A Delightful Autumn Treat

 

Cinnamon Maple Pecan Baked Apples

Prep Time: 10 minutes

Cook Time: 30 minutes

Servings: 4

Ingredients:

4 medium apples (Honeycrisp, Fuji, or Granny Smith)

¼ cup chopped pecans (or walnuts)

2 tbsp sugar-free maple syrup

1 tsp cinnamon

¼ tsp nutmeg

¼ tsp ginger (optional, for warmth)

1 tbsp butter, melted

½ tsp vanilla extract

2 tbsp sugar-free brown sweetener (like monk fruit or erythritol)

Instructions:

1. Preheat Oven: Set to 350°F (175°C).

2. Core Apples: Cut out the cores but leave the bottoms intact to create a well.

3. Mix Filling: In a bowl, mix pecans, maple syrup, cinnamon, nutmeg, ginger, melted butter, vanilla, and sweetener.

4. Stuff & Bake: Spoon the mixture into each apple. Place in a baking dish with ¼ cup of water at the bottom. Cover loosely with foil and bake for 20 minutes. Uncover and bake for 10 more minutes until tender.

5. Serve Warm: Drizzle with extra maple syrup and enjoy as is or with a dollop of sugar-free whipped cream!

It’s warm, nutty, and bursting with fall flavors! Want a low-carb version with a different fruit?

Grandma’s Secret Sauce

 

Grandma’s Secret Sauce

Prep Time: 10 minutes

Cook Time: 30 minutes

Servings: About 4 cups

Ingredients:

2 tbsp olive oil or butter

1 small onion, finely diced

3 cloves garlic, minced

1 lb ground beef (or Italian sausage for extra flavor)

1 can (28 oz) crushed tomatoes

1 can (15 oz) tomato sauce

1 tbsp tomato paste

1 cup beef broth (or red wine for richness)

1 tbsp Worcestershire sauce

1 tsp balsamic vinegar (for depth)

1 tsp dried oregano

1 tsp dried basil

½ tsp smoked paprika (optional, but amazing)

½ tsp black pepper

½ tsp salt (adjust to taste)

½ tsp red pepper flakes (optional, for a little heat)

½ cup heavy cream or grated Parmesan (for a creamy, rich finish)

Instructions:

1. Sauté the Base: Heat olive oil in a large skillet or saucepan over medium heat. Sauté onions until soft, about 3 minutes. Add garlic and cook until fragrant.

2. Brown the Meat: Add ground beef and cook until browned. Drain excess grease if needed.

3. Build the Flavor: Stir in tomato paste, Worcestershire sauce, and balsamic vinegar. Let it cook for 1-2 minutes to develop depth.

4. Simmer: Pour in crushed tomatoes, tomato sauce, beef broth, and all the spices. Stir well, bring to a simmer, and let it cook uncovered for 20-30 minutes, stirring occasionally.

5. Finish Rich: Stir in heavy cream or Parmesan cheese in the last few minutes for extra richness.

6. Serve: Use it over pasta, zucchini noodles, or even as a dipping sauce for breadsticks!

It’s bold, velvety, and tastes like an old family recipe—but it’s done in 30 minutes! What are you planning to use it for?

Ultimate Crockpot Cheesesteak Potato Casserole Recipe

Ultimate Crockpot Cheesesteak Potato Casserole

Servings: 6-8

Cook Time: 6-8 hours (low) or 3-4 hours (high)

Ingredients:

1 ½ lbs thinly sliced steak (ribeye, sirloin, or shaved beef)

1 ½ lbs potatoes, thinly sliced or diced

1 green bell pepper, sliced

1 red bell pepper, sliced

1 small onion, sliced

2 cloves garlic, minced

1 ½ cups shredded provolone or mozzarella cheese

1 cup shredded cheddar cheese

1 cup beef broth

1 tbsp Worcestershire sauce

1 tsp smoked paprika

½ tsp garlic powder

½ tsp onion powder

½ tsp black pepper

½ tsp salt

1 tbsp olive oil or butter

Instructions:

1. Prep the Steak: If using a whole steak, slice it as thin as possible (freezing it for 30 minutes helps). Season with Worcestershire sauce, salt, pepper, garlic powder, onion powder, and smoked paprika.

2. Layer the Crockpot: Grease the slow cooker and layer half of the potatoes on the bottom. Add half the steak, bell peppers, onions, and garlic. Repeat layers.

3. Add Broth & Cook: Pour in the beef broth. Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours, until the potatoes are tender and the steak is juicy.

4. Add Cheese: In the last 20-30 minutes, sprinkle shredded provolone (or mozzarella) and cheddar on top. Cover and let it melt.

5. Serve: Garnish with fresh parsley, and enjoy!

Would you like a low-carb version using cauliflower instead of potatoes?

Slow-Cooked Bean and Ham Hock Soup

 

Slow-Cooked Bean and Ham Hock Soup

Ingredients:

1 large smoked ham hock

1 lb dried beans (navy, great northern, or mixed beans), soaked overnight

1 medium onion, chopped

2 cloves garlic, minced

2 carrots, diced

2 celery stalks, diced

6 cups chicken or vegetable broth

1 bay leaf

1 tsp dried thyme

½ tsp black pepper

½ tsp smoked paprika (optional)

Salt, to taste

1 tbsp olive oil or butter (optional, for sautéing)

Instructions:

1. Prep the Beans: Soak the beans overnight, then drain and rinse them.

2. Sauté Aromatics (Optional): In a large pot, heat olive oil or butter and sauté onions, garlic, carrots, and celery for about 5 minutes until softened.

3. Cook the Soup: Add the ham hock, beans, broth, bay leaf, thyme, black pepper, and smoked paprika. Bring to a boil, then reduce heat and simmer for 2–3 hours, stirring occasionally.

4. Shred the Ham: Once the ham hock is tender, remove it from the pot, shred the meat, and discard the bones and skin. Return the meat to the soup.

5. Final Seasoning: Taste and adjust salt as needed. Simmer for another 10–15 minutes.

6. Serve: Remove the bay leaf and serve hot, optionally garnished with fresh parsley or a splash of hot sauce.

This soup gets better the next day as the flavors deepen. Would you prefer a pressure cooker or slow cooker version?

