Black Bean and Beef Vegetable Stir-Fry

A delicious and savory stir-fry with tender beef, crisp vegetables, and flavorful black bean sauce. This dish is quick to prepare and perfect for a satisfying meal.

Ingredients:

• 1 lb beef sirloin, thinly sliced
• 2 tablespoons black bean sauce
• 2 tablespoons vegetable oil
• 1 onion, sliced
• 2 cloves garlic, minced
• 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced
• 1 cup broccoli florets
• 1 cup snow peas
• 1 carrot, julienned
• 1/4 cup chicken broth
• 1 tablespoon cornstarch
• Salt and pepper to taste
• Cooked rice, for serving

Instructions:

In a small bowl, mix the black bean sauce with cornstarch and set aside

Heat the vegetable oil in a large skillet or wok over high heat

Add the sliced beef and stir-fry for 2-3 minutes or until browned

Remove from the skillet and set aside

In the same skillet, add the minced garlic and sliced onion

Stir-fry for 2 minutes until fragrant and onions are translucent

Add the red and green bell peppers, broccoli, snow peas, and carrot to the skillet

Stir-fry for 3-4 minutes or until the vegetables are tender-crisp

Return the cooked beef to the skillet and pour in the chicken broth

Stir well

Add the black bean sauce mixture to the skillet and stir-fry for another 2-3 minutes or until the sauce thickens and coats the ingredients

Season with salt and pepper to taste

Serve the Black Bean and Beef Vegetable Stir-Fry over cooked rice

Enjoy!

Paleo Chocolate Zucchini Bread

A tasty and allergy-free treat is this Paleo Chocolate Zucchini Bread. Made with almond and coconut flours, it's sweetened with honey and has a ton of dairy-free chocolate chips and grated zucchini. Ideal for an allergy- and paleo-conscious diet!

Ingredients:

• 2 cups almond flour
• 1/4 cup coconut flour
• 1/4 cup cocoa powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3 large eggs
• 1/4 cup honey
• 1/4 cup coconut oil, melted
• 1 teaspoon vanilla extract
• 1 1/2 cups grated zucchini, excess moisture squeezed out
• 1/2 cup dairy-free chocolate chips

Instructions:

Preheat your oven to 350F 175C and grease a loaf pan with coconut oil

In a large bowl, whisk together the almond flour, coconut flour, cocoa powder, baking soda, and salt

In a separate bowl, beat the eggs, then add honey, melted coconut oil, and vanilla extract

Mix well

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

Fold in the grated zucchini and chocolate chips

Transfer the batter into the greased loaf pan and smooth the top

Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean

Allow the bread to cool in the pan for 10 minutes, then remove it from the pan and let it cool completely on a wire rack

Slice and enjoy!

Butterfinger Cupcakes

If you like peanut butter and chocolate together, these Butterfinger Cupcakes are a great treat for you. The cupcakes are moist and fluffy, and they have crushed Butterfinger candy bars on top of them. The frosting is creamy peanut butter. They're great for parties, celebrations, or just when you want something sweet.

Ingredients:

• 1 and 1/2 cups all-purpose flour
• 1 and 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup buttermilk
• 1/2 cup crushed Butterfinger candy bars about 4 bars
• For the frosting:
• 1 cup unsalted butter, softened
• 3 cups powdered sugar
• 1/2 cup creamy peanut butter
• 1/4 cup heavy cream
• 1/2 cup crushed Butterfinger candy bars about 4 bars
• Additional crushed Butterfinger for garnish

Instructions:

Preheat your oven to 350F 175C and line a cupcake pan with paper liners

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

Set aside

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes

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

Stir in the vanilla extract

Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients

Mix until just combined

Fold in the crushed Butterfinger candy bars

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

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

Remove from the oven and let the cupcakes cool in the pan for a few minutes before transferring them to a wire rack to cool completely

For the frosting, beat the softened butter in a large mixing bowl until creamy and smooth

Gradually add the powdered sugar and peanut butter, mixing until well combined

Add the heavy cream and continue to beat until the frosting is fluffy and spreadable

Fold in the crushed Butterfinger candy bars

Once the cupcakes are completely cool, frost them with the peanut butter Butterfinger frosting

Garnish each cupcake with additional crushed Butterfinger for extra crunch and flavor

Serve and enjoy your delicious Butterfinger Cupcakes!

