aegidoll

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A delicious and refreshing strawberry smoothie that's perfect for a quick breakfast or snack. Packed with the goodness of strawberries, Greek yogurt, and honey, it's a healthy treat!

Ingredients: 1 cup strawberries, frozen or fresh. 1/2 cup Greek yogurt. 1/2 cup milk any type you prefer. 1 tablespoon honey. 1/2 teaspoon vanilla extract. Ice cubes optional.

Instructions: Clean the strawberries by removing the shells. Putting everything into a blender. Mix until it's creamy and smooth. Put in more milk if the smoothie is too thick. Put in more yogurt or ice cubes if it's too thin. Try it out and add honey if you think it needs more sweetness. Put it in a glass, add a strawberry slice if you want, and serve right away.

Prep Time: 5 minutes

Cook Time: 0 minutes

Martin Evan

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With the right amount of herbs and spices, this Keto-friendly slow cooker roast chicken is juicy and full of flavor. It's a quick and easy way to enjoy a tasty low-carb meal.

Ingredients: 1 whole roaster chicken about 4-5 lbs. 2 tablespoons olive oil. 2 teaspoons salt. 1 teaspoon black pepper. 1 teaspoon garlic powder. 1 teaspoon onion powder. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. 1 teaspoon paprika.

Instructions: Rinse the chicken and pat it dry with paper towels. In a small bowl, mix together salt, pepper, garlic powder, onion powder, thyme, rosemary, and paprika. Rub olive oil all over the chicken, then sprinkle the spice mixture evenly over the chicken, rubbing it into the skin. Place the chicken breast side down into the slow cooker. Cover and cook on low for 6-7 hours or high for 3-4 hours, or until the internal temperature of the chicken reaches 165F 75C. Carefully remove the chicken from the slow cooker and let it rest for 10 minutes before carving. Serve hot and enjoy!

Prep Time: 10 minutes

Cook Time: 360 minutes

Shea

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Garlic Butter Shrimp is a quick and tasty seafood dish that's great for dinner during the week or when you have people over. When you mix garlic, butter, and red pepper flakes together, you get a tasty sauce that goes perfectly with the juicy shrimp.

Ingredients: 1 lb shrimp, peeled and deveined. 4 cloves garlic, minced. 4 tbsp unsalted butter. 1 tbsp olive oil. 1/4 tsp red pepper flakes. Salt and black pepper, to taste. 2 tbsp fresh parsley, chopped. 1 lemon, sliced for garnish.

Instructions: Melt the butter and olive oil in a pan over medium-low heat. Add the red pepper flakes and minced garlic. Saut until the garlic smells good. Season the shrimp with salt and black pepper after adding them to the pan. About two to three minutes on each side, cook the shrimp until they are pink and opaque. Add chopped parsley to the shrimp and toss to coat. Serve hot with lemon slices on top.

Prep Time: 10 minutes

Cook Time: 10 minutes

Cooper Bentley

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In these delightful sandwich cookies, enjoy the zesty and sweet combination of key lime pie flavors. A tangy lime burst complements the tender buttery cookies, creating a treat suitable for any occasion.

Ingredients: 1 cup unsalted butter, softened. 3/4 cup granulated sugar. 1 large egg. 2 tablespoons key lime juice. 1 teaspoon key lime zest. 2 cups all-purpose flour. 1/2 teaspoon baking powder. 1/4 teaspoon salt. Green food coloring optional. 1 cup powdered sugar. 2 tablespoons key lime juice. 1 teaspoon key lime zest. 1/2 teaspoon vanilla extract.

Instructions: Mix butter and sugar together in a bowl until the mixture is light and fluffy. The egg, key lime juice, and key lime zest should all be added and mixed well. If you want, you can add a few drops of green food coloring and mix the ingredients well. Mix the flour, baking powder, and salt together in a different bowl. Mix the dry ingredients into the wet ingredients one at a time until a dough forms. Make a disc out of each half of the dough. Cover with plastic wrap and put in the fridge for at least an hour. Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Spread the chilled dough out on a floured surface until it's about 1/4 inch thick. Cut out the shapes you want with cookie cutters and put them on the baking sheet that has been prepared. After the oven is hot, bake for 10 to 12 minutes, or until the edges are just beginning to turn golden. The cookies should cool for a few minutes on the baking sheet before being moved to a wire rack to cool all the way. Powdered sugar, key lime juice, key lime zest, and vanilla extract should all be mixed together until the filling is smooth. Put a small amount of the filling on the bottom of half of the cookies. Add the last few cookies on top to make a sandwich cookie. You can decorate if you want to by dusting with powdered sugar or more key lime zest. Wait until the filling is set before you serve it.

