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Most used ingredients:
  • rice
  • chicken
  • eggs
  • cheese
  • onion
  • pepper
  • garlic
  • tomato
  • salt
  • pasta

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Ingredients: tomates

, onions, garlic

Tomato Onion Garlic Saute

Ingredients:

- 2 tablespoons olive oil

- 1 large onion, diced

- 2 cloves garlic, minced

- 2 large tomatoes, diced

- Salt and pepper, to taste

Instructions:

1. Heat the olive oil in a large skillet over medium heat.

2. Add the onion and garlic and cook until the onion is softened, about 5 minutes.

3. Add the tomatoes and season with salt and pepper.

4. Cook until the tomatoes are softened, about 5 minutes.

5. Serve warm.

tomates

Ingredients: Chicken , carrots, celery, chicken broth, spices, corn

starch

Creamy Chicken and Vegetable Soup

Ingredients:

- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 cup chopped carrots
- 1 cup chopped celery
- 4 cups chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- Salt and pepper, to taste
- 2 tablespoons cornstarch
- 2 tablespoons water

Instructions:

1. Heat the olive oil in a large pot over medium-high heat.

2. Add the chicken cubes and cook until lightly browned, about 5 minutes.

3. Add the carrots and celery and cook for another 3 minutes.

4. Pour in the chicken broth and add the garlic powder, onion powder, oregano, thyme, and paprika. Season with salt and pepper, to taste.

5. Bring the soup to a boil, then reduce the heat to low and simmer for 15 minutes.

6. In a small bowl, whisk together the cornstarch and water until combined.

7. Slowly pour the cornstarch mixture into the soup and stir until combined.

8. Simmer for an additional 5 minutes, or until the soup has thickened.

9. Serve warm. Enjoy!

Chicken carrots celery chicken broth spices corn

Ingredients: eggs, gluten-free flour, almond milk, natural sweetener

Gluten-Free Almond Pancakes

Ingredients:
- 2 eggs
- 1 cup gluten-free flour
- 1 cup almond milk
- 2 tablespoons natural sweetener

Instructions:
1. In a large bowl, whisk together the eggs and almond milk.

2. Add the gluten-free flour and natural sweetener to the egg and almond milk mixture and whisk until combined.

3. Heat a non-stick skillet over medium heat.

4. Pour ΒΌ cup of the batter onto the skillet and cook for 2-3 minutes, or until the edges start to brown.

5. Flip the pancake and cook for an additional 2-3 minutes, or until the other side is golden brown.

6. Repeat with the remaining batter.

7. Serve with your favorite toppings and enjoy!

eggs gluten-free flour almond milk natural sweetener