icanlurn

[icanlurn]

These BBQ Pineapple Chicken Quesadillas are a perfect blend of sweet, savory, and cheesy flavors. They are easy to make in a crock pot and assembled quickly for a delicious meal or snack.

Ingredients: 1 lb chicken breast, diced. 1 cup barbecue sauce. 1 cup pineapple chunks. 1 cup shredded cheddar cheese. 4 large flour tortillas. 1/4 cup diced red onion. 2 tbsp chopped cilantro. 2 tbsp olive oil.

Instructions: Put pineapple chunks, diced chicken, and barbecue sauce in a crock pot. Low-key for 4 to 6 hours, or until chicken is fully cooked and soft. Set a pan on medium heat and add the olive oil. Put in the diced red onion and cook for two to three minutes, until it gets soft. On one half of a flour tortilla, put the cooked chicken mixture. Then, top with shredded cheddar cheese, cooked red onion, and chopped cilantro. To make a half-circle, fold the tortilla over. Put the quesadilla in the pan and cook it for two to three minutes on each side, until it's golden brown and crispy. Do it again with the rest of the tortillas and filling. Cut the quesadillas into wedges and serve them hot. If you want, you can top them with more cilantro.

Prep Time: 15 minutes

Cook Time: 20 minutes

Janelle Steele

[icanlurn]

This low-carb version of spaghetti and meatballs is a tasty way to enjoy the classic dish without feeling guilty. It has spaghetti squash and tasty beef meatballs. This meal is filling and great for people who are watching how many carbs they eat.

Ingredients: 1 medium spaghetti squash. 1 lb ground beef. 1/4 cup almond flour. 1/4 cup grated Parmesan cheese. 1 egg. 2 cloves garlic, minced. 1/2 tsp dried oregano. 1/2 tsp dried basil. Salt and pepper to taste. 1 cup marinara sauce sugar-free for low-carb. Fresh parsley, chopped for garnish.

Instructions: Turn on the oven and heat it up to 400F 200C. Split the spaghetti squash in half down the middle, and then scoop out the seeds. Lay the squash halves on a baking sheet that has been lined with parchment paper, cut side down. Put the squash in the oven for 30 to 40 minutes, or until it's soft and a fork can easily go through it. Get the meatballs ready while the squash is baking. Add the egg, minced garlic, dried oregano and basil, salt, and pepper to a large bowl. Then add the ground beef and mix it all together. Mix everything together well. Form the mixture into meatballs that are about an inch across. Set a pan on medium heat and add a little olive oil. About 8 to 10 minutes, or until browned on all sides, cook the meatballs in groups. When the squash is done, use a fork to pull the flesh apart into long strands. Put meatballs on top of the spaghetti squash and cover it with marinara sauce. Add chopped fresh parsley as a garnish. Have fun with your tasty low-carb meatballs made from spaghetti squash!

Prep Time: 20 minutes

Cook Time: 40 minutes

Lacey Fowler

[icanlurn]

Indulge in the irresistible combination of chocolate chips and gooey marshmallows stuffed into soft, keto-friendly cookies. These treats are perfect for satisfying your sweet cravings while staying low-carb.

Ingredients: 1 cup almond flour. 1/4 cup coconut flour. 1/2 cup sugar-free chocolate chips. 1/4 cup powdered erythritol. 1/2 tsp baking powder. 1/4 tsp salt. 1/4 cup unsalted butter, melted. 1 large egg. 1/2 tsp vanilla extract. 12 sugar-free marshmallows, halved.

Instructions: Preheat oven to 350F 175C and line a baking sheet with parchment paper. In a mixing bowl, combine almond flour, coconut flour, sugar-free chocolate chips, powdered erythritol, baking powder, and salt. Add melted butter, egg, and vanilla extract to the dry ingredients. Mix until well combined. Using a cookie scoop or tablespoon, portion out the cookie dough onto the prepared baking sheet. Press a halved sugar-free marshmallow into the center of each dough portion, covering it completely. Bake in the preheated oven for 12-15 minutes, or until the edges are golden brown. Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Enjoy these delicious Keto Marshmallow Chocolate Chip Cookies!

Prep Time: 15 minutes

Cook Time: 15 minutes

Jade B

[icanlurn]

A sweet and savory breakfast or brunch option with bacon, cheese, apple butter, and crispy waffles.

Ingredients: 2 cups waffle mix. 1 cup water. 1/2 cup apple butter. 8 slices bacon. 4 slices cheddar cheese. 4 tablespoons maple syrup. Butter for cooking.

Instructions: Preheat your waffle iron according to the manufacturer's instructions. In a mixing bowl, combine the waffle mix and water, and stir until just combined. Cook the bacon in a skillet over medium heat until crispy. Remove and drain on paper towels. Lightly grease the waffle iron with butter or cooking spray. Pour enough waffle batter onto the iron to cover the waffle grid. Close the waffle iron and cook until golden brown and crispy. Carefully remove the waffle and repeat with the remaining batter. Spread a generous layer of apple butter on one side of each waffle. Place 2 slices of bacon and 1 slice of cheddar cheese on top of the apple butter on half of the waffles. Drizzle 1 tablespoon of maple syrup over the bacon and cheese. Top with the remaining waffles to create sandwiches. Serve your Apple Butter Bacon Waffle Sandwiches warm and enjoy!

Prep Time: 15 minutes

Cook Time: 20 minutes

Noah Burke

[icanlurn]

With this vegan recipe, simple aubergines are filled with a creamy tahini mixture and baked until they are soft and golden. Adding smoked paprika gives the dish a rich, smoky flavor that goes well with the earthiness of the aubergines.

