This is better than most Chinese takeout cashew chicken. Throw it all in the slow cooker and have a delicious, no-fuss dinner!

Ingredients:

• 2 lbs boneless, skinless chicken thigh tenders or chicken breast tenders
• 1/4 cup all-purpose flour
• 1/2 tsp black pepper
• 1 Tbsp canola oil
• 1/4 cup soy sauce
• 2 Tbsp rice wine vinegar
• 2 Tbsp ketchup
• 1 Tbsp brown sugar
• 1 garlic clove, minced
• 1/2 tsp grated fresh ginger 1/4 tsp red pepper flakes
• 1/2 cup cashews

Directions:

1. Combine flour and pepper in a large Ziploc bag.
2. Add chicken. Shake to coat with flour mixture.
3. Heat oil in a skillet over medium-high heat.
4. Brown chicken about 2 minutes on each side.
5. Place chicken in a slow cooker.
6. Combine soy sauce, vinegar, ketchup, sugar, garlic, ginger, and pepper flakes in small bowl; pour over chicken.
7. Cook on LOW for 3 to 4 hours.
8. Add cashews and stir.
9. Serve over rice.

If you want like sauce and want to have some to pour over the chicken and the rice, double the sauce ingredients.

Makes 4-6 servings.

Ingredients:

• 3 cups strawberries, sliced
• 1 cup mozzarella ciliegine, sliced into halves
• 1/3 cup basil, chopped

For Vinaigrette:

• 3 tablespoons balsamic vinegar
• 1 tablespoon extra virgin olive oil
• 1 teaspoon honey
• Salt and pepper to taste

Directions:

1. Whisk together all ingredients for the vinaigrette.
2. Combine strawberries, mozzarella, and basil in a large mixing bowl.
3. Drizzle with dressing and toss gently to coat.

Prep Time: 10 minutes Total Time: 10 minutes Servings: 4

Ingredients:

• 1.5 lbs boneless, skinless chicken breasts or thighs, cut into chunks
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1 can (14 oz) coconut milk
• 1/4 cup lime juice (about 2 limes)
• 2 tbsp green curry paste
• 1 tbsp soy sauce
• 1 tbsp brown sugar
• 1 red bell pepper, sliced
• 1 cup baby spinach
• 1 cup vegetable broth
• Fresh basil leaves, chopped (for garnish)
• Fresh lime wedges (for serving)
• Cooked jasmine rice (for serving)

Instructions:

1. Sauté the Aromatics
   1. Heat a bit of oil in a large skillet over medium heat.
   2. Add the onions and sauté until translucent (about 5 minutes).
   3. Stir in the garlic and ginger, cooking for another 2 minutes.
2. Build the Curry Base
   1. Stir in the green curry paste and cook for 1 minute until fragrant.
   2. Slow Cook the Curry
   3. Transfer the onion mixture to a slow cooker.
   4. Add the chicken chunks, coconut milk, lime juice, soy sauce, brown sugar, bell pepper, spinach, and vegetable broth.
   5. Stir to combine all ingredients.
   6. Cover and cook on low for 6-8 hours or high for 3-4 hours, until the chicken is tender and fully cooked.
3. Serve and Garnish
   1. Serve the coconut lime chicken curry over cooked jasmine rice.
   2. Garnish with fresh basil leaves and lime wedges.

Preparation time: 10 minutes
Cooking time: 6-8 hours (slow cooker) or 3-4 hours (high setting)
Total time: Varies
Calories: ~420 kcal per serving
Servings: 4

Ingredients:

For the Red Snapper:

• 4 red snapper fillets
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 tablespoon Cajun seasoning

For the Creamy Creole Sauce:

• 1 tablespoon butter
• 1 small onion, finely chopped
• 1/2 green bell pepper, finely chopped
• 1 celery stalk, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon all-purpose flour
• 1 cup chicken or seafood stock
• 1/2 cup heavy cream
• 1 tablespoon tomato paste
• 1 teaspoon Creole seasoning
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional for extra heat)
• Salt and pepper, to taste
• 1 tablespoon fresh parsley, chopped

Directions:

