Autumn Pasta Fagioli Soup

Warm and comforting, this Pasta Fagioli soup is perfect for a chilly autumn night. Filled with hearty beans, vegetables, and pasta, it's a satisfying meal in a bowl.

Ingredients:

• 2 cups cooked pasta shells
• 1 can 15 oz cannellini beans, drained and rinsed
• 1 can 14
• 5 oz diced tomatoes
• 4 cups vegetable broth
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 stalks celery, diced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• 2 tablespoons olive oil
• Grated Parmesan cheese for topping optional

Instructions:

In a large pot, heat olive oil over medium heat

Add chopped onion, garlic, carrots, and celery

Saut until softened, about 5 minutes

Stir in oregano and basil, cook for another minute

Add diced tomatoes, cannellini beans, and vegetable broth

Bring to a simmer

Let the soup simmer for 15-20 minutes, allowing flavors to meld

Add cooked pasta shells to the soup and heat through

Season with salt and pepper to taste

Serve hot, garnished with grated Parmesan cheese if desired

Shrimp & Asparagus Fried Rice

A delicious combination of tender shrimp, crunchy asparagus, and light rice that's perfectly stir-fried with soy sauce and garlic.

Ingredients:

• 2 cups cooked rice
• 1 lb shrimp, peeled and deveined
• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• 3 cloves garlic, minced
• 2 eggs, beaten
• 3 tablespoons soy sauce
• 2 tablespoons sesame oil
• 1 tablespoon vegetable oil
• Salt and pepper to taste
• Green onions, sliced, for garnish

Instructions:

Heat vegetable oil in a large skillet or wok over medium-high heat

Add shrimp and cook until pink and opaque, about 2-3 minutes per side

Remove shrimp from skillet and set aside

In the same skillet, add sesame oil and garlic

Cook until fragrant, about 1 minute

Add asparagus and cook until tender-crisp, about 3-4 minutes

Push asparagus to the side of the skillet and pour beaten eggs into the empty space

Scramble the eggs until cooked through

Add cooked rice and soy sauce to the skillet

Stir well to combine with the asparagus and eggs

Return cooked shrimp to the skillet and toss everything together until heated through

Season with salt and pepper to taste

Garnish with sliced green onions before serving

Vegan Chayote Squash Soup

The mild taste of chayote squash, the heat of chiles, and the freshness of cilantro come together in this vegan soup. This dish is hearty because it has brown rice in it.

Ingredients:

• 1 chayote squash, peeled and diced
• 2 chiles such as jalapeo or serrano, diced
• 1 bunch cilantro, chopped
• 1 cup cooked brown rice
• 4 cups vegetable broth
• Salt to taste
• Optional: lime wedges for serving

Instructions:

In a large pot, bring the vegetable broth to a boil

Add diced chayote squash and chiles to the pot

Cook until squash is tender, about 15 minutes

Stir in cooked brown rice and chopped cilantro

Simmer for an additional 5 minutes

Season with salt to taste

Serve hot, optionally with lime wedges for extra flavor

Frozen Hot Chocolate Milkshake

This Frozen Hot Chocolate Milkshake recipe lets you enjoy the ideal combination of hot chocolate and ice cream. For those who enjoy chocolate, it's a delightful treat that combines the rich flavors of cocoa with the smoothness of vanilla ice cream and the fun of chocolate chips and marshmallows on top. This cold chocolate treat is too good to resist!

Ingredients:

• 2 cups of milk
• 1/2 cup of hot cocoa mix
• 3 cups of vanilla ice cream
• 1/2 cup of whipped cream
• 1/4 cup of chocolate syrup
• 1/4 cup of mini marshmallows
• 1/4 cup of chocolate chips
• Crushed ice

Instructions:

In a blender, combine the milk and hot cocoa mix

Blend until well mixed

Add the vanilla ice cream and blend until the mixture is smooth and creamy

Pour the milkshake into serving glasses, leaving some room at the top

Top each glass with a generous dollop of whipped cream

Drizzle chocolate syrup over the whipped cream

Sprinkle mini marshmallows and chocolate chips on top of the whipped cream

Add crushed ice to the glasses for extra frostiness

Insert a straw and serve immediately

Flourless Oatmeal Chocolate-Chip Cookies

Enjoy chewy, gluten-free, and irresistibly tasty flourless oatmeal chocolate-chip cookies!

Ingredients:

• 2 cups rolled oats
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup almond butter
• 1/3 cup honey or maple syrup
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 cup chocolate chips

Instructions:

Preheat the oven to 350F 175C and line a baking sheet with parchment paper

In a food processor, pulse 1 cup of rolled oats until they resemble a coarse flour

In a mixing bowl, combine the oat flour, remaining 1 cup of rolled oats, baking powder, and salt

In a separate bowl, whisk together the almond butter, honey or maple syrup, egg, and vanilla extract until smooth and well combined

Add the wet ingredients to the dry ingredients and mix until a sticky dough forms

Fold in the chocolate chips

Using a spoon or cookie scoop, drop spoonfuls of dough onto the prepared baking sheet

Gently flatten and shape each cookie as they won't spread much during baking

Bake for about 10-12 minutes or until the cookies are golden around the edges

Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely