Chicken and Avocado Burritos

The Chicken and Avocado Burritos taste great and fill you up. They are full of tasty things like soft chicken, avocados, rice, beans, and other tasty things. You can eat them cold or hot, so theyre great for both on the go and at a table.

Ingredients:

• 2 boneless, skinless chicken breasts, cooked and shredded
• 2 ripe avocados, sliced
• 1 cup cooked rice
• 1/2 cup black beans, drained and rinsed
• 1/2 cup corn kernels
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1/4 cup sour cream
• 1/4 cup salsa
• 1/2 cup shredded cheddar cheese
• 4 large flour tortillas
• Salt and pepper to taste

Instructions:

In a large bowl, combine the shredded chicken, sliced avocados, cooked rice, black beans, corn kernels, red onion, and fresh cilantro

Season the mixture with salt and pepper to taste and toss gently to combine

Lay out a flour tortilla and spoon the chicken and avocado mixture onto the center of the tortilla

Drizzle with sour cream and salsa, and sprinkle with shredded cheddar cheese

Fold in the sides of the tortilla and then roll it up tightly, creating a burrito

Repeat the process with the remaining tortillas and filling

To serve, you can either enjoy the burritos cold or heat them in a skillet over medium heat for 2-3 minutes on each side until the tortilla is crispy and the cheese is melted

Cut each burrito in half diagonally and serve immediately

Vanilla Bean Quinoa Flour Cupcakes with Maple Coconut Frosting

There is a mix of quinoa, almond, and coconut flours in Vanilla Bean Quinoa Flour Cupcakes, which make them healthy and tasty. The vanilla bean adds a rich flavor to the cupcakes, and the maple coconut frosting on top makes them a treat that is both tasty and good for you.

Ingredients:

• 1 cup quinoa flour
• 1/2 cup almond flour
• 1/2 cup coconut flour
• 1 cup coconut sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsweetened applesauce
• 1/4 cup melted coconut oil
• 1 cup almond milk
• 2 tsp vanilla extract
• Seeds from 1 vanilla bean
• For Frosting:
• 1/2 cup coconut cream
• 1/4 cup maple syrup
• 1 tsp vanilla extract

Instructions:

Preheat the oven to 350F 175C

In a bowl, whisk together quinoa flour, almond flour, coconut flour, coconut sugar, baking powder, baking soda, and salt

In another bowl, combine applesauce, melted coconut oil, almond milk, vanilla extract, and vanilla bean seeds

Gradually add the wet ingredients to the dry ingredients, stirring until just combined

Line a muffin tin with cupcake liners and fill each cup with the batter

Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean

Allow cupcakes to cool completely before frosting

For the frosting, whip together coconut cream, maple syrup, and vanilla extract until smooth and fluffy

Spread the frosting over the cooled cupcakes

Optional: Garnish with shredded coconut or a sprinkle of quinoa flour

Serve and enjoy

Old-Fashioned Peanut Butter Cookies

With this simple recipe, you can relive the nostalgia of classic peanut butter cookies. These cookies are soft and chewy, with a strong peanut butter flavor.

Ingredients:

• 1 cup peanut butter
• 1 cup granulated sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking soda
• Pinch of salt

Instructions:

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

Put the peanut butter, sugar, egg, and vanilla extract in a bowl and mix them together

Blend everything together

To the mix, add the baking soda and a little salt

Mix the dough together until it is smooth and even

Take tablespoon-sized balls of dough and roll them into 1-inch balls

Leave space between each ball when you put it on the baking sheet that has been prepared

To make the classic crisscross pattern on the cookies, gently press down on each ball with a fork

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

After taking the cookies out of the oven, let them cool for a few minutes on the baking sheet

Then, move them to a wire rack to cool all the way down

The cookies are ready to be eaten once they are completely cool

Vegan Garlic Veggie Pasta

A vibrant and flavorful vegan pasta dish packed with garlic-infused veggies, perfect for meal prep lunches or dinners.

