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!