Kate Geckos

A delicious and satisfying keto-friendly salad with chicken, Parmesan cheese, and creamy Caesar dressing.

Ingredients: 2 cups shredded Romaine lettuce. 6 oz cooked chicken breast, sliced. 2 tbsp grated Parmesan cheese. 2 tbsp Caesar dressing sugar-free. 1/4 cup cherry tomatoes, halved. 1/4 avocado, sliced. 1 tbsp olive oil. Salt and pepper to taste.

Instructions: Shred the Romaine lettuce and put it in a large bowl. Add the cooked chicken breast, grated Parmesan cheese, cherry tomatoes, and avocado slices. Add the olive oil and Caesar dressing to the salad and mix them together. Add pepper and salt to taste. Gently toss the ingredients until they are all covered in the dressing. Serve right away and enjoy!

Prep Time: 10 minutes

Cook Time: 10 minutes

These 4-ingredient cake mix peanut butter cup cookies are a quick and delightful treat for any occasion. With a cake mix base, these cookies are soft, peanut buttery, and packed with the goodness of chopped peanut butter cups.

Ingredients: 1 box cake mix yellow or chocolate. 1 cup creamy peanut butter. 2 large eggs. 1 cup chopped peanut butter cups.

Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Put the cake mix, creamy peanut butter, and eggs in a bowl and mix them together. Mix until everything is well mixed and a dough forms. Add the chopped peanut butter cups to the dough and mix them in. Use a spoon or cookie scoop to drop spoonfuls of dough onto the baking sheet that has been prepared. Leave some space between each cookie. After the oven is hot, bake the cookies 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 sheet before moving them to a wire rack to cool all the way down. Enjoy these easy and tasty peanut butter cup cookies after they've cooled down.

Prep Time: 15 minutes

Cook Time: 10-12

These Chili Lime Lentil Tacos are a tasty and filling bean dish that you can make for taco night. For a tangy kick, chili and lime are used to season the lentils. The spicy grilled pineapple salsa adds a sweet and spicy twist. This taco dish is full of flavor and great for a quick and filling meal.

Ingredients: 1 cup dried green or brown lentils. 3 cups water. 2 tablespoons olive oil. 1 small onion, finely chopped. 3 cloves garlic, minced. 1 tablespoon chili powder. 1 teaspoon cumin. 1/2 teaspoon paprika. 1/2 teaspoon cayenne pepper adjust to taste. Juice of 2 limes. Salt and pepper to taste. 8 small tortillas. 2 cups fresh pineapple chunks. 1 jalapeo pepper, seeded and minced. 1/4 cup red onion, finely chopped. 1/4 cup fresh cilantro, chopped. 1 tablespoon honey or agave nectar. 1 tablespoon olive oil. 1 teaspoon chili powder. Salt and pepper to taste. Sliced avocado and extra cilantro for garnish.

Instructions: Run cold water over the lentils and drain them. Put the lentils and 3 cups of water in a saucepan. Bring to a boil, then lower the heat, cover, and let it cook for 20 to 25 minutes, or until the lentils are soft. Get rid of any extra water. Put 2 tablespoons of olive oil in a skillet and heat it over medium heat while the lentils are cooking. Cut up the garlic and onion and add them. Cook the onions until they become clear. Put cooked lentils in the pan with the onions and garlic that have been sauted. Cayenne pepper, lime juice, salt, and pepper should all be mixed in. Cook for another 5 minutes, stirring every now and then. Take it off the heat. Put pineapple chunks, minced jalapeo, red onion, cilantro, honey or agave nectar, olive oil, chili powder, salt, and pepper in a different bowl. Mix it up and set it aside. In a dry skillet or the microwave, heat the tortillas until they are warm all the way through. Place a small amount of the lentil mixture on top of each tortilla to make the tacos. Add a big scoop of spicy grilled pineapple salsa on top. Put extra cilantro and sliced avocado on top. Serve right away and enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes

This recipe, a Paleo-friendly take on the traditional Steak Au Poivre, calls for soft filet mignon topped with a spicy cracked black pepper coating and served with a decadent coconut cream sauce.

