Slow Cooker Chicken Fettuccine

A tasty and creamy chicken fettuccine dish made in a slow cooker with spinach and mushrooms. Great for a cozy dinner during the week.

Ingredients:

• 1 lb boneless, skinless chicken breasts, cubed
• 8 oz fettuccine noodles
• 8 oz sliced mushrooms
• 4 cups fresh spinach
• 1 onion, diced
• 3 cloves garlic, minced
• 1 can 14
• 5 oz diced tomatoes, undrained
• 2 cups chicken broth
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 teaspoon dried basil
• 1/2 teaspoon dried oregano
• Salt and pepper to taste

Instructions:

Place chicken, mushrooms, onion, garlic, diced tomatoes, chicken broth, basil, oregano, salt, and pepper in the slow cooker

Cover and cook on low for 6-8 hours or on high for 3-4 hours

About 30 minutes before serving, stir in heavy cream, Parmesan cheese, and spinach

Cook fettuccine noodles according to package instructions

Serve chicken mixture over cooked fettuccine noodles

Enjoy

Lightly Seeded Pancakes

These pancakes with a few seeds on them are a healthy way to start the day. They have a great crunch and a burst of flavor in every bite thanks to the chia seeds, flax seeds, sesame seeds, and poppy seeds that are packed into them.

Ingredients:

• 1 cup all-purpose flour
• 2 tablespoons sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup buttermilk
• 1 large egg
• 2 tablespoons melted butter
• 1 tablespoon chia seeds
• 1 tablespoon flax seeds
• 1 tablespoon sesame seeds
• 1 tablespoon poppy seeds

Instructions:

In a mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt

In a separate bowl, mix buttermilk, egg, and melted butter until well combined

Pour the wet ingredients into the dry ingredients and stir until just combined

Do not overmix; its okay if there are lumps

Gently fold in chia seeds, flax seeds, sesame seeds, and poppy seeds into the batter

Heat a non-stick skillet or griddle over medium heat and lightly grease it with cooking spray or butter

Pour 1/4 cup portions of the pancake batter onto the skillet for each pancake

Cook until bubbles form on the surface, then flip and cook until golden brown on both sides

Serve the lightly seeded pancakes hot with your favorite toppings such as maple syrup, fresh berries, or yogurt

Enjoy your delicious lightly seeded pancakes

Almond Butter Cookies

There is no gluten in these chewy almond butter cookies, and you cant stop eating them. They are great for when you want something sweet but dont have flour on hand.

Ingredients:

• 1 cup almond butter
• 1/2 cup maple syrup
• 1 egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup dairy-free chocolate chips

Instructions:

Warm the oven up to 175F 350C

Add the egg, vanilla extract, baking soda, salt, and almond butter to a bowl

Mix the ingredients together until they are well mixed

Add the chocolate chips and mix them in

Put the dough balls on a baking sheet that has been lined with parchment paper

Place in the oven and bake for 10 to 12 minutes, or until the edges turn golden brown

Wait until its cool to serve

Truffle Chocolate Cream Pie

Indulge in the rich and creamy goodness of this Truffle Chocolate Cream Pie. A decadent chocolate cookie crust filled with a silky truffle chocolate filling, topped with whipped cream and chocolate shavings. Its a chocolate lovers dream come true

Ingredients:

• 1 1/2 cups chocolate cookie crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 1 cup heavy cream
• 12 ounces semi-sweet chocolate, chopped
• 1 teaspoon vanilla extract
• 1 1/2 cups whipped cream
• Chocolate shavings for garnish

Instructions:

Grains sugar and chocolate cookie crumbs should be combined in a bowl

After adding the melted butter, stir the crumbs to coat them evenly

To make the crust, press the mixture firmly into the bottom of a pie pan

The heavy cream should be heated in a saucepan over medium heat until it starts to simmer

Take off the stove and stir in the chopped semi-sweet chocolate

Mix until well combined and smooth

Add vanilla extract and stir

Evenly spread the chocolate mixture over the cookie crust after pouring it on

Place in the refrigerator until the filling is set, at least two hours

After its set, cover the chocolate layer with whipped cream and top with chocolate shavings

