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This Eggplant Parmesan Panini Burger is a delicious twist on the classic Italian dish. Crispy fried eggplant, gooey mozzarella, and savory marinara sauce come together in a burger that's perfect for a satisfying meal.
Ingredients: 4 burger buns. 4 slices of eggplant 1/2 inch thick. 1 cup marinara sauce. 4 slices of mozzarella cheese. 1/2 cup grated Parmesan cheese. 1/2 cup breadcrumbs. 2 eggs. 1/4 cup fresh basil leaves. Salt and pepper to taste. Olive oil for frying.
Instructions: Warm up your grill or panini press. Put some breadcrumbs, grated Parmesan cheese, and a pinch of salt and pepper in a shallow dish. Put the eggs in a second shallow dish and beat them. First, coat each eggplant slice well in the beaten eggs. Then, coat them well in the breadcrumb mixture. In a pan, heat the olive oil over medium-high heat. Fry the eggplant slices in oil until both sides are golden brown and crispy. Put paper towels down to dry. Spread marinara sauce on the bottom half of each burger bun and top with a slice of mozzarella cheese. Put fresh basil leaves on top of each bun after adding a fried eggplant slice. Add the top half of the bun to the sandwich and press it together a little. Place the panini burgers on a grill or in a panini press that has already been heated. Cook for four to five minutes, or until the buns are toasted and the cheese is melted. Enjoy while hot!
Toby G
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Enjoy these rich vegan black bean brownies without feeling bad about it. If you use black beans, these brownies will be moist, fudgy, and full of protein and fiber. They're so good you won't believe they're made without eggs or dairy!
Ingredients: 1 can 15 ounces black beans, rinsed and drained. 2 tablespoons cocoa powder. 1/2 cup quick oats. 1/4 teaspoon salt. 1/3 cup pure maple syrup or agave nectar. 1/4 cup coconut oil, melted. 2 teaspoons vanilla extract. 1/2 teaspoon baking powder. 1/2 cup vegan chocolate chips.
Instructions: Warm the oven up to 175F 350C. A 9x9-inch baking pan should be greased or lined with parchment paper. Black beans should be blended in a food processor until they are smooth. In the food processor, mix the black beans with salt, maple syrup, melted coconut oil, baking powder, cocoa powder, and oats. Blend until everything is smooth and well mixed. Add vegan chocolate chips and mix well. Spread the batter out evenly in the baking pan that has been prepared. Before you put it in the oven, heat it up. Bake it for 20 to 25 minutes, or until the edges begin to pull away from the dish. Let the brownies cool in the pan for ten minutes or more before cutting them. Serve and have fun!
Jonah
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A spicy and flavorful Szechuan chicken stir-fry with rice noodles, perfect for a quick and delicious weeknight meal.
Ingredients: 8 oz boneless chicken breast, thinly sliced. 8 oz rice noodles. 2 tablespoons vegetable oil. 2 cloves garlic, minced. 1 teaspoon ginger, minced. 1/4 cup soy sauce. 2 tablespoons rice vinegar. 2 tablespoons Szechuan sauce. 1 tablespoon honey. 1/2 cup bell peppers, sliced. 1/2 cup broccoli florets. 1/2 cup carrots, julienned. 1/2 cup snow peas. 1/4 cup green onions, chopped. 1 teaspoon sesame oil. Salt and pepper to taste. Crushed red pepper flakes optional.
Instructions: Prepare the rice noodles as directed on the package, then drain and set aside. Combine the rice vinegar, honey, Szechuan sauce, and soy sauce in a small bowl. Put aside. In a large skillet or wok, heat the vegetable oil over high heat. Add the minced ginger and garlic, and saut for 30 seconds or so, or until fragrant. Add the sliced chicken and stir-fry it for 5 to 7 minutes, or until it is cooked through. Take out and place aside the chicken from the skillet. Stir-fry the bell peppers, broccoli, carrots, and snow peas in the same skillet for three to four minutes, or until they begin to soften. Add more oil if necessary. After the chicken has finished cooking, add the cooked rice noodles to the skillet. After adding the sauce mixture to everything, toss to mix. Allow the sauce to coat the ingredients and thicken by cooking for a further two to three minutes. Add the sesame oil and green onions and stir. Season with salt, pepper, and crushed red pepper flakes, to taste. Serve hot, topped with extra green onions and, if you'd like, sesame seeds.
