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[matthewshealey]

This Killer Pumpkin Granola is packed with wholesome ingredients like oats, nuts, seeds, and pumpkin puree. It's sweetened with maple syrup and spiced with cinnamon and nutmeg for a cozy fall flavor. Enjoy it as a topping for yogurt, a crunchy snack, or with your favorite plant-based milk!

Ingredients: 3 cups rolled oats. 1 cup raw pumpkin seeds. 1 cup chopped almonds. 1/2 cup unsweetened shredded coconut. 1/4 cup maple syrup. 1/4 cup melted coconut oil. 1/4 cup pumpkin puree. 1 teaspoon ground cinnamon. 1/2 teaspoon ground nutmeg. 1/4 teaspoon salt. 1/2 cup dried cranberries.

Instructions: Preheat oven to 300F 150C and line a baking sheet with parchment paper. In a large mixing bowl, combine rolled oats, pumpkin seeds, almonds, and shredded coconut. In a separate bowl, mix together maple syrup, melted coconut oil, pumpkin puree, cinnamon, nutmeg, and salt. Pour the wet ingredients over the dry ingredients and stir until well combined. Spread the mixture evenly onto the prepared baking sheet. Bake for 30-35 minutes, stirring halfway through, until golden brown and fragrant. Remove from oven and let cool completely on the baking sheet. Once cooled, stir in dried cranberries. Store in an airtight container for up to two weeks.

Kaleb

[matthewshealey]

[matthewshealey]

A tasty, low-carb Mexican soup that tastes like green enchiladas and can be made in a slow cooker. Full of vegetables, shredded chicken, and a creamy, cheesy broth.

Ingredients: 1.5 lbs boneless, skinless chicken breasts, cooked and shredded. 1 cup salsa verde. 4 cups chicken broth. 1 cup diced green bell pepper. 1 cup diced onion. 2 cloves garlic, minced. 1 teaspoon ground cumin. 1 teaspoon dried oregano. 1/2 teaspoon chili powder. Salt and pepper to taste. 1 cup shredded Monterey Jack cheese. 1/4 cup chopped fresh cilantro. 1/4 cup heavy cream. 1 avocado, sliced for garnish.

Instructions: Put chicken shreds, salsa verde, chicken broth, green bell pepper, onion, garlic, cumin, oregano, chili powder, salt, and pepper in a slow cooker. For 4 to 6 hours, or until the flavors blend and the vegetables are soft, cover and cook on low heat. Shred Monterey Jack cheese, chop cilantro, and add heavy cream. After 15 minutes, the cheese should be melted and the soup should be hot all the way through. Add sliced avocado on top and serve hot. Enjoy your Green Enchiladas Chicken Soup that is good for you and Keto!

Prep Time: 15 minutes

Cook Time: 4-6

Francis W

[matthewshealey]

These Strawberry Mousse Sugar Cookie Cups are a delightful dessert that combines the sweetness of sugar cookies with a light and airy strawberry mousse filling. Perfect for special occasions or a sweet treat any time!

Ingredients: 1 package sugar cookie dough. 1 cup heavy cream. 1/4 cup powdered sugar. 1 teaspoon vanilla extract. 1 cup fresh strawberries, diced. 1 tablespoon sugar. 1 teaspoon lemon juice. 1 teaspoon gelatin. 2 tablespoons water.

Instructions: Preheat the oven to the temperature recommended on the sugar cookie dough package. Grease a mini muffin tin or use non-stick cooking spray. Scoop small portions of the sugar cookie dough and press them into the mini muffin tin, forming cups. Bake the cookie cups according to the package instructions, or until the edges are golden brown. Once baked, remove from the oven and use the back of a teaspoon to gently press down the centers of the cookie cups, creating a well. Allow them to cool in the tin for a few minutes. Carefully remove the cookie cups from the tin and let them cool completely on a wire rack. In a small bowl, combine the diced strawberries, sugar, and lemon juice. Let them sit for about 15 minutes to macerate. In a separate bowl, sprinkle gelatin over water and let it sit for a few minutes to bloom. Microwave the gelatin mixture for about 10 seconds until it's dissolved. Let it cool slightly. In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form. Gently fold the strawberry mixture into the whipped cream until well combined. Gradually pour in the dissolved gelatin while continuing to gently fold the mixture. Spoon or pipe the strawberry mousse into the cooled sugar cookie cups. Refrigerate the filled cookie cups for at least 1-2 hours to allow the mousse to set. Before serving, you can garnish with additional diced strawberries or a sprinkle of powdered sugar. Enjoy these delightful Strawberry Mousse Sugar Cookie Cups!

