Ingredients:

• 4 large potatoes, peeled and diced


• 6 slices of bacon, chopped


• 1 onion, finely chopped


• 2 cloves garlic, minced


• 1/4 cup olive oil


• Salt and pepper to taste


• 1/2 cup grated cheddar cheese


• 2 tablespoons fresh parsley, chopped

Instructions:

Preheat your oven to 375F 190C

In a large skillet, cook the chopped bacon over medium heat until it becomes crispy

Remove bacon and set it aside, leaving the bacon grease in the skillet

Add the diced potatoes to the skillet with the bacon grease

Cook them over medium heat, stirring occasionally, until they become golden brown and crispy, about 10-15 minutes

Add the finely chopped onion and minced garlic to the skillet with the potatoes

Saut for an additional 2-3 minutes until the onion becomes translucent

Drizzle the olive oil over the potatoes and season with salt and pepper to taste

Stir well to coat the potatoes evenly

Transfer the potato mixture to a baking dish and sprinkle the cooked bacon on top

Bake in the preheated oven for 20-25 minutes, or until the potatoes are tender and the top is golden brown

Remove from the oven and sprinkle the grated cheddar cheese over the hot potatoes

Return to the oven for another 5 minutes, or until the cheese is melted and bubbly

Garnish with fresh chopped parsley before serving

Enjoy your delicious bacon potatoes!

Ingredients:

• 2 cups cream cheese, softened


• 1 cup sweetened condensed milk


• 1 cup heavy cream


• 1/2 cup powdered sugar


• 1 teaspoon vanilla extract


• 1 cup crushed graham crackers

Instructions:

In a mixing bowl, beat the cream cheese until smooth

Add sweetened condensed milk, heavy cream, powdered sugar, and vanilla extract

Mix until well combined

Pour mixture into an ice cream maker and churn according to manufacturer's instructions until it reaches a soft-serve consistency

In the last few minutes of churning, add crushed graham crackers and continue to churn until evenly distributed

Transfer the ice cream to a container and freeze for at least 4 hours or until firm

Serve scoops of cheesecake ice cream topped with additional graham cracker crumbs if desired

Ingredients:

• 2 lbs boneless, skinless chicken breasts


• 4 carrots, peeled and sliced


• 4 celery stalks, sliced


• 1 onion, finely chopped


• 3 cloves garlic, minced


• 8 cups chicken broth


• 2 teaspoons dried thyme


• 2 teaspoons dried rosemary


• 2 bay leaves


• Salt and pepper to taste


• 2 cups egg noodles


• 1/4 cup fresh parsley, chopped

Instructions:

Place chicken breasts in the slow cooker

Add carrots, celery, onion, and garlic

Pour in chicken broth and add thyme, rosemary, bay leaves, salt, and pepper

Cover and cook on low for 6-8 hours or until chicken is tender

Remove chicken, shred it, and return it to the slow cooker

Stir in egg noodles and cook for an additional 15-20 minutes or until noodles are tender

Season with additional salt and pepper if needed

Sprinkle with fresh parsley before serving

Ingredients:

• 1 cup spinach leaves


• 1/2 avocado


• 1/2 cup coconut milk


• 1/2 cup unsweetened almond milk


• 1 scoop vanilla keto protein powder


• 1 tablespoon chia seeds


• 1/2 teaspoon cinnamon


• 1/2 teaspoon vanilla extract


• Ice cubes optional

Instructions:

Avocado, protein powder, chia seeds, cinnamon, and vanilla extract should all be put into a blender along with spinach

Mix until it's creamy and smooth

You can add ice cubes to make it colder if you want to

Pour into a glass and drink right away as a healthy and refreshing smoothie after a workout!

Ingredients:

• 3 lbs beef chuck roast


• 1 onion, chopped


• 4 cloves garlic, minced


• 1 cup beef broth


• 1 can 14


• 5 oz diced tomatoes


• 2 tablespoons chili powder


• 1 tablespoon ground cumin


• 1 teaspoon paprika


• 1 teaspoon dried oregano


• 1/2 teaspoon salt


• 1/4 teaspoon black pepper


• 12 small corn tortillas


• Optional toppings: shredded lettuce, diced tomatoes, diced onions, shredded cheese, sour cream, avocado slices, cilantro

Instructions:

Put the chuck roast of beef in the crock pot

In the crock pot, put in the beef broth, diced tomatoes, chili powder, ground cumin, paprika, dried oregano, salt, and black pepper

Leave the lid on and cook on low for 8 hours or high for 4 to 5 hours, until the beef is soft and can be shred with a fork

To shred the beef, take it out of the crock pot after it's done cooking

Put the beef shreds back into the crock pot and mix them with the cooking liquid

Follow the directions on the package to warm up corn tortillas

Put shredded beef on warm tortillas and top them with whatever you like

Enjoy your tasty shredded beef tacos from the crock pot!