Ingredients:
– 10 thin boneless skinless chicken breasts
– 6 ounces cream cheese
– 1 cup sliced green onions
– 1 pound hot Italian sausage
– 10 jalapeños
– 36 ounces of bacon (3 packs)
– 2 tablespoons Slap Ya Mama Seasoning
– 1 tablespoon black pepper
– 1 cup sharp cheddar cheese
– BBQ sauce for brushing

Instructions:
1. Start by preheating your smoker to 250 degrees F.
2. In a bowl, mix together the hot Italian sausage, cream cheese, sharp cheddar cheese, and sliced green onions until well combined.
3. Get your jalapeños ready! Cut off the tops, slice them in half lengthwise, and remove the seeds. Then, stuff each jalapeño half with the flavorful sausage mixture.
4. On a baking sheet lined with parchment paper, lay out the chicken breasts. Season them generously with Slap Ya Mama seasoning and black pepper.
5. Take a stuffed jalapeño and place it on top of each chicken breast. Roll the chicken around the jalapeño and secure it tightly with a strip of bacon, using toothpicks to hold it in place.
6. Place your chicken bombs on the smoker grill grates and smoke for about 4 hours, flipping them halfway through for even cooking.
7. After 4 hours, brush the chicken bombs with BBQ sauce and cook for an additional 20-30 minutes, or until they reach an internal temperature of 165 degrees F.
8. Once done, remove from the smoker, let them rest for a few minutes, and then serve hot to enjoy this irresistible smoky delight!

Nutritional Information:
Each serving contains approximately 541 calories, with a good balance of protein from the chicken and sausage, along with healthy fats from the bacon and cream cheese.

Time: Preparation time: 30 minutes | Cooking time: 4 hours

There’s an undeniable charm in beginning your day with a homemade, heartening meal. It’s like reliving a cherished tradition, but with a health-conscious twist. Our recipe today marries the simplicity of the past with contemporary wellness: Low Carb Egg Bites with bacon and gruyere cheese. Picture this: fluffy eggs with a velvety texture, mingled with crispy bacon, all nestled in the rich embrace of gruyere cheese. It’s a delightful morning treat, offering comfort without the weightiness often associated with traditional breakfasts. These egg bites, a nod to French cuisine, have been adapted for an easy, on-the-go breakfast or a leisurely brunch in your backyard oasis.

While these egg bites are a treat by themselves, pairing them with a lightly dressed salad can add a fresh, vibrant touch to your meal. A hot cup of coffee or tea, along with a spoonful of fresh salsa or a light hollandaise drizzle, can transform this meal into a celebration of old and new traditions.

Low Carb Egg Bites Recipe

Servings: About 6 servings, with two egg bites each.

Ingredients:

For Ingredients And Complete Cooking Instructions Please Head On keep on Reading (>)

Ingredients:

8 large eggs

1/2 cup heavy cream

1 cup freshly grated gruyere cheese

6 strips of bacon, cooked until crisp and crumbled

Salt and pepper to taste

Non-stick cooking spray or butter for greasing

Fresh chives, finely chopped for garnish (optional)

Directions:

Preheat your oven to 375°F (190°C) and prepare a muffin tin with a light coating of non-stick spray or butter.

In a large bowl, whisk together the eggs and heavy cream until smooth.

Gently fold in the crumbled bacon and gruyere cheese, seasoning with salt and pepper.

Ladle the mixture into the muffin tin cups, filling them just below the top.

Bake in the oven for 15-20 minutes until they puff up and turn lightly golden.

Allow the egg bites to cool briefly before removing them with a knife’s help onto a warm plate.

Variations & Tips:

No gruyere? Sharp cheddar or Swiss cheese are great substitutes.

For a veggie twist, add chopped spinach or diced bell peppers.

Watching your sodium intake? Let the natural flavors of the cheese and bacon shine.

These egg bites store well in the fridge and can be gently reheated in the microwave, perfect for busy mornings or quick snacks.

Start your day with these delicious, low-carb egg bites, blending the comfort of tradition with modern health consciousness – a truly delightful way to wake up!

