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This White Pizza Dip is a creamy, cheesy delight perfect for parties or game nights. It's packed with the flavors of a classic white pizza, making it an irresistible appetizer.

Ingredients: 1 cup ricotta cheese. 1 cup shredded mozzarella cheese. 1/2 cup grated Parmesan cheese. 1/4 cup mayonnaise. 2 cloves garlic, minced. 1 teaspoon dried oregano. 1/2 teaspoon dried basil. 1/4 teaspoon crushed red pepper flakes. Salt and black pepper to taste. 1/4 cup chopped fresh parsley, for garnish.

Instructions: Preheat oven to 375F 190C. In a mixing bowl, combine ricotta cheese, mozzarella cheese, Parmesan cheese, mayonnaise, minced garlic, oregano, basil, red pepper flakes, salt, and black pepper. Transfer the mixture to an oven-safe dish. Bake in the preheated oven for 20-25 minutes or until the dip is hot and bubbly. Garnish with chopped parsley before serving. Serve hot with breadsticks, crackers, or sliced baguette.

Prep Time: 10 minutes

Cook Time: 25 minutes

A delightful combination of grilled veggies with a savory caper butter sauce, creating a perfect side dish for your BBQ gatherings.

Ingredients: Assorted veggies zucchini, bell peppers, cherry tomatoes, mushrooms. 2 tablespoons olive oil. Salt and pepper to taste. 1/2 cup unsalted butter. 2 tablespoons capers, chopped. 2 cloves garlic, minced. 1 tablespoon fresh parsley, chopped.

Instructions: Preheat the grill to medium-high heat. In a bowl, toss the assorted veggies with olive oil, salt, and pepper. Place the veggies on the grill and cook until they are tender and have grill marks, turning occasionally. In a small saucepan, melt the butter over medium heat. Add chopped capers and minced garlic to the melted butter. Stir well. Once the veggies are grilled, transfer them to a serving platter. Pour the caper butter over the grilled veggies. Sprinkle chopped fresh parsley on top. Serve immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

This Paleo garlic bread recipe provides a delicious alternative to traditional bread. Made with cauliflower and flavorful seasonings, it's low-carb, gluten-free, and perfect for those following a Paleo lifestyle.

Ingredients: 1 large head of cauliflower, cut into florets. 3 cloves garlic, minced. 2 tablespoons olive oil. 2 tablespoons almond flour. 2 tablespoons nutritional yeast. 1 teaspoon dried oregano. 1/2 teaspoon sea salt. 1/4 teaspoon black pepper. Fresh parsley, chopped for garnish.

Instructions: Set the oven's temperature to 400F, or 200C. The cauliflower florets should be pulsed in a food processor to make them into the consistency of rice. Squeeze out extra moisture from the cauliflower rice by transferring it to a fresh kitchen towel. The cauliflower rice, nutritional yeast, olive oil, minced garlic, almond flour, oregano, salt, and pepper should all be combined in a big bowl. Toss to combine well. Spread the cauliflower mixture evenly onto a baking sheet lined with parchment paper, creating a thin layer. Bake for 25 to 30 minutes in a preheated oven, or until the edges are crisp and golden brown. When ready to serve, remove from the oven and top with chopped parsley. Cut into pieces and savor!

Prep Time: 15 minutes

Cook Time: 30 minutes

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Ingredients: 4 boneless, skinless chicken breasts. 1 cup salsa. 1 cup shredded cheddar cheese. 1/4 cup chopped green onions. 1/4 cup sliced black olives. 1/4 cup chopped fresh cilantro. 1 teaspoon cumin. 1 teaspoon garlic powder. Salt and pepper to taste.

Instructions: Preheat oven to 375F 190C. Place chicken breasts in a baking dish. Season chicken with cumin, garlic powder, salt, and pepper. Spread salsa evenly over chicken breasts. Sprinkle shredded cheese over the salsa layer. Top with green onions, black olives, and cilantro. Bake in preheated oven for 25-30 minutes, or until chicken is cooked through. Serve hot, garnished with additional cilantro if desired.

Prep Time: 10 minutes

Cook Time: 30 minutes

This quick glass noodles stir-fry with vegetables is a flavorful and satisfying dish that's perfect for busy weeknights. It's loaded with colorful vegetables and tossed in a savory sauce for a delicious meal that's ready in no time.

