Coconut Oil Chocolate Chip Cookies

Indulge in the irresistible combination of coconut oil and chocolate chips with these delightful cookies. The subtle coconut flavor adds a tropical twist to the classic chocolate chip cookie.

Ingredients:

• 1/2 cup coconut oil, melted
• 3/4 cup brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 3/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup chocolate chips

Instructions:

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

In a mixing bowl, combine the melted coconut oil and brown sugar

Mix until well combined

Add the egg and vanilla extract to the mixture

Mix again until smooth

In a separate bowl, whisk together the all-purpose flour, baking soda, and salt

Gradually add the dry ingredient mixture to the wet ingredients, mixing until a dough forms

Fold in the chocolate chips until evenly distributed throughout the dough

Using a spoon or cookie scoop, drop spoonfuls of dough onto the prepared baking sheet, spacing them apart

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

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

Enjoy these delicious coconut oil chocolate chip cookies

Chicken Tinga

A traditional Mexican dish called Chicken Tinga has soft, shredded chicken in a spicy, smoky tomato sauce. You can use it for many things, like tacos, tostadas, or even rice.

Ingredients:

• 2 cups shredded cooked chicken breast
• 1 onion, thinly sliced
• 3 cloves garlic, minced
• 1 can 14
• 5 oz diced tomatoes
• 2 chipotle peppers in adobo sauce, minced
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• Salt to taste
• 1 tablespoon vegetable oil

Instructions:

In a skillet, heat vegetable oil over medium heat

Add sliced onion and minced garlic, saut until softened

Stir in diced tomatoes, minced chipotle peppers, oregano, cumin, and salt

Add shredded chicken, stir well to combine

Cook for 10-15 minutes, allowing flavors to meld and sauce to thicken

Serve hot, garnished with your favorite toppings like chopped cilantro, sliced avocado, or crumbled cheese

King Ranch Chicken Casserole

King Ranch Chicken Casserole is a classic Tex-Mex dish featuring layers of shredded chicken, creamy soups, diced tomatoes with green chilies, and melted cheese, all baked to perfection. Its a comforting and flavorful casserole thats perfect for feeding a crowd or enjoying as leftovers.

Ingredients:

• 2 cups cooked chicken, shredded
• 1 can 10
• 75 oz cream of chicken soup
• 1 can 10
• 75 oz cream of mushroom soup
• 1 can 10 oz diced tomatoes with green chilies, drained
• 1 cup sour cream
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt
• 12 corn tortillas, torn into bite-sized pieces

Instructions:

Warm the oven up to 175F 350C

Put cream of chicken soup, cream of mushroom soup, diced tomatoes with green chilies, sour cream, shredded cheddar cheese, shredded Monterey Jack cheese, chili powder, cumin, garlic powder, black pepper, and salt in a large bowl

Mix the soups together

Combine well

Put half of the torn tortillas in the bottom of a 9x13-inch baking dish that has been greased

Put half of the chicken mix on top of the tortillas

Add more layers with the rest of the tortillas and chicken mixture

Place the baking dish in a hot oven and cover it with aluminum foil

Bake for 30 minutes

Take off the foil and bake for another 10 minutes, or until the top is bubbly and golden brown

Allow it to cool a bit before serving

Tuscan Sausage & Spinach Tortellini Soup

A hearty and tasty soup made with Italian sausage, cheese tortellini, spinach, and a savory broth made with herbs and spices from Tuscany.

Ingredients:

• 1 lb Italian sausage
• 1 onion, chopped
• 3 cloves garlic, minced
• 6 cups chicken broth
• 1 14
• 5 oz can diced tomatoes
• 1 cup sun-dried tomatoes, chopped
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes
• 1 9 oz package refrigerated cheese tortellini
• 4 cups fresh spinach
• Salt and pepper to taste
• Grated Parmesan cheese for serving

Instructions:

In a large pot, cook Italian sausage over medium heat until browned, breaking it into small pieces with a spoon

Add chopped onion and minced garlic, cook until onion is soft and translucent

Stir in chicken broth, diced tomatoes, sun-dried tomatoes, basil, oregano, and red pepper flakes

Bring to a simmer and cook for 15 minutes

Add tortellini and cook according to package instructions until tender

Stir in fresh spinach and cook until wilted, about 2 minutes

Season with salt and pepper to taste

Serve hot, garnished with grated Parmesan cheese

Enjoy

Spicy Roasted Red Pepper Hummus Macro

This roasted red pepper and spicy hummus is a tasty take on the usual dip. They make it taste sweet and smokey, and the cayenne pepper gives it a nice kick. You can eat it as a snack or spread it on wraps and sandwiches.

Ingredients:

• 1 can 15 oz chickpeas, drained and rinsed
• 2 roasted red peppers, skins removed
• 2 tablespoons tahini
• 2 cloves garlic
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper
• Salt and pepper to taste

Instructions:

In a food processor, combine chickpeas, roasted red peppers, tahini, garlic, lemon juice, olive oil, cumin, smoked paprika, and cayenne pepper

Blend until smooth, scraping down the sides as needed

Season with salt and pepper to taste, blend again until well combined

Transfer the hummus to a serving bowl and drizzle with a little extra olive oil if desired

Garnish with a sprinkle of smoked paprika and serve with your favorite veggies or pita bread

Hummus Pizza Tartlets

These Hummus Pizza Tartlets are a delightful vegan twist on traditional pizza. The creamy hummus serves as the perfect base, while the colorful array of toppings adds flavor and texture. They make for a delicious appetizer or snack

Ingredients:

• 1 package vegan puff pastry
• 1 cup hummus
• 1 cup cherry tomatoes, halved
• 1/2 cup black olives, sliced
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh basil, chopped
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

Preheat the oven to 375F 190C

Roll out the puff pastry and cut into small squares or circles

Place the pastry squares/circles on a baking sheet lined with parchment paper

Spread a generous layer of hummus onto each pastry square/circle

Top with cherry tomatoes, black olives, red onion, and basil

Drizzle with olive oil and season with salt and pepper

Bake in the preheated oven for 15-20 minutes or until the pastry is golden brown and crispy

Serve hot and enjoy

One-Pot Taco Spaghetti

The flavors of tacos and the comfort of spaghetti come together in this one-pot taco spaghetti. Its a quick and easy dish that kids will love. Its great for busy weeknights

Ingredients:

• 1 lb ground beef
• 1 onion, diced
• 1 red bell pepper, diced
• 2 cloves garlic, minced
• 1 packet taco seasoning
• 1 can 14
• 5 oz diced tomatoes
• 2 cups beef broth
• 8 oz spaghetti noodles, broken in half
• 1 cup shredded cheddar cheese
• 1/4 cup chopped fresh cilantro
• Salt and pepper, to taste

Instructions:

Over medium-low heat, brown the ground beef in a large pot or skillet

Put in the garlic, onion, and bell pepper that have been cut up

Cook until it gets soft

Add the spaghetti noodles, beef broth, diced tomatoes, and taco seasoning

Mix everything together

Bring the mixture to a low boil, then cover and cook, stirring every now and then, for 10 to 12 minutes, or until the noodles are soft

Take the noodles off the heat and add the shredded cheese

Mix it in until it melts

Add pepper and salt to taste

Add chopped cilantro as a garnish before serving