Potatoes & Zucchini Skillet

 

Potatoes & Zucchini Skillet

Ingredients:

3 medium potatoes, peeled and diced

2 medium zucchinis, sliced into half-moons

1 small onion, finely chopped

2 cloves garlic, minced

2 tbsp olive oil or butter

½ tsp paprika

½ tsp dried oregano (or thyme)

½ tsp salt (or to taste)

¼ tsp black pepper

¼ cup grated Parmesan (optional)

Fresh parsley for garnish

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Instructions:

1. Cook the potatoes – Heat 1 tbsp of oil or butter in a large skillet over medium heat. Add diced potatoes and cook for about 10 minutes, stirring occasionally, until golden and tender.

2. Add onion & garlic – Stir in the chopped onion and garlic. Cook for another 2-3 minutes until fragrant.

3. Add zucchini – Add the sliced zucchini, remaining oil/butter, and seasonings (paprika, oregano, salt, and pepper). Cook for another 5-7 minutes until the zucchini is soft but not mushy.

4. Finish & serve – Sprinkle with Parmesan (if using) and fresh parsley. Serve warm as a main or side dish!

Would you like a low-carb version with a potato substitute?

Keto Cheesecake Cupcakes

 

Keto Cheesecake Cupcakes

Ingredients (Makes 12 Mini Cheesecakes):

For the Cheesecake:

16 oz (2 blocks) cream cheese, softened

½ cup powdered erythritol (or sweetener of choice)

2 eggs

1 tsp vanilla extract

¼ cup sour cream (or heavy cream)

½ tsp lemon juice (optional, for a slight tang)

For the Crust (Optional):

1 cup almond flour

2 tbsp melted butter

1 tbsp powdered sweetener

½ tsp cinnamon (optional)

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Instructions:

1. Preheat oven to 325°F (163°C) and line a muffin tin with cupcake liners.

2. Make the crust (if using) – Mix almond flour, melted butter, sweetener, and cinnamon. Press a small amount into each liner and bake for 5 minutes.

3. Mix the cheesecake batter – Beat cream cheese and sweetener until smooth. Add eggs, one at a time, mixing in between. Stir in vanilla, sour cream, and lemon juice.

4. Fill the liners – Spoon the cheesecake mixture evenly into the muffin tin.

5. Bake for 15-18 minutes until the edges are set but the center is slightly jiggly.

6. Cool completely at room temperature, then refrigerate for at least 2 hours before serving.

7. Top as desired – Enjoy plain or with sugar-free chocolate drizzle, whipped cream, or fresh berries!

Would you like a flavored variation, like chocolate or pumpkin spice?

Soft Homemade Bread Dough Simple recipe

 

Soft Homemade Bread Dough

Ingredients:

3 ½ cups all-purpose flour (or bread flour)

1 packet (2 ¼ tsp) instant yeast

1 cup warm milk (about 110°F)

2 tbsp sugar (or a sugar-free alternative like allulose)

1 tsp salt

2 tbsp butter, melted

1 egg (optional, for extra richness)

Instructions:

1. Activate the yeast – In a bowl, mix warm milk, sugar, and yeast. Let sit for 5-10 minutes until foamy.

2. Make the dough – In a large bowl, combine flour and salt. Add the yeast mixture, melted butter, and egg (if using). Mix until a dough forms.

3. Knead – Knead on a lightly floured surface for about 8-10 minutes until smooth and elastic.

4. First rise – Place the dough in a greased bowl, cover with a towel, and let rise in a warm place for 1 hour or until doubled in size.

5. Shape – Punch down the dough, shape into a loaf or rolls, and place in a greased pan.

6. Second rise – Cover and let rise again for 30-45 minutes.

7. Bake – Preheat oven to 375°F (190°C) and bake for 25-30 minutes until golden brown.

8. Cool – Let cool before slicing.

Would you like a low-carb version or a different type of bread?

Pan Fried Chicken with Cream Gravy

 

Pan-Fried Chicken with Cream Gravy

Ingredients:

For the Chicken:

4 boneless, skinless chicken breasts (or thighs)

1 cup almond flour (or crushed pork rinds for extra crisp)

½ cup grated Parmesan cheese

1 tsp garlic powder

1 tsp onion powder

1 tsp smoked paprika

½ tsp salt

½ tsp black pepper

1 egg

2 tbsp heavy cream

3 tbsp butter (or ghee)

2 tbsp olive oil

For the Cream Gravy:

2 tbsp butter

1 cup heavy cream

½ cup chicken broth

½ tsp garlic powder

½ tsp black pepper

Salt to taste

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Instructions:

1. Prepare the chicken – Pound the chicken to an even thickness if needed.

2. Set up dredging station – In one bowl, whisk together the egg and heavy cream. In another, mix almond flour (or pork rinds), Parmesan, garlic powder, onion powder, paprika, salt, and pepper.

3. Coat the chicken – Dip each piece into the egg mixture, then into the flour mixture, pressing to coat well.

4. Pan-fry the chicken – Heat butter and olive oil in a skillet over medium heat. Cook the chicken for about 4-5 minutes per side until golden brown and cooked through (internal temp of 165°F). Transfer to a plate.

5. Make the gravy – In the same pan, melt butter, then whisk in heavy cream and chicken broth. Stir in garlic powder, black pepper, and salt. Simmer for 2-3 minutes until thickened.

6. Serve – Pour the creamy gravy over the crispy chicken and enjoy with cauliflower mash or roasted veggies!

Would you like a spicier version or a variation with a different gravy?

Melt in Your Mouth Chicken

 

Melt in Your Mouth Chicken

Ingredients:

4 boneless, skinless chicken breasts

1 cup Greek yogurt (or sour cream)

½ cup grated Parmesan cheese

1 tsp garlic powder

1 tsp onion powder

1 tsp smoked paprika

½ tsp salt

½ tsp black pepper

1 tsp Italian seasoning (or dried parsley)

Instructions:

1. Preheat oven to 375°F (190°C). Grease a baking dish.

2. Mix the coating – In a bowl, combine Greek yogurt (or sour cream), Parmesan, garlic powder, onion powder, paprika, salt, pepper, and Italian seasoning.

3. Coat the chicken – Spread the mixture evenly over each chicken breast, coating the top well.

4. Bake uncovered for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). If you want a golden top, broil for the last 2-3 minutes.

5. Serve warm with roasted veggies, cauliflower mash, or a fresh salad.

Would you like a version with extra crispiness or a different flavor twist?

Homemade Coffee Ice Cream – A Dreamy Treat

 

Ingredients:

2 cups heavy cream

1 cup whole milk (or unsweetened almond milk for low-carb)

¾ cup granulated sweetener (erythritol, monk fruit, or allulose for sugar-free)

2 tbsp instant coffee or ½ cup strong brewed espresso (cooled)

1 tsp vanilla extract

4 egg yolks

Pinch of salt

Instructions:

1. Heat the base: In a saucepan over medium heat, combine the milk, half of the cream, sweetener, and coffee. Stir until dissolved and warm (do not boil).

