xiaoxl/recipe_data huggingface dataset:
Creamy Kale Salad
Category: salad
By QueenDump&Pour

I have kale coming out of my ears from the garden, so I was looking for another way to eat this most revered food. My cousin Pam helped me come up with the recipe, and it is delicious. It was even better the next day!

Ingredients:
4 cups chopped kale (ribs removed)
¼ cup chopped red onion
3 tablespoons raisins
½ cup plain Greek-style yogurt
¼ cup mayonnaise
2 teaspoons sugar
1  lemon, zested and juiced
3 tablespoons sunflower seeds

Directions:
Mix kale, red onion, and raisins in a large bowl. Whisk yogurt, mayonnaise, sugar, lemon zest, and lemon juice together in a bowl; pour over the kale mixture and toss to coat. Refrigerate 2 hours to overnight. Sprinkle sunflower seeds over the salad and toss to serve.

Prep time: 20 mins
Total time: 2 hrs 20 mins
Yields: 8 servings

Calories: 96.2
Fat: 6 g
Saturated fat: 1 g
Carbohydrates: 10.7 g
Sugars: 4.7 g
Dietary fiber: 1.6 g
Protein: 2.3 g
Cholesterol: 3.5 mg
Sodium: 65.2 mg
Cream Horseradish Sauce


Ingredients:
sour cream, lemon juice, paprika

Directions:
"Combine all ingredients and mix well."
One More Slow Cooker Potato Soup


Ingredients:
chicken broth, yukon gold potatoes, yellow onion, garlic cloves, dried parsley, unsalted butter, all-purpose flour, half-and-half, heavy cream, sharp cheddar cheese

Directions:
Add diced potatoes, diced onion, minced garlic, bacon, parsley and chicken broth to the slow cooker. Season with salt and pepper. Stir and cook for 6-8 hours on low or on high for 3-4 hours, until the potatoes are fork tender.
Once the soup has cooked, add butter to a medium saucepan over medium heat and melt. Whisk in the flour until completely combined and gradually add in the evaporated milk or heavy cream, depends which one you are using. Whisk the flour mixture until smooth. With the heat on the lowest stove setting, let the mixture cook until it starts to simmer and is getting thicker, stir occasionally.
Immediately add the milk-flour mixture to the slow cooker and stir to combine.
Using a potato masher, mash about 3/4 of the potatoes.
Stir in the shredded cheddar cheese and sour cream. Stir well, until fully combined and creamy. Taste for seasoning, add salt and pepper to taste. Continue cooking the soup on low for 30 minutes or on high for 15 minutes.
COOK'S NOTES.
If the soup is too thick, add more chicken broth.
Serve warm, garnished with bacon, cheese and sour cream.
The soup can be refrigerated for up to 3 days.
OPTIONAL TOPPINGS:      optional toppings: chives, extra shredded cheddar cheese and bacon.
NOTES:
You can use evaporated canned milk, or for even a richer texture, you can use half and half or heavy cream.
You can freeze the soup if you want, preferably BEFORE you add the cream or evaporated milk. When you decide to serve it, thaw, add it back to the slow cooker, or to a large pot on the stove pot and mix in the milk mixture, cheese and sour cream.
Sunrise Parfait (sbd)


Ingredients:
"strawberry"

Directions:
Layer the sliced strawberries, yogurt and cereal in 2 stemmed dessert glasses., Serve right away, enjoy.
Black Angus Teriyaki Glaze and Dipping Sauce


Ingredients:
soy sauce, toasted sesame seeds, garlic, ginger, black pepper, white sugar, brown sugar, cornstarch

Directions:
Heat first 8 ingredients (soy through white sugar] until sugar dissolves.  Add brown sugar, cornstarch and water mixture.  Simmer until thickened.  Simmering time will be 10 to 15 minutes depending on thickness of sauce desired.
* I found the sesame seed got a little soggy so I just will toast them and sprinkle on finished product instead of incorporating them in the sauce.  If you are using all the sauce immediately go ahead and follow original directions.  I made a double batch since I wanted to keep this on hand in the fridge.
Chocolate Fruitcake  Cookies


