Slow Cooker Spinach Artichoke Dip

This spinach artichoke dip is easy to make in a slow cooker and is great for parties, get-togethers, or a cozy night in.

Ingredients:

• 1 10 oz package frozen chopped spinach, thawed and drained
• 1 14 oz can artichoke hearts, drained and chopped
• 1 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• 1 cup mayonnaise
• 1 teaspoon minced garlic
• 1/2 teaspoon onion powder
• 1/4 teaspoon black pepper

Instructions:

In a slow cooker, combine all ingredients

Stir well to ensure everything is evenly mixed

Cover and cook on low for 2-3 hours or until cheeses are melted and dip is heated through

Stir occasionally during cooking

Once heated through, switch to 'warm' setting for serving

Serve with tortilla chips, bread slices, or vegetable sticks for dipping

Chocolate Meringue Cake

Rich dark chocolate, creamy frosting, and crispy meringue combine to create a delicious chocolate meringue cake. This dessert is sure to wow your guests with its impressive appearance.

Ingredients:

• 6 large egg whites
• 1 1/2 cups 300g caster superfine sugar
• 1/4 cup 25g cocoa powder, sifted
• 1 teaspoon white vinegar
• 1 teaspoon vanilla extract
• 200g dark chocolate, finely chopped
• 1/4 cup 25g cocoa powder, extra, for dusting
• 1 1/4 cups 310ml double thick cream
• Fresh berries, for garnish

Instructions:

Set the oven temperature to 150C 300F

After putting the egg whites in a dry, clean bowl, whisk them vigorously until stiff peaks form

One tablespoon at a time, gradually add the caster sugar to the mixture and whisk on high speed until the sugar has dissolved and the mixture is glossy

Fold in the vanilla extract, white vinegar, and sifted cocoa powder gently

Line a round cake tin 20cm/8in with parchment paper

Make a well in the middle of the tin by spooning the meringue mixture into it

The meringue should be crisp on the outside and soft on the inside after baking for an hour

After turning off the oven, leave the door ajar so the meringue can cool completely inside

In a heatproof bowl set over simmering water or in the microwave, melt the dark chocolate and stir until smooth

Allow it to cool a little

Beat the double cream in a different bowl until soft peaks form

Meringue should be carefully taken out of the cake tin and put on a serving plate

Pour the whipped cream into the meringue well and pour the melted chocolate on top

Garnish with fresh berries and dust with additional sifted cocoa powder

Present and savor!

Super Easy 3-Ingredient Cookies

Indulge in these wonderfully simple 3-ingredient cookies made with oats, bananas, and chocolate chips. Perfect for satisfying your sweet cravings in no time!

Ingredients:

• 2 cups rolled oats
• 2 large ripe bananas, mashed
• 1/4 cup chocolate chips

Instructions:

Warm the oven up to 350F 175C and put parchment paper on a baking sheet

Put the rolled oats, mashed bananas, and chocolate chips in a bowl and mix them together

Mix the ingredients together until they are well mixed and the mixture stays together

Place spoonfuls of the mixture on the baking sheet that has been prepared

Shape the mixture into cookies

After the oven is hot, bake the cookies for 12 to 15 minutes, or until the edges are golden

After taking the cookies out of the oven, let them cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way down

As a quick treat, try these easy-to-make cookies with only three ingredients

Loaded Peanut Butter Cookie Brownies

These loaded peanut butter cookie brownies are the best dessert you can ever eat. Between layers of rich, fudgy brownies is a decadent mix of creamy peanut butter, chocolate chips, chopped peanuts, and caramel sauce, making for an amazing taste experience!

Ingredients:

• 1 box brownie mix
• 1/2 cup creamy peanut butter
• 1/2 cup chocolate chips
• 1/2 cup chopped peanuts
• 1/4 cup caramel sauce

Instructions:

Warm the oven up to 175F 350C

Follow the directions on the brownie mix package to make it

Put half of the brownie batter into a 9x13-inch baking dish that has been greased

Spread out the peanut butter with spoonfuls on top of the brownie batter

Over the peanut butter layer, add chocolate chips, chopped peanuts, and caramel sauce

Cover with the rest of the brownie batter

Put it in the oven and bake for 25 to 30 minutes, or until a toothpick stuck in the middle comes out clean

Let it cool all the way down before cutting it into bars

White Sangria

When you mix white wine, brandy, and fresh fruit, you get White Sangria, a fruity and refreshing summer drink. It's great for having people over or just chilling out on a hot day.

