Polenta with Black Beans and Mango Salsa

A flavorful and satisfying vegan dish featuring creamy polenta served with zesty black bean and mango salsa.

Ingredients:

• 1 cup polenta
• 3 cups water
• 1 can black beans, drained and rinsed
• 1 ripe mango, diced
• 1/2 red onion, finely chopped
• 1 red bell pepper, diced
• 1/4 cup chopped fresh cilantro
• Juice of 2 limes
• Salt and pepper to taste
• 1 tablespoon olive oil

Instructions:

Bring water to a boil in a saucepan

Slowly whisk in the polenta

Lower the heat and cook, stirring often, for 20 to 25 minutes, or until the mixture thickens

To make the salsa, put the black beans, mango, red onion, red bell pepper, cilantro, lime juice, salt, and pepper in a bowl

Put away

To make the olive oil, put the polenta on low heat and heat it up

In a skillet, cook the polenta until both sides are golden brown, about 5 minutes per side

You can cut it into squares or any other shape you want

Black bean and mango salsa should be put on top of the cooked polenta

Have fun!

Sriracha Lime Shrimp Tacos: Jar Of Lemons

There is so much flavor in these Sriracha Lime Shrimp Tacos! The spicy sriracha and tangy lime go well with the juicy shrimp, and the crunchy cabbage and creamy avocado add texture. It's a quick and easy meal that tastes great and is good for you.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 2 tablespoons olive oil
• 2 tablespoons sriracha sauce
• 2 limes, juiced
• 1 teaspoon garlic powder
• 1 teaspoon cumin
• Salt and pepper to taste
• 8 small corn tortillas
• 1 cup shredded cabbage
• 1 avocado, sliced
• 1/4 cup chopped cilantro
• Lime wedges, for serving

Instructions:

In a bowl, mix olive oil, sriracha sauce, lime juice, garlic powder, cumin, salt, and pepper

Add shrimp to the bowl and toss to coat evenly

Let marinate for at least 15 minutes

Heat a skillet over medium-high heat

Add marinated shrimp and cook for 2-3 minutes per side, until pink and cooked through

Warm corn tortillas on the skillet for about 30 seconds on each side

To assemble tacos, place shredded cabbage on each tortilla, top with cooked shrimp, avocado slices, and chopped cilantro

Serve with lime wedges for squeezing over tacos

Enjoy your Sriracha Lime Shrimp Tacos!

Low Fat Pineapple Chicken Tenders

These Low Fat Pineapple Chicken Tenders are a delicious and healthy twist on traditional chicken tenders. Marinated in a tangy pineapple and soy sauce mixture, these tenders are then coated in a light cornstarch slurry and baked until crispy. They're perfect for a quick and flavorful weeknight dinner!

Ingredients:

• 1 lb chicken tenders
• 1 cup pineapple juice
• 1/4 cup low-sodium soy sauce
• 2 cloves garlic, minced
• 1 tsp ginger, grated
• 1/4 tsp black pepper
• 1/4 cup cornstarch
• 1/4 cup water
• Cooking spray
• Sliced green onions, for garnish

Instructions:

Add soy sauce, garlic, ginger, pineapple juice, and black pepper to a bowl

mix them together

Pour the marinade over the chicken tenders in a plastic bag that can be closed again

Put the bag in the fridge for at least 30 minutes with the lid on

Get the oven ready by heating it up to 400F 200C

To make a slurry, mix cornstarch and water in a small bowl

Shake off the extra marinade from the chicken tenders, then dip each one in the cornstarch slurry to cover it all

Spread the tenders out on a baking sheet that has been lined with parchment paper

Lightly coat them with cooking spray

Flip the tenders over halfway through the 15 to 20 minutes of baking, or until they are cooked all the way through and golden brown

Before serving, top with sliced green onions

Oreo Truffle Stuffed Cupcakes With Cookies and Cream Frosting

There are rich chocolate cupcakes, a creamy Oreo truffle filling, and a cookies and cream frosting on these cupcakes. They're great for people who love Oreos and for special events.

