Homestyle Feast

Creamy Chicken Marsala

Ingredients:
• 4 boneless, skinless chicken breasts
• Salt and pepper to taste
• 1/2 cup all-purpose flour, for dredging
• 4 tablespoons olive oil
• 1 large shallot, finely chopped
• 2 garlic cloves, minced
• 8 ounces mushrooms, sliced
• 1 cup Marsala wine
• 1 cup chicken stock
• 1/2 cup heavy cream
• 2 tablespoons unsalted butter
• 1/4 cup chopped fresh parsley
Directions:
1. Season chicken with salt and pepper, then dredge in flour, shaking off excess.
2. In a large skillet, heat 2 tablespoons olive oil over medium-high heat. Add chicken and cook until golden on both sides, about 3-4 minutes per side. Remove chicken and set aside.
3. In the same skillet, add the remaining olive oil. Add shallot and garlic, and sauté until fragrant. Add mushrooms and cook until they are browned and their moisture has evaporated.
4. Pour in Marsala wine and bring to a boil, scraping to remove any browned bits from the bottom of the pan.
5. Add chicken stock and simmer for a few minutes to reduce the sauce slightly.
6. Return chicken to the skillet and simmer for about 10 minutes.
7. Stir in heavy cream and butter and cook until the sauce thickens, about 2-3 minutes. Garnish with parsley before serving.
Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes
Kcal: 450 kcal | Servings: 4 servings

Bacon Ranch Cheese Chicken

Ingredients:
• 4 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• 8 strips of bacon, cooked and crumbled
• 1 cup ranch dressing
• 1 cup shredded cheddar cheese
• 1/2 cup grated Parmesan cheese
• Fresh parsley for garnish
Directions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium heat.
3. Season chicken breasts with garlic powder, onion powder, salt, and pepper.
4. Place chicken in the skillet and cook until golden on each side, about 5-6 minutes per side.
5. Transfer the chicken to a baking dish.
6. In a bowl, mix ranch dressing, cheddar cheese, and Parmesan cheese.
7. Spread the ranch and cheese mixture over the chicken breasts.
8. Sprinkle crumbled bacon on top.
9. Bake in the preheated oven for 20-25 minutes, or until chicken is cooked through and cheese is bubbly and golden.
10. Garnish with fresh parsley before serving.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
Kcal: 490 kcal | Servings: 4 servings

creamy Squash Risotto

Ingredients:
• 1 medium butternut squash, peeled and cubed
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup Arborio rice
• 1/2 cup dry white wine
• 4 cups vegetable broth, kept warm
• 1/2 cup Parmesan cheese, grated
• Salt and pepper to taste
• Fresh parsley, chopped for garnish
Directions:
1. Preheat your oven to 400°F (200°C). Toss the butternut squash cubes with a tablespoon of olive oil and spread them out on a baking sheet. Roast until tender and slightly caramelized, about 25-30 minutes.
2. In a large pan, heat the remaining olive oil over medium heat. Add the onion and garlic, and sauté until translucent and fragrant.
3. Stir in the Arborio rice and cook for 2 minutes to lightly toast the grains.
4. Pour in the white wine and stir until the liquid is fully absorbed.
5. Add the warm vegetable broth one ladle at a time, stirring continuously, until the rice is creamy and al dente. This should take about 18-20 minutes.
6. Gently fold in the roasted butternut squash and Parmesan cheese. Season with salt and pepper to taste.
7. Serve warm, garnished with fresh parsley.
Prep Time: 15 minutes | Cooking Time: 50 minutes | Total Time: 1 hour 5 minutes
Kcal: 380 kcal | Servings: 4 servings

