Garlic Shrimp Fettuccine Alfredo

Enjoy the rich flavors of creamy Alfredo sauce with garlic shrimp that is cooked just right and tender fettuccine pasta. This dish is the perfect mix of sweet and salty, making it a treat that seafood lovers cant resist.

Ingredients:

• 1 lb fettuccine pasta
• 1 lb large shrimp, peeled and deveined
• 6 cloves garlic, minced
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 4 tbsp unsalted butter
• Salt and black pepper to taste
• 2 tbsp chopped parsley, for garnish

Instructions:

Cook fettuccine according to package instructions until al dente

Drain and set aside

In a large skillet, melt butter over medium heat

Add minced garlic and cook until fragrant

Add shrimp to the skillet and cook until pink and opaque, about 2-3 minutes per side

Remove shrimp from the skillet and set aside

In the same skillet, pour in heavy cream and bring to a simmer

Stir in grated Parmesan cheese until smooth and creamy

Season the sauce with salt and black pepper to taste

Add cooked fettuccine to the sauce and toss to coat evenly

Return cooked shrimp to the skillet and gently mix with the pasta and sauce

Garnish with chopped parsley before serving

Serve hot and enjoy

Instant Pot Skyline Chili

Instant Pot Skyline Chili is a quick and delicious version of the classic Cincinnati chili. The combination of spices, ground beef, and beans creates a flavorful dish thats perfect for a fast and satisfying meal.

Ingredients:

• 1 lb ground beef
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 2 cans 15 oz each kidney beans, drained and rinsed
• 2 cans 14 oz each diced tomatoes
• 1 cup beef broth
• 3 tablespoons chili powder
• 2 teaspoons ground cinnamon
• 2 teaspoons ground cumin
• 1 teaspoon cayenne pepper
• Salt and pepper to taste
• Cooked spaghetti for serving
• Shredded cheddar cheese for topping

Instructions:

Put the Instant Pot in saut mode

Put in the garlic, onion, and ground beef

The beef should be browned and the onions should be soft

Chili powder, cumin, cayenne pepper, diced tomatoes, kidney beans, beef broth, and salt and pepper should all be added

Mix well

Lock the Instant Pots lid in place

A 10 minute high pressure setting

Use a quick pressure release when the cooking time is up

Put the chili on top of the cooked spaghetti and sprinkle cheddar cheese on top

Raspberry Macarons

Raspberry macarons that are delicate and sweet, with a fruity burst in every bite. These sophisticated candies are ideal for celebratory events or decadent times.

Ingredients:

• 125g almond flour
• 125g powdered sugar
• 110g egg whites aged for 24 hours
• 30g granulated sugar
• 1/2 tsp raspberry extract
• Pink food coloring optional
• Raspberry jam or preserves for filling

Instructions:

Sift almond flour and powdered sugar together, then set aside

In a clean, dry bowl, whip the aged egg whites until foamy

Gradually add granulated sugar and continue whipping until stiff peaks form

Fold the almond flour mixture into the egg whites until smooth and shiny

Add raspberry extract and a few drops of pink food coloring if desired

Pipe small circles onto a baking sheet lined with parchment paper

Tap the baking sheet to remove air bubbles and let macarons rest for 30 minutes

Preheat the oven to 300F 150C

Bake macarons for 12-15 minutes, rotating the pan halfway through

Let macarons cool completely on the baking sheet

Once cooled, spread raspberry jam or preserves on one macaron shell and sandwich with another

Serve and enjoy your delicious raspberry macarons

Mexican Zucchini Burrito Boats

With fresh zucchini, black beans, corn, quinoa, and Mexican spices, this simple and tasty meatless meal is full of heartiness. When cooked on a grill, these burrito boats are a tasty and healthy take on regular burritos.

