Dianes Green Chicken Enchiladas

Dianes Green Chicken Enchiladas are a tasty take on a traditional Mexican dish. This enchilada recipe is sure to please your family and friends. It has soft shredded chicken, savory green enchilada sauce, and melted cheese.

Ingredients:

• 2 cups cooked shredded chicken breast
• 1 cup green enchilada sauce
• 1 cup shredded Monterey Jack cheese
• 1/2 cup chopped onion
• 1/4 cup chopped cilantro
• 1/4 cup sour cream
• 8 small flour tortillas

Instructions:

Preheat oven to 350F 175C

In a mixing bowl, combine shredded chicken, green enchilada sauce, half of the shredded cheese, chopped onion, chopped cilantro, and sour cream

Spoon the chicken mixture onto each flour tortilla, roll tightly, and place seam side down in a baking dish

Pour remaining green enchilada sauce over the rolled tortillas, then sprinkle with the remaining shredded cheese

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

Serve hot, garnished with additional chopped cilantro and sour cream if desired

Coconut Cashew Cookies

These Coconut Cashew Cookies are a delightful blend of shredded coconut and creamy cashew butter, resulting in a chewy and flavorful treat. The touch of honey adds natural sweetness, while the vanilla extract enhances the overall flavor profile.

Ingredients:

• 1 cup shredded coconut
• 1 cup cashew butter
• 1/2 cup honey
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• Pinch of salt

Instructions:

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

Shred the coconut and mix it with the cashew butter, honey, vanilla extract, baking soda, and a pinch of salt in a bowl

Good mix the things together until a thick dough forms

Roll the dough into small balls with your hands and place them on the baking sheet that has been prepared

Use a fork to make a crisscross pattern in each ball

After the oven is hot, bake the cookies for 10 to 12 minutes, or until the edges are 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

The cookies are ready to eat once they have cooled down

Roasted Cauliflower & Farro Salad

A delightful vegan salad featuring roasted cauliflower, nutty farro, crunchy pistachios, and juicy pomegranate arils, tossed in a zesty lemon dressing. This salad is bursting with flavors and textures, making it a perfect side dish or light meal.

Ingredients:

• 1 medium cauliflower, cut into florets
• 1 cup farro, rinsed and drained
• 1/2 cup shelled pistachios
• 1/2 cup pomegranate arils
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper, to taste
• Juice of 1 lemon
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh mint leaves

Instructions:

Preheat the oven to 400F 200C

In a large bowl, toss cauliflower florets with olive oil, ground cumin, smoked paprika, salt, and pepper until evenly coated

Spread cauliflower on a baking sheet and roast for 25-30 minutes, or until golden brown and tender

Meanwhile, cook farro according to package instructions until tender

Drain any excess water and let cool

In a large mixing bowl, combine roasted cauliflower, cooked farro, pistachios, and pomegranate arils

Drizzle lemon juice over the salad and toss gently to combine

Garnish with chopped parsley and mint leaves before serving

Slow Cooker Chicken Cordon Bleu

A delectable twist on the classic Chicken Cordon Bleu, this slow cooker version ensures tender chicken infused with the flavors of ham and Swiss cheese, topped with a crispy crumb coating.

Ingredients:

• 4 boneless, skinless chicken breasts
• 4 slices of ham
• 4 slices of Swiss cheese
• 1/2 cup chicken broth
• 1 can condensed cream of chicken soup
• 1/2 cup milk
• 1/2 cup all-purpose flour
• 1/2 cup grated Parmesan cheese
• 1/2 cup bread crumbs
• 1/4 cup melted butter

Instructions:

Place chicken breasts in the slow cooker

Top each chicken breast with a slice of ham and a slice of Swiss cheese

In a bowl, mix together chicken broth, cream of chicken soup, and milk

Pour mixture over chicken

Cover and cook on low for 6-8 hours or on high for 3-4 hours, until chicken is cooked through

