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To make Crockpot White Chicken Chili Burrito Bowls, follow this easy slow cooker recipe. It's full of flavor and makes a hearty meal. It's great for a cozy dinner any night of the week because it has tender chicken, beans, corn, and tasty spices.

Ingredients: 1 lb boneless, skinless chicken breasts. 1 can 15 oz white beans, drained and rinsed. 1 can 15 oz black beans, drained and rinsed. 1 can 15 oz corn kernels, drained. 1 onion, chopped. 2 cloves garlic, minced. 1 jalapeno, seeded and diced. 1 bell pepper, diced. 1 teaspoon ground cumin. 1 teaspoon chili powder. 1/2 teaspoon paprika. 1/2 teaspoon dried oregano. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 4 cups chicken broth. 1 cup salsa verde. 1/2 cup sour cream. 1/4 cup chopped fresh cilantro. Cooked rice, for serving. Optional toppings: avocado slices, shredded cheese, lime wedges, additional cilantro.

Instructions: In the slow cooker's bottom, put chicken breasts. Spread black beans, corn, onion, garlic, jalapeo, bell pepper, cumin, chili powder, oregano, salt, and black pepper on top of the chicken. Add the chicken broth and salsa verde to the food. When the chicken is done, cover it and cook on low for 6 to 8 hours or high for 3 to 4 hours. Take the chicken out of the slow cooker and use two forks to shred it. Put the chicken shreds back into the slow cooker. Add the sour cream and chopped cilantro and mix them in. Put the cooked rice on top of the chili. You can add extra cilantro, avocado slices, shredded cheese, or lime wedges if you like.

Prep Time: 15 minutes

Cook Time: 360 minutes

Jonah Perry

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A classic cheeseburger that's juicy, cheesy, and oh-so-satisfying. Perfect for your next barbecue or weeknight dinner.

Ingredients: 1 lb ground beef. 4 hamburger buns. 4 slices of American cheese. 1/4 cup mayonnaise. 2 tbsp ketchup. 2 tbsp mustard. 1 onion, thinly sliced. 4 lettuce leaves. 4 tomato slices. Salt and pepper to taste.

Instructions: Preheat grill to medium-high heat. Divide the ground beef into 4 equal portions and shape them into patties. Season with salt and pepper. Place the patties on the grill and cook for about 4-5 minutes per side for medium-rare burgers, or longer if you prefer them more well-done. During the last minute of cooking, add a slice of cheese to each patty and close the grill lid to melt the cheese. While the burgers are cooking, toast the hamburger buns on the grill until lightly browned. In a small bowl, mix mayonnaise, ketchup, and mustard to create the sauce. Assemble the burgers: Spread the sauce on the bottom bun, add a lettuce leaf, a tomato slice, a cheese-topped patty, and some sliced onions. Top with the other half of the bun. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

Where is Waldo Wandering

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Strawberry Brownie Kebabs are a delightful and sweet treat that combines the rich, chocolatey goodness of brownies with the freshness of strawberries. Perfect for parties or a fun dessert, these kebabs are sure to satisfy your sweet tooth!

Ingredients: 1 box of brownie mix. 1/4 cup of water. 1/2 cup of vegetable oil. 2 large eggs. 1 pound of fresh strawberries. 1/4 cup of powdered sugar. Wooden skewers.

Instructions: Preheat your oven to the temperature specified on the brownie mix box. In a mixing bowl, combine the brownie mix, water, vegetable oil, and eggs. Mix until smooth. Pour the brownie batter into a greased baking pan and bake according to the package instructions. Let it cool completely. Wash and hull the strawberries, then sprinkle them with powdered sugar. Cut the cooled brownies into small squares. Thread a strawberry, followed by a brownie square, onto a wooden skewer. Repeat until the skewer is filled. Repeat the skewering process with the remaining strawberries and brownie squares. Serve your Strawberry Brownie Kebabs and enjoy!

Prep Time: 20 minutes

Cook Time: 25 minutes

Erica Reese

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A hearty and healthy gluten-free bowl made with vegetables and turkey from Thanksgiving that have been tossed with quinoa and a tangy balsamic dressing.

Ingredients: 2 cups cooked quinoa. 2 cups shredded cooked turkey. 1 cup roasted vegetables such as carrots, Brussels sprouts, and sweet potatoes. 1/4 cup dried cranberries. 1/4 cup chopped pecans. 2 tablespoons olive oil. 2 tablespoons balsamic vinegar. Salt and pepper to taste.

