Slow Cooker Apple & Clove Ham

This Apple and Clove Slow Cooker Ham is a tasty and simple way to make a ham that tastes great. Adding apple cider, brown sugar, and cloves to the ham gives it both sweet and savory flavors that make it perfect for any event.

Ingredients:

• 1 5-7 pound bone-in ham
• 1 cup apple cider
• 1/2 cup brown sugar
• 1/4 cup Dijon mustard
• 1 tablespoon whole cloves

Instructions:

Make criss-cross cuts on the ham's surface that are about 1/4 inch deep

Apple cider, brown sugar, and Dijon mustard should all be mixed together in a bowl

Pour the apple cider mixture over the ham that is in the slow cooker

Put whole cloves into the ham where it has been scored

On low heat, cover and cook for 6 to 8 hours, or until the ham is hot all the way through and soft

During cooking, baste the ham with the slow cooker's juices every so often

Take the ham out of the slow cooker when it's done and let it rest for a few minutes before cutting it

Put ham slices on a plate and pour the slow cooker juices over them

Grilled Margherita Pizza

For a classic Margherita pizza with fresh basil leaves, a crispy crust, and gooey mozzarella, heat up a pizza on the grill. Great for a summer night with family and friends.

Ingredients:

• 1 pizza dough
• 1/2 cup tomato sauce
• 1 1/2 cups fresh mozzarella cheese, shredded
• 1/4 cup fresh basil leaves, torn
• 2 tablespoons extra-virgin olive oil
• Salt and pepper to taste

Instructions:

Preheat the grill to medium-high heat, around 400F 200C

Roll out the pizza dough into your desired shape and thickness on a floured surface

Carefully place the dough on the hot grill grates and cook for 2-3 minutes on each side, or until grill marks appear and the dough is lightly crisp

Remove the grilled dough from the grill and place it on a clean surface

Spread the tomato sauce evenly over the grilled side of the dough

Sprinkle the shredded mozzarella cheese evenly over the sauce

Drizzle olive oil over the top of the pizza and season with salt and pepper

Return the pizza to the grill and cook with the lid closed for 5-7 minutes, or until the cheese is melted and bubbly, and the crust is crispy

Remove the pizza from the grill and scatter torn basil leaves over the top

Let it cool slightly, slice, and serve hot

Enjoy your delicious grilled Margherita pizza!

Keto Zucchini Shoestring and Ribbon Fries

These zucchini shoestring and ribbon fries are a great low-carb alternative to regular fries. They are crispy, tasty, and perfect for people on the keto diet.

Ingredients:

• 2 medium zucchinis, washed and dried
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1/4 teaspoon garlic powder optional
• 1/4 teaspoon paprika optional
• Cooking spray

Instructions:

Preheat the oven to 425F 220C

Using a julienne peeler, slice one zucchini into shoestring fries and the other into ribbon fries

In a bowl, toss the zucchini fries with olive oil, salt, pepper, garlic powder, and paprika until evenly coated

Spray a baking sheet with cooking spray and spread the zucchini fries in a single layer

Bake for 12-15 minutes, flipping halfway through, or until the fries are golden and crisp

Remove from the oven and let cool slightly before serving

Enjoy these crispy, flavorful keto-friendly fries!

Raspberry Yogurt Popsicles

These raspberry yogurt popsicles are a refreshing treat perfect for hot summer days. They are creamy, tangy, and bursting with the natural sweetness of raspberries.

Ingredients:

• 1 cup raspberries
• 1 cup Greek yogurt
• 2 tablespoons honey

Instructions:

In a blender, combine raspberries, Greek yogurt, and honey

Blend until smooth

Pour the mixture into popsicle molds

Insert popsicle sticks into each mold

Freeze for at least 4 hours or until solid

Once frozen, remove popsicles from molds and enjoy!

Mushroom & Swiss Patty Melts

This recipe combines juicy beef patties with savory mushrooms, sweet caramelized onions, and gooey Swiss cheese, all sandwiched between slices of hearty rye bread. It's a comforting and satisfying meal perfect for any day of the week.

