Ingredients:

• 4 burger patties
• 
  
• 4 jalapeno peppers
• 
  
• 8 slices of bacon
• 
  
• 4 hamburger buns
• 
  
• 4 oz cream cheese
• 
  
• 1 cup shredded cheddar cheese
• 
  
• 1/2 cup diced red onion
• 
  
• 1/4 cup diced fresh cilantro
• 
  
• 1 tsp garlic powder
• 
  
• Salt and pepper to taste
• 
  
• Cooking oil for grilling
• 
  

Instructions:

Warm up the grill over medium-high heat

To make the peppers less spicy, cut off the tops and take out the seeds and membranes

Cream cheese, cheddar cheese, red onion, cilantro, garlic powder, salt, and pepper should all be mixed together well in a bowl

Fill up each jalapeno pepper with the cheese mix

Use toothpicks to hold each stuffed jalapeno together while you wrap it in two slices of bacon

The jalapeno poppers wrapped in bacon should be grilled for about 10 to 15 minutes, turning them over every now and then, until the bacon is crispy and the peppers are soft

While the poppers are cooking, grill the burger patties until they're done the way you like them

For medium-rare, they usually need 4 to 5 minutes on each side

For a minute or two, toast the hamburger buns on the grill until they are just barely golden

Put a grilled patty on the bottom half of each bun to make the burgers

Place a jalapeno popper wrapped in bacon on top of each patty, and then cover with the top bun

Enjoy while hot!

Ingredients:

• 2 boneless, skinless chicken breasts
• 
  
• 4 slices of ciabatta bread
• 
  
• 1/2 cup basil pesto
• 
  
• 1 cup baby arugula
• 
  
• 1 tomato, sliced
• 
  
• 4 slices mozzarella cheese
• 
  
• 2 tablespoons olive oil
• 
  
• Salt and pepper to taste
• 
  

Instructions:

Preheat a grill or grill pan over medium-high heat

Season the chicken breasts with salt and pepper, then grill for 6-8 minutes per side until cooked through

While the chicken is grilling, brush olive oil on one side of each slice of ciabatta bread

Spread pesto on the other side of each slice

Once the chicken is cooked, remove from the grill and let it rest for a few minutes

Then slice it thinly

Assemble the sandwiches by layering the sliced chicken, tomato, mozzarella, and arugula on the pesto side of the ciabatta slices

Top with the remaining ciabatta slices, pesto side down

Heat a panini press or grill pan over medium heat

Place the assembled sandwiches on the panini press or grill pan and cook for 3-4 minutes, until the bread is golden brown and the cheese is melted

Serve hot and enjoy!

Ingredients:

• 1 medium head cauliflower, grated into rice-like texture
• 
  
• 2 tablespoons olive oil
• 
  
• 1 teaspoon garlic powder
• 
  
• 1 teaspoon onion powder
• 
  
• 1/2 teaspoon paprika
• 
  
• Salt and pepper to taste
• 
  

Instructions:

Warm the oven up to 425F 220C

Smooth out the cauliflower rice on a baking sheet that has been lined with parchment paper

Sprinkle garlic powder, onion powder, paprika, salt, and pepper on top of the cauliflower rice after adding the olive oil

Mix everything together until the oil and seasonings are well mixed into the cauliflower rice

Put the cauliflower in an oven that has already been heated and roast it for 20 to 25 minutes, stirring it every so often, until it is soft and lightly browned

Serve hot as a side dish or as a base for other recipes that are low-carb

Ingredients:

• 1 lb ground beef
• 
  
• 1 packet taco seasoning mix
• 
  
• 1/2 cup water
• 
  
• 1 can 8 oz refrigerated crescent dinner rolls
• 
  
• 1 cup shredded cheddar cheese
• 
  
• 1 cup diced tomatoes
• 
  
• 1/2 cup diced onions
• 
  
• 1/2 cup diced green bell pepper
• 
  
• 1/4 cup sliced black olives
• 
  
• Sour cream and salsa for serving optional
• 
  

Instructions:

Turn on your oven and heat it up to 375F 190C

Over medium-low heat, cook the ground beef in a large skillet until it's browned and done

