Weight Watchers Air Fryer Empanadas

Air fryer empanadas are the perfect lunch or dessert depending on your filling. Using 2 Ingredient dough keeps it healthy and easy! Weight Watchers friendly too!
My Air Fryer is getting a workout, and I literally should be buying stock in nonfat Greek yogurt and self-rising flour. Yes, this is the same dough that I used to make donuts, bagels, and funnel cake!
Weight Watchers Air Fryer Empanadas

INGREDIENTS:

  • 1 cup nonfat Greek yogurt
  • 1 cup cooked protein of choice (see notes)
  • 1 cup self-rising flour, divided
  • 2 teaspoons garlic powder
  • eggwash
  • 1/2 cup corn
  • 1/4 cup salsa
  • pinch of salt
Weight Watchers Air Fryer Empanadas


INSTRUCTIONS:

  1. Combine nonfat Greek yogurt plus 3/4 self-rising flour and 2 teaspoons garlic powder.
  2. Roll out onto floured surface using the other 1/4 cup flour.
  3. Cut dough into 4 equal pieces. Roll out thin.
  4. Fill each section of dough with cooked meat (see notes), corn, salsa, and salt.
  5. Fold over, press edges with fork, eggwash (see notes)
  6. Preheat Air Fryer at 325*. Spray Air Fryer with noncook spray.
  7. Cook 1 empanada at a time in Air Fryer at 325* for 8-10 minutes. Flip over and cook for another 5-7 minutes. (Due to differences in altitude, brands of flour, etc you may need to cook for longer or shorter periods in time. Keep that in mind if yours are too doughy or crispy.)

Air Fryer Pork Taquitos

In honor of Cinco de Mayo, we have prepared a Weight Watchers Pork Taquitos Recipe in the air fryer. But we like to make it all year long since it is the perfect healthy snack that just about everyone will love.
They are also a great snack for after school, bbq’s, and even football season – serve it with some beans like black beans or refried beans and for lighter eaters you have a Mexican meal they definitely want you to make more often.
Air Fryer Pork Taquitos

INGREDIENTS:

  • 10 small flour tortillas
  • 1 lime, juiced
  • 3 cups cooked shredded pork tenderloin or chicken
  • 2 1/2 cups fat free shredded mozzarella
  • Cooking spray
Air Fryer Pork Taquitos


INSTRUCTIONS:

  1. Preheat air fryer to 380 degrees.
  2. Sprinkle lime juice over pork and gently mix around.
  3. Microwave 5 tortillas at a time with a damp paper towel over it for 10 seconds, to soften.
  4. Add 3 oz. of pork and 1/4 cup of cheese to a tortilla.
  5. Tightly and gently roll up the tortillas.
  6. Line tortillas on a greased foil lined pan.
  7. Spray an even coat of cooking spray over tortillas.
  8. Air Fry for 7-10 minutes until tortillas are a golden color, flipping half way through.
  9. 2 taquitos per serving WW SP - 8.
  10. But in case you don't have an air fryer, they can also be baked in the oven for 7 - 10 minutes on 375 degrees.

Notes

  • Recommend 2 taquitos per serving
  • Add optional items like salsa or sour cream to dip!
  • Serve with guacamole and make a light meal that everyone will love.
  • Weight Watchers Smart Points calculated using Weight Watchers recipe builder.

Chicken and Spinach in Creamy Parmesan Mushroom Sauce

Chicken and Spinach in Creamy Parmesan Mushroom Sauce is your perfect comfort food as well as an easy midweek dinner (you can also use leftovers for lunch). Using boneless and skinless chicken thighs guarantees juicy and tender result.
Chicken and Spinach in Creamy Parmesan Mushroom Sauce

INGREDIENTS:
Chicken and Mushrooms:

  • 4 boneless skinless chicken thighs (thinly sliced)
  • 10 oz mushrooms (1 package)
  • 2 Tbsp olive oil
  • Salt and pepper to taste

Creamy Parmesan Sauce:

  • 1/2 cup grated Parmesan cheese
  • 1/2 Tsp salt
  • 4 cloves garlic minced
  • 1 Tbsp flour
  • 4 Tbsp butter
  • 1 cup half and half
  • 1/2 cup chicken broth
  • 1 cup spinach

Chicken and Spinach in Creamy Parmesan Mushroom Sauce

INSTRUCTIONS:

  1. Chicken and mushrooms: In a large skillet, add olive oil and heat it over medium high heat. When the pan is hot, add chicken and cook for about 5 minutes on each side until browned. Season chicken with salt and pepper right inside the pan. Remove it onto a plate and add the sliced mushrooms in. Add in salt. In about 5 more minutes, your mushrooms should look nice and moist, and dark. Once cooked, remove them from the pan. I put them on the same plate as the cooked chicken strips.
  2. Sauce: To make the sauce, add butter to the pan, allow it to melt and then cook garlic in it until slightly browned – only for a couple of minutes. Add 1 tablespoon flour (omit flour if you like your sauce to be a little more runny).  Slowly add chicken broth, half-and-half and Parmesan cheese. All these will blend in very quickly. 
  3. Add salt slowly and taste the sauce to make sure the salt level is to your liking.
  4. Spinach: Add spinach to the sauce and allow it to wilt. I added 1 cup of spinach, but you can certainly add more or less depending on your preference.
  5. Putting it all together: Add the chicken and mushrooms back into the pan and mix in well. Serve warm and garnish it with parsley, if desired.
  6. Eat as is, or serve along pasta or rice.

Salsa Chicken Crockpot Recipe

Here is an easy salsa chicken crockpot recipe that only requires a few ingredients and is a healthy slow cooker dinner for sure! Shred it and make tacos or serve it on top of rice for a delicious meal packed with vegetables. If you need an easy family friendly dinner that is inexpensive but super flavorful this is it.
Salsa Chicken Crockpot Recipe

INGREDIENTS:

  • 2-4 chicken breasts boneless skinless, 2 large cut in half or 4 small breasts
  • 1 onion sliced thick
  • 2 tbsp taco seasoning optional but good
  • 16 oz salsa chunkier the better
  • 1 bell pepper or more, sliced thick
Salsa Chicken Crockpot Recipe


INSTRUCTIONS:

  1. Put chicken breasts on bottom of your crockpot. If you have very large breasts cut in half and make sure all pieces are the same size so they cook evenly.
  2. Sprinkle sliced onion and bell peppers on top, sprinkle taco seasoning if you are adding that, then pour salsa over the top of everything.
  3. Put lid on and set on high for 4 hours or low for 6-8 hours. Serve on top of rice or shred and serve inside small tortillas for soft tacos.

