Bitluxy

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

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

Vegan No-Bake Peanut Butter Chocolate Chip Protein Bars

Ingredients

1 1/2 cups Oats
1/2 cup Shredded coconut
1/2 cup Raisins (or date chunks, cranberries, any dried fruit will work)
1/2 cup Mini chocolate chips
1/4 cup Almonds chopped
3 scoops Vanilla whey protein powder
2 tablespoons Flax seeds
2 tablespoons Chia seeds
1 1/2 teaspoons Cinnamon
1 Ripe banana mashed
1/2 cup Maple syrup or honey
1/2 cup Peanut butter
1 teaspoon Vanilla extract

Instructions

Combine all DRY ingredients in a large bowl. In a smaller bowl, mash ripe banana, and add all wet ingredients.
Pour wet ingredients into dry, and mix well.
Spread mixture into an 8x8" or 9x9" baking dish lined with plastic wrap or waxed paper. Press until flat.
Place dish in freezer for a few hours, or until firm. Remove from dish and carefully cut into 15 squares/bars or logs. For easy grab-and-go snacks, wrap bars individually in plastic wrap.
Store in fridge or freezer for up to a month. These bars soften quickly at room temperature.

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

Perfect Protein Salad

Ingredients

1 Pepper
1 Scallion
1/2 c Mayonnaise
2 tb Dry white wine
1 Red onion
1 ts Fresh fennel or dill
1/2 c Cider vinegar
1 Celery stalk
3/4 c Soybeans; raw
1 ds Basil
1/2 c Freshly chopped parsley
1 Cucumber
3/4 c Raw rye or wheat berries
Salt and pepper
1/4 ts Dry mustard
While beans & berries are
1 Carrot
1 Lime or lemon; juice of
2 Cloves crushed garlic

Instructions

Combine everything along with 1 cup cottage cheese and fresh alfalfa sprouts. Serve garnished with tomato. Recipe by: Mollie Katzen, "Moosewood Cookbook"

Thu, 16 Jul 2026 00:00:00 GMT

Protein Breakfast Shake

Ingredients

1/2 cup frozen blueberries
1/2 cup frozen cranberries
1/4 lemon w/rind optional
1 tablespoon almond butter
1 tablespoon pumpkin seeds
1 tablespoon chia seeds
1 tablespoon hemp seeds
2 Walnuts
1/4 Avocado
1/2 tablespoon extra-virgin coconut butter
1/2 cup unsweetened almond milk
1/2 cup Water

Instructions

Add more water if necessary!

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

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 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

Low Carb Chicken Parmesan with Sautéed Squash

Ingredients

4 boneless chicken breast halves
3 tablespoons Extra virgin olive oil Divided
1 tablespoon Butter
1/2 Cup Spaghetti Sauce (Or pizza sauce)
3/4 Cup Mozzarella grated Divided
1 medium Zucchini Sliced
1 Large Squash (Yellow), sliced
1/2 medium Onion Thinly sliced and quartered
Garlic salt
Black pepper
Italian seasoning
Red pepper flakes
Parmesan cheese

Instructions

1. Pound the chicken breasts until they are a uniform 3/4" thickness. Pat dry. Sprinkle both sides of meat with garlic salt, black pepper, and Italian seasoning.
2. In a large skillet, heat butter and 2 T. Olive oil on medium high heat. Brown chicken breasts for 3-4 minutes per side, until lightly browned but not cooked through.
3. Dividing the spaghetti sauce four ways, spoon a couple of tablespoons over each chicken breast, then top each with 2 T. grated mozzarella cheese and 1 T. grated mozzarella. Cover and reduce heat to medium low; cook for 3 minutes more or until sauce and cheese are bubbly.
4. While chicken is cooking, heat remaining tablespoon of olive oil in a corner of chicken skillet, or in a separate skillet over medium high heat. Sprinkle with garlic salt and black pepper. Sauté sliced zucchini, yellow squash, and onion in oil for about 3 min. or just until tender. Sprinkle remaining mozzarella over squash, cover and cook one minute more until cheese melts.
5. Serve with additional grated Parmesan and red pepper flakes, if desired.

Thu, 16 Jul 2026 00:00:00 GMT

Low Carb Flax Flat Bread

Ingredients

1 1/2 cups flax seed meal
2 teaspoons baking powder
1 teaspoon salt
4 teaspoons Splenda sugar substitute
2 eggs
1/2 cup water
4 teaspoons olive oil

Instructions

Preheat oven to 425.
Combine dry ingredients and mix with fork or whisk.
Make a well in the center and add wet ingredients.
Mix, making sure eggs integrate well.
Let sit for five minutes.
Spread on greased cookie sheet or silicone mat to desired thickness, I like it to be about 9 x 10 inches.
Bake 10-15 minute.

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 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

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

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

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

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

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

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

P90x Protein Shake - Level I

Ingredients

1 cup Skim Milk
1 scoop Protein Powder
1/2 cup Berries
1/2 cup Banana
1/2 cup Ice

Instructions

Combine all the ingredients in a blender. Blend until smooth.
Protein powder can be any brand that is similar to Beachbody`s Whey Protein Powder.
Level 1 = 1 protein, 1 dairy, 1 fruit
290 Calories (kcal)

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

Mexican Meatball Soup

Ingredients

1 tablespoon cooking oil
1 small red onion chopped
2 jalapeno peppers seeds and ribs removed, chopped
1 zucchini (about 1/2 pound), cut into 1/2-inch dice
2 1/4 teaspoon dried oregano or 2 tablespoons chopped fresh oregano
1/2 teaspoon ground cumin
1 quart chicken broth low sodium
2 cup water
1 1/2 cup tomatoes drained canned diced (one 15-ounce can)
1 3/4 teaspoon salt
3/4 teaspoon Black pepper
1/2 pound ground beef
2 clove Garlic minced
2 1/2 tablespoon dry bread crumbs
1 egg
1 cup corn kernels fresh (cut from about 2 ears) or frozen
1 tablespoon lime juice

Instructions

In a large pot, heat the oil over moderately low heat. Add the onion and half the jalapenos and cook, stirring occasionally, until the onion is translucent, about 5 minutes. Add the zucchini,1 1/2 teaspoons of the dried oregano, if using, and 1/4 teaspoon of the cumin and cook, stirring, until the zucchini starts to soften, about 3 minutes.
Add the broth, water, tomatoes, 1 1/4 teaspoons of the salt, and 1/2 teaspoon of the black pepper; bring to a simmer. Simmer for 15 minutes.
Meanwhile, in a medium bowl, combine the ground beef, garlic, the remaining jalapeno, 1/4 teaspoon cumin, 3/4 teaspoon dried oregano or 1 tablespoon of the fresh oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper, the bread crumbs, and the egg. Shape the mixture into 24 meatballs, about 1 inch in diameter.
Add the meatballs and corn to the soup and simmer until the meatballs are just done, about 5 minutes. Stir in the lime juice and the remaining 1 tablespoon fresh oregano, if using.

Thu, 16 Jul 2026 00:00:00 GMT

French Toast Eggs, low carb

Ingredients

4 Eggs
2 tbsp peanut butter
cinnamon, salt, splenda

Instructions

In a bowl, scramble 3-4 eggs with some cinnamon and rock salt. If you like spicy eggs feel free to add garlic pepper and cayenne to taste.
Warm 2Tbl of natty peanut butter in the pan as the oil. Then pour the egg mix into the pan and scramble it all together, making sure to mix frequently so the peanut butter blends with the eggs.
Once you're done scramblin' top with a bit more cinnamon and splenda to taste.

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

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

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

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

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

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

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

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

Chipotle Meatballs

Ingredients

Meatballs
2 slices bacon, minced
2 cloves garlic, minced
2 large eggs
1/2 cup bread crumbs
1 1/2 teaspoons salt
1 1/2 pounds ground pork
2 teaspoons dried oregano or fresh mint, finely chopped
1-2 teaspoons chipotle powder (or a couple teaspoons adobo sauce)
Sauce
2 tablespoons extra virgin olive oil
1 medium onion, chopped, about 1 cup
3 cloves garlic, minced
1-3 chipotles chiles in adobo (canned), minced fine and sauce reserved
1 28-ounce can crushed tomatoes (preferably fire-roasted)
1 teaspoon dried oregano
1/2 cup beef or chicken broth

Instructions

Preheat the oven to 400°F.
Mix the meatball ingredients: Add all of the meatball ingredients to a large bowl and mix well with clean hands for a minute or two. You want the mixture to be well integrated, but you don't want to overwork it or the meatballs will be tough.
Form into meatballs and bake: With wet hands or an ice cream scoop, form the meat into about 16 plum-size balls and space them out in a 13x9-inch baking dish, or, if you have one, a mini-muffin tin. Bake at 400°F until lightly browned, about 15 minutes.
Make the sauce: While meatballs bake, heat the olive oil in a sauté pan over medium-high heat and sauté the onions until they just start to brown. Add the garlic and cook for 1 minute. Add the minced chipotles, the can of tomatoes, broth, and oregano or mint. Mix well and add salt to taste. If you want more chipotle flavor, add the reserved chipotle sauce a spoonful at a time, mixing and tasting between spoonfuls. Simmer the sauce uncovered as the meatballs cook.
Toss the meatballs with sauce to serve: When meatballs are ready, put them into the sauce and toss to coat. If the sauce is too thin for your taste, continue to boil it down for a few minutes. Otherwise, serve with rice, tortillas or polenta. Garnish with cilantro to serve.

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 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 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

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

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

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

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

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

Crepes - Low carb

Ingredients

4 Eggs
2 Egg whites
1/3 cup Sour cream
2 tablespoons Whey protein powder
1/2 teaspoon Baking soda
1/4 teaspoon Cream of tartar
1 tablespoon Water
Butter

Instructions

Put all ingredients except the butter in a food processor. Process briefly (only for about 10 to 12 seconds). Over beating makes the batter foamy. You can also beat the batter by hand in a small mixing bowl; use a wire whisk. When you do this, tiny (sour cream) lumps usually persist. Ignore them; they disappear in cooking.
Preheat a nonstick 10-inch griddle (most 10-inch griddles make about 8 1/2 inch or slightly larger crepes) over low to medium low heat.
Melt a little butter on the griddle. Keep heat low enough so that the butter does not brown right away. When the butter foams, lift the pan with one hand and pour the batter in it with the other. Tilt the pan as you do this and swirl the butter around so that it coats the bottom evenly and thinly. It takes about 4 tablespoons of batter to coat a 10-inch griddle. Experience will quickly guide you.
Cook the crepe until the outer edge shows a bit of dryness and a hint of color. Turn the crepe, using a 3-inch spatula. Crepes will always turn out--the difference is chiefly between good and superb. Cook them as briefly as possible. It's better to turn a crepe too soon---occasionally one may break--rather than wait too long. A broken crepe tastes just as good. once turned, heat the crepe for only a few seconds. This side merely needs drying (it stays a light color).
It is simple to fill a crepe. most commonly, a strip of filling is placed down the middle; the crepe is rolled like a jelly roll or you can fold the two side flaps over the center.
May need to turn the heat up a little to cook it properly. it's also easier to just pour some in the pan and swirl it around. It doesn't take long to see how much you need.

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

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

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

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

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

Perfect Protein Salad

Ingredients

1 cup Spelt berries
3 cups Water
1 25 ounce can Garbonzo beans
1 English cucumber peeled, seeded and diced
1 Green bell pepper seeds removed and diced
1 stalk Celery diced
2 (about 1 cup) Carrots diced
1/4 Small red onion diced
2 Green onions diagonally sliced
1/3 bunch Italian parsley chopped
1/2 cup Mayonnaise or vegan mayo
2 tablespoons Fresh lemon juice
2 tablespoons Apple cider vinegar
1 teaspoon Dried dill
1 teaspoon Sea salt
1 teaspoon Dried basil
1 teaspoon Fresh garlic, peeled minced
to taste Freshly ground pepper

Instructions

Boil spelt berries in the water until tender, about 45 minutes. Drain and cool.
In a salad, bowl mix together the cooked spelt, garbanzo beans, diced cucumber, green pepper, celery, carrots, red onion, green onion and chopped parsley.
Mix together the mayo, lemon juice, vinegar, dill, salt, basil and garlic for dressing and pour over the salad, mixing well. Season with pepper to taste.

Thu, 16 Jul 2026 00:00:00 GMT

Low-Carb Belgian Waffles

Ingredients

2 each Eggs Room Temp
1/2 cup CarbQuik
1/2 cup Heavy Cream
2 tablespoons Butter
2 Ounces Cream Cheese
1 tablespoon Sour Cream Generous
1/2 teaspoon Baking Powder
1/2 teaspoon Vanilla Extract
1/4 teaspoon Ground Nutmeg
1/4 teaspoon Cinnamon
1 teaspoon Sweetener Optional

Instructions

1. Separate the eggs and beat the whites until stiff
2. Beat the egg yolks, sour cream, and cream cheese until smooth
3. Slowly add melted butter while mixing
4. Add sweetener, cinnamon, nutmeg, baking powder, vanilla and mix well.
5. Add CarbQuick and Mix
6. Slowly add heavy cream until batter consistency is reached, up to 1/2 cup
7. Fold in egg whites
8. Cook in waffle iron on 50% heat. They will brown quickly and be done sooner than you expect. Don't be afraid to go past the beep and really crisp them. Slather with soft butter and serve with your favorite low carb syrup or topping

Thu, 16 Jul 2026 00:00:00 GMT

Mushroom & chickpea burgers

Ingredients

1 tbsp olive oil
250g chestnut mushroom , finely chopped
2 garlic cloves , crushed
1 bunch spring onions , sliced
1 tbsp medium curry powder
zest and juice ½ lemon
400g can chickpea , rinsed and drained
85g fresh wholemeal breadcrumb
6 tbsp 0% Greek yogurt
pinch ground cumin
2 mixed-grain muffins or rolls, toasted and halved
2 plum tomatoes , sliced
handful rocket leaves

Instructions

Heat 1 tsp oil in a non-stick frying pan and cook the mushroom, garlic and spring onion for 5 mins. Mix in the curry powder, lemon zest and juice and cook for 2 mins or until mixture looks quite dry. Tip out onto a plate to cool slightly.
Use a potato masher or fork to mash the chickpeas in a bowl, leaving a few chunky pieces. Add the mushroom mix and the crumbs, then shape into 4 patties. Fry in the remaining oil for 3-4 mins on each side until crisp and browned.
Mix the yogurt with the cumin. Place half a muffin on each plate, then spread with the yogurt. Top with the burgers, a few slices of tomato and a little rocket.

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

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

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

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

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

Healthy Breakfast Sandwich

Ingredients

4 Eggs
4 egg whites
1/4 cup minced chives
1/4 cup minced parsley
salt and pepper to taste
4 whole wheat english muffins
4 1/2 inch thick, round canadian bacon slices
1 large beefsteak tomato sliced into 1/2 inch thick slices

Instructions

Crack eggs and egg whites into a bowl and whisk. Add chives and parsley and stir to incorporate. Spray a large non-stick skilltet with cooking spray. Ladle 1/4 egg mixture into skillet and cook. omelet style, until eggs are cooked through, about 1 to 2 minutes per side. Slide omelet onto plate and repeat with remaining eggs; cover with foil to keep warm. In same skillet, heat canadian bacon until warm, about 1 to 2 minutes per side. Toast english muffins, Fold omelet in to fit english muffin, then place omelet on 1 muffin half. Top with a bacon slice, then tomatoe, then top with other muffin half.

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

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

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

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 Salad in a Jar

Ingredients

1/4 very small onion, finely chopped
2 tbsp. red wine vinegar
2 tbsp. olive oil
Salt and pepper
1/4 c. canned chickpeas, rinsed
1 c. grape tomatoes, halved
2 tbsp. kalamata olives, halved
1 c. cooked spiral pasta
1 1/2 c. baby arugula, chopped
2 tbsp. crumbled feta

Instructions

In a 1-quart jar, shake onion, red wine vinegar, and oil, and a pinch each salt and pepper. Add chickpeas and gently shake to coat.
Top with tomatoes, olives, pasta, arugula, and feta. When ready to serve, turn upside down and let sit for 2 minutes for the dressing to run over the rest of the ingredients.

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

High Protein Granola

Ingredients

3 cups rolled oats
1/2-3/4 cup mix ins (see suggestions)
1/2-1 teas ground spice (see notes for suggestions)
1 cup naturally sweetened vegan protein powder
1/2 cup unsweetened apple juice
1/3 cup syrup of choice (e.g., maple syrup, agave nectar)
3 tablespoons virgin coconut oil or vegetable oil
1/4 teaspoon fine sea salt
2 teaspoons vanilla extract

Instructions

Preheat oven to 325 F (163 C). Line a large baking sheet with parchment paper.
Place oats (and any optional mix-ins, and spices EXCEPT FRUIT) in a large bowl.
Place the protein powder, apple juice, syrup, coconut oil and salt in a medium saucepan. Turn heat to medium and whisk until mixture is smooth, thick and creamy (and just beginning to bubble). Whisk in vanilla.
Pour mixture over oats, stirring to combine and coat. Spread evenly on prepared baking sheet.
Bake in preheated oven for 42 to 45 minutes, stirring once or twice, or until granola is dry. Remove from oven and let cool completely on sheet. Stir in any dried fruit, if using.
Store cooled granola in an airtight container for up to 2 weeks, or freeze for up to 2 months.
Notes
Suggested Mix-ins: nuts (e.g., pistachios, almonds, walnuts, pecans), seeds (e.g., pepitas, sunflower seeds, chia seeds, hemp seeds, sesame seeds), and unsweetened flake coconut.
Suggested Spices: Ground cinnamon, ginger, cardamom, pumpkin pie spice, nutmeg, and allspice.

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

Low Carb Curry Meatballs in Sauce

Ingredients

1 teaspoon trader joe's curry powder
1 lb ground turkey
1/4 teaspoon ground ginger
1/4 teaspoon salt
2 teaspoons thai kitchen red curry paste
2 cups unsweetened almond milk
1/4 teaspoon salt
1 head cilantro
1 head cauliflower
1 egg

Instructions

combine turkey, egg, curry powder, ginger powder and 1/3 cup chopped cilantro in a bowl. Mix well to combine.
Drop meat mixture in balls onto a baking sheet. Bake at 375F for 10-15 minutes or until cooked through.
Meanwhile make cauliflower rice from the cauliflower. Add 1/3 cup cauliflower rice to a pan and add 1 cup almond milk and the curry paste. Simmer over medium heat for about 10 minutes. Transfer to a food processor and process until smooth. Return to the pan, add the remaining almond milk, and simmer for about another 10 minutes. Add meatballs to sauce and garnish with cilantrol. Heat some cauliflower rice (~3 mins in microwave). Pour sauce and meatballs over cauliflower rice to serve.

