Keto Mexican Stuffed Peppers

These Keto Mexican Stuffed Peppers are a delicious and healthy twist on traditional stuffed peppers. Packed with flavor and low in carbs, they make the perfect meal for Cinco De Mayo or any day of the week.

Ingredients:

• 4 large bell peppers, halved and seeds removed
• 1 pound ground beef
• 1 cup cauliflower rice
• 1/2 cup diced tomatoes
• 1/4 cup diced onion
• 2 cloves garlic, minced
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper optional
• 1/2 cup shredded cheddar cheese
• 1/4 cup chopped fresh cilantro
• Salt and pepper to taste
• Avocado slices, for serving

Instructions:

Warm the oven up to 190C 375F

Cook the ground beef in a pan until it turns brown

Add the garlic and onion and cook until they get soft

Diced tomatoes, chili powder, cumin, paprika, and cayenne pepper should be added

Let it cook for 5 to 7 minutes, or until the cauliflower rice is soft

Add pepper and salt to taste

Gently press down on each half of the bell pepper to fill it with the beef mixture

Stuff the peppers and put them in a baking dish

Put foil over it and bake for 25 to 30 minutes

Take off the foil and top the peppers with shredded cheese

Bake for another 5 to 7 minutes, until the cheese melts and bubbles

Serve with avocado slices and chopped cilantro on top

Have fun with your Keto Mexican Stuffed Peppers

Spanish Chicken, Chorizo and Potato Braise

A hearty Spanish-inspired braise featuring tender chicken thighs, spicy chorizo, and savory potatoes in a rich tomato-based sauce.

Ingredients:

• 4 chicken thighs, skin-on
• 200g chorizo, sliced
• 500g potatoes, diced
• 1 onion, diced
• 3 garlic cloves, minced
• 1 red bell pepper, sliced
• 400g canned diced tomatoes
• 200ml chicken broth
• 2 tsp smoked paprika
• 1 tsp dried oregano
• Salt and pepper to taste
• 2 tbsp olive oil

Instructions:

In a large skillet, heat olive oil over medium-high heat

Add chicken thighs, skin side down, and cook until browned, about 5 minutes per side

Remove from skillet and set aside

In the same skillet, add sliced chorizo and cook until it starts to release its oils, about 3 minutes

Add diced onion, minced garlic, and sliced red bell pepper to the skillet

Cook until softened, about 5 minutes

Stir in diced potatoes, smoked paprika, and dried oregano

Cook for another 5 minutes, stirring occasionally

Add canned diced tomatoes and chicken broth to the skillet

Bring to a simmer

Return the chicken thighs to the skillet, nestling them into the sauce

Cover and simmer for 20-25 minutes, or until the chicken is cooked through and the potatoes are tender

Season with salt and pepper to taste

Serve hot, garnished with fresh parsley if desired

Halloween Popcorn Balls

A popular Halloween tradition is making popcorn balls, which are great for parties or for giving to trick-or-treaters. Both children and adults will enjoy these sticky and sweet treats.

Ingredients:

• 12 cups popped popcorn
• 1/2 cup unsalted butter
• 1 cup light corn syrup
• 1 cup packed brown sugar
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1 cup miniature marshmallows
• Halloween-themed sprinkles optional

Instructions:

Popcorn should be put in a big bowl

Melt butter in a saucepan over a medium heat

Add salt, brown sugar, and corn syrup and stir

Bring to a boil while stirring all the time

Boil for four minutes without stirring

Take off the heat and mix in the marshmallows and vanilla extract until smooth and melted

After adding mixture to popcorn, toss to coat evenly

Form mixture into balls with buttered hands and press down firmly

Roll balls in sprinkles with a Halloween theme if you want to add an extra festive touch

Transfer to wax paper to cool and solidify

Buffalo Chicken Pizza

Buffalo chicken pizza is a quick and easy pizza recipe thats great for busy weeknights or getting together with friends and family on game day. When you mix spicy buffalo chicken, creamy ranch dressing, and tangy blue cheese, you get a flavor explosion that everyone will love.