2. Whisk the eggs: In a separate bowl, whisk the egg yolks. Slowly add a ladle of warm milk mixture while whisking (tempering).

3. Thicken the custard: Pour the egg mixture back into the saucepan, cooking over low heat until thickened (about 170°F or coats the back of a spoon). Stir constantly.

4. Strain & chill: Strain through a sieve into a bowl, add the remaining cream and vanilla, then chill in the fridge for at least 4 hours.

5. Churn & freeze: Pour into an ice cream maker and churn according to instructions. Transfer to a container and freeze for 2+ hours for a firmer texture.

👉 No ice cream maker? Freeze the mixture, stirring every 30 minutes for 3 hours to prevent ice crystals.

Would you add mix-ins like chocolate chips or nuts? 🍫🥜

Garlic Lemon Shrimp Skewers

 

Ingredients:

1 lb (450g) shrimp, peeled & deveined (tail-on optional)

3 tbsp olive oil or melted butter

3 cloves garlic, minced

Zest of 1 lemon

2 tbsp lemon juice

1 tsp paprika

½ tsp salt

¼ tsp black pepper

½ tsp red pepper flakes (optional, for heat)

1 tbsp chopped parsley

Wooden or metal skewers

Instructions:

1. Preheat the grill (or oven broiler) to medium-high heat.

2. Soak wooden skewers in water for 15-20 minutes (to prevent burning).

3. Make the marinade: In a bowl, mix olive oil (or butter), garlic, lemon zest, lemon juice, paprika, salt, pepper, and red pepper flakes.

4. Marinate the shrimp: Toss the shrimp in the marinade and let it sit for 15-20 minutes.

5. Skewer the shrimp, threading them evenly.

6. Grill for 2-3 minutes per side, until shrimp turn pink and opaque.

7. Garnish with fresh parsley and extra lemon wedges.

8. Serve hot with a side of grilled veggies, salad, or cauliflower rice for a low-carb meal.

👉 Pro Tip: If using the oven, broil on high for 4-5 minutes, flipping halfway.

Would you serve this with a dip or as-is? 😊

Hawaiian Chicken Sheet Pan

 

Ingrédients :

6 hauts de cuisses de poulet désossés, avec peau

1 boîte d’ananas en tranches (garde le jus !)

2 c. à soupe de sauce soja

2 c. à soupe de ketchup (ou une version sans sucre)

1 c. à soupe de vinaigre de riz

1 c. à soupe d’huile de sésame ou d’olive

1 c. à soupe d’ail émincé

1 c. à café de gingembre râpé

1 c. à soupe d’édulcorant (si besoin)

Sel et poivre au goût

Coriandre ou persil frais pour la garniture

Instructions :

1. Préchauffe le four à 200°C (400°F).

2. Mélange le jus d’ananas, la sauce soja, le ketchup, le vinaigre, l’huile, l’ail, le gingembre et l’édulcorant.

3. Dépose le poulet sur une plaque de cuisson et badigeonne-le généreusement avec la marinade.

4. Ajoute les tranches d’ananas sur chaque morceau de poulet.

5. Fais cuire pendant 25-30 minutes jusqu’à ce que le poulet soit bien doré et caramélisé.

6. Option : Mets sous le gril 2-3 minutes pour une finition plus croustillante.

7. Garnis avec de la coriandre ou du persil avant de servir.

👉 Astuces :

✅ Accompagne de légumes grillés ou d’une salade pour un repas léger.

✅ Pour une version plus épicée, ajoute un peu de sauce sriracha.

Ça a l’air d’avoir été un succès ! Tu veux essayer une variante la prochaine fois ?

Hawaiian Chicken Sheet Pan

Ingredients:

- 1-2 lbs boneless, skinless chicken breast or thighs

- 1 cup of pineapple chunks

- 1 large onion, sliced

- 2 large bell peppers (any color), sliced

- 1/4 cup of soy sauce

- 1/4 cup of honey

- 2 tbsp of brown sugar

- 2 tbsp of olive oil

- 2 cloves of garlic, minced

- Salt and pepper to taste

- Chopped green onions and sesame seeds for garnish (optional)

Instructions:

1. Preheat the oven to 400°F (200°C).

2. In a large bowl, whisk together the soy sauce, honey, brown sugar, garlic, and olive oil.

3. Add the chicken to the bowl and toss to coat with the sauce.

4. Spread the chicken and sauce on a large sheet pan lined with parchment paper.

5. Arrange the pineapple, onion, and bell peppers around the chicken.

6. Season with salt and pepper to taste.

7. Bake for 25-30 minutes or until the chicken is cooked through and the vegetables are tender.

8. Garnish with chopped green onions and sesame seeds, if desired.

9. Serve hot and enjoy!

This Hawaiian Chicken Sheet Pan is perfect for:

- Weeknight dinners

- Meal prep

- Potlucks

- Summer gatherings

You can customize the recipe to your taste by adding other ingredients, such as:

- Red pepper flakes for some heat

- Chopped fresh cilantro for extra flavor

- Macadamia nuts for added crunch

Would you like any variations on this recipe or suggestions for sides to serve with the sheet pan dinner?

John Wayne Casserole

 

John Wayne Casserole (Low-Carb Option Included)

Ingredients:

1 lb ground beef

1 packet taco seasoning (or homemade blend: chili powder, cumin, garlic powder, onion powder, salt)

½ cup water

1 can (10 oz) diced tomatoes with green chilies, drained

1 small onion, diced

1 bell pepper, diced

1 ½ cups shredded cheddar cheese

½ cup sour cream

½ cup mayonnaise

1 tsp garlic powder

1 cup biscuit mix (like Bisquick) (Low-Carb: Replace with almond flour or omit)

½ cup water (for biscuit base)

1-2 jalapeños, sliced (optional)

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9x13” baking dish.

2. Prepare the biscuit base: In a bowl, mix biscuit mix with ½ cup water until a dough forms. Press into the bottom of the baking dish. (For low-carb, omit or use almond flour for a crustless version.)

3. Cook the beef: In a skillet, cook ground beef over medium heat until browned. Drain excess grease. Add taco seasoning and ½ cup water, stirring until combined.

4. Layer the ingredients: Spread cooked beef over the biscuit base. Then layer diced tomatoes, onion, and bell pepper over the beef.

