Footsie Boi

This Crock Pot Crustless Pizza is a delicious take on regular pizza. It has all the great flavors you love, but no crust. It's simple to make and great for a potluck or a family dinner.

Ingredients: 1 lb ground beef. 1/2 cup onion, diced. 1/2 cup green bell pepper, diced. 1 cup mushrooms, sliced. 1 cup black olives, sliced. 1 cup mozzarella cheese, shredded. 1 cup cheddar cheese, shredded. 1/2 cup pepperoni slices. 1 cup marinara sauce. 1 tsp dried oregano. 1/2 tsp garlic powder. Salt and pepper to taste.

Instructions: In a skillet, brown the ground beef over medium-high heat until fully cooked. Drain excess fat. Add diced onions, green bell peppers, and mushrooms to the skillet. Cook until vegetables are softened. Stir in marinara sauce, dried oregano, garlic powder, salt, and pepper. Simmer for 5 minutes. In a greased crock pot, spread half of the meat mixture evenly on the bottom. Layer half of the black olives, mozzarella cheese, cheddar cheese, and pepperoni slices over the meat mixture. Repeat the layers with the remaining ingredients, ending with a layer of cheese and pepperoni on top. Cover and cook on low heat for 3-4 hours, or until the cheese is bubbly and the ingredients are heated through. Serve hot, garnished with additional oregano and grated Parmesan cheese if desired.

Prep Time: 15 minutes

Cook Time: 240 minutes

These Cheesy Keto Tuna Melts are a delicious low-carb twist on the classic tuna melt sandwich. Portobello mushroom caps are stuffed with a flavorful tuna salad and topped with a gooey cheese mixture, creating a satisfying keto-friendly meal.

Ingredients: 1 can tuna, drained. 1/4 cup mayonnaise. 1/4 cup diced celery. 1/4 cup diced red onion. 1/2 teaspoon garlic powder. Salt and pepper to taste. 1 cup shredded mozzarella cheese. 1/4 cup grated Parmesan cheese. 4 large portobello mushroom caps, stems removed. 2 tablespoons olive oil.

Instructions: Preheat the oven to 400F 200C. In a bowl, mix together tuna, mayonnaise, celery, red onion, garlic powder, salt, and pepper. In another bowl, mix together mozzarella and Parmesan cheese. Brush both sides of mushroom caps with olive oil and place them on a baking sheet lined with parchment paper. Divide the tuna mixture evenly among the mushroom caps, pressing down gently. Top each stuffed mushroom with the cheese mixture. Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly and the mushrooms are tender. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 20 minutes

For breakfast or brunch, this Easy Spicy Salmon Frittata is a tasty and nourishing Paleo option. Rich in protein from eggs and wild salmon and seasoned with heat, it will delight your palate and keep you energized for the rest of the day.

Ingredients: 6 eggs. 1/2 cup canned wild salmon, drained. 1/4 cup diced red bell pepper. 1/4 cup diced onion. 1/4 teaspoon garlic powder. 1/4 teaspoon paprika. 1/4 teaspoon cayenne pepper. Salt and pepper to taste. 1 tablespoon ghee or coconut oil.

Instructions: Set the oven temperature to 375F 190C. Mix the eggs, paprika, cayenne, garlic powder, salt, and pepper in a bowl until thoroughly blended. Incorporate the diced onion, bell pepper, and salmon drained into the egg mixture. Mix everything together. Melt the coconut oil or ghee in a cast-iron skillet or other oven-safe pan over medium heat. After adding the egg mixture to the skillet, cook it for two to three minutes, or until the edges start to set. After placing the skillet in the oven, preheat it for 12 to 15 minutes, or until the frittata is set in the middle and has a hint of color on top. Take out of the oven and allow it to cool down for several minutes before slicing. Enjoy while hot!

Prep Time: 10 minutes

Cook Time: 15 minutes

Enjoy a savory twist on classic scrambled eggs with the delightful combination of pepperoni and cheddar cheese. This recipe is quick and easy to prepare, making it a perfect choice for a hearty breakfast or brunch.

Ingredients: 4 large eggs. 1/4 cup whole milk. 1/2 cup grated cheddar cheese. 1/4 cup sliced pepperoni. Salt and black pepper to taste. 1 tablespoon butter. Chopped fresh parsley for garnish optional.

