Laevateinx

Super Shrimp is a quick and flavorful dish that's perfect for a keto or paleo diet. With just a handful of ingredients and minimal prep time, you can enjoy delicious shrimp in no time!

Ingredients: 1 lb large shrimp, peeled and deveined. 2 tbsp olive oil. 2 cloves garlic, minced. 1 tsp paprika. 1/2 tsp salt. 1/4 tsp black pepper. 2 tbsp chopped parsley, for garnish.

Instructions: In a bowl, toss shrimp with olive oil, minced garlic, paprika, salt, and black pepper until well coated. Heat a skillet over medium-high heat. Add the seasoned shrimp to the skillet and cook for 2-3 minutes per side, until pink and opaque. Garnish with chopped parsley before serving.

Prep Time: 10 minutes

Cook Time: 6 minutes

You can enjoy a tasty and creamy grilled cheese sandwich with ripe avocado slices on top. It's a quick and tasty meal for avocado fans!

Ingredients: 2 slices of bread. 2 slices of cheddar cheese. 1/2 ripe avocado, sliced. 1 tablespoon butter. Salt and pepper to taste.

Instructions: Set a skillet that doesn't stick on medium heat. Each piece of bread should have one side brushed with butter. In the pan, put one slice of bread with the buttered side down. On top of the bread in the pan, put a slice of cheddar cheese. Put the slices of avocado on top of the cheese. Butter one side of the second slice of bread and put it on top of the avocado. That's it! You're done cooking when the bottom piece of bread turns golden brown and the cheese starts to melt. The sandwich should be cooked for another two to three minutes, or until the other side is golden brown and the cheese is melted. Add pepper and salt to taste. Take it out of the pan, cut it in half, and serve it hot.

Prep Time: 5 minutes

Cook Time: 6 minutes

These steamed veggies with ginger and garlic are a tasty and nutritious Paleo side dish. The bright blend of steamed vegetables gains a taste boost from the addition of fresh ginger and garlic. This is a simple and quick recipe that makes a filling supper.

Ingredients: 1 head of broccoli, cut into florets. 2 carrots, sliced into rounds. 1 red bell pepper, thinly sliced. 1 yellow bell pepper, thinly sliced. 1 zucchini, sliced into rounds. 2 cloves garlic, minced. 1 tablespoon fresh ginger, minced. 2 tablespoons coconut aminos. 1 tablespoon olive oil. Salt and pepper to taste. 1/4 cup water.

Instructions: Prepare a steamer and bring it to a boil. In a large bowl, combine the broccoli florets, carrot rounds, red bell pepper slices, yellow bell pepper slices, and zucchini rounds. In a separate small bowl, mix the minced garlic, minced ginger, coconut aminos, and olive oil to create the ginger garlic sauce. Pour the ginger garlic sauce over the vegetables and toss to coat them evenly. Place the vegetable mixture into a steamer basket or a bamboo steamer. Pour 1/4 cup of water into the bottom of the steamer. Steam the vegetables for about 5-7 minutes or until they are tender but still crisp. Season with salt and pepper to taste. Serve the ginger garlic steamed vegetables hot as a healthy Paleo side dish.

Prep Time: 10 minutes

Cook Time: 7 minutes

This Shrimp Dip recipe from Lemon Tree Dwelling is creamy, flavorful, and perfect for any gathering. With a blend of cream cheese, sour cream, and mayonnaise, it's rich and satisfying. The addition of shrimp, fresh parsley, and lemon juice adds a burst of freshness, while the cheeses bring a delightful melty texture. It's a crowd-pleasing appetizer that's easy to make and even easier to enjoy!

Ingredients: 8 oz cream cheese, softened. 1/2 cup sour cream. 1/4 cup mayonnaise. 1 tsp Worcestershire sauce. 1/2 tsp garlic powder. 1/4 tsp onion powder. 1/4 tsp paprika. 1/4 tsp salt. 1/8 tsp black pepper. 1 cup cooked shrimp, chopped. 2 tbsp fresh parsley, chopped. 1 tbsp lemon juice. 1/2 cup shredded mozzarella cheese. 1/4 cup grated Parmesan cheese.

