Rice Krispie Treats with peanut butter and Cheerios

INGREDIENTS

3 Tablespoons unsalted butter
1 (10-oz.) package marshmallows
2 teaspoons vanilla extract
1/2 cup creamy peanut butter
6 cups Cheerios cereal
1/2 cup semisweet chocolate chips
INSTRUCTIONS

Coat a 13x9-inch baking pan with cooking spray.

Melt the butter in a large stockpot set over low heat. Once the butter has melted, add the marshmallows and cook, stirring, until the marshmallows have melted. Stir in the vanilla extract.

Remove the mixture from the heat and stir in the peanut butter then stir in the Cheerios until they are well coated. Transfer the mixture to the prepared pan, pressing it firmly into an even layer. Allow the treats to cool to room temperature.

Once the treats are completely cooled, melt the chocolate chips in the microwave or in a double-boiler. Transfer the melted chocolate to a sealable plastic bag then pipe it across the top of the treats. (Alternately, use a fork to splatter the chocolate across the top.) Allow the chocolate to cool then use a sharp knife to cut the treats into 12 squares. Serve immediately or store in an airtight container at room temperature.

White chicken chili

https://www.foodnetwork.com/recipes/patrick-and-gina-neely/white-chicken-chili-recipe-1922199

This can be salty so rinse those beans and don’t add salt until after the chicken broth goes in and you taste it. Super delicious!!!

Ingredients

2 (14.5-ounce) cans white beans

1 tablespoon canola oil

(Optional, I leave out) 1 medium jalapeno pepper, minced

2 medium poblano peppers, chopped

1 large onion, chopped

4 garlic cloves, minced

freshly ground black pepper to taste

1 tablespoon ground cumin

1 1/2 teaspoons ground coriander

1 teaspoon chili powder

3 cups chicken broth

2 limes, juiced, plus lime wedges, for serving

1 rotisserie chicken, skin removed and meat shredded. Or 1.5 lbs cooked chicken breast, diced/shredded/whatever

1/4 cup chopped cilantro leaves

Sour cream, for topping

Tortilla chips, coarsely crushed, for topping

Directions

1. Drain and rinse the canned white beans. In a medium bowl, mash half of the beans with a potato masher until chunky. Reserve the beans until needed.
2. Add the canola oil to a large Dutch oven and heat it over medium-high heat. Add the peppers, onions, and garlic and saute until soft and fragrant, about 5 minutes. Season the vegetables with pepper, to taste. Add the cumin, coriander, and chili powder and continue to saute for 1 more minute to toast the spices. Stir in the chicken stock, and lime juice and bring to a simmer. Add the beans and continue to simmer for 20 more minutes.
3. After 20 minutes of simmering, taste for seasoning, and adjust if necessary. Stir in the shredded chicken and cilantro and simmer until heated through, about 5 more minutes. Serve the chili in individual bowls topped with a dollop of sour cream, crushed tortilla chips, and lime wedges.

Pork noodles with dragon sauce

I do like the budget bytes recipe but it’s very very salty! I blended it with a new one and I think it came out great! Kroger only has ground pork sometimes so today it’s a beef/pork mix.

Dan's version:

INGREDIENTS

DRAGON SAUCE
3 Tbsp chili garlic sauce
1/2 cup soy sauce
1/2 cup brown sugar
1/2 cup cold water mixed with 2 Tbsp cornstarch
 2 Tbsp each: peanut butter, rice vinegar or rice wine

PORK AND NOODLES
2 lb. ground pork or ground beef

8 oz. noodles (or more to taste, we don't eat much pasta)
1/4 c. fresh cilantro, chopped

1/2 cup unsalted peanuts, chopped
5 green onions, sliced

INSTRUCTIONS

1. Combine all the dragon sauce ingredients in a mason jar and shake until well combined.
2. Add the ground pork to a skillet and cook over medium heat until it is fully browned. Once browned, add the prepared dragon sauce and chopped peanuts. Allow the pork and peanuts to simmer in the sauce for another 5 minutes, or until the sauce has reduced by half.
3. While the pork is browning, begin boiling water for your noodles. Once boiling, add your noodles and cook according to the package directions. Drain the noodles in a colander.
4. Once the sauce has reduced and the noodles have drained, add the noodles & cilantro to the skillet and toss until everything is combined and coated in sauce. Top with sliced green onions and serve!
 