5. Make the topping: In a bowl, mix sour cream, mayonnaise, garlic powder, and 1 cup of shredded cheese. Spread evenly over the casserole.

6. Top and bake: Sprinkle remaining cheese on top and add jalapeños if using. Bake for 30-35 minutes until bubbly and golden.

7. Cool slightly before serving.

Would you like a fully keto version? I can tweak it further!

Loaded Cheeseburger Alfredo Pasta

 

Ingredients

For the Pasta:

12 oz pasta (fettuccine, penne, or your favorite)

Salt, for boiling water

For the Cheeseburger Meat:

1 lb ground beef (80/20 for extra flavor)

1 small onion, finely chopped

2 cloves garlic, minced

1 tbsp Worcestershire sauce

Salt and pepper, to taste

For the Alfredo Sauce:

2 tbsp unsalted butter

2 cloves garlic, minced

1 cup heavy cream

1 cup grated Parmesan cheese

½ cup shredded cheddar cheese (for that cheeseburger twist)

Salt and pepper, to taste

(Optional: ¼ tsp paprika for a hint of warmth)

For the “Loaded” Toppings:

½ cup diced tomatoes (or halved cherry tomatoes)

¼ cup dill pickle slices, chopped

¼ cup red onion, finely diced (optional)

¼ cup chopped fresh lettuce (such as iceberg or romaine) for garnish

Extra shredded cheddar cheese, for topping

(Optional: Crispy bacon bits for added crunch and flavor)

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Instructions

1. Cook the Pasta:

Bring a large pot of salted water to a boil.

Cook the pasta according to the package directions until al dente.

Drain the pasta, reserving about ½ cup of pasta water, and set aside.

2. Prepare the Cheeseburger Meat:

In a large skillet over medium-high heat, add the ground beef along with the chopped onion and minced garlic.

Season with salt, pepper, and Worcestershire sauce.

Cook until the beef is browned and the onions are soft, breaking it up into crumbles as it cooks. Drain any excess fat if needed.

3. Make the Alfredo Sauce:

In a separate saucepan, melt the butter over medium heat.

Add the minced garlic and sauté for about 30 seconds until fragrant.

Pour in the heavy cream and let it simmer gently for 3–4 minutes.

Stir in the grated Parmesan and shredded cheddar cheeses until the sauce is smooth and slightly thickened.

Season with salt, pepper, and paprika (if using). If the sauce is too thick, thin it with a little reserved pasta water.

4. Combine and Build the Dish:

Add the cooked pasta to the skillet with the cheeseburger meat.

Pour the Alfredo sauce over the mixture and toss until the pasta and beef are well coated.

If needed, adjust the consistency with more pasta water.

5. Plate and Top:

Divide the pasta among serving bowls.

Sprinkle the diced tomatoes, chopped pickles, and red onion over the top.

Add extra shredded cheddar cheese and a few bacon bits if desired.

Garnish with a handful of fresh lettuce for a crisp finish.

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Serving Suggestions

Serve immediately while warm and creamy.

Enjoy with a side of steamed veggies or a simple green salad to balance the richness.

For extra zing, drizzle a little ketchup or a dollop of mustard on top (if you're channeling that true cheeseburger vibe).

This recipe marries the best of two worlds—a hearty, cheesy burger experience with the luxurious creaminess of Alfredo pasta. Enjoy your Loaded Cheeseburger Alfredo Pasta!

Would you like any variations or additional tips?

Baked Shrimp in Lemon Butter Sauce Recipe

 

Baked Shrimp in Lemon Butter Sauce (Low-Carb & Delicious!)

Ingredients:

1 lb large shrimp, peeled and deveined

3 tbsp unsalted butter, melted

3 cloves garlic, minced

Juice of 1 lemon (about 2 tbsp)

1 tsp lemon zest

1 tsp paprika

½ tsp salt

½ tsp black pepper

½ tsp red pepper flakes (optional, for heat)

1 tbsp fresh parsley, chopped

1 tbsp grated Parmesan (optional, for extra richness)

Instructions:

1. Preheat Oven:

Set oven to 375°F (190°C).

2. Prepare the Shrimp:

Place shrimp in a single layer in a baking dish.

3. Make the Lemon Butter Sauce:

In a small bowl, mix melted butter, garlic, lemon juice, lemon zest, paprika, salt, and black pepper.

4. Bake:

Pour the sauce over the shrimp, tossing gently to coat.

Sprinkle with red pepper flakes (if using).

Bake for 10-12 minutes, or until shrimp are pink and opaque.

5. Garnish & Serve:

Sprinkle with fresh parsley and Parmesan (if using).

Serve with roasted cauliflower, zucchini noodles, or a fresh salad for a low-carb meal.

Would you like any modifications, like extra sauce or a spicier version?

GINGER WATER

 

Ginger Water Recipe (Simple & Refreshing)

Ingredients:

4 cups (1 liter) water

2-inch piece of fresh ginger, peeled and sliced

Juice of ½ lemon (optional)

Sweetener of choice (optional, like monk fruit or stevia)

Instructions:

1. Boil the Water:

In a pot, bring the water to a boil.

2. Add the Ginger:

Add the sliced ginger to the boiling water.

Reduce heat and let it simmer for 10-15 minutes (longer for a stronger flavor).

3. Strain & Serve:

Remove from heat and strain out the ginger slices.

Add lemon juice and sweetener if desired.

4. Enjoy:

Drink warm, or let it cool and serve over ice for a refreshing drink.

Would you like any variations, like adding mint or turmeric?

Flourless Soft Cake Recipe

 

Flourless Soft Cake Recipe

Ingredients:

3 large eggs

½ cup almond flour (or coconut flour for a nut-free version)

¼ cup butter (or coconut oil), melted

¼ cup powdered sweetener (monk fruit, erythritol, or allulose)

1 tsp vanilla extract

½ tsp baking powder

¼ cup unsweetened milk (almond, coconut, or dairy)

A pinch of salt

Instructions:

1. Preheat & Prepare:

Preheat oven to 350°F (175°C).

Line a small cake pan with parchment paper or grease it.

2. Mix Wet Ingredients:

In a bowl, whisk eggs, sweetener, and vanilla until light and fluffy.

Add melted butter and milk, stirring until smooth.

3. Add Dry Ingredients:

Sift in almond flour, baking powder, and salt.

Gently fold until the batter is smooth and lump-free.

4. Bake:

Pour batter into the prepared cake pan.

