Sheet Pan Taco Pizza

Sheet Pan Taco Pizza is a delicious and easy-to-make pizza loaded with taco-inspired toppings. Perfect for a quick weeknight dinner or game day snack.

Ingredients:

• 1 lb pizza dough
• 1/2 cup refried beans
• 1 cup cooked ground beef or plant-based meat
• 1 packet taco seasoning
• 1 cup shredded cheddar cheese
• 1/2 cup diced tomatoes
• 1/4 cup diced red onion
• 1/4 cup sliced black olives
• 1/4 cup sliced jalapeos
• 1/4 cup chopped fresh cilantro
• 1/4 cup sour cream
• 1/4 cup salsa

Instructions:

Warm your oven up to 425F 220C and grease a baking sheet

Spread the pizza dough out on a sheet pan and press it down to make a thin crust

Make a thin layer of refried beans on top of the pizza dough

Spice up ground beef or plant-based meat with taco seasoning and cook it in a pan until it turns brown

Remove any extra grease

Put the cooked meat on top of the refried beans

Diced tomatoes, red onion, black olives, jalapeos, and cheddar cheese should be put on top

It should be baked in a hot oven for 15 to 20 minutes, or until the crust is golden and the cheese is melted and bubbling

Take it out of the oven, sprinkle it with fresh cilantro, and then add sour cream and salsa on top

Cut it up, serve it, and enjoy

Garlic Bread Avocado Toasts

Avocado toast elevated with a garlic-infused crust, creamy avocado spread, and fresh toppings. Perfect for a quick and healthy breakfast or snack.

Ingredients:

• 2 ripe avocados
• 4 slices of bread
• 2 cloves of garlic, minced
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon red pepper flakes optional
• 1 tablespoon lemon juice
• 2 tablespoons fresh cilantro, chopped
• 1/4 cup cherry tomatoes, diced
• 1/4 cup red onion, finely chopped

Instructions:

Preheat your oven to 350F 175C

Slice the bread into desired shapes and place them on a baking sheet

In a small bowl, mix together the minced garlic and olive oil

Brush this mixture over the bread slices

Bake the bread in the preheated oven for about 5-7 minutes or until it turns golden brown and crispy

While the bread is toasting, cut the avocados in half, remove the pits, and scoop the flesh into a bowl

Mash the avocado with a fork until it reaches your desired level of smoothness

Add salt, black pepper, red pepper flakes if using, and lemon juice to the mashed avocado

Mix well

Once the garlic bread is ready, take it out of the oven and let it cool slightly

Spread the prepared avocado mixture generously over the toasted bread slices

Top the avocado toasts with chopped cilantro, diced cherry tomatoes, and finely chopped red onion

Serve immediately and enjoy your delicious Garlic Bread Avocado Toasts

Marvelous Mashed Potatoes

A classic mashed potato recipe that is creamy, buttery, and perfect as a side dish for any dinner.

Ingredients:

• 5 large potatoes
• 1/2 cup milk
• 4 tablespoons butter
• Salt to taste
• Pepper to taste

Instructions:

Cut the potatoes into small pieces

Let the potatoes boil until they are soft, then drain them

Put the milk and butter in a saucepan and heat them until the butter melts

Once the potatoes are smooth, add the milk and butter mixture little by little until its all mixed in

Add pepper and salt to taste, and then mix everything together well

Instant Pot Pasta e Fagioli

A hearty and flavorful Instant Pot Pasta e Fagioli thats ready in a flash. Perfect for a comforting and satisfying meal

Ingredients:

• 1 cup dry small pasta e
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• 1 lb ground beef
• 1 onion, finely chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 can 15 oz cannellini beans, drained and rinsed
• 1 can 15 oz red kidney beans, drained and rinsed
• 1 can 28 oz crushed tomatoes
• 4 cups beef broth
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon dried thyme
• Salt and pepper to taste
• 1/2 cup grated Parmesan cheese
• 2 cups fresh spinach, chopped
• 1 tablespoon olive oil

Instructions:

Put the Instant Pot on Saut mode and heat the olive oil

Put in the garlic, onion, carrots, celery, ground beef, and onion

Its done when the beef is browned and the vegetables are soft

Put in the pepper, salt, oregano, basil, and thyme

Mix well

Put in bean soup, beef broth, crushed tomatoes, and cannellini beans

Do a thorough mix

Dont stir after adding the dry pasta

Ensure that the pasta is fully submerged in the water

Get out of Saut mode

Put the lid on top of the Instant Pot and set it to Sealing

Cook for 5 minutes on Manual or Pressure Cook mode

Do a quick pressure release when youre done

Be careful as you open the lid

Put in fresh spinach and Parmesan cheese

Mix well until the spinach wilts

Enjoy while hot

Bacon Cheeseburger Salad

Enjoy all the flavors of a bacon cheeseburger in a healthier, gluten-free salad version

Ingredients:

• 8 strips bacon, cooked until crispy and crumbled
• 1 lb ground beef
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt and pepper to taste
• 4 cups mixed salad greens
• 1 cup cherry tomatoes, halved
• 1/2 cup shredded cheddar cheese
• 1/4 cup pickles, chopped
• 1/4 cup red onion, thinly sliced
• 1/4 cup mayonnaise
• 2 tbsp ketchup
• 1 tbsp mustard
• 1 tbsp apple cider vinegar
• 1 tsp Worcestershire sauce

Instructions:

In a skillet, cook the ground beef over medium heat until browned and cooked through

Season with garlic powder, onion powder, salt, and pepper

In a large bowl, toss together the salad greens, cherry tomatoes, cheddar cheese, pickles, red onion, and cooked bacon

In a small bowl, whisk together the mayonnaise, ketchup, mustard, apple cider vinegar, and Worcestershire sauce to make the dressing

Add the cooked ground beef to the salad, then drizzle with the dressing and toss to combine

Serve immediately and enjoy

Blackberry-Chocolate Chip Ice Cream

With this homemade ice cream recipe, you can enjoy the delicious mix of sweet blackberries and rich chocolate chips.

Ingredients:

• 2 cups blackberries
• 1 cup heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/2 cup chocolate chips

Instructions:

Using a blender, blend the blackberries until they are smooth

Mix the heavy cream, milk, sugar, vanilla extract, and blackberry puree in a bowl using a whisk until everything is well mixed

Put the mixture in the fridge for at least two hours, or until it is very cold

Put the chilled mixture into an ice cream maker and churn it as directed by the makers maker

Just before it stops churning, add the chocolate chips

Move the ice cream that has been churned to a container that can go in the freezer

Freeze for at least 4 hours, or until it is firm

Serve and have fun

BLT Grilled Romaine Wedge Salad

The BLT Grilled Romaine Wedge Salad is a keto-friendly take on the classic BLT sandwich. It has grilled romaine lettuce, cherry tomatoes, and shredded Parmesan cheese on top. This salad is full of flavor and great for grilling in the summer. Its dressed with a tangy Lemon Dill Vinaigrette.

Ingredients:

• 2 romaine lettuce hearts, halved lengthwise
• 4 slices bacon, cooked crispy and crumbled
• 1/2 cup cherry tomatoes, halved
• 2 tablespoons shredded Parmesan cheese
• Salt and pepper to taste
• For the Lemon Dill Vinaigrette:
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• 1 clove garlic, minced
• 1 tablespoon fresh dill, chopped
• Salt and pepper to taste

Instructions:

Preheat a grill or grill pan over medium-high heat

Brush the cut sides of the romaine lettuce hearts with olive oil and season with salt and pepper

Grill the romaine lettuce halves, cut side down, for 2-3 minutes, or until lightly charred

Transfer the grilled romaine lettuce halves to serving plates

Top each grilled romaine wedge with crispy bacon crumbles, halved cherry tomatoes, and shredded Parmesan cheese

To make the Lemon Dill Vinaigrette, whisk together olive oil, lemon juice, Dijon mustard, minced garlic, chopped fresh dill, salt, and pepper in a small bowl

Drizzle the Lemon Dill Vinaigrette over the assembled salads

Serve immediately and enjoy this delicious low carb BLT Grilled Romaine Wedge Salad as a refreshing keto-friendly appetizer or side dish

Pumpkin Magic Brownies

Pumpkin Magic Brownies are a fun take on regular brownies because they have the rich chocolate flavor of brownies plus the warmth of pumpkin and the sweetness of condensed milk. The end result is a rich, gooey treat thats great for any event.

