Ataboh

Abthic - Forn De Fonollosa - Precious Jewels Mamma - Black Market Marvel - Vote Mateo

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This chicken pot pie recipe is simple and tastes great. It's great for a cozy dinner at home. It's a family favorite that everyone will love. It has tender chicken, tasty vegetables, and a flaky crust.

Ingredients: 2 cups cooked chicken, diced. 1 cup frozen mixed vegetables. 1 can 10.5 oz cream of chicken soup. 1 cup chicken broth. 1 teaspoon dried thyme. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. Salt and pepper to taste. 1 refrigerated pie crust.

Instructions: Preheat oven to 375F 190C. In a large bowl, mix together cooked chicken, mixed vegetables, cream of chicken soup, chicken broth, thyme, garlic powder, onion powder, salt, and pepper. Transfer the mixture into a pie dish. Unroll the pie crust and place it over the chicken mixture, pressing the edges to seal. Cut slits in the crust to vent. Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbly. Let it cool for a few minutes before serving. Enjoy!

Prep Time: 15 minutes

Cook Time: 30 minutes

Le Avventure Di Brotha

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Don't worry about how many carbs are in those tasty chocolate chip muffins. These low-carb muffins are moist and taste great with chocolate. They're great for satisfying your sweet tooth while staying on the keto diet.

Ingredients: 2 cups almond flour. 1/3 cup erythritol or preferred keto-friendly sweetener. 1/4 cup unsweetened cocoa powder. 1 teaspoon baking powder. 1/4 teaspoon salt. 3 large eggs. 1/3 cup unsweetened almond milk. 1/4 cup melted coconut oil. 1 teaspoon vanilla extract. 1/2 cup sugar-free chocolate chips.

Instructions: Set the oven to 350F 175C and heat it up. For muffins, use paper liners or cooking spray to line the tin. Add the erythritol, cocoa powder, baking powder, and salt to a large bowl and mix them together using a whisk. Mix in the eggs, almond milk, melted coconut oil, and vanilla extract after you've mixed in the dry ingredients. Mix everything together well. Add the sugar-free chocolate chips and mix them in. Fill each muffin cup with the same amount of batter. Put it in the oven and bake for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean. Let the muffins cool for 5 minutes in the pan before moving them to a wire rack to cool all the way.

Prep Time: 10 minutes

Cook Time: 20 minutes

Lorenzo Menzerschmidt

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A refreshing and flavorful potato salad with garden-fresh ingredients. Perfect for picnics, barbecues, or as a side dish for any meal.

Ingredients: 4 cups diced potatoes. 1/2 cup chopped red onion. 1/2 cup diced cucumber. 1/2 cup cherry tomatoes, halved. 1/4 cup chopped fresh parsley. 1/4 cup chopped fresh dill. 1/4 cup mayonnaise. 2 tablespoons Dijon mustard. 2 tablespoons apple cider vinegar. Salt and pepper to taste.

Instructions: In salted water, boil the diced potatoes for about 10 to 12 minutes, or until they are soft. Take them out of the water and let them cool. After the potatoes have cooled, put them in a large bowl with the diced cucumber, chopped red onion, cherry tomatoes, parsley, and dill. Whisk the apple cider vinegar, Dijon mustard, and mayonnaise together in a small bowl until everything is well mixed. Add the dressing to the potato mix and toss it around to cover everything. Add pepper and salt to taste. Put it in the fridge for at least 30 minutes before you serve it so the flavors can mix. If you want, add more fresh herbs as a garnish before serving.

Prep Time: 15 minutes

Cook Time: 10 minutes

Ignacio Carballo

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These warm collard green wraps filled with flavorful feta cheese, red peppers, and artichokes are a delicious and satisfying keto-friendly meal. Perfect for lunch or a light dinner!

