Easy Hamburger Soup

This Easy Hamburger Soup is a comforting and hearty meal perfect for chilly days. Made with simple ingredients and cooked in a slow cooker, it's a convenient dish that the whole family will love.

Ingredients:

• 1 lb ground beef
• 1 onion, diced
• 3 cloves garlic, minced
• 3 carrots, sliced
• 3 celery stalks, sliced
• 1 can 14
• 5 oz diced tomatoes
• 4 cups beef broth
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• 1 cup frozen corn kernels
• 1 cup frozen peas

Instructions:

In a skillet, cook ground beef until browned

Drain excess fat

Transfer cooked beef to a slow cooker

Add diced onion, minced garlic, sliced carrots, sliced celery, diced tomatoes, beef broth, dried oregano, dried basil, salt, and pepper to the slow cooker

Stir well to combine all ingredients

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

During the last 30 minutes of cooking, add frozen corn and peas

Once vegetables are tender and soup is heated through, serve hot

Enjoy!

Creamy White Chicken Chili

This Creamy White Chicken Chili is a tasty and comforting take on regular chili. That chicken is soft, the white beans are creamy, and the broth is full of spices. This soup will warm you up on a cold day.

Ingredients:

• 1 lb chicken breasts, diced
• 1 tbsp olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 2 cans white beans, drained and rinsed
• 1 can diced green chilies
• 4 cups chicken broth
• 1 tsp cumin
• 1/2 tsp oregano
• 1/4 tsp cayenne pepper
• Salt and pepper to taste
• 1/2 cup heavy cream
• 1 cup shredded Monterey Jack cheese
• 1/4 cup chopped fresh cilantro

Instructions:

In a large pot, heat olive oil over medium heat

Add diced chicken breasts and cook until no longer pink

Add diced onion and minced garlic, cook until softened

Stir in white beans, diced green chilies, chicken broth, cumin, oregano, cayenne pepper, salt, and pepper

Bring to a simmer and let cook for 20 minutes

Stir in heavy cream and shredded Monterey Jack cheese until melted and creamy

Remove from heat and stir in chopped cilantro

Serve hot, garnished with additional cheese and cilantro if desired

Clean Mango Slaw

A refreshing and vibrant slaw featuring the sweetness of mangoes paired with crisp cabbage, bell pepper, and fresh herbs, dressed in a tangy lime vinaigrette.

Ingredients:

• 1 large mango, julienned
• 2 cups shredded cabbage
• 1 red bell pepper, thinly sliced
• 1/2 cup chopped fresh cilantro
• 1/4 cup chopped green onions
• 1/4 cup lime juice
• 2 tablespoons rice vinegar
• 1 tablespoon maple syrup
• 1 tablespoon sesame oil
• Salt and pepper to taste

Instructions:

In a large bowl, combine mango, cabbage, bell pepper, cilantro, and green onions

In a small bowl, whisk together lime juice, rice vinegar, maple syrup, sesame oil, salt, and pepper

Pour the dressing over the mango slaw and toss until well coated

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

Garnish with additional cilantro and green onions if desired before serving

Mango Ginger Yogurt Popsicles

You will love how these Mango Ginger Yogurt Popsicles taste with their sweet mangoes, tangy Greek yogurt, and spicy ginger. It's great for a hot summer day or as a healthy dessert.

Ingredients:

• 2 ripe mangoes, peeled and diced
• 1 cup Greek yogurt
• 2 tablespoons honey
• 1 teaspoon freshly grated ginger

Instructions:

In a blender, combine diced mangoes, Greek yogurt, honey, and grated ginger

Blend until smooth and creamy

Pour the mixture into popsicle molds

Insert popsicle sticks into the molds

Freeze for at least 4 hours or until firm

To remove popsicles from molds, run under warm water for a few seconds and gently pull them out

Enjoy your refreshing Mango Ginger Yogurt Popsicles!

Crockpot Pulled Buffalo Chicken

Tender chicken breasts cooked in buffalo sauce and seasonings until they're fall-apart tender, then topped with melted cheddar cheese for an extra flavor boost.

