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These Crock Pot Chicken Baked Tacos are a delicious and easy-to-make meal. The chicken cooks slowly in the crock pot with taco seasoning and diced tomatoes, resulting in tender and flavorful meat. Stuff the baked tacos with the chicken mixture, top with cheese, and bake until golden and bubbly. Perfect for a weeknight dinner or game day snack!

Ingredients: 1 lb boneless, skinless chicken breasts. 1 packet taco seasoning. 1 can diced tomatoes with green chilies, drained. 1/2 cup chicken broth. 12 hard taco shells. 1 cup shredded cheddar cheese.

Instructions: In the bottom of a slow cooker, put chicken breasts. Place taco seasoning on top of the chicken. Add diced tomatoes with green chilies that have been drained on top. Cover it with chicken broth. When the chicken is done, cover it and cook on low for 6 to 8 hours or high for 3 to 4 hours. Get the oven ready by heating it up to 400F 200C. Put the cooked chicken on a cutting board and use two forks to shred it. In a baking dish, stand the taco shells up. Put chicken shreds into each taco shell. Add shredded cheddar cheese on top. Warm the oven up and bake the tacos for 5 to 7 minutes, until the cheese melts and the tacos are warm all the way through. Enjoy while hot!

Prep Time: 10 minutes

Cook Time: 240 minutes

A low-carb twist on the classic ratatouille, this keto-friendly casserole is packed with vibrant vegetables and cheesy goodness.

Ingredients: 1 medium eggplant, sliced. 1 medium zucchini, sliced. 1 medium yellow squash, sliced. 1 bell pepper, sliced. 1 onion, sliced. 2 cloves garlic, minced. 1 can 14 oz diced tomatoes, drained. 2 tablespoons olive oil. 1 teaspoon dried basil. 1 teaspoon dried oregano. Salt and pepper to taste. 1 cup shredded mozzarella cheese.

Instructions: Preheat oven to 375F 190C. In a large skillet, heat olive oil over medium heat. Add garlic and onion, saut until softened. Layer sliced eggplant, zucchini, yellow squash, and bell pepper in a casserole dish. Spread diced tomatoes evenly over the vegetables. Sprinkle basil, oregano, salt, and pepper over the vegetables. Cover the casserole dish with foil and bake for 25 minutes. Remove foil, sprinkle shredded mozzarella cheese over the top, and bake uncovered for an additional 10 minutes or until cheese is melted and bubbly. Serve hot, garnished with fresh herbs if desired.

Prep Time: 15 minutes

Cook Time: 35 minutes

These banana muffins are perfect for a tea party or snack idea. They are moist, flavorful, and easy to make. You can add nuts for extra crunch or enjoy them plain.

Ingredients: 1 1/2 cups all-purpose flour. 1/2 cup granulated sugar. 1 1/2 tsp baking powder. 1/2 tsp baking soda. 1/4 tsp salt. 1/2 cup unsalted butter, cold and cubed. 2 ripe bananas, mashed. 1/4 cup milk. 1 tsp vanilla extract. 1 egg. 1/2 cup chopped nuts optional.

Instructions: Preheat your oven to 350F 175C and line a muffin tin with paper liners. In a mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt. Add the cold, cubed butter to the dry ingredients and use a pastry cutter or your fingers to work the butter into the mixture until it resembles coarse crumbs. In a separate bowl, mix together the mashed bananas, milk, vanilla extract, and egg. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; the batter should be lumpy. If desired, fold in chopped nuts. Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Allow the muffins to cool in the tin for a few minutes, then transfer them to a wire rack to cool completely. Enjoy your delicious banana muffins!

Prep Time: 15 minutes

Cook Time: 20 minutes

This slow cooker pulled pork sandwich recipe yields tender, juicy pork with a perfect balance of sweet and savory flavors. It's an easy and delicious meal that's sure to satisfy.

Ingredients: 3-4 lbs pork shoulder, trimmed of excess fat. 1 cup chicken broth. 1/4 cup apple cider vinegar. 1/4 cup brown sugar. 1 tbsp paprika. 1 tbsp garlic powder. 1 tbsp onion powder. 1 tsp cayenne pepper. Salt and pepper to taste. 6-8 sandwich buns. Barbecue sauce optional.