WEIGHT WATCHERS CHEESECAKE

Weight Watchers is hands down the best diet out there. Mainly because it isn’t a diet, it’s a lifestyle! Weight Watchers is all about making small changes to your diet. This Weight Watchers cheesecake recipe is so yummy and it’s only 1 Freestyle Point!
I don’t know about you but I always have a serious sweet tooth after dinner.
This strawberry cheesecake is a guilt-free way of curing that sweet tooth.
I like making these cheesecakes in a jar as it lets me prepare my desserts for the week.
We always think about preparing breakfast, lunch and dinner but often forget about dessert. However, dessert is normally the biggest thing to throw us off our diet.
I’m a late night snacker, so if I don’t have my desserts pre-planned, I’m headed straight for the bad stuff.
I love that you can get creative with this recipe and add in any of your favorite fruits.
If you want, you can even create a graham cracker crust but that will increase the Weight Watcher Points, so keep that in mind.
WEIGHT WATCHERS CHEESECAKE

INGREDIENTS:

  • 1 box Small package of fat-free cheesecake pudding mix
  • 2 lbs strawberries, diced
  • 32 oz Plain Non-Fat Green Yogurt
WEIGHT WATCHERS CHEESECAKE


INSTRUCTIONS:

  1. Pour yogurt in a large bowl.
  2. Slowly add pudding mix a bit at a time, stirring between each addition until all the pudding mix has been added.
  3. Layer 1/3 cup yogurt mixture and strawberries in each jar until the jar is filled and one cup of yogurt has been used.
  4. Place jars in the refrigerator to chill for at least an hour before serving.
  5. Top with lite whipped topping (optional and may increase Weight Watchers Points value).

No Bake Cookie Dough Cheesecake

With a layer of raw chocolate chip cookie dough, a layer of creamy cheesecake, and a layer of rich chocolate ganache my No Bake Cookie Dough Cheesecake may be the best dessert ever.
No Bake Cookie Dough Cheesecake

INGREDIENTS:
Cookie Dough Ingredients:

  • 2 tsp coconut flour
  • 8 tbsp butter softened
  • 2 oz cream cheese softened
  • 1/2 cup sugar-free chocolate chips
  • 2 cups almond flour
  • 1/2 cup Trim Healthy Mama Gentle Sweet or my sweetener
  • 1 tsp molasses
  • 2 tsp vanilla

Cheesecake Ingredients:

  • 1/2 cup Trim Healthy Mama Gentle Sweet or my sweetener
  • 1/4 cup sour cream
  • 1/2 tsp vanilla
  • 8 oz cream cheese
  • 1 cup cottage cheese
  • 2 tbsp gelatin

Ganache Ingredients:

  • 4 oz heavy cream
  • 4 oz unsweetened baking chocolate
  • 6 tbsp Trim Healthy Mama Gentle Sweet or my sweetener
No Bake Cookie Dough Cheesecake

INSTRUCTIONS:

  1. To make the cookie dough stir together all the ingredients (except the chocolate chips) until smooth. Stir in the chocolate chips. Press into the bottom of a 9-inch springform pan.
  2. For the cheesecake layer, process the cream cheese and cottage cheese in a food processor until smooth. Add the sour cream, sweetener, and vanilla. Process until well combined. While the machine is running slowly sprinkle in the gelatin. Spread the cheesecake mixture on top of the cookie dough.
  3. To make the ganache heat the cream until bubbly in the microwave or a small saucepan. Pour over the chopped chocolate. Stir until the chocolate melts. Add the sweetener and stir until smooth. Transfer to a small blender or food processor. Process for a minute or two until thick and shiny. This step really ensures a smooth ganache topping. Pour onto the cheesecake and spread gently.
  4. Refrigerate for at least 4-6 hours. Carefully run a knife around the edge before releasing the springform pan. When serving you have to slide the pie cutter between the pan and cookie dough before lifting the slice. Since it is raw dough it is softer than a traditional graham cracker crust.

GLAZED APPLE CINNAMON OATMEAL BREAD

Here is a great recipe for Homemade Applesauce.  I like to make it in the crockpot on low for about 6 hours.  I use an immersion blender to make it smooth!
I have also made this bread with store-bought applesauce and it still tastes good, but lacks a little bit of the apple flavor that comes from using tart apples to make homemade applesauce.
Homemade applesauce will usually be thicker than store-bought, so you may need to add just a bit more flour if your applesauce has more moisture.  The homemade applesauce I used had more of scoop-able consistency rather than a pourable consistency.
GLAZED APPLE CINNAMON OATMEAL BREAD

INGREDIENTS:

  • 2 cups all purpose flour
  • 1/2 cup plain nonfat Greek yogurt
  • 1 cup applesauce (homemade or chunky style is best)
  • 2 teaspoons cinnamon
  • 2 teaspoons baking powder
  • 1 cup old fashioned oats
  • 1/4 teaspoon salt
  • 1 cup granulated sugar
  • 3/4 cup vegetable oil
  • 2 eggs beaten
  • 1/2 teaspoon vanilla extract

Glaze:

  • 1/4 cup applesauce
  • 1 cup powdered sugar (add more if needed to thicken)
GLAZED APPLE CINNAMON OATMEAL BREAD


INSTRUCTIONS:

  1. Preheat oven to 350 degrees, and grease loaf pan. I used a 9.25 by 5.25 by 2.75 inch metal nonstick loaf pan.
  2. In a large bowl, mix by hand flour, oats, salt, cinnamon, and baking powder. Set aside.
  3. In another bowl, mix sugar, oil, eggs, yogurt, applesauce, and vanilla, then stir into dry ingredients by hand until just combined.
  4. Scoop the batter into the loaf pan and bake for 45-48 minutes, or until a toothpick inserted into the center comes out clean.
  5. Remove from the oven and whisk together the powdered sugar and applesauce for the glaze.
  6. When the bread has cooled for just a bit, pour the glaze over the top. It will settle into the cracks and keep the bread moist. The glaze will set, but will remain slightly sticky.

