Malia Tater Tot

This recipe for gluten-free mac and cheese uses spiralized zucchini noodles instead of regular pasta, which makes it taste great. It tastes great and is better for you than the unhealthy option. It's creamy, cheesy, and full of flavor.

Ingredients: 4 medium zucchinis, spiralized into noodles. 2 cups shredded cheddar cheese. 1 cup milk dairy or plant-based. 2 tablespoons butter or dairy-free alternative. 2 tablespoons gluten-free all-purpose flour. 1/2 teaspoon garlic powder. Salt and pepper to taste. Chopped fresh parsley for garnish optional.

Instructions: Preheat the oven to 375F 190C. In a large skillet over medium heat, melt the butter. Add the gluten-free flour and whisk until combined to make a roux. Gradually pour in the milk, whisking constantly until smooth and thickened. Add the garlic powder, salt, and pepper to the sauce, stirring to combine. Reduce the heat to low. Add the shredded cheddar cheese to the sauce, stirring until melted and smooth. Add the spiralized zucchini noodles to the cheese sauce, stirring until well coated. Transfer the zucchini noodle mixture to a greased baking dish. Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and bubbly. Garnish with chopped fresh parsley if desired before serving.

Prep Time: 15 minutes

Cook Time: 25 minutes

This vegetable lentil soup is hearty and healthy. It's full of fiber, protein, and vitamins, so it's a great way to stay warm on cold days. It's also simple to make in the slow cooker!

Ingredients: 1 cup dried lentils. 4 cups vegetable broth. 1 onion, diced. 2 carrots, chopped. 2 celery stalks, chopped. 2 cloves garlic, minced. 1 can 14.5 oz diced tomatoes. 1 teaspoon dried thyme. 1 teaspoon dried oregano. 1/2 teaspoon ground cumin. Salt and pepper to taste. 2 cups fresh spinach leaves.

Instructions: Rinse lentils under cold water and drain. In a slow cooker, combine lentils, vegetable broth, onion, carrots, celery, garlic, diced tomatoes, thyme, oregano, cumin, salt, and pepper. Cover and cook on low for 6-8 hours or until lentils and vegetables are tender. Stir in fresh spinach leaves during the last 30 minutes of cooking. Taste and adjust seasoning if necessary before serving.

Prep Time: 15 minutes

Cook Time: 360 minutes

This easy-to-make chicken enchilada soup is packed with flavor and perfect for a comforting meal. Let your crock pot do the work for you as the delicious aroma fills your kitchen. It's a hearty dish that the whole family will love!

Ingredients: 1 lb boneless, skinless chicken breasts, diced. 1 can 14.5 oz diced tomatoes. 1 can 10 oz red enchilada sauce. 1 can 4 oz diced green chilies. 1 can 14 oz chicken broth. 1 can 15 oz black beans, drained and rinsed. 1 cup frozen corn kernels. 1 onion, diced. 2 cloves garlic, minced. 1 teaspoon ground cumin. 1 teaspoon chili powder. Salt and pepper to taste. 1 cup shredded Mexican blend cheese. Tortilla strips or chips, for serving. Fresh cilantro, chopped, for garnish.

Instructions: Put enchilada sauce, green chilies, chicken broth, black beans, corn, onion, garlic, cumin, chili powder, salt, and pepper in a slow cooker. Add the diced chicken and tomatoes. Make sure to stir everything together well. Cover and cook on low for 6 to 8 hours or high for 3 to 4 hours, until the chicken is fully cooked and the flavors are mixed. Add the shredded cheese and stir it in until it melts and is well mixed in. Serve hot with fresh cilantro and tortilla strips or chips on top.

Prep Time: 15 minutes

Cook Time: 360 minutes

This soup is great for cold days or when you want something comforting without the carbs. It's spicy and full of flavor, with tender chicken and smoky chipotle.

Ingredients: 2 cups shredded cooked chicken. 4 cups chicken broth. 1 can diced tomatoes with green chilies. 1 small onion, diced. 2 cloves garlic, minced. 1 chipotle pepper in adobo sauce, minced. 1 teaspoon ground cumin. 1 teaspoon chili powder. Salt and pepper to taste. 1/4 cup chopped cilantro. 1 avocado, diced. 1/4 cup shredded cheese optional. 1/4 cup sour cream optional.

