Ingredients:

• 2 chicken breasts, sliced
• 
  
• 2 tablespoons olive oil
• 
  
• Salt and pepper to taste
• 
  
• 2 cloves garlic, minced
• 
  
• 1 cup mascarpone cheese
• 
  
• 1 lemon, zest and juice
• 
  
• 1/2 cup chicken broth
• 
  
• 8 ounces pasta of your choice
• 
  
• Fresh parsley for garnish
• 
  

Instructions:

Season chicken breasts with salt and pepper

Heat olive oil in a skillet over medium-high heat

Add chicken slices and cook until browned and cooked through, about 5-6 minutes per side

Remove chicken from skillet and set aside

In the same skillet, add minced garlic and cook for 1-2 minutes until fragrant

Add mascarpone cheese, lemon zest, lemon juice, and chicken broth to the skillet

Stir until well combined and creamy

Meanwhile, cook pasta according to package instructions until al dente

Drain and set aside

Return cooked chicken to the skillet and stir to coat in the sauce

Add cooked pasta to the skillet and toss until well coated in the sauce

Garnish with fresh parsley before serving

Ingredients:

• 1 can 15 oz black beans, drained and rinsed
• 
  
• 1 cup cooked corn kernels fresh, frozen, or canned
• 
  
• 1 cup diced tomatoes
• 
  
• 1 cup diced bell peppers red, yellow, or green
• 
  
• 1/2 cup diced red onion
• 
  
• 1/4 cup chopped fresh cilantro
• 
  
• 1 cup shredded cheddar cheese
• 
  
• 4 cups mixed greens lettuce, spinach, or your choice
• 
  
• 1/2 cup crushed tortilla chips
• 
  
• 1/4 cup sour cream
• 
  
• 1/4 cup salsa
• 
  
• 1/4 cup mayonnaise
• 
  
• 1 tsp chili powder
• 
  
• 1/2 tsp cumin
• 
  
• 1/4 tsp paprika
• 
  
• Salt and pepper to taste
• 
  

Instructions:

The black beans, corn, diced tomatoes, bell peppers, red onion, and fresh cilantro should all be combined in a big salad bowl

To make the creamy salsa dressing, combine the sour cream, salsa, mayonnaise, chili powder, cumin, paprika, salt, and pepper in a separate small bowl

Transfer the creamy salsa dressing to the large bowl and toss with the salad ingredients

Mix the salad until the dressing is evenly distributed among all the ingredients

Spoon the mixed greens onto each serving plate, then spoon the dressed salad mixture over top

Top every salad with crushed tortilla chips and shredded cheddar cheese

Enjoy and serve right away!

Ingredients:

• 4 cups kale, stems removed and chopped
• 
  
• 1 cup cooked quinoa, cooled
• 
  
• 1/2 cup cherry tomatoes, halved
• 
  
• 1/4 cup red onion, thinly sliced
• 
  
• 1/4 cup sunflower seeds
• 
  
• 1/4 cup almonds, sliced
• 
  
• 1/4 cup nutritional yeast
• 
  
• 1/4 cup fresh basil leaves
• 
  
• 1/4 cup fresh parsley leaves
• 
  
• 2 cloves garlic
• 
  
• 1/4 cup extra virgin olive oil
• 
  
• Juice of 1 lemon
• 
  
• Salt and pepper to taste
• 
  

Instructions:

In a large bowl, massage the kale with lemon juice and a pinch of salt for a few minutes until it becomes tender

Add cooked quinoa, cherry tomatoes, red onion, sunflower seeds, and almonds to the bowl with kale

In a food processor, combine nutritional yeast, basil, parsley, garlic, and olive oil

Pulse until smooth

Pour the pesto over the salad and toss until well combined

Season with salt and pepper to taste

Serve immediately or refrigerate for later

Ingredients:

• 2 cups almond flour
• 
  
• 1/4 cup coconut flour
• 
  
• 1/2 teaspoon baking soda
• 
  
• 1/4 teaspoon salt
• 
  
• 1/3 cup coconut oil, melted
• 
  
• 1/3 cup maple syrup
• 
  
• 1 teaspoon vanilla extract
• 
  
• 1/2 cup dairy-free chocolate chips
• 
  

Instructions:

Warm your oven up to 350F 175C and put parchment paper on a baking sheet

You will need a large bowl to mix the almond flour, coconut flour, baking soda, and salt together

Melt the coconut oil and mix it with the maple syrup and vanilla extract

Mix everything together well

The chocolate chips that don't contain dairy should be carefully mixed into the cookie dough

Make a ball out of about 1 tablespoon of dough at a time

Leave space between each cookie when you put the dough balls on the baking sheet that has been prepared

Press down on each dough ball a little with the palm of your hand or a fork

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

After taking the cookies out of the oven, let them cool for a few minutes on the baking sheet

Then, move them to a wire rack to cool all the way down

Have fun with your tasty Paleo Vegan Chocolate Chip Cookies!

