Easy Dairy-Free Coconut-Pineapple Ice Cream
This easy ice cream with coconut cream, banana, and canned pineapple does not require an ice cream maker. It is prepared in the blender and then frozen.

Unopened pineapple can should be chilled in the refrigerator.

Place a silicone muffin pan on a metal tray, then distribute coconut cream among the muffin cups in an even layer.

Place in freezer and let it stay frozen for about three hours.

Blend the frozen coconut cream after removing it from the muffin pan.

Blend until smooth after including frozen banana slices, pineapple juice, and vanilla extract.

In the silicone muffin cups, distribute the coconut mixture.

In the freezer once more, freeze for about three hours.

Remove the ice cream from the muffin cups a few minutes before serving to allow it to soften enough to be removed without difficulty.

If serving the ice cream in a dish, top with coconut shavings.

Grilled Teriyaki Tofu Bowls
Grilled veggies, teriyaki-marinated tofu, and grilled pineapple are topped over a rice bowl in this flavorful vegetarian dish.

Slice tofu into 4 thick slices.

Marinate in 1/3 cup of teriyaki sauce while you prepare the vegetables.

Cut bell pepper into 4 wedges; remove core and seeds.

Cut ends off zucchini then cut each zucchini in half lengthwise.

Slice pineapple into 4 wedges.

Cut onion into quarters.

Place vegetables and pineapple onto a large platter.

Brush with olive oil and season vegetables with salt and pepper.

Preheat an outdoor grill for medium-high heat and lightly oil grate.

Ground Turkey Noodle Bake
A satisfying casserole using ground turkey, egg noodles, and plenty of cheese.

Preheat oven to 375 degrees F (190 degrees C).

Lightly grease an 8-inch square baking dish.

Bring a large pot of lightly salted water to a boil.

Cook egg noodles in boiling water stirring occasionally until cooked through but firm to the bite about 5 minutes; drain.

Heat a large skillet over medium-high heat and stir in turkey and onion.

Cook and stir until turkey mixture is crumbly evenly browned and no longer pink about 10 minutes; drain.

Stir in tomato sauce and Italian seasoning; bring to a boil.

Reduce heat to low cover and simmer for 10 minutes.

Combine milk cream cheese parsley and garlic in a small saucepan.

Cook and stir over medium heat until cream cheese is melted about 5 minutes.

Roasted Potatoes and Brussels Sprouts
You can season roasted potatoes and Brussels sprouts however you like, and the result is delicious. Seasonings used in this recipe include lemon pepper and seasoned salt.

Set the oven to 400 degrees Fahrenheit (200 degrees C).

Use foil to cover a sizable baking sheet.

In a big bowl, mix the potatoes and the Brussels sprouts.

Toss to coat with seasoned salt, lemon pepper, and lemon pepper.

Olive oil should be drizzled over the top and combined by tossing.

Spread out in a single layer onto the baking sheet that has been prepared.

Cook for 15 minutes in a preheated oven.

Flip the vegetables over with a spatula and cook for an additional 15 minutes or so, or until desired browning is achieved.

Honey Nut Dipped Chicken
Chicken pieces are coated with corn flakes crumbs and nuts before baking until golden brown after being marinated in a sweet and sour honey mixture.

In a bowl, combine salt, lemon juice, vegetable oil, honey, and Worcestershire sauce.

Stir until the salt is dissolved.

Place chicken in bowl with marinade, turn to coat, and cover.

Chicken should be marinated for 24 hours, turning it once.

Set oven to 350 degrees Fahrenheit (175 degrees C).

Aluminum foil coated with cooking spray should be used to line a 9×13-inch baking dish.

In a small bowl, combine walnuts, corn flake crumbs, and 1/2 teaspoon salt.

Chicken pieces should be removed from the marinade and coated with the crumb mixture after discarding the used marinade.

Chicken should be arranged in the prepared baking dish.

Old-Fashioned Chicken and Dumplings
An old-fashioned chicken and dumplings recipe with rich gravy. This is comfort food at its best! Learn how to make this satisfying dish from scratch.

Launch the soup: Chicken stock, onions, celery, and salt should be added to the large pot with the chicken pieces.

Over medium-low heat, bring to a boil.

After about 15 to 20 minutes, simmer partially covered.

Make the dumplings in the meantime: In a big mixing bowl, combine the milk and egg.

Add salt, baking powder, and 1 cup of flour.

Add grated cold butter and parsley to the wet flour mixture.

Place the dumpling mixture on top of the simmering chicken in six generous spoonfuls.

For an additional 10 minutes, steam the dumplings under cover until fluffy.

Transfer the chicken and dumplings to a big dish after shredding the chicken and getting rid of the bones.

Wrap in a covering, keeping warm.

No Bake Cereal Cookies
This is a tasty no-bake bar or cookie that tastes like peanut butter. Spread on top, ready-made chocolate frosting is tasty.

To boil, combine sugar and syrup.

Stir in the peanut butter thoroughly.

Get rid of the heat.

Add cereal and stir (see Cook’s Note).

Pour into a 9×13-inch pan that has been lightly greased, or drop spoonfuls onto waxed paper.

Prior to cutting the bars, let them cool.

Fabulous Fig Scones
Fresh figs, whole wheat flour, and oats combine to make a delicious breakfast or brunch treat that is also quick and simple to make.

Preheat oven to 350 degrees F (175 degrees C).

Line a baking sheet with parchment paper and lightly sprinkle flour over paper.

Whisk flour oats baking powder and salt together in a bowl.

Whisk oil and egg together in a separate bowl until smooth; add honey and mix well.

Mix oil mixture into flour mixture just until batter is moistened.

Sprinkle sugar over figs in a bowl and toss to coat; fold into batter.

Transfer batter to the middle of the prepared baking sheet and form into a 7-inch circle.

Coconut Ginger Oatmeal Raisin Cookies
Due to the addition of coconut and ginger to the dough, the traditional oatmeal raisin cookie recipe becomes a little spicier and a little heartier.

Preheat oven to 375 degrees F (190 degrees C).

Line a baking sheet with parchment paper.

Combine flour baking powder and baking soda together in a bowl.

Mix ginger and lemon juice together in a separate bowl.

Beat butter and sugar together in a bowl until smooth and creamy; add egg and beat until light and creamy.

Stir oats coconut raisins and ginger mixture into creamed butter mixture until well mixed.

Add flour mixture to butter-oats mixture and stir until dough is well mixed.

Spoon dough onto the prepared baking sheet about 2 inches apart.

Bake in the preheated oven until cookies are lightly golden brown about 10 minutes.

Cool cookies in a wire rack.