Vegan Meyer Lemon Blackberry Cheesecake Bars

Indulge in the refreshing flavors of Meyer lemon and juicy blackberries with these decadent vegan cheesecake bars. Creamy cashew-based filling pairs perfectly with the tangy sweetness of Meyer lemon and bursts of fresh blackberries, all atop a nutty almond-date crust.

Ingredients:

• 1 cup raw cashews, soaked overnight
• 1 cup coconut cream
• 1/4 cup maple syrup
• 1/4 cup coconut oil, melted
• 2 Meyer lemons, zest and juice
• 1 tsp vanilla extract
• 1 cup blackberries
• 1 cup almonds
• 1 cup dates, pitted
• Pinch of salt

Instructions:

Preheat oven to 350F 175C

In a food processor, blend almonds, dates, and a pinch of salt until a sticky dough forms

Press the dough into the bottom of a lined baking dish to form the crust

Bake the crust for 10 minutes, then let it cool

In a blender, combine soaked cashews, coconut cream, maple syrup, melted coconut oil, lemon zest, lemon juice, and vanilla extract

Blend until smooth and creamy

Pour the cheesecake mixture over the cooled crust

Drop blackberries evenly over the cheesecake mixture and gently swirl with a toothpick

Chill in the refrigerator for at least 4 hours, or until set

Once set, slice into bars and serve chilled

French Dip 805

A delicious and savory French dip sandwich made effortlessly in the slow cooker, featuring tender beef and melted provolone cheese, served on toasted French rolls with a flavorful au jus dipping sauce.

Ingredients:

• 3 lbs beef chuck roast
• 1 onion, sliced
• 4 cloves garlic, minced
• 1 cup beef broth
• 1/2 cup soy sauce
• 1/4 cup Worcestershire sauce
• 1 tbsp Dijon mustard
• 1 tsp dried thyme
• 1/2 tsp black pepper
• 8 French rolls
• 8 slices provolone cheese

Instructions:

Place beef chuck roast, sliced onion, and minced garlic in the slow cooker

In a mixing bowl, combine beef broth, soy sauce, Worcestershire sauce, Dijon mustard, dried thyme, and black pepper

Pour over the beef in the slow cooker

Cover and cook on low for 8-10 hours or on high for 4-5 hours, until the beef is tender and falls apart easily

Remove beef from the slow cooker and shred using two forks

Preheat the broiler

Split French rolls and place them on a baking sheet

Toast under the broiler for 1-2 minutes, until lightly golden

Place shredded beef on the bottom half of each toasted roll and top with a slice of provolone cheese

Return the assembled sandwiches to the oven and broil for an additional 1-2 minutes, until the cheese is melted and bubbly

Serve the French dip sandwiches warm with a side of the cooking liquid for dipping

Slow Cooker Tomato Basil Chicken

This Slow Cooker Tomato Basil Chicken is a flavorful and easy-to-make dish thats perfect for a keto-friendly meal. The combination of tender chicken breasts with the richness of tomatoes and the freshness of basil creates a satisfying and comforting meal.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 can 14 oz diced tomatoes
• 1/4 cup fresh basil, chopped
• 3 cloves garlic, minced
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions:

Season chicken breasts with salt and pepper

In a slow cooker, combine diced tomatoes, chopped basil, minced garlic, and olive oil

Add seasoned chicken breasts to the slow cooker, making sure they are submerged in the tomato mixture

Cook on low for 6-8 hours or on high for 3-4 hours, until chicken is cooked through and tender

Serve hot, garnished with additional fresh basil if desired

Orange Pecan Waffles with Fruit

You can enjoy these orange pecan waffles for breakfast. They have the sour taste of fresh oranges and the crunchy texture of pecans. Add a bunch of different fresh fruits on top to give them a color and flavor boost.