Eugene
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This Keto Avocado Chicken Salad tastes great and fills you up. It's also full of protein and healthy fats. The creamy avocado gives it a richness that will keep you full and happy. It's great for a quick lunch or light dinner.
Ingredients: 2 cooked chicken breasts, shredded. 2 ripe avocados, diced. 1/4 cup diced red onion. 1/4 cup diced celery. 2 tablespoons chopped fresh cilantro. 1 tablespoon lime juice. 2 tablespoons mayonnaise. Salt and pepper to taste.
Instructions: In a large bowl, combine shredded chicken, diced avocados, red onion, celery, and cilantro. In a small bowl, mix lime juice and mayonnaise until well combined. Pour the lime mayo mixture over the chicken avocado mixture and gently toss to coat. Season with salt and pepper to taste. Serve chilled and enjoy!
Micheal Joseph
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These baked blueberry pancakes are a delightful twist on the classic pancake recipe. They're easy to make and perfect for a weekend brunch or a special breakfast treat. The oven-baking method ensures that you can make pancakes for a group without standing over a hot griddle.
Ingredients: 1 cup all-purpose flour. 2 tablespoons sugar. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1 cup buttermilk. 1/4 cup unsalted butter, melted. 1 large egg. 1 teaspoon vanilla extract. 1 cup fresh blueberries.
Instructions: Warm your oven up to 375F 190C and grease a 9x9-inch baking dish. Mix the flour, sugar, baking powder, baking soda, and salt in a large bowl with a whisk. Bring the buttermilk, melted butter, egg, and vanilla extract together in a different bowl and mix them with a whisk. Add the wet ingredients to the dry ones and mix them together just until they are mixed. The fresh blueberries should be added slowly. Spread out the pancake batter in the baking dish that has been prepared. After the oven is hot, bake the cake for 20 to 25 minutes, or until the top is golden brown and a toothpick stuck in the middle comes out clean. Before you serve it, let it cool down for a while. Enjoy your tasty blueberry pancakes that you baked!
Cara Horton
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A hearty and flavorful minestrone soup with the added convenience of slow cooker preparation. Perfect for a comforting meal on a chilly day.
Ingredients: 1 lb frozen cooked meatballs. 1 can 15 oz diced tomatoes. 1 can 15 oz kidney beans, drained and rinsed. 1 can 15 oz cannellini beans, drained and rinsed. 1 cup chopped carrots. 1 cup chopped celery. 1 cup chopped onion. 4 cups beef broth. 2 cloves garlic, minced. 1 teaspoon dried basil. 1 teaspoon dried oregano. 1 teaspoon dried thyme. Salt and pepper to taste. 2 cups chopped fresh spinach. 1 cup small pasta like ditalini or macaroni.
Instructions: In the slow cooker, combine frozen meatballs, diced tomatoes, kidney beans, cannellini beans, carrots, celery, onion, beef broth, minced garlic, basil, oregano, thyme, salt, and pepper. Cover and cook on low for 6-8 hours or high for 3-4 hours. About 30 minutes before serving, stir in chopped spinach and pasta. Cover and continue cooking until pasta is tender. Serve hot, optionally garnished with grated Parmesan cheese. Enjoy!
Noah Burke
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Buffalo chicken pizza is a quick and easy pizza recipe that's great for busy weeknights or getting together with friends and family on game day. When you mix spicy buffalo chicken, creamy ranch dressing, and tangy blue cheese, you get a flavor explosion that everyone will love.
Ingredients: 1 pre-made pizza crust. 1 cup cooked and shredded chicken. 1/2 cup buffalo sauce. 1/4 cup ranch dressing. 1 cup shredded mozzarella cheese. 1/4 cup blue cheese crumbles. 1/4 cup chopped green onions.