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https://www.budgetbytes.com/pork-peanut-dragon-noodles/#wprm-recipe-container-35818

INGREDIENTS

DRAGON SAUCE

1/4 cup chili garlic sauce
1/2 cup soy sauce
1/4 cup brown sugar

PORK AND NOODLES

1 lb. ground pork
6 oz. noodles
3 green onions, sliced
1/4 cup unsalted peanuts, chopped

INSTRUCTIONS

1. Combine the chili garlic sauce, soy sauce, and brown sugar in a bowl.
2. Add the ground pork to a skillet and cook over medium heat until it is fully browned*. Once browned, add the prepared dragon sauce and chopped peanuts. Allow the pork and peanuts to simmer in the sauce for another 5 minutes, or until the sauce has reduced by half.
3. While the pork is browning, begin boiling water for your noodles. Once boiling, add your noodles and cook according to the package directions. Drain the noodles in a colander.
4. Once the sauce has reduced and the noodles have drained, add the noodles to the skillet and toss until everything is combined and coated in sauce. Top with sliced green onions and serve!
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https://joyfoodsunshine.com/asian-chicken-lettuce-wraps/

Ingredients

• 1 lb ground chicken
• 1 TBS peanut oil
• ½ onion minced
• 1 cup red or green pepper diced
• 1 8 oz can water chestnuts drained and minced

For the Sauce:

• 3 TBS soy sauce*
• 3 TBS hoisin sauce**
• 1 TBS sesame oil
• 1 TBS rice vinegar
• 1 TBS peanut butter
• 1 TBS honey
• 2 tsp sweet chili sauce (Trader Joe’s!)
• ½ tsp garlic powder
• ¼ tsp powdered ginger

To serve

• ¼ cup peanuts crushed.
• Lettuce or your favorite Asian salad

Classic Meatloaf

https://www.thewholesomedish.com/the-best-classic-meatloaf/#wprm-recipe-container-7639


Ingredients
1 lb. 90% lean ground beef
1 cup dried bread crumbs
1/2 cup diced yellow onion
1/2 cup milk
1 large egg beaten
2 tbsp. ketchup
1 tbsp. Worcestershire sauce
1 tsp. dried parsley
1 tsp. salt
1/2 tsp. garlic powder
1/4 tsp. ground black pepper

For the Topping:
1/4 cup ketchup
2 tbsp. brown sugar
1 tbsp. vinegar

Instructions
Preheat oven to 350 degrees Fahrenheit.
In a large bowl, add the beef, bread crumbs, onion, milk, egg, 2 tablespoons ketchup, worcestershire sauce, parsley, salt, garlic powder, and pepper. Use your hands to mush and mix these ingredients together until well combined.*
Add the meat mixture to a loaf pan. Pat the meat down into an even layer.
In a small bowl, prepare the topping:
add 1/4 cup ketchup, the brown sugar, and vinegar.
Stir to combine. Pour the sauce on top of the meatloaf and spread it into an even layer.
Bake uncovered for 55 minutes.
Let the meatloaf rest for 8-10 minutes before serving (or it may fall apart).**

Notes
*Be sure to mix the meat really well.  This is a very moist meatloaf recipe so under mixing can cause the meatloaf to be too soft/mushy.
**I use two thin spatulas to remove the meatloaf from the pan and transfer it to a cutting board. You could also slice and serve the meatloaf directly from the loaf pan, or use parchment paper to line the pan for easy removal.