Naomi C

[matthewshealey]

Indulge in the creamy decadence of white chocolate mousse paired with the tart sweetness of fresh cherries, all nestled in a crisp pie crust. This elegant tart is sure to impress guests and satisfy your dessert cravings.

Ingredients: 1 pre-made pie crust. 1 cup white chocolate chips. 1 cup heavy cream. 1 teaspoon vanilla extract. 1 cup fresh cherries, pitted and halved. 2 tablespoons cherry jam or preserves. Powdered sugar, for dusting optional.

Instructions: Preheat the oven to 375F 190C. Place the pre-made pie crust in a tart pan and press it firmly against the bottom and sides. Trim any excess crust. Prick the bottom of the crust with a fork to prevent it from puffing up while baking. Bake the crust according to the package instructions until golden brown, about 10-12 minutes. Let it cool completely. In a heatproof bowl, melt the white chocolate chips in the microwave in 30-second intervals, stirring in between until smooth. Let it cool slightly. In another bowl, whip the heavy cream and vanilla extract until stiff peaks form. Fold the melted white chocolate into the whipped cream until well combined. Spread the white chocolate mousse evenly over the cooled tart crust. Arrange the halved cherries on top of the mousse, pressing them gently into the filling. In a small saucepan, heat the cherry jam or preserves over low heat until melted. Brush the melted jam over the cherries to glaze. Chill the tart in the refrigerator for at least 2 hours, or until set. Before serving, dust the tart with powdered sugar if desired. Enjoy!

Michelle Sommer

[matthewshealey]

[matthewshealey]

Bacon-Wrapped Corn is the perfect combination of smoky bacon and sweet, juicy corn. It's a crowd-pleasing side dish that's easy to make and even easier to enjoy. Whether you're grilling up a summer feast or just looking for a tasty snack, this recipe will satisfy your cravings.

Ingredients: 4 ears of fresh corn. 8 slices of bacon. 2 tablespoons butter. Salt and pepper to taste. Chopped fresh parsley for garnish optional.

Instructions: Set your grill's temperature to medium-high. Remove any silk threads by husking fresh corn. Each corn ear should have two bacon slices wrapped around it, securing with toothpicks if needed. Apply a thin coating of butter on every corn ear wrapped in bacon. To taste, add salt and pepper for seasoning. Place the bacon-wrapped corn on the grill and cook, turning occasionally, until the corn is tender and lightly charred, about 10 to 15 minutes. Before serving, take them off the grill and give them a minute to cool. If desired, garnish with freshly chopped parsley. Enjoy your mouthwatering Bacon-Wrapped Corn while it's still hot!

Stacy M

[matthewshealey]

Indulge in the unique combination of chocolate, orange, and basil with these decadent brownies. The citrusy zest of orange and the subtle herbal notes of basil perfectly complement the rich chocolate flavor, creating a delightful treat for any occasion.

Ingredients: 1/2 cup unsalted butter. 1 cup granulated sugar. 2 large eggs. 1 teaspoon vanilla extract. 1/3 cup unsweetened cocoa powder. 1/2 cup all-purpose flour. 1/4 teaspoon salt. 1/4 teaspoon baking powder. Zest of 1 orange. 2 tablespoons fresh basil, finely chopped. 1/2 cup semisweet chocolate chips.