Prep Time: 20 minutes

Cook Time: 12 minutes

Gail H

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Indulge in these oil-free, baked almond butter donuts with a rich chocolate twist. They are a guilt-free treat that satisfies your sweet cravings without compromising on taste.

Ingredients: 1 cup almond flour. 1/4 cup unsweetened cocoa powder. 1/4 cup maple syrup. 1/4 cup almond butter. 1/4 cup unsweetened almond milk. 1 tsp vanilla extract. 1/2 tsp baking soda. 1/4 tsp salt. 1/4 cup dark chocolate chips optional, for topping.

Instructions: Grease a donut pan and preheat the oven to 350 degrees Fahrenheit 175 degrees Celsius. Almond flour, baking soda, chocolate powder, and salt should all be combined in a mixing bowl. Combine almond butter, almond milk, vanilla extract, and maple syrup in a different bowl and whisk until smooth. After adding the wet mixture to the dry mixture, thoroughly mix everything together. Pour the batter into each donut hole, about two thirds full, using a spoon. A toothpick inserted into a donut should come out clean after baking for 12 to 15 minutes. After a few minutes, let the donuts cool in the pan before moving them to a wire rack to finish cooling. If desired, add more chocolate flavor to the cooled donuts by drizzling melted dark chocolate chips from the stovetop or microwave. Present and relish your scrumptious and nutritious chocolate almond butter doughnuts!

Prep Time: 15 minutes

Cook Time: 15 minutes

Glen Parry

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These Cheesecake Swirl Brownies are the ideal combination of creamy cheesecake and rich chocolate brownies. They're a delicious treat that blends your two favorite sweets together!

Ingredients: 1 cup 2 sticks unsalted butter. 2 cups granulated sugar. 1 cup all-purpose flour. 3/4 cup cocoa powder. 1/2 teaspoon salt. 4 large eggs. 2 teaspoons vanilla extract. 8 ounces cream cheese, softened. 1/4 cup granulated sugar. 1 egg yolk. 1 teaspoon vanilla extract. 1/2 cup semisweet chocolate chips.

Instructions: Preheat your oven to 350F 175C. Grease a 9x13-inch baking pan and set it aside. In a microwave-safe bowl, melt the butter in the microwave. Stir in 2 cups of granulated sugar until well combined. In another bowl, whisk together the flour, cocoa powder, and salt. Add 4 eggs and 2 teaspoons of vanilla extract to the butter-sugar mixture. Mix until smooth. Gradually add the dry ingredient mixture to the wet ingredients, stirring until just combined. In a separate bowl, beat together the cream cheese, 1/4 cup of granulated sugar, egg yolk, and 1 teaspoon of vanilla extract until smooth and creamy. Pour half of the brownie batter into the prepared baking pan and spread it evenly. Drop spoonfuls of the cream cheese mixture on top of the brownie batter in the pan. Pour the remaining brownie batter over the cream cheese mixture, and use a knife or spatula to swirl the two together to create a marbled effect. Sprinkle the semisweet chocolate chips evenly over the top of the brownie batter. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached. Allow the brownies to cool completely in the pan before cutting into squares.

Prep Time: 20 minutes

Cook Time: 35 minutes

Andrea

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Enjoy a vibrant and healthy Rainbow Chopped Tuna Salad packed with a variety of fresh vegetables, tuna, and a zesty dressing. This salad is not only visually appealing but also delicious and satisfying.

Ingredients: 2 cans of tuna, drained. 1 cup cherry tomatoes, halved. 1/2 cucumber, diced. 1/2 red bell pepper, diced. 1/2 yellow bell pepper, diced. 1/2 orange bell pepper, diced. 1/4 red onion, thinly sliced. 1/4 cup Kalamata olives, pitted and sliced. 1/4 cup feta cheese, crumbled. 2 tablespoons fresh parsley, chopped. 2 tablespoons olive oil. 2 tablespoons lemon juice. Salt and pepper to taste.