Instructions: In a large pot, combine chicken broth, diced tomatoes, onion, garlic, chipotle pepper, cumin, and chili powder. Bring to a boil, then reduce heat and let simmer for 10 minutes. Add shredded chicken and continue to simmer for another 5 minutes. Season with salt and pepper to taste. Serve hot, garnished with chopped cilantro, diced avocado, shredded cheese, and sour cream if desired.

Prep Time: 10 minutes

Cook Time: 20 minutes

Indulge in the rich flavors of red velvet without the guilt with this Sugar-Free Red Velvet Cheesecake. Made with almond flour, cocoa powder, erythritol, and cream cheese, this decadent dessert is keto-friendly and perfect for satisfying your sweet cravings. With a creamy texture and a hint of cocoa, it's sure to be a hit at any gathering. Plus, it's easy to make and requires minimal prep time!

Ingredients: 1 cup almond flour. 1/4 cup unsweetened cocoa powder. 1/4 cup granulated erythritol. 1/4 tsp salt. 1/4 cup melted butter. 16 oz cream cheese, softened. 1/2 cup granulated erythritol. 2 large eggs. 1/4 cup sour cream. 1/4 cup heavy cream. 1 tsp vanilla extract. Red food coloring optional.

Instructions: Preheat the oven to 325F 160C. In a bowl, mix together the almond flour, cocoa powder, erythritol, and salt. Stir in the melted butter until well combined. Press the mixture into the bottom of a greased 9-inch springform pan to form the crust. In another bowl, beat the cream cheese and erythritol until smooth. Add the eggs, one at a time, beating well after each addition. Mix in the sour cream, heavy cream, and vanilla extract until smooth. If desired, add a few drops of red food coloring to achieve the desired color. Pour the cheesecake batter over the crust in the springform pan. Bake for 40-45 minutes, or until the edges are set but the center is slightly jiggly. Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour. Remove the cheesecake from the oven and let it cool completely. Refrigerate for at least 4 hours, or overnight, before serving. Slice and enjoy your sugar-free red velvet cheesecake!

Prep Time: 20 minutes

Cook Time: 45 minutes

These Summer Vegetable Sandwiches taste great and are very fresh. A spicy Chimichurri Aioli coats grilled zucchini, yellow squash, bell pepper, and red onion, which are then topped with avocado and arugula. This vegetarian sandwich is delicious and light enough for summer.

Ingredients: 1 zucchini, thinly sliced lengthwise. 1 yellow squash, thinly sliced lengthwise. 1 red bell pepper, thinly sliced. 1 red onion, thinly sliced. 2 tablespoons olive oil. Salt and pepper to taste. 8 slices whole grain bread. 1 cup arugula. 1 avocado, sliced. Chimichurri Aioli see recipe below.

Instructions: Preheat grill to medium-high heat. In a bowl, toss zucchini, yellow squash, bell pepper, and red onion with olive oil, salt, and pepper. Grill vegetables for 3-4 minutes on each side, until tender and slightly charred. Toast the slices of bread. Spread a generous amount of Chimichurri Aioli on each slice of bread. Layer grilled vegetables, arugula, and avocado slices on half of the bread slices. Top with remaining bread slices to make sandwiches. Serve immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

This Grilled California Turkey Club sandwich is a delightful combination of turkey, bacon, Swiss cheese, avocado, and tomato, all grilled to perfection on sourdough bread. It's a tasty twist on the classic club sandwich, perfect for lunch or dinner.

Ingredients: 4 slices sourdough bread. 8 slices cooked turkey breast. 4 slices cooked bacon. 4 slices Swiss cheese. 1 avocado, sliced. 1 tomato, sliced. 1/4 cup mayonnaise. 2 tablespoons Dijon mustard. 2 tablespoons olive oil.

Instructions: On one side of each piece of bread, spread mayonnaise. Put turkey, bacon, Swiss cheese, avocado, and tomato on two slices of bread. Place the last few slices of bread on top, mayo side down. Use olive oil to cover the outside of the sandwiches. Place the pan on medium heat. Put the sandwiches in the pan and cook for three to four minutes on each side, until the bread is golden brown and the cheese melts. Take it off the heat, cut it in half, and serve.

Prep Time: 15 minutes

Cook Time: 8 minutes

These Kimchi Dumplings are a delightful blend of spicy kimchi and savory pork encased in a crispy wrapper. Perfect for a quick snack or appetizer.