Bake for 20-25 minutes, or until a toothpick comes out clean.

5. Cool & Serve:

Let the cake cool before slicing. Enjoy as-is or top with whipped cream, berries, or melted dark chocolate.

Would you like a chocolate version or any variations?

Pecan Cheesecake Squares

 

Ingredients

Crust:

1 ½ cups almond flour

⅓ cup unsalted butter, melted

2 tbsp powdered sweetener (like monk fruit or erythritol)

½ tsp cinnamon

¼ tsp salt

Cheesecake Filling:

16 oz cream cheese, softened

½ cup powdered sweetener

2 large eggs

1 tsp vanilla extract

Pecan Topping:

¾ cup pecans, chopped

¼ cup unsalted butter

¼ cup heavy cream

¼ cup powdered sweetener

½ tsp vanilla extract

¼ tsp salt

Instructions

1. Prepare the Crust:

Preheat oven to 350°F (175°C).

Mix almond flour, melted butter, sweetener, cinnamon, and salt until combined.

Press into an 8x8-inch baking dish lined with parchment paper.

Bake for 10 minutes, then let cool slightly.

2. Make the Cheesecake Layer:

Beat cream cheese and sweetener until smooth.

Add eggs one at a time, mixing until just combined. Stir in vanilla.

Pour over the crust and smooth the top.

Bake for 20-25 minutes, until the center is set but slightly jiggly.

Let cool while making the topping.

3. Prepare the Pecan Topping:

In a saucepan over medium heat, melt butter. Add heavy cream, sweetener, vanilla, and salt.

Simmer for 2-3 minutes, then stir in chopped pecans.

Pour the mixture over the cooled cheesecake layer.

4. Chill & Serve:

Refrigerate for at least 3 hours (or overnight) to set.

Slice into squares and enjoy!

These are perfect for a make-ahead dessert. Let me know if you’d like any tweaks!

Creamy Mushroom Chicken Thighs Recipe

Ingredients:

6 bone-in, skin-on chicken thighs

2 tbsp olive oil or butter

8 oz mushrooms (cremini or button), sliced

4 cloves garlic, minced

1 cup heavy cream

½ cup chicken broth

½ cup grated Parmesan cheese

1 tsp dried thyme (or 1 tbsp fresh)

1 tsp dried oregano

½ tsp smoked paprika

Salt & pepper to taste

Fresh parsley, for garnish

Instructions:

1. Sear the Chicken:

Season the chicken thighs with salt, pepper, and smoked paprika.

Heat olive oil or butter in a large skillet over medium-high heat.

Sear chicken thighs skin-side down for about 5-7 minutes until golden brown. Flip and cook for another 5 minutes. Remove and set aside.

2. Cook the Mushrooms & Garlic:

In the same skillet, add the sliced mushrooms and cook until browned, about 5 minutes.

Stir in the minced garlic and cook for 30 seconds until fragrant.

3. Make the Creamy Sauce:

Pour in chicken broth and let it reduce slightly.

Lower heat to medium and add heavy cream, Parmesan, thyme, and oregano. Stir until the sauce thickens slightly.

4. Combine & Simmer:

Return the chicken thighs to the skillet, skin-side up.

Cover and let simmer for 10-15 minutes until the chicken is fully cooked (internal temp 165°F).

5. Garnish & Serve:

Sprinkle with fresh parsley and serve hot.

Serving Ideas:

Serve with roasted cauliflower, sautéed spinach, or a side of zucchini noodles for a full low-carb meal.

Would this work for you, or do you want any modifications?

Mousse with Avocado and Smoked Salmon

 

Avocado & Smoked Salmon Mousse

Ingredients:

2 ripe avocados

4 oz smoked salmon, chopped

3 tbsp cream cheese (or Greek yogurt for a lighter option)

1 tbsp lemon juice

1 tbsp olive oil

½ tsp garlic powder

½ tsp black pepper

¼ tsp salt (adjust to taste)

½ tsp dill (fresh or dried)

1 tbsp capers (optional, for extra briny flavor)

Instructions:

1. Blend it up: In a food processor, combine all ingredients and blend until smooth and creamy. Adjust seasoning to taste.

2. Chill: Transfer to a bowl and refrigerate for at least 30 minutes to let flavors meld.

3. Serve: Enjoy as a dip with cucumber slices, spread on low-carb crackers, or piped onto endive leaves for a fancy appetizer.

Variations & Tips:

Add a dash of hot sauce for a slight kick.

Use whipped cream cheese for a fluffier texture.

Garnish with extra smoked salmon and chives for presentation.

Would you like a dairy-free version?

Baked Sweet and Sour Chicken

 

Baked Sweet and Sour Chicken

Ingredients:

For the Chicken:

1 ½ lbs boneless, skinless chicken breasts, cut into bite-sized pieces

½ cup cornstarch (or arrowroot powder for a lighter option)

2 large eggs, beaten

2 tbsp olive oil

For the Sauce:

½ cup sugar substitute (monk fruit, allulose, or erythritol for a sugar-free version)

¼ cup apple cider vinegar

¼ cup soy sauce (or coconut aminos for a lower-carb option)

¼ cup sugar-free ketchup

1 tbsp tomato paste (for depth)

1 tsp garlic powder

1 tsp ginger powder

1 tbsp cornstarch mixed with 2 tbsp water (optional, for thickening)

Instructions:

1. Preheat oven to 400°F (200°C). Grease a 9x13-inch baking dish.

2. Coat the chicken: Toss chicken pieces in cornstarch, then dip them in beaten eggs.

3. Sear the chicken: Heat olive oil in a pan over medium heat and lightly brown the chicken (no need to cook through). Transfer to the baking dish.

4. Make the sauce: Whisk together all sauce ingredients in a bowl. If you want a thicker sauce, heat in a saucepan and add the cornstarch slurry, stirring until thickened.

5. Bake: Pour sauce over the chicken and bake for 25-30 minutes, stirring halfway through, until the chicken is fully cooked and coated in the sauce.

6. Serve: Garnish with sesame seeds and chopped green onions. Pair with cauliflower rice for a low-carb option!

Would you like any adjustments, like a spicier version?