Slow cooker Italian sausage with sauce

https://www.allrecipes.com/recipe/70702/slow-cooker-sausage-with-sauce/?clickId=right%20rail0&internalSource=rr_feed_recipe_sb&referringId=73124%20referringContentType%3Drecipe

Ingredients
2 lbs fresh Italian sausage links
26 ounce jar spaghetti sauce
1 green bell pepper, seeded and sliced into strips
1 onion, sliced
(Or substitute frozen stir fry mix for the veggies)

Directions
Boil the sausages for 5-10 minutes to release excess grease
Place the Italian sausage links, spaghetti sauce, green pepper and onion into a slow cooker. Stir to coat everything in sauce.
Cover, and cook on Low for 6 hours. Serve on hoagie rolls or pasta with mozzarella or provolone

Keto stuffed bell peppers

Ingredients

1 red bell peppers
1 yellow bell peppers
2 green bell peppers
1.25 lbs ground beef, browned
1/4 onion, chopped
2 garlic cloves
1 10 ounce can Rotel
2 tbsp taco seasoning
2/3 cup beef broth
1/2 cup steamed riced cauliflower (I steam a 10 oz bag and use part of it)
1 1/2 cup Monterey Jack Cheese or Colby Monterey Jack

Instructions

Preheat oven to 350
Cut bell peppers in half horizontally and clean out the inside. Place face up on a greased 9x13 casserole dish and microwave for 5 minutes.
Add ground beef, chopped onion, and minced garlic to a skillet and cook until ground beef is browned. Drain.
Pop the steam bag of riced cauliflower in the microwave.
Add the Rotel, taco seasoning, beef broth, and 2/3 cup of riced cauliflower (save the rest for a different meal. You could add more, but my kids didn’t notice it was in the ground beef with this amount)
Bring taco mixture to a boil and simmer for 10 minutes uncovered on medium allowing the liquids to reduce and the sauce thickens. If the sauce hasn’t reduced after 10 minutes continue to simmer until it does.
Scoop the ground beef mixture into the bell peppers.
Sprinkle grated cheese on top.
Bake for 20 min in a 350-degree oven.

Almond flour muffins

From: https://www.wholesomeyum.com/recipes/keto-low-carb-paleo-blueberry-muffins-recipe-almond-flour/

INGREDIENTS

2 1/2 cup Blanched almond flour
1/2 cup Erythritol (or any granulated sweetener)
1 1/2 tsp Gluten-free baking powder
1/4 tsp Sea salt
1/3 cup Coconut oil (measured solid, then melted)
1/3 cup Unsweetened almond milk
3 large Eggs
1/2 tsp Vanilla extract
3/4 cup Blueberries

INSTRUCTIONS

Preheat the oven to 350 degrees F (177 degrees C). Line a muffin pan with 12 silicone or parchment paper muffin liners.
In a large bowl, stir together the almond flour, erythritol, baking powder and sea salt.
Mix in the melted coconut oil, almond milk, eggs, and vanilla extract. Fold in the blueberries.
Distribute the batter evenly among the muffin cups. Bake for about 20-25 minutes, until the top is golden and an inserted toothpick comes out clean.

Buffalo chicken meatballs

These came out dry and there was tooooo much celery even with 1lb chicken and 1lb 80/20 beef. Not sure I’ll make them again, I wanted to like them but it’s hard with ground chicken to cook it through without it getting dry. Might try replacing it with a pork/beef blend instead.

https://paleoleap.com/keto-buffalo-chicken-meatballs/

Ingredients

1 lb. ground chicken
1/2 lb. ground beef
1 egg, beaten
1 green onion, minced
1 celery stalk, minced
2 garlic cloves, minced
1/3 cup coconut flour
1 tsp. onion powder
1/2 tsp. paprika
3/4 cup buffalo wing sauce
Sea salt and black pepper to taste

Preparation

Preheat oven to 400 F.
In a bowl combine all ingredients, except the hot sauce, and season to taste.
Mix everything until well combined, add more coconut flour if the mixture is too runny.
Form small balls of about 1 inch in diameter and place on a parchment-lined baking sheet.
Cook in the oven 30 to 35 minutes, or until cooked through and no longer pink.
Gently toss the meatballs with the buffalo sauce, and heat another 4 to 5 minutes in the oven.
Serve with fresh celery sticks and homemade ranch sauce.