Red Pepper-Filled Appetizer Hearts

Enjoy these savory baked appetizers made using Original Bisquick® mix layered with cheese and bell pepper mixture - perfect for Valentine’s Day.
Red Pepper-Filled Appetizer Hearts #heart #valentine #dessert

INGREDIENTS:

  • 1/2 cup finely chopped red bell pepper
  • 2 tablespoons butter, melted
  • 1/3 cup water
  • 1 1/2 cups Original Bisquick™ Mix
  • 2 teaspoons dried oregano leaves
  • 1/4 cup garlic-and-herbs spreadable cheese (from 6.5-oz container)
Red Pepper-Filled Appetizer Hearts #heart #valentine #dessert


INSTRUCTIONS:

  1. In medium bowl, stir Bisquick mix, oregano and water until mixture comes together. On work surface sprinkled with additional Bisquick mix, knead dough 5 times. Roll dough into 13x10-inch rectangle, about 1/8 inch thick.
  2. In small bowl, mix cheese and bell pepper. Spread mixture evenly over dough. Carefully roll long edges of dough to meet in center. Place on cookie sheet lined with cooking parchment paper. Freeze 10 to 15 minutes or until firm.
  3. Meanwhile, heat oven to 400°F. Spray large cookie sheet with cooking spray.
  4. Transfer dough to cutting board. With sharp knife, cut dough into 1/2-inch slices. Place slices, cut sides down, on sprayed cookie sheet. Slightly pinch base of heart into point. Brush butter over hearts.
  5. Bake 7 to 9 minutes or until tops are lightly golden. Cool 10 minutes before serving.

MINI HEART SHAPED PIZZAS

Pizza is one of my favorite crazy-easy comfort foods to make at home. It takes minimal time and effort, not to mention few dishes, and is often so much tastier than takeout. I gave our regular easy dinner a quick update to make these fun mini heart shaped pizzas.
All you need are two heart shaped cookie cutters to make pizza night oh so much cuter. These mini pizzas are great for a date night in or just to brighten someone’s day. Because who would just love a heart shaped pizza? It’s a kid friendly recipe too so your kiddos can join in on the cooking.
MINI HEART SHAPED PIZZAS #pizza #valenine #dinner

INGREDIENTS:

  • shredded mozzarella cheese
  • sauce
  • flour, for dusting your work surface
  • pepperoni
  • pizza dough (I used Trader Joe’s frozen organic pizza crust)
MINI HEART SHAPED PIZZAS #pizza #valenine #dinner


INSTRUCTIONS:

  1. Preheat oven to 450°. Remove the pizza dough from the freezer let it sit out for 30 minutes to come to room temperature.
  2. Use a 1″ heart shaped cookie cutter to cut out the pepperonis. I found it easiest to flip the cookie cutter upside down and press the pepperoni into the cutter.
  3. Sprinkle your countertop or cutting board with a little flour. Place the room temperature pizza dough on top and use the 4″ heart shaped cookie cutter to cut out the dough. I was able to get 5 mini pizzas out of 1 pre-rolled pizza crust.
  4. Place about 1 tablespoon of sauce in the middle of each crust. Use a spoon to spread it around the entire surface and top with cheese and heart shaped pepperonis.
  5. Bake in the oven for 5-7 minutes or until the crust is crisp and the cheese is just beginning to brown. Allow it to cool for a minute and enjoy!

Classic Chocolate Cake Donuts

These keto chocolate donuts are made with coconut flour and dipped in a dreamy sugar-free chocolate glaze. My kids declared these to be the best low carb donuts I have ever made! Instructional video included.
Low carb chocolate donuts made with coconut flour and dipped in a sugar-free chocolate glaze. My kids declared these to be the best keto donuts I have ever made!
Classic Chocolate Cake Donuts

INGREDIENTS:
Donuts:

  • 1/3 cup coconut flour
  • 1/4 tsp salt
  • 4 large eggs
  • 1/4 cup butter melted
  • 1/3 cup Swerve Sweetener
  • 3 tbsp cocoa powder
  • 1 tsp baking powder
  • 1/2 tsp vanilla extract
  • 6 tbsp brewed coffee or water coffee intensifies the chocolate flavour

Glaze:

  • 1 tbsp heavy cream
  • 1/4 tsp vanilla extract
  • 1 1/2 to 2 tbsp water
  • 1/4 cup powdered Swerve Sweetener
  • 1 tbsp cocoa powder

Classic Chocolate Cake Donuts

INSTRUCTIONS:
Donuts:

  1. Preheat the oven to 325F and grease a donut pan very well.
  2. In a medium bowl, whisk together the coconut flour, sweetener, cocoa powder, baking powder, and salt. Stir in the eggs, melted butter, and vanilla extract, then stir in the cold coffee or water until well combined.
  3. Divide the batter among the wells of the donut pan. If you have a six-well donut pan, you may need to work in batches.
  4. Bake 16 to 20 minutes, until the donuts are set and firm to the touch. Remove and let cool in the pan for 10 minutes, then flip out onto a wire rack to cool completely.

Glaze:

  1. In a medium shallow bowl, whisk together the powdered sweetener and cocoa powder. Add the heavy cream and vanilla and whisk to combine.
  2. Add enough water until the glaze thins out and is of a "dippable" consistency, without being too watery.
  3. Dip the top of each donut into the glaze and let set, about 30 minutes.

