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These Slow Cooker BBQ Chicken Burrito Bowls are a quick and easy weeknight meal that everyone will love. The chicken is cooked slowly in a tasty BBQ sauce, which makes your mouth water. The whole family will love this dish, which is served over rice and topped with your favorite burrito bowl toppings.

Ingredients: 2 lbs boneless, skinless chicken breasts. 1 cup BBQ sauce. 1 cup corn kernels. 1 can black beans, drained and rinsed. 1 cup diced tomatoes. 1 cup cooked rice. 1/2 cup diced red onion. 1/2 cup diced bell pepper. 1/4 cup chopped cilantro. 1 teaspoon garlic powder. 1 teaspoon chili powder. Salt and pepper to taste. 1 cup shredded cheddar cheese optional. Sour cream, avocado slices, and lime wedges for serving.

Instructions: Place chicken breasts at the bottom of the slow cooker. In a bowl, mix BBQ sauce, corn, black beans, diced tomatoes, rice, red onion, bell pepper, cilantro, garlic powder, and chili powder. Pour the mixture over the chicken in the slow cooker. Season with salt and pepper. Cover and cook on low for 6-8 hours or high for 3-4 hours, until chicken is tender and cooked through. Shred the chicken using two forks. Serve the BBQ chicken over cooked rice in bowls. Top with shredded cheddar cheese if using, sour cream, avocado slices, and a squeeze of lime juice. Enjoy!

Adrian L

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This simple vegan chocolate ganache frosting is thick and creamy, and it's great for putting on top of cupcakes, cakes, or any other dessert. Because it's made with coconut oil instead of dairy, it's a tasty swap that everyone will love.

Ingredients: 1 cup coconut oil. 1/2 cup cocoa powder. 1/4 cup maple syrup or agave nectar. 1 tsp vanilla extract. Pinch of salt.

Instructions: Melt the coconut oil over low heat in a small saucepan. Take it off the heat once it's melted, and then whisk in the cocoa powder until it's smooth. You can use agave nectar or maple syrup. Add vanilla extract and a pinch of salt. Mix everything together with a whisk. Before you use the ganache to frost cakes or cupcakes, let it cool down a bit. It will get thicker as it cools down.

Belinda

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You can make these vegan giant ham and cheese arancini, which is a tasty take on the classic Italian dish. There are crunchy bits on the outside and creamy bits on the inside. They taste like vegan ham and cheese.

Ingredients: 4 cups cooked Arborio rice. 1 cup vegan ham, diced. 1 cup vegan cheese, shredded. 1/2 cup breadcrumbs. 1/4 cup nutritional yeast. 1/4 cup finely chopped parsley. 1/4 cup almond milk. 2 tablespoons olive oil. 1 teaspoon garlic powder. Salt and pepper to taste. Oil for frying.

Instructions: Put cooked Arborio rice, vegan ham, vegan cheese, breadcrumbs, nutritional yeast, parsley, almond milk, olive oil, garlic powder, salt, and pepper in a large bowl. Mix everything together well. Make a ball out of a small amount of the mixture, making sure it's very compact. Do it again with the rest of the mixture. In a deep fryer or large pot, heat the oil to 350F 175C. Place the rice balls carefully into the hot oil, working in groups to keep them from getting too crowded. They should be fried for about 4 to 5 minutes, or until they are golden brown and crispy. Take the arancini out of the oil and let them drain on paper towels to get rid of the extra oil. Enjoy while hot!

Janice Marsh

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Indulge in the delightful combination of rich chocolate cupcakes topped with creamy coconut frosting. These cupcakes are a perfect treat for any occasion.

Ingredients: 1 and 3/4 cups all-purpose flour. 1 and 1/2 cups granulated sugar. 3/4 cup unsweetened cocoa powder. 1 and 1/2 teaspoons baking powder. 1 and 1/2 teaspoons baking soda. 1 teaspoon salt. 2 large eggs. 1 cup buttermilk. 1/2 cup vegetable oil. 2 teaspoons vanilla extract. 1 cup boiling water. 1/2 cup shredded coconut for frosting. 1 cup unsalted butter for frosting. 4 cups powdered sugar for frosting. 2 teaspoons vanilla extract for frosting. 3-4 tablespoons milk for frosting.

Instructions: Preheat your oven to 350F 175C and line a cupcake pan with paper liners. In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add the eggs, buttermilk, vegetable oil, and vanilla extract to the dry ingredients and mix until well combined. Stir in the boiling water until the batter is smooth. The batter will be thin, but that's okay. Pour the batter evenly into the cupcake liners, filling each about 2/3 full. Bake for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Remove the cupcakes from the oven and let them cool in the pan for a few minutes before transferring them to a wire rack to cool completely. While the cupcakes are cooling, prepare the coconut frosting. In a mixing bowl, beat the butter until creamy. Gradually add the powdered sugar, vanilla extract, and milk, beating until the frosting is smooth and fluffy. Stir in the shredded coconut into the frosting until well combined. Once the cupcakes are completely cooled, frost them with the coconut frosting using a piping bag or a spatula. Sprinkle some additional shredded coconut on top of the frosted cupcakes for decoration. Serve and enjoy your delicious chocolate cupcakes with coconut frosting!

