Crock Pot Chicken Gyros

Delicious and tender chicken gyros made in the slow cooker. Perfect for an easy weeknight dinner

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 large onion, sliced
• 4 cloves garlic, minced
• 1 tablespoon dried oregano
• 1 tablespoon dried basil
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup lemon juice
• 1/4 cup olive oil
• 1/4 cup chicken broth

Instructions:

The dried oregano, basil, thyme, paprika, salt, pepper, lemon juice, and olive oil should all be mixed together in a bowl

Spread out thin slices of onion on the bottom of the machine

On top of the onions, put the chicken breasts

Pour the seasoning mix that you just made over the chicken

Cover the chicken with chicken broth

When the chicken is done, cover it and cook on low for 6 to 8 hours or high for 3 to 4 hours

Use two forks to shred the chicken after its done cooking

Put the chicken shreds on warm pita bread and top it with tzatziki sauce, cucumber slices, tomatoes, and lettuce

Chicken with Bok Choy and Baby Corn

This Chicken with Bok Choy and Baby Corn dish is a delightful combination of tender chicken, crunchy baby corn, and leafy bok choy, stir-fried in a flavorful sauce. Its quick and easy to make, perfect for a busy weeknight dinner.

Ingredients:

• 2 chicken breasts, sliced
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon sesame oil
• 1 tablespoon vegetable oil
• 2 cloves garlic, minced
• 1 teaspoon ginger, minced
• 2 cups baby corn, halved
• 2 cups bok choy, chopped
• Salt and pepper to taste
• 2 green onions, sliced for garnish

Instructions:

In a bowl, mix soy sauce, oyster sauce, and sesame oil

Marinate chicken slices in this mixture for 15 minutes

Heat vegetable oil in a pan over medium-high heat

Add minced garlic and ginger, saut for 1 minute

Add marinated chicken slices to the pan, cook until browned on both sides, about 5-7 minutes

Add baby corn and bok choy to the pan, stir-fry for 3-4 minutes until vegetables are tender

Season with salt and pepper to taste

Garnish with sliced green onions before serving

Serve hot with rice or noodles

Slow Cooker Chicken Parmigiana Sandwiches

Its easy and tastes great to make these Slow Cooker Chicken Parmigiana Sandwiches. Chicken breasts are cooked in marinara sauce until they are juicy and flavorful. Melted mozzarella and Parmesan cheese are then sprinkled on top. If you want to make an Italian-style sandwich, put them on toasted buns.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup marinara sauce
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 4 sandwich buns

Instructions:

Use garlic powder, salt, pepper, dried basil, and dried oregano to season chicken breasts

Put chicken breasts in the crock pot

Put the marinara sauce on top of the chicken cuts

When the chicken is done, cover it and cook on low for 6 to 8 hours or high for 3 to 4 hours

Shred mozzarella and Parmesan cheese and sprinkle them over the chicken in the slow cooker about 30 minutes before serving

Put the lid on top and let the cheese melt

Once the cheese is melted, take the chicken breasts out of the slow cooker and use two forks to shred them

Put the chicken back in the slow cooker and mix it with the sauce

If you want to, toast the sandwich buns

Put together the sandwiches by putting a lot of the chicken and sauce mixture on the bottom half of each bun

If you want, add more marinara sauce and Parmesan cheese on top, and then put the top half of the bun on top

Enjoy while hot

Crispy Garlic Tofu

This recipe yields perfectly crispy tofu with a savory garlic sauce. Its a delicious vegan dish thats simple to prepare and bursting with flavor.

Ingredients:

• 1 block tofu, extra firm
• 2 tablespoons cornstarch
• 2 tablespoons soy sauce
• 2 cloves garlic, minced
• 1 tablespoon sesame oil
• 1 tablespoon vegetable oil
• Salt and pepper to taste
• Green onions for garnish optional

Instructions:

After removing extra water by pressing the tofu between paper towels, chop it into cubes

Coat the tofu cubes evenly with cornstarch by tossing them in a bowl

In a nonstick skillet, heat the vegetable oil over medium heat

Tofu cubes should be added to the skillet and cooked for 10 to 12 minutes, flipping occasionally, or until golden and crispy

Meanwhile, combine soy sauce, sesame oil, minced garlic, salt, and pepper in a small bowl

When the tofu is crispy, add the sauce to it in the skillet and gently stir to coat all of it

Simmer for a further two to three minutes, or until the sauce thickens and covers the tofu

If desired, garnish with finely chopped green onions

Enjoy while hot

Baked Latkes Potato Pancakes

A healthier twist on traditional latkes, these baked potato pancakes are crispy on the outside and tender on the inside.

