Easy Recipes

Slow Cooker Cabbage, Potatoes, and Smoked Sausage

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Ingredients:
½ head cabbage, cut into chunks
5-6 potatoes cut into chunks
1 lb smoked sausage, cut into pieces (such as Hillshire Farm)
Salt and pepper, to taste
Water, enough to fill the slow cooker halfway
Directions:
Prepare the Ingredients:
Cut the cabbage into large chunks and peel and chop the potatoes into similar-sized pieces.
Slice the smoked sausage into bite-sized rounds.
Assemble in the Slow Cooker:
Add the cabbage, potatoes, and smoked sausage to the slow cooker.
Season generously with salt and pepper.
Pour in enough water to fill the slow cooker about halfway, helping the vegetables cook evenly and stay tender.
Cook:
Cover and cook on high for about 4 hours or on low for about 6 hours, until the potatoes are fork-tender and everything is well cooked.
Serve:
Stir gently, taste and adjust seasoning if needed, and serve hot for a cozy, comforting meal.
Prep Time: 10 minutes | Cooking Time: 4-6 hours | Total Time: 4 hours 10 minutes (on high)
Servings: 4-6

Carnivore Crack Recipe

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Table of Contents

Carnivore Crack Recipe:

Ingredients:

  • 8 oz (225g) beef jerky (or your choice of other jerky like pork or turkey)

  • 8 oz (225g) cheese (cheddar or mozzarella work well)

  • 1 tablespoon butter or tallow (optional, for extra crispiness)

  • Salt (optional, to taste)

  • Pepper (optional, to taste)

  • Paprika (optional, for extra flavor)

Instructions:

  1. Preheat Oven: Preheat your oven to 375°F (190°C).

  2. Prepare the Meat: Cut your beef jerky (or other preferred jerky) into smaller bite-sized pieces. If your jerky is on the tough side, you may want to slice it thinly.

  3. Prepare the Cheese: Cut the cheese into small cubes or shred it, depending on your preference.

  4. Butter or Tallow: If you want extra crispy, flavorful bites, melt butter or tallow in a pan over medium heat.

  5. Layer Ingredients: On a baking sheet lined with parchment paper, arrange the beef jerky pieces, followed by a layer of cheese cubes or shreds. If you’ve melted butter/tallow, you can drizzle it over the top of the meat and cheese for extra flavor.

  6. Bake: Bake in the preheated oven for 8-10 minutes, or until the cheese is melted and bubbling and the jerky starts to crisp up.

  7. Add Seasonings: Once done, remove from the oven and sprinkle with optional seasonings like salt, pepper, and paprika for extra flavor.

  8. Serve and Enjoy: Let it cool for a few minutes, then break it into pieces and enjoy your homemade carnivore crack!

You can experiment with different types of jerky or add more cheese for extra richness. It’s a great snack for those on a carnivore or keto diet. Would you tweak this recipe to your liking?

Chili Relleno Casserole

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A hearty, cheesy twist on the classic stuffed pepper dish.

Ingredients

  • 1 lb ground beef

  • 1 small onion, finely chopped

  • 1 (16 oz) can refried beans

  • 8 whole roasted green chilies (Hatch preferred)

  • 2 cups grated Monterey Jack or white cheddar cheese (freshly grated recommended)

  • 8 corn tortillas, cut into strips

  • 4 large eggs

  • 1/4 cup all-purpose flour

  • 1 (12 oz) can evaporated milk

  • 1–2 tsp hot sauce (adjust to taste)

  • 1 tsp paprika

  • 1/2 tsp onion powder

  • 1 tsp salt

Instructions

1. Preheat oven

  • Set to 375°F (190°C). Grease a 9×13-inch baking dish.

2. Make the egg mixture

  • In a bowl, whisk together eggs, flour, evaporated milk, hot sauce, paprika, onion powder, and salt until smooth. Set aside.

3. Cook beef & beans

  • In a skillet, cook ground beef and onion over medium heat until browned (5–7 minutes).

  • Stir in refried beans and mix until combined.

4. Assemble casserole

  • Layer half of the tortilla strips in the baking dish.

  • Add half of the green chilies and cheese.

  • Repeat with the remaining tortillas, chilies, and cheese.

  • Pour egg mixture evenly over the layers.

  • Spoon beef & bean mixture on top and spread evenly.

  • Sprinkle the remaining cheese over the top.

5. Bake

  • Cover with foil and bake 45 minutes.

  • Uncover for the last 5 minutes to brown the top.

6. Rest & serve

  • Let casserole rest 10 minutes before slicing for clean servings.

Notes

  • Drain chilies well to avoid sogginess.

  • Freshly grated cheese melts best.

  • Tastes even better the next day as flavors meld.

  • Great for meal prep—reheats well.

If you’d like, I can also give you a Weight Watchers–friendly version of this that keeps the flavor but trims down the points while staying filling. That way, it can fit right into your WW meal lineup. Would you like me to do that?

Crock Pot Huli Huli Chicken

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Sweet, tangy, and tender Hawaiian-inspired chicken perfect for meal prep or family dinners.

Ingredients

  • 1 cup pineapple juice (unsweetened preferred)

  • 1/2 cup soy sauce (low sodium optional)

  • 1/3 cup brown sugar

  • 1/4 cup ketchup

  • 1 tbsp fresh ginger, grated

  • 3 cloves garlic, minced

  • 2 lbs boneless, skinless chicken thighs

  • 1 tbsp cornstarch

  • 2 tbsp water (for cornstarch slurry)

Instructions

1. Make the sauce

  • In a bowl, whisk together pineapple juice, soy sauce, brown sugar, ketchup, ginger, and garlic until smooth.

2. Cook the chicken

  • Place chicken thighs in the crock pot.

  • Pour sauce over the chicken, coating well.

  • Cover and cook on LOW for 5–7 hours, until fork-tender.

3. Thicken the sauce

  • Remove chicken and set aside.

  • In a small bowl, mix cornstarch with water to make a slurry.

  • Stir slurry into the sauce in the crock pot.

  • Turn heat to HIGH and cook 10–15 minutes, until thickened.

4. Serve

  • Shred chicken (optional) and return to the sauce.

  • Serve hot over rice, in buns, wraps, or lettuce cups.

