This is hands down the best meatloaf I have ever made full of flavor and its cheesy. Definitely a hit with my family everyone loved it even the picky one. If you don't like certain spices leave it out or use less, it will still taste great.

 

If you love a McDonald's Big Mac you will love this salad. Tastes just like a Big Mac, but healthier. Low carb, gluten free, and sugar free (if using powdered erythritol) 

Ingredients:

Instructions:

Ingredients
1. tablespoon olive oil
2 cups chopped onions (2 large)
1. green bell pepper
4 cloves garlic, finely chopped
2 chipotle chiles in adobo sauce (from 7-oz can), drained, chopped
1 teaspoon ground cumin
1 teaspoon chili powder
1 bag (12 oz) frozen soy-protein burger crumbles
2 cans (14.5 oz each) chili-style diced tomatoes, undrained
1 can (15 oz) black beans, drained, unrinsed
1 can (15 oz)  dark red kidney beans, undrained
1 can (6 oz) tomato paste
1 teaspoon dried oregano leaves
1 dried bay leaf
1/2 cup sliced green onions (8 medium)
1 can (2 1/4 oz) sliced ripe olives, drained


Directions:
1. In 4- to 5-quart Dutch oven, heat oil over medium-high heat. Cook onions and bell pepper in oil 5 minutes, stirring frequently. Add garlic, chipotle chiles, cumin and chili powder; cook 1 minute.

2. Add burger crumbles, water, tomatoes, beans, tomato paste, oregano and bay leaf. Heat to boiling; reduce heat. Simmer uncovered 15 minutes, stirring frequently.

3. Remove bay leaf. Top individual servings with green onions and olives.

Note: I cooked the "meat" and sauteed the onions and green pepper then added everything to my slow cooker and cooked on low for 6-8 hours

Ingredients
1 pound ground beef
1 packet taco seasoning
1 can chili Beans
2 cups Salsa
3 cups tortilla chips, crushed
2 cup sour cream
2 cups  shredded cheddar cheese
1 (2oz) can black olives
1/2 cup chopped fresh tomato
1/2 cup green onion

Instructions
1. Brown meat in large skillet. Drain.
Add taco seasoning, beans, salsa to the skillet.

2. Spray 13x9 casserole dish. Place tortilla chips on the bottom.
Pour meat mixture over the tortillas. Spread sour cream over meat. Sprinkle tomatoes, green onion, and black olives on top sour cream. Top with cheese.

3. Bake at 350 for 20 minutes or until cheese is nice and bubbly.

Serve with a salad and Enjoy!

INGREDIENTS:
•1 cucumber, peeled, halved lengthwise, seeded and shredded salt and pepper
•1 1/4 cups plain Greek yogurt
•6 scallions, sliced thin
•1/4 cup minced fresh cilantro
•2 (15 oz) cans chickpeas, rinsed
•2 large eggs
•6 tablespoons extra-virgin olive oil
•1 teaspoon garam masala
•1/8 teaspoon cayenne pepper
•1 cup panko bread crumbs
•1 shallot, minced

DIRECTIONS:
1. Toss cucumber with 1/2 teaspoon salt and let drain in fine mesh strainer for 15 minutes. Combine drained cucumber, 3/4 cup yogurt, 2 tablespoons scallions, and 1 tablespoon cilantro in bowl and season with salt and pepper to taste.

2. Pulse chickpeas in food processor to coarse puree with few large pieces remaining, about 8 pulses. Whisk eggs, 2 tablespoons oil, garam masala, cayenne, and 1/8 teaspoon salt together in medium bowl. Gently stir in processed chickpeas, panko, shallot, remaining 1/2 cup yogurt, remaining scallions, and remaining 3 tablespoons cilantro until just combined. Divide chickpea mixture into 6 equal portions and lightly pack into 1-inch thick patties.

3. Heat 2 tablespoons oil in large nonstick skillet over medium heat until shimmering. Carefully lay 3 patties in hot skillet. Cook until set up and well browned on first side, 4-5 minutes. Gently flip patties. Cook until golden on second side, 4-5 minutes.