Parmesan Crusted Pork Chops

Parmesan Crusted Pork Chops that are crispy and juicy with just 6 ingredients in just 45 minutes from start to finish. The perfect weeknight meal.
Pork Chops are popular in our kitchens including Brown Sugar Garlic Oven Baked Pork Chops and Shake and Bake Pork Chops.
Pork chops are a delicious and easy alternative to chicken and the whole family loves it. One of the biggest reasons people struggle with recipe boredom is that we get in a rut with the recipes we make. Clients we’d cook for in the past used to have favorites an even a switch in protein would make a huge difference.
Parmesan Crusted Pork Chops

INGREDIENTS:

  • 1/2 teaspoon coarse ground black pepper
  • 1/2 teaspoon kosher salt
  • 1 cup bread crumbs
  • 2 tablespoons olive oil
  • 1 cup Parmesan Cheese grated
  • 6 boneless pork loin chops 3/4 to 1 inch thick
Parmesan Crusted Pork Chops


INSTRUCTIONS:

  1. Preheat the oven to 350 degrees.
  2. Season the pork with salt, pepper and olive oil, rubbing it on until evenly covered.
  3. Mix the Parmesan cheese and breadcrumbs in a medium bowl before pressing the pork into the mixture until well covered before adding it to a baking pan and cooking for 30-35 minutes, flipping them over halfway through cooking.

Low Carb Falafel with Tahini Sauce

So it’s two for one day over here at IBIH! Why are you getting a bonus post today? Because I just couldn’t sit on it for another day, that’s why!
Low Carb Falafel with Tahini Sauce

INGREDIENTS:

  • 1/2 tsp cayenne pepper
  • 1 clove garlic, minced
  • 2 Tbsp fresh parsley, chopped
  • 2 large eggs
  • 1/2 cup ground slivered almonds
  • 1 Tbsp ground cumin
  • 1 cup raw cauliflower, pureed
  • 1 tsp kosher salt
  • 1/2 Tbsp ground coriander
  • 3 Tbsp coconut flour

Tahini sauce:

  • 1 Tbsp lemon juice
  • 1 clove garlic, minced
  • 1/2 tsp kosher salt, more to taste if desired
  • 2 Tbsp tahini paste
  • 3 Tbsp water
Low Carb Falafel with Tahini Sauce


INSTRUCTIONS:

  1. For the cauliflower you should end up with a cup of the puree. It takes about 1 medium head (florets only) to get that much. First chop it up with a knife, then add it to a food processor or magic bullet and pulse until it’s blended but still has a grainy texture.
  2. You can grind the almonds in a similar manner – just don’t over grind them, you want the texture.
  3. Combine the ground cauliflower and ground almonds in a medium bowl. Add the rest of the ingredients and stir until well blended.
  4. Heat a half and half mix of olive and grapeseed (or any other light oil) oil until sizzling. While it’s heating, form the mix into 8 three-inch patties that are about the thickness of a hockey puck.
  5. Fry them four at a time until browned on one side and then flip and cook the other side. Resist the urge to flip too soon – you should see the edges turning brown before you attempt it – maybe 4 minutes or so per side. Remove to a plate lined with a paper towel to drain any excess oil.
  6. Serve with tahini sauce and a tomato & parsley garnish if desired.
  7. Tahini sauce: Blend all ingredients in a bowl. Thin with more water if you like a lighter consistency

Fresh Bell Pepper Basil Pizza

Let’s face it – we all love pizza. Though, when we’re on a ketogenic diet, it can be pretty tough to have the things we want – but pizza isn’t one of them. You can make your own dough, top it, and have it on your plate within 30 minutes of starting dinner. Now, would Rachel Ray really believe us when we told her that it’s all low carb, too? I don’t think so.
We’re going to make an absolutely delicious and fresh pizza. Topped with red and yellow bell pepper that bring a fantastic crunch, sweetness, and fresh aspect to every single bite. On top of that, we’re adding freshly chopped basil which brings everything together with a hint of summer that I’m sure you’ll love. Fresh tomato with a combination of pre-made sauce is a great “easy way out” to making your own sauce from scratch, and we can still keep it perfect for keto.
Fresh Bell Pepper Basil Pizza

INSTRUCTIONS:
Pizza Base:

  • 2 tablespoons psyllium husk
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 2 tablespoons cream cheese
  • 6 ounces mozzarella cheese
  • ½ cup almond flour
  • 2 tablespoons fresh Parmesan cheese
  • 1 large egg
  • 1 teaspoon Italian seasoning

Toppings:

  • 1 medium vine tomato
  • 2-3 tablespoons fresh chopped basil
  • ¼ cup Rao’s Marinara Sauce
  • 4 ounces shredded cheddar cheese
  • 2/3 medium bell pepper
Fresh Bell Pepper Basil Pizza


INSTRUCTIONS:

  1. Preheat oven to 400F. Start by measuring out all of your dry spices and flours in a bowl. 1/2 cup Almond Flour, 2 tbsp. Psyllium Husk, 2 tbsp. Fresh Parmesan Cheese, 1 tsp. Italian Seasoning, 1/2 tsp. Salt, and 1/2 tsp. Pepper.
  2. Measure out 6 oz. Mozzarella Cheese into a bowl.
  3. Microwave the cheese for 40-50 seconds until it’s completely melted and pliable with your hands. Add 2 tbsp. Cream Cheese to the top.
  4. Add 1 egg to the dry ingredients and mix together a little bit.
  5. Add the melted mozzarella cheese and cream cheese to the egg and dry ingredients and mix everything together. Don’t mind getting your hands dirty here – they’ll be the best tool for the job. You’ll get a bit messy, but it’ll be oh so worth it in the end.
  6. Break the dough into 2 equal (or almost equal) portions. Roll the dough out quite thin – a little under 1/4″. Here, you can use the top of a pot or other large round object to cut out your pizza base. You can form the circles by hand, but I’m not a very smart person and mine always turn out oval. When I work with this, I always like to work on top of a silpat because it’s naturally non-stick.
  7. Fold the edges of the dough inward and form a small crust on the dough. If you have any scraps remaining, you can add it into the crust if you want.
  8. Bake the dough for 10 minutes. Just enough so they’re starting to get slightly golden brown.
  9. Remove the crust from the oven and let cool for a moment.
  10. Slice a medium vine tomato and put half on each pizza along with 2 tbsp. Rao’s tomato sauce per pizza. Aww…they look like little peace signs 
  11. Top these suckers with cheese – about 2 oz. Shredded Cheddar per pizza.
  12. Chop up the bell peppers. You can use 1 bell pepper or 2 different colors. I am using 1/3 red bell pepper and 1/3 yellow bell pepper for the topping.
  13. Arrange the peppers how you like and throw it back in the oven for another 8-10 minutes.
  14. Remove the pizzas from the oven and let cool. In the meantime, slice up some fresh basil and have it ready for serving.
  15. Serve it up – top with fresh basil and enjoy the fresh bites of summer!

