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This Pan-Roasted Lemon Rosemary Chicken is a quick and flavorful dish that's perfect for a weeknight dinner. The chicken breasts are seared to golden perfection and then simmered in a tangy lemon and rosemary-infused pan sauce. Ingredients: 4 chicken breasts Salt and pepper to taste 2 tablespoons olive oil 2 cloves garlic, minced 2 tablespoons fresh rosemary, chopped 1 cup chicken broth Juice of 1 lemon Zest of 1 lemon 2 tablespoons butter 1 tablespoon all-purpose flour Instructions: Season chicken breasts with salt and pepper on both sides Heat olive oil in a large skillet over medium-high heat Add chicken breasts to the skillet and cook until golden brown, about 6-7 minutes per side Remove chicken from skillet and set aside In the same skillet, add minced garlic and chopped rosemary Cook for 1-2 minutes until fragrant Deglaze the skillet with chicke

There is nothing easier than making this slow cooker chicken curry. It tastes great and makes you feel good. If you let it cook slowly, the spices will blend perfectly with the soft chicken, making a tasty meal. Ingredients: 1 lb boneless, skinless chicken thighs 1 onion, diced 2 cloves garlic, minced 1 can 14 oz diced tomatoes 1 can 14 oz coconut milk 2 tablespoons curry powder 1 teaspoon ground turmeric 1 teaspoon ground cumin Salt and pepper to taste Cooked rice, for serving Fresh cilantro, for garnish optional Instructions: Place chicken thighs, diced onion, minced garlic, diced tomatoes, coconut milk, curry powder, turmeric, cumin, salt, and pepper into the slow cooker Stir to combine ingredients Cover and cook on low for 6-8 hours or high for 3-4 hours, until chicken is tender and flavors have melded Serve chicken curry over cooked rice Garnish with fre

A tangy and creamy oil-free vegan coleslaw dressing that is perfect for adding flavor to your favorite coleslaw mix. It's quick and easy to make, and you won't miss the oil! Ingredients: 1/2 cup unsweetened vegan yogurt 2 tablespoons apple cider vinegar 1 tablespoon Dijon mustard 1 tablespoon maple syrup 1/4 teaspoon garlic powder Salt and pepper to taste 1 tablespoon chopped fresh parsley optional Instructions: In a small bowl, whisk together the vegan yogurt, apple cider vinegar, Dijon mustard, maple syrup, garlic powder, salt, and pepper until well combined Adjust seasoning to taste If desired, stir in chopped fresh parsley for added flavor and color Pour the dressing over your favorite coleslaw mix and toss until well coated Refrigerate for at least 30 minutes before serving to allow the flavors to meld together Serve chilled and enjoy!

These bright Buddha bowls are full of healthy foods and tasty flavors. The dish looks beautiful and tastes earthy thanks to the beetroot falafel. The fresh vegetables and quinoa make it a satisfying whole. Great for a healthy meal that fills you up! Ingredients: 2 cups cooked chickpeas 1 cup grated beetroot 1/4 cup chopped parsley 3 cloves garlic, minced 2 tablespoons tahini 1 tablespoon ground cumin 1 teaspoon ground coriander 1/2 teaspoon salt 1/4 teaspoon black pepper 1 tablespoon olive oil 1 cup cooked quinoa 2 cups mixed salad greens 1 cucumber, sliced 1 avocado, sliced 1/4 cup hummus 2 tablespoons lemon juice 2 tablespoons water Salt and pepper to taste Instructions: In a food processor, combine chickpeas, grated beetroot, parsley, garlic, tahini, cumin, coriander, salt, and pepper Pulse until well combined but still slightly chunky

They are a plant-based take on a traditional Polish dish, pasties. They are wrapped in flaky puff pastry and filled with sour sauerkraut, onions, and garlic. Ingredients: 1 cup sauerkraut, drained and chopped 1 onion, finely chopped 2 cloves garlic, minced 1 teaspoon caraway seeds 1/2 teaspoon smoked paprika Salt and pepper to taste 1 package vegan puff pastry, thawed 2 tablespoons olive oil, for brushing Instructions: Warm the oven up to 400F 200C and put parchment paper on a baking sheet Put olive oil in a pan and heat it over medium-low heat It will take about 5 minutes of cooking after adding the onion and garlic until they are soft Put in the smoked paprika, caraway seeds, salt, and pepper Stir every now and then for another 5 minutes Take it off the heat and let it cool down a bit Put some flour on a surface and roll out the puff pastry Make squares out

You can put sweet or savory things inside these crepes, so they're great for breakfast, brunch, or dessert. Do something different with your fillings! Ingredients: 1 cup all-purpose flour 2 large eggs 1 1/2 cups milk 2 tablespoons melted butter 1/4 teaspoon salt 1/4 teaspoon sugar Fillings of your choice e g , Nutella, strawberries, cheese, ham, mushrooms, spinach, etc Instructions: Put flour, eggs, milk, melted butter, salt, and sugar in a blender Mix until it's smooth Set a crepe pan or nonstick skillet over medium-high heat Use a little butter or oil to grease Pour 1/4 cup of the crepe batter into the pan and swirl it around to cover the bottom evenly For about two minutes, or until the edges begin to come away, cook After flipping the crepe, cook for an extra one to two minutes, until it's just barely golden brown Take it out of the pan an