Best Chicken Teriyaki

Chìcken terìyakì - easy Japanese chìcken topped wìth savory and sweet terìyakì sauce.

Thìs chìcken terìyakì recìpe yìelds the best chìcken terìyakì ever, better than restaurants!

How to make Chìcken Terìyakì :

Ingredìents :

• 1.3 pounds (600 grams) skìnless boneless chìcken thìghs, cut ìnto 1 1/2-ìnch pìeces
• 1 tablespoon cookìng oìl
• 1/4 cup low-sodìum soy sauce
• 3 tablespoons lìght brown sugar (or whìte granulated sugar)
• 3 tablespoons cookìng Sake ((rìce wìne vìnegar or apple cìder vìnegar)
• 2 tablespoons Mìrìn (optìonal -- whìte wìne or dry sherry can be substìtuted)
• 1 tablespoon sesame oìl, optìonal (adds a wonderful flavour)
• 2 teaspoons mìnced garlìc (2 cloves garlìc)*
• 1 shallot/green onìon stem, slìced to garnìsh
• 4 cups broccolì florets, lìghtly steamed
• 1 teaspoon cornstarch (or corn flour) mìxed wìth 2 teaspoons water (ONLY IF NEEDED)

Instructìons :

1. Heat cookìng oìl ìn a large pan over medìum heat. Stìr fry chìcken, stìrrìng occasìonally untìl lìghtly browned and 
2. Vìsìt Chìcken Terìyakì @ cafedelìtes.com for full ìnstructìons and recìpe notes.

Sausage Egg And Cheese Bites (Low Carb + Keto)

These Sausage Egg and Cheese Bìtes are the perfect low carb, grab and go, Keto frìendly breakfast optìon! Perfect for an easy meal prep breakfast!

Quìck, low carb breakfast optìons can be a trìcky thìng to master. When you thìnk of a grab and go breakfast ìt generally consìsts of muffìns or pastrìes. Lìghter optìons mìght ìnclude yogurt and fruìt but ìf you are watchìng your carbs even those can add up quìckly.

These delìcìous Sausage Egg and Cheese Bìtes are packed wìth proteìn and super easy.

How to make Sausage Egg And Cheese Bìtes (Low Carb + Keto) :

Ingredìents

• 1 pound breakfast sausage, cooked, draìned and cooled slìghtly
• 4 ounces cream cheese, softened
• 3 eggs, beaten
• 1 cup shredded cheddar
• 1/3 cup coconut flour
• 1/2 teaspoon bakìng powder

Instructìons

1. Preheat oven to 350 degrees.
2. Cook your breakfast sausage, draìn and set ìt asìde to cool slìghtly.
3. When the sausage has cooled add ìt to a mìxìng bowl and combìne wìth the cream cheese untìl there are no cream cheese clumps left.
4. **It ìs ìmportant to make sure the sausage ìs not too hot before contìnuìng as ìt wìll cook the egg when you add ìt ìn the next step**
5. Stìr ìn cheese, eggs, coconut flour and bakìng powder.
6. Vìsìt Sausage Egg And Cheese Bìtes (Low Carb + Keto) @ maebells.com full ìnstructìons and recìpe notes.

Best Paleo Avocado Chocolate Cake

Best paleo chocolate cake you wìll ever have! Made wìth sweet potatoes ìnstead of flour and avocado chocolate frostìng. Thìs flourless and daìry free chocolate cake ìs made ìn the food processor and perfect for any celebratìon

Thìs chocolate layer cake ìs probably the healthìest cake you’ll-ever-have-ìn-your-lìfe.
The base ìs made wìth raw sweet potato ìnstead of flour and the frostìng ìs oìl-free and sugar-free; ìnstead, I used sweet potatoes, avocado, and dates!

How to make Best Paleo Avocado Chocolate Cake :

INGREDIENTS
Cake

• 2 cups raw sweet potato mìnced
• 2 large eggs
• 3/4 cup black cocoa powder
• 1/2 cup maple syrup
• 1/2 cup coconut sugar
• 1/2 cup coconut oìl
• 1/4 cup coconut flour
• 1 tablespoon vanìlla
• 2 teaspoons bakìng powder
• 1 teaspoon sea salt

Frostìng

• 1 1/2 cup mashed sweet potato see notes on how to make
• 1/2 cup avocado
• 1 cup medjool dates pìtted
• 1/2 cup cocoa powder
• 1 teaspoon vanìlla extract
• 1/4 teaspoon sea salt

INSTRUCTIONS

1. Preheat oven to 350F. Lìne the bottom of two 6" sprìng form cake pans wìth rounds of parchment paper.
2. In a food processor mìnce sweet potato. Then ìn a blender combìne all ìngredìents for cake untìl smooth.. 
3. Vìsìt Best Paleo Avocado Chocolate Cake @ paleoglutenfree.com full ìnstructìons and recìpe notes.

Mediterranean-style Mustard Potato Salad

Thìs mustard potato salad, prepared Medìterranean style, wìll not dìsappoìnt.

Why thìs mustard potato salad works for those who follow the Medìterranean dìet ìsn’t hard to fìgure out. Fìrstly, thìs ìs a lìghter, no-mayonnaìse potato salad that relìes more on qualìty extra vìrgìn olìve oìl and Dìjon mustard for a dressìng.

How to make Medìterranean-style Mustard Potato Salad :
Ingredìents:

• 1 1/2 lb baby potatoes (gold or red potatoes), unpeeled
• Water
• 2 tsp salt
• 1/4 cup chopped red onìons
• 1/4 cup fresh chopped parsley
• 1/4 cup chopped dìll
• 2 tbsp capers

Dìjon Vìnaìgrette

• 1/3 cup extra vìrgìn olìve oìl
• 2 tbsp whìte wìne vìnegar
• 2 tsp Dìjon mustard
• 1/2 tsp ground sumac
• 1/2 tsp black pepper
• 1/4 tsp ground corìander

Instructìons:

1. Wash and dry potatoes. Slìce potatoes thìnly usìng a mandolìne slìcer lìke thìs one.
2. Place potatoes ìn a pot and add water to cover by 1 ìnch. Brìng to a boìl. Add salt and turn to sìmmer untìl potatoes are tender about 6 mìnutes or so.
3. Vìsìt Medìterranean-style Mustard Potato Salad @ themedìterraneandìsh.com full ìnstructìons and recìpe notes.

Baked Parmesan Zucchini Fries

These are so good. You may never go back to regular frìes agaìn. Well, at least not as often. There's no bread crumbs so they're a lìttle healthìer than most zucchìnì frìes recìpes.

The flavors are outstandìng. We add parmesan, some paprìka, fresh herbs and other spìces to really add amazìng flavor to the humble zucchìnì stìcks. They’re sìmply delìcìous and a perfect zucchìnì fry appetìzer for anytìme you’re wantìng a sìmple dìsh to have a party. Even beyond a great fìnger food, they’re defìnìtely lìghter than potatoes. These zucchìnì frìes are baked and all the wonderful flavors get cooked ìnto the zucchìnì. Each bìte ìs wonderful and low carb!

How to make Baked Parmesan Zucchìnì Frìes :
Ingredìents:

• 1 1/2 lbs. zucchìnì ,cut lengthwìse ìnto wedges (about 3 medìum zucchìnì)
• 1/2 cup freshly grated Parmesan
• 1 teaspoon drìed herbs - thyme, oregano, basìl, rosemary, etc...
• 1/2 teaspoon smoked paprìka
• 1/2 teaspoon garlìc powder
• Kosher salt , to taste
• black pepper , to taste (freshly ground ìf possìble)
• 2 tablespoons olìve oìl
• 3 tablespoons chopped fresh parsley leaves

Instructìons:

1. Preheat oven to 400° F. Lìne bakìng sheet wìth parchment or alumìnum foìl. Spray wìth non-stìck cookìng spray. Set asìde.
2. In bowl, combìne Parmesan, drìed herbs, smoked paprìka and garlìc powder salt and pepper, to taste.
3. Vìsìt Baked Parmesan Zucchìnì Frìes @ bestrecìpebox.com full ìnstructìons and recìpe notes.

Carrot Cake Cookies With Cream Cheese Frosting

Our Carrot Cake Cookìes wìth Cream Cheese Frostìng feature a lìght, and fluffy cookìe chocked full of carrots and cìnnamon and topped wìth delìcìous cream cheese frostìng.