Loaded Bacon Cheddar Cauliflower Casserole

If you need a cheesy low carb side this Loaded Bacon Cheddar Cauliflower Casserole is packed with everything you love in a baked potato! At under 8 net carbs this is the perfect holiday keto side dish!
Loaded Bacon Cheddar Cauliflower Casserole

INGREDIENTS:

  • 1/2 teaspoon salt
  • 2 cups chicken broth
  • 2 tablespoons butter, softened
  • 1/2 teaspoon pepper
  • 1 head of cauliflower (6 cups)
  • 3 ounces cream cheese, softened
  • 1/3 cup sour cream
  • 1 cup shredded cheddar, divided 
  • 2 garlic cloves minced
  • 1/2 teaspoon garlic powder
  • 1/2 cup shredded parmesan

Top with:

  • 4 slices of cooked bacon, chopped
  • 1/3 cup chopped green onion
  • 1/3 cup sour cream (optional)
Loaded Bacon Cheddar Cauliflower Casserole


INSTRUCTIONS:

  1. Preheat oven to 350 degrees.
  2. In a medium size sauce pan add the cauliflower florets and chicken broth. Boil 6-10 minutes until fork tender
  3. Drain liquid and transfer cauliflower to a mixing bowl add the cream cheese, sour cream, garlic, 1/2 cup of the shredded cheddar cheese and spices.
  4. Mash or blend (using an immersion blender) until it reaches your desired consistany *See tips above.
  5. Lightly spray a 12 inch baking dish or cast iron skillet Trasfer the casserole to the dish and top with the remaining cheddar and parmesan.
  6. Bake 25-30 minutes until gold and bubbly.
  7. Remove from oven and allow to cool slightly.
  8. Top with chopped green onions, bacon and sour cream.

Keto Jalapeno Popper Taquitos with Bacon

These Keto Jalapeño Popper Taquitos are loaded with fresh jalapeños and bacon! This is the easiest keto appetizer ever and under three net carbs per serving!
Last week I shared these incredibly simple Keto Buffalo Chicken Taquitos. These three ingredient wonders were a huge hit! Not only are they super simple and have nearly no carbs, but the flavor possibilities are endless! Today I am sharing a new and dare I say even better version, these Keto Jalapeño Popper Taquitos with Bacon are the ultimate low carb appetizer!
Keto Jalapeno Popper Taquitos with Bacon

INGREDIENTS:

  • 4 slices bacon, cooked and chopped
  • pinch of black pepper
  • 9 slices cheddar cheese
  • 4 ounces cream cheese, softened
  • 1/2 cup chopped jalapeno (2 very large 3-4 small)
Keto Jalapeno Popper Taquitos with Bacon


INSTRUCTIONS:

  1. Combine the cream cheese, jalapeno, bacon and a pinch of black pepper. Set aside.
  2. Preheat oven to 350 degrees.
  3. Line a baking sheet with a silicone baking mat.
  4. Place the cheese slices evenly on the mat.
  5. Bake 5-7 minutes or until the outside edges are browned and crisp. (watch video)
  6. Remove from the oven, allow to cool 1-2 minutes.
  7. Place 1-2 tablespoons of the mixture on one side of the cheese slice and tightly roll, seam side down.

The Best Oreo Cheesecake

Say hello to the creamiest Oreo Cheesecake you ever had, topped with chopped cookies and chocolate ganache. You won’t believe how amazing, creamy and easy to make it is! Get ready to make this recipe over and over.
The Best Oreo Cheesecake

INGREDIENTS:
For the cookie base:

  • 3 Tbs (45g) butter, melted
  • 1 ½ cups (150g) crushed oreo cookies

For the cheesecake:

  • 4 large eggs (room tº)
  • 1 teaspoon vanilla extract
  • ¼ cup cream
  • 1/4 cup (60g) sour cream, at room t°
  • 2 pounds (900g) cream cheese, at room tº
  • 1 ¼ cups (250g) sugar
  • 9–10 Oreo cookies (cut into small pieces)

For the ganache:

  • 2 oz (60g) semisweet chocolate
  • ¼ cup cream
The Best Oreo Cheesecake


INSTRUCTIONS:
For the base:

  1. Line bottom of 9-inch springform pan with foil, tuck foil underneath pan bottom, assemble pan, then pull foil around sides of the pan. This makes it a snap to unmold.
  2. Melt butter. Add ground cookies and mix with a spoon. Or mix directly in the processor if you used it to grind the cookies.
  3. Put the mixture in prepared pan and press firmly onto the bottom. Refrigerate while making the filling.

For the cheesecake:

  1. Preheat oven to 350ºF/175°C.
  2. Beat cream cheese in a large bowl until smooth. Add sour cream and mix.
  3. Gradually add sugar and beat on medium speed until sugar dissolves.
  4. Add eggs, one at a time, mixing until just incorporated and scraping down sides of the bowl after each addition. At this point, I change to a hand beater because I don’t want to incorporate extra air into the mixture, so I don’t beat it, simply mix it well. 
  5. Add vanilla and cream, stirring to incorporate.
  6. Pour batter into the prepared pan.
  7. With a sharp knife cut cookies into small pieces. You will have some pieces and some crumbs.
  8. Scatter oreo pieces and crumbs on top of the cheese batter.
  9. Take a spoon and lightly push crumbs into cheese mixture until barely covered. That way the end result is a distinctive cookie crust, cheese layer and cookie crumbs on top.
  10. Bake for 15 minutes, turn the oven down to 300°F (150ºC) and bake for another 50 to 60 minutes. (This can vary depending on your oven. At this point the cheesecake should still jiggle in the center).
  11. Turn the oven off and, without opening the door, let the cheesecake inside at least 1 hour. Cool to room tº.
  12. Refrigerate for at least 8 hours (1-2 days makes it creamier) before unmolding.
  13. To do that, open springform pan, lift foil to remove from the bottom and, holding the cake in one hand, push the foil down and lift the cake with your other hand.

