Potato Scallops Provencal

This recipe for Potato Scallops Provencal is a delicious take on the traditional scallop dish. Instead of scallops, the base is made of thinly sliced potatoes. When garlic, cherry tomatoes, and fresh herbs are mixed together, they make a tasty side dish or vegetarian main course.

Ingredients:

• 4 large potatoes, thinly sliced
• 4 tablespoons olive oil
• 4 cloves garlic, minced
• 1 pint cherry tomatoes, halved
• 1 tablespoon fresh thyme leaves
• Salt and pepper to taste
• 1/4 cup grated Parmesan cheese
• 2 tablespoons chopped fresh parsley

Instructions:

Preheat oven to 400F 200C

In a large bowl, toss sliced potatoes with 2 tablespoons of olive oil and minced garlic until evenly coated

Arrange the potato slices in a single layer on a baking sheet lined with parchment paper

Top the potatoes with cherry tomato halves and sprinkle with fresh thyme leaves, salt, and pepper

Drizzle the remaining olive oil over the tomatoes

Bake in the preheated oven for 25-30 minutes or until the potatoes are golden brown and crispy around the edges

Remove from the oven and sprinkle with grated Parmesan cheese and chopped parsley before serving

Chicken Barley Soup Skinnytaste

A nutritious and satisfying Chicken Barley Soup with a Skinnytaste twist, featuring lean chicken, wholesome barley, and a variety of veggies. Perfect for a comforting and healthy meal.

Ingredients:

• 1 lb boneless, skinless chicken breasts, diced
• 1 cup diced carrots
• 1 cup diced celery
• 1 cup diced onion
• 3 cloves garlic, minced
• 1 cup pearl barley, rinsed
• 8 cups low-sodium chicken broth
• 2 bay leaves
• 1 tsp dried thyme
• Salt and pepper to taste
• 2 cups chopped kale or spinach
• 2 tbsp fresh parsley, chopped
• 1 tbsp olive oil

Instructions:

In a large pot, heat olive oil over medium heat

Add diced chicken and cook until browned

Add onions, carrots, celery, and garlic

Saut until vegetables are tender

Stir in barley, chicken broth, bay leaves, thyme, salt, and pepper

Bring to a boil, then reduce heat, cover, and simmer for 30 minutes

Add kale or spinach and simmer for an additional 10 minutes until greens are wilted

Remove bay leaves, stir in fresh parsley, and adjust seasoning if needed

Serve hot and enjoy the hearty Chicken Barley Soup!

Southern Potato Salad

This Southern Potato Salad recipe is a classic side dish perfect for picnics, barbecues, or any gathering. Creamy mayo, tangy mustard, and crunchy vegetables come together with tender potatoes for a deliciously satisfying dish.

Ingredients:

• 4 medium russet potatoes, peeled and cubed
• 3 hard-boiled eggs, chopped
• 1/2 cup mayonnaise
• 2 tablespoons mustard
• 1/4 cup sweet pickle relish
• 1/4 cup chopped celery
• 1/4 cup chopped onion
• Salt and pepper to taste
• Paprika for garnish

Instructions:

For about 10 to 15 minutes, or until the potatoes are soft, boil them in salted water

Let it cool down after draining

After the potatoes have cooled, add the chopped eggs, mayonnaise, mustard, pickle relish, celery, and onion

Mix the ingredients together well in a large bowl

Add pepper and salt to taste

Put it in the fridge for at least an hour before serving so the flavors can mix

Add paprika on top before serving

5 Ingredient Vegan Snickers Bars

These 5 Ingredient Vegan Snickers Bars are a delicious and healthier alternative to the classic candy bar. They're made with simple, wholesome ingredients and are perfect for satisfying your sweet tooth.