Ingredients: 1 cup finely chopped kimchi. 1/2 cup ground pork. 2 cloves garlic, minced. 1 teaspoon ginger, minced. 2 green onions, finely chopped. 1 tablespoon soy sauce. 1 teaspoon sesame oil. 1/2 teaspoon sugar. 1/4 teaspoon black pepper. 1 package dumpling wrappers. Water for sealing dumplings. Vegetable oil for pan-frying.

Instructions: In a mixing bowl, combine the chopped kimchi, ground pork, minced garlic, minced ginger, chopped green onions, soy sauce, sesame oil, sugar, and black pepper. Mix well to create the dumpling filling. Take a dumpling wrapper and place a spoonful of the kimchi-pork filling in the center. Dip your finger in water and wet the edges of the wrapper to help seal it. Fold the wrapper in half to create a half-moon shape, and then pleat and crimp the edges to seal the dumpling. Repeat this process with the remaining wrappers and filling. Heat a non-stick skillet over medium heat and add a small amount of vegetable oil. Place the dumplings in the skillet, making sure they don't touch each other. Cook the dumplings for 2-3 minutes until the bottoms become golden brown. Pour about 1/4 cup of water into the skillet and immediately cover it with a lid. Steam the dumplings for 5-7 minutes until the wrappers become translucent and the filling is cooked through. Remove the lid and let the dumplings continue cooking until any remaining water evaporates, and the bottoms crisp up again. Serve the kimchi dumplings hot with your choice of dipping sauce. Enjoy your delicious homemade kimchi dumplings!

Prep Time: 30 minutes

Cook Time: 15 minutes

With this simple waffle mix recipe, you can make tasty Belgian waffles at home. Great for a treat at breakfast or brunch on the weekend!

Ingredients: 2 cups all-purpose flour. 1/4 cup 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.

Instructions: In a large mixing bowl, whisk together the flour, 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. Do not overmix; it's okay if there are a few lumps. Preheat your waffle iron according to the manufacturer's instructions and lightly grease it if necessary. Pour the waffle batter onto the hot waffle iron and close the lid. Cook until the waffles are golden brown and crisp. Serve the homemade Belgian waffles with your favorite toppings such as fresh berries, whipped cream, or maple syrup.

Prep Time: 10 minutes

Cook Time: 15 minutes

These Keto Super Bowl Bites are tasty and great for snacking on game day. They're simple to make and will satisfy your hunger without making you break your diet.

Ingredients: 1 lb ground beef. 1/2 cup shredded cheddar cheese. 1/4 cup chopped green onions. 1/4 cup diced tomatoes. 1/4 cup diced bell peppers. 1 tsp garlic powder. 1 tsp onion powder. Salt and pepper to taste. Guacamole, for serving optional. Sour cream, for serving optional.

Instructions: Warm the oven up to 190C 375F. Break up the ground beef and add it to a bowl. Add the green onions, tomatoes, bell peppers, garlic powder, onion powder, salt, and pepper. Roll the dough into small balls that are easy to eat and place them on a baking sheet that has been lined with parchment paper. Bake the bites for 15 to 20 minutes, or until they are golden brown and cooked all the way through. If you want, you can serve it hot with guacamole and sour cream on the side.

Prep Time: 15 minutes

Cook Time: 20 minutes

This spicy avocado pita is a delightful vegan dish packed with flavor and nutrients. Creamy mashed avocados seasoned with zesty lime juice and spices are paired with crisp lettuce, juicy tomatoes, and tangy red onions, all stuffed into warm whole wheat pitas. It's a quick and easy meal that's perfect for lunch or dinner.

Ingredients: 2 ripe avocados, mashed. 1 tablespoon lime juice. 1/4 teaspoon salt. 1/4 teaspoon black pepper. 1/4 teaspoon garlic powder. 1/4 teaspoon chili powder. 1/4 teaspoon cumin. 2 whole wheat pitas, halved and warmed. 1 cup shredded lettuce. 1/2 cup diced tomatoes. 1/4 cup diced red onion. Hot sauce, to taste.

Instructions: Add the mashed avocados to a bowl and mix them with the lime juice, salt, pepper, garlic powder, chili powder, and cumin until everything is well mixed. Place some of the avocado mixture in the middle of each warmed pita half. Diced tomatoes, red onion, and lettuce should be put on top. Depending on your taste, drizzle with hot sauce. Serve right away and enjoy!

