butasparrow

[butasparrow]

Enjoy the deliciousness of a guilt-free frozen chocolate s'mores pie. For a sugary treat with less calories, try this reduced-calorie rendition of the traditional dessert. This delicious frozen pie has graham cracker crust, marshmallows, and creamy chocolate ice cream.

Ingredients: 1 1/2 cups of graham cracker crumbs. 1/4 cup of unsweetened cocoa powder. 1/4 cup of melted coconut oil. 1/4 cup of honey. 1 pint of low-fat chocolate ice cream. 1 cup of mini marshmallows. 1/4 cup of mini chocolate chips. 1/4 cup of crushed graham crackers. Cooking spray.

Instructions: In a bowl, combine graham cracker crumbs, cocoa powder, melted coconut oil, and honey. Mix until well combined. Press the graham cracker mixture into the bottom of a 9-inch pie pan that has been sprayed with cooking spray. Bake the crust in a preheated oven at 350F 175C for 10 minutes, then let it cool completely. Once the crust is cooled, spread the low-fat chocolate ice cream evenly over the crust. Sprinkle mini marshmallows and mini chocolate chips over the ice cream layer. Top with crushed graham crackers for added texture and flavor. Cover the pie with plastic wrap and freeze for at least 4 hours or until firm. Before serving, you can use a kitchen torch to lightly brown the marshmallows for that classic s'mores look. Slice and enjoy your Skinny Frozen Chocolate S'mores Pie!

Prep Time: 20 minutes

Cook Time: 10 minutes

Sean

[butasparrow]

This One Pot Chicken in Lime Coconut Sauce is a flavorful and easy dish that combines the zesty freshness of lime with the richness of coconut milk. Perfect for a quick weeknight meal!

Ingredients: 4 boneless, skinless chicken breasts. Salt and pepper to taste. 1 tablespoon olive oil. 1 small onion, finely chopped. 3 cloves garlic, minced. 1 can 13.5 oz coconut milk. Zest and juice of 2 limes. 1 teaspoon ground cumin. 1 teaspoon paprika. 1/2 teaspoon red pepper flakes optional. 1/4 cup chopped fresh cilantro leaves. Cooked rice, for serving.

Instructions: Season chicken breasts with salt and pepper. In a large skillet, heat olive oil over medium heat. Add chicken breasts and cook until browned on both sides, about 5-6 minutes per side. Remove from skillet and set aside. In the same skillet, add chopped onion and cook until softened, about 3-4 minutes. Add minced garlic and cook for an additional minute. Stir in coconut milk, lime zest, lime juice, ground cumin, paprika, and red pepper flakes if using. Return chicken breasts to the skillet, spooning some of the sauce over them. Cover and simmer for 15-20 minutes, or until chicken is cooked through. Sprinkle chopped cilantro over the chicken and sauce before serving. Serve over cooked rice.

Prep Time: 10 minutes

Cook Time: 30 minutes

Bucketlist Becky

[butasparrow]

Roasted Pine Nut Hummus is a delightful twist on traditional hummus, adding a rich and nutty flavor to the classic dip. The roasted pine nuts provide a subtle smokiness and a satisfying crunch, making this hummus perfect for snacking or as an appetizer for parties.

Ingredients: 1 15-ounce can of chickpeas, drained and rinsed. 1/4 cup roasted pine nuts, plus extra for garnish. 2 cloves garlic, minced. 3 tablespoons fresh lemon juice. 3 tablespoons tahini. 2 tablespoons extra virgin olive oil, plus extra for drizzling. 1/2 teaspoon ground cumin. Salt and pepper to taste. 2 tablespoons water adjust for desired consistency. Fresh parsley leaves for garnish.

Instructions: Put roasted pine nuts, minced garlic, lemon juice, tahini, olive oil, cumin, salt, and pepper in a food processor. As needed, scrape down the sides of the bowl as you work to make the mixture smooth and creamy. Slowly add water to the food processor while it's running until the hummus has the consistency you want. You can add more salt, lemon juice, or cumin based on your taste and the needs of the dish. Put the hummus in a serving bowl, drizzle it with extra olive oil, and top it off with fresh parsley leaves and roasted pine nuts. Spread on pita bread, vegetable sticks, or use as a sandwich spread. Have fun with your tasty Roasted Pine Nut Hummus!

Prep Time: 15 minutes

Cook Time: 0 minutes

Victor Preston

[butasparrow]

Indulge in the rich flavors of sweet potato, brown sugar, and ginger with this creamy ice cream. The sweet potato puree adds a natural sweetness and creamy texture, while the brown sugar and ginger provide warm, comforting undertones.

Ingredients: 1 cup sweet potato puree. 1/2 cup brown sugar. 1 tablespoon freshly grated ginger. 2 cups heavy cream. 1 cup whole milk. 4 large egg yolks. 1/4 teaspoon salt.