Ingredients:

• 3 lbs chicken breasts
• 1 cup buffalo sauce
• 1/2 cup chicken broth
• 1/4 cup ranch dressing
• 1/4 cup butter
• 1 cup shredded cheddar cheese

Instructions:

Place chicken breasts in the crockpot

In a bowl, mix together buffalo sauce, chicken broth, ranch dressing, and butter

Pour over chicken

Cover and cook on low for 6-8 hours or on high for 3-4 hours, until chicken is tender and can be easily shredded with a fork

Shred chicken using two forks directly in the crockpot

Sprinkle shredded cheddar cheese over the top of the pulled chicken

Cover and cook on low for an additional 15-20 minutes, or until cheese is melted and bubbly

Serve hot as desired

Peanut Butter Brownies

These Peanut Butter Brownies are a delightful combination of rich chocolate and creamy peanut butter, creating a decadent treat that will satisfy any sweet tooth.

Ingredients:

• 1 cup creamy peanut butter
• 1/2 cup unsalted butter
• 1 cup granulated sugar
• 1/2 cup brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup all-purpose flour
• 1/4 cup cocoa powder
• 1/4 teaspoon salt
• 1/2 cup chocolate chips optional

Instructions:

Preheat the oven to 350F 175C

Grease a 9x9 inch baking pan

In a microwave-safe bowl, melt together the peanut butter and unsalted butter until smooth

Stir in the granulated sugar and brown sugar until well combined

Add the eggs and vanilla extract, mixing until incorporated

In a separate bowl, whisk together the flour, cocoa powder, and salt

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

If desired, fold in chocolate chips

Pour the batter into the prepared baking pan and spread it evenly

Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs

Allow the brownies to cool completely in the pan before slicing and serving

Raw Vegan Granola & Persimmon Strawberry Smoothie

Indulge in a wholesome and satisfying raw vegan breakfast with this delightful combination of crunchy granola and refreshing smoothie. Packed with nutritious ingredients and bursting with flavor, this recipe is perfect for starting your day on a healthy note.

Ingredients:

• 1 cup rolled oats
• 1/2 cup almonds, chopped
• 1/4 cup pumpkin seeds
• 1/4 cup sunflower seeds
• 1/4 cup shredded coconut
• 2 tablespoons maple syrup
• 1 tablespoon coconut oil, melted
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• Pinch of salt
• 2 ripe persimmons, peeled and chopped
• 1 cup strawberries, hulled
• 1 ripe banana
• 1 cup almond milk
• 1 tablespoon chia seeds
• 1 tablespoon agave syrup optional, for extra sweetness

Instructions:

Cut up almonds, sunflower seeds, pumpkin seeds, shredded coconut, melted coconut oil, vanilla extract, ground cinnamon, and a pinch of salt

Put the ingredients in a large bowl and mix them together

Well mix until coated all over

Spread the mixture out evenly on a baking sheet that has been lined with parchment paper

Dry it at 115F 45C for 4 to 6 hours, or until it is crisp

You could also use a dehydrator if you have one

Put the chopped persimmons, strawberries, banana, almond milk, and chia seeds in a blender

Mix until it's creamy and smooth

Feel free to add more agave syrup if you think it needs it

You can put the persimmon strawberry smoothie on top of or on the side of the raw vegan granola

Enjoy the healthy and tasty snack or breakfast!

Paleo Thanksgiving Caramelized Onion and Sausage Stuffing

This Thanksgiving-worthy Paleo stuffing is made with sausage, caramelized onions, and cauliflower rice. It's flavorful and filling. This flavor-filled stuffing is free of gluten.

Ingredients:

• 1 lb Paleo-friendly sausage
• 2 large yellow onions, thinly sliced
• 4 cups cauliflower rice
• 1 cup diced celery
• 1 cup diced carrots
• 1/2 cup chopped fresh parsley
• 2 cloves garlic, minced
• 2 cups chicken or turkey broth
• 2 tsp dried sage
• 1 tsp dried rosemary
• 1 tsp dried thyme
• Salt and pepper to taste
• 2 tbsp ghee or coconut oil for cooking

Instructions:

In a large skillet, cook the Paleo-friendly sausage over medium heat until browned

Break it into small pieces as it cooks

Once done, remove it from the skillet and set aside

In the same skillet, add 2 tablespoons of ghee or coconut oil

Add the thinly sliced onions and cook over medium-low heat, stirring occasionally, until they caramelize and turn golden brown

This may take about 30-40 minutes

While the onions are caramelizing, in a separate pot, steam the cauliflower rice until it's tender but not mushy

Drain any excess moisture and set it aside

Once the onions are caramelized, add the diced celery, carrots, and minced garlic to the skillet

Cook for another 5-7 minutes until the vegetables start to soften

Stir in the dried sage, rosemary, thyme, salt, and pepper into the skillet with the vegetables

Add the cooked sausage and steamed cauliflower rice to the skillet

Mix everything together thoroughly

Pour in the chicken or turkey broth to moisten the stuffing and bring it all together

Cook for an additional 5-7 minutes until everything is heated through and well combined

Remove the skillet from the heat and stir in the chopped fresh parsley

Serve your Paleo Thanksgiving Caramelized Onion and Sausage Stuffing as a delicious and Paleo-friendly side dish for your Thanksgiving feast!

