Ingredients:

• 1 lb large shrimp, peeled and deveined


• 4 medium zucchini, spiralized


• 4 cloves garlic, minced


• 2 tablespoons olive oil


• 2 tablespoons unsalted butter


• 1/4 cup dry white wine


• 1/4 cup chicken broth


• 2 tablespoons fresh lemon juice


• 1 tablespoon chopped fresh parsley


• 1/4 teaspoon red pepper flakes


• Salt and black pepper, to taste

Instructions:

Season the shrimp with salt and black pepper

Heat olive oil in a large skillet over medium heat

Add the shrimp and cook for 2-3 minutes per side, until pink and cooked through

Remove the shrimp from the skillet and set aside

In the same skillet, add the minced garlic and red pepper flakes

Cook for 1-2 minutes, until fragrant

Add the white wine, chicken broth, and lemon juice to the skillet

Bring to a simmer and cook for 3-4 minutes, until slightly reduced

Stir in the butter until melted, then return the cooked shrimp to the skillet

Add the spiralized zucchini noodles and toss to coat in the sauce

Cook for an additional 2-3 minutes, until the zucchini noodles are heated through and slightly softened

Remove from heat and sprinkle with chopped parsley

Serve hot, garnished with additional lemon slices and parsley, if desired

Enjoy this delicious and low-carb shrimp scampi with zucchini noodles for a satisfying keto-friendly meal!

Ingredients:

• 8 oz lasagna noodles


• 2 cups spinach, chopped


• 2 medium zucchinis, thinly sliced lengthwise


• 2 cups marinara sauce


• 1 cup vegan ricotta cheese


• 1 cup vegan mozzarella cheese, shredded


• 1/4 cup nutritional yeast


• 2 cloves garlic, minced


• 1 tablespoon olive oil


• Salt and pepper to taste

Instructions:

Before you start cooking, heat the oven to 375F 190C

Follow the directions on the package to cook the lasagna noodles

Once they are done, drain them and set them aside

Put olive oil in a pan and heat it over medium-low heat

Add the minced garlic and cook until it smells good

Put chopped spinach in the pan and cook it until it softens

Add pepper and salt to taste

Plant-based ricotta cheese and nutritional yeast should be mixed together in a different bowl

Put a little marinara sauce on the bottom of a baking dish

Put a layer of cooked lasagna noodles on top of the sauce

Put half of the vegan ricotta mixture on top of the noodles

Then add half of the cooked spinach and half of the zucchini slices

Put more noodles, vegan ricotta mixture, spinach, zucchinis, and marinara sauce on top of each other

Add vegan mozzarella cheese shreds on top

Put foil over the baking dish and bake in a hot oven for 30 minutes

Take off the foil and bake for another 10 to 15 minutes, or until the cheese melts and starts to bubble

Take a few minutes to let the lasagna cool down before you serve it

Have fun!

Ingredients:

• 4 hamburger buns


• 1 pound ground beef


• 1/4 cup mayonnaise


• 2 tablespoons ketchup


• 1 tablespoon yellow mustard


• 1/2 teaspoon salt


• 1/2 teaspoon pepper


• 4 slices American cheese


• 8 dill pickle slices


• 1/2 onion, finely chopped


• 4 lettuce leaves


• 4 tomato slices

Instructions:

Preheat your grill or stovetop griddle to medium-high heat

Divide the ground beef into 4 equal portions and shape them into patties

Season the patties with salt and pepper

Place the patties on the grill or griddle and cook for about 3-4 minutes on each side for medium-rare to medium doneness

While the patties are cooking, split the hamburger buns and toast them on the grill or griddle until they are lightly browned

In a small bowl, mix together the mayonnaise, ketchup, and yellow mustard to make the special sauce

Once the patties are cooked to your liking, place a slice of American cheese on each patty and allow it to melt slightly

To assemble the burgers, spread the special sauce on the bottom half of each bun

Place a lettuce leaf on top of the sauce, followed by a tomato slice, a cheese-topped patty, chopped onion, and 2 pickle slices

Top with the other half of the bun

Serve your Copycat In-N-Out Burgers hot and enjoy!

