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Chili Mac (One Pot Recipe)

Prep: 10 minutes Cook: 20 minutes Serves - 6

Chili Mac is a hearty, delicious dish filled with ground beef, noodles, cheese, beans, and so much more. Now you can take your weeknight meals to another level with this one pot chili mac recipe! It’s so easy to make in just one pot, and it’s ready to serve in 30 minutes.

What’s in this Chili Mac Recipe?

This easy, cheesy dinner is so hearty and comforting. It’s filled with beans, ground beef, cheese, macaroni, and lots of other good stuff. This has quickly become a family favorite in our house!

Olive Oil: Cooks the garlic, onion, and beef without burning them.

Onions and Garlic: Add rich, earthy flavor.

Seasonings: White and black pepper, and cumin. Add other seasonings or spices as desired.

Ground Beef: Substitute ground chicken or turkey if you like.

Chicken Broth: Or substitute beef or veggie stock.

Tomatoes: I like fire-roasted diced tomatoes, but you can use any can of diced or chunky tomatoes.

Beans: Pinto and chili beans are great, but you can substitute black beans or another type.

Macaroni Noodles: You can use any short-shaped pasta.

Cheese: Shredded cheddar cheese finishes off the chili mac. Add another type, like Monterey Jack or Pepper Jack.

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14 Ingredients

1 tablespoon olive oil

2 tablespoons minced garlic

1 onion diced

1 teaspoon ground black pepper

1 teaspoon ground cumin

1 teaspoon ground white pepper

1 pound lean ground beef

32 ounces low-sodium chicken broth store-bought or homemade

14.5 ounces fire roasted diced tomatoes (1 can)

1 cup cooked pinto beans

1 cup cooked chili beans

10 ounces dry macaroni noodles (⅝ box)

1 cup freshly shredded cheddar cheese

Fresh parsley optional, for garnish

Recommended Equipment

Dutch Oven recommended

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Instructions

Step 01

In a medium pot, add the olive oil, garlic, and diced onion and sauté for 2 minutes.1 tablespoon olive oil,1 onion,2 tablespoons minced garlic

Step 02

Add seasonings and ground beef and cook until brown, about 4-5 minutes.1 teaspoon ground black pepper,1 teaspoon ground cumin,1 teaspoon ground white pepper,1 pound lean ground beef

Step 03

Stir in the chicken broth, diced tomatoes, pinto beans and chili beans. Bring the mixture to a simmer, stirring frequently.32 ounces low-sodium chicken broth,14.5 ounces fire roasted diced tomatoes,1 cup cooked pinto beans,1 cup cooked chili beans

Step 04

Once the mixture is simmering, add in the macaroni noodles and bring to a boil. Once the mixture is boiling, reduce back to a simmer and cook for 12-15 minutes, or until noodles are fully cooked.10 ounces dry macaroni noodles

Step 05

Remove from heat, top with cheese, and let it rest (do not stir) until the cheese is melted. About 3 minutes.1 cup freshly shredded cheddar cheese

Step 06

Scoop into bowls and sprinkle with extra cheese if desired and garnish with fresh parsley.

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Becky’s tips

Make this chili mac in a dutch oven or heavy bottomed pan. It will distribute the heat more evenly.

Make sure that the macaroni is fully cooked before taking the pan off of the heat.

Reheat the chili mac on the stovetop, or in the microwave for about 3 to 4 minutes.

If making ahead of time, make sure it’s fully cooled before storing.

Storage: Store chili mac in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.

Nutrition Information

Serving: 1bowl Calories: 554kcal (28%) Carbohydrates: 55g (18%) Protein: 32g (64%) Fat: 22g (34%) Saturated Fat: 9g (56%) Polyunsaturated Fat: 2g Monounsaturated Fat: 9g Trans Fat: 1g Cholesterol: 70mg (23%) Sodium: 711mg (31%) Potassium: 789mg (23%) Fiber: 6g (25%) Sugar: 6g (7%) Vitamin A: 474IU (9%) Vitamin C: 4mg (5%) Calcium: 222mg (22%) Iron: 5mg (28%)

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Thanksgiving Quesadilla

Prep: 10 minutes Cook: 15 Serves - 2

This Thanksgiving, use your leftovers to make a Thanksgiving Quesadilla! We all need some ideas to use up the extra food from the big feast, and this turkey quesadilla is the solution. Skip the sandwich and use this Thanksgiving leftover recipe instead!

What’s in a Turkey Quesadilla?

We make so much food for the big feast, and we end up with soooo many leftovers. They crowd the fridge and call out to you for days, begging to be eaten. This is the perfect way to use up all that turkey and also have something really fun to eat that doesn’t make you feel like you’re eating leftovers.

Whole Wheat Tortillas: Make this dish feel a little healthier without compromising the taste.

Thanksgiving Turkey: You thought you planned out your feast perfectly, but somehow you still have pounds of the stuff in the fridge. Might as well put it to good use!

Cranberry Sauce: Adds a bit of a zippy, tangy flavor to the quesadillas that cuts through the cheese.

Shredded Cheese: I used cheddar, Asiago, and pepper jack in mine and it was *chef’s kiss* — feel free to use your favorites, though!

Fresh Sage: Adds a pop of freshness and herbal flavor that ties everything together!

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5 Ingredients

4 whole wheat tortillas

2 cups Thanksgiving turkey chopped into small pieces

½ cup cranberry sauce

2 cup shredded cheese I used cheddar, Asiago, and pepper jack!

¼ cup chopped fresh sage

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Instructions

Step 01

Spray a large skillet with olive oil and heat over medium heat.

Step 02

Place the first wrap in the bottom of the skillet and top with ¼ cup cheese, ½ cup turkey, ¼ cup cranberry sauce, ⅛ cup sage, another ¼ cup cheese, and the second wrap. Grill for about 5 minutes on each side, or until melty and delicious.

Step 03

Take off the heat and cut into quarters to serve. Repeat with other ingredients to make a second quesadilla.