Instructions: In a large bowl, combine cooked quinoa, shredded turkey, roasted vegetables, dried cranberries, and chopped pecans. In a small bowl, whisk together olive oil, balsamic vinegar, salt, and pepper to make the dressing. Pour the dressing over the quinoa mixture and toss to combine thoroughly. Divide the quinoa mixture into serving bowls and serve immediately, or store in an airtight container in the refrigerator for up to 3 days.

Prep Time: 15 minutes

Cook Time: 0 minutes

Francis W

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These traditional sugar cookies are a must-have during the holiday season. They're buttery, sweet, and ideal for sprinkling with holiday sprinkles.

Ingredients: 2 3/4 cups all-purpose flour. 1 teaspoon baking soda. 1/2 teaspoon baking powder. 1 cup unsalted butter, softened. 1 1/2 cups white sugar. 1 egg. 1 teaspoon vanilla extract. 1/2 teaspoon almond extract. 3 to 4 tablespoons buttermilk. Sprinkles or colored sugar for decoration.

Instructions: Preheat oven to 375F 190C. In a small bowl, mix flour, baking soda, and baking powder. Set aside. In a large bowl, cream the butter and sugar until smooth. Beat in egg, vanilla extract, and almond extract. Gradually add dry ingredients to wet ingredients, alternating with buttermilk. Mix until just combined. Roll out dough on a floured surface to about 1/4 inch thick. Use cookie cutters to cut out shapes and place them on baking sheets. Decorate with sprinkles or colored sugar. Bake for 8 to 10 minutes or until edges are lightly golden. Let cookies cool on baking sheets for a few minutes, then transfer to wire racks to cool completely.

Prep Time: 20 minutes

Cook Time: 10 minutes

Vincent G

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These cool No Bake Lime Tarts are a great way to make a dessert quickly and easily. They will wow anyone with their tangy lime filling and buttery graham cracker crust.

Ingredients: 1 1/2 cups graham cracker crumbs. 1/4 cup granulated sugar. 1/2 cup unsalted butter, melted. 1 can 14 ounces sweetened condensed milk. 1/2 cup fresh lime juice. 2 teaspoons lime zest. 1 cup heavy cream. 2 tablespoons powdered sugar. Lime slices for garnish.

Instructions: Put graham cracker crumbs, sugar, and melted butter in a bowl and mix them together until they are well mixed. Put the dough into tart pans and press it down to make crusts. Put it in the fridge for 30 minutes. Mix sweetened condensed milk, lime juice, and lime zest in a different bowl using a whisk until the mixture is smooth. Evenly pour the lime mixture into the crusts that have been prepared. Put it in the fridge for at least two hours, or until it sets. Heavy cream and powdered sugar should be whipped together in a different bowl until stiff peaks form. Before you serve, put whipped cream on top of each tart and decorate with lime slices.

Prep Time: 20 minutes

Cook Time: 0 minutes

#QuickDessert, #LimeTarts, #NoBake, #CitrusSweets

Theresa

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Enjoy the tropical and creamy flavors of this gluten-free coconut cream pie. It's the perfect dessert for people who like coconut and can't have gluten.

Ingredients: 1 gluten-free pie crust store-bought or homemade. 1 can 13.5 oz coconut milk. 1 cup unsweetened shredded coconut. 1/2 cup granulated sugar. 1/4 cup cornstarch. 4 large egg yolks. 1 tsp vanilla extract. 1/4 tsp salt. 1 cup whipped coconut cream for topping. Toasted coconut flakes for garnish.

Instructions: Preheat your oven to 350F 175C. Bake the gluten-free pie crust according to the package instructions or recipe until it's golden brown. Allow it to cool completely. In a medium saucepan, whisk together the coconut milk, shredded coconut, sugar, cornstarch, egg yolks, vanilla extract, and salt over medium heat. Continue to whisk the mixture until it thickens and comes to a boil. This usually takes about 5-7 minutes. Once the filling is thick, remove it from heat and let it cool slightly before pouring it into the cooled pie crust. Chill the pie in the refrigerator for at least 4 hours or until it's set. Before serving, top the pie with whipped coconut cream and garnish with toasted coconut flakes. Slice, serve, and enjoy your delicious gluten-free coconut cream pie!