Notes & Tips

  • 🌶 Spicy kick: Add chili flakes or hot sauce to the sauce.

  • 🔥 Extra smoky: Finish chicken under the broiler or on the grill for 2–3 minutes per side.

  • 🍍 Add-ins: Stir in pineapple chunks or bell peppers during the last hour of cooking.

  • 🐓 Can substitute chicken breasts or drumsticks (adjust cooking time).

Do you want me to also give you a Weight Watchers-friendly lightened version of this so it’s fewer points but keeps the same sweet Hawaiian flavor? That would fit in perfectly with your other WW recipes.

Mexican Rice Skillet

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One-pan cheesy beef and rice dish with classic Tex-Mex flavors.

Ingredients

  • 1 lb lean ground beef

  • 1 medium onion, finely chopped

  • 1 packet taco seasoning

  • 1 cup frozen corn kernels

  • 1 cup salsa (mild or spicy)

  • 1 cup uncooked long grain white rice

  • 2 cups chicken stock

  • 1 can (10 oz) Rotel tomatoes (diced tomatoes with green chilies)

  • 1 to 1½ cups shredded cheddar cheese

Instructions

1. Brown the beef

  • Heat a large, deep skillet over medium-high heat.

  • Add ground beef and cook until browned, breaking it apart.

  • Add chopped onions and cook until softened.

2. Season

  • Stir in taco seasoning and cook for 1 minute to bloom the spices.

3. Add rice & veggies

  • Stir in corn, salsa, uncooked rice, Rotel, and chicken stock.

4. Cook the rice

  • Bring mixture to a boil, then reduce heat to low.

  • Cover and simmer 15 minutes, or until rice is tender and liquid is mostly absorbed.

5. Add cheese

  • Sprinkle cheddar cheese evenly over the top.

  • Cover and let sit until melted and gooey.

6. Serve

  • Spoon into bowls and top with sour cream, avocado, tomatoes, cilantro, or pickled jalapeños as desired.

Notes & Tips

  • Use a skillet with high sides to prevent bubbling over.

  • Let it rest for 2–3 minutes before serving for a cleaner scoop.

  • Swap beef for ground turkey, chicken, or chorizo for variety.

  • Leftovers reheat well—add a splash of broth to bring back moisture.

Do you want me to also make a WW-friendly lighter version of this Mexican Rice Skillet so it’s fewer points? That would pair perfectly with your other WW recipes.

Blueberry Cheesecake Rolls

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Flaky crescent dough with creamy cheesecake filling and juicy blueberries.

Ingredients

  • 1 can crescent roll dough

  • 6 oz cream cheese, softened

  • ¼ cup granulated sugar

  • ½ tsp vanilla extract

  • ¾ cup blueberries (fresh or frozen)

  • 1 tsp lemon zest

  • Powdered sugar, for dusting

Instructions

1. Prep oven & pan

  • Preheat oven to 375°F (190°C).

  • Lightly grease or line a baking sheet with parchment paper.

2. Prepare dough

  • Unroll crescent roll dough.

  • Press seams together to form one solid sheet.

3. Make filling

  • In a medium bowl, mix cream cheese, granulated sugar, and vanilla extract until smooth and creamy.

4. Assemble

  • Spread cream cheese mixture evenly over the dough.

  • Sprinkle blueberries and lemon zest evenly on top.

5. Roll & slice

  • Carefully roll the dough into a log.

  • Slice into individual rolls (about 1-inch thick).

6. Bake

  • Arrange rolls on the prepared baking sheet.

  • Bake 15–20 minutes, until golden brown.

7. Finish & serve

  • Let cool slightly.

  • Dust with powdered sugar before serving.

Notes & Tips

  • Frozen blueberries should go in straight from the freezer to prevent juice bleeding.

  • If dough gets too soft, chill 10 minutes before slicing.

  • Can be assembled ahead and refrigerated overnight before baking.

  • Try adding a sprinkle of cinnamon sugar over the top for extra flavor.

If you’d like, I can also give you a strawberry cream cheese version of this recipe that works with the exact same method. Would you like me to write that out?

Air Fryer Cracker Barrel Chicken Tenderloins

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Juicy, flavorful, and ready in minutes!

Ingredients

  • 1 lb chicken tenderloins

  • ½ cup Italian dressing (zesty variety recommended)

  • 2 cloves garlic, minced

  • 2 tbsp honey

  • 2 tbsp fresh lime juice (or lemon juice for variation)

  • 1 tsp kosher salt

  • ½ tsp black pepper

Instructions

1. Make the marinade

  • In a large bowl, whisk together Italian dressing, garlic, honey, lime juice, salt, and pepper until fully combined.

2. Marinate chicken

  • Add chicken tenderloins to the bowl and toss well to coat.

  • Cover and refrigerate for 30 minutes to 1 hour.

3. Preheat the air fryer

  • Set to 400°F (200°C) and lightly spray the basket with olive oil spray.

4. Cook

  • Arrange marinated chicken tenderloins in a single layer in the basket.

  • Air fry for 10 minutes, flipping halfway through, until golden brown and internal temperature reaches 165°F (74°C).

5. Rest & serve

  • Remove from the air fryer and let rest for 2–3 minutes before serving.

Notes & Variations

  • For heat: Add cayenne pepper or a splash of sriracha to the marinade.

  • For smokiness: Mix in smoked paprika.

  • For extra crunch: Coat chicken in seasoned breadcrumbs or crushed cornflakes before air frying.

  • Always use a meat thermometer to prevent overcooking.

If you want, I can also give you a Copycat Cracker Barrel side dish list that pairs perfectly with these tenderloins so you can make a full restaurant-style meal at home. Would you like me to prepare that?

Rhubarb Cake with Butter Sauce

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Moist, tangy rhubarb cake with rich, creamy butter sauce.

Ingredients

Cake

  • 2 cups all-purpose flour

  • 1½ cups granulated sugar

  • 2 tsp baking powder

  • ½ tsp salt

  • 2 cups diced rhubarb (fresh or well-drained frozen)

  • 1 cup milk

  • ½ cup melted butter

Butter Sauce

  • ½ cup butter

  • 1 cup sugar

  • 1 cup heavy cream

Instructions

1. Prep the oven & pan

  • Preheat oven to 350°F (175°C).