Instructions: The drained tuna, cherry tomatoes, cucumber, red onion, yellow bell pepper, orange bell pepper, Kalamata olives, feta cheese, and fresh parsley should all be put in a large bowl. To make the dressing, mix the olive oil and lemon juice in a separate small bowl. Add pepper and salt to taste. Add the salad ingredients to a large mixing bowl. Then, pour the dressing over them. Toss the ingredients together gently until they are well mixed. Serve right away as a colorful and healthy tuna salad.

Prep Time: 15 minutes

Cook Time: 0 minutes

Kayla Sullivan

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You can still enjoy the flavors of pizza without the gluten or extra carbs. This pizza with a cauliflower crust is simple to make and great for people who are gluten-free or on a low-carb diet.

Ingredients: 1 head cauliflower, grated. 1/2 cup almond flour. 2 eggs. 1/2 teaspoon dried oregano. 1/2 teaspoon garlic powder. 1/4 teaspoon salt. 1/4 cup marinara sauce gluten-free. 1/2 cup shredded mozzarella cheese. Your choice of toppings e.g., bell peppers, onions, mushrooms. Fresh basil leaves for garnish optional.

Instructions: Preheat the oven to 400F 200C. Place the grated cauliflower in a microwave-safe bowl and microwave for 5 minutes, then let it cool. Once cooled, place the cauliflower in a clean kitchen towel and squeeze out as much moisture as possible. In a mixing bowl, combine the cauliflower, almond flour, eggs, oregano, garlic powder, and salt until well mixed. Spread the cauliflower mixture onto a parchment-lined baking sheet, shaping it into a thin crust. Bake the crust in the preheated oven for 20-25 minutes, or until golden brown and firm. Remove the crust from the oven and spread marinara sauce evenly over the top. Sprinkle the shredded mozzarella cheese over the sauce, then add your choice of toppings. Return the pizza to the oven and bake for an additional 10-12 minutes, or until the cheese is melted and bubbly. Garnish with fresh basil leaves if desired, then slice and serve.

Prep Time: 15 minutes

Cook Time: 35 minutes

Esther H

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This Paleo-friendly Creamy Mushroom Stew is a hearty and comforting dish that's dairy-free and full of savory flavors. It's the perfect choice for a cozy dinner, and the creamy coconut milk adds a delightful richness to the dish.

Ingredients: 1 lb 450g mushrooms, sliced. 1 medium onion, finely chopped. 3 cloves garlic, minced. 2 tbsp coconut oil. 1 cup 240ml coconut milk. 1 cup 240ml chicken or vegetable broth. 1 tsp dried thyme. 1 tsp dried rosemary. Salt and pepper to taste. 2 tbsp fresh parsley, chopped for garnish.

Instructions: In a large skillet, heat the coconut oil over medium heat. Add the chopped onion and minced garlic, saut until fragrant and translucent, about 3-4 minutes. Add the sliced mushrooms and cook until they release their moisture and start to brown, about 5-7 minutes. Stir in the dried thyme and rosemary, then pour in the coconut milk and chicken or vegetable broth. Bring the mixture to a simmer and let it cook for 10-15 minutes, allowing the flavors to meld and the stew to thicken slightly. Season with salt and pepper to taste. Serve the creamy mushroom stew hot, garnished with fresh chopped parsley. Enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes

Vincent Griffin

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These Fresh Flowers Cupcakes are a delightful and visually stunning treat. They're not only delicious but also beautifully decorated with edible fresh flowers, making them perfect for special occasions and garden-themed parties.

Ingredients: 1 1/2 cups all-purpose flour. 1 1/2 tsp baking powder. 1/4 tsp salt. 1/2 cup unsalted butter, softened. 1 cup granulated sugar. 2 large eggs. 1 tsp vanilla extract. 1/2 cup whole milk. Assorted edible fresh flowers for decoration. Edible flower petals optional.

Instructions: Preheat the oven to 350F 175C and line a muffin tin with cupcake liners. In a bowl, whisk together flour, baking powder, and salt. In another bowl, cream the softened butter and sugar together until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in the vanilla extract. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined. Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Once cooled, frost the cupcakes as desired and decorate with fresh edible flowers and edible flower petals if desired. Serve and enjoy!

[aegidoll]

Enjoy the tastes of fall with this tasty Keto Pumpkin Butter. It's made with healthy ingredients and no added sugars, so you can spread it on low-carb toast or use it in your favorite keto desserts.