Prep Time: 20 minutes

Cook Time: 15 minutes

Scott Romero

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This Keto Baked Brie with Balsamic Strawberries is a delightful combination of creamy, gooey cheese and tangy-sweet strawberries infused with balsamic vinegar. It's an elegant yet easy summer appetizer that's perfect for entertaining or a cozy night in.

Ingredients: 1 wheel of Brie cheese. 1 cup fresh strawberries, sliced. 2 tablespoons balsamic vinegar. 1 tablespoon erythritol or preferred keto-friendly sweetener. 1 tablespoon chopped fresh basil optional, for garnish.

Instructions: Preheat the oven to 350F 175C. Place the wheel of Brie on a baking sheet lined with parchment paper. In a small saucepan, combine the sliced strawberries, balsamic vinegar, and erythritol. Cook over medium heat for 5-7 minutes, stirring occasionally, until the strawberries soften and the mixture thickens slightly. Pour the balsamic strawberries over the Brie wheel. Bake in the preheated oven for 10-12 minutes, or until the Brie is soft and gooey. Remove from the oven and let it cool for a few minutes. Garnish with chopped fresh basil, if desired. Serve warm with keto-friendly crackers or sliced vegetables.

Prep Time: 10 minutes

Cook Time: 15 minutes

Carson

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For a great breakfast or brunch treat, try these delicious coffee-filled banana bread stacks. When you mix ripe bananas with strong coffee, you get a rich and flavorful pancake that will satisfy your hunger.

Ingredients: 2 ripe bananas, mashed. 1/2 cup sugar. 1/4 cup unsalted butter, melted. 1 egg. 1 tsp vanilla extract. 1 1/2 cups all-purpose flour. 1 tsp baking powder. 1/2 tsp baking soda. 1/4 tsp salt. 1/2 cup strong brewed coffee, cooled. 1/4 cup chopped walnuts optional. Whipped cream for serving. Sliced bananas for garnish. Chocolate syrup for drizzling, optional.

Instructions: Warm up the oven to 350F 175C and grease a griddle or nonstick skillet. Mash the bananas and add the sugar, melted butter, egg, and vanilla extract to a bowl. Mix everything together well. Mix the flour, baking powder, baking soda, and salt together in a different bowl. Add the dry ingredients to the banana mixture slowly, mixing them in with the brewed coffee every so often. Start with the dry ingredients and end with the coffee. Mix the batter well until it's smooth. If you want, you can add the chopped walnuts now. For every pancake, put 1/4 cup of batter on the griddle or skillet. Once the top starts to bubble, flip it over and cook the other side until it's golden brown. Place the pancakes on a serving plate and stack them. If you want, you can add whipped cream between each pancake. If you want, you can add chocolate syrup and sliced bananas as a garnish. Enjoy your coffee-filled banana bread stacks while they're still hot.

Prep Time: 15 minutes

Cook Time: 20 minutes

Jude W

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This easy and delicious tofu with butter recipe was inspired by Bob the Chef. Tofu is cooked in a flavorful butter sauce with asparagus, soy sauce, and a dash of dandelion for an irresistible flavor. Perfect as a main course or side dish.

Ingredients: 1 bloc de tofu ferme environ 400g. 3 cuillres soupe de beurre. 2 gousses d'ail minces. 1 cuillre soupe de sauce soja. 1 cuillre caf de sirop d'rable. 1 cuillre caf de vinaigre de riz. Sel et poivre noir au got. Coriandre frache hache pour garnir.

Instructions: Le tofu doit tre press et gouttez pour retirer l'excs d'eau. Cut it into cubes. Pour le beurre feu moyen dans une pole. Add the "minc" nail and turn it back until it reaches the point where it should be sleeping. Place the tofu cubes in the pot and let them come to room temperature on all sides. Pour in the soy sauce, raisin-style sirop and rice vinegar. Adjust the seasoning with salt and black pepper to taste. Melt the tofu thoroughly to enrober it of sauce. Continue cooking for a few more minutes to ensure the tofu is thoroughly cooked and the caramlis flavor is fully incorporated. Remove the flame and garnish with the hache coriandre. Enjoy your hot and delicious meal!

Prep Time: 15 minutes

Cook Time: 15 minutes

Debra

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These muffins are a delightful blend of apples, pears, and pecans, with a sweet and nutty streusel topping. Perfect for a cozy breakfast or snack.

