Christina P

This casserole is great for a family dinner because it is Keto-friendly and full of flavor from the ground beef, vegetables, and cheese.

Ingredients: 1 lb ground beef. 1 cup diced onion. 2 cloves garlic, minced. 1 cup diced bell pepper. 1 cup diced zucchini. 1 cup diced cauliflower. 1 cup shredded cheese. 4 large eggs. 1/2 cup heavy cream. 1 tsp dried oregano. 1 tsp dried basil. Salt and pepper to taste. Chopped fresh parsley for garnish.

Instructions: Preheat oven to 375F 190C. In a skillet, brown the ground beef over medium heat until cooked through. Drain excess fat. Add onion and garlic to the skillet, saut until softened. Add bell pepper, zucchini, and cauliflower to the skillet, cook until vegetables are tender. Season with oregano, basil, salt, and pepper. Mix well. Transfer the beef and vegetable mixture into a greased casserole dish. In a separate bowl, whisk together eggs and heavy cream. Pour over the beef and vegetable mixture. Sprinkle shredded cheese on top. Bake in the preheated oven for 25-30 minutes, or until the casserole is set and the cheese is melted and bubbly. Garnish with chopped fresh parsley before serving.

Prep Time: 20 minutes

Cook Time: 30 minutes

In just one hour, you can make six hearty beef stew freezer meals. For an easy dinner any night of the week, just thaw them out and cook them slowly.

Ingredients: 6 lbs beef chuck roast, cut into chunks. 3 large onions, diced. 6 carrots, peeled and sliced. 6 celery stalks, sliced. 3 cups beef broth. 6 cloves garlic, minced. 6 tbsp tomato paste. 6 tsp dried thyme. 6 tsp dried rosemary. Salt and pepper to taste.

Instructions: Divide beef, onions, carrots, and celery evenly into 6 large resealable freezer bags. In a bowl, mix beef broth, garlic, tomato paste, thyme, rosemary, salt, and pepper. Divide evenly among the bags. Remove excess air from bags, seal, and freeze for up to 3 months. To cook, thaw overnight in the refrigerator. Dump contents of one bag into a slow cooker. Cook on low for 8-10 hours. Serve and enjoy!

Prep Time: 60 minutes

Cook Time: 480 minutes

These delectable Gingerbread Kiss Cookies combine the warm spices of gingerbread with the sweetness of a Hershey's Kiss, making them an ideal holiday treat.

Ingredients: 2 3/4 cups all-purpose flour. 1 tsp baking soda. 1/2 tsp baking powder. 1/2 tsp salt. 1 tsp ground ginger. 1 tsp ground cinnamon. 1/2 tsp ground cloves. 1/2 tsp ground nutmeg. 3/4 cup unsalted butter, softened. 1 cup granulated sugar. 1/2 cup packed brown sugar. 1 large egg. 1 tsp vanilla extract. 1/4 cup molasses. Hershey's Kisses, unwrapped.

Instructions: Add the salt, ginger, cinnamon, cloves, nutmeg, baking soda, and baking powder to a medium-sized bowl. Use a whisk to mix the ingredients together. Melt the butter and mix it with the white sugar and brown sugar in a large bowl until the mixture is light and fluffy. After adding the egg, stir in the molasses and vanilla extract until everything is well mixed. Slowly add the dry ingredients to the wet ones and mix them in until they are just combined. Put the dough in the fridge for at least two hours or overnight with the lid on. Warm your oven up to 375F 190C and put parchment paper on a baking sheet. Chill the dough and then roll it into 1-inch balls. Place them on the baking sheet that has been prepared. Put it in the oven for 8 to 10 minutes, or until the edges are set. As soon as you take the cookies out of the oven, press an unwrapped Hershey's Kiss into the middle of each one. Let the cookies cool for 5 minutes on the baking sheet before moving them to a wire rack to cool all the way.

Prep Time: 30 minutes

Cook Time: 10 minutes

A quick and easy stirfry recipe made with the bold flavors of chili oil, tender beef, and colorful bell peppers. Perfect for a spicy weeknight dinner!

Ingredients: 2 tablespoons chili oil. 1/2 pound thinly sliced beef. 1 red bell pepper, thinly sliced. 1 yellow bell pepper, thinly sliced. 1/2 cup sliced green onions. 2 cloves garlic, minced.

Instructions: In a wok or large skillet, heat the chili oil over medium-high heat. Add the beef slices and minced garlic. Stir-fry for 34 minutes, or until the beef is cooked through. After adding the sliced red and yellow bell peppers, stir-fry them for an additional two to three minutes, or until they begin to soften. Stir-fry the green onions for one more minute after adding them. Enjoy your flavorful chili oil stir fry while it's hot!

Prep Time: 10 minutes

Cook Time: 10 minutes

Indulge in the exotic blend of sweet prunes and aromatic cardamom with this creamy ice cream. The infusion of cardamom adds a unique and delightful twist to the classic prune ice cream.

Ingredients: 1 cup pitted prunes. 1 cup heavy cream. 1 cup whole milk. 1/2 cup sugar. 4 cardamom pods, crushed. Pinch of salt.

Instructions: Put milk, cream, sugar, crushed cardamom pods, and salt in a saucepan. Stir the mixture every so often over medium-low heat until it begins to steam. Do not let it get too hot. Cover and take it off the heat. Let it sit for 20 minutes. Using a fine-mesh sieve, strain the mixture into a bowl. Press down on the solids to get the flavors out. Throw away the solids. In a food processor, blend the prunes until they are smooth. Add the prune puree to the strained mixture and mix it well with a whisk. Put the mixture in the fridge and leave it there until it's completely cold, preferably overnight. Put the chilled mixture into an ice cream maker and churn it according to the directions on the machine's box. After churning, put the ice cream in a container and freeze it until it's firm, which should take about 4 to 6 hours or overnight.

Prep Time: 20 minutes

Cook Time: 10 minutes

An easy Instant Pot recipe for a quick and tasty orzo pasta salad. It's great for a light, refreshing meal or as a side dish at a party.

Ingredients: 1 cup orzo pasta. 1 1/2 cups water. 1 cup cherry tomatoes, halved. 1/2 cup cucumber, diced. 1/4 cup red onion, finely chopped. 1/4 cup Kalamata olives, sliced. 1/4 cup feta cheese, crumbled. 2 tablespoons fresh parsley, chopped. 2 tablespoons olive oil. 2 tablespoons red wine vinegar. Salt and pepper to taste.

Instructions: Rinse the orzo pasta under cold water and drain. In the Instant Pot, combine orzo and water. Close the lid, set to sealing, and cook on high pressure for 4 minutes. Quick release the pressure and open the lid. Drain any excess water from the orzo. In a large bowl, combine cooked orzo, cherry tomatoes, cucumber, red onion, olives, feta cheese, and parsley. In a small bowl, whisk together olive oil, red wine vinegar, salt, and pepper. Pour the dressing over the orzo mixture and toss until well combined. Serve immediately or refrigerate for later. Garnish with additional feta and parsley if desired.

Prep Time: 10 minutes

Cook Time: 4 minutes

Enjoy the rich flavors of coconut and chocolate in this triple layer cake that fits the Paleo diet. Rich in cocoa and almond flour, each layer is layered with a delicious coconut macaroon filling and finished with a smooth chocolate ganache. Ideal for special events or anytime you want a decadent dessert without feeling guilty.

Ingredients: For the Cake Layers:. 2 cups almond flour. 1/2 cup unsweetened cocoa powder. 1/2 cup coconut sugar. 1/4 cup coconut oil, melted. 3 large eggs. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1 teaspoon vanilla extract. For the Coconut Macaroon Filling:. 2 cups shredded coconut. 1/4 cup coconut cream. 1/4 cup maple syrup. 1/4 cup coconut oil, melted. 1 teaspoon vanilla extract. Pinch of salt. For the Chocolate Ganache:. 1/2 cup coconut cream. 1/2 cup dark chocolate chips. 1 tablespoon maple syrup. 1 teaspoon vanilla extract.

Instructions: Preheat the oven to 350F 175C. Grease and line three 6-inch cake pans with parchment paper. In a large mixing bowl, combine almond flour, cocoa powder, coconut sugar, melted coconut oil, eggs, baking soda, salt, and vanilla extract. Mix until well combined. Divide the batter evenly among the prepared cake pans. Smooth the tops with a spatula. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and let the cakes cool completely in the pans. Meanwhile, prepare the coconut macaroon filling. In a mixing bowl, combine shredded coconut, coconut cream, maple syrup, melted coconut oil, vanilla extract, and a pinch of salt. Mix until well combined. Once the cakes are completely cooled, remove them from the pans. Place one cake layer on a serving plate or cake stand. Spread a layer of the coconut macaroon filling evenly over the top of the first cake layer. Repeat with the remaining cake layers and coconut macaroon filling, stacking them on top of each other. To make the chocolate ganache, heat coconut cream in a saucepan over medium heat until it begins to simmer. Remove from heat and stir in dark chocolate chips, maple syrup, and vanilla extract until smooth and well combined. Pour the chocolate ganache over the top of the assembled cake, allowing it to drip down the sides. Chill the cake in the refrigerator for at least 1 hour before serving to allow the ganache to set. Slice and serve. Enjoy!

Prep Time: 30 minutes

Cook Time: 25 minutes

Enjoy the layers of this Baked Caramel Custard Flan Parfait that are rich and creamy. The smooth custard, sweet caramel, and light whipped cream all work together to make a perfect flavor combination. A delicious treat for any event!

Ingredients: 1 cup sugar. 1/4 cup water. 4 large eggs. 1 can 14 ounces sweetened condensed milk. 2 cans 12 ounces each evaporated milk. 1 tablespoon vanilla extract. 1/2 teaspoon salt. Whipped cream for topping. Caramel sauce for layering. Crushed cookies for garnish.

Instructions: Warm the oven up to 325F 163C. Over medium heat, mix sugar and water in a saucepan. Once the sugar is completely mixed in, let it cook without stirring for as long as it takes to turn amber. Put caramel into parfait glasses and let it cool down and harden. Add eggs, sweetened condensed milk, evaporated milk, vanilla extract, and salt to a bowl. Use a whisk to mix the ingredients well. Place the caramel layer in the parfait glasses and then pour the custard mixture on top of it. Fill a baking dish with hot water until it comes halfway up the sides of the glasses. Then put the glasses in the dish. Put the dish in an oven that has already been heated and bake it for 45 to 50 minutes, or until the custard is set but still has a little give in the middle. Take it out of the oven and let it cool to room temperature. Then put it in the fridge for at least 4 hours or overnight. Before serving, put a layer of whipped cream on top of the custard, drizzle it with caramel sauce, and top it off with crushed cookies. The Baked Caramel Custard Flan Parfait tastes great when served cold.

Prep Time: 20 minutes

Cook Time: 50 minutes

Indulge in the rich and decadent layers of Sticky Toffee Pudding Cake RICARDO Parfait. This delightful treat combines the flavors of moist date cake, luscious toffee sauce, velvety custard, and airy whipped cream.

Ingredients: 1 cup pitted dates, chopped. 1 cup boiling water. 1 tsp baking soda. 1/4 cup unsalted butter, softened. 1 cup brown sugar. 2 large eggs. 1 3/4 cups all-purpose flour. 1 tsp baking powder. 1/2 tsp salt. 1/2 cup whole milk. 1 tsp vanilla extract. For Toffee Sauce:. 1/2 cup unsalted butter. 1 cup brown sugar. 1/2 cup heavy cream. Pinch of salt. For Parfait Layers:. Sticky Toffee Pudding Cake cubes. Vanilla custard. Whipped cream. Toffee Sauce.