Instructions: Whisk the eggs and whole milk together in a bowl until they are well mixed. Grate the cheddar cheese and cut up the pepperoni and add them to the eggs. Add black pepper and salt. While the pan is on medium heat, melt the butter in a nonstick pan. The butter should cover the whole bottom of the pan. Put the egg mix into the pan and don't touch it for about one minute, until the edges begin to set. Carefully move the cooked edges toward the middle with a spatula, letting the raw eggs move to the edges. Keep cooking and gently stirring the eggs every now and then until they are mostly set but still a little runny. You can take the skillet off the heat, but the eggs will still be perfectly cooked in the residual heat. Pepperoni and Cheese Scrambled Eggs should be served right away. If you want, you can top them with chopped fresh parsley.

Prep Time: 5 minutes

Cook Time: 10 minutes

This elegant dessert combines the creamy richness of pannacotta with the refreshing sweetness of marinated table grapes, all nestled in a buttery tart shell. It's a delightful treat that's perfect for special occasions or whenever you crave something indulgent.

Ingredients: 1 pre-baked tart shell. For the pannacotta filling:. 2 cups heavy cream. 1/4 cup granulated sugar. 1 teaspoon vanilla extract. 2 1/4 teaspoons gelatin powder. 3 tablespoons cold water. For the marinated table grapes:. 1 cup table grapes, halved. 2 tablespoons honey. 1 tablespoon lemon juice. 1 teaspoon lemon zest. Fresh mint leaves for garnish.

Instructions: In a small bowl, sprinkle gelatin over cold water and let it sit for 5 minutes to soften. In a saucepan, heat heavy cream and sugar over medium heat until it just begins to simmer, stirring occasionally. Remove from heat and stir in vanilla extract. Add softened gelatin to the cream mixture and whisk until completely dissolved. Pour the pannacotta filling into the pre-baked tart shell. Refrigerate the tart for at least 4 hours, or until set. In a mixing bowl, combine halved table grapes, honey, lemon juice, and lemon zest. Toss gently to coat the grapes evenly, then let them marinate for 15-20 minutes. Arrange the marinated grapes on top of the chilled pannacotta tart. Garnish with fresh mint leaves before serving.

Prep Time: 30 minutes

Cook Time: 0 minutes

This Keto Chicken Avocado Salad is a filling low-carb lunch that is full of protein and healthy fats. It is easy to make and great for people on the ketogenic diet.

Ingredients: 2 cups cooked chicken, diced. 2 avocados, diced. 1/4 cup red onion, finely chopped. 1/4 cup cilantro, chopped. 2 tablespoons lime juice. 2 tablespoons olive oil. Salt and pepper to taste. Lettuce leaves for serving.

Instructions: In a large bowl, combine diced chicken, avocado, red onion, and cilantro. In a small bowl, whisk together lime juice, olive oil, salt, and pepper. Pour the dressing over the chicken mixture and toss gently to coat. Serve the chicken avocado salad on lettuce leaves.

Prep Time: 15 minutes

Cook Time: 0 minutes

For OREO addicts, indulge in the ultimate chocolate cake. This cake is moist and rich, with layers of rich chocolate, a creamy whipped cream topping, and a crunchy OREO crust. For fans of both chocolate and OREO, it's a real treat.

Ingredients: 2 cups crushed OREO cookies. 1/2 cup melted butter. 1 1/2 cups all-purpose flour. 1 1/2 cups granulated sugar. 1/2 cup unsweetened cocoa powder. 1 1/2 tsp baking powder. 1 1/2 tsp baking soda. 1 tsp salt. 2 large eggs. 1 cup milk. 1/2 cup vegetable oil. 2 tsp vanilla extract. 1 cup hot water. 1 1/2 cups whipped cream. 1/2 cup crushed OREO cookies for topping. Chocolate syrup optional.

Instructions: Preheat your oven to 350F 175C. Grease and flour two 9-inch round cake pans. In a bowl, combine the crushed OREO cookies and melted butter. Press this mixture into the bottom of the prepared pans to create a crust. In a separate bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix until well combined. Stir in the hot water until the batter is smooth. The batter will be thin; this is normal. Pour the batter evenly into the prepared pans, covering the OREO crust. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then remove them from the pans and let them cool completely on a wire rack. Once the cakes are cool, spread whipped cream on top of one cake layer, then place the other cake layer on top. Cover the top of the cake with more whipped cream and sprinkle with crushed OREO cookies. Drizzle with chocolate syrup if desired. Serve and enjoy!