Before serving, place back in the fridge for one or two more hours

Cut, present, and savor

Malted Milkshake Cupcakes

These Malted Milkshake Cupcakes are a delightful treat that captures the classic flavor of a malted milkshake in a cupcake form. Perfect for dessert lovers

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 cup malted milk powder
• 1/2 cup granulated sugar
• 1/4 cup unsalted butter, softened
• 1/4 cup vegetable oil
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup milk
• 1/4 cup malted milkshake syrup
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• Whipped cream and malted milk powder for garnish

Instructions:

Warm your oven up to 350 F 175C and put paper liners in a cupcake tin

Mix the malted milk powder, baking powder, baking soda, and salt in a medium-sized bowl with a whisk

Leave it alone

Melt the butter and mix it with the sugar and vegetable oil in another bowl until the mixture is light and fluffy

One at a time, add the eggs and beat well after each one

Add the vanilla extract and mix well

Slowly add the dry ingredients to the wet ingredients, mixing in between each addition of milk

Start with the dry ingredients and end with the milk

Dont mix any further than that

Once the batter is well mixed, add the malted milkshake syrup and mix it in

Fill up about two-thirds of the way to the top of each cupcake liner with batter

After the oven is hot, bake the cupcakes for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean

Take the cupcakes out of the oven and let them cool for a few minutes in the pan

Then, move them to a wire rack to cool completely

After the cupcakes have cooled all the way down, pipe whipped cream on top and add a pinch of malted milk powder for decoration

Have fun with your tasty Malted Milkshake Cupcakes

Chai Spiced Cold Brew Coffee Ice Cream Vegan - Crowded Kitchen

Indulge in the exotic flavors of chai spiced cold brew coffee ice cream. This vegan treat combines creamy coconut milk with aromatic spices and the boldness of cold brew coffee, creating a refreshing dessert perfect for any occasion.

Ingredients:

• 2 cups canned coconut milk
• 1/2 cup maple syrup
• 1/2 cup cold brew coffee
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground cardamom
• 1/4 tsp ground cloves
• Pinch of black pepper
• Pinch of salt

Instructions:

Put cold brew coffee, vanilla extract, cinnamon, ginger, cardamom, cloves, black pepper, and salt in a blender

Add the coconut milk and blend until smooth

Mix everything together until its smooth

Put the mixture into an ice cream maker and churn it according to the machines instructions until its the consistency of soft serve

Put the ice cream that has been churned into a container that can go in the freezer

Freeze for at least 4 hours, or until it is firm

Serve and have fun

Knock Off Butterfinger Cupcakes - Gluten Free, Vegan

Enjoy these vegan and gluten-free Butterfinger cupcakes that taste just like the real thing. They are a great treat for people who cant eat certain foods because they are rich in chocolate and have a crunchy candy surprise inside.

Ingredients:

• 1 1/2 cups gluten-free flour blend
• 1 cup granulated sugar
• 1/2 cup unsweetened cocoa powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup unsweetened almond milk
• 1/2 cup vegetable oil
• 2 tsp apple cider vinegar
• 1 tsp vanilla extract
• 1/2 cup vegan chocolate chips
• 1/2 cup crushed vegan butterfinger candy gluten-free
• Vegan buttercream frosting
• Additional crushed butterfinger candy for garnish

Instructions:

Warm up your oven to 350F 175C and put cupcake liners in a muffin tin

Use a whisk to mix the gluten-free flour blend, sugar, cocoa powder, baking soda, and salt in a large bowl

Combine the dry ingredients with the apple cider vinegar, vanilla extract, vegetable oil, and almond milk

Mix everything together well

In a separate bowl, mix the vegan chocolate chips and vegan butterfinger candy until they are well mixed in

Fill up each cupcake liner about two thirds of the way to the top with batter

After the oven is hot, bake the cupcakes for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean

Take the cupcakes out of the oven and let them cool for a few minutes in the pan

Then, move them to a wire rack to cool completely

As soon as the cupcakes are completely cool, frost them with vegan buttercream frosting and add more crushed Butterfinger candies on top to look nice

Enjoy your gluten-free, vegan butterfinger cupcakes that look like the real thing

Bacon Double Cheeseburger Stuffed Meatloaf

This Bacon Double Cheeseburger Stuffed Meatloaf is a keto-friendly twist on the classic comfort food. Juicy ground beef stuffed with crispy bacon and gooey cheese, its bursting with flavor and perfect for a satisfying meal.

Ingredients:

• 1 lb ground beef
• 6 slices bacon, cooked and crumbled
• 1/2 cup almond flour
• 1/4 cup grated Parmesan cheese
• 1/2 cup shredded cheddar cheese
• 1/4 cup sugar-free ketchup
• 1/4 cup diced onion
• 2 cloves garlic, minced
• 1 large egg
• 1 tsp Worcestershire sauce
• Salt and pepper to taste

Instructions:

Before you start cooking, heat the oven to 375F 190C

Ground beef, almond flour, Parmesan cheese, diced onion, minced garlic, egg, Worcestershire sauce, salt, and pepper should all be mixed together in a large bowl

Split the mixture in half, and press one half into the bottom of a loaf pan to make a square

Add cheddar cheese shreds and bacon bits to each layer

Place the rest of the beef mixture on top and gently press down to seal the edges

Add sugar-free ketchup on top

After the oven is hot, bake for 40 to 45 minutes, or until the food is fully cooked and the top is browned

Wait a few minutes before cutting it up and serving it

Coconut Quinoa Spinach Salad

A refreshing and nutritious salad combining the nutty flavor of quinoa, the tropical touch of coconut, and the freshness of spinach. Perfect for a light and wholesome meal.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water
• 1 cup coconut milk
• 1 cup baby spinach, chopped
• 1/2 cup shredded coconut, toasted
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons lime juice
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

In a saucepan, combine quinoa and water

Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until quinoa is cooked and water is absorbed

In a separate pot, heat coconut milk until it simmers

Pour over the cooked quinoa and fluff with a fork to combine

Allow it to cool slightly

In a large bowl, mix together quinoa, baby spinach, toasted shredded coconut, red onion, and cilantro

In a small bowl, whisk together lime juice, olive oil, salt, and pepper

Pour over the quinoa mixture and toss to coat

Serve the salad at room temperature or chilled

Enjoy

Honey Glazed Roast Pork with Apples

Honey Glazed Roast Pork with Apples is a succulent and flavorful dish featuring a juicy pork loin glazed with honey, Dijon mustard, and soy sauce, paired with tender roasted apples.

Ingredients:

• 3 lbs pork loin, boneless
• Salt and pepper, to taste
• 1/2 cup honey
• 1/4 cup Dijon mustard
• 2 tablespoons soy sauce
• 3 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• 2 apples, cored and sliced
• 2 tablespoons olive oil
• Fresh rosemary sprigs, for garnish

Instructions:

Before you start cooking, heat the oven to 375F 190C

Rub salt and pepper all over the surface of the pork loin to season it

To make the glaze, mix honey, Dijon mustard, soy sauce, minced garlic, and grated ginger in a small bowl with a whisk

Season the pork loin and put it in a roasting pan

Brush the pork with a lot of the honey glaze, making sure it covers it completely

Put the apple slices around the pork loin in the roasting pan

A little salt and olive oil should be added to them

Put the pork in an oven that has already been heated for 30 to 40 minutes, or until the internal temperature reaches 145F 63C

Every 15 minutes, baste the pork with the glaze

When the roast is done, take it out of the oven and let it rest for 10 minutes

Then, cut it into pieces

Add fresh rosemary sprigs as a garnish before serving

Honey-glazed roast pork should be served with apple slices and any extra glaze should be drizzled on top

Have fun with this tasty mix of sweet and savory tastes