Infernal Guard

This Keto Bacon Avocado Chicken Sandwich tastes great and is low in carbs. It's also full of protein and healthy fats. It's great for people on the ketogenic diet or anyone else who wants a tasty meal without all the extra carbs.

Ingredients: 4 slices bacon. 1 avocado, sliced. 2 grilled chicken breasts. 4 large lettuce leaves.

Instructions: Set the bacon aside after cooking it in a pan until it's crispy. Cook the chicken breasts on the grill until they are done, then cut them into thin slices. On a plate, put a lettuce leaf. Then, add grilled chicken, crispy bacon, and slices of avocado. Add another lettuce leaf on top to make a sandwich-like shape. Do it again for the second sandwich. Serve right away.

Prep Time: 10 minutes

Cook Time: 15 minutes

Indulge in these sweet and chewy Vegan Caramel Turtles, made with a luscious date caramel, crunchy pecans, and decadent chocolate. They're perfect for satisfying your sweet tooth while staying true to your vegan lifestyle.

Ingredients: 1 cup pitted dates. 1/4 cup almond butter. 1/4 cup coconut oil, melted. 1/4 cup maple syrup. 1 teaspoon vanilla extract. 1/2 teaspoon sea salt. 1 cup raw pecans. 1 cup vegan chocolate chips.

Instructions: Melt the coconut oil and add the almond butter, maple syrup, vanilla extract, and sea salt. Use a food processor to blend the ingredients until the mixture is smooth. Put the caramel mix in a bowl and put it in the fridge for 30 minutes to make it firm. Put parchment paper on the bottom of a baking sheet. About a teaspoon of the caramel mix should be used to make a small disc shape on the parchment paper. Use three pecans to make the top of each caramel disc look like the legs and head of a turtle. It's time to freeze the baking sheet for 30 minutes. Use a double boiler or the microwave to melt the vegan chocolate chips. Stir them around until they are smooth. Take the turtles out of the freezer and cover them all the way through with the melted chocolate. After putting the turtles back on the parchment paper, freeze them for another 30 minutes to set. After the turtles are set, put them in a container that won't let air in and put it in the fridge. Have fun eating your tasty vegan caramel turtles!

Prep Time: 20 minutes

Cook Time: 0 minutes

This Seared Tuna Fried Rice with Sesame Soy Vinaigrette is a flavorful and satisfying dish that combines the richness of seared tuna with the savory flavors of fried rice. The sesame soy vinaigrette adds a tangy and aromatic touch to the dish, making it a perfect choice for a delicious seafood meal.

Ingredients: 2 tuna steaks about 6 ounces each. 2 cups cooked rice, preferably chilled. 2 tablespoons soy sauce. 1 tablespoon sesame oil. 1 tablespoon rice vinegar. 1 tablespoon honey. 2 cloves garlic, minced. 1 teaspoon grated ginger. 2 tablespoons vegetable oil. 1 cup mixed vegetables such as bell peppers, carrots, and peas. 2 green onions, sliced. 2 tablespoons sesame seeds. Salt and pepper to taste.

Instructions: In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, honey, garlic, and ginger to make the vinaigrette. Set aside. Season the tuna steaks with salt and pepper on both sides. Heat vegetable oil in a skillet over high heat. Once hot, sear the tuna steaks for 1-2 minutes on each side, depending on desired doneness. Remove from skillet and let rest. In the same skillet, add a bit more oil if needed. Add mixed vegetables and cook until tender, about 3-4 minutes. Add cooked rice to the skillet with the vegetables. Stir in the sesame soy vinaigrette and cook until heated through, about 2-3 minutes. Slice the seared tuna steaks thinly. Serve the seared tuna slices over the fried rice, garnished with sliced green onions and sesame seeds.

Prep Time: 15 minutes

Cook Time: 15 minutes

This delightful Lemon Strawberry Crepe Cake is a beautiful and flavorful dessert that's perfect for any occasion. Layers of thin lemon-flavored crepes are stacked with sweet whipped cream and fresh strawberries, creating a stunning and delicious treat.

Ingredients: 1 cup all-purpose flour. 2 tablespoons sugar. 1/4 teaspoon salt. 1 1/2 cups milk. 2 large eggs. 2 tablespoons unsalted butter, melted. 1 teaspoon lemon zest. 1 cup sliced strawberries. 1 cup heavy cream. 2 tablespoons powdered sugar. 1 teaspoon vanilla extract. Fresh lemon slices for garnish.

