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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

These Orange Creamsicle Pops with Vanilla and Raspberries are a delightful frozen treat bursting with fruity flavors. The combination of tangy orange juice, creamy vanilla, and juicy raspberries creates a refreshing and indulgent dessert perfect for hot summer days.

Ingredients: 2 cups orange juice. 1 cup heavy cream. 1/2 cup sugar. 1 teaspoon vanilla extract. 1/2 cup fresh raspberries.

Instructions: Orange juice, heavy cream, sugar, and vanilla extract should all be mixed together in a bowl. Mix it around until the sugar is gone. Each popsicle mold should have a few raspberries in it. Pour the orange cream into the molds and cover the raspberries with it. Place popsicle sticks inside the molds. Put it in the freezer for at least four hours, or until it's solid. Long-term use of warm water on the outside of the molds will help popsicles come out of them. Serve right away and enjoy!

Prep Time: 10 minutes

Cook Time: 240 minutes

A delicious fall treat are these caramel sauced pumpkin fritters. The caramel sauce gives them a sweet, decadent touch, and they are crispy on the outside and tender on the inside. Ideal as a comforting fall treat or snack.

Ingredients: 1 cup pumpkin puree. 1/2 cup all-purpose flour. 2 tablespoons sugar. 1 teaspoon baking powder. 1/2 teaspoon cinnamon. 1/4 teaspoon nutmeg. Pinch of salt. 1 egg. 1/4 cup milk. 1/2 teaspoon vanilla extract. Oil for frying. 1/2 cup caramel sauce store-bought or homemade. Powdered sugar for dusting optional.

Instructions: In a mixing bowl, combine the pumpkin puree, flour, sugar, baking powder, cinnamon, nutmeg, and a pinch of salt. In a separate bowl, whisk together the egg, milk, and vanilla extract. Gradually add the wet ingredients to the dry ingredients, stirring until a thick batter forms. Heat oil in a deep frying pan to 350F 175C. Drop spoonfuls of the pumpkin batter into the hot oil and fry until golden brown, turning them occasionally for even cooking. This should take about 2-3 minutes per fritter. Remove the fritters from the oil using a slotted spoon and place them on a paper towel-lined plate to drain excess oil. Warm the caramel sauce in a microwave or on the stove until it's easy to drizzle. Drizzle the warm caramel sauce over the pumpkin fritters. If desired, dust the fritters with powdered sugar for a touch of sweetness. Serve the pumpkin fritters with caramel sauce immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

This Keto Strawberry Avocado Salad is a refreshing and flavorful low-carb dish perfect for a light lunch or side. The combination of fresh spinach, sweet strawberries, creamy avocado, crunchy pecans, and tangy feta cheese creates a satisfying and nutritious meal.

Ingredients: 2 cups spinach leaves. 1 cup sliced strawberries. 1 ripe avocado, diced. 2 tablespoons chopped pecans. 2 tablespoons crumbled feta cheese. 2 tablespoons olive oil. 1 tablespoon balsamic vinegar. Salt and pepper to taste.

Instructions: In a large bowl, combine spinach, sliced strawberries, diced avocado, chopped pecans, and crumbled feta cheese. In a small bowl, whisk together olive oil, balsamic vinegar, salt, and pepper. Pour the dressing over the salad and toss gently to coat. Serve immediately and enjoy!

Prep Time: 10 minutes

Cook Time: 0 minutes

This tropical sunrise smoothie bowl is a great way to start the day. It's the best way to start the day because it's full of tropical flavors and healthy toppings.

Ingredients: 1 cup frozen mango chunks. 1/2 cup frozen pineapple chunks. 1/2 banana. 1/2 cup coconut milk. 1/4 cup Greek yogurt. 1 tablespoon honey optional. Toppings: sliced kiwi, shredded coconut, granola, chia seeds.

Instructions: Add the frozen mango, frozen pineapple, banana, coconut milk, Greek yogurt, and honey if using to a blender. Blend until smooth and creamy, adding more coconut milk if needed to reach your desired consistency. Pour the smoothie into a bowl. Top with sliced kiwi, shredded coconut, granola, and chia seeds. Serve and enjoy!