Ingredients: 2 large aubergines. 2 tablespoons tahini. 1 tablespoon lemon juice. 1 clove garlic, minced. 1 teaspoon smoked paprika. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: Start by heating the oven up to 400F 200C. Cut the aubergines in half down the middle and score the flesh all over with a knife. Add smoked paprika, salt, pepper, minced garlic, lemon juice, and mix them all together in a bowl. Cover the cut parts of each aubergine half with the tahini mixture. Put the stuffed eggplant halves on a baking sheet that has been lined with parchment paper. After the oven is hot, bake the aubergines for 30 to 35 minutes, or until they are soft and the tops are golden brown. Before serving, sprinkle with fresh parsley.

Prep Time: 15 minutes

Cook Time: 35 minutes

Ray

[icanlurn]

Indulge in the perfect combination of chocolate and pumpkin with this delightful tart. The rich, swirled layers make it a stunning dessert for any occasion.

Ingredients: 1 1/2 cups graham cracker crumbs. 1/2 cup melted unsalted butter. 1 cup canned pumpkin puree. 1/2 cup granulated sugar. 1/2 tsp ground cinnamon. 1/4 tsp ground nutmeg. 1/4 tsp ground ginger. 1/4 tsp salt. 1 cup semi-sweet chocolate chips. 1/4 cup heavy cream. 1 tsp vanilla extract. 2 large eggs.

Instructions: Set the oven temperature to 175C 350F. Melted butter and graham cracker crumbs should be combined in a mixing bowl. To make the crust, press the mixture firmly into the bottom of a tart pan. Combine the pumpkin puree, sugar, nutmeg, ginger, cinnamon, and salt in a different bowl and stir until thoroughly mixed. Melt the chocolate chips and heavy cream in a small saucepan over low heat, stirring until smooth. After taking off the heat, whisk in the vanilla extract. Over the graham cracker crust in the tart pan, pour the pumpkin mixture. Over the pumpkin layer, drizzle the melted chocolate mixture, then use a knife to make swirls and other designs. After beating the eggs in a bowl, drizzle them over the layers of chocolate and pumpkin. Bake for 30 to 35 minutes, or until the tart is set and the edges begin to brown slightly, in a preheated oven. Before serving, let the tart cool completely. Enjoy the Chocolate-Swirled Pumpkin Tart after slicing it!

Prep Time: 20 minutes

Cook Time: 35 minutes

Erica R

[icanlurn]

This Keto Slow Cooker Cheesy Bacon Dip is a creamy and indulgent appetizer perfect for parties or game days. Packed with cheesy goodness and crispy bacon, it's a crowd-pleaser that fits your low-carb lifestyle.

Ingredients: 8 oz cream cheese, softened. 1 cup shredded cheddar cheese. 1 cup shredded mozzarella cheese. 1/2 cup sour cream. 1/4 cup grated Parmesan cheese. 1/2 cup cooked and crumbled bacon. 1/4 cup chopped green onions. 1 tsp garlic powder. Salt and pepper to taste.

Instructions: Put everything in a slow cooker and mix them together. Mix everything together well. For one to two hours, or until the cheese melts and the dip is hot all the way through, cover and cook on low heat. To keep things from sticking, stir every so often. Once the dip is hot, put the slow cooker on the warm setting to keep it warm until you're ready to serve. For dippers, use cucumber slices, celery sticks, or pork rinds that are low-carb.

Prep Time: 10 minutes

Cook Time: 120 minutes

Derek

[icanlurn]

These roasted chestnut kale chips are a tasty and healthy snack. They are crispy, salty, and filling. When you mix earthy kale with nutty chestnuts and season it with nutritional yeast and spices, you get a great flavor that will make you want more.

Ingredients: 1 bunch kale, stems removed and torn into bite-sized pieces. 1 cup chestnuts, roasted and roughly chopped. 2 tablespoons olive oil. 2 tablespoons nutritional yeast. 1 teaspoon garlic powder. 1/2 teaspoon smoked paprika. Salt, to taste.

Instructions: Preheat your oven to 350F 175C. In a large bowl, toss the kale pieces with olive oil until evenly coated. Add the chopped roasted chestnuts, nutritional yeast, garlic powder, smoked paprika, and salt to the bowl. Mix well to ensure even seasoning. Spread the kale mixture in a single layer on a baking sheet lined with parchment paper. Bake in the preheated oven for 10-15 minutes, or until the kale chips are crispy and the edges are slightly browned. Remove from the oven and let cool slightly before serving. Enjoy your delicious roasted chestnuts kale chips!

Prep Time: 10 minutes

Cook Time: 15 minutes

Ashlee

[icanlurn]

A delicious and refreshing Asian-inspired salad with tender shredded chicken, colorful vegetables, and a flavorful dressing. Perfect for a light and satisfying meal.

Ingredients: 2 cups cooked chicken, shredded. 4 cups mixed salad greens. 1 cup red cabbage, thinly sliced. 1 cup carrots, julienned. 1/2 cup edamame beans, cooked. 1/4 cup red bell pepper, thinly sliced. 1/4 cup cucumber, thinly sliced. 1/4 cup green onions, chopped. 1/4 cup cilantro leaves, chopped. 1/4 cup chopped peanuts. 1/4 cup crispy wonton strips.

Instructions: Put the red cabbage, carrots, edamame beans, red bell pepper, cucumber, green onions, and cilantro leaves in a large salad bowl. Place the chicken shreds on top of the salad ingredients. For the dressing, mix the ingredients in a small bowl with a whisk. Pour the dressing over the salad, then toss it all together to cover it all. Put chopped peanuts and crispy wonton strips on top of the salad. Serve right away and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

Jimmy