Ingredients:

• 1 cup Medjool dates, pitted
• 1 cup creamy peanut butter
• 1 cup roasted unsalted peanuts
• 1 cup dairy-free chocolate chips
• 1 tablespoon coconut oil

Instructions:

Put the dates in a food processor and pulse them until they turn into a sticky paste

Peel off the paper from the sides of a baking dish and press the date paste into the bottom of it

Place the peanut butter on top of the dates

Spread the peanuts out on top of the peanut butter layer and gently press them into the peanut butter

In a microwave or double boiler, melt the chocolate chips and coconut oil together

Spread the melted chocolate out evenly on top of the peanut layer

Put the dish in the freezer for 30 minutes, or until the chocolate gets hard

If it's not frozen yet, take it out and cut it into bars

Keep in the fridge or freezer in a container that won't let air in

Avocado Chimichurri Shrimp Pasta

This Avocado Chimichurri Shrimp Pasta combines succulent shrimp with a creamy avocado chimichurri sauce, served over tender pasta. The chimichurri sauce adds a burst of fresh flavor to the dish, complementing the juicy shrimp perfectly.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 8 oz pasta
• 2 ripe avocados
• 1 cup fresh parsley, chopped
• 1/4 cup fresh cilantro, chopped
• 3 cloves garlic
• 1/4 cup olive oil
• 2 tablespoons lime juice
• Salt and pepper to taste
• Red pepper flakes optional, for added heat

Instructions:

Follow the directions on the package to cook the pasta

Remove the water and set it aside

Put garlic, olive oil, lime juice, salt, pepper, parsley, cilantro, avocados, and put them all in a food processor

To make the chimichurri sauce, blend everything together until it's smooth

Put some olive oil in a big pan and heat it over medium-low heat

It will take about 34 minutes per side to cook the shrimp until they are pink and fully cooked

Put cooked pasta in the pan with the shrimp

Chimichurri sauce should be added to the pasta and shrimp

Mix and toss until everything is well mixed and hot

Serve right away, and if you want, top with red pepper flakes

Keto Cucumber Salad

This Keto Cucumber Salad is a refreshing and flavorful low-carb side dish that's perfect for summer picnics or as a light lunch. The crisp cucumbers combined with tangy feta cheese and fresh dill create a deliciously satisfying salad.

Ingredients:

• 2 medium cucumbers, thinly sliced
• 1/4 cup red onion, thinly sliced
• 1/4 cup feta cheese, crumbled
• 2 tablespoons fresh dill, chopped
• 2 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 1/2 teaspoon garlic powder
• Salt and pepper to taste

Instructions:

In a large bowl, combine cucumbers, red onion, feta cheese, and dill

In a small bowl, whisk together olive oil, apple cider vinegar, garlic powder, salt, and pepper

Pour the dressing over the cucumber mixture and toss until well combined

Refrigerate for at least 30 minutes before serving to allow flavors to meld

Garnish with additional fresh dill if desired before serving

Keto Power Smoothie

This Keto Power Smoothie is packed with healthy fats and protein, making it a perfect supplement for a ketogenic diet. It provides sustained energy and helps keep you feeling full and satisfied.

Ingredients:

• 1 scoop keto-friendly protein powder
• 1 cup unsweetened almond milk
• 1 tablespoon MCT oil
• 1/2 avocado, peeled and pitted
• 1 handful spinach leaves
• 1/4 teaspoon cinnamon
• Stevia or erythritol to taste

Instructions:

Use a blender to mix all the ingredients together

Mix until it's creamy and smooth

Check the sweetness and make changes as needed

Put it in a glass and enjoy!

Parmesan Dusted Air Fryer Chicken Wings

These Air Fryer Chicken Wings Dusted with Parmesan are tasty and crispy. They're great for a snack or as an appetizer at a party. They are cooked perfectly in the air fryer, so you don't have to deep fry them.

Ingredients:

• 2 lbs chicken wings
• 1/2 cup grated Parmesan cheese
• 1/2 cup breadcrumbs
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 eggs, beaten
• Cooking spray

Instructions:

Get your air fryer ready by heating it up to 375F 190C

Mix breadcrumbs, garlic powder, onion powder, paprika, salt, and black pepper with Parmesan cheese in a shallow bowl

Put one chicken wing in the beaten eggs and then cover it with the Parmesan breadcrumb mix

To stick the wings together, press the mixture onto them

Put the chicken wings that have been coated on one side of the air fryer basket

Make sure they don't touch

Use cooking spray on the wings to help them get crispy

Put the wings in the air fryer and cook for 25 to 30 minutes, flipping them over halfway through

When they are golden brown and done, they are done

Before you serve the wings, take them out of the air fryer and let them cool for a few minutes

Have fun with your air-fried chicken wings that are dusted with Parmesan

Bottom of the Cereal Box Cookies

Put those leftover cereal crumbs to good use with these delightful cookies that bring together the crunch of assorted cereal and the sweetness of chocolate chips. These cookies are a creative twist on the classic, perfect for satisfying your sweet tooth.