Ingredients: 4 large collard green leaves. 1 cup crumbled feta cheese. 1/2 cup diced red bell peppers. 1/4 cup chopped artichoke hearts. 1/4 cup diced red onion. 2 tablespoons olive oil. 1 teaspoon minced garlic. Salt and pepper to taste.

Instructions: Warm the oven up to 175F 350C. Cut off the thick stems of the collard greens and blanch them in boiling water for 30 seconds to get them ready. Put them in an ice bath right away to stop the cooking, and then use paper towels to dry them. Crumbled feta cheese, chopped artichoke hearts, chopped red onion, minced garlic, olive oil, salt, and pepper should all be put in a bowl. Mix well. Place the blanched collard green leaves on a plate. Then, spread the feta mixture evenly along the middle of each leaf. Tuck the sides of the collard green leaves in as you roll them up to make wraps. Lay the wraps out on a baking sheet that has been lined with parchment paper so that the seam side is down. After the oven is hot, bake the wraps for 10 to 15 minutes, or until they are warm all the way through and the edges are starting to get crispy. Take it out of the oven and let it cool down a bit before serving hot. Enjoy your feta, red pepper, and artichoke wraps that are low in carbs!

Prep Time: 15 minutes

Cook Time: 15 minutes

Tir Tabandeh

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This Instant Pot Chicken Jalapeno Popper Soup is smooth, full of flavor, and just the right amount of spicy from the jalapenos. It's simple to make this soup in the Instant Pot, and it tastes great.

Ingredients: 1 lb chicken breast, diced. 4 jalapenos, seeded and diced. 1 onion, chopped. 4 cloves garlic, minced. 4 cups chicken broth. 8 oz cream cheese. 1 cup shredded cheddar cheese. 1 cup heavy cream. 1 tsp garlic powder. 1 tsp onion powder. 1/2 tsp paprika. Salt and pepper to taste. Fresh cilantro, for garnish.

Instructions: In the Instant Pot, add chicken pieces, jalapenos, onion, garlic, chicken broth, garlic powder, onion powder, paprika, salt, and pepper. Put the lid on the Instant Pot and press "Manual." Set the timer for 8 minutes on high. Do a quick pressure release after the cooking cycle is over. Put the lid back on the Instant Pot and add the cream cheese, cheddar cheese, and heavy cream. Mix the ingredients well and melt the cheeses. On the "Saute" setting, let the soup cook for a few minutes until it's hot all the way through. Serve hot with fresh cilantro on top.

Prep Time: 15 minutes

Cook Time: 8 minutes

Rosewood Fitness

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This vegan pasta dish features a vibrant red pepper Romesco sauce, packed with flavor from roasted peppers and toasted almonds. Combined with tender pasta and sweet peas, it's a satisfying and nutritious meal.

Ingredients: 200g pasta of your choice. 1 cup frozen peas. 2 red bell peppers, roasted, peeled, and deseeded. 1/4 cup almonds, toasted. 2 cloves garlic, minced. 2 tablespoons tomato paste. 2 tablespoons olive oil. 1 tablespoon red wine vinegar. 1 teaspoon smoked paprika. Salt and pepper to taste.

Instructions: Follow the directions on the package to cook the pasta. For the last three minutes of cooking, add the frozen peas. Drain the pasta and set it aside. Save 1/2 cup of the cooking water. To make the sauce, put toasted almonds, minced garlic, tomato paste, olive oil, red wine vinegar, salt, and pepper in a blender or food processor. Adding pasta cooking water as needed to get the right consistency as you blend until smooth. Set the red pepper Romesco sauce on medium heat in a large pan. Mix the cooked pasta and peas in well by tossing them. If you want, you can serve it hot and top it with fresh herbs.

Prep Time: 15 minutes

Cook Time: 15 minutes

Allevamento Spirito Libero

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Smashed Reuben Burgers are a delicious twist on the classic Reuben sandwich, featuring crispy-edged burger patties, Swiss cheese, corned beef, sauerkraut, and Thousand Island dressing.