Thu, 16 Jul 2026 00:00:00 GMT

Sweet Veggie Protein Bars

Ingredients

2 eggs
2 tablespoons coconut cream (not milk)
1 cup pure pumpkin puree
1/4 cup jaggery or 1/4 cup coconut sugar
2 tablespoons honey
1/4 cup skim milk powder
1/4 cup vanilla whey protein powder
1/4 teaspoon salt
2 teaspoons ground cinnamon
1 cup sorghum flour
1/4 cup quinoa flour
1/2 cup amaranth flour
1/3 cup rice bran
2 tablespoons ground flax seeds
3 tablespoons psyllium, husk fibre
1 teaspoon xanthan gum or 1 teaspoon guar gum
1 tablespoon baking powder
2 tablespoons teff
1 large finely grated carrot
1/2 cup raisins, soaked in hot water and drained (reserve 1/4 cup liquid)
2 cups fruit and nut granola cereal

Instructions

Line a 13 x 9-inch baking pan with parchment and set aside.
Using an electric mixer, beat eggs, coconut cream, pumpkin, jaggery, honey, milk and whey powders, salt and cinnamon until well combined.
Add flours, bran, flaxseed, psyllium, xanthan gum and baking powder, mixing until combined.
Fold in kaniwa, carrot, raisins (with liquid) and granola.
Spread into the pan and allow to stand for 30 minutes.
Meanwhile, heat the oven to 325°F.
Bake for 30-35 minutes.
Let cool in pan before cutting into bars.

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

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

Easy Protein, Fats, Carbs

Ingredients

*********EASY PROTEIN*********
Applegate Farms deli meats avoid carrageenan
canned wild salmon or tuna Wild Planet at Whole Foods or Trader Joes
Precooked wild shrimp
Roasted chicken
Jerky avoid added sugar & preserves
boiled eggs
Nuts macadamia, walnuts, or almonds
***********EASY FATS*********
EVOO in portable, spill proof container
Coconut oil in packets, Artisana Brand)
nut butter
dark chocolate 80% or greater cacao
*********EASY CARBS*****
Veggies carrots, celery, bell peppers
Salads
Romaine lettuce hearts perfect for wrapping proteins
sweet potatoes
butternut squash
Fruits apples, oranges, grapes, bananas
trail mix bars with low sugar and no additives

Instructions

pack and go

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

Low Carb Fried "Rice"

Ingredients

10 ounces fresh cauliflower grated
cooking oil
3 green onions sliced
1 clove garlic minced
3 tablespoon soy sauce
few drops sesame oil
1-2 cups meat Your choice, chicken, pork, or beef
3 eggs beaten

Instructions

Grate cauliflower to make 10 ounces. Heat enough oil to cover bottom of large skillet on medium high. Quickly stir fry white of onions and the garlic. Do not burn. Add cauliflower. Fry 4-5 minutes, stirring constantly until it begins to color. Don't let it get mushy. Stir in soy sauce, sesame oil, and meat. Fry until browned. Push "rice" to one side and scramble eggs into other side. Cook until soft. Mix eggs into "rice." Mix well and break up into large chunks of egg

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

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

Waffles - Basic, low-carb

Ingredients

6 ounces Cream cheese softened
5 Eggs
1/4 cup Whey protein powder
1 teaspoon Baking soda
1/2 teaspoon Cream of tartar
1 1/4 cup Whole almond meal
1/4 cup Whey protein powder
1/4 cup Heavy cream
1 teaspoon Vanilla

Instructions

NOTE: recipe calls for 1/2 whey protein powder. Original 1/4 caup was to have been soy protein powder.
*For slightly lighter waffles, separate three of the five eggs. Add the yolks along with the whole eggs and beat the three egg whites. Fold in last..
In an electric mixer, food processor, or by hand, beat the cream cheese and two eggs until smooth, thick and fluffy. Add the remaining three eggs, one at a time, beating briefly after each addition. Stir
the protein , baking soda, cream of tartar, almond meal, and heavy cream into the batter by hand or at slow mixer speed.
Spoon batter into the waffle iron. Bake until done (generally from 2 to 4 minutes. Always chec early. The waffles are delicate, so remove them carefully. Do not pile them on top of one another or
they may become soggy. You can freeze leftover waffles and heat them in a toaster (thaw first).

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

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

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

Gluten free & vegan healthy Banana Bread

Ingredients

3 medium ripe bananas (3 bananas yield ~1 1/2 cups or 337 g
1/2 tsp pure vanilla extract
1 whole egg (or sub 1 chia or flax egg)*
3 Tbsp avocado or coconut oil melted
1/4 cup organic cane sugar
1/4 cup packed organic brown sugar
2-3 Tbsp maple syrup (depending on ripeness of bananas // o
3 1/2 tsp baking powder (Sub 1/2 tsp of powder for soda)
3/4 tsp sea salt
1/2 tsp ground cinnamon
1 1/4 cup almond meal
1 1/4 cup gluten-free flour blend
1 1/4 cup gluten-free oats
3/4 cup Chocolate chips (4.5oz) Optional
1/4 Cup Non-dairy milk (almond, oat, etc.) Add only as much as needed to get the right consistency

Instructions

Preheat oven to 350 degrees F (176 C) and line a 9×5-inch loaf pan with parchment paper. Or line muffin tins with paper cups.
Bake for 1 hour – 1 hour 15 minutes. For muffins bake for 20-25mins. When ready, it should feel firm and be crackly and golden brown on top.
Let cool completely before cutting or it will be too tender to hold form.
Serve with butter and honey or peanut butter or as is. Store leftovers in a covered container for up to a few days. Slice and freeze for longer term storage.

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

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 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

Zoodles with Greens Pesto and Shrimp

Ingredients

2 large Green Zucchini (spiralized)
1 Yellow Squash (spiralized)
2 cups Collard Greens Pesto
1/2 tbsp Paprika
1/2 tsp Red Pepper Flake
3 cloves Garlic (chopped)
1 tbsp Olive Oil
1 tsp Salt
1 tsp Pepper

Instructions

Pre-heat a skillet to medium heat. Add olive oil and then fry the garlic along with half the spices. Stir a few times being careful not to burn the garlic.
Increase the heat slightly then add the zoodles and saute 3-5 minutes. Add the remaining seasoning halfway through.
Add the pesto and mix well with the zoodles. Cook for another 3-4 minutes.
Remove and serve immediately.

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

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

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

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

Crockpot Carnitas

Ingredients

4 lbs pork shoulder, boned and cut into large cubes (remove as much fat as possible)
1 quart beef broth
2 cups chunky salsa
water
salt
2 cups pico de gallo (or more chunky tomato salsa)
16 -24 corn tortillas

Instructions

In a large, heavy saucepan over medium-high heat, combine pork, broth, and salsa. Add enough water to completely cover the meat. Cover and bring to a boil. Reduce heat to low and simmer, covered for 3 to 4 hours (or longer) until meat pulls apart easily. Add salt to taste if needed.
Preheat oven to 400 degrees. Remove meat from liquid in pot (discard the liquid) and spread the meat out in a roasting pan. Break the meat into small chunks. Roast meat for 15 to 20 minutes until brown and crispy.
If you are using store-bought tortillas, heat the tortillas one-by-one either in a microwave or on a hot skillet. If you heat them on a skillet you may need to use a little butter or oil to help soften them. When air pockets form in the tortillas they are ready. To heat them in a microwave, place a paper towel on the floor of the microwave. Lay one or two tortillas on the paper towel (whatever will fit so there is only one layer). Microwave on high heat for 10 seconds per tortilla (some brands of tortillas require 20 seconds each). Keep warm tortillas wrapped in a clean cloth towel for serving.
To serve, double up the tortillas and place a few spoonfuls of the carnitas on them. Top with salsa. Serve with grated lettuce (that has been lightly salted and sprinkled with vinegar), beans, avocados, and/or grated cheese.
To eat, remove half of the carnitas from one tortilla to another. Take one tortilla at a time with the carnitas and salsa, fold it over and enjoy. Or, keep them doubled up. Your choice.

Thu, 16 Jul 2026 00:00:00 GMT

Low Carb Meatballs

Ingredients

1 lb extra lean ground beef, ground pork, gound veal, ground turkey (or a mixture)
1 egg, lightly beaten
1/2 cup crushed plain pork rind
2 tablespoons sugar-free tomato sauce or 2 tablespoons marinara sauce
1 tablespoon dried onion flakes
1 teaspoon garlic powder
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon fennel seed (optional)
1/2 teaspoon salt
1/4 teaspoon pepper

Instructions

Preheat oven to 375°F.
Grease a 12 cup muffin pan and set aside.
Mix together ingredients thoroughly.
Using a 1/3 cup ice cream scoop, scoop up mixture and place in holes in muffin tin.
Bake for 45 minutes or until cooked through.
Allow to cool for 5-10 minutes before removing from pan.
Place on paper toweling to absorb any excess fat.

Thu, 16 Jul 2026 00:00:00 GMT

Low Carb Platter with Vegan Umami Patty Recipe

Ingredients

1/2 cup edamame beans
1/2 cup green beans
3 tablespoon masoor dal
1 teaspoon cumin powder
3 ground sun dried tomatoes
1 teaspoon coriander powder
3 tablespoon walnuts
2 teaspoon nutritional yeast
1 1/2 tablespoon bread crumbs
3 tablespoon extra virgin olive oil
1 teaspoon lemon juice
1/2 broccoli
3 tablespoon brown basmati rice
3 cup veg stock
2 teaspoon miso
1 onion
1 bay leaf
2 teaspoon soy sauce
3 cloves garlic
cup salt
1 inch crushed ginger

Instructions

Put oil in a pan and roast brown rice till you smell the roasted aroma. Now add 1/2 cup veg stock till the rice is cooked but is not too mushy. Since you are using roasted rice, you do not require much water.
In another pan, heat oil and add masoor dal or brown lentil in it along with bay leaf, remaining veg stock and cook till the dal is soft.
Saute the chopped onion in another pan using a little oil. Next, grind the walnuts to a fine paste.
Finally, take a large bowl and add the cooked rice, lentils, chopped and sauteed onions, cumin powder, sundried tomatoes, soya, nutritional yeast, garlic, salt and mix with hands and finally add breadcrumbs.
Take a little mixture and make patty using your hands. You can put them in your air-fryer with a little oil brushed on them. You can also cook them on your pan. Serve on a bed of arugula leaves.
Now, put a pan over medium flame and add some oil in it. Saute the chopped edamame for a few minutes and sprinkle some salt in it. Then, in the same pan, add broccoli and saute with crushed garlic. Remove it once done. Then, finally, add green beans in it and saute for 3-4 minutes. Once the beans are done, add some crushed ginger and lemon juice over them and toss well.
Now, make a bed of arugula leaves and spread all the sauteed veggies side by side. Then, add the vegan patty and 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

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

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

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

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

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

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

Easy protein pancakes

Ingredients

1 banana
75g oats
3 large eggs
2 tbsp milk (dairy, soya, oat or nut milks all work)
1 tbsp baking powder
pinch of cinnamon
2 tbsp protein powder (whey, pea or whatever your preference)
coconut oil, or a flavourless oil, for frying
nut butter, maple syrup and berries or sliced banana to serve

Instructions

Whizz the banana, oats, eggs, milk, baking powder, cinnamon and protein powder in a blender for 1-2 mins until smooth. Check the oats have broken down, if not, blend for another minute.
Heat a drizzle of oil in a pan. Pour or ladle in 2-3 rounds of batter, leaving a little space between each to spread. Cook for 1-2 minutes, until bubbles start to appear on the surface and the underside is golden. Flip over and cook for another minute until cooked through. Transfer to a warmed oven and repeat with the remaining batter. Serve in stacks with nut butter, maple syrup and fruit.

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

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

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

High protein Thai chicken salad

Ingredients

3 cup Cabbage Shredded (1 large head)
1-2 Carrot Chopped
1 Mango peeled and chopped
1/2 cup Green onion chopped
1 Red pepper chopped
3-4 cup Shredded chicken
1/2 cup Peanuts chopped
1/3 cup Creamy peanut butter
2 Tbsp Coconut aminos
1 Tbsp Rice vinegar
1 Tbsp Sesame Oil
2 Tbsp Water
1/2 Lime Juiced

Instructions

Mix all first / salad ingredients
Mix dressing

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

Toms Protein Shake

Ingredients

2 scoops Vanilla Protien
1/2 cup Almond Flakes
1 tbsp Peanut Butter
1 cup Milk
1 each Banana
1 tbsp Honey

Instructions

Blend it all!

Thu, 16 Jul 2026 00:00:00 GMT

Low Carb TVP "Oatmeal"

Ingredients

2 cups TVP granules
1 quart unsweetened soy milk or coconut milk, etc.
1 tablespoon cinnamon
1 teaspoon nutmeg
1 1/2 tablespoons Vanilla extract

Instructions

Preparation:
Mix all ingredients in crockpot, large saucepan/Dutch oven, or large covered casserole dish (be careful about this - when I tested it in the oven, it overflowed).
Cooking Times
Crockpot/Slow Cooker: It will be cooked in about 2 hours on high or 4 hours on low, but you can let it go longer and it won't hurt it.
Oven: About 1 hour at 350 F.
Stovetop: Bring to boil, then simmer for 30-45 minutes, stirring occasionally - you should know by looking when it's done.
Carb Count: Assuming unsweetened soy milk and liquid sweeteners (zero carbs), the entire recipe has about 36 ECC and makes about 6-10 bowls of "oatmeal", depending upon the size.

Thu, 16 Jul 2026 00:00:00 GMT

Homemade Protein Powder Recipe: How to make Homemade Protein Powder at Home - Times Food

Ingredients

1/2 cup almonds
3 tablespoon sunflower seeds
3 tablespoon raisins
1/2 cup pistachios
3 tablespoon sesame seeds
1/2 teaspoon green cardamom
2 Pinch saffron
1/2 cup walnuts
3 tablespoon melon seeds
3 tablespoon dried figs
1/2 cup cashews
1 teaspoon fennel seeds
1 tablespoon ghee

Instructions

To make this simple protein powder, take a pan and add ghee to the pan. Once the ghee turns warm, add in the almonds, peanuts, and pistachios. Toss and transfer to a plate.
Next, deseed the dates and chop the anjeer. Take a blender and add in the roasted almonds, peanuts, pistachios, dates, anjeer, seeds. Grind them nicely.
Grind it twice and then add fennel seeds, ¼ cardamom powder, 1 pinch saffron and blend it thrice. And keep it on a tray and allow it to dry. Once the protein powder is dry, store it in a glass container. Mix it with a warm glass of milk and relish.

Thu, 16 Jul 2026 00:00:00 GMT

Aromatic mince & apricots with minty bulgur

Ingredients

1 tbsp rapeseed oil
1 onion , halved and thinly sliced
200g lean beef mince (5% fat)
1 tsp cumin seeds
2 tbsp harissa paste
2 tbsp tomato purée
1 tsp vegetable bouillon powder
400g can chickpeas , not drained
5 dried apricots , halved
160g bulgur wheat
1 tbsp fresh mint leaves , chopped
10g toasted almond flakes

Instructions

Heat the oil in a large pan and fry the onion, stirring occasionally, until starting to turn golden. Add the mince and break up with a wooden spoon, then continue cooking until browned. Stir in the cumin seeds, harissa and tomato purée, then add the bouillon powder, chickpeas plus the liquid from the can, apricots and 150ml water. Stir well, then cover the pan and cook over a low heat for 20 mins.
Meanwhile, bring a litre of water to the boil then add the bulgur. Cover and cook over a medium heat for 15 mins, until tender. Drain if there's any water left in the pan. Stir through the mint and serve with the spicy mince mixture, scattered with the toasted almonds.

Thu, 16 Jul 2026 00:00:00 GMT

No Dough Meat Crust Pizza For The Low Carb Dieter

Ingredients

1 pound Lean ground beef
2 cups part-skim mozzarella cheese shredded, divided
1/2 cup low-sugar pizza sauce I use Ragu
Canadian bacon diced
low-fat pepperoni
turkey pepperoni
Onions
green peppers
mushrooms
Tomatoes
pizza seasoning your favorite

Instructions

1. Preheat oven to 350 degrees.
2. Meanwhile, brown the ground beef; drain.
3. Place meat in a mixing bowl and mix with 1 cup of mozzarella.
4. Spread the mixture into a circle on a round pizza pan or baking stone (I prefer the stone); and top with 1/2 cup pizza sauce.
5. Top with the rest of the mozzarella, optional toppings and seasonings.
6. Bake for about 25 minutes or until cheese is melted and browned.
Comments: Tastes like a pizza, cuts like a pizza, yet there is no dough... though do have a fork and knife on hand for eating purposes because it can get a little messy if eaten with hands only. I am a South Beach dieter with a love for Italian foods and this is what curbs my craving for pizza. I love mine with the turkey pepperoni slices, onion, green peppers and mushroom. Serve with a tossed salad or marinated veggies.

Thu, 16 Jul 2026 00:00:00 GMT

High Protein Peanut Butter Maca Smoothie Bowl

Ingredients

2 large bananas sliced & frozen
1 cup cashew milk or favorite nut milk
1 tablespoon natural peanut butter or almond butter
1 tablespoon PB2 optional
1 tablespoon organic maca powder
1 scoop vanilla or chocolate protein powder if using plain flavored protein, add 1 tsp vanilla
coconut water or aloe juice to thin
frozen organic blueberries topping suggestion
sprouted buckwheat groats topping suggestion
soaked cashews or unsoaked & chopped topping suggestion
chopped dates topping suggestion
shredded unsweetened coconut topping suggestion
organic cocoa nibs topping suggestion
hemp hearts topping suggestion

Instructions

Throw all ingredients except coconut water and toppings into high speed blender and blend until smooth. Add coconut water as needed to reach desired consistency. Pour into bowl, top with favorite toppings, and enjoy!
For a drinkable smoothie, add coconut water or additional cashew milk (which will make it much richer) until smoothie reaches a drinkable consistency. Pour into glass and enjoy. Left overs can be stored in fridge for several hours to use as an afternoon snack.

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

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

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 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

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

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

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

Lamb & potato kebabs with minty broad beans

Ingredients

200g baby new potato, halved
250g lean lamb neck, cut into 2.5cm dice
1 red pepper, deseeded and cut into large chunks
2 garlic cloves, crushed
1 tbsp olive oil
1 lemon ½ juiced, ½ cut into wedges
600g fresh or frozen broad beans
2 tbsp mint sauce

Instructions

Bring a pan of water to the boil, tip in the potatoes and cook for 8-10 mins until tender. Scoop out the potatoes, keeping the cooking water on a gentle boil. Put the lamb, potatoes and pepper in a bowl. Add the garlic, oil and lemon juice. Season, then toss well to coat.
Heat a griddle pan over a medium-high heat. Thread the lamb, pepper and potatoes onto 8 pre-soaked kebab skewers. When the pan is hot, grill the kebabs for 3-4 mins on each side until nicely charred around the edges.
Add the broad beans to the boiling water and cook for 5 mins. Drain and pop the beans out of their skins if you have time. Mix with the mint sauce.
Serve the kebabs on top of the beans with lemon wedges for squeezing over.