1. Prepare the Red Snapper:
   1. Pat the red snapper fillets dry with paper towels.
   2. Season both sides of the fillets with Cajun seasoning, salt, and pepper.
   3. Heat olive oil in a large skillet over medium-high heat.
   4. Sear the red snapper fillets for 3-4 minutes per side, or until cooked through and lightly golden.
   5. Transfer to a plate and cover to keep warm.
2. Make the Creamy Creole Sauce:
   1. In the same skillet, melt the butter over medium heat.
   2. Add the chopped onion, bell pepper, and celery.
   3. Sauté for 3-4 minutes until softened.
   4. Stir in the garlic and cook for another minute until fragrant.
   5. Sprinkle the flour over the vegetables and stir to coat.
   6. Cook for 1-2 minutes to remove the raw flour taste.
   7. Gradually whisk in the chicken or seafood stock, followed by the heavy cream and tomato paste.
   8. Add the Creole seasoning, smoked paprika, cayenne pepper (if using), salt, and pepper.
   9. Let the sauce simmer for 5-7 minutes, stirring occasionally, until thickened and creamy.
   10. Stir in the fresh parsley just before serving.
3. Serve and Enjoy:
   1. Spoon the creamy Creole sauce over the seared red snapper fillets.
   2. Serve with rice, mashed potatoes, or sautéed greens for a complete meal.

Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Kcal: 400 kcal | Servings: 4 servings

Ingredients:

• 4 ripe pears, halved and cored
• 4 oz blue cheese, crumbled
• 2 tablespoons cream cheese, softened
• 1 tablespoon honey
• 1 tablespoon chopped walnuts (optional)
• 1 tablespoon fresh thyme leaves (optional)
• Salt and pepper to taste

Directions:

1. Preheat your oven to 375°F (190°C).
2. Place the pear halves cut-side up on a baking sheet lined with parchment paper.
3. In a small bowl, combine the crumbled blue cheese, cream cheese, honey, and a pinch of salt and pepper.
4. Mix until smooth and creamy.
5. Spoon the blue cheese mixture into the hollowed-out centers of the pear halves.
6. Sprinkle the top with chopped walnuts and fresh thyme, if using.
7. Roast the pears in the preheated oven for 15-20 minutes, or until they are tender and the cheese is melted and slightly golden.
8. Serve warm as an appetizer or snack. Enjoy!

Prep Time: 5 minutes | Cooking Time: 15-20 minutes | Total Time: 25 minutes | Kcal: 200 per serving | Servings: 4

Ingredients:

• 4 (6-ounce) salmon fillets
• ¼ cup apricot preserves or jam
• 1 tablespoon grainy mustard
• 1 tablespoon Dijon mustard
• 1 tablespoon of low-sodium soy sauce, or use tamari for a gluten-free option.
• 1 tablespoon lime juice
• 2 teaspoons fresh ginger, grated
• 2 teaspoons garlic, grated

Directions:

1. Warm up the oven:
   1. Set the oven temperature to 400°F, or 200°C.
   2. To prevent the salmon from sticking during cooking, line a baking sheet with parchment paper or lightly spray it with oil.
2. Get the Glaze Ready:
   1. Grainy mustard, Dijon mustard, soy sauce, lime juice, grated ginger, garlic, and apricot preserves should all be whisked together in a small basin.
   2. Stir until the glaze is smooth and well mixed.
3. Season the Salmon:
   1. Lay the salmon fillets on the prepared baking sheet after patting them dry with a paper towel.
   2. Season the fillets on both sides with a little salt and pepper.
4. Put the Glaze on:
   1. Coat each salmon fillet evenly with the apricot Dijon glaze by brushing it on liberally.
5. Bake the Salmon:
   1. Depending on the thickness of the fillets, bake the salmon for 12 to 15 minutes in a preheated oven.
   2. The salmon should have a caramelised coating and be cooked through but still tender.
   3. You may broil the salmon for a final one to two minutes for further caramelisation.
6. To serve:
   1. Take the salmon out of the oven and give it a minute or two to rest.
   2. Serve with your preferred sides, such a fresh salad, steaming rice, or roasted veggies.

In conclusion, the sweet, acidic, and savoury flavours of this apricot dijon-glazed salmon are well balanced. The salmon’s deep flavour is enhanced by the glaze’s lovely caramelised coating, while the ginger and garlic provide warmth and freshness. This recipe is a great way to add some extra nutrition and flavour to your supper with just a few ingredients and little preparation. Serve this tasty recipe for a fast weekday supper or at your next party to wow your guests.

