Delco Webney

A quick and delicious one-pot chicken and rice casserole made effortlessly in the electric pressure cooker. Perfect for busy weeknights!

Ingredients: 1 ½ cups rice. 1 ½ cups chicken broth. 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces. 1 cup frozen peas. 1 cup diced carrots. 1 small onion, finely chopped. 2 cloves garlic, minced. 1 tsp dried thyme. 1 tsp paprika. Salt and pepper to taste. 1 cup shredded cheddar cheese. 2 tbsp chopped fresh parsley for garnish.

Instructions: You can put chicken broth, rice, peas, carrots, onion, garlic, thyme, paprika, salt, and pepper in the pressure cooker. Put the lid back on top of the cooker and set it to high pressure for 8 minutes. When you’re done, quickly let go of the pressure and open the lid. Add the cheddar cheese and mix it in until it melts and is well mixed in. Add chopped parsley as a garnish before serving.

Brittany Hunt

Posted 3 Sep 20242024年9月3日 Share on Facebook Twitter Pinterest Email

The Buffalo-Blue Cheese Grilled Chicken Burgers are a tasty take on regular chicken burgers. These are made with blue cheese and buffalo sauce, which gives them a spicy tang. Great for a barbecue or a day at the games!

Ingredients: 1 lb ground chicken. ¼ cup buffalo sauce. ¼ cup crumbled blue cheese. ¼ cup breadcrumbs. ¼ cup finely chopped celery. ¼ cup finely chopped red onion. ½ tsp garlic powder. Salt and pepper to taste. 4 hamburger buns. Lettuce, tomato, and additional blue cheese for garnish.

Instructions: Ground chicken, buffalo sauce, blue cheese, breadcrumbs, celery, red onion, garlic powder, salt, and pepper should all be mixed together in a bowl. Mix the ingredients together until they are well blended. Then, divide the mixture into 4 equal parts and form each one into a burger patty. Set your grill to medium-high heat and oil the grate so that food doesn’t stick. Put the chicken burger patties on the grill and cook them for 5 to 7 minutes on each side, or until they are done and have grill marks. Put the hamburger buns on the grill for a quick toast in the last minute of cooking. Put lettuce and tomato on the bottom bun of your Buffalo-Blue Cheese Grilled Chicken Burgers, then add the cooked chicken patty on top of them. Add more blue cheese on top, and then put the top bun on top. If you want, you can serve it hot with extra buffalo sauce.

Beau

Posted 2 Sep 20242024年9月2日 Share on Facebook Twitter Pinterest Email

These Paleo Coconut Kabocha Squash Muffins are a tasty healthy snack or breakfast that don’t have any grains or gluten. With the natural sweetness of Kabocha squash, coconut, and warm spices, they are a healthy and tasty choice.

Ingredients: 2 cups mashed Kabocha squash. ¾ cup coconut flour. ¼ cup arrowroot flour. ¼ cup coconut sugar. ¼ cup coconut oil, melted. 4 large eggs. 1 tsp vanilla extract. ½ tsp baking soda. ½ tsp cinnamon. ¼ tsp nutmeg. Pinch of salt. ½ cup shredded coconut unsweetened. ¼ cup chopped pecans optional.

Instructions: Preheat your oven to 350F 175C and line a muffin tin with paper liners. In a large bowl, combine mashed Kabocha squash, coconut flour, arrowroot flour, coconut sugar, melted coconut oil, eggs, vanilla extract, baking soda, cinnamon, nutmeg, and a pinch of salt. Mix well until a batter forms. Fold in the shredded coconut and chopped pecans if using. Scoop the batter into the prepared muffin tin, filling each cup about 2/3 full. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center of a muffin comes out clean. Remove from the oven and allow the muffins to cool in the tin for 10 minutes before transferring them to a wire rack to cool completely. Enjoy your Paleo Coconut Kabocha Squash Muffins as a delicious and gluten-free treat!

Ellis M

Posted 1 Sep 20242024年9月1日 Share on Facebook Twitter Pinterest Email

This Paleo Crockpot Mini Turkey Meatball Vegetable Soup is a wholesome, hearty dish perfect for chilly days. Made with lean ground turkey, vibrant vegetables, and flavorful herbs, it’s a nourishing meal that satisfies.

