Recipes Cookbook - BEST KETO PIZZA ROLLS

BEST KETO PIZZA ROLLS | #Ketobreakfast #Ketodinnerrecipeseasy #Ketomuffins #Lowcarbmuffins #Ketocoffeecake #Easylowcarbdinner #Ketotacoshells #Ketotortillas #Ketosnacks #Lowcarbketorecipes #Lowcarbtortillas #Ketodinnerrecipeslowcarbdiets

Ingredients

For the Rolls

• 2 cups shredded mozzarealla cheese
• 2 ounces cream cheese
• 3/4 cup almond flour (have found that Pillsbury Almond Flour is the lowest in carbs)
• 2 tablespoons ground flax meal

For the Filling:

• 1/2 pound cooked Italian Sausage, drained and cooled
• 1/2 cup pepperoni, sliced or chopped

Instructions

1. Preheat oven to 400
2. For the Rolls:
3. In a microwave proof mixing bowl combine the shredded mozzarella cheese and cream cheese. Heat in 30 second increments, stirring in between until completely melted. Add the almond flour and ground flax meal.
4. Mix the dough well until you have a soft ball
5. Between two silicone baking mats or parchment paper roll the dough into a rectangle roughly 12x9.
6. For the filling:
7. Spread the cooked Italian sausage and the pepperoni evenly on the dough.
8. Starting at one end roll the dough as tightly as you can into a log.
9. Slice into rolls about the width of two fingers, be careful not to slice them too thick because it will be difficult for the dough in the center to cook through.
10. Place the rolls on a greased baking sheet.
11. Bake 15-18 minutes until golden brown.

Recipe has been adapted from >>>>>  here

Recipes Cookbook - Unicorn Pancakes

Unicorn Pancakes |#Unicornpancakes #Pancakeart #Horsepancakes #Birthdaybreakfastkids #Kidsbreakfastideas #Confettipancakes #Kidfriendlymeals #Pancakeart #Unicornfood #Pancakeideas #Unicornpancakesrecipe #Birthdaybreakfastkids

Ingredients

• For pancakes:
• 2 cups flour
• 3 tablespoons sugar
• ½ teaspoon salt
• 1 tablespoon baking powder
• 2 Eggs beaten
• 1 teaspoon vanilla extract
• 1 ¾ cups Milk
• ¼ cup butter melted but cooled slightly, ½ stick
• For unicorn:
• Whipped topping
• Rainbow sprinkles
• 2 Blueberries for each unicorn
• 1 Sugar cone for each unicorn
• 1 slice Cooked bacon for each unicorn
• M&Ms 2 for each unicorn

Instructions

1. In a medium bowl, whisk together dry ingredients: flour, sugar, salt, and baking powder.
2. In a separate bowl, whisk together the eggs, milk, and vanilla. Then, slowly add the butter.
3. Create a well in the middle of the dry ingredients. Pour wet ingredients into the well and stir the batter until combined. There may be small lumps. Allow the batter to rest at least 5 minutes.
4. Heat a griddle to 300 degrees. Spritz with non-stick cooking spray for coat with additional butter prior to adding batter.
5. For the unicorn, pour about 1 cup batter on the griddle. For the snout, use about ½ to 2/3 cup batter. When bubbles begin to break on the surface of the pancakes, flip and cook an additional 2 to 3 minutes or until completely cooked through.
6. To decorate the unicorn, place the face pancake on a large plate. Put the smaller pancake towards the bottom of the larger pancake.
7. For the snout of the unicorn, place two small slits and then shoved one M&M sideways into each hole.
8. Position the eyes above the snout.
9. Cut bacon in half (perhaps three pieces depending on the length) and place two pieces of bacon as the unicorn ears.
10. When ready to serve, use whipped topping to create a mane. Sprinkle lightly with rainbow sprinkles. Top with a sugar cone as the unicorn horn. Serve immediately.

recipe adapted >>>>>  here

Recipes Cookbook - Low Carb Chicken Parmesan Meatballs

Low Carb Chicken Parmesan Meatballs | #LowCarb #Chicken #Parmesan #Meatballs #Nocarbdiets #Ketodietrecipes #Lowcarbketo #Ketorecipeseasy #Ketogenicdiet #Lowcarbketorecipes #Ketodietrecipes #Ketogenicrecipes #Ketorecipeseasy #Lowcarbketorecipes #Lowcarbeating #Ketogenicdiet

