fast

French Bread Pizza is the perfect budget-friendly fast and easy weeknight dinner. Customize the toppings to fit your taste buds or what you have on hand!&nbsp;

Easy French Bread Pizza

French loaf (0.99)

pizza sauce (0.42)

shredded mozzarella (about 1 cup shredded) (1.04)

(variable)

Preheat the oven to 400ºF. Cut the French loaf in half lengthwise, then cut each half open into two pieces. Place the pieces of French Bread, cut side up, on a large baking sheet.

Top each piece of bread with about 2 Tbsp pizza sauce and 1 oz. (or 1/4 cup shredded) mozzarella. Add any additional toppings you desire.

Bake the pizzas in the preheated oven for 10-15 minutes, or until the cheese is melted and bubbly, and the bread is slightly brown and crispy on the edges. Serve hot.

These are the easiest pancakes ever! Ready in minutes with just a few simple ingredients, you will love them.

Whole Wheat Fluffy Vegan Pancakes

whole wheat flour

tbsp baking powder

tsp sea salt

almond milk

tbsp pure maple syrup (sub coconut sugar or to make sugar-free, use stevia)

cinnamon (optional, adds flavour)

vanilla extract (optional, adds flavour)

Mix together the flour, baking powder, sea salt and cinnamon in a bowl.

Add the unsweetened almond milk and maple syrup and stir until &#8220;just mixed.&#8221;

Let the batter sit for 5-10 minutes. While you wait, heat a pan over medium-high heat.

Lightly oil the pan or spray it with a little non-stick cooking spray then scoop the batter into the pan in 1/4-1/2 cup portions.

Once there are a few bubbles in the middle and they look cooked around the edges, flip and cook for a couple more minutes on the other side.

Thank you so much this worked out perfectly!!

https://content.jwplatform.com/videos/&rdquo;Kmlztiw2&Prime;.mp4

”Fluffy

Skip takeout and make your own ramen at home, starting with this easy Ginger Garlic Chicken Ramen recipe. 

Ginger Garlic Chicken Ramen

chicken stock

lb. boneless, skinless chicken breast

ginger,

garlic cloves, sliced

(3.5-ounce) package shiitake mushrooms, halved

soy sauce

sesame oil

(3-ounce) packages dried ramen, seasoning packs discarded

baby bok choy,

snow peas

scallions, sliced

This fig pizza is incredibly easy to make and tastes like something you&#x27;d get at a high-end pizza place. Grab some fig jam, a little goat cheese and prosciutto and enjoy one of the best pizzas of your life!

Fig Pizza with Goat Cheese and Prosciutto

pizza crust, uncooked

fig jam

mozzarella cheese

prosciutto

goat cheese (crumbled)

Preheat oven to 500 degrees (preferably with a pizza stone inside).&nbsp;

Roll out the pizza dough as thinly as you can into a rectangle or oval on a silicone mat or piece of parchment paper as thinly as you can.

Spread the fig jam all over it, leaving about 1/2 inch around the edge.&nbsp; Sprinkle with the mozarella cheese, scatter the prosciutto across the top and finish with the crumbled goat cheese.&nbsp;

Place the pizza on the pizza stone (I keep it on the silicone mat or parchment paper) and cook for 7-9 minutes, until the cheese is bubbling and browning on top.&nbsp;

Carefully remove from oven, let cool for a few minutes, cut and serve!&nbsp;

Fill the air with the aroma of these beautiful baked pears fresh from the oven.

Cinnamon baked pears

Beurre Bosc pears, peeled

brown sugar

cinnamon

butter

vanilla

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5603829826001&=domain=taste

5348771529001-5603829826001

Combine your two favorite desserts—cookies and ice cream—with this easy, supersized chocolate chip cookie cake recipe. 

Chocolate Chip Cookie Cake

c. all-purpose flour,

cornstarch

baking soda

kosher salt

c. (3 sticks) unsalted butter, melted and slightly cooled

c. dark brown sugar

c. sugar

eggs, egg

pure vanilla extract

c. bittersweet chocolate chips

pt. vanilla-chocolate chip ice cream, softened

pt. mint chip ice cream, softened

pt. chocolate-chocolate chip ice cream, softened

Chocolate sauce,

It only takes 10 minutes to make this super easy red enchilada sauce that is bursting with flavor. Never buy the canned stuff again!&nbsp;

Easy Red Enchilada Sauce

Tbsp vegetable oil (0.10)

Tbsp all-purpose flour (0.02)

Tbsp chili powder (0.30)

water (0.00)

tomato paste (0.27)

tsp cumin (0.03)

garlic powder (0.03)

cayenne pepper (0.02)

salt

Add the vegetable oil, flour, and chili powder to a medium pot. Turn the heat on to medium and whisk the ingredients together. Continue to whisk as the mixture begins to bubble. Whisk and cook the mixture for one minute once it begins bubbling.

After one minute, whisk in the water, tomato paste, cumin, garlic powder, and cayenne pepper until smooth. Allow the sauce to come up to a simmer. Once it reaches a simmer it will begin to thicken slightly.

Starting with a 1/2 teaspoon, add salt to taste. I used about 3/4 teaspoon total. The sauce is now ready to use!

https://embed.mediavine.com/videos/xu3keskbvam6brx3lgsu

It only takes 10 minutes and a few ingredients to make this super easy red enchilada sauce that is bursting with flavor. Never buy the canned stuff again!