Instructions: Put garlic powder, onion powder, cayenne pepper, salt, and pepper in a small bowl and mix them together. Spread the spice mix out on the pork shoulder. Put the pork shoulder in the crock pot. Add apple cider vinegar and chicken broth to the pork. Set the pork aside. Add brown sugar on top. Put the lid on top and set the heat to low. Cook for 8 to 10 hours, or until the pork is very soft and can be pulled apart with a fork. Take the pork out of the slow cooker when it's done and shred it with two forks. Put the pork shreds back into the slow cooker and mix them with the juices. If you want, you can toast the sandwich buns. Put the pulled pork on the buns and top with barbecue sauce, if you want to. Have fun!

Prep Time: 15 minutes

Cook Time: 480 minutes

A tasty and healthy dish that is gluten-free, Paleo, and Whole30-friendly. It has cherry tomatoes, spinach, and mushrooms sauted to perfection.

Ingredients: 2 cups sliced mushrooms. 2 cups spinach leaves. 1 cup cherry tomatoes, halved. 2 cloves garlic, minced. 2 tablespoons olive oil. Salt and pepper to taste.

Instructions: Set a pan on medium heat and add the olive oil. Add the minced garlic and cook for about one minute, until the garlic smells good. Put mushrooms slices in the pan and cook for about 5 minutes, until they dry out and begin to brown. Put spinach leaves and cherry tomatoes in the pan. It will take about 34 minutes of cooking until the spinach is soft and the tomatoes are wilted. Add pepper and salt to taste. Enjoy while hot!

Prep Time: 10 minutes

Cook Time: 10 minutes

A hearty and healthy stew made with lean turkey ground up and different kinds of vegetables that are cooked slowly until they are just right.

Ingredients: 1 lb lean ground turkey. 2 cups mixed vegetables carrots, peas, corn. 1 onion, diced. 2 cloves garlic, minced. 1 can 14 oz diced tomatoes. 2 cups low-sodium chicken broth. 1 teaspoon dried thyme. Salt and pepper to taste.

Instructions: In a skillet, brown the ground turkey over medium heat until no longer pink, breaking it apart with a spoon. Transfer the cooked turkey to the slow cooker. Add the mixed vegetables, diced onion, minced garlic, diced tomatoes, chicken broth, dried thyme, salt, and pepper to the slow cooker. Stir everything together. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the vegetables are tender. Adjust seasoning if needed before serving.

Prep Time: 15 minutes

Cook Time: 240 minutes

Enjoy the delicious flavors of this moist and spiced prune cake that is easy to make in your Philips Airfryer. This cake is great for any occasion because it has sweet prunes, fragrant spices, and you can add walnuts and raisins if you want to.

Ingredients: 1 cup pitted prunes, chopped. 1 cup boiling water. 1/2 cup unsalted butter, softened. 1 cup granulated sugar. 2 large eggs. 1 1/2 cups all-purpose flour. 1 tsp baking soda. 1/2 tsp salt. 1/2 tsp ground cinnamon. 1/4 tsp ground nutmeg. 1/4 tsp ground cloves. 1/2 cup chopped walnuts optional. 1/2 cup raisins optional. 1 tsp vanilla extract.

Instructions: Place the chopped prunes in a bowl and pour the boiling water over them. Let them soak for 10 minutes, then drain and set aside. Preheat your Philips Airfryer to 325F 160C. In a mixing bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves. Gradually add the dry ingredients to the wet ingredients, mixing until well combined. Fold in the soaked prunes, chopped walnuts, raisins, and vanilla extract. Grease a cake pan that fits in your Airfryer or use a silicone cake mold. Pour the cake batter into the greased pan and spread it out evenly. Place the pan in the Airfryer basket and cook at 325F 160C for 30-35 minutes or until a toothpick inserted into the center comes out clean. Remove the cake from the Airfryer and allow it to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Once cooled, slice and enjoy your homemade prune cake!

Prep Time: 20 minutes

Cook Time: 30 minutes

This Mushroom-Olive Frittata is a delightful and savory egg dish that's perfect for breakfast or brunch. The combination of earthy mushrooms, briny olives, and Parmesan cheese creates a delicious flavor profile that will impress your guests.