Ingredients: 2 filet mignon steaks. 2 tablespoons whole black peppercorns. 1 tablespoon coconut oil. 1/2 cup beef broth. 1/4 cup coconut cream. 1 tablespoon arrowroot powder. Salt to taste.

Instructions: Crush the peppercorns using a mortar and pestle or a spice grinder. Press the crushed peppercorns onto both sides of the filet mignon steaks. Heat coconut oil in a skillet over medium-high heat. Sear the steaks for 3-4 minutes on each side for medium-rare, or adjust cooking time to desired doneness. Remove steaks from skillet and set aside to rest. In the same skillet, add beef broth and coconut cream, scraping up any browned bits from the bottom of the pan. In a small bowl, mix arrowroot powder with a tablespoon of water to create a slurry. Pour the slurry into the skillet and whisk until the sauce thickens, about 1-2 minutes. Season the sauce with salt to taste. Serve the steaks with the pepper sauce drizzled over the top.

Prep Time: 10 minutes

Cook Time: 15 minutes

These Peanut Butter and Jelly Brownies are a delicious treat that's great for any event because they have the classic flavors of peanut butter and jelly mixed with rich, fudgy brownies.

Ingredients: 1 cup creamy peanut butter. 1/2 cup unsalted butter. 1 cup granulated sugar. 2 large eggs. 1 teaspoon vanilla extract. 1/2 cup all-purpose flour. 1/4 cup cocoa powder. 1/4 teaspoon salt. 1/2 cup jelly or jam of your choice such as raspberry or strawberry.

Instructions: Warm the oven up to 175F 350C. A 9x9-inch baking pan should be greased. Melt the butter and peanut butter together in a bowl that can go in the microwave. Stir the mixture every 30 seconds until it is smooth. Mix the sugar, eggs, and vanilla extract in a different bowl until everything is well mixed. The peanut butter mixture should be mixed in until it is smooth. Add the flour, cocoa powder, and salt, and mix just until everything is mixed together. Spread out half of the batter in the pan that has been prepared. Add spoonfuls of jam or jelly to the batter in the pan. Cover the jelly layer with the rest of the batter, making sure it's spread out evenly. To make it look like marble, gently swirl the batter and jelly together with a knife. After the oven is hot, bake for 25 to 30 minutes, or until the edges are set and the middle feels a little firm. Let the brownies cool all the way in the pan before cutting them up and serving them.

Prep Time: 15 minutes

Cook Time: 30 minutes

A delicious and healthy taco salad made easy in the slow cooker, featuring tender chicken, black beans, and flavorful spices. Perfect for a satisfying meal under 300 calories!

Ingredients: 1 lb boneless, skinless chicken breasts. 1 can 15 oz black beans, drained and rinsed. 1 cup salsa. 1 tsp chili powder. 1 tsp cumin. 1/2 tsp garlic powder. Salt and pepper to taste. 4 cups shredded lettuce. 1 cup cherry tomatoes, halved. 1/2 cup shredded cheese optional. 1/4 cup chopped cilantro optional. Lime wedges for serving optional.

Instructions: In a slow cooker, combine chicken breasts, black beans, salsa, chili powder, cumin, garlic powder, salt, and pepper. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until chicken is tender and easily shreds. Remove chicken from slow cooker and shred using two forks. Return shredded chicken to the slow cooker and stir to combine with the beans and salsa mixture. To serve, place shredded lettuce in bowls or on plates. Top with the chicken and black bean mixture. Add cherry tomatoes, shredded cheese, and chopped cilantro if desired. Serve with lime wedges for squeezing over the salad. Enjoy your flavorful and low-calorie taco salad!

Prep Time: 10 minutes

Cook Time: 240 minutes

A delightful twist on the classic BLT sandwich, this Southern Loaded BLT Pasta Salad is a perfect addition to your barbecue or picnic. Packed with pasta, crispy bacon, fresh vegetables, and a tangy buttermilk dressing, it's a crowd-pleaser that captures the essence of Southern comfort.

Ingredients: 1 lb pasta your choice. 1 cup mayonnaise. 1/4 cup buttermilk. 1 tablespoon Dijon mustard. 1 teaspoon garlic powder. 1 teaspoon onion powder. Salt and pepper to taste. 2 cups cherry tomatoes, halved. 1 cup corn kernels, cooked. 1 cup black beans, drained and rinsed. 1 cup sharp cheddar cheese, shredded. 1/2 cup green onions, thinly sliced. 1/2 cup crispy bacon, crumbled. 1/4 cup fresh parsley, chopped. Lettuce leaves for serving.

Instructions: Follow the directions on the package to cook the pasta. Once it's done, drain it and run cold water over it. Add the dressing ingredients to a large bowl and mix them together using a whisk. Add the Dijon mustard, garlic powder, onion powder, salt, and pepper. Cherry tomatoes, corn, black beans, cheddar cheese, green onions, bacon, and parsley should all be added to the bowl. Spread the dressing over everything and toss it together until it's well covered. Put the pasta salad in the fridge for at least an hour to let the flavors mix. Enjoy your Southern Loaded BLT Pasta Salad on a bed of lettuce leaves!

Prep Time: 20 minutes

Cook Time: 10 minutes

These grilled figs with balsamic glaze and goat cheese make for an elegant and delicious Paleo-friendly appetizer or dessert. The sweetness of the figs pairs perfectly with the tangy balsamic glaze and creamy goat cheese, while the grilling adds a hint of smokiness.

Ingredients: 6 fresh figs, halved. 2 tablespoons balsamic vinegar. 1 tablespoon honey. 2 ounces goat cheese, crumbled. Fresh thyme leaves, for garnish.

Instructions: Grill at a medium temperature. Honey and balsamic vinegar should be combined in a small saucepan. Bring to a simmer over medium heat and cook for three to five minutes, or until slightly thickened. Put aside. Lightly coat the figs' cut sides with olive oil. Put the figs on the grill, cut side down, and cook for two to three minutes, or until grill marks form. After flipping the figs, grill them for an additional one to two minutes. Take the figs off of the grill and arrange them on a platter for serving. Drizzle grilled figs with balsamic glaze. Goat cheese crumbles should be added on top. Add fresh thyme leaves as a garnish. Serve right away.

Prep Time: 10 minutes

Cook Time: 5 minutes

These oatmeal raisin bites are vegan and gluten-free. They are a quick and easy treat that doesn't need to be baked. They're great for satisfying your sweet tooth because they're full of healthy things like oats, almond butter, and raisins.

Ingredients: 1 cup rolled oats. 1/2 cup almond butter. 1/4 cup maple syrup. 1/4 cup raisins. 1/4 teaspoon cinnamon. Pinch of salt.

Instructions: Put rolled oats, almond butter, maple syrup, raisins, cinnamon, and a pinch of salt in a bowl. Mix until everything is well mixed and the mixture stays together. Roll the mixture into small balls that are easy to eat. Line a baking sheet with parchment paper and put the balls on it. Put it in the fridge for about 30 minutes to set. Once the oatmeal raisin bites are set, put them in a container that won't let air in and put it in the fridge. As a dessert or snack, enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

These Mushroom Beef Sliders are a tasty take on regular sliders. The beef patties are made with finely chopped mushrooms that add flavor and moisture. This is great for a party or a quick and filling meal!

Ingredients: 1 lb ground beef. 1 cup mushrooms, finely chopped. 1/2 cup onion, finely chopped. 1/4 cup breadcrumbs. 1/4 cup grated Parmesan cheese. 1 egg. 1/2 tsp salt. 1/4 tsp black pepper. Slider buns. Cheese slices optional. Lettuce, tomato, and condiments for topping.

Instructions: Ground beef, chopped mushrooms, chopped onion, breadcrumbs, Parmesan cheese, egg, salt, and black pepper should all be mixed together in a bowl. Combine the parts until they are well mixed. Make slider bun-sized patties out of the mixture. Set the grill or pan over medium-high heat and lightly grease it. Sliders should be cooked for three to four minutes on each side, or until they're done the way you like them. During the last minute of cooking, put a slice of cheese on top of each slider to melt. In a toaster or on the grill, toast the slider buns until they're just barely browned. Put lettuce, tomato, and your favorite toppings on the bottom bun of the sliders. Then add the cooked slider patty, with or without melted cheese. Put the other half of the bun on top and serve.

Prep Time: 15 minutes

Cook Time: 10 minutes

Indulge in the delightful combination of ripe bananas and creamy peanut butter in this vegan-friendly cake. Topped with a luscious peanut butter frosting, it's a treat for any occasion.

Ingredients: 2 ripe bananas, mashed. 1/3 cup coconut oil, melted. 1/2 cup maple syrup. 1 teaspoon vanilla extract. 1 1/2 cups all-purpose flour. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup non-dairy milk such as almond or soy. 1/2 cup creamy peanut butter. 1/4 cup powdered sugar. 1-2 tablespoons non-dairy milk.

Instructions: Preheat oven to 350F 175C. Grease and flour a 9-inch round cake pan. In a large bowl, mix together mashed bananas, melted coconut oil, maple syrup, and vanilla extract. Add flour, baking powder, baking soda, and salt to the wet mixture. Stir until just combined. Pour in non-dairy milk and mix until smooth. Pour batter into the prepared cake pan and smooth the top with a spatula. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and let cool completely. In a separate bowl, beat together creamy peanut butter, powdered sugar, and non-dairy milk until smooth and creamy. Once the cake has cooled, spread peanut butter frosting evenly over the top. Slice and serve. Enjoy!

Prep Time: 15 minutes

Cook Time: 30 minutes

A quick and flavorful chicken curry made effortlessly in a pressure cooker. Perfect for a weeknight dinner!

Ingredients: 1.5 lbs chicken thighs, bone-in and skin-on. 1 large onion, finely chopped. 3 cloves garlic, minced. 1 inch ginger, grated. 1 cup tomatoes, diced. 1/2 cup yogurt. 2 tablespoons vegetable oil. 1 teaspoon cumin seeds. 1 teaspoon coriander powder. 1 teaspoon turmeric powder. 1 teaspoon garam masala. 1/2 teaspoon red chili powder. Salt to taste. Fresh cilantro for garnish.

Instructions: Heat oil in the pressure cooker on saut mode. Add cumin seeds and let them splutter. Add chopped onions, garlic, and ginger. Saut until onions are golden brown. Stir in tomatoes, spices, and yogurt. Cook until the oil separates from the masala. Add chicken thighs and coat them in the masala. Cancel saut mode, close the lid, and set the pressure cooker to high pressure for 10 minutes. Once done, release pressure naturally for 5 minutes, then quick release. Garnish with fresh cilantro before serving.

Prep Time: 15 minutes

Cook Time: 20 minutes

A delicious and easy way to enjoy baked potatoes without heating up the oven. The slow cooker infuses the potatoes with garlic flavor, and the addition of chives adds freshness and aroma. Perfect as a side dish or a main course topped with your favorite toppings.

Ingredients: 4 large russet potatoes, scrubbed. 4 cloves garlic, minced. 2 tablespoons olive oil. Salt and pepper to taste. 1/4 cup chopped fresh chives. 1/2 cup grated cheese optional.

Instructions: Use a fork to make several holes in each potato. Put olive oil and minced garlic in a small bowl. Spread the garlic oil mix on each potato, and then add salt and pepper to taste. Wrap one potato at a time in aluminum foil. Put the potatoes that have been wrapped in foil in the crock pot. Set the timer for 6 to 8 hours on low or 3 to 4 hours on high. Cover and cook until the potatoes are soft. Unwrap the potatoes carefully after they're done cooking. If you want, you can put grated cheese and chopped fresh chives on top of each potato. Enjoy while hot!

Prep Time: 10 minutes

Cook Time: 240-480

These Crock Pot Bacon Wrapped Potatoes are a mouthwatering appetizer or side dish that combines the savory flavors of bacon and Parmesan cheese with tender potatoes, all cooked to perfection in a slow cooker.

Ingredients: 12 small potatoes, washed and dried. 12 slices of bacon. 1/2 cup grated Parmesan cheese. 2 tablespoons chopped fresh parsley. Salt and black pepper to taste.

Instructions: Put a slice of bacon around each potato and use toothpicks to hold it in place if you need to. Cook the potatoes in the slow cooker while they are wrapped in bacon. The potatoes should have grated Parmesan cheese and chopped parsley on top of them. To taste, add salt and black pepper. On low heat, cover and cook for 6 to 8 hours, or until potatoes are soft and bacon is crispy. Take out the toothpicks if you used them after the food is done cooking and serve hot.

Prep Time: 15 minutes

Cook Time: 360 minutes

This refreshing and vibrant orange and pomegranate salad is a delightful combination of sweet, tangy, and savory flavors. It's perfect for a light and healthy meal or as a side dish for your favorite entrees.

Ingredients: 2 oranges, peeled and segmented. 1 cup pomegranate arils. 1/4 cup red onion, thinly sliced. 1/4 cup fresh mint leaves. 1/4 cup crumbled feta cheese. 1/4 cup toasted walnuts. 2 tablespoons olive oil. 1 tablespoon fresh lemon juice. Salt and pepper to taste.

Instructions: Put the orange slices, pomegranate arils, red onion slices, and fresh mint leaves in a large bowl. Mix the olive oil and fresh lemon juice together in a small bowl. Add pepper and salt to taste. Pour the dressing over the salad and toss it gently to mix. Break up the feta cheese and toast the walnuts, then sprinkle them on top of the salad. Serve right away and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

A refreshing and fruity cocktail perfect for summer gatherings.

Ingredients: 2 oz raspberry vodka. 4 oz lemonade. Fresh raspberries for garnish. Lemon slice for garnish. Ice cubes.

Instructions: Put ice cubes in a glass. Use a straw to pour raspberry vodka and lemonade over the ice. Mix everything together slowly. Add a slice of lemon and some fresh raspberries as a garnish. Enjoy! Serve cold.

Prep Time: 5 minutes

Cook Time: 0 minutes

Indulge in the deliciousness of this vegan carrot cake, packed with shredded carrots, walnuts, and raisins, topped with a fluffy coconut cream cheese frosting. It's the perfect treat for any occasion!

Ingredients: 3 cups shredded carrots. 1 1/2 cups all-purpose flour. 1 cup coconut sugar. 1/2 cup chopped walnuts. 1/2 cup raisins. 1/2 cup unsweetened applesauce. 1/2 cup vegetable oil. 1/4 cup almond milk. 2 teaspoons baking powder. 1 teaspoon baking soda. 1 teaspoon ground cinnamon. 1/2 teaspoon ground nutmeg. 1/2 teaspoon salt. 1 teaspoon vanilla extract. 1/2 cup vegan cream cheese. 1/2 cup coconut cream. 1/4 cup powdered sugar. 1 teaspoon lemon juice. 1/2 teaspoon vanilla extract.

Instructions: Preheat oven to 350F 175C. Grease and flour a 9x13-inch baking pan. In a large bowl, mix together shredded carrots, flour, coconut sugar, chopped walnuts, and raisins. Add applesauce, vegetable oil, almond milk, baking powder, baking soda, cinnamon, nutmeg, salt, and vanilla extract. Stir until well combined. Pour the batter into the prepared baking pan and smooth the top with a spatula. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and let it cool completely before frosting. For the frosting, beat vegan cream cheese, coconut cream, powdered sugar, lemon juice, and vanilla extract together until smooth and creamy. Spread the frosting evenly over the cooled carrot cake. Slice and serve. Enjoy!

Prep Time: 20 minutes

Cook Time: 40 minutes