Ryan Barr

Delicious and easy Slow Cooker Garlic Lemon Butter Artichokes that are tender and full of flavor. Perfect as an appetizer or side dish.

Ingredients: 4 large artichokes, cleaned and trimmed. 1/2 cup unsalted butter, melted. 4 cloves garlic, minced. Juice of 2 lemons. 1 cup vegetable broth. Salt and pepper to taste. Chopped fresh parsley for garnish.

Instructions: Melt the butter and add the garlic and lemon juice to a small bowl. Cut off the stem and the top quarter of each artichoke. Cut off any tough leaves on the outside. The artichoke leaves should be spread out, and the garlic lemon butter mixture should be poured over and into the leaves. Put the artichokes in the slow cooker and cover them with vegetable broth. Add pepper and salt. Turn the heat down to low, cover, and cook for 6 to 8 hours, or until the artichokes are soft. After the artichokes are done, take them out of the slow cooker, put them on a serving dish, and drizzle them with more garlic lemon butter. Before serving, sprinkle with chopped fresh parsley.

Prep Time: 15 minutes

Cook Time: 360 minutes

This delicious pork loin, roasted to perfection, is infused with the aromatic flavors of fresh rosemary and garlic in this Paleo recipe. This filling and tasty dish is ideal for any Paleo dinner.

Ingredients: 1.5 lbs pork loin. 4 cloves garlic, minced. 2 tbsp fresh rosemary, chopped. 2 tbsp olive oil. Salt and pepper to taste.

Instructions: Set oven temperature to 375F 190C. To make a paste, combine chopped rosemary, olive oil, minced garlic, salt, and pepper in a small bowl. Make sure the pork loin is evenly coated by rubbing the paste all over it. The pork loin can be put on a baking sheet or in a roasting pan. Roast for 25 to 30 minutes in a preheated oven, or until the internal temperature reaches 145F 63C, or until done to your preference. Take it out of the oven and give it five to ten minutes to rest before slicing. Enjoy your flavorful Roasted Pork Loin with Garlic and Rosemary while it's hot!

Prep Time: 10 minutes

Cook Time: 30 minutes

Indulge in the warmth of this savory Roasted Tomato Soup complemented by crispy Tomato Parmesan Croutons. A recipe by Tartlette that brings together the goodness of roasted tomatoes and the delightful crunch of Parmesan-infused croutons.

Ingredients: 6 large tomatoes, halved. 1 onion, chopped. 3 cloves garlic, minced. 2 carrots, diced. 2 tablespoons olive oil. 4 cups vegetable broth. 1 teaspoon dried thyme. Salt and pepper to taste. 1 cup heavy cream. For Tomato Parmesan Croutons:. 2 cups bread cubes. 1/2 cup grated Parmesan cheese. 2 tablespoons olive oil. 1 teaspoon dried oregano.

Instructions: Preheat oven to 400F 200C. Place halved tomatoes on a baking sheet, cut side up. Sprinkle chopped onion, minced garlic, and diced carrots over the tomatoes. Drizzle with olive oil and season with salt, pepper, and dried thyme. Roast in the oven for 45 minutes or until tomatoes are caramelized. Transfer roasted vegetables to a blender and blend until smooth. In a large pot, combine the vegetable broth and blended tomato mixture. Simmer over medium heat for 15 minutes. Stir in heavy cream and continue to simmer for an additional 5 minutes. For Tomato Parmesan Croutons: In a bowl, toss bread cubes with Parmesan, olive oil, and dried oregano. Spread the coated cubes on a baking sheet and toast in the oven until golden brown. Serve the roasted tomato soup hot, topped with Tomato Parmesan Croutons. Enjoy the rich flavors of this comforting soup!

Prep Time: 20 minutes

Cook Time: 60 minutes

This bright and light parsley lemon pesto pasta from Giada De Laurentiis is a great way to change up regular pesto pasta. Fresh parsley, tangy lemon, crunchy pine nuts, and salty Parmesan all come together to make a bright and flavorful sauce that goes well with your favorite pasta.

Ingredients: 2 cups fresh parsley leaves, packed. 1/2 cup grated Parmesan cheese. 1/4 cup toasted pine nuts. 2 cloves garlic. Zest of 1 lemon. Juice of 1 lemon. 1/2 cup extra-virgin olive oil. Salt and freshly ground black pepper, to taste. 12 ounces pasta of your choice.

Instructions: Put parsley, Parmesan cheese, pine nuts, garlic, lemon zest, and lemon juice in a food processor and blend them together. To make rough chops, pulse the food. Slowly add the olive oil while the food processor is running until the mixture is smooth and well mixed. Add pepper and salt to taste. Follow the directions on the package to cook the pasta until it is al dente. Save 1/2 cup of the pasta water, and then drain the pasta. Toss the cooked pasta with the parsley lemon pesto that you made earlier. If the sauce gets too thick, add some of the pasta water that you saved. If you want, you can serve it hot with extra Parmesan cheese and freshly ground black pepper on top.

Prep Time: 15 minutes

Cook Time: 15 minutes

A creamy and hearty chowder packed with tender white fish, succulent shrimp, and crispy bacon, all simmered together in a rich seafood broth. This keto-friendly version swaps out potatoes for cauliflower to keep it low-carb.

Ingredients: 1 lb white fish fillets, diced. 1/2 lb shrimp, peeled and deveined. 4 strips bacon, diced. 1 medium onion, diced. 2 cloves garlic, minced. 1 cup cauliflower florets. 1 cup chopped celery. 1 cup chopped bell pepper. 2 cups seafood broth. 1 cup heavy cream. 2 tablespoons butter. 1/2 teaspoon dried thyme. Salt and pepper to taste. Chopped parsley for garnish.

