Healthy Tips

Taco fiesta bubble up casserole

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Taco fiesta bubble up casserole
8 points, 7sp or 6pp/serving (same on freestyle 7sp) 7SP on blue, green or purple
PREP TIME20 mins
COOK TIME50 mins
TOTAL TIME1 hr 10 mins
COURSEMain meals
SERVINGS6
INGREDIENTS
1 lb cooked extra lean ground beef
1 7.5 oz package pillsbury biscuits (10 biscuits to the pack, the ones In the 4 value pack, if you can’t find that size you can buy the bigger size and weigh it out)
1 package Taco seasoning, 30g
1 1/3 cup salsa
2 cup diced peppers I used red, orange and yellow
1 cup diced onion I used red onion
1 cup reduced fat shredded cheese I use a 3 cheese blend
Green onion
Fat free sour cream for topping optional
INSTRUCTIONS
Cook the ground beef in a pan on the stove, add the taco seasoning and simmer for a few minutes.
Preheat oven to 350F, spray a 9×13 casserole dish and set aside.
Mix the ground beef and salsa together in a bowl.
Cut up the peppers & onion, and then cut the biscuits into 6 pieces each.
Place half of the biscuit pieces in the bottom of the casserole dish, top with half of the meat mixture, half of the peppers and onions and half of the cheese. Repeat layers and finish with the chopped green onion on top.
Loosely cover with foil and bake in oven for 35 minutes, remove foil and continue baking for 15 minutes.Let cool for 5 minutes then cut into 6 servings. 8 personal points per serving, 7sp or 6 points plus. Top with a spoon of fat free sour cream (optional)
NOTES
Points- 8
Personal Points- 8
Smart Points- Blue/Green/Purple- 7
Points Plus- 6

Carnivore Sausage Gravy

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Ingredients:

  • 1 pound (450g) ground pork sausage (choose a fattier sausage for best flavor)

  • 4 ounces (½ block) cream cheese, cut into cubes

  • 1 cup heavy whipping cream

  • Salt and black pepper to taste (optional — sausage often has enough salt)

Instructions:

  1. Cook the sausage:

    • Heat a large skillet over medium heat.

    • Add the sausage and cook, breaking it apart with a spatula, until fully browned and cooked through (about 7-10 minutes).

    • Drain excess grease if desired, but leaving some fat will add flavor.

  2. Add cream cheese:

    • Reduce heat to low.

    • Add the cream cheese cubes directly into the skillet with the sausage.

    • Stir gently and continuously to soften and melt the cream cheese, combining it fully with the sausage.

  3. Add heavy cream:

    • Pour in 1 cup of heavy whipping cream.

    • Stir well to combine everything into a creamy mixture.

  4. Simmer and thicken:

    • Keep the heat low and cook, stirring occasionally, until the gravy thickens to your desired consistency (about 5-8 minutes).

    • If it gets too thick, you can add a little more cream or water to loosen it.

  5. Season:

    • Taste the gravy and add salt and pepper if needed (usually the sausage has enough salt).

  6. Serve:

    • Serve hot over cooked eggs, steak, or as a dipping sauce for carnivore bread or pork rinds.

Tips:

  • For extra flavor, you can use breakfast sausage with herbs and spices, or keep it plain for a pure carnivore experience.

  • Keep the heat low after adding cream cheese and cream to avoid curdling.

  • This gravy is great for meal prep and stores well in the fridge for 3-4 days.

Would you like me to suggest a full carnivore meal plan using this gravy? Or ideas on what to pair it with?

Deviled Egg Hamburgers Recipe (Carnivore-Friendly and Flavorful)

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These Deviled Egg Hamburgers are a fun, protein-packed twist on the classic burger. Combining the rich flavors of a juicy hamburger patty with the creamy goodness of deviled eggs, this recipe is perfect for carnivore enthusiasts looking to enjoy a flavorful, low-carb, high-fat meal. Whether you’re hosting a gathering or just craving something hearty and delicious, these deviled egg hamburgers will not disappoint.

