Szechuan Beef Takeout


For the beef:

  • 1.5 lbs. steȃk (I used NY Strip)
  • 1 tȃblespoon liquid ȃminos or soy sȃuce (I use Brȃgg’s brȃnd becȃuse it’s wheȃt-free)
  • 1 tȃblespoon white wine
  • 3 tȃblespoons cornstȃrch
  • 3 tȃblespoons sesȃme oil

For the veggies:

  • 3 celery stȃlks, julienned
  • 1/2 cup shredded cȃrrots
  • 3 green onions, sliced into 1/2 inch pieces, whites ȃnd ȃll
  • 1 inch fresh ginger, grȃted

For the sȃuce:

  • 1 teȃspoon crushed red pepper flȃkes
  • 1/2 teȃspoon 5 spice
  • 2 cloves gȃrlic, minced
  • 2 tȃblespoons pȃcked brown sugȃr
  • 1 tȃblespoon Srirȃchȃ
  • 4 tȃblespoons liquid ȃminos (or soy sȃuce)
  • 1 tȃblespoon vinegȃr
  • 2 tȃblespoons wȃter


  1. Cut steȃk into 1/4 inch strips. If you’ve bought precut meȃt, then just toss it into ȃ bowl ȃnd ȃdd the white wine ȃnd soy sȃuce. Mix until well coȃted, ȃdd the cornstȃrch ȃnd mix ȃgȃin. Let it mȃrinȃte for ten minutes.
  2. Mix ȃll your ingredients for the sȃuce in ȃ bowl.
  3. Next put the sesȃme oil in ȃ lȃrge pȃn (or wok) ȃnd turn it to medium heȃt. (You wȃnt the pȃn to slowly get hot while you’re prepping your veggies, if it stȃrts smoking turn it down ȃ little.)
  4. Slice your celery ȃnd green onions, grȃte the ginger, ȃnd meȃsure your cȃrrots, set ȃside on ȃ plȃte.
  5. Divide beef into two bȃtches ȃnd ȃdd your first to the now hot pȃn. The meȃt should just cover the bottom surfȃce so you cȃn cook it evenly. (ȃround 3-4 minutes per bȃtch.) Remove beef to ȃ pȃper towel lined plȃte ȃnd cook second bȃtch.
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Sticky Sesame Cauliflower

Sticky Sesame Cauliflower – the sweet, sticky, & addictively delicious dish that tastes like a better-for-you version of Panda Express!

The best part of sesame chicken has always been the sauce… it’s the sauce, not the chicken, that makes you crave Panda Express every time you walk past the food court in the mall. It’s the sauce, not the chicken, that makes sesame chicken so addictive.

And this healthy meatless makeover of the classic recipe keeps all the goodness of that sticky-sweet sesame sauce intact. Plus, since you’re not using a fake meat substitute, there’s no expectation—subconscious or otherwise—that the dish will taste like chicken. Non-vegan dinner guests won’t be wary of trying a taste.

Sticky Sesame Cauliflower Recipe
The best part of sesame chicken has always been the sauce… it’s the sauce, not the chicken, that makes you crave Panda Express every time you walk past the food court in the mall. It’s the sauce, not the chicken, that makes sesame chicken so addictive.


  • 1 small head cauliflower, chopped (6 1/2 cups florets)
  • 1/3 cup low-sodium soy sauce
  • 1/4 cup pure maple syrup, honey, or agave
  • 1/4 cup rice vinegar
  • 1 tbsp minced garlic
  • 1 ½ tsp toasted sesame oil
  • ½ tsp powdered ginger
  • 1 1/2 tbsp cornstarch or arrowroot
  • 1/4 cup water
  • sesame seeds and scallions, for garnish


  1. Preheat your oven to 450 F. Grease a baking pan or line with parchment. 
  2. Cut cauliflower into florets, then slice so one side of each floret is flat. 
  3. Arrange in a single layer in the greased pan. 
  4. Bake 10 minutes on the center rack.
  5.  Meanwhile, whisk together the soy sauce, sweetener, vinegar, garlic, sesame oil, and ginger in a saucepan. Bring to a boil.
  6. While waiting, stir together the cornstarch and water until cornstarch dissolves fully, then slowly whisk this into the saucepan as soon as it boils. 
  7. Turn heat to medium and cook 2 minutes, stirring more frequently once it returns to a boil. Cook until thick. You can also make the sauce ahead of time if desired, and it thickens more as it sits in the fridge. 
  8. Flip cauliflower florets and bake 10 additional minutes. If desired, you can now move the pan to the top rack and broil 1-2 minutes. 
  9. Pour sauce over florets. Sprinkle sesame seeds and optional scallions on top, and serve.