Prep Time: 20 minutes

Cook Time: 30 minutes

With a juicy beef patty, melted cheddar cheese, and a bunch of fresh toppings, the Ultimate Bacon-Wrapped Burger is a delicious treat that will make your mouth water. This burger is the ultimate treat for bacon lovers because it is wrapped in a bacon lattice.

Ingredients: 1 lb ground beef. 8 slices bacon. 4 burger buns. 4 slices cheddar cheese. 1/2 cup lettuce, shredded. 1/2 cup tomato, sliced. 1/4 cup red onion, thinly sliced. 1/4 cup pickles. 1/4 cup mayonnaise. 1/4 cup ketchup. 1 tablespoon mustard. Salt and pepper to taste.

Instructions: Warm up the grill over medium-high heat. Shape the ground beef into 4 burger patties that are all the same size. On both sides, season the patties with salt and pepper. Place two bacon slices next to each other horizontally to make a bacon weave. Then, place two more bacon slices vertically and weave them over and under the horizontal slices to make a lattice pattern. Do this four times to make 4 bacon weaves. Use toothpicks to hold the bacon in place as you wrap each burger patty in it. On the grill, cook the bacon-wrapped burgers for about 4 to 5 minutes on each side, or until the bacon is crispy and the burgers are done the way you like them. In the last minute of cooking, cover the grill and add a slice of cheddar cheese to each patty. This will melt the cheese. Toast the burger buns on the grill until they are just a little brown while the burgers are cooking. Mayonnaise, ketchup, and mustard should all be mixed together in a small bowl to make the burger sauce. Place a lettuce leaf on the bottom bun of each burger, then add the bacon-wrapped patty, tomato slices, red onion, pickles, and melted cheese. The top bun should have burger sauce spread on it before it is put on top of the other ingredients. Enjoy the Best Bacon-Wrapped Burgers while they're still hot!

Prep Time: 20 minutes

Cook Time: 10 minutes

This roasted pork sandwich is full of flavor, and the caramelized onions and mushrooms add a nice touch of sweetness. It's made with your favorite bread and melted provolone cheese.

Ingredients: 1 lb roasted pork loin, thinly sliced. 1 large onion, thinly sliced. 8 oz mushrooms, sliced. 4 slices of your favorite sandwich bread. 4 slices provolone cheese. 2 tbsp olive oil. 2 tbsp balsamic vinegar. 1 tbsp brown sugar. Salt and pepper to taste.

Instructions: Put olive oil in a pan and heat it over medium-low heat. This will take about 15 minutes of cooking after you add the mushrooms and onions that have been sliced. Add the brown sugar and balsamic vinegar and stir them in. Cook for another 5 minutes, until the mixture gets thick and caramelized. Add salt and pepper to roasted pork slices as needed. Place roasted pork slices, caramelized onions, and mushrooms on bread slices to make sandwiches. Put a slice of provolone cheese on top of every sandwich. Put the sandwiches together and toast them in a grill or panini press until the bread is golden and the cheese melts. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 25 minutes

This Easy Mushroom Stir Fry is a quick, low-calorie, gluten-free dish that's bursting with flavor. Perfect for a simple weeknight dinner!

Ingredients: 2 cups sliced mushrooms. 1 small onion, thinly sliced. 2 cloves garlic, minced. 2 tablespoons gluten-free soy sauce. 1 tablespoon sesame oil. 1 tablespoon rice vinegar. 1 teaspoon honey. 1 teaspoon grated ginger. 1 tablespoon olive oil. Salt and pepper to taste. 2 green onions, chopped for garnish.

Instructions: Heat olive oil in a large skillet over medium-high heat. Add sliced onions and minced garlic, saut until fragrant and onions are translucent, about 2-3 minutes. Add sliced mushrooms to the skillet and cook until they release their moisture and start to brown, about 5-7 minutes. In a small bowl, whisk together gluten-free soy sauce, sesame oil, rice vinegar, honey, grated ginger, salt, and pepper. Pour the sauce mixture over the mushrooms and onions in the skillet, toss to coat evenly, and cook for an additional 2-3 minutes. Garnish with chopped green onions before serving. Serve hot and enjoy!