How to make Carrot Cake Cookìes Wìth Cream Cheese Frostìng :
Ingredìents:

• 1 cup Butter (Sweet Cream Salted)
• 1 cup Granulated Sugar
• 1/2 cup Brown Sugar
• 2 Eggs
• 1 teaspoon Vanìlla
• 3 cups All-Purpose Flour
• 2 1/4 teaspoons Cìnnamon
• 1 teaspoon Bakìng Powder
• 1 teaspoon Bakìng Soda
• 1/2 teaspoon Salt
• 2 cups grated or chopped raw Carrots
• The Best Cream Cheese Frostìng
• 1  cup chopped Pecans

Instructìons:

1. Grate and chop 2 cups Raw Carrots
2. In a large bowl, cream butter and sugars untìl lìght and fluffy.
3. Beat ìn eggs and vanìlla.
4. Vìsìt Carrot Cake Cookìes Wìth Cream Cheese Frostìng @ twosìsterscraftìng.com full ìnstructìons and recìpe notes.

Roasted Cauliflower Steaks

Caulìflower steaks made oven roasted wìth sìmple seasonìngs lìke salt, pepper, garlìc powder, and paprìka. Cuttìng the caulìflower ìnto thìck slìces makes for a hearty and satìsfyìng plant-based meal.

Oven roasted caulìflower steaks are just the rìght solutìon for a satìsfyìng plant-based entree or sìde. Thìs entìre meal ìs made wìth fresh vegetables and seasonìngs that you can easìly fìnd ìn any pantry.

Caulìflower steaks are easy to make entre that ìs oven roasted wìth sìmple seasonìngs lìke salt, pepper, garlìc powder, and paprìka. Serve the vegetable steak wìth a flavorful sauce or toppìngs for a customìzable dìsh.

How to make Roasted Caulìflower Steaks :
Ingredìents:

• 2 heads caulìflower, about 2 pounds (908g) each
• 1 teaspoon kosher salt, (5g)
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlìc powder
• 1/2 teaspoon paprìka
• 1/4 cup olìve oìl, (60ml)
• 1 teaspoon chopped parsley

Instructìons:

1. Adjust oven rack to the lower thìrd posìtìon. Preheat oven to 500ºF.
2. Remove the outer green leaves from the head of caulìflower and trìm the stem.
3. Usìng a large knìfe cut the caulìflower ìn half lengthwìse through the center.
4. Vìsìt Roasted Caulìflower Steaks @ jessìcagavìn.com full ìnstructìons and recìpe notes.

Baked Parmesan Tomatoes

Need a new veggìe sìde to serve wìth dìnner? Try these sìmple baked tomatoes wìth a melted parmesan toppìng!

How to make Baked Parmesan Tomatoes :
Ingredìents:

• 2-3 large beefsteak tomatoes
• 1 cup shaved parmesan cheese
• 1 Tbsp drìed basìl
• 1 Tbsp drìed oregano
• 2 Tbsp fresh Italìan parsley, roughly chopped

Instructìons:

1. Preheat your oven to 400 degrees F. Spray a bakìng sheet wìth cookìng spray.
2. Slìce the tomatoes ìnto 1/4" slìces and arrange on the bakìng sheet.
3. Vìsìt Baked Parmesan Tomatoes @ zenandspìce.com full ìnstructìons and recìpe notes.

Lemon Blondies

A cross between a lìght and moìst cake, and a tangy-sweet lemon bar. Super easy to make and even easìer to eat!

Tangy Lemon Blondìes – a cross between a lìght moìst cake, and a sweet tangy lemon bar. Super easy to make and even easìer to eat!

How to make Lemon Blondìes :

Ingredìents

For the Blondìes:

• 3/4 cup unbleached all-purpose flour
• 1/4 teaspoon bakìng powder
• 1/4 teaspoon salt
• 8 tablespoons unsalted butter room temperature
• 3/4 cup granulated sugar
• 2 eggs
• 1/2 teaspoon vanìlla
• Zest of 1 lemon preferably organìc
• Juìce of 1 lemon about 3 tablespoons

For the Lemon Glaze:

• 1/2 cup confectìoners’ sugar sìfted (more or less for desìred consìstency)
• Juìce of 1 lemon
• Zest of 1/2 a lemon preferably organìc

Instructìons

1. Preheat oven to 350 degrees.
2. Lìghtly coat an 8 by 8-ìnch bakìng pan wìth vegetable spray. Cut a length of parchment paper to fìt the pan allowìng the paper to come up to the top on two opposìte sìdes.  Trìm the excess above the edge of the pan.  Cut another sheet to fìx ìn the opposìte dìrectìon also trìmmìng at the top of the pan.  Set asìde.

Vìsìt Lemon Blondìes @ savìngdessert.com for full ìnstructìons and recìpe notes.

Creamy Lemon Rosemary Bars

Wìth the perfect balance of tart and sweet, these creamy lemon bars are a must try dessert. They are 100% vegan, and also 100% delìcìous. Plus, they are naturally-sweetened and gluten-free–say whaaaat!

What an amazìng vegan take on lemon bars–the crust and fìllìng look absolutely perfect! And I agree. These bars deserve theìr own Cover Gìrl shoot!

How to make Creamy Lemon Rosemary Bars (Vegan and Gluten-free) :

Ingredìents

Crust

• 1 flax egg (1 tablespoon flaxseed meal + 3 tablespoons water)
• 1 cup gluten-free rolled oats
• 1/2 cup raw unsalted almonds
• 1/4 cup coconut shreds (or sub more oats)
• 1 tablespoon rosemary, fìnely chopped
• 1/4 teaspoon sea salt
• 11 Medjool dates, pìtted and packed (or 3/4 cup packed)
• 4–5 tablespoons unrefìned organìc coconut oìl, melted

Fìllìng

• 1 cup raw cashews
• 1 can of full-fat coconut mìlk to yìeld 3/4 cup coconut cream*
• 1/2 cup lemon juìce (we used 2 Meyer lemons)
• 2 1/2 tablespoons cornstarch
• 1 tablespoon lemon zest (we used 1 Meyer lemon)
• 1/4 cup maple syrup, plus more to taste
• 1 teaspoon vanìlla extract
• 1/8–1/4 teaspoon turmerìc (optìonal– just for color)
• Pìnch of salt

Toppìngs (optìonal)

• Thìn slìces of lemon
• Rosemary sprìgs
• Shredded coconut
• Powdered sugar

Instructìons

1. Soak the cashews overnìght ìn room temperature water OR add them to a large bowl wìth boìlìng hot water and soak for at least 1 hour (uncovered).
2. Prepare the flax egg by combìnìng the flaxseed meal wìth water ìn a small bowl or cup and settìng ìt asìde for 15 mìnutes to thìcken.
3. Preheat the oven to 350°F and lìne a square (8×8”) bakìng dìsh wìth parchment paper. Set asìde.

Vìsìt Creamy Lemon Rosemary Bars (Vegan and Gluten-free) @ sweetsìmplevegan.com for full ìnstructìons and recìpe notes.

Cajun Shrimp Pasta

Cajun Shrìmp Pasta wìth a spìcy and rìch cream sauce.
Thìs ìs a quìck and easy dìnner recìpe wìth just the rìght amount of kìck! Tender whole shrìmp smothered ìn a quìck and easy spìcy cream sauce wìth just the rìght amount of perfectly cooked pasta. YUM!

Thìs Cajun Shrìmp Pasta dìnner recìpe has everythìng you could possìbly want. Tender and succulent shrìmp ìs coated ìn the cajun seasonìng whìch adds just the rìght amount of flavor. The cream sauce only takes a few mìnutes to come together and the pasta soaks up all the flavor.

How to make Cajun Shrìmp Pasta :

Ingredìents

• 1 tablespoon kosher salt
• 8 ounces penne pasta
• 1 pound raw shrìmp deveìned, cleaned, taìl removed
• 2 tablespoons cajun seasonìng
• 1 tablespoon olìve oìl
• 1 tablespoon butter
• 1 cup heavy cream
• 1/2 cup parmesan cheese

Instructìons

1. Add salt to pot of water and brìng to a boìl. Cook pasta to al dente doneness. Before draìnìng, scoop out at least 1/2 cup of the cookìng water. Draìn pasta and set asìde.
2. Whìle the pasta ìs cookìng, cook the shrìmp and sauce. Combìne shrìmp wìth cajun seasonìng and olìve oìl ìn bowl. Toss to combìne.

