Southwest Quinoa Salad

This Southwest Quinoa Salad is loaded with fresh veggies and packed with protein-rich quinoa and black beans. It's tossed in a zesty lime-cumin dressing for a burst of flavor. This gluten-free salad makes a delicious and nutritious meal or side dish!

Ingredients:

• 1 cup quinoa, rinsed
• 1 3/4 cups water or vegetable broth
• 1 cup black beans, drained and rinsed
• 1 cup corn kernels fresh or frozen
• 1 red bell pepper, diced
• 1/2 red onion, finely chopped
• 1/4 cup chopped fresh cilantro
• 1 avocado, diced
• 1/4 cup lime juice
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• Salt and pepper to taste

Instructions:

Put quinoa and water or vegetable broth in a medium saucepan

Bring to a boil, then turn down the heat, cover, and let it simmer for 15 to 20 minutes, or until the quinoa is done and the liquid is full

Take it off the heat and let it cool down

Cook the quinoa and put it in a large bowl

Add the corn, red bell pepper, red onion, cilantro, and avocado

Mix cumin, chili powder, salt, and pepper with a whisk in a small bowl

Pour the dressing over the quinoa and mix it all together by tossing it

Serve right away or put in the fridge until you're ready to serve

Have fun!

Low Carb Bacon, Egg, and Spinach Breakfast Casserole

With a paleo twist, this low-carb breakfast casserole with bacon, egg, and spinach is a filling and healthy way to start the day. It's a great low-carb or paleo breakfast choice because it's low in carbohydrates and high in protein.

Ingredients:

• 6 slices of bacon, cooked and crumbled
• 8 large eggs
• 1 cup baby spinach leaves
• 1/2 cup diced bell pepper
• 1/2 cup diced onion
• 1/2 cup diced mushrooms
• 1/2 cup almond milk
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon paprika
• Salt and pepper to taste
• Cooking spray or oil for greasing

Instructions:

Preheat your oven to 350F 175C and grease a 9x13 inch baking dish with cooking spray or oil

In a large mixing bowl, whisk together the eggs, almond milk, garlic powder, onion powder, paprika, salt, and pepper

Layer the cooked and crumbled bacon, baby spinach, diced bell pepper, diced onion, and diced mushrooms evenly in the prepared baking dish

Pour the egg mixture over the layered ingredients in the baking dish

Bake in the preheated oven for 30-35 minutes or until the casserole is set and the edges are golden brown

Remove from the oven and let it cool for a few minutes before slicing and serving

Enjoy your delicious low carb bacon, egg, and spinach breakfast casserole!

Sticky Asian Spicy Garlic Shrimp

This sticky Asian spicy garlic shrimp is a tantalizing blend of sweet, spicy, and savory flavors. The shrimp are coated in a sticky sauce infused with garlic, ginger, and a hint of heat from sriracha sauce, making it a perfect dish for seafood lovers.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 3 cloves garlic, minced
• 2 tablespoons soy sauce
• 2 tablespoons honey
• 1 tablespoon sriracha sauce
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 1 teaspoon grated ginger
• 1 tablespoon cornstarch
• 2 tablespoons water
• 2 green onions, chopped for garnish
• 1 tablespoon sesame seeds for garnish

Instructions:

In a bowl, mix together soy sauce, honey, sriracha sauce, sesame oil, rice vinegar, garlic, and ginger

In a separate small bowl, dissolve cornstarch in water to create a slurry

Heat a skillet over medium heat and add the sauce mixture

Let it simmer for 2-3 minutes until slightly thickened

Add the shrimp to the skillet and toss to coat with the sauce

Cook for 4-5 minutes until the shrimp are pink and cooked through

Pour the cornstarch slurry into the skillet and stir well until the sauce thickens and coats the shrimp evenly

Remove from heat and garnish with chopped green onions and sesame seeds

Serve hot and enjoy!

Parmesan Baked Potato Halves

These Parmesan Baked Potato Halves are a simple yet flavorful side dish that pairs well with any meal. The combination of crispy Parmesan topping and fluffy potato insides makes them irresistible.