4. Transfer cakes to a plate and tent with aluminum foil to keep warm. Return now empty skillet to medium heat and repeat with remaining 2 tablespoons oil and remaining patties. Serve with cucumber-yogurt sauce.

This chipotle aioli is an easy homemade aioli sauce recipe with a spicy kick. Chipotle powder, garlic and lemon come together in this flavorful homemade spicy dip. An excellent spicy and creamy spread for hamburgers or sandwiches. Dip fries in it and you’ll be in food heaven.

INGREDIENTS
•1 cup mayonnaise
•2 tablespoons finely chopped chives
•2 minced garlic cloves
•2 teaspoons fresh lime juice
•1 teaspoon chipotle chile powder or chipotle hot sauce
•Salt and pepper

PREPARATION
Whisk mayonnaise with chives, garlic, lime juice, and chipotle chile powder or chipotle hot sauce to taste. Season with salt and pepper; chill until ready to serve.

INGREDIENTS

• 1 1/2 pounds chicken breasts
• sea salt and black pepper, to taste
• 5 tablespoons butter, divided
• 1 medium onion, thinly sliced
• ½ cup chicken stock
• 1 cup heavy cream
• 2 tablespoons balsamic vinegar
• 8 ounces cremini mushrooms, halved
• ½ cup grated Parmesan cheese
• 2 tablespoons chopped fresh flat-leaf parsley

DIRECTION

INGREDIENTS

FOR THE MEATBALLS
1 lb ground turkey or chicken
2 Tbl minced ginger
1/4 cup scallions, chopped
1 tsp garlic powder
1/4 cup almond flour
1 egg
light flavored oil for frying (olive, grapeseed, etc)

FOR THE SAUCE
1/2 tsp sesame oil
3 Tbl rice wine vinegar (unseasoned – sugar free)
3 Tbl soy sauce (tamari based for GF, or coconut aminos for Paleo)
1/4 cup water
3 Tbl sugar substitute (honey for Paleo)
1/2 tsp xanthan gum (or arrowroot powder)
1/4 cup scallions, chopped
4 – 5 small dried chilies, seeded and chopped

TO MAKE THE MEATBALLS:
Combine all of the meatball ingredients and mix thoroughly. Form into 16 balls and saute/fry in oil over medium heat until cooked through and crispy. Alternatively you could bake them but they won’t get the crunchy exterior.

TO MAKE THE SAUCE:
Combine the sesame oil, vinegar, GF soy sauce, water, sugar substitute, and xanthan gum in a small saucepan and whisk until combined. Add the scallions and chili pepper and bring to a boil. Simmer for five minutes until thickened and remove from heat.

TO SERVE:
Add the cooked meatballs to the thickened sauce and stir to coat. Garnish with more chopped scallions and chilis if desired.



**To lower the fat and calories, use extra lean ground turkey, and bake rather than fry them.

Kimchi comes in almost as many forms as there are vegetables because nearly any vegetable can be fermented. They range from super mild smell to mega funky and mellow to melt-your-face-off spicy and there is one for every possible point in between..The kimchi recipe that I’m sharing with you all is easy to make and yummy.




INGREDIENTS
•1 medium head napa cabbage (about 2 pounds)
•1/4 cup iodine-free sea salt or kosher salt (see Recipe Notes)
•Water, preferably distilled or filtered
•1 tablespoon grated garlic (5 to 6 cloves)
•1 teaspoon grated peeled fresh ginger
•1 teaspoon granulated sugar
•2 tablepoons fish sauce or salted shrimp paste, or 3 tablespoons water
•1 to 5 tablespoons Korean red pepper flakes (gochugaru)
•8 ounces Korean radish or daikon radish, peeled and cut into matchsticks
•4 medium scallions, trimmed and cut into 1-inch pieces



EQUIPMENT
•Cutting board and knife
•Large bowl
•Gloves (optional but highly recommended)
•Plate and something to weigh the kimchi down, like a jar or can of beans
•Colander
•Clean 1-quart jar with canning lid or plastic lid
•Bowl or plate to place under jar during fermentation

INSTRUCTIONS
1. Cut the cabbage. Cut the cabbage lengthwise through the stem into quarters. Cut the cores from each piece. Cut each quarter crosswise into 2-inch-wide strips.