Homemade Classic Lasagna

Ingredients:
• 12 lasagna noodles
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 pound ground beef
• 1 (28-ounce) can crushed tomatoes
• 1 (6-ounce) can tomato paste
• 2 tablespoons fresh basil, chopped
• 1 tablespoon oregano
• Salt and pepper to taste
• 2 cups ricotta cheese
• 1 egg, beaten
• 3 cups mozzarella cheese, shredded
• 1 cup Parmesan cheese, grated
Directions:
1. Preheat your oven to 375°F (190°C).
2. Cook lasagna noodles according to package instructions, then drain and set aside.
3. In a large skillet, heat olive oil over medium heat. Add onion and garlic, cooking until translucent.
4. Add ground beef, cooking until browned. Drain excess fat.
5. Stir in crushed tomatoes, tomato paste, basil, oregano, salt, and pepper. Simmer for 30 minutes.
6. In a mixing bowl, combine ricotta cheese, egg, and 1/2 cup of Parmesan cheese.
7. In a 9x13 inch baking dish, spread a layer of meat sauce. Layer with noodles, ricotta mixture, mozzarella cheese, and meat sauce. Repeat layers.
8. Top with remaining noodles, meat sauce, mozzarella, and Parmesan cheese.
9. Cover with foil and bake for 25 minutes. Remove foil and bake for another 25 minutes or until cheese is bubbly and browned.
Prep Time: 30 minutes | Cooking Time: 1 hour | Total Time: 1 hour 30 minutes
Kcal: 550 kcal | Servings: 8 servings

Simple Mediterranean Tuna Salad

Ingredients:
• 2 cans of tuna in olive oil, drained
• 1 large cucumber, diced
• 1 red onion, finely chopped
• 2 ripe tomatoes, diced
• 1/2 cup Kalamata olives, pitted and halved
• 1/4 cup feta cheese, crumbled
• 1/4 cup fresh parsley, chopped
• 3 tablespoons extra virgin olive oil
• 1 tablespoon red wine vinegar
• Juice of 1 lemon
• Salt and black pepper to taste
Directions:
1. In a large mixing bowl, combine the drained tuna, diced cucumber, chopped onion, diced tomatoes, and Kalamata olives.
2. In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, and lemon juice.
3. Pour the dressing over the salad and gently mix.
4. Add the crumbled feta cheese and chopped parsley. Season with salt and black pepper to taste.
5. Toss gently until all ingredients are well combined.
6. Serve chilled or at room temperature.
Prep Time: 15 minutes | Total Time: 20 minutes
Kcal: 320 kcal | Servings: 4 servings
Tags

Tender Crockpot Chicken and Vegetables

Ingredients:
• 4 chicken breasts, boneless and skinless
• 2 carrots, peeled and sliced
• 1 onion, chopped
• 2 stalks celery, chopped
• 3 potatoes, peeled and cubed
• 2 cloves garlic, minced
• 1 cup chicken broth
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
Directions:
1. Place the chicken breasts at the bottom of the crockpot.
2. Add the carrots, onion, celery, and potatoes on top of the chicken.
3. In a small bowl, mix the chicken broth, garlic, thyme, and rosemary. Pour this mixture over the chicken and vegetables in the crockpot.
4. Season with salt and pepper.
5. Cover and cook on low for 6-7 hours or on high for 3-4 hours, or until the chicken is cooked through and the vegetables are tender.
Prep Time: 15 minutes | Cooking Time: 6 hours | Total Time: 6 hours 15 minutes
Kcal: 310 kcal | Servings: 4 servings

Ultimate Walking Taco Casserole
Ingredients:
• 1 pound ground beef
• 1 packet taco seasoning
• 1/2 cup water
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (frozen or canned)
• 1 can (4 oz) green chilies
• 1 bag (9.75 oz) Fritos corn chips
• 2 cups shredded cheddar cheese
• 1/4 cup sliced green onions
• 1/4 cup chopped fresh cilantro
• Sour cream for serving
Directions:
1. Preheat your oven to 350°F (175°C).
2. In a large skillet over medium heat, cook the ground beef until browned. Drain any excess fat.
3. Stir in taco seasoning and water and simmer for 5 minutes.
4. Add black beans, corn, and green chilies to the skillet and cook for another 5 minutes, stirring occasionally.
5. In a large baking dish, layer half of the Fritos, followed by the beef mixture, and then half of the cheddar cheese. Repeat the layers ending with the cheese.
6. Bake in the preheated oven for 20 minutes, or until the cheese is bubbly and golden.
7. Garnish with green onions, cilantro, and serve with sour cream on the side.
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Kcal: 580 kcal | Servings: 6 servings
4.