Instructions: In a mixing bowl, whisk together the flour, sugar, and salt. In another bowl, combine the milk, eggs, melted butter, and lemon zest. Gradually pour the wet mixture into the dry ingredients, whisking until smooth. Heat a non-stick skillet over medium heat and lightly grease it with butter or cooking spray. Pour a small amount of crepe batter into the skillet, swirling it around to coat the bottom evenly. Cook for about 1-2 minutes until the edges start to lift, then flip and cook for another 1-2 minutes on the other side. Repeat until you've used all the batter, stacking the cooked crepes on a plate. In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Place a crepe on a serving platter, spread a layer of whipped cream on top, and add a layer of sliced strawberries. Repeat this process, stacking the crepes, cream, and strawberries until you've used them all. Refrigerate the crepe cake for at least 30 minutes to set. Garnish with fresh lemon slices before serving. Slice, serve, and enjoy your delicious Lemon Strawberry Crepe Cake!

Prep Time: 20 minutes

Cook Time: 20 minutes

This slow cooker chicken and vegetable stew is a hearty and comforting meal perfect for a cozy night in. Packed with protein and nutritious vegetables, it's a wholesome dish the whole family will love.

Ingredients: 1 lb chicken breasts, cubed. 4 carrots, sliced. 3 potatoes, cubed. 1 onion, chopped. 2 cloves garlic, minced. 4 cups chicken broth. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. Salt and pepper to taste.

Instructions: Chicken, potatoes, onions, carrots, and garlic should all be put in the slow cooker. Salt and pepper should be added along with the chicken broth. Mix the ingredients together. Turn the heat to low and cook for 6 to 8 hours or on high for 3 to 4 hours, until the chicken is done and the vegetables are soft. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 360 minutes

This spicy salmon sushi pizza combines the flavors of sushi with the fun of pizza. Crispy nori topped with seasoned sushi rice, spicy mayo, fresh salmon, avocado, and tobiko, it's a delightful fusion dish that's sure to impress.

Ingredients: 2 cups sushi rice, cooked. 1/4 cup rice vinegar. 1 tablespoon sugar. 1 teaspoon salt. 8 ounces fresh salmon, thinly sliced. 1/4 cup mayonnaise. 2 tablespoons sriracha sauce. 1 avocado, thinly sliced. 1/4 cup sliced green onions. 1/4 cup tobiko flying fish roe. 4 sheets nori seaweed. 1 tablespoon sesame seeds, toasted. Soy sauce, for serving.

Instructions: In a small saucepan, combine rice vinegar, sugar, and salt. Heat over low heat until sugar and salt dissolve. Place cooked sushi rice in a large bowl. Pour the vinegar mixture over the rice and gently fold until well combined. Let it cool to room temperature. Preheat the oven to 375F 190C. On a baking sheet, place a sheet of nori. Spread an even layer of sushi rice over the nori, leaving a small border around the edges. In a small bowl, mix mayonnaise and sriracha sauce. Spread the spicy mayo over the rice. Arrange salmon slices, avocado slices, and green onions on top of the spicy mayo. Sprinkle tobiko and sesame seeds over the toppings. Bake in the preheated oven for 8-10 minutes, until the edges of the nori are crispy. Remove from the oven and let it cool slightly. Cut into slices. Serve with soy sauce for dipping. Enjoy!

Prep Time: 20 minutes

Cook Time: 10 minutes

Lemon Cookies are a delectably tangy and sweet treat fit for a trophy wife. They are irresistible due to their zesty lemon flavor and soft, buttery texture.

Ingredients: 1 cup butter, softened. 1 cup granulated sugar. 2 eggs. 2 teaspoons lemon zest. 2 tablespoons lemon juice. 1 teaspoon vanilla extract. 3 cups all-purpose flour. 1 teaspoon baking powder. 1/2 teaspoon salt. 1/4 cup powdered sugar for rolling.

Instructions: Mix butter and sugar until it's light and fluffy in a large bowl. One egg at a time, beat in until everything is well mixed. Add the vanilla extract, lemon juice, and zest of the lemon. Mix the flour, baking powder, and salt together in a different bowl. Slowly add the dry ingredients to the wet ones and mix them together until they are just combined. Put the dough in the fridge for at least an hour with the lid on. Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Take tablespoon-sized chunks of dough and roll them into balls. Coat each ball well with powdered sugar by rolling it in it. Spread the dough balls out on the baking sheet that has been prepared, leaving about 2 inches of space between each one. Gently press down on each dough ball with a fork. After the oven is hot, bake for 10 to 12 minutes, or until the edges are just beginning to turn golden. Let the cookies cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way.