Thu, 16 Jul 2026 00:00:00 GMT

Healthy Breakfast Sandwich

Ingredients

2 whole wheat deli thins
1/2 green pepper chopped
1/2 avacado mashed with salt, pepper, and garlic
4 eggs
4 slices cheese any kind

Instructions

Lightly toast deli thins
Begin frying chopped green pepper
Add eggs over top of cooking pepper
Fry eggs, breaking yolks so they cook through
Assemble sandwich

Thu, 16 Jul 2026 00:00:00 GMT

Vegetarian No-Chicken and Dumplings

Ingredients

1 tablespoon baking powder
2 cups (about 8 1/2 oz.) plus 2 Tbsp. unbleached all-purpose flour, divided
1 cup whole milk
2 tablespoons unsalted butter
2 cups thinly sliced sweet onion
4 cups unsalted vegetable stock, divided
8 cups chopped yellow squash (2 lb.)
2 teaspoons kosher salt
1 cup finely chopped carrots
1 cup frozen peas, thawed
1 cup fresh corn kernels
1 tablespoon chopped thyme
1 tablespoon thinly sliced chives
1 teaspoon black pepper

Instructions

Combine baking powder and 2 cups of the flour in a bowl. Gradually stir in milk with a fork. Chill dough 20 minutes.
Heat butter in a large Dutch oven over medium. Add onion; cover and cook, stirring occasionally, until very soft, 15 to 20 minutes. Add 3 3/4 cups of the stock to Dutch oven, increase heat to high, cover and bring to a boil; let simmer 4 to 5 minutes. Whisk together remaining 1/4 cup stock and 2 tablespoons flour; stir into Dutch oven. Add squash and salt; cover. Simmer, stirring occasionally, until squash is very tender, 5 to 6 minutes.
Add squash mixture to a blender in batches. Remove center piece of blender lid (to allow steam to escape); secure lid on blender, and place a clean towel over opening in lid. Process each batch until very smooth. Return puree mixture to Dutch oven over medium-high. Add carrots, peas, corn and thyme; cook, stirring occasionally, until boiling, 3 to 4 minutes.
Meanwhile, roll dough out onto a heavily floured surface to 1/8-inch thickness. Using a pizza cutter or a knife, cut into 1-inch squares. Add dumplings to simmering squash mixture, and cook, gently stirring occasionally, until slightly puffed, 3 to 4 minutes. Remove from heat. Stir in chives and pepper.

Thu, 16 Jul 2026 00:00:00 GMT

Metabolic Booster Meal Banana Ice Cream

Ingredients

2 Scoops Vanilla Protein Powder
1/4 Cup Oaks
1/2 Cup Water
6 Each Ice Cubes

Instructions

Combine and blend ingredients together to desired shake consistency.

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

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

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

Low Carb Muffins

Ingredients

1/4 c Low fat cottage cheese
1/2 tb Vegetable oil
1 package artificial sweetener
4 Eggs
2 tb Soy flour
1/2 ts Cream of tartar

Instructions

1. Preaheat oven to 350 degrees. Coat muffin cups with a little vegetable oil. (or use butter, margarine, or pan spray) 2. Separate the eggs very carefully, allowing no egg yolk to mix with the whites. 3. Beat the egg whites with an electric mixer until frothy. Add the cream of tartar and continue beating just until stiff peaks form. 4. Combine egg yolks, cottage cheese, soy flour, and sweetener. Fold this mixture carefully into the egg whites. 5. Fill each muffin cup 2/3 full of batter. Bake the muffins for about 30 minutes, until the are golden brown and spring back when touched. Variation: To make spice muffins, stir 1/2 ts cinnamon, 1/4 ts ground ginger, and 1/8 ts cloves into the soy flour before adding to the egg yolks. Note These turned out tasty but sort of fell like crumpets, I would be more careful about not overmixing next time. MM Posted to MM-Recipes Digest V4 #154 by "John Weber" on Jun 02, 97

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

Low Carb Microwave Italian Flax Bread

Ingredients

2 tablespoons Butter
1 teaspoon Baking powder
4 tablespoons Flax seed meal Golden
1 cup Colby Jack cheese Shredded
2 tablespoons Splenda
2 each Egg
1 dash Dill weed
1 Dash Dried rosemary
1 Dash Dried oregano

Instructions

1. Melt butter in a microwave safe loaf pan. (I use a pan that is approximately 5 inches by 9 inches). 2. Add all remaining ingredients, stir well, and even out in the pan. 3. Microwave for 3 minutes 30 seconds or until firm throughout. (Microwave times vary, and you may have to adjust up or down slightly.) 4. Remove from pan to cool. The "bread" should be firm throughout and have no runny areas. It should just fall right out of the pan. Slice into sandwich slices, or eat warm as a great healthy snack.

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

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

10 minute Chili low carb

Ingredients

1 Pound Ground beef
1 Tsp Cumin
1 Tsp Coriander
1/2 Tsp Cayenne
1/2 Tsp Garlic powder
1/2 Cup Salsa
Salt and pepper to taste
15 ounces Tomato sauce

Instructions

In a medium saucepan, combine the ground beef and all of the spices. When the meat is cooked through, add your salsa. Simmer for 5 minutes.
Options:
Add cheese and sour cream

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 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

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

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

Peanut butter banana protein overnight oats

Ingredients

1/2 Cup Old fashioned oats
3/4 Cup Unsweetened almond milk
1 Tbsp Peanut Butter
1 Medium Banana Mashed
1 Dash Cinnamon
1/2 Scoop Protein powder
2 Packets Stevia

Instructions

Combine ingredients, place in fridge overnight, microwave and stir again before serving

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 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

Peanut Butter Protein Bars

Ingredients

1/2 cup skim milk
1 cup natural-style peanut butter or 1 cup low-fat peanut butter
1 tablespoon honey
1 1/4-1 1/2 cups of whey protein powder (I use vanilla, but I'm sure chocolate would work too)
2 cups dry uncooked oatmeal (not quick cooking kind)

Instructions

Combine PB, honey and milk in a pot.
Warm over low heat.
Add the protein powder and mix well.
Add the oats.
You don't want to cook it, just warm it through so you can stir it.
Add more milk if it is too thick to stir.
Press in a 9" x 13" pan.
Let the bars sit until cool, and cut into 16 equal sized bars.
Wrap each bar in foil or Saran wrap and store in plastic baggies.
They do not need refrigeration.

Thu, 16 Jul 2026 00:00:00 GMT

Sun-Dried Tomato Mini Meatloaves

Ingredients

1/2 cup sun-dried tomato (not oil-packed)
1/4 cup boiling water
1 lb extra- lean ground turkey
1/2 cup old fashioned oats
1/2 cup freshly shredded parmesan cheese
2 eggs
1 medium onion, diced
1 tablespoon chopped fresh thyme
1 teaspoon fresh ground pepper
1/2 teaspoon salt
8 large fresh sage leaves
1 tablespoon extra virgin olive oil

Instructions

Heat oven to 350 degrees Fahrenheit.
Line baking sheet with parchment paper.
Place sun-dried tomatoes and boiling water in small bowl.
Cover; let stand 5 minutes or until soft.
Remove tomatoes from bowl; cool.
Squeeze out moisture; chop.
In large bowl, gently mix together sun-dried tomatoes, turkey, oats, cheese, eggs, onion, thyme, pepper and salt.
Divide into 4 portions.
Gently form each portion into loaf shape; place on baking sheet.
Press 2 sage leaves onto top of each loaf; drizzle loaves with oil.
Bake 25-30 minutes or until no longer pink in center and internal temperature reaches 170 degrees Fahrenheit.

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

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

Low Carb Fake French Toast

Ingredients

1 egg
1 tablespoon ricotta cheese or 1 tablespoon cottage cheese
2 (1/16 ounce) packages Splenda sugar substitute
1 teaspoon vanilla
1 dash cinnamon
1 dash nutmeg
sour cream

Instructions

Spray pan with pam ,.
mix all ingredients except sour cream and one pkg of Splenda.
cook over med heat turn once this may be hard to do,.
when done serve with sour cream mixed with Splenda.

Thu, 16 Jul 2026 00:00:00 GMT

Meat loaf - low carb

Ingredients

2/3 cup Heavy cream
1/2 cup Bread crumbs
1 1/2 lbs Ground beef
1 tablespoon Parsley dried
1/2 cup Onion finely minced
2 teaspoon Parmesan
1 Egg yolk

Instructions

Preheat oven to 325 degrees. Put a 12x14 piece of aluminum foil on a cookie sheet or jelly roll pan or lightly grease a 4x8 inch baking pan.
Put cream and bread rumbs in the bowl of a food processor or mixer or put them in a medium mixing bowll. Stir lightly and soak for about 5 minutes.
Add ground beef, parsley, onion, salt pepper, Parmesan cheese and egg yolk in the bowl with the soaking bread crumbs. process just until lightly mixed (it is important not to overmix) or do this by hand. Place on top of the aluminum foil and shape into a loaf abot 12-13 inches long. Lightly build up a slight edge with the aluminum foil (unless you are using a jelly roll pan or a regular baking pan0. Bake for about 1 hour or until done. Be sure it is cooked through.
Can cusbstitude 1/2 almond meal for the bread crumbs
Really good with mock marinara sauce

Thu, 16 Jul 2026 00:00:00 GMT

Low-Carb Egg White Omelette Recipe by Tasty

Ingredients

½ lime, Juiced
⅔ cup water
1 avocado, diced
½ cup greek yogurt
salt, to taste
black pepper, to taste
4 tablespoons oil
salt, to taste
black pepper, to taste
1 red bell pepper, diced
1 green bell pepper, diced
½ onion, diced
2 cups fresh spinach
⅓ cup shredded sharp cheddar cheese
12 egg whites
1 tomato, diced
2 tablespoons fresh cilantro, chopped

Instructions

Place the lime juice, water, avocado, Greek yogurt, salt, and pepper in a blender and blend until smooth. Set aside.
Add oil to a pan over medium heat.
Add onions and peppers and cook until nearly soft, about 5 minutes.
Add spinach and cheese and stir for another 2 to 3 minutes. Set aside.
Add oil to a pan over medium heat.
Add the egg whites to the pan and season with salt and pepper. Cook until set, about 2 minutes.
Flip the eggs and let set for about 1 minute.
Fill the egg whites with the pepper, onion, spinach, and cheese mixture. Roll up the egg white omelette.
Top with avocado dressing, tomato, and cilantro.
Enjoy!

Thu, 16 Jul 2026 00:00:00 GMT

My Favorite High Protein Bread

Ingredients

1 cup cooked quinoa
3 cups whole wheat flour
2 eggs
1 tablespoon olive oil
1 1/2 tablespoons yeast
1/4 cup raw sugar
1 cup warm water
1/8 cup pumpkin seeds
1/8 cup sunflower seeds
1/8 cup flax seed
1/4 teaspoon salt

Instructions

I made this bread in a bread maker so it is a lot more sticky than a handmade kneaded bread would be,and that is fine. You may have to adjust ingredients to get a consistency that works for you.
Add ingredients in the order directed by your bread maker but add them in the groups outlined below:If making by hand/in a mixer don't be afraid to adjust the flour and water accordingly.
Cook the quinoa and allow to cool.(it cooks like rice or similar. Add quinoa, add 2x amount of water and boil, cover and turn off heat.) Either cool all the way or partially.
Put the sugar and the yeast into the warm water, give them a stir, and let them sit while mixing up everything else.
Add the flour, salt, seeds and quinoa to the mix.
Add the eggs and oil and then add the water-sugar-yeast mix. You may need more water.

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

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

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

Protein Bar-Almond Berry Crunch

Ingredients

12 ounces almond butter, crunchy or peanut butter
1 1/2 cups Agave Nectar or honey
90 grams Protein powder (choc or vanilla) approx. 2 scoops
1 cup dried mixed berries (cherries, blueberries, cranberries, etc.)
8 cups rolled oats Old Fashioned

Instructions

Mix almond butter and agave in microwaveable bowl and heat for 60-90 seconds.
Mix well & then add protein shake mix powder; mix well.
Fold in oats and dried berries; mix gently.
Spread in a 9 x 13 pan & Refrigerate for one hour.
Cut into 32 bars.
(May be frozen)

Thu, 16 Jul 2026 00:00:00 GMT

African Style Mealie Tart

Ingredients

8 ounces Ground pork - bulk, 10-15% fat.
8 ounces Pork sausage - bulk, medium spiced
1/2 cup Onion - chopped
1 cup Cabbage - shredded fine
2 cloves Garlic - fine diced
12 ounces Ro-Tel Tomatoes - Medium w/ chiles
1/4 teaspoon Kosher Salt - to taste
1/4 teaspoon Red Pepper - to taste
1 1/2 cups Polenta cubed
1 cup Whole corn - frozen or canned
3 cups Water
1/2 teaspoon Kosher salt
1 cup Sharp Cheddar Cheese - shredded

Instructions

In a large frying pan (or Dutch oven) brown the pork and sausage until thoroughly cooked. While cooking finely crumble them and blend the two meats together. Drain all fat and liquid from the meat and set aside.
Gently saute the onions and cabbage until they are both soft. Add the garlic and cook for 1-2 minutes. The add the canned tomatoes , blend the mixture and add the meat back in. Other vegetables such as French cut green beans may also be added at this point if you desire. Allow the mixture to simmer and adjust the flavor w/ salt & black (or red) pepper if needed. It should be moderately spicy. Allow this to cook down a bit to thicken the sauce.
While the filling is simmering, start the Mealie Paap. Add the polenta, water, and salt to a heavy pan or double boiler and allow it to come to a very low boil. Stir this frequently and have a bit of extra water available as it will suddenly thicken. Add water and keep stirring until the mixture is creamy and fairly thick. Now add in the whole kernel corn, stir and adjust the consistancy to a thick, but still spreadable, consistancy.
Pre-heat oven to 350 Oil or spray a 9 inch pie pan or 8X8 pan.
Spread a (about 1/2 inch) layer of the polenta on the bottom, followed by a layer of filling. Add the next layer of polenta and another layer of filling. A third layer may be possible depending on volumes. End with a layer of the filling on top and cover that with the grated cheese.
Bake this for 40 - 60 minutes until everything is "firm" and the cheese has browned lightly.
Serve with a green salad and vegetables.
Each (1/8 of tart or 250g) serving contains an estimated:
Cals: 375, FatCals: 203, TotFat: 23g
SatFat: 9g, PolyFat: 2g, MonoFat: 9g
Chol: 54mg, Na: 540mg, K: 320mg
TotalCarbs: 28g, Fiber: 3g, Sugars: 1g
NetCarbs: 25g, Protein: 15g
Adapted from recipe by Katie Brimelow from Johannesberg, South Africa
http://www.bigoven.com/~cleverkt

Thu, 16 Jul 2026 00:00:00 GMT

Delicious Gluten Free Chocolate Chip Oatmeal Cookies

Ingredients

1 cup brown rice flour
1 1/4 cups gluten-free oats, plus
2 tablespoons gluten-free oats
1/4 cup avocados or 1/4 cup canola oil
1 teaspoon gluten-free baking soda
1/4 teaspoon gluten free baking powder
1/4 teaspoon sea salt
1/2 cup super extra finely granulated sugar
1/2 cup light brown sugar, packed
1 large egg
1 1/2 teaspoons vanilla extract
1/2 cup semi-sweet chocolate chips, I used mini chunks
2 -3 tablespoons almond milk or 2 -3 tablespoons soymilk

Instructions

Preheat oven to 325 degrees. Line 2 cookie sheets with parchment paper and set aside.
In a large mixing bowl, combine the flour, oats, baking soda, baking powder and salt. Whisk well to loosen up any clumps. Set aside for a minute.
In another mixing bowl, combine the oil with the sugars and mix with an electric mixer until creamy. About a minute. Slowly add the egg and vanilla extract.
Pour the wet ingredients into the dry ingredients and mix again with the electric mixer.
You should have a thick batter. Fold in chocolate chips. If you need to, add a tablespoon at a time of almond milk to make a nice texture for scooping into balls.
Place in fridge for about 10 minutes.
Take out of the fridge and with a small cookie scooper, make 12 mounds on each cookie sheet. With wet fingers, press down slightly. The cookies will spread out.
Bake one cookie sheet at a time for about 8 to 12 minutes. (Ovens will vary) After 5 minutes, rotate the pan around. When the cookies seem lightly golden, take out and let rest on a wire rack until cool. Then repeat with the other cookie sheet.
The cookies will remain soft on the inside and crispy on the outside. A sure winner!
Makes 24 large cookies.

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

Low Carb Pancake

Ingredients

2 Egg
2 tablespoon Sesame tahini Can use any nut butter.
1 pinch Salt
0.5 teaspoon Baking powder

Instructions

Mix all ingredients in a bowl. Whisk well for more fluffy pancakes.
Heat a skillet; with melted butter or olive oil.
Make small pancake. Serve with sour cream.

Thu, 16 Jul 2026 00:00:00 GMT

No Dough Meat Crust Pizza for the Low Carb Dieter

Ingredients

1 lb lean ground beef
2 cups shredded part-skim mozzarella cheese, divided
1/2 cup low-sugar pizza sauce (I use Ragu)
diced Canadian bacon
low-fat pepperoni
turkey pepperoni (optional)
onion
green pepper
mushroom
tomatoes (optional)
your favorite pizza seasoning, to taste

Instructions

Preheat oven to 350 degrees.
Meanwhile, brown the ground beef; drain.
Place meat in a mixing bowl and mix with 1 cup of mozzarella.
Spread the mixture into a circle on a round pizza pan or baking stone (I prefer the stone); and top with 1/2 cup pizza sauce.
Top with the rest of the mozzarella, optional toppings and seasonings.
Bake for about 25 minutes or until cheese is melted and browned.

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

Thai Peanut Noodle Soup

Ingredients

6 tbsp. vegetable oil, divided
8 oz. cremini mushrooms, stemmed and sliced 1/4" thick
2 tbsp. plus 1/8 tsp. kosher salt, divided
6 oz. pad Thai rice noodles
4 cloves garlic, minced
2 tbsp. minced or grated ginger
2 tbsp. red Thai curry paste
1 (14.5-oz) can unsweetened coconut milk
1/4 c. low-sodium soy sauce
3 tbsp. creamy natural peanut butter
4 c. low-sodium vegetable broth
1 small red bell pepper, seeded and sliced
2 tbsp. fresh lime juice
8 cilantro sprigs
1 c. Thai or regular basil leaves
1 c. unsalted roasted peanuts

Instructions

In a large pot over medium heat, heat 3 tablespoons oil. Cook mushrooms, tossing occasionally, until golden brown and crisp, 8 to 10 minutes; season with ⅛ teaspoon salt. Transfer mushrooms to a plate.
Meanwhile, bring a medium pot of water to a boil and stir in remaining 2 tablespoons salt. Add noodles and cook, stirring occasionally, until tender, 5 to 6 minutes, depending on thickness. Drain, transfer to a medium bowl, and toss with 1 tablespoon oil; set aside.
In same large pot over medium heat, heat remaining 2 tablespoons oil. Cook garlic, ginger, and curry paste, stirring, until fragrant, about 1 minute. Stir in milk, soy sauce, and peanut butter until combined. Stir in broth and bring to a boil over high heat. Add bell pepper, reduce heat to medium-low, and simmer until tender, about 3 minutes. Stir in lime juice and mushrooms.
Divide noodles among bowls. Spoon peanut broth and vegetables over. Top with cilantro, basil, and peanuts.