Crockpot Breakfast Casserole

Ingredients 

1 dozen eggs
1 cup milk
2 lbs of hash brown potatoes. (you can use frozen hash browns, just cook for 8-9 hours, instead of the 7-8)
1 lb of bacon or veggie Morning Star bacon– cooked, drained and cut into pieces. (feel free to substitute with your favorite breakfast meat..sausage, ham, etc)
1/2 cup onions – diced
3 cups cheddar cheese – shredded
1/4 teaspoon dry mustard
1/4 teaspoon garlic powder
1 tsp salt & 1/2 tsp of pepper (I am recommending an additional pinch of salt and pepper for each layer of hash browns)  

Directions: 

1. Beat 12 eggs until well blended.
2. Next, beat in milk and garlic powder, mustard, 1 tsp salt, and 1/2 tsp pepper. Set aside.
3. Layer potatoes (I suggest to season each potato layer to taste…..a small pinch of salt and pepper) and sprinkle 1/3 of the onions.

4. Next sprinkle 1/3 of the bacon.
5. Last but not least, top with 1 cup of cheese.
6. Repeat this layering 2 more times to have a total of 3 layers….ending with cheese.

7. Take your egg mixture and pour over layers. For refrigerated hash browns, cook for 6-7 hours on low. For frozen hash browns, cook for 7-8 hours on low or until eggs are set.

Overnight blueberry French toast

INGREDIENTS

French Toast:
12 slices Texas toast bread (white bread sliced thick)
8 ounces whipped cream cheese, approximately 
1 cup fresh blueberries maybe a handful more...
12 large eggs
1/3 cup maple syrup
2 cups whole milk

Syrup:
1 cup sugar
1 cup water
2 Tablespoons cornstarch
1 cup fresh blueberries

INSTRUCTIONS

Spray a 9x13-inch pan with nonstick cooking spray.
Arrange 1/2 of the bread cubes in the bottom of the pan.
Spread cream cheese and blueberries over the bread cubes.
Top with remaining bread cubes.
Mix together eggs, milk, and syrup. Pour over bread cubes.
Spray a big piece of tin foil with cooking spray and cover the and cover
pan with the foil, sprayed side down. Let chill in refrigerator overnight.
Bake covered with foil at 350 degrees F for 30 minutes. Remove the
foil and bake for another 30 minutes or until fluffy and golden.
For the syrup, cook water, sugar, and cornstarch in a saucepan over
medium heat until slightly thickened.
Stir in blueberries and simmer for 10 minutes.
Serve over french toast.

Crockpot Meatballs

https://www.spendwithpennies.com/crockpot-meatballs/

Ingredients

Meatballs

• 1.5 lbs lean ground beef
• 1/3 cup Italian bread crumbs or crushed pork rinds or almond flour
• 1/4 cup onion finely diced
• 1 teaspoon Italian seasoning
• 1 egg
• 1/4 cup fresh chopped parsley or 2 tsp dried parsley 
• 1/4 cup parmesan cheese

Sauce

• 24 oz pasta sauce
• 2 cloves garlic
• 14 oz diced tomatoes canned

Instructions

1. Spray slow cooker with cooking spray.
2. Combine all meatball ingredients in a a bowl. Using a tablespoon, form 24 meatballs. Place uncooked meatballs in the bottom of the slow cooker.
3. Combine all sauce ingredients in a large bowl. Pour over meatballs and cook on high for 3-4 hours.
4. Serve over pasta.

Peach blueberry kale smoothie

INGREDIENTS

• 1/2 cup almond milk (can substitute with milk or apple juice)
• 1/2 cup plain Kefir
• 1 cup chopped kale
• 1/2 frozen banana 
• 1/2 cup frozen blueberries 
• One fresh banana
• Half a ripe peach
• 1/2 cup plain full fat yogurt

Cilantro Chili Chicken Thighs - Sheet Pan with Roasted Veggies

This recipe is adapted from Celby Richoux's Bacon & Butter Ketogenic cookbook, available at www.ketoresource.org

