Chicken Burritos Enchilada Style with Green Chili Sauce

These enchilada-style chicken burritos are a tasty take on regular chicken burritos. They are covered in a sour green chili sauce and baked until cheese is melted and bubbly.

Ingredients:

• 4 large flour tortillas
• 2 cups cooked shredded chicken
• 1 cup enchilada sauce
• 1 cup green chili sauce
• 1 cup shredded cheddar cheese
• 1/2 cup diced onions
• 1/2 cup diced tomatoes
• 1/4 cup chopped cilantro
• 1/4 cup sour cream
• 1 avocado, sliced

Instructions:

Warm the oven up to 175F 350C

Shred the chicken and mix it with the enchilada sauce in a bowl

On each tortilla, put a small amount of green chili sauce

Give each tortilla an equal amount of the chicken mixture

Diced onions, tomatoes, and cheese should be spread out on top of the chicken mixture

Place each tortilla seam-side down in a baking dish and roll it up

Cover the rolled tortillas with the rest of the enchilada sauce and green chili sauce

Add more cheese on top of that

In a hot oven, bake for 20 to 25 minutes, or until hot all the way through and the cheese is melted and bubbling

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

Serve with sour cream, chopped cilantro, and avocado slices on top

Keto Instant Pot Chicken Enchilada Soup

A flavorful and hearty soup that captures the essence of chicken enchiladas without the carbs. Perfect for those following a keto or paleo diet.

Ingredients:

• 1 lb chicken breasts, diced
• 1 can diced tomatoes
• 1/2 cup chopped onion
• 2 cloves garlic, minced
• 1 cup chicken broth
• 1 cup enchilada sauce sugar-free for keto
• 1 cup chopped bell peppers
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon paprika
• Salt and pepper to taste
• 1/4 cup chopped cilantro
• 1/2 cup shredded cheddar cheese optional, omit for paleo
• 1/4 cup sour cream optional, omit for paleo
• Sliced avocado for garnish

Instructions:

Place diced chicken, diced tomatoes, chopped onion, minced garlic, chicken broth, enchilada sauce, chopped bell peppers, cumin, chili powder, paprika, salt, and pepper into the Instant Pot

Close the lid and set the valve to sealing position

Cook on high pressure for 10 minutes

Once done, allow for a natural pressure release for 5 minutes, then manually release any remaining pressure

Stir in chopped cilantro

Serve hot, optionally garnished with shredded cheddar cheese, sour cream, and sliced avocado

Easy Strawberry Crepes

You can eat these Easy Strawberry Crepes for breakfast or dessert. Sweet, juicy strawberries are put inside the soft crepes, and whipped cream is spread on top of them. Its perfect for a special event or a slow brunch on the weekend.

Ingredients:

• 1 cup all-purpose flour
• 2 large eggs
• 1/2 cup milk
• 1/2 cup water
• 2 tablespoons melted butter
• 1/4 teaspoon salt
• 2 cups sliced strawberries
• 1/4 cup granulated sugar
• 1 teaspoon vanilla extract
• Whipped cream for topping
• Powdered sugar for dusting

Instructions:

Put the flour, eggs, milk, water, melted butter, and salt in a blender

Mix until its smooth

Put a nonstick skillet over medium-high heat and use butter or oil to lightly coat it

A little batter should be poured into the pan and swirled around to cover the bottom evenly

When the crepe starts to set and the edges turn golden brown, its done cooking

Turn the crepe over and cook the other side for an extra one to two minutes

Take it out of the pan and set it aside

Put sliced strawberries, sugar, and vanilla extract in a bowl and mix them together

Mix the sugar and water together and then add the strawberries

In the middle of each crepe, put a spoonful of the strawberry mixture

Fold the crepe in half or roll it up

Put whipped cream and powdered sugar on top of the crepes

Enjoy while still warm

Herbed Mushrooms on Garlic Toast

A delightful vegan recipe featuring sautéed mushrooms infused with garlic and aromatic herbs, served on crispy garlic toast. Its a perfect appetizer or light meal bursting with flavor and texture.

