Ingredients:

• 1 can 14 ounces tomato sauce
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• 1 teaspoon dried oregano
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Instructions:

In a bowl, combine the tomato sauce and dried oregano

Mix well until the oregano is evenly distributed in the sauce

Ingredients:

• 2 cups chocolate pudding
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• 1 cup whipped cream
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• 1 cup crushed graham crackers
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• 1 cup Reese's Peanut Butter Cups, chopped
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• 1/2 cup peanut butter, melted
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• 1/4 cup chocolate syrup
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Instructions:

Crush graham crackers and put them on the bottom of serving glasses

For the top, put chocolate pudding on top of the graham crackers

Spread peanut butter that has been melted over the pudding layer

On top, put chopped Reese's Peanut Butter Cups

Do this again and again until the glasses are full

Add some whipped cream on top

Add chocolate syrup on top

Put it in the fridge for at least an hour before you serve it

Ingredients:

• 4 boneless, skinless chicken breasts
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• 1 cup chopped onion
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• 2 cloves garlic, minced
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• 1 can 4 oz chopped green chilies
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• 1 can 14
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• 5 oz diced tomatoes, undrained
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• 1 teaspoon ground cumin
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• 1 teaspoon dried oregano
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• 1/2 teaspoon salt
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• 1/4 teaspoon black pepper
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• 1/4 cup chopped fresh cilantro optional
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• 1 cup shredded Monterey Jack cheese optional
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Instructions:

Place chicken breasts in the slow cooker

Add chopped onion, minced garlic, chopped green chilies, diced tomatoes, ground cumin, dried oregano, salt, and black pepper over the chicken

Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until chicken is tender and cooked through

Shred the chicken using two forks

Serve the chicken mixture over rice or with tortillas

If desired, top with chopped fresh cilantro and shredded Monterey Jack cheese before serving

Ingredients:

• 1/2 cup quinoa
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• 1 cup rolled oats
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• 2 cups coconut milk
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• 1 cup water
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• 1 tablespoon matcha powder
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• 2 tablespoons maple syrup
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• 1/4 teaspoon salt
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• 1/2 teaspoon vanilla extract
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• Toppings: shredded coconut, sliced banana, chopped nuts
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Instructions:

Use cold water to rinse the quinoa

Put quinoa, oats, coconut milk, water, matcha powder, maple syrup, and salt in a medium saucepan

Bring to a boil, then lower the heat and stir every now and then for 15 to 20 minutes

The mixture should be thickened after the quinoa is cooked

Take it off the heat and add the vanilla extract

Put oatmeal into bowls and top each one with banana slices, chopped nuts, and shredded coconut

If you want, drizzle with more maple syrup

Enjoy your warm creamy coconut matcha quinoa oatmeal!

Ingredients:

• 1 pound fresh salmon fillets, skinless
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• 1/4 cup mayonnaise
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• 2 tablespoons sweet chili sauce
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• 1 tablespoon sriracha sauce
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• 1 cup shredded lettuce
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• 1/2 cup diced cucumber
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• 1/2 cup diced red bell pepper
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• 1/4 cup chopped fresh cilantro
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• 8 small flour tortillas
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• Lime wedges for garnish
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• Salt and pepper to taste
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Instructions:

Preheat your grill to medium-high heat

Season the salmon fillets with salt and pepper

In a small bowl, mix together the mayonnaise, sweet chili sauce, and sriracha sauce to create the Bang Bang sauce

Set aside

Grill the salmon fillets for about 4-5 minutes per side, or until they are cooked through and have nice grill marks

Remove from the grill and let them rest for a few minutes

While the salmon is resting, warm the flour tortillas on the grill for about 20-30 seconds per side

Flake the grilled salmon into bite-sized pieces

To assemble the tacos, spread a spoonful of the Bang Bang sauce onto each tortilla

Add a portion of shredded lettuce, diced cucumber, diced red bell pepper, and flaked salmon on top of the sauce

Sprinkle chopped cilantro over the filling

Serve the Bang Bang Salmon Tacos with lime wedges for garnish

Enjoy your delicious Bang Bang Salmon Tacos!