For the ganache:

  1. Chop chocolate and place in a small bowl.
  2. Bring cream to boil, pour over chocolate and stir until very smooth.
  3. With a spoon or fork pour ganache over cheesecake.


Cannoli Cheesecake Bars

Cannoli Cheesecake Bars, easy Italian cheesecake recipe with ricotta, mascarpone, orange, and chocolate chips. The perfect tasty cheesecake for the holidays, potlucks, or even National Cheesecake Day.
Cannoli Cheesecake Bars

INGREDIENTS:

  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon fresh orange zest
  • 5 Tablespoons butter melted
  • 8 ounces ricotta cheese room temperature (full fat preferably)
  • 1/4 teaspoon ground cinnamon
  • 1 1/2 cups waffle cone crumbs (about 10-12 cones)
  • 8 ounces mascarpone cheese room temperature (full fat preferably)
  • 1/2 cup granulated sugar
  • 3/4 cup mini chocolate chips
  • Optional: powdered sugar
Cannoli Cheesecake Bars


INSTRUCTIONS:

  1. Preheat oven to 350 degrees F. Line the bottom and two sides of 9x9-inch square baking pan with parchment paper if desired.
  2. In a medium mixing bowl, mix together the cone crumbs and butter. Press mixture into bottom of the prepared baking pan to form a thin even crust.
  3. In a large mixing bowl beat together ricotta, mascarpone, and granulated sugar until well combined with an electric mixer on medium speed. Beat in eggs one at a time. Then beat in vanilla, orange, and cinnamon.
  4. Pour cheesecake filling on top of crust and spread to form an even layer. Sprinkle chocolate chips on top of cheesecake filling.
  5. Bake cheesecake at 350 degrees F for about 30-35 minutes or until slightly golden brown around edges and nearly set in center. Remove from oven, cool then refrigerate for about 4-6 hours or overnight. You can also freeze for easier slicing.
  6. Slice cheesecake into 8 large bars (or any shape/size) and sprinkle with powdered sugar if desired. Store cheesecake bars in freezer or refrigerator.

Pork Tenderloin Recipe Easy Sheet Pan Dinner

This is the best pork tenderloin recipe you will ever have! It is a flavor-packed easy sheet pan dinner with tender green beans, crispy roasted potatoes, and delicious glazed pork tenderloin, all cooked simply on one sheet pan.
This pork tenderloin recipe caught my eye in a Cook’s Country magazine because it was so pretty on the sheet pan, but when I read the recipe I knew it was going to be absolutely delicious.
Pork Tenderloin Recipe Easy Sheet Pan Dinner

INGREDIENTS:

  • 2 1 pound pork tenderloins, trimmed
  • 4 tablespoons butter softened
  • 2 tablespoons freshly minced chives
  • 1 pound green beans, stems trimmed
  • 1 1/2 pounds baby potatoes cut in half lengthwise
  • 3 tablespoons olive oil
  • 1/4 cup hoisin sauce
  • kosher salt and freshly ground pepper
  • 1 garlic clove minced into paste
  • non stick cooking spray
Pork Tenderloin Recipe Easy Sheet Pan Dinner


INSTRUCTIONS:

  1. Lower oven rack to middle lower position and preheat oven to 450 degrees. Spray heavy duty baking sheet with nonstick cooking spray. 
  2. In a large bowl, combine green beans with 1 tablespoon of olive oil, 1/4 teaspoon of kosher salt and 1/4 teaspoon of freshly ground pepper. Arrange green beans in center of baking sheet. 
  3. In the same bowl, toss potatoes with 2 tablespoons of olive oil, 1/4 teaspoon of kosher salt and 1/4 teaspoon of freshly ground pepper. Transfer to baking sheet and arrange on either side of green beans, cut side down. 
  4. Lay tenderloins, not touching, over green beans and brush with hoisin sauce, sprinkle lightly with salt and pepper. Roast for 20 to 25 minutes, or until thickest part of tenderloins reaches 140 degrees on a meat thermometer. 
  5. While tenderloin is roasting, combine butter, chives, garlic, 1/4 salt and 1/4 pepper. When tenderloin is done cooking, remove sheet pan and top each tenderloin with one tablespoon of garlic herb better and let pork tenderloin  rest before slicing.
  6. Top potatoes and green beans with remaining two tablespoon of garlic herb butter and serve.

General Tso’s BBQ Grilled Chicken

General Tso’s BBQ Grilled Chicken is a delightfully flavorful way to change up your usual BBQ grilled chicken. This Asian style BBQ sauce is amazingly flavorful and super easy. Tender, tasty grilled chicken is about to be yours.
General Tso’s BBQ Grilled Chicken

INGREDIENTS:
For the Chicken:

  • 4 to 4.5lbs chicken legs
  • 4 TB olive oil
  • 8 TB Tamari soy sauce*

For Basting Sauce:

  • 1/2 tsp kosher salt
  • 1/4 cup green onions, thinly sliced
  • 3 TB light corn syrup
  • 2 TB apple cider vinegar
  • 1 tsp garlic powder
  • 1/4 cup ketchup
  • 1 tsp crushed red pepper
  • 1/4 cup freshly chopped cilantro leaves, for garnish

General Tso’s BBQ Grilled Chicken

INSTRUCTIONS:

  1. Use paper towels to thoroughly dry excess moisture from chicken pieces. Use a fork to poke holes throughout all chicken pieces. Place chicken in a large Ziplock bag and add Tamari soy sauce and olive oil. Seal bag well and ensure chicken pieces are well coated with mixture. Chill for overnight, or up to 2 nights.
  2. Meanwhile, make the Basting Sauce: Combine all marinade ingredients (not cilantro) and whisk to incorporate. Separate marinade in half (half is for basting, rest is for serving.) Can be made ahead of time and covered/chilled until ready to grill.
  3. When ready to grill, place bag of chicken at room temp while you prepare the grill. Grill chicken uncovered, rotating, and basting with half of the Basting Sauce, until thickest portion registers 165F.
  4. Once all chicken is cooked, pour reserved Sauce over grilled chicken, coating all the pieces. Sprinkle with freshly chopped cilantro and serve immediately.

