Steak, Spinach, and Mushroom Crepes with Balsamic Glaze

There is a tasty balsamic glaze on top of these tasty crepes that are filled with tender steak, sauted mushrooms, fresh spinach, and melted mozzarella cheese. What a great choice for brunch or dinner!

Ingredients:

• 2 cups all-purpose flour
• 2 cups milk
• 2 large eggs
• 1/2 teaspoon salt
• 1/4 cup melted butter
• 8 ounces thinly sliced steak
• 1 cup fresh spinach leaves
• 1 cup sliced mushrooms
• 1/2 cup shredded mozzarella cheese
• 1/4 cup balsamic glaze
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

In a blender, combine flour, milk, eggs, salt, and melted butter

Blend until smooth

Let the crepe batter rest for 20 minutes

While the batter is resting, season the steak with salt and pepper

In a skillet, heat 1 tablespoon of olive oil over medium-high heat

Cook the steak slices to your desired level of doneness

Set aside

In the same skillet, add another tablespoon of olive oil and saut the sliced mushrooms until they are tender and browned

Remove from the skillet and set aside

In the same skillet, add the fresh spinach and cook until wilted

Remove from the skillet and set aside

Heat a non-stick skillet over medium heat and lightly grease it with some butter or oil

Pour a small amount of crepe batter into the skillet, swirling it to coat the bottom evenly

Cook for about 1-2 minutes until the edges start to lift

Flip the crepe and cook for another 1-2 minutes

Repeat with the remaining batter to make 8 crepes

To assemble the crepes, place a few spinach leaves, sliced steak, sauted mushrooms, and shredded mozzarella cheese on each crepe

Fold the crepe in half and then in half again to form a triangle

Return the filled crepes to the skillet and cook for 1-2 minutes on each side until the cheese is melted and the crepes are heated through

Drizzle each crepe with balsamic glaze before serving

Enjoy your delicious Steak, Spinach, and Mushroom Crepes with Balsamic Glaze!

Slow Cooker Salisbury Steak

A comforting and hearty dish made with seasoned ground beef patties cooked in a savory sauce until tender and flavorful.

Ingredients:

• 1 lb ground beef
• 1/4 cup bread crumbs
• 1/4 cup diced onion
• 1/4 cup milk
• 1/4 cup beef broth
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tbsp Worcestershire sauce
• 1 tbsp ketchup
• 1 tbsp cornstarch
• 2 tbsp water
• Optional: sliced mushrooms

Instructions:

Put ground beef, bread crumbs, diced onion, milk, garlic powder, onion powder, salt, and pepper in a bowl

Mix everything together well

Form the mixture into patties that are oval

Set the slow cooker to low and add the patties

Put beef broth, Worcestershire sauce, and ketchup in a different bowl and mix them together

Put it on top of the patties

If you want to use mushrooms, put them in the slow cooker

There should be no more than four hours of cooking time left on low

The patties should be taken out of the slow cooker once they are done

Add water and cornstarch to a small bowl

Stir until the mixture is smooth

Add the cornstarch mix to the slow cooker and stir it around a lot

Now put the patties back in the slow cooker and cook on high for another 10 to 15 minutes, or until the sauce gets thicker

Put the salt beef patties on a plate and top them with gravy from the slow cooker

Miso Pesto Noodle Bowls

These Miso Pesto Noodle Bowls taste great and are good for you. When you mix the umami-rich miso paste with the fresh basil and lemon, you get a bright pesto sauce that goes great with the noodles. This dish, which has cherry tomatoes and baby spinach on top, is filling and full of healthy foods.

Ingredients:

• 8 oz noodles of choice
• 2 tbsp miso paste
• 2 tbsp olive oil
• 1 cup fresh basil leaves
• 1/4 cup pine nuts
• 2 cloves garlic
• 2 tbsp nutritional yeast
• 1 tbsp lemon juice
• 1 cup cherry tomatoes, halved
• 1 cup baby spinach
• Salt and pepper to taste
• Optional: red pepper flakes for spice

Instructions:

Cook noodles according to package instructions

Drain and set aside

In a food processor, combine miso paste, olive oil, basil leaves, pine nuts, garlic, nutritional yeast, and lemon juice

Blend until smooth, adding a splash of water if needed to reach desired consistency

In a large bowl, toss cooked noodles with miso pesto sauce until well coated

Divide the noodle mixture into serving bowls

Top with cherry tomatoes, baby spinach, and sprinkle with salt, pepper, and optional red pepper flakes

Serve hot and enjoy!

