Ingredients

 

 

 

Vegetable Base

 

 

 

3 medium zucchinis, sliced into thin rounds

 

 

 

1 tbsp olive oil (extra-virgin preferred)

 

½ tsp sea salt

 

 

 

¼ tsp black pepper

 

 

 

Pizza Layer

 

 

 

 

1 cup no-sugar-added marinara or pizza sauce

 

 

 

1½ cups shredded mozzarella cheese (or dairy-free mozzarella)

 

 

 

¼ cup grated Parmesan cheese (optional)

 

 

 

 

1 tsp dried oregano

 

 

 

½ tsp dried basil

 

 

 

½ tsp garlic powder

 

Optional Toppings

 

 

 

½ cup sliced mushrooms

 

 

 

¼ cup sliced black olives

 

 

 

½ cup bell peppers, thinly sliced

 

 

 

¼ cup red onion, thinly sliced

 

 

 

Fresh basil leaves (for garnish)

👩‍🍳 Instructions

 

 

 

Preheat oven to 375°F (190°C). Lightly grease an 8×8-inch baking dish.

 

 

 

Prep zucchini: Toss zucchini slices with olive oil, salt, and pepper.

 

 

 

Pre-bake zucchini: Arrange in a single layer on a baking sheet and bake for 10–12 minutes to release moisture.

 

(This prevents a watery casserole.)

 

 

 

Assemble casserole:

Spread a thin layer of marinara sauce on the bottom of the baking dish.

 

 

 

Add a layer of zucchini.

 

 

 

Sprinkle mozzarella, Parmesan, herbs, and optional toppings.

 

 

 

Repeat layers, finishing with cheese on top.

 

 

 

Bake uncovered for 20–25 minutes until bubbly and lightly golden.

Rest & serve: Let cool for 5–10 minutes before slicing. Garnish with fresh basil if desired.

 

 

 

🍽 Servings

 

 

 

Serves: 4

 

Serving size: About 1½ cups

 

 

 

Sub in a Tub (Italian Chopped Salad Style) – Full Recipe

All the flavors of an Italian sub, no bread needed 🥗🇮🇹 Perfect for low-carb days or a light, satisfying meal.

Ingredients

• 3 cups chopped romaine lettuce

• 1/2 cup cherry tomatoes, halved

• 1/2 cup sliced cucumber

• 1/4 cup thinly sliced red onion

• 1/3 cup sliced banana peppers

• 1/4 cup sliced black olives

• 1/2 cup chopped pepperoncini or mild pickled peppers

• 1/2 cup diced mozzarella or provolone cheese

• 1/4 cup grated Parmesan cheese

Protein (choose your favorites)

• 1/3 cup sliced salami, chopped

• 1/3 cup sliced pepperoni, chopped

• 1/3 cup sliced ham, chopped

• 1/3 cup sliced turkey or roast beef (optional)

Italian Dressing

• 3 tablespoons olive oil

• 2 tablespoons red wine vinegar

• 1 teaspoon Dijon mustard

• 1/2 teaspoon Italian seasoning

• 1/2 teaspoon dried oregano

• Salt and black pepper, to taste

Instructions

In a large bowl, add romaine lettuce, tomatoes, cucumber, red onion, banana peppers, olives, and pepperoncini.

Add all chopped meats and cheeses to the bowl.

In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, Italian seasoning, oregano, salt, and pepper.

Pour dressing over the salad and toss well until everything is evenly coated.

Taste and adjust seasoning if needed.

Finish with extra Parmesan or a drizzle of olive oil if desired.

Serving Tips

• Chill for 10 minutes before serving for best flavor

• Add avocado for extra creaminess

• Serve as a meal or side with grilled chicken or shrimp

No sugar! No flour! Healthy Banana Oatmeal Muffins

Ingredients

Makes 10–12 muffins

 

 

 

2 large ripe bananas (the spottier, the better)

 

 

 

2 cups rolled oats (old‑fashioned or quick oats)

 

 

 

2 large eggs

 

 

 

1/3 cup milk of choice (almond, oat, dairy, etc.)