Ingredients:

• 4 large zucchinis, halved lengthwise
• 1 cup cooked black beans
• 1 cup corn kernels fresh or frozen
• 1 cup diced tomatoes
• 1/2 cup diced red onion
• 1/2 cup chopped bell peppers assorted colors
• 1 jalapeo, finely chopped optional
• 1 cup cooked quinoa or rice
• 1 cup shredded Mexican cheese blend
• 1/4 cup chopped fresh cilantro
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• Salsa and guacamole for serving

Instructions:

Preheat the barbecue grill to medium heat

Using a spoon, scoop out the center of each zucchini half, creating boats

In a large bowl, mix together black beans, corn, tomatoes, red onion, bell peppers, jalapeo if using, quinoa or rice, 1/2 cup of shredded cheese, cilantro, cumin, chili powder, garlic powder, salt, and pepper

Stuff each zucchini boat with the mixture and sprinkle the remaining cheese on top

Place the zucchini boats on the preheated grill and close the lid

Cook for 15-20 minutes or until the zucchinis are tender and the cheese is melted and bubbly

Carefully remove the burrito boats from the grill and let them cool slightly before serving

Serve with salsa and guacamole on the side

Enjoy your delicious Mexican Zucchini Burrito Boats

Waffle Iron Bacon Pancakes

These bacon pancakes made in a waffle iron are a tasty take on regular pancakes. The waffle iron gives them a unique shape and texture, and the crispy bacon gives them a savory, smoky taste that goes well with the sweet maple syrup.

Ingredients:

• 1 cup all-purpose flour
• 2 tablespoons sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup buttermilk
• 1 egg
• 2 tablespoons melted butter
• 4-6 strips of cooked bacon, crumbled
• Maple syrup for serving

Instructions:

Preheat your waffle iron according to the manufacturers instructions

In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt

In another bowl, beat the egg and then add the buttermilk and melted butter

Mix well

Pour the wet ingredients into the dry ingredients and stir until just combined

Be careful not to overmix; its okay if there are a few lumps

Gently fold in the crumbled bacon into the pancake batter

Grease the waffle iron with non-stick cooking spray or a small amount of melted butter

Pour enough batter into the waffle iron to cover the waffle grids but not too much to avoid overflow

Close the lid and cook until the pancakes are golden brown and crispy

Carefully remove the bacon pancakes from the waffle iron and serve them warm with maple syrup drizzled over the top

Enjoy your delicious waffle iron bacon pancakes

Almond Protein Smoothie

This Almond Protein Smoothie tastes great and is full of good things for you. It has 14 grams of protein, so its a great way to fuel up after a workout or as a filling breakfast. The almond butter gives it a rich, nutty taste, and the honey, which isnt required, adds a bit of sweetness.

Ingredients:

• 1 cup unsweetened almond milk
• 1/2 cup Greek yogurt
• 1 scoop of vanilla protein powder
• 1 tablespoon almond butter
• 1/2 banana
• 1/2 teaspoon honey optional
• Ice cubes optional

Instructions:

Add the unsweetened almond milk, Greek yogurt, vanilla protein powder, almond butter, banana, and honey if using to a blender

Blend until all the ingredients are smooth and well combined

If desired, add ice cubes to the blender and blend again until the smoothie is chilled

Pour the smoothie into a glass and enjoy

Cauliflower Corn and Cucumber Salad

This Cauliflower Corn and Cucumber Salad is a light and refreshing side dish thats perfect for summer meals or picnics. It features tender cauliflower florets, sweet corn kernels, crisp cucumber, and red onion tossed in a simple olive oil and apple cider vinegar dressing. This salad is packed with flavor, texture, and nutrients, making it a healthy and delicious addition to any keto-friendly meal.

Ingredients:

• 2 cups cauliflower florets
• 1 cup cooked corn kernels
• 1 cucumber, diced
• 1/4 cup red onion, finely chopped
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• Salt and pepper to taste

Instructions:

Toss the cooked corn kernels, diced cucumber, red onion, and chopped parsley with the cauliflower florets in a large bowl

To make the dressing, mix the olive oil and apple cider vinegar in a small bowl with a whisk

Spread the dressing on top of the salad

Add pepper and salt to taste

Gently toss the salad so that the dressing coats all of the ingredients

Put it in the fridge for at least 30 minutes before you serve it so the flavors can mix

Enjoy this cool Cauliflower, Corn, and Cucumber Salad while its still cold