🌮 STREET TACOS 🌮

Makes 9 tacos. Low carb and Keto friendly. Feel free to double the recipe to make more!

Ingredients:
1 lb Meat, thin steak skirt meat (Carne asada)
Juice of 1 orange
Juice of 3 limes
Teaspoon pepper
1/2 teaspoon of salt
Combine these ingredients and marinate meat for 2-3 hours

Shells:
BelGioioso Provolone Slices (9)

Brown meat in skillet with a tablespoon of  butter

Bake Provolone slices flat on cookie sheet at 350° for about 13 minutes or until they become a golden brown. Remove cheese slices promptly from cookie sheet and lay on taco shaped tool. We used a large bowl to create the “taco shell” shape. As the shells cool they will harden.

Turn shells over and fill with meat, cilantro, Pico de Gallo & avacado.

Enjoy! Low carb and Keto friendly. 😋

 

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Pancake Donuts (Low Carb)

Pancake Donuts (Low Carb)
 
Ingredients
  • 3 oz. Cream Cheese
  • 3 large Eggs
  • 4 tbsp. Almond Flour
  • 1 tbsp. Coconut Flour
  • 1 tsp. Baking Powder
  • 1 tsp. Vanilla Extract ( I used Maple for added flavor)
  • 4 tbsp. Truvia
Instructions
  1. Use an blender to mix all ingredients thoroughly.
  2. Heat donut maker up and spray with oil. Pour batter into each well of the donut maker.
  3. Let cook for 3 minutes on one side, then flip and cook for an additional 2 minutes.
  4. Remove donuts from the donut maker and set aside to cool.
  5. Repeat process with the rest of the batter.

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BUTTERFINGER RUM CAKE

 

It is all about moderation!
BUTTERFINGER RUM CAKE

Ingredients:…
Sugar
½ cup water
1 package yellow cake mix
½ cup oil
1 small package butterscotch instant pudding
½ cup Butterscotch Schnapps
4 eggs
5 full size Butterfinger candy bars, crushed
hot fudge sauce

Directions:
Sprinkle sugar in a greased bundt pan. Mix water, cake mix, oil, pudding mix, and rum. Beat until smooth. Beat in eggs one at a time. Fold in 1/2 of the crushed Butterfingers. Bake 1 hour in a preheated 325 degree oven. Cool for 10 minutes, pierce with fork and pour sauce over cake. Cool in pan.

Rum sauce:
1 cup sugar
½ cup butter
¼ cup Coconut Rum (or your favorite rum)
1/4 cup Butterscotch Schnapps

Combine and boil one minute. Pour over cake.
After inverted, pour on additional Schnapps (if you like more) and drizzle top with hot fudge, and garnish with remaining crushed Butterfingers.

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Pineapple Orange Bars

Pineapple Orange Bars
 
Ingredients
  • ⅔ Cup + 2 T Graham Cracker Crumbs
  • 2 T. Butter
  • ½ cup unsweetened chilled Orange Juice
  • ½ cup instant nonfat dry Milk
  • 1 Egg White
  • 1 T. Lemon Juice
  • 1 - 8 oz. can crushed pineapple (drained)
  • 4 pks Sweetener of choice (Stevia, etc) optional
Instructions
  1. Mix together ⅔ cup of Graham Cracker crumbs and butter.
  2. Press mixture into an 8" square pan.
  3. Mix your orange juice, dry milk, egg white and lemon juice at high speed for 3 minutes.
  4. If you want it a little sweet mix your sweetener in and blend an additional 3 minutes.
  5. Next fold in your pineapple (drained).
  6. Pour into your prepared graham cracker crust.
  7. Sprinkle your remaining 2 T of graham cracker crumbs on top.
  8. Place in freezer for at least 6 hours.
  9. Enjoy!

