Lunar Lakes

[lunarrlakes]

The dish Spicy New Orleans Barbeque Shrimp is bold and full of flavor. It has the richness of butter, the tanginess of Worcestershire and hot sauce, and the smell of spices. This dish is easy to make and great for seafood lovers who like spicy food.

Ingredients: 1 lb large shrimp, peeled and deveined. 1/2 cup butter. 1/4 cup Worcestershire sauce. 1/4 cup hot sauce. 3 cloves garlic, minced. 1 lemon, juiced. 1 teaspoon paprika. 1 teaspoon dried thyme. 1 teaspoon dried oregano. 1 teaspoon black pepper. 1/2 teaspoon cayenne pepper. 1/2 teaspoon onion powder. 1/2 teaspoon salt. Chopped fresh parsley, for garnish.

Instructions: In a saucepan over medium heat, melt the butter. Stir in Worcestershire sauce, hot sauce, garlic, lemon juice, paprika, thyme, oregano, black pepper, cayenne pepper, onion powder, and salt. Simmer for 5 minutes, stirring occasionally. Add the shrimp to the saucepan and cook until they turn pink, about 5-7 minutes. Remove from heat and transfer the shrimp and sauce to a serving dish. Garnish with chopped parsley and serve hot.

Bobby

[lunarrlakes]

A simple and delicious mac and cheese recipe that requires no boiling of pasta beforehand. Perfect for a quick and satisfying meal!

Ingredients: 2 cups uncooked elbow macaroni. 2 cups shredded cheddar cheese. 1 cup milk. 2 tablespoons butter. 1/4 cup grated Parmesan cheese. 1/4 cup breadcrumbs. Salt and pepper to taste.

Instructions: Preheat oven to 375F 190C. In a baking dish, combine uncooked macaroni, cheddar cheese, milk, butter, salt, and pepper. Mix well to ensure macaroni is evenly coated. Cover the dish with foil and bake for 25 minutes. Remove foil, sprinkle Parmesan cheese and breadcrumbs over the top. Bake uncovered for an additional 15 minutes or until golden brown and bubbly. Let it cool slightly before serving. Enjoy!

Christine Barr

[lunarrlakes]

A keto-friendly twist on traditional tabouleh, this recipe replaces bulgur wheat with hemp hearts for a low-carb, high-fat alternative. Packed with fresh herbs and vegetables, it's a refreshing and nutritious dish perfect for a light lunch or side dish.

Ingredients: 1 cup hemp hearts. 1 cucumber, finely diced. 1 cup cherry tomatoes, halved. 1/2 cup fresh parsley, finely chopped. 1/4 cup fresh mint leaves, finely chopped. 1/4 cup lemon juice. 2 tablespoons extra virgin olive oil. Salt and pepper to taste.

Instructions: In a large bowl, combine hemp hearts, diced cucumber, cherry tomatoes, parsley, and mint leaves. Drizzle lemon juice and olive oil over the mixture and toss until well combined. Season with salt and pepper to taste. Refrigerate for at least 30 minutes before serving to allow flavors to meld. Serve chilled and enjoy!

Bobby C

[lunarrlakes]

These guilt-free Healthy Banana Cookies are ideal for satisfying your sweet tooth. These cookies are naturally sweetened with honey or maple syrup and made with wholesome ingredients like ripe bananas and oats. Almond butter adds richness, while dark chocolate chips or raisins add bursts of flavor. These cookies are ideal for breakfast, a snack, or whenever you want something tasty but nutritious.

Ingredients: 2 ripe bananas, mashed. 1 1/2 cups rolled oats. 1/4 cup almond butter. 1/4 cup honey or maple syrup. 1/2 teaspoon vanilla extract. 1/2 teaspoon cinnamon. 1/4 teaspoon salt. 1/4 cup dark chocolate chips or raisins.

Instructions: Preheat the oven to 350F 175C and line a baking sheet with parchment paper. In a mixing bowl, combine the mashed bananas, almond butter, honey or maple syrup, and vanilla extract. Mix well. Add the rolled oats, cinnamon, and salt to the wet ingredients. Stir until all ingredients are fully combined. Fold in the dark chocolate chips or raisins into the cookie dough. Using a spoon, drop spoonfuls of the cookie dough onto the prepared baking sheet. Flatten and shape them slightly with the back of the spoon. Bake in the preheated oven for about 12-15 minutes, or until the cookies are golden brown around the edges. Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Once cooled, enjoy these delicious and healthy banana cookies!

Prep Time: 15 minutes

Cook Time: 12-15

James Roble

[lunarrlakes]

[lunarrlakes]

This holiday season, make your guests envious with a beautiful charcuterie board full of different meats, cheeses, fruits, and sides. This festive platter looks great with your favorite wine or cocktail and is great for parties.