Ingredients: 6 large eggs. 1 cup sliced mushrooms. 1/2 cup pitted black olives, sliced. 1/2 cup grated Parmesan cheese. 1/4 cup chopped fresh parsley. Salt and pepper to taste. 2 tablespoons olive oil.

Instructions: Preheat your oven to 350F 175C. In a large ovenproof skillet, heat the olive oil over medium heat. Add the sliced mushrooms and saut for about 5 minutes until they become tender and start to brown. In a bowl, whisk together the eggs, grated Parmesan cheese, chopped fresh parsley, salt, and pepper. Pour the egg mixture over the sauted mushrooms in the skillet. Sprinkle the sliced olives on top of the eggs. Cook without stirring for about 5 minutes on the stovetop, until the edges of the frittata begin to set. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the frittata is fully set and slightly golden on top. Remove from the oven and let it cool for a few minutes. Slice the Mushroom-Olive Frittata into wedges and serve warm.

Prep Time: 15 minutes

Cook Time: 25 minutes

If you are on a keto diet, these pork rind tortillas are a great low-carb alternative to regular tortillas. They are crunchy, tasty, and flexible, so you can use them in tacos, wraps, or as a base for different keto-friendly toppings.

Ingredients: 2 cups crushed pork rinds. 2 large eggs. 1/4 cup grated Parmesan cheese. 1/4 teaspoon garlic powder. 1/4 teaspoon onion powder. Pinch of salt.

Instructions: Warm the oven up to 190C 375F. Crush the pork rinds and mix them with Parmesan cheese, garlic powder, onion powder, and salt in a bowl. Mix the eggs into the mix well until it turns into a dough. Split the dough into six equal pieces. Spread out each piece between two pieces of parchment paper and roll them out into thin tortillas. Place the tortillas carefully on a baking sheet that has been lined with parchment paper. The tortillas are done when the edges are golden brown and the center is firm. Let it cool down a bit before using as you please.

Prep Time: 15 minutes

Cook Time: 10 minutes

This German Potato Salad is a tangy and tasty side dish that goes well with grilled meats or can be eaten on its own. When you mix crispy bacon, tangy vinegar dressing, and soft potatoes, you get a dish that everyone loves.

Ingredients: 6 potatoes, boiled and sliced. 6 slices bacon, diced. 1 onion, chopped. 1/2 cup apple cider vinegar. 1/4 cup water. 2 tablespoons sugar. 1 teaspoon mustard. Salt and pepper to taste. 2 tablespoons chopped parsley.

Instructions: In a skillet, fry bacon until crispy. Remove bacon and set aside, leaving the bacon drippings in the skillet. Add chopped onion to the skillet and saut until translucent. Stir in apple cider vinegar, water, sugar, and mustard. Bring to a simmer. Add sliced potatoes and cooked bacon to the skillet. Toss to coat potatoes with the dressing. Season with salt and pepper to taste. Garnish with chopped parsley before serving.

Prep Time: 15 minutes

Cook Time: 20 minutes

With these delectable sandwich cookies, you can indulge in the perfect combination of chocolate chip cookies and s'mores. Soft and chewy chocolate chip cookies are stuffed with gooey marshmallows and graham cracker crumbs, resulting in a nostalgic campfire treat in every bite.

Ingredients: 1 cup unsalted butter, softened. 1 cup granulated sugar. 1 cup packed brown sugar. 2 large eggs. 1 teaspoon vanilla extract. 2 1/2 cups all-purpose flour. 1 teaspoon baking soda. 1/2 teaspoon salt. 2 cups semisweet chocolate chips. 1 cup mini marshmallows. 1 cup graham cracker crumbs.

Instructions: Warm the oven up to 375F 190C and put parchment paper on baking sheets. Put the butter, white sugar, and brown sugar in a large bowl and cream them together until they are light and fluffy. Add the eggs one at a time and beat well. Then add the vanilla in and mix 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. The chocolate chips should be carefully mixed in. Place tablespoon-sized chunks of dough about 2 inches apart on the baking sheets that have been prepared. Put it in the oven for 8 to 10 minutes, or until the edges turn golden brown. As soon as you take the cookies out of the oven, put a few mini marshmallows on top of each one. Put the cookies back in the oven and broil them on low for one to two minutes, or until the marshmallows are just barely browned. Pay close attention to keep them from burning. The cookies should cool for a few minutes on the baking sheets before being moved to a wire rack to cool all the way. Spread a few graham cracker crumbs on the flat side of half of the cookies once they are cool. Add the last few cookies on top to make a sandwich cookie.

