Spicy Kale with Pancetta and Onions

This Spicy Kale with Pancetta and Onions is a delicious and satisfying keto-friendly dish that is packed with flavor. The combination of crispy pancetta, tender kale, and spicy red pepper flakes creates a perfect balance of textures and tastes. It's quick and easy to make, making it a great option for a weeknight dinner or a healthy side dish for any meal.

Ingredients:

• 6 cups kale leaves, stems removed and chopped
• 4 ounces pancetta, diced
• 1 small onion, thinly sliced
• 2 cloves garlic, minced
• 1/2 teaspoon red pepper flakes
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

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

It will take about 5 minutes of cooking after adding the diced pancetta until it is crispy

Slice the onion and mince the garlic and add them to the pan

It will take about 34 minutes of cooking until the onion is soft and clear

Add the red pepper flakes and stir them in

Cook for one more minute

Cut up the kale leaves and add them to the pan

It will take about 5 to 7 minutes of stirring often cooking until the kale is soft and wilted

Add pepper and salt to taste

You can eat it as a light meal on its own or serve it hot as a tasty and healthy side dish

Choco-Nut Delight Ice Cream

Indulge in the delightful combination of rich chocolate and crunchy nuts with this homemade ice cream. It's a perfect treat for chocolate lovers!

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1/4 cup cocoa powder
• 1/2 cup chopped nuts e
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• , almonds, walnuts
• 1 teaspoon vanilla extract

Instructions:

In a mixing bowl, whisk together heavy cream, whole milk, granulated sugar, and cocoa powder until sugar and cocoa powder are dissolved

Stir in chopped nuts and vanilla extract

Transfer the mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency

Transfer the churned ice cream into a freezer-safe container and freeze for at least 4 hours or until firm

Serve scoops of the ice cream in bowls or cones and enjoy!

Brussels Sprouts Pasta

This Brussels sprouts pasta is a delightful combination of tender pasta and caramelized Brussels sprouts, infused with garlic and Parmesan cheese. It's a simple yet satisfying dish perfect for a quick weeknight dinner.

Ingredients:

• 200g Brussels sprouts, halved
• 250g pasta penne or fusilli
• 2 cloves garlic, minced
• 3 tbsp olive oil
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• Red pepper flakes optional

Instructions:

Follow the directions on the package to cook the pasta until it is al dente

Drain the pasta and set it aside

Save 1/2 cup of the pasta water

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

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

It will take about 5 to 7 minutes for the Brussels sprouts to start to brown after you add them to the pan

Add salt, pepper, and red pepper flakes, if you want, to taste

Add the cooked pasta and the pasta water that you saved to the pan

Add everything to the bowl and mix it well

Grate some Parmesan cheese over the pasta and Brussels sprouts, and toss it again to make sure it's all covered

If you want, you can serve it hot with extra Parmesan cheese and red pepper flakes on top

Vegan Nutmeg Cinnamon Hot Chocolate

Indulge in the cozy warmth of this vegan hot chocolate infused with nutmeg and cinnamon. It's a comforting treat perfect for chilly days or cozy nights in.

Ingredients:

• 2 cups almond milk
• 2 tablespoons cocoa powder
• 2 tablespoons maple syrup
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cinnamon
• Vegan whipped cream optional
• Cinnamon sticks for garnish optional

Instructions:

Over medium heat, warm the almond milk in a small saucepan without letting it boil

Add maple syrup, nutmeg, cinnamon, cocoa powder, and whisk until smooth and well mixed

Keep heating the mixture and stirring it every now and then until the hot chocolate is steaming

Put the hot chocolate into mugs, and if you want, you can top them with vegan whipped cream

Sprinkle nutmeg and cinnamon sticks on top to make it look nice

Enjoy while hot!

Addictive Honey Chicken Stir Fry

This addictive honey chicken stir fry is a perfect blend of sweet and savory flavors with a hint of spice. It's a quick and easy dish that will satisfy your taste buds and leave you craving for more.

Ingredients:

• 500g boneless chicken, cut into bite-sized pieces
• 2 tablespoons soy sauce
• 2 tablespoons honey
• 1 tablespoon vegetable oil
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced
• 1 medium onion, thinly sliced
• 3 cloves garlic, minced
• 1 teaspoon ginger, minced
• 2 tablespoons cornstarch
• 1/4 cup water
• Salt and pepper to taste
• Cooked rice for serving

Instructions:

In a small bowl, mix soy sauce and honey

Set aside

In a separate bowl, combine cornstarch and water to make a slurry

Set aside

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

Add the chicken pieces and stir-fry until they turn golden brown and are cooked through

Remove from the skillet and set aside

In the same skillet, add a bit more oil if needed, and then add garlic and ginger

Saut for about 30 seconds until fragrant

Add sliced onions and bell peppers to the skillet

Stir-fry for 2-3 minutes until they begin to soften

Return the cooked chicken to the skillet and pour in the soy sauce and honey mixture

Stir-fry for an additional 2-3 minutes until everything is well coated and heated through

Pour in the cornstarch slurry and stir continuously until the sauce thickens, about 1-2 minutes

Season with salt and pepper to taste

Adjust the sweetness or saltiness by adding more honey or soy sauce if desired

Serve the addictive honey chicken stir fry over cooked rice

Garnish with sesame seeds or green onions if desired

Enjoy your delicious stir fry!