Ingredients:
walnuts, pecans, raisins, butter, sugar, crystallized ginger, eggs

Directions:
Finely chop walnuts, almonds, raisins, orange and lemon peel, cherries, and ginger.
Melt butter in a saucepan, then add sugar and stir over low heat until sugar is dissolved.
Bring to a boil and let it boil for 1 minute without stirring (until just turning light golden].
Remove from heat and mix well with cream and fruit-nut mixture.
Mix cake mix with two eggs and oil.
Combine all ingredients.
Scoop a heaping spoonful of dough onto cookies sheet lined with foil.
Bake in a preheated 350 degree oven for 10 - 12 minutes.
Enjoy!
Lady's Comfort Pork Casserole


Ingredients:
russet potatoes, carrot, onion, flour, cayenne pepper, salt, garlic powder, onion powder, beef broth, milk, dried oregano, dried parsley, dried marjoram, celery seed, parmesan cheese, dried parsley, pepper

Directions:
Start by cooking your potatoes and carrots in the same pot of water.  When just tender, rinse and set aside.
Meanwhile in a large sauce pan or wok heat oil at Med-Low heat. Mix flour, Cayenne flour and other spices for meat. Toss it with cut up meat and with slotted spoon, transfer to oil. Fry making sure there is sufficient room so they do not stick. Pour off oil when done, about 10-15 minutes and place back on burner, reduce heat.
Place potatoes, carrots and onion in a large casserole dish on the bottom.
Add broth, chicken soup, milk and spices for sauce to meat in pan. Heat thoroughly. Stir until a nice consistency. Pour over vegetables.
Top with last three ingredients.
Cook uncovered for 25-35 minutes at 400°F until heated all the way through, serve hot with a salad. Enjoy!
Crab Pasta Salad


Ingredients:
medium pasta shells, green pepper, cherry tomatoes, green onion, mayonnaise, parmesan cheese

Directions:
Cook pasta according to package directions; drain and rinse in cold water. Place in refrigerator to cool.
When pasta is cool, stir in crab, green pepper, tomatoes and onions.
For dressing, combining dressing ingredients; pour over salad and gently toss to coat.
Cover and refrigerate for 2-4 hours.
When serving if salad seems a tad dry add a little more Italian Salad Dressing.
Sliver Parmesan Cheese over the top and serve with warm Italian Bread and more salad dressing for dipping.
Air-Fried Crispy Fish Po' Boys with Chipotle Slaw
Category: seafood
By Allrecipes

Serve these New Orleans-inspired famous 'po-boy' sandwiches for lunch or dinner and enjoy crispy air-fried white fish topped with chipotle coleslaw served on toasted hoagie rolls.

Ingredients:
cooking spray
4 (4 ounce) fillets white fish, about 1/2- to 1-inch thick
¼ cup all-purpose flour
½ teaspoon ground black pepper
¼ teaspoon salt
¼ teaspoon garlic powder
1  egg
1 tablespoon water
½ cup panko bread crumbs
¼ cup cornmeal
⅓ cup sour cream
¼ cup mayonnaise
1 tablespoon fresh lime juice
¼ teaspoon salt
¼ teaspoon ground dried chipotle pepper
3 cups shredded cabbage with carrot (coleslaw mix)
¼ cup chopped fresh cilantro
4  hoagie rolls, split lengthwise and toasted
2 tablespoons crumbled queso fresco
4  lime wedges

Directions:
Coat an air fryer basket with cooking spray. Rinse fish fillets and pat dry with paper towels. Combine flour, black pepper, salt, and garlic powder in a shallow dish. Whisk egg and water together in a second shallow dish. Combine bread crumbs and cornmeal in a third shallow dish. Dip each fish fillet until fully coated in the flour mixture, then in the egg mixture, and finally in the bread crumb mixture. Spray fillets with cooking spray and place in the prepared air fryer basket in a single layer, cooking in batches if necessary. Cook in the air fryer at 400 degrees F (200 degrees C) until breaded coating is browned and fish flakes easily when tested with a fork, 6 to 10 minutes. Meanwhile, combine sour cream, mayonnaise, lime juice, salt, and dried chipotle pepper in a medium bowl. Add coleslaw mix and cilantro; toss to coat. Serve fish fillets in hoagie rolls. Top with chipotle slaw and queso fresco and serve with lime wedges.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 4 sandwiches

Calories: 898.7
Fat: 34 g
Saturated fat: 8.1 g
Carbohydrates: 106.1 g
Sugars: 6.6 g
Dietary fiber: 7 g
Protein: 45.3 g
Cholesterol: 145.2 mg
Sodium: 1312.4 mg
Monster Jaws


Ingredients:
"red apple"

Directions:
Cut the apple into 4 equal pieces.
Remove the core from each piece.
Cut a small wedge into each piece -- this is where the teeth will go.
Push pieces of slivered almonds into each apple wedge to form the teeth, as in my photo!
Serve and watch the kids enjoy! =].
Slow Cooker Roast Beef in its own Gravy
Category: main-dish
By Heather Dunn

This is my go-to recipe for pot roast on a busy weekday. It uses inexpensive cuts of meat, made posh by the slow cooker. After years of tweaking others' recipes, I think I found a good mix of high-quality pot roast while still being very quick and easy.

