Cruise Control Tom

This Grilled Caesar Salad with Shrimp combines the smoky flavors of grilled shrimp and romaine lettuce with classic Caesar dressing and toppings.

Ingredients: 1 lb large shrimp, peeled and deveined. 1 tablespoon olive oil. Salt and black pepper to taste. 2 hearts of romaine lettuce, halved lengthwise. 2 tablespoons Caesar dressing. 1/4 cup grated Parmesan cheese. 1/2 cup croutons.

Instructions: Warm the grill up to a medium-high level. Add shrimp to a bowl and season with salt, black pepper, and olive oil. Grill shrimp for two to three minutes on each side, or until they are fully cooked. Grill romaine lettuce halves for one to two minutes on each side, or until they get a little charred. Place the grilled lettuce on plates to serve. Put grilled shrimp on top of grilled lettuce. Put Caesar dressing on top of the lettuce and shrimp. The salad should have croutons and grated Parmesan cheese on top of it. Serve right away and enjoy!

Prep Time: 15 minutes

Cook Time: 6 minutes

This Shrimp Spinach Pasta Salad is a refreshing and light dish perfect for a quick meal or as a side dish. Packed with juicy shrimp, fresh spinach, tangy cherry tomatoes, and creamy feta cheese, it's bursting with flavor. The zesty lemon dressing ties all the ingredients together for a satisfying and delicious salad.

Ingredients: 8 oz pasta. 1 lb shrimp, peeled and deveined. 2 cups fresh spinach leaves. 1 cup cherry tomatoes, halved. 1/2 cup red onion, thinly sliced. 1/4 cup feta cheese, crumbled. 1/4 cup olive oil. 2 tablespoons lemon juice. 2 cloves garlic, minced. Salt and pepper to taste. 1 tablespoon chopped fresh basil optional. 1 tablespoon chopped fresh parsley optional.

Instructions: Follow the directions on the package to cook the pasta until it is al dente. Run cold water over the drain and rinse. Warm up the olive oil in a big pan over medium-low heat. For about one minute, until the garlic smells good, add the minced garlic. Before you serve the shrimp, make sure it's pink and fully cooked. This should take about two to three minutes per side. Add pepper and salt. Cooked pasta, shrimp, spinach leaves, cherry tomatoes, red onion, and feta cheese should all be put in a large bowl together. Lemon juice, salt, pepper, basil, and parsley should all be mixed together in a small bowl using a whisk. Pour it over the pasta salad and toss it around to cover it all. Serve right away or put in the fridge until you're ready to serve. Have fun!

Prep Time: 15 minutes

Cook Time: 10 minutes

These no-bake Keto Pumpkin Spice Haystack Cookies are a delicious and easy-to-make treat perfect for satisfying your sweet cravings while sticking to a low-carb, ketogenic diet. They are flavored with pumpkin spice and sweetened with erythritol, making them a guilt-free indulgence.

Ingredients: 1 cup almond flour. 1/2 cup unsweetened shredded coconut. 1/4 cup pumpkin puree. 2 tablespoons powdered erythritol or preferred keto-friendly sweetener. 2 tablespoons coconut oil, melted. 1 teaspoon pumpkin pie spice. 1/2 teaspoon vanilla extract. Pinch of salt.

Instructions: Put pumpkin puree, powdered erythritol, melted coconut oil, pumpkin pie spice, vanilla extract, and a pinch of salt in a bowl. Mix the ingredients together. Mix until everything is well mixed and a dough forms. Put parchment paper on the bottom of a baking sheet. To make haystack shapes, use a spoon or cookie scoop to drop small balls of dough onto the baking sheet that has been prepared. Chill the baking sheet in the fridge for at least 30 minutes, or until the cookies are firm. Put the cookies in a container that won't let air in and put it in the fridge until you're ready to serve them.