Prep Time: 20 minutes

Cook Time: 10-12

A delicious gluten-free twist on the classic Chicken Marsala recipe, made easy in the slow cooker.

Ingredients: 4 boneless, skinless chicken breasts. Salt and pepper, to taste. 1 cup sliced mushrooms. 1 cup Marsala wine gluten-free. 1/2 cup chicken broth. 2 cloves garlic, minced. 1 teaspoon dried thyme. 1/2 cup heavy cream gluten-free. 2 tablespoons cornstarch.

Instructions: Put chicken breasts in the slow cooker after seasoning them with salt and pepper. Marsala wine, chicken broth, minced garlic, and dried thyme should all be put into the slow cooker. Cook on low for 6 to 8 hours or high for 3 to 4 hours, until the chicken is soft. Cut the chicken up and set it aside after it's done cooking. Heavy cream and cornstarch should be mixed together in a small bowl until the mixture is smooth. Then add the cream mixture and stir it around in the slow cooker until the sauce gets thicker. Put the chicken back in the slow cooker and cover it with the sauce. If you want, you can sprinkle fresh parsley on top of the hot chicken Marsala.

Prep Time: 15 minutes

Cook Time: 360 minutes

For a quick and easy meal, make crispy chicken tenders from frozen chicken tenders. You can easily make dinner or a snack with these crunchy treats!

Ingredients: 1 lb frozen chicken tenders. 1 cup breadcrumbs. 1/2 cup grated Parmesan cheese. 1 teaspoon garlic powder. 1 teaspoon paprika. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 2 eggs, beaten.

Instructions: Preheat oven to 400F 200C. In a shallow dish, mix breadcrumbs, Parmesan cheese, garlic powder, paprika, salt, and black pepper. Dip each chicken tender into beaten eggs, then coat with breadcrumb mixture, pressing gently to adhere. Place coated tenders on a baking sheet lined with parchment paper. Bake for 15-20 minutes, flipping halfway through, until chicken is cooked through and crispy. Serve hot with your favorite dipping sauce.

Prep Time: 10 minutes

Cook Time: 20 minutes

With this Mustard and Brown Sugar Baked Pork Tenderloin, you can enjoy the perfect mix of sour mustard and sweet brown sugar. This dish is simple but classy, and its delicious flavors and juicy, tender meat are sure to impress.

Ingredients: 2 pork tenderloins about 1 lb each. 1/4 cup Dijon mustard. 1/4 cup whole grain mustard. 1/3 cup brown sugar, packed. 2 tablespoons soy sauce. 2 cloves garlic, minced. 1 teaspoon dried thyme. Salt and pepper to taste.

Instructions: Preheat the oven to 375F 190C. Season the pork tenderloins with salt and pepper. In a small bowl, mix together Dijon mustard, whole grain mustard, brown sugar, soy sauce, minced garlic, and dried thyme. Brush the mustard and brown sugar mixture over the pork tenderloins, covering them evenly. Place the tenderloins in a baking dish and bake in the preheated oven for 25-30 minutes or until the internal temperature reaches 145F 63C. Baste the tenderloins with the pan juices halfway through the cooking time. Remove from the oven and let the pork rest for 5 minutes before slicing. Slice and serve the Mustard and Brown Sugar Baked Pork Tenderloin with your favorite sides. Enjoy this delicious and flavorful pork dish!

Prep Time: 15 minutes

Cook Time: 30 minutes

These easy, flavorful, and creamy mashed sweet potatoes make the ideal Paleo side dish. They are a fantastic addition to any weeknight meal, including your Paleo Thanksgiving.

Ingredients: 4 medium-sized sweet potatoes, peeled and cubed. 2 tablespoons ghee or coconut oil. 1/4 cup full-fat coconut milk. 1/2 teaspoon sea salt. 1/4 teaspoon black pepper omit for strict Paleo. Fresh parsley or chives for garnish.

