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A healthy and easy meal made with quinoa, chicken, and bright vegetables that are cooked to perfection in a pressure cooker. Great for busy days when you need a quick, tasty, and healthy dinner or lunch.
Ingredients: 1 cup quinoa, rinsed. 1.5 cups chicken broth. 1 lb boneless, skinless chicken thighs, cut into chunks. 1 cup diced carrots. 1 cup chopped broccoli. 1 cup cherry tomatoes, halved. 1/2 cup diced bell peppers. 1 teaspoon garlic powder. 1 teaspoon onion powder. 1 teaspoon paprika. Salt and pepper to taste. 2 tablespoons olive oil.
Instructions: In the first compartment of the glass meal prep container, combine quinoa and chicken broth. In the second compartment, toss chicken, carrots, broccoli, tomatoes, bell peppers, garlic powder, onion powder, paprika, salt, and pepper. Seal the container with Snap Lock lids. Pour olive oil over the ingredients in the second compartment. Place the glass container in the pressure cooker. Cook on high pressure for 8 minutes. Allow natural release for 5 minutes, then manually release any remaining pressure. Carefully open the container, mix the quinoa and chicken-vegetable mixture, and serve. Enjoy your delicious and nutritious one-pot meal!
Prep Time: 15 minutes
Cook Time: 8 minutes
Myla Reid
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In just one minute, enjoy a guilt-free, vegan, and healthy chocolate banana mug cake. This delicious treat is the ideal guilt-free way to indulge your sweet tooth.
Ingredients: 1 ripe banana, mashed. 2 tablespoons oat flour. 1 tablespoon cocoa powder. 1 tablespoon maple syrup. 1/2 teaspoon baking powder. A pinch of salt. 1/4 teaspoon vanilla extract. 1 tablespoon dairy-free chocolate chips optional.
Instructions: Using a fork, mash the ripe banana in a microwave-safe mug until it's smooth. To the mug, add the oat flour, baking powder, salt, vanilla extract, cocoa powder, and maple syrup. Mix thoroughly until fully incorporated. Add dairy-free chocolate chips to the batter's top if you'd like. The mug should be microwaved for one minute on high. The cake will solidify and rise. Take the mug out of the microwave and give it a minute to cool down before consuming your nutritious vegan chocolate banana mug cake!
Prep Time: 5 minutes
Cook Time: 1 minutes
Kyla
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Enjoy these Whoppers Chocolate Malt Frosted Brownies, which are full of rich chocolate flavor. These brownies are loaded with chunks of Whoppers chocolate malt balls and topped with a rich chocolate malt frosting. They will satisfy your sweet tooth!
Ingredients: 1 box brownie mix. 1 cup Whoppers chocolate malt balls, roughly chopped. 1/2 cup unsalted butter, melted. 2 large eggs. 1/4 cup water. 1/4 cup vegetable oil. 1 cup powdered sugar. 1/4 cup unsweetened cocoa powder. 1/4 cup milk. 1 tsp vanilla extract.
Instructions: Preheat oven to 350F 175C. Grease a 9x9 inch baking pan. In a large bowl, combine brownie mix, melted butter, eggs, water, and vegetable oil. Mix until well combined. Fold in chopped Whoppers chocolate malt balls. Pour batter into prepared baking pan and spread evenly. Bake in preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool completely in the pan on a wire rack. While the brownies are cooling, make the chocolate malt frosting. In a medium bowl, whisk together powdered sugar, cocoa powder, milk, and vanilla extract until smooth. Once the brownies are cool, spread the frosting evenly over the top. Slice into squares and serve. Enjoy!
Prep Time: 15 minutes
Cook Time: 30 minutes
Tara
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A delicious and nutritious baked quinoa dish with roasted kale, creamy feta, and protein-packed chickpeas. This recipe is a perfect blend of flavors and textures, making it a wholesome and satisfying meal.
Ingredients: 1 cup quinoa, rinsed and drained. 2 cups kale, chopped. 1 can 15 oz chickpeas, drained and rinsed. 1/2 cup feta cheese, crumbled. 3 tablespoons olive oil. 1 teaspoon cumin. 1 teaspoon paprika. Salt and pepper to taste. 2 cups vegetable broth.
Instructions: Preheat oven to 375F 190C. In a baking dish, combine quinoa, kale, chickpeas, and feta cheese. In a small bowl, whisk together olive oil, cumin, paprika, salt, and pepper. Pour the olive oil mixture over the quinoa mixture and toss to coat evenly. Pour vegetable broth over the mixture and cover the baking dish with foil. Bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes or until the quinoa is cooked and the top is golden brown. Remove from the oven and let it cool for a few minutes before serving.
Prep Time: 15 minutes
Cook Time: 40 minutes
James Roble
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Experience the flavors of a classic Chicago hot dog in burger form. This Chicago Dog Burger combines juicy beef patties, grilled hot dogs, Swiss cheese, and all the traditional toppings for a delightful twist on a Windy City favorite.
Ingredients: 1 lb ground beef. 4 hamburger buns. 4 beef hot dogs. 4 slices of Swiss cheese. 1 cup diced tomatoes. 1/2 cup diced onions. 1/4 cup pickle relish. 4 dill pickle spears. 4 sport peppers. Yellow mustard. Celery salt.
Instructions: Preheat your grill to medium-high heat. While the grill is heating up, divide the ground beef into 4 equal portions and form them into burger patties. Grill the burger patties and hot dogs for about 4-5 minutes per side, or until they are cooked to your desired level of doneness. During the last minute of grilling, place a slice of Swiss cheese on each burger patty and allow it to melt. Toast the hamburger buns on the grill until they are lightly browned. Assemble the Chicago Dog Burgers: Place a burger patty on the bottom half of each bun. Top with a grilled hot dog. Sprinkle with diced tomatoes, diced onions, and pickle relish. Add a dill pickle spear and a sport pepper to each burger. Drizzle yellow mustard over the toppings and sprinkle with celery salt. Place the top half of the bun on each burger to complete the Chicago Dog Burger. Serve hot and enjoy!