Thu, 16 Jul 2026 00:00:00 GMT

Low Carb Deep Dish Pizza

Ingredients

4 ounces cream cheese, softened
2 eggs
1/4 cup parmesan cheese
1/4 teaspoon oregano or 1/4 teaspoon italian seasoning
1/4 teaspoon garlic powder
8 ounces Italian cheese blend or 8 ounces mozzarella cheese, shredded
1/4 cup pizza sauce
4 ounces mozzarella cheese, shredded
garlic powder, to sprinkle on top
assorted pizza toppings (pepperoni, ham, sausage, 4 ounce can mushrooms, green peppers, bacon, ground beef, etc.)

Instructions

In a medium bowl, whisk cream cheese until smooth and creamy.
Whisk in eggs until mixture is well-blended and smooth.
Add the Parmesan and seasonings, then stir in the 8 ounces of mozzarella until completely moistened.
Spread cheese mixture evenly in a well-greased 9"x13" glass baking dish or lightly greased and lined with parchment paper (see note below).
Bake at 375ºF for 20 to 25 minutes or until evenly browned, but not too dark; let cool completely on a wire rack.
When nearly cooled, take a metal spatula and carefully pry up the edges to loosen from pan.
Ease the spatula under the whole crust to loosen.
Keep crust in the pan; this makes it easier to remove the finished pizza later.
Refrigerate, uncovered, until shortly before serving time (this dries out the crust and makes it crisper).
Spread chilled crust with pizza sauce, then cheese and toppings of your choice (pepperoni, ham, sausage, 4 ounce can mushrooms, green peppers, bacon, ground beef, etc).
Lightly sprinkle with garlic powder and bake at 375ºF about 15 to 20 minutes or until toppings are bubbly.
Let stand a few minutes before cutting.

Thu, 16 Jul 2026 00:00:00 GMT

Mild chilli & bean pasta bake

Ingredients

1 large onion , chopped
2 sticks celery , thinly sliced
340g extra-lean minced beef
2 tsp mild chilli powder
410g can chopped tomatoes
1 tbsp tomato purée
400g can kidney bean in water, drained and rinsed
300ml beef or chicken stock
300g wholewheat penne
½ x 568g tub 0% fat Greek yogurt
2 eggs , beaten
50g red leicester cheese, coarsely grated
1 small garlic clove , crushed

Instructions

Heat a splash of oil in a frying pan, add the onion and celery, season with pepper and a little salt, then cook until soft. Remove vegetables and set aside. Brown the mince in the pan, a handful at a time, tossing with a fork as you go. Only add a splash of oil if the mixture begins to stick too much. Once browned, tip into a sieve to remove any excess fat.
Return mince and cooked veg to the frying pan, add the chilli powder, tomatoes, tomato purée, beans and stock, bring to the boil and simmer for 15 mins.
Heat oven to 200C/fan 180C/gas 6. Cook the pasta according to pack instructions. Drain, stir into the mince and spoon into a large lasagne dish. Mix the yogurt, eggs, cheese and garlic together and season lightly. Spoon over the top of the pasta and bake for 20-25 mins or until lightly browned.

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

No-Bake Oatmeal Protein Bars

Ingredients

2 cups quick cooking oats
1/2 cup natural peanut butter
4 scoops protein powder (recipe says vanilla or cookies & cream work best)
1 tbsp ground flaxseeds
1/2 cup water

Instructions

1. Knead all ingredients in a large bowl.
2. Line square baking pan with wax paper. Spread dough into pan using a spatula. (I find it easier to use my hands so I can press it in pretty good. Makes it like Cliff bar texture.) Optional: Spread a thin layer of peanut butter on top of dough.
3. Freeze for 30 minutes.
4. Remove from freezer. Cut into bars. (I store them in snack size Ziploc bags for an easy on-the-go snack. I like to eat them before the gym.)

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

Easy Tuna & Pasta Pot Pie

Ingredients

1 tablespoon margarine or 1 tablespoon butter
1 large onion, chopped
1 1/2 cups small shell pasta or 1 1/2 cups elbow macaroni, cooked
1 (10 3/4 ounce) can condensed cream of celery soup or 1 (10 3/4 ounce) can cream of mushroom soup, undiluted
1 cup frozen peas, thawed
1 (6 ounce) can tuna in water, drained and flaked into pieces
1/2 cup sour cream
1/2 teaspoon dried dill weed
1/4 teaspoon salt
1 (7 1/2 ounce) package buttermilk biscuits or 1 (7 1/2 ounce) package country biscuits

Instructions

Preheat oven to 400°F.
Melt margarine in medium ovenproof skillet over medium heat.
Add onion; cook 5 minutes, stirring occasionally.
2.
Stir in pasta, soup, peas, tuna, sour cream, dill and salt; mix well.
Cook 3 minutes or until hot.
Press mixture down in skillet to form even layer.
Unwrap biscuit dough; arrange individual biscuits over tuna mixture.
Bake 15 minutes or until biscuits are golden brown and tuna mixture is bubbly.

Thu, 16 Jul 2026 00:00:00 GMT

Butter bean curry

Ingredients

2 tbsp rapeseed oil
2 onions (320g), finely chopped
1 tbsp finely grated ginger
3 large garlic cloves , finely grated
1 red chilli , deseeded and sliced
2 x 400g cans butter beans
2 tsp vegan bouillon powder
1 tsp cumin seeds
2 tbsp medium curry powder
400g can chopped tomatoes
1 aubergine (320g), cut into cubes
15g coriander , chopped
250g pouch cooked wholegrain rice
2 small bananas , peeled and finely chopped
½ lime , juiced
¼ cucumber , finely chopped
1 small red onion (60g), finely chopped
1 red chilli , deseeded and sliced

Instructions

Heat the oil in a non-stick pan over a medium heat and fry the onions for 8 mins until softened. Add the ginger, garlic and chilli, and cook for a few minutes more. Measure 300ml of the liquid from the cans of butter beans into a jug, and mix in the bouillon powder to make a stock (don’t worry if it’s thick or lumpy as it will dissolve in the pan as it cooks).
Stir the cumin seeds and curry powder into the onions, followed by the tomatoes, beans and aubergine. Add the stock. Bring to the boil. Reduce the heat to medium-low, cover and simmer for 30 mins until the veg is tender. Stir in half the coriander. Remove from the heat.
For the raita, toss the bananas in the lime juice. Add the cucumber, onion, chilli and remaining coriander. Warm the rice following pack instructions and serve with half the curry and raita. Cool and chill the rest of the curry and raita to make our butter bean curry wraps. The curry will keep chilled for up to three days. The raita keeps chilled for a day.

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 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

Slow Cooker Tex-Mex Chipotle Sloppy Joes

Ingredients

1 1/2 pounds ground chicken or turkey, uncooked
1 1/2 pounds ground pork
2 cups onions chopped
4 cups salsa medium hotness
1 1/2 cups green sweet peppers chopped
1 1/2 cups fresh corn or frozen whole kernel corn
2 tablespoons chopped canned chipotle pepper in adobo sauce*
1 tablespoon chili powder
1 1/2 teaspoons ground coriander
1 1/2 teaspoons garlic salt
16 - 20 6- inch flour tortillas or hoagie rolls, split and toasted
Vegetable oil
Assorted toppers such as chopped cilantro, diced avocado, chopped tomato, and/or crumbled Cotija cheese (optional)

Instructions

In a very large skillet cook ground chicken, ground pork, and onions until meat is brown and onions are tender, using a wooden spoon to break up meat as it cooks. Drain off fat.
In a 4- to 5-quart slow cooker combine meat mixture, salsa, sweet peppers, corn, chipotle pepper, chili powder, coriander, and garlic salt.
Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.
Meanwhile, add tortillas, one at a time, to hot oil; cook for about 2 to 3 minutes or just until golden. Using tongs, remove tortillas from hot oil. Fold fried tortillas over a paper-towel-wrapped rolling pin or a wire tortilla rack placed over a paper-towel-lined pan. Let cool until firm.
To serve, use a slotted spoon to spoon meat mixture into fried tortilla shells. If desired, add toppers.

Thu, 16 Jul 2026 00:00:00 GMT

Low-Carb Shepherd’s Pie with Cauliflower Mash

Ingredients

1 large (1 1/2-pound cups Cauliflower Cut into Florets
1 tablespoon Olive oil
1/2 teaspoon Nutmeg
1/2 teaspoon Sea Salt
1 pound Bison Or turkey
1 teaspoon Sea Salt
1 1/2 cups Cremini Mushrooms
1 medium Onion
1 large Carrot
1 1/2 tablespoon Tomato paste
3/4 teaspoon Dried thyme
1 1/2 cup Beef broth
1 tablespoon Worcestershire sauce
Black pepper To taste
1/4 cup Parmesan

Instructions

For the topping
Steam the cauliflower over boiling water until very tender, 10–12 minutes. Drain and place in a food processor. Add the olive oil, nutmeg and salt, and process until smooth. Set aside.
For the filling
Preheat the oven to 400°F. Heat a large oven-proof sauté pan sprayed with cooking spray over medium-high heat. Add the bison and cook, breaking up meat with a spatula, until browned, 5 minutes. Drain and set aside.
Return the sauté pan to medium-high heat and add the oil. Add the mushrooms, onions, carrots and thyme and sauté, stirring occasionally, until the vegetables are tender, 5 minutes. Add the tomato paste and cook until it begins to brown, 1 minute. Add the broth and bison and reduce heat to medium low. Simmer uncovered, stirring occasionally, until thickened slightly, 3 minutes. Season with pepper to taste.
Remove the pan from heat. Gently spoon the cauliflower over the bison mixture. Sprinkle with the cheese. Bake until bubbly around the edges, 20 minutes. Switch on the broiler and broil until the topping is lightly browned (2 minutes), if desired.

Thu, 16 Jul 2026 00:00:00 GMT

Spinach & tuna pancakes

Ingredients

2 tsp rapeseed oil
2 garlic cloves , chopped
250g baby spinach
1 tbsp tomato purée
120g can tuna steak in spring water, drained
200g cottage cheese
2 large eggs
4 tbsp plain wholemeal flour
200g can sweetcorn (no added salt or sugar), rinsed and drained
1 small red onion , finely chopped
85g cherry tomatoes , quartered
10 basil leaves , chopped
4 pitted Kalamata olives , sliced
2 tsp balsamic vinegar

Instructions

Mix all the ingredients for the salad and set aside. Heat 1 tsp oil in a large non-stick pan and fry the garlic briefly. Stir in the spinach to wilt, then mix in the tomato purée, tuna and cottage cheese. Set aside.
Beat the eggs with the flour and 2 tbsp water. Heat the remaining oil in a medium non-stick pan, add half the batter and swirl round the pan to coat the base. Cook briefly until set, then flip over with a palate knife to cook the other side for 1 min. Repeat with the remaining batter. Put the pancakes on serving plates, spoon the filling down one side, roll up and serve with the 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

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

Sonoran Slow Cooker Carnitas

Ingredients

1 (4-5 lbs) Pork Loin Fat trimmed
1 can Chicken broth
1 bunch Cilantro
3 tablespoons Ground coriander
1 (7oz) can Chipotle canned in adobo sauce
3 cloves Garlic Diced or crushed
2 tablespoons Kosher Salt
1 whole Lime Cut and squeezed

Instructions

Trim the fat off the pork loin and dry off with a paper towel
Coat the loin in the salt coriander and fresh cilantro placing it on the slow cooker
Put the rest of the ingredients in the slow cooker not washing the rub off the pork
Place on low for 4 hours
After four hours flip the loin and pull out some of the chiles unless you prefer it very spicy
Finish it for 2 1/2 to 3 more hours on low then shred with tongs or 2 forks

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

Baked Oatmeal with Dried Cranberries and Apricots

Ingredients

1 pound steel cut oats
1 cup walnuts or other nuts
2 tablespoons yogurt kefir whey, or buttermilk for soaking
dash unrefined sea salt
6 Eggs
2 cups whole fresh milk (can substitute with low-fat milk
1/4 cup maple syrup ***(up to ¼ cup), optional
½ cup raisins or dried cranberries
½ cup dried apricots diced
2 tablespoons cinnamon
¼ cup coconut oil plus extra for greasing baking dish (you can substitute with low-fat cooking spray to lower calories)

Instructions

Pour the steel cut oats and nuts into a ceramic container or mixing bowl.
Add enough filtered water to completely submerge your oats and nuts. Add a dash of salt and two tablespoons of fresh yogurt, whey, kefir, or buttermilk.
Allow the oats and nuts to soak, covered, overnight in a warm place in your kitchen – about eight to 12 hours.
After the mixture of oats and nuts has soaked overnight, dump them into a colander to drain and place the mixture back into the ceramic container or mixing bowl.
Preheat the oven to 375 degrees Fahrenheit and grease a 13 x 9-inch rectangular baking pan with coconut oil or another wholesome fat of your choosing.
Meanwhile beat together eggs, milk, maple syrup (if you’re using it), until well-combined and frothy.
Pour the mixture of eggs, milk, and maple syrup over the soaked oats and nuts, stirring well to combine into a porridge-like mixture.
Gently fold dried fruit, cinnamon, and coconut oil into the porridge-like mixture.
Pour the mixture into a greased baking pan and smooth it out with a rubber spatula to ensure even baking and a good appearance.
Bake in an oven preheated to 375 degrees Fahrenheit for forty to forty-five minutes or until the oatmeal achieves a pleasing golden-brown color on top, a knife inserted into its center comes out clean and free from liquid, and the fragrance of baked oats, dried fruit, and cinnamon perfumes your kitchen.
If you can bear to wait, allow the baked oatmeal to cool for five to 10 minutes before cutting into squares and serving.

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

Quick Breakfast Bars

Ingredients

1 1/2 cups cornmeal
1 cup soymilk (or any non-dairy milk substitute)
1 teaspoon baking powder
1 cup egg substitute, egg beaters
1 banana, mashed
2 tablespoons peanut butter
1 cup yam, mashed
1 teaspoon cinnamon
2 scoops protein powder (I like the vanilla one)
1/2 cup sesame seeds
1 teaspoon flax seed, ground
1/2 teaspoon stevia
1/4 cup honey

Instructions

Combine all ingredients.
Pour in large greased casserole pan.
Bake at 350 for 30 minutes.
Let cool and cut into squares.
Store in an air-tight container or individually wrap and freeze.

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

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

Protein Fiber Power Muffins Recipe

Ingredients

1 cup whole wheat flour
3/4 cup ground flax meal
3/4 cup wheat bran
1/2 cup oats
1/4 cup wheat germ
1/4 cup soy flour
1/2 cup molasses
1/2 cup brown sugar
2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
2 tsp cinnamon
1 1/2 cups shredded carrots
2 peeled and shredded apples
1/4 cup each raisins and dried julienned apricots(or dried fruit of your choice)
1/4 cup pumpkin seeds (or nuts/seeds of your choice)
3/4 cup milk
2 eggs
1 tsp pure vanilla extract

Instructions

Preheat oven to 350. Spray 2 6-cup or 1 12-cup muffin pan with cooking spray or line with paper cups.
Combine all ingredients in large mixing bowl and mix together until just combined.
Spoon mixture into muffin pan(should be 12 large muffins) and bake in oven for 25 minutes or until toothpick inserted comes out clean.
I like to freeze these and then leave one out overnight to thaw for the next days breakfast.

Thu, 16 Jul 2026 00:00:00 GMT

Even Lower Cholesterol Oat-Bran Muffins

Ingredients

1/2 c Brown sugar
1 1/2 c Low-fat milk
1 tb Baking Powder
2 tb Vegetable oil
2 Egg whites
2 1/2 c Oat bran
2 bananas Mashed
1/2 c Walnuts chopped

Instructions

Preheat oven to 350F, prepare pans. Combine wet mix ingredients & mix well. Add the dry mix to the wet mix until just combined. Spoon into pans & bake for 15-20 mins. Makes 12. REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from G Internet, G Internet.

Thu, 16 Jul 2026 00:00:00 GMT

Get Breakfast

Ingredients

1 lb frozen hash browns (12 oz package)
6 Eggs
7 oz frozen spinach thawed
kosher salt
olive oil
salsa
1/2 cup mozzarella cheese shredded
chili flakes

Instructions

Thaw the hash browns and dry them.
Turn on the broiler and heat a 10-12 inch cast iron skillet.
In a mixing bowl, beat 2 of the eggs. Add the hash browns along with the spinach. Toss with plenty of kosher salt.
Retrieve the skillet, coat it with oil and spoon in the potato mixture. Pack it down into the corners and spoon the salsa on top.
Cook under the broiler for 12 to 15 minutes or until the tomatoes start to brown.
Retrieve the skillet, sprinkle with the cheese and crack the remaining 4 eggs on top. Sprinkle with more salt and drizzle with some oil.
Place the pan back under the broiler and remove it after about 4 or 5 minutes as the egg whites begin to set.
Shake on some chili flakes and serve.

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

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

Any Flavor Crystal Light Protein Smoothie

Ingredients

1 1/2 cups skim milk (or water)
1/2 cup vanilla protein powder (NOT mrp)
1/4 cup oat flour
1 tablespoon flax seed oil (or ground flax seed)
2 teaspoons Crystal Light powdered drink mix (any flavor)
3 ice cubes

Instructions

Add milk to blender. add protein powder and blend on medium for 15 seconds.
Add remaining ingredients and mix on high for 30 seconds.
Pour in tall glass and serve!

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

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

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

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

Low Carb Salmon Au Gratin

Ingredients

3 ounces low-fat cream cheese
1 (3 ounce) package star kist canned salmon
1 tablespoon green onion, chopped
1 teaspoon Smart Balance butter spread
1 dash garlic powder
1/4 cup cheddar cheese, shredded
salt & pepper

Instructions

Put cream cheese and margarine in glass bowl and put in microwave about 30-40 seconds to soften.
Add salmon, green onions, garlic powder, salt & pepper.
Mix these ingredients well.
Pour mixture into a ramikin sprayed with vegetable spray.
Top with Cheese.
Bake at 350 about 10 minutes or until the cheese is melted and the ingredients are bubbly.

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

Low-Carb Spaghetti Sauce

Ingredients

2 tbsp. extra-virgin olive oil
4 cloves garlic, minced
1 tbsp. tomato paste
1 (28-oz.) can crushed tomatoes
1 tsp. dried oregano
1/2 tsp. crushed red pepper flakes
Kosher salt
Freshly ground black pepper
1/4 c. fresh basil, chopped
roasted spaghetti squash
prepared zoodles

Instructions

In a large saucepan over medium heat, heat oil. Add garlic and tomato paste and cook, stirring constantly, until very fragrant, 2 minutes.
Add crushed tomatoes, then fill can with 1/2 cup water and swirl to catch any remaining tomato, and pour into pan. Season mixture with oregano, red pepper flakes, and a generous amount of salt and pepper. Stir in basil and let simmer until reduced, about 30 minutes.

