Delicious and Simple Quinoa Mexican Casserole

A tasty and healthy quinoa casserole with Mexican flavors that is simple to make and full of tasty ingredients. Great for a quick and filling meal!

Ingredients:

• 1 cup quinoa, rinsed and drained
• 2 cups vegetable broth
• 1 can 15 oz black beans, drained and rinsed
• 1 cup corn kernels fresh or frozen
• 1 cup diced tomatoes
• 1 cup shredded cheddar cheese
• 1/2 cup chopped red onion
• 1/4 cup chopped fresh cilantro
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• Sour cream and sliced avocado for serving optional

Instructions:

Preheat the oven to 375F 190C

In a medium saucepan, combine quinoa and vegetable broth

Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until quinoa is cooked and liquid is absorbed

In a large mixing bowl, combine cooked quinoa, black beans, corn, diced tomatoes, cheddar cheese, red onion, cilantro, cumin, chili powder, garlic powder, salt, and pepper

Mix well

Transfer the quinoa mixture to a greased casserole dish and spread it evenly

Bake in the preheated oven for 25-30 minutes or until the casserole is heated through and the cheese is melted and bubbly

Remove from the oven and let it cool slightly before serving

Serve the quinoa Mexican casserole with optional toppings like sour cream and sliced avocado

Enjoy your Delicious and Simple Quinoa Mexican Casserole!

Aduki Bean & Japanese Yam Lunch Bowl

There is a great mix of spices in this vegan lunch bowl that brings out the earthy flavors of aduki beans, the sweetness of Japanese yam, and the crunchiness of shredded cabbage. This meal is healthy and filling, making it perfect for a healthy lunch.

Ingredients:

• 1 cup cooked aduki beans
• 1 Japanese yam, peeled and cubed
• 2 cups shredded cabbage
• 1 tablespoon olive oil
• 1 teaspoon soy sauce
• 1 teaspoon rice vinegar
• 1/2 teaspoon grated ginger
• 1/4 teaspoon garlic powder
• Salt and pepper to taste
• Cooked rice or quinoa for serving

Instructions:

Preheat oven to 400F 200C

Toss cubed Japanese yam with olive oil, soy sauce, rice vinegar, grated ginger, garlic powder, salt, and pepper in a bowl until evenly coated

Spread seasoned yam cubes onto a baking sheet lined with parchment paper and roast for 25-30 minutes, or until tender and golden brown

In a large skillet, heat olive oil over medium heat

Add shredded cabbage and saut until wilted, about 5-7 minutes

To assemble the bowl, divide cooked aduki beans, roasted Japanese yam cubes, and sauted cabbage among serving bowls

Serve with cooked rice or quinoa, if desired

Enjoy your nutritious and delicious aduki bean and Japanese yam lunch bowl!

4th of July S'mores Magic Bars

Celebrate Independence Day with these delicious 4th of July S'mores Magic Bars. They are easy to make and feature patriotic colors with red, white, and blue marshmallows and festive sprinkles. These bars are perfect for a summer gathering or fireworks celebration!

Ingredients:

• 1 1/2 cups graham cracker crumbs
• 1/2 cup unsalted butter, melted
• 1 cup red, white, and blue marshmallows
• 1 cup chocolate chips
• 1 cup shredded coconut
• 1 cup sweetened condensed milk
• 1/2 cup crushed graham crackers
• 1/4 cup red and blue sprinkles

Instructions:

Set the oven temperature to 175C 350F

Melted butter and graham cracker crumbs should be combined in a bowl

To make the crust, press this mixture firmly into the bottom of a 9x9-inch baking pan that has been greased

Over the crust, equally distribute the red, white, and blue marshmallows

After that, arrange the crushed graham crackers, chocolate chips, and shredded coconut on top of the marshmallows

Evenly drizzle the condensed milk that has been sweetened over the top of each layer

For a final touch of patriotism, scatter the red and blue sprinkles over the top

Bake for 25 to 30 minutes in a preheated oven, or until the center is set and the edges are golden brown

Take it out of the oven and allow it to cool fully before slicing it into squares

Savor your S'mores Magic Bars on July 4th with loved ones!

Vegan Coconut Ice Cream

For people who are on a plant-based diet, this Vegan Coconut Ice Cream is a creamy treat that doesn't have any dairy. You can make this tasty, refreshing treat that tastes like coconut with just a few easy ingredients.

