Muses Scans

These Low Carb Chicken Club Lettuce Wraps are a delicious and satisfying keto-friendly meal. Packed with flavor from chicken, bacon, tomatoes, and green onions, they make a perfect low-carb lunch or dinner option. The crisp iceberg lettuce adds a refreshing crunch while keeping the meal light and carb-conscious.

Ingredients: 1 lb cooked chicken breast, diced. 6 slices bacon, cooked and crumbled. 1/2 cup mayonnaise. 1/4 cup diced tomatoes. 2 tbsp chopped green onions. 1 tsp Dijon mustard. 1/2 tsp garlic powder. Salt and pepper to taste. 1 head iceberg lettuce, leaves separated.

Instructions: In a large bowl, combine diced chicken, crumbled bacon, mayonnaise, diced tomatoes, chopped green onions, Dijon mustard, and garlic powder. Season with salt and pepper to taste. Mix until well combined. Spoon the chicken mixture onto individual iceberg lettuce leaves. Wrap the lettuce leaves around the filling, securing them with toothpicks if needed. Serve immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

These Egg Breakfast Burritos are a filling and flexible way to start the day. They have a warm tortilla around scrambled eggs, colorful vegetables, and melted cheddar cheese. Great for a quick and tasty breakfast in the morning!

Ingredients: 4 large eggs. 1/4 cup milk. 1/2 cup diced bell peppers. 1/2 cup diced onions. 1/2 cup diced tomatoes. 1/2 cup shredded cheddar cheese. 4 large flour tortillas. Salt and pepper to taste. Cooking oil for sauting. Optional toppings: salsa, sour cream, avocado slices.

Instructions: Add eggs, milk, salt, and pepper to a bowl and mix them together using a whisk. Set the pan on medium-high heat and add a little cooking oil. Diced onions and bell peppers should be cooked until they get soft. After you add the diced tomatoes, saut for a few more minutes. Add the egg mix to the pan and scramble it until it's fully cooked. Put some chopped cheddar cheese on top of the eggs and wait for it to melt. You can use a separate pan or the microwave to warm up the flour tortillas. On each tortilla, put some of the egg mixture. In order to make a burrito, fold the tortilla's sides in and roll it up. Serve hot with salsa, sour cream, and avocado slices on top if you want.

Prep Time: 15 minutes

Cook Time: 10 minutes

This passionfruit and blueberry cream tart is a delicious mix of sweet blueberries, sour passionfruit, and a creamy filling all inside a buttery tart shell. It's a dessert that's great for any event because it's both light and rich.

Ingredients: 1 9-inch pre-baked tart shell. 4 ounces cream cheese, softened. 1/4 cup powdered sugar. 1/2 cup heavy cream. 1/2 teaspoon vanilla extract. 1/2 cup passionfruit pulp. 1/2 cup fresh blueberries. 1 tablespoon honey.

Instructions: In a large bowl, beat cream cheese and powdered sugar until smooth and creamy. In another bowl, whip heavy cream with vanilla extract until stiff peaks form. Gently fold whipped cream into the cream cheese mixture until well combined. Spread the cream cheese mixture evenly into the pre-baked tart shell. Top with passionfruit pulp and fresh blueberries. Drizzle honey over the top of the tart. Chill in the refrigerator for at least 2 hours before serving.

Prep Time: 20 minutes

Cook Time: 0 minutes

A delicious vegan twist on the classic Italian puttanesca sauce, loaded with savory flavors from garlic, olives, capers, and sea veggies. This pasta dish is quick to make and bursting with Mediterranean-inspired taste.

Ingredients: 1 lb spaghetti. 4 cloves garlic, minced. 1/4 cup olive oil. 1 can 14 oz diced tomatoes. 1/2 cup sliced black olives. 2 tbsp capers. 2 tbsp chopped sea veggies such as dulse or nori. 1/2 tsp red pepper flakes. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: Follow the directions on the package to cook the spaghetti until it is al dente. Turn on medium-low heat and add the olive oil to a large skillet. To the skillet, add minced garlic and red pepper flakes. Saut for one to two minutes, until the garlic smells good. Olives, capers, diced tomatoes, and sea vegetables should all be mixed in. Allow the flavors to blend for another 5 to 7 minutes. Add pepper and salt to taste. After the pasta is done, drain it and add it to the pan with the sauce. Sprinkle to mix. Serve hot with fresh parsley on top. Have fun with your tasty vegan puttanesca pasta!