Ingredients:

• 1 cup of freshly brewed hot coffee


• 1


• 5 ounces of Irish whiskey


• 1 tablespoon of brown sugar


• 1/4 teaspoon of ground cinnamon


• 1/4 teaspoon of ground nutmeg


• 1/4 cup of heavy cream


• Whipped cream and ground cinnamon for garnish

Instructions:

Pour your favorite coffee into a glass or mug that can handle heat

Mix the brown sugar and Irish whiskey into the coffee

Mix the sugar in until it's gone

Give it a little sprinkle of ground cinnamon and nutmeg

Make sure to mix the spices well

In a different bowl, whip the heavy cream until it gets a little thicker but can still be poured

Pour the whipped cream over the back of a spoon to make it float on top of the coffee mixture

It needs to rest on top of the coffee

If you want, you can add a dollop of whipped cream and a sprinkle of ground cinnamon on top

Enjoy your hot Irish coffee with spices!

Ingredients:

• 1 lb boneless, skinless chicken breasts, diced


• 2 cups chicken broth


• 1 can 14


• 5 oz diced tomatoes, undrained


• 1 can 4 oz diced green chilies, drained


• 1 onion, chopped


• 2 cloves garlic, minced


• 1 tsp cumin


• 1/2 tsp dried oregano


• Salt and pepper to taste


• 1 cup frozen corn kernels


• 1 cup cooked white beans


• 1/4 cup chopped fresh cilantro


• Juice of 1 lime

Instructions:

Put chicken chunks, chicken broth, tomato chunks, green chilies, onion chunks, garlic mince, cumin, oregano, salt, and pepper in a slow cooker

Put the lid on top and cook on low for 6 to 8 hours or high for 3 to 4 hours

Throw in the cooked white beans and frozen corn kernels about 30 minutes before you serve

Add chopped cilantro and lime juice to the soup after the chicken is fully cooked and it is hot

Check the seasoning and make changes if needed

Serve hot, and if you want, top with more cilantro

Ingredients:

• 1 lb ground pork


• 1 lb ground beef


• 1/2 cup onion, finely chopped


• 2 cloves garlic, minced


• 2 tsp dried oregano


• 2 tsp dried basil


• 1/2 tsp salt


• 1/4 tsp black pepper


• 2 cans 14 oz each crushed tomatoes


• 2 cans 6 oz each tomato paste


• 2/3 cup water


• 2 tbsp sugar


• 12 lasagna noodles, cooked and drained


• 4 cups ricotta cheese


• 1 large egg, beaten


• 3 cups mozzarella cheese, shredded


• 1 cup Parmesan cheese, grated


• 2 tbsp fresh parsley, chopped

Instructions:

Before you start cooking, heat the oven to 375F 190C

Toast the ground pork and beef in a big pan over medium-high heat

Get rid of extra fat

Cut up the onion and garlic and add them to the pan

Keep cooking until the onion is clear

Add salt, black pepper, crushed tomatoes, tomato paste, water, sugar, and dried oregano and basil

Stir everything together

Simmer for 30 minutes, stirring every now and then

Beat the egg and add it to the ricotta cheese in a bowl

Lay out the ingredients in a 9x13-inch baking dish in this order: a thin layer of meat sauce, cooked lasagna noodles, half of the ricotta mixture, mozzarella cheese, and Parmesan cheese

Repeat the layers, ending with the meat sauce and the rest of the cheeses

Put foil over the baking dish and bake in a hot oven for 25 minutes

Take off the foil and bake the lasagna for another 25 minutes, or until it's full of hot cheese

Before cutting it, let it rest for 10 minutes

Add chopped fresh parsley as a garnish

You can serve the Million Dollar Easy Lasagna and enjoy this tasty and comforting meal!