Instructions: In a mixing bowl, combine cream cheese, sour cream, mayonnaise, Worcestershire sauce, garlic powder, onion powder, paprika, salt, and black pepper. Mix until smooth. Fold in chopped shrimp, parsley, lemon juice, mozzarella cheese, and Parmesan cheese until well combined. Transfer the mixture to a serving dish. Refrigerate for at least 1 hour before serving to allow flavors to meld. Serve with crackers, chips, or sliced vegetables.

Prep Time: 15 minutes

Cook Time: 0 minutes

For those who enjoy chocolate, these no-bake chocolate cookies are a simple and quick treat. When you have a sweet tooth but don't want to use the oven, these are ideal.

Ingredients: 2 cups sugar. 1/2 cup unsalted butter. 1/2 cup milk. 1/3 cup unsweetened cocoa powder. 3 cups quick-cooking oats. 1/2 cup creamy peanut butter. 1 teaspoon vanilla extract. 1/2 teaspoon salt.

Instructions: Add the sugar, butter, milk, and cocoa powder to a large saucepan. Bring the mixture to a boil while stirring over medium heat. Remove from heat after 1 to 2 minutes of boiling. Add vanilla extract, peanut butter, and salt, and stir until smooth. Mix in the quick-cooking oats until thoroughly incorporated. Spoon mixture onto baking sheet or wax paper in small amounts. Give them about thirty minutes to cool and solidify. Savor your delectable, no-bake chocolate cookies!

Prep Time: 10 minutes

Cook Time: 0 minutes

This soup is comforting and good for you. It has protein from turkey or chicken, healthy quinoa, and a creamy texture from heavy cream. Great for a warm meal on a chilly day.

Ingredients: 1 lb turkey or chicken breast, diced. 1 cup quinoa, rinsed. 4 cups chicken broth. 1 onion, diced. 3 carrots, sliced. 2 celery stalks, diced. 3 cloves garlic, minced. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. 1/2 teaspoon ground turmeric. Salt and pepper to taste. 1 cup heavy cream. 2 tablespoons cornstarch. 2 tablespoons water. Fresh parsley for garnish.

Instructions: Diced turkey or chicken, quinoa, chicken broth, onion, carrots, celery, garlic, thyme, rosemary, turmeric, salt, and pepper should all be put in a slow cooker. Cover and cook on low for 6 to 8 hours or high for 3 to 4 hours, until the chicken or turkey is fully cooked and the vegetables are soft. Add heavy cream to the soup about 30 minutes before you serve it. Add water and cornstarch to a small bowl. Use a whisk to mix the two smooth. Mix it into the soup to make it better. For another 15 to 20 minutes, until the soup gets thick, let it cook. Serve hot with fresh parsley on top. Have fun!

Prep Time: 15 minutes

Cook Time: 360 minutes

There is a lot of flavor in these Pineapple 5 Spice Paleo Whole30 Chicken Wings. When you mix sweet pineapple juice, salty coconut aminos, and fragrant Chinese five-spice powder, you get a delicious marinade that coats the wings perfectly. This recipe fits both the paleo and Whole30 diets, so it's a healthy and filling choice for any event.

Ingredients: 2 lbs chicken wings. 1 cup fresh pineapple juice. 2 tbsp coconut aminos. 1 tsp Chinese five-spice powder. 1/2 tsp garlic powder. 1/2 tsp ground ginger. Salt and pepper to taste. Chopped green onions and sesame seeds for garnish optional.

Instructions: To make the marinade, put pineapple juice, coconut aminos, Chinese five-spice powder, garlic powder, ground ginger, salt, and pepper in a bowl. Put chicken wings in a big plastic bag or container that can be closed again and again. Make sure the wings are evenly covered with the marinade as you pour it over them. Put the mixture in the fridge for at least two hours, but preferably overnight. Get the oven ready by heating it up to 400F 200C. For easy cleanup, line a baking sheet with aluminum foil or parchment paper. On top of the baking sheet, put a wire rack. Place chicken wings that have been marinated on the wire rack, leaving space between each one. Place the wings in an oven that has already been heated up. Bake for 40 to 45 minutes, or until they are golden brown and fully cooked. Flip the wings over halfway through cooking. Take it out of the oven when it's done and let it rest for a few minutes. If you want, you can add chopped green onions and sesame seeds as a garnish before serving. Have fun!