Instructions: Preheat the oven to 350F 175C. Grease and flour a cake pan. In a bowl, combine chopped dates and baking soda. Pour boiling water over them and let it sit for 10 minutes. In another bowl, cream together softened butter and brown sugar. Add eggs one at a time, mixing well after each addition. In a separate bowl, whisk together flour, baking powder, and salt. Add the flour mixture to the butter mixture in thirds, alternating with the milk. Mix until just combined. Stir in the soaked dates and vanilla extract. Pour the batter into the prepared pan and bake for 30-35 minutes or until a toothpick inserted comes out clean. For the toffee sauce, melt butter in a saucepan. Add brown sugar, cream, and a pinch of salt. Bring to a simmer and cook for 5 minutes, stirring constantly. Once the cake is done, poke holes in it with a skewer and pour half of the toffee sauce over it. Allow it to soak in. Cut the cake into cubes when cooled. For parfait assembly, layer Sticky Toffee Pudding Cake cubes, vanilla custard, and whipped cream in glasses. Drizzle with the remaining toffee sauce. Serve chilled and enjoy!

Prep Time: 20 minutes

Cook Time: 35 minutes

You can feed a lot of people with these Easy Chicken Tacos. They have tasty shredded chicken, vegetables that have been sauted, cheese, sour cream, and cilantro on top. These tacos will be a hit at any event, whether it's a party or a family dinner.

Ingredients: 4 lbs boneless, skinless chicken breasts. 2 tbsp olive oil. 2 tbsp taco seasoning. 1 large onion, diced. 1 red bell pepper, diced. 1 green bell pepper, diced. 1 cup corn kernels frozen or canned. 1 cup black beans, drained and rinsed. 1 cup salsa. 1 cup shredded cheddar cheese. 1/2 cup sour cream. 1/2 cup chopped fresh cilantro. 16 small flour tortillas. Salt and pepper to taste.

Instructions: Warm up the olive oil in a big pan over medium-high heat. Salt and pepper should be used to season the chicken breasts. In the pan, cook the chicken for 5 to 7 minutes on each side, or until it's fully cooked. Take it out and use forks to shred it. Put diced onion and bell peppers in the same pan. About 5 minutes of cooking will soften the food. Put black beans and corn in the pan. Add two to three more minutes of cooking. Add the shredded chicken back to the pan and mix it with the vegetables. Add salsa to the chicken and vegetable mix. Then, cook for two to three minutes, until everything is hot. You can warm the flour tortillas up in the oven or on a pan. Place a large scoop of the chicken and vegetable mix onto a tortilla to make a taco. Put cheddar cheese shreds, sour cream, and chopped cilantro on top. There is a taco made when you fold the tortilla over the filling. Enjoy while hot!

Prep Time: 20 minutes

Cook Time: 25 minutes

Spicy Fish Taco Bowls are a delicious and nutritious meal that's perfect for a quick dinner. Baked white fish fillets seasoned with chili powder, cumin, and paprika are served over a bed of rice and topped with black beans, corn, fresh veggies, and a drizzle of sour cream. It's a flavorful and satisfying dish with a kick of spice!

Ingredients: 1 lb white fish fillets e.g., cod or tilapia. 2 tbsp olive oil. 1 tsp chili powder. 1/2 tsp cumin. 1/2 tsp paprika. Salt and pepper to taste. 1 cup cooked rice. 1 cup black beans, drained and rinsed. 1 cup corn kernels fresh or frozen. 1/2 red onion, finely chopped. 1/2 cup cherry tomatoes, halved. 1/4 cup chopped fresh cilantro. 1/4 cup sour cream. 1 lime, cut into wedges. Hot sauce optional.

Instructions: Before you start cooking, heat the oven to 375F 190C. Salt, pepper, cumin, and chili powder should all be mixed together in a small bowl. Place the fish fillets on a baking sheet. Drizzle them with olive oil and then sprinkle them with the spice mix. The fish should be baked in a hot oven for 12 to 15 minutes, or until it flakes easily with a fork. While the fish is baking, follow the directions on the package to make the rice, black beans, and corn. Put the taco bowls together by dividing the cooked rice among four bowls. Add corn, red onion, cherry tomatoes, black beans, and cilantro on top. Broken up into bite-sized pieces, add the fish to the bowls after it's done baking. Add sour cream to each bowl and serve with lime wedges and hot sauce, if you want. Have fun with your fish taco bowls!

