Easy Recipes

A simple and delicious dessert made by layering mixed berries with a mixture of Greek yogurt, honey, and vanilla extract, topped with granola. Perfect for a sweet treat. Ingredients: 2 cups mixed berries (such as strawberries, blueberries, and raspberries) 1 cup Greek yogurt 2 tbsp honey 1/2 tsp vanilla extract Granola, for topping (optional) Instructions Wash and slice the berries. In a bowl, mix together the yogurt, honey, and vanilla extract until well combined. In a glass or cup, layer the yogurt mixture and berries. Repeat the layering process until you reach the top of the glass. Top with granola, if desired. Serve immediately or chill in the refrigerator until ready to eat. Enjoy!

This recipe is easy to prepare and can be made with ingredients that you may already have on hand. The lemon and herb marinade gives the chicken a bright, fresh flavor and the herbs add a nice aroma to the dish. You can enjoy this dish with a side of vegetables or a salad for a complete and healthy dinner. Ingredients: 4 boneless, skinless chicken breasts 2 tablespoons olive oil 2 lemons, zested and juiced 2 cloves of garlic, minced 2 tablespoons fresh rosemary, finely chopped 2 tablespoons fresh thyme, finely chopped Salt and pepper, to taste Instructions: Preheat the oven to 375°F (190°C). In a small bowl, mix together the olive oil, lemon zest, lemon juice, garlic, rosemary, thyme, salt and pepper. Place the chicken breasts in a baking dish and brush the lemon and herb mixture over the top of each breast. Bake in the oven for 20-25 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C). Remove the chicken from the oven and let it rest for a few minutes before slicing and serving.

Pecan bars are a delicious and easy to make dessert that features a crumbly, buttery crust and a sweet, pecan-studded filling. The crust is typically made from a mixture of flour, 1 cup all-purpose flour 1/2 cup butter, softened 1/4 cup white sugar 1 egg 1 tsp vanilla extract 1 cup brown sugar 1/4 cup butter 2 eggs 1 tsp vanilla extract 1 cup chopped pecans Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan. In a medium bowl, mix together flour, 1/2 cup butter, and 1/4 cup white sugar. Press mixture into the bottom of the prepared pan. In a separate bowl, beat 1 egg and 1 tsp vanilla. Pour over crust. In a medium saucepan, combine brown sugar, 1/4 cup butter, 2 eggs, and 1 tsp vanilla. Cook over low heat, stirring constantly until mixture thickens. Stir in pecans. Pour mixture over crust. Bake in preheated oven for 25 to 30 minutes. Cool before cutting into bars. Enjoy!

1 cup butter, softened 1 cup white sugar 1 cup brown sugar 2 eggs 2 tsp vanilla extract 3 cups all-purpose flour 1 tsp baking soda 2 tsp hot water 1/2 tsp salt 2 cups semisweet chocolate chips Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets. In a large bowl, cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips. Drop by rounded tablespoon onto the prepared cookie sheets. Bake for 8 to 10 minutes in the preheated oven, or until golden. Cool on wire racks. Enjoy your delicious cookies!

Ingredients: 3 eggs 1/4 cup diced bacon 1/4 cup diced onion 1/4 cup diced bell pepper 1/4 cup diced mushrooms Salt and pepper, to taste 1 tablespoon butter 1/4 cup shredded cheddar cheese Instructions: In a large bowl, whisk together the eggs, salt, and pepper. In a skillet over medium heat, melt the butter. Add the bacon, onion, bell pepper, and mushrooms, and cook until the vegetables are soft and the bacon is crispy. Pour the eggs into the skillet and cook until the bottom is set, about 2-3 minutes. Sprinkle the cheese on top of the omelette and use a spatula to fold it in half. Cook for another 1-2 minutes, or until the cheese is melted and the eggs are cooked through. Serve immediately and enjoy! Keto Cauliflower Fried Rice:

Easy to make and can be on your table in less than 15 minutes. This dish can be served over a bed of cauliflower rice or a side of green vegetables. Ingredients: 1 pound of shrimp, peeled and deveined 3 cloves of garlic, minced 1/2 cup heavy cream 2 tablespoons butter 1/4 cup grated Parmesan cheese 2 tablespoons chopped fresh parsley Salt and pepper, to taste Instructions: In a large skillet, melt the butter over medium heat. Add the garlic and sauté for 1-2 minutes, until fragrant. Add the shrimp to the skillet and season with salt and pepper. Cook for 2-3 minutes, or until the shrimp are pink and opaque. Pour in the heavy cream and bring the mixture to a simmer. Stir in the Parmesan cheese and cook until the sauce has thickened, about 2-3 minutes. Remove from heat and stir in the chopped parsley. Serve immediately and enjoy!

This keto dish is high in healthy fats and low in carbs, making it a perfect option for those following the ketogenic diet. Ingredients: 2 ripe avocados 8 slices of bacon Salt and pepper, to taste Instructions: Preheat the oven to 400°F (200°C). Cut the avocados in half and remove the pit. Season the avocado halves with salt and pepper. Wrap each avocado half with two slices of bacon, securing the bacon with toothpicks if necessary. Place the avocado halves on a baking sheet lined with parchment paper. Bake for 20-25 minutes, or until the bacon is crispy and the avocado is heated through. Remove the toothpicks before serving and enjoy!

This creamy and flavorful chicken Alfredo is a great option for a ketogenic diet. It is high in protein and healthy fats, and it is sure to satisfy your cravings for comfort food. Enjoy! Ingredients: 8 ounces cream cheese 1 cup heavy cream 1 cup grated Parmesan cheese 1/4 cup butter 1/4 cup chicken broth 2 cloves garlic, minced 2 cups cooked, shredded chicken 1/4 cup chopped parsley Salt and pepper to taste Instructions: In a large saucepan, melt the butter over medium heat. Add the garlic and cook until fragrant, about 1 minute. Add the cream cheese, heavy cream, and Parmesan cheese to the saucepan. Whisk the mixture until it is smooth and well-combined. Add the chicken broth to the saucepan and stir to combine. Bring the mixture to a simmer, and cook until the sauce thickens, about 5-7 minutes. Add the shredded chicken to the sauce and stir to coat. Season the sauce with salt and pepper to taste. Serve the chicken Alfredo over your favorite low-carb pasta or with a side of vegetables. Garnish with chopped parsley and additional Parmesan cheese, if desired.

This casserole is a great source of protein and healthy fats, making it a perfect meal for a ketogenic diet. You can serve it with a side of leafy greens or a small salad for a complete and satisfying meal. Ingredients: 1 pound ground beef 1/2 cup diced onions 1/2 cup diced bell peppers 1/2 cup diced tomatoes 1 cup shredded cheddar cheese 4 large eggs Salt and pepper to taste Instructions: Preheat your oven to 350°F (180°C). In a large skillet, cook the ground beef over medium heat until it is browned and crumbled. Add the onions, bell peppers, and tomatoes to the skillet and cook until the vegetables are tender. In a large mixing bowl, beat the eggs and season them with salt and pepper. Add the cooked beef and vegetables to the mixing bowl with the eggs and stir to combine. Pour the mixture into a greased 9x13 inch baking dish. Sprinkle the cheddar cheese over the top of the casserole. Bake the casserole for 25-30 minutes, or until the eggs are set and the cheese is melted and bubbly. Serve the casserole hot and enjoy! Here is the nutritional information for one serving of this Keto Cheeseburger Casserole: Calories: 456 Fat: 34.3 g Saturated fat: 15.9 g Cholesterol: 275 mg Sodium: 401 mg Carbohydrates: 7.6 g Fiber: 2.1 g Sugar: 3.6 g Protein: 31.6 g

his cheesy keto dish never disappoints.Instructions Instructions Whisk the eggs until smooth and slightly frothy. Blend in half of the shredded cheddar. Salt and pepper to taste. Melt the butter in a hot frying pan. Pour in the egg mixture and let it set for a few minutes. Lower the heat and continue to cook until the egg mixture is almost cooked through. Add the remaining shredded cheese. Fold and serve immediately . Ingredients 3 oz. butter 6 eggs 1¾ cups (7 oz.) shredded cheddar cheese salt and pepper to taste

