Creamy Pumpkin Parmesan Chicken with Wild Mushrooms

Indulge in the rich flavors of creamy pumpkin sauce infused with parmesan cheese, paired with tender chicken breasts and earthy wild mushrooms. This gluten-free dish is perfect for cozy dinners or special occasions.

Ingredients:

• 4 boneless, skinless chicken breasts
• Salt and pepper to taste
• 2 tablespoons olive oil
• 8 ounces wild mushrooms, sliced
• 1 cup pumpkin puree
• 1/2 cup chicken broth
• 1/2 cup coconut milk
• 1/2 cup grated parmesan cheese
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1/2 teaspoon ground nutmeg
• 2 tablespoons chopped fresh parsley

Instructions:

Add salt and pepper to the chicken breasts

Warm up the olive oil in a big pan over medium-high heat

After you add the chicken breasts, cook for about 5 minutes on each side until both sides are browned

Take it out of the pan and set it aside

Add the sliced mushrooms to the same pan and cook for about 5 minutes, until they are soft

For an extra one to two minutes, until the garlic smells good, add the minced garlic

Add chicken broth, coconut milk, parmesan cheese, thyme, nutmeg, and pumpkin puree

Stir to mix

Bring to a low boil

Put the chicken breasts back in the pan, cover it, and let it cook for 10 to 12 minutes, or until its fully cooked

Add chopped parsley as a garnish before serving

Slow Cooker Philly Cheesesteak Sandwich

This Slow Cooker Philly Cheesesteak Sandwich recipe is a convenient and delicious way to enjoy the classic flavors of Philly cheesesteak without all the fuss. Tender beef, savory peppers, and onions are slow-cooked to perfection and topped with melted provolone cheese, then served on a toasted hoagie roll.

Ingredients:

• 2 lbs beef sirloin, thinly sliced
• 2 green bell peppers, thinly sliced
• 1 large onion, thinly sliced
• 8 slices provolone cheese
• 1/4 cup Worcestershire sauce
• 1/4 cup soy sauce
• 2 cloves garlic, minced
• 1 teaspoon black pepper
• 1/2 teaspoon salt
• 8 hoagie rolls

Instructions:

Put the onion, bell peppers, beef, Worcestershire sauce, soy sauce, garlic, black pepper, and salt in a slow cooker

Put the lid on and cook on low for 6 to 8 hours or high for 3 to 4 hours, until the beef is soft

Warm up the broiler

Put a slice of provolone cheese on the bottom half of each hoagie roll after you open it up

With a slotted spoon, put the beef mixture into the rolls

Add one more slice of provolone cheese on top

For two to three minutes, or until the cheese melts and bubbles, put the sandwiches under the broiler

Enjoy while hot

Candied Walnut and Pear Salad with Lemon Poppyseed Dressing

This Candied Walnut and Pear Salad with Lemon Poppyseed Dressing is a delightful combination of sweet and savory flavors. The candied walnuts add a satisfying crunch, while the ripe pears and dried cranberries provide a burst of natural sweetness. The lemon poppyseed dressing ties it all together with a zesty and slightly tangy kick. Perfect for a light and refreshing meal

Ingredients:

• 2 cups candied walnuts
• 4 ripe pears, sliced
• 8 cups mixed greens e
• g
• , spinach, arugula, and romaine
• 1 cup crumbled feta cheese
• 1/2 cup dried cranberries
• 1/4 cup red onion, thinly sliced
• 1/2 cup lemon poppyseed dressing

Instructions:

Mixed greens, candied walnuts, sliced pears, crumbled feta cheese, dried cranberries, and thinly sliced red onion should all be put in a large salad bowl

Put the lemon poppyseed dressing on top of the salad

Gently toss the salad to make sure that all of the ingredients are mixed together

Serve right away and enjoy

Vegan Chocolate Mousse

Indulge in this rich and creamy vegan chocolate mousse made with silken tofu and dairy-free dark chocolate. Its a decadent dessert thats simple to make and perfect for any occasion.

Ingredients:

• 300g silken tofu
• 200g dairy-free dark chocolate, melted
• 3-4 tbsp maple syrup or agave syrup
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

Put the melted chocolate, salt, maple syrup, vanilla extract, and silken tofu in a blender

To make it smooth and creamy, scrape down the sides of the bowl as needed

Put the mousse in glasses for serving and put them in the fridge for at least an hour to set

If you want, you can serve it cold and top it with berries or shaved chocolate

Vegan Bacon Flavored Almond Slivers

These vegan almond slivers are packed with smoky, savory flavor reminiscent of bacon. Perfect for snacking or adding a crunchy topping to salads and soups.

Ingredients:

• 2 cups almond slivers
• 2 tablespoons soy sauce
• 1 tablespoon maple syrup
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon liquid smoke
• 1 tablespoon nutritional yeast

Instructions:

Preheat your oven to 350F 175C

In a mixing bowl, combine soy sauce, maple syrup, smoked paprika, garlic powder, onion powder, liquid smoke, and nutritional yeast

Add almond slivers to the bowl and toss until well coated

Spread the coated almond slivers evenly on a baking sheet lined with parchment paper

Bake in the preheated oven for 12-15 minutes, or until golden brown and crispy, stirring halfway through

Once done, remove from the oven and let cool before serving

Enjoy your vegan bacon flavored almond slivers

Instant Pot Philly Cheesesteak

Enjoy the classic flavors of Philly cheesesteak in this Instant Pot version thats perfect for busy weeknights. Tender beef, onions, and bell peppers cooked in a savory broth and topped with melted provolone cheese.

Ingredients:

• 1 lb thinly sliced beef steak
• 1 onion, sliced
• 1 green bell pepper, sliced
• 1 cup beef broth
• 1 tablespoon Worcestershire sauce
• Salt and pepper to taste
• 4 slices provolone cheese

Instructions:

Put the Instant Pot in saut mode

Put in the beef slices and cook for two to three minutes

After you add the onions and bell peppers, cook for two more minutes

Add the Worcestershire sauce and beef broth, and then season with salt and pepper

Put the lid back on and set the pressure to high for 5 minutes

Press quickly to let go of the pressure

Put a slice of provolone cheese on top of each serving after opening the lid

If you want, you can serve it hot with crusty bread or in a hoagie roll

Best Low Carb Coleslaw

This Best Low Carb Coleslaw is a keto-friendly twist on the classic coleslaw recipe. Its made with shredded cabbage, carrots, green onions, and fresh parsley, all tossed in a creamy dressing made with mayonnaise, apple cider vinegar, Dijon mustard, and a touch of sweetness. This coleslaw is perfect for summer picnics, barbecues, or as a refreshing side dish any time of the year.

Ingredients:

• 4 cups shredded cabbage green and purple
• 1/2 cup shredded carrots
• 1/4 cup chopped green onions
• 1/4 cup chopped fresh parsley
• 1/2 cup mayonnaise
• 2 tablespoons apple cider vinegar
• 1 tablespoon Dijon mustard
• 1-2 teaspoons powdered erythritol or sweetener of choice
• Salt and pepper to taste

Instructions:

In a large bowl, combine the shredded cabbage, shredded carrots, chopped green onions, and chopped fresh parsley

In a small bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, powdered erythritol, salt, and pepper to make the dressing

Pour the dressing over the cabbage mixture and toss until everything is evenly coated

Cover and refrigerate the coleslaw for at least 30 minutes to allow the flavors to meld together

Serve chilled and enjoy