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A low-carb twist on the classic Philly Cheesesteak, this casserole is packed with savory flavors and creamy goodness, making it a satisfying keto-friendly meal.

Ingredients: 1 lb thinly sliced roast beef. 2 bell peppers, thinly sliced. 1 onion, thinly sliced. 8 oz cream cheese, softened. 1/2 cup mayonnaise. 1 cup shredded mozzarella cheese. 1/2 cup beef broth. 2 cloves garlic, minced. 1 tsp Worcestershire sauce. 1/2 tsp salt. 1/4 tsp black pepper. 1 tbsp olive oil.

Instructions: Warm the oven up to 175F 350C. Put olive oil in a pan and heat it over medium-low heat. Put in the garlic, onion, and bell pepper. For about 5 minutes, or until softened, saut. Place sliced roast beef in the pan and cook until hot all the way through. Put cream cheese, mayonnaise, beef broth, Worcestershire sauce, salt, and pepper in a bowl and mix them together. Spread half of the cream cheese mix across the bottom of a baking dish. Put the cooked beef and vegetable mix on top of the cream cheese. Cover the beef and vegetables with the rest of the cream cheese mixture. Add shredded mozzarella cheese on top. After the oven is hot, bake for 20 to 25 minutes, or until bubbly and golden brown. Allow it to cool a bit before serving.

Indulge in these decadent chocolate-stuffed pudding cookies made in a muffin tin! These vegan delights are perfect for satisfying your sweet cravings.

Ingredients: 1 cup all-purpose flour. 1/2 cup cocoa powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup vegan butter, softened. 1/2 cup brown sugar. 1/4 cup granulated sugar. 1/4 cup unsweetened applesauce. 1 teaspoon vanilla extract. 1/2 cup vegan chocolate chips. 1/4 cup vegan chocolate chunks.

Instructions: Set the oven to 350F 175C and heat it up. Mix flour, cocoa powder, baking soda, and salt in a bowl with a whisk. Mix vegan butter, brown sugar, and granulated sugar in a different bowl until the mixture is smooth. When you add the applesauce and vanilla extract to the creamed mixture, make sure to mix it well. Slowly add the dry ingredients to the wet mixture while stirring all the time. Add vegan chocolate chunks and chips and mix them in. Cut the dough into small pieces and press them into discs. Put a square of vegan chocolate in the middle of each disc, and then fold the dough over to cover the chocolate. Put each stuffed dough ball into a muffin tin that has been greased. Put the cookies in the oven for 12 to 15 minutes, or until they are set. Take them out of the oven and let them cool down a bit before you serve them.

These Chili Honey Roasted Sweet Potatoes are a delicious side dish or snack with a perfect balance of sweet, spicy, and tangy flavors. The honey caramelizes beautifully in the oven, creating a sticky glaze that coats the tender sweet potatoes.

Ingredients: 2 large sweet potatoes, peeled and diced. 2 tablespoons honey. 1 tablespoon olive oil. 1 teaspoon chili powder. 1/2 teaspoon salt. 1 lime, juiced.

Instructions: Turn on the oven and heat it up to 400F 200C. Honey, olive oil, chili powder, and salt should all be mixed together in a small bowl. On a baking sheet with parchment paper on it, put diced sweet potatoes. Pour the honey mixture over the sweet potatoes and toss them to cover them all. Put the sweet potatoes in an oven that has already been heated and roast them for 25 to 30 minutes, stirring them once or twice during that time. When the sweet potatoes are done, take them out of the oven and drizzle lime juice over them.

Enjoy a delicious twist on the classic BLT sandwich by using savory cheddar waffles as the bread. Add a fried egg to make it even more satisfying. Perfect for brunch or a hearty breakfast!

Ingredients: 2 cups all-purpose flour. 1 tablespoon sugar. 1 tablespoon baking powder. 1/2 teaspoon salt. 2 large eggs. 1 3/4 cups milk. 1/2 cup shredded cheddar cheese. 4 slices bacon, cooked and crumbled. 4 large eggs, fried. Lettuce leaves. Sliced tomatoes. Mayonnaise. Butter for greasing waffle iron.

Instructions: Whisk the flour, sugar, baking powder, and salt together in a large bowl. Beat the two eggs in a different bowl, then add the milk and mix well. Add the wet ingredients to the dry ones and mix them together just until they are mixed. The cheddar cheese shreds and bacon bits should be carefully mixed in. Warm up your waffle iron and put butter on it. Fill the waffle iron with batter until it's full. Cover it with the lid and cook until the waffle is golden brown and crispy. Fry the four eggs in a separate pan until they are done the way you like them while the waffles are cooking. After the waffles are done, put them on a plate and put together your sandwiches. One side of each waffle should have mayonnaise on it. To make a sandwich, put lettuce, tomato slices, a fried egg, and another waffle on top. If you need to, use toothpicks to hold the sandwich together, and serve it hot.