Ingredients

• 1 pound ground chicken
• 1/2 cup Three Cheese Garlic Marinara Sauce
• 1/4 cup grated Parmesan cheese
• 3 tablespoons chopped fresh flat-leaf parsley
• 3 cloves garlic, minced
• 1/2 teaspoon dried Italian seasoning
• 1/2 teaspoon onion powder
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper
• 1/2 cup shredded mozzarella cheese

Instructions

1. Preheat the oven to 350°F. Lightly grease a large baking dish.
2. In a large mixing bowl, combine ground chicken, 2 tablespoons of the Three Cheese Garlic Marinara Sauce,Parmesan cheese, parsley, garlic, Italian seasoning, onion powder, salt, and pepper
3. Form the mixture into 12 equal meatballs. Place the meatballs in the prepared baking dish, leaving space between each meatball. Bake for 25 minutes on the middle rack.
4. Remove the baking dish from the oven, and spoon the remaining sauce over the top of each meatball. Then top each meatball with mozzarella cheese.
5. Increase the oven heat to broil and transfer the meatballs back to the oven until cheese is melted and golden brown – About 2-3 minutes.

recipe adapted >>>>>  here

Recipes Cookbook - White Barbecue Chicken

White Barbecue Chicken |#Chickenseasoningrecipes #Chickenrubrecipes #Grilledchickenrecipeseasy #Cubanchicken #Dryrubforchicken #Seasoningmixes #Healthydinnerrecipes #Chickenpiccatawithlemonsauce #Easydinnerrecipes #Chickenparmesanmeatballs #Ketorecipes #Bakedchickenrecipes

Ingredients

• 4 cups White Barbecue Sauce, see recipe here
• 4 large skin-on, bone-in chicken breasts (ours were almost a pound each)
• ¼ cup olive oil
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper

Instructions

1. Prepare a double batch of the White Barbecue Sauce, recipe here. Use two cups as the marinade and reserve one cup to cook the chicken and one cup to serve on the side.
2. Place the four breasts in a gallon zip lock bag with two cups of the White Barbecue Sauce and marinate four hours or overnight.
3. Heat grill to high.
4. Remove chicken from bag and discard marinade. Rinse the chicken and pat dry with paper towels.
5. Brush three tablespoons of olive oil over the skin and sprinkle with the salt and pepper.
6. Place skin down on the hot grill and cook two to three minutes just to give grill marks. Brush the back side with the remaining oil and flip. Cook two minutes.
7. Move the chicken to an upper rack or a cooler side of the grill, skin up and lower the temperature to medium. The internal grill heat with cover closed should hover around 425 degrees F.
8. Take the one cup of White Barbecue Sauce and brush a small amount onto the tops of the breasts. Cover grill and wait five minutes. Brush again and again close the lid and time five minutes.
9. Do this one more time. (Each time you do this, the sauce cooks into the chicken and eventually the tops get crispy and caramelized.)
10. After the final sauce goes on, cover the grill and cook another 10-20 minutes or until the internal temperature reaches 155 degrees F, using a probe thermometer. Total cooking time should be about 30 minutes but your time may vary based on the size of the breast.
11. Remove to a platter, brush a little of the remaining sauce on top and let rest five minutes.
12. Serve with the reserved cup of White Barbecue Sauce.

  recipe adapted >>>>>  here

Recipes Cookbook - INSTANT POT FRENCH DIP SANDWICH RECIPE

INSTANT POT FRENCH DIP SANDWICH RECIPE | #Instantpotfrenchdip #Frenchdipsandwich #Instantpotdinnerrecipes #Instantpotsourdoughbread #Instantpotlunch #Stirfryinstantpot #Instantpotfrenchdipsandwiches #Howtocookfrozenchickenininstapot #Instantpotfrozenchickenrecipes #Instapotfrozenchickenrecipes #Instantpotchickenrecipesfrozen #Instantpotrecipeseasy