Hearty Italian Spaghetti Carbonara

Ingredients:
• 400g spaghetti
• 200g pancetta, diced
• 4 large eggs
• 1 cup grated Parmesan cheese
• 2 cloves garlic, minced
• Black pepper to taste
• Salt to taste
• 1 tablespoon olive oil
Directions:
1. Bring a large pot of salted water to a boil and cook the spaghetti according to the package instructions until al dente.
2. In a large pan, heat olive oil over medium heat. Add the pancetta and garlic, and cook until the pancetta is crispy.
3. In a mixing bowl, whisk together eggs, Parmesan, black pepper, and a pinch of salt.
4. Once the pasta is cooked, reserve a cup of pasta water, then drain the pasta.
5. Quickly mix the hot pasta with the egg mixture, adding pasta water as needed to create a smooth sauce.
6. Add the crispy pancetta and garlic into the pasta and combine.
7. Serve immediately with extra Parmesan cheese and black pepper.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 570 kcal | Servings: 4 servings

Quick and Easy Dumplings
Ingredients:
• 2 cups all-purpose flour
• ¾ cup hot water
• Pinch of salt
• 1 cup minced pork
• ½ cup chopped scallions
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 teaspoon minced ginger
• 1 teaspoon minced garlic
Directions:
10. In a large mixing bowl, combine flour and salt. Gradually add hot water, stirring until a dough forms. Knead the dough on a floured surface until smooth. Cover with a damp cloth and let it rest for 30 minutes.
11. In a separate bowl, mix minced pork, scallions, soy sauce, sesame oil, ginger, and garlic.
12. Roll out the dough and cut into small circles. Place a small amount of the pork mixture in the center of each circle.
13. Wet the edges of the dough with water, fold in half, and press to seal.
14. Bring a large pot of water to a boil. Add dumplings and cook until they float to the top, about 5 minutes.
Prep Time: 45 minutes | Cooking Time: 5 minutes | Total Time: 50 minutes Kcal: 220 kcal | Servings: 4 servings
2.

Canned Biscuit Donut Delights

Ingredients:
• 1 can of large, refrigerated biscuits
• 2 cups vegetable oil, for frying
• 1 cup granulated sugar
• 1 tablespoon ground cinnamon
• 1/2 cup powdered sugar
• 2 tablespoons milk
• 1 teaspoon vanilla extract
Directions:
1. Heat the vegetable oil in a large frying pan over medium heat until it reaches 350°F (175°C).
2. Separate the biscuits and use a small round cutter to remove the center of each biscuit, creating donut shapes.
3. Carefully place the biscuits into the hot oil, cooking each side for about 2 minutes until golden brown. Remove and let them drain on a paper towel.
4. Mix the granulated sugar and cinnamon in a shallow dish. Coat each warm donut in the sugar mixture.
5. For the glaze, whisk together powdered sugar, milk, and vanilla extract until smooth. Drizzle over the donuts.
6. Serve warm and enjoy!
Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes
Kcal: 300 kcal | Servings: 8 servings

Creamy Dreamy Potato Broccoli Cheddar Delight
Ingredients:
• 4 large potatoes, peeled and diced
• 2 cups broccoli florets
• 1 small onion, chopped
• 3 cups chicken or vegetable broth
• 1 cup water
• 2 cups cheddar cheese, shredded
• 1 cup heavy cream
• Salt and pepper to taste
• Chives for garnish
Directions:
10. Place the potatoes, broccoli, onion, chicken broth, and water into the Crock Pot.
11. Cook on low for 6-8 hours or on high for 3-4 hours, until potatoes are tender.
12. Mash the mixture to your preferred consistency or use an immersion blender for a smoother texture.
13. Add the cheddar cheese and heavy cream, and stir well.
14. Season with salt and pepper.
15. Serve hot, garnished with chives.
Prep Time: 10 minutes | Cooking Time: 6-8 hours | Total Time: 6 hours 10 minutes
Kcal: 385 kcal | Servings: 6 servings
2.

Chickpea and Spinach Curry

Ingredients:
• 1 tablespoon olive oil
• 1 large onion, diced
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 4 cups fresh spinach
• 1 cup coconut milk
• Salt and pepper to taste
Directions:
1. Heat olive oil in a large skillet over medium heat.
2. Add the onion, garlic, and ginger, and sauté until the onion is translucent.
3. Stir in the curry powder, cumin, and turmeric, and cook for another minute until fragrant.
4. Add the chickpeas and diced tomatoes, and let simmer for 10 minutes.
5. Add the spinach and coconut milk, and cook until the spinach is wilted and the curry is heated through.
6. Season with salt and pepper to taste.
7. Serve warm with rice or naan.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 220 kcal | Servings: 4 servings