Prep Time: 10 minutes

Cook Time: 15 minutes

Cream cheese makes mashed potatoes taste even better by giving them a rich, creamy texture.

Ingredients: 4 large potatoes, peeled and cubed. 1/2 cup cream cheese. 1/4 cup milk. 2 tablespoons butter. Salt and pepper to taste.

Instructions: In a pot of salted water, boil the potatoes for about 15 to 20 minutes, or until they are soft. Put the potatoes back in the pot after draining them. Put the potatoes in a pot and add cream cheese, milk, and butter. Mix and mash the potatoes until they are smooth and creamy. Add pepper and salt to taste. Enjoy while hot!

Prep Time: 10 minutes

Cook Time: 20 minutes

Southwest Salsa Burgers are a delicious twist on classic burgers. Packed with southwestern flavors like salsa, chili powder, and cumin, these burgers are juicy and full of zesty goodness. Top them with your favorite fixings for a satisfying meal.

Ingredients: 1 lb ground beef. 1/4 cup breadcrumbs. 1/4 cup diced red onion. 1/4 cup diced red bell pepper. 1/4 cup corn kernels. 1/4 cup black beans, drained and rinsed. 1/4 cup salsa. 1 tsp chili powder. 1/2 tsp cumin. Salt and pepper to taste. 4 hamburger buns. Lettuce, tomato, and cheese for topping. Optional: avocado slices for topping.

Instructions: Put the breadcrumbs, diced red onion, diced red bell pepper, corn kernels, black beans, salsa, chili powder, cumin, salt, and pepper in a large bowl. Mix the ingredients together. Mix until all the ingredients are mixed in evenly. Split the mixture in half and shape each half into a burger patty. Warm up your grill or pan on the stove over medium-high heat. The burger patties should be cooked on a grill or stove for four to five minutes on each side, or until they are done the way you like them. Put the hamburger buns on the grill or pan to toast them a little in the last minute of cooking. Put a lettuce leaf on the bottom bun of each burger, then the cooked patty, tomato slices, cheese, and, if you want, avocado slices. If you want, spread more salsa on the top bun and then put it on top of the other ingredients. Get your Southwest Salsa Burgers out of the oven and enjoy them!

Prep Time: 15 minutes

Cook Time: 10 minutes

Instead of grilled kabobs, try these oven-baked chicken kabobs instead. They are healthier and taste better. The chicken and colorful vegetables are marinated and then roasted until they are just right. This dish is great for a weeknight dinner or a party.

Ingredients: 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes. 1 red bell pepper, cut into 1-inch pieces. 1 green bell pepper, cut into 1-inch pieces. 1 red onion, cut into 1-inch pieces. 1 zucchini, sliced into 1/2-inch rounds. 1/4 cup olive oil. 2 tablespoons lemon juice. 2 cloves garlic, minced. 1 teaspoon paprika. 1 teaspoon cumin. 1/2 teaspoon dried oregano. Salt and black pepper to taste. Wooden skewers, soaked in water for 30 minutes.

Instructions: Put minced garlic, paprika, cumin, dried oregano, salt, and black pepper in a bowl. Add the lemon juice. To make the marinade, mix it well. Put the chicken cubes in a shallow dish or a plastic bag that can be closed again. Make sure the chicken is covered evenly with the marinade as you pour it over it. Cover or seal the bag and put it in the fridge for at least 30 minutes. For the best flavor, marinate overnight. Turn on your oven and heat it up to 425F 220C. On the soaked wooden skewers, alternately thread the chicken cubes that have been marinated with bell peppers, onion pieces, and zucchini slices. For easy cleanup, put the chicken kabobs on a baking sheet that has been lined with aluminum foil or parchment paper. Put the kabobs in an oven that has already been heated up. Bake them for 20 to 25 minutes, or until the chicken is done and the vegetables are soft. Halfway through cooking, turn them over. After taking the kabobs out of the oven, let them rest for a few minutes. The chicken kabobs can be served with your favorite sauce, over rice, or with salad. Enjoy your tasty chicken kabobs that you made yourself!

