Melt in Your Mouth Chicken

A few nights ago, my mom text me these pictures and told me she had made this yummy recipe for my dad and her. The two of them LOVED it and she highly recommended it to me, especially with how simple it was. When I saw the picture, I knew it was something that I needed to try. My mom said it was full of flavor, moist, and best of all, simple to make! She made it along with our roasted garlic and Parmesan asparagus!!
Melt in Your Mouth Chicken

INGREDIENTS:

  • 1/2 tsp black pepper
  • 1 cup mayonnaise (or Greek yogurt for a healthier option)
  • 1/2 cup parmesan cheese
  • 4 boneless, skinless chicken breasts
  • 1 tsp seasoning salt
  • 1 tsp garlic powder

Melt in Your Mouth Chicken

INSTRUCTIONS:

  1. In a small bowl, combine the mayonnaise, parmesan cheese, seasoning salt, black pepper, and garlic powder.
  2. Spread the mixture evenly on top of the chicken breasts.
  3. Place chicken into a baking dish and bake in preheated oven, 375 degrees, for about 45 minutes, or until cooked through.
  4. Remove from oven and serve!


Low Carb Taco Casserole Recipe

This Low Carb Taco Casserole Recipe is the perfect dinner idea for anyone trying to eat low carb or Keto. A satisfying meal that is quick, easy and nutritious. Make rice to serve on the side and this will be a family favorite weeknight dinner!
Low Carb Taco Casserole Recipe #lowcarb #taco #casserole

INGREDIENTS:

  • 1 Tablespoon Tomato Paste
  • 1/2 Cup Water
  • 3 Cups Shredded Colby/Jack Cheese
  • 1 Cup Sour Cream
  • 2-3 Tablespoons Oil
  • 10 ounces Frozen Cauliflower Rice
  • 4 Tablespoons Taco Seasoning
  • 2 Lbs Ground Beef
  • 1 Small Red Bell Pepper - seeded, chopped
  • 1 Small White Onion - chopped


Toppings:

  • Sliced Black Olives
  • Cilantro
  • Sliced Jalapeno
  • Chopped Lettuce
  • Avocado/Guac
  • Chopped Tomato
  • Salsa – Hot Sauce
Low Carb Taco Casserole Recipe #lowcarb #taco #casserole


INSTRUCTIONS:

  1. Preheat oven to 350ºF
  2. Pan fry the cauliflower rice in oil over medium/high heat until browned. Transfer to greased 2qt casserole dish and spread in an even layer.
  3. Brown ground beef with red pepper and onion over medium/high heat. Drain excess fat if necessary then add taco seasoning, tomato paste and water. Stir and cook until liquid absorbs. Transfer to casserole dish in an even layer on top of cauliflower rice.
  4. Top with shredded cheese and bake for 10-15 minutes.
  5. Spread sour cream over the top. Sprinkle with extra shredded cheese and preferred toppings.

No Bake Strawberry Heaven Cake

 A quick and easy dessert that you can take on your next picnic or to your family reunion or BBQ.
No Bake Strawberry Heaven Cake

INGREDIENTS:

  • 1 14 ounce Angel food cake cut into 1-inch cubes
  • 1 16 ounce Cool Whip thawed
  • 8 ounces cream cheese softened
  • 1 cup sugar divided
  • 1 tsp vanilla extract
  • 1 quart fresh strawberries sliced
  • 3 tbsp cornstarch
  • 1 3 ounce strawberry Jell-O gelatin dessert
  • 1 tbsp lemon juice
  • 1 cup water
No Bake Strawberry Heaven Cake


INSTRUCTIONS:

  1. Place water, 1/2 cup of sugar, cornstarch, and jello into a small saucepan, and whisk until cornstarch is dissolved.
  2. Heat over medium heat until glaze is thickened and clear.
  3. Set aside to cool slightly, and stir in sliced strawberries.
  4. Cut angel food cake into 1 inch pieces and toss with 2 cups of the Cool Whip. Press into 9×13 inch glass pan.
  5. ............................
  6. ............................

You can find complete recipes click here!

