Beef and Sage Stuffing Hearty Beef and Sage Savory Stuffing Ingredients: 1 lb (450g) ground beef 8 cups day-old bread cubes (preferably sourdough or French bread) 1 large onion, chopped 3 celery stalks, chopped 3 cloves garlic, minced 2 tablespoons fresh sage, chopped (or 1 tablespoon dried sage) 1/4 cup fresh parsley, chopped 1 teaspoon dried thyme 1 teaspoon salt 1/2 teaspoon black pepper 1/2 cup chicken or beef broth 2 large eggs, beaten 3 tablespoons unsalted butter 2 tablespoons olive oil Directions: Preheat oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish. In a large skillet, heat olive oil and butter over medium heat. Add onion, celery, and garlic. Sauté until vegetables are soft, about 5-7 minutes. Add ground beef to the skillet and cook until browned and cooked through, breaking it up with a spoon. Drain excess fat if necessary. Stir in fresh sage, parsley, thyme, salt, and pepper. Cook for another 2 minutes to let the herbs release their aroma. In a large mixing bowl, combine the bread cubes with the beef mixture. Pour in the broth and beaten eggs. Mix gently until all ingredients are evenly incorporated. Transfer the stuffing mixture into the prepared baking dish and cover with foil. Bake for 30 minutes covered, then remove the foil and bake for an additional 15 minutes until the top is golden and crisp. Prep Time: 20 minutes | Cooking Time: 45 minutes | Total Time: 1 hour 5 minutes Kcal: 380 kcal | Servings: 6 servings #beefstuffing #savorystuffing #holidayrecipes #comfortfood #sagerecipes #groundbeefmeals #easyholidayrecipes #familydinner #bakingrecipes #thanksgivingideas #comfortfoodrecipes #herbsandspices #classicstuffing #homecooking #mealprepideas #dinnerideas #breadsides #savorydishes #heartymeals #seasonalrecipes This Beef and Sage Stuffing is the ultimate comfort food for your holiday table — savory, herb-packed, and perfectly crispy on top!

Craving a delicious, quick snack? These Tuna Melt Fritters are crispy on the outside, cheesy on the inside, and oh-so-satisfying! Perfect for a light lunch or appetizer. #TunaMelt #Fritters #QuickEats #ComfortFood #EasyRecipes Ingredients: - 12 oz canned tuna fish, drained - 1/4 cup red onion, chopped - 3/4 cup heaping shredded mozzarella - 2 eggs, lightly beaten - 3 tbsp parsley, chopped - 1/4 cup mayonnaise - 1 tbsp Sriracha sauce - 1/2 tsp garlic powder - Salt and pepper to taste - 1 tbsp olive oil For the Lemon Aioli: - 1/2 cup mayonnaise - 1 lemon (half zested + full juiced) - 1 clove garlic, minced - 1/2 tsp dried mint - Pinch of dried mustard - Salt and pepper to taste Directions: 1. Grab a medium bowl and mash that drained tuna with a fork until it’s nice and flaky. 2. Add in the chopped red onion, heaping shredded mozzarella, beaten eggs, parsley, mayo, Sriracha, garlic powder, and a sprinkle of salt and pepper. Mix it all together until you’ve got a consistent mixture. 3. Heat the olive oil in a non-stick pan over medium heat. 4. Scoop about 1/4 cup of the tuna mixture and flatten it into a fritter. Place it in the hot pan and cook for about 3 minutes on each side, or until golden brown and crispy. 5. While the fritters are cooking, whip up the lemon aioli. Just whisk together all the aioli ingredients in a small bowl, taste, and adjust the seasoning if needed. 6. Serve your scrumptious fritters warm with a side of lemon aioli or fresh lemon slices for an extra zing! Nutritional Values (per serving): - Serving Size: 2 fritters - Calories: 280 - Protein: 23g - Carbohydrates: 8g - Fat: 18g - Fiber: 0g Enjoy your flavorful Tuna Melt Fritters!

