Fresh Zucchini Oven Chips

These Fresh Zucchini Oven Chips are a healthier alternative to traditional potato chips. They are crispy, flavorful, and perfect for anyone following a keto diet.

Ingredients:

• 2 medium zucchinis, thinly sliced
• 2 tablespoons olive oil
• 1/4 cup grated Parmesan cheese
• 1/4 cup almond flour
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• Salt and pepper to taste

Instructions:

Warm the oven up to 425F 220C

Toss the zucchini slices with olive oil in a bowl until they are well covered

Put almond flour, garlic powder, paprika, salt, and pepper in a different bowl and mix them together

Cover both sides of each zucchini slice with the Parmesan mixture, then put them on a baking sheet that has been lined with parchment paper

Flip the food over halfway through cooking and bake for another 15 to 20 minutes, or until it is golden brown and crispy

As a tasty keto-friendly snack or side dish, serve hot

Crock Pot S'mores Cake Dip

Indulge in the rich, gooey goodness of s'mores without the need for a campfire. This Crock Pot S'mores Cake Dip is a delightful treat perfect for gatherings or cozy nights in.

Ingredients:

• 1 package chocolate cake mix
• 1 1/4 cups milk
• 1/2 cup vegetable oil
• 3 large eggs
• 1 cup mini marshmallows
• 1/2 cup chocolate chips
• 1/4 cup crushed graham crackers
• Cooking spray

Instructions:

Mix the chocolate cake mix, milk, vegetable oil, and eggs together in a bowl until everything is well mixed

Use cooking spray on the crock pot

Put the cake mix in the crock pot

On top of the batter, mix the mini marshmallows, chocolate chips, and crushed graham crackers

Turn the heat down to low and cover the crock pot

Cook for two to three hours, or until the cake is set

Warm it up and dip graham crackers, pretzels, or fruit in it

Strawberry Tartlets with Basil Cream

These delightful tartlets combine the freshness of strawberries with the subtle herbaceousness of basil cream, all nestled in a flaky puff pastry shell.

Ingredients:

• 1 sheet puff pastry, thawed
• 1 cup fresh strawberries, sliced
• 1/2 cup heavy cream
• 1/4 cup powdered sugar
• 1/4 cup fresh basil leaves, chopped
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract

Instructions:

Preheat oven to 375F 190C

Using a round cutter, cut puff pastry into small circles and press into tartlet molds

Bake for 15-20 minutes until golden brown

Let cool completely

In a mixing bowl, whip heavy cream, powdered sugar, basil, lemon juice, and vanilla extract until stiff peaks form

Spoon basil cream into cooled tartlet shells

Top with sliced strawberries

Chill in the refrigerator for at least 30 minutes before serving

Cardamom Lentil Soup

This vegan Instant Pot soup is a comforting blend of red lentils and aromatic spices like cardamom, cumin, and coriander. It's easy to make and perfect for a cozy weeknight dinner.

Ingredients:

• 1 cup red lentils, rinsed
• 4 cups vegetable broth
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 carrot, diced
• 1 celery stalk, diced
• 1 tsp ground cardamom
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric powder
• Salt and pepper to taste
• 1 tbsp olive oil
• Fresh cilantro for garnish

Instructions:

Put the Instant Pot in "saut" mode and heat the olive oil

When you add the chopped onions and garlic, cook them until they become clear

Add the celery, carrots, and spices turmeric, cardamom, cumin, and coriander

Do this for two minutes

Put in the vegetable broth and red lentils

Mix well

Put the Instant Pot's lid back on and set it to high pressure manual mode for 8 minutes

After you are done, let the pressure drop naturally for 5 minutes

Then, carefully do a quick release

Be careful when you open the lid, and add salt and pepper to taste

Serve hot with fresh cilantro on top

Slow Cooker Pinto Beans

Pinto beans cooked in a slow cooker are easy to make and taste great. They are also much better than canned beans. You can make tasty beans that are great as a side dish or main dish with very little work.

Ingredients:

• 1 pound dried pinto beans, rinsed and picked over
• 1 onion, diced
• 4 cloves garlic, minced
• 1 jalapeno pepper, diced optional
• 6 cups water or vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon paprika
• Salt and black pepper to taste

Instructions:

Put the rinsed pinto beans, diced onion, minced garlic, and, if you want, diced jalapeno pepper into the slow cooker

Salt, black pepper, ground cumin, chili powder, and water or vegetable broth should all be added

Mix everything together by stirring

Leave the lid on and cook on low for 6 to 8 hours or high for 3 to 4 hours, until the beans are soft

Check the seasoning and make changes if needed

You can eat it hot as a main dish or a side dish with rice, tortillas, or any other toppings you like

Chocolate Covered Cherry Martini

Savor this delicious Chocolate Covered Cherry Martini's sweet and rich flavors. It's a decadent cocktail option for any chocolate enthusiast, combining the ideal amounts of chocolate and cherry with a hint of creaminess.

Ingredients:

• 2 oz chocolate liqueur
• 1 oz cherry vodka
• 1 oz cream or half-and-half
• 1 oz maraschino cherry juice
• Chocolate syrup for garnish
• Maraschino cherries for garnish

Instructions:

Chill a martini glass in the freezer for about 10 minutes

In a cocktail shaker, combine the chocolate liqueur, cherry vodka, cream or half-and-half, and maraschino cherry juice

Add ice to the shaker and shake vigorously for about 15 seconds until well chilled

Remove the martini glass from the freezer and drizzle chocolate syrup inside the glass in a swirling pattern

Strain the shaken mixture into the prepared martini glass

Garnish with a maraschino cherry on a cocktail pick

Serve and enjoy your Chocolate Covered Cherry Martini!

Zoodles with Avocado Sauce

This low-carb, keto, LCHF, and vegetarian dish is zoodles with creamy avocado sauce. It tastes great and fills you up. The creamy avocado sauce makes the zucchini noodles taste rich and delicious. This is a great meal for people who are on a ketogenic diet.

Ingredients:

• 4 medium zucchinis, spiralized into zoodles
• 2 ripe avocados, peeled and pitted
• 1/4 cup fresh basil leaves
• 2 cloves garlic, minced
• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• Salt and pepper to taste
• Optional: cherry tomatoes, sliced for garnish

Instructions:

In a blender or food processor, combine the avocados, basil leaves, garlic, lemon juice, olive oil, salt, and pepper

Blend until smooth and creamy

If needed, adjust seasoning to taste

Heat a skillet over medium heat

Add the zoodles and cook for 2-3 minutes until they are just tender

Transfer the cooked zoodles to a serving plate

Pour the avocado sauce over the zoodles

Garnish with sliced cherry tomatoes, if desired

Serve immediately and enjoy!