Ingredients:

• 1 cup red lentils


• 1 cup diced chicken


• 1 onion, finely chopped


• 2 carrots, diced


• 2 celery stalks, chopped


• 3 cloves garlic, minced


• 1 tablespoon curry powder


• 1 teaspoon ground cumin


• 1 teaspoon ground coriander


• 1/2 teaspoon turmeric


• 4 cups chicken broth


• 1 can 14 oz diced tomatoes


• 1/2 cup coconut milk


• Salt and pepper to taste


• 2 tablespoons olive oil


• Fresh cilantro for garnish

Instructions:

Rinse the red lentils under cold water

In a large pot, heat olive oil over medium heat

Add onions, carrots, celery, and garlic

Saut until vegetables are softened

Add curry powder, cumin, coriander, and turmeric

Stir to combine

Add chicken and cook until browned

Pour in chicken broth and bring to a boil

Reduce heat, add red lentils and simmer until lentils are tender

Stir in diced tomatoes and coconut milk

Simmer for an additional 10 minutes

Season with salt and pepper to taste

Serve hot, garnished with fresh cilantro

Enjoy your flavorful Red Mulligatawny Soup!

Ingredients:

• 6 small biscuits, halved


• 12 slices bacon, cooked crisp


• 6 leaves lettuce


• 2 large tomatoes, thinly sliced


• Mayonnaise, to taste

Instructions:

Preheat oven to 350F 175C

Place halved biscuits on a baking sheet

Spread mayonnaise on each biscuit half

Layer lettuce, tomato slices, and bacon on the bottom half of each biscuit

Top with the other half of the biscuit

Secure with toothpicks if needed

Bake in the preheated oven for 5-7 minutes, until warmed through

Serve warm and enjoy!

Ingredients:

• 2 cans 15 oz each black beans, drained and rinsed


• 2 cans 15 oz each kidney beans, drained and rinsed


• 2 cans 14


• 5 oz each diced tomatoes


• 1 onion, diced


• 1 red bell pepper, diced


• 1 green bell pepper, diced


• 3 cloves garlic, minced


• 2 tablespoons chili powder


• 1 tablespoon cumin


• 1 teaspoon paprika


• 1 teaspoon oregano


• Salt and pepper to taste


• 2 cups vegetable broth


• Optional toppings: avocado, cilantro, lime wedges

Instructions:

Put black beans, kidney beans, diced tomatoes, onion, bell peppers, garlic, chili powder, cumin, paprika, oregano, salt, and pepper in a crock pot

Add the vegetable broth and mix the ingredients together

It should be cooked on low for 6 to 8 hours or high for 3 to 4 hours, until the chili is hot and the flavors have mixed

If you want, you can serve it hot with avocado, cilantro, and a squeeze of lime juice on top

Ingredients:

• 16 slices of bread


• 1/2 cup mayonnaise


• 16 slices of cooked bacon


• 4 tomatoes, sliced


• 16 leaves of lettuce


• 16 slices of cooked chicken breast


• 8 slices of cheddar cheese


• Salt and pepper to taste

Instructions:

Spread mayonnaise on one side of each slice of bread

Layer one slice of bread with 2 slices of bacon, 1 slice of tomato, 2 leaves of lettuce, 2 slices of chicken breast, and 1 slice of cheddar cheese

Season with salt and pepper

Top with another slice of bread, mayo side down

Repeat for the remaining sandwiches

Cut each sandwich into quarters diagonally to form triangles

Ingredients:

• 1 cup butter, softened


• 1 cup granulated sugar


• 1 cup brown sugar, packed


• 2 large eggs


• 1 teaspoon vanilla extract


• 3 cups all-purpose flour


• 1 teaspoon baking soda


• 1/2 teaspoon salt


• 2 cups chocolate chips


• 1 cup chopped nuts optional

Instructions:

Preheat the oven to 375F 190C and line a baking sheet with parchment paper

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

Add the eggs and vanilla extract, beating well after each addition

In a separate bowl, whisk together the flour, baking soda, and salt

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

Stir in the chocolate chips and chopped nuts if using until evenly distributed in the dough

Using a spoon or cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheet, leaving some space between each cookie

Bake in the preheated oven for 9-11 minutes or until the edges are golden brown

Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely

Enjoy your delicious Hubbie's Great B-day Cookies!