Prep Time: 40 minutes

Cook Time: 25 minutes

This angel hair pasta recipe is easy and tastes great. The roasted garlic and Parmesan cheese add a lot of flavor.

Ingredients: 8 oz angel hair pasta. 1 head garlic, roasted. 1/4 cup olive oil. 1/2 cup grated Parmesan cheese. 2 tablespoons chopped fresh parsley. Salt and black pepper to taste.

Instructions: Preheat the oven to 400F 200C. Slice off the top of the garlic head to expose the cloves. Drizzle with olive oil, wrap in aluminum foil, and roast for 30-35 minutes or until garlic is soft and golden brown. Cook the angel hair pasta according to package instructions until al dente. Once roasted garlic is cool enough to handle, squeeze the cloves out of the skins into a small bowl and mash into a paste. In a large skillet, heat the olive oil over medium heat. Add the roasted garlic paste and cook for 1-2 minutes. Add the cooked pasta to the skillet and toss to coat evenly with the garlic oil. Stir in grated Parmesan cheese and chopped parsley until well combined. Season with salt and black pepper to taste. Serve hot, garnished with additional Parmesan cheese and parsley if desired.

Prep Time: 10 minutes

Cook Time: 35 minutes

This Artichoke Dill Hummus is a delightful twist on traditional hummus, featuring the earthy flavors of artichoke and the freshness of dill. It's a creamy and flavorful dip that's perfect for parties, gatherings, or as a healthy snack.

Ingredients: 1 can 15 oz chickpeas, drained and rinsed. 1 can 14 oz artichoke hearts, drained. 3 tablespoons tahini. 3 tablespoons fresh lemon juice. 2 cloves garlic, minced. 2 tablespoons fresh dill, chopped. 2 tablespoons olive oil. Salt and pepper, to taste.

Instructions: Put artichoke hearts, tahini, lemon juice, and minced garlic in a food processor and blend them together. If you need to, scrape down the sides of the processor as you blend to make the mixture smooth and creamy. Add olive oil and chopped dill. Season with salt and pepper to taste. Once more, blend until all the ingredients are well mixed. Move the artichoke dill hummus to a bowl that can be used for serving. If you want, you can add more dill and a drizzle of olive oil as a garnish. You can dip your favorite snacks in it or serve it with pita bread or vegetable sticks.

Prep Time: 15 minutes

Cook Time: 0 minutes

Skillet Lemon Chicken is a quick and tasty dish that combines the sour taste of chicken with the tangy taste of lemon. It's great for a dinner during the week or for a special event.

Ingredients: 4 boneless, skinless chicken breasts. Salt and black pepper to taste. 2 tablespoons olive oil. 3 cloves garlic, minced. 1 lemon, sliced. 1/4 cup chicken broth. 2 tablespoons fresh lemon juice. 1 tablespoon honey. 1 teaspoon dried thyme. 1 teaspoon paprika. Fresh parsley, chopped for garnish.

Instructions: Season chicken breasts with salt and pepper on both sides. In a large skillet, heat olive oil over medium-high heat. Add minced garlic and cook until fragrant, about 1 minute. Place chicken breasts in the skillet and cook until golden brown on both sides, about 4-5 minutes per side. Add lemon slices to the skillet, arranging them around the chicken. In a small bowl, mix together chicken broth, lemon juice, honey, thyme, and paprika. Pour the mixture over the chicken in the skillet. Reduce heat to medium-low, cover, and let simmer for 8-10 minutes, or until chicken is cooked through and reaches an internal temperature of 165F 75C. Garnish with chopped parsley before serving.

Prep Time: 10 minutes

Cook Time: 20 minutes

Enjoy Fried Red Tomato Sandwiches, which are crispy and full of flavor. Red tomato slices that have been perfectly fried are tucked between sourdough bread. Swiss cheese, bacon, lettuce, and a zesty mayo-Dijon sauce are layered on top of the bread. A tasty new take on the classic grilled cheese sandwich.

Ingredients: 4 slices of sourdough bread. 2 large red tomatoes, sliced. 1 cup all-purpose flour. 2 eggs, beaten. 1 cup breadcrumbs. 1/2 cup grated Parmesan cheese. 1/4 cup mayonnaise. 2 tablespoons Dijon mustard. 4 slices of Swiss cheese. 4 slices of bacon, cooked. 4 lettuce leaves. Salt and pepper to taste. Oil for frying.