Get rid of any extra fat

Add the water and taco seasoning mix, and stir them in

Simmer for a few minutes, until the mixture gets thick

Take it off the heat

On a baking sheet, unroll the crescent roll dough and cut it into 8 triangles

Spread some of the taco meat mixture on the wide end of each triangle shape

Add some chopped cheddar cheese on top of the taco meat

Cover the cheese with small pieces of tomato, onion, green bell pepper, and black olives

To make a calzone, fold the pointed ends of the crescent rolls over the filling and tuck them under

The crescent rolls should be baked in a hot oven for 12 to 15 minutes, or until they turn golden brown

If you want, you can serve the Taco Crescent Calzones hot with sour cream and salsa

Ingredients:

• 200g fresh raspberries
• 
  
• A handful of fresh mint leaves
• 
  
• Zest of 1 lime
• 
  
• 100g white chocolate, chopped
• 
  
• 1 sheet of ready-rolled shortcrust pastry
• 
  
• 200ml double cream
• 
  
• 1 teaspoon vanilla extract
• 
  
• 2 eggs
• 
  
• 2 tablespoons granulated sugar
• 
  

Instructions:

Warm the oven up to 350F 182C

Line a tart pan with the shortcrust pastry

Cut off any extra, and use a fork to make holes in the bottom

Put it in the fridge for 15 minutes

Put parchment paper around the edges of the dough and fill it with baking beans

First, blind bake for 15 minutes

Then, take out the parchment paper and beans and bake for another 5 minutes, until golden

Wait for it to cool down

On the other hand, heat the cream in a saucepan over medium-low heat until it just starts to bubble

Take it off the heat and stir in the chopped white chocolate until it's smooth

Let it cool down a bit

Mix the eggs, sugar, and vanilla extract in a different bowl with a whisk until the mixture is pale and creamy

Slowly add the white chocolate mixture to the egg mixture while whisking all the time

Place raspberries, mint leaves that have been torn, and lime zest on top of the cooled pastry case

The white chocolate mix should be poured over the raspberries, mint, and lime zest

Put it in the oven for 25 to 30 minutes, or until the filling is almost set but still has a little give in the middle

Let it cool all the way down before serving

Ingredients:

• 1 can 15 oz white beans, drained and rinsed
• 
  
• 2 fresh artichoke hearts, steamed and chopped
• 
  
• 2 cloves garlic, minced
• 
  
• 1 tablespoon lemon juice
• 
  
• 1/2 teaspoon black pepper
• 
  
• Salt to taste
• 
  
• 2 tablespoons olive oil
• 
  
• 2 tablespoons chopped fresh parsley, for garnish
• 
  

Instructions:

Put the artichoke hearts, garlic, lemon juice, black pepper, and salt in a food processor and chop them up

Scrape down the sides as needed as you process until smooth

Add the olive oil slowly while the food processor is running until everything is well mixed and creamy

Check the seasoning and make changes if needed

Put the dip in a bowl, top it with chopped parsley, and serve it with your favorite crackers or vegetable sticks

Ingredients:

• 1 tbsp olive oil
• 
  
• 1 medium onion, diced
• 
  
• 2 cloves garlic, minced
• 
  
• 2 cups cooked black-eyed peas
• 
  
• 1 cup diced green chilies
• 
  
• 2 cups vegetable broth
• 
  
• 1 tsp ground cumin
• 
  
• 1/2 tsp dried oregano
• 
  
• Salt and pepper to taste
• 
  
• 1/4 cup chopped cilantro, for garnish
• 
  
• Lime wedges, for serving
• 
  

Instructions:

Put olive oil in a big pot and heat it over medium-low heat

Put in the minced garlic and diced onion and saut until the onion is soft

Add the diced green chilies and cooked black-eyed peas

Add ground cumin, dried oregano, salt, and pepper, then pour in the vegetable broth

Bring it down to a low heat and cook for 20 minutes

Serve hot with lime wedges and chopped cilantro on top

Ingredients:

• 4 hoagie rolls
• 
  
• 8 slices of provolone cheese
• 
  
• 8 slices of Genoa salami
• 
  
• 8 slices of ham
• 
  
• 8 slices of pepperoni
• 
  
• 1/2 cup sliced black olives
• 
  
• 1/2 cup sliced pepperoncini peppers
• 
  
• 1/2 cup sliced red onions
• 
  
• 1/2 cup shredded lettuce
• 
  
• 1/2 cup sliced tomatoes
• 
  
• 1/4 cup olive oil
• 
  
• 2 tablespoons red wine vinegar
• 
  
• 1 teaspoon dried oregano
• 
  
• Salt and pepper to taste
• 
  

Instructions:

Start by heating the oven to 350F 175C

Cut the hoagie rolls in half across the middle, but don't go all the way through

Put two slices of provolone cheese, two slices of Genoa salami, two slices of ham, and two slices of pepperoni on top of each roll

Set the meat on a plate and top it with black olives, pepperoncini peppers, red onions, shredded lettuce, and sliced tomatoes

Salt and pepper should be mixed with olive oil, red wine vinegar, dried oregano, and red wine vinegar in a small bowl

Spread the dressing on top of the sandwich ingredients

Put a lot of aluminum foil around each sandwich

After heating the oven, put the wrapped sandwiches on a baking sheet and bake for 10 to 15 minutes, or until the cheese melts and the sandwiches are warm all the way through

Open the sandwiches up and serve them hot

Ingredients:

• 2 cups lemon sandwich cookies, crushed
• 
  
• 1 cup powdered sugar
• 
  
• 1/2 cup cream cheese, softened
• 
  
• 1 teaspoon lemon zest
• 
  
• 1 teaspoon lemon juice
• 
  
• 1/2 teaspoon vanilla extract
• 
  
• 1/4 cup white chocolate chips
• 
  
• 1 teaspoon coconut oil
• 
  
• Yellow food coloring optional
• 
  
• 1/4 cup sprinkles for decorating
• 
  

Instructions:

Crush the lemon sandwich cookies and mix them with powdered sugar in a bowl

The cream cheese should be softened

The lemon juice, zest, and vanilla extract should then be added

Mix the ingredients together well until they are all mixed together and the mixture looks like dough

If you want, you can add a few drops of yellow food coloring and mix the mixture until the color is spread out evenly

Make truffle-sized balls out of the dough and put them on a baking sheet that has been lined with parchment paper

Put the truffle balls in the fridge for 20 to 30 minutes to make them firm

In a bowl that can go in the microwave, melt the coconut oil and white chocolate chips for 20 seconds at a time, stirring after each time

Do this until the mixture is smooth and fully melted

Let any extra white chocolate drip off as you dip each chilled truffle ball in it

Put the truffles back on the baking sheet lined with parchment paper and decorate them with sprinkles right away, before the chocolate sets

Usually, it takes about 20 minutes for the chocolate to set completely after putting the truffles back in the fridge

The lemon cookie truffles are ready to eat once the chocolate has set

Put any leftovers in a container that won't let air in and put it in the fridge

Ingredients:

• 2 boneless, skinless chicken breasts
• 
  
• 1 cup quinoa
• 
  
• 1 cup orzo pasta
• 
  
• 4 cups mixed salad greens
• 
  
• 1 cucumber, diced
• 
  
• 1 bell pepper, diced
• 
  
• 1/2 cup cherry tomatoes, halved
• 
  
• 1/4 cup red onion, thinly sliced
• 
  
• 1/4 cup feta cheese, crumbled
• 
  
• 1/4 cup balsamic vinaigrette dressing
• 
  
• Salt and pepper to taste
• 
  
• 2 tablespoons olive oil
• 
  

Instructions:

Preheat grill to medium-high heat

Season chicken breasts with salt, pepper, and olive oil

Grill chicken for 6-8 minutes per side, or until cooked through

While chicken is grilling, cook quinoa and orzo pasta according to package instructions

Once cooked, let quinoa and orzo cool slightly

In a large bowl, combine cooked quinoa, orzo, mixed salad greens, cucumber, bell pepper, cherry tomatoes, red onion, and feta cheese

Slice grilled chicken and add to the salad

Drizzle balsamic vinaigrette dressing over the salad and toss gently to combine

Serve immediately