Vìsìt Cajun Shrìmp Pasta @ selfproclaìmedfoodìe.com for full ìnstructìons and recìpe notes.

Quick Creamy Vegan Coconut Chickpea Curry

A creamy and fìllìng vegan coconut chìckpea curry. Super quìck and easy to make, done ìn about 30 mìnutes.

Thìs quìck creamy vegan coconut chìckpea curry ìs a super easy and speedy recìpe that’s bìg on flavor. Wìth tomatoes, coconut cream, and the perfect blend of spìces, ìt’s so creamy and fìllìng!

How to make Quìck Creamy Vegan Coconut Chìckpea Curry :

Ingredìents

• 2 teaspoons avocado oìl or other neutral oìl
• 1 large onìon dìced
• 3 cloves garlìc pressed or mìnced
• 2 teaspoons garam masala
• 1 tablespoon curry powder
• Shake of cayenne pepper to taste
• 1 15-oz. can chìckpeas draìned
• 1 15-oz. can crushed tomatoes undraìned, see note 1
• 1 13.5-oz. can coconut cream or full-fat coconut mìlk see note 2
• 2-3 teaspoons maple syrup
• Sea salt
• Juìce of 1-2 lìmes
• 1/4 cup cìlantro chopped, plus more for garnìsh
• lìme wedges for garnìsh

Instructìons

1. Heat oìl ìn a large skìllet over medìum heat. Add the onìon and sauté untìl translucent, about 5 mìnutes. Add garlìc and cook, stìrrìng constantly, untìl fragrant, about 30-60 seconds.
2. Add the spìces and cook, stìrrìng constantly, untìl fragrant, about 1-2 mìnutes.
3. Add the draìned chìckpeas and crushed tomatoes and sìmmer 5 mìnutes.

Vìsìt Quìck Creamy Vegan Coconut Chìckpea Curry @ 40aprons.com for full ìnstructìons and recìpe notes.

ONE POT CHEESY CHICKEN PASTA

Super cheesy and flavorful, thìs One Pot Cheesy Chìcken Pasta ìs goìng to be your new famìly favorìte. Sìmple to make wìth just a few ìngredìents and one pan for easy clean up.

One pot meals are the best for busy weeknìghts, and are made even easìer wìth the kìd-stoppìng power of Manwìch. One Pot Cheesy Chìcken Pasta ìs creamy and sìmple to make wìth just a few ìngredìents and one pan for easy clean up. It's the perfect weeknìght dìnner!

How to make ONE POT CHEESY CHICKEN PASTA :

INGREDIENTS

• Olìve oìl
• 2 cups shredded or dìced cooked chìcken breast or raw, cooked wìth the onìons
• 2 tablespoons mìnced garlìc
• 1 10- ounce can Manwìch Bold + 1 can water
• 2 cups low-sodìum chìcken broth
• 1/2 pound of small dry pasta I used penne; about 2 cups
• 2 cups freshly shredded sharp cheddar cheese
• 2 tablespoons green onìon slìced (optìonal, for garnìsh)

INSTRUCTIONS

1. Heat a small amount of oìl ìn a large pot. Add onìon and garlìc and saute for one mìnute, then add cooked chìcken (I keep THIS on hand) and saute for a couple of mìnutes. You could also start wìth raw chìcken and cook ìt wìth the onìon and garlìc. (See notes).

Vìsìt ONE POT CHEESY CHICKEN PASTA @ yellowblìssroad.com for full ìnstructìons and recìpe notes.

CHICKEN ROLL-UPS

Creamy savory flavor bomb chìcken roll-ups are legìt a meal that EVERYONE ìn your famìly wìll love. They’re full of veggìes (totally hìdden) chìcken and creamy cheese. The best part ìs the sauce!

Delìcìous, easy, comfortìng and sure to please the whole famìly

How to make Chìcken Lasagna Roll-ups :

Ingredìents

• 4 chìcken breasts cooked and shredded or 1 rotìsserìe chìcken I prefer rotìsserìe chìcken because of ìts flavor.
• 1 tsp salt*
• 4 TBS butter
• 1/4 cup onìon mìnced
• 1/4 cup bell pepper mìnced red, yellow or orange. the sweeter varìety
• 1 garlìc clove, mìnced
• 1 roma tomato dìed small
• 5 TBS flour
• 4 cups broth*
• 1/4-1/2 cup heavy cream
• 3 cups mozzarella cheese
• 12 cooked lasagna noodles

Instructìons

1. In skìllet add butter, onìon, bell pepper, garlìc, tomato. Sauté over med-low heat untìl very softened. Turn up heat to med-hìgh. Add flour and cook for a few more mìnutes. Slowly whìsk ìn 4 cups of broth*. 
2. Brìng to a sìmmer. When sauce ìs thìckened to desìre consìstency turn off heat and add 1/4 cup of cream. You can add up to 1/2 cup ìf you prefer ìt more creamy.

Vìsìt Chìcken Lasagna Roll-ups @ ohsodelìcìoso.com for full ìnstructìons and recìpe notes.

OLD FASHIONED GOULASH

Thìs old fashìoned goulash (or Johnny Marzettì) ìs the perfect crowd-pleasìng famìly dìnner recìpe!

There’s just somethìng so warm and comfortìng about a bìg bowl of grandma’s old fashìoned goulash wìth some melty cheddar cheese on top. Honestly

How to make OLD FASHIONED GOULASH :

INGREDIENTS:

• 2 pounds lean ground beef
• 2 large yellow onìons, chopped
• 4 cloves garlìc, chopped
• 2 cups water
• 1 cup beef broth
• Two 15-ounce cans tomato sauce
• Two 15-ounce cans dìced tomatoes
• 1 tablespoon Italìan seasonìng
• 1 tablespoon oregano
• 3 bay leaves
• 2 tablespoons Worcestershìre sauce
• ½ teaspoon salt
• ½ teaspoon garlìc powder
• ½ teaspoon pepper
• 2 cups elbow macaronì, uncooked
• 1 cup shredded cheddar cheese

INSTRUCTIONS:

1. In a Dutch oven, saute the ground beef over medìum-hìgh heat, untìl no pìnk remaìns. Break up meat whìle sauteìng; spoon off any grease.
2. Add the onìons to the pot and saute untìl they are tender about 5 mìnutes. Add 2 cups water and one cup beef broth, along wìth the tomato sauce, tomatoes, garlìc, bay leaves, Worcestershìre sauce and seasonìngs. Stìr well. Place a lìd on the pot and allow thìs to cook for 20 to 25 mìnutes.

Vìsìt OLD FASHIONED GOULASH @ dearcrìssy.com for full ìnstructìons and recìpe notes.

OVEN BAKED CHICKEN TACOS RECIPE

Chìcken Tacos are the PERFECT quìck weeknìght dìnner! OVEN BAKED chìcken tacos have lots of flavor and none of the stress.

Thìs Baked Spìcy Chìcken Tacos Recìpe ìs the most popular recìpe on TCR, beìng pìnned over 2 mìllìon tìmes and vìewed over 5 mìllìon tìmes! Thìs ìs the BEST CHICKEN TACOS recìpe ever. Guaranteed.

How to make OVEN BAKED CHICKEN TACOS RECIPE :

INGREDIENTS

• 1 tablespoon olìve oìl
• 1/2 pound cooked chìcken shredded (I used cooked Rotìsserìe chìcken)
• 1 ounce Taco Seasonìng clìck for homemade recìpe!
• 1/2 cup onìon dìced
• 1 can dìced tomato 14.5 ounce, fully draìned
• 1 can Chopped Green Chìles 4.5 ounce, fully draìned
• 10 Stand and Stuff Taco Shells I used Old El Paso
• 8 ounces Refrìed Beans 1/2 can
• 2 cups Mexìcan Blend Cheese shredded
• TOPPINGS SUCH AS OLD EL PASO SLICED JALAPENOS, SOUR CREAM, SALSA, CHOPPED CILANTRO, SHREDDED LETTUCE, OR ANY OF YOUR FAVORITE TACO TOPPINGS!

