Slow Cooker Herbed Mushrooms and Onions

This slow cooker recipe for herbed mushrooms and onions is a flavorful and easy side dish that pairs well with a variety of main courses. The combination of herbs adds depth of flavor while the slow cooking process ensures the mushrooms and onions are tender and savory.

Ingredients:

• 1 lb mushrooms, sliced
• 2 large onions, thinly sliced
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup vegetable broth or water

Instructions:

In a skillet, heat olive oil over medium heat

Add mushrooms, onions, and garlic

Saut until softened, about 5 minutes

Transfer the cooked mushrooms, onions, and garlic to a slow cooker

Add thyme, rosemary, oregano, salt, pepper, and vegetable broth or water to the slow cooker

Stir to combine

Cover and cook on low for 4-6 hours or until mushrooms are tender and flavors are blended

Serve hot as a side dish or over cooked grains

No Bake Biscoff Chocolate Chunk Cookies

Indulge in the irresistible combination of Biscoff cookies and chocolate with these no-bake cookies. Theyre easy to make and perfect for satisfying your sweet cravings.

Ingredients:

• 1 cup Biscoff cookie crumbs
• 1/2 cup chocolate chunks
• 1/2 cup sweetened condensed milk
• 1/4 cup unsalted butter, melted
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions:

Put the chocolate chunks, sweetened condensed milk, melted butter, vanilla extract, and a pinch of salt in a bowl

Mix the ingredients together

Mix the ingredients together and stir the mixture until it turns into a sticky dough

Take small pieces of dough with your hands and roll them into balls that are about the size of a grain of rice

Put the cookie balls that have been rolled out on a baking sheet that has been lined with parchment paper

Put the cookie balls in the fridge for at least 30 minutes to make them firm

The cookies are ready to eat once they have set

Classic Tartar Sauce

This classic homemade tartar sauce is creamy, tangy, and perfect for dipping your favorite seafood dishes. Its incredibly easy to make and elevates any meal with its flavorful punch.

Ingredients:

• 1 cup mayonnaise
• 2 tablespoons sweet pickle relish
• 1 tablespoon minced onion
• 2 teaspoons lemon juice
• 1 teaspoon Dijon mustard
• 1/2 teaspoon Worcestershire sauce
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Instructions:

In a small bowl, combine all ingredients

Stir until well mixed and smooth

Green Goddess Sandwiches

A refreshing and flavorful sandwich filled with crisp vegetables and a creamy herb dressing, perfect for a light lunch or picnic.

Ingredients:

• 1/2 cup mayonnaise
• 1/2 cup Greek yogurt
• 1/2 cup fresh basil leaves
• 1/4 cup fresh parsley leaves
• 2 tablespoons chopped chives
• 1 tablespoon lemon juice
• Salt and pepper to taste
• 8 slices whole grain bread
• 1 avocado, sliced
• 1 cucumber, thinly sliced
• 1 cup alfalfa sprouts
• 1 cup baby spinach leaves
• 1 cup arugula leaves
• 1 cup sliced tomatoes

Instructions:

Put Greek yogurt, basil, parsley, chives, lemon juice, salt, and pepper in a blender or food processor and blend or process until smooth

To make the Green Goddess dressing, blend the ingredients together until they are smooth

Cover every piece of bread with a lot of the Green Goddess dressing

Divide the bread in half and put avocado slices, cucumber slices, alfalfa sprouts, baby spinach, arugula, and tomato slices on one half

Add the last few slices of bread on top to make a sandwich

Cut the sandwiches in half diagonally and serve right away, or wrap them in parchment paper and save them for later

Spicy Chicken Soup

This slow cooker spicy chicken soup is a comforting and flavorful meal perfect for chilly days. Packed with tender chicken, vegetables, and a kick of spice, its sure to warm you up from the inside out.

Ingredients:

• 1 lb chicken breasts, diced
• 4 cups chicken broth
• 1 can diced tomatoes
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 bell pepper, chopped
• 1 cup corn kernels
• 1 cup black beans, drained and rinsed
• 1 jalapeo, diced
• 1 teaspoon cumin
• 1/2 teaspoon chili powder
• Salt and pepper to taste
• Optional toppings: chopped cilantro, shredded cheese, sour cream

Instructions:

Put everything into the slow cooker except for the toppings you want to use

Use a stir to mix

Set the cooker to low for 6 to 8 hours or high for 3 to 4 hours

Remove the lid and cook until the chicken is done and the vegetables are soft

Serve hot, with toppings on top if you want

Fresh Peach, Blueberry, and Vanilla Layered Popsicles

There are layers of fresh peach, bright blueberry, and creamy vanilla yogurt in these popsicles. They are a great summer treat for people of all ages.

Ingredients:

• 2 ripe peaches, peeled and diced
• 1 cup blueberries
• 1 cup plain Greek yogurt
• 1/4 cup honey
• 1 teaspoon vanilla extract

Instructions:

In a blender, puree the diced peaches until smooth

Set aside

Rinse the blender, then puree the blueberries until smooth

Set aside

In a small bowl, mix together the Greek yogurt, honey, and vanilla extract until well combined

Layer the peach puree, blueberry puree, and yogurt mixture into popsicle molds, alternating between layers

Insert popsicle sticks and freeze until solid, about 4-6 hours or overnight

Once frozen, remove the popsicles from the molds and enjoy

Tomato & Roasted Mediterranean Veggie Risotto Vegan Pasta

A delicious vegan pasta dish made with risotto-style pasta and roasted Mediterranean vegetables that are full of flavor.

Ingredients:

• 1 cup arborio rice
• 2 cups vegetable broth
• 1 cup cherry tomatoes, halved
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 small eggplant, diced
• 1 zucchini, diced
• 1 onion, diced
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1/4 cup tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions:

Preheat oven to 400F 200C

In a large bowl, toss cherry tomatoes, bell peppers, eggplant, zucchini, onion, and garlic with olive oil until evenly coated

Spread vegetables in a single layer on a baking sheet lined with parchment paper

Roast vegetables in the preheated oven for 25-30 minutes, or until tender and lightly browned, stirring halfway through

While vegetables are roasting, heat vegetable broth in a saucepan over medium heat

Keep warm

In a separate large skillet, heat 1 tablespoon of olive oil over medium heat

Add arborio rice and cook, stirring constantly, for 2-3 minutes until lightly toasted

Stir in tomato paste, dried oregano, dried basil, salt, and pepper, cooking for an additional minute

Begin adding warm vegetable broth to the skillet, 1/2 cup at a time, stirring frequently and allowing the rice to absorb the broth before adding more

Continue this process until all the broth has been absorbed and the rice is creamy and tender, about 20-25 minutes

Fold in the roasted Mediterranean vegetables and cook for an additional 2-3 minutes until heated through

Adjust seasoning if necessary

Serve the risotto vegan pasta hot, garnished with fresh basil leaves

Enjoy