Bitluxy

Thu, 16 Jul 2026 00:00:00 GMT

Breakfast Casserole Low Carb

Ingredients

1 pound ground hamburger or sausage
8 ounces softened cream cheese
12 eggs
1 cup cheese

Instructions

Preheat oven to 350 degrees. Spray a 9 x 13 pan with non-stick cooking spray. Brown sausage and drain excess grease. Press sausage into the bottom of pan. Break cream cheese into pieces and stir into the hamburger or sausage. Pour eggs over the sausage mixture. Add shredded cheese to the top.
Bake for 25 minutes, until eggs are just set. Allow to cool for about 5 minutes before cutting

Thu, 16 Jul 2026 00:00:00 GMT

Low Carb Meatloaf

Ingredients

2 lbs ground beef
2/3 cup ketchup reduced sugar
1 cup parmesan cheese
3/4 cup onion chopped
3 TB Bac-O's
1 large egg

Instructions

Mix ground beef, Ketcup, Egg, Parmesan Cheese, and Onion. Form a loaf. Place in baking pan sprayed with cooking spray if you don't want it to stick. Cook at 350 degrees until done.

Thu, 16 Jul 2026 00:00:00 GMT

Ranch-Style Topping

Ingredients

1 tb Reduced-calorie ranch salad
1 tb Bacon bits; or 1 tablespoon
4 lg Idaho baking potatoes; baked
1/2 c Low-fat cottage cheese

Instructions

1. In small bowl, combine cottage cheese and ranch dressing stir until well blended. 2. Cut baked potatoes in half lengthwise, cutting almost to base of potato. Mash slightly with fork, leaving in skins. Spoon cottage cheese mixture into potatoes, dividing evenly. Sprinkle with bacon bits. Makes 4 servings. Preparation time: About 20 minutes. Per serving: About 169 cal, 8 g pro, 33 g car, 1 g fat, 7% cal from fat, 3 mg cholesterol, 155 mg sod, 4 g fiber. Busted by Gail Shermeyer <4paws@netrax.net> Recipe by: Low-Fat Meals, Womans Day, 4/96 Posted to MC-Recipe Digest V1 #896 by 4paws@netrax.net (Shermeyer-Gail) on Nov 09, 1997

Thu, 16 Jul 2026 00:00:00 GMT

Pasta soup with white beans and sausage

Ingredients

1 pound breakfast pork sausage (You can use mild or hot. I
1 small onion chopped
1 tablespoon dried basil
1 teaspoon minced garlic
1 (14 ounce) can chicken broth
1 (14.5 ounce) can diced tomatoes undrained
1 1/2 cups water
1 (8 ounce) can tomato sauce
1 (10 3/4 ounce) can cream of celery soup
1/2 package Kroger baby carrots or 3 to 4 carrots cut
1 cup dried great northern beans
1/2 cup elbow macaroni or pasta shells
1 tablespoon black pepper
Salt to taste
1/2 cup cabbage shredded (Optional)

Instructions

Brown sausage and onion with basil and garlic in a skillet. Drain and pour into crock pot. Add all other ingredients except the pasta. Cook on low for seven to eight hours or high for 4 or 5 hours. About an hour before soup finishes cooking, add pasta. This could be made on top of the stove as well. Just cook in large pot until beans are tender. Then add pasta or shells about the last 20 minutes. Serve with my cornbread muffins, quick peppery cheese bread, or sourdough bread. Makes about 3 quarts of soup. Enjoy!

Thu, 16 Jul 2026 00:00:00 GMT

Low-Carb Breakfast Pizza

Ingredients

4 large eggs
2 1/2 c. shredded mozzarella, divided
1/4 grated Parmesan, plus more for garnish
kosher salt
Freshly ground black pepper
1/4 tsp. dried oregano
pinch red pepper flakes (optional)
2 tbsp. pizza sauce (or marinara)
1/4 c. mini pepperoni
1/2 Green Bell Pepper, chopped

Instructions

Preheat oven to 400° and line a baking sheet with parchment paper. In a medium bowl, combine eggs, 2 cups mozzarella, and parmesan. Stir until combined, then season with salt, pepper, oregano and red pepper flakes. Spread mixture into a ½” thick round on baking sheet.
Bake until lightly golden, about 12 minutes.
Spread pizza sauce on top of baked crust. Top with remaining mozzarella, pepperoni, and bell pepper.
Bake until cheese is melted and crust is crispy, about 10 minutes more. Sprinkle with Parmesan, if using, before serving.

Thu, 16 Jul 2026 00:00:00 GMT

Uncle Enrico's Low Carb Curry Wraps

Ingredients

1 pound ground turkey browned and crumbled
1 tablespoon olive oil
2 cloves Garlic minced
1/4 cup Onion chopped
1/4 cup Raisins chopped fine
1/2 cup Celery chopped fine
1/4 cup Carrot shredded
1/2 cup Broccoli Slaw chopped
1 tablespoon Curry Powder Hot, to taste
1/4 teaspoon Kosher salt
1 teaspoon olive oil
1 teaspoon Flour
1/4 cup Lemon juice
8 6-inch Low Carb Tortillas
1/2 cup Low Carb Fruit Chutney
1/4 cup Unsweetened coconut for garnish
1/2 teaspoon Black pepper coarse ground

Instructions

Brown, crumble and drain the turkey. Set aside.
In a large pan heat 1 tbs oil then saute the garlic, onion, raisins, and celery until quite tender. Then add the carrot and broccoli slaw. While that is cooking prepare the sauce.
In a small pan mix together the curry powder, 1 tsp olive oil, salt, pepper, and flour. Stir over low heat until a paste is formed. Then add the lemon juice, stirring constantly. Continue stirring over heat until mixture thickens and forms a smooth, brown sauce. Allow sauce to simmer for 2 minutes while you mix the turkey with the sauteed vegetables. Finally add the sauce to the meat/vegetable mixture and stir to evenly coat everything. The mixture should be dry with all the sauce being absorbed or coating the other ingredients.
Allow mixture to simmer a few minutes while you warm the tortillas and prepare the plates.
For each wrap place a tortilla on a place. Spoon in the curry filling and roll up the tortilla. Place about a teaspoon of Low Carb Chutney on top and sprinkle lightly with coconut. Garnish with a few chopped cilantro or parsley leaves.
Serve on a bed of broccoli slaw or shredded cabbage.
Adapted from a recipe by Uncle Enrico, posted on the Alt.Food.Diabetic newsgroup.
Each (148g) wrap contains an estimated:
Cals: 229, FatCals: 98, Tot Fat: 10g
SatFat: 3g, PolyFat: 2g, MonoFat: 5g
Chol: 40mg, Na: 290mg, K: 409mg
TotCarbs: 22g, Fiber: 10g, Sugars: 5g
NetCarbs: 12g, Protein: 15g

Thu, 16 Jul 2026 00:00:00 GMT

Metabolic Lean Protein Salad

Ingredients

2 cups baby spinach or mixed greens
1/2 cup steamed broccoli
1/4 each Apple diced
1/2 each Tomato
3-4 oz salmon, turkey, or chicken baked or grilled
balsamic or red wine vinegar

Instructions

Grill protein
Make salad:
spinach
tomato
apple
vinegar
steam broccoli

Thu, 16 Jul 2026 00:00:00 GMT

Vegan protein pancakes

Ingredients

2 tbsp ground flaxseeds
20g ground almonds
300ml soya milk
200g quinoa flour
1 medium banana , mashed
2 tbsp maple syrup
coconut oil , for frying
200g blueberries , mashed
2 tbsp chia seeds
1-2 tbsp maple syrup , to taste
2 tsp lemon juice
100g coconut yogurt or Greek yogurt
1 tbsp pistachio nuts or pumpkin seeds, chopped, toasted if you like
2 tsp hulled hemp seeds
mixed berries

Instructions

In a small bowl stir the flaxseeds with 6 tbsp water and set aside to soak while you make the jam.
Mash the blueberries with a fork in a pan then set over a low-medium heat until syrupy and bubbling. Remove from the heat and stir in the chia seeds, maple syrup and lemon juice. Leave to cool slightly then transfer to a small serving jar.
Put the ground almonds, milk, flour, banana, maple syrup and a pinch of salt in a blender. Stir the flax to make sure it has become thick and gloopy, like an egg, then tip into the mix and blitz until smooth and thick.
Heat 1 tsp of coconut oil in a large frying pan over a medium heat and add tablespoon dollops of batter into the pan. Cook for a couple of mins on one side until the edges are browning, and bubbles have formed on top. Once the pale, white batter has turned a sandy colour, flip over with a spatula and cook for another few mins till dark golden brown. Set aside and keep warm while you repeat the process with the remaining batter, adding another tsp of coconut oil with each batch. You should make about 16 pancakes.
Pile the pancakes high between two plates, alternating the layers with spoonfuls of jam and yogurt. Dollop any remaining yogurt and another spoonful of jam on top then scatter over the nuts, seeds and berries to serve. Leftover jam will keep in the fridge for up to 1 week.

Thu, 16 Jul 2026 00:00:00 GMT

Low Carb 3 Minute Chocolate Cake

Ingredients

1/4 cup soy flour
1 tablespoon cocoa powder
1/4 teaspoon baking powder
5 (1 g) packets Splenda sugar substitute
2 teaspoons melted butter
1 tablespoon water
1 egg

Instructions

Blend the flour, cocoa, baking powder, splenda together in a Pyrex two-cup baking dish.
Add water, melted butter and egg and blend together thoroughly with a fork.
Cover with plastic wrap and cut a small vent in the top to vent.
Microwave on HIGH for 1 minute or until a knife comes out clean.
Cool a bit and eat warm with whipped cream.

Thu, 16 Jul 2026 00:00:00 GMT

Country-Style Breakfast Casserole

Ingredients

Cooking spray
8 ounces low-fat smoked link sausage
2 Tbsp. maple syrup
2 pounds frozen country-style hash brown potatoes
2 cups fat-free milk
1 1/2 cups egg substitute
2 slices low-fat American cheese diced
1 /4 cup shredded Parmesan cheese or grated
1/2 tsp. dry mustard
1 /4 tsp. pepper
2 Tbsp. green onions green part, finely snipped, optional

Instructions

Preheat the oven to 350 degrees F. Lightly spray a 13 x 9 x z-lncn baking pan with cooking spray.
In a medium skillet, cook the sausage over medium high heat for 3 to 4 minutes, or until browned, turning occasionally. Remove from the skillet and cut into bite size pieces. Wipe the skillet with paper towels; Return the
sausage to the skillet.
Pour in the maple syrup. Cook for 1 minute, stirring to coat.
Place the sausage in a single layer in the baking pan.
Top with the potatoes.
In a medium bowl, whisk together the remaining ingredients except the green onions. Pour over potatoes.
Bake for 1 hour,or until the center is set (doesn't jiggle when the pan is gently shaken).
Sprinkle with the green onions. Let cool for at least 10 minutes before cutting.

Thu, 16 Jul 2026 00:00:00 GMT

Low Carb Muffins

Ingredients

1.25 Cups Carbalose
1.25 Cups Heavy cream
.5 teaspoon Salt
3 each Eggs
1 tablespoon Butter

Instructions

Preheat oven to 400. Combine top three ingredients in a mixing bowl, and mix well with a hand mixture until solid dough is formed. Add melted butter, and eggs, and mix well again with a hand mixer. Spray a six muffin pan with non stick spray and add mixture to each cup. They should be about 3/4 full. Bake in the oven for 20 minutes or until the tops of the muffins just start to turn brown. Do not open the oven while cooking.

Thu, 16 Jul 2026 00:00:00 GMT

Sausage, Egg and Cheese Low Carb Bake

Ingredients

13 large Eggs
2 cups Fiesta Shedded Cheese
1 pound Jimmy Dean's Sage Sausage
2 teaspoons Salt
1 teaspoon Black pepper

Instructions

Brown sausage. Drain.
Whisk eggs. Add salt & pepper to taste.
Layer sausage on bottom of 9*13 glass casserole baking dish.
Layer one cup of cheese over sausage.
Pour whisked eggs over sausage and cheese.
Layer remaining cup of cheese over top.
Bake at 350 until eggs are done and cheese is melted and bubbly.

Thu, 16 Jul 2026 00:00:00 GMT

Low Carb Breakfast Sandwich

Ingredients

1 Portabella Mushroom Cap
2 Slices Bacon
1 Slice Muenster Cheese
1 Egg
1 Stalk Green Onion
Dash Hot Sauce
Vegetable Cooking Spray
Salt and pepper to taste

Instructions

Pre Heat oven to 350 degrees
While oven is warming up, remove stem, scrape gills from underside with spoon and wash the portabello under cold water. Pat dry with paper towel
Spray both sides of mushroom with cooking spray and place mushroom on greased baking sheet.with the underside up
Break up muenster cheese slice into small pieces and place into mushroom cap.
Crack Egg and drop on top of cheese inside of cap.
Place into oven for 20mins
While its baking, cook bacon on stovetop, drain on paper towel when done and chop finely into bits.
Chop green onion into small rings
When has set and time is up remove from the oven, let it sit for 3 minutes, put on plate, add salt, pepper and hot sauce to taste and garnish with bacon bits and green onion
ENJOY!

Thu, 16 Jul 2026 00:00:00 GMT

Chicken Shish Kabob Recipe

Ingredients

Marinade:
1 cup olive oil
1 cup Trader Joe's brand Island Soyaki (or an equivalent w/pineapple juice, sesame seeds, soy sauce, etc.)
1/2 cup soy sauce
1/2 cup lemon juice
1/4 cup dijon mustard
1/4 cup honey
1 tbsp chili powder
Kabobs:
2-3 boneless skinless chicken breasts, cut into 1 inch cubes
1 zucchini
1 yellow squash
8-10 baby Portabella mushrooms, cut in half
10+ baby heirloom tomatoes

Instructions

Combine all the marinade ingredients into a large mixing bowl and whisk together.
In a separate dish, put chicken cubes and ladle marinade in until it just covers the meat.
Cut the zucchini and squash into chunks. Add all veggies into the remaining marinade in mixing bowl.
Cover both dishes and refrigerate for 6-8 hours. If possible, check on it every few hours and shake it up to be sure all the flavors are getting into the meat and veggies.
Soak bamboo skewers in water for at least an hour before grilling in order to ensure that they wont burn on the grill.
Preheat your grill, I set mine at high. I also add a bit of water and some liquid smoke to the bottom try of my indoor grill.
Take chicken and veggies out of refrigerator and put on skewers, alternating orders. Once you have all the skewers ready to go, put them on the grill and cover, then turn after 2-3 minutes and let cook on other side for 3 minutes. Remove from grill. I serve this with couscous but feel free to be creative!

Thu, 16 Jul 2026 00:00:00 GMT

Beef wellingtons with garlic mash

Ingredients

1 bulb garlic
400 g (14oz) green beans, trimmed
12-15 slices of Parma ham
300 g (11oz) spinach
200 mL (7fl oz) single cream
2 tbsp. horseradish
Flour, to dust
2 x 320 g sheets ready-rolled puff pastry
Half fillet of beef, about 1kg (2lb 2oz) cut into 6 slices, or 6 fillet steaks, about 150g (5oz) each
1 egg, beaten
1 (2lb 7oz) white floury potatoes, such as Maris Piper, peeled and cut into large even-sized pieces
25 g (1oz) butter
2 tbsp. milk

Instructions

Preheat oven to 200°C (180°C fan) mark 6. Slice off tops of garlic bulbs and wrap in tin foil. Roast for 30-35min or until soft. Leave to cool.
Meanwhile, bring a medium pan of water to the boil and cook beans for 3min until al dente. Immediately run under cold water until cool. Cut 3 pieces of ham in half lengthways. Divide beans into six bunches, wrap each in a piece of ham and transfer to a baking tray. Chill.
Put spinach in a colander in the sink and pour over a kettleful of boiled water. Leave until cool enough to handle. Lifting up handfuls at a time, firmly squeeze out any liquid, then put spinach into a food processor. Stir in 100ml (31⁄2fl oz) cream, horseradish and plenty of seasoning, then whiz to combine. (If preparing by hand, finely chop spinach, then stir through cream and horseradish.) Set aside.
On a lightly floured surface, roll out first sheet of pastry to 38 x 23cm (15 x 9in), then cut into three 12.5 x 23cm (5 x 9in) rectangles. Place a piece of ham in centre of each, then top each with a steak and a sixth of the spinach mixture. Fold remaining ham over top of spinach. Brush pastry with a little egg, fold over and press sides together, trimming and discarding any pastry that extends beyond the parcel. Press edges together with a fork, and brush parcels with egg. Repeat with remaining pastry. Put on a large baking sheet and chill for 10min.
Turn oven up to 220°C (200°C fan) mark 8. Put potatoes into a large pan, cover with cold water and bring to boil. Bubble for 15min or until potatoes are cooked (check by pushing a knife through one: it should go through easily). Drain and leave to steam dry in colander for 10min. Return potatoes to empty pan, carefully squeeze garlic out of skins into pan; mash well with the rest of the cream, butter and milk.
Meanwhile, cook beef parcels for 20min (medium rare) or 25min (medium). Add bean bundles for last 12min. Leave to rest for 5min, then serve beef, beans and mash with extra horseradish, if you like.
Like this? You'll love...
Venison Wellington
Beef Wellington with a twist
Individual chicken Wellingtons
Classic chilli con carne

Thu, 16 Jul 2026 00:00:00 GMT

High Protein egg, cottage cheese, veggie frittata

Ingredients

Here's a simple gourmet, high-protein, and low-carb breakfast recipe that includes eggs and cottage cheese along with other common kit
**Cottage Cheese and Veggie Frittata**
Ingredients:
* 6 eggs
* 1/2 cup cottage cheese
* 1/2 cup chopped bell peppers
* 1/2 cup chopped spinach
* 1/4 cup diced onions
* 1/4 cup chopped cherry tomatoes
* Salt and freshly ground black pepper to taste
* 1 tablespoon olive oil
* Optional: fresh herbs such as parsley chives, or dill

Instructions

Instructions:
1. Preheat the oven to 375°F (190°C).
2. Crack the eggs into a large mixing bowl, and add the cottage cheese. Season with salt and pepper and whisk until well combined.
3. Heat the olive oil in a cast-iron or oven-safe skillet over medium heat. Add the diced onions and cook for about 3 minutes until softened.
4. Add the bell peppers and spinach to the skillet and cook for another 2-3 minutes.
5. Pour the egg and cottage cheese mixture into the skillet, ensuring that it covers the vegetables evenly.
6. Sprinkle the chopped cherry tomatoes on top, along with any optional fresh herbs you'd like to add.
7. Cook the frittata on the stovetop for about 4-5 minutes without stirring.
8. Transfer the skillet to the oven and bake for 20-25 minutes, or until the eggs are set and lightly golden on top.
9. Remove from the oven and allow to cool for a few minutes before slicing and serving

Thu, 16 Jul 2026 00:00:00 GMT

Teen Age Boy Inexpensive and Easy Lunch/Dinner - Seasoned Beef

Ingredients

1 lb ground beef or 1 lb turkey
1/4 cup margarine or 1/4 cup butter
5 cups water
1 cup cheddar cheese (optional)
one box Rice-A-Roni (beef flavor, family size)

Instructions

In a 4-6 quart skillet or pot cook 1 pound ground beef or turkey until cooked and no longer pink.
drain meat.
Sitir in rice-vermicelli mix, 1/4 cup margarine or butter, 5 cups water and special seasonings.
bring to a boil.
cover and reduce heat to medium low and simmer 20-25 minutes or until rice is tender.
OPTIONAL: top with 1 cup cheddar cheese.
OPTIONAL: stir in 1 1/2 cups corn during the last 3 minutes of simmering and/or OPTIONAL.
stir in 1 1/2 cups chunky salsa just before serving.

Thu, 16 Jul 2026 00:00:00 GMT

Sweet potato toasts with curried chickpeas

Ingredients

3 large sweet potatoes (about 350g), trimmed and thinly sliced lengthways into 12
rapeseed oil, for brushing (about 1 tsp)
2 tbsp rapeseed oil
150g celery, finely chopped
3 garlic cloves, finely grated
2 tbsp mild curry powder
1 tsp cumin seeds
400g can chopped tomatoes
2 tbsp tomato purée
1½ tsp vegetable bouillon powder
2 x 400g cans chickpeas, drained
365g frozen spinach
⅓ x 30g pack of coriander, chopped

Instructions

Heat the oven to 200C/180C fan/gas 6. Brush the sweet potato slices with a little oil, arrange in a single layer on a baking tray, then bake for 20-25 mins. Check towards the end to make sure they are not catching – move around if the slices near the edges of the tray are browning faster than the ones in the middle.
For the chickpeas, heat the oil in a large pan over a medium heat and fry the celery for 5 mins, stirring frequently. Add the garlic, curry powder and cumin seeds, stir briefly, then tip in the tomatoes, tomato purée and bouillon. Stir in the chickpeas and frozen spinach, then cover and simmer for 15 mins. Stir in the coriander.
Divide half the chickpeas between six pieces of the sweet potato toast, and serve three toasts per person. Cool and chill the rest to eat another day. To serve, reheat the chickpeas in a pan over a low heat with a splash of water until piping hot. Briefly heat the sweet potato slices in a dry frying pan over a low heat, watching carefully so they don't burn. Will keep chilled for three days. This recipe is part of our free 7-day healthy diet plan. This easy-to-follow, nutritionist-created plan will inspire you to cook and eat more healthily. Nourish yourself with seven days of meals, snacks and treats.

Thu, 16 Jul 2026 00:00:00 GMT

Quick Vegetarian 7-Layer Dip for a Party (With Variations)

Ingredients

1 (16-ounce) container sour cream
1 (1-ounce) package taco seasoning
2 (16-ounce) cans vegetarian refried beans
1 (16-ounce) jar tomato salsa
2 cups shredded lettuce
1 large tomato, diced
2 avocados
Juice of 1 lime
1/2 cup chopped green onions
2 cups shredded sharp cheddar cheese
1 (4-ounce) can black olives, sliced
1 bag tortilla chips

Instructions

Gather the ingredients.
In a small bowl, mix together the sour cream and the packet of taco seasoning. Chill this mixture in the refrigerator for 30 minutes to allow the flavors to combine.
In a small saucepan, combine the vegetarian refried beans and salsa. Heat on medium until evenly blended, about 5 to 7 minutes. Remove from the heat and allow it to cool.
Dice the avocado, place in a medium bowl and toss with the juice of 1 lime. Set aside.
In a 9 x 13-inch pan, spread the cooled beans and salsa in an even layer.
Spread the spiced sour cream over beans.
Layer the cheese and olives.
Then the lettuce, tomatoes, avocados, and green onions.
Serve your 7-layer dip with tortilla chips.

Thu, 16 Jul 2026 00:00:00 GMT

Amy Truong Zucchini Low-Carb Lasagna

Ingredients

1 1/4 lbs ground buffalo meat
1 medium white onion, chopped
4 roma tomatoes, chopped
2 (6 ounce) cans tomato paste, no salt added
1 garlic clove, minced (add more or less to suit your taste)
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried thyme
3/4 cup water
1 teaspoon black pepper
2 eggs
1 1/2 cups cottage cheese or 1 1/2 cups ricotta cheese
1 teaspoon crushed red pepper flakes
1 teaspoon sriracha sauce
2 cups mozzarella cheese, shredded (divided in half)
2 teaspoons flour
4 zucchini, sliced lengthwise
1/2 cup parmesan cheese, shredded
garlic-infused olive oil (to oil pans)

Instructions

Pre-heat oven to 375 degrees.
Oil pan with garlic infused olive oil. Fry meat and onions until meat is brown and onions are tender. Drain fat.
Return meat and onions to pan and add next eight ingredients (through black pepper). Bring to a boil.
Reduce heat. Occasionally stirring.
Beat egg in a small bowl.
Add cottage cheese, red pepper flakes, sriracha sauce, 1 cup of mozzarella and flour. stir unitl mixed.
Oil bottom of large lasagna dish with garlic infused olive oil.
Add 1/2 of meat mixture. Top with half of sliced zucchinis. Add all of cottage cheese mixture. Top with remaining meat mixture, followed with layer of remaining zucchini slices.
Top with remaining half of shredded mozzerella cheese.
Top with parmesean cheese.
Sprinkle with additional black pepper and red pepper flakes (optional).
Bake uncovered for 40 minutes.
Let cool for 30 minutes (to prevent watery run between servings).

Thu, 16 Jul 2026 00:00:00 GMT

Whole Grain Carob Brownies With Dates

Ingredients

3/4 cup chopped dates, lightly packed
water (enough to fill the spaces between the dates in the measuring cup)
1 cup whole wheat flour
1/3 cup brown rice flour
1/3 cup carob powder
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup oil (I used extra-virgin olive oil and extra-virgin sunflower oil)
1 -2 tablespoon molasses (I recommend unsulphured Blackstrap)
1/4 cup water
2 teaspoons vanilla
1 tablespoon rum (or other alcohol such as brandy or whisky)
1 teaspoon orange zest (optional)
1/3-1/2 cup carob chips (optional)
1/3-1/2 cup chopped walnuts (optional)

Instructions

Preheat oven to 350°F.
Lightly grease a 8"X8" pan.
Put the dates and their water in a small saucepan.
Bring to a boil, stirring often.
When the dates look like a paste, remove from the heat.
Put the bottom of the saucepan in cold water.
In a medium bowl, sift together the flours, carob powder, baking powder and salt.
In a small bowl, whisk together the cooled date paste, oil, molasses, water, vanilla and alcohol.
Pour the liquid ingredients into the dry ones and stir. If using optional ingredients, only mix roughly. If not, mix well.
If using, add the zest, chips, nuts and finish mixing.
Pour the batter in the pan and spread it evenly with a spatula.
Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

Thu, 16 Jul 2026 00:00:00 GMT

Low Carb Vegetarian Mexican Breakfast Casserole

Ingredients

1 tablespoon olive oil
1 onion
1/2 bell pepper
2 garlic cloves, minced
8 ounces Morningstar Farms grillers, crumbles
5 slices pickled jalapeno chilies, chopped
2 cups cheddar cheese, shredded
1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon dried oregano
1/4 teaspoon paprika
1 tablespoon cumin
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup salsa
12 eggs
1/2 cup light cream

Instructions

Preheat oven to 350F and grease a 9x13 pan.
Saute onion and pepper in olive oil until onions are translucent.
Add minced garlic and saute for 1 minute.
Add Morningstar crumbles and chopped jalapenos. Cook until heated through.
Add spices to crumbles and mix thoroughly. Remove from heat.
Scramble eggs. Add cream, 1 1/2 C shredded cheese, and salsa.
Mix crumble mixture and egg mixture. Pour in pan.
Bake for 30 minutes, top with cheese, and bake for 15 more minutes.
Let stand 15 minutes before serving.

Thu, 16 Jul 2026 00:00:00 GMT

Grilled Vegetable Soup with Goat Cheese Toasts

Ingredients

1 small eggplant, sliced lengthwise 1/2 inch thick
1 medium zucchini, sliced lengthwise 1/2 inch thick
1 medium yellow squash, sliced lengthwise 1/2 inch thick
1 medium red onion, cut crosswise into 4 slices
2 teaspoons olive oil plus more for brushing
1/2 each medium red and yellow bell pepper, halved lengthwise, or 1 whole red or yellow bell pepper, quartered lengthwise
2 garlic cloves, minced
1 1/2 pounds ripe tomatoes, coarsely chopped
3 cups chicken stock or canned low-sodium broth
Salt and freshly ground pepper
1 tablespoon finely chopped fresh basil
1 1/2 teaspoons finely chopped fresh oregano
4 thick slices of country bread
3 ounces mild goat cheese, at room temperature
1 tablespoon heavy cream (optional)

Instructions

Light a grill or preheat the broiler. Brush the eggplant, zucchini, yellow squash and onion with olive oil. Grill the pepper quarters, skin sides down, for about 12 minutes, or until charred. Grill the eggplant, zucchini, squash and onion, turning occasionally, until tender but still firm: 6 to 8 minutes for the zucchini, squash and onion and 8 to 10 minutes for the eggplant. Peel the peppers and cut all the grilled vegetables into 1/2-inch dice.
Heat the 2 teaspoons oil in a large nonreactive saucepan. Add the garlic and stir over moderate heat until fragrant. Add the tomatoes, chicken stock, salt and pepper and simmer, stirring, for 10 minutes. Add the grilled vegetables, 1 1/2 teaspoons of the basil and the oregano and simmer, stirring, for 3 minutes longer.
Grill the bread until toasted. Combine the cheese, remaining 1 1/2 teaspoons basil and a generous grinding of pepper and stir until smooth; stir in the cream. Spread the goat cheese on the warm toasts and serve with the soup.

Thu, 16 Jul 2026 00:00:00 GMT

Low Carb Sausage & Egg Breakfast Cups

Ingredients

1 pound Sausage (pork, chicken or turkey)
to taste salt
to taste Pepper
1/4 teaspoon Garlic powder
1/4 teaspoon Onion powder
1/4 teaspoon Paprika
1/4 teaspoon Parsley
6 large Eggs
1 cup Cheddar cheese shredded
1/4 cup Spinach chopped
1/4 cup Tomatoes diced

Instructions

1. Mix sausage, salt, pepper, garlic powder, onion powder, and paprika in a bowl until well combined.
2. Grease a muffin tin and start to form shells with the sausage mix. Cover the sides and leave room in the middle for the eggs.
3. In a separate bowl, mix the eggs, salt and pepper.
4. Pour egg mixture into the middle of each cup.
5. Optional: top with shredded cheese, tomatoes, spinach, or toppings of your choice.
6. Bake at 350* F for 30 minutes.

Thu, 16 Jul 2026 00:00:00 GMT

Low Carb Oatmeal Pancakes

Ingredients

1/2 cup old-fashioned oatmeal
1/4 cup fat-free cottage cheese (or tof u)
4 egg whites (or 2 whole eggs)
1 teaspoon vanilla extract
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
3/4 cup blueberries (optional)
1/4 cup chocolate chips (optional)
1 teaspoon cocoa (optional)
1/2 banana (optional)

Instructions

Place all ingredients in a blender; blend until smooth.
Spray a frypan with veggie spray; pour batter into frypan making two large cakes or 4 smaller cakes. Cook until bubbles aprear around the edges and the edges look dry; flip and cook the other side.
Serve hot with margarine and lemon or syrup or jam or freeze and reheat in a toaster.

Thu, 16 Jul 2026 00:00:00 GMT

Low Carb Baked Meatballs and Zucchini Spagehtti

Ingredients

1 pound beef
1 pound italian sausage
2 teaspoon dry minced onion
1/2 teaspoon garlic powder
1/2 cup Parmesan 2 ounces
2 eggs
1/2 teaspoon salt
1/4 teaspoon pepper
Zucchini

Instructions

For meatballs:
Mix all ingredients in bowl with fingers. Mix until no longer slimy from eggs. Shape in golf ball sized pieces. Place on large baking sheet with sides. Bake at 375F degrees for 15-20 minutes. Rinse in colander to remove leaked cheese and egg.
For zucchini noodles:
Trim ends of zucchini. Using wise julienne blade, shred lengthwise into noodle like strips. Saute in butter until slightly limp, but not mushy. Season with salt and pepper.

Thu, 16 Jul 2026 00:00:00 GMT

Meatless Meals for the Nine Days with a Global Twist | The Nosher

Ingredients

1-2 cups cooked rice (preferably jasmine or basmati brown)
1 small can crushed pineapple
¼ cup soy sauce
1 Tbsp ketchup
1 Tbsp brown sugar
1 tsp sesame oil
1 cube frozen chopped garlic or 2 tsp fresh chopped garlic
1 tsp corn starch dissolved in 1 Tbsp cold water to form a slurry.
1 tsp canola oil

Instructions

Strain the pineapple from the juice set aside.
Heat the canola oil in a skillet on medium heat. Saute garlic until fragrant and translucent, about 2 minutes. Add the strained pineapple juice, soy sauce, ketchup, brown sugar and sesame oil and bring to a gentle boil to reduce slightly.
Add the corn starch slurry and stir until mixture thickens. Add in crushed pineapple and pour over rice, tossing to combine thoroughly.

Thu, 16 Jul 2026 00:00:00 GMT

Vegetarian Zucchini & Cucumber Low Carb/Calorie Lasagna for

Ingredients

1/4 zucchini
1/4 cucumber
3/4 cup spaghetti sauce
3 tablespoons reduced fat parmesan cheese
1 garlic clove
3 white button mushrooms

Instructions

Peel zucchini and cucumber with a vegetable peeler to get long wide strips
Layer some of the sauce in a mini loaf pan.
Now alternate layers of zucchini/sauce/cucumber/sauce.
At one point slice the mushrooms and chop the garlic and add it to one layer.
On the second to last layer, add the parmesan cheese
Finish with the last of the sauce.
Bake at 325 degrees for 30 minutes.

Thu, 16 Jul 2026 00:00:00 GMT

Spinach and Artichoke Chicken Wellingtons

Ingredients

4 5- to 6-ounce boneless, skinless, chicken breasts
1 teaspoon salt
¼ teaspoon black pepper
1 tablespoon Italian seasoning
olive oil
3 tablespoons butter softened
3 ounces cream cheese (softened)
¼ cup grated Parmesan cheese
¾ cup grated Monterey Jack cheese
1 cup frozen chopped spinach (thawed (about 10 ounces))
¾ cup chopped artichokes hearts
½ teaspoon garlic powder
1 sheet puff pastry (defrosted)
1 egg (beaten)

Instructions

Season the chicken breasts with salt, pepper and Italian seasoning. Fold the short end of the chicken breast under the larger end to make the chicken breast into a rounded shape rather than oblong and secure with a toothpick. Pre-heat a skillet over medium-high heat. Add the olive oil and brown the chicken breasts on both sides. Remove the toothpicks and set the chicken breasts aside to cool.
Preheat oven to 425°F.
Squeeze the liquid out of the defrosted frozen spinach. Combine the softened butter and cream cheese in a bowl and fold in the Parmesan cheese, Monterey Jack cheese, spinach, artichoke hearts and garlic powder. Season with salt and pepper.
Roll out puff pastry to a 12-inch by 12-inch square. Cut the pastry into 4 equal 6-inch squares. Spread a quarter of the spinach mixture in the center of each square of puff pastry. Place a chicken breast on top of each pile of spinach. Fold the puff pastry up around the chicken, pinching the seams shut. You may have to gently stretch the dough to cover the chicken breast. Place the seam side down on a baking sheet and brush the outside of the dough with the egg wash. Bake for 25 to 30 minutes, until puff pastry is browned and chicken reaches an internal temperature of 165°F.

Thu, 16 Jul 2026 00:00:00 GMT

Beany Beef And Barley Broth Recipe

Ingredients

1/4 cup water
1/2 lb lean ground beef
2 large onions, diced
6 carrots, halved lengthwise and sliced
2 baby beets, chopped
4 cloves garlic, minced
1 cup red wine
5 cups beef or rich chicken broth
2 cups water
29-oz canned tomatoes with juice
5 fl. oz low-sodium V8 cocktail
1 2/3 cups roasted tomato sauce (or chunky tomato sauce)
1 tsp Worcestershire sauce
5 oz adzuki beans, soaked overnight
6 oz kidney beans, soaked overnight
10 oz cucumber, grated
2 bay leaves
3 sprigs fresh thyme
1 tsp dried oregano
1 tsp dried basil
1 tsp paprika
1/2 tsp black pepper
35 fresh Romano beans (Italian flat beans), shelled (you can also use fresh or frozen baby lima beans)
7.5 oz sweet potato, peeled and diced
1 cup pot barley
19 oz can small red Mexican beans, drained and rinsed
1 lb fresh or frozen green beans, chopped

Instructions

Heat water in a large stockpot over medium-high.
Add ground beef and cook until browned, stirring to crumble.
Add onions, carrots and beets and cook, stirring, until the onions begin to turn golden - about 8-9 minutes. See Photo
Add garlic and cook 1 minute longer, until fragrant.
Stir in wine and cook over high heat, stirring well, to dislodge the fond from the pot and reduce slightly.
Add broth, water, tomatoes, V8, tomato sauce, Worcestershire, soaked beans and grated cucumber.
Stir in bay leaves, thyme, oregano, basil, paprika and pepper, then bring to a boil.
Reduce heat and simmer, covered, for 3 hours.
Stir in the freshly shelled Romano beans, sweet potato and barley and cook 1 hour further, until beans are tender. Remove bay leaves and thyme stems.
Add canned and frozen beans, uncover and cook at a brisk simmer for 30 minutes.

Thu, 16 Jul 2026 00:00:00 GMT

Low Carb Chicken & Black Bean Soup

Ingredients

1 -2 cooked boneless skinless chicken breast, cut into chunks
1 (15 ounce) can black beans, drained
1 1/2 cups low sodium chicken broth
1 tablespoon tomato paste
1/2 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon onion powder
1/8 teaspoon garlic powder
1/8 teaspoon cayenne
2 ounces sharp cheddar cheese
2 tablespoons sour cream

Instructions

Mix ingredients together in a large pot except sour cream.
Simmer for 15 minutes. Stir in the sour cream before serving.
Serve with low carb pita chips.

Thu, 16 Jul 2026 00:00:00 GMT

Zucchini Lasagna

Ingredients

3 large zucchini (about 1 ¼ pounds)
2 teaspoons kosher salt
1 teaspoon extra-virgin olive oil
1 garlic clove, halved
12 oven-ready lasagna noodles (from a 9-ounce box)
4 cups marinara sauce (from a 42-ounce jar)
1 cup whole-milk ricotta cheese
1.25 cups Parmesan cheese, grated (about 2 ½ ounces)
8 ounces fresh mozzarella cheese, thinly sliced
0.25 cup loosely packed torn basil leaves
1 teaspoon black pepper

Instructions

Prepare oven: Preheat oven to 375°F.
Slice zucchini: Line a large baking sheet with paper towels. Using a mandoline, shave zucchini lengthwise into very thin strips. Place about one-third of the strips in a single layer on paper towels; sprinkle evenly with about one-third of the salt. Top with another layer of paper towels; repeat process twice. Let stand 10 minutes; gently press strips with paper towels to remove excess moisture.
Prepare pan: Rub inside of a 13-x9-inch (3-quart) glass baking dish with olive oil; rub entire inside surface with cut sides of garlic.
Layer lasagna: Place 3 lasagna noodles in bottom of prepared dish. (They will not cover entire surface but will expand when cooked.) Top with 1 cup marinara sauce, spreading evenly to cover noodles. Top evenly with 1⁄4 cup ricotta, 1⁄4 cup Parmesan, and 2 ounces mozzarella. Cover with about one-fourth of the zucchini strips; sprinkle with about 4 teaspoons basil and 1⁄4 teaspoon pepper. Repeat layers twice. Layer with remaining 3 noodles, 1 cup marinara sauce, and 1⁄4 cup ricotta. Top with 1⁄4 cup Parmesan and remaining 2 ounces mozzarella. Arrange remaining zucchini strips on top in a lattice design. Sprinkle with remaining 1⁄4 cup Parmesan and 1⁄4 teaspoon pepper.
Bake lasagna: Cover with foil; bake in preheated oven 45 minutes. Remove foil; bake until top is lightly browned and noodles are tender, about 20 minutes more. Let stand at least 15 minutes before slicing.

Thu, 16 Jul 2026 00:00:00 GMT

Instant Pot Egg Casserole Is the Easiest Way to Feed Lots of Hungry People

Ingredients

8 large eggs
1/2 cup whole milk
1 teaspoon kosher salt, divided
1/2 teaspoon black pepper, divided
1 teaspoon olive oil
8 ounces breakfast sausage links (about 5 links)
1 cup chopped yellow onion (from 1 medium onion)
1 cup chopped red bell pepper (from 1 medium bell pepper)2 Tbsp. minced fresh chives
4 ounces mild cheddar cheese, shredded (about 1 cup)
1 cup water
Sour cream, for serving

Instructions

Whisk together eggs and milk in a medium bowl until well combined. Stir in 1/2 teaspoon of the salt and 1/4 teaspoon of the black pepper. Set aside.
Set the Instant Pot to "Sauté." Add oil, and heat until oil shimmers. Add the sausage links, and cook, stirring often, until browned, about 4 minutes. Add onion and bell pepper; cook, stirring often, until vegetables are tender and onion is translucent, 4 to 5 minutes. Stir in the chives and remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper. Remove sausage mixture from Instant Pot.
Line the outside of an 8-inch springform pan with aluminum foil. Spread cheese evenly on bottom of pan. Top evenly with sausage mixture.4. Place the grate insert (or a trivet or steamer basket) inside the Instant Pot. Pour water into the Instant Pot. Place prepared pan on the grate insert in Instant Pot. Pour egg mixture over sausage mixture. Cover the Instant Pot, and set to 12 minutes on High pressure.
Carefully release the pressure valve according to manufacturer's instructions. Removelid, and let stand 10 minutes. Using aluminum foil or tongs, remove the pan from theInstant Pot. Remove the casserole from the pan, and cut into 8 slices. Serve warm or at room temperature with sour cream.

Thu, 16 Jul 2026 00:00:00 GMT

Low Cal Hamburger Minestrone Recipe

Ingredients

1 pound ground beef 93%
1 medium onion chopped
1 tablespoon minced garlic- more if you like
1 cup of thin chopped celery
2 cups of water
1 zucchini chopped
1 summer squash chopped
2 cups of cole slaw mix (if not just use shredded cabbage)
1/2 cup of uncooked elbow macaroni or broken pasta
2 boulion cubes or granule packets about 2 teaspoons
1 teaspoon of Italian Seasoning
1 can (28 ounces) whole tomatoes undrained
1 cup of kidney beans
salt and pepper to your taste.

Instructions

Cook ground beef, onion and garlic in pot until beef is brown,
stir in the remaining ingredients, breaking up tomatoes.
heat to a boiling
cover and simmer for about 1/2 hour, until macaroni is tender. I like it cooked longer to mesh the flavors together more.
Serve with grated cheese if desired.

Thu, 16 Jul 2026 00:00:00 GMT

Low carb Egg Roll in a Bowl

Ingredients

1 lb of ground sausage
1 - 8 oz bag of shredded cabbage
2 tablespoons of low sodium soy sauce
1 tablespoon of powdered ginger
1 teaspoon of garlic powder
1 package Uncle Ben’s Ready Rice / Brown or White
3 tablespoons of sweet sour sauce

Instructions

Cook sausage stirring and crumbling until cooked through. Stir in Cabbage, garlic, ginger, soy sauce, and stir. Cover and simmer. Prepare rice as instructed on package. Add rice when done along with sweet and sour sauce. Simmer for another 10 min. Top with wonton strips if desired.

Thu, 16 Jul 2026 00:00:00 GMT

Middle Eastern Meat Flatbreads (Lahm Bi Ajeen)

Ingredients

1 cup (227g) water lukewarm
2 1/4 teaspoons table salt
3 3/4 cups (450g) King Arthur Unbleached All-Purpose Flour
1 1/2 teaspoons granulated sugar
1 teaspoon instant yeast
1/2 cup (113g) plain Greek yogurt*
1/2 cup (100g) extra-virgin olive oil plus more for drizzling
1 large onion finely chopped (about 2 cups)
1 cup (200g) extra-virgin olive oil
1 pound (454g) ground beef ground lamb or a mix of the two
1 tablespoon baharat*
1 1/2 teaspoons table salt
3 to 4 tablespoons (45g to 60g) harissa paste*
1/2 cup (71g) pine nuts
matbucha and tahini sauce for serving; optional

Instructions

To make the dough: In a liquid measuring cup, combine the water and salt, stirring to dissolve the salt. In a large bowl, whisk together the flour, sugar, and yeast. Make a well in the middle and add the water mixture, yogurt, and olive oil. Mix together with your hands to form a shaggy dough.
, Turn the dough out onto a lightly floured surface and knead for about 1 minute. Form into a rough ball, then place in a greased bowl and turn to coat so that the dough is lightly greased. Cover and let the dough rest at room temperature until it doubles in size, 1 to 2 hours.
, To make the topping: In a medium saucepan, combine the onion and oil (you want the oil to just cover the onion). Bring to a bare simmer over medium heat, then reduce the heat to low, cover, and cook. Stir occasionally to keep the onions from sticking, until they’re very tender, about 30 minutes.
, Stir in the ground meat, baharat, and salt. Increase the heat to bring the mixture just to a boil, then reduce the heat to low, cover the pan, and continue cooking, stirring occasionally and breaking up the meat into small bits with a wooden spoon, until the meat is cooked through and very tender, about 30 minutes.
, Strain the mixture through a mesh sieve. Discard the oil or reserve it for other cooking needs (see “tips” below).
, Let the mixture cool, then stir in the harissa and pine nuts. Adjust harissa and salt to taste.
, Preheat the oven to 500°F with racks in the upper lower thirds. Lightly grease two baking sheets with olive oil or line with parchment.
, To shape the lahm bi ajeen: Transfer the dough to a generously oiled work surface and divide it into 15 pieces (about 60g each). With oiled hands, roll each piece into a round ball, then use your hands to flatten each ball into a rough disk about 4" in diameter. Transfer the rounds to the prepared baking sheet, then repeat with the other balls of dough, dividing them among the sheets as you work.
, Evenly divide the meat mixture between all 15 disks (about 2 heaping tablespoons meat per piece), and then use your hands to spread it over the surface, leaving a 1/2" border.
, Bake the lahm bi ajeen for 18 to 20 minutes, rotating halfway through, until the dough is golden brown. Enjoy the lahm bi ajeen while warm with a side of tahini sauce and matbucha (see "tips" below).
, Storage information: The filling can be made up to 3 days in advance and stored in an airtight container in the fridge. Baked lahm bi ajeen freeze well: Wrap them individually and take them out as needed. Defrost them in the refrigerator overnight, then reheat in a toaster oven.

Thu, 16 Jul 2026 00:00:00 GMT

One-pot braised lamb breast with beans, carrots & mint

Ingredients

2 boneless lamb breasts (about 1.4kg in total)
6 garlic cloves, finely chopped
small bunch of rosemary, needles picked and chopped, stalks reserved
1 lemon, zested
1 tbsp sunflower oil
3 carrots, cut into small chunks
1 onion, finely chopped
1 glass of white wine (or use a total of 400ml stock)
300ml lamb or chicken stock
2 x 400g cans flageolet beans, drained but not rinsed
large bunch of mint, leaves picked and finely chopped
small bunch of parsley, leaves picked and finely chopped
3 tbsp capers, drained and finely chopped
2 anchovy fillets, finely chopped (optional)
1 tbsp Dijon mustard
2 tbsp red wine vinegar
100ml olive oil

Instructions

Put the lamb on a chopping board, flesh-side up, and season all over generously. Scatter over the garlic, chopped rosemary and lemon zest, then roll up tightly lengthways and secure with kitchen string.
Heat the oven to 170C/150C fan/gas 3. Heat the oil in a large flameproof casserole over a medium-high heat and brown the lamb until deeply golden all over, about 10-15 mins. Lift onto a plate, then tip the carrots, onions and rosemary stalks into the pan, and cook for 10 mins until just starting to colour. Pour in the wine, if using, and stock, and bring to a simmer. Nestle the lamb into the veg mixture, then cover and transfer to the oven for 3 hrs, turning the lamb once or twice until tender.
Meanwhile, make the mint sauce by combining the herbs, capers and anchovies, then whisking in the mustard, vinegar, and olive oil. Season and set aside. Can be made up to a day ahead and chilled. Or, blitz all the ingredients together in a food processor or mini chopper.
When the lamb is tender, lift it onto a board to rest. Strain the veg over a heatproof jug, reserving the roasting juices. Return the vegetables to the casserole. Spoon off as much fat as you can from the reserved roasting juices, then pour this over the veg along with the beans. Set the casserole over a low heat for 15-20 mins to warm the beans. When the beans are hot and the lamb has rested, carve the lamb into thick slices and serve with the beans, with the mint sauce on the side.

Thu, 16 Jul 2026 00:00:00 GMT

Baked Mashed ' Taters With Garlic And 'maters And Stuff Recipe

Ingredients

7 large potatoes
3 garlic cloves, chopped fine
1 large tomato, sliced thin
1/4 cup grated onion
1/4 lb butter ( 1 stick), softened
1/2 cup sour cream
salt
fresh ground Black Pepper
1/4 cup parmesan cheese, grated
1 cup mozzarella cheese, grated
Olive Oil

Instructions

Bake the potatoes to done, when cool enough gut them into a large bowl
To that add garlic, butter, sour cream, onion
Mash and mix very well, I use my stand mixer
Salt to taste
Pepper to taste
Taste the mix and make sure you like it... if 'taters are too thick you can add a bit of milk. Add salt and pepper as you see fit.
Now.....
Oil up a 9x13 baking dish with some Olive Oil
Add Mashed ' Taters and smooth out
Cover with Mozzarella Cheese
Cover again with sliced Tomato
Slide this all into a 350 degree pre-heated oven for about 15 minutes or until cheese is melted and tomatoes are starting to brown .
No rules here.... add or subtract as you wish. I like it just like this!!! Enjoy.

Thu, 16 Jul 2026 00:00:00 GMT

Leighdear's Buffalo Chicken Dip Goes Main Course (Low Carb)

Ingredients

8 boneless skinless chicken breasts (can use thighs, or both)
salt and pepper
1 tablespoon vegetable oil
3 ounces cream cheese, softened
1/2 cup ranch dressing
1/4 cup frank's hot sauce
1/4 teaspoon garlic powder
1/2 cup shredded cheddar cheese

Instructions

Preheat oven to 350°F.
Season chicken with salt and pepper.
Sauté in oil til browned.
Place in greased 13x9 baking dish.
Beat the cream cheese with a hand mixer until very smooth, then beat in Ranch dressing and hot sauce. (This is the only way to avoid small lumps of cream cheese). Stir in shredded cheese.
Spread over chicken in baking dish.
Bake at 350°F for approximately 20-25 minutes.

Thu, 16 Jul 2026 00:00:00 GMT

Low Carb Goat Cheese Gnocchi

Ingredients

1/2 cup soy flour, sifted
1/2 cup all-purpose flour, sifted
1 1/2 cups parmesan cheese, grated
3 large egg yolks, only
8 ounces goat cheese, softened
8 ounces cream cheese, softened

Instructions

Bring a large pot of water to a gentle boil.
Combine all ingredients in a large bowl. Use your hands and fingers to incorporate everything thoroughly into a dough ball. Break off a small handful of dough and place on a large wooden surface and roll it with both hands into a rope of about 1/2 to 3/4 inch thick and about one foot long. With a small knife, cut the rope into one inch sections. Continue making the little gnudi dumplings until all the dough is used up. You should have about 172 gnudis. Place them onto a cookie sheet lined with wax paper or non-stick foil.
Place a batch of about 30 gnudi in the boiling water at a time. After about 2-3 minutes they will float to the surface. After they have floated for about 15 to 30 seconds, remove them with a strainer to a large platter or large bowl. Repeat until all gnudi have been cooked. Top with your favorite sauce.

Thu, 16 Jul 2026 00:00:00 GMT

Meat Lovers Pasta

Ingredients

4 each rashers of bacon cut into medium-size strips
1 each chorizo sausage cut down the middle and diced
6 small rounds of salami (hot or mild, depending on your tastes)
1 large red onion peeled and chopped finely.
1 each clove of garlic
3 cups passata or 2 x 400g can diced tomatoes with herbs
salt and ground black pepper
250 gram spiral pasta
1/4 cup of chopped fresh parsley
Parmesan cheese to serve
1/2 each Capsicum diced
250 gram Beef Mince rolled into little balls

Instructions

Cook bacon and chorizo over a fairly high heat with a tiny amount of olive oil in a heavy-based frypan until the bacon starts to go slightly brown and the chorizo starts to release its flavours. Add salami, mince, onion, capsicum and garlic and cook until onions have softened and meat has browned.
Add passata, a few pinches of salt. Stir, bring to the boil, cover and reduce heat to a low simmer.
While the sauce is cooking, put a large pot of salted water on the stove to boil. Once at a rolling boil, add the spiral pasta and cook until almost tender (about 8 to 10 minutes). Drain pasta and add it to the sauce and allow the pasta to cook until al dente. Mix through the parsley and serve with lots of parmesan cheese and some nice crusty bread.

Thu, 16 Jul 2026 00:00:00 GMT

Engine 2 Raise the Roof Sweet Potato Vegetarian Lasagna

Ingredients

1 onion, chopped
1 garlic clove, chopped
8 ounces mushrooms, sliced
1 head broccoli, chopped
2 carrots, chopped
2 red bell peppers, seeded and chopped
1 (15 ounce) can corn, rinsed and drained
1 (12 ounce) package tofu
1/2 teaspoon cayenne pepper
1 teaspoon oregano
1 teaspoon basil
1 teaspoon rosemary
2 (25 ounce) jars vegan pasta sauce
2 (14 ounce) boxes whole grain lasagna noodles
16 ounces frozen spinach, thawed and drained
2 sweet potatoes, cooked and mashed
6 roma tomatoes, sliced thin
1 cup raw cashews, ground

Instructions

Pre-heat oven to 400 degrees.
Sauté the onion and garlic on high heat for 3 minutes in a wok or nonstick pan. Add the mushrooms and cook until the onions are limp and the mushrooms give up their liquid. Remove them to a large bowl with a slotted spoon. Reserve the mushroom liquid in the pan. Sauté the broccoli and carrots for 5 minutes and add to the mushroom bowl. Sauté the peppers and corn until just beginning to soften. Add them to the vegetable bowl.
Drain the tofu by wrapping in paper towels. Break it up directly in the towel and mix into the vegetable bowl. Add spices to the vegetable bowl and combine.
To Assemble:.
Cover the bottom of a 9-by-13-inch casserole with a layer of sauce. Add a layer of noodles. Cover the noodles with sauce. This way the noodles cook in the oven, saving time and energy. Spread the vegetable mixture over the sauced noodles. Cover with a layer of noodles and another dressing of sauce. Add the spinach to the second layer of sauced noodles. Cover the spinach with the mashed sweet potatoes. Add another layer of sauce, the final layer of noodles, and a last topping of sauce. Cover the lasagna with thinly sliced roma tomatoes.
Cover with foil and bake in the oven for 45 minutes. Remove the foil, sprinkle with the cashews, and return to the oven for 15 minutes. Let sit for 15 minutes before serving.

Thu, 16 Jul 2026 00:00:00 GMT

Frozen Peanut Butter Pie Low Carb

Ingredients

4 ounces cream cheese, softened
1/2 cup crunchy peanut butter
3/4 cup heavy cream
8 (1 g) packets Truvia

Instructions

Blend together cream cheese & peanut butter.
In another bowl, whip the cream to soft peaks & slowly add the Truvia.
Fold the whipped cream mixture into the peanut butter mixture.
Spoon into a prepared pie crust. Place in the freezer for at least an hour. This can be topped with shaved chocolate curls or lower carb chocolate sauce.

Thu, 16 Jul 2026 00:00:00 GMT

Crock Pot Cranberry Chicken-Low Carb

Ingredients

1 small onion, thinly sliced
1 cup fresh cranberries (unthawed) or 1 cup frozen cranberries (unthawed)
4 boneless skinless chicken breasts
1/4 cup lc catsup
2 tablespoons sugar twin brown sugar substitute
1 teaspoon dry mustard
2 teaspoons cider vinegar
salt

Instructions

In a 3-quart or larger electric slow cooker, combine onion, cranberries.
Arrange chicken on top.
In small bowl, mix ½ c water with catsup, sugar substitute, mustard and vinegar and pour over chicken.
Cover.
Cook at low setting until chicken is very tender when pierced (6 ½ to 7 ½ hours).

Thu, 16 Jul 2026 00:00:00 GMT

The Best Easy Beef and Broccoli Stir-Fry

Ingredients

3 tablespoons cornstarch, divided
1/2 cup water, plus
2 tablespoons water, divided
1/2 teaspoon garlic powder
1 lb boneless round steak or 1 lb charcoal chuck steak, cut into thin 3-inch strips
2 tablespoons vegetable oil, divided
4 cups broccoli florets
1 small onion, cut into wedges
1/3 cup reduced sodium soy sauce
2 tablespoons brown sugar
1 teaspoon ground ginger
hot cooked rice, for serving
toasted sesame seeds, for serving (optional)

Instructions

In a bowl, combine 2 tablespoons cornstarch, 2 tablespoons water and garlic powder until smooth.
Add beef and toss.
In a large skillet or wok over medium-high heat, stir-fry beef in 1 tablespoon oil until beef reaches desired doneness; remove and keep warm.
Stir-fry onion in remaining oil for 4-5 minutes until softened. Add the broccoli and cook for 3 minutes until the broccoli is tender but still crisp. Return beef to pan.
Combine soy sauce, brown sugar, ginger and remaining 1 tablespoon cornstarch and 1/2 cup water until smooth; add to the pan.
Cook and stir for 2 minutes.
Serve over rice and garnish with toasted sesame seeds (optional).

Thu, 16 Jul 2026 00:00:00 GMT

Vegetarian Low Cal/ Low Carb Stuffed Tomato

Ingredients

1 tomatoes
1/4 cup frozen chopped spinach
1/4 cup veggie crumbles
1 teaspoon chopped onion
herbs

Instructions

Cut tomato in half and carefully cut out pulp to save.
Chop tomato pulp and onion.
Mix semi-thawed crumbles, spinach, tomato, and onion, plus any spices you'd like.
Place tomato in sprayed pan and stuff with mixture, surround with any leftover mixture.
Spray with cooking spray and place in 350 degree oven.
Bake for about 45 minutes checking and repraying every 25 minutes.

Thu, 16 Jul 2026 00:00:00 GMT

Cashew curry

Ingredients

1 small onion , chopped
3-4 garlic cloves
thumb-sized piece ginger , peeled and roughly chopped
3 green chillies , deseeded
small pack coriander , leaves picked and stalk roughly chopped
100g unsalted cashews
2 tbsp coconut oil
1 ½ tbsp garam masala
400g can chopped tomatoes
450ml chicken stock
3 large chicken breasts (about 475g), any visible fat removed, chopped into chunks
155g fat-free Greek yogurt
10ml single cream (optional)
165g boiled or steamed greens (choose from spinach, kale, runner beans, asparagus or broccoli)

Instructions

Put the onion, garlic, ginger, chillies and coriander stalks in a small food processor and blitz to a paste.
Heat a large, non-stick frying pan over a medium heat. Add the cashews and toast for 1-2 mins until light golden. Set aside and return the pan to the heat. Add the oil and stir-fry the paste for 5 mins to soften. Add the garam masala and cook for a further 2 mins.
Add the tomatoes and stock to the pan. Mix well, then tip into a blender with the cashews and blitz until smooth. Return to the pan, season and bring to the boil, then lower to a simmer.
Cook for 30 mins until the sauce has thickened then add the chicken, cover with a lid and simmer for another 15 mins, until the chicken is cooked through. Add the yogurt and cream (if using), and stir well to make a creamy sauce.
Scatter with the coriander leaves and serve with the greens.

Thu, 16 Jul 2026 00:00:00 GMT

Crock Pot Beef and Bean Dinner

Ingredients

1 pound lean ground beef
12 ounces bacon, diced
1 cup coarsely chopped onion
2 (16-ounce) cans pork and beans
1 (15- to 16-ounce) can kidney beans, drained
1 (15- to 16-ounce) can butterbeans, drained
1 cup ketchup
1/4 cup brown sugar
2 teaspoons liquid smoke
3 tablespoons white vinegar
1 teaspoon salt
1/4 teaspoon freshly ground black pepper

Instructions

Gather the ingredients.
Brown ground beef in a skillet
Drain off fat and put beef in slow cooker/crock pot.
Brown bacon and onions.
Drain off fat from the bacon and onions.
Add bacon, onions and remaining ingredients to slow cooker/crock pot.
Stir together well.
Cover and cook on low 4 to 9 hours.
Serve and enjoy!

Thu, 16 Jul 2026 00:00:00 GMT

Low Carb Hamburger Bun

Ingredients

2 teaspoons olive oil
1 extra large egg
1 pinch salt
3 tablespoons flax seed meal (ground flax seeds)
1 tablespoon soy protein isolate
1/2 teaspoon baking powder
1/4 teaspoon sesame seeds (optional)

Instructions

Use a small, flat, round microwave safe bowl like a Grab-It.
Combine all ingredients and mix well in the bowl.
Smooth the batter out. If desired, sprinkle top of batter with sesame seeds.
Cook in microwave on high for one minute, until set in center.
Let sit in bowl for one minute, then turn out onto a rack.
When cooled, slice in half using a bread knife.
Use like a regular hamburger bun.

Thu, 16 Jul 2026 00:00:00 GMT

Cottage Cheese Pancakes - low carb

Ingredients

1 1/3 cups Cottage cheese full fat, 4%
3 tablespoons butter melted
4 eggs
1/4 cup Coconut Flour Can use AP flour but more carbs
3/4 teaspoon Kosher Salt
butter to grease griddle/pan
vanilla
toppings- fruit, peanut butter, etc.

Instructions

Heat griddle or flat non-stick pan to medium.
Prepare the batter- mix all (except the toppings and butter for greasing the griddle ) in a blender. Blend until smooth
Butter the hot griddle and pour allowing the pancakes to spread to about 3 1/2 inches.
Cook until first side is golden brown, then flip and cook until also golden brown. Will take longer than regular pancakes and will not bubble in the middle like they do.
Serve with fruit, syrup, peanut butter or plain. I have used as "buns" for hotdogs or sausage.

Thu, 16 Jul 2026 00:00:00 GMT

Chicken satay salad

Ingredients

1 tbsp tamari
1 tsp medium curry powder
¼ tsp ground cumin
1 garlic clove, finely grated
1 tsp clear honey
2 skinless chicken breast fillets (or use turkey breast)
1 tbsp crunchy peanut butter (choose a sugar-free version with no palm oil, if possible)
1 tbsp sweet chilli sauce
1 tbsp lime juice
sunflower oil, for wiping the pan
2 Little Gem lettuce hearts, cut into wedges
¼ cucumber, halved and sliced
1 banana shallot, halved and thinly sliced
coriander, chopped
seeds from ½ pomegranate

Instructions

Pour the tamari into a large dish and stir in the curry powder, cumin, garlic and honey. Mix well. Slice the chicken breasts in half horizontally to make 4 fillets in total, then add to the marinade and mix well to coat. Set aside in the fridge for at least 1 hr, or overnight, to allow the flavours to penetrate the chicken.
Meanwhile, mix the peanut butter with the chilli sauce, lime juice, and 1 tbsp water to make a spoonable sauce. When ready to cook the chicken, wipe a large non-stick frying pan with a little oil. Add the chicken and cook, covered with a lid, for 5-6 mins on a medium heat, turning the fillets over for the last min, until cooked but still moist. Set aside, covered, to rest for a few mins.
While the chicken rests, toss the lettuce wedges with the cucumber, shallot, coriander and pomegranate, and pile onto plates. Spoon over a little sauce. Slice the chicken, pile on top of the salad and spoon over the remaining sauce. Eat while the chicken is still warm.

