Crock Pot Sausage and Peppers Slow-Cooked Italian Sausage and Bell Peppers in a Savory Tomato Sauce Ingredients: 6 Italian sausages (mild or spicy) 1 red bell pepper, sliced 1 green bell pepper, sliced 1 yellow bell pepper, sliced 1 large onion, sliced 3 cloves garlic, minced 1 (14.5 oz) can diced tomatoes 1/2 cup marinara sauce 1 teaspoon dried oregano 1 teaspoon dried basil 1/2 teaspoon red pepper flakes (optional) Salt and pepper, to taste 2 tablespoons olive oil Optional: fresh parsley for garnish Directions: Heat olive oil in a skillet over medium heat. Brown sausages on all sides (about 2–3 minutes per side). This step adds flavor but is optional. In a slow cooker, add sliced peppers, onions, garlic, diced tomatoes, marinara sauce, oregano, basil, red pepper flakes, salt, and pepper. Nestle the browned sausages into the pepper mixture. Cover and cook on low for 6–7 hours or on high for 3–4 hours, until sausages are cooked through and veggies are tender. Serve over hoagie rolls, rice, or pasta. Garnish with fresh parsley if desired. Prep Time: 10 minutes | Cooking Time: 6 hours (low) | Total Time: 6 hours 10 minutes Kcal: 410 kcal | Servings: 6 servings #crockpotrecipes #slowcookersausage #comfortfood #easymeals #onepotwonder #italiansausage #peppersandonions #weeknightdinner #slowcookedflavor #glutenfreedinner #meatlovermeals #setitandforgetit #savorysausage #heartymeals #homestylecooking #sausageandpeppers #mealprepideas #simpleingredients #lazydaymeals #familydinner 🔥 Let the slow cooker do the work! This Crock Pot Sausage and Peppers recipe is cozy, hearty, and full of flavor! 🍽️🌶️

Baked Pesto Tofu Herb-Infused Baked Tofu with Homemade Basil Pesto Ingredients: 14 oz firm tofu, pressed and cut into 1-inch cubes 1/2 cup fresh basil leaves 2 tablespoons pine nuts (or walnuts) 2 tablespoons nutritional yeast 1 garlic clove 1/4 teaspoon sea salt 2 tablespoons lemon juice 3 tablespoons olive oil Optional: cherry tomatoes or roasted red peppers for garnish Directions: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Press tofu for at least 15 minutes to remove excess moisture. Cut into cubes. In a food processor, combine basil, pine nuts, nutritional yeast, garlic, salt, lemon juice, and olive oil. Blend until smooth to create pesto. In a bowl, gently toss tofu cubes with the pesto until fully coated. Spread tofu cubes on the baking sheet in a single layer. Bake for 25–30 minutes, flipping halfway through, until golden and slightly crispy. Serve warm with rice, pasta, or a fresh salad. Garnish with cherry tomatoes or roasted red peppers, if desired. Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes Kcal: 215 kcal | Servings: 4 servings #bakedtofu #veganpesto #plantbasedprotein #meatlessmeal #easyveganrecipes #dairyfree #pestotofu #basiltofu #highproteinvegan #veganentree #crispypanbaked #tofulover #pestoinspired #glutenfreevegan #ovenbakedtofu #healthyveganmeals #freshherbs #nutritiousdinner #vegancomfort #pestorecipes 💚 This Baked Pesto Tofu is an herb-packed, protein-rich delight that’s perfect for meatless Mondays! 🌱🔥

Vegetable Soup Hearty Garden Vegetable Soup Ingredients: 2 tablespoons olive oil 1 onion, chopped 2 cloves garlic, minced 3 carrots, sliced 2 celery stalks, sliced 1 zucchini, diced 1 cup green beans, chopped 1 can (14.5 oz) diced tomatoes 6 cups vegetable broth 1 teaspoon dried thyme 1 teaspoon dried basil Salt and pepper to taste 1 cup fresh spinach or kale, chopped Directions: Heat olive oil in a large pot over medium heat. Add onion and garlic and sauté until translucent, about 3-4 minutes. Add carrots and celery and cook for 5 minutes, stirring occasionally. Stir in zucchini, green beans, and diced tomatoes with their juice. Pour in vegetable broth and add thyme and basil. Bring to a boil. Reduce heat and simmer for 20-25 minutes until vegetables are tender. Stir in fresh spinach or kale and cook for an additional 3 minutes. Season with salt and pepper to taste. Serve warm. Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes Kcal: 110 kcal per serving | Servings: 6 servings #vegetablesoup #healthysoup #gardenfresh #plantbased #veganrecipes #souprecipe #comfortfood #lowcalorie #cleaneating #easyrecipes #veggiesoup #homemade #veganfriendly #glutenfree #dinnerideas #mealprep #soupseason #healthymeals #familyfriendly #heartymeal Warm up with this hearty Vegetable Soup—packed with fresh garden veggies and comforting flavors. Perfect for cozy dinners! 🥕🥒🍅

Cucumber Salad Refreshing Cucumber Salad with Dill, Vinegar & Red Onion Ingredients: 2 large cucumbers, thinly sliced 1/2 red onion, thinly sliced 1/4 cup white vinegar or apple cider vinegar 1 tablespoon olive oil 1 tablespoon sugar (optional for balance) 2 tablespoons fresh dill, chopped (or 1 tsp dried dill) 1/2 teaspoon salt 1/4 teaspoon black pepper Optional: 1 teaspoon lemon juice for extra tang Directions: In a large bowl, combine the sliced cucumbers and red onion. In a small bowl, whisk together vinegar, olive oil, sugar (if using), dill, salt, and pepper until well mixed. Pour the dressing over the cucumber and onion. Toss gently to coat. Let the salad sit in the refrigerator for at least 15–30 minutes before serving to allow the flavors to meld. Serve chilled, optionally garnished with extra dill or a squeeze of lemon juice. Prep Time: 10 minutes | Chill Time: 15–30 minutes | Total Time: 25–40 minutes Kcal: 60 kcal | Servings: 4 servings #cucumbersalad #summerrecipes #freshsalads #quickside #healthyrecipes #simpleeats #dillcucumber #refreshingsalad #vinegardressing #homemadesalad #coolingfoods #easyhealthymeals #summersides #lightrecipes #glutenfree #vegetarianrecipes #sugaroptional #lowcaloriesnacks #crispandfresh #cleaneating 🥒 This Refreshing Cucumber Salad is a summer essential — crisp, tangy, and ready in minutes! 🌿☀️