Ingredients:

• 2 cans full-fat coconut milk
• 1/2 cup maple syrup or agave nectar
• 1 teaspoon vanilla extract
• 1/2 cup shredded coconut optional

Instructions:

Put the coconut milk cans in the fridge overnight to cool them down

Once the coconut cream is cold, carefully open the cans and scoop out the thick cream into a mixing bowl

Don't throw away the liquid

The coconut cream should have vanilla extract and maple syrup or agave nectar added to it

Beat the mixture with a hand mixer or a stand mixer until it's smooth and creamy

You can add shredded coconut for extra texture if you want to

Put the mixture in a shallow container, cover it, and freeze it for at least 4 hours, or until it gets firm

Enjoy scoops of vegan coconut ice cream!

Loaded Baked Potato Dip with Bacon

This Loaded Baked Potato Dip with Bacon is a creamy and savory dip that's perfect for parties or game day gatherings. It's packed with the flavors of a loaded baked potato, including crispy bacon and cheddar cheese. Serve it with your favorite dippers and watch it disappear!

Ingredients:

• 2 cups sour cream
• 1 cup shredded cheddar cheese
• 1/2 cup crumbled bacon
• 1/4 cup chopped green onions
• 1/4 cup mayonnaise
• 1 tablespoon ranch seasoning mix
• Salt and pepper to taste
• Chopped fresh parsley for garnish
• Sliced green onions for garnish

Instructions:

In a large mixing bowl, combine the sour cream, cheddar cheese, crumbled bacon, chopped green onions, mayonnaise, and ranch seasoning mix

Mix until all the ingredients are well combined

Season with salt and pepper to taste

Transfer the dip to a serving dish

Sprinkle chopped fresh parsley and sliced green onions on top for garnish

Serve with your favorite potato chips or vegetable sticks

Enjoy your Loaded Baked Potato Dip with Bacon!

Juicy Smoked Chicken Leg Quarters

These juicy smoked chicken leg quarters taste great because they are tender and smoked. Great for a barbecue or any other outdoor event.

Ingredients:

• 4 chicken leg quarters
• 1/4 cup olive oil
• 1/4 cup soy sauce
• 2 tablespoons honey
• 1 tablespoon Dijon mustard
• 1 tablespoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon black pepper
• 1/2 teaspoon cayenne pepper
• Wood chips for smoking

Instructions:

Put chicken leg quarters in water and pat them dry

Mix olive oil, soy sauce, honey, Dijon mustard, smoked paprika, garlic powder, onion powder, black pepper, and cayenne pepper in a bowl using a whisk

This is the marinade

Put the chicken leg quarters in a plastic bag that can be closed again and add the marinade

Close the bag and rub the chicken with the marinade

Put the mixture in the fridge for at least four hours or overnight

Warm up your smoker to 107F 225C and add wood chips to start smoking

Take the chicken out of the marinade and let the extra run off

Spread out the leg quarters on the grill grates

Smoke the chicken for two and a half to three hours, or until the internal temperature reaches 165F 74C

Every hour, baste the chicken with the marinade

When the chicken leg quarters are done, take them out of the smoker and let them rest for 10 minutes

Then, serve them

Keto Pizza Stuffed Spaghetti Squash - Farm Life DIY

This recipe for Pizza Stuffed Spaghetti Squash lets you enjoy the tastes of pizza in a dish that is good for people on the keto diet. For farm life DIY fans who want a hearty meal without the carbs, this is the perfect recipe.

Ingredients:

• 1 medium spaghetti squash
• 1/2 cup sugar-free marinara sauce
• 1 cup shredded mozzarella cheese
• 1/4 cup sliced pepperoni or turkey pepperoni
• 1/4 cup sliced black olives
• 1/4 cup diced bell peppers any color
• 1/4 cup diced onions
• 1/4 teaspoon garlic powder
• 1/4 teaspoon dried oregano
• Salt and pepper to taste
• Fresh basil leaves for garnish optional

Instructions:

Start by heating the oven to 400F 200C

Split the spaghetti squash in half down the middle, and then scoop out the seeds

Lay the squash halves on a baking sheet that has been lined with parchment paper, cut side down

Put the squash in the oven for 30 to 40 minutes, or until it's soft and a fork can easily go through it

Take it out of the oven and let it cool down a bit

Scrape the squash's flesh with a fork to make "spaghetti" strands

Do not take the strings out of the squash shells

Put the garlic powder, dried oregano, and marinara sauce in a small bowl and mix them together

Cover the "spaghetti" strands with the sauce and spread it out evenly between the two halves of the squash

Shred mozzarella cheese, slice pepperoni, add black olives, diced bell peppers, and onions to the top of each half of the squash

Add pepper and salt to taste

Put the stuffed squash halves back in the oven and bake for another 10 to 15 minutes, or until the cheese melts and starts to bubble

If you want, you can add fresh basil leaves as a garnish

Enjoy while hot!