Garlic Lemon Tomato Pasta

This Garlic Lemon Tomato Pasta is a light and refreshing dish that bursts with flavor. The combination of garlic, lemon, and tomatoes creates a vibrant and tangy sauce that perfectly coats the pasta. It's quick and easy to make, making it ideal for a weeknight dinner.

Ingredients:

• 250g pasta
• 4 cloves garlic, minced
• 2 tablespoons olive oil
• 1 lemon, zest and juice
• 2 tomatoes, diced
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

Follow the directions on the package to cook the pasta until it is al dente

Remove the water and set it aside

Warm up the olive oil in a big pan over medium-low heat

Add the minced garlic and cook for about one minute, until the garlic smells good

After you add the diced tomatoes, cook for another two to three minutes, until the tomatoes start to get soft

Put cooked pasta and lemon zest and juice into the pan

Add everything to the bowl and mix it well

Add pepper and salt to taste

Before serving, sprinkle with fresh parsley

Keto Salmon Sheet Pan Meal

This Keto-friendly salmon sheet pan meal is not only low in carbohydrates but also Trim Healthy Mama (THM) friendly. It's packed with healthy fats and nutrients, making it a perfect choice for a satisfying and nutritious dinner.

Ingredients:

• 4 salmon fillets
• 1 pound asparagus, trimmed
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 tablespoon olive oil
• Salt and pepper to taste
• 2 tablespoons lemon juice
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• 1 teaspoon onion powder

Instructions:

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

Fillets of salmon, asparagus, and sliced bell pepper should all be put on a sheet pan

Add olive oil to the salmon and vegetables

Add pepper and salt

Put minced garlic, dried thyme, paprika, and onion powder in a small bowl and mix them together

The lemon-garlic mix should be brushed on top of the salmon and vegetables

Place the dish in an oven that has already been heated up

Bake for 15 to 20 minutes, or until the vegetables are soft and the salmon is cooked through

Enjoy while hot!

No Bake Salted Caramel Coconut Macaroons

Indulge in the perfect combination of sweet, salty, and chewy with these no-bake salted caramel coconut macaroons. They are incredibly easy to make and require just a handful of ingredients.

Ingredients:

• 2 cups shredded coconut
• 1/2 cup sweetened condensed milk
• 1/4 cup salted caramel sauce
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla extract
• 1/2 cup semisweet chocolate chips

Instructions:

In a mixing bowl, combine the shredded coconut, sweetened condensed milk, salted caramel sauce, salt, and vanilla extract

Mix well until all ingredients are thoroughly combined

Using a spoon or your hands, scoop out small portions of the mixture and form them into small macaroon-shaped cookies

Place them on a parchment paper-lined tray

In a microwave-safe bowl, melt the semisweet chocolate chips in 30-second intervals, stirring each time, until the chocolate is smooth and fully melted

Dip the bottom of each macaroon into the melted chocolate and return them to the parchment paper-lined tray

Drizzle the remaining melted chocolate over the top of the macaroons for added flavor and decoration

Sprinkle a pinch of sea salt over the chocolate-covered macaroons for a delightful salty contrast

Place the tray in the refrigerator for about 30 minutes or until the chocolate has set

Once the chocolate is firm, your No Bake Salted Caramel Coconut Macaroons are ready to be enjoyed!

Easy Homemade Kid-Friendly Mini Corn Dogs

These Easy Homemade Kid-Friendly Mini Corn Dogs are perfect for a fun snack or meal for kids and adults alike. They're crispy on the outside and perfectly bite-sized!
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Ingredients:

• 1 package mini hot dogs
• 1 cup cornmeal
• 1 cup all-purpose flour
• 2 tablespoons granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 1 egg
• Vegetable oil, for frying

Instructions:

Preheat oil in a deep fryer or large pot to 375F 190C

In a medium bowl, whisk together cornmeal, flour, sugar, baking powder, and salt

In another bowl, whisk together milk and egg

Pour wet ingredients into dry ingredients and stir until combined

Skewer mini hot dogs onto wooden sticks

Dip each hot dog into the batter, coating completely

Carefully place coated hot dogs into the hot oil, frying in batches for 2-3 minutes or until golden brown

Remove from oil and drain on paper towels

Serve warm with ketchup and mustard for dipping

Keto Cauliflower Mac and Cheese

There are no carbs in this Keto Cauliflower Mac and Cheese, but it tastes just as good. With its creamy and cheesy texture, it's a great way to satisfy your cravings while staying on the keto diet.