Ingredients

• 2.5 pound chuck roast
• 1 tablespoon of vegetable oil
• 2 teaspoons of kosher salt
• freshly ground pepper to taste
• 1/2 teaspoon of garlic powder
• 1 onion sliced
• 1/2 cup of red wine
• 1 14 oz can of low-sodium beef broth
• 1 dried bay leaf
• 6 soft rolls
• 3 tablespoons of butter melted
• 1/4 teaspoon of garlic powder
• pinch of kosher salt
• 6 slices of provolone cheese

Instructions

1. For best results, let chuck roast rest at room temperature for at least 15 minutes before searing.
2. Add vegetable oil to the Instant Pot and hit the sauté button.
3. Season chuck roast with 2 teaspoon of kosher salt, freshly ground pepper to taste and 1/2 teaspoon of garlic powder on all side.
4. Using a pair on long heat-proof kitchen tongs, sear roast on all sides in Instant Pot.
5. Remove seared roast from Instant Pot and set aside.
6. Add onions to pot and sauté just until they start to soften.
7. Add red wine to pot and let simmer until reduced by half.
8. Use a wooden spoon to scrape up seared bits from the bottom of the pot as it simmers.
9. Once wine has reduced, add low-sodium beef broth and bay leaf.
10. Return roast to Instant Pot, close lid and make pressure release valve is set to sealing.
11. Hit Meat/Stew function and increase time to 100 minutes.
12. Let Instant Pot natural release for 25 minutes, then turn valve to venting to release any excess pressure.
13. Remove lid and transfer roast to a serving plate and shred.
14. Strain liquid through a fine mesh strainer and serve warm for dipping sandwiches.
15. Set oven to broil and place sandwich rolls on a baking sheet.
16. Combine melted butter, 1/4 teaspoon of garlic powder and pinch of kosher salt in a small bowl.
17. Brush over rolls and toast 2-3 minutes, just until gold brown.
18. Pile meat onto rolls and top with cheese. Return to broiler and heat just until cheese has started to melt.
19. Top sandwiches with freshly chopped flat-leaf parsley and serve with warm au jus for dipping.

recipe adapted >>>>>  here

Recipes Cookbook - Air Fryer Ranch Chicken Tenders

Air Fryer Ranch Chicken Tenders | #Cookiebarsrecipes #Mexicandesserts #Berryrecipes #Berryfrenchtoast #Dessertrecipes #Cookingrecipes #Traderjoesmeals #Airfryerporkchops #Airfryerrecipeseasy #Broccoliinairfryer #Airfryerrecipeschickentenders #Airfryerrecipeshealthy

Ingredients

• 8 chicken tenders, raw
• canola or non-fat cooking spray
• For the Dredge Station:
• 1 cup panko breadcrumbs
• 1 egg
• 2 tablespoons of water
• For the Ranch Chicken Seasoning:
• 1/2 tsp Salt
• 1/4 tsp Black pepper, more or less to taste
• 1/2 tsp Garlic powder
• 1/2 tsp Onion powder
• 1/4 tsp Paprika
• 1 tsp Dried parsley

Instructions

1. Preheat the Air Fryer. Warm the air fryer by setting it to 400 degrees F for 5 minutes. Allow it to run without any food in the basket.
2. Set up a dredging station. Whisk the water and egg together in a shallow bowl. Pour the Panko Breadcrumbs in another shallow bowl.
3. Prepare the Ranch Seasoning. In a small bowl, combine all the seasonings for the ranch seasoning.
4. Season the Chicken. Sprinkle the chicken tenders with the ranch seasoning, turning to coat both sides.
5. Dredge the chicken. Dip chicken tenders into the egg wash and then press it into the panko. Turn to coat both sides.
6. Load the Fryer Basket. Place the breaded tenders into the fry basket. Repeat with remaining tenders. You may need to fry in batches.
7. Fry the Chicken. Place the Fry Basket into the Power Air Fryer XL. Spray a light coat of canola oil of non-fat cooking spray over the panko. Press the M button. Scroll to the Fried Chicken Icon (400 degrees F). Press the Power Button. Adjust the cooking time to 12 minutes at 400 degrees. Halfway through cooking, flip the tenders over to brown the other side. The tenders are done when the center of the fattest part of the tender is 165 degrees F, the flesh is no longer pink, and the juices run clear.