Ingredients:

• 12 chocolate cupcakes
• 12 Oreo cookies, plus extra for decoration
• 8 oz 225g cream cheese, softened
• 1/4 cup 60ml heavy cream
• 1/4 cup 30g powdered sugar
• 1 tsp vanilla extract
• 1 1/2 cups 180g crushed Oreo cookies for truffle filling
• 1/2 cup 120g unsalted butter, softened
• 4 cups 480g powdered sugar for frosting
• 1/4 cup 30g cocoa powder
• 1/4 cup 60ml milk
• 1 tsp vanilla extract for frosting
• Pinch of salt
• Chocolate sauce optional, for drizzling
• Crushed Oreo cookies for garnish

Instructions:

Prepare the chocolate cupcakes according to your favorite recipe or using a cake mix

Let them cool completely

While the cupcakes are cooling, make the Oreo truffle filling

In a mixing bowl, combine softened cream cheese, heavy cream, 1/4 cup powdered sugar, and 1 tsp vanilla extract

Mix until smooth

Fold in the crushed Oreo cookies into the cream cheese mixture, creating a truffle filling

Place it in the refrigerator to firm up for about 30 minutes

Once the cupcakes are cool, use a cupcake corer or a knife to remove the center of each cupcake, creating a well for the truffle filling

Take one Oreo cookie and place it at the bottom of each cupcake well

Fill each cupcake well with the Oreo truffle mixture, covering the Oreo cookie at the bottom

Prepare the cookies and cream frosting by creaming together the softened butter, cocoa powder, and a pinch of salt in a mixing bowl

Gradually add 4 cups of powdered sugar, alternating with milk, and 1 tsp vanilla extract

Beat until the frosting is smooth and fluffy

Pipe or spread the cookies and cream frosting onto each cupcake, covering the truffle filling

Optional: Drizzle chocolate sauce over the frosted cupcakes for extra decadence

Garnish each cupcake with crushed Oreo cookies and an additional Oreo cookie on top

Serve and enjoy your Oreo Truffle Stuffed Cupcakes with Cookies and Cream Frosting!

Mushroom Risotto with Red Wine Sauce

Indulge in a decadent and flavorful dish of creamy mushroom risotto elevated with a rich red wine sauce. This dish boasts earthy flavors from mixed mushrooms and the depth of red wine, perfectly complementing the creamy texture of Arborio rice.

Ingredients:

• 1 cup Arborio rice
• 2 cups vegetable broth
• 1/2 cup red wine
• 1 shallot, finely chopped
• 2 cloves garlic, minced
• 2 cups mixed mushrooms, sliced such as shiitake, cremini, and oyster
• 1/4 cup grated Parmesan cheese
• 2 tablespoons butter
• 2 tablespoons olive oil
• Salt and pepper to taste
• Chopped parsley for garnish

Instructions:

Put the vegetable broth in a saucepan and heat it over low heat

Keep it warm

Take a different pan and put olive oil and 1 tablespoon of butter in it

Set it on medium heat

Saut the shallot and garlic until they smell good

Add the Arborio rice and keep stirring for about two minutes, until the rice is lightly toasted

Add red wine and stir until the wine is fully absorbed

Add warm vegetable broth slowly, 1/2 cup at a time, stirring often until it's all absorbed before adding more

In the meantime, cook the mixed mushrooms in the rest of the butter in a different pan until they are soft

The risotto should be creamy and the rice should be al dente

Add the grated Parmesan cheese and season with salt and pepper

Add sauted mushrooms to the top of the risotto and sprinkle chopped parsley on top

Eat your Mushroom Risotto with Red Wine Sauce and enjoy it!

The Ultimate Green Juice

This green juice is packed with nutrients and vitamins, making it the ultimate refreshing and healthy drink option.

Ingredients:

• 2 cups spinach
• 1 cucumber
• 2 stalks celery
• 1 green apple
• 1 lemon
• 1 inch fresh ginger

Instructions:

Make sure to wash all the fruits and vegetables really well

Apple, celery, and cucumber should all be cut up into smaller pieces

Get the ginger and lemon peels off

Put everything into a juicer

Blend the juice until it's smooth

Pour into glasses and serve right away

Creamy Pan Sauce Chicken

Enjoy this delicious chicken in a creamy pan sauce, which is great for a cozy weeknight dinner or a special event. When you put tender chicken breasts in a smooth sauce with garlic, mustard, and fresh herbs, it's sure to impress your taste buds.