Ingredients: 200g glass noodles. 2 tablespoons vegetable oil. 1 small onion, thinly sliced. 2 cloves garlic, minced. 1 red bell pepper, thinly sliced. 1 yellow bell pepper, thinly sliced. 1 carrot, julienned. 1 cup broccoli florets. 1/2 cup snap peas, trimmed. 3 tablespoons soy sauce. 1 tablespoon oyster sauce. 1 teaspoon sesame oil. 1/2 teaspoon red pepper flakes optional. Salt and pepper to taste. Chopped green onions for garnish.

Instructions: Boil a pot of water and cook the glass noodles according to package instructions. Drain and set aside. In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the minced garlic and sliced onion. Stir-fry for 2-3 minutes until fragrant and slightly softened. Add the sliced bell peppers, julienned carrot, broccoli florets, and snap peas to the skillet. Stir-fry for another 4-5 minutes until the vegetables are tender-crisp. In a small bowl, mix together the soy sauce, oyster sauce, sesame oil, and red pepper flakes if using. Add the cooked glass noodles to the skillet and pour the sauce over them. Toss everything together to combine and heat through. Season with salt and pepper to taste. Serve the quick glass noodles stir-fry hot, garnished with chopped green onions. Enjoy your delicious and speedy stir-fry!

Prep Time: 15 minutes

Cook Time: 15 minutes

Cookie Dough Buckeyes combine cookie dough and peanut butter flavors with a chocolatey coating. These bite-sized treats are ideal for entertaining or indulgent snacking.

Ingredients: 1 cup cookie dough. 1 cup semisweet chocolate chips. 1 tablespoon vegetable oil. 1/2 cup powdered sugar. 1/4 cup creamy peanut butter. 1/2 teaspoon vanilla extract. 1/4 teaspoon salt.

Instructions: Line a baking sheet with parchment paper. Scoop out small portions of cookie dough and roll into 1-inch balls. Place them on the prepared baking sheet. Insert toothpicks into the center of each dough ball. Freeze for about 15 minutes to firm up. In a microwave-safe bowl, combine chocolate chips and vegetable oil. Microwave in 20-second intervals, stirring in between, until the chocolate is melted and smooth. Dip each chilled dough ball into the melted chocolate, leaving a small portion at the top exposed to resemble a buckeye nut. Allow excess chocolate to drip off. Place the chocolate-covered dough balls back on the parchment-lined baking sheet. Remove toothpicks carefully. In a separate bowl, mix powdered sugar, peanut butter, vanilla extract, and salt until well combined. Using a small spoon or your hands, top each chocolate-covered dough ball with a small amount of the peanut butter mixture. Gently press and shape it to resemble the buckeye nut. Chill the buckeyes in the refrigerator for at least 30 minutes to set the chocolate and peanut butter mixture. Once set, serve and enjoy! Store any leftovers in an airtight container in the refrigerator.

Prep Time: 30 minutes

Cook Time: 5 minutes

A comforting and fun soup that combines the classic flavors of chicken and vegetables with the playful addition of alphabet pasta.

Ingredients: 1 cup alphabet pasta. 6 cups chicken broth. 1 cup diced carrots. 1 cup diced celery. 1 cup diced onion. 2 cloves garlic, minced. 1 can 14 oz diced tomatoes. 1 teaspoon dried oregano. 1 teaspoon dried thyme. Salt and pepper to taste.

Instructions: In a large pot, heat olive oil over medium heat. Add onions, celery, and carrots. Saut until vegetables are softened. Add minced garlic and saut for an additional minute. Pour in chicken broth and bring to a boil. Add alphabet pasta, diced tomatoes, oregano, thyme, salt, and pepper. Reduce heat and simmer for 10-12 minutes or until pasta is tender. Adjust seasoning if needed. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

This Green Power Smoothie will help you lose weight. That's a tasty and satisfying way to start the day or refuel after a workout. It's full of protein, fruits, and greens.

Ingredients: 1 cup spinach. 1/2 cup kale. 1/2 banana. 1/2 apple, chopped. 1/4 avocado. 1/2 cup Greek yogurt. 1/2 cup almond milk. 1 tablespoon honey. 1/2 teaspoon chia seeds. Ice cubes.