Reeva M

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This Summer Harvest Ratatouille With Pasta is a tasty dish that shows off the season's gifts. To make a hearty and filling meal, fresh vegetables are sauted until they are just right and then mixed with pasta. It's full of colors and flavors, so it's great for summer parties or dinners during the week.

Ingredients: 8 oz pasta of choice. 2 tbsp olive oil. 1 onion, diced. 3 cloves garlic, minced. 1 eggplant, diced. 2 zucchinis, diced. 1 bell pepper, diced. 2 cups cherry tomatoes, halved. 1/4 cup fresh basil, chopped. Salt and pepper to taste. Grated Parmesan cheese for serving optional.

Instructions: Follow the directions on the package to cook the pasta. Remove the water and set it aside. Warm up the olive oil in a big pan over medium-low heat. Put in the garlic and onion, and cook for about 3 minutes, until the onions are soft. Put the bell pepper, eggplant, and zucchini in the pan. About 8 to 10 minutes, or until the vegetables are soft. Add the cherry tomatoes and stir them in. Cook for another two to three minutes, until the tomatoes get soft. Add pepper and salt to taste. Put the cooked pasta in the pan and mix it all together. Add fresh basil on top and serve hot. Add grated Parmesan cheese on top if you want to. Take a bite of your Summer Harvest Ratatouille With Pasta.

Elise D

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Indulge in this decadent vegan twist on classic red velvet Oreo bark. Rich chocolate, tangy cream cheese, and the vibrant color of beetroot powder come together for a delicious treat.

Ingredients: 2 cups vegan dark chocolate chips. 1/2 cup vegan cream cheese. 1/4 cup powdered sugar. 1 teaspoon vanilla extract. 1/4 cup cocoa powder. 1 tablespoon beetroot powder. 1 cup vegan red velvet sandwich cookies, crushed.

Instructions: Line a baking sheet with parchment paper. In a microwave-safe bowl, melt the chocolate chips in 30-second intervals until smooth. In another bowl, mix vegan cream cheese, powdered sugar, vanilla extract, cocoa powder, and beetroot powder until well combined. Spread the melted chocolate onto the prepared baking sheet. Dollop spoonfuls of the cream cheese mixture onto the melted chocolate and swirl with a knife. Sprinkle crushed vegan red velvet sandwich cookies over the top. Place in the refrigerator for at least 1 hour or until set. Once set, break the bark into pieces and enjoy!

Landon Harrison

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This Low Carb Creamy Turnip Soup is a comforting and nourishing lunch option, perfect for chilly days. With the creamy texture and rich flavor, it's sure to keep you satisfied while keeping your carb intake low, thanks to the turnips substituting for traditional higher-carb ingredients.

Ingredients: 4 medium-sized turnips, peeled and diced. 1 small onion, diced. 2 cloves garlic, minced. 4 cups chicken or vegetable broth. 1 cup heavy cream. 2 tablespoons olive oil. Salt and pepper to taste. Chopped fresh parsley for garnish optional.

Instructions: In a large pot, heat olive oil over medium heat. Add diced onion and minced garlic, saut until translucent and fragrant. Add diced turnips to the pot, season with salt and pepper, and cook for about 5 minutes. Pour in chicken or vegetable broth, bring to a boil, then reduce heat and simmer for 15-20 minutes or until turnips are tender. Using an immersion blender or transferring the soup to a blender, blend until smooth. Stir in heavy cream, and simmer for an additional 5 minutes. Adjust seasoning if necessary. Serve hot, garnished with chopped fresh parsley if desired.

Janice

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This avocado toast recipe is the best way to start your day with a healthy and flavorful breakfast. Creamy avocado, zesty lime, and fresh toppings create a delightful combination of flavors and textures.

Ingredients: 2 ripe avocados. 2 slices of whole-grain bread. 1 small red onion, thinly sliced. 1 small tomato, diced. 2 cloves of garlic, minced. 1 lime, juiced. Salt and pepper to taste. Fresh cilantro leaves for garnish. Red pepper flakes optional.

Instructions: Take the pits out of the avocados and cut them in half. Then, scoop the flesh into a bowl. You can use a fork to mash the avocado until it's as smooth as you like it. Blend the garlic into a paste and mix it with lime juice, salt, and pepper. Combine well. Toast the whole-grain bread until it is crispy and golden brown. On each piece of toasted bread, spread the avocado mixture out evenly. Tomato dice, red onion slices, and fresh cilantro leaves should be added on top. Add red pepper flakes if you like it hot. Serve right away, and enjoy your tasty avocado toast!

Cooking Katie