Ingredients:

• 1 medium cauliflower head, cut into florets
• 1 cup heavy cream
• 2 cups shredded sharp cheddar cheese
• 2 tablespoons cream cheese
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• Chopped parsley for garnish optional

Instructions:

Warm the oven up to 190C 375F

About 5 to 7 minutes of steaming will make the cauliflower florets soft

Drain well

Heavy cream, cream cheese, garlic powder, salt, and pepper should all be mixed together in a saucepan over medium-low heat

As you stir, the cream cheese will melt and the mixture will become smooth

Take the pan off the heat

Add the shredded cheddar cheese and mix it in until it's smooth and melted

Flours of steamed cauliflower should be put in a baking dish

Put cheese sauce on top of the cauliflower

After the oven is hot, bake it for 15 to 20 minutes, or until the top is bubbly and golden brown

If you want, you can add chopped parsley as a garnish

Enjoy while hot!

Classic Pressure Cooker Chicken

This is a quick and tasty pressure cooker chicken recipe that has the right amount of spices and is moist and tender.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup chicken broth
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• Salt and pepper to taste
• 2 tablespoons olive oil

Instructions:

Season chicken breasts with garlic powder, onion powder, thyme, paprika, salt, and pepper

Heat olive oil in the pressure cooker on saut mode

Brown chicken breasts on both sides for 2-3 minutes each

Add chicken broth to the pressure cooker

Secure the lid and set to high pressure for 8 minutes

Naturally release pressure for 5 minutes, then quick release

Remove chicken, let it rest for a few minutes, and slice before serving

Slow Cooker Pulled Pork

Indulge in the incredible taste of Slow Cooker Pulled Pork. This amazingly easy recipe yields tender, flavorful pork that's perfect for sandwiches, tacos, or any way you desire.

Ingredients:

• 4-5 lbs pork shoulder, trimmed and cut into large chunks
• 1 large onion, sliced
• 4 cloves garlic, minced
• 1 cup chicken broth
• 1/4 cup apple cider vinegar
• 1/4 cup soy sauce
• 1/4 cup brown sugar
• 1 tablespoon smoked paprika
• 1 teaspoon cumin
• 1 teaspoon dried thyme
• 1/2 teaspoon cayenne pepper optional
• Salt and pepper to taste

Instructions:

In the slow cooker's bottom, put the garlic and onions that have been sliced

Some of the things you can use to season the pork chunks are salt, pepper, cumin, dried thyme, and cayenne pepper, if you want to use it

Put them on top of the garlic and onions

Put the apple cider vinegar, soy sauce, brown sugar, and chicken broth in a bowl and mix them together

Put the mix on top of the pork

Leave the lid on and set the heat to low

Cook for 8 to 10 hours, or until the pork is very tender and easy to shred

Take the pork out of the slow cooker when it's done cooking and shred it with two forks

Remove any extra fat from the liquid that you are cooking

Put the shredded pork back in the slow cooker, mix it with the cooking liquid, and cook for another 30 minutes so the flavors can soak in

You can put the tasty Slow Cooker Pulled Pork on buns, tortillas, or your favorite sides

Have fun with the incredibly simple and tasty pulled pork!

Easy Chili Lime Fish Tacos

These simple fish tacos with lime and chili are full of flavor and great for a quick and tasty weeknight meal. The tilapia fillets have a zesty kick from the spicy chili powder and sour lime marinade. They go well with the fresh toppings and warm corn tortillas.

Ingredients:

• 4 tilapia fillets
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon chili powder
• 1 teaspoon cumin
• Salt and pepper to taste
• Juice of 2 limes
• 8 small corn tortillas
• 1 cup shredded cabbage
• 1/2 cup diced tomatoes
• 1/4 cup chopped cilantro
• Sliced avocado for garnish
• Lime wedges for serving

Instructions:

Cut up garlic, chili powder, cumin, salt, pepper, and lime juice and put them in a small bowl

This will make a marinade

Spread out the tilapia fillets in a shallow dish

Pour the marinade over them over

Give them at least 15 minutes to soak

Put the pan or grill over medium-high heat

The tilapia fillets should be cooked for three to four minutes on each side, or until they are fully cooked and flaky when you use a fork

For about 30 seconds on each side, warm the corn tortillas on the grill pan

To put together tacos, put some shredded cabbage and a cooked tilapia fillet on each tortilla

Cover it with avocado slices, chopped cilantro, and tomato chunks

Put lime wedges on the side and serve

Have fun with your easy and tasty chili lime fish tacos!