Ingredients:

– 1 lb sirloin steak, cut into 1-inch cubes
– 1 lb baby potatoes, quartered
– 3 tablespoons olive oil, divided
– 3 tablespoons butter, melted
– 4 cloves garlic, minced
– 1 tablespoon fresh parsley, chopped
– Salt and pepper to taste
– 1 teaspoon garlic powder
– 1 teaspoon smoked paprika
– Optional: fresh lemon wedges for garnish

Instructions:

1. **Prepare the Potatoes:**
Preheat your air fryer to 400°F (200°C). Toss the quartered potatoes with 1 1/2 tablespoons of olive oil, garlic powder, smoked paprika, salt, and pepper. Place the seasoned potatoes in the air fryer basket and cook for 15 minutes, shaking the basket halfway through for even cooking.

2. **Season the Steak:**
While the potatoes are cooking, season the steak cubes with salt, pepper, and the remaining olive oil. Set aside.

3. **Cook the Steak Bites:**

Once the potatoes have cooked for 15 minutes, push them to one side of the air fryer basket. Add the steak bites to the other side and cook everything together for an additional 7-9 minutes, shaking the basket halfway through. Adjust cook time depending on your preferred doneness of the steak.

4. **Prepare the Garlic Butter:**
While the steak and potatoes are cooking, combine the melted butter, minced garlic, and chopped parsley in a small bowl.

5. **Toss and Serve:**
Once the steak bites and potatoes are done, remove them from the air fryer and toss with the garlic butter. Serve hot with optional lemon wedges on the side for a burst of freshness.

**Prep Time:** 10 minutes | **Cooking Time:** 20 minutes | **Total Time:** 30 minutes

**Kcal:** 550 kcal per serving | **Servings:** 4 servings

Enjoy!

Fluffy Yogurt Cake

Table of Contents

Ingredients

• 4 eggs (medium-large, room temperature)
• 110 g (1/2 cup) sugar
• 1 tsp vanilla extract
• Zest from 1/2 lemon (or substitute with orange zest or 1 extra tsp vanilla)
• 325 g (1 1/3 cups) unsweetened Greek yogurt (0% fat or full fat)
• 55 g (1/2 cup) cornstarch
• 1/4 tsp baking powder

Directions

Prepare the Egg Whites:

Separate the egg yolks and whites into two large bowls.

Using a hand mixer, beat the egg whites until stiff peaks form. Set aside.

Prepare the Egg Yolks:

Add sugar, vanilla extract, and lemon zest to the egg yolks.

Beat the mixture until thick and pale.

Add Yogurt and Dry Ingredients:

Mix in the Greek yogurt at low speed until just combined. Do not overmix.

Add cornstarch and baking powder. Mix at low speed until combined.

Combine the Mixtures:

Gently fold the egg whites into the yolk mixture in a few steps. Fold carefully to avoid deflating the egg whites.

Prepare the Pan:

Line an 18 cm (7-inch) springform pan with parchment paper, ensuring the sides are high to accommodate rising.

Grease the pan lightly with butter to help the parchment paper stick.

Bake the Cake:

Tap the pan gently to break large air bubbles.

Place the pan in a larger aluminum pan and pour hot water into the larger pan for a water bath.

Bake in a preheated oven at 160°C (320°F) for 60 minutes (no fan, upper and lower heat).

Check doneness with a toothpick; it should come out clean.

Cool and Serve:

Let the cake cool in the pan for 30–40 minutes before unmolding.

Gently remove the parchment paper, taking care not to damage the delicate cake.

Potatoes with Vegetables in the Oven! Simple, Quick, and Very Tasty!

Ingredients:

• Cauliflower – 500 g.
• Carrots – 2 – 3 (average)
• 1 Paprika
• Potatoes – 500 g.
• Salt
• Black pepper
• Sweet peppers
• Olive oil – 2 tbsp.
• Dried parsley
• Dry garlic

Preparation:

Now, let’s walk through the step-by-step preparation of this delicious dish:

Prepare the Vegetables:

Start by removing the cauliflower florets from the stem and cutting them into smaller pieces.

Slice the Carrots:

Peel the carrots and slice them into thin, round pieces.