Instructions: Heat oil in a deep fryer or large skillet to 350F 175C. Season tomato slices with salt and pepper. In three separate bowls, place flour, beaten eggs, and a mixture of breadcrumbs and Parmesan cheese. Dredge each tomato slice in the flour, then dip in the beaten eggs, and coat with breadcrumb mixture. Fry tomato slices in the hot oil until golden brown, about 3-4 minutes per side. Drain on paper towels. In a small bowl, mix mayonnaise and Dijon mustard to create a sauce. Toast sourdough bread slices until lightly browned. Assemble sandwiches by spreading the sauce on one side of each bread slice. Layer Swiss cheese, fried tomato slices, bacon, and lettuce leaves on the bread slices. Top with the remaining bread slices to form sandwiches. Serve the Fried Red Tomato Sandwiches hot and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

Migas Tacos are a delicious and satisfying breakfast or brunch option. These tacos feature scrambled eggs with crispy tortilla chips, onions, bell peppers, and cheese, all wrapped in warm flour tortillas. They are topped with fresh cilantro and can be served with salsa and sour cream for added flavor. These Migas Tacos are a Tex-Mex favorite and a perfect way to start your day with a flavorful twist.

Ingredients: 4 large eggs. 1/4 cup milk. 1 cup crushed tortilla chips. 1/2 cup diced onion. 1/2 cup diced bell pepper. 1/4 cup diced tomatoes. 1/4 cup shredded cheddar cheese. 1/4 cup fresh cilantro, chopped. Salt and pepper to taste. 2 tablespoons vegetable oil. 4 small flour tortillas. Salsa and sour cream for serving.

Instructions: Add eggs, milk, salt, and pepper to a bowl and mix them together using a whisk. Put oil in a pan and heat it over medium-low heat. Dice the bell pepper and onion. About 3 minutes of sauting will soften the meat. Crush the tortilla chips and add them to the pan. Cook for two more minutes, stirring every now and then. Pour the egg mix over the tortilla chip mix that is already in the pan. Stir the eggs every so often while they're cooking until they're set but still a little runny. Add chopped tomatoes, cheddar cheese, and fresh cilantro, and mix well. Keep cooking for one to two more minutes, or until the cheese melts and everything is well mixed. You can warm the flour tortillas up in a different pan or for 20 seconds in the microwave. Spread the migas mix out on the tortillas, and then fold them into tacos. Put salsa and sour cream on the side and serve hot. Have fun with your Migas Tacos!

Prep Time: 15 minutes

Cook Time: 15 minutes

These chocolate almond butter fat bombs are rich and creamy, and they're great for satisfying your cravings while staying in ketosis. They're simple to make and can be kept in the freezer for a quick snack at any time.

Ingredients: 1/2 cup almond butter. 1/4 cup coconut oil. 2 tablespoons unsweetened cocoa powder. 2 tablespoons powdered erythritol or any keto-friendly sweetener. 1/2 teaspoon vanilla extract. Pinch of salt. Optional: 2 tablespoons chopped almonds or almond meal for coating.

Instructions: Put almond butter and coconut oil in a bowl that can go in the microwave. Microwave for 30 seconds at a time until melted. Until smooth, mix in the vanilla extract, cocoa powder, erythritol powder, and salt. About half of the way up each silicone mold or mini muffin tin liner should be filled with the mixture. If you want, you can coat the food with chopped almonds or almond meal. You can freeze it for 30 minutes or until it gets hard. After it has set, take it out of the molds or liners and put it in a container that won't let air in.

Prep Time: 10 minutes

Cook Time: 0 minutes

This recipe for delicious garlic shrimp is very simple to make and full of flavor. Great for a quick dinner during the week or as an appetizer for a special event.

Ingredients: 1 lb large shrimp, peeled and deveined. 4 cloves garlic, minced. 2 tbsp olive oil. Salt and pepper to taste. 1 tbsp chopped parsley. 1 lemon, sliced for garnish.