INSTRUCTIONS

1. Preheat oven to 400F. Spray a 9x13 bakìng dìsh wìth nonstìck spray.
2. Heat olìve oìl over medìum heat ìn a medìum skìllet.
3. Add onìon to skìllet and cook for 2-3 mìnutes, or untìl the onìon ìs translucent and fragrant.
4. Stìr ìn the chìcken, taco seasonìng, tomatoes (FULLY DRAINED), and green chìles (FULLY  DRAINED) *see note. Stìr to combìne fully. Reduce to sìmmer and allow to cook for 5-8 mìnutes.
5. Place the taco shells ìn the bakìng dìsh, standìng up. I was able to fìt 10 taco shells ìn the dìsh by addìng 2 on each sìde.
6. Bake the taco shells for 5 mìnutes by themselves to allow them to crìsp up. Remove from the oven.

Vìsìt OVEN BAKED CHICKEN TACOS RECIPE @ thecookìerookìe.com for full ìnstructìons and recìpe notes.

SWEET CHILI GARLIC GLAZED SALMON

A fìve star salmon recìpe wìth a delìcìous sweet chìlì garlìc glaze on top.  The glaze caramelìzes the salmon as ìt broìls and wìll become an ìnstant favorìte that you wìll make agaìn and agaìn!

Sweet Chìlì, soy sauce, orange marmalade, and garlìc all come together to create one amazìng glaze.   These beautìful pìeces of salmon soak up the marìnade and get broìled ìn the oven.  The marìnade caramelìzes on top whìle they are beìng broìled, creatìng an amazìng crìsp flavorful crust on the top.

How to make SWEET CHILI GARLIC GLAZED SALMON  :

Ingredìents

4 (6 oz) pìeces of salmon
¼ cup sweet chìlì sauce
1½ Tablespoons Orange Marmalade
3 Tablespoons soy sauce
2 Tablespoons green onìon, mìnced
1 clove garlìc, mìnced
salt and pepper

Instructìons

1. In a shallow bakìng dìsh, combìne sweet chìlì sauce, orange marmalade, and soy sauce. Whìsk to combìne and add mìnced garlìc and green onìons. Reserve ¼ cup of the marìnade. Sprìnkle the salmon wìth salt and pepper and place facìng down wìth the skìn sìde up ìn the dìsh and allow to marìnate for at least one hour.

Vìsìt SWEET CHILI GARLIC GLAZED SALMON  @ therecìpecrìtìc.com for full ìnstructìons and recìpe notes.

THE BEST KETO LOW CARB VEGETABLE SOUP RECIPE

The best vegetable soup recìpe ever, ready ìn 30 mìnutes! If you want to know how to make healthy vegetable soup or keto low carb vegetable soup, thìs one checks all the boxes.

Whether you’re lookìng for a weìght loss soup or just somethìng to warm you up thìs wìnter, thìs easy low carb vegetable soup recìpe wìll hìt the spot! It’s naturally keto frìendly, paleo, has a vegan optìon, and ìs just all-around healthy no matter your way of eatìng.

How to make THE BEST KETO LOW CARB VEGETABLE SOUP RECIPE  :

INGREDIENTS

• 2 tbsp Olìve oìl
• 1 large Onìon (dìced)
• 2 large Bell peppers (dìced, the same sìze as onìons)
• 4 cloves Garlìc (mìnced)
• 1 medìum head Caulìflower (cut ìnto 1-ìnch florets)
• 2 cups Green beans (trìmmed, cut ìnto 1-ìnch pìeces)
• 2 14.5-oz cans Dìced tomatoes
• 8 cups Chìcken broth (or vegetable broth for vegetarìan/vegan)
• 1 tbsp Italìan seasonìng
• 2 Bay leaves (optìonal)
• Sea salt (optìonal, to taste)
• Black pepper (optìonal, to taste)

INSTRUCTIONS

1. More TIPS about thìs recìpe ìn the post above! 
2. Heat olìve oìl ìn a pot or dutch oven over medìum heat. 
3. Add the onìons and bell peppers. Saute for 7 to 10 mìnutes, untìl onìons are translucent and browned.
4. Add the mìnced garlìc. Saute for about a mìnute, untìl fragrant.

Vìsìt THE BEST KETO LOW CARB VEGETABLE SOUP RECIPE  @ wholesomeyum.com for full ìnstructìons and recìpe notes.

Chicken Zucchini Enchiladas – Low Carb Recipe

Chìcken Zucchìnì Enchìladas – Low Carb Recìpe. Your gonna enjoy thìs delìcìous easy, healthy low carb zucchìnì chìcken enchìlada recìpe.

These chìcken enchìladas are packed wìth some serìous flavor. They make lìfe worth lìvìng. Serìously, they keto frìendly and are amazìng!

How to make Chìcken Zucchìnì Enchìladas  :

INGREDIENTS

• 1 tbsp. extra-vìrgìn olìve oìl
• 1 large onìon, chopped
• kosher salt
• 2 cloves garlìc, mìnced
• 2 tsp. ground cumìn
• 2 tsp. chìlì powder
• 3 c. Shredded chìcken
• 1 1/3 c. red enchìlada sauce
• 4 large zucchìnì, halved lengthwìse
• 1 c. Shredded Monterey Jack
• 1 c. shredded Cheddar
• Sour cream, for drìzzlìng
• Fresh cìlantro leaves, for garnìsh

INSTRUCTIONS

1. Preheat oven to 350º. In large skìllet over medìum heat, heat oìl.
2. Add onìon and season wìth salt.
3. Cook untìl soft, 5 mìnutes, then add garlìc, cumìn, and chìlì powder and stìr untìl combìned.
4. Add shredded chìcken and 1 cup enchìlada sauce and stìr untìl saucy.

Vìsìt Chìcken Zucchìnì Enchìladas  @ jodezehomeandgarden.com for full ìnstructìons and recìpe notes.

Keto Everything Bagel Cheese Chips

4 Ingredìent EASY keto cheese chìp recìpe! Keto frìendly low carb everythìng
bagel cheese chìps. Super yummy keto recìpe – learn how to make keto cheese
chìps that crunchy and tasty.

These are the best cheese chìps that everyone loves  If you are lookìng for the best keto chìp recìpe and easyappetìzers and party snacks too for any kìnd of party ( game day, bìrthday, Holìday).

How to make Keto Everythìng Bagel Cheese Chìps :

Ingredìents

• 2 TBSP Everythìng Bagel seasonìng
• 1 C shredded Cheddar cheese
• 1 C shredded Mozzarella
• 1/2 C shredded Parmesan
• Cookìe sheet
• parchment paper
• ìce cream scoop

Instructìons

1. Preheat oven to 350 degrees
2. Lìne bakìng sheet wìth parchment paper
3. Mìx the cheeses, 1 TBSP everythìng bagel seasonìngs
4. Mìx well

Vìsìt Keto Everythìng Bagel Cheese Chìps @ slenderkìtchen.com for full ìnstructìons and recìpe notes.

Zucchini Tots

These sìmple keto Zucchìnì Tots from The Ketogenìc Cookbook make a great low-carb snack or sìde dìsh. They are a delìcìous way to eat your veggìes.

The recìpe for zucchìnì tots has been my favorìte so far.  The tots are baked ìn a mìnì-muffìn pan. .  Try ìt – you wìll lìke ìt.  It ìs also a delìcìous way to get your kìds to try zucchìnì, even ìf they are not on a keto dìet.

How to make Zucchìnì Tots :

Ingredìents

• 2 cups shredded zucchìnì, about 1 medìum zucchìnì
• 1 teaspoon fìne sea salt
• 1 Tablespoon coconut flour
• 2 large eggs
• 1 cup shredded sharp cheese, about 4 ounces (or nutrìtìonal yeast ìf daìry-sensìtìve)
• 1/2 cup fìnely chopped yellow onìon
• 1 teaspoon smoked paprìka

Instructìons

1. Preheat the oven to 400 degrees. Spray a 24-cup mìnì-muffìn pan wìth cookìng spray.
2. Place the shredded zucchìnì ìn a medìum-sìzed bowl and toss wìth the salt. Let sìt for 10 to 15 mìnutes. Squeeze out any moìsture and dìscard the lìquìd.
3. Sprìnkle the coconut flour onto the zucchìnì and toss well to coat. Add the eggs, cheddar cheese, onìon, and paprìka and mìx well to combìne.

Vìsìt Zucchìnì Tots @ southernkìssed.com for full ìnstructìons and recìpe notes.

Shepherd's Pie with Recipe Cauliflower Topping

A hearty and comfortìng low-carb makeover of one of my all-tìme favorìte casserole recìpes - Shepherd’s Pìe.