Prep Time: 15 minutes

Cook Time: 15 minutes

A tasty change from the usual sandwich is these Reuben sliders on pretzel rolls. You can serve them at parties or as a fun snack.

Ingredients: 12 mini pretzel rolls. 1 pound corned beef, thinly sliced. 1 cup sauerkraut, drained. 12 slices Swiss cheese. 1/2 cup Thousand Island dressing. 2 tablespoons butter, melted. 1 teaspoon caraway seeds. Salt and pepper to taste.

Instructions: Preheat your oven to 350F 175C. Cut the pretzel rolls in half horizontally and lay them on a baking sheet. Spread a layer of Thousand Island dressing on the bottom half of each roll. Layer a slice of Swiss cheese, a few slices of corned beef, and a spoonful of sauerkraut on each roll. Top with another slice of Swiss cheese and the other half of the pretzel roll. Brush the tops of the rolls with melted butter and sprinkle with caraway seeds. Season with a pinch of salt and pepper. Bake in the preheated oven for 10-15 minutes or until the cheese is melted and the rolls are golden brown. Remove from the oven and let them cool slightly before serving. Serve your Reuben sliders warm and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

A delicious twist on the classic ham and cheese sandwich, this waffled version is crispy on the outside and gooey on the inside, with a hint of sweetness from the maple butter.

Ingredients: 2 slices of bread. 2 slices of ham. 2 slices of cheese your choice. 2 tablespoons of butter. 2 tablespoons of maple syrup.

Instructions: Preheat your waffle iron. Butter one side of each slice of bread. Place a slice of ham and a slice of cheese between the bread slices with the buttered sides facing out. Place the sandwich in the preheated waffle iron and cook until golden brown and the cheese is melted usually 3-5 minutes. While the sandwich is cooking, mix the remaining butter and maple syrup in a small bowl. Once the sandwich is done, remove it from the waffle iron, and drizzle the maple butter over the top. Serve hot and enjoy!

Prep Time: 10 minutes

Cook Time: 5 minutes

Comfort food from Italy and the United States like baked ziti is great for a cozy dinner. This recipe calls for ziti pasta, a tasty meat sauce, and a gooey, cheesy topping. It's easy to make and everyone loves it!

Ingredients: 1 lb ziti pasta. 1 lb ground beef. 1 onion, chopped. 2 cloves garlic, minced. 1 jar 24 oz marinara sauce. 1 cup shredded mozzarella cheese. 1 cup ricotta cheese. 1/2 cup grated Parmesan cheese. 1 teaspoon dried oregano. 1 teaspoon dried basil. Salt and pepper to taste. 2 tablespoons olive oil.

Instructions: Warm the oven up to 190C 375F. Follow the directions on the package to cook ziti pasta until it is al dente. Remove the water and set it aside. Warm up the olive oil in a big pan over medium-low heat. Put in the minced garlic and chopped onion. Saut until the onions are soft. Put the ground beef in the pan and cook it until it turns brown. Get rid of extra fat. The dried oregano, dried basil, salt, and pepper should all be mixed in. Let it cook for 5 minutes. Put cooked ziti pasta, meat sauce, ricotta cheese, and half of the mozzarella cheese in a large bowl. Mix everything together well. Put the mixture in a baking dish that has been greased. Add the rest of the mozzarella cheese and the grated Parmesan cheese on top. Put foil over the baking dish and bake in a hot oven for 20 minutes. Now take off the foil and bake for another 10 minutes, or until the cheese is bubbly and golden brown. Before you serve it, let it cool down for a while. Enjoy while hot!

Prep Time: 20 minutes

Cook Time: 30 minutes

These savory Paleo zucchini muffins are packed with nutritious ingredients like zucchini, spinach, and sun-dried tomatoes. They make a perfect breakfast or snack option for those following a Paleo diet.