Prep Time: 15 minutes

Cook Time: 0 minutes

Immaculate Bites' Southern Baked Mac and Cheese is rich and creamy. Let it fill you up. This classic comfort food is baked until it's golden and full of three kinds of cheese. Great for BBQs and family get-togethers!

Ingredients: 16 oz elbow macaroni. 1/2 cup unsalted butter. 1/2 cup all-purpose flour. 4 cups whole milk. 2 cups heavy cream. 1 lb sharp cheddar cheese, shredded. 8 oz Monterey Jack cheese, shredded. 1 cup parmesan cheese, grated. 1 teaspoon garlic powder. 1 teaspoon onion powder. 1/2 teaspoon smoked paprika. Salt and black pepper to taste. 1 cup panko breadcrumbs. 2 tablespoons melted butter. Fresh parsley for garnish.

Instructions: Preheat your oven to 350F 175C and grease a 9x13-inch baking dish. Cook the elbow macaroni according to package instructions, then drain and set aside. In a large saucepan, melt the unsalted butter over medium heat. Add the flour and whisk continuously to make a roux, cooking for 2-3 minutes until lightly browned. Gradually whisk in the whole milk and heavy cream, ensuring no lumps form. Cook until the mixture thickens, stirring constantly. Reduce heat to low, then add the sharp cheddar, Monterey Jack, and parmesan cheeses. Stir until the cheeses are melted and the sauce is smooth. Season the cheese sauce with garlic powder, onion powder, smoked paprika, salt, and black pepper to taste. Combine the cooked macaroni with the cheese sauce, then transfer the mixture to the prepared baking dish. In a small bowl, mix the panko breadcrumbs with melted butter and sprinkle over the mac and cheese. Bake in the preheated oven for 25-30 minutes or until the top is golden brown and the edges are bubbly. Remove from the oven and let it rest for a few minutes before serving. Garnish with fresh parsley and serve hot. Enjoy your Southern Baked Mac and Cheese!

Prep Time: 20 minutes

Cook Time: 30 minutes

A tasty and nutty base for your favorite Paleo-friendly fillings is this Paleo Pecan Tart Crust. It's grain- and gluten-free, making it ideal for Paleo diets.

Ingredients: 1 1/2 cups pecans. 1/2 cup almond flour. 1/4 cup coconut flour. 1/4 cup coconut oil, melted. 2 tablespoons honey or maple syrup. 1 teaspoon vanilla extract. 1/4 teaspoon salt.

Instructions: Set the oven temperature to 175C 350F. Almond flour, coconut flour, and pecans should all be combined in a food processor. Once the mixture is well-ground, pulse it. To the food processor, add the salt, vanilla extract, honey or maple syrup, and melted coconut oil. Repeatedly pulse the mixture until it takes on the consistency of dough. Ensure that the dough is evenly pressed into the tart pan, covering the sides and bottom. Preheat the oven to 400F. Bake the crust for 10 to 12 minutes, or until golden brown. Watch it closely to avoid overbaking. Take the crust out of the oven and allow it to cool fully before filling it with your preferred Paleo filling, like a fruit compote or dairy-free custard. Once filled, place the tart in the refrigerator to set it before serving. Savor the Paleo Pecan Tart!

Prep Time: 15 minutes

Cook Time: 10-12

These Asian Sesame Meatballs made in a slow cooker are soft and flavorful, and they make a great dinner during the week. The sweet and savory sauce with hints of ginger and sesame goes well with the juicy beef meatballs. This recipe is also very easy and convenient because the slow cooker does all the work.

Ingredients: 1 lb ground beef. 1/2 cup breadcrumbs. 1/4 cup finely chopped green onions. 1 large egg. 3 cloves garlic, minced. 1/4 cup soy sauce. 2 tbsp brown sugar. 2 tbsp sesame oil. 1 tbsp rice vinegar. 1 tsp ginger, minced. 1/4 tsp red pepper flakes. 1/4 cup water. 2 tbsp cornstarch. 2 tbsp sesame seeds. Cooked rice, for serving. Chopped green onions, for garnish.