Ingredients:

• 1 Christmas 5-bird roast


• 200g venison meat


• 150g Brussels sprouts


• 1 cup vegetable oil for frying


• 4 burger buns


• 4 slices of cranberry sauce


• 4 lettuce leaves


• 4 slices of cheddar cheese


• 4 tablespoons mayonnaise


• 4 tablespoons cranberry relish


• Salt and pepper to taste

Instructions:

Set your grill or griddle on the stove to medium-high heat to get it ready

Add salt and pepper to the deer meat, and then grill it for three to four minutes on each side for medium-rare

Leave to rest

In a deep fryer or pot with a heavy bottom, heat the vegetable oil to 350F 175C

Cut the Brussels sprouts into thin slices while the oil heats up

Fry the slices in batches until they are golden brown and crispy

Use a slotted spoon to take them out and let them drain on paper towels

Slice the five-bird roast into thin pieces and heat them through on the grill for a short time

Split the burger buns in half and toast them a little on the grill

Put the burgers together: On the bottom half of each bun, spread mayonnaise

Then, add a lettuce leaf, a slice of venison, a slice of 5-bird roast, a slice of cheddar cheese, and a lot of deep-fried Brussels sprouts

Add a spread of cranberry sauce and cranberry relish on top

Put the top bun on top, and serve hot

Have fun with your Christmas Burger!

Ingredients:

• 1 medium spaghetti squash


• 1 cup vegan pizza sauce


• 1 cup vegan cheese, shredded


• 1/4 cup sliced black olives


• 1/4 cup diced bell peppers


• 1/4 cup sliced mushrooms


• 1/4 cup chopped fresh basil


• 1/4 teaspoon garlic powder


• 1/4 teaspoon dried oregano


• Salt and pepper to taste

Instructions:

Get the oven ready by heating it up to 400F 200C

Split the spaghetti squash in half down the middle, and then scoop out the seeds

Put the squash halves on a baking sheet with the cut side down

Bake for 30 to 40 minutes, or until they are soft

Take the squash out of the oven and let it cool down a bit

To make "noodles," use a fork to scrape the squash flesh into long strands

It's easy to make spaghetti squash noodles

All you need is garlic powder, dried oregano, salt, and pepper

Press the seasoned spaghetti squash into the bottom and up the sides of each muffin cup to make a nest

Grease the muffin tin

Spread pizza sauce over the squash in each nest so that it covers the whole thing

Veg cheese, black olives, bell peppers, and mushrooms should be put on top of each nest

Put it in the oven and bake for 15 to 20 minutes, or until the cheese melts and bubbles

When you take the nests out of the oven, let them cool for a few minutes

Then, carefully take them out of the muffin tin

Before serving, top with chopped fresh basil

Ingredients:

• 1 lb shrimp, peeled and deveined


• 2 tbsp red curry paste


• 4 cups chicken or seafood broth


• 1 can 14 oz coconut milk


• 2 tbsp fish sauce


• 1 tbsp brown sugar


• 1 package rice vermicelli noodles


• 1 cup bean sprouts


• 1 red bell pepper, thinly sliced


• 1 lime, cut into wedges


• Fresh cilantro leaves, for garnish


• Sriracha sauce, for serving optional

Instructions:

Put the red curry paste in a big pot and heat it over medium-low heat for one to two minutes, stirring it all the time

Coconut milk, fish sauce, brown sugar, and chicken or seafood broth should all be added to the pot

Bring to a low boil

Put the shrimp in the pot and cook for three to four minutes, until they turn pink and opaque

While that is going on, cook the rice vermicelli noodles according to the directions on the package

Remove the water and set it aside

To serve, put the cooked noodles in bowls one at a time

Spread the curry shrimp mix on top of the noodles

Put bean sprouts, sliced red bell pepper, cilantro leaves, and a lime wedge on top of each bowl

If you want, you can serve it right away with sriracha sauce on the side

Ingredients:

• 6 slices bacon, chopped


• 2 tablespoons apple cider vinegar


• 1 tablespoon Dijon mustard


• 1 teaspoon erythritol or sweetener of choice optional for keto


• Salt and pepper to taste

Instructions:

Toast the bacon pieces in a pan over medium-low heat until they are golden brown

Take the bacon out of the pan and set it aside

Leave the bacon fat in the pan

Add the apple cider vinegar, Dijon mustard, erythritol or sweetener if using, salt, and pepper to the same pan that has the bacon fat in it

Mix the ingredients with a whisk, and then cook for one to two minutes, until everything is hot and well mixed

Add the warm bacon dressing to a spinach salad or any other salad greens you like

Add the crispy bacon on top

Serve right away and enjoy!