Instructions: Warm the oven up to 175F 350C. A 9x9-inch baking pan should be greased and floured. Melt the butter in a bowl that can go in the microwave for 30 seconds at a time until it's all melted. In a different bowl, beat the sugar and melted butter together until they are well mixed. Slowly add the eggs, making sure to mix well after each one. Add vanilla extract and stir. Add the flour, salt, baking powder, and cocoa powder one by one. Don't mix any further than that. Add chocolate chips, chopped basil, and orange zest. Spread the batter out evenly in the pan that has been prepared. If you stick a toothpick into the middle and it comes out with wet crumbs, the cake is done. Before cutting the brownies into squares, let them cool all the way in the pan.

Bianca the Baker

[matthewshealey]

These Pumpkin Spice Pancakes are a great way to start the fall. These are light, fluffy, and taste great with pumpkin. The spices are just right to make your taste buds dance. On a cold morning, serve them and enjoy the warm flavors of fall.

Ingredients: 1 cup canned pumpkin puree. 1 1/2 cups all-purpose flour. 2 tablespoons brown sugar. 1 tablespoon pumpkin pie spice. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1 cup buttermilk. 1/2 cup milk. 2 large eggs. 2 tablespoons melted butter. 1 teaspoon vanilla extract.

Instructions: In a large bowl, whisk together the flour, brown sugar, pumpkin pie spice, baking powder, baking soda, and salt. In another bowl, mix the canned pumpkin, buttermilk, milk, eggs, melted butter, and vanilla extract until well combined. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; it's okay if there are a few lumps. Heat a griddle or non-stick skillet over medium heat and lightly grease it with butter or cooking spray. Pour 1/4 cup of batter onto the hot griddle for each pancake. Cook until bubbles form on the surface, then flip and cook the other side until golden brown and cooked through. Serve hot with maple syrup and whipped cream if desired. Enjoy your delicious Pumpkin Spice Pancakes!

Prep Time: 10 minutes

Cook Time: 15 minutes

Kevin

[matthewshealey]

This Best Low Carb Coleslaw is a keto-friendly twist on the classic coleslaw recipe. It's made with shredded cabbage, carrots, green onions, and fresh parsley, all tossed in a creamy dressing made with mayonnaise, apple cider vinegar, Dijon mustard, and a touch of sweetness. This coleslaw is perfect for summer picnics, barbecues, or as a refreshing side dish any time of the year.

Ingredients: 4 cups shredded cabbage green and purple. 1/2 cup shredded carrots. 1/4 cup chopped green onions. 1/4 cup chopped fresh parsley. 1/2 cup mayonnaise. 2 tablespoons apple cider vinegar. 1 tablespoon Dijon mustard. 1-2 teaspoons powdered erythritol or sweetener of choice. Salt and pepper to taste.

Instructions: In a large bowl, combine the shredded cabbage, shredded carrots, chopped green onions, and chopped fresh parsley. In a small bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, powdered erythritol, salt, and pepper to make the dressing. Pour the dressing over the cabbage mixture and toss until everything is evenly coated. Cover and refrigerate the coleslaw for at least 30 minutes to allow the flavors to meld together. Serve chilled and enjoy!

Prep Time: 10 minutes

Cook Time: 0 minutes

Reid Paul

[matthewshealey]

Linguine alle Vongole is a traditional Italian seafood pasta dish made with soft clams cooked in a tasty white wine and garlic sauce. This recipe is both elegant and deliciously simple. It brings out the natural sweetness of the clams.

Ingredients: 400g linguine pasta. 1kg fresh clams. 4 cloves garlic, minced. 1/2 cup dry white wine. 2 tablespoons olive oil. 1 tablespoon chopped parsley. Salt and pepper to taste. Red pepper flakes optional.

Instructions: Clean the clams thoroughly under cold water, discarding any open or broken ones. Cook linguine according to package instructions until al dente. In a large skillet, heat olive oil over medium heat. Add minced garlic and saut until fragrant. Add the cleaned clams to the skillet and pour in the white wine. Cover and cook until the clams open, about 5-7 minutes. Once the clams have opened, remove from heat and discard any unopened ones. Season the clam mixture with salt, pepper, and red pepper flakes if desired. Toss cooked linguine into the skillet with the clam mixture, ensuring it's well coated with the sauce. Sprinkle chopped parsley over the pasta and toss again to combine. Serve immediately, garnished with additional parsley if desired.

