Burgers with Spicy Avocado Sauce

There is melted pepper jack cheese, a zesty and spicy avocado sauce, and classic burger toppings on these burgers, which make them very tasty. Just right for a tasty and filling meal

Ingredients:

• 1 lb ground beef
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 burger buns
• 1 ripe avocado, mashed
• 2 tbsp mayonnaise
• 1 tbsp lime juice
• 1 tsp hot sauce
• 4 slices pepper jack cheese
• Lettuce leaves
• Sliced tomatoes
• Sliced red onions
• Pickles

Instructions:

Preheat your grill to medium-high heat

In a bowl, mix the ground beef, salt, and black pepper

Shape the mixture into 4 burger patties

Grill the burger patties for about 4-5 minutes per side, or until they reach your desired level of doneness

During the last minute of grilling, add a slice of pepper jack cheese to each patty and allow it to melt

While the burgers are grilling, prepare the spicy avocado sauce by combining mashed avocado, mayonnaise, lime juice, and hot sauce in a bowl

Mix well

To assemble the burgers, spread the spicy avocado sauce on the bottom half of each bun

Place a lettuce leaf on top of the sauce, followed by a burger patty with melted cheese

Add sliced tomatoes, red onions, and pickles on top of the patty

Place the top half of the bun on the assembled ingredients to complete the burger

Serve the burgers hot with your favorite sides

Enjoy

Chicken Tarragon

A delicious chicken dish with a creamy tarragon sauce that is easy to make and perfect for a weeknight dinner.

Ingredients:

• 4 chicken breasts
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1/2 cup chicken broth
• 1/2 cup heavy cream
• 2 tablespoons chopped fresh tarragon
• 2 cloves garlic, minced

Instructions:

Add salt and pepper to the chicken breasts

In a pan, heat the olive oil over medium-high heat

After you add the chicken breasts, cook for about 5 minutes on each side until both sides are browned

Take the chicken out of the pan and set it aside

Put minced garlic in the same pan and cook for one minute

Add chicken broth and scrape the pans bottom to get rid of any browned bits

Now add heavy cream and chopped tarragon and mix it in

Put the chicken breasts back in the pan and cook on low heat for about 10 minutes, or until they are fully cooked and the sauce has thickened

Put the chicken breasts on a plate and drizzle them with the tarragon sauce

Quinoa Chickpea Salad

A refreshing and nutritious salad featuring protein-packed quinoa, fiber-rich chickpeas, and a zesty lemon dill dressing. Perfect for a light lunch or a side dish for dinner.

Ingredients:

• 1 cup cooked quinoa
• 1 can chickpeas, rinsed and drained
• 1 cucumber, diced
• 1 bell pepper, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh dill, chopped
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 1 clove garlic, minced
• Salt and pepper to taste

Instructions:

Cook the quinoa and add the chickpeas, cucumber, bell pepper, red onion, and fresh dill to a large bowl

Put olive oil, lemon juice, minced garlic, salt, and pepper in a small bowl and mix them together with a whisk

Add the dressing to the salad and toss it around to cover it all

Put it in the fridge for at least 30 minutes before serving so the flavors can mix

Enjoy Serve cold

Italian Stallion Pizza - My Hubbys Favorite

This Italian Stallion Pizza is a hearty and tasty treat that will make your mouth water. It has lots of different toppings, gooey mozzarella cheese, and a crust that is just right. A lot of people, including my husband, love it

Ingredients:

• 1 pizza dough store-bought or homemade
• 1/2 cup pizza sauce
• 1 1/2 cups shredded mozzarella cheese
• 1/2 cup sliced pepperoni
• 1/4 cup sliced black olives
• 1/4 cup sliced green bell pepper
• 1/4 cup sliced red onion
• 1/4 cup sliced mushrooms
• 1/4 cup sliced tomatoes
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried basil
• 1/4 teaspoon crushed red pepper flakes optional
• Salt and black pepper to taste
• Olive oil for brushing
• 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 and shape