Prep Time: 10 minutes

Cook Time: 15 minutes

Enjoy the rich, smoky flavor of this brisket that has been smoked just right. The rub adds a nice mix of spices that go well with the juicy, tender meat. Whether you've cooked smoked brisket before or not, this recipe is sure to satisfy your cravings!

Ingredients: 1 whole beef brisket 10-12 pounds. 1/4 cup kosher salt. 1/4 cup black pepper, coarsely ground. 1/4 cup paprika. 2 tablespoons garlic powder. 2 tablespoons onion powder. 1 tablespoon brown sugar. 1 tablespoon cayenne pepper. Wood chips hickory or oak for smoking.

Instructions: Preheat your smoker to 225F 107C. Trim excess fat from the brisket, leaving about 1/4 inch of fat. In a bowl, mix kosher salt, black pepper, paprika, garlic powder, onion powder, brown sugar, and cayenne pepper to create a rub. Apply the rub generously over the entire brisket, ensuring even coverage. Place the brisket in the smoker and add wood chips for smoke flavor. Smoke the brisket for about 1.5 hours per pound or until the internal temperature reaches 195F 90C. Wrap the brisket in foil and let it rest for at least 30 minutes before slicing. Slice against the grain and serve with your favorite barbecue sauce.

Prep Time: 20 minutes

Cook Time: 12 hours

This gluten-free chicken salad is full of tasty bacon, sharp cheddar cheese, and tangy ranch dressing.

Ingredients: 2 cups cooked chicken, diced. 6 slices cooked bacon, crumbled. 1/2 cup shredded cheddar cheese. 1/4 cup gluten-free ranch dressing. 1/4 cup mayonnaise. 1/4 cup chopped green onions. Salt and pepper to taste. Lettuce leaves for serving.

Instructions: In a large bowl, combine the diced chicken, crumbled bacon, shredded cheddar cheese, and chopped green onions. In a separate small bowl, mix the gluten-free ranch dressing and mayonnaise until well combined. Pour the ranch dressing mixture over the chicken mixture and toss until everything is evenly coated. Season with salt and pepper to taste. Refrigerate the salad for at least 30 minutes to allow the flavors to meld together. Serve the chicken salad on lettuce leaves and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

This healthy sandwich is a great way to enjoy the delicious flavors of creamy goat cheese, fresh strawberries, and peppery arugula. When you grill the goat cheese, it gets a smoky flavor that goes well with the sweet strawberries and sour balsamic vinaigrette.

Ingredients: 4 whole grain burger buns. 8 oz fresh goat cheese, sliced. 1 cup fresh strawberries, hulled and sliced. 4 cups arugula leaves. 1 tablespoon olive oil. 1 tablespoon balsamic vinegar. Salt and pepper to taste.

Instructions: Preheat your grill or grill pan to medium-high heat. Cut the whole grain burger buns in half and lightly toast them on the grill until they're slightly crispy. Set them aside. In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper to create a vinaigrette. Brush the goat cheese slices with a little of the vinaigrette and grill them for about 1-2 minutes on each side until they have grill marks and are slightly softened. Toss the arugula leaves with the remaining vinaigrette in a separate bowl. To assemble the sandwiches, place a grilled goat cheese slice on the bottom half of each bun. Top the goat cheese with a generous portion of sliced strawberries. Add a handful of dressed arugula on top of the strawberries. Finish by placing the other half of the bun on top to create a sandwich. Serve your Clean Eating Iron-Grilled Goat Cheese and Strawberry Sandwiches immediately, and enjoy!

Prep Time: 15 minutes

Cook Time: 5 minutes

Garlic butter and Parmesan cheese are mixed together and then baked on sweet potato wedges, making a crispy and savory side dish.

Ingredients: 2 large sweet potatoes, scrubbed and cut into wedges. 2 tablespoons melted butter. 2 cloves garlic, minced. 1/4 cup grated Parmesan cheese. 1 teaspoon dried thyme. Salt and pepper to taste.

