Grilled Tuna Burgers

Delicious and healthy grilled tuna burgers that are packed with flavor. Perfect for a quick and satisfying barbecue meal.

Ingredients:

• 1 lb fresh tuna steaks, finely chopped
• 1/2 cup breadcrumbs
• 1/4 cup red onion, finely diced
• 2 cloves garlic, minced
• 1 tablespoon soy sauce
• 1 tablespoon Dijon mustard
• 1 tablespoon fresh parsley, chopped
• Salt and pepper to taste
• 4 burger buns
• Toppings of your choice lettuce, tomato, mayo, etc

Instructions:

Preheat your grill to medium-high heat

In a large bowl, combine chopped tuna, breadcrumbs, red onion, garlic, soy sauce, Dijon mustard, parsley, salt, and pepper

Mix the ingredients until well combined, and form the mixture into four equal-sized patties

Place the tuna patties on the preheated grill and cook for about 4-5 minutes per side, or until they reach your desired level of doneness

During the last minute of grilling, toast the burger buns on the grill until they are lightly browned

Assemble the tuna burgers by placing each patty on a bun and adding your favorite toppings

Serve the grilled tuna burgers hot and enjoy!

No Bean Chili

A hearty and flavorful chili recipe without beans, perfect for those who prefer a meaty chili packed with bold spices and savory flavors. This chili is comforting, satisfying, and easy to make.

Ingredients:

• 2 lbs ground beef
• 1 onion, diced
• 4 cloves garlic, minced
• 1 can 28 oz crushed tomatoes
• 1 can 14
• 5 oz diced tomatoes
• 2 tablespoons tomato paste
• 2 tablespoons chili powder
• 1 tablespoon cumin
• 1 teaspoon paprika
• 1 teaspoon oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper optional
• 2 cups beef broth

Instructions:

Over medium heat, brown the ground beef in a large pot

Put in the minced garlic and diced onion

Cook until the onion turns clear

To this mix you should add tomato paste, chili powder, cumin, paprika, oregano, salt, black pepper, and cayenne pepper if you're using it

Add the beef broth and mix it in

Once the chili starts to simmer, turn down the heat to low and let it cook for one to two hours, stirring every now and then

Taste and add more or less seasoning as needed

If you want, you can serve it hot and top it with shredded cheese, sour cream, and chopped green onions

Keto Cinnamon Chip Zucchini Bread

A tasty low-carb version of the classic cinnamon chip zucchini bread that is great for people on the keto diet.

Ingredients:

• 2 cups almond flour
• 1/3 cup coconut flour
• 1/3 cup erythritol or preferred keto-friendly sweetener
• 1 tsp baking powder
• 1 tsp ground cinnamon
• 1/2 tsp salt
• 3 large eggs
• 1/4 cup melted coconut oil
• 1/4 cup unsweetened almond milk
• 1 tsp vanilla extract
• 1 cup grated zucchini, excess moisture squeezed out
• 1/2 cup sugar-free cinnamon baking chips

Instructions:

Start by heating the oven to 350F 175C

Prepare a loaf pan by greasing it or putting parchment paper inside it

Mix erythritol, baking powder, cinnamon, salt, and almond flour in a large bowl using a whisk

Eggs, almond milk, vanilla extract, and melted coconut oil should all be added now

Mix everything together well

Grate the zucchini and add sugar-free cinnamon chips

Spread out the batter in the loaf pan that has been prepared

Put it in the oven and bake for 45 to 50 minutes, or until a toothpick stuck in the middle comes out clean

Let the bread cool for 10 minutes in the pan, then move it to a wire rack to cool all the way down before cutting it

Cut and serve

Have fun!

Vegan Nachos

Enjoy the bold flavors of traditional nachos in this vegan version. Perfect for parties or a satisfying snack, these nachos are loaded with plant-based goodness.