Ingredients:

• 1 lb ground beef
• Salt and pepper to taste
• 4 slices Swiss cheese
• 8 slices rye bread
• 2 cups sliced mushrooms
• 1 large onion, sliced
• 2 tbsp butter
• 2 tbsp Worcestershire sauce

Instructions:

Make 4 patties out of the ground beef that are all the same size

Add pepper and salt

Place the pan on medium heat

For about 4 to 5 minutes on each side, or until done to your liking, cook patties

In the last minute of cooking, put a slice of Swiss cheese on top of each patty

Melt the butter in a different pan over medium-low heat

Put in the mushrooms and onion slices

It will take about 8 to 10 minutes of cooking until the onions are caramelized and the mushrooms are soft

Pour Worcestershire sauce over the mushroom and onion mix and stir to mix

Put a rye bread slice on a plate to start putting the melts together

Place a cooked patty on top and add a large spoonful of the mushroom and onion mixture

Add one more rye bread slice on top

Put the assembled sandwiches in the pan that was used to cook the patties

It should take about two to three minutes on each side to toast the bread and melt the cheese

Enjoy while hot!

Bacon Ranch Chicken Poppers

A tasty snack or appetizer that fits the Whole30, Paleo, and AIP diets are these Bacon Ranch Chicken Poppers. They are a filling and savory treat because of the flavorful combination of fresh herbs, bacon, and coconut cream.

Ingredients:

• 1 pound ground chicken
• 4 slices bacon, cooked and crumbled
• 1/4 cup coconut flour
• 1/4 cup coconut cream
• 1/4 cup fresh parsley, finely chopped
• 1/4 cup green onions, finely chopped
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon dried dill
• 1/2 teaspoon salt adjust to taste
• 1/4 teaspoon black pepper omit for AIP
• Coconut oil or avocado oil for frying

Instructions:

In a large mixing bowl, combine ground chicken, crumbled bacon, coconut flour, coconut cream, chopped parsley, chopped green onions, garlic powder, onion powder, dried dill, salt, and black pepper if not following AIP

Mix well until all ingredients are thoroughly combined

Form the mixture into small popper-sized balls and flatten them slightly to form small patties

Heat a skillet over medium-high heat and add enough coconut oil or avocado oil to coat the bottom of the pan

Carefully place the chicken poppers in the hot oil and cook for about 4-5 minutes on each side, or until they are golden brown and cooked through

Transfer the cooked poppers to a plate lined with paper towels to absorb any excess oil

Serve hot as an appetizer or snack

These poppers can also be enjoyed with a dipping sauce of your choice

Slow Cooker Chicken Tortilla Soup

A hearty and flavorful Slow Cooker Chicken Tortilla Soup that simmers to perfection. Packed with tender chicken, beans, veggies, and spices, this easy-to-make soup is topped with crunchy tortilla strips and your favorite garnishes.

Ingredients:

• 1 lb boneless, skinless chicken breasts, diced
• 1 can 15 oz black beans, drained and rinsed
• 1 can 15 oz diced tomatoes, undrained
• 1 cup frozen corn kernels
• 1 medium onion, chopped
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 4 cups chicken broth
• 1 cup tomato sauce
• 2 teaspoons ground cumin
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• Tortilla strips, shredded cheese, avocado, and cilantro for garnish

Instructions:

Diced chicken, black beans, tomatoes, corn, onion, red bell pepper, and green bell pepper should all be put in a slow cooker

Put in tomato sauce, ground cumin, chili powder, garlic powder, onion powder, salt, and pepper

Mix things together well

Turn the heat to low and cover

Cook for 6 to 8 hours or on high for 3 to 4 hours, until the chicken is done and the flavors blend

Use two forks to shred the cooked chicken in the slow cooker, and then stir it well before serving

Put tortilla strips, shredded cheese, sliced avocado, and fresh cilantro on top of the hot soup to serve

Gluten Free, Dairy Free Florentines

These Florentines are a delicious treat that can be used for any event. They are gluten- and dairy-free. Your family and friends will love how crisp they are and how sweet and nutty they taste. Plus, they're simple to make and don't take much time.

