Peach-Mango Frozen Yogurt

This Peach-Mango Frozen Yogurt is a delightful and refreshing treat, perfect for a hot summer day. Its made with creamy Greek yogurt and the natural sweetness of ripe peaches and mangoes. The touch of vanilla and honey or maple syrup adds a hint of extra flavor to this frozen dessert.

Ingredients:

• 2 cups of plain Greek yogurt
• 1 cup of frozen peach slices
• 1 cup of frozen mango chunks
• 1/2 cup of honey or maple syrup
• 1 teaspoon of vanilla extract

Instructions:

In a blender or food processor, put the frozen mango chunks and peach slices

To the blender, add the Greek yogurt, honey or maple syrup, and vanilla extract

Mix it up until its smooth and creamy

If you think the mixture is too sweet, add more honey or maple syrup to make it less sweet

Put the mixture into an ice cream maker and churn it for the amount of time the manufacturer says, which is usually between 20 and 25 minutes

Put the frozen yogurt in a container that wont let air in and freeze it for another two to three hours to make it firm

Make your own peach-mango frozen yogurt and enjoy it

Creamy Mushroom Chicken & Wild Rice Soup

Indulge in the rich and comforting flavors of this creamy mushroom chicken and wild rice soup. Perfect for chilly evenings, this hearty soup is packed with tender chicken, earthy mushrooms, and wholesome wild rice, all simmered in a luscious creamy broth.

Ingredients:

• 1 lb chicken breast, diced
• 1 cup wild rice, uncooked
• 8 oz mushrooms, sliced
• 1 onion, finely chopped
• 4 cloves garlic, minced
• 4 cups chicken broth
• 2 cups heavy cream
• 2 tbsp butter
• 2 tbsp all-purpose flour
• 1/2 tsp dried thyme
• Salt and pepper to taste
• Chopped fresh parsley for garnish

Instructions:

In a large pot, melt butter over medium heat

Add diced chicken breast and cook until browned

Remove from pot and set aside

In the same pot, add onions, garlic, and mushrooms

Cook until softened

Sprinkle flour over the vegetables and stir to combine, cooking for 1-2 minutes

Slowly pour in chicken broth while stirring constantly to avoid lumps

Add uncooked wild rice, dried thyme, salt, and pepper

Bring to a boil

Reduce heat, cover, and simmer for 30-40 minutes or until rice is tender

Stir in cooked chicken and heavy cream

Simmer for an additional 10 minutes

Taste and adjust seasoning if necessary

Serve hot, garnished with chopped fresh parsley

Vegan Mushroom Stroganoff

A creamy and flavorful vegan twist on the classic stroganoff, featuring savory mushrooms and a rich cashew cream sauce.

Ingredients:

• 2 cups sliced mushrooms
• 1 onion, diced
• 3 cloves garlic, minced
• 1 tablespoon olive oil
• 1 cup vegetable broth
• 1 cup cashew cream blend 1 cup soaked cashews with 1 cup water until smooth
• 2 tablespoons soy sauce
• 1 tablespoon Dijon mustard
• 1 tablespoon nutritional yeast
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 8 oz cooked pasta of choice
• Fresh parsley, chopped for garnish

Instructions:

Warm up the olive oil in a big pan over medium-low heat

Add the minced garlic and diced onion and saut until the onion turns clear

When you add the sliced mushrooms, cook them until they dry out and turn golden brown

Add soy sauce, nutritional yeast, smoked paprika, salt, and pepper, then mix in the vegetable broth and cashew cream

Keep cooking for 5 to 7 minutes, or until the sauce gets a little thicker

When you add the cooked pasta to the pan, toss it around so that all of the sauce covers it

Serve hot with chopped fresh parsley on top

Grilled Corn Salad Dip

A refreshing and vibrant dip inspired by Liv Lifes Grilled Corn Salad. This dip features the sweetness of grilled corn, the creaminess of avocado, the burst of flavor from cherry tomatoes, and the zing of lime juice, all brought together with fresh cilantro.

