Crispy Baked Chicken Tacos

 

• 2 ½ tablespoons canola oil, divided
• 1 pound ground chicken
• ½ medium sweet onion, diced
• 3 cloves garlic, minced
• 1 (4.5-ounce) can chopped green chilies
• 1 ½ teaspoons chili powder
• ½ teaspoon smoked paprika
• ½ teaspoon dried oregano
• ½ teaspoon ground cumin
• ¼ cup chopped fresh cilantro leaves
• 1 tablespoon freshly squeezed lime juice
• Kosher salt and freshly ground black pepper, to taste
• 1 ½ cups shredded Mexican cheese blend, divided
• 8 flour or corn tortillas, warmed

• Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
• Heat 1 tablespoon canola oil in a large cast iron skillet over medium high heat. Add ground chicken, onion and garlic, and cook until browned, about 3-5 minutes, making sure to crumble the chicken as it cooks; drain excess fat.
• Stir in green chilies, chili powder, paprika, oregano and cumin until fragrant, about 1-2 minutes.
• Remove from heat. Stir in cilantro and lime juice; season with salt and pepper, to taste. Stir in 1 cup cheese until well combined.
• Working one at a time, spread chicken mixture on half of the tortilla; top with 1 tablespoon cheese, folding over to seal. Repeat with remaining tortillas to make 8 tacos.
• Place tacos in a single layer onto the prepared baking sheet. Brush tops with remaining 1 1/2 tablespoons canola oil.
• Place into oven and bake until toasted and crispy, about 12-15 minutes.
• Serve immediately with desired toppings.

(Source: https://damndelicious.net/2023/04/28/crispy-baked-chicken-tacos/)

High-Protein Lemon Blueberry Overnight Oats

 Wet ingredients:

• Zest from 1 medium lemon
• 2 tablespoons fresh lemon juice
• ½ cup plain or vanilla Greek yogurt
• 1 ¼ cup unsweetened almond milk 
• 1 to 2 tablespoons pure maple syrup, to taste
• ¼ teaspoon almond extract
• ¼ teaspoon vanilla extract
• 
  Dry ingredients:
• 1 tablespoon chia seeds
• 1 cup rolled oats
• 
  
• Mix-ins:
• ½ cup fresh or frozen blueberries 
• For topping and serving:
• Blueberry jam, optional for layering
• Lemon zest
• Extra blueberries

Instructions

• In a medium bowl, add lemon zest, lemon juice, yogurt, milk, pure maple syrup (see notes below), and almond and vanilla extracts. Whisk together until well combined. Stir in chia seeds, and oats until well combined. Fold in the blueberries. I love to use frozen blueberries because it will give the overnight oats a gorgeous purple hint!
  
  Cover the bowl with plastic wrap and place in the fridge for 4 hours or overnight. Once ready to serve, divide between two 12 ounce mason jars, layering a spoonful of extra blueberries or even blueberry jam in the middle, if you’d like. I LOVE the look of the blueberry jam.
  
  Top each overnight oat jar with granola, extra lemon zest and a few blueberries, if desired. Serves 2.
• (Source: https://www.ambitiouskitchen.com/lemon-blueberry-overnight-oats/)

Butternut Squash, Chickpea & Lentil Moroccan-Spiced Stew

 

• 1 tablespoon olive  oil
• 1 medium onion, chopped
• 6 cloves of garlic, minced
• 2 teaspoons cumin
• 1 teaspoon cinnamon
• 1 teaspoon ground turmeric
• 1/4 teaspoon cayenne pepper
• 1 (28 ounce) can crushed tomatoes
• 2 1/2 cups vegetable broth
• 1 (15 ounce) can chickpeas, rinsed and drained
• 4 cups cubed butternut squash (about 2 lbs)
• 1 cup green lentils, rinsed well
• 1/2 teaspoon salt
• Freshly ground black pepper
• fresh juice of 1/2 a lemon
• 1/3 cup chopped cilantro

• Heat the oil in a large pot over medium-high heat. Add the onion and garlic; cook a few minutes or until the onion becomes softened.
  
  Next stir in cumin, cinnamon, turmeric, cayenne; cook for 30 seconds to a minute until spices are fragrant. 
  
  Add tomatoes, broth, chickpeas, butternut squash, lentils, and salt and pepper. Bring to a boil, then cover, reduce heat to low and simmer for about 20 minutes or until butternut squash is tender and lentils are fully cooked.
  
  Stir in lemon juice and sprinkle with cilantro and basil, if desired. Serve with a dollop of yogurt if you aren't vegan. Makes 4 servings - about 2 cups each.

