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Enjoy this rich, low-carb chocolate fondue that you make in the slow cooker. It doesn't have any sugar and is great for meeting your sweet tooth on a keto diet.

Ingredients: 1 cup heavy cream. 8 oz sugar-free dark chocolate, chopped. 2 tbsp unsweetened cocoa powder. 1 tsp vanilla extract. 1/4 tsp salt. Low carb dippers strawberries, raspberries, nuts, etc..

Instructions: Heavy cream, chopped sugar-free dark chocolate, unsweetened cocoa powder, vanilla extract, and salt should all be put into a slow cooker. Cover and cook on low for one to two hours, stirring every now and then until the chocolate melts and the mixture is smooth. To keep the fondue warm, turn down the heat to the warm setting once it's smooth and melted. Put it out and serve it with low-carb dips like nuts, strawberries, raspberries, etc.

Prep Time: 10 minutes

Cook Time: 120 minutes

Plankes-Projects

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This Back to School Chicken Pasta is a quick and delicious dinner option for busy weeknights. Loaded with tender chicken, vibrant vegetables, and flavorful Parmesan cheese, it's sure to please the whole family.

Ingredients: 2 chicken breasts, diced. 1 tablespoon olive oil. 2 cloves garlic, minced. 1/2 onion, diced. 1 bell pepper, diced. 1 cup cherry tomatoes, halved. 2 cups cooked pasta. 1/4 cup chicken broth. 1/2 cup grated Parmesan cheese. Salt and pepper to taste. Fresh basil leaves for garnish.

Instructions: Put olive oil in a pan and heat it over medium-low heat. When you add the minced garlic and diced onion, saut until the food smells good. When you add the diced chicken breasts, cook them until they turn golden brown. Put in the cherry tomatoes and diced bell pepper. Cook until the vegetables get soft. Add chicken broth and let it cook for two to three minutes. Put the cooked pasta in the pan and mix it all together. Add the grated Parmesan cheese to the pasta and mix it in until it melts. Add pepper and salt to taste. Before serving, sprinkle with fresh basil leaves.

Prep Time: 15 minutes

Cook Time: 20 minutes

Imam Naeem

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Savor a tasty and nutritious raw cauliflower hummus as a snack or dip. For those on a raw or low-carb diet, this recipe is an excellent substitute for classic chickpea hummus.

Ingredients: 1 medium cauliflower head. 1/4 cup tahini. 2 cloves garlic, minced. 2 tablespoons lemon juice. 2 tablespoons olive oil. 1 teaspoon ground cumin. Salt and pepper to taste. 2 tablespoons water adjust as needed.

Instructions: Put the cauliflower florets in a food processor after cutting them up. The cauliflower should have tahini, garlic that has been chopped up, lemon juice, olive oil, ground cumin, salt, and pepper added to it. As needed, scrape down the sides of the bowl to make sure the mixture stays smooth. To get the right consistency, add water one tablespoon at a time if the hummus is too thick. You can add more salt, pepper, or lemon juice to the hummus if you think it needs it. Put the raw cauliflower hummus in a bowl that will be used for serving. Add a drizzle of olive oil and a sprinkle of cumin or paprika if you like. You can dip it in pita bread or your favorite raw vegetables.

Prep Time: 15 minutes

Cook Time: 0 minutes

Swim Genius

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This cheesy chicken tater tot casserole is comforting and easy to make. It cooks perfectly in a slow cooker, making a deliciously creamy and hearty meal.

Ingredients: 1 lb boneless, skinless chicken breasts, diced. 1 can cream of chicken soup. 1 cup shredded cheddar cheese. 1/2 cup milk. 1 package 32 oz frozen tater tots. 1/2 cup diced onions. 1/2 cup diced bell peppers. Salt and pepper to taste.

Instructions: Put diced chicken breasts at the bottom of a slow cooker. Blend cream of chicken soup, cheddar cheese shreds, and milk in a bowl. Pour it over the chicken in the crock pot. On top of the chicken mixture, put frozen tater tots. Place small pieces of onion and bell pepper on top of the tater tots. Add pepper and salt. Put the lid on top and cook on low for 6 to 8 hours or high for 3 to 4 hours, until the chicken is done and the tater tots are golden and crispy. Enjoy while hot!