 

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Roasted Garden Veggies

Roasted Garden Veggies
 
This is delicious. I often change up my seasonings and use Garlic grapeseed oil and at times I also use Lemon pepper or Lemon Rosemary blend from Wildtree
Ingredients
  • 1 head Cauliflower
  • 1 head broccoli
  • 1 small eggplant
  • 1 onion
  • 1 yellow zucchini
  • To taste- Italian seasoning, salt pepper and oil
Instructions
  1. Toss all together.
  2. Roast for 30-40 minutes in 425 degree oven

 

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Easter Peeps Centerpiece

 

what you need–
2-4 bags of colorful jelly beans
2 boxes of peeps
2 vases, one smaller than the other so it can fit inside , make sure there is enough room to fit the jelly beans and peeps.
3-4 fake flowers (Easter colors)
wire cutters to trim the flowers

Use two different size glass vases so one can fit in the other. Fill the space between the two with the jelly beans and then put the peeps on top of the jelly beans .
The inner vase holds the flowers, i also put colored jelly beans in the inner vase to make it even cuter and it holds the flowers nice and tight!!!
Easy, cheap and everyone will love it!

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Cheesy Green Beans with Bacon

Cheesy Green Beans with Bacon
 
Ingredients
  • 4 cups of Fresh green beans washed and ends trimmed off
  • 5-6 Slices Thick sliced Bacon
  • 6 Scallions (green onions) chopped coarsely.
  • 1½ cups Shredded Cheddar Cheese (though this will be good with any choice of cheese!)
  • ⅓ Cup Mayonnaise
  • ⅓ Cup Sour Cream
  • Salt and pepper to taste..
Instructions
  1. Preheat oven to 325°
  2. Place green beans in a pot of Boiling water and boil for a minute or two..(Do not over cook)
  3. When done add green beans to a greased baking dish and set aside.
  4. Cook Bacon slices till just about crispy and remove from pan and crumble when cool.
  5. Add Scallions to fry pan and toss for a minute or two in bacon grease and remove from heat.
  6. Add to Green beans with crumbled Bacon.
  7. In a medium bowl mix together Mayonnaise, Sour Cream and ½ cup of Cheddar (reserve 1 cup for topping)
  8. Mix together Green beans with Mayonnaise mixture and top with remaining cup of Cheddar.
  9. Bake for 40 minutes or until green beans are tender.

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Lisa’s Low carb Chicken and Veggies Italian Style

Lisa's Low carb Chicken and Veggies Italian Style
 
Ingredients
  • 1 tsp Coconut oil or butter for cooking
  • 1 onion chopped up
  • ½ green pepper chopped
  • ½ yellow pepper chopped
  • 2 tomatoes chopped
  • 5 cooked chicken strips (leftover chicken)
  • ½ tsp Italian seasoning
  • Salt and Pepper to taste
Instructions
  1. In frying pan, heat up coconut oil.
  2. add onions, stir cook about 2 min.
  3. add green and yellow peppers cook about 2 min.
  4. add tomatoes your italian seasoning salt and pepper, cook about 3 min stirring regularly.
  5. Last add your cooked chicken and cook for about a few more minutes

 

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Meghan’s Cheesy Chicken & Cauliflower Casserole

Meghan's Cheesy Chicken & Cauliflower Casserole
 
Ingredients
  • 2 heads of cauliflower
  • 1 lb bacon
  • 1 lb chicken
  • Grapeseed Oil
  • Salt & Pepper
  • 2 bags shredded cheese
  • 16 oz Heavy Whipping Cream
Instructions
  1. Cut Cauliflower into bite size pieces and add to pyrex dish, drizzle with olive oil, s&p and bake at 375 until top looks brown.
  2. Cook bacon until almost crispy and drain on a paper towel.
  3. Cut chicken into bite sized chunks, season with salt and pepper and any other seasonings of your choice and cook in the bacon fat until chicken is done.
  4. Mix chicken and cauliflower in pyrex dish, crumble bacon over top, mix in 2 bags of shredded cheese, and add 16 oz. of heavy whipping cream. Mix completely, being careful not to break up the cauliflower.
  5. Bake on 350 until cheese is a golden brown
  6. Enjoy!

 

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Easy Formula For Building Your Smoothie Bowl

 

Easy Formula For Building Your Smoothie Bowl

A smoothie bowl, also known as an acai bowl, provides all the healthiest smoothie ingredients you are used to, in a thicker smoothie with delicious toppings. It not only changes the way you eat smoothies, but is great for replacing other breakfast items like cereal or oatmeal, but providing just as many nutrients. Here is an easy formula to follow when building the perfect smoothie bowl.