Ingredients:

• 1 lb whole wheat pasta
• 1 head of broccoli, chopped
• 2 bell peppers, thinly sliced
• 1 zucchini, thinly sliced
• 1 yellow squash, thinly sliced
• 1 cup cherry tomatoes, halved
• 6 cloves garlic, minced
• 1/4 cup olive oil
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions:

Follow the directions on the package to cook the pasta

Remove the water and set it aside

Warm up the olive oil in a big pan over medium-low heat

Add the minced garlic and cook for about one to two minutes, until the garlic smells good

To the pan, add chopped broccoli, bell peppers, zucchini, and yellow squash

After about 5 to 7 minutes, the vegetables should be soft but still crisp

To finish cooking, add the cherry tomatoes and cook for two more minutes

When youre done cooking, add salt and pepper to taste

Toss the cooked pasta into the pan with the rest of the ingredients until everything is well mixed

Before serving, sprinkle with fresh basil leaves

Put it in containers for meal prep and put them in the fridge for up to 4 days

Savoury Vegan Mushroom & Leek Pie

This Savoury Vegan Mushroom & Leek Pie is a delightful blend of earthy mushrooms, sweet leeks, and savory seasonings, all encased in a flaky puff pastry crust. Its perfect for a cozy dinner or special occasions.

Ingredients:

• 1 tbsp olive oil
• 2 leeks, sliced
• 2 cloves garlic, minced
• 250g mushrooms, sliced
• 1 tbsp soy sauce
• 1 tbsp balsamic vinegar
• 1/2 cup vegetable broth
• 2 tbsp flour
• 1/2 cup unsweetened almond milk
• Salt and pepper to taste
• 1 sheet vegan puff pastry

Instructions:

Preheat oven to 200C 400F

In a large skillet, heat olive oil over medium heat

Add sliced leeks and minced garlic, saut until softened

Add sliced mushrooms, soy sauce, and balsamic vinegar, cook until mushrooms are tender

In a small bowl, whisk together vegetable broth and flour until smooth

Pour the broth mixture into the skillet, stirring constantly until it thickens

Stir in almond milk, salt, and pepper

Remove from heat

Transfer the mushroom mixture into a pie dish

Roll out the puff pastry and place it over the pie dish, trimming any excess pastry

Cut a few slits in the pastry to allow steam to escape

Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and crispy

Serve hot and enjoy

Crock Pot Santa Fe Chicken

This Southwestern-style chicken dish is tasty and easy to make, making it perfect for a busy day. When you cook tender chicken, black beans, corn, and spices in a slow cooker, you get a tasty meal that the whole family will enjoy.

Ingredients:

• 1 lb boneless, skinless chicken breasts
• 1 can 15 oz black beans, drained and rinsed
• 1 can 15 oz corn kernels, drained
• 1 can 10 oz diced tomatoes with green chilies, undrained
• 1 onion, chopped
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1/2 cup chicken broth
• 1 tsp cumin
• 1 tsp chili powder
• 1/2 tsp garlic powder
• Salt and pepper to taste
• Optional toppings: shredded cheese, sour cream, cilantro, avocado

Instructions:

Place chicken breasts in the bottom of the slow cooker

Add black beans, corn, diced tomatoes, onion, and bell peppers on top of the chicken

In a small bowl, mix together chicken broth, cumin, chili powder, garlic powder, salt, and pepper

Pour over the ingredients in the slow cooker

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

Shred the chicken using two forks and mix everything well

Serve hot, garnished with your choice of toppings like shredded cheese, sour cream, cilantro, or avocado

Enjoy

Loaded M&M Oreo Cookie Bars

Indulge in the perfect combination of chocolatey Oreos, sweetened condensed milk, gooey chocolate chips, colorful mini M&Ms, crunchy pretzels, and optional nuts with these easy-to-make Loaded MandM Oreo Cookie Bars.

Ingredients:

• 1 package Oreo cookies
• 1/2 cup unsalted butter, melted
• 1 can 14 ounces sweetened condensed milk
• 1 cup semi-sweet chocolate chips
• 1 cup mini M&Ms
• 1 cup crushed pretzels
• 1/2 cup chopped nuts optional

Instructions:

Warm the oven up to 350F 175C and line a 9x9-inch baking pan with parchment paper, leaving a bit of extra on all sides to make it easy to take off

You can use your hands or a rolling pin to crush the Oreo cookies in a zip-top bag

Crush the Oreos and melt the butter in a bowl until the mixture looks like wet sand

Press the Oreo mixture into the bottom of the baking pan that has been prepared to make the crust

Spread the sweetened condensed milk out over the Oreo crust in a thin layer

On top of the condensed milk layer, sprinkle the chocolate chips, mini M&Ms, crushed pretzels, and chopped nuts if using

To make sure the toppings stick, gently press down on them

Heat the oven to 350F

Bake for 25 to 30 minutes, or until the edges are golden brown and the middle is set

After taking the cookie bars out of the oven, let them cool all the way down on a wire rack in the pan

When the bars are cool, use the extra parchment paper to lift them out of the pan and set them on a cutting board

Use a sharp knife to cut it into squares or bars

Serve these tasty Loaded M&M Oreo Cookie Bars and enjoy them