Ingredients Garlic butter 5 oz. butter, at room temperature ½ tbsp garlic powder 1 tbsp dried parsley 1 tbsp lemon juice salt and pepper Pork chops 1½ lbs pork chops 2 oz. butter, for frying 1 lb fresh green beans salt and pepper Instructions Mix butter, garlic, parsley, and lemon juice. Season with salt and pepper to taste. Set aside. Make a few small cuts in the fat surrounding the chops to help them stay flat when frying. Season with salt and pepper. In a large frying pan, melt the butter over medium-high heat. Add the chops and fry for about 5 minutes on each side or until golden brown and thoroughly cooked through. Remove the chops from the pan and keep warm. Use the same skillet and add the beans. Salt and pepper to taste. Cook over medium-high heat until the beans have a vibrant color and are slightly softened but still a bit crunchy. Serve the pork chops and beans together with a dollop of garlic butter melting on top. Tip Canned or frozen green beans may not be quite as crunchy but still taste great and deliver easy nutrients straight from your freezer or pantry.

This recipe uses simple ingredients that are basics in most keto kitchens. Ingredients ½ cup (2 oz.) mozzarella cheese, shredded, divided 2 oz. fresh sausage, cooked and crumbled 1 oz. pepperoni, in slices 1 oz. (3 tbsp) green bell peppers, in slices ½ tsp Italian seasoning 2 tbsp unsweetened tomato sauce Instructions Heat a 7” (18 cm) non-stick skillet over medium heat. Sprinkle 3/4 of the cheese in the bottom of the skillet. The cheese will melt into a thin, solid layer. Lower the heat and top the melted cheese with sausage, bell pepper, remaining cheese, and pepperoni. Cook on low heat for 3-4 minutes until the toppings are warmed. Sprinkle the Italian seasoning over the pizza. The pizza is done when the cheese on top is melted, and the cheese “crust” is browned. Remove from heat and let cool for 5 minutes before serving. Remove the pizza from the skillet and onto a plate. Use a pizza cutter to cut the pizza into slices. Serve with tomato sauce for dipping.

Instructions Heat up butter in a skillet over medium-low heat. Add corned beef and fry for a few minutes. Drain the sauerkraut and squeeze as much liquid as possible out of it. Distribute evenly in the pan. Place small dollops of mustard here and there in the sauerkraut. Add sliced Swiss cheese and heat until the cheese is melting. Cover the skillet with a lid to speed things up if you're in a hurry. Serve with mayonnaise, dill pickles, and perhaps some more mustard. Tips Muenster and mozzarella are mild substitutes for Swiss cheese. Sub in pastrami, deli roast beef, sliced turkey or cooked brisket if you prefer. Ingredients 2 tbsp butter 10 oz. corned beef, sliced or shredded 9 oz. sauerkraut, drained 1 tbsp Dijon mustard 4 oz. (1 cup) Swiss cheese ½ cup mayonnaise 1 dill pickle

These parmesan garlic wings are the perfect keto appetizer for parties or gatherings. Instructions Use a whisk to stir together all of the ingredients for the dressing, except for the cheese. Once blended, add in blue cheese crumbles and mix well. Chill for about 45 minutes before serving. Chicken wings Place the chicken in a large bowl. Add the oil and spices. Stir to coat the chicken. Marinate in the refrigerator for at least 30 minutes. Grill or bake in an oven at 425°F (200°C) for 30 minutes or until browned and crisp. Place the baked wings in a large bowl and add the Parmesan cheese. Toss the wings in the cheese until coated. Serve warm together with the dressing and celery stalks. Tip These tasty parmesan garlic wings are Kristie's husband's creation "Mr. Keto" and are also great to make in a smoker! Ingredients Blue-cheese dressing 1⁄3 cup mayonnaise ¼ cup sour cream 3 tsp lemon juice ¼ tsp garlic powder ¼ tsp salt ¼ cup heavy whipping cream 3 oz. blue cheese, crumbled Chicken wings 2 lbs chicken wings 2 tbsp olive oil or melted bacon fat ¼ tsp garlic powder 1 minced garlic clove ¼ tsp ground black pepper 1 tsp salt ½ cup (11⁄3 oz.) shredded Parmesan cheese