CRISPY PARMESAN CHICKEN WITH CREAMY LEMON GARLIC PASTA

Crispy, tender and juicy parmesan crusted chicken over the most incredible creamy lemon garlic pasta!  This is a must make meal!
CRISPY PARMESAN CHICKEN WITH CREAMY LEMON GARLIC PASTA

INGREDIENTS:

  • 2 Chicken Breasts, sliced in half
  • 6 Tablespoons butter, divided
  • ½ cup Italian Bread Crumbs
  • ½ cup grated parmesan
  • ¼ cup flour
  • Creamy Lemon Garlic Pasta
  • 8 ounce pasta of choice, I used thin spaghetti
  • ½ cup heavy whipping cream
  • ½ cup grated parmesan cheese
  • Juice of one lemon
  • 1 teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • Chopped fresh parsley for garnish, if desired
CRISPY PARMESAN CHICKEN WITH CREAMY LEMON GARLIC PASTA


INSTRUCTIONS:

  1. In a large skillet over medium heat melt 2 Tablespoons butter. To make the chicken: Melt remaining 4 tablespoons of butter in a shallow dish. In another shallow dish combine bread crumbs, parmesan cheese, and flour. Dip the chicken in the butter and then coat in the bread crumb mixture and place in skillet.
  2. Cook on each side for about 3-4 minutes until the outside is crispy and the chicken is cooked throughout. (It shouldn't take too long because the chicken should be thin).
  3. ............................
  4. ............................

You can find complete recipes click here!

Pan Seared Parmesan Crusted Chicken

Parmesan Crusted Chicken is quick and easy recipe to add to your chicken dinner repertoire! Chicken cutlets are breaded in parmesan cheese and bread crumbs, and pan fried until crispy. This tasty chicken is the perfect easy dinner to serve on busy weeknights. Kids love it and so do the adults.
Pan Seared Parmesan Crusted Chicken

INGREDIENTS:

  • 1 egg
  • salt and pepper
  • 1 tsp garlic powder
  • 1 tsp Italian Seasoning
  • 1 cup Parmesan cheese (grated or shredded)
  • 1/2 cup bread crumbs
  • 1/4 cup flour
  • 1 lb chicken breasts (thin, 4 pieces)
  • 1 tbsp butter
  • 1 tbsp olive oil

Pan Seared Parmesan Crusted Chicken

INSTRUCTIONS:

  1. First, paper towel dry the chicken and then prepare two bowls. One is for the egg, salt, pepper, garlic powder, and Italian seasoning.  Next, you should whisk the egg mixture slightly. 
  2. The second bowl is for the parmesan, bread crumbs and flour.
  3. Now it’s time to dredge each chicken breast piece in egg/seasoning mixture. After that place in parmesan mixture and press. Turn to coat the other side of the chicken with parmesan mixture and press again.
  4. Repeat with remaining chicken pieces and place each coated parmesan chicken onto a plate or a cutting board.
  5. MELT butter and ADD olive oil on medium high heat in a skillet (stainless steel, cast iron skillet or non-stick).
  6. .........................
  7. .........................

You can find complete recipes click here!

Lemon Spaghetti with Spinach

These lemon spaghetti with spinach are the perfect recipe for busy weeknights! It’s a one pot meal, super delicious, comforting, and 100 % vegan! And it’s so creamy and has a deep lemon flavor.
Lemon Spaghetti with Spinach

INGREDIENTS:

  • 1 onion, chopped
  • 3 cloves of garlic, minced
  • 2 1/2 cups vegetable broth
  • 1 cup canned coconut milk (full fat)
  • 9 oz spaghetti
  • 3 cups fresh spinach
  • lemon juice of 1/2 lemon
  • 1 teaspoon lemon zest
  • salt
  • pepper
  • red pepper flakes
Lemon Spaghetti with Spinach


INSTRUCTIONS:

  1. In a large pot, heat some oil and sauté the onion for 3 minutes until it becomes translucent. Then add the garlic and cook for another minute.
  2. Add the uncoooked spaghetti, the vegetable broth, the coconut milk, and the lemon juice. Stir a couple of times and gently push the spaghetti in the liquid when they're soft enough (this might take a couple of minutes. Try not to break them when they're still too hard). Cook for 15-18 minutes.
  3. ............................
  4. ............................

You can find complete recipes click here!

BAKED CHEDDAR PARMESAN CRISPS RECIPE

Want to know how to make parmesan crisps and cheddar cheese chips? This keto cheese chips recipe will show you both! Quick & easy, with just 5 minutes prep.
BAKED CHEDDAR PARMESAN CRISPS RECIPE

INGREDIENTS:

  • 3/4 cup Parmesan cheese (shredded)
  • 3/4 cup Cheddar cheese (shredded)
  • 1 tsp Italian seasoning (optional)
BAKED CHEDDAR PARMESAN CRISPS RECIPE


INSTRUCTIONS:

  1. Preheat the oven to 400 degrees F (204 degrees C). Line a large baking sheet with parchment paper.
  2. Stir the cheeses together in a small bowl.
  3. Place uniform tablespoon-sized heaps of the shredded cheeses onto the baking sheet, 2 in (5 cm) apart. (They will spread, so make sure to leave enough room.) Sprinkle with Italian seasoning, if using.
  4. .................................
  5. .................................
BAKED CHEDDAR PARMESAN CRISPS RECIPE


You can find complete recipes click here!

