Daily Recipes to Satisfy Your Cravings

  1. Grilled Chicken and Veggie Skewers

    • 2 boneless, skinless chicken breasts, cut into cubes
    • 1 red bell pepper, cut into chunks
    • 1 green bell pepper, cut into chunks
    • 1 red onion, cut into wedges
    • 2 tablespoons olive oil
    • 1 teaspoon paprika
    • Salt and pepper to taste

    1. Preheat the grill to medium-high heat.
    2. In a bowl, combine olive oil, paprika, salt, and pepper.
    3. Thread chicken and veggies onto skewers, alternating ingredients.
    4. Brush the skewers with the olive oil mixture.
    5. Grill for 10-12 minutes, turning occasionally, until chicken is cooked through and veggies are tender.
    6. Serve hot and enjoy!

  2. Avocado and Tomato Salad

    • 2 ripe avocados, diced
    • 2 large tomatoes, diced
    • 1/4 cup red onion, finely chopped
    • 2 tablespoons fresh cilantro, chopped
    • Juice of 1 lime
    • Salt and pepper to taste

    1. In a large bowl, combine diced avocados, tomatoes, red onion, and cilantro.
    2. Drizzle lime juice over the salad and gently toss to combine.
    3. Season with salt and pepper to taste.
    4. Chill in the refrigerator for 30 minutes before serving.
    5. Serve as a refreshing side dish!

  3. Spinach and Feta Stuffed Chicken Breasts

    • 4 boneless, skinless chicken breasts
    • 2 cups fresh spinach, chopped
    • 1/2 cup crumbled feta cheese
    • 2 cloves garlic, minced
    • 1 tablespoon olive oil
    • Salt and pepper to taste

    1. Preheat the oven to 375°F (190°C).
    2. In a skillet, heat olive oil over medium heat and sauté garlic until fragrant.
    3. Add chopped spinach and cook until wilted. Remove from heat.
    4. Cut a pocket into each chicken breast and stuff with spinach and feta mixture.
    5. Season chicken with salt and pepper.
    6. Bake for 25-30 minutes or until chicken is cooked through.
    7. Serve hot and enjoy the cheesy, spinach-filled goodness!

  4. Shrimp Scampi Pasta

    • 8 oz linguine pasta
    • 1 lb large shrimp, peeled and deveined
    • 3 cloves garlic, minced
    • 2 tablespoons butter
    • 2 tablespoons olive oil
    • 1/4 cup dry white wine
    • Juice of 1 lemon
    • 2 tablespoons fresh parsley, chopped
    • Salt and pepper to taste

    1. Cook pasta according to package instructions, then drain and set aside.
    2. In a large skillet, heat olive oil and butter over medium heat.
    3. Add minced garlic and sauté until fragrant.
    4. Add shrimp and cook until pink, about 2-3 minutes per side. Remove shrimp and set aside.
    5. Deglaze the skillet with white wine and lemon juice. Simmer for a couple of minutes.
    6. Return shrimp to the skillet, add cooked pasta, and toss to combine.
    7. Season with salt, pepper, and fresh parsley.
    8. Serve hot and savor the flavorful shrimp scampi pasta!

  5. Blueberry Pancake Stack

    • 1 cup all-purpose flour
    • 2 tablespoons sugar
    • 1 teaspoon baking powder
    • 1/2 teaspoon baking soda
    • 1/4 teaspoon salt
    • 1 cup buttermilk
    • 1 egg
    • 2 tablespoons melted butter
    • 1 cup fresh blueberries

    1. In a mixing bowl, combine flour, sugar, baking powder, baking soda, and salt.
    2. In a separate bowl, whisk together buttermilk, egg, and melted butter.
    3. Pour the wet ingredients into the dry ingredients and stir until just combined.
    4. Gently fold in the blueberries.
    5. Heat a griddle or non-stick skillet over medium heat and grease lightly.
    6. Pour 1/4 cup of batter onto the griddle for each pancake.
    7. Cook until bubbles form on the surface, then flip and cook until golden brown.
    8. Stack the pancakes, serve with maple syrup, and enjoy your delightful blueberry pancake stack!