Ingredients:

• 1 bag of tortilla chips
• 1 cup of cooked black beans
• 1 cup of diced tomatoes
• 1 cup of sliced black olives
• 1 cup of diced avocado
• 1/2 cup of chopped cilantro
• 1/4 cup of diced red onion
• 1 cup of dairy-free cheese shreds
• 1/2 cup of vegan sour cream
• 1/4 cup of pickled jalapenos
• 1 lime, cut into wedges

Instructions:

Start by heating the oven to 350F 175C

Put the tortilla chips on a baking sheet and spread them out evenly

Add chopped cilantro, diced red onion, black olives, black beans, and diced tomatoes to the tortilla chips

Spread the dairy-free cheese shreds out evenly on top of the nachos

Put the nachos in an oven that has already been heated for 10 to 15 minutes, or until the cheese melts and the nachos are warm all the way through

Take the nachos out of the oven and cover them with vegan sour cream

The nachos should have pickled jalapenos on top and lime wedges squeezed over them before they are served

Cranberry White Chocolate Rosemary Cookies

These Cranberry White Chocolate Rosemary Cookies are the perfect combination of sweet and savory, with the delightful addition of dried cranberries and white chocolate chips, balanced by the aromatic flavor of fresh rosemary.

Ingredients:

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 cup brown sugar, packed
• 2 large eggs
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup dried cranberries
• 1 cup white chocolate chips
• 1 tablespoon fresh rosemary, finely chopped

Instructions:

Start by heating the oven to 350F 175C

Put parchment paper on baking sheets

Melt the butter and mix it with the white sugar and brown sugar in a large bowl until the mixture is light and fluffy

One at a time, add the eggs and beat well after each one

Add the vanilla extract and mix well

Mix the all-purpose flour, baking soda, and salt together in a different bowl

Slowly add the dry ingredients to the wet ones and mix them together until they are just combined

The white chocolate chips, chopped fresh rosemary, and dried cranberries should all be carefully mixed in

Drop round pieces of dough onto the baking sheets that have been prepared using a cookie scoop or a tablespoon

For 10 to 12 minutes, or until the edges are just beginning to turn golden

Let the cookies cool for a few minutes on the baking sheets before moving them to wire racks to cool all the way

With your favorite tea or coffee, these Cranberry White Chocolate Rosemary Cookies taste great

Homemade Lavender Latte

You don't need any fancy tools to make a relaxing lavender latte at home. This coffee drink with flowers in it is a tasty treat for both coffee and tea lovers.

Ingredients:

• 1 cup of brewed strong coffee
• 1/2 cup of milk any type you prefer
• 1 tablespoon of culinary lavender buds
• 2 tablespoons of honey adjust to taste
• 1/4 teaspoon of vanilla extract

Instructions:

In a small saucepan, combine the milk and culinary lavender buds

Heat the milk over low-medium heat, stirring occasionally, until it begins to steam

Do not let it boil

Remove the saucepan from the heat and allow the lavender to infuse the milk for about 5 minutes

Strain the milk to remove the lavender buds and return it to the saucepan

In a separate cup, mix the brewed coffee and honey until the honey is fully dissolved

Pour the lavender-infused milk into the coffee-honey mixture and stir well

Stir in the vanilla extract

Heat the mixture over low heat while stirring until it reaches your desired serving temperature

Pour the lavender latte into your favorite mug and enjoy!

Best Fudgy Chocolate Cake

Indulge in the ultimate chocolate lover's delight with this Best Fudgy Chocolate Cake. It's incredibly moist, rich, and decadent, making it the perfect dessert for any occasion. The fudgy frosting adds an extra layer of chocolatey goodness that will satisfy your sweet cravings.