Dump-and-Bake Creamy Tuscan Chicken Pasta

This Dump-and-Bake Creamy Tuscan Chicken Pasta is an easy dinner that everyone loves — and you don’t even have to boil the noodles!
Creamy, comforting and delicious, this creamy Tuscan chicken pasta is super easy to prepare and comes together in under 1 hour.
Dump-and-Bake Creamy Tuscan Chicken Pasta

INGREDIENTS:

  • 1 16 ounce package uncooked rotini pasta
  • 1 22 ounce jar Alfredo sauce (about 2 ½ cups)
  • 3 cups low sodium chicken broth
  • 2 cups diced rotisserie chicken or other diced cooked chicken
  • 2 teaspoons minced garlic
  • 1 4 ounce jar diced roasted red peppers, drained (about ½ cup)
  • ½ cup minced sun-dried tomatoes in oil drained
  • 2 cups fresh baby spinach
  • 1 cup shredded mozzarella or Italian blend cheese
  • Optional: Parmesan cheese and fresh chopped herbs such as basil, oregano, and parsley for garnish
Dump-and-Bake Creamy Tuscan Chicken Pasta


INSTRUCTIONS:

  1. Preheat oven to 425F (220C).
  2. In a large 13 x 9-inch baking dish, stir together uncooked pasta, Alfredo sauce, chicken broth, chicken, garlic, red peppers, and sun-dried tomatoes. Cover tightly with aluminum foil and bake for 35 minutes.
  3. Uncover; stir. At this point you should check the pasta to make sure that it is al dente (firm but just about finished cooking). If it’s still too hard, cover the dish and return to the oven until pasta is al dente. Then move on to the next step.
  4. .............................
  5. .............................
Dump-and-Bake Creamy Tuscan Chicken Pasta


You can find complete recipes click here!

EASY FRESH BERRY CREAM CAKE

Fresh berry cake with a fresh berry sauce – sounds delicious. Good cakes season continues. Easy Fresh Berry Cream Cake is one of them. When I tried it for the first time, I was delighted, and I still am, every time I prepare it.
EASY FRESH BERRY CREAM CAKE #easy #cream #cake

INGREDIENTS:
BERRY CAKE:

  • 1 cup all purpose flour
  • ¼ cup cornstarch
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ⅓ cup butter, softened
  • ½ cup + 2 tablespoon granulated sugar
  • 2 eggs
  • 1½ teaspoon vanilla extract
  • ½ cup sour cream
  • 2 cup berry mix (raspberries, blueberries and blackberries)

FRESH BERRY SAUCE:

  • 2 cup berry mix (raspberries, blueberries and blackberries)
  • 2 tablespoon sugar
EASY FRESH BERRY CREAM CAKE #easy #cream #cake


INSTRUCTIONS:

  1. Preheat the oven to 350 F. Line a 9 inch spring form pan with parchment paper. Set aside.
  2. In medium dish combine flour, cornstarch, baking powder and salt. In a separate dish put butter and ½ cup of sugar and mix with an electric mixer, medium speed until it becomes light and fluffy.
  3. Add one egg at a time, vanilla extract and sour cream and mix until well combined.
  4. Then, add dry ingredients and mix at minimum speed until you get fine dough. Separate1/3 of berries and leave aside.
  5. Gently fold berries into batter with a spatula, do not beat in. Spread the dough in the already prepared spring form pan.
  6. ...............................
  7. ...............................
EASY FRESH BERRY CREAM CAKE #easy #cream #cake


You can find complete recipes click here!