Instructions: Avocado, Greek yogurt, apple, banana, spinach, and kale should all be put into a blender. Mix until it's creamy and smooth. To finish the blend, add the honey and chia seeds. Blend in the ice cubes until the consistency you want is reached. Pour into a glass. If you want, add a slice of apple or chia seeds to the top. Have fun drinking your healthy Green Power Smoothie!

Prep Time: 5 minutes

Cook Time: 0 minutes

This Vegan Singapore Noodles recipe is a delicious and colorful dish featuring rice vermicelli noodles, tofu, and plenty of fresh vegetables. It's packed with flavor from soy sauce, curry powder, and turmeric, with a hint of heat from red pepper flakes. Quick and easy to make, it's perfect for a weeknight dinner or meal prep.

Ingredients: 8 oz rice vermicelli noodles. 2 tbsp sesame oil. 1 block 14 oz extra firm tofu, drained and pressed. 1 red bell pepper, thinly sliced. 1 yellow bell pepper, thinly sliced. 1 carrot, julienned. 1 cup bean sprouts. 4 green onions, thinly sliced. 3 cloves garlic, minced. 2 tbsp soy sauce. 1 tbsp curry powder. 1 tsp turmeric. 1/2 tsp red pepper flakes optional. Salt to taste. 1/4 cup chopped cilantro optional, for garnish. Lime wedges optional, for serving.

Instructions: Follow the directions on the package to cook the rice vermicelli noodles. Remove the water and set it aside. Put sesame oil in a large pan or wok and heat it over medium-high heat. Add the pressed tofu to the pan and cut it into small cubes. It will take about 5 to 7 minutes of cooking until the tofu is golden brown on all sides. Take the tofu out of the pan and set it aside. Cut the carrot into thin strips, add the bean sprouts, green onions, and minced garlic to the same skillet. To make the vegetables tender-crisp, stir-fry them for three to four minutes. To the pan, add the soy sauce, curry powder, turmeric, cooked noodles, and red pepper flakes, if you want to use them. Mix it all together until the noodles are fully heated and covered in sauce all over. Add salt to your liking. Add the cooked tofu back to the pan with the vegetables and noodles, and gently toss everything together. If you want, you can serve it hot with chopped cilantro and lime wedges on top.

Prep Time: 15 minutes

Cook Time: 15 minutes

These Paleo Crispy Cauliflower Tots are a healthy and delicious alternative to traditional potato tots. Made with cauliflower and almond flour, they are crispy on the outside and tender on the inside. Perfect for a paleo-friendly snack or side dish!

Ingredients: 1 head of cauliflower, cut into florets. 1/4 cup almond flour. 2 tablespoons coconut flour. 1/4 cup nutritional yeast. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. 1/4 teaspoon smoked paprika. Salt and pepper to taste. 2 large eggs, beaten. Coconut oil or avocado oil for frying.

Instructions: In a food processor, pulse cauliflower florets until they start to resemble small grains of rice. Squeeze out extra moisture from the cauliflower "rice" by transferring it to a fresh kitchen towel. The cauliflower rice, smoked paprika, onion, garlic, and coconut powders, nutritional yeast, and salt and pepper should all be combined in a mixing bowl. Stir in the beaten eggs until a dough-like consistency is achieved. Using your hands, shape the mixture into small tots or nugget shapes. Put avocado or coconut oil in a skillet and heat it over medium-high heat. The cauliflower tots should be carefully lowered into the heated oil and fried for three to four minutes on each side, or until they are crispy and golden brown on all sides. After taking the tots out of the skillet, place them on a plate covered with paper towels to absorb any extra oil. Paleo Crispy Cauliflower Tots should be served hot with your preferred dipping sauce.

Prep Time: 20 minutes

Cook Time: 15 minutes

A delicious keto-friendly recipe featuring spicy chicken breasts served with a creamy herb sauce. Perfect for those following a low-carb diet.