Instructions Mix chipotle paste, oil, and salt in a small bowl. Brush the meat with the marinade and let sit for 15 minutes. You can also marinate the meat in a plastic bag for 30 minutes or more in the fridge. Preheat the oven to 400°F (200°C). Grill the marinated meat on a rack on a baking sheet in the oven for 20–30 minutes until the meat is thoroughly done. Turn after 10-15 minutes. Meanwhile, prepare the garlic butter. Press the garlic clove, mix with butter and spices, and set aside. Heat the oil in a frying pan. Sauté the beans for about 5 minutes on medium-high heat until they have turned a nice color. Lower the heat towards the end, and add spices. Mash the avocado flesh with a fork. In a medium bowl, mix together the avocado, beans, and onion. Season with salt and pepper to taste, and top with a handful of finely chopped cilantro. Tips Grilling meat in the oven is super convenient because it takes care of itself. But, feel free to fry the chops in a frying pan or toss them on the grill. Whichever cooking method you prefer, you’ll still get chipotle deliciousness! Ingredients Pork shoulder chops 2 tbsp mild chipotle paste 2 tbsp olive oil ½ tsp salt 1¾ lbs pork shoulder chops Garlic butter topping 4 oz. butter, at room temperature 1 garlic clove ½ tsp salt ¼ tsp ground black pepper ¼ tsp paprika powder Green beans and avocado 2 tbsp olive oil 2⁄3 lb fresh green beans, trimmed ½ tsp salt ¼ tsp ground black pepper 2 (14 oz.) avocados, peeled and pitted 6 (3 oz.) scallions, finely chopped fresh cilantro (optional) pepper to taste

Instructions Peel and slice the onion into half-moons. Heat a large frying pan or wok over medium-high heat, add coconut oil. When hot, add the onion and fry until it's soft. Add the garlic and curry powder, stir and cook for another minute. Be careful not to burn the garlic. Add the ground beef, season with salt, and continue to stir until thoroughly cooked. Add the coconut cream and stir to combine. While the curried beef is still simmering in the pan, begin to add the spinach one handful at a time. Stir the spinach with the curried beef until it wilts. Repeat until all the spinach is added. Taste and add more salt if needed. Serve the keto curry in bowls, and enjoy! Tips Add more flavors by serving the curry with different toppings like fresh cilantro, scallions, chili, and fresh ginger. And why not serve it with a crispy fried egg on top? Ingredients 1 (4 oz.) yellow onion, sliced 1 tbsp coconut oil 2 garlic cloves, minced 2 tbsp curry powder 2 lbs ground beef or ground turkey 1½ tsp salt ¾ cup coconut cream 4 oz. (32⁄3 cups) baby spinach