Instructions: Preheat oven to 425F 220C. In a small bowl, mix together shredded chicken and buffalo sauce until well coated. Spread ranch dressing over the pizza crust. Evenly distribute the buffalo chicken over the ranch dressing. Sprinkle mozzarella cheese over the chicken. Sprinkle blue cheese crumbles over the mozzarella. Bake in preheated oven for 12-15 minutes, or until crust is golden brown and cheese is melted and bubbly. Remove from oven and sprinkle chopped green onions over the top. Slice and serve hot. Enjoy!
Lance Ingram
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This raw vegan recipe is bursting with fresh flavors and nutrients. Zucchini noodles provide a light and refreshing base, while creamy avocado pesto adds richness and depth. It's a simple yet satisfying dish that's perfect for a quick and healthy meal.
Ingredients: 2 medium zucchinis, spiralized. 1 ripe avocado. 1 cup fresh basil leaves. 1/4 cup pine nuts. 2 cloves garlic. Juice of 1 lemon. 2 tablespoons nutritional yeast. Salt and pepper, to taste. Optional: cherry tomatoes, sliced almonds, fresh basil leaves for garnish.
Instructions: In a food processor, combine avocado, basil leaves, pine nuts, garlic, lemon juice, and nutritional yeast. Blend until smooth and creamy. Season with salt and pepper to taste. In a large bowl, toss the spiralized zucchini noodles with the avocado pesto until evenly coated. Serve immediately, garnished with cherry tomatoes, sliced almonds, and fresh basil leaves if desired.
Gianna T
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Indulge in a delightful and healthy breakfast bowl featuring creamy Chobani Greek Yogurt packed with fresh berries, chia seeds, coconut, and nuts. This keto-friendly recipe is rich in protein, fiber, and essential nutrients to kickstart your day with a burst of energy.
Ingredients: 1 cup Chobani Greek Yogurt. 1/4 cup mixed berries strawberries, blueberries, raspberries. 1 tablespoon chia seeds. 1 tablespoon unsweetened shredded coconut. 1 tablespoon chopped almonds or walnuts. 1 teaspoon vanilla extract. 1/2 teaspoon cinnamon.
Instructions: Add vanilla extract and cinnamon to Chobani Greek Yogurt in a bowl and mix them together. Add chia seeds, chopped nuts, mixed berries, and shredded coconut to the top of the yogurt. You can eat it right away or put it in the fridge overnight for a tasty breakfast treat!
Prep Time: 5 minutes
Cook Time: 0 minutes
Avery B
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This slow cooker teriyaki BBQ chicken legs recipe combines the flavors of teriyaki and barbecue for a deliciously tender and flavorful dish. It's perfect for a hassle-free dinner.
Ingredients: 6 chicken legs. 1 cup teriyaki sauce. 1/2 cup barbecue sauce. 2 tablespoons honey. 2 cloves garlic, minced. 1 teaspoon ginger, minced. 1/4 teaspoon black pepper. Sesame seeds and green onions for garnish optional.
Instructions: Honey, garlic, ginger, black pepper, and barbecue sauce should all be mixed together in a bowl. Put chicken legs in the crock pot. Make sure the chicken legs are fully covered by the sauce mixture as you pour it over them. Cover and cook on low for 6 to 8 hours or high for 3 to 4 hours, until the chicken is soft and fully cooked. To serve, take the chicken legs out of the slow cooker and put them on a platter. If you want, you can add sesame seeds and chopped green onions as a garnish before serving.
Prep Time: 10 minutes
Cook Time: 360 minutes
Keith S
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Savor chocolate pudding's rich, creamy texture with a delightful twist from RumChata liqueur. For adults seeking to sate their sweet tooths with a hint of alcohol, this boozy dessert is ideal.
Ingredients: 1/2 cup sugar. 1/4 cup unsweetened cocoa powder. 3 tablespoons cornstarch. 1/4 teaspoon salt. 2 cups milk. 1/4 cup RumChata liqueur. 1/2 cup semisweet chocolate chips. 1 teaspoon vanilla extract. Whipped cream for topping. Chocolate shavings for garnish.