 

Crockpot Pierogi Casserole with Kielbasa

 

Crockpot Pierogi Casserole with Kielbasa

Ingredients:

1 (16 oz) box frozen pierogies (potato & cheese or your favorite variety)

1 lb kielbasa, sliced into rounds

1 cup shredded cheddar cheese

1 (8 oz) block cream cheese, cubed

1 cup sour cream

1/2 cup chicken broth

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp smoked paprika (optional, for extra flavor)

1/2 tsp black pepper

1/4 cup chopped green onions or parsley (for garnish)

Instructions:

1. Spray the crockpot with nonstick spray or grease lightly.

2. Layer half the pierogies in the crockpot, then add half the kielbasa slices. Repeat with the remaining pierogies and kielbasa.

3. In a bowl, mix the chicken broth, cream cheese, sour cream, garlic powder, onion powder, paprika, and black pepper until smooth. (It’s okay if there are some small lumps.)

4. Pour the mixture over the pierogies and kielbasa. Sprinkle cheddar cheese on top.

5. Cover and cook on low for 3-4 hours or until everything is hot and creamy.

6. Stir gently, garnish with green onions or parsley, and serve!

Tips & Variations:

Add sauteed onions & mushrooms for extra depth.

Use smoked gouda or mozzarella instead of cheddar for a twist.

Swap sour cream for Greek yogurt for a lighter option.

Let me know if you want a low-carb twist on this!

Magic Crust Custard Pie

 

Magic Crust Custard Pie (Sugar-Free & Low-Carb)

Ingredients:

4 large eggs

2 cups unsweetened almond milk (or heavy cream for richness)

1/2 cup granulated sugar substitute (like allulose or monk fruit)

1/2 cup almond flour (creates a light crust-like texture)

1/4 cup melted butter

1 tsp vanilla extract

1/2 tsp salt

1/4 tsp nutmeg (for that classic custard flavor)

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9-inch pie dish.

2. Blend everything together in a blender or whisk until smooth.

3. Pour into the pie dish and let it sit for 5 minutes—this helps the almond flour settle and form a light crust.

4. Bake for 45-50 minutes, or until the center is set and a knife inserted comes out clean.

5. Cool for 10-15 minutes before serving. Enjoy warm or chilled!

The magic happens as the almond flour sinks a bit, creating a soft, subtle crust, while the custard stays silky and rich.

Would you like a coconut flour version or any other tweaks?

Baked cauliflower tastes better than meat! Crispy roasted cauliflower

 

Crispy Roasted Cauliflower

Ingredients:

1 head cauliflower, cut into florets

2 tbsp olive oil (or melted butter for extra richness)

1/2 tsp salt

1/2 tsp black pepper

1/2 tsp garlic powder

1/2 tsp smoked paprika (for a deeper flavor)

1/4 cup grated Parmesan cheese (optional but delicious)

1/2 tsp red pepper flakes (optional for heat)

Instructions:

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.

2. Toss cauliflower in a large bowl with olive oil, salt, pepper, garlic powder, smoked paprika, and Parmesan if using.

3. Spread out the florets on the baking sheet in a single layer.

4. Roast for 25-30 minutes, flipping halfway, until golden brown and crispy.

5. Serve immediately with a dip like ranch, tahini sauce, or a squeeze of lemon!

Want it even crispier? Toss with a little almond flour or crushed pork rinds before roasting! Let me know if you’d like any variations.

Low Carb pizza bowls

 

Low-Carb Pizza Bowls

(Serves 2)

Ingredients:

1/2 lb ground Italian sausage (or ground beef/turkey)

1/2 cup low-carb marinara sauce (like Rao’s)

1/2 cup shredded mozzarella cheese

1/4 cup grated Parmesan cheese

1/4 cup sliced pepperoni

1/4 cup diced bell peppers

1/4 cup sliced mushrooms

1/4 cup black olives (optional)

1/2 tsp Italian seasoning

1/4 tsp garlic powder

1/4 tsp red pepper flakes (optional)

Instructions:

1. Preheat oven to 375°F (190°C).

2. Cook the sausage: In a skillet over medium heat, cook the ground sausage until browned. Drain excess grease if needed.

3. Assemble the bowls: Divide the cooked sausage between two oven-safe bowls. Top each with a few spoonfuls of marinara sauce.

4. Add toppings: Layer on mozzarella cheese, Parmesan, pepperoni, bell peppers, mushrooms, and olives. Sprinkle with Italian seasoning, garlic powder, and red pepper flakes.

5. Bake: Place bowls in the oven and bake for 10-15 minutes, or until cheese is melted and bubbly.

6. Serve: Let cool slightly and enjoy!

Variations & Tips:

Swap sausage for shredded chicken or ground turkey.

Add fresh basil or crushed red pepper for extra flavor.

Use ricotta cheese for a creamier texture.

For meal prep, assemble bowls ahead of time and bake when ready!

Would you like any other variations, like a dairy-free version?

banana pudding cheesecake fluff

 

Classic Banana Pudding Cheesecake Fluff

Ingredients:

1 (8 oz) package cream cheese, softened

1 (3.4 oz) box instant banana pudding mix

1 cup cold milk

1 (8 oz) container whipped topping (Cool Whip)

2-3 bananas, sliced

1 cup crushed vanilla wafers

½ tsp vanilla extract

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Instructions:

1. Beat cream cheese in a large bowl until smooth.

2. Prepare pudding: In another bowl, whisk together pudding mix and cold milk. Let sit for 2 minutes until thickened.

3. Combine: Add pudding to the cream cheese and mix until smooth.

4. Fold in Cool Whip until fully incorporated.

5. Assemble: Stir in banana slices and crushed vanilla wafers, leaving some for garnish.

6. Chill: Refrigerate for at least 1 hour before serving.

7. Serve: Top with extra banana slices and cookie crumbs before serving.

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Sugar-Free/Keto Banana Cheesecake Fluff

Ingredients:

1 (8 oz) package cream cheese, softened

1 cup heavy whipping cream

⅓ cup powdered monk fruit sweetener

½ tsp banana extract (or more to taste)

½ tsp vanilla extract

¼ tsp cinnamon (optional for depth)

½ cup crushed sugar-free vanilla wafers (or chopped pecans for crunch)

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Instructions:

1. Beat cream cheese in a large bowl until smooth.

2. Whip heavy cream in a separate bowl until stiff peaks form.

3. Combine: Mix sweetener, banana extract, vanilla, and cinnamon into the cream cheese.

4. Fold in whipped cream gently until fluffy.

5. Add crunch: Stir in crushed sugar-free cookies or pecans.

6. Chill for 1 hour, then serve!

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Serving Ideas:

Garnish with extra cookie crumbles or a drizzle of sugar-free caramel.

Serve in small dessert cups for an elegant touch.

Add toasted coconut for a tropical twist!