Prep Time: 20 minutes

Cook Time: 10 minutes

This black sesame chicken noodle salad has a great mix of tastes and textures. When black sesame seeds are added to a dish, they give it more depth. The tangy dressing ties everything together perfectly. It's a tasty and refreshing meal that can be eaten for lunch or dinner.

Ingredients: 200g chicken breast, cooked and shredded. 200g dried soba noodles. 1 cup shredded cabbage. 1 carrot, julienned. 2 green onions, thinly sliced. 2 tablespoons black sesame seeds. 3 tablespoons soy sauce. 2 tablespoons rice vinegar. 1 tablespoon sesame oil. 1 tablespoon honey. 1 clove garlic, minced. 1 teaspoon grated ginger. Salt and pepper to taste.

Instructions: Cook soba noodles according to package instructions. Drain and rinse under cold water. Set aside. In a small bowl, mix soy sauce, rice vinegar, sesame oil, honey, garlic, and ginger to make the dressing. In a large mixing bowl, combine cooked chicken, shredded cabbage, julienned carrot, sliced green onions, and cooked soba noodles. Pour the dressing over the salad ingredients and toss until everything is well coated. Sprinkle black sesame seeds over the salad and toss again. Season with salt and pepper to taste. Serve chilled or at room temperature.

Prep Time: 15 minutes

Cook Time: 10 minutes

Tender and flavorful chicken cooked in a savory brown sugar garlic sauce, made keto-friendly with low-carb substitutes. This slow cooker recipe is perfect for a hassle-free dinner that's both delicious and low in carbohydrates.

Ingredients: 4 boneless, skinless chicken breasts. 1/4 cup low-carb brown sugar substitute such as Swerve. 4 cloves garlic, minced. 1/4 cup soy sauce or coconut aminos for Paleo/Keto. 1/4 cup chicken broth. 1 tablespoon olive oil. 1 tablespoon apple cider vinegar. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. Salt and pepper, to taste. Chopped fresh parsley, for garnish optional.

Instructions: Cut up the garlic, soy sauce, chicken broth, olive oil, apple cider vinegar, thyme, rosemary, salt, and pepper. Put them all in a small bowl and mix them together. Cook the chicken breasts on low for a long time. Cover the chicken breasts with the sauce mix. When the chicken is done, cover it and cook on low for 6 to 8 hours or high for 3 to 4 hours. Take the chicken out of the slow cooker when it's done and shred it with two forks. Put the chicken back into the slow cooker and stir it around to coat it with the sauce. If you want, you can serve it hot with chopped fresh parsley on top.

Prep Time: 10 minutes

Cook Time: 240 minutes

This hummus is the ideal, quick-to-prepare, healthful snack. It's flavorful and creamy, perfect for spreading or dipping on sandwiches.

Ingredients: 1 can 15 oz chickpeas, drained and rinsed. 1/4 cup tahini. 2 cloves garlic, minced. 2 tablespoons lemon juice. 2 tablespoons olive oil. 1/2 teaspoon ground cumin. Salt to taste. 2 tablespoons water adjust as needed. Optional garnishes: olive oil, paprika, chopped parsley.

Instructions: In a food processor, mix together garlic, tahini, olive oil, cumin, lemon juice, and salt. Add water as needed to get the consistency you want and blend until smooth. Check the seasoning and make changes if needed. Move the hummus to a bowl for serving. Pour olive oil over the top, sprinkle with paprika, and if you want, top with chopped parsley. Feel free to eat it with pita bread, vegetables, or your favorite snacks.

Prep Time: 10 minutes

Cook Time: 0 minutes

A quick and flavorful lobster dish, perfectly cooked in a pressure cooker. The combination of white wine, garlic, and butter creates a mouthwatering sauce that complements the tender lobster meat. Ideal for a luxurious meal at Sand 'N Sea Properties LLC in Galveston, TX.

