Chicken Broth in a Slow Cooker Slow-Simmered Homemade Chicken Broth in the Crockpot Ingredients: 1 whole chicken carcass (or 2–3 lbs of chicken bones) 2 carrots, roughly chopped 2 celery stalks, roughly chopped 1 onion, quartered 4 cloves garlic, smashed 2 bay leaves 1 teaspoon whole peppercorns 1 tablespoon apple cider vinegar 10 cups water Fresh parsley or thyme (optional) Salt to taste (add after cooking) Directions: Place chicken bones, vegetables, garlic, bay leaves, and peppercorns into a large slow cooker. Add apple cider vinegar and pour in the water to cover all ingredients. Set the slow cooker to LOW and let it cook for 10–12 hours, or up to 24 hours for a richer broth. Strain the broth through a fine-mesh sieve into a large bowl or pot. Discard solids and season the broth with salt to taste. Let broth cool before storing. Store in the refrigerator for up to 5 days or freeze for up to 3 months. Prep Time: 10 minutes | Cooking Time: 12 hours | Total Time: 12 hours 10 minutes Kcal: 35 kcal | Servings: 8 cups #homemadebroth #chickenbroth #slowcookersoup #crockpotbroth #bonebroth #souprecipe #chickenstock #kitchenstaple #fromscratch #slowcooked #mealprepideas #comfortbase #souplovers #slowcookerrecipes #crockpotbasics #nutrientrich #easybroth #noadditives #cleanrecipes #pastinabase Simmering golden magic in my slow cooker today — this Chicken Broth is the ultimate base for all your cozy recipes!

Shrimp and Zucchini Noodles Light Garlic Shrimp with Fresh Zucchini Noodles Ingredients: 1 lb (450g) shrimp, peeled and deveined 3 medium zucchinis, spiralized into noodles 2 tablespoons olive oil 4 cloves garlic, minced 1/2 teaspoon red pepper flakes (optional) 1 lemon, zested and juiced 1/4 cup fresh parsley, chopped Salt and pepper to taste Grated Parmesan cheese (optional, for garnish) Directions: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the shrimp, season with salt and pepper, and cook until pink and opaque, about 2-3 minutes per side. Remove shrimp and set aside. In the same skillet, add the remaining olive oil and garlic. Sauté for about 1 minute until fragrant. Add the zucchini noodles to the skillet, tossing gently. Cook for 2-3 minutes, until the noodles are tender but still slightly crisp. Return the shrimp to the skillet, add lemon zest and juice, red pepper flakes if using, and toss everything together to combine. Remove from heat and sprinkle with fresh parsley. Garnish with Parmesan if desired. Serve immediately. Prep Time: 10 minutes | Cooking Time: 10 minutes | Total Time: 20 minutes Kcal: 220 kcal | Servings: 4 servings #shrimprecipes #zucchininoodles #lowcarbrecipes #healthymeals #seafoodlover #quickdinner #lightmeals #glutenfree #paleorecipes #ketofriendly #easyweeknightmeal #freshingredients #garlicflavors #lemonzest #healthyanddelicious #summerrecipes #wholefoods #highprotein #lowcalorie #cleanrecipes Light, fresh, and full of flavor! Try this Garlic Shrimp with Zucchini Noodles for a quick and healthy dinner.

Eggplant and Tomato Soup Creamy Roasted Eggplant and Tomato Soup with Herbs Ingredients: 2 medium eggplants, peeled and diced 4 large ripe tomatoes, chopped 1 onion, chopped 3 cloves garlic, minced 2 tablespoons olive oil 4 cups vegetable broth 1 teaspoon smoked paprika 1 teaspoon dried oregano Salt and freshly ground black pepper, to taste Fresh basil or parsley for garnish Directions: Preheat oven to 400°F (200°C). Toss diced eggplant with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, until tender and slightly caramelized. In a large pot, heat remaining olive oil over medium heat. Add onion and garlic, sauté until soft and fragrant, about 5 minutes. Add chopped tomatoes, roasted eggplant, smoked paprika, and oregano to the pot. Cook for 5 minutes, stirring occasionally. Pour in vegetable broth, bring to a boil, then reduce heat and simmer for 20 minutes to let flavors meld. Use an immersion blender (or transfer to a blender) to puree the soup until smooth and creamy. Adjust seasoning with salt and pepper. Serve hot, garnished with fresh basil or parsley. Prep Time: 15 minutes | Cooking Time: 50 minutes | Total Time: 65 minutes Kcal: 150 kcal per serving | Servings: 4 servings #eggplantsoup #tomatosoup #vegetablesoup #comfortfood #healthyrecipes #veganrecipes #glutenfree #plantbased #souprecipes #homemadesoup #fallrecipes #lightmeals #easyrecipes #cleanrecipes #roastedvegetables #herbflavors #healthyeating #seasonalrecipes #soulfood #dinnerideas Warm up with this creamy and flavorful Eggplant and Tomato Soup — roasted to perfection and packed with herbs!

Beef and Spaghetti Squash Savory Ground Beef with Roasted Spaghetti Squash Ingredients: 1 medium spaghetti squash 1 lb (450g) ground beef 1 small onion, finely chopped 2 cloves garlic, minced 1 cup marinara sauce 1 teaspoon dried oregano 1 teaspoon dried basil Salt and pepper to taste 2 tablespoons olive oil Grated Parmesan cheese (optional) Fresh parsley, chopped (for garnish) Directions: Preheat oven to 400°F (200°C). Cut spaghetti squash in half lengthwise and scoop out seeds. Drizzle with 1 tablespoon olive oil, season with salt and pepper. Place cut sides down on a baking sheet lined with parchment paper. Roast for 35-40 minutes until tender. While squash is roasting, heat remaining olive oil in a large skillet over medium heat. Add onion and garlic, sauté until softened, about 3-4 minutes. Add ground beef, breaking it up with a spoon. Cook until browned and cooked through, about 7-8 minutes. Drain any excess fat. Stir in marinara sauce, dried oregano, and basil. Simmer for 5 minutes, allowing flavors to meld. Once spaghetti squash is cool enough to handle, use a fork to scrape out the strands into a large bowl or directly onto plates. Top the spaghetti squash strands with the beef sauce mixture. Garnish with grated Parmesan and fresh parsley if desired. Serve immediately. Prep Time: 15 minutes | Cooking Time: 45 minutes | Total Time: 60 minutes Kcal: 350 kcal | Servings: 4 servings #spaghettisquash #beefrecipes #lowcarbmeals #healthycomfortfood #glutenfree #groundbeefrecipes #easymeals #familydinner #roastedveggies #ketorecipes #cleanrecipes #homemade #italianflavors #comfortfood #simplerecipes #mealprep #proteinpacked #healthyliving #savorymeals #dinnerideas Looking for a healthy twist on classic spaghetti? Try this Beef and Spaghetti Squash — low-carb, flavorful, and hearty!

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!