In a separate bowl, combine flour, Parmesan cheese, bread crumbs, and melted butter to make a crumb topping

Sprinkle crumb topping over the chicken during the last 30 minutes of cooking

Serve hot and enjoy

BBQ Shrimp Skewers

A quick and easy way to enjoy tasty grilled shrimp brushed with a tasty butter sauce is these BBQ shrimp skewers. Great for dinner during the week or a BBQ in the backyard

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1/4 cup butter, melted
• 2 cloves garlic, minced
• 2 tablespoons fresh lemon juice
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper
• Salt and pepper to taste
• Wooden skewers, soaked in water

Instructions:

In a small bowl, mix together melted butter, minced garlic, lemon juice, paprika, cayenne pepper, salt, and pepper to make the butter sauce

Thread the peeled and deveined shrimp onto the soaked wooden skewers

Preheat the grill to medium-high heat and oil the grates to prevent sticking

Place the shrimp skewers on the grill and brush them generously with the butter sauce

Grill the shrimp for 2-3 minutes on each side, or until they turn pink and opaque, and have grill marks

Brush the shrimp with more butter sauce while grilling if desired

Remove the skewers from the grill and serve hot

Garnish with fresh lemon wedges and additional sauce if desired

Love Hearts Chocolate Unicorn Bark

Indulge in the magical sweetness of Love Hearts Chocolate Unicorn Bark, a whimsical treat perfect for any occasion. This dairy-free and vegan delight combines the richness of dark chocolate with the sweetness of rainbow sprinkles and vegan candy hearts, topped with a sprinkle of crushed freeze-dried strawberries.

Ingredients:

• 2 cups dairy-free dark chocolate chips
• 1/4 cup dairy-free white chocolate chips
• 1/4 cup freeze-dried strawberries, crushed
• 1/4 cup rainbow sprinkles
• 1/4 cup vegan candy hearts

Instructions:

Put parchment paper on the bottom of a baking sheet

Use a double boiler or the microwave to melt the dark chocolate chips

Stir the chocolate until it is smooth

Spread the melted dark chocolate out evenly into a rectangle shape on the baking sheet that has been prepared

Use the same method to melt the white chocolate chips in a different bowl

In a zigzag pattern, pour the melted white chocolate over the dark chocolate

On top of the chocolate, mix the rainbow sprinkles, vegan candy hearts, and crushed freeze-dried strawberries

For about 30 minutes, or until the chocolate is set, put the baking sheet in the fridge

When its done, break up the bark and have fun

Sikkim Tomato Achar Dip

This Sikkim Tomato Achar Dip tastes just like the traditional Sikkimese tomato pickle, which is sour and spicy. A quick and easy recipe that brings the best of Sikkims food to your table. Great for dipping snacks in or serving with meals to add flavor.

Ingredients:

• 2 cups cherry tomatoes, halved
• 1 tablespoon vegetable oil
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 1 teaspoon fenugreek seeds
• 1 teaspoon turmeric powder
• 1 teaspoon chili powder
• 1 teaspoon salt
• 2 tablespoons lemon juice
• 2 tablespoons chopped cilantro optional

Instructions:

In a pan, heat the vegetable oil over medium heat

There should be fenugreek seeds, cumin seeds, and mustard seeds

Cook them until they begin to smoke

It will take about 5 to 7 minutes for the cherry tomatoes to soften after you add them

Add the salt, chili powder, and turmeric powder and mix them in

Add two to three more minutes of cooking

Take it off the heat and let it cool down a bit

Put the mix in a blender or food processor, add the lemon juice, and blend it until its smooth

You can add chopped cilantro for extra flavor if you want to

Put the dip in a bowl for serving and put it in the fridge until youre ready to serve

Soft Peanut Butter Sandwich Cookies

Enjoy the ideal pairing of soft and creamy peanut butter sandwich cookies. A delicious peanut butter filling is sandwiched between two tender cookies, creating a wonderful balance of flavors and textures.

Ingredients:

• 1 cup creamy peanut butter
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup powdered sugar for rolling

Instructions:

Preheat the oven to 350F 175C and line baking sheets with parchment paper

In a large bowl, cream together the peanut butter, softened butter, and granulated sugar until smooth and creamy

Beat in the egg and vanilla extract until well combined

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt

Gradually add the dry ingredients to the wet ingredients, mixing until a soft cookie dough forms

Scoop tablespoon-sized portions of dough and roll them into balls

Roll each dough ball in powdered sugar until fully coated

Place the coated dough balls on the prepared baking sheets, leaving some space between them

Use a fork to gently press down on each dough ball, creating a crisscross pattern

Bake in the preheated oven for about 10-12 minutes, or until the cookies are lightly golden around the edges

Remove from the oven and allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely

Golden Sesame Prawn Toast

Golden Sesame Prawn Toast is a delicious appetizer featuring a flavorful prawn mixture spread onto bread triangles, coated with sesame seeds, and fried until golden and crispy.

Ingredients:

• 300g prawns, peeled and deveined
• 2 slices white bread, crusts removed and sliced into triangles
• 2 cloves garlic, minced
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1 egg white
• Salt and pepper to taste
• 1/4 cup sesame seeds
• Vegetable oil for frying
• Green onions, thinly sliced, for garnish

Instructions:

Put prawns, garlic, soy sauce, sesame oil, egg white, salt, and pepper in a food processor and blend them until the mixture is smooth

Cover each triangle of bread with an equal amount of the prawn mixture

Spread sesame seeds on top of the prawn mix and lightly press them down to stick

In a pan, heat the vegetable oil over medium heat

Cook the prawn toasts one at a time, sesame side down, for about two to three minutes on each side, until they are golden brown

Take it off and let it dry on paper towels

Before serving, top with sliced green onions

Farro Apple Mozzarella Salad

A healthy and refreshing salad with the nutty taste of farro, the sweetness of apples, the creaminess of fresh mozzarella, and the freshness of herbs. The simple balsamic vinaigrette that goes with it makes the flavors go well together.

Ingredients:

• 1 cup farro
• 2 cups water
• 1 apple, thinly sliced
• 8 ounces fresh mozzarella cheese, diced
• 1/4 cup chopped fresh basil
• 1/4 cup chopped fresh mint
• 1/4 cup chopped red onion
• 1/4 cup chopped toasted walnuts
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons balsamic vinegar
• Salt and pepper to taste

Instructions:

In a medium saucepan, bring 2 cups of water to a boil

Add the farro and reduce heat to a simmer

Cook for 20-25 minutes or until the farro is tender but still slightly chewy

Drain any excess water and let it cool

In a large mixing bowl, combine the cooked and cooled farro, sliced apple, diced mozzarella, chopped basil, chopped mint, chopped red onion, and toasted walnuts

In a small bowl, whisk together the extra-virgin olive oil and balsamic vinegar to make the dressing

Season with salt and pepper to taste

Drizzle the dressing over the salad ingredients and gently toss to combine, ensuring everything is well coated with the dressing

Serve immediately or refrigerate for later

Enjoy your Farro Apple Mozzarella Salad

Fresh Tomato and Mint Salsa

A refreshing and vibrant salsa featuring the flavors of ripe tomatoes and fresh mint, complemented by zesty lime juice and a hint of heat from jalapeño.

Ingredients:

• 4 ripe tomatoes, diced
• 1/2 red onion, finely chopped
• 1/2 cup fresh mint leaves, chopped
• 1 jalapeo pepper, seeded and finely chopped
• 2 tablespoons lime juice
• Salt to taste

Instructions:

In a bowl, combine diced tomatoes, chopped red onion, chopped mint leaves, and finely chopped jalapeo pepper

Add lime juice and salt to taste, then mix well to combine all ingredients evenly

Slow Cooker Tamale Pie with Cornbread Crust

This Slow Cooker Tamale Pie with Cornbread Crust combines the flavors of a classic tamale pie with the convenience of a slow cooker. Tender ground beef, black beans, and vegetables are simmered together with taco seasoning, then topped with a sweet and savory cornbread crust and melted cheddar cheese.