Ingredients:

• 4 boneless, skinless chicken breasts
• Salt and pepper to taste
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 cup chicken broth
• 1 cup heavy cream
• 1 tablespoon Dijon mustard
• 1 tablespoon chopped fresh parsley

Instructions:

On both sides, salt and pepper the chicken breasts

Put olive oil in a big skillet and heat it over medium-high heat

Before you add the chicken breasts, make sure both sides are browned

This should take about 5 to 6 minutes per side

Take the chicken out of the pan and set it aside

Add minced garlic to the same pan and cook for one minute, until it smells good

Add the chicken broth and scrape the pan's bottom to get rid of any browned bits

Then, add the heavy cream and Dijon mustard and stir them in

Put the chicken breasts back in the pan with the sauce

Simmer for 5 to 7 minutes, or until the chicken is fully cooked and the sauce has thickened

Before you serve the chicken and sauce, sprinkle chopped parsley on top of them

Raw-Maine Taco Boats

If you want a quick and healthy meal, these Raw-Maine Taco Boats are a great choice. With lots of fresh vegetables, beans, and avocado, each bite has a great crunch and a burst of flavor. The lime juice gives it a nice zing, and the salsa and guacamole, which are not required, make the taste even better. The best part is that you don't have to cook them, which makes them a healthy and easy dinner option.

Ingredients:

• 4 large romaine lettuce leaves
• 1 cup shredded carrots
• 1 cup chopped bell peppers assorted colors
• 1 cup diced tomatoes
• 1 cup cooked black beans
• 1/2 cup sliced black olives
• 1/4 cup chopped red onion
• 1 avocado, diced
• 1/4 cup chopped fresh cilantro
• Juice of 1 lime
• Salt and pepper to taste
• Salsa and guacamole for serving optional

Instructions:

Wash and dry the romaine lettuce leaves, then lay them flat on a clean surface

Evenly distribute the shredded carrots, chopped bell peppers, diced tomatoes, black beans, black olives, red onion, avocado, and cilantro onto each lettuce leaf

Drizzle lime juice over the filling, then season with salt and pepper to taste

Gently fold the sides of each lettuce leaf inward to create taco boats

Serve immediately with salsa and guacamole if desired

DIY Chai Marshmallows

Enjoy the cozy, chai-flavored flavors of these housemade marshmallows. These chai-infused marshmallows are a delightful treat for any occasion, and they're perfect for snacking or adding to your hot cocoa or chai tea.

Ingredients:

• 2 cups granulated sugar
• 1/2 cup water
• 2 tablespoons powdered gelatin
• 1/2 cup cold water
• 1/4 cup chai tea leaves loose or in tea bags
• 1/4 cup confectioners' sugar
• 1/4 cup cornstarch
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cardamom
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract

Instructions:

In a small bowl, combine the powdered gelatin and 1/2 cup of cold water

Let it sit for 5-10 minutes to bloom

In a saucepan, combine the granulated sugar, 1/2 cup of water, and chai tea leaves

Heat over medium heat, stirring until the sugar is dissolved

Once dissolved, let it simmer for 5 minutes to infuse the chai flavor

Strain the chai-infused sugar syrup into a separate bowl to remove the tea leaves

In a stand mixer bowl, pour the chai-infused sugar syrup and add the bloomed gelatin mixture

Using the whisk attachment, start on low speed and gradually increase to high

Whip for 10-15 minutes or until the mixture becomes thick and fluffy

In a separate bowl, combine confectioners' sugar, cornstarch, cinnamon, cardamom, cloves, ginger, nutmeg, and salt

Prepare a baking pan 9x9 inches by greasing it and dusting it with some of the confectioners' sugar and spice mixture

Once the marshmallow mixture is whipped and fluffy, add the vanilla extract and mix for another minute

Pour the marshmallow mixture into the prepared baking pan and smooth the top with a spatula

Dust the top with more of the confectioners' sugar and spice mixture

Let the marshmallows set at room temperature for 4-6 hours or overnight until they are firm

Once set, use a sharp knife or cookie cutters to cut the marshmallows into desired shapes

Toss the cut marshmallows in the remaining confectioners' sugar and spice mixture to prevent sticking

Enjoy your DIY Chai Marshmallows as a delicious treat or use them to enhance your favorite hot beverages!