Would you like a version with protein powder for an extra boost?

Sausage, Egg, and Cream Cheese Hashbrown Casserole

 

Classic Sausage, Egg & Cream Cheese Hashbrown Casserole

Ingredients:

1 lb breakfast sausage (pork, turkey, or chicken)

1 (8 oz) package cream cheese, softened

6 large eggs

½ cup heavy cream

½ tsp salt

½ tsp black pepper

½ tsp garlic powder

½ tsp onion powder

2 cups frozen hashbrowns, thawed

1 ½ cups shredded cheddar cheese

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Instructions:

1. Preheat oven to 375°F (190°C) and grease a 9x13-inch baking dish.

2. Cook the sausage: In a skillet over medium heat, cook the sausage until browned. Drain excess grease and mix in the softened cream cheese until well combined.

3. Prepare the eggs: In a bowl, whisk together eggs, heavy cream, salt, pepper, garlic powder, and onion powder.

4. Assemble the casserole: Spread the hashbrowns in the baking dish, layer the sausage and cream cheese mixture on top, then pour the egg mixture over everything. Sprinkle with shredded cheddar cheese.

5. Bake for 35-40 minutes, or until the eggs are set and the cheese is golden brown.

6. Let it rest for 5 minutes before serving.

Beef Liver and Onions

 

Classic Beef Liver and Onions

Ingredients:

1 lb beef liver, sliced into thin strips

1 cup milk (for soaking, optional)

2 tbsp butter (or bacon grease for extra flavor)

1 large onion, thinly sliced

2 cloves garlic, minced

½ tsp salt

½ tsp black pepper

½ tsp paprika

½ tsp dried thyme (optional)

½ cup beef broth (for a little sauce)

2 tbsp Worcestershire sauce

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Instructions:

1. Soak the liver (optional but recommended): Place liver slices in a bowl with milk and let soak for 30 minutes to 1 hour. This helps reduce bitterness. Drain and pat dry with paper towels.

2. Cook the onions: Heat 1 tbsp butter in a large skillet over medium heat. Add sliced onions and cook until soft and golden brown (10-15 minutes). Remove and set aside.

3. Cook the liver: Add the remaining butter to the skillet. Season the liver slices with salt, pepper, paprika, and thyme. Cook for 2-3 minutes per side over medium-high heat until browned but still slightly pink inside (overcooking makes it tough).

4. Deglaze the pan: Add beef broth and Worcestershire sauce to the pan, stirring to loosen any bits. Let simmer for 1-2 minutes to create a light sauce.

5. Combine and serve: Return the onions to the pan, toss to coat, and serve immediately.

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Keto-Friendly Gravy Option

For a richer, thicker sauce, mix:

½ cup beef broth

¼ cup heavy cream

½ tsp xanthan gum (or 1 tbsp almond flour)

Whisk in after cooking the liver, simmer for 2-3 minutes, then serve.

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Serving Ideas:

Pair with cauliflower mash or buttery roasted Brussels sprouts for a keto-friendly meal.

Serve over steamed rice if not low-carb.

Add crispy bacon bits for extra depth of flavor.

Would you like a Southern-style variation with bacon and mushrooms?

How to Make a Delicious Hamburger and Potato Casserole

 

Classic Hamburger and Potato Casserole

Ingredients:

1 lb ground beef

1 small onion, diced

2 cloves garlic, minced

4 medium potatoes, thinly sliced

1 cup shredded cheese (cheddar, Colby Jack, or your favorite)

1 ½ cups beef broth

½ cup heavy cream

1 tsp Worcestershire sauce

½ tsp salt

½ tsp black pepper

½ tsp paprika

½ tsp dried thyme (optional)

Instructions:

1. Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish.

2. Cook the beef: In a skillet, cook ground beef over medium heat until browned. Drain excess grease. Add onion and garlic, cooking for another 2 minutes.

3. Layer the casserole: Place half of the sliced potatoes in the baking dish, season lightly with salt and pepper, then spread half of the beef mixture on top. Repeat the layers.

4. Make the sauce: In a bowl, whisk together beef broth, heavy cream, Worcestershire sauce, paprika, and thyme. Pour evenly over the casserole.

5. Bake covered: Cover with foil and bake for 45 minutes.

6. Add cheese and finish baking: Remove foil, sprinkle cheese on top, and bake uncovered for another 15 minutes, or until potatoes are tender and cheese is melted.

7. Let it rest for 5 minutes before serving.

Old Fashioned Sour Cream Pound Cake"

 

Traditional Old-Fashioned Sour Cream Pound Cake

Ingredients:

1 cup (2 sticks) unsalted butter, softened

2 ¾ cups sugar

6 large eggs

3 cups all-purpose flour

½ tsp baking soda

½ tsp salt

1 cup sour cream

1 tbsp vanilla extract

Instructions:

1. Preheat oven to 325°F (163°C). Grease and flour a bundt pan.

2. Cream butter and sugar in a large bowl until light and fluffy (about 3-5 minutes).

3. Add eggs one at a time, beating well after each addition.

4. Mix dry ingredients in a separate bowl: flour, baking soda, and salt.

5. Alternate adding dry ingredients and sour cream to the butter mixture, starting and ending with the flour. Mix until just combined.

6. Stir in vanilla and pour batter into the prepared pan.

7. Bake for 1 hour 15 minutes, or until a toothpick inserted comes out clean.

8. Cool for 10 minutes in the pan, then transfer to a wire rack to cool completely.

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Keto Sour Cream Pound Cake (Sugar-Free & Low-Carb)

Ingredients:

1 cup (2 sticks) unsalted butter, softened

1 ¼ cups powdered monk fruit sweetener (or erythritol)

5 large eggs

2 ½ cups almond flour

¼ cup coconut flour

1 tsp baking powder

¼ tsp salt

¾ cup sour cream

1 tbsp vanilla extract

Instructions:

1. Preheat oven to 325°F (163°C). Grease a bundt pan or loaf pan.

2. Cream butter and sweetener until light and fluffy.

3. Add eggs one at a time, mixing well.

4. Mix dry ingredients in a separate bowl: almond flour, coconut flour, baking powder, and salt.

5. Alternate adding dry ingredients and sour cream to the batter, mixing until just combined.

6. Stir in vanilla and pour batter into the prepared pan.

7. Bake for 50-60 minutes, or until a toothpick comes out clean.

8. Cool for 10 minutes in the pan, then transfer to a wire rack to cool.

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Optional Sugar-Free Glaze (For Either Version)

Mix together:

½ cup powdered monk fruit sweetener

2 tbsp heavy cream

½ tsp vanilla extract

Drizzle over the cooled cake for an extra touch of sweetness!