Ingredients:

• 1 lb ground beef
• 1 onion, chopped
• 1 red bell pepper, chopped
• 1 can 15 oz black beans, drained and rinsed
• 1 can 14
• 5 oz diced tomatoes, undrained
• 1 cup frozen corn kernels
• 1 packet taco seasoning mix
• 1 cup shredded cheddar cheese
• 1 cup cornmeal
• 1/2 cup all-purpose flour
• 2 tbsp granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup milk
• 1/4 cup vegetable oil
• 2 eggs

Instructions:

Over medium heat, cook the ground beef, onion, and bell pepper in a skillet until the beef is browned and the vegetables are soft

Remove any extra grease

Put the beef mixture in a slow cooker

The taco seasoning mix, black beans, diced tomatoes, and corn should all be mixed in

Put the lid on top and cook on low for 6 to 8 hours or high for 3 to 4 hours

Make the cornbread crust about 30 minutes before you serve

Put cornmeal, flour, sugar, baking powder, and salt in a bowl and mix them together

Mix the eggs, vegetable oil, and milk together in a different bowl

Mix the wet and dry ingredients together until they are just mixed

Spread the cornbread batter out over the beef mixture in the slow cooker

Add some chopped cheddar cheese on top

Add the lid and cook on high for another 30 minutes, or until the cornbread is fully cooked

Top it off with your favorite toppings, like sour cream, diced avocado, or chopped cilantro, and serve hot

Pineapple Anti-Cellulite & Anti-Cancer Smoothie

This Pineapple Anti-Cellulite & Anti-Cancer Smoothie is packed with ingredients that are known for their potential health benefits. Pineapple is rich in antioxidants and may help reduce the risk of cancer, while spinach and cucumber provide vitamins and minerals that support a healthy body. Ginger and turmeric are known for their anti-inflammatory properties, and Greek yogurt adds creaminess and probiotics for gut health. Enjoy this delicious smoothie as a part of your daily routine to promote well-being.

Ingredients:

• 1 cup fresh pineapple chunks
• 1/2 cup spinach leaves
• 1/2 cup cucumber slices
• 1/2 cup plain Greek yogurt
• 1 tablespoon honey
• 1/2 teaspoon grated ginger
• 1/2 teaspoon turmeric powder
• 1/2 cup water
• Ice cubes optional

Instructions:

Add fresh pineapple chunks, spinach leaves, cucumber slices, plain Greek yogurt, honey, grated ginger, and turmeric powder to a blender

Pour in half a cup of water and add ice cubes if desired for a colder smoothie

Blend until smooth and creamy

Taste and adjust sweetness with more honey if needed

Pour into a glass and serve immediately

Enjoy this refreshing and nutritious pineapple smoothie that may help combat cellulite and support overall health

Baba Ganoush Eggplant Dip

An old Middle Eastern dip called Baba Ganoush is made from tahini, garlic, lemon juice, and olive oil mixed with roasted eggplant. Its smooth, tasty, and great for dipping

Ingredients:

• 2 large eggplants
• 3 tablespoons tahini
• 2 cloves garlic, minced
• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• Salt to taste
• Chopped parsley for garnish

Instructions:

Preheat oven to 400F 200C

Poke eggplants several times with a fork and place on a baking sheet

Roast eggplants in the preheated oven until soft, about 45-50 minutes

Remove from oven and let cool

Once cool enough to handle, peel off the skin and discard

In a food processor, combine the roasted eggplant flesh, tahini, minced garlic, lemon juice, olive oil, and salt

Blend until smooth and creamy

Transfer the dip to a serving bowl, garnish with chopped parsley, and drizzle with a little extra olive oil if desired

Serve with pita bread, chips, or vegetables for dipping