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Becky’s tips

Flipping the tortilla can be a little tricky. To avoid spills, use a spatula to slide the quesadilla onto a small plate. Cover with another plate; flip; remove the top plate and slide it all back into the skillet.

Don’t overload the wraps with food. Pay attention to the quantities listed in the recipe to avoid soggy, leaking quesadillas.

The sage leaves can be chopped to spread the flavor throughout. You can also use dried sage.

If you’re repurposing cheese from Thanksgiving appetizers, you can use thinly sliced or cubed cheese in the quesadillas– no need to shred it.

Storage: Store Thanksgiving quesadillas in an airtight container in the refrigerator for up to 2 days or in the freezer for up to 3 months.

Nutrition Information

Serving: 1quesadilla Calories: 872kcal (44%) Carbohydrates: 76g (25%) Protein: 65g (130%) Fat: 34g (52%) Saturated Fat: 17g (106%) Polyunsaturated Fat: 1g Monounsaturated Fat: 8g Trans Fat: 0.01g Cholesterol: 182mg (61%) Sodium: 1443mg (63%) Potassium: 441mg (13%) Fiber: 7g (29%) Sugar: 28g (31%) Vitamin A: 829IU (17%) Vitamin C: 1mg (1%) Calcium: 757mg (76%) Iron: 4mg (22%)

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Pumpkin Pie Jello Shots

Prep: 20 minutes Cook: 8 hours Serves - 6

Pumpkin Pie Jello Shots are ready to get the party started this fall! Celebrate Halloween or Thanksgiving the right way when you make a big batch of these adorably festive jello shots. Pumpkin pie jello is spiked with rum and served in a little pie crust with whipped cream on top!

What’s in Halloween Jello Shots

The pumpkin pie mix, the pie crust and the whipped cream on top will make you think you just took a bite of pumpkin pie.

Pie Crust: Refrigerated premade pie crusts from the grocery store work great! However, you can always make homemade pie crust if you’re feeling fancy.

Gelatin: You’ll need unflavored gelatin! The flavor in these shots comes from the other ingredients.

Pumpkin Pie Filling: If you can’t find this, just use pumpkin puree with some pumpkin pie spice mixed in.

Alcohol: I like to use white rum, but vodka also works! Use your favorite.

Sugar: White granulated sugar creates the perfect amount of sweetness.

Heavy Whipping Cream: Do NOT substitute this with any other dairy product.

Whipped Cream: Because no pumpkin pie is complete without some on top!

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8 Ingredients

2 packages refrigerated premade pie crust enough for two crusts. These often come two to a package.

1/2 ounce unflavored gelatin powder use 2 packets, 1/4 ounce each

1 1/4 cup water divided

1/3 cup spiced pumpkin pie filling or unspiced canned pumpkin + 1 1/2 tsp pumpkin pie spice

1/2 cup white rum or vodka

1/4 cup granulated sugar

1/2 tablespoon whipping cream heavy cream

whipped cream, for garnish or whipped topping, optional

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Instructions

Step 01

Unroll pie dough and cut into small c.ircles (I used the top of an ice tea glass to get small circles.) Place circles in small muffin/cupcake tin and bake according to package instructions. Set aside and allow to cool.

Step 02

Pour 1 cup water into a medium saucepan and sprinkle gelatin packets over water. Let sit for 2 minutes before turning on heat.

Step 03

Turn stove to medium-high heat and add pumpkin pie filling and sugar, stirring as you add. Allow to simmer and then turn off the heat and set aside to cool.

Step 04

Add rum or vodka, heavy cream, and an additional 1/4 cup water to the mixture and stir until well combined.

Step 05

Pour gelatin mixture into pie crusts and place in the refrigerator overnight or for at least 8 hours

Step 06

Top with whipped cream if desired. Enjoy!

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Becky’s tips

Cut pie crust dough to fit your mini muffin pan. A skinny glass, a small biscuit cutter or a shot glass will work. Get creative to find what works for your sized pan!

Pumpkin pie filling works best in this recipe. You can use solid-packed pumpkin as well, but you’ll want to add pumpkin pie spice and some sweetener for the best effect.

When you sprinkle gelatin over water and let it stand, that process is called blooming.

If you have a party you’ll be attending, be sure to make these Pumpkin Pie Jello Shots the day (or night) before. These shots need at least 8 hours to set.

Nutrition Information

Calories: 357kcal (18%) Carbohydrates: 40g (13%) Protein: 4g (8%) Fat: 15g (23%) Saturated Fat: 5g (31%) Cholesterol: 2mg (1%) Sodium: 266mg (12%) Potassium: 77mg (2%) Fiber: 3g (13%) Sugar: 8g (9%) Vitamin A: 1264IU (25%) Vitamin C: 1mg (1%) Calcium: 19mg (2%) Iron: 2mg (11%)

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Sweet and Sour Russian Chicken

Prep: 10 minutes Cook: 40 Serves - 4

Russian Chicken has been in my family for years. This is my mom’s classic sweet-and-sour chicken recipe that the whole family loves, and good news: It’s also the ultimate easy recipe! This was my brother’s favorite family recipe growing up, and I know you’ll all love it too.

The chicken breasts are covered in a sweet and tangy glaze made with Russian salad dressing, apricot jam, onion soup mix, and a few other ingredients for the most amazing flavor. It’s a simple baked chicken recipe that can be made any night of the week.

Serve this tasty apricot chicken recipe over rice (white or jasmine is best) and dig in!

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7 Ingredients

4 chicken breasts skinless & boneless

1/2 cup Western or Red Russian salad dressing

1/2 cup apricot jam or pineapple, peach or a combination

1 ounce envelope dry onion soup mix (Mix comes in a box with two envelopes; just use one._

1 tablespoon soy sauce

1/4 teaspoon red pepper flakes

1 teaspoon dry mustard

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Instructions

Step 01

Preheat the oven to 350F. Spray a 9×12-inch baking dish.

Step 02

Place the chicken breasts in a single layer in the baking dish.