 

 

 

1 teaspoon baking powder

1/2 teaspoon baking soda

 

 

 

1 teaspoon vanilla extract

 

 

 

1 teaspoon cinnamon (optional but recommended)

 

 

 

 

1/4 teaspoon salt

 

 

 

Optional Add‑Ins (choose 1–2)

 

 

 

1/4 cup chopped nuts (walnuts or almonds)

 

1/4 cup dark chocolate chips (no‑sugar if preferred)

 

 

 

2 tablespoons chia seeds or flaxseeds

 

 

 

1/4 cup blueberries or raisins

 

 

 

 

Instructions

 

 

 

Preheat oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it.

 

 

 

Blend the oats in a blender or food processor until they resemble coarse flour.Groceries

 

Add bananas, eggs, milk, vanilla, cinnamon, and salt to the blender. Blend until smooth.

 

 

 

Add baking powder and baking soda, then pulse briefly to combine.

 

 

 

Fold in any add‑ins by hand if using.

 

 

 

 

Divide batter evenly among muffin cups (about 3/4 full).

 

 

 

Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.

 

 

 

Cool for 5 minutes in the pan, then transfer to a wire rack.

 

Tips for Best Results

 

 

 

Use very ripe bananas for maximum natural sweetness.

 

 

 

Do not over‑blend after adding baking soda/powder—this keeps muffins light.

 

 

 

 

For extra moisture, add 1 tablespoon nut butter or coconut oil.

 

 

 

Want jumbo muffins? Bake 24–26 minutes.

Strawberry Banana & Citrus Smoothie.

 

Ingredients

1 cup fresh strawberries (hulled)

 

1 large banana (sliced, preferably frozen for extra thickness)

 

1/2 cup cherries (pitted)

 

1/2 cup fresh orange juice (approx. 1 large orange)

 

1/2 cup Greek yogurt or a milk of your choice (almond, oat, or dairy)

 

Optional: A drizzle of honey or maple syrup if you prefer it sweeter.

 

Optional: A few ice cubes if your fruit isn’t frozen.

Instructions

Prep the Fruit: Wash the strawberries and remove the green tops. Ensure your cherries are pitted to avoid any hard pieces in the blender.

 

Layer the Blender: To help your blender run smoothly, pour in the liquid (orange juice and yogurt/milk) first.

 

Add Solids: Add the banana slices, cherries, and strawberries on top of the liquid.

 

Blend: Start on a low speed and gradually increase to high. Blend for about 45–60 seconds until the texture is completely velvety and pink, just like the glass in your image.

 

Serve: Pour into a tall glass and enjoy immediately while chilled.

Pro-Tips for the Best Texture

For a thicker smoothie: Use frozen banana slices. This creates a “soft-serve” consistency without watering it down with ice.

 

The Citrus Kick: If you want more zest, you can add a tiny pinch of orange zest before blending.

Creamy Avocado & Banana Energy Smoothie

This recipe yields approximately one large serving

.Ingredients

1/2 Medium Avocado: Pitted and peeled (provides the creamy texture and healthy fats).

 

1 Frozen Banana: Sliced (frozen works best for a “milkshake” consistency).

 

1/4 Cup Whole Almonds: (as seen in the glass) or 1 tablespoon of almond butter.

 

1 Cup Liquid Base: Unsweetened almond milk, coconut water, or regular milk.

 

Optional Sweetener: 1 teaspoon of honey or a pitted date if you prefer it sweeter.

 

Optional Topping: A sprinkle of crushed walnuts or extra sliced almonds

Instructions

Prep the Fruit: If you haven’t already, slice your banana and scoop the avocado out of its skin.

 

Layer the Blender: Add the liquid base first (this helps the blender run smoothly), followed by the almonds, banana, and avocado.

 

Blend: Start on a low speed and gradually increase to high. Blend for about 45–60 seconds until the mixture is completely smooth and no almond bits remain.

Adjust Consistency: If the smoothie is too thick, add a splash more liquid. If you want it colder/thicker, add 2–3 ice cubes and blend again.

 

Serve: Pour into a glass and top with crushed nuts as shown in the photo.

 

Quick Nutrition Tip

This combination is excellent for long-lasting energy because the healthy fats from the avocado and almonds slow down the absorption of the natural sugars in the banana, preventing a “sugar crash” later.

