Summer Fruit Salad With Whipped Cream

Ingredients

• Servings: 8
• dressing:
• 1/3 cup water
• 5 tablespoons white sugar
• 1/4 cup raspberry-flavored liqueur (such as chambord®)
• 2 tablespoons fresh lemon juice
• fruit salad:
• 2 cups diced nectarines
• 1 cup pitted and halved sweet cherries
• 1 cup sliced strawberries
• 1 cup fresh raspberries
• 1 cup fresh blueberries
• whipped cream topping:
• 1/3 cup heavy whipping cream
• 2 teaspoons white sugar
• 1 teaspoon raspberry-flavored liqueur (such as chambord®)
• 3 tablespoons toasted slivered almonds

Recipe

Preparation Time: 30 mins Cook Time: 10 mins Ready Time: 40 mins


• stir water, 5 tablespoons sugar, 1/4 cup raspberry-flavored liqueur, and lemon juice together in a saucepan over medium-low heat. bring the mixture to a boil, reduce heat to low, and simmer, stirring frequently, until the sugar dissolves completely, about 8 minutes. set aside to cool.
• mix nectarines, cherries, strawberries, raspberries, and blueberries in a large bowl. pour the cooled sugar mixture over the fruit and toss gently to coat.
• beat heavy whipping cream and 2 teaspoons sugar in a bowl with an electric hand mixer on high until stiff peaks form. fold 1 teaspoon raspberry-flavored liqueur into the whipped cream; spoon over the fruit salad and sprinkle evenly with almonds.

Whipped Butternut Squash

Ingredients

• Servings: 8
• 1 butternut squash, halved lengthwise and seeded
• 1/4 cup butter, divided
• 1/4 cup brown sugar, divided
• 1/8 teaspoon apple pie spice

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 25 mins


• preheat oven to 350 degrees f (175 degrees c). grease a baking sheet.
• place squash, cut-side up, on the prepared baking sheet. place 1 tablespoon butter and 1 tablespoon brown sugar into the cavity of each squash half.
• bake in the preheated oven until skin is crispy and flesh is tender, about 1 hour. cool until squash is easily handled, about 10 minutes.
• scoop flesh into a large bowl; add remaining butter, brown sugar, and apple pie spice. whip squash mixture with an electric mixer on medium speed until fluffy.

spicy hot corn

Ingredients

• Servings: 8
• 1/4 cup butter
• 2 tablespoons minced onion
• 1 large clove garlic, minced
• 8 ounces cream cheese
• 2 (12 ounce) cans sweet corn, drained
• 2 tablespoons chopped jalapeno pepper
• salt and ground black pepper to taste

Recipe

Preparation Time: 10 mins Cook Time: 40 mins Ready Time: 50 mins


• preheat oven to 350 degrees f (175 degrees c).
• melt butter in a saucepan over medium-high heat. saute onion and garlic in hot butter until tender, about 5 minutes. stir cream cheese with the onion mixture until melted and smooth; add corn and jalapeno pepper. season the mixture with salt and black pepper; pour into a casserole dish.
• bake until beginning to brown around edges, about 35 minutes.

huevos d'elena (aka huevostadas)

Ingredients

• Servings: 2
• 1 potato, diced
• 1/2 pound lean ground beef
• 1/2 cup diced yellow onion
• 2 tablespoons diced red bell pepper
• 1 clove garlic, minced
• 1/2 cup salsa
• 1 teaspoon chili powder
• 1/4 teaspoon ground cumin
• seasoned salt to taste
• ground black pepper to taste
• 1 teaspoon olive oil, or as needed
• 4 eggs
• 4 crispy tostada shells, warmed
• 1 tablespoon chopped fresh cilantro, or to taste (optional)

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins


• place potato into a large pot and cover with salted water; bring to a boil. reduce heat to medium-low and simmer until tender, 10 to 15 minutes. drain.
• heat a large skillet over medium-high heat. cook and stir beef, onion, red bell pepper, and garlic in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. add potato, salsa, chili powder, cumin, seasoned salt, and pepper to ground beef mixture; cook and stir over low heat until heated through, 3 to 5 minutes.
• heat olive oil in a skillet over medium heat; crack eggs into the hot oil. cook until lightly browned, about 3 minutes per side.
• place tostada shells on a serving plate; top each with beef-potato mixture. layer 1 egg each tostada; sprinkle with cilantro.

Cake Mix Cookies

Ingredients

• Servings: 24
• 1 (15.25 ounce) package yellow cake mix
• 2 eggs
• 1/2 cup vegetable oil
• 1/2 (11 ounce) package chocolate chips

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 35 mins


• preheat oven to 350 degrees f (175 degrees c).
• mix cake mix, eggs, and vegetable oil together in a bowl until well mixed; fold in chocolate chips. roll cookie dough into 12 balls and arrange on a baking sheet.
• bake in the preheated oven until lightly browned around the edges, 7 to 9 minutes. cool on the baking sheet 2 to 3 minutes before transferring to a wire rack to cool.

overnight sweet potato oatmeal for one

Ingredients

• Servings: 1
• 1/3 cup water
• 1/4 cup plain fat-free greek yogurt
• 1/4 cup old-fashioned rolled oats
• 1/2 scoop vanilla protein powder
• 1 tablespoon ground flax seed
• 1 1/2 teaspoons chia seeds
• 1/2 teaspoon spice
• 1/4 cup sweet potato puree
• 2 tablespoons water

Recipe

Preparation Time: 10 mins Ready Time: 8 hrs 10 mins


• stir 1/3 cup water, yogurt, oats, protein powder, ground flax seed, chia seeds, and spice together in a bowl; add sweet potatoes and 2 tablespoons water and stir until well mixed.
• refrigerate 8 hours to overnight.

Easy And Quick Black Bean Soup

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 2 stalks celery, chopped
• 1 carrot, chopped
• 1/2 yellow onion, chopped
• 3 cloves garlic, chopped
• 2 (15 ounce) cans black beans, undrained
• 3/4 cup chicken broth
• 1/4 cup orange juice
• 2 teaspoons cayenne pepper
• 1 teaspoon chili powder

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 40 mins


• heat olive oil in a dutch oven or large saucepan over medium-high heat. saute celery, carrot, onion, and garlic in hot oil until fragrant, about 5 minutes.
• stir black beans, chicken broth, orange juice, cayenne pepper, and chili powder with the vegetables in the pot; bring to a boil, reduce heat to medium-low, and simmer until the carrots are soft, about 15 minutes.
• ladle about half the solids into a blender. add enough liquid so the solids are completely submerged. hold lid in place and pulse blender a few times before leaving on to puree. return pureed mixture to pot and stir.