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Ingredients 6 slices of mozzarella cheese 1 1/2 cups cooked shredded or grilled chicken 2 tablespoons buffalo sauce for dipping low carb ranch dressing (optional) Instructions Preheat oven to 350 degrees. Line a baking sheet with a silicone baking mat. Place the cheese slices evenly on the mat. Bake 5-7 minutes or until the outside edges are browned and crisp. (watch video) Remove from the oven, allow to cool 1-2 minutes. Place chicken on one end of the cheese slice and tightly roll, seam side down. Serve with buffalo sauce and low carb ranch. Read Full Recipe >>>> Click Here

Ingredients For the filling: 6 Tbsp unsalted butter softened 1/4 cup all-purpose flour 1 Tbsp cornstarch 1/2 cup milk A small onion finely chopped A medium carrot peeled and diced 1 celery stalk diced 1 cup condensed chicken broth or 1 cup water plus 2 chicken bouillon cubes 1/2 medium size russet potato peeled and diced 2 medium size baked chicken breasts diced (link to the recipe is in the post) 1/2 cup frozen peas Salt to taste Freshly ground black pepper to taste For the pie pastry: 2 cups all-purpose flour 1/2 tsp kosher salt  1 cup 227 g cold unsalted butter, cut into cubes 1/4 cup ice water 1 Tbsp white vinegar 1 egg yolk plus 2 tsp milk mixed well, for brushing Instructions To prepare the filling, combine 4 tablespoons of the softened butter with the flour in small bowl. Set aside. In a separate bowl, dissolve the cornstarch in the milk. Set aside. In a large saucepan, add two tablespoons o

Ingredients 2 lbs chicken breasts boneless skinless, About 4 pieces, cut into 1 inch pieces 3 Tablespoons Cornstarch 1/2 tsp black pepper 1 Tbsp canola oil 1/2 cup soy sauce low sodium 4 Tbsp rice wine vinegar 4 Tablespoons ketchup 2 Tablespoons sweet chili sauce 2 Tbsp brown sugar 2 garlic cloves minced 1 tsp grated fresh ginger 1/4 tsp red pepper flakes 1 cup cashews Instructions Combine cornstarch and pepper in resealable food storage bag. Add chicken. Shake to coat with cornstarch mixture. Heat oil in skillet over medium-high heat. Brown chicken about 2 minutes on each side. Place chicken in slow cooker. Combine soy sauce, vinegar, ketchup, sweet chili sauce sugar, garlic, ginger, pepper flakes, and cashews in small bowl; pour over chicken. (I like my cashews to be softer so I add them during the cooking process, if you want more of a crunch, add them right before serving) Cook on LOW for 3 to 4 hours. Serve over rice. M

INGREDIENTS For the chicken: 1 pound boneless, skinless chicken thighs Salt Freshly ground black pepper Olive oil For the sauce (optional): 2 tablespoons olive oil 1 tablespoon Dijon mustard 1 tablespoon balsamic vinegar 1 teaspoon packed brown sugar 4 cloves garlic, minced Pinch red pepper flakes EQUIPMENT Bowls Spoon Whisk 9-inch or 8-inch baking dish Aluminum foil INSTRUCTIONS Heat the oven and season the chicken. Arrange a rack in the middle of the oven and heat to 425°F. Place the chicken in a bowl and season with salt and pepper. The most basic seasoning that this meat really needs is salt and pepper. At this point, if I'm not adding another sauce, I drizzle a little bit of olive oil over the meat too, to help it brown well in the oven. Make a sauce (optional). Whisk all the sauce ingredients together in a medium bowl. Toss the chicken with the sauce. Pour the sauce over the chicken and toss to

Ingredients   2 Tbsp vegetable oil 1 cup diced carrots (about 2 large) 6 green onions , sliced (1 1/2 cups) 4 garlic cloves , minced 2 Tbsp minced peeled ginger 1 lb boneless skinless chicken breasts Salt and freshly ground white or black pepper 6 1/2 cups low-sodium chicken broth 2 1/2 Tbsp soy sauce , or more to taste 2 Tbsp mirin 2 Tbsp rice vinegar 1 Tbsp Sriracha 1 Tbsp sesame oil 1 Tbsp granulated sugar 3 cups slightly packed chopped Napa cabbage 6 oz crimini mushrooms , sliced 1 (4.3 oz) package dry ramen, seasoning packets discarded 1/2 cup chopped cilantro  Instructions Heat 1 Tbsp vegetable oil in a large non-stick skillet over medium-high heat. Add carrots and saute 3 minutes then add green onions, garlic and ginger and saute 2 minutes longer, set aside. Cover chicken with plastic wrap and pound to an even thickness using the flat side of a meat mallet. Heat 1 Tbsp olive oil in a large pot over medium-hi