Ingredients:
1 pound baby red potatoes, halved
1 (16 ounce) package baby carrots
1  yellow onion, quartered
1 (10 ounce) can condensed cream of celery soup
1 (1.5 ounce) package beef stew seasoning mix
1 (3 pound) beef chuck roast
1 (1 ounce) envelope onion soup mix (such as Lipton® Beefy Onion)

Directions:
Arrange potatoes, carrots, and onion around the edges of a 5- to 6-quart slow cooker. Whisk celery soup and beef stew seasoning mix together in a bowl until smooth and creamy. Heat a saucepan over medium-high heat; cook roast until browned and seared, about 3 minutes per side. Sprinkle onion soup mix over entire roast and place roast in the center of the slow cooker, surrounding it with the vegetable mixture. Spread celery soup mixture over roast. Cook on Low, 8 to 10 hours. Remove roast from the slow cooker and place on cutting board; let rest for 10 minutes. Strain remaining liquid in the slow cooker into a bowl and whisk until smooth, about 1 minute. Slice roast and serve alongside vegetables and gravy.

Prep time: 10 mins
Cook time: 8 hrs 10 mins
Total time: 8 hrs 30 mins
Yields: 9 servings

Calories: 331.7
Fat: 18.3 g
Saturated fat: 7 g
Carbohydrates: 20.9 g
Sugars: 4 g
Dietary fiber: 2.8 g
Protein: 19.9 g
Cholesterol: 72.3 mg
Sodium: 982.8 mg
Allergy Free Fruitcake


Ingredients:
sultana, currants, raisins, cold water, pumpkin, lemon rind, baking powder, ground cinnamon, ground nutmeg, ground cloves

Directions:
Preheat oven to 170°C.
Line a 20 cm deep pan with 2 sheets of baking paper.
Combine dried fruit and water in a saucepan and bring to boil.
Remove from heat and stir in the pumpkin, oil and lemon rind.
Cool to room temperature.
Sift in the flours, baking powder and spices and stir into the dried fruit mixture.
Pour into the pan and bake about 1 1/2 hours.
Brush with sieved apricot jam. Cover and cool in pan.
Homemade Pan Rolls
Category: bread
By PUDDIN PIE

This is the best dinner roll recipe I have ever found.

Ingredients:
3 ¾ cups bread flour, divided
¼ cup white sugar
¼ cup shortening
1 teaspoon salt
1 (.25 ounce) package rapid rise yeast
½ cup warm water (120 to 130 degrees F/50 degrees C)
½ cup warm milk
1  egg
2 tablespoons butter, melted

Directions:
In a large bowl, stir together 2 cups flour, sugar, shortening, salt and yeast. Add water, milk and egg. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Add the remaining flour, 1/4 cup at a time, until the dough comes together. Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Place in greased bowl and turn greased side up. Cover and let rise in warm place until doubled, about 1 hour. Dough is ready if indention remains when touched. Turn dough out onto a lightly floured surface and divide in half; cut each half into 24 pieces. Form the pieces into rounds. Place the rolls close together in two lightly greased 9 inch round cake pans. Brush with melted butter. Cover and let rise in warm place about 30 minutes or until doubled. Cover the rolls with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C). Bake in preheated oven for 12 to 18 minutes, until golden brown.