Step 03

Combine all other ingredients in a medium bowl and mix well.

Step 04

Pour the mixture over the chicken.

Step 05

Bake covered at 350F for 20 minutes.

Step 06

After 20 minutes, remove the cover and bake 15-20 minutes or just until breasts are cooked through.

Step 07

Serve with rice. Spoon sauce over the meal.

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Nutrition Information

Calories: 447kcal (22%) Carbohydrates: 33g (11%) Protein: 49g (98%) Fat: 12g (18%) Saturated Fat: 2g (13%) Trans Fat: 1g Cholesterol: 145mg (48%) Sodium: 1483mg (64%) Potassium: 926mg (26%) Fiber: 1g (4%) Sugar: 22g (24%) Vitamin A: 167IU (3%) Vitamin C: 6mg (7%) Calcium: 30mg (3%) Iron: 1mg (6%)

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Chocolate Peanut Butter Lava Cakes

Prep: 20 minutes Cook: 15 minutes Serves - 4

These easy Chocolate Peanut Butter Lava Cakes give the feel of a 5-star restaurant in the comfort of your own home. They’re delicious, indulgent, and shockingly simple! I’ve added another twist – peanut butter – and it’s so good!

Why You’ll Love this Peanut Butter Lava Cake Recipe:

Intense flavors: Rich chocolate and creamy peanut butter combine to make one decadent dessert.

Easy: They look gorgeous, with a melty middle, but are pretty simple to make. They go from pantry to table in around 30 mins.

Restaurant quality dessert: Single servings, great for impressing at dinner parties.

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9 Ingredients

1 tablespoon unsweetened cocoa powder 5 grams

5 tablespoons all-purpose flour 38 grams, divided

9 tablespoons unsalted butter 127 grams, room temperature and divided (1⅛ sticks)

6 ounces German baking chocolate 170 grams, chopped (SEE NOTE)

3 tablespoons creamy peanut butter 51 grams (SEE NOTE)

1 tablespoon powdered sugar 7 grams

½ cup granulated sugar 100 grams

3 large eggs 150 grams, room temperature

1 pinch kosher salt

Recommended Equipment

Kitchen Scale (optional)

4 Ramekin(s)

Hand Mixer

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Instructions

Step 01

Preheat the oven to 425°F.

Step 02

Spray each ramekin with nonstick spray/olive oil. Mix 1 tablespoon of flour with the cocoa powder. Coat the inside of each ramekin with this flour mixture and tap off the excess.1 tablespoon unsweetened cocoa powder,5 tablespoons all-purpose flour

Step 03

In a medium saucepan, melt 1 stick (8 tablespoons) of butter with the German chocolate over very low heat, stirring occasionally. Once it is melted and mixed completely, take it off the heat and allow to cool for a couple minutes.9 tablespoons unsalted butter,6 ounces German baking chocolate

Step 04

In a medium bowl, using a hand mixer, blend the peanut butter with the powdered sugar and the remaining 1 tablespoon of butter. Set aside.3 tablespoons creamy peanut butter,1 tablespoon powdered sugar

Step 05

In another bowl, use a hand mixer to beat the granulated sugar with the eggs and salt at medium-high speed until thick and pale yellow, around 3 minutes. Turn off the mixer and fold in the chocolate, using a spatula. Blend until no streaks remain. Fold in the remaining flour and salt, and mix until smooth.½ cup granulated sugar,3 large eggs,1 pinch kosher salt

Step 06

Spoon two-thirds of the batter into the prepared ramekins, then place a large spoonful of the peanut butter mixture into the middle. Top with more chocolate batter. Leave about 2 centimeters at the top of the ramekin to allow for the cake to rise.

Step 07

Bake for 14-16 minutes, or until the top is crispy/cracked and the middle is still slightly jiggly. Take out of the oven and allow to cool for about 10 minutes.

Step 08

Run the tip of a thin knife around each cake to loosen. Invert a small plate over each cake and using pot holders, invert again. Carefully lift the ramekins off the hot cakes.

Step 09

Dust the warm cakes with powdered sugar and serve right away. These are also great with vanilla ice cream!

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Becky’s tips

German baking chocolate is already sweetened, so resist the urge to add more sugar to these cakes.

Low-fat peanut butter works fine in this recipe.

Prepare the ramekins as described to prevent the cakes from sticking.

Feel free to use a different nut butter for this dessert.

Make sure to let the cakes cool for 10 minutes before removing them from the ramekins.

Serve with powdered sugar. (Ice cream is also a great option.)

Storage:

Store chocolate peanut butter lava cakes in an airtight container in the refrigerator for up to 5 days. Gently reheat before enjoying.

Nutrition Information

Serving: 1cake Calories: 738kcal (37%) Carbohydrates: 60g (20%) Protein: 12g (24%) Fat: 52g (80%) Saturated Fat: 28g (175%) Polyunsaturated Fat: 4g Monounsaturated Fat: 16g Trans Fat: 1g Cholesterol: 210mg (70%) Sodium: 123mg (5%) Potassium: 398mg (11%) Fiber: 5g (21%) Sugar: 44g (49%) Vitamin A: 1011IU (20%) Calcium: 64mg (6%) Iron: 4mg (22%)

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Keto Comfort Foods Family Favorite Recipes Made Low-Carb and Healthy

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The ketogenic diet is all about nourishing and healing your body with nutrient-dense whole foods, as international bestselling author Maria Emmerich has demonstrated in her previous books, including The Ketogenic Cookbook (with Jimmy Moore) and The 30-Day Ketogenic Cleanse. But food is more than just nourishment; food is tradition, food is love, and most importantly, food is a celebration. The mere thought of eating a particular meal or the smell of a favorite childhood dish can evoke positive memories, whether it’s a simple Sunday dinner with family or a major life event. When you begin following the ketogenic diet, whether your goal is to promote weight loss, improve blood markers, or just enhance overall health and well-being, it’s easy to forget to enjoy food. Some people fall into a drab routine of consuming the same dishes over and over, which can lead to boredom and frustration—and ultimately to the desire to fall back into old, poor eating habits. With Keto Comfort Foods, Maria Emmerich reassures everyone on the keto diet that it isn’t difficult at all to recreate those favorite foods and meals in healthy ways—you just need to use a little creativity. By using clever low- or no-calorie substitutions for sugar and scrubbing all recipes clean of gluten-containing additives, Maria has created an incredible resource for comforting home-cooked meals that are safe enough for everyone in the family and delicious enough for the most discerning eaters. These recipes are sure to become new family favorites!