Start With Your Fruit or Veggies

Like all smoothies, you want to start by choosing your fruits and veggies. Vegetables don’t need to be included in every smoothie, but adding some kale or spinach is a good idea when you want a greens smoothie or simply one with added nutrition. For the fruit, try to choose frozen fruit, since it helps to thicken up the smoothie and keeps it from turning to a thin liquid too quickly. You want your smoothie bowl to be nice and thick so it is easy to eat with a spoon. While you can use any fruits you want, here are some popular options:

* Bananas
* Strawberries
* Blueberries or raspberries
* Mango
* Honeydew melon
* Watermelon
* Papaya
* Cantaloupe
* Cherries
* Apples
* Oranges or lemons
* Pomegranates
* Mangos

Add in a Thickening Ingredient

Next up is the thickening ingredient! Many people choose to make this their main source of protein in the smoothie base, such as yogurt, protein powder, or even tofu if you like it. Nut butter is also an excellent choice, such as peanut butter or almond butter. You can also make this a traditional acai bowl by adding an acai packet to the base. These either come in a freeze-dried powder or frozen smoothie pack, which help add nutrition, flavor, color, and thickening to the smoothie. You can usually find them at health food stores, though your regular grocery store might also have them.

Choose Your Liquids

All smoothies need at least a little liquid since it helps the blender to break up the fruit and other ingredients. Just be sure to add less liquid than you normally would for a smoothie. If you are watching the sugar and calorie content of the smoothie base, using water works just fine. You can also use coconut water or coconut milk, soy milk, almond milk, or any type of dairy liquid. You may also want to use some fruit juice for added flavor, but be careful not to add too much. If you end up adding a little too much liquid, just add in more fruit and thickening ingredient.

Top it Off!

The last step of the smoothie bowl formula is the topping! You can use one or multiple toppings, depending on how you want to present the bowl. Many bowls use a sprinkle of chia seeds for the interest in color and texture, along with cacao nibs, muesli, granola, or shredded coconut. Any type of nuts or seeds work really well for the top of smoothie bowls, as well as berries and other sliced fruit.

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Chocolate Raspberry Trifle.

Chocolate Raspberry Trifle.
 
Ingredients
  • Chocolate Cake, I used four cupcakes.
  • Dollop or Thickened Cream
  • Fresh Raspberries
  • Kahlua to taste
  • 2 tsps Coffee Grounds unused.
Instructions
  1. Crumble one cupcake into the bottom of serving glass.
  2. Mix cream with Kahlua and some coffee grounds.
  3. Cover cake with cream mix, then cut raspberries in half. Spread raspberries over cream.
  4. Repeat the above steps so you have two layers of each cake, cream and raspberries.

 

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Garden Crisp Chicken Pasta Salad

Garden Crisp Chicken Pasta Salad
 
Ingredients
  • Half large Zucchini-quartered and diced
  • Half large yellow squash-quartered and diced
  • 2 large carrots, sliced
  • Broccoli crown, cut into individual florets
  • half head cauliflower, cut up
  • 1 large baked chicken breast (leftovers), diced
  • 1.5 cups Ronzoni Garden Delight Tri Color Penne
  • Ranch dressing
  • Fresh ground black pepper
  • Cheddar cheese, if desired
Instructions
  1. Add pasta to salted boiling water. Gently boil then add sliced carrots. When pasta is almost al dente, add the rest of the veggies and cook until pasta is al dente. Do not overcook, veggies should be tender crisp.
  2. When ready, immediately drain pasta and veggies and rinse with cold water until completely cooled/cold.
  3. Drain well.
  4. Add cooked chicken, black pepper to taste, and toss together with just enough ranch to add a light flavor but not coated.
  5. Sprinkle with a small amount of cheese, if desired.