Ingredients:

• 1 bottle of white wine
• 1/4 cup of brandy
• 2 tablespoons of sugar
• 1 cup of sliced peaches
• 1 cup of sliced green apples
• 1 cup of sliced strawberries
• 1 cup of club soda
• Ice cubes

Instructions:

In a large pitcher, combine white wine, brandy, and sugar

Stir until sugar is dissolved

Add sliced peaches, green apples, and strawberries

Refrigerate for at least 2 hours to allow flavors to meld

Before serving, add club soda and ice cubes

Stir gently to combine

Serve chilled and enjoy!

Weight Watchers Breakfast Potatoes

These Weight Watchers breakfast potatoes are a flavorful and satisfying way to start your day. They're packed with wholesome ingredients and bursting with savory flavors.

Ingredients:

• 4 medium potatoes, diced
• 1 onion, chopped
• 1 bell pepper, diced
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions:

Preheat oven to 400F 200C

In a large bowl, toss together diced potatoes, chopped onion, diced bell pepper, minced garlic, olive oil, paprika, salt, and black pepper until well combined

Spread the potato mixture evenly onto a baking sheet lined with parchment paper or a silicone baking mat

Bake in the preheated oven for 25-30 minutes, or until potatoes are golden brown and tender, stirring halfway through cooking time

Serve hot and enjoy!

MARINATED SALMON APPLE SALAD WITH SESAME GINGER VINAIGRETTE

This Marinated Salmon Apple Salad with Sesame Ginger Vinaigrette is a delightful combination of flavors and textures. The marinated and grilled salmon adds a savory touch to the crisp apples and mixed greens, while the sesame ginger vinaigrette ties it all together with a perfect blend of sweet and tangy. It's a healthy and delicious salad that's easy to prepare and perfect for any occasion.

Ingredients:

• 4 salmon fillets
• 1/4 cup soy sauce
• 2 tablespoons honey
• 2 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 4 cups mixed greens
• 2 apples, thinly sliced
• 1/2 red onion, thinly sliced
• 1/4 cup sliced almonds, toasted
• 2 tablespoons sesame seeds, toasted
• 1/4 cup olive oil
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 1 teaspoon honey
• Salt and pepper to taste

Instructions:

Mix soy sauce, 2 tablespoons of honey, minced garlic, and grated ginger together in a bowl

Cover the salmon fillets with the marinade

Place them in a shallow dish of water

For 30 minutes, cover and put in the fridge

Before you cook the salmon, toast the sesame seeds and almond slices in a dry pan until they turn golden brown

Put away

Warm up your grill or grill pan over medium-high heat

Take the salmon out of the marinade and cook it on the grill for four to five minutes on each side, or until it's done the way you like it

Olive oil, rice vinegar, sesame oil, 1 teaspoon of honey, salt, and pepper should all be mixed together in a different bowl

This will make the sesame ginger vinaigrette

Mix the greens, apple slices, and red onion in a large salad bowl

Add the sesame ginger vinaigrette and toss everything together

Place a grilled salmon fillet on top of each of the four plates with the salad

As an extra touch, sprinkle the salads with the toasted almonds and sesame seeds

Serve right away and enjoy!

Brussels Sprout Kimchi Tacos

The earthiness of roasted Brussels sprouts, the heat of kimchi, and the tang of the sauce all come together in these Brussels Sprout Kimchi Tacos. They're a tasty and different take on regular tacos.

Ingredients:

• 8 small flour tortillas
• 2 cups Brussels sprouts, trimmed and halved
• 1 cup kimchi, chopped
• 1 cup shredded red cabbage
• 1/2 cup sliced green onions
• 1/2 cup chopped fresh cilantro
• 1/4 cup mayonnaise
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 1 teaspoon sriracha sauce
• 1 teaspoon sugar
• 1 tablespoon vegetable oil
• Salt and pepper to taste

Instructions:

Preheat the oven to 400F 200C

In a bowl, combine soy sauce, rice vinegar, sesame oil, sriracha sauce, and sugar to make the sauce

Set aside

Toss the Brussels sprouts with vegetable oil, salt, and pepper on a baking sheet

Roast in the preheated oven for 15-20 minutes or until they are tender and slightly crispy

Warm the tortillas in the oven for a few minutes

To assemble the tacos, spread a spoonful of the sauce on each tortilla

Top with roasted Brussels sprouts, kimchi, shredded cabbage, green onions, and cilantro

Drizzle with more sauce if desired

Serve the Brussels Sprout Kimchi Tacos immediately, and enjoy!