🥤 Banana & Apple Silk Smoothie

Prep time: 5 minutes | Servings: 1 large glass

 

Ingredients

Category Ingredient Quantity

Fruit Ripe Banana (frozen is best for thickness) 1 large

Fruit Red Apple (peeled and chopped) ½ large

Base Greek Yogurt or Skyr (Plain or Vanilla) ½ cup

Liquid Milk of choice (Oat, Almond, or Dairy) ½ to ¾ cup

Sweetener Honey or Maple Syrup (Optional) 1 tsp

Spice Ground Cinnamon A tiny pinch

Garnish Extra Banana 3-4 thin slices

Instructions

Instructions

Prepare the Fruit: * Peel and slice the banana. (Pro tip: use a frozen banana to get that thick, soft-serve consistency seen in the image).

 

Peel the apple and remove the core. Chopping it into small chunks helps it blend smoothly without leaving grainy bits of skin.

 

Layer the Blender: * Add the liquid first, followed by the yogurt, then the fruit. This helps the blender blades catch the liquid and prevents “air pockets.”

 

Blend: * Start on a low speed and gradually increase to high. Blend for about 45–60 seconds until perfectly silky.

 

If it’s too thick: Add a splash more milk.

If it’s too thin: Add a few ice cubes or more frozen banana.

 

The “Visual” Touch: * To get the look in the photo, slice 3-4 very thin rounds of banana.

 

Press a few against the inside glass wall before pouring (the suction will hold them there).

 

Pour the smoothie in carefully, then float the remaining slices on top.

Quick Tips for the Best Result

The Apple: Since apples are fibrous, using a high-powered blender is key. If you don’t have one, you can use unsweetened applesauce (about 1/3 cup) instead of a fresh apple for an even smoother texture.

 

The Color: To keep the smoothie that bright, creamy beige color, add a tiny squeeze of lemon juice. This prevents the apple and banana from oxidizing (turning brown) if you don’t drink it immediately.

Hashbrown Casserole

Ingredients

30 oz frozen shredded hash brown potatoes thawed

2 tbsp olive oil

1 yellow onion diced

3 large garlic cloves minced

1/4 cup all purpose flour

2 cups whole milk (can use reduced fat if needed)

1 cup chicken stock

1 cup sour cream

8 oz shredded sharp cheddar cheese

1 1/2 tbsp minced parsley (can use dried parsley if needed)

salt

fresh cracked black pepper

1 cup shredded sharp cheddar cheese topping

How To Make Hashbrown Casserole

Preheat oven to 350 and grease a 9×13 casserole baking dish.

Preheat medium pot over medium heat on stove-top.

Add oil, heat it through and add onions. Saute onions until they start to brown.

Smash and mince garlic and add it to the onions. Stir and saute until fragrant.

Sprinkle flour over the onions and stir well. Stir for a few seconds and start slowly pouring in chicken stock, while stirring. Pour in milk after that while stirring as well.

 

Let the mixture heat through and start to thicken.

Stir in sour cream, cheese, salt, and pepper. Let the mixture cook and thicken as the cheese melts. Taste to make sure you have enough seasoning.

Stir in parsley.

 

Mix hash browns and cheese sauce in a large bowl and spread the mixture in the prepared casserole dish. Make sure it’s all spread evenly throughout.

Spread some more cheese on top and bake for 35-40 minutes, until casserole browned and bubbles around the edges.

Sausage Muffins with Bisquick – When you get sick of the same old breakfasts, this is a recipe that you really need to try. This is not your ordinary breakfast. This is one that is going to please and satisfy all those who try it. This recipe is going to give you some of the best muffins.

 

Ingredients

1 pound ground breakfast sausage, any flavor is good

1 cup Cheddar Cheese, shredded

4 large eggs

1 cup Bisquick Baking Mix

How to Make Sausage Muffins with Bisquick

FIRST STEP:

Brown the ground sausage in a skillet on the stove top. Drain any excess fat

 

Preheat the oven to 350*

 

In a large bowl combine the eggs, cheddar cheese and Bisquick Mix, whisk until combined well

 

Stir in the precooked sausage

 

SECOND STEP:

Grease 12 cups in a muffin pan

 

Fill the cups about ¾ of the way to the top

THIRD STEP:

Bake for 18 to 20 minutes

 

Enjoy!

 

Do I have to use Cheddar Cheese?

 

You could use any type of cheese you prefer. My family prefers Cheddar Cheese. Mozzarella, Swiss or Monterey Jack are all good choices.

Do these muffins need to cook longer?

 

The total baking time is 18 to 20 minutes. The sausage is cooked on the stove top prior to mixing in the batter.