Spicy Tamarind Soup Fiery Tamarind and Chili Spiced Soup with Tangy Depth Ingredients: 4 cups vegetable or chicken broth 1/2 cup tamarind paste 2 tablespoons oil (vegetable or olive) 1 medium onion, chopped 3 cloves garlic, minced 1-inch piece fresh ginger, grated 2-3 fresh red chilies, sliced (adjust to taste) 1 medium tomato, chopped 1 tablespoon fish sauce (optional for non-vegetarian) 1 tablespoon soy sauce 1 teaspoon ground cumin 1/2 teaspoon turmeric powder 1/2 teaspoon smoked paprika Salt to taste Fresh cilantro for garnish Juice of 1 lime Directions: Heat oil in a large pot over medium heat. Add onion, garlic, and ginger, sauté until softened and fragrant, about 4-5 minutes. Add the sliced red chilies and chopped tomato, cook for another 3 minutes until tomatoes break down. Stir in cumin, turmeric, and smoked paprika, cooking for 1 minute to release the spices’ aroma. Pour in the broth and bring to a simmer. Whisk tamarind paste with a little warm water to loosen, then add to the pot. Add fish sauce (if using) and soy sauce, season with salt to taste. Let simmer gently for 15-20 minutes. Remove from heat and stir in lime juice. Garnish with fresh cilantro before serving. Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes Kcal: Approximately 120 kcal per serving | Servings: 4 servings #spicysoup #tamarindsoup #asiansoup #sourandsweet #comfortfood #souprecipe #spicyrecipes #tamarindflavor #southeastasianfood #sourandsweetflavor #glutenfree #dairyfree #healthymeals #homemadesoup #souplovers #quickmeals #lowsodium #plantbased #souprecipes #freshflavors Warm up your taste buds with this Spicy Tamarind Soup—tangy, fiery, and packed with bold flavors! Perfect for cozy nights or anytime you crave a kick!

Roasted Sweet Potato and Kale Salad Vibrant Roasted Sweet Potato and Kale Power Salad with Tangy Dressing Ingredients: 2 medium sweet potatoes, peeled and cubed 1 tablespoon olive oil Salt and pepper to taste 4 cups kale, stems removed and chopped 1/4 cup red onion, thinly sliced 1/4 cup dried cranberries 1/4 cup toasted pumpkin seeds 1/4 cup crumbled feta cheese (optional) Dressing: 3 tablespoons olive oil 1 tablespoon apple cider vinegar 1 teaspoon Dijon mustard 1 teaspoon honey or maple syrup Salt and pepper to taste Directions: Preheat oven to 400°F (200°C). Toss sweet potato cubes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, turning halfway, until tender and caramelized. While sweet potatoes roast, massage kale with a pinch of salt for 2-3 minutes until tender and slightly wilted. In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper to make the dressing. In a large bowl, combine kale, roasted sweet potatoes, red onion, dried cranberries, and pumpkin seeds. Drizzle dressing over salad and toss gently to combine. Sprinkle crumbled feta on top if using. Serve immediately or chilled. Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes Kcal: 280 kcal per serving | Servings: 4 servings #roastedsweetpotato #kalesalad #healthysalad #fallrecipes #powergreens #plantbased #veggiesalad #roastedveggies #superfoods #nutritiousmeals #wholefoods #veganfriendly #saladrecipe #cleanrecipes #healthyanddelicious #seasonalrecipes #mealprepideas #veggiepower #fiberrich #comfortfood Warm roasted sweet potatoes meet nutrient-packed kale in this delicious and vibrant salad—perfect for fall and beyond! Sweet, tangy, and full of texture!

Lemon and Arugula Chicken Pasta Zesty Lemon Chicken Pasta with Peppery Arugula and Garlic Ingredients: 12 oz pasta (penne or linguine) 2 boneless, skinless chicken breasts 3 tablespoons olive oil, divided 3 cloves garlic, minced Zest and juice of 1 large lemon 2 cups fresh arugula 1/4 cup grated Parmesan cheese Salt and black pepper to taste 1/4 teaspoon red pepper flakes (optional) Fresh basil or parsley for garnish Directions: Cook pasta according to package instructions until al dente. Drain and reserve 1/2 cup pasta water. Season chicken breasts with salt and pepper. Heat 1 tablespoon olive oil in a large skillet over medium heat. Cook chicken 5-7 minutes per side until golden and cooked through. Remove from skillet, let rest, then slice thinly. In the same skillet, add remaining 2 tablespoons olive oil and sauté garlic for about 1 minute until fragrant. Add lemon zest, lemon juice, and red pepper flakes (if using). Stir to combine. Toss cooked pasta into the skillet with the lemon garlic sauce, adding reserved pasta water as needed to loosen the sauce. Add sliced chicken and fresh arugula, tossing gently until the arugula wilts slightly. Remove from heat, stir in Parmesan cheese, and adjust seasoning with salt and pepper. Garnish with fresh basil or parsley before serving. Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes Kcal: Approximately 450 kcal per serving | Servings: 4 servings #chickenpasta #lemonpasta #arugula #italianfood #quickdinner #easyrecipes #weeknightmeals #healthyrecipes #freshingredients #garliclover #pastalovers #comfortfood #familydinner #foodie #homecooking #onepanmeal #simpleingredients #deliciousdinner #flavorfulmeals #freshherbs Brighten up dinner with this Zesty Lemon and Arugula Chicken Pasta! Tender chicken, peppery arugula, and fresh lemon create a vibrant, satisfying meal everyone will love!