Prep Time: 10 minutes

Cook Time: 0 minutes

Oven-baked chicken stock is a flavorful base for soups, stews, and sauces. Roasting the ingredients adds depth and richness to the stock.

Ingredients: 2 lbs chicken bones. 1 onion, quartered. 2 carrots, chopped. 2 celery stalks, chopped. 2 garlic cloves, smashed. 1 bay leaf. 1 teaspoon peppercorns. Water, as needed.

Instructions: Preheat oven to 400F 200C. Place chicken bones, onion, carrots, celery, and garlic on a baking sheet. Roast in the oven for 45 minutes, or until the bones are golden brown. Transfer the roasted ingredients to a large pot. Add bay leaf, peppercorns, and enough water to cover all ingredients. Bring to a boil, then reduce heat and simmer uncovered for 3-4 hours. Skim off any foam or impurities that rise to the surface. Strain the stock through a fine mesh sieve or cheesecloth. Let cool and store in containers in the refrigerator for up to 1 week, or freeze for longer storage.

Prep Time: 15 minutes

Cook Time: 210 minutes

Indulge in the crazy delicious blend of flavors and textures in these cranberry walnut chocolate chip cookies. The combination of tart cranberries, rich chocolate chips, and crunchy walnuts will leave you craving for more.

Ingredients: 1 cup butter, softened. 1 cup granulated sugar. 1 cup brown sugar, packed. 2 eggs. 1 teaspoon vanilla extract. 2 cups all-purpose flour. 1 teaspoon baking soda. 1/2 teaspoon salt. 1 cup rolled oats. 1 cup dried cranberries. 1 cup chocolate chips. 1 cup chopped walnuts.

Instructions: Preheat the oven to 350F 175C. In a large bowl, cream together the butter, granulated sugar, and brown sugar until smooth. Beat in the eggs, one at a time, then stir in the vanilla. In a separate bowl, combine the flour, baking soda, and salt; gradually add this to the butter mixture and mix well. Stir in the rolled oats, dried cranberries, chocolate chips, and chopped walnuts. Drop rounded tablespoons of dough onto ungreased baking sheets. Bake for 10 to 12 minutes, or until cookies are golden brown. Remove from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.

Prep Time: 20 minutes

Cook Time: 12 minutes

Breakfast burritos with sausage are a great way to start the day. These burritos are a tasty and filling way to start the day. They are made with seasoned pork sausage, scrambled eggs, colorful vegetables, and melted cheese.

Ingredients: 1 lb ground pork sausage. 1 tablespoon vegetable oil. 1 small onion, finely chopped. 1 bell pepper, diced. 1 jalapeo, seeded and minced. 8 large eggs, beaten. Salt and pepper to taste. 1 cup shredded cheddar cheese. 4 large flour tortillas. Salsa and sour cream for serving.

Instructions: The ground pork sausage should be cooked in a pan over medium-low heat until it turns brown. Get rid of the extra grease. The chopped onion, bell pepper, and jalapeo should be sauted in vegetable oil until they get soft. Move some of the vegetables to one side of the pan and add the beaten eggs to the other side. Add the vegetables to the scrambled eggs and cook them all the way through. Add pepper and salt to taste. Add the crumbled cheddar cheese to the egg mix and mix it in until it melts. You can use a dry skillet or the microwave to warm up the flour tortillas. Put some of the sausage and egg mix on each tortilla. Wrap the tortilla around the filling and fold the sides over. Then roll it up like a burrito. Slaw and sour cream should be put on the side of the sausage breakfast burritos. These Sausage Breakfast Burritos are a tasty and filling way to start the day.

Prep Time: 15 minutes

Cook Time: 15 minutes

Enjoy apple and bacon-stuffed pork loin, which is both savory and sweet. This dish tastes great and is great for a family dinner or a special event.

Ingredients: 1 pork loin, butterflied. Salt and pepper to taste. 1 tablespoon olive oil. 1 onion, finely chopped. 2 cloves garlic, minced. 1 cup breadcrumbs. 1 apple, peeled, cored, and diced. 6 slices bacon, cooked and crumbled. 1/2 cup dried cranberries. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. 1/2 cup chicken broth. 1/4 cup apple cider. 2 tablespoons Dijon mustard. Fresh parsley for garnish.