Ingredients: 1 lb ground beef. 1/2 lb deli-style corned beef, thinly sliced. 1 cup sauerkraut, drained. 4 slices Swiss cheese. 4 hamburger buns. Thousand Island dressing. Salt and pepper to taste.

Instructions: Divide the ground beef into 4 equal portions and form them into burger patties. Preheat a griddle or large skillet over high heat. Season the burger patties with salt and pepper. Place the burger patties on the hot griddle and immediately smash them down with a spatula to create thin, crispy edges. Cook for 2-3 minutes per side, or until the burgers are cooked to your desired level of doneness. During the last minute of cooking, place a slice of Swiss cheese on each burger patty and allow it to melt. While the burgers are cooking, toast the hamburger buns. To assemble the burgers, spread Thousand Island dressing on the bottom half of each bun. Place a smashed burger patty on top of the dressing. Layer with corned beef and sauerkraut. Top with the other half of the bun. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

Barb Desjardins

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This chicken noodle soup with miso that you make yourself is warm and tasty, and it's perfect for cold days or when you just want a cozy meal. Adding miso to the soup gives it more depth of flavor and richness, which makes it even better.

Ingredients: 1 tbsp olive oil. 1 onion, diced. 2 carrots, sliced. 2 celery stalks, sliced. 3 garlic cloves, minced. 8 cups chicken broth. 2 cups shredded cooked chicken. 2 tsp miso paste. 2 cups egg noodles. Salt and pepper to taste. 2 tbsp chopped fresh parsley, for garnish.

Instructions: Put olive oil in a big pot and heat it over medium-low heat. Slice the carrots, celery, and onion into small pieces and add them to the pan. It will take about 5 minutes of sauting until the vegetables are soft. Put in the chicken broth and raise the heat. Add miso paste and chicken that has been cut up. Mix things together well. Put egg noodles in the pot and cook them according to the directions on the package until they are soft. Add pepper and salt to taste. Serve hot with fresh parsley chopped on top.

Prep Time: 15 minutes

Cook Time: 25 minutes

Jessi Pagel

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When you mix the sourness of apple cider vinegar with the sweetness of blueberries and honey, you get this delicious and energizing detox drink that is perfect for cleaning.

Ingredients: 1 cup blueberries. 2 tablespoons apple cider vinegar. 1 tablespoon honey. 1 cup water. Ice cubes.

Instructions: In a blender, combine blueberries, apple cider vinegar, honey, and water. Blend until smooth. Strain the mixture through a fine mesh sieve to remove pulp, if desired. Pour the strained mixture over ice cubes in glasses. Serve immediately and enjoy!

Prep Time: 5 minutes

Cook Time: 0 minutes

Clemson Forest Health

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With these delicious vegan and gluten-free cookies, you can indulge in the perfect combination of peanut butter and coconut. They're a treat for everyone, made with wholesome ingredients and dairy-free chocolate chips.

Ingredients: 1 cup gluten-free rolled oats. 1 cup unsweetened shredded coconut. 1/2 cup creamy peanut butter. 1/3 cup maple syrup. 1/4 cup coconut oil, melted. 1 teaspoon vanilla extract. 1/4 teaspoon salt. 1/2 cup dairy-free chocolate chips.

Instructions: Preheat the oven to 350F 175C and line a baking sheet with parchment paper. In a large mixing bowl, combine the gluten-free rolled oats and shredded coconut. In a separate microwave-safe bowl, gently heat the peanut butter, maple syrup, and coconut oil until well combined. Stir in the vanilla extract and salt. Pour the wet mixture over the dry ingredients and mix until everything is thoroughly combined. Fold in the dairy-free chocolate chips. Using a spoon or cookie scoop, drop spoonfuls of the cookie dough onto the prepared baking sheet, spacing them apart. Flatten each cookie slightly with a fork or the back of a spoon. Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown. Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Once cooled, enjoy these delicious vegan and gluten-free peanut butter coconut cookies!