Thu, 16 Jul 2026 00:00:00 GMT

Vegetarian Cholent | My Jewish Learning

Ingredients

6 cups water
1 package matzah ball mix, prepared per package directions
3 Tablespoons vegetarian beef boullion or onion soup mix
1 Tablespoon smoky paprika
1 Tablespoon soy sauce
1 potato, cut into chunks
1/2 cup wheatberries
1 cup beans (mixed)
1/2 cup quinoa
1 onion, sliced
3 cloves garlic
1 beet, peeled and cut into chunks
1/2 butternut squash, peeled and cut into chunks

Instructions

Spray slow cooker with cooking spray. Put all ingredients except matzo balls in slow cooker.
Cover with water. Drop the matzo balls on top. Turn on high for at least an hour before Shabbat and then bring to low. Allow to cook overnight and serve for lunch.

Thu, 16 Jul 2026 00:00:00 GMT

Chickpea Salad Sandwich

Ingredients

1 1/2 tablespoons capers, drained
1 tablespoon olive oil
2 14- ounce cans chickpeas, drained and rinsed
2/3 cup Greek yogurt
2 tablespoons whole grain mustard
1/2 cup green onions, very thinly sliced
1 cup celery, finely diced
1/3 cup toasted walnuts, chopped
1/4 cup relish
1 medium serrano chile, stemmed, seeded, and finely diced
salt and pepper, to taste
1 lemon
slices of bread
to serve: a favorite curry powder, potato chips

Instructions

Press the capers with a paper towel to removes as much moisture as possible. Place them in a small, cold skillet along with the olive oil, and then begin to fry them over medium heat. Stir often, and cook until the capers start to brown. Transfer to a paper towel to cool.
In a large bowl smash the chickpeas well. I like to smash as many whole chickpeas as possible. Alternately, you can pulse the chickpeas in a food processor for this step. Add the yogurt, mustard, green onions, celery, walnuts, relish, serrano chile, and fried capers to the chickpeas. Stir well, until uniform. Taste and add a bit of salt and pepper if you like. Squeeze the juice of half a lemon across the top, stir again, and adjust with more as needed. Refrigerate until ready to assemble sandwiches.
When you’re ready to make sandwiches, toast the bread if you like, rubbing with a bit of olive oil and a garlic clove after. Top with a generous scoop of the chickpea salad. You can serve open faced or topped with a second slice of bread. An optional dusting of curry powder and a side of a few potato chips is always welcome. Enjoy!

Thu, 16 Jul 2026 00:00:00 GMT

Slow Cooker Meatballs & Zoodles

Ingredients

3-4 medium size zucchini (approximately 1 1/2 pounds)
1/2 cup beef broth or water (for Instant Pot only)
1 tablespoon oil or more (for Instant Pot only)
1 pound ground beef or another ground meat
1/2 pound ground sausage
1 large egg
3 tablespoons almond flour
2 tablespoons Italian seasoning (or another dried herb)
2 garlic cloves, minced
1 1/2 teaspoons salt
1/2 teaspoon pepper
28 ounces crushed tomatoes
2 garlic cloves, minced
2 tablespoons Italian seasoning or another dried herb
Salt & Pepper to taste

Instructions

In a medium-size bowl, mix together all the meatballs ingredients until well blended. Shape into evenly round meatballs, approximately 3 tablespoons of meat each.
Add the prepared meatballs to the slow cooker.
In a small bowl, mix together the sauce ingredients. Pour the sauce on top of the meatballs.
Cook HIGH 3-4 hours or LOW 6-8.
Add the zucchini noodles (zoodles) on top of the meatballs. Cook an additional 10-15 minutes or until the zoodles are done to your liking.
Instant Pot to the high saute setting. Once hot, add oil.
Add the prepared meatballs and brown on each side, 3-5 minutes. You might have to brown them in batches. Add more oil if needed. Turn off the pressure cooker. Pour in 1/2 cup beef broth or water.
In a small bowl, mix together the sauce ingredients. Pour the sauce on top of the meatballs. Do not stir.
Close and seal vent. Select manual setting and set time for 7 minutes. When cooking time is complete, quick-release the pressure. Turn off the pressure cooker. Add zoodles and place lid back on. No need to lock & seal the lid. Let zoodles in the hot appliance until tender, approximately 5-10 minutes.

Thu, 16 Jul 2026 00:00:00 GMT

Dinner- Stroganoff and Green Beans for two

Ingredients

6 ounces venison or lean beef cubed into bite sized pieces
1 cup yogurt; plain low-fat
6 cups Mushrooms sliced
1 cup Onion diced
4 teaspoons cornstarch
2 cups green beans
2 2/3 teaspoons olive oil
1/8 teaspoon red wine
1/8 teaspoon worcestershire sauce
1/2 cup strong beef stock
2 tablespoons red bell pepper diced
salt and pepper to taste

Instructions

In a saute pan, cook mushrooms, onions and venison in hot oil for 5 - 10 minutes. In seperate sauce pan combine wine, yogurt and worcestershire sauce. Mix cornstarch with beef stock then add to sauce pan. Simmer. Stir Occassionally until thickened. Do not boil. Add heated sauce to venison and mushroom mixture. Simmer for 5 minutes. Serve.
In a saucepan cover green beans and red bell pepper with water. Cook until fork tender. Drain and serve.

Thu, 16 Jul 2026 00:00:00 GMT

Slow-Cooker Carne Guisada

Ingredients

2 tablespoons canola oil
3.5 pounds beef chuck roast, trimmed and cut into 1-inch pieces
1 small bunch cilantro
2 cups chopped white onion (from 1 large onion)
2 cups chopped poblano chiles (from 2 large chiles)
4 large garlic cloves, smashed
3 tablespoons all-purpose flour
2 teaspoons ground cumin
2 teaspoons ground chili powder
2 teaspoons dried oregano
1 (12-oz.) bottle dark Mexican beer (such as Modelo Negra)
3 cups beef stock
1 (15-oz.) can fire-roasted diced tomatoes
2 tablespoons light brown sugar
1 tablespoon kosher salt
1 teaspoon black pepper
Flour tortillas, warmed, for serving

Instructions

Brown beef: Heat 1 tablespoon of the canola oil in a large skillet over medium-high. Add half of the beef to skillet. Cook, turning occasionally, until well browned on all sides, 6 to 7 minutes. Transfer browned beef to a 6-quart slow cooker. Repeat with remaining oil and beef.
Prepare cilantro, onion, and peppers: Coarsely chop cilantro leaves, and set aside. Finely chop cilantro stems. Add chopped onion and poblanos, smashed garlic, and cilantro stems to skillet. Cook onion mixture over medium-high, stirring occasionally, until tender, about 5 minutes.
Cook spice mixture: Add all-purpose flour, cumin, chili powder, and oregano to skillet, and stir until combined. Cook, stirring often, about 1 minute. Add beer to skillet, and cook about 2 minutes, stirring and scraping to loosen browned bits from bottom of skillet.
Add stock mixture to slow cooker: Stir in stock, fire-roasted tomatoes, brown sugar, salt, and pepper. Let the stock mixture come to a boil. Remove skillet from heat, and add stock mixture to the browned beef in the slow cooker. Stir to combine.
Cook on low: Cover slow cooker; cook beef-stock mixture on LOW until beef is tender, about 6 hours (or cook on HIGH for 3 hours and 30 minutes). Ladle stew into bowls, and sprinkle each serving with reserved chopped cilantro leaves. Serve with warm flour tortillas on the side.

Thu, 16 Jul 2026 00:00:00 GMT

Low carb high fiber protein shake

Ingredients

50 grams Protein pownder
10 grams psyllium
30 grams Instant Oatmeal

Instructions

Blend proteing pownder with water, in a glass pour psyllium and oatmeal, then the protein shake.
Add some ice

Thu, 16 Jul 2026 00:00:00 GMT

Mom’s Low Carb Keto Pancakes

Ingredients

1 cup almond flour
1/4 cup coconut flour
1 teaspoon baking powder
2 tablespoons erythritol (sugar substitute)
6 large eggs
6 tablespoons milk
1 1/2 teaspoons vanilla extract
1/8 teaspoon salt

Instructions

Whisk all ingredients together in a bowl until smooth. (Batter should be the consistency of typical pancake batter. If too thick, add more milk).
Preheat an oiled pan on stove over medium-low heat.
Drop 1/4 cup batter onto hot pan and form into circles. ( I love to add blueberries at this point).
Cover and cook about 1-1/2 to 2 minutes, until bubbles start forming.
Flip and cook another 1-1/2 to 2 minutes until browned on the other side.
Repeat with the rest of the batter.
*makes 8 pancakes.

Thu, 16 Jul 2026 00:00:00 GMT

65 Healthy Breakfast Ideas

Ingredients

1/2 cup almond flour
1 cup oat flour (to make oat flour just add oats to a blender until it forms into flour)
1/2-1 cup non-dairy milk (plus more if needed)
2 tsp baking powder
1/2 tsp cinnamon
pinch of salt
1 tbsp unsweeteed apple sauce or maple syrup ( optional)
1 tsp grapeseed oil (for non-stick pan) (if needed)

Instructions

In separate bowls: mix the wet & dry ingredients.
Add the wet ingredients to the dry ingredients and stir until combined. Let the pancake batter sit for a few minutes to thicken while you heat the pan according hte next steps below.
Add the oil to a nonstick pan over medium heat. Once the pan is hot pour the batter into the pan using a 1/4 measuring cup (for easy clean up). Cook on each side for about 2-5 minutes (depends on your pan) or until you see little bubbles form on top, then flip and let them cook for another couple of minutes.
Serve with your favorite toppings. Some suggestions include maple syrup, coconut whip cream, fresh berries, or vegan butter.

Thu, 16 Jul 2026 00:00:00 GMT

{VIDEO} Slow Cooker/Instant Pot Beef Bourguignon (Low-Carb, Paleo, Whole30)

Ingredients

2 pounds beef stew meat (or beef sirloin or chuck roast cut into 1 1/2-inch pieces)
4 cups low-sodium beef broth
4 ounces bacon (cooked & crumbled for slow cooker, uncooked & chopped for Instant Pot)
8 ounces mushrooms, sliced
1/2 pound carrots, peeled & chopped
1 pound baby potatoes, sliced (optional)
1 cup pearl onions
2 garlic cloves, minced
2 bay leaves
1 1/2 teaspoons salt (or more)
1 teaspoon thyme
1/2 teaspoon pepper
1 tablespoon oil (for Instant Pot)

Instructions

Add all ingredients to the slow cooker. Stir to mix well.
Cook HIGH 3-4, LOW 6-8.
Remove bay leaves before serving.
Turn on the pressure cooker and select sauté. Once hot, add the bacon and cook 3-5 minutes or until bacon is done. Remove the bacon using a slotted spoon and set aside on a paper towel lined plate.
Add beef & cook until browned, 2-3 minutes on each side.
Add the broth and if needed, deglaze the bottom of the pressure cooker by scraping all the bits off with a wooden spoon.
Add bacon, pearl onions, carrots, mushrooms, potatoes (if using), garlic, salt, thyme, and pepper. Stir to mix well.
Close lid and seal valve. Set high pressure and cook for 35 minutes. When done, natural release pressure for 10 minutes then manually the remaining pressure.

Thu, 16 Jul 2026 00:00:00 GMT

Beef and Zucchini Pasta Skillet Meal

Ingredients

1 lb sirloin steak (cut into 1-inch cubes)
1 teaspoon steak seasoning (spicy flavor)
2 tablespoons canola oil (divided)
1 small vidalia onion (sliced thin)
2 garlic cloves (minced)
2 (15 1/2 ounce) cans beef broth (low fat and low sodium)
1 (15 ounce) can tomato sauce
1/2 lb ditalini (or other long tubular pasta)
2 zucchini (diced into 1/4 inch cubes)
2 Italian tomatoes (diced)
basil (to taste)

Instructions

Cut steak into 1-inch cubes.
Season with the spicy steak seasoning.
In large non-stick skillet, heat 1 tablespoon of oil over medium-high heat.
Add steak and cook until browned all over (approximately 3-5 minutes).
Remove steak to a plate and cover to keep warm.
Add and heat the remaining 1 tablespoon of oil in skillet.
Add thinly sliced onion and minced cloves of garlic - saute 5 minutes.
Add beef broth and tomato sauce and bring to a boil.
Add pasta and cover skillet.
Simmer for 8 minutes - stirring often.
Add thickly diced (1/4 inch) zucchini and cook covered until zucchini is crisp-tender (approximately 6-8 minutes).
Return steak to skillet and add diced tomatoes.
Heat everything through for 1 minute.
Top with basil (to your taste) before serving.

Thu, 16 Jul 2026 00:00:00 GMT

Low-Calorie Saucy Cubed Steak

Ingredients

1 1/2 lb Beef cubed steak
1 tb Dry white wine
Paprika
1 cn Condensed cream of mushroom Soup
1/3 c Plain low fat yogurt
Drained
1 4-oz can sliced mushrooms

Instructions

Place meat in a microwave safe 12 x 7 1/2 x 2" baking dish.Cover with clear plastic wrap;vent by leaving a small area unsealed at edge of dish.Micro cook on 100% (HIGH) for 6 to 8 minutes or until done,turning the meat and rearranging once.Let meat stand,covered,while preparing sauce. For sauce,in a 2 cup microwave safe measure cup,stir the soup,yogurt, and wine.Stir in mushrooms.Cook,uncovered, for 3 to 4 minutes or until heated through,stirring once.Transfer the meat to a serving platter. Pour the sauce over.Sprinkle with paprika,if desired.Makes 6 servings.

Thu, 16 Jul 2026 00:00:00 GMT

Low Carb Noodle Pudding

Ingredients

1 medium spaghetti squash
5 eggs
1 lb 2% fat cottage cheese, not fat free
8 ounces neufchatel cheese, Philadelphia's
3/4 cup Splenda granular (pouch not packets)
1/2 cup low carb French vanilla flavored coffee creamer, its usually in the milk area of supermarkets
3/4 cup raisins
1/2 teaspoon cinnamon (or more)
3/4 cup butter, melted
1 cup vanilla Special K cereal
butter-flavored cooking spray (I use "I can't believe its not butter")

Instructions

Cook the squash by placing in boiling water for about 20-30 minutes - let cool.
Pre-heat oven to 350.
After squash has cooled cut open and take out the insides using a fork.
Mix the squash with the next 8 ingredients, and place in a 9X12 pan sprayed with the butter spray.
In a small bowl spray some butter sray on the cereal, crunch it a bit with your fingers and sprinkle over the pudding.
Bake for about 1 hour 20 minutes, you may have to place foil over the top towards the end so the cereal doesn't get too crispy. Check for doneness by inserting a sharp knife in the center, it should come out clean. Remove from oven and let get to room temp or refrigerate and serve cold, either way it is yummy and an interesting way to use spaghetti squash.
prep time includes the cooking of the squash.

Thu, 16 Jul 2026 00:00:00 GMT

Low Fat/Low Carb Spinach Artichoke Dip in Bread Bowl

Ingredients

2 cups nonfat parmesan cheese
16 ounces fresh spinach, minced
1/2 teaspoon sage, rubbed
1/2 teaspoon salt
1/2 teaspoon white pepper
1 (14 ounce) can artichoke hearts, drained
2/3 cup fat free sour cream
1 cup fat free cream cheese
1/3 cup fat-free mayonnaise
2 garlic cloves, crushed and minced
1 loaf brown bread, round

Instructions

Mix together Parmesan cheese, spinach, artichoke hearts, and spices.
Combine remaining ingredients and mix with spinach mixture.
Deposit in hollowed out round bread loaf and bake at 375°F for 20-30 minutes.

Thu, 16 Jul 2026 00:00:00 GMT

Guinness-Braised Chuck Steaks with Horseradish Mashed Potatoes

Ingredients

Steak:
1 ½ pounds boneless chuck steak, trimmed
½ teaspoon freshly ground black pepper
¼ teaspoon salt
2 teaspoons olive oil
1 ½ cups finely chopped onion
½ cup chopped carrot
½ cup fat-free, less-sodium chicken broth, divided
1 teaspoon dark brown sugar
1 teaspoon chopped fresh rosemary
1 (8-ounce) package presliced mushrooms
1 garlic clove, minced
2 bay leaves
1 (12-ounce) bottle Guinness Stout
Potatoes:
2 pounds peeled baking potatoes, quartered
2 tablespoons butter
½ cup fat-free milk
¼ cup finely chopped green onions
¼ cup reduced-fat sour cream
2 tablespoons prepared horseradish
½ teaspoon salt
½ teaspoon freshly ground black pepper

Instructions

To prepare steak, sprinkle steak with 1/2 teaspoon pepper and 1/4 teaspoon salt. Heat oil in a Dutch oven over medium-high heat. Add steak; cook 5 minutes on each side or until browned. Remove steak from pan; set aside. Add 1 1/2 cups onion, chopped carrot, 2 tablespoons broth, and sugar. Cover, reduce heat to medium, and cook 10 minutes. Stir in rosemary, mushrooms, and garlic. Cover and cook 2 minutes. Add bay leaves, stout, remaining broth, and steak; bring to a boil. Cover, reduce heat, and simmer 1 hour and 30 minutes or until steak is tender.
To prepare potatoes, place potatoes in a large saucepan; cover with water. Bring to a boil; simmer 20 minutes or until potatoes are tender; drain. Return potatoes to pan. Add butter; beat with a mixer at medium speed just until smooth. Stir in remaining ingredients. Keep warm.
Remove steak from pan; keep warm. Discard bay leaves. Increase heat to medium-high; cook 5 minutes or until slightly thickened. Spoon stout mixture over steak. Serve with potatoes.

Thu, 16 Jul 2026 00:00:00 GMT

Nacho Snack Dinner with Sweet Potato Queso

Ingredients

1/2 cup finely chopped red onion, divided
1 tablespoon canola oil
2 large garlic cloves, minced (about 1 tablespoon)
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon kosher salt
1 (12-ounce) can evaporated milk
1 1/2 teaspoons cornstarch
1 cup mashed peeled cooked sweet potato (or pureed in a mini food processor)
1 (10-ounce) can diced tomatoes and green chiles (such as Rotel), drained
4 ounces Colby-Jack cheese, shredded (about 1 cup), divided
1 small red or green jalapeño, thinly sliced (optional)
1 tablespoon chopped fresh cilantro (optional)
Assorted dippers, like tortilla chips, radishes, mini bell peppers, cucumber slices, and jicama sticks, for serving

Instructions

Preheat broiler to low with oven rack 8 inches from heat. Set aside 1 tablespoon chopped onion for garnish. Heat oil in a medium saucepan over medium. Add garlic and remaining 7 tablespoons onion; cook, stirring often, until softened, 3 to 5 minutes. Stir in cumin, chili powder, and salt; cook, stirring often, 30 seconds. Whisk together evaporated milk and cornstarch in a bowl. Add milk mixture to onion mixture; cook, stirring often, until bubbly and thickened, about 4 minutes. Add sweet potato; whisk until smooth. Fold in diced tomatoes and chiles and half of cheese.
Spoon mixture into a shallow 3- to 4-cup baking dish. Sprinkle with remaining half of cheese. Broil in preheated oven until cheese melts, about 2 minutes. Garnish with reserved chopped onion and, if desired, jalapeño and cilantro. Serve warm with assorted dippers.

Thu, 16 Jul 2026 00:00:00 GMT

Thai Chicken with Basil & Cauliflower Fried Rice - Low Carb

Ingredients

1 teaspoon Sesame Oil
2 tablespoons Avocado Oil
2 teaspoons fresh garlic minced
1 tablespoon fresh ginger minced
4 cups cauliflower finely chopped
2 tablespoons sugar free fish sauce
2 tablespoons avocado oil
3 cloves garlic minced
1 teaspoon fresh ginger minced
2 tablespoons fresh chilis minced
2 cups chicken breast, raw chopped
2 tablespoons fish sauce
1 teaspoon sugar substitute
1/4 cup fresh basil leaves roughly chopped
Fried Eggs to serve

Instructions

To make the Cauliflower Fried Rice:
Heat the sesame and avocado oil in a large heavy bottomed sauce pan. Add the garlic and ginger and cook for about one minute or until fragrant.
Add the cauliflower and fry over high heat for about 3 minutes.
Add the fish sauce and stir well, cooking for another 3 minutes. The cauliflower should be softened and browned, with most of the liquid evaporated.
Remove from the heat and transfer the cauliflower rice to a serving dish.
To make the Thai Chicken with Basil:
Heat the avocado oil in the same pan as you cooked the cauliflower rice.
Add the garlic, ginger, and chilis and cook for 1 - 2 minutes, or until fragrant and sizzling.
Add the chicken to the pan and stir occasionally - cook for about 5 minutes, or until golden brown and cooked through.
Add the fish sauce, sweetener, and fresh basil - stir and cook until the chicken is coated and the basil is wilted - about 2 - 3 minutes.
Remove from the heat and serve over the cauliflower rice. Fried egg is optional but recommended.

Thu, 16 Jul 2026 00:00:00 GMT

Very Low-Carb Hamburger Bun!

Ingredients

2 tablespoons of melted butter
1/2 pinch salt
1 extra large egg
4 tablespoons flax seed meal
1/2 teaspoon baking powder

Instructions

Mix all ingredients together in a microwave safe bowl or container.
Put the bowl/container in the microwave and nuke for 1 minute or until center is set.
It will billow up in the bowl.
Leave it in the bowl for another minute then turn it out on a cooling rack and let it cool.
Once it has cooled take a long bread knife and slice the bun in half and make your hamburger as usual.

Thu, 16 Jul 2026 00:00:00 GMT

Mel's Famous Baked Eggs (Low Carb)

Ingredients

1 tablespoon olive oil
1 garlic clove, finely chopped
1/2 cup tomatoes (fresh, diced)
kosher salt and pepper
10 ounes baby spinach leaves
8 eggs, separated (yolks kept whole, if possible)

Instructions

Heat oven to 400°F.
Heat the oil in a medium skillet over medium-high heat. Add the garlic and cook for 1 minute. Add the tomatoes, 1/2 teaspoon salt, and 1/4 teaspoon pepper and simmer for 5 minutes. Add the spinach and cook until it begins to wilt, 1 minute. Transfer to a 2-quart baking dish.
Beat the egg whites until foamy, about 30 seconds, then pour them over the spinach mixture. Carefully place the whole yolks over the top.
Bake until the whites are set, 20 to 22 minutes. Divide among individual plates.

Thu, 16 Jul 2026 00:00:00 GMT

Healthy Breakfast Bars -- My Way!

Ingredients

8 cups old fashioned oats
2 tablespoons baking powder
2 teaspoons salt
2 tablespoons cinnamon
1 cup raisins, do not drain (soaked till plump at least 30 minutes ~ SEE Scotch whiskey, or juice in WET INGREDIENTS below!)
1 cup semi-sweet chocolate chips
1 1/2 cups finely chopped walnuts (TOASTED dry in an iron skillet)
4 eggs, beaten
1 (15 ounce) can pumpkin (not pie filling)
2 cups milk
3 cups brown sugar (NOT hard-packed)
2 tablespoons vanilla
1/2 cup scotch whiskey (substitute bourbon, or apple juice ~ FOR SOAKING RAISINS, ABOVE)

Instructions

Grease two 9" x 13" Pyrex pans.
Preheat oven to 325°F.
Combine scotch whiskey (or apple juice), vanilla, and RAISINS, in a microwave bowl ~ microwave for 1 minute and soak till plump (about 30 minutes) ~ do not drain!
Combine dry ingredients (except raisins) in large bowl, stirring well.
Combine remaining wet ingredients in a large bowl, or an 8 cup measure. Whisk thoroughly for a uniform, lump-free mixture.
Pour wet ingredients, including undrained raisins, into dry ingredients. Stir well.
Pour into greased pans and bake for 30 minutes at 325 degrees. (Bake pans one at a time, or together side by side on the same rack ~ rotate pans after 20 minutes.).
Cool completely and cut each pan into 25 squares ~ I cut mine with a pizza cutter! Wrap individually in plastic wrap ~ bars stay fresh and moist for two weeks! Freeze after wrapping individually, if desired, for a once a month cooking (OAMC) breakfast adventure!
NOTE: Dried cranberries, cherries, apricots, dates, and/or coconut (or a combination) can be substituted for the raisins to make a different bar.

Thu, 16 Jul 2026 00:00:00 GMT

Low Carb sandwich Bread

Ingredients

8 ounces Cream cheese
4 Eggs
1/2 cup Parmesan cheese Shredded
2 cups Cheese Shredded

Instructions

Preheat oven at 425 degrees.
Line cookie sheet with foil-Pam the foil.
Put all ingredients in mixing bowl. Stir until mixed.
Spread on foil lined cookie sheet.
Bake for 15-30 minutes.
Cool and cut into sandwich size pieces. Place in fridge.

Thu, 16 Jul 2026 00:00:00 GMT

Easy Tomato Bacon Penne Bake

Ingredients

1 1/2 lbs ground beef (you can use ground pork and beef)
1/2 lb bacon (cooked to crispy and chopped)
1 large onion, chopped
2 tablespoons minced garlic (or to taste)
1 green bell pepper, chopped
seasoning salt
pepper
1/4-1/3 cup grated parmesan cheese (or to taste)
1 -2 teaspoon crushed red pepper flakes, to taste (optional)
1 (10 ounce) can sliced mushrooms, drained
2 (10 ounce) cans tomato soup (undiluted)
2 cups tomato sauce (I just throw in one full can)
salt and pepper
3 -4 cups grated cheddar cheese
5 cups penne pasta (I don't really measure, I just throw in about a 1/4 of a bag!)

Instructions

Grease a 13 x 9-inch baking dish.
In a large frypan, brown the beef with onions, garlic, green bell pepper, red pepper flakes and/or jalapeno pepper if using, seaoning salt and pepper; cook until meat is no longer pink (about 6-7 minutes) drain the fat.
Add in the grated Parmesan cheese, drained mushrooms and chopped cooked bacon; mix to combine.
Add in both cans tomato soup and tomato sauce; simmer stirring occasionally for 45 minutes (can simmer for a longer time).
If you find that the mixture is dry add in more tomato sauce.
Season with more salt and pepper if needed.
Meanwhile boil the pasta in boiling water until just firm-tender; drain.
Set oven to 350 degrees.
After simmering the ground beef mixture, add in the cooked pasta; toss to combine well.
Transfer the mixture to the prepared baking dish.
Sprinkle with cheddar cheese and bake for about 20 minutes, just until the cheese melts.

Thu, 16 Jul 2026 00:00:00 GMT

Southern Chicken Fried Steak

Ingredients

1 1/2 lbs cube steak or thin top round (4)
1 1/2 cups flour save extra
1 egg save extra
1/8 cup milk
1/2 tsp black pepper
1/2 tsp salt
1/8 cup canola oil
Cream Sauce Ingredients
2 Tbsp pan drippings
1 1/2 cups milk
2 1/2 Tbsp leftover flour
1 Tbsp leftover egg mixture
2 Tbsp Watkins chicken base
1 tsp black pepper
1/4 tsp salt
1/2 tsp fresh thyme leaves or 1/4 tsp dried
1/8 tsp cayenne

Instructions

Put 1 1/2 cups flour into pie plate.
Beat egg with 1/8 cup milk and put into wide, shallow bowl.
Sprinkle meat with salt, pepper and garlic powder. Lay wax paper over meat and pound to 1/4-1/2 inch cutlets. Dredge meat in the flour.
Gently dip each piece of meat in the egg mixture, then dredge again in flour. Place each piece on wax paper and let sit for 10 minutes (best in refrigerator).
Put oil in large skillet, enough to cover bottom with about 1/8". Heat on medium heat until a drop of water sizzles.
Carefully place cutlets in pan, cooking until some blood starts bubbling out of top and is golden brown on bottom. Turn with tongs and cook until the other side is golden brown. It takes about 3-4 minutes per side.
Keep cutlets warm in very low oven.
CREAM GRAVY:
Whisk 2 1/2 tablespoons of leftover flour into pan drippings, stirring constantly on medium heat a couple minutes until it forms a dark roux.
Slowly add milk, stirring constantly, until it begins to thicken.
Stir in 1 tablespoon of leftover egg mixture, then the Watkins chicken base and other seasonings. Make sure to chop the thyme leaves small. Simmer over very low heat, stirring frequently, for about 10 minutes.
Add 1 tablespoon of white wine if desired.
SERVING:
Place cutlets on individual serving plates, smothered with gravy. Serve with mashed potatoes or buttered red potatoes. Fresh green beans makes a good side dish. Sprinkle a few parsley flakes on for garnish.

Thu, 16 Jul 2026 00:00:00 GMT

Hamburger Taco Dip Recipe

Ingredients

1 pound ground chuck
1 medium onion, diced
2 cloves garlic, pressed through mincer
1 can refried beans (I’ve also used regular black beans instead, and mashed them quite a bit)
¼ cup smooth taco sauce (I like Taco Bell’s)
¼ cup hot or medium salsa, to your taste
1 (2¼ ounce) can diced green chilies, optional
2 to 4 tablespoons diced jalapeno peppers, optional
1 cup shredded Velveeta OR Kraft Mexican Four Cheese, plus 1/2 cup for topping
Cayenne pepper to taste (I now use Tastefully Simple Fiesta Party Dip seasoning - it is so good!)
½ teaspoon cumin
¼ cup chopped black olives for topping
scoop of sour cream for topping

Instructions

Brown hamburger and onion in large skillet; drain off any fat.
Add remaining ingredients to pan and cook until fully heated.
Put dip into crock-pot to keep warm.
Garnish top of dip with ½ cup additional cheese and ¼ cup chopped black olives and a scoop of sour cream.
Serve warm with tortilla chips.

Thu, 16 Jul 2026 00:00:00 GMT

Huey’s Slow-Carb Scrambled Egg Breakfast

Ingredients

200 g ( 1/2 can) of black beans
2 medium eggs
2 tbsp of medium chunky salsa
1/2 aasavocado

Instructions

1. Place the black beans in a pan and set to low heat.
2. Break the two eggs in a bowl, add a splash of water, and beat them with a fork.
3. Heat a frying pan on medium heat with some vegetable oil.
4. When the pan is ready, cook the eggs until there is no liquid visible.
5. Pour the scrambled eggs and black beans onto a plate.
Add the two tbsp of salsa to
the eggs and the sliced half of avocado.

Thu, 16 Jul 2026 00:00:00 GMT

Keto Chili

Ingredients

1 lb Ground chuck Use 73/27 if you're struggling to get your fat in.
1/2 each Onion Chopped Small 4g Carbs
2-4 cloves Garlic Chopped 2g-4g Carbs
1 can Diced tomatoes 15g Carbs
0-.5 can Green Chilies (Optional)
.5 can Tomato Paste 12g Carbs
1-2 tbsp Cumin
2-4 tbsp Chili powder
1-2 tsp Dried oregano
1 tsp Salt To taste
1 tsp Black pepper To taste
1 each Bay leaf
1 tsp Xantham Gum Optional, for thickening.
1 tbsp Olive oil Optional, for thickening.
1 cup Beef Bone Broth/Stock
1 tbsp Coco Powder
1 tbsp Fish Sauce TRUST ME! (You can opt for Worcestershire sauce if you're scared.)

Instructions

1.) Turn your instant pot to saute.
2.) Chop your aromatics. (Make sure the onions are chopped pretty fine, that will help give texture and thickness to the chili.)
3.) Make your secret sauce by combining the ingredients in a small bowl/liquid measuring cup.
3.) Brown your ground beef in the instant pot.
4.) Once the beef is mostly browned and the fats have rendered, use a slotted spoon to remove the beef to a bowl, keeping the rendered fat.
5.) Add the onions to the beef fat and cook until they turn clear. (5min or so)
6.) Add the garlic and allow it to cook until fragrant. (2 min or so)
7.) Add the cumin, chili powder, dried oregano to the onion garlic mixture, and cook while stirring constantly until fragrant. (2 min or so)
8.) Add the secret sauce to deglaze the bottom. (Make sure to use your stirring device to get everything unstuck from the bottom. That's all flavor.)
9.) Add the ground beef, combining thoroughly.
10.) Add the tomato paste, combining thoroughly.
11.) Add the diced tomatoes and bay leaf. (And green chilies if using.)
12.) Give a quick stir.
13.) Put on lid of instant pot, sealing the valve. Set it on high for 30 min.
14.) Allow to naturally release if time allows 30 min or so. Otherwise turn the valve to release pressure.
15.) If the chili is to thin for your tastes: In a separate bowl add your Xantham Gum and Olive oil and mix thoroughly. Stir the mixture into the chili and let it set for a couple minutes. (Repeat if to thin still.)

Thu, 16 Jul 2026 00:00:00 GMT

Asian Beef And Mushroom Soup With Rice Recipe

Ingredients

• 3/4 cup (175 mL) Uncle Ben's Quick CookPerfection rice
• 4 cups (1 L) homemade or low-sodium beef broth
• 2 tbsp (30 mL) soy sauce
• 1 tbsp (15 mL) fresh gingerroot, minced
• 1 tsp (5 mL) sesame oil
• 3 cloves garlic, minced
• 1 cup (250 mL) sliced fresh mushrooms
• 4 oz (125 g) fresh snow peas, thinly sliced
• 8 oz (250 g) beef top sirloin, thinly sliced across the grain
• 1 tbsp (15 mL) hot sauce (optional)

Instructions

1. Prepare rice according to package directions.
2. Meanwhile, in large saucepan, bring broth, soy sauce, ginger, sesame oil and garlic to boil. Add mushrooms and snow peas. Reduce heat and simmer for 5 minutes or until snow peas are tender-crisp. Add beef and cook for 2 minutes. Divide rice among 4 bowls; ladle soup over rice. Top with hot sauce if using.
For more Chinese New Year recipes, or to learn more about how you can win good fortune this year visit www.EasyFortune2016.ca.

Thu, 16 Jul 2026 00:00:00 GMT

Shrimp, Bok Choy & Noodles in a Seasoned Broth

Ingredients

1 lb large shrimp (peeled, tails removed, rough chopped)
1/2 lb angel hair pasta (you can use capellini or thin spaghetti)
6 cups bok choy (after being cut, napa cabbage is a good substitute)
1 1/2 cups mixed mushrooms, stems removed and sliced (I prefer shitaki, but white button mushrooms are fine)
1/3 cup scallion, sliced in 1/2-inch pieces on an angle (white & green parts)
1 (4 ounce) can water chestnuts (about 1/2 cup drained, rinsed and cut in half)
2 teaspoons garlic, smashed (NOT minced, you want to remove it from the broth)
1 inch fresh ginger, peeled and cut in 3-4 pieces
1 jalapeno, cut in half (seeds and ribs removed)
2 cups vegetable broth
1/3 teaspoon sesame oil
1 tablespoon sherry wine (not cooking sherry)
salt
pepper

Instructions

Broth -- In a large pot, add the broth, sherry, garlic, ginger, soy, sesame oil, and jalapeno. Cover and bring to a boil. Immediately reduce to low and simmer for 5 minutes. Remove the jalapeno, garlic and ginger. Just keep covered on low heat.
Pasta -- Since this is angel hair pasta it takes just a few minutes to cook. Cook the pasta in salted water according to pkg directions. Once it is done, drain well and set to the side.
Shrimp and Vegetables -- As the pasta is cooking, turn the heat back up on the broth to medium heat and add the mushrooms and cook 3-4 minutes. Then add the shrimp and bok choy and cook another 3-4 minutes. Just until the bok choy is slightly wilted and the shrimp are beginning to turn pink. Add in the water chestnuts and scallions and cook another minute or two just to heat through. Season with salt and pepper if necessary (go easy on the salt). I add quite a bit of pepper to mine.
Serve -- I think this is best served individually. I place a heaping spoon of the pasta in each bowl and then top with the seafood and bok choy broth.
Garnish with a drizzle of the sesame oil. ENJOY a really good light dish!

Thu, 16 Jul 2026 00:00:00 GMT

Almond Meal Bread, low carb

Ingredients

2 cups almond flour
1 tbsp baking powder
1 tsp salt
1/4 cup sweetener
2 whole eggs
3 egg whites
15 g olive oil
1/2 cup water

Instructions

mix dry/ then wet, then combine. Bake until golden brown.

Thu, 16 Jul 2026 00:00:00 GMT

Low Fat Snack Mix

Ingredients

1 sm Box reduced-fat cheese
12 c Plain popcorn, popped
1 sm Bag pretzel nuggets

Instructions

Dump all ingredients into a BIG bowl, and snack away - guilt-free :) For the cheese snacks, by the way, I used Cheese Nips and then for a second batch I used Snack Wells. Notes from the Chef: "Heres a decent snack mix that I put together last week, and have been munching on ever since." - Lisa From: Lisa Date: 01-21-96 (15:13) The Polka Dot Cottage, a BBS with a taste of home. 1-201-822-3627. Posted to MC-Recipe Digest V1 #711 by Lisa Clarke on Aug 1, 97

Thu, 16 Jul 2026 00:00:00 GMT

Low-Carb Beef Stir Fry

Ingredients

1/2 cup zucchini spiralized into 6-inch noodles
1 bunch baby bok choy
1/4 cup organic broccoli florets
8 ounces grass-fed flank or skirt steak sliced against the grain into thin strips
One 1-inch knob of ginger peeled and cut into thin strips
2 tablespoons avocado oil or grass-fed ghee divided
2 teaspoons coconut aminos

Instructions

Chop the end of the stem off your bok choy and discard.
In a heated pan, add 1 tablespoon of oil or ghee and sear your steak on medium-high heat, 1-2 minutes on each side.
Reduce heat to medium. Add remaining ghee, broccoli, ginger and coconut aminos to the pan. Cook for one minute, stirring frequently.
Stir in bok choy and cook for another minute.
Stir in zucchini and cook until the noodles are at your desired preference. Watch closely, because they cook quick!

Thu, 16 Jul 2026 00:00:00 GMT

Low-Carb Cheesecake

Ingredients

1 cup almond meal
1/4 cup coconut
125 g melted butter
2 teaspoons vanilla essence
3 eggs
1/4 cup Splenda granular, sugar substitute (artificial)
750 g cream cheese
1/4 cup sour cream
1 teaspoon vanilla essence
3 tablespoons lemon juice
2 tablespoons orange juice or 2 tablespoons mandarin juice
1/2 cup sugar substitute
3 eggs

Instructions

Base: Melt butter and blend the rest of the ingredients.
Pour into cake tin and cook for 30 minutes on 180°F.
Once cooked allow to cool.
Filling: Blend cream cheese, sour cream, vanilla essence, lemon and orange/mandarin juice and sugar together.
Once you've reached a smooth and creamy texture blend in one at a time the eggs.
Pour mixture onto base.
Decorate with strawberries.
As a suggestion using diet jelly that is half set pour over strawberries and then chill cheesecake overnight.
Or if you like chocolate cheesecake just remove the citrus juices and add 1/3 cup cocoa powder.
It really is a yummy treat.

Thu, 16 Jul 2026 00:00:00 GMT

Low Carb Beefed-up Meat Loaf

Ingredients

1 (8z) can Tomato sauce
1 8oz. can Tomato paste
1/4 cup Splenda
2 teaspoons Vinegar
2 pounds Ground chuck
2 Eggs
1/2 cup Parmesan
1/4 cup Onion diced
1/4 cup Red bell pepper diced
2 tablespoon Fresh parsley chopped
2 cloves Garlic minced
1/2 teaspoon Dried basil
1 teaspoon Kosher salt
1/2 teaspoon Ground pepper
1/2 pound Provolone cheese sliced

Instructions

Preheat oven to 350 degrees.
In a small bowl, mix together the tomato topping ingredients. Set aside.
In a large bowl, mix together the beef, eggs, Parmesan, vegetables, herbs, and seasonings.
Working on a waxed paper lined sheet or counter, form meatloaf mix into a 10x8" flat rectangle on the waxed paper. Place a layer of provolone cheese slices on top. Roll up the stuffed meatlof mix like a burrito and seal all around by pinching the meat.
Place the roll, seam side down, into a 5x9" loaf pan. Spread a heavy coat of tomato topping to completely cover the top of the meatloaf. Place in oven and bake for about 1 hour and 15 minutes or until temp on meat thermometer register 165 degrees (for me it took 1/2 hour longer but I put loaf in large pan rather than loaf pan.) Drain fat and let reat at least 10 minutes before slicing.
Calories 509
fat 39 grams
carbs 7 grams
fiber 1 gram

Thu, 16 Jul 2026 00:00:00 GMT

Oriental Pork and Shrimp Stuffed Cabbage Rolls--Low Carb

Ingredients

1 head napa cabbage
2 -3 cups chicken broth
4 garlic cloves, finely chopped (you can grate or use a press )
1 inch chunk fresh ginger, peeled and grated plus
1 small chunk ginger, thinly sliced
6 scallions, thinly sliced (reserve 1 Tablespoon for dipping sauce)
1/2 lb medium-small shrimp, tails and shells removed, deveined and roughly chopped
1 (8 ounce) can water chestnuts, drained
1/2 lb ground pork
1 egg
1 cup shredded carrot
1/4 cup sherry wine
2 tablespoons chili paste (or you can use a few pinches of red pepper flakes)
4 tablespoons sesame oil, divided
4 tablespoons soy sauce, divided
1 lime zest and juice
2 tablespoons sugar-free honey (you can use regular honey)

Instructions

Fill a large lidded deep skillet with chicken stock about halfway up the pot and place it over high heat to bring it to a boil.
Remove eight of the outer leaves of the cabbage (look for leaves that aren't torn).
Cut off the thick end where the leaf was attached to the stem. Thinly slice the remaining head of cabbage until you've got about 2 cups and reserve.
Drop the eight whole cabbage leaves into the boiling broth and cook for 2 minutes, until tender. Remove the cabbage leaves and place them into a bowl of ice water (or run them under cold water ) to stop them from cooking. Reserve broth and pan!
Blot the leaves dry and reserve.
To a food processor, add the garlic, grated ginger, and scallions to the bowl. Pulse the machine until the veggies are chopped up then add the shrimp and water chestnuts. Run the machine until the shrimp is ground into a paste then turn everything out into a mixing bowl.
Add the pork, egg, shredded cabbage, carrots, sherry, chili paste, 2 tablespoons sesame oil, 2 tablespoons soy sauce, lime zest and juice. Combine the ingredients until evenly mixed.
Lay out cabbage leaves on the counter. Divide the meat and veggie mixture among the leaves. Roll them up -- starting at the leafy end and rolling towards the stem end -- just like you'd roll up a burrito, tucking the sides in as you go. Secure it closed with a toothpick, if necessary.
Return the rolls to the large, lidded skillet.
Over medium-high heat, make sure there is enough chicken stock to fill it by about an inch, bring it to a bubble. Place the cabbage rolls into the boiling stock and put the lid on the pan. Steam the rolls until the meat has cooked through, about 10 minutes.
While everything cooks, in a small serving bowl stir together the remaining soy sauce, sesame oil and T of scallions with the honey, ginger slices and a splash of water. Put this dipping sauce onto a serving platter along with duck sauce and Chinese hot-mustard. Serve the Napa rolls on the platter with scallion rice on the side.

Thu, 16 Jul 2026 00:00:00 GMT

Truckers Breakfast

Ingredients

1/2 lb cheddar cheese Shredded
1 24-oz package frozen hash browned
1 lb Bulk pork sausage or breakfast
12 lg Eggs slightly beaten

Instructions

Grease a 9x13-inch baking pan. Layer sausage on the bottom, then hash browns, then pour eggs evenly over all. Bake at 400? F for 40 minutes. If desired, after baking 30 minutes, remove from oven and sprinkle cheese on top, then return to the oven for the last 10 minutes. Can be made ahead of time and refrigerated until time to bake. Recipe by: Prodigy Food & Wine Board Posted to recipelu-digest by "Crane C. Walden" on Feb 7, 1998

Thu, 16 Jul 2026 00:00:00 GMT

Atkins Buffalo Hot Wing Cauliflower

Ingredients

cauliflower
2 tablespoons light olive oil
4 tablespoons red hot buffalo wing sauce
3 teaspoons sriracha hot chili sauce
2 tablespoons unsalted butter sticks
1 1/2 ounces blue cheese or 1 1/2 ounces Roquefort cheese

Instructions

Preheat oven to 375°F.
Cut cauliflower into smaller florets and sprinkle with 1 tablespoon olive oil. Roast on a baking sheet for 35-40 minutes or until tender.
While cauliflower is roasting, put hot wing sauce and siracha into a small sauce pan and heat until boiling. Lower heat and simmer for 10 minutes. Add butter, stir until melted and allow to cool to room temperature. Heat a large sauté pan with remaining oil. Add the cauliflower and sauté until heated through, add the hot sauce and continue to cook for 1 minute, tossing continuously until fully coated. Serve immediately with blue cheese sprinkled on top.

Thu, 16 Jul 2026 00:00:00 GMT

Homemade Rotisserie Doner Kebab Meat

Ingredients

2 lbs lamb or beef mince preferably 15% fat (See Note 1)
7 oz streaky bacon roughly diced (See Note 2)
1 Onion diced
2 cloves Garlic roughly chopped
1 tablespoon vegetable oil or olive oil for frying
1 teaspoon Dried oregano
2 teaspoons Ground cumin
2 teaspoons Ground Coriander
1/2 teaspoon Cinnamon
3 teaspoons Kosher Salt (See Note 3)
1 teaspoon Black pepper
8 flatbreads Lebanese bread authentic
1 iceberg lettuce finely shredded
6 Tomatoes halved and sliced
2 red onions finely sliced
Hummus optional
Yogurt Sauce optional (See Note 8)
Tabbouleh optional
Shredded cheese optional
Sriracha

Instructions

MARINATE MEAT:
Mix beef or lamb with all the Spices - mix well using your hands.
Cover and refrigerate 2 hours minimum, or up to 24 hours.
PREPARATION:
Preheat oven to 170°C/ 325°F (150°C fan).
Line baking pan with foil.
Check to ensure skewers are long enough to prop on the sides of the pan. (Note 5)
PUREE MEAT:
Place onion, bacon and garlic in a 8 cup/2L+ food processor. Blitz until it becomes a paste (video at 29 sec),~30 sec on high, scraping down sides as you go.
Add meat and blitz on low until it becomes a paste (video at 42 sec), scraping down sides (~1 min for powerful food processors, 2 min for less powerful). (Note 4)
SHAPE DONER KEBAB MEAT:
Turn meat out onto work surface. Wet hands with water, then shape into an even block 20cm/8" long.
Place 2 x 60cm / 2 feet long pieces of foil overlapping each other by 1/3. (Note 6)
Place meat on the end of the foil, then roll it up, tightly wrapping it in the foil.
Twist the ends firmly to form a log 25cm/10" long, then snip off excess foil. Roll into even log.
Thread skewers through the log.
Place log elevated in pan by propping skewers on the edge of the pan. (Note 7)
COOKING:
Cook for 1 1/2 hours, turning once after 1 hour, until the log reaches 70°C/160°F (up to 80°C/175°F is fine). The log is cooked at this point. (Note 9)
Remove foil from log but leave skewers in place.
Increase oven heat to 250°C/480°F, or as high as your oven can go if it can't reach this.
Bake for 10 to 15 minutes, rotating once, until browned all over.
SHAVING / PAN FRYING (KEBAB SHOP STYLE!):
Remove skewers then stand the meat upright.
Shave meat thinly - carve as much as you intend to use.
Heat oil in a skillet over medium high heat. Cook shaved meat lightly coloured but still "floppy" (not crisped). Use immediately for Doner Kebabs!
DONER KEBABS:
Smear hummus on warmed flatbread. Top with lettuce, tomato, and onion.
Pile on Doner Kebab Meat. Drizzle with sauce(s) of choice.
Roll up tightly, wrap in foil if desired (to hold together). Grab and devour!

Thu, 16 Jul 2026 00:00:00 GMT

Protein balls

Ingredients

150g porridge oats
50g protein powder of your choice (we used vanilla whey)
1 tbsp ground flaxseeds
pinch of ground cinnamon
1 tsp vanilla extract
2 tbsp maple syrup
150g nut butter of your choice (we used peanut)
4 tbsp plant milk
25g chocolate chips or raisins (optional)

Instructions

Combine the oats, protein powder, flaxseed and cinnamon in a large bowl. Stir in the maple syrup, vanilla extract, nut butter, milk and chocolate chips.
Stir well to combine the mixture, then, using damp hands, roll it into 15 balls (they should be about 30g each). Arrange on a plate and chill for 30 mins until firm, then serve.

Thu, 16 Jul 2026 00:00:00 GMT

Screamin' Smokey Joes (Sloppy Joes)

Ingredients

1 pound ground brisket (or ground beef)
1 large yellow onion chopped (or less if you prefer)
1 clove garlic finely chopped
1/2 teaspoon sweet paprika
1/2 teaspoon smoked paprika
1 tablespoon yellow mustard
1/8 teaspoon chipotle powder chili powder can substitute if you cannot find it
1 tablespoon jalapeno chopped
1 cup ketchup
1 tablespoon balsamic vinegar
1 tablespoon Worcestershire sauce
1 1/2 tablespoons flour
3 tablespoons dark brown sugar
1 Dash cayenne pepper
4 hamburger buns lightly buttered and toasted on inside

Instructions

In a large skillet over high heat, saute the beef, onions, and garlic until the beef is cooked and browning, and all the liquid has boiled off (around 10 minutes).
Turn the heat down to low; then add the spices and cook, stirring, for a few seconds.
Stir in the remaining ingredients, then partially cover and simmer over low heat for 30 minutes, stirring frequently to prevent scorching. If mixture is still not thick enough to your liking, add a bit more flour until it is.
Divide the mixture among the buns and serve.

Thu, 16 Jul 2026 00:00:00 GMT

More Haste Less Hash Dinner in a Flash

Ingredients

1 Potato
15 ml Demarara sugar
; ORANGE PICKLE***
5 ml Nutmeg
***BACON; EGG AND TOMATO
1 lg Flat mushroom
15 ml Vegetable oil
***SAUSAGES AND HASH BROWNS
1 Tomato
5 ml Salt
1 Thick slice bread
45 ml Olive oil; plus extra for
3 Eggs
4 Pork Sausages
8 Rashers smoked back bacon
5 ml Balsamic vinegar
60 ml olive oil
; drizzling
150 ml Warm water
1 15 millilite grain mustard
1/2 Lemon juice of
200 g Self Rising Flour
1 Garlic
25 g Butter
100 g Marmalade

Instructions

Preheat oven to 220c/Gas Mark 7. 1 Combine the flour, salt and olive oil in a bowl and mix in enough warm water to make a dough. Knead firmly until smooth and free from stickiness. Grease a medium sized shallow ovenproof pan. 2 Roll the dough out flat to the size of your pan. Put the pan on the heat, lay the dough in the pan, keep on the hob for a few minutes and drizzle with olive oil. Put in the oven for 10 minutes until golden brown and cooked. 3 Fry the bacon and eggs as normal. Remove the pizza base from the oven and turn out. Top with the eggs and bacon. MARINATED MUSHROOMS ON GARLIC BREAD: 1 Combine 45ml/3tbsp oil, mustard and lemon juice in a bowl. Place the mushroom in an ovenproof dish and pour over the liquid. Grill the mushroom for 5-6 minutes. Toast the bread. 2 Crush the garlic, combine with the remaining oil and drizzle over the toasted bread. Top with the grilled mushroom and serve. SAUSAGES AND HASH BROWNS SERVED WITH A ORANGE PICKLE: 1 Cut the sausages in two and fry in a shallow pan with a little oil until cooked through. For the Hash Browns: 1 Grate the potato into a large bowl and dry with kitchen roll. Add the nutmeg to the bowl and mix in. Heat the oil in a shallow pan. 2 Add the potato mixture to the pan in small mounds and press down with the back of a spoon. Turn halfway through cooking. ORANGE PICKLE: 1 Chop the tomato and place in a small pan over the heat. Add the remaining ingredients and stir until the marmalade has melted. Bring to the boil, reduce the heat and simmer gently to reduce. Per serving: 1804 Calories (kcal); 146g Total Fat; (70% calories from fat); 23g Protein; 113g Carbohydrate; 616mg Cholesterol; 2751mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 27 1/2 Fat; 4 1/2 Other Carbohydrates Recipe by: Ready Steady Cook Converted by MM_Buster v2.0n.

Thu, 16 Jul 2026 00:00:00 GMT

Cheesy Keto Breakfast Bake

Ingredients

2 tablespoons unsalted butter
1/2 large onion, roughly chopped (about 2 cups)
10 ounces loose sausage, from about 2 large links
kosher salt & freshly ground black pepper
3 cups tightly packed curly kale, roughly chopped (from 3-4 stalks)
1/3 cup low sodium chicken broth or 1/3 cup water
8 large eggs
2 tablespoons heavy cream
4 sprigs thyme, leaves only
3 ounces coarsely grated cheddar cheese (about 1 cup)
12 cherry tomatoes (about 3/4 cup)

Instructions

Preheat oven to 375 degrees. Grease a 9” deep dish pie plate with butter and set aside.
Melt butter in a large skillet over medium high. When foaming subsides, add onion and sausage, season with salt and pepper, and saute, breaking up sausage with a spoon, until onion is translucent and sausage begins to brown, about 7 minutes.
Add kale and chicken stock or water and cook, stirring to deglaze the bottom of pan, until liquid is nearly evaporated kale is wilted, about 2 minutes. Remove from heat and let cool slightly.
In a large bowl, whisk to combine eggs and cream. Season lightly with salt and pepper and add thyme and reserved sausage mixture. Transfer to prepared pie plate. Distribute cheese and tomatoes over the top and transfer to oven. Bake until puffed and lightly golden, about 25-30 minutes.
Remove from oven and let cool slightly before cutting into pieces and serving.

Thu, 16 Jul 2026 00:00:00 GMT

Meatballs with olives

Ingredients

500 g/1lb 2oz minced meat such as beef, pork or lamb
1 onion, roughly chopped
2 garlic cloves roughly chopped
1 egg, lightly beaten
2 tbsp chopped mint leaves or 1 tsp dried mint
1/4 tsp freshly grated nutmeg
3 tbsp olive oil
1 large aubergine finely diced
400 g can chopped tomatoes
75 ml/21/2fl oz red wine water or stock
1 tbsp red wine vinegar
1 tsp dried oregano
1/4 tsp ground cinnamon
2 handfuls of black olives pitted and chopped
4 tbsp natural or Greek yogurt
Cooked rice or pitta breads to serve

Instructions

1 Put the mince, onion, garlic, egg, mint and nutmeg in a food processor and season lightly. Process until thoroughly combined. Using wet hands to stop the mixture sticking to you, shape into balls about the size of a walnut shell. If you have the time, put them in the freezer for 10 mins to firm up. Alternatively, you can make the meatballs up to a day in advance and keep them in the fridge until you are ready to cook.
2 Heat the oil in a large, shallow pan over a medium-high heat. Add the meatballs and fry for a few mins until they start to colour, then remove from the pan. Add the aubergine and fry for a couple of mins. Stir in the tomatoes, wine and vinegar. Add the oregano, cinnamon and olives, season lightly and bring to the boil. Add the meatballs, reduce the heat, cover with a lid and leave to gently simmer for 45 mins until the sauce has thickened and the
meatballs are cooked through.
3 Drizzle each with 1 tbsp of yogurt and serve with rice or pitta breads.

Thu, 16 Jul 2026 00:00:00 GMT

The Best Low Carb Muffin in a Cup!

Ingredients

1/8 cup ground flax seeds
1/8 cup almond flour
1 teaspoon cinnamon
1 teaspoon cocoa powder
1 teaspoon baking powder
1 teaspoon Splenda sugar substitute (or to taste of your favorite sweetener)
1/4 cup chopped almonds or 1/4 cup your favorite nuts
1/2 tablespoon coconut oil, melted
1 egg, slightly beaten

Instructions

Put coconut oil in mug and microwave for about 15 seconds, just until it melts.
Add all dry ingredients and nuts and stir with a fork until combined.
Add egg and stir until completely incorporated.
Microwave on full power for one minute.
Invert onto plate and serve with butter or cream cheese, ENJOY!

Thu, 16 Jul 2026 00:00:00 GMT

Layered chicken chutney salad or dip

Ingredients

16 Ounces Reduced fat cream cheese softened
2 Cups 2% cottage cheese
1/2 Cup Reduced fat sour cream
4 Teaspoons Curry powder
10 Ounces Chutney
2/3 Cup Green onions chopped
2/3 Cup Raisins
2/3 Cup Coconut flaked
2 Cups Cooked chicken chopped
1 Cup Salted peanuts chopped
1/4 Cup Green onion chopped

Instructions

1. The day before,combine first 4 ingredients-beat well.
2. Spread in a 9 by 13 dish. Refrigerate, covered,overnight.
3. The next day, spoon chutney over top.
4. Sprinkle with mixture of 2/3 cup each of green onions, raisins and coconut.
5. Top with chicken.
6. Before serving, garnish with chopped peanuts and 1/4 cup green onions.
7. Serve with crackers or use as a salad.
- - - - - - - - - - - - - - - - - -

Thu, 16 Jul 2026 00:00:00 GMT

One-pan beef stew with vegetable mash

Ingredients

2 tbsp rapeseed oil
600g pack lean diced beef
320g large chestnut mushrooms , quartered
2 bay leaves
2 tbsp thyme leaves
4 small red onions (320g), quartered
4 garlic cloves , thinly sliced
320g medium carrots , cut into chunky lengths
600ml vegetable stock made with 1 tbsp vegetable bouillon powder
4 tbsp tomato purée
broccoli and/or peas, to serve
700g swede , peeled and cut into chunks
850g potatoes , peeled and cut into chunks

Instructions

Heat the oil in a large non-stick pan and fry the beef in about three batches until well browned. Set aside.
Add the mushrooms, bay and thyme to the pan, and cook for about 5 mins. Tip in the onions and garlic, and cook for a few minutes more until softened.
Return the beef to the pan and add the carrots, stock and tomato purée. Cover and simmer for 2 hrs until the meat is tender and the liquid has reduced to a thick gravy.
About 25 mins before the end of the cooking time, make the mash. Bring a large pan of water to the boil and add the swede. Boil for 5 mins, then add the potato and boil for 15-20 mins until tender. Drain and mash with plenty of black pepper.
You can eat half the stew and mash now, then chill the rest to reheat and eat another day. Will keep chilled for a few days. Reheat the stew in a pan until piping hot. The mash can be reheated in the microwave. Serve with broccoli or peas, if you like.

Thu, 16 Jul 2026 00:00:00 GMT

Why the World’s Best Breakfast Meat Isn’t Anything You’ve Ever Heard Of

Ingredients

4 ½-inch-thick slices scrapple
1 teaspoon canola oil
8 slices white bread
Maple syrup

Instructions

In a large cast-iron skillet over medium-high, heat the oil. Add the scrapple, working in batches if necessary, and sear until the underside is crispy and dark brown, 3 to 5 minutes. Flip the scrapple and sear the other side until crisped, another 3 minutes. Transfer the scrapple to a plate lined with paper towels to drain.
Place a slab of scrapple on a slice of bread, drizzle with syrup, close the sandwich, and cut off the crusts, if you want. Repeat with the remaining ingredients. Makes 4 sandwiches.

Thu, 16 Jul 2026 00:00:00 GMT

Slow-Cooker Carne Guisada

Ingredients

2.5 pounds beef chuck roast or bottom round, cut into 1-inch pieces
Coarse salt and ground pepper
2 tablespoons vegetable oil
1 medium white onion, diced medium
1 medium green bell pepper, seeded and diced medium
1 large jalapeno, seeded and diced small
5 garlic cloves, roughly chopped
1.5 teaspoons ground cumin
0.75 teaspoon chili powder
0.75 teaspoon dried oregano
6 tablespoons all-purpose flour
1.75 cups low-sodium chicken broth
1 can (14 ounces) diced tomatoes
2 bay leaves
Flour tortillas, warmed, grated cheddar, and cilantro, for serving

Instructions

Season beef with salt and pepper. In a large skillet, heat 2 teaspoons oil over high. In 2 batches, cook beef until browned on all sides, 5 minutes per batch (add 2 teaspoons more oil for second batch). Transfer to a 5- to 6-quart slow cooker.
In same skillet, cook 2 teaspoons oil, onion, bell pepper, jalapeno, and garlic over medium, stirring and scraping up browned bits with a wooden spoon, until vegetables are tender, 5 minutes. Add cumin, chili powder, oregano, and flour and cook 1 minute. Slowly pour broth into skillet, stirring until liquid is smooth. Simmer 2 minutes, then transfer mixture to slow cooker, along with tomatoes and bay leaves. Season to taste with salt and pepper and stir to combine. Cover and cook on high 6 hours. Serve in tortillas with cheese and cilantro.

Thu, 16 Jul 2026 00:00:00 GMT

Fig Cookies - Low Carb

Ingredients

1 cup brown sugar
1/2 cup butter
1 Egg Beaten
2 cups Bob’s Red Mill whole grain low carb
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon pumpkin pie spice
1/2 teaspoon cinnamon
1 cup figs chopped
1/2 cup walnuts chopped

Instructions

Preheat oven to 350 degrees
Cream butter and sugar
Add the beaten egg
Mix well
Sift together dry ingredients
Fold dry ingredients into sugar, butter, egg mixture
Fold in figs
Fold in walnuts
Drop by spoonfuls and flatten onto greased baking sheet
Bake 15 to 20 minutes
Let cool

Thu, 16 Jul 2026 00:00:00 GMT

Low Carb Cougar Gold Cheese Soup

Ingredients

3 cups Cougar Gold Cheese shredded
2 tablespoons Butter
1 small Onion (about 2.5 ounces) diced
2 teaspoons Dried Mustard
3 cups Vegetable Broth
2 cups Cream
3 cups Cauliflower frozen works fine

Instructions

Shred Cougar Gold cheese until you have 3 cups worth. (Be warned: stickier and crumblier than cheddar, Cougar Gold can challenge your cheese-shredding skills and use more time than expected.)
Saute diced onion in butter until soft. Stir in dry mustard. Cook for several minutes, stirring continuously. Transfer to soup pot and stir in broth (Imagine's Veggie or No-Chicken broth work well), whisking until smooth. Add cauliflower.
Simmer over moderate heat 30 minutes. Add cream (or half-and-half). Reduce heat to low and stir in Cougar Gold Cheese until melted. Season with salt and pepper to taste.
Per 1/8 recipe with cream: 437 Calories; 42g Fat; 14g Protein; 4g Carbohydrate; 1g Fiber; 3g Net Carbs
Per 1/8 recipe with half-and-half: 315 Cal; 25g Fat; 15g Protein; 7g Carbohydrate; 1g Fiber; 6g Net Carbs
If you're not a vegetarian, you can use chicken broth instead of veggie broth with great results.
I realize my nutritional data conflicts with the values derived by Big Oven, but please trust mine. They're based on accurate ingredient counts entered into Fitday rather than not-quite-exact-counterparts from the USDA database.