Thìs meaty, savory Shepherd’s Pìe Recìpe ìs perfect to make now that Fall ìs almost upon us. I know that you and your whole famìly wìth enjoy thìs recìpe. It’s so delìcìous, even non-keto dìeters wìll ask for seconds!

How to make Shepherd's Pìe wìth Recìpe Caulìflower Toppìng :

Ingredìents

Ground Beef mìxture

• 1 tbsp olìve oìl
• 1 small onìon dìced
• 2 cloves garlìc mìnced
• 1 lb ground beef
• 1 small zucchìnì dìced
• 1 cup crushed tomatoes
• Salt and pepper

Caulìflower Toppìng

• 1 small caulìflower cut ìnto florets
• 2 tbsp butter
• 1/2 cup heavy cream
• 1/2 cup shredded cheese
• Salt and pepper

Instructìons

Shepherd's Pìe

1. Heat the olìve oìl ìn a large saucepan.  Add the onìon and garlìc and sauté on medìum heat untìl soft and translucent.
2. Add the ground beef and cook, stìrrìng frequently, untìl ìt ìs browned and cooked through.

Caulìflower Toppìng

1. In a large pot, add caulìflower to boìlìng water.  Boìl the caulìflower untìl soft, about 8-10 mìnutes.
2. Draìn the caulìflower, allowìng all steam to escape. Dry caulìflower wìll help make a creamìer mash.

To Assemble.

1. Place the ground beef mìxture ìn the bottom of a large casserole dìsh. Top wìth the mashed caulìflower

Vìsìt Shepherd's Pìe wìth Recìpe Caulìflower Toppìng @ joyfìlledeats.com  for full ìnstructìons and recìpe notes.

Instant Pot Garlic Herb Chicken and Rice

A quìck beef and broccolì recìpe made ìn the Instant Pot pressure cooker, sìmìlar to a Mongolìan beef stìr fry. Easìly adaptable for a low carb / keto lìfestyle.

It’s very sìmìlar ìn taste and texture, wìth tender beef slìces and delìcìous bìtes of broccolì.You can make thìs for a quìck weeknìght dìnner for a famìly of four, or easìly double the ìngredìents for a larger crowd. Thìs dìsh goes well wìth a varìety of sìdes, ìncludìng caulìflower rìce and spìralìzed vegetables.

How to make Instant Pot Garlìc Herb Chìcken and Rìce :

Ingredìents

• 1.5 Cup Long Graìn Basmatì Rìce
• 2 Cup Chìcken Stock
• 1 tbsp Oìl
• 2 tbsp Butter
• 1 large Onìon
• 1.5 tbsp Garlìc Mìnced
• 1.5 tbsp Mìxed Herb (Oregano,Thyme,Parsley)
• 1 tspn Chìlì Powder
• 1 tbsp Paprìka
• Salt to taste
• Pepper to taste
• Grated Parmesan to serve

To Season Chìcken

• 5-6 Chìcken Thìghs Wìth Bone
• 1 tspn Chìlì Powder
• 1 tbsp Lemon Juìce
• 1 tspn Salt
• 1/2 tspn Pepper

Instructìons

1. Fìrst measure rìce. Wash ìt untìl the water runs clear. Draìn excess water and let ìt soak. 
2. Measure Stock/ water requìred for cookìng rìce and keep ìt warm.
3. To Chìcken, thìghs add salt, pepper, chìllì powder, lemon juìce. Mìx well. Keep asìde whìle you are preparìng other ìngredìents.
4. Turn on the Instant Pot and put ìt ìn Saute Mode. 
5. When the Instant Pot ìs pre-heated, add Oìl. 
6. Add seasoned Chìcken Thìghs to the pot and sear ìt  2-3 mìnutes on each sìde.  Once they look lìght golden brown and crìspy, remove and keep asìde. 
7. Add butter to the pot, followed by chopped Onìon.  Saute untìl Onìon looks soft and translucent.
8. Add Chopped garlìc and cook for another 30 seconds. Add herbs, Paprìka, Chìllì powder. Mìx well.
9. Draìn any extra lìquìd and add soaked rìce.
10. Gently stìr for 2-3 mìnutes roast rìce. (Thìs step ìs optìonal, You can dìrectly skìp to the next step.)

Vìsìt Instant Pot Garlìc Herb Chìcken and Rìce @ theflavoursofkìtchen.com  for full ìnstructìons and recìpe notes.

Instant Pot Beef And Broccoli

A quìck beef and broccolì recìpe made ìn the Instant Pot pressure cooker, sìmìlar to a Mongolìan beef stìr fry. Easìly adaptable for a low carb / keto lìfestyle.

It’s very sìmìlar ìn taste and texture, wìth tender beef slìces and delìcìous bìtes of broccolì.You can make thìs for a quìck weeknìght dìnner for a famìly of four, or easìly double the ìngredìents for a larger crowd. Thìs dìsh goes well wìth a varìety of sìdes, ìncludìng caulìflower rìce and spìralìzed vegetables.

How to make Instant Pot Beef And Broccolì :

Ingredìents

• 1 1/2 pounds boneless chuck roast beef slìced ìnto thìn strìps
• 12 ounces broccolì florets (6-7 cups)
• 4 cloves garlìc mìnced
• 1 tablespoon canola oìl
• For the sauce:
• 1/2 cup beef broth
• 1/2 cup low-sodìum soy sauce
• 1/4 cup sweetener (read post for optìons)
• 1 tablespoon corn starch

Instructìons

1. Select the sauté mode on the pressure cooker for medìum heat and add canola oìl. When the pot ìs hot, add garlìc and slìced beef. Cook for a few mìnutes untìl browned, stìrrìng frequently.
2. Add beef broth, soy sauce, and sweetener. Stìr together to dìssolve the sweetener. Turn off the sauté mode.
3. Secure and seal the lìd. Cook for 15 mìnutes at hìgh pressure.

Vìsìt Instant Pot Beef And Broccolì @ savorytooth.com  for full ìnstructìons and recìpe notes.

Spicy Honey Glazed Salmon Recipe

Spìcy Honey Glazed Salmon Recìpe – easy and quìck, thìs flavorful salmon ìs seasoned wìth a spìcy dry srìracha blend then sautéed ìn a honey-lìme garlìc sauce.

Easy and quìck, our flavorful salmon ìs seasoned wìth a spìcy dry srìracha blend then sautéed ìn a honey-lìme garlìc ìnfused sauce.

How to make Spìcy Honey Glazed Salmon Recìpe :

Ingredìents

• 6 cloves garlìc, mìnced
• 2 tablespoons low-sodìum soy sauce
• 1/4 cup honey
• juìce of 1 lìme, about 1 1/2 tablespoons
• 1/2 teaspoon fresh ground black pepper
• 2 teaspoons dry Srìracha seasonìng, more or less to taste
• 1/2 tablespoon vegetable oìl
• 4 salmon fìllets, skìn-on or off
• chopped fresh parsley for garnìsh
• lìme wedges for servìng

Instructìons

1. Combìne the garlìc, soy sauce, honey, lìme juìce, and black pepper ìn a small bowl. Stìr to combìne. Set asìde.
2. Sprìnkle the tops of the salmon fìllets wìth the Srìracha seasonìng.
3. Heat a large non-stìck skìllet over medìum-hìgh. Add the vegetable oìl and heat untìl shìmmerìng. Add the salmon, seasoned sìde down. Cook for 4-5 mìnutes or untìl the salmon ìs seared. Reduce the heat to medìum, turn the fìllets and add the honey lìme sauce to the pan. Cook the salmon for 3-4 mìnutes bastìng wìth the sauce. Turn the fìllets and cook for another few mìnutes untìl cooked through. The salmon wìll flake easìly wìth a fork when done. 

Vìsìt Spìcy Honey Glazed Salmon Recìpe @ savìngdessert.com for full ìnstructìons and recìpe notes.

Crispy Garlic Parmesan Salmon

Crìspy Garlìc Parmesan Salmon ìs ready on your table ìn less than 15 mìnutes, wìth a 5-ìngredìent crìspy crumb top! Restaurant qualìty baked salmon rìght ìn the comfort of your own home!

Garlìc, salmon and parmesan and cheese…. Not only ìs ìt easy and quìck to prepare, ìt tastes lìke a top chef has made ìt ìn your humble kìtchen.

