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Snackey or dessert lovers, this Peanut Butter Chocolate Milkshake is perfect. It's a rich, creamy treat that tastes amazing when combined with chocolate and peanut butter. You won't be able to resist it.

Ingredients: 1 cup vanilla ice cream. 2 tablespoons creamy peanut butter. 2 tablespoons chocolate syrup. 1/2 cup milk. Whipped cream for topping. Chocolate shavings for garnish. 1 maraschino cherry optional.

Instructions: In a blender, combine the vanilla ice cream, creamy peanut butter, chocolate syrup, and milk. Blend until smooth and creamy. Pour the milkshake into a chilled glass. Top with whipped cream and garnish with chocolate shavings. Add a maraschino cherry on top if desired. Serve immediately and enjoy!

Prep Time: 5 minutes

Cook Time: 0 minutes

Dana R

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This Power Salad with Jalapeno Dressing is a satisfying and keto-friendly dish that's packed with protein, fiber, and flavor. It features mixed greens, quinoa, chicken, cherry tomatoes, almonds, feta cheese, avocado, and a zesty jalapeno dressing.

Ingredients: 4 cups mixed greens. 1 cup cooked quinoa. 1 cup cooked chicken breast, diced. 1/2 cup cherry tomatoes, halved. 1/4 cup sliced almonds. 1/4 cup crumbled feta cheese. 1/4 cup diced avocado. 1 jalapeno, seeded and diced. 2 tablespoons extra virgin olive oil. 2 tablespoons fresh lime juice. 1 clove garlic, minced. Salt and pepper to taste.

Instructions: In a large bowl, combine the mixed greens, cooked quinoa, diced chicken breast, halved cherry tomatoes, sliced almonds, crumbled feta cheese, diced avocado, and diced jalapeno. In a small bowl, whisk together the extra virgin olive oil, fresh lime juice, minced garlic, salt, and pepper to make the dressing. Pour the dressing over the salad and toss gently to coat. Serve immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

Wandering Waldo

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This recipe for Sriracha Cauliflower Fried Rice offers a tasty and Paleo-friendly take on a classic fried rice dish. It has a fiery burst of flavor from the sriracha sauce.

Ingredients: 1 head cauliflower, riced. 2 tablespoons coconut oil. 1 small onion, diced. 2 cloves garlic, minced. 1 carrot, diced. 1 red bell pepper, diced. 2 eggs, beaten. 2 tablespoons coconut aminos. 1-2 tablespoons sriracha sauce adjust to taste. 2 green onions, chopped. Salt and pepper to taste.

Instructions: In a food processor, pulse the cauliflower until it resembles rice grains. Heat coconut oil in a large skillet over medium-high heat. Add diced onion and garlic to the skillet and saut until fragrant. Add diced carrot and red bell pepper, cooking until they start to soften. Push the vegetables to one side of the skillet and pour beaten eggs into the other side. Scramble the eggs until cooked through. Combine the scrambled eggs with the sauted vegetables. Stir in the riced cauliflower and cook for about 5-7 minutes, stirring occasionally until it becomes tender. Add coconut aminos and sriracha sauce, adjusting the sriracha to your desired level of spiciness. Season with salt and pepper, and mix well. Top with chopped green onions and serve hot.

Prep Time: 15 minutes

Cook Time: 15 minutes

Mya

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These vegan veggie burgers are packed with plant-based goodness and flavor. They are a perfect option for a satisfying and cruelty-free burger experience.

Ingredients: 2 cups cooked black beans, drained and rinsed. 1 cup cooked quinoa. 1/2 cup finely chopped mushrooms. 1/2 cup grated carrots. 1/4 cup finely chopped red bell pepper. 1/4 cup finely chopped onion. 2 cloves garlic, minced. 1/4 cup breadcrumbs gluten-free if desired. 2 tablespoons ground flaxseed mixed with 3 tablespoons water flax egg. 1 teaspoon chili powder. 1/2 teaspoon cumin. Salt and pepper to taste. 4 whole wheat burger buns. Toppings of your choice lettuce, tomato, avocado, vegan mayo, etc..