Thu, 16 Jul 2026 00:00:00 GMT

Eggnog Low carb treat

Ingredients

1/2 cup coconut milk
1/4 cup Heavy whipping cream
1 egg
1/2 tsp Vanilla
1/4 tsp Cinnamon
1/4 tsp Nutmeg

Instructions

Microwave milk in large cup that will fit a mixer wand.
Add rest of ingredients except nutmeg.
Mix until frothy.
Top with nutmeg and enjoy.

Thu, 16 Jul 2026 00:00:00 GMT

Maple-roasted Chicken and Vegetables -- Lower Carb

Ingredients

2 pound boneless skinless chicken breasts cut into 1-inchcube
1/2 cup Sugar-free maple syrup divided
4 medium carrots cut into large chun
4 white onions cut into large chunks
1 pound parsnips cut into large chunks
3 medium sweet potatoes cut into large chunks
1/4 teaspoon freshly ground black pepper
1/4 teaspoon dried thyme
1 tablespoon dried parsley flakes
1 cup low-sodium chicken broth
1 teaspoon paprika
Spicy brown mustard

Instructions

Preheat the oven to 375F. Marinate the chicken cubes in 1/4 cup of the maple syrup.
Spread the vegetables in a large baking dish. Sprinkle with pepper, thyme, and parsley. Pour maple syrup and chicken broth evenly over the dish and stir to distribute.
Cover and bake about 1 ? hours, stirring every 20 minutes to keep vegetables moist.
Sprinkle the chicken with paprika, stir into vegetables, and bake for another 20 minutes.
Serve with spicy brown mustard.
Each (2 1/2 cups; 374g) serving contains:
Cals: 317, FatCals: 18, TotFat: 1g
SatFat: 0g, PolyFat: 1g, MonoFat: 0g
TotCarbs: 28g, Fiber: 7g, Sugars: 8g
NetCarbs: 21g, Protein: 29g
Food Group Serving(s)
DASH: Vegetables: 3.6: Fruits/Juices: 0.0: Dairy: 0.0: Grains: 0.0: Meat/Fish: 1.0: Seeds: 0.0: Fats: 0.0: Sweets: 0.0
USDA: Vegetables: 1.8: Fruits/Juices: 0.0: Dairy: 0.0: Grains: 0.0: Meat/Fish/Seeds: 4.0: Fats: 0.0: Sweets: 0.0

Thu, 16 Jul 2026 00:00:00 GMT

Poor Mans Dinner

Ingredients

1 pound Ground beef
8 cups Mashed potatoes
2 cans Creamed corn
2 cup shredded cheese
1/4 cup Diced onion
4 Tbsp Butter
1/2 Cup Milk

Instructions

Fry up ground beef
Add salt and pepper to taste
Add in diced onion
Peel, cut and cook potatoes
Make mashed potatoes using butter and milk
Place browned ground beef mixture in bottom of a 13 x 9 x 2 baking dish
Top with mashed potatoes
Makes resivoir in potatoes ( like a shallow bowl)
Pour creamed corn in resivoir
Top with shredded cheese
Bake at 350 for about 20 minutes or until cheese is melted
Cut and serve! ENJOY!

Thu, 16 Jul 2026 00:00:00 GMT

Low Carb Spaghetti Squash Pie

Ingredients

1 1/2 cups spaghetti squash, cooked and shredded
3 large eggs
1/4 cup buttermilk or 1/4 cup heavy cream
6 (1 g) packets Splenda sugar substitute (up to 8)
1/2 teaspoon vanilla
1 1/2 teaspoons coconut extract

Instructions

Mix together all the ingredients, pour into a pie plate and bake at 350°F until JUST set (this could take as little as 10 minutes, depending upon your oven).

Thu, 16 Jul 2026 00:00:00 GMT

Slow-Cooker Cheddar Soup

Ingredients

4 cups chicken stock
2 cups chopped sweet onion (from 1 large onion)
.5 cup chopped carrot (from 1 large carrot)
.5 cup chopped celery (from 1 large stalk)
.5 cup chopped red bell pepper (from 1 small pepper)
.25 cup unsalted butter
1.5 teaspoons kosher salt
.5 teaspoon black pepper
.25 teaspoon crushed red pepper
12 ounces sharp Cheddar cheese, shredded (about 3 cups)
1 (8-oz.) pkg. cream cheese
1.25 cups whole milk, divided
.25 cup cornstarch
8 soft pretzel burger buns (such as Pretzilla) or small round bakery bread loaves, warmed
Crumbled cooked bacon and sliced scallions

Instructions

Place stock, onion, carrot, celery, bell pepper, butter, salt, black pepper, and crushed red pepper in a 6-quart slow cooker. Cover and cook on HIGH until vegetables are tender, about 3 hours.
Whisk Cheddar cheese, cream cheese, and 1 cup of the milk into mixture in slow cooker. Cover and cook on HIGH until cheese is melted and smooth, whisking occasionally, about 30 minutes.
Whisk together cornstarch and remaining ¼ cup milk in a small bowl until smooth. Whisk into soup in slow cooker. Cover and cook on HIGH, whisking occasionally, until thickened, about 15 minutes.
Slice ½ inch from the top of each pretzel bun using a serrated knife. Scoop out centers of bun bottoms, leaving a ¼-inch-thick shell. Ladle soup evenly into bun bottoms; garnish with bacon and scallions. Serve alongside bun tops.

Thu, 16 Jul 2026 00:00:00 GMT

Ultimate Veggie Burgers

Ingredients

4 cup water
1 tablespoon plus 1/4 teaspoon kosher salt, divided
.33 cup uncooked pearl barley, rinsed
1 dried bay leaf
1 pound fresh button mushrooms, stemmed and quartered
2 tablespoons tamari or soy sauce
6 tablespoons plus 1 teaspoon olive oil, divided
.5 teaspoon black pepper
1 head garlic, halved crosswise
2 medium carrots, peeled and shredded (about 3/4 cup)
2 small beets, peeled and shredded (about 3/4 cup)
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 (15 1/2-ounce) can chickpeas, drained and rinsed
.6666 cup gluten-free panko (such as 4C Gluten Free Panko Plain Bread Crumbs) or regular panko
.25 cup finely chopped walnuts
1 tablespoon whole-grain or Dijon mustard
Toasted hamburger buns, vegan mayonnaise, butter lettuce, pickles, sliced red onion, sliced tomato, and vegan cheese, for serving

Instructions

Preheat oven to 400°F. Bring 4 cups water and 1 tablespoon salt to a boil in a medium saucepan over medium-high. Add barley and bay leaf; return to a boil. Reduce heat to medium-low, and simmer, undisturbed, until barley is al dente, 25 to 30 minutes. Drain well, and transfer to a large bowl; remove and discard bay leaf. Let cool slightly, about 15 minutes.
While barley cooks, toss together mushrooms, tamari, 2 tablespoons oil, pepper, and remaining 1/4 teaspoon salt on a large rimmed baking sheet; spread in an even layer. Place garlic head halves on a sheet of aluminum foil, and drizzle with 1 teaspoon oil. Tightly wrap foil around garlic, and place on baking sheet next to mushrooms. Roast in preheated oven until mushrooms are browned and beginning to dry out, about 40 minutes, stirring twice during cook time. Remove from oven; let cool on baking sheet 10 minutes. (Do not turn oven off.) Remove and discard foil from garlic; squeeze garlic cloves from skins, and set aside. Discard garlic skins.
Transfer cooled barley to a food processor; pulse until roughly chopped, about 15 pulses. Transfer to a large bowl; add carrots, beets, cumin, and paprika. Transfer roasted mushrooms to food processor; pulse until finely chopped, about 10 pulses. Transfer mushrooms to barley mixture. Add chickpeas to food processor; pulse until roughly chopped, about 10 pulses. Transfer 1 cup chopped chickpeas to barley mixture. Add roasted garlic cloves to remaining chickpeas in food processor; process until smooth, about 1 minute, stopping to scrape down sides of bowl as needed. Transfer chickpea-garlic mixture to barley mixture.
Add panko, walnuts, and mustard to barley mixture, and stir until well combined. Shape mixture into 8 (1/2-inch-thick) patties (about 1/2 cup each).
Heat 2 tablespoons oil in a large skillet over medium. Add 4 patties; cook until golden brown and crispy on both sides, about 2 minutes per side. Transfer seared patties to a large baking sheet. Repeat process with remaining 2 tablespoons oil and remaining 4 patties. Bake patties at 400°F until tops and sides are crispy, about 10 minutes. Serve on buns with mayonnaise, lettuce, pickles, red onion, tomato, and vegan cheese, if desired.

Thu, 16 Jul 2026 00:00:00 GMT

Low Carb Bacon and Swiss Quiche

Ingredients

3 slices bacon more if wanted, chopped
6 eggs
1 cup heavy cream
1/2 teaspoon salt
8 ounces Swiss cheese shredded

Instructions

Fry bacon until crispy. Drain on paper towels. In medium bowl, beat eggs. Add cream and salt. Mix well. Arrange cheese and bacon evenly in bottom of greased 9-10 inch glass pie pan. Pour in egg mix. Bake at 350F degrees until inserted knife comes out clean.

Thu, 16 Jul 2026 00:00:00 GMT

Fluffy Low Carb Keto Cinnamon Roll Pancakes (Paleo, Vegan)

Ingredients

Keto Low Carb Version (Keto Paleo, Sugar Free)
1/2 cup almond flour
2 tbsp coconut flour
1 tsp cinnamon
1/2 tsp baking powder
1-2 tbsp granulated sweetener of choice
3 large eggs
1/4 cup milk of choice
Flourless Version (Vegan Gluten Free, Sugar Free, Egg-Free)
1 cup rolled oats can sub for quinoa flakes
1/4-1/2 cup milk of choice * See notes
1/2 cup unsweetened applesauce can sub for pumpkin banana or sweet potato
1 tbsp apple cider vinegar can sub for lemon or lime juic
1 tsp baking powder
1 tbsp sticky sweetener of choice
1 tsp cinnamon
1 tsp vanilla
For the sticky cinnamon roll glaze
1-2 tbsp coconut butter
1 tsp cinnamon
1 tbsp milk of choice

Instructions

In a high-speed blender, add all your ingredients and blend until fully combined and a thick batter remains.
Allow the batter to rest for 5-10 minutes, allowing the coconut flour/rolled oats to thicken. If the batter is too thick, continue to add milk of choice.
Preheat a greased/oiled pan over low-medium heat. Pour scant 1/4 cup portions of batter on the hot pan. Cover the pan and cook for 2-3 minutes, until bubbles form on the edges and flip.
Continue cooking until all the batter is used up.
Once pancakes are cooked, prepare your sticky cinnamon roll glaze. Melt your coconut butter and add the cinnamon. Thin out with milk and drizzle over the top.
Notes
* Adjust accordingly. If batter is too thick, add extra milk.
May freeze in a ziplock bag.
Nutrition
Serving: 1serving | Calories: 125kcal | Carbohydrates: 3.5g | Protein: 7g | Fat: 7g | Fiber: 3g | Vitamin A: 2% | Vitamin C: 1% | Calcium: 2% | Iron: 5%

Thu, 16 Jul 2026 00:00:00 GMT

Individual Hamburger Dinner Packets

Ingredients

1 lb ground beef, regular
salt and pepper, to taste
1/4 teaspoon garlic powder (optional)
1 large onions or 2 medium onions
2 potatoes, peeled or 2 potatoes, well scrubbed
4 tablespoons chili sauce or 4 tablespoons barbecue sauce
4 small carrots
4 teaspoons butter

Instructions

Shape beef into 4 flat patties and place each in the centre of a piece of foil.
Sprinkle with salt, pepper and garlic powder, if using.
Peel onion, cut into 4 thick slices and place on top of each patty.
Cut potato into 1/4 inch thick slices and place on top of onion.
Spread with ketchup or sauce.
Peel carrots and cut into strips.
Place on top of potato slices.
Sprinkle with a bit more salt and pepper.
Dot with butter.
Bring sides of foil up over meat and vegetables and enclose in packets.
Place on baking sheet and bake for 60 to 75 minutes in 375F oven.

Thu, 16 Jul 2026 00:00:00 GMT

Cheesecake Low Carb

Ingredients

3 (8 ounce) boxes Cream cheese Room temperature
3 large Eggs
1 Cup Swerve
1 TBSP Vanilla extract
1 1/2 Cup Sour cream
1/3 Cup Heavy whipping cream

Instructions

Mix together room temperature cream cheese, Splenda, HWC, sour cream and vanilla extract.
Add eggs and beat until creamy.
Pour into greased pie pan.
Bake 35 minutes at 350 degrees or until cracked and golden brown.

Thu, 16 Jul 2026 00:00:00 GMT

Who-Knew???? Ground Beef and Chicken Crock Pot Chili

Ingredients

2 (15 ounce) cans red kidney beans, drained
1 (28 ounce) can tomatoes with juice
1 (6 ounce) can tomato paste
1 1/4 lbs lean ground beef, browned and drained
2 boneless skinless chicken breasts, browned and chopped
2 medium onions, coarsely chopped
2 celery ribs, coarsely chopped
1 red bell pepper, coarsely chopped
2 garlic cloves, crushed
1 (14 ounce) can baked pork and beans
1 tablespoon chili powder
1 tablespoon dried ancho chile powder
1/2 teaspoon allspice
1/2 teaspoon cinnamon
1 teaspoon pepper
1 teaspoon ground cumin
salt

Instructions

Brown and drain the hamburger meat in a pan.
Do the same for the chicken.
Place into crock pot with remaining ingredients, stir well and cook on low for 8-10 hours or high for 4-6. (I used the high setting due to lack of time).
Enjoy with cornbread and an ice-cold Newcastle.

Thu, 16 Jul 2026 00:00:00 GMT

Dinner on the Deck- Grilled Vegetable Kabobs with Rice

Ingredients

1/2 cup oil-free Italian dressing
1 teaspoon dried parsley flakes
1 teaspoon dried whole basil
2 medium-size yellow squash cut into 1-inch slices
8 small boiling onions
8 cherry tomatoes
8 medium-size fresh mushrooms
vegetable cooking spray
2 cups hot cooked long-grain rice cooked w/o salt or fat

Instructions

Combine dressing, parsley, and basil in a small bowl; cover and chill
Alternate squash, onions, tomatoes, and mushrooms on 8 skewers. Coat grill rack with cooking spray; place on grill over medium coals. Place kabobs on rack, and cook 15 minutes or until vegetables are tender, turning and basting frequently with dressing mixture. To serve, place 1/2 cup rice on each plate, and top with 2 vegetable kabobs.

Thu, 16 Jul 2026 00:00:00 GMT

Low Carb Breakfast Bake

Ingredients

1 Large green bell pepper chopped
1 Large red bell pepper chopped
1 + 1/2 Tsp Olive oil
12 Links Turkey Sausage Cooked
1/2 Cup Low fat mozzarella Grated

Instructions

Pre heat oven to 450.
Cut up the bell peppers into bite size pieces. Toss with olive oil and roast in oven for 20 min.
Cut sausage into bite sized pieces.
After the peppers have roasted, toss withe the sausage and cook 5 more minutes.
Turn the oven to broil and sprinkle on the cheese. Broil until cheese is melted

Thu, 16 Jul 2026 00:00:00 GMT

Carb Friendly Salmon Welly-style Recipe

Ingredients

4 - six ounce portions of salmon fillets
brined jarred grape leaves, rinsed and patted dry
1 4 ounce log of goat cheese
2 ounces of cream cheese
2 tbsp of extra virgin olive oil
1 large fat leek, cleaned, halved and sliced into moons
1 lb of crimini mushrooms, brushed and sliced
1 tbsp non-paraeil capers, drained and chopped
1 tsp of dried dill weed
1 tsp of lemon pepper seasoning
extra virgin olive oil for brushing outside of grape leaves
1/2 stick of melted butter, mixed with the juice on one lemon and a dash of cayenne pepper and two to three scrapes of fresh nutmeg
3 small zucchini, washed and shaved into wide noodle shape with mandolin, or use the vegetable peeler

Instructions

In a large skillet, heat the olive oil and add the leeks (lower carb count than yellow onions, shallots and green onions are even less than leeks) and the mushrooms and cook until soft and limp.
Reserve and cool.
Mix the cooled veggies into the soft cream cheese and goat cheese until well combined. Add capers and seasonings (dill & lemon pepper).
Place 3 grape leaves slightly overlapping in a triangle pattern, No holes please. Top with a piece of salmon and evenly divide the filling between each fillet.
Fold in sides of grape leaves, then the botton and finally roll into a neat log shape. Completely enclosing salmon and filling mix.
Refrigerate while you shave the zucchini into wide faux pasta noodles.
Preheat oven 425 degrees. Place salmon bundles on foil lined cookie sheet, brush foil with oil. Brush bundles with so they barely glisten with the oil. Bake for 10 minutes. Let rest for five.
While the salmon oven roasts, melt half the butter in a large skillet and toss in the zucchini ribbons, cooking quickly over high heat.
Melt remaining butter in microwave and season to taste with cayenne, lemon juice and nutmeg.
Serve salmon bundle with zucchini ribbons, drizzle with flavored lemon butter. Blasted tomatoes (previous post) also make a great side dish for this meal.

Thu, 16 Jul 2026 00:00:00 GMT

Johnny Marzetti

Ingredients

1 ½ pounds ground beef
1 (1.31-oz.) pkg. Sloppy Joe seasoning mix
1 ¼ cups water
4 cups elbow macaroni
1 (15 1/4-oz.) can corn, drained
1 (8-oz.) pkg. shredded Cheddar cheese, divided
Optional: 4-oz. can sliced mushrooms, drained

Instructions

Brown ground beef in a skillet over medium-high heat; drain. Stir in seasoning mix, tomato paste and water; heat and stir until blended.
Spoon into a lightly greased 13"x9" baking pan; stir in macaroni, corn, one cup cheese, and mushrooms, if desired. Bake, uncovered, at 350° for 45 minutes. Sprinkle with remaining cheese; return to oven until cheese melts.

Thu, 16 Jul 2026 00:00:00 GMT

Best ever Christmas leftovers sandwich

Ingredients

2 cold leftover roast potatoes
2 tsp sunflower or olive oil
50g leftover stuffing
2 leftover pigs in blankets , halved lengthways, plus an extra one for the top if you like
2-4 thick slices leftover roast turkey (about 100g)
1 tbsp wholegrain mustard
2 tbsp mayonnaise
2 slices of bread (we used seeded – see our tip to make a bigger sandwich)
2 tbsp cranberry sauce
2 tbsp pickled red cabbage (see recipe below), or use leftover braised cabbage
handful of baby spinach or other salad leaves
hot gravy , for dipping (optional)

Instructions

Put the potatoes on a chopping board and gently squash them with a potato masher – try not to break them up too much, just squash them enough to flatten. Heat the oil in a frying pan over a medium heat and fry the potatoes for 5 mins on each side, or until hot and crispy. Keep warm while you reheat the stuffing, pigs in blankets and turkey in the microwave or pan.
Mix the mustard and mayo together in a bowl, and spread over one slice of the bread (you don’t need to butter it unless you are using sourdough or granary bread). Spread the cranberry sauce over the other slice. Top the mayo with the pickled red cabbage, crispy roasties, stuffing, turkey, pigs in blankets and a handful of spinach. Finally, press the cranberry-sauce-topped slice of bread on top of the sandwich. You can secure it with a skewer and top with a pig in blanket if you have another one left over. Serve with a bowl of gravy for dipping, if you like.

Thu, 16 Jul 2026 00:00:00 GMT

Chipotle Pork & Sweet Potato Stew with Cornbread

Ingredients

2 lbs country pork ribs boneless, cut in 2" pcs
1 tsp chipotle chili powder
1 tsp Dried oregano
1 tsp ground cumin
1 tsp salt
1 onion diced
4 cloves garlic
1 1/4 lbs sweet potatoes peeled and diced
1 green pepper thinly sliced
2 cups chicken broth
CORNBREAD
1/2 cup cornmeal
1/2 cup all purpose flour
2 tsp sugar
1 tsp baking powder
1/8 tsp salt
2 tbsp butter cut into small pcs
1/2 cup milk
2 tbsp cilantro chopped

Instructions

Coat slow cooker with cooking spray
Season pork with chili powder, oregano, cumin & salt
Place in slow cooker
Add onion, garlic, sweet potatoes, and green pepper
Pour broth over top
Cover and cook on high for 6 hrs (or low for 8)
An hour before serving, drop cornbread batter in heaping tbsp. on top

Thu, 16 Jul 2026 00:00:00 GMT

Corned Beef Dinner in the Crock-Pot

Ingredients

3 -4 lbs corned beef brisket (rinsed, with juices and seasoning packet included)
1 onion, sliced
3 medium carrots, in chunks
3 medium potatoes, peeled and halved
1 stalk celery & leaves, sliced
1 small head green cabbage, cut in wedges
12 ounces your favorite ale (recommend Guinness or Smithwick's Irish Ale, or you can substitute water or apple juice for the ale)
1/8 teaspoon fresh ground black pepper
1 bay leaf
1 sprig fresh rosemary
prepared horseradish, for serving
coarse grain mustard, for serving

Instructions

Place sliced onions, carrots, potatoes, and celery in bottom of the crock-pot.
Put in the rinsed beef brisket, fat side up. Add the juices and sprinkle with the spices from the seasoning packet.
Pour ale over all.
Sprinkle with pepper and add the bay leaf and rosemary.
Cover and cook on low 10-12 hours (or on high 5-6 hours), until beef and vegetables are done. During the last hour or two add the cabbage wedges. Please note that cook times may vary with different crock-pot models.
Remove brisket to cutting board and let rest 10 minutes before slicing. Always slice across the grain.
Serve corned beef and vegetables with horseradish & mustard on the side, with some thick slices of warm Irish Soda Bread slathered in real Irish butter!

Thu, 16 Jul 2026 00:00:00 GMT

Breakfast Buffet Bake

Ingredients

Cooking spray
8 frozen hash brown patties (from 1 [21.16-oz.]) pkg.) (such as Pacific Valley Tater Patties)
1 (1-lb.) pkg. ground sausage (such as Jimmy Dean Original Pork Sausage)
1 tablespoon canola oil
3 cups sliced yellow onion (from 1 large [12 oz.] onion)
1 cup sliced red bell pepper (from 1 medium [8 oz.] pepper)
1 cup sliced yellow bell pepper (from 1 medium [8 oz.] pepper)
1 ½ teaspoons kosher salt, divided
6 large eggs
1 cup heavy cream
½ teaspoon black pepper
1 (8-oz.) block sharp Cheddar cheese, shredded (about 2 cups)
¼ cup thinly sliced scallions (from 3 scallions)
3 bacon slices, cooked and crumbled

Instructions

Preheat oven to 450°F. Lightly coat a 13- x 9-inch glass baking dish with cooking spray. Arrange hash brown patties in a single layer in baking dish (trimming patties as needed to fit). Bake in preheated oven until potatoes are golden and cooked through, about 15 minutes. Remove from oven, and set aside. Reduce oven temperature to 350°F.
Heat a large cast-iron skillet over medium-high. Add sausage; cook, stirring occasionally, until crumbled and browned, about 8 minutes. Transfer sausage to a plate lined with paper towels; reserve drippings in skillet.
Add canola oil to drippings in skillet; heat over medium-high. Add onion and bell peppers; cook, stirring occasionally, until softened, about 10 minutes. Sprinkle with 1/2 teaspoon of the salt. Spoon mixture in an even layer over cooked hash browns in baking dish; sprinkle evenly with cooked sausage.
Whisk together eggs, cream, black pepper, and remaining 1 teaspoon salt in a bowl. Pour mixture over sausage (mixture will seep through to bottom of baking dish). Sprinkle evenly with cheese.
Bake at 350°F until eggs are set, about 25 minutes. Remove from oven; sprinkle with scallions and bacon.

Thu, 16 Jul 2026 00:00:00 GMT

Florida Native Mexican Buffalo Chili With Monterey Jack Nachos

Ingredients

3 tablespoons extra virgin olive oil
1 lb lean ground buffalo
2 medium onions, chopped
2 garlic cloves, crushed
2 green chilies, seeded and finely chopped or 1 (6 ounce) can green chilies
2 tablespoons chili powder
1 teaspoon ground cumin
2 bay leaves
2 tablespoons tomato puree (paste)
3 3/4 cups beef stock
2 (15 ounce) cans pinto beans, drained and rinsed
3 tablespoons chopped fresh cilantro leaves
sea salt
fresh ground black pepper
1 (9 ounce) bag blue corn tortilla chips, lightly crushed
2 cups monterey jack cheese, grated
2 cups cheddar cheese, instead of monterey jack if you prefer
2 (15 ounce) cans black beans (mixed, 1 each) or 2 (15 ounce) cans red beans, for the pinto beans (mixed, 1 each)
1 lb lean ground beef, for the lean ground buffalo

Instructions

Heat oil in large pan over a medium heat and cook ground buffalo until very lightly browned. (Buffalo cooks faster than beef and has less fat, be careful not to overcook).
Reduce the heat and add onions, garlic and chilies. Cook for 4-5 minutes, or until peppers and onions are tender.
Add the chili powder and ground cumin, and cook 2 minutes more. Stir in the bay leaves, tomato puree, and beef stock. Bring to a boil.
Reduce heat and cover the pan. Simmer for about 45 minutes.
Put a quarter of the beans into a bowl and mash with a potato masher. Stir these into the soup to thicken it slightly.
Add the remaining beans and simmer for about 5 minutes. Season and stir in the chopped cilantro leaves.
Remove the bay leaves before serving.
To serve, ladle the soup into warmed bowls and spoon tortilla chips on top. Pile grated chees over the tortilla chips and serve.

Thu, 16 Jul 2026 00:00:00 GMT

Beef Fiesta Casserole

Ingredients

2 lbs ground beef
1 large onion, diced
3 garlic cloves, minced
1 (35 ounce) can diced tomatoes
1 (6 ounce) can tomato paste
1 (4 ounce) can chopped green chilies, drained
1 (15 1/4 ounce) can kidney beans, drained and rinsed
1 1/2 teaspoons salt
2 teaspoons chili powder
1/2 teaspoon cumin
1/2 teaspoon ground pepper
1 (8 ounce) package elbow macaroni, cooked and well drained
2 cups shredded monterey jack cheese (about 8 oz.)
jalapeno pepper, slices (to garnish) (optional)

Instructions

Preheat oven to 375°.
Grease a 3-quart casserole.
In a large skillet, cook ground beef over med-high heat until browned; drain.
Reduce heat to medium; add onion and garlic and cook for about 5 minutes.
Add tomatoes, tomato paste, chilies, beans, salt, chili powder, cumin and pepper.
Stir to combine and simmer for about 10 minutes.
Pour into prepared casserole.
Add macaroni and mix well to combine all.
Sprinkle with cheese, add jalapeño slices if desired; cover and bake for 30 minutes.
Uncover and continue baking for 10 minutes.

Thu, 16 Jul 2026 00:00:00 GMT

Low Carb Mozzerella Meatballs

Ingredients

1 lb ground beef
1/2 cup cooked quinoa
1 cup mozzarella cheese, shredded
1 large egg
1 tablespoon Mrs. Dash onion and herb seasoning
1 (3/4 ounce) packet good seasons garlic & herb salad dressing mix
1 teaspoon salt
1/2 teaspoon garlic powder
2 teaspoons dried basil

Instructions

Mix together all ingredients by hand.
Form into walnut-sized balls and place into large, lidded skillet.
Brown over medium heat, turning to brown evenly (watch carefuly because the cheese will start to melt and ooze out).
At this point add your marinara (or other sauce), cover and simmer over low heat for 30 minutes, stirring occasionally.

Thu, 16 Jul 2026 00:00:00 GMT

Almond Flour Pancakes Low Carb

Ingredients

4 each Eggs
4 ounces Cream cheese
1/8 teaspoon Vanilla extract
1 dash Cinnamon
1 tablespoon Splenda
3/4 cup Almonds Fine almond flour
1 teaspoon Baking powder

Instructions

1. Combine all ingredients into a large bowl and mix well.
2. If desired, add any mix-ins to batter.
3. Add about 1/2 cup batter into a lightly greased non stick pan and cook until lightly brown on both sides.

Thu, 16 Jul 2026 00:00:00 GMT

Low-carb Sausage, Egg and Cheese Casserole

Ingredients

12 Eggs
1 pound Breakfast Sausage
2 ounces Feta cheese Cubed or crumbled
1/2 cup shredded cheese
1/4 White Onion Diced
1/2 Green pepper Diced

Instructions

Preheat oven to 350(F) degrees. Start browning the sausage in a frying pan, and when it's about halfway done, add the onions and peppers. While that is cooking, beat the eggs with salt and pepper to taste. Once the sausage is fully cooked, spread it in the bottom of a 9x13 inch casserole pan. Sprinkle the feta cheese on top of the sausage and then pour the eggs on top. Top with the shredded cheese. Bake covered for one hour.

Thu, 16 Jul 2026 00:00:00 GMT

Low Carb Baked Potatoes Recipe

Ingredients

2 1/2 c of cooked cauliflower
1 dash of pepper
3/4 c of shredded cheddar cheese
3-6 slices cooked crumpled bacon
3 finely chopped green onions
1 dash of salt
1 c of sour cream

Instructions

Set your bacon and 1/4 c of cheese aside because you are going to be using that last.
Cut your cauliflower into little pieces
In a medium mixing bowl start adding everything
Preheat your oven to 350 F
Place everything into your baking dish
When thats done then sprinkle your bacon and the rest of your cheese ontop. Bake for 20 minutes

Thu, 16 Jul 2026 00:00:00 GMT

Low Carb 'rice' Casserole

Ingredients

10 ounces diced ham (optional)
16 ounces broccoli
3 tablespoons butter
1 chicken bouillon cube
4 ounces cream cheese
2/3 cup cheddar cheese
16 ounces tofu shirataki noodles, dried and finely chopped
garlic salt

Instructions

Simmer vegetables/meat in the butter and bouillon until cooked.
Make shirataki rice: open packages and rinse WELL. Dry with paper towels. Chop into rice size with food processor.
Add shirataki to pan.
Add cheeses and melt.
Spice to taste.
Stir and let flavors mix for a few minutes.
Enjoy!

Thu, 16 Jul 2026 00:00:00 GMT

Orange Soda Crockpot Chicken (Low Carb)

Ingredients

2 lbs boneless chicken breasts, no skin
8 ounces diet orange soda (the tangerine soda is great too)
1 small onion, cut in fourths
2 garlic cloves, minced
1 tablespoon cocoa powder
2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 (1 g) Splenda quick pack
1 tablespoon xanthan gum (thickening, or other thickener)

Instructions

Place chicken breasts in a 3 quart or larger crock pot and top with onion and garlic.
Mix cocoa powedr, chile powder, cumin, cinnamon, salt and splenda together in a separate bowl and sprinkle over chicken/onion/garlic. Pour in orange soda. Cover and cook at LOW setting until chicken is very tender when pierced, 6 to 7 hours (although I have cooked it as long as 9 hours).
Blend in xanthan gum or other thickener with a bit of water and stir into crockpot.
Increase slow cooker heat setting to HIGH. Cover and cook, stirring 2 or 3 times, until sauce is thickened (about 15 more minutes). Season to taste with salt.

Thu, 16 Jul 2026 00:00:00 GMT

Sun-Dried Tomato Pasta

Ingredients

1 1/2 tsp. kosher salt, divided, plus more for pasta water
1 (7-oz.) jar julienned sun-dried tomatoes in olive oil
1 lb. boneless skinless chicken breasts
3/4 tsp. ground black pepper, divided
1/2 medium yellow onion, finely chopped
1 (6-oz.) can tomato paste
3 cloves garlic, chopped
1 tsp. lemon zest
1/4 tsp. red pepper flakes
1 1/2 c. chicken broth
1 lb. linguine
4 oz. cream cheese, cubed
1 (5-oz.) container baby spinach
1 c. grated parmesan, plus more for serving

Instructions

Bring a large pot of salted water to a boil. Drain the sun-dried tomatoes, reserving the oil.
Slice the chicken into 1/2-inch thick slices and season with 1/2 teaspoon of salt and 1/4 teaspoon of pepper. In a large pot, heat 2 tablespoons of sun-dried tomato oil over medium-high heat. Add the chicken, and cook until lightly golden, 3 to 4 minutes. Remove to a plate.
In the same skillet, heat 2 tablespoons of sun-dried tomato oil over medium heat. Add the onion, remaining 1 teaspoon of salt and remaining 1/2 teaspoon of pepper. Cook, stirring frequently, until soft and lightly golden, 3 to 5 minutes. Add the tomato paste, garlic, lemon zest, and red pepper flakes. Cook until fragrant, 1 minute. Whisk in the chicken broth and reduce the heat to medium-low. Simmer and reduce the sauce by one third, about 10 minutes.
Meanwhile, cook the linguine in the boiling water according to package directions. Drain the pasta, reserving 1 ½ cups of pasta water.
Stir the cream cheese, sun-dried tomatoes, and spinach into the tomato sauce. Cook over low heat, stirring occasionally, until the cream cheese melts into the sauce and the spinach is wilted, 2 to 3 minutes. Remove from the heat. Add the parmesan, pasta, and cooked chicken, using a pair of tongs to toss. Add about 1/2 cup of pasta water to loosen the sauce. Add more pasta water if needed, 2 tablespoons at a time, until the sauce is smooth. Serve with extra parmesan.

Thu, 16 Jul 2026 00:00:00 GMT

Curry-Coconut Steak and Noodle Salad

Ingredients

6 oz thick or thin rice flour noodles (ban pho)
2-3 tbsp green curry paste (such as Thai Kitchen)
1 cup light coconut milk
1/4 cup fresh cilantro chopped, divided
zest and juice of 1 lime
1/4 tsp kosher salt
1/4 tsp Freshly ground pepper
1 lb beef sirloin fillet
3 scallions halved, thinly sliced lengthwise
3 large carrots peeled and thinly sliced lengthwise with a vegetable peeler
1 seedless cucumber halved lengthwise and thinly sliced (about 12oz)
1 tbsp chopped peanuts

Instructions

1. Cook noodles according to package directions. Drain and rinse with cold water to prevent noodles from sticking together; reserve.
?2. Combine the curry paste, coconut milk, half the cilantro, lime zest and juice, salt, and pepper in a small bowl; mix well. (This mixture may be made up to 2 days ahead; refrigerate in an airtight container.) Transfer the steak to a roasting pan; rub with 2-3 tablespoons of the curry mixture.
3. Broil (or grill) the steak until medium-rare (about 4 minutes per side); transfer to a plate.
4. Arrange scallions, carrots, cucumbers, and reserved noodles on a large platter. Brush steak with more curry sauce. Thinly slice steak, and transfer to the platter. Drizzle remaining sauce over salad; sprinkle with remaining cilantro, and peanuts.

Thu, 16 Jul 2026 00:00:00 GMT

Mexican Pasta Salad

Ingredients

8 ounces chunky pasta (such as rotini, wheels, medium macaroni, etc)
1 (15 ounce) can whole kernel corn (or the equivalent in frozen corn)
1/2 large red onion, chopped
1 (15 ounce) can black beans, drained and rinsed
1 large bell pepper, chopped (green, red, yellow - whatever color you have on hand)
1 large tomatoes, chopped
1 -2 tablespoon olive oil
1 -2 tablespoon lemon juice (you can also use lime juice)
pepper, to taste
1 spicy seasoning mix (such as Mrs Dash Extra Spicy) or 1 garlic powder
cilantro, chopped,to taste
1/2 cup shredded cheddar cheese (or to taste, I have also used shredded monterey jack and shredded mexican soft cheese. If you are ve)

Instructions

Cook the pasta (al dente) During approximately the last 2 minutes of cooking time, add the corn.
While the pasta/corn mixture is cooking, combine all other ingredients (except for the cheese) in a large bowl.
Drain the pasta and corn.
Rinse the pasta and corn in cold water until the mixture is cool or cold.
Add the pasta/corn mixture to the other ingredients and mix.
Before serving, sprinkle mixture with shredded cheese.
(OPTIONAL) If you are vegan, do not complete this step.
*Please note, I have also added other vegetables, such as fresh and frozen chopped broccoli (add to pasta cooking process like the corn), fresh chopped cauliflower, etc.
You can also add cooked, diced or chopped chicken (great for leftovers).

Thu, 16 Jul 2026 00:00:00 GMT

Almond butter and smashed raspberry stuffed vegan French toast

Ingredients

4 slices of bread, good quality and gluten-free if necessary
160ml of almond milk, or other plant milk
1 tbsp of maple syrup, plus extra for drizzling
1 tbsp of buckwheat flour
1 tsp ground cinnamon
1/4 tsp nutmeg, freshly ground
1 pinch of salt
coconut oil, for frying
4 tbsp of almond butter, shop-bought or homemade
1 punnet of raspberries
coconut sugar
coconut yoghurt
mixed nuts, chopped

Instructions

First spread all 4 slices of bread with almond butter and squash as many raspberries as you can fit in over 2 pieces of bread, then press them down with a fork. Top with the other slices and gently press down
In a small bowl, whisk together the almond milk, maple syrup, flour, cinnamon, nutmeg and pinch of salt. Place the bread in a shallow dish (with sides) that holds all of the bread. Pour the batter over the bread, then lift or flip it over to make sure both sides are evenly coated
Heat a drizzle of coconut oil in a large frying pan (skillet) over medium heat. When the pan is hot, add the bread slices and cook for a few minutes each side until golden brown
To make it look pretty, cut your toast in half and serve scattered with coconut sugar and fruit and drizzled with coconut yoghurt and some chopped nuts, or just have it as it is

Thu, 16 Jul 2026 00:00:00 GMT

Southwestern Vegetarian Pasta

Ingredients

1 tablespoon vegetable oil
1 onion, chopped
1/2 green bell pepper, diced
2 garlic cloves, chopped
2 tablespoons chili powder
1 teaspoon ground cumin
1 (28 ounce) can diced tomatoes with juice
1 (15 ounce) can chickpeas
1 (10 ounce) package frozen corn kernels, thawed
1 (12 ounce) package uncooked elbow macaroni
1/2 cup shredded monterey jack cheese

Instructions

Heat oil in a large, deep skillet. Saute onion, green pepper, garlic, chili powder and cumin.
Stir in tomatoes, chickpeas and corn. Reduce heat to low and simmer 15 to 20 minutes, or until thickened and heated through.
Meanwhile, bring a large pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain.
Combine pasta and sauce.
Sprinkle each serving with Monterey Jack cheese.

Thu, 16 Jul 2026 00:00:00 GMT

Healthy cookies

Ingredients

2 ripe bananas , mashed
150g porridge oats
2 tbsp ground almonds
1⁄2 tsp cinnamon
100g raspberries (fresh or frozen)

Instructions

Preheat the oven to 200C/180C fan/gas 4 and line two baking trays with baking parchment. If you're using an air fryer, skip preheating at this stage.
In a bowl, mix the banana, oats, almonds, cinnamon, and a pinch of salt to create a sticky dough. Gently stir through the raspberries, being careful not to break them up. Scoop up tbsps of the mixture and roll them into balls. For the oven, place them on the prepared baking trays and flatten them with your hand. For the air fryer, you can proceed to the next step.
If you're using the oven, bake the cookies for 15 mins until they feel firm around the edges and are golden brown. If you're using the air-fryer, preheat it to 180C for 4 mins. Place the cookies in a single layer in the air-fryer basket. You may need to do this in two batches. Air-fry them for 8-10 mins until they feel firm around the edges and are golden brown.
Once the cookies are done, leave them to cool. They can be stored in an airtight container for up to three days.

Thu, 16 Jul 2026 00:00:00 GMT

Cheap and Healthy Meals

Ingredients

1 dozen eggs ($4)
1/2 (120ml) cup milk (($1)
Cooked vegetables of choice (about 1 cup total) ($4)
1 cup grated cheese(120g) (3/4 inside the rest of the 1/4 on top (2.75)
2 Tbsp (24g) butter $.50)
Salt and pepper to taste
12 oz chorizo (3 dollars)
3/4 tsp (2g) red pepper flakes .10 cents
4 cloves garlic toasted .20 cents
1/2 cup (120ml) water
2 cans white navy beans (2.50)
3 cups 75g baby spinach 2.00
17.6 oz (500g) Container crushed tomatoes 2.75
Bread (4.00)
1lb spaghetti ($1.50)
Salt to taste
1/4 cup plus 2 tablespoons olive oil ($3.00)
4 cloves garlic (.20 cents)
1/2 teaspoon (1g)crushed red pepper flakes (.10 cents)
1/4 cup (10g)finely chopped parsley ($1.00)

Instructions

In a large bowl, add the eggs, salt and pepper, and while whisking, stream in whole milk.
In a 10” nonstick pan, melt butter over medium heat and once bubbling pour in the eggs. Stir and cook
Once the eggs begin to pull from the bottom, add in grated cheese, and cooked vegetables of choice. Mix until evenly distributed.
Place into a 350F oven for 25 minutes.
Let cool before serving.
In a medium size pot, cook chorizo over medium heat until it starts to brown.
Add in red pepper flakes, and sliced garlic. Whisk together. Cook until fragrant.
Add water and cook until homogenous before adding crushed tomatoes. Season with salt and pepper to taste. Stir and simmer for 10 minutes.
Add in baby spinach and let wilt then add in white navy beans.
Stir and let everything sit until evenly cooked through.
Toast a piece of bread, spread on some butter and top with beans.
Serve.
In a medium skillet, add in chicken breasts on top of herbs, sliced orange, and garlic. Drizzle with oil. Season with salt and pepper.
Set in a 475F oven for 25-35 minutes or until an internal temperature of 165F.
For the pasta, fill a pot with water, season with salt, and bring to a boil.
Add in the spaghetti and cook until done. Reserve some pasta water before draining.
In a medium oiled skillet, and once hot turn the heat off and add the chopped garlic and crushed red pepper flakes. Swirl around until fragrant.
Add pasta to the pan and toss thoroughly to coat.
Add in the pasta water and toss thoroughly once more.
Adjust salt levels and add chopped parsley. Mix to combine.
Serve on a plate with chicken and optional roasted vegetables.

Thu, 16 Jul 2026 00:00:00 GMT

Gouda Red Pepper Potato Bisque Recipe

Ingredients

3-4 oz chopped cooked turkey
2 tablespoons olive oil
1/2 small red onion, chopped
2 stalks celery, chopped
2 green onion leaves, chopped
1/2 large red potato, unpeeled and chopped into pea size pieces
1 small can creamed corn
2 cups skim lactose-free milk
2 oz thin sliced gouda cheese
1 red pepper, chopped
1/8 -1/4 tsp. dried basil
A couple of shakes of dried parsley
1/4 tsp. Crazy Jane's Mixed-up Pepper
1/8 tsp. dried dill
1 cup of egg substitute

Instructions

Heat the olive oil in a large heavy skillet on medium high.
Saute the red potato, celery, green onion, and red onion until the vegies begin to caramelize, or to taste.
Add the basil, parsley, pepper, and dill and stir.
Add the can of creamed corn and stir.
Add the turkey, cheese and milk and, using a small whip, begin to stir constantly.
When the cheese melts and the milk gets hot, but not boiling, add the egg substitute.
Cook and stir gently with the whip until the egg thickens the soup.
Ladle into bowls and serve.

Thu, 16 Jul 2026 00:00:00 GMT

Slow Cooker Bacon Cheeseburger Dip

Ingredients

16 ounces ground beef, seasoned with salt & pepper
10 ounces bacon, cooked & chopped
1/2 cup red onion, diced
2 cups tomato sauce
8 ounces Monterey jack cheese, shredded
8 ounces cheddar cheese, shredded
8 ounces cream cheese, softened & cut into pieces
1 tablespoon relish
1 tablespoon mustard
1 teaspoon salt (or more)
1/2 teaspoon garlic powder
1/4 teaspoon pepper
1 tablespoon oil

Instructions

Heat oil large skillet over medium-high heat. Season the ground beef with salt & pepper and to the skillet. Cook a few minutes and then add the red onion. Cook the food, crumbling the meat as it cooks, until the beef is no longer pink. Drain grease and add the mixture to the slow cooker.
Add the bacon, cheese, tomato sauce, relish, mustard, salt, garlic powder, and pepper to the slow cooker. Stir to mix well. Top with the cream cheese.
Cook HIGH 2-3 hours or LOW 4-6.
Stir well before serving.
Turn on the Instant Pot and select sauté. Once hot add oil, ground beef, and red onion to the pot. Cook 5-7 minutes or until meat is no longer pink & onion is soft. Crumble the meat as it cooks. Drain grease.
Turn the Instant Pot to a medium sauté. Add the tomato sauce, mustard, relish, salt, pepper, garlic powder, and cream cheese. Stir continuously until the cream cheese is melted. Whisk in the Monterey jack cheese & cheddar cheese, one cup at a time. Cook a few minutes until cheese is melted. You’ll need to stir this continuously as it cooks.

Thu, 16 Jul 2026 00:00:00 GMT

Cobb Chicken Salad

Ingredients

1 bag Organic Romaine Hearts washed and chopped
2 lbs thin boneless chicken breasts
1 tablespoon refined coconut oil (no aroma)
2 Plum tomatoes diced
1 small Red onion sliced in rings
2 Hard boiled eggs
1 Avocado sliced
4 oz bacon bits
1/2 cup Cheddar cheese shredded

Instructions

Wash and drain the romaine hearts in a colander. Then slice on cutting board and divide evenly among 4 large salad bowls.
Heat coconut oil in large skillet and add chicken breasts.
Cook for 15-20 mins. covered. Be sure to turn the chicken breasts every few minutes until they're lightly browned on both sides.
Remove chicken breasts from heat and slice on cutting board. Let cool slightly and divide evenly among the 4 bowls.
Diced tomatoes and red onion and evenly atop the chicken in the 4 bowls.
Slice hard boiled eggs and add evenly atop the tomatoes and red onion.
Slice the avocado and divide evenly in the bowls.
Sprinkle each bowl with bacon bits and cheddar cheese.
Serve with your favorite dressing. I like honey mustard for this or ranch.

Thu, 16 Jul 2026 00:00:00 GMT

Dinner In A Bag Mix

Ingredients

1 can Stewed Tomatoes
1/4 C Onion minced
1 Tsp Salt
1 Tsp Chili powder
1/2 Tsp Pepper
1/4 Tsp Sugar
1 C Pasta

Instructions

Combine spices in a small zip bag. Put pasta (elbow mac, rigatoni, shells) inanother zip bag. Place bags and can of tomatoes into a brown paper bag withinstructions.
DIRECTIONS:In a skillet, brown 1 lb. ground beef; drain. Add tomatoes, 1 can of water,and seasonings; bring to a boil. Reduce heat and simmer 5 minutes. Stir inpasta; cover and simmer 15 minutes. Uncover; simmer until macaroni is tender and sauce is thickened.

Thu, 16 Jul 2026 00:00:00 GMT

Chicken Parmesan Meatballs (Low-Carb)

Ingredients

1 lb ground chicken
2 egg whites
2 tablespoons breadcrumbs
1 tablespoon parmesan cheese, grated
3 tablespoons pizza sauce
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon italian seasoning
1/4 teaspoon onion powder
1/8-1/4 teaspoon garlic powder
1/2-3/4 cup mozzarella cheese, shredded
pizza sauce, for dipping

Instructions

Preheat oven to 350 degrees Fahrenheit. Spray a large baking sheet with cooking spray.
Mix ground chicken, egg, breadcrumbs, Parmesan cheese, 3 tablespoons pizza sauce, spices, & cheese in a bowl.
Shape into 24 small meatballs, about the size of a ping pong ball; place meatballs onto the prepared baking sheet.
Bake for 20-25 minutes. Serve with pizza sauce for dipping.

Thu, 16 Jul 2026 00:00:00 GMT

Minestrone

Ingredients

1/2 pound (about 1 1/4 cups) dried white beans such as Great picked over and rinsed
1/2 teaspoon salt
1/4 pound pancetta (Italian cured pork belly available at Italian markets and specialty foods shops) or sliced lean bacon, chopped
1/3 cup olive oil
1 onion, chopped
1 large carrot cut into 1/2-inch dice
1 rib of celery cut into 1/2-inch dice
3 garlic cloves chopped fine
2 zucchini, scrubbed and cut into 1/2-inch dice
1/4 pound green beans trimmed and cut into 1/2-inch pieces
1/2 pound boiling potatoes
4 cups shredded green cabbage (preferably Savoy)
1/2 pound kale rinsed drained, stems discarded, and the leaves chopped (about 6 cups)
a 28-ounce can tomatoes chopped coarse and drained well
4 1/2 cups chicken broth (preferably low-salt)
freshly grated Parmesan garlic bruschetta , and dry-cured sausages as accompaniments

Instructions

In a large bowl let the white beans soak in enough water to cover them by 2 inches overnight or quick-soak them. Drain the white beans, in a saucepan combine them with enough water to cover them by 2 inches, and simmer them, uncovered, adding more water if necessary to keep them barely covered, for 45 minutes to 1 hour, or until they are tender. Add the salt and simmer the white beans for 5 minutes more. Remove the pan from the heat and let the white beans stand, uncovered.
In a heavy kettle cook the pancetta in the oil over moderate heat, stirring, until it is crisp and pale golden, add the onion, and cook the mixture, stirring, until the onion is softened. Add the carrots, the celery, and the garlic and cook the mixture, stirring, for 4 minutes. Add the zucchini, the green beans, and the potatoes, peeled and cut into 3/4-inch dice, and cook the mixture, stirring, for 4 minutes. Add the cabbage and the kale and cook the mixture, stirring, until the cabbage is wilted. Add the tomatoes and the broth and simmer the soup, covered, for 1 hour.
Drain the white beans, reserving the liquid, in a blender or food processor purée half of them with 1 cup of the reserved liquid, and stir the purée and the remaining white beans into the soup. Simmer the soup, uncovered, for 15 minutes, thin it if desired with some of the remaining reserve liquid, and season it with salt and pepper. The soup may be made 3 days in advance and kept covered and chilled. Reheat the soup, thinning it with water as desired. Serve the soup with the Parmesan, the bruschetta, and the sausages.
use two cans of white beans instead of the dried beans. I always use fire-roasted tomatoes - it makes a big difference. I add an additional can of chicken stock, plus some water and a tablespoon or two of chicken base. I also add vinegar (either balsamic or red wine) and sometimes leftover wine or sherry to taste, as well as a tablespoon or so of dried Italian seasoning. And definitely add a Parmesan rind during the cooking process.

Thu, 16 Jul 2026 00:00:00 GMT

Low Carb Broccoli and Cheese Soup

Ingredients

1 tablespoon Olive Oil
1 cup onion chopped
2 cloves Garlic minced
1/4 teaspoon oregano
3 can substitute chicken broth
16 ounces broccoli florets
1/3 cup low carb flour
1 cup heavy cream
1/4 teaspoon black pepper
8 ounces cheddar cheese grated

Instructions

1. Heat a large nonstick saucepan over medium-high heat. Add olive oil to the pan. Add onion and garlic, and Oregano and saute 3 minutes or until tender.
2. Add flour to broth and whisk it. Add flour broth mixture and broccoli to the pan.
3. Bring broccoli mixture to a boil over medium-high heat. Reduce heat to medium, cook 10 minutes or until florets are soft. If you use more than just the florets; ie broccoli stems, you may have to cook longer.
4. Stir in pepper. Remove from the heat
5. Either use a handheld stick blender and blend randomly right in the pan or place one third of soup in blender or food processor, process until smooth. Return pureed soup to pan.
6. Add cream and grated cheese, stirring until cheese melts.

Thu, 16 Jul 2026 00:00:00 GMT

Low Carb Low Sodium Breakfast Burritos

Ingredients

2 lbs ground turkey
2 teaspoons oregano
2 teaspoons garlic powder
2 teaspoons sage
2 teaspoons black pepper
2 teaspoons fennel seeds
2 teaspoons thyme
2 teaspoons cinnamon
1 tablespoon brown sugar
1 teaspoon white pepper
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1/4 teaspoon marjoram
1/8 teaspoon red pepper flakes
32 ounces egg whites
12 eggs
4 cups low-sodium swiss cheese, shredded
17 la tortilla factory low-carb flour tortillas (large whole wheat)

Instructions

mix meat and spices together and refrigerate for 24 to 48 hours.
cook meat and drain off fat.
while meat is cooking cook eggs and egg whites together in another pan.
When meat and eggs are done cooking place in large mixing bowl with the shredded cheese and mix till well blended.
Warm tortillas and then scoop approximately 1/2 cup of filling into tortilla and roll.
The burritos can then be placed in separate baggies and frozen for future use.

Thu, 16 Jul 2026 00:00:00 GMT

Chef Salad

Ingredients

1/2 head Lettuce chopped
5 Hard boiled eggs halved
1 Tomato diced
3 slices American cheese
3 slices Oven roasted turkey breast
2 slices Honey roasted ham
3 slices Genoa salami
Cesar croutons
Manzanilla olives optional

Instructions

Place eggs in a pot and fill with cool water so that eggs are well-submerged. Cover and bring to a boil. Once at a boil, remove from heat and allow to simmer for 7 minutes. While simmering, prepare a bowl of ice water. After 7 minutes transfer eggs to ice water and let cool for 2 minutes. Peel shell from eggs and cut in half.
Chop the lettuce length-wise and width-wise and place in large mixing bowl. Dice tomato and add to lettuce. Slice the cheese into small squares and add. Slice the turkey and the ham into long thin strips, then each strip into thirds and add. Slice the salami into eighths like a pizza would be cut and add. Add hard boiled eggs and top with croutons. Manzanilla olives may be added as well.
Toss generously and serve. Store refrigerated.

Thu, 16 Jul 2026 00:00:00 GMT

Low carb mini calzones/pizza bites

Ingredients

2 ounces cream cheese
1 1/4 cup mozzarella cheese shredded
egg beaten
3/4 cup almond flour
salt

Instructions

Melt the cream cheese and mozzarella together. Form into a ball. Add in the beaten egg, almond flour and salt. Mix together then form into smaller balls. Place in greased muffin dish. Add in pizza fillings of your choice - pepperoni, marinara sauce and more shredded cheese on top. Then more dough to top it. Bake at 375 until tops are golden and crispy!

Thu, 16 Jul 2026 00:00:00 GMT

Meatball Monster Sandwiches

Ingredients

24 frozen precooked meatballs
2 cups spaghetti or pasta sauce
12 mini whole wheat sandwich buns
3 tablespoons softened butter
24 pimento-stuffed olive slices

Instructions

Gather the ingredients.
In a medium saucepan, combine the frozen meatballs with the spaghetti sauce. Bring to a simmer over low heat, stirring frequently. Cook until the meatballs are thawed and well heated, about 6 to 7 minutes. Stir the mixture frequently so it doesn't burn.
You may want to add a tablespoon or two of water toward the end of the cooking time if the pasta sauce starts sticking to the pan. When the meatballs are hot, remove the pan from the heat, cover, and set aside.
Cut the sandwich buns in half and spread softened butter on each side. Toast in a oven or under the broiler until the buns are light golden brown.
To assemble, place two meatballs, along with some of the sauce, on the bottom of each toasted bun. Top each meatball with a slice of olive, then put the tops of the buns on the meatballs at an angle. You can use a toothpick to hold the whole thing together if you'd like.
Serve immediately and remind the kids to remove the toothpicks before they dig in!

Thu, 16 Jul 2026 00:00:00 GMT

SoCal One Dish Breakfast

Ingredients

3-4 medium potatoes cut into 1/2 inch chunks
1 15 oz can mexican stycan tomatoes
1/2 Green bell pepper cut into 1/2 inch chunks
5 Eggs
1/2 pound ground turkey (or any meat)
Salt & pepper
Cumin
1 tablespoon Oil vegetable or olive oil

Instructions

Preheat the oven to 350 degrees. Cut up the potatoes into 1/2 inch chunks and put them in the bottom of a pan, I used a 9x9 square pan, aoil coat withtablespoon sprinkle on salt and pepper just enough to taste, sprinkle on the cumin just as you would salt or pepper. Strain out the tomatoes from the juiced reserve both separately, then pour half of the juice into the potaoes. Bake for 40 mins. Then add the cut green bell pepper on top and bake for an additional 20-30 minutes or until the potatoes are almost done. Whisk 5 eggs and pour over the potatoes and peppers. Then sprinkle on the ground turkey (or beef, chicken, sausage, etc) and place the tomatoes that you reserved on top. Bake until the eggs are set and don't appear runny. You could also add crushed red pepper to the poatoes at the beginning if you like more spice :]
I make this the night before, refrigerate and then pop in the oven in the morning and serve. You could also top with sour cream and your favorite salsa and serve with warm tortillas. A crowd pleaser!

Thu, 16 Jul 2026 00:00:00 GMT

Low-Carb Breakfast Burritos

Ingredients

24 medium Low-Carb Flour Tortillas
1 pound breakfast sausage
1 package bacon
15 eggs
1/2 cup milk
1 Orange or Red Bell pepper
2 cups Shredded cheese

Instructions

Preheat oven to 425 degrees. Place bacon strips on a baking stone (or on parchment paper on a baking sheet). Bake bacon 10-15 minutes until crispy. Drain on paper towels. Meanwhile, cook sausage in a large pan. Drain and rinse. Wipe skillet out with paper towel.
Chop pepper. Add 1 tbsp. oil to skillet. Add peppers to skillet. Mix eggs and milk, then season with salt and pepper. Add to skillet on medium-low heat. Stir frequently. When the eggs start to coagulate, turn heat up to medium-high and cook, stirring constantly until eggs are 85% done. Remove eggs from heat and continue to fold until eggs are completely done. Add sausage & bacon. Allow to cool slightly.
Assemble burritos by placing a line of cheese on a tortilla, then a scoop of burrito mix, then roll up burrito. Wrap with saran wrap and freeze in gallon ziplock bags.

Thu, 16 Jul 2026 00:00:00 GMT

Baked Spaghetti Squash, goes with Balsamic Beef

Ingredients

1 Spaghetti squash
2 tablespoon Butter
2 cloves Garlic
1/4 cup Basil or parsley
1/4 cup Parmesan grated

Instructions

Preheat oven to 375F. Pierce squash a few times with sharp paring knife (to let steam escape). Bake spaghetti squash for 60 minutes, or until a paring knife pierces easily through skin with little resistance. Let squash cool for 10 minutes. Cut squash in half, lengthwise. Use a fork to remove and discard the seeds. Continue using fork to scrape the squash to get long, lovely strands. If the squash seem difficult to scrape, return the squash to bake for an additional 10 minutes. Heat a large saute pan with the butter and the garlic over medium-low heat. When garlic becomes fragrant, add parsley, salt and spaghetti squash strands. Toss well, sprinkle in the parmesan cheese and taste to see if you need additional salt.

Thu, 16 Jul 2026 00:00:00 GMT

Rice, Spanish with Smoked Diced Pork+++++K

Ingredients

2 medium Green peppes (chopped)
2 each Pablano chili (chopped)
1 large Yellow onion (chopped)
6 tablespoons Butter
3 cans (14.5 oz.) Fire roasted diced tomatoes (drained)
1/4 cup Tomato paste
3 cups Chciken broth
2 cups Long grain white rice (other white rices also work)
1 1/2 teaspoons Kosher Salt (*I use Johnny's seasoning salt)
1 teaspoon Freshly ground pepper
2 1/2-3 cups *Pork (1/4"+ dice) cooked (I use Hormel smoked pork chops)
*Other proteins can be used also i.e. cooked chopped chicken, ground meats, shrimp, etc.
Cilantro (chopped) for serving

Instructions

1. In a Dutch oven over med heat, sauté the peppers and onion, some salt and pepper in the butter until tender and just beginning to brown. Add tomato paste and rice, toast for a couple minutes. Stir in tomatoes, broth, *salt and pepper. Bring to a boil, stir in the pork or other protein. Spread the mixture out in the dish.
2. Cover and transfer the dish to a 350-degree (325 convection) oven and bake until the rice is tender, and the liquid is absorbed. About 35-45 minutes. Remove from oven sprinkle with chopped cilantro and serve.

Thu, 16 Jul 2026 00:00:00 GMT

Chickpea Pasta

Ingredients

Kosher salt
1 lb. short curly pasta shape, like cavatappi or campanelle
2 tbsp. extra-virgin olive oil
4 oz. pancetta (you can sub bacon or salami), diced small (if you prefer a vegetarian pasta, omit and replace with 8 oz sliced cremini mushrooms)
1 c. red onion, chopped
1 c. fennel, chopped
1 (14-oz.) can crushed tomatoes
1 Pinch crushed red pepper flakes (optional)
1 (15-oz.) can chickpeas, drained and rinsed
Freshly ground black pepper
1/2 c. Parmesan, freshly grated, or more to taste
1/4 c. fresh parsley, chopped
2 tbsp. fresh sage, thinly sliced
1/2 tsp. lemon zest

Instructions

Bring a large pot of water to a boil and add 2 tablespoons salt. Cook the pasta until not quite al dente, a few minutes before the package instructs. Drain, reserving 1 cup of the pasta water. Set aside.
In a large skillet over medium-high heat, heat 1 tablespoon oil until it shimmers. Add the pancetta and cook until crisp, stirring frequently. Remove the pancetta from the pan, leaving the oil and fat behind, and set aside. (If using mushrooms, sauté until browned and crispy and then set aside, and add an additional tablespoon of oil in the next step.)
Add the rest of the oil to the pan and heat over medium heat. Add the onion and fennel, and cook until soft and lightly golden on the edges, about 5 minutes.
Add the chickpeas and red pepper flakes, if using, and toss to combine, cooking until the chickpeas take on a little bit of color, about 2 minutes.
Add the tomatoes and cook for about 3 minutes. Season with salt and pepper.
Mix in the pasta, pancetta, and ½ cup of pasta water to the chickpea sauce. Cook, adding more pasta water if the mixture looks dry, until the pasta is al dente.
Add the Parmesan, parsley, sage, and lemon zest and toss again. Serve, garnished with more Parmesan and a drizzle of olive oil.