Prep Time: 10 minutes

Cook Time: 360 minutes

Luca Giordano House

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This elegant yet simple dish features perfectly seared scallops paired with a luxurious creamy lemon-caper sauce. The combination of flavors creates a delightful harmony that will impress your guests or make any weeknight dinner feel special.

Ingredients: 12 large scallops, patted dry. Salt and pepper to taste. 2 tablespoons olive oil. 2 cloves garlic, minced. 1/2 cup chicken or vegetable broth. 1/2 cup heavy cream. 2 tablespoons capers, drained. 2 tablespoons fresh lemon juice. 2 tablespoons chopped fresh parsley.

Instructions: Use salt and pepper to season the scallops. Put olive oil in a big skillet and heat it over medium-high heat. Sear the scallops for two to three minutes on each side, or until they are golden brown and cooked all the way through. Take it out of the pan and set it aside. Put minced garlic in the same pan and cook for one minute, until it smells good. Add chicken or vegetable broth and scrape the pan's bottom to get rid of any browned bits. Turn down the heat to medium-low and add the lemon juice, heavy cream, and capers. Soak for two to three minutes, until the sauce gets a little thicker. Put the scallops back in the pan and gently toss them around to coat them with the sauce. Put small pieces of chopped parsley on top of the scallops and sauce. Serve right away, and if you want, top with more lemon slices.

Prep Time: 15 minutes

Cook Time: 10 minutes

Stephane Villeneuve

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Full of chicken, bacon, pasta, and a delicious ranch flavor, this creamy and savory casserole is called Chicken Bacon Ranch Casserole. It's the ideal comfort food for a filling supper that your loved ones will appreciate.

Ingredients: 2 cups cooked chicken, shredded. 1 pound bacon, cooked and crumbled. 2 cups shredded cheddar cheese. 1 cup ranch dressing. 1 cup sour cream. 1/2 cup milk. 1 packet 1 oz ranch seasoning mix. 1 teaspoon garlic powder. 1 teaspoon onion powder. 1/2 teaspoon black pepper. 1/2 teaspoon salt. 4 cups cooked pasta such as rotini or penne. 2 tablespoons chopped fresh parsley optional, for garnish.

Instructions: Set the oven temperature to 175C 350F. Combine the crumbled bacon and the shredded chicken in a sizable mixing bowl. Mix the ranch dressing, sour cream, milk, ranch seasoning mix, onion and garlic powders, black pepper, and salt thoroughly in a different bowl. Pour the ranch dressing mixture over the cooked pasta that has been added to the chicken and bacon mixture. Toss to evenly coat all parts. Evenly distribute the mixture into a 9 x 13-inch baking dish. Top with the cheddar cheese that has been shredded. Bake for about 25 to 30 minutes in a preheated oven, or until the cheese is melted and golden brown and the casserole is hot and bubbly. Before serving, take it out of the oven and allow it to cool for a few minutes. If desired, garnish with freshly chopped parsley. Enjoy your flavorful Chicken Bacon Ranch Casserole while it's hot!

Prep Time: 15 minutes

Cook Time: 30 minutes

Iceim 2018

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These Cinnamon Applesauce Oatmeal Pancakes are a tasty and healthy way to start the day. It gets moist and a little sweet from the applesauce and oats, and it tastes warm and comforting from the cinnamon. Just right for a cozy morning.

Ingredients: 1 cup rolled oats. 1/2 cup all-purpose flour. 1 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp salt. 1 tsp ground cinnamon. 1/2 cup unsweetened applesauce. 1 cup buttermilk. 1 egg. 2 tbsp melted butter. 1/2 tsp vanilla extract.