Instructions: Use a fork or potato masher to mash the black beans in a large bowl. Chop up some mushrooms, carrots, red bell pepper, onion, and garlic and add them to the mashed beans. Add the flax egg, chili powder, cumin, salt, and pepper, along with the breadcrumbs. Combine well by mixing. Separate the meat into 4 patties that will stay together well. You can add more bread crumbs if they are too wet. Set a grill or skillet over medium-high heat and lightly oil it so that food doesn't stick. If you are using a grill, cook the veggie burger patties for about 4 to 5 minutes on each side, or until they are firm and have grill marks. If you are using a skillet, cook them until they are browned. You can grill or toast the whole wheat burger buns. Put one of the patties on each bun and top with your choice of vegan veggie burger toppings. Enjoy while hot!

Prep Time: 20 minutes

Cook Time: 10 minutes

Lance

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This Keto Vegan Watercress Salad is a refreshing and nutritious dish that's packed with healthy fats, vitamins, and minerals. The combination of peppery watercress, creamy avocado, crunchy almonds, and tangy lemon dressing creates a delicious flavor profile that will satisfy your cravings while keeping you on track with your keto diet.

Ingredients: 4 cups fresh watercress. 1 avocado, sliced. 1/4 cup sliced almonds. 1/4 cup cherry tomatoes, halved. 2 tbsp olive oil. 2 tbsp lemon juice. Salt and pepper to taste.

Instructions: In a large bowl, combine watercress, avocado slices, sliced almonds, and cherry tomatoes. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper to make the dressing. Drizzle the dressing over the salad and toss gently to coat. Serve immediately and enjoy!

Prep Time: 10 minutes

Cook Time: 0 minutes

Nicole Short

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Grilled shrimp that have been marinated in a zesty pesto sauce tastes great. Ideal for a quick and tasty BBQ experience.

Ingredients: 1 lb large shrimp, peeled and deveined. 1/4 cup pesto sauce. 2 tablespoons olive oil. 1 tablespoon lemon juice. 1 teaspoon garlic, minced. Salt and pepper to taste. Wooden skewers, soaked in water.

Instructions: In a bowl, combine pesto sauce, olive oil, lemon juice, minced garlic, salt, and pepper to create the marinade. Add the peeled and deveined shrimp to the marinade, ensuring they are well coated. Marinate for at least 30 minutes in the refrigerator. Preheat the grill to medium-high heat. Thread the marinated shrimp onto the soaked wooden skewers, ensuring an even distribution. Place the skewers on the preheated grill and cook for 2-3 minutes per side or until the shrimp turn pink and opaque. Brush the shrimp with additional pesto sauce during grilling for extra flavor. Once cooked, remove the shrimp skewers from the grill and serve hot. Garnish with fresh herbs and lemon wedges if desired.

Prep Time: 40 minutes

Cook Time: 6 minutes

Judy Romero

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Enjoy the best homemade burger with a tasty tomato ketchup mayo sauce and crunchy zucchini fries. If you want a burger with a touch of homemade goodness, this recipe is for you.

Ingredients: 1 lb ground beef. 4 burger buns. 4 slices of cheddar cheese. 1 tomato, sliced. 1 onion, thinly sliced. Lettuce leaves. Salt and pepper to taste. 4 tbsp mayonnaise. 4 tbsp homemade tomato ketchup see below. 2 zucchinis, cut into fries. 2 cups vegetable oil for frying. 1 cup all-purpose flour. 2 eggs, beaten. 1 cup breadcrumbs. 1/2 tsp paprika. 1/2 tsp garlic powder. 1/2 tsp onion powder.

Instructions: In a deep fryer or a large pot, heat the vegetable oil to 350F 175C. Put the flour, paprika, garlic powder, and onion powder in a bowl and mix them all together. First coat the zucchini fries with the flour mix. Then dip them in the beaten eggs. Finally, cover them with breadcrumbs. To make the zucchini fries golden brown and crispy, fry them in small groups for three to four minutes at a time. Put them on a paper towel-lined plate to drain the extra oil after taking them out with a slotted spoon. To make a sauce, mix the mayonnaise and homemade tomato ketchup in a different bowl. Put away. Add salt and pepper to the ground beef, and then form it into four patties. On a stove or grill, heat a pan over medium-high heat. For medium-rare, cook the burger patties for three to four minutes on each side. You can cook them longer if you want them to be more done. Add a slice of cheddar cheese to each patty to melt in the last minute of cooking. You can grill or toast the burger buns until they are just barely browned. Cover the bottom half of each bun with tomato ketchup mayo sauce. This is how you put the burgers together. Put a lettuce leaf on top of the sauce, then the cooked burger patty with cheese on top of that. Place slices of tomato and onion on top of the patty. Last, put the top half of the bun on top to finish the burger. Make burgers at home and serve them with zucchini fries that are crispy. Enjoy your tasty burger made at home with tomato ketchup and zucchini fries!