recipe adapated >>>>>  here

Recipes Cookbook - Banana & Ice Cream" Bites

Banana & Ice Cream & Bites |#Dessertrecipes #Cookingrecipes #Deliciousdesserts #Yummyfood #Sweetrecipes #Foodanddrink #Dessertrecipes #Cookingrecipes #Deliciousdesserts #Sweetrecipes #Cakerecipes #Healthyrecipes

Ingredients

• 3 bananas
• 1 vanilla bean pod or 1 teaspoon vanilla extract
• ¼ cup full-fat coconut milk
• 2 cups dark chocolate
• ¼ cup coconut oil
• ¾ cup crispy rice cereal

Instructions

• 1. Cut the bananas into slices and place into a freezer safe bag. Freeze until solid.
• 2. In a food processor or blender, add frozen bananas, vanilla bean or vanilla extract, and coconut milk. Blend until smooth.
• 3. Line a baking dish with parchment paper. Evenly distribute the banana mixture into the baking dish.
• 4. Freeze for at least two hours.
• 5. Before taking out the ice cream, add dark chocolate and coconut oil into a bowl. Microwave for 1 ½ minutes, stirring after every 30 seconds, until fully melted.
• 6. Let the chocolate mixture cool completely then add crispy rice cereal. Mix well.
• 7. Lift the parchment paper out of the baking dish to remove the ice cream.
• 8. Cut the ice cream block into ½-inch (12.7-millimeter) cubes.
• 9. Dip bites into chocolate mixture until evenly coated.
• 10. Place bites on a baking tray and freeze.
• 11. Let the bites thaw 5-7 minutes before eating.
• 12. Enjoy!

recipe adapted >>>>>  here

Recipes Cookbook - Keto Teriyaki Chicken

Keto Teriyaki Chicken | #Ketosnacks #Ketochickenrecipes #Ketodessertrecipes #Ketodinnerrecipeschicken #Ketocheesesticks #Ketocasserolerecipes #Lowcarbmeals #Lowcarbsnacks #Ketogenicrecipes #Lowcarbrecipesfordinner #Tacocasseroleketo #Quickketodinner Keto Teriyaki Chicken

Ingredients

• 2 Tablespoons Avocado oil
• 2 1/2 Pounds Chicken thighs cut into 1 inch pieces
• 1/4 Cup Soy sauce
• 3 Tablespoons Brown sugar substitute (such as Lakanto)
• 1 Clove garlic, minced
• 1 teaspoon Grated ginger
• 1/2 Cup water
• 1/4 teaspoon Xanthan gum
• Sesame seeds and sliced green onions for a garnish

Instructions

1. Heat the avocado oil in a large skillet over medium-hi heat. Add the chicken and sauté' until cooked through...about 8 minutes.
2. In a medium bowl, combine the soy sauce, sugar substitute, garlic, ginger, water, and xanthan gum. Whisk to combine. Pour the sauce into the skillet with the chicken and reduce the heat to medium. Continue cooking for a few more minutes until the sauce thickens and coats the chicken.
3. Serve topped with sesame seeds and sliced green onions for garnish.

recipe adapted >>>>>  here

Recipes Cookbook - Strawberry Rose Sangria

Strawberry Rose Sangria |#Summersangriarecipes #Sangriarecipeseasywhite #Whitewinesangriarecipe #Strawberryrosesangria #Drinksalcoholrecipeseasy #Rosesangriarecipeseasy #Sangriarecipeseasywhite #Whitewinesangriarecipe #Whitesangriarecipeeasy #Easywhitewinesangria #Rosesangriarecipeseasy #Strawberryrosesangria

Ingredients

• 2 (750 ml) bottles rose wine
• 2 cups strawberry vodka
• 5 cups lemon-lime soda
• 1/2 cup stevia or sugar
• 20 strawberries fresh, hulled and sliced

Instructions

1. In a large pitcher, combine wine, vodka, and 1/2 of the strawberries. Taste for sweetness and add sweetener if necessary, and stir.
2. Refrigerate for at least 2 hours or up to 6.
3. Just before serving, add Sprite, the rest of strawberries and gently stir.
4. Serve over ice with strawberry garnish.

Recipe adapted >>>>>  here