NO BAKE CHOCOLATE PEANUT BUTTER MINI CHEESECAKE

Chocolate and peanut butter, do you like this combination. If your answer is yes, we have an awesome dessert for you  No Bake Chocolate Peanut Butter Mini Cheesecake.
NO BAKE CHOCOLATE PEANUT BUTTER MINI CHEESECAKE #nobake #chocolate #cheesecake #peanutbutter

INGREDIENTS:
GRAHAM CRACKERS CRUST:

  • 1 cup graham crackers crumbs
  • 4 tbsp melted butter

CHOCOLATE CHEESECAKE FILLING:

  • 10 ounces semi - sweet chopped chocolate
  • 1.5 cup heavy cream, at room temperature
  • 12 ounces cream cheese, softened
  • ½ cup powdered sugar
  • ½ tsp vanilla extract
NO BAKE CHOCOLATE PEANUT BUTTER MINI CHEESECAKE #nobake #chocolate #cheesecake #peanutbutter


PEANUT BUTTER CHEESECAKE FILLING:

  • 4 ounces cream cheese, softened
  • ½ cup powdered sugar
  • ⅔ cup peanut butter
  • ⅔ cup heavy cream
  • ½ tsp vanilla extract

CHOCOLATE TOPPING:

  • 6 ounces semi - sweet chopped chocolate
  • 6 tbsp heavy cream, at room temperature
  • ¼ tsp oil

SPRINKLE:

  • Mini Chocolate Chips
  • Peanuts - chopped
NO BAKE CHOCOLATE PEANUT BUTTER MINI CHEESECAKE #nobake #chocolate #cheesecake #peanutbutter


INSTRUCTIONS:

  1. GRAHAM CRACKERS CRUST - Prepare 12 larger paper baking cups (I used 2.55 inch diameter and 2.15 inch height) or mini springform pan. Put graham crackers in the food processor until they are crumbed finely.
  2. Add melted butter and stir well. Spread evenly in the paper baking cups and press with a solid object, like a glass to make solid layer. Set aside.
  3. CHOCOLATE CHEESECAKE FILLING - Melt chocolate following the instructions on the package. Add heavy cream and mix well. Set aside.
  4. In a medium sized dish mix cream cheese and powdered sugar with an electric hand mixer, at a minimum speed, for about a minute.
  5. Add vanilla extract and melted chocolate and mix until well combined. Spread evenly over the graham cracker layer, with a spoon.
  6. Leave it in the fridge to cool.
  7. ................................
  8. ................................
NO BAKE CHOCOLATE PEANUT BUTTER MINI CHEESECAKE #nobake #chocolate #cheesecake #peanutbutter


You can find complete recipes click here!

EASY FROZEN STRAWBERRY DESSERT

Easy Frozen Strawberry Dessert a perfect spring and summer dessert for all strawberry fans. This refreshing, creamy, frozen dessert made with fresh strawberries and a crunchy graham cracker layer, topped with graham cracker crumbs is very quick and easy to prepare.
EASY FROZEN STRAWBERRY DESSERT

INGREDIENTS:

  • 3 cups graham cracker crumbs (about 22 full sheet graham crackers)
  • ¾ cup unsalted butter, melted
  • 6 tablespoon granulated sugar
  • 8 oz cream cheese, softened
  • ½ cup powdered sugar
  • 1 can 14 oz sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream
  • 1 cup diced strawberries
  • 2½ cups whole strawberries
EASY FROZEN STRAWBERRY DESSERT


INSTRUCTIONS:

  1. Spray a 9 x 13 inch pan with non - stick spray. Set aside.
  2. In a medium dish combine graham cracker crumbs, sugar and melted butter. Press half of the mixture on the bottom of a 9X13 inch pan, save the rest for later.
  3. Place the whole strawberries in a blender and puree for about 1-2 minutes until completely smooth. Set aside.
  4. In a medium dish beat heavy whipping cream 1 min at a low speed, then at high speed, until stiff peaks form, for about 4 min. Set aside.
  5. ..............................
  6. ..............................

You can find complete recipes click here!

Grilled Shrimp Tacos with Avocado Salsa

These Grilled Shrimp Tacos with Avocado Salsa are light and refreshing! Spicy shrimp topped with a salsa made from avocados, red onion, and cilantro and topped with cheese.
Grilled Shrimp Tacos with Avocado Salsa

INGREDIENTS:
Avocado Salsa:

  •  2 ripe avocados, diced
  •  1/4 cup finely diced red onion
  •  ½ jalapeno, seeded and diced finely
  •  3 Tablespoons finely chopped cilantro
  •  2 Tablespoons lime juice
  •  1 Tablespoon olive oil
  •  1 clove garlic, minced (about 1/2 teaspoon)
  •  Salt and pepper to taste
  •  24 medium shrimp (about 1/2 lb), raw, peeled and deveined
  •  Wooden skewers

Shrimp marinade:

  •  1 Tablespoons olive oil
  •  1/2 teaspoon chili powder
  •  1/4 teaspoon ground cumin
  •  1/4 teaspoon salt
  •  1 clove garlic, minced (about 1/2 teaspoon)
  •  1 teaspoon lime juice
  •  8 (6-inch) Old El Paso flour tortillas
  •  Toppings: chopped red cabbage, crumbled Cojita or feta cheese
Grilled Shrimp Tacos with Avocado Salsa



INSTRUCTIONS:

  1. In a medium bowl, combine all of the ingredients for the avocado salsa and add salt and pepper to taste. Chill in the fridge until ready to serve.
  2. Preheat grill to medium high heat.
  3. In a large bowl, combine shrimp marinade ingredients. Add the shrimp and toss to combine. Let shrimp marinate while grill is heating. Don’t let it sit too long or the lime juice will start to cook the shrimp.
  4. ......................
  5. ......................

You can find complete recipes click here!

GRILLED HONEY LIME CILANTRO CHICKEN

Perfectly grilled tender and juicy chicken marinated in a honey lime cilantro marinade.  The flavor of this chicken is incredible!
GRILLED HONEY LIME CILANTRO CHICKEN

INGREDIENTS:

  • 2 pounds boneless, skinless chicken breasts, or thighs
  • ¼ cup lime juice
  • ½ cup honey
  • 2 Tablespoons Soy Sauce
  • 1 Tablespoon olive oil
  • 2 garlic cloves, minced
  • ½ cup cilantro, finely chopped
  • ½ teaspoon salt
  • ¼ teaspoon pepper
GRILLED HONEY LIME CILANTRO CHICKEN


INSTRUCTIONS:

  1. Put chicken in a ziplock bag. In a small bowl combine lime juice, honey, soy sauce, olive oil, garlic, cilantro, salt and pepper. Pour the sauce over the chicken and seal the bag and let marinade for 3 hours or overnight.
  2. ............................
  3. ............................

You can find complete recipes click here!

Million Dollar Spaghetti Casserole

Million Dollar Spaghetti Casserole is an easy hearty casserole that is both budget-friendly and easy to make. This casserole is simple and a delicious way to feed a family or a crowd!
Million Dollar Spaghetti Casserole

INGREDIENTS:

  • 16 Ounces Dried Spaghetti Noodles
  • 1 Large Yellow Onion , Chopped
  • 4-6 Cloves Garlic , Minced
  • 1 1/2 Pounds Sweet Italian Sausage , Casing Removed
  • 3 teaspoons Dried Italian Seasoning , divided
  • 2--24 Ounce Jars Spaghetti Sauce-Divided
  • 8 Ounces Cottage Cheese or Ricotta Cheese
  • 8 Ounces Cream Cheese , At Room Temperature
  • 1/4 Cup Sour Cream
  • 3 Cups Mozzarella , Shredded-Divided
  • 1/2 Cup Butter , Cut Into Slices-Divided
Million Dollar Spaghetti Casserole


INSTRUCTIONS:

  1. Preheat oven to 350 degrees.
  2. Bring a large pot of salted water to a boil. Cook pasta according to package, drain well and return pasta to original pot. Add 1 jar of prepared spaghetti sauce and combine. Set aside.
  3. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add onion and garlic and cook until they begin to soften, about 5 minutes. Add sausage and 2 teaspoons Italian Seasoning to skillet, and cook until no pink remains. Drain well. Add 1 jar of spaghetti sauce to skillet. Set aside.
  4. In a medium mixing bowl, combine Cottage cheese or ricotta cheese, cream cheese, sour cream, 1 cup mozzarella, and 1 teaspoon Italian seasoning. Set aside.
  5. .............................
  6. ..............................

You can find complete recipes click here!

Creamy Chicken Pasta with Bacon

Creamy chicken pasta with bacon is easy to make weeknight one pot pasta dish! With only 30 minutes of total work, this chicken dinner recipe is simple, fast and delicious! Full of tender chicken, spinach, tomatoes, and bacon!
Creamy Chicken Pasta with Bacon

INGREDIENTS:
Main Ingredients:

  • 6 bacon strips
  • 2 tablespoons olive oil
  • 1 pound boneless and skinless chicken (thick in size, such as chicken breasts)
  • salt and pepper
  • 1 teaspoon garlic powder
  • 1 tablespoon butter
  • 3 garlic cloves (minced)
  • 4 small tomatoes (diced)
  • 2 cups spinach
  • 1 1/2 teaspoon paprika
  • 1 teaspoon Italian seasoning (more, if desired)
  • 1/4 teaspoon crushed red pepper flakes
  • 1/2 teaspoon salt
  • 1.5 cup heavy cream
  • 1 cup Parmesan cheese shredded (more for garnish)