Ingredients:

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 3/4 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 eggs
• 1 cup whole milk
• 1/2 cup vegetable oil
• 2 teaspoons pure vanilla extract
• 1 cup boiling water
• 1 cup semisweet chocolate chips
• 1/2 cup unsalted butter
• 1/4 cup heavy cream
• 2 cups confectioners' sugar
• 1 teaspoon pure vanilla extract

Instructions:

Set the oven to 350 degrees Fahrenheit 1775

6 degrees Celsius and dust two 9-inch circular cake pans with flour

Sift the flour, sugar, baking soda, cocoa powder, baking powder, and salt into a large mixing bowl

To the dry ingredients, add the eggs, milk, vegetable oil, and vanilla extract; stir until thoroughly blended

After the batter is smooth, stir in the boiling water

There will be a thin batter; this is expected

Add the semisweet chocolate chips and mix well

A toothpick inserted into the center of the cakes should come out clean after baking the batter in the prepared cake pans for 30 to 35 minutes in a preheated oven

After taking the cakes out of the oven, give them ten minutes to cool in the pans

After that, take the cakes out of the pans and place them on a wire rack to cool completely

Make the frosting while the cakes are cooling

Heat the heavy cream and unsalted butter in a saucepan over low heat

Take the frosting off the stove and whisk in the vanilla extract and powdered sugar until it becomes smooth

After the cakes are fully cool, cover one cake layer with a layer of frosting

After putting the second cake layer on top, frost the entire cake, including the sides

Once the cake is decorated to your liking, your Best Fudgy Chocolate Cake is prepared for consumption!

Homemade Chocolate Chip Granola Bars

These Homemade Chocolate Chip Granola Bars are a delicious and wholesome snack option. Packed with oats, crispy rice cereal, and chocolate chips, they are perfect for satisfying your sweet cravings.

Ingredients:

• 2 cups old-fashioned oats
• 1 cup crispy rice cereal
• 1/2 cup chocolate chips
• 1/2 cup honey
• 1/2 cup peanut butter
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

Instructions:

Put the oats and crispy rice cereal in a large bowl and mix them together

Melt the peanut butter and honey together in a bowl that can go in the microwave until the mixture is smooth

It takes about 30 to 45 seconds most of the time

Mix the vanilla extract and salt into the peanut butter and honey

Add the honey-peanut butter mix to the bowl of oats and cereal

As you mix, make sure that all of the dry ingredients are covered

To keep the chocolate chips from melting, let the mixture cool a bit before adding them

Add the chocolate chips to the mix and mix them in slowly

Put the mixture in an 8x8-inch baking pan that has been lined with parchment paper

To make a smooth layer, press down hard

Set the pan by putting it in the fridge for at least two hours

Once it's set, take the pan out of the fridge and use the parchment paper to lift the mixture out

Put it on a board for cutting

You can cut the mixture into granola bars of any size you want

The Chocolate Chip Granola Bars you Made at Home are now ready to eat!

Chocolate Peanut Butter Fudge

Indulge in the rich and creamy goodness of this chocolate peanut butter fudge without worrying about carbs or sugar. It's low carb, sugar-free, and suitable for a THM-S (Trim Healthy Mama S) lifestyle.

Ingredients:

• 1 cup natural peanut butter
• 1/2 cup coconut oil
• 1/4 cup unsweetened cocoa powder
• 1/4 cup powdered erythritol or preferred low carb sweetener
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions:

In a microwave-safe bowl, combine peanut butter and coconut oil

Microwave in 30-second intervals until melted, stirring between each interval

Once melted, stir in cocoa powder, powdered erythritol, vanilla extract, and a pinch of salt until smooth and well combined

Pour the mixture into a parchment-lined dish or silicone mold

Smooth the top with a spatula and tap the dish or mold on the counter to remove any air bubbles

Place in the refrigerator for at least 2 hours, or until firm

Once set, cut into squares and serve

Store leftovers in the refrigerator

Pistachio Chocolate Chunk Cookies

With these delectable cookies, you can indulge in the perfect combination of rich chocolate and crunchy pistachios. A treat for every occasion!