Instructions: In a blender, pulse the rolled oats until they resemble a coarse flour-like consistency. In a mixing bowl, combine the oat flour, all-purpose flour, baking powder, baking soda, salt, and ground cinnamon. In another bowl, whisk together the applesauce, buttermilk, egg, melted butter, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; it's okay if there are some lumps. Preheat a griddle or skillet over medium heat and lightly grease it with butter or cooking spray. Pour 1/4 cup portions of the pancake batter onto the griddle for each pancake. Cook until bubbles form on the surface, then flip and cook the other side until golden brown, about 2-3 minutes per side. Remove the pancakes from the griddle and keep warm. Serve with Salted Peanut Butter Maple Syrup see below and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

Wick Family Racing

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These pumpkin spice latte popsicles offer a refreshing twist on the classic fall drink. Creamy and rich with the flavors of pumpkin, coffee, and spices, they are perfect for cooling down on a warm day or enjoying as a festive treat.

Ingredients: 1 cup pumpkin puree. 1 cup brewed coffee, cooled. 1 cup coconut milk. 1/4 cup maple syrup. 1 teaspoon pumpkin pie spice. 1 teaspoon vanilla extract.

Instructions: Put all of the ingredients into a blender and blend until smooth. Place the mix into popsicle molds. Place a popsicle stick in each mold. Put it in the freezer for at least four hours, or until it's solid. Run warm water over the molds for a short time to get the popsicles out.

Prep Time: 10 minutes

Cook Time: 0 minutes

Catalina Arroyo

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This vegan dark chocolate cherry quinoa bark is a delightful treat that combines the rich flavors of dark chocolate with the tartness of dried cherries and the nuttiness of quinoa and almonds. It's perfect for satisfying your sweet tooth while providing a wholesome snack option.

Ingredients: 1 cup cooked quinoa. 8 ounces dark chocolate, chopped. 1/2 cup dried cherries. 2 tablespoons chopped almonds. 1/4 teaspoon sea salt.

Instructions: Put parchment paper on the bottom of a baking sheet. The cooked quinoa should be spread out evenly on the parchment paper. Set a heat-safe bowl over a pot of simmering water and stir the chocolate until it is smooth. Using a spatula, spread the melted chocolate out over the quinoa. Sea salt, chopped almonds, and dried cherries should be put on top of the chocolate. This will help the chocolate set. Put the baking sheet in the fridge and chill for about an hour. When the bark is hard, break it up into pieces and put them in a container that won't let air in.

Prep Time: 15 minutes

Cook Time: 5 minutes

Allevamento Spirito Libero

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This recipe combines the sweetness of peach preserves with tangy BBQ sauce for tender, flavorful pork sliders. Topped with a refreshing apple cole slaw, these sliders are perfect for gatherings or a delicious weeknight dinner.

Ingredients: 1 lb pork loin, trimmed and cubed. 1 cup peach preserves. 1/4 cup BBQ sauce. 1 tsp garlic powder. 1/2 tsp salt. 1/4 tsp black pepper. 12 slider buns. 2 cups shredded cabbage. 1 apple, thinly sliced. 1/4 cup mayonnaise. 1 tbsp apple cider vinegar. 1 tsp honey. Salt and pepper to taste.

Instructions: Cut up the pork loin and put it in a slow cooker with peach preserves, BBQ sauce, garlic powder, salt, and black pepper. Turn the heat down to low, cover, and cook for 6 to 8 hours, or until the pork is soft and can be shred with a fork. To make apple cole slaw, put apple slices, peeled cabbage, mayonnaise, apple cider vinegar, honey, salt, and pepper in a bowl. If you want to, toast the slider buns. Put apple cole slaw on top of slider buns with shredded peach pork BBQ.

Prep Time: 15 minutes

Cook Time: 360 minutes

Lorenzo Menzerschmidt

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This Drunken Beef Stew Carbonnade has soft beef chunks, tasty onions, and a thick, flavorful sauce made from beef broth and dark beer. Perfectly slow-cooked, it's a hearty and warming dish that's great for cold weather.

Ingredients: 2 lbs beef chuck, cut into chunks. 2 large onions, sliced. 3 cloves garlic, minced. 2 cups beef broth. 1 cup dark beer. 2 tbsp brown sugar. 2 tbsp Dijon mustard. 2 tbsp apple cider vinegar. 2 tbsp tomato paste. 2 sprigs fresh thyme. 2 bay leaves. Salt and pepper to taste. 2 tbsp olive oil.