Prepare the Paprika:

Cut the paprika into strips for that extra burst of color and flavor.

Dice the Potatoes:

Peel the potatoes and cut them into bite-sized pieces.

Season the Vegetables:

In a mixing bowl, add the cauliflower, carrots, paprika, and potatoes.

Season to Perfection:

Sprinkle salt, black pepper, dried garlic, dried parsley, and a drizzle of extra virgin olive oil over the vegetables.

Mix Thoroughly:

Gently mix all the ingredients together with a spoon, ensuring that the seasonings are evenly distributed.

Bake to Perfection:

Preheat your oven to 200°C (392°F).

Spread the seasoned vegetables on a baking sheet lined with parchment paper.

Cooking Time:

Bake the vegetables in the preheated oven for 35-40 minutes, or until they are beautifully golden and tender.

Serve and Enjoy:

Once done, bring this flavorful dish to the table as a side dish. It pairs wonderfully with your choice of meat or fish.

Game day snacking got a healthy makeover when I discovered this creamy, spicy twist on buffalo chicken. Now my friends don’t even realize they’re eating cauliflower until the bowl is practically licked clean!

Buffalo Cauliflower Chicken Bowl recipe ️

Ingredients:

For the bowl:

– 1 large head cauliflower, cut into florets

– 2 cups cooked chicken, shredded

– 4 celery stalks, diced

– 2 carrots, diced

– 1/4 cup fresh parsley, chopped

For the buffalo sauce:

– 1/2 cup buffalo hot sauce

– 1/4 cup butter, melted

– 1 tablespoon honey

– 1 teaspoon garlic powder

For the blue cheese dressing:

– 1 cup sour cream

– 1/2 cup blue cheese, crumbled

– 2 tablespoons mayonnaise

– 1 tablespoon lemon juice

– 1/2 teaspoon garlic powder

– Salt and pepper to taste

Instructions:

1. Prepare vegetables:

– Steam cauliflower until tender-crisp

– Dice celery and carrots

– Shred cooked chicken

2. Make buffalo sauce:

– Combine hot sauce and melted butter

– Add honey and garlic powder

– Whisk until smooth

3. Make blue cheese dressing:

– Mix sour cream and mayonnaise

– Fold in blue cheese crumbles

– Add lemon juice and seasonings

– Stir until well combined

1. 4. Assemble bowl:

– Toss cauliflower and chicken with buffalo sauce

– Add vegetables

– Drizzle with blue cheese dressing

– Garnish with parsley

Prep Time: 15 minutes | Cook Time: 10 minutes | Total Time: 25 minutes | Servings: 4

Crockpot Cream Cheese Chicken Chili

Ingredients:

Main Ingredients:

• 1 lb boneless, skinless chicken breasts
• 1 (15 oz) can black beans, drained and rinsed
• 1 (15 oz) can corn, drained
• 1 (10 oz) can diced tomatoes with green chilies (Rotel)
• 1 packet ranch seasoning mix
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon smoked paprika (optional, for extra depth)
• 1 block (8 oz) cream cheese

For Serving (Optional):

• Shredded cheddar cheese
• Chopped green onions
• Sour cream
• Tortilla chips or cornbread

Instructions:

Prepare the Crockpot:

Place the chicken breasts at the bottom of the crockpot.

Add the Ingredients:

Add black beans, corn, diced tomatoes, and green chilies over the chicken.

Sprinkle the ranch seasoning, chili powder, cumin, onion powder, garlic powder, and smoked paprika on top.

Place the block of cream cheese on top of the mixture.

Cook:

Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is fully cooked and tender.

Shred the Chicken:

Once cooked, remove the chicken breasts, shred them with two forks, and return them to the crockpot.

Stir everything together until the cream cheese is fully melted and the chili is creamy.

Serve:

Ladle the chili into bowls and top with shredded cheddar cheese, chopped green onions, or a dollop of sour cream if desired. Serve with tortilla chips or warm cornbread for dipping.

Rich, Creamy, and Satisfying!

This Crockpot Cream Cheese Chicken Chili is the ultimate comfort food, perfect for chilly nights or busy days. The creamy texture and bold flavors make it a family favorite every time!