Prep Time: 15 minutes

Cook Time: 15 minutes

Tabitha

[matthewshealey]

These potatoes have been baked twice, making them a tasty and filling side dish that goes with any meal. Baked until golden brown, mashed potatoes that are creamy and topped with cheese, bacon, and green onions.

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

Instructions: Preheat oven to 375F 190C. Wash potatoes and prick several times with a fork. Place potatoes directly on oven rack and bake for 1 hour or until tender. Remove potatoes from oven and let cool slightly. Slice off the top third of each potato and scoop out the flesh into a bowl, leaving a thin shell. Mash the potato flesh with sour cream, milk, butter, cheddar cheese, salt, and pepper until creamy. Stir in chopped green onions and crumbled bacon. Spoon the mixture back into the potato shells. Place stuffed potatoes on a baking sheet and return to the oven. Bake for an additional 15 minutes or until heated through and tops are lightly browned. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 75 minutes

Nicole S

[matthewshealey]

King salmon fillets are marinated in a tasty plum sauce and then grilled in this recipe. The sweet and sour sauce goes well with the rich salmon flavor, making this a dish that's great for any event.

Ingredients: 4 King salmon fillets 6 ounces each. Salt and black pepper to taste. 2 tablespoons olive oil. 1 cup plum preserves. 2 tablespoons soy sauce. 2 tablespoons rice vinegar. 1 teaspoon grated fresh ginger. 2 cloves garlic, minced. 1 tablespoon sesame oil. 1 tablespoon chopped fresh cilantro optional, for garnish.

Instructions: Warm the grill up to a medium-high level. On top of the salmon fillets, sprinkle them with olive oil and salt and pepper. Put soy sauce, rice vinegar, ginger, garlic, and plum preserves in a small saucepan. With the heat on medium, melt the preserves and make the sauce smooth. This should take about 5 minutes. Take the sauce off the heat and add the sesame oil. Salmon fillets should be grilled for four to five minutes on each side, or until a fork can easily flake the fish. Brush salmon with a lot of plum sauce in the last minute of cooking. Take the salmon off the grill and give it a minute or two to rest. If you want, you can serve the grilled salmon with chopped cilantro on top and extra plum sauce on the side.

Prep Time: 15 minutes

Cook Time: 10 minutes

Tyreese Nelson

[matthewshealey]

These Peanut Butter and Jelly Cupcakes are a delightful twist on a classic childhood favorite. The combination of creamy peanut butter, sweet raspberry jam, and honey roasted peanuts creates a perfect balance of flavors and textures. These cupcakes are sure to be a hit at any occasion.

Ingredients: 1 cup all-purpose flour. 1/2 cup granulated sugar. 1/4 cup creamy peanut butter. 1/4 cup unsalted butter, softened. 2 eggs. 1/2 cup milk. 1/2 teaspoon vanilla extract. 1/2 teaspoon baking powder. 1/4 teaspoon baking soda. 1/4 teaspoon salt. 1/4 cup raspberry jam. 1/4 cup honey roasted peanuts, crushed.

Instructions: Warm up your oven to 350F 175C and put cupcake liners in a muffin tin. Mix the peanut butter, softened butter, and granulated sugar together in a bowl until everything is well mixed. Mix the eggs and vanilla extract into the peanut butter until it's smooth. Mix the flour, baking powder, baking soda, and salt together in a different bowl. Slowly add the dry ingredients to the wet ones, mixing in between each addition of milk. Do this until the ingredients are just barely combined. Do not mix too much. Fill up each muffin tin cup about two thirds of the way to the top with cupcake batter. Put a teaspoon of raspberry jam in the middle of each cupcake. Then, use a toothpick or skewer to swirl the jam into the batter to make it look like marble. In a hot oven, bake for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean. When you take the cupcakes out of the oven, let them cool for 5 minutes in the pan before moving them to a wire rack to cool all the way through. Put some crushed honey-roasted peanuts on top of each cupcake once they are cool. Enjoy your Peanut Butter and Jelly Cupcakes with honey-roasted peanuts that give them a great crunch.