Ingredients: 2 cups canned pumpkin puree. 1/2 cup unsweetened almond milk. 1/4 cup erythritol or monk fruit sweetener. 1 teaspoon pumpkin pie spice. 1/2 teaspoon vanilla extract. Pinch of salt. Optional: 1 tablespoon MCT oil or coconut oil for added healthy fats.

Instructions: In a saucepan over medium heat, combine the pumpkin puree, almond milk, and sweetener. Stir in the pumpkin pie spice, vanilla extract, and salt. Cook the mixture, stirring frequently, until it begins to simmer. Reduce the heat to low and let the mixture simmer for about 20-25 minutes, stirring occasionally, until it thickens to your desired consistency. If using, stir in the MCT oil or coconut oil until well combined. Remove from heat and let it cool before transferring to a jar or container. Store in the refrigerator for up to two weeks. Enjoy on keto-friendly bread, pancakes, or as a topping for yogurt!

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Indulge in the creamy goodness of this classic spinach and artichoke dip, perfect for parties or cozy nights in.

Ingredients: 1 cup chopped spinach. 1 cup chopped artichoke hearts. 1/2 cup mayonnaise. 1/2 cup sour cream. 1/2 cup grated Parmesan cheese. 1/2 cup shredded mozzarella cheese. 1 clove garlic, minced. 1/4 teaspoon salt. 1/4 teaspoon black pepper.

Instructions: Preheat oven to 350F 175C. In a mixing bowl, combine spinach, artichoke hearts, mayonnaise, sour cream, Parmesan cheese, mozzarella cheese, minced garlic, salt, and black pepper. Transfer the mixture to a baking dish. Bake in the preheated oven for 25-30 minutes, or until the dip is hot and bubbly. Serve warm with tortilla chips, crackers, or sliced baguette.

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If you are on a ketogenic diet, these Keto Meat Pies are a tasty and filling gluten-free option. These pies are great for a quick and easy meal because they are full of tasty ground beef and seasonings.

Ingredients: 1 lb ground beef. 1/2 cup almond flour. 1/4 cup grated Parmesan cheese. 1/4 cup chopped onion. 1/4 cup chopped bell pepper. 2 cloves garlic, minced. 1 teaspoon Italian seasoning. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 2 eggs, beaten. 1/4 cup heavy cream.

Instructions: Preheat oven to 375F 190C. In a large mixing bowl, combine ground beef, almond flour, Parmesan cheese, onion, bell pepper, garlic, Italian seasoning, salt, and black pepper. Add beaten eggs and heavy cream to the mixture, and mix until well combined. Divide the mixture into individual portions and shape each into a small pie crust. Place the pies on a baking sheet lined with parchment paper. Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown and the filling is cooked through. Serve hot and enjoy!

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This Indian Spiced Cabbage and Fennel Stirfry is a quick and flavorful dish that combines the earthy flavors of cabbage and the subtle sweetness of fennel with aromatic Indian spices. It's a perfect side dish for your Indian-inspired meals.

Ingredients: 1/2 medium cabbage, thinly sliced. 1 fennel bulb, thinly sliced. 2 tablespoons vegetable oil. 1 teaspoon cumin seeds. 1 teaspoon mustard seeds. 1 teaspoon turmeric powder. 1 teaspoon coriander powder. 1/2 teaspoon red chili powder. Salt to taste. Fresh cilantro leaves for garnish.

Instructions: Heat vegetable oil in a large skillet or wok over medium-high heat. Add cumin seeds and mustard seeds. Saut for 30 seconds until they splutter. Add thinly sliced cabbage and fennel. Stir-fry for 5-7 minutes until they start to wilt and turn golden brown at the edges. Sprinkle turmeric powder, coriander powder, red chili powder, and salt over the vegetables. Stir-fry for another 2-3 minutes until the spices are well incorporated. Garnish with fresh cilantro leaves and serve hot. Enjoy your Indian Spiced Cabbage and Fennel Stirfry!

[aegidoll]

A vegan and gluten-free Southwestern Quinoa Pasta Salad that is full of protein and tastes great. This dish is full of bright colors and tasty flavors. It's great for a light lunch or as a side dish at summer parties.