Ingredients: 4 boneless, skinless chicken breasts. 2 tablespoons olive oil. 2 teaspoons paprika. 1 teaspoon cayenne pepper. 1 teaspoon garlic powder. 1 teaspoon onion powder. Salt and pepper to taste. 1/2 cup fresh parsley, chopped. 1/4 cup fresh cilantro, chopped. 1/4 cup fresh basil, chopped. 2 cloves garlic, minced. 1/4 cup mayonnaise. 1/4 cup sour cream. 1 tablespoon lemon juice. 1/4 teaspoon red pepper flakes. 1/4 teaspoon salt.

Instructions: Warm the oven up to 190C 375F. Mix cayenne pepper, garlic powder, onion powder, salt, and pepper with olive oil in a small bowl. Cover the chicken breasts with the spice mix and rub it all over. Butter the chicken breasts and put them on a baking sheet. Bake for 20 to 25 minutes, or until the chicken is fully cooked. Make the herb sauce while the chicken is in the oven. Add garlic, mayonnaise, sour cream, red pepper flakes, salt, and other ingredients to a blender or food processor. Blend or process until everything is smooth. Mix until it's smooth. Put the herb sauce on top of the hot chicken after it's done cooking.

Prep Time: 10 minutes

Cook Time: 25 minutes

These classic loaded baked potatoes are cheesy, fluffy perfection, filled with creamy mashed potatoes, crispy bacon, gooey cheddar cheese, and fresh green onions.

Ingredients: 4 large russet potatoes. 1 cup shredded cheddar cheese. 1/2 cup sour cream. 4 slices cooked bacon, crumbled. 2 green onions, chopped. Salt and pepper to taste.

Instructions: Get the oven ready by heating it up to 400F 200C. Clean the potatoes well and poke several holes in each one with a fork. A fork should be able to go through a potato without breaking it. Bake for 45 to 60 minutes, or until the potatoes are soft. Take the potatoes out of the oven and let them cool down a bit. Along the length of the potato, cut it in half and scoop out the flesh, leaving a thin layer inside the skin. Add the scooped potato flesh to a bowl and mix it with sour cream, half of the cheese, half of the bacon, half of the green onions, salt, and pepper. The mashed potato mix should be put back into the potato skins. Add the rest of the cheese, bacon, and green onions to the top of each potato. Put the potatoes back in the oven and bake for another 10 minutes, or until the cheese melts and starts to bubble. If you want, you can serve it hot and top it with more sour cream, bacon, and green onions.

Prep Time: 15 minutes

Cook Time: 70 minutes

This AIP Apple Cider Vinaigrette is a flavorful dressing that's perfect for drizzling over salads while adhering to the autoimmune protocol AIP guidelines. It's also suitable for those following a paleo or Whole30 diet.

Ingredients: 1/2 cup apple cider vinegar. 1/4 cup extra virgin olive oil. 2 tablespoons raw honey. 1 teaspoon ground ginger. 1/2 teaspoon sea salt.

Instructions: Add extra virgin olive oil, raw honey, ground ginger, and sea salt to a small bowl. Use a whisk to mix the ingredients well.

Prep Time: 5 minutes

Cook Time: 0 minutes

Moroccan Grilled Chicken Kabobs are a delightful blend of spices and flavors. These tender and juicy chicken kabobs, with a hint of cinnamon and cumin, are perfect for grilling and will transport your taste buds to Morocco. They make a fantastic addition to your summer barbecue or any special occasion.

Ingredients: 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch cubes. 1/4 cup olive oil. 2 tablespoons lemon juice. 2 cloves garlic, minced. 1 teaspoon ground cumin. 1 teaspoon ground coriander. 1/2 teaspoon ground paprika. 1/2 teaspoon ground cinnamon. Salt and pepper to taste. 1 red bell pepper, cut into 1-inch pieces. 1 yellow bell pepper, cut into 1-inch pieces. 1 red onion, cut into 1-inch pieces. Wooden skewers, soaked in water for 30 minutes.

Instructions: To make the marinade, mix the lemon juice, cumin, coriander, paprika, cinnamon, salt, and pepper in a bowl with a stir-fry fork. Put the chicken cubes in a shallow dish or a plastic bag that can be closed again, and pour the marinade over them. Put it in the fridge for at least two hours, or overnight for the best taste. Warm up the grill over medium-high heat. Put the chicken that has been marinated, red bell pepper, yellow bell pepper, and red onion on the soaked wooden skewers one after the other. Turn the kabobs over every so often for about 10 to 15 minutes, or until the chicken is cooked all the way through and has nice grill marks. It's important for the chicken to be at least 165F 74C on the inside. Add your favorite dipping sauce or couscous to the Moroccan Grilled Chicken Kabobs while they are still hot. Enjoy your tasty kabobs that are based on Moroccan food!