Instructions: Put the sweet potatoes in a big pot with water on top after they have been peeled and cubed. After bringing the water to a boil, lower the heat to a simmer and cook the sweet potatoes until they are tender, 15 to 20 minutes. After draining, put the sweet potatoes back in the pot. Toss in the sea salt, black pepper if using, coconut milk, ghee or coconut oil, and sweet potatoes. Using a potato masher, mash the sweet potatoes until they are creamy and smooth. If necessary, you can add more coconut milk to change the consistency. If needed, adjust the seasoning by tasting it. Garnish the hot mashed sweet potatoes with chives or fresh parsley. Savor your tasty and Paleo-friendly sweet potato mash!

Prep Time: 15 minutes

Cook Time: 20 minutes

Taco Pasta Skillet is a quick and flavorful one-pan meal that combines the bold flavors of tacos with hearty pasta. It's perfect for busy weeknights when you want a satisfying dinner without spending hours in the kitchen.

Ingredients: 1 lb ground beef. 1 small onion, diced. 1 red bell pepper, diced. 1 packet taco seasoning. 2 cups uncooked pasta. 1 can 14.5 oz diced tomatoes. 1 cup chicken broth. 1 cup shredded cheddar cheese. Salt and pepper to taste. Optional toppings: chopped cilantro, sliced jalapenos, sour cream, avocado.

Instructions: In a large skillet, cook ground beef over medium heat until browned. Add diced onion and bell pepper, cook until softened. Stir in taco seasoning until well combined. Add uncooked pasta, diced tomatoes, and chicken broth to the skillet. Stir to combine. Bring mixture to a simmer, then reduce heat to low. Cover and cook for 15-20 minutes, or until pasta is tender, stirring occasionally. Once pasta is cooked, sprinkle shredded cheddar cheese over the top. Cover and let it melt for a few minutes. Season with salt and pepper to taste. Serve hot, garnished with optional toppings as desired.

Prep Time: 10 minutes

Cook Time: 25 minutes

A tasty dish called Tuscan Farfalle Pasta is bowtie pasta mixed with a tasty mix of cherry tomatoes, spinach, garlic, and herbs. The meal is simple but filling, and it really shows what Tuscan food is all about.

Ingredients: 300g farfalle pasta. 2 tablespoons olive oil. 4 cloves garlic, minced. 1 onion, finely chopped. 200g cherry tomatoes, halved. 150g spinach leaves. 1 teaspoon dried oregano. 1 teaspoon dried basil. Salt and pepper to taste. Grated Parmesan cheese for garnish.

Instructions: Cook farfalle pasta according to package instructions until al dente. Drain and set aside. In a large skillet, heat olive oil over medium heat. Add minced garlic and chopped onion, saut until fragrant and onion turns translucent. Stir in cherry tomatoes, spinach, dried oregano, and dried basil. Cook until tomatoes start to soften and spinach wilts. Add cooked farfalle pasta to the skillet, toss to combine with the sauce. Season with salt and pepper to taste. Serve hot, garnished with grated Parmesan cheese. Enjoy your Tuscan Farfalle Pasta!

Prep Time: 15 minutes

Cook Time: 15 minutes

This Summer Vegetable Lasagna is a delightful way to enjoy the season's bounty. Packed with fresh zucchini, squash, bell peppers, and cherry tomatoes, it's light yet satisfying. Layers of cheesy goodness make it a comforting dish for any summer gathering.

Ingredients: 12 lasagna noodles. 2 tbsp olive oil. 1 onion, diced. 2 cloves garlic, minced. 2 zucchinis, thinly sliced. 2 yellow squash, thinly sliced. 1 red bell pepper, thinly sliced. 1 yellow bell pepper, thinly sliced. 1 cup cherry tomatoes, halved. 1 cup fresh spinach leaves. 2 cups ricotta cheese. 1 cup grated Parmesan cheese. 2 cups shredded mozzarella cheese. 1/4 cup chopped fresh basil. Salt and pepper to taste.

Instructions: Preheat oven to 375F 190C. Cook lasagna noodles according to package instructions until al dente. Drain and set aside. In a large skillet, heat olive oil over medium heat. Add onion and garlic, saut until fragrant. Add zucchinis, yellow squash, and bell peppers. Cook until vegetables are tender. Stir in cherry tomatoes and spinach, cook until spinach is wilted. In a bowl, mix ricotta cheese, Parmesan cheese, and basil. Season with salt and pepper. In a 9x13-inch baking dish, spread a layer of vegetable mixture. Top with a layer of cooked lasagna noodles. Spread half of the ricotta mixture over the noodles, then sprinkle with mozzarella cheese. Repeat layers, ending with a layer of mozzarella cheese on top. Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 10 minutes or until cheese is bubbly and golden. Let cool for a few minutes before serving. Enjoy!