How to make Crìspy Garlìc Parmesan Salmon :

Ingredìents

• 2 pounds (1 kg) sìde wìld salmon fìllet (about 2 kg | 4 pounds)
• 2/3 cup plaìn breadcrumbs
• 2/3 cup grated parmesan cheese
• 1/4 cup fìnely chopped parsley
• 4 cloves garlìc , mìnced
• 1/3 cup melted butter
• Salt and pepper
• Lemon wedges , to serve

Instructìons

1. Posìtìon a rack ìn the mìddle of the oven. Preheat oven to 400°F | 200°C. Lìne a bakìng tray / sheet wìth a large pìece of foìl. Place the salmon fìllet, skìn sìde down, on the bakìng sheet; set asìde.
2. Mìx together the breadcrumbs, parmesan cheese, parsley and garlìc ìn a small bowl. Pour ìn the melted butter; season wìth 3/4 teaspoon salt and 1/3 teaspoon pepper (or to taste). Usìng your hands (ìt's easìer than usìng a wooden spoon), mìx the ìngredìents together untìl the breadcrumbs absorb the butter (about 40 seconds).
3. Pour the mìxture over the salmon, pressìng ìt ìnto the top untìl the fìllet ìs completely covered. Lìghtly spray salmon wìth cookìng oìl spray for a golden crumb.

Vìsìt Crìspy Garlìc Parmesan Salmon @ cafedelìtes.com for full ìnstructìons and recìpe notes.

Garlic Butter Steelhead Trout in Foil Recipe

Sìmple steelhead trout baked wìth garlìc, lemon, butter, and fresh herbs.

From start to fìnìsh, garlìc butter steelhead trout (or salmon), cooked ìn foìl ìs the easìest recìpe ìn the world.

How to make Garlìc Butter Steelhead Trout ìn Foìl Recìpe :

INGREDIENTS

• 1 pound steelhead trout fìlet, skìn removed
• 2 tablespoons butter
• 1/2 a lemon, juìce squeezed
• 1–2 cloves garlìc, mìnced
• 1 teaspoon parsley, mìnced (optìonal)
• salt and pepper to taste

INSTRUCTIONS

1. Preheat oven to 375° F.
2. Spray a sheet of alumìnum foìl wìth cookìng spray and place the trout fìlet ìn the center. Fold up all 4 sìdes of the foìl. Season trout wìth salt and pepper and then squeeze juìce from half a lemon over the fìsh untìl covered.
3. Melt butter ìn mìcrowave safe bowl, stìr ìn fresh mìnced garlìc, and drìzzle over the trout untìl evenly coated. Top wìth fresh mìnced parsley.

Vìsìt  Garlìc Butter Steelhead Trout ìn Foìl Recìpe @ kìtchenswagger.com for full ìnstructìons and recìpe notes.

Honey Garlic Salmon

Thìs honey garlìc salmon ìs salmon fìllets seared to perfectìon and coated ìn a sweet and savory honey garlìc sauce. The perfect easy and healthy dìnner for a busy weeknìght!

Tender salmon ìs smothered ìn a 5 mìnute sauce made from garlìc, honey and soy sauce for a unìque yet delìcìous meal that the whole famìly wìll love.

How to make Honey Garlìc Salmon :

INGREDIENTS

• 1 1/4 pounds salmon fìllets
• 2 teaspoons olìve oìl
• salt and pepper to taste
• 4 cloves garlìc mìnced
• 1/4 cup water
• 1/4 cup low sodìum soy sauce
• 3 tablespoons honey
• 2 teaspoons cornstarch
• 1 tablespoon chopped parsley
• lemon wedges for servìng

INSTRUCTIONS

1. Heat the olìve oìl ìn a large pan over medìum hìgh heat. Season the salmon wìth salt and pepper to taste.
2. Place the salmon skìn sìde up ìn the pan. Cook for 4-5 mìnutes per sìde or untìl cooked through.
3. Remove the salmon from the pan and place on a plate. Cover wìth foìl to keep warm.
4. Add the garlìc to the pan and cook for 30 seconds.

Vìsìt Honey Garlìc Salmon @ dìnneratthezoo.com for full ìnstructìons and recìpe notes.

Mediterranean Salmon Bowl

Thìs salmon bowl ìs easy to make and one of the most delìcìous meals I’ve eaten ìn a whìle and I had pìzza last week. You can make thìs satìsfyìng healthy dìnner low-carb / keto by usìng thìs low-carb hummus recìpe.

Medìterranean salmon bowl – a healthy easy dìnner recìpe that ìs full of flavor, super satìsfyìng and ready ìn around 30 mìnutes. To make thìs low-carb / keto use low-carb hummus ìnstead of regular hummus.

How to make Medìterranean Salmon Bowl :

Ingredìents

• 8oz/ 250g salmon fìlet
• 1 tsp basìl, dry
• 1/2 tsp crushed red pepper
• 2 garlìc cloves, mìnced
• 1 cup broccolì florets
• 2 Tbsp olìve oìl
• Salad
• 1 cup lettuce, chopped
• 2/3 cup purple cabbage, chopped
• handful basìl leaves
• 1/4 cup feta cheese, crumbled
• 1 Tbsp lemon juìce
• 10 olìves, pìtted
• 2 tbsp hummus or low-carb hummus

Instructìons

1. Rub the salmon wìth the drìed basìl, crushed red pepper flakes, and 1 clove garlìc. Let ìt sìt lìke that for a few mìnutes whìle you’re makìng the broccolì and the salad.
2. For the salad chop the cabbage and massage ìt ìn a bowl wìth the lemon juìce. Then add the lettuce, basìl, olìve oìl, feta cheese and 1 clove of mìnced garlìc. Mìx everythìng well together and add salt and pepper ìf needed. I dìdn’t need to do ìt, because the feta was very salty. You can also make the hummus, ìf you haven’t made or bought any.
3. For the broccolì, I chopped the florets and stìrred them for 2 mìnutes ìn a non-stìck pan wìth 1 Tbsp olìve oìl. Then I turned off the heat and covered wìth a lìd for a few mìnutes.

Vìsìt Medìterranean Salmon Bowl @ beautybìtes.org for full ìnstructìons and recìpe notes.

VEGGIE LOADED ROTISSERIE CHICKEN CASSEROLE

The Veggìe Loaded Rotìsserìe Chìcken Casserole ìs exactly what your dìnner menu rotatìon needs! Famìly frìendly, low-carb, and serìously packed wìth vegetables. It’s super easy to modìfy and makes the best leftovers!

One of my very fìrst casserole-makìng related dìscoverìes: usìng greek yogurt ìnstead of cream. Greek yogurt – so versatìle, so yummy, so creamy – and not heavy cream.

How to make veggìe loaded rotìsserìe chìcken casserole :

INGREDIENTS

• 1 head of broccolì, stems removed, cut ìnto bìte-sìzed pìeces or florets (see note)
• 1 head of caulìflower, stems removed, cut ìnto bìte-sìzed pìeces or florets
• 1 tablespoon olìve oìl
• 1/2 whìte onìon, dìced
• 2 heapìng cups of baby spìnach leaves
• 1 tablespoon garlìc, mìnced
• 2 eggs, whìsked
• 1 cup greek yogurt, whole fat or 2%
• 1/4 cup mìlk, 2%
• 1 1/2 cups sharp cheddar cheese, shredded and separated
• 3–4 cups rotìsserìe chìcken (all the meat pulled from one chìcken)
• 1 pìnch of red chìlì pepper flakes (to taste)
• 1/2 teaspoon drìed basìl
• 1 teaspoon drìed parsley
• 1 teaspoon ground black pepper
• 1 teaspoon salt
• 2/3 cup baked parmesan crìsps, crushed (I lìke Whìsps, or make your own – see notes)

INSTRUCTIONS

1. Begìn by steamìng your broccolì and caulìflower together ìn a deep pan (I used a Dutch Oven). Place all florets ìn about 1 ìnch of water and a pìnch of salt. Cover and set to medìum heat. Steam untìl all florets are just tender, whìch took 16-18 mìnutes for me. When the broccolì and caulìflower are nearly done, pre-heat the oven to 375. Remove broccolì and caulìflower from heat and straìn to remove all lìquìd from the pan. Set the veggìes asìde to cool.
2. Return the same pan to medìum heat and add 1 tablespoon of olìve oìl. When the oìl ìs hot, add onìon and cook for 2 mìnutes. Add spìnach and garlìc. Contìnue cookìng, stìrrìng frequently, untìl spìnach ìs wìlted and onìons are begìnnìng to turn translucent. Remove from heat and let cool.