Slow Cooker Macaroni and Cheese

With this slow cooker macaroni and cheese recipe, you can enjoy the ultimate comfort food. It's creamy, cheesy, and so delicious that it's great for potlucks or nights in.

Ingredients:

• 16 oz elbow macaroni
• 4 cups shredded sharp cheddar cheese
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 4 cups milk
• 1/2 cup unsalted butter, melted
• 1/4 cup all-purpose flour
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp onion powder

Instructions:

Cook macaroni according to package instructions, drain, and set aside

In a separate bowl, whisk together melted butter, flour, salt, pepper, garlic powder, and onion powder until smooth

Gradually whisk in milk until fully combined

In the slow cooker, layer cooked macaroni and shredded cheeses

Pour milk mixture over the top

Cover and cook on low for 2-3 hours, or until cheese is melted and bubbly

Stir occasionally to ensure even cooking

Once done, serve hot and enjoy!

Parmesan Quinoa Patty Burger

These Parmesan Quinoa Patty Burgers are a quick and easy way to make a tasty and protein-rich alternative to regular hamburgers. The quinoa patties are full of fresh vegetables and Parmesan cheese, which makes them a tasty and healthy choice for burger fans.

Ingredients:

• 1 cup cooked quinoa
• 1/2 cup grated Parmesan cheese
• 1/4 cup breadcrumbs
• 1/4 cup finely chopped onion
• 1/4 cup finely chopped bell pepper
• 1/4 cup finely chopped fresh parsley
• 1 clove garlic, minced
• 1 egg
• Salt and pepper to taste
• 4 burger buns
• Lettuce leaves
• Sliced tomatoes
• Sliced red onion
• Ketchup and mustard for garnish

Instructions:

In a large bowl, combine the cooked quinoa, grated Parmesan cheese, breadcrumbs, chopped onion, chopped bell pepper, chopped fresh parsley, minced garlic, and egg

Season the mixture with salt and pepper to taste

Mix everything together until well combined

Divide the mixture into 4 equal portions and shape them into patties

Heat a skillet or grill over medium-high heat and lightly grease it with cooking spray or oil

Cook the quinoa patties for about 4-5 minutes on each side, or until they are golden brown and crispy

While the patties are cooking, toast the burger buns in the skillet or on the grill until they are lightly browned

Assemble the burgers by placing a lettuce leaf on the bottom half of each bun, followed by a quinoa patty, sliced tomatoes, and sliced red onion

Top each patty with ketchup and mustard as desired, and finish with the top half of the bun

Serve your Parmesan Quinoa Patty Burgers hot, and enjoy!

Sloppy Jacques Croque Monsieur meets Sloppy Joe Burger

This burger is a tasty mix of the classic Croque Monsieur and the Sloppy Joe. It has ground beef and pork, ham, Gruyre cheese, and a zesty sauce. It's a messy but delicious meal.

Ingredients:

• 1 lb ground beef
• 1/2 lb ground pork
• 1/2 cup diced onion
• 1/2 cup diced green bell pepper
• 2 cloves garlic, minced
• 1 cup diced ham
• 1/2 cup grated Gruyre cheese
• 1/4 cup mayonnaise
• 2 tablespoons Dijon mustard
• 2 tablespoons ketchup
• 1 teaspoon Worcestershire sauce
• Salt and pepper to taste
• 4 burger buns

Instructions:

Heat up a large skillet over medium-high heat

Add the ground beef and pork and brown them until they are fully cooked and no longer pink

Get rid of any extra fat

To the pan, add the green bell pepper, onion, and garlic that has been minced

For three to four minutes, or until the vegetables are soft, saut

Add the ground Gruyere cheese and diced ham and mix them in

Add two to three more minutes of cooking time, until the cheese melts and the ham is fully heated

Put the Dijon mustard, ketchup, Worcestershire sauce, salt, and pepper in a small bowl and mix them together

Add the sauce to the pan and mix it all together

For another two to three minutes, stir the mixture well and heat it up

Split the burger buns in half and toast them a little

Spread the mix of Sloppy Jacques, Croque Monsieur, and Sloppy Joes on the bottom half of each toasted bun

Place the other half of the bun on top and serve right away

Almond and Coconut Granola

This raw vegan almond and coconut granola is a delicious and nutritious alternative to traditional granola recipes. It's made with wholesome ingredients and is perfect for a healthy breakfast or snack option.