Ingredients: 2 live lobsters 1-1.5 lbs each. 1 cup white wine. 1 cup chicken broth. 1 lemon, sliced. 4 cloves garlic, minced. 2 tablespoons butter. 1 teaspoon paprika. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: Fill the pressure cooker with white wine and chicken broth. Add the lemon slices, minced garlic, butter, paprika, salt, and pepper. Place the live lobsters into the pressure cooker. Secure the lid and set the pressure cooker to high pressure for 5 minutes. Once done, release the pressure manually and carefully open the lid. Remove the lobsters and place them on a serving platter. Garnish with fresh parsley and serve hot.

Prep Time: 15 minutes

Cook Time: 5 minutes

In a warm bubble up bake, you can enjoy the taste of chicken fajitas. This gluten-free version has diced chicken, bell peppers, onions, and a biscuit topping. It's baked in a casserole dish for a hearty dinner during the week.

Ingredients: 1 lb boneless, skinless chicken breasts, diced. 2 bell peppers, thinly sliced. 1 onion, thinly sliced. 2 cloves garlic, minced. 1 can 14 oz diced tomatoes, drained. 1 can 4 oz diced green chilies, drained. 1 cup shredded Mexican blend cheese. 1 cup gluten-free biscuit mix. 1/2 cup milk or dairy-free alternative. 2 tablespoons olive oil. 1 teaspoon chili powder. 1 teaspoon cumin. Salt and pepper to taste. Chopped fresh cilantro, for garnish optional.

Instructions: Preheat the oven to 375F 190C. Grease a 9x13-inch baking dish. In a large skillet, heat olive oil over medium-high heat. Add diced chicken and cook until browned on all sides, about 5 minutes. Add sliced bell peppers, onion, and minced garlic to the skillet. Cook until vegetables are tender, about 5-7 minutes. Stir in diced tomatoes, green chilies, chili powder, cumin, salt, and pepper. Cook for an additional 2 minutes. Transfer the chicken and vegetable mixture to the prepared baking dish. Sprinkle shredded cheese evenly over the top. In a mixing bowl, combine gluten-free biscuit mix and milk until a thick batter forms. Drop spoonfuls of the batter evenly over the chicken and vegetable mixture. Bake in the preheated oven for 25-30 minutes, or until the biscuit topping is golden brown and cooked through. Garnish with chopped cilantro, if desired, before serving.

Prep Time: 15 minutes

Cook Time: 30 minutes

Kimchi Fried Rice is a delicious and spicy Korean-inspired dish that's quick and easy to make. It's a perfect way to use up leftover rice and adds a flavorful twist to your usual fried rice recipe. You can customize it by adding your choice of protein or additional vegetables.

Ingredients: 2 cups cooked rice, preferably day-old. 1 cup kimchi, chopped. 1/2 cup frozen peas and carrots. 2 tablespoons vegetable oil. 2 cloves garlic, minced. 1/2 cup cooked chicken or tofu optional. 2 tablespoons soy sauce. 1 tablespoon sesame oil. 1/2 teaspoon sugar. 2 green onions, chopped. Sesame seeds for garnish optional.

Instructions: A big wok or skillet should be heated to medium-high heat. When the garlic is fragrant, add the vegetable oil and mince it, then saut it for about 30 seconds. Add the chicken or tofu to the skillet and cook it until browned, if using. Add the frozen peas and carrots along with the chopped kimchi. Stir-fry the veggies for two to three minutes, or until they start to soften. Transfer the contents to one side of the skillet and, if necessary, add a little more oil. To the skillet's empty side, add the cooked rice. To fully heat through, break up any clumps and stir-fry for two to three minutes. After mixing the rice and kimchi mixture, pour sugar, sesame oil, and soy sauce over it. Stir-fry for an additional two to three minutes, or until thoroughly heated and well combined. If necessary, taste and adjust the seasoning. To taste, you can add extra sugar or soy sauce. Add the chopped green onions and cook for one more minute after stirring. If desired, top the hot Kimchi Fried Rice with sesame seeds.

Prep Time: 10 minutes

Cook Time: 15 minutes