Ingredients:

  • 4 large eggs (hard-boiled)
  • 1 lb ground beef (80/20 fat ratio, for juicy burgers)
  • 2 tbsp butter (grass-fed, for cooking)
  • 1/4 cup mayonnaise (preferably sugar-free and made with animal fats)
  • 1 tbsp Dijon mustard (optional, check ingredients for no carbs or sugar)
  • Salt and freshly cracked black pepper, to taste
  • 2 tbsp fresh chopped chives or parsley (optional, for garnish)
  • 4 small pieces of crispy bacon (optional, for topping)
  • 2 tbsp beef bone broth (optional, for extra flavor in patties)

Instructions:

  1. Prepare the Deviled Eggs: Boil the eggs by placing them in a pot of cold water. Bring to a boil, then reduce to a simmer for 10 minutes. Afterward, transfer the eggs to an ice bath to cool. Once cooled, peel the eggs, slice them in half, and carefully remove the yolks. Place the yolks in a bowl and mash them.
  2. Make the Deviled Egg Filling: To the mashed yolks, add the mayonnaise, Dijon mustard (if using), and a pinch of salt and pepper. Stir until smooth and creamy. Set aside.
  3. Form the Patties: In a bowl, season the ground beef with salt, pepper, and optional beef bone broth. Mix well and form 4 burger patties, about 1/2 inch thick.
  4. Cook the Patties: Heat a skillet over medium-high heat and melt 1 tablespoon of butter. Cook the patties for about 3-4 minutes per side, or until they reach your desired doneness.
  5. Assemble the Deviled Egg Hamburgers: Place a cooked burger patty on a plate. Spoon a generous amount of the deviled egg filling on top. Optionally, add crispy bacon and garnish with fresh herbs like chives or parsley for extra flavor.
  6. Serve: Enjoy your deviled egg hamburgers hot! These are perfect as a carnivore-friendly burger option without the bun, packed with protein and rich flavor.

This unique and delicious recipe will be your new favorite way to enjoy a burger with a creamy, indulgent twist!

Coconut Cream Pie

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A silky coconut custard filling in a buttery graham cracker crust, topped with fluffy whipped cream and toasted coconut — a tropical classic that’s creamy, light, and irresistible.

Prep Time: 25 minutes
Cook Time: 15 minutes
Chill Time: 4–6 hours
Total Time: ~5–6 hours
Servings: 8
Dietary: Vegetarian

Ingredients

For the crust:

  • Graham cracker crumbs (1 ½ cups)

  • Melted butter (⅓ cup)

  • Granulated sugar (¼ cup)

For the filling:

  • Whole milk (1 cup)

  • Coconut milk (1 cup)

  • Granulated sugar (⅔ cup)

  • Cornstarch (¼ cup)

  • Salt (¼ tsp)

  • Egg yolks (4 large)

  • Butter (1 tbsp)

  • Vanilla extract (1 tsp)

  • Sweetened shredded coconut (1 ½ cups)

For the topping:

  • Heavy whipping cream (1 cup)

  • Powdered sugar (2 tbsp)

  • Vanilla extract (½ tsp)

  • Toasted coconut (¼ cup)

Instructions

  1. Bake the crust: Preheat oven to 350°F (175°C). Combine graham cracker crumbs, melted butter, and sugar. Press evenly into a 9-inch pie plate. Bake for 10 minutes. Let cool completely.

  2. Make the custard: In a saucepan over medium heat, whisk together milk, coconut milk, sugar, cornstarch, and salt. In a separate bowl, lightly beat the egg yolks.

  3. Temper the yolks: Slowly pour ½ cup of the hot milk mixture into the yolks while whisking constantly. Return the yolk mixture to the saucepan.

  4. Cook & thicken: Continue whisking over medium heat until thickened and bubbling. Remove from heat and stir in butter, vanilla, and shredded coconut.