  • Grease a 9×13-inch baking pan.

2. Make the cake batter

  • In a large bowl, whisk together flour, sugar, baking powder, and salt.

  • Fold in diced rhubarb.

  • Add milk and melted butter; stir until just combined (do not overmix).

3. Bake

  • Pour batter into the prepared pan and smooth the top.

  • Bake for ~45 minutes, or until a toothpick inserted in the center comes out clean.

4. Make the butter sauce

  • In a saucepan over medium heat, combine butter, sugar, and heavy cream.

  • Bring to a gentle boil, stirring often.

  • Boil for 1 minute, then remove from heat. Let cool slightly.

5. Serve

  • Let cake rest 10–15 minutes after baking before slicing.

  • Serve warm or at room temperature, generously drizzled with warm butter sauce.

Notes & Variations

  • If using frozen rhubarb, drain thoroughly to prevent excess moisture.

  • Add cinnamon, nutmeg, citrus zest, or berries for extra flavor.

  • Warm the butter sauce just before serving for the best texture.

If you’d like, I can also give you a small-batch version of this cake so you can make it in an 8×8 pan for fewer servings. That way, it’s perfect for a smaller household without leftovers. Would you like me to make that?

Chocolate Chip Cookie Dough Ice Cream Cake

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Creamy, cookie-filled, chocolate-drizzled frozen perfection!

Ingredients

  • 2 cups edible chocolate chip cookie dough (egg-free, with heat-treated flour)

  • 1½ quarts vanilla ice cream, softened

  • ½ cup chocolate syrup or fudge sauce

  • ⅓ cup mini chocolate chips

  • ¼ cup butter, melted (for crust binding)

  • Pinch of salt

  • Whipped cream (optional, for topping)

Instructions

1. Prepare the pan

  • Line a springform or cake pan with parchment paper, leaving overhang for easy removal.

2. Make the crust

  • In a bowl, mix 2/3 of the cookie dough with melted butter and salt.

  • Press evenly into the bottom of the pan.

  • Freeze for 10–15 minutes.

3. Soften ice cream

  • Let vanilla ice cream sit out for ~10 minutes until spreadable.

4. First layer

  • Spread half of the softened ice cream over the chilled crust.

  • Crumble some of the remaining cookie dough on top.

  • Drizzle with chocolate syrup.

5. Second layer

  • Spread the remaining ice cream on top.

  • Drizzle more chocolate syrup and sprinkle mini chocolate chips.

6. Freeze

  • Freeze for 4–6 hours (overnight is best) until fully set.

7. Serve

  • Remove from freezer 5–10 minutes before slicing.

  • Garnish with whipped cream, extra drizzle, and cookie dough bites if desired.

Notes & Tips

  • Use store-bought or homemade edible cookie dough (no raw eggs or untreated flour).

  • Lining the pan with parchment makes it much easier to slice and remove.

  • Try swapping in chocolate ice cream, peanut butter ice cream, or brownie batter ice cream for flavor twists.

If you’d like, I can also give you a Weight Watchers–friendly version of this recipe that’s lighter but still indulgent. Want me to?

Stuffed Bell Pepper Soup

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All the flavor of stuffed peppers, in a cozy bowl of soup!

Ingredients

  • 1 lb ground beef

  • 2 bell peppers (1 red, 1 green), diced

  • 1 medium onion, chopped

  • 3 cloves garlic, minced

  • 1 tbsp Cajun seasoning

  • ½ tsp black pepper

  • ¼ tsp red pepper flakes (adjust to taste)

  • 1 tbsp Worcestershire sauce

  • 1 can (14.5 oz) diced tomatoes

  • 1 can (15 oz) crushed tomatoes

  • 4 cups beef broth (low sodium preferred)

  • ¾ cup long-grain white rice

  • 1 cup shredded cheddar or Mexican blend cheese (for topping)

Instructions

1. Brown meat & veggies

  • In a large pot or Dutch oven, cook ground beef, onions, and bell peppers over medium heat.

  • Season with Cajun seasoning, black pepper, and red pepper flakes.

  • Stir occasionally until beef is browned and vegetables are soft.

2. Add garlic

  • Stir in minced garlic and cook for 2 minutes until fragrant.

  • Drain excess grease if needed.

3. Build the soup

  • Add diced tomatoes, crushed tomatoes, Worcestershire sauce, beef broth, and rice.

  • Stir to combine.

4. Simmer

  • Bring to a gentle boil, then reduce heat to low.

  • Cover and simmer 25–30 minutes, or until rice is tender.

5. Serve

  • Ladle into bowls and top with shredded cheese.

  • Enjoy hot.

Notes & Variations

  • Vegetarian: Use plant-based crumbles & vegetable broth.

  • Using cooked rice: Add during last 5 minutes of simmering.

  • Freezer-friendly: Cool completely before freezing.

  • Extra heat: Add jalapeños or more red pepper flakes.

  • Toppings: Sour cream, parsley, or green onions work great.

If you’d like, I can also convert this into a WW-friendly version with lower points by swapping the rice, cheese, and beef for lighter options. Would you like me to do that?

Deviled Egg Pasta Salad

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Creamy, tangy pasta salad inspired by deviled eggs—perfect for picnics and potlucks!

Ingredients

  • 6 hard-boiled eggs, yolks separated from whites

  • 8 oz small pasta (ditalini, elbow macaroni, or small penne)

  • ¾ cup mayonnaise (full-fat preferred)

  • 1 tbsp Dijon mustard

  • 1 tbsp vinegar or lemon juice

  • 1 clove garlic, minced or mashed

  • ½ tsp kosher salt (or to taste)

  • ½ tsp smoked paprika (+ extra for garnish)

  • ⅛ tsp cayenne pepper (optional)

  • ¼ cup red onion, finely chopped

  • ¼ cup green onions, sliced (+ more for garnish)

  • 4 strips cooked bacon, crumbled (optional)

Instructions

1. Cook the pasta

  • Boil in salted water until tender.

  • Drain and rinse under cold water to cool completely.

2. Prep the eggs

  • Peel and separate yolks from whites.

  • Press yolks through a mesh strainer into a large bowl for an extra-smooth texture.

  • Finely chop egg whites and set aside.

