Broken Farro Porridge with Coconut Milk, Almonds, and Roasted Plums

This broken farro porridge is a comforting vegan breakfast or dessert. It is made with creamy coconut milk and roasted plums, almonds, and a hint of maple sweetness on top. Its a healthy and tasty dish thats great for starting the day or ending a meal on a sweet note.

Ingredients:

• 1 cup broken farro
• 2 cups coconut milk
• 1/4 cup almonds, chopped
• 4 plums, halved and pitted
• 2 tablespoons maple syrup
• 1/2 teaspoon cinnamon
• Pinch of salt

Instructions:

Preheat the oven to 375F 190C

Place the halved plums on a baking sheet lined with parchment paper, cut side up

Drizzle the plums with maple syrup and sprinkle with cinnamon

Roast the plums in the preheated oven for 20-25 minutes, or until soft and caramelized

In a medium saucepan, combine broken farro, coconut milk, chopped almonds, and a pinch of salt

Bring the mixture to a boil, then reduce the heat to low and simmer for 15-20 minutes, stirring occasionally, until the farro is tender and the porridge has thickened

Once the porridge is ready, divide it into serving bowls

Top each bowl of porridge with the roasted plums

Serve warm and enjoy

Pilgrim Butty

The Pilgrim Butty is the best Thanksgiving leftover sandwich. It has turkey, cranberry sauce, stuffing, and cheese between two buttered slices of bread. Its a tasty way to get all the tastes of Thanksgiving in one bite.

Ingredients:

• 2 slices of leftover turkey breast
• 2 slices of cranberry sauce
• 2 slices of stuffing
• 2 slices of cheddar cheese
• 2 slices of bread
• Butter for spreading

Instructions:

Spread butter on one side of each bread slice

On the unbuttered side of one slice, layer turkey, cranberry sauce, stuffing, and cheddar cheese

Top with the other bread slice, buttered side facing out

Heat a skillet over medium heat and place the sandwich in it

Cook until golden brown on both sides and cheese is melted, about 3-4 minutes per side

Remove from skillet, slice diagonally, and serve

Cornmeal Tortilla Wrap

These cornmeal tortilla wraps are a delightful combination of flavors and textures. With sautéed veggies, tender chicken, and a creamy salsa dressing, they make for a quick and satisfying meal.

Ingredients:

• 6 thin cornmeal tortillas
• 1 cup shredded lettuce
• 1 cup diced tomatoes
• 1 cup sliced bell peppers
• 1 cup sliced red onions
• 1 cup cooked and shredded chicken breast
• 1/2 cup shredded cheddar cheese
• 1/4 cup sour cream
• 2 tablespoons salsa
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions:

Heat the olive oil in a pan over medium heat

Add the sliced red onions and bell peppers to the pan

Season with salt and pepper

Saut until they become tender, about 5 minutes

Warm the cornmeal tortillas in a dry skillet or microwave for about 30 seconds

Lay out each tortilla and start assembling your wraps

Begin with a layer of shredded lettuce on each tortilla

Add a portion of the sauted red onions and bell peppers on top of the lettuce

Place a portion of diced tomatoes on each tortilla

Add the cooked and shredded chicken breast as the next layer

Sprinkle shredded cheddar cheese evenly over each tortilla

Drizzle sour cream and salsa over the top of the ingredients on each tortilla

Carefully fold the sides of the tortillas and then roll them up tightly to form the wraps

Serve immediately, and enjoy your delicious cornmeal tortilla wraps

Low-Carb Turkey Casserole with Mushrooms, Mozzarella, and Cauliflower Rice

This Low-Carb Turkey Casserole is a tasty and filling keto-friendly dish that is full of flavor. Its a hearty and comforting meal that has ground turkey, mushrooms, cauliflower rice, and savory seasonings mixed together. Melted mozzarella cheese is then melted on top.