Ingredients:

• 200g mushrooms, sliced
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1 tbsp soy sauce
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Salt and pepper to taste
• 4 slices of bread vegan-friendly
• 1 tbsp vegan butter
• 1 clove garlic, halved

Instructions:

Put olive oil in a pan and heat it over medium-low heat

For about one minute, until the garlic smells good, add the minced garlic

Soy sauce, dried thyme, and dried rosemary should be added

For about 5 to 7 minutes, or until the mushrooms are soft, cook

Add pepper and salt to taste

Toast the pieces of bread

Rub the garlic clove that has been cut in half on the toasted bread slices

Put vegan butter on the toast slices that have been rubbed with garlic

Put some of the herbed mushroom mixture on top of each toast

Enjoy while hot

Air Fryer Cherry and Cream Cheese Danish

You can make these cherry and cream cheese danishes in your air fryer in no time at all. They are flaky, creamy, and full of fruity goodness

Ingredients:

• 1 sheet of puff pastry, thawed
• 4 ounces cream cheese, softened
• 1/4 cup powdered sugar
• 1/2 teaspoon vanilla extract
• 1/2 cup cherry pie filling
• 1 egg, beaten for egg wash
• Powdered sugar, for dusting optional

Instructions:

Preheat your air fryer to 350F 180C

In a mixing bowl, combine the softened cream cheese, powdered sugar, and vanilla extract

Mix until smooth and creamy

Unroll the thawed puff pastry sheet and cut it into 4 equal squares

Place a dollop of the cream cheese mixture in the center of each pastry square

Top the cream cheese mixture with a spoonful of cherry pie filling

Fold the pastry squares in half diagonally, creating triangular pastries

Press the edges to seal

Brush the tops of the pastries with beaten egg for a golden finish

Place the pastries in the air fryer basket, making sure they dont touch each other

Air fry at 350F 180C for 10-12 minutes, or until the pastries are golden brown and puffed up

Remove the cherry and cream cheese danish pastries from the air fryer and let them cool slightly

Dust with powdered sugar if desired before serving

Enjoy your delicious Air Fryer Cherry and Cream Cheese Danish

Simple Tomato Soup

It only takes a few minutes to make this easy tomato soup that tastes great. Its great for a warm meal on a cold day.

Ingredients:

• 4 cups of canned tomatoes
• 1 onion, chopped
• 2 cloves of garlic, minced
• 2 cups of vegetable broth
• 2 tablespoons of olive oil
• 1 teaspoon of dried basil
• Salt and pepper to taste

Instructions:

Put olive oil in a big pot and heat it over medium-low heat

Put in the minced garlic and chopped onion

Saut until the onions are soft

Add the tomato sauce and vegetable broth from the can

Add salt and pepper, along with the dried basil

Turn down the heat and let the soup cook for 20 minutes

Blend the soup until its smooth with an immersion blender

Check the seasoning and make changes if needed

Enjoy while hot

Smoked Peppercorn Steak

Use the BestSteakSeasoning to up your steak game with this Smoked Peppercorn Steak. A tantalizing experience that will leave you wanting more is created by the perfect balance of seasonings, crushed black peppercorns, and smoky paprika.

Ingredients:

• 2 lbs beef steak
• 2 tbsp BestSteakSeasoning
• 1 tbsp olive oil
• 1 tbsp minced garlic
• 1 tsp smoked paprika
• 1 tsp crushed black peppercorns
• 1/2 tsp sea salt

Instructions:

Sea salt, crushed black peppercorns, smoked paprika, minced garlic, olive oil, and BestSteakSeasoning should all be used to rub the steak

Give it a minimum of half an hour to marinate so the flavors can fully meld

Set the temperature of your smoker to 225F 107C

The marinated steak should be placed on the smoker rack

Smoke the steak for one and a half to two hours, or until the doneness you desire is achieved

Before slicing, take the smoked peppercorn steak out of the smoker and give it ten minutes to rest

Serve and savor the deep, smokey flavors of this masterwork enhanced with BestSteakSeasoning

Birthday Cake Milkshake

Enjoy the nostalgic tastes of a birthday cake in this delicious milkshake. It tastes like a party in a glass, with the vanilla ice cream and rainbow sprinkles adding a fun touch.