NOTES

  • *Tamari soy sauce is a lower sodium, gluten-free soy sauce that has better flavor than normal soy sauce, as it’s 100% made from soy beans with no added ingredients. However, if you cannot find Tamari, you can use lower sodium soy sauce.

CORN DOG MUFFINS

These mini corn dog muffins are the perfect weeknight meal for busy families (and picky eaters). Hearty, kid-pleasing, and super fast to make–a winner of a dinner!
CORN DOG MUFFINS

INGREDIENTS:

  • 1 1/2 cups flour (I use half white and half wheat)
  • 1 1/4 cups milk
  • 1 Tablespoon baking powder
  • 1/2 cup finely ground cornmeal
  • 3 Tablespoons butter, melted
  • 2 large eggs slightly beaten
  • 1/4 cup oil
  • 1/4 cup granulated sugar
  • 1 teaspoon salt
  • 8 beef hot dogs, cut into 4 equal pieces
CORN DOG MUFFINS


INSTRUCTIONS:

  1. Preheat oven to 400°. Spray muffin tin with cooking spray.
  2. In a large bowl, mix together flour(s), cornmeal, sugar, salt, and baking powder.
  3. Make a well in the middle and add milk, eggs, oil, and butter. Stir until just mixed and no dry streaks are visible.
  4. Fill mini muffin cups half full of batter, and insert one piece of hot dog into the center of each one.
  5. Bake for 12 minutes, or until muffins start to turn golden on the edges and an inserted toothpick comes out clean.
  6. Cool in the pan for five minutes, and then turn out onto a wire rack or dish towel.
  7. Serve warm with ketchup and mustard.
  8. To Freeze: place cooked muffins in a single layer on a cookie sheet and place in the freezer. Once frozen, transfer to a zip top bag, squeeze out as much air as possible and return to the freezer. To reheat, microwave on high for 30 seconds, or until desired temperature is reached.

PEANUT BUTTER PRETZEL BARK

Hi again, y’all! Marye from Restless Chipotle here to share a quick and easy candy recipe that’s just perfect for holiday giving. I don’t know about your family, but mine all have a sweet tooth the size of one of those prehistoric sabertooth tiger’s. Maybe bigger. Especially around the holidays we all let down our guards a little and enjoy treats more than usual.
One thing I like to make is candy. It’s one of those things that people just don’t make much anymore.
PEANUT BUTTER PRETZEL BARK

INGREDIENTS:

  • 2 cups white chocolate chips, divided use
  • ¼ cup creamy peanut butter
  • 2 cups milk or semi-sweet chocolate chips
  • 2 cups coarsely broken pretzel twists.
PEANUT BUTTER PRETZEL BARK


INSTRUCTIONS:

  1. Spray an 8x8-inch pan with cooking spray.
  2. Cover with waxed paper.
  3. Spray the paper with cooking spray and set aside.
  4. Set the oven to warm.
  5. Melt the chocolate chips in an oven proof bowl in the microwave, stirring often until smooth and "drippy"
  6. Place in the oven to keep warm.
  7. Melt 1 cup of the white chocolate chips in the microwave, stirring often until smooth.
  8. Place in the oven to keep warm.
  9. Melt the ¼ cup peanut butter with the remaining cup of white chocolate, stirring to blend.
  10. Place in the oven to keep warm.
  11. Spread the chocolate mixture evenly over the waxed paper.
  12. Sprinkle with 1½ cups of the pretzels.
  13. Drizzle the white chocolate over the top.
  14. Drizzle the peanut butter mixture over that and used a knife to swirl the mixtures together gently.
  15. Sprinkle the remaining pretzels over the top and press lightly.
  16. Chill until the chocolate has hardened.
  17. Break in pieces to serve.

Baked Garlic Parmesan Pork Chops

Baked Garlic Parmesan Pork Chops is one of those everyone-should-know-how-to-make recipes and somehow still rivals a restaurant-quality meal. It’s easy, juicy and delicious and comes together quickly. In fact, it’s hard to mess up!
Baked Garlic Parmesan Pork Chops

INGREDIENTS:

  • ¼ cup Italian seasoned dry bread crumbs
  • ½ tsp dried parsley
  • ½ tsp garlic powder
  • 4 boneless pork chops, 1" thick
  • ½ cup parmesan cheese, grated
  • ½ tsp black pepper
  • olive oil
Baked Garlic Parmesan Pork Chops


INSTRUCTIONS:

  1. * If brining the pork chops: place the 4 tablespoons of salt into a shallow dish big enough to fit the chops in a single layer. Add boiling water. Stir to dissolve salt. Add cold water. Stir. Add pork chops. Cover and refrigerate for 30 minutes to 4 hours.
  2. Preheat oven to 400 degrees.
  3. Combine bread crumbs, seasoning and parmesan cheese on a plate.
  4. Pat dry each chop with paper towels and rub each with olive oil and dredge in the coating.
  5. Press the mixture over the pork chops to make sure they are well covered in it.
  6. Heat a large (oven safe) skillet over high heat.
  7. Pour olive oil to coat. Add pork chops to the pan and cook for 3- 4 minutes, until golden brown on one side.
  8. Flip the pork chops, and immediately place the skillet in the oven. Cook for 15-20 minutes.
  9. Chops will get browned, but You can also finish them off under the broiler for a minute or two to get them extra browned on top.
  10. Serve immediately with a veggie like these delicious fresh broccoli that I steamed.