Instructions: Season beef chunks with salt and pepper. Heat olive oil in a skillet over medium-high heat. Brown beef on all sides in batches, then transfer to slow cooker. Add onions and garlic to the skillet and cook until softened. Transfer onions and garlic to the slow cooker. In a bowl, mix together beef broth, beer, brown sugar, Dijon mustard, apple cider vinegar, and tomato paste. Pour mixture over beef and onions in the slow cooker. Add thyme sprigs and bay leaves. Cover and cook on low for 6-8 hours, until beef is tender. Serve hot with crusty bread or over mashed potatoes.

Prep Time: 20 minutes

Cook Time: 360 minutes

Whimple Parish Council

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These classic butter cookies are melt-in-your-mouth delicious. They have a delicate buttery flavor and a tender crumb that makes them perfect for any occasion.

Ingredients: 1 cup 225g unsalted butter, softened. 1 cup 200g granulated sugar. 1 large egg. 1 teaspoon vanilla extract. 2 1/2 cups 310g all-purpose flour. 1/2 teaspoon salt.

Instructions: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the egg and vanilla extract until well combined. Gradually add the all-purpose flour and salt to the butter mixture, mixing until a smooth dough forms. Divide the dough into two equal portions, shaping each into a log about 2 inches in diameter. Wrap the logs in plastic wrap and refrigerate for at least 1 hour. Preheat your oven to 350F 175C and line a baking sheet with parchment paper. Remove the dough logs from the refrigerator and slice them into 1/4-inch thick rounds. Place the cookie rounds on the prepared baking sheet, leaving some space between each cookie. Bake in the preheated oven for 10-12 minutes or until the edges turn golden brown. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy these delicious butter cookies with a hot cup of tea or coffee!

Prep Time: 15 minutes

Cook Time: 10 minutes

Carl Hayden Digital Photography

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A delightful take on the traditional French pastry, these homemade macarons for brunch are a hit. Perfect for a special brunch gathering or a novel treat, they fuse the flavors of your favorite brunch items with the elegance of macarons.

Ingredients: 200g almond flour. 200g powdered sugar. 150g granulated sugar. 150g egg whites aged, room temperature. 1/2 tsp salt. 1/2 tsp vanilla extract. Food coloring optional. Your favorite brunch fillings e.g., bacon, eggs, avocado, smoked salmon, cream cheese.

Instructions: Sift almond flour and powdered sugar together into a bowl. In a separate bowl, whisk the egg whites until foamy, then add granulated sugar gradually while continuing to whisk until stiff peaks form. Fold the almond flour mixture into the egg whites until the batter is smooth and shiny. Add salt, vanilla extract, and food coloring if desired to the batter and gently fold until well combined. Transfer the batter to a piping bag with a round tip and pipe small macaron shells onto a baking sheet lined with parchment paper. Tap the baking sheet on the counter to remove air bubbles, and let the macarons rest for 30 minutes until a skin forms on the surface. Preheat your oven to 300F 150C. Bake the macarons for 12-15 minutes, or until they have developed feet and are set but not browned. Remove from the oven and let them cool completely on the baking sheet. Once cooled, pair up the macaron shells and fill them with your favorite brunch ingredients e.g., bacon and eggs, avocado and smoked salmon, cream cheese, etc.. Assemble the macarons, and they are ready to serve!

Prep Time: 45 minutes

Cook Time: 15 minutes

Csra Cougars

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A light and fresh vegan salad perfect for springtime. Packed with vibrant colors and flavors, this salad is a delightful addition to any meal or as a stand-alone dish.

Ingredients: 2 cups mixed greens. 1 cup cherry tomatoes, halved. 1/2 cucumber, thinly sliced. 1/4 red onion, thinly sliced. 1/4 cup fresh basil leaves. 1/4 cup roasted pine nuts. 1/4 cup vegan feta cheese, crumbled. 2 tablespoons balsamic vinaigrette dressing.