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>>> Keto Diet The Step by Step Keto Cookbook to Gain Ketosis

>>> Keto Comfort Foods Family Favorite Recipes Made Low-Carb and Healthy

>>> Ketogenic Diet 365 Days of Keto, Low-Carb Recipes for Rapid Weight Loss

>>> 500 Low-Carb Recipes 500 Recipes, from Snacks to Dessert, That the Whole Family Will Love

>>> Low Sugar, So Simple 100 Delicious Low-Sugar, Low-Carb, Gluten-Free Recipes for Eating Clean and Living

>>> 1001 Low-Carb Recipes Hundreds of Delicious Recipes From Dinner to Dessert That Let You Live Your Low

>>> The Anti-inflammation Diet And Recipe Book

>>> Keto Kid Helping Your Child Succeed On The Ketogenic Diet

>>> Keto Diet Ketogenic Diet For Beginners Build A 30 Day Ketogenic Diet Plan

>>> The Essential Keto Cookbook Best Side Dishes For Your Keto-inspired Meals

.................Keep Reading.................

Frozen Cherry Limeade Margarita Recipe

Prep: 5 minutes Cook: 5 minutes Serves - 4

When summer rolls around every year, all I want to do is lay by the pool sipping on frozen margaritas. Imagine how good it feels to drink this Frozen Cherry Limeade Margarita to refresh and rehydrate from the hot sun!

Summer heat recovery: After a hot day at the pool (or the beach!), nothing refreshes and rehydrates like a frosty cocktail!

Nostalgia: Cherry Limeade. ‘Nuff said!

Quick and easy: You only need three ingredients; put everything in a blender, add ice water, and you’re set!

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5 Ingredients

12 ounce can frozen limeade concentrate

1.5 cups water use the can from the limeade concentrate

2 tablespoons tart cherry juice concentrate

3 tablespoons tequila about 2 shots

Ice ice, and more ice: enough to fill the blender

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Instructions

Step 01

Pour the limeade, water, tart cherry juice, and tequila into a blender container.

Step 02

Add ice to fill the container.

Step 03

Blend on high/ice crush mode until it reaches the desired consistency, adding more ice if needed.

Step 04

Pour into salt-rimmed glasses and top with maraschino cherries and lime slices.

Step 05

Top with maraschino cherries and lime slices.

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Becky’s tips

Tart cherry juice is not the same as bing or sweet cherry juice. I found it in the organic section of my grocery store. Grenadine will also work, but tart cherry juice is better if you can find it.

A standard-sized blender holds about 12 cups, so keep that in mind. If you’re going to make several batches of frozen margaritas, you may want to buy a bag of ice at the store.

Don’t skip the garnishes for full effect. Salt the glass rims, and pile on the maraschino cherries and lime slices!

Nutrition Information

Calories: 325kcal (16%) Carbohydrates: 73g (24%) Protein: 1g (2%) Sodium: 8mg Potassium: 13mg Sugar: 76g (84%) Vitamin C: 23mg (28%) Calcium: 3mg

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Egg White Delight

Prep: 3 minutes Cook: 2 minutes Serves - 1

Healthy: This recipe doesn’t use any packaged mixes or artificial ingredients. It’s just ham, eggs, cheese, and an English muffin.

Quick: The egg only takes a minute to cook, and the rest is just assembly.

Easy: If you can run a toaster and a microwave oven, you can make this recipe!

Now that I know how quick and easy it is to make this breakfast sandwich at home…I need to stock my kitchen with the ingredients so I can make it every day.

I’m not kidding; I may never eat any other breakfast sandwich again! I could even eat this amazing breakfast sandwich for multiple meals a day if that was socially acceptable.

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5 Ingredients

1 English muffin whole wheat or regular

1 egg white

herbs, salt and pepper to taste

1 slice of Canadian bacon or ham

1 slice white Cheddar cheese

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Instructions

Step 01

Slice the English muffin in half and toast in a toaster.

Step 02

Pour the egg white into a microwave-safe bowl (approximately the size of your muffin) and microwave for approximately 1:20 or cook to the desired consistency on the stovetop. (If using herbs, salt, and pepper, sprinkle them into the egg before cooking. I used Herbs of Provence)

Step 03

Assemble the sandwich by laying the cooked egg white, Canadian bacon, and cheese on the bottom half of the English muffin. Top with the other muffin half. For an extra-tasty sandwich wrap in foil and broil for an additional 3 minutes right before serving. Handle with care.

Step 04

Enjoy!

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TIPS

You can buy egg whites in a carton and measure out one egg’s worth if you’d rather not separate the egg from the white.

I used Herbs of Province for my sandwich, but you might like other blends. Try Italian seasoning, poultry seasoning, or single herbs like basil, thyme, or rosemary.

I like a whole-wheat English muffin in this recipe, but you can also use regular English muffins.

For the whole McDonald’s experience, wrap the finished Egg White Delight in wax paper or parchment paper for serving!

Nutrition Information

Calories: 307kcal (15%) Carbohydrates: 27g (9%) Protein: 21g (42%) Fat: 12g (18%) Saturated Fat: 7g (44%) Cholesterol: 44mg (15%) Sodium: 746mg (32%) Potassium: 222mg (6%) Fiber: 2g (8%) Sugar: 1g (1%) Vitamin A: 281IU (6%) Calcium: 232mg (23%) Iron: 1mg (6%)

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Mini Caprese Tarts

Prep: 15 minutes Cook: 15 minutes Serves - 18

Light, crispy, delicious Mini Caprese Tarts are an incredibly delicious appetizer or light snack. These crispy little bites have the perfect flavor combo of fresh tomatoes, creamy mozzarella cheese, and crisp, buttery pastry.