Ingredients:

• 1 box brownie mix
• 1/2 cup pumpkin puree
• 1/4 cup sweetened condensed milk
• 1/2 cup chopped pecans
• 1/2 cup chocolate chips
• 1/2 cup shredded coconut

Instructions:

Warm the oven up to 350F 175C and grease a 9x13-inch baking dish

Follow the directions on the box to make the brownie mix, then add the pumpkin puree and stir until everything is well mixed

Evenly spread the brownie batter in the baking dish that has been prepared

Add sweetened condensed milk to the brownie batter and drizzle it on top

Add chocolate chips, shredded coconut, and chopped pecans on top

After the oven is hot, bake for 25 to 30 minutes, or until the edges are set and the middle is still a little gooey

Let it cool all the way down before cutting it into bars

Cassies Chicken & Noodles

A creamy chicken and noodles dish cooked slowly in a tasty sauce thats great for a cozy family dinner.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 can condensed cream of chicken soup
• 1 can condensed cream of mushroom soup
• 1 cup chicken broth
• 1 onion, diced
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• 1/2 teaspoon black pepper
• 8 oz wide egg noodles
• 1 cup frozen peas
• 1/2 cup heavy cream

Instructions:

In the slow cookers bottom, put chicken breasts

Chicken broth, diced onion, minced garlic, thyme, parsley, black pepper, and cream of chicken soup should all be mixed together in a bowl

Put the mix on top of the chicken breasts

Cook on low for 6 to 8 hours or high for 3 to 4 hours, until the chicken is soft

Use two forks to shred the chicken about 30 minutes before serving

Follow the directions on the package to cook the egg noodles until they are al dente

Stir the cooked noodles and frozen peas together in the slow cooker

Add the heavy cream and stir it in well

Put the lid on and cook for another 15 to 20 minutes, until everything is hot

Enjoy while hot

Bacon Gruyere Egg Bites

For a low-carb, high-fat diet, these Bacon Gruyere Egg Bites are great. Because they are tasty and full of protein, they are a great choice for breakfast or a snack.

Ingredients:

• 6 slices bacon, cooked and crumbled
• 1 cup shredded Gruyere cheese
• 8 large eggs
• 1/4 cup heavy cream
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon chopped chives optional, for garnish

Instructions:

Preheat your oven to 350F 175C

Grease a muffin tin with cooking spray or butter

Evenly distribute the crumbled bacon and shredded Gruyere cheese into each muffin cup

In a mixing bowl, whisk together the eggs, heavy cream, salt, and black pepper until well combined

Pour the egg mixture over the bacon and cheese in each muffin cup, filling about 3/4 full

Bake in the preheated oven for 20-25 minutes, or until the egg bites are set and lightly golden on top

Remove from the oven and let cool for a few minutes before carefully removing the egg bites from the muffin tin

Garnish with chopped chives if desired

Serve warm and enjoy

Quick Brined BBQ Chicken Thighs

You cant say no to quick-brined and barbecued chicken thighs; they taste great with the right amount of smoke and spices. This recipe is perfect for a quick and tasty meal because it is easy to make and tastes great.

Ingredients:

• 8 bone-in, skin-on chicken thighs
• 1/4 cup kosher salt
• 1/4 cup brown sugar
• 1 tablespoon black pepper
• 1 tablespoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon cayenne pepper
• 2 cups cold water
• 1/4 cup apple cider vinegar
• 1/4 cup soy sauce
• 2 tablespoons olive oil
• BBQ sauce for basting

Instructions:

Boil water with kosher salt, brown sugar, black pepper, smoked paprika, garlic powder, onion powder, and cayenne pepper

Add cayenne pepper and mix well

To the brine, add cold water, apple cider vinegar, soy sauce, and olive oil

Stir the mixture until the sugar and salt are gone

Put the chicken thighs in a shallow dish or a plastic bag that can be closed again, and pour the brine over them

