This salad is a new take on the classic loaded baked potato. It has all the flavors of a loaded baked potato and the creamy goodness of a potato salad. Great for potlucks, picnics, and barbecues!
Ingredients: 4 large potatoes, baked and cubed. 1 cup sour cream. 1 cup mayonnaise. 1 cup shredded cheddar cheese. ½ cup chopped green onions. ½ cup cooked bacon, crumbled. Salt and pepper to taste. Optional: chopped fresh chives for garnish.
Instructions: In a large bowl, combine the cubed baked potatoes, sour cream, mayonnaise, shredded cheddar cheese, chopped green onions, and crumbled bacon. Season with salt and pepper to taste. Gently stir until all ingredients are well combined. Cover and refrigerate for at least 1 hour to allow flavors to meld together. Before serving, garnish with chopped fresh chives if desired.
Edward Cain
Experience a tropical explosion with this luscious Strawberry Pineapple Banana Lava Flow Smoothie. It’s a creamy blend of strawberries, pineapple, banana, coconut milk, and pineapple juice, topped with a cascading lava effect of Grenadine syrup.
Ingredients: 1 cup frozen strawberries. 1 cup frozen pineapple chunks. 1 ripe banana. ½ cup coconut milk. ½ cup pineapple juice. ¼ cup coconut cream. 1 tablespoon honey or agave syrup. Grenadine syrup for lava effect.
Instructions: In a blender, combine frozen strawberries, frozen pineapple chunks, banana, coconut milk, pineapple juice, coconut cream, and honey/agave syrup. Blend until smooth and creamy. Pour a thin layer of Grenadine syrup into the serving glasses. Carefully pour the smoothie mixture over the Grenadine layer to create the lava effect. Serve immediately and enjoy!
Lindsey Lynn
Indulge in a delicious and Paleo-friendly breakfast with these Strawberries and Cream Crepes. The coconut flour-based crepes are filled with a creamy coconut filling and fresh strawberries for a delightful morning treat.
Ingredients: For the Crepes:. 2 large eggs. ½ cup coconut flour. ½ cup almond milk. ¼ cup water. 2 tbsp coconut oil melted. 1 tsp honey optional. ½ tsp vanilla extract. Pinch of salt. Coconut oil for cooking. For the Filling:. 1 cup fresh strawberries sliced. ½ cup coconut cream. 1 tbsp honey optional. ½ tsp vanilla extract. Shredded coconut for garnish. Fresh mint leaves for garnish.
Instructions: In a blender, combine eggs, coconut flour, almond milk, water, melted coconut oil, honey if using, vanilla extract, and a pinch of salt. Blend until smooth. Heat a non-stick skillet over medium heat and lightly grease it with coconut oil. Pour a small amount of the crepe batter into the skillet, swirling it around to coat the bottom evenly. Cook for 2-3 minutes or until the edges start to lift. Carefully flip the crepe and cook for another 1-2 minutes. Repeat with the remaining batter, adding more coconut oil to the skillet as needed. In a mixing bowl, combine coconut cream, honey if using, and vanilla extract. Mix until well combined. To assemble, spread a generous spoonful of the coconut cream mixture onto each crepe, then add a handful of sliced strawberries. Fold the crepes in half and then in half again to create a triangular shape. Garnish with shredded coconut and fresh mint leaves. Serve immediately and enjoy your Paleo Strawberries and Cream Crepes!
Lisa Wootens
Enjoy a tasty casserole that is low in carbs and full of flavors like chicken, bacon, and ranch. This dish is simple to make and great for a weeknight dinner.
Ingredients: 4 cups cooked chicken, shredded. 6 slices bacon, cooked and crumbled. 1 cup ranch dressing sugar-free. 1 cup shredded cheddar cheese. ½ cup chopped green onions. ½ teaspoon garlic powder. Salt and pepper to taste.
Instructions: Warm the oven up to 175F 350C. Shred the chicken, add the bacon bits, ranch dressing, cheddar cheese, green onions, garlic powder, salt, and pepper. Mix everything together in a large bowl. Put the mixture in a casserole dish that has been greased. Spread it out evenly, and if you want, add more shredded cheese on top. After the oven is hot, bake for 20 to 25 minutes, or until hot and bubbly. Enjoy while hot!
Tiffany
Combine the fun of cake pops with the whimsy of mustaches in this delightful and amusing dessert recipe.
Ingredients: 1 box of cake mix any flavor you prefer. 3 eggs. ½ cup of vegetable oil. 1 cup of water. 1 cup of frosting any flavor that complements the cake. 1 package of candy melts color of your choice. Edible mustache decorations.
Instructions: Follow the directions on the box to bake the cake. Break the cake up into small pieces in a large bowl after it has cooled. Mix the frosting into the cake crumbs until everything is well mixed. Put the cake pop balls on a baking sheet after making them out of the mix. After putting cake pop sticks into each ball, freeze them for 30 minutes. Follow the directions on the package to melt the candy melts. Let the extra candy melts drip off of each cake pop as you dip it in the melted candy. To make the mustache decorations, put the cake pops back on the baking sheet while the candy coating is still wet. Set the candy coating on the cake pops by putting them in the fridge. Your funny mustache cake pops are now ready to be eaten.
Dale G
Pasta Trapanese is a traditional dish from Sicily. It has a bright tomato sauce that is made better with garlic, basil, and toasted almonds. It’s a quick and easy pasta dish that smells great and tastes great.