  5. Fill the crust: Pour custard into the cooled crust and smooth the surface. Cover with plastic wrap (press against the custard to prevent skin). Chill at least 4 hours, preferably overnight.

  6. Whip the topping: Beat heavy cream, powdered sugar, and vanilla until stiff peaks form. Spread over the chilled pie.

  7. Finish & serve: Sprinkle with toasted coconut. Slice and serve cold.

Quick Notes & Pro Tips

  • Extra coconut flavor: Replace more whole milk with coconut milk or coconut cream.

  • Firm crust: Press crumbs firmly and evenly into the pan for a solid base.

  • Yolk safety: Temper yolks slowly to prevent curdling.

  • Best texture: Chill overnight for perfect slicing and flavor melding.

Why You’ll Love It

This pie combines buttery crunch, creamy coconut custard, and airy whipped topping — it’s indulgent yet refreshing. The contrast of textures makes every bite feel like a treat.

Step-by-Step Cooking Guide

1. Graham Cracker Crust

  • Combine crumbs, butter, and sugar. Bake to set and let cool.

2. Coconut Custard Filling

  • Whisk, temper, thicken, then fold in shredded coconut for texture and flavor.

3. Whipped Topping

  • Beat cream until stiff peaks form and spread generously over the set custard.

Ingredient Details & Substitutions

  • Coconut milk: Use full-fat for richer custard.

  • Crust options: Swap graham crackers for shortbread cookies or a baked pastry crust.

  • Topping: Stabilize whipped cream with gelatin if making ahead for events.

Variations & Serving Suggestions

  • Tropical twist: Add crushed pineapple to the filling for a piña colada pie.

  • Chocolate lovers: Drizzle melted chocolate over the whipped cream for a decadent touch.

  • Mini pies: Prepare in individual tart shells for easy entertaining.

Storage & Make-Ahead

  • Refrigerate: Cover and store for up to 3 days.

  • Crust tip: If storing longer, bake the crust an extra 5 minutes for extra crispness.

  • Reheating crust: Pop individual slices into a 300°F (150°C) oven for 3 minutes to re-crisp the crust.

FAQs

Q: Can I make this ahead?
A: Yes — prepare the crust and filling a day ahead, then whip and add topping just before serving.

Q: Can I use a store-bought crust?
A: Absolutely — a pre-made graham cracker or pastry crust works.

Q: How do I keep whipped cream stable?
A: Add 1 tsp cornstarch or use stabilized whipped cream for longer-lasting topping.

Personal Note

This coconut cream pie is one of my go-to holiday desserts. It’s tropical yet cozy, light yet rich — a beautiful balance of flavors that makes it a showstopper at any gathering.

Your turn!
Tried this Coconut Cream Pie? Leave a review or tag me on social media — I’d love to see your creation!

Strawberry Pretzel Salad

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A classic layered dessert with a crunchy-salty pretzel crust, creamy cheesecake filling, and sweet strawberry gelatin topping — perfect for picnics, potlucks, and holidays.

Prep Time: 20 minutes
Cook Time: 10 minutes
Chill Time: 4–5 hours
Total Time: ~5 hours
Servings: 12–15
Dietary: Vegetarian (contains dairy)

Ingredients

For the crust:

  • Crushed pretzels (2 cups)

  • Melted butter (¾ cup)

  • Granulated sugar (3 tbsp)

For the filling:

  • Cream cheese (8 oz / 225 g), softened

  • Granulated sugar (¾ cup)

  • Whipped topping (1 tub / 8 oz, like Cool Whip), thawed

For the topping:

  • Boiling water (2 cups)

  • Strawberry gelatin (1 box / 6 oz)

  • Fresh strawberries (2 cups), sliced

Instructions

  1. Make the pretzel crust – Preheat oven to 350°F (175°C). Mix crushed pretzels, melted butter, and sugar. Press firmly into the bottom of a 9×13-inch baking dish. Bake for 10 minutes. Cool completely.