2. Salt the cabbage. Place the cabbage in a large bowl and sprinkle with the salt. Using your hands, massage the salt into the cabbage until it starts to soften a bit. Add enough water to cover the cabbage. Put a plate on top of the cabbage and weigh it down with something heavy, like a jar or can of beans. Let stand for 1 to 2 hours.

3. Rinse and drain the cabbage. Rinse the cabbage under cold water 3 times. Set aside to drain in a colander for 15 to 20 minutes. Meanwhile, make the spice paste.

4. Make the spice paste. Rinse and dry the bowl you used for salting. Add the garlic, ginger, sugar, and fish sauce, shrimp paste, or water and stir into a smooth paste. Stir in the gochugaru, using 1 tablespoon for mild and up to 5 tablespoons for spicy (I like about 3 1/2 tablespoons); set aside until the cabbage is ready.

5. Combine the vegetables and spice paste. Gently squeeze any remaining water from the cabbage and add it to the spice paste. Add the radish and scallions.

6. Mix thoroughly. Using your hands, gently work the paste into the vegetables until they are thoroughly coated. The gloves are optional here but highly recommended to protect your hands from stings, stains, and smells!

7. Pack the kimchi into the jar. Pack the kimchi into a 1-quart jar. Press down on the kimchi until the brine (the liquid that comes out) rises to cover the vegetables, leaving at least 1 inch of space at the top. Seal the jar.

8. Let it ferment for 1 to 5 days. Place a bowl or plate under the jar to help catch any overflow. Let the jar stand at cool room temperature, out of direct sunlight, for 1 to 5 days. You may see bubbles inside the jar and brine may seep out of the lid.

9. Check it daily and refrigerate when ready. Check the kimchi once a day, opening the jar and pressing down on the vegetables with a clean finger or spoon to keep them submerged under the brine. (This also releases gases produced during fermentation.) Taste a little at this point, too! When the kimchi tastes ripe enough for your liking, transfer the jar to the refrigerator. You may eat it right away, but it's best after another week or two.

This jalapeno jam is good on burgers or spread over a block of cream cheese with crackers

Ingredients
4 Tablespoons butter (1/2 a stick)
1 medium onion, chopped (1/4 inch dice)
1 cup packed brown sugar
½ cup bottled diced jalapeños, undrained (4 ounce can)
2 Tablespoons stone ground mustard

Instructions
1. Melt butter in a medium sauce pan over medium heat.
2. Add onion and sauté until onions are tender and translucent, about 6 minutes.
3.Add the brown sugar, jalapeños with their juice and mustard. Stir and cook until bubbling.
4. Reduce the heat slightly and simmer until the mixture is flavorful and has thickened, about 30 minutes.
5. Let cool slightly before using. Can be stored in covered container in the refrigerator for several weeks.

Simple delicious dinner idea: Salsa Turkey Meatballs.  

This meatball dinner has a sassy salsa twist!  

Ingredients

• 1 pound ground turkey
• 1/2 cup Progresso™ plain bread crumbs
• 3 tablespoons milk
• 1/2 teaspoon salt
• 1/2 teaspoon Worcestershire sauce
• 1/4 teaspoon pepper
• 1 small onion, chopped (1/4 cup)
• 1 egg
• 1 jar (16 ounces) Old El Paso™ Thick 'n Chunky salsa
• 2 medium green onions, thinly sliced

Directions

1. Heat oven to 400°F. Mix all ingredients except salsa and green onions. Shape mixture into twenty 1 1/2-inch meatballs.

2. Place in ungreased rectangular pan, 13x9x2 inches. Bake uncovered 20 to 25 minutes or until thermometer inserted in center of meatballs reads 165°F.

3. In 2-quart saucepan, place salsa and meatballs. Heat to boiling, stirring occasionally; reduce heat. Cover and simmer about 15 minutes or until salsa and meatballs are hot. Sprinkle with green onions.

Tip:

This easy cheesy vegan spinach pesto grilled cheese is ready to straight-up rock your socks off! This plant-based sandwich is SO MELTY!