 

How do I store these muffins?

 

These muffins can sit on the counter for a short amount of time. However it is best to keep these muffins in the refrigerator, in a tightly covered container or wrapped tightly with plastic. You can store the muffins for 3 to 4 days in the refrigerator.

 

Can these muffins be frozen?

You can wrap these tightly wrapped, or placed into a freezer safe container. They will last for up to 3 months in the freezer.

Chocolate pound cake is a rich, moist, and dense but tender loaf cake—a chocolatey perfection! It’s made with pantry staples, and it’s super speedy and easy to whip up (no electric mixer required here). I hope it will become a staple in your household as a perfect any day treat.

 

I love a slice of this pound cake with my beloved morning coffee. It also satisfies my after-dinner sweets craving. Recently, I poked a few (yes, just a few!) candles on top to celebrate my chocolate-loving mother’s birthday. I will be baking it over and over again.

 

Ingredients:

Nonstick cooking spray, for greasing the pan

1 teaspoon instant espresso powder

1 1/2 cups (326g) semisweet chocolate chips, divided

1/2 cup boiling water

1 cup (196g) dark brown sugar, tightly packed

2 sticks (226g) unsalted butter, melted

2 tablespoons vegetable oil

1 tablespoon vanilla extract

2 large eggs, at room temperature

1 1/4 cups (201g) all-purpose flour

1/3 cup (35g) unsweetened natural cocoa powder

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

 

Method:

Preheat the oven to 350°F:

Spray an 8 1/2 x 4 1/2-inch loaf pan with nonstick cooking spray. Line the pan with parchment paper, leaving a 2-inch overhang on two of the sides. Set it aside.

Melt the chocolate with espresso powder in boiling water:

Place the espresso powder and 3/4 cup (163g) chocolate chips in a large bowl. Pour in the boiling water and let it sit for 5 minutes. Then, whisk together until smooth.

 

Add the wet ingredients:

Whisk in the brown sugar, melted butter, vegetable oil, and vanilla until smooth. Add the eggs and whisk until fully combined.

 

Mix the dry ingredients:

Set a sifter or fine mesh sieve over a medium bowl. Add the flour, cocoa powder, baking soda, and salt, and sift. Whisk to combine.

 

Combine the wet and dry ingredients:

Use a rubber spatula to fold the flour mixture into the chocolate mixture until just combined.

 

Add chocolate chips:

Fold in the remaining 3/4 cup (163g) chocolate chips.

 

Bake the pound cake:

Scrape the batter into the prepared loaf pan. Bake until the loaf has risen and cracked a bit on the top, 65 to 75 minutes. A toothpick inserted into the center should come out with just a few moist crumbs, but no wet batter.

 

Cool and serve the pound cake:

Remove the pan from the oven and set it on a wire rack to cool for about 1 hour. Use the parchment sling to lift the loaf out. Slice and serve at room temperature.

You know those moments when you’re having friends over, and you need a crowd-pleasing dip that’s just a little bit over the top? Look no further. This Hot Sausage Beer Cheese Dip is the ultimate party dip—rich, cheesy, and with just the right amount of heat from the Italian sausage. I whipped this up last weekend for a game day gathering, and let me tell you, it disappeared before halftime. Whether you’re dipping tortilla chips, pretzels, or veggies, this dip will have everyone coming back for more!

 

Ingredients:

1 lb Italian sausage

1 cup beer

8 oz cream cheese, softened

1 cup shredded cheddar cheese

1/2 cup shredded mozzarella cheese

1/4 cup grated Parmesan cheese

1/2 cup milk

2 tablespoons flour

1 tablespoon Dijon mustard

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon salt

1/4 teaspoon black pepper

How to Make Hot Sausage Beer Cheese Dip:

Cook the Sausage: In a skillet over medium heat, cook the Italian sausage until browned and fully cooked. Break it into crumbles as it cooks. Once done, set the sausage aside.

Heat the Beer: In a large saucepan, pour in the beer and bring it to a simmer over medium heat. Gradually melt the softened cream cheese into the beer, stirring continuously until smooth.

Add Cheeses: Slowly add the shredded cheddar, mozzarella, and grated Parmesan cheeses to the saucepan, stirring constantly until all the cheese is melted and the mixture is smooth.