  2. Prepare the cream filling – Beat cream cheese and sugar until smooth. Gently fold in whipped topping. Spread evenly over the cooled crust, sealing all edges to prevent leaks. Refrigerate for 30 minutes.

  3. Make the gelatin layer – Dissolve gelatin in boiling water. Stir well until completely dissolved. Cool to room temperature.

  4. Add strawberries & assemble – Stir sliced strawberries into cooled gelatin. Carefully pour over the cream layer.

  5. Chill & serve – Refrigerate at least 4 hours (preferably overnight) until the gelatin is fully set. Slice and serve chilled.

Quick Notes & Pro Tips

  • Seal edges: Spread the cream layer fully to the edges to keep the gelatin from seeping through.

  • Pat berries dry: Remove excess moisture to avoid watery gelatin.

  • Cool the gelatin: Let it reach room temperature before pouring so it doesn’t melt the cream layer.

  • Crunchy crust: Press pretzels firmly and let them cool fully before adding the filling.

Why You’ll Love It

This Strawberry Pretzel Salad is a perfect mix of sweet, salty, creamy, and fruity. It’s refreshing, easy to assemble, and a nostalgic crowd-pleaser at summer BBQs, potlucks, or holiday dinners.

Step-by-Step Cooking Guide

1. Build the Pretzel Crust

  • Mix pretzels, butter, and sugar. Press into a 9×13 dish and bake. Cooling is key for a firm crust.

2. Add the Cream Layer

  • Blend cream cheese and sugar until smooth, then fold in whipped topping. Seal to the edges for a leak-proof layer.

3. Top with Gelatin & Berries

  • Dissolve gelatin, let it cool, and combine with sliced strawberries. Pour carefully over the cream layer.

Ingredient Details & Substitutions

  • Gelatin: Swap strawberry for raspberry or lime for fun flavor variations.

  • Crust: Replace pretzels with crushed graham crackers or vanilla wafers for a sweeter base.

  • Fruit: Use mixed berries or peaches for a creative twist.

Variations & Serving Suggestions

  • Festive version: Use different gelatin colors (red & green) for holiday gatherings.

  • Mini servings: Assemble in individual cups for parties.

  • Topping: Add a dollop of whipped cream before serving for extra indulgence.

Storage & Make-Ahead

  • Refrigerate: Cover tightly and store up to 3 days.

  • Make-ahead: Prepare crust and cream layer a day in advance; add gelatin layer the same day as serving.

  • Freezing: Not recommended (gelatin will lose texture).

FAQs

Q: Can I make this with frozen strawberries?
A: Yes — thaw and drain them well before adding to the gelatin.

Q: Can I use homemade whipped cream?
A: Yes, but stabilize it with a little powdered sugar or gelatin so it holds its shape.

Q: Why did my gelatin seep into the cream layer?
A: The cream layer wasn’t fully sealed to the crust or the gelatin was too warm when poured.

Personal Note

This is a family favorite at our summer barbecues — my grandmother’s go-to dessert that always disappears first. The salty pretzel crust with the creamy filling and bright berry topping is the perfect balance of flavors.

Your turn!
Tried this Strawberry Pretzel Salad? Leave a review or tag me on social media — I’d love to see your version!

Would you like me to create a “mini dessert cups” version (great for parties) or a no-bake version (for when you don’t want to turn on the oven)?

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Pecan Praline Dump Cake

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A rich, gooey, caramel-like pecan dessert layered with yellow cake mix and buttery praline flavor — this easy “dump-and-bake” cake is perfect for holidays or casual gatherings.