Thu, 16 Jul 2026 00:00:00 GMT

Hamburger Dip

Ingredients

2 lbs lean ground beef
1 cup Onion chopped
16 oz Tomato sauce
16 oz Cream cheese softened and cubed
.66 cup grated parmesan
.5 cup Ketchup
2 cloves Garlic minced
2 tsp Sugar
1.5 tsp Dried oregano
1 tsp mild chili powder
Salt

Instructions

In a large skillet, brown the ground beef and onion
Drain the fat
Pour meat and onion into crockpot
Add the rest of the ingredients
Cook on low for 1.5-2 hours
Stir as needed
serve with french bread or chips

Thu, 16 Jul 2026 00:00:00 GMT

Slow Cooker Beef Stew

Ingredients

1 tbsp. canola oil
1 (3 pound) pot roast, trimmed and cut into 4 pieces
Kosher salt and freshly ground black pepper
1/4 c. tomato paste
1 c. dry red wine
2 c. beef stock
3 tbsp. all-purpose flour
2 tsp. Dijon mustard
1/2 lb. carrots, chopped
1/2 lb. new potatoes, chopped into 1-inch pieces
1 (8-ounce) package cremini mushrooms, halved
1 medium yellow onion, cut into wedges
2 large celery stalks, chopped
3 cloves garlic, chopped
6 sprigs thyme
1 tbsp. unsalted butter
Chopped fresh flat-leaf parsley, for serving

Instructions

Heat oil in a 5 to 7 quart slow cooker using sauté function or in a large skillet over medium-high heat. Season beef with salt and pepper. Cook, turning occasionally, until browned on all sides, 10 to 12 minutes in a skillet or 25 to 30 minutes in a slow cooker; transfer to a plate. Add tomato paste and wine. Cook, scraping up any brown bits, 30 seconds. If using a skillet, add sauce to slow cooker.
Whisk in stock, flour, and mustard. Add carrots, potatoes, mushrooms, onion, celery, garlic, and thyme; stir to combine. Add beef. Cover and cook until beef is tender, 5 to 6 hours on high or 7 to 8 hours on low.

Thu, 16 Jul 2026 00:00:00 GMT

Candy's Amazing Low-Carb Bread

Ingredients

3/4 cup plain whole milk yogurt
6 eggs
1/4 cup water
1/3 cup honey
1 T. baking powder
3 cups almond meal
4 cups flax meal
1 tsp. salt

Instructions

Mix first four ingredients in a large bowl. Mix the remaining ingredients into the wet ingredients. Mix this by hand using a "spoon-type" rubber spatula. It is a very thick batter. You have to spoon it into the bread pan and spread it in the pan.
I usually bake this about 45 min. on a center rack. I have an electric oven. After checking it, if the knife comes out clean, I sometimes will leave it in for another 5 min. or will turn off oven and leave in for additional 10 min. Because of the density, you want to make sure the center is fully baked. You will find the right time for your oven. Cool on wire rack, slice, slather with butter or spread of your choice and enjoy. I prefer it toasted.

Thu, 16 Jul 2026 00:00:00 GMT

Zucchini Cheese Soup (Everyday Gourmet pg. 194)

Ingredients

2 medium zucchini, chopped
1 medium onion, chopped
1/2 Tbsp. dried parsley or 1 Tbsp. fresh parsley minced
1 tsp. dried basil
1/3 cup butter
1/3 cup flour
1 tsp. salt
1/2 tsp. pepper
3 cups water
3 cubes chicken bouillon Mexican tomato-based bouillon is good sub
1 tsp. lemon juice
4 large Roma tomatoes finely diced
1 4 oz. can mild green chilies
1 12 oz. can evaporated milk
1 15 oz. can corn, drained
1/4 cup grated Parmesan cheese
2 cups shredded cheddar cheese

Instructions

In a large soup pot, saute zucchini, onion, parsley, and basil in butter until tender. Stir in flour, salt, and pepper. Gradually stir in water. Add bouillon and lemon juice; mix well and bring to a boil; cook and stir for 2 minutes. Add tomatoes, green chilies, milk, and corn; return mixture to a boil. Reduce heat; cover and simmer for 10 minutes. Add cheeses just before serving, and stir until cheeses are melted.

Thu, 16 Jul 2026 00:00:00 GMT

Peanut Butter and Banana Cheesecake with Candied Bacon

Ingredients

12 ounces chocolate graham crackers (going for about 2 1/2 cups crumbs)
12 tablespoons unsalted butter, melted
2 tablespoons light brown sugar
½ teaspoon salt
2 (8-ounce) packages cream cheese, softened
½ cup packed light brown sugar
¾ cup creamy peanut butter
1 ½ teaspoons vanilla extract
½ teaspoon salt
2 large eggs, at room temperature
2 (8-ounce) packages cream cheese, softened
½ cup granulated sugar
1 ½ teaspoons vanilla extract
¼ teaspoon salt
2 large eggs, at room temperature
2 large, very ripe bananas
2 teaspoons lemon juice
1 large egg yolk, at room temperature
3 tablespoons packed light brown sugar
5 slices thick-cut bacon
½ cup prepared caramel saucel
2 tablespoons creamy peanut butter
pinch of flake salt

Instructions

To prepare the cheesecake, preheat oven to 350°. Lightly coat the inside of a 9-inch springform pan with baking spray; wrap the bottom of the pan in a layer of alumni foil and place on a rimmed baking sheet.
To prepare the crust, place the graham crackers in the bowl of a food processor; pulse until crumbs form. Add melted butter, brown sugar, and salt to food processor; pulse until combined. Firmly press crumb mixture evenly along bottom and slightly up sides of the springform pan.
To prepare the peanut butter layer, beat the cream cheese in a medium mixing bowl with an electric mixer until light and fluffy, about 5 minutes. Add the brown sugar and beat until combined and fluffy. Add the peanut butter, vanilla, and salt; mix at medium speed until combined. Add eggs, one at a time, mixing until just combined. Pour the peanut butter mixture into the prepared crust in pan; refrigerate 15 minutes.
To prepare the banana layer, beat the cream cheese in a medium mixing bowl with an electric mixer until light and fluffy, about 5 minutes. Add the granulated sugar and beat until combined and fluffy. Add the vanilla and salt; mix at medium speed until combined. Add eggs, one at a time, mixing until just combined. Place the bananas, lemon juice, and egg yolk in the bowl of a food processor; process until smooth. Mix banana mixture into cream cheese mixture until combined.
Spoon the banana-cream cheese mixture over peanut butter mixture in pan; smooth top with a rubber spatula. Transfer springform pan on rimmed baking sheet to the oven; bake at 350° for 45 to 55 minutes or until center is nearly set. Cool completely, in the pan, on a wire rack. Cover and refrigerate 8 hours.
To prepare the topping, preheat oven to 375°. Line a rimmed baking sheet with aluminum foil or parchment paper.
Gently press brown sugar onto one side of each of the bacon strips, dispersing sugar evenly across all of the bacon. Arrange the bacon strips in a single layer on a wire rack placed on top of the parchment-lined baking sheet. Bake at 350° for 30-45 minutes, or until bacon is cooked through. Cool completely; once cooled, coarsely chop.
Combine the caramel sauce and peanut butter in a glass measuring cup; microwave 45-60 seconds or until warm and fluid; stir mixture with a fork until until smooth. Gently run a knife around the edge of cheesecake to loosen from the pan. Remove the sides of the springform pan. Pour the caramel sauce evenly over top of cheesecake; sprinkle evenly with chopped candied bacon and flake salt.

Thu, 16 Jul 2026 00:00:00 GMT

Lighter scotch eggs

Ingredients

5 tsp rapeseed oil
1 shallot , finely chopped
5 medium eggs
85g green lentil (drained weight from a 400g can)
225g extra lean pork mince (less than 5% fat)
2 tsp finely chopped sage
3 tsp finely snipped chive
½ tsp dry mustard powder
good pinch of grated nutmeg
1 tbsp plain flour
25g panko crumbs (Japanese breadcrumbs)

Instructions

Heat 1 tsp of the oil in a small non-stick frying pan. Tip in the shallot and fry for a few mins until softened. Transfer to a plate and set aside to cool. (No need to wash the pan, you can use it later.)
Meanwhile, put 4 of the eggs in a medium pan, covering well with cold water. Bring to the boil – as the water starts to bubble, set the timer and boil for 5 mins. When cooked, pour off the boiling water and cool the eggs under cold water to stop them from cooking further. Mash the lentils well in a medium bowl with the back of a fork, then stir in the pork mince, sage, 2 tsp of the chives, the mustard, nutmeg, cooled shallots, a pinch of salt and a generous grating of black pepper. Peel the shells from the eggs and pat dry with kitchen paper.
Divide the meat mix evenly into 4. Tip the flour onto a plate and roll in each egg to coat, tapping off any excess. Pat down a quarter of the meat mix on the work surface to a 12-13 cm circle, using the rest of the flour to keep it from sticking. Cup the circle in your hand and place one of the eggs in the centre. With both hands, pat, press and ease the meat mix around the egg until it is completely and evenly covered. Seal really well so there is no join, then pat and roll it into a good shape on the floured surface. Repeat with the rest of the meat mix and cooked eggs.
Mix the panko crumbs on a large plate with the remaining chives. Beat the remaining egg on a plate, brush some all over each coated egg (you won’t use it all), then roll the eggs in the panko crumbs, patting them on to stick. Lay the eggs on a baking parchment-lined baking tray and chill for 20-25 mins (but not overnight). Heat oven to 190C/170C fan/gas 5.
Heat 2 tsp of the remaining oil in the pan you used for the shallot. When quite hot (it is hot enough when a few panko crumbs dropped in sizzle immediately and start to brown), put in 2 of the scotch eggs and roll in the oil to coat them well. Set the timer for 2 mins, then fry, turning often, to brown all over. You are just browning, not fully cooking the eggs at this stage, so don’t overcook or the coating may start to split. Transfer to the lined baking tray and repeat with the remaining eggs, lowering the heat slightly if the pan gets too hot.
Bake the scotch eggs for 12 mins. Remove and lay them on kitchen paper to drain and leave to cool slightly. Halve the scotch eggs using a sharp knife and serve slightly warm or cold. Best eaten the same day or, when cold, can be stored overnight in the fridge in an airtight container.

Thu, 16 Jul 2026 00:00:00 GMT

Low Carb Spinach Lasagna

Ingredients

1 lb ground turkey breast
1 (32 ounce) container cottage cheese
2 (8 ounce) packages mozzarella cheese
1/2 cup parmesan cheese
2 eggs
1 (8 ounce) package , mushrooms-sliced
2 (8 ounce) cans no-salt-added diced tomatoes
1 (8 ounce) package frozen spinach
dried- basil, Garlic Powder, Oregano, Red Pepper flakes to taste

Instructions

Preheat oven to 425°.
Microwave spinach for 3 minutes and drain well.
In pan brown meat and mushrooms and drain, add to the meat the 2 cans of tomatoes (drained) and as much of the desired seasonings to taste.
In bowl combine cottage cheese, eggs and Parmesan cheese and 1Tbsp of basil and stir up well.
In (large) casserole dish put down ½ of meat mixture on bottom.
Then layer ½ of spinach.
Then layer ½ of cottage cheese mixture.
Then put 1-8oz package of mozzarella.
Repeat these 4 steps again.
Bake at 425° for approx 30 minutes, drain any excess liquid, bake for another 10 minutes or until top is desired brown.
* I use whole milk products for lower carbs but if you are doing a low calorie diet use skim products.
www.MyDailyDish.com.

Thu, 16 Jul 2026 00:00:00 GMT

Chicken Eggplant Lasagna - No Noodles Recipe

Ingredients

4 chicken breasts; pounded thin
adobo seasoning OR salt, pepper, garlic powder
1 package frozen chopped spinach; thawed and drained
2 garlic cloves; chopped
1 onion; chopped
15 oz ricotta cheese (more or less)
1 large eggplant; peeled and sliced very thinly (breading optional)
olive oil
butter
tomato sauce
shredded mozzerella cheese (optional)

Instructions

Preheat oven to 400 degrees.
After you've pounded out the chicken breasts, sprinkle with "adobo seasoning" or salt, pepper, garlic powder.
Pan sear in a pan barely coated with olive oil.
Meanwhile place sliced (and breaded) eggplant onto a baking sheet sprayed with Pam. Bake for about 15 minutes until slightly cooked.
Once chicken is just browned on both sides, remove from the pan.
Add a little bit of olive oil and a little bit of butter to the pan.
Add the chopped garlic and onion and saute.
Add the chopped, thawed, and drained spinach and cook through.
Take off the heat and stir in the ricotta until the mixture is creamy.
Season spinach mixture with salt and pepper to taste.
Pour some tomato sauce in the bottom of a casserole dish.
Place some of the eggplant slices to cover the bottom of the casserole dish.
Top the first eggplant layer with the spinach mixture and spread over.
Place the chicken on top of the spinach mixture.
Top the chicken again with the spinach mixture.
Keep layering until you are out of ingredients.
Top off with some extra tomato sauce and a little shredded mozzerella.
Bake for 20-30 minutes.
Enjoy!

Thu, 16 Jul 2026 00:00:00 GMT

Uncle Bill's Petite Pea Salad

Ingredients

2 cups frozen tiny peas (whole)
1/2 cup sour cream
1/2 cup mayonnaise
2 teaspoons dried dill weed
2 tablespoons finely chopped onions
4 tablespoons finely chopped celery
3 slices bacon, fried until crispy

Instructions

In a microwave-proof dish, microwave peas on HIGH (full power) for 2 minutes; stir.
Continue to microwave for an additional 2 minutes on HIGH (full power).
Drain and cool completely with cold water and ice cubes; then drain.
In a large mixing bowl, mix together peas, sour cream, mayonnaise, dill weed, onions and celery and mix well to blend.
Chill for at least 30 minutes in refrigerator.
Meanwhile, fry bacon until well done and crispy; DO NOT BURN.
Place fried bacon on paper toweling to drain.
Crumble bacon and garnish salad when serving.

Thu, 16 Jul 2026 00:00:00 GMT

Low Carb Fudge

Ingredients

1/4 cup margarine or 1/4 cup butter
2 ounces unsweetened chocolate (2 squares)
24 (1 g) packets Equal sugar substitute
1 teaspoon vanilla extract
8 ounces cream cheese, softened (not fat free)
1/2 cup chopped nuts (optional)

Instructions

Melt butter over low heat.
Add chocolate and stir until melted.
Remove from heat and stir in sweetener and vanilla.
Combine the chocolate mixture with the cream cheese and beat until smooth.
Stir in nuts and spread in lightly greased 8-inch square pan.
Refrigerate until firm.

Thu, 16 Jul 2026 00:00:00 GMT

Bacon Double Cheeseburger Grilled Cheese Sandwich

Ingredients

2 strips bacon, cut into 1 inch pieces
1/4 pound ground beef
1/2 small onion, diced
1 clove garlic, chopped
1 tablespoon ketchup
1 teaspoon mustard
1/2 teaspoon worcestershire sauce
salt and pepper or steak seasoning to taste
1 tablespoon salted butter, room temperature
2 slices bread (gluten-free for gluten-free)
1/4 cup cheddar cheese, shredded (or 1 slice), room temperature
1/4 cup mozzarella cheese, shredded (or 1 slice), room temperature
1/4 cup lettuce, shredded
1/4 cup tomatoes, diced
1 tablespoon pickle, diced

Instructions

Cook the bacon in a pan over medium heat, set aside on paper towels to drain.
Add the beef and onion and cook, breaking the beef apart as it cooks, until cooked through, before draining any excess grease.
Add the garlic and cook until fragrant, about a minute.
Mix in the ketchup, mustard, worcestershire sauce, salt and pepper, simmer to reduce, remove from heat and set aside.
Butter the outside side of each slice of bread, place one slice in a pan buttered side down, sprinkle on half of the cheese, then top with the bacon, beef mixture, lettuce, tomato and pickle followed by the remaining cheese and slice of bread, buttered side up.
Grill in a pan, preheated over medium heat, until golden brown on both sides and the cheese has melted, about 2-4 minutes per side.

Thu, 16 Jul 2026 00:00:00 GMT

Hearty Breakfast Bake

Ingredients

1 pack (12 oz) pork sausage
2 green onions thinly siced
2 1/2 cups frozen loose-pack hash brown potatoes (from 30 oz bag)
1 package (8 oz) shreeded swiss cheese
1 cup Bisquick
2 cups Milk
1/8 tsp pepper
5 Eggs

Instructions

Preheat oven to 400. Spray or grease 9x13 baking dish.
Cook sausage in 10”skillet over medium-high heat, stirring frequently, until no longer pink. Drain.
Layer sausage, onions, potatoes, and cheese in baking dish. Stir remaining ingredients in large bowl until blended. Pour over ingredients in baking dish.
Bake uncovered 35 to 40 minutes or until knife inserted comes out clean. Cool 5 minutes.

Thu, 16 Jul 2026 00:00:00 GMT

This Banging Short Rib Hash Recipe Gives New Life to Last Night’s Dinner

Ingredients

1 pound short rib or pot roast, shredded
2 baked potatoes
1 large handful spinach
1 chopped onion
1 cup sauce from slow cooker
8 large eggs, sunny-side

Instructions

Follow your favorite pot roast recipe; or add 1 pound meat with 1 bottle of your favorite BBQ sauce, and 1 cup of water to a slow cooker.
Cook for 4 to 6 hours until fork tender. (Here’s where leftovers from the night before come in handy.)
Bake Idaho potatoes in foil at 400°F until tender, about 1 hour and 15 minutes. Remove from the oven and chill in refrigerator until completely cool, then dice into cubes the size of large grapes.
Chop the onion to your liking and reserve.
Once all ingredients are prepped and ready; use the largest sauté pan you have, (over medium-high heat) add a couple fat slices of butter until foamy and melted but not burnt.
Add the potato cubes to the hot butter and allow to get crispy. Add the onions to the pan and cook until soft. Add the pre-cooked pot roast and 1 cup of the leftover sauce and allow to cook until warm.
Finally, add a very large handful of spinach on top of everything in the pan and allow to wilt. If your pan has a lid, cover the whole thing and steam on medium to low heat. Once the spinach has wilted, add salt and pepper to your taste. (A pinch at a time will do.)
To finish the dish, cook your eggs as you like. Chef Tyson Peterson likes his sunny-side up. (Scrambled works, too!)
Put a big scoop of the hash in a bowl or on a plate and top with the eggs.

Thu, 16 Jul 2026 00:00:00 GMT

Cobb Salad

Ingredients

4 large Egg hard boiled
4 pieces Bacon cooked
1 pound Chicken cooked and cubed
1 Avocado chopped
8 cups Romaine chopped
2 tablespoons Onion minced
1/2 cup Ranch Dressing

Instructions

Slice hard boiled egg and sliced bacon. Fill bowl with lettuce. In rows, top with eggs, bacon, chicken, blue cheese, onion, and avocado. Serve with ranch dressing

Thu, 16 Jul 2026 00:00:00 GMT

Skillet Bacon Cheeseburger Dip Sliders

Ingredients

1 lb lean (at least 80%) ground beef
1 cup diced onions
1 tablespoon Montreal steak seasoning
1/2 cup ketchup
2 tablespoons yellow mustard
1 can (16.3 oz) refrigerated Pillsbury™ Grands!™ Southern Homestyle Buttermilk Biscuits (8 Count)
8 slices (3/4 oz each) American cheese, quartered
4 strips cooked bacon, quartered
1 tablespoon butter, melted
1 teaspoon sesame seed
1/2 cup shredded Cheddar cheese (2 oz)
1/2 cup chopped tomatoes
2 tablespoons chopped hamburger pickle chips

Instructions

Heat oven to 350°F. In 12-inch ovenproof skillet, cook beef, onions and steak seasoning over medium-high heat 7 to 9 minutes, stirring occasionally, until beef is brown; drain. Pour into medium bowl; stir in ketchup and mustard. Carefully wipe out skillet. Spray with cooking spray.
Separate dough into 8 biscuits. Cut each biscuit in half to form 2 strips. Press each strip into 4x2-inch rectangle. Place 2 quartered pieces of American cheese and 1 quartered strip of bacon on one half of each rectangle. Fold dough over cheese and bacon (do not seal), and place around edge of skillet.
Brush biscuits with melted butter; sprinkle with sesame seed. Pour burger mixture into center of skillet.
Bake 30 to 35 minutes or until biscuits are cooked through and deep golden brown on top. Top beef mixture with shredded Cheddar cheese. Bake 1 to 3 minutes longer or until cheese is melted. Top beef mixture with tomatoes and pickles.

Thu, 16 Jul 2026 00:00:00 GMT

Low Carb West African Chicken Stew

Ingredients

1 pound boneless skinless chicken thighs
1 tablespoon coconut oil
1/2 medium onion diced (about 1/2 cup)
1 inch fresh ginger grated (about 1 tablespoon)
3 cloves garlic minced (about 1 tablespoon)
1/2 tablespoon ground coriander
1/2 teaspoon ground cayenne pepper
1 whole bay leaf
1 cup canned crushed tomatoes
1/4 cup water
1/4 cup almond butter (no sugar added)
1/4 teaspoon vanilla extract
2 tablespoons fresh ground salt & pepper maybe more...don't be shy!
1 tablespoon minced parsely for garnish (optional)
4 tablespoons butter (optional)

Instructions

1) Heat large soup pot over med-high heat, about 3 minutes.
2) Sprinkle chicken enthusiastically with salt and pepper...don't be shy!
3) Add the coconut oil to the heated pot and allow it to melt, then add the chicken in a single layer and brown well on both sides. Don't crowd the pan; cook in batches if you need to. Transfer the browned chicken to a bowl.
4) In the same pot, cook the onion and ginger until soft, about 5-7 minutes.
5) Add the garlic, coriander, cayenne, and bay leaf; cook until fragrant; about 30 seconds.
6) Add the tomatoes and water, stirring to combine.
7) Nestle the chicken into the sauce (with all its juices from the bowl). Increase the heat to bring to a boil, then reduce and simmer, covered, for 25 minutes.
8) Remove the chicken from the pot; it will be very tender. Use two wooden spoons to separate the chicken into large pieces.
9) Add the almond butter and vanilla to the pot, and mix to combine.
10) Return the chicken to the pot and combine thoroughly; cover and warm through for about 5 minutes.
11) Serve with fresh parsley for garnish. Add butter on top if you desire more fat.

Thu, 16 Jul 2026 00:00:00 GMT

Low Carb Shepherd's Pie

Ingredients

4 -6 pieces bacon, chopped
2 lbs ground beef
1/2 cup onion, chopped
salt and pepper
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1 egg, beaten
8 ounces cheddar cheese, shredded and divided
16 ounces frozen green beans
16 ounces frozen cauliflower
3 tablespoons butter, divided
1/4 cup sour cream

Instructions

In large skillet, fry bacon until crisp; drain well and set aside.
In same skillet, brown the hamburger and onion, seasoning with salt and pepper; drain fat.
In 8"x12" baking dish, mix hamburger, bacon, onion and garlic powders.
Check seasoning for salt and adjust if needed, then stir in the beaten egg and 1/2 the cheese.
Spread over bottom of baking dish.
Meanwhile, in medium pot, cook green beans according to package directions; drain well then return to pot and stir in 1 tablespoon butter.
Season to taste with salt.
Spread beans over meat layer. In same pot, cook cauliflower 10-12 minutes until very tender; drain well.
Put cauliflower, 2 tablespoons butter and sour cream in food processor.
Puree until smooth.
Adjust seasoning, if necessary, then spread evenly over green beans.
Sprinkle remaining cheese over the top.
Bake at 350º for 35 minutes, until hot and bubbly.

Thu, 16 Jul 2026 00:00:00 GMT

Squash & halloumi flatbreads with sweet chilli beetroot jam

Ingredients

1 butternut squash
2 tbsp olive oil
1 tsp smoked paprika
225g halloumi
100g baby spinach leaves
1 small cooked beetroot (about 125g)
3 tbsp brown sugar
1 tbsp white wine vinegar
1 tsp red chilli flakes
1 tsp cumin seeds
300g self-raising flour, plus extra for dusting
150-200g yogurt

Instructions

Heat the oven to 200C/180C fan/gas 6. Prepare the squash by halving it, scooping out the seeds, then cutting into 1cm-thick slices. Put in a large bowl with the olive oil, smoked paprika and a pinch of salt. Toss well to coat the squash, then lay on a baking tray and bake at 180C/160C fan/gas 4 for about 40 mins until soft and starting to brown on the surface.
For the chilli jam, grate the beetroot (wear gloves to prevent staining your hands) and put in a saucepan with the sugar, vinegar, chilli flakes, cumin seeds and salt to taste. Cook for a few minutes over medium heat until the sugar has dissolved. Remove from the heat and set aside.
To make the flatbreads, tip the flour into a bowl and add 150g yogurt, or up to 200g if the dough looks too dry, then mix using a cutlery knife until it comes together into a ball. Tip the dough onto a work surface and knead for 2 mins until smooth. Split into four balls, then dust the work surface with flour and roll each into a large flatbread (or make eight mini ones). Dry-fry the flatbreads in a frying pan on medium heat for a couple of minutes on each side.
Just before serving, cut the halloumi into 8 thin slices. Cook in a frying pan for a couple of minutes on each side. Layer the spinach, squash and halloumi on the flatbreads, then drizzle with the beetroot chilli jam to serve.

Thu, 16 Jul 2026 00:00:00 GMT

Vegetable Dip Recipe

Ingredients

16 oz cream cheese
1 1/2 cup mayonnaise (NOT miracle whip)
3-4 tbsp lemon juice
10-12 dashes Tabasco sauce
2 bunches green onions
1-2 tsp salt
1-2 tsp pepper
1 1/2 cup salad shrimp

Instructions

In a mixer, combine the mayonnaise and cream cheese.
When combined, add lemon juice and Tabasco sauce.
Add Salt and Pepper.
Finely chop the green onions and then add to the mixture.
Wash and Drain the shrimp. Soak up excess water on a paper towel to avoid too much moisture in the dip. Add the shrimp to the mixture.
Chill for at least 3 hours before use. Keep refrigerated.

Thu, 16 Jul 2026 00:00:00 GMT

Squash, Spaghetti, Baked with Tomato Meat Sauce+++++

Ingredients

2 tablespoons Olive oil plus more for brushing the squash
Salt and pepper to taste
1 Spaghetti Squash (about 3 lbs)
1 pound or more Ground beef or bulk Italian sausage
1 Yellow onion (diced)
2/3 pounds Crimini mushrooms-sliced (optional)
3 cloves Garlic-minced
2 teaspoons Italian seasoning
1 can (15 oz.) Crushed tomatoes
1+ cup Shredded Italian blend cheese
Chopped parsley for garnish

Instructions

1. Preheat oven to 400 degrees F. With a knife, carefully score the squash lengthwise where you want to split it in half. Then poke holes along the score with a fork. Microwave the squash for 5 minutes, then let cool. Carefully cut the squash in half, then scoop out the seeds. Brush the inside of the halves with olive oil, season with salt and pepper. Then place the halves cut side down on a baking sheet lined with parchment paper. Roast until tender about 30 minutes. Allow to cool for several minutes. Now using a fork, scrape the insides to create spaghetti-like texture (I guarantee you will get the hang of it). Leave the scrapings inside the squash.
2. Heat oil in a skillet on medium-high heat. Add the onions and mushrooms, if using and cook until just starting to brown. Stir in the garlic and cook for an additional 30 seconds. Add the meat, season with salt and pepper. While breaking up the meat cook and mix until cooked through. Stir in the crushed tomatoes and Italian seasoning. Then bring to a simmer. Spread the mixture evenly between the squash halves (you will probably have about a cup left over). Sprinkle with the cheese and bake until the squash is heated through and the cheese is melted (7-10 minutes). Garnish with chopped parsley and serve.

Thu, 16 Jul 2026 00:00:00 GMT

Kosher Yakisoba or Udon

Ingredients

1 lb raw soba noodles or 1 lb udon noodles
2 lbs raw boneless chicken breasts or 2 lbs boneless chicken thighs, sliced thin
1 tablespoon cornstarch
1 tablespoon toasted sesame oil
2 tablespoons peanut oil
4 cups shredded cabbage
1 tablespoon grated fresh ginger
4 cloves grated fresh garlic
1/2 cup coarsely shredded carrot
6 green onions, cut diagonally in 1-inch lengths
1/2 lb thinly sliced mushroom (white, shiitake, etc. ok)
1/4 cup peanut oil
1/4 cup Japanese soy sauce
2 tablespoons shiro miso
2 tablespoons cornstarch
1 teaspoon salt
1 tablespoon sugar
1 tablespoon sherry wine

Instructions

Cook udon or soba noodles in ample boiling water until tender, drain and store at room temperature (30 minutes of the cooking time is for the noodles).
In a medium bowl, mix 1 tbsp cornstarch, grated garlic and sesame oil with chicken and refrigerate covered until required.
Note: All cooking of this kind should be done at the highest temperature setting.
In a large wok, skillet or cast iron griddle heat 1/4 cup of peanut oil until a piece of cabbage will sizzle quickly in it (almost smoking).
Add ginger and green onions to oil and stir quickly.
Then add carrots and stir again for 30 seconds.
Add cabbage and mushrooms and wait 30 seconds before stirring.
Continue to stir fry until mushrooms have released most of their water.
Remove veggies from the wok with a slotted spoon and place in a bowl.
Place remaining mushroom liquid in a small bowl and save.
Wipe wok clean and place back on the heat.
When good and hot remove chicken mixture from fridge and unwrap.
Add oil to wok and quickly add the chicken.
Let sizzle for 15 seconds then stir, making sure that oil and chicken get evenly distributed over the surface of the wok.
Let sizzle for 1 minute (it is important to let food sit and sizzle when stir frying, this seals the juices in) then stir again.
While chicken is cooking add soy sauce, shiro miso, cornstarch, salt, sugar and sherry to the mushroom liquid and stir well.
When chicken is just cooked add noodles and continue to stir fry for 1 minute.
Add cabbage mixture to the wok and stir fry until all is good and steaming hot.
Add liquid mixture to wok and continue to stir fry until liquid is basically gone.
Ready to serve.

Thu, 16 Jul 2026 00:00:00 GMT

Pasta with Beans and Greens

Ingredients

8 ounces Bow tie pasta (farfalle) Uncooked
1 Onion large Chopped
8 ounces Fresh mushrooms Sliced
4 cups Kale or spinach Chopped
1 Cup Chicken broth
1 teaspoon Garlic Minced
1/2 teaspoon Salt
1/2 teaspoon Pepper
1 can Nothern beans Rinsed and drained
1/4 cup Parmesan cheese grated
2 Cups Ground turkey

Instructions

Cook pasta according to package instructions. Drain. Place pasta in large bowl ; set aside.
Cook turkey in skillet, drain and return to skillet.
Meanwhile, sauté onion and mushrooms in hot oil in large skillet over medium heat for 5 minutes. Add spinach and next four ingredients; cook, stirring often. 10 minutes or until spinach is tender. Stir in beans and cook one minute.
Add bean mixture to pasta; toss gently. Sprinkle with cheese, serve immediately.

Thu, 16 Jul 2026 00:00:00 GMT

The Best-Ever Low Carb Waffles

Ingredients

4 eggs
3 tablespoons artificial sweetener
1/2 cup cream cheese
1 cup almond flour
1/2 tablespoon vanilla

Instructions

Beat Eggs For Five Minutes And Add Sweetener While Beating.
Again Beat The Cream Cheese And Add Almond Flour While Beating.
Now Add The Beaten Eggs Into The Mixture And Beat The Mixture For Another Few Minutes.
Let The Mixture Sit For Five Minutes.
After Five Minutes You Can Pour The Mixture Into The Waffle Maker.
Cook Waffles For 1 & 1/2 Minutes.
This Recipe Will Enough To Serve 10.

Thu, 16 Jul 2026 00:00:00 GMT

Tasty Low Fat Chicken Stuff for Chicken & Dumplings/Biscuits

Ingredients

1 (10 3/4 ounce) can low-fat cream of chicken soup
1/4 cup fat free sour cream
1 teaspoon italian seasoning
2 teaspoons onion flakes
1 1/2 cups diced cooked chicken
3/4 cup frozen peas
1 cup sliced cooked carrot (frozen or a can, drained)

Instructions

Preheat your oven to 375°F.
Spray an 8x8-inch pan with cooking spray.
In a large pan mix the soup, sour cream, and seasoning.
Cook and stir over medium heat until it is hot and bubbly.
Add the chicken and veggies.
Stir it well to combine.
Pour it into your prepared pan.
Top it with some sort of biscuits.
Bake 20 to 25 minutes or until the top is nicely browned.

Thu, 16 Jul 2026 00:00:00 GMT

Fat Tuesdays Skinny Red Beans

Ingredients

2 c Onion chopped
2 ts olive oil
1 c Chopped carrots
1/4 ts Dried thyme
1 tb Brown sugar
1 ts Dried basil
Fresh parsley; or
1 ts Dried Oregano
1 ts Dried marjoram
1 c Bell peppers; chopped,
1 pn Cayenne; or to taste
1 tb Garlic minced
1 c Okra; frozen, sliced
1 c Celery chopped
1 1/2 c Canned kidney beans; (15oz
salt and pepper to taste
3 c Canned tomatoes; (28 oz can-
1 tb Dijon mustard
Minced scallions; chopped

Instructions

Combine the onions, garlic, and olive oil in a soup pot. Cover and saute on medium heat for about 8 minutes, stirring occasionally, until the onions are softened. Add the carrots, celery, bell peppers, oregano, thyme, basil, marjoram, and cayenne . Cover and cook for another 5 to 10 minutes, stirring to prevent sticking. When the vegetables are just tender, stir in the tomatoes, kidney beans, mustard, brown sugar and okra, if desired. Simmer gently for 5 to 10 minutes. Add salt and pepper to taste and serve topped with parsley or scallions. Notes: 1. Serve these beans on rice (maybe topped with salsa) or in bowls as a stew. 2. The flavors blend better if you simmer longer at the end. 3. Try it hotter if you wish - I added 1/4 teaspoon cayenne (instead of a pinch) and a pinch of crushed red pepper. Recipe by: Moosewood Restaurant Low-Fat Favorites Posted to Digest eat-lf.v097.n299 by "William S. Grant, II" on Nov 24, 1997

Thu, 16 Jul 2026 00:00:00 GMT

Tater-Stuffed Mushrooms

Ingredients

1/2 tb Diet margarine
2 tb Dehydrated onion soup mix
1 lb Large mushrooms (about 30)
1/4 c Low-fat cottage cheese
3/4 c Mashed potatoes, made with

Instructions

Oven 375F 1. Wash mushrooms, carefully removing stems. Set aside tops. Chop stems. 2. Combine chopped stems with remaining ingredients, except margarine. Spoon onto mushroom tops. 3. With margarine, grease bottom of jelly roll pan. Arrange mushrooms on pan. 4. Bake at 375 F for 10 to 15 minutes or until hot and bubbly. Serve immediately. Makes 30 stuffed caps. About 15 calories each.

Thu, 16 Jul 2026 00:00:00 GMT

Country Club Chicken

Ingredients

1 pound Spaghetti
4 each boneless chicken breasts season w/ salt &pepper
1 each Onion minced
7 ounce Fresh mushrooms cleaned and sliced
1 can concentrated cream of mushroom soup
4-5 slices bacon cooked drained (dont clean pan)
1/4 cup dry white wine
2/3 cup sharp Cheddar cheese
1 each Apple golden; minced and peeled or washed well
oil or butter

Instructions

Add butter to the pan you cooked the bacon in and brown the chicken on both sides. Cook onion in same pan for 1-3 minutes; add mushrooms. Cook for 1-3 minutes and add the apple for another 3-4 minutes. Season with a pinch of salt and pepper and crumble the bacon in there. Add wine. Add the soup. Add cheese; melt. Pour mixture over chicken breasts in a casserole dish. Put the casserole in a 350 degree oven for 25-30 minutes. This gives you time to cook your spaghetti. Garnish with more bacon and parsley. Serve with a vegetable.

Thu, 16 Jul 2026 00:00:00 GMT

Low Carb Cheese Crackers

Ingredients

1 slice Cheese
1 dash Onion powder

Instructions

Spray a microwaveable dinner plate with non stick cooking spray. Use pre sliced, thick sliced, Tillamook medium cheddar cheese for the best results, but experimenting with other cheeses has resulted in some delicious combinations. Cut cheese into four equal pieces and place equal distance apart on the dinner plate. Put a dash of onion powder, or other favorite spices, onto each piece. Microwave for 1 minute and 15 seconds, or until crispy. (Microwave times will vary, but will be pretty close to that number). Remove from plate, and let cool. The first batch may stick to the plate some, but others should pop right off.

Thu, 16 Jul 2026 00:00:00 GMT

Low-Carb Corned Beef & Cabbage

Ingredients

2-3 lb corned beef brisket WITH spice packet
1 small to medium head cabbage, chopped
1 small onion, chopped
1 cup carrots, chopped (optional)
3 garlic cloves, mashed
4-6 cups water

Instructions

Add carrots, garlic, and onion to bottom of slow cooker.
Add corned beef brisket on top.
Pour water on top of all the food. Sprinkle spice packet on top of meat and vegetables.
Cook HIGH 4-6 hours or LOW 8-12.
Add cabbage and cook an 30-45 minutes or until cabbage is tender.
Option 1
Add trivet or wire rack to pressure cooker and place corned beef brisket on top, fat side UP.
Add enough water to cover the corned beef. Approximately 6 cups.
Add spice packet, garlic, and onion on top of corned beef. Close and seal vent. Select manual setting and set time for 65 minutes. Natural release pressure 10 minutes, then quick release remaining pressure.
Remove corned beef and add cabbage and carrots on top. Add lid, close and seal vent. Select manual setting and set time for 3 minutes. Quick release pressure and serve.
Option 2
Place the brisket directly in the bottom of the pressure cooker, fat side UP. Add enough water to cover the corned beef, approximately 4 cups.
Add spice packet, garlic, and onion on top of corned beef. Close and seal vent. Select manual setting and set time for 65 minutes. Quick release pressure.
Open pressure cooker and add cabbage and carrots on top of corned beef. Close and seal vent. Select manual setting and set time for 3 minutes. Quick release pressure and serve.

Thu, 16 Jul 2026 00:00:00 GMT

Low Carb Bourbon Chicken

Ingredients

1 tbsp whole wheat flower
1 tbsp olive oil
4 cloves garlic minced
1 onion chopped
1/2 cup chicken broth
1/2 cup half & half cream
4 cups spinach wash and drained

Instructions

Dust chicken in flour and saute in oil till cooked through. Remove chicken from the oil and add onions garlic cook until onions are translucent - do not burn the garlic.Carefully add the bourbon and cook for one minute to cook off the alcohol. Stir in the cream and reduce till slightly thickened. Place chicken on the raw spinach and drizzle the sauce over top.

Thu, 16 Jul 2026 00:00:00 GMT

Low carb Lasagna

Ingredients

2 Pounds Ground beef
15 Ounces Tomato sauce
2 teaspoons Garlic
1/2 teaspoon Salt and pepper
15 Ounces Ricotta cheese
5 Cups Mozzarella cheese
1 Egg

Instructions

Cheese filling is Ricotta cheese
Mozzarella cheese
Egg
Garlic seasoning
Directions:
Brown ground beef
Add tomato sauce, garlic, salt, and pepper.
In separate bowl: mix cheese filling ingredients with half mozzarella cheese.
In 9x13 pour all meat mixture in bottom and cheese mixture on top.
Cover with rest of mozzarella.
Bake for 45 minute or until top is golden.
Allow to cool for 10 minute to make it easier to slice.

Thu, 16 Jul 2026 00:00:00 GMT

Beef & Black Bean Pasta Bake

Ingredients

4 ounces dried multigrain or regular rotini or elbow macaroni (1 1/3 cups)
12 ounces extra-lean ground beef
2 cloves garlic, minced
1 (15 ounce) can black beans or pinto beans, rinsed and drained
1 (14.5 ounce) can no-salt-added diced tomatoes, undrained
0.75 cup bottled picante sauce or salsa
1 teaspoon dried oregano, crushed
0.5 teaspoon ground cumin
0.5 teaspoon chili powder
0.5 cup shredded reduced-fat Colby and Monterey Jack cheese (2 ounces)
0.33333334326744 cup light dairy sour cream
3 tablespoons sliced green onions
2 teaspoons coarsely chopped fresh cilantro
0.5 teaspoon finely shredded lime peel

Instructions

Preheat oven to 350 degrees F. In a large saucepan, cook pasta according to package directions; drain. Return pasta to hot saucepan; set aside.
Meanwhile, in a large skillet, cook meat and garlic until meat is brown, stirring to break up meat as it cooks. Drain off fat.
Stir the cooked meat into pasta in saucepan. Stir in beans, undrained tomatoes, picante sauce, oregano, cumin, and chili powder. Transfer mixture to a 1-1/2- to 2-quart casserole or baking dish.
Bake, covered with foil, about 30 minutes or until heated through. Uncover and sprinkle with cheese. Bake, uncovered, about 3 minutes more or until cheese is melted.
In a small bowl, stir together sour cream, 2 tablespoons of the green onions, the cilantro, and lime peel. To serve, top each serving with a spoonful of the sour cream mixture. Sprinkle with the remaining green onions.

Thu, 16 Jul 2026 00:00:00 GMT

Proatmeal

Ingredients

2/3 cup oatmeal cooked
1 scoop protein powder
1/2 cup berries fresh or frozen
1-1/2 tablespoons walnuts chopped
1/4 cup milk skim, almond, rice, or soy

Instructions

Combine ingredients in bowl.

Thu, 16 Jul 2026 00:00:00 GMT

Savoury Mince or Meatloaf

Ingredients

800 g mincemeat (use any meat or perhaps fish; can use eggplant, pumpkin, potatoes, tofu, tempeh etc to make a vegeta)
2 carrots
2 celery ribs
1 zucchini
4 leaves spinach or 4 leaves silver beet
1 -2 clove garlic
4 mushrooms
1 onions or 1 spring onion
1 can chopped tomato (can be herb flavoured)
2 cups breadcrumbs (rice breadcrumbs for gluten-free)
1 -2 cup milk (rice or soy for allergies)
1/2 jar tomato paste
dry crushed red pepper
chili, herb
4 tablespoons soy sauce
3 -4 cups left over rice or 3 -4 cups pasta
1 egg, for binding (optional)
grated cheese (if no allergies) (optional)
1/4-1/2 jar tomato paste
honey or brown sugar

Instructions

Mix meat,crumbs and milk.
Grate all vegetables (can use any of your favourites) and garlic.
Mix meat and vegetables, tinned tomatoes, tomato paste, soy sauce, any herbs and spices, and rice (can also use oats).
Spread in an oven loaf tin, and pat down.
For the topping, either mix together the tomato paste and honey, or drizzle honey over meat, then top with a thickish layer of tomato paste.
Bake in moderate oven for approximately 1 1/2 hours, or until meat is cooked.

Thu, 16 Jul 2026 00:00:00 GMT

Low Carb Lasagna Mama

Ingredients

1 lb lean ground chuck
1/2 green tomato
1 small tomatoes
1 teaspoon oregano
1/4 teaspoon garlic powder
1 (7 ounce) can tomato sauce (I used mexican El Pato medium )
2 cups zucchini
1 cup cottage cheese
1/4 cup parmesan cheese
1 egg
1/2 cup mozzarella cheese

Instructions

Brown ground chuck in skillet coated with Pam cooking spray. Add chopped green tomato and chopped red tomato. Add salt and pepper to taste. Stir and add remaining ingredients. Let simmer till all is cooked and tender. While this is cooking slice the zucchini long ways into 1/4 inch thicknesses.Lay zucchini on plate and sprinkle with pinch of salt. Top with an upside down plate of same size and plate all in microwave for 2 minutes.
In medium bowl beat the egg. Add cottage cheese and Parmesan cheese to the egg and stir well till blended. Set aside.
Put 1/3 of the meat mixture in bottom of 10 inch casserole dish that has been sprayed with Pam cooking spray. Top with 1/3 of the zucchini slices.
Top the zucchini slices with all the cottage cheese mixture. Top with remaining meat mixture and zucchini slices. Sprinkle the mozzarella cheese on top. Bake at 350 degrees for a total of 42 minutes. Top with aluminum foil covering the top for first 30 minutes of baking time then remove the foil so that the cheese can get a little brown in spots during the remaining 12 minutes of baking.

Thu, 16 Jul 2026 00:00:00 GMT

Lowfat Vegetarian Lasagna Alfredo

Ingredients

1 teaspoon garlic, minced
1 tablespoon olive oil
2 cups low-fat milk
1 cup fat-free chicken broth
4 tablespoons flour
1/4 teaspoon black pepper
1 dash nutmeg
1/4 teaspoon salt
1/4 cup parmesan cheese, grated
2 cups carrots, julienned
2 cups zucchini, julienned
8 ounces mushrooms, sliced
1/2 red bell pepper, chopped
1 onion, chopped
3/4 teaspoon italian seasoning
1 tablespoon olive oil
1 lb low fat cottage cheese
1 egg
1/4 cup parmesan cheese, grated
2 cups monterey jack pepper cheese, grated
1 (16 ounce) box oven-ready lasagna noodles
1 medium tomatoes, diced
1 pinch red pepper flakes (optional)

Instructions

To make the sauce, saute the garlic in 1 tablespoons olive oil for 1 minute. Mix together milk, flour, and chicken broth, simmer until thickened and bubbly. Add salt, pepper, and nutmeg. Add 1/4 Celsius parmesan and stir until melted.
Heat 1 tbsp olive oil in large saute pan and add carrots, squash, pepper, mushrooms, onion, and italian seasoning. Saute until vegetables are crisp-tender.
Pulse cottage cheese in food processor a few times until smoother but not too smooth, about the consistency of ricotta. Add egg and 1/4 Celsius parmesan and pulse a couple of times until blended.
Pour a small amount of sauce into the bottom of a 9x13 pan (enough to cover bottom). Press a layer of noodles into the sauce. Top with 1/3 of the cottage cheese mixture. Top with 1/3 of the vegetables and 1/3 of the pepper jack cheese. Repeat: sauce, noodles, cottage cheese, veg, and pepper jack two more times. Add one more layer of pasta on the top and pour the rest of the sauce over and top with chopped tomato. (Sprinkle on more parmesan if desired.).
Cover with foil and bake at 350 degrees for 50 minutes. Let sit for ten minutes before serving. Sprinkle with red pepper flakes if desired.

Thu, 16 Jul 2026 00:00:00 GMT

Bacon Cheeseburger Tater Tot Bake

Ingredients

2 lbs ground beef
1 large onion, chopped and divided
1 (15 ounce) can tomato sauce
1 (8 ounce) package Velveeta cheese, cubed
1 tablespoon ground mustard
1 tablespoon Worcestershire sauce
prepared mustard, to taste (optional)
salt
pepper
2 cups shredded cheddar cheese, divided
12 bacon, strips cooked and crumbled
1 (32 ounce) package frozen tater tots
1 cup grape tomatoes, chopped (or ketchup)
1/3 cup sliced dill pickle

Instructions

Preheat oven to 400°. In a large skillet over medium heat, cook beef and 1 cup onion, crumbling meat, until beef is no longer pink and onion is tender, 6-8 minutes. Drain.
Stir in tomato sauce, Velveeta, mustard (I could not get much mustard flavor with the ground mustard, so I added a squeeze of prepared mustard), Worcestershire sauce, salt and pepper to taste until cheese is melted, 4-6 minutes.
Transfer to a greased 13x9-in. or 3-1/2-qt. baking dish. Sprinkle with 1 1/2 cup cheddar cheese and bacon. Top with Tater Tots. Bake, uncovered, 30 minutes; top with remaining 1/2 cup cheese and bake additional 10 minutes. Top with tomatoes, pickles and remaining onion. **I have tomato haters, so instead of tomatoes,I drizzled a little ketchup on top. Yield: 12 servings.

Thu, 16 Jul 2026 00:00:00 GMT

Fluffy Greek Yoghurt and Mixed Berry Chocolate Chip Pancakes

Ingredients

2 cups organic white self rising flour (or light spelt flour, whole wheat, or all purpose flours)
2 teaspoons baking powder
2 tablespoons raw sugar
1/4 teaspoon salt (1/2 tsp if using other flours)
2 large eggs
2 1/2 tablespoons coconut oil, melted (or any oil)
1 tablespoon pure vanilla extract
1 cup plain non fat Greek yogurt
1 cup unsweetened almond milk
1/3 cup raspberries (fresh or frozen)
1/3 cup blueberries (fresh or frozen)
1/4 cup dark semi-sweet chocolate chips

Instructions

Combine together all dry ingredients into a large mixing bowl and whisk. Set aside.
In a smaller bowl, combine together the eggs, oil, vanilla, and yoghurt. Whisk well until creamy and smooth. Add the milk and mix until combined.
Pour the yoghurt mixture over the dry ingredients and stir slowly and gently with a wooden spoon until batter is just combined. The batter won't be smooth. Don't worry about any lumps. Fold the berries and the chocolate chips through the batter, being gentle again, not to break the berries.
Heat a pan/griddle on medium heat and spray with cooking oil spray, spreading it out evenly with your spatula. *I used butter instead. Using a ladke or 1/4 cup measuring cup, pour batter onto pan to make pancakeds. When batter is on the pan, spread it out a little with the back of your spoon to shape them.
Cook them for about 3 to 4 minutes, and check the underside before flipping. If golden, flip and cook for a further 2 to 3 minutes, or until cooked through. Bubbles don't form on these due to thickness. Repeat with remaining batter.
To serve, dust with a little icing sugar and top with extra berries.

Thu, 16 Jul 2026 00:00:00 GMT

Pantry Pasta Recipe

Ingredients

3 tbsp extra virgin olive oil
1/2 onion, diced
2-3 cloves garlic, minced
1/3 cup white wine (or chicken or vegetable stock)
1 14.5 oz can diced tomatoes
A pinch or 2 red pepper flakes
1/2 cup sliced olives (black, greek, green etc)
1 jar artichoke hearts, drained
Salt & pepper, just a pinch
8 oz pasta, cooked al dente, drained
1/4 cup jarred pesto
1/2 cup feta, crumbled
Toasted pine nuts

Instructions

On medium heat, add evoo to skillet, add onion, saute for a few minutes, then add garlic, saute a few minutes more. Add white wine, cook for 5 minutes, then add tomatoes, red pepper flakes, olives, artichoke hearts, stir to mix, then add just a pinch salt & pepper. Simmer for about 15 minutes, stirring occasionally.
Add cooked pasta, pesto, mix well. Toss in crumbled feta and top with toasted pine nuts.
Double the recipe for 4 generous servings!

Thu, 16 Jul 2026 00:00:00 GMT

Chocolate Low-Carb Cookies

Ingredients

1 1/3 cups chocolate protein powder
3 tablespoons soy flour
1/4 cup butter
4 ounces cream cheese
3/4 cup vanilla-flavored soymilk (or skim milk if you prefer)
1 teaspoon baking powder
3 tablespoons Splenda sugar substitute
1/2 cup walnuts or 1/2 cup almonds (optional)

Instructions

Melt butter and cream cheese in microwave Add Splenda and stir until smooth Mix in remaining ingredients Add nuts, if using. Bake at 325 for 9-11 minutes.

Thu, 16 Jul 2026 00:00:00 GMT

Meatloaf - Low Carb

Ingredients

3/4 lb lean beef
1/2 lb turkey breakfast sausage
2 ounces college inn chicken broth
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped green bell pepper
1 teaspoon minced garlic
1 large egg, slightly beaten
1 slice whole wheat bread, torn into pieces
2 tablespoons ketchup
salt and pepper
vegetable oil cooking spray

Instructions

Preheat oven to 350°F.
Mix all ingredients except vegetable oil spray and ketchup in a large bowl until just blended.
Pack mixture into a loaf pan coated with cooking spray.
Spread ketchup over top.
Bake for 1 hour or until meatloaf registers 160°F.
Let loaf stand in pan for about 10 minutes before slicing and serving.

Thu, 16 Jul 2026 00:00:00 GMT

Creamy mushroom lasagne

Ingredients

1 tbsp olive oil
400g dried lasagne sheets
200g grated mozzarella or vegan alternative
25g dried porcini mushrooms
800g chestnut mushrooms
2 tbsp olive oil
2 onions, finely chopped
2 carrots, finely chopped
400g mixed mushrooms (we used oyster and shiitake), sliced
4 large garlic cloves, crushed
½ small bunch of thyme, leaves picked
250ml red wine
250ml passata
2 tbsp ketchup
2 tbsp paprika
50g butter or vegan alternative
1 bay leaf
50g plain flour
600ml whole milk or oat milk
3 tbsp crème fraîche or vegan alternative
grating of nutmeg

Instructions

For the ragu, put the dried porcini mushrooms in a heatproof mug and cover with 125ml boiling water from the kettle. Set aside. Finely chop the chestnut mushrooms or blitz in a food processor to fine pieces.
Heat the oil in a large saucepan or flameproof casserole over a high heat and fry the onions, carrots and chopped chestnut mushrooms with a pinch of salt for 15 mins until the water released by the mushrooms has evaporated, stirring now and then. The mushrooms should be a deep brown colour and the other veg should be soft and slightly coloured.
Add the mixed mushrooms, garlic and most of the thyme, and cook for another 5 mins until the mushrooms have started to soften. Drain the rehydrated porcini, add the soaking liquid to the pan, then finely chop the porcini and add that too. Stir in the wine, passata, ketchup and paprika to combine. Simmer for 25 mins until the ragu has reduced and is thick enough to coat the back of a spoon. Season generously with sea salt flakes and a grinding of black pepper.
Meanwhile, make the béchamel. Melt the butter in a saucepan over a medium heat, then add the bay and cook for a minute. Scatter in the flour and stir until you have a sticky paste. Add the milk in stages, whisking between each addition until you have a thick sauce. Reduce the heat to low and cook for 3-4 mins, stirring occasionally until the sauce is thick enough to coat a spoon. Remove the bay, then mix in the crème fraîche, a generous grating of nutmeg and seasoning.
Heat the oven to 200C/180C fan/gas 6. Rub the olive oil over the base and sides of a large ceramic baking dish (ours was 35 x 20 x 6cm). Arrange a layer of lasagne sheets in the base (you may need to break them so they fit), then spoon over a layer of the mushroom ragu, drizzle with some of the béchamel, and scatter over a handful of the mozzarella. Repeat until you have used all the ragu and the final layer of lasagne sheets, then smooth over a thick layer of béchamel. Sprinkle over the remaining mozzarella and bake for 40-45 mins until the filling is bubbling and the top is golden. Leave to rest for 10 mins, then sprinkle with the remaining thyme leaves before serving.

Thu, 16 Jul 2026 00:00:00 GMT

Chicken fried steak paleo

Ingredients

2 pounds beef round trimmed of fat
1 teaspoon salt
1 teaspoon black pepper
1 cup almond flour
1/2 cup coconut flour
1/2 teaspoon garlic powder
3 large Eggs
3 tablespoons coconut oil
2 cups chicken broth
1/2 cup coconut milk
1 teaspoon thyme fresh
1/2 teaspoon black pepper coarsely ground

Instructions

The steaks
1. Cut meat into 1/2 inch thick slices and season both sides with half of your salt and pepper
2. Mix your flours, garlic powder and remaining salt/pepper into a pie pan. Set aside 2 tablespoons for gravy. Dredge the meat on both sides in the flour and place on cutting board. Now tenderize each piece with a meat hammer until 1/4 inch thick
3. Beat eggs in another pie dish or large bowl. Coat each piece of meat in egg, then coat again with flour mixture. Place on plate and allow them to sit for 10 minutes.
4. Preheat oven to 250
5. In large skilled, heat 2 tablespoons coconut oil over medium high heat.
6. When oil is hot, add pices of meat to pan, being careful not to overcrowd
7. Cook meat for about 3-4 minutes per side. Remove pieces to a wire drying rack on a cookie sheet. When you have cooked all the meat pieces, place in oven until browned.
Gravy
1. Add the remaining coconut oil to frying pan
2. Whick in remaining flour mixture 1 spoonful at a time.
3. Pour in chicken broth and deglaze pan.
4. Continue to whisk pan as you bring mixture to a soft boil and gravy begins to thicken. Add the coconut milk, thyme and coarsely ground pepper and continue sitrring until gravy reaches desired thickness.
5. Serve gravy over steaks

Thu, 16 Jul 2026 00:00:00 GMT

Potato, Corn and Canadian Bacon Chowder

Ingredients

1 large onion chopped
1 clove garlic minced
2 teaspoons olive oil
3 1/2 cups fat free chicken broth
3 1/2 cups red potatoes peeled, cubed
1 large bay leaf
3/4 teaspoon Dried thyme
1/4 teaspoon dry mustard
2 1/2 cups milk
2 1/2 cups frozen corn
6 ounces Canadian bacon julienned
Salt and white pepper to taste

Instructions

Saute onion and garlic in oil in large saucepan until tender, about five minutes. Add broth, potatoes, bay leaf, thyme,mustard; heat to boiling. Reduce heat and simmer, covered, until potatoes are tender, about 10 minutes.
Add milk and corn; heat to boiling. Reduce heat and simmer, covered, five minutes or until corn is cooked. Discard bay leaf.
Process half the vegetables in food processor or blender until smooth; return to saucepan. Stir in Canadian bacon and simmer covered for five minutes. Season to taste with salt and white pepper.

Thu, 16 Jul 2026 00:00:00 GMT

Dinner - Spinach and Mozzarella Stuffed Burgers

Ingredients

24 ounces ground pork
1 teaspoon salt
1/2 teaspoon ground black pepper
2 cups fresh spinach firmly packed
1/2 cup Mozzarella cheese shredded
2 tablespoons Parmesan cheese grated
1 tablespoon dill and parsley to garnish chopped

Instructions

1. Mix ground pork, salt, and pepper in your medium bowl.
2. With dampened hands, make 8 patties, each about ½ inches thick.
3. Using a saucepan and medium-high heat, cook your spinach for 3 minutes until wilted.
4. Drain it and let it cool for about 5 minutes before using your hands to squeeze as much as you can to remove
liquid out of it.
5. Then, chop the spinach finely and place it in a bowl.
6. Add the Mozzarella cheese and Parmesan and stir thoroughly.
7. Take about ¼ of the above mixture and mound it in the center of each of the 4 patties.
8. Take the other 4 patties to cover and seal firmly the above patties especially the edges.
9. Using your hands cup each patty to round out its edges and then flatten the top slightly by pressing until your
produce a single thick patty.
10. Now, preheat your grill and grill your burgers for 6 minutes on each side.
11. Garnish with dill and parsley and enjoy!

Thu, 16 Jul 2026 00:00:00 GMT

Quick Pickled Zucchini

Ingredients

3 medium zucchini (1 pound / 16 oz / 450 g), thinly sliced
1 medium white onion, thinly sliced
3 shallots, thinly sliced
1 1/2 tablespoons fine grain sea salt
1/4 cup (small handful) fresh dill sprigs
1 small fresh red chile pepper, very thinly sliced
1/2 tablespoon yellow mustard seeds
3/4 cup / 180 ml cider vinegar
3/4 cup / 180 ml white wine vinegar
1/3 cup / 1.75 oz / 50g natural cane sugar

Instructions

Toss the zucchini, onion, shallots, and salt together in a colander and place over a bowl to catch the liquids. Cover the bowl and refrigerate for at least a couple hours. Toss once or twice along the way. You're aiming to get as much liquid out of the zucchini as possible. When you're finished draining the zucchini, shake off any water. At this point you want the zucchini as dry as possible. Place in a 1 liter / 1 quart jar along with the dill, chile pepper, and mustard seeds. Alternately, you can cram them into a 3/4 liter Weck jar like I do, but it's always a bit snug in the jar.
Combine the ciders and sugar in a small saucepan over medium heat. Bring to a simmer, stirring until the sugar dissolves, and continue to boil for a few minutes. Pour the liquid over the zucchini and seal the jar. Let cool, then refrigerate. The pickles are good for a week or so.

Thu, 16 Jul 2026 00:00:00 GMT

Cheezy Peezy Hashbrown Casserole

Ingredients

2 16 ounce bags shredded potatoes refrigerated; not frozen
1 medium sweet or yellow onion chopped
8 ounces mild cheddar cheese shredded
1 can Condensed cream of chicken soup
16 ounces Sour cream
2 tablespoons Hellman's Mayo
Salt & pepper to taste

Instructions

Spray large pyrex casserole pan with cooking spray, combine ingredients and mix well and place in baking dish.
Bake uncovered at 350 for 1 hour. Allow to rest 5 minutes before serving.

Thu, 16 Jul 2026 00:00:00 GMT

Atkins Creamy Mushroom Soup

Ingredients

1/2 lb mushroom, sliced thin
1/2 cup butter
1 quart chicken broth
1 quart beef broth
2 tablespoons crushed toasted sesame seeds (use blender or food processor to crush)
salt and pepper (to taste)
1 cup heavy cream
1 tablespoon minced chives

Instructions

Melt half of the butter in a large sauce pan and saute mushrooms for about 5 minutes until done.
Add the broths to the mushrooms and bring to a simmering boil.
Melt the other half of the butter in a small frying pan and mix in the crushed sesame seeds.
Gradually add several tablespoons of the broth to the sesame butter, stirring constantly.
Stir the sesame mixture into the broths, salt and pepper to taste.
Cook broth over low heat for 10 minutes.
Remove from heat and stir in heavy cream until well blended.
Serve garnished with chives.