Prep Time: 10 minutes

Cook Time: 0 minutes

These Almond Wedding Cupcakes are perfect for a sweet and elegant wedding dessert. They have a delightful almond flavor and a tender crumb, making them a delightful treat for your special day.

Ingredients: 1 1/2 cups all-purpose flour. 1 1/2 teaspoons baking powder. 1/4 teaspoon salt. 1/2 cup unsalted butter, softened. 1 cup granulated sugar. 2 large eggs. 1 teaspoon almond extract. 1/2 cup whole milk. 1/2 cup finely ground almonds.

Instructions: Start by heating the oven to 350F 175C. Mix flour, baking powder, and salt together in a bowl with a whisk. Mix the butter and sugar in a different bowl until they are light and fluffy. Adding the eggs one at a time and mixing them in is the next step. Slowly add the dry ingredients to the wet ones, mixing them in with the milk every so often. Start with the dry ingredients and end with the milk. Add the ground almonds and mix them in well. Put paper liners in a cupcake pan and fill each one about two-thirds of the way to the top with cupcake batter. In a hot oven, bake for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean. After the cupcakes have cooled in the pan for a few minutes, move them to a wire rack to cool all the way down. After the cupcakes have cooled, you can frost them and decorate them however you like for the wedding.

Prep Time: 20 minutes

Cook Time: 18 minutes

Enjoy the delicious flavors of classic Sloppy Joes with a vegetarian twist. These Two-Bean Sloppy Joes Burgers are hearty and satisfying, perfect for a meatless meal option.

Ingredients: 1/2 cup canned black beans, drained and rinsed. 1/2 cup canned kidney beans, drained and rinsed. 1/2 cup diced onion. 1/2 cup diced bell pepper. 1 clove garlic, minced. 1 cup tomato sauce. 2 tablespoons tomato paste. 2 tablespoons ketchup. 1 tablespoon brown sugar. 1 teaspoon chili powder. 1/2 teaspoon paprika. Salt and pepper to taste. 4 burger buns. 4 lettuce leaves. 4 slices of cheddar cheese. Sliced pickles optional.

Instructions: In a medium skillet, saut the diced onion and bell pepper over medium heat until they start to soften, about 5 minutes. Add the minced garlic and cook for an additional 30 seconds. Stir in the black beans, kidney beans, tomato sauce, tomato paste, ketchup, brown sugar, chili powder, paprika, salt, and pepper. Simmer for 10-15 minutes, or until the mixture thickens. While the bean mixture is simmering, preheat your grill or stovetop griddle to medium-high heat. Split the burger buns and lightly toast them on the grill until they are golden brown. Place a lettuce leaf on the bottom half of each toasted bun. Spoon the bean mixture onto each bun, then top with a slice of cheddar cheese. Add sliced pickles if desired. Place the top half of the bun on top, and your Two-Bean Sloppy Joes Burgers are ready to serve!

Prep Time: 15 minutes

Cook Time: 20 minutes

With just three ingredients, this vegan pasta recipe is very easy to follow and makes delicious homemade pasta. Semolina flour gives the dough the right texture, and all you need to hold it together is water and salt. Make it a meal by adding your favorite vegan sauce or toppings.

Ingredients: 2 cups semolina flour. 1/2 cup water. 1/2 teaspoon salt.

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Prep Time: 15 minutes

Cook Time: 3 minutes

A tasty treat that combines the tastes of s'mores and ice cream, with a nostalgic graham cracker in the middle.

Ingredients: 1 cup marshmallow fluff. 1/2 cup chocolate chips. 1 pint vanilla ice cream. 8 graham crackers.

Instructions: Put marshmallow fluff and chocolate chips in a bowl and mix them together. Put some of the mixture on half of the graham crackers. On the other half of the graham crackers, put a scoop of vanilla ice cream. Put the marshmallow-chocolate mixture in the middle of the graham crackers and then add the ice cream. Do this again for the rest of the sandwiches. Let it freeze for at least an hour before you serve it.

Prep Time: 15 minutes

Cook Time: 0 minutes