Lightened Up Creole Shrimp Caesar Salad

Enjoy the flavors of New Orleans with this lightened up version of a classic Caesar salad, featuring seasoned shrimp and a tangy Caesar dressing. Perfect for a quick and satisfying meal!

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp Creole seasoning
• 6 cups romaine lettuce, chopped
• 1/4 cup grated Parmesan cheese
• 1/2 cup Caesar dressing
• Croutons, for garnish optional
• Lemon wedges, for garnish optional

Instructions:

In a large skillet, heat olive oil over medium heat

Add minced garlic and cook until fragrant, about 1 minute

Add shrimp to the skillet and sprinkle with Creole seasoning

Cook shrimp until pink and cooked through, about 2-3 minutes per side

Remove shrimp from the skillet and set aside

In a large bowl, combine chopped romaine lettuce, grated Parmesan cheese, and Caesar dressing

Toss until the lettuce is evenly coated with dressing

Divide the salad among serving plates or bowls

Top each serving with cooked shrimp

Garnish with croutons and lemon wedges if desired

Serve immediately and enjoy!

Cherry Chocolate Nut Cookies

Indulge in the delightful combination of sweet dried cherries, rich chocolate, and crunchy nuts with these mouthwatering Cherry Chocolate Nut Cookies. These cookies are the perfect treat for any occasion and will satisfy your sweet cravings in the most delicious way.

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup dried cherries, chopped
• 1/2 cup semisweet chocolate chips
• 1/2 cup chopped nuts e
• g
• , almonds, walnuts

Instructions:

Warm the oven up to 350F 175C and put parchment paper on a baking sheet

Melt the butter and mix it with the brown sugar and white sugar in a bowl until the mixture is light and fluffy

Add the egg and vanilla extract and mix them in well

Mix the flour, baking soda, and salt together in a different bowl

Slowly add the dry ingredients to the wet ones and mix them together until they are just combined

Add the chocolate chips, chopped nuts, and chopped dried cherries

Place tablespoon-sized amounts of cookie dough on the baking sheet that has been prepared, leaving space between each cookie

Make each cookie a little flatter with the back of a spoon

After the oven is hot, bake for 10 to 12 minutes, or until the edges are just beginning to turn golden

After taking the cookies out of the oven, let them cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way down

You can enjoy these tasty Cherry Chocolate Nut Cookies with milk or your favorite hot drink

Fig & Sweet Potato Grilled Cheese

On the grill, this Fig & Sweet Potato Grilled Cheese is made with fig jam, mashed sweet potatoes, and melted cheese that is just right.

Ingredients:

• 2 slices bread
• 2 tablespoons fig jam
• 1/2 cup cooked mashed sweet potato
• 1/2 cup shredded mozzarella cheese
• 1 tablespoon butter

Instructions:

Spread fig jam on one slice of bread

Spread mashed sweet potato on the other slice of bread

Sprinkle shredded mozzarella cheese evenly over the sweet potato

Join both slices to form a sandwich

Heat butter in a skillet over medium heat

Place the sandwich in the skillet and cook until golden brown on both sides, and the cheese is melted, about 3-4 minutes per side

Date Ice Cream

Enjoy the sweet and creamy goodness of date ice cream that you made yourself. The naturally sweet dates in this recipe are mixed with the richness of heavy cream and milk to make a delicious frozen treat.

Ingredients:

• 2 cups pitted dates
• 2 cups heavy cream
• 1 cup whole milk
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions:

Put dates with pits in warm water for an hour and then drain

Dates that have been soaked should be mixed with heavy cream, whole milk, vanilla extract, and a pinch of salt in a blender

Mix until it's smooth

Put the mixture into an ice cream maker and churn it according to the machine's instructions until it gets thicker

Put ice cream that has been churned into a container and freeze it for at least 4 hours, or until it is firm

Enjoy date ice cream with scoops