Ingredients 1 cup bbq sauce 1 cup sweet orange marmalade 2 tbsp soy sauce 3 chicken breast (boneless and skinless) 1 cup all-purpose flour 2 large eggs 6 tbsp olive oil Instructions   In a small saucepan start your orange chicken sauce. Add BBQ sauce, orange marmalade, and soy sauce. Whisk together and allow to cook on a simmer. While your sauce simmers get your chicken started.  Dice chicken breast into bite-size pieces. Heat a large skillet on medium heat and add oil. Whisk egg together in place in a bowl. Wash chicken pieces in egg wash and then coat with flour. Add chicken to warm oiled skillet.  Allow chicken to cook for 3-4 minutes before turning over. Turn and cook until both sides are crispy. Add chicken to a large mixing bowl and pour orange sauce over cooked chicken. Use tongs to toss and coat the chicken. I served mine with rice Read Full Recipe >>>> Click Here

Ingredients Cajun Seasoning   1 teaspoon paprika 1/4 teaspoon cayenne pepper 1/4 teaspoon oregano 1/4 teaspoon thyme 1/4 teaspoon salt Chicken 2 bell peppers , small, thinly sliced (or use mini sweet peppers) 4 chicken breasts , small 4 cloves garlic , minced 6 oz cream cheese , cold, refrigerated, and sliced into 8 slices 1/2 cup cheddar cheese , shredded Instructions How to make Cajun chicken seasoning Combine all seasoning ingredients in a small bowl. Mix to combine. Cajun chicken Preheat oven to 375 F. Place thinly sliced bell peppers on the bottom of the casserole dish. Place chicken breasts on top (so that the peppers will cook underneath the chicken). Generously sprinkle Cajun seasoning all over the chicken breasts. You don't have to use all the seasoning.     Top with minced garlic. Read Full Recipe >>>> Click Here

INGREDIENTS   4 boneless, skinless chicken breasts (6 oz each)   1/4 cup olive oil   2 tbsp soy sauce   1/2 cup balsamic vinegar   2 cloves garlic, minced   2 tsp dried oregano   1/4 tsp black pepper   1/4 tsp salt — or more to taste INSTRUCTIONS If the chicken breast is too thick, you can pound it with a meat mallet until it is 1/2-inch thick. Combine olive oil, balsamic vinegar, soy sauce, garlic, oregano and black pepper in a bowl. Place chicken in a baking dish. Pour the marinade over it, making sure it is evenly coated. Let is sit for 10 minutes if you have the extra time. Preheat oven to 400 F. Bake chicken at 400 F for 25 minutes, or until a thermometer inserted into the thickest part of the meat reads 165 F. Read Full Recipe >>>> Click Here

Ingredients 2 pounds chicken wings & drumettes ½ cup (125ml) BBQ Sauce (we used Sweet Baby Ray's Original BBQ Sauce) Instructions Pressure Cook Chicken Wings: Pour 1 cup (250ml) cold water in Instant Pot Pressure Cooker. Place a steamer basket in Instant Pot, then add chicken wings and drumettes in the steamer basket. Close lid and pressure cook at High Pressure for 5 minutes + Full Natural Release. Open the lid carefully. Preheat Airfryer: While Instant Pot is naturally releasing, dial airfryer to 400°F and set the timer to 10 minutes. If Using Oven: While Instant Pot is naturally releasing, preheat oven to 450°F. Pat Dry Chicken Wings: Remove wings and drumettes from Instant Pot. Pat them really dry with paper towels. Apply Sauce and Place in Airfryer: In a large mixing bowl, toss wings and drumettes with ½ cup (125ml) BBQ sauce. Add chicken wings and drumettes in the airfryer basket. Airfry until sauce is glossy and caramelized (~5–10 mins).After

Ingredients 2 tbs olive oil 1 small onion, minced 1 yellow bell pepper chopped 1/2 cup milk 1 egg 1/2 cup sour cream 2 4 oz cans diced green chiles, drained well 10 oz diced, pre-cooked chicken Pinch cayenne pepper 1 tablespoon cumin Plenty of salt and pepper 2 cups shredded cheese (I used a combo of white cheddar and pepper jack, but Monterey Jack is really good too.) 4 cups cooked rice Instructions Preheat oven to 350 degrees F. rub olive oil on the sides and bottom of a large casserole dish. In a large pan over medium-high heat, saute onions and bell peppers with olive oil until they begin to brown. Set aside. Combine the rice, chicken, 1 1/2 cup of the cheese, green chilies, sour cream, cumin, cayenne, salt, pepper and onion mixture to the casserole dish and combine well. (Give the mixture a taste to make sure you have enough salt, pepper and cayenne.) In a separate bowl, whisk together milk and egg.   Add milk and egg to