Prep Time: 15 minutes
Cook Time: 10 minutes
Denise
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It's easy to make and tastes great, and this vegan pumpkin soup is also gluten-free. Great for a healthy and cozy meal.
Ingredients: 1 medium-sized pumpkin, peeled and diced. 1 onion, finely chopped. 2 cloves of garlic, minced. 1 can 400ml coconut milk. 4 cups vegetable broth. 1 tsp curry powder. 1/2 tsp ground cumin. Salt and pepper to taste. 2 tbsp olive oil. Fresh cilantro for garnish.
Instructions: Put olive oil in a big pot and heat it over medium-low heat. Put in the minced garlic and chopped onion. Saut until the onions are soft. Break up the pumpkin and mix it with the curry powder and cumin. Mix well. Add the vegetable broth and boil it. Turn down the heat and let the pumpkin cook until it's soft. Blend the soup until it's smooth with an immersion blender. Add the coconut milk and season with salt and pepper to taste. Let it cook for five more minutes. Serve hot with fresh cilantro on top. Have fun with your tasty and healthy Vegan Pumpkin Soup!
Prep Time: 15 minutes
Cook Time: 25 minutes
Steven
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A flavorful and hearty vegan stuffing made with cauliflower, perfect for Thanksgiving or any festive meal. Packed with vegetables, nuts, and dried cranberries, this dish is sure to be a crowd-pleaser.
Ingredients: 1 medium cauliflower, cut into small florets. 1 tablespoon olive oil. 1 onion, diced. 2 cloves garlic, minced. 2 stalks celery, diced. 1 carrot, diced. 1/2 cup mushrooms, chopped. 1/4 cup dried cranberries. 1/4 cup chopped pecans. 1/4 cup vegetable broth. 1 teaspoon dried thyme. 1 teaspoon dried sage. Salt and pepper, to taste.
Instructions: Before you start cooking, heat the oven to 375F 190C. Sprinkle olive oil over the cauliflower florets that you put on a baking sheet. For 20 to 25 minutes, or until just beginning to brown, roast. Warm up the olive oil in a big pan over medium-low heat. Put in the garlic and onion, and cook them until they get soft. Put in mushrooms, celery, and carrot. Make sure the vegetables are soft. Add pecans, thyme, sage, salt, and pepper, along with the vegetable broth. For another two to three minutes, cook. Take it off the heat and slowly add the roasted cauliflower. Put the mixture in a serving bowl, and if you want, top it with fresh herbs. Enjoy while still warm!
Prep Time: 15 minutes
Cook Time: 30 minutes
Steph
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This White Pizza with Broccoli and Mushrooms is a delicious twist on traditional pizza, featuring a creamy cheese base topped with sautéed mushrooms and crispy broccoli. It's a perfect vegetarian pizza option that's sure to satisfy your pizza cravings.
Ingredients: 1 pizza dough. 1/2 cup ricotta cheese. 1/2 cup mozzarella cheese, shredded. 1/4 cup Parmesan cheese, grated. 1 cup broccoli florets, blanched. 1 cup mushrooms, sliced. 2 cloves garlic, minced. 1 tablespoon olive oil. Salt and pepper to taste. Fresh basil leaves for garnish.
Instructions: Preheat your oven to 475F 245C. Roll out the pizza dough on a floured surface to your desired thickness. Place the rolled-out dough on a pizza stone or baking sheet. In a bowl, combine the ricotta, mozzarella, and Parmesan cheeses. Spread this mixture evenly over the pizza dough, leaving a small border around the edges for the crust. In a skillet, heat the olive oil over medium heat. Add minced garlic and saut for about 1-2 minutes until fragrant. Add sliced mushrooms and blanched broccoli florets to the skillet. Saut for another 3-4 minutes until the mushrooms are tender and the broccoli is slightly crispy. Season with salt and pepper. Spread the sauted mushroom and broccoli mixture evenly over the cheese-covered pizza dough. Bake in the preheated oven for 12-15 minutes or until the crust is golden brown and the cheese is bubbly and slightly browned. Remove from the oven and let it cool slightly before slicing. Garnish with fresh basil leaves, slice, and serve hot.
Prep Time: 15 minutes
Cook Time: 15 minutes
Julie
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This sandwich made with beef brisket cooked in a pressure cooker is juicy, tender, and full of flavor. The pressure cooker speeds up the cooking process so the brisket is done in a fraction of the time it would normally take.
Ingredients: 1 lb beef brisket. 1 cup beef broth. 1/4 cup barbecue sauce. 1 teaspoon garlic powder. 1 teaspoon onion powder. 1/2 teaspoon smoked paprika. Salt and pepper to taste. 4 sandwich buns. Sliced pickles and onions for topping optional.
Instructions: Season the beef brisket with garlic powder, onion powder, smoked paprika, salt, and pepper. Pour beef broth and barbecue sauce into the pressure cooker. Add the seasoned beef brisket to the pressure cooker. Close the lid and set the pressure cooker to cook on high pressure for 60 minutes. Once done, allow natural pressure release for 10 minutes, then carefully release any remaining pressure manually. Remove the beef brisket from the pressure cooker and shred it using two forks. Return the shredded beef brisket to the pressure cooker and mix it with the remaining sauce. Split the sandwich buns and toast them lightly. Fill each bun with a generous portion of the shredded beef brisket. Top with sliced pickles and onions if desired. Serve warm and enjoy!
Prep Time: 15 minutes
Cook Time: 60 minutes
Christine
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