Instructions: Put breadcrumbs, green onions, egg, ground beef, and minced garlic in a bowl. Combine well. Use your hands to form the meat into balls, then put them in the slow cooker. Add the ginger, red pepper flakes, sesame oil, brown sugar, and soy sauce to a different bowl. Mix them together. Put it on top of the meatballs. Turn the heat down to low, cover, and cook for four to five hours, or until the meatballs are fully cooked. Mix water and cornstarch with a whisk in a small bowl until the mixture is smooth. Put it in the slow cooker and stir it slowly. Keep cooking for another 30 minutes, or until the sauce gets thicker. Before you serve the meatballs, sprinkle them with sesame seeds. Put it on top of cooked rice and top with chopped green onions. Have fun!

Prep Time: 20 minutes

Cook Time: 300 minutes

This Overnight Cinnamon Pecan French Toast Casserole is a delightful breakfast or brunch option that's perfect for special occasions or lazy mornings. The sweet and nutty flavors make it a favorite among family and friends.

Ingredients: 1 loaf of French bread, cut into 1-inch cubes. 1 cup chopped pecans. 8 large eggs. 2 cups whole milk. 1/2 cup heavy cream. 1/2 cup granulated sugar. 1/4 cup packed light brown sugar. 2 teaspoons vanilla extract. 1 1/2 teaspoons ground cinnamon. 1/4 teaspoon ground nutmeg. 1/4 teaspoon salt. 1/2 cup unsalted butter, melted. Maple syrup, for serving optional.

Instructions: Grease a 9x13 inch baking dish and spread the cubed French bread evenly in the dish. Sprinkle the chopped pecans over the bread cubes. In a large mixing bowl, whisk together the eggs, whole milk, heavy cream, granulated sugar, light brown sugar, vanilla extract, ground cinnamon, ground nutmeg, and salt. Pour the egg mixture evenly over the bread and pecans in the baking dish. Press down on the bread to make sure it's well-soaked. Cover the baking dish with plastic wrap and refrigerate it overnight, or for at least 8 hours. Preheat your oven to 350F 175C. In a microwave-safe bowl, melt the unsalted butter and drizzle it evenly over the soaked bread mixture in the baking dish. Bake in the preheated oven for 45-55 minutes, or until the casserole is golden brown and set in the center. Remove from the oven and let it cool for a few minutes before serving. Serve warm, drizzled with maple syrup if desired.

Prep Time: 20 minutes

Cook Time: 50 minutes

This California roll sushi recipe features a delightful combination of creamy avocado, crunchy cucumber, and savory imitation crab sticks, wrapped in seasoned sushi rice and nori.

Ingredients: 2 cups sushi rice. 2 1/2 cups water. 1/4 cup rice vinegar. 2 tablespoons sugar. 1 teaspoon salt. 4 sheets nori. 1 avocado, sliced. 1 cucumber, julienned. 8 imitation crab sticks. Soy sauce, for dipping.

Instructions: Run cold water over the sushi rice until the water is clear. In a rice cooker, put rice and water together and cook according to the manufacturer's directions. Put rice vinegar, sugar, and salt in a small saucepan and mix them together. Warm it up until the salt and sugar mix. Allow to cool. Put cooked rice on a big baking sheet and spread it out. Pour the vinegar mixture over the rice and mix it in gently until it's all well mixed. On a bamboo sushi mat, put a piece of nori. Leave an inch of space at the top of the nori and spread a thin layer of rice over it. Put crab sticks, avocado, and cucumber in the middle of the rice. Start at the bottom and roll the sushi tightly around the bamboo mat. To seal the roll, wet the top edge with water. A sharp knife dipped in water can be used to cut the roll into bite-sized pieces. You can dip them in soy sauce.