Luscious Vanilla Bean Cream Cheese Cake

Ingredients:
• 1 1/2 cups graham cracker crumbs
• 1/4 cup white sugar
• 1/3 cup butter, melted
• 4 (8 ounce) packages cream cheese
• 1 1/4 cups white sugar
• 1/2 cup sour cream
• 1 teaspoon vanilla extract
• 4 large eggs
• 2 tablespoons all-purpose flour
Directions:
1. Preheat oven to 350°F (175°C).
2. In a medium bowl, mix graham cracker crumbs, 1/4 cup sugar, and melted butter until well blended. Press mixture into the bottom of a 9-inch springform pan.
3. In a large bowl, beat cream cheese with 1 1/4 cups sugar until smooth. Blend in sour cream and vanilla.
4. Beat in eggs one at a time, mixing just enough to incorporate. Mix in flour until just blended.
5. Pour filling over prepared crust in the springform pan.
6. Bake in preheated oven for 1 hour. Turn the oven off, and let the cake cool in oven with the door closed for 5 to 6 hours to prevent cracking.
7. Chill in refrigerator until serving.
Prep Time: 30 minutes | Cooking Time: 1 hour | Total Time: 1 hour 30 minutes plus cooling time
Kcal: 490 kcal | Servings: 12 servings

Crispy Golden Potatoes with Aromatic Garlic and Parmesan

Ingredients:
• 1.5 pounds of baby potatoes, halved
• 4 tablespoons of olive oil
• 4 cloves garlic, minced
• 1/2 cup grated Parmesan cheese
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• Fresh parsley, chopped for garnish
Directions:
1. Preheat the oven to 400°F (200°C).
2. In a large bowl, toss the halved potatoes with olive oil, minced garlic, Parmesan cheese, oregano, thyme, rosemary, salt, and pepper until well coated.
3. Spread the potatoes in a single layer on a baking sheet.
4. Bake for 25-30 minutes or until the potatoes are golden and crisp. Flip the potatoes halfway through to ensure even cooking.
5. Garnish with fresh parsley before serving.
Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes
Kcal: 220 kcal | Servings: 4 servings

Ingredients:
• For the Salisbury Steak:
• 1 1/2 pounds ground beef
• 1/3 cup bread crumbs
• 1/4 cup finely chopped onion
• 1 egg
• 2 teaspoons Worcestershire sauce
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 1 tablespoon olive oil for cooking
• For the Mushroom Gravy:
• 2 cups mushrooms, sliced
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 cups beef broth
• 1 teaspoon soy sauce
• Salt and pepper to taste
• For the Mashed Potatoes:
• 4 large potatoes, peeled and quartered
• 1/4 cup milk
• 2 tablespoons butter
• Salt and pepper to taste
Directions:
1. In a large bowl, mix together ground beef, bread crumbs, chopped onion, egg, Worcestershire sauce, garlic powder, salt, and pepper. Form into 4-6 patties.
2. Heat olive oil in a skillet over medium heat. Cook patties for about 4 minutes per side, or until browned and cooked through. Remove from skillet and set aside.
3. In the same skillet, add mushrooms and cook for 5 minutes. Add butter and flour, stirring to combine with the mushrooms. Slowly pour in beef broth and soy sauce, stirring constantly. Cook until the gravy thickens. Season with salt and pepper.
4. For the mashed potatoes, boil potatoes in salted water until tender, about 15-20 minutes. Drain and mash with milk, butter, salt, and pepper.
5. Serve Salisbury steaks with mashed potatoes and top with mushroom gravy.
Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes | Kcal: 650 kcal | Servings: 4

Classic Cherry Delight
Ingredients:
• 2 cups graham cracker crumbs
• 1/2 cup unsalted butter, melted
• 1 cup granulated sugar, divided
• 2 packages (8 ounces each) cream cheese, softened
• 1 teaspoon vanilla extract
• 1 cup heavy cream
• 1 can (21 ounces) cherry pie filling
Directions:
8. In a bowl, mix graham cracker crumbs, melted butter, and 1/4 cup sugar until well combined. Press the mixture into the bottom of a 9x13 inch baking dish to form a crust. Chill in the refrigerator for 30 minutes.
9. In a mixing bowl, beat cream cheese, 3/4 cup sugar, and vanilla extract until smooth and fluffy.
10. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.
11. Spread the cream cheese and whipped cream mixture over the chilled crust.
12. Top with cherry pie filling, spreading evenly.
13. Refrigerate for at least 2 hours before serving.
Prep Time: 20 minutes | Chilling Time: 2 hours 30 minutes | Total Time: 2 hours 50 minutes
Kcal: 350 kcal | Servings: 12 servings

