Ground Chicken Burgers With Sweet Potato Fries

You can eat these ground chicken burgers without gluten or dairy, and they taste great. They come with crispy sweet potato fries. A tasty and healthy burger option for people who have to follow certain diets.

Ingredients:

• 1 lb ground chicken
• 1/4 cup almond flour
• 1/4 cup finely chopped onion
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon paprika
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried oregano
• 1/4 teaspoon cayenne pepper adjust to taste
• 1 large sweet potato, cut into fries
• 2 tablespoons olive oil
• Salt and pepper to taste
• Gluten-free and dairy-free burger buns
• Lettuce, tomato, and other preferred burger toppings

Instructions:

Ground chicken, almond flour, minced garlic, chopped onion, salt, black pepper, paprika, dried thyme, dried oregano, and cayenne pepper should all be mixed together in a large bowl

Mix everything together well

Make burger patties out of the chicken mixture that are the size and thickness you want

Put a grill or grill pan over medium-high heat and oil it so that food doesnt stick

Place the chicken burger patties on a hot grill

Cook for 5 to 6 minutes on each side, or until they are fully cooked and have nice grill marks

Check to see if the temperature inside reaches 74F 165C

Set your oven to 425F 220C and line a baking sheet with parchment paper

While the burgers are cooking

Olive oil, salt, and pepper the sweet potato fries in a large bowl

Toss the fries until they are well covered

Spread them out on the baking sheet in a single layer

Put the sweet potato fries in an oven that has already been heated

Bake them for 20 to 25 minutes, flipping them over halfway through, until they are golden brown and crispy

Put the burgers together on gluten-free and dairy-free burger buns with lettuce, tomato, and any other toppings you like once they are done

Add crispy sweet potato fries to the side of the chicken burgers

Have fun with your tasty Ground Chicken Burgers With Sweet Potato Fries

Chicken Potpie Empanadas

These Chicken Potpie Empanadas are a delicious twist on traditional potpies. They are filled with a savory mixture of chicken, vegetables, and herbs, all wrapped in a flaky pie crust.

Ingredients:

• 1 cup cooked shredded chicken
• 1/2 cup frozen mixed vegetables
• 1/4 cup diced onion
• 1/4 cup diced carrot
• 1/4 cup diced potato
• 1/4 cup chicken broth
• 1 tablespoon all-purpose flour
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• Salt and pepper to taste
• 1 package refrigerated pie crusts 2 crusts

Instructions:

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

Shred the chicken and add it to a skillet with mixed vegetables, onion, carrot, potato, chicken broth, flour, thyme, rosemary, salt, and pepper

It will take about 8 to 10 minutes of cooking over medium heat until the vegetables are soft and the mixture gets thick

Take it off the heat and let it cool down a bit

Take the pie crusts out of the package and use a cookie cutter or the edge of a glass to make circles out of them

On one half of each circle, put a spoonful of the chicken mix

Make a half-moon shape with the dough and filling

Crimp the edges with a fork to seal

Place the empanadas on a baking sheet that has been lined with parchment paper

Put it in the oven for 20 to 25 minutes, or until its crispy and golden brown

Enjoy while hot

Gluten-Free Cheese and Onion Pasty

Gluten-free cheese and onion pasties that taste great and have a flaky pastry crust and a savory filling. Its great for a quick lunch or snack.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1/2 cup cold unsalted butter, cubed
• 1/2 cup cold water
• 1/2 teaspoon salt
• 1 large onion, finely chopped
• 1 1/2 cups shredded gluten-free cheddar cheese
• 1/4 teaspoon black pepper
• 1/4 teaspoon dried thyme
• 1 egg, beaten for egg wash

Instructions:

Put the gluten-free flour and salt in a bowl and mix them together

Mix in the cold butter cubes until the mixture looks like big crumbs

Add one tablespoon of cold water at a time and mix the dough until it comes together

Roll it into a ball, cover it with plastic wrap, and put it in the fridge for 30 minutes

Stir-fry the chopped onion in a pan until it turns clear and a little sweet while the dough chills