Ingredients For the Brownies 1 cup creamy peanut butter 1/2 cup butter, softened 2 cups brown sugar 3 eggs, beaten 1 teaspoon vanilla extract 1 cup flour 1/2 teaspoon salt 1/2 cup Reese’s Pieces candies For the Frosting 2 cups creamy peanut butter 1 cup butter 1 teaspoon vanilla extract 1/8 teaspoon salt 4 tablespoons heavy whipping cream 2 cups powdered sugar Instructions For the Brownies Preheat oven to 350 degrees Fahrenheit. In a large bowl, blend together the peanut butter and butter. Beat in brown sugar, eggs and vanilla. Add flour and salt. Spread into a greased 13×9 inch baking pan. Bake for 30-35 minutes. Cool in pan and frost. Sprinkle Reese’s Pieces on top of brownies. For the Frosting Blend peanut butter and margarine until fluffy. Blend in remaining ingredients until smooth. Frost cooled brownies. Read Full Recipe >>>> Click Here

Ingredients Chocolate Crust: 1 ¼ cups almond flour, I use this brand ¼ cup cocoa powder, I use this brand ¼ cup powdered sweetener, I use this brand ¼ tsp salt ¼ cup butter, melted 1 tbsp water Cheesecake Layer: ¼ cup Heavy cream ¼ cup powdered sweetener, I use this brand ½ tsp Vanilla extract, I use this brand 8 oz Cream cheese, softened Chocolate Pudding Layer: 1 cup Heavy cream 1 cup unsweetened almond milk, I use this brand ½ cup powdered sweetener, I use this brand 4 large egg yolks ½ tsp xanthan gum, I use this brand ⅓ cup cocoa powder, I use this brand 3 tbsp butter, cut into 3 pieces ½ tsp Vanilla extract, I use this brand Whipped Cream Topping: 1½ cup Heavy cream 2 tbsp Powdered erythritol, I use this brand ½ tsp Vanilla extract, I use this brand 1 oz Sugar-free dark chocolate, I use this brand, shaved using a peeler, grater, or shaver Instructions Crust: Preheat t

Ingredients: For the Cake: 3/4 cup flour 2 tsp. ground cinnamon 1 tsp. baking powder 1/2 tsp. kosher salt 1/2 tsp. ground ginger 1/4 tsp. ground nutmeg 1/8 tsp. ground cloves 3 large eggs 1/2 cup granulated sugar 2 tbsp. vegetable oil 1 tsp. pure vanilla extract 3 medium carrots, shredded For the Filling: 1 cup confectioners sugar 1 (8 oz.) package cream cheese, softened 6 tbsp. salted butter, softened 1 tsp. pure vanilla extract For the Glaze Drizzle: 3 cups confectioners sugar 1/2 teaspoon vanilla extract 10-11 tbsp. milk Instructions   Preheat oven to 375 degrees F and line a 15 x 10 inch jelly roll pan with parchment paper, leaving a little overhang on each side. In a medium bowl, combine flour, cinnamon, baking powder, salt, ginger, nutmeg, and cloves and whisk. In a large bowl, combine eggs and sugar and whisk until combined. Add vegetable oil, vanilla extract, and carrots and mix a

Ingredients 1/2 cup butter 1/3 cup sugar 1/2 cup brown sugar 1 large egg yolk 1/2 cup light corn syrup 2 teaspoons vanilla extract 2 teaspoons maple extract 2 1/3 cups all purpose flour 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1 teaspoon baking soda 1/4 teaspoon salt 1/4 cup sugar, for rolling  Instructions Preheat the oven to 350 degrees and prepare 2 baking sheets with parchment paper or nonstick silicone baking pads. Cream together the butter and sugars. Add the egg yolk, corn syrup, vanilla, and maple extracts and mix well, scraping down the sides of the bowl as needed. Next add the flour, cinnamon, nutmeg, baking soda, and salt. Blend thoroughly. Roll the cookie dough into 1.5 inch balls and then roll each ball in the remaining 1/4 cup sugar. Place the cookies 2 inches apart on the prepared baking sheets. Bake the cookies at 350 degrees for 10-12 minutes. Remove from the oven and allow the cookies to rest for

Ingredients Betty Crocker Sugar Cookie Mix 
 1 Egg 
 1 Stick of butter at room temperature 4 ounces For the icing: 
 1 cup of powdered sugar 
 3 1/2 teaspoons of milk 
 A dash of vanilla extract or flavor of your choice 
 Red Food Color 
 Ziploc or decorating bag Instructions Bake the cookies according to the recipe directions on the back of the package. It says “Heat your oven to 375° (or 350° for dark or nonstick cookie sheets). Follow these directions and your cookies will turn out like the cute little bunny paws they are. Read Full Recipe >>>> Click Here