 

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TABOULI SALAD

TABOULI SALAD
 
Ingredients
  • Fresh flat-leaf parsley (about 2 bunches) finely chopped
  • 4 large tomatoes, finely chopped
  • 6 green onions, finely chopped
  • ⅓ cup olive oil
  • 3 lemons, freshly juiced
  • 1 cup boiled water
  • 1 cup bulgur wheat
  • Salt & pepper to taste
Instructions
  1. Add one cup of boiled water and one cup of bulgur wheat in a small bowl and mix. Cover the bowl so the steam is unable to escape. Set aside until cool.
  2. Finely chop the parsley, green onions and tomatoes and place them into a separate large salad bowl. Pour the lemon juice and olive oil over the salad mixture, add black pepper and salt and mix well. Mix in the bulgur wheat.
  3. For best results, cover the tabouli and refrigerate for 30 minutes or store in the fridge up to 2 or 3 days. Enjoy

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★★★ Melt in your Mouth Smoked Chicken ★★★

★★★ Melt in your Mouth Smoked Chicken ★★★
 
Ingredients
  • 1 (4- to 5-pound) whole chicken, neck and giblets removed from the cavity
  • Allegro Original Marinade
  • BBQ sauce
Instructions
  1. Carefully rinse chicken with cold water and pat dry with a paper towel.
  2. Wrap Chicken in Heavy Duty Foil leaving the top open; then pour equal parts of the Allegro Marinade and BBQ Sauce over outside and inside of chicken. Next, cover the top with foil and seal it tight. Put in refrigerator over night.
  3. Heat oven to 300 degrees. Place the foil wrapped Chicken in large Roasting Pan and put in oven and cook for 2 hours.
  4. Remove from oven and CAREFULLY remove the foil from the top of the chicken.
  5. Then take the foil wrapped chicken out of the roasting pan, and slide it in a prepared smoker, and let chicken remain in the marinade mix.
  6. Cook at 250 degrees for 2 hours in the smoker.
  7. A smoked Chicken is completely cooked when the inside temperature is around 185 degrees F in the thickest part of the chicken breast and the juices run clear.
  8. Remove it from smoker and serve with additional BBQ sauce.

 

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Gluten Free Chocolate Cupcakes

Gluten Free Chocolate Cupcakes
 
Ingredients
  • 4 oz unsweetened chocolate-chopped into small pieces
  • 1¾ cups Brown Rice Flour
  • ¼ cup unsweetened cocoa powder
  • 2 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • ¾ tsp xanthan gum
  • ⅓ cup canola oil
  • 1½ cups milk
  • 2 cups granulated sugar
  • 2 large eggs
  • 2 tsp GF vanilla extract
Instructions
  1. Preheat oven to 350°F. Line cupcake pan with cupcake wrappers.
  2. Melt chocolate in a small saucepan over low heat, stirring constantly. Remove from heat and cool to lukewarm.
  3. Beat sugar and eggs at medium speed until light and fluffy. Blend in the melted chocolate and vanilla. Add dry and wet ingredients at low speed, then mix at medium speed for one more minute.
  4. Pour batter into cupcake pan and place in the center of the oven. Bake for 15-18 minutes or until a toothpick inserted in the center of a cupcake comes out clean.
  5. Top them with frosting of your choice.

 

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PINEAPPLE UPSIDE DOWN CAKE

PINEAPPLE UPSIDE DOWN CAKE
 
Ingredients
  • ¼ cup butter melted
  • 1 cup packed brown sugar
  • 1 can (20 oz) pineapple slices in juice, drained, juice reserved
  • 1 jar (6 oz) maraschino cherries without stems, drained
  • 1 pkg Golden cake mix
  • Vegetable oil and eggs called for on cake mix box
Instructions
  1. Heat oven to 350°F . Spray a flute pan generously with cooking spray. melted butter in microwave and pour melted butter in prepared pan, sprinkle brown sugar evenly over butter.
  2. Cut pineapple slices in ½ and arrange evenly around, the butter and brown sugar mixture will hold them in place, place cherry 2 cherries in-between pineapple slices press gently into brown sugar.
  3. Make your cake batter as directed on the box, and add enough water to reserved pineapple juice to measure 1¼ cups substituting pineapple juice mixture for the water. Pour batter over pineapple and cherries.
  4. Bake 35 to 40 minutes or until toothpick inserted in centre comes out clean. Immediately run knife around side of pan to loosen cake. Place heatproof serving plate upside down onto pan; turn plate and pan over. Leave pan over cake 5 minutes so brown sugar topping can drizzle over cake; remove pan.
  5. Cool 30 minutes. Serve warm or cool. Store covered in refrigerator.