Ingredients

• 1 handful of fresh spinach chopped
• 1-2 TBSP vegan buttery spread of choice as needed
• salt and pepper to taste
• 2 slices of your favorite bread
• 2 TBSP of your favorite vegan pesto
• 2 Daiya Swiss Style Slices

Instructions

1. First sauté your spinach on medium-high heat with a little buttery spread or oil. Season with salt and pepper to taste and set aside.
2. Spread pesto on each slice of bread.
3. Top one slice with Daiya Swiss Style Slices and sautéed spinach, then top with the other slice, pesto side down.
4. For an extra golden crust, spread the outside of each slice of bread with vegan buttery spread or coconut oil.
5. Next heat a pan to medium heat with some extra buttery spread or coconut oil. Once hot, add your sandwich.

Use a spatula to press down on the grilled cheese, and feel free to pop a clear pot lid on top to help melt the slices. Before flipping, add a little more spread/oil if your pan is dry. Pop your lid back on if you're using one and grill each side until golden brown with a melty center.

Recipe Notes

MELTY GRILLED CHEESE TRICK: For the meltiest sandwich ever, pop it in the microwave for 15 seconds or so after grilling for the most epic vegan cheese pull of all time!

This dish is the bomb and big hit in my house... Who knew something so yummy is healthy for you.. If you follow the keto diet you will want to try this!

Ingredients:
•2 tablespoons butter (or coconut oil if dairy free)
•1 cup diced celery
•1 large onion
•3 cloves garlic ( I used 2 tsp minced garlic from jar)
•4 boneless chicken cubed
•1 teaspoon salt
•1 teaspoon pepper
•4 cups cauliflower florets cut into 1/2 inch pieces
•2 tablespoons buffalo wing sauce ( or other med-hot hot sauce, or add more to taste)
•8 ounces cream cheese
•3 tablespoons chicken broth
•1/2 cup crumble blue cheese (optional)
•1/2 cup shredded cheese (optional)


Directions:
1.Pre-heat oven to 350° F

2. Melt butter in large skillet. Add celery, onion, garlic, chicken. Cook until chicken is done.

3. Add cauliflower, salt, pepper, broth, cream cheese. Stir until cream cheese is smoothed and mixture is creamy. Then add hot sauce to mixture and stir well. Top the skillet with blue cheese and shredded cheese . Transfer skillet to oven and bake uncovered for 20 minutes or until cauliflower is soft. Remove from heat and serve with celery sticks


Note: if you don’t have a large enough skillet use medium to large pot and transfer to a casserole dish. Then top with blue cheese and shredded cheese and bake.

Ingredients

•1 1/2 Tbsp Olive oil, divided
•1/2 Cup Onion, diced
•1 Red pepper, diced
•1/2 Cup Celery sliced
•1 Tbsp Garlic, minced
•1 Lb Grass-fed 85% lean Ground beef
•4 tsp Chile powder
•1 Tbsp Smoked paprika
•1/4 tsp Cayenne pepper
•1/8 tsp Ground Allspice
•1 Can Fire roasted diced tomatoes (14oz)
•1 Can Crushed tomatoes (14 oz)
•1/2 Cup Water
•2 Tbsp Tomato paste
•1 tsp Sea salt
•Pinch of pepper
•2 Bay leaves
•1/4 Cup Parsley minced

Instructions

1. Pour 1 Tbsp of the oil in your Instant Pot and turn it to saute mode. Once hot, saute the onion, pepper, celery and garlic until they begin to soften, about 3 minutes.

2. Add the remaining oil, along with the beef and cook until it begins to turn brown, about 3-4 minutes.  Drain the excess fat.

3. Add in the chili powder, paprika, cayenne and Allspice and cook until the beef is totally brown and no longer pink, about 3-4 minutes.

4. Add all the remaining ingredients, except the parsley, and stir until well combined.  Cover the Instant Pot (make sure it's set to sealing) and turn it to manual mode (it should immediately be set for high pressure) set it for 10 minutes.  Once cooked, let it steam release naturally.

5. Once the steam is released, remove the lid and turn it to saute mode. Cook for 2-4 minutes, stirring frequently, until some of the water is evaporated.

6. Stir in the parsley and DEVOUR!

This is a meal that your family, friends, or whoever you cook it for will think it came from a restaurant. Everyone will fall in love with the first bite..

