Strawberry Date Smoothie

This vegan strawberry date smoothie is a delicious and nutritious way to start your day. Packed with fresh strawberries, sweet dates, and creamy almond milk, it's a perfect breakfast or snack option.

Ingredients:

• 1 cup fresh strawberries
• 2 ripe bananas, frozen
• 4-5 pitted dates
• 1 cup almond milk
• 1 tablespoon chia seeds optional
• 1 teaspoon vanilla extract optional
• Ice cubes optional

Instructions:

In a blender, mix all the ingredients together

Mix until it's creamy and smooth

You can add ice cubes to make it colder if you want to

Pour into glasses and serve right away

Chicken Bacon Ranch Casserole

This Chicken Bacon Ranch Casserole is a rich and creamy dish with crispy bacon, tender chicken, lots of cheese, and the classic ranch dressing taste. It's simple to make and great for a cozy family dinner.

Ingredients:

• 1 lb chicken breast, cooked and shredded
• 6 slices bacon, cooked and crumbled
• 1 cup ranch dressing
• 1 cup shredded cheddar cheese
• 1 can cream of chicken soup
• 1/2 cup milk
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp black pepper
• 1/2 tsp salt
• 8 oz penne pasta, cooked al dente

Instructions:

Preheat oven to 375F 190C

In a large bowl, combine cooked shredded chicken, crumbled bacon, ranch dressing, shredded cheddar cheese, cream of chicken soup, milk, garlic powder, onion powder, black pepper, and salt

Mix well

Add cooked penne pasta to the mixture and stir until everything is evenly combined

Transfer the mixture to a greased casserole dish

Bake in the preheated oven for 25-30 minutes, or until bubbly and golden brown on top

Remove from the oven and let it cool slightly before serving

Enjoy your delicious Chicken Bacon Ranch Casserole!

Quinoa Chicken Cordon Bleu Casserole with Couscous

This casserole is a tasty take on the traditional Chicken Cordon Bleu. It has couscous, quinoa, chicken, ham, and Swiss cheese in a creamy sauce. You can eat this meal any day of the week because it's comforting and filling.

Ingredients:

• 1 cup quinoa
• 2 cups chicken broth
• 2 boneless, skinless chicken breasts, cooked and diced
• 1 cup diced ham
• 1 cup shredded Swiss cheese
• 1 cup diced broccoli florets
• 1/2 cup diced red bell pepper
• 1/2 cup diced onion
• 1/2 cup milk
• 2 tablespoons all-purpose flour
• 2 tablespoons butter
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon paprika
• 1/4 teaspoon garlic powder
• 1 cup cooked couscous

Instructions:

Turn on your oven and heat it up to 375F 190C

Run cold water over the quinoa several times to clean it

Rinse the quinoa and put it in a medium saucepan with chicken broth

Once it starts to boil, lower the heat, cover, and let it cook for about 15 minutes, or until the quinoa is done and the liquid is absorbed

Take it off the heat and use a fork to fluff it up

Melt the butter over medium heat in a different saucepan

Put in the diced onion and red bell pepper, and cook them until they get soft

Add the flour and stir it in

Cook for one to two minutes, until it turns into a paste

Slowly add the milk while whisking the mixture so that it thickens and smooths out

Stir the garlic powder, paprika, salt, and black pepper into the sauce until everything is well mixed

Take it off the heat

The cooked couscous, chicken, ham, and broccoli florets should all be put in a large bowl and mixed together

Combine well

Along with the quinoa and chicken, pour the creamy sauce over the top and mix it all together

Put the mixture in a casserole dish that has been greased, and then sprinkle the shredded Swiss cheese on top of it

Put the casserole in an oven that has already been heated up

Bake for 20 to 25 minutes, or until it is hot all the way through and the cheese is melted and bubbly

Take it out of the oven and let it cool down for a few minutes before you serve it

Thanks for reading! Enjoy your hot Quinoa Chicken Cordon Bleu Casserole with Couscous!

Strawberry Salsa with Balsamic Vinegar

This strawberry salsa with balsamic vinegar is a refreshing and tangy dip that pairs perfectly with chips or as a topping for grilled chicken or fish. The combination of sweet strawberries, aromatic basil, tangy balsamic vinegar, and zesty lemon zest creates a burst of flavor in every bite.

Ingredients:

• 1 cup strawberries, diced
• 2 tablespoons balsamic vinegar
• 2 tablespoons chopped fresh basil
• 1 teaspoon lemon zest

Instructions:

Diced strawberries, balsamic vinegar, chopped fresh basil, and lemon zest should all be put in a bowl together

Mix the ingredients together well until they are all evenly mixed in

Put it in the fridge for at least 30 minutes before serving so the flavors can mix

Potato Chip Cookies

These Potato Chip Cookies have a delicious combination of sweet and salty flavors. The crushed potato chips give the classic chocolate chip cookie a unique crunch.

Ingredients:

• 1 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 3/4 cup brown sugar, packed
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups crushed potato chips
• 1 cup semisweet chocolate chips

Instructions:

Preheat the oven to 350F 175C and line baking sheets with parchment paper

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

Beat in the eggs one at a time, then stir in the vanilla extract

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

Gradually add the dry ingredients to the butter mixture and mix until just combined

Fold in the crushed potato chips and chocolate chips

Drop spoonfuls of dough onto the prepared baking sheets

Bake for 10-12 minutes, or until the edges are golden brown

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

Blackened Mahi Mahi

This Blackened Mahi Mahi recipe is a simple, quick, and delicious seafood dish that is also gluten-free. The combination of spices creates a flavorful crust on the outside while keeping the fish moist and tender on the inside.

Ingredients:

• 4 Mahi Mahi fillets 6 oz each
• 2 tbsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1/2 tsp cayenne pepper
• 1/2 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil

Instructions:

In a small bowl, mix paprika, garlic powder, onion powder, thyme, oregano, cayenne pepper, salt, and black pepper to make the blackening seasoning

Pat dry Mahi Mahi fillets with paper towels

Rub the blackening seasoning evenly onto both sides of the fillets

Heat olive oil in a skillet over medium-high heat

Once the skillet is hot, add the Mahi Mahi fillets and cook for 3-4 minutes on each side, or until blackened and cooked through

Serve hot, garnished with lemon wedges and fresh parsley if desired

Vegan Pumpkin Cream Cheese Muffins

Vegan muffins that taste great and have a creamy surprise inside are great for baking in the fall.

Ingredients:

• 1 3/4 cups all-purpose flour
• 1 cup canned pumpkin puree
• 1/2 cup maple syrup
• 1/3 cup coconut oil, melted
• 1 tsp vanilla extract
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp ground ginger
• 1/2 cup vegan cream cheese, softened
• 1/4 cup powdered sugar

Instructions:

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

Mix the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger in a large bowl with a whisk

Put pumpkin puree, maple syrup, melted coconut oil, and vanilla extract in a different bowl and mix them together

Mix the wet and dry ingredients together until they are just barely mixed

While vegan cream cheese is soft, mix powdered sugar in a small bowl until the mixture is smooth

Put about half of the pumpkin batter into each muffin tin

Put a small amount of the cream cheese mixture into each muffin tin

Then, fill the tins up with more pumpkin batter

Put it in the oven and bake for 20 to 25 minutes, or until a toothpick stuck in the middle comes out clean

Let them cool for 5 minutes in the muffin tin, then move them to a wire rack to cool all the way through

Have fun!