Instant Pot Chicken Noodle Soup

This Instant Pot Chicken Noodle Soup is quick and satisfying, perfect for a comforting meal on a chilly day.

Ingredients:

• 1 tbsp olive oil
• 1 onion, diced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 2 cloves garlic, minced
• 4 cups chicken broth
• 2 boneless, skinless chicken breasts
• 2 cups egg noodles
• 1 tsp dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish optional

Instructions:

Set Instant Pot to saut mode and heat olive oil

Add onion, carrots, celery, and garlic

Saut until softened

Add chicken broth, chicken breasts, egg noodles, thyme, salt, and pepper

Close lid, set valve to sealing, and cook on high pressure for 8 minutes

Once done, do a quick release and carefully open the lid

Remove chicken breasts, shred with forks, and return to the pot

Adjust seasoning if needed

Serve hot, garnished with fresh parsley if desired

Homemade Buttermilk Pancake Mix Donuts

A delectable twist on traditional donuts are these Homemade Buttermilk Pancake Mix Donuts. Using your homemade pancake mix, they come together quickly and easily, making them the ideal breakfast treat.

Ingredients:

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, cold and cubed
• 1 cup Homemade Buttermilk Pancake Mix
• 1/2 cup milk
• 1 large egg
• 1 teaspoon vanilla extract
• Oil for frying e
• g
• , canola or vegetable oil
• Powdered sugar for dusting

Instructions:

Mix the baking powder, baking soda, salt, granulated sugar, and all-purpose flour together in a big mixing bowl

To the dry ingredients, add the cold, cubed unsalted butter

Work the butter into the mixture with your fingers or a pastry cutter until it resembles coarse crumbs

Mix the milk, egg, vanilla extract, and homemade buttermilk pancake mix in a different bowl

After adding the liquid ingredients to the dry mixture, stir just until incorporated

Take care not to overmix; a few lumps are acceptable

Heat the oil in a deep fryer or large skillet to 350 degrees Fahrenheit 175 degrees Celsius

Drop spoonfuls of the donut batter into the heated oil with caution

You can form them by hand or with a donut cutter

The donuts should be cooked through and golden brown after two to three minutes of frying on each side

Using a slotted spoon, remove the donuts from the oil and set them on a plate covered with paper towels to drain any remaining oil

Dust the donuts with powdered sugar while they're still warm

Enjoy your warm homemade buttermilk pancake mix donuts!

Healthy Spinach Artichoke Dip

This healthy spinach artichoke dip is a lighter take on the original recipe. Greek yogurt and low-fat cream cheese give it a creamy texture without all the extra calories. You can wear it to parties, game days, or just a cozy night in!

Ingredients:

• 1 cup Greek yogurt
• 1 cup low-fat cream cheese
• 1 cup chopped spinach, cooked and drained
• 1 cup canned artichoke hearts, chopped
• 1/2 cup grated Parmesan cheese
• 1/2 cup shredded mozzarella cheese
• 2 cloves garlic, minced
• 1 teaspoon onion powder
• 1/2 teaspoon black pepper
• 1/4 teaspoon salt

Instructions:

If you are going to use the oven, preheat it to 350F 175C

Put Greek yogurt, cream cheese, spinach, artichoke hearts, Parmesan cheese, mozzarella cheese, garlic, onion powder, black pepper, and salt in a bowl

Mix everything together well

Move the mix to a slow cooker or a baking dish if you want to use the oven

For the slow cooker method, cook on low for one to two hours, or until hot all the way through and bubbling

For the oven method, bake for 25 to 30 minutes, or until hot all the way through and bubbling

Toast or vegetable sticks go well with this warm dish

Crock Pot Meatball Subs

Everyone in the family will love these Crock Pot meatball subs because they are tasty and easy to make. You can make a hearty and satisfying dinner with little work if you have a slow cooker and a few simple ingredients.