Prep Time: 10 minutes

Cook Time: 45 minutes

These 2 ingredient chocolate peanut butter cups are an easy and delicious vegan treat perfect for satisfying your sweet cravings. They're simple to make and require minimal ingredients.

Ingredients: 1 cup vegan chocolate chips. 1/4 cup natural peanut butter.

Instructions: Put mini muffin liners in a mini muffin tin. In a bowl that can go in the microwave, melt the vegan chocolate chips. Stir the chips every 30 seconds until they are completely melted. Spread a little more than a teaspoon of melted chocolate up the sides of each muffin pan liner. Put the dish in the freezer for 10 minutes to set. Cover all of each chocolate cup with peanut butter, adding one teaspoon at a time. Add another teaspoon of melted chocolate on top of the peanut butter, making sure it covers the whole peanut butter filling. Put it back in the freezer for 10 minutes more to make it fully set. Take the muffins out of the pan and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

These crispy baked chicken legs are seasoned with a flavorful blend of spices and roasted to perfection. They make for a delicious and easy weeknight dinner that the whole family will love.

Ingredients: 4 chicken legs. 2 tablespoons olive oil. 1 teaspoon salt. 1 teaspoon black pepper. 1 teaspoon garlic powder. 1 teaspoon paprika. 1/2 teaspoon dried thyme. 1/2 teaspoon dried oregano. 1/2 teaspoon onion powder.

Instructions: Warm the oven up to 425F 220C. You can use paper towels to dry the chicken legs. Olive oil, salt, pepper, garlic powder, paprika, thyme, oregano, and onion powder should all be mixed together in a small bowl. Spread the spice mix out on all four legs of the chicken. Put chicken legs on a baking sheet that has parchment paper on it. If you stick a fork into the chicken, it should come out clean after 35 to 40 minutes. The chicken should be golden brown and crispy. Take it out of the oven and let it sit for five minutes before your serve it.

Prep Time: 10 minutes

Cook Time: 40 minutes

Indulge in these decadent Mississippi Mud Brownies, loaded with gooey marshmallows, rich chocolate, and crunchy pecans. Perfect for satisfying your sweet cravings!

Ingredients: 1 cup unsalted butter. 2 cups granulated sugar. 4 large eggs. 1 teaspoon vanilla extract. 1/3 cup unsweetened cocoa powder. 1 cup all-purpose flour. 1/2 teaspoon salt. 1 1/2 cups chopped pecans. 1 10.5 oz bag mini marshmallows. 1/2 cup semi-sweet chocolate chips. 1/2 cup milk chocolate chips.

Instructions: Warm the oven up to 175F 350C. Prepare a 9x13-inch baking dish by greasing it. Put the butter in a medium-sized saucepan and melt it over low heat. Take it off the heat and mix in the vanilla extract, sugar, and eggs until everything is well mixed. Add the flour, salt, and cocoa powder and mix just until they are combined. Add the chopped pecans and mix them in. Pour the batter into the pan that has been prepared. In a hot oven, bake for 25 to 30 minutes. Take it out of the oven and sprinkle marshmallows all over the top. Put the marshmallows back in the oven and bake for another 5 minutes, or until they are golden brown and puffed up. Melt semisweet and milk chocolate chips in a small saucepan over low heat, stirring all the time, until the mixture is smooth. Pour melted chocolate over brownies that are still warm. Let it cool down before you cut it into squares.

Prep Time: 20 minutes

Cook Time: 35 minutes

A delicious mix of soft chicken, salty prosciutto, and bright cherry tomatoes tossed with penne pasta and topped with melty cheese. This Chicken & Prosciutto Pasta Bake is a tasty and comforting meal that's great for a family dinner in.

Ingredients: 400g penne pasta. 2 chicken breasts, sliced. 100g prosciutto, chopped. 2 cups cherry tomatoes, halved. 2 cups spinach leaves. 1 cup grated mozzarella cheese. 1/2 cup grated Parmesan cheese. 2 cloves garlic, minced. 2 tablespoons olive oil. Salt and pepper to taste.