Ingredients: 300g cherry tomatoes. 2 cloves garlic. 50g almonds, toasted. 50g grated pecorino cheese. 50g fresh basil leaves. 60ml extra-virgin olive oil. Salt and pepper to taste. 350g pasta of your choice e.g., spaghetti, penne.
Instructions: Cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining. In a food processor, combine cherry tomatoes, garlic, toasted almonds, pecorino cheese, basil leaves, and olive oil. Pulse until a coarse sauce forms. Season with salt and pepper to taste. In a large pan, heat the tomato mixture over medium heat for about 5 minutes, stirring occasionally. Add the cooked pasta to the pan with the tomato sauce. Toss to coat the pasta evenly, adding reserved pasta water as needed to loosen the sauce. Serve hot, garnished with extra basil leaves and a sprinkle of pecorino cheese.
Julie Arnold
Indulge in the delightful fusion of crispy Tonkatsu and rich Japanese Curry made effortlessly in a pressure cooker.
Ingredients: 4 boneless pork loin chops. Salt and pepper to taste. 1 cup all-purpose flour. 2 beaten eggs. 2 cups panko breadcrumbs. 2 cups shredded cabbage, for serving. Cooked white rice, for serving. 2 cups water. 1 large onion, finely chopped. 2 carrots, sliced. 2 potatoes, diced. 3 cloves garlic, minced. 1 apple, peeled and grated. 3 tablespoons curry powder. 2 tablespoons soy sauce. 1 tablespoon Worcestershire sauce. 1 tablespoon ketchup. 1 tablespoon vegetable oil.
Instructions: Season pork chops with salt and pepper. Dredge each pork chop in flour, dip in beaten eggs, and coat with panko breadcrumbs. Heat vegetable oil in the pressure cooker and brown the pork chops on both sides. Remove and set aside. In the same pot, saut onions and garlic until fragrant. Add curry powder and continue to saut for 1-2 minutes. Stir in soy sauce, Worcestershire sauce, ketchup, grated apple, carrots, potatoes, and water. Place the browned pork chops on top of the mixture. Close the pressure cooker lid and cook on high pressure for 15 minutes. Release pressure, open the lid, and stir the curry. Serve the Tonkatsu on a bed of shredded cabbage and rice, topped with the Katsu Curry sauce.
Ella Becker
This herb-seasoned grain-free stuffing is a tasty and gluten-free alternative to regular stuffing. It is made with almond flour, coconut flour, and tasty herbs. Excellent for people who don’t eat grains or gluten.
Ingredients: 2 cups almond flour. ½ cup coconut flour. ¼ cup arrowroot flour. ¼ cup flaxseed meal. ½ teaspoon sea salt. ½ teaspoon baking soda. 1 tablespoon Italian seasoning. 1 teaspoon garlic powder. ½ teaspoon onion powder. ¼ cup olive oil. 2 large eggs. 1 cup chicken or vegetable broth. ½ cup finely chopped onion. ½ cup finely chopped celery. ¼ cup finely chopped fresh parsley. ¼ cup finely chopped fresh sage. ¼ cup finely chopped fresh rosemary.
Instructions: Warm the oven up to 175F 350C. Add flaxseed meal, sea salt, baking soda, Italian seasoning, garlic powder, onion powder, and almond flour to a large bowl. Mix the ingredients together. Mix the eggs, broth, and olive oil in a different bowl using a whisk. Add the wet ingredients to the dry ones and mix them together until everything is well mixed. Add the chopped onion, celery, parsley, sage, and rosemary and mix them in until they are evenly spread. Put the stuffing mixture in a baking dish that has been greased. Put it in the oven for 35 to 40 minutes, or until it turns golden brown and is set. Enjoy while still warm!
Eva Little
With these easy and quick one-bowl cookies, you can indulge in the irresistible combination of peanut butter, Nutella, and oats! Perfect for a tasty treat at any time.
Ingredients: 1 cup creamy peanut butter. ½ cup Nutella or any chocolate hazelnut spread. ½ cup granulated sugar. ½ cup packed light brown sugar. 1 large egg. 1 teaspoon vanilla extract. 1 and ¼ cups old-fashioned rolled oats. ½ teaspoon baking soda. Pinch of salt. ½ cup semi-sweet chocolate chips.
Instructions: Start by heating the oven to 350F 175C. Put parchment paper or a silicone baking mat on the bottom of a baking sheet. Put the Nutella, granulated sugar, creamy peanut butter, and light brown sugar in a large bowl. Mix everything together well. Add the vanilla extract and egg to the mix. Mix it all together until it’s smooth. Put the baking soda, salt, and rolled oats in the bowl. Combine all the dry ingredients and mix them in until they are spread out evenly. Add the semisweet chocolate chips to the cookie dough and mix them in. You can use your hands or a cookie scoop to make 1.5-inch balls of dough. Place the balls on the baking sheet that has been prepared. Use the back of a fork to gently flatten each cookie to make a criss-cross pattern. Put the cookies in an oven that has already been heated for 10 to 12 minutes, or until the edges are just beginning to turn golden. After taking the cookies out of the oven, let them cool for a few minutes on the baking sheet. Then, move them to a wire rack to cool all the way down. Enjoy your tasty Oat, Peanut Butter, and Nutella Cookies Made in One Bowl!
Troy S