Prep Time: 30 minutes

Cook Time: 20 minutes

Enjoy the spicy and tangy flavors of classic buffalo wings without gluten or animal products with these Vegan Buffalo Tofu Wings. Perfect for game days or as a tasty snack!

Ingredients: 1 block of extra-firm tofu. 1/2 cup gluten-free all-purpose flour. 1/2 cup gluten-free breadcrumbs. 1/2 cup unsweetened almond milk. 1 tsp garlic powder. 1 tsp onion powder. 1/2 tsp smoked paprika. 1/4 tsp cayenne pepper adjust to taste. Salt and black pepper to taste. 1/2 cup hot buffalo sauce. 2 tbsp vegan butter. 1 tbsp olive oil. Vegan ranch or blue cheese dressing optional, for dipping.

Instructions: Press the tofu: Start by pressing the tofu to remove excess moisture. Slice the tofu into 1/2-inch thick strips or cubes. Prepare the breading station: In one bowl, combine the gluten-free flour, garlic powder, onion powder, smoked paprika, cayenne pepper, salt, and black pepper. In another bowl, pour the almond milk. In a third bowl, place the gluten-free breadcrumbs. Coat the tofu: Dip each tofu strip or cube into the flour mixture, then dip it into the almond milk, and finally coat it with the gluten-free breadcrumbs. Make sure each piece is well-coated and place them on a baking sheet. Bake the tofu: Preheat your oven to 425F 220C. Drizzle olive oil over the coated tofu pieces. Bake in the oven for 25-30 minutes or until they are crispy and golden brown, flipping halfway through. Make the buffalo sauce: In a saucepan, melt the vegan butter over low heat. Add the hot buffalo sauce and stir until well combined. Remove from heat. Coat the tofu with buffalo sauce: Once the tofu wings are done baking, transfer them to a mixing bowl. Pour the buffalo sauce over the tofu wings and gently toss to coat evenly. Serve: Arrange the coated tofu wings on a serving platter. Serve with vegan ranch or blue cheese dressing for dipping, if desired. Enjoy your Vegan Buffalo Tofu Wings!

Prep Time: 15 minutes

Cook Time: 30 minutes

Indulge in a unique and flavorful twist on classic ice cream with this Peanut Butter Banana Ice Cream infused with the unexpected essence of garlic and zest. Creamy, sweet, and slightly savory, this frozen treat is sure to surprise and delight your taste buds.

Ingredients: 4 ripe bananas, peeled and frozen. 1/2 cup creamy peanut butter. 2 tablespoons honey or maple syrup. 1 teaspoon vanilla extract. 2 cloves garlic, minced. Zest of 1 lemon. Pinch of salt.

Instructions: In a food processor or blender, combine frozen bananas, peanut butter, honey or maple syrup, vanilla extract, minced garlic, lemon zest, and a pinch of salt. Blend until smooth and creamy, scraping down the sides of the processor or blender as needed. Taste and adjust sweetness if necessary by adding more honey or maple syrup. Transfer the mixture into a freezer-safe container and freeze for at least 4 hours or until firm. Before serving, let the ice cream sit at room temperature for a few minutes to soften slightly. Serve scoops of peanut butter banana ice cream garnished with additional lemon zest if desired.

Prep Time: 10 minutes

Cook Time: 0 minutes

With a tasty mix of garlic and rosemary, these roasted potatoes are crispy on the outside and soft on the inside. It goes well with any meal as a side dish.

Ingredients: 2 lbs Yukon Gold potatoes, washed and diced into 1-inch cubes. 3 tablespoons olive oil. 1 teaspoon kosher salt. 1/2 teaspoon freshly ground black pepper. 2 cloves garlic, minced. 2 tablespoons chopped fresh rosemary leaves.

