Eggplant Lasagna Roll Ups

Eggplant Lasagna Roll Ups are a tasty take on regular lasagna. Instead of pasta sheets, they use roasted eggplant slices. There is a tasty ricotta mixture inside these roll ups, and marinara sauce covers them all. They are baked until they are golden, and mozzarella cheese melts on top.

Ingredients:

• 2 medium eggplants, sliced lengthwise into thin strips
• 2 cups marinara sauce
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions:

Preheat oven to 375F 190C

Brush eggplant slices with olive oil and season with salt and pepper

Roast in the oven for 15-20 minutes until tender

In a bowl, mix ricotta cheese, minced garlic, dried oregano, dried basil, and Parmesan cheese

Spread a spoonful of marinara sauce on each eggplant slice

Place a dollop of the ricotta mixture on one end of each eggplant slice and roll up

Place the eggplant roll ups seam side down in a baking dish

Top with remaining marinara sauce and sprinkle with shredded mozzarella cheese

Bake in the preheated oven for 20-25 minutes until the cheese is melted and bubbly

Garnish with fresh basil leaves before serving

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

Coffee Ice Cream

Enjoy the strong and rich flavor of coffee ice cream that you made yourself. This smooth, rich treat goes well with coffee and is a delightful dessert all by itself or with other sweets.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1/4 cup ground coffee beans
• 4 large egg yolks
• 1 teaspoon vanilla extract

Instructions:

In a saucepan, combine heavy cream, milk, sugar, and ground coffee beans

Heat the mixture over medium heat, stirring occasionally, until it just begins to simmer

Remove from heat

In a separate bowl, whisk egg yolks until smooth

Slowly pour a small amount of the hot cream mixture into the egg yolks while whisking continuously to temper the eggs

Pour the egg mixture back into the saucepan with the remaining cream mixture, stirring constantly

Return the saucepan to low heat and cook, stirring constantly, until the mixture thickens and coats the back of a spoon, about 5-7 minutes

Do not let it boil

Remove from heat and stir in vanilla extract

Strain the mixture through a fine-mesh sieve into a clean bowl to remove the coffee grounds

Allow the mixture to cool to room temperature, then cover and refrigerate for at least 4 hours or overnight

Once chilled, churn the mixture in an ice cream maker according to the manufacturers instructions

Transfer the churned ice cream to a container and freeze for an additional 2-3 hours until firm

Serve and enjoy

Rustic Chicken with Garlic Gravy

This dish is comforting and tasty, with juicy chicken breasts covered in a garlicky gravy made with fragrant herbs.

Ingredients:

• 4 boneless, skinless chicken breasts
• Salt and black pepper to taste
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 1 cup chicken broth
• 1/2 cup heavy cream
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon dried oregano
• Fresh parsley, chopped for garnish

Instructions:

Add salt and black pepper to the chicken breasts

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

The chicken breasts should be cooked through and browned on both sides after being added to the pan

This should take about 6-7 minutes per side

Take the chicken out of the pan and set it aside

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

Add the flour to the garlic and mix it in with a whisk

Cook for one more minute

Slowly add the chicken broth while whisking all the time to keep the mixture from getting lumpy

Add the oregano, thyme, rosemary, and heavy cream and mix them in

Turn the heat down to low and cook for about three to four minutes, until the sauce gets thick

Put the chicken breasts back in the pan and cover them with the gravy

Before serving, sprinkle with fresh parsley

Apple Cinnamon Chimichangas

These apple cinnamon chimichangas are a delightful dessert that combines the flavors of sweet, caramelized apples with warm cinnamon and nutmeg spices. Crispy on the outside and tender on the inside, they make for a perfect treat any time of the year.

Ingredients:

• 4 large flour tortillas
• 2 cups of apple slices about 2-3 apples
• 1/4 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/4 cup unsalted butter
• 1/2 cup brown sugar
• 1/4 cup water
• 1 teaspoon vanilla extract
• Vegetable oil for frying
• Vanilla ice cream optional, for serving
• Whipped cream optional, for serving

Instructions:

The apple slices, sugar, cinnamon, nutmeg, and salt should all be mixed together in a large bowl

Toss the apples around until they are covered evenly

Leave it alone for 15 minutes to let the flavors mix

Melt the unsalted butter in a pan over medium heat

Mix the brown sugar and water together until the sugar is gone

Once the time is up, add the vanilla extract and stir it in

After you add the apple mixture to the pan, cook for another 5 to 7 minutes, or until the apples are soft and the sauce has thickened

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

Put some of the apple mixture on each flour tortilla

Then, fold the sides in and roll the tortilla up to make a chimichanga

About 2 inches of vegetable oil should be heated to 350F 175C in a large, deep skillet or pot

Putting the chimichangas into the hot oil seam-side down should be done with care

Fry them until they are golden brown and crispy, turning them over as needed

Each side should take about two to three minutes

Take the chimichangas out of the oil and let them drain on paper towels to get rid of the extra oil

Chimichangas with apple and cinnamon should be served hot

For a tasty dessert, you can put a scoop of vanilla ice cream and whipped cream on top if you want to

Enjoy your apple cinnamon chimichangas that you made yourself