Crispy Chicken in Tangy Orange Reduction

Ingredients:
• 2 pounds chicken thighs, boneless and skinless
• 1 cup orange juice
• 2 tablespoons soy sauce
• 1 tablespoon ginger, minced
• 2 cloves garlic, minced
• 1 tablespoon cornstarch
• 2 tablespoons water
• 3 tablespoons vegetable oil
• Salt and pepper to taste
• Sesame seeds and green onions for garnish
Directions:
1. Season chicken thighs with salt and pepper.
2. In a large skillet, heat vegetable oil over medium-high heat. Add chicken thighs and cook until golden brown on both sides, about 4-5 minutes per side. Remove chicken and set aside.
3. In the same skillet, add minced ginger and garlic. Sauté for about 1 minute or until fragrant.
4. Add orange juice and soy sauce to the skillet. Bring to a simmer.
5. In a small bowl, whisk together cornstarch and water. Pour this mixture into the skillet, stirring continuously until the sauce thickens.
6. Return the chicken to the skillet and coat with the orange sauce. Simmer for an additional 2-3 minutes.
7. Garnish with sesame seeds and green onions before serving.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 380 kcal | Servings: 4 servings

Crispy Fried Mozzarella Bites
Ingredients:
• 1 cup breadcrumbs
• 2 eggs
• 1/2 cup flour
• 1 pound mozzarella cheese, cut into 1-inch cubes
• Oil for frying
• Marinara sauce for dipping
Directions:
7. In a shallow bowl, beat the eggs. Place flour and breadcrumbs in two separate shallow bowls.
8. Heat oil in a deep fryer or large saucepan to 375°F (190°C).
9. Dip each mozzarella cube into the flour, then the egg, and then roll in the breadcrumbs until well coated.
10. Fry the coated mozzarella cubes in batches, being careful not to overcrowd the fryer, until golden brown, about 1 minute. Remove with a slotted spoon and drain on paper towels.
11. Serve hot with marinara sauce for dipping.
Prep Time: 10 minutes | Cooking Time: 10 minutes | Total Time: 20 minutes Kcal: 220 kcal per serving | Servings: 4 servings
2.

Luscious Spinach and Ricotta Tagliatelle Al Fresco

Ingredients:
• 400g tagliatelle pasta
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 200g fresh spinach, roughly chopped
• 250g ricotta cheese
• 100ml heavy cream
• Salt and pepper to taste
• Freshly grated Parmesan cheese, for garnish
• Fresh basil leaves, for garnish
Directions:
1. Bring a large pot of salted water to a boil. Add tagliatelle and cook according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add onion and garlic, sauté until translucent and fragrant, about 3-4 minutes.
3. Add the spinach to the skillet and cook until just wilted, about 2 minutes.
4. Reduce the heat to low and stir in the ricotta and heavy cream. Cook gently until the cheese has melted and the sauce is creamy. Season with salt and pepper.
5. Toss the cooked pasta with the spinach and ricotta sauce. Serve hot, garnished with freshly grated Parmesan cheese and fresh basil leaves.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 560 kcal | Servings: 4 servings
Tags:

Indulgent Cheesy Crunch Fiesta Casserole

Ingredients:
• 2 cups shredded cooked chicken
• 1 bag (11 oz) Nacho Cheese flavored Doritos, crushed
• 1 can (10 oz) diced tomatoes and green chilies, undrained
• 1 can (10.75 oz) cream of chicken soup
• 1 cup sour cream
• 2 cups shredded cheddar cheese
• 1 small onion, diced
• 1 teaspoon chili powder
• Salt and pepper to taste
Directions:
1. Preheat oven to 350°F (175°C).
2. In a large bowl, mix the shredded chicken, diced tomatoes and green chilies, cream of chicken soup, sour cream, 1 cup of shredded cheese, onion, chili powder, salt, and pepper.
3. Layer half of the crushed Doritos at the bottom of a greased 9x13 inch baking dish.
4. Spread the chicken mixture over the Doritos layer.
5. Top with the remaining crushed Doritos and sprinkle the remaining 1 cup of shredded cheese over the top.
6. Bake for 20-25 minutes, or until the cheese is bubbly and melted.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
Kcal: 410 kcal | Servings: 6 servings