(https://www.ambitiouskitchen.com/butternut-squash-chickpea-lentil-moroccan-stew/)

One Pot Spaghetti

 

• 1 pound lean ground beef
• ▢2 tablespoons tomato paste
• ▢3-4 cloves garlic, minced
• ▢1 teaspoon onion powder
• ▢1 teaspoon sugar
• ▢1/2 teaspoon dried oregano
• ▢1/2 teaspoon Italian seasoning
• ▢1/2 teaspoon salt 
• ▢1 pinch crushed red pepper flakes 
• ▢3 cups beef broth
• ▢1 (15 ounce) can crushed tomatoes
• ▢8 ounces uncooked spaghetti
• ▢1 cup shredded mozzarella
• ▢Pepper 
• ▢Freshly grated parmesan cheese

Instructions 

• Add the ground beef to a soup pot oven over medium-high heat, and cook until just browned, breaking it up with your spoon as you go along (about 7-8 minutes). Spoon out excess fat if needed.
• Stir in the tomato paste and garlic, and cook for about a minute.
• Stir in the onion powder, sugar, oregano, Italian seasoning, salt, and crushed red pepper flakes.
• Add the beef broth and crushed tomatoes to the pot, and increase the heat to high.
• Once boiling, add in the spaghetti and cook for 12 minutes, uncovered, stirring occasionally. You will need to turn the heat down at some point to maintain a constant simmer (medium or even medium-low) so it's bubbling steadily but not furiously boiling. See notes below for troubleshooting tips.
• Turn the burner off (leave the pot on it). Sprinkle the mozzarella over top and close the lid for 5 minutes or until the cheese melts and more of the liquid absorbs. This recipe has lots of sauce.
• Gently toss it so the mozzarella is incorporated, and season with pepper and some extra salt if needed. Serve immediately with freshly grated parm if desired.

(Source: https://www.saltandlavender.com/one-pot-spaghetti/)

Crockpot Curried Red Lentils

 2 cups red lentils, picked and rinsed
1 onion, peeled and quartered
2 garlic cloves, peeled
1 teaspoon ground ginger
1 tablespoon curry powder
1 teaspoon ground cumin
1 teaspoon turmeric powder
1 teaspoon cayenne pepper
½ teaspoon sweet paprika
1 (15 oz) can diced tomatoes
3 to 4 cups vegetable broth
1 (14 oz) can coconut milk

Place onion, garlic, ginger, and all the spices in the bowl of a food processor (or blender). Pulse until a smooth paste forms. You may need to stop the food processor a few times to scrape the sides to ensure everything gets blended.
Lightly grease the bowl of the slow cooker, add lentils, spice paste, diced tomatoes, and vegetable broth.

Give a good stir and cook on low for 6 hours or high for 3 hours, until the lentils are soft and the flavors come together.
When cooked, add coconut milk, give a good stir, take a taste and adjust seasoning as needed.

(Source: https://www.theironyou.com/2021/05/vegan-crock-pot-curried-red-lentils.html)

Flourless Chocolate Cake

 

Ingredients

• 1/2 cup unsalted butter
• 6 ounces high quality semi-sweet chocolate, finely chopped
• 2/3 cup granulated sugar
• 1 and 1/2 teaspoons pure vanilla extract
• 4 large eggs, at room temperature
• 1/3 cup (27g) unsweetened cocoa powder
• 1/8 teaspoon salt
• 1/2 teaspoon baking powder

Instructions

1. Preheat oven to 350°F (177°C). Make sure you have a bottom oven rack and a center oven rack in place for step 5. Grease an 8" round cake pan, line with parchment paper rounds, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans.The cake WILL stick unless it’s lined and generously greased.
2. Cut the butter into pieces so it melts evenly. Place in a large heat-proof bowl. Add chopped chocolate. Melt in 20 second increments in the microwave, stirring after each increment until completely melted and smooth. Let cool for 2-3 minutes. 
3. Whisk the sugar, espresso powder, and vanilla extract into the chocolate mixture. Whisk in the eggs until smooth. The mixture will be heavy and tacky, like brownie batter. Whisk in the cocoa powder, salt, and baking powder.
4. Pour and spread batter into prepared cake pan.
5. Prepare the steamy oven: Place a large metal roasting pan or baking dish on the bottom oven rack. Do not use glass. Pour boiling water about 2 inches up the sides of the pan. (I just boil a kettle of water.) Quickly place the cake on the center rack and shut the oven door, trapping steam inside. The steamy oven helps guarantee an extra moist cake.
6. Bake for 30 minutes until the edges are set. The cake is done when a toothpick inserted into the center of the cake comes out clean OR comes out with just a few moist crumbs. It’s important to not over-bake this cake, which dries it out. Begin checking it at 25 minutes. Don’t be alarmed if the cake rises extra tall around some of the edges and slightly cracks—this is normal (it’s the eggs expanding) and will flatten out as it cools.
7. Remove from the oven, place cake on a cooling rack, and cool for only 10 minutes in the cake pan. Run a sharp knife around the edges to help release the warm cake, then quickly invert it onto a serving plate or cake stand. (If it cools completely in the pan, it’s very difficult to release from the pan.) Cake will be a little crumbly on the edges. Cool completely. I usually stick it in the refrigerator for 1-2 hours.

1. Once the cake is cool, top with your choice of toppings. 
2. (Source: https://sallysbakingaddiction.com/flourless-chocolate-cake-recipe/#tasty-recipes-80626)