Combine Ingredients: Stir in the milk, flour, Dijon mustard, garlic powder, onion powder, salt, and black pepper. Continue to cook and stir until the dip is thickened and well combined.

Add Sausage: Add the cooked sausage to the cheese mixture and stir until the sausage is evenly distributed throughout the dip.

Serve: Transfer the dip to a serving dish and serve warm with tortilla chips, pretzels, or your favorite dipping items.

Notes

For a spicier kick, use hot Italian sausage or add a pinch of cayenne pepper to the cheese mixture.

This dip can be kept warm in a slow cooker for serving at parties.

Full recipe>>> These fritters are essentially a hybrid between a muffin and a donut. By baking them at a high temperature, you get those craggy, golden-brown edges that hold onto the glaze perfectly.

 

Prep time: 20 mins

 

Cook time: 15 mins

 

Servings: 12 fritters

 

Ingredients

The Fritters:

 

2 cups All-purpose flour

 

1/2 cup Granulated sugar

 

1 tbsp Baking powder

 

1/2 tsp Salt

 

2 tsp Ground cinnamon

 

1/4 tsp Nutmeg

 

2 large Eggs

 

3/4 cup Whole milk

 

2 tsp Vanilla extract

 

1/4 cup Unsalted butter (melted and cooled)

 

2 cups Granny Smith apples (peeled and finely chopped)

 

The Vanilla Glaze:

 

1 1/2 cups Powdered sugar

 

2-3 tbsp Milk or heavy cream

 

1/2 tsp Vanilla extract

 

Instructions

Prep: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.

 

Dry Ingredients: In a large bowl, whisk together flour, sugar, baking powder, salt, cinnamon, and nutmeg.

 

Wet Ingredients: In a separate bowl, whisk the eggs, milk, vanilla, and melted butter.

 

Combine: Gently fold the wet ingredients into the dry ingredients until just combined (don’t overmix!). Fold in the chopped apples.

 

Scoop: Drop 1/4-cup mounds of batter onto the prepared baking sheet, spacing them 2 inches apart. Use the back of the spoon to slightly flatten them so they aren’t too domed.

 

Bake: Bake for 12–15 minutes, or until the tops are golden and a toothpick comes out clean.

 

Glaze: While the fritters cool slightly, whisk the glaze ingredients together until smooth.

 

Finish: Dip the warm fritters into the glaze or drizzle it generously over the top. Let them sit for 5 minutes so the glaze sets.

 

Tips for Success

Apple Choice: Granny Smith or Honeycrisp work best because they hold their shape and provide a tart contrast to the sweet glaze.

 

Chop Small: Aim for 1/4-inch chunks. If the apple pieces are too big, the fritters might fall apart.

 

The “Dunk” Method: For that authentic bakery look, dunk the entire top of the fritter into the glaze bowl rather than just drizzling.

Mediterranean Veggie Orzo Salad with Feta & Pomegranate Seeds

Ingredients

For the Salad

• 1½ cups orzo pasta
• 1 cup cherry tomatoes, halved
• 1 medium cucumber, diced
• ½ red bell pepper, diced
• ¼ cup red onion, finely chopped
• ¼ cup Kalamata olives, sliced
• ½ cup crumbled feta cheese
• ¼ cup pomegranate seeds
• 2 tbsp fresh parsley, chopped

For the Dressing

• 3 tbsp olive oil
• 2 tbsp lemon juice
• 1 tsp Dijon mustard
• 1 tsp honey or maple Syrup
• 1 clove garlic, minced
• Salt and black pepper, to taste

Directions

Cook the Orzo

Bring a pot of salted water to a boil. Cook orzo according to package instructions until al dente. Drain and rinse under cold water to cool.

Prepare the Dressing

Whisk together olive oil, lemon juice, Dijon mustard, honey, garlic, salt, and pepper until emulsified.

Assemble the Salad

In a large bowl, combine cooled orzo, cherry tomatoes, cucumber, red bell pepper, red onion, olives, feta, pomegranate seeds, and parsley.

Dress the Salad

Pour dressing over the salad and toss gently to combine. Adjust seasoning if needed.

Serve

Chill for 10–15 minutes if desired, then serve. Garnish with extra parsley or feta if desired.