Ingredients:

• 1 lb ground beef
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1/4 cup chopped parsley
• 1 egg
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 jar marinara sauce
• 1 cup shredded mozzarella cheese
• 4-6 hoagie rolls

Instructions:

Ground beef, breadcrumbs, Parmesan cheese, parsley, egg, garlic powder, salt, and black pepper should all be mixed together in a bowl

Mix everything together well

Shape the mixture into meatballs that are about an inch across

Put the meatballs in the slow cooker and cover them with marinara sauce

Put the lid on top and cook on low for 4 to 6 hours or high for 2 to 3 hours, until the meatballs are fully cooked

About 15 minutes before you serve, cover the slow cooker and sprinkle shredded mozzarella cheese over the meatballs

Let the cheese melt

Cut hoagie rolls in half and stuff each one with meatballs, sauce, and cheese

Enjoy while hot!

Delicious Donut Cookies

These donut cookies are a delightful treat that combines the flavors of donuts with the convenience of cookies. They're soft, chocolatey, and topped with a colorful glaze and sprinkles.

Ingredients:

• 1 cup all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1 egg
• 1/4 cup milk
• 1 teaspoon vanilla extract
• For Glaze:
• 1 cup powdered sugar
• 2 tablespoons milk
• 1/2 teaspoon vanilla extract
• Food coloring optional
• Sprinkles for decoration

Instructions:

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

In a separate bowl, cream together the softened butter and granulated sugar until light and fluffy

Beat in the egg, then mix in the milk and vanilla extract

Gradually add the dry ingredients to the wet ingredients, mixing until just combined

Cover the dough and refrigerate for about 1 hour

Preheat the oven to 350F 175C and line a baking sheet with parchment paper

Roll the chilled dough into small balls and place them on the baking sheet

Use your finger or the back of a round utensil to create a small hole in the center of each cookie, shaping them into donut-like rings

Bake for 10-12 minutes or until the cookies are set

Remove from the oven and let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely

For the glaze, whisk together powdered sugar, milk, and vanilla extract until smooth

Add food coloring if desired

Dip the tops of the cooled cookies into the glaze and decorate with sprinkles while the glaze is still wet

Allow the glaze to set before enjoying your delicious donut cookies!

Classic Belgian Waffles

Enjoy the delightful taste of classic Belgian waffles with this easy-to-follow recipe. These waffles are crispy on the outside, light and fluffy on the inside, and perfect for a cozy breakfast.

Ingredients:

• 2 cups all-purpose flour
• 2 tablespoons sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 2 large eggs
• 1 3/4 cups milk
• 1/2 cup vegetable oil
• 1 teaspoon vanilla extract

Instructions:

Preheat your waffle iron according to the manufacturer's instructions

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

In another bowl, beat the eggs and then add the milk, vegetable oil, and vanilla extract

Mix well

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

Be careful not to overmix; it's okay if there are a few lumps

Lightly grease the waffle iron with non-stick spray or oil

Pour enough batter onto the preheated waffle iron to cover the waffle grid the amount will depend on the size of your waffle iron

Close the waffle iron and cook until the waffles are golden brown and crisp, following the manufacturer's instructions usually 4-5 minutes

Carefully remove the waffles and serve immediately with your favorite toppings, such as syrup, fresh berries, or whipped cream

Dairy Free Balsamic Cherry Roasted Ice Cream

Indulge in the rich flavors of balsamic roasted cherries combined with creamy coconut milk in this dairy-free ice cream.