Ingredients:

• 1 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 3/4 cup brown sugar, packed
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup semisweet chocolate chunks
• 1/2 cup chopped pistachios

Instructions:

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

In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until well combined and creamy

Beat in the eggs, one at a time, then stir in the vanilla extract

In a separate bowl, whisk together the flour, baking soda, and salt

Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined

Fold in the chocolate chunks and chopped pistachios

Scoop spoonfuls of cookie dough onto the prepared baking sheet, spacing them about 2 inches apart

Bake in the preheated oven for 10-12 minutes, or until the edges are golden but the centers are still soft

Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely

Enjoy these delightful pistachio chocolate chunk cookies!

Crock Pot Ranchero Chicken

It's easy and tastes great to make this Crock Pot Ranchero Chicken in a slow cooker. It has a lot of protein, fiber, and tasty southwestern flavors.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 can 15 ounces black beans, drained and rinsed
• 1 cup frozen corn kernels
• 1 cup salsa
• 1 packet ranch dressing mix
• 1 cup shredded cheddar cheese
• 2 tablespoons chopped fresh cilantro optional

Instructions:

In the slow cooker's bottom, put chicken breasts

Ranch dressing mix, corn, black beans, and salsa should all be put on top of the chicken

When the chicken is done, cover it and cook on low for 6 to 8 hours or high for 3 to 4 hours

During the last 30 minutes of cooking, sprinkle shredded cheddar cheese on top

When it's done, serve it hot, and if you want, top it with chopped cilantro

Vegan Pumpkin Spice Chocolate Bonbons with Sliced Ginger

These Vegan Pumpkin Spice Chocolate Bonbons with Sliced Ginger are a delightful treat, combining the flavors of pumpkin, spice, and rich chocolate with the subtle heat of crystallized ginger. They're perfect for autumn gatherings or as a special indulgence any time of year.

Ingredients:

• 1 cup pumpkin puree
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 1 tsp pumpkin pie spice
• 2 cups vegan chocolate chips
• 1/4 cup sliced crystallized ginger

Instructions:

Put pumpkin puree, maple syrup, vanilla extract, and pumpkin pie spice in a bowl and mix them together

Mix it well until it's smooth

Put parchment paper on the bottom of a baking sheet

Scoop out the pumpkin mixture with a small spoon or melon baller and roll it into small balls

Cover the baking sheet with foil and put them on it

Put a piece of ginger that has turned into crystals into each pumpkin ball

Fridge the baking sheet with the balls on it for about 30 minutes

You can use a double boiler or the microwave to melt the vegan chocolate chips

Spread the chocolate coating out on each pumpkin ball as you dip it in it

Put the balls back on the baking sheet that has been lined with parchment paper

You can put the chocolate in the fridge or let it set at room temperature

Once the chocolate is hard, put the candies in the fridge in a container that won't let air in until you're ready to serve them

Chocolate Crinkles on a White Plate

Enjoy delicious homemade chocolate crinkles with their signature cracked appearance and fudgy texture. These cookies are perfect for chocolate lovers and make for an eye-catching treat on a white plate.

Ingredients:

• 1 cup unsweetened cocoa powder
• 2 cups granulated sugar
• 1/2 cup vegetable oil
• 4 large eggs
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup powdered sugar for coating

Instructions:

Put the cocoa powder, granulated sugar, and vegetable oil in a bowl and mix them together well

One egg at a time, making sure to mix well after each addition

Add the vanilla extract and mix well

Mix the flour, baking powder, and salt together in a different bowl

Mix the dry ingredients into the wet ingredients one at a time until a dough forms

Wrap the dough in plastic wrap and put it in the fridge for at least two hours or overnight

Warm the oven up to 350F 175C and put parchment paper on baking sheets

Roll the dough into 1-inch balls, and then coat each ball in powdered sugar

Leave space between the dough balls when you put them on the baking sheets that have been prepared

Put the cookies in an oven that has already been heated for 10 to 12 minutes, or until they have set and become crinkly

After taking the cookies out of the oven, let them cool for a few minutes on the baking sheets before moving them to a wire rack to cool all the way down

Put the chocolate crinkles on a white plate to make them look nice