Healthy Chicken Noodle Soup

This soup is full of healthy vegetables, chicken, and noodles, and it's great for cold days or when you just want a comforting meal.

Ingredients:

• 1 tbsp olive oil
• 1 onion, chopped
• 2 carrots, sliced
• 2 celery stalks, sliced
• 2 cloves garlic, minced
• 6 cups chicken broth
• 2 cups cooked shredded chicken breast
• 2 cups uncooked egg noodles
• 1 tsp dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

In a large pot, heat olive oil over medium heat

Add onion, carrots, celery, and garlic

Saut until vegetables are tender, about 5 minutes

Pour in chicken broth and bring to a boil

Reduce heat to low and add shredded chicken, egg noodles, and dried thyme

Simmer for 10-12 minutes until noodles are cooked through

Season with salt and pepper to taste

Serve hot, garnished with fresh parsley

Zucchini Cream Cheese Muffins

These Zucchini Cream Cheese Muffins are a delightful combination of moist zucchini and creamy cream cheese, with a hint of warm spices. Perfect for breakfast or a snack!

Ingredients:

• 1 cup grated zucchini
• 4 ounces cream cheese, softened
• 1/2 cup unsalted butter, melted
• 1 cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground allspice
• 1/2 cup chopped walnuts optional

Instructions:

Start by heating the oven to 350F 175C

For muffins, line the tin with paper liners or grease it well

Grate the zucchini and mix it with softened cream cheese, melted butter, and granulated sugar in a bowl

Mix everything together well

Mix the eggs and vanilla extract into the cake mix and stir it until it's smooth

Mix the salt, cinnamon, nutmeg, cloves, allspice, baking powder, and baking soda in a different bowl using a whisk

Slowly add the dry ingredients to the wet ones and mix them together until they are just combined

If you want, you can add the chopped walnuts now

Spread the muffin batter out evenly in the muffin cups that have been prepared

After the oven is hot, bake the muffins for 18 to 20 minutes, or until a toothpick inserted into the middle comes out clean

After taking the muffins out of the oven, let them cool in the pan for a few minutes

Then, move them to a wire rack to cool all the way down

Have fun with your tasty zucchini cream cheese muffins!

Peppermint Red Velvet Macarons

With these delightful Peppermint Red Velvet Macarons, you can get into the holiday spirit. The delicate red velvet macaron shell is paired with a refreshing peppermint cream filling in these elegant and festive treats.

Ingredients:

• 1 cup almond flour
• 1 cup powdered sugar
• 2 tablespoons unsweetened cocoa powder
• 2 large egg whites
• 1/4 cup granulated sugar
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon peppermint extract
• Red gel food coloring
• 1/2 cup unsalted butter, softened
• 1 1/2 cups powdered sugar
• 1 teaspoon vanilla extract
• 1 tablespoon milk
• Crushed peppermint candies for garnish

Instructions:

In a bowl, sift together the almond flour, powdered sugar, and cocoa powder

In a separate bowl, beat the egg whites until foamy

Gradually add the granulated sugar and continue beating until stiff peaks form

Fold the dry ingredients into the egg whites, being careful not to overmix

Add the vanilla extract, peppermint extract, and a few drops of red gel food coloring

Fold until the batter is smooth and evenly colored

Transfer the batter into a piping bag fitted with a round tip

Pipe small circles onto a parchment-lined baking sheet

Let the piped circles sit at room temperature for 30 minutes to form a skin

Preheat your oven to 300F 150C

Bake the macarons for 15-18 minutes, or until they are set but not browned

While the macarons cool, prepare the peppermint cream filling

In a bowl, beat the softened butter until creamy

Gradually add the powdered sugar and continue beating until smooth

Mix in the vanilla extract and milk

Transfer the peppermint filling into a piping bag

Once the macarons have cooled completely, pair them up by size

Pipe a small amount of the peppermint filling onto one macaron and sandwich it with another

Roll the edges of the macarons in crushed peppermint candies for a festive touch

Store the filled macarons in the refrigerator for at least 24 hours before serving to allow the flavors to meld

Serve and enjoy these delightful Peppermint Red Velvet Macarons!

Scottish Teatime Cupcakes

These Scottish Teatime Cupcakes are perfect for a cozy teatime treat. They are infused with the flavors of Scotland, including dried currants, chopped walnuts, and a hint of lemon zest.