Instructions: In a saucepan, combine sweet potato puree, brown sugar, and ginger. Cook over medium heat until sugar is dissolved, stirring occasionally. In a separate saucepan, heat heavy cream and milk until just simmering. In a bowl, whisk egg yolks and salt until light and fluffy. Slowly pour the hot cream mixture into the egg yolks, whisking constantly to temper. Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens slightly and coats the back of a spoon. Strain the custard through a fine mesh sieve into a clean bowl. Whisk in the sweet potato mixture until well combined. Chill the mixture in the refrigerator until completely cold, preferably overnight. Churn the chilled mixture in an ice cream maker according to manufacturer's instructions. Transfer churned ice cream to a container and freeze until firm.

Prep Time: 30 minutes

Cook Time: 20 minutes

Alexis O

[butasparrow]

A smooth and cool drink made from ripe bananas, yogurt, honey, and mangoes.

Ingredients: 1 ripe mango. 2 ripe bananas. 1 cup yogurt. 1/2 cup milk. 2 tablespoons honey. Ice cubes optional.

Instructions: Peel and chop the mango and bananas. In a blender, combine the mango, bananas, yogurt, milk, and honey. Blend until smooth and creamy. If desired, add ice cubes and blend again until smooth. Pour into glasses and serve immediately.

Prep Time: 10 minutes

Cook Time: 0 minutes

tasty,

Mia

[butasparrow]

For a tasty gluten-free breakfast or snack, try this Apple Cinnamon Quinoa Parfait. It has the healthy benefits of cooked quinoa and the cozy tastes of apples and cinnamon. This parfait is both tasty and good for you. The maple syrup adds a touch of sweetness, and the nuts give it some crunch.

Ingredients: 1 cup cooked quinoa. 1 cup unsweetened applesauce. 1/2 cup almond milk. 2 tablespoons maple syrup. 1 teaspoon ground cinnamon. 1/2 teaspoon vanilla extract. 1 apple, diced. 1/4 cup chopped nuts e.g., almonds or walnuts. Optional toppings: sliced almonds, shredded coconut, fresh berries.

Instructions: In a mixing bowl, combine the cooked quinoa, unsweetened applesauce, almond milk, maple syrup, cinnamon, and vanilla extract. Stir until well combined. Layer the quinoa mixture with diced apple and chopped nuts in serving glasses or jars. Repeat the layering process until the glasses are filled. Top with optional toppings like sliced almonds, shredded coconut, or fresh berries. Refrigerate for at least 30 minutes before serving to allow flavors to meld. Serve chilled and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

Megan Proctor

[butasparrow]

A tasty tart with almonds and honey, a base of brise croustillante, a moisturizing and almond-scented topping, and a honeyed icing on top.

Ingredients: 1 pte brise. 200g d'amandes en poudre. 100g de sucre. 100g de beurre fondu. 2 oeufs. 4 cuillres soupe de miel liquide. 1 cuillre caf d'extrait d'amande.

Instructions: Before you start, heat the oven to 180C 350F. Put the ground almonds, sugar, soft butter, eggs, and almond extract in a bowl and mix them together until you get a smooth batter. Make a mushroom pie with the crust broken. Place the almond-based preparation on top of the tarte. Place the tarte in the oven and bake for about 25 to 30 minutes, or until it is golden and cooked. As this is going on, slowly heat the meringue in a small casserole. After the crust is baked, take it off the oven and spread the hot butter on top. Let it cool down before you serve.

Prep Time: 20 minutes

Cook Time: 30 minutes

Connor Ritter

[butasparrow]

This Chili Cream Cheese Dip is a creamy and flavorful appetizer perfect for parties, game days, or any occasion. The combination of cream cheese, sour cream, cheddar cheese, and spices creates a delicious dip that pairs perfectly with tortilla chips or crackers.

Ingredients: 8 oz cream cheese, softened. 1 cup sour cream. 1 cup shredded cheddar cheese. 1 can 4 oz diced green chilies, drained. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. 1/4 teaspoon cumin. 1/4 teaspoon chili powder. Salt and pepper to taste. 1/4 cup chopped fresh cilantro optional, for garnish.

Instructions: Softened cream cheese and sour cream should be mixed together in a bowl until the mixture is smooth. Add the diced green chilies, garlic powder, onion powder, cumin, chili powder, salt, and pepper, and mix them in until everything is well mixed. Move the mix to a dish for serving. If you want, you can add chopped fresh cilantro as a garnish. Serve right away with crackers or tortilla chips.

Prep Time: 10 minutes

Cook Time: 0 minutes

Ashton Walsh

[butasparrow]

Enjoy the delectable combination of peanut butter and jelly in the form of a gluten-free cookie with a hint of Austrian flavor. These cookies are the perfect combination of nutty and fruity goodness.

Ingredients: 1 cup gluten-free all-purpose flour. 1/2 cup creamy peanut butter. 1/4 cup granulated sugar. 1/4 cup brown sugar. 1 egg. 1/2 teaspoon vanilla extract. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/4 cup raspberry or strawberry jam.

Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Mix the peanut butter, white sugar, and brown sugar together in a bowl until the mixture is smooth. Add the vanilla extract and egg to the mix and beat until everything is well mixed. Mix the gluten-free all-purpose flour, baking soda, and salt together in a different bowl. Mix the dry ingredients into the wet ingredients one at a time until a dough forms. Make little balls out of the dough and put them on the baking sheet that has been prepared. Make a hole in the middle of each cookie with your thumb or the back of a spoon. Put a small amount of raspberry or strawberry jam in each hole. After the oven is hot, bake the cookies for 10 to 12 minutes, or until the edges are golden. After taking the cookies out of the oven, let them cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way.

Prep Time: 15 minutes

Cook Time: 10 minutes

Gail

[butasparrow]

This crispy baked tofu recipe offers a flavorful and satisfying dish that's perfect as a protein-rich main or as a topping for salads and bowls. The combination of soy sauce, maple syrup, and spices creates a deliciously savory-sweet coating, while baking gives the tofu a satisfying crunch without the need for frying.

Ingredients: 1 block firm tofu, pressed and sliced into cubes. 2 tablespoons cornstarch. 2 tablespoons soy sauce. 1 tablespoon maple syrup. 1 tablespoon sesame oil. 1 teaspoon garlic powder. 1 teaspoon onion powder. 1/2 teaspoon paprika. Salt and pepper to taste.

Instructions: Set the oven's temperature to 400F, or 200C. Combine cornstarch, soy sauce, maple syrup, sesame oil, paprika, onion powder, garlic powder, and salt and pepper in a bowl. Toss the tofu cubes in the bowl to ensure they are coated evenly. Arrange the tofu cubes on a baking sheet that has been lined with parchment paper in a single layer. Bake until the tofu is crispy and golden brown, about 25 to 30 minutes, rotating halfway through. Enjoy while hot!

Prep Time: 10 minutes

Cook Time: 25 minutes

Jack

[butasparrow]

A mix of traditional American burgers and Mexican flavors make up the Quesadilla Burger. The beef patties are juicy, the cheddar cheese is melted, and the tortilla shell is crispy. Fresh tomatoes, onions, cilantro, and guacamole are on top of the dish. If you want a tasty meal that combines burgers and quesadillas, this is the one for you.

Ingredients: 1 pound ground beef. 1/2 teaspoon salt. 1/2 teaspoon black pepper. 4 hamburger buns. 4 slices of cheddar cheese. 1 cup diced tomatoes. 1/2 cup diced red onion. 1/4 cup chopped fresh cilantro. 1/4 cup sour cream. 4 large flour tortillas. 2 tablespoons olive oil. 1 teaspoon taco seasoning. 1/2 cup guacamole.

Instructions: Warm up the grill over medium-high heat. Put ground beef, salt, and black pepper in a bowl and mix them together. Take the mixture and shape it into 4 burger patties. Put the burger patties on the grill and cook them for four to five minutes on each side, or until they're done the way you like them. Add a slice of cheddar cheese to each patty and let it melt in the last minute of cooking. Warm up a big skillet or griddle over medium heat while the burgers are cooking. Add a tortilla to the pan and sprinkle taco seasoning on top of it. Turn it over and cook for another minute or two until it starts to get crispy. Put some guacamole on one half of the tortilla, and then put a burger patty on top of it. To make a quesadilla-style burger, fold the tortilla in half. Use a spatula to gently press down on the tortilla. Cook for another minute or two, until it's crispy and the cheese melts. Take the quesadilla burger out of the pan and do it again with the other tortillas and burger patties. Spread sour cream on the bottom half of each hamburger bun before putting the burgers together. Add diced tomatoes, diced red onion, and chopped cilantro on top of the quesadilla burger. Cover with the other half of the bun, and serve hot.

Prep Time: 20 minutes

Cook Time: 10 minutes

Alexis

[butasparrow]

You can make this Cajun Lime Chicken Avocado Cobb Salad, which is a hearty and tasty salad with tangy ranch dressing, creamy avocado, and spicy Cajun seasoning. That's a great choice for a healthy and filling meal.

Ingredients: 2 boneless, skinless chicken breasts. 1 tablespoon Cajun seasoning. 2 tablespoons olive oil. 6 cups mixed greens lettuce, spinach, arugula. 2 avocados, sliced. 1 cup cherry tomatoes, halved. 1/2 cup red onion, thinly sliced. 1/2 cup crumbled blue cheese. 1/4 cup crispy bacon bits. 1/4 cup ranch dressing. 2 limes, juiced. Salt and pepper to taste.

Instructions: Salt and pepper should be used to season the chicken breasts. In a pan, heat the olive oil over medium-high heat. For 6 to 8 minutes on each side, or until done, cook the chicken breasts. Take the chicken out of the pan and let it rest for a few minutes. Then cut it into pieces. Put the mixed greens at the bottom of a large salad bowl. Blue cheese, bacon bits, cherry tomatoes, red onion, and sliced chicken should all be put on top. Add the ranch dressing and lime juice to the salad and mix them together. To taste, add more salt and pepper to the food. Gently toss the salad to mix all the ingredients together. Serve right away and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

Stella