Nutritional Information (Approximate per serving, serves 4)

Calories: 360

Protein: 12 g

Carbohydrates: 38 g

Fat: 18 g

Fiber: 5 g

Golden Garlic Herb Chicken with Creamy Mashed Potatoes and Honey Butter Carrots

Ingredients

For the garlic herb chicken:

• 4 boneless, skinless chicken breasts or thighs
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• ½ teaspoon paprika
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 tablespoon unsalted butter

For the creamy mashed potatoes:

• 800 g potatoes, peeled and cubed
• 3 tablespoons unsalted butter
• ½ cup warm milk
• ½ teaspoon salt
• ¼ teaspoon black pepper

For the honey butter carrots:

• 3 cups carrots, peeled and sliced
• 2 tablespoons unsalted butter
• 1½ tablespoons honey
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• 1 tablespoon fresh parsley, chopped (optional)

Directions

Start with the mashed potatoes. Boil the potatoes in salted water for 15–20 minutes until fork-tender. Drain well.

Mash the potatoes with butter, warm milk, salt, and black pepper until smooth and creamy. Cover and keep warm.

Season the chicken on both sides with salt, black pepper, paprika, thyme, and rosemary.

Heat olive oil in a large skillet over medium heat. Add the chicken and cook for 5–6 minutes per side until golden brown and cooked through.

Add butter and minced garlic to the pan. Spoon the melted garlic butter over the chicken for 1–2 minutes until fragrant and glossy. Remove chicken from heat.

In a separate skillet, melt butter over medium heat. Add carrots, salt, and black pepper. Cook for 6–8 minutes until tender.

Drizzle honey over the carrots and toss to coat. Cook for another 2–3 minutes until glazed and slightly caramelized.

Assemble the plate with creamy mashed potatoes, golden garlic herb chicken, and honey butter carrots. Garnish with fresh parsley if desired. Serve warm.

Nutritional Information (Approximate, per serving)

Calories: 620

Protein: 38 g

Fat: 28 g

Carbohydrates: 52 g

Fiber: 7 g

Sugar: 12 g

Cheesy Spinach and Artichoke Pull-Apart Sourdough Bread

Ingredients

For the bread:

• 1 large round sourdough loaf
• 2 tablespoons olive oil or melted butter
• For the cheesy spinach artichoke filling:
• 1 cup cream cheese, softened
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 cup cooked spinach, finely chopped and well squeezed dry
• 1 cup artichoke hearts, drained and finely chopped
• 2 cloves garlic, minced
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ¼ teaspoon chili flakes (optional)

For topping:

• 2 tablespoons melted butter
• 1 tablespoon fresh parsley, finely chopped

Directions

Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper or foil.

Using a sharp knife, slice the sourdough loaf in a crosshatch pattern, making deep cuts but not slicing all the way through the bottom.

In a mixing bowl, combine cream cheese, mozzarella, Parmesan, spinach, artichokes, garlic, salt, black pepper, garlic powder, onion powder, and chili flakes. Mix until smooth and well combined.

Gently open the cuts in the sourdough bread and stuff the cheesy spinach and artichoke mixture evenly into all the cracks.

Brush the top of the bread with olive oil or melted butter to help it crisp and turn golden.

Wrap the stuffed bread loosely in foil and bake for 15 minutes.

Uncover and bake for an additional 10–15 minutes, until the cheese is melted, bubbly, and lightly golden on top.

Remove from the oven, drizzle with melted butter, and sprinkle with fresh parsley.

Serve warm and pull apart piece by piece for the ultimate cheesy experience.

Nutritional Information (Approximate, per serving)

Calories: 320

Protein: 11 g

Fat: 18 g

Carbohydrates: 28 g

Fiber: 3 g

Sugar: 2 g

Slow Cooker Garlic Herb Potatoes

These potatoes are the ultimate “set it and forget it” side dish—creamy on the inside, infused with aromatics, and easily finished with a crisp under the broiler.

• Prep time: 10 minutes

• Cook time: 4 hours

• Servings: 6

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Ingredients

• Potatoes: 2 lbs (900g) baby potatoes, halved (or Yukon Gold/Red potatoes cut into 1-2 inch chunks)

• Fat: 3 tbsp olive oil or melted butter

• Aromatics: 4 cloves garlic, minced

• Herbs: 1 tsp dried rosemary (or 1 tbsp fresh), 1 tsp dried thyme (or 1 tbsp fresh), 1 tsp dried parsley

• Seasoning: 1 tsp salt, ½ tsp black pepper, ¼ tsp paprika (optional)

• Garnish: ¼ cup grated Parmesan cheese and extra fresh parsley (optional)

---

Instructions

1. Prep: Wash and scrub the potatoes. Cut them into uniform 1–2 inch pieces to ensure they all finish cooking at the same time.