Easy peasy Caprese! These little, fluffy pillows of cheesy puff pastry make for a great appetizer or party snack. They come together quickly and only need a handful of ingredients.

Topped with fresh basil, they are utterly addictive, so make a big batch!

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5 Ingredients

17 ounce package puff pastry dough

5-6 Roma tomatoes sliced into 18 thin slices

6 ounces fresh whole milk mozzarella cubed into 1-inch blocks

1 tablespoon balsamic vinegar for drizzling

1/2 cup chopped fresh basil leaves

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Instructions

Step 01

Preheat oven to 425 degrees F. Line a baking sheet with parchment paper or coat with nonstick spray

Step 02

Roll out the dough on a lightly floured surface.

Step 03

Using the top of a wine glass (or a biscuit cutter), cut out 9 circles per sheet of puff pastry.

Step 04

Place the dough circles on the prepared baking sheet.

Step 05

Using a paring knife, score an inner circle into each puff pastry, about 1/4 of an inch in. Use the tip of the knife to prick the center of each circle 2-3 times.

Step 06

Add a slice of tomato on each circle and then drizzle 3 or 4 drops of balsamic vinegar onto each tomato slice.

Step 07

Top each tomato slice with some chopped basil.

Step 08

Add a cube of mozzarella cheese to each tart.

Step 09

Bake for 12-15 minutes, or until puff pastry is fully cooked and golden brown.

Step 10

Remove from the oven to a tray and serve.

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TIPS

Make sure to buy puff pastry for this recipe.

Roma tomatoes work best for this recipe but you can use any fresh tomatoes you like.

Whole-milk mozzarella has the best flavor.

Don’t be tempted to use dried basil; it won’t give the same fresh flavor.

Nutrition Information

Calories: 180kcal (9%) Carbohydrates: 13g (4%) Protein: 4g (8%) Fat: 12g (18%) Saturated Fat: 4g (25%) Cholesterol: 7mg (2%) Sodium: 127mg (6%) Potassium: 66mg (2%) Fiber: 1g (4%) Sugar: 1g (1%) Vitamin A: 243IU (5%) Vitamin C: 2mg (2%) Calcium: 53mg (5%) Iron: 1mg (6%)

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Buffalo Chicken Dip

Prep: 10 minutes Cook: 20 minutes Serves - 8

This creamy, cheesy dip tastes just like the best buffalo chicken wings. With just a few ingredients and couple of quick steps, you’ll have an easy party dip ready in no time.

Cream Cheese: This is the base of the dip. I recommend sticking to regular cream cheese, because low-fat versions will make the texture runnier. Let it soften before using it.

Shredded Chicken: Use pre-cooked, shredded chicken for this buffalo dip. You can either make it yourself ahead of time, or use a rotisserie chicken to speed up the process.

Cheese: I recommend using Mexican blend shredded cheese. You can also use different types of cheese, like pepper jack, Colby, or cheddar. Grating your own cheese will give you the best results.

Ranch: Ranch dressing is the perfect complement to buffalo flavor! I used a light dressing, but you can use a regular ranch, or substitute buttermilk or blue cheese dressing.

Frank’s RedHot: This classic hot buffalo sauce is a must for the best buffalo chicken dip, although you could substitute it for a different brand or version if you prefer.

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5 Ingredients

16 ounces cream cheese at room temperature (2 bricks)

4 cups cooked shredded chicken

1 cup shredded Mexican blend cheese

1 cup light ranch dressing

1 bottle of Franks RedHot Buffalo Sauce or original

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Instructions

Step 01

Combine all ingredients, mixing thoroughly.

16 ounces cream cheese,4 cups cooked shredded chicken,1 cup shredded Mexican blend cheese,1 cup light ranch dressing,1 bottle Franks RedHot Buffalo Sauce

Step 02

Pour the mixture into a nonstick or sprayed baking dish.

Step 03

Bake at 350°F for 20-30 minutes, or until fully heated through.

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TIPS

Use a rotisserie chicken to make things super simple and easy.

You can use regular cheddar instead of a Mexican blend cheese.

I recommend grating your own cheese for the best results. Pre-shredded cheese has added starch that will change the texture of this dip.

Use good quality cream cheese for best results (cheaper brands can be too runny).

I used a light ranch dressing, but you can use regular if you don’t have light. You could also substitute blue cheese dressing.

Don’t substitute the ranch dressing for dry ranch seasoning–it just won’t have the same results.

You could leave out the chicken and make a buffalo dip for vegetarians if you like. Still cheesy, spicy, and delicious!

Storage: Store leftovers in a covered dish or airtight container, in the refrigerator for 3 days.

Nutrition Information

Calories: 378kcal (19%) Carbohydrates: 5g (2%) Protein: 7g (14%) Fat: 37g (57%) Saturated Fat: 16g (100%) Polyunsaturated Fat: 9g Monounsaturated Fat: 9g Cholesterol: 78mg (26%) Sodium: 537mg (23%) Potassium: 106mg (3%) Sugar: 4g (4%) Vitamin A: 865IU (17%) Calcium: 156mg (16%) Iron: 0.2mg (1%)

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Macadamia Caramel Cheesecake

Prep: 15 minutes Cook: 1 hour Serves - 10

This Caramel Cheesecake is incredibly easy to make and will not disappoint! It’s got a fluffy but creamy center and is topped with homemade caramel sauce (that’s pretty addictive) and macadamia nut brittle.

This Macadamia Caramel Cheesecake is adapted from one of Ottaleghi’s cookbooks and it’s been a favorite recipe for a long time.

There are a few steps to making this but they are all so easy and they are all so worth it!

