Vegan Chocolate Avocado Mousse

Indulge in this creamy and decadent Vegan Chocolate Avocado Mousse. Avocado adds richness and creaminess to this dessert while cocoa powder brings in the rich chocolate flavor. It's a guilt-free treat that satisfies your sweet cravings!

Ingredients:

• 2 ripe avocados
• 1/4 cup cocoa powder
• 1/4 cup maple syrup
• 1/4 cup almond milk
• 1 teaspoon vanilla extract
• Pinch of salt
• Fresh berries, for garnish optional

Instructions:

Take the pits out of the avocados and cut them in half

Take out the flesh of the avocado and put it in a blender or food processor

To the blender, add a little salt, maple syrup, cocoa powder, and almond milk after adding the milk

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

Taste it, and if you think it needs more sweetness, add more maple syrup

Put the mousse into bowls or glasses for serving

Put it in the fridge for at least 30 minutes before you serve it

If you want, you can add fresh berries as a garnish before serving

Slow Cooker Lemon Artichoke Chicken

This Slow Cooker Lemon Artichoke Chicken is a flavorful and easy dish to prepare. The combination of tender chicken, tangy lemon, and savory artichokes creates a delicious meal that the whole family will love. Plus, using a slow cooker makes it incredibly convenient!

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 can 14 ounces artichoke hearts, drained and chopped
• 1/2 cup chicken broth
• 1/4 cup freshly squeezed lemon juice
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• Salt and pepper to taste
• 2 tablespoons chopped fresh parsley, for garnish

Instructions:

Cook the chicken breasts on low for a long time

In a bowl, mix the chicken broth, lemon juice, oregano, thyme, salt, and pepper with the chopped artichoke hearts

Add the mix to the slow cooker with the chicken

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

When it's done, take the chicken out of the slow cooker and put it on a platter to serve

Add some of the sauce and artichoke mix to the chicken

Before serving, sprinkle with chopped fresh parsley

Enjoy while hot!

Chicken Broccoli Stir-fry

A quick and flavorful chicken stir-fry loaded with tender chicken, crisp broccoli, and colorful bell peppers, all coated in a savory sauce. Perfect for a weeknight dinner!

Ingredients:

• 2 boneless, skinless chicken breasts, thinly sliced
• 2 tablespoons soy sauce
• 1 tablespoon cornstarch
• 1 tablespoon vegetable oil
• 3 cloves garlic, minced
• 1 tablespoon grated ginger
• 2 cups broccoli florets
• 1 red bell pepper, thinly sliced
• 1/4 cup chicken broth
• 2 tablespoons oyster sauce
• 1 teaspoon sesame oil
• Cooked rice, for serving

Instructions:

In a bowl, combine sliced chicken with soy sauce and cornstarch

Toss to coat evenly and set aside

Heat vegetable oil in a large skillet or wok over medium-high heat

Add garlic and ginger, cook until fragrant

Add chicken and stir-fry until browned and cooked through, about 3-4 minutes

Add broccoli and bell pepper to the skillet

Stir-fry for another 2 minutes

Pour in chicken broth, oyster sauce, and sesame oil

Stir well to combine and simmer for 2-3 minutes, until the sauce thickens slightly

Serve the stir-fry over cooked rice

Enjoy!

Rotisserie Chicken Stroganoff

Soft rotisserie chicken, mushrooms, and a rich sour cream sauce are used to make this comforting and creamy stroganoff. Great for a quick and filling dinner during the week.

Ingredients:

• 1 rotisserie chicken, shredded
• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 8 ounces mushrooms, sliced
• 2 tablespoons all-purpose flour
• 1 cup chicken broth
• 1 cup sour cream
• Salt and pepper to taste
• Cooked egg noodles or rice, for serving
• Chopped parsley, for garnish

Instructions:

Heat olive oil in a large skillet over medium heat

Add diced onion and minced garlic, saut until softened

Add sliced mushrooms and cook until they release their moisture and become tender

Sprinkle flour over the vegetables and stir to coat

Gradually pour in chicken broth, stirring constantly until the sauce thickens

Stir in shredded rotisserie chicken and cook until heated through

Remove skillet from heat and stir in sour cream until well combined

Season with salt and pepper to taste

Serve the stroganoff over cooked egg noodles or rice

Garnish with chopped parsley before serving

Mini Chocolate Chess Pie Bites

Indulge in the rich and gooey goodness of Mini Chocolate Chess Pie Bites. These bite-sized treats are perfect for satisfying your chocolate cravings.