Ingredients:

• 2 ears of corn, grilled and kernels removed
• 1 avocado, diced
• 1 cup cherry tomatoes, halved
• Juice of 2 limes
• 1/4 cup chopped cilantro
• Salt and pepper to taste
• Tortilla chips for dipping

Instructions:

In a bowl, combine the grilled corn kernels, diced avocado, and halved cherry tomatoes

Add the lime juice and chopped cilantro, then season with salt and pepper to taste

Mix well to combine all ingredients

Chill the dip in the refrigerator for at least 30 minutes before serving

Serve with tortilla chips for dipping

Simple Quinoa Fried Rice

This is a quick and easy recipe for fried rice that is better for you because it uses quinoa instead of rice.

Ingredients:

• 1 cup quinoa, cooked
• 2 tablespoons vegetable oil
• 1 onion, diced
• 2 carrots, diced
• 1 cup frozen peas
• 3 cloves garlic, minced
• 2 eggs, beaten
• 3 tablespoons soy sauce
• 1 teaspoon sesame oil
• Salt and pepper to taste
• Green onions for garnish

Instructions:

Heat vegetable oil in a large pan or wok over medium-high heat

Add diced onions and carrots, stir-fry for 3-4 minutes until softened

Add frozen peas and minced garlic, cook for an additional 2 minutes

Push the vegetables to one side of the pan, pour beaten eggs into the empty side

Scramble the eggs and cook until just set

Combine the scrambled eggs with the vegetables, add cooked quinoa to the pan

Pour soy sauce and sesame oil over the mixture, toss everything together until well combined

Season with salt and pepper to taste

Cook for an additional 2-3 minutes, stirring frequently

Garnish with chopped green onions and serve hot

Svetlanas Russian Salad with Potatoes

Svetlanas Russian Salad with Potatoes is a classic dish that combines the earthiness of potatoes with the freshness of peas, carrots, and apples, all tossed in a creamy dressing. Its a refreshing and satisfying salad perfect for any occasion.

Ingredients:

• 3 medium potatoes, boiled and cubed
• 1 cup frozen peas, thawed
• 1/2 cup diced carrots
• 1/4 cup diced onions
• 1/4 cup diced pickles
• 1/4 cup diced apples
• 1/4 cup mayonnaise
• 2 tablespoons sour cream
• 1 tablespoon Dijon mustard
• Salt and pepper to taste
• Chopped fresh dill for garnish

Instructions:

In a large bowl, combine the boiled potatoes, peas, carrots, onions, pickles, and apples

In a separate small bowl, whisk together the mayonnaise, sour cream, Dijon mustard, salt, and pepper

Pour the dressing over the potato mixture and gently toss until well combined

Chill the salad in the refrigerator for at least 30 minutes before serving

Garnish with chopped fresh dill before serving

Creamy Chicken Broccoli Skillet

This Creamy Chicken Broccoli Skillet is a quick and easy weeknight meal that tastes great. The chicken breast and broccoli are cooked in a creamy Parmesan sauce, which makes it a dish that the whole family will enjoy.

Ingredients:

• 1 lb chicken breast, cubed
• 2 cups broccoli florets
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup chicken broth
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh parsley, chopped for garnish

Instructions:

Warm up the olive oil in a big pan over medium-low heat

Put in the minced garlic and diced onion and saut until the onion is soft

Season the chicken breast cubes with salt and pepper, then cook them until they are no longer pink

Put broccoli florets in the pan and cook them until they are just barely soft

Add the heavy cream and chicken broth and stir well

For about 5 to 7 minutes, let the mixture simmer until it gets a little thicker

Mix in the grated Parmesan cheese until it melts and becomes creamy

Taste it and add more salt and pepper if you think it needs it

Before serving, sprinkle with chopped fresh parsley

Enjoy while hot