Prep Time: 10 minutes
Cook Time: 50–60 minutes
Total Time: ~1 hour 10 minutes
Servings: 12
Dietary: Kid-friendly, Make-ahead friendly

Ingredients

  • Chopped pecans (1 cup) – toasted for enhanced flavor

  • Sweetened condensed milk (1 can / 14 oz)

  • Light or dark corn syrup (1 cup)

  • Unsalted butter – melted (½ cup / 1 stick)

  • Pure vanilla extract (1 tsp)

  • Yellow cake mix (1 box / 15.25 oz) – dry, unprepared

  • Unsalted butter – cold, sliced thinly (½ cup / 1 stick)

  • Water (1 cup)

Instructions

  1. Preheat the oven: Set to 350°F (175°C). Grease a 9×13-inch baking dish.

  2. Layer pecans: Sprinkle chopped pecans evenly across the bottom of the dish.

  3. Pour wet ingredients: In order, pour condensed milk, corn syrup, melted butter, and vanilla evenly over the pecans. Do not stir.

  4. Add cake mix: Sprinkle dry cake mix evenly over the wet layer, gently spreading to cover. Do not stir.

  5. Dot with butter: Place cold butter slices evenly over the surface of the cake mix.

  6. Add water: Slowly and evenly pour 1 cup of water over the entire dish to help moisten the cake mix.

  7. Bake: Bake for 50–60 minutes, until the top is golden brown and bubbling around the edges.

  8. Cool & serve: Let cool for 10 minutes to set. Serve warm with vanilla ice cream or whipped cream.

Quick Notes & Pro Tips

  • Toasting pecans: Toast in a dry skillet for 3–5 minutes for a richer flavor.

  • Butter matters: Use real butter (not margarine) for best texture and taste.

  • Do not stir: Keeping layers distinct creates the gooey praline texture.

Why You’ll Love It

This cake gives you the best of both worlds: the rich, gooey texture of pecan pralines and the fluffy sweetness of yellow cake. Best of all, it comes together with almost no effort — no mixing bowls required!

Step-by-Step Cooking Guide

Layering the Base

  • Pecans first, then the “gooey” mix (condensed milk, corn syrup, melted butter, vanilla).

Adding the Cake Layer

  • Gently sprinkle cake mix to cover the top, then dot with butter slices to create a golden crust.

Baking to Perfection

  • Bake until golden brown and bubbling, letting the flavors meld into a praline-like filling.

Ingredient Details & Substitutions

  • Cake mix: Swap yellow cake for spice cake or butter pecan cake for seasonal flair.

  • Add-ins: Try chocolate chips, butterscotch chips, or sweetened coconut flakes for a flavor twist.

  • Corn syrup: Use dark for a deeper caramel flavor.

Variations & Serving Suggestions

  • Holiday twist: Add a pinch of cinnamon or nutmeg for a festive touch.

  • Serve it à la mode: Pair with vanilla ice cream or dollops of whipped cream.

  • Make it tropical: Add shredded coconut and a splash of rum extract to the wet layer.

Storage & Make-Ahead

  • Refrigerate: Store covered at room temperature for 2 days or refrigerate up to 5 days.

  • Make-ahead: Bake a day ahead; reheat in the oven at 300°F until warm.

  • Reheat: Microwave individual slices for 30–45 seconds for that fresh-from-the-oven feel.

FAQs

Q: Can I use a different nut?
A: Yes — walnuts or almonds work, though pecans give the most praline-like flavor.

Q: Can I make this without corn syrup?
A: Substitute with maple syrup or honey for a different flavor profile (texture may vary slightly).

Q: Can I halve the recipe?
A: Yes — use an 8×8-inch dish and reduce bake time by 10–15 minutes.

Personal Note

This is one of those “effortless showstopper” desserts I make for family gatherings — it feels like a praline cobbler meets cake, and it always disappears fast.

Your turn!
If you try this Pecan Praline Dump Cake, leave a review or tag me on social media — I’d love to see your creation!

Would you like me to make a “holiday version” (like a pecan pie + spice cake combo) or a “mini dessert version” (baked in ramekins for individual servings)?