Peanut Butter Microwave Fudge
Ingredients:
• 1 cup creamy peanut butter
• 1 cup unsalted butter
• 1 teaspoon vanilla extract
• 1 pound powdered sugar
• 1/4 teaspoon salt (optional, to taste)
Directions:
6. In a microwave-safe bowl, combine peanut butter and butter. Heat in the microwave for 2 minutes, then stir and microwave for an additional 2 minutes.
7. Remove from microwave. Add vanilla and salt (if using), mixing well.
8. Gradually stir in powdered sugar until fully combined and the mixture becomes dough-like.
9. Spread the fudge evenly into an 8x8-inch dish lined with parchment paper.
10. Refrigerate for at least 2 hours, or until firm. Cut into squares and serve.
Prep Time: 10 minutes | Cooking Time: 4 minutes | Total Time: 2 hours 14 minutes (includes chilling time)
Kcal: 395 kcal per square | Servings: 16 squares
•

Frozen Yogurt Fruit Bars

Ingredients:
• 2 cups Greek yogurt
• 1/4 cup honey
• 1/2 cup mixed berries (strawberries, blueberries, raspberries)
• 1/2 cup mixed tropical fruits (mango, pineapple, kiwi), diced
• 8 wooden popsicle sticks
Directions:
1. Mix the Greek yogurt and honey in a bowl until well combined.
2. Gently fold in the mixed berries and tropical fruits.
3. Spoon the yogurt mixture into a popsicle mold.
4. Insert a wooden popsicle stick into each mold.
5. Freeze for at least 4 hours or until solid.
6. To serve, run the mold under warm water for a few seconds, then gently pull out each frozen yogurt fruit bar.
Prep Time: 10 minutes | Freezing Time: 4 hours | Total Time: 4 hours 10 minutes
Kcal: 90 kcal per bar | Servings: 8 bars
Related Tags:

Fiesta Taco Twirl Pasta Salad

Ingredients:
• 8 oz rotini pasta
• 1 lb ground beef
• 1 package taco seasoning
• 1 cup cherry tomatoes, halved
• 1 bell pepper, diced
• 1 cup sweet corn
• 1 can black beans, drained and rinsed
• 1/2 cup red onion, finely chopped
• 1 cup Mexican blend cheese, shredded
• 1/2 cup ranch dressing
• 1/2 cup salsa
• 1/4 cup fresh cilantro, chopped
• Salt and pepper to taste
Directions:
1. Cook the pasta according to the package directions until al dente, drain, and set aside to cool.
2. In a skillet over medium heat, cook the ground beef with taco seasoning until browned and fully cooked. Drain any excess fat and set aside to cool.
3. In a large mixing bowl, combine the cooled pasta and ground beef, cherry tomatoes, bell pepper, corn, black beans, and red onion.
4. In a small bowl, whisk together ranch dressing and salsa. Pour this mixture over the pasta salad and toss to coat evenly.
5. Gently fold in the Mexican blend cheese and cilantro.
6. Season with salt and pepper to taste. Refrigerate for at least one hour before serving.
Prep Time: 20 minutes | Cooking Time: 10 minutes | Total Time: 30 minutes + chilling time
Kcal: 360 kcal | Servings: 6 servings

Chocolate Delight Cookies

Ingredients:
• 2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 2 cups semisweet chocolate chips
• 1 cup chopped walnuts (optional)
Directions:
1. Preheat the oven to 375°F (190°C).
2. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
3. In a large bowl, beat butter, granulated sugar, brown sugar, and vanilla extract until creamy.
4. Add eggs, one at a time, beating well after each addition.
5. Gradually beat in the flour mixture.
6. Stir in chocolate chips and nuts, if using.
7. Drop by rounded tablespoon onto ungreased baking sheets.
8. Bake for 8 to 10 minutes or until cookies are set but still soft.
9. Cool on baking sheets for 2 minutes, then transfer to wire racks to cool completely.
Prep Time: 15 minutes | Cooking Time: 10 minutes | Total Time: 25 minutes
Kcal: 220 kcal per cookie | Servings: 24 cookies