Prep Time: 30 minutes

Cook Time: 35 minutes

These Chunky Monkey Sandwich Cookies are the perfect combination of flavors. These hearty cookies are packed with oats, chocolate chips, walnuts, and a delectable banana cream filling reminiscent of Chunky Monkey ice cream.

Ingredients: 1 cup unsalted butter, softened. 1 cup granulated sugar. 1 cup brown sugar, packed. 2 large eggs. 1 teaspoon vanilla extract. 2 cups all-purpose flour. 1 teaspoon baking soda. 1/2 teaspoon salt. 2 cups old-fashioned oats. 1 cup chocolate chips. 1 cup chopped walnuts. 1/2 cup mashed bananas about 2 bananas.

Instructions: Warm the oven up to 350F 175C and put parchment paper on baking sheets. Melt the butter and mix it with the white sugar and brown sugar in a large bowl until the mixture is light and fluffy. Add the eggs one at a time and beat well. Then add the vanilla extract and mashed bananas. Mix everything together well. Mix the flour, baking soda, and salt together in a different bowl. Slowly add the dry ingredients to the wet ones and mix them together until they are just combined. Add the chocolate chips, chopped walnuts, and oats, and mix them into the dough until they are spread out evenly. Place round tablespoons of dough about 2 inches apart on the baking sheets that have been prepared. Put it in an oven that is already hot and bake it for 10 to 12 minutes, or until the edges are golden brown. After taking the cookies out of the oven, let them cool for a few minutes on the baking sheets before moving them to a wire rack to cool all the way down. Spread a lot of chunky monkey filling banana cream filling on the flat side of one cookie after the cookies are completely cool. Then, put another cookie between the two. Do this again and again until all of the cookies are stacked on top of each other. Serve these tasty chunky monkey sandwich cookies and enjoy them!

Prep Time: 25 minutes

Cook Time: 10-12

This recipe for orecchiette with broccolini and chilli is a delicious and easy-to-make pasta dish. The combination of tender broccolini, spicy chillies, and garlic-infused olive oil creates a flavorful sauce that coats the pasta beautifully. It's perfect for a quick weeknight dinner or a cozy meal with friends and family.

Ingredients: 300g orecchiette pasta. 1 bunch broccolini, trimmed and halved. 2 cloves garlic, minced. 1-2 red chillies, thinly sliced. 3 tablespoons olive oil. Salt to taste. Grated Parmesan cheese, for serving.

Instructions: Bring a large pot of salted water to a boil. Add orecchiette pasta to the boiling water and cook according to package instructions until al dente. While pasta is cooking, heat olive oil in a large skillet over medium heat. Add minced garlic and sliced chillies to the skillet, saut until fragrant, about 1-2 minutes. Add halved broccolini to the skillet and saut until tender-crisp, about 4-5 minutes. Once the pasta is cooked, drain it and add it to the skillet with the broccolini, garlic, and chillies. Toss everything together gently until well combined. Season with salt to taste. Serve hot, topped with grated Parmesan cheese. Enjoy!

Prep Time: 10 minutes

Cook Time: 15 minutes

Enjoy this simple and delicious Easy Brussels Sprouts Gratin with Swiss and Parmesan. Tender Brussels sprouts are smothered in a creamy Swiss cheese sauce with hints of garlic, then baked until golden and bubbly. It's the perfect low-carb side dish to complement any meal.

Ingredients: 1 lb Brussels sprouts, trimmed and halved. 1 cup heavy cream. 1 cup shredded Swiss cheese. 1/4 cup grated Parmesan cheese. 2 cloves garlic, minced. Salt and pepper, to taste. Chopped parsley, for garnish.

Instructions: Preheat the oven to 375F 190C. Steam the Brussels sprouts until just tender, about 5 minutes. Drain well and transfer to a greased baking dish. In a saucepan, heat the heavy cream over medium heat until it starts to simmer. Stir in the shredded Swiss cheese and minced garlic until melted and smooth. Season with salt and pepper to taste. Pour the cheese sauce over the Brussels sprouts in the baking dish, ensuring they are evenly coated. Sprinkle the grated Parmesan cheese over the top. Bake in the preheated oven for 20-25 minutes, or until the Brussels sprouts are tender and the top is golden brown. Garnish with chopped parsley before serving.

Prep Time: 10 minutes

Cook Time: 25 minutes