Ingredients:

• 1 cup sliced almonds
• 1/4 cup gluten-free flour such as gfJules All Purpose Gluten Free Flour
• 1/3 cup granulated sugar
• 2 tablespoons dairy-free butter
• 2 tablespoons honey
• 1/4 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 1/4 cup dairy-free chocolate chips optional, for drizzling

Instructions:

Preheat oven to 350F 175C and line a baking sheet with parchment paper

In a mixing bowl, combine sliced almonds, gluten-free flour, and granulated sugar

In a small saucepan, melt dairy-free butter and honey over low heat, then stir in vanilla extract and almond extract

Pour the melted mixture over the dry ingredients and mix until well combined

Drop spoonfuls of the mixture onto the prepared baking sheet, spacing them apart

Using a spatula or the back of a spoon, flatten and shape each spoonful into a thin, round disc

Bake in the preheated oven for 8-10 minutes or until the edges are golden brown

Allow the florentines to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely

Optional: Melt dairy-free chocolate chips in a microwave-safe bowl in 30-second intervals, stirring in between, until smooth

Drizzle the melted chocolate over the cooled florentines

Let the chocolate set before serving

Italian Sausage and White Bean Soup

A hearty and aromatic soup with white beans, Italian sausage, and mixed vegetables. Ideal for a warm dinner on a cold day.

Ingredients:

• 1 lb Italian sausage, casings removed
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 2 cans 15 oz each cannellini beans, drained and rinsed
• 1 can 14
• 5 oz diced tomatoes
• 4 cups chicken broth
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 2 cups fresh spinach, chopped
• Grated Parmesan cheese for serving

Instructions:

In a large pot, cook Italian sausage over medium-high heat until browned, breaking it into crumbles

Add chopped onion, minced garlic, diced carrots, and diced celery to the pot

Cook until vegetables are softened

Stir in cannellini beans, diced tomatoes, chicken broth, dried oregano, dried thyme, salt, and pepper

Bring the soup to a boil, then reduce heat and let it simmer for 15-20 minutes to allow flavors to meld

Add chopped spinach to the pot and cook until wilted

Serve hot, garnished with grated Parmesan cheese

Enjoy your hearty Italian Sausage and White Bean Soup!

Buffalo Chicken Cauliflower Pizza

With this Buffalo Chicken Cauliflower Pizza, you can enjoy a favourite dish in a healthier way. It doesn't have any gluten and is low in carbs. The spicy buffalo chicken and creamy ranch dressing give it a lot of flavor.

Ingredients:

• 1 medium cauliflower head, cut into florets
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1/4 cup almond flour
• 1/4 cup hot sauce
• 1 cup cooked chicken breast, shredded
• 1/4 cup thinly sliced red onion
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons ranch dressing
• Cooking spray

Instructions:

Preheat oven to 450F 232C

Place cauliflower florets in a food processor and pulse until they resemble fine crumbs

Transfer cauliflower crumbs to a microwave-safe bowl and microwave on high for 2 minutes

Let cool

In a large mixing bowl, combine the cooled cauliflower crumbs, mozzarella cheese, Parmesan cheese, almond flour, and hot sauce

Mix until well combined

Line a baking sheet with parchment paper and lightly coat it with cooking spray

Press the cauliflower mixture onto the prepared baking sheet, shaping it into a round pizza crust

Bake in the preheated oven for 15-20 minutes or until the crust is golden brown and firm

Remove the cauliflower crust from the oven and top it with shredded chicken, red onion, and more mozzarella cheese

Return the pizza to the oven and bake for an additional 5-7 minutes or until the cheese is melted and bubbly

Drizzle ranch dressing over the pizza and sprinkle with chopped cilantro

Slice and serve hot

Beautiful & Delicious Tart

Indulge in the beauty and flavor of this delightful tart! A buttery crust cradles a vibrant assortment of fresh berries, all glazed with a luscious apricot preserve. Perfect for any occasion, this tart is sure to impress both visually and gastronomically.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 cup unsalted butter, cold and cubed
• 1/4 cup granulated sugar
• 1/4 teaspoon salt
• 1 egg yolk
• 2-3 tablespoons ice water
• 1 cup fresh berries such as raspberries, blueberries, strawberries
• 1/4 cup apricot preserves
• 1 tablespoon water