3. Make the dressing

  • To the yolks, whisk in mayonnaise, Dijon mustard, vinegar/lemon juice, garlic, salt, smoked paprika, and cayenne until creamy.

4. Assemble

  • Add cooled pasta to the dressing and toss until coated.

  • Gently fold in chopped egg whites, red onion, green onion, and bacon (if using).

5. Serve

  • Garnish with extra green onions and a sprinkle of paprika.

  • Serve immediately or chill for 30–60 minutes to let flavors meld.

Tips & Variations

  • Add chopped pickles, fresh dill, or chives for extra zing.

  • Omit bacon for a meat-free version.

  • Toss in diced celery, bell peppers, or peas for crunch.

  • Use vegan mayo and skip eggs for a plant-based alternative.

If you’d like, I can also give you a WW-friendly lightened-up version of this recipe so it’s lower in points without losing flavor. Would you like me to do that next?

Asiago Tortellini Alfredo with Grilled Chicken

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Creamy cheese tortellini baked in a rich Alfredo sauce, topped with grilled chicken and a golden Asiago breadcrumb crust.

Ingredients

Pasta & Chicken

  • 1 package refrigerated five cheese tortellini

  • 2 tbsp olive oil, divided

  • 1 tsp Italian herb seasoning

  • Salt & black pepper, to taste

  • 2 boneless, skinless chicken breast cutlets

Alfredo Sauce

  • 4 tbsp butter

  • 2 cloves fresh garlic, minced

  • ½ tsp garlic powder

  • 2 tbsp all-purpose flour

  • 1 cup whole milk

  • 1 cup heavy cream

  • 1 cup Parmesan cheese, grated

Topping

  • ½ cup seasoned bread crumbs

  • ½ cup Asiago cheese, grated

  • 2 tbsp fresh parsley, chopped (for garnish)

Instructions

1. Preheat & Cook Pasta

  • Preheat oven to 425°F (220°C).

  • Cook tortellini according to package directions, drain, and spread evenly in a 9×13-inch baking dish.

2. Season & Grill Chicken

  • In a small bowl, mix 1 tbsp olive oil, Italian seasoning, salt, and pepper.

  • Coat chicken cutlets in seasoning.

  • Grill over high heat (425–450°F) for 7–8 minutes per side or until internal temperature reaches 165°F.

  • Let rest, then slice.

3. Make Alfredo Sauce

  • In a saucepan over medium heat, melt butter.

  • Add minced garlic and garlic powder; sauté briefly.

  • Sprinkle in flour, whisk until smooth.

  • Gradually add milk and cream, whisking constantly.

  • Bring to a gentle boil, then reduce heat and simmer 2–3 minutes until thickened.

  • Stir in Parmesan until melted and smooth.

4. Assemble & Bake

  • Pour Alfredo sauce over tortellini in baking dish.

  • In a small bowl, combine breadcrumbs, Asiago, and remaining 1 tbsp olive oil.

  • Sprinkle evenly over tortellini.

  • Bake uncovered for 15 minutes, until bubbly and lightly golden.

5. Serve

  • Top baked tortellini with sliced grilled chicken.

  • Garnish with fresh parsley.

Notes & Tips

  • Cook pasta al dente to prevent overcooking during baking.

  • Grilling chicken over high heat locks in juices and adds smoky flavor.

  • Freshly grated cheeses melt creamier and have better flavor.

  • For extra veggies, add broccoli, spinach, or mushrooms before baking.

If you’d like, I can also create a one-pan stovetop version of this recipe so you can skip the oven entirely for busy nights. Would you like me to do that?

Taco Pinwheels

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Flaky puff pastry stuffed with seasoned beef, cheese, and zesty Rotel — perfect for appetizers or party snacks.

Ingredients

  • 1 lb ground beef

  • 1 small onion, diced

  • 2 cloves garlic, minced

  • 1 tsp chili powder

  • ½ tsp cumin

  • ½ tsp onion powder

  • ½ tsp paprika

  • ¼ tsp dried oregano

  • Salt & pepper, to taste

  • 1 can (10 oz) Rotel, drained

  • 1 sheet puff pastry, thawed

  • 1 cup shredded Mexican blend cheese

  • Optional garnishes: shredded lettuce, diced tomatoes, sour cream, salsa, guacamole, green onions, cilantro

Instructions

1. Preheat & Prep

  • Preheat oven to 375°F (190°C).

  • Lightly spray a baking sheet with nonstick cooking spray.

2. Make the Taco Filling

  • In a skillet over medium-high heat, cook ground beef until browned.

  • Add onion and garlic; cook until onion is softened.

  • Drain excess fat.

  • Stir in chili powder, cumin, onion powder, paprika, oregano, salt, and pepper.

  • Add Rotel and cook for 3–4 minutes. Remove from heat.

3. Assemble the Pinwheels

  • On a lightly floured surface, roll puff pastry into a rectangle (about 18 inches long).

  • Spread beef mixture evenly over pastry.

  • Sprinkle with cheese.

  • Starting from a long edge, roll pastry tightly and pinch to seal.

4. Slice & Bake

  • Using a serrated knife, slice into 1-inch pinwheels (wipe knife between cuts).

  • Arrange on prepared baking sheet, spacing apart.

  • Bake 10–12 minutes, or until golden brown.

5. Serve

  • Serve warm with optional garnishes like lettuce, tomatoes, sour cream, salsa, or guacamole.

Notes & Tips

  • Don’t overfill the pastry to prevent bursting.

  • Keep puff pastry slightly chilled for easier handling.

  • Can be assembled ahead and refrigerated for up to 24 hours before baking.

  • To freeze unbaked pinwheels: store in an airtight container; bake from frozen, adding 3–4 minutes to cook time.

If you’d like, I can also give you a spicy chicken version of these pinwheels so you have a fun variation for parties. Would you like me to add that?

Dr Pepper Ribs

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Tender, sticky, and perfectly glazed — slow-cooked then finished in the oven (or on the grill).

Ingredients

  • 3–4 lbs country-style pork ribs

  • 2 cans (12 oz each) Dr Pepper, divided

  • 1 ½ cups smoky & tangy BBQ sauce

  • 1 tsp liquid smoke

  • 1 tsp garlic powder

  • ½ tsp ground black pepper

Instructions

1. Slow Cook the Ribs

  • Place ribs in a slow cooker.

