Keto Cheeseburger Casserole

This Keto Cheeseburger Casserole is a delicious low-carb twist on the classic cheeseburger. It's packed with savory ground beef, gooey cheese, and flavorful spices, making it a satisfying and comforting meal for any occasion. Plus, it's easy to make and perfect for meal prep!

Ingredients:

• 1 lb ground beef
• 1/2 onion, diced
• 2 cloves garlic, minced
• 1/2 cup sugar-free ketchup
• 1 tbsp mustard
• 1 cup shredded cheddar cheese
• 4 large eggs
• 1/2 cup heavy cream
• Salt and pepper to taste
• Optional: pickles, lettuce, tomato for serving

Instructions:

Preheat the oven to 350F 175C

In a skillet over medium heat, cook the ground beef, onion, and garlic until the beef is browned and the onions are translucent

Drain excess fat

Stir in the sugar-free ketchup and mustard until combined

Season with salt and pepper to taste

Transfer the beef mixture into a greased 9x13 inch baking dish

Sprinkle the shredded cheddar cheese evenly over the top

In a mixing bowl, whisk together the eggs and heavy cream

Pour the mixture over the beef and cheese in the baking dish

Bake in the preheated oven for 25-30 minutes, or until the casserole is set and the cheese is bubbly and golden brown

Remove from the oven and let it cool slightly before serving

Optionally, serve with pickles, lettuce, and tomato for a cheeseburger-inspired experience

Slow Cooker Instant Pot Beef Ragu

A hearty and tasty beef ragu that is easy to make in the Instant Pot. Beef chunks that are just rightly soft in a rich tomato and red wine sauce.

Ingredients:

• 2 lbs beef chuck roast, cut into chunks
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 carrot, finely chopped
• 1 celery stalk, finely chopped
• 1 can 28 oz crushed tomatoes
• 1/2 cup beef broth
• 1/2 cup red wine
• 2 tbsp tomato paste
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp dried thyme
• Salt and pepper to taste
• 2 tbsp olive oil
• 1/4 cup fresh parsley, chopped for garnish
• Grated Parmesan cheese for serving
• Cooked pasta or polenta for serving

Instructions:

Season beef chunks with salt and pepper

Set Instant Pot to 'Saute' mode and heat olive oil

Add beef chunks and brown on all sides

Remove and set aside

Add onions, garlic, carrot, and celery to the Instant Pot

Saute until softened

Pour in red wine, scraping the bottom to deglaze the pot

Return the browned beef to the Instant Pot

Add crushed tomatoes, beef broth, tomato paste, oregano, basil, and thyme

Stir well

Secure the Instant Pot lid and set to 'Manual' mode

Cook on high pressure for 45 minutes

Once cooking is complete, allow natural pressure release for 10 minutes, then manually release any remaining pressure

Shred the beef using forks and stir the ragu

Season with additional salt and pepper if needed

Serve the beef ragu over cooked pasta or polenta

Garnish with chopped parsley and grated Parmesan cheese

Bigfoot Bundt Cake Parfait

A delightful parfait featuring the legendary Bigfoot Bundt Cake, layered with creamy vanilla yogurt, fresh berries, and crunchy granola. Topped with a dollop of whipped cream, this parfait is a mythical treat for any dessert lover.

Ingredients:

• 1 Bigfoot Bundt Cake, crumbled
• 2 cups vanilla yogurt
• 1 cup fresh berries strawberries, blueberries, raspberries
• 1/2 cup granola
• Whipped cream for topping

Instructions:

Put broken up Bigfoot Bundt Cake at the bottom of serving glasses or bowls

Put some vanilla yogurt on top of the cake

On top of the yogurt, add a handful of fresh berries

Do this again and again until the bowl or glass is almost full

Place granola on top of the parfait to give it more crunch

Add a big dollop of whipped cream on top to finish

Do the layering process again to make more parfaits

Put it in the fridge for at least 30 minutes before you serve it

When you serve it cold, the Bigfoot Bundt Cake Parfait is said to taste great

2 Ingredient White Chocolate Buttercream Cupcakes

It's very simple to make these White Chocolate Buttercream Cupcakes, and they taste great. The rich white chocolate goes well with the light and sweet buttercream. You can eat these cupcakes any time.