S'Mores Cookie Cups Recipe

S’mores cookie cups are baked in a mini muffin pan. Graham cracker cookie base, with a toasted marshmallow, and a piece of gooey chocolate on top! Now you can enjoy campfire toasty s’more all year round for dessert.

S’mores Cookie Cups Recipe
S'mores cookie cups are baked in a mini muffin pan. Graham cracker cookie base, with a toasted marshmallow, and a piece of gooey chocolate on top! Now you can enjoy campfire toasty s'more all 

  • 1 cup graham cracker crumbs
  • 1 1/4 cups flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt use 1/2 teaspoon if using unsalted butter
  • 1/2 cup butter, softened
  • 1/2 cup brown sugar
  • 1/3 cup sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 12 large marshmallows cut in half
  • 2 Hershey's chocolate bars 1.55 oz each
  1. Preheat oven to 350 degrees. Spray a mini muffin pan with cooking spray.
  2. In a small mixing bowl, combine graham cracker crumbs, flour, baking soda, and salt. Stir with a wire whisk. Set aside.
  3. In larger bowl, with a handheld electric mixer, blend the butter, brown sugar, and sugar until creamy and combined.
  4. Add in egg and vanilla extract. Mix well.
  5. Dump in the bowl of dry ingredients, mix on low speed just until combined. The dough will be crumbly.
  6. Scoop dough into the mini muffin tins. Fill them full and press down slightly so the dough is even on top. You will have the perfect amount of dough to fill all 24 mini muffin tins.
  7. Bake for 8 minutes. They will look like they're not done, but trust me, they'll be perfect.
  8. Immediately after baking, take a teaspoon size measuring spoon and press into the dough. You want to make an indent for the marshmallow to sit in. Place a half of marshmallow into each indent in the muffin cups. Sticky side of the marshmallow down.
  9. Let cool for 20 minutes.
  10. Place one square of chocolate on top of each marshmallow.
  11. Turn the oven broiler to high. Place muffin tin pan under the broiler for 1-2 minutes. Watch carefully. This toasts the marshmallows fast.
  12. Let cool for about 10 minutes and eat right away for a warm, gooey s'more or let cool completely.
Note : ** If you don't want the chocolate very melted (like what is pictured) broil the pan with the marshmallows first, and then immediately after taking out of the oven, press one chocolate on top of each toasted marshmallow. The chocolate is more of a softer chocolate that retains it's shape almost perfectly when you do it this way. I have made these both ways and either way is delicious.**

Recipe Adapted : S’mores Cookie Cups @ togetherasfamily


If you love chicken and bacon recipes (and who doesn’t?), you will really enjoy this easy Broccoli Bacon Cheddar Chicken dinner. Just throw everything on top of chicken in casserole dish, and then bake in one pan for 30 minutes! Done! Low-carb, gluten-free, keto friendly chicken recipe.

All the ingredients are very basic: chicken, broccoli, bacon, cheddar cheese.  But the assembly and the cooking technique are so easy, which I hope makes this dish attractive to many, especially to those who love chicken and broccoli recipes.  It’s all about making our dinners easy without sacrificing taste and our favorite ingredients.

When you don’t have too much time on your hands and don’t want to think about what to cook for dinner – make this broccoli bacon chicken!

Broccoli Bacon Cheddar Chicken Recipe
If you enjoy chicken and broccoli recipes, you'll love this easy Broccoli Bacon Cheddar Chicken dinner.  All you do is throw chicken breasts in a casserole dish, then top with the rest of the ingredients and bake for 30 minutes!   Low-carb, gluten-free, keto friendly chicken recipe.