Ingredients:

• 4 large russet potatoes, scrubbed and dried
• 2 tablespoons olive oil
• 1/2 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh parsley, chopped for garnish

Instructions:

Turn on the oven and heat it up to 400F 200C

Cut each potato in half down the middle

Put the potato halves on a baking sheet that has been lined with parchment paper, cut side up

Spread the olive oil out on the cut side of each potato half

Place the garlic powder, dried oregano, salt, and pepper in a small bowl

Set it aside

Spread a lot of the Parmesan mixture on the cut side of each potato half and press it down gently to stick

After the oven is hot, bake the potatoes for 30 to 35 minutes, or until they are soft and the tops are golden brown and crispy

Before serving, sprinkle with chopped fresh parsley

S'more Chocolate Bark

S'more Chocolate Bark is a delightful treat that combines the classic flavors of a s'more in a convenient and shareable form. It's perfect for parties, gatherings, or as a sweet snack any time you're craving the taste of s'mores.

Ingredients:

• 2 cups semi-sweet chocolate chips
• 1 cup milk chocolate chips
• 1 cup mini marshmallows
• 1 cup graham cracker crumbs
• 1/4 cup unsalted butter
• 1/4 cup powdered sugar
• 1/2 teaspoon vanilla extract

Instructions:

Line a baking sheet with parchment paper and set it aside

In a microwave-safe bowl, melt the semi-sweet chocolate chips and milk chocolate chips in 30-second intervals, stirring after each interval, until smooth and fully melted

Pour the melted chocolate onto the prepared baking sheet and spread it out evenly with a spatula

In a separate bowl, microwave the unsalted butter until melted

Stir in the powdered sugar and vanilla extract until well combined

Sprinkle the graham cracker crumbs evenly over the melted chocolate, followed by the mini marshmallows

Drizzle the butter and sugar mixture over the marshmallows

Place the baking sheet in the refrigerator and let it chill for at least 2 hours or until the chocolate has set

Once the chocolate has hardened, break the bark into pieces of your desired size

Enjoy your S'more Chocolate Bark!

French's Double Cheese Burger

Add French's mustard to your double cheeseburger for a twist on the classic American taste. This burger recipe is great for a summer BBQ or any time you want a tasty burger.

Ingredients:

• 1 lb ground beef
• 1/2 cup French's mustard
• 4 slices cheddar cheese
• 4 hamburger buns
• Salt and pepper to taste
• Lettuce leaves
• Tomato slices
• Onion slices
• Pickles
• Ketchup optional
• Mayonnaise optional

Instructions:

Warm the grill up to a medium-high level

Cut the ground beef into 8 equal pieces and press them into thin patties

To taste, add salt and pepper to the patties

One side of each patty should have French's mustard on it

On four of the patties, put a slice of cheddar cheese

Put the last four patties on top, mustard side down, to make a double cheeseburger

Put the double cheeseburger patties on the grill and cook them for three to four minutes on each side, or until they're done the way you like them

Toast the hamburger buns on the grill for a minute or two at the end of the cooking time

Put lettuce, tomato slices, onion slices, and pickles on the bottom bun of each burger to make it

Place the double cheeseburger patty on top, and then cover it with the last bun

If you want, you can serve it hot with ketchup and mayonnaise

Chicken Enchilada Cornbread Casserole

This Chicken Enchilada Cornbread Casserole is a tasty dish that combines the tastes of enchiladas with the comforting feel of cornbread. People who like chicken enchiladas and cornbread will love this!

Ingredients:

• 1 lb chicken breasts, cooked and shredded
• 1 can 10 oz red enchilada sauce
• 1 can 15 oz whole kernel corn, drained
• 1 can 15 oz black beans, drained and rinsed
• 1 cup shredded cheddar cheese
• 1 box 8
• 5 oz cornbread mix
• 1/3 cup milk
• 1 egg
• 1/4 cup chopped cilantro optional
• Salt and pepper to taste

Instructions:

Preheat oven to 375F 190C

In a large bowl, combine shredded chicken, enchilada sauce, corn, black beans, and half of the shredded cheese

Mix well

Transfer the mixture into a greased 9x13 inch baking dish, spreading it out evenly

In another bowl, prepare the cornbread mix according to package instructions by combining the mix with milk, egg, and chopped cilantro if using

Mix until just combined

Pour the cornbread batter evenly over the chicken mixture in the baking dish

Sprinkle the remaining shredded cheese on top of the cornbread batter

Bake in the preheated oven for 25-30 minutes, or until the cornbread is golden brown and a toothpick inserted into the center comes out clean

Remove from the oven and let it cool for a few minutes before serving

Slice and serve warm, optionally garnished with extra cilantro and a dollop of sour cream