Instructions: Warm the oven up to 190C 375F. Add salt and pepper to the pork loin that has been butterfly-shaped. Put olive oil in a pan and heat it over medium-low heat. Add onions and garlic and cook them until they get soft. Diced apple, crumbled bacon, cranberries, thyme, and rosemary should all be mixed together in a bowl. Put the breadcrumb mixture on top of the pork loin that has been butterfly-shaped. Use kitchen twine to hold the pork loin together as you roll it up tight. In a baking dish, put the rolled pork loin. Mix chicken broth, apple cider vinegar, and Dijon mustard in a small bowl with a whisk. Cover the pork loin with the sauce. Put the food in an oven that has already been heated for 40 to 45 minutes, or until the internal temperature reaches 145F 63C. Take it out of the oven and let it cool for 10 minutes before cutting it. Before serving, sprinkle with fresh parsley.

Prep Time: 20 minutes

Cook Time: 45 minutes

A flavorful and creamy coconut curry chickpeas recipe made effortlessly in the Instant Pot. Perfect for a quick and delicious weeknight meal.

Ingredients: 1 can 15 oz chickpeas, drained and rinsed. 1 can 14 oz coconut milk. 1 cup diced tomatoes. 1 onion, finely chopped. 3 cloves garlic, minced. 1 tablespoon ginger, grated. 2 tablespoons curry powder. 1 teaspoon turmeric. 1 teaspoon cumin. 1/2 teaspoon cayenne pepper adjust to taste. Salt and pepper to taste. 2 tablespoons vegetable oil. Fresh cilantro for garnish. Cooked rice for serving.

Instructions: On the Instant Pot, press "Saute" to heat up the oil. Put in the minced garlic, chopped onion, and grated ginger. Cook until the onion is clear. Place the cayenne pepper, curry powder, turmeric, and cumin in the pan. Make sure to mix the onions well with the spices. Add the coconut milk and mix it in. Fry the chickpeas and tomatoes until they are soft. Add pepper and salt. Get out of "Saute" mode. Set the vent to "Sealing" and press "Pressure Cook" for 8 minutes. Then, close the Instant Pot lid. After the food is done cooking, let the pressure go down naturally for 5 minutes. Then, manually let out any remaining pressure. Take off the lid and mix the curry around. If you need to, change the seasoning. Put it on top of cooked rice and top with fresh cilantro. Have fun with your quick and tasty Instant Pot Coconut Curry Chickpeas!

Prep Time: 15 minutes

Cook Time: 8 minutes

These Rocky Road Red Velvet Cupcakes are a delightful twist on the classic red velvet cupcake. They are moist, rich, and adorned with the delicious combination of mini marshmallows, chopped walnuts, and chocolate chips, making them a decadent treat for any occasion.

Ingredients: 1 1/2 cups all-purpose flour. 1 1/2 cups granulated sugar. 1/2 cup unsalted butter, softened. 1/4 cup unsweetened cocoa powder. 2 eggs. 1 cup buttermilk. 1 tsp white vinegar. 1 tsp vanilla extract. 1 tsp baking soda. 1 tsp salt. 1 oz red food coloring. 1/2 cup mini marshmallows. 1/2 cup chopped walnuts. 1/2 cup semi-sweet chocolate chips.

Instructions: Warm up your oven to 350F 175C and put cupcake liners in a muffin tin. Put the flour, cocoa powder, baking soda, and salt in a medium-sized bowl and mix them together. Put away. Put the softened butter and granulated sugar in a large bowl and mix them together until they are light and fluffy. One at a time, add the eggs and beat well after each one. The red food coloring and vanilla extract should be mixed in well. Slowly add the dry ingredients to the wet ingredients, mixing them in with buttermilk every so often. Start with the dry ingredients and end with the buttermilk. Don't mix any further than that. To make the fizzing sound, mix the baking soda and white vinegar in a small bowl. Then, quickly fold it into the cupcake batter. Fill each cupcake liner about two thirds of the way to the top with batter. It's done when a toothpick stuck in the middle of a cupcake comes out clean after 18 to 20 minutes of baking. After taking the cupcakes out of the oven, let them cool for 5 minutes in the pan. Then, move them to a wire rack to cool all the way down. Put mini marshmallows, chopped walnuts, and semisweet chocolate chips on top of the cupcakes once they are completely cool. For extra chocolatey fun, you can drizzle some melted chocolate over the toppings if you want to. We hope you enjoy your Rocky Road Red Velvet Cupcakes.

Prep Time: 20 minutes

Cook Time: 18-20