Instructions: Warm the oven up to 425F 220C. Add diced potatoes to a large bowl. Add olive oil, kosher salt, black pepper, minced garlic, and chopped rosemary. Toss the potatoes so that they are evenly covered. Place potatoes on a baking sheet that has been lined with parchment paper so that they are all at once. After the oven is hot, roast the food for 30 to 35 minutes, stirring every so often, until it is golden brown and crispy. Enjoy while hot!

Prep Time: 10 minutes

Cook Time: 35 minutes

These Keto crabcakes are made with lump crabmeat and seasonings that are good for Keto diets. The outside is crunchy and the inside is soft. They're great for a low-carb meal that tastes great.

Ingredients: 1 lb lump crabmeat. 1/4 cup almond flour. 2 tbsp mayonnaise. 1 large egg. 2 tsp Dijon mustard. 2 tbsp chopped fresh parsley. 1 tbsp Old Bay seasoning. 1/4 tsp garlic powder. 1/4 tsp onion powder. Salt and pepper to taste. 2 tbsp avocado oil for frying.

Instructions: Mix lump crabmeat, almond flour, mayonnaise, egg, Dijon mustard, parsley, Old Bay seasoning, garlic powder, onion powder, salt, and pepper together slowly in a large bowl. Make patties out of the mixture, making sure they stay together well. In a pan, heat the avocado oil over medium heat. It will take about 4 to 5 minutes per side to cook the crab cakes until they are golden brown and crispy. Take it out of the pan and let it drain on paper towels to get rid of the extra oil. If you want, you can serve it hot with lemon wedges and tartar sauce on the side.

Prep Time: 15 minutes

Cook Time: 10 minutes

A hearty beef stew that is cooked slowly in a crock pot and is great for busy days or cozy nights. A tasty broth is made with tender beef, flavorful vegetables, and fragrant herbs.

Ingredients: 2 lbs beef stew meat, cubed. 4 carrots, sliced. 3 potatoes, diced. 1 onion, chopped. 2 cloves garlic, minced. 1 can 14.5 oz diced tomatoes. 2 cups beef broth. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. Salt and pepper to taste.

Instructions: Put beef stew meat, carrots, potatoes, onion, and garlic in a slow cooker. Put in the beef broth and diced tomatoes. Salt and pepper, thyme, and rosemary can be used to season. Make sure to stir everything together well. There should be no leaks. Cook on low for 8 hours or high for 4 hours, until the beef is soft. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 240 minutes

This recipe is a tasty take on the classic Eggs Benedict. The star of the show are the juicy crab cakes, which are topped with perfectly poached eggs and a tangy wasabi-dill sauce. This brunch dish is both tasty and stylish, and it will wow your guests.

Ingredients: 1 pound lump crabmeat. 1/2 cup breadcrumbs. 1/4 cup mayonnaise. 1 egg. 1 tablespoon Dijon mustard. 1 teaspoon Worcestershire sauce. 1/4 cup chopped fresh parsley. Salt and pepper to taste. 4 English muffins, split and toasted. 8 poached eggs. 1 cup hollandaise sauce. 1 tablespoon wasabi paste. 1 tablespoon chopped fresh dill. Lemon wedges for garnish.

Instructions: In a mixing bowl, combine crabmeat, breadcrumbs, mayonnaise, egg, Dijon mustard, Worcestershire sauce, chopped parsley, salt, and pepper. Mix until well combined. Form the mixture into 8 crab cakes and place them on a baking sheet lined with parchment paper. Refrigerate for 30 minutes to firm them up. While the crab cakes chill, prepare the hollandaise sauce following your preferred recipe or using a store-bought version. Keep it warm. In a small bowl, combine the wasabi paste and chopped dill to make the wasabi dill sauce. Set aside. Heat a skillet over medium-high heat and add a bit of oil. Cook the crab cakes for about 3-4 minutes on each side or until they are golden brown and heated through. To assemble, place a toasted English muffin half on each plate, top with a crab cake, followed by a poached egg. Drizzle hollandaise sauce generously over the eggs and crab cakes. Garnish with a dollop of wasabi dill sauce and a lemon wedge. Serve immediately and enjoy your Crab Cakes Benedict with Wasabi Dill Sauce!