From making the incredibly easy baked cheesecake to the gooey and addictive homemade caramel sauce and then there’s the crunchy macadamia nut topping which takes it to the next level.

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7 Ingredients

FOR THE CRUST

1 sleeve graham crackers 142 grams (about 9 cracker sheets)

3 tablespoons unsalted butter 42 grams, melted

FOR THE BATTER

½ cup caster sugar 100 grams (or sugar finely ground in a food processor but not powdered)

21.25 ounces cream cheese 602 grams, room temperature (about 2⅔ bricks)

1 teaspoon pure vanilla extract 4 grams (or 1¼ teaspoons vanilla bean paste)

4 large eggs 200 grams, lightly beaten

¼ cup sour cream 57 grams

FOR THE NUT TOPPING

1½ cups macadamia nuts 224 grams

¼ cup granulated sugar 50 grams

FOR THE CARAMEL SAUCE

4 tablespoons unsalted butter 57 grams (½ stick)

⅔ cup caster sugar 133 grams (or sugar finely ground in a food processor but not powdered)

7 tablespoons heavy whipping cream 99 grams

Recommended Equipment

Kitchen Scale (optional)

9-inch Springform Pan

Food Processor (click for my favorite) (optional)

Hand Mixer

Baking Sheet

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Instructions

Step 01

Preheat oven to 325°F. Lightly grease a 9-inch springform pan and line the base and sides with parchment paper. Set aside.

Step 02

FOR THE CRUST

Place the graham crackers in a food processor until crushed, or put in a plastic bag and crush with a rolling pin or mallet. Mix with the melted butter until a sandy consistency is formed. Cover the base of the lined pan and flatten with the back of a spoon to make a level base. Pack down the crust.1 sleeve graham crackers,3 tablespoons unsalted butter

Step 03

FOR THE BATTER

Using a hand mixer, beat the sugar, cream cheese, and vanilla together in a large bowl until smooth. With the mixer set on a medium setting, add the eggs one at a time. Mix in the sour cream until smooth.½ cup caster sugar,21.25 ounces cream cheese,1 teaspoon pure vanilla extract,4 large eggs,¼ cup sour cream

Pour the mixture over the graham cracker base. Bake for 60-70 minutes until set. To check if it's done, you can insert a fork/skewer in the center and it should come out clean. Set aside to cool to room temperature, then you can remove it from the pan. I left the cake on the base, but you don't have to. Chill the cake for at least 2 hours in the fridge.

Step 04

FOR THE NUT TOPPING

While the cheesecake chills, make the nut topping: Scatter the macadamia nuts on a parchment-lined baking sheet and roast in the oven at 325°F for about 15 minutes, until golden.1½ cups macadamia nuts

Place the sugar in a large saucepan. Heat the sugar gently until it turns into a caramel. Do not stir at any point. The sugar will dissolve into a golden caramel. Mix in the nuts and gently coat them in the caramel using a wooden spoon. Once covered, pour them back onto the parchment-lined baking sheet and leave to set. Once they are cool, break them apart or chop if desired into smaller bits.¼ cup granulated sugar

Step 05

FOR THE CARAMEL SAUCE

While the nut topping cools, make the caramel sauce: Place the butter and sugar into a thick-bottomed saucepan and stir constantly over medium heat until it becomes a smooth, dark caramel. The butter and sugar will look as if they have split. Keep stirring; they'll come back together (its the weirdest thing!!).4 tablespoons unsalted butter,⅔ cup caster sugar

Once it's the color you want, carefully add the cream and stir quickly. Remove from the heat and allow to cool.7 tablespoons heavy whipping cream

Step 06

FOR ASSEMBLY

Pour on the caramel sauce onto the center of the cheesecake, then sprinkle the candied nuts over the top.

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TIPS

You could use store-bought caramel instead of making it.

You can use plain or Greek yogurt in place of the sour cream.

Let the cheesecake cool completely before chilling in the fridge.

Make sure to cover the cheesecake in plastic wrap when in the fridge but not when cooling.

You can make the nut brittle days in advance if you like.

Keep an eye on the caramel and don't leave it unattended as it can easily burn.

Be careful when cooking with hot sugar (whatever you do, do not taste it when hot).

Storage: Store macadamia caramel cheesecake in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 1 month.

Nutrition Information

Serving: 1slice Calories: 665kcal (33%) Carbohydrates: 45g (15%) Protein: 9g (18%) Fat: 52g (80%) Saturated Fat: 23g (144%) Polyunsaturated Fat: 2g Monounsaturated Fat: 22g Trans Fat: 0.3g Cholesterol: 172mg (57%) Sodium: 308mg (13%) Potassium: 224mg (6%) Fiber: 2g (8%) Sugar: 35g (39%) Vitamin A: 1352IU (27%) Vitamin C: 0.4mg Calcium: 112mg (11%) Iron: 2mg (11%)

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Keto Diet The Step by Step Keto Cookbook to Gain Ketosis

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Great for helping all current and potential keto dieters maintain the keto lifestyle, while also offering value to anyone who wishes to embark on a healthier way of life, this audiobook gives you a variety of recipes to go low carb in a simple and delicious manner.

In Keto Diet: The Step by Step Keto Cookbook to Gain Ketosis, you will get to enjoy:

Over 120 delectable Keto recipes to bring variety in your kitchen and make your weight loss life a breeze

Practical ways on how to pick quality and fresher foods for your meal prep

Detailed four-week meal plan with grocery shopping lists for an easy keto journey

Actionable tips and practical advice on how to activate the keto fat-burning process

The why and motivation that makes it easy to stay keto

Keto recipe index for that easy-find-to help with smooth preparation in the kitchen

Say goodbye to fretting over what to eat on keto when you have these easy and delicious keto recipes at your disposal!