Thu, 16 Jul 2026 00:00:00 GMT

High Protein Pumpkin Bread

Ingredients

1 1/2 cups pumpkin canned
5 tablespoons butter melted
1 large scoop vanilla protein powder I use Optimum Nutrition 100% natural oats and whey
1/4 cup sugar
1/4 cup brown sugar
2 large Eggs
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon Vanilla extract
1 teaspoon Cinnamon
1/4 cup chia seeds
1/2 cups All purpose flour
3/4 cup Whole-wheat flour
2 tablespoons peanut flour

Instructions

*Preheat oven to 350°F. Grease 9x5 loaf pan.
*In a large bowl, beat together the pumpkin, butter, protein powder, sugar, brown sugar and eggs. Beat until well combined. Add in baking soda, salt vanilla extract, cinnamon and chia seeds. Stir until combined.
*Beat in flours until just combined. Transfer batter to loaf pan.
*Bake for 50 minutes, until golden brown on the surface. Transfer to a wire rack to cool.

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

Butternut-Corn Chowder with Goat Cheese Croutons

Ingredients

; Montrachet), cut
; (16-ounce)
2 ts Minced canned chipotle
2 lg Eggs; beaten to blend
; rounds
1 4 ounces slices pancetta or
1 md Onion chopped
; low-salt chicken broth
1 Bag frozen sweet white corn;
2 tb olive oil
4 oz Chilled soft fresh goat
1/2 c Yellow cornmeal
4 1/2 c Canned roasted-garlic
1 Butternut squash; peeled,
2 ts Minced fresh sage
; (1/4-inch-thick)
; 1/4-pound)
; coarsely chopped (2
; into 1-inch-thick

Instructions

Cut each cheese round into 8 wedges. Place eggs in small bowl. Place cornmeal in another bowl; sprinkle with salt and pepper. Working in batches, dip cheese into eggs, then into cornmeal, turning to coat. Press cornmeal gently to adhere. Place on baking sheet. Freeze 1 hour. Cook pancetta in heavy large saucepan over medium heat until crisp, about 8 minutes. Using slotted spoon, transfer pancetta to paper towels. Add onion to drippings in pan; saute until just tender, about 4 minutes. Add butternut squash, broth and chilies; simmer until squash is tender, stirring occasionally, about 20 minutes. Mix in corn; simmer until tender, about 8 minutes. Transfer 3 1/2 cups soup to blender; puree. Mix puree into remaining soup in pan. Season with salt and pepper. (Pancetta and soup can be made 8 hours ahead. Cover pancetta; chill. Chill soup uncovered until cold, then cover and keep chilled. Bring pancetta to room temperature before continuing.) Heat oil in large nonstick skillet over medium-high heat. Add frozen cheese; brown well, about 1 minute per side. Meanwhile, bring soup to simmer. Mix in sage. Ladle soup into bowls. Top with pancetta and cheese croutons. *Sold at Latin American markets, specialty foods stores and some supermarkets. Makes 8 to 10 servings. Bon Appetit November 1999 Per serving: 1430 Calories (kcal); 39g Total Fat; (22% calories from fat); 35g Protein; 263g Carbohydrate; 374mg Cholesterol; 184mg Sodium Food Exchanges: 15 1/2 Grain(Starch); 1 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 6 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

Thu, 16 Jul 2026 00:00:00 GMT

Low Carb Honey Nut Cookies Recipe

Ingredients

1 cup almond flour *See Note
2 Tbs butter (or dairy free margarine, or coconut oil)
1 1/2 Tbs honey (raw if you have it)
1/2 tsp vanilla
Pinch cinnamon
1/2 tsp baking powder
5 packets Krisda stevia (or other stevia, or sugar sub of choice or 2-3 Tbs cane sugar)
1 egg white
1/3 cup pecans (toasted if you like)

Instructions

Preheat oven to 300 degrees.
In 1 bowl mix together almond flour, stevia, cinnamon, baking powder, pecans.
Meanwhile melt butter & honey together.
Add butter, honey & egg white to almond flour mixture. Mix until blended.
Line a cookie sheet with parchment paper.
Drop spoonfuls of dough & flatten with your hand. It will be sticky. I spray my hand with cooking spray to make it easier.
Bake at 300 degrees for approx 12-14 minute until just golden around the edges.
Cool completely.
They will be very fragile when hot, so try to keep your hands off and let them cool.
Store in airtight container.

Thu, 16 Jul 2026 00:00:00 GMT

Breakfast Veggie Sandwich

Ingredients

2 large Eggs
1/2 cup Vegetables diced
1 ounce Cheddar cheese low-fat
1 whole Whole wheat English Muffins
1 tablespoon Pesto sauce

Instructions

#1 crack the 2 large egs into a microwave egg poacher ad add 1/2 cup vegetables(of you choice).
#2 cook for 1.5 minutes.
#3 top w/ 1 oz. low-fat cheddar cheese.
#4 layer on 1 toasted whole wheat english muffin
#5 spread w/ 1 tbsp pesto

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

Fresh Fruit Kabobs With Key Lime-coconut Dip Recipe

Ingredients

3 (6oz.) low fat or fat free, key lime pie yogurt
1/3 cup light cream cheese, softened
1/4 cup flaked coconut, toasted
granola, for garnish
72 oz. fresh fruit kabobs, (directions below)

Instructions

In a medium bowl, whisk together yogurt and cream cheese.
Stir in coconut, mix well.
Place in a serving bowl and garnish with granola.
Serve with Kabobs.
Fresh Fruit Kabobs Directions...
Peel and cut your choice of fruit, strawberries, kiwi, pineapple, cantaloup, honey dew .
Alternately thread the cut fruit onto 12' wooden skewers.

Thu, 16 Jul 2026 00:00:00 GMT

Porridge Oats Breakfast Cookies

Ingredients

1 Cup wholewheat flour
1 tsp baking soda
3/4 tsp sale
1/2 tsp allspice or 1/4 tsp cloves
2 tsp cinnamon
2 tsp ground ginger
2 eggs
1/3 C vegetable oil
1 1/4 C unsweetened apple sauce
1/4 C brown sugar
2 tsp vanilla
3 C Rogers Porridge Oats (or regular large flake oats)
3/4 C chopped almonds
1/2 C sunflower seeds or pepita seeds
1 C dried fruit (cranberries dried blueberries or dried citrus peel like the kind in fruitcake)
few chocolate chips to your liking (optional)

Instructions

Preheat oven to 350
Combine flour, soda, slat allspice and cinnamon in a bowl
Combine eggs, oil, applesauce, sugar in a large bowl.
Add vanilla oats, almonds and seeds
Add flour mixture and fruit and choc chips
Scoop spoonfuls on a cookie sheet and shape with a fork.
Bake 15 inn
Apple sauce is equivalent of 3 applesauce cups

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

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

The Perfect Breakfast Sandwich

Ingredients

2 sweet onions finely sliced
salt to taste
pinch of sugar
1/2 cup (112) mayo
1 tablespoon (14g) sriracha or hot sauce of choice
2 teaspoons (9g)Worcestershire sauce
Salt to taste
8 eggs
3 tablespoons (42g) unsalted butter
1.5 tablespoons (21g) creme fraiche
1/2 bunch of chives thinly sliced
Salt and pepper to taste
3 eggs
Salt
Pepper
2 Tbsp butter
Cheese of choice (smoked cheddar & gouda)
Ham

Instructions

Begin with a nice brioche or milk bun.
Once you have your bread, begin by thinly slicing your onions. Add your onions to a medium saucepan with melted butter, salt, and a pinch of sugar. Cover the saucepan and cook on medium-low heat stirring occasionally until they get darker and darker. After about 45 minutes, the onions should be deeply caramelized.
For your bacon, line a baking sheet with bacon, place in a cold oven and raise temperature to 425ºF. Cook the bacon to your desired crispness.
Optionally, you can make a spicy mayo mixing mayonnaise with sriracha, Worcestershire sauce, salt to taste, and fresh garlic.
To make the soft scrambled eggs, fill up a small saucepan with about an inch of water. Bring the water up to a light simmer and place a large bowl on top of it. The bowl should not touch the simmering water. Add to the bowl your eggs and cold butter. Constantly whisk the eggs as it gently cooks and curd until it comes together until it results in a very fine curd soft scrambled egg. Take the bowl immediately off the heat and add a little more cold butter, creme fraiche, and freshly diced chives. Finish with some salt.
To assemble, toast your buns in butter until golden brown on each cut side. Start with a layer of your spicy mayo, caramelized onions, two slices of bacon, and a generous dollop of your scrambled eggs. Top with a slice of cheese of your choice and crown the sandwich.
To make a more easy breakfast sandwich, start with any typical store-bought bread.
In a medium-sized bowl, season your eggs and whisk your eggs until combined. In a medium nonstick skillet, toss in some butter. Once it’s melted add in your eggs and two slices of bread. Coat both sides of the bread in the egg mixture, and on medium heat, let that sit for about 1-3 minutes or until that egg is cooked nearly all the way through.
Flip the eggs and bread, add some cheese and meat of your choice to each slide of bread, and fold in the sides of your egg. Once the egg has been folded over the bread slices, combine the two slices of bread and your sandwich will be complete. Enjoy!
In a medium bowl, crack in the eggs and season with salt and pepper. Whisk together.
Heat a 10-inch nonstick skillet over medium heat. Add in butter, and cook until melted and bubbling.
Add in the eggs, and add 2 slices of bread soaking one side then flip, and soak the other side then let it sit on medium heat for 1-3 minutes.
Carefully flip the bread and eggs mass over (bread should stick to the egg), add in cheese, and 3-4 slices of seared ham.
Fold the right side of the egg over, followed by the left side, and then fold the sandwich completely over.
Remove from the pan, and let cool for a few seconds before slicing and serving.

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

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

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

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

Drink Your Breakfast (Lacto)

Ingredients

Chocolate syrup)
Nutritional yeast for extra
Flavorings (vanilla,
1 Ripe banana
1/2 c Fat free yogourt (fresh or
1 c Skim milk
Frozen)
Protein powder or
Pep

Instructions

Blend ten seconds in a blender and carry around the house while you get dressed! Delicious and easy. Source: Original Recipe Posted by "Donna Sullivan" to the Fatfree Digest [Volume 15 Issue 10] Feb. 10, 1995. Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. 1.80? File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

Thu, 16 Jul 2026 00:00:00 GMT

Low Carb Iced Coffee

Ingredients

1 cup brewed coffee or 1 cup instant coffee (most low carb diets recommend decaf)
1/4 cup heavy cream
3 teaspoons Splenda sugar substitute
ice

Instructions

Pour coffee in your favorite large coffee mug.
Add cream and splenda.
Stir.
Add ice to fill cup.
Enjoy!

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

Baked cod with goat's cheese & thyme

Ingredients

1 tsp rapeseed oil
1 garlic clove , grated
200g spinach
2 x 125g skinless cod fillets
25g soft goat's cheese
2 tomatoes , each sliced into 3
a few thyme leaves , to serve

Instructions

Heat oven to 200C/180C fan/gas 6. Heat the oil in a non-stick pan, add the garlic and fry very briefly to soften it. Tip in the spinach and stir until wilted. Spoon into the base of two gratin dishes, then top with the cod. Spread over some of the goat’s cheese and arrange the tomatoes on top.
Snip over a few thyme leaves, then bake for 10 mins until the fish flakes easily when tested. Serve in the dishes.

Thu, 16 Jul 2026 00:00:00 GMT

PB&J Breakfast Banana Split Recipe by Tasty

Ingredients

1 banana
½ cup greek yogurt
1 tablespoon natural peanut butter
1 tablespoon fruit preserves
1 tablespoon granola
2 tablespoons blueberry
¼ cup whipped cream, optional
1 cherry, optional

Instructions

Slice the banana in half lengthwise, then place on a plate or in a bowl.
Using an ice cream scoop, scoop 2 dollops of Greek yogurt on top of the sliced banana
Drizzle the peanut butter and berry preserves over the yogurt.
Sprinkle the granola and blueberries on top.
Top the whole thing with a dollop of whipped cream and a cherry.
Enjoy!

Thu, 16 Jul 2026 00:00:00 GMT

Sooz's Family's Favorite Tuna Pasta Salad (Low(Er) Carb)

Ingredients

16 ounces penne pasta (or 13.35 oz Dreamfields Penne Rigate)
2 (12 ounce) cans light chunk tuna in water
1 cup frozen baby peas
1 1/2 cups mayonnaise
1 tablespoon mustard
1 tablespoon apple cider vinegar
1 (1 g) packet Splenda sugar substitute (or 1 teaspoons sugar)
3 hard-boiled eggs, peeled and diced
salt and pepper

Instructions

Cook pasta according to package direction. Drain and rinse with cold water.
While pasta is cooking, in a large covered bowl combine tuna, peas, mayonnaise, mustard, cider vinegar, and Splenda (or sugar).
Add pasta and stir well.
Add diced eggs, salt and pepper to taste and toss until mixed.
Chill at least 2 hours and serve. Time to make does not include chilling.

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

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

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

Pcc Perfect Protein Salad

Ingredients

2 cups garbanzo beans
3 cups wheat berries
1 medium red onion, diced
1/2 red pepper, diced
1 green pepper, diced (optional)
1 carrot, diced
3 stalks celery, diced
1/2 bunch green onion, sliced
1/3 bunch parsley, chopped
1/2 cup mayonnaise
2 -3 tablespoons cider vinegar
2 tablespoons lemon juice
2 -3 garlic cloves, minced
1 teaspoon dried dill
1 -3 teaspoon dried basil
salt
pepper

Instructions

combine garbanzo beans through green onion.
make dressing by combining mayo through basil.
add dressing to bean mixture and combine well.
add salt and pepper to taste.

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

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

Low Fat and Carb Quick Easy Mac and Cheese With Peas

Ingredients

3/4 cup rotini pasta
1/4 cup reduced-fat sharp cheddar cheese, shredded
1/8 cup low-moisture part-skim mozzarella cheese, shredded
1 teaspoon Smart Balance light butter spread
1/4 cup skim milk
1/4 cup frozen peas
1/2 teaspoon cornstarch
1 dash dill
salt, to taste
pepper, to taste

Instructions

Boil water and start the pasta cooking.
While the pasta cooks measure out and mix all other ingredients besides the salt, pepper, and cornstarch.
When pasta is done, drain, and return noodles to the pot.
Add mixed ingredients and turn burner to low heat.
Stir constantly and sprinkle cornstarch.
Keep stirring and add salt and pepper to taste - I use a sea salt and peppercorn grinder.
Keep stirring over low heat until cheese and butter are integrated and the sauce thickens and coats the pasta.
Serve and enjoy.

Thu, 16 Jul 2026 00:00:00 GMT

Protein Pancakes

Ingredients

1/4 cup Raw Oats
1/4 cup Cottage Cheese
1/2 scoop Protein Powder
1/2 cup Egg whites

Instructions

Step 1: Blend all the ingredients until a batter forms. Pour into hot frying pan.
Step 2: Flip when the edges start browning and bubble start to form.
Step 3: Serve with a tablespoon of natural peanut butter smeared over top or with a handful of almonds on the side.

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

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

Low Carb Chili

Ingredients

2 1/2 lbs ground beef
1/2 large onion (chopped)
8 garlic cloves (minced)
2 (15 ounce) cans diced tomatoes (with liquid)
1 (6 ounce) can tomato paste
1 (4 ounce) can green chilies (with liquid)
2 tablespoons Worcestershire sauce
1/4 cup chili powder
2 tablespoons cumin
1 tablespoon dried oregano
2 teaspoons sea salt
1 teaspoon black pepper

Instructions

In a skillet over medium-high heat, cook the chopped onion for 5-7 minutes, until translucent (or increase the time to about 20 minutes if you like them caramelized). Add the garlic and cook for a minute or less, until fragrant.
Add the ground beef. Cook for 8-10 minutes, breaking apart with a spatula, until browned.
Transfer the ground beef mixture into a slow cooker. Add remaining ingredients, except bay leaf, and stir until combined. Place the bay leaf into the middle, if using.
Cook for 6-8 hours on low or 3-4 hours on high. If you used a bay leaf, remove it before serving.

Thu, 16 Jul 2026 00:00:00 GMT

Low Carb Coleslaw Salad

Ingredients

3 Cups Shredded coleslaw Pre-bagged from store is just fine
1 Whole Granny smith apple Cored and diced
1/4 Cup Pecans Halves or Pieces
3 tablespoons Mayo
3 tablespoons Cream Could use milk...but it will raise the carb count
1 tablespoon Vinegar
1 tablespoon Sweetener This may vary depending on what brand you use
1/2 tablespoon Black pepper
1/2 tablespoon Celery seed
1/4 tablespoon Sea salt

Instructions

Coleslaw Base
1) In large bowl (room for stirring), combine pre-shredded coleslaw, pecans, and diced apple.
Coleslaw Dressing
1)In a bowl, combine mayo, cream, vinegar, sweetener, celery seed, and salt and pepper.
Whisk together till blended.
2) Taste it! If it's too tart, add sugar. If it's too sweet, add vinegar...
3) Pour dressing over the coleslaw base and mix well till everything is coated.
Let stand for 10-15 minutes to allow flavors to mellow, and coleslaw to soften slightly.

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

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

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

Homemade Lunch Combination

Ingredients

6 wheat crackers (such as Wheat Thins®)
+3 slices reduced-sodium turkey
+2 slices reduced-fat Cheddar cheese quartered
+1 romaine lettuce leaf torn into large pieces (optional)
+1 roma tomato sliced (optional)

Instructions

Place crackers in a small plastic bag. place the lettuce and tomato into a third resalable plastic bag
server by stacking turkey, cheddar chesses, lettuce , and tomato on wheat crackers

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

Apple Flax Muffins - Low Carb

Ingredients

1 1/2 cups ground flaxseed (1 cup seeds)
2 teaspoons Baking powder
1 tablespoon cinnamon
1 teaspoon Nutmeg i grind fresh
1/2 teaspoon salt
1 medium apple ground for the 1/2 c applesauce
4 large eggs beaten
1/2 cup heavy cream (replacing water and oil)
1 tablespoon Vanilla extract
6 tablespoons xylitol or raw honey - big diff
6 tablespoons Stevia powder sweet leaf 9 pkts
1 medium apple peeled and finely chopped
1/2 cup walnuts instead of pecans i don't have

Instructions

Heat oven to 350 F. Place parchment paper muffin papers into a 12-muffin tin
In a large bowl, whisk together 1 1/4 cups flax seed meal, 2 teaspoons baking powder, 1 tablespoon cinnamon, 1 teaspoon nutmeg and 1/2 teaspoon salt.
Add artificial sweetener, beaten eggs, heavy cream, vanilla, apple sauce, finely chopped apple and chopped walnuts. Mix thoroughly but do not over-mix.
Let the batter stand 10 minutes, then portion into the wells of the muffin pan and bake for about 18 minutes or until toothpick comes out clean and muffins just barely start to pull away from the sides of the tin. 24 minutes for double batch - 2 12 cup tins.