Stuffed Pepper Soup In the Instant Pot

This stuffed pepper soup is loaded with everything you’re craving!  Italian spices, savory ground beef, garlic and onions, bell peppers, and cauliflower “rice” make this a hearty soup that’s also super healthy for you.  Gluten-free, dairy-free, keto and Whole30 friendly.
Stuffed Pepper Soup In the Instant Pot

INGREDIENTS:

  • 1 Tbsp Ghee or other cooking fat
  • 1 med onion chopped
  • 3/4 tsp fine grain sea salt
  • 1 lb grass fed ground beef {I used 85% lean}
  • 2 cups cauliflower “rice”
  • 1 Tbsp Ghee
  • 5 cloves garlic minced
  • Sea salt for beef onions, and garlic
  • 15 oz can tomato sauce no salt added
  • 1/4 tsp onion powder
  • 1/4 tsp garlic powder
  • 1 1/2 tsp Italian Seasoning {I used Primal Palate Amore}
  • 1 tsp paprika
  • 3 bell peppers Chopped {I used red, orange, and yellow}
  • 3 cups bone broth beef, chicken, or whatever you prefer
  • Minced parsley for garnish
Stuffed Pepper Soup In the Instant Pot


INSTRUCTIONS:

  1. Have all ingredients prepped and ready to go before beginning. Set your Instant Pot to “sauté” and once hot, add the ghee, melt, and add the ground beef, breaking up lumps to evenly brown.
  2. Once beef is 90% browned, add the onions and garlic, then sprinkle with a bit of sea salt and stir. Add the Italian seasoning and paprika and cook about 30 seconds or until fragrant. Add the peppers and stir, then pour in the broth, tomato sauce, and add the salt. Cancel the sauce function, stir, and place the lid on the instant pot and vent to sealed position.
  3. Pressure cook on high for 3 minutes (pot will take several minutes to heat up). Once done, quick release the pressure.
  4. For the cauliflower rice, you have a few options. For the best flavor, sauté the cauli rice in the ghee with onion and garlic powder (see ingredients) until just softened, then added to the soup when serving.
  5. You can also steam your cauliflower rice and add when serving. Lastly, you can add the uncooked cauliflower rice to the Instant Pot after quick releasing the pressure, and it will soften that way. For best flavor, I recommend sautéing!
  6. Serve soup hot with the cauliflower rice (whichever cooking method you chose) and garnish with parsley. Store leftovers covered in the refrigerator for up to 4 days. You can also freeze this soup to serve later on. Enjoy!

Hamburger Soup -Keto/ Low Carb

This hearty hamburger soup is loaded with ground beef, potatoes and  an assortment of vegetables, all in a savory broth. The perfect easy dinner option that the whole family will love!
Hamburger Soup -Keto- Low Carb

INGREDIENTS

  • 2 stalks celery thinly sliced
  • 1 pound ground beef I use 90% lean
  • 6 cups beef broth
  • 1/2 cup diced green beans fresh or frozen
  • 2 teaspoons olive oil
  • 1/2 cup onion finely diced
  • 2 carrots peeled, quartered and sliced
  • 2 tablespoons chopped fresh parsley optional
  • 1 large russet potato peeled and diced into 1/2 inch cubes
  • 1/2 cup frozen corn
  • 2 teaspoons minced garlic
  • salt and pepper to taste
  • 1 15 ounce can diced tomatoes do not drain
  • 1 8 ounce can tomato sauce
  • 1 teaspoon Italian seasoning or equal parts of garlic powder, dried oregano and dried basil
Hamburger Soup -Keto- Low Carb


INSTRUCTIONS:

  1. Heat the olive oil in a large pot over medium high heat. Add the onion, carrots and celery to the pot.
  2. Cook for 5-6 minutes or until softened. 
  3. Add the ground beef to the pot and season with salt and pepper to taste.
  4. Cook, breaking up the meat with a spoon, until browned and mostly cooked through. Add the garlic and cook for 30 seconds more.
  5. Add the tomatoes, tomato sauce, Italian seasoning, beef broth and potato to the pot; bring to a simmer.
  6. Cook for 25-30 minutes or until potatoes are tender. Taste and add salt and pepper as desired.
  7. Stir in the corn and green beans and cook for 5 minutes more. Sprinkle with parsley and serve.

NOTES

  • If you use ground beef with a higher fat content, be sure to drain off any excess fat before you proceed to the next step.
  • Ground turkey (93% lean) can be substituted for the ground beef.

Ham and Potato Corn Chowder

Despite the fact that it is spring we had snow here for Easter so the first thing that I did with my leftover ham was to make a comforting and creamy ham and potato corn chowder! I wanted this chowder to be full of vegetables so I started out with onions, carrots and celery before adding some garlic, thyme and flour as a thickener. For the liquids I used a tasty ham broth and milk rather than cream to keep things a little lighter. The ham, potatoes and corn filled the soup out and as I often do, I added some white miso paste for even more flavour and a touch of umami. Not only is this ham and potato chowder really easy to make but it takes less than 30 minutes so it’s perfect for any night of the week and if you make a large batch then the leftovers are even better for lunch the next day! Here’s to hoping that it starts warming up soon but until then I have some ham and potato corn chowder to get me through these chilly early spring days!
Ham and Potato Corn Chowder

INGREDIENTS:

  • 2 cups ham broth or chicken broth
  • 2 cups milk (or heavy cream)
  • 1 1/2 pounds potatoes, diced small and optionally peeled
  • 8 ounces ham, diced
  • 2 stalks celery, diced
  • 2 cloves garlic, chopped
  • 3 tablespoons oil or butter
  • 1 onion, diced
  • 2 carrots, diced
  • 1 teaspoon thyme, chopped
  • 1/4 cup flour (or rice flour for gluten free)
  • 1 cup corn
  • salt and pepper to taste
Ham and Potato Corn Chowder


INSTRUCTIONS:

  1. Heat the oil in a large sauce pan over medium-high heat, add the onions, carrots and celery and cook until tender, about 8-10 minutes.
  2. Mix in the garlic, thyme and flour and cook until the flour is lightly browned, about 2-3 minutes.
  3. Slowly stir in the broth, deglazing the pan as you go, add the milk and potatoes, bring to a boil, reduce the heat and simmer until the potatoes are tender, about 10-12 minutes.
  4. Add the ham and corn, cook until heated and season with salt and pepper.

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 ...