Prep Time: 20 minutes

Cook Time: 18-20

Roy Keller

[matthewshealey]

These Easy Cheesy BBQ Chicken Wraps are a tasty and filling way to eat. Put tasty shredded chicken in BBQ sauce, melty cheddar cheese, crunchy red onions, fresh cilantro, and creamy ranch dressing in a warm flour tortilla and wrap it up.

Ingredients: 2 cups cooked chicken, shredded. 1 cup BBQ sauce. 1 cup shredded cheddar cheese. 4 large flour tortillas. 1/2 cup diced red onion. 1/4 cup chopped cilantro. 1/4 cup ranch dressing.

Instructions: In a mixing bowl, combine the shredded chicken and BBQ sauce until evenly coated. Lay out the flour tortillas and divide the BBQ chicken mixture evenly among them, spreading it out in the center of each tortilla. Sprinkle shredded cheddar cheese over the chicken on each tortilla. Add diced red onion and chopped cilantro on top of the cheese layer. Drizzle ranch dressing over the fillings on each tortilla. Fold in the sides of each tortilla and then roll them up tightly to form wraps. Place the wraps seam-side down on a preheated skillet or grill pan over medium heat. Cook for 2-3 minutes on each side, or until the tortillas are crispy and golden brown and the cheese is melted. Remove from heat and let cool for a minute before serving. Slice the wraps in half diagonally and serve warm.

Prep Time: 15 minutes

Cook Time: 10 minutes

Tara

[matthewshealey]

These Cheesy Khada Bhaji Wrap Dumplings are a mix of traditional Indian greens khada bhaji and cheesy goodness, all in a tasty dumpling. With their burst of flavors, these dumplings are a great snack or starter.

Ingredients: 1 cup of finely chopped khada bhaji mixed greens like spinach, fenugreek leaves, and amaranth leaves. 1/2 cup grated cheese cheddar or mozzarella. 1/4 cup finely chopped onions. 2 cloves of garlic, minced. 1 green chili, finely chopped adjust to taste. 1/2 tsp cumin seeds. 1/2 tsp garam masala. Salt to taste. 1 tbsp oil. 1 pack of dumpling wrappers round or square. Water for sealing dumplings.

Instructions: Heat oil in a pan over medium heat and add cumin seeds. Let them splutter. Add minced garlic and chopped onions. Saut until onions turn translucent. Add chopped khada bhaji and green chili. Cook until the greens wilt and the moisture evaporates. Season with garam masala and salt. Mix well and remove from heat. Allow it to cool. Take a dumpling wrapper and place a spoonful of the khada bhaji mixture in the center. Sprinkle grated cheese on top of the mixture. Dip your finger in water and wet the edges of the wrapper to help seal the dumpling. Fold the wrapper in half to form a half-moon shape, press and seal the edges tightly. You can use a fork to create a decorative edge if desired. Repeat the process with the remaining wrappers and filling. Steam the dumplings for about 8-10 minutes until they become translucent and the wrappers turn slightly translucent. Serve hot with your favorite dipping sauce or chutney.

Prep Time: 20 minutes

Cook Time: 15 minutes

Stacy

[matthewshealey]

Indulge in this decadent Keto chocolate mousse, a rich and creamy dessert that satisfies sweet cravings without compromising your low-carb lifestyle. With just a few simple ingredients, you can whip up this luscious treat in no time.

Ingredients: 1 cup heavy cream. 1/4 cup powdered erythritol. 1/4 cup unsweetened cocoa powder. 1 tsp vanilla extract. Pinch of salt. Optional: whipped cream and dark chocolate shavings for garnish.

Instructions: Whip the heavy cream in a bowl until soft peaks form. Put in erythritol powder, cocoa powder that hasn't been sweetened, vanilla extract, and a pinch of salt. Keep whipping until you get stiff peaks. If you think it needs more sweetness, add more powdered erythritol. Put the mousse into bowls or glasses for serving. Put it in the fridge for at least an hour to set. If you want, you can decorate it before serving with whipped cream and dark chocolate shavings.

Prep Time: 10 minutes

Cook Time: 0 minutes

Ray H