Thu, 16 Jul 2026 00:00:00 GMT

Healthy Low-Fat Banana Zucchini Bread

Ingredients

1 cup white flour
1 cup wheat flour
1 cup rolled oat (Quaker Old Fashioned Oats)
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon freshly ground nutmeg
1 teaspoon salt
2 Eggs (or Egg Beaters to cut some calories)
2 tblspns ground flaxseed mixed with 6 tblspns water
1/2 cups white sugar
1/2 cup brown sugar
1/4 cup oil
1/2 cup applesauce
2 medium overripe bananas mashed (the riper, the sweeter)
1 teaspoon vanilla
2 cups shredded zucchini
1 cup raisins (or dates or walnuts)

Instructions

Whisk together white flour, wheat flour, oats, baking powder, baking soda, cinnamon, allspice, nutmeg, and salt.
In a separate bowl, beat the eggs.
Add the sugar, oil, applesauce, and mashed bananas to the eggs; mix well.
Add the vanilla.
Combine the wet and dry mixtures. Stir until just combined.
Fold in the zucchini and raisins.
Pour into 2 lightly greased loaf pans (9x5-inch).
Bake for 45-50 minutes or until a knife comes out clean

Thu, 16 Jul 2026 00:00:00 GMT

Slow Cooker Frittata With Sausage and Waffle Fries

Ingredients

1 pound waffle fries or hash browns, defrosted
1 tablespoon olive oil
½ pound loose breakfast sausage (or links with the casings removed)
12 large eggs
1 cup whole milk
1 cup (4 oz) shredded sharp cheddar cheese
2 tablespoons finely chopped chives, plus more for serving
Kosher salt and freshly ground black pepper

Instructions

Use parchment paper to line the bottom and sides (all the way up) of a 4- to 6-quart slow cooker insert, and trim any extra that might keep the lid from fitting snugly. Set the waffle fries or hash browns evenly along the bottom of the slow cooker and set aside.
Heat oil in a large skillet over medium-high heat. Add the sausage and cook, breaking up with a flat-bottomed spatula and stirring occasionally, until golden brown and crispy, 6 to 8 minutes. Using a slotted spoon, transfer the sausage to the slow cooker and let it cool.
Whisk eggs, milk, cheese, chives, 1½ teaspoons salt, and ½ teaspoon pepper in a large bowl. Pour the egg mixture over the waffle fries and sausage and smooth into an even layer.
Cover and cook on HIGH for 2 to 2½ hours, or LOW for 3 to 3½ hours, until the frittata is lightly golden brown and completely set.
Let cool for 5 minutes, and then grasp the sides of the parchment paper to lift the frittata out of the insert. Cut into slices and serve.

Thu, 16 Jul 2026 00:00:00 GMT

Pork wellington

Ingredients

olive oil , for frying
2 large pork fillets (approx 800g), trimmed and the ends removed
1 shallot , finely chopped
50g butter
150g wild mushrooms (such as chanterelles), finely chopped
handful sage , picked and chopped
handful parsley , chopped
good handful chives , snipped
100g spinach
10 slices prosciutto
50g good-quality chicken liver pâté
500g pack puff pastry
plain flour , for dusting
2 egg yolks , beaten with 1 tsp water
300ml pot double cream
3 tbsp Dijon mustard

Instructions

Heat a pan with a little oil to a very high heat and season the pork fillets well all over. Put 1 fillet in the pan and fry for 2 mins to give it a little colour all over. Remove and repeat with the other fillet, then leave both to rest and cool.
Fry the shallot in the butter in the same pan for 2 mins, then add the mushrooms and cook until both are soft. Add the herbs and cook for 1 min. Season, tip 1/ 3 of the mixture into one bowl (reserved for the sauce) and the rest into another, and set aside to cool. Don’t wash the pan.
Meanwhile, heat a little oil in another large pan, add the spinach and cook briefly until wilted. Set aside until cool enough to squeeze out all the excess moisture, then chop. Tip the spinach into the first pan and use it to wipe up all the seasoning and juices.
Overlap two pieces of cling film over a large chopping board. Lay the slices of prosciutto on the cling film in two rows, slightly overlapping. Carefully spread the pâté mixture over the prosciutto, then sit the pork fillets on top. Pack the mushrooms in the gaps, then top with the spinach. Use the cling film to draw the prosciutto around the fillet mixture, then roll it into a sausage shape, twisting the ends of cling film to tighten it as you go. Chill while you roll out the pastry.
Dust the work surface with a little flour. Roll out a third of the pastry to an 18 x 30cm strip about 2mm thick and place on a non-stick baking sheet. Roll out the remainder of the pastry to about 28 x 36cm, also 2mm thick. Unroll the fillet from the cling film and sit it in the centre of the smaller strip of pastry. Brush the pastry’s edges with the yolk mixture, as well as the top and sides of the wrapped fillet. Using a rolling pin, lift and drape the larger piece of pastry over the fillet, pressing well into the sides. Trim the joins to about a 4cm rim. Seal the rim with the edge of a spoon handle. Glaze all over with more egg yolk and, if you like, mark the wellington using the back of a knife, taking care not to cut into the pastry. Chill for at least 30 mins or up to 24 hrs.
6 Heat oven to 200C/180C fan/gas 6. Brush the wellington with a little more egg yolk and cook for 35-40 mins until golden – the pork will be just pink in the middle. Allow to stand for 10 mins before serving in thick slices.
To make the sauce, bring the cream to the boil, add the mustard and reserved mushroom mixture, and remove from the heat. Season and stir well before serving.

Thu, 16 Jul 2026 00:00:00 GMT

Low Carb Fried Chicken

Ingredients

1/2 cup hot sauce
12 pieces chicken (thighs, legs, wings and breast)
peanut oil, to fry
1/2 cup pork rind, ground fine
1 cup soy flour
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon white pepper
brown paper bag

Instructions

Pour hot sauce evenly over chicken; cover with plastic wrap and place chicken in refrigerator overnight.
Preheat cast iron pan over medium-high heat with enough peanut oil to fill pan 1-1/2 inches.
Mix pork rinds with soy flour, 1/2 teaspoon salt, 1/2 teaspoon black pepper and 1/2 teaspoon white pepper in plastic trash bag.
Place chicken pieces 2 or 3 at a time in bag with flour (shake off excess flour).
Fry chicken pieces 4 to 6 minutes each side in hot oil.
Place chicken on a wire rack over a cookie sheet in a 275 degree Fahrenheit oven until entire batch is finished.

Thu, 16 Jul 2026 00:00:00 GMT

Rich and Creamy Hungarian Mushroom Soup

Ingredients

4 tablespoons (55g) unsalted butter
1 large onion, finely chopped
2 cloves garlic, minced
1 pound (450g) chestnut or cremini mushrooms (or other variety you prefer), sliced
1 tbsp dried dill weed
2 tsp paprika
Fresh thyme leaves from 3 sprigs (or 1 tsp dried thyme)
1 tbsp soy sauce
½ lemon, juiced
3 cups (750 ml) vegetable broth
1 cup (250 ml) milk (or dairy-free alternative)
2 tbsp all-purpose/plain flour
Salt and pepper to taste
1/2 cup (120 g) sour cream (or crème fraîche)
Fresh parsley, chopped, for garnish
Crusty bread or baguette, for serving

Instructions

Melt butter in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened about 2 minutes.
Add sliced mushrooms and minced garlic to the pot. Cook until the mushrooms release their liquid and start to brown, about 8-10 minutes.
Stir in the dried dill weed, paprika, pinch of salt and fresh thyme leaves. Cook for another minute.
Pour in the vegetable broth, soy sauce and lemon juice and let it simmer for 5 minutes.
In a separate bowl, whisk together the milk and flour until smooth. Slowly pour this mixture into the pot, stirring constantly to prevent lumps from forming.
Let it cook for about 10-15 minutes, stirring occasionally, until slightly thickened.
Taste the soup and adjust the seasoning with salt and pepper as needed.
If using sour cream, you can either add it directly to the soup and stir until well combined, or you can dollop it on top of each bowl when serving.
Serve the Hungarian Mushroom Soup with crusty bread or baguette, garnished with fresh chopped parsley. Enjoy!

Thu, 16 Jul 2026 00:00:00 GMT

Whole Wheat Spaghetti With Mushrooms, Spinach And Bacon Recipe

Ingredients

1 lb whole wheat spaghetti
8 oz. bacon, cut into 1/2 inch pieces
1/2 onion, chopped
1 leek, halved, washed and cut crosswise into 1/2 inch slices
12 oz cremini mushrooms, halved or quartered, depending on size
2 garlic gloves, minced
1 olive oil, your best
1 bn spinach, washed, left whole
1/2 cup parmesan, freshly grated
s+p

Instructions

Bring a large pot of water to a boil, add plenty of salt and cook spaghetti almost al dente, about 10 min. Drain, reserve 2 cups of the cooking liquid.
Meanwhile, fry the bacon, until translucent and brown around the edges. Take out of pan. Saute onions and leek in the bacon fat 4 or 5 min., than add mushrooms and cook for 5 more minutes. Add garlic, cook for 1 more minute. Add the drained pasta and 1 cup cooking liquid, add Parmesan, the reserved bacon and spinach and cook , until the spinach is wilted and the parmesan melted into a sauce, about 3 or 4 minutes. Evtl. add some more water. Adjust seasonings, put in a big heated bowl and serve, with some extra parmesan at the table.

Thu, 16 Jul 2026 00:00:00 GMT

2 Dollar Omelette Breakfast Meal | But Cheaper

Ingredients

1lb (454g) pork Boston butt, ground
2 teaspoons (6g) garlic powder
1 teaspoon (2g) cayenne
1 teaspoon (2g) fennel powder
1 teaspoon (2g) dried thyme
2 teaspoons (10g) fine sea salt
1 poblano pepper, charred & diced
½ yellow onion, thinly sliced
1 cup (60g) Monterey Jack, fine grated
1 cup (60g) cheddar, fine grated
12 whole eggs
1/3 cup (79ml) milk (optional)
Kosher Salt & Pepper to Taste
6 slices of white bread or sourdough, sliced thick, ideally
3 tablespoons (42g) unsalted butter
2 cloves garlic, finely chopped
2 tablespoons (4g) parsley, finely chopped
4 large russet potatoes, diced into 1/2 inch cubes
3 tablespoons (30g) vegetable oil
Salt & Pepper to taste
1 yellow onion
Spice Mix of Choice, if desired
4 Roma tomatoes, sliced in half, optionally flambé w/ any whisky of choice
1 bottle (355ml) lager
2 cups (473ml) orange juice

Instructions

In a medium-size bowl, add ground pork, garlic powder, cayenne, fennel powder, thyme, and sea salt; mix to combine.
Lightly grease a 12” skillet, set over medium-high heat, then spread all of your breakfast sausage across the entire surface, let it sear for 2-3 minutes, flip and sear for one more minute.
Using a wooden spoon or a potato masher, break up your sausage into small pieces; let it cook for 3-4 stirring often until cooked through. To that, add poblano pepper and onion; stir together just until the vegetables get softened, about 4 - 5 minutes. Keep covered and warm. In a medium-size bowl, combine Monterey cheese and Cheddar cheese.
In a medium-sized bowl, crack all your eggs and add milk (optionally), season to taste with salt, and whisk together until homogeneous.
Heat a 10” nonstick skillet over medium-high, add butter or vegetable oil to coat the bottom, pour ¾ cup of your egg mixture and let it spread across the pan.
As the eggs cook, bring in some of the uncooked eggs from the edge towards the center, then tilt the pan in the direction of that pull. Repeat that process all around the edge of the pan till your eggs are 90% cooked.
Add a nice handful of cheese on one side, a big full spoon of your sausage on top, and then more cheese; fold your omelet and let it sit on one side of the pan until lightly toasted and cheese gets melted.
Remove from the pan by grabbing a plate, hold your pan overhanded, and flip. Next, place a couple of texas toast slices, followed by your potatoes and one tomato half. Finish with some chopped parsley over your potatoes.
In a small sauce pot, melt butter over medium heat; once melted, cut the heat, add garlic and parsley; mix to combine.
Toast your bread in a pan with butter or in a toaster. Brush it generously with your garlic butter. Then slice it in half on a diagonal.
In a 12” nonstick skillet, add oil, and heat that over medium-high; once hot, add your potatoes and toss to coat thoroughly. Let them sear for about 5 minutes, flip them, season with salt, and sear for 5 minutes.
Reduce the heat to medium, add onion, and season with salt. Let your pot and onion mix sweat, tossing occasionally until the onion turns translucent and the potatoes get cooked through about 4 - 8 minutes. Season with your desired spice or salt and pepper as needed.
In a 12” nonstick skillet, add oil, and heat that over medium-high; once hot, add your tomatoes cut side down and sear for 3 - 4 minutes or until charred. Sear the other side for 1 minute and season with salt.
In a flute, glass pour beer and then orange juice.

Thu, 16 Jul 2026 00:00:00 GMT

Pasta With Chicken, Spinach, Pine Nuts, Bacon And

Ingredients

3 boneless skinless chicken breasts, Sliced into strips
2 tablespoons olive oil, seperated
1/8 teaspoon salt
1/8 teaspoon pepper
1 key lime, squeezeed
10 slices bacon, crispy and crumbled, seperated
1/2 lb penne pasta
1 medium shallot, aprox 1/2 cup, chopped
4 large garlic cloves, chopped
3/4 cup plus 2 tablespoons sun-dried tomato, drained and chopped, seperated
1 teaspoon cornstarch
1 cup chicken stock
1 cup fat-free half-and-half, warmed
1/8 teaspoon cayenne pepper (optional)
3 ounces fresh Baby Spinach
3 tablespoons pine nuts

Instructions

Drizzle chicken with 1 tbls olive oil then sprinkle with salt and pepper, squeeze key lime over chicken.
Flip over a few times to mix marinade with chicken -- set aside.
Cook bacon -- set aside.
Get water heating for pasta.
In large saute pan heat 1 tbls of the Olive Oil add Shallots and Garlic.
Saute for 1-2 minutes then add 3/4 cup of the Sun Dried Tomatoes.
Add chicken and cook till done.
Mix corn starch with chicken stock and slowly stir into chicken mixture then add warm half and half. Add cayenne pepper.
Cook for 3 minutes or untill sauce is thickened. (add water if necessary).
Place pasta in boiling water and cook acording to package .
Add baby spinach to sauce and stir occasionally until wilted.
Place pasta in large serving dish add sauce and toss.
Top with pine nuts and two strips of crumbled bacon and two tablespoons of red peppers.

Thu, 16 Jul 2026 00:00:00 GMT

Tempeh Buffalo “Wings”

Ingredients

1/2 c. vegan mayonnaise
2 tbsp. chopped fresh dill
1 tbsp. unsweetened almond milk, plus more if needed
1 tbsp. apple cider vinegar
1/4 tsp. garlic powder
1/4 tsp. onion powder
Large pinch sweet paprika
Kosher salt
Freshly ground black pepper
2 (8-ounce) blocks tempeh
2 tbsp. safflower or vegetable oil, plus more for grill
1/2 c. hot sauce (Frank's preferred)
1/2 c. vegan butter
1 tbsp. light agave syrup
4 celery stalks, cut into sticks, for serving

Instructions

Make vegan ranch: In a medium bowl, whisk together all ingredients until evenly combined. If mixture is too thick, thin to dippable dressing consistency with a few drops more almond milk or water. Season with salt and pepper. Refrigerate in an airtight container until ready to use. NOTE: Ranch dressing can be made up to a week ahead.
Make tempeh wings: Cut each block of tempeh crosswise into 3 pieces, then diagonally to create 6 triangular pieces per block. Fill bottom of a medium saucepan with about 2 inches of water and fit with a steamer basket. Place saucepan over medium-high heat and bring to a simmer. Once simmering, carefully arrange tempeh pieces in an even layer in steamer basket. Cover, reduce heat to medium, and steam 15 minutes.
Using tongs, transfer tempeh to a medium bowl and toss with oil.
Meanwhile, in a small saucepan, combine hot sauce, vegan butter, and agave syrup and bring to a simmer. Cook, whisking occasionally, until mixture slightly reduced, about 6 minutes. Transfer to a large heatproof bowl; keep warm.
Preheat a grill or grill pan to medium-high and lightly oil grates. Add steamed tempeh and cook, turning a few times, until golden all over, about 6 minutes. Transfer tempeh directly to bowl with buffalo sauce and toss to coat. Serve tempeh on a platter with celery and ranch for dipping.

Thu, 16 Jul 2026 00:00:00 GMT

Healthy Breakfast Energy Bars

Ingredients

2 cups rolled oats (you can use flavoured oats)
1/2 cup whole wheat flour
1/2 cup shredded coconut
1/2 cup chopped nuts (of your choice)
1/2 cup chocolate chips or 1/2 cup dried fruit
1/2 cup honey
80 g low-fat margarine
1 egg, lightly beaten

Instructions

Mix oats, flour, coconut, nuts, chocolate chips or fruit together in a bowl.
Heat honey and low fat margarine in a saucepan or in the microwave until spread is melted and mixture combines when stirred.
Allow to cool slightly and whisk in egg.
Pour liquid into dry ingredients and mix well.
Line tray with baking paper and spread mixture out to about 2cm.
Bake in 180 Degrees C oven for 25 minutes.
Cut into 8-10 pieces whilst still warm, then transfer to airtight container to store.

Thu, 16 Jul 2026 00:00:00 GMT

Slow Cooked Breakfast Casserole

Ingredients

1 package hash browns frozen, any variety
1 pound Meat of your choice cooked and drained
3 cups cheese of your choice shredded
1 can tomatoes diced
onion diced to taste
1 dozen Eggs beaten
1/2 cup water or milk beaten w/ eggs
Salt & pepper to taste

Instructions

spray 6 cup crock pot. Layer all ingredients starting with hash browns. Cover with beaten eggs. Cook in greased crock pot 8hrs on low, 4hrs on high or until eggs are set and veggies tender.

Thu, 16 Jul 2026 00:00:00 GMT

Easy Buttermilk Crispy Chicken Sandwich

Ingredients

2 large chicken breasts, halved into thinner cutlets
1 cup (250ml) buttermilk
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
1/2 tsp cayenne pepper
Salt and black pepper to taste
1 cup (120g) all-purpose flour
1 tsp baking powder
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
Salt and black pepper to taste
Vegetable oil, for frying
4 hamburger buns
Lettuce leaves
Sliced tomatoes
Sliced red onions
Pickles
Mayonnaise or burger sauce

Instructions

Marinate the chicken:
In a large bowl, combine buttermilk, garlic powder, onion powder, paprika, cayenne pepper, salt, and black pepper.
Add chicken breasts to the bowl, ensuring they are fully submerged in the buttermilk mixture.
Cover the bowl and refrigerate for at least 2 hours or overnight to allow the chicken to marinate.
Prepare the breading:
In a shallow dish or bowl, mix together flour, baking powder, garlic powder, onion powder, paprika, salt, and black pepper.
Set up a breading station with the marinated chicken and the seasoned flour mixture.
Remove chicken breasts from the buttermilk marinade, allowing any excess buttermilk to drip off.
Dredge the chicken breasts in the seasoned flour mixture, ensuring they are evenly coated on all sides.
Shake off any excess flour and place the breaded chicken on a plate. Repeat with the remaining chicken breasts.
Fry the chicken:
In a large skillet or deep fryer, heat vegetable oil to 350°F (175°C).
Carefully place the breaded chicken breasts into the hot oil, working in batches if necessary to avoid overcrowding the skillet.
Fry the chicken for about 4-6 minutes per side, or until golden brown and cooked through, with an internal temperature of 165°F (75°C).
Once cooked, transfer the chicken to a wire rack to drain excess oil.
Assemble:
Toast the hamburger buns lightly.
Spread mayonnaise or burger sauce on the bottom half of each bun. Place a lettuce leaf on top of the sauce. Add a slice of tomato, onion and pickles on top of the lettuce.
Place a crispy fried chicken breast on top of the vegetables. Top with the other half of the bun.
Repeat with the remaining ingredients to assemble the remaining burgers.
Serve the Buttermilk Crispy Chicken Burgers immediately while still warm.

Thu, 16 Jul 2026 00:00:00 GMT

Hoisin Pork with Napa Cabbage

Ingredients

1 lb. pork tenderloin cut into 1/4-inch-thick strips (about 3 inches long)
1 tsp. kosher salt more to taste
3 Tbs. hoisin sauce (I like Lee Kum Kee brand)
2 Tbs. soy sauce
1 Tbs. balsamic vinegar
3 Tbs. canola or peanut oil
2 tsp. minced garlic
6 cups napa cabbage cut into 1-1/2-inch pieces (about 3/4 lb.)
1 red bell pepper cored, thinly sliced, and cut into 2- to 3-inch lengths
1/4 cup thinly sliced fresh chives

Instructions

In a large bowl, season the pork with 1/2 tsp. of the salt. In a small bowl, mix the hoisin sauce, soy sauce, and vinegar.
Heat 2 Tbs. of the oil in a 12-inch nonstick skillet or large stir-fry pan over medium-high heat until shimmering hot. Add the pork and cook, stirring, until it browns and loses most of its raw appearance, about 2 minutes. Transfer to a plate.
Add the remaining 1 Tbs. oil to the skillet. Add the garlic, and once it begins to sizzle, add the cabbage and pepper. Sprinkle with the remaining 1/2 tsp. salt and cook, stirring, until the cabbage starts to wilt, about 2 minutes.
Add the hoisin mixture, the pork, and half of the chives and cook, tossing, until heated through, about 1 minute. Let sit for 2 minutes off the heat (the cabbage will exude some liquid and form a rich broth), toss well again, and serve sprinkled with the remaining chives.

Thu, 16 Jul 2026 00:00:00 GMT

Tater Tot Breakfast Casserole

Ingredients

Cooking spray
1 tablespoon olive oil
1 pound ground pork sausage (such as Jimmie Dean)
1 ½ cups chopped sweet onion (from 1 medium onion)
2 garlic cloves, finely chopped (about 2 tsp.)
1 (2-oz.) jalapeño chile, seeded and finely chopped (about 1/4 cup)
¼ teaspoon black pepper
8 large eggs
1 ½ cups half-and-half
1 ¼ teaspoons kosher salt
6 ounces sharp Cheddar cheese, grated (about 1 1/2 cups), divided
6 ounces grated Gouda cheese, grated (about 1 1/2 cups), divided
1 (32-oz.) pkg. frozen potato tots
1 tablespoon thinly sliced fresh chives

Instructions

Preheat oven to 350°F. Lightly grease a 13- x 9-inch broiler-safe baking dish with cooking spray, and set aside. Heat oil in a large skillet over medium-high. Add sausage, and cook, stirring and crumbling with a wooden spoon, until browned, 5 to 6 minutes. Remove sausage with a slotted spoon to a plate lined with paper towels, and set aside. Do not wipe skillet clean.
Add onion to skillet over medium-high, and cook, stirring occasionally, until translucent, about 7 minutes. Reduce heat to medium, and add garlic, jalapeño, and pepper. Cook, stirring often, until fragrant, 1 to 2 minutes. Transfer onion mixture to plate with sausage.
Whisk together eggs, half-and-half, and salt in a large bowl. Add sausage mixture, 3/4 cup of the Cheddar, and 3/4 cup of the Gouda to egg mixture, and stir until combined.
Place potato tots in prepared baking dish. Pour egg mixture over tots, moving tots around until egg mixture is evenly dispersed. Top with remaining 3/4 cup Cheddar and 3/4 cup Gouda.
Bake in preheated oven until eggs are set in center and cheese is melted and just starting to brown on top, 40 to 45 minutes. Increase oven temperature to broil, and broil until cheese has browned evenly on top, 2 to 3 minutes. Sprinkle top with chives, and serve immediately.

Thu, 16 Jul 2026 00:00:00 GMT

Low Carb Crispy Fried Chicken

Ingredients

12 Oz Chicken Breast (Cut in Half)
1/2 Cup Crushed Pork Rinds
1/3 Cup Shredded Parmesan Cheese
1 Large Egg
1 tsp. Pepper
1 1/2 Tbsp. Olive Oil
1 Tbsp. Coconut Oil

Instructions

1. Crush up your pork rinds in a Ziploc bag. I highly suggest doing this manually, as having some larger crumbs will add to the texture. I used BBQ flavored pork rinds, but you can use regular if that’s all you have on hand.
2. In a bowl, put your pork rind crumbs, 1/3 Cup Parm cheese, and pepper.
3. In another bowl, crack an egg and scramble it well.
4. Mix the pork rind ingredients up to make sure it will coat the chicken evenly.
5. Dip your chicken into the egg mixture, then dip it into the pork rind crumb mixture. We’re doing a double dip to ensure there will be a nice crust. Dip it in the egg mixture again, and again into the pork rinds.
6. In a pan, put your olive oil and coconut oil. Turn to medium high heat and let it get hot.
7. Once the oil is hot, place your chicken inside. DON’T TOUCH IT! Let it sit here a while, almost until you smell burning. We want to make sure the crust gets nice and crisp.
8. Once you smell that burning, flip it over and do the same to the other side. Once you smell burning again, you can flip it over a second time.
9. Turn your heat down to the lowest setting, and let your chicken cook for about 6-7 minutes per side (depending on thickness of the chicken breast).
10. Let your chicken cook until it’s just about done. I like to keep my chicken nice and moist inside, JUST over the pink side in the center – but this is completely up to your own preferences.

Thu, 16 Jul 2026 00:00:00 GMT

Slow-Cooker Beer and Cheese Potato Chowder

Ingredients

2 lb. (6 medium) russet potatoes, peeled, chopped (6 cups)
1 medium onion, chopped (1/2 cup)
1 medium stalk celery, chopped (about 1/2 cup)
1 medium carrot, finely chopped (about 1/2 cup)
1 garlic clove, minced
1/4 teaspoon pepper
1 (14-oz.) can chicken broth
1 (12-oz.) can beer
8 oz. (2 cups) shredded Cheddar and American cheese blend
1/2 cup whipping cream
Rye bread, cut into cubes and toasted, if desired

Instructions

In 3 to 4-quart slow cooker, combine potatoes, onion, celery, carrot, garlic and pepper; stir gently to mix. Pour broth and beer over vegetables.
Cover; cook on Low setting for 6 to 8 hours.
About 10 minutes before serving, coarsely mash vegetables with potato masher or fork. Add cheese and whipping cream; stir until cheese is melted. Cover; cook an additional 5 minutes or until thoroughly heated. Top with croutons.

Thu, 16 Jul 2026 00:00:00 GMT

This Slow-Cooked Jewish Stew Has A Secret Ingredient Perfect for Winter | The Nosher

Ingredients

1 lb 2 oz (500 g) dried Tarbais beans or other large white beans
4 lb (2 kg )first-cut beef brisket, trimmed and cut in 5 cm (2 in) cubes
4 chicken legs, thighs and drumsticks separated
3 Tbsp coarse sea salt
freshly ground black pepper
2 Tbsp chicken or duck fat
2 large onions, peeled and chopped
3 garlic cloves, peeled and crushed
2 oz/¼ cup (60 g) curly parsley, finely chopped
2 oz/¼ cup (60 g) fresh thyme leaves
2 Tbsp sweet Hungarian paprika
¼ tsp allspice
2 Tbsp honey
6 lb ½ oz/¾ cup (185 g) pearl barley
2 marrow bones (about 5 cm/2 in thick)
6 medium potatoes, peeled and quartered
4 carrots, peeled and diced
1 small butternut squash, peeled and diced
optional (if in season): chestnuts, cooked and peeled
8 large eggs

Instructions

Rinse the beans thoroughly and soak for at least 2 hours in cold water, then drain.
Bring a large pot of water to a boil. Blanch the beans in boiling water for 15 minutes, then drain and set aside.
Preheat oven to 90°C (200°F).
Season both meats with 1 bsp of salt and a good grind of pepper.
In a large ovenproof pot with a tight lid, melt the chicken or duck fat. Sear the brisket cubes on all sides, then remove and reserve. Sear the chicken on all sides. Remove and reserve.
Using the same pot, sauté the onions and the garlic over a low heat. 7. Stir in the parsley, thyme, paprika, 1½ Tbsp salt, allspice and honey. Stir for 1-2 minutes.
Add the beans and the pearl barley. Stir until well coated.
Add the meats and the marrow bones on top.
Add the potatoes, carrots and squash, and chestnuts if using, as a layer over the meats and marrow bones.
Wedge the eggs in their shells between the potatoes and squash. 12. Add enough water to cover. Add ½ Tbsp of coarse sea salt, then bring to a boil.
Cover and bake in the oven for 10 hours.
Remove and serve from the pot.

Thu, 16 Jul 2026 00:00:00 GMT

King Ranch Chicken (DDD)

Ingredients

1/4 cup vegetable oil
1 large onion chopped
1 large green bell pepper chopped
2 small stalks of celery chopped
6 cloves of garlic minced
6 oz of button mushrooms chopped
1/4 or 1/3 cup of white wine
2 teaspoons of kosher salt or more to taste
1/2 tsp black pepper or more if you like
1 tablespoon of cumin or more if you like
1 tablespoon of chili powder or more if you like
1 can of Rotel tomatoes with chiles
1/3 cup of flour enough to make a roux
2 cups of chicken stock
1/2 cup of whole milk or half and half
corn or flour tortillas about 1 dozen, I used flour
monterey jack cheese
cheddar cheese
1 whole rotisserie chicken from the deli dark and light meat removed and shredded

Instructions

Pre-heat your oven to 350 degrees. Get a large casserole dish or 9×13 pan out. Start by heating your vegetable oil in a large saute pan over medium heat. Then saute your onions, pepper and celery till translucent. Add your minced garlic and cook for a couple of minutes. Then add your mushrooms and cook through, I added a bit more veg oil to help the mushrooms cook. Deglaze your pan with the white wine and cook veggies in wine till mostly absorbed. Add salt, pepper, cumin, chili powder and Rotel with chiles and mix together, let cook for a minute.
Then add your flour to make a roux. Whisk flour in slowly till the veggies and flour form almost a gravy, dough or a thick paste like concoction. After it has thickened add the chicken stock and whisk to get the roux to loosen up and combine with the stock. Once it has loosened into sort of a soup, add the half and half or milk and whisk. Cook over medium/low heat for a few minutes to bring all elements together and reduce to thicken into a nice sauce.
Take off heat and put a few spoonfuls of sauce in bottom of casserole dish so tortillas won’t stick. Then put down a layer of tortillas, 1/3 of shredded chicken and 1/4 of shredded cheeses, topped with dots of the sauce sort of spread out over it. Then repeat layers 2 more times, so there are 3 layers of yumminess total. Top with additional layer of tortillas, sauce and then cheese. Bake at 350 degrees for 45 minutes or so uncovered and keep an eye on it, mine was done at about 35 mins in my oven. Slice in to this puppy and enjoy the best dish my husband says I have made in a long time. It is sort of like a mexican lasagna or enchilada casserole and you won’t be disappointed!

Thu, 16 Jul 2026 00:00:00 GMT

Cowboy Breakfast Casserole

Ingredients

12 slices bread
2 cups colby or 16 slices American cheese
1 lb ham, chopped (any breakfast meat would work) or 1 lb sausage (any breakfast meat would work)
8 ounces sour cream or 8 ounces yogurt
6 large eggs
1 teaspoon ground mustard
salt and pepper

Instructions

Line a 9x13 greased pan with 8 slices of bread and top with half of the cheese.
Sprinkle meat over cheese. You could also use any other type of meat you prefer. Turkey bacon cooked and crumbled is good too!
Mix eggs, milk or sour cream or yogurt, ground mustard, and salt and pepper in a bowl until well blended and pour over cheese.
Top with the rest of the cheese and 8 more slices of bread, pressing down so the egg bubbles up and moistens it a little.
Spray top of bread with butter flavored cooking spray or spread with a little butter covering the whole surface of the bread.
Cover and refrigerate overnight. Bake at 350 F for 45 minutes to 1 hour or until the middle of casserole looks cooked. Knife inserted in middle will come out with melted cheese but not with ‘wet’ egg when done.
Note: Like I said I made this recipe up for my meat and taters cowboy but you can add mushrooms, onions, green pepper etc. if desired. Just throw it into the meat layer.

Thu, 16 Jul 2026 00:00:00 GMT

Chicken, Bacon and Spinach Salad

Ingredients

2 chicken breasts
1 tablespoon sesame oil
3 slices bacon
300 g Baby Spinach, washed (pat dry)
1 cup bean sprouts
1/2 red pepper, thinly sliced
1/2 cup roasted unsalted cashews
1 small red onion, sliced
1/4 cup raisins
1 cup crisp fried Chinese noodles
2 tablespoons soy sauce
1 tablespoon lemon juice
1 teaspoon finely grated lemon, zest of
1 tablespoon honey
1 clove garlic, crushed
1 tablespoon sesame oil

Instructions

Brush the chicken breasts with a little oil and cook in a hot pan for 5 minutes on each side, until the chicken is cooked through, without overcooking
Remove the chicken and set aside
Cook the bacon until crisp in the same pan
slice the chicken into thin strips and roughly chop the bacon
Toss together the chicken, bacon, spinach, sprouts, red pepper, raisins, cashews, red onion and noodles
Whisk the dressing ingredients in a small saucepan and warm gently to dissolve honey
Drizzle the dressing over the salad and serve

Thu, 16 Jul 2026 00:00:00 GMT

Egg muffins

Ingredients

12 to 15 eggs (use 12 eggs for individual silicone cu
1 tsp. (or more) Spike Seasoning (optional if you don't have Spike, use any type of seasoning blend that's good with eggs.)
fresh-ground black pepper (optional)
1 to 2 cups grated low fat cheese (I like sharp ched use less cheese if using meat)
Optional but highly recommended 3 green onions diced small.
Optional: chopped veggies such as blanched broccol red pepper, sauteed zucchini, sauteed mushrooms, etc. (Using veggies will reduce th
Optional: diced Canadian bacon lean ham, or crumbled cooked turkey sausage

Instructions

Preheat oven to 375 F. Spray a Silicone Muffin Pan or Silicone Muffin Cups with non-stick spray or olive oil.
In the bottom of the muffin cups layer diced meat, if using, sauteed vegetables, if using, cheese and green onions. You want the muffin cups to be about 2/3 full, with just enough room to pour a little egg around the other ingredients.
Break eggs into large measuring bowl with pour spout, add Spike, and pepper (if using) and beat well. Pour egg into each muffin cup until it is 3/4 full. I like to stir slightly with a fork. Bake 25-35 minutes until muffins have risen and are slightly browned and set.
Muffins will keep more than a week in the refrigerator. Microwave on high about 45 seconds to one minute to reheat.
(Egg muffins can be frozen and reheated, but I like them much better when they're just refrigerated. For best results, thaw in refrigerator before reheating. Frozen muffins will release some water when they thaw.)

Thu, 16 Jul 2026 00:00:00 GMT

Lower Carb Spiced Zucchini Muffins

Ingredients

1 medium zucchini grated
1/2 cup brown sugar Splenda
2 tbsp. Splenda
2/3 cup vegetable oil
2 tsp. vanilla extract
2 large Eggs
1/3 cup almond flour
1/3 cup flax seeds ground
1/3 cup coconut flour
1/4 cup protein powder
1/4 cup oat flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1 1/2 tsp. cinnamon
3/4 tsp. ground nutmeg
1/4 tsp. ground ginger
1/8 tsp. ground cloves
3/4 tsp. salt

Instructions

Preheat oven to 350 degrees. Grease muffin tins or line with paper baking cups and set aside. Grate zucchini on the large holes of a box greater (to yield 1 3/4 cups); set aside. In a large bowl, whisk together sugars, oil, vanilla, and eggs. Into a small bowl combine all the dry ingredients and stir with a fork to combine. Add flour mixture to egg mixture and combine well. Stir in grated zucchini. Pour batter into prepared pan, spreading evenly. Bake until a toothpick inserted into the muffins comes out clean, about 25 minutes. Cool and serve.

Thu, 16 Jul 2026 00:00:00 GMT

Food truck style cuban sandwiches - PPP, freezer/slow cooker

Ingredients

2-3 lb Chuck or shoulder roast trimmed
1 onion sliced
1 Green bell pepper sliced
1.5 tsp Cumin
2 Beef bouillon cube
1 tsp Oregano
2 cloves Garlic minced
1/4 cup Orange juice
3 tsp Lime juice
1 package Hamburger buns
Provolone cheese

Instructions

1. Combine all ingredients in a gallon size zip-top bag. Label and freeze.
2. When ready to cook, thaw in refrigerator overnight.
3. Place contents of bag in a slow cooker. Cover and cook on low 4-5 hours or on high 3-4 hours.
4. Remove wings from slow cooker and place on a foil lined baking sheet. Broil 3-4 minutes on each side, or until desired crispness. Serve with extra barbecue sauce, if desired.

Thu, 16 Jul 2026 00:00:00 GMT

Slow-Cooker Chunky Pork and Mushroom Spaghetti Sauce

Ingredients

1 1/2 lb boneless pork country-style ribs
1 cup frozen onions, celery, bell pepper and parsley seasoning blend (from 12-oz bag), thawed
1 can (29 oz) tomato puree
1 can (14.5 ounces) diced tomatoes with basil, garlic and oregano, undrained
1 tablespoon Worcestershire sauce
1 teaspoon sugar
1 teaspoon fennel seed
1 package (8 oz) sliced fresh mushrooms (3 cups)
1 package (16 oz) spaghetti
1 tablespoon olive or vegetable oil
Grated Parmesan cheese, if desired

Instructions

In 3 1/2- to 4-quart slow cooker, mix all ingredients except mushrooms, spaghetti and oil.
Cover; cook on Low heat setting 8 to 10 hours.
Using 2 forks, break pork into bite-size pieces in cooker. Stir in mushrooms. Increase heat setting to High. Cover; cook 15 to 20 minutes. Meanwhile, cook and drain spaghetti as directed on package.
Stir oil into sauce. Serve over hot spaghetti. Sprinkle with cheese.

Thu, 16 Jul 2026 00:00:00 GMT

Low FODMAP Pork with Lemon Butter Pasta

Ingredients

PREP IN 15 MIN
COOKS IN 20 MIN
SERVES 4
PASTA
6 pork, beef or lamb sausages (no onion or garlic)
1/2 tbsp garlic infused oil*
80 g (1 cup) leek (green leaves only finely sliced)*
60 g (2 cups) spinach (roughly sliced)
185 g (2 cups) broccoli (cut into florets)*
185 g (1 1/2 cup) green beans (tips removed cut in half)
200 g gluten free pasta*
1 tbsp fresh parsley (finely chopped for serving)
LEMON BUTTER SAUCE
6 tbsp lemon juice*
4 tbsp butter or dairy free spread*
250 ml (1 cup) low FODMAP milk*
1 1/2 tsp corn starch (dissolved in a couple of tablespoons
Season with white sugar (add a small pinch if nee
Season with salt & pepper (add to taste)

Instructions

Place a large pot of hot water on to boil (you’ll use this for your pasta). Add plenty of salt to the water, don’t be shy here, you want it to be salty like the sea to give you pasta plenty of flavour.
Prep the broccoli, green beans and spinach. Finely slice the dark green leek leaves, then dice the leaves like you would an onion.
Cut the sausages in half and peel off the casing (this is the thin see-through outer layer). Then cut the sausage filling into little chunks that kind of look like little gnocchi balls. These will be quite soft and that’s okay.
Place your pasta on to cook according to the time directions on the packet - place a timer on and two minutes before it’s meant to be ready add the broccoli and green beans to the boiling pasta water. Cook for a further 2 minutes. Then drain and toss with a drizzle of olive oil (this will just stop the pasta from sticking together).
While the pasta cooks place a large frypan over medium-high heat. Add a drizzle of garlic infused oil and the leek. Fry for one to two minutes until fragrant and slightly crispy. Then remove the leek and place in the bowl to one side. Next add the sausage pieces and allow to sizzle for two to three minutes each side, until golden brown and cooked through (if the sausage pieces release a lot of oil, then drain the oil and then continue cooking). In the last minute of cooking add the spinach and allow to wilt. Place the sausage and spinach to one side.
Place the pan back over medium heat. Add the butter/spread and let it melt then mix through the lemon juice and low FODMAP milk. Allow to simmer for 1 minute. Then thicken with the cornflour/starch mixture. Taste and season with salt, pepper and a pinch of sugar if needed. Remove from heat once the sauce is thick and glossy.
Toss all of the cooked ingredients into the pasta pot and pour over the sauce. Mix well, sprinkle with parsley and season with black pepper.
Serve hot and in bowls. If you have cheese in the fridge then a little bit of grated cheese is lovely on this too.
https://alittlebityummy.com/recipe/en-us/low-fodmap-pork-with-lemon-butter-pasta/

Thu, 16 Jul 2026 00:00:00 GMT

Low Carb Breakfast Balls

Ingredients

2 pounds bulk pork sausage
1 pound Ground beef
3 eggs
2 tablespoons dried onion flakes
1/2 teaspoons black pepper
1/2 pound sharp cheddar cheese shredded

Instructions

Mix all ingredients until thoroughly blended (it is best to use your hands or an electric mixer).
Form into about 4 dozen 1 to 1 1/2 inch balls and place on a cookie sheet or broiler pan.
Bake at 375 degrees for about 25 minutes.
Once they are cool, they can be sorted into individual zip bags and frozen for a grab-and-go breakfast.

Thu, 16 Jul 2026 00:00:00 GMT

Low-Carb Breakfast Scramble

Ingredients

1/2 cup Egg Substitute
1/2 cup Low-fat cottage cheese
1 tablespoon Soy protein powder
Non-stick spray
2 strips Turkey bacon - cooked & crumbled
1 teaspoon Parsley - or cilantro, chopped
1 large Low Carb Tortilla
1/4 cup Salsa - Choose your heat level

Instructions

Place the cottage cheese in a tea strainer and allow it to drain excess liquid.
Cut a tortilla in half and place each half on a plate.
Blend the egg substitute with the soy protein then add in the cottage cheese.
Scramble this in a sprayed pan until it starts to set. Add in the crumbled bacon and stir in the parsley.
When the eggs have set place 1/2 of the mixture on each tortilla. Placing it slightly to one side of center makes the next step easier.
Put a spoonful of salsa on top of the eggs then roll the tortilla into a cone shape. Put the rest of the salsa on the top as a garnish. Sprinkle with more cilantro (or green onion) if you wish.
Serve immediately.
Each (196 gram) serving contains:
Cals: 190, FatCals: 68, Total fat 8g
SatFat: 2g, PolyFat: 2g, MonoFat: 3g
Chol: 18mg, Na: 827, K: 417
Total Carbs: 14g, Fiber: 7g, Net Carbs: 7g

Thu, 16 Jul 2026 00:00:00 GMT

Mum's Lasagna

Ingredients

1 kg beef mince (ground beef) (2 lb)
1 large onion chopped
2 cloves garlic chopped
3 rashes bacon chopped (optional)
1 medium zucchini grated (optional)
1 cup mushrooms chopped
1 large tin Heinz Big Red Tomato Soup (820g/30oz)
1 splash olive oil
1 dash Worcestershire sauce (optional)
2 cups milk (or soy milk)
2 tablespoons plain flour
60 grams butter (or butter substitute) (2oz/60ml/3 tbsp)
5-10 peppercorns
1 bay leaf
1 pinch salt
1 bunch parsley stalks

Instructions

1. Heat some olive oil In a large sauce pan. Fry the onion and garlic until golden.
2. Add the bacon and fry until cooked but not crunchy.
3. Grate in the zucchini and add the mushrooms. Stir to mix and fry for 5-10min. Add a little more olive oil if required.
4. Next, add the mince beef and cook until no longer pink, just a light brown colour.
5. Give the tin of tomato soup a good shake and then open and add to the mince. Mix well and lower the heat to allow mixture to simmer. Now on to make the bechemel sauce!
Pre-heat your oven at this stage to 180 degrees Celsius (160C fan forced, 350F)
6. Place 2 cups of milk in a small sauce pan along with the parsley, peppercorns, and bay leaf. Bring to the boil.
7. Strain milk (to remove all the parsley, bay leaf etc) and set to one side.
8. Melt the butter in same saucepan you used for the milk.
9. Combine the flour gradually with the melted butter over a med/low heat.
10. Add pinch of salt and a little pepper.
11. Gradually add the milk to the butter flour mixture ensuring the milk is still warm.
12. Heat and continue stirring until thickened to desired consistency.
13. Now get a large oven proof dish / baking tray. Spoon some of the juice from the mince into the bottom of the tray to grease it.
14. Lay the first layer of lasagna sheets down. Break them to fit the dish.
15. Spoon a thin layer of the mince mixture onto the lasagna sheets and dribble a little of the bechemel sauce on top of this. Add the next layer of lasagna sheets and repeat.
16. Don't use all the bechemel sauce, save at least half (or more) for the last layer. The last layer should just be a thin layer of meat with mainly bechemel sauce poured all over it.
17. Pop into the oven and bake for 20-30 min. Push a skewer into the dish to check if the pasta sheets are cooked.
Enjoy!

Thu, 16 Jul 2026 00:00:00 GMT

Sunday Night Stew

Ingredients

3 tbsp. olive oil
1 tbsp. butter
2 lb. beef stew meat (chuck roast cut into chunks)
Salt and pepper
1 whole medium onion, diced
3 cloves garlic, minced
4 oz. tomato paste
4 c. low sodium beef stock or broth, more if needed for thinning
Several dashes Worcestershire
1/2 tsp. sugar
4 whole carrots, peeled and diced
2 whole turnips, peeled and diced
2 tbsp. minced fresh parsley
5 lb. russet potatoes, peeled
1 package (8-ounce) cream cheese, softened
1 stick butter, softened
1/2 c. heavy cream
1 tsp. seasoned salt
Salt and pepper, to taste

Instructions

For the Stew:
Salt and pepper stew meat. Heat olive oil in a large, heavy pot over medium-high heat. Add butter, and as soon as it melts, brown half the stew meat until the outside gets nice and brown, about 2 minutes. (Turn it as it browns.) Remove the meat from the pot with a slotted spoon and put it on a plate. Add the rest of the meat to the pot and brown it, too. Remove it to the same plate. Set the meat aside.
Add the onion and garlic to the pot, stirring it to coat it in all the brown bits in the bottom of the pot. Cook for 2 minutes, then add the tomato paste to the pot. Stir it into the onions and let it cook for 2 more minutes.
Pour in the beef stock, stirring constantly. Add the Worcestershire and sugar. Add the beef back to the pot, cover the pot, and reduce the heat to low. Simmer, covered, for 1 1/2 hours to 2 hours.
After 1 1/2 to 2 hours, add the diced turnips and carrots to the pot. Stir to combine, put the lid back on the pot, and let it simmer for another 30 minutes. The sauce should be very thick, but if it seems overly so, splash in some beef broth until it thins it up enough. Feel free to add beef broth as needed!
When the carrots and turnips are tender, stir in minced parsley. Taste and add salt and pepper as needed. Serve piping hot in a bowl with mashed potatoes, letting the juice run all over everything. Sprinkle with extra minced parsley at the end.
For the mashed potatoes:
Cut the potatoes into quarters and cover with water in a large pot. Boil until potatoes are fork tender, about 25-30 minutes. Drain the potatoes, then put them back into the same pot. With the heat on low, mash the potatoes for 2 to 3 minutes to release as much steam as possible.
Turn off heat, then add cream cheese, butter, cream, seasoned salt, salt and pepper. Taste and adjust seasonings as needed.
Serve potatoes immediately or spread them into a buttered baking dish to be reheated later. To reheat, put them in a 375 degree oven, covered in foil, until hot.

Thu, 16 Jul 2026 00:00:00 GMT

Deluxe Mac & Cheese With Ham and Peas

Ingredients

1 1/4 cups cooked small shell pasta (or whatever small pasta you have on hand )
3 tablespoons butter or 3 tablespoons margarine
1/4 cup finely chopped sweet onion
2 tablespoons flour
1 1/2 cups milk
3 ounces Velveeta cheese, cubed
1/4 teaspoon sweet paprika (can use regular )
1/4 teaspoon dry mustard (I think regular would work too)
1/4 teaspoon chicken bouillon powder
1/4 teaspoon ground black pepper (add extra if desired )
1 1/4 cups chopped cooked ham
1 cup peas
1/2 cup shredded sharp cheddar cheese (optional)

Instructions

Pre heat oven to 350 degrees,and lightly grease or spray a 1 1/2 quart baking dish.
In a medium saucepan ( I used the same one that was used to cook the pasta in,one less pan to wash ),melt margarine over medium heat and add onion.
Cook onion until soft, then add flour and cook until flour is lightly browned.
Add milk,and all seasonings stir until slightly thick.
Reduce heat to low and add velveeta,stirring until cheese is melted.
Remove from heat,add cooked pasta,ham and peas.
Stir until all ingredients are well coated,if mixture seems to thick add a bit more milk.
Pour into prepared baking dish and top with optional cheese,bake for 25 minutes or until bubbly.

Thu, 16 Jul 2026 00:00:00 GMT

Nanny's Meatloaf

Ingredients

5 lbs Ground Beef 85-93% tastes & works best. Higher fat is ok, but might need to be drained after baking
4 Tubes Ritz Crackers
4 eggs
2/3 cups Barbecue Sauce (Like SBR or Kraft Honey, a sweet one, not super tangy or super dark)
1/2-1 cups milk
1 tablespoon worchestershire sauce
2/3 teaspoon salt
1/2 teaspoon pepper
1 tablespoon onion powder
1/2 tablespoon garlic powder

Instructions

Mix everything together with hands & form into a squat loaf shape in a baking dish with a little room between the loaf & the pan edges. I dont use a loaf pan. You get a better crust with a free form loaf & it doesn't soak in the grease. Bake at 350-400° until interior temp is 165°. Pour off grease if necessary.

Thu, 16 Jul 2026 00:00:00 GMT

Beefy Noodle Bake

Ingredients

1 lb ground beef
1 small onion, thinly sliced
1 (15 ounce) can sloppy joe sandwich sauce
1 (10 3/4 ounce) can condensed cream of mushroom soup
1 can mushroom
4 cups uncooked broad egg noodles
1 cup cheddar cheese

Instructions

Boil noodles according to package directions.
Meanwhile brown beef and onion till cooked.
Drain off fat.
Add Sloppy Joe sauce and soup to meat.
Stir to combine well.
Add mushrooms.
Cook til bubbly.
Combine cooked and drained noodles with meat mixture.
Stir well.
Place mixture in greased 2 qt.
casserole.
Sprinkle top with cheese.
Bake at 350 for 25 minutes or until cheese is melted and casserole is heated through.

Thu, 16 Jul 2026 00:00:00 GMT

Low Carb Low Fat Zoodle Bolognese (Zucchini Noodles)

Ingredients

2 zucchini
1/4 cup tomato paste
1 lb ground turkey
9 Brussels sprouts
2 garlic cloves
1 large carrot
1 stalk celery
1 shallot
1/2 cup parmesan cheese
salt and pepper

Instructions

Spiral slice (or long shreds if you don't have a spiral slicer) both zucchini, place in strainer in the sink while preparing the other ingredients (this will allow the zucchini to dry out).
Cut off and discard the stem ends of the Brussels sprouts, then halve them lengthwise. Place them in a small bowl, drizzle with olive oil, and then sprinkle with salt and pepper to taste. Place them on a small baking sheet cut-side up, and broil until slightly charred.
While sprouts are broiling, peel and mince the garlic. Small dice the shallot, carrot, and celery.
In a large, high-sided pan (or pot), heat a drizzle of olive oil on medium until hot. Add the garlic, shallot, carrot, and celery. Season with salt and pepper. Cook, stirring frequently, 2 to 4 minutes, or until softened and fragrant.
Add the tomato paste to the pan; season with more salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until dark red and fragrant.
Add the ground turkey to the pan; season with a little more salt and pepper. Cook, frequently breaking the meat apart with a spoon, 4 to 6 minutes, or until browned and cooked through.
Add zucchini noodles (zoodles) to the pan, along with the charred Brussels sprouts. Season with salt and pepper, and mix well.
Turn heat to medium, add 1/4 cup water and cover for 4 minutes.
Serve and garnish with parmesan cheese (pecorino romano is best!), to taste. Enjoy!

Thu, 16 Jul 2026 00:00:00 GMT

Keto-Friendly Cheesecake Bars

Ingredients

3/4 cup (90g) King Arthur Keto Wheat Flour
1/3 cup (57g) King Arthur Baking Sugar Alternative*
4 tablespoons (57g) salted butter melted
2 teaspoons cinnamon
1 large egg
two 8-ounce packages (454g) cream cheese at room temperature
1/2 cup (113g) sour cream
1 tablespoon (14g) lemon juice
1 cup (170g) King Arthur Baking Sugar Alternative*
2 large eggs
2 teaspoons King Arthur Pure Vanilla Extract
2 cups (284g) mixed berries fresh or frozen
1/4 cup (43g) King Arthur Baking Sugar Alternative*
1 tablespoon (14g) lemon juice
1/2 teaspoon xanthan gum or 1 tablespoon cornstarch

Instructions

Preheat the oven to 350°F. Lightly grease a 9” square pan and line it with parchment paper.
, To make the crust: Mix all the ingredients thoroughly; the mixture will be crumbly but should hold together when squeezed.
, Transfer the crumbs to the prepared pan. Using wet or lightly greased hands, press the crumbs into a thin, even layer. Prick (dock) the crust with the tines of a fork a dozen or so times.
, Bake the crust for 10 to 14 minutes, until it's set and the edges are just starting to brown and pull away from the sides of the pan.
, Transfer the crust to a rack to cool while you make the filling.
, To make the filling: Place the filling ingredients in a large mixing bowl or the bowl of a stand mixer. Using a hand or stand mixer, mix on medium-low speed until smooth.
, Pour the filling into the crust.
, Bake the cheesecake bars for 30 to 35 minutes, or until they're just barely set but still soft. A toothpick inserted into the center should come out moist, but won't show any signs of uncooked batter.
, Remove the cheesecake bars from the oven and place them on a rack to cool completely at room temperature, about 4 hours.
, To make the topping: In a medium saucepan, combine the berries (no need to thaw if they’re frozen), baking sugar alternative, lemon juice, and cornstarch (if that's what you're using). Cook over medium heat until the berries start to break down.
, If you’re using xanthan gum, stir it into the partially cooked berries.
, Continue to cook the topping, stirring occasionally, until it’s thickened and the spoon or spatula you’re using leaves lines on the bottom of the pan; this will happen within a minute or two.
, Remove the pan from the heat and transfer the topping to a heat-safe bowl to cool completely.
, To serve: Cut the bars into 16 squares. Serve each square topped with some of the berry sauce.
, Store leftover bars and topping, wrapped separately, in the refrigerator for up to three days.

Thu, 16 Jul 2026 00:00:00 GMT

Fancy Date Night Dinner (But Cheaper)

Ingredients

3 tablespoons (42g) extra virgin olive oil
10 ounces 280g Grape tomatoes
3 cloves garlic thinly sliced
Salt and pepper to taste
2 slices good crusty bread, toasted
1/3 cup (90g) ricotta, divided
2 chicken leg quarters
Salt and pepper to taste
2 teaspoons (7g) whole grain mustard, divided
2 slices swiss or provolone cheese, divided
8-10 basil leaves
1 medium head cauliflower
3.5 tablespoons unsalted butter
1/4 teaspoon fresh grated nutmeg or ground nutmeg *optional*
1/4 cup (60ml) olive oil
1/4 cup (5g) fresh chopped parsley
1 red fresno chili or any other chili
Zest and juice of 1 lemon
6 cloves garlic grated
Salt to taste
1/4 cup (56g) butter
1 cup brown sugar 225g loop
2 pears
Small container yogurt

Instructions

To start with the appetizer, add in your olive oil to a skillet and heat until extremely hot. Add your whole grape tomatoes and see them pop as they get a little charred and softened up. Then add your thinly sliced garlic, salt, and pepper, and cook for about a minute.
Take your two slices of bread and toast them. On the two toasted slices, spread some ricotta, top with your tomatoes, some extra olive oil, flaky salt and pepper, and some herbs for garnish.
For the main course, begin with chicken leg quarters. Use your knife to remove the thigh and drumstick bones, careful to avoid removing too much meat when taking out bones.
To the now boneless chicken leg quarters, spread some wholegrain mustard on the inside of the chicken, add some salt to taste, a slice of swiss cheese, and your basil leaves. Then, the leg quarter up and tie with kitchen twine to hold the rolled-up shape in place. Replace with your other chicken quarter.
In a large skillet, add enough oil to coat the bottom. Season the chicken all over with salt and sear in the hot skillet on all sides for about two minutes. Once nicely browned on all sides, place the pan with chicken now skin-side up into the oven set to 400ºF for about 15-20 minutes or until cooked all the way through.
To make the cauliflower puree, separate the florets from a medium head of cauliflower and boil them for about 8-10 minutes or until very soft. Strain the florets but save the water and place them in a blender with salt and nutmeg (freshly grated if possible). Begin blending, adding a little bit of water just until it begins to blend easily. Start adding your butter about a tablespoon at a time with the blender going until all your butter is added.
To make the chimichurri, finely chop your fresh parsley, Fresno chili, the zest and juice of a lemon, your grated cloves of garlic, and cover with your best olive oil. Season to taste with salt and pepper and mix until thoroughly combined.
For plating, remove the kitchen twine from your chicken and slice into three evenly sized rounds. Lay a thick dollop of your cauliflower puree onto the plate on one end and with the back of your spoon spread it in one swoop to the other end. Add your three rounds of chicken, spoon on your chimichurri, and optionally garnish with some herbs.
For dessert, with a 10-inch skillet, add in your butter and place into an oven set at 400ºF until the butter is melted. While that’s melting, peel your pears and cut them in half, scoop the cores out. Once the butter is melted sprinkle over your brown sugar and a pinch of salt. Place the pears, flat side down, onto the brown sugar/butter mixture, and place back into the oven for 25 minutes.
Once the 25 minutes have passed, baste each pear every two minutes for 10 minutes. Pull out your pears after 10 minutes. For plating, spread a dollop of unflavored yogurt, one of your halved pears cut side down, spoon over your caramel sauce, and optionally some granola on top.

Thu, 16 Jul 2026 00:00:00 GMT

Grilled Buffalo Chicken Sandwiches with Blue Cheese Apple Slaw

Ingredients

1/2 c. hot sauce (such as Frank's)
1/4 c. unsalted butter, melted
3 tbsp. ketchup
4 boneless, skinless chicken breasts (about 1 1/2 pound total)
hamburger buns, split
1/2 c. ranch dressing
1 c. packed shredded savoy cabbage
1 small apple, sliced
2 celery ribs, thinly sliced
1 1/2 oz. crumbled blue cheese (about 1/3 cup)
1/4 c. coarsely chopped fresh flat-leaf parsley
1 shallot, thinly sliced
3 tbsp. olive oil
1 1/2 tbsp. apple cider vinegar
1/2 tsp. sugar
Kosher salt and freshly ground pepper

Instructions

Make the slaw: Add all ingredients to a large bowl and toss to combine. Set aside.
Make chicken: Preheat grill to medium-high. Combine hot sauce, butter, and ketchup in a bowl; reserve 1/4 cup mixture. Add chicken to remaining mixture and toss to coat. Marinate, 20 minutes. Remove chicken from marinade; discard marinade.
Grill chicken, covered, until the internal temperature reaches 165°F, 5 to 7 minutes per side. Grill buns until lightly toasted, 1 to 2 minutes. Spread dressing on buns.
Serve chicken topped with slaw and drizzled with reserved sauce between buns.

Thu, 16 Jul 2026 00:00:00 GMT

Low Carb Atkins Blueberry Muffins

Ingredients

2 cups soy flour
1 cup Splenda sugar substitute, cup-for-cup
2 teaspoons baking powder
2 tablespoons vital wheat gluten (optional)
4 eggs
1 cup 1% low-fat milk
2/3 cup club soda
1 cup fresh blueberries or 1 cup frozen blueberries

Instructions

Preheat oven to 375.
Spray a muffin tin with vegetable oil cooking spray.
In a bowl using a wire whisk, mix all ingredients, except the blueberries, until well blended.
Fold in the blueberries and fill the muffins cups evenly with the batter.
Place on the center rack of the oven and bake for 20 to 25 minutes, or until the tops turn golden brown and a toothpick stuck in the center comes out clean.
Remove from oven and let cool before refrigerating.
Notes: Adding wheat gluten will make the muffins fluffier and help them stick together better, but the recipe works without it.
I also made these substituting flavored Splenda syrup for the club soda and powdered Splenda, with good results.

Thu, 16 Jul 2026 00:00:00 GMT

Pasta With Butternut Squash and Sage (Weight Watchers' Friendly)

Ingredients

1 tablespoon olive oil
1 medium butternut squash, peeled, halved lengthwise, seeded and cut into 2-inch pieces
6 green onions, sliced thin
2 tablespoons fresh sage, minced (this is a must!!)
1/2 ounce dried porcini mushrooms, rinsed and minced
1/8 teaspoon nutmeg, freshly grated
salt and pepper
3 cups low sodium chicken broth
1 lb penne
1 ounce parmesan cheese, grated (about 1/2 cup)
4 teaspoons fresh lemon juice
1/4 cup sliced almonds, toasted

Instructions

Heat the oil in a 12” skillet over medium heat until shimmering. Add the squash and cook, stirring occasionally, until spotty brown, 15 – 20 minutes.
Stir in the green onions, sage, mushrooms, nutmeg, 1/8 tsp salt, and 1/8 tsp pepper and cook until the green onions are softened, about 1 minute. Add the broth, bring to a simmer and cook, stirring occasionally, until the squash is tender, about 10 minutes.
Cook pasta according to directions. Reserve ½ cup of cooking water.
Add the squash mixture, parmesan and lemon juice to the pasta and toss to combine, adjusting the sauce consistency with the reserved cooking water if needed. Season with the salt and pepper to taste. Sprinkle with the almonds and serve.