2. Season: In a large bowl (or directly in the slow cooker), toss the potatoes with the olive oil, minced garlic, rosemary, thyme, parsley, salt, pepper, and paprika until every piece is well-coated.

3. Slow Cook: Spread the potatoes in an even layer in the slow cooker. Cover and cook on High for 3–4 hours or Low for 5–6 hours until fork-tender.

   Pro Tip: Try to resist lifting the lid during the first few hours to keep the heat trapped!

4. Optional Crisp: If you prefer a bit of a golden crust, transfer the cooked potatoes to a baking sheet and broil for 3–5 minutes until the edges are crispy.

5. Serve: Toss with fresh parsley and a sprinkle of Parmesan cheese while hot.

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Variation Ideas

• Lemon Herb: Add a squeeze of fresh lemon juice and some zest just before serving.

• Spicy: Add a pinch of red chili flakes or cayenne to the seasoning mix.

• Loaded: Stir in crispy bacon bits and a dollop of sour cream at the table.

---

Storage & Reheating

• Store: Keep in an airtight container in the fridge for 3–4 days.

• Reheat: For the best texture, reheat in the oven at 350°F (175°C) for 10 minutes to maintain the edges, or use the microwave for a quick fix.

A creamy, rich, dessert-style dip that tastes just like classic cookie dough — without the sugar.

 

Recipe Card

Sugar-Free Chocolate Chip Cookie Dough Dip

A silky, indulgent cookie-dough–style dip made with cream cheese, tahini (or nut butter), and sugar-free chocolate chips. No baking required and ready in minutes.

 

Servings: 16 (2 tbsp each)

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: ~2 cups

Dietary: Sugar-Free • Low-Carb

Ingredients

8 oz cream cheese, room temperature

1 tsp vanilla extract

1 tsp vanilla liquid stevia (or preferred sweetener)

1/4 cup almond butter (or cashew butter, peanut butter)

1/2 tsp salt

1/2 cup butter, softened (or coconut oil for dairy-free)

1/2 cup sugar-free chocolate chips

Instructions

Blend the Base

Add room-temperature cream cheese to a stand mixer or mixing bowl. Beat until smooth.

Add Flavor

Mix in vanilla extract and liquid stevia. Blend until creamy.

Incorporate almond butter

Add almond butter and salt. Mix well until fully combined. Scrape down the sides as needed.

Add Butter

Beat in softened butter (or coconut oil) until the mixture becomes silky and fluffy.

Adjust the Sweetness

Taste and add a few extra drops of stevia if you prefer a sweeter dip.

Fold in Chocolate Chips

Stir in the sugar-free chocolate chips gently.

Chill & Serve

Transfer to an airtight container and refrigerate for at least 30 minutes for best texture.

Quick Notes

Keep refrigerated for up to 5 days.

For a firmer, scoopable dip, chill longer.

For a lighter texture, whip the butter before adding.

Brief Introduction

This Sugar-Free Chocolate Chip Cookie Dough Dip delivers the nostalgic flavor of classic raw cookie dough in a guilt-free, low-carb form. Made in just 10 minutes with simple ingredients, it’s the perfect high-satisfaction dessert dip for fruits, low-carb crackers, or straight from the spoon. Since it’s sugar-free and gluten-free, it fits easily into low-carb, diabetic-friendly, or keto lifestyles.

 

Step-by-Step Cooking Guide (With Detailed Notes)

1. Cream the Base

Beat cream cheese until smooth.

Tip: Cold cream cheese creates lumps. Room temperature works best.

 

2. Add Sweetness & Flavor

Blend in vanilla extract and stevia.

Tip: Stevia can vary in strength — start small and adjust.

3. Add Almond Butter

Mix in almond butter for richness and thickness.

 

4. Add the Butter

Blend until fluffy.

Troubleshooting:

If it separates, keep mixing — it will come together.

 

5. Fold in Chocolate Chips

Use a spatula to mix in sugar-free chocolate chips.

Tip: Mini chips mix more evenly than full-size ones.

6. Chill

Chill 30–60 minutes for best cookie-dough texture.