Ingredients:

• 2 beef patties 1/4 lb each
• 
  
• 4 slices American cheese
• 
  
• 4 hamburger buns
• 
  
• 1/2 cup mayonnaise
• 
  
• 2 tbsp ketchup
• 
  
• 1 tbsp sweet pickle relish
• 
  
• 1/2 tsp white vinegar
• 
  
• 1/2 tsp sugar
• 
  
• 1/4 cup finely chopped onion
• 
  
• 2 cups shredded lettuce
• 
  
• 1/4 cup diced tomatoes
• 
  
• 1/4 cup pickled jalapeo slices
• 
  
• 1/4 tsp salt
• 
  
• 1/4 tsp black pepper
• 
  
• 1/4 tsp mustard
• 
  
• Vegetable oil for grilling
• 
  

Instructions:

Warm up your Weber grill over high heat 450 to 550 degrees Fahrenheit

To make the special sauce, put mayonnaise, ketchup, sweet pickle relish, white vinegar, sugar, and finely chopped onion in a small bowl and mix them together

Put away

On both sides, season the beef patties with salt and black pepper

Put the patties on a hot grill and cook for two to three minutes on each side for medium-rare, or longer if you like them more done

In the last minute of cooking, cover the grill and add a slice of American cheese to each patty

This will melt the cheese

Separate the hamburger buns and toast them briefly on the grill until they turn golden brown while the patties are cooking

On the bottom bun, spread the special sauce

Then, add the diced tomatoes, shredded lettuce, and pickled jalapeo slices

Cover the vegetables with the cooked patties and melt the cheese on top of them

Put a little mustard on the top bun and put it on top of the patties to finish the burger

Enjoy your hot In-N-Out Double Double Animal Style Burgers!

Ingredients:

• 1 pork tenderloin about 1
• 
  
• 5 lbs
• 
  
• 2 tablespoons olive oil
• 
  
• 2 teaspoons dried thyme
• 
  
• 2 teaspoons garlic powder
• 
  
• 1 teaspoon onion powder
• 
  
• 1 teaspoon paprika
• 
  
• Salt and black pepper, to taste
• 
  

Instructions:

Preheat your oven to 400F 200C

Place the pork tenderloin on a baking sheet or in a roasting pan

In a small bowl, mix together olive oil, dried thyme, garlic powder, onion powder, paprika, salt, and black pepper to create a spice rub

Rub the spice mixture evenly over the pork tenderloin, ensuring all sides are coated

Bake in the preheated oven for approximately 20-25 minutes or until the internal temperature reaches 145F 63C

Remove the pork from the oven and let it rest for a few minutes before slicing

Slice the pork tenderloin into medallions and serve

Enjoy your perfectly baked pork tenderloin!

Ingredients:

• 2 lbs small red potatoes, quartered
• 
  
• 1/4 cup butter, melted
• 
  
• 2 cloves garlic, minced
• 
  
• 1/4 cup chopped fresh parsley
• 
  
• 1/2 tsp salt
• 
  
• 1/4 tsp black pepper
• 
  
• 1/4 cup grated Parmesan cheese
• 
  

Instructions:

Place quartered potatoes in a slow cooker

In a small bowl, mix melted butter, minced garlic, chopped parsley, salt, and black pepper

Pour the butter mixture over the potatoes and toss to coat

Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until potatoes are tender

Sprinkle grated Parmesan cheese over the cooked potatoes before serving

Ingredients:

• 1 lb ground beef
• 
  
• 1 onion, chopped
• 
  
• 2 cloves garlic, minced
• 
  
• 1 24 oz jar spaghetti sauce
• 
  
• 1 cup water
• 
  
• 8 oz spaghetti, broken into thirds
• 
  
• 1 cup shredded mozzarella cheese
• 
  
• 1/4 cup grated Parmesan cheese
• 
  
• 1/4 cup chopped fresh parsley
• 
  
• Salt and pepper to taste
• 
  

Instructions:

With the heat on medium, cook the ground beef, onion, and garlic in a skillet until the beef is browned and the onion is soft

Get rid of extra fat

Put the beef mixture in a slow cooker

Add the broken spaghetti, spaghetti sauce, and water, and mix them together

Keep the lid on and cook on low for 4 to 6 hours, or until the spaghetti is soft

Add some mozzarella and Parmesan cheese on top

Put the lid back on and cook for another 10 to 15 minutes, or until the cheese melts

Before you serve, sprinkle with chopped parsley

Add pepper and salt to taste

Ingredients:

• 1 cup 2 sticks unsalted butter, softened
• 
  
• 1 cup granulated sugar
• 
  
• 1 cup brown sugar, packed
• 
  
• 2 large eggs
• 
  
• 2 teaspoons vanilla extract
• 
  
• 2 cups all-purpose flour
• 
  
• 1 teaspoon baking powder
• 
  
• 1 teaspoon baking soda
• 
  
• 1/2 teaspoon salt
• 
  
• 1 cup semi-sweet chocolate chips
• 
  
• 1 cup caramel bits or chopped caramel candies
• 
  
• Sea salt flakes for garnish
• 
  

Instructions:

Preheat your oven to 350F 175C and line a baking sheet with parchment paper

In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth and creamy

Beat in the eggs one at a time, then stir in the vanilla extract

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt

Gradually add the dry ingredients to the wet mixture and mix until just combined

Fold in the chocolate chips and caramel bits

Drop rounded tablespoons of cookie dough onto the prepared baking sheet, spacing them about 2 inches apart

Bake in the preheated oven for 10-12 minutes or until the edges are golden brown but the centers are still soft

Remove from the oven and immediately sprinkle sea salt flakes on top of each cookie while they are still hot

Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely

Enjoy your delicious homemade salted caramel chocolate chip cookies!