Ingredients:

• 1.5 lbs Carrots (preferably whole or thick cut), peeled and trimmed
• 3-4 tablespoons Butter, melted
• 2-3 cloves Garlic, minced
• 2 tablespoons Honey
• 1 tablespoon Olive Oil
• Salt and Pepper to taste
• 2 tablespoons Fresh Parsley, chopped (for garnish)

Instructions:

1. Preheat Oven:
   1. Preheat your oven to 400°F (200°C).
2. Prepare Carrots:
   1. Wash, peel, and trim the carrots.
   2. If using large carrots, you can cut them in half lengthwise or into thick batons.
3. Combine Ingredients:
   1. In a large bowl, combine the melted butter, minced garlic, honey, olive oil, salt, and pepper.
   2. Whisk well to combine.
4. Coat Carrots:
   1. Add the carrots to the bowl with the butter mixture and toss until they are evenly coated.
5. Roast Carrots:
   1. Spread the carrots in a single layer on a baking sheet lined with parchment paper or foil.
6. Roast:
   1. Roast for 25-35 minutes, or until the carrots are tender and caramelized.
   2. Flip the carrots halfway through cooking to ensure even browning.
7. Garnish:
   1. Once the carrots are roasted, remove them from the oven and transfer them to a serving platter.
   2. Sprinkle with fresh chopped parsley.
8. Serve:
   1. Serve the honey garlic butter roasted carrots warm as a side dish.

A rich and creamy soup packed with earthy mushrooms, perfect for cold weather.

Ingredients:

• 1 lb (450 g) mushrooms, sliced
• 1 small onion, finely chopped
• 3 cups (720 ml) vegetable broth
• 1 cup (240 ml) heavy cream
• 2 tbsp butter
• 2 tbsp flour
• 1/2 tsp nutmeg
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Melt butter in a pot and sauté onions until soft.
2. Add mushrooms and cook until they release their juices.
3. Stir in flour and cook for 1 minute.
4. Pour in vegetable broth, stirring constantly, and bring to a boil.
5. Reduce heat, add heavy cream and nutmeg, and let simmer.
6. Season with salt and pepper, garnish with parsley, and serve.

Ingredients:

4 slices of bread (any type you prefer)
4 large eggs
1/4 cup milk
Salt and pepper, to taste
1 tablespoon butter
1 cup shredded cheese (cheddar, mozzarella, or your favorite variety)
Instructions:

In a bowl, whisk together the eggs, milk, salt, and pepper until fully combined.
Heat a non-stick skillet over medium heat and melt the butter.
Pour the egg mixture into the skillet, gently stirring as it cooks until the eggs are scrambled to your preferred consistency. Remove from heat.
Preheat a separate skillet or griddle over medium heat.
Lay two slices of bread on a flat surface, and sprinkle a generous amount of shredded cheese on one side of each slice.
Spoon the scrambled eggs onto one of the bread slices, placing them on top of the cheese.
Top with the second slice of bread, cheese side down.
Place the sandwich on the preheated skillet or griddle and cook for 2-3 minutes on each side, or until the bread is golden brown and the cheese has melted.
Remove from the skillet and allow it to cool for a minute before slicing in half or serving whole.
Serve warm and enjoy the crispy, gooey, scrambled egg grilled cheese sandwich!

Prep Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes
Servings: 2

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 cup fresh pineapple chunks
• 1/4 cup teriyaki sauce
• 1 tablespoon olive oil
• 1 red bell pepper, sliced
• 1 carrot, thinly sliced
• 1 zucchini, sliced
• 2 green onions, chopped
• Salt and pepper to taste
• Aluminum foil for wrapping

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Cut two large pieces of aluminum foil and lay them flat on your countertop.
3. Place each chicken breast in the center of the foil pieces, drizzle with olive oil, and season with salt and pepper.
4. Top each chicken breast with pineapple chunks, bell pepper slices, carrot slices, and zucchini slices.
5. Pour the teriyaki sauce evenly over the chicken and veggies.
6. Fold the sides of the foil over the chicken and vegetables to create a sealed packet.
7. Place the foil packets on a baking sheet and bake in the preheated oven for about 25-30 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (75°C).
8. Carefully open the foil packets, being cautious of the steam.
9. Garnish with chopped green onions before serving.

Notes:

Feel free to add your favorite vegetables to the foil packets for extra flavor and nutrition.
You can also cook these packets on a grill instead of in the oven for a delightful smoky taste.

Preparation time: 10 minutes | Cooking time: 30 minutes | Total time: 40 minutes | Kcal: Approximately 350 per serving | Servings: 2 servings