Ranch Chicken Tacos

With the tangy flavor of ranch seasoning, these Ranch Chicken Tacos are a tasty take on regular tacos. Great for a quick and easy dinner during the week or a fun meal with friends and family on the weekend.

Ingredients:

• 1 lb boneless, skinless chicken breasts
• 1 packet ranch seasoning mix
• 1 tablespoon olive oil
• 8 small flour tortillas
• 1 cup shredded lettuce
• 1 cup diced tomatoes
• 1/2 cup shredded cheddar cheese
• 1/4 cup sour cream optional

Instructions:

Preheat grill or grill pan over medium-high heat

Rub chicken breasts with ranch seasoning mix and olive oil

Grill chicken for 6-8 minutes per side or until cooked through

Remove chicken from grill and let rest for a few minutes before slicing into strips

Warm tortillas on grill for about 30 seconds on each side

Fill tortillas with sliced chicken, lettuce, tomatoes, and cheddar cheese

Add a dollop of sour cream if desired

Serve immediately and enjoy

Gluten-Free Crock Pot Mississippi Chicken

A gluten-free twist on the classic Crock Pot Mississippi Chicken recipe, featuring tender chicken infused with zesty ranch and au jus flavors.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 packet gluten-free ranch dressing mix
• 1 packet gluten-free au jus gravy mix
• 1/4 cup gluten-free butter, melted
• 8-10 gluten-free pepperoncini peppers

Instructions:

Place chicken breasts in the bottom of the crock pot

Sprinkle ranch dressing mix and au jus gravy mix over the chicken

Pour melted butter over the top

Add pepperoncini peppers on top

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

Shred chicken with forks and serve with juices from the pot

Super Healthy Roasted Beet, Lentil, Kale Salad

This super healthy salad combines nutrient-rich ingredients like roasted beets, protein-packed lentils, and vitamin-packed kale for a satisfying and delicious meal. Tossed in a tangy balsamic dressing, its perfect for a quick lunch or light dinner.

Ingredients:

• 2 medium beets, peeled and diced
• 1 cup cooked lentils
• 4 cups kale, stems removed and chopped
• 1/4 cup balsamic vinegar
• 2 tablespoons olive oil
• 1 tablespoon maple syrup
• 1 clove garlic, minced
• Salt and pepper to taste
• 1/4 cup chopped walnuts

Instructions:

Preheat oven to 400F 200C

In a bowl, toss diced beets with 1 tablespoon olive oil, minced garlic, salt, and pepper

Spread the beets onto a baking sheet and roast for 20-25 minutes or until tender, stirring halfway through

While the beets are roasting, massage kale with a tablespoon of olive oil for a few minutes until softened

In a small bowl, whisk together balsamic vinegar, maple syrup, and a pinch of salt

In a large bowl, combine roasted beets, cooked lentils, massaged kale, and chopped walnuts

Drizzle the balsamic dressing over the salad and toss to combine

Serve immediately or refrigerate for later

Enjoy

Easy French Onion Soup with Lemon Garnish

A simple yet flavorful French Onion Soup with a twist of lemon garnish, perfect for cozy evenings.

Ingredients:

• 4 large onions, thinly sliced
• 2 tablespoons unsalted butter
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 teaspoon sugar
• 1/2 cup dry white wine
• 8 cups beef broth
• 2 bay leaves
• Salt and pepper to taste
• Baguette slices
• 2 cups Gruyere cheese, shredded
• Fresh lemon slices for garnish

Instructions:

Melt the butter and olive oil in a big pot over medium-low heat

If you want to make caramel, add the sliced onions and stir them around a few times

Add sugar to the onions to help them turn caramelized

To deglaze the pot, add the white wine and scrape up any bits that are brown

After you add the minced garlic, cook for two more minutes

Add the bay leaves, beef broth, and salt and pepper to taste

Let the soup cook on low heat for 30 minutes so the flavors can mix

Toast some baguette slices and heat up the broiler while the soup is simmering

Get rid of the bay leaves and pour the soup into bowls that can go in the oven

Put a slice of toasted baguette on top of each bowl and top it with Gruyere cheese

Put the bowls under the broiler and melt the cheese

It should turn golden brown

Before serving, put a fresh lemon slice on top of each bowl

Crepe Lasagna with Ricotta and Spinach by Maya Nakamura

This Crepe Lasagna with Ricotta and Spinach by Maya Nakamura is a delightful twist on classic lasagna. The delicate crepes are filled with creamy ricotta, sautéed spinach, and smothered in marinara sauce. Its a perfect dish for a special occasion or a comforting family dinner.