Juiciest Spatchcocked Turkey

poultry seasoning

black pepper

carrots

onion

celery

Line a large rimmed baking pan with aluminum foil and lightly spray it with nonstick cooking spray.  Very coarsely chop the vegetables and scatter them over the pan.  Set aside.

Place the turkey on a large cutting board, breast side down.  Pat the turkey dry with some paper towels to make it easier to handle. Use a large pair of sharp poultry shears to cut the backbone out of the tukery.  Start at the tail and cut up one side of the back bone, then proceed to the other side. Some bones may be a little tougher to cut through, so you may have to use both hands on the shears.  You can also use a chef knife for this, but I find the shears much safer and easier. (You can discard the backbone or use it to make stock for gravy.)Then flip the turkey over and place both hands firmly in the center of the breast and press down with considerable force to flatten the turkey.  the flatter the better.  It may take a few tries and you&#x27;ll probably hear some bones breaking.  You can also now remove the excess skin around the neck and tail if you like.  Place the turkey on top of the vegetables.

In a medium bowl, whisk the oil, poultry seasoning, pepper, and salt together. Dry the turkey again with a few paper towels then liberally brush the entire turkey (including the inside) with the mixture.  You can even rub some under the skin of the breasts for even more flavor. Then tuck the wings tips under the turkey to keep them from burning.

Preheat the oven to 450°F and allow the turkey to rest at room temperature for about 20 minutes while it preheats.  Cook the turkey for 1 hour to 1 hour and 20 minutes (rotating the pan about halfway through cooking) or until the thickest part of the thigh reaches 165°F (the breast should read about 155°F) when tested with a meat thermometer. The residual heat with continue to cook the bird once it&#x27;s out of the oven, so the temp will rise more even after being taken out.  If you find the turkey starting to burn, you can alwasy reduce the heat a bit or cover the darkest part of it with aluminum foil to keep it from getting too brown. Each turkey and oven is a little different so you may need to make some minor adjustments as it&#x27;s cooking to make sure it&#x27;s cooked completely without drying out.

Allow the turkey to rest for 15 to 20 minutes to allow the juices to redistribute then carve as normal.

This recipe for chickpeas in lemon-tahini broth is an easy, healthy, creamy vegetarian dinner recipe that you&#039;re going to love!

Chickpeas in Lemon-Tahini Broth

extra virgin olive oil

leek

garlic (peeled and minced)

red Fresno chili pepper

vegetable stock

chickpeas

dry thyme

paprika

white pepper (optional)

bok choy

tahini

lemon (juiced)

Salt (to taste)

avocado diced

scallion (minced)

Aleppo pepper (optional)

Mustard oil

In a bowl, combine the tahini, lemon juice, and a few splashes of hot sauce and stir to combine. Set aside.

Prepare Tahini:

Heat oil in a wide pot over medium-high. Melt the butter into the oil. Once frothy, add the leeks and cook for 7-8 minutes until softened and beginning to turn golden brown.

Add the garlic and red Fresno chili pepper and cook for 45 seconds until fragrant. Season with salt and pepper.

Prepare Aromatics:

Add the stock to the pot and bring to a boil. Reduce heat and add chickpeas, thyme, paprika, white pepper, and salt, to taste. Simmer for 15 minutes until the chickpeas are very tender.

Cook the Chickpeas:

Add the greens and a little water and cook until the greens are bright green and tender, about 10 minutes.

Cook the Greens:

Add the tahini mixture to the broth and stir until completely incorporated. Taste and season again to your preferences.

Finish the Broth:

Ladle the chickpeas into bowls. Garnish with chopped avocado and minced scallion. Sprinkle with Aleppo pepper and a drizzle of mustard oil, if desired. Enjoy!

To Serve:

Long summer days call for a speedy dinner. Caramelised pork and crunchy noodles, with a big hit of lime and chilli, make this a winner.

Sticky pork and crispy noodle salad

peanut oil

onion,

pork mince

garlic cloves, crushed

tbs ginger

(60 milliliters) char siu sauce

tsp Chinese five spice powder

(80 milliliters) Chinese rice wine (shaohsing)

packet Chang’s fried noodles

Chopped long red chilli, toasted

coriander

chives and lime cheeks,

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5853635662001&=domain=del

5348771529001-5853635662001

Try this healthy version of the Chinese takeaway classic. In just 25 minutes you can feed the whole family a tasty healthy chicken dish that won't disappoint!

Healthy chicken chow mein

packet dried egg noodles

five-spice powder

chicken breast, thinly sliced

vegetable oil

ginger, peeled, finely grated

oyster mushrooms,

snow peas, trimmed, halved

salt-reduced chicken stock

salt-reduced soy sauce

oyster sauce

kecap manis

bean sprouts,

red chilli,

Lime wedges, to serve

Preheat the oven to 400 degrees . In a shallow dish, combine the cheese with the paprika and parsley and season with salt and pepper. Drizzle the fish with

Parmesan-Crusted Tilapia

Parmesan cheese

flat-leaf parsley

tilapia fillets (about 1 pound total)

lemon,

Eat pizza for breakfast thanks to this delicious tuscan sausage and kale frittata recipe. 

Tuscan Sausage And Kale Frittata

eggs

c. whole milk

Kosher salt

pepper

olive oil

lb. Italian sausage,

large bunch kale, stems discarded and leaves chopped (about 3 cups)

c. marinara sauce

fresh mozzerella, sliced

basil leaves, for topping

Tuscan Sausage and Kale Frittata

Impress your friends at brunch with these hearty spinach and cheese breakfast pockets. 

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