Ingredients: 1 lb ground turkey. 1 egg. ¼ cup almond flour. ½ tsp garlic powder. ½ tsp onion powder. ½ tsp dried oregano. ½ tsp dried basil. ½ tsp salt. ¼ tsp black pepper. 4 cups chicken or vegetable broth. 1 can 14 oz diced tomatoes. 2 carrots, diced. 2 celery stalks, diced. 1 onion, diced. 2 cups spinach leaves. 2 cloves garlic, minced. ½ tsp dried thyme. Salt and pepper, to taste.

Instructions: In a bowl, combine ground turkey, egg, almond flour, garlic powder, onion powder, oregano, basil, salt, and pepper. Mix well and form into mini meatballs. In a crockpot, add broth, diced tomatoes, carrots, celery, onion, spinach, garlic, and thyme. Stir to combine. Gently add the mini turkey meatballs into the crockpot. Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until meatballs are cooked through and vegetables are tender. Season with salt and pepper to taste before serving.

Jack

Posted 31 Aug 20242024年8月31日 Share on Facebook Twitter Pinterest Email

A healthy, gluten-free salad with quinoa, kale, roasted broccoli, and a tasty balsamic dressing. This salad is full of healthy things like protein, vitamins, and antioxidants, so it’s great as a meal or side dish.

Ingredients: 1 cup quinoa, rinsed and drained. 2 cups broccoli florets. 2 cups kale, stems removed and chopped. ¼ cup olive oil. 1 tablespoon balsamic vinegar. 1 teaspoon honey or maple syrup for vegan option. ½ teaspoon garlic powder. Salt and pepper to taste. ¼ cup sliced almonds, toasted. ¼ cup dried cranberries. ¼ cup crumbled feta cheese optional. Fresh lemon juice for garnish.

Instructions: Turn on your oven and heat it up to 425F 220C. Bring 2 cups of water to a boil in a medium-sized saucepan. Add the rinsed quinoa, turn down the heat to low, cover, and let it cook for 15 to 20 minutes, or until it’s done and the water is gone. Take it off the heat and let it cool down. Use 2 tablespoons of olive oil, garlic powder, salt, and pepper to coat the broccoli florets. Place them on a baking sheet. Put them in an oven that has already been heated for 15 to 20 minutes, or until they are soft and the edges are starting to get crispy. Take it out of the oven and let it cool down. Rub the chopped kale with 1 tablespoon of olive oil for a few minutes in a large bowl until it gets soft and bright green. Honey or maple syrup and the last tablespoon of olive oil should be mixed together in a small bowl using a whisk. This will make the dressing. Add pepper and salt to taste. Mix the roasted broccoli, quinoa, and kale together in a large bowl once they are cool. Toss the salad gently after adding the toasted almonds and dried cranberries. Pour the balsamic dressing over the salad and toss it around to cover it all. For extra flavor, you can sprinkle with crumbled feta cheese and a squeeze of fresh lemon juice if you want to. Grilled broccoli and kale quinoa salad is gluten-free and tastes great as a side dish or main dish. Have fun!

Judy R

Posted 30 Aug 20242024年8月30日 Share on Facebook Twitter Pinterest Email

Indulge in the crunch of Pork King Good Pork Rinds with these flavorful Keto Pork Rind Jalapeno Poppers. Perfect for snacking or entertaining! #KetoAppetizer #PorkRindPoppers

Ingredients: 12 fresh jalapeno peppers, halved lengthwise and seeds removed. 8 oz cream cheese, softened. 1 cup shredded cheddar cheese. 1 cup Pork King Good Pork Rinds, crushed. 1 teaspoon garlic powder. 1 teaspoon onion powder. ½ teaspoon smoked paprika. Salt and pepper to taste. Bacon slices, cut in half.

Instructions: Preheat your oven to 375F 190C. In a bowl, mix together the softened cream cheese, shredded cheddar cheese, crushed Pork King Good Pork Rinds, garlic powder, onion powder, smoked paprika, salt, and pepper. Fill each jalapeno half with the cheese mixture, smoothing the top. Wrap each stuffed jalapeno with a half-slice of bacon, securing it with a toothpick. Place the bacon-wrapped jalapeno poppers on a baking sheet. Bake in the preheated oven for 20-25 minutes or until the bacon is crispy and the filling is bubbly. Serve these Pork King Good Keto Pork Rind Jalapeno Poppers at your next gathering! #KetoAppetizer #PorkRindPoppers

#KetoAppetizer, #PorkRindPoppers

Brady Knapp

Posted 29 Aug 20242024年8月29日 Share on Facebook Twitter Pinterest Email

These frozen mango, kiwi, and raspberry popsicles are a refreshing treat on a hot summer day. The combination of sweet mango, tart kiwi, and juicy raspberries creates a burst of flavors in every bite.