This fast and simple dish has all the flavors of the Mexican classic salad but without the tortillas or the carbs. Instructions Taco meat Heat the olive oil in a large skillet over medium-high heat. Add the ground meat, and use a spatula to break it up. Stir occasionally for about 10 minutes, or until cooked through. Sprinkle the taco seasoning over the meat, and stir until combined. Add the water and increase the temperature to high, bringing the mixture to a boil. Reduce temperature to medium-low, and let simmer for 3-5 minutes, until the mixture thickens. Cover, and keep warm over low heat. Meanwhile, prepare the guacamole. Guacamole Peel the avocados and place them into a medium-sized bowl. Add the garlic, lime juice, cilantro, red chili pepper, salt, and pepper. Mash with a fork until the consistency is chunky or smooth, based on your preference. Set aside. Salsa dressing In a small bowl, add the mayonnaise, salsa, salt, and pepper. Mix together until combined. Set aside. Taco salad Layer the salad ingredients in a large serving bowl, or into individual salad bowls. For serving, top the salad with taco meat, cheese, cilantro, and lime wedges. Add a dollop of guacamole, and drizzle the creamy salsa dressing over the taco salad. Tip When buying taco seasoning and salsa, read through the ingredient labels to ensure that the brands are sugar-free. Ingredients Taco meat 2 tbsp olive oil 1¾ lbs ground beef or ground turkey 2 tbsp taco seasoning (add more, plus salt, if needed) ¾ cup water Guacamole 2 (14 oz.) ripe avocados 2 minced garlic cloves 1 tbsp lime juice 2 tbsp fresh cilantro, finely chopped ½ red chili pepper, without seeds and finely chopped (optional) salt and ground black pepper to taste Creamy salsa dressing ½ cup mayonnaise ¼ cup sugar-free salsa salt and ground black pepper to taste Salad 5 oz. (4 cups) lettuce, thinly sliced 5 oz. cucumber, diced 4 oz. (2⁄3 cup) tomatoes, diced 2 oz. (52⁄3 tbsp) red onions, thinly sliced wedges Serving ½ cup (2 oz.) Mexican cheese, shredded 4 tbsp fresh cilantro 1 lime, wedges (optional)

Crispy chicken wings are life and butter chicken is one of our favorite Indian dishes. Instructions Chatpata dip In a medium-sized bowl, mix together the yogurt, cream cheese, garlic powder, chaat masala, and cilantro. Season with salt, to taste. Cover and refrigerate for 30 minutes or more, until serving. Chicken wings Preheat oven to 400°F (200°C). Set aside a rimmed baking sheet with a fitted rack, lined with parchment paper. In a large bowl, whisk together the salt, tandoori masala, and ghee. Add the chicken wings, and toss them together to completely coat. Using tongs, place wings on the baking tray rack, and bake for 25 minutes. Transfer wings into a large bowl and set aside. Meanwhile, prepare the butter sauce. Butter sauce Heat the butter, ginger garlic paste, chili powder, turmeric, ground coriander, garam masala, and cumin in a small saucepan, over low heat. Whisk together until butter is melted and combined. Add the tomato purée, water, and fenugreek. Stir together, cover, and cook for 5 minutes. Stir in the salt, and cook for another 5 minutes. Add the cilantro and cream, whisk together, and cook uncovered for a few minutes, until the sauce thickens. Remove from heat. Pour 3/4 sauce over the wings, and toss to coat. Using tongs or a slotted spoon, return wings to the baking rack and bake for 10 minutes, or longer for desired crispiness (reserve the leftover butter sauce in the bowl). Transfer baked wings into the bowl containing the 1/4 reserved butter sauce, and toss to coat. Sprinkle extra cilantro over the wings, and serve with the chatpata dip on the side. Ingredients Chatpata dip ¾ cup (4¾ oz.) Greek yogurt (4% fat) 2 tbsp cream cheese ¼ tsp garlic powder ¼ tsp chaat masala 1 tbsp finely chopped, fresh cilantro, salt Chicken wings 2 lbs chicken wings 1 tsp salt 1 tsp tandoori seasoning 1 tbsp ghee Butter sauce 2 oz. butter 1 tsp ginger garlic paste ½ tsp chili powder ½ tsp turmeric ½ tsp coriander, ground ½ tsp garam masala seasoning ½ tsp ground cumin ½ cup tomato puree ¼ cup water 1 tsp dried fenugreek (kasoori methi) 1 tsp salt fresh cilantro, chopped, for serving ¼ cup heavy whipping cream 2 tbsp finely chopped fresh cilantro Preparing the chicken wings You can buy chicken wings cut up and ready to fry but if you have the whole wing, you will need to break them down to proceed. It's easy! You just need to locate the joints and dislocate them between the wingette and drumette. Just use a sharp knife to cut through the joint, and you're good to go! Chef's tips If you don't have tandoori masala at home, you can use a mixture of red chili powder, turmeric, garam masala, and coriander powder. The best practice is to bake the chicken wings on a baking tray with a fitted rack because this method prevents the wings from steaming and getting cooked in their own juices.