  • Pour in 1 can of Dr Pepper.

  • Cover and cook:

    • Low: 7 hours

    • High: 4 hours

  • Ribs should be tender and nearly falling apart.

2. Prepare for Glazing

  • Preheat oven to 400°F (200°C).

  • Line a baking sheet with foil and place a wire rack on top.

3. Make the Glaze

  • In a bowl, combine:

    • BBQ sauce

    • Liquid smoke

    • Garlic powder

    • Black pepper

    • Remaining can of Dr Pepper

  • Mix until smooth.

4. Glaze & Bake

  • Transfer ribs from slow cooker to the prepared rack.

  • Brush generously with glaze.

  • Bake 15 minutes, flip, glaze again, bake another 15 minutes until sticky and caramelized.

5. Serve

  • Serve hot with extra sauce on the side.

Notes & Tips

  • For extra heat: add a pinch of cayenne or chipotle powder to the sauce.

  • For more sweetness: drizzle in honey before baking.

  • For smoky flavor: finish ribs on a hot grill instead of in the oven for charred edges.

If you want, I can also give you a slow cooker + grill hybrid version of this recipe so you get maximum tenderness and smoky flavor. Would you like me to add that variation?

Banana Peanut Butter Pancakes

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WW-friendly • 1 Point per serving

Ingredients

  • 1 ripe banana, smashed (0 points)

  • 1 large egg (0 points)

  • 2 tablespoons PB2 (powdered peanut butter) (1 point)

  • 1 teaspoon cinnamon (adjust to taste) (0 points)

  • Handful of blueberries (0 points)

  • Cooking spray (Pam) (0 points)

Instructions

  1. In a bowl, mash the banana until smooth.

  2. Add egg, PB2, and cinnamon. Mix well until fully combined.

  3. Heat a non-stick skillet over medium heat and lightly coat with cooking spray.

  4. Pour batter into the skillet to form small pancakes. Sprinkle blueberries over each one.

  5. Cook 3–4 minutes on the first side, flip, then cook an additional 1–2 minutes until cooked through.

Serving Suggestions

  • Serve with Chobani Zero Sugar Greek Yogurt (1 point) for extra protein.

  • Add fresh fruit on the side (0 points).

  • Pair with a hard-boiled egg (0 points) for a more filling breakfast.

💡 Tips

  • Blueberries add a natural sweetness so you may not need syrup.

  • Great for meal prep—store leftovers in the fridge and reheat in the toaster oven or skillet.

  • You can swap blueberries for strawberries or raspberries for variety.

If you want, I can compile all your WW breakfast recipes so far into one beautifully designed printable guide so you’ll have them in one spot when meal planning. That way you can mix and match 0–2 point breakfasts all week without thinking. Would you like me to do that?

Zero Point Bean Salad + Avocado Egg Toast

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Perfect for busy work weeks—meal prep friendly, filling, and delicious!

Bean Salad (0 Points)

Ingredients

  • 1 can corn, rinsed and drained

  • 1 can pinto beans, rinsed and drained

  • 1 can black beans, rinsed and drained

  • 1 small can jalapeños, rinsed (adjust for spice preference)

  • 1 red onion, chopped

  • 1 orange bell pepper, diced

  • 1 yellow bell pepper, diced

Dressing

  • 2 tablespoons pickle juice

  • 2 tablespoons white vinegar

  • Salt & pepper, to taste

Instructions

  1. In a large mixing bowl, combine corn, pinto beans, black beans, jalapeños, onion, and peppers.

  2. In a small bowl, whisk together pickle juice, white vinegar, salt, and pepper.

  3. Pour dressing over the bean mixture and stir until evenly coated.

  4. Store in an airtight container in the fridge for up to 5 days.

💡 Tip: Great as a side dish, in lettuce wraps, or spooned over grilled chicken or fish.

Avocado Egg Toast (1 Point each)

Ingredients (per toast)

  • 1 slice Nature’s Own 100% Whole Wheat bread (1 point)

  • ¼ avocado, mashed

  • 1 hardboiled egg, sliced

  • Fresh garden tomato slices

  • Everything bagel seasoning, to taste

Instructions

  1. Toast bread until desired crispness.

  2. Spread mashed avocado evenly over toast.

  3. Top with sliced egg and tomato.

  4. Sprinkle with everything bagel seasoning.

💡 Tip: One slice is plenty for a filling, balanced plate when paired with the bean salad.

This one is a keeper—you could prep the salad on Sunday and be set for the whole week’s lunches.

If you’d like, I can make a pretty printable PDF “WW Teacher Meal Prep Favorites” with this and your other zero- or low-point recipes so you can just keep it in your lunch bag for quick reference. That way you’ll never be scrambling for ideas when school starts back.

Easy Italian Chicken, Potato & Green Bean Bake

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A no-fuss, family-friendly dinner with juicy chicken, tender potatoes, and savory green beans.

Ingredients

  • 2–3 chicken breasts, cubed

  • 3–5 small to medium potatoes, diced

  • 1½–2 cans green beans, drained (about 14.5 oz each)

  • 1 pkg dry Italian dressing mix

  • 1 stick butter, melted

Instructions

  1. Preheat Oven

    • Set oven to 350°F (175°C).

  2. Assemble the Dish

    • In a 9×13-inch baking dish, arrange cubed chicken, potatoes, and green beans in separate sections or mixed together.

  3. Season & Butter

    • Sprinkle the dry Italian dressing mix evenly over all the ingredients.

    • Drizzle melted butter over the top.

  4. Bake

    • Cover the dish with aluminum foil and bake for 1 hour 10 minutes, or until chicken is cooked through and potatoes are fork-tender.

  5. Serve

    • Remove foil and serve hot—warning: leftovers are unlikely!

💡 Tips

  • Swap the Italian dressing mix for ranch seasoning for a twist.

  • Try using baby potatoes for quicker prep.

  • Add carrots or onions for extra flavor.

If you want, I can now combine this with your other recipes into a clean, printable “WW-Friendly & Comfort Meals” collection so you’ve got everything ready in one place. That way you won’t lose track of your favorites.

Cottage Cheese Blueberry Bake

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A creamy, protein-packed breakfast or snack, perfectly balanced with tart blueberries and a hint of sweetness.