Instructions: Warm the oven up to 350F 182C. Follow the directions on the package to cook the pasta until it is al dente. Remove the water and set it aside. Put olive oil in a pan and heat it over medium-low heat. Mix in the garlic and cook until it smells good. Put in the sliced chicken breasts and cook until the chicken is no longer pink. Take it out of the pan and set it aside. Put chopped prosciutto in the same pan and cook it until it gets a little crispy. Put in the cherry tomatoes and cook them until they get soft. Put the cooked chicken back in the pan. Add spinach leaves and stir until they wilt. When the pasta is done, add it to the pan and mix it well. Add pepper and salt to taste. Put the mixture in a baking dish. On top, put mozzarella and Parmesan cheese. Put it in an oven that's already hot and bake for 20 to 25 minutes, or until the cheese melts and bubbles. If you want, you can serve it hot with fresh basil leaves on top.

Prep Time: 20 minutes

Cook Time: 25 minutes

This toasted almond ice cream is rich, creamy, and filled with the nutty flavor of toasted almonds. It's a delightful treat for any occasion, especially during hot summer days.

Ingredients: 2 cups heavy cream. 1 cup whole milk. 3/4 cup granulated sugar. 4 large egg yolks. 1 teaspoon vanilla extract. 1 cup toasted almonds, chopped.

Instructions: In a saucepan, heat the heavy cream, whole milk, and half of the sugar over medium heat until it begins to steam. In a bowl, whisk together the egg yolks and the remaining sugar until thickened and pale. Slowly pour the hot cream mixture into the egg yolks, whisking constantly to temper the eggs. Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens and coats the back of a spoon. Remove from heat and stir in the vanilla extract. Strain the mixture through a fine mesh sieve into a clean bowl. Cover and refrigerate until completely chilled, preferably overnight. Churn the mixture in an ice cream maker according to manufacturer's instructions. During the last few minutes of churning, add the chopped toasted almonds. Transfer the churned ice cream to a container, cover, and freeze until firm, about 4 hours or overnight.

Prep Time: 20 minutes

Cook Time: 15 minutes

For Football Friday, Bacon Cheeseburger Puffs are a tasty and easy-to-carry snack. Inside these puffs are tasty ground beef, cheese, and bacon, and the dough is made from flaky crescent rolls. They're great for any casual get-together or game day.

Ingredients: 1 lb ground beef. 1/2 cup diced onions. 1/2 cup diced pickles. 1 cup shredded cheddar cheese. 8 slices of bacon, cooked and crumbled. 1 can 8 oz refrigerated crescent roll dough. Salt and pepper to taste. Ketchup and mustard for dipping optional.

Instructions: Turn on your oven and heat it up to 375F 190C. Place the diced onions and ground beef in a skillet. Cook over medium-low heat until the onions are soft and the beef is browned. Add pepper and salt to taste. Remove any extra oil from the beef mixture, then add the diced pickles and shredded cheddar cheese and mix them in well. Take it off the heat. Take the crescent roll dough out of the package and cut it into 8 triangles. Put some of the beef mixture on the wide end of each triangle of crescent rolls. On top of the beef mixture, sprinkle bacon bits. Start rolling up each crescent roll from the wide end and put them on a baking sheet seam side down. The puffs should be baked in a hot oven for 12 to 15 minutes, or until they are golden brown and done all the way through. If you want, you can serve the Bacon Cheeseburger Puffs with ketchup and mustard to dip them in. Have fun with your Football Friday snack!

Prep Time: 15 minutes

Cook Time: 15 minutes

These grain-free chocolate chip cookies are perfect for anyone following a paleo diet. They're soft, chewy, and loaded with chocolatey goodness while being free from grains and refined sugar.

Ingredients: 2 cups almond flour. 1/4 cup coconut flour. 1/2 cup coconut oil, melted. 1/2 cup pure maple syrup. 1 tsp vanilla extract. 1/2 tsp baking soda. 1/4 tsp salt. 1/2 cup paleo-friendly chocolate chips.