Leave to cool

Turn on your oven and heat it up to 375F 190C

To make the dough about 1/8 inch thick, roll it out on a lightly floured surface while it is still cold

Make 6 squares or rectangles out of it

Put a scoop of the browned onions, some shreds of cheddar cheese, a pinch of black pepper, and some dried thyme in the middle of each square of pastry

To make a triangle or rectangle, fold the dough over the filling

Use a fork to press the edges together to seal

Brush the pasties with the egg wash to make them golden

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

Bake for 20 to 25 minutes, or until they are crispy and golden brown

Let them cool down a bit before you serve them

Have fun with your gluten-free onion and cheese pasties

Oreo Truffle Brownies

These Oreo Truffle Brownies are brilliant, rich, and super delicious. They combine the decadence of brownies with the creamy goodness of Oreo truffles, making them a delightful treat for any occasion.

Ingredients:

• 1 box brownie mix
• 24 Oreo cookies
• 8 oz cream cheese, softened
• 1/4 cup powdered sugar
• 1 tsp vanilla extract
• 1 cup semisweet chocolate chips

Instructions:

Preheat oven to 350F 175C

Grease a 9x13 inch baking pan

Prepare brownie mix according to package instructions

Spread half of the brownie batter into the prepared pan

Place Oreo cookies evenly over the batter in the pan

In a mixing bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth

Spread cream cheese mixture over the Oreo cookies

Pour remaining brownie batter over the cream cheese layer, spreading evenly

Bake in preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean

Remove from oven and let cool completely in the pan

Once cooled, melt chocolate chips in a microwave-safe bowl in 30-second intervals, stirring until smooth

Drizzle melted chocolate over the cooled brownies

Chill brownies in the refrigerator for at least 1 hour before cutting into squares

Serve and enjoy

Plum Frozen Yogurt

This cool frozen treat has the sweet and sour taste of plums mixed with the creamy texture of Greek yogurt.

Ingredients:

• 2 cups frozen plums
• 1 1/2 cups plain Greek yogurt
• 1/4 cup honey
• 1 teaspoon vanilla extract

Instructions:

In a blender, combine frozen plums, Greek yogurt, honey, and vanilla extract

Blend until smooth and creamy, scraping down the sides of the blender as needed

Transfer the mixture to an airtight container and freeze for at least 4 hours or until firm

Once frozen, scoop the plum frozen yogurt into bowls or cones and serve immediately

Crispy Taco Sloppy Joes

These Crispy Taco Sloppy Joes are a tasty take on the original sloppy joe recipe. They combine the flavors of tacos with the ease of making a sloppy joe. Great for a quick and filling dinner during the week

Ingredients:

• 1 lb ground beef
• 1 packet taco seasoning mix
• 1 cup salsa
• 1 cup shredded cheddar cheese
• 8 taco shells
• 1/4 cup chopped fresh cilantro optional

Instructions:

In a large skillet, cook ground beef over medium heat until browned and cooked through, breaking it apart with a spoon as it cooks

Stir in taco seasoning mix and salsa

Cook for an additional 2-3 minutes until heated through and well combined

Meanwhile, preheat oven to 350F 175C

Place taco shells on a baking sheet and warm in the oven for 5 minutes

Once taco shells are warm, spoon the beef mixture into each shell

Top each taco with shredded cheddar cheese and chopped cilantro, if desired

Serve immediately and enjoy

Strawberry Dream Frosting Cupcakes

For strawberry fans, these Strawberry Dream Frosting Cupcakes are a great treat. There is fresh strawberry puree in the moist and fluffy cupcakes, and a dreamy strawberry frosting on top that will make your taste buds dance.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup whole milk
• 1/2 cup fresh strawberries, pureed and strained
• 1 batch Strawberry Dream Frosting see below

Instructions:

Preheat your oven to 350F 175C and line a muffin tin with cupcake liners

In a medium bowl, whisk together the flour, baking powder, and salt

Set aside

In a large mixing bowl, cream the softened butter and sugar together until light and fluffy

Add the eggs one at a time, beating well after each addition

Stir in the vanilla extract

Alternate adding the dry ingredients and the milk to the butter mixture, starting and ending with the dry ingredients

Mix until just combined

Fold in the fresh strawberry puree until the batter is evenly pink

Divide the batter evenly among the cupcake liners, filling each about 2/3 full

Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean

Allow the cupcakes to cool completely before frosting with the Strawberry Dream Frosting

Decorate the cupcakes as desired and enjoy

Black Currant Brownies

Enjoy the rich chocolate flavor of these black currant brownies. The tartness of the black currants goes well with the rich flavor of the dark chocolate, making these brownies a great treat for any event.