Gluten-Free Caramelized Onion Houmous

Enjoy this gluten-free caramelized onion houmous as a delicious and flavorful dip or topping. It's perfect for those with coeliac disease or anyone looking for a gluten-free snack option. The sweetness of the caramelized onions pairs beautifully with the creamy houmous.

Ingredients:

• 2 large onions, thinly sliced
• 2 tablespoons olive oil
• 1 can 15 oz chickpeas, drained and rinsed
• 3 cloves garlic, minced
• 3 tablespoons tahini
• 2 tablespoons lemon juice
• 1/2 teaspoon ground cumin
• 1/2 teaspoon paprika
• Salt and pepper to taste
• Fresh parsley leaves for garnish

Instructions:

In a large skillet, heat the olive oil over medium-low heat

Add the thinly sliced onions and cook, stirring occasionally, until they become caramelized and golden brown, about 25-30 minutes

Set aside to cool

In a food processor, combine the caramelized onions, chickpeas, minced garlic, tahini, lemon juice, ground cumin, paprika, salt, and pepper

Process until the mixture is smooth and creamy, scraping down the sides of the bowl as needed

Taste and adjust the seasoning if necessary

Transfer the gluten-free caramelized onion houmous to a serving bowl

Garnish with fresh parsley leaves

Serve with gluten-free crackers, carrot sticks, or your favorite dipping vegetables

Cheesy Quinoa Cakes with Roasted Garlic and Lemon Aioli

These Cheesy Quinoa Cakes with Roasted Garlic and Lemon Aioli are a delicious and nutritious way to enjoy quinoa. The crispy quinoa patties are packed with cheesy goodness and served with a creamy and tangy aioli that's bursting with flavor.

Ingredients:

• 2 cups cooked quinoa
• 1 cup shredded cheddar cheese
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 2 tablespoons chopped fresh parsley
• 1/4 cup breadcrumbs
• 1 egg, beaten
• Salt and pepper to taste
• 1/4 cup mayonnaise
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• 1 head of garlic
• Olive oil for roasting
• Cooking spray

Instructions:

Preheat your oven to 400F 200C

Cut the top off the head of garlic, drizzle with olive oil, wrap it in aluminum foil, and roast for about 30 minutes or until the cloves are soft and golden

In a mixing bowl, combine the cooked quinoa, shredded cheddar cheese, grated Parmesan cheese, minced garlic, chopped parsley, breadcrumbs, beaten egg, salt, and pepper

Mix until well combined

Form the quinoa mixture into 8-10 patties

Heat a non-stick skillet over medium heat and lightly coat with cooking spray

Cook the quinoa cakes for about 3-4 minutes on each side or until they are golden brown and crispy

While the quinoa cakes are cooking, prepare the aioli

Squeeze the roasted garlic cloves into a small bowl and mash them

Add mayonnaise, lemon juice, and lemon zest

Stir until well combined

Serve the cheesy quinoa cakes hot with a dollop of the roasted garlic and lemon aioli on top

Enjoy!

Down Home Beef Barley Soup

A hearty beef barley soup that will warm you up on a cold day. It has tender beef, healthy barley, and tasty vegetables that are all cooked in a rich beef broth.

Ingredients:

• 1 lb beef chuck, diced
• 1 onion, chopped
• 2 carrots, sliced
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• 1 cup pearl barley
• 8 cups beef broth
• 2 bay leaves
• 1 tsp dried thyme
• Salt and pepper to taste
• 2 tbsp olive oil

Instructions:

In a large pot, heat olive oil over medium heat

Add diced beef chuck and cook until browned on all sides

Add chopped onion, sliced carrots, chopped celery, and minced garlic

Cook until vegetables are softened

Stir in pearl barley, beef broth, bay leaves, dried thyme, salt, and pepper

Bring soup to a boil, then reduce heat and simmer for 1 hour or until beef is tender and barley is cooked through

Adjust seasoning if necessary

Serve hot and enjoy!

Quick Fish Tacos with Avocado Ranch Dressing

These quick and tasty fish tacos are perfect for a weeknight dinner. The crispy fried fish is complemented by the creamy and flavorful avocado ranch dressing, making these tacos a family favorite.