Ingredients:

• 1 lb ground turkey
• 1 medium cauliflower, grated into rice-like texture
• 8 oz mushrooms, sliced
• 2 cups shredded mozzarella cheese
• 1/2 cup chicken broth
• 2 cloves garlic, minced
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil

Instructions:

Preheat oven to 375F 190C

In a skillet, heat olive oil over medium heat

Add minced garlic and cook until fragrant

Add ground turkey to the skillet and cook until browned, breaking it up with a spoon

Add sliced mushrooms to the skillet and cook until they start to soften

Stir in cauliflower rice, dried thyme, salt, and black pepper

Cook for another 5 minutes

Pour chicken broth into the skillet and let it simmer until slightly reduced

Transfer the mixture to a casserole dish and sprinkle shredded mozzarella cheese on top

Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden brown

Serve hot and enjoy

Easy Instant Pot Lo Mein

This is a quick and tasty Instant Pot Lo Mein recipe with tender noodles, colorful vegetables, and tasty shredded chicken.

Ingredients:

• 8 oz
• lo mein noodles
• 1 cup sliced bell peppers
• 1 cup sliced carrots
• 1 cup snow peas
• 1 cup sliced mushrooms
• 1/2 cup soy sauce
• 1/4 cup oyster sauce
• 2 tbsp sesame oil
• 2 tbsp vegetable oil
• 1 tbsp minced garlic
• 1 tbsp minced ginger
• 1 cup chicken broth
• 2 cups shredded cooked chicken
• 2 green onions, sliced
• 1 tsp sriracha sauce optional
• 1 tbsp cornstarch for thickening

Instructions:

Start up the Instant Pot and choose the Saute setting

Put in vegetable oil, garlic and ginger that have been chopped up

For one to two minutes, until fragrant

Slice the carrots, snow peas, mushrooms, and bell peppers and add them

Cook for an extra two to three minutes

Add chicken broth, soy sauce, oyster sauce, and sesame oil

Mix well

Put the lo mein noodles in the pot and make sure they are covered with the sauce

Set the vent to Sealing and close the Instant Pot lid

Then, choose Manual or Pressure Cook and wait 4 minutes

Do a quick pressure release after the cooking is done

Its time to add the shredded cooked chicken, green onions, and sriracha sauce, if you used it

Add a little water to a small bowl and mix the cornstarch to make a slurry

Add the slurry to the pot and stir it in to make the sauce thicker

Serve the Instant Pot Lo Mein hot, and if you want, top it with more green onions

Tomato Avocado Grilled Cheese

This Tomato Avocado Grilled Cheese sandwich combines the creaminess of avocado with the freshness of tomato and the savory goodness of cheddar cheese. Its a simple and delicious twist on a classic grilled cheese sandwich.

Ingredients:

• 2 slices of bread
• 2 slices of cheddar cheese
• 1/2 ripe avocado, sliced
• 1 small tomato, thinly sliced
• 2 tablespoons butter
• Salt and pepper to taste

Instructions:

Warm up a griddle or skillet that doesnt stick over medium-low heat

Each piece of bread should have butter on one side

Put one slice of bread in the pan with the butter side down

On top of the bread slice in the skillet, put two slices of avocado, three slices of tomato, and the last slice of cheddar cheese

Add pepper and salt to taste

Put the second piece of bread on top, butter side up

For three to four minutes on each side, or until the cheese melts and the bread turns golden brown

Take it out of the pan, cut it in half, and serve it hot

Slow Cooker Asian Sesame Meatballs

These Asian Sesame Meatballs in the Slow Cooker are juicy, tasty, and very simple to make. Theyre great for a quick dinner during the week or as an appetizer at a party.

Ingredients:

• 1 lb ground beef
• 1/2 cup breadcrumbs
• 1/4 cup finely chopped green onions
• 2 cloves garlic, minced
• 1 egg
• Salt and pepper to taste
• 1/4 cup soy sauce
• 2 tablespoons hoisin sauce
• 2 tablespoons honey
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 1 tablespoon cornstarch
• 1 tablespoon water
• Sesame seeds and sliced green onions for garnish

Instructions:

Put breadcrumbs, green onions, garlic, egg, salt, and pepper in a bowl and mix the ground beef in it until everything is well mixed

Form the mixture into meatballs that are about an inch across

Mix honey, soy sauce, hoisin sauce, rice vinegar, and sesame oil in a different bowl

Put the meatballs in the slow cooker and cover them with the sauce

Put the lid on top and cook on low for 4 to 5 hours or high for 2 to 3 hours, until the meatballs are fully cooked

Add water and cornstarch to a small bowl

Stir until the mixture is smooth

Add the cornstarch mixture to the slow cooker sauce and stir it in

Cook for another 30 minutes, or until the sauce gets thicker

Before serving, top with sliced green onions and sesame seeds

Oven Baked Zucchini Chips

Instead of potato chips, these oven-baked zucchini chips are a tasty and healthy choice. Theyre crunchy, tasty, and great for snacking without feeling bad.