The Best Lobster Noodles Recipe

Indulge in the ultimate seafood delight with these delectable lobster noodles. Juicy lobster meat is stir-fried with flavorful aromatics and tossed with savory noodles in a rich sauce, creating a dish that's both elegant and satisfying.

Ingredients:

• 2 live lobsters, about 1 1/2 pounds each
• 8 ounces fresh Chinese egg noodles
• 2 tablespoons vegetable oil
• 4 cloves garlic, minced
• 1 inch ginger, sliced
• 1/2 cup chicken stock
• 2 tablespoons oyster sauce
• 1 tablespoon soy sauce
• 1 tablespoon Shaoxing wine
• 1 teaspoon sugar
• 1/2 teaspoon sesame oil
• 2 green onions, chopped
• Salt and pepper to taste

Instructions:

Bring a large pot of water to a boil

Add lobsters and cook for 8 minutes

Remove lobsters and let cool

Remove meat from shells and chop into bite-sized pieces

Cook noodles according to package instructions

Drain and set aside

Heat vegetable oil in a large pan over medium heat

Add garlic and ginger, cook until fragrant

Add lobster meat to the pan, stir-fry for 1-2 minutes

Pour in chicken stock, oyster sauce, soy sauce, Shaoxing wine, sugar, and sesame oil

Stir well to combine

Add cooked noodles to the pan, toss to coat evenly with the sauce

Cook for an additional 2-3 minutes until heated through

Season with salt and pepper to taste

Garnish with chopped green onions before serving

Marshmallow Fudge

This recipe for Marshmallow Fudge is a great treat for Christmas or any other special event. It's thick, creamy, and full of little marshmallows that make it even better. You can also add nuts if you want them to have more crunch.

Ingredients:

• 3 cups semi-sweet chocolate chips
• 1 can 14 ounces sweetened condensed milk
• 1/4 cup unsalted butter
• 1 teaspoon vanilla extract
• 2 cups mini marshmallows
• 1/2 cup chopped nuts optional

Instructions:

Put parchment paper around the edges of an 8x8 inch 20x20 cm square baking pan, leaving some overhang to make it easy to take off later

Put the chocolate chips, sweetened condensed milk, and butter in a medium-sized saucepan and set it over low heat

Mix the ingredients together until they are smooth

After taking the pan off the heat, add the vanilla extract and stir it in

Make sure the mini marshmallows and chopped nuts if using are spread out evenly after you add them

Pour the fudge mix into the baking pan that has been prepared

Use a spatula to smooth the top

Put the fudge in the fridge for at least two hours, or until it sets

Use the extra pieces of parchment paper to lift the fudge out of the pan after it has set

Cut it into squares or bars by putting it on a cutting board

Serve your tasty Marshmallow Fudge and enjoy it!

Mediterranean Quinoa Buddha Bowl with Roasted Red Pepper Sauce

A tasty and healthy quinoa salad bowl with a tangy roasted red pepper sauce that is based on the Mediterranean diet. Fresh ingredients and flavors that are packed in.

Ingredients:

• 1 cup quinoa
• 2 cups water
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/2 red onion, finely chopped
• 1/2 cup Kalamata olives, pitted and sliced
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh mint leaves, chopped
• 1/2 cup feta cheese, crumbled
• 1 can chickpeas, drained and rinsed
• Salt and pepper to taste
• 2 tablespoons olive oil
• Juice of 1 lemon

Instructions:

Rinse the quinoa under cold water, then combine it with 2 cups of water in a saucepan

Bring the quinoa to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until all the water is absorbed and the quinoa is cooked

Fluff the quinoa with a fork and let it cool

In a large bowl, combine the cooled quinoa, cherry tomatoes, cucumber, red onion, Kalamata olives, parsley, mint, feta cheese, and chickpeas

In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper to make the dressing

Pour the dressing over the salad and toss everything together until well combined

Serve the Mediterranean Quinoa Buddha Bowl with Roasted Red Pepper Sauce immediately or refrigerate for later

Enjoy!