Instructions: In a medium saucepan, whisk together sugar, cocoa powder, cornstarch, and salt. Gradually add milk while whisking constantly to avoid lumps. Place the saucepan over medium heat and cook, stirring continuously until the mixture thickens and comes to a boil. This should take about 5-7 minutes. Remove the saucepan from heat and stir in the RumChata liqueur, semisweet chocolate chips, and vanilla extract until the chocolate is melted and the mixture is smooth. Pour the pudding into serving dishes or glasses. Cover each dish with plastic wrap, ensuring the wrap touches the surface of the pudding to prevent a skin from forming. Refrigerate for at least 2 hours to set. Before serving, top with whipped cream and garnish with chocolate shavings. Enjoy your Boozy RumChata Chocolate Pudding!
Prep Time: 15 minutes
Cook Time: 10 minutes
Stanley S
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Turn your Thanksgiving leftovers into a creative and delicious sushi dish! This recipe combines shredded turkey, stuffing, mashed potatoes, and cranberry sauce rolled in nori seaweed sheets for a unique twist on traditional sushi. The addition of avocado adds creaminess and complements the flavors perfectly.
Ingredients: 2 cups cooked turkey, shredded. 2 cups cooked stuffing. 2 cups cooked mashed potatoes. 1 cup cranberry sauce. 10 nori seaweed sheets. 1 avocado, sliced. Soy sauce, for dipping.
Instructions: Lay out a sheet of nori seaweed on a clean surface. Spread a thin layer of mashed potatoes evenly over the nori sheet. Layer shredded turkey, stuffing, and cranberry sauce over the mashed potatoes. Place a few slices of avocado along one edge of the nori sheet. Roll the nori sheet tightly, using a sushi mat or clean kitchen towel to help shape the roll. Slice the roll into bite-sized pieces using a sharp knife. Repeat with remaining ingredients. Serve the Thanksgiving leftovers sushi with soy sauce for dipping.
Prep Time: 20 minutes
Cook Time: 0 minutes
Gary Avila
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This is a stir-fry recipe that combines fresh vegetables and savory chicken with the rich flavors of unsweetened cocoa powder. This sugar-free, low-carb treat is ideal for people on Phase 1 of the Atkins Diet.
Ingredients: 200g chicken breast, thinly sliced. 1 tablespoon olive oil. 1/2 cup broccoli florets. 1/2 cup cauliflower florets. 1/2 cup bell peppers, sliced. 2 cloves garlic, minced. 1/4 cup soy sauce low-sodium. 1/4 cup chicken broth no sugar added. 1 teaspoon erythritol sugar substitute. 2 tablespoons unsweetened cocoa powder. 1/2 teaspoon ginger, minced. 1/4 teaspoon red pepper flakes optional. Salt and pepper to taste. Chopped green onions for garnish.
Instructions: Combine the erythritol, unsweetened cocoa powder, minced ginger, soy sauce, chicken broth, and red pepper flakes if using in a small bowl. Put aside. In a large skillet or wok, heat the olive oil over medium-high heat. Sliced chicken breast and minced garlic should be added to the skillet. Stir-fry for 45 minutes, or until the chicken is cooked through and no longer pink. To the skillet, add the bell peppers, broccoli, and cauliflower. Stir-fry the vegetables for an additional three to four minutes, or until they begin to soften. Cover the chicken and vegetables with the prepared sauce. To evenly coat everything, give it a good stir. Stir-fry for a further two to three minutes to allow the flavors to meld and the sauce to get thicker. To taste, add salt and pepper for seasoning. Garnish with chopped green onions and serve hot. Savor your mouthwatering stir-fried chocolate without carbs!
Prep Time: 15 minutes
Cook Time: 15 minutes
Cara Horton
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You can't stop eating these chewy, nutty, gluten-free pistachio cookies that don't need any flour. They are great for people who want a gluten-free treat because they are made with ground pistachios and a hint of almond flavor.
Ingredients: 1 cup shelled pistachios, finely ground. 1/2 cup granulated sugar. 1/4 teaspoon salt. 1 large egg white. 1/2 teaspoon vanilla extract. 1/4 teaspoon almond extract. 1/4 cup chopped pistachios for coating.