 

Ingredient Details & Substitutions

Cream Cheese

Provides structure and creaminess.

Sub: Dairy-free cream cheese works perfectly.

Sweetener

Vanilla liquid stevia keeps it smooth.

Sub options:

Monk fruit drops

2–3 tbsp powdered erythritol

1–2 tbsp allulose (adds softness)

Almond butter

Adds richness and slight nuttiness.

Sub options:

Cashew butter

Peanut butter

Sunflower seed butter (nut-free)

Butter / Coconut Oil

Butter gives a classic cookie-dough taste.

Use coconut oil for dairy-free or a firmer dip.

Sugar-Free Chocolate Chips

Use stevia or monk fruit sweetened chips.

Variations & Serving Suggestions

Flavor Variations

Peanut Butter Cookie Dough:

Replace tahini with peanut butter.

Double Chocolate:

Add 2 tbsp cocoa powder.

Brownie Batter Dip:

Add cocoa + crushed walnuts.

Birthday Cake Dip:

Add sugar-free sprinkles + 1/4 tsp almond extract.

Dietary Adaptations

Keto: Use allulose or monk fruit and coconut oil.

Dairy-Free: Use vegan cream cheese + coconut oil.

Nut-Free: Use tahini or sunflower seed butter.

How to Serve

Low-carb crackers

Apple slices

Strawberries

Celery sticks

On pancakes or low-carb waffles

As a dessert dip in party platters

Storage & Make-Ahead

Refrigeration

Store in an airtight container up to 5 days.

Freezing

Freeze up to 2 months.

Thaw in the fridge and mix before serving.

Make-Ahead

Prepare up to 24 hours early.

Flavor improves after chilling.

Nutrition (Approx. per 2 tbsp serving)

Calories: 120

Fat: 11g

Carbs: 2–3g net carbs

Protein: 1g

Sugar: 0g

 

(Values vary slightly based on chocolate chips and sweetener used.)

 

FAQ

Q: Can I make this without a mixer?

Yes, but cream cheese must be very soft. Mix with a sturdy spoon or whisk.

Q: My dip is too soft — what happened?

It likely needs more chilling time. Chill longer or add 1–2 tbsp almond flour to thicken.

 

Q: Can I use powdered sweetener instead of liquid?

Yes — use 2–3 tbsp and adjust to taste.

 

Q: Why tahini?

It creates a buttery, rich cookie dough flavor with fewer carbs than nut butter.

Optional Personal Note

This dip was created on a day when I wanted a “spoonable dessert” without baking or sugar — and I was shocked at how much it tastes like classic cookie dough. It’s become a reader favorite for quick gatherings, last-minute cravings, and kid-approved treats.

Hello everyone! Welcome to our food blog, your favorite place to find delicious recipes. Here you will find desserts, snacks, breakfast, appetizers, fresh salads. Let’s get started!

Meal Prep: Quick and Easy Pizza

Learn how to prepare for quick snack or dinner step-by-step recipes inspired by top online culinary schools. Whether you’re an aspiring chef or just love gourmet cooking at home, these professional recipe ideas are perfect for busy days and high-quality meals.

Recipe ingredients:

For the Dough:

1 cup (135 g / 4.7 oz) all-purpose flour/wheat flour

120 ml (4 fl oz / ½ cup) whole milk

1 tbsp butter

1 egg

½ tsp salt

½ tsp sugar

1 tsp baking powder

For the Topping:

Shredded mozzarella cheese

Tomato slices

Ham slices

Tomato sauce

Instructions:

Start by organizing all ingredients. In a mixing bowl, combine the egg, milk, salt, sugar, butter, and flour.

 

Mix well until the dough becomes smooth and lump-free. Then add the baking powder and mix again until fully incorporated.

 

Heat a non-stick skillet over low heat. Pour the batter into the skillet and spread it evenly.

Cover the skillet and cook on low heat for about 3-5 minutes, or until the bottom is lightly golden. Flip the dough carefully.

 

Add your pizza toppings: tomato sauce, cheese, ham, tomato slices, and sprinkle with oregano.

 

Cover again and let it cook for another 3-5 minutes, or until the cheese is melted and bubbly.

Extra Tip: Customize with your favorite toppings—like pepperoni, olives, or fresh basil—for a personal touch. Perfect for a quick dinner or an afternoon snack!