Prep Time: 15 minutes

Cook Time: 15 minutes

Indulge in creamy, individual-sized cheesecakes made conveniently in mason jars using your slow cooker. This recipe yields rich and velvety cheesecakes with a hint of vanilla, perfect for a cozy dessert or special occasion.

Ingredients: 8 oz cream cheese, softened. 1/2 cup granulated sugar. 2 large eggs. 1/4 cup sour cream. 1 tsp vanilla extract. 1/4 cup graham cracker crumbs. 4 small mason jars with lids.

Instructions: You can make cream cheese and sugar smooth by beating them together in a bowl. Slowly add the eggs, making sure to mix well after each one. Add the vanilla extract and sour cream and mix well. Put the same amount of graham cracker crumbs in the bottom of each mason jar. Put about three quarters of the cheesecake mix into each jar and pour it over the crumbs. Keep the lids on the jars loose so that the steam can escape. Put the jars in the slow cooker and add water until it reaches halfway up the sides of the jars. Put the lid on top and cook on low for two to three hours, or until the cheesecakes are mostly set on the outside but still a little wobbly in the middle. With care, take the jars out of the slow cooker and set them on a wire rack to cool. Put it in the fridge for at least 4 hours or overnight after it's cooled down before serving. If you want, you can add your favorite toppings before serving.

Prep Time: 15 minutes

Cook Time: 180 minutes

Enjoy the rich and savory flavors of Garlic Butter Burgers from Bobby Flay's 'Burgers, Fries, and Shakes.' These burgers are grilled to perfection, topped with Swiss cheese, and served on toasted buns with a garlic butter spread.

Ingredients: 1 1/2 pounds ground beef. Salt and freshly ground black pepper, to taste. 4 hamburger buns. 4 cloves garlic, minced. 4 tablespoons unsalted butter. 4 slices Swiss cheese. 4 lettuce leaves. 4 tomato slices. 4 red onion slices. Ketchup and mustard, for serving.

Instructions: Preheat your grill to medium-high heat. Divide the ground beef into 4 equal portions and shape them into burger patties. Season both sides with salt and black pepper. Place the burger patties on the grill and cook for about 4-5 minutes per side for medium-rare burgers or longer for your desired doneness. While the burgers are cooking, split the hamburger buns and toast them on the grill until they are lightly browned. In a small saucepan, melt the unsalted butter over low heat. Add the minced garlic and cook for about 1-2 minutes until fragrant. Remove from heat. During the last minute of grilling, place a slice of Swiss cheese on each burger patty and close the grill lid to allow the cheese to melt. To assemble the burgers, spread the garlic butter mixture on the toasted hamburger buns. Place a lettuce leaf on the bottom bun, followed by a tomato slice, a burger patty with melted cheese, and a slice of red onion. Top with the other half of the bun and serve hot with ketchup and mustard, if desired.

Prep Time: 15 minutes

Cook Time: 10 minutes

These Greek Yogurt Pancakes are a nutritious and delicious breakfast option for toddlers and adults alike. They are fluffy, slightly tangy, and packed with protein from Greek yogurt.

Ingredients: 1 cup all-purpose flour. 1/2 teaspoon baking powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1 cup Greek yogurt. 1/4 cup milk. 1 egg. 2 tablespoons honey. 1 teaspoon vanilla extract. Cooking spray or butter for cooking.

Instructions: In a mixing bowl, combine the flour, baking powder, baking soda, and salt. In another bowl, whisk together the Greek yogurt, milk, egg, honey, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay. Preheat a non-stick skillet or griddle over medium heat and lightly grease it with cooking spray or butter. Pour 1/4 cup of pancake batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook the other side until golden brown. Repeat the process with the remaining batter. Serve the Greek yogurt pancakes warm with your favorite toppings like fresh fruit, syrup, or a dollop of Greek yogurt. Enjoy!

Prep Time: 10 minutes

Cook Time: 15 minutes