Ingredients: 1 cup quinoa. 2 cups gluten-free pasta. 1 can 15 oz black beans, drained and rinsed. 1 cup corn kernels, fresh or frozen. 1 cup cherry tomatoes, halved. 1/2 cup red onion, finely diced. 1/4 cup fresh cilantro, chopped. 1 avocado, diced. 1/4 cup lime juice. 2 tablespoons olive oil. 1 teaspoon ground cumin. 1/2 teaspoon chili powder. Salt and pepper to taste.

Instructions: Follow the directions on the package to cook the quinoa. Follow the directions on the package to cook gluten-free pasta until it's al dente. Run cold water over the drain and rinse. Put black beans, corn, cherry tomatoes, red onion, cilantro, diced avocado, and cooked quinoa in a large bowl. Mix ground cumin, chili powder, salt, and pepper with a whisk in a small bowl. Add the dressing to the salad and gently toss to cover everything. Put it in the fridge for at least 30 minutes before serving so the flavors can mix. If you want, you can serve it cold and top it with extra cilantro and avocado.

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Enjoy Air Fryer Ham with Pineapple Glaze, which is both sweet and savory. The air fryer gives the outside of the ham a tasty caramelized look while keeping it moist and flavorful inside. Perfect for an easy and tasty meal!

Ingredients: 1 bone-in fully cooked ham about 6-8 pounds. 1 cup pineapple juice. 1/2 cup brown sugar. 1/4 cup Dijon mustard. 1/4 cup honey. 1 teaspoon ground cloves. Pineapple slices for garnish optional.

Instructions: Preheat the air fryer to 350F 180C. In a saucepan, combine pineapple juice, brown sugar, Dijon mustard, honey, and ground cloves. Bring to a simmer over medium heat, stirring occasionally. Let the glaze simmer for 5-7 minutes or until it thickens slightly. Score the surface of the ham in a diamond pattern. Place the ham in the air fryer basket, cut side down. Brush the ham with a generous amount of the pineapple glaze, ensuring it gets into the scored areas. Air fry the ham at 350F 180C for 15-20 minutes, basting with the glaze every 5 minutes, until the ham is heated through and has a caramelized glaze on top. Remove the ham from the air fryer, let it rest for a few minutes, and then slice. Garnish with pineapple slices if desired and serve the Air Fryer Ham with Pineapple Glaze. Enjoy this easy and flavorful ham recipe made with the convenience of the air fryer!

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These Crispy Buttermilk Baked Chicken + Corn Bread Biscuit Sliders are the perfect combination of crispy and tender chicken with the sweet and savory flavors of corn bread biscuits. The spicy mayo adds a kick to each bite, making them irresistible for any occasion.

Ingredients: 4 boneless, skinless chicken breasts. 2 cups buttermilk. 1 1/2 cups cornmeal. 1 cup all-purpose flour. 1 teaspoon salt. 1/2 teaspoon black pepper. 1/2 teaspoon paprika. 1/2 teaspoon garlic powder. 1/4 teaspoon cayenne pepper. 8 corn bread biscuits. 1/2 cup mayonnaise. 2 tablespoons hot sauce. 8 slices of cheddar cheese. Lettuce leaves, for serving. Sliced tomatoes, for serving. Sliced pickles, for serving.

Instructions: In a bowl, combine the buttermilk, salt, black pepper, paprika, garlic powder, and cayenne pepper. Add the chicken breasts to the buttermilk mixture, making sure they are fully coated. Marinate for at least 30 minutes or overnight for best results. Preheat your oven to 425F 220C. In a shallow dish, combine the cornmeal and flour. Remove each chicken breast from the buttermilk marinade, allowing any excess to drip off, and coat them in the cornmeal-flour mixture, pressing gently to adhere. Place the coated chicken breasts on a baking sheet lined with parchment paper. Bake in the preheated oven for 25-30 minutes, or until the chicken is crispy and cooked through. While the chicken is baking, split the corn bread biscuits in half and toast them in the oven for a few minutes until slightly golden. In a small bowl, mix the mayonnaise and hot sauce to create a spicy mayo. When the chicken is done, remove it from the oven and immediately place a slice of cheddar cheese on each chicken breast. Return to the oven for 2-3 minutes, or until the cheese is melted. To assemble the sliders, spread a generous amount of spicy mayo on the bottom half of each corn bread biscuit. Top with a piece of crispy baked chicken, lettuce, sliced tomatoes, and pickles. Finish with the top half of the biscuit. Serve the sliders warm and enjoy!