Instructions: Preheat the oven to 400F 200C. In a small bowl, mix together melted butter and minced garlic. In a large bowl, toss sweet potato wedges with the garlic butter mixture until evenly coated. Spread the wedges in a single layer on a baking sheet lined with parchment paper. Sprinkle grated Parmesan cheese and dried thyme over the wedges. Season with salt and pepper to taste. Bake in the preheated oven for 25-30 minutes or until the sweet potatoes are tender and the edges are crispy, flipping halfway through. Serve hot and enjoy!

Prep Time: 10 minutes

Cook Time: 25 minutes

Spicy Lemon Chili Tilapia is a zesty and flavorful seafood dish that combines the tanginess of lemon with the heat of chili and spices. It's a quick and easy recipe perfect for a weeknight dinner or a special occasion.

Ingredients: 4 tilapia fillets. 2 tablespoons olive oil. 2 cloves garlic, minced. 1 teaspoon chili powder. 1/2 teaspoon paprika. 1/2 teaspoon cayenne pepper. Zest and juice of 1 lemon. Salt and pepper to taste. Fresh parsley, chopped, for garnish.

Instructions: Preheat oven to 400F 200C. In a small bowl, mix together olive oil, minced garlic, chili powder, paprika, cayenne pepper, lemon zest, lemon juice, salt, and pepper. Place tilapia fillets on a baking sheet lined with parchment paper. Brush the tilapia fillets evenly with the spicy lemon chili mixture. Bake in the preheated oven for 12-15 minutes, or until the fish is cooked through and flakes easily with a fork. Garnish with chopped parsley before serving.

Prep Time: 10 minutes

Cook Time: 15 minutes

This Parmesan Inside Out Grilled Cheese takes the classic grilled cheese sandwich to the next level by adding a layer of crispy Parmesan cheese on the outside. It's ooey-gooey cheesy goodness that will satisfy any grilled cheese craving.

Ingredients: 4 slices of sourdough bread. 1 cup grated Parmesan cheese. 4 slices of sharp cheddar cheese. 4 slices of mozzarella cheese. 4 tablespoons unsalted butter, softened.

Instructions: Spread a generous layer of grated Parmesan cheese onto two slices of sourdough bread. Top each Parmesan-covered slice with two slices of sharp cheddar cheese and two slices of mozzarella cheese. Place the remaining two slices of sourdough bread on top to form sandwiches. Spread 1 tablespoon of softened butter on the outside of each sandwich. Heat a skillet over medium heat and place the sandwiches in the skillet. Cook until the bread is golden brown and the cheese is melted, about 3-4 minutes per side. Serve hot and enjoy!

Prep Time: 10 minutes

Cook Time: 8 minutes

This hearty beef ragu pasta is simmered to perfection with a rich tomato-based sauce, served over homemade pasta for an extra special touch. Pair it with crispy herby garlic bread for a comforting and delicious meal.

Ingredients: 1 lb beef mince. 1 onion, finely chopped. 2 cloves garlic, minced. 1 carrot, grated. 1 celery stalk, finely chopped. 1 can 14 oz crushed tomatoes. 2 tbsp tomato paste. 1 cup beef broth. 1 tsp dried oregano. 1 tsp dried basil. Salt and pepper to taste. 1 lb homemade pasta. 4 slices of bread. 2 tbsp butter, softened. 2 cloves garlic, minced. 1 tbsp chopped fresh parsley.

Instructions: In a large skillet, brown the beef mince over medium heat until no longer pink. Drain excess fat. Add onion, garlic, carrot, and celery to the skillet. Cook until vegetables are tender. Stir in crushed tomatoes, tomato paste, beef broth, oregano, basil, salt, and pepper. Simmer for 20-25 minutes, stirring occasionally, until sauce thickens. Meanwhile, cook the homemade pasta according to package instructions. Drain and set aside. For the garlic bread, preheat the oven to 350F 175C. In a small bowl, mix together softened butter, minced garlic, and chopped parsley. Spread the garlic butter mixture evenly on each slice of bread. Place the bread slices on a baking sheet and bake for 8-10 minutes, or until golden and crispy. Serve the beef ragu over the homemade pasta with a side of herby garlic bread.

Prep Time: 20 minutes

Cook Time: 40 minutes