Ingredients:

• 1 lb ground beef
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• 1/2 cup breadcrumbs
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• 1/4 cup grated Parmesan cheese
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• 1/4 cup chopped onion
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• 1/4 cup chopped bell pepper
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• 1/4 cup chopped parsley
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• 2 cloves garlic, minced
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• 1 egg
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• 1/4 cup milk
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• 1/2 teaspoon salt
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• 1/4 teaspoon black pepper
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• 1/2 cup marinara sauce
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Instructions:

Warm the oven up to 175F 350C

Put onion, bell pepper, parsley, garlic, egg, milk, salt, and pepper in a large bowl

Add the ground beef and cover it with the cheese

Combine well

Make a loaf out of the dough and put it in a baking dish

Dot the meatloaf with marinara sauce all over the top

Put it in the oven for an hour, or until it's fully cooked

Before cutting it, let it rest for a few minutes

Enjoy while hot!

Ingredients:

• 1 lb boneless pork shoulder, sliced
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• 1/4 cup soy sauce
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• 1/4 cup rice vinegar
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• 3 cloves garlic, minced
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• 1 tbsp brown sugar
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• 1 tsp ground ginger
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• 1/2 cup chicken broth
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• 1 cup shredded carrots
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• 1 cup sliced cucumber
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• 1/4 cup chopped cilantro
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• 2 cups cooked rice
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• 4 tbsp mayonnaise
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• 2 tbsp Sriracha sauce
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Instructions:

In a slow cooker, combine pork, soy sauce, rice vinegar, garlic, brown sugar, ginger, and chicken broth

Cover and cook on low for 6-8 hours, until pork is tender

Remove pork from slow cooker and shred with a fork

Return shredded pork to slow cooker and stir in carrots

Cover and cook on low for an additional 30 minutes

To serve, divide rice among bowls and top with pork mixture, cucumber slices, and cilantro

Mix together mayonnaise and Sriracha, drizzle over bowls

Enjoy!

Ingredients:

• 1 cup rolled oats
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• 1 cup all-purpose flour
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• 1/2 teaspoon baking soda
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• 1/2 teaspoon ground cinnamon
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• 1/4 teaspoon salt
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• 1/2 cup unsalted butter, softened
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• 1/2 cup granulated sugar
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• 1/4 cup packed light brown sugar
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• 1 large egg
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• 1 teaspoon vanilla extract
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• 1/2 cup powdered sugar
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• 1-2 tablespoons milk
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• 1/2 teaspoon vanilla extract
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Instructions:

Rolling oats, all-purpose flour, baking soda, cinnamon, and salt should all be mixed together in a bowl

Melt the butter and mix it with the white sugar and brown sugar in a different bowl until the mixture is light and fluffy

Add the egg and vanilla extract and mix them in well

Mix the dry ingredients into the wet ingredients one at a time until a dough forms

Put the dough in the fridge for at least 30 minutes with the lid on

Warm the oven up to 350F 175C and put parchment paper on a baking sheet

Place round tablespoons of dough about 2 inches apart on the baking sheet that has been prepared

Make each ball of dough a little flatter with the back of a spoon

For 10 to 12 minutes, or until the edges are just beginning to turn golden, bake the cookies

Let the cookies cool for 5 minutes on the baking sheet before moving them to a wire rack to cool all the way

To make the vanilla icing, mix the powdered sugar, milk, and vanilla extract in a small bowl with a whisk

Cover the cookies with the vanilla icing and let them cool

Before you serve, let the frosting set for a few minutes

Have fun with these tasty oatmeal cookies iced with vanilla icing!

Ingredients:

• 1 1/4 cups all-purpose flour
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• 1/4 cup granulated sugar
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• 1/2 cup unsalted butter, chilled and diced
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• 1/4 teaspoon salt
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• 1/4 cup almond flour
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• 1/2 cup powdered sugar
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• 1/4 cup unsalted butter, softened
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• 1 large egg
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• 1/2 teaspoon almond extract
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• 1 cup fresh blueberries
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• 1 tablespoon granulated sugar
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• 1 tablespoon apricot preserves
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Instructions:

Preheat oven to 375F 190C

In a food processor, pulse together all-purpose flour, granulated sugar, chilled diced butter, and salt until mixture resembles coarse crumbs

Press mixture into bottom and up sides of a 9-inch tart pan with removable bottom

Prick bottom of crust with a fork

Bake for 15-18 minutes or until lightly golden

Let cool completely

In a mixing bowl, beat together almond flour, powdered sugar, softened butter, egg, and almond extract until smooth and creamy

Spread almond cream filling evenly over cooled tart crust

In a small saucepan, heat blueberries, granulated sugar, and apricot preserves over medium heat, stirring occasionally, until blueberries start to burst and mixture thickens slightly, about 5 minutes

Remove from heat and let cool slightly

Spread blueberry mixture over almond cream filling in tart shell

Chill tart in refrigerator for at least 1 hour before serving

Slice and enjoy!

Ingredients:

• 1 can 16 ounces refried beans
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• 1 package 1 ounce taco seasoning mix
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• 1 cup sour cream
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• 1 cup salsa
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• 1 cup shredded lettuce
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• 1 cup shredded cheddar cheese
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• 1 medium tomato, diced
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• 1/4 cup sliced black olives
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• 1/4 cup chopped green onions
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Instructions:

Put the refried beans and taco seasoning in a medium bowl and mix them together until they are well mixed

On a serving platter, spread the bean mixture out evenly

Put the salsa on top of the bean mixture first, then the sour cream

Add chopped green onions, diced tomato, sliced black olives, shredded cheddar cheese, and shredded lettuce on top of the sour cream

Put it in the fridge until you're ready to serve it with tortilla chips or serve it right away