  • 1 tablespoon olive oil
  • 4 chicken breasts (use 4 thin chicken breasts, or use 2 large chicken breasts, sliced in half, horizontally)
  • salt and pepper
  • 2 cups broccoli florets , blanched, chopped
  • 6 strips bacon , cooked, chopped
  • 1/3 cup Mozzarella cheese , shredded
  • 1 cup Cheddar cheese , shredded
  1. Preheat the oven to 400 F.
  2. Grease the bottom of the casserole dish with olive oil. I used the the oval casserole dish measured 13 inches x 9 inches x 4 inches deep.
  3. Add chicken breasts to the casserole dish. Note about chicken: use 4 thin chicken breasts, or use 2 large thick chicken breasts, sliced in half horizontally each to make 4 thin chicken breasts.
  4. Sprinkle chicken breasts with salt and pepper.
  5. Top with chopped and blanched broccoli florets.
  6. Top with chopped cooked bacon.
  7. Top with shredded Mozzarella cheese.
  8. Top with shredded Cheddar cheese.
  9. Bake, uncovered, for about 20-30 minutes, until the chicken is cooked through. The cooking time will depend on the thickness of your chicken breasts.


Easy skillet sweet potatoes make a quick side dish for any meal!  This simple sweet potato recipe is gluten-free, vegetarian, dairy-free, paleo and vegan

Sweet potatoes are absolutely the world’s most wonderful food gift from above!Not only is this super food packed with tons of Vitamin A, fiber, and potassium… but they actually taste ah-maaaazing, too!

There is something about the zesty bite from the cilantro and green onion that creates an impeccable balance with the skillet sweet potatoes.  Ultimate match made in heaven.

Easy Skillet Sweet Potatoes with Cilantro Recipe
Easy skillet sweet potatoes make a quick side dish for any meal! This simple sweet potato recipe is gluten-free, vegetarian, dairy-free, paleo and vegan.

  • 4 Tbsp olive oil divided
  • 5 c sweet potatoes peeled and cut into ½ - inch cubes
  • 1 c sweet onion finely diced
  • 1 clove garlic crushed
  • 1 tsp salt
  • ½ tsp pepper
  • ⅓ c cilantro finely chopped
  • ¼ c green onions finely chopped
  1. In a large non-stick skillet over medium heat drizzle 2 tablespoons of olive oil.
  2. Add sweet potatoes and saute for 5 minutes, stirring occasionally.
  3. Add remaining olive oil and onions. Stir to combine.
  4. Reduce heat to medium-low and cover skillet with a lid. Cook for five minutes.
  5. Remove lid and add garlic, salt and pepper. Stir to combine, increase heat back to medium and cook for 4-6 minutes more.
  6. *If you would like your sweet potatoes to be slightly crispy you can increase your heat to medium-high during the last two minutes of cooking. Be sure to keep an eye on the sweet potatoes so they do not burn!*
  7. Just before serving sprinkle skillet sweet potatoes with cilantro, green onions and additional salt/pepper if desired. Enjoy!

Avocado Black Bean Quesadillas Recipe

Crispy quesadillas filled with beans, sautéed onions, bell pepper, avocado and lots of cheese. These avocado black bean quesadillas are filling and make a great vegetarian meal too!

I've been kicked off with delicious avocado, veggie and bean packed quesadillas that are crispy on the outside, and cheesy on the inside. They make a great lunch and are also very filling too! I don’t know if it’s just me but there’s just something magical about avocado and melted cheese

Serve with your favorite salsa or low-fat sour-cream and enjoy!

Avocado Black Bean Quesadillas Recipe

  • 1/2 onion sliced
  • 1/2 bell pepper sliced
  • 1 tablespoon olive oil
  • 1/2 cup black beans drained
  • 1 tablespoon taco seasoning
  • 4 medium soft flour tortillas
  • 2 avocados peeled, halved, seeded and sliced
  • 1/4 cup minced cilantro
  • 1 lime cut in half
  • 1 cup light Mexican Cheddar or mozzarella cheese
  • oil or cooking spray for grilling
  1. In a medium pan over medium-high heat, saute onion and bell pepper in 1 tablespoon oil for 2-3 minutes or until tender. Add the black beans and taco seasoning. Cook for another minute. Transfer mixture into a small bowl and set aside. 
  2. Rinse and wipe down pan and return to heat. Drizzle with a light layer of oil or spray with cooking spray. 
  3. In a small bowl, lightly mash the avocados with a fork. Stir in cilantro and juice of 1/2 lime, season with salt and pepper to taste. Spread a quarter of mashed avocado onto half of a tortilla. Top with bean mixture and 1/4th cup of cheese. Fold the tortilla closed over the veggies. Repeat until all tortillas are filled and all fillings are used. 
  4. Cook on medium-high heat for 2-3 minutes per side or until the outside is crispy and cheese has fully melted. Serve with your favorite salsa or sour-cream, Enjoy!

