This sweet potato hash recipe is a healthy, delicious, vegetarian side that is easy to make and can even be a full meal.

Categories Clean, Paleo, Side, Vegan, Vegetarian 

Difficulty Easy 

Prep Time 5 minutes

Cook Time 25 minutes

Total Time 30 minutes

Servings 4

Calories 157 kcal

Author Lacey Baier

10 Minutes

Easy

30 Minutes

9 Servings

Preheat oven to 400ºF. Lay thawed puff pastry out on a floured work surface. Roll the puff pastry into a 12 x 12 inch square. 

Gently move the sheet to an 8 x 8 inch baking dish and fit the puff pastry into the dish. Make sure the pastry comes up the ides of the dish. Crimp the edges along the top with a fork to help the pastry hold to the sides.

Crack eggs into a large bowl. Add half-and-half and whisk until very frothy. Add ¾ teaspoon salt and ground pepper to taste. Add shredded cheese. Stir well to combine. (This is the time to add additional ingredients if desired.)

Pour the egg mixture into the prepared crust. Bake for 25–35 minutes, until the center is puffy and the crust is golden. Cool for 5 minutes before cutting.

Stuffed Bell Peppers

15 Minutes

Easy

1 Hours

6 Servings

Cut the tops off the peppers. Remove and discard the stems, then finely chop the tops; set aside. Scoop out the seeds and as much of the membrane as you can. Place in a plastic bag or other fridge container.

Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Add the beef, season with salt and pepper and cook, breaking up the lumps, until the meat is cooked through. Remove to a plate.

Add a little more olive oil to the pan. Add the onions and chopped peppers and cook until beginning to soften, 3 to 4 minutes. Add the garlic and zucchini and cook for another minute. Add the tomatoes and season with salt and pepper. Cook until everything is heated through, then stir in the beef and rice. Taste and adjust the seasoning. Stir in 1 1/2 cups of the cheese. Allow the mixture to cool and store it in a fridge container. Store the extra cheese in a small container. (All ingredients can stay in the fridge for up to 3 days.)

When you're ready to make dinner, preheat the oven to 350 degrees F.

Place the peppers cut-side up in a baking dish just large enough to hold them upright. Fill the peppers with the rice mixture and top each with a sprinkle of the remaining 1/2 cup cheese. Pour a small amount of water into the bottom of the baking dish. Cover with foil and bake for 30 minutes. Uncover and bake until the peppers are soft and the cheese is melted and lightly browned, another 15 to 20 minutes.

Serve piping hot!

Slow Cooker Brown Sugar Garlic Chicken made with just five ingredients, you can set it in the morning in just minutes and have the perfect weeknight meal!

Note: click on times in the instructions to start a kitchen timer while cooking.

20 mins

Cook time

6 hours

Total time

6 hours 20 mins

 

Tender and juicy seasoned and pan seared chicken thighs slow cook with a flavorful and light cilantro lime sauce. This meal is packed with flavor and absolutely delicious!

Author: Alyssa

Serves: 4-6

INGREDIENTS

INSTRUCTIONS

HOW DO YOU MAKE BEEF AND CABBAGE SOUP?

Prepare beef- You start by seasoning the ground beef. Shape into balls and brown in oil. Drain the grease.  

Prepare veggies- Chop cabbage and tomatoe into large chunks. Cut one  onion into rings. Chop 3 stalks of celery. 

Put it together- add veggies to meatball pot, cabbage first. Cover with  other veggies and one can ofkidney  beans. 

Add seasoning & liquid- sprinkle salt, pepper, garlic powder, onion powder, and fennel. Cover with beef broth or tomato juice (whichever we have).  

Let this all simmer on low to medium heat until cabbage is tender. 

This Easy One Pot Roasted Chicken Dinner recipe is SO easy to make, and it's the perfect family meal with all the fixings and gravy, made in only one pan!

Prep Time 30 minutes

Cook Time 30 minutes

Resting time 10 minutes

Total Time 1 hour

Servings 6 servings

Author Chrissie (thebusybaker.ca)

Prep Time 10 minutes

Cook Time 45 minutes

Resting Time 10 minutes

Total Time 1 hour 5 minutes

Servings 2 to 3 servings

Preheat your oven to 400°F and lightly grease a 7x5-inch baking dish. Set aside.

Creamy Garlic Shrimp With Parmesan is a deliciously easy Shrimp Recipe! Coated in a rustic and buttery sauce ready in less than 10 minutes, people will think there is a hidden chef in your kitchen! Transform ingredients you most likely already have in your refrigerator into an incredible dinner!

Prep Time

10 mins

Cook Time

10 mins

Total Time

20 mins

Course: Dinner

Cuisine: American

Keyword: Shrimp

 

Servings: 4 people

 

Calories: 488kcal

 

Author: Karina

*Use a good quality dry white wine such as a pinot griot or chardonnay.White wine can also be substituted for chicken broth or left out completely. The flavour in the sauce will be altered.**I use reduced fat cream (or light cream) for this recipe. Substitute with half and half if you wish, being careful not to bring the sauce to a boil or it may curdle. You can also use evaporated milk as a low calorie substitution.Heavy or thickened cream may also be used and will not require thickening with cornstarch. Allow cream to reduce in a gentle simmer until thickened to your liking.

Calories: 488kcal | Carbohydrates: 4g | Protein: 30g | Fat: 44g | Saturated Fat: 25g | Cholesterol: 234mg | Sodium: 110mg | Potassium: 223mg | Vitamin A: 35.3%| Vitamin C: 11.2% | Calcium: 37.5% | Iron: 15.6%