Thu, 16 Jul 2026 00:00:00 GMT

Keto Meatballs (All Day I Dream) - beef/pork

Ingredients

3/4 cup Pork Rinds, crushed or almond flour or keto crackers crumbs
1/4 cup Heavy whipping cream
2 lg Eggs
4 cloves garlic, minced
1/2 cup Parmesan grated
1/3 cup Fresh parsley chopped
2 tsp Italian seasoning
1 1/2 tsp Salt Optional, only need if using almond flour
1 tsp Pepper
2 lbs Ground beef
1 lb Ground pork

Instructions

1) Preheat the oven to 375ºF (400 for my current oven).
2) In a large bowl, combine crushed pork rinds (or cracker crumbs or almond flour) and heavy whipping cream. Let sit 10 minutes to thicken, then whisk in the eggs, garlic, Parmesan, parsley, Italian seasoning, salt, and pepper.
3) Add the ground beef and ground pork, breaking up and mixing into the other ingredients with your hands, until well combined.
4) Lightly grease your hands with olive or avocado oils. Roll the mixture into 1 ½ inch balls.
5) Place in a single layer in large glass or ceramic baking dishes. You can also line rimmed baking sheets with parchment or foil.
6) Bake 25 minutes, or until the meatballs reach 160ºF on an instant read thermometer.
To Freeze
Let the meatballs cool completely, then spread out, not touching one another, on a rimmed baking sheet and freeze until firm.
Transfer to a heavy duty freezer bag or an airtight container and freeze for up to 3 months.
Storage Information: Store the frozen meatballs in an airtight container for up to 6 months. You can cook directly from frozen or thaw them and then cook. They can also be stored in the fridge for up to 5 days.

Thu, 16 Jul 2026 00:00:00 GMT

Better Breakfast Cereal

Ingredients

1 box Kashi wheat biscuits (16 ounce)
1 box Nature's Path Multi-grain Oat Flake Cereal
1 box Kashi 7-grain nuggets, or Ezekiels
2 1/2 cups quick-cooking rolled oats
1 1/2 cups oat bran
4 cups freeze-dried berries (mix of raspberries, blue berries, strawberries)
1/2 cup ground flax seeds
to serve: fresh berries fruit or sliced banana, chia, hemp seeds & your milk of choice (I prefer almond milk here or a blend of cashew and almond milk)

Instructions

Combine everything in your largest bowl, toss well, and transfer to air-tight containers (two Weck 2.5 L glass jars are perfect).

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

Low Carb Mock Pea Soup

Ingredients

2 cups green beans, cooked
1/2 cup water
1/2 chopped onion
1 cup heavy cream
salt and pepper, to taste
1/2 cup bacon bits

Instructions

Heat the first three ingredients together until onion is cooked.
Add the cream, salt and pepper, and heat thoroughly.
Puree in a blender, food processor, or with an immersion blender until smooth.
Garnish with the crisp bacon bits.

Thu, 16 Jul 2026 00:00:00 GMT

Keto Mixed Berry Slab Pie – Low Carb

Ingredients

1/2 cup Butter melted
2 1/2 cup Almond Flour
2 Tbsp psyllium husk powder
1/2 tsp salt
2 Tbsp granulated sweetener
5 cups mixed berries
1/2 cup granulated sweetener
1 tsp ground cinnamon
1 tsp vanilla extract

Instructions

Preheat the oven to 350 degrees Fahrenheit.
Combine the crust ingredients in a medium sized bowl and mix well.
Remove 1 1/4 cup of dough (about 1/3 of the dough – don’t pack) from the bowl for the top crust.
Press the remaining dough (2/3 of dough) into a 13 x 9 baking sheet.
Bake the crust for 6 – 8 minutes, or until a light golden brown.
Meanwhile, combine all of the filling ingredients in a large bowl and stir.
Spread the berries evenly onto the baked bottom crust.
Top the pie with the remaining crust either crumbled over dutch style, or rolled and cut into strips lattice style.
Bake on the center or top rack of oven for 30 – 32 minutes, or until the top is golden brown and the berries are softened.
Remove and cool for 15 minutes before slicing into 12 squares.
Store leftovers in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 1 month.

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

Dried Fruit & Nut Health Bars

Ingredients

1 cup pitted dates
vegetable oil cooking spray
1 1/2 cups old fashioned oats, finely ground or 1 cup quinoa
1 cup pecans, toasted, 1/2 cup finely ground, 1/2 cup coarsely chopped
1/2 unsalted macadamia nuts, toasted, 1/4 cup finely ground, and 1/4 cup coarsely chopped
1/3 cup dried papaya, cut into 1/2 inch pieces
1/3 cup dried cherries, chopped
1/3 cup dried blueberries
2 tablespoons oat bran
3 tablespoons ground flax seeds
2 tablespoons wheat germ
1/2 teaspoon coarse salt
1/2 teaspoon ground cinnamon
3 tablespoons brown rice syrup or 3 tablespoons honey

Instructions

Preheat oven to 400°F Place dates in a small saucepan, cover with cold water, and bring to a simmer. Drain. Purée in a food processor until smooth.
Coat an 8-inch square baking pan with cooking spray. Mix oats or quinoa flakes, nuts, papaya, cherries, blueberries, bran, flaxseed, wheat germ, salt and cinnamon in a large bowl. Mix in purée dates, and brown-rice syrup or honey. Press mixture in pan.
Bake until center is firm and edges are golden, about 25 minutes. Let cool in pan on a wire rack. Cut into 8 bars.

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

Keto chocolate cake

Ingredients

4 eggs , separated
15g coconut oil or unsalted butter, melted
1 tsp vanilla extract
150g almond flour
100g xylitol or sweetener of your choice
30g cacao powder , sifted
¼ tsp bicarbonate of soda
120ml almond or coconut milk
1 tsp apple cider vinegar
½ tsp baking powder
250g Greek-style yogurt
1 tsp cacao powder , sifted, plus extra to serve
1 tsp xylitol

Instructions

For the topping, tip the yogurt onto a piece of cheesecloth or muslin, put in a sieve set over a bowl and chill for at least 2 hrs, or overnight. Whisk the strained yogurt with the cacao and xylitol, and put it back in the fridge.
Heat the oven to 180C/160C fan/gas 4. Soak a sheet of baking parchment in water, then crumple, wring it out and use it to line a 22cm springform cake tin. Whisk the egg whites to stiff peaks.
Combine the egg yolks, coconut oil and vanilla in a bowl. Add the almond flour, xylitol, cacao, bicarb, milk and vinegar. Fold the egg whites and baking powder into the mixture, and pour into the tin.
Bake for 15 mins, then reduce the oven to 160C/140C fan/gas 3 and bake for a further 15 mins. Remove from the oven and leave to cool before releasing from the tin. Put on a platter and spread the topping over using a palette knife. Dust with more cacao to serve.

Thu, 16 Jul 2026 00:00:00 GMT

Crunchy peanut butter & banana pots

Ingredients

300g porridge oats
2 tsp cinnamon, plus extra for sprinkling
2 medium bananas, finely chopped
500g pot fortified soya yogurt
80g crunchy peanut butter

Instructions

Put the oats and cinnamon in a large pan with 1.3 litres water, then bring to the boil. Reduce to a low heat and simmer until the oats are cooked and the mixture has thickened, stirring occasionally. Stir in the chopped bananas, cook for 1 min, then remove the pan from the heat. Leave to cool for a few minutes, then stir in 6 tbsp of the soya yogurt.
Beat the peanut butter into the remaining yogurt until well combined. Divide half the oat mixture into the base of six glass tumblers and spoon in half of the the nutty yogurt. Top with the rest of the oat mixture, then the remaining yogurt mixture to create layers. Will keep covered and chilled for up to four days. To serve, dust with a little cinnamon, if you like. 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

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

All-Star Oatmeal Cookies

Ingredients

8 tablespoons (113g) unsalted butter room temperature
1/2 cup (92g) vegetable shortening
1 cup (213g) light brown sugar or dark brown sugar packed
1/3 cup (67g) granulated sugar
2 teaspoons King Arthur Pure Vanilla Extract
3/4 teaspoon table salt
1 tablespoon (14g) cider vinegar or white vinegar
1 large egg
1 teaspoon baking soda
1 3/4 cups (198g) King Arthur Golden Wheat Flour
1 cup (89g) quick-cooking oats
3 cups (340g to 510g) chips chunks dried fruit and/or nuts of your choice

Instructions

Preheat the oven to 350°F. Lightly grease (or line with parchment) two baking sheets., In a large mixing bowl, beat together the butter, shortening, sugars, vanilla, salt, and vinegar., Beat in the egg, then the baking soda, flour, and oats. Stir in the chips., Drop the dough, by tablespoonfuls, onto the prepared baking sheets., Bake the cookies for 12 to 14 minutes, until they're golden brown. Remove the cookies from the oven, and cool on a rack, or right on the pan. Lighter-colored cookies will be chewier; darker-colored, crunchier.

Thu, 16 Jul 2026 00:00:00 GMT

Raw sandwich

Ingredients

1 small Zucchini cut for blending
2-3 Tablespoons hemp seeds or sesame seeds
1 large handful Basil fresh
juice of 1 lemon
1 teaspoon Pine nuts
1 clove garlic
1 avocado optional
romaine lettuce chopped
1 carrot shredded
1 Cucumber sliced
1 tomato or cherry tomato sliced

Instructions

1. Make spread: put into blender zucchini, sesame seeds, basil, lemon juice, pine nuts, garlic and avocado and blend until smooth.
2. Put spread on sandwiches or crackers (fully raw preferable) and add romaine lettuce, carrot, cucumber and tomato.
3. Make a lot.
4. Enjoy

Thu, 16 Jul 2026 00:00:00 GMT

best diabetic protein oat and banana protein shake

Ingredients

1 cup oats
1 Bananas
1/2 cup Milk cold
1 dash Peanut butter

Instructions

Blend one cup of oats with one banana, a half cup of cold milk and a dash of peanutbutter. If the smoothie isn't sweet enough, add 1/2 tablespoon of honey.
Peanutbutter and banana helps in addidng a good amount of fiber and minerals.

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

Vegetarian Pate Aka Mock Chopped Liver Recipe

Ingredients

1/4 cup finely ground walnuts
2 small "sweet" onions finely chopped
1, 10 oz pkg frozen green peas thawed and briefly cooked and pureed- don't use the entire package, start with half
4 hard boiled eggs finely mashed
salt, pepper, dash nutmeg to taste
a bit of chopped fresh parsley to taste
Optional: Vegetarian chicken flavor powdered bouillon to taste

Instructions

Combine walnuts, egg and onions
Stir in enough pureed cooked peas as desired
Season to taste with salt, pepper, parsley, nutmeg and boullion to taste
Chill till serving
Serve scoops on a bed of lettuce or use as desired

Thu, 16 Jul 2026 00:00:00 GMT

Steak Gorgonzola With Balsamic Reduction over Pasta

Ingredients

1 (2 1/2 lb) boneless beef top sirloin steaks
1 1/2 cups Italian dressing
1 tablespoon chopped fresh rosemary
1 lb uncooked pasta, cooked according to pkg directions
4 cups chopped spinach
2 cups alfredo sauce (buy your own or prepare using ingredients below)
1/2 cup chopped green onion
3 tablespoons gorgonzola, crumbled
2 tablespoons gorgonzola (for sprinkling on top of finished dish)
2 tablespoons chopped sun-dried tomatoes
2 tablespoons balsamic glaze (buy your own or prepare using ingredients below)
1 1/2 cups white milk
1 1/2 cups heavy cream
1/2 cup imported parmesan cheese, grated
1/2 cup imported romano cheese, grated
6 jumbo egg yolks
salt and black pepper
1 (8 ounce) bottle balsamic vinegar
1/2 cup sugar

Instructions

A key to this recipe is marinating the steak for at least 1 hour, I prefer half a day or more. If you will be making your own alfredo sauce and/or balsamic reduction these can and should be done first. They can then be refrigerated for future use or set on a back burner until the steak and pasta are cooked.
MARINATED STEAK PREPARATION.
Cut beef into 1/2" cubes and set aside.
Add the italian dressing to the beef, toss and let marinate for at least 1 hours
ALFREDO SAUCE.
Heat the milk and cream in a heavy bottom saucepan until it comes to a simmer. Slowly whip in all the cheese, then remove from heat.
In a separate bowl, place the egg yolks and slowly whip in a portion of the hot milk and cream mixture. Slowly add the egg yolk mixture back into the remaining cream mixture. (This will increase the temperature of the egg yolks which is called tempering).
Season to taste with the salt and fresh cracked black pepper.
Refrigerate until needed.
BALSAMIC REDUCTION.
Take the bottle of balsamic vinegar and pour it into a saucepan with about 1/2 cup of sugar. Heat, stirring constantly for about 20-25 minutes until the sauce reduces to about half and coats the spoon. Don't allow to boil as the sugar will burn. You'll know when it's the right consistency when you take a little dab (about the size of a pearl) and put it on a chilled plate, and it holds it's shape pretty well. Cool and store in a covered container.
COMPLETE MEAL.
Heat Alfredo sauce in large sauté pan.
Add onion, spinach and gorgonzola cheese.
Grill steak to desired doneness.
Cook pasta. Place drained pasta in sauté pan with heated alfredo sauce.
Toss pasta with sauce and place on a large platter.
Place grilled beef on pasta and sauce.
Drizzle with balsamic glaze.
Sprinkle remaining gorgonzola cheese and sun dried tomatoes.
Enjoy with a tomato salad and a nice glass of wine!

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

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

Healthy Breakfast Cookies and Bars - Fiber, Protein, and Fruit!

Ingredients

2 cups bran flakes, crushed (or substitute multi-grain flakes)
2 cups oatmeal
2 tablespoons wheat germ
1 1/2 tablespoons cinnamon
1/2 cup plain nonfat yogurt
1 cup unsweetened applesauce
1 teaspoon vanilla
1/3 cup honey
1 egg, beaten
1/2 cup skim milk powder
1 teaspoon baking soda
1 teaspoon baking powder
1/2 cup raisins

Instructions

Preheat oven to 350°F.
Crush cereal, and place in a medium-sized mixing bowl. Add oatmeal, wheat germ, and cinnamon; set aside.
In a medium mixing bowl, combine yogurt, applesauce, vanilla, honey, beaten egg, and skim milk powder: mix well to combine.
Add baking soda and baking powder to the yogurt mixture. Mix well.
Gradually add the cereal and oatmeal mixture to the yogurt mixture and stir well.
Add raisins and mix to combine.
Scoop a heaping tablespoon of the batter and roll it into a ball. Place onto a non-stick cookie sheet, or lined with baking parchment, and lightly flatten.
Bake at 350°F for 15-18 minutes. Makes 24 cookies.

Thu, 16 Jul 2026 00:00:00 GMT

Low Carb Almond Muffins

Ingredients

1 1/2 Cups Almond Flour or Almond Meal
1 tsp Baking powder
1/8 tsp Salt
2 Tablespoons Butter (melted)
3/4 Cup Granular Splenda Add up to 1 cup if more sweetness desired
1 tsp Vanilla extract
2 Tablespoons Heavy Cream
3 Tablespoons Water
2 Eggs

Instructions

Put the almond flour, baking powder, salt and granular Splenda, if using, in a medium mixing bowl. In a small bowl, melt the butter in the microwave. Add the vanilla, cream and water to the butter. Add the liquid mixture and the eggs to the dry ingredients in the bowl. Mix well with a spoon. If the batter seems too stiff, stir in another tablespoon of water.
Spoon the batter into six paper-lined muffin cups. Bake at 350º 15-20 minutes, until the tops are golden brown. Remove from the pan and cool at least 5 minutes on a rack before serving. Serve warm or at room temperature. Store in the refrigerator.
Makes 6 muffins
Can be frozen
With granular Splenda:
Per Serving: 258 Calories; 22g Fat; 8g Protein; 10.5g Carbohydrate; 3.5g Dietary Fiber; 7g Net Carbs

Thu, 16 Jul 2026 00:00:00 GMT

The Best Meatballs

Ingredients

2 lbs ground beef
1 6 oz pkg Stove Top Stuffing Mix
1 1/4 cups water
2 eggs

Instructions

1. Heat oven to 400 F. Line 2 (15x10x1") pans with foil; spray with cooking spray. Mix ingredients until blended; shape into 32 (1 1/2") balls, using 1/4 cup for each.
2. Place 16 meatballs in each prepared pan. Bake 16 to 18 mins or until done.
3. Combine half the meatballs with a Tomato-Basil Cream Sauce or Brown Gravy.
4. Cool remaining meatballs; freeze for later use. (Loosely pack cooled meatballs in freezer-weight resealable plastic bags. Lay bags flat in the freezer so meatballs freeze individually. Store up to 3 mos. Thaw in the refrigerator several hrs before using as desired.)
Makes 8 servings of 4 meatballs each.

Thu, 16 Jul 2026 00:00:00 GMT

Del's Low Carb enchiladas

Ingredients

2 package Tortillas Low Carb
2 lbs Ground beef or chicken cooked and chopped
2 12-oz cans Enchillada Sauce (green type mild)
1 small Bell pepper red, yellow or green chopped
1 small Onion chopped
1 teaspoon Garlic powder
1 1/2 teaspoon Cilantro chopped
1 teaspoon Cumin
2 cups Cheese shredded

Instructions

Cook Ground beef in a pan till crumbly. If using chicken cook first and then cube. Add garlic powder and cumin to the cooking process. You can also add the bell pepper and onion if you like here and saute. Drain any fat from the meat, but keep the onions and peppers.
Pour the Enchillada sauce into a bowl and heat slightly in microwave. No need to be hot, just warmed a bit. Also time to warm up the tortilla's so they come apart easier.
With the meat cooled a bit, put 1 tablesppon meat in tortilla and wrap the meat with a teaspoon of the sauce, onion and peppers and cheese. Wrap them like a burrito. Lay them in a 5x9 cake pan. (the one for sheet cakes) Line them up down 2 rows, or across 3 I believe. Then put extra meat, onion, and pepper on top of enchillada's. Next pour the rest of the sauce on them spread it around evenly. Top with cheese and bake in oven at 350 for 30 min or until cheese is melted.
Enjoy

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

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

High Protein/High Fiber Cereal Bars Your Kids Will Eat!

Ingredients

4 cups kashi golean crunch cereal
1 cup dry-roasted soy nuts
1 cup dried cranberries (substitute any fruit you like)
1 (10 ounce) package marshmallows
4 teaspoons butter or 4 teaspoons margarine, don't omit this even to save the fat content
1 teaspoon vanilla

Instructions

Combine cereal, soynuts and cranberries in an extra-large mixing bowl and set aside.
Spray a 9x13 baking dish with nonstick spray and set aside.
Spray a microwave-safe bowl (glass seems to work best) with non-stick cooking spray. Pour in marshmallows, butter and vanilla (I like to use extra vanilla). Microwave on high for 1-3 minutes until melted. I take it out when the marshmallows start to look puffy and stir it well.
When everything is well melted and combined, pour the marshmallow mixture over the dry ingredients. Stir with a spoon sprayed with nonstick cooking spray - work quickly! - until all ingredients are well combined.
Pour (plop!) mixture into baking dish. Using a piece of wax paper large enough to cover the dish, press the mixture tightly and evenly into the bottom of the pan.
Allow to set before cutting - will set quicker in the fridge or about 2 hours on the counter. For measurement purposes here, I cut my pan in half lengthwise and then each 'square' is cut into a tick-tack-toe grid providing 18 uniform-sized bars.
Enjoy!