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>>> Keto Diet The Step by Step Keto Cookbook to Gain Ketosis

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>>> Ketogenic Diet 365 Days of Keto, Low-Carb Recipes for Rapid Weight Loss

>>> 500 Low-Carb Recipes 500 Recipes, from Snacks to Dessert, That the Whole Family Will Love

>>> Low Sugar, So Simple 100 Delicious Low-Sugar, Low-Carb, Gluten-Free Recipes for Eating Clean and Living

>>> 1001 Low-Carb Recipes Hundreds of Delicious Recipes From Dinner to Dessert That Let You Live Your Low

>>> The Anti-inflammation Diet And Recipe Book

>>> Keto Kid Helping Your Child Succeed On The Ketogenic Diet

>>> Keto Diet Ketogenic Diet For Beginners Build A 30 Day Ketogenic Diet Plan

>>> The Essential Keto Cookbook Best Side Dishes For Your Keto-inspired Meals

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Mascarpone Cheese

Prep: 5 minutes Serves - 16

Mascarpone Cheese is a delicious and creamy Italian cheese used in such recipes as Tiramisu. Why buy it at the store– when you can learn how to make Mascarpone Cheese at home! This recipe is easy, cost-effective, and so delicious! We always have some of this on hand.

Mascarpone is so easy to make at home! This perfect Mascarpone Cheese is a must-make for any baker or cheese lover.

Mascarpone Cheese is so easy to make and perfect for recipes like Tiramisu or Bruschetta. I love that this homemade version is cheaper than buying it at the store and is made with ingredients you might already have in your refrigerator.

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4 Ingredients

16 ounces cream cheese

1/3 cup sour cream

1/4 cup heavy whipping cream

1 tablespoon lemon juice freshly squeezed

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Instructions

Step 01

Measure all ingredients into a blender or small food processor.

Step 02

Blend all ingredients together until smooth, scraping down the sides as needed.

Step 03

Chill to firm up the cheese.

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Nutrition Information

Calories: 119kcal (6%) Carbohydrates: 1g Protein: 2g (4%) Fat: 12g (18%) Saturated Fat: 7g (44%) Cholesterol: 39mg (13%) Sodium: 96mg (4%) Potassium: 49mg (1%) Sugar: 1g (1%) Vitamin A: 465IU (9%) Vitamin C: 1mg (1%) Calcium: 35mg (4%) Iron: 1mg (6%)

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How to Make Rock Candy

Prep: 10 minutes Cook: 10 minutes Serves - 8

This easy recipe shows you how to make rock candy sheets in about an hour. It’s a fast way to make it, and you can make any color or flavor with this method.

Water: Helps to dissolve the sugar into solution.

Light Corn Syrup: Helps prevent sugar crystallization. It contains glucose, which interferes with the formation of large sugar crystals, resulting in smoother and smaller sugar crystals that are characteristic of rock candy.

Granulated Sugar: This is the main ingredient that will form the candy. As the sugar solution cools and evaporates, the sugar molecules come together and form crystals.

Flavoring Extract: I used raspberry, but you can use just about any flavor!

Food Coloring: I used blue, but feel free to choose any color or leave your candy plain.

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5 Ingredients

½ cup water 114 grams

¾ cup light corn syrup 234 grams

2 cups granulated sugar 400 grams

2 teaspoons flavoring extract 8 grams (I chose raspberry, but there are lots of flavors to choose from!)

Food coloring optional (I used blue, but use any color!)

Recommended Equipment

Kitchen Scale (optional)

Baking Sheet

candy thermometer

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Instructions

Step 01

Mix all ingredients together in a medium saucepan set over medium heat.½ cup water,¾ cup light corn syrup,2 cups granulated sugar,2 teaspoons flavoring extract,Food color.

Step 02

Stir until boiling. Once the liquid begins to boil, do not stir until finished.

Step 03

While the candy comes to a boil, line a baking sheet with aluminum foil and spray the foil with nonstick spray. Set aside.

Step 04

Once boiling, place a candy thermometer in the liquid and monitor closely. when the liquid reaches 300°F, take off the heat and set aside.

Step 05

Once boiling, place a candy thermometer in the liquid and monitor closely. when the liquid reaches 300°F, take off the heat and set aside.

Step 06

Allow the mixture to cool until the bubbles quit breaking at the surface of the liquid.

Step 07

Pour liquid onto the prepared baking sheet.

Step 08

Allow to cool until fully hardened. Then, break it apart to the size desired.

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Becky’s tips

Pro Tip: I had a reader comment that a great way to keep them from sticking is shaking them in powdered sugar before sealing them in an airtight container. Genius!

To turn the sheet of candy into small pieces, it’s easiest to use a metal mallet (like a meat tenderizer). Just hit the sheet with it until it breaks into pieces.

If you want to make it look more like rock candy, place those pieces into a bag, and use a rolling pin to crush them up even smaller.

If your candy doesn’t harden, even after sitting for a long time (it should only take 45 minutes, not much longer), it might be that your liquid never got hot enough. It’s important that the temperature reaches 300°F while cooking the syrup.

How to Store

Place the candy pieces into a resealable bag, pour in some powdered sugar, and shake it up to coat the candy. Do this before storing, and they won’t stick!

I recommend storing this candy at room temperature, ideally in a pantry or cupboard where it is slightly cooler. In these conditions, it will keep well for up to 1 month!

Nutrition Information

Calories: 283kcal (14%) Carbohydrates: 74g (25%) Fat: 0.2g Sodium: 21mg (1%) Potassium: 1mg Sugar: 74g (82%) Calcium: 5mg (1%) Iron: 0.03mg

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Sweet and Sour Dressing Recipe for Salads

Prep: 10 minutes Serves - 20

Sweet and Sour Dressing is a great choice for simple salads, and it's really easy to make. This salad dressing recipe can be used on any salad to add a tangy yet sweet twist!

Every good salad needs a good salad dressing. When I fix my favorite Strawberry Salad, I always use this sweet-and-sour dressing recipe to go with it!

When you see the ingredients all together, it looks like an odd mix: orange juice, vinegar, sugar, mustard, onion flakes…but trust me, once everything is combined into this dressing, the flavor is amazing.

