Puckrachel

This Keto Green Bean Chicken Stir Fry is a quick and easy low-carb meal that kids will love. The garlic, ginger, and soy sauce give it a lot of flavor, and the green beans give it a healthy crunch. It's great for busy weeknights!

Ingredients: 1 lb chicken breast, thinly sliced. 2 cups green beans, trimmed and cut into bite-sized pieces. 2 cloves garlic, minced. 2 tablespoons soy sauce or tamari sauce. 1 tablespoon sesame oil. 1 tablespoon olive oil. 1 teaspoon ginger, minced. Salt and pepper to taste. Optional: sesame seeds for garnish.

Instructions: In a large skillet, heat olive oil over medium-high heat. Add minced garlic and ginger, saut for 1-2 minutes until fragrant. Add sliced chicken breast to the skillet, season with salt and pepper, and cook until browned and cooked through, about 5-7 minutes. Remove chicken from the skillet and set aside. In the same skillet, add green beans and cook for 4-5 minutes until they begin to soften but are still crisp. Return the chicken to the skillet with the green beans. Pour soy sauce or tamari sauce and sesame oil over the chicken and green beans, stir to combine and cook for an additional 2-3 minutes until heated through. Garnish with sesame seeds if desired. Serve hot and enjoy!

Prep Time: 10 minutes

Cook Time: 15 minutes

Kool Aid slushies and a little sugar were used to make these cool and tasty popsicles.

Ingredients: 2 cups prepared Kool Aid slushie. 1/4 cup granulated sugar. 1/4 cup water.

Instructions: Put sugar and water in a small saucepan. Stir the sugar into the water over medium heat to make a simple syrup. Wait until the simple syrup is cool enough to touch. Make the Kool Aid slushie and pour it into popsicle molds, leaving some space at the top for it to grow. Carefully pour the cooled simple syrup into the molds, making sure that it covers all of them. Put in the popsicle sticks and freeze for 4 to 6 hours, or until solid. Run the molds under warm water for a few seconds to help the popsicles come out of the molds after they are frozen. Have fun with your homemade Kool Aid Slushie Pops!

Prep Time: 10 minutes

Cook Time: 0 minutes

Delight in the airy crispness of meringue cookies with a luscious salted caramel twist. These cookies are an elegant blend of sweetness and a hint of salt, making them a perfect treat for any occasion.

Ingredients: 3 large egg whites. 1/4 teaspoon cream of tartar. 3/4 cup granulated sugar. 1 teaspoon vanilla extract. 1/2 cup salted caramel sauce. 1 cup confectioners' sugar. 1 cup almond flour. 1/4 teaspoon salt.

Instructions: Warm the oven up to 225F 110C and put parchment paper on a baking sheet. Mix the egg whites and cream of tartar in a dry, clean bowl. Beat them until soft peaks form. Slowly add the granulated sugar while beating the mixture until stiff, shiny peaks form. The vanilla extract and 1/4 cup of salted caramel sauce should be added slowly. Sift the confectioners' sugar, almond flour, and salt together in a different bowl. Carefully fold the dry ingredients into the meringue until everything is just mixed. Put the meringue mixture into a piping bag with a star-shaped tip. Place small swirls, two to four inches apart, on the baking sheet that has been prepared. Put the cookies in an oven that has already been heated for about an hour and a half to two hours, or until they feel dry to the touch. Turn off the oven and let the cookies cool all the way down inside. With care, take the cookies off the parchment paper once they are cool. As a finishing touch, drizzle the cookies with the rest of the salted caramel sauce. Serve these tasty salted caramel meringue cookies and enjoy them!

Prep Time: 30 minutes

Cook Time: 120 minutes