Ingredients: 2 cups almond flour. 1/2 cup coconut flour. 1 tsp baking soda. 1/2 tsp salt. 1/2 tsp black pepper. 1/2 tsp garlic powder. 1/2 tsp onion powder. 3 large eggs. 1/4 cup coconut oil, melted. 1/2 cup unsweetened almond milk. 2 cups grated zucchini about 2 medium zucchinis. 1/2 cup chopped fresh spinach. 1/4 cup chopped sun-dried tomatoes. 1/4 cup chopped green onions. 1/4 cup chopped fresh basil leaves. 1/4 cup nutritional yeast optional, for a cheesy flavor.

Instructions: Set the oven temperature to 175C 350F. Muffin tins can be lined with parchment paper muffin cups or greased. Almond flour, coconut flour, baking soda, salt, black pepper, onion powder, and garlic powder should all be combined in a big mixing bowl. Whisk the eggs in a different bowl, then pour in the almond milk and melted coconut oil. Blend thoroughly. Mixing until a batter forms, pour the wet ingredients into the dry ingredients. Stir in the sun-dried tomatoes, chopped spinach, grated zucchini, chopped green onions, chopped basil leaves, and nutritional yeast, if using. Blend until all components are thoroughly blended. Pour the batter into each muffin tin, filling it to about two thirds of the way. A toothpick inserted into the center of the muffins should come out clean after 25 to 30 minutes of baking in a preheated oven. After letting the muffins cool in the pan for a few minutes, move them to a wire rack to finish cooling. Your flavorful Paleo zucchini muffins are ready to be served!

Prep Time: 15 minutes

Cook Time: 30 minutes

A delightful and creamy pasta alternative that combines spiralized zucchini noodles with a rich and savory rosemary butternut creme sauce. This dish is a healthier and gluten-free option for pasta lovers.

Ingredients: 2 medium zucchinis, spiralized into fettuccine-like noodles. 1 small butternut squash, peeled, seeded, and diced. 1 cup heavy cream. 2 tablespoons fresh rosemary leaves, chopped. 2 cloves garlic, minced. 2 tablespoons olive oil. Salt and pepper to taste. Grated Parmesan cheese for garnish.

Instructions: Warm up the olive oil in a big pot over medium-low heat. Add the minced garlic and cook for one to two minutes, until the garlic smells good. Cut up some butternut squash and rosemary and add them. After 10 to 15 minutes, the squash should be soft enough to mash with a fork. Put the rosemary and cooked squash in a blender or food processor. Blend the mixture until it's smooth, then slowly add the heavy cream until it turns into a creamy sauce. Add pepper and salt to taste. In a different pan, cook the zucchini noodles in olive oil for two to three minutes, or until they are just barely soft. Make sure not to cook them too long, or they will get mushy. After you serve the zucchini fettuccine, put the rosemary butternut creme sauce on top of it. If you want, you can add more grated Parmesan cheese and fresh rosemary leaves as a garnish. Have fun with your creamy Zucchini Fettuccine with Rosemary Butternut Creme Sauce!

Prep Time: 20 minutes

Cook Time: 30 minutes

Indulge in the cozy warmth of this gingerbread-infused hot cocoa, perfect for a chilly evening or holiday gathering.

Ingredients: 4 cups milk. 1/4 cup unsweetened cocoa powder. 1/4 cup packed brown sugar. 1/2 teaspoon ground cinnamon. 1/4 teaspoon ground ginger. 1/8 teaspoon ground nutmeg. 1/8 teaspoon ground cloves. 1/8 teaspoon salt. Whipped cream optional. Gingerbread cookies for garnish optional.

Instructions: In a saucepan, combine milk, cocoa powder, brown sugar, cinnamon, ginger, nutmeg, cloves, and salt. Cook over medium heat, stirring constantly, until hot and well combined, but do not boil. Pour into mugs. Top with whipped cream if desired and garnish with gingerbread cookies. Serve hot and enjoy!

Prep Time: 5 minutes

Cook Time: 10 minutes