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 tsp baking powder
• 1/4 tsp salt
• 2 tbsp milk
• 1/4 cup finely chopped walnuts
• 1/4 cup dried currants or raisins
• Zest of 1 lemon
• Confectioners' sugar for dusting optional

Instructions:

Turn on your oven and heat it up to 350F 180C

You can line a muffin tin with cupcake liners

Melt the butter and mix it with the sugar in a bowl until the mixture is light and fluffy

One at a time, add the eggs and beat well after each one

Add the vanilla extract and mix well

Mix the flour, baking powder, and salt together in a different bowl

Adding the dry ingredients to the wet mixture slowly, alternating with the milk, and mixing just until everything is combined

There are chopped walnuts, dried currants or raisins, and lemon zest that need to be mixed in

Spread the cupcake batter out evenly in the muffin cups that have been prepared

In a hot oven, bake for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean

Turn off the oven and let the cupcakes cool in the pan for a few minutes

Then, move them to a wire rack to cool completely

Add confectioners' sugar on top if you like

Enjoy these Scottish Teatime Cupcakes with your favorite tea

Autumn Apple Pork Chops

These tender pork chops cooked with sweet apples and onions in a flavorful cider sauce are the perfect comforting meal for fall.

Ingredients:

• 4 pork chops
• 2 apples, sliced
• 1 onion, sliced
• 1/2 cup apple cider
• 2 tablespoons brown sugar
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• Salt and pepper to taste

Instructions:

Salt, pepper, cinnamon, and nutmeg should all be used to season pork chops

In the bottom of the slow cooker, lay down pork chops

On top of the pork chops, put slices of apple and onion

Put apple cider and brown sugar in a small bowl and mix them together

Then, pour the mixture over the pork chops

Leave the lid on and cook on low for 6 to 8 hours or high for 3 to 4 hours, until the pork is soft

Put hot pork chops on a plate and pour sauce over them

Cinnamon Swirl Cupcakes

These Cinnamon Swirl Cupcakes are a tasty treat that have a warm cinnamon flavor and a sweet swirl that looks like marble. Great for people who like cinnamon!

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup whole milk
• 2 tbsp ground cinnamon
• 1/4 cup brown sugar

Instructions:

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

In a mixing bowl, whisk together the flour, baking powder, and salt

In a separate large bowl, cream the softened butter and granulated sugar until light and fluffy

Beat in the eggs, one at a time, and then stir in the vanilla extract

Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry mixture

Mix until just combined

In a small bowl, mix the ground cinnamon and brown sugar to create the cinnamon swirl filling

Fill each cupcake liner halfway with batter, then sprinkle a generous pinch of the cinnamon swirl mixture on top

Add another layer of cupcake batter, filling each liner about 2/3 full

Use a toothpick or skewer to swirl the cinnamon mixture into the cupcake batter, creating a marbled effect

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

Allow the cupcakes to cool in the tin for a few minutes before transferring them to a wire rack to cool completely

Once cooled, you can optionally frost with your favorite cream cheese or cinnamon-flavored frosting

Enjoy your delicious Cinnamon Swirl Cupcakes!

One-Pot Jambalaya Gluten Free + Super Simple

This one-pot jambalaya is gluten-free and super simple to make. Packed with flavor from sausage, shrimp, and aromatic spices, it's a hearty and satisfying meal that's perfect for any night of the week.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 2 celery stalks, diced
• 1 pound gluten-free sausage, sliced
• 1 cup long-grain white rice
• 1 14
• 5 oz can diced tomatoes
• 2 cups gluten-free chicken broth
• 1 teaspoon paprika
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1/4 teaspoon cayenne pepper adjust to taste
• Salt and black pepper to taste
• 1 pound shrimp, peeled and deveined
• 2 green onions, chopped, for garnish

Instructions:

Set olive oil on medium heat in a large pot or Dutch oven

Put in the celery, bell pepper, onion, and garlic

It will take about 5 minutes of cooking until the vegetables are soft

Put the sausage slices in the pot and cook for about 5 minutes, until they turn brown

Put in the chicken broth, rice, diced tomatoes, thyme, oregano, cayenne pepper, salt, and black pepper

Stir everything together

Once the mixture starts to boil, turn down the heat

Put the lid on top and let it simmer for 20 to 25 minutes, or until the rice is soft and most of the liquid is gone

After you add the shrimp, cook for another 5 minutes, or until the shrimp are pink and fully cooked

Before serving, sprinkle with chopped green onions