Prep Time: 15 minutes

Cook Time: 10-12

Gabriele Boccolini

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This vanilla chia pudding is a tasty and healthy keto-friendly breakfast option. It's full of fiber and healthy fats that will keep you full until lunchtime.

Ingredients: 1/4 cup chia seeds. 1 cup unsweetened almond milk. 1 tablespoon low-carb sweetener such as erythritol or stevia. 1 teaspoon vanilla extract. Optional toppings: sliced strawberries, unsweetened coconut flakes, sliced almonds.

Instructions: Chia seeds, almond milk, sweetener, and vanilla extract should all be mixed together in a bowl. Mix everything together with a whisk, then set it aside for 5 minutes. Mix it again to keep it from clumping, then put it in the fridge overnight or for at least 4 hours. Before serving, stir it up and add any toppings you like.

Prep Time: 5 minutes

Cook Time: 0 minutes

Squash Topfit

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This Italian Chicken Bake is a low-carb, keto-friendly dish that's bursting with flavor. With juicy chicken breasts smothered in marinara sauce and topped with melted mozzarella and Parmesan cheese, it's a comforting and satisfying meal that's easy to make and perfect for any night of the week.

Ingredients: 4 boneless, skinless chicken breasts. 1 cup sugar-free marinara sauce. 1 cup shredded mozzarella cheese. 1/4 cup grated Parmesan cheese. 1 teaspoon Italian seasoning. Salt and pepper to taste. Fresh basil leaves for garnish optional.

Instructions: Preheat your oven to 375F 190C. Season chicken breasts with Italian seasoning, salt, and pepper on both sides. Place chicken breasts in a baking dish and spread marinara sauce evenly over each breast. Sprinkle shredded mozzarella and grated Parmesan cheese over the top of each chicken breast. Cover the baking dish with foil and bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the cheese is melted and bubbly. Remove foil and broil for an additional 2-3 minutes to brown the cheese. Garnish with fresh basil leaves if desired before serving.

Prep Time: 10 minutes

Cook Time: 30 minutes

Midwest Open Rhythm Exchange

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A delicious and refreshing parfait with layers of candied cucumbers and a rich vanilla whip. The vanilla whip and the sweet, crunchy cucumbers go well together because they have different tastes and textures. Something tasty for you!

Ingredients: 2 large cucumbers, thinly sliced. 1 cup granulated sugar. 1 vanilla bean, split and seeds scraped. 1 cup heavy cream. 1/4 cup powdered sugar. 1 teaspoon vanilla extract. 1 cup Greek yogurt. 1/2 cup chopped candied almonds.

Instructions: In a bowl, toss the thinly sliced cucumbers with granulated sugar until well coated. Let it sit for 30 minutes to allow the cucumbers to macerate. Meanwhile, in a separate bowl, whip the heavy cream, powdered sugar, vanilla bean seeds, and vanilla extract until stiff peaks form. Fold in the Greek yogurt until well combined. After 30 minutes, drain any excess liquid from the candied cucumbers. In serving glasses or bowls, layer the candied cucumbers and vanilla whip mixture alternately, starting and ending with the cucumbers. Repeat the layers until the glasses are filled, finishing with a dollop of vanilla whip on top. Sprinkle chopped candied almonds over the parfaits for added crunch. Refrigerate for at least 2 hours before serving. Serve chilled and enjoy your Candied Cucumbers With Vanilla Whip Parfait!

Prep Time: 30 minutes

Cook Time: 0 minutes

Serralheria Cmp

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These Easy Paleo Peanut Butter and Jelly Muffins are a delightful twist on a classic favorite. Made with almond flour and almond butter, they're grain-free, gluten-free, and perfect for a Paleo diet.

Ingredients: 1 cup almond flour. 1/4 cup coconut flour. 1/4 cup unsweetened almond butter. 1/4 cup honey. 2 large eggs. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup unsweetened almond milk. 1/4 cup sugar-free raspberry jam. 1/4 cup fresh raspberries.