Prep time: 30 mins
Cook time: 18 mins
Total time: 3 hrs
Yields: 4 dozen

Calories: 119.1
Fat: 3.8 g
Saturated fat: 1.3 g
Carbohydrates: 18 g
Sugars: 2.4 g
Dietary fiber: 0.6 g
Protein: 3.1 g
Cholesterol: 10.7 mg
Sodium: 109.4 mg
Pork Loin Chops in Mushroom Gravy


Ingredients:
boneless pork loin chops, sour cream, onion, dry white wine

Directions:
Salt and pepper chops and brown lightly in canola oil. Do not cook completely.
Remove chops from skillet, leaving the drippings.  Slightly cook onion rings in drippings until soft, but not brown.
Add the mushroom soup, sour cream, white wine and drained mushrooms to the onion.  Stir until all ingredients are mixed well.
Place the pork chops back in the skillet and cover with the gravy mixture.
Cover skillet loosely and simmer slowly until chops are fully cooked.
Manhattan
Category: drinks
By Brad

This drink is made with bourbon and vermouth, but it's not a Manhattan without the cherry.

Ingredients:
2 fluid ounces bourbon
½ fluid ounce sweet vermouth
1  maraschino cherry  (Optional)
½ cup ice

Directions:
Place ice into a shaker, and pour the vermouth and bourbon over the ice. Mix well. Pour drink into a cocktail glass, and garnish with a cherry.

Prep time: 2 mins
Total time: 2 mins
Yields: 1 serving

Calories: 161.6
Fat: 0 g
Saturated fat: 0 g
Carbohydrates: 2 g
Sugars: 1.1 g
Dietary fiber: 0 g
Protein: 0 g
Cholesterol: 0 mg
Sodium: 5.1 mg
Drawn Butter


Ingredients:
butter, flour, hot water, pepper, salt

Directions:
"Melt half the butter, add flour mixed with seasoning and then gradually add hot water. Boil 5 minutes and remaining butter piece by piece."
Banana Muffins


Ingredients:
white sugar, flour, baking powder, eggs, butter, milk, bananas

Directions:
Preheat oven to 200ºC.
Mix all dry ingredients in a bowl. Beat eggs, melted butter & milk together with the bananas.
Add the dry ingredients and mix together to combine. Do not overmix.
Spoon into well greased muffin tins and bake for 10 – 15 minutes.
Syrian Rice with Meat
Category: main-dish
By SGEORGE952

A Syrian rice dish with spiced meat and pine nuts.

Ingredients:
¼ cup butter
2 pounds ground beef
2 teaspoons salt
½ teaspoon ground allspice
½ teaspoon ground cinnamon
½ teaspoon ground black pepper
4 ½ cups chicken broth
2 cups long grain white rice
2 tablespoons butter
½ cup pine nuts

Directions:
Heat 1/4 cup butter in a large saucepan over medium-high heat. Add ground beef and mix in salt, allspice, cinnamon, and black pepper. Cook until beef is browned, 7 to 10 minutes. Add chicken broth and rice to the saucepan. Cover and bring to a boil. Reduce heat to low and cook until liquid is absorbed, about 20 minutes. Meanwhile, melt 2 tablespoons butter in a small skillet over medium heat. Add pine nuts and cook until lightly browned, 3 to 5 minutes. Mix pine nuts into rice and meat mixture before serving.

Prep time: 5 mins
Cook time: 35 mins
Total time: 40 mins
Yields: 6 bowls

Calories: 673.8
Fat: 35.9 g
Saturated fat: 15.3 g
Carbohydrates: 52.2 g
Sugars: 1.4 g
Dietary fiber: 1.5 g
Protein: 33.5 g
Cholesterol: 126.9 mg
Sodium: 1820.5 mg
Guinness® Beer Cheese Dip
Category: appetizers-and-snacks
By HellYesItsSteve

Great for parties when paired with tortilla chips and baked pretzels.

Ingredients:
32 ounces processed cheese food (such as Velveeta®), cut into 1/2-inch cubes
1 cup Irish stout beer (such as Guinness®)
½ cup salsa
2 tablespoons Worcestershire sauce
1 teaspoon chili powder
½ teaspoon onion powder
¼ teaspoon cayenne pepper  (Optional)

Directions:
Heat cheese in slow cooker on High until melted, about 20 minutes. Stir beer, salsa, Worcestershire sauce, chili powder, onion powder, and cayenne pepper into cheese until smooth and heated through, stirring frequently, about 10 minutes.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 16 servings

Calories: 223.8
Fat: 17.8 g
Saturated fat: 11.2 g
Carbohydrates: 2.5 g
Sugars: 0.8 g
Dietary fiber: 0.2 g
Protein: 12.8 g
Cholesterol: 53.3 mg
Sodium: 915.6 mg
Paella in a Hurry:p


Ingredients:
quick-cooking brown rice, olive oil, chicken breasts, yellow onion, garlic cloves, crushed tomatoes, saffron thread, turmeric, paprika, medium shrimp