Ingredients:

• 1 cup semi-sweet chocolate chips
• 1/2 cup unsalted butter
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/4 cup all-purpose flour
• 2 tablespoons unsweetened cocoa powder
• 1/4 teaspoon salt
• 1/2 cup chopped pecans
• 1 package refrigerated pie crusts 2 crusts

Instructions:

Preheat your oven to 350F 175C and grease a mini muffin tin

In a microwave-safe bowl, melt the chocolate chips and butter together in 30-second intervals until smooth

Stir well

In a separate bowl, whisk together the sugar, eggs, and vanilla extract until well combined

Slowly pour the melted chocolate mixture into the sugar and egg mixture, whisking constantly

Add the flour, cocoa powder, and salt to the chocolate mixture and mix until just combined

Stir in the chopped pecans

Unroll the pie crusts and use a round cookie cutter or a glass to cut out circles that will fit into the mini muffin tin cups

Place a pie crust circle into each muffin cup, pressing them down gently to form mini pie crusts

Fill each pie crust with the chocolate pecan filling, about 3/4 full

Bake in the preheated oven for 20-25 minutes or until the pie bites are set and the crusts are golden brown

Remove from the oven and let them cool in the muffin tin for a few minutes before transferring to a wire rack to cool completely

Once cooled, sprinkle with powdered sugar if desired

Serve and enjoy your delicious Mini Chocolate Chess Pie Bites!

Arugula Salad with Pistachios

This Arugula Salad with Pistachios is healthy, quick, and easy to make. It's great as a side dish or for a quick meal. The peppery arugula goes well with the crunchy nuts of the pistachios, and the lemon dressing makes the whole thing taste zesty and sour.

Ingredients:

• 4 cups fresh arugula leaves
• 1/2 cup shelled pistachios
• 1 lemon, juiced
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

Make sure the arugula leaves are clean and dry

Put the olive oil, lemon juice, salt, and pepper in a small bowl and mix them together with a whisk

Cut the pistachios into large pieces

Put the chopped pistachios and arugula leaves in a large salad bowl

Pour the lemon dressing over the salad, and then gently toss it to cover everything

Serve right away as a healthy and refreshing salad

Brussels Sprouts, Bacon, & Couscous Salad

A delightful salad featuring the earthy flavor of roasted Brussels sprouts, the smokiness of bacon, the sweetness of dried cherries, and the nuttiness of Israeli couscous. It's a perfect blend of flavors and textures.

Ingredients:

• 1 cup Israeli couscous
• 1 1/2 cups water
• 1 pound Brussels sprouts, trimmed and halved
• 4 slices bacon, chopped
• 1/2 cup dried cherries
• 1/4 cup sliced almonds
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1/4 cup crumbled feta cheese optional
• 1/4 cup balsamic vinaigrette dressing

Instructions:

In a medium saucepan, bring 1 1/2 cups of water to a boil

Add the Israeli couscous, reduce heat to low, cover, and simmer for 8-10 minutes or until couscous is tender

Drain any excess water and set aside to cool

In a large skillet, cook the chopped bacon over medium heat until crispy

Remove bacon from the skillet and drain on paper towels

In the same skillet, add 2 tablespoons of olive oil and the Brussels sprouts

Season with salt and pepper

Cook the Brussels sprouts, stirring occasionally, until they are tender and browned, about 10-12 minutes

In a large mixing bowl, combine the cooked Israeli couscous, cooked Brussels sprouts, crispy bacon, dried cherries, and sliced almonds

Drizzle the balsamic vinaigrette dressing over the salad and toss to combine all the ingredients

Adjust the seasoning with additional salt and pepper if needed

If desired, top the salad with crumbled feta cheese for added flavor and creaminess

Serve the Brussels Sprouts, Bacon, & Couscous Salad as a side dish or a light meal

Enjoy!