Ingredients:

• 2 cups cereal crumbs assorted
• 1 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/4 cup brown sugar, packed
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 cup chocolate chips optional

Instructions:

Set the oven to 350F 175C and heat it up

Put parchment paper on the bottom of a baking sheet

Put the all-purpose flour, baking soda, salt, and cereal crumbs in a bowl and mix them together

Put away

Melt the butter and mix it with the white sugar and brown sugar in a different bowl until the mixture is light and fluffy

Add the egg and vanilla extract and mix them in well

Slowly add the dry ingredients to the wet ones, mixing only until everything is well combined

Add the chocolate chips to the cookie dough and mix them in

Place cookie dough spoonfuls on the baking sheet that has been prepared, leaving about 2 inches between each one

Put it in an oven that is already hot and bake it for 10 to 12 minutes, or until the edges are golden brown

Let the cookies cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way

Enjoy the tasty and unique taste of these cookies that have cereal in them!

Copycat Eat More Fudge Bars Brownie Recipe

These fake Eat More Fudge Bars have a brownie base, gooey sweetened condensed milk, chocolate chips, and crunchy peanuts that make them taste like the original Hershey's treat.

Ingredients:

• 1 cup all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup chopped peanuts
• 1/2 cup sweetened condensed milk
• 1 cup semi-sweet chocolate chips

Instructions:

Warm the oven up to 175F 350C

A 8x8-inch baking pan should be greased

Mix the flour, sugar, baking powder, cocoa powder, and salt together in a large bowl

Add the eggs, vanilla extract, and melted butter and mix well

Once the pan is ready, spread half of the batter out in it

Spread out the chopped peanuts on top of the batter

Put sweetened condensed milk on top of the peanuts

On top of the layer of sweetened condensed milk, sprinkle chocolate chips

Add spoonfuls of the rest of the batter on top of the chocolate chips

After the oven is hot, bake for 25 to 30 minutes, or until the edges are set and the middle is just a little firm

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

Mexican Millet

Mexican millet is a tasty and healthy side dish that goes well with any Mexican-style meal. Millet is gluten-free and a good source of iron, so it can be eaten by people with a wide range of dietary needs. This dish is full of fragrant spices and brightly colored vegetables, making it a filling and tasty addition to your table.

Ingredients:

• 1 cup millet
• 2 cups vegetable broth
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 1 tomato, diced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon paprika
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

Rinse the millet under cold water and drain well

In a medium saucepan, heat olive oil over medium heat

Add diced onion and minced garlic, saut until softened

Add diced bell pepper and tomato, cook for another 2-3 minutes

Stir in rinsed millet, ground cumin, chili powder, paprika, salt, and pepper

Toast the millet for 2 minutes, stirring frequently

Pour in vegetable broth, bring to a boil

Once boiling, reduce heat to low, cover, and simmer for 15-20 minutes, or until millet is cooked and liquid is absorbed

Fluff the millet with a fork, taste and adjust seasoning if needed

Garnish with fresh cilantro before serving

Cracker Barrel Hashbrown Casserole Copycat Recipe

This Cracker Barrel Hashbrown Casserole copycat recipe delivers the creamy, cheesy goodness of the original dish. It's the perfect comfort food for breakfast, brunch, or any meal.

Ingredients:

• 2 cups frozen shredded hash browns
• 1/2 cup shredded cheddar cheese
• 1/4 cup melted butter
• 1/4 cup chopped onion
• 1/4 cup sour cream
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon paprika

Instructions:

Preheat oven to 350F 175C

In a mixing bowl, combine hash browns, shredded cheese, melted butter, chopped onion, sour cream, salt, black pepper, garlic powder, and paprika

Transfer the mixture to a greased baking dish

Spread evenly in the dish and press down gently

Bake in the preheated oven for 30-35 minutes or until golden brown and crispy on top

Once done, remove from the oven and let it cool for a few minutes before serving

Garnish with additional shredded cheese and chopped green onions if desired

Serve hot and enjoy!