Easy Greek Salad with Greek Vinaigrette Dressing

This Easy Greek Salad is a healthy and refreshing dish that tastes like Greece all in one bowl. The tangy Greek vinaigrette dressing goes well with the crunchy vegetables, salty olives, and creamy feta cheese. It goes well with any Mediterranean-style meal or can be eaten on its own as a light and filling salad.

Ingredients:

• 2 cups of cherry tomatoes, halved
• 1 cucumber, diced
• 1 red onion, thinly sliced
• 1 green bell pepper, chopped
• 1/2 cup Kalamata olives, pitted
• 1/2 cup feta cheese, crumbled
• 1/4 cup fresh parsley, chopped
• 1/4 cup extra-virgin olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions:

In a large salad bowl, combine the cherry tomatoes, cucumber, red onion, green bell pepper, Kalamata olives, and feta cheese

In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and pepper to make the Greek vinaigrette dressing

Drizzle the dressing over the salad ingredients

Toss the salad gently to coat all the ingredients with the dressing

Sprinkle fresh parsley on top for garnish

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

Serve chilled and enjoy!

Peach Sundae with Caramel Croutons

Indulge in the sweet and fruity combination of ripe peaches, creamy vanilla ice cream, and decadent caramel sauce, topped with crunchy caramel croutons for a delightful twist on the classic sundae.

Ingredients:

• 4 ripe peaches, peeled and sliced
• 2 cups vanilla ice cream
• 1/2 cup caramel sauce
• 1 cup croutons

Instructions:

Serve the peaches in bowls with slices of them on top

Place an ice cream scoop on top of each bowl

Spread a lot of caramel sauce over the peaches and ice cream

Add croutons on top to make it crunchier

Serve right away and enjoy!

Vegan Mapo Tofu Stir-Fry

Savor the flavors of this vegan Mapo Tofu stir-fry, which are savory and spicy. In just thirty minutes, this delicious and speedy dish can be prepared!

Ingredients:

• 1 package of firm tofu, cubed
• 2 tablespoons vegetable oil
• 3 cloves garlic, minced
• 1 thumb-sized piece of ginger, minced
• 1/4 cup vegetable broth
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon red miso paste
• 1 tablespoon doubanjiang spicy bean paste
• 1 teaspoon Szechuan peppercorns, crushed
• 1 teaspoon sugar
• 1/2 teaspoon cornstarch mixed with 1 tablespoon water
• 2 green onions, chopped
• Cooked rice for serving

Instructions:

After pressing the tofu to get rid of extra water, chop it into bite-sized pieces

In a big pan or wok, heat up one tablespoon of vegetable oil on medium-high heat

Stir-fry the cubed tofu until it turns golden brown

After taking the tofu out of the pan, set it aside

Add the final tablespoon of vegetable oil to the same pan

Add the minced ginger and garlic, and saut for approximately one minute, or until fragrant

Add the crushed Szechuan peppercorns and doubanjiang, and cook for an additional minute

Stir in the sugar, red miso paste, rice vinegar, soy sauce, and vegetable broth

Mix thoroughly

Once the sauce has thickened, return the tofu to the pan and simmer for five to seven minutes

Stir in the cornstarch-water mixture to further thicken the sauce

Add chopped green onions as a garnish

Present the Vegetable Mapo Tofu Over cooked rice, stir-fry

Slow Cooker Chicken and Vegetable Stew

In the slow cooker, you can make this hearty chicken and vegetable stew that is great for a cold night in. There's tender chicken, healthy vegetables, and tasty herbs in it.

Ingredients:

• 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
• 4 carrots, peeled and chopped
• 2 potatoes, peeled and diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can 14
• 5 oz diced tomatoes
• 4 cups chicken broth
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste

Instructions:

Chicken, carrots, potatoes, onion, garlic, diced tomatoes, chicken broth, thyme, rosemary, salt, and pepper should all be put in a slow cooker

Turn the heat to low and cook for 6 to 8 hours or on high for 3 to 4 hours, until the chicken is done and the vegetables are soft

Enjoy while hot!

Knitted Sweater Cake Pops

Delight your taste buds and craft a cozy ambiance with these adorable knitted sweater cake pops. Perfect for winter gatherings or any knitting enthusiast's celebration.

Ingredients:

• 2 cups cake crumbs chocolate or vanilla
• 1/2 cup frosting chocolate or vanilla
• 1 cup candy melts assorted colors
• Edible food coloring
• Decorative sprinkles

Instructions:

In a bowl, mix cake crumbs and frosting until well combined

Shape the mixture into small balls resembling mini sweaters

Melt candy melts in different colors in separate bowls

Dip each cake pop into the melted candy, coating it evenly

Allow excess candy to drip off, then place on a parchment-lined tray

Use edible food coloring to create knitted sweater patterns on the cake pops

Add decorative sprinkles to enhance the design

Let the cake pops cool and harden completely before serving

Crock-pot Cube Steak

Tender cube steaks cooked low and slow in a savory mushroom and onion gravy.

Ingredients:

• 4 cube steaks
• 1 packet dry onion soup mix
• 1 can cream of mushroom soup
• 1/4 cup water
• Salt and pepper to taste

Instructions:

Season cube steaks with salt and pepper

In a bowl, mix together dry onion soup mix, cream of mushroom soup, and water

Place seasoned cube steaks in the bottom of a slow cooker

Pour soup mixture over the steaks

Cover and cook on low for 6-8 hours, or until steaks are tender

Serve hot over mashed potatoes or rice

Banana-Coconut Cake Parfait

Eat this gluten-free, dairy-free, and refined sugar-free Banana-Coconut Cake Parfait and feel good about it. With toasted coconut and fresh berries on top, this treat is made with layers of moist banana-coconut cake cubes and creamy coconut yogurt.

Ingredients:

• 3 ripe bananas, mashed
• 1 cup coconut flour
• 1/2 cup almond flour
• 1/4 cup coconut oil, melted
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• Pinch of salt
• 1 cup coconut yogurt
• 1/2 cup shredded coconut, toasted
• Fresh berries for garnish

Instructions:

Preheat the oven to 350F 175C

In a large bowl, combine mashed bananas, coconut oil, maple syrup, and vanilla extract

In a separate bowl, mix coconut flour, almond flour, baking powder, baking soda, and salt

Gradually add the dry ingredients to the wet ingredients, stirring until well combined

Pour the batter into a greased cake pan and bake for 25-30 minutes, or until a toothpick inserted comes out clean

Allow the cake to cool completely, then cut it into small cubes

In serving glasses, layer coconut yogurt, cake cubes, and toasted shredded coconut

Repeat the layers until the glass is filled, finishing with a dollop of coconut yogurt on top

Garnish with fresh berries and an extra sprinkle of shredded coconut

Serve immediately and enjoy!