Instructions: Turn the oven on to 350 degrees Fahrenheit 175 degrees Celsius and line a baking sheet with parchment paper. Mix together almond flour, coconut flour, baking soda, and salt in a mixing bowl. Mix the vanilla extract, maple syrup, and melted coconut oil in a different bowl. After adding the wet ingredients to the dry ingredients, thoroughly mix them together. Stir in the chocolate chips that fit the paleo diet. Spoon cookie dough into tablespoon-sized pieces and space them apart on the baking sheet that has been prepared. Using your fingers or the back of a fork, gently press each cookie flat. Bake for 10 to 12 minutes, or until the edges are golden brown, in a preheated oven. After taking them out of the oven, let the cookies cool for a few minutes on the baking sheet before moving them to a wire rack to finish cooling. Savor your mouthwatering chocolate chip cookies without grains!

Prep Time: 15 minutes

Cook Time: 10 minutes

This vegan twist on the classic stuffed celery recipe offers a delightful combination of creamy vegan cheese and crunchy walnuts. It's perfect as an appetizer or snack for gatherings or parties.

Ingredients: 8 large celery stalks. 1 cup raw walnuts, finely chopped. 1 cup vegan cream cheese. 2 tablespoons nutritional yeast. 1 tablespoon lemon juice. 1/4 teaspoon garlic powder. Salt and pepper, to taste. Fresh chives, for garnish.

Instructions: Clean and trim the celery stalks, then cut them into 4-inch pieces. Finely chop the walnuts and put them in a bowl with the vegan cream cheese, nutritional yeast, lemon juice, garlic powder, salt, and pepper. Mix everything together well. Put a little of the walnut mixture into each celery stalk and gently press it down to make sure it sticks. Add fresh chives to the top of the stuffed celery. Serve right away or put in the fridge until you're ready to serve.

Prep Time: 15 minutes

Cook Time: 0 minutes

These Drunken Aussie Beef Burgers will take you back to the tastes of Australia. Adding diced mushrooms, cheddar cheese, and beef patties that have been flavored with beer makes a juicy and flavorful burger that is great for any barbecue or get-together.

Ingredients: 1 lb ground beef. 1/4 cup beer your choice of Australian beer. 1/4 cup breadcrumbs. 1/4 cup diced onion. 1/4 cup diced mushrooms. 1/4 cup shredded cheddar cheese. 1 egg. 1/2 tsp salt. 1/2 tsp black pepper. 4 burger buns. Lettuce leaves. Tomato slices. Pickles. Ketchup and mustard for condiments.

Instructions: In a mixing bowl, combine ground beef, beer, breadcrumbs, diced onion, diced mushrooms, shredded cheddar cheese, egg, salt, and black pepper. Mix until all ingredients are well combined. Divide the mixture into 4 equal portions and shape them into burger patties. Preheat your grill or stovetop skillet over medium-high heat. Cook the burger patties for about 4-5 minutes per side, or until they reach your desired level of doneness. Toast the burger buns on the grill or in a toaster until they are lightly browned. Assemble your burgers by placing lettuce leaves, tomato slices, and pickles on the bottom bun. Add a cooked beef patty on top, and drizzle with ketchup and mustard as desired. Top with the other half of the bun. Serve your Drunken Aussie Beef Burgers hot and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

These waffles are not only easy to make but also incredibly versatile. You can customize them with your favorite toppings for a breakfast that's truly genius!

Ingredients: 2 cups all-purpose flour. 2 tablespoons granulated sugar. 1 tablespoon baking powder. 1/2 teaspoon salt. 2 large eggs. 1 3/4 cups milk. 1/2 cup vegetable oil. 1 teaspoon vanilla extract. Toppings of your choice e.g., fresh berries, whipped cream, maple syrup, powdered sugar.

Instructions: In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt. In another bowl, beat the eggs and then add the milk, vegetable oil, and vanilla extract. Mix well. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; some lumps are okay. Preheat your waffle iron according to its instructions and lightly grease it. Pour the waffle batter onto the preheated waffle iron, using the recommended amount for your specific waffle iron model. Close the waffle iron and cook until the waffles are golden brown and crisp, usually for about 3-5 minutes. Carefully remove the waffles from the iron and place them on a plate. Serve the waffles hot with your choice of toppings, such as fresh berries, whipped cream, maple syrup, or powdered sugar. Enjoy your delicious homemade waffles!

Prep Time: 10 minutes

Cook Time: 15 minutes