Thu, 16 Jul 2026 00:00:00 GMT

Best Ever Slow Cooker Carnitas

Ingredients

2 lbs pork loin (Boston butt and shoulder work great. Leaner meats seem to dry out.)
1/2 cup butter, melted
2 tablespoons vegetable oil
1 cinnamon stick
5 -6 garlic cloves, peeled with the tips chopped off
3 -4 bay leaves, broken
1 teaspoon oregano
1 teaspoon kosher salt
1 teaspoon black pepper
2 teaspoons cumin
1 teaspoon red pepper flakes (or more to taste)
1/3 cup whole milk
1 (20 ounce) bottle Coca-Cola Classic

Instructions

Cut the 2 lbs of pork into roughly 2 inch squares and place in the bottom of the slow cooker.
Pour the stick of melted butter in the slow cooker coating the meat. Do the same with the 2 Tbs of oil.
Break the one cinnamon stick in half and place to the sides of the meat.
Peel 5-6 garlic cloves, cutting the tips off, and break 3-4 bay leaves in half. Place the leaves and the garlic in the slow cooker, evenly distributed among the meat.
Add the 1 tsp oregano, 1 tsp kosher salt, 1 tsp black pepper, 2 tsp cumin, and 1 tsp (or more depending on taste) red pepper flakes, sprinkling evenly across the meat.
Pour the 1/3 cup whole milk in the cooker, being careful not to wash away the spices from the meat.
Add the Coca Cola, being careful not to wash away the spices from the meat. Add enough to just cover the top of the meat.
Turn the slow cooker to the "Low" heat setting. Cook for 6 hours, stirring every few hours.
Once cooked, remove meat from the slow cooker with a slotted spoon and place in a separate large bowl. Shred the meat using two forks, and add spoonfuls of liquid from the cooker to ensure meat is moist.
Serve on warm tortillas, with pico de gallo, sour cream, and chopped jalapenos.

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

Low Carb Macadamia Nut & Mock Banana Muffins

Ingredients

2 tablespoons wheat bran
1 tablespoon soy flour
1 cup soy flour
1/2 cup Splenda sugar substitute
1 teaspoon baking powder
2 eggs
1/2 cup heavy cream
1/2 teaspoon banana extract or 1/2 teaspoon banana flavoring (no sugar added)
1/3 cup club soda
1/2 cup macadamia nuts, coarsely chopped

Instructions

Preheat oven to 375°F.
Spray (6 muffin) muffin tin with vegetable oil spray.
Mix wheat bran and 1 T soy flour, then coat the muffin tin with the mixture (do this step over a trash can!).
Mix soy flour, Splenda, baking powder, eggs, cream, and banana extract in a large bowl with a wire whisk.
Whisk in club soda.
Fold in nuts.
Fill muffin tins evenly, and bake for 20 to 25 minutes, using the toothpick test for doneness.
The tops will be golden brown, but it is a bit hard to tell by color change since soy flour is dark.

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

Crock Pot Chili Con Carne Recipe

Ingredients

3 Tbsp olive oil
1 medium yellow onion, chopped
1 green pepper, diced
3 garlic cloves, crushed through a press
1/4 cup chili powder
1 Tbsp tomato paste
2 (14.5 oz) cans stewed tomatoes
1 jalepeno pepper, finely minced
1 (15 oz) can red kidney beans, rinsed (optional)
1 1/2 lbs. lean ground beef, crumbled and sauteed until browned, grease drained
Toppings:
1 sweet onion, chopped
2 cups shredded cheddar cheese
1 cup sour cream

Instructions

Heat the oil in a 3-quart saucepan over medium heat.
Add the yellow onion, green pepper and garlic and saute until softened, about 5 minutes.
Add the chili powder and tomato paste and saute until rust colored.
Spoon the mixture into a 3 1/2 - 4 quart slow cooker.
Add the tomatoes, jalapeno, beans and beef and mix well.
Cover and cook until the meat is tender and the mixture is juicy but not thin, on low power 6 - 8 hours or on high power 3 - 4 hours.
Serve with the toppings as desired.

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

Jb's Classic Belgian Waffles (And Variations)

Ingredients

2 cups all-purpose flour
3 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
2 1/4 cups milk
6 tablespoons vegetable oil
2 large eggs
10 tablespoons blueberries (fresh or frozen, if frozen, no need to thaw) (optional) or 5 tablespoons mini chocolate chips (optional)
fruit syrup or warm fruit, compote
fruit sauce, fresh berries or chopped fruit
powdered sugar or whipped cream
chocolate syrup or fruited yogurt

Instructions

Place all ingredients in a large mixing bowl and combine until well blended.
Allow batter to rest 5 minutes before using.
Use in your Belgian Waffle Maker according to manufacturer's suggestion.

Thu, 16 Jul 2026 00:00:00 GMT

Nutritional Breakfast Health Bars

Ingredients

7 cups of fruit mixed cereal
1/2 cup flax seed meal
1 cup roasted roasted soybeans (unsalted if you can find)
1 1/2 cups trail mix
1/2 cup pitted dates
1/4 cup unsalted peanuts, chopped
1/3 cup rice flour
1/2 cup corn syrup
1/2 cup honey
1/4 cup molasses
1/2 cup becel vegetable oil or 1/2 cup virgin olive oil

Instructions

.Preheat oven to 350 degrees.
.In a large bowl blend together all the dry ingredients.Mix well.
.In a sausepan over medium heat add the honey,corn syrup,molasses and the oil .Heat till runny.
.Pour over the dry ingredients and mix well.(takes awhile to mix together(Looks like there is not enough liquid,)but it will mix ok.
.Line a couple of 8"x12" pans with parchment paper.(Makes it easier to get out when baked).
.Put 1/2 of the mixture into each pan -- Pat down with the back of a large plastic spoon.Make a smooth surface --
.Bake about 15-20 minutes --
.ENJOY !

Thu, 16 Jul 2026 00:00:00 GMT

Berts Best Breakfast - Oatmeal Burgers

Ingredients

1 c Leftover cooked oatmeal
1/2 tb Butter or margarine
1/2 c Bread crumbs

Instructions

With a large rounded spoon, spoon out patties of leftover oatmeal about 2 inches wide and 1/2 inch thick. Then with clean hands, place them on a plate covered with bread crumbs. Turn them over once so the sides are covered with crumbs. Next, for each oatmeal burger place 1/2 tablespoon butter in a frying pan. Fry the burgers until they are golden brown and crispy on both sides. Enjoy with milk, syrup, or apple butter if desired. Posted to MM-Recipes Digest by "Rfm" on Oct 26, 98

Thu, 16 Jul 2026 00:00:00 GMT

Coleslaw - for Low-Carb Diets

Ingredients

1/2-3/4 cup mayonnaise
2 tablespoons apple cider vinegar
1 tablespoon sugar substitute, for recipes
6 cups thinly shredded green cabbage (420 grams)
1 teaspoon celery seed
1/4 teaspoon no-salt salt substitute or 1/4 teaspoon salt
1/2 teaspoon ground black pepper

Instructions

NOTE: You may substitute 1/2 cup cream and 2 tbs mayo for the 1/2-3/4 cups mayo.
Thinly slice cabbage with knife.
Cut shreds into 1-inch pieces.
Put in bowl.
Add all other ingredients and stir to mix well.
Chill; stir before serving.

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

Berry Protein Smoothie

Ingredients

1/2 cup Greek yogurt
1/3 cup oats
1 Tbsp chia seeds
1/4 tsp cinnamon
1/2 cup mixed berries
1 frozen banana
1/2 cup almond milk

Instructions

Toss all ingredients into a high-speed blender. Serve immediately.

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

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

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

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

Greek Salad and Meatball Traybake

Ingredients

2 red onions, each cut into 12 wedges
1 courgette, sliced
200 g cherry tomatoes, halved if large
50 g pitted black olives
400 g tin butterbeans, drained and rinsed
3 garlic cloves, crushed
1 tbsp. dried oregano
2 tbsp. extra virgin olive oil
250 g lamb mince, defrosted if frozen
1/2 tsp. ground cumin
150 g crusty bread, cut into rough 2cm pieces
100 g feta, crumbled
Small handful mint, leaves picked and roughly chopped

Instructions

Preheat oven to 200°C (180°C fan) mark 6. In a large ovenproof serving dish or shallow roasting tin, mix the onions, courgette, tomatoes, olives and butterbeans. In a small bowl mix 2/3 of the garlic, the oregano, oil and some seasoning. Drizzle into the dish/tin and toss gently to coat. Roast for 10min, or until the veg are starting to soften.
Meanwhile, in a separate bowl mix the lamb mince, cumin, remaining garlic and some seasoning. Shape into 12 balls. Carefully remove the dish/tin from the oven and stir in the bread pieces. Top with the meatballs and return to the oven for 20min, or until the meatballs are cooked through and the veg is tender.
Scatter over the feta and mint and serve.

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

Tuna, Noodle, and Artichoke Casserole

Ingredients

6 ounces thin or medium egg noodles
5 tablespoons (1/3 cup) unsalted butter, divided
1/2 cup chopped green onions
3 tablespoons all-purpose flour
2 cups milk
1/2 teaspoon garlic and herb seasoning, or similar seasoning
1/8 teaspoon freshly ground black pepper
1 (12- to 15-ounce) jar or can artichoke hearts, drained and sliced or chopped
1 (2.25-ounce) can sliced ripe olives, drained
1 (2-ounce) jar pimientos
1 (4- to 6-ounce) jar sliced mushrooms, drained
1/2 cup freshly grated Parmesan cheese, plus more for topping
1 (12- to 14-ounce) can tuna, drained and flaked
Salt, to taste
1 cup fresh breadcrumbs, or croissant crumbs

Instructions

Cook the noodles in boiling salted water following the package directions. Drain well and set aside.
Heat oven to 350 F.
Lightly butter a 2- to 2 1/2-quart baking dish.
In a large saucepan, melt 3 tablespoons of butter over medium-low heat. Add the green onions and saute for 1 minute. Stir in flour and continue cooking, stirring, for 2 minutes. Gradually add the milk; cook, stirring, until thickened.
Add the seasonings to the milk along with the artichoke hearts, olives, pimientos, mushrooms, and 1/2 cup Parmesan cheese. Cook the sauce, stirring, until the Parmesan cheese has melted. Add the flaked tuna; taste and add salt, as needed. Stir in noodles.
Spoon the mixture into the prepared baking dish.
Melt the remaining 2 tablespoons of butter; toss with the bread crumbs until well coated. Add 1 or 2 tablespoons of grated Parmesan cheese to the breadcrumbs. Sprinkle the crumbs over the casserole.
Bake for 25 to 30 minutes, until hot and bubbly and the topping is browned.

Thu, 16 Jul 2026 00:00:00 GMT

Protein Bars

Ingredients

2 cups Oatmeal
1 cup Protein Powder
1/4 cup Almonds, sliced
1/3 cup Cranberries, dried
1/2 tablespoon Cinnamon
1 cup Peanut butter
1/4 cup Honey
1/4 cup Almond milk
1/4 cup Apple sauce
1/4 cup Chocolate, dark 60%
1 teaspoon Vanilla extract

Instructions

- Combine dry ingredients and mix together
- Separately, combine wet ingredients and mix together
- Microwave wet ingredients for 30secs
- Stir wet ingredients and combine with dry mixture
- Place in a container with wax paper and refrigerate for 20 mins

Thu, 16 Jul 2026 00:00:00 GMT

Low Carb Egg McMuffins

Ingredients

1 lb bulk pork sausage
8 eggs
4 slices American cheese (1 oz. each)

Instructions

Press sausage into 8 muffin tins, pressing up sides and pressing into bottom edges.
Bake at 400 degrees for 20 minutes.
Break an egg into sausage cups and return to oven for 15 minutes.
Place 1/2 slice American cheese over each cup and return to oven for 1 more minute.

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

Warm Black Bean & Chipotle Dip

Ingredients

2 tablespoons extra virgin olive oil, more for the baking dish
2 medium tomatoes, cored and cut into medium dice
2 teaspoons kosher salt, more as needed
1 large yellow onion, finely diced
3 large garlic cloves, minced
1 tablespoon chili powder
2 (15 1/2 ounce) cans black beans, rinsed and drained well
2 chipotle chiles in adobo, minced (about 1 Tbs.)
3 tablespoons adobo sauce
3 tablespoons cider vinegar
1 1/2 cups frozen corn kernels (thawed)
1 1/2 cups sharp cheddar cheese, grated
1 1/2 cups monterey jack cheese, grated
3/4 cup fresh cilantro, chopped
fresh ground black pepper
tortilla chips, for serving

Instructions

Heat the oven to 425ºF. Grease a 1-1/2 quart baking dish with oil and line a baking sheet with foil. Set the tomatoes in a colander over the sink and sprinkle with 1 teaspoons of the salt.
Heat the oil in a large (12-inch) skillet over medium-high heat until shimmering hot. Reduce the heat to medium, add the onion, sprinkle with 1 teaspoons salt, and cook, stirring, until softened and translucent, 4 to 6 minutes. Add the garlic and chili powder and cook, stirring, for 1 minute. Add half of the black beans, the chipotles and adobo sauce, and 3/4 cup water and bring to a boil. Cook until the liquid reduces by about half, 2 to 3 minutes.
Transfer the bean mixture to a food processor, add the vinegar, and process until smooth. Let cool for a couple of minutes and then transfer to a large bowl. Add the rest of the beans, the tomatoes, corn, half of each of the cheeses, and 1/2 cup of the cilantro. Mix well and season to taste with salt and pepper.
Transfer to the baking dish and sprinkle with the remaining cheese. Bake on the foil-lined baking sheet (to catch drips) until the cheese melts and browns around the edges, about 15 minutes (longer if refrigerated). Sprinkle with the remaining cilantro and serve with the tortilla chips for dipping.

Thu, 16 Jul 2026 00:00:00 GMT

Homemade Chick-fil-A Sandwiches Recipe

Ingredients

1/2 cup plus 1/2 teaspoon (123g) kosher salt, divided (see note)
1/4 cup plus 2 teaspoons (58g) granulated sugar, divided
2 large boneless skinless chicken breasts, split horizontally into 4 cutlets
2 tablespoons freshly ground black pepper
2 teaspoons paprika
1 teaspoon powdered MSG (optional)
1/2 teaspoon cayenne pepper
1 cup (240ml) milk
2 large eggs
1 1/2 cups (210g) all-purpose flour
2 tablespoons powdered non-fat milk powder
1 teaspoon baking powder
2 quarts (1.9L) peanut oil
4 soft hamburger buns, toasted in butter
8 dill pickle chips

Instructions

Dissolve 1/2 cup (120g) kosher salt (see note) and 1/4 cup (50g) sugar in 1 quart (950ml) of cold water. Place chicken breasts in a zipper-lock bag and add brine. Transfer to refrigerator and let sit no longer than 6 hours.
Meanwhile, combine black pepper, paprika, MSG (if using), and cayenne in a small bowl. Set aside.
Whisk together milk and eggs in a medium bowl. Set aside.
Combine flour, non-fat milk powder, baking powder, remaining 1/2 teaspoon (3g) kosher salt, remaining 2 teaspoons (8g) sugar, and 2 tablespoons of spice mixture in a large bowl and whisk until homogenous. Drizzle 3 tablespoons (45ml) milk-egg mixture into flour mixture and rub with fingertips until the flour mixture is coarse like wet sand.
In a large wok, deep fryer, or Dutch oven, preheat oil to 350°F (177°C).
Remove chicken breasts from brine and pat dry with paper towels. Season on all sides with remaining spice mixture. Transfer to milk mixture and turn to coat. Working one cutlet at a time, allow excess milk mixture to drip off then transfer to flour mixture. Turn to coat, pile extra mixture on top of cutlet, and press down firmly to adhere as much mixture as possible to the meat. Lift cutlet, shake off excess flour, then slowly lower into hot oil. Repeat with remaining breasts.
Cook, turning breasts occasionally until golden brown and crisp on all sides, and chicken is cooked through, about 4 minutes total. Transfer to a paper towel-lined plate.
Place 2 pickles on each bottom bun and a fried chicken cutlet on top. Close sandwiches, then cover with an overturned bowl or aluminum foil and allow to rest for 2 minutes to steam buns. Serve immediately.

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

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

Easy Rhubarb Cobbler With Brandied Cream

Ingredients

1 1/2 cups all-purpose flour
1 tablespoon baking powder
sugar
salt
4 tablespoons butter or 4 tablespoons margarine
1 egg
milk
1 (16 ounce) can slices peaches in heavy syrup
2 tablespoons quick-cooking tapioca
2 lbs rhubarb, cut into 1/2-inch pieces
1 cup pitted prunes, each cut in half
1 cup heavy cream
1 tablespoon sugar
1 tablespoon brandy

Instructions

ABOUT 40 MINUTES BEFORE SERVING OR EARLY IN DAY:.
Preheat oven to 425°F Grease cookie sheet.
Prepare crust:.
In bowl with fork, mix flour, baking powder, 2 teaspoons sugar, and 3/4 teaspoon salt. Cut in butter or margarine until mixture resembles coarse crumbs. In measuring cup, beat egg; reserve 1 tablespoon egg for brushing on crust. Add milk to egg in cup to make 1/2 cup. Stir egg mixture into flour mixture just until blended.
On cookie sheet, pat out dough about 1/2-inch thick and 3 inches smaller than top of 2-quart shallow casserole (fruit will show around edge). With tip of soup spoon, make decorative scalloped design on top (pressing deeply so the impression won't disappear as crust rises); brush with reserved egg; sprinkle with sugar. Bake crust 15 minutes or until golden; remove to wire rack.
Meanwhile, prepare filling:.
Drain syrup from peaches into measuring cup. In 3 quart saucepan, mix tapioca, 3/4 cup sugar, 1/2 cup peach srup, and 1/4 teaspoon falt; let stand 5 minutes. Add rhubarb; cook over medium heat until rhubarb is tender and mixture thickens and boils, stirring often. Stir in peaches and prunes; heat through. Pour mixture into casserole; top with crust.
Serve cobbler warm. Or, cool to serve later. To serve, prepare Brandied Cream; pass to spoon over each serving. Makes 10 servings.
To Make Brandied Cream:.
In small bowl with mixer at medium speed, beat heavy cream with 1 tablespoon sugar to soft peaks. Beat in 1 tablespoon brandy.

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

Dark Chocolate Peanut Butter Banana Protein Smoothie Recipe by Tasty

Ingredients

1 ½ cups water, or yogurt or milk of choice
¼ cup peanut butter
1 scoop chocolate protein powder
1 tablespoon dark chocolate cocoa powder
2 bananas, frozen

Instructions

Put all ingredients into a blender and mix until smooth.
Enjoy!