Pasta:

  • 10 oz. penne pasta
  • 2 tablespoons Parsley (chopped)
Creamy Chicken Pasta with Bacon


INSTRUCTIONS:

  1. BACON: Add bacon strips to the skillet and cook until crispy. Transfer cooked bacon to a paper towel-lined platter that will absorb extra grease. Chop into 1 inch pieces
  2. CHICKEN: Paper towel dry the chicken and season with salt, pepper and garlic powder. Then set aside.
  3. Heat olive oil in a large deep skillet. Add chicken breasts and cook on each side on medium high heat for about 4 minutes per side (for a total of 8 minutes) until nicely browned. If chicken is still pink in the center, reduce heat to medium and cook covered for several minutes until no longer pink in the center. Remove chicken from pan and slice it.
  4. Add butter to the hot pan and once it melts, add chopped garlic and cook for 1-2 minutes until fragrant.
  5. Add tomatoes and cook for 3 minutes on high until tomatoes release their juices. Add fresh spinach and cook until it wilts.
  6. Season with paprika, Italian seasoning, crushed red pepper flakes and salt. Mix.
  7. ...............................
  8. ...............................

You can find complete recipes click here!

Cheesy Pepper Jack Roasted Brussels Sprouts

Tender, buttery and caramelized brussels sprouts that are roasted with onions and garlic before being topped with a blend of pepper jack cheese and parsley. Roasted to perfection and all on one sheet pan. Easy to make, easy to clean up!
Cheesy Pepper Jack Roasted Brussels Sprouts

INGREDIENTS:

  • 2 lbs brussels sprouts, (trimmed and halved)
  • 1 small yellow onion, (thinly sliced)
  • 1/4 cup butter, (melted)
  • 1 tbsp olive oil
  • 1 tsp partially dried parsley, (or freshly chopped)
  • 6 cloves garlic, (minced - 1 tbsp)
  • 1/2 tsp salt, (more or less, to taste)
  • 1/4 tsp black pepper, (more or less, to taste)
  • 6 oz pepper jack cheese, (freshly grated)

Garnishments:

  • freshly chopped parsley
  • red pepper flakes
  • black pepper
Cheesy Pepper Jack Roasted Brussels Sprouts


INSTRUCTIONS:

  1. Preheat oven to 425 degrees F. Spray a large (17-inch) baking sheet with nonstick spray.
  2. Place the halved brussels sprouts onto the baking sheet, cut-side down. Discard any loose leaves. Top with sliced onions.
  3. Melt the butter in a microwave-safe glass measuring cup. Add olive oil, parsley, minced garlic, salt and pepper. Stir well.
  4. Drizzle the butter mixture over the brussels sprouts and give the pan a gently stir, making sure to keep the brussels cut-side down.
  5. Spray sprouts with nonstick cooking spray - this ensures every bit is coated with oil.
  6. ................................
  7. .................................

You can find complete recipes click here!

Low Carb Philly Cheesesteak Skillet

INGREDIENTS:

  • 1 lb thinly sliced rib eye steak
  • 1 Tablespoon Worcestershire sauce
  • 2 tablespoons butter
  • 1 Tablespoon fresh parsley
  • 1 tsp olive oil
  • 1/4 cup beef broth
  • 1 large onion, sliced into long strips
  • 2 medium red/green or yellow bell peppers,cut into long strips
  • 2 cloves of garlic, minced
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 4 slices american OR provolone or other cheese of your choice
Low Carb Philly Cheesesteak Skillet


INSTRUCTIONS:

  1. In a large saute pan, cook the steak, with butter and olive oil over medium-high heat, cook meat until it is slightly browned.
  2. Add beef broth, Worcestershire sauce,parsley, garlic, salt and the black pepper.
  3. Stir to combine
  4. Add onion & peppers- cook until softened- 5-7 minutes
  5. .............................
  6. .............................
Low Carb Philly Cheesesteak Skillet #lowcarb #cheesesteak


You can find complete recipes click here!

Coconut Cashew Bars

These Coconut Cashew Bars are a new Whole30 snack favorite. I made these with my Vitamix and they were so easy! Dates, coconut, and cashews blended together make a Larabar copycat recipe that's paleo and a healthy snack.