Restaurant salads were costing me a fortune until I perfected this stunning combination at home. The mix of sweet, tangy, and crunchy elements makes every bite feel like a special occasion!

Summer Citrus and Berry Pecan Salad recipe

Ingredients:

For the salad:

• – 6 cups mixed salad greens
• – 2 mandarin oranges, segmented
• – 1 cup fresh strawberries, sliced
• – 1 cup fresh cherries, pitted
• – 1 cup pecans, toasted
• – 1/2 cup feta cheese, crumbled
• – 1/4 red onion, thinly sliced

For the honey citrus dressing:

• – 3 tablespoons olive oil
• – 2 tablespoons orange juice
• – 1 tablespoon honey
• – 1 tablespoon white wine vinegar
• – 1 teaspoon Dijon mustard
• – Salt and pepper to taste

Instructions:

1. Toast pecans:

– Preheat oven to 350°F

– Toast pecans for 5-7 minutes until fragrant

– Let cool completely

2. Prepare fruits:

– Segment mandarin oranges

– Slice strawberries

– Pit cherries

– Slice red onion thinly

3. Make dressing:

– Whisk together olive oil, orange juice, honey

– Add vinegar and Dijon mustard

– Season with salt and pepper

4. Assemble salad:

– Layer greens as base

– Arrange fruits, pecans, and onions

– Sprinkle with feta cheese

– Drizzle with dressing just before serving

Prep Time: 15 minutes | Cook Time: 7 minutes | Total Time: 22 minutes | Servings: 4

Ingredients
2 cups frozen hash browns, thawed
1/2 pound breakfast sausage, crumbled
1/2 cup bell peppers, diced
1/2 cup onions, diced
1 cup shredded cheddar cheese
6 large eggs
1/4 cup milk
Salt and pepper to taste
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 tablespoon fresh parsley, chopped (optional)
Directions
Preheat your oven to 375°F (190°C) and grease a muffin tin.
In a skillet over medium heat, cook the breakfast sausage until browned and fully cooked. Drain any excess grease and set aside.
In a large mixing bowl, combine the hash browns, cooked sausage, bell peppers, onions, and shredded cheddar cheese. Mix well.
In another bowl, whisk together the eggs, milk, salt, pepper, garlic powder, and onion powder until thoroughly combined.

Pour the egg mixture into the hash brown mixture and stir until all ingredients are evenly distributed.
Spoon the mixture into the prepared muffin tin, filling each cup about three-quarters full.
Bake in the preheated oven for 20-25 minutes, or until the muffins are set and lightly golden on top.
Remove from the oven and let the muffins cool in the tin for a few minutes before transferring to a wire rack to cool slightly.

Garnish with chopped fresh parsley if desired, and serve warm.
Variations & Tips
There are plenty of ways to customize these muffins to your preference. You can substitute turkey sausage or even a vegetarian sausage for a different protein option. If you’re looking to add more veggies, consider adding spinach or zucchini. For a spicy kick, add some diced jalapeños or a pinch of red pepper flakes. Cheese lovers can experiment with different types of cheese like pepper jack or mozzarella for varied flavors. Lastly, for a creamier texture, try adding a dollop of ricotta or cottage cheese to the egg mixture.

Introduction: Embark on a culinary adventure that combines the flavors of pizza with the simplicity of a casserole in our delightful recipe for Keto Crustless Pizza Bake. This low-carb twist on a classic favorite is sure to satisfy your cravings while keeping you on track with your keto lifestyle. Join us as we explore the inspiration behind this innovative dish and dive into its mouthwatering flavors.

The Story Behind Keto Crustless Pizza Bake: Imagine a cozy evening spent with friends, the aroma of freshly baked pizza filling the air as laughter and conversation flow freely. Inspired by the joy of sharing good food and good times, Keto Crustless Pizza Bake was created—a dish that captures the essence of pizza without the carbs. Picture the moment when gooey cheese, savory toppings, and zesty marinara sauce come together in a comforting casserole—a moment of pure culinary bliss.

