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!

Paleo Green Salad with Ham and Fried Egg

A perfectly fried egg adds flavor and protein to this nutrient-rich Paleo salad that also includes mixed greens and ham without nitrates. This dish is ideal for a Paleo-friendly dinner because it is filling and healthful.

Ingredients:

• 2 cups mixed greens such as spinach, arugula, and kale
• 4 slices of nitrate-free ham, chopped
• 4 eggs
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

Place the chopped ham and mixed greens in a large mixing bowl

Add one tablespoon of olive oil to a skillet and place it over medium heat

Add the eggs to the skillet, crack them, and cook until done, adding salt and pepper to taste

Arrange the ham mixture and mixed greens on individual serving plates

Place a fried egg on top of each plate

If desired, sprinkle with more salt and pepper and the leftover olive oil

Serve right away

Ultimate Mississippi Mud Pie Tart

Indulge in the ultimate Mississippi Mud Pie Tart, featuring a decadent chocolate cookie crust, rich chocolate filling with gooey marshmallows, and a creamy whipped topping. This tart is a delightful twist on the classic Mississippi Mud Pie, perfect for any occasion.

Ingredients:

• 1 1/2 cups chocolate cookie crumbs
• 1/4 cup unsalted butter, melted
• 1/2 cup chopped pecans
• 1/2 cup semisweet chocolate chips
• 1/2 cup milk chocolate chips
• 1/2 cup mini marshmallows
• 1/4 cup unsalted butter
• 1/2 cup granulated sugar
• 1/4 cup unsweetened cocoa powder
• 1/4 teaspoon salt
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/4 cup all-purpose flour
• 1/2 cup heavy cream
• 1 tablespoon powdered sugar
• 1/2 teaspoon vanilla extract
• Whipped cream and additional chocolate chips for garnish

Instructions:

Warm the oven up to 175F 350C

Melt the butter and mix it with the cookie crumbs in a bowl

Put the dough on the bottom and up the sides of a 9-inch tart pan

Spread out the chopped pecans on top of the crust

Spread out the mini marshmallows, semisweet and milk chocolate chips, and pecans evenly

Melt 1/4 cup of butter over medium-low heat in a saucepan

Add the salt, sugar, and cocoa powder and mix them in well

Take it off the heat

Whisk the eggs and vanilla extract together in a different bowl

Slowly whisk in the cocoa mixture until the mixture is smooth

Toss in the flour until it's just mixed in

Pour the mix over the marshmallows and chocolate chips in the tart pan

Bake for 25 to 30 minutes, or until it's set

Take out of the oven and let cool all the way down

Heavy cream, powdered sugar, and vanilla extract should be mixed together in a bowl until stiff peaks form

Cover the tart with whipped cream after it has cooled

If you want, you can add more chocolate chips and whipped cream as a garnish

Put it in the fridge for at least an hour before you serve it

Have fun!

Low Carb Cauliflower Mash

This Low Carb Cauliflower Mash is a creamy and satisfying substitute for mashed potatoes. It's keto-friendly and packed with flavor, making it perfect for anyone looking to reduce their carb intake while still enjoying a delicious side dish.

Ingredients:

• 1 head cauliflower, cut into florets
• 2 cloves garlic, minced
• 2 tablespoons butter
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste

Instructions:

It takes about 8 to 10 minutes for cauliflower florets to get soft when steamed or boiled

Put the cauliflower in a food processor after draining it

Slice the garlic and put it in the food processor along with the butter and Parmesan cheese

Mix until it's creamy and smooth

Add pepper and salt to taste

Instead of mashed potatoes, serve these hot

They are low in carbs

Healthy Chicken & Cheese Taquitos

These Healthy Baked Chicken and Cheese Taquitos are a delicious and nutritious twist on the classic taquito recipe. Packed with lean protein and wholesome ingredients, they make for a satisfying snack or meal.

Ingredients:

• 2 cups shredded cooked chicken breast
• 1 cup shredded reduced-fat cheese
• 1/4 cup salsa
• 1/4 cup chopped fresh cilantro
• 1 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 12 small whole wheat tortillas
• Cooking spray

Instructions:

Preheat oven to 400F 200C

In a large bowl, mix together shredded chicken, cheese, salsa, cilantro, cumin, garlic powder, salt, and black pepper

Warm tortillas according to package instructions to make them more pliable

Place about 1/4 cup of the chicken mixture onto each tortilla, spreading it evenly along one edge

Roll up tightly and place seam-side down on a baking sheet lined with parchment paper

Lightly spray taquitos with cooking spray

Bake for 15-20 minutes, or until the taquitos are golden and crispy

Serve hot with additional salsa or guacamole for dipping, if desired

Fire Noodles with Crispy Tofu

Fire Noodles with Crispy Tofu is a spicy and savory dish that brings bold flavors to your dinner table. The crispy tofu adds a delightful texture contrast to the fiery noodles, while the sauce brings layers of umami and depth to the dish. It's a perfect meal for those who love a bit of heat!

Ingredients:

• 1 block extra-firm tofu, pressed and cubed
• 2 tbsp soy sauce
• 2 tbsp cornstarch
• 1 tbsp sesame oil
• 2 cloves garlic, minced
• 1 inch piece ginger, minced
• 2 tbsp gochujang Korean red pepper paste
• 2 tbsp soy sauce
• 1 tbsp maple syrup
• 2 tsp rice vinegar
• 1 tbsp sesame oil
• 1 tbsp vegetable oil
• 2 green onions, thinly sliced
• 2 packs instant fire noodles vegan-friendly brand
• Sesame seeds, for garnish

Instructions:

Coat the cubed and pressed tofu with cornstarch after tossing it in soy sauce

In a skillet over medium heat, warm the sesame oil

Tofu cubes should be added and cooked until crispy all over

Put aside

Add the ginger and garlic to the same skillet

Saut until aromatic

Stir in sesame oil, rice vinegar, maple syrup, gochujang, and rice vinegar

Mix until well combined

Follow the directions on the package to prepare the instant fire noodles

After the noodles are cooked, combine them with the sauce in the skillet

Toss in the coat

Add the green onions and crispy tofu

Toss once more to mix

Serve hot with sesame seeds on top

Vegan Cucumber Ranch

There is a tasty and creamy plant-based version of ranch dressing called Vegan Cucumber Ranch. It is great for people who are following a whole food plant-based diet because it is made with healthy ingredients and doesn't have any oil in it. Fresh cucumber, herbs, and sour lemon juice come together to make a flavor that is both refreshing and goes well with salads or veggie platters.

Ingredients:

• 1 cup raw cashews, soaked overnight
• 1 cup unsweetened almond milk
• 1 medium cucumber, peeled and diced
• 2 cloves garlic, minced
• 2 tablespoons fresh lemon juice
• 2 tablespoons chopped fresh dill
• 1 tablespoon chopped fresh chives
• 1 tablespoon nutritional yeast
• 1 teaspoon onion powder
• Salt and pepper to taste

Instructions:

Soak cashews and almond milk, then blend them together in a blender

Mix until it's smooth

Chop up some garlic, add it to the blender with some lemon juice, dill, chives, nutritional yeast, onion powder, salt, and pepper

Blend until everything is well mixed and smooth

Check the seasoning and make changes if needed

Put the mixture in a container and put it in the fridge for at least an hour before you serve it

This will give the flavors time to blend

Use it as a salad dressing or as a dip for fresh vegetables

Have fun!