Would you like any variations, like a lemon version or chocolate swirl?

Outback Steakhouse Alice Springs Chicken

 

Ingredients:

4 boneless, skinless chicken breasts

½ tsp salt

½ tsp black pepper

½ tsp garlic powder

½ tsp paprika

2 tbsp butter

6 slices sugar-free bacon, cooked and crumbled

1 cup shredded cheese (cheddar, Colby Jack, or a mix)

1 tbsp fresh parsley (optional for garnish)

For the honey mustard sauce:

½ cup mayonnaise

2 tbsp Dijon mustard

1 tbsp yellow mustard

1 tbsp sugar-free maple syrup or a few drops of liquid stevia

1 tsp lemon juice

Instructions:

1. Make the sauce: Whisk together all sauce ingredients in a bowl. Set aside.

2. Season & sear the chicken: Season chicken with salt, pepper, garlic powder, and paprika. Heat butter in a large skillet over medium-high heat. Sear chicken for 4-5 minutes per side until golden brown. Remove from heat.

3. Assemble & bake: Preheat oven to 375°F (190°C). Place chicken in a baking dish. Spread a spoonful of honey mustard sauce over each breast, then top with crumbled bacon and shredded cheese.

4. Bake: Bake uncovered for 10-15 minutes until the cheese is melted and bubbly.

5. Serve: Garnish with fresh parsley and drizzle with extra sauce if desired.

Serving Ideas:

Pair with roasted Brussels sprouts or steamed broccoli for a low-carb meal.

Serve with cauliflower mash for extra comfort food vibes.

Would your husband like this one? It’s cheesy, bacon-y, and super flavorful!

keto crackers

 

Ingredients:

1 cup almond flour

2 tbsp ground flaxseed (optional for extra crunch)

½ tsp salt

½ tsp garlic powder

½ tsp onion powder

1 tbsp nutritional yeast (for a cheesy flavor) or ¼ cup shredded parmesan

1 tbsp melted butter or olive oil

1 large egg

Optional toppings: sesame seeds, everything bagel seasoning, or coarse salt

Instructions:

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.

2. Mix dry ingredients in a bowl: almond flour, flaxseed, salt, garlic powder, onion powder, and nutritional yeast or parmesan.

3. Add wet ingredients: Stir in melted butter (or olive oil) and the egg. Mix until a dough forms.

4. Roll out the dough: Place the dough between two sheets of parchment paper and roll it to about 1/8 inch thick.

5. Cut into crackers: Use a pizza cutter or knife to cut into squares. Poke holes in each cracker with a fork to prevent bubbling.

6. Bake for 10-12 minutes or until golden brown and crispy.

7. Cool completely before eating—they’ll crisp up even more as they cool!

Storage:

Store in an airtight container at room temp for up to a week.

For extra crunch, pop them back in the oven at 300°F for a few minutes before serving.

Would you like a variation, like cheese-based or seed-based crackers?

Cashew Chicken better than takeout

 

Ingredients:

For the chicken:

1.5 lbs chicken thighs or breasts, cut into bite-sized pieces

2 tbsp avocado oil (or sesame oil)

½ tsp salt

½ tsp black pepper

¼ tsp garlic powder

For the sauce:

¼ cup soy sauce (or coconut aminos for low sodium)

2 tbsp rice vinegar

1 tbsp sugar-free maple syrup (or a pinch of monk fruit sweetener)

1 tbsp toasted sesame oil

1 tbsp fresh ginger, grated

2 cloves garlic, minced

1 tsp chili flakes (optional for spice)

1 tsp xanthan gum (or 1 tbsp cornstarch if not strict keto)

For the stir-fry:

1 small onion, sliced

1 red bell pepper, chopped

1 cup zucchini, sliced

¾ cup roasted cashews (unsalted)

2 green onions, sliced

Sesame seeds for garnish

Instructions:

1. Cook the chicken: Heat oil in a large pan over medium-high heat. Season the chicken with salt, pepper, and garlic powder. Cook until golden brown and cooked through (about 5-7 minutes). Remove and set aside.

2. Make the sauce: In a small bowl, whisk together soy sauce, rice vinegar, sweetener, sesame oil, ginger, garlic, and chili flakes. Stir in xanthan gum or cornstarch to thicken.

3. Stir-fry the veggies: In the same pan, sauté onions, bell peppers, and zucchini for 3-4 minutes until slightly tender but still crisp.

4. Combine: Add the chicken back into the pan with the veggies. Pour in the sauce and stir well. Cook for another 2-3 minutes until everything is coated and the sauce thickens.

5. Finish: Stir in cashews and green onions. Garnish with sesame seeds.

Serving Suggestions:

Serve over cauliflower rice for a low-carb meal.

Pair with steamed broccoli or a side of stir-fried bok choy.

Would your husband like this one, or should I tweak it?

Box of tricolored pasta

 

1. Tricolored Pasta Salad (Light & Fresh)

Ingredients:

1 box tricolored pasta, cooked and cooled

1 cup cherry tomatoes, halved

½ cup cucumbers, diced

¼ cup red onion, finely chopped

½ cup feta cheese (or mozzarella balls)

¼ cup black olives, sliced

2 tbsp olive oil

1 tbsp balsamic vinegar or lemon juice

1 tsp Italian seasoning

Salt & pepper to taste

Instructions:

1. Cook pasta according to package instructions, then rinse with cold water.

2. In a large bowl, combine pasta, veggies, cheese, and olives.

3. Drizzle with olive oil, balsamic vinegar, and seasonings. Toss well and serve chilled.

Take 1 avocado and an egg! Better than bread! I lost weight very quickly.

 

Egg-Stuffed Bell Peppers

Ingredients:

1 bell pepper, cut in half (any color)

2 eggs

Salt and pepper to taste

¼ tsp paprika or chili flakes (optional)

Shredded cheese (optional)

Instructions:

1. Preheat oven to 375°F (190°C).

2. Remove seeds from the bell pepper halves and place them in a baking dish.

3. Crack one egg into each half. Season with salt, pepper, and paprika.

4. Bake for 15-20 minutes or until the egg whites are set but yolks are slightly runny (or longer if you prefer fully cooked yolks).

5. Sprinkle with cheese in the last 2 minutes of baking if desired.

6. Serve warm and enjoy!

Let me know if you want more one-ingredient tweaks like this!