Ingredients:

• 1 box chocolate cake mix
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• 1 cup water
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• 1/2 cup vegetable oil
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• 3 large eggs
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• 1 box instant chocolate pudding mix
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• 2 cups milk
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• 1/4 cup powdered sugar
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• 1/2 cup unsalted butter
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• 1/2 cup cocoa powder
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• 1 teaspoon vanilla extract
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• Pinch of salt
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• Sprinkles optional
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Instructions:

Preheat your oven to 350F 175C and line a muffin tin with cupcake liners

In a large mixing bowl, combine the chocolate cake mix, water, vegetable oil, and eggs

Mix until smooth and well combined

Fill each cupcake liner about 2/3 full with the cake batter

Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean

Remove from the oven and let them cool completely

While the cupcakes are cooling, prepare the chocolate pudding frosting

In a medium bowl, whisk together the instant chocolate pudding mix and 2 cups of milk

Refrigerate for about 5 minutes or until it thickens

In another mixing bowl, combine the powdered sugar, unsalted butter, cocoa powder, vanilla extract, and a pinch of salt

Beat until smooth and creamy

Gently fold the prepared chocolate pudding into the buttercream frosting until well combined

Once the cupcakes are completely cooled, frost them with the chocolate pudding frosting using a piping bag or a spatula

Top the cupcakes with sprinkles if desired

Serve and enjoy!

Ingredients:

• 1 cup creamy peanut butter
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• 1/2 cup powdered sugar
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• 1/2 teaspoon vanilla extract
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• 2 cups heavy cream
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• 1 can 14 ounces sweetened condensed milk
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• 1 batch brownie mix prepared as per package instructions
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• 1/2 cup chopped peanuts optional
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Instructions:

In a mixing bowl, combine creamy peanut butter, powdered sugar, and vanilla extract until smooth

In a separate large mixing bowl, whip the heavy cream until stiff peaks form

Gently fold in the sweetened condensed milk into the whipped cream until well combined

Fold in the peanut butter mixture until evenly distributed

Pour the mixture into a freezer-safe container, cover, and freeze for at least 6 hours or until firm

Once the ice cream is frozen, prepare the brownie mix as per package instructions and let it cool completely

Cut the brownie into squares of desired size

Take one brownie square and place a scoop of the peanut butter ice cream on top, then sandwich it with another brownie square

Roll the edges of the ice cream sandwich in chopped peanuts if desired

Repeat with the remaining brownie squares and ice cream

Serve immediately or wrap individually in plastic wrap and store in the freezer for later enjoyment

Ingredients:

• 2 ripe bananas, peeled and frozen
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• 1 cup frozen strawberries
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• 1/2 cup canned pineapple chunks, drained
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• 1 cup unsweetened almond milk
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• 2 tablespoons cocoa powder
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• 1 tablespoon honey or maple syrup optional, for added sweetness
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• 1/2 teaspoon vanilla extract
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• 1/4 cup chopped gluten-free chocolate chips
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• Whipped cream dairy-free for strict gluten-free
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• Maraschino cherries gluten-free
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• Chopped nuts choose gluten-free varieties
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Instructions:

Put frozen pineapple chunks, almond milk, cocoa powder, honey or maple syrup if using, frozen bananas, and frozen strawberries in a blender

For about two to three minutes, blend on high speed until smooth and creamy

Place the chopped gluten-free chocolate chips in the food processor and pulse it a few times to mix them in

Leave some small pieces for texture

For strict gluten-free, make sure the whipped cream doesn't have dairy and put it on top of the smoothie in glasses

Add a maraschino cherry and chopped nuts on top of the whipped cream

Your gluten-free banana split smoothie is ready to be served right away

Ingredients:

• 1 can refrigerated biscuit dough
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• 1 pound ground beef
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• 1 small onion, diced
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• 1/2 cup ketchup
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• 1/4 cup brown sugar
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• 1 tablespoon Worcestershire sauce
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• 1 teaspoon mustard
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• 1/2 teaspoon garlic powder
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• Salt and pepper to taste
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• 1 cup shredded cheddar cheese
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Instructions:

Preheat oven to 375F 190C

In a skillet over medium heat, cook ground beef and onion until beef is browned and onion is softened

Stir in ketchup, brown sugar, Worcestershire sauce, mustard, garlic powder, salt, and pepper

Simmer for 5-7 minutes

Flatten each biscuit into a circle and place a spoonful of the beef mixture in the center

Top with shredded cheddar cheese

Fold the biscuit dough over the filling and pinch the edges to seal

Place stuffed biscuits on a baking sheet and bake for 12-15 minutes or until golden brown

Serve warm and enjoy!