Ingredients: 1/2 pound of prosciutto. 1/2 pound of salami. 1/2 pound of chorizo. 1/2 pound of brie cheese. 1/2 pound of cheddar cheese. 1/2 cup of grapes. 1/2 cup of strawberries. 1/2 cup of olives. 1/4 cup of honey. 1/4 cup of whole grain mustard. 1/4 cup of mixed nuts. 1/4 cup of dried cranberries. 1 baguette or crackers.

Instructions: Put the chorizo, salami, and prosciutto on the charcuterie board in a way that looks good. Put the brie and cheddar cheese on the board and cut them into small pieces. Put the olives, grapes, and strawberries all over the board to add color and variety. Put some honey on top of the brie cheese and dried cranberries on top to make it look nice. Give people a bowl of whole grain mustard to use as a dip. For crunch and texture, put a small bowl of mixed nuts on the board. You could cut the baguette into thin slices or serve a variety of crackers. Arrange everything in a way that looks good, making a holiday charcuterie board that is well-balanced and inviting.

Liam S

[lunarrlakes]

The garlic, ginger, green onions, and sesame oil in these Asian turkey meatballs give them a lot of flavor. They're a tasty and filling keto-friendly choice that can be used as a main dish, an appetizer, or a snack.

Ingredients: 1 lb ground turkey. 1/4 cup almond flour. 1/4 cup coconut aminos. 2 cloves garlic, minced. 1 tbsp grated ginger. 2 green onions, finely chopped. 1 tbsp sesame oil. 1 tsp fish sauce. 1/2 tsp red pepper flakes. Salt and pepper to taste.

Instructions: Warm the oven up to 190C 375F. Add the ground turkey, almond flour, coconut aminos, ginger, minced garlic, chopped green onions, sesame oil, fish sauce, red pepper flakes, salt, and pepper to a large bowl. Mix the ingredients together until they are well blended. Make small meatballs out of the mixture and put them on a baking sheet that has felt paper on it. Place the meatballs in an oven that has already been heated up. Bake for 20 to 25 minutes, or until they are fully cooked and browned on the outside. Serve hot, and if you want, top with more chopped green onions.

Miles

[lunarrlakes]

Roasted potatoes with Paleo Parmesan Pesto are a tasty and filling side dish that goes well with any meal. Everyone will enjoy this delectable dish made with Paleo-friendly pesto sauce, nutritional yeast, and tender roasted potatoes.

Ingredients: 1.5 lbs small red potatoes, quartered. 2 tablespoons olive oil. 2 tablespoons Paleo-friendly pesto sauce. 1/4 cup nutritional yeast. Salt and pepper to taste.

Instructions: Set the oven temperature to 400F 200C. Toss the quartered red potatoes with olive oil in a big mixing bowl until they are well coated. When the potatoes are well coated, add the Paleo-friendly pesto sauce and toss once more. After adding salt and pepper to taste and scattering the nutritional yeast over the potatoes, toss to distribute it evenly. Arrange the potatoes on a baking sheet covered with parchment paper so that they are in a single layer. Roast the potatoes for 25 to 30 minutes in a preheated oven, stirring them halfway through, or until they are soft and golden brown. When finished, take out of the oven and serve hot. Have fun!

Kira W

[lunarrlakes]

This Paleo chicken stir-fry is a delicious and nutritious option for those following a Paleo diet. Packed with lean protein and colorful veggies, it's a satisfying meal that's gluten-free, dairy-free, and full of flavor.

Ingredients: 2 boneless, skinless chicken breasts, thinly sliced. 2 tablespoons coconut aminos. 1 tablespoon olive oil. 1 bell pepper, thinly sliced. 1 broccoli crown, cut into florets. 1 carrot, thinly sliced. 2 cloves garlic, minced. 1 tablespoon ginger, minced. Salt and pepper, to taste. 1/4 cup cashews, chopped. Fresh cilantro leaves, for garnish.

Instructions: In a bowl, marinate the sliced chicken breasts in coconut aminos for 15 minutes. Heat olive oil in a large skillet over medium-high heat. Add the marinated chicken to the skillet and stir-fry for 5-7 minutes or until cooked through. Remove and set aside. In the same skillet, add the minced garlic and ginger. Saut for 1-2 minutes until fragrant. Add the sliced bell pepper, broccoli florets, and carrot to the skillet. Stir-fry for 5-7 minutes until the vegetables are tender-crisp. Return the cooked chicken to the skillet and toss everything together. Season with salt and pepper to taste. Sprinkle chopped cashews over the stir-fry and garnish with fresh cilantro leaves. Serve hot and enjoy your healthy Paleo chicken stir-fry!

Tiffany Tasting Food