Leftover Turkey Soup

Transform your leftover turkey into a hearty and flavorful soup that's perfect for a cozy meal. Packed with vegetables and aromatic herbs, this soup is comforting and nutritious.

Ingredients:

• 4 cups leftover turkey, shredded
• 8 cups turkey or chicken broth
• 2 carrots, diced
• 2 celery stalks, diced
• 1 onion, diced
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon dried sage
• 1 bay leaf
• Salt and pepper to taste
• 2 tablespoons olive oil

Instructions:

In a large pot, heat olive oil over medium heat

Add diced onion, carrots, and celery

Cook until vegetables are softened, about 5 minutes

Add minced garlic, thyme, rosemary, sage, and bay leaf

Cook for another minute

Pour in turkey or chicken broth and bring to a simmer

Add shredded turkey to the pot

Simmer for 20-25 minutes

Season with salt and pepper to taste

Serve hot and enjoy!

Sprite Gummy Bear Popsicles

These adorable popsicles combine the refreshing taste of Sprite with the fun chewiness of gummy bears, making them a delightful treat for kids (and kids at heart) during the hot summer months.

Ingredients:

• 2 cups Sprite
• 1/2 cup gummy bears

Instructions:

Pour Sprite into popsicle molds, filling each about halfway

Drop a few gummy bears into each mold

Insert popsicle sticks into the molds

Freeze for at least 4 hours or until completely solid

Carefully remove popsicles from molds and enjoy!

Hibiscus Heart Donuts

Fresh Bean Bakery's delightful Hibiscus Heart Donuts have a subtle floral flavor from hibiscus tea in addition to being aesthetically pleasing. Ideal for a romantic treat or a special occasion.

Ingredients:

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup hibiscus tea concentrate cooled
• 2 tbsp unsalted butter melted
• 1 large egg
• 1/2 tsp vanilla extract
• Oil for frying
• Powdered sugar for dusting
• Heart-shaped donut cutter

Instructions:

Mix the baking powder, salt, granulated sugar, and all-purpose flour in a mixing bowl

Whisk the melted butter, egg, vanilla extract, and hibiscus tea concentrate in a separate bowl

To make the dough for the donuts, pour the wet ingredients into the dry ingredients and stir until just combined

Avoid over-mixing

Roll out the dough to a thickness of 1/2 inch on a floured surface, then cut out donut shapes with the heart-shaped donut cutter

Preheat oil to 350 degrees Fahrenheit 175 degrees Celsius in a deep fryer or large pot with a heavy bottom

Fry the donuts carefully in batches, flipping them once, for two to three minutes on each side, or until they are golden brown

Using a slotted spoon, remove the donuts and drain them on paper towels to get rid of any extra oil

For better adhesion, dust the warm donuts with powdered sugar while they are still slightly greasy

Enjoy the warm Hibiscus Heart Donuts after serving!

Spicy Lentil Tahini Wrap

These Spicy Lentil Tahini Wraps are packed with protein and flavor. They make a delicious and satisfying vegan meal.

Ingredients:

• 1 cup cooked lentils
• 2 tablespoons tahini
• 1 tablespoon lemon juice
• 1/2 teaspoon cumin
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• Salt and pepper to taste
• 4 whole wheat or gluten-free wraps
• 1/2 cucumber, thinly sliced
• 1/2 red bell pepper, thinly sliced
• 1/4 red onion, thinly sliced
• 1/4 cup fresh cilantro leaves

Instructions:

In a bowl, mix the cooked lentils, tahini, lemon juice, cumin, paprika, cayenne pepper, salt, and pepper

Lay out the wraps and divide the lentil mixture evenly among them

Top each wrap with cucumber slices, bell pepper slices, red onion slices, and cilantro leaves

Roll up the wraps and serve immediately, or wrap in foil for later

Crockpot Pizza Potatoes

Crockpot Pizza Potatoes combine the flavors of pizza with the heartiness of potatoes for a satisfying and easy-to-make meal.

Ingredients:

• 6 medium potatoes, washed and diced
• 1 cup pizza sauce
• 1 cup shredded mozzarella cheese
• 1/2 cup sliced pepperoni
• 1/4 cup sliced black olives
• 1/4 cup diced green bell pepper
• 1/4 cup diced onion
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste

Instructions:

In a crockpot, layer diced potatoes at the bottom

Pour pizza sauce over the potatoes

Sprinkle shredded mozzarella cheese over the sauce

Layer pepperoni, black olives, green bell pepper, and onion on top

Sprinkle dried oregano, dried basil, salt, and pepper over the layers

Cover and cook on low for 6-8 hours or until potatoes are tender

Serve hot and enjoy!