Ingredients:

• 4 bone-in pork chops


• Salt and black pepper, to taste


• 1/2 cup honey


• 2 tablespoons Dijon mustard


• 2 tablespoons soy sauce


• 2 cloves garlic, minced


• 1 teaspoon fresh ginger, grated


• 1 tablespoon vegetable oil


• Sesame seeds, for garnish optional


• Green onions, sliced, for garnish optional

Instructions:

Preheat your oven to 400F 200C

Season the pork chops with salt and black pepper on both sides

In a small bowl, whisk together honey, Dijon mustard, soy sauce, minced garlic, and grated ginger to make the glaze

Heat vegetable oil in an oven-safe skillet over medium-high heat

Sear the pork chops for 2-3 minutes on each side until golden brown

Brush the honey glaze over the pork chops, coating them evenly

Transfer the skillet to the preheated oven and bake for about 15-20 minutes or until the internal temperature of the pork reaches 145F 63C

While baking, baste the pork chops with the glaze from the skillet a couple of times

Remove from the oven and let the pork chops rest for a few minutes before serving

Garnish with sesame seeds and sliced green onions if desired

Serve these delicious Honey Glazed Pork Chops for a quick and flavorful meal!

Ingredients:

• 1 box purple velvet cake mix


• 1 cup cream cheese frosting


• 1 cup purple candy melts


• 1/4 cup edible luster dust pearlescent purple


• Cake pop sticks


• Sprinkles optional

Instructions:

As directed on the package, bake the purple velvet cake

After the cake cools completely, transfer it to a large bowl and crumble it into fine crumbs

When the cake is crumbled, add the cream cheese frosting and stir everything together thoroughly

Form the cake mixture into tiny balls and arrange them on a baking sheet that has been lined

As directed on the package, melt the purple candy melts in a microwave-safe bowl

Each cake pop stick tip should be dipped into the melted candy melts before being inserted into a cake ball

Make sure every cake pop is completely covered by dipping it into the melted candy melts

Let extra run off

Reposition the coated cake pops onto the prepared baking sheet and allow them to partially set

To get a paint-like consistency, mix a small amount of water with the edible luster dust

For a pearlescent purple sheen, dust each cake pop with the luster dust mixture

Sprinkles can be added as a finishing touch while the candy coating is still wet

Let the cake pops cool completely before assembling or storing

Ingredients:

• 8 oz 225g pasta any shape


• 1 cup cherry tomatoes, halved


• 1 cup cooked bacon, crumbled


• 1/2 cup shredded cheddar cheese


• 1/4 cup red onion, finely chopped


• 1/4 cup fresh lettuce, chopped


• 1/2 cup ranch dressing


• Salt and pepper to taste

Instructions:

Follow the directions on the package to cook the pasta until it is al dente

To cool it down, drain it and rinse it with cold water

Cooked pasta, cherry tomatoes, crumbled bacon, shredded cheddar cheese, red onion, and fresh lettuce should all be put in a large bowl

Place the salad ingredients in a bowl

Add the ranch dressing and toss to mix everything together

Add pepper and salt to taste

Put the salad in the fridge for at least 30 minutes before you serve it so that the flavors can mix

Enjoy the Ranch BLT Pasta Salad while it's still cold!

Ingredients:

• 2 medium zucchinis, sliced


• 2 tomatoes, diced


• 2 cloves garlic, minced


• 2 tbsp olive oil


• Salt and pepper to taste


• 1/4 tsp red pepper flakes optional


• Fresh basil leaves for garnish optional

Instructions:

Heat olive oil in a skillet over medium heat

Add minced garlic and saut until fragrant

Add sliced zucchinis to the skillet and cook until they start to soften, about 3-4 minutes

Stir in diced tomatoes and cook for an additional 2-3 minutes until heated through

Season with salt, pepper, and red pepper flakes if desired

Garnish with fresh basil leaves before serving, if using

Serve hot as a side dish or over cauliflower rice for a complete meal

Ingredients:

• 2 large zucchinis, thinly sliced lengthwise


• 1 lb ground turkey


• 1 onion, chopped


• 2 cloves garlic, minced


• 1 can 15 oz tomato sauce


• 1 can 14


• 5 oz diced tomatoes, drained


• 1 teaspoon dried basil


• 1 teaspoon dried oregano


• Salt and pepper to taste


• 2 cups ricotta cheese


• 1 egg


• 1/4 cup grated Parmesan cheese


• 2 cups shredded mozzarella cheese

Instructions:

Warm the oven up to 190C 375F

With the heat on medium, cook the onion, garlic, and ground turkey in a skillet until the onion is soft and the turkey is browned

Get rid of extra fat

Basil, oregano, salt, and pepper should all be added now

Let it cook for 10 minutes

Beat the egg and Parmesan cheese together in a bowl

Put zucchini slices, turkey mixture, ricotta mixture, and mozzarella cheese in a 9x13-inch baking dish that has been greased