Ingredients

  • 1 cup cottage cheese

  • ½ cup rolled oats

  • ½ cup fresh blueberries

  • 2 eggs

  • ¼ cup honey or maple syrup

  • ½ tsp cinnamon

  • ¼ tsp vanilla essence

  • (Optional) sugar-free chocolate chips for topping

Instructions

  1. Preheat Oven

    • Set your oven to 350°F (175°C).

  2. Mix the Base

    • In a mixing bowl, combine cottage cheese, oats, eggs, honey (or maple syrup), cinnamon, and vanilla essence. Stir until well mixed.

  3. Add Blueberries

    • Gently fold in fresh blueberries, being careful not to crush them.

  4. Prepare to Bake

    • Pour mixture into a lightly greased baking dish.

    • Sprinkle sugar-free chocolate chips on top if using.

  5. Bake

    • Place in the oven and bake for 25–30 minutes or until the top is golden and set in the middle.

  6. Serve

    • Enjoy warm, or let it cool and store in the fridge for later.

💡 Tips

  • Swap blueberries for raspberries, blackberries, or chopped strawberries.

  • For extra protein, add a scoop of vanilla protein powder.

  • Keeps in the fridge for 3–4 days—perfect for meal prep.

Do you want me to also format all your WW breakfast recipes into a single, organized collection so they’re easy to print and track points? That way your whole set will look like a professional cookbook.

Stuffed Pepper Casserole

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A hearty, cheesy twist on the classic stuffed pepper—easy and perfect for family dinners.

Ingredients

  • 1 lb ground beef (or turkey)

  • 1 medium onion, chopped

  • 2 cloves garlic, minced

  • 2 cups cooked rice (white or brown)

  • 1 can (14.5 oz) diced tomatoes, undrained

  • 1 can (8 oz) tomato sauce

  • 1 cup bell peppers, chopped (mix of red, green, and yellow)

  • 1 tsp Italian seasoning

  • 1 tsp paprika

  • Salt and pepper, to taste

  • 1 ½ cups shredded cheese (cheddar or mozzarella)

  • Fresh parsley for garnish (optional)

Instructions

1. Cook the Meat

  • Preheat oven to 350°F (175°C).

  • In a large skillet over medium heat, cook ground beef and onion until beef is browned and onion is translucent.

  • Add garlic and cook for 1 more minute.

2. Combine Ingredients

  • Stir in rice, diced tomatoes (with juice), tomato sauce, bell peppers, Italian seasoning, paprika, salt, and pepper. Mix well.

3. Transfer to Baking Dish

  • Pour mixture into a greased 9×13-inch baking dish. Spread evenly.

4. Add Cheese

  • Sprinkle shredded cheese evenly over the top.

5. Bake

  • Cover with aluminum foil and bake for 25 minutes.

  • Remove foil and bake for another 10–15 minutes until cheese is bubbly and golden.

6. Serve

  • Let cool slightly before serving. Garnish with parsley if desired.

⏱ Prep Time: 15 minutes
🔥 Cook Time: 40 minutes
🍽 Servings: 6–8

Do you want me to also rework this Stuffed Pepper Casserole into a WW-friendly version with reduced points while keeping the flavor? That way it’ll match your other Weight Watchers recipes.

Crispy Roasted Cauliflower

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Golden, crunchy, and so flavorful—it might just beat meat!

Ingredients

  • 1 kg cauliflower, cut into florets

  • 100 g flour

  • 3 eggs, beaten

  • 150 g panko breadcrumbs

  • 1 clove garlic, minced

  • 5 tbsp olive oil

  • 1 tsp Italian herbs

  • Pepper, to taste

  • A squeeze of lemon juice

Instructions

  1. Preheat oven to 200°C (400°F).

  2. Wash and cut cauliflower into bite-sized florets.

  3. Prepare three bowls:

    • Bowl 1: Flour

    • Bowl 2: Beaten eggs

    • Bowl 3: Panko breadcrumbs mixed with minced garlic, Italian herbs, pepper, and olive oil.

  4. Coat each cauliflower floret in flour, then egg, then breadcrumb mixture.

  5. Place on a baking tray lined with parchment paper.

  6. Bake for 20–25 minutes, flipping halfway, until golden and crispy.

  7. Drizzle with lemon juice before serving.

Tips

  • For extra crunch, broil for the last 2–3 minutes.

  • Serve as a snack, side dish, or even in wraps and salads.

  • Try swapping Italian herbs for paprika or curry powder for a twist.

If you’d like, I can also add WW points and nutrition info for this one so it matches your other WW-friendly recipes. Would you like me to do that?

Butter Pecan Keto Ice Cream

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Indulge in the velvety richness and nutty flavors of Butter Pecan Keto Ice Cream, a guilt-free treat that won’t disrupt your low-carb lifestyle. Made with wholesome ingredients and no added sugars, this keto-friendly ice cream is the perfect way to satisfy your sweet cravings while keeping your carb intake in check. Creamy, buttery, and studded with toasted pecans, this homemade keto ice cream promises a delightful dessert experience that aligns with your dietary goals. So, let’s dive into the recipe and relish in the pleasure of this luscious and creamy butter pecan ice cream.

Servings: Makes approximately 8 servings

Ingredients:

  • 2 cups heavy cream
  • 1 cup unsweetened almond milk (or any other keto-friendly milk of choice)
  • 1/2 cup powdered erythritol or keto-friendly sweetener of choice
  • 4 large egg yolks
  • 2 teaspoons vanilla extract
  • 2 tablespoons unsalted butter
  • 1 cup pecans, roughly chopped
  • Pinch of salt

Instructions:

  1. In a medium saucepan, heat the heavy cream and unsweetened almond milk over medium heat until it begins to simmer. Do not let it boil.
  2. In a separate bowl, whisk the egg yolks and powdered erythritol until well combined.
  3. Slowly pour about 1/2 cup of the hot cream mixture into the egg yolk mixture, whisking continuously to temper the eggs and prevent curdling.
  4. Gradually pour the tempered egg mixture back into the saucepan with the remaining cream, whisking constantly.
  5. Continue to cook the mixture over medium heat, stirring frequently, until it thickens and coats the back of a spoon. This will create a custard-like base for the ice cream.
  6. Remove the saucepan from the heat and stir in the vanilla extract. Let the custard base cool to room temperature.
  7. In a separate skillet, melt the unsalted butter over medium heat. Add the chopped pecans and a pinch of salt, toasting the pecans until they become fragrant and slightly browned. Remove the skillet from the heat.
  8. Once the custard base has cooled, cover the bowl or transfer it to an airtight container and refrigerate it for at least 4 hours or preferably overnight.
  9. Once the custard is chilled and ready, churn it in an ice cream maker according to the manufacturer’s instructions. This will give the ice cream its creamy texture.
  10. During the last minute of churning, add the toasted pecans into the ice cream.
  11. Transfer the churned butter pecan keto ice cream to an airtight container and freeze it for an additional 2-3 hours or until it reaches the desired firmness.
Nutrition Facts per Serving (1/2 cup, approximate values):
  • Calories: 332
  • Total Fat: 32g
  • Saturated Fat: 15g
  • Cholesterol: 150mg
  • Sodium: 31mg
  • Total Carbohydrate: 4g
  • Dietary Fiber: 1g
  • Sugars: 1g
  • Protein: 5g

Cauliflower Potato Salad

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Mock potato salad made with all the same ingredients as a classic potato salad, except this version is perfect for low carb followers. Roast the cauliflower to enhance the nutty flavor and serve along with your favorite main dish.
Keyword: cauliflower potato salad, cauliflower salad, Low carb potato salad
Prep Time: 20minutes 
Cook Time: 15minutes 
Total Time: 35minutes 
Servings: 8 servings
Calories: 253kcal
Author: Sandra Shaffer

Ingredients

    • 6 cups cauliflower florets
    • 1 cup mayonnaise
    • 1 tablespoon prepared mustard
    • 1 teaspoon kosher salt
    • 1/4 teaspoon pepper
    • 2 tablespoons pickle relish
    • 4 hard boiled eggs chopped (reserve one for garnish)

Instructions

  • Clean and cut cauliflower into bite size florets.
  • Place cauliflower on a baking sheet and bake at 425°F degrees for 15 minutes, turning every 5 minutes. Remove from oven and cool.
  • Mix mayonnaise, mustard, salt, and pepper in a large bowl. Add cooled cauliflower and relish. Stir in 3 chopped eggs.
  • Cover dish and refrigerate for 2 hours.
  • Slice the remaining egg and top on salad before serving.

Notes

You’ll need on large cauliflower to yield 6 cups of florets.

The smaller the pieces the quicker the edges may brown. Keep an eye on the cauliflower while baking so they don’t get too toasted.

Nutrition

Serving: 1g | Calories: 253kcal | Carbohydrates: 6g | Protein: 5g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 19g | Cholesterol: 105mg | Sodium: 536mg | Fiber: 2g | Sugar: 3g

Disclaimer

Please note that the nutritional information provided are guidelines and may vary based on the brand of products used. For your specific nutritional goals use My Fitness Pal or Verywell Fit recipe calculators. All content within this site is not intended as medical diagnosis or treatment and should not be considered a substitute for professional medical expertise.

Carnivore Cake Recipe

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Table of Contents

Carnivore Cake Recipe:

If you’re craving a carnivore-friendly dessert or snack, this Carnivore Cake is a unique, protein-packed option made with only animal-based ingredients. Rich in beef, eggs, and butter, it’s simple, delicious, and aligns perfectly with the carnivore diet.

Ingredients:

  • 1/2 lb ground beef (80/20 blend for some fat)
  • 4 large eggs (preferably pastured)
  • 3 tbsp melted butter (cultured butter for a richer taste)
  • 2 tbsp beef tallow (optional, for extra fat and moisture)
  • 1/2 tsp sea salt (to taste)
  • 1/4 tsp baking soda (optional, helps give the cake lift)
  • 1 tsp vanilla extract (optional, adds a subtle sweetness, check for no sugar)
  • 1 tbsp heavy cream (optional, for extra moisture)

Instructions:

  1. Preheat the Oven:
    • Preheat your oven to 350°F (175°C). Grease a small cake pan (8-inch round or square) with butter or beef tallow to ensure easy removal.
  2. Prepare the Beef Mixture:
    • In a large bowl, combine the ground beef, eggs, melted butter, and beef tallow (if using).
    • Whisk well to break up the beef and fully incorporate it into the egg and fat mixture. The consistency should be a bit loose but not too runny.
  3. Add Flavoring and Rising Agents:
    • Stir in the sea salt, baking soda, and vanilla extract (if using). The baking soda helps the cake rise and gives it a slightly fluffier texture, but it’s optional.
    • If you’re using heavy cream, add it now to enhance the moisture content.
  4. Mix and Pour:
    • Mix everything thoroughly until the ingredients are evenly distributed. The batter will have a dense consistency due to the beef.
    • Pour the mixture into your prepared cake pan, smoothing the top with a spatula.
  5. Bake the Cake:
    • Place the cake pan in the preheated oven and bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
  6. Cool and Serve:
    • Allow the cake to cool for 5-10 minutes before removing it from the pan. Slice into pieces and serve immediately.

Optional Variations:

  • Topping: If you want to add extra richness, top the cake with a dollop of whipped cream or more melted butter.
  • Flavor: For a more savory version, you can add a pinch of garlic powder or freshly cracked black pepper.

Keto Blueberry Cobbler

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Keto Blueberry Cobbler is a delightful and low-carb dessert that showcases the natural sweetness of blueberries while keeping you in ketosis. This delicious cobbler features a juicy blueberry filling topped with a buttery and crumbly almond flour crust. It’s a perfect treat for those following a ketogenic diet or anyone looking for a healthier dessert option. Let’s dive into the recipe!

