Slow Cooker Chicken Stroganoff

This Slow Cooker Chicken Stroganoff is a delicious and easy meal that practically cooks itself. Tender chicken breasts simmered in a creamy mushroom sauce with onions and garlic make for a comforting dish perfect for any day of the week.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 can cream of mushroom soup
• 1 cup chicken broth
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tablespoon Worcestershire sauce
• 1 teaspoon paprika
• Salt and pepper to taste
• 1 cup sour cream
• 8 ounces sliced mushrooms
• 2 tablespoons all-purpose flour

Instructions:

In the slow cookers bottom, put chicken breasts

Add chicken broth, tomato sauce, paprika, salt, and pepper to a bowl

Then add cream of mushroom soup and mix well

Add the mix to the slow cooker with the chicken

Cook on low for 6 to 8 hours or high for 3 to 4 hours, until the chicken is soft

Before serving, mix the sour cream and flour together until they are smooth

Add the mushrooms that have been sliced to the slow cooker and stir

Place a lid on top and cook for another 30 minutes

Serve hot with egg noodles or rice that youve already cooked

Traditional New Years Pasta

This traditional New Years pasta dish is a hearty and comforting meal thats perfect for celebrating the start of a new year or any time of the year. The combination of crispy pancetta, sweet peas, and savory Parmesan cheese creates a flavorful and satisfying dish that will leave everyone at the table wanting more.

Ingredients:

• 300g pasta of your choice
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 200g pancetta, diced
• 1 cup peas
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

Cook pasta according to package instructions until al dente

Drain and set aside

In a large skillet, heat olive oil over medium heat

Add minced garlic and cook until fragrant, about 1 minute

Add diced pancetta to the skillet and cook until browned and crispy, about 5 minutes

Add cooked pasta and peas to the skillet, tossing to combine with the pancetta and garlic

Stir in grated Parmesan cheese until melted and well combined

Season with salt and pepper to taste

Garnish with fresh parsley before serving

Potato Bhajias

Potato bhajias are a popular Indian snack. They are made by dipping thinly sliced potatoes in a batter of chickpea flour and spices and then deep-frying them until they are golden brown.

Ingredients:

• 2 large potatoes, thinly sliced
• 1 cup chickpea flour
• 2 tablespoons rice flour
• 1 teaspoon turmeric powder
• 1 teaspoon chili powder
• 1 teaspoon cumin seeds
• 1 teaspoon coriander seeds, crushed
• Salt to taste
• Water as needed
• Oil for frying

Instructions:

Chia flour, rice flour, chili powder, cumin seeds, coriander seeds that have been crushed, and salt should all be mixed together in a bowl

Slowly add water to the batter to make it thick

Put oil in a deep pan and heat it up

Make sure the potato slices are well covered when you dip them in the batter

Slowly add the potato slices that have been coated to the hot oil

As you fry, flip the food over every so often to make sure it cooks evenly

Take it out of the oil and drain it on paper towels to get rid of the extra oil

Put it on the table hot with your favorite sauce or chutney

Coconut Lime Mahi Mahi Tacos with Tequila Soaked Watermelon Salsa

These Coconut Lime Mahi Mahi Tacos with Tequila Soaked Watermelon Salsa are a tropical delight. The crispy coconut-crusted Mahi Mahi is complemented by the refreshing and slightly boozy watermelon salsa. Its a perfect combination of flavors for a summer taco feast.

Ingredients:

• 4 Mahi Mahi fillets 6 oz each
• 1 cup shredded coconut
• 2 limes juiced and zested
• 1/4 cup coconut milk
• 1/4 cup all-purpose flour
• 1 egg beaten
• 1 cup diced watermelon
• 2 tablespoons tequila
• 1/4 cup red onion finely chopped
• 1/4 cup fresh cilantro chopped
• 1 jalapeo pepper seeded and finely chopped
• 8 small flour tortillas
• Salt and pepper to taste
• Vegetable oil for frying

Instructions:

Shred coconut, lime zest, and a pinch of salt and pepper together in a shallow dish

Make sure that each Mahi Mahi fillet is coated evenly with the coconut mixture as you dip them

Put away

In a different bowl, beat the egg and add the coconut milk

Coat the Mahi Mahi fillets in coconut mixture, then roll them in all-purpose flour

Dip them in the coconut milk and egg mixture, and then cover them again with coconut mixture

In a pan, heat vegetable oil over medium-high heat

It should take about 34 minutes per side to fry the Mahi Mahi fillets until they are golden brown and fully cooked

Take it off and let it dry on paper towels

To make the salsa, put diced watermelon, tequila, red onion, cilantro, and jalapeo pepper in a bowl

Add pepper and salt to taste

To make the flour tortillas soft, heat them in a dry skillet or the microwave

Put a piece of coconut lime Mahi Mahi on each tortilla to make the tacos

Add a big spoonful of watermelon salsa that has been soaked in tequila on top

For extra flavor, drizzle lime juice over the tacos that have been put together

Serve right away and enjoy

Roasted Veggie Chickpea Bowl

A healthy and tasty vegan bowl with chickpeas, roasted vegetables, and a creamy cilantro cashew sauce on top.

Ingredients:

• 1 cup chickpeas, drained and rinsed
• 2 cups mixed vegetables e
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• , bell peppers, zucchini, carrots, chopped
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1/4 cup cashews, soaked
• 1/4 cup fresh cilantro leaves
• 1/4 cup water
• 1 tablespoon lemon juice
• 1 garlic clove
• Cooked quinoa or rice, for serving optional
• Fresh cilantro, for garnish

Instructions:

Preheat oven to 400F 200C

In a bowl, toss chickpeas and mixed vegetables with olive oil, salt, and pepper

Spread the mixture onto a baking sheet and roast for 20-25 minutes, or until vegetables are tender and chickpeas are crispy

In a blender, combine soaked cashews, cilantro leaves, water, lemon juice, and garlic clove

Blend until smooth and creamy

Adjust consistency with more water if needed

To serve, divide cooked quinoa or rice if using among bowls

Top with roasted vegetable and chickpea mixture

Drizzle with cilantro cashew cream and garnish with fresh cilantro leaves

Enjoy your delicious vegan bowl

Thursday Berry Blast

Indulge in this antioxidant-rich smoothie that will keep you feeling satisfied and energized throughout the day.

Ingredients:

• 1 cup spinach
• 1/2 cup frozen blueberries
• 1/2 cup frozen strawberries
• 1/2 cup Greek yogurt
• 1/2 cup almond milk

Instructions:

Mix everything together until its smooth and creamy

Warm Apple Pie Smoothie

This Warm Apple Pie Smoothie is a cozy and nutritious way to start your day. Its like having a slice of apple pie in a glass

Ingredients:

• 1 cup unsweetened almond milk
• 1 medium apple, peeled, cored, and diced
• 1/2 banana
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 tbsp honey or maple syrup
• 1/4 cup rolled oats
• 1/2 tsp vanilla extract

Instructions:

In a small saucepan, heat the almond milk over low heat until warm but not boiling

Add the diced apple, banana, ground cinnamon, and ground nutmeg to a blender

Pour the warm almond milk over the ingredients in the blender

Add honey or maple syrup, rolled oats, and vanilla extract to the blender as well

Blend until smooth and creamy

Pour the warm apple pie smoothie into a mug or glass

Garnish with a sprinkle of cinnamon and a slice of apple if desired

Serve immediately and enjoy