Ingredients: 2 ripe mangoes, peeled and diced. 3 kiwis, peeled and sliced. 1 cup fresh raspberries. ¼ cup honey or agave nectar. ½ cup coconut water.

Instructions: In a blender, puree the diced mangoes until smooth. Pour the mango puree evenly into popsicle molds, filling each mold about 1/3 of the way. Add a few slices of kiwi into each mold on top of the mango puree. In the blender, puree the raspberries with honey or agave nectar until smooth. Pour the raspberry mixture over the kiwi slices in the molds, filling each mold to about 2/3 full. Insert popsicle sticks into each mold. Freeze the popsicles for at least 4 hours, or until completely frozen. To release the popsicles from the molds, run warm water over the outsides of the molds for a few seconds and gently pull the popsicles out.

Kira W

Posted 28 Aug 20242024年8月28日 Share on Facebook Twitter Pinterest Email

A quick and tasty Cincinnati-style chili that is easy to make in the Instant Pot. With just the right amount of cocoa and cinnamon, it’s served over spaghetti and topped with traditional toppings.

Ingredients: 2 lbs ground beef. 1 large onion, finely chopped. 2 cloves garlic, minced. 2 cans 15 oz each kidney beans, drained and rinsed. 2 cans 15 oz each diced tomatoes. 1 can 6 oz tomato paste. 4 cups beef broth. 2 tbsp chili powder. 1 tbsp cocoa powder. 1 tbsp ground cinnamon. 1 tsp ground cumin. ½ tsp cayenne pepper. Salt and pepper to taste. Cooked spaghetti for serving. Shredded cheddar cheese and chopped onions for topping.

Instructions: Put the Instant Pot on “Saut” mode and use a spoon to break up the ground beef as it browns. Put in the minced garlic and chopped onions. Saut until the onions become clear. Add tomato paste, chili powder, cocoa powder, cinnamon, cumin, cayenne pepper, salt, and pepper. Also add kidney beans. Mix well. Get out of “Saut” mode and make sure the vent is closed when you close the Instant Pot lid. Make sure the Instant Pot is in “Manual” or “Chili” mode, and then cook for 15 minutes. Do a quick release of pressure when the cooking cycle is over. Add cooked spaghetti to a dish and top it with Skyline Chili. Sprinkle cheddar cheese and chopped onions on top. Have fun with your tasty Easy Instant Pot Skyline Chili!

Bucketlist Becky

Posted 27 Aug 20242024年8月27日 Share on Facebook Twitter Pinterest Email

The sweet corn, sour lime, and spicy Sriracha in these gluten-free Sriracha Lime Beer Corn Fritters make for a great snack or appetizer. They taste great, are crispy on the outside and soft on the inside.

Ingredients: 1 cup gluten-free all-purpose flour. 1 teaspoon baking powder. ½ teaspoon salt. ¼ teaspoon black pepper. ¼ cup Sriracha sauce. ¼ cup lime juice. ¼ cup gluten-free beer. 2 cups fresh or frozen corn kernels. 2 green onions, finely chopped. 2 tablespoons chopped cilantro. 2 cloves garlic, minced. Oil for frying.

Instructions: Put the baking powder, salt, black pepper, and gluten-free flour in a bowl and mix them together. Stir in the gluten-free beer, lime juice, and Sriracha sauce. Mix everything together well. Add the corn kernels, green onions, cilantro, and garlic that has been minced. Put oil in a pan and heat it over medium-high heat. Drop spoonfuls of the batter into the hot oil and use the back of the spoon to flatten them a bit. It will take about two to three minutes on each side to get golden brown. Get the fritters out of the oil and put them on paper towels to drain. Serve hot with the sauce of your choice.

Devin K

Posted 26 Aug 20242024年8月26日 Notes 1 Share on Facebook Twitter Pinterest Email