Ingredients For the cake 2 1/4 cups flour 1 cup unsweetened cocoa powder 2 teaspoons baking powder 3/4 teaspoon baking soda 1/4 teaspoon salt 1 cup unsalted butter 1 1/2 cups sugar 4 eggs lightly beaten 1 teaspoon vanilla extract 1 1/2 cups sour cream 6 oz bittersweet chocolate melted & cooled For the glaze 1 cup sugar 1/2 cup water 1 Tablespoon chocolate liqueur  Instructions To make the cake Preheat your oven to 325 degrees. Spray your bundt pan with non-stick spray and flour or sprinkle with cocoa powder. To a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside. In another large bowl (or bowl of your stand mixer), beat the butter on medium speed until creamy (30-45 seconds). Gradually add the sugar while beating on low until blended. Increase the mixer speed to medium-high and continue beating, scraping down the sides of the bowl as needed, until the mix

INGREDIENTS 2 cup sugar 4 cup flour 2 Tablespoon baking powder 1 teaspoon salt 2 eggs 2 cup milk 2/3 cup vegetable oil INSTRUCTIONS Grease 6 mini loaf pans and preheat oven to 350 degrees. Combine sugar, flour, baking powder and salt. Beat eggs, milk and oil. Gradually add dry mixture to wet until just moist. Pour batter into pans an inch below to compensate for rise. Optional: sprinkle sugar on top. Bake 40 minutes. Read Full Recipe >>>> Click Here

Ingredients 1 cup old-fashioned oats 3 tablespoons unsweetened cocoa powder 1/3 + 1/4 cup unsweetened shredded coconut , divided 1/2 cup ground flaxseed 1/3 cup dried cranberries , roughly chopped 1 tablespoon chia seeds 1/4 cup chopped chocolate or mini chocolate chips dash of salt , to taste 1/2 cup peanut butter 1/3 cup honey , raw 2 tablespoons coconut oil 1/2 teaspoon vanilla extract 1/3 cup almond flakes , lightly toasted and crushed Instructions In a medium bowl, stir together the oats, cocoa powder, 1/3 cup coconut, ground flaxseed, cranberries, chia seeds, chocolate and salt. In another small bowl, melt the peanut butter, honey and coconut oil in the microwave in 10 second increments, stirring after each increment until completely melted and combined. Stir in vanilla. Add wet ingredients to dry and stir well until fully combined. In a small shallow bowl, stir together the almond flakes and 1/4 cup coconut. Using wet h

Ingredients LEMON COOKIES 1 1/4 cups all purpose flour (162 grams) 1/4 cup + 2 tablespoons cornstarch (50 grams) zest & juice of one lemon 1 pinch salt 3/4 cup +2 tablespoons butter (softened)* (175 grams) 1/2 cup powdered sugar (60 grams) *I use salted butter, if you use unsalted then increase the salt to 1/4 teaspoon. LEMON GLAZE 3 tablespoons fresh lemon juice (strained) 1 1/2 cups powdered sugar (180 grams) 1 zest lemon Instructions LEMON COOKIES In a medium bowl whisk together the flour, cornstarch, zest and salt. In a large bowl, beat on medium speed the butter and sugar until fluffy, 3-5 minutes. Then add half the flour and the lemon juice beat to combine. Then add the remaining flour and with a wooden spoon or spatula combine to form a dough (the dough will be a little sticky, if the dough is too sticky then add 1-2 tablespoons of flour). Transfer the dough to a large piece of parchment paper and roll the dou

Ingredients Pie crust recipe yielding two crusts for a 9 inch pie or 1 package pastry for a 9 inch double crust pie 15 ounce 5 cups sliced peaches ( slice the peaches about 1/2 inch thick) 1 egg beaten 1 Tablespoon lemon juice 1/4 cup all purpose flour 1/4 cup cornstarch 3/4 cup white sugar 1/4 cup brown sugar 1/2 teaspoon cinnamon 1/4 teaspoon salt 2 Tablespoons cold butter Instructions  Preheat oven to 450 degrees  In a large bowl combine the sliced peaches and lemon juice, gently toss together. Place the sliced peaches in a colander to drain. Don't skip this step, this eliminates some of the juice so your pie won't be soupy after it's cut. When I drained my peaches I collected almost a 1/4 cup of juice. Drain peaches about 10 - 15 minutes. Place drained peaches in a large bowl. Place one homemade or pre-made pie crust in the bottom of a 9 inch pie pan. Brush the pie crust (bottom and sides) with a little of the bea