Ingredients:

• 8 crepes
• 2 cups ricotta cheese
• 2 cups baby spinach leaves, chopped
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 cups marinara sauce
• 2 cloves garlic, minced
• 1 teaspoon olive oil
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions:

In a skillet, heat olive oil over medium heat

Add minced garlic and saut for a minute until fragrant

Add the chopped spinach to the skillet and cook until wilted, about 2-3 minutes

Season with salt and pepper to taste

Remove from heat and set aside

In a mixing bowl, combine the ricotta cheese and grated Parmesan

Mix well

Preheat your oven to 350F 175C

Take one crepe and spread a thin layer of marinara sauce on it

Add a spoonful of the ricotta mixture and spread it evenly

Sprinkle some sauted spinach on top of the ricotta mixture, followed by a sprinkle of mozzarella cheese

Roll up the crepe and place it in a greased baking dish

Repeat this process with the remaining crepes

Pour the remaining marinara sauce over the rolled crepes, and sprinkle the remaining mozzarella cheese on top

Cover the baking dish with foil and bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly

Remove the foil and bake for an additional 5-10 minutes, until the top is golden brown

Garnish with fresh basil leaves before serving

Serve hot and enjoy your Crepe Lasagna with Ricotta and Spinach

Pepper Chicken with Asparagus Stir Fry

This dish, a quick and flavorful stir-fry of pepper chicken with asparagus, combines colorful bell peppers, crunchy asparagus, and tender chicken in a savory sauce with a hint of spice. Its adaptable to your desired level of heat, making it ideal for a weeknight supper.

Ingredients:

• 1 lb boneless chicken breasts, thinly sliced
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 2 tablespoons vegetable oil
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1 onion, thinly sliced
• 3 cloves garlic, minced
• 1 tablespoon ginger, minced
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon cornstarch
• 1/2 teaspoon black pepper
• 1/2 teaspoon crushed red pepper flakes optional
• Salt to taste
• Sesame seeds for garnish optional
• Sliced green onions for garnish optional

Instructions:

In a small bowl, mix soy sauce, oyster sauce, cornstarch, black pepper, and crushed red pepper flakes if using

Set aside

Heat 1 tablespoon of vegetable oil in a large skillet or wok over high heat

Add the thinly sliced chicken and stir-fry until its cooked through and no longer pink

Remove the cooked chicken from the skillet and set aside

In the same skillet, add the remaining tablespoon of vegetable oil

Add minced garlic and ginger, and stir-fry for about 30 seconds until fragrant

Add the sliced onions, red bell pepper, and yellow bell pepper

Stir-fry for 2-3 minutes until the vegetables start to soften

Add the asparagus pieces and continue to stir-fry for another 3-4 minutes until the asparagus is tender-crisp

Return the cooked chicken to the skillet and pour the sauce mixture over the chicken and vegetables

Stir-fry everything together for an additional 2-3 minutes, or until the sauce thickens and coats the ingredients evenly

Taste and adjust the seasoning with salt if needed

Garnish with sesame seeds and sliced green onions if desired

Serve hot over cooked rice or noodles

Enjoy

Awesome Rawsome Applesauce

You will love this raw vegan applesauce recipe. It has fresh apples, sweet dates, tangy lemon juice, and warm cinnamon. Its a tasty and healthy snack or side dish that goes with many others.

Ingredients:

• 6 large apples, cored and chopped
• 1/4 cup dates, pitted
• 1 tablespoon lemon juice
• 1 teaspoon cinnamon
• 1/4 cup water

Instructions:

Combine chopped apples, dates, lemon juice, cinnamon, and water in a high-speed blender or food processor

Blend until smooth and creamy, adding more water if needed to reach desired consistency

Taste and adjust sweetness by adding more dates if necessary

Transfer the applesauce to a jar or airtight container and refrigerate for at least 1 hour before serving

Serve chilled and enjoy