Instructions: Preheat the oven to 325F 160C. Line a baking sheet with parchment paper. In a mixing bowl, combine the finely ground pistachios, sugar, and salt. In a separate bowl, beat the egg white until stiff peaks form. Gently fold the beaten egg white into the pistachio mixture until well combined. Add vanilla and almond extracts, mix until incorporated. Shape the dough into small balls and roll them in the chopped pistachios to coat. Place the coated balls onto the prepared baking sheet, spacing them apart. Flatten each ball slightly with the back of a spoon. Bake for 12-15 minutes, or until the edges are lightly golden. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Prep Time: 15 minutes
Cook Time: 15 minutes
Maya
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This Instant Pot Beef Stew is a quick and delicious meal with tender beef and hearty vegetables in a savory broth. Perfect for a comforting dinner!
Ingredients: 2 lbs beef stew meat, cut into bite-sized pieces. 2 tablespoons vegetable oil. 1 onion, chopped. 3 cloves garlic, minced. 4 carrots, sliced. 4 potatoes, diced. 1 cup frozen peas. 4 cups beef broth. 1 cup red wine. 2 tablespoons tomato paste. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. 1 bay leaf. Salt and pepper to taste.
Instructions: Set Instant Pot to 'Saute' mode and heat vegetable oil. Add beef stew meat, season with salt and pepper, and brown on all sides. Remove meat and set aside. Add chopped onions and minced garlic to the Instant Pot. Saute until onions are translucent. Pour in red wine to deglaze the pot, scraping up any browned bits from the bottom. Return the browned beef to the pot and add carrots, potatoes, peas, beef broth, tomato paste, thyme, rosemary, and bay leaf. Seal the Instant Pot and set it to 'Manual' or 'Pressure Cook' mode for 35 minutes. Once cooking is complete, allow natural pressure release for 10 minutes, then carefully perform a quick release. Open the Instant Pot, stir the stew, and adjust seasoning if necessary. Serve hot and enjoy!
Prep Time: 15 minutes
Cook Time: 35 minutes
Tabitha
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Indulge in a healthier snack with this gooey edible chocolate chip cookie dough recipe. It's made with almond flour, coconut flour, and sweetened with maple syrup. Perfect for a guilt-free treat!
Ingredients: 1/2 cup of almond flour. 1/4 cup of coconut flour. 1/4 cup of maple syrup. 2 tablespoons of almond butter. 2 tablespoons of unsweetened cocoa powder. 1/4 cup of mini chocolate chips. 1/2 teaspoon of vanilla extract. A pinch of salt.
Instructions: In a mixing bowl, combine almond flour, coconut flour, and unsweetened cocoa powder. Add maple syrup, almond butter, vanilla extract, and a pinch of salt to the dry ingredients. Stir until well combined. Fold in the mini chocolate chips. Scoop the dough into bite-sized portions and place them on a lined baking sheet. Chill in the refrigerator for at least 30 minutes to firm up the dough. Enjoy your gooey edible chocolate chip cookie dough straight from the fridge!
Prep Time: 10 minutes
Cook Time: 0 minutes
Ellena
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Enjoy the flavors of takeout without the hassle with this easy slow cooker sweet and sour chicken fakeaway. Tender chicken, bell peppers, and pineapple are cooked in a tangy homemade sauce, perfect for serving over rice.
Ingredients: 1 lb boneless, skinless chicken breasts, diced. 1 cup bell peppers, diced. 1 cup pineapple chunks. 1/2 cup onion, diced. 1/4 cup ketchup. 1/4 cup soy sauce. 1/4 cup apple cider vinegar. 1/4 cup brown sugar. 2 cloves garlic, minced. 1 tsp ginger, minced. 2 tbsp cornstarch. 2 tbsp cold water. Cooked rice, for serving.
Instructions: Place diced chicken, bell peppers, pineapple chunks, and diced onion in the slow cooker. In a small bowl, mix together ketchup, soy sauce, apple cider vinegar, brown sugar, garlic, and ginger. Pour over the chicken and vegetables. Cover and cook on low for 4-5 hours or high for 2-3 hours, until chicken is cooked through and vegetables are tender. In a separate small bowl, mix cornstarch and cold water until smooth. Stir into the slow cooker during the last 30 minutes of cooking to thicken the sauce. Serve sweet and sour chicken over cooked rice. Enjoy!
Prep Time: 15 minutes
Cook Time: 240 minutes
Arnold M
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