Vegan Protein Chocolate Chip Cookies

These vegan protein chocolate chip cookies are a tasty and healthy treat that will satisfy your sweet tooth and give you extra protein at the same time. They're chewy, tasty, and easy to make because they are made with vegan chocolate protein powder and almond flour.

Ingredients:

• 1 cup almond flour
• 1/2 cup vegan chocolate protein powder
• 1/4 cup maple syrup
• 1/4 cup melted coconut oil
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon baking soda
• Pinch of salt
• 1/3 cup vegan chocolate chips

Instructions:

Warm the oven up to 175F 350C

Almond flour, vegan chocolate protein powder, baking soda, and salt should all be mixed together in a bowl

Vanilla extract, maple syrup, and melted coconut oil should all be added

Mix everything together well

Add vegan chocolate chips and mix well

Make little balls out of the dough and put them on a baking sheet that has been lined with parchment paper

Press down on each ball with your fingers or a fork

Put it in the oven for 10 to 12 minutes, or until the edges turn golden brown

Take it out of the oven and let it cool for 5 minutes on the baking sheet

Then, move it to a wire rack to finish cooling

Instant Pot Faux Cauliflower Mashed Potatoes

This Instant Pot recipe offers a low-carb alternative to traditional mashed potatoes by incorporating cauliflower. The pressure cooking method ensures a quick and easy preparation, resulting in a creamy and flavorful side dish.

Ingredients:

• 1 head cauliflower, chopped
• 4 medium potatoes, peeled and chopped
• 1/2 cup chicken or vegetable broth
• 3 cloves garlic, minced
• 2 tablespoons butter
• Salt and pepper to taste
• 1/4 cup grated Parmesan cheese
• 2 tablespoons chopped chives

Instructions:

Place chopped cauliflower, potatoes, broth, and minced garlic in the Instant Pot

Close the lid and set the valve to sealing position

Cook on manual high pressure for 8 minutes

Once done, quick release the pressure and carefully open the lid

Add butter, salt, and pepper to the pot

Using a potato masher or immersion blender, mash the cauliflower and potatoes until smooth and creamy

Stir in grated Parmesan cheese

Garnish with chopped chives before serving

Creamy Dairy Free Acorn Squash Pasta

Enjoy a smooth and creamy pasta dish that doesn't have any dairy or gluten! In this recipe, roasted acorn squash is mixed into a delicious sauce that goes well with gluten-free pasta. With the addition of nutmeg for warmth and coconut milk for richness, this dish makes for a comforting and satisfying meal.

Ingredients:

• 1 acorn squash, halved and seeded
• 2 tablespoons olive oil, divided
• Salt and pepper to taste
• 8 ounces gluten-free pasta recommendation: brown rice pasta or chickpea pasta
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 cup vegetable broth
• 1/2 cup canned coconut milk
• 1/4 teaspoon nutmeg
• 1 tablespoon nutritional yeast optional
• Fresh parsley, for garnish

Instructions:

Get the oven ready by heating it up to 400F 200C

Add salt and pepper to the acorn squash and brush the cut sides with 1 tablespoon of olive oil

Lay them out on a baking sheet that has been lined with parchment paper, cut side down

For about 30 to 40 minutes, or until soft, roast the squash in an oven that has already been heated

Take it out of the oven when it's done and let it cool down a bit

Take the flesh out of the skins and throw away the skins

While the squash is roasting, follow the directions on the package to cook the gluten-free pasta

Remove the water and set it aside

Put the last tablespoon of olive oil in a large skillet and heat it over medium-low heat

Put in the chopped onion and cook for about 5 minutes, until it gets soft

Put in the minced garlic and cook for one to two more minutes

Put the roasted squash flesh in the pan with the garlic and onions

Mash the squash with a fork until it's smooth

Add the coconut milk and vegetable broth and mix them together

Salt and pepper should be added

For 5 to 7 minutes, let the sauce cook down and get a little thicker

When the pasta is done, add it to the pan with the creamy squash sauce

Add the pasta and toss it around so that the sauce covers it all

You can add nutritional yeast for extra flavor and creaminess if you want to

Add fresh parsley to the top of the hot, creamy, dairy-free acorn squash pasta

Have fun!