 

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GRANOLA BAR MUFFINS (gluten free)

GRANOLA BAR MUFFINS (gluten free)
 
Ingredients
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 cups applesauce, unsweetened
  • 1½ banana, mashed
  • ½ cup honey
  • 5 cups, Old Fashioned rolled oats (Can use gluten free or you can use regular)
  • ¼ cup flaxseed meal
  • 1 tablespoon ground cinnamon
  • 3 teaspoon baking powder
  • 1 teaspoon salt
  • 2¾ cups milk
  • The next 3 ingredients are optional!
  • ½ cup chopped walnuts
  • ¼ cup dried cherries (can use cranberries or raisins)
  • ½ cup white chocolate (can use regular or dark)
  • Oil for muffin tin (You can use coconut oil)
Instructions
  1. Preheat oven to 350 degrees.
  2. Mix eggs, vanilla, applesauce, banana and honey in a bowl.
  3. Add in oats, flax, cinnamon, baking powder, salt and mix well with wet ingredients.
  4. Finally pour in milk and combine.
  5. Spray a 12 and 6 capacity muffin tin with cooking spray or use cupcake liners. Pour mixture evenly into muffin tin cups.
  6. If using toppings add them onto the tops of muffins now. If using fresh or frozen fruit, drop it right into the batter.
  7. Bake 30 minutes until a toothpick in center comes out clean.
  8. If wanting to drizzle chocolate over top, melt chocolate in a double boiler on stove. As heating, add a tablespoon of milk until melted. After muffins are out of oven, drizzle the chocolate over top to your liking.

 

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Wendy’s Strawberry Fields Chicken Salad Copycat Recipe

Wendy's Strawberry Fields Chicken Salad Copycat Recipe
 
Ingredients
  • 2 large or 3 small Chicken Breasts
  • 8-12 oz. Crispy Bacon
  • 1 pint Fresh Strawberries
  • Pinch of Lemon Pepper
  • 1-2 tbsp Olive Oil
  • Mixed Salad Greens
  • Fresh Spinach
  • 3 oz. Blue Cheese or Feta Cheese
  • 2-3 Tbsp Chopped Red Onion
  • 2-3 Tbsp Honey Roasted Sunflower Seeds
  • Handful of Tomatoes and Blackberries (optional)
Instructions
  1. Preheat oven to 400*.
  2. Generously season chicken breasts with lemon pepper. Coat with olive oil. Allow to sit for at least 30 minutes.
  3. Cook bacon in the until crispy. While bacon is cooking, place chicken on a well-seasoned glass baking dish to bake.
  4. Bake until golden on the outside and no longer pink on the inside. The bacon and the chicken usually get finished around the same time.
  5. While the bacon and chicken are cooking, wash and slice the strawberries.
  6. Chop the salad greens, and gather the other ingredients.
  7. Once the bacon is cooked, crumble it into bite-size pieces.
  8. Slice Chicken. Layer the Salad as follows-->
  9. Mix Salad Greens and Spinach in the bowl first. Add Chicken and bacon.
  10. Sprinkle the red onions on top of the meat layer. Cover the top with strawberries.
  11. Sprinkle on the blue cheese and sunflower seeds.
  12. Add a few tomatoes and blackberries (optional)
  13. Serve and Enjoy!

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Simple Caesar Salad Dressing

Simple Caesar Salad Dressing
 
Never buy another bottle again!
Ingredients
  • 2 Cups Light or Reduced Fat Mayonnaise
  • 1-2 Garlic Cloves (crushed)
  • 1 lemon
  • Cracked Pepper (to taste)
Instructions
  1. Add Mayonnaise and crushed garlic to a bowl (use garlic press, if you have one).... Squeeze juice from 1 whole fresh lemon (careful of the seeds!). Add pepper to taste. Mix well to blend ingredients.
  2. To "thin out" dressing, gradually add water *or lemon juice* (approx. 1-2 TBSP), mixing until desired consistency is reached. Serve immediately or store in fridge until ready to use.
  3. Mix & serve with your favorite salad or use as a dipping sauce for veggies or chicken fingers! Enjoy!
  4. Can be stored in an air tight container or mason jar for approx. 7-10 days.
Notes
**Recipe can easily be halved for less or doubled for larger quantity. Rule of thumb, for each 1 cup of Mayonnaise, use ½ lemon (or more to your liking), and 1 garlic clove (or more if you love garlic).**

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