Ingredients
2 lb boneless skinless chicken thighs, cut into strips
2 cup fresh cilantro, chopped
4 Tbsp olive oil
1/2 cup red chili paste
4 Tbsp soy sauce
4 cloves garlic, minced
2 tsp fresh ginger, minced
2 tsp onion powder
1/2 tsp black pepper

Veggies: green beans, mushrooms, bell peppers, onions, plus 1/4 c olive oil and 2 Tbsp minced garlic

Instructions
- Preheat oven to 400 degrees, and line a sheet pan with foil
- In a small bowl, mix together olive oil, chili paste, soy sauce, garlic, ginger, onion powder, and black pepper
- In a medium bowl, add chicken, another dash of olive oil, and seasoning mixture from above. Stir to coat well. Put in refrigerator for 15+ minutes to marinate
- In a large bowl add green beans and mushrooms (or whatever veggies you choose), 1/4 cup olive oil, and minced garlic. Season with salt & garlic/onion powder to taste. Stir well to coat evenly
- Spray baking sheet with cooking spray, then dump veggies on, and spread out to form one layer.
- Place marinated chicken on top.
- Bake at 400 degrees for 40 minutes or until chicken is cooked through (cooking time will depend on how thick you cut your chicken).

Optional: At the end, broil the sheet pan with chicken and veggies on high for 2-3 minutes to brown and crisp up the edges a bit. Watch closely.
Enjoy!

Creamy Beef Rotini

Ingredients

• 2 tablespoons olive oil
• 1 small yellow onion, diced (about a cup)
• 2 pounds lean ground beef
• 3 cloves garlic, minced
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 2 teaspoons kosher salt
• 1/2 teaspoon crushed red pepper
• 1/4 cup flour
• 1 (28- ounce) can tomato sauce
• 1 cup beef broth
• 1 pound Rotini pasta
• 1 cup heavy cream
• 2 cups grated sharp cheddar cheese
• optional – garnish with parsley (fresh or dried)

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Instructions

1. In a large, deep skillet heat the olive oil over medium heat. When the oil is hot, add in the diced onions and sauté for 5-6 minutes, until they begin to soften. Add in the ground beef to the skillet and break the meat apart. Cook until no pink remains. Drain excess grease and return the to heat.
2. With the heat still on medium, add in the garlic, basil, oregano, salt, red pepper, and flour. Cook for 1 minute, stirring constantly to coat.
3. Add in the tomato sauce and broth and stir to combine. Bring to a boil and simmer for 15 minutes.
4. While sauce is simmering, boil Rotini according to pasta directions. Drain.
5. Add the cream and pasta to the sauce, stirring to combine. Add in the cheese and stir until melted.

1. Garnish with parsley if desired and serve immediately.

https://cookiesandcups.com/creamy-beef-pasta-recipe/

Spaghetti squash pizza bowls

https://cookieandkate.com/spaghetti-squash-pizza-bowls-recipe/

INGREDIENTS

• 2 medium-to-large spaghetti squash (about 5.5 pounds total), or 3 small
• 4 teaspoons + 1 tablespoon extra-virgin olive oil, divided
• Salt
• Freshly ground black pepper
• 4 medium cloves garlic, pressed or minced
• 6 ounces (6 packed cups) baby spinach
• ⅔ cup (2 ounces) grated Parmesan cheese
• 2 cups marinara sauce (I used store-bought)
• 8 ounces (2 cups) grated part-skim mozzarella cheese
• Pepperoni