Ingredients:

• 3 scoops vanilla ice cream
• 1/4 cup milk
• 1/4 cup yellow cake mix
• 2 tablespoons rainbow sprinkles
• Whipped cream for topping
• Extra rainbow sprinkles for garnish

Instructions:

Put vanilla ice cream, milk, yellow cake mix, and rainbow sprinkles in a blender

Mix until its creamy and smooth

Put into glasses

Add more rainbow sprinkles and whipped cream on top

Serve right away and enjoy

Peanut Butter Chocolate Protein Granola Bars

These Peanut Butter Chocolate Protein Granola Bars are a perfect gluten-free and vegan snack option. Packed with plant-based protein, they are a delicious and nutritious way to satisfy your cravings. Enjoy them as a quick on-the-go breakfast or a wholesome snack.

Ingredients:

• 1 1/2 cups gluten-free rolled oats
• 1/2 cup vegan protein powder pea or hemp protein
• 1/2 cup creamy peanut butter
• 1/4 cup pure maple syrup
• 1/4 cup dairy-free chocolate chips
• 1/4 cup chopped peanuts
• 1/4 cup unsweetened almond milk
• 1 tsp vanilla extract
• 1/4 tsp salt

Instructions:

Line an 8x8-inch 20x20 cm baking pan with parchment paper, leaving some overhang on the sides for easy removal

In a large mixing bowl, combine the rolled oats and vegan protein powder

In a microwave-safe bowl, heat the peanut butter and maple syrup together for 30 seconds, or until they are easy to stir together

Stir in the almond milk, vanilla extract, and salt into the peanut butter and maple syrup mixture

Pour the wet mixture over the dry ingredients and mix until well combined

Fold in the dairy-free chocolate chips and chopped peanuts

Press the mixture firmly into the prepared baking pan, ensuring its evenly distributed and compacted

Place the pan in the refrigerator and chill for at least 2 hours, or until the bars are firm and set

Once set, use the parchment paper overhangs to lift the bars out of the pan

Cut into 12 bars or your desired size

Store the bars in an airtight container in the refrigerator for up to a week or in the freezer for longer storage

Crock Pot Taco Soup

A delicious and hearty taco soup cooked to perfection in a Crock Pot. Packed with savory flavors, its an easy and satisfying meal for any occasion.

Ingredients:

• 1 lb ground beef, browned and drained
• 1 medium onion, chopped
• 1 can 15 oz black beans, drained and rinsed
• 1 can 15 oz kidney beans, drained and rinsed
• 1 can 15 oz corn, undrained
• 1 can 15 oz diced tomatoes, undrained
• 1 can 8 oz tomato sauce
• 1 can 4 oz diced green chilies
• 1 packet taco seasoning
• 1 packet ranch dressing mix
• 2 cups chicken broth
• 1 cup water
• Toppings: shredded cheese, sour cream, green onions, cilantro

Instructions:

Brown the ground beef in a pan and then drain it

Put the beef that has been cooked into the Crock Pot

Black beans, kidney beans, corn, tomato sauce, diced green chilies, chopped onions, ranch dressing mix, chicken broth, and water should all be put into the crock pot

Make sure to stir everything together well

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

Shred cheese, sour cream, green onions, and cilantro should be added on top of the hot dish

Veggie Hummus Wrap

This Veggie Hummus Wrap is an easy and healthy way to eat. Its a great choice for a healthy lunch or snack because its full of fresh vegetables and creamy hummus.

Ingredients:

• 4 whole wheat tortillas
• 1 cup hummus
• 1 cup spinach leaves
• 1 cup shredded carrots
• 1 cup cucumber slices
• 1/2 cup red bell pepper strips
• 1/2 cup sliced avocado
• Salt and pepper to taste

Instructions:

Lay out the tortillas on a clean surface

Spread a generous amount of hummus evenly over each tortilla

Layer spinach leaves, shredded carrots, cucumber slices, red bell pepper strips, and sliced avocado on top of the hummus

Season with a pinch of salt and pepper to taste

Roll up each tortilla tightly, securing the contents

Slice the wraps in half diagonally for serving