What to Consider: Crafting the perfect Keto Crustless Pizza Bake requires attention to detail and a few key considerations:

Choose high-quality ingredients, such as fresh vegetables, lean meats, and flavorful cheeses, for the best results.
Opt for sugar-free marinara sauce and low-carb pizza toppings to keep the dish keto-friendly.
Be mindful of portion sizes to avoid overindulging, as even keto-friendly ingredients can contribute to excess calorie intake.
Experiment with different flavor combinations to customize the pizza bake to your taste preferences.
Tips and Tricks:

Precook any raw vegetables or meats before adding them to the pizza bake to ensure they are fully cooked.
Spread the marinara sauce evenly over the base of the casserole dish to ensure each bite is flavorful.
Use a combination of shredded mozzarella and grated parmesan cheese for a gooey yet flavorful topping.
Garnish the finished pizza bake with fresh herbs, such as basil or oregano, for a pop of color and freshness.
Ingredients:

Ground beef or turkey: Provides a hearty base for the pizza bake, packed with protein and essential nutrients.
Sugar-free marinara sauce: Adds rich tomato flavor without the added sugars found in traditional sauces.
Low-carb pizza toppings: Such as pepperoni, bell peppers, onions, mushrooms, and olives, add texture and flavor to the dish.
Shredded mozzarella cheese: Melts beautifully and adds a creamy , gooey texture to the pizza bake.
Grated parmesan cheese: Offers a nutty and savory flavor that complements the other ingredients.

Instructions:

Preheat your oven to 375°F (190°C) and grease a casserole dish with olive oil or cooking spray.
In a skillet, brown the ground beef or turkey until fully cooked. Drain any excess fat.
Spread a layer of sugar-free marinara sauce evenly over the bottom of the casserole dish.
Top the marinara sauce with the cooked ground beef or turkey.
Add your desired low-carb pizza toppings, such as pepperoni, bell peppers, onions, mushrooms, and olives, over the meat.
Sprinkle shredded mozzarella cheese over the toppings, followed by grated parmesan cheese.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let the pizza bake cool slightly before slicing and serving.
Storage Methods:

Store any leftover Keto Crustless Pizza Bake in an airtight container in the refrigerator for up to 3 days.
To reheat, place the pizza bake in a preheated oven at 350°F (175°C) for 10-15 minutes, or until heated through.
Variations:

Experiment with different low-carb pizza toppings to create unique flavor combinations, such as Italian sausage, bacon, or spinach.
Add a sprinkle of crushed red pepper flakes for a touch of heat.
Serve the pizza bake with a side of mixed greens dressed with olive oil and balsamic vinegar for a complete meal.
Benefits of Ingredients:

Ground beef or turkey: Rich in protein and essential nutrients, ground meat supports muscle growth and overall health.
Sugar-free marinara sauce: Low in carbs and calories, marinara sauce provides rich tomato flavor without the added sugars found in traditional sauces.
Low-carb pizza toppings: Packed with vitamins, minerals, and antioxidants, low-carb pizza toppings add flavor and texture to the dish without compromising your keto lifestyle.
Mozzarella and parmesan cheese: High in calcium and protein, cheese adds creaminess and richness to the pizza bake while supporting bone health.
Indulge in the flavors of pizza without the guilt with Keto Crustless Pizza Bake—a delicious and satisfying dish that brings the taste of Italy to your dinner table while keeping you on track with your keto goals. With its savory flavors and hearty texture, this pizza bake is sure to become a staple in your meal rotation.

Ingredients:

For the Apple Filling:

• • 2-3 medium apples, peeled and cut into cubes
  • 50 g (¼ cup) sugar

• 1 teaspoon ground cinnamon

For the Cake Dough:

• • 100 g (½ cup) sugar

• • 45 g (3 tablespoons) butter
  • 40 g (¼ cup) sunflower or vegetable oil
  • 80 ml (⅓ cup) milk at room temperature

• • 2 eggs at room temperature
  • 210 g (1¾ cups) all-purpose flour
  • 1 teaspoon baking soda

• ½ teaspoon ground cinnamon

Directions:

• • Prepare the Apple Filling:
    • • Peel and cut the apples into cubes.