Ingredients:

• 200g dark chocolate
• 100g unsalted butter
• 150g granulated sugar
• 3 eggs
• 1 tsp vanilla extract
• 100g all-purpose flour
• 100g black currants fresh or frozen

Instructions:

Preheat oven to 180C 350F and grease a baking pan

In a heatproof bowl, melt the dark chocolate and butter together, either over a pot of simmering water or in the microwave, stirring until smooth

Remove from heat and stir in sugar until well combined

Beat in eggs, one at a time, followed by vanilla extract

Fold in flour until just combined, being careful not to overmix

Gently fold in black currants

Pour the batter into the prepared baking pan and spread it evenly

Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out with a few moist crumbs

Allow the brownies to cool completely in the pan before slicing into squares

Vegan Mini-Choc Chip Bundt Cakes

These mini chocolate chip vegan Bundt cakes are delicious and can be used as a sweet treat or dessert. Because they are moist, chocolatey, and full of mini chocolate chips, these cakes will satisfy any sweet tooth.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup cocoa powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup almond milk
• 1/3 cup vegetable oil
• 1 tbsp apple cider vinegar
• 1 tsp vanilla extract
• 1/2 cup vegan mini chocolate chips

Instructions:

Preheat oven to 350F 175C

Grease mini Bundt cake molds

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

In another bowl, mix almond milk, vegetable oil, apple cider vinegar, and vanilla extract

Pour wet ingredients into dry ingredients and mix until smooth

Fold in vegan mini chocolate chips

Divide batter evenly into Bundt cake molds

Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean

Let cool for 5 minutes before removing from molds

Cool completely on a wire rack

Optional: dust with powdered sugar before serving

TSLC Crockpot Chicken and Vegetables

A delicious and easy slow cooker recipe for tender chicken and flavorful vegetables, perfect for a hearty meal any day of the week.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup baby carrots
• 2 cups baby potatoes, halved
• 1 onion, sliced
• 2 cloves garlic, minced
• 1 cup chicken broth
• 1 tablespoon olive oil
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste

Instructions:

In a slow cooker, place the chicken breasts at the bottom

Add baby carrots, halved baby potatoes, sliced onion, and minced garlic on top of the chicken

Pour chicken broth and olive oil over the vegetables and chicken

Sprinkle dried thyme, dried rosemary, salt, and pepper over the ingredients

Cover and cook on low for 6-8 hours or on high for 3-4 hours until chicken is cooked through and vegetables are tender

Once cooked, shred the chicken using two forks and mix well with the vegetables and juices

Serve hot and enjoy

Chicken Bacon Ranch Sheet Pan Dinner

This Chicken Bacon Ranch Sheet Pan Dinner is easy to make and tastes great. It has roasted vegetables, juicy chicken breasts wrapped in crispy bacon, and ranch dressing on top of everything.

Ingredients:

• 4 boneless, skinless chicken breasts
• 8 slices of bacon
• 1 pound baby red potatoes, quartered
• 1 cup broccoli florets
• 1 cup cherry tomatoes
• 1/2 cup ranch dressing
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

Preheat the oven to 400F 200C

Place the chicken breasts on one side of a large sheet pan, and season with salt and pepper

Wrap each chicken breast with 2 slices of bacon

In a bowl, toss the quartered potatoes with olive oil, salt, and pepper

Spread them out on the sheet pan beside the chicken

Arrange broccoli florets and cherry tomatoes around the chicken and potatoes on the sheet pan

Drizzle ranch dressing over the chicken, potatoes, broccoli, and tomatoes

Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender

Serve hot, garnished with additional ranch dressing if desired