Prep Time: 30 minutes

Cook Time: 15 minutes

This Rainbow Chicken Salad is not only visually stunning but also packed with flavor and nutrition. It features a colorful array of fresh vegetables, tender chicken breast, and tangy feta cheese, all tossed in a simple olive oil and balsamic vinegar dressing. It's perfect for a light and satisfying keto-friendly meal.

Ingredients: 2 cups cooked chicken breast, shredded. 1/2 cup red bell pepper, thinly sliced. 1/2 cup yellow bell pepper, thinly sliced. 1/2 cup orange bell pepper, thinly sliced. 1/2 cup cucumber, thinly sliced. 1/2 cup cherry tomatoes, halved. 1/4 cup red onion, thinly sliced. 2 cups mixed salad greens. 1/4 cup feta cheese, crumbled. 2 tablespoons olive oil. 2 tablespoons balsamic vinegar. Salt and pepper to taste.

Instructions: Put the sliced bell peppers, cucumber, cherry tomatoes, red onion, and mixed salad greens in a large bowl. The chicken breast should be cooked. To make the dressing, mix the olive oil and balsamic vinegar in a small bowl with a whisk. Pour the dressing over the salad and gently toss it all together. On top of the salad, crumble some feta cheese. Add pepper and salt to taste. Serve right away and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

A delightful vegan dish featuring fluffy millet infused with aromatic curry spices and served with a colorful array of sautéed vegetables.

Ingredients: 1 cup millet, rinsed. 2 cups water. 1 tablespoon curry powder. 1 tablespoon nutritional yeast. 1/2 teaspoon turmeric powder. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. 1/2 teaspoon salt. 2 cups mixed vegetables e.g., bell peppers, broccoli, carrots. 1 tablespoon olive oil.

Instructions: Put water and millet in a saucepan. Bring up the temperature. Turn down the heat, cover, and let it simmer for 15 to 20 minutes, or until the millet is fluffy and the water is gone. Spice up your food with turmeric, garlic powder, onion powder, salt, and curry powder in a small bowl. Warm up the olive oil in a different pan over medium-low heat. It will take about 5 to 7 minutes of cooking after adding the mixed vegetables. When the millet is done cooking, use a fork to fluff it up and then stir in the spice mix until everything is well mixed. Serve the fluffy curry millet with vegetables that have been sauted on top. Have fun!

Prep Time: 10 minutes

Cook Time: 20 minutes

The unusual addition of Dr Pepper results in a delightful blend of sweetness and smokiness in these Dr Pepper Baked Beans. They are the ideal side dish for any cookout or get-together with family.

Ingredients: 2 cans 15 oz each canned baked beans. 1/2 cup brown sugar, packed. 1/4 cup ketchup. 1/4 cup barbecue sauce. 1/4 cup Dr Pepper. 1 teaspoon Dijon mustard. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. 1/4 teaspoon black pepper. 1/4 teaspoon smoked paprika. 1/4 cup diced bacon optional.

Instructions: Set oven temperature to 175C 350F. Baked beans, brown sugar, ketchup, barbecue sauce, Dr. Pepper, Dijon mustard, onion powder, garlic powder, black pepper, and smoked paprika should all be combined in a big mixing bowl. Blend thoroughly. Add some diced bacon if you want it to taste even better. Spread the mixture evenly in a baking dish after transferring it there. Bake for 25 to 30 minutes in a preheated oven, or until the top is caramelized and the beans are hot and bubbly. Before serving, take it out of the oven and allow it to cool slightly. Savor these delightfully sweet and savory Dr. Pepper Baked Beans alongside your preferred main course!

Prep Time: 15 minutes

Cook Time: 30 minutes