Prep Time: 20 minutes

Cook Time: 20 minutes

Isa

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Mexican Potato Picadillo is a hearty and flavorful dish featuring potatoes, ground beef, and a variety of spices and ingredients. It's a comforting and satisfying meal that can be prepared in just 30 minutes, making it perfect for busy weeknights or anytime you're craving a taste of Mexico.

Ingredients: 1 tbsp olive oil. 1 onion, diced. 2 cloves garlic, minced. 1 lb ground beef. 2 potatoes, diced. 1 can 14.5 oz diced tomatoes. 1/2 cup green peas fresh or frozen. 1/4 cup raisins. 1/4 cup sliced green olives. 1 tsp ground cumin. 1 tsp paprika. Salt and pepper to taste. Fresh cilantro for garnish optional.

Instructions: Set a pan on medium heat and add the olive oil. Put in the minced garlic and diced onions. Saut until the onions become clear. Break up the ground beef with a spoon as you add it to the pan and cook it until it turns brown. Put in the diced potatoes and cook for 5 minutes, until the potatoes begin to get soft. Dice the tomatoes, add the green peas, raisins, olives, salt, pepper, and ground cumin. Mix things together well. Put the lid on top and let it simmer for 15 to 20 minutes, or until the potatoes are soft and the flavors have mixed. If you want, you can add fresh cilantro as a garnish before serving.

Prep Time: 10 minutes

Cook Time: 20 minutes

Jude W

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Bobby Flay's Cheyenne Burger is a tasty and smoky take on the regular burger. It has a strong and tasty kick from the pepper jack cheese, barbecue sauce, and crispy fried onions. Great for your next barbecue in the backyard!

Ingredients: 1 1/2 pounds ground beef. Salt and black pepper to taste. 4 slices pepper jack cheese. 4 hamburger buns. 1/2 cup barbecue sauce. 1/2 cup crispy fried onions. 4 lettuce leaves. 4 tomato slices. 4 pickle slices.

Instructions: Get your grill ready for high heat. Shape the ground beef into 4 burger patties that are all the same size. Add salt and black pepper to both sides. Put the burger patties on the grill and cook them for about 4 to 5 minutes on each side for medium-rare. You can change the cooking time to get the level of doneness you want. In the last minute of cooking, put a slice of pepper jack cheese on top of each patty and close the grill lid. This will melt the cheese. Toast the buns on the grill until they are lightly browned while the burgers are cooking. Put barbecue sauce on the bottom half of each bun before putting the burgers together. Cover the sauce with a lettuce leaf. Then add a tomato slice and a pickle slice. After putting a cooked burger patty on each bun, top with a lot of crispy fried onions. Put the other half of the bun on top, and serve hot.

Prep Time: 15 minutes

Cook Time: 10 minutes

Carlos

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These quesadillas are a tasty take on the classic Chicken Cordon Bleu. They are made with two flour tortillas, tender chicken, savory ham, and melted Swiss cheese. They are then cooked until the cheese is golden.

Ingredients: 2 large flour tortillas. 1 cup cooked chicken, diced. 1/2 cup sliced ham. 1 cup shredded Swiss cheese. 2 tablespoons Dijon mustard. 2 tablespoons mayonnaise. 1 tablespoon butter.

Instructions: In a small bowl, mix Dijon mustard and mayonnaise. Spread the Dijon-mayonnaise mixture evenly over one side of each tortilla. On one tortilla, layer diced chicken, sliced ham, and shredded Swiss cheese. Top with the other tortilla, Dijon-mayonnaise side down, to create a sandwich. In a skillet over medium heat, melt butter. Carefully transfer the assembled quesadilla to the skillet and cook until golden brown and crispy on both sides, about 2-3 minutes per side. Remove from the skillet and let it cool for a minute before slicing into wedges. Serve hot and enjoy!