Recipe:

Ingredients: For the Filling:

  • 3 cups fresh or frozen blueberries
  • 2 tablespoons granulated sweetener (such as erythritol or stevia)
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract

For the Topping:

  • 1 cup almond flour
  • 1/4 cup granulated sweetener
  • 1/4 cup melted butter
  • 1/2 teaspoon cinnamon
  • Pinch of salt

Instructions:

  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, combine the blueberries, granulated sweetener, lemon juice, and vanilla extract. Stir well to coat the blueberries evenly with the sweetener and flavors.
  3. Transfer the blueberry filling to a greased baking dish or individual ramekins.
  4. In a separate bowl, combine the almond flour, granulated sweetener, melted butter, cinnamon, and salt. Mix until the ingredients form a crumbly texture.
  5. Sprinkle the topping evenly over the blueberry filling, covering it completely.
  6. Place the baking dish or ramekins in the preheated oven and bake for 25-30 minutes, or until the blueberry filling is bubbly, and the topping is golden brown.
  7. Remove from the oven and let it cool for a few minutes before serving.
  8. Serve the Keto Blueberry Cobbler warm as is or with a dollop of whipped cream or a scoop of low-carb vanilla ice cream, if desired.

Nutrition Facts (per serving):

  • Calories: Approximately 180
  • Fat: 15g
  • Protein: 4g
  • Total Carbohydrates: 10g
    • Dietary Fiber: 4g
    • Net Carbs: 6g

Servings: This recipe makes approximately 6

Keto Meatballs Stuffed Mushrooms

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Keto Meatballs Stuffed Mushrooms is a tasty low-carb appetizer that is ideal for anyone on a ketogenic or gluten-free diet. These meatballs are made from ground beef, almond flour, Parmesan cheese, and Italian spices and are filled in large mushroom caps. This dish is rich and loaded with savory flavors and has a pleasant texture. It is very easy and quick to make this dish, and it is perfect for hectic weeknights, meal prep, or party platters. This dish is filled with good fats and proteins and doesn’t ruin the keto diet without compromising the flavor. These Keto Meatballs Stuffed Mushrooms are so delicious and filling that we have this dish with fresh salad or even without anything.

STATS:

  • Serving size: 2 stuffed mushrooms
  • Cook time: Twenty-five mints.
  • Cuisine: American / Low-Carb
  • Total time: Forty mints.
  • Course: Appetizer / Snack / Main
  • Diet: Keto, Low Carb, Gluten-Free
  • Calories: 180 kcal
  • Serving: Makes 12 stuffed mushrooms
  • Prep time: Fifteen mints.

EQUIPMENT:

  • Baking sheet
  • Knife
  • Parchment paper
  • Chopping board

INGREDIENTS:

  • 12 white or cremini mushrooms
  • ½ lb. ground beef
  • ¼ cup almond flour
  • Quarter cup parmesan cheese
  • One huge egg
  • One Teaspoon Italian seasoning
  • ½ tsp. garlic powder
  • ½ tsp. onion powder
  • Salt & pepper
  • ¼ cup mozzarella
  • 1 tbsp. olive oil

INGREDIENTS NOTES:

MUSHROOMS:

  • We have to use large and firm mushrooms like white or cremini so that we can easily stuff the stuffing.

BEEF:

  • We have to use the 80/20 ground beef to make the juicy meatballs or we would also utilize the pork or turkey as well.

ALMOND FLOUR:

  • We have to use almond flour as the low-carb binder in place of breadcrumbs to make the keto-friendly dish.

PARMESAN CHEESE:

  • Parmesan cheese is added to this dish and it helps to keep meatballs together and it also adds the umami flavor.

LARGE EGGS:

  • We use the large eggs in this dish to keep the components by binding the ingredients.

HERBS:

  • We add the oregano and basil herbs to the dish as it adds the traditional Italian flavor to the meatballs.

ONION & GARLIC SEASONING:

  • We can add the onion & garlic seasoning to the dish as it prepares the dish more flavorful and delicious without the addition of additional carbs.

MOZZARELLA CHEESE:

  • Mozzarella cheese is added to make this dish cheese-rich.

OLIVE OIL:

  • Olive oil is used to roast the mushrooms and to also help to keep the mushrooms juicy.

INSTRUCTION:

  1. We can heat the oven at three-seventy-five degrees F.
  2. Then we can put parchment paper on a baking pan.
  3. We can cut the stems & clean the mushrooms then set aside the caps.
  4. Now we can add the meat, almond flour, onion seasoning, Parmesan, egg, seasoning, garlic seasoning, salt, and pepper powder and mix these components.
  5. We can make the 12 little meatballs with the mixture.
  6. Now we can add one meatball in one mushroom cap and put it in the tray.
  7. We can drizzle the olive oil on the mushrooms.
  8. Now we can put the mushrooms in the oven for twenty to twenty-five minutes or till the mushrooms get soft and the beef gets properly cooked.
  9. We can sprinkle the shredded cheese over the mushrooms in the last 5 minutes then serve warm.

SERVING IDEAS:

  • We would serve this dish with keto marinara sauce.
  • You would also sprinkle the parsley and basil leaves to make the dish bright & aromatic.
  • We would have the crispy green salad along with these mushrooms for the filling meal.
  • You would also have the cauliflower rice with the mushrooms to have them in the dinner.
  • We would also serve these mushrooms in the tray as a party appetizer.
  • We would also add some garlic butter to make this Keto Meatballs Stuffed Mushrooms richer.

TIPS:

  • We don’t have to fill the mushrooms too much otherwise it will spill during the cooking.
  • You could use the parchment paper to prevent the mushrooms from getting stuck.
  • We would also sprinkle red flakes to make the spicy meatballs.
  • You shouldn’t have to mix the meatballs too much otherwise they won’t remain juicy.

STORAGE INFORMATION:

FRIDGE:

  • We would put the remaining dish in an airtight container and preserve the dish for 3 days.

FREEZER:

  • We would preserve this dish for 2 months.

FAQs:

Is this dish low in carbs?

  • This dish is low in carbs and it just comprised of 2g net carbs and 14g proteins are present per portion of this dish.

Can I add a different variety of meat to this dish?

  • We can add chicken, sausages, or turkey to this dish to make the taste different.

Will I bake these mushrooms in air fryer?

  • We can make this dish in the air fryer and cook this dish at three-fifty degrees F for 15 minutes.

NUTRITIONAL INFORMATION:

Calories: 180 kcal
Total carbs: 3g
Fiber: 1g
Net carbs: 2g
Protein: 14g
Fat: 12g
Sodium: 280mg
Potassium: 320mg
Calcium: 80mg
Iron: 1.4mg
Vitamin A: 120IU
Serving size: 2 mushrooms