Ingredients:

• 2 medium-sized zucchinis, thinly sliced
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon paprika
• Salt and pepper to taste
• Cooking spray

Instructions:

Turn on your oven and heat it up to 425F 220C

Put the Parmesan cheese, garlic powder, onion powder, paprika, salt, and pepper in a bowl

Add the breadcrumbs and mix them together

Spray cooking spray on a baking sheet to keep things from sticking

Make sure both sides of each zucchini slice are covered in the breadcrumb mixture, then lay them out in a single layer on the baking sheet that has been prepared

Place the zucchini slices in an oven that has already been heated

Bake for 20 to 25 minutes, flipping them over halfway through, or until they are golden brown and crispy

Take it out of the oven and let it cool down a bit before you serve it

Take a snack break with your oven-baked zucchini chips

Ricciarelli Italian Almond Cookies

Ricciarelli are chewy almond cookies that are slightly crunchy on the outside and chewy on the inside. Theyre ideal for pairing with coffee or tea.

Ingredients:

• 250g almond flour
• 200g powdered sugar
• 2 egg whites
• 1 tsp almond extract
• 1/2 tsp vanilla extract
• 1/4 tsp baking powder
• Pinch of salt
• Powdered sugar for dusting

Instructions:

Put powdered sugar, baking powder, almond flour, and a pinch of salt in a bowl

Whisk the egg whites in a different bowl until they get foamy

Beat the egg whites and then add them to the dry ingredients along with the almond extract and vanilla extract

Combine all of the ingredients and mix them together until a smooth dough forms

Put the bowl of dough in the fridge for at least two hours with plastic wrap over it

Warm your oven up to 300F 150C and put parchment paper on a baking sheet

Take the dough out of the fridge that has been chilled and roll it out into small oval cookies

Leave some space between each cookie when you put them on the baking sheet that has been prepared

Place the cookies in an oven that has already been heated

Bake for 15 to 18 minutes, or until the edges are just beginning to turn golden

After taking the cookies out of the oven, leave them on the baking sheet to cool for a while

When the cookies are still a little warm, sprinkle them with powdered sugar

Once the Ricciarelli cookies are completely cool, put them in a container that wont let air in

With your favorite hot drink, these delicious Italian almond cookies are a must

Lighter Sweet and Sour Chicken

This lighter version of sweet and sour chicken is a better choice for your health. It has tender chicken pieces mixed in a tasty sweet and sour sauce.

Ingredients:

• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
• 1/4 cup cornstarch
• 1/4 cup low-sodium soy sauce
• 1/4 cup rice vinegar
• 1/4 cup ketchup
• 2 tablespoons brown sugar
• 1 tablespoon grated fresh ginger
• 2 cloves garlic, minced
• 1 bell pepper, chopped
• 1 onion, chopped
• 1 tablespoon vegetable oil
• 1/4 cup pineapple chunks optional
• Cooked rice, for serving

Instructions:

In a bowl, toss the chicken pieces with cornstarch until coated evenly

In another bowl, mix soy sauce, rice vinegar, ketchup, brown sugar, ginger, and garlic to make the sauce

Heat vegetable oil in a large skillet over medium-high heat

Add chicken to the skillet and cook until golden brown and cooked through, about 5-6 minutes

Remove chicken from the skillet and set aside

In the same skillet, add chopped bell pepper and onion, cook until slightly softened, about 3-4 minutes

Return chicken to the skillet and pour in the sauce

Stir in pineapple chunks if using

Cook for an additional 2-3 minutes until the sauce thickens and coats the chicken evenly

Serve hot over cooked rice