Thu, 16 Jul 2026 00:00:00 GMT

Chicken And Spinach Calzones Recipe

Ingredients

2 tsps olive oil
1 pound boneless, skinless chicken breasts
1 package (10 ounces) frozen chopped spinach, thawed and drained. I used about 3 ounces of spinach..it was a perfect amount.
8 ounces of part-skim ricotta cheese
1 tbs. minced garlic
1tbs chopped parsley
4 tsp. parmesan cheese
2 egg whites, divided
1 frozen whole-wheat bread dough loaf(16 ounces), thawed, not risen

Instructions

Preheat the oven to 350*. Lightly coat a baking sheet with cooking spray. I use my pizza stone covered with parchment paper.
Cut chicken into small pieces.
In a large , nonstick frying pan, heat olive oil over medium high heat. Add chicken and saute, turning occasionally until golden brown, about10 to 12 min.
In a small bowl, combine the spinach, ricotta cheese, garlic, parsley, parmesan cheese and 1 of the egg whites. Mix until well blended, Set aside.
In another bowl, using a wire whisk or fork beat the remaining egg white lightly.
Cut the bread dough into 6 equal-sized pieces.
On a floured surface, press each piece into a circle.
Using a rolling pin, roll each dough piece into ovals 8 inches long and 6 inches wide. Brush the edges of the dough ovals with the lightly beaten egg white.
Place 1/6 of the chicken cubes in the center of each oval.
Add 1/6 of the spinach mixture to each.
Fold the dough over the filling, pressing the edges together.
Crimp with a fork and place on the prepared pan.
Bake until browned and crispy, about 15 to 20 min.
Serve immediately.
Goes nice with a salad.
Nutritional Analysis
per serving (1 calzone)
Calories 359
Cholesterol 60 mg
Protein 33 g
Carbohydrate 40 g
Total fat 9 g
Saturated fat 2 g
Monounsaturated fat 2 g
Sodium 626 mg
Fiber 4 g
Potassium 239 mg
Calcium 118 mg

Thu, 16 Jul 2026 00:00:00 GMT

Cream of Mushroom and Wild Rice Soup

Ingredients

1 ounce dried porcini mushrooms
1½ cups boiling water
3 tablespoons unsalted butter (divided)
3 shallots (diced)
3 ribs celery (small diced)
8 ounces cremini mushrooms (sliced)
salt and freshly ground black pepper
½ teaspoon dried oregano
8 ounces assorted fresh wild mushrooms
½ cup dry sherry
4 cups chicken (or vegetable stock)
1 cup wild rice (rinsed)
3 sprigs of fresh thyme
2 tablespoons butter (room temperature)
2 tablespoons all-purpose flour
1 cup heavy cream
8 ounces shiitake mushrooms (stems removed)
1 tablespoon chopped fresh sage

Instructions

Pour the boiling water over the dried porcini mushrooms in a small bowl. Let them sit and re-hydrate for 15 minutes and then lift the mushrooms out of the liquid with a slotted spoon. Coarsely chop the mushrooms and set them aside. Strain the soaking liquid (now mushroom stock through a fine strainer and set this aside as well.
Pre-heat a pressure cooker (Instant Pot®) using the BROWN (or SAUTE) setting. Melt one tablespoon of the butter and sauté the shallots and celery for 2 minutes. Add the cremini mushrooms and sauté for a few more minutes. Season with salt and freshly ground black pepper and add the oregano. Stir in the wild mushrooms and sauté for another minute or so.
Add the sherry and simmer for another minute. Add the chicken stock, mushroom stock, chopped re-hydrated porcini mushrooms, wild rice and sprigs of thyme. Cover and lock the lid in place.
Pressure cook on HIGH for 30 to 45 minutes. (With a cooking time of 30 minutes, the wild rice will still be a little chewy. If you prefer the rice completely soft, cook for 45 minutes.)
While the soup is cooking prepare the shiitake mushroom topping. Heat a 12-inch skillet over high heat. Add a tablespoon of butter along with the shiitake mushrooms. Toss the mushrooms once to coat them with butter and then let them sear for 2 to 3 minutes without stirring. Then, season with salt and freshly ground black pepper. Sauté for a few more minutes, until the mushrooms are nicely brown. Turn off the heat, add the remaining butter and chopped sage and toss together.
Make a “beurre manié” by combining the room temperature butter and flour in a small bowl. You will use this to thicken the soup later.
Release the pressure using the QUICK-RELEASE method and carefully remove the lid.
Remove the sprigs of thyme and discard. Stir in the heavy cream. To thicken the soup, add the beurre manié to the cooker. (You can add a little of the hot soup to the beurre manié first to loosen it. Then add it all back to the soup.) Bring the soup back to a boil using the BROWN (or SAUTE) setting.
Season to taste with salt and freshly ground black pepper. Ladle the soup into bowls and top with the sautéed shiitake mushrooms.

Thu, 16 Jul 2026 00:00:00 GMT

Tabitha Brown's Vegan Mac And Cheese

Ingredients

4 cups peeled, seeded, and chopped butternut squash (from 1 small [1 ½-lb.] squash)
3 cups peeled and chopped russet potato (from 1 large [about 12-oz.] potato)
1 tablespoon garlic-herb seasoning blend
2 teaspoons kosher salt, divided
1 cup vegetable broth, divided
8 ounces uncooked elbow macaroni
.25 cup unsalted dairy-free butter alternative (such as Miyoko's Creamery)
.5 cup plain unsweetened dairy-free yogurt alternative (such as GT's CocoYo)
1 tablespoon nutritional yeast
.5 teaspoon garlic powder
1 cup shredded vegan mozzarella cheese (such as Daiya Mozzarella Style Shreds, from 1 [8-oz.] pkg.)
2 cups shredded vegan Cheddar cheese (such as Daiya Cheddar Style Shreds, from 1 [8-oz.] pkg.), divided
.5 teaspoon black pepper
.5 teaspoon paprika (optional)

Instructions

Prepare oven: Preheat oven to 375°F with rack 6 inches from heat source.
Cook squash and potato: Place squash and potato in a large stockpot, and add water to cover by 1 inch. Add garlic-herb seasoning blend and 1 teaspoon of the salt. Bring to a boil over medium-high. Cook, undisturbed, until squash and potato are tender when pierced with a knife, 15 to 20 minutes. Drain; transfer to a blender.
Blend squash mixture: Add 1/2 cup of the broth to the blender. Secure lid on blender, and remove center piece to allow steam to escape. Place a clean towel over opening. Process until completely smooth, 1 to 2 minutes.
Cook pasta: While squash and potato cook, bring a separate large stockpot of salted water to a boil over high. Add pasta; cook according to package directions. Drain, and set pasta aside.
Make sauce: Melt dairy-free butter in a large broiler-safe, ovenproof skillet over medium-low. Add blended squash mixture, dairy-free yogurt, nutritional yeast, and garlic powder. Stir until smooth and combined. Add vegan mozzarella and 1 cup of the vegan Cheddar. Cook, stirring constantly, until cheeses melt and mixture is smooth and creamy, about 2 minutes. Stir in pepper and remaining 1 teaspoon salt and 1/2 cup broth. Add drained pasta; stir together until evenly coated. Sprinkle pasta mixture with remaining 1 cup vegan Cheddar; sprinkle with paprika, if using.
Bake macaroni and cheese: Cover skillet with aluminum foil, and bake in preheated oven 20 minutes. Increase oven temperature to broil, and cook until cheese is melted and bubbling around edges, about 3 minutes.

Thu, 16 Jul 2026 00:00:00 GMT

Low Carb Crustless Greek Spinach Pie

Ingredients

20 ounces frozen chopped spinach, thawed, drained & squeezed dry
3 large eggs, lightly beaten
2 teaspoons dill weed
8 scallions, sliced
1/3 cup parmesan cheese, grated
1/3 cup plain nonfat yogurt or 1/3 cup low-fat sour cream
1 tablespoon olive oil
4 ounces feta cheese, crumbled
2 tablespoons fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper

Instructions

Stir together ingredients and bake in a greased glass pie pan for 45-50 minutes at 375°F or until firm and lightly browned.
Cool 5-10 minutes before slicing and serving.

Thu, 16 Jul 2026 00:00:00 GMT

Cheesecake Factory's Louisiana Chicken Pasta

Ingredients

4 tablespoons vegetable oil
6 boneless skinless chicken breast halves
3/4 cup breadcrumbs
1/4 cup parmesan cheese (grated)
1 cup milk
2 tablespoons flour
1 tablespoon butter
1 small yellow pepper (chopped)
1 small red bell pepper (chopped)
3/4 small red onion (chopped)
3 whole garlic cloves (minced)
1 teaspoon crushed red pepper flakes
1 1/4 pints whipping cream
1 cup low sodium chicken broth
4 tablespoons fresh basil (thinly sliced)
1 cup grated parmesan cheese
1 (12 ounce) package bow tie pasta
1 cup mushroom (sliced)

Instructions

Melt butter in large skillet over medium heat.
Add yellow and red bell peppers, mushrooms, and onion to same skillet,until crisp-tender, about 4 minute.
Add garlic and crushed red pepper to skillet and saute 3 minutes.
Add whipping cream and chicken stock.
Simmer until sauce re-heats and thickens slightly, about 5 minutes.
Add basil and 1 cup grated Parmesan cheese to sauce, stirring to incorporate.
Season sauce to taste with salt and pepper. Reduce heat to low, simmer; sauce will reduce and thicken.
Wash and drain chicken breasts.
Pound until very thin (the thinner the chicken breasts the better).
Mix breadcrumbs, flour, and Parmesan cheese together.
Place milk in dish for dipping.
Dip chicken in breadcrumb mixture and then in milk and then back in breadcrumbs.
Place in fry pan that the oil has been heated and fry at medium high temperature until golden crisp and cooked through.
Add more oil as needed.
Remove and drain chicken; keep warm.
Meanwhile, cook bow-tie pasta in large pot of boiling salted water until tender but still firm to bite.
Drain and return to pot.
Add sauce and toss to coat.
Place pasta with sauce on plate, and top with chicken breast.
Serve, passing additional Parmesan separately.

Thu, 16 Jul 2026 00:00:00 GMT

Bacon Ranch Steakhouse Potato Salad

Ingredients

1/2 packet Ranch Dip seasoning
5lbs Bag Large Red Potatoes Cut into medium sized chunks
1 26 oz tub Sour cream reduced fat
1 cup Cooked Bacon Bits More or less depending on taste. Can sub with turkey bacon bits to reduce calories.
Green Onion Finely Chopped
Paprika
2 Tablespoon Mayo

Instructions

First, Cut red potatoes into small to medium sized chunks and boil in lightly salted (boiling) water until just fork tender (Its important for the consistency to take them out while they are still firm but fork tender).
Once they have reached desired consistency, strain and set aside to cool (I spread them out on a large cookie sheet to cool).
In Large mixing bowl combine Sour cream, Mayo, Bacon Bits, ranch DIP seasoning (Its best to add half of the ranch dip mix and taste to get the preferred amount of ranch flavor, I usually use a little more than half the package) and salt and pepper to taste.
Once this mix is to taste add Potatoes and ¾ of the green onions and mix until covered. Sprinkle the rest of the green onions on top and some of the paprika for color and refrigerate then enjoy :)

Thu, 16 Jul 2026 00:00:00 GMT

Bunkhouse Beer Braised Beef Stew with Root Vegetables

Ingredients

3 tbsp. vegetable oil
2 1/2 to 3 pounds beef chuck stew meat
1/4 Kosher salt and freshly ground black pepper
1/4 c. all-purpose flour
1 large yellow onion, diced
2 large ribs celery, diced
4 cloves garlic, minced
3 tbsp. tomato paste
1 (12 oz) bottle brown ale or lager beer
2 c. chicken broth or beef broth, preferably homemade
2 fresh thyme sprigs
2 large carrots, peeled and cut into 3/4-inch pieces
2 small parsnips, peeled and cut into 3/4-inch pieces
12 oz. Yukon gold potatoes cut into 3/4-inch pieces
6 oz. small cremini or button mushrooms, brushed clean and quartered
Crusty bread or cornbread for serving

Instructions

In a large Dutch oven over high heat, warm the oil. Put the stew meat in a bowl and season all over with salt and pepper. Dust with the flour, shaking off the excess. Add half of the stew meat to the pot, arranging the pieces in a single even layer so that they are not touching. Sear until deep golden brown on the bottom, about 4 minutes; then turn and sear the second side until deep golden brown, about 3 minutes longer. Transfer the meat to a plate. Repeat with the remaining meat.
Reduce the heat under the pot to medium and add the onion, celery, and garlic. Cook, stirring to scrape up any browned bits on the bottom of the pot until the vegetables are lightly browned and softened, about 7 minutes.
Stir in the tomato paste and cook for 1 minute, stirring. Then pour in the ale and broth and add the thyme sprigs, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir, scraping the bottom of the pot to dislodge any browned bits.
Bring the mixture to a boil and return the stew meat to the pot. Cover tightly with the lid and place in the oven. Cook for 1 hour.
Add the carrots, parsnips, potatoes, and mushrooms and stir gently. Re-cover the pot, return to the oven, and cook until the meat is very tender and the vegetables are cooked, about 1 hour longer. Taste and season with salt and pepper, as needed.
Serve in big bowls with plenty of crusty bread.

Thu, 16 Jul 2026 00:00:00 GMT

Herb and Cheese Chicken Breast

Ingredients

Sliced hard-cooked eggs; for
1 pk (10-oz.) frozen green beans;
Cherry tomatoes;, if desired
1/2 c Onions chopped
6 tb Vinegar
1/4 c Sugar
1 1/2 c Celery chopped
1 c Diced cooked ham or chicken
1 pk Cream cheese; (8 oz.)
1 ts Paprika
1/3 c Dried bread crumbs
2 tb Parsley; minced
1/2 ts Salt
1/4 ts Pepper
2 tb milk
3 tb Butter melted
2 Green onions; minced
1/4 c olive oil
8 Boneless chicken breasts
1/2 ts Thyme
1 sm Garlic clove; crushed
3 c Rice cooked
1 cn (15-oz.) kidney beans
1/4 c Diced pimiento;, optional

Instructions

Mix cream cheese, milk, onion, parsley, thyme, salt, pepper and garlic together. Pound chicken breasts with mallet until thin. Spread 1/8 of the cream cheese mixture on each chicken breast, fold over and secure with a toothpick. Mix bread crumbs and paprika. Coat chicken with melted butter, then crumbs. Place in a 9 x 13-inch dish; cook, covered with waxed paper in microwave oven on High for 15 minutes; rotate dish once. Variation: Leave skin on your chicken, do not pound. Push your fingers between skin and meat of chicken breasts to form a pocket. Spread some cheese mixture in pocket of each chicken breast. Makes 8 servings about 490 calories per serving. Posted to recipelu-digest by "Diane Geary." on Feb 4, 1998

Thu, 16 Jul 2026 00:00:00 GMT

Cheapest Burger Meal Ever | But Cheaper

Ingredients

1 ¼ cup (295ml) water at 90℉ / 32℃
2 teaspoons (8g) instant yeast
3 cups (450g) all-purpose flour
2 1/2 tablespoons (34g) granulated sugar
1 1/2 teaspoons (10g) fine sea salt
1/4 cup (56g) unsalted butter, softened
Cooking spray
Egg wash (1 large egg whisked with 1 tablespoon water)
White sesame seeds, for topping (optional)
Melted butter, (optional)
2 pounds (907g) ground beef, less than 80% lean
Cooking spray
Salt and pepper, to taste
8-12 slices American cheese
Homemade buns
Unsalted butter, as needed
Yellow mustard
Mayonnaise
Pickles, thinly sliced lengthwise (optional)
1 sweet onion, thinly sliced and rinsed
Ketchup
4 large russet potatoes, peeled
1 1/2 teaspoons (9g) fine sea salt, plus more to taste
2 tablespoons (24g) all-purpose flour
8 cups (1.9L) vegetable oil
Salt, to taste
3/4 cup (154g) granulated sugar
3/4 cup (177ml) water
1 cup (145g) blackberries, plus more for garnish
2 lemons, juiced
1 1/2 liters seltzer water or club soda
Ice, for serving

Instructions

In a small container, whisk the warm water and yeast together until dissolved.
In the bowl of a stand mixer, whisk together the flour, sugar, and salt until combined.
Add the bowl to the stand mixer fitted with the dough hook and mix on medium low speed while you pour in the yeast mixture. Mix until a rough dough forms.
With the mixer running, add the butter and mix for about 3-5 minutes or until the dough is smooth.
Alternatively, if you don’t have a stand mixer, follow steps 1 and 2. Add the yeast mixture and ¼ cup vegetable oil, instead of butter. Mix until a rough dough forms. Knead by hand until smooth.
Roll the dough into a light ball, place in a greased bowl, cover with plastic wrap and let proof, at room temperature, for 1 hour or until doubled in size.
Punch the dough down, and divide into 6 even pieces, about 110 grams each. Shape into light balls, place on a sheet pan lined with parchment paper, and cover with greased plastic wrap. Proof the buns again for 20-30 minutes, at room temperature, or until puffed.
While the buns rise for the second time, preheat the oven to 375℉ / 190℃.
Lightly brush the buns with egg wash and sprinkle the tops generously with sesame seeds.
Bake for 15-17 minutes or until golden brown. Optionally brush your buns with melted butter and set aside to cool.
Add the ground beef to a bowl and knead by hand until emulsified. Portion the meat into 2-ounce balls and place on a sheet pan.
Set a medium stainless steel sauté pan over medium heat and grease lightly with cooking spray.
Once hot, place one ball in the middle of the pan and flatten it to an ⅛-inch with the back of a spatula or a burger press. Season with salt and pepper to taste and sear for one minute or until a deep golden brown crust forms. Flip, season the second side, and cook another minute.
Top the patty with a slice of cheese and cook until the cheese just melts. Repeat this process with another beef patty.
Melt butter in a small sauté pan over medium heat and toast the bun until golden brown.
Place the toasted bottom bun down and top with yellow mustard and mayonnaise. Top with sliced pickles, two cheeseburger patties, and sliced yellow onion.
Add ketchup to the top bun and crown your burger. Repeat making burgers and serve immediately.
Fill a medium pot halfway with cold water, add the potatoes, bring it to a boil, and cook for 10-15 minutes or until the potatoes only give a small amount of resistance when poked with a skewer. Drain from the water and lightly dry with a paper towel. Let rest for 15-20 minutes to cool.
With the coarse side of a cheese grater, grate the potatoes and place in a medium bowl.
Toss the grated potatoes with the salt and flour until evenly coated.
Form the grated potatoes, by hand, into 1-inch long cylinders. Add to a sheet pan and freeze for 10-15 minutes.
Fill a heavy bottomed pot just over halfway with vegetable oil and heat to 350℉ / 177℃. Have a sheet pan lined with a wire rack near the fry oil.
In batches, so as not to overcrowd the oil, fry the tots for 2-3 minutes or until golden brown and crispy. Remove from the oil and drain on a wire rack. Season immediately with salt and serve.
In a medium saucepan over medium heat, add the sugar and water. Bring to a simmer, stirring occasionally, until the sugar dissolves. Remove from heat.
In a blender, add the blackberries and simple syrup, and blend on high until smooth.
Line a fine mesh strainer with cheesecloth and strain the blackberry mixture into a bowl.
Whisk in the lemon juice and then pour into a pitcher.
Top with the seltzer water and serve over ice. Garnish with a blackberry on a skewer.

Thu, 16 Jul 2026 00:00:00 GMT

Winter breakfast hash

Ingredients

375g potatoes , cut into small chunks
1 tbsp rapeseed oil
1 onion (about 200g), chopped
½ tsp caraway seeds
2 garlic cloves , chopped
1 green pepper , deseeded and diced
200g large brussels sprouts , trimmed and sliced
2 eggs

Instructions

Boil the potatoes for 15 mins until tender. Meanwhile, heat the oil in a large non-stick frying pan over a medium heat and fry the onion for 8 mins, stirring frequently until it starts to colour. Add the caraway, garlic, pepper and sprouts and cook for 5 mins more with the lid on the pan so they steam at the same time.
Drain and lightly crush the cooked potatoes using a masher. Stir them into the vegetables and cook for 5-10 mins, turning occasionally so the mixture browns.
Meanwhile, poach the eggs for a few minutes for a runny yolk or until cooked to your liking. Remove from the pan using a slotted spoon. Serve each portion of hash topped with an egg.

Thu, 16 Jul 2026 00:00:00 GMT

Slow Cooker Egg White Vegetable Fritatta (Low Carb)

Ingredients

2 cups egg whites (from approximately 10-12 eggs)
1 cup low-fat cheese, shredded
1/2 cup milk of your choice
1 1/2 cups vegetables, chopped
1 garlic clove, minced
1/4 cup onion, diced
Pinch of salt & pepper

Instructions

Spray slow cooker generously with cooking spray.
In a medium size bowl, mix together all ingredients. Pour into slow cooker.
Cook HIGH 3-4 or LOW 6-8 or until eggs are set.

Thu, 16 Jul 2026 00:00:00 GMT

Farmers Breakfast Casserole

Ingredients

3 cups (24 oz) frozen shredded hash browns
3/4 cups shredded monterey jack cheese
3/4 cups shredded cheddar cheese
1/3 cup mild salsa
1 cup diced ham
1/2 cup green onions sliced
4 eggs beaten
1 (12 oz) can evaporated milk

Instructions

Preheat 350.
Grease a shallow 2-quart baking dish. Spread hash browns evenly along the bottom. Sprinkle with cheeses, ham, salsa and green onions.
Combine the eggs and milk in a bowl. Pour over potato mixture.
(May cover and refrigerate up to 24 hours at this point.)
Bake uncovered at 350 for 45 mins or until firm in center. Let stand 5 mins before serving.

Thu, 16 Jul 2026 00:00:00 GMT

Southwestern Soup (aka Mexican Chicken Corn Chowder)

Ingredients

1.5 Lbs. Boneless Skinless Chicken Breasts Cut into 1 in. pieces
1/2 C. Onion Chopped
1 to 2 Cloves Garlic Minced
3 Tbsp. Butter
1 C. Hot Water (when using skim milk, leave water out)
2 Tsp. Chicken Bouillon Granules
1/2 to 1 Tsp. Cumin Ground
2 C. Half and Half Cream (Can use skim milk instead)
2 C. Monterey Jack Cheese Shredded
1 Can (14.75 oz.) Cream-Style Corn
1 Can (4 oz.) Green Chilis Chopped, Not Drained
1/4 to 1 Tsp. Hot Pepper Sauce
1 Medium Tomato Chopped (If Desired)
Fresh Cilantro Minced (If Desired)
1 Can White beans Optional

Instructions

Brown chicken, onion and garlic in butter until chicken is no longer pink.
Transfer the browned chicken mixture into the slow cooker. Add the water, bouillon, cumin, cream, corn, and chilies. Cook on low for 5-6 hours. Add the hot sauce and cheese about a half hour before serving.
Sprinkle with tomato and cilantro if desired.
_____________________________________________________________________
Actual Calorie Info (with full fat ingredients):
1 Serving (1 Cup) = 368 Calories

Thu, 16 Jul 2026 00:00:00 GMT

Low Carb Spinach-Cheese "bread"

Ingredients

1 (10 ounce) package frozen chopped spinach
1/2 cup grated parmesan cheese (in the can)
1 cup shredded mozzarella cheese
4 large eggs
salt and pepper (optional)
1/4 teaspoon garlic powder (optional)
1 dash cayenne pepper (optional)
1/2 teaspoon Italian herb seasoning (optional)

Instructions

Thaw spinach, then squeeze out as much liquid as you can. Place the dry spinach in a bowl and break up into small clumps.
Preheat oven to 350. Line a baking sheet or pan with parchment paper, or spray well with non-stick spray.
Add remaining ingredients to spinach and stir to break up the spinach into small pieces and combine the ingredients well.
Spread batter evenly into prepared baking pan.
Bake about 20 minutes, or until dry and turning golden brown.
Remove from oven, loosen from parchment paper, let cool. Cut into desired serving sized pieces.
I usually use a cookie sheet that measures 10x13, the batter spreads out to about 1/4 inch in this pan. When it is cooked it makes a thickish wrapper that can be rolled up around whatever ingredients. You can use a smaller pan to have thicker "bread" if desired.
Keeps well in a plastic bag for a couple of days. I have never had enough to last longer than that, it usually gets eaten by the second day.

Thu, 16 Jul 2026 00:00:00 GMT

Chicken Spinach & Artichoke Pasta Skillet

Ingredients

1 Tablespoon olive oil
1/4 cup chopped onion (~half an onion)
1 teaspoon minced garlic
1 lb boneless skinless chicken breasts (chopped into small pieces)
1 jar (23.9 oz Bertolli Riserva Marinara)
1 cup chicken broth
1 jar (6 oz artichoke hearts, roughly chopped)
1/4 cup sun dried tomatoes (thinly sliced)
1 cup farfelle pasta
1.5-2 cups baby spinach (chopped (I just rip mine))
1 cup shredded Italian blend cheese
salt & pepper (to taste)

Instructions

Preheat a large skillet over medium high heat. Add in the olive oil and let heat up.
Add in the chopped onion and saute until translucent.
Add in the minced garlic and stir.
Add in the cubed chicken and season with salt & pepper, to taste. Cook through until no longer pink.
Stir in the Bertolli Riserva Marinara and chicken broth.
Add in the chopped artichoke hearts and sun dried tomatoes.
Pour in the bowtie pasta and tuck into the sauce so they noodles are covered. Bring to a boil.
Turn heat to low, cover the pan and let simmer 10 minutes
Once the noodles are tender, stir in the chopped spinach and let it wilt.
Remove from the heat, sprinkle on the cheese, cover, and let melt.
Serve immediately.

Thu, 16 Jul 2026 00:00:00 GMT

Cheeseburger Casserole (Homemade Hamburger Helper)

Ingredients

1 tbsp olive oil
2 garlic cloves (, minced)
1 onion, chopped
1 small carrot * (, chopped (optional))
1 celery stalk * (, chopped (optional))
500 g/ 1 lb ground beef (mince) (, preferably lean)
12 oz / 340g dried macaroni (, uncooked)
1/2 cup frozen corn * (, optional)
2 cups chicken broth/stock, low sodium
1 tbsp hot sauce or Sriracha sauce (, adjust to taste)
1 tsp American chili powder ((Note 1))
1 tsp dried oregano
1 tsp garlic powder (, or sub onion powder)
800 g / 28 oz crushed tomato
2 tbsp tomato paste
1 1/4 tsp salt
1/2 tsp black pepper
1.5 - 2 cups (150 - 200g) cheddar or tasty cheese, shredded ((Note 3))
1 cup (100g) mozzarella cheese (, for topping)
1 green onion (, sliced)

Instructions

Heat oil in a dutch oven or large deep skillet over medium high heat.
Add onion and garlic, cook 1 minute.
Add celery and carrot, cook 3 minutes until soft.
Increase heat to high and add beef. Cook, breaking it up as you go, until no longer pink - 3 minutes.
Add remaining ingredients EXCEPT cheese. Stir to combine, add macaroni, then turn down to medium or medium low so it's simmering gently.
Cover, cook 8 minutes. Pasta should be just about cooked, and still nice and saucy.
Add cheddar cheese, stir. Top with mozzarella cheese.
Cover with lid, cook for a further 2 minutes.
Remove from stove. The pasta should now be cooked - tender but firm, not mushy, slick with sauce, not dried out.
Serve immediately, garnished with green onions, if using.

Thu, 16 Jul 2026 00:00:00 GMT

Tammys Cheesy Chicken Spaghetti Recipe

Ingredients

4 CHICKEN BREAST OR 5 CHICKEN BREAST FILLETS. YOU CAN ALSO USE DARK MEAT IN THIS RECIPE. WE PREFER WHITE MEAT.
2 CANS OF CHICKEN BROTH
3 CHICKEN BULLION CUBES
1 BELL PEPPER DICED
2 ONIONS DICED
2 CUPS OF GREEN ONIONS DICED
1 CUP CELERY DICED
PARSLEY
SEASONINGS OF YOUR CHOICE
1 CAN OF ROTEL TOMATOES
1 CAN OF CREAM OF MUSHROOM SOUP
1 CAN OF CREAM OF CHICKEN SOUP
CAN ALSO USE 1 CAN OF CREAM OF CELERY SOUP (IF YOU DONT HAVE THE CELERY TO DICE)
1 LG. BOX OF VELVETTA CHEESE
LARGE PKG. OF SPAGHETTI
MUSHROOMS OR MUSHROOM PIECES & STEMS (OPTIONAL)
OLIVES (OPTIONAL)

Instructions

BOIL THE CHICKEN WITH SEASONINGS, PARSLEY, BROTH AND OR BULLION CUBES AND HALF OF YOUR DICED ONIONS, CELERY AND BELL PEPPER. COOK UNTIL TENDER. DEBONE OR CUT CHICKEN IN TO BITE SIZE PIECES. SAVE BROTH WHEN CHICKEN IS DONE.
SAUTEE REMAINING VEGETABLES & MUSHROOMS( IF YOU CHOOSE TO ADD MUSHROOMS) AND SET ASIDE.
BOIL SPAGHETTI
IN A LARGE POT COMBINE THE ROTEL TOMATOES, SOUPS, CHEESE (CUT INTO BITE SIZE PIECES), SAUTEED VEGETABLES AND MUSHROOMS. COOK LOW SO CHEESE WONT BURN. IF THIS MIXTURE IS THICK ADD CHICKEN BROTH TO YOUR DESIRED CONSISTENCY.
ADD CHICKEN
ADD SPAGHETTI
ENJOY THIS NOW OR PLACE IN A BAKING OR CASSEROLE DISH TOP WITH SHREDDED CHEESE. BAKE UNTIL CHEESE IS MELTED.
THIS IS MARVELOUS WITH GARLIC BREAD, SALAD AND A VEGETABLE OF YOUR CHOICE.
YOU CAN ALSO USE LIGHT, LESS FAT, LESS SODIUM, ETC... TO MODIFY THIS DISH FOR YOUR DIET

Thu, 16 Jul 2026 00:00:00 GMT

Easy, One Pot Creamy Beef And Veggie Pasta Recipe by Tasty

Ingredients

1 lb ground beef
salt, to taste
pepper, to taste
2 tablespoons italian seasoning
6 oz spinach
5 cloves garlic, minced
4 cups beef stock
¾ cup heavy cream, divided
2 medium zucchinis
8 oz green beans
6 oz broccoli
8 oz fusilli pasta
parmesan cheese, for garnish

Instructions

Add ground beef to a pot on medium high heat, season with salt, pepper, and Italian seasoning, and cook until browned.
Add spinach, garlic, and salt and pepper (if needed) and cook until spinach is wilted. Then, add beef stock and bring to a boil until all sides are bubbling.
Add ½ cup (120 ml) heavy cream and stir. Then, add zucchini, green beans, broccoli, and pasta and stir until well combined. Cook for 15 minutes or until pasta is cooked and the sauce has thickened, stirring occasionally.
Turn off the heat, add remaining ¼ cup (60 ml) heavy cream and stir for a creamier sauce.
Remove pot from heat and serve with Parmesan.

Thu, 16 Jul 2026 00:00:00 GMT

Keto Empanadas (Dominican Style)

Ingredients

1/2 each Red onion Diced
4 each Garlic cloves Diced
1/2 each Poblano Pepper Diced (or any pepper you like)
1/2 cup Fresh Cilantro chopped
3 pounds Ground beef Grass Fed, 80/20
3 teaspoons Kosher Salt
5 teaspoons Garlic powder
2 teaspoons Black pepper Ground
1 teaspoon Oregano
2 teaspoons Onion powder
14.5 ounces Diced tomatoes
1 teaspoon Apple Cider Vinegar
2.5 cups Fresh mozzarella cheese (330g)
2 ounces Cream cheese Can use 4 oz if desired
1.5 cups Almond Flour Blanched
1 tablespoon Baking powder
3 each Eggs scrambled

Instructions

Meat Filling
1. Dice all veggies and set aside
2. Brown ground beef in large non-stick skillet or wok
3. Add Salt, Garlic powder (4 tsp), Black Pepper, Oregano, Onion powder and cook beef about 50% way
4. Add fresh Onion and Garlic cook to about 90% done
5. Add Poblano Pepper and diced Tomatoes
6. Reduce and skim excess fat for crispier textured empanada (don't overly dry out the meat mixture)
7. Add fresh Cilantro and turn off heat
Dough
1. Mix 1 teaspoon Garlic powder, Baking Powder with Almond Flour
2. Melt Mozzarella in skillet or wok (med low heat)
3. Add Cream Cheese and mix well
4. Slowly add in dry ingredients continuously mixing and folding
5. turn off heat before adding 2 eggs continue folding and mixing until fully incorporated
6. Cut dough into 8 equal parts
Final product
1. Flatten dough between 2 pieces of parchment paper (~1/8 in)
2. Add filling to 1/2 (leave space around edge to seal/close)
3. Fold over and press seal - use fork to press around edge (dip fork in water to keep from sticking)
4. Place on cookie sheet, covered with parchment paper and egg wash (1 egg scrambled)
5. Bake at 400F for 10-14 minutes (up to 5 additional minutes if necessary)
Important Notes
1: you can blend Onion, Garlic, Cilantro and Peppers with a splash of vinegar to make Sofrito dipping sauce
2. Work with the dough while its still warm, melty & just made, cheese will harden if you wait too long and could fall apart while shaping.
3. This recipe has more beef than needed to make 8 so you can make extra dough and freeze them or you can use less beef, that is up to you. 4. Do not use aluminum foil when baking they will stick on badly use parchment paper
5. Don't over cook the meat or the empanadas till it's overly dry, follow the steps and you will be fine. Add some broth or water if it gets too dry, you can also leave the grease in the beef and that should help.
https://youtu.be/GIGkvYcAudg

Thu, 16 Jul 2026 00:00:00 GMT

Breakfast Shake

Ingredients

1 to 2 scoops pea protein powder (or hemp protein) any vegan, non whey protein.
1 to 2 tbls chia seeds or fresh ground flax could also use almond butter
1 cup frozen berries
1 cup liquid (water, unsweetened coconut milk) could also use coconut water

Instructions

Optional: Add a handful of fresh spinach. Blend and drink

Thu, 16 Jul 2026 00:00:00 GMT

BBQ Bacon Cheddar Meatloaf Cupcake & Mashed Potato Frosting

Ingredients

4 slices bacon (reserve bacon drippings)
1 onion, chopped
1 1/2 lbs ground turkey
1/2 cup breadcrumbs
1 cup cheddar cheese
1/2 cup barbecue sauce
2 eggs
4 cups cubed peeled yukon gold potatoes (about 2 pounds)
1/4-1/2 cup heavy whipping cream (or half & half)
1/4 cup sour cream
3 tablespoons butter
1/2 teaspoon kosher salt or 1/2 teaspoon sea salt
1/4 teaspoon fresh ground black pepper (optional)

Instructions

Preheat oven to 350°.
Heat a large nonstick skillet over medium-high heat. Cook bacon until crisp. Remove from pan and place on a paper towel. Allow to cool. Crumble into pieces.
Add chopped onion to the reserved bacon drippings and sauté 3-4 minutes. Cool.
Add turkey, breadcrumbs, cheddar cheese, BBQ sauce, eggs, sautéed onions & crumbled bacon to a bowl and mix until combined.
Spoon the meat mixture into 12 muffin cups coated with cooking spray. Bake at 350° for 20-25 minutes or until cooked through. Let stand for 5 minutes before removing.
While the meatloaf is cooking, make the mashed potatoes. Place potatoes in a pan; cover with water. Add pinch of salt, Bring to a boil; cover, reduce heat, and simmer 10 minutes or until tender. Drain. Put potatoes into a ricer for best results. Return potato to pan. Add heavy whipping cream and remaining ingredients; stir with a spoon to desired consistency. If they are not creamy enough for you, add up to 1/4 cup more cream or milk – although they need to be stiff enough to pipe on top.
Put the potatoes into a pastry bag with a wide star tip and pipe the mashed potatoes on top of the meatloaf.

Thu, 16 Jul 2026 00:00:00 GMT

Keto Low Carb Classic Meatloaf

Ingredients

1 pound Ground beef
1 pound Ground pork
1 cup Almonds Almond Flour
2 each Eggs
.5 cup Green pepper chopped
.25 cup Ketchup sugar free
2 tablespoons Dijon mustard
2 tablespoon Worcestershire sauce
1 teaspoon Salt
1 teaspoon Pepper
2 teaspoons Garlic
1 cup Finely chopped onions

Instructions

1. Preheat oven to 350.
2. In a large mixing bowl, combine ground beef, pork, almond flour, eggs, onion, green pepper, ketchup, mustard, Worcestershire, salt and pepper. Mix until evenly incorporated.
3. Transfer mixture into a 9x5 loaf pan. Use a spatula to smooth out the top.
4. Bake in the preheated oven for approximately 1 hour or until 160 internal temperature.
5. Remove from oven and let rest for 5 minutes before serving.

Thu, 16 Jul 2026 00:00:00 GMT

Zucchini "Pasta" with Goat Cheese, Lemon & Pine Nuts

Ingredients

2 zucchini, shaved into thin strips using a vegetabl mandoline, or cheese slicer
Olive oil
Juice of half a lemon
Salt
2 tablespoons red pepper flakes
1/2 cup pine nuts
2 ounces plain goat cheese

Instructions

Before you cook the zucchini, prepare a large bowl of ice water. Once you have your strips of zucchini "pasta" ready, place them into a pot of boiling water for about 30-45 seconds. Using a slotted spoon, remove the zucchini strips and place in the ice water to stop the cooking process. Drain, and place on a paper towel-lined plate to dry.
In a large serving bowl, toss the zucchini with olive oil and lemon juice. Season with salt and red pepper flakes. Finally, add in the pine nuts, lemon zest, and pieces of goat cheese, then toss again to make sure all the ingredients are fully integrated.

Thu, 16 Jul 2026 00:00:00 GMT

Pretzel Beer Cheese Dip

Ingredients

1 3/4 c. shredded cheddar divided
1/2 c. shredded mozzarella
1 (8-oz.) block cream cheese softened
1 1/2 tbsp. Dijon mustard
2 tbsp. freshly chopped chives plus more for garnish
2 tsp. garlic powder
1/4 c. pale ale beer (we love Sierra Nevada)
Kosher salt
Freshly ground black pepper
1 (16.3-oz.) can refrigerated biscuits
2 tbsp. baking soda
1 large egg mixed with 1 tablespoon water for brushing biscuits
Coarse salt

Instructions

Preheat oven to 350°. In a large bowl, stir together 1 1/2 cups cheddar, mozzarella, cream cheese, Dijon, chives, garlic powder, and beer and season with salt and pepper.
Halve each biscuit and roll into a ball, then slice an X across the top.
In a small saucepan, bring 2 cups water and baking soda to a boil and whisk to dissolve. Immediately reduce heat to maintain a simmer. Add biscuits in batches and cook until puffy, 1 minute, then remove with a slotted spoon and transfer to a 10" or 12" ovenproof skillet, forming a ring along the inside edge.
Brush biscuits with egg wash and sprinkle with coarse salt. Transfer dip to center of skillet and sprinkle with remaining 1/4 cup cheddar.
Bake until biscuits are golden and dip is bubbly, 33 to 35 minutes.
Garnish with chives before serving.

Thu, 16 Jul 2026 00:00:00 GMT

Low Carb Snickerdoodles

Ingredients

1/2 cup butter
1 1/2 cups almond flour
1 cup Splenda sugar substitute
1 egg
1/2 teaspoon vanilla
1/4 teaspoon baking soda
1/4 teaspoon cream of tartar
2 tablespoons Splenda sugar substitute
1 teaspoon ground cinnamon

Instructions

In a mixing bowl beat butter with an electric mixer on
medium to high speed for 30 seconds.
Add about half the flour, the 1 cup Splenda, the egg, vanilla, baking soda, and cream of tartar.
Beat until thoroughly combined.
Beat in the remaining flour.
Cover and chill for 1 hour.
Combine the 2 tablespoons Splenda and the cinnamon in a small bowl.
Shape dough into 1 inch balls (should make about 30 balls).
Roll balls in the Splenda-cinnamon mix and place 2 inches apart on an ungreased cookie sheet.
Bake at 350°F for 10 to 12 minutes.

Thu, 16 Jul 2026 00:00:00 GMT

Delicious Low Carb Goat Cheese Stuffed Shrimp

Ingredients

1 lb extra-large shrimp or 1 lb jumbo shrimp
1 package herbed goat cheese
1 package bacon (or enough for one piece of bacon to one piece of shrimp)
3 tablespoons olive oil
sugar-free maple syrup
toothpick

Instructions

Cut each shrimp down the back and remove vein.
Butterfly each shrimp and pound lightly with mallot.
Put about 1/2-1 teaspoon of herbed goat cheese inside shrimp.
Carefully wrap each shrimp with bacon, starting with tail end and secure with one or two toothpicks.
Do this to all shrimp until finished.
In large pan or skillet add 2-3 tablespoons of olive oil and heat.
Carefully add each wrapped shrimp to hot oil.
Cook until lightly browned on all sides then remove from pan to foil covered roasting pan.
Heat oven to broil.
Drizzle each shrimp with sugar free syrup, not too much, just enough to flavor.
Broil shrimps until brown, turn over to cook reverse side.
About 3 minutes per side.
That's it!
Be careful of toothpicks when serving.
Great appetizer or side with your high protein meal.

Thu, 16 Jul 2026 00:00:00 GMT

Uncle Bill's Light Vegetable Soup

Ingredients

4 cups vegetable broth or 4 cups chicken broth
8 cups water
4 tablespoons chicken soup base or 4 tablespoons vegetable bouillon cubes
2 tablespoons butter
1 large onion, chopped small
1 (15 ounce) can diced tomatoes, include juice
3 large carrots, peeled and sliced diagonally 1/8 inch thick
1 large yukon gold potato, peeled and diced into 1/2 inch cubes
3 large garlic cloves, finely chopped
1/2 teaspoon white pepper
1 teaspoon salt
2 teaspoons chili powder (optional)
1/2 teaspoon hot red pepper flakes
1 tablespoon dried dill weed
1/3 cup small shell pasta
3 large celery ribs, cut ino 1/2 inch pieces
1 cup frozen tiny peas

Instructions

In a large cooking pot, add broth, water and chicken soup base and bring to boil.
In the meantime, in a frying pan on medium-high heat, melt butter, add onions and saute for 5 minutes or until translucent.
Add tomatoes and cook until reduced and sauce starts to thicken, about 10 minutes; set aside.
To the cooking pot, add carrots, potatoes, garlic, white pepper, salt, chili powder, hot red pepper flakes, dried dill weed and pasta and cook until pasta is el dente, about 10 minutes.
Add onion/tomato sauce, celery and tiny peas and cook for another 5 minutes.
Adjust seasonings to taste.
Serve soup hot.
Refrigerate any unused portions.
You can use all water instead of chicken broth or vegetable broth. Use 1 vegetable bouillon cube or 1 teaspoon of chicken soup base for each 2 cups of water.
You can also use a small penne pasta of your choice, or pearl barley, macaroni or basmati rice instead of small shell pasta.

Thu, 16 Jul 2026 00:00:00 GMT

Healthy Breakfast Casserole

Ingredients

1 pkg frozen hashbrowns unthawed (~2 cups)
6 each egg white
4 each Eggs
16 oz Low fat cottage cheese
1 can green chilis
1/2 cup lean diced ham
1/2 cup turkey bacon cut into small pieces
1 cup cheddar cheese
1 cup mozzarella cheese
dash of salt and pepper

Instructions

Preheat oven to 350 degrees. Mix ingredients all together in a large bowl with a wooden spoon. Spray cooking spray into 9x13 pan and place mixed ingredients into the pan. Bake for 1 hour.
Nutrition info per serving (~1 cup): Calories 322, Carb 17.4 g, Protein 28.2 g, Fat 14.6g

Thu, 16 Jul 2026 00:00:00 GMT

Cheryl's Whole Wheat Crock Pot Lasagna

Ingredients

1 lb lean ground beef
16 ounces bob evans zesty hot sausage roll
3 teaspoons garlic, minced
1 onion, chopped (optional)
32 ounces tomato sauce (I use 4-8 ounce cans of Contadina or Hunts)
12 ounces tomato paste (I use 2-6 ounce cans of Contadina)
1 1/2 teaspoons salt
1 teaspoon pepper
1 teaspoon dried basil
1 teaspoon parsley flakes
16 ounces fat-free cottage cheese
15 ounces fat-free ricotta cheese
2 eggs
1/2 cup reduced-fat parmesan cheese, grated
12 ounces whole wheat lasagna noodles (I use Hodgsdon Mills)
16 ounces fat free mozzarella cheese (I use the Weight Watchers Shredded Mozzarrella)

Instructions

Brown the ground beef, sausage and garlic.
Add onion (if using), tomato sauce, paste and spices and cook long enough to get it warm. Turn to low and cover.
In the meantime, mix the cottage cheese, ricotta, eggs and parmesan cheese in a small bowl.
Spoon about a 1/3 layer of the meat sauce mixture onto the bottom of the crock pot.
Add a layer of uncooked lasagna noodles on top of the meat sauce. I break them in half, so that they fit.
Top with about 1/3 of the cheese mixture.
Repeat: sauce, noodles, cheese - until all are used up. I like to sprinkle a little more parmesan cheese on the top.
Cover and cook on high for 2 hours or so.
Reduce to low and cook another 2-3 hours.
ENJOY!

Thu, 16 Jul 2026 00:00:00 GMT

Breakfast casserole

Ingredients

3/4 lb 93% lean ground turkey
2 sweet potatoes (~360g diced; you can also use red potato)
5 eggs
10 egg whites
1 large zucchini (chopped)
2 red bell peppers (diced)
1 cup chopped Portobello mushrooms
1/3 cup skim milk

Instructions

Set oven to 420F.
Dice raw sweet potatoes into small pieces and spread them out on a baking sheet. Bake them in the oven for about 15 minutes.
While the sweet potatoes are baking, prepare the ground turkey and eggs. Set a (nonstick) skillet on medium-high heat and toss in turkey. Add garlic and Italian seasoning to the skillet and chop and stir. Once the meat is completely cooked and no longer pink (about 6-8 minutes), remove it from the heat.
In a bowl beat together eggs, skim milk and a few pinches of sea salt & pepper.
In a large casserole dish (8×8) or individual baking tins, add the cooked ground turkey, sweet potato, zucchini, mushrooms and bell pepper. Finally, pour in the eggs and top with reduced fat cheddar.
Bake in the oven for about 25 minutes at 420F.

Thu, 16 Jul 2026 00:00:00 GMT

High Protein Banana Bread

Ingredients

2 large Eggs
2 tablespoons Whipping cream (Fat Free)
6 scoops Vanilla Protein Powder
1/2 teaspoon Vanilla extract
1 teaspoon banana extract
1/3 cup Water
1 tsp Baking soda

Instructions

1. Mix everything in a blender, blend until smooth
2. Pour the mix in a loaf pan
3. Bake for about 30 minutes at 325

Thu, 16 Jul 2026 00:00:00 GMT

Hearty Breakfast Skillet

Ingredients

1/2 lb pork sausage
2 cups frozen shredded hash browns
1 (10 ounce) can rotel diced tomatoes and green chilies, drained
1/2 lb Velveeta cheese, pasteurized prepared cheese, cut up
6 eggs

Instructions

Preheat oven to 375°F.
Brown sausage on medium heat in large oven-proof skillet sprayed with cooking spray; drain. Add potatoes and tomatoes; mix well. Cook 5 minutes; stir. Top with VELVEETA.
Beat egg and 2 tablespoons with wire whisk in mrdium bowl until blended. Pour evenly over ingredients in skillet.
Bake 20 to 25 minutes or until egg mixture is set. Remnove from oven. Let stand 5 minutes before cutting into 6 wedges with a plastic spatula to serve.

Thu, 16 Jul 2026 00:00:00 GMT

Meal prep: pasta

Ingredients

2 red onions, halved and thinly sliced
150g wholemeal penne
1 lemon, zested and juiced
1 tbsp rapeseed oil, plus a little extra for drizzling
2 large garlic cloves, finely grated
30g pack basil, chopped, stems and all
½ red pepper, sliced
1 salmon fillet
1 tsp capers
big handful rocket
1 large courgette, sliced
1 skinless chicken breast fillet, thickly sliced (150g)
2 tsp pesto
5 large cherry tomatoes, halved (80g)
1 small aubergine, sliced then diced (about 275g)
5 large cherry tomatoes, quartered (80g)
5 kalamata olives, halved

Instructions

Heat oven to 200C/180C fan/gas 6. Arrange the red onions, red pepper, courgette and aubergine in lines on a large baking sheet. Drizzle with a little oil and roast for 15 mins.
Cook the pasta for 10-12 mins until al dente. While the pasta is cooking, loosely wrap the salmon fillet in foil and do the same with the chicken and pesto in another foil parcel, then put them on another baking tray.
When the veg have had their 15 mins, put the salmon and chicken in the oven and cook for a further 12 mins (or until the chicken is cooked through). Drain the pasta, put in a bowl and toss really well with the lemon zest and juice, rapeseed oil, garlic and two-thirds of the basil. When everything is cooked, add the red onions to the pasta. Toss together and divide between three lunch boxes.
Top the first box with the salmon fillet (remove the skin first), then add the red pepper from the tray. Scatter over the capers and add the rocket. To the second box, add the chicken and pesto with any juices, the roasted courgette and the halved cherry tomatoes. In the third box, toss the aubergine into the pasta with the quartered cherry tomatoes, olives and the remaining basil. Seal up each container and chill. Eat within three days, preferably in the order of the salmon, then the chicken and then the aubergine.

Thu, 16 Jul 2026 00:00:00 GMT

Lazy Wife's Breakfast

Ingredients

16 slices bread (crusts removed)
8 -10 slices bacon or 8 -10 slices ham
1 1/2 cups cheddar cheese, grated
6 eggs
1/2 tablespoon dry mustard
1/2 teaspoon salt and pepper
1/4 cup onion (chopped)
1/4 green pepper, chopped
1 -2 teaspoon Worcestershire sauce
3 cups milk
1/4 teaspoon Tabasco sauce
1/2 tablespoon butter
1 cup Special K cereal

Instructions

Butter dish.
Layer with 8 slices of bread on bottom of 9x13 inch pan. Add layers of bacon or ham, cheese, onion and green pepper. Top with remaining bread slices.
Beat together eggs, dry mustard, salt pepper, worcestershire sauce, milk and tabasco. Pour over bread mixture.
Cover with Saran Wrap and refrigerateovernight.
The next morning, cover with special K cereal.
Melt butter and pour over top.
Bake, uncovered, for 1 hour at 350 degrees. Let stand for 10 minutes before serving.

Thu, 16 Jul 2026 00:00:00 GMT

Crock Pot Sweet and Sour Chicken

Ingredients

1 medium onion, chopped
1 large sweet green pepper, chopped
2 stalks celery, chopped
1 (284 ml) can mushrooms, with fluid
2 cups fresh pineapple, in 1-inch chunks can
2 jalapeno peppers, chopped finely
1 (284 ml) can tomato soup
1/2 cup ketchup
1/2 cup brown sugar
1/2 cup wine vinegar
3 garlic cloves, smashed
2 teaspoons fresh ginger, finely grated
4 tablespoons teriyaki sauce
1 broiler-fryer chicken, skinned, cut into serving size pieces
1/4 cup cornstarch

Instructions

In the bottom of your crock pot put the onions, Sweet Pepper, Celery, Mushrooms with their liquid, Pineapple, and Jalapenos.
Place the skinned chicken pieces on top.
Mix together the soup, Ketchup, Brown Sugar, Vinegar, Garlic, ginger and Teriaki sauce.
Mix well and pour it over the chicken.
Turn Crock Pot on low and cook for 6 hours.
Mix the corn starch with 1/2 cup cold water, mix well and stir it into the sauce in the crock pot, continue cooking for 1 more hour.

Thu, 16 Jul 2026 00:00:00 GMT

Low Carb Breakfast Burrito Fillings

Ingredients

8 Eggs scrambled
pepper jack cheese shredded
Chdeear cheese shredded
Bacon cooked
Ham cooked
Sausage cooked
Steak cooked
Onions sauted
Red peppers sauted
8 Low Carb Burritos

Instructions

This makes 2 different types of burritos
Scramble eggs
Add cheeses
Separate into 2 sections
Add bacon, ham, sausage for a meat-lovers burrito to one section
Add steak, onions, peppers to the other section for philly cheese steak
Freeze in gallon size bags after separating into serving size (see picture)
When ready to eat, put into burrito and heat.

Thu, 16 Jul 2026 00:00:00 GMT

Baked Buffalo Chicken with Blue Cheese Salad

Ingredients

8 bone-in chicken thighs (about 2 pounds)
1 onion, cut crosswise into 1/3 -inch thick rings
1/3 cup buffalo sauce plus more for serving
1 tablespoon extra-virgin olive oil
Salt and pepper
One 4-ounce container blue cheese crumbles
6 tablespoons sour cream
2 tablespoons fresh lemon juice
2 cups chopped celery with any leaves
One 5-ounce bag mixed greens

Instructions

Preheat the oven to 400?. In a large bowl, combine the chicken, onion, 1/3 cup buffalo sauce and the olive oil; season with salt and pepper. Transfer to a foil-lined rimmed baking sheet. Bake, stirring the onion and turning the chicken halfway through, until the onion is softened and browned and the chicken is cooked through, about 35 minutes.
Meanwhile, in a salad bowl, whisk together the blue cheese, sour cream and lemon juice; season with salt and pepper. Add the celery and mixed greens and toss. Top the salad with the baked chicken and onion. Serve with more buffalo sauce on the side

Thu, 16 Jul 2026 00:00:00 GMT

Overnight Oats

Ingredients

1/2 cup oats
2 tbsp protein
1/8 tsp salt
2 tbsp coconut
1/2 tsp coconut extract
1 cup almond milk
1/2 cup yogurt
1/2 c rolled oats regular or gluten free
2 T cold brewed coffee
1/2 c milk of choice
1 tsp vanilla extract
1-2 tsp vanilla almond butter
2 tsp pure maple syrup or honey
1 tsp chia seeds
Dash of sea salt
1/2 cup rolled oats regular or gluten free
3 T vanilla Greek yogurt
1/2 cup milk of choice
1/2-1 tsp cinnamon
1 tsp chia seeds
2 - 3 tsp brown sugar (or maple syrup)
Dash of sea salt
1 serving (41 g) Vega Performance Protein in Vanilla
1/2 cup (40 g) quick oats
2/3 cup unsweetened almond milk
2 tbsp vegan chocolate chips raw cacao nibs or carob chips
1/2 cups old fashioned rolled oats (use certified gluten fr
1 tbsp unsweetened shredded coconut
2 tsp chia seeds
1 tsp unsweetened cocoa powder
1/4 cup protein
1 tsp pure maple syrup
toasted coconut flakes toasted pecans, and mini chocolate chips, for serving
1/4 cup quick cooking oats (you may use regular oats but the cooking time will be a little longer)
1/2 ripe banana
1/4 cup milk of your choice (I typically use almond milk)
90 ml liquid egg whites
1/2 teaspoon cinnamon

Instructions

For overnight oats:
Combine and refrigerate over night
For oatmeal:
Microwave for 2min, stirring every 30 sec.

Thu, 16 Jul 2026 00:00:00 GMT

High Protein Veggie Dip

Ingredients

16 ounces 0% Greek Yogurt
1 packet Veggie Soup Mix

Instructions

Mix both ingredients and refrigerate for 1 hour before serving. Serve with Veggies.

Thu, 16 Jul 2026 00:00:00 GMT

day1 breakfast

Ingredients

1/2 Ib pork sausage
2 beaten eggs
1 cup milk
1 tbsp Melted Butter
1 3/4 cup All purpose flour
1 tsbp Baking powder
1/2 salt

Instructions

Directions
In skillet,on medium heat brown the sausage.
Drain fat well,on paper towels.
In a medium mixing bowl,mix the milk,eggs and butter.
Mix well.
Combine the dry ingredients,add to egg mixture,combining well.
Pour half of the batter in a hot,light oiled skillet
Total Time
20mins
Prep 5 mins
Cook 15 mins

Thu, 16 Jul 2026 00:00:00 GMT

Fragrant Lamb and Chickpea Stew with Spiced Flatbreads

Ingredients

1 tbsp. olive oil
400 g diced lamb leg
2 onions, finely sliced
5 cardamom pods
1 tsp. ground cumin
1 tsp. ground cinnamon
1/2 tsp. turmeric
2 garlic cloves, crushed
4 ripe tomatoes, roughly chopped
500 mL lamb or chicken stock
400 g tin chickpeas, drained and rinsed
150 g pomegranate seeds
Large handful mint, roughly chopped, to serve
250 g self-raising flour, plus extra to dust
150 -175g natural yogurt
25 g butter
1 tsp. ground cumin
1/2 tsp. mild chilli powder

Instructions

Heat ½tbsp oil in a large pan (that has a lid) over medium-high heat and brown lamb all over, in batches if necessary. Remove with a slotted spoon to a plate. Add remaining oil, reduce heat slightly and fry onions gently for 10-12min, until softened.
Using a pestle and mortar, bash cardamom pods to break the husks. Pick out black seeds and discard husks. Grind seeds until fine. Add to the pan along with remaining spices and garlic. Cook for 2min, until fragrant. Return lamb to the pan along with the tomatoes. Cook for 4min, or until the tomatoes have started to break down. Stir through stock and plenty of seasoning. Bring to the boil, then reduce heat and simmer, covered, for 15min. Uncover, stir through chickpeas and bubble for a further 15-20min, until lamb is tender and sauce has reduced slightly.
Meanwhile, make the flatbreads. In a medium bowl, mix flour, 150g yogurt and ½tsp fine salt to make a dough, adding a little more yogurt if the mixture is dry. Tip on to a lightly floured surface and knead for 1min, until smooth and pliable. Divide into 4 and roll each piece into a rough oval, about 20cm long. Heat a large frying pan over medium heat and fry flatbreads (without oil) one at a time, for 3min per side, or until slightly puffed and speckled golden. Wrap flatbreads together in a clean tea towel while you make the spiced butter.
Melt butter, cumin and chilli powder in a small pan. Brush over the flatbreads. Check stew seasoning, then sprinkle over pomegranate seeds and mint. Serve with the flatbreads.

Thu, 16 Jul 2026 00:00:00 GMT

Quick Veggie and Beef Noodle Bowl

Ingredients

4 ounces angel hair pasta, uncooked
1/4 cup kraft Catalina dressing (Light is ok)
1 lb boneless beef top sirloin steak, cut into thin strips
2 cups sliced carrots
2 cups sliced bok choy
2 cups sliced red peppers
2 (14 1/2 ounce) cans beef broth (low sodium is ok)
1 teaspoon ground ginger
1 teaspoon garlic powder

Instructions

Cook pasta as directed on package while pasta cooks, in a large skillet add dressing and meat and carrots Cook 5-7 min.
or until meat is cooked through. Add veggies stir in seasoning and cook just till heated.
Add broth and simmer till heated through.
Serve over hot drained pasta.

Thu, 16 Jul 2026 00:00:00 GMT

GARLICKY HERB PRIME RIB

Ingredients

1/4 cup whole grain mustard
4 cloves garlic chopped
2 tbs steak seasoning
2 tbs parsley chopped
1 tbs rosemary chopped
1 tbs oil
8 pound standing beef rib roast with bones

Instructions

Heat oven to 425 degrees. In bowl, combine mustard, garlic, steak seasoning, parsley, rosemary and oil. Place beef on rack set in roasting pan. Spread mustard mixture over beef. Roast 30 min. REDUCE oven temp to 350 degrees. Roast 1 hour more or until done. Transfer beef to platter, let sit 15 min. before slicing. Garnish with herbs. SERVE & ENJOY...

Thu, 16 Jul 2026 00:00:00 GMT

Low Carb Meatloaf

Ingredients

2 pounds Ground Beef
8 oz Tomato Sauce
3 tablespoons Soy Sauce
1 Tablespoon Onion Powder
1 Tablespood Dried Parsley
Ground Black Pepper
4 cloves Garlic Minced
2 Eggs
.5 cup Parmesan cheese
1 piece Bacon Raw

Instructions

Preheat oven to 350 degrees.
Mix everything together in a bowl. I use my hands. Mush it all up good.
Put the mixture into a casserole dish. Smooth the top a bit. Bake uncovered for 1 hour 10 minutes. I checked mine in the center with a meat thermometer (160+). Take it out of the oven and CAREFULLY pour off the fat. Do not hurt yourself. Let the meatloaf rest for 10 minutes, then serve. Yummy! (p.s... it does NOT taste like soy sauce. At all. So don't worry about that). Hope you enjoy it!

Thu, 16 Jul 2026 00:00:00 GMT

Easy Breakfast Casserole

Ingredients

2 tablespoons olive oil
1/2 argeyellow onion diced
1 large red bell pepper diced
1 8- ounce package veggie ground
2 cups spinach or another leafy green chopped
Salt & pepper to taste
7-8 frozen hash brown patties thawed
1 cup shredded vegan cheese plus more for the top
2 blocks extra-firm silken tofu
1/3 upchickpea flour
1/4 upnutritional yeast
1/4 easpoonturmeric
1 1/2 teaspoons salt
1/2 easpoonblack pepper

Instructions

Preheat your oven to 350°F, and lightly grease a 9×13” casserole dish with cooking spray or oil.
Heat olive oil in a large skillet over medium, then sauté the onions and bell peppers for 3 minutes, or until softened.
Add the veggie ground and cook for 5 minutes longer, or until browned. Stir in the spinach, and remove from heat once it’s wilted. Season with a pinch of salt and pepper.
Add the tofu, chickpea flour, nutritional yeast, turmeric, salt, and pepper to a high-speed blender or food processor. Blend until the mixture is smooth and creamy, about 1 minute.
Transfer the egg mixture to the skillet, and stir to combine.
Place the hash brown patties in the casserole dish in an even layer, then sprinkle the tops with vegan cheese.
Pour the egg mixture over the cheese and hash browns, spreading evenly with a spatula. Top with extra cheese, pepper, green onions, or sliced cherry tomatoes if desired.
Bake in the middle rack of the oven for 55-60 minutes, or until the top is evenly browned and the center is firm. If the top is browning too quickly, cover it with foil and finish baking.
Let the baked casserole cool for 10 minutes, then slice and serve. Happy eating!

Thu, 16 Jul 2026 00:00:00 GMT

Creamy Baked Chicken with White Sauce

Ingredients

1 cup Side: Rice
4 Chicken breasts boneless and skinless
1 can Campbells Cream of Chicken
1 can Campbells Cream of Mushroom
1 pint Reduced fat sour cream
1/4 lb. Dried chipped beef (about ½ sm. Jar) about ½ sm. Jar
Side: Green Beans

Instructions

Place dried chipped beef in bottom of pan, place chicken breasts in a single layer on top of chipped beef. Mix both soups and sour cream and pour over chicken breasts. Do not dilute soups with water. The chicken breasts should be boned, halved and skinned. Bake 2 hours at 325 to 350. Do not add any salt or pepper for additional seasoning. Cook rice 20 mins

Thu, 16 Jul 2026 00:00:00 GMT

GF Creamy Cheesy Baked Potato Soup

Ingredients

1 Stick Country crock plant butter
2 Tsp Minced garlic
5 Lb Russet or golden potatoes, peeled and cubed
7-8 Cups Pacific Foods Chicken Broth
2 Tsp Dried parsley
1/2 Cup Cornstarch
3 Cups Extra creamy Almond Milk
3-4 Cups Shredded sharp cheddar cheese
1/2-3/4 Cup Sour cream or dairy free alternative
1-2 Tsp Garlic Salt
3/4 Tsp Black pepper
12-16 Strips Costco microwave bacon, cooked and cut up

Instructions

Mince the garlic.
In a large stockpot, melt 2 tablespoons of plant butter over medium heat. Add the garlic and cook 1 minute or until garlic is fragrant.
Add the broth, potatoes, and parsley and stir.
Bring to a boil, stir, then turn to low heat, cover pot with lid, and let simmer until the potatoes are tender, about 12-15 minutes.
In a smaller pot, melt the remaining plant butter, then whisk in the cornstarch. Add the almond milk, whisking until smooth. Continue whisking as you bring to a boil and continue boiling until starts to thicken, about 5-6 minutes, then remove from heat. (It will really increase in volume as it thickens - you'll definitely be able to tell!)
Gradually add the milk mixture into the stockpot once the potatoes are tender. Stirring constantly, bring to a boil and let boil for about 5 minutes to thicken the soup a bit. Reduce heat to simmer and stir in shredded cheese or cheese cubes.
When the cheese is melted, add sour cream, garlic salt, and pepper. Stir until all is warmed through to desired temperature. Taste to see if you would prefer additional garlic salt or pepper.
While soup is warming through or left on lowest setting to keep warm, cook bacon. Crumble/cut into small pieces. Stir some into soup and serve some in a bowl so everyone can add their desired amount to their soup.
Serve with additional shredded cheese and green onions for everyone to add as desired.
Leftovers can be refrigerated or frozen. To enjoy leftovers, you'll want to add a bit of almond milk when reheating. You can reheat in the microwave or on stove top.