Instructions Pre-heat oven to 350° F (180° C). Set aside a lightly greased, 9"x 9" (23 x 23 cm) baking dish. Whisk the eggs and milk together. Add the softened cream cheese. Small lumps of cream cheese in the mix are ok! Add the ham, spring onion, zucchini, and half the amount of shredded cheese. Add salt and pepper to taste. Stir and pour into a greased baking dish. Cover with the remaining shredded cheese. Bake for 20-30 minutes, or until the middle is set. Set aside to cool for 10 minutes prior to serving. Ingredients 1 lb zucchini, diced (about 0.25 inches or 0.5 centimeter) 6 large eggs ¼ cup whole milk 2 oz. smoked deli ham, diced 4 oz. (½ cup) cream cheese, softened 1 (½ oz.) scallion, sliced 1 cup (4 oz.) cheddar cheese, shredded salt and pepper, to taste 1 tbsp butter, for greasing (optional) Tip To quickly bring the cream cheese to room temperature, cut into 1" (2.5 cm) squares, separate, and rest on the countertop for 10 minutes. Alternatively, place the whole cream cheese block on the countertop, and rest for 60 minutes. Zucchini The zucchini will be more al dente in this recipe. If you prefer your zucchini softer, you can saute your diced zucchini in a pan for a few minutes first. This will also release some water from the vegetable, making your casserole firmer, and less moist.

This fast and easy Asian keto stir-fry has just five ingredients and five grams of carbs. Serve it as is, or top it with spicy mayo. Instructions Spicy mayonnaise Add the ingredients to a small bowl, and stir to combine. Chicken stir-fry with broccoli Heat the olive oil in a wok or large frying pan, over medium-high heat. Add the chicken, garlic powder, and pepper. Stir-fry for a few minutes, until the chicken turns golden brown. Add the broccoli and tamari soy sauce. Stir together for a couple of minutes until the broccoli is crisp, yet tender. Spoon into individual bowls, and serve with the spicy mayonnaise on the side. Ingredients Spicy mayonnaise ¾ cup mayonnaise 2 tbsp hot sauce 1 tsp garlic powder Chicken stir fry with broccoli 1¾ lbs boneless chicken thighs, thinly sliced 2 tbsp olive oil or coconut oil 1 tsp ground black pepper 1 tsp garlic powder 10 oz. (3 cups) broccoli, cut into small pieces 2 tbsp tamari soy sauce

Instructions Preheat the oven to 400°F (200°C). Start by making the crust. Crack eggs into a medium-sized bowl and add shredded cheese. Give it a good stir to combine. Use a spatula to spread the cheese and egg batter on a baking sheet lined with parchment paper. You can form two round circles or just make one large rectangular pizza. Bake in the oven for 15 minutes until the pizza crust turns golden. Remove and let cool for a minute or two. Increase the oven temperature to 450°F (225°C). Spread tomato sauce on the crust and sprinkle oregano on top. Top with cheese and place the pepperoni and olives on top. Bake for another 5-10 minutes or until the pizza has turned a golden brown color. Serve with a fresh salad on the side. Ingredients Crust 4 eggs 1½ cups (6 oz.) shredded mozzarella cheese Topping 3 tbsp unsweetened tomato sauce 1 tsp dried oregano 1¼ cups (6 oz.) shredded provolone cheese 1½ oz. pepperoni olives (optional) For serving 2 oz. (1 cup) leafy greens ¼ cup olive oil salt and ground black pepper

Instructions Sprinkle the chili powder, cumin, and salt over both sides of the fish fillets. Heat the oil in a skillet over high heat. When the oil is hot, add the fish and sear for 1.5 minutes on each side. Reduce heat to low and pour the prepared salsa around the filets. Simmer the fish in the salsa for 3-4 minutes. Plate the fish, and pour the salsa evenly over the fish. Serve with sour cream, avocado, and crumbled queso fresco. Garnish with a wedge of lime and chopped fresh cilantro if desired. Ingredients 12 oz. cod, boneless fillets 1 tsp ground cumin 1 tsp chili powder ¼ tsp salt 1 tbsp olive oil ½ cup chunky salsa ¼ cup sour cream ½ (3½ oz.) avocado 2 oz. queso fresco or cheddar cheese