     

    • Toss the apple cubes with 50 g sugar and 1 teaspoon ground cinnamon. Set aside for about 10 minutes to allow the apples to release some juice.
  • Make the Cake Dough:
    • • In a large bowl, whisk together 100 g sugar, 45 g butter, and 40 g oil until smooth and creamy.

     

    • • Add the 80 ml milk and 2 eggs, and mix well.
      • In a separate bowl, combine 210 g flour, 1 teaspoon baking soda, and ½ teaspoon cinnamon.
      • Gradually add the dry ingredients to the wet ingredients, stirring until well combined.

     

  • Assemble the Cake:
    • • Preheat the oven to 180°C (350°F) and grease a baking pan.
      • Pour half of the cake batter into the prepared pan.

     

    • Spread the apple filling evenly over the batter.
    • Pour the remaining cake batter over the apples and spread it evenly.

• • Bake:
    • Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
    • Let the cake cool slightly before serving.

Serving Suggestions:

• • Serve warm with a scoop of vanilla ice cream for an extra indulgence.
  • Dust with powdered sugar for a simple, elegant touch.

• • Pair with whipped cream for a creamy contrast to the cinnamon apples.
  • Top with extra fresh fruit like berries for a refreshing twist.
  • Enjoy as an afternoon snack with tea or coffee.

Cooking Tips:

• • Make sure to let the apples sit with the sugar and cinnamon to release their juices before adding them to the cake batter.
  • If you prefer a more dense cake, you can use less baking soda.

• For a more intense cinnamon flavor, feel free to add a pinch more cinnamon to the batter.

Ingredients:

• • 150 ml milk (about 2/3 cup)
  • 6 grams yeast (about 2 tsp)
  • 250 grams wheat flour (about 2 cups)

• • 50 grams powdered sugar (about 1/4 cup)
  • 1/2 teaspoon salt
  • 10 grams milk powder (about 2 tbsp)

• • 15 grams butter (about 1 tbsp)
  • 1 egg yolk (for brushing)
  • Sesame seeds (for topping)

Directions:

• • Activate Yeast: In a large bowl, pour 150 ml of milk and add 6 grams of yeast. Let the yeast activate for 5 minutes.
  • Mix Dry Ingredients: Add 250 grams of wheat flour, 50 grams of powdered sugar, 1/2 teaspoon of salt, and 10 grams of milk powder. Mix well.

• • Knead Dough: Stir the ingredients until a dough forms. Add 15 grams of butter and knead the dough until it becomes smooth and elastic.
  • First Rise: Cover the dough with a cloth and let it rise for 1 hour, or until it doubles in size.
  • Shape Dough: Once the dough has risen, divide it into 4 equal pieces. Shape the dough as desired.

• • Rest Dough: Let the shaped dough rest for 15 minutes to rise slightly.
  • Prepare for Baking: Brush the tops of the dough with egg yolk and sprinkle sesame seeds on top.
  • Bake: Preheat the oven to 170°C (340°F). Bake for 18 minutes at low heat, then increase the heat to high and bake for an additional 7 minutes until golden brown.

• Cool and Serve: Remove from the oven and let the bread cool for a few minutes before serving.

Serving Suggestions:

1. 1. Serve with butter and jam for a simple breakfast.

1. 1. Pair with a hot cup of tea or coffee.
   2. Enjoy as a sandwich with your favorite fillings.
   3. Serve with soup or stew for a comforting meal.

1. Slice and use for French toast.

Cooking Tips:

• • To ensure the bread is soft, make sure to knead it until smooth and elastic.

• • If you prefer a softer crust, cover the bread with a kitchen towel immediately after baking.
  • You can add herbs or cheese to the dough for a savory twist.
  • Use fresh milk and yeast for the best rise.

• If you don’t have sesame seeds, you can use poppy seeds or skip them

Hello, everyone, today we’re going to learn how to make Gelatine dessert using simple ingredients. So grab your pen and paper to jot down the ingredients, then follow the complete preparation method.

 

1 banana

1/2 avocado

1/2 cup mango chunks

1/4 cup cashews

1 cup almond milk

1/2 cup ice cubes

 

Blend together and enjoy this creamy, tropical smoothie with mango and avocado.