These Keto Korean BBQ Marinated Spare Ribs taste great and are great for a low-carb meal. There are savory, sweet, and sour notes in the marinade that make the ribs irresistible for anyone on a ketogenic diet who loves BBQ.

Ingredients: 2 lbs spare ribs. 1/4 cup soy sauce or tamari for gluten-free. 2 tbsp sesame oil. 2 tbsp erythritol or preferred low-carb sweetener. 2 cloves garlic, minced. 1 inch ginger, grated. 2 tbsp rice vinegar. 1 tbsp sesame seeds. 1 tbsp green onions, chopped. 1 tsp red pepper flakes optional.

Instructions: Soy sauce, sesame oil, erythritol, ginger, garlic, rice vinegar, and red pepper flakes should all be mixed together in a bowl. Pour the marinade over the spare ribs that are in a large bag that can be closed again. Close the bag and rub the ribs together to cover them evenly. Put it in the fridge for at least two hours, or overnight for the best taste. Warm the grill up to a medium-high level. Take the spare ribs out of the marinade and throw away the extra marinade. As long as the spare ribs are cooked all the way through and have a little char on each side, they're ready to eat. Before serving, top with chopped green onions and sesame seeds.

Transform your traditional fall soup into a hearty main dish with this slow cooker recipe. Tender beef stew meat, nutritious vegetables, and wholesome barley come together in a rich and flavorful broth that's perfect for chilly autumn evenings.

Ingredients: 1 lb beef stew meat, cubed. 3 cups beef broth. 1 onion, diced. 2 carrots, sliced. 2 potatoes, cubed. 1 cup diced tomatoes. 1/2 cup pearl barley. 2 cloves garlic, minced. 1 tsp dried thyme. 1 tsp dried rosemary. Salt and pepper to taste. 2 tbsp olive oil.

Instructions: In a skillet, heat olive oil over medium-high heat. Brown the beef stew meat in the skillet, about 5 minutes. Transfer the browned meat to the slow cooker. Add all remaining ingredients to the slow cooker. Stir well to combine. Cover and cook on low for 8 hours or on high for 4 hours, until beef is tender and flavors are melded. Adjust seasoning with salt and pepper if needed. Serve hot, garnished with fresh herbs if desired.

A tasty, healthy, vegan, and gluten-free recipe that combines the great tastes of pineapple and quinoa in a pineapple boat. Great for a meal with a tropical theme!

Ingredients: 1 whole pineapple. 1 cup cooked quinoa. 1/2 cup diced pineapple chunks. 1/2 cup diced red bell pepper. 1/2 cup diced green bell pepper. 1/2 cup frozen peas. 1/2 cup diced carrots. 2 cloves garlic, minced. 2 tablespoons gluten-free soy sauce. 1 tablespoon sesame oil. 1 tablespoon olive oil. Salt and pepper to taste. Chopped cilantro for garnish.

Instructions: Cut the pineapple in half down the middle and scoop out the inside, but don't touch the pineapple boat. Put the pineapple boats with holes in them aside. Set olive oil on medium heat in a large pan. Add the minced garlic and cook until it smells good. After you add the carrots, cook for two to three minutes or until they start to get soft. Add the frozen peas, peas that have been frozen, and pineapple chunks that have been diced. Keep cooking for two to three minutes more, until the vegetables are soft. Put the cooked quinoa in the pan and stir-fry it with the vegetables for two to three minutes, until everything is well mixed. Add sesame oil and gluten-free soy sauce. Give it a good stir to coat the quinoa and vegetables evenly. Add pepper and salt to taste. Spoon the pineapple-fried quinoa into the pineapple boats that have been hollowed out. Add chopped cilantro on top and serve hot. Pineapple fried quinoa in a pineapple boat is a healthy food that you should enjoy!

You can make this vegan version of the traditional Low Country Boil without the shrimp. Instead, it has hearty vegetables and vegan sausage that make the dish filling and tasty.

Ingredients: 4 ears of corn, halved. 1 pound baby potatoes. 1 pound vegan sausage links, sliced. 1 pound large mushrooms. 1 onion, quartered. 4 cloves garlic, minced. 2 lemons, halved. 4 bay leaves. 1/4 cup Old Bay seasoning. Salt to taste. 1/2 cup chopped parsley, for garnish.

Instructions: Add Old Bay seasoning, bay leaves, and salt to a large pot of water. Then bring the pot to a boil. After you add the onions and potatoes, cook for 10 minutes. Corn, mushrooms, garlic, lemons, and vegan sausage should all be added. After 10 minutes, or until the potatoes are soft, turn off the heat. Take the cooked food off the heat and put it on a serving platter. Add chopped parsley as a garnish before serving.