Make sure the chicken is completely covered, then put it in the fridge for at least 30 minutes

Warm up the grill over medium-high heat

Take the chicken out of the brine and use paper towels to dry it

Throw away the brine

Grill chicken thighs for 6 to 8 minutes on each side, basting with BBQ sauce for the last 2 minutes of cooking on each side, until the chicken reaches 165F 74C on the inside

After cooking the chicken, let it rest for a few minutes

Gluten-Free Cinnamon Carrot Chips with Honey Yogurt Dip

You can eat these crunchy cinnamon carrot chips with a sweet and creamy honey yogurt dip for a healthy and gluten-free snack. This recipe has just the right amount of flavors and textures

Ingredients:

• 4 large carrots, peeled and thinly sliced into chips
• 2 tablespoons olive oil
• 1 teaspoon ground cinnamon
• Salt, to taste
• 1 cup plain Greek yogurt
• 2 tablespoons honey
• 1 teaspoon vanilla extract

Instructions:

Warm your oven up to 375F 190C and put parchment paper on a baking sheet

Add the carrot slices to a bowl and mix them with the ground cinnamon, olive oil, and a pinch of salt

Place the seasoned carrot slices on the baking sheet in a single layer

The carrot chips should be baked in a hot oven for 20 to 25 minutes, or until they are crispy and a little golden brown

To make sure they cook evenly, flip them over halfway through

Make the honey yogurt dip while the carrot chips are baking

Put the Greek yogurt, honey, and vanilla extract in a different bowl

Mix everything together well

Take the carrot chips out of the oven when theyre done and let them cool down a bit

As a tasty gluten-free snack or starter, pair the honey yogurt dip with the cinnamon carrot chips

Vegan Kale Pesto Puff Pastry Two Spoons

This Vegan Kale Pesto Puff Pastry Two Spoons recipe combines the earthy flavors of kale pesto with the buttery flakiness of puff pastry, topped with creamy vegan cheese. Its a delightful appetizer or snack for any occasion.

Ingredients:

• 2 cups kale leaves, stems removed
• 1/2 cup raw walnuts
• 2 cloves garlic, minced
• 1/4 cup nutritional yeast
• 1/4 cup olive oil
• Salt and pepper to taste
• 1 sheet vegan puff pastry, thawed
• 1/4 cup vegan cream cheese

Instructions:

Before you start cooking, heat the oven to 375F 190C

Put kale, walnuts, garlic, nutritional yeast, olive oil, salt, and pepper in a food processor and blend them together

Scrape down the sides of the bowl as needed to make the mixture smooth

Put some flour on a surface and roll out the puff pastry

Cut it into two rectangles that are the same size

Spread vegan cream cheese out evenly on each rectangle of puff pastry, leaving a little space around the edges

Put a thick layer of kale pesto on top of the cream cheese

To make a square, fold each rectangle of pastry in half

Press down on the edges with a fork to seal them

Put the puff pastry squares on a baking sheet that has parchment paper on it

After the oven is hot, bake for 15 to 20 minutes, or until golden brown and puffed up

Take it out of the oven and let it cool down a bit before you serve it

Cut each square of puff pastry into two smaller rectangles, and serve each with two spoons

Fresh Turmeric Tonic

This Fresh Turmeric Tonic is a vibrant and refreshing drink packed with the anti-inflammatory benefits of turmeric and ginger. Its sweetened with maple syrup or agave nectar and balanced with a squeeze of lemon juice.

Ingredients:

• 2 cups water
• 1 thumb-sized piece of fresh turmeric, peeled and grated
• 1 thumb-sized piece of fresh ginger, peeled and grated
• 1 tablespoon maple syrup or agave nectar
• Juice of 1 lemon
• Pinch of black pepper

Instructions:

Set the water in a small saucepan on low heat

Put grated turmeric and ginger into the water that is already simmering

Give it five minutes to steep

Pour the liquid through a strainer into a mug or jar

Add lemon juice, a pinch of black pepper, and either maple syrup or agave nectar

You can eat it hot or let it cool down and serve it over ice