Directions:
Prepare brown rice according to the directions on the package. When rice is removed from the heat, add the peas, cover and let sit for 5 minutes.
In a large skillet, heat oil over medium-high heat. Add chicken to the skillet, stir frequently and cook until done; remove from heat and set aside.
Add onion and garlic to skillet, cook from 2-3 minutes until tender.
Add sausage to the skillet and heat through.
Stir in tomatoes, spices and seasonings; bring to a simmer. To this tomato mixture, add the shrimp and cover; cook it over medium heat from 2-3 minutes until shrimp is done.
Stir in chicken and brown rice. Enjoy :D!
Three Cheese Stuffed Mushrooms


Ingredients:
white mushrooms, cremini mushrooms, bacon, cream cheese, gruyere, swiss cheese, parmesan cheese, shallot, garlic cloves, thyme, cayenne pepper, olive oil

Directions:
cook and crumble the bacon.
remove stems from the large mushrooms.
chop stems and cremini mushrooms.
sautee shallots and garlic in olive oil until tender.
add chopped mushrooms,thyme and cayenne and sautee until tender.
stir in cream cheese until melted through.
mix in crumbled bacon.
add grated gruyere and half of the parmesan, mix thouroughly until melted through.
spoon mixture into large mushrooms.
sprinkle remaining parmesan on top.
place on a baking sheet and bake at 350 for approx 15 minutes.
Heart Healthy Blueberry Smoothie
Category: drinks
By SCOTTH

This is a fantastic smoothie if you're searching for something that is heart-healthy and antioxidant-rich!

Ingredients:
1 cup blueberries
¾ cup pomegranate juice
½ cup low-fat plain Greek-style yogurt
½ cup skim milk
½ cup rolled oats
¼ cup granular sucralose sweetener (such as Splenda®)
1 teaspoon ground cinnamon

Directions:
Blend blueberries, pomegranate juice, yogurt, milk, oats, sweetener, and cinnamon together in a blender until smooth, about 2 minutes.

Prep time: 10 mins
Total time: 10 mins
Yields: 2 servings

Calories: 238
Fat: 2.8 g
Saturated fat: 1.1 g
Carbohydrates: 45.3 g
Sugars: 25.4 g
Dietary fiber: 4.4 g
Protein: 10.1 g
Cholesterol: 4.1 mg
Sodium: 49.9 mg
Sautéed Eggplant Penne With Sunburst Chili Sauce


Ingredients:
olive oil, garlic paste, eggplant, walnuts, penne, parmesan cheese, fresh basil

Directions:
Prepare penne according to directions on package.
Meanwhile, place olive oil in heated frying pan then add garlic, eggplant, vinegar and walnuts Cook until eggplant is translucent.
While eggplant is cooking, quickly puree chili in a food processor.
Place in a container and heat in microwave for approximately 3 minutes.
Drain pasta and quickly mix with eggplant in frying pan.
Remove from heat and place in serving dish.
Top with desired amount of chili, Parmesan, and basil.
Peanut Butter and Banana Dog Biscuits
Category: everyday-cooking
By Sandra

A yummy dog treat especially for holidays.

Ingredients:
1  egg
⅓ cup peanut butter
½ cup mashed banana
1 tablespoon honey
1 cup whole wheat flour
½ cup wheat germ
1  egg white, lightly beaten, for brushing

Directions:
Preheat oven to 300 degrees F (150 degrees C). Lightly grease a baking sheet. Stir together the egg, peanut butter, banana, and honey in a medium bowl; blend thoroughly. Stir in the flour and wheat germ; mix well. Turn dough out onto a floured board and roll to 1/4 inch thick. Cut into desired shapes with a cookie cutter, place on prepared baking sheet, and brush tops with egg white. Bake biscuits in preheated oven until dried and golden brown, about 30 minutes, depending on size.  Remove from oven and cool on a wire rack.