Prep Time: 10 minutes

Cook Time: 6 minutes

Eli

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These cheesy cauliflower breadsticks are a delicious keto-friendly alternative to traditional breadsticks. They are crispy on the outside, tender on the inside, and packed with flavor.

Ingredients: 1 medium head cauliflower, grated. 2 eggs. 2 cups shredded mozzarella cheese. 2 cloves garlic, minced. 1 teaspoon dried oregano. 1 teaspoon dried basil. 1/2 teaspoon salt. 1/4 teaspoon black pepper. Marinara sauce for dipping optional.

Instructions: Preheat oven to 425F 220C. Line a baking sheet with parchment paper. In a large bowl, combine grated cauliflower, eggs, 1 cup of mozzarella cheese, minced garlic, oregano, basil, salt, and pepper. Mix until well combined. Transfer the cauliflower mixture onto the prepared baking sheet and shape it into a rectangle about 1/4 inch thick. Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown and set. Remove from the oven and sprinkle the remaining mozzarella cheese over the top. Return to the oven and bake for an additional 5 minutes, or until the cheese is melted and bubbly. Slice into breadsticks and serve with marinara sauce for dipping, if desired.

Prep Time: 15 minutes

Cook Time: 35 minutes

Jada C

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A creamy chicken and noodle dish that is cooked slowly in a crock pot and great for a cozy family meal.

Ingredients: 4 boneless, skinless chicken breasts. 2 cans condensed cream of chicken soup. 1 can chicken broth. 1/2 cup butter, sliced. 1 onion, finely diced. 1 tablespoon garlic powder. 1 teaspoon onion powder. 1/2 teaspoon black pepper. 12 oz package egg noodles, uncooked. 1 cup frozen peas.

Instructions: Place chicken breasts in the bottom of the crock pot. Add cream of chicken soup, chicken broth, butter, diced onion, garlic powder, onion powder, and black pepper. Cover and cook on low for 6-7 hours or high for 3-4 hours until chicken is cooked through and tender. Shred chicken using two forks. Stir in uncooked egg noodles and frozen peas. Cover and cook on high for an additional 30 minutes until noodles are tender. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 360 minutes

Jude W

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Perfect for a sweet snack or dessert, this mouthwatering combo of crunchy popcorn covered in creamy white chocolate and topped with crushed Oreo cookies is irresistible.

Ingredients: 8 cups popped popcorn. 10 Oreo cookies, crushed. 1 cup white chocolate chips or melting wafers. 1 tablespoon vegetable oil.

Instructions: Popped popcorn should be spread out onto a sizable parchment paper-lined baking sheet. Melt the white chocolate chips or melting wafers with vegetable oil in a microwave-safe bowl, stirring every 30 seconds to ensure smoothness. Over the popcorn, drizzle with the melted white chocolate. Over the popcorn covered in chocolate, scatter crushed Oreo cookies. Give the chocolate twenty to thirty minutes at room temperature to set. Break the popcorn into clusters and serve after it has set.

Prep Time: 10 minutes

Cook Time: 5 minutes

Shannon D

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Experience the perfect combination of crunch and tenderness with our Shake and Bake Pork Chop recipe. Coated in a flavorful almond flour mixture and baked to perfection, these low-carb pork chops are a delight for your taste buds. #PorkChops #LowCarb #EasyRecipe

Ingredients: 4 pork chops. 1/2 cup almond flour. 2 tablespoons grated Parmesan cheese. 1 teaspoon paprika. 1 teaspoon garlic powder. 1 teaspoon onion powder. 1/2 teaspoon dried thyme. 1/2 teaspoon dried rosemary. Salt and black pepper to taste. 2 eggs, beaten. 2 tablespoons olive oil.