Ingredients:

• 2 cups raw almonds
• 1 cup shredded coconut
• 1/4 cup maple syrup
• 2 tablespoons coconut oil
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions:

In a food processor, pulse the raw almonds until roughly chopped

In a large mixing bowl, combine the chopped almonds, shredded coconut, maple syrup, coconut oil, vanilla extract, and a pinch of salt

Mix well to coat evenly

Spread the mixture evenly on a baking sheet lined with parchment paper

Dehydrate at 115F 46C for 8-12 hours or until crispy, stirring occasionally to ensure even drying

Once dried and crispy, remove from the dehydrator and let it cool completely

Store in an airtight container at room temperature

Serve with your favorite plant-based milk or yogurt, or enjoy it as a snack

Spring Vegetable Tart

This Paleo Spring Vegetable Tart is a delightful and healthy dish filled with fresh, seasonal vegetables and a nutty almond flour crust. It's perfect for a springtime brunch or as a light dinner option.

Ingredients:

• 2 cups almond flour
• 1/4 cup coconut flour
• 1/4 cup arrowroot flour
• 1/4 cup coconut oil, melted
• 1 egg
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup asparagus spears, chopped
• 1 cup cherry tomatoes, halved
• 1/2 cup fresh spinach, chopped
• 1/4 cup red onion, thinly sliced
• 2 cloves garlic, minced
• 3 large eggs
• 1/4 cup full-fat coconut milk
• 1/2 tsp dried thyme
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions:

Preheat your oven to 350F 175C

In a bowl, combine almond flour, coconut flour, arrowroot flour, melted coconut oil, 1 egg, 1/2 tsp salt, and 1/4 tsp black pepper

Mix until a dough forms

Press the dough evenly into a tart pan to form the crust

Bake in the preheated oven for 10-12 minutes, until it starts to firm up

While the crust is baking, heat a skillet over medium heat

Add a little coconut oil and saut asparagus, cherry tomatoes, spinach, red onion, and minced garlic until the vegetables are tender, about 5-7 minutes

Season with salt and pepper

In a separate bowl, whisk together 3 large eggs, coconut milk, dried thyme, salt, and pepper

Remove the tart crust from the oven and spread the sauted vegetable mixture evenly over the crust

Pour the egg mixture over the vegetables in the tart pan

Bake in the oven for an additional 20-25 minutes, or until the tart is set and the edges are golden brown

Let the tart cool slightly before garnishing with fresh basil leaves

Slice and serve

Enjoy your Paleo Spring Vegetable Tart!

Instant Pot Chicken Tortilla Soup

A quick and flavorful Chicken Tortilla Soup made effortlessly in the Instant Pot. Packed with tender chicken, beans, vegetables, and bold spices, topped with cheese, cilantro, and crispy tortilla strips.

Ingredients:

• 1 lb boneless, skinless chicken breasts, diced
• 1 can 15 oz black beans, drained and rinsed
• 1 can 15 oz diced tomatoes
• 1 cup frozen corn kernels
• 1 onion, chopped
• 1 bell pepper, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon paprika
• 4 cups chicken broth
• Salt and pepper to taste
• 1 cup shredded cheese for garnish
• 1/2 cup chopped fresh cilantro for garnish
• Tortilla strips or chips for garnish

Instructions:

Place diced chicken, black beans, diced tomatoes, corn, onion, bell pepper, and garlic in the Instant Pot

Add ground cumin, chili powder, paprika, salt, and pepper to the pot

Pour chicken broth over the ingredients in the Instant Pot

Close the Instant Pot lid and set the valve to sealing

Cook on high pressure for 10 minutes

Once done, do a quick release of pressure and open the Instant Pot

Stir the soup and adjust the seasoning if needed

Serve hot, garnished with shredded cheese, chopped cilantro, and tortilla strips or chips

Enjoy your delicious Instant Pot Chicken Tortilla Soup!