Coconut Cashew Bars #snack #whole30 #healthy


INGREDIENTS:

  • 2 cups pitted dates
  • 3/4 cup shredded coconut unsweetened
  • 2/3 cup unsalted cashews

Coconut Cashew Bars #snack #whole30 #healthy

INSTRUCTIONS:

  1. Add all of the ingredients into a high powdered blender (I use the Vitamix 7500).
  2. Process on low for 3-4 minutes.
  3. Line a 9x9 pan with parchment paper and press the mixture in, let set for an hour or two.
  4. Cut into 6.

Garlic Herb Roasted Shrimp with Homemade Cocktail Sauce

Easy 10 Minute Garlic Herb Roasted Shrimp served with a homemade Cocktail Sauce. These Roasted Shrimp are the ultimate Holiday Party Appetizer! So put that flavorless cocktail shrimp down and make these! I guarantee you’ll fall in love!
Garlic Herb Roasted Shrimp with Homemade Cocktail Sauce

INGREDIENTS:

  • 2 lbs. of Shrimp, peeled and deveined
  • 3–4 garlic cloves, minced
  • 2 tablespoons of olive oil
  • 1/2 teaspoon of red pepper flakes
  • 1 teaspoon of dry basil
  • salt & pepper

Cocktail Sauce:

  • 1/2 cup of ketchup
  • 2 heaping tablespoons of horseradish

Garlic Herb Roasted Shrimp with Homemade Cocktail Sauce

INSTRUCTIONS:

  1. Preheat oven to 400 degrees.
  2. In a large bowl, toss shrimp, garlic cloves, red pepper flakes, dry basil, salt, pepper, and olive oil. Toss until all coated.
  3. Spread shrimp out in a single layer on a baking sheet.
  4. Bake for 8-10 minutes.
  5. While the shrimp are cooking, in a small bowl mix ketchup and horseradish. Set aside.
  6. .........................
  7. .........................

GET FULL RECIPE>>>https://www.joyfulhealthyeats.com/garlic-herb-roasted-shrimp-homemade-cocktail-sauce/

SHEET PAN NACHOS

Loaded nachos that are guaranteed to be a crowd-pleaser! Simply layer your toppings, bake onto a sheet pan and serve. Done. Easy peasy!
SHEET PAN NACHOS

INGREDIENTS:

  • 1 tablespoon olive oil
  • 1 pound ground beef*
  • 2 cloves garlic, minced
  • 1 (1.25-ounce) package taco seasoning
  • 12 ounces tortilla chips
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 cup corn kernels, frozen, canned or roasted
  • 1 cup shredded cheddar cheese
  • 1/2 cup shredded Monterey Jack cheese
  • 1 Roma tomato, diced
  • 1/4 cup diced red onion
  • 1 jalapeno, thinly sliced
  • 2 tablespoons sour cream
  • 2 tablespoons chopped fresh cilantro leaves
SHEET PAN NACHOS


INSTRUCTIONS:

  1. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  2. Heat olive oil in a large skillet over medium high heat. Add ground beef and garlic, and cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks; stir in taco seasoning. Drain excess fat.
  3. ..............................
  4. ..............................

GET FULL RECIPE>>>https://damndelicious.net/2016/09/06/sheet-pan-nachos/?crlt.pid=camp.QC002gbMXsXh

Salmon Patties

Salmon Patties – perfectly crisp on the outside and deliciously tender and flaky on the inside! Made with fresh salmon instead of canned and full of flavor. A hearty salmon dinner that’s sure to impress!
Salmon Patties

INGREDIENTS:

  • 1 1/4 lbs skinless salmon
  • 1 cup panko bread crumbs, divided
  • 2 1/2 Tbsp minced fresh parsley
  • 2 green onions, chopped (1/3 cup)
  • 1 garlic clove, minced (1 tsp)
  • 3 Tbsp mayonnaise
  • 1 1/2 tsp lemon zest, plus lemon wedges for serving
  • 1 tsp dijon mustard
  • 3/4 tsp old bay seasoning
  • 1 egg yolk
  • Salt and freshly ground black pepper
  • 6 Tbsp olive oil, divided
Salmon Patties


INSTRUCTIONS:

  1. Using a sharp knife coarsely chop salmon to a sausage like texture (approx. 1/4-inch pieces). This can also be done in a 3 batches in quick bursts in a food processor.
  2. In a large mixing bowl stir together 1/4 cup panko bread crumbs, parsley, green onions, garlic, mayonnaise, lemon zest, dijon mustard, old bay seasoning, egg yolk, 1/2 tsp salt (or to taste) and 1/4 tsp pepper.
  3. Add salmon then toss well to evenly coat with mixture. Scoop mixture 1/3 cup at a time creating 8 equal portions.
  4. Pour remaining 3/4 cup panko into a shallow dish. Press and shape portions into 3-inch patties.
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GET FULL RECIPES>>>https://www.cookingclassy.com/salmon-patties-salmon-cakes/

Keto Peanut Butter Jelly Bars Recipe (Vegan, Paleo)

Healthy peanut butter and jelly cookie bars are an easy and delicious low carb dessert recipe ready in 30 minutes! My keto peanut butter jelly bars are gooey on the inside and loaded with strawberries! Made without sugar and without eggs, this peanut butter jelly cookie bar recipe is paleo, vegan and gluten-free!
Keto Peanut Butter Jelly Bars Recipe (Vegan, Paleo)

INGREDIENTS:

  • 1 tbsp ground flaxseed
  • 1 cup blanched almond flour
  • 2 tbsp coconut flour
  • 1 cup granulated sweetener of choice
  • 1/2 cup peanut butter Can sub for any nut or seed butter of choice
  • 1/8 tsp vanilla extract
  • 1/4 cup milk of choice I used coconut milk
  • 1/2 cup strawberries chopped
  • 1/4 cup chocolate chips of choice Optional
Keto Peanut Butter Jelly Bars Recipe (Vegan, Paleo)


INSTRUCTIONS:

  1. Prepare your flax egg by combining your ground flaxseed with 2 1/2 tablespoons of water. Allow sitting for 10 minutes, until a gel is formed. 
  2. Preheat the oven to 180C/350F. Line an 8 x 8-inch pan with parchment paper and set aside.
  3. In a large mixing bowl, combine your dry ingredients and mix well. In a separate small bowl, combine your flax egg, peanut butter, milk of choice, and vanilla extract and mix very well. 
  4. Combine your wet mixture into the dry mixture and mix well, until fully combined. Fold through half your chocolate chips and strawberries, reserving a few to top the cookie bars with. 
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GET FULL RECIPE>>>https://thebigmansworld.com/peanut-butter-jelly-bars/

KETO CASSEROLE WITH GROUND BEEF & BROCCOLI

Like a cross between a cheeseburger and a lasagna, this comforting keto casserole has ground beef, broccoli, tomato sauce, and cheddar cheese. It's great for anyone looking for a comforting and easy-to-make low carb dinner.

KETO CASSEROLE WITH GROUND BEEF & BROCCOLI #casserole #dinner #lowcarb #keto


INGREDIENTS:

  • 16 ounces 90-95% extra lean ground beef
  • 14 ounces canned tomato sauce
  • 12 ounces small broccoli florets
  • 6 ounces (1 3/4 cup) shredded cheddar cheese
  • 1 ounce (1/4 cup) finely grated parmesan cheese
  • 1 large stalk celery finely chopped
  • 1 1/2 teaspoons salt
  • 1 teaspoon garlic powder
  • 1/4 teaspoon ground cayenne

KETO CASSEROLE WITH GROUND BEEF & BROCCOLI #casserole #dinner #lowcarb #keto

INSTRUCTIONS:

  1. Preheat the oven to 375 F. Prepare an 8x8 inch baking dish.
  2. Cut any broccoli florets larger than 2 inches into smaller pieces, and add all broccoli to a large microwave-safe bowl. Cover and microwave until tender, about 5 minutes. Let them drain and steam out on paper towels.
  3. Pat the ground beef dry with paper towels, if wet. On a large pan over medium heat, cook the ground beef until browned, about 5 minutes, breaking it apart as it cooks.
  4. Add tomato sauce, celery, salt, garlic powder, and cayenne to the pan with the beef, stirring together. Simmer for at least 10 minutes until it thickens to a sauce-like consistency, stirring occasionally. Turn off the heat and let the moisture steam out.

  5. Directly in the baking dish: add broccoli, beef-tomato mixture, and half of the cheddar cheese. Carefully stir until well-mixed.
  6. Evenly top with remaining cheddar cheese. Sprinkle parmesan cheese on top.
  7. Bake at 375 F until the casserole begins bubbling up the sides and starts to brown on top, about 20 minutes. Let it rest for about 10 minutes before cutting into it.

TEXAS STYLE LASAGNA

Texas Style Lasagna is a dish you’ll be making repeatedly for family dinners, potlucks, parties…the list goes on and on. This is a filling ...