Ingredients:

• 2 large sweet potatoes, diced


• 2 tablespoons olive oil


• 1 teaspoon chili powder


• 1 teaspoon cumin


• 1/2 teaspoon paprika


• Salt and pepper to taste


• 1 can black beans, drained and rinsed


• 1 cup cooked quinoa


• 1 avocado, sliced


• 1/2 cup cherry tomatoes, halved


• 1/4 cup red onion, finely chopped


• 1/4 cup cilantro, chopped


• 1 lime, juiced


• 1/4 cup salsa


• 1/4 cup Greek yogurt or sour cream optional


• Tortilla chips for serving

Instructions:

Get the oven ready by heating it up to 400F 200C

Mix the sweet potatoes in a bowl with chili powder, cumin, paprika, salt, and pepper

Toss the potatoes until they are well covered

Place the sweet potatoes in a single layer on a parchment-lined baking sheet

After the oven is hot, roast the vegetables for 20 to 25 minutes, stirring them once or twice, until they are soft and slightly crispy

Put black beans, quinoa, avocado slices, cherry tomatoes, red onion, and cilantro in serving bowls in a certain order

Pour lime juice into the bowls

If you want, add salsa and Greek yogurt or sour cream on top

Put tortilla chips on the side

Have fun!

Ingredients:

• 2 cups shredded mozzarella cheese


• 1 cup almond flour


• 2 tablespoons cream cheese


• 1/4 cup cooked and crumbled bacon


• 1 large egg


• 1 teaspoon baking powder


• 1/2 teaspoon garlic powder


• 1/2 teaspoon onion powder


• Salt and pepper to taste


• Chopped fresh parsley for garnish optional

Instructions:

Set the oven temperature to 375F 190C

Mix the cream cheese and mozzarella cheese in a bowl that is safe to use in the microwave

Microwave the cheeses for 30 second intervals, stirring in between, until they are melted and thoroughly mixed

Mix the almond flour, baking powder, onion, garlic, and salt and pepper in a different bowl

Mix thoroughly after adding the egg and crumbled bacon to the almond flour mixture

Once the almond flour mixture resembles dough, pour the melted cheese mixture into it and stir

Divide the dough into six equal portions and form them into biscuit rounds using your hands

Transfer the biscuit rounds to a silicone baking mat or parchment paper-lined baking sheet

Bake for 12 to 15 minutes, or until the biscuits are firm to the touch and golden brown, in a preheated oven

Take them out of the oven, top with some freshly chopped parsley if you'd like, and allow them to cool for a couple of minutes before serving

Warm from the oven, savor your Cheesy Bacon Fat Head Biscuits!

Ingredients:

• 4 large sweet potatoes, peeled and cubed


• 1/2 cup brown sugar


• 1/4 cup melted butter


• 1/4 cup milk


• 2 eggs, beaten


• 1 teaspoon vanilla extract


• 1/2 teaspoon ground cinnamon


• 1/4 teaspoon ground nutmeg


• 1/4 teaspoon salt


• 1 cup mini marshmallows optional topping

Instructions:

Place the sweet potatoes in the slow cooker

In a bowl, mix together brown sugar, melted butter, milk, beaten eggs, vanilla extract, cinnamon, nutmeg, and salt

Pour the mixture over the sweet potatoes and stir to coat evenly

Cover and cook on low for 6-8 hours or on high for 3-4 hours, until sweet potatoes are tender

If desired, sprinkle mini marshmallows over the sweet potatoes during the last 30 minutes of cooking

Serve hot and enjoy!

Ingredients:

• 1 shot of espresso


• 1 cup of steamed milk


• 2 tablespoons of caramel syrup


• Whipped cream for topping

Instructions:

Use your coffee machine to make a shot of espresso

As another bowl, steam one cup of milk until it's hot and foamy

Put the espresso shot into a pretty cup

Mix in 2 tablespoons of caramel syrup with the coffee

Hold back the foam with a spoon as you pour the steamed milk into the cup

This will let the milk flow first

Put some whipped cream on top of the latte and drizzle more caramel syrup on top of that

Enjoy your rich caramel latte!

Ingredients:

• 1/2 cup 1 stick unsalted butter


• 1 package 10 ounces marshmallows


• 6 cups Rice Krispies cereal

Instructions:

In a large saucepan, melt the unsalted butter over low heat

Continue cooking, stirring frequently, until the butter turns brown and gives off a nutty aroma

This should take about 5-7 minutes

Add the marshmallows to the browned butter and stir continuously until they are completely melted and the mixture is smooth

Remove the saucepan from the heat and immediately add the Rice Krispies cereal

Stir until the cereal is evenly coated with the marshmallow mixture

Transfer the mixture into a greased 9x13 inch baking dish and press it down evenly using a greased spatula or your hands

Allow the treats to cool and set for at least 30 minutes before cutting them into squares

Enjoy your delicious Brown Butter Rice Krispie Treats!