Prep time: 25 mins
Cook time: 30 mins
Total time: 55 mins
Yields: 10 servings

Calories: 128.3
Fat: 5.2 g
Saturated fat: 1.1 g
Carbohydrates: 17.7 g
Sugars: 3.9 g
Dietary fiber: 3 g
Protein: 5.3 g
Cholesterol: 0 mg
Sodium: 41 mg
Cheesy Ham and Veggie Casserole


Ingredients:
ham, pasta, paprika

Directions:
Cook pasta according to package instructions.
Drain pasta.
Stir together diced ham, vegetables, salt and pepper .
In a 2 qt.casserole sprayed with cooking spray : layer 1/2 pasta, ham/veggie mixture, then the  other 1/2 pasta.
Pour soup evenly over all.
Top with bread crumbs and sprinkle on a little paprika.
Bake at 350 degrees for 35 minutes.
Pineapple Meringue Pie
Category: desserts
By Albert Butchino

This was my mother's favorite pie. My grandmother was sure to make one each time we went to visit her. Refrigerate any leftovers.

Ingredients:
1 cup white sugar
2 tablespoons cornstarch
⅛ teaspoon salt
1 (20 ounce) can crushed pineapple, undrained
3  eggs, separated, divided
1 tablespoon lemon juice
¼ teaspoon cream of tartar
6 tablespoons white sugar
1 (9 inch) baked pastry shell

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Combine 1 cup sugar, cornstarch, and salt in a large saucepan. Stir in pineapple and juice until blended. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from heat. Place egg yolks in a bowl and gradually stir in 1 cup of hot filling. Add to the mixture in the saucepan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from heat. Stir in lemon juice and keep warm. Beat egg whites and cream of tartar for meringue in a bowl until soft peaks form. Beat in remaining 6 tablespoons sugar gradually, 1 tablespoon at a time, on high speed, until stiff peaks form. Pour hot filling into the pastry shell. Spread meringue over the filling, sealing edges to crust. Bake in the preheated oven until meringue is golden brown, about 15 minutes. Cool on a wire rack for 1 hour; then refrigerate for at least 3 hours before cutting.

Prep time: 20 mins
Cook time: 30 mins
Total time: 4 hrs 50 mins
Yields: 1 9-inch pie

Calories: 328.8
Fat: 9.7 g
Saturated fat: 2.5 g
Carbohydrates: 58.2 g
Sugars: 44.7 g
Dietary fiber: 1 g
Protein: 4.1 g
Cholesterol: 69.8 mg
Sodium: 185.5 mg
Teriyaki Style Salmon


Ingredients:
soy sauce, honey, sherry wine, white wine vinegar, garlic cloves, salt, salmon steaks

Directions:
In a bowl whisk first six ingredients together.
Add the salmon and let it marinate in the soy mixture, turning it once, for 5 minutes each side.
Transfer the salmon to the oiled rack of broiler about 6 inches from the heat and cook for 5 minutes.
Reserve the marinade in a small saucepan and while salmon is cooking boil the marinade until it is reduced by half.
Brush the salmon with some of the marinade, turn the steak, and brush it with the remaining marinade.
Broil the salmon for 5 minute more, or until it is springy to the touch and just cooked through, transfer it to a cutting board.
Cut and serve.
Sardines with Sun-Dried Tomato and Capers
Category: seafood
By iloveoliveoil

No cooking involved. This recipe is for busy people looking for an easy recipe; great for fish lovers, even those a bit skeptical of sardines. This recipe will become a staple in your diet. The ingredients really balance out the fishy flavor, and turn a can of sardines into a tasty, gourmet meal on-the-go. Pair with quinoa and a side of spinach (preferably sauteed in olive oil with lemon) for a complete lunch or dinner. This meal provides energy, focus, and saves you time and money.

Ingredients:
1 (3.75 ounce) can sardines packed in olive oil, drained (such as King Oscar®)
½  fresh lemon
1 pinch salt and ground black pepper to taste
¼ teaspoon cayenne pepper
½ teaspoon dried oregano
½ teaspoon dried thyme
1 pinch crushed red pepper flakes, or to taste
2  garlic cloves, chopped
2 tablespoons chopped sun-dried tomatoes
1 tablespoon capers

Directions:
Place the sardines on a small plate. Squeeze the lemon half over the sardines; season with salt, black pepper, cayenne pepper, oregano, thyme, and crushed red pepper flakes. Scatter the garlic, sun-dried tomatoes, and capers over the mixture.

Prep time: 10 mins
Total time: 10 mins
Yields: 1 serving

Calories: 234.3
Fat: 11.2 g
Saturated fat: 1.5 g
Carbohydrates: 9.9 g
Sugars: 3.4 g
Dietary fiber: 2.3 g
Protein: 24.6 g
Cholesterol: 130.6 mg
Sodium: 864.3 mg