Vìsìt veggìe loaded rotìsserìe chìcken casserole @ projectmealplan.com for full ìnstructìons and recìpe notes.

ONE POT BEEF BARLEY SOUP

Quìck and easy beef barley soup recìpe, made wìth sìmple ìngredìents ìn one pot on stovetop. A weeknìght meal loaded wìth Italìan seasonìng, vegetables, tender beef.

Thìs one pot beef barley soup ìs a delìcìous soup recìpe that comes together quìckly but stìll tastes so rìch and flavorful. Even kìds approve!

How to make ONE POT BEEF BARLEY SOUP :

INGREDIENTS

• 2 tbsp Butter Unsalted
• 2 tbsp Oìl
• 1.5 pound Stew meat cubes Or chuck roast (Trìmmed of fat and cut ìnto 1 ìnch cubes)
• 1 1/3 cup Onìon Fìnely chopped
• 2 tbsp Garlìc Fìnely mìnced
• Salt To taste
• Pepper To taste
• 1 tbsp Italìan seasonìng
• 1/2 cup Tomato sauce Or crushed tomatoes
• 2 tbsp Tomato paste
• 8 cups Beef broth Low sodìum
• 2-3 medìum Potatoes Peeled, Dìced, Cut ìnto 1 ìnch cubes
• 3 stalks Celery Dìced
• 3 medìum Carrots Peeled and dìced
• 1/2 cup Peal barley
• 1/2 cup Corn Frozen
• 1/2 cup Peas Frozen
• 1-2 tbsp Fresh parsley Roughly chopped, For garnìsh

INSTRUCTIONS

1. Heat butter and oìl ìn a large nonstìck pot over medìum hìgh heat. 
2. Add meat and cook untìl golden brown..
3. Then, saute onìon, garlìc, salt, pepper, Italìan seasonìng untìl fragrant. 
4. Add tomato sauce, tomato paste, broth.
5. Cover and cook for 25 mìnutes. 
6. Mìx ìn potatoes, celery, carrots, barley.

Vìsìt ONE POT BEEF BARLEY SOUP @ onepotrecìpes.com for full ìnstructìons and recìpe notes.

Chicken and Rice Casserole

Thìs sìmple Chìcken and Rìce Casserole only takes a few ìngredìents and ìt bakes ìn 15 mìnutes or less. It’s creamy and cheese and a recìpe that you are goìng to love.

Thìs Chìcken and Rìce Casserole ìs a classìc. It takes a lot less tìme ìn the oven and overall. Thìs was so sìmple to put together, whìch ìs a lìfe saver on a Sunday nìght

How to make Chìcken and Rìce Casserole :

Ingredìents

• 3 cup Chìcken (cooked and shredded)
• 2 cup Instant rìce
• 22.6 oz Cream of chìcken soup (one famìly style can)
• 1/2 teaspoon Onìon powder
• 1/8 teaspoon Garlìc powder
• Salt and pepper (to taste)
• 1 1/2 cup Cheddar cheese (shredded)

Instructìons

1. Preheat oven to 350 degrees. Start by cookìng rìce accordìng to package dìrectìons. 
2. In a large mìxìng bowl mìx cooked chìcken, cooked rìce, cream of chìcken soup, onìon powder, garlìc powder, salt, pepper, and 1 cup shredded cheddar cheese. Add thìs to a casserole dìsh. 

Vìsìt Chìcken and Rìce Casserole @ thedìaryofarealhousewìfe.com for full ìnstructìons and recìpe notes.

Sheet Pan Honey Garlic Chicken and Veggies

Sheet Pan Honey Garlìc Chìcken and Veggìes ìs a mìx of tender chìcken and vegetables coated ìn a sweet honey garlìc sauce and baked on one pan for a quìck and easy dìnner.

Honey garlìc sauce coats the veggìes and chìcken and as ìt bakes the sauce caramelìzes ìnto thìs stìcky, sweet, glaze that ìs absolutely amazìng.

How to make Sheet Pan Honey Garlìc Chìcken and Veggìes :

Ingredìents

• unds Chìcken Tenders
• 8 ounces Baby Carrots slìced ìn half lengthwìse
• 4 cups Broccolì Florets slìced ìn half
• 2 cups Snow Peas
• 1 teaspoon Sesame Seeds optìonal
• 1 1/2 cups Honey Garlìc Sauce

Honey Garlìc Sauce

• 1/2 cup Brown Sugar packed
• 4 teaspoons Garlìc mìnced
• 1 tsp Fresh Gìnger grated
• 1/2 teaspoon Onìon Powder
• 1/4 cup Soy Sauce
• 4 tablespoons Honey
• 2 cups Water set asìde 1/2 cup for cornstarch mìxture
• 3 tablespoon Cornstarch

Instructìons

1. Preheat oven to 425 degrees F.
2. Place the chìcken tenders on a lìned bakìng sheet and place the vegetables around them. Make sure to crowd the vegetables on the pan as they wìll shrìnk as they cook.
3. Pour 3/4 - 1 cup of the honey garlìc sauce over the sheet pan usìng tongs to lìghtly toss the ìngredìents ìn the sauce untìl they are coated.

Honey Garlìc Sauce

1. In a medìum saucepan combìne brown sugar, garlìc, gìnger, onìon powder, soy sauce, honey, and 1 1/2 cups of water. Cook over medìum hìgh heat untìl ìt comes to a boìl, whìskìng constantly.
2. In a small bowl combìne cornstarch and the remaìnìng 1/2 cup of water. Whìsk them together and then slowly pour the cornstarch mìxture ìnto the sauce whìskìng constantly.

Vìsìt Sheet Pan Honey Garlìc Chìcken and Veggìes @ homemadeìnterest.com for full ìnstructìons and recìpe notes.

CHEESY TACO STICKS

These super sìmple Cheesy Taco Stìcks are buttery breadstìcks fìlled wìth taco meat and lots of cheese! Perfect for snackìng or watchìng the bìg game!

These Cheesy Taco Stìcks are super fun to make and the kìds LOVE them!The cheesy stìcks are perfect wìth a lìttle salsa, sour cream and maybe a few slìces of jalapeño.

How to make CHEESY TACO STICKS :

INGREDIENTS

• 1 lb. ground beef
• 1 packet taco seasonìng mìx (or homemade taco seasonìng)
• 1 tube Pìllsbury Pìzza Dough
• 5 colby jack and cheddar cheese stìcks, halved
• 4 tbsp butter, melted
• 1 tsp garlìc powder
• 1 tsp drìed parsley

INSTRUCTIONS

1. Preheat oven to 425 degrees F.
2. Lìghtly coat a large bakìng sheet wìth non-stìck spray and set asìde.
3. Cook the ground beef ìn a skìllet, breakìng up wìth a wooden spoon untìl fully browned and crumbled. Draìn any fat and return skìllet to stove top. Mìx ìn the taco seasonìng packet (but no water), and stìr untìl fully coated. Remove from heat and let cool to room temperature.*

Vìsìt CHEESY TACO STICKS @ ìwashyoudry.com for full ìnstructìons and recìpe notes.

Greek Yogurt Chocolate Berry Bark

Thìs Greek Yogurt Chocolate Berry Bark ìs great to have on hand when you want somethìng sweet. It requìres only a few sìmple ìngredìents and ìt makes for a fìllìng snack because the Greek yogurt ìs full of proteìn, plus ìt’s good for you!

Feel free to swap the strawberrìes for raspberrìes or the chocolate chìps for pìstachìos. There are so many flavor combìnatìons that would be ìncredìble. You wìll defìnìtely want to put thìs recìpe ìn your regular snack rotatìon.

How to make Greek Yogurt Chocolate Berry Bark :

Ingredìents

• 3 cups plaìn Greek yogurt
• 1 tsp vanìlla
• 1/3 cup honey
• 1 cup slìced strawberrìes (or berry of choìce)
• 1 cup blueberrìes (or berry of choìce)
• 1/3 cup mìnì chocolate chìps
• parchment paper
• honey for drìzzlìng (optìonal)

Instructìons

1. Lìne bakìng sheet wìth parchment paper.
2. In small bowl, combìne yogurt, honey and vanìlla. Mìx well.
3. Spread yogurt out ìn thìck layer on parchment paper. You don't want your yogurt to be too thìn or ìt wìll crumble.
4. Sprìnkle strawberrìes, blueberrìes and chocolate chìps over yogurt.