Thu, 16 Jul 2026 00:00:00 GMT

Sweet Potato, Chicken and Cheddar Salad

Ingredients

6 sm. red or yellow onions
2 med. Sweet potatoes
4 -6 cloves garlic crushed
2 tsp. olive oil
12 cups mixed greens
1 cup fresh pineapple chopped
6 oz. chicken breast chopped
2 Tbsp. grated parmesan cheese
Light, low-sugar dressing

Instructions

Preheat oven to 450? F. Peel onions, then cut lengthwise into 4-6 sections, leaving root intact. Cut sweet potatoes into 1-by 3-inch fingers. Spread onions, potatoes, and garlic out on a baking sheet with sides; drizzle with olive oil, tossing to combine. Cover with aluminum foil and roast for 30 min. or until tender. Uncover and continue roasting until vegetables are well caramelized on outside, turning occasionally, about 20 min. longer. Toss greens with dressing to taste. Divide among plates and top with roasted vegetables, pineapple and chicken. Sprinkle with parmesan. Grate cheese on top of each salad.

Thu, 16 Jul 2026 00:00:00 GMT

Savory Zucchini Pancakes (Low-Carb)

Ingredients

4 cups zucchini (grated, skin on)
1/2 cup onion (chopped)
2 eggs
1/4 cup soy flour (can use regular flour if you're not low carbing it!)
1 teaspoon garlic powder (or less depending on your love of garlic)
1/4 cup parmesan cheese (grated)
1/8 teaspoon pepper

Instructions

Grate Zucchini.
Put in colander in sink and let sit for about 30 minutes to drain.
Squeeze out remaining liquid.
Transfer grated zucchini to a large bowl.
Chop onion and add to zucchini.
Add beaten eggs, soy flour, parmesan cheese, garlic powder, salt and pepper.
Mix well.
Form into pancake sized rounds in buttered frying pan or griddle and gently flatten with spattula.
Cook (flipping once) on Medium/medium-low until golden brown on each side.
Keep warm in 250 degree oven (on a plate) until all are finished.
Serve with sour cream as main dish or side dish.
We warmed up some sliced ham in the frying pan and served with the pancakes for a tasty and filling low carb meal!

Thu, 16 Jul 2026 00:00:00 GMT

Low Fat Mini Meatloaves

Ingredients

1 lb ground turkey
1 medium carrot, shredded
1 small zucchini, shredded and squeezed dry
1 small onion, chopped
1/2 bell pepper, finely chopped
1 teaspoon italian seasoning
2 tablespoons Worcestershire sauce
1 slice whole wheat bread
1/4 cup egg substitute or 1 whole egg
1/3 cup tomato ketchup

Instructions

Preheat oven to 400 degrees.
Spray a non-stick muffin tin or silicone muffin pan with nonstick cooking spray.
Crumble the ground meat into a large bowl; add the shredded carrots, zucchini, onion and green pepper.
Add the Italian seasoning and Worcestershire sauce.
Mix ingredients lightly with a fork.
Place the bread in a blender and process until fine crumbs; add the crumbs to the meat mixture along with the egg substitute or egg.
Mix ingredients with a fork until well blended.
Separate mixture into 6 equal portions and place in prepared pan, top with ketchup and bake in oven for 25 to 30 minutes or until done.
Serve immediately with Creole Sauce or allow the meatloaves to cool completely and place in a plastic bag, label, date and seal.
When ready to prepare the frozen meatloaves, remove what you need from plastic bag, place in refrigerator overnight and reheat in oven or microwave until warm.

Thu, 16 Jul 2026 00:00:00 GMT

Bear Stew Recipe

Ingredients

3 lb. of bear meat
5 quart slow cooker
16 oz. of package frozen peas
2 thinly sliced large onions
2 lb. of small red potatoes, quartered
1 package of sliced celery
1 lb. of baby carrots
1 24 oz. of package small whole mushrooms
2 packages of onion gravy mix
2 tsp. of Worcestershire sauce
1 bottle of regular or hickory marinade
1/2 tsp. of thyme
1/2 tsp. of salt
1 tbsp. of bacon bits
2 tsp. of crushed garlic
2 beef bouillon cubes dissolved in
1/2 c. of water
1 c. of Madeira or red wine

Instructions

First you want to marinate meat approx. 24 to 36 hours in marinade
Now you can boil potatoes until half cooked.
Then you want to drain potatoes and place in a 5 quart slow cooker.
You can combine celery, carrots, mushrooms, onion gravy mix, peas, onions, Worcestershire sauce, thyme, salt, bacon bits, garlic and bouillon.
This needs to be mixed well and cook on low setting for about 12 hours.
Now you can add wine and cook for another 2 hours.
Serve.

Thu, 16 Jul 2026 00:00:00 GMT

Cheesy Sausage, Egg, and Hash Brown Casserole

Ingredients

3 tablespoons olive oil, divided
8 ounces ground pork sausage
1 sweet onion, diced (2 cups)
1 poblano chile, seeded and chopped (1 cup)
1 red bell pepper, seeded and chopped (1 cup)
1.5 teaspoons kosher salt, divided
2 cups refrigerated diced potatoes (such as Simply Potatoes)
.75 teaspoon garlic powder
4 ounces Gruyère cheese, shredded (about 1 cup), divided
4 ounces extra-sharp Cheddar cheese, shredded (about 1 cup), divided
5 large eggs
.25 cup heavy whipping cream
1 tablespoon minced fresh chives

Instructions

Preheat oven to 425°F with oven rack about 6 inches from heat. Heat 1 tablespoon of the olive oil in a 10-inch cast-iron skillet over medium-high. Add sausage. Cook, breaking up sausage into pieces with a wooden spoon, until golden brown and just cooked through, about 4 minutes. Remove sausage to a medium bowl with a slotted spoon; set aside. Do not wipe skillet clean.
Add sweet onion, poblano chile, red bell pepper, and ½ teaspoon of the salt to skillet. Cook over medium-high, stirring occasionally, until onion is tender and peppers have charred in spots, about 8 minutes. Remove with slotted spoon to bowl with sausage. Wipe skillet clean.
Heat remaining 2 tablespoons olive oil in skillet over medium-high. Add diced potatoes to skillet in an even layer. Cook, undisturbed, until browned on bottom, about 5 minutes. Add ½ teaspoon of the salt. Continue cooking, stirring occasionally, until golden brown and crispy on most sides, about 5 minutes. Remove from heat. Return sausage and pepper mixture to skillet, and add garlic powder. Stir to combine. Stir in ½ cup each of the Gruyère and Cheddar cheeses until just combined.
Whisk together eggs, cream, and remaining ½ teaspoon salt in a medium bowl. Pour over mixture in skillet, and tilt pan to allow eggs to distribute. Top with remaining ½ cup each Gruyère and Cheddar cheeses. Bake in preheated oven until eggs have set and cheeses have melted, about 8 minutes. Increase oven temperature to broil, and broil until cheeses have turned golden brown, 2 to 3 minutes. Remove; let stand 5 minutes. Sprinkle with chives. Slice and serve immediately.

Thu, 16 Jul 2026 00:00:00 GMT

Cobb Salad

Ingredients

8 cups romaine lettuce chopped
2 cups carots shredded
2 cups tomatoes diced
1 1/3 cups snap peas chopped
12 slices turkey bacon microwaved & crumbled
4 ounces reduced fat mozzarella cheese grated or diced
3/4 cup Nancy's Reduced Fat Blue Cheese Dressing

Instructions

MICROWAVE turkey bacon (4 to 5 minutes)
LARGE BOWL combine all ingredients except for dressing.
TOP with blue cheese.

Thu, 16 Jul 2026 00:00:00 GMT

Easy Slow Cooker Party Mix

Ingredients

4 cups Wheat Chex
3 cups Cheese crackers
3 cups pretzels
12 oz salted peanuts or mixed nuts
1/4 cup butter or margarine melted
1 tablespoon worchestershire sauce
3/4 teaspoon seasoned salt
1/2 teaspoon onion powder
1/2 teaspoon garlic powder

Instructions

In a slow cooker combine the first four ingredients. Combine the rest of the ingredients in a bowl, mix well. Drizzle over the dry mixture, stir until well mixed. Cover and cook on low for up to 3 hours, stirring every 30 minutes.
Serve warm or at room temperature.
Yield 3 quart

Thu, 16 Jul 2026 00:00:00 GMT

Beef and Veggie Stir Fry- GF by Keith

Ingredients

2 Tablespoons Grape seed oil, or cocoanut oil
2 Cups Beef strips Any beef cut into stir fry size strips or pieces.
1/2 teaspoon Curry powder
1/2 teaspoon Ginger
1 16 oz pkg Frozen Stir fry veggies Your choice
1/4 cup La Choy gluten free soy sauce Or San J makes GF
3 tablespoons red cooking wine, or balsamic vinegar (better)
1 Tablespoon Corn Starch For thickening. add to soy sauce, then add to mixture as needed
1 cup beef broth. (1cup or more as needed. better than water for flavor).
1 Cup brown rice (Brown rice is lower carbs) (or use 1/2 quinoa for even lower carbs). can be microwaved. little butter helps.

Instructions

Cook rice according to pkg directions.
While rice is cooking, Cut beef into stir fry sized strips. Fry medium high in hot oil and wine.
Add spices.
Add balsamic vinegar. Continue slow cooking, 10-12 minutes. When meat is browned, Add frozen veggies, and beef broth. Continue cooking on med high heat, until veggies are defrosted, and soft.
Stir corn starch into soy sauce to make a slurry. Add more soy sauce or vinegar if it's too thick.
Add corn starch mixture slowly to meat and veggies to thicken sauce, stirring continuously. If it becomes too thick, add more beef broth and wine.
Continue cooking on low, until veggies are soft and done, and sauce is thickened, about 5 minutes.

Thu, 16 Jul 2026 00:00:00 GMT

Buckwheat Chicken Lasagna Recipe

Ingredients

3 handfuls diced chicken breast
3-4 heads of roasted garlic
1 roasted onion
some chopped celery to you liking
1 1/4 cup canned spaghetti sauce
dried basil to taste
pepper to taste
1 cup buckwheat groats
2 cups boiling water
1 cup lowfat cottage cheese
1 egg
basil to taste
mozzarella cheese
parmesan cheese

Instructions

Put 1st 7 ingredients in saucepan and simmer for 20 minutes or more.
Put groats in sauce pan and pour in boiling water. Simmer for 15-20 minutes. Take off heat and let set until water is absorbed.
Mix next 3 ingredients.
In an 8x8 casserole dish, put in half of the chicken mixture.
Put all cottage cheese mixture next.
Put 1/2 groats next.
Top w/ some mozz cheese (I used a handful)
Next use the rest of chicken mixture
Top w/ the rest of the buckwheat groats and
top w/ some parm cheese.
Cook at 350F for 30 minutes

Thu, 16 Jul 2026 00:00:00 GMT

'mpanatigghi (sicilian Chocolate-meat Cookies) Recipe

Ingredients

FOR THE DOUGH:
- 2 1⁄2 cups Italian soft grain '00' flour (13 ½ oz.), plus more for dusting
- 1⁄3 cup sugar
- 8 tbsp. (1 stick or 4 oz.) cold unsalted butter, cut into cubes
- 9 large egg yolks
FOR THE FILLING:
- 1 tbsp. vegetable oil
- 4 1⁄2 oz. fatty ground beef
- 1⁄4 tsp. kosher salt
- 4 1⁄2 oz. whole almonds (¾ cup)
- 2 oz. Sicilian candied fruit (orange, squash, and pear), finely chopped (½ cup total)
- 2 oz. bittersweet chocolate, finely chopped
- 2 oz. sugar (3 Tbsp. plus 2 tsp.)
- 1⁄2 tsp. ground cinnamon
- 1⁄2 tsp. ground nutmeg
4 large egg whites
- 1 large egg
- Powdered sugar, for dusting

Instructions

1. In the bowl of a food processor, add the flour, sugar, and butter and pulse until the butter has broken down into large pea-sized pieces. Add the egg yolks and 3 tablespoons of ice-cold water and pulse until the dough naturally pulls away from the sides, pulsing in more water, 1 tablespoon at a time as needed to make a cohesive mass.
2. Transfer the dough onto a clean work surface and press it into a disk about 6 inches in diameter. Wrap tightly in plastic wrap and refrigerate for at least 6 hours or overnight.
3. Meanwhile, make the filling: In a medium skillet, heat the oil over medium-high heat. When the oil shimmers, add the beef and salt and cook, stirring frequently. until the meat is browned and cooked through, about 5 minutes. Transfer the beef and any grease to a heat resistant bowl and set aside to cool completely.
4. In the clean bowl of the food processor, add the almonds and pulse until they are coarsely chopped. Add the chopped candied fruit, chocolate, and sugar, then continue pulsing until the ingredients have the consistency of a coarse, moist meal, about 30 seconds. Add the cooled beef, cinnamon, and nutmeg and pulse 2–3 times to combine. Transfer the filling into a large bowl and stir in the egg whites to combine. Set aside.
5. Preheat the oven to 350°F and line 2 large baking sheets with parchment paper. Unwrap the dough and lightly flour a third large sheet of parchment paper and a rolling pin. Place the dough on the floured parchment and roll it out to an even sheet ⅛ of an inch thick. Using a 2-inch round cutter, cut the dough into 32 circles. Add 1½ teaspoons of the filling to the top third of each circle. Use a paring knife to cut a 1-inch slit horizontally into the center of the bottom third of each circle. Fold each circle in half, pressing the air out with your thumbs and evening the filling out within each cookie (it is fine if some of the filling peeks out through the cut in the dough). Crimp the edges with a fork or your fingers to seal them, then transfer the cookies, cut side up, to the lined baking sheets, taking care to leave at least 1½ inches between each cookie.
6. In a small bowl, beat the egg with 1 tablespoon cold water. Brush the top and sides of each cookie with the egg wash, then bake, rotating the baking sheets once halfway through, until the edges of the cookies are a light golden brown, 15–17 minutes,.
7. Remove the baking sheets and let the cookies cool on the sheets for 5 minutes. Then transfer the cookies to a wire rack to cool completely. Once fully cooled, dust with powdered sugar and serve....CON GUSTO!

Thu, 16 Jul 2026 00:00:00 GMT

Sloppy Joe bake

Ingredients

500g pack lean minced beef
2 onions , roughly chopped
2 tsp olive oil
2 tsp ground cumin
1-2 tsp mild chilli powder , depending on whether you like it spicy
400g can chopped tomato
600ml beef stock
1 garlic baguette, split into slices

Instructions

Brown the mince in a non-stick pan for a few mins, then tip into a bowl. Whizz the onions in a food processor until finely chopped (or roughly grate if you don’t have one). Tip into the pan with the oil, then cook for 2-3 mins until soft. Add the spices, cook for 1 min. Return the mince to the pan with the tomatoes and stock, then bring to a boil. Simmer for 20 mins.
Heat oven to 200C/fan 180C/gas 6 and spoon the mince into an ovenproof dish. Arrange the baguette slices over the mince, then bake for 12 mins until the bread is crisp on top.

Thu, 16 Jul 2026 00:00:00 GMT

Atkins Creamy Spinach Soup

Ingredients

2 tablespoons unsalted butter
3/4 cup onion, finely chopped
1 teaspoon garlic, chopped
20 ounces frozen chopped spinach, thawed and drained
3 (14 1/2 ounce) cans chicken broth, reduce sodium
2 cups heavy cream
1/2 teaspoon nutmeg, freshly ground
salt
fresh ground black pepper

Instructions

In a large stockpot, melt butter over meium heat. Add onion and saute until softened, about 4 minutes. Add garlic and saute until aroma is released, about 30 seconds. Add spinach and broth and simmer 5 minutes to allow flavors to blend. Puree soup in blender and batches and return to pot. Add cream and cook until heated through. Finish with nutmeg and season to taste with salt and pepper.

Thu, 16 Jul 2026 00:00:00 GMT

Salisbury Steak

Ingredients

1 pound ground meat of your choice
1/3 cup dry breadcrumbs
1/2 teaspoon salt
1/4 teaspoon pepper
1 egg
1 large onion sliced
1 can (14.5 ounces) condensed beef broth
1 can (4 ounces) mushrooms drained
cooking spray
2 tablespoons cold water
2 teaspoons cornstarch
Nutrition:Per serving using extra lean ground beef 27 grams protein, 21 grams fat, 6 grams carbohydrate and 1 gram dietary fiber.
Per serving using lean ground pork: 354 calories 24 grams protein, 25 grams fat, 6 grams carbohydrate and 1 gram dietary fiber.
Per serving using ground white meat poultry: 225 c 25 grams protein, 11 grams fat, 6 grams carbohydrate and 1 gram dietary
fiber.

Instructions

Mix ground meat, breadcrumbs, salt, pepper and egg: shape into four equal size patties. Over medium-high heat, cook patties in 10-inch skillet sprayed with cooking spray. Turn patties occasionally cooking until brown, about 10 to 12 minutes. Remove to a plate and tent loosely with foil to keep warm. Drain excess fat from skillet. Add onion, broth, and mushrooms, cook and stir to bring browned bits up from pan. In a small bowl whisk together water and cornstarch, then whisk cornstarch mixture into onion mixture, still cooking over medium-high heat. Return patties to pan and simmer about 10-minutes until sauce reduces, and meat patties are cooked and tender. Serve meat patties with 1/4 cup of sauce per serving. Note: Below nutrition data is provided for ground beef, pork, and white meat poultry: 1 meat patty with 1/4 cup sauce.
Nutrition:Per serving using extra lean ground beef: 321 calories, 27 grams protein, 21 grams fat, 6 grams carbohydrate and 1 gram dietary fiber.
Per serving using lean ground pork: 354 calories, 24 grams protein, 25 grams fat, 6 grams carbohydrate and 1 gram dietary fiber.
Per serving using ground white meat poultry: 225 calories, 25 grams protein, 11 grams fat, 6 grams carbohydrate and 1 gram dietary
fiber.

Thu, 16 Jul 2026 00:00:00 GMT

Breakfast Hash with Tomatoes

Ingredients

1/2 tsp Olive oil
3 tbsps Onion - minced
2 tbsps Green pepper - minced
3 tbsps Mushrooms - minced
3 oz Cooked beef sirloin steak - or any leftover meat minced
1/4 cup Cooked steel cut oats
1 tsp Worcestershire sauce - To taste
Salt and Pepper - To Taste
2 Tomatoes - sliced
1 Orange

Instructions

Spray a sauté pan with cooking spray and heat to medium. Add oil, onion, green pepper and mushrooms, cook until tender. Add cooked meat, cooked oats, spices and Worcestershire sauce to sauté pan. Cook, stirring until heated through. Plate with sliced tomatoes. Have your orange on the side.
Nutritional facts per serving: Calories 351; Protein 28g; Total Fat 12g; Carb. 37g; Fiber 8g

Thu, 16 Jul 2026 00:00:00 GMT

Apple Breakfast Bars

Ingredients

1 1/2 cups quick-cooking rolled oats
1/4 cup whole wheat flour
2/3 cup dates, chopped
1/2 cup walnuts, chopped
1/2 teaspoon sea salt
1/4 cup orange juice
1 1/2 cups raw apples, shredded

Instructions

Combine all ingredients. Let stand 10 minutes. Press mixture into 8" x 8" baking dish. Bake at 375 until lightly browned, about 25 minutes. Loosen with spatula, and cut into bars while warm. Serve hot for breakfast or snack **Freezes Well**.

Thu, 16 Jul 2026 00:00:00 GMT

Cold or Hot Sweet Potato and Carrot Soup

Ingredients

1 1/2 cups vegetable stock, strong dark
3 spring onions, garden fresh
1 tablespoon fresh ginger, sliced very fine
1/2 teaspoon ground cloves or 1 whole clove
1/4 teaspoon ground mexican cinnamon
1/8 teaspoon ground nutmeg or 1/8 teaspoon mace
1 large sweet potato, peeled and diced fine
1 1/2 cups carrots, sliced, fresh, cooked
1 1/2 tablespoons maple pecan syrup or 1 1/2 tablespoons pure maple syrup
1 cup soymilk, to consistency
romano cheese (your choice) (optional) or soy cheese (optional)
1/4 teaspoon orange zest

Instructions

Take 1/4 cup of the broth and sauté the onions and ginger until tender adding the cloves, cinnamon and nutmeg.
Add the sweet potato, cut fine to reduce cooking time. IF you haven't cooked the carrots with a bit of water and pepper add them now also again cut fine to reduce cooking time.
Cook for about 8 to 10 minutes or until the potatoes and carrots are soft. Remove from heat and blenderize. DO not stick your wooden spoon too far down in the blender while running or you will ruin a perfectly good antique spoon and add fiber. This is called stupid at least for this cook. However it might add an extra flavor to the dish if the spoon is seasoned properly but NOT recommended.
After pureeing, return to the saucepan and add the soy milk to consistency. You will know when honest. You want a thick rich soup. Taste, add the orange zest then add the cheese, optional btw and taste again then add salt or pepper if you think you need them.
Serve heated in winter or chill in summer.

Thu, 16 Jul 2026 00:00:00 GMT

Buffalo Ranch Chicken Pasta

Ingredients

2 boneless skinless chicken breasts
Cooking spray
1 bottle buffalo sauce
1 packet ranch seasoning mix, divided
1 stick butter
1 8-oz. package low-fat cream cheese
1 1/4 c. whole milk
1/2 lb. pasta
2 tbsp. sliced green onions

Instructions

Place chicken breasts in a gallon-sized resealable plastic bag, along with 1/4 cup buffalo sauce and 1/2 packet ranch seasoning. Close bag and toss until chicken is thoroughly coated.
Grease a large skillet with cooking spray. Add chicken and cook over medium heat, 6 to 8 minutes per side.
In a medium-sized saucepan, melt butter, then add 1/4 cup buffalo sauce and cream cheese, whisking to combine. Slowly add in milk, whisking constantly. Add remaining ranch seasoning and keep whisking until a sauce has formed. (It will thicken as it cools.)
In a large pot of boiling salted water, cook pasta according to package instructions. Drain, then toss in sauce. Dice chicken into bite-sized pieces and toss into pasta mixture.
Garnish with green onions before serving.

Thu, 16 Jul 2026 00:00:00 GMT

Corn chowder with bacon

Ingredients

2 slices bacon chopped
2 tablespoons butter
1 1/2 whole yellow onion diced
5 ears corn shucked, about 4 cups
2 whole Chipotles, canned in adobo sauce finely diced
1 can diced green chiles 4 ouncesq
32 ounced Low sodium chicken broth
1 1/2 cup Heavy whipping cream
1/2 teaspoon kosher salt to taste
3 tablespoons corn meal or masa
1/4 cup water

Instructions

(Carefully) slice the corn kernels off the cob. Set aside.
Add bacon pieces to a pot or dutch oven over medium heat. Cook for a couple of minutes. Throw in diced onion and stir, cooking the onion for 3 to 4 minutes. Add butter and melt. Add corn. Stir and cook for one minute. Add both kinds of chilies and stir.
Pour in chicken broth and cream. Add salt. Stir and bring to a boil. Reduce heat to low.
Combine cornmeal (or masa) with water. Stir to combine, then pour into the chowder. Cover and cook for 15 minutes over low heat. If chowder needs more thickening, add another tablespoon of cornmeal mixed with water. Cook for another ten minutes.
Serve with crusty sourdough bread or in a bread bowl. Absolutely yummy!

Thu, 16 Jul 2026 00:00:00 GMT

Low Fat Lower Carb Turkey Lasagna ( Whole Wheat Lasagna Noodles)

Ingredients

1 lb extra lean ground turkey
44 ounces Hunts tomato sauce (1 large 29oz. can, 1 medium 15 oz. can)
1 cup chopped green pepper
1/2 cup chopped onion
2 tablespoons oregano
1 tablespoon chopped fresh parsley
1 teaspoon nutmeg
1/2 teaspoon garlic powder
1 teaspoon sugar (used to remove acid from tomato sauce, Splenda won't work)
2 tablespoons Splenda sugar substitute
1 (8 ounce) box hodgson mill whole wheat lasagna noodles (or other brand)
1 (10 ounce) box frozen chopped spinach
30 ounces about 4 cups polly-o fat-free ricotta cheese
8 ounces sargento shredded reduced-fat mozzarella cheese
1/4 cup grated locatelli romano cheese
1 cup egg substitute
1 teaspoon salt
1/4 teaspoon ground black pepper

Instructions

Brown meat in large (>3qt) saucepan, drain.
Add pepper and onions, tomato sauce, oregano, parsley, nutmeg, garlic powder, sugar, and Splenda. Simmer for 1 hour. Meanwhile, continue with next 3 steps.
Cook spinach according to directions, drain well and let cool a little.
Cook lasagna according to package directions, drain. (Separate noodles and lay out flat on wax paper or aluminum foil to keep pieces from sticking together as they cool.).
Combine ricotta, romano, 1.5 cups of the mozzarella, egg substitute, spinach, salt and pepper for filling.
In a 13"x9" baking pan, pour a thin layer of sauce to cover the bottom. Arrange 3-4 pieces (1/3 box) of lasagna lengthwise over sauce. Spread 1/3 cheese filling over noodles, then another layer of sauce. Repeat layers of lasagna, filling and meat sauce.
Cover with aluminum foil. Bake at 350 for 30 minutes or until hot and bubbly.
Remove aluminum foil, sprinkle remaining 1/2 cup mozzarella. Bake uncovered about 10 minutes longer or until lightly browned.
Allow to stand for about 10 minutes before cutting for easier handling.
Obviously, you can substitute whatever brands you can find, but using the brands listed above, each piece (1/12 recipe) has about 285 calories, 5g fat, 24g carbs, and 32g protein.

Thu, 16 Jul 2026 00:00:00 GMT

Savory Dinner Chowder (With Tiny Meat Balls)

Ingredients

3/4 c Water
1 ds Pepper
1/2 lb Ground lamb or beef
2 c Shredded lettuce
3 c Cold water
1/2 ts Sugar
1 c Sliced carrots
1 cn (No. 2) tomatoes (2 1/2
1 Egg slightly beaten
1 c Coarsely sliced celery
2 tb Margarine or shortening
2 tb Onions chopped
1 c Coarse cracker crumbs
1 1/2 ts Salt
2 tb Chopped parsley
1/3 c Rice
1 md Sized bay leaf
1 sm Onion; sliced

Instructions

combine all ingredients except the rice. Heat to boiling: add rice and SIMMER for 20 minutes or until rice is tender. Stir frequently with a fork. MEAT BALLS: Saute onion in 1 tablespoon of the margarine for 10 minutes or until lightly browned. Add water and bay leaf and SIMMER for 3 minutes. Remove bay leaf and pour cracker crumbs into onion mixture and stir well: allow to cool. Add remaining ingredients and mix thoroughly. Allow to stand 10 or 15 minutes. Form into small balls and pan-fry over medium heat in the remaining margarine. Turn frequently to brown on all sides. Reduce heat, cover, and SIMMER for 5 minutes. Add meat balls to finished chowder and SIMMER 5 minutes. Do not add fat from lamb left in skillet. 4 servings Posted to recipelu-digest Volume 01 Number 349 by ncanty@juno.com (Nadia I Canty) on Dec 8, 1997

Thu, 16 Jul 2026 00:00:00 GMT

Scalloped Potatoes with Goat Cheese And Herbs De Province

Ingredients

1 1/2 cups Heavy whipping cream
1 1/2 cups Chicken broth
1 cup Dry white wine
1 cup Water
4 teaspoons Herbs de Province
1 teaspoon Dried basil or 1 Tablespoon fresh chopped
1 teaspoon Dried thyme or 1 Tablespoon fresh chopped
1 teaspoon Dried rosemary or 1 Tablespoon fresh chopped
1 teaspoon Dried oregano or 1 Tablespoon fresh chopped
2 cloves Garlic finely diced
1/2 cup Shallots diced
Salt and pepper to taste
4 pounds Red potatoes thinly sliced
8 ounces Herbed goat's chesse regular would be fine too
1/4 cup Butter
1/4 cup Flour

Instructions

Preheat oven to 400F. Butter 13x9x2 glass baking dish. Combine the cream, broth, wine, water, spices, garlic, shallots, salt & pepper. Bring to a boil over med-high heat and add potatoes. Cover; reduce heat to medium and simmer for 5 minutes. Strain out the potatoes with a spider or use a colander reserving the cream liquid. Return the liquid to the pan and stir in 4 oz of the goat's cheese. Once the goat's cheese had melted remove it from the pan. In the same pan you just used over medium heat, put in a 1/4 cup of butter (1/2 stick) and melt. Once it is melted stir in a 1/4 cup of flour. Turn the heat up to high and stir in the the cream mixture whisking constantly. Let the sauce go for 2-3 minutes stirring constantly until it is thick and bubbly. Layer some of the sauce into the bottom of the baking dish. Layer on 1/3 of the potatoes, then salt and pepper them and add more sauce and repeat. until you have 3 layers of potatoes and 4 layers of sauce. Cover with foil and bake for 15 minutes. Uncover and bake for 50 minutes until golden brown and bubbly. Remove from oven and dot with the remaining goat's cheese. Return it to the oven for another 3-5 minutes until the cheese is melted and beginning to brown. Remove from the oven and cool for 15 minutes before serving.

Thu, 16 Jul 2026 00:00:00 GMT

Rib Eye Steak with Blue Cheese Butter and Walla Walla Onion Rings

Ingredients

2 1-pound rib-eye steaks (each about 1 to 1 1/4 inches thick)
Kosher Salt
3 tablespoon unsalted butter room temperature
3 tablespoon American blue cheese (such as Maytag), crumbled room temperature
1 1/2 teaspoon lemon peel finely grated
1 1/2 teaspoon Italian parsley chopped
1 1/2 teaspoon black pepper
1 cup cake flour
1/2 teaspoon kosher salt
1/4 teaspoon baking powder
1/2 cup beer
2 tablespoon vodka
Canola or peanut oil (for deep frying)
1 large (about 12 oz) Walla Walla onion or other sweet onion (such as Vidalia or Maui) cut into 1/3-inch-thick rounds, separated into r

Instructions

For steaks:
Sprinkle steaks on both sides with coarse salt and freshly ground black pepper. Place on plate; cover and chill overnight.
Blue cheese butter:
Using fork, mix all ingredients in small bowl. Season with freshly ground black pepper. DO AHEAD: Can be made 1 day ahead. Cover; chill. Let stand at room temperature 1 hour before using.
Prepare barbecue (medium-high heat). Grill steaks to desired doneness, 4 to 5 minutes per side for medium-rare. Transfer steaks to cutting board; let rest 5 minutes.
For walla walla onion rings:
Meanwhile, whisk flour, coarse salt, and baking powder in medium bowl. Add beer and vodka; whisk just until blended. Pour enough oil into heavy large pot to reach depth of 2 inches. Attach deep-fry thermometer to side of pot; heat oil over medium heat to 350F. Working with 2 onion rings at a time, dip onion rings into batter; shake off excess. Gently drop onion rings into hot oil; fry until deep golden, adjusting heat to maintain temperature, 2 to 4 minutes. Transfer onion rings to paper towels. Repeat with remaining batter and onion rings.
Cut steaks in half across grain. Place 1 steak half on each of 4 plates. Top with blue cheese butter and onion rings.

Thu, 16 Jul 2026 00:00:00 GMT

Ukrainian Prockus (Stuffed Cabbage - Low Carb)

Ingredients

2 (16 ounce) cans jellied cranberry sauce (jelled not whole)
2 (16 ounce) cans tomato sauce
2 cups tap water
1/4 cup warm water
1/2 cup Splenda granular
1 cup white raisins
1 large green cabbage or 2 medium cabbage
2 lbs ground beef
1 egg
3 saltine crackers
1 medium onion (grated)
1 tablespoon ketchup
salt and pepper

Instructions

Combine the cranberry sauce, tomato sauce, 2 cups tap water, and Splenda and bring to boil.
Reduce to a simmer and add white raisins.
Simmer 5 minutes.
Core the head or heads of cabbage and place into large pot.
Cover with water and bring to boil.
Cover the pot and cook 10 to 15 minutes.
Remove from hot water.
Cover the cabbage with cold water and separate the leaves. I use only the larger leaves to go completely around the meatballs.
In a mixing bowl, place the raw ground beef, 1 egg, 3 saltine crackers that are soaked and squeezed dry, grated onion, 1/4 cup warm water, 1 tablespoon ketchup, salt and pepper.
After mixing the meat mixture well, form into meatballs and wrap each meatball in a cabbage leaf rolling them closed, and place them into a deep roasting pan.
Cover with the sauce mixture.
Cover with a lid or heavy duty aluminum foil and bake in a pre-heated 375 degree oven for an hour.
You can either serve immediately or freeze until needed.
NOTE: I usually make a double amount of sauce to use over mashed potatoes, because it is so delicious.

Thu, 16 Jul 2026 00:00:00 GMT

Delicious Low-Carb Meatloaf

Ingredients

1 lb ground turkey
1 egg
3/4 cup kraft low-carb barbecue sauce
1/4 cup Worcestershire sauce
1 1/2 cups parmesan cheese (from the green can)
2 slices toasted and chopped low-carb bread (found at all grocery stores)
1 (1 ounce) packet dry onion soup mix
5 baby dill pickles, chopped (optional)
1/2 teaspoon black pepper

Instructions

Mix all ingredients together with hands and mold into a loaf.
Bake on pizza sheet for 1 hour on 350°F or until cooked through, about 45 minutes into cooking process.
Cover with desired amount of low-carb barbecue sauce and finish cooking.

Thu, 16 Jul 2026 00:00:00 GMT

Low Carb Broccoli Bacon Salad

Ingredients

1 bunch fresh broccoli, finely chopped (raw, about 1 pound)
1/2 cup red onion, finely chopped
3/4 cup mayonnaise
2 tablespoons white vinegar
2 tablespoons Splenda sugar substitute (1/8 teaspoon plus 16 drops of liquid Splenda)
12 ounces bacon, chopped and fried until crisp,drain on paper towels
1/4 cup sunflower seeds (optional-peanuts or cashews may also be used)

Instructions

Put the broccoli and onion in a large bowl.
Mix the mayonnaise, vinegar and Splenda; pour over broccoli and mix well.
Just before serving, stir in the bacon and sunflower kernels.

Thu, 16 Jul 2026 00:00:00 GMT

Low-Carb Breakfast Hash

Ingredients

6 slices bacon, cut into 1" pieces
1 onion, chopped
1 red bell pepper, chopped
1 large head of cauliflower, chopped
kosher salt
Freshly ground black pepper
1/4 tsp. smoked paprika
3 tbsp. water
2 cloves garlic, minced
2 tbsp. finely chopped chives
4 eggs
1 c. shredded Cheddar cheese

Instructions

In a large nonstick skillet over medium heat, fry bacon until crispy. Turn off heat and transfer bacon to a paper towel-lined plate. Keep most of bacon fat in skillet, removing any black pieces from the bacon.
Turn heat back to medium and add onion, bell pepper, and cauliflower to the skillet. Cook, stirring occasionally, until the vegetables begin to soften and turn golden. Season with salt, pepper, and paprika.
Add 2 tablespoons of water and cover the skillet. Cook until the cauliflower is tender and the water has evaporated, about 5 minutes. (If all the water evaporates before the cauliflower is tender, add more water to the skillet and cover for a couple minutes more.)
Take off the lid, then stir in the garlic and chives and cook until the garlic is fragrant, about 30 seconds. Using a wooden spoon, make four holes in the hash to reveal bottom of skillet. Crack an egg into each hole and season each egg with salt and pepper. Sprinkle cheese and cooked bacon bits over the entire skillet. Replace lid and cook until eggs are cooked to your liking, about 5 minutes for a just runny egg. Serve warm.

Thu, 16 Jul 2026 00:00:00 GMT

Meatball pasta bake

Ingredients

1 400g tin of chopped tomato
1 onion, chopped
2 garlic cloves, chopped
1 tsp oregano, chopped
1 tbsp of red pesto
250g of broccoli, chopped into even florets
80g of cheddar, grated
20g of Parmesan, grated
1 tsp butter, for greasing
4 tbsp of olive oil
1 pinch of salt
400g of pork mince
4 slices of white bread, broken up
1 egg
1 tbsp of parsley, chopped
1/2 tsp garlic, chopped
1 tbsp of barbecue sauce
1 pinch of salt
1 pinch of pepper
250g of penne pasta
1 pinch of salt

Instructions

Preheat the oven to 180°C/gas mark 4. Grease a large gratin dish with the butter and set aside until needed
Place a large frying pan over a medium heat and add oil. Once hot, add the onion and garlic and cook until lightly coloured
Add the oregano, chopped tomatoes and pesto to the pan, leave to simmer for 5 minutes
Meanwhile, cook the pasta in salted boiling water as per the packet instructions. Drain and set aside
Mix all the meatball ingredients together with a large spoon. Shape into small balls
Add the meatballs to the sauce, turn down the heat and simmer for 10 minutes
Meanwhile, in a pot of boiling salted water, cook the broccoli for 2-4 minutes until slightly tender
Remove with a slotted spoon and plunge into ice water - this will stop the cooking process. Drain and set aside
Mix the meatballs and sauce in a large bowl with the drained pasta, broccoli and 3/4's of the Parmesan and cheddar
Transfer the mix to a gratin dish and sprinkle the remaining cheese over the top
Place in the oven for 15 minutes, or until the bake is piping hot and the top has a golden brown crust. Serve immediately

Thu, 16 Jul 2026 00:00:00 GMT

Picnic Pasta Salad -- One Dish Meal

Ingredients

1 lb macaroni, cooked and cooled (or other preferred pasta)
1 -2 cup diced ham (ham you cut from a real ham is leaner than lunch meat ham or other processed ham products)
1/2 lb diced swiss cheese or 1/2 lb diced provolone cheese
1/4 cup minced sweet onion (optional)
1 lb frozen green beans, cut in 1-inch pieces
4 -6 hard-cooked eggs, chopped
12 ounces marinated artichoke hearts, drained and chopped
1/4 cup cider vinegar
1/4 cup olive oil or 1/4 cup canola oil
1/4-1/2 cup mayonnaise
1/2 teaspoon italian seasoning
1 teaspoon prepared mustard (I prefer Heinz brown)
1/4 teaspoon celery seed

Instructions

Mix all salad ingredients together in a large bowl.
Whisk dressing ingredients together until smooth and well-blended.
Toss salad ingredients with dressing until well-blended.
Let sit, refrigerated, at least 4-6 hours, preferably overnight.
Note: Additional vegetables can be added substituted if desired. Frozen broccoli florets or chopped cucumber are particularly good. But if you add a lot of extra veggies you might need an extra half batch of dressing.
Note: It is not necessary to thaw the frozen veggies if making it the night before.
Note: Fresh beans, snapped to size, can be used raw for a crisper texture or they can be blanched and cooled first.

Thu, 16 Jul 2026 00:00:00 GMT

Lower-Carb Stuffed Mushrooms with Goat Cheese & Bacon

Ingredients

1 pound Cremini mushrooms
4 slices Bacon
4 each Green onion sliced thinly
1/2 teaspoon Salt
1/4 teaspoon Black pepper ground
4 ounces Goat Cheese
1 teaspoon Tyme leaves fresh
2 slices Bread (Low Carb)
1/4 cup Water

Instructions

Remove stems from mushrooms. Finely chop stems and set aside.
Cook the bacon in a skillet until crisp and brown. Using a slotted spoon, drain cooked bacon on paper towels. In the bacon fat, saut? the chopped mushroom stems and the scallions until soft, about 3 minutes over medium heat.
In the meantime, place the bread slices in a food processor fitted with the metal blade. Pulse the bread until fine crumbs form, set aside. Preheat oven to 350 degrees.
In a bowl, combine the goat cheese, bacon, saut?ed mushroom stems and scallions, salt, pepper and thyme leaves. Place a rounded teaspoon-full into the cavity of each mushroom and sprinkle with bread crumbs.
Place the filled mushroom caps in a baking dish along with the hot water and transfer to the oven. Bake for 20 - 25 minutes or until when the tip of a knife is inserted into the thickest part of the mushroom feels soft and offers no resistance.

Thu, 16 Jul 2026 00:00:00 GMT

Low Carb Crockpot Lasagna

Ingredients

1 lb ground turkey
1 (5 ounce) package of hormel turkey pepperoni
1 (26 ounce) jar pizza sauce (no added sugar)
1 tablespoon garlic powder
2 tablespoons parsley
1 medium zucchini, shredded (about 8-10-inch long)
3 cups fresh spinach
2 cups cottage cheese
3 cups shredded mozzarella cheese
1/2 cup parmesan cheese

Instructions

Brown hamburger in skillet and drain.
Wipe 6 quart crockpot with oil.
Spread a thin layer of pizza sauce in bottom of crockpot.
Spread 1/2 of hamburger over the sauce.
Stir remaining pizza sauce into hamburger, along with garlic powder and parsley.
Layer half of the zucchini and spinach over hamburger.
Top with 1/2 of the cottage cheese, spreading evenly.
Sprinkle with 1 Celsius of Mozzarella cheese.
Top with 1/2 of hamburger mixture, spreading evenly.
Then top with veggies and the rest of the cottage cheese.
Sprinkle with the rest of the mozzarella cheese and sprinkle Parmesan on top.
Cook on low 3-1/2 to 4-1/2 hours. Let rest for 10 minutes.
Cut into wedges & serve.

Thu, 16 Jul 2026 00:00:00 GMT

Sunday Slow Cooker: Carnitas

Ingredients

2 1/2 pound Lean pork tenderloin or pork shoulder, lean only fat removed
1 each onion diced
4 cloves garlic minced
3/4 tsp salt
1/2 tsp pepper
1 tsp oregano
1 tsp cumin
2 tbs Chipotles, canned in adobo sauce
3/4 cup light beer or light chicken broth
8 low cal Flour tortillas

Instructions

Season the pork with salt and pepper.
Place it in the crockpot.
Mix together the remaining ingredients in a bowl and pour over the pork.
Cook for 6-8 hours on low until the pork is fork tender and easily shreds.
Preheat the oven to 500 degrees. Lay pork out in a single layer on a non-stick baking sheet. Roast for 4-5 minutes until the edges become crispy and toasted.

Thu, 16 Jul 2026 00:00:00 GMT

Breakfast for dinner

Ingredients

2 Slices Bread
1.5 Egg Fried
3 Slices Tomato, beefsteak From Sams
1 Strip Bacon, cut into 8 pieces Jennio turkey bacon
0.5 Tbsp Butter Land o lakes butter, oil
1 Slice Cheese Deli deluxe american 2%
O.25 Cup Avocado
1 Cup Hash browns, shredded Albertsons : H.B. O' Brian

Instructions

1. Cut tomato into slices and set aside
2. Make Hash brown O'Brien in square skillet & keeping turning with spatula until done
3. Make bacon in shallow pan or skillet. Cut in 8 pieces
4. Toast both sides of bread in toaster & butter 1 side of each
5. Cut avocado into slices and set aside
6. Fry eggs in small skillet, leaving yolk runny
7. Pull out deli deluxe cheese from fridge
8. Assemble sandwich from bottom up:
- toast in skillet, butter side down
- bacon pieces
- fried egg
- avocado
- cheese slice
- other toast, butter side up
9. Heat in skillet or toaster oven till both sides are golden
10. Cut sandwich in half and serve with hash browns and tomato slices seasoned
with salt and cracked black pepper.

Thu, 16 Jul 2026 00:00:00 GMT

Barb's Hearty Beef and Vegetable Soup

Ingredients

2 lbs stew meat, cubed
1 large onion, chopped
2 bay leaves
1 tablespoon beef base (such as McCormick)
5 -6 cups water (more water if needed})
2 (14 1/2 ounce) cans tomatoes, chopped
1 stalk celery, diced
1 1/2 cups potatoes, diced
1 cup diced carrot
1 cup green beans, 1 inch long
1/2 cup peas, frozen
1/2 cup corn, frozen
1 cup zucchini, sliced (may use other squash)
2 cups cabbage, chopped
1 teaspoon dried basil
1/3 cup orzo pasta or 1/3 cup other small shell pasta
salt and pepper

Instructions

Brown stew meat in a large stew pot sprayed with cooking spray; add the chopped onion, bay leaves and the water; cook until meat is tender.
Add celery, carrots, potatoes, and cook until just tender.
Add canned tomatoes, green beans, peas, corn, squash, cabbage, basil, salt and pepper to taste.
Let simmer( just bubble) 45 to 55 minutes so that flavors can blend.
Add pasta and cook until pasta is tender, taste & adjust spices.
Serve with your farorite cornbread or crusty bread, enjoy.

Thu, 16 Jul 2026 00:00:00 GMT

Low Carb Flax Bread

Ingredients

1/3 cup of oil
1/2 cup of water
1 teaspoon of salt
1 tablespoon of artificial sweetener
1 tablespoon of baking powder
5 eggs beaten together well
2 cups of flax seed meal

Instructions

First preheat the oven to 350 degrees F.
Mix the Low Carb Bread Ingredients
In a large bowl, pour the flax seed meal, the artificial sweetener, the salt, and the baking powder and mix well.
Now we'll add oil, the water and the eggs and mix those together well. Let this set for two to three minutes to thicken.
Form the Low Carb Flax Bread
Here I have silicon mat on a baking tray. You can use oiled parchment paper. And now we'll pour the batter into the pan, once you have it all there, you can spread this out on your pan to whatever thickness you desire, but it should be at least a 1/2 inch think.
Bake the Low Carb Bread
We'll put this into the oven at 350 degrees for about twenty minutes. And you can pull it out and you just want to push on the bread and if it bounces back a bit it is done. Finally let this cool for about twenty minutes, and then take a spatula or knife and cut the bread as you like.

Thu, 16 Jul 2026 00:00:00 GMT

Low-Fat Oatmeal Protein Pancakes with Cottage Cheese

Ingredients

1/2 cup egg whites
1/2 cup oats
1/2 cup low-fat cottage cheese

Instructions

Blend ingredients until smooth.
Pour approximately 1/4 cup batter for each pancake onto heated griddle or non-stick pan.
When pancake bubbles, flip and cook the other side.

Thu, 16 Jul 2026 00:00:00 GMT

Low Carb Sweet and Sour Chicken

Ingredients

1 -1 1/2 lb boneless chicken, cut up
1 cup white onion (you can leave the chunks big so you can pick them out)
12 ounces diet orange soda (Diet Rite Tangerine works great)
2 tablespoons soy sauce
2 tablespoons white vinegar
1 teaspoon ground ginger
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper
black pepper, to taste

Instructions

Brown chicken and onions in a non-stick pan sprayed with cooking spray.
When chicken is brown, add the remaining ingredients.
Cover and simmer for about 20 minutes until the chicken is tender and thoroughly cooked.
Uncover and reduce liquid until it makes a syrupy sauce.
A little arrowroot powder may be added to thicken the sauce, if desired.

Thu, 16 Jul 2026 00:00:00 GMT

Low-Carb Burger Bowl Recipe by Tasty

Ingredients

12 oz impossible burger meat
1 cup spinach
¼ cup tomato, diced
3 slices kosher dill pickles
1 teaspoon garlic powder
2 teaspoons onion powder
¼ teaspoon salt
1 medium onion, diced
1 avocado
ketchup
dijon mustard, optional

Instructions

In a medium bowl, mix the ground meat, garlic powder, powder, and salt.
In a pan, heat olive oil over medium heat, then add the ground meat. Cover to ensure thorough cooking. Cook meat for 15-20 minutes on medium heat or until cooked through. Stir every five minutes to prevent meat getting dry. While the ground meat is cooking, start preparing the ingredients that are going to be in the bowl.
In a medium bowl, place freshly-washed spinach, tomatoes, onions, and pickles.
When the ground meat is cooked and crumbled, spoon ¼ of ground meat into the bowl, you started to prepare previously.
Drizzle ketchup, mustard, and add half an avocado (based on your preferences), then serve.
Enjoy!

Thu, 16 Jul 2026 00:00:00 GMT

Low Carb Fried Chicken

Ingredients

3 1/2 lbs chicken, washed, brined, dried
2 (1 3/4 ounce) bags bags pork rinds (Oberto Brand microwavable, Nuked and crushed with a rolling pin)
1/2 cup mayonnaise
2 tablespoons cream
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper (OR 4 dashes Tobasco or Frank's)
1/4 teaspoon white pepper
1/4 teaspoon herbes de provence, dried
2 cups Crisco shortening

Instructions

Cut up your chicken into serving pieces, you should get, two legs, two thighs, two wings with some breast meat on them, two breast halves (save the neck and back for stock) and soak in a brine of ¼ cup water and 1 gallon of water for about an hour or two.
Microwave the Oberto pork rinds and cool.
Crush the pork rinds with a rolling pin leaving different sized chunks.
Mix mayonaise, cream, paprika, cayenne, pepper and herbs in a pie plate.
Dry chicken pieces and roll in mayonaise mix, shaking off excess.
Roll in the pork rinds and let dry on a wire rack.
Heat cast iron skillet and melt Crisco over med high heat.
Fry until up to temp, trying to turn only once, drain and eat hot, cold or in between!
Hope you like it.

Thu, 16 Jul 2026 00:00:00 GMT

Low Carb Waffles

Ingredients

2 tablespoons Flax meal
3/4 cup gram flour
1/8 teaspoon Salt
2 teaspoons Splenda
1 teaspoon Baking Powder
1 teaspoon Cinnamon
1/4 cup Egg Substitute - or 1 large egg
3/4 cup Evaporated milk - We use low fat version
2 tablespoons Butter melted

Instructions

Mix the dry ingredients in one bowl and wet ingredients in another. Preheat your waffle maker and lightly spray it with non-stick.
Pour wet ingredients into the dry and mix briefly. A few lumps are OK, so don't over-mix.
Pour 1/2 - 3/4 cup portions of batter onto the waffle maker and bake for 3-4 minutes. When the waffles are golden brown place them in a warm oven to dry slightly while you bake the rest of the batch.
This makes four 7-inch waffles. Serve with sugar free syrup or fresh fruits.
Each waffle contains an estimated:
Cals: 218, FatCals: 102, TotFat: 12g
SatFat: 6g, PolyFat: 2g, MonoFat: 4g
Chol: 29mg, Na: 314mg, K: 379mg
TotCarbs: 16g, Fiber: 4g, Sugars: 2g
NetCarbs: 12g, Protein:10g
You can use melted margarine if you want to shift the fat profile towards MonoFats.

Thu, 16 Jul 2026 00:00:00 GMT

Bacon Cheeseburger Soup - Low(Er) Carb Version

Ingredients

1 lb lean ground beef
6 slices bacon, chopped
1 teaspoon dried basil
1 teaspoon dried parsley flakes
1 teaspoon Frank's red hot sauce
4 cups chicken broth
8 ounces Velveeta cheese (cubed)
1 1/2 cups heavy cream
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup sour cream

Instructions

In a large saucepan, cook beef and chopped bacon until both are browned.
Add chicken broth, basil, parsley, Franks Red Hot Sauce and bring to a boil.
Reduce heat - Cover and simmer for 20 - 30 minutes.
Add Velveeta, heavy cream, salt and pepper and sour cream and stir until Velveeta melts.
Serve in bowls and top with shredded cheese and a teaspoon of sour cream (if desired).

Thu, 16 Jul 2026 00:00:00 GMT

Low Carb Chips

Ingredients

4 egg whites
1/2 c. cheese shredded
to taste seasoning

Instructions

Preheat oven to 400 degrees. Grease a mini muffin tin generously. Whisk egg whites. Add seasonings. Add 1/2 T. egg into each tin cup. Top with a pinch of cheese. Bake 10-20 minutes. Eat immediately, once cooled.

Thu, 16 Jul 2026 00:00:00 GMT

Bacon Ranch Pasta Salad

Ingredients

½ cup mayonnaise
½ cup whole buttermilk
⅓ cup sour cream
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon Worcestershire sauce
½ teaspoon black pepper
¼ cup chopped fresh flat-leaf parsley, divided
¼ cup chopped fresh chives, divided
1 ½ teaspoons kosher salt, divided
1 pound uncooked cavatappi pasta
10 bacon slices, cooked and chopped (about 1 1/2 cups)
2 cups chopped romaine lettuce (from 1 head)
1 pint cherry tomatoes, halved (1 1/2 cups)
3 ounces sharp Cheddar cheese, shredded (about 3/4 cup)
½ cup thinly sliced shallot (from 1 [3 1/2-oz.] shallot)

Instructions

Whisk together mayonnaise, buttermilk, sour cream, garlic powder, onion powder, Worcestershire sauce, pepper, 2 tablespoons of the parsley, 2 tablespoons of the chives, and 3/4 teaspoon of the salt in a medium bowl. Refrigerate ranch dressing until ready to use.
Prepare pasta according to package directions. Toss together cooked pasta, bacon, romaine, tomatoes, Cheddar, shallot, and remaining 2 tablespoons parsley, 2 tablespoons chives, and 3/4 teaspoon salt in a large bowl. Pour ranch dressing over pasta mixture, and toss to coat. Serve immediately.

Thu, 16 Jul 2026 00:00:00 GMT

Low Carb Cheese Sauce

Ingredients

2 tbsp Heavy whipping cream
1/2 cup shredded cheese

Instructions

Microwave for one minute! If the cheese and milk don't combine well, add a bit of mustard to the mix.

Thu, 16 Jul 2026 00:00:00 GMT

Next-level beef cobbler

Ingredients

1kg braising steak , cut into large chunks (beef shin works well)
500ml stout
2 tbsp vegetable oil
2 onions , roughly chopped
6 carrots , cut into large chunks
2 tbsp plain flour
1 beef stock cube
2 tsp golden caster sugar
small bunch of thyme
3 bay leaves
200ml whole milk
1 tsp Marmite (optional)
350g self-raising flour , plus extra for dusting
50g wholemeal flour (or use a total of 400g self-raising flour)
1 tbsp thyme leaves , plus extra to serve
¼ tsp baking powder
100g cold unsalted butter , cut into cubes
150g mature cheddar , grated
1 egg , beaten

Instructions

If you have time, tip the beef into a large bowl, pour over the stout and chill for up to 24 hrs. If you do marinate the beef, drain, then pat dry using kitchen paper before continuing. Reserve the stout.
Heat the oven to 160C/140C fan/gas 3. Heat the oil in flameproof casserole dish over a high heat and brown the beef on all sides (you’ll need to do this in batches). Set aside on a plate. Brown the onions and carrots for 6-8 mins, then scatter in the flour and stir to coat. Return the beef and any resting juices to the casserole, and stir well. Pour in the reserved stout and crumble in the stock cube. Season with salt, pepper and the sugar. Tie together the thyme and bay leaves using kitchen string, drop into the stew and bring to a simmer. Cover and cook in the oven for 2 hrs 30 mins-3 hrs, or until the meat is tender. Remove from the oven and turn up the heat to 220C/200C fan/gas 7.
While the beef cooks, make the topping. Warm the milk and Marmite, if using, in a small pan over a low heat until steaming, then set aside. Tip the flours, thyme, baking powder, butter and a large pinch of salt into a bowl and rub together using your fingers until the mixture resembles breadcrumbs. Mix in 100g of the cheese. Stir in the warmed milk until a dough forms, then tip out onto lightly floured surface and pat out into a 2cm thickness. Stamp out scones using a round cutter or glass, re-rolling the offcuts to get 10 total.
If your stew isn’t close to the rim of the casserole dish, transfer to a pie tin or ceramic baking dish. For the glaze, brush the beaten egg over the scones and arrange on top of the stew, overlapping slightly if needed. Scatter over the remaining cheese and bake for 20-25 mins until deeply golden. Leave to rest for 5 mins, then scatter over some extra thyme leaves and serve from the dish.

Thu, 16 Jul 2026 00:00:00 GMT

SAUSAGE EGG ROLL IN A BOWL- low carb

Ingredients

1 pound ground pork breakfast sausage hot sausage adds a kick
1 bag coleslaw mix or shredded cabbage I like the larger shred, tri-color
4 cloves Fresh garlic, peeled minced
1 tablespoon Ginger minced
1 tablespoon Soy sauce
1/2 cup Green onions chopped and divided
1 tablespoon Sesame Oil
Sauces Chili Garlic, Sambal Oelek or Sriracha

Instructions

Heat a large skillet over medium heat. Add the sausage and cook, stirring often to crumble, until cooked through. Do not drain.
Add the coleslaw mix, garlic, ginger, 1/4 cup green onion and soy sauce to the skillet with the sausage. Cook for 3-4 minutes or until cabbage has softened a bit.
Remove from the heat and top with the rest of the green onions and drizzle with sesame oil.
Serve immediately.
RECIPE NOTES
Add Chili Garlic Sauce or Sambal Oelek while cooking or drizzle with Sriracha before serving, if desired.

Thu, 16 Jul 2026 00:00:00 GMT

Protein Pancake Bites

Ingredients

1 large egg
1 1/2 tablespoons (19g) vegetable oil or 1 1/2 tablespoons (21g) butter melted
2/3 cup (151g) milk or dairy-free milk
1 cup (106g) King Arthur Gluten-Free Protein Pancake Mix
6 to 8 ounces (170g to 227g) bacon cooked until crispy; crumbled
1/2 cup (57g) cheddar cheese shredded divided
1 tablespoon (20g) maple syrup
3/4 cup (128g) berries fresh or frozen; we like blueberries and raspberries
3/4 cup (170g) mashed banana 1 to 2 medium bananas
1/2 cup (85g) mini chocolate chips or semisweet chocolate chips divided

Instructions

Preheat the oven to 350°F. Lightly grease 16 to 24 wells of a mini muffin pan; you’ll make 16 to 18 of the bacon-cheddar or maple-berry bites, or closer to 24 of the banana-chocolate chip bites.
, To make the batter: In a medium bowl, whisk together the egg, oil or melted butter, and milk. Add the mix, whisking until combined; some small lumps are OK.
, To make bacon-cheddar bites: Fold the crumbled bacon and about three-quarters of the shredded cheese into the batter. Scoop a heaping tablespoon of batter into each of the prepared wells (a tablespoon cookie scoop works well here) and sprinkle the remaining cheese on top of each bite.
, To make maple-berry bites: Stir the maple syrup into the batter. Scoop a heaping tablespoon of batter into each of the prepared wells (a tablespoon cookie scoop works well here) and top each bite with two to four berries, depending on their size.
, To make banana-chocolate chip bites: Fold the mashed banana and three-quarters of the chocolate chips into the batter. Scoop a heaping tablespoon of batter into each of the prepared wells (a tablespoon cookie scoop works well here) and top each bite with two or three chocolate chips.
, To bake the bites: Bake the bites for 14 to 18 minutes, until the centers are just set; they won't turn golden brown.
, Remove the bites from the oven and let them cool in the pan until you can comfortably transfer them to a rack to cool.
, Serve pancake bites warm or at room temperature, with or without maple syrup for dipping.
, Storage information: Store leftover bites, well wrapped, in the refrigerator for several days; freeze for longer storage. Bites are best enjoyed warm and can be reheated in a toaster oven or microwave for a quick on-the-go breakfast.

Thu, 16 Jul 2026 00:00:00 GMT

Chili With Cornbread Baked on Top | My Jewish Learning

Ingredients

1 cup cornmeal
2 Tablespoons sugar
2 teaspoons baking powder
1 cup flour
1 Tablespoon apple cider vinegar
1 cup + 2 Tablespoons milk (use soy or rice milk if using beef in chili)
1/2 teaspoon garlic powder
1/2 teaspoon cumin
2 Tablespoons chili powder
2 Tablespoons molasses
1 19 oz cans beans, your choice
12 oz frozen corn
1 poblano chili pepper, seeded and minced
1 teaspoon salt
2 teaspoons unsweetened cocoa powder
1 14oz can tomato sauce
1 14oz can diced tomatoes with juice
1 1/2 cups fake ground beef, crumbled (or real beef, if you want a meat meal)
2 Tablespoons olive oil
1 large green bell pepper, chopped
1 large onion, chopped
1/2 teaspoon salt
2 Tablespoons vegetable oil

Instructions

Preheat oven to 400F. Lightly oil a 9x13" casserole dish and set aside.
In a large saucepan on medium heat, sauté the onions and green peppers in oil until onions are translucent. Add the rest of the chili ingredients and simmer for 5-10 minutes. If using real beef, simmer for at least 15 minutes.
To prepare topping: in a small bowl, while chili is cooking, stir together the milk and vinegar. Set aside.
In a medium bowl, stir together the flour, cornmeal, sugar, baking powder, and salt. Add the oil, and the milk mixture, stirring together gently until just mixed.
Transfer chili from pot to baking dish and spoon biscuit batter evenly on top of chili. Bake, uncovered, for 15-20 minutes.
Garnish with grated cheese, chopped green onions, and sour cream.

Thu, 16 Jul 2026 00:00:00 GMT

Sweet Pineapple Stir Fry (low carb)

Ingredients

2 tablespoons Vegetable oil divided
4 8 oz. New York steaks
3 cloves garlic finely chopped
1 tablespoon Ginger roots finely chopped
1/2 cup Chopped Fresh Pineapple
1 cup Broccoli chopped
1 cup soybean sprouts
2 packets Stevia
1/2 teaspoon Red pepper flakes
1/4 cup low sodium soy sauce
1 tablespoon Balsamic Vinegar
2 teaspoons Sesame Oil
2 cups Uncle Ben's long grain & wild rice cooked

Instructions

Slice the steak into thin slices. Heat a large skillet on medium-high heat; add 1 Tbsp. of the vegetable oil. When the oil is shimmering, add the steak. Stir-fry for 2 minutes, then remove with a slotted spoon and set aside. Add the remaining 1 Tbsp. of oil, along with the garlic, ginger, pineapple, and broccoli. Stir-fry for 3-5 minutes and ad the remaining ingredients; cook until the broccoli reaches desired doneness. Add the steak back in the pan and toss through. Serve the stir-fry immediately over rice.