Instructions: Cook the bacon in a big pot over medium-low heat until it gets crispy. Take the bacon out of the pot and set it aside. Leave the bacon fat in the pot. Put butter in the pot and cook the bell pepper, onions, garlic, and celery until they are soft. Add the cauliflower florets and stir them in. Cook for two more minutes. Put in the seafood broth and raise the heat. Put in the diced fish fillets and let it cook for 5 to 7 minutes, until it's fully cooked. Add the shrimp and stir it in. Cook for three to four more minutes, until the shrimp is pink and opaque. Turn down the heat and add the salt, pepper, heavy cream, and dried thyme. Keep cooking for five more minutes. Check the seasoning and make changes if needed. Serve hot with chopped parsley and crispy bacon on top.

Prep Time: 15 minutes

Cook Time: 25 minutes

A delightful twist on the classic chicken salad, these chicken salad burgers are packed with flavor and served in a burger bun for a satisfying meal.

Ingredients: 1 pound ground chicken. 1/4 cup breadcrumbs. 1/4 cup finely chopped celery. 1/4 cup finely chopped red onion. 2 tablespoons mayonnaise. 1 teaspoon Dijon mustard. 1/2 teaspoon garlic powder. 1/2 teaspoon dried parsley. Salt and pepper to taste. 4 hamburger buns. Lettuce leaves. Sliced tomatoes. Sliced red onion. Pickles optional.

Instructions: In a mixing bowl, combine the ground chicken, breadcrumbs, chopped celery, chopped red onion, mayonnaise, Dijon mustard, garlic powder, dried parsley, salt, and 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 a grill pan over medium-high heat. Grill the chicken salad burgers for about 5-6 minutes per side or until they are cooked through and have nice grill marks. Toast the hamburger buns on the grill for a minute or two until they are lightly browned. Assemble your burgers by placing a lettuce leaf on the bottom bun, followed by the chicken salad burger patty, sliced tomatoes, sliced red onion, and pickles if desired. Top with the other half of the bun. Serve your delicious chicken salad burgers with your favorite side dishes and enjoy!

Prep Time: 15 minutes

Cook Time: 12 minutes

A lovely spring dessert with layers of rich strawberry mousse and graham cracker crumbs, and a touch of mint for a fresh touch.

Ingredients: 2 cups fresh strawberries, hulled and diced. 1/2 cup granulated sugar. 1 tablespoon lemon juice. 2 cups heavy cream. 1/2 cup powdered sugar. 1 teaspoon vanilla extract. 1 cup graham cracker crumbs. Fresh mint leaves for garnish.

Instructions: Add the fresh strawberries, sugar, and lemon juice to a blender and blend until smooth. Put away. Mix the powdered sugar, vanilla extract, and heavy cream in a large bowl. Whip the mixture until stiff peaks form. Mix the strawberry puree into the whipped cream slowly until everything is well mixed. Put graham cracker crumbs in serving bowls or glasses and layer strawberry mousse on top of them. Start with the mousse on the bottom. Add more layers until the glasses are full, and then put a dollop of strawberry mousse on top to finish. Put the parfaits in the fridge for at least two hours so they can set. Put fresh mint leaves on top before serving. Enjoy this Strawberry Mousse Parfait, which is sweet and creamy.

Prep Time: 20 minutes

Cook Time: 0 minutes

This Paleo-friendly recipe features roasted beets with a creamy tahini sauce, creating a delightful combination of earthy sweetness and nutty richness. It's a healthy and colorful side dish perfect for any meal.

Ingredients: 4 medium-sized beets, peeled and cut into 1-inch cubes. 2 tablespoons olive oil. Salt and pepper to taste. 1/4 cup tahini. 2 tablespoons lemon juice. 1 clove garlic, minced. 2 tablespoons chopped fresh parsley. 2 tablespoons chopped fresh cilantro. 1/4 teaspoon ground cumin. 1/4 teaspoon paprika. 1/4 teaspoon ground coriander. Water for thinning tahini sauce.

Instructions: Preheat your oven to 400F 200C. In a large bowl, toss the beet cubes with olive oil, salt, and pepper until well coated. Spread the coated beet cubes on a baking sheet lined with parchment paper in a single layer. Roast the beets in the preheated oven for about 25-30 minutes or until they are tender and slightly caramelized. Stir them halfway through the cooking time for even roasting. While the beets are roasting, prepare the tahini sauce. In a small bowl, whisk together tahini, lemon juice, minced garlic, chopped parsley, chopped cilantro, ground cumin, paprika, and ground coriander. If the sauce is too thick, you can thin it with a little water until you reach your desired consistency. Once the beets are done roasting, remove them from the oven and let them cool for a few minutes. To serve, arrange the roasted beets on a platter and drizzle the tahini sauce over them. Garnish with additional fresh herbs if desired. Enjoy your Paleo Roasted Beets with Tahini!

Prep Time: 15 minutes

Cook Time: 30 minutes

It's a hearty and comforting stew made in the slow cooker with tender chicken and a bunch of different vegetables.

Ingredients: 1 lb chicken thighs, boneless and skinless. 3 potatoes, diced. 2 carrots, sliced. 1 onion, chopped. 2 cloves garlic, minced. 1 cup chicken broth. 1 teaspoon thyme. 1 teaspoon rosemary. Salt and pepper to taste.

Instructions: Place chicken thighs, potatoes, carrots, onion, and garlic in the slow cooker. Pour chicken broth over the ingredients. Sprinkle thyme, rosemary, salt, and pepper over the mixture. Stir to combine ingredients. Cover and cook on low for 6-8 hours or high for 3-4 hours, until chicken is cooked through and vegetables are tender. Once cooked, shred the chicken with two forks and stir it back into the stew. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 360 minutes