Ingredients:

• 1 cup white chocolate chips
• 1 cup unsalted butter, softened

Instructions:

Melt the white chocolate chips in a microwave-safe bowl, stirring every 30 seconds until fully melted and smooth

In a separate bowl, beat the softened butter until creamy and fluffy

Pour the melted white chocolate into the bowl with the butter and mix until well combined

Transfer the white chocolate buttercream into a piping bag with a desired tip

Pipe the buttercream onto cooled cupcakes, creating beautiful swirls or any desired design

Serve immediately or refrigerate to firm up the buttercream if needed

Vegan Chocolate Chip Cookies

There are a lot of gooey chocolate chips in these soft, chewy vegan chocolate chip cookies. If you're following a vegan diet, these are the best treats for your sweet tooth.

Ingredients:

• 1 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup coconut oil, melted
• 1/2 cup brown sugar
• 1/4 cup white sugar
• 1/4 cup unsweetened applesauce
• 1 teaspoon vanilla extract
• 1/2 cup dairy-free chocolate chips

Instructions:

Warm the oven up to 175F 350C

Put parchment paper on the bottom of a baking sheet

Mix the flour, baking soda, and salt in a small bowl with a whisk

In a different large bowl, mix the applesauce, vanilla extract, brown sugar, white sugar, and melted coconut oil until everything is well mixed

Slowly add the dry ingredients to the wet ones while mixing them together

Do this until a dough forms

Add the chocolate chips and mix them in until they are spread out evenly in the dough

Place tablespoon-sized chunks of dough about 2 inches apart on the baking sheet that has been prepared

When the edges are golden brown, it's done baking

Let the cookies cool for 5 minutes on the baking sheet before moving them to a wire rack to cool all the way

Mediterranean Quinoa Salad

This Mediterranean Quinoa Salad is a delicious and healthy dish packed with seasonal vegetables, quinoa, and flavorful Mediterranean ingredients. It's perfect as a side dish or a light meal.

Ingredients:

• 1 cup quinoa
• 2 cups water
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1 red bell pepper, chopped
• 1/2 red onion, finely chopped
• 1/2 cup Kalamata olives, pitted and sliced
• 1/2 cup feta cheese, crumbled
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped
• 1/4 cup extra-virgin olive oil
• 2 tablespoons lemon juice
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions:

Use cold water to rinse quinoa well

Mix quinoa and water in a saucepan

Slowly raise the heat, cover, and let it cook for 15 to 20 minutes, or until the quinoa is done and the water is absorbed

Take it off the heat and let it cool down

Cook the quinoa and put it in a large bowl

Add the cucumber, cherry tomatoes, red bell pepper, red onion, Kalamata olives, feta cheese, parsley, and mint

Mix olive oil, lemon juice, dried oregano, salt, and pepper in a small bowl with a whisk

Add the dressing to the salad and mix it all together

If necessary, change the seasoning

Put the salad in the fridge for at least 30 minutes before you serve it

If you want, you can serve it cold and top it with extra fresh herbs

Ultimate Cleansing Green Smoothie

This Ultimate Cleansing Green Smoothie is full of detoxifying foods like cucumber, lemon, and spinach. It's a healthy and refreshing way to start the day.

Ingredients:

• 2 cups fresh spinach leaves
• 1 cucumber, peeled and chopped
• 1 green apple, cored and sliced
• 1 ripe banana
• 1 tablespoon fresh lemon juice
• 1 tablespoon chia seeds
• 1 cup coconut water
• 1/2 cup ice cubes

Instructions:

Place all ingredients in a blender

Blend until smooth and creamy

Pour into a glass and enjoy immediately