Vegan Parmesan Herb Crusted Tofu Recipe

Vegan Parmesan herb crusted tofu is really quick and easy protein that is super versatile, can be served with pasta, veggies or even alone with a squeeze of lemon on top. Breaded, crunchy, with just a squeeze of lemon. You'll be loved the simplicity of it. And you can top it with peppery arugula. It was beginning to crave those flavors and textures.

So let me tell you, vegan Parmesan herb crusted tofu is better than I remembered the chicken Milanese being. It is so easy, takes no time to throw together, and so incredible with a squeeze of lemon on top or even a drizzle of balsamic vinegar.

I bet your entire house hold will be totally into it too! What’s not to love, delicious, nutritious, and goes well with pretty much everything!

Vegan Parmesan Herb Crusted Tofu Recipe
Cheesy, herby, crunchy baked tofu. Easy and delicious!

  • 1 Block(15oz.) Extra firm tofu, pressed
  • 1 C. Almond milk or other non dairy milk
  • 1 tsp. Lemon juice
  • 1 C. All purpose flour
  • 2 tsp. Salt, divided
  • 1 1/2 C. Panko bread crumbs
  • 3 Tbsp. Nutritional yeast
  • 1 tsp. Garlic powder
  • 1/2 tsp. Basil, dried
  • 1/2 tsp. Oregano, dried
  • 1/4 tsp. Black pepper
  1. You need to press your tofu before you bake it. Either in a tofu press, or by placing on some paper towels and placing something heavy on top. Press for at least 15 minutes, but the longer the better. 
  2. Preheat oven to 400 degrees. 
  3. Then, get 3 mixing bowls. In one bowl, pour the almond milk and lemon juice. Whisk to combine, it should begin to curdle and thicken a bit. 
  4. In the second bowl, add the flour and 1 tsp. of salt. Whisk to combine. 
  5. In the third bowl, add the panko, nutritional yeast, garlic, basil, oregano, the remaining 1 tsp. of salt and the pepper. Whisk to combine. 
  6. When the tofu is ready, slice it through the side, making 4 wide "steaks". 
  7. Now, spray a baking sheet with non stick spray, or rub it with olive oil. 
  8. Then, taking one tofu steak, place it in the flour mixture. Coat and shake off the excess, then place into the almond milk, coating completely, then back into the flour, then back into the almond milk, then into the panko. Coat completely with the bread crumbs and herbs. Pressing it on to the tofu if need be, and up the sides. 
  9. Place the tofu on the baking sheet and repeat with the other slices of tofu. Spray the tops of the tofu with more non stick spray, or drizzle with olive oil. 
  10. Bake at 400 degrees for 20-25 minutes. Flipping the tofu halfway through baking. Bake until golden brown and crispy. Then I like to sprinkle with a little more salt and a squeeze of lemon. Serve immediately with sides of choice!
Recipe Adapted : Vegan Parmesan Herb Crusted Tofu @ rabbitandwolves



  • 1-1/4 lb stew meǎt, cut into bitesized pieces
  • 1/4 cup chopped onion or 1 Tbsp dried minced onion flǎkes
  • 1/4 tsp sǎlt
  • 3 cups cubed ǎnd peeled Yukon gold potǎtoes
  • 4 cups beef broth
  • 1 cup brown steǎk sǎuce
  • 1 Tbsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp cǎyenne pepper
  • 2 Tbsp minced fresh pǎrsley


  1. Plǎce ǎll ingredients in the slow cooker. Cover ǎnd cook on LOW for 8 to 10 hours.
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