INGREDIENTS

•1½ pounds boneless skinless chicken breasts, thinly sliced
•2 Tablespoons olive oil
•1 cup heavy cream
•½ cup chicken broth
•1 teaspoon garlic powder
•1 teaspoon italian seasoning
•½ cup parmesan cheese
•1 cup spinach, chopped
•½ cup sun dried tomatoes

INSTRUCTIONS

1. In a large skillet add olive oil and cook the chicken on medium high heat for 3-5 minutes on each side or until brown on each side and cooked until no longer pink in center. Remove chicken and set aside on a plate.

2. Add the heavy cream, chicken broth, garlic powder, italian seasoning, and parmesan cheese. Whisk over medium high heat until it starts to thicken. Add the spinach and sundried tomatoes and let it simmer until the spinach starts to wilt. Add the chicken back to the pan and serve over pasta if desired.

NOTES

*If you are serving over pasta and like it saucy, definitely double the sauce

This tasty low-carb coffee is inspired by the famous Bulletproof coffee and Egg coffee. I'm going to show you how you can easily add healthy fats in your diet, boost ketone bodies and lose more body fat! 

Yes, it may sound a bit odd to add coconut oil or butter with your coffee, but you will be amazed just how creamy and delicious it is! If you blend it well, there will be no oil floating on the top. I can almost guarantee it that once you try it, you will never go back to that boring regular coffee again. 

Ingredients:
•1 Cup Black Coffee
•1 Tablespoon Butter
•2 Tablespoons Coconut Oil
•1 teaspoon MCT Oil

Ingredients
•2 1/2 tablespoons turbinado or light brown sugar
•1 1/4 teaspoons salt
•1 1/4 teaspoons freshly ground black pepper
•1/2 teaspoon sweet paprika
•2 pounds bone-in, skinless chicken breasts
•2/3 cup cider vinegar
•1 tablespoon ketchup
•2 large cloves garlic, minced
•1/8 teaspoon cayenne (optional)
•3 cups coleslaw mix (4.5 oz.) or shredded cabbage
•6 whole-grain hamburger buns


Directions
1. Preheat the oven to 375 degrees . In a small bowl, mix 1/2 tbsp. of the sugar, 1 tsp. each salt and pepper, and the paprika.

2. In a large baking dish, place the chicken breasts, bone side down, and rub with the spice mixture; cover with foil. Roast until cooked through, 35 to 40 minutes. Transfer the chicken to a cutting board and let cool slightly (reserve the baking dish with the pan juices). Reduce the oven temperature to 275 degrees .

3. In a medium bowl, whisk the vinegar, ketchup, garlic, cayenne, if using, the remaining 2 tbsp. sugar and 1/4 tsp. each salt and pepper for the sauce.

4. Using 2 forks, shred the chicken; discard the bones. Transfer the chicken to the reserved baking dish. Add 1/2 cup of the sauce; toss to coat. Cover with foil and place in the oven until the chicken is heated through, about 20 minutes.

5. Toss the coleslaw mix with the remaining sauce. Pile the chicken on the buns. Top the chicken with the slaw or serve it on the side.

This is one of my favorite go to meals and a go to meal when I'm in a hurry or don't feel like cooking. Its simple, easy, and everyone loves. With the Cajun seasoning I would start off with 3/4 teaspoon until you get your desired flavor.

Ingredients:

8 ounces egg noodles
1 lb chicken breast, cubed
2 scallions diced
3 garlic cloves, minced
3 tablespoons butter
3 tablespoons sour cream
8 ounces cream cheese
3 tablespoons milk
3/4 teaspoon salt
1/4 teaspoon pepper
1-2 teaspoons Cajun seasoning (more or less to your desire)

Directions:

1. Cook noodles 5-8 minutes, until el dente. drain when done

2. While noodles are boiling. In large pan add butter chicken, scallions, and garlic. cook 2-3 min on medium to high heat. Add cream cheese, milk, sour cream, salt, pepper, cajun seasoning. Stir until mixture is creamy.

3. Add noodles to pan, mix all together and serve.

This hearty vegan meatloaf is made from a base of seasoned chickpeas, baked up to perfection and topped with a flavorful maple glaze