Easy Kid-Friendly Summer Cheese Board

This summer cheese board is great for a quick snack or a fun picnic outside with the kids. It's full of different kinds of cheese, fresh fruits and vegetables, and tasty dips that kids will love. They should be able to make up their own tasty combinations.

Ingredients:

• 1 cup of cubed cheddar cheese
• 1 cup of cubed mozzarella cheese
• 1 cup of cubed Colby Jack cheese
• 1 cup of grapes
• 1 cup of cherry tomatoes
• 1 cup of baby carrots
• 1 cup of cucumber slices
• 1 cup of mini pretzels
• 1/2 cup of hummus
• 1/2 cup of ranch dressing
• Assorted crackers

Instructions:

Arrange the cubed cheddar, mozzarella, and Colby Jack cheese on a serving platter

Add grapes, cherry tomatoes, baby carrots, and cucumber slices to the platter, filling in the gaps

Place mini pretzels and assorted crackers around the cheese and veggies

Serve hummus and ranch dressing in small bowls for dipping

Encourage kids to create their own cheese and veggie combos, using the dips as they like

Chipotle Beef Tacos

Spicy and flavorful chipotle beef cooked low and slow in a crockpot, perfect for filling tacos with a kick.

Ingredients:

• 2 lbs beef chuck roast, trimmed and cut into chunks
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 can 14
• 5 oz diced tomatoes
• 2 chipotle peppers in adobo sauce, minced
• 1 tablespoon adobo sauce
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup beef broth
• Juice of 1 lime
• Tortillas, for serving
• Optional toppings: shredded cheese, diced avocado, sour cream, chopped cilantro

Instructions:

In a slow cooker, combine beef, onion, garlic, diced tomatoes, chipotle peppers, adobo sauce, chili powder, cumin, oregano, salt, black pepper, beef broth, and lime juice

Cover and cook on low for 6-8 hours, or until beef is tender and easily shredded

Using two forks, shred the beef in the slow cooker and mix well with the sauce

Serve the chipotle beef in tortillas, topped with your favorite toppings such as shredded cheese, diced avocado, sour cream, and chopped cilantro

Cracker Jack Baseball Cupcakes

These Cracker Jack Baseball Cupcakes are a perfect treat for baseball fans. They combine the flavors of chocolate, caramel, and peanuts in a fun and festive baseball-themed cupcake.

Ingredients:

• 1 box of chocolate cake mix
• 3 large eggs
• 1/2 cup vegetable oil
• 1 cup water
• 1 cup crushed Cracker Jacks
• 1/2 cup caramel sauce
• 1/4 cup unsalted peanuts, finely chopped
• 1/4 cup mini chocolate chips
• 1/4 cup red frosting
• 1/4 cup white frosting
• 1/4 cup blue frosting
• Baseball-themed decorations optional

Instructions:

Warm up the oven to 350F 175C and put cupcake liners in a muffin tin

Put the eggs, vegetable oil, water, and chocolate cake mix in a mixing bowl

Mix until it's smooth

Add the broken Cracker Jacks and mix them in well

Around two thirds of the way full, put batter into each cupcake liner

After the oven is hot, bake the cupcakes for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean

After taking the cupcakes out of the oven, let them cool in the pan for a few minutes

Then, move them to a wire rack to finish cooling

Use a cupcake corer or a small knife to cut out a small piece of the middle of each cupcake once they are cool

Put caramel sauce in the holes and chopped peanuts on top of that

To make a baseball design, frost each cupcake with a mix of red, white, and blue frosting

As "stitches," add mini chocolate chips to the baseballs

If you want, you can decorate them with baseball-themed things

Cracker Jack Baseball Cupcakes are ready to eat!