INSTRUCTIONS

1. To prepare the spaghetti squash, preheat the oven to 400 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy clean-up.
2. Use a very sharp chef’s knife to cut off the tip-top and very bottom ends of each spaghetti squash. Stand the squash upright on a stable surface and carefully slice through it from top to bottom to divide it in half. Repeat with the other squash.
3. Use a large spoon to scoop out the spaghetti squash seeds and discard them. Drizzle the insides of each squash half with 1 teaspoon olive oil and rub it all over the inside. Sprinkle salt and pepper lightly over the interiors of the squash, then place them cut-side down on the prepared baking sheet.
4. Bake for 40 to 60 minutes, until the cut sides are turning golden and the interiors are easily pierced through with a fork. Small squash will be done sooner than large squash, naturally! Leave the oven on for later.
5. Meanwhile, cook the spinach: In a large skillet over medium heat, warm 1 tablespoon olive oil. Add the garlic and sauté until fragrant, about 30 seconds to 1 minute. Add the spinach and cook, stirring often, until it’s wilted. Set aside.
6. Once the squash is done baking, fluff the interiors with a fork to make the insides spaghetti-like. Divide the spinach and Parmesan into the spaghetti squash and stir them into the squash. Season to taste with salt. Spread marinara sauce generously over each (feel free to eyeball this) and top with mozzarella. Add pepperoni.
7. Return the squash to the oven and bake for 20 minutes, or until the cheese is spotty brown. 

Red cabbage coleslaw

Super simple cold side dish for summer time. I leave out the raisins/cranberries and sugar, and often leave out the nuts too.

https://www.allrecipes.com/recipe/231542/red-cabbage-slaw/

Ingredients
1 small head red cabbage, thinly sliced and chopped
1/2 cup grated carrot (1-2 big ones, to your taste)
1/2 cup light mayonnaise
1/4 cup chopped walnuts (optional)
1 tablespoon milk, or more as needed
1 tablespoon apple cider vinegar

Mix everything together in a bowl and chill in the refrigerator, ideally for 4+ hours.

Pork chops with mustard sauce

https://cooking.nytimes.com/recipes/8490-pork-chops-with-dijon-sauce

INGREDIENTS

• 1 tablespoon butter
• 1 tablespoon vegetable oil
• 4 1 1/4-inch-thick center-cut rib or loin pork chops, bone in
•  Salt and freshly ground black pepper
• ¼ cup chopped green onions or shallots
• ½ cup dry white wine (or apple cider vinegar)
• ¾ cup chicken stock
• ½ cup heavy cream (or sour cream)
• 1 tablespoon Dijon mustard (or more to taste)
• 1 tablespoon chopped parsley (optional)

PREPARATION

1. Melt butter in the oil in a large deep skillet over high heat. Season chops with salt and pepper and add them, browning well, about 2 or 3 minutes a side, reducing the heat slightly if chops brown too quickly.
2. Remove chops to a platter and pour off most of the fat. Add green onions or shallots and cook over medium-high heat until softened, about 1 minute. Add wine and bring to a boil, scraping brown bits off the bottom. Stir in the stock and return chops to the pan. Bring the sauce to a simmer, cover and cook until chops are tender, about 15 to 20 minutes.
3. Remove the chops to a warm platter; cover with foil to keep warm. Raise the heat and boil pan juices to reduce by half, about 2 minutes. Add cream and boil 2 minutes more, until sauce reduces a bit and thickens. Remove from the heat and whisk in mustard and the parsley, if using. Taste and add more mustard if desired. Immediately spoon sauce over the chops and serve.

Shaved Zucchini Salad

https://www.epicurious.com/recipes/food/views/shaved-zucchini-salad-with-parmesan-pine-nuts-360251

INGREDIENTS

1. • 1/3 cup extra-virgin olive oil
   • 2 tablespoons fresh lemon juice
   • 1 teaspoon coarse kosher salt
   • 1/2 teaspoon freshly ground black pepper
   • 1/4 teaspoon dried crushed red pepper
   • 2 pounds medium zucchini, trimmed
   • 1/2 cup coarsely chopped fresh basil
   • 1/4 cup pine nuts, toasted
   • Small wedge of Parmesan cheese

PREPARATION

1. 1. Whisk oil, lemon juice, 1 teaspoon coarse salt, 1/2 teaspoon black pepper, and crushed red pepper in small bowl to blend. Set dressing aside.
   2. Using vegetable peeler or V-slicer and working from top to bottom of each zucchini, slice zucchini into ribbons (about 1/16 inch thick). Place ribbons in large bowl. Add basil and nuts, then dressing; toss to coat. Season to taste with salt and pepper. Using vegetable peeler, shave strips from Parmesan wedge over salad.