Instructions:

Pulse flour, sugar, and salt together in a food processor

Add the cold butter and pulse the food until it looks like big crumbs

Then add the egg yolk and pulse once more

Slowly add ice water while pulsing until the dough comes together

Roll the dough into a disk, cover it with plastic wrap, and put it in the fridge for 30 minutes

Warm the oven up to 190C 375F

On a floured surface, roll out the dough and put it in a tart pan

Put the dough into the pan and cut off the extra

For 15 minutes, put the crust in the fridge after poking holes in the bottom of it with a fork

Take the crust out of the oven and let it cool for 15 to 20 minutes, or until it turns golden brown

Melt the apricot preserves and water in a small saucepan over low heat

Put fresh berries on top of the crust that has cooled down

Use an apricot glaze to cover the berries

Put the tart in the fridge for at least an hour before you serve it

Cucumber Avocado Salad

A refreshing and healthy salad that combines the creaminess of avocados with the crispness of cucumbers. Perfect for a quick and easy side dish.

Ingredients:

• 2 cucumbers, sliced
• 2 ripe avocados, diced
• 1/4 red onion, thinly sliced
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons olive oil
• 2 tablespoons lime juice
• Salt and pepper to taste

Instructions:

Sliced cucumbers, diced avocados, sliced red onion, and chopped cilantro should all be put in a large bowl together

Mix the olive oil and lime juice together in a small bowl

Put the dressing on top of the salad

Sprinkle the salad with the dressing and toss it gently to coat the food

Add pepper and salt to taste

Serve right away or put in the fridge to eat later

Have fun!

Easy Vegan Coffee Truffles

There is a strong coffee flavor in these vegan coffee truffles, making them rich and decadent. These treats are great for coffee lovers and are simple to make for any event.

Ingredients:

• 1 cup vegan chocolate chips
• 1/4 cup coconut cream
• 1 tbsp instant coffee granules
• 1/2 tsp vanilla extract
• 1/4 cup cocoa powder for coating

Instructions:

In a microwave-safe bowl, melt the vegan chocolate chips and coconut cream together, stirring until smooth

Stir in the instant coffee granules and vanilla extract until well combined

Cover the mixture and refrigerate for 1-2 hours, or until firm enough to handle

Using a teaspoon or melon baller, scoop out portions of the mixture and roll into balls

Roll each ball in cocoa powder to coat evenly

Place the coated truffles on a baking sheet lined with parchment paper

Refrigerate the truffles for another 30 minutes to set

Serve chilled and enjoy!

Savory Beef Pot Pie

Savory Beef Pot Pie is a comforting dish that combines tender beef, flavorful vegetables, and a flaky crust. It's perfect for a cozy family dinner or a special occasion.

Ingredients:

• 1 lb beef stew meat, cubed
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 carrots, sliced
• 2 celery stalks, chopped
• 1 cup frozen peas
• 1 cup beef broth
• 2 tablespoons all-purpose flour
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1 sheet refrigerated pie crust

Instructions:

Preheat oven to 375F 190C

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

Add beef cubes and cook until browned on all sides

Remove beef from skillet and set aside

In the same skillet, add onions and garlic

Cook until onions are translucent

Add carrots and celery to the skillet

Cook until vegetables begin to soften

Sprinkle flour over vegetables and stir to coat

Slowly pour in beef broth, stirring constantly to prevent lumps from forming

Add thyme, salt, and pepper

Bring mixture to a simmer and cook until thickened

Stir in peas and cooked beef cubes

Remove skillet from heat

Transfer beef mixture to a greased pie dish

Unroll pie crust and place over the beef mixture, trimming any excess crust

Cut a few slits in the crust to allow steam to escape

Bake in preheated oven for 25-30 minutes, or until crust is golden brown

Let pot pie cool for a few minutes before serving

Enjoy!