Slow Cooker Gourmet Burgers

These slow cooker gourmet burgers are a convenient and delicious way to enjoy homemade burgers without the need for grilling. The slow cooker infuses the patties with rich flavors, and the sauce adds a tangy kick.

Ingredients:

• 1 lb ground beef
• 1/4 cup breadcrumbs
• 1/4 cup diced onions
• 1/4 cup diced bell peppers
• 1/4 cup shredded cheddar cheese
• 1 egg
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp paprika
• 1/4 cup ketchup
• 1/4 cup BBQ sauce
• 4 hamburger buns
• Lettuce, tomato, and pickles for garnish

Instructions:

In a mixing bowl, combine ground beef, breadcrumbs, diced onions, diced bell peppers, shredded cheddar cheese, egg, salt, black pepper, garlic powder, and paprika

Mix until well combined

Shape the mixture into burger patties

In a separate bowl, mix ketchup and BBQ sauce to create a sauce

Place the burger patties in the slow cooker and pour the sauce over them

Cover and cook on low for 4-5 hours

Serve the burgers on buns with lettuce, tomato, pickles, and your favorite toppings

Enjoy your slow cooker gourmet burgers!

Chocolate Chip Pancakes

My kids love these Chocolate Chip Pancakes. They are delicious and perfect for a special breakfast treat.

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 unsalted butter, melted
• 1/2 cup chocolate chips
• Cooking spray or extra butter for the pan

Instructions:

Mix the sugar, baking powder, baking soda, and salt in a bowl with a whisk

Beat the egg in a different bowl, then add the buttermilk and melted butter

Combine well

Add the wet ingredients to the dry ones and mix them together just until they are mixed

Don't mix it too much; a few lumps are fine

To make the pancake batter, slowly fold in the chocolate chips

Put a nonstick skillet or griddle over medium-high heat and use cooking spray or extra butter to lightly coat it

For every pancake, put 1/4 cup of pancake batter on a hot skillet

Start cooking when the top starts to bubble

Then turn it over and cook until both sides are golden brown

Take the pancakes out of the pan and keep them warm

Add more butter or cooking spray as needed and cook the rest of the batter the same way

You can top the warm chocolate chip pancakes with maple syrup, whipped cream, or more chocolate chips, if you like

Enjoy these tasty pancakes with chocolate chips!

Slow Cooker Roasted Cauliflower White Cheddar Soup

This Slow Cooker Roasted Cauliflower White Cheddar Soup is creamy, comforting, and bursting with flavor. Roasting the cauliflower adds depth to the soup, while the white cheddar cheese gives it a rich and indulgent taste. Perfect for a cozy night in!

Ingredients:

• 1 medium cauliflower, cut into florets
• 2 tablespoons olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup shredded white cheddar cheese
• 1/2 cup heavy cream
• Salt and pepper to taste
• Chopped chives for garnish

Instructions:

Get the oven ready by heating it up to 400F 200C

Spread the cauliflower florets out on a baking sheet and toss them with olive oil

After the oven is hot, roast the cauliflower for 25 to 30 minutes, or until it turns golden brown

Put roasted cauliflower, diced onion, minced garlic, and vegetable broth in a slow cooker

Put the lid on top and cook on low for 6 to 8 hours or high for 3 to 4 hours

Using an immersion blender or moving the cooked mixture to a blender in batches will make it smooth

If you need to, put the blended mixture back into the slow cooker

Heavy cream and shreds of white cheddar cheese should be added and mixed in until the cheese melts and the soup is smooth

Add pepper and salt to taste

Serve hot with chopped chives on top

Cucumber Satay Crunch Salad

Cucumber Satay Crunch Salad is a tasty and cool salad with a peanut satay dressing that tastes like Thai food. It has crunchy cucumbers, bright red bell peppers, a touch of sweetness from honey, and the nutty taste of peanuts to balance it out.

Ingredients:

• 2 large cucumbers, thinly sliced
• 1 red bell pepper, thinly sliced
• 1/2 red onion, thinly sliced
• 1 cup shredded carrots
• 1/2 cup roasted peanuts, chopped
• 1/4 cup fresh cilantro, chopped
• 1/4 cup fresh mint leaves, chopped
• 1/4 cup creamy peanut butter
• 2 tablespoons soy sauce
• 2 tablespoons lime juice
• 1 tablespoon honey
• 1 clove garlic, minced
• 1 teaspoon ginger, grated
• Salt and pepper to taste

Instructions:

Put the red bell pepper, red onion, shredded carrots, and half of the chopped peanuts in a large bowl

Put the peanut butter, soy sauce, lime juice, honey, minced garlic, grated ginger, salt, and pepper in a different bowl

Mix them together using a whisk

Put the satay dressing on top of the salad and toss it around to cover everything

Let the salad sit in the fridge for at least 30 minutes so that the flavors can mix

Add the rest of the chopped peanuts, fresh cilantro, and mint leaves to the salad just before serving

With the Cucumber Satay Crunch Salad, you can have a light meal or a cool and crunchy side dish

Have fun!