Repeat the layers, and then put mozzarella cheese on top to finish

Put foil over it and bake for 45 minutes

After that, take the lid off and bake for 15 more minutes, or until the cheese is bubbly and golden brown

Give it 10 minutes to cool down before you serve it

Ingredients:

• 1 cup butter, softened


• 1 cup granulated sugar


• 1 large egg


• 1 teaspoon vanilla extract


• 2 cups all-purpose flour


• 3/4 cup unsweetened cocoa powder


• 1 teaspoon baking soda


• 1/4 teaspoon salt


• 1/2 cup powdered sugar for rolling

Instructions:

Melt the butter and mix it with the sugar in a large bowl until the mixture is light and fluffy

Add the egg and vanilla extract and mix them in well

Mix the cocoa powder, baking soda, salt, and flour together in a different bowl using a whisk

Mix the dry ingredients into the wet ingredients one at a time until a soft dough forms

Put the dough in the fridge for at least an hour with the lid on

Set the oven to 350F 175C and heat it up

Put parchment paper on the bottom of a baking sheet

Make 1-inch balls out of the dough

Cover all of each ball with powdered sugar by rolling it in it

Spread the dough balls out on the baking sheet that has been prepared, leaving about 2 inches of space between each one

Press down on each dough ball a little with your palm or the bottom of a glass

Put the cookies in an oven that is already hot for 8 to 10 minutes, or until they are set but still soft

After taking the cookies out of the oven, let them cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way down

Ingredients:

• 2 large onions, finely chopped


• 1 cup chickpea flour


• 2 tablespoons ground flaxseed


• 1/4 cup water


• 1 teaspoon ground cumin


• 1 teaspoon ground coriander


• 1/2 teaspoon turmeric powder


• Salt to taste


• Black pepper to taste


• 2 tablespoons olive oil, for cooking

Instructions:

Fill a small bowl with water and mix the ground flaxseed in it

Let it sit for 5 minutes so it can thicken and turn into a gel-like substance

Put the chopped onions, chickpea flour, flaxseed mixture that has been soaked, ground cumin, ground coriander, turmeric powder, salt, and black pepper in a large bowl

Mix until everything is well mixed and a dough forms

Cut the dough into little pieces and form them into patties

Set a pan on medium heat and add the olive oil

In the pan, cook the onion patties for four to five minutes on each side, or until they are golden brown and fully cooked

When the patties are done, take them out of the pan and put them on a plate lined with paper towels to drain any extra oil

You can eat the gluten-free vegan onion patties by themselves or with your favorite dipping sauce

Ingredients:

• 12 large egg whites


• 1/2 teaspoon cream of tartar


• 1 cup powdered erythritol or monk fruit sweetener


• 1 teaspoon vanilla extract


• 1/2 teaspoon almond extract


• 1 cup almond flour


• 1/4 cup coconut flour


• 1/2 teaspoon baking powder


• 1/4 teaspoon salt

Instructions:

Preheat the oven to 350F 175C

In a large bowl, beat the egg whites and cream of tartar until soft peaks form

Gradually add the powdered sweetener, vanilla extract, and almond extract while continuing to beat until stiff peaks form

In a separate bowl, whisk together almond flour, coconut flour, baking powder, and salt

Gently fold the dry ingredients into the egg white mixture until fully combined

Transfer the batter into an ungreased angel food cake pan

Bake for 35-40 minutes or until the top is golden brown and the cake springs back when touched

Remove from the oven and immediately invert the pan onto a wire rack to cool completely

Once cooled, run a knife around the edges of the pan to loosen the cake, then carefully remove it from the pan

Slice and serve with your favorite keto-friendly toppings

Ingredients:

• 1 lb boneless, skinless chicken breasts


• 2 cans 10


• 5 oz each condensed cream of chicken soup


• 1 can 14


• 5 oz low-sodium chicken broth


• 1 onion, diced


• 3 carrots, sliced


• 3 stalks celery, sliced


• 2 cloves garlic, minced


• 1 tsp dried thyme


• 1/2 tsp dried rosemary


• Salt and pepper to taste


• 1 cup frozen peas


• 1 cup all-purpose flour


• 2 tsp baking powder


• 1/2 tsp salt


• 1/2 cup milk


• 2 tbsp butter, melted

Instructions:

Place chicken breasts in the bottom of the slow cooker

Add cream of chicken soup, chicken broth, onion, carrots, celery, garlic, thyme, rosemary, salt, and pepper

Cover and cook on low for 6-8 hours or high for 3-4 hours, until chicken is cooked through and vegetables are tender

Remove chicken from slow cooker and shred with two forks

Return shredded chicken to the slow cooker

In a small bowl, whisk together flour, baking powder, and salt

Stir in milk and melted butter to form a thick dough

Drop spoonfuls of the dough into the slow cooker

Cover and cook on high for an additional 30 minutes, until dumplings are cooked through and fluffy

Stir in frozen peas and let cook for an additional 5 minutes

Serve hot and enjoy!