Ingredients: 1 cup all-purpose flour. 1/2 cup whole wheat flour. 1/2 cup granulated sugar. 1 1/2 teaspoons baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1/2 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. 1/4 cup unsalted butter, melted. 1/2 cup unsweetened applesauce. 1/2 cup plain Greek yogurt. 1 large egg. 1 teaspoon vanilla extract. 1 medium apple, peeled, cored, and diced. 1 medium pear, peeled, cored, and diced. 1/2 cup chopped pecans.

Instructions: Warm your oven up to 375 F 190 C and put paper liners in a muffin tin. Mix the all-purpose flour, whole wheat flour, sugar, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg in a large bowl with a whisk. Melt the butter and add it to a different bowl. Then add the Greek yogurt, egg, and vanilla extract. Combine well. Add the wet ingredients to the dry ones and mix them together just until they are mixed. Don't mix it too much; a few lumps are fine. Add the pear, apple, and pecan pieces, along with the chopped pecans, to the muffin batter slowly. Fill up about two-thirds of the way to the top of each muffin cup with batter. To make the streusel topping, mix together 1/2 teaspoon of ground cinnamon, 1/4 cup of granulated sugar, and 1/4 cup of chopped pecans. Put some of this streusel mix on top of the muffin batter in each cup. When you stick a toothpick into the middle of a muffin, it should come out clean or with a few crumbs stuck to it after 18 to 20 minutes of baking in a hot oven. For a few minutes, let the muffins cool in the pan. Then, move them to a wire rack to cool completely. Have fun with your tasty Apple Pear and Pecan Streusel Muffins!

Prep Time: 15 minutes

Cook Time: 20 minutes

Jack McKay

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Ginger-infused grilled chicken wings glazed with a sweet and sour plum coulis that makes your mouth water. Great for the next barbecue!

Ingredients: 2 lbs chicken wings. 1/2 cup soy sauce. 1/4 cup honey. 2 tbsp sesame oil. 2 tbsp grated ginger. 1 cup plum jam. 2 cloves garlic, minced. Salt and pepper to taste. Chopped green onions for garnish.

Instructions: To make the marinade, put soy sauce, honey, sesame oil, grated ginger, and minced garlic in a bowl and mix them together. Put the chicken wings in a large ziplock bag. Pour the marinade over the wings. Seal the bag and put it in the fridge for at least two hours or overnight. Warm up the grill over medium-high heat. The wings should be grilled for 20 to 25 minutes, turning them over every so often, until they are fully cooked and slightly charred. Put plum jam in a small saucepan and heat it over medium-low heat until it turns into a smooth coulis. Add salt and pepper to taste to the coulis. During the last five minutes of cooking, brush the plum coulis on the grilled wings. Take the wings off the grill, add chopped green onions on top, and serve them hot. Serve your favorite sides with these tasty Grilled Ginger Plum Chicken Wings.

Prep Time: 120 minutes

Cook Time: 25 minutes

Brody C

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This elegant tart has a flaky crust and a creamy filling. It tastes great with Earl Grey tea and sugar together.

Ingredients: 1 1/4 cups all-purpose flour. 1/2 teaspoon salt. 1/2 cup unsalted butter, cold and cubed. 1/4 cup ice water. 1 cup granulated sugar. 2 tablespoons Earl Grey tea leaves. 1/4 cup cornstarch. 1/4 teaspoon salt. 1 cup heavy cream. 3 large eggs. 1 teaspoon vanilla extract.

Instructions: In a food processor, pulse together flour and salt. Add cubed butter and pulse until mixture resembles coarse crumbs. Gradually add ice water, pulsing until dough comes together. Shape into a disk, wrap in plastic, and refrigerate for 30 minutes. Preheat oven to 375F 190C. Roll out dough on a floured surface and transfer to a 9-inch tart pan. Press dough into pan and trim excess. In a saucepan, combine granulated sugar, Earl Grey tea leaves, cornstarch, and salt. Whisk in heavy cream and cook over medium heat until mixture thickens. In a separate bowl, whisk together eggs and vanilla extract. Gradually whisk in hot sugar mixture until smooth. Pour filling into prepared tart shell. Bake for 30-35 minutes, or until filling is set and crust is golden brown. Allow tart to cool before serving. Optionally, garnish with whipped cream or powdered sugar.

Prep Time: 45 minutes

Cook Time: 35 minutes

#creamyfilling, #flakycrust, #teatime, #sweettreats

Anthony Keller