Instructions Preheat the grill for 20 minutes on medium heat with the lid down. If you don't have a grill, you can also prepare these delicious burgers on the stovetop. Just fry the burgers in some butter in a frying pan for a few minutes on each side. In a bowl, combine the ground beef, salt, and pepper. Finely chop the onion and cut the jalapeño into small pieces. Remove the seeds first if you don’t want it to be too spicy. Add onion and jalapeño to the meat and combine thoroughly with your hands. Form one hamburger patties per portion. First, shape them into a ball and then slowly press down. If you make them on the grill, leave them a bit thicker because they cook fast. Grill the patties for 5-7 minutes on each side, depending on how well done you want them. Allow them to rest for 10 minutes before serving so the juices can settle. While the burgers are on the grill, thinly slice the tomato. Cut the avocado lengthwise, remove the pit and spoon out the flesh. To assemble, take 3-4 lettuce leaves for each burger. Place burger in the middle, top each with slices of cheese and a slice of butter. Add the tomato and avocado, season with salt and pepper. Try to wrap the burger so you can easily grab it. Ingredients 1 lb 80/20 ground beef or ground turkey 1 tsp salt ½ tsp ground black pepper ¼ (1 oz.) red onion, finely chopped 1 fresh jalapeño, cut in small pieces 1 (4 oz.) tomato, thinly sliced 1 (7 oz.) avocado, cut lengthwise 1 butterhead lettuce 8 slices cheddar cheese 1½ oz. butter, in slices Tips The onion and the jalapeños are not gonna cook all the way on the grill, they’ll be a bit crunchy. If you want them to be fully-cooked, you can pre-cook them in a skillet before you mix them in the ground meat mixture. For some extra flavor, add 1/2 tsp garlic powder or some fresh minced garlic in the meat mixture. Feel free to serve the burgers with homemade ketchup, homemade BBQ sauce or a lovely spicy mayo.

Instructions Add all the ingredients for the chimichurri dressing to a food processor or a blender. Mix until smooth. Add some water if you prefer a runnier consistency. Set aside. Heat a large skillet with olive oil. Season the chicken thighs with salt and pepper. Add them to the hot pan and fry on both sides until completely cooked. It will take about 10-15 minutes depending on the thickness of the meat. While the chicken is frying, prepare the vegetables and arrange them on individual plates or a big serving platter. Place the chicken on top and serve with the dressing, a couple of lemon wedges, and chili if you like to add a bit more heat to the dish. Ingredients Chimichurri dressing 4 tbsp mayonnaise ¼ tbsp red wine vinegar ½ cup (¼ oz.) fresh parsley or fresh cilantro ½ tbsp red chili peppers, chopped 1 tbsp dried oregano 1 garlic clove Chicken thighs 1 tbsp olive oil or coconut oil 1 lb boneless chicken thighs salt and ground black pepper Serving 2 cups (4 oz.) leafy greens 1 (7 oz.) avocado, sliced ¼ (1 oz.) red onion, sliced 1 lemon, cut into wedges (optional) ½ red chili pepper, sliced (optional)

Cook rice in broth according to package directions. Meanwhile, in a large skillet, saute the green pepper and onion in oil for 2-3 minutes or until crisp-tender. Stir in the chicken, corn, peas, basil and sage. Cook, uncovered, for 4-5 minutes over medium heat or until heated through. Stir in the rice, salt and pepper. Ingredients 1 cup uncooked instant rice 1 cup chicken broth 1/2 cup chopped frozen green pepper, thawed 1/4 cup chopped onion 2 teaspoons olive oil 1 package (9 ounces) ready-to-use grilled chicken breast strips 1/2 cup frozen corn, thawed 1/2 cup frozen peas, thawed 1 teaspoon dried basil 1 teaspoon rubbed sage 1/8 teaspoon salt 1/8 teaspoon pepper