Instructions: Put the mixed greens, cherry tomatoes, cucumber, and red onion in a large salad bowl. Tear up the fresh basil leaves and put them in the salad. Put the roasted pine nuts and vegan feta cheese on top of the dish. Spread the balsamic vinaigrette dressing on top of the salad. To mix everything, gently toss it all together. Serve your vegan spring salad right away and enjoy it!

Prep Time: 15 minutes

Cook Time: 0 minutes

Avoid Ghost

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Enjoy the flavors of sushi in a convenient burrito form, packed with healthy vegetables and seasoned rice. This fusion dish is quick to prepare and perfect for a satisfying meal on the go.

Ingredients: 2 nori seaweed sheets. 1 cup cooked sushi rice. 1/2 avocado, sliced. 1/2 cucumber, julienned. 1/2 carrot, julienned. 1/4 red bell pepper, thinly sliced. 1/4 cup shredded purple cabbage. 2 tablespoons rice vinegar. 1 tablespoon sesame seeds. 2 tablespoons low-sodium soy sauce. 1 teaspoon wasabi paste. 1 teaspoon honey or agave syrup. 1/2 teaspoon grated ginger. 1 cup mixed salad greens.

Instructions: Toast the sesame seeds and mix them with cooked sushi rice in a bowl. Put one sheet of nori on a flat surface. Leave a border around the edges of the nori sheet as you spread half of the rice mixture on it. On top of the rice, put the cabbage, bell pepper, avocado, carrot, cucumber, and salad greens. Add a glaze made of soy sauce, wasabi paste, honey, and grated ginger. You can use a sushi mat or parchment paper to help you roll the nori sheet tightly into a burrito shape. Do it again with the second sheet of nori and the rest of the ingredients. Cut each sushi burrito in half across the middle, and serve right away.

Prep Time: 10 minutes

Cook Time: 5 minutes

Ca Expanded Learning

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This strawberry shortcake breakfast bowl is a delicious and nutritious way to start your day. It's gluten-free, plant-based, and refined sugar-free, making it a great choice for those with dietary restrictions or anyone looking for a healthy breakfast option.

Ingredients: 1 cup gluten-free rolled oats. 1 cup almond milk. 1 tablespoon chia seeds. 1 tablespoon maple syrup. 1/2 teaspoon vanilla extract. 1/2 cup sliced strawberries. 1/4 cup coconut yogurt. 1 tablespoon almond butter. 1 tablespoon shredded coconut.

Instructions: In a bowl, combine the rolled oats, almond milk, chia seeds, maple syrup, and vanilla extract. Stir well, cover, and refrigerate overnight. In the morning, stir the oat mixture and add more almond milk if needed to reach your desired consistency. Top the oat mixture with sliced strawberries, coconut yogurt, almond butter, and shredded coconut. Enjoy your strawberry shortcake breakfast bowl!

Prep Time: 10 minutes

Cook Time: 0 minutes

Television Quebec

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This dish is hearty and tasty. It has sausages cooked slowly in a tangy and slightly spicy sauce with onions and bell peppers.

Ingredients: 8 sausages. 1 onion, thinly sliced. 2 garlic cloves, minced. 1 red bell pepper, sliced. 1 green bell pepper, sliced. 1 cup tomato passata. 2 tablespoons Worcestershire sauce. 2 tablespoons brown sugar. 2 tablespoons Dijon mustard. 1 teaspoon smoked paprika. Salt and pepper to taste. Chopped parsley for garnish.

Instructions: Place sausages in the slow cooker. Add sliced onion, minced garlic, and bell peppers on top of the sausages. In a bowl, mix together tomato passata, Worcestershire sauce, brown sugar, Dijon mustard, smoked paprika, salt, and pepper. Pour the sauce over the sausages and vegetables in the slow cooker. Cover and cook on low for 6-8 hours, or high for 3-4 hours, until sausages are cooked through and flavors are well combined. Serve hot, garnished with chopped parsley. Enjoy!

Prep Time: 15 minutes

Cook Time: 360 minutes

Lorenzo Menzerschmidt