stuffed peppers in the Instant Pot, arranging them evenly

Close the Instant Pot lid and set the valve to the sealing position

Select the 'Pressure Cook' function and set the timer for 10 minutes at high pressure

Once cooking is complete, perform a quick release of pressure

Carefully open the lid and transfer the stuffed peppers to serving plates

Garnish with additional cheese and chopped parsley if desired

Serve hot and enjoy!