Ingredients:

• 2 cups cherries, pitted and halved
• 2 tablespoons balsamic vinegar
• 1 can 13
• 5 oz full-fat coconut milk
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions:

Warm the oven up to 190C 375F

Toss the cherries with balsamic vinegar in a baking dish until they are well covered

For 15 to 20 minutes, or until the cherries are soft and slightly caramelized, roast them in an oven that has already been heated

Allow to cool

Put roasted cherries, coconut milk, maple syrup, vanilla extract, and salt in a blender

Set aside some cherries to serve on top

Mix until it's smooth

Put the mixture into a container that can go in the freezer

Freeze for 4 to 6 hours, stirring every hour to break up the ice crystals

Once it's frozen, serve it with the roasted cherries you saved on top

Have fun!

Santa Fe Beans and Rice OAMC

This is a hearty and flavorful rice and bean dish with Santa Fe influences that is ideal for Once A Month Cooking (OAMC). This dish, which is full of flavor and healthy ingredients, is worth five WW Plus Points.

Ingredients:

• 1 lb dried black beans, soaked overnight
• 1 cup brown rice
• 1 onion, diced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 2 cloves garlic, minced
• 1 can 14 oz diced tomatoes, undrained
• 1 can 4 oz diced green chilies
• 1 cup corn kernels, fresh or frozen
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 4 cups vegetable broth
• 2 cups water
• 2 tablespoons olive oil

Instructions:

Warm up the olive oil in a big pot on medium heat

Incorporate chopped garlic, red and green bell peppers, and diced onion

Saut the vegetables until they become tender

Add the soaked black beans, brown rice, corn, cumin, chili powder, smoked paprika, diced tomatoes, and diced green chilies

Mix everything together

Add water and vegetable broth

Heat the mixture until it boils

The rice and beans should be soft after 45 to 60 minutes of simmering on low heat with a cover on

Serve hot and adjust the seasoning as necessary

Optional garnishes include avocado slices, a dollop of Greek yogurt, or finely chopped fresh cilantro

Cheesy Taco Soup

A hearty and tasty soup that tastes like cheesy tacos. A tasty twist on traditional taco flavors that's great for a cozy night in or having people over.

Ingredients:

• 1 lb ground beef
• 1 onion, diced
• 1 bell pepper, diced
• 2 cloves garlic, minced
• 1 can 15 oz black beans, drained and rinsed
• 1 can 15 oz corn kernels, drained
• 1 can 15 oz diced tomatoes
• 1 packet taco seasoning
• 4 cups chicken broth
• 1 cup shredded cheddar cheese
• 1/2 cup sour cream
• Tortilla chips for serving
• Fresh cilantro for garnish

Instructions:

Over medium-low heat, brown the ground beef in a large pot

Dice the onion, bell pepper, and garlic

Make sure the vegetables are soft

Season with tacos and add the black beans, corn, diced tomatoes, and stir them in

Add the chicken broth and slowly bring the soup to a boil

Let the flavors blend for 15 to 20 minutes

Add the crumbled cheddar cheese and mix it in until it melts and is smooth

Cover the soup with sour cream and serve it hot

Add crushed tortilla chips and fresh cilantro on top

Cinnamon Cookies and Cream Ice Cream

Indulge in the warm, comforting flavor of cinnamon combined with the classic delight of cookies and cream in this homemade ice cream.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 8-10 cinnamon cookies, crushed

Instructions:

In a mixing bowl, whisk together heavy cream, whole milk, granulated sugar, vanilla extract, and ground cinnamon until well combined

Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions

During the last few minutes of churning, add in the crushed cinnamon cookies and continue churning until evenly distributed

Transfer the churned ice cream into a freezer-safe container and freeze for at least 4 hours or until firm

Serve scoops of cinnamon cookies and cream ice cream topped with additional crushed cookies if desired