Ingredients:

• 4 large potatoes, grated
• 1 onion, grated
• 2 eggs
• 1/4 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup olive oil

Instructions:

Preheat oven to 425F 220C

In a large bowl, mix together grated potatoes, grated onion, eggs, flour, salt, and black pepper

Line a baking sheet with parchment paper and brush with olive oil

Drop spoonfuls of the potato mixture onto the prepared baking sheet, then flatten them slightly with the back of a spoon

Bake in the preheated oven for 25-30 minutes, or until the edges are crispy and golden brown

Serve hot with applesauce or sour cream

Chocolate Raspberry Tart

Indulge in the decadent combination of rich chocolate and tart raspberries with this delightful Chocolate Raspberry Tart. The buttery cocoa crust provides the perfect base for the luscious chocolate ganache and fresh raspberries, resulting in a dessert thats both elegant and irresistible.

Ingredients:

• 1 1/4 cups all-purpose flour
• 1/3 cup unsweetened cocoa powder
• 1/4 cup granulated sugar
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, cold and cubed
• 1 large egg yolk
• 1 tablespoon cold water
• 1 1/2 cups fresh raspberries
• 1 cup semi-sweet chocolate chips
• 1/2 cup heavy cream

Instructions:

In a food processor, combine flour, cocoa powder, sugar, and salt

Pulse to mix

Add cold cubed butter and pulse until mixture resembles coarse crumbs

Add egg yolk and cold water

Pulse until dough comes together

Transfer dough to a lightly floured surface

Form into a disk, wrap in plastic wrap, and chill for 30 minutes

Preheat oven to 375F 190C

Roll out chilled dough on a floured surface to fit a 9-inch tart pan

Press dough into the bottom and up the sides of the pan

Trim excess dough

Prick the bottom of the tart shell with a fork

Line with parchment paper and fill with pie weights or dried beans

Bake for 15 minutes

Remove pie weights and parchment paper

Bake for an additional 5-7 minutes until crust is set

Let cool

Arrange raspberries evenly over the cooled tart shell

In a small saucepan, heat heavy cream until it begins to simmer

Pour hot cream over chocolate chips in a heatproof bowl

Let sit for 2-3 minutes, then stir until smooth and creamy

Pour chocolate ganache over raspberries, spreading evenly

Chill tart in the refrigerator for at least 1 hour before serving

Slice and serve chilled

Enjoy

Vegan Chocolate Cinnamon Rolls

Enjoy these rich vegan chocolate cinnamon rolls for breakfast or as a sweet treat for dessert. They are tasty and good for people with allergies because they are made with gluten-free flour and dairy-free ingredients.

Ingredients:

• 3 cups gluten-free flour blend
• 2 1/4 tsp instant yeast
• 1 cup almond milk, warmed
• 1/4 cup coconut sugar
• 1/4 cup vegan butter, melted
• 1/2 tsp salt
• 1/4 cup unsweetened cocoa powder
• 1/4 cup vegan chocolate chips
• 2 tsp ground cinnamon
• 1/4 cup maple syrup

Instructions:

In a large bowl, combine gluten-free flour blend and instant yeast

Add warmed almond milk, coconut sugar, melted vegan butter, and salt

Mix until dough forms

Knead dough on a floured surface until smooth, then let it rise in a warm place for 1 hour

Roll out dough into a rectangle, about 1/4 inch thick

Spread melted vegan butter over the dough, then sprinkle with cocoa powder, vegan chocolate chips, cinnamon, and maple syrup

Roll up the dough tightly and slice into 12 rolls

Place rolls in a greased baking dish and let rise for another 30 minutes

Preheat oven to 375F 190C

Bake rolls for 25-30 minutes, or until golden brown

Enjoy warm with your favorite dairy-free icing or glaze