Thu, 16 Jul 2026 00:00:00 GMT

Chicken Stew with Spinach, Potatoes & Porcini

Ingredients

1/2 oz. dried porcini mushrooms
1/4 cup extra-virgin olive oil
2 slices (1/8 inch thick) pancetta or bacon (about 2 oz.) sliced into thin strips
6 large pieces of fat trimmed
Kosher salt and freshly ground black pepper
1 large yellow onion, cut into 1/4-inch dice
2 cloves Garlic minced
1/4 cup dry sherry or dry white wine
2 large Yukon Gold potatoes (1 lb. total), peeled and cut
2 tsp. chopped
1-1/2 cups homemade or low-salt canned chicken br
2 Tbs. sherry vinegar or balsamic vinegar
1 cup coarse fresh breadcrumbs (about 1-1/2 oz.)
2 cups baby spinach leaves (about 2 oz.)

Instructions

Soak the porcini in 1-1/2 cups boiling water for 20 min. Strain them (reserving the soaking liquid) and chop them.
Heat 2 Tbs. of the oil in a large Dutch oven or heavy soup pot over medium heat. Add the pancetta or bacon and cook, stirring occasionally, until crisp, about 7 min.; transfer to a plate lined with paper towels. Season the chicken well with salt and pepper. Add half of the thighs to the pan and brown them well, 2 to 3 min. per side. Transfer to a large plate. Brown the remaining thighs and reserve with the rest.
Add the onion and half of the garlic to the pan and season well with salt. Cook, stirring with a wooden spoon and scraping up any browned bits, until the onion softens and darkens slightly, about 7 min. Add the chopped porcini and cook for another 1 minute. Pour in the sherry and cook, stirring occasionally, until it's almost completely reduced, about 2 min. Add the potatoes, thyme sprigs, chicken broth, reserved porcini water, and vinegar and bring to a boil over high heat. Adjust the heat to maintain a gentle simmer, cover the pan, and cook until the potatoes are just tender, about 15 min. Discard the thyme sprigs. Purée 1-1/2 cups of the chunky potato mixture in a blender. Return the puréed mixture to the rest of the broth, nestle in the chicken (and add any accumulated juices), and cover the pot with the lid slightly ajar. Stew the chicken thighs at a bare simmer, turning them occasionally, until they're cooked through (check by slicing through the bottom of one of the thighs to the bone), about 30 min.
Meanwhile, in a large nonstick skillet, heat the remaining 2 Tbs. oil over medium heat. Add the remaining garlic, sauté until it starts to color, about 20 seconds, and then add the breadcrumbs. Cook, stirring often, until they turn golden brown, about 6 minutes. Stir in 1/2 tsp. of the chopped thyme, season lightly with salt and pepper, and transfer to a plate lined with paper towels.
When the chicken is done, fold in the spinach and stir until wilted, about 1 minute. Stir in the remaining 1 tsp. chopped thyme and the pancetta; season well with salt and pepper. Serve immediately, sprinkled generously with the breadcrumbs

Thu, 16 Jul 2026 00:00:00 GMT

Baked Pasta with Squash and Kale

Ingredients

1.5 lbs red kuri squash, (or butternut)
1 bundle of kale, (stems removed and chopped)
1/2 onion, (chopped)
1/3 cup Parmesan
3/4 cup ricotta
12 ounces pasta, (I used a whole wheat fusilli pasta from Community Grains)
1/3 cup hazelnuts
pasta liquid
salt and pepper
6 tablespoons butter
1/4 cup wheat flour, (or all purpose)
3 cups milk
1 teaspoon salt
1/2 tablespoon sage, (chopped)
1/4 teaspoon pepper

Instructions

roasting the squash and kale
Preheat oven to 375 degrees.
Chop the squash into 1 inch pieces by first slicing it in half, removing the seeds, then slicing into long wedges. Sliced the wedges into bite size squares and then finally, slice the outer skin off each piece. Toss the squash in a couple tablespoons of olive oil and a few pinches of salt, then roast at 375 degrees for 25-30 minutes. Add chopped kale and onion to the squash for the last 5-10 minutes of roasting.
for the Bechamel Sauce
Melt your butter in a saucepan over medium heat. Once melted, add your flour and stir it into the butter until smooth. Cook the mixture together for a minute, stirring constantly. Pour in a small drizzle of your milk, whisking constantly into the butter-flour mixture until smooth. Continue to drizzle a very small amount at a time, whisking constantly. Once you’ve added a little over half of your milk, you’ll find that you have more of a thick sauce or batter, and you can start adding the milk in larger splashes, being sure to keep mixing. Once all of the milk is added, add the salt, sage, and few grinds of black pepper, and bring the mixture to a lower simmer and cook it, stirring frequently, for 10 minutes. Taste and adjust seasonings if needed.
assembling the pasta
Preheat oven to 400 degrees.
Bring a large pot of salted water to a boil, then add the pasta and cook until al dente (a little crunch left in a bite). Drain, reserving about 1/2 cup of the pasta liquid.
In a large bowl, combine the squash and kale mixture with the pasta. Pour the bechamel over and toss, gently to combine. If more liquid is needed add a bit of the reserved pasta liquid.
Lightly butter a rectangular baking dish. Spoon out half of the pasta and veggies into the dish then add a layer of half of the cheese. Place remaining pasta and veggies over the cheese then top with remaining cheese and all of the hazelnuts.
Bake at 400 degrees for 15 minutes or until bubbly and golden brown on top.

Thu, 16 Jul 2026 00:00:00 GMT

Low carb fried chicken

Ingredients

2.5 pounds Chicken Chicken thighs
3.5 ounces Pork rinds 1 bag
1 Cup French Fried onion French's
1/4 cup Parmesan cheese grated
2 teaspoons Garlic powder
1 teaspoon Black pepper
1/2 teaspoon Salt
1 teaspoon Paprika
1 tablespoon Mayonnaise
2 each Eggs
1/2 Cup Heavy cream

Instructions

1. Preheat the oven to 350.
2. Combine all of the dry ingredients and blend or mash until the crumbs are fine.
3. In a separate bowl, beat the eggs well. Add the mayo and heavy cream and mix well again.
4. Dip the chicken in the egg mixture and coat well on both sides.
5. Roll the chicken in the dry mixture and pack with your hand until well coated on both sides.
6. Let chicken sit and dry for about 15 minutes.
7. Bake for 35 minutes, or until internal temperature of 165 is reached and golden brown. Temperature and time may vary based on thickness of the chicken and the oven. I used bone in, not frozen, chicken things.

Thu, 16 Jul 2026 00:00:00 GMT

"low Carb" Linguini Alfredo With Chicken (Or Without )

Ingredients

1/2 cup I Can't Believe It's Not Butter® Spread
4 -5 ounces parmesan cheese
1 teaspoon garlic powder (or to taste)
2 teaspoons parsley flakes
salt (for pasta water)
1/8 teaspoon pepper
12 -16 ounces light cream, i use lite to lower calories and fat (or heavy cream)
1 lb dreamfields linguine
2 chicken breasts

Instructions

1. Grill chicken or saute on stove until fully cooked and cut into strips.
2. While chicken is cooking, cook pasta according to directions on package.
3. While draining pasta in collander, put the hot pot back on stove and put the stick of butter in to begin melting.
4. Put drained pasta back into hot pot over the melting butter and pour cream (I use about 12 oz, but you can add more or less to determine thickness of sauce), parmesan cheese, garlic powder, pepper, and parsley flakes.
5. Mix well and add more cream or parm cheese to adjust the sauce to your desired thickness.
6. Put grilled chicken strips on top of pasta and serve!

Thu, 16 Jul 2026 00:00:00 GMT

Paleo burgers, fast family meals

Ingredients

1 eggplant, sliced into 0.5 cm discs
2 tablespoons coconut oil
500 g lamb or beef mince
1 red onion hnely chopped
3 garlic cloves minced
2 teaspoons ground cumin
1 teaspoon ground coriander
1/2 cup almond meal (or breadcrumbs
for nut-free version)
1 egg, whisked
sea salt and freshly ground black
pepper to taste
iceberg lettuce sliced tomato, pickled
cucumbers Tomato Sauce
Sauerkraut to serve

Instructions

1. Salt eggplant discs liberally and set aside for 10 minutes. Brush off excess
salt and pat dry. Drizzle with oil.
2. Combine the lamb, onion, garlic, cumin and coriander in a large glass bowl.
Add the almond meal and egg, and stir until well combined. Season with salt
and pepper.
Divide mixture into 8 small or 4 extra large patties. Chill in the fridge for
10 minutes to set.
Heat a griddle pan to high heat. Cook patties for 5-6 minutes each side unti
golden brown. Set aside, covered. Place eggplant on griddle pan and cook
until softened (about 3 minutes each side).
5. To assemble the burgers place a slice of eggplant on a plate. Top with a
lettuce leaf, pattie, Homemade Tomato Sauce, tomato, pickled cucumbers,
Super Sauerkraut and top with another slice of eggplant. Serve.

Thu, 16 Jul 2026 00:00:00 GMT

Egg Drop Soup Easy and Low Carb!

Ingredients

1 cup Chicken broth
.5 teaspoon Soy sauce
.25 teaspoon Sesame Oil
1 each Egg Beaten
1 each Green onion chopped

Instructions

1. In a small saucepan, bring the chicken broth, soy sauce, and sesame oil to a boil.
2. Stir gently while you slowly pour in the beaten egg. Continue to boil for one minute while stirring.
3. Serve with a sprinkling of chopped green onion, however much you like. You may season with salt and pepper to taste

Thu, 16 Jul 2026 00:00:00 GMT

Keto Meatloaf

Ingredients

Ingredients
2.5 lb 80/20 Ground Beef
1/2 cup diced green peppers
1/2 cup diced onions
2 eggs
1/4 cup coconut flour
1 tsp garlic powder
1/2 tsp Italian Seasoning
2 tbsp Braggs Aminos (may sub coconut aminos)
2 tbsp sugar free BBQ Sauce
1/2 cup parmesan cheese grated
1 tablespoon yellow mustard
3/4 tsp salt
1/4 tsp pepper
For the topping:
1/2 cup sugar-free BBQ sauce
Instructions
Preheat oven to 350 degrees.
Combine all ingredients in a bowl and mix well.
Shape into two loaves and place in a greased pan o
Pour the sugar-free BBQ sauce on top of the meatlo but my Homemade Low Carb BBQ Sauce is easy to make and it tastes so much better.
Bake at 350 degrees for about 1 hour and 15 minute
Nutrition
Calories: 161kcal | Carbohydrates: 2g | Protein: 1

Instructions

Ingredients
2.5 lb 80/20 Ground Beef
1/2 cup diced green peppers
1/2 cup diced onions
2 eggs
1/4 cup coconut flour
1 tsp garlic powder
1/2 tsp Italian Seasoning
2 tbsp Braggs Aminos (may sub coconut aminos)
2 tbsp sugar free BBQ Sauce
1/2 cup parmesan cheese grated
1 tablespoon yellow mustard
3/4 tsp salt
1/4 tsp pepper
For the topping:
1/2 cup sugar-free BBQ sauce
Instructions
Preheat oven to 350 degrees.
Combine all ingredients in a bowl and mix well.
Shape into two loaves and place in a greased pan or cover pan with parchment paper.
Pour the sugar-free BBQ sauce on top of the meatloaf. You can use bottled sauce, but my Homemade Low Carb BBQ Sauce is easy to make and it tastes so much better.
Bake at 350 degrees for about 1 hour and 15 minutes or until done. Bake time can vary depending on how thick you shape your meatloaf.
Nutrition
Calories: 161kcal | Carbohydrates: 2g | Protein: 16g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 68mg | Sodium: 408mg | Potassium: 255mg | Vitamin A: 70IU | Vitamin C: 4.1mg | Calcium: 51mg | Iron: 1.8mg

Thu, 16 Jul 2026 00:00:00 GMT

Protein Lunch Box

Ingredients

8 large eggs
1/4 cup canola mayonnaise or 1/4 cup light mayonnaise
1/4 cup minced shallot
2 tablespoons chopped fresh dill
1 small pickle, diced
salt & freshly ground black pepper
2 whole wheat pita bread
4 leaves romaine lettuce, washed and dried
2 cups plain 2-percent Greek yogurt
1 tablespoon chia seeds or 1 tablespoon sunflower seeds
16 medium strawberries

Instructions

For the egg salad: Place the eggs in a medium saucepan and cover with water. Bring to a boil and turn off the heat. Cover and leave the eggs in the hot water for 10 minutes. Remove the eggs from the water and place in an ice bath for 5 minutes, then peel the shells.
Dice the eggs and combine with the mayonnaise, shallots, dill and pickles in a bowl. Season the egg salad with salt and pepper. Set aside.
Cut the pitas in half and line each interior with a romaine leaf. Divide the egg salad among the pita halves. Be gentle with the pitas as they break easily.
For the lunch box: Lay out four lunch containers. Divide the yogurt into 4 portions and sprinkle each with chia seeds on top. Place a yogurt portion, 1 pita half and 4 strawberries into each lunchbox.

Thu, 16 Jul 2026 00:00:00 GMT

Low Carb Chili

Ingredients

1 lb bacon, cut in 1 inch pieces
2 lbs ground beef
1 tablespoon olive oil
1 medium onion, chopped
1 garlic clove, minced
2 jalapeno peppers
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
2 tablespoons chili powder
1 1/2 teaspoons cumin
1/8 teaspoon cinnamon
1 (14 1/2 ounce) can diced tomatoes
1 (14 1/2 ounce) can water
1 beef bouillon cube
2 tablespoons tomato paste

Instructions

Cook bacon till half-cooked in large pot. Add ground beef until almost brown. Drain most of the fat.
Add oil (if necessary), add onion and cook until golden, about 3 minutes. Add garlic and jalapenos, cook 30-45 seconds, stirring until fragrant.
Add salt, red pepper, chili powder, cumin and cinnamon. Stirring until meat is completely browned. Drain any excess liquid.
Add tomatoes, can of water, bouillon cube and tomato paste. If adding beans, add them now. Bring to a boil then drop to a simmer.
Simmer, covered, as long or as little as you want!

Thu, 16 Jul 2026 00:00:00 GMT

Chipotle Black-Bean Chili

Ingredients

1 -1/2 lbs. ground beef ground pork, bulk pork sausage, uncooked ground turkey or uncoo
2 14-oz. cans reduced-sodium beef broth or chicken b
1 16-oz. jar chunky salsa
1 15-oz. can black beans rinsed and drained
1 15-oz. can golden hominy rinsed and drained
2 cups loose-pack frozen diced hash brown potatoes with
1 to 2 canned chipotle chile peppers in adobo sauce finely chopped*
2 tsp. chili powder
1 tsp. dried oregano crushed
1 tsp. ground cumin
Dairy sour cream
Tortilla chips or corn bread

Instructions

1. In a large skillet, cook ground beef until meat is brown. Drain off fat. Transfer meat to a 4- or 5-quart slow cooker. Stir broth, salsa, beans, hominy, potatoes, chipotle peppers, chili powder, oregano and cumin into meat in cooker.
2. Cover and cook on low-heat setting for 7 to 8 hours or on high-setting for 3-1/2 to 4 hours.
3. Top individual servings with sour cream, avocado and cheddar cheese and serve with tortilla chips, if you like. Makes 6 servings (9-1/2 cups total) Source: Midwest Living

Thu, 16 Jul 2026 00:00:00 GMT

Low carb breakfast hash

Ingredients

6 slices bacon
1 Onion
1 red bell pepper - chopped
1 large Cauliflower
salt
Ground black pepper
1/4 teaspoon Paprika
3 tablespoon water
2 cloves garlic - Minced
2 tablespoons Chives
4 Eggs
1 cup Cheddar cheese

Instructions

In a large nonstick skillet over medium heat, fry bacon until crispy. Turn off heat and transfer bacon to a paper towel-lined plate. Keep most of bacon fat in skillet, removing any black pieces from the bacon.
Turn heat back to medium and add onion, bell pepper, and cauliflower to the skillet. Cook, stirring occasionally, until the vegetables begin to soften and turn golden. Season with salt, pepper, and paprika.
Add 2 tablespoons of water and cover the skillet. Cook until the cauliflower is tender and the water has evaporated, about 5 minutes. (If all the water evaporates before the cauliflower is tender, add more water to the skillet and cover for a couple minutes more.)
Take off the lid, then stir in the garlic and chives and cook until the garlic is fragrant, about 30 seconds. Using a wooden spoon, make four holes in the hash to reveal bottom of skillet. Crack an egg into each hole and season each egg with salt and pepper. Sprinkle cheese and cooked bacon bits over the entire skillet. Replace lid and cook until eggs are cooked to your liking, about 5 minutes for a just runny egg. Serve warm.

Thu, 16 Jul 2026 00:00:00 GMT

Meatball Gnocchi Bake

Ingredients

1/2 small onion, finely chopped
1 garlic clove, crushed
1 tsp. dried mixed herbs
300 g beef mince, 5% fat
40 g dried breadcrumbs
1 medium egg
1/2 tbsp. olive oil
1/2 small onion, finely chopped
1 garlic clove, crushed
2 celery sticks, finely chopped
2 tsp. dried basil or mixed herbs
2 x 400g tins chopped tomatoes
2 tbsp. tomato purée
400 g fresh gnocchi
100 g frozen peas
125 g mozzarella, torn into small pieces

Instructions

Preheat grill to high. For the meatballs, in a medium bowl mix all the ingredients with plenty of seasoning.
Heat a large, shallow casserole dish or non-stick frying pan (that has a lid) over medium heat. Using your hands, shape the beef mixture into walnut-sized balls and add to the pan. Brown all over.
Lower the heat. Make the tomato sauce in the same casserole/pan with the balls. Push all the meatballs to 1 side of the pan, and to the empty side add the onion, garlic and celery and cook for 5min. Add the dried herb(s), tomatoes, tomato purée and some seasoning and gently mix everything to combine. Bring up to a bubble.
To finish, carefully mix in the gnocchi. Cover and simmer gently for 5min. Uncover and cook for a few min to reduce the sauce slightly. Sprinkle over the peas and gently mix in. Scatter over the mozzarella.
Grill for 5min, or until golden and bubbling. Serve with a green salad.

Thu, 16 Jul 2026 00:00:00 GMT

Cheesy Bacon Ranch Casserole (Low Carb)

Ingredients

1 whole Deboned Rotisserie Chicken Can Substitute 2-4 chicken breasts
1/2 pack Thick Cut Bacon 5-6 slices of thick cut bacon, diced thick
1 bunch Broccoli Cut into small florets. Can substitute 12oz bag fresh or frozen.
1 cup Ranch Seasoning
1 cup Ranch Dressing
8 ounce Cream Cheese
4 cups Shredded Cheese
1 cup Chicken Broth
1/4 cup Seasoning Salt

Instructions

1. If not already completed, debone your Rotisserie Chicken into small bite size pieces.
2. In a large mixing bowl, mix together the chicken, ranch seasoning and the seasoning salt until coated.
3. Dice your bacon and cook in non-stick pan. Then add to mixing bowl.
4. Cut your broccoli into small florets and either steam or boil until cooked; approximately 5-9 minutes. Add to mixing bowl when complete.
4. Soften cream cheese in microwave.
5. Add cream cheese, ranch dressing, and chicken broth to mixing bowl and carefully mix all ingredients.
6. Add two cups of shredded cheese to mixture, setting aside the other two cups.
7. Mix until satisfied and then transfer ingredients to a large casserole dish.
8. Top casserole with remaining 2 cups of cheese.
9. Bake at 350 for 20 minutes.

Thu, 16 Jul 2026 00:00:00 GMT

Beef Burger With Grilled Eggplant (Aubergine) & Salad Greens

Ingredients

1/3 cup Greek yogurt (95 grams or just over 3 ounces)
1/3 cup hummus ((90 grams/3 ounces)
1 medium eggplant (300 grams/91/2 ounces)
500 g ground beef (16 ounces or just over 1/2 ounce)
4 garlic cloves, minced (or more or less depending on taste preferences)
1 tablespoon tomato paste or 2 teaspoons dried australian bush tomatoes
1 small brown onions (80 grams or just under 3 ounces) or 1 small yellow onion, finely chopped (80 grams or just under 3 ounces)
1 fresh small red Thai chile, finely chopped
1/2 cup fresh basil, finely chopped
1/2 cup stale breadcrumbs (35 grams or just over 1 ounce)
1 egg
1 loaf Turkish bread, cut into quarters (430 grams/131/2 ounces) or 4 crusty rolls, halved (such as ciabatta)
salad greens, to serve (such as baby spinach leaves or rocket)

Instructions

Combine the yoghurt and hummus in a small bowl.
Cut the eggplant (aubergine) into 6 slices lengthways; discard the 2 skin-side pieces (or put in your freezer bag of vegetable peelings etc. for using to make vegetable stock (see note above).
Preheat the grill or barbecue.
Combine the beef, garlic, tomato paste (or dried Australian Bush Tomato), onion, chilli, basil, breadcrumbs and egg in a large bowl; shape the mixture into 4 patties; cook the patties and eggplant, in batches, on the heated oiled flat grill or barbecue until browned on both sides and cooked through.
Halve the bread pieces (or rolls) horizontally; toast, cut-sides up; spread the cut-sides with the yoghurt mixture; sandwich the eggplant, patties and salad greens between the toasted pieces of bread or roll.

Thu, 16 Jul 2026 00:00:00 GMT

Buffalo Chicken Burger with Blue Cheese Ranch

Ingredients

1 c. sour cream
1/3 c. buttermilk
1/4 c. crumbled blue cheese
1 tbsp. parsley, chopped
1 tbsp. dill, chopped
1 tbsp. chives, chopped
1 tsp. lemon juice
3 dashes Tabasco
2 cloves garlic
kosher salt
Black pepper
1 lb. ground chicken
2 c. panko bread crumbs
1/4 white onion, grated or finely diced
1 egg
1 tsp. cayenne pepper
1 tsp. garlic powder
1 tsp. kosher salt
1/4 tsp. fresh black pepper
1 tbsp. olive oil
1/2 c. Frank's Red Hot
1/4 c. butter
4 Hamburger buns
Iceberg lettuce, for serving
Tomato, for serving

Instructions

For the blue cheese ranch sauce: combine all ingredients in a bowl and mix well. Season to taste with salt and pepper. Chill in fridge until ready to serve.
In a large bowl, mix together chicken, 1 cup panko, onion, egg, cayenne, garlic powder, salt, and pepper in a large bowl.
Form mixture into four equal-sized patties and coat each with remaining 1 cup breadcrumbs.
Heat oil in a large skillet over medium heat. Add burgers and cook until golden brown, 5 minutes per side.
Meanwhile, in a small saucepan over low heat, combine Frank’s and butter. Stir together well, then coat burgers in sauce by submerging each one in saucepan.

Thu, 16 Jul 2026 00:00:00 GMT

Low-Carb Biscuits

Ingredients

1 1/2 cups Almond Flour
1 tbsp Baking powder
1/4 tsp Garlic, minced
1/4 tsp Onion powder
1/4 tsp Salt
2 large Eggs
1/2 cup Sour cream
4 tbsp Butter, melted
1/2 cup Shredded cheddar cheese

Instructions

1. Preheat oven to 400F. Prepare a parchment paper-lined baking sheet or spray the cups of a 12-cup muffin pan with cooking spray.
2. In a bowl, mix together the almond flour, baking powder, garlic, onion powder and salt.
3. In a separate bowl, whisk together the eggs, sour cream and melted butter.
4. Add the egg mixture to the flour mixture and stir until combined. Add the shredded cheese and mix until combined.
5. Drop spoonfuls of the dough onto the baking sheet or spoon the batter equally among the muffin pan cups.
Note: Coat the spoon with cooking spray, so the batter will slide off easily.
6. Bake for 10-13 min, until the tops start to brown.

Thu, 16 Jul 2026 00:00:00 GMT

Passionfruit Cheesecake Unbaked - Low Low Carb

Ingredients

2 cups almond meal
5 eggs
1/3 cup sugar substitute
1 teaspoon vanilla essence
1/3 cup cream
1 (170 g) passion fruit pulp
1 (1 ounce) packet gelatin
2 (250 g) cream cheese spread
1 cup sugar substitute
1 tablespoon lemon juice
40 ml hot water

Instructions

Pre-heat oven 180 degrees.
Paper lay the bottom of a round baking tin that has the removable top ring.
BASE: Separate eggs – beat egg whites till half stiff add sugar and beat until stiff peaks & glossy.
Fold in almond meal, vanilla essence and egg yolks until its blended – don’t beat.
Pour the mixture in the tin for baking. And cook for around 20 mins and prick with a skewer to ensure it is cooked through.
FILLING: Whip the cream until stiff and place in fridge.
Mix the lemon and gelatine together, add the hot water until dissolved.
Place ½ can of the passion-fruit into a saucepan or small pot on stove medium heat until it starts to just boil then quickly add half of this to the gelatine mixture to loosen and then place the gelatine mixture back into the pot and allow to come to a slight boil and remove from heat. With a strainer pour the mixture into a cup & allow to cool. Be sure to discard the seeds from this mixture as we only want the juice.
Beat together the cream cheese & sugar until smooth add remainder of passion-fruit pulp add the cream and beat on medium speed. Whilst beating slowly pour the gelatine mixture until all is blended well.
Your filling is now ready to pour onto your base (base must be cooled) I keep it in the cake tin and place it in fridge covered with a plastic bag.
Any left over filling eat it and enjoy until the cheesecake is set the next day.
Day after - Get a thin knife of butter spreader and run it along the wall to separate the cheesecake from the tin cut yourself a massive piece and enjoy!

Thu, 16 Jul 2026 00:00:00 GMT

Low Carb Cheese Crackers

Ingredients

2 Cups Cheese of your choice (I used a Parmesan-Romano mi
1 cup Almond Flour
2 oz Cream Cheese
1 egg
1/2 teaspoon sea salt
1 teaspoon Rosemary (or a seasoning of your choice such as ba chives, garlic, dill weed, spicy chili, thyme, oregano etc…)

Instructions

Mix all the cheeses (including the cream cheese) along with the almond flour in a microwave safe bowl and cook it for exactly one minute. (UPDATE: There some people that prefer not to use a microwave and I certainly understand that. You can heat these ingredients up on the stove top too. You are going to heat them up just enough for the cheese to my melted enough for you to roll out the dough. I would continue stirring it while heating it up on the stove top.)
Immediately stir the ingredients until the almond flour and cheeses have combined fully. You want the cheese to be partially melted (see photo)
Allow this to cool for a few minutes because if you put the egg in these ingredients too soon it will cook the egg.
Now add the egg, sea salt, and seasoning of your choice. I decided to cut up some fresh rosemary I had on hand. You want to add about a teaspoon of your favorite seasoning unless it’s a spicy mix. I would add only about a 1/2 teaspoon for spicy seasonings.
Mix it together until all the ingredients are fully combined. If you cheese has gotten too hard or it’s too hard to mix, you can microwave your cheese for another 20 seconds to get it soft again.
Now you will place the ball of dough on a large sheet of parchment paper. Then place another sheet of parchment paper of equal size on top of the ball of dough.
You can use your hands or a rolling pin to spread the dough out into a thin layer. It spread so easily that I used my hands to have more control and keep the dough inside the square piece of parchment paper. Make sure the parchment paper is the same size as your baking sheet.
Next, use a pizza cutter to cut the crackers into small squares as seen in the photos.
Bake these crackers on each side at 450 degrees for about 5 or 6 minutes on each side. If the crackers are thin, you will cook them about 5 minutes on each side but if the dough is thick, it may take 7 to 9 minutes to get the crispy cracker texture you are looking for. When you keep the dough on the parchment paper it’s really easy to flip it over while it’s hot after cooking it on the first side. I ended up using the pizza cutter again to define the lines on the flip side too. Feel free to leave the crackers in the oven longer (but watch them closely) if you love a very crispy texture. The crispier the better for me!
Allow the crackers to cool for about 5 minutes and they are ready to eat!

Thu, 16 Jul 2026 00:00:00 GMT

Easy, Low Carb Green Pea Salad

Ingredients

10 ounces frozen peas
6 slices cooked bacon, diced (or try Canadian bacon or diced Spam instead)
8 ounces cheddar cheese, shredded
2 tablespoons onions, chopped
1/2 cup mayonnaise

Instructions

Rinse peas under cold water (to quick thaw); drain.
Mix all the ingredients; cover and refrigerate for 2 hours (to blend flavors).
The serving size is about 3/4 cup.

Thu, 16 Jul 2026 00:00:00 GMT

Pumpkin Coconut Bread Low Carb

Ingredients

1 1/2 cups golden flax seed meal
1/2 cup coconut flour
1/2 cup unsweetened dried shredded coconut
1/2 cup granulated erythritol
1/3 cup unflavored whey protein powder
2 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon xanthan gum
2 1/2 teaspoons pumpkin pie spice
1/2 teaspoon salt
1 (15 ounce) can pumpkin puree
5 large eggs
1/2 cup coconut oil
1/3 cup water
10 (1 g) packets Truvia

Instructions

Preheat oven to 325F and grease a 9×5 inch loaf pan.
In a large bowl, whisk together flax seed meal, coconut flour, shredded coconut, erythritol, protein powder, baking powder, baking soda, xanthan gum, spices and salt.
Stir in pumpkin puree, eggs, coconut oil, water and Truvia and mix until thoroughly combined.
Spread batter in prepared baking pan and bake 50 to 60 minutes, or until top is browned, firm to the touch and a tester inserted in the center comes out clean.
Remove from oven and let cool 10 minutes, then flip out onto a wire rack to cool completely.

Thu, 16 Jul 2026 00:00:00 GMT

Light Low-Fat Oatmeal Carmelitas (Half Whole Wheat)

Ingredients

1/2 cup all-purpose flour
1/2 cup whole wheat flour
1 cup quick-cooking rolled oats
2/3 cup firmly packed brown sugar (See Note Above)
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup reduced fat margarine, softened (Non Hydrogenated, NO LESS THAN ( 35 calories, 4 grams fat, and 0.5 grams sat. fat PER 2 tsp.)
5 teaspoons unsweetened applesauce
butterscotch extract, to taste (optional)
2/3 cup caramel topping (I use smuckers fat-free)
5 teaspoons all-purpose flour
1/3 cup semi-sweet chocolate chips
3 tablespoons chopped toasted walnuts or 3 tablespoons chopped toasted pecans

Instructions

Heat oven to 350F, and grease 8x8 inch pan.
In large bowl, blend all crust ingredients at low speed until crumbly.
Press half of crumb mixture into the bottom of the greased pan, reserving the remaining crumb mixture for topping.
Bake at 350F for 10 minutes.
In the meantime, in smaller bowl combine caramel topping and 5 teaspoons flour then set aside.
Sprinkle warm crust with chocolate chips and nuts.
Pour caramel mixture evenly over chocolate and nuts, then sprinkle overtop with reserved crumb mixture.
Put back in oven and bake an additional 18 to 22 minutes or until golden brown.
Refrigerate 1 1/2-2 hours or until filling is set, and serve at room temperature.

Thu, 16 Jul 2026 00:00:00 GMT

Lower-Carb Biscuits And Gravy Recipe by Tasty

Ingredients

2 cups almond flour
1 tablespoon baking powder
salt
½ cup plain greek yogurt
2 large eggs
2 tablespoons honey
oil, of choice, for cooking
1 lb lean sausage, or ground turkey
¼ cup almond flour
¼ teaspoon cayenne
¼ teaspoon paprika
½ tablespoon fresh rosemary, chopped
½ tablespoon fresh sage, chopped
salt, to taste
pepper, to taste
2 cups milk, of choice

Instructions

Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
Make the biscuits: In a medium bowl, add the almond flour, baking powder, and salt. Whisk to combine.
In a separate large bowl, add the Greek yogurt, eggs, and honey. Whisk to combine.
Sift the dry ingredients through a fine-mesh sieve into the wet ingredients. Mix to combine until fluffy. Do not overmix.
Using a large ice cream scoop or a large spoon, scoop dough onto the lined baking sheet, spacing evenly. You should have about 6 biscuits. (If the oven is not ready, keep biscuits in the refrigerator so that they do not spread out and flatten.)
Bake for 15-20 minutes, or until golden brown.
Make the gravy: Drizzle a bit of oil in a large skillet over medium-high heat, then add the sausage and cook 7-10 minutes, or until browned.
Reduce the heat to medium-low and add ¼ cup (25 g) of almond flour, the cayenne, paprika, rosemary, sage, salt, and pepper. Stir to combine, then add the milk.
Simmer the gravy until it reaches your desired consistency, stirring occasionally. You can add up to ¼ cup (25 g) more almond flour for a thicker, heartier gravy.
Serve the gravy hot, poured over a warm biscuit.
Enjoy!

Thu, 16 Jul 2026 00:00:00 GMT

Beef Daube Provencal - Cooking Light (Crock Pot)

Ingredients

2 teaspoons olive oil
12 garlic cloves. crushed
2 pounds boneless chuck roast, cubed
1 1/2 teaspoons salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 cup red wine
2 cups chopped carrot
1 1/2 cups chopped onion
1/2 cup low-sodium beef broth
1 Tablespoon tomato paste
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
dash of ground cloves
1 14 1/2 -oz. can diced tomatoes
1 bay leaf
3 cups cooked medium egg noodles (4 cups uncooked)

Instructions

Heat oil in a small Dutch oven over low heat. Add garlic; cook 5 minutes or until garlic is fragrant, stirring occasionally. Remove garlic with a slotted spoon, and set aside. Increase heat to medium-high. Add beef to pan; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook 5 minutes, browning on all sides. Remove beef from pan and place in a slow cooker. Add wine to pan; bring to a boil, scraping pan to loosen browned bits.
Add all ingredients except noodles to the crock pot; cover and cook on HIGH for 5 hours.
Cook noodles and serve beef mixture over the noodles.

Thu, 16 Jul 2026 00:00:00 GMT

Healthier beef wellington

Ingredients

1kg thick, lean fillet of beef
3 tbsp rapeseed oil
good handful dried porcini mushrooms
2 shallots , finely chopped
2 garlic cloves , finely chopped
140g chestnut mushroom , very finely chopped
2 tbsp finely chopped flat-leaf parsley
1 tbsp finely chopped tarragon
100g mix of watercress, baby spinach and rocket (or use just watercress or spinach)
6 filo pastry sheets, each about 38 x 30cm
1 tsp plain flour
5 tbsp red wine
350ml chicken stock
2 tsp Dijon mustard

Instructions

Heat oven to 220C/200C fan/gas 7. Unless the butcher has already done so, tie the meat around with string at even intervals to hold it together. Heat 2 tsp of the oil in a large non-stick frying pan. Lay the beef in the pan and fry over a high heat for 5 mins to seal, turning often. Transfer it to a roasting tin, season with pepper and a pinch of salt, then roast for 17-18 mins (this roasts to medium-rare).
Meanwhile, put the porcini in a small heatproof bowl, cover with boiling water and leave for 20-30 mins to soak. Pour 1 tbsp of the remaining oil into the same frying pan (don’t wash it) that the meat was cooked in. Tip in the shallots, garlic and chestnut mushrooms and fry for 4-5 mins, stirring often, over a high-ish heat, so all the liquid is first released from the mushrooms then evaporated, and all are softened. Remove from the heat, stir in the parsley and tarragon, season with pepper and a pinch of salt, and leave to cool.
Put the mix of leaves in a large heatproof bowl, pour over boiling water, leave for 30 secs, then tip into a colander, rinse under the cold tap and drain. Squeeze out all the moisture with your hands and pat dry with kitchen paper. Chop and set aside. Drain the porcini, reserving 5 tbsp of the soaking liquid. Chop the porcini finely and stir into the mushroom mix. Line a baking sheet with baking parchment.
When the beef is done, remove from the oven and let it sit in the tin for 10 mins for any juices to be released. Lower the oven to 200C/180C fan/gas 6. Lift the beef from the tin (keep all the juices in the tin for the gravy) and lay it on kitchen paper. Leave until dry and cool enough to wrap in the filo.
Lay 1 of the filo sheets on the work surface with the short end facing you. Brush all over with a little of the remaining oil (you will have 1 tbsp and 1 tsp left). Layer up and oil 4 more filo sheets in the same way. Remove the string from the cooled beef. Spread the chopped leaves down the middle of the pastry, so it is the same length and width as the fillet. Top with the mushroom mix and lightly press down. Lay the beef over this, with the top of the beef facing down. Bring the long sides of the filo over the beef to enclose it, then turn it over so the join is underneath. Tuck both ends of the pastry under (trim first if necessary to reduce any excess) and place on the lined baking sheet so all the joins are on the bottom. Brush with more oil.
Lay the last sheet of filo on the work surface in front of you, with one of the longest sides towards you, then cut across its width into 5 strips. Lay these one by one, slightly overlapping, over the wrapped beef, scrunching up an edge of each strip slightly as you go to give a bit of height. Carefully brush with the last of the oil, then bake for 30 mins until golden. If the pastry starts to brown too quickly, loosely lay a piece of foil over the top. Remove the meat and let sit for 5-10 mins before slicing.
Meanwhile, make the gravy. Heat the saved roasting juices in the roasting tin, stirring to deglaze. Stir in the flour. Gradually pour in the wine, stirring all the time to blend in the flour. Stir in the stock and reserved porcini liquid and bubble for about 8-10 mins to reduce a little. It should have body, but be thinner like a ‘jus’. Stir in the mustard and season with pepper. Transfer the beef to a platter, then slice thickly with a sharp knife and serve with a spoonful or two of the gravy.

Thu, 16 Jul 2026 00:00:00 GMT

Low Carb Four Layer Delight

Ingredients

1 cup pecan halves, toasted
1 (3 1/2 ounce) package jello sugar-free white chocolate pudding mix
1 cup whipping cream
1 cup cold water
3 packets Splenda sugar substitute
1 (8 ounce) package cream cheese, softened
1 tablespoon graham cracker crumbs
1 (3 1/2 ounce) package jello sugar free chocolate fudge pudding and pie filling mix
1 cup whipping cream
1 cup cold water
3 packets Splenda sugar substitute
1 (8 ounce) package cream cheese, softened

Instructions

Layer the toasted pecans in the bottom of a glass jelly roll pan, reserving enough to make 1 T of chopped nuts for topping.
Whip all ingredients for 2nd layer with a mixer until fluffy.
Drop in mounds on top of pecans (mixture will be thick) and carefully spread to cover pecans.
Sprinkle graham cracker crumbs over 2nd layer.
Don't use more than 1 T.
Follow same directions as the 2nd layer for the 4th layer, using, of course, the Chocolate Fudge pudding instead of the White Chocolate.
Drop in mounds over the graham cracker crumb layer.
Spread very carefully, taking care not to mix the layers.
Garnish with whipped cream, chopped toasted pecans and a sprinkling of graham cracker crumbs.
Refrigerate.

Thu, 16 Jul 2026 00:00:00 GMT

Healthy Breakfast Casserole with Sweet Potato Hash Browns

Ingredients

8 ounce Sweet potatoes
4 ounce Onion
8 ounce Green pepper
1 teaspoon Minced Garlic
6 strips Bacon
12 large Eggs
1/2 cup Milk
1 teaspoon dried mustard
1 teaspoon Paprika
1 tablespoon hot sauce
1/2 cup Gouda Cheese

Instructions

Preheat oven to 350ºF and spray a 9×13-inch casserole dish with cooking spray. Set aside.
Grate sweet potato with skin on and place into the casserole dish. Add white onion, green pepper, garlic, and cooked bacon to the casserole dish. Mix all vegetables and bacon together. Set aside.
In a large bowl, whisk eggs together until combined. Add milk and to the eggs and whisk again. Next, add mustard, paprika, salt, and hot sauce to egg mixture and whisk one final time.
Pour egg mixture into the casserole dish. Making sure all vegetables and bacon are covered.
Place casserole dish into the oven and bake for 30 minutes. Then add cheese and bake for an additional 5 minutes.

Thu, 16 Jul 2026 00:00:00 GMT

Veggie Frittata Muffins - Low Carb

Ingredients

1 leek, thinly sliced
1 zucchini, grated
1/2 cup finely chopped green capsicum
1 (1 cup) packet frozen spinach, thawed and firmly packed
olive oil
8 eggs, beaten
150 g reduced-fat feta cheese, crumbled
1/3 cup low-fat sour cream
1/2 cup parmesan cheese, grated

Instructions

Preheat oven to 200 degrees Celsius.
Grease a 12 capacity muffin pan.
Heat olive oil in pan.
Add leek, zucchini, capsicum and spinach.
Saute vegetables until just tender.
Combine beaten eggs, feta, sour cream and parmesan in a large bowl.
Add vegetables to egg mixture and mix well.
Pour mix into greased muffin pans.
Bake in oven for about 30 minuted or until set.
If you wish you can brown muffins in pan under grill for a few minutes after baking.

Thu, 16 Jul 2026 00:00:00 GMT

20-Minute Green Goddess Pasta

Ingredients

1 pound (about 450g) dry spaghetti or other pasta type
1 head broccoli, cut into florets (about 350g)
1 cup (120g) frozen peas
3 cups (100g) fresh spinach leaves
Handful fresh basil leaves
1/2 lemon, juice and zest
1/2 garlic clove
1/4 cup (60g) mascarpone cheese
1/2 cup (50g) grated parmesan cheese
Salt and pepper to taste
Extra parmesan cheese, lemon zest and chilli flakes, for garnish

Instructions

Bring two large pots of salted water to a boil.
Cook spaghetti in one pot according to the package instructions until al dente. Reserve 1 cup of pasta cooking water before draining.
In a separate pot, add broccoli florets and cook for 3-4 minutes until they are slightly tender but still vibrant.
Add frozen peas and cook for an additional 2 minutes.
Finally, add fresh spinach leaves and cook for 1 minute until wilted.
Drain the vegetables and set aside.
In a blender, combine the boiled broccoli, peas, and spinach with fresh basil, lemon zest, lemon juice, mascarpone cheese and garlic.
Blend until smooth, adding pasta cooking water as needed to achieve a creamy consistency.
In the pot used to cook the spaghetti, combine the blended green sauce with the drained pasta and parmesan cheese.
Toss the spaghetti until it is well coated with the green sauce. If the sauce is too thick, add more pasta cooking water to reach your desired consistency.
Season with salt and pepper to taste.
Serve the Green Goddess Pasta hot, garnished with additional parmesan cheese, lemon zest and chilli flakes.

Thu, 16 Jul 2026 00:00:00 GMT

Low Carb Cauliflower Soup

Ingredients

1 pound Cauliflower one head
2 cups Vegetable broth as required
1 cup Milk I used 2%
1/4 teaspoon Tumeric
1/4 cup Potato flakes
1/2 cup Heavy cream
1/4 teaspoon Salt to taste
1/2 teaspoon Black pepper to taste
1/2 cup Spinach chopped fine

Instructions

Cut up cauliflower into medium (about 1 - 1 1/2 inch) chunks. Don't forget that the center core (except the very bottom) is edible also. Place in saucepan with the vegetable broth. You can use chicken broth if you wish but the dish won't be vegetarian then.
Cook the cauliflower until very tender (about 15 minutes) then move the broth and cauliflower to a food processor or (in smaller batches) a blender. Be sure to place a towel over the top of the blender. That way you won't get a bath in scalding hot broth if the top comes off while blending the hot liquid.
Pulse briefly to get things broken up then add the tumeric to give it a rich yellow color. Pulse a few more times and sprinkle in the potato flakes. These give the soup a smoother texture as the cauliflower can be a bit "grainy". Mix in the cream and possibly a bit more broth to adjust the thickness. Blend once more and season with salt & pepper.
Stir in spinach just prior to serving and garnish with a few shreds on top.
Each (app 3/4 cup ) serving contains an estimated:
Cals: 52, FatCals: 28, TotFat: 3g
SatFat: 2g, PolyFat: 0g, MonoFat: 1g
Chol: 10mg, Na: 380mg, K: 215mg
TotalCarbs: 5g, Fiber: 2g, Sugars: 2g
NetCarbs: 3g, Protein: 2g
If you prefer a spicier flavor add a dash of your favorite hot sauce to each cup.

Thu, 16 Jul 2026 00:00:00 GMT

Donut Balls - Healthy, Yes Healthy (Low Carb)

Ingredients

1 cup Carbquik baking mix
2 tablespoons Carbquik baking mix
1/4 cup Splenda granular (sugar substitute)
1/2 teaspoon Ground cinnamon
1 egg (or equivalent in egg substitute)
2/3 cup Skim milk (Hood - Calorie Countdown)
1 teaspoon Vanilla extract
COATING:
2 tablespoons Splenda granular (sugar substitute)
1/2 teaspoon Ground cinnamon

Instructions

1. Preheat oven to 350 degrees.
2. Spray a 12 hole mini muffin pan with butter flavored cooking spray.
3. In a medium bowl, combine baking mix, 1/4 cup Splenda and 1/2 teaspoon cinnamon.
4. Add egg, skim milk and vanilla extract.
5. Mix well to combine.
6. Drop by spoonfulls into prepared muffin pan. Fill about half full. Fill each empty hole about half full of water.
7. Bake for 14 to 16 minutes.
8. Place muffin pan on a wire rack and cool for 10 minutes.
9. Carefully empty water and remove balls from pan.
10. In a ziplock plastic bag, combine sugar and cinnamon coating. Place warm balls in 2 or 3 at a time and shake to coat.

Thu, 16 Jul 2026 00:00:00 GMT

Chicken with Rosemary Berry Sauce (low carb)

Ingredients

4 8 oz. chicken breasts
salt & pepper to taste
2 tablespoons Olive oil
1/4 cup Balsamic Vinegar
1 cup red wine
1 cup chicken stock
1/3 cup Brown sugar
3 sprigs Fresh rosemary
2 cups frozen mixed berries (blueberry, blackberry, raspberry)
2 tablespoons butter

Instructions

1. Season chicken breast with salt and pepper. Heat oil in pan over medium heat.
2. Brown each side of the chicken, about 2 minutes. Place chicken in the oven until done, about 18 minutes.
3. For the sauce, add balsamic vinegar and red wine to pan until it reduces by half. Then add chicken stock and reduce by half.
4. Add sugar, rosemary, and berries. Cook for about 3 minutes.
5. Strain the sauce and return liquid to pan. Add butter and let reduce until desired consistency.
6. Pour sauce over chicken, garnish with fresh berries and a sprig of rosemary.
Nutritional info (per serving): calories 273, carbohydrate 18 g, fiber 1.5g, protein 26 g, fat 9 g, saturated fat 1.2g, sodium 68 mg.

Thu, 16 Jul 2026 00:00:00 GMT

All American Pasta Recipe

Ingredients

1 1/2lb ground beef(whatever you'd use for your BBQ'd burgers :)
2 medium tomatoes, seeded and diced
12oz fresh mushrooms, sliced
1 large or 2 small onions, sliced into thin rings
1lb whole wheat penne or rotini, uncooked
8oz cream cheese
1/4 cup Dijon or similar mustard(I would avoid simple yellow prepared mustard, I think)
1/4 cup beef stock
1/4 cup Worcestershire sauce, divided
2 1/2T favorite steak seasoning, divided
1/2lb bacon, cooked crisp and crumbled
8-12oz cheddar, colby or cojack cheese, grated
kosher or sea salt and fresh ground pepper

Instructions

In large, deep skillet, cook ground meat until just losing pink color. Drain if needed.
Add tomatoes, mushrooms, onion rings, 2T Worcestershire sauce, 1 1/2T steak seasoning, and salt and stir well.
Continue cooking until veggie are just beginning to soften and tomatoes are cooked through.
Drain mixture again, if necessary.
In small sauce pan, melt cream cheese with beef stock, 2T Worcestershire sauce, Dijon, 1T steak seasoning and salt and pepper.
Cook over low heat, stirring often, until melted and well mixed.
Meanwhile, cook pasta per package directions. Drain.
Toss warm pasta with warm cream cheese sauce.
Top a serving of the pasta with a spoonful of the meat mixture, sprinkle with shredded cheese and bacon......then, when you eat it, mix and mash it all up together! :)
Serve with salad......cus I couldn't find a good way to get a green element into the dish! ;)

Thu, 16 Jul 2026 00:00:00 GMT

High protein breakfast

Ingredients

15ml olive oil
130g tomatoes , halved
4 rashers turkey bacon
180g sirloin steak , trimmed of visible fat
150g mushrooms , sliced
160g spinach
1 egg

Instructions

Heat grill to high. Drizzle a little of the oil on your tomatoes and season well. Lay the tomatoes on a baking tray lined with foil and place under the grill. Cook for 4-5 mins, then add the bacon to the tray. Turn the bacon as necessary until it is cooked through. Turn off the grill and shut the door to keep everything warm.
Meanwhile, heat the remaining oil in a large, non-stick frying pan over a high heat. Season your steak well and, when the pan is very hot, fry for 3-4 mins each side for medium-rare, then leave it to rest until you are ready to eat.
While the steak is resting, throw the mushrooms into the still-hot pan, fry for 2-3 mins until browned, then move to one side of the pan. Add the spinach to the other side of the pan and cook until wilted. Put a saucepan of water on to boil.
Crack the egg into the boiling water, then reduce the heat until the water is gently simmering. Poach the egg for 3-4 mins or until the white has set but the yolk is still runny. Carefully lift it out with a slotted spoon and drain on kitchen paper. Serve everything together and top with the poached egg.

Thu, 16 Jul 2026 00:00:00 GMT

Marmie's Delicious Asain Flavor, Low Cal, Low Fat Vegetable Soup

Ingredients

2 tablespoons olive oil
1/4 cup ginger, fresh chopped
1/4 cup garlic, fresh chopped
1 cup mushroom, fresh sliced
1/2 cup low sodium soy sauce
1/4 cup rice vinegar, japanese
2 tablespoons sugar, white granulated
1 1/4 teaspoons red pepper flakes
1 (8 ounce) can bamboo shoots, drained
2 cups water
1/3 cup cornstarch
1800 ml low sodium chicken broth
2 (600 g) bags frozen oriental-style vegetables (I use Europes Best Brand)
12 ounces spinach, fresh chopped

Instructions

Saute first 4 ingredients together for 5 min, add mushrooms for another few min untill almost tender.
Add next 5 ingredients and set aside. (Bamboo will absorb more flavors from peppers and soya if allowed to sit for a few minutes.).
Chop spinach and set aside.
Mix water and corn starch in a seperate bowl or cup untill smooth.
Replace pot on stove, add water & cornstarch mixture to soya and bamboo mixture, cook till somewhat thickened.
Slowly add chicken stock and bring to boil.
Add oriental vegetables, simmer about 4 minutes,.
Add spinach and simmer untill spinach is just wilted.
Enjoy your guilt free soup!

Thu, 16 Jul 2026 00:00:00 GMT

CHEESEBURGER PASTA 🍔🍝

Ingredients

1 yellow onion diced (I used 1/2 a large red onion &
1 Tbsp olive oil (I used 80/20 beef so I omitted this. For lower fat meat, use oil.)
1/2 lb. *SEASONED* ground beef (I used 1 lb.)
2 Tbsp all-purpose flour
1 8 oz. can tomato sauce (I used pasta sauce)
2 cups beef broth (I made mine w/ H2O and Better Than Bou
1/2 lb. pasta shells (I used rotini) uncooked
4 oz. cheddar cheese shredded
2 Tbsp hot dog relish (I omitted this)
2 green onions sliced (optional)

Instructions

Finely dice the onion. Add the onion, olive oil, and ground beef to a large deep skillet and sauté over medium heat until the beef is fully browned and the onion is soft and translucent. Drain off any excess fat, if needed. (I added my onion & shallot late, so I let the fat cook off until there was a very thin coating of grease left.)
Add the flour to the skillet and continue to stir and cook for one minute more. The flour will begin to coat the bottom of the skillet. Be careful not to let the flour burn.
Add the tomato sauce and beef broth to the skillet and stir to dissolve the flour off the bottom of the skillet.
Add the uncooked pasta to the skillet and stir to combine. The liquid in the skillet may not fully cover the pasta, but that is okay.
Place a lid on the skillet, turn the heat up to medium-high, and let the liquid come up to a boil. Once it reaches a boil, give it a quick stir to loosen any pasta from the bottom of the skillet, replace the lid, and turn the heat down to low to medium low, enough to keep it simmering. Let the pasta simmer, stirring occasionally (always replacing the lid), for about 10 minutes, or until the pasta is tender and the sauce has thickened. Turn the heat off.
Add the shredded cheddar to the skillet and stir until it has melted into the sauce. Stir the hot dog relish into the sauce and then top with sliced green onions. Serve hot.
https://www.budgetbytes.com/skillet-cheeseburger-pasta/

Thu, 16 Jul 2026 00:00:00 GMT

Caribban Style Banana Bread

Ingredients

1 1/4 c Mashed very ripe bananas
1/2 c White seedless raisins
1/2 c Shredded coconut
1 Egg, well beaten room temp.
1/2 c Butter
1/4 c Jamaican rum
2 c Flour
1 ts Baking Powder
1/2 c Walnuts chopped
1 ts Vanilla
3/4 ts Nutmeg
1/2 c Brown sugar
1/2 ts Salt

Instructions

Cream butter and sugar. Beat in egg until light and fluffy. Stir in rum and vanilla. Sift all dry ingredients together. Add to butter-sugar mixture, alternately with bananas, mixing well after each addition. Fold in remaining ingredients. Pour into well buttered and floured loaf pan. Bake in 350 oven for 1 hour and 15 minutes, until bread shrinks from sides of pan. Cool 30 minutes then unmold. Wrap tightly in foil. Serve at room temp. with plenty of sweet butter. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip

Thu, 16 Jul 2026 00:00:00 GMT

Creamy Shrimp & Pasta (Low Fat)

Ingredients

16 ounces pasta
3 ounces Canadian bacon, chopped
2 lbs medium shrimp, peeled and tails removed
1 tablespoon onion powder or 1 tablespoon minced onion
2 tablespoons reduced-calorie stick margarine
3 tablespoons all-purpose flour
2 cups fat-free chicken broth
1/2 cup white wine (optional)
1/4 teaspoon crushed red pepper flakes (or more)
1/2 tablespoon dried basil
1 tablespoon garlic (or more)
1 teaspoon dried rosemary
1/4 cup parmigiano, grated (I like to use slightly more to taste) (optional)
1 dash black pepper, to taste

Instructions

Cook the pasta according to package directions, omitting any oil and salt. Drain and keep warm.
While the pasta is cooking, in a large pan coated with nonstick cooking spray, saute the canadian bacon, shrimp and onion powder over medium heat until the shrimp begins to turn pink, about 4 minutes.
While the shrimp is cooking, melt the margarine in a saucepan over medium heat. Add the flour and gradually stir in the chicken broth to make a white sauce. Cook until thickened and set aside.
If the shrimp has formed a lot of liquid, drain.
To the shrimp, add the wine if using, and cook 1 minute. Add the red pepper flakes, basil, garlic, rosemary, and the white sauce; cook 5 minutes until thickened.
Toss with the cooked pasta.

Thu, 16 Jul 2026 00:00:00 GMT

High Protein Beef Bowl (it ain't pretty, but it tastes good) by Ethan Chleb

Ingredients

450 g (1 lb) Beef ground
3 g (1/2 tsp) Cumin ground
3 g (1/2 tsp) Garlic powder
3 g (1/2 tsp) Smoked paprika
2 g (1/4 tsp) Cayenne Powder
20 g (~tbsp) of Tomato paste
7 g (1-2 tsp) Kosher salt or to taste
50 g (1/3 cup) Greek Yogurt (I used Siggi’s Icelandic)
15 g (1 tbsp) Green chile sauce (or salsa of choice)
A squeeze of Lime juice to taste
Diced Onion red
Pickled jalapenos
Romaine lettuce
28 g (~1/4 cup) Monterrey jack cheese
10 Tortilla chips (1 serving)

Instructions

Instructions
Prep the beef: In a pan, add the ground beef, salt, and spices. Use a wooden spoon or potato masher to break up the beef as it cooks. Once the beef is well browned, add in the tomato paste along with a splash of water and mix until the beef is glazed.
Make the sauce: In a small bow, mix together yogurt, green chile sauce, and lime juice until homogenous and desired spice/acidity is reached.
Prep bowl components: Chop the veggies to your desired size, and grate the cheese.
Assemble and serve: To assemble, add the lettuce as a base, then follow with 1/3 of the beef, grated cheese, pickled jalapenos, red onion, and the chile yogurt sauce. I mix all this up and then eat it with tortilla chips.
Notes & Variations
This is a great dish to use up leftover veggies, other proteins, and different sauces in the fridge. Anything goes.

Thu, 16 Jul 2026 00:00:00 GMT

Protein-Packed Breakfast Bars Recipe by Tasty

Ingredients

¼ cup flax meal
¾ cup water
6 cups rolled oats
6 cups quinoa, cooked
4 teaspoons baking powder
1 teaspoon salt
1 cup maple syrup
½ cup refined coconut oil, melted
2 teaspoons vanilla extract
4 ripe bananas, mashed
6 tablespoons peanut butter
5 tablespoons mini chocolate chips
¾ cup gala apple, diced
6 tablespoons walnuts, chopped
1 ½ tablespoons cinnamon
¼ teaspoon nutmeg
¾ cup carrot, grated
3 teaspoons cinnamon
¼ teaspoon nutmeg
3 tablespoons almond butter
3 tablespoons almond butter
⅓ cup Strawberries, diced
⅓ cup raspberries
⅓ cup blueberries
nonstick cooking spray

Instructions

Preheat the oven to 375°F (190°C).
To make the flax eggs, combine the flax meal and water in a small bowl and mix well. Set aside for 10 minutes to gel.
In a large bowl, combine the oats, quinoa, baking powder, salt, maple syrup, coconut oil, vanilla, flax eggs, and bananas, and mix until well-combined.
Divide the base dough equally between 4 medium bowls.
Add the peanut butter and chocolate chips to 1 bowl and mix until combined.
Add the apple, walnuts, cinnamon, and nutmeg to another bowl and mix until combined.
Add the carrots, cinnamon, nutmeg, and almond butter to another bowl and mix until combined.
Add the almond butter, strawberries, raspberries, and blueberries to the last bowl and mix until combined.
Grease 2 9x13-inch (23x33-cm) baking pans with nonstick spray. Transfer the bar mixtures to the pans, packing each mixture into half of a pan with a spoon or spatula.
Bake for 25-30 minutes, until the edges are slightly golden brown.
Remove the pans from the oven and let the bars cool for 20 minutes, then refrigerate for at least 30 minutes, or up to 5 days. Gently cut each flavor into 6 bars, then remove from the pans with a spatula.
Enjoy!

Thu, 16 Jul 2026 00:00:00 GMT

Best Low Carb Bread (Bread Machine)

Ingredients

1/2 cup water
1 egg
1 tablespoon butter or 1 tablespoon margarine
2 tablespoons Splenda sugar substitute
1/3 cup ground flax seeds
1/4 cup soy flour
3/4 cup vital wheat gluten flour
1 teaspoon dried yeast

Instructions

Using a 1 pound capacity bread machine, combine ingredients according to order given in bread machine manual.
Select 'light' browning setting.
Don't remove bread until it is cooled.
Cut into slices, and store, covered, in the refrigerator.

Thu, 16 Jul 2026 00:00:00 GMT

Chocolate Brownies - Low Carb

Ingredients

1 1/3 cup Flour
1/4 teaspoon Baking soda
1/4 teaspoon Salt
1 1/3 cup Splenda for Baking
1/2 cup Butter
4 ounce Nestles Choco Bake Pre-Melted Chocolate
2 Egg
2 tablespoon Water
1 1/2 teaspoon Vanilla extract
1/2 cup Nuts

Instructions

Preheat oven to 350
Grease 9 x 13 baking pan
Combine flour, baking soda and salt in small bowl. In another bowl combine Splenda, butter, chocolate, eggs, water and vanilla extract, stir vigorously. Stir in flour mixture. Stir in nuts. Spread into prepared baking pan.
Bake for 18 to 20 minutes or until wooden pick in center comes out slightly sticky. Cool in pan on wire rack. Cut into about 2 inch squares. Yield 24 pieces.

Thu, 16 Jul 2026 00:00:00 GMT

Low Carb Chocolate Cake Rounds

Ingredients

8 oz. cooked black soy beans drained
1/4 cup Butter softened
1 each Egg large
1/2 tsp Vanilla extract
1/4 cup erythritol
1 tsp Splenda granular or 2 drops of liquid
1/4 cup cocoa powder
1/2 tsp instant coffee
1/4 tsp baking powder
1/4 cup Unsweetened chocolate cut into chips
1/4 cup water

Instructions

1. Preheat oven to 325°F. Grease a cookie sheet or muffin top pan (if you have it).
2. Place the black beans, butter, egg, vanilla extract erythritol, and Splenda in a food processor. Process until smooth.
3. Add cocoa powder, instant coffee, baking powder, and 1/4 cup of water to the food processor. Process until mixed.
4. Stir chocolate chips into the batter.
5. Drop 6 equally sized patties onto the cookie sheet or muffin top pan.
6. Bake at 325°F for 20 to 25 minutes or until a toothpick comes out clean.
7. Cool, then remove patties from the pan with a spatula.

Thu, 16 Jul 2026 00:00:00 GMT

Zeb's Waffles ('My Beef With Meat' by Rip Esselstyn)

Ingredients

2 1/2 cups old-fashioned rolled oates
3/4 cup Walnuts finely chopped
1/4 cup Flaxseed meal
1/2 zest of Orange
1/2 to 3/4 teaspoon Ground cinnamon
1 medium Banana
1 to 1 1/2 cups Almond Milk

Instructions

1. In a bowl, combine the oats, walnuts, flaxseed meal, orange zest, and cinnamon. Place 2/3 of the mixture into a food processor or high-speed blender. Blend until the mixture has a flour-like texture. Return to the bowl with the remaining 1/3 of the dry ingredients; this step ensures that the waffles have a chunky texture. If you would like it smoother and more uniformed blend all the ingredients in blender.
2. In bowl add the smashed banana and almond milk to dry ingredients. Thoroughly mix with a fork. The batter will be fairly think. If you would like thinner batter, add more almond milk.
3. Portion the batter thickly onto a preheated waffle iron and spread it out to all corners. Close the lid, and cook the waffle according to the waffle iron manufactures directions.
4. When finished remove from the waffle iron and serve topped with fruit.