Instructions: Preheat your oven to 400F 200C. In a shallow bowl, combine almond flour, Parmesan cheese, paprika, garlic powder, onion powder, thyme, rosemary, salt, and black pepper. Dip each pork chop into the beaten eggs, then coat with the almond flour mixture, pressing the mixture onto the chops to adhere. In a large oven-safe skillet, heat olive oil over medium-high heat. Add the pork chops and cook for 3-4 minutes on each side or until golden brown. Transfer the skillet to the preheated oven and bake for 15-20 minutes or until the pork chops reach an internal temperature of 145F 63C. Remove from the oven and let the pork chops rest for a few minutes before serving. Serve the Shake and Bake Pork Chops with your favorite low-carb side dishes. Enjoy your delicious and crispy Shake and Bake Pork Chops! #PorkChops #LowCarb #EasyRecipe

Prep Time: 15 minutes

Cook Time: 25 minutes

#AlmondFlourCoating, #LowCarbRecipes, #TenderPorkChops, #EasyRecipe

Bailey

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Indulge in the rich flavors of cappuccino and caramel with these delightful cookies. The blend of espresso and caramel, combined with chocolate chips, creates a perfect treat for coffee lovers.

Ingredients: 1 cup unsalted butter, softened. 1 cup granulated sugar. 1 cup brown sugar, packed. 2 large eggs. 2 teaspoons vanilla extract. 2 tablespoons instant espresso powder. 1/4 cup caramel sauce. 3 cups all-purpose flour. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1 1/2 cups semisweet chocolate chips. 1/2 cup chopped pecans or walnuts optional.

Instructions: Warm the oven up to 350F 175C and put parchment paper on baking sheets. Melt the butter and mix it with the white sugar and brown sugar in a large bowl until the mixture is light and fluffy. First add the vanilla extract, then the instant espresso powder, and finally the caramel sauce. Beat in the eggs one at a time. Mix the flour, baking powder, baking soda, and salt together in a different bowl. Slowly add the dry ingredients to the wet ones and mix them together until they are just combined. If you want to add chopped pecans or walnuts, you can also fold in the semisweet chocolate chips. Place cookie dough spoonfuls on the baking sheets that have been prepared, leaving about 2 inches between each one. After the oven is hot, bake for 10 to 12 minutes, or until the edges are golden and the middles are still a little soft. After taking the cookies out of the oven, let them cool for a few minutes on the baking sheets before moving them to a wire rack to cool all the way down. These Caramel Cappuccino Cookies are great with milk or your favorite coffee after they have cooled down.

Prep Time: 20 minutes

Cook Time: 10-12

Cameron N

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This easy slow cooker apple crisp will make you feel like you're in the fall. A tasty dessert is apples that have been perfectly spiced and topped with a crunchy oat topping.

Ingredients: 6 cups sliced apples. 3/4 cup rolled oats. 1/2 cup all-purpose flour. 1/2 cup packed brown sugar. 1/4 cup granulated sugar. 1 teaspoon cinnamon. 1/2 teaspoon nutmeg. 1/2 cup cold unsalted butter, cubed.

Instructions: Put apple slices in the slow cooker. Mix flour, brown sugar, white sugar, cinnamon, and nutmeg with rolled oats in a bowl. Add cold butter and mix until the mixture looks like big crumbs. Put the mix on top of the apples in the slow cooker. For 4 to 6 hours, or until the apples are soft, cover and cook on low heat. Warm it up and serve it with whipped cream or ice cream.

Prep Time: 15 minutes

Cook Time: 240 minutes

Owen Carpenter

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This Greek Chicken Marinade infuses the chicken with Mediterranean flavors, making it anything but boring. The combination of olive oil, lemon juice, garlic, and herbs creates a tangy and aromatic marinade that elevates the flavor of the chicken to new heights. Perfect for a quick weeknight dinner or a weekend barbecue!

Ingredients: 4 chicken breasts. 1/4 cup olive oil. 1/4 cup lemon juice. 2 cloves garlic, minced. 1 tsp dried oregano. 1 tsp dried thyme. 1 tsp dried rosemary. Salt and pepper to taste.

Instructions: In a bowl, mix together olive oil, lemon juice, minced garlic, oregano, thyme, rosemary, salt, and pepper. Place chicken breasts in a resealable plastic bag or shallow dish. Pour marinade over chicken, making sure it's well coated. Seal the bag or cover the dish and marinate in the refrigerator for at least 1 hour, or overnight for best results. Preheat grill to medium-high heat. Remove chicken from marinade and discard excess marinade. Grill chicken for 6-8 minutes per side, or until cooked through and juices run clear. Serve hot and enjoy!

Prep Time: 10 minutes

Cook Time: 15 minutes

Ethan Romero