Transfer the rolled-out dough to a pizza stone or baking sheet lined with parchment paper

Spread the pizza sauce evenly over the dough, leaving a small border for the crust

Sprinkle half of the shredded mozzarella cheese over the sauce

Evenly distribute the pepperoni, black olives, green bell pepper, red onion, mushrooms, and tomatoes over the cheese

Sprinkle the remaining mozzarella cheese over the toppings

Season the pizza with dried oregano, dried basil, crushed red pepper flakes if using, salt, and black pepper

Lightly brush the crust with olive oil for a golden finish

Bake the pizza in the preheated oven for 12-15 minutes or until the crust is golden brown, and the cheese is bubbly and slightly browned

Remove the pizza from the oven and let it cool for a minute or two

Garnish with fresh basil leaves and slice it into your desired portions

Serve your Italian Stallion Pizza hot and enjoy

Crispy Kale Chips

Enjoy these crispy kale chips as a healthy snack alternative They are packed with nutrients and flavor, making them a favorite for both kids and adults.

Ingredients:

• 1 bunch kale, washed and thoroughly dried
• 1 tablespoon olive oil
• 1/2 teaspoon sea salt

Instructions:

Preheat oven to 275F 135C

Remove the stems from the kale leaves and tear into bite-sized pieces

In a large bowl, massage the kale with olive oil until evenly coated

Spread the kale in a single layer on a baking sheet lined with parchment paper

Sprinkle sea salt evenly over the kale

Bake for 20-25 minutes until the edges are crispy but not burnt, rotating the pan halfway through

Remove from oven and let cool for a few minutes before serving

Slow Cooker Pumpkin French Toast Casserole

Making this Slow Cooker Pumpkin French Toast Casserole is a fun and easy way to enjoy a fall breakfast. When you mix pumpkin puree, spices, and maple syrup, you get a warm flavor thats great for cold mornings.

Ingredients:

• 1 loaf of French bread, cubed
• 4 eggs
• 1 cup pumpkin puree
• 1 cup milk
• 1/2 cup brown sugar
• 1 teaspoon vanilla extract
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/2 cup chopped pecans optional
• Maple syrup for serving

Instructions:

Clean and grease the slow cooker insert

Put the French bread cubes in the slow cooker

Whisk the eggs, pumpkin puree, milk, brown sugar, vanilla extract, cinnamon, salt, and pumpkin pie spice together in a bowl

Make sure that all of the bread cubes are covered with the mixture as you pour it over them

If you want, you can sprinkle chopped pecans on top

Turn the heat down to low, cover, and cook for 4 to 6 hours, or until the middle is set

Warm it up and add maple syrup

Creamy Chicken Enchilada Skillet

This Creamy Chicken Enchilada Skillet has bell peppers, onions, tender chicken, and a rich, creamy sauce. It all cooks in one skillet, making dinner quick and easy.

Ingredients:

• 1 lb chicken breast, diced
• 1 tbsp olive oil
• 1 small onion, diced
• 1 red bell pepper, diced
• 1 can 10 oz red enchilada sauce
• 1 can 4 oz diced green chilies
• 1 cup chicken broth
• 1 cup heavy cream
• 1 cup shredded Mexican cheese blend
• 1/2 tsp cumin
• Salt and pepper to taste
• Fresh cilantro, chopped, for garnish

Instructions:

Warm up the olive oil in a big pan over medium-high heat

Put in the chicken dices and cook until all sides are brown

Put in the diced onion and bell pepper

Cook until the vegetables get soft

Add the diced green chilies, heavy cream, chicken broth, and cumin, and mix them in

Bring the mixture to a low boil, then let it cook for 5 to 7 minutes or until it gets a little thicker

Add shredded cheese and mix it in until it melts and is smooth

Add pepper and salt to taste

Add fresh cilantro as a garnish before serving