Instructions: In a large skillet, heat olive oil over medium heat. Add minced garlic and saut until fragrant, about 1 minute. Season shrimp with salt and pepper, then add them to the skillet. Cook shrimp until they turn pink and opaque, about 2-3 minutes per side. Sprinkle chopped parsley over the shrimp and toss to combine. Serve hot with lemon slices for garnish.

Prep Time: 10 minutes

Cook Time: 6 minutes

Turkey Hot Brown Sandwiches are an iconic dish from Kentucky, consisting of open-faced sandwiches stuffed with turkey, bacon, tomato, and a decadent cheese sauce. Perfectly broiled, they provide a sumptuous and cozy dinner.

Ingredients: 8 slices of turkey bacon. 4 slices of turkey breast. 4 slices of white bread. 2 cups of shredded cheddar cheese. 2 cups of milk. 4 tablespoons of unsalted butter. 1/4 cup of all-purpose flour. 1/4 teaspoon of paprika. 1/4 teaspoon of black pepper. 1/4 teaspoon of salt. 1/4 teaspoon of nutmeg. 1 tomato, sliced. 4 slices of cooked turkey bacon for topping. Fresh parsley for garnish. Paprika for garnish.

Instructions: Preheat your oven's broiler. In a saucepan over medium heat, melt the butter. Stir in the flour to make a roux, and cook for about 2 minutes until it turns golden brown. Slowly whisk in the milk to create a smooth sauce. Add paprika, black pepper, salt, and nutmeg to the sauce, stirring continuously until it thickens. Remove the sauce from heat and set it aside. Place the slices of bread on a baking sheet and toast them under the broiler until they are lightly browned on both sides. Place a slice of turkey breast on each toasted bread slice, followed by a slice of tomato and 2 slices of turkey bacon. Pour the cheese sauce over the open-faced sandwiches, covering them generously. Place the sandwiches back under the broiler until the cheese sauce is bubbly and golden brown. Remove the sandwiches from the oven and garnish each with a slice of cooked turkey bacon, fresh parsley, and a sprinkle of paprika. Serve hot and enjoy your delicious Turkey Hot Brown Sandwiches!

Prep Time: 15 minutes

Cook Time: 15 minutes

Celebrate your 21st birthday in style with a delightful wine and food pairing featuring SparkleandWine's I'm 21 Bitches Mason Jar or 21st Birthday Tumbler. This simple yet elegant spread is perfect for enjoying with friends and loved ones as you toast to this milestone moment.

Ingredients: 1 bottle of sparkling wine. Assorted cheeses such as brie, cheddar, and gouda. Crackers or baguette slices. Fresh fruits grapes, strawberries, and figs. Chocolate truffles or dark chocolate squares.

Instructions: Chill the sparkling wine in the refrigerator for at least an hour before serving. Arrange the assorted cheeses on a serving platter. Slice the baguette or prepare crackers on a separate platter. Wash and prepare the fresh fruits, arranging them decoratively on another platter. Place the chocolate truffles or dark chocolate squares in a bowl. Pour the chilled sparkling wine into the I'm 21 Bitches Mason Jar or 21st Birthday Tumbler by SparkleandWine. Serve the wine alongside the assorted cheeses, crackers, fresh fruits, and chocolate truffles. Encourage guests to mix and match the food with the wine for a delightful tasting experience.

Prep Time: 15 minutes

Cook Time: 0 minutes

This is a tasty keto-friendly version of mac and cheese that uses cauliflower instead of pasta. This dish is great for satisfying cravings while staying low-carb because it is creamy, cheesy, and comforting.

Ingredients: 1 medium head cauliflower, cut into florets. 1 cup heavy cream. 2 cups shredded cheddar cheese. 1/2 teaspoon garlic powder. Salt and pepper to taste. Chopped parsley for garnish optional.

Instructions: Preheat oven to 375F 190C. Steam cauliflower florets until tender, about 5-7 minutes. Drain well. In a saucepan, heat heavy cream over medium heat until it begins to simmer. Reduce heat to low and stir in shredded cheddar cheese until melted and smooth. Add garlic powder, salt, and pepper to taste. Stir until combined. Place steamed cauliflower in a baking dish and pour cheese sauce over the top, mixing to coat evenly. Bake in the preheated oven for 15-20 minutes, until bubbly and golden brown on top. Garnish with chopped parsley if desired before serving.

Prep Time: 15 minutes

Cook Time: 25 minutes