Instructions: Preheat your oven to 350F 175C and line a muffin tin with parchment paper liners. In a mixing bowl, combine almond flour, coconut flour, almond butter, honey, eggs, baking soda, and salt. Mix well until a smooth batter forms. Stir in the almond milk until the batter is well combined. Spoon the batter evenly into the muffin cups, filling each about halfway. Drop a small spoonful of sugar-free raspberry jam into the center of each muffin cup, followed by a couple of fresh raspberries on top. Bake in the preheated oven for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean. Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Enjoy your Paleo Peanut Butter and Jelly Muffins as a delicious and healthy treat!

Prep Time: 15 minutes

Cook Time: 25 minutes

Murdork

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A vibrant twist on the classic mimosa, the Carrot Blood Orange Mimosa combines the earthy sweetness of carrot juice with the tangy citrus flavors of blood orange juice, finished with the effervescence of champagne.

Ingredients: 1 oz carrot juice. 2 oz blood orange juice. 3 oz champagne.

Instructions: Carrot juice and blood orange juice should be mixed together in a mixing glass. Mix well by stirring. Pour the mix through a strainer into a champagne flute. Add champagne to the top. Mix slowly by stirring. Add a blood orange or carrot twist as a garnish if you like.

Prep Time: 5 minutes

Cook Time: 0 minutes

Abthic

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These Keto Mexican Stuffed Peppers are a delicious and healthy twist on traditional stuffed peppers. Packed with flavor and low in carbs, they make the perfect meal for Cinco De Mayo or any day of the week.

Ingredients: 4 large bell peppers, halved and seeds removed. 1 pound ground beef. 1 cup cauliflower rice. 1/2 cup diced tomatoes. 1/4 cup diced onion. 2 cloves garlic, minced. 1 tablespoon chili powder. 1 teaspoon cumin. 1/2 teaspoon paprika. 1/4 teaspoon cayenne pepper optional. 1/2 cup shredded cheddar cheese. 1/4 cup chopped fresh cilantro. Salt and pepper to taste. Avocado slices, for serving.

Instructions: Warm the oven up to 190C 375F. Cook the ground beef in a pan until it turns brown. Add the garlic and onion and cook until they get soft. Diced tomatoes, chili powder, cumin, paprika, and cayenne pepper should be added. Let it cook for 5 to 7 minutes, or until the cauliflower rice is soft. Add pepper and salt to taste. Gently press down on each half of the bell pepper to fill it with the beef mixture. Stuff the peppers and put them in a baking dish. Put foil over it and bake for 25 to 30 minutes. Take off the foil and top the peppers with shredded cheese. Bake for another 5 to 7 minutes, until the cheese melts and bubbles. Serve with avocado slices and chopped cilantro on top. Have fun with your Keto Mexican Stuffed Peppers!

Prep Time: 20 minutes

Cook Time: 40 minutes

Luechte

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This quick and easy keto chicken stir-fry is packed with flavor and low in carbs. It's perfect for a healthy weeknight dinner!

Ingredients: 2 tbsp avocado oil. 1 lb chicken breast, thinly sliced. 1 cup broccoli florets. 1 red bell pepper, sliced. 1 small zucchini, sliced. 2 cloves garlic, minced. 2 tbsp coconut aminos. 1 tsp sesame oil. Salt and pepper to taste.

Instructions: Warm up the avocado oil in a big pan over medium-high heat. It will take about 5 to 7 minutes of cooking after adding the sliced chicken breast until it is browned and fully cooked. Put broccoli, bell pepper, zucchini, and garlic that has been chopped into the pan. For another three to five minutes, cook until the vegetables are soft but still crisp. Add the sesame oil and coconut aminos and mix well. Add pepper and salt to taste. Enjoy while hot!

Prep Time: 10 minutes

Cook Time: 15 minutes

Intergalactic Junkyard