Ingredients:

• 1 pre-made pizza crust
• 1 cup cooked and shredded chicken
• 1/2 cup buffalo sauce
• 1/4 cup ranch dressing
• 1 cup shredded mozzarella cheese
• 1/4 cup blue cheese crumbles
• 1/4 cup chopped green onions

Instructions:

Preheat oven to 425F 220C

In a small bowl, mix together shredded chicken and buffalo sauce until well coated

Spread ranch dressing over the pizza crust

Evenly distribute the buffalo chicken over the ranch dressing

Sprinkle mozzarella cheese over the chicken

Sprinkle blue cheese crumbles over the mozzarella

Bake in preheated oven for 12-15 minutes, or until crust is golden brown and cheese is melted and bubbly

Remove from oven and sprinkle chopped green onions over the top

Slice and serve hot

Enjoy

Low Carb Chile Relleno Chicken Soup

This Low Carb Chile Relleno Chicken Soup is a keto-friendly twist on the classic flavors of chile relleno. Its creamy, comforting, and packed with the smoky heat of roasted poblano peppers.

Ingredients:

• 2 poblano peppers, roasted, peeled, seeded, and diced
• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 pound boneless, skinless chicken breasts, diced
• 4 cups chicken broth
• 1 cup heavy cream
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• 1 cup shredded Monterey Jack cheese
• 1/4 cup chopped fresh cilantro
• Lime wedges, for serving

Instructions:

In a large pot, heat olive oil over medium heat

Add diced onion and minced garlic, cook until softened

Add diced chicken breasts and cook until browned

Stir in roasted poblano peppers, chicken broth, heavy cream, ground cumin, and chili powder

Season with salt and pepper to taste

Simmer for 20 minutes, until chicken is cooked through and flavors are blended

Stir in shredded Monterey Jack cheese until melted and smooth

Garnish with chopped cilantro and serve with lime wedges

Frozen Blueberry Cashew Bars

The creamy richness of cashews and the bright flavor of blueberries come together in these delicious gluten-free Frozen Blueberry Cashew Bars. They are great for a cool snack or dessert, especially when its warmer outside.

Ingredients:

• 2 cups cashews, soaked overnight
• 1 cup dates, pitted
• 1/2 cup shredded coconut
• 1 cup frozen blueberries
• 1/4 cup maple syrup
• 1/4 cup coconut oil, melted
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions:

Put parchment paper around the edges of a square baking dish

Place soaked cashews, dates, and shredded coconut in a food processor

Blend them together until a sticky dough forms

The dough should be pressed into the bottom of the baking dish that has been prepared

Put frozen blueberries, maple syrup, coconut oil, vanilla extract, and salt in a blender

Mix until its smooth

Place the blueberry mix on top of the cashew crust

This should be done at least 4 hours ahead of time, or until the dish is set

After its set, take it out of the freezer and let it sit for a few minutes before cutting it into bars

Serve right away and enjoy

Cheesy Chicken Doritos Casserole

A tasty and comforting casserole with soft shredded chicken, a creamy sauce, melted cheddar cheese, and crunchy Doritos chips baked all together to make a meal.

Ingredients:

• 2 cups cooked shredded chicken
• 1 can cream of chicken soup
• 1 cup sour cream
• 1 cup shredded cheddar cheese
• 1 cup crushed Doritos chips
• 1/2 cup diced onion
• 1/2 cup diced bell pepper
• 1/4 cup chopped fresh cilantro
• 1 teaspoon garlic powder
• Salt and pepper to taste

Instructions:

Warm the oven up to 175F 350C

Shred the chicken and add it to a large bowl

Add the sour cream, cheddar cheese, chopped cilantro, diced onion, diced bell pepper, garlic powder, salt, and pepper

Spread the mix out evenly in a 9x13-inch baking dish that has been greased

Add broken up Doritos chips on top of the mix

Put the casserole in an oven that has already been heated up and bake for 25 to 30 minutes, or until it is hot all the way through and the Doritos are golden brown and crispy

Enjoy while hot