Thu, 16 Jul 2026 00:00:00 GMT

High protein microwave oatmeal

Ingredients

1/3 cup thick cup oats
1-2 teaspoons chia seeds
2/3-3/4 cup Coconut milk
a bit of frozen fruit during last 60 seconds
1/2 scoop protein powder
1/2 scoop super greens powder
1 big scoop almond butter
1 sprinkle Cinnamon

Instructions

heat oats, chia, coconut milk, fruit (if you like).
Mix in protein powder, super greens, almond butter (or peanut), sprinkle of cinnamon.
keeps you full all am!

Thu, 16 Jul 2026 00:00:00 GMT

Protein pancakes with banana

Ingredients

3 eggs
75g porridge oats
1 large, ripe banana
2 tbsp protein powder , any kind
2 tbsp milk , any kind
1 tbsp baking powder
¼ tsp ground cinnamon
neutral oil , for the pan
Greek yogurt, sliced bananas and maple syrup

Instructions

Tip the eggs, oats, banana protein powder, milk, baking powder and cinnamon into a blender and blitz for 1-2 mins until smooth. Check the oats have broken down, if not, blitz for another minute.
Heat a drizzle of oil in a pan. Pour or ladle in 2-3 rounds of batter, leaving a little space between each to spread. Cook for 1-2 mins until bubbles start to appear on the surface and the underside is golden. Flip over and cook for another minute until cooked through. Transfer to a warmed oven and repeat with the remaining batter.
Serve topped with a dollop of Greek yogurt, sliced bananas and maple syrup.

Thu, 16 Jul 2026 00:00:00 GMT

Zone Diet - Perfect Pancakes

Ingredients

1/2 cup steel cut oats (4C)
1/2 cup fat-free cottage cheese (2P)
4 egg whites (2P) or 2 eggs (2P)
2 teaspoons peanut butter (4F) or 4 teaspoons sliced almonds (4F)
cinnamon (optional)
nutmeg (optional)
vanilla (optional)
3 tablespoons maple syrup (optional)

Instructions

Mix all ingredients in blender until thick batter. For your fat count, either add peanut/cashew/mac butter to your batter or top with sliced/slivered almonds.
Cook on griddle just like pancakes with butter flavored non-stick cooking spray until done, approx 3 mins per side on med heat. Add syrup and enjoy!
Scale as necessary. For a 3 block meal, eat only 3 pancakes.
I personally add 1 tsp of cinnamon & nutmeg and a Tbsp of vanilla, but I like those spices in my pancakes to come loud and strong.

Thu, 16 Jul 2026 00:00:00 GMT

Mike's Fantastic Chili Con Carne With Beans

Ingredients

1 1/2 lbs ground beef
2 medium onions
1 (28 ounce) can diced tomatoes
1 (6 ounce) can Italian-style tomato paste
1 cup water
1 beef bouillon cube
1 (40 ounce) can dark red kidney beans
1/2 whole green bell pepper, diced
4 garlic cloves, minced
2 teaspoons salt
2 teaspoons oregano
2 teaspoons chili powder
1 teaspoon coriander
1 teaspoon cumin
1 1/2 teaspoons crushed red pepper flakes
1 bay leaf
3 tablespoons flour
1/2 cup cold water
3 tablespoons tequila (optional)

Instructions

Combine the ground beef and onions in a kettle until meat is brown.
Drain fat.
Then add the remaining ingredients, except for the flour and 1/2 cup of water.
Stir to blend.
Cover and simmer for 1½ hours, stirring occasionally.
When done, mix the 3 tbsp of flour with the 1/2 cup of cold water into the chili, mixing well until desired thickness.
Remove bay leaf and enjoy.

Thu, 16 Jul 2026 00:00:00 GMT

Crispy Zucchini Stacks

Ingredients

Cooking spray
2 large zucchini, sliced into 1/8" coins, divided
Kosher salt
3 cloves garlic, grated or finely chopped
1/2 c. whole milk
1 tbsp. chopped fresh thyme or 1 tsp. dried thyme
1 tbsp. Dijon mustard
1/2 tsp. freshly ground black pepper
1 1/2 oz. Parmesan, shredded (about 1/2 c.), divided
1 1/2 oz. Gruyère, shredded (about 1/2 c.), divided
1/3 c. panko bread crumbs
1 tbsp. extra-virgin olive oil
Marinara sauce, for serving

Instructions

Preheat oven to 425°. Spray a standard 12-cup muffin tin with cooking spray. Arrange one-third of zucchini on a paper towel-lined baking sheet; season with a pinch of salt. Repeat with remaining zucchini, separating each layer with paper towels. Let sit 10 minutes.
Meanwhile, in a large bowl, whisk garlic, milk, thyme, mustard, and pepper. Stir in half of Parmesan and half of Gruyère. Add zucchini and toss to coat.
Layer zucchini slices in prepared muffin cups, evenly dividing slices among cups. Pour remaining cheese mixture in bowl over stacks. Bake 20 minutes.
Meanwhile, in a small bowl, combine bread crumbs, oil, and remaining Parmesan and Gruyère. Top zucchini stacks with bread crumb mixture. Continue to bake until topping is golden brown and crispy, 20 to 25 minutes. Let cool 5 minutes before serving.

Thu, 16 Jul 2026 00:00:00 GMT

Low Carb Crock Pot Jambalaya

Ingredients

1 cup chopped onions
1 cup chopped green peppers
1 cup chopped celery
2 garlic cloves ( chopped or minced)
1 (28 ounce) cans diced tomatoes undrained
2 cups vegetarian sausage chopped
3/4 lb shrimp peeled, deveined and uncooked
1/8 -1/4 teaspoon hot sauce
1/4 teaspoon pepper
1/2 teaspoon salt
1 teaspoon dried thyme
1 tablespoon dried parsley
Directions

Instructions

Add all ingredients, except shrimp, and stir well.
Cook on low for 6-8 hours (or on high for 3-4 hours).
If shrimp is uncooked, add to crock pot for last hour (low) or last 1/2 hour (high).
If shrimp is cooked, add to crock pot for last 15 mins of cooking time.

Thu, 16 Jul 2026 00:00:00 GMT

Protein Power Bars

Ingredients

1 cup Protein drink mix or powdered Milo
1 cup Powdered milk
1/2 cup Oats
1/2 cup Sesame seeds
1/2 cup Honey
1/3 cup Peanut butter
1 tablespoon Water

Instructions

1. Mix the protein drink mix, powdered milk, oats and sesame seeds together. Add the honey, peanut butter and water. Mix well - the mixture will be dry and crumbly.
2. Press into a 8"x8" square dish.
3. Chill and then cut into 8 equal rectangles and wrap. Keep in the fridge or freezer.

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

Metabolic Booster Meal Blueberry Graham Ice Cream

Ingredients

2 Scoops Vanilla Protein Powder
1/2 Cup Frozen Blueberries
1/2 Cup Water
6 Each Ice Cubes
1/4 Cup Fiber Cereal

Instructions

Blend all ingredients together to desired shake consistency.

Thu, 16 Jul 2026 00:00:00 GMT

Protein shake

Ingredients

1 banana
3/4 cup almond milk
1/4 cup coffee
1 scoop chocolate protein powder

Instructions

Blend with ice

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

Low-Carb Bread Recipe by Tasty

Ingredients

6 egg yolks
6 egg whites
2 eggs
2 cups almond flour
⅓ cup oil
1 tablespoon baking powder
salt, to taste
¼ teaspoon cream of tartar

Instructions

Preheat oven to 375°F (190°C).
Carefully separate 6 eggs, placing the yolks in a large bowl and the the whites in a medium size bowl.
Place the 2 whole eggs in the large bowl with the yolks and add the oil. 4. Beat together with a fork or whisk until smooth.
Add the almond flour, baking powder, and a pinch of salt to the egg yolk mixture. Stir the mixture with a spatula until well incorporated and set aside.
Add the cream of tartar to the egg whites and beat with a hand mixer until stiff peaks form.
Use a rubber spatula to transfer ⅓ of the whipped egg whites to the almond mixture and gently fold the batter together.
Add the next ⅓ of the whites to the batter and fold in until smooth.
Gently fold in the remaining egg whites just until the batter is smooth and no white streaks remain.
Line the bottom of an ungreased loaf pan with parchment paper and pour in the batter.
Bake for 40 minutes, until the top has set and formed a golden crust.
Let the loaf cool for 10 minutes before running a thin knife along the inside of the pan to release the sides of the loaf. Gently unmold the loaf from the pan and remove the parchment paper on the bottom.
Let the cake cool at room temperature for 1 hour before slicing.
Enjoy!

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

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

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

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

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

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

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

All Protein Meatloaf Recipe

Ingredients

1 1/2 pounds ground beef
1 tablespoon Worcestershire sauce
1 (4 ounce) can tomato sauce
1/3 cup crushed fried pork skins
2 eggs
2 1/2 tablespoons chili powder
1 tablespoon garlic salt
1 tablespoon garlic pepper seasoning

Instructions

Preheat the oven to 375 degrees F (190 degrees C).
In a large bowl, mix together the ground beef, Worcestershire sauce. tomato sauce, crushed pork skins, and eggs. Season with chili powder, garlic salt, and garlic pepper. Mix until well blended. Form into a loaf, and place into a greased loaf pan.
Bake, uncovered for 35 to 40 minutes in the preheated oven. Let stand for at least 5 minutes before slicing and serving

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

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

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

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

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

Amazing Low Carb Waffles

Ingredients

3 tablespoons melted butter
2 large eggs
1 pinch salt
1 teaspoon baking powder
50 g coconut flour
50 g almond flour
250 g cream cheese
2 tablespoons artificial sweetener (or to your taste)

Instructions

Take the cream cheese and add the sweetener to your liking. I used about 2 tablespoons. The sweeter you make the cheese, the sweeter your waffle will be.
Mix in the melted butter and whisk until smooth.
Add the eggs and mix well.
Then you add both flours and the baking powder with the salt.
Grease your waffle iron with some left-over melted butter but not too much. Then bake your waffles. Spread out the batter to make sure the entire area is covered. The waffles need to bake longer than regular waffles do so have patience and check once in a while to see if they are done. I have quite a bad waffle iron so mine didn't cook regularly on both sides, but they are still so yummy! Also be careful when you take them out. The waffles are very fragile when hot. Especially when they are under-cooked.
Transfer the waffles to a plate and let cool.

Thu, 16 Jul 2026 00:00:00 GMT

Skinny Protein Salad

Ingredients

1 (6 ounce) can tuna in water, drained
1 cup low fat cottage cheese
1/4 cup chopped seeded cucumber
1/4 cup chopped onions or 1/4 cup sliced green onion
1/4 cup chopped bell pepper
1/4 cup toasted pine nuts (optional)
1/4 cup chopped olive (optional)

Instructions

Mix everything together.
Chill 1 hour if you're not starving NOW.
Eat.

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

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 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

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

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

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

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

Low Carb Waffles

Ingredients

8 ounces cream cheese
1 1/2 cups almond flour
5 large eggs
1/4 teaspoon salt
3 tablespoons artificial sweetener
1 -3 teaspoon vanilla extract
xanthan gum (greatly improves the texture, optional )

Instructions

Microwave cream cheese until melted, about 1.5 minutes.
Mix all ingredients except the xanthan gum, preferably with an immersion blender.
While blending, sprinkle in a dusting of xanthan gum. It will thicken the batter. A little goes a long way so start with a very small amount and stop when the batter is slightly thickened.
Follow your waffle iron instructions for cooking.

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

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

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

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

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

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 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 Waffles

Ingredients

1 Banana ripe
4 Eggs large
1/2 cup Almond Flour
1/4 cup Unflavored Protein Powder
1 tablespoon ground psyllium husk powder
1 pinch salt
1/2 teaspoon Vanilla extract
1 teaspoon ground cinnamon

Instructions

1. In a medium bowl, combine almond flour, protein powder, psyllium husk, salt, and cinnamon with a whisk.
2. In a separate bowl, mash the ripe banana with a fork. Once completely mashed (little to no clumps), whisk in eggs and vanilla.
3. Add egg mixture to almond flour mixture and whisk until smooth.
4. Let batter sit for at least 30 minutes. This allows psyllium husk to activate and thicken the mixture.
5. Once thickened, grease waffle iron and add batter, following waffle iron instructions for cook time.
6. Be very careful removing the cooked waffles, as they fall apart easily.

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

Low Carb Cinnamon Crunchies (similar to Taco Bell Crispas)

Ingredients

1 bag plain pork rinds
4 tablespoons butter
1 tablespoon Cinnamon
1-2 teaspoons Stevia
1 gallon size ziploc bag

Instructions

Place pork rinds in a gallon size ziploc bag. Pour melted butter over pork rinds. Close bag and shake until pork rinds are coated in butter. Mix together cinnamon and sweetener, sprinkle over pork rinds, shake bag again until pork rinds are coated in cinnamon mixture. Store in air-tight container.

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

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

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

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.

Thu, 16 Jul 2026 00:00:00 GMT

Low Carb Waffles

Ingredients

6 Eggs separated
6 oz Cream cheese
1/8 tsp Cream of Tartar
1 scoop Whey Protein Powder

Instructions

Preheat waffle iron. Spray with non-stick coating (or oil-paint the plates with a pastry brush prior to heating).
In one bowl, beat egg whites with cream of tartar until stiff peaks form (about 3-5 minutes). In a separate bowl, mix yolks with cream cheese and protein powder until smooth. Add whites mixture to the yolks. With a long wooden spoon or long, metal iced tea spoon, carefully make a sine wave through the mixtures to blend them carefully. Turn bowl and repeat sine wave (You’re trying to just barely blend. More blending will naturally occur as you scoop to pour the batter).
Once the waffle iron is sufficiently heated, pour scant quarter-cup measuring cups with batter into the maker (don’t overdo it, or overflow may occur). Allow waffles to cook sufficiently. Four-six minutes for the first waffles, minimally, should be observed since they seem to need more time. DO NOT OPEN the waffle iron until the first waffles have had a chance to cook. It seems that after the first waffles, all others require closer to 4 minutes per waffle on average.
Serve immediately, or you can freeze and toast later (on a low setting).
Can be served with fresh, whipped cream.
Makes 12-14 belgian/rectangular waffles.
*Regarding Protein Powders: I use Jay Robb’s Egg White Protein Powder. While more expensive, it is the only powder sweetened with Stevia (a natural herb). You can also use your favorite brand of protein powder, sweetened with Splenda.

Thu, 16 Jul 2026 00:00:00 GMT

Truly Low Carb Hot Cereal

Ingredients

1 cup flax seed meal (ground flax seeds, regular or golden)
1 cup protein powder (suggested is vanilla EAS Simply Whey powder)
1/2 cup wheat bran
1/4 cup oat bran
1/2 cup raw almonds, coarsely ground
1/4 cup raw unsalted sunflower seeds, coarsely ground

Instructions

Combine all ingredients. Mix can be stored for later use. I store mine in the fridge.
To prepare one serving, simply place 1/4 cup of the mix in a very tall, microwavable bowl, or use a saucepan on the stovetop.
Add 1/2 cup of water (you may substitute part of the water for sugar-free syrup, in any flavour desired).
Bring to a boil, stirring, and continue to boil and stir for at least two minutes, to thicken.

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

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

Whole Food Protein Shake

Ingredients

1/2 cup frozen blueberries
1/2 cup cranberries
1/4 organic lemon with the rind (optional)
1 tablespoon almond butter
1 tablespoon pumpkin seeds
1 tablespoon chia seeds
1 tablespoon hemp seeds
2 raw walnutes
2 raw Brazil nutes
1/4 avocado
1/2 tablespoon Extra virgin olive oil
1/2 cup unsweeten almond or hemp milk
1/2 cup water

Instructions

Combine all ingredients in a blender and blend on high speed until smooth. You can also add all ingredients in mason jar and use a handheld immersion blender. Be sure to add enough water so that the smoothie is drinkable
Note: to activate the enzymes in the seeds and nuts in any smoothie recipe for easier digestion, you can soak them ahead of time. For thirty minutes.

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

Weight Loss Breakfast Shake

Ingredients

1 scoop protein powder
2 tablespoon powdered peanut butter
1 cup Coffee
2 cups Almond Milk

Instructions

Mix in blender until smooth

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

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

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

Low Carb Chinese Sweet-And-Sour Pork - 13 Net Carbs

Ingredients

2 tablespoons canola oil
1 1/2 lbs pork tenderloin, cubed
1 small yellow onion, chopped (or white)
1 red bell pepper, cut into squares
1 green bell pepper, cut into squares
1 garlic clove, finely chopped
1/2 medium pineapple, fresh, cubed
2 tablespoons tamari
1/2 cup hoisin sauce, low carb version
1 tablespoon chili sauce
1/2 teaspoon dark sesame oil
6 cups shredded romaine lettuce
3 tablespoons sesame seeds, toasted

Instructions

Heat oil in large skillet or wok over very high heat.
Add pork and stir-fry until browned on all sides, about 2 minute.
Add onion and bell peppers; saute until just soft, about 3 minute.
Add garlic and saute until fragrant; about 30 seconds.
Add pineapple, tamari, hoisin sauce, and chili sauce; cook until sauce thickens, about 3 minute.
Remove from heat; stir in sesame oil.
Serve over lettuce and garnish with sesame seeds.

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

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

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

Breakfast Protein Shake

Ingredients

1 cup almond milk
1 cup frozen fruit
1 scoop Pea Protein
1 teaspoon Cocoa Leaf Greens
1 teaspoon Flax Seeds

Instructions

put all ingredients in blender and blend until smooth. (can add ice cubes if desired)

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

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

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

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

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

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

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

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

Homemade Protein Bars

Ingredients

2.5 cups Old Fashioned Rolled Oats
2 each Bananas mashed
28 gram Chocolate Whey Protein
7 Tablespoon Skim milk
2 Tablespoon Almond Butter
1 Tablespoon Honey
3 each Egg Whites
1 teaspoon Cinnamon

Instructions

Mix all ingredients together. Pour mixture into a 8x8 baking pan.
Bake at 350 degrees for 15 minutes.

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

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 Meatloaf

Ingredients

1 lb lean ground beef
1/2 cup medium white onion
1/2 cup red bell pepper
1/4 cup rao's marinara sauce
2 extra large eggs
1/4 cup progresso Italian style breadcrumbs
1/4 cup parmesan cheese
1/4 cup flat-leaf Italian parsley
1 tablespoon oregano
1/2 tablespoon salt
1/4 tablespoon fresh ground black pepper
2 tablespoons reduced sugar ketchup

Instructions

Mix it all together and bake in a 374 degree oven for 1 hour or until a meat thermometer reads 160 degrees.

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

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 Pasta With Gorgonzola and Walnuts

Ingredients

1 (12 ounce) box low-carb penne
6 ounces gorgonzola, crumbled
2/3 cup toasted walnut pieces
1/2 cup chopped parsley
1/4 cup olive oil
1 1/2 teaspoons chopped fresh rosemary
1 garlic clove, minced
1/2 teaspoon pepper
grated parmesan cheese, to taste

Instructions

Cook penne according to package directions.
Meanwhile, combine remaining ingredients (except Parmesan) in large serving bowl. Stir gently and season to taste.
Drain pasta thoroughly and toss with sauce.
Sprinkle Parmesan cheese on top.
Serve hot.