Pesto Sea Bass and Veggies

This delicious dish combines the richness of sea bass with the bright flavors of pesto and roasted vegetables to make a meal that is both healthy and tasty.

Ingredients:

• 4 sea bass fillets
• 1 cup cherry tomatoes
• 1 zucchini, sliced
• 1 yellow squash, sliced
• 1/2 cup pesto sauce
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

Preheat oven to 400F 200C

Place sea bass fillets on a baking sheet lined with parchment paper

Spread pesto sauce evenly over the top of each sea bass fillet

Arrange cherry tomatoes, zucchini, and yellow squash around the sea bass fillets on the baking sheet

Drizzle olive oil over the vegetables and season everything with salt and pepper

Bake in the preheated oven for 15-20 minutes, or until the fish is cooked through and flakes easily with a fork

Serve hot, garnished with fresh basil leaves if desired

Healthy Kale Spinach Bacon Cheese Stuffed Mushrooms

These healthy stuffed mushrooms are full of good things for you, like kale, spinach, and bacon. They make a tasty and filling keto-friendly appetizer or side dish. These stuffed mushrooms are sure to be a hit at your next party or family meal because they have just the right amount of flavors and textures.

Ingredients:

• 8 large mushrooms
• 1 cup kale, chopped
• 1 cup spinach, chopped
• 4 slices bacon, cooked and crumbled
• 1/2 cup shredded cheese
• Salt and pepper to taste

Instructions:

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

Take the mushrooms' stems off and clean them with a damp paper towel

The kale and spinach should be cooked in a pan until they wilt

Put the cooked kale, spinach, crumbled bacon, and shredded cheese in a bowl

Add pepper and salt to taste

Fill up each mushroom cap with the mix, then put them on a baking sheet

Put the dish in an oven that has already been heated up and bake it for 15 to 20 minutes, or until the cheese melts and the mushrooms are soft

Enjoy while hot!

Perfect Crispy Baked Tofu

This recipe produces deliciously flavorful baked tofu that is perfectly crispy. It's a tasty and adaptable plant-based protein substitute.

Ingredients:

• 1 block tofu, pressed and cut into cubes
• 2 tablespoons cornstarch
• 1 tablespoon soy sauce
• 1 tablespoon olive oil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• Salt and pepper to taste

Instructions:

Preheat the oven to 400F 200C

In a bowl, toss the tofu cubes with cornstarch until evenly coated

Add soy sauce, olive oil, garlic powder, paprika, salt, and pepper to the bowl and toss again to coat the tofu thoroughly

Spread the tofu cubes in a single layer on a baking sheet lined with parchment paper

Bake for 25-30 minutes, flipping halfway through, until the tofu is crispy and golden brown

Serve hot and enjoy!

Vegan Spicy Pan Seared Shrimp

Enjoy the flavors of pan-seared 'shrimp' with this vegan twist using king oyster mushrooms. The mushrooms are cooked until crispy and seasoned with a spicy blend of smoked paprika and cayenne pepper, creating a deliciously satisfying dish perfect for any vegan meal.

Ingredients:

• 1 lb king oyster mushrooms, sliced thinly
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• Salt and pepper to taste
• 2 tbsp chopped parsley, for garnish
• Lemon wedges, for serving

Instructions:

Put olive oil in a big skillet and heat it over medium-high heat

Add the minced garlic and cook for about one minute, until the garlic smells good

Place the sliced mushrooms in a single layer in the skillet

Do not stir them for three to four minutes, so they can sear

After you flip the mushrooms, cook them for three to four more minutes, or until they are browned and crispy

Toss the mushrooms to coat them evenly with smoked paprika, cayenne pepper, salt, and pepper

Take it off the heat and put it on a plate to serve

Serve with lemon wedges on the side and chopped parsley on top

Lemon Garlic Sheet Pan Salmon - Simply Delicious

A mouthwatering gluten-free recipe that combines the flavors of lemon and garlic with perfectly roasted salmon and colorful vegetables. This easy sheet pan dinner is not only delicious but also incredibly healthy!

Ingredients:

• 4 salmon fillets
• 1 lemon, thinly sliced
• 4 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1 bunch asparagus, trimmed
• 1 red bell pepper, sliced
• 1 zucchini, sliced
• 1 cup cherry tomatoes
• Fresh parsley for garnish

Instructions:

Start by heating the oven to 400F 200C

Olive oil, dried oregano, salt, and pepper should all be mixed together in a small bowl

Put the salmon fillets in the middle of a large baking sheet that has been lined with silicone baking mats or parchment paper

Use the garlic and oregano mix to brush the salmon

Put lemon slices on top of the salmon fillets

Put asparagus, red bell pepper, zucchini, and cherry tomatoes in a bowl

Add a little olive oil, salt, and pepper

Cover the salmon on the sheet pan with the vegetable mix

In a hot oven, roast the salmon for 15 to 20 minutes, or until it's fully cooked and flaky when pierced with a fork

Add fresh parsley on top and serve hot

Have fun with your gluten-free salmon on a sheet pan with lemon garlic