It’s tangy, sweet, and sour, and it complements most salads beautifully. It’s a great dressing where you need a kick of flavor, and it mixes so well with fruitier salads too!

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10 Ingredients

1 cup sugar

2/3 cup white vinegar

2 Tablespoons orange juice frozen concentrate

1 Tablespoons dried onion flakes

1 teaspoon mustard

1/4 teaspoon dried mustard

1/2 teaspoon black pepper

1/4 teaspoon salt kosher salt or table salt

1 tablespoon poppy seeds opt.

1 1/2 cup canola oil

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>>> 1001 Low-Carb Recipes Hundreds of Delicious Recipes From Dinner to Dessert That Let You Live Your Low

Instructions

Step 01

Stir all together except the oil

Step 02

Place in a food processor or blender and blend about one minute.

Step 03

Slowly drizzle in the oil so it emulsifies.

Step 04

Transfer to an airtight container and store in the fridge.

Step 05

Stir or shake before serving.

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Nutrition Information

Calories: 193kcal (10%) Carbohydrates: 11g (4%) Protein: 1g (2%) Fat: 17g (26%) Saturated Fat: 1g (6%) Sodium: 32mg (1%) Potassium: 11mg Fiber: 1g (4%) Sugar: 10g (11%) Vitamin A: 3IU Vitamin C: 1mg (1%) Calcium: 8mg (1%) Iron: 1mg (6%)

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Sugared Almonds

Prep: 10 minutes Cook: 20 minutes Serves - 4

Sugared Almonds turn a salad, dessert, or simple snack into something extra special. They're so good and so easy to make! Double or triple this recipe to make extra to keep on hand in the freezer for later use. These are so addicting– you have been warned!

I love adding sugared almonds to my salads to add extra crunch, extra flavor, and just a hint of sweetness. They’re perfect for fruity salads (like this Strawberry Salad), or anything that needs a little extra something. Toss these little guys into a bowl of lettuce and dig in.

Sugared almonds also make a great little snack on their own. Grab a quick handful when you’re feeling peckish, and you’ll get the healthy benefit of eating almonds, with a sweet twist from the sugar. And of course, these make a great dessert topping too!

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4 Ingredients

1/2 egg white

1 teaspoon water

1 cup slivered almonds see note

1/3 cup sugar

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Instructions

Step 01

Preheat oven to 325 degrees F.

Step 02

Line a baking sheet with parchment paper and spray it with cooking spray.

Step 03

Mix the egg white and water together.

Step 04

Add the almonds and stir until well-coated.

Step 05

Add half the sugar and mix well.

Step 06

Spread the almonds onto the prepared pan.

Step 07

Sprinkle with the remaining sugar.

Step 08

Bake for 10 minutes; then take out of the oven, stir and return to continue baking.

Step 09

Bake an additional 8-10 minutes until the almonds turn light golden and become fragrant. Watch them carefully the last couple of minutes – nuts will burn quickly.

Step 10

Once golden, remove from the oven, lift the parchment paper off the pan, and cool the almonds on a rack. (If left on the cookie sheet to cool, the almonds might burn.)

Step 11

Serve and enjoy.

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Becky’s tips

We used slivered almonds, but you can use this same technique on any type of nut.

Nutrition Information

Calories: 222kcal (11%) Carbohydrates: 23g (8%) Protein: 6g (12%) Fat: 13g (20%) Saturated Fat: 1g (6%) Sodium: 7mg Potassium: 190mg (5%) Fiber: 3g (13%) Sugar: 18g (20%) Calcium: 71mg (7%) Iron: 1mg (6%)

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Open Faced Roast Beef Sandwiches

Prep: 30 minutes Cook: 8 hours Serves - 8

An open faced sandwich is a slice of bread topped with meat and other ingredients/toppings. It’s like a sandwich but without the top slice of bread!

Much like this one, they’re usually quite hearty and filled with enough ingredients that you wouldn’t be able to eat it like a sandwich anyway. You’ll definitely want to use a fork and knife to eat this hot roast beef sandwich!

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7 Ingredients

5 lbs. beef roasts such as chuck, or rump

2 packages au jus seasoning mix 2 ounces each

2 packages dry Italian salad dressing mix 2 ounces each

32 ounces of beef broth homemade or packaged

4-6 slices of bread thick and crusty, such as Texas Toast

mashed potatoes

1/2 cup gruyere cheese shredded

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Instructions

Step 01

Spray slow cooker with nonstick spray. Place the beef roast inside and sprinkle with the four packets of seasoning.

Step 02

Pour Beef Broth over the roast.

Step 03

Cook on high for 6-8 hours or until tender.

Step 04

When cooked, strain the broth into a bowl and reserve.

Step 05

Shred or slice the beef into small bite-sized sections. Discard away any fat and gristle.

Step 06

Prepare the mashed potatoes.

Step 07

Toast the bread. For extra-thick slices, broil for 2-4 minutes until golden.

Step 08

Assemble the open-faced sandwiches by placing the toasted bread on a plate and topping it with mashed potatoes. Add a generous portion of the shredded/sliced beef. Drizzle a couple of spoonfuls of the reserved au jus over the meat and sprinkle with gruyere cheese.

Step 09

Serve with a knife and fork. Enjoy

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Becky’s tips

Use my recipe for make-ahead mashed potatoes, cook up your own, or buy prepared mashed potatoes at the store.

Be sure to spray the slow cooker with nonstick spray before adding the other ingredients.

The beef is the star of the show, so use the best quality you can. You won’t regret it!

Don’t assemble the sandwiches until right before serving–the juices will make the toast soggy.

Nutrition Information

Calories: 591kcal (30%) Carbohydrates: 7g (2%) Protein: 60g (120%) Fat: 36g (55%) Saturated Fat: 16g (100%) Cholesterol: 205mg (68%) Sodium: 805mg (35%) Potassium: 1035mg (30%) Fiber: 1g (4%) Sugar: 1g (1%) Vitamin A: 115IU (2%) Calcium: 158mg (16%) Iron: 7mg (39%)

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