Ingredients:

• 1 1/2 cups all-purpose flour
• 2 tablespoons sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 2 large eggs
• 1 1/2 cups milk
• 1/4 cup fresh orange juice
• 1/4 cup chopped pecans
• 1 teaspoon grated orange zest
• 2 tablespoons melted butter
• 1 cup mixed fresh fruit e
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• , strawberries, blueberries, and bananas

Instructions:

Put the flour, sugar, baking powder, and salt in a large bowl and mix them together

Add the eggs, milk, fresh orange juice, grated orange zest, and melted butter to a different bowl and mix them together using a whisk

Add the wet ingredients to the dry ones and mix them together just until they are mixed

Add the chopped pecans and mix them in

Warm up your waffle iron and use non-stick cooking spray to lightly coat it

Follow the makers directions and pour the waffle batter onto the hot waffle iron

Cook until golden brown and crisp

Put a mix of fresh fruits on top of the hot waffles to serve

Have fun with your tasty Orange Pecan Waffles and Fruit

SPICY Chicken & Corn Chowder

This SPICY Chicken & Corn Chowder is a warm and tasty soup that is great for cold days. When you mix tender chicken, sweet corn, and spicy seasonings, you get a filling meal.

Ingredients:

• 1 tbsp olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 2 cups cooked chicken breast, shredded
• 2 cups frozen corn kernels
• 1 can 14 oz diced tomatoes
• 4 cups chicken broth
• 1 cup heavy cream
• 1 tsp cumin
• 1 tsp chili powder
• 1/2 tsp cayenne pepper
• Salt and pepper to taste
• Fresh cilantro, for garnish

Instructions:

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

Put in the minced garlic and diced onion and saut until the onion is soft

Add broken up chicken, frozen corn, diced tomatoes, heavy cream, cumin, chili powder, cayenne pepper, salt, and pepper

Mix everything together

Bring the mixture to a low boil, then stir it every now and then for 20 to 25 minutes

Check the seasoning and make changes if needed

Serve hot with fresh cilantro on top

Slow Cooker Pork Chops and Onions with Potatoes

Slow Cooker Pork Chops and Onions with Potatoes is a convenient and flavorful dish that cooks to perfection in the slow cooker. The combination of tender pork chops, caramelized onions, and thinly sliced potatoes makes for a delicious and satisfying meal.

Ingredients:

• 4 bone-in pork chops
• 2 large onions, thinly sliced
• 4 medium-sized potatoes, thinly sliced
• 1 cup chicken broth
• 2 tsp garlic powder
• 2 tsp onion powder
• 1 tsp paprika
• 1 tsp dried thyme
• Salt and pepper to taste
• 2 tbsp olive oil

Instructions:

Season pork chops with garlic powder, onion powder, paprika, dried thyme, salt, and pepper

In a large skillet, heat olive oil over medium-high heat

Sear the pork chops for 2-3 minutes on each side until browned

Transfer to the slow cooker

In the same skillet, add sliced onions and cook until softened

Layer the sliced potatoes over the pork chops in the slow cooker

Place the cooked onions on top of the potatoes

Pour chicken broth into the slow cooker

Cover and cook on low for 6-8 hours or until pork and potatoes are tender

Serve the Slow Cooker Pork Chops and Onions with Potatoes, spooning the flavorful juices over the top

Enjoy a hearty and comforting meal with minimal effort

Vegan Eggplant Cannelloni

This recipe for vegan eggplant cannelloni is a tasty take on a traditional Italian dish. Fill thin slices of eggplant with a tasty vegan ricotta mixture. Roll them up and bake them in marinara sauce until they are done. It doesnt have any grains or gluten and is full of healthy plant-based foods.

Ingredients:

• 2 large eggplants
• 1 cup of vegan ricotta cheese
• 1 cup of marinara sauce
• 1/2 cup of chopped fresh basil
• 2 cloves of garlic, minced
• Salt and pepper to taste
• Olive oil for cooking

Instructions:

Preheat the oven to 375F 190C

Slice the eggplants lengthwise into thin strips, about 1/4 inch thick

Heat olive oil in a large skillet over medium heat

Cook the eggplant slices for 2-3 minutes on each side until they are soft and pliable

Remove from the skillet and set aside

In a mixing bowl, combine the vegan ricotta cheese, minced garlic, chopped basil, salt, and pepper

Spread a thin layer of marinara sauce on the bottom of a baking dish

Take each eggplant slice and place a spoonful of the ricotta mixture at one end

Roll up the eggplant slice to enclose the filling and place it seam-side down in the baking dish

Repeat with the remaining eggplant slices and filling until all the ingredients are used

Once all the eggplant rolls are in the baking dish, pour the remaining marinara sauce over the top

Cover the baking dish with aluminum foil and bake in the preheated oven for 20-25 minutes, until the sauce is bubbly and the eggplant is tender

Serve hot, garnished with additional chopped basil if desired