Ingredients:

• 1 lb white fish fillets
• 1 cup all-purpose flour
• 1 tsp chili powder
• 1/2 tsp cumin
• Salt and pepper to taste
• 1 cup panko breadcrumbs
• 1 egg, beaten
• 8 small corn tortillas
• 1 cup shredded lettuce
• 1 cup diced tomatoes
• 1/2 cup diced red onion
• 1/2 cup chopped cilantro
• 1 ripe avocado, sliced
• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 1/4 cup buttermilk
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp dried dill
• 1/2 tsp dried parsley
• Juice of 1 lime
• Oil for frying

Instructions:

Add salt, pepper, chili powder, and cumin to the fish fillets

Put some flour on each fillet, then dip them in an egg, and finally cover them with panko breadcrumbs

In a pan over medium-high heat, add the oil

Fry the fish fillets for three to four minutes on each side, or until they are golden brown and cooked all the way through

To make the avocado ranch dressing, put buttermilk, garlic powder, onion powder, dried dill, dried parsley, sour cream, and lime juice in a small bowl

To make the corn tortillas soft, heat them in a dry skillet or the microwave

To make tacos, put a fried fish piece on each tortilla and then add diced tomatoes, red onion, cilantro, and avocado slices on top

Add the avocado ranch dressing and serve right away

Have fun with your Quick Fish Tacos with Avocado Ranch Dressing!

Vegan Apple Cider Doughnut Muffins with Stewed Apple Pie Filling

These muffins taste like apple cider doughnuts and have a delicious stewed apple pie filling. They come in a vegan-friendly package. These are great for a cozy breakfast or snack!

Ingredients:

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1 cup unsweetened applesauce
• 1/2 cup apple cider
• 1/4 cup vegetable oil
• 1 tsp vanilla extract
• For the Stewed Apple Pie Filling:
• 2 cups diced apples peeled and cored
• 1/4 cup brown sugar
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 cup water
• 1 tsp cornstarch

Instructions:

Preheat your oven to 350F 175C

Grease a muffin tin or line it with muffin liners

In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, cinnamon, and nutmeg

In a separate bowl, combine the applesauce, apple cider, vegetable oil, and vanilla extract

Pour the wet ingredients into the dry ingredients and stir until just combined

Be careful not to overmix; it's okay if there are a few lumps

Spoon the muffin batter into the prepared muffin tin, filling each cup about 2/3 full

To make the Stewed Apple Pie Filling, combine the diced apples, brown sugar, cinnamon, nutmeg, water, and cornstarch in a small saucepan

Cook over medium heat, stirring frequently, until the apples are tender and the mixture thickens, about 5-7 minutes

Remove from heat

Spoon a generous spoonful of the stewed apple pie filling onto the center of each muffin batter

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the muffin not the filling comes out clean

Remove the muffins from the oven and allow them to cool in the tin for a few minutes before transferring them to a wire rack to cool completely

Once cooled, you can optionally dust the muffins with powdered sugar or cinnamon for extra flavor

Enjoy your delicious Vegan Apple Cider Doughnut Muffins with Stewed Apple Pie Filling!

Savory Spinach and Cheese Quiche

This savory spinach and cheese quiche is a perfect addition to your brunch celebration. It's a delightful combination of fluffy eggs, fresh spinach, and cheesy goodness. Whether you're hosting a special brunch or simply looking for a tasty meal, this quiche will impress your guests.

Ingredients:

• 1 pie crust
• 4 large eggs
• 1 cup milk
• 1 cup fresh spinach, chopped
• 1 cup shredded cheese your choice
• 1/2 cup diced onion
• 1/2 cup diced bell pepper
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon dried thyme

Instructions:

Preheat your oven to 375F 190C

Place the pie crust in a pie dish and set aside

In a skillet, saut the diced onion and bell pepper until they become tender, then add the chopped spinach and cook until wilted

Remove from heat and let it cool slightly

In a bowl, whisk together the eggs, milk, salt, black pepper, garlic powder, and dried thyme

Spread the sauted vegetables evenly in the pie crust, and then sprinkle the shredded cheese on top

Pour the egg mixture over the vegetables and cheese in the pie crust

Bake in the preheated oven for 30-35 minutes or until the quiche is set and the top is lightly golden brown

Remove from the oven and allow it to cool for a few minutes before slicing and serving

Enjoy your delicious spinach and cheese quiche!