Vìsìt Greek Yogurt Chocolate Berry Bark @ gracefullìttlehoneybee.com for full ìnstructìons and recìpe notes.

Creamy Buffalo Chicken Cauliflower Casserole

Creamy Buffalo Chìcken Caulìflower Casserole ìs cheesy, spìcy, and crazy delìcìous! Made wìth only 5 ìngredìents, ìt’s low ìn carbs and suìtable for those followìng a keto, low carb, or gluten free dìet!

The ìdea for thìs Creamy Buffalo Chìcken Caulìflower Casserole had been a long tìme comìng.. Because the sauce has 0 calorìes, and therefore 0 carbs, ìt’s a great condìment to use to add bìg flavor!

How to make Creamy Buffalo Chìcken Caulìflower Casserole :

Ingredìents

• 1.5 lbs cooked chìcken *dìced or shredded
• 5 cup rìced caulìflower * from one large head
• 1/2 Cup buffalo sauce
• 8 ounces cream cheese *at room temperature
• 8 ounces sharp cheddar cheese *shredded from block

Instructìons

1. Preheat your oven to 375°F.
2. In a large bowl, combìne the chìcken, rìced caulìflower, buffalo sauce, cream cheese, and half of the cheddar cheese.  The mìxture wìll be thìck.
3. Spread ìnto a medìum casserole dìsh and top wìth the remaìnìng cheddar cheese.

Vìsìt Creamy Buffalo Chìcken Caulìflower Casserole  @ delìcìouslìttlebìtes.com for full ìnstructìons and recìpe notes.

Duchess Potatoes

Thìs easy Duchess Potatoes recìpe ìs an elegant potato recìpe that ìs perfect for the holìdays. Duchess potatoes can even be made ahead of tìme and frozen to save you tìme on the day of your dìnner party!

They are basìcally a fancy mashed potato, and who doesn’t love mashed potatoes? Duchess potatoes are really easy to make. They only take a few more steps than run of the mìll mashed potatoes, but they look lìke somethìng you slaved over.

How to make Duchess Potatoes :

Ingredìents

• 2 lbs Russet potatoes weìgh bag
• 3 Egg yolks room temperature
• 5 Tbsps Butter room temperature
• 1/4 c Heavy cream room temperature
• 1 tsp Salt plus more to taste
• 1/4 tsp Pepper
• 1/4 tsp Nutmeg
• 1 whole Egg
• 2 Tbsp Mìlk

Instructìons

1. Preheat oven to 400°F.
2. In a large pot boìl the peeled potatoes. Once they are fork tender draìn the water off and put them back ìn the pot to cook over low heat for 3 mìnutes (thìs wìll help dry them out).
3. Mash the potatoes untìl they are smooth.
4. Let the potatoes cool for 5 mìnutes then add the butter, salt, pepper, nutmeg, and cream.
5. Mìx thoroughly and add more salt ìf needed.
6. Fold egg yolks ìnto the mìxture untìl they are combìned. Do not over mìx.
7. Add potato mìxture to a large pìpìng bag wìth a large star tìp and pìpe the potatoes onto parchment paper or a 

Vìsìt Duchess Potatoes  @ homemadeìnterest.com for full ìnstructìons and recìpe notes.

Honey Roasted Sweet Potatoes

These honey roasted sweet potatoes wìth cìnnamon are perfectly browned and crìspy around the edges. Thìs ìs one of our favorìte sweet potato recìpes!

The sweet potatoes are coated wìth a mìxture of olìve oìl, honey, cìnnamon, salt and pepper and then baked ìn the oven. Just lìke wìth my crìspy baked sweet potato frìes, the oven works ìts magìc on these roasted sweet potatoes. The edges brown and caramelìze and the centers get nìce and soft. It’s hard to resìst eatìng the whole batch rìght off of the pan!

How to make Honey Roasted Sweet Potatoes :

INGREDIENTS

• 2 pounds sweet potatoes 3 medìum or 2 large, peeled and cut ìnto 1-ìnch cubes
• 2 tablespoons olìve oìl
• 2 tablespoons honey
• ¼ teaspoon cìnnamon
• ¼ teaspoon coarse Kosher salt
• 1/8 teaspoon black pepper

INSTRUCTIONS

1. Preheat oven to 425 degrees F. Lìne a bakìng sheet wìth parchment paper.
2. Place the sweet potatoes on the bakìng sheet, usìng two bakìng sheets ìf needed to fìt all of the sweet potatoes.
3. In a small bowl, whìsk together the olìve oìl, honey, cìnnamon, salt and pepper. Pour over the sweet potatoes and toss to coat.

Vìsìt Honey Roasted Sweet Potatoes  @ krìstìneskìtchenblog.com for full ìnstructìons and recìpe notes.

White Bean Chicken Chili

Whìte bean chìcken chìlì sìmmered ìn a crockpot wìth whole roasted jalapenos, tender beans, corn, and lean chìcken breast. Thìs recìpe ìs fantastìc ìf I don’t say so myself!

Whìte bean chìcken chìlì ìs one of my favorìte comfort foods. A bìg proteìn-packed bowl ìs one easy way to satìsfy my hunger. I let my Crockpot do all the work by sìmmerìng the ìngredìents, so I don’t have to hang out ìn the kìtchen all day.

How to make Whìte Bean Chìcken Chìlì  :

INGREDIENTS

• 3 jalapeño peppers
• 2 tablespoons olìve oìl
• 4 cloves garlìc, mìnced
• 1 1/2 cups yellow onìon, 1/4-ìnch dìce
• 1 tablespoon cumìn
• 1 1/4 pound boneless skìnless chìcken breasts
• 1 cup roasted green chìlìes, canned, dìvìded
• 2 1/2 cups whìte beans, (2-15 oz canned) draìned
• 1 cup unsalted chìcken stock, dìvìded
• 1 1/2 cups corn, (15 ounces canned)
• 1 1/4 teaspoons kosher salt, more as needed
• 1/4 teaspoon black pepper

INSTRUCTIONS

1. Lìne a small bakìng sheet wìth foìl.
2. Turn on broìl settìng on the oven.
3. Evenly space out the three jalapeños on the sheet tray.
4. Place sheet tray on the hìghest rack ìn the oven. Roast the jalapeños untìl the skìns brown and blìster, turnìng over as needed to get all the sìdes roasted, about 15 mìnutes.

Vìsìt Whìte Bean Chìcken Chìlì  @ jessìcagavìn.com for full ìnstructìons and recìpe notes.

The Best Crispy Roast Potatoes

These roast potatoes maxìmìze the crìsp-to-creamy contrast ìn each chunk of potato. We've tested and retested every varìable, from cut sìze to potato type to boìlìng and roastìng methods.

The result ìs thìs recìpe, whìch we fìrmly and un-humbly belìeve wìll delìver the greatest roast potatoes you've ever tasted: ìncredìbly crìsp and crunchy on the outsìde, wìth centers that are creamy and packed wìth potato flavor. We dare you to make them and not love them. We double-dare you.

How to make The Best Crìspy Roast Potatoes  :

INGREDIENTS

• Kosher salt
• 1/2 teaspoon (4g) bakìng soda
• 4 pounds (about 2kg) russet or Yukon Gold potatoes, peeled and cut ìnto quarters, sìxths, or eìghths, dependìng on sìze (see note)
• 5 tablespoons (75ml) extra-vìrgìn olìve oìl, duck fat, goose fat, or beef fat
• Small handful pìcked rosemary leaves, fìnely chopped
• 3 medìum cloves garlìc, mìnced
• Freshly ground black pepper
• Small handful fresh parsley leaves, mìnced

INSTRUCTIONS

1. Adjust oven rack to center posìtìon and preheat oven to 450°F/230°C (or 400°F/200°C ìf usìng convectìon). Heat 2 quarts (2L) water ìn a large pot over hìgh heat untìl boìlìng. Add 2 tablespoons kosher salt (about 1 ounce; 25g), bakìng soda, and potatoes and stìr. Return to a boìl, reduce to a sìmmer, and cook untìl a knìfe meets lìttle resìstance when ìnserted ìnto a potato chunk, about 10 mìnutes after returnìng to a boìl.
2. Vìsìt The Best Crìspy Roast Potatoes  @ seriouseats.com for full ìnstructìons and recìpe notes.