Keikosim

These Keto Taco Stuffed Mini Peppers are a low-carb delight, perfect for a keto-friendly snack or appetizer. They're packed with savory taco flavors and topped with fresh veggies, making them a satisfying and nutritious option. Plus, they're easy to customize with your favorite toppings!

Ingredients: 10 mini bell peppers, halved and seeds removed. 1 lb ground beef or turkey. 1 packet taco seasoning check for low-carb or make homemade. 1 cup shredded cheddar cheese. 1/4 cup diced tomatoes. 1/4 cup diced onions. 1/4 cup diced avocado. 1/4 cup sour cream optional. Salt and pepper to taste.

Instructions: Preheat oven to 375F 190C. In a skillet, cook the ground beef or turkey over medium heat until browned. Add taco seasoning to the meat and stir until well combined. Fill each mini pepper half with the taco meat mixture. Place stuffed peppers on a baking sheet lined with parchment paper. Sprinkle shredded cheese on top of each stuffed pepper. Bake in the preheated oven for 12-15 minutes or until the cheese is melted and bubbly. Remove from oven and let cool slightly. Top each stuffed pepper with diced tomatoes, onions, avocado, and sour cream if desired. Season with salt and pepper to taste. Serve warm and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

These Grilled Poblano Turkey Sliders are a delicious twist on classic sliders, featuring ground turkey mixed with roasted poblano peppers for a smoky and slightly spicy flavor. Perfect for a summer BBQ or a game day snack!

Ingredients: 1 pound ground turkey. 2 poblano peppers, roasted and peeled. 1/2 cup breadcrumbs. 1/4 cup grated Parmesan cheese. 1/4 cup finely chopped onion. 2 cloves garlic, minced. 1/2 teaspoon cumin. 1/2 teaspoon salt. 1/4 teaspoon black pepper. Slider buns. Lettuce leaves. Tomato slices. Sliced avocado. Mayonnaise. Olive oil for grilling.

Instructions: Preheat your grill to medium-high heat. Place the poblano peppers on the grill and cook until the skin is charred and blistered, turning occasionally, about 5-7 minutes. Remove from the grill and place in a plastic bag to steam for 10 minutes. Then, peel off the skin, remove seeds, and finely chop the peppers. In a large mixing bowl, combine the ground turkey, roasted poblano peppers, breadcrumbs, grated Parmesan cheese, chopped onion, minced garlic, cumin, salt, and black pepper. Mix until well combined. Form the turkey mixture into small slider-sized patties. Brush each patty with a little olive oil to prevent sticking on the grill. Grill the turkey sliders for about 4-5 minutes per side or until they are cooked through and have nice grill marks. Assemble the sliders by placing lettuce leaves, tomato slices, and sliced avocado on the bottom half of each slider bun. Place a grilled turkey patty on top of the vegetables. Spread a dollop of mayonnaise on the top half of the slider bun and place it on top of the patty to complete the burger. Serve your Grilled Poblano Turkey Sliders hot and enjoy!

Prep Time: 20 minutes

Cook Time: 10 minutes

This classic homemade baked beans recipe combines the rich flavors of navy beans, molasses, brown sugar, and bacon for a hearty and comforting dish. Perfect for a family dinner or a potluck gathering.

Ingredients: 2 cups dried navy beans. 1 onion, finely chopped. 1/2 cup molasses. 1/3 cup brown sugar. 1/4 cup ketchup. 1 tablespoon Dijon mustard. 1 teaspoon salt. 1/4 teaspoon black pepper. 4 cups water. 1/2 pound bacon, cooked and crumbled.

Instructions: After rinsing, soak dried navy beans in water for one night. Soaked beans, chopped onion, molasses, brown sugar, ketchup, Dijon mustard, salt, and black pepper should all be combined in a big pot. Fill the pot with 4 cups of water and heat it to a boil. Once the beans are soft, reduce heat, cover, and simmer for two to three hours. Set oven temperature to 175C 350F. After transferring the bean mixture to a baking dish, top it with the crumbled bacon. Bake for 45 to 60 minutes, or until the tops of the beans caramelize and the beans are bubbly, in a preheated oven. Enjoy your delectable homemade baked beans while they're hot!

Prep Time: 480 minutes

Cook Time: 150 minutes

These Taco Tuesday chicken tacos are a flavorful twist on traditional tacos. Tender chicken seasoned with taco seasoning, paired with fresh veggies and cheese, all wrapped in warm corn tortillas.

Ingredients: 1 lb chicken breast, diced. 2 tbsp taco seasoning. 1 tbsp olive oil. 8 small corn tortillas. 1 cup shredded lettuce. 1 cup diced tomatoes. 1/2 cup diced onion. 1/2 cup shredded cheddar cheese. 1/4 cup chopped cilantro. 1 lime, cut into wedges.

Instructions: Put chicken dices in a bowl and add taco seasoning. Toss the chicken lightly to coat it. In a pan, heat the olive oil over medium-high heat. Season the chicken and add it to the pan. Cook for about 6 to 8 minutes, until it turns brown and is fully cooked. You can warm up the corn tortillas in a separate pan or the microwave. Chicken that has been cooked, lettuce, tomatoes, onion, cheese, and cilantro should be put in each tortilla. Place lime wedges next to the tacos so that you can squeeze them over the top. Have fun with your tasty chicken tacos on Tuesday!

Prep Time: 15 minutes

Cook Time: 10 minutes

These low-carb egg crepes filled with creamy avocado are a tasty and healthy way to start the day. This recipe is great for a healthy start to the day because it doesn't have any gluten or dairy.

Ingredients: 4 large eggs. 1/4 cup almond flour. 1/4 cup unsweetened almond milk. 1/4 teaspoon salt. 1/4 teaspoon black pepper. 1/2 avocado, sliced. 1 tablespoon olive oil. Fresh parsley for garnish optional.

Instructions: There are eggs, almond flour, almond milk, salt, and black pepper in a bowl. Whisk them together until they are well mixed. Put the olive oil in a nonstick skillet and heat it over medium-low heat. Drop a little of the egg mix into the pan and swirl it around to make a thin layer that looks like a crepe. For about two minutes, or until the bottom is set and the edges begin to lift. The crepe should be carefully flipped over and cooked for another one to two minutes on the other side until it is fully set. Do this again with the rest of the egg mixture to make more crepes. Place a few avocado slices in the middle of each crepe after they are all cooked. Then, fold the sides over to cover the filling. Add fresh parsley as a garnish if you like. Right away, serve your low-carb egg crepes with avocado.

Prep Time: 10 minutes

Cook Time: 15 minutes

This Keto Italian Spinach Salad with Pepperoni is a flavorful and satisfying dish that's perfect for a quick and easy keto-friendly meal. Packed with fresh spinach, savory pepperoni, tangy olives, and zesty pepperoncini peppers, it's a delightful combination of flavors and textures.

Ingredients: 4 cups baby spinach leaves. 1/4 cup sliced black olives. 1/4 cup sliced pepperoncini peppers. 1/4 cup grated Parmesan cheese. 1/4 cup sliced pepperoni. 2 tablespoons olive oil. 1 tablespoon red wine vinegar. 1/2 teaspoon dried oregano. Salt and pepper to taste.

Instructions: Put spinach, black olives, pepperoncini peppers, Parmesan cheese, and pepperoni in a large bowl. Mix olive oil, red wine vinegar, dried oregano, salt, and pepper in a small bowl with a whisk. Pour the dressing over the salad and gently toss it to coat it. Serve right away and enjoy!

Prep Time: 10 minutes

Cook Time: 0 minutes

These vegan Caprese sliders are a delightful twist on the classic dish. They are perfect for parties or as a tasty snack!

Ingredients: 8 small slider buns. 8 slices of vegan mozzarella cheese. 8 slices of tomato. 8 fresh basil leaves. 1 cup cherry tomatoes, halved. 1 tablespoon olive oil. 1 tablespoon balsamic glaze. Salt and pepper to taste.

Instructions: Preheat oven to 350F 175C. Slice the slider buns in half and place them on a baking sheet lined with parchment paper. Layer each bottom bun with a slice of vegan mozzarella cheese, followed by a slice of tomato and a fresh basil leaf. Place the top half of each bun on top. In a small bowl, toss the cherry tomatoes with olive oil, salt, and pepper. Arrange the cherry tomatoes on the baking sheet around the sliders. Bake in the preheated oven for 8-10 minutes, or until the cheese is melted and the buns are slightly toasted. Remove from the oven and drizzle the sliders with balsamic glaze. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

These Philly Iowa Cheese Steak Sandwiches are a fusion of classic Philly cheesesteaks with a twist from the heartland. Slow-cooked in a crock pot, the beef becomes tender and flavorful, complemented by the savory peppers, onions, and gooey provolone cheese. It's a satisfying comfort food that's easy to make and perfect for any occasion.

Ingredients: 2 lbs beef sirloin steak, thinly sliced. 2 green bell peppers, sliced. 2 onions, sliced. 1 cup beef broth. 1/4 cup Worcestershire sauce. 1 teaspoon garlic powder. Salt and pepper to taste. 8 slices provolone cheese. 8 hoagie rolls.

Instructions: Put the sliced beef, bell peppers, and onions in a crock pot in that order. Add Worcestershire sauce and beef broth on top. Add salt, pepper, and garlic powder. For 6 to 8 hours, or until the beef is soft, cover and cook on low heat. Warm up the broiler. Put a slice of provolone cheese on each of the open hoagie rolls. With a slotted spoon, put beef, peppers, and onions from the crock pot into the rolls. Add one more slice of provolone cheese on top. Put the sandwiches under the broiler for two to three minutes, or until the cheese melts and starts to bubble. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 360 minutes

Indulge in the sweet and salty goodness of Caramel Potato Chip Fudge. This delightful treat combines the richness of chocolate fudge with the crunch of potato chips and the gooeyness of caramel sauce. It's a perfect balance of flavors and textures that will satisfy your sweet cravings!

Ingredients: 2 cups semi-sweet chocolate chips. 1 can 14 ounces sweetened condensed milk. 1/4 cup unsalted butter. 1 teaspoon vanilla extract. 1 cup crushed potato chips. 1/2 cup caramel sauce. 1/4 cup chopped pecans optional.

Instructions: Line an 8x8-inch square baking pan with parchment paper, leaving an overhang on two sides for easy removal later. In a microwave-safe bowl, combine the chocolate chips, sweetened condensed milk, and butter. Heat in 30-second intervals, stirring each time, until the mixture is smooth and well combined. Stir in the vanilla extract. Fold in the crushed potato chips and chopped pecans, if using. Pour half of the fudge mixture into the prepared pan and spread it evenly. Drizzle half of the caramel sauce over the fudge in the pan. Pour the remaining fudge mixture on top and spread it evenly. Drizzle the remaining caramel sauce over the top. Use a knife or skewer to create swirls by gently swirling the caramel sauce into the fudge mixture. Refrigerate the fudge for at least 2 hours or until set. Once set, use the parchment paper overhangs to lift the fudge out of the pan. Cut into squares. Serve and enjoy!

Prep Time: 15 minutes

Cook Time: 2 minutes

These vegan veggie pita pizzas are quick, easy, and bursting with flavor. Perfect for a light lunch or dinner option, they are loaded with nutritious vegetables and melty vegan cheese.

Ingredients: 4 whole wheat pitas. 1 cup marinara sauce. 2 cups assorted vegetables e.g., bell peppers, mushrooms, onions, olives. 1 cup vegan cheese, shredded. 2 tbsp olive oil. Salt and pepper to taste. Fresh basil leaves for garnish.

Instructions: Get the oven ready by heating it up to 400F 200C. Put the pitas on a baking sheet that has parchment paper on it. Cover each pita with a thin layer of marinara sauce. Add different kinds of vegetables and vegan cheese on top. Put olive oil on top of the pizzas and season them with salt and pepper. It should be baked in a hot oven for 10 to 12 minutes, or until the cheese melts and the edges get crispy. Take it out of the oven and add fresh basil leaves on top. Cut it up and serve it hot.

Prep Time: 15 minutes

Cook Time: 12 minutes

Simple bread cooked in a skillet was topped with chicken breasts that had been seasoned with fennel seeds.

Ingredients: 4 chicken breasts. 2 tbsp olive oil. 2 tsp fennel seeds. Salt and pepper to taste. 4 slices bread.

Instructions: Add fennel seeds, salt, and pepper to chicken breasts. Set a pan on medium heat and add the olive oil. Before you add the chicken breasts, make sure they are hot and golden brown on both sides. This should take about 6 to 8 minutes. Take the chicken out of the pan and set it aside. Toast the bread slices in the pan until both sides are golden brown and crispy. Toast some bread and put chicken breasts on top of it.

Prep Time: 10 minutes

Cook Time: 15 minutes

Beautiful cake pops in the shape of flowers that are ideal for celebrations and special events. Cake, frosting, and candy coating come together to create a tasty treat with a gorgeous floral design.

Ingredients: 2 cups of crumbled flower-shaped cake any flavor. 1/2 cup of frosting vanilla or cream cheese. 1 package of candy melts assorted colors. Edible flower decorations. Lollipop sticks.

Instructions: In a large bowl, mix crumbled cake and frosting until well combined. Shape the mixture into small flower-shaped balls and place them on a parchment-lined tray. Insert a lollipop stick into each cake ball and freeze for 30 minutes. Melt candy melts according to package instructions, using different colors for variety. Dip each cake pop into the melted candy, ensuring full coverage. Allow excess to drip off. Decorate with edible flowers while the candy coating is still wet. Place the cake pops upright in a Styrofoam block to set completely. Once set, your beautiful flower cake pops are ready to be enjoyed!

Prep Time: 45 minutes

Cook Time: 0 minutes

These sandwiches feature tender shredded buffalo chicken paired with a zesty blue cheese celery slaw, creating a perfect balance of spicy, creamy, and crunchy flavors.

Ingredients: 2 cups shredded cooked chicken. 1/2 cup buffalo sauce. 1/4 cup mayonnaise. 1 tablespoon ranch seasoning mix. 4 sandwich buns. 1 cup shredded cabbage. 1/2 cup chopped celery. 1/4 cup crumbled blue cheese. 1/4 cup mayonnaise. 1 tablespoon apple cider vinegar. 1 teaspoon honey. Salt and pepper to taste.

Instructions: Put the chicken shreds, buffalo sauce, mayonnaise, and ranch seasoning in a bowl and mix them together until they are well mixed. Cover the bottom halves of the sandwich buns with the chicken mixture. To make the slaw, put chopped celery, blue cheese, mayonnaise, apple cider vinegar, honey, salt, and pepper in a different bowl. A lot of slaw should be put on top of the chicken mixture. Put the top halves of the sandwich buns on top. Serve right away and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

These delightful frozen yogurt ice cream sandwiches combine the flavors of blueberry cheesecake with the convenience of a handheld treat. They're perfect for a refreshing snack or dessert on a hot day.

Ingredients: 2 cups frozen blueberries. 1 cup Greek yogurt. 1/4 cup cream cheese. 2 tablespoons honey. 1 teaspoon vanilla extract. 8 graham cracker squares.

Instructions: In a blender, combine frozen blueberries, Greek yogurt, cream cheese, honey, and vanilla extract. Blend until smooth and creamy. Spread the mixture evenly onto 4 graham cracker squares. Top with the remaining graham cracker squares to make sandwiches. Wrap each sandwich individually in plastic wrap and freeze for at least 2 hours, or until firm. Serve and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

Upgrade your classic meatloaf with the bold and spicy flavor of black peppercorns. This air fryer recipe delivers a juicy and flavorful meatloaf that's quick and easy to prepare.

Ingredients: 1 pound ground beef. 1/2 cup breadcrumbs. 1/4 cup milk. 1/4 cup finely chopped onion. 1/4 cup finely chopped bell pepper. 2 cloves garlic, minced. 1 egg. 2 teaspoons black peppercorns, crushed. 1 teaspoon salt. 1/2 teaspoon dried thyme. 1/2 teaspoon dried oregano. 1/4 teaspoon paprika. Cooking spray.

Instructions: Chopped onion, chopped bell pepper, minced garlic, egg, crushed black peppercorns, salt, dried thyme, dried oregano, and paprika should all be mixed together in a large bowl. Mix everything together well. Make a loaf out of the meat mixture and put it in the air fryer basket that has been sprayed with cooking spray. Prepare the air fryer by setting it to 350F 175C. Cook the meatloaf for 25 to 30 minutes, or until it reaches 160F 71C inside. Take the meatloaf out of the air fryer when it's done cooking and let it rest for a few minutes before cutting it. You can eat the meatloaf slices with black peppercorn sauce with your favorite sides, like mashed potatoes and steamed vegetables. Enjoy your tasty meatloaf cooked in an air fryer with black peppercorns.

Prep Time: 15 minutes

Cook Time: 30 minutes

This slow cooker chicken curry is incredibly flavorful and easy to make. With a blend of aromatic spices, tender chicken, and creamy coconut milk, it's a comforting dish that will warm you up on chilly days.

Ingredients: 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces. 1 onion, thinly sliced. 3 cloves garlic, minced. 1-inch piece of ginger, grated. 1 can 14 oz diced tomatoes. 1 can 14 oz coconut milk. 2 tablespoons curry powder. 1 teaspoon ground cumin. 1 teaspoon ground coriander. 1/2 teaspoon turmeric. 1/2 teaspoon paprika. 1/2 teaspoon chili powder optional for extra heat. Salt and pepper, to taste. Fresh cilantro, chopped for garnish.

Instructions: In a slow cooker, combine chicken, onion, garlic, ginger, diced tomatoes, coconut milk, curry powder, cumin, coriander, turmeric, paprika, chili powder if using, salt, and pepper. Stir well to combine all ingredients. Cover and cook on low for 6-8 hours or high for 3-4 hours, until chicken is cooked through and tender. Taste and adjust seasoning if necessary. Serve hot over rice or with naan bread, garnished with fresh cilantro. Enjoy your delicious slow cooker chicken curry!

Prep Time: 15 minutes

Cook Time: 240 minutes

Indulge in the refreshing flavor of lemongrass with this creamy and delightful ice cream. Lemongrass adds a unique citrusy aroma and flavor, making this frozen treat perfect for hot summer days.

Ingredients: 2 cups heavy cream. 1 cup whole milk. 3/4 cup granulated sugar. 4-5 stalks fresh lemongrass, chopped. 4 large egg yolks.

Instructions: Put heavy cream, whole milk, and chopped lemongrass in a saucepan. Put the mixture on medium heat and stir it around until it starts to simmer. No need to heat it up again. Let it sit for 30 minutes. You can strain the mixture to get rid of the lemongrass, then put it back in the saucepan. Mix the egg yolks and sugar in a different bowl with a whisk until the mixture is light and fluffy. Slowly pour the warm cream mixture into the egg yolks while whisking all the time. Put the mixture back in the saucepan. Cook over low heat, stirring all the time, for about 5 to 7 minutes, or until it thickens and coats the back of a spoon. Leave it alone until it's cool enough to touch. After the